c^^^ ipiDQ nan OOt^ MARION HARLAND ANJD CHRISTINE TERHUNE HERRIGK Class Book^ XT? y, ^ "^ jeJl_l_ Copyright )^°_ COFmiGHT DEPOSIT THE HELPING HAND COOK BOOK THE HELPING HAND COOK BOOK WITH A MENU FOR EVERY DAY IN THE YEAR, TOGETHER WITH NUMEROUS RECIPES BY MARION HARLAND AND CHRISTINE TERHUNE HERRICK NEW YORK MOFFAT, YARD AND COMPANY 1912 1 \'^ Copyright, 1912, by Moffat, Yard and Co:MrAjfY NEW YORK All rights reserved FOREWORD This Manual, prepared carefully by two experienced housemothers, is meant to be more than a list of menus for family use. There is a scheme — a "motif/' if you will — running through it from beginning to end. It would be wasting words to say that it is written especially for housekeepers of moderate means, whose earnest desire to set palatable and nourishing food be- fore those to whom they minister is often thwarted by the necessity of keeping table expenses within a certain limit. This necessity becomes a cruelty when our caterer has a just appreciation of the dignity of her task. If she be ambitious, she girds as one in bondage until she wrecks nerves and temper. If she be philosophical, and easy-natured, she settles into a groove of sameness that makes household duties a treadmill round. When she is obliged to buy second- and third-rates cuts, she makes no eifort to mask their commonness. Rice pudding is cheap. Therefore she has it for dessert three times a week. Lamb's livers cost less than beef- steak, and elderly fowds one-tli^rd less than young roasters. Ignorant, or forgetful of the redeeming fact that liver and fowls may be rendered toothsome and digestible, she serves them with all their imperfections on their backs. "Poor people can't be choosers !" is a parodied maxim often upon her tongue. One object of our book is to disprove the saying. Those for whom we have catered belong to what is known as the Mighty Middle Class of American com- mimities. The bone and sinew of our Republic, they are the makers of our Republic. Bearing in mind that a large percentage of them will attain (I do not say vi FOREWORD ''rise !") unto wealth, in the course of time, we have tried to train the mistress of the modest establishment in comely conventions that may be practised as grace- fully in her present sphere as in that to which she may be called in later life. If the daily living of the family be held to approved lines, increase of riches and wider social responsibilities will not bring new and hard lessons. Bjelieving, as we do, that, next to excellent cookery, the most important element in "setting a good table," is agreeable variety of food, we have aimed to supply this with each returning season. Not the least valuable feature of our "motif" is the manipulation of "the fragments that remain" after the day's meals are served and eaten. To convert unlikely "left-overs" into palatable entrees, bearing so little re- semblance to the form under which they first appeared as not to be recognizable by the uninitiated eaters, is an art every frugal cook should acquire. The practice, or the neglect of this marks the differ- ence between true economy and wilful waste. Directions for the transformation of "scraps" into tempting fare are given each day. Recipes for dishes that may be unfamiliar to the average cook are included in the Appendix to the main body of the book. The whole is dedicated to the use of our sister house- keepers and homemakers with whom we have wrought cheerfully and with hope through a long term of what we would fain believe have not been unfruitful years. Marion Harland, Christine Terhune Herrick. New York City, 1912. CONTENTS JANUAEY p^o^ First week » • 1 Second week 8 Third week 12 Fourth week 18 FEBEUAEY First week 23 Second week 29 Third week 34 Fourth week 39 MARCH First week 45 Second week 50 Third week 55 Fourth week , . 60 APRIL First week 65 Second week 69 Third week 75 Fourth week 80 MAY First week 85 Second week 90 Third week 95 Fourth week 100 vii I viii CONTENTS JUNE PAGE First week 105 Second week 109 Third week 113 Fourth week 118 JULY First week 123 Second week 127 Third week 131 Fourth week 135 AUGUST First week 140 Second week 144 Third week 148 Fourth week 153 SEPTEMBER First week 157 Second week 161 Third week 165 Fourth week 169 OCTOBER First week 173 Second week 177 Third week 181 Fourth week 184 NOVEMBER First week 188 Second week 193 Third week 198 Fourth week 201 CONTENTS Ix DECEMBER PAGE First week 206 Second week 209 Third week 213 Fourth week 217 MENUS FOR OCCASIONS A Christmas dinner 223 A Lenten luncheon 223 A Sunday night supper 224 An evening- reception . 225 An afternoon tea 225 A noon breakfast in summer 226 A lawn party . 226 A women's luncheon 227 Collation for an afternoon wedding .... 228 A chafing dish dinner 228 A formal dinner 229 An after-theater supper 229 RECIPES SOUPS Oyster bisque 233 Lobster bisque 233 Fish bisque 234 Cod chowder 234 " Long clam " chowder 235 Com chowder 235 Cabbage chowder 236 Creole com chowder 236 Tomato bisque 236 Tomato soup without meat 237 Vegetable soup without meat 237 Pea soup without meat 238 Brown potato soup 238 Swiss chard soup 238 Cream of spinach soup 239 X CONTENTS PAGE Soubise soup 239 Onion soup 239 Gumbo soup 240 Cream of beet soup 240 Mock turtle bean soup 241 Mulligatawuey soup 241 Scotch broth 242 Glasgow broth 242 Mock turtle soup 242 Russian soup with poached eggs 243 EGGS Egg timbales 245 Tom Thumb omelets 245 Spanish eggs 245 Eggs with ham 246 Cheese omelet timbales 246 Savory omelet 247 Spanish omelet 247 Baked eggs 248 Eggs au gratin 248 Egg cups 249 Fricasseed eggs 249 Cun'ied eggs 250 Beauregard egg's 250 Deviled eggs 250 ShiiTed eggs 251 FISH AND SHELLFISH Oyster cocktails 252 Panned oysters 252 Clam fritters 252 Clams creamed and scalloped 253 Creamed crab-flakes 253 Shrimps with tomato sauce 254 Codfish steaks 254 Boiled cod 254 Codfish frittei-s . 255 Salmon pudding 255 CONTENTS xi PAGE Salmon croquettes ■ . . . , 256 Baked weakfish 256 Fried shad roes 257 Koe herrings 257 Gi'illed sardines on toast 258 Sardines, breaded and baked 258 Tomatoes stuffed with sardines 258 Tomatoes stuffed with shrimps 258 MEATS Rolled braised beefsteak 259 Beefsteak a la jardiniere 260 Fresh beef's tongue 260 Beef's heart, stuffed and breaded 261 Roulades of beef 262 Breakfast stew of beef 262 Hamburg loaf with mushroom sauce .... 263 Hamburg loaf with breaded bananas .... 264 Cannelon of beef 264; Cannelon of beef with fried bananas .... 265 Mold of beef and macaroni 265 Beef loaf 265 Pressed beef 266 Jellied tongue 266 Curry of neck of lamb 267 Brunswick stew of lamb 268 Lamb's liver en casserole . 268 Boiled mutton with soubise sauce ..... 269 Mutton chops en casserole ....... 269 Mutton stew with rice dumplmgs 270 Sheep's head, breaded and baked 271 Kidneys stewed with wine 271 Mince of kidneys 272 Deviled kidneys 272 Kidney pie 273 Veal cutlets, breaded 273 Veal stew with dumplings 274 Veal stew with caiTots, etc 274 Curried veal 275 y xii CONTENTS PAGE Jellied veal 275 Mock duck 276 Veal and ham loaf 277 Galantine 277 Calf's head, plain 278 Calf's head a. la vinaij^rette 279 Calf's head en tortue 279 Jellied calf's tongue 279 Fried brains 280 Smothered liver 280 Lai'ded and baked liver 280 Imitation pate de foie gras 281 Calf's liver a la jardiniere ....... 281 Baked calves' hearts 282 Chine of pork 283 Fried pork, with cream g'ra\'j' 283 Boiled eomed ham, boned and stuffed .... 284 Jellied ham 284 Jellied ham loaf 284 Baked sausage 285 Fried pigs' feet - .... 285 Fricasseed chickens 285 Fricasseed rabbit 286 Barbecued rabbit 287 VEGETABLES Potato puff 288 Whipped potatoes 288 Scalloped potatoes 288 Potato au gratin 289 O'Brien potatoes 289 Parisian potatoes saute 289 Sweet potatoes, Virginia style 290 Stuffed sweet potatoes 290 Mashed sweet potatoes 290 Spanish rice 291 Boiled rice vrith cheese sauce 291 Boiled rice with tomato sauce 292 Buttered rice 292 CONTEXTS siii PAGE Eisotlo 292 Ilomiiiy pudding 293 Green pea souffle 293 Green pea pancakes 293 Stuffed egg-plant 294 Scalloped eggplant 294 Baked eggplant 295 Stuffed tomatoes 295 Fried tomatoes 296 Canned whole tomatoes baked 296 Lady cabbage 296 Creamed cabbage 297 Stuffed cucumbers 297 Stuffed green peppers 298 Baked onions 298 Young beets 298 Vegetable maiTow 299 Stewed chestnuts 299 Spanish chestnuts 299 BREADS, SANDWICHES, ETC. Scotch scones 301 Currant buns 301 Potato biscuit 302 Dried rusk 302 Oatmeal scones 303 Steamed com bread 303 Southera batter bread 303 Whole-wheat muffins 304 Corn-meal drop cakes 304 Rice waffles 304 Sally Lunn 305 Baked milk toast 305 Brewis 305 Baked bread and cheese 306 Baked welsh rabbit 306 Fried bread and cheese 306 Cheese fondu 307 Cheese souffle 307 xiv CONTENTS PAGE Toasted cream cheese sandwiches 307 Olive sandwiches 308 Marguerites 308 SALADS Apple and nut salad 309 Fruit salad 300 Chestnut and lettuce salad 309 Spanish salad 310 Balls of cream cheese and green peppers . . . 310 Macedoine salad 310 Tomato aspic on lettuce 311 Tomato and cucumber salad 311 Tomato and shrimp salad 311 Tomatoes with whipped cream 312 Meat aspic for salads 312 French dressing 312 Mayonnaise dressing 313 DESSERTS AND CAKES Apple snow 314 Apple batter pudding 314 Apple shortcake 315 Swiss toast with lemon sauce 315 Bread-and-marmalade puddhig 316 Bread-and-raisin-pudding 316 Bread-and-jam pudduig 317 Queen's toast 317 Cracker-and-date pudding 317 Cracker plum pudding 318 Sago custard 318 French tapioca custard 319 Caramel custard 319 Farina pudding 320 Surprise pudding 320 Banana souffle pudding 321 Prune souffle 321 Coeoanut souffle 321 Suet pudding - 322 CONTENTS XV PAGE Date pifdding" 322 Fig pudding 322 Raisin-and-date pudditig 323 Queen of puddings 323 Steamed orange pudding 324 Cabinet pudding 324 Pumpkin pudding 325 Prune pudding 325 Macaroni pudding 325 Iristi potato pudding 326 Raised beny pudding 326 Raised beny pudding (baked) 327 Rhubarb pudding 327 German puffs 327 Indian pudding 328 French pancakes 328 Banana fritters 328 Potato pie 329 Chestnut pudding 329 White custards 329 Tapioca cream 330 Coffee junket 330 Prune-and-nut jelly 331 Jellied oranges 331 Orange and eoeoanut ambrosia 332 Macaroon charlotte russe 332 Homemade charlotte russe 333 Tipsy parson 333 Syllabub 333 Strawbeny float 334 Raspberry cream pie 334 Peach shortcake 334 Blueberry or huckleberry shortcake .... 335 Fruit surprise 335 Fruit surprise of canned peaches 335 Banana and pineapple ice cream 336 Pineapple ice cream 336 Crashed peach sauce 336 Orange cake 336 Gold cake 337 xvi CONTENTS PAGE Huckleberry cake 337 Homemade cream puffs 338 Hermits .338 Jumbles 339 Macaroons 339 BEVEEAGES Tea punch 340 Ginger ale and mint punch 340 HELPING HAND COOK BOOK JANUARY — FIRST WEEK SUNDAY BREAKFAST Oranges, oatmeal and cream, kidneys stewed with wine (*), rice waffles (*), honey, toast, tea, coffee. LUNCHEON Bouillon in cups, jellied tongue (*), whole wheat bread, French fried potatoes, celery salad, Swedish wafers with cream cheese, New Year's cakes with marmalade, tea. DINNER Chicken and okra soup, roast beef with Yorkshire pudding (*), scalloped sweet potatoes (Virginia style) (*), cauliflower, mince pie and cheese, black coffee. MONDAY BREAKFAST Baked apples, shredded wheat biscuit and cream, cheese omelet, French rolls, toast, tea, coffee, 1 2 HELPING HAND COOK BOOK LUNCHEON Jellied tongue (a left-over), toasted Yorkshire pud- ding (a left-over), baked potatoes, brown bread spread with butter and cream cheese, ginger snaps and cocoa. DINNER Cauliflower soup (a left-over), larded beef a la mode (a left-over), fried oyster plant, baked maca- roni, brown betty, black coffee. From left-overs of yesterday's meals may be pre- pared dishes for Monday. The remnants of the jel- lied tongue may be served cold or the jelly may be melted and heated and serve as a gravy in which to warm the slices of tongue ; the Yorkshire pudding may be toasted and buttered. What remains of the cauliflower and the beef may also be used. Cauliflower Soup Put the pieces of the cauliflower over the fire in enough hot water to cover them and simmer until very soft. Rub them through a colander. Heat three cups of milk in a double boiler, adding a tiny pinch of soda. Thicken with a tablespoonful of flour rubbed smooth with one of butter and when the mix- ture is well blended add the puree of cauliflower. Season to taste with salt and pepper and at the last add a couple of tablespoonfuls of fried bread dice to the soup. Do this just as it goes into the tureen. Or you may pass the dice with the soup and let each help himself. JANUARY — FIRST WEEK 3 Beef a la Mode IMake deep incisions in the round of beef left from yesterday. Care should have been taken in carving to slice it evenly so that it is a neat piece. Into the incisions thrust strips of fat salt pork which have been peppered. Make other cuts between those hold- ing the pork, and rub into these a forcemeat of bread crumbs seasoned with minced onion, sweet herbs, salt and pepper and a very little vinegar. If the skewers have been removed from the beef, replace them or bind it into shape with cords or a band of muslin. Lay the meat in the covered roaster and pour over it the gravy left from yesterday. If there is not enough of this add a little boiling water. Let the meat cook covered for an hour and a half, uncover and brown. Keep it hot while you thicken the gravy in the pan with browned flour, adding a dash of kitchen bouquet unless the seasoning is decided, pour the gravy over the meat in the dish and serve. SHce horizontally. TUESDAY BREAKFAST Evaporated peaches (stewed), puffed wheat and cream, finnan haddie, graham biscuits, toast, tea, coffee. LUNCHEON Yesterday's soup in cups (eke it out with a little hot milk, if necessary), fried brains (*), macaroni cut up and warmed with more cheese (a left-over), 4 HELPING HAND COOK BOOK toasted graham biscuits left from breakfast, coffee cake, tea. DINNER Celery cream soup, calf's liver a la jardiniere (*), spinach, mashed potatoes, cottage pudding, black coffee. WEDNESDAY BREAKFAST Oranges, cream of wheat, bacon and fried apples, muffins, toast, tea, coffee. LUNCHEON Mince of beef and mashed potatoes (a left-over), fried mush, muffins saved from breakfast, sugar gin- gerbread and coffee. DINNER Spinach soup (a left-over), curried veal, boiled rice, stewed tomatoes, small mince pies, black coffee. Mince of Beef Instead of making a plain hash of your beef and potatoes, good though this may be, vary it by chop- ping your beef, seasoning it to taste with minced onion, ■ — a very little, — sweet herbs and kitchen bouquet, and then putting it into a bake dish. Moisten the meat with the left-over gravy, spread the mashed potatoes into which you have beaten an egg and a little melted butter, salt and pepper to taste, over the top of the meat, cover it and put it into the JANUARY — FIRST WEEK 5 oven until hot through, then uncover and brown. Serve promptly. Spinach Soup Heat three cups of milk to boiling, thicken with a tablespoonful of butter and flour rubbed together, warm the spinach and rub through a colander into the milk. Salt and pepper to taste, add a dash of nutmeg and serve smoking hot. If you can whip a few spoonfuls of cream to a froth and put a little of this on the top of each plate as it is served, you have a soup as pretty as it is good. THURSDAY BREAKFAST Malaga grapes, cornflakes and cream, bacon, boiled eggs, corn bread, toast, tea, coff^ee. LUNCHEON Yesterday's soup in cups, mince of liver and toma- toes on toast (a left-over), chicory salad, crackers and cheese, cookies and jam, tea. DINNER Mock turtle bean soup (*), beefsteak, creamed onions, stewed carrots, apple snow (*), black coff*ee. Mince of Liver and Tomatoes Cut the liver into small pieces, — this is better than chopping it, — warm it in the gravy left over 6 HELPING HAND COOK BOOK from it. Heat the stewed tomatoes separately and if they are very thin, thicken them with crumbs. Put the heated chopped liver and gravy in the middle of the dish, — you may chop with it any of the vege- tables served around it yesterday, — and make a bor- der of the tomatoes. The toast under the meat may be lightly buttered, or you may substitute for it bread fried to a delicate brown in good dripping. FRIDAY BREAKFAST Stewed prunes, Petti John's breakfast food and cream, fishballs, popovers, toast, tea, coffee. LUNCHEON Clam fritters (*), souffle of onions (a left-over), lettuce and carrot salad (a left-over), crackers and cheese, thin bread and peanut butter, nuts and raisins, chocolate. DINNER Yesterday's soup with the addition of tomatoes, oyster scallop, stuffed potatoes, stewed celery knobs, tapioca pudding, black coffee. Onion Soufffe Chop your cold onions fine, add to them one cupful of milk and two eggs beaten light, salt and pepper to taste. Turn into a buttered bake dish and bake in a steady oven. Serve at once, or the souffle will fall. JANUARY — FIRST WEEK 7 Lettuce and Carrot Salad Cut the cold carrots into slices, arrange them on lettuce leaves and pour French dressing over them. SATURDAY BREAKFAST Oranges, force and cream, fried scrapple, baked toast, white and whole wheat bread, tea, coffee. LUNCHEON Brown stew of beefsteak (a left-over), hot biscuits, celery knobs warmed over, toasted anchovy crackers, cream puffs, tea. DINNER Canned green pea soup, breaded and baked pork chops, apple sauce, browned sweet potatoes, mashed turnips, custard pie, black coffee. Brown Stew of Beefsteak Cut the steak in small strips, brown a sliced onion in dripping; when this is done, lay in the meat and turn it over in the fat until it is lightly seared all over. Pour in a cupful of hot water, taking pains to pour it around the meat, not upon it, cover the saucepan and let all simmer together for half an hour or longer, if the steak is tough. It should be tender enough to fall to pieces when touched with a fork when it is ready to serve. If you wish, you can make 8 HELPING HAND COOK BOOK cut dice or balls of potatoes, parboil them and let them stew for ten minutes in the gravy with the meat. Salt and pepper to taste. SECOND WEEK SUNDAY BREAKFAST Grape fruit, hominy and cream, baked omelet, bis- cuit, toast, tea, coffee. LUNCHEON Beef loaf (*), fried potatoes, tomato toast, crackers, cream cheese and raspberry jam, tea. DINNER Scotch broth, roast veal stuffed, with tomato sauce, French pease, browned potatoes, coffee ice-cream, cake, black coffee. MONDAY BREAKFAST Oranges, grapenuts and cream, bacon, buttered toast, tea, coffee. LUNCHEON Creamed codfish on toast, baked potatoes, fried bread and cheese (*), tea and cake (left over from Sunday). JANUARY — SECOND WEEK 9 DINNER Yesterday's soup, cold veal, scalloped tomatoes, mashed potatoes, celery salad, Malaga grapes, coffee. TUESDAY BREAKFAST Chilled bananas, cracked wheat and cream, dropped eggs on toast, corn muffins, toast, tea, coffee. LUNCHEON Veal scallop (a left-over), potato cakes (a left- over), egg and lettuce salad, hot molasses ginger- bread, cocoa. DINNER Cream of celery soup (outside stalks of celery), beefsteak, fried oyster plant, boiled and buttered sweet potatoes, coffee-jelly, black coffee. Veal Scallop Cut the veal into small pieces, — do not chop it, — arrange it in a pudding dish, making alternate layers of the meat and the stuffing, or if there is not enough of this, use bread crumbs seasoned with salt, pepper and powdered sweet herbs. Sprinkle salt and pep- per on each layer of the meat and dots of butter on each stratum of the crumbs or stuffing. Make the latter the top crust. Pour in gravy to moisten the whole thoroughly. If the gravy served with the roast has been used, make more of the bones and trimmings 10 HELPING HAND COOK BOOK of the veal, or use a little stock. Bake the scallop covered for half an hour, uncover and brown. Potato Cakes Work a little more butter, pepper, salt and milk into yesterday's mashed potato, make it into cakes with the hands, roll in flour and fry in bacon or other good dripping to a light brown. Have the fat hot enough, so that the potato will not soak up the grease before it is brown. WEDNESDAY BREAKFAST Oranges, boiled mush and milk, minced beef (a left-over), griddle cakes, toast, tea, coffee. LUNCHEON Cheese fondu (*), hot rolls, Saratoga chips, bread and jam pudding, tea. DINNER Brunswick stew made with lamb (*), baked hominy, endive salad, crackers and cheese, cottage pudding, coffee. THURSDAY BREAKFAST Bananas, puffed rice and cream, bacon and fried apples, buttered toast, tea, coffee. JANUARY — SECOND WEEK 11 LUNCHEON Brunswick stew (a left-over), quick muffins, let- tuce salad, remains of cottage pudding sliced and toasted, cocoa. DINNER Cream of corn soup, boiled corned beef, scalloped cabbage, potato puff (*), floating island, black coffee. FRIDAY BREAKFAST Oranges, oatmeal and cream, fish-cakes, brown bread, toast, tea, coffee. LUNCHEON Clam broth in cups, boiled corned beef sliced thin, baked sweet potatoes, cheese, crackers, cookies, hot chocolate. DINNER Bean soup (stock in which corned beef was boiled), halibut steaks, whipped potatoes (*), string beans, pumpkin pie, coffee. SATURDAY BREAKFAST Stewed apples, wheatena and cream, bacon and eggs, graham biscuit, toast, tea, coffee. 12 HELPING HAND COOK BOOK LUNCHEON Corned beef hash, fried sweet potatoes, whole wheat rolls, French pancakes (*), tea. DINNER Bean and tomato soup (a left-over), Hamburg steak with fried bananas, spinach, boiled potatoes, tapioca custard, black coffee. Bean and Tomato Soup To your bean soup of yesterday add a cupful of stewed tomato which you have rubbed through the colander, seasoned with salt, pepper, a teaspoonful of white sugar and a few drops of onion juice. If the soup thus made is not thick enough add a tea- spoonful of butter rubbed smooth with twice as much flour and boil up once after this is added. Serve with dice of fried bread. THIRD WEEK SUNDAY BREAKFAST Oranges, oatmeal jelly and cream, fried sausages, popovers, toast, tea, coffee. LUNCHEON Pressed beef (*), steamed corn bread (*), baked pork and beans, apple turnovers, cheese, crackers, tea. JANUARY — THIRD WEEK IS DINNER Tomato cream soup, roast chickens, Spanish rice (*), green pea souffle (*), mince pie, black coffee. MONDAY BREAKFAST Baked apples, maple flakes with cream, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Sliced pressed beef (a left-over), baked potatoes, warmed-up pork and beans, crackers and cheese, gin- ger-snaps, cocoa. DINNER Quick tomato soup without meat (*), chicken pud- ding (a left-over), boiled rice, browned sweet pota- toes, chocolate custard, black coffee. Chicken Pudding Cut the remains of yesterday's cold roast chicken into neat pieces, dividing the joints, and put them over the fire with the remains of yesterday's gravy. Should there not be enough of this, add to it by cooking together the bits of skin, the pinions of the wings, the bones of the carcass and the stuffing, in just enough cold water to cover them, with a slice of onion, a stalk of celery and a sprig of parsley, simmering until you have about a cupful of stock. When you have heated the chicken and the gravy 14 HELPING HAND COOK BOOK to boiling, season them well, turn them into a warmed pudding dish and pour over the meat a batter made like a thin biscuit dough, using the regular propor- tions of shortening and of flour, but increasing the quantity of milk to make a batter which will pour easily. Bake the pudding in a steady oven until the batter is done below and lightly browned on top. Serve in the bake dish. TUESDAY BREAKFAST Oranges, triscuit and cream, baked eggs, tomato toast (use the remains of yesterday's soup for this), tea, coffee. LUNCHEON Dried beef with cream sauce, Lyonnaise potatoes (a left-over), baked rice (a left-over), cornstarch hasty pudding with hard sauce, tea. DINNER Brown potato soup (*), calfs liver larded and baked, scallop of sweet potatoes (a left-over), cracker plum pudding with brandy sauce (*), black coffee. Baked Rice To the boiled rice from yesterday add a beaten egg, a tablespoonful of butter, a half cupful of milk, a teaspoonful of sugar and a little salt. Turn into a buttered pudding dish and bake to a good brown. JANUARY — THIRD WEEK 15 Scalloped Sweet Potatoes Cut the sweet potatoes left from yesterday into slices, put them into a pudding dish, moisten with a little boiling water in which you have melted a table- spoonful of butter. Sprinkle brown sugar over them, set in the oven, covered, for fifteen minutes, uncover just long enough to crisp on top. WEDNESDAY BREAKFAST Grape fruit, cracked wheat and cream, fried bacon and mush, toast, tea, coffee. LUNCHEON Cold liver sliced (a left-over), stewed potatoes, cheese sandwiches, lettuce salad, crackers and cheese, stewed evaporated peaches, cocoa. DINNER Oyster soup with whipped cream on each portion, pot-roast of beef, mashed turnips, Brussels sprouts, poor man's pudding, black coffee. THURSDAY BREAKFAST Oranges, boiled hominy and cream, omelette auw fines herbes, quick biscuit, toast, tea, coffee. 16 HELPING HAND COOK BOOK LUNCHEON Sliced cold beef, Brussels sprouts baked in small scallop shells (a left-over), fried potatoes, warm gingerbread and cheese, tea. DINNER Beef soup with vegetables, from trimmings of yes- terday's pot roast, baked veal cutlet with tomato sauce, hominy pudding ( * ) , lima beans, suet pudding with hard sauce, black coffee. FRIDAY BREAKFAST Oranges, oatmeal and cream, picked-up codfish with potatoes, griddle cakes, toast, tea, coffee. LUNCHEON Minced beef (a left-over), baked bread and cheese (*), fried hominy (a left-over), heated crackers with cream cheese and marmalade, cocoa. DINNER Yesterda3''s soup to which you have added macaroni, and tomato, baked halibut, mashed potatoes, spinach, lemon pie, black coffee. JANUARY — THIRD WEEK 17 SATURDAY ■ BREAKFAST Canned cherries, sweetened and stewed, shredded wheat biscuit and cream, sausage and waffles, toast, tea, coffee. LUNCHEON Baked eggs with gravy, potato cakes (a left-over), hot rolls, Swiss fritters (fried bread) with lemon and sugar, tea. DINNER Cream of tomato soup with whipped cream, ham, boiled, breaded and baked and served hot, spinach souffle (a left-over), baked sweet potatoes, canned green pease, blancmange and cake, black coffee. Spinach Souffle For this you must chop the remains of the spinach very fine, if this has not already been done. Add to it the beaten yolks of two eggs, a tablespoonful of melted butter, salt and pepper to taste and when the mixture is cold, whip into it the frothed whites of the two eggs, turn into a buttered pudding dish and bake quickly. Serve before it falls. 18 HELPING HAND COOK BOOK FOURTH WEEK SUNDAY BREAKFAST Grape fruit, oatmeal and cream, fried panfish, scones, toast, tea, coffee. LUNCHEON Cheese fondu, com cakes, cold ham sliced (a left- over), fruit salad (*), crackers, cheese, cake, tea. DINNER Consomme into which has been dropped a poached egg for each guest at table, boiled leg of mutton with caper sauce, stuffed eggplant (*), mashed po- tatoes, apple dumplings with hard sauce, black coffee. MONDAY BREAKFAST Hawaiian pineapple, cornflakes and cream, bacon and apples, toast, tea, coffee. LUNCHEON Barbecued ham (a left-over) (*), potato puff, baked toast, apple sauce and small cakes, tea. DINNER Broth from the leg of mutton, sliced mutton warmed up in the caper sauce (a left-over), potato JANUARY — FOURTH WEEK 19 puff (a left-over), canned com pudding, junket, coffee. TUESDAY BREAKFAST Oranges, oatmeal and cream, bacon, boiled eggs, muffins, toast, tea, coffee. LUNCHEON Minced ham and mutton together (a left-over), stuffed potatoes, whole wheat biscuit, hasty corn- starch pudding, cocoa. DINNER Soubise soup (*), roast chine with tomato sauce, riced potatoes, brown mashed turnips, squash pie with cheese, black coffee. WEDNESDAY BREAKFAST Sliced oranges, force and cream, salt mackerel with cream gravy, oatmeal scones (*), toast, tea, coffee. LUNCHEON Cold chine (left-over), browned mashed potatoes (left-over), oatmeal scones from breakfast, split and toasted, baked apples stuffed with chopped nuts, tea. 20 HELPING HAND COOK BOOK DINNER Black bean soup, boiled fowls with egg sauce, risotto (*), carrots, sliced and fried, jam and bread pudding, black coffee. THURSDAY BREAKFAST Bananas, cracked wheat and cream, scrambled eggs with ham, griddle cakes, toast, tea, coffee. LUNCHEON Clam fritters, risotto warmed over, endive salad, crackers and cheese, sugar gingerbread, hot chocolate. DINNER Cliicken broth from liquor in which the fowls were boiled, mutton chops, spinach, scalloped potatoes (*), macaroni pudding with hard sauce, black coffee. FRIDAY BREAKFAST Oranges, puffed wheat and cream, fish cakes, short- cake, toast, tea, coffee. LUNCHEON Chicken croquettes (a left-over), shortcake split and buttered (left-over from breakfast), lettuce salad, crackers and cheese, cookies and jam, tea. JANUARY — FOURTH WEEK 21 DINNER Yesterday's soup to which you have added milk and rice, salmon pudding baked in a mold (*), mashed potatoes, canned string beans, orange fritters, black coffee. SATURDAY BREAKFAST Apple sauce, cracked wheat and cream, bacon and fried mush, toast, tea, coffee. LUNCHEON Frizzled beef with egg, corn dodgers, potato cro- quettes (a left-over), griddle cakes and honey, tea. DINNER Giblet soup (a left-over), corned beef, ladies' cab- bage, fried celery, coffee blancmange, black coffee. Giblet Soup For the foundation of this use some of the stock in which your fowls were boiled, or make a little by breaking up the bones of the chickens and stewing them with onion, celery and parsley. To this add the water in which the giblets were cooked tender. Take out the giblets, chop them fine, stir them into the strained stock, with a tablespoonful of chopped parsley, and simmer half an hour; thicken with a tablespoonful of browned flour rubbed with a table- spoonful of butter, let this boil up and when smooth 22 HELPING HAND COOK BOOK and of the consistency of light cream, add what sea- soning is required in the way of salt, pepper and kitchen bouquet, and serve. If you like, you may make force-meat balls of a tablespoonful of fine bread cinimbs, seasoned to taste with salt, pepper, onion juice and lemon peel, bound with the yolk of a raw egg and a Httle melted butter. After the mixture has been made into balls the size of small marbles, they may be dropped into the boiling soup and cooked for two minutes. FEBRUARY — FIRST WEEK SUNDAY BREAKFAST Grapes, large hominy and cream, fried scallops, popovers, toast, tea, coffee. LUNCHEON Bouillon in cups, Philadelphia scrapple, steamed brown bread, tomato aspic on lettuce (*), with French dressing, crackers and cheese, nuts and raisins, cocoa. DINNER Oyster bisque, stuffed and breaded beef's heart ( * ) , Brussels sprouts, Jerusalem artichokes, mince pie^ black coflPee. MONDAY BREAKFAST Stewed prunes, oatmeal and cream, bacon, French rolls, toast, tea, coffee. LUNCHEON Cold sliced beef's heart (a left-over), toasted Eng- lish muffins, baked sweet potatoes, cream cheese sand- wiches with brown bread (a left-over), cookies and jam, tea. 2S 24 HELPING HAND COOK BOOK DINNER Artichoke cream soup (a left-over), lamb's liver and bacon, mashed potatoes, Brussels sprouts warmed over, bread pudding with hard sauce, black coffee. Cream Cheese Sandwiches Shce the brown bread left from yesterday, butter it lightly and spread it with cream cheese which you have softened with melted butter or cream and sea- soned with salt and a little wliite pepper. The addi- tion of a dash of celery salt is an improvement, in the opinion of some friends of good eating. Artichoke Cream Soup Put the artichokes left from yesterday's dinner over the fire in a double boiler with the remains of the cream sauce served with them, and let them simmer until they are soft enough to rub through a colander. Have ready in another double boiler three cups of milk which you have thickened with a tablespoonful of butter and one of flour rubbed together, and press the artichokes and sauce with them through a colander into the milk. Let all boil up together for a couple of minutes, stirring well so as to have a smooth mix- ture, and sen^e. TUESDAY BREAKFAST Oranges, maple flakes and cream, salt mackerel, creamed, corn bread, toast, tea, coffee. FEBRUARY — FIRST WEEK 25 LUNCHEON Mince of lamb's liver on toast (a left-over), potato puff (a left-over), corn bread toasted (left over from breakfast), crullers and cheese, cocoa. DINNER Split pea soup, corned beef (cooked in the fireless cooker), mashed turnips, string beans, apple meringue pie, black coffee. WEDNESDAY BREAKFAST Canned pineapple, shredded wheat biscuit and cream, bacon and eggs, graham gems, toast, tea, coffee. LUNCHEON Cold corned beef (a left-over), potatoes boiled whole with butter and parsley sauce, string beans and lettuce salad (a left-over), cornstarch hasty pud- ding, tea. DINNER Yesterday's soup, mutton chops en casserole (*), stewed tomatoes, spinach, orange tart, coffee. String Bean and Lettuce Salad Cut the remains of yesterday's string beans into short pieces, heap them on lettuce leaves and sei"ve very cold with a French dressing of four tablespoon- fuls of salad oil, one tablespoonful of vinegar, a half teaspoonf ul of salt and a saltspoonf ul of white pepper. 