{■Jass_XX7i51 B()ok_i£?_7J ('or left open all dtiring the process, unless the dor*r con- tains large perforations for the admission of fresh air. Light the oven burners fully live min- utes before putting in the roast, as it is of 8 Popular Dishes. the utmost importance that the broiHng oven should be well heated. Put the meat on the broiling- rack, sprinkle with pepper and run it into the broiling oven, so that the meat will be about one and a half or two inches from the flame. When one side is seared, ex- pose another part to the heat, and so con- tinue until all sides are seared, thus seal- ing in the juices, then place on a lower slide to finish. Baste every ten or fifteen minutes with the fat in the drip pan, turn frequently, being very careful not to pierce it with the fork, which would allow the juices to escape, thus making the meat dry and tasteless. Allow about eighteen minutes to each pound of meat and one- half hour before the meat is done, sprinkle it all over with salt. At serving time remove the meat to a hot platter, drain off all but two or four tablespoon fuls of fat (according to the size of the family). To each two table- spoonfuls add two level tablespoonfuls of flour, rub to a paste, then add one-half pint of boiling water or stock, place over the fire and stir until it bubbles, season to taste with salt and pepper and serve. Many persons prefer meat cooked in this way to that baked in an oven, but where the latter method is preferred, bake as in an ordinary range, lighting the oven burn- ers ten minutes before putting in the meat. Place the meat in the oven, allowing a Roasting. g strong heat for thirty minutes (about 500°). At the end of that time reduce the heat to about 410°, by turning off some of the gas, and finish baking at the reduced temperature, basting every fifteen minutes. When done finish the same as roasted meat. FRYING ON A GAS RANGE. Frying may be done more perfectly and with much greater ease and comfort (es- pecially in hot weather) over gas, than with any other fuel, as one has such per- fect control over it and can keep the fat at an even temperature, by a slight turn of the valve. For frying one should have a deep ket- tle, a wire frying basket, a plate to rest it on and receive any fat which may drop from it and a flat pan lined with soft paper, to receive the articles as they are taken from the basket. Have sufficient fat in the pan to com- pletely cover the articles to be fried ; place over the gas flame and allow it to heat until a bluish smoke rises from it, or until a small piece of bread will brown in it quickly. When frying croquettes put only two at a time into the basket, as more than this will lower the temperature so that the fat will soak into them, which must al- w^ays be avoided. After putting the cro- 10 Popular Dishes. quettes in, place the basket in the hot fat and when they are a rich brown, lift the basket, placing it on the plate. Lift the croquettes one at a time and place them on the soft paper to drain. Have the oven warm and keep the pan containing the fried articles in it to keep them warm. When frying oysters, unless very large, three may be put in at a time. BAKING BREAD AND ROLLS. Five or ten minutes before the oven will be needed for baking, light both burners and before putting the articles to be baked into the oven, regulate the flame so as to obtain the desired amount of heat. A two-pound box loaf of bread should bake one hour in a temperature of 400° ; smaller loaves may be baked in a slightly hotter oven and removed when a nice brown. Ten minutes before taking the bread from the oven turn off the gas en- tirely, in order to utilize the heat remain- ing in the oven. Rolls require a temperature of about 430°. Baking powder biscuits, gems and quick muffins about 500°. Li baking all these articles place them on the middle or upper rack, as the heat in a gas range oven is usually more uni- form in the upper part. If the proper amount of gas is used Baking Bread. ii everything baked in these ovens should be a beautiful and uniform brown. If the bottom scorches before the top is brown, it is usually an indication that too much gas was used. If one has not an oven thermometer the desired results may be obtained by carefully observing the amount of gas turned on each time, for each class of articles, if not just right the first time, more or less as required may be turned on the next and all succeeding times. By a little practice and intelligent observation one may soon obtain the most satisfactory results. BAKING PASTRY. Few things require as much care in baking as pastry. Before baking it should be thoroughly chilled. Light the oven burners ten minutes before putting in the pastry and in five minutes regulate the heat by turning off, if necessary, some of the gas; about 500°, or a