26 HELPING HAND COOK BOOK THURSDAY BREAKFAST Baked apples, wheatena and cream, broiled rabbit, bread and butter, toast, tea, coff'ee. LUNCHEON Corned beef hash (a left-over), tomato toast (a left-over), peanut butter sandwiches, hot gingerbread and American cheese, tea. DINNER Cream of spinach soup, fricasseed fowl (*), boiled rice, fried oyster plant, cabinet pudding, black coffee. Tomato Toast Cut the crust from slices of stale bread, toast, and dip each slice for an instant into slightly salted hot milk. Lay the toast in a pudding dish and pour over it a tomato sauce which you have seasoned with salt, pepper, sugar, and a little onion juice. Heat the tomato with the seasoning over the fire, thicken it with a teaspoonful of cornstarch to two cups of the tomato and add a teaspoonful of butter before pouring on the toast. Cover the dish and let it stand in the oven for five minutes before sending to table. FEBRUARY — FIRST WEEK 27 FRIDAY BREAKFAST Oranges, force and cream, clam fritters, rice muf- fins, toast, tea, coffee. LUNCHEON Fried panfish, stewed potatoes, griddle cakes and syrup, tea. DINNER Cream of carrot soup, halibut steaks, rice croquettes (a left-over), stewed celery, suet pudding (*), black coffee. Rice Croquettes Once I had an excellent cook who insisted that good croquettes could not be made of the cold rice left from the day before. There may be others of her opinion who will be glad to have the following direc- tion. Into a cup of cold boiled rice beat the well-whipped yolk of an egg, a teaspoonful of melted butter and one of sugar, half as much salt, and milk enough to soften the rice to a paste which may be handled. This may be made with floured hands into croquettes or balls, and after dipping these in the yolk of an egg and rolling in cracker crumbs, they may be put aside in a cool place for a couple of hours, to become firm, before frying them in deep fat. Take out with a split spoon and drain on brown paper in a hot colander, 28 HELPING HAND COOK BOOK SATURDAY BREAKFAST Oranges, wheatlet and cream, bacon, boiled eggs, quick biscuit, toast,' tea, coffee. LUNCHEON CbicTcen scallop (a left-over), breakfast biscuits, heated, baked sweet potatoes, cream puffs and tea. DINNER Celery cream soup (a left-over), pork tenderloins, apple sauce, baked and glazed potatoes, buttered parsnips, batter pudding with liquid sauce, black coffee. Chicken Scallop Cut all the meat from the bones of the remains of the chicken served on Thursday. If there is an in- sufficient supply you may supplement it by the addi- tion of a couple of hard-boiled eggs, chopped coarsel}^ or you may buy half a pound of lean veal, cut into pieces and stew tender. Butter your bakedish, put a layer of meat in the bottom, strew crumbs on this, sprinkle with salt and pepper and dot with bits of butter. When the dish is full, with the seasoned and buttered crumbs for the top, pour in enough gravy or stock to moisten the meat and crumbs, cover the dish, bake half an hour, uncover and brown. FEBRUARY — SECOND WEEK 29 SECOND WEEK SUNDAY BREAKFAST Hominy cooked in milk with chopped dates, fish- balls, Indian meal muffins, tea, coffee. LUNCHEON Panned oysters, cream cheese sandwiches, Saratoga chips, egg salad with mayonnaise, hot crackers, cake and cocoa. DINNER Mutton broth with barley, roast lamb and mint sauce, string beans, mashed potato, pumpkin pie, black coffee. MONDAY BREAKFAST Grape fruit, oatmeal and cream, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Grilled sardines on toast (*), baked bread and cheese (*), lettuce and pimento sandwiches, cookies and orange marmalade, tea. DINNER Lobster bisque (*), deviled and fried lamb (a left- over), scalloped potatoes, string beans steamed and so HELPING HAND COOK BOOK served with lemon and butter (a left-over), floating island, black coffee. Deviled and Fried Lamb Cut the lamb in slices, lay it in a marinade made of a tablespoonful of oil, two of vinegar and pepper and salt at discretion, for an hour. Make a batter of a cupful of flour sifted with half a teaspoonful of baking powder and a saltspoonful of salt, a cupful of warm water in which you have melted a table- spoonful o-f butter, and the white of one egg beaten stiff; dip the meat in this and fry it in shallow drip- ping. Serve hot. String Beans with Lemon and Butter Work a teaspoonful of lemon juice into a table- spoonful of butter, steam the string beans and when smoking hot put the lemon butter upon them. Leave them in a covered dish in the oven for five minutes before sending to table. TUESDAY BREAKFAST Baked apples eaten with rice boiled in milk, with cream, minced lamb (a left-over), toast, coffee. LUNCHEON Savory omelet, stewed potatoes, lettuce sand- wiches, crackers with American cheese sliced and heated upon them, apple cake, tea. FEBRUARY — SECOND WEEK 31 DINNER Black bean soup a la mock turtle, pot roast of beef served with horse-radish sauce and with browned sweet potatoes, creamed turnips, date pudding (*), black coffee. WEDNESDAY BREAKFAST Oranges, triscuit and cream, chipped beef with cream gravy, waffles, toast, tea, coffee. LUNCHEON Philadelphia scrapple, souffle of turnips (a left- over), sweet potatoes fried (a left-over), graham bread, hot gingerbread, cocoa. DINNER Yesterday's soup, warmed up with the addition of a couple of sliced hard-boiled eggs, cannelon of beef (a left-over), baked bananas, spaghetti with tomato sauce, apple fritters, black coffee. Souffle of Turnips Prepare by the directions given for Onion. Souffle on the First Friday in January. Cannelon of Beef Spread the cold roast of yesterday with a force- meat made of chopped salt pork, fried crisp, bread- crumbs in equal amount, seasoning both well with 32 HELPING HAND COOK BOOK sweet herbs, minced onion, pepper ; roll up the beef with the forcemeat inside, tie it in shape, lay it in a dripping pan and pour over it the remains of the gravy, or stock enough to cover it. Simmer for an hour, uncover, baste, dredge with flour and brown. Thicken the gravy in the pan and pour over the meat in the dish. THURSDAY BREAKFAST Oranges, cornflakes and cream, bacon and green peppers, quick biscuit, toast, tea, coff^ee. LUNCHEON Mince of beef with green peppers chopped in it (a left-over), boiled potatoes with butter and parsley sauce, baked Welsh rabbit, crackers and jam, tea. DINNER Cream of beet soup, calf's head a la vinaigrette (*), spinach, carrots fried in batter, rice and raisin pudding, black coff'ce. FRIDAY BREAKFAST Oranges, cracked wheat and cream, creamed cod- fish, corn muffins, toast, tea, cofl'ee. FEBRUARY — SECOND WEEK S3 LUNCHEON Clam fritters, potatoes a la Parislenne, chestnut and lettuce salad (*), bread and butter sandwiches, canned peaches, tea. DINNER Brown potato soup, broiled Spanish mackerel, celery knobs, baked creamed potatoes, orange pud- ding, black coffee. SATURDAY BREAKFAST Apple sauce and cream, dried rusk (*), bacon and fried mush, toast, tea, coffee. LUNCHEON Croquettes of calf's brains (a left-over), salad of celery knobs and romaine (a left-over), stuffed po- tatoes, jelly roll and tea. DINNER Mock turtle soup, based upon liquor, in which calf's head was boiled (*), fresh beef's tongue, breaded and braised, (*) creamed oyster plant, potatoes a la Duchesse, cottage pudding, black coffee. Croquettes of Calf's Brains Wash the calf's brains in cold water, put them over the fire in boiling water, cook for two minutes and throw at once into very cold water. Leave them in this until they are chilled and stiff; pick out the bits 34 HELPING HAND COOK BOOK of membrane, etc., beat them to a paste with enough thick drawn butter to make a mixture which, after the addition of a little flour, is stiff enough to be formed into croquettes with the hands. Season the paste with salt, pepper and a little minced parsley, flour your hands and make up your croquettes, roll in egg and cracker crumbs and leave on the ice for at least two hours before frying them in deep fat. THIRD WEEK SUNDAY BREAKFAST Sliced pineapple, oatmeal jelly and cream, fried scallops, graham and rice muffins, toast, tea, coff'ee. LUNCHEON Jellied ham loaf (*), baked potatoes, celery and lettuce salad with mayonnaise dressing, apple snow, tea, DINNER Mutton broth with barley, roast of young pork, apple sauce, stewed chestnuts (*), Brussels sprouts, Irish potato pudding (*), black coff^ee. MONDAY BREAKFAST Oranges, hominy and cream, bacon and eggs, French rolls, toast, tea, coff^ee. FEBRUARY — THIRD WEEK 35 LUNCHEON Cold pork (a left-over), stuffed potatoes, apple sauce, baked milk toast (*), rice pudding, tea. DINNER Yesterday's soup, lamb's liver en casserole (*), souffle of Brussels sprouts (a left-over), sweet pota- toes, boiled and browned, chocolate blancmange and cake, black coffee. Souffte of Brussels Sprouts Prepare by recipe given for Onion Souffle In the First Friday In January, taking pains that the sprouts are cooked tender enough to rub through a vegetable press without difficulty. TUESDAY BREAKFAST Grape fruit, cracked wheat and cream, bacon and fried apples, rolls, toast, tea, coffee. LUNCHEON Mince of liver on toast, fried hominy (left over from Monday morning), lettuce salad, crackers and cheese, jam roll, tea. DINNER Split pea soup, roast duck, currant jelly, creamed carrots, mashed potatoes, fig pudding (*), black coffee. 36 HELPING HAND COOK BOOK WEDNESDAY BREAKFAST Baked apples and cream, boiled mush and milk, giblet omelet (a left-over), Sallj Lunn (*), toast, tea, coffee. LUNCHEON Clam fritters, potato croquettes (a left-over), graham bread and sardine sandwiches, crackers and cheese, warm gingerbread, chocolate. DINNER Split pea and tom.ato soup (a left-over), salmi of duck (a left-over), green pea pancakes, potato au gratin (*), banana fritters, black coffee. Giblet Omelet Put the giblets over the fire in enough cold water to cover them, stew until tender, take out and chop fine. Return to the fire with the gravy, season to taste with pepper and salt. Make an omelet by whipping the whites and yolks of five eggs until mixed, heat a tablespoonful of butter in the omelet pan, add a tablespoonful of milk to the eggs, a little salt and pepper and cook the omelet, taking pains not to scorch it. When done, pour the giblets and gravy on one-half of it, turn the other half of the omelet upon this and slip from the pan to a hot dish. If there are any of the giblets and gravy left pour this over and around the omelet. FEBRUARY — THIRD WEEK 37 Potato Croquettes To the mashed potato of yesterday add a beaten ^gg, a tablespoonful of melted butter, salt and pepper as needed, and enough milk to soften the mixture to a paste which may be handled. Form into croquettes, roll in flour, set aside until cold and stiff and fry in deep fat. Salmi of Duck Cut the meat from the bones of the duck, make a gravy of the bones and trimmings, lay the meat in this and heat over the fire. Stir in a tablespoonful of currant jelly, let it boil up once, and just before tak- ing from the fire add "a couple of tablespoonfuls of sherry. THURSDAY BREAKFAST Oranges, oatmeal and cream, bacon and fried eggs, yesterday's Sally Lunn, sliced and toasted, toast, tea, coffee. LUNCHEON Cheese fondu (*), johnny cake, fried potatoes, apple and nut salad (*), lemon meringue tartlets, tea. DINNER Macaroni soup with Parmesan cheese, veal cutlets, scalloped tomatoes, spinach souffle (a left-over, see Spinach Souffle on Saturday of Third Week in Jan- uary), orange roly-poly, black coffee. 38 HELPING HAND COOK BOOK FRIDAY BREAKFAST Oranges, wheatlet and cream, fried smelts, potato biscuits (*), toast, tea, coffee. LUNCHEON Creamed scallops, baked macaroni, crackers, cheese, farina custard, tea. DINNER Codfish chowder, Irish stew, sweet potatoes, boiled rice, chestnut pudding (*), black coffee. SATURDAY BREAKFAST Oranges, grapenuts and cream, bacon and fried apples, toast, tea, coffee. LUNCHEON Yesterday's Irish stew, chopped sweet potatoes (a left-over), potato salad, crackers and cheese, canned fruit, tea. DINNER Yesterday's chowder, baked calves' hearts (*), stewed celery, mashed potatoes, apple tarts, black coffee. FEBRUARY — FOURTH WEEK 39 FOURTH WEEK SUNDAY BREAKFAST Grape fruit, boiled mush and cream, codfish balls, Scotch scones (*), toast, tea, coffee. LUNCHEON Tomato bouillon in cups, chicken loaf, baked cream toast, scones spHt and toasted (a left-over), rasp- berry jam tarts, tea. DINNER Julienne soup, roast turkey, cranberry jelly, sweet potatoes, scalloped, stewed oyster plant, batter pud- ding with liquid sauce, black coffee. MONDAY BREAKFAST Oranges, shredded wheat and cream, bacon and fried mush (a left-over), toast, tea, coffee. LUNCHEON Baked pork and beans, brown bread (steamed), baked potatoes, lettuce salad, crackers and cheese, tea. DINNER Yesterday's soup, cold turkey, cranberry sauce, whipped potato, spinach, macaroni pudding, black coffee. 40 HELPING HAND COOK BOOK TUESDAY BREAKFAST Oranges, force and cream, bacon, boiled eggs, toast of brown and white bread, tea, coffee. LUNCHEON Shrimps with tomato sauce (*), browned potato in small dishes (a left-over), whole wheat bread, celery and apple salad, cookies and marmalade, tea. DINNER Spinach soup (a left-over), ragout of turkey with French mushrooms (a left-over), Spanish rice, sliced beets, boiled Indian pudding, black coffee. Browned Potato in Small Dishes Beat an egg and a cupful of milk into the remains of yesterday's whipped potato, put it into nappies or scallop shells, sprinkle a little grated cheese over the top, set in the oven for fifteen minutes until the potato puffs up and the cheese on top melts and browns. Serve in the nappies. Spinach Soup For this see recipe for First Wednesday in January. Ragout of Turkey With French Mushrooms Cut the turkey from the bones, into neat pieces. Heat the remains of the gi'avy, add to it an equal FEBRUARY — FOURTH WEEK 41 quantity of mushroom liquor, season all to taste, put- ting in a little kitchen bouquet if the gravy is in- sipid, lay the meat in this and let it become hot through. Cut a cupful of French mushrooms in half, lay them in the gravy with the meat when this is heated and leave them there for ten minutes. Long cooking toughens them. Serve with a garnish of triangles of fried bread. WEDNESDAY BREAKFAST Stewed prunes, cracked wheat and cream, fish cakes of shredded codfish, quick biscuit, toast, tea, coffee. LUNCHEON Yesterday's soup in cups, cheese fondu, baked rice (a left-over), stewed potatoes, warm gingerbread, cocoa. DINNER Turkey rack soup (a left-over), chine of pork braised with apples (*), mashed turnips, canned corn, surprise pudding (*), black coffee. Turkey Rack S'oup Break the carcass of the turkey into pieces, remov- ing all the stuffing, cover with two quarts of cold water and boil for two hours, covered. Set aside until cold, skim and remove the bones, chop the meat, add to the soup and meat the stufiing rubbed through a colander. 42 HELPING HAND COOK BOOK a sliced onion and a minced stalk of celery. Simmer for an hour and put with a cup of milk which you have heated and thickened with a tablespoonful of flour rubbed with one of butter. As soon as this is blended with the soup, serve. Baked Rice Add a beaten egg and a little milk to the rice left from yesterday, put it into a pudding dish and brown lightly. THURSDAY BREAKFAST Oranges, cornflakes and cream, sausages and griddle cakes, toast, tea, coffee. LUNCHEON Cold chine (a left-over), baked potatoes, toasted English muffins, crackers and cheese, nuts and raisins, tea. DINNER Yesterday's soup, to which you have added a little rice and some of the water in which it was boiled, roulades of beef (*), browned sweet potatoes, com fritters (a left-over), tapioca and raisin pudding, black cofi^ee. Corn Fritters To the corn left over from 3'esterday add a beaten egg, a cupful of milk, salt and pepper to taste, a table- FEBRUARY — FOURTH WEEK 43 spoonful of melted butter, two tablespoonfuls of flour. Drop by the spoonful into boiling fat. FRIDAY BREAKFAST Oranges, puffed rice and cream, bacon, whole wheat muffins, toast, tea, coffee. LUNCHEON Mince of beef (a left-over), chopped and browned sweet potatoes (a left-over), brown bread and butter, canned fruit and cake, tea. DINNER Oyster soup, boiled cod, mashed potatoes, canned green pease, fig pudding, black coffee. SATURDAY BREAKFAST Baked apples, oatmeal and cream, bacon, poached eggs on toast, toast, tea, coffee. LUNCHEON Frizzled dried beef with cream gravy, stuffed pota- toes, cream cheese sandwiches, warm biscuit and jam, tea. DINNER Tomato and green pea soup (left over from pease of day before), codfish pudding with drawn butter 44 HELPING HAND COOK BOOK (a left-over), potato croquettes (a left-over), savory onions (*), bread pudding and hard sauce, black coffee. Tomato and Green Pea Soup Make a tomato soup in the usual way, reserving the solid part for some other use. Heat the left- over green pease until soft, rub them through a col- ander and add to the tomato soup. Serve with crou- tons of dried or fried bread. Codfish Pudding With Drazcm Butter Flake fine your cold boiled cod, moisten it with a cup of milk, a tablcspoonful of melted butter and two beaten eggs. Stir in a handful of fine cinimbs, the juice of half a lemon, a tablcspoonful of minced parsley, and salt and pepper to taste, turn into a well- greased pudding mold and bake in a steady oven for three-quarters of an hour. Turn out on a platter which you have heated well, pour over it a good drawn butter or white sauce and serve. MARCH — FIRST WEEK SUNDAY BREAKFAST Malaga grapes, hominy and cream, creamed codfish (a left-over), popovers, toast, tea, coffee. LUNCHEON Veal and ham loaf (*), stuffed sweet potatoes (*), celery and orange salad, thin brown bread and butter, jelly cake, tea. DINNER Cream of celery soup (use the outside stalks of the celery left from your salad), roast goose, apple sauce, scalloped eggplant (*), glazed sweet potatoes, French tapioca custard (*), sponge cake, black coffee. Creamed Codfish Break the codfish of the pudding into small pieces, heat the drawn butter, or if there is not enough of this, make a white sauce of a tablespoonful, each, of butter and of flour and a half pint of milk, cooked together until smooth and thick. Heat the codfish in this and if you like, sprinkle a little grated cheese over the top and set in the oven for three minutes before sending to table. 45 46 HELPING HAND COOK BOOK MONDAY BREAKFAST Baked apples, maple flakes and cream, bacon and fried hominy (left over from yesterday morning), toast, tea, coffee. LUNCHEON Sausages, stewed potatoes, hot shortcake, marmalade and cookies, tea. DINNER Gumbo soup (*), salmi of goose (a left-over), apple sauce, creamed oyster plant, mashed potato, banana souffle pudding (*), black coffee. Salmi of Goose Prepare by recipe given for Salmi of Duck on the Wednesday of the Third Week in February. TUESDAY BREAKFAST Oranges, oatmeal and cream, fried scallops, toast, tea, coffee. LUNCHEON Veal and ham loaf sliced (a left-over), potato puff (a left-over), baked tomatoes, doughnuts and cheese, cocoa. MARCH — FIRST WEEK 47 DINNER Yesterday's soup, beefsteak, creamed onions, French fried potatoes, raisin and date pudding (*), black coffee. WEDNESDAY BREAKFAST Oranges, puffed wheat and cream, the remains of the veal and ham loaf, minced and heated, rolls, toast, tea, coffee. LUNCHEON Scallop of spaghetti, tomato and chopped beef (a left-over), baked potatoes, onion souffle (a left-over), hot gingerbread and chocolate. DINNER Beef gravy soup, roast shoulder of veal, stewed tomatoes, parsnip fritters, fruit surprise (*), black coffee. Scallop of Spaghetti, Tomato and Beef. Chop the beef left from the steak rather coarsely. Boil a cupful of spaghetti tender, cut it into inch lengths, and heat it with the tomato liquor left from the baked tomatoes of yesterday. When thoroughly heated, add the meat, season well, stir in a heaping tablespoonful of grated cheese, turn all into a but- tered pudding dish, sprinkle cheese thickly over the top and brown in the oven. This will be improved by the addition of a half teaspoonful of onion juice to the tomato liquor when you first heat it. 48 HELPING HAND COOK BOOK Onion Souffle For recipe for this see Friday of the First Week in January. THURSDAY BREAKFAST Canned Hawaiian pineapple, shredded wheat bis- cuit and cream, plain omelet, potato biscuit, toast, tea, coffee. LUNCHEON Cold veal (a left-over), baked sweet potatoes, com muffins, crackers, cheese, jam, tea. DINNER Yesterday's soup, with addition of macaroni, mut- ton chops, string beans, boiled rice, steamed orange pudding (*), black coffee. FRIDAY BREAKFAST Oranges, hominy and cream, broiled mackerel, rice muffins (rice left over from last night), toast, tea, coffee. LUNCHEON Cheese fondu, currant buns (*), salad of string beans and lettuce (a left-over), baked custard, cookies, tea. MARCH — FIRST WEEK 49 DINNER Oyster bisque, salmon croquettes (*), potatoes au gratin, fried celery (*), batter pudding, black coffee. Rice Muffins Make a batter of a quart of milk, three beaten eggs, a tablespoonful of melted butter, a teaspoonful, each, of salt and sugar and two cups of flour with which you have sifted two teaspoonfuls of baking powder. When thoroughly mixed beat in a cupful of cold boiled rice. Beat hard, turn into heated muffin tins and bake in a quick oven. SATURDAY BREAKFAST Tangerines, wheatlet and cream, bacon, buckwheat cakes, toast, tea, coffee. LUNCHEON Philadelphia scrapple, baked potatoes, salad of ro- maine with French dressing, crackers and cheese, cookies and marmalade, tea. DINNER Vegetable soup, boiled fowl with egg sauce, mashed sweet potatoes, browned (*), fried oyster plant, cot- tage pudding with raisins, black coffee. 50 HELPING HAND COOK BOOK SECOND WEEK SUNDAY BREAKFAST Grape fruit, hominy and cream, stewed kidneys, muffins, toast, tea, coffee. LUNCHEON Chicken au supreme in chafing dish (a left-over), potato salad, crackers and cheese, hot biscuits and honey, cocoa. DINNER Cream of potato soup, roast beef, baked macaroni, hominy pudding (a left-over), cranberry tarts, black coflFee. Chicken au Supreme in Chafing Dish Cut the remains of the cold boiled fowl of yesterday into neat pieces and lay them for an hour in a couple of tablespoonfuls of salad oil. Cook together in the chafing dish a tablespoonful, each, of butter and flour until they bubble, pour upon them a half pint of milk, stir to a thick smooth sauce, and turn in the chicken with the remainder of the oil which has not been absorbed. Season to taste with salt, celery salt and wliite pepper and serve as soon as the chicken is hot through. This dish may be prepared in a fry- ing pan as well as in a chafing dish. MARCH — SECOND WEEK 51 Hominy Puddmg Add a cupful of milk and a beaten Qgg, a table- spoonful of melted butter, two teaspoonfuls of white sugar and a little salt to the hominy left over from breakfast, beat all well together, turn into a buttered pudding dish and bake to a delicate brown. MONDAY BREAKFAST Apple sauce, mush and milk, baked eggs in nap- pies (*), toast, tea, coffee. LUNCHEON Fried pork with cream gravy (*), baked potatoes, large hominy boiled and buttered, cookies and tea. DINNER Cream of salsify soup (a left-over), curried veal (*), boiled rice, iced bananas served with the curry, scalloped macaroni (a left-over), poor man's pud- ding, black coffee. Cream of Salsify Soup Make this by recipe given for Cream of Cauliflower soup on the First Monday in January. Scalloped Macaroni Cut the macaroni left over into small pieces, put with it enough milk to make a soft mixture, turn it 52 HELPING HAND COOK BOOK into a shallow pudding dish or into individual nappies, sprinkle cheese thickly over it and set in the oven until brown and crisp on top. TUESDAY BREAKFAST Oranges, oatmeal and cream, bacon and fried mush (left over from Monday morning), toast, tea, coffee. LUNCHEON Stew of curried veal and rice (a left-over), fried bananas, scones, crackers, cheese, gingersnaps, tea. DINNER Onion soup (*), roast beef larded and heated (a left-over), spinach, browned potato, rice pudding, coffee. Stew of Curried Veal and Rice Cut the stewed veal into small pieces, put with It the rice, and heat both together in the curry gravy. If you have more gravy, add this to the stew. Roast Beef Larded and Heated Into deep incisions cut in the beef, thrust strips of fat salt pork, lay the meat in your covered roaster, pour whatever gravy you have left over it, strew a little minced onion on it and if you have a little stewed tomato put this with the gravy. Cook, covered, for a couple of hours and serve with the gravy poured about it. MARCH — SECOND WEEK 53 WEDNESDAY BREAKFAST Stewed prunes, oatmeal jelly and cream, bacon, popovers, toast, tea, coffee. LUNCHEON Beef hash (made from the roast and potato of yes- terday), graham gems, lettuce salad, crackers, cheese, cocoa. DINNER Tomato cream soup, boiled mutton with caper sauce, mashed turnips, celery knobs, apple pie, coffee. THURSDAY BREAKFAST Oranges, wheatena and cream, bacon, quick bis- cuits, toast, tea, coffee. LUNCHEON Sausages and griddle cakes. For dessert, cakes with new maple syrup, tea. DINNER Glasgow broth (based upon stock in which mutton was boiled), sliced mutton warmed up in caper sauce, spinach souffle (a left-over), fried carrots, peach dumplings (canned peaches), coffee. 54 HELPING HAND COOK BOOK FRIDAY BREAKFAST Oranges, triscuit and cream, Spanish omelet (*), toast, tea, coffee. LUNCHEON Salt mackerel with cream gravy, boiled potatoes, salad of apples and celery with French dressing, crackers and cheese, tea. DINNER Vegetable soup (*), scalloped oysters, string beans, com fritters, prune souffle with whipped cream (*), black coffee. SATURDAY BREAKFAST Stewed dates, oatmeal and cream, bacon and eggs, muffins, toast, tea, coffee. LUNCHEON Cheese fondu, whole wheat biscuit, salad of string beans and lettuce (a left-over), crackers and cheese, Swiss toast with lemon sauce (*), tea. DINNER Glasgow soup (*) (a left-over), roast loin of pork apple sauce, stewed tomatoes, sweet potato puff (*), pineapple ice cream (homemade) (*), black coffee. MARCH — THIRD WEEK 55 THIRD WEEK SUNDAY BREAKFAST Grape fruit, oatmeal porridge and cream, tomato omelet (a left-over), popovers, toast, tea, coffee. LUNCHEON Pork and beans, Sally Lunn, nut and orange salad, crackers and cheese, crullers, cocoa. DINNER Bean soup (made from the remnants of the pork and beans), rcast lamb with mint sauce, Spanish rice, stewed celery, lemon meringue pie, black coffee. Tomato Omelet Make an omelet of five eggs, the whites and the yolks blended with a cupful of milk. Have ready a cupful of thick tomato sauce well seasoned with onion juice, sugar, salt and pepper. When the omelet is done put the tomato on one-half of the upper side, turn the other half over it and transfer at once to a hot platter. Bean Soup Put the remnants of the baked beans and pork over the fire with three full cups of warm water and a sliced onion and let them cook slowly until soft enough to rub tlirough a colander. When this has 56 HELPING HAND COOK BOOK been done return them to the fire, boil up once, add flour and butter to thicken, if this seems necessary, and pour on croutons of fried bread. 3I0NDAY BREAKFAST Oranges, force and cream, bacon and fried pep- pers, toast, tea, coffee. LUNCHEON Frizzled dried beef with egg, scalloped Spanish rice (a left-over), corn-meal muffins, cheese straws, tea. DINNER Yesterday's bean soup (warmed up and increased by the addition of a cup of tomato liquor), cold lamb, canned green pease, stuffed potatoes, cabinet pudding (*), black coffee. Scalloped Spanish Rice To yesterday's Spanish rice add a cupful of stewed tomatoes taken from the can you opened to get the liquor for the soup. Season with sugar, salt and onion-juice before mixing it with the rice, sprinkle cinimbs over the top after you have put it in a shallow bake dish and brown in the oven. TUESDAY BREAKFAST Oranges, shredded wheat and cream, bacon, fried ogg, toast, tea, coffee. MARCH — THIRD WEEK 57 LUNCHEON Mince of lamb (a left-over), baked bread and cheese, Saratoga chips, cream puffs, tea. DINNER Oj'ster bisque, larded and baked calf's liver (*), stewed celery, fried carrots, steamed orange pudding (*), black coffee. WEDNESDAY. BREAKFAST Baked apples, rice cooked in milk, sausages, com bread, toast, tea, coffee. LUNCHEON Cold larded liver (a left-over), baked sweet pota- toes, com bread from breakfast sliced and toasted, lettuce salad with French dressing, crackers, cheese, tea. DINNER Browned potato soup (*), curried rabbits, boiled rice, spinach, junket, cake, coffee. THURSDAY BREAKFAST Oranges, cornflakes and cream, apples and bacon, toast, tea, coffee. 58 HELPING HAND COOK BOOK LUNCHEON Salmi of rabbits and rice (a left-over), baked po- tatoes, heated crackers and cheese, raspberry jam, shortcake and tea. DINNER Spinach soup (a left-over), pot roast of beef, scal- loped potatoes, Brussels sprouts, tapioca pudding, black coffee. Salmi of Rabbits and Rice Cut the meat of the rabbits from the bones and warm in the gravy. If there is not enough of this put the bones over the fire with a sliced onion, a stalk of celery and a cup of cold water and simmer down to half the original quantity of fluid. While the meat is warming, heat the rice in a double boiler, put the curry in a hot dish and make a border of the rice around the edge. FRIDAY BREAKFAST Stewed prunes, oatmeal and cream, roe herrings (*), fried mush, toast, tea, coffee. LUNCHEON Panned oysters (*), thin brown bread, buttered, waffles and honey for dessert, tea. DINNER Canned corn chowder (*), halibut steaks, mashed potatoes, creamed onions, jam tarts, black coffee. MARCH — THIRD WEEK 59 SATURDAY BREAKFAST Oranges, wheatlet and cream, bacon, corn-meal cakes, toast, tea, coffee. LUNCHEON Creamed halibut and potatoes (a left-over), cold slaw, cream cheese sandwiches, warm gingerbread, cocoa. DINNER Julienne soup, cannelon (left-over beef from Thursday), fried bananas to garnish the cannelon, souffle of onions (a left-over), string beans, canned Hawaiian pineapple, sponge cake, black coffee. Cream Halibut and Potato Flake the fish and beat it, with a little butter, into the mashed potato left from dinner. Turn into a frying pan, add a little boiling water from the kettle and turn and toss the fish until it is smoking hot and soft. If you wish you may add more butter as well as the pepper and salt. At the last squeeze in the juice of a lemon. Cannelon of Beef For a recipe for this you are referred to tKe Wed- nesday of the Second Week in February. 60 HELPING HAND COOK BOOK FOURTH WEEK SUNDAY BREAKFAST Tangerines, oatmeal porridge and cream, croquettes of calf's brains, hot scones, toast, tea, coffee. LUNCHEON Philadelphia scrapple, stuffed potatoes, steamed brown bread, egg and lettuce salad, orange cake (*), tea. DINNER Macaroni soup with Parmesan cheese, boiled fresh beef's tongue with sauce piquante, creamed turnips, boiled rice with cheese sauce (*), sweet potato pie, black coffee. MONDAY BREAKFAST Baked apples, cracked wheat and cream, mince of kidneys (*), French rolls, toast, tea, coffee. LUNCHEON Cold tongue, baked rice and cheese (a left-over), toasted brown bread (a left-over) cookies and cheese, tea. DINNER Beef broth, from liquor in which tongue was boiled, English mutton chops, baked onions (*), mashed po- tatoes, apple turnovers, black coffee. MARCH — FOURTH WEEK 61 Baked Rice and Cheese Turn the left-over rice into a buttered pudding dish, pour the cheese sauce over it, strew a httle more grated cheese over the top and bake until it is hot through and browned on top. TUESDAY BREAKFAST Oranges, grapenuts and cream, bacon, fried bread, toast, tea, coffee. LUNCHEON Parsley omelet, potato cakes (a left-over), orange salad, crackers and cheese, gingersnaps, tea. DINNER Yesterday's broth, breaded veal cutlets, stewed celery, baked tomatoes, fried bananas, sago custard, coffee. WEDNESDAY BREAKFAST Oranges, wheaten grits and cream, fishballs, quick biscuit, toast, tea, coffee. LUNCHEON Fried oysters, stewed celery au gratin (a left- over), biscuits left from breakfast, split and toasted, jam, crackers, tea. 62 HELPING HAND COOK BOOK DINNER Potato soup, baked bluefish, canned preen pease, baked macaroni, apple and tapioca pudding, black coffee. Stewed Celery au Gratin Put the cooked celery left over in a buttered baking dish, adding a little milk or broth to it if it seems dry, sprinkle crumbs over the top, dot with bits of butter, strew on a couple of tablespoonfuls of grated cheese and brown in the oven. THURSDAY BREAKFAST Oranges, oatmeal and cream, the remnants of the tongue minced fine and heated in gravy, popovers, toast, tea, coffee. LUNCHEON Lamb's liver en casserole (*), macaroni left over from last night, heated with milk and browned in shallow dish, salad of string beans and lettuce (a left- over), hot gingerbread and American cheese, cocoa. DINNER Potato and onion soup, stuffed breast of veal, scal- loped tomatoes, spinach, pumpkin pie, black coffee. MARCH — FOURTH WEEK 6S FRIDAY BREAKFAST Grape fruit, puffed rice and cream, creamed cod- fish, browned potatoes, toast, tea, coffee. LUNCHEON Clam fritters, baked bread and cheese, brown bread and butter, pumpkin pudding (*), tea. DINNER Spinach cream soup (a left-over), salmon steaks, whipped potatoes, green pea pancakes (*), baked Indian pudding with hard sauce, black coffee. SATURDAY BREAKFAST Oranges, force and cream, bacon, boiled eggs, hominj cakes and syrup, toast, tea, coffee. LUNCHEON Mince of liver on toast (a left-over), potato puff (a left-over), pulled bread, yesterday's Indian pud- ding warmed up and served with cream, tea. DINNER Vegetable soup, veal and mushroom scallop (a left- over), fried sweet potatoes, Brussels sprouts, fig pud- ding, coffee. 64 HELPING HAND COOK BOOK Veal and Mushroom Scallop. Cut the veal into neat pieces, slice the mushrooms. To the gravy you have left add half as much mush- room liquor, mix the meat and mushrooms, arrange them in a pudding dish, strewing each layer with crumbs, salt, pepper and bits of butter. Moisten all with gravy, bake covered forty-five minutes, uncover and brown. APRIL — FIRST WEEK SUNDAY BREAKFAST Oranges, hominy and cream, breakfast stew of beef (*), corn-meal muffins, toast, tea, coffee. LUNCHEON Imitation pate de foie gras (*), Saratoga chips, toasted corn-meal muffins (a left-over), potato salad, crackers and cheese, marshmallow pudding (*), tea. DINNER Macaroni and beef soup with Parmesan cheese, pork potple, apple sauce, mashed potatoes, green pea pancakes, sweet potato pie, black coffee. MONDAY BREAKFAST Baked apples, maple flakes and cream, bacon and fried hominy (a left-over), toast, tea, coffee. LUNCHEON Remains of yesterday's potple, baked potatoes, cream cheese and brown bread sandwiches, cream puffs, tea. 65 66 HELPING HAND COOK BOOK DINNER Yesterday's soup, veal cutlets, spinach, fried car- rots, bread and marmalade pudding ( * ) , black coffee. Remains of Ycsterday''s Potpie Take the meat from the potpie and cut it into neat pieces ; heat it in the gravy and if you have not enough of this put in a very little hot water or a small amount of soup stock. Lay the pieces of crust, cut into squares or triangles, on a pan, cover it and put it in the oven to become crisp. When the meat is hot arrange it in the middle of a platter and dispose the pieces of crust about the sides of the dish. TUESDAY BREAKFAST Tangerines, oatmeal and cream, bacon, boiled eggs, steamed brown bread, toast,, tea, coffee. LUNCHEON Kippered herring, potatoes boiled' in their jackets, baked toast, canned peaches, cake, tea. DINNER Spinach soup (a left-over), scallop of minced veal (a left-over), spaghetti and tomato, stewed oyster plant, cottage pudding, black coffee. APRIL — FIRST WEEK 67 Spinach Soup For recipe see the Wednesday of the First Week in January. Veal Scallop For recipe see the Tuesday of the Second Week in January. WEDNESDAY BREAKFAST Oranges, shredded wheat biscuit and cream, bacon, oatmeal scones (*), marmalade, toast, tea, coffee. LUNCHEON Sausage and griddle cakes, griddle cakes and honey for dessert, tea. DINNER Vegetable soup, boiled mutton, caper sauce, mashed potatoes, stewed celery, lemon jelly, sponge cake, black coffee. THURSDAY BREAKFAST Stewed prunes, puffed rice and cream, salt mackerel, potato cakes (a left-over from last night's mashed potatoes), toast, tea, coffee. LUNCHEON Baked Welsh rarebit, fried potatoes, celery and apple salad, crackers and cheese, cookies, tea. 68 HELPING HAND COOK BOOK DINNER Yesterday's soup, sliced mutton warmed up in caper sauce (a left-over), string beans, Jerusalem arti- chokes, Indian meal pudding, black coffee. FRIDAY BREAKFAST Grape fruit, cracked wheat and cream, fried but- terfish, hot biscuit, toast, tea, coffee. LUNCHEON Toasted sardines, souffle of artichokes (a left-over), string bean and lettuce salad (a left-over), warm gingerbread, tea. DINNER Pea soup without meat stock (*), codfish steaks with, lemon sauce (*), creamed potatoes, scalloped to- matoes, suet dumplings (*), black coffee. Souffle of Artichokes Rub the artichokes through a colander. If they are not soft enough for this, put them over the fire in a little warm water and let them cook until tender ; mix with them the remains of the cream sauce served with them, a half cup of milk and two eggs beaten light, salt and pepper to taste. Turn into a but- tered pudding dish and bake to a delicate brown in a quick oven. Serve at once, before the souffle falls. APRIL — SECOND WEEK 69 SATURDAY BREAKFAST Oranges, triscuit and cream, minced mutton on toast (a left-over), muffins, toast, tea, coffee. LUNCHEON Creamed cod and potatoes, baked in a mold (a left- over), scalloped tomatoes, warmed over, split and toasted muffins from breakfast, hasty cornstarch pud- ding, cocoa. DINNER Barley broth (based upon liquor in which mutton was boiled), boiled corned ham, boned and stuffed (*), Brussels sprouts, large hominy, boiled and browned, prune pudding (*), black coffee. Creamed Cod and Potatoes Baked Mix your flaked cold codfish with half as much mashed potato, put with a cupful of white sauce, season to taste and press into a buttered mold. Set this in a pan of boiling water and bake until firm and brown, turn out on a hot flat dish, garnish with parsley and sliced lemon. SECOND WEEK SUNDAY BREAKFAST Grape fruit, brewis (*) and cream, deviled kidneys (*), graham gems, toast, tea, coffee. 70 HELPING HAND COOK BOOK LUNCHEON Jellied chicken, baked pork and beans, tomato aspic and lettuce salad (*), crackers and cheese, tea. DINNER Mulligatawney soup (*), Hamburg steak in a loaf with mushroom sauce (*), riced potato, canned pease, cottage pudding with hard sauce, black coffee. MONDAY BREAKFAST Oranges, oatmeal jelly and cream, bacon and fried apples, rolls, toast, tea, coffee. LUNCHEON Mince of Hamburg steak and potatoes (a left- over), green pea souffle (a left-over), toasted rolls, blancmange, tea. DINNER Yesterday's soup, curry of neck of lamb ( * ) , boiled rice, baked sweet potatoes, raisin pie, black coffee. Green Pea Souffle Follow the directions given for Souffle of Artichokes in the Friday for the First Week in April. TUESDAY BREAKFAST Baked apples and wheatena with cream, ham omelet, white and graham toast, tea, coffee. APRIL — SECOND WEEK 71 LUNCHEON Jellied chicken sliced (a left-over), scalloped sweet potatoes (a left-over), thin bread and butter, cookies and cocoa. DINNER Tomato and rice soup, breaded mutton chops, rice croquettes (a left-over), stewed canned corn, date pud- ding, black coffee. WEDNESDAY BREAKFAST Oranges, maple flakes and cream, finnan haddie, popovers, toast, tea, coffee. LUNCHEON Barbecued ham (a left-over), quick biscuits, com pudding (a left-over), watercress salad, sponge cake and marmalade, tea. DINNER Cream of celery soup, baked shad, Bermuda onions, macaroni with cheese, canned peach dumplings, black coffee. Barbecued Ham Cut the cold corned ham into slices and fry it in its own fat ; when crisp remove from the pan and add to the fat left in it two tablespoonfuls of vine- gar, a half teaspoonful of made mustard, a teaspoon- ful of white sugar and a dash of paprica. Boil up once and pour over the ham in the dish. Let this 72 HELPING HAND COOK BOOK stand covered in the oven for two minutes before serving. Com Pudding To two cupfuls of canned corn add two beaten eggs, a half pint of milk, a tablespoonful, each, of sugar and of melted butter. Grease a pudding dish, turn the corn into this, bake covered for half an hour, uncover and brown. THURSDAY BREAKFAST Bananas and cream, cornflakes and cream eaten with the sliced bananas, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Baked sausage (*), hot biscuit, string bean and lettuce salad, cheese straws, chocolate. DINNER Beef and sago soup, boiled fowls with egg sauce, stewed celery, rice and onion (the onion a left-over), bread pudding, black coffee. Rice and Onion Make a cupful of white sauce by cooking together a tablespoonful, each, of flour and butter until they bubble, pouring a half pint of milk upon them and stirring until smooth. To this add the onion left over, mashing it fine and mixing it with tlie sauce. APRIL — SECOND WEEK 73 Heat the rice in a double boiler, turn It into a dish In alternate layers with the rice and sauce, sprinkle a few bits of butter over the top and brown in the oven. FRIDAY BREAKFAST Oranges, Pettijohn's breakfast food and cream, frost fish, potato cakes, toast, tea, coffee. LUNCHEON Clam fritters, baked potatoes, lettuce and cream- cheese sandwiches, hot gingerbread, tea. DINNER Clam soup (a left-over), halibut steaks with lemon and butter, celery au gratin (a left-over), green pease, sweet potato pudding, black coffee. Clam Soup Drain the liquor from the clams used for fritters, adding to it half as much hot water. Bring it to a boil and skim off the scum. Heat in a saucepan milk in quantity equal to the liquor, thicken it with a tablespoonful, each, of butter and flour, put It with the clam broth, season to taste, serve with a table- spoonful of whipped cream on the top of each plateful. Celery au Gratin Turn the left-over stewed celery Into a shallow baking dish, strew crumbs and grated cheese over 74 HELPING HAND COOK BOOK the top, dot with bits of butter and brown in the oven. SATURDAY BREAKFAST Oranges, force and cream, fricasseed eggs (*), muffins, toast, tea, coffee. LUNCHEON Scalloped fish (a left-over), potato puff (a left- over), apple and orange salad, crackers and cheese, tea. DINNER Beef gravy soup, chicken pudding (a left-over), Bermuda potatoes au naturel, creamed carrots, snow pudding, black coffee. Scalloped Fish Flake the left-over fish with the remains of the sauce, turn into a buttered pudding dish, sprinkle crumbs over the top, bake covered for ten minutes, uncover and brown. Chicken Pudd'mg For recipe of this see Monday of the Third Week in, January. APRIL — THIRD WEEK 75 THIRD WEEK SUNDAY BREAKFAST Oranges, hominy and cream, fried scallops, pop- overs, toast, tea, coffee. LUNCHEON Cream of celery soup in cups, cold ham sliced, browned sweet potatoes, tomato aspic and lettuce salad, crackers and cheese, jelly cake, cocoa. DINNER Julienne soup, roast beef, Yorkshire pudding (*), creamed carrots and green pease (canned), mashed potato, raisin pie, black coffee. MONDAY BREAKFAST Baked apples, dried rusk with cream (*), bacon, rolls, toast, tea, coffee. LUNCHEON Baked Welsh rabbit, potato puff (a left-over), breakfast rolls, heated, cream cheese, hot crackers, jam, chocolate with whipped cream. DINNER Carrot and green pea soup, based on a ten-cent can of beef soup with left-overs from yesterday, cold 76 HELPING HAND COOK BOOK roast beef garnished with Yorkshire pudding cut into strips and toasted, creamed onions, stewed salsify, canned blackberry pie, black coffee. Carrot and Green Pea Soup Chop the remnants of the carrot and green pease, heat tlie can of soup, add to it the vegetables, season to taste and if necessary, put with it a cupful of hot milk and such thickening as may be needed. TUESDAY BREAKFAST Grape fruit, shredded wheat and cream, creamed codfish, quick biscuit, toast, tea, coffee. LUNCHEON Stew of beef and onions (a left-oV|er), baked po- tatoes, breakfast biscuit, split and toasted, salad of cream cheese balls on lettuce leaves, thin brown bread and butter, tea. DINNER Canned com soup, calves' hearts, stuffed and baked (*), canned whole tomatoes baked in scallop shells (*), potatoes boiled whole with butter and parsley sauce, macaroni pudding (*), black coffee. S^ew of Beef and Onions Cut the beef into cubes, heat it in the gravy left from the roast, or, failing this, in a little stock. Part APRIL — THIRD WEEK 77 of one of the ten-cent cans of beef soup makes an excellent foundation for a stew. Wlien the meat is hot through put the minced left-over onions with it, cook them all together for ten minutes longer, season to taste and serve smoking hot. WEDNESDAY BREAKFAST Stewed rhubarb, oatmeal and cream, bacon and fried hominy, toast, tea, coffee. LUNCHEON Canned com soup in cups (a left-over), calves' hearts, cold and sliced, apple, orange and celery salad, crackers and Swiss cheese, cookies, marmalade, tea. DINNER Veal and sago soup, Irish stew, scalloped sweet po- tatoes, Brussels sprouts, poor man's pudding, black coffee. THURSDAY BREAKFAST Hawaiian pineapple, cracked wheat and cream, sausage, griddle cakes, toast, tea, coffee. LUNCHEON Yesterday's stew, Brussels sprouts, warmed over, tomato toast, crackers and cheese, cream puffs, tea. 78 HELPING HAND COOK BOOK DINNER Yesterday's soup, kidney pie (*), canned spinach, canned string beans, batter pudding, black coffee. FRIDAY BREAKFAST Oranges, komlet and cream, bacon, boiled eggs, corn bread, toast, tea, coffee. LUNCHEON Minced kidneys garnished with strips of pastry (a left-over), French fried potatoes, salad of string beans and endive (a left-over), thin graham bread and but- ter, canned peaches, cake, tea. DINNER Oyster bisque (*), boiled cod with anchovy sauce (*), riced potatoes browned, spinach pates (a left- over), apricot and tapioca pudding, black coffee. Minced Kidneys Cut the kidneys into small pieces or chop them coarsely with a chopping knife. Heat them in the gravy, serve on a hot platter and have the strips of pastry made very hot and used as a garnish. String Beans and Endive Cut the cold string beans into pieces of uniform length, divide the endive, mix tlie two and pour a French dressing over all. APRIL — THIRD WEEK 79 Spinach Pates To yesterday's left-over spinach add a tablespoon- ful of butter and flour cooked together in a saucepan, salt and pepper to taste. Butter the insides of small muffin tins, press the spinach firmly into this and set in the oven — a moderate oven — for ten minutes. Make a white sauce, turn out the molds of spinach on a hot platter, lay a slice of hard-boiled egg on each pate and pour a white sauce over all. SATURDAY BREAKFAST Stewed prunes, grapenuts and cream, bacon, rice muffins, honey, toast, tea, coff^ee. LUNCHEON Philadelphia scrapple, potato cakes (a left-over), plain shortcake, warm gingerbread, cheese, tea. DINNER " Scrap soup " (a combination of well-kept left- overs), fish pudding, baked in a mold and accompanied by egg sauce (a left-over), whipped potatoes, canned green pease, apple pie, black coff^ee. Fish Pudding This may be prepared by the recipe given for Creamed Fish and Potato on Saturday of the First Week in April. 80 HELPING HAND COOK BOOK FOURTH WEEK SUNDAY BREAKFAST Stewed prunes (ice-cold), hominy and cream, liver and bacon, hot rolls, toast, tea, coffee. LUNCHEON Stuffed green peppers (*), toasted cream-cheese sandwiches (*), chicory salad, hot crackers, lemon cookies, cocoa. DINNER Brown gravy soup, fricasseed chicken, boiled rice, new potatoes, celery, cranberry tarts, black coffee. MONDAY BREAKFAST Oranges, cracked wheat and cream, bacon, English muffins toasted, toast, tea, coffee. LUNCHEON Mince of liver (a left-over), stuffed sweet potatoes, crackers and cheese, custard pudding, tea. DINNER Yesterday's soup, stewed chicken and mushrooms with dumplings (a left-over), baked rice (a left- over), canned Lima beans, brandied peaches, cake, black coffee. APRIL — FOURTH WEEK Si Stewed ChicTcen and Mushrooms Cut the meat from the bones of yesterday's chicken, put the bones over the fire in just enough cold water to cover them, with a stalk of celery, a bay leaf and an onion and simmer until the liquid is reduced one- half; put tliis with the chicken gravy left from the day before and add to it half a cup of the liquor drained from a can of mushrooms. Bring to a boil and drop into the gravy dumplings made from a good biscuit dough rolled out and cut into small rounds. They should puff up and cook quickly. When they are done lay the meat and the mushrooms in the gravy and let it become smoking hot before turning out into a heated platter. TUESDAY BREAKFAST Oranges, large hominy with cream, salt salmon- strips browned, com muffins, toast, tea, coffee. LUNCHEON Baked eggs, German fried potatoes, toasted and buttered corn muffins (a left-over), crackers and cream cheese, orange marmalade, tea. DINNER Bean soup, mutton chops, scalloped tomatoes, baked macaroni, poor man's pudding, black coffee. 82 HELPING HAND COOK BOOK WEDNESDAY BREAKFAST Grape fruit, force and cream, bacon and fried large hominy (a left-over), toast, tea, coffee. LUNCHEON Stew of veal, macaroni and tomatoes (a left-over), baked sweet potatoes, gingerbread and Swiss cheese, cocoa. DINNER Yesterday's soup, shad roe (*), eggplant scalloped with white sauce and grated cheese (*), hominy cro- quettes, caramel custard (*), black coffee. Stew of Veal, Macaroni and Tomatoes Buy a pound of lean veal for stewing, — pieces from the leg will answer, — put it over the fire in enough cold water to cover it, with half an onion, a stalk of celery and a few sprigs of parsley and stew until tender. Cut the macaroni into short pieces, mix it with the tomato left from yesterday, turn all into a pudding dish with the gravy in which the veal was cooked, strew grated cheese over the top and bake for half an hour. As both the macaroni and the to- matoes are left over you have a savory dish with only the addition of the veal. APRIL — FOURTH WEEK 83 THURSDAY BREAKFAST Bananas and cream Avith maple flakes, scrambled eggs, baked milk toast, dry toast, tea, coffee. LUNCHEON Chipped beef with cream, fried sweet potatoes, hot biscuit, toasted crackers with cheese sprinkled on them and browned in oven, tea. DINNER Cream of celery soup, beefsteak, string beans, fried celery, oranges sliced with grated cocoanut, black coffee. FRIDAY BREAKFAST Hawaiian pineapple, shredded wheat biscuit and cream, fried scallops, quick muffins, toast, tea, coffee. LUNCHEON Fishballs, potato biscuit, peanut butter sandwiches, lettuce and string bean salad (a left-over), crackers and cheese, cookies, chocolate. DINNER Tomato cream soup, baked bluefish, mashed pota- toes, green pease (canned), chocolate blancmange, cake, black coffee. 84 HELPING HAND COOK BOOK SATURDAY BREAKFAST Oranges, puffed wheat and cream, mince of beef (a left-over from Thursday's beefsteak), shortcake, toast, tea, coffee. LUNCHEON Mince of fish and mashed potato (a left-over), scalloped tomatoes (a left-over), lettuce and cream- cheese-ball salad, jelly cake, tea. DINNER Bone and barley broth (left-overs of various sorts), fried pigs feet with a sauce piquante (*), sea kale, salsify fritters, farina pudding with caramel sauce, black coffee. Mince of Fish and Mashed Potato Flake the fish, put it into the frying pan with the mashed potato, add enough boiling water to soften it, stir in a tablespoonful of butter, salt and pepper to taste and sen'e when it is smoking hot. Scalloped Tomatoes For this use the tomatoes from which you drained the liquor for Friday's soup. Chop them to free them from lumps, season them with onion juice, salt and pepper and stir in a tablespoonful of molted but- ter. Add a little sugar if the tomatoes are tart. Put them into a shallow pudding dish, sprinkle crumbs over the top and brown in the oven. MAY — FIRST WEEK SUNDAY BREAKFAST Grape fruit, rice jelly with cream, smelts, corn bread, toast, tea, coffee. LUNCHEON Celery cream soup in cups, beef loaf, endive salad with French dressing, heated crackers with cream cheese, jam tartlets, tea. DINNER Potato soup, roast young goose, apple sauce, cauli- flower, mashed potatoes, fruit surprise (made of canned peaches) (*), black coffee. MONDAY BREAKFAST Hawaiian canned pineapple, oatmeal and cream, bacon and fried apples, rolls, toast, tea, coffee. LUNCHEON Mince of beef loaf, baked potatoes, radishes, crackers and cheese, bread and raisin pudding (*), tea. 85 86 HELPING HAND COOK BOOK DINNER Spaghetti soup with grated cheese, sakni of goose (a left-over, to be prepared Hke Salmi of Duck, al- ready given), souffle of cauliflower (a left-over), po- tato croquettes (a left-over), baked custard, black coffee. Potato Croquettes Heat your mashed potatoes in a double boiler, beat into them a raw egg, a tablespoonful of butter, a trifle of nutmeg, pepper and salt to taste and enough milk to soften the potato to a condition where it is just a little too soft to handle while hot. Stir for three minutes in a saucepan over the fire and set aside to become perfectly cold. When this point is reached make into croquettes, roll in flour and let them stand for half an hour before frying them in deep boiling fat ; drain off" on brown paper in a colander. TUESDAY BREAKFAST Oranges, force and cream, bacon and eggs, English muffins, toast, tea, coffee. LUNCHEON Picked codfish, creamed with potato, baked milk- toast, pineapple salad (a left-over), crackers and cheese, tea. MAY — FIRST WEEK 87 DINNER Yesterday's soijp (the bones of the goose should have gone into the stock-pot), mock duck (*), fried carrots, boiled rice, roly-poly jam pudding, black coffee. Pineapple Salad Lay a slice of the canned Hawaiian pineapple left from yesterday morning on lettuce leaves. (The fruit should be very cold.) Over it pour a good French dressing or cover it with mayonnaise dressing. This is a simple and delicious salad. WEDNESDAY BREAKFAST Oranges, shredded wheat biscuit and cream, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Stew of steak and onions (a left-over), souffle of rice (a left-over), graham bread, junket and cake, cocoa. DINNER Gumbo soup, calf's liver, larded and baked, spinach, baked sweet potatoes, strawberry shortcake(*), black coffee. Stem of Beef and Onions Cut into neat pieces the remains of the flank steak from which the mock duck was made, put it over 88 HELPING HAND COOK BOOK the fire with the gravy or a httle hot water and stew gently for half an hour. Add more seasoning to the gravy if this is needed. Have small onions, — twelve or fifteen, — cooked until soft in two waters, drain them and lay them in the gravy with the beef fifteen minutes before you take this from the fire. If there is a good deal of gravy you may thicken it with a tablcspoonful of browned flour rubbed up with as much butter. Souffle of Rice Make a white sauce by cooking together a table- spoonful of flour and butter until they bubble, pour- ing on them a half pint of milk, stirring over the fire until the sauce is thick and smooth. When cool beat in a teacupful of your cold rice left from yes- terday and the whipped whites and yolks of three eggs. Bake in a greased pudding dish and eat soon after it is cooked as it falls quickly if left standing. THURSDAY BREAKFAST Stewed prunes, grapenuts and cream, omelette with herbs, quick biscuit, toast, tea, coff'ee. LUNCHEON Larded liver, sliced cold slaw, breakfast biscuits warmed over, gingerbread and cheese, tea. MAY — FIRST WEEK 89 DINNER Vegetable soup, curried veal, iced bananas, to be eaten with the curry, boiled rice, canned corn fritters, macaroon charlotte russe (*), black coffee. FRIDAY BREAKFAST Oranges, mush and milk, fried panfish, toast, tea, cojffee. LUNCHEON Fried shad roes with bacon, stuffed potatoes, celery salad, crackers, cheese, ginger cookies, tea. DINNER Celery soup (made of outside stalks of the celery), fried shad, mashed potatoes, green pease, orange jelly and sponge cake, black coffee. SATURDAY BREAKFAST Oranges, oatmeal jelly and cream, bacon and fried mush (a left-over), quick whole- wheat biscuit, toast, tea, coffee. LUNCHEON Stew of curried veal and rice (a left-over), rice muffins (a left-over), potato cakes (a left-over), sliced bananas and cream, tea. 90 HELPING HAND COOK BOOK DINNER Split pea soup, boiled corned beef, young turnips, creamed cabbage (*), boiled potatoes, plain straw- berries and cream, black coffee. Rice Muffins Beat two eggs light. Add to them a tablespoonful of melted butter, a teaspoonful, each, of salt and sugar, a pint of milk, a cup of flour with which you have sifted a heaping teaspoonful of baking powder and after all are well mixed beat in a cupful of cold boiled rice. Whip hard and bake in a quick oven. SECOND WEEK SUNDAY BREAKFAST Oranges, triscuit and cream, fishballs. Southern batter bread (*), toast, tea, coffee. LUNCHEON Split pea soup in cups (a left-over), cold corned beef, boiled potatoes (left-over), chopped and browTied, salad of lettuce and cream cheese, crackers, cookies, tea. DINNER White barley soup, roast lamb with mint sauce, asparagus, green pease, cherry pie, black coffee. MAY — SECOND WEEK 91 MONDAY BREAKFAST Oranges, oatmeal and cream, bacon, shirred eggs, toast, tea, coffee. LUNCHEON Baked corned beef hash (a left-over), green pea souffle (a left-over), asparagus, ice-cold with French dressing (a left-over), crackers and cheese, cake, tea. DINNER Tomato soup, cold lamb with mint jelly, potatoes boiled whole with butter and chopped parsley sauce, eggplant, rhubarb pie, black coffee. TUESDAY BREAKFAST Strawberries, cracked wheat and cream, bacon, whole-wheat bread, toast, tea, coffee. LUNCHEON Mince of lamb and green pease (a left-over), Ger- man fried potatoes, thin bread and butter, crackers and Roquefort cheese, sugar cookies and cocoa. DINNER Tomato and asparagus soup (two left-overs), Ham- burg loaf surrounded by breaded bananas (*), fried salsify, young onions cooked in cream, chocolate pud- ding, black coffee. 92 HELPING HAND COOK BOOK Mince of Lamb and Green Pease. Chop the lamb coarsely, make a cup of gravy from the bones and trimmings, seasoning this well and let- ting it cool so as to skim the fat from the top. Warm the lamb and the pease together, leaving them over the fire just long enough to become heated through. Tomato and Asparagus Soup Cook together the stalks of asparagus, which you should have put aside when preparing your dishes of asparagus on Sunday and Monday. Cover them with cold water, cook until tender, rub the pulp of the asparagus and the water through the colander and add to the tomato soup. Thicken a little with butter and flour and put in a handful of croutons just before sending the soup to table. WEDNESDAY BREAKFAST Oranges, grapenuts and cream, finnan haddie, muf- fins, toast, tea, coffee. LUNCHEON Croquettes of calf's brains (see recipe), baked bread and cheese, toasted muffins from breakfast, sliced and sugared oranges, sponge cake, tea. DINNER Pea soup, veal cutlets, lima beans, spinach, creamed potatoes, strawberries, cake, black coffee. MAY — SECOND WEEK 93 THURSDAY BREAKFAST Bananas and cream, eaten with puffed rice, bacon, popovers, toast, tea, coffee. LUNCHEON Pea soup in cups (a left-over), veal scallop in patty pans (a left-over), lima beans warmed over, quick biscuit, crackers, cheese, tea. DINNER Spinach soup (a left-over), breaded and braised fresh beef's tongue, Bermuda potatoes, sea kale, snow pudding, black coffee. Spinach Soup Cook together a tablespoonful of butter and flour until smooth, pour on them a quart of milk and stir until milk and thickening are well blended. Into these beat the left-over spinach, season to taste and serve. The spinach should have been chopped very fine and put through a colander before adding to the soup if it was not subjected to this process before it was first served. Veal Scallop in Patty Pans Prepare the veal scallop according to directions given elsewhere, put it into small pans or nappies, sprinkle crumbs, seasoning and butter over the top and brown lightly in the oven. 94 HELPING HAND COOK BOOK FRIDAY BREAKFAST Strawberries, oatmeal and cream, fried butterfish, graham gems, toast, tea, coffee. LUNCHEON Cold sliced tongue (a left-over), French fried po- tatoes, cold sea kale with French salad dressing (a left-over), toasted crackers with peanut butter, cake, tea. DINNER Codfish chowder, eggplant stuffed with remains of beef's tongue, minced, mashed and browned potatoes, asparagus, tipsy parson (*), black coffee. Eggplant Stuffed With Minced Beefs Tongue Parboil a large eggplant for ten minutes in boiling salted water, let it get entirely cold, cut it in half and scoop out most of the inside, leaving a layer of eggplant nearly an inch thick inside of the skin. Chop the remains of the tongue fine, season it well, add to it a quarter of a cup of bread crumbs, moisten it with stock or gravy and stuff the halved eggplant with the mixture. Lay the halves side by side in a dripping pan, pour two cups of soup stock about them and bake nearly an hour, basting every ten or fifteen minutes. Remove the eggplant to a hot dish, thicken the gravy left in the pan and pour this about the eggplant in the dish. MAY — THIRD WEEK 95 SATURDAY BREAKFAST Tangerines, maple flakes and cream, bacon and fried green peppers, corn-meal muffins, toast, tea, coff^ee. LUNCHEON Yesterday's chowder, egg timbales (*), potato cro- quettes (a left-over), cress salad with French dress- ing, currant gingerbread, cheese, tea. DINNER Macaroni soup, based on liquor in which tongue was boiled, mutton chops, cauliflower, string beans, canned peach turnovers, black coff^ee. THIRD WEEK SUNDAY BREAKFAST Strawberries, farina and cream, deviled kidneys, corn muffins, toast, tea, coff'ee. LUNCHEON Galantine (*), Saratoga chips, lettuce salad, heated crackers, tapioca cream (*), layer jelly cake, tea. DINNER Cream of lettuce soup (*), roast chickens, aspar- agus, rice, celery, jelUed oranges (*), black coff^ee. 96 HELPING HAND COOK BOOK MONDAY BREAKFAST Oranges, oatmeal jelly and cream, bacon, French rolls, toast, tea, coffee. LUNCHEON Galantine (a left-over), garnished with tomato aspic, asparagus a la vinaigrette (a left-over), baked potatoes, radishes, crackers, cheese, tea. DINNER Sago and veal soup (stock in which the galantine was cooked), chicken pie (a left-over), baked rice (a left-over), young onions, rhubarb tart, black coffee. Chicken Pie Cut the chicken Into joints, lay them In the gravy left from yesterday, making a little more by the addi- tion of a ten-cent can of chicken soup. Season well and put Into a deep pudding dish. Make a good biscuit dough, rather short, cut it into rounds after you have rolled it into a sheet less than an inch thick, arrange the biscuit on top of the pie and bake in a steady oven until the rounds are puffy and lightly browned. MAY — THIRD WEEK 97 TUESDAY BREAKFAST Tangerines, puffed wheat and cream, tomato omelet (use the solid part of the tomato left over from making the aspic), toast, tea, coffee. LUNCHEON Finnan haddie, onions warmed up in cream gravy and browned in oven (a left-over), baked toast, cream puffs, tea. DINNER Yesterday's soup, lamb's liver en casserole, stewed salsify, green pease, strawberries and cream, cake, black coffee. WEDNESDAY BREAKFAST Grape fruit, hominy and cream, mince of liver (a left-over), toast, tea, coffee. LUNCHEON Spanish eggs (*), hot shortcake, salsify and lettuce salad (a left-over), crackers and cheese, sugar ginger- bread, tea. DINNER Tomato soup with pease (a left-over of tomato liquor from the Spanish eggs and of pease from the day before), Irish stew, new beets, browned sweet potatoes, jam pancakes, black coffee. 