temperature suitable for baking powder biscuits, will be found suitable for pastry. Place the pie or patties on the middle slide of the gas range oven, and when well puffed up (in about twelve minutes) turn off some of the gas and finish baking at a lower temperature (about 420°). In baking pattie shells they should be well puffed up at the end of twelve or fif- teen minutes : at that time reduce the heat 12 Popular Dishes. and slip a thin sheet of asbestos under the pan, or on the shelf below them, to pre- vent them from scorching on the bottom. BAKING CAKES. Fully ten minutes before the cake is ready for the oven, light the front burner and in five minutes regulate the flame to furnish the desired amount of heat. A loaf cake containing butter requires a temperature of 400°, cookies about 425°, layer cakes and pattie cakes 420°, angel food and sunshine cake 380°. Cookies should be baked upon the U|p- per slide of the oven, but the middle slide will be found most satisfactory for the baking of all other cakes. Where two slides are needed for layer cakes use the two upper ones, being care- ful not to place the tins so that one comes immediately over another. TOASTING. Toasting by gas is done quickly and easily. Light the oven burners, then cut the bread the desired thickness (one-half inch, luiless otherwise preferred). Place it on the broiling rack and run into the warm broiling oven. Leave the door open and give the toast constant attention until every piece is out. Watch carefully and Toasting. 13 as each piece browns, turn and brown the other side. Serve at once, with or with- out butter, as preferred, the latter being preferable for those having weak diges- tive organs. There is a gauze wire toaster made, which may be used over the flame, which does beautiful work, the gauze wire pre- venting the flame from reaching the toast. TWICE BAKED BREAD. Cut stale bread into very thin slices, ar- range in a single layer on a large baking pan. Light one oven burner, place the pan in the oven and keep the oven at a very moderate heat until the bread is crisp and a delicate brown. This may be served either hot or cold (is delicious either way) and as the starch in the bread is partly converted into dextrin, it is the safest form of bread to give to a dyspep- tic or invalid. S0UP9. SOUP STOCK. One shin of beef, five quarts of cold water, one onion, one small carrot, one turnip, two bay leaves, one sprig of pars- ley, twelve cloves, one stock of celery, one level tablespoonful of salt. Wipe the meat well with a damp cloth, then re- 14 Popular Dishes. move all the meat from the bone. Place the bones in the bottom of a large porce- lain-lined or granite soup kettle (never use an iron kettle for soup). Cut the meat into very small pieces across the grain and lay on top of the bones, add the cold water and stand the kettle on the back of the range for one hour, then place it over a good fire. When it begins to steam and the scum appears on the top place it over a more moderate fire, add one-half cup of cold water and remove the scum. Then cover the kettle securely and allow it to simmer gently for four hours. Now add the salt and vegetables and sim- mer one hour longer. Now remove from the fire, strain first through a colander and again through a fine sieve and put at once into a cold place. When cold and solid remove the grease and it is ready for use. TOMATO SOUP. One quart of stewed tomatoes, or one quart can, one pint of stock, one small onion, one bay leaf, one stalk of celery, and a sprig of parsley, one teaspoonful of sugar, one-quarter teaspoonful of baking soda, two level tablespoonfuls of butter, four level tablespoonfuls of flour, salt and pepper to taste. Put the tomatoes in a saucepan with the onion, bay leaf, parsley and celery, let it stew for about ten min- Soups. 1 5 utes. Now press through a sieve fine enough to remove the seeds. Put it into a clean saucepan with the stock, place over the fire and bring to a boiling point. Rub the butter and flour together until smooth, and stir into the boiling soup. Stir con- stantly until smooth, then add the salt, pepper, sugar and soda, and serve. CREAM OF CELERY SOUP. Four roots of celery, one quart of milk, one pint of water in which celery was boiled, three level tablespoonfuls of but- ter, six level tablespoonfuls of flour, about three level teaspoonfuls of salt, and white pepper to taste, one slice of onion. Wash the celery and cut into small pieces, cover it with boiling water and boil about one- half hour, or until tender, then press it through a colander. Put the milk on in a farina boiler with the onion. Rub the butter and flour together, and stir into the boiling milk, stir a moment, then re- move the onion and add the strained cel- ery and water, also the salt and pepper. When thoroughly heated serve. This