98 HELPING HAND COOK BOOK THURSDAY BREAKFAST Stewed pieplant, cornflakes and cream, boiled eggs, quick biscuit, toast, tea, coffee. LUNCHEON Irish stew with dumplings (a left-over), brown bread and cream cheese sandwiches, lettuce and beet salad (a left-over), jelly roll, cocoa. DINNER Clear soup and croutons, calf's head en tortue (*), asparagus, string beans, chocolate custard, cake, black coffee. Irish Stew With Dumplings Drain the gravy from yesterday's stew and put it over the fire; make dumplings of a short biscuit dough, drop tliese in the gravy and cook until light and well done. Have the meat, etc., from the stew kept hot in a double boiler, join these to the gravy and dumplings and ser\^e. The dumphngs will help to " make out " the dish. FRIDAY BREAKFAST Oranges, shredded wheat biscuit and cream, codfish balls, hominy muffins, toast, tea, coffee. MAY — THIRD WEEK 99 LUNCHEON Grilled sardines, French fried potatoes, string bean salad, crackers and cheese, canned peaches, tea. DINNER Cream of beet soup (*), salmon steaks, mashed potatoes, spinach, strawberry shortcake, black coffee. SATURDAY BREAKFAST Oranges, grapenuts and cream, fried calf's brains (a left-over), graham gems, toast, tea, coffee. LUNCHEON Creamed salmon (a left-over), potato puff (a left- over), toasted crumpets, radishes, nuts, raisins, cocoa. DINNER Clam broth with whipped cream, beefsteak, maca- roni, celery knobs, charlotte russe, black coffee. Creamed Salmon Flake the cold cooked salmon fine, make a cup of white sauce according to directions already given and stir the salmon into this. Heat it over the fire in a double boiler, thinning with a little uncooked cream, if the mixture is- too thick. Season to taste with salt and pepper and just before taking it from the stove add the juice of a small lemon. This may be either served as it is or turned into a pudding dish 100 HELPING HAND COOK BOOK or nappies, crumbs and pieces of butter strewed over the top and browned in the oven. FOURTH WEEK SUNDAY BREAKFAST Strawberries, wheatlet and cream, mince of beef from yesterday's steak, quick muffins, toast, tea, coffee. LUNCHEON Jelhed ham (*), toasted muffins (left from break- fast), canned asparagus salad with French dressing, crackers and cheese, cookies, marmalade, tea. DINNER Cabbage chowder (*), stuffed shoulder of veal, stewed tomatoes, broccoli, pineapple jelly and cake, black coflPee. MONDAY BREAKFAST Oranges, maple flakes and cream, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Yesterday's chowder in cups, heated, jellied ham sliced, tomato toast (a left-over), bread and butter cut thin and rolled, crackers and cheese, chocolate. MAY — FOURTH WEEK 101 DINNER Broccoli soup (a left-over), mutton chops, green pease, Bermuda potatoes, strawberry tart, black coffee. TUESDAY BREAKFAST Bananas and cream, force, Beauregard eggs (*), crumpets, toast, tea, coffee. LUNCHEON Barbecued ham (a left-over), hot corn bread, French fried potatoes, marmalade and cake, tea. DINNER Browned potato soup, hot veal pasty (a left-over), souffle of green pease (a left-over), rice with tomato sauce (*), queen of puddings (*), black coffee. Barbecued Ham For this take the largest and best pieces left from Sunday's jellied ham and cook them by the recipe already given for Barbecued Ham, adding a little of the melted jelly to the sauce in which the ham is cooked. Hot Veal Pasty Cut the veal left over from Sunday's dinner into neat strips, roU each in a little salt and pepper. Make a gravy of the trimmings of the veal, seasoning it well and lay the meat in a rather deep pudding 102 HELPING HAND COOK BOOK dish, Interspersing hard-boiled eggs cut Into eighths, and pouring the gravy over all. If you like you may make forcemeat balls of fine bread crumbs, sea- soned with pepper, salt, grated lemon peel and a dash of nutmeg, moistened with melted butter and bound with a raw egg. The mixture may be formed Into balls about the size of large marbles and these may be laid between the pieces of meat. When the meat, eggs, balls and gravy are all in the dish, lay a strip of pastry around the edge of the dish, pressing it down on the Inside, then cover the top of the pie with a sheet of the pastry, cutting a couple of slits in it to permit the escape of the steam from the gravy. Bake covered for a half hour before you uncover it and let It brown. WEDNESDAY BREAKFAST Stewed prunes, hominy and cream, bacon, poached eggs, toast, tea, coffee. LUNCHEON Cold pasty left from last night, stuffed potatoes, pulled bread, endive salad, crackers and cheese, jam tarts (made from a little of the pasty saved from last night), tea. DINNER Julienne soup, rolled beefsteak (*), young onions, sweet potatoes, farina pudding with wine sauce, black coffee. MAY — FOURTH WEEK 103 THURSDAY BREAKFAST Oranges, wheaten grits and cream, bacon and fried hominy, toast, tea, coffee. LUNCHEON Beef stew with onions (a left-over), sweet pota- toes, fried (a left-over), baked toast, canned peaches and gingersnaps, tea. DINNER Split pea soup, kidney pie, Brussels sprouts, stewed beets, chen'y turnovers, black coffee. FRIDAY BREAKFAST Oranges, force and cream, clam fritters, quick bis- cuit, toast, tea, coffee. LUNCHEON Shad roes, stewed potatoes, beet and lettuce salad (a left-over), crackers and cheese, cake and tea. DINNER Yesterday's soup, baked shad, mashed potatoes, fried celery, custard pie, black coffee. SATURDAY BREAKFAST Oranges, triscuit and cream, bacon, boiled eggs, hot rolls, toast, tea, coffee. 104 HELPING HAND COOK BOOK LUNCHEON Kidney pie warmed up, potato cakes (a left-over), rolls left from breakfast split, toasted and buttered, junket and cake, cocoa. DINNER Corn chowder (*), Brunswick stew of lamb, browned potatoes, radishes, floating island with straw- berries on the " islands," black coffee. JUNE — FIRST WEEK SUNDAY BREAKFAST Raspberries, dried rusk, eaten with the berries and cream, bacon and boiled eggs, toast, tea, coiFee. LUNCHEON Stuffed tomatoes filled with minced ham and baked, Saratoga chips, brown bread and butter cut thin, crackers and cheese, Hawaiian pineapple cut into dice, cake, tea. DINNER Green pea soup with croutons, stuffed and baked weakfish with Bearnaise sauce (*), mashed potatoes, cream beans, strawberry shortcake with whipped cream, black coffee. MONDAY BREAKFAST Oranges, wheatena and cream, bacon, French rolls, toast, tea, coffee. LUNCHEON Creamed fisK (a left-over), potato croquettes (a left-over), baked toast, caramel custard, cgcoa. 105, 106 HELPING HAND COOK BOOK DINNER . Pea and tomato soup (partly a left-over), veal stew with carrots and dumplings (*), cream beans warmed over, berry pie, black coffee. Potato Croquettes See recipe for these on INIonday of the First Week in May. Pea and Tomato Soup To yesterday's left-over of pea soup add the liquor drained from a can of tomatoes, putting with it a teaspoonful of white sugar and a little salt. After you have mixed the two soups, thicken them, using butter and flour rolled together in the proportion of a tablespoonful of each to a quart of the soup. TUESDAY BREAKFAST Oranges, farina and cream, cheese omelet, brown and white bread, toast, tea, coff^ee. LUNCHEON Yesterday's stew warmed over, stuffed potatoes, toasted cheese sandwiches, strawberries and cream, tea. DINNER Cream of lettuce soup, calf's liver en casserole, scalloped tomatoes (the left-over of the solid part JUNE — FIRST WEEK 107 of the can from yesterday's soup), spinach, poor man's pudding, black coffee. WEDNESDAY BREAKFAST Grape fruit, force and cream, codfish fritters (*), com bread, toast, tea, coffee. LUNCHEON Mince of veal (a left-over), French fried potatoes, toasted English muffins, stewed fruit and cake, tea. DINNER Okra soup, fricasseed chicken (*), boiled rice, breaded and fried carrots, berries and cream, black coffee. THURSDAY BREAKFAST Berries, cracked wheat and cream, bacon, drop cakes, toast, tea, coffee. LUNCHEON Baked omelet (*), baked potatoes, scones, syllabub (*) and cake, tea. DINNER Yesterday's soup, curried chicken (a left-over), rice croquettes (a left-over), baked bananas, corn- starch hasty pudding, black coffee. 108 HELPING HAND COOK BOOK Curried Chicken Fry an onion in a tablespoonful of butter, add to it a heaping teaspoonful of curry powder and pour upon this the gravy drained from yesterday's fricas- seed chicken ; when this is hot lay in it the chicken, which you have cut from the bones. Cook together for five minutes and serve. If you wish you may put a border of plain-boiled rice around the dish in addi- tion to serving rice croquettes with the dinner. FRIDAY BREAKFAST Berries, puffed rice and cream, shirred eggs, potato biscuit, toast, tea, coffee. LUNCHEON Clam fritters, potato biscuit (left-over from break- fast), Spanish salad (*), crackers and cream cheese, macaroons (*), tea. DINNER Fish bisque (*), halibut steaks, whipped potatoes, green pease, strawberry ice cream, cake, black coffee. SATURDAY BREAKFAST Oranges, oat flakes and cream, bacon, eggs, toast, tea, coffee. JUNE — SECOND WEEK 109 LUNCHEON Hashed fish and potato (a left-over), green pea souffle (a left-over), anchovy toast, crackers and cheese, iced lemonade and cake. DINNER Barley broth, boiled mutton with caper sauce, butter beans, sliced tomatoes with French dressing, orange tartlets, black coffee. SECOND WEEK SUNDAY BREAKFAST Currants with sugar, shredded wheat and cream, broiled chicken, corn drop cakes (*), toast, tea, coffee. LUNCHEON Jellied calf's tongue (*), Saratoga chips, peanut sandwiches, cucumber and lettuce salad, crackers and cheese, homemade cream puffs, iced tea. DINNER Onion soup, made from the stock in which the mutton was boiled, rib roast of beef, cauliflower, browned potatoes, horse-radish cream sauce, raspberry shortcake with whipped cream, black coffee. no HELPING HAND COOK BOOK MONDAY BREAKFAST Berries, liomlny and cream, bacon fried with green peppers, toast, tea, coffee. LUNCHEON Cream of cauliflower soup (made from remnants of yesterday's cauliflower), remainder of jellied calf's tongue served as a salad upon lettuce with a French dressing, baked Welsh rabbit (*), rice pudding, iced coff'ee. DINNER Yesterday's soup, cold beef with horse-radish sauce and pickles, green corn fritters, young beets with the tops on (*), canned peach pie, black coff^ee. TUESDAY BREAKFAST Bananas, force and cream, served together, ham omelet, toast, tea, coff^ee. LUNCHEON Minced mutton (a left-over), beet salad (a left- over), graham bread, toasted and buttered, crackers and cheese, hermits (*), tea. DINNER Potato soup, lamb chops, asparagus, green pease, berries and cake with cream, black coff'ee. JUNE — SECOND WEEK 111 WEDNESDAY BREAKFAST Oranges, mush and milk, bacon, soft-boiled eggs, fried bread, toast, tea, coifee. LUNCHEON Beef hash (a left-over), lettuce with French dress- ing, green pea fritters (a left-over), quick biscuit, hot crackers, cream cheese and marmalade, tea. DINNER Macaroni soup with Parmesan cheese, baked Ham- burg steak, mashed potatoes, young onions creamed, tipsy parson, black coffee. Green Pea Fritters To two cupfuls of green pease allow two eggs, a cup of milk and a cup of flour in which you have sifted a teaspoonful of baking powder and half a teaspoonful of salt. Put a tablespoonful of melted butter with the pease, mash them soft and beat them into the batter. Cook by the tablespoonful upon a soap stone griddle or drop a spoonful at a time into deep fat, made hot enough to cook the fritter in about a minute and a half. Drain in a colander before sending to table if they are cooked in the fat instead of upon the griddle. 112 HELPING HAND COOK BOOK THURSDAY BREAKFAST Berries, puffed rice and cream, bacon and fried mush (a left-over), toast, tea, coffee. LUNCHEON Sardines with lemon, endive salad with French dressing, stuffed potatoes, fruit, iced tea. DINNER Tomato and rice soup, veal cutlets, breaded, string beans, creamed potatoes, currant pie, black coffee. FRIDAY BREAKFAST Oranges, cornflakes and cream, hot shortcake and honey, bacon, toast, tea, coffee. LUNCHEON Panfish fried, potatoes au gratin (a left-over), shortcake from breakfast heated, bread-and-butter pudding, tea. DINNER Creamed green com chowder (*), baked shad with sauce tartare (*), riced potatoes browned, spinach, tapioca pudding, black coffee. Potatoes au Gratin Put the remainder of your creamed potatoes from last night into a shallow baking dish, scatter crumbs JUNE — THIRD WEEK IIS and grated cheese over the top, dot with bits of butter and brown in the oven. Or you may chop them into a hash, adding a Httle more milk if they seem too dry before you put them into the pan and give them the cheese and crumb and butter " trimmings." SATURDAY BREAKFAST Blueberries, wheaten grits and cream, bacon, dropped eggs, toast, tea, coffee. LUNCHEON Frizzled beef with cream sauce, baked potatoes, scones, romaine salad, crackers and cheese, cookies, iced tea. DINNER Little neck clams on half shell, beefsteak and onions, squash, eggplant, berries and cream, black coffee. THIRD WEEK SUNDAY BREAKFAST Raspberries and currants, hominy and cream, fried butterfish with lemon sauce, graham biscuit, toast, tea, coffee. LUNCHEON Imitation pate de f oie gras, French fried potatoes, biscuit left from breakfast, tomato and cucumber salad (*), crackers and cheese, junket, iced coffee. 114 HELPING HAND COOK BOOK DINNER Split pea soup, Brunswick stew of lamb, hominy pudding (a left-over), homemade ice cream, cake, black coffee. MONDAY BREAKFAST Strawberries, oatmeal and cream, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Yesterday's pate (a left-over), sliced tomatoes, rice with cheese sauce, hot crackers and jam, Edam cheese, tea. DINNER Yesterday's soup with the addition of dice of fried bread, Brunswick stew (a left-over which is better every time it is warmed up), baked sweet potatoes, young turnips, berries and cream, black coffee. TUESDAY BREAKFAST Stewed rhubarb, shredded wheat and cream, bacon and fried tomatoes, toast, tea, coffee. LUNCHEON Egg timbales with white sauce (*), sweet potatoes hashed and browned (a left-over), Boston brown bread, lettuce salad, crackers and cheese, marmalade, tea. JUNE — THIRD WEEK 115 DINNER Veal and sago soup, beefsteak a la jardiniere (*), mashed potatoes, fried young carrots, berries and cream, black coffee. WEDNESDAY BREAKFAST Berries, oatmeal and cream, broiled ham, radishes, toast, tea, coffee. LUNCHEON Tomato cream soup in cups, smoked salmon strips, toasted in the oven, quick biscuit, fruit salad, crackers and cheese, iced tea. DINNER Cream of potato soup (a left-over), beefsteak pud- ding (a left-over), lima beans, rice croquettes, blue- berry shortcake (*), black coffee. Cream of Potato Soup Fry a sliced onion in a tablespoonful of butter or good dripping; do not cook until it browns; add to it a tablespoonful of flour, stir until you have a white roux and pour upon it a quart of milk. When this is thickened and smooth, put in two cups of mashed po- tato, beating it in well so that there may be no lumps. Salt and pepper to taste. If the soup seems too thick, thin with a little hot milk. 116 HELPING HAND COOK BOOK Beefsteak Pudding Cut yesterday's left-over steak into cubes and put it over the fire with an onion and enough cold water to cover the meat and stew gently until this is tender. If you have a little stock it is even better. Quarter four lamb's kidneys, parboil them, take them from this water and put them with the stewing meat. Cook fifteen minutes longer, put in a cupful of French mushrooms you have cut in half, thicken with gravy, adding more seasoning if it is needed and put meat and gravy into a deep bakedish. Mix a very soft biscuit dough, making it just fluid enough to pour, turn this over the top of the meat, put the pan in a good oven, keeping a cover on and bake for half an hour. Uncover and brown ; send to table in the dish in which it was cooked. THURSDAY BREAKFAST Oranges, wheatlet and cream, finnan haddie, whole- wheat muffins, toast, tea, coffee. LUNCHEON Remains of the beefsteak pudding, warmed up in a smaller dish, lima bean salad (a left-over), baked potatoes, crackers and cheese, yesterday's shortcake, tea. DINNER Yesterday's soup, liver and bacon, green pease, mashed potatoes, baked custard, black coffee. JUNE — THIRD WEEK 117 FRIDAY BREAKFAST Chilled currants dipped in sugar, triscuit and cream, baked eggs, creamed toast, tea, coffee. LUNCHEON Minced veal on toast (a left-over from the veal used in making Tuesday's soup), fried tomatoes (*), scones, stewed fruit, tea. DINNER Cream of pea soup (a left-over), stuffed and baked bluefish, potato puff (a left-over), wax beans, straw- berry float (*), black coffee. Cream of Pea Soup Make as directed for cream of potato soup on Wednesday of this week, omitting the onion when cooking the butter and flour together and substi- tuting mashed green pease, heated and rubbed tlirough a vegetable press, for the mashed potato. SATURDAY BREAKFAST Oranges, mush and milk, bacon, quick biscuit, toast, tea, coffee. LUNCHEON Fish croquettes (a left-over), toasted biscuit from breakfast, salad of yesterday's wax beans with French 118 HELPING HAND COOK BOOK dressing, crackers and cheese, chocolate cake, iced tea. DINNER Clear soup with noodles, broiled Hamburg steak with garnish of fried bananas, young turnips, maca- roni baked with cheese, white custards (*), gold cake (*), black coffee. Fish Croquettes Cook together a tablespoonful, each, of butter and flour until they bubble, pour upon them one cup of milk — a half pint — and stir until you have a thick smooth sauce. Into this stir two cupfuls of flaked fish which you have freed from bones and bits of skin, salt and pepper to taste, add the juice of a small lemon and set the dish away until the contents are perfectly cold. Form into croquettes with the hands, roll in egg and then in cracker cnimbs and leave in a cold place for two hours. Fry in deep fat, drain on brown paper in a colander and serve garnished with lemon and parsley. FOURTH WEEK SUNDAY BREAKFAST Berries, rice jelly and cream, deviled kidneys (*), popovers, toast, tea, coffee. JUNE — FOURTH WEEK IIQ LUNCHEON Cold ham served with a garnish of pickled beets and cress, baked tomato toast, potato salad, crackers, Swiss cheese, cookies, tea. DINNER Asparagus soup, braised beef's tongue, green pease, Swiss chard, queen of puddings made with raspberries, black coffee. MONDAY BREAKFAST Raspberries, Pettijohn's breakfast food and cream, barbecued ham (left-over from Sunday), French rolls, toast, tea, coffee. LUNCHEON Cold tongue (a left-over), baked potatoes, cream cheese balls with lettuce salad, heated crackers, blanc- ' S mange, cookies, tea. DINNER Yesterday's soup, mutton chops with tomato sauce, green pea pancakes (a left-over), riced potatoes, raspberry cream pie (*), black coffee. TUESDAY BREAKFAST Sugared currants, maple flakes and cream, bacon, eggs, graham bread, toast, tea, coffee. 120 HELPING HAND COOK BOOK LUNCHEON Cheese fondu, hashed and creamed potatoes, souffle of Swiss chard (a left-over), rice pudding with straw- berry sauce, tea. DINNER Pea soup with croutons, broiled weakfish, string beans, young onions, currant tart, black coffee. WEDNESDAY BREAKFAST Currants and raspberries, wheaten grits and cream, bacon, toast, quick biscuit, tea, coffee. LUNCHEON Egg cups (*), scalloped onions (a left-over), string bean and lettuce salad (a left-over), hot gingerbread and cheese, cocoa. DINNER Yesterday's soup, chicken potpie, potato croquettes, stuffed tomatoes, raspberry roly-poly, black coffee. Scalloped Onions Turn the remainder of the onions, with the sauce, either white or brown, which accompanied them, into a shallow baking dish, sprinkle crumbs over the top, put bits of butter here and there and brown in llw oven. JUNE — FOURTH WEEK 121 THURSDAY BREAKFAST Berries, grapenuts and cream, bacon, boiled eggs, fried graham bread, toast, tea, coffee. LUNCHEON Chicken pie warmed up, rice croquettes, crackers and toasted cheese, loppered milk, cookies, tea. DINNER Cream of lettuce soup, calf's liver en casserole, spinach, new potatoes, cherry pie, black coffee. FRIDAY BREAKFAST Berries, cracked wheat and cream, fried perch, muffins, toast, tea, coffee. LUNCHEON Grilled sardines, stewed potatoes, tomato and let- tuce salad, crackers and cheese, lady fingers, iced tea. DINNER Cream of spinach soup (a left-over), baked blue- fish, mashed potatoes, stuffed cucumbers (*), hot berry shortcake, black coffee. SATURDAY BREAKFAST Berries, puffed rice and cream, bacon and fried green peppers, muffins, toast, tea, coffee. I'Ji lIKl.l'INCi ilAM) (CH)K JUK)K I.l'NCHROK ('rtHiiK'd fisli 1111(1 {jotatoes (a lef't-ovtr), iricd lo- inatocs (*), toasted cheese saiidwiclics, cake and straw- In rrj juin, iced milk, tea. DINNER Scotch broth (*), veal cutlets, string beans, green })eHsc, black-cap pudding with hard sauce, black coffee. JULY — FIRST WEEK SUNDAY BREAKFAST Stewed rhubarb with Sultana raisins, oatmeal jelly and cream, king fish broiled, corn-meal muffins, toast, tea, coffee. LUNCHEON Pickled lambs' tongues, shrimp and tomato salad, with mayonnaise (*), thin brown bread and butter, diced pineapple with whipped cream, cookies, iced tea. DINNER Green pea soup with croutons, fricasseed chicken, baked rice, string beans, berry shortcake with whipped cream, black coifee. 'MONDAY BREAKFAST Apricots, wheaten grits and cream, baked eggs, garnished with bacon, graham rolls, toast, tea, coffee. LUNCHEON Pastry shells, filled Avith minced and heated veal (left over from cutlets of Saturday night), baked J28 I'Ji 11I.J.1'J\(. HAM) ( OOK HOOK potatoes, string homs with Freiicli dressing (a left- over), crackers and cheese, ginger waters and tea. DlSSV.n Yestenhiy's soup, cliickiii pudding (lounded upon fricassee, see recipe), stewed new potatoes with cream sauce, stuffed tomatoes, currant pie, hlack coffee. TUESDAY BRKAKFAST Berries, maple flakes and cream, bacon and fried green peppers, brown bread, toast, tea, coffee. LUNCHEON Fricasseed eggs, potatoes a la Lyonnaise, sliced tomatoes, Knglish muffins (toasted), crackers, cheese, ginger ale and mint punch (*). DINNER Tomato cream soup, braised breast of veal stuffed, green pease, spinach, berries and cream, cake, black coffee. WEDNESDAY BREAKFAST Berries, shredded wheat and cream, deviled kidneys, bacon, toast, tea, coffee. LUNCHEON Cold veal, garnished with cress, green pea pancakes (a left-over), baked potatoes, caramel custiird, cocoa. JULY — FIRST WEEK 125 DINNER Spinach soup (a left-over), mutton stew with rice dumphngs (*), mashed turnips, string beans, raised blackberry pudding (*), black coffee. THURSDAY BREAKFAST Pineapple with sugar, farina and cream, omelette aux fines herbes, whole-wheat biscuit, toast, tea, coffee. LUNCHEON Yesterday's stew (a left-over), biscuit warmed from breakfast, farina croquettes (a left-over), Swiss frit- ters and lemon sauce, tea. DINNER Bean and turnip soup (a left-over), rolled beef- steak (*), young onions, beets, homemade ice cream, cake, black coffee. Farina Croquettes Let the farina from breakfast become entirely cold, first making sure that it is sufficiently salted. When cold and stiff form it into croquettes with the hands, roll these in flour or in egg and crumbs and let them stand for a full hour before frying them in deep fat. Bean and Turnip Soup If the beans are not very tender stew them until they are soft enough to put through a vegetable press. l'J(i HI.I.I'I\(. JIAM) COOK HOOK .Make n SOU]) 1)V tla- dircc-tion alreudy given I'or Cream of Potato souj), putting tlio pulped heans and turnip with the liot milk Instead of the niaslu-d jjotalr;. FRIDA y BREAKFAST CantAloupe, cornflakes /md cream, fried perch, quick biscuit, toast, tea, coffee. LUNCHEON Clam fritters, stuffed potatoes, lettuce salad, crackers (heated), Edam cheese, berries and cream, cake, iced tea. DINNER Cream of onion soup (a left-over), fried soft-shell crabs, wax beans, asparagus with French dressing, green apple tarts, black coffee. SATURDAY BREAKFAST Berries, puffed rice and cream, beefsteak and onion stew (a left-over), French rolls, toast, tea, coffee. LUNCHEON Lobster ti la Newburg, Saratoga potatoes, thin white bread and butter, lettuce and cress salad, jam pan- cakes, tea. JULY — SECOND WEEK 127 DINNER Julienne soup, calf's head (*), mashed squash, green pease, poor man's pudding, black coffee. SECOND WEEK SUNDAY BREAKFAST Berries, oatmeal and cream, broiled chicken, Sally Lunn, toast, tea, coffee. LUNCHEON Jellied bouillon in cups, calf's head warmed over, Saratoga chips, tomato salad, berries, iced tea. DINNER Mock turtle soup (stock in which calf's head was cooked), boiled mutton, caper sauce, mashed turnips, Parisian potatoes with parsley sauce, raspberry ice, cake, coffee. MONDAY BREAKFAST Grape fruit, hominy and cream, kippered herrings, rolls, toast, tea, coffee. LUNCHEON Fried calf's brains, cucumber salad, baked potatoes, gingerbread and marmalade, tea. I'JH lli.l.ri\(. II.W I) ( OOK I'.OOK DINNI.K (rcHlil of tlirilip soup ( ;i Icf t-()\ (T ), sliced l)f)ilt(l Hint ton wanni'd up iii capt r suucc (n Kft-ovtr ), hakid toiiuitous, stuffVd potatoes, sliced haiiaiias and cream, cake, black coffee. TUESDAY BREAKFAST Stewed rhubarb, brewis, bacon, boiled e^gs, wholc- wlicat bread, toast, tea, coffee. LUNCHEON Cold mutton (a left-over), currant or grape jelly served with the mutton, O'Brien potatoes (*), peanut sandwiches, bread and jam pudding (*), tea. DINNER Tomato soup, fresh beef's tongue breaded and baked, young onions, string beans, berries and cream, black coffee. WEDNESDA Y BREAKFAST Oranges, mush and milk, bacon and fried tomatoes, brown bread, toast, tea, coffee. LUNCHEON Fresh beef's tongue fried in batter, salad of string beans and endive with French dressing, crackers and cheese, coffee junket (*), tea. JULY — SECOND WEEK 129 DINNER Onion soup (a left-over), Hamburg steak mounded and breaded, then baked and served with canned cepes- boiled beets, spinach, green apple pudding, black coffee. Beef*s Tongue Fried in Batter Cut the beef's tongue into slices of medium thick- ness, lay them in a marinade of a tablespoonful of oil, two of vinegar, a half teaspoonful of salt and half as much pepper and leave them in this for an hour. Take the meat out, dip each slice in batter and fry it in shallow fat. Serve very hot and free from grease. THURSDAY BREAKFAST Berries, oatmeal and cream, kidneys stewed with wine, muffins, toast, tea, coffee. LUNCHEON Hash of minced Hamburg steak, cepes and pota- toes made soft with gravy (a left-over), beet salad (a left-over), crackers and cheese, remains of yes- terday's pudding, iced tea. DINNER Beef and barley soup, calf's liver larded and baked, stuffed eggplant, lima beans, berry dumplings with hard sauce, black coffee. l.SO 111,1. 1'l\(i HAM) (OOK HOOK FUIDA y BKKAKFAST Oruii^i's, wlu'iitciia and cream, Iricd {>allfi.^ll, corn bread, toast, tea, cotrcc. LUNCHEON ]\Iince of liver (a Jeft-over), scallop of eggplant (a left-over), salad of lima beans and lettuce, crackers, cheese, sweet biscuit, tea. DINNER Yesterday's soup with noodles, boiled codfish with egg sauce, mashed and browned potatoes, souffle of spinach (a left-over from Wednesday), floating is- land, black coffee. SATURDAY BREAKFAST Berries, triscuit and cream, plain omelet garnished with bacon, biscuit, toast, tea, coffee. LUNCHEON Barbecued ham, potato cakes (a left-over), cream cheese and lettuce sandwiches, ginger cookies, tea. DINNER Cream of lettuce, codfish pudding baked in a mold (see Salmon pudding baked in a niold), green pea fritters, stewed tomatoes, beiTj pie, black coffee. JULY — THIRD WEEK 181 THIRD WEEK SUNDAY BREAKFAST Lawton blackberries, puffed rice and cream, fried panfish, corn dodgers, toast, tea, coffee. LUNCHEON Jellied veal (*), Saratoga chips, sliced cucumbers and tomatoes with French dressing, cream cheese and hot crackers with fresh strawberry jam, iced tea. DINNER Green pea soup, roast chickens, Swiss chard, young beets cooked with the tops on, boiled rice, blueberry pie, black coffee. MONDAY BREAKFAST Pineapple sliced, wheaten grits and cream, bacon, eggs poached in milk, rolls, toast, tea, coffee. LUNCHEON Dried beef and eggs, baked cream toast, yesterday's beets chopped and served with lettuce as a salad, ber- ries and creaio, iced tea. DINNER Pea and tomato soup (a left-over), chicken pud- ding (a left-over), mashed potatoes, green peppers 1.S2 IlI,I.I'I\(i HANI) ( OOK IJOOK stufFi'd with lici- (a Itl't -oNcr ), ptaclns and cri'Htii, l)lac'k cofrLf. (irrni Pi']>pcrs Stuffed With Hue Cut the tops from gret-n peppers and rcinovc tlie seeds, taking care not to touch them with tlie fingers, as they are sometimes hot enough to bum a dehcate .skin. Parboil them for fi\e iniinitcs, (h'ain, wl{)c drv and fill with the boilrd rice left from yesterday. Put a teaspoonful of butter on top of each, after you have arranged the filled peppers in a dish, pour a little weak stock about them, bake them covered for fifteen minutesj and send to table in the dish in which they were cooked. TUESDAY BREAKFAST Oranges, cornflakes and cream, minced veal (the left-over jellied veal of Sunday chopped and heated in its own gravy and served on toast), fried bread, toast, tea, coffee. LUNCHEON Remnant of chicken pudding wanned up, garnished with hard-boiled eggs, sliced, Spanish rice (a left- over), baked potatoes, cookies and canned Hawaiian pineapple, tea. DINNER Potato soup (a left-over), beePs heart stuffed and breaded (*), young carrots, green pease, berries and cream, black coffee. JULY — THIRD WEEK 133 Spanish Rice To make this dish from the left-overs slice the peppers stuffed with rice, put the two vegetables to- gether, stir into them a cupful of stewed tomato, turn all into a baking dish, add a little stock or tomato liquor to prevent dryness, cover and bake twenty minutes, uncover and brown lightly. WEDNESDAY BREAKFAST Stewed rhubarb, farina and cream, bacon, quick muffins, toast, tea, coffee. LUNCHEON Fricasseed eggs, stuffed potatoes, toasted muffins left over from breakfast, hot berry shortcake, iced tea. DINNER Mulligatawney soup, boiled mutton, soubise sauce (*), green pease, mashed young turnips, custard pud- ding, black coffee. THURSDAY BREAKFAST Oranges, force and cream, bacon, boiled eggs, pea pancakes (a left-over), toast, tea, coffee. LUNCHEON Mince of beef's heart (a left-over), tomato toast, turnip souffle (a left-over), berries and cream, jum- bles (*), tea. liii- llKLTiNd HAM) ( OOK HOOK DINNER Yosti-rday's soup, mutton sliced and fried in batter (a left-over), spinach, lima beans, peach tarts, black coffee. FBI DA y BREAKKAST Harvest apple sauce, maple flakes and cream, fin- ?i;m liaddie, graham biscuit, toast, tea, coffee. LUNCHEON Cheese fondu, com-mcal muffins, Lyonnaise pota- toes, bean and lettuce salad (a left-over), stewed pears and gingcrsnaps, iced coffee. DINNER Spinach cream soup (a left-over), soft-shell crabs, French fried potatoes, string beans, raised blackberry pudding (*), black coffee. SATURDAY BREAKFAST Pears, oatmeal and cream, Beauregard eggs, French rolls, toast, tea, coffee. LUNCHEON ^linced mutton (a left-over), potatoes hashed and browned, peanut butter sandwiches, leaked apples with cream, iced tea. JULY — FOURTH WEEK 135 DINNER Mutton and barley soup, beefsteak and young onions, stuffed tomatoes, huckleberry shortcake (*), black coffee. FOURTH WEEK SUNDAY BREAKFAST Berries, molded oatmeal and cream, kippered her- ring, whole wheat muffins, toast, tea, coffee. LUNCHEON Bouillon, cold meat, egg salad, toasted muffins from breakfast, sago pudding, tea. DINNER Corn chowder, roast shoulder of lamb with mint sauce, green pease, summer squash, peach pie, black coffee. MONDAY BREAKFAST Oranges, jellied rice and cream, bacon, graham gems, toast, tea, coffee. LUNCHEON Grilled sardines, salad of lettuce and tomatoes, Saratoga chips, hot crackers and American cheese, gingersnaps, iced tea. 186 HELP1\(. IIWI) ( OOK iUXJK 1)IN.\i:h Sucrotush soup ( ycstcrdjiy's left-over ^reeii poosc added lo the corn chow dir), cold luiiih (a Icft-ovi-r) with curnint .jelly, limn heans, mashed potatoes, hcr- rics and cream, cookies, black coffee. TUESDAY. BREAKFAST Grape fruit, farina and cream, poached eggs on toast, brown bread, toast, tea, coffee. I>UXCHEOX Mince of kidneys, baked potatoes, toasted English muffins, radishes, crackers, cheese, sponge cake, iced tea. DINNER Tomato soup, Brunswick stew made of a fowl, rice croquettes, berry shortcake, black coffee. WEB'NESDAY BREAKFAST Peaches and pears, shredded wheat and cream, bacon and fried green tomatoes, toast, tea, coffee. LUNCHEON Yesterday's stew, chopped and heated, baked sweet potatoes, cold slaw, cheese, crackers, bread pudding, tea. JULY — FOURTH WEEK 137 DINNER Chicken gumbo (based upon giblets and scraps from stew), veal cutlets, green corn, spinach, fruit sur- prise, cake, black coffee. THURSDAY BREAKFAST Oranges, hominy and milk, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Veal and ham loaf (partly a left-over), stewed tomatoes, hominy muffins (a left-over), crackers and jam with cream cheese, tea. DINNER Spinach cream soup (a left-over), stuffed calves' hearts, string beans, young onions, peaches and cream, cake, black coffee. Veal and Ham Loaf To two cups of your left-over veal cutlet minced fine allow a cupful of cold boiled ham, also minced. Put with these three heaping tablespoonfuls of bread crumbs, a teaspoonful of catsup, salt and pepper to taste and a teaspoonful of lemon juice. Moisten with a little gravy or stock, — about half a cupful to the quantity mentioned,; — mix all well and press hard into a bowl or small straight-sided pan. Set this in a pan of boiling water, covering closely and let 138 HI.I.IMNd HAM) ( OOK I'.OOK it cook for nil liour and set lusidc to ^li cool with a weight on top of it to keep it in sluqx-. 'rurn (Hit upon u flat (lisli and slice. Hammij Muffins Make a batter of three cups of milk, two eggs whipped light, a tablespoonfid of melted butter, a tcaspoonful of salt and one of sugar, two cups of flour sifted with two teaspoon fuls of baking powder and when all are well mixed beat in a cupful of cold, boiled hominy. Grease and heat your muffin tins be- fore filling them. FRIDAY BREAKFAST Melons, oatmeal and cream, smelts, com muffins, toast, tea, coffee. LUNCHEON Omelet with fine herbs, salad of string beans and celery (partly a left-over), anchovy toast, crackers and cheese, junket, wafers, tea. DINNER Potato soup without meat, baked pickerel, stuffed eggplant, souffle of onions (a left-over), homemade ice cream, black coffee. JULY — FOURTH WEEK 139 SATURDAY BREAKFAST Blackberries, force and cream, baked eggs, fried mush, toast, tea, coffee. LUNCHEON Cold calves' hearts (a left-over), scalloped egg- plant (a left-over), baked tomato toast, cream cake, iced tea. DINNER Green pea soup, roast beef, potatoes browned with the beef, young turnips creamed, rhubarb pudding (*), black coffee. AUGUST— FIRST WEEK SUNDAY BREAKFAST Praclics, triscuit and cream, fried calf's brains, German puff's (*), toast, tea, coff'ee. LUNCHEON Cold roast beef sliced thin and garnished with sliced tomatoes, egg and lettuce salad, brown bread and butter, crackers and cheese, cake, lemonade. DINNER Gumbo soup, roast shoulder of veal, tomato sauce, green pease, vegetable marrow (*), frozen peaches, black coff'ee. MONDAY BREAKFAST Melons, cracked wheat and cream, bacon and poached eggs, brown bread toasted, tea, coff'ee. LUNCHEON iVIince of beef (a left-over), baked cream toast, lettuce and cream cheese salad, cookies and jam, iced tea. 3 4-0 AUGUST — FIRST WEEK 141 DINNER Yesterday's soup, cold veal sliced, green pea pan- cakes (a left-over), green com, watermelon, black coffee. TUESDAY BREAKFAST Pears, force and cream, bacon and fried tomatoes, graham muffins, toast, tea, coffee. LUNCHEON Creamed crab flakes (*), cheese toast, green corn pudding (a left-over), gingersnaps and ginger ale. DINNER Tomato cream soup, larded and baked calf's liver, string beans, spinach, peaches and cream, black coffee. Green Corn Pudding Grate from the cob enough com to make two cup- fuls, add to it two eggs, whipped light, a cupful of milk, a tablespoonful, each, of sugar and of melted butter, and a teaspoonful of salt. Turn the mixture into a greased pudding dish, sprinkle buttered crumbs over the top, bake covered for half an hour, uncover and brown. WEDNESDAY BREAKFAST Melons, farina and cream, broiled salmon, potato biscuit, toast, tea, coffee. 142 1 1 1. 1. 1' I \(. II.W I) ( OOK JiOOK LUNCH KON Cold liver sliced (h left-over), string bean and lettuce salad, with crackers and cheese, breakfast bis- cuit wanned over, pejicli shortcake (*), tea. DIXNKR Spinach soup (u left-over), veal scallop (a left- over), stuffed tomatoes, lima beans, blackberry dunip- lings with hard sauce, black coffee. THURSDAY BREAKFAST Berries, dried I'usk and cream, bacon and fried farina (a left-over), muffins, toast, tea, coffee. LUNCHEON Creamed salmon (a left-over), stewed potatoes, lettuce and lima bean salad (a left-over), crackers and cheese, fruit, iced coffee. DINNER Green pea soup, mutton cutlets, succotash, fried eggplant, peaches and pears, black coffee. FRIDAY BREAKFAST Melons, shredded wheat and cream, fried perch, quick biscuits, toast, tea, coffee. AUGUST — FIRST WEEK 143 LUNCHEON Creamed and scalloped clams in nappies (*), stuffed potatoes, cucumber salad, baked sweet apples, tea. DINNER Tomato and pea soup (partly a left-over), soft- shell crabs, whipped potatoes, young beets served with vinegar and butter, peach ice cream and cake, black coffee. SATURDAY BREAKFAST Melons, maple flakes and cream, bacon, boiled eggs, Sally Lunn, toast, tea, coffee. LUNCHEON Stuffed peppers with remains of mutton, potato cakes (a left-over), yesterday's beets with French dressing, warm cookies, iced coffee. DINNER Vegetable soup, fresh beef tongue breaded and braised, green com, young onions, sliced peaches and cream, black coffee. Stuffed Peppers With Mutton Cut the tops from peppers, remove the seeds, par- v^ boil them and fill them with the minced mutton. Ar- range in a pan, pour weak stock about them and bake for half an hour. Thicken the gravy and pour over the peppers in the dish. in iiii.ri \(. HAM) ( ooK iJooK SKCOM) WKJ'IK SUNDAY nUKAKFAST Melons, sugo jt'llv Hiid cream, bruiktl cliicken, iiiullin.s, toast, teu, coff'ci'. LLXCHEON' Jellied bouillon, cold beef's tongue garnished witli nasturtium flowers, egg salad, toasted muffins left over from breakfast, crackers and cheese, fresh fruit, tea. DINNER Lima bean soup with croutons, boiled mutton with caper sauce, green pease, corn on the cob, peaches and cream, cake, black coffee. MONDAY BREAKFAST Baked apples, force and cream, bacon and eggs, brown bread, toast, tea, coffee. LUNCHEON Sardines with lemon sauce, scalloped potatoes, baked tomato toast, cress salad, loppered milk, gingersnaps, tea. AUGUST — SECOND WEEK 145 DINNER Com chowder (a left-over), sliced mutton fried in batter (a left-over), green pea souffle (a left-over), Swiss chard, fruit dessert, black coffee. Sliced Mutton Fried in Batter Cut the mutton into neat slices, sprinkle with pep- per and salt and then lay for half an hour in a mixture of oil and vinegar, made in equal parts. A couple of tablespoonfuls of each will be an ample allowance for a good amount of the mutton. Make a batter as for fritters, dip each slice of mutton into this after it has soaked in the marinade of oil and vinegar for half an hour and fry in deep fat as you would any other fritters. Lay upon brown paper in a hot colander as you take the slices from the fat and transfer from this to a heated platter. TUESDAY BREAKFAST Melons, puffed rice and cream, creamed codfish, baked potatoes, toast, tea, coffee. LUNCHEON Mince of mutton (a left-over), cream cheese and lettuce sandwiches, hashed and creamed baked pota- toes (a left-over), raw tomatoes with whipped cream dressing, fruit, ginger ale. lU) llKLl'l.NCi llAMJ COOK liOOK. DINNKR Swiss clmrd soup (a left-over, made like spinach soup), beefsteak with onions, green corn, fried egg- pUint, ice crcuni, cake, Ijlack coffee. Mince of Mat tun ("hop the mutton, warm it in the left-over caper sauce and serve with a garnish of parsley or carrot toy)s. WEDXESDAY BREAKFAST Oranges, oatmeal and cream, bacon, broiled toma- toes, quick biscuit, toast, tea, coffee. LUNCHEON Stew of steak and onions (a left-over), gi'een com pancakes (a left-over), salad of lettuce and cucum- bers, baked pears, iced tea. DINNER Chard and tomato soup (a left-over), smothered liver (*), squash, baked tomatoes, watermelon, black coffee. Green Com Pancakes To two cupfuls of grated green corn add two beaten eggs, a cupful of milk, a tablespoonful of melted butter, salt and pepper to taste and two tablcspoonfuls of flour. Mix and fry like griddle cakes. AUGUST — SECOND WEEK 147 THURSDAY BREAKFAST Melons, triscult and cream, fricasseed eggs, pop- overs, toast, tea, coffee. LUNCHEON Mince of smothered liver (a left-over), Lyonnaise potatoes, toasted cheese sandwiches, peach shortcake, iced tea. DINNER Cream of com soup, breaded and baked veal cutlet, green pease, beets, fruit surprise, black coffee. FRIDAY BREAKFAST Peaches, boiled farina with cream, fish cutlets, gra- ham biscuit, toast, tea, coffee. LUNCHEON Cheese fondu, Saratoga chips, salad of beets, pease and lettuce (a left-over) with thin bread and butter, melons, tea punch (*). DINNER Cream of lettuce soup, Spanish mackerel, mashed potatoes, green pease, chilled diced pineapple, cake, black coffee. 118 ni;i.lM\(i HAM) (•(K)K HOOK iSATURDAY BREAKFAST Oranges, rice l)()ik'(l in milk witli crcaiii, hucoii and fried farina (a k-ft-ovcr), shortcake, toast, tea, coffee. LUNCHEON Omelet, anchovy toast, potato croquettes (a left- over), fish salad (a left-over), fried bread with lemon sauce, tea. DINNER Okra soup, corned beef with egg sauce, young tur- nips, succotash, cup custards, cake, black coffee. Fish Salad Cut the fish into neat pieces, removing the bones and bits of skin and arrange it on lettuce leaves. If you can divide it into pieces three or four inches square, so much the better; if not, cut it into dice. Have it very cold and serve with it either a French or a mayonnaise dressing. THIRD WEEK SUNDAY BREAKFAST Cantaloupes, cracked wheat and cream, fried scal- lops, popovers, toast, tea, coffee. AUGUST — THIRD WEEK 149 LUNCHEON Cold corned beef sliced thin, potato salad, peanut butter sandwiches, crackers and cheese, ice-cold fruit, ginger ale punch with mint (*). DINNER Mulligatawney soup, roast lamb with mint sauce, lima beans, green corn, peach ice cream, black coffee. MONDAY BREAKFAST Peaches, dried rusk and cream, bacon, boiled eggs, toast, rolls, tea, coffee. LUNCHEON Pickled lambs' tongues, stuffed potatoes, lettuce and lima bean salad (a left-over), cream cheese and crackers, hot and cold tea. DINNER Yesterday's soup, cold lamb warmed up with venison sauce (a left-over), onions, vegetable marrow, water- melon, black coffee. Lamb With Venison Sauce Melt two tablespoonfuls of currant or grape jelly in a frying pan with a tablespoonful of butter, sprinkle salt and pepper at discretion on rather thick slices of cold lamb, lay these in the sauce, turn them 1 .->() Ill,l.l'l.\(i HAM) ( OOK I{()()K over ill jt until flioy arc well coattd and hot tliroii^li ; add two tahkspoonfuls of sherry, boil up once and serve. TUESDAY BREAKFAST Melons, force and cream, creamed salt codfish, (luick biscuit, toast, tea, coffee. LUNCHEON Corned beef hash (a left-over), German fried pota- toes (left from breakfast), raw tomatoes with wliipped cream (*), fruit, ginger ale. DINNER Cream of onion soup (a left-over), broiled beef- steak, fried eggplant, boiled rice, blackberry pudding, black coffee. WEDNESDAY BREAKFAST Oranges, shredded wheat and cream, bacon, fried green peppers, graham biscuit, toast, tea, coffee. LUNCHEON Mince of beef (a left-over), green corn ])ancakes (a left-over), baked pears, cake, iced tea. DINNER Tomato cream soup, fricasseed chicken (done in fireless cooker), boiled rice, young turnips creamed, ice cream in cantaloupes, black coffee. AUGUST — THIRD WEEK 151 THURSDAY BREAKFAST Baked apples, hominy and cream, bacon, dropped eggs, rolls, toast, tea, coffee. LUNCHEON Anchovies on toast, French fried potatoes, toasted rolls, crackers, Swiss cheese, cookies, iced milk. DINNER Potato soup, scalloped chicken (a left-over), fried rice (a left-over), green pease, sliced peaches and cream, black coffee. Fried Rice While the rice is hot stir in a tablespoonful of white sauce for each cup of rice. This may be done the next day by heating the rice in a double boiler. Turn it into a dish with square sides ; put a plate on it with a heavy weight and let it become perfectly cold. Cut into squares when it is stiff, roll these in egg and cracker crumbs and fry in deep fat. FRIDAY BREAKFAST Melons, dried rusk and cream, baked eggs in chicken gravy from fricassee, muffins, toast, tea, coffee. ir,'^ lll.l.l'INC. II \\ I) ( OOK HOOK I.rNTHKON TomatoL's .sluU'ed with >liriiiip.s and .stivcd with inayoiniuisf (*), strips of huttcrcd toust, green pea paiK'ukcs (a left-over), crackers and cheese, cake, iced coffee. DIN'NKU Ve^ctal)le soup without meat (*), l)akcd hhiefisli, mashed potatoes, tomatoes scalloped in nappies, frozen custard, black coffee. Baked Eggs With Chicken Gravy Butter a shallow baking dish, break eggs into it, being careful not to mix the whites and 3'olks but to put the eggs in side by side. Sprinkle them with pepper and salt, pour in gently enough chicken gravy to cover them, set the dish in the oven and hake until the eggs are set. If you wish you may cook them in individual nappies. SATURDAY BREAKFAST Peaches, wheatlet and cream, bacon, biscuits and honey, toast, tea, coffee. LUNXHEOX Creamed fish (a left-over), potato croquettes (a left-over), cucumber salad, crackers and cheese, gin- gerbread, tea. AUGUST — FOURTH WEEK 153 DINNER Tomato soup, stuffed and baked breast of veal, lima beans, spinach, pears and cream, cake, black coffee. FOURTH WEEK SUNDAY BREAKFAST Melons, cornflakes and cream, clam fritters, whole wheat muffins, toast, tea, coffee. LUNCHEON Sliced cold veal (a left-over), tomato salad with mayonnaise, toasted muffins from breakfast, cup cus- tards and cake, ginger ale. DINNER Corn chowder, roast ducks, green pease, mashed potatoes, peach ice cream, sponge cake, black coffee. MONDAY BREAKFAST Pears, wheatlet and cream, bacon, Fl*ench rolls, toast, tea, coffee. LUNCHEON Mince of veal (a left-over), garnished with fried bread, yesterday's pease made into a salad with let- I.vl. III'.I.I'I \(. 11. \\ I) (OOK I5()()K tiicf, lu'iitid ciutkci-s, iTcuiii fliLLSL', iiiiiniialudf, iced Ua. I)INM:H Lima licaii soup, yesterday's ducks steamed, string beans, stuif'cd tomatoes (*), fruit dessert, l^lack coffee. TUESDAY BREAKFAST Melons, maple flakes and cream, bacon, boiled eggs, brown bread, toast, tea, coffee. LUNCHEON Stuffed green peppers (using minced remains of duck for filling), potatoes boiled whole with parsley and butter, crackers and cheese, cookies, jam, tea. DINNER Tomato soup, larded lamb's liver, green com, fried eggplant, watemielon, black coffee. WEDNESDAY BREAKFAST Melons, cracked wheat and cream, fried fish, potato biscuit, toast, tea, coffee. LUNCHEON Fricasseed eggs, stewed potatoes, tomato toast, bread and butter, blancmange, cake, iced tea. AUGUST — FOURTH WEEK 155 DINNER Barley soup, Brunswick stew, green com fritters (a left-over), browned potatoes, peach pie, black coffee. THURSDAY BREAKFAST Melons, triscuit and cream, bacon and fried pep- pers, popovers, toast, tea, coffee. LUNCHEON Yesterday's stew, stuffed potatoes, cucumber and tomato salad with French dressing, peaches and pears, iced tea. DINNER Vegetable soup, boiled mutton, hma beans, green corn, berry roly-poly with brandy sauce, iced coffee. FRIDAY BREAKFAST Melons, farina and cream, creamed codfish on toast, shortcake, toast, tea, coffee. LUNCHEON Curried eggs, baked potatoes, Spanish salad, fruit, crackers, cheese, tea. DINNER Com chowder, baked halibut, stuffed cucumbers, squash, fruit dessert, black coffee. 15(J lllJJ'INC. 11AM) ( (J(Jk HOOK S.iri'ND.i)' BUKAKKAST I'caclu's, force ami cream, hacoii and fried farina (a left-over), rolls, toast, tea, coffee. LUNCHEON Cold mutton (a left-over), F'rench fried potatoes, popovcrs with maple cream, iced tea. DINNER Scotch broth based upon liquor in which mutton was boiled, cannelon of mutton with tomato sauce (see Cannelon of Beef), green corn pudding, lima beans, peach tart, black coffee. SEPTEMBER — FIRST WEEK SUNDAY BREAKFAST Melons, puffed wheat and cream, halibut steaks, popovers, toast, tea, coffee. LUNCHEON Cold tongue, Saratoga chips, raw tomatoes filled with cold, boiled green pease, cassava crackers, Roque- fort cheese, cake, ginger ale. DINNER Cream of lettuce soup, roast shoulder of veal, string beans, baked eggplant (*), peaches, pears and grapes, black coffee. MONDAY BREAKFAST Baked harvest apples, oatmeal and cream, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Halibut timbales (a left-over), baked macaroni, bro\\Ti bread, cake and jam, tea. 157i }r,H m.ii'i \(i HAM) ( ook iu)()K DINM.If Julienne soup, curriid veal (ii li-ft-ovcr), boiled tice, ice-cold bananas, green corn, blackberries and cream, black coffee. Halibut Timhalcs Flake the left-over fish fine and put with it a half cupful of wliite sauce to two cups of the flaked fish, and one beaten egg. Season to taste, make all hot in a double boiler and then fill tinibale molds with the mixture, first buttering the molds well; pack the mixture in tightly. Set the molds in a pan of hot water and bake them covered for half an hour. Un- cover them, cook for five minutes more and turn the timbales out on a hot flat dish. Pour a sauce, — white sauce, plain or enriched with the addition of a little grated cheese, tomato sauce or anchovy sauce — over them. TUESDAY BREAKFAST Melons, cracked wheat and cream, omelet with a little chopped tongue (a left-over), graham muffins, toast, tea, coffee. LUNCHEON Kippered herring, baked tomatoes stuffed with green com (a left-over), baked potatoes, fruit, iced tea. SEPTEMBER — FIRST WEEK 159 DINNER Yesterday's soup, Irish stew with dumplings, suc- cotash, squash, peach shortcake, black coffee. Baked Tomatoes Stuffed With Green Corn Cut the top off tomatoes of uniform size, scoop out the contents, taking care not to break the skin of the tomatoes. Chop the left-over corn fine, season it to taste with salt and pepper and fill the tomatoes with it, putting a half teaspoonful of butter on the top of each tomato. Do not replace the top of the tomato itself. Cover the pan, bake the contents twenty minutes In a steady oven, uncover and bake ten minutes longer. If you wish you can pour a little stock around the tomatoes but this is not necessary. WEDNESDAY BREAKFAST Melons, maple flakes and cream, bacon and fried green peppers, toast, tea, coffee. LUNCHEON Yesterday's stew, scalloped potatoes, salad of suc- cotash on lettuce leaves, baked pears and cream, cookies, tea. DINNER Corn soup, cannelon of Hamburg steak with fried bananas (*), vegetable marrow, onions, fruit, black coffee. UJO ilKI.l'INCi HAM) C UUK BOOK 77/r/.'.S7>'./l' liHI.AKI AST Peuclics, oat flukes aiicl crcuiii, bacon, poached eggs, toast, tea, coflVc. LUNCHEON Cannclon of veal, sliced and heated In gravy (a left-over), onion soufHe (a left-over), fried potatoes, huckleberries and cream, tea. DINNER Vegetable marrow soup (a left-over), sheep's head breaded and baked (*), green corn, baked tomatoes, blackberry shortcake, black coffee. FRIDAY BREAKFAST Pears and grapes, cream of wheat and cream, clam fritters, rice nmffins, toast, tea, coffee. LUNCHEON Breaded sardines (*), potato croquettes, cucumber salad, hot gingerbread, cheese, tea. DINNER Corn soup (a left-over), baked bluefish, mashed potatoes, lima beans, watermelon, black coffee. SEPTEMBER — SECOND WEEK l6l Corn Soup Grate the cold corn from the cob, heat three cups of milk in a double boiler, thicken it with a table- spoonful, each, of butter and flour, add salt and white pepper to taste, turn in the heated corn, boil up once and serve. SATURDAY BREAKFAST Melons, force and cream, creamed fish (a left- over), quick biscuit, toast, tea, coffee. LUNCHEON Beauregard eggs, potato cakes (a left-over), let- tuce and cucumber salad, iced grapes, tea. DINNER Potato soup, corned beef, turnips, succotash, peach pie, black coffee. SECOND WEEK SUNDAY BREAKFAST Melons, grapenuts and cream, salmon steaks, Bos- ton brown bread, toast, tea, coffee. LUNCHEON Sliced com beef, with pickles and French mustard, fried bread, tomato salad, crackers and cheese, tea. 162 ni;i.i'i\(. ii.wi) ( ooK liooK DIN NIK Striii«r Ikhii soup, smotlii-rcd diickons, ^rwn pcusc, baked .squasli, hoineniudc ice creani, black cofrce. MONDAY BHKAKFAST Blackberries, shredded wheat and cream, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Corned beef hash (a left-over), baked potatoes, broiled tomatoes, crackers and cheese, cake, tea. DINNER Potato soup, chicken croquettes (a left-over), lima beans, beets, peaches, pears and grapes, black coffee. Chicken Croquettes Chop your left-over chicken fine. Make white sauce by cooking together a tablcspoonful, each, of butter and flour until they bubble, and adding a pint of milk. Stir this until you have a thick, smooth sauce, add your chicken and season it judiciously with celery and common salt, and white pepper. Set the mixture aside to become entii'ely cold, ^^^lcn it has reached this stage form it into small croquettes with the bands, roll these first in crumbs, then in the yolk of a raw egg mixed with a little cold water, then in crumlxs again and put in a cold place for two hours. By this time they should have chilled and stiffened SEPTEMBER — SECOND WEEK 16'.] so that they will keep their shape when you drop them into the boiling fat. Cook to a delicate brown, take out with a split spoon and drain on brown paper laid in a colander. Garnish with parsley. TUESDAY BREAKFAST Melons, farina and cream, scalloped salmon (a left- over), graham bread, toast, tea, coffee. LUNCHEON Cheese fondu, bean and beet salad, with lettuce (a left-over), crackers and cheese, stewed cherries, cake, tea. DINNER Cream of beet soup, mutton chops, green pease, young turnips, blackberry pie, black coffee. WEDNESDAY BREAKFAST Peaches, cornflakes and cream, bacon and fried farina (a left-over), muffins, toast, tea, coffee. LUNCHEON Anchovies on toast, baked potatoes, green com fritters, cake, ginger ale. DINNER Cream of turnip soup (a left-over), braised fresh beef's tongue, green pease, creamed onions, water- melon, black coffee. iCl. J1I,I.I'I.\(, HAM) COOK 1U)()K I'liriiSDAV BRKAKFAST Melons, whcjitk't and cream, omelet, S.illv Lunn, toast, tea, coff'eo. LUNCHEON Cold tongue (a left-over), green pea pancakes (a left-over), stuffed potatoes, peaches and pears, tea. DINNER Macaroni and tomato soup with grated cheese (made from the stock in which the tongue was boiled), veal cutlets, spinach, riced potatoes, peach ice cream, black coffee. FRIDAY BREAKFAST Cut-up peaches, force and cream, fried panfish, potato cakes, toast, tea, coffee. LUNCHEON Fricasseed eggs, toasted cream cheese sandwiches, potatoes hashed and browned, crackers, cookies, tea. DINNER Spinach soup (a left-over), boiled codfish with caper sauce, mashed potatoes, lima beans, iced ba- nanas and cream, sponge cake, black coffee. SEPTEMBER — THIRD WEEK l65 SATURDAY BREAKFAST Melons, triscuit and cream, bacon, poached eggs, toast, tea, coffee. LUNCHEON Fresh codfish balls (a left-over), cucumbers, bis- cuit, blancmange, tea. DINNER " Scrap " soup, beefsteak, onions, succotash, peach shortcake, black coflfee. THIRD WEEK SUNDAY BREAKFAST Melons, oatmeal and cream, Spanish mackerel, com muffins, toast, tea, coffee. LUNCHEON Fish salad with sardines (a left-over), baked po- tatoes, olive sandwiches (*), crackers and cream cheese, peaches and cream, iced coffee. DINNER Swiss chard soup (*), boiled fowls with egg sauce, Spanish rice, boiled beets, fruit surprise, cake, blacl; coffee. 166 HKM'INT; HAM) ( OOk HOOK Fish Sdlad With Sardines Cut your cold fish into noit scjuarcs about three by four inches, or if the shape of the fisli will not permit of this, fluke it fine and heap it on lettuce leaves. These should be laid under the squares of fish if these are used. On each pile or square of fisli lay a sardine. Make a mayonnaise dressing and into this shred a couple of sardines from which you have removed bones and skin. Pour over the salad in the plates upon which it is served. MONDAY BREAKFAST Grapes, maple flakes and cream, bacon, fried to- matoes, toast, tea, coflPee. LUNCHEON Shirred eggs with anchovy sauce (*), baked Welsh rabbit, chopped potatoes browned, junket, cookies, iced tea. DINNER Barley broth, scalloped chicken (a left-over), green com, squash, huckleberries and cream, black coffee. TUESDAY BREAKFAST Melons, cracked wheat and cream, bacon, boiled eggs, rolls, toast, tea, coffee. SEPTEMBER — THIRD WEEK l67 LUNCHEON Chicken mince (a left-over), garnished with hard- boiled eggs sliced, stewed potatoes, peanut butter sandwiches, huckleberry cake (*), tea. DINNER Chicken soup based upon broth in which Sunday's chicken was cooked, lamb chops, lima beans, riced potatoes, peach pie, black coffee. WEDNESDAY BREAKFAST Pears, wheatlet and cream, roe herrings, potato biscuit, toast, tea, coffee. LUNCHEON Dried beef frizzled with cream, succotash (made from yesterday's beans), hot biscuit, bread and jam pudding, tea. DINNER Tomato soup, mock duck (rolled veal cutlet), fried eggplant, beets, ice cream and cake, black coffee. THURSDAY BREAKFAST Oranges, puffed rice and cream, bacon, eggs, hominy muffins, toast, tea, coffee. i()8 iii:i,rj.N(. II. \\ I) ( ook liooK I.UNCHKON' Miiu-e of" veal on toast (a kft-ovcr), stufFid pota- toes, fried bread, beet and lettuce salad (a left-over), f'niit, tua. DIXNER Ijlnia bean soup, calf's liver en casserole, spinach, succotash, peaches, pears and grapes, black coffee. FRIDA Y BREAKFAST Oranges, oatmeal and cream, sea trout, quick biscuit, toast, tea, coffee. LUNCHEON Curried eggs (*), broiled tomatoes, creamed pota- toes, French pancakes, tea. DINNER " Long clam " chowder (*), breaded halibut steaks with lemon sauce, mashed potatoes, green com, raised blackberry pudding, baked (*), black coffee. SATURDAY BREAKFAST Melons, whcaten grits and cream, picked fish (a left-over), popovers, toast, tea, coffee. SEPTEMBER — FOURTH WEEK 16y LUNCHEON Cold liver sliced (a left-over), potato croquettes (a left-over), thin bread and butter, boiled rice with maple cream, tea. DINNER Vegetable soup, shoulder of lamb with mint sauce, green pease, vegetable marrow, plum tart and cream, black coffee. FOURTH WEEK SUNDAY BREAKFAST Oranges, oatmeal and cream, deviled kidneys, Sally Lunn, toast, tea, coffee. LUNCHEON Cheese omelet timbales (*), Saratoga chips, shrimp salad, crackers and cheese, layer cake, tea. DINNER Bro\vn gravy soup, roast chicken, eggplant, suc- cotash, cocoanut souffle (*), black coffee. MONDAY BREAKFAST Oranges, force and cream, bacon, boiled eggs, rolls, toast, tea, coffee. 170 llKLl'i.NU llAMJ COOK IJUOK LUNCHEON' Cold lamb left over from Satunluy ni^lit, Ijukctl CTcam toast, potatoes boiled in their jackets, cake, iiianiialade, cocoa. DINNER Yesterday's soup, witji croutons, chicken pudding (a left-over), Spanish rice, sweet potatoes, water- melon, black coffee. TUESDAY BREAKFAST Baked apples, mush and cream, bacon and dropped eggs, toast, tea, coffee. LUNCHEON Minced lamb (a left-over), sweet potatoes fried (a left-over), rice croquettes (a left-over from the Spanish rice), stewed prunes and cookies, tea. DINNER Chicken and oyster bisque ( founded on carcass and feet of chickens), mold of beef and macaroni (*), onions, stuffed tomatoes, baked peach pudding, black coffee. Chicken and Oyster Bisque To three cups of chicken stock, add a cupful of oyster liquor. Thicken with a tablespoonful of but- ter and one of flour rubbed together. Chop a dozen oysters fine, bring the soup to a boil, put in the SEPTEMBER — FOURTH WEEK 171 oysters and cook for three minutes. Have ready a half cup of fine crumbs, add these and a tablespoonful of butter, salt and pepper to taste, boil up once and serve. Pass crackers with it. WEDNESDAY BREAKFAST Oranges, puffed wheat and cream, bacon and fried mush (a left-over), toast, tea, coffee. LUNCHEON Beef loaf (a left-over), baked potatoes, salad of lettuce and celery with French dressing, peach short- cake, tea. DINNER Browned potato soup, mutton chops en casserole with mushrooms (*), vegetable marrow, creamed car- rots, Swiss fritters with lemon sauce, black coffee. THURSDAY BREAKFAST Sliced pineapple, hominy and milk, bacon and fried green peppers, whole-wheat biscuit, toast, tea, coffee. LUNCHEON Creamed salt mackerel, stewed potatoes, biscuit from breakfast, toasted, jam, tea. 17'-' lil.l.l'l.\(. 11AM) ( OOK liOOK DINN'KR JJliick \)vnu soup, culf'.s liver /ind bacon, sweet po- tatoes, spinach, Bavarian cream and cake, black coffee. FRIDAY BREAKFAST Oranges, force and cream, bacon and fried hominy, toast, tea, coffee. LUNCHEON Minced Hvcr and bacon (a left-over), baked pota- toes, broiled tomatoes, hot gingerbread, cheese, tea. DINNER Yesterday's soup, scalloped oysters, French fried potatoes, stuffed cucumbers, apple pudding, black coffee. SATURDAY BREAKFAST Pease, triscuit and cream, bacon, boiled eggs, graham gems, toast, tea, coffee. LUNCHEON Pork fried with cream gravy, baked sweet potatoes, left-over graham gems, canned apricots and cream, tea, DINNER Spinach soup (a left-over), corned beef, mashed turnips, celery knobs, coffee junket, cake, black coffee. OCTOBER — FIRST WEEK SUNDAY BREAKFAST Melons, wheatlet and cream, kippered herrings with tomato sauce, corn-meal muffins, toast, tea, coffee. LUNCHEON Cold corned beef, sliced thin and garnished with meat aspic (*) (the corned beef left over from Satur- day night), scalloped potatoes, toasted com muffins (left over from breakfast), crackers and Swiss cheese, fruit dessert, iced tea. DINNER Corn soup, fricasseed chickens, boiled rice, fried eggplant, ice cream with crushed peach sauce (*), black coffee. MONDAY BREAKFAST Baked apples, cornflakes and cream, Tom Thumb omelets (*), rolls, toast, tea, coffee. LUNCHEON Green peppers stuffed with chicken (a left-over), baked sweet potatoes, lettuce and tomato salad with French dressing, crackers and cheese, tea. 173 174 lli;i.l'I\(. HAM) ( OOK JJOOK Hci'f ^ravy soup, laiiil)"s Iimt and hac'oiu ^rcfri {•oin pudding, string bcniis, catitdoujxs, hiack cofft-'C. Green Peppers Stuffed \Vit}i Chicken Cut off the tops of tlic peppers, rtiiiove the seeds and parboil the peppers for ten minutes ; drain and (h-y thiin. ]\Iince the cliicken you liave cut from the hones, moisten it with the left-over gravy, use it as tilling for the peppers. Stand these in a pan, the open ends uppermost, pour weak stock about them, set tliem in the oven and bake for twenty minutes. If you choose you can arrange them in the dish in which they are to be baked and then serve them in this; if not, take them carefully from the pan, array them on a hot platter, thicken the gravy left in the pan and pour it around them. TUESDAY BREAKFAST Oranges, grapenuts and cream, bacon, boiled eggs, quick biscuit, toast, tea, coffee. LUNCHEON Mince of liver on toast (a left-over), biscuits from breakfast split and toasted, cress salad, crackers and cheese, fanner's rice pudding, tea. OCTOBER — FIRST WEEK 175 DINNER Yesterday's soup with vegetables added, corned beef hash made into croquettes and served with tomato sauce (a left-over), mashed turnips, lady cabbage (*), peaches and cream, cake, black coiFee. WEDNESDAY BREAKFAST Melons, oatmeal and cream, bacon, fried green peppers, popovers, toast, tea, coffee. LUNCHEON Baked eggs, fried sweet potatoes, cold slaw, crackers and cream cheese, jam, ginger ale and mint punch. DINNER Bean soup, veal stew with light dumplings (*), mashed potatoes, succotash, banana and pineapple ice cream (homemade) (*), black coffee. THURSDAY BREAKFAST Fruit, hominy and cream, bacon, eggs, graham gems, toast, tea, coffee. LUNCHEON Dried beef with cream gravy, baked potatoes, savory rice (a left-over), warm ginger cookies, cheese, tea. 176 liELl'l.NL. IIAMJ COOK BOOK DINNKK Ik'un iind tomato s(njj) ( ii Kf't-ovfr), iK't'Ts heart, stuffed and braised (*), ^neii corn, fried carrots, peaeli turnovers, black c-oll'ic. Savory like Heat tlie rice left over from yesterday in a dcmble boiler, pour over it gravy from the veal stew, sea- soning this well and thickening it a little, mix well, turn rice and gravy into a pudding dish and bake. FRIDAY BREAKFAST Melons, maple flakes and cream, fishballs, waffles, toast, tea, coffee. LUNCHEON Large tomatoes stuffed with sardines (*), French fried potatoes, com salad with celery and mayonnaise (partly a left-over), crackers and cheese, cake, tea. DINNER Cod chowder (*), beefsteak and onions, baked hominy pudding (a left-over), stuffed eggplant, cot- tage pudding, black coffee. SATURDAY BREAKFAST Pears, wheaten grits and cream, salt mackerel creamed, johnny cake, toast, tea, coffee. OCTOBER — SECOND WEEK 177 LUNCHEON Stew of steak and onions (a left-over), browned potatoes, rice muffins, crackers, cream cheese, goose- berry jam, tea. DINNER Tomato cream soup, roast shoulder of mutton, green corn, string beans, sliced peaches and cream, cake, black coffee. SECOND WEEK SUNDAY BREAKFAST Peaches and cream, clam fritters, corn-meal muffins, toast, tea, coffee. LUNCHEON Sliced cold mutton (a left-over), with currant jelly, steamed brown bread, salad of tomatoes stuffed with string beans and com (left-over from last night), junket, cake, tea. DINNER Vegetable soup, pot-roast of beef, creamed carrots, candied sweet potatoes, heart of watermelon, cake, black coffee. 178 HELPING HAM) t UUK IJOOK MOXDA y HI{i:.\KI- AST Bartlctt pears, iiiusli hikI milk, hacoii, I)oi|t(] c^^s, ^raliniii hrt-ad, toast, tt-a, cofi'ic. LUNCHKON Sliced mutton wanned in venison sauce (a left- over), baked potatoes, sliced tomatoes with Prench dressing, crackers and cheese, baked apples and cream, tea. DINNER Yesterday's soup, pot roast warmed over witli gravy containing seedless raisins and pine nuts, mashed po- tatoes, oyster plant, poor man's pudding, black coffee. TUESDAY BREAKFAST Grapes, puffed wheat and cream, roe herrings, po- tato cake, toast, tea, coffee. LUNCHEON Hashed beef (a left-over), fried mush (a left-over), lettuce and cream cheese salad, gingerbread, apple sauce, tea. DINNER Celery soup, veal stew with vegetables, squash, beets, peach pie, black coffee. OCTOBER — SECOND WEEK 179 WEDNESDAY BREAKFAST Baked apples and cream, force, bacon, fried green peppers, toast, tea, coffee. LUNCHEON Yesterday's stew seasoned with curry, boiled rice, beet and lettuce salad (a left-over), crackers, cheese and jam, tea. DINNER Cream of tomato soup, beefsteak with mushrooms, creamed onions, browned whole potatoes, apple snow, cookies, black coffee. THURSDAY BREAKFAST Grapes, cracked wheat and cream, bacon, boiled eggs, rice muffins, toast, tea, coffee. LUNCHEON Hash of remains of beefsteak and mushrooms garnished with browned potatoes left from yesterday's dinner sliced and saute, graham biscuit, bread-and- jam pudding, tea. DINNER Onion and tomato soup (a left-over), breaded lamb chops, green pease, mashed turnips, custard with meringue, cake, black coffee. 