soup is improved by using one-half milk and one-half veal or chicken stock. CREAM OF CHEESE SOUR One quart of milk, one slice of onion, one slice of carrot, one blade of mace, two 1 6 Popular Dishes. tablespoonfuls of butter, two tablespoon- fuls of flour, three heaping- tablespoonfuls of grated Parmesan cheese or three- fourths cup of American cheese, yolks of two eggs, salt and pepper. Directions: Put the milk on in the double boiler with the carrot, onion and mace; rub butter and flour together; when the milk has reached boiling point remove the veg- etables and add the butter and flour; stir constantly until it thickens ; add the cheese and stir until melted, then take it from the fire ; add beaten yolks of the eggs, salt and pepper. Serve at once. This soup cannot be heated over. CREAM OF LIMA BEAN SOUP. One quart of fresh lima beans, or one can, one pint of milk and one pint of veal or chicken stock, or one quart of milk, two level tablespoonfuls of butter, two level tablespoonfuls of flour ; salt and pepper to taste. If fresh beans are used put into a saucepan, cover with boiling water and boil gently about one-half hour until ten- der, drain and press through a colander. Put the milk on in a double boiler, also the stock, if used. Rub the butter and flour together, add to the boiling mix- ture, stir until it thickens, then add the beans and salt and pepper, cover and let stand until hot, then serve. Soups. 1 7 CREAM OF PEA SOUP. One can (or one pint of cooked peas) one quart of rich milk, two rounding ta- blespoonfuls of butter, three level table- spoonfuls of flour, salt to taste and white pepper if desired. If canned peas be used, drain the peas and wash through two waters. Press them through a colander or vegetable press. This will be found easier if they are first heated. Put the milk in a double boiler, rub the butter and flour together, when the milk is scalded add these, then salt and pepper and last the strained peas. \^nien thoroughly heated, serve. If French peas are used, or carefully cooked fresh ones, this soup is a delicate green, forming a very suitable one for a green and white luncheon. CREAM OF SALMON SOUP. One-half can of salmon, one quart of milk, two rounding tablespoonfuls of but- ter, two rounding tablespoonfuls of flour, two level teaspoon fuls of salt, speck of cayenne. Drain the oil from the salmon, remove bones and skin, mash the salmon fine, add one cup of the milk heated and strain through a sieve or vegetable press. Put the rest of the milk into a double boiler over the fire, rub the butter and flour to- 1 8 Popular Dishes. gether and add to the scalded milk, stir a moment, add salt and cayenne and last the strained salmon. When well heated, serve. If wanted for a pink luncheon, a drop or two of red coloring may be added to make it a little more decided pink. CREAM OF TOMATO SOUP. Place in a saucepan one cup of tomatoes (stewed or canned), add a small blade of mace, two slices of onion, one level tea- spoon of celery salt, and a sprig of pars- ley. Cook ten minutes, strain, removing all seeds, add one-half teaspoon of sugar, one-eighth teaspoon of baking soda, the same of paprika and one level teaspoon of salt. Put one pint of milk into a double boil- er, melt three level tablespoons of butter, add to it two level tablespoons of flour, mix and add to the hot milk. Just before pouring into the tureen, combine the two and serve at once. FRUIT SOUP. These soups may be made from cur- rants, oranges, cranberries, or a mixture of currants and raspberries. One pint of juice, one pint of boiling water, one table- spoonful or arrowroot, sugar to taste. Moisten the arrowroot in a little cold wa- Soups. 19 ter, add the boiling water and sugar, boil a moment and add the fruit juice. At serv- ing time, half-fill a punch bowl with crack- ed ice, pour in the fruit juice and it is ready to serve. Serve in punch glasses. HALIBUT BAKED WITH ONION. Have a halibut steak cut about one and a half inches thick. Butter the bottom of a baking pan ; sprinkle it with finely- chopped onion. Put the halibut steak on top of this, brush it over with the yolk of an egg, sprinkle with chopped onion, pars- ley, pepper and salt. Pour over it a tea- spoonful of lemon juice, and place over it here and there small bits of butter, using in all about a rounding tablespoon ful, and bake in a moderate oven 30 minutes. Gar- nish with parsley and slices of lemon, and serve Bechamel sauce with it. HALIBUT STEAK WITH WELSH RAREBIT. Take a halibut steak one to one and one-half inches thick, sprinkle with salt, pour over it a tablespoonful of lemon juice and the same of melted butter. Place on a fish sheet in a baking pan and bake rather slowly for half an hour, or until done, baste once with melted butter. 