180 III',I.I'[\(; HAM) COOK HOOK FlilDA Y BREAKKAST Melons, coni-iiuiil mush and milk, clam fritters, iiuillins, toast, tea, cofl'ee. LUNCHEON Salt mackerel with tomato sauce, stewed potatoes, toasted muffins from hreakfast, tomato salad with halls of cream cheese and peppers (*), crackers, cookies, tea. DINNER Oyster bisque, cod steaks, mashed potatoes, pea souffle (a left-over), homemade ice cream, black coffee. SATURDAY BREAKFAST Peaches, shredded wheat and cream, bacon, dropped eggs, waffles, toast, tea, coffee. LUNCHEON Fricasseed eggs, stuffed potatoes, lettuce salad, crackers and cheese, hasty pudding and hard sauce, tea. DINNER Beef and macaroni soup with grated cheese, scallop of fish (a left-over), potato croquettes (a left-over), salsify fritters, apple dumphngs with liquid sauce, black coffee. OCTOBER — THIRD WEEK 181 THIRD WEEK SUNDAY BREAKFAST Grapes, oatmeal jelly and cream, deviled kidreys, potato cakes, toast, tea, coffee. LUNCHEON Barbecued ham, Parisian potato balls, saute (*), Boston brown bread with raisins, steamed, hot crackers and Swiss cheese, canned Hawaiian pineapple, tea. DINNER Julienne soup, mock duck, spinach, green peppers stuffed with rice, meringued peach pie, black coffee. MONDAY BREAKFAST Bartlett pears, puffed rice and cream, Spanish omelet, rolls, toast, tea, coffee. LUNCHEON Minced veal on toast (a left-over), broiled sweet potatoes, toasted crackers and cheese, bread and raisin pudding, tea. DINNER Yesterday's soup, lamb's liver en casserole, spinach souffle (a left-over), mashed potatoes, creamed onions, fruit dessert, black coffee. 182 lIlJ.I'INd I1A\ 1) ( OOK liOOK TUESDAY BRKAKI AST Baked apples and cri-ani, dried rusk, hard-boiled ♦•^/^s, sliced and fried in hutfer, brown liread, toast, tea, coffee. LUNCHEON Imitation pate de foie gras (made of yesterday's liver), potato croquettes (a left-over), lettuce salad, crackers, cheese, stewed pears, tea. DINNER Creamed onion soup (a left-over), Hamburg steaks baked in a loaf with tomato sauce, scalloped sweet potatoes, vegetable marrow, cream puffs (homemade) (*), black coffee. Imitation Pate de Foie Gras Chop your left-over liver so fine that you can work it to a smooth paste with melted butter and any left- over grav}'. Season it rather highly, pack it into a mold with a closely fitting top, set this in cold water and boil for an hour. Set it aside to become cold and turn it out on a dish or cut into slices. WEDNESDAY BREAKFAST Grapes, farina and cream, roe herring, com bread, toast, tea, coffee. OCTOBER — THIRD WEEK 183 LUNCHEON Savory omelet (*), toasted com bread (a left- over), baked potatoes, loppered milk, cookies, tea. DINNER Bean soup, veal cutlets, souffle of vegetable mar- row (a left-over), beets, suet dumplings with hard sauce, black coffee. THURSDAY BREAKFAST Bananas, cornflakes and cream, bacon and fried farina (a left-over), muffins, toast, tea, coff^ee. LUNCHEON Hamburg steaks warmed up with tomato sauce (a left-over), boiled potatoes with butter and parsley, beet salad, crackers, cheese, cornstarch blancmange, tea. DINNER Bean and tomato soup (a left-over), mutton chops, breaded and baked, string beans, green corn pudding, apple batter pudding (*), black coffee. FRIDAY BREAKFAST Baked apples, Indian meal mush and cream, fried panfish, whole-wheat gems, toast, tea, coffee. itii liELl'lNO HAM) ( OOK BOOK LUNCH KON Beuurogard oggs, fried mush (a left-over), string hc'iiii and lettuce salad (a li ft-ovcr), oatmeal crackers (toasted), clicese, stewed pears, cookies, tea. DINNER Tomato bisque (*), baked blucfish, scalloped pota- toes, fried eggplant, custard ])ud(ling, black coffee. SATURDAY BREAKFAST Melons, triscuit and cream, bacon, fried green to- matoes, quick biscuit, toast, tea, coffee. LUNCHEON Creamed blucfish (a left-over), tomato salad, baked cream toast, apple compote (baked apples filled with chopped nuts), sweet wafers, tea. DINNER Yesterday's soup, beef heart baked and stuffed, baked potatoes, cauliflower, Swiss toast with hard lemon sauce, black coffee. FOURTH WEEK SUNDAY BREAKFAST Sliced pineapple, grapenuts and cream, fishballs, graham muffins, toast, tea, coffee. OCTOBER — FOURTH WEEK 185 LUNCHEON Broth In cups, Philadelphia scrapple, tomato aspic on lettuce, toasted graham muffins left from break- fast, peach turnovers, tea. DINNER Black bean soup, stuffed breast of veal, spinach, scalloped tomatoes, apple-and-raisin pie, black coffee. MONDAY BREAKFAST Oranges, shredded wheat and cream, fried salt pork with cream gravy, toast, tea, coffee. LUNCHEON Cheese souffle (*), baked sweet potatoes, hot crackers and cheese, cake, cocoa. DINNER Bean and tomato soup (a left-over), scalloped veal (a left-over), souffle of spinach (a left-over), mashed potatoes, eggless rice pudding, black coffee. TUESDAY BREAKFAST Grapes, maple flakes and cream, bacon, boiled eggs, toast, tea, coffee. 186 111,1. l'I\(i Il.WI) ( OOK HOOK LUNCHEON Brcadrd and Ijakcd sjirdincs (*), baked Welsli ral)- bit, stewed potatoes, j)L'aiuit butter sandwiches, junket, cookies, tea. DINNER Clear soup with poached eggs, Irish stew, whole, browned potatoes, squash, tapioca pudding, black cofFee. WEDNESDAY BREAKFAST Oranges, rice boiled in milk, with cream, fish cakes, graliam gems, toast, tea, coffee. LUNCHEON Yesterday's stew, fried sweet potatoes, graham gems steamed, waffles and maple synip, tea. DINNER Vermicelli soup, beefsteak braised with vegetables (*), onions, kohl-rabi, cracker and date pudding (*), black cofFee. THURSDAY BREAKFAST Melons, oatmeal and cream, liver and bacon, rice cakes (a left-over), toast, tea, cofFee. LUNCHEON Steak and macaroni stew (a left-over), onion souffle (a left-over), baked cream toast, a fruit dessert, tea. OCTOBER — FOURTH WEEK 187 DINNER Split pea soup, stewed chicken, Spanish rice, creamed potatoes, squash pie, black coffee. FRIDAY BREAKFAST Oranges, Petti John's breakfast food and cream, fried perch, muffins, toast, tea, coffee. LUNCHEON Baked omelet, potato cakes (a left-over), fried carrots, hasty pudding, hard sauce, tea. DINNER Cream of celery soup, scalloped oysters, Swiss chard, stuffed peppers, apple tart, black coffee. SATURDAY BREAKFAST Baked apples and cream, wheaten grits, bacon, boiled eggs, popovers, tea, coffee. LUNCHEON Chicken pie (a left-over), scalloped potatoes, crackers and cheese, canned peaches, lady fingers, tea. DINNER Beef and macaroni soup with grated cheese, roast mutton, green pease, creamed turnips, chestnut pud- ding and whipped cream (*), black coffee. NOVEMBER — Fl 1{ ST W K K K SUNDA Y BREAKFAST Malaga grapes, nuish and cream, picked codfish creamed, popovcrs, toast, tea, coffee. LUNCHEON Jellied tongue, English muffins toasted and but- tered, tomato and shrimp salad, sago custard and cake, tea. DINNER Mock turtle soup, calf's head a la vinaigrette (*), succotash, sweet potatoes browned, Irish potato pud- •ding (*), black coffee. MONDAY BREAKFAST Oranges, rice boiled in milk, eaten with cream, bacon, eggs, French rolls heated, toast, tea, coffee. LUNCHEON Sliced calf's tongue, fried in batter (a left-over), baked potatoes, tomato and lettuce salad (a left- over), crackers, cheese, cream puffs, tea. 188 NOVEMBER — FIRST WEEK 189 DINNER Yesterday's soup, breaded calf's head (a left-over), rice croquettes, scalloped sweet potatoes (a left-over), fruit dessert, black coffee. Sliced Calfs Tongue Fried in Batter Slice the boiled tongue of the calf, lay the slices in a marinade of a tablespoonful of oil, two table- spoonfuls of vinegar and a little salt and pepper and leave them in this for an hour. Dip the slices into a good frying batter and drop them in hot fat. Cook to a light brown, drain and serve on a hot dish. Tomato and Lettuce Salad When making the tomato shells for the shrimp salad of the day before, the part taken from the tomatoes should have been put away on the ice. Ar- range these remnants neatly on lettuce and serve with a French dressing. Breaded Calfs Head Cut the pieces of calf's head not served on Sunday with a vinaigrette sauce, sprinkle them with salt and pepper, dip them first in raw egg, then in fine crumbs and fry them in shallow butter or dripping. Garnish with parsley after they are laid in order on a hot platter. luu iij:li'1nu hand look book TUESDAY BREAKFAST Gr.ipcs, oatmeal and cream, bacon and fried musli (a left-over from Sunday), toast, tea, coffee. LUNCHEON Calf's brains breaded and fried (a jtft-over), baked Welsh rarebit, bread and jam pudding, tea. DINNER Cream of tomato soup, braised rolled beefsteak (*), stewed onions, stuffed sweet potatoes, Indian meal pud- ding (*), black coffee. Calfs Brains Breaded and Fried When the brains came with the calf's head they should have been thrown into boiling water, parboiled and then laid in cold water and blanched. Cut them then into small pieces, dip them in raw egg and in bread crumbs and fry in shallow fat. Garnish with sHced lemon and parsley. WEDNESDAY BREAKFAST Baked apples and cream, shredded wheat biscuit, deviled kidneys, brown bread, toast, tea, coffee. LUNCHEON Clam fritters, baked potatoes, grape fruit salad, crackers, cheese, marguerites (*), tea. NOVEMBER — FIRST WEEK 191 DINNER Clam broth made from the hquor drained from clams used for fritters, beefsteak pudding (a left- over), souffle of onions (a left-over), mashed potatoes, prune pudding with whipped cream (*), black coffee. Beefsteak Pudding Cut the remains of the steak into neat cubes, put over them just enough cold water to cover them, add an onion and let the meat simmer until it is very tender. Cut two veal kidneys into dice and parboil them. Drain the liquor from the meat, thicken and season it well, putting with it a tablespoonful of but- ter rolled in browned flour, kitchen bouquet, salt and pepper. Arrange the hot beef and kidneys in a pud- ding dish, turn the gravy upon them and pour over all a thin batter made like a biscuit dough, to which an egg has been added. Make it soft enough to pour easily; bake to a good brown and serve in the dish in which it was cooked. THURSDAY BREAKFAST Grapes, puffed rice and cream, broiled roe her- rings, johnny cake, toast, tea, coffee. LUNCHEON Yesterday's pie warmed over, stewed potatoes, johnny cake toasted (a left-over), warm gingerbread, American cheese, iced milk. 192 HELPlNCi HAM) ( ()()K HOOK i)iN.\i;k Okr.'i und tomato soup, ln'cadcd niiittoii chops ar- raii^fd uljout a inouiid ot iiiasliid potatoes, bcets, oyster plant, puiii|)kiii j»it.'. FRIDAY BREAKFAST Oranges, oatmeal jelly and cream, fried butterfisli, grahaui biscuit, toast, tea, cotf'ee. LUNCHEON Scalloped oysters, sardine sandwiches, beet and let- tuce salad (a left-over), Swiss toast, tea. DINNER Cream of potato soup, boiled cod with oyster sauce, broiled tomatoes, potato puff (a left-over), jelly pan- cakes, black coffee. SATURDAY BREAKFAST Oranges, cracked wheat and cream, bacon, fried peppers, muffins, toast, tea, coffee. LUNCHEON Chipped beef creamed, fried potatoes, tomato and celery salad, crackers, Swiss cheese, tea. NOVEMBER — SECOND WEEK 193 DINNER Green pea soup, creamed codfish browned (a left- over), boiled and glazed potatoes, spinach, cottage pudding, black coffee. SECOND WEEK SUNDAY BREAKFAST Grapefruit, hominy and cream, deviled kidneys. Southern batter bread, toast, tea, coffee. LUNCHEON Beef loaf, Boston brown bread heated, baked beans, macedoine salad (*), crackers and cheese, chocolate custards, sponge cake, tea. DINNER Vegetable soup, roast ducks, apple sauce, green pease, boiled rice, orange and cocoanut ambrosia ( * ) , cake, black coffee. MONDAY BREAKFAST Oranges, grapenuts and cream, bacon and fried hominy (a left-over), toast, tea, coffee. Wi IlELi'lNU HAM) COOK BOOK LLNClIi:()N Beef loaf (a left-over), .slieed unci garnished with Sjirutogu chips, thin bread and i>utter, lettiiee and cream cheese salad, toasted crackers spread with pea- nut hiiltir, gingerbread, American cheese, cocoa. DINNER Yesterday's soup, steamed ducks (a left-over), soufHe of green pease (a left-over), mashed potatoes, apple pie and cheese, black coffee. Steamed Ducks Put yesterday's ducks into a colander over hot water, if you have not a regular steamer, cover them closcl^s keep the water under them boiling steadily until the birds are heated through. This will prob- ably require not less than an hour. Take them from the colander, lay them in a dripping pan, boil the re- mains of the gravy about them and leave them in the oven for fifteen minutes, until the surface of tiie ducks has crisped. Transfer to a hot dish. TUESDAY BREAKFAST Oranges, cornflakes and cream, eggs au gratin (*), French rolls, steamed, toast, tea, coffee. LUNCHEON Salnu' of duck (a left-over), baked sweet potatoes, cream toast, rusk and marmalade, tea. NOVEMBER — SECOND WEEK 195 DINNER Cream of potato soup (from yesterday's mashed potatoes), veal cutlets, cauliflower, eggplant, tapioica pudding, black coffee. Salmi of Duck Slice or cut into neat pieces the remains of the cold duck, heat the gravy, or if you have not enough of this, make some from the broken bones, putting them over the fire with onion, bayleaf and enough cold water to cover them and stewing until the liquid is reduced to half the original quantity. Season with kitchen bouquet, add a tablespoonful of currant or grape jelly, lay the meat In this and let it become hot through. WEDNESDAY BREAKFAST Oranges, cracked wheat and cream, salt mackerel with cream sauce, quick biscuits, toast, tea, coffee. LUNCHEON Mince of veal on toast (a left-over), chopped and browned sweet potatoes (a left-over), graham bread, tomato salad, crackers and cheese, peach turnovers, tea. DINNER Cauliflower soup (a left-over), lamb's liver en cas- serole, spinach, string beans, floating island, black coffee. 196 IIi:i.I'I\(i HAM) COOK HOOK Til I US DAY liUKAKi AST Oranges, pull'id ricu and cream, sweet poppers stuffed, ilaked iiiaekcrel (left-over), vovw hnad, toast, tea, coffee. LUNCHEON Mince of liver on fried bread (a left-over), baked potatoes, lettuce salad, hot crackers, cheese, cake, cocoa. DINNER Tomato soup without meat, beefsteak and onions, mashed potatoes, parsnip fritters, Swiss toast (*), black coffee. FRIDAY BREAKFAST Oranges, oatmeal porridge and cream, fishballs, toast, tea, coffee. LUNCHEON Omelet with tomato sauce (left-over from last night's soup), anchovy toast, fried potatoes, hasty cornstarch pudding, tea. DINNER Oyster bisque, baked bluefish, green pease, potato puff (a left-over), suet dumplings and hard sauce, black coffee. NOVEMBER — SECOND WEEK 197 SATURDAY BREAKFAST Oranges, shredded wheat biscuit and cream, broiled bacon, boiled eggs, toast, tea, coffee. LUNCHEON Scalloped fish (a left-over), potato croquettes (a left-over), tea biscuit, cake, jam, tea. DINNER Cream of corn soup, curried lamb chops, boiled rice, ice-cold bananas eaten with the curry, green pea fritters (a left-over), squash pie, black coffee. Scalloped Fish Flake the cold bluefish, removing bits of skin and bone, make a cupful of white sauce, mix with the fish, turn it into a buttered bakedish, season to taste with salt and pepper, strew crumbs and bits of butter over the top, bake covered fifteen minutes, uncover and brown. If you prefer you may cook this in individual nappies. Pass lemon with it. Potato Croquettes Soften the cold mashed potato with a little milk and melted butter, season to taste with salt and pep- per. The potato should be as soft as it can be han- dled, and the mixture is improved by the addition of a beaten egg. Make the potato into croquettes with the hands,, roll them in flour and set them aside for a couple of hours before frying them in deep fat. \()H IIKI.I'I \(i HANI) ( OOK 1U)()K THIRD AVEEK SUXDAY BREAKFAST Grape fruit, whcatcn grits and cream, fried scal- lops, potato biscuit, tea, coffee. LUN'CHKON Eggs with ham, done in the chafing dish (*), break- fast biscuits warmed over, peanut sandwiches, potato salad, crackers and cheese, cookies, tea. DINNER A^eal and okra soup, stuffed shoulder of lamb, green peas (canned), ladies' cabbage, potato pie (*), black coffee. MONDAY BREAKFAST Baked apples, dried rusk with cream, picked-up codfish, toast, tea, coffee. LUNCHEON Clam broth in cups, frizzled beef with cream gravy, baked sweet potatoes, bread pudding, tea. DINNER Yesterday's soup, cold lamb with mint sauce, pea fritters (a left-over), riced potatoes, Bavarian cream, black coffee. NOVEMBER — THIRD WEEK 199 TUESDAY BREAKFAST Oranges, maple flakes and cream, bacon, baked toast, whole-wheat bread, tea, coiFee. LUNCHEON Sweet peppers stuffed with left-over minced lamb, potato cakes (a left-over), toasted whole-wheat bread, warm gingerbread, cheese, cocoa. DINNER Scotch broth, beef's heart, breaded and baked, stewed salsify, spinach, tapioca and apple pudding, black cofFee. WEDNESDAY BREAKFAST Grapes, triscuit and cream, butterfish, corn-meal muflins, toast, tea, coffee. LUNCHEON Cold beef's heart (a left-over), salsify warmed over from last night, tomato toast, remains of last night's pudding, with cream, tea. DINNER Yesterday's broth, Brunswick stew made with lamb, spinach souffle (a left-over), string beans, white cus- tards, cake, black coffee. 200 iij:li'ing hand cook hook THURSDAY BREAKFAST Oraii^os, pufTcd wlicit and croam, ininro of beef's heart on toast, graham biscuit, toast, tea, coffee. LUNCHEON Baked Welsh rabl)it, Frcndi fried potatoes, string bean salad (a left-over), crackers and cheese, boiled hot chestnuts, tea. DINNER Russian soup, with poached eggs on top (*), boiled fowl, Spanish rice (*), fried celery, brown bctty, black coffee. FRIDAY BREAKFAST Sliced pineapple, mush and cream, clam fritters, Sally Lunn (*), toast, tea, coffee. LUNCHEON Spanish eggs, toasted Sally Lunn (a left-over), baked potatoes, crackers and cream cheese with marmalade, tea. DINNER Tomato bisque, codfish steaks, mashed potatoes, canned succotash, fruit, nuts, raisins, black coffee. NOVEMBER — FOURTH WEEK 201 SAl'URDAY BREAKFAST Oranges, oatmeal and cream, bacon and fried mush, whole-wheat biscuit, toast, tea, coffee. LUNCHEON Cold fowl (a left-over), fried sweet potatoes, rice croquettes, toasted crackers, junket, tea. DINNER Chicken broth (based on liquor in which fowl was boiled), codfish pudding (a left-over), potato balls (a left-over), stewed tomatoes, cottage pudding, black coffee. FOURTH WEEK SUNDAY BREAKFAST Grape fruit, oatmeal jelly and cream, broiled chicken, com bread, toast, tea, coffee. LUNCHEON Baked beans with tomato sauce, cold ham sliced very thin, Boston brown bread heated, lettuce salad with French dressing, canned peaches, sponge cake, tea. DINNER Cream of celery soup, larded calf's liver baked whole with mushrooms, stewed Spanish chestnuts with 20'J llKl.l'INd II.WI) (OOK iJOOK hrown gravv (*), spinacli, iiiasli((l pot^titocs, })iiiiipkiii pie, black cofFcc. MONDAY BREAKFAST Oranges, whcatcna and cream, bacon and apples, toast, tea, coffee. LUNCHEON Creamed cbicken (a left-over), potato puff (a left- over), baked sweet potatoes, sliced bananas and cream, cake, tea. DINNER Spinach soup (a left-over), veal cutlets, breaded (*), scalloped tomatoes, string beans, baked custard, black coffee. Creamed Chicken Cut up any remnants of the broiled cbicken left from Sunday's breakfast and if there are a few scraps of fowl left from that boiled on Thursday, they may also be utilized. If necessary, eke out tlic dish \nth a couple of eggs boiled hard and chopped coarsely. Make a sauce from the gravy or soup stock, or sliould these have been used, have a well-seasoned white sauce, heat the meat in this and ser\o on toast or fried bread. NOVEMBER — FOURTH WEEK 203 TUESDAY BREAKFAST Baked apples and puffed rice with cream, scrambled eggs, bacon, toast, tea, coffee. LUNCHEON Cold larded liver sliced (a left-over), English muf- fins, split, toasted and buttered, lettuce and string bean salad with mayonnaise, crackers, cheese, ginger- snaps, tea. DINNER Clam bisque, veal scallop (a left-over), stuffed and baked tomatoes, cauliflower, baked apple dumplings with hard sauce, black coffee. WEDNESDAY BREAKFAST Oranges, wheaten grits and cream, bacon and fried green peppers, quick biscuit, tea, coffee. LUNCHEON Cheese fondu, potato salad, graham bread and cream cheese sandwiches, queen's toast with hard sauce (*), chocolate with whipped cream. DINNER Cauliflower soup (a left-over), roast lamb, Swiss chard, browned sweet potatoes, farina pudding with chocolate sauce (*), black coffee. iJ04 lll.I.rJNCi ll.WI) ( OOK 1U)()K THURSDAY HREAKFAST Grapes, hominy and creum, Ijacoii, iri«(l oggs, toust, tea, coffee. LUxN'CHEON Cold roast lanilj (a left-over), macaroni and clieesc, cress salad, hot gingerbread, tea. DINNER (THANKSGIVING DAY) Oyster cocktails (*), roast turkey stuffed with chestnuts, mashed potatoes, creamed onions, Brussels sprouts, cranberry sauce, celery, pumpkin pie, nuts, raisins, black coffee. FRIDAY BREAKFAST Grape fruit, kornlet and cream, fried oysters, graham gems, toast, tea, coffee. LUNCHEON Salt mackerel, boiled and creamed, stewed potatoes, graham gems heated, bread and raisin pudding, tea. DINNER Cream of potato soup (a left-over), stuffed and baked fish, hominy pudding (a left-over), scalloped onions (a left-over), date pudding with whipped cream, black coffee. NOVEMBER — FOURTH WEEK 205 SATURDAY BREAKFAST Oranges, oatmeal and cream, bacon, baked eggs, toast, tea, coffee. LUNCHEON Spanish omelet, baked potatoes, lettuce with cream cheese, bananas and cream, cake, cocoa. DINNER Fish chowder (made of left-over fish), cold roast turkey, creamed turnips, boiled sweet potatoes, pump- kin pie, black coffee. DECEMBER- FIRST WEEK SUNDA Y BREAKFAST Grape fruit, rice boiled in milk, with cream, iried smelts, Scotch scones (*), toast, tea, coffee. LUNCHEON Clam broth, cold fresh beePs tongue baked and glazed, scalloped sweet potatoes (a left-over), toasted scones from breakfast, romaine salad, crackers, cheese, apple tarts, black coffee. DINNER Vegetable soup, based upon liquor in wiiich tongue was boiled, roast beef, canned green pease, stewed celery, tipsy parson, black coffee. MONDAY BREAKFAST Oranges, wheatlet and cream, bacon, French rolls, toast, tea, coffee. LUNCHEON Creamed celery soup in cups, based upon yester- day's stewed celery, sliced beef's tongue warmed up 206 DECEMBER — FIRST WEEK 207 ill tomato sauce, baked potatoes, gingerbread and cheese, tea. DINNER Tomato and pea soup (made from left-overs), cold roast beef, spinach, Italian spaghetti baked with cheese, fig pudding, black coffee. TUESDAY BREAKFAST Grapes, cornflakes and cream, bacon and fried to- matoes, toast, tea, coffee. LUNCHEON Baked eggs with an underlayer of minced tongue, spaghetti warmed over, baked Welsh rabbit, cookies, jam, tea. DINNER Spinach soup (a left-over), liver and bacon, cauli- flower, hominy pudding, canned peach shortcake, black coffee. WEDNESDAY BREAKFAST Baked apples, shredded wheat and cream, fried scallops, graham biscuit, toast, tea, coffee. LUNCHEON Philadelphia scrapple, stewed potatoes, warmed- over biscuits, cold slaw with hot dressing (*), crackers and cheese, cream puffs, tea. iiu8 iii:i.rj.\(. ii.wi) COOK hook DINM.Il Cauliflower souj) (ii klt-ovcr), rabbit ta cusstrok- (*), fried e^^plaiit, crtuiiu'd onions, oraiige jell}", sponge cake, black eoffce. THURSDAY BREAKFAST Oranges, grapenuts and cream, sausage and griddle cakes, maple syrup, toast, tea, coffee. LUNXHEON ]\Ilncc of liver and bacon on toast (a left-over), stuffed potatoes, onion souffle (a left-over), crackers and cream cheese, with gooseberry jam, cocoa. DINNER MuUigatawney soup, curry of rabbit (a left-over), buttered rice (*), stewed salsify, coffee junket, layer cake, black coffee. FRIDAY BREAKFAST Oranges, oatmeal porridge and cream, omelet, bacon, toast, tea, coffee. LUNCHEON Sardines breaded and baked, potatoes boiled with parsley and butter sauce, hot biscuit, crackers and cheese, rice pudding, tea. DECEMBER — SECOND WEEK 209 DINNER Lobster bisque, baked halibut, mashed potatoes, canned green pease, pumpkin pie, black coffee. SATURDAY BREAKFAST Hawaiian sliced pineapple, force and cream, bacon and eggs, toast, tea, coffee. LUNCHEON Creamed halibut (a left-over), potato puff (a left- over), quick muffins, canned peaches and cream, cookies, tea. DINNER Pea and potato soup (a left-over), beefsteak, French fried potatoes, canned lima beans, caramel custards, black coffee. SECOND WEEK SUNDAY BREAKFAST Grape fruit, arrowroot jelly and cream, fried chicken with cream gravy, popovers, toast, tea, coffee. LUNCHEON Deviled eggs with white sauce (*), lettuce salad, graham bread and anchovy paste sandwiches, hot bis- cuit, cake, cocoa. t>n) iii:i.i'i.\(; HANI) cook mook i)|.\m:r Potato soup, sluflVd hn ,ist of" veal, stewed toma- toes, fried carrots, punijjkiii pie, black coU'ee. MONDAY BUKAKFAST Oranges, oatmeal and cream, salt mackerel with cream sauce, stewed potatoes, toast, tea, coffee. LUNCHEON Stewed kidneys, tomato toast (a left-over), Sara- toga chips, brown bread, blancmange, cake, tea. DINNER Clear soup with noodles, veal scallop, canned string beans, mashed potatoes, boiled custards, cake, black coffee. TUESDAY BREAKFAST Baked apples, cracked wheat and cream, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Panned oysters, hot scones, lettuce salad with French dressing, nuts and raisins, cocoa. DINNER Black bean soup, cannelon of beef, scalloped sweet potatoes, creamed turnips, apple snow, cake, black coffee. DECEMBER — SECOND WEEK 211 WEDNESDAY BREAKFAST Oranges, puffed rice and cream, baked eggs gai'- nished with bacon, toast, tea, coffee. LUNCHEON Sausage, baked potatoes, waffles, maple syrup and honey, crackers, cheese, tea. DINNER Yesterday's soup, breaded and baked calves' hearts, baked macaroni, stewed salsify, sweet potato pudding, black coffee. THURSDAY BREAKFAST Stewed pears, grapenuts and cream, bacon, rice muffins, toast, tea, coffee. LUNCHEON Cold calf's heart, anchovy toast, stuffed potatoes, warm gingerbread and cheese, cocoa, DINNER Canned green pea puree, mutton stew with dump- lings, hominy croquettes, stuffed green peppers, canned peaches, sponge cake, black coffee. i.'lii lll.l.I'lNCi HAM) ( (K)K IK)()K FRIDAY BREAKFAST Bananas, musli and milk, smoked salmon broiKd, tliopped potatoes browned, toast, tea, cotf'ee. LUXCHi;0\ Spanish omelet, stewed potatoes, I'ruit salad witli crackers and cheese, cookies, jam, tea. DINNER Clam chowder, liver and bacon, potatoes fried whole, creamed cabbage, rice pudding, black coffee. SATURDAY BREAKFAST Bananas, maple flakes and cream, bacon and fried apples, corn-meal griddle cakes, toast, tea, coffee. LUNCHEON Mince of liver and bacon (a left-over), cabbage salad (a left-over), boiled potatoes in their jackets, Swiss fritters with hard sauce, tea. DINNER Cream of celery soup, fried calf's brains, baked squash, rice with cheese sauce, sliced oranges, jum- bles, black coffee. DECEMBER — THIRD WEEK 215 THIRD WEEK SUNDAY BREAKFAST Grapes, hominy and cream, barbecued rabbit (*), southern batter bread (*), toast, tea, coffee. LUNCHEON Boiled and sliced calf's tongue, baked potatoes, shrimp salad, crackers, cheese, crullers, cocoa. DINNER Clear soup, roast turkey, cranberry sauce, sweet potato puff, boiled rice, apple pie, black coffee. MONDAY BREAKFAST Baked apples, shredded wheat and cream, bacon, boiled eggs, French rolls, toast, tea, coffee. LUNCHEON Giblet pates (a left-over), baked rice (a left-over), toasted cheese on graham crackers, marmalade, ginger- snaps, cocoa. DINNER Yesterday's soup with croutons, steamed turlcey (a left-over), mashed potatoes, cranberry sauce, creamed turnips, bread pudding, black coffee. •Jli III'.I.I'INC IIWI) ( OOK I'.OOK Giblit I'atcs Willi this (lisli in iniiid set aside u Utile of" your j)aslry when making aj)|)le ])ie lor Sunday's dinner and from it fashion the pate shells. Stew your j^il)- Icts until tender, take from the iicjuor in which they were boiled and cut them into small pieces, thicken and season the gravy, put the gihiets hack into it and let it ^et very hot. Heat your pate shells and fill them with the giblets just before they go to the table. Baked Bice Soften the cold-boiled rice with milk, add a beaten egg, salt to taste, turn into a buttered pudding dish and bake until lightly browned. TUESDAY BREAKFAST Oranges, oatmeal and cream, fried pork with cream gravy, graham muffins, toast, tea, coffee. LUNCHEON Turkey scallop (a left-over), potato cakes (a left- over), tomato toast, canned raspberries and cookies, tea. DINNER "Turkey rack" soup (a left-over), Hamburg steak with brown gravy, hominy croquettes (a left- over), stewed salsify, French tapioca custard, black coffee. DECEMBER — THIRD WEEK 215 WEDNESDAY BREAKFAST Oranges, Indian meal mush and cream, bacon, quick biscuit, toast, tea, coffee. LUNCHEON Head-cheese, sliced and fried, baked sweet pota- toes, cream cheese salad, nuts and raisins, tea. DINNER Vegetable soup, boiled mutton, stewed turnips, creamed carrots, apple dumplings, black coffee. THURSDAY. BREAKFAST Oranges, wheatena and cream, bacon and fried mush (a left-over), toast, tea, coffee. LUNCHEON Scrambled eggs and tomatoes, corn muffins, lettuce salad, blancmange, cake, tea. DINNER Scotch broth (based upon liquor in which mutton was boiled), sliced mutton warmed up in caper sauce and served with a border of green peas, scalloped potatoes, salsify fritters, baked custard, black coffee. 2H) IIKLIMN(i HAM) ( OOK HOOK FRIDAY BREAKFAST Oranges, cracked oats and cream, pickerl-up cod- fish, fried potatoes, toast, tea, coffee. LUNX'HEON Creamed scallops, griddle cakes, honey and maple syrup, crackers, cheese, tea. DINNER Cream of celery soup, oyster scallop, potatoes au gratin, lettuce salad with Swiss cheese and crackers, rice and raisin pudding, black coffee. SATURDAY BREAKFAST Oranges, cornflakes and cream, bacon, corn bread, toast, tea, coffee. LUNCHEON Barbecued ham, stewed potatoes, baked bread and cheese, apple shortcake (*), cocoa. DINNER Scotch broth (a left-over), beef's heart, boiled rice, stewed tomatoes, banana fritters (*), black coffee. DECEMBER — FOURTH WEEK 217 FOURTH WEEK SUNDAY BREAKFAST Grape fruit, oatmeal jelly and cream, deviled kid- neys, popovers, toast, tea, coffee. LUNCHEON Baked pork and beans, fried scrapple, milk toast, crackers, cheese, cookies, jam, tea. DINNER Cream of carrot soup, fricasseed chickens, Spanish rice, Brussels sprouts, mince pie, black coffee. MONDAY BREAKFAST Oranges, rice boiled in milk with cream, bacon, boiled eggs, toast, tea, coffee. LUNCHEON Yesterday's pork and beans warmed over, scalloped Brussels sprouts, sliced cold ham, crackers and cheese, doughnuts, jam, tea. DINNER Oyster bisque, creamed chicken (a left-over), scal- loped rice (a left-over), sweet potatoes, plum pud- ding, black coffee. L'lH llll.l'I \(. II \\ I) ( OOK I'.OOK TUESDAY BRKAKl AST Stewed nppli-s, inapk- flakes and creaiii, hacoii, fried e^gs, rolls, toast, tea, coffee. LrN'CHKON Finnan liatldie, potato fritters, scalloped sweet po- tatoes (a left-over), apple sauce and cream, cake, tea. DINNER Chicken souj) (based on licjuor in wliicli the chicken was fricasseed, with tlie addition of a can of cliicken soup, if needed), smothered lamb's liver, spinach, mashed turnips, chestnut pudding, black coffee. WEDNESDAY BREAKFAST Oranges, cracked wheat and cream, sausage and griddle cakes, toast, tea, coffee. LUNCHEON Yesterday's soup in cups, cheese fondu, quick graham biscuit, turnip souffle (a left-over), cookies, tea. DINNER Cream of spinach soup (a left-over), mutton chops en casserole, canned green pease, mashed potatoes, prune and nut jelly (*), cake, black coflPee. DECEMBER — FOURTH WEEK 219 THURSDAY BREAKFAST Sliced pineapple, triscuit and cream, bacon, waffles, toast, tea, coffee. LUNCHEON Mince of liver with tomato sauce (a left-over), stuffed potatoes, egg and lettuce salad, crackers and cheese, macaroons, tea. DINNER Julienne soup, broiled pork chops with apple sauce, browned sweet potatoes, creamed onions, rice pudding, black coffee. FRIDAY BREAKFAST Oranges, wheatlet and cream, fishballs, corn muffins, toast, tea, coffee. LUNCHEON Clam pates, hot potato salad, green pepper toast, cream cheese, jam, wafers, tea. DINNER Cream of carrot soup, baked and breaded halibut, French fried potatoes, hominy fritters, Indian meal pudding with raisins, baked and served with hot cream sweetened with grated maple sugar, black coffee. •2'JO Ill.I.I'INC HAM) ( OOK liOOK SATriiDAV 15KI, \KI AST (Jnipcs, oatineul and cnuiii, panfi.^h, w li()le-\slK'nt iiuiffiiis (*), toast, tea, coffee. LUNCHEON' Creamed fish (a left-over), stewed potatoes, toasted whole-wheat muffins, baked apples stuff'ed with choppi-d nuts, tea. DINNER Vegetal)le soup (partly a left-over), veal cutlets with tomato sauce, lima beans (canned), boiled rice with cheese sauce, homemade cliarlotte russe (*), black coffee. MENUS FOR OCCASIONS A CHRISTMAS DINNER Clear or Mock Turtle Soup Roast Turkey, garnished with Sausages Scalloped Oysters Boiled Rice, Sweet Potatoes, Southern Style, Spinach Celery Olives Cranberry Jelly Mince Pie American Cheese Nuts Raisins Black Coffee 'A LENTEN LUNCHEON Creole Com Chowder Eggs au Gratin Thin Brown Bread and Butter Salmon Croquettes O'Brien Potatoes French Pease Lettuce Salad, French Dressing Cream Cheese, Crackers, Olives, Salted Nuts White Custards, Syllabub or Fruit Surprise Fancy Cakes Black Coffee 22S 2'Z\. Hl,l.l'l\(. HAM) (OOK IU)()K. A SUNDAY NIGHT SUIM'KH l"'ruif Cocktails Spanish f^frs Toast Galantine Saratoga Potatoes Sally Luim Lettuce with ("nam Ciieese Balls Sal tines Tapioca Cream Macaroons Jumbles Fniit Cocktails Peel, seed and cut up two oranges into small pieces, rejecting all the white inner skin, treat one grape fruit In the same way, add two bananas peeled and diced, two tablespoonfuls of chopped or shredded pineapple, sugar to taste, two tablespoonfuls of sherry, Maraschino cherries for garnishing. Prepare the fruit a couple of hours before it is needed, put all together except the Maraschino cherries and pack in ice and salt. You do not need to turn the freezer, but only to frappe the mixture, ^^^len it is time to serve turn it into small glasses, such as come for the purpose, chilling these first, lay a Maraschino cherry or two on the top of each portion and serve the glass upon a fancy dolley on a small or medium sized plate. MENUS FOR OCCASIONS 225 AN EVENING RECEPTION Creamed Oysters Rolled Bread and Butter Chicken Salad Jellied Tongue Sandwiches Ice Cream Small Cakes Coffee Salted Nuts Bonbons AN AFTERNOON TEA Sandwiches Scotch Scones, Buttered Anchovy Toast Orange Cake Macaroons Jumbles Fancy Cakes Bonbons Marrons Salted Nuts Tea with Cream or with Lemon Coffee or Chocolate Anchovy Toast Trim the crust from bread cut about a third of an inch thick, toast it lightly, butter it and spread while hot with anchovy paste. Cut the slices thus treated into narrow strips, about two inches wide, and keep them hot until served. The scones should be brought In a few at a time and kept hot in the kitchen until needed. An afternoon tea is an elastic function and may be made more elaborate by the addition of bouillon or salads or oysters, or simplified by the subtraction of one or more of the solids or sweets and the service of only one beverage. Or a punch may be substituted for a hot drink. 2'2f) III I I'l \( . II \\ 1) (OOK I5()()K A \()()\ RH]:.\Ki\\s'r TV sT'Ann.K ('aiilaloupi'S, stTvcd \(rv coltl Hroilcd Cliicki II I'olulcxs uu (irutin I'opovers Fruit Salnd Crackers Cream Cliccso Coffee, served in large or in small civps A LAWN PARTY Jellied Chicken Olive Sandwiclies Buttered Biscuit Tomato and Cucumber Salad with Frencli Dressing IVIarguerites Tec Cream Cake Iced Coffee Tea Punch Jellied Chicken Put a medium sized fowl over the fire in two quarts of cold water and simmer gently until the meat slips from the bones of the chicken. When it begins to grow tender put in an onion, a bay leaf, a stalk of celery or a half teaspoonful of celery salt and a bunch of parsley. Leave the chicken in the stock until per- fectly cold, — over night is none too long. Remove tlio chicken, skim and strain the stock and after you liavo cut tlie meat from the bones, put the latter back over the fire with the stock and boil down to a pint of liquor. Add such seasoning as is required, including salt and white pepper and a little onion juice, if this MENUS FOR OCCASIONS 227 Is needed. Have a quarter cup of gelatine soaked and put with the chicken stock. When the gelatine is dissolved, take the stock from the fire and set aside to cool. Grease a plain or melon-shaped mold and when the stock begins to jelly, put a little of it in the bottom of the mold. Arrange in this sliced hard-boiled ogg, stoned olives and the chicken, cut into neat pieces and pour in more jelly. Repeat the layer of solids and then the jelly. If you wish you may use pistachio nuts or blanched almonds or walnuts with the meat. When the mold is filled set in a very cold place for several hours until the contents are firm enough to turn out without losing shape. Garnish with lettuce. A WOMEN'S: LUNCHEON Oyster Cocktails Brown Bread and Butter Bouillon Creamed Crab-flakes Hot Rolls Broiled French Chops Spinach Souffle Parisian Potatoes, Sautes Apple and Nut Salad Salted Nuts Camambert Cheese Wafers Olives Pineapple Ice Cream Small Cakes Black Coffee Bonbons i>i.'« IIl,l.l'I.\(i HAM) COOK BOOK (OI.I.ATION I'Oli AN Al"'l'i:i{\(M)\ \Vi:i)I)IN(; {'lam Hrotli or Hoiiilloii iii ('iij).s Mushroom Patt-s I^ohstcr or Salmon Salad with Mayonnaisp JJuttered Finger Rolls Sandwiches of various kinds Olives Salted \uts Marrons Glaces Bonbons Puncii Coffee Chocolate If preferred, oyster pates may he substituted for the mushroom pates and chicken or turkey or duck salad or boned turkey for the lobster or salmon salad. A CHAFING DISH SUPPER Panned Oysters on Toast Bread and Butter Fried Bread and Cheese (cooked in cliafing dish) Tomato Aspic on Lettuce Caramel Custard Cake Coffee MENUS FOR OCCASIONS 229 A FORMAL DINNER Little Neck Clams Crackers Horseradish Tabasco Consomme Dinner Rolls Baked Bluefish or Weakfish, Bearnaise Sauce Scalloped or Parisian Potatoes Sliced Cucumbers Fresh Mushrooms Broiled, on Toast Crown of Lamb Rice Croquettes French String Beans Romaine Salad, French Dressing Roquefort Cheese Wafers Olives Salted Almonds and Pecans Ice Cream Small Cakes Bonbons Black Coffee AN AFTER-THEATER SUPPER Soup in Cups Grilled Sardines Toasted Crackers Egg Salad Toasted Cream Cheese Sandwiches Chocolate There is a word to be said about this after-theater supper. It may be planned for in advance and then '::u) 111,1 I'l \(. II A\ I) ( ooK liooK all sorts of (Iniiifics arc availahlc IJul il' a pnrt v coiiics ill late and Imii^ry, tlu-y must make the liest of uliat llitv find iii I lie pantry. 'V\\v can of souj) that iK-arly cvcrv' liousLkt({>c'r has in store in case of lU'cd may be opened or tlie teaspoonful of l)eef extract may be stirred into liot water and your souj) is ready. The electric toaster or tlic gas stove will prepare tbe crackers and the sandwiches and the eggs for the salad may be boiled in the bottom of the chafing dish. The sardines may be grilled in the blazer. Many arc the dishes of cheese and eggs which may figure at an after-theater supper if one will but give a little attention to quick savory cooker}'. The art is well woi'th acquiring. RECIPES SOUPS FISH SOUPS Oyster Bisque Add to the liquor drained from a quart of oysters enough cold water to make a quart of fluid. Chop the oysters fine, add them to the hquid and cook gently for twenty minutes. Cook together in another vessel two tablespoonfuls of butter and two of flour, and when these bubble and blend pour upon them a quart of milk, stir until the mixture is smooth and thick, like cream. Mix this with the cooked oysters and liquid, add to them a half cup of cracker crumbs, which have been soaked in hot milk for ten minutes, — a cupful of milk will be sufficient, — and season to taste with salt and pepper. Beat the yolks of two eggs light, pour upon them a cupful of the hot soup, return this and the eggs to the rest of the soup, cook for two minutes and serve at once. Lobster Bisque Mince fine two cups of lobster meat, either fresh or canned by a good house, and simmer it for half an hour in a quart of boiling water. Add to this one cup of cracker crumbs, and when it again reaches a boil, season to taste with salt and cayenne pepper, 233 iiJl. 111:1. l'l.\(i HAM) ( IK)K BOOK. y)ut. In four tal)le.spoonfuI.s of hutter and simiiuT half an hour lon^ir in u (iouhlc boiler. Heat a (juart of milk in another vcs.sel aiui just as yon ;ire readv to ser\'e tlic hiscjue add the milk to the loh.ster and turn at once into the tureen. Pass sliced lemon with tliis. Fhh Bisque This may be made of halibut or any other firm white fish which is not plagued with too many i)ones. It is excellent of salmon, either fresh or canned. To a quart of any good stock, fish, meat or vege- table, add two cups of the cooked fi.sh, freed from bones and skin and flaked up with a fork. Let this cook for half an hour. Put in pepper and salt to taste, a tablespoonful of chopped parsley and butter the size of an ogg. In another vessel heat a cup of milk, thicken it with a tablespoonful, each, of butter and flour, stir in a tablespoonful of cracker ciTimbs, boil up once, mix with the fish and serve. Cod Chowder Fry half a pound of chopped salt pork in a soup- kettle with one large onion, sliced. In this fat lay two pounds of fresh cod cut into inch-dice, four pota- toes, peeled, parboiled and sliced, pour over them a quart of boiling water and cook half an hour. Heat two cupfuls of milk separately, break into it six Boston crackers which you have split and spread with two tablespoonfuls of butter, and when they arc soft lay them over the bottom of a deep dish, season them with pepper and salt, season the chowder to taste with RECIPES 235 salt and pepper and pour upon the soaked crackers and milk. " Long Clam " Chowder Chop fine a quarter of a pound of salt pork and fry it crisp in the bottom of a kettle ; take it out and fry a small sliced onion in the fat. Put in six potatoes, sliced thin, the contents of a can of tomatoes, six whole allspice and six whole cloves, tied up in a bit of cheesecloth, a quart of cold water and a pinch of cayenne pepper. Cook for three hours. At the end of the time add a quart of " long clams " which have been chopped small, four pilot biscuit tliat have been soaked in milk, and cook half an hour longer; take out the bag with the spices, add salt if it Is needed, — the pork usually salts the chowder suffi- ciently, — and serve very hot. SOUPS WITHOUT MEAT Corn Chowder Peel and slice two onions and fry them brown in two tablespoonfuls of butter in a deep saucepan. Put in the kernels cut from a dozen ears of corn, or the contents of a can of corn, drained free of liquid, six parboiled peeled and sliced potatoes and four pilot biscuit broken in small pieces. Season with a tablespoonful of chopped parsley and pepper and salt to taste, pour over all a quart of boiling water and let them cook together gently for three-quarters of an hour. Cook together a tablespoonful, each, of 2S6 [IKI.I'INC HAM) (OOK IU)()K butter and flour in a Miiall .saucipau, jxnir upon tlitiii a cupful of nu'lk, stir until thick and smooth, add to tliL' corn and turn all at once into a tureen. Cobhaf/r ( 'hoxcdcr Make like the preceding, except that the cabbage should have been boiled in two waters, then chopj)ed before being turned into the saucepan with the pilot biscuit, and the potatoes may be omitted, if desired. In their place put a cupful of stewed tomatoes. Creole Corn Chowder Brown three sliced onions in a tablespoonful of butter, put with it four peeled tomatoes, four sweet green peppers, both tomatoes and peppers chopped, and the com cut from ears of green com. Put over them enough cold water to cover them, season to taste with salt and black pepper and a tablespoonful of sugar and simmer for an hour. Sen-e very hot. Tomato Bisque Cook a can of tomatoes over the fire until soft, with a sliced onion. If ripe tomatoes are plentiful use the equivalent of a can. Rub through a colander. Cook together two tablespoonfuls of butter and two of flour until thej bubble and put with them a quart of milk. Stir until milk and thickening are well blended. Add to the strained tomato a heaping tea- spoonful of white sugar and salt and pepper to taste, put with the milk and sen-e at once. If it stands it is likelj^ to curdle. RECIPES 237 Tomato Soup Without Meat Fry a sliced onion to a light brown in three table- spoonfuls of good dripping, add a can of tomatoes or a dozen ripe tomatoes, peeled and sliced, and when they are smoking hot, a quart of boiling water. Stew for half an hour, put through the colander back into the pot, season with a teaspoonful of sugar, a table- spoonful of minced parsley, salt and pepper, bring to the boil and add a half cupful of boiled rice. Simmer ten minutes, thicken with a tablespoonful of butter rolled in one of flour, boil up and serve. A good and economical soup. Vegetable Soup Without Meat Chop half a small cabbage, peel and chop a large potato, a turnip, an onion, a stalk of celery and a small bunch of parsley and put them into a pot with enough cold water to cover them. Let this get scald- ing hot, but just before it reaches the boil drain it off, throw it away and put the vegetables over the fire again with a quart of boiling water; stew gently until the vegetables are very soft. Rub all through a colander, both water and vegetables, into another pot, return to the fire, season with salt and pepper and stir in a half cup of bread crumbs. Heat two cups of milk, thicken them with two tablespoonfuls of butter rolled in as much flour and when all are well blended add to the vegetable puree. Boil up once and serve. If you wish, you may enrich this by the addition of an egg, but it is not necessary. 238 IIKI.IMNO HAND COOK 1U)()K l*C(i Sou }i Without Mint Put over the fire in two (jiuirts of wjitcr a large Clip of split pease which liave heen soaked over night. Sininur until tin- pease arc soft. Kulj tlirough the colandii", rctui'n to the fire and tliicken with a tahle- spoonful of flour hlended with two of butter. Season with salt, pepper and a half tcaspoonful of onion juice. When sniootli and tliick pour into the tureen and add a couple of tablespoonfuls of fried bread at the last minute. Brown Potato Soup Pare and quarter a dozen gooj)(M)nrul of clioppt (I frrctti [)t [ij)i r and a tcasjjoonfiil tif" niiiictd onion, H cliojjpod raw tomato and u tcaspoonful of niinc-rd parsley, Jill items of wliicli sliould have been cooked for three minutes in a tul)lespoonful of butter. ("ook tlie onickt as ahovi- dircc'cd, fold one-half over upon the other and slip to a hot dish. Have ready a cupful of thick and well seasoned toniatf) sauce and pour this over and .-iround the omelet. If you wish you may add a dozen stoned and clioppcd olives to this sauce. Baked Eggs Grease small nappies with melted butter, put into each a tablespoonful of milk and break into it an egg. Sprinkle salt and pepper over the top, add a table- spoonful more of milk on top of the egg and a bit of butter, set in the oven and bake until the eggs are firm. Serve in the nappies in which they were cooked. Eggs ail Gratin IMakc a good white sauce and add to it a table- spoonful of grated cheese, seasoning this rather lib- erally with salt and pepper. Fill nappies half full of the sauce, break an egg into each, and pour more sauce over them. Sprinkle thickly with grated cheese, set in the oven covered until the egg is firm, uncover and brown. This is easily prepared and very appe- tizing. RECIPES 249 Egg Cups Boil eggs hard and throw into cold water. Re- move the shells and cut each egg in half, making two cups of the upper and lower halves of the whites. Rub the yolks to a paste with butter, salt and pepper and a little minced ham or tongue. If you have neither of these use anchovies or anchovy paste, and, lacking this, a little onion juice. Make balls of the paste, return these to the cups you have made of the whites, cut a little slice off the bottom of each so that it will stand ready, arrange on a dish and pour around them a cup of white sauce to which you have added a tablespoonful of chopped parsley. Serve very hot. If you wish you may adorn them with a sprig of parsley stuck on top of each ball. Fricasseed Eggs Boil six eggs hard and cut them into rather thick slices. Brown a little onion in a tablespoonful of butter, add a cupful of broth and simmer until the liquid is reduced and thickened. If it still seems too thin, stir in a teaspoonful of browned flour, wet up in a little cold water. Remove the onion, season the gravy with salt, pepper and a little kitchen bouquet or mushroom ketchup or Worcestershire sauce, lay the eggs in the gravy and let them become hot through. Do not permit the gravy to come to a boil after the eggs go in or it will break them. Serve with a garnish of toast or fried bread. 250 lll.l.l'l.\(. 11AM) ( OOK HOOK ( iirru (1 A.7.7V ( / ) Make n white sauce \\'i\]\ a ta})lesponnful, each, of flour and butter, (•(K)k(u pref"er. This same pudditi/^ may hv cooked in the oven, by setting it in a ])an of hoiliiif^ water. In this case only ail hour's cookei'v will he demanded. Salmon Croquettes Flake your salmon fine with a fork and season with salt and paprika. Make a cujjful of white sauce witli a tablespoonful, each, of butter and ilour and a half pint of milk, and wlicn smooth add to it a beaten egg. Stir into it two cups of flaked fish and set the mixture aside to cool. When perfectly cold fonn into cro- quettes with the floured hands, roll these in crumbs, in l)caten Qgg and then in cnunbs a^ain and put them away in a cold place for several hours before you are ready to fry them. Have deep fat for them, boiling hot, put them in carefully with a split spoon, take them out as soon as they reach a golden brown and drain in a hot colander. Pass lemon with them. Baked Weak fish, Bcarnaise Sauce Clean, wash and wipe a large weakfish and lay in a baking pan. Pour over it a cupful of boiling water and bake covered for an hour. Baste frequently with the water and with butter, and when tender transfer to a hot platter. ]\Iake the sauce by putting the beaten yolks of four eggs into a bowl set in a pan of boiling water and stirring into them four tablespoon- RECIPES 257 fuls of olive oil or of melted butter almost as slowly as if you were making mayonnaise. Wlien it is all in, add two tablespoonfuls of boiling water with the same deliberation. By this time the sauce should be very thick and smooth and may be taken from the fire, a tablespoonful of tarragon vinegar, salt and a little cayenne stirred into it and it may be put aside to get perfectly cold. This may be made long be- fore the fish is cooked, as it will keep two or three days in a cold place. Fried Shad Roes Drop the roes into boiling salted water and cook for ten minutes. Take them out and lay them in ice-cold water for ten minutes longer. Drain and put in a cold place until needed. Roll in flour, fry in shallow fat and either dress plentifully with butter or pass melted butter in which you have mixed minced parsley and let each eater help himself to it. Roe Herrings Wash these well and soak over night. In the morn- ing, lay in hot water for half an hour, then in cold water for ten minutes. Wipe dry, broil over coals or with a gas flame, dress with melted butter and lemon juice and serve. I have known persons who thought the over-night soaking detrimental to the best flavor of the fish, but it has its merits in taking out some of the extreme saltiness of the herring. 258 IIIII'I \(i ll.W I) ( OOK HOOK Grillid Sdnliiic.s on 'J'oa.st Select fjojul sized .sardines, take tliciii from the box and la\- tlieni on soft paper to ah^oiO) tlic oil. Lav on H broiler or in a dry J'ryin^ pan lon;f tiiou^li for tiieiu to become lightly crisped, put a littlf butter on them, squeeze over them a few drops of lemon juice and serve on strips of buttered toast. Sardines Breaded and Huhed Dralii the sardines from oil as directed above, dip each one in raw egg and then in fine crumbs. Lay in a buttered bakcdish, sprinkle more crumijs over them and set in the oven until lightly browned. Sei-\e in the dish in which tlicy were baked. Pass lemon with them. Tomatoes Stuffed With Sardines Peel large firm tomatoes of uniform size, cut off the tops, remove the seeds and soft pulp, taking care to leave enough of the walls to insure them against breaking apart. Fill each cup or basket with sar- dines which have been drained, skinned and cut into pieces about an inch long. Pass a French or a mayonnaise dressing with these. If you like you can serve the tomatoes on crisp lettuce leaves. Be sure that all the ingredients are thoroughly chilled. Tomatoes Stuffed With Shrimps Prepare the tomatoes as directed in previous recipe and fill them with shrimps, either the fresh or the camied and pass with them French or mayonnaise dressing. MEATS BEEF Rolled Braised Beefsteak Select a good round steak, have it pounded to a fair degi'ee of tenderness. Or you may use in tliis way a sirloin of whose quality you are in doubt, and have better results than by broiling. Lay the steak flat and spread it with a forcemeat of crumbs, a little salt pork minced, a fresh tomato or a quarter-cupful of the solid part of stewed to- mato, and pepper and sweet herbs in moderation. The pork should salt the mixture sufficiently. If you have a little left-over sausage this is a savory addi- tion to the forcemeat and may be used in place of the pork. Wlien the surface of the steak is spread with the forcemeat, roll it up as you would a sheet of music, with the forcemeat inside. Pin it with a skewer and tie it in shape with a cord. Lay the meat in a covered roaster, pour a cup of hot water or of stock around it, cover closely and cook at the rate of twenty minutes to the pound. Take out the meat, skim and thicken the gravy with browned flour, add a little kitchen bouquet for color and seasoning and after you have cut the strings and removed them from the steak pour the gravy around it. Leave the skewer in until the meat is carved. 259 260 IIi:i,l'I.\(i HAM) COOK IJOOK Beefsteak a III ./(inlniiire This is allot lici- way of" iiiukiii;^ sine of the tciuliT- nc'ss of" a (loiil)t fill steak. Cut a cupful of string beans into sliort pieces, or use in llirir place a cupful of lima hcans, ])ut with them a cupful of <^i-cen pease, a cupful of potati) (lice, Ijoiled, a cooked carrot and turnip, also diced, a dozen button onions, six small baked tomatoes. These may be prepared and cooked while the beefsteak is making ready. Lay it in salad oil and lemon juice for an hour before cooking it. Then put it into a roaster with a couple of sliced tomatoes or a cupful of stewed tomato on top of it, a sliced carrot and a turnip with a tew minced herbs. Add a cupful of cold water, cover closely and bake twenty minutes to the pound. Take it out then, keep hot over boiling water while you rul) the gravy, and the vegetables cooked with the steak through a colander, return this to the fire and add seasoning and thickening as re- quired. Boil one minute, add a glass of sherry if you wish an especially savory sauce, dish the meat, arrange the separately cooked vegetables in little heaps about the meat, each kind by itself, pour the gravy over all ; cover the dish in the oven for two or three minutes before sending to table. Fresh Beef*s Tongue, Breaded and Braised Boil the fresh tongue for one hour, take off the skin and lay the tongue in a covered roaster on a layer of vegetables, composed of a small carrot cut RECIPES 261 into dice, a sliced small onion, a minced stalk of celery and a tablespoonful of chopped parsley. Pour over all enough of the liquor in which tlie tongue was boiled just to cover it, fit the top on the roaster and simmer for two hours. ^Vlien done, take it out, brush over with raw egg, strew thickly with bread crumbs, seasoned with salt and pepper, and set on the top grating of tlie oven to brown. Rub the gravy and vegetables in the pan through a colander, thicken with a little browned flour and season, boil up once and pour around the tongue after you have put this in a hot dish. Beefs Heart, Stuffed and Breaded Wash a beef's heart and soak for half an hour in cold salted water. Wipe it and stuff it with a force- meat made, as for poultry, of bread crumbs seasoned with salt and pepper and sweet herbs. Moisten with butter or better still, add a tablespoonful of chopped salt pork to the bread crumbs. Sew up the openings or pin with a skewer so that the stuffing will be kept in place, lay the heart on a bed of minced onion and tomatoes, pour a half cupful of gravy or stock or hot water about it, cover and bake for an hour and a half, brush over the heart with raw egg, sprinkle crumbs over it, brown these and after transferring the heart to a hot dish boil up and thicken the gravy in the pan, rubbing it through a colander first. This dish is good cold as well as hot. 26a Hi:i.l'l.\(. ilAM) (OOK 1U)()K Roulades of liccf TIavo )i rather lean steak ciif tliin and divido It into ])ii'ct's al)(>ut. five indies loii^ and iialt' as wide. The steak should not be more tiian lialf an inch thick. Mix c-ooked sausage with a quarter as many bread crumbs, put two tablespoonfuls of tliis on each piece of meat, roll it up with the meat inside and either sew it in shape, like a small cylinder, or pin it with toothpicks or fine skewers. Brown tlic roulades in butter In a frying pan, after having first cooked a sliced onion in the butter, put them into a saucepan with a cupful of brown stock, tlic juice of a lemon, and pepper and salt to taste. Cover closely and cook for an hour. Lay them on a hot dish, draw out the threads, if the roulades were sewed, thicken tiie gravy left in the saucepan, add a little Worcestershire sauce and pour over the meat. Breakfast Stew of Beef Cut two pounds of lean beef into cubes, brown it in two tablespoonfuls of good dripping in whicli you have fried an onion. Cover with cold water and put at the side of the stove where the meat will simmer gently until so tender that it can be pierced with a fork. This should be done the day before the stew is to be used, if possible, or in the morning of the day if it is to be served at night. Let the meat stand in the gravy not less tlian six hours. Take off the fat, add a teaspoonful, each, of sunmier savory and RECIPES 263 sweet marjoram, a little minced onion and parsley to the meat and bring the gravy to a boil. Cook fifteen minutes, , stir in a tablespoonful of tomato catsup, a tablespoonful of browned flour wet up with a little cold water, a half teaspoonful of allspice, the juice of a lemon and a tablespoonful of Wor- cestershire sauce. Boil up once, add a gill of sherry and serve at once. When properly made, according to the foregoing directions, this is probably the best simple stew ever eaten. Hamburg Loaf With Mushroom Sauce To a pound and a half of beef from the round, chopped fine, add a cupful of bread crumbs, two teaspoonfuls of onion juice, a teaspoonful of salt and a little pepper. Make into a loaf and lay it in a baking pan, dredge with flour and set it in a hot oven where the outside will sear quickly. At the end of ten minutes lower the heat a trifle and baste the loaf with butter and a little water. Your best plan is to melt a tablespoonful of butter in a cup of boiling water and use this for basting. Bake for about three- quarters of an hour, basting several times. Slip the loaf to a hot platter with the aid of a cake turner, taking pains not to break the loaf. To the liquid left in the pan add half a cupful of liquor from canned mushrooms and a half cupful of the mushrooms themselves, sliced thin. If the gravy is too thin thicken it with a tablespoonful of browned ilC)'^ Ml I I'l \(i II \\|) (OOK !',()() K ilniii'. Iioil tip U(||, si iiTiiULr coiislaiil ! V until the sauce is lliick and sinootli. I'oiii' Ijiis over and -aroui'd the loaf" in the dish ;ind serve. Hamburg Loaf ]Vit}i Breaded Bananas Pro])arc the Ilaiiihurg loaf as directed above. Peel bananas, roll them first in raw t'g^, then in crumbs and lay tlicm side by side, but not touching, in a l)aking disli. Cover and put in tlic oven and bake for fifteen minutes, uncover and brown liglitly. After you have made a gravy for the Hamburg loaf by boiling up and thickening the liquid left in the pan in which the meat was cooked, pour this over the steak and arrange the bananas around the edge of the dish. Cannelon of Beef Chop cold roast or boiled beef, cither fresh or corned. Mix with it a quarter as much ham if the beef is fresh ; season with salt, pepper, grated lemon peel and a teaspoonful of onion juice. ^loisten with left-over gravy and bind with a beaten Gg,g. ]\Iake into an oblong roll, lay it in the baking pan, dredge with flour, pour a little gravy or stock about it and bake to a good brown. Keep the meat covered for fifteen minutes, that it may become heated through before the surface crisps. Baste several times. Transfer the meat to a hot plate, add a little more Avat.er to the liquid in the pan, thicken with browned flour, season with salt, pepper and kitchen bouquet, and ser\'e with the meat or in a gravy boat. If you prefer, you may senT a tomato sauce with this dish. RECIPES 265 Cannelon of Beef With Fried Bananas Prepare the beef by the preceding recipe. Wliile it is cooking, peel bananas, slice them lengthwise, dip each piece in melted butter or in raw egg and then in flour, fry to a delicate brown in butter or good dripping. Lay about the cannelon in the dish. These cooked bananas are very tender, so be careful not to break them when lifting. Mold of Beef and Macaroni Boil half a package of macaroni or spaghetti ten- der and cut it into pieces about an inch long. Thicken a pint of beef stock with a tablespoonful of flour rubbed into one of butter and stir into it two cupfuls of chopped cold beef and the cold macaroni. Season well with salt, pepper and onion juice, last of all add a beaten egg. Turn into a greased mold, set in a pot of hot water and boil for an hour. Dip into cold water for an instant to loosen the contents and turn the mold out on a flat, hot dish. Sprinkle grated cheese over the mold, set the dish in the oven for three minutes and serve with a tomato sauce. Beef Loaf Mix a pound and a half of chopped beef with a couple of slices of fat salt pork, minced, and a half cup of cracker crumbs. Season to taste with salt, pepper, parsley and summer savory, work in a table- spoonful of butter and a beaten egg, pack into a buttered mold, cover tightly, set In a dripping pan 2f)6 III.II'I \(. ll.WI) ( OOK liOOK of liof walfr and hake an hour and a lialf. I'ill iip llic oilier J)an if the water cooks awav. Put a plate with a wei^lit uj)<)n the top of the loaf hefore tak- ing it from the mold and leave it thus over night. When ready to serve the lonf turn it from the mold, garnish witli lettuce or parsley and slice with a sharp knife. Prcftaed Beef I>ard a round of cold roast heef with strips of salt pork, make incisions between tliem and rub into these a forcemeat of chopped pork, bread crumbs and sea- soning of pepper and sweet herbs, adding to these a little vinegar. Bind the beef in shape with a strip of cotton cloth, lay it in a broad pot with enough good stock to cover it, and simmer for an liour and a half. Let it get cold In the liquor, take It out, place a plate upon it with a flatiron or other heavy weight on top of this and let it stand several hours. All night is none too long. Slice it across and the beef will be well mottled and attractive to the eye as well as pleasing to the palate. Jellied Tongue Wash a smoked tongue and let it lie in cold water for several hours. Put it over the fire in a pot of cold water, bring slowly to the gentle boil, and sim- mer until it is so tender that you can pierce it with a fork. A large tongue will require three or four hours boiling. When it has cooled in the liquor in which it was boiled remove the skin, bcgimiing at the RECIPES 267 root and stripping back, slice the tongue and arrange the slices in a mold. Pour over them aspic jelly to cover all. Make this by boiling a well-cracked knuckle of veal with a pound of chopped beef, ac- cording to the directions already given for the basis of Russian Soup. After you have cleared it add to two cups of the clear soup a half box of soaked gelatine. The soup should be hot when this goes in. Stir until dissolved, flavor with two tablespoonfuls of vinegar and the same of sherry and pour over the tongue in the mold. Set aside in a cold place until perfectly firm, turn out and slice. If you wish you may add sliced hard-boiled eggs and stoned and sliced olives. LAMB Curry of Neck of Lamb Cut a neck of lamb into pieces and put it over the fire in enough cold water to cover it well, add a sliced onion, a bay-leaf and a stalk of celery and bring slowly to a simmer. Cook gently until the meat slips from the bones. Set it aside until perfectly cold, remove the fat from the top, cut the meat from the bones, fry a sliced onion until brown in a table- spoonful of butter, put in a heaping teaspoonful of curry powder and a tablespoonful of flour, stir until they bubble and then pour in two cupf uls of the liquor in which the lamb was cooked. Stir and boil until the gravy is thickened, put in the meat, salt to taste, add the juice of half a lemon and let the meat simmer 2()8 III I i'l \(. II W I) COOK HOOK ill I lie ctiiTv lor nriccii iiiinutcs. Serve with boiled ricH' ill H scparutf dish. Bruns'c'ich- Stc7c of Ijiiuh Cut up the uuck aiid hrcast of lainl) and stew as directed above, letting the meat get cold in the stock and removing all fat from the top. Cut the meat from the bones and put the meat back in the stock. Add to it then three large potatoes, wiiich have been parboiled and sliced, a heaping cupful of green com cut from the cob, or canned corn, a cupful of lima beans, a minced onion, a