20 Popular Dishes. When ready to serve, slide carefully onto a hot platter and pour over it a Welsh rarebit made as follows, and serve imme- diately. WELSH RAREBIT. Put into a saucepan a rounding table- spoonful of butter, place over the fire and melt, then add one-half pound of soft cheese chipped fine and stir until melted, then add gradually one-half cup of cream, when hot, stir in the beaten yolks of two eggs, add one-half teaspoonful of salt and a speck of cayenne. Take at once from the fire and serve. BAKED FILLETS OF HALIBUT. Two pounds of halibut, one-quarter cup of butter, one-quarter teaspoonful of salt, one teaspoonful of lemon juice, one-quar- ter teaspoonful of onion juice, one-half saltspoonful of pepper. Have the halibut cut into three-quarter inch slices, remove the skin and cut slices into fillets. Melt the butter and add the seasonings. Dip each fillet into this sauce, place on a fish sheet, or in a shallow pan and bake about fifteen minutes in a quick oven, serve with tomato cream sauce. TURBANS OF HALIBUT. Have the slice of halibut cut about one- half inch thick, divide each slice into four Fish. 21 pieces of equal size. For each slice take two tablespoonfuls of melted butter, add to it one teaspoonful of lemon juice and one^eighth teaspoonful of onion juice, mix thoroughly, dip each piece of halibut in this mixture, sprinkle with salt and pepper and roll into turbans. Fasten each with two wooden toothpicks, which have been dipped into melted butter. Place in a granite baking pan and bake in a quick oven twenty minutes. Have ready some boiled potato balls, pour melted butter over them while hot and sprinkle with finely chopped parsley. Arrange the tur- bans in centre of a hot platter and use the potato balls as a garnish. FRIED HALIBUT. Have the halibut cut in slices about three- fourths of an inch thick; cut in pieces about two inches square. Dip and fry the same as oysters. FISH ROLLS. One pound of raw fish, one and one- quarter cups of soft bread crumbs, one- half cup of milk, whites of two eggs, one level teaspoonful salt, one-quarter tea- spoonful of onion juice, a speck of cay- enne, one teaspoonful of finely chopped parsley. Cut the fish very fine with a silver knife. 22 Popular Dishes. Put crumbs and milk over the fire and stir until smooth. Take from the fire, add the fish, the unbeaten whites and season- ings. Mix well, turn out to cool. When cold form into small cylinders, cover with bread crumbs, egg and bread crumbs and fry like croquettes. ESCALOPED FISH. One pint of pieces of cold cooked fish, two eggs, one pint of milk, one rounding tablespoonful of butter, two rounding ta- blespoonfuls of flour, one blade of mace, one bay leaf, one sprig of parsley and one small piece of onion. Put the milk on in a double boiler, add to it the mace, onion, parsley and bay leaf. Rub the but- ter and flour together, and when the milk reaches boiling point remove the season- ing and stir in the butter and flour, stir until thickened (about two minutes), then add the well beaten eggs and remove from the fire; add half a teaspoonful of salt and a speck of cayenne; put a layer of this sauce in the bottom of the baking dish, then a layer of the fish, then another layer of the sauce and so on until all is used, having the last layer sauce. Sprinkle the top lightly with bread crumbs and put in the oven until a nice brown. This may also be served in scallop dishes or shells. fish. 23 FISH TURBOT IN SHELLS. To every pound of cooked fish allow four tablespoonfuls of bread crumbs, yolks of two hard boiled eggs, one round- ing tablespoonful of butter, one rounding tablespoonful of flour, one cup of cream or milk, one tablespoonful of chopped parsley, salt and pepper to taste. Scald the cream; rub butter and flour together until smooth; add to the scalded cream, stir until it thickens; add the bread crumbs, and stir until smooth, take from the fire, add the fish, parsley and season- ing; mix carefully that the fish may not become stringy. Fill the greased shells, brush over with beaten egg; cover with bread crumbs and brown in a quick oven. SALMON CROQUETTES. One pound can of salmon, one cup of milk, two level tablespoonfuls of butter, three heaping tablespoonfuls of flour, one tablespoonful of lemon juice, one level teaspoonful of salt, three shakes of cay- enne pepiper. Remove the bone and skin from the salmon. Place the milk in a double boiler. Rub the butter and flour together and add to the boiling milk, stir- ring until it thickens. Add to the salmon the salt, pepper, chopped parsley and lem- on juice ; then pour the cream sauce over the salmon, stirring the whole together 24 Popular Dishes. until thoroughly mixed. Spread out on a platter to cool. When thoroughly chill- ed roll with the hands into cylinder-shaped croquettes of suitable size, roll them in fine bread crumbs, then in a beaten