tablespoonful of cliopped parsley, and cook slowly for an hour, stirring frf)in the bottom from time to time. Put in then a pint of tomatoes, either fresh or canned, a teaspoonful of white sugar, half a teaspoonful of black pepper and a scant tablespoonful of salt and stew half an hour longer. Add two tablespoon fuls of butter rubbed smooth with two of flour, boil tliree minutes and tuni into a deep dish. This is an extremely savory stew and possesses the happy quality of being better the second or even the third day than it is the first. Lamb's Liver en Casserole Wash and wipe a lamb's liver dry, fry a few slices of bacon in the frying pan, lay in the liver and cook for two minutes on each side. Place the meat in the casserole, add a pint of good stock or gravy, a cupful of button onions which you have browned in the fat from which you lifted the liver and two tal)lcspoonfuls RECIPES 269 of lemon juice. Fit the cover on tightly, and cook the liver for two hours in a steady oven. Put in a cupful of potato balls which have been parboiled, leave them in for ten minutes, thicken the gravy if it needs thickening and send the liver to table in the casserole. Boiled Mutton With Souhise Sauce Trim all extra fat from your leg of mutton, put it into a pot of boiling water and leave it at a hard boil for fifteen minutes. Draw the pot to the side of the stove and cook the meat fifteen minutes to the pound. About half an hour before it is done add a chopped carrot, a sliced onion and a turnip, also sliced, a stalk of celery, a spray of parsley and a bay leaf and let all cook together for thirty minutes. Take out the meat, brush it over with butter and set it in the oven for five minutes. Make a soubise sauce by cooking together a table- spoonful, each, of butter and of flour until they blend, and then pour upon them a cupful of milk and stir until thick and smooth. Into this put two good-sized onions which have been boiled soft and rubbed through a colander, season to taste with salt and pepper. Boil up once and send to table in a gravy boat. Mutton Chops en Casserole Remove all fat and skin from the chops and trim them into neat shape. Cover the bottom of the cas- serole with a layer of sliced tomatoes or with the solid part of a can of tomatoes, sprinkling them with i>70 lll.l ri \{i II AM) ( OOK HOOK salt, pc'ppir, a little sii^ar and a ttaspoonf'iil of onion juice, lav seviral chops on this, j)laciii^ hctween the edges of" these parboiled potato halls and a few French nui>liroonis, cut in hall'. Hepeat the laver of tomatoes and seasoning, then more choy)s, ])otatoos and mushrooms until all ai"e used up, making the top stratum tomatoes; pour ahoiit all .i cupful «d' gixnl stock, cover the casserole, put in the oven and IjaUe for two hours. At the end of this time test the chops with a fork to see if they are tender and if they have reached this stage drain off the gravy carefully, put it into a saucepan, tliicken it witli browned flour, al- lowing a tablespoonful of this to a cupful of the gravy, season it with a tcaspoonful of kitchen bouquet, the juice of half a lemon and a gill of shcrr}'. Pour back into the casserole and send the meat to the table in this. Mutton Chops in Casserole With Mushrooms Prepare exactly as directed in the preceding recipe, but double the quantity of mushrooms and use the fresh, — not the tinned, champignons. The dish is far richer thus prepared. Mutton Stew With Rice Dumplings Cut two pounds of lean mutton into pieces an inch square and put it over the fire with two cups of cold water, quarter of an onion chopped, a slice of fat salt pork, minced and chopped, sweet herbs at dis- cretion. Bring to a boil slowly, simmer until tender, add salt and pepper for seasoning, and take out the RECIPES 271 meat with a skimmer ; keep it hot while you cook the dumpHngs. These are made of boiled rice, into which while hot you have worked a tablespoonful of butter, one of flour and a raw Qgg to each cup of the rice. Form into balls with the hands. Bring the gravy from which the mutton was cooked to a steady boil, drop the rice dumplings in this, a few at a time. Cook from six to eight minutes and arrange them around the meat in the dish. Pour the gravy over aU. Sheep's Head Breaded a/nd Baked Have the butcher prepare the head, scalding it and removing the wool, cleansing the mouth, etc., carefully. Soak the head one hour in cold salted water, then put over the fire in two quarts of boiling water and cook gently an hour, or until tender. Take it out without breaking or tearing it and lay in cold water for five minutes, wipe dry, put into a dripping pan, brush with beaten egg, strew thickly with crumbs, sprinkle with salt and pepper, cover, bake thirty minutes, uncover and brown, basting it with the liquor in which it was boiled. Keep hot while you thicken and season the gravy in the pan and send to table with the sheep's head. Kidneys Stewed With Wine Soak the kidneys in cold water, slice them, wipe dry and roll in flour. Fry a slice of onion in a table- spoonful of butter, lay in the kidneys and roll them over so as to coat them with the butter. They should 272 .Iir.I.l'lN(i HAM) ( OUK liOUK not cook in this for more tluin two minutes; then pour in a cup of" boiling water, and let the ki(hievs sininitr in this for ten iniiuitcs. Take thonful of tomato catsup required to give it a zest. When this lias been done put it on the ice to chill vhile 3'ou arrange the veal in a buttered mold with a couple of hard-boiled eggs sliced, a few cucvnnber pickles and a dozen stoned olives, also sliced. I'our over these the jelly when it has begun to harden again and set the mold in a cold place for several hours or over night. Turn out on a flat dish and garnish with lettuce leaves. Mock Duck Have a butcher cut vou a veal steak about an inch thick. Flatten this with the broad side of a hatchet, squeeze a few drops of lemon juice upon it and spread it with a forcemeat made of chopped ham and well-seasoned bread crumbs. Roll the meat with the forcemeat on the inside and tie it in shape with a soft string. Lay it in a dripping pan and pour around it two cupfuls of boiling water. Turn a pan over this, or if you use a covered roaster, close the top, and bake nearly two hours, basting with the gravy frequently. ^Vhcn done remove the meat to a hot dish and take off the strings; thicken the gravy Avith browned flour and season well with pepper, salt, onion juice and tomato catsup. Boil up, stirring until the gravy is thick and pour over the meat in the dish. RECIPES 277 Veal and Ham Loaf Stew a pound of lean veal until tender, chop it fine and put with it a quarter of a pound of cold boiled ham, minced. Boil down the liquor in which the veal was cooked to about half a cupful, add to it the juice of half a lemon, pepper and salt to taste and a pinch of mace. Mix the minced meat with the gravy and press hard into a buttered mold or bowl, put a weighted plate on top of the meat and set aside over night. The next day j^ou can turn it out in a loaf and cut this in neat slices. Galantine Have a breast of veal boned and trim it neatly. Butter the inside and spread Avith forcemeat made of a cupful of cold-boiled tongue or ham chopped fine, a half cupful of minced mushrooms, a half cupful of bread crumbs, all seasoned with salt, pepper, a little lemon juice and moistened with a couple of tablespoonfuls of melted butter. After you have covered the meat with this mixture stick into it here and there almonds, blanched and sliced, — about twenty in all, — a dozen olives, stoned and sliced and if you can get them, a few green pistachio nuts. Roll up the meat with the stuffing inside and sew it in a piece of cheesecloth, to keep the roll in shape. Put it into a saucepan with enough weak stock to cover it, adding to this a sliced onion and carrot, a stalk of celery, one of parsley and a bunch of soup herbs, and after putting a tightly-fitting cover on the pot, sim- 278 III.I.I'INC il.WI) (OOK IU)()K nuT stofulily und slowly for two liours. 'J'akc from the fin- uiui \vlirn the li(jU()r is almost cold lift out till' meat and put it on a plati' uridi r a licavy weight. Ix-avc it there over iii^ht or for several hours and remove the cloth just heforc you are ready to use the galantine. Slice it across its length. This is a delightful supper or hnichcoti di^h for any time of year, but is especially acceptable in hot weather. The stock in which the galantine is cooked is ex- cellent for soup. Calf's Head, Plain Have a calf's head thoroughly cleansed by the butcher, leaving the skin on. Take out and pai:boiI the brains and tongue and after parboiling, blanch them by throwing them in cold water for ten minutes. Put the head over the tire in enough cold water to cover it, bring this quickly to a boil, remove the head and lay in iced water. When entirely cold take out the head, brush it over with vinegar and return it to the pot with enough boiling water to cover it well, adding to this two tablcspoonfuls of vinegar, a sliced onion and carrot, a tablespoonful of chopped parsley, six black peppers, whole, and a dessertspoonful of salt. Cook gently until the meat will slip from the bones. Two hours will be required for a small head. Take from the water, remove the bones without break- ing the flesh seriously, rub the head with butter, strew over It peppered and salted crumbs and brown in the oven. RECIPES . 279 Use the liquor in which the head was boiled for mock turtle soup. Calfs Head a la Vinaigrette Boil the calf's head as directed in the preceding recipe, cut the meat from the bones in neat pieces and serve it cold with the following sauce: chop gherkins or other tart pickle, put a tablespoonful of this with a teaspoonful, each, of minced chives and parsley and stir these into a dressing made by mixing half a teaspoonful of salt, a quarter teaspoonful of paprika and the same of white pepper with six table- spoonfuls of oil and three tablespoonfuls of tarragon or plain vinegar. Mix all well and pass it with the calf's head or pour it over the meat in the dish. Calfs Head en Tortue Cut the meat from the calf's head in neat strips and set it aside while you prepare a sauce. Cook to- gether two tablespoonfuls of butter and one of flour and pour on this a half cupful of the liquor in which the calf's head was cooked and half a cup of cream. Season w^ith a teaspoonful of onion juice, salt and pepper and lay in the meat. When this is hot through add two hard-boiled eggs chopped fine, the juice of half a lemon and a gill of sherry. Serve at once. Jellied Calfs Tongue See recipe for jeUied tongue and follow these direc- tions with the calf's tongue, with the addition of salt. g8() IN I.I' INC HAM) ( OOK HOOK 'V\\v siiiol^i (1 loii^^iic ri(|iiir(s none. 'J'Iil- ;isj)ic jelly for it may lir pn pared iii tlic same way. I'm (I liniiii.s As soon as the hraiiis comi.' lioiiio tlicy should l)c boiled fifteen minutes in salttd water and then thrown at once into iced water. When cold, wipe dry, re- move the bits of skin and .strings, cut into neat pieces, ])epper and salt, roll in egg and cracker cinimijs, and after leaving them in a cool place for an hour to become finn, fr^' them in deep fat. Smothered Liver Slice liver half an inch thick, cover the bottom of the inside vessel of a double boiler with chopped fat salt pork, lay in part of the liver, strew with minced onion, — you will require two tablespoonfuls for the dish — sweet herbs and more pork ; repeat these layers until all the materials are used. Cover closely, put cold water in the outer vessel of the boiler, bring to a simmer and cook for two hours. Take out the liver, keep it hot, thicken the gravy with browned flour wet up in cold water, add pepper, — you need no salt — and pour this over the liver in the dish. A very savory way of cooking either calf's or lamb's liver. Larded and Baked Liver Soak a whole liver, — either a calf's or a lamb's, although the former is preferable, as being larger — RECIPES 281 in cold salted water for half an hour. Wipe dry, make incisions in it with a long, narrow-bladed knife and into these thrust strips of fat salt pork. The slits should run through the liver from top to bot- tom and be about an inch apart. Cover the bottom of a baking dish with chopped salt pork, place the liver on it with a chopped carrot, onion and a couple of stalks of celery, the juice of a lemon and enough stock nearly to cover the liver. Cover the pan, bake the liver for two hours, basting often, uncover and brown. Transfer to a hot dish, tliicken and further season the gravy left in the pan and pour over the liver. Slice it across. This is good hot or cold. Imitation Pate de Foie Gras Boil a pound of liver until tender, chop fine, taking out the tough portions and rub the remainder through a vegetable press. Season with a teaspoonful of onion juice, salt and pepper, and work to a paste with melted butter, then pack into small jars, in- serting here and there quartered French mushrooms. Pour melted butter over the tops of the jars and keep in a cool place. They will be good for a week or more, except in very hot weather. Calf^s Liver a la Jardiniere Wash, dry and lard the liver as for Larded and Baked Liver. Place a layer of vegetables, consisting of a parboiled young turnip and a carrot, cut into dice, a chopped onion, a cupful of green pease or lima beans or string beans and a bunch of minced 282 lll.l.l'I\(. HAND ( 0')K HOOK ])arsl('V m ilif holloin of a pan and lav tlic liver oil tlil>. I)us| Willi j)rj»[)( r, coMT with weak stock, cover doselv and c(H)k for an hour. I'ricover, add three sliced tomatoes or a lialf cup of sohd stewed tomatoes to the dish, cover again and cook lialf an hour longer. Dish the liver, drain the vcir.tahlcs and arrange them about, tlic liver, thicken tlie gravy and pour It over all, adding more seasoning of onion juice, lemon juice, salt or pepper if this is needed. Baked Calves' Hearts Wash two calves' hearts thoroughly and lav them in cold salted water for an hour. Run a sharj). nar- row-bladcd knife through the center of each heart from top to bottom, turning it around two or three times to make a good orifice for the stuffing, 'JMiis should be of bread crumbs, well seasoned with onion juice, sweet herbs, salt and pepper and moistened with melted butter or with bacon dripping. When the hearts contain as nmch stuffing as they will hold sew up the opening, dredge the hearts with salted and peppered flour and brown in a saucepan in drip- ping in which an onion has been fried. Pour in just enough stock to cover the hearts, add a slice of carrot, a bay leaf and a tcaspoonful of salt and cover the saucepan closely ; cook two hours. Take out the strings, put the meat into a hot dish, thicken the gravy with browned flour, season with a teaspoon ful of kitchen bouquet and pour over the hearts. RECIPES 283 PORK Chine of Pork, Braised With Apple Sauce Have the chine cut with as much meat as prac- ticable on both sides of the bone, sprinkle it with pepper and salt, with sage and thyme. Lay on the grating of the covered roaster three large tart apples, peeled, cored and sliced, strew sugar over them and lay the pork upon them, dotting it with bits of but- ter. Cover and roast the pork twenty-five minutes to the pound ; then remove the meat and lay it in a dripping pan with the side uppermost which has been downwards until now. Rub it with butter, strew thickly with crumbs and brown. Make a gravy by putting the apples and drippings from the baking pan through a colander, thicken this with a table- spoonful of flour rubbed smooth with one of butter, boil up once, season with salt and pepper and serve in a gravy boat. Fried Pork With Cream Gravy To get this dish at its best, home-grown pork should be used. Cut into slices, fry to a crisp, take out the slices and pour off most of the fat in the pan, leaving about a tablespoonful. Into this stir a table- spoonful of flour and when well blended, pour in a cup of cream or of rich milk. Stir over the fire until the gravy is smooth and the thickness of double cream, add pepper at discretion and pour over the pork on a 284 ni.I.I'INd HAM) COOK HOOK hot j)l;itc. Have Ixuh d potutdis to cul with this. l'r()|)irl\ coolstd it, is cxtrciinK ^ood. Boiled Corned II mil lioiied and Stuffed Wash your conicd ham, riinoxc the hone hv shj)j)iii^ a loiifj, sk'iulcr knife along thi' Icngtli of the bone and working the blade around it until you have loosened it. If possible, have your butcher bone it for you. Make a forcemeat of bread crumbs seasoned with onion juice, sweet herbs, pepper, salt and Wor- cestershire sauce and pack this into the cavity; when full sew the ham up in cheesecloth. Cover witli cold water to which you bave put two tablesp(X)nfuls of vinegar and cook for twenty minutes to the pound after the boil begins. Leave it in the liquor until it is cold; when you lift it out put it under a weighted plate and do not take off the cloth or the skin for eight or ten hours. Dot the surface with paprika and black pepper, or if you prefer, brush it with beaten ^gg and sift cracked dust over it, then set in the oven to brown. It should be entirely cold before it is sliced. Jellied Ham For this follow the recipe given for Jellied Tongue, using the sliced ham in place of the sliced tongue. Jellied Ham Loaf Prepare as for jellied ham, but chop the ham in- stead of slicing it and mix it with the gravy. Pack into a mold or bowl, let it get firm before turning out, garnish with lettuce and pickles, and slice. RECIPES 285 Baked Sausage Prick the sausages, arrange them side by side in a bakedish, cover them and bake until done. They should be brown and tender. This makes a little variety on the fried sausage and is said to be more wholesome. Drain off the fat before dishing the sausages. Fried Pigs' Feet With Sauce Piquante Be sure that the feet are well cleaned, wrap each up in a piece of cheesecloth, tie this on securely and put them into boiling water deep enough to cover them, adding a tablespoonful of vinegar. Boil for four hours and let them get cold in the water. Undo the cloth, roll the feet in egg and in peppered and salted crumbs and fry to a good brown. Make a gravy by cooking together a tablespoonful of butter and one of browned flour until they bubble, pouring on this a cupful of brown stock and stirring until the sauce is thick and smooth, add a tablespoonful of Worcester- shire sauce, the same amount of capers and of sharp pickle chopped fine, and serve with the feet. CHICKEN AND RABBITS Fricasseed Chickens Divide the chicken into joints, wash and arrange the pieces, still wet, in a pot interspersing the layers with minced onion, pork and parsley. Cover the pot tightly and set it in a place where it will not reach i>86 lll.l.l'i\(. HAM) (OOK M)()K .1 lidil iiridci" nil hour. 'J'Ihh lit the f'ric.-isscc simmer /^(■iitlv until the iiifut is tiiulor. If the fowl is old this may lie ;i Icii^dliy process, hut it is worth whiji-. When the inent is ti-iider, season well with suit and f)ej)per and take it from the kettle. Set the gravy ill a howl surroiiiulcd with ice that the grease may rise to the top, skim, return to the fire, thicken with a tahlespoonful of huttcr nihhed in one of flour, add half a cupful of milk in which you have heaten two eggs. Boil up once and ])()ur over the chicken. Fricasseed lidhh'it Skin, clean and joint a rai)i)it. Fry several slices of pork and two onions together, pepper, salt and dredge the pieces of rahbit and brown them in the same fat, first removing the pork and onions. When the meat is cooked lay it in the casserole, alternating each layer of meat with one of parboiled potato balls, of button onions and small nmshrooms. You will need about a cupful of the potatoes and half as many of both mushrooms and onions. Strew the chopped salt pork in with the vegetables, season with pepper and dredge with browned flour. When the casserole is full pour over the contents stock or gravy, cover the dish tightly and cook slowl}- three hours before you open it. The meat should then be tender. Drain off the gravy carefully, strain, skim and thicken it, stirring in a tahlespoonful of tart fruit jelly, pour it back into the casserole, let this stand for five minutes in the oven and send the casserole to table with the contents. RECIPES 287 Barbecued Rabbit Split, wash and clean the rabbit, score the deep part of the meat on his back with a sharp knife, that the gravy may penetrate the flesh and broil over a hot fire. When done, lay on a hot platter in the oven, butter freely and let it stand while the sauce Is made. For this three tablespoonfuls of butter should be melted together with two tablespoonfuls of vinegar, a saltspoonful of mustard, a tablespoonful of minced parsley and a teaspoonful of white sugar. Cook all together for a minute and pour over the rabbit. The dish should stand for five minutes in the oven before sending to table. VEGE'i' ABI.es Votato Piijf Beat a tablcspoonful of nieltid Ijuttcr into two cups of nuislu'd potato; Avlien light and creamy add salt and pepper to taste, a cupful of milk and two beaten eggs, turn into a greased pudding disii and bake to a good brown. Serve quickly after it is done. Whipped Potatoes Lay peeled and quartered potatoes in cold water for an hour, cook tlKiii in boiling salted water until tender. Drain off all the water, sprinkle salt on the potatoes and set the uncovered pot containing them at the back of the stove that the}' may dry. Turn into a hot dish and whip with a fork until the pota- toes are light and mealy, then beat in for every ten or twelve good-sized potatoes a tablespoonful of but- •ter and a cup of hot milk, with salt as needed. Avoid over-stiffness or " mushiness," but have the potatoes soft and creamy. Scalloped Potatoes ^Miip the potatoes light, as directed in preceding recipe and beat in an egg and a tiny pinch of mace. Put into a buttered bakcdish, strew the top with fine crumbs, salt, pepper and bits of butter and, last, 288 RECIPES 289 grated cheese. Set in the oven and brown and serve in the dish in which the scallop was cooked. Potato au Gratin Peel potatoes and cut them into dice. Cook in boiling salted water until tender but not broken, drain and put Into a buttered pudding dish with a white sauce made by cooking together a tablespoonful, each, of butter and flour and half a pint of milk, seasoning this with salt and pepper. Strew grated cheese thickly over the top, divide a tablespoonful of butter into small pieces and scatter these over the top, cover and bake ten minutes, uncover and brown. O'Brien Potatoes Peel potatoes, cut them into dice and cook as for Potatoes au Gratin. To the white sauce in which you put them over the fire add a teaspoonful of onion juice and a tablespoonful of chopped green pepper. Set at the side of the fire and simmer very gently for fifteen minutes. If they cook hard the potatoes will break and become mushy. Serve in a hot dish. Parisian Potatoes Saute Peel good-sized potatoes and cut them into balls with the gouge which comes for this purpose. Par- boil these balls for ten minutes, drain them and lay them in a couple of tablespoonfuls of hot butter or good dripping. Turn them about in this until they are a delicate brown, take them out, sprinkle with minced parsley and serve. 2f)o iii'.i ri\(; iiwi) ( (){)K liooK 'I Ik |)()l;ili»(s IVdm u Iiicli 1 lie halls liavr Ixcii /^ougt'd may \n- used for iiia.sjicd potato, whipped potato, po- tato soup or anything else in whicli the shape of the vi'm'lahlf is of no iinj)ortanco. Sunt Potdtocs, Virli half u (lo/.cii ^ood-.M/id hoilctl potatoes, roll tlu'in out oil ji hiscuit board uiifil tliiy arc free from luiiips and tli( II pill into a Ixnvl and inoistcii with ji tcaspooiiful of nulled hufler and a cup of milk; work in lialf ix cupl'ul of Hour, or just enough to make a soft dough and a scant teaspoonful of salt, and one of baking ])()wder. Roll out this dough (piickly, cut into round cakes and l)ake as you would ordinary biscuit. They are very good and .should be eaten while they are hot, before they fall. I.eft-over mashed potatoes can be used for these biscuit. Dried Rusk Stir into a pint of milk a teaspoonfu} of salt, four tablespoonfuls of melted ])utter, and a half-cake of yeast dissolved in a half-cup of lukewarm water. ^lix Avith this enough flour to make a thick batter and after beating it vigorously set it in a covered bowl to rise for two hours in a warm corner. Work in then two well-beaten eggs and enough flour to make a dough which can be rolled out. Set to rise for two hours longer, then roll out and cut into rounds. Place these in a baking pan and let them rise for half an hour, bake, leave in the open oven to dry out, then put in a muslin bag, — a perfectly clean pillow slip will answer, — hang in the kitchen and dry for two or three days. When you wish to use them, soak them in iced milk or water until soft and RECIPES 303 eat with butter. They are very good and especially tempting for breakfast on hot summer mornings or for supper on sultry summer nights. Oatmeal Scones Add a teaspoonful of salt and two of baking powder to three cupfuls of oatmeal and one of wliite flour, well mixed. Into three cupfuls of scalding hot milk stir a tablespoonful of sugar with three of but- ter and mix these with a spoon into the oatmeal and flour. Turn out on a biscuit board, roll into a thin sheet, — not more than a quarter of an inch thick, — cut into rounds and bake on a soapstone griddle, browning both sides. Butter while hot. Steamed Corn Bread Put two cupfuls of corn-meal with one of flour and mix with them a teaspoonful of salt and two tablespoonfuls of white sugar. Dissolve a teaspoon- ful of soda in a little boiling water; stir into two and a half cupfuls of sour milk or buttermilk and pour this on the flour and meal. Beat well and turn into a well-greased brown bread mold with a tightly- fitting top, set in a pot of hot water or in a steamer and cook steadily for two hours. Uncover and set in the oven for ten minutes to brown and dry. Eat hot. Southern Batter Bread Stir half a cupful of cold boiled rice into a pint of milk and add to it two eggs beaten light and a tablespoonful of melted butter. Put with this two S04 HELPING HAND ( OOK I'.OOK cups of the Soutlurii w.itcr-grouiul iia-ul in which yon have sifted a tcaspoonful of salt. Bake in shal- low pans and eat hot. 'i'his hiv.id is luA good made of the orchnarv Northern meal. U'lioU-U'luat Mnfjius I^eat two e^frs H^ht, add to them half a tahle- spoonful of butter or lard, melted, two teaspoonfuls of sugar, a cup of milk, and then stir in two cupfuls of whole-wheat flour with which have been sifted a saltspoonful of salt and a heaping tcaspoonful of baking })owder. Bake in greased muffin tins. Corn-Meal Drop Cakes Pour a cupful of lx)iling water on three cups of com-meal with which has been sifted a teaspoonful of salt, mix in a tablespoonful of lard, melted, and beat until you have a smooth paste. Stir in three cups of sour milk or buttermilk with two tablespoonfuls of molasses and an even teaspoonful of soda dissolved in a couple of tablespoonfuls of boiling water, add a beaten egg, beat thoroughly and bake on a soapstone griddle. Rice Waffles Rub a tablespoonful of melted lard and butter and a teaspoonful of salt into a cupful of cold boiled rice and beat into it three well-whipped eggs. Add four cups of milk, alternately with three cupfuls of flour with which 3'ou have sifted a teaspoonful of baking powder, and bake in well-greased waffle irons. RECIPES 305 Sally Lunn Mix a cupful of warm milk with one of warm water and stir into them four well-beaten eggs. Add a teaspoonful of salt, a scant half teaspoonful of soda and half a cupful of melted butter ; stir In a half- yeast cake dissolved In four tablespoonfuls of warm water. Mix with this a quart of sifted flour and after beating the batter thoroughly turn it into a well-greased mold and let It rise for six hours. When it has risen to twice its original bulk bake it for three-quarters of an hour in a steady oven, covering it with paper after It has been In the oven for a few minutes, that the top crust may not be too hard. Turn out on a hot plate and eat with butter. Baked Milk Toast Trim the crust from slices of bread cut about half an inch thick, toast lightly on both sides, butter mod- erately, and lay the slices in a deep dish, sprinkling a little salt on each. Pour in enough milk to cover the toast, putting a little cream with It, If possible, cover the dish, bake for fifteen minutes In a steady oven. This is a far more attractive dish than that usually served as milk toast. Brewis Dry stale slices of bread In the oven and crush with the rolling pin into coarse crumbs. Heat two cups of milk to boiling, stir in a teaspoonful of salt and a cupful of the crushed bread. Add a table- 806 Ill.I.l'INC HAM) COOK HOOK spiMJiiful of hullcr and cook l"ur about five minutes, stirring constantly. Serve liol with cream. Ihikfd lircad and Cheese Cut slices of moderately stale bread about half an inch thick, trimminfr off tiie crust and arranfje it in a pudding dish, laying on each slice of bread one of American cheese, about an ei/:jhth of an incii thick. Sprinkle the layers with a little salt, pour over them enough milk to fill the dish full, set it in the oven, covered, and bake for half an hour, uncover and brown. Baked Welsh Rabbit Prepare exactly as in the preceding recipe but add a beaten egg to a cup of hot milk, and when the bread and cheese have baked for twenty minutes add the hot milk and egg to the dish and bake for ten minutes longer. Either dish is simple, appetizing and nourishing. Fried Bread and Cheese Cut thin slices of American cheese and lay a slice of cheese between two thicknesses of bread, cut about half an inch thick. If they do not stay together otherwise, pin them with small wooden toothpicks, which can be removed before the dish is sened. Lay these slices in hot butter and fry to a good l)rown. They are extremely toothsome and not especially di- gestible. RECIPES 307 Cheese Fondu Heat two cupfuls of milk and stir into it a cupful of bread crumbs. Let these soak for fifteen minutes. Beat three eggs light, mix with them a tablespoonful of melted butter, a saltspoonful of salt and a pinch of cayenne, the milk and crumbs and lastly a cupful of grated cheese. Turn into a buttered pudding dish, strew crumbs over the top with bits of butter here and there, cover, bake fifteen minutes, uncover and brown and serve immediately, as it falls almost at ( nee. Cheese Souffle Beat four eggs light, mix with them a cupful of hot milk which has been thickened with a teaspoonful of cornstarch wet up in a little cold milk, add a large tablespoonful of butter, melted, a saltspoonful of salt, a pinch of red pepper and a cupful of grated cheese. Beat hard for a minute, turn into a buttered pudding dish or into individual nappies and bake in a quick oven until puffy and lightly browned. Serve promptly. Toasted Cream Cheese Sandwiches Cut bread a quarter of an inch thick, buttering it on the loaf, spread with cream cheese, made soft with butter and cream and seasoned with salt and pepper, make into sandwiches with the cream cheese inside and toast lightly on the bread side. The toaster must be very hot when they are put in, or if a coal 308 HI'.I.IMNC HAND ( OOK 1U)()K fire is used, it must be ut u red glow that the bread iiiiiy toast (jiiickly. Olive SuJidzi'ichfH Chop stoned or stuffed olives fine, mix tlicni with a little thick niavoriiiaise and .spread on lliin slices of white or of brown bread, which has been buttered on the loaf. Marguerites Beat, tlie white of one egg partially, but not stiff, mix with it two tablespoonfuls of sugar and a half cupful of walnuts, chopped very fine. Spread on wafers or wheaten crjickers of any delicate unsweet- ened variety, arrange on a flat pan and bake to a light brown. SALADS Apple and Nut Salad Shell English walnuts, blanch and chop them coarsely and put them with twice as much bulk of apple-cubes first peeling and coring the apples. The fruit should not be put in until the last moment, as it browns on exposure to the air. Serve on lettuce leaves with French or mayonnaise dressing. Fruit Salad Put together four oranges, which have been peeled, stripped of the white inner skin, divided into lobes and seeded, a grape fruit, treated in similar fashion, half a pound of white grapes, peeled and seeded, half a cupful of walnuts, shelled, blanched and cut up small and if you wish, a sliced banana or an apple. Arrange in a dish on lettuce leaves and serve with a mayonnaise. Chestnut and Lettuce Salad Remove the shells from the large French or Spanish chestnuts, throw them into boiling water to loosen the skins, remove these and lay the blanched kernels on lettuce leaves. When thoroughly chilled pour a French dressing over them. 309 .SIO Ill.l.l'lNCi HAND (OOK 1U)()K Spanish S(ilr removed, with a coating of grated cocoanut, sprird