egg, and again in coarser bread crumbs. Fry in deep fat. SALMON WITH SAUCE HOL- LANDAISE. Cover a can of salmon with boiling water and allow it to remain over a mod- erate fire for about twent}^ minutes. In the meanwhile make the sauce. Remove the can of salmon from the hot water; open the can and turn the salmon onto a platter. Pour the sauce around and serve. ESCALOPED SALMON. One can of salmon, one and one-quar- ter cups of milk, one rounding tablespoon- ful each of butter and flour, one-half tea- spoonful salt, two teaspoonfuls of lemon juice, pepper to taste, one-third cup of dried bread crumbs, two tablespoonfuls of melted butter. Turn the salmon onto a dish and remove all skin and bone, break- ing as little as possible. Make a cream sauce of the milk, butter, flour, salt and pepper, add the lemon juice to the salmon. Arrange one-half of the salmon in a but- tered baking dish, sprinkle very lightly Fish. 25 with salt and baste over it one-half of the cream sauce, arrange balance of salmon and cover with remaining sauce. Rub the melted butter thoroughly into the bread crumbs, spread them over the fish mix- ture and brown in a moderate oven. SALMON SOUFFLE. Drain a one-pound can of salmon, re- move the bones and skin and mince it hne ; add to it a level teaspoonful of salt, three shakes of cayenne, one tablespoonful of lemon juice, and one tablespoonful of fine- ly chopped parsley. Place in a double boiler one-half pint of milk; rub together two level tablespoonfuls of butter and three level tablespoonfuls of flour; stir these into the milk when it reaches boiling point, and continue stirring until it thick- ens. Pour this mixture over the salmon and stir until well mixed. Now add the w^ell-beaten yolks of three eggs, and last of all, the three whites beaten to a stiff froth. Put into individual molds and bake in a moderate oven for ten minutes. SALMON TIMBALES. Drain the liquor from one can of sal- mon and remove all pieces of skin and bone ; mash fine with a fork and mix with three eggs beaten light without separat- ing, season w^ith salt and pepper, one tea- 26 Popular Dishes. spoonful of lemon juice and a teaspoonful of parsley chopped fine; place in greased individual molds, place in a baking pan and pour in water until the moulds are two-thirds covered, cover with greased paper and bake in a moderate oven for 1 5 minues. Serve with a half pint of cream sauce, to which has been added the yolk of one egg just before removing the sauce from the fire. LOBSTER TIMBALES. One can of lobster or two two-pound fresh lobsters, one cup of stale bread crumbs, one cup of milk, half cup of cream, four teaspoonfuls of essence of anchovy, level teaspoonful of salt, few grains of cayenne and the whites of six eggs. Chop the lobster fine; place the milk and bread crumbs in a saucepan and cook to a paste, add the cream, anchovy, salt and pepper, add this to the lobster and stir in carefully the whites of the eggs beaten stiff; turn into small timbale moulds, filling three-fourths full ; place in a pan of hot water; cover with buttered paper and bake twenty minutes. Serve with lobster sauce. BAKED OYSTERS AND MACARONI. Break quarter of a pound of macaroni into small pieces and boil in plenty of salt- Fish. 27 ed water for twenty-five minutes or until tender ; drain. Scald one pint of oysters in their own liquor and drain. Grease a bak- ing dish ; put in a layer of macaroni, then a layer of oysters, and season with salt and pepper; continue until all are used, having the last layer macaroni. Pour over this one cup of cream sauce and sprinkle over the top one-third cup of stale bread crumbs into which has been rubbed two tablespoon fuls of melted butter, and bake in a quick oven for about twenty minutes. FRIED OYSTERS. Select large oysters, drain them and wash thoroughly, drain again and wipe perfectly dry with soft linen cloth, sprin- kle lightly with salt, roll in bread crumbs, cover with egg and cover again with bread crumbs. Place three at a time in a frying basket ; immerse in hot fat and fry until a nice brown; drain on paper and serve at once. STEWED OYSTERS. One pint of oysters, one and one-half cups of milk, one rounding tablespoonful each of butter and flour, add salt and cay- enne to taste. Drain the oysters, saving the liquor, wash thoroughly and drain 28 Popular Dishes. again. Put the milk over the fire in a double boiler, rub the butter and flour to- gether, add them to the scalded milk and stir until it thickens. Put the oyster liquor over the fire, when it reaches boiling point, remove the scum carefully and add the oysters, put them over a hot fire, watch carefully and stir occasionally. When the edges curl, turn at once into the cream sauce, add the salt and cayenne and serve. ESCALOPED OYSTERS. One quart of oysters, one pint of soft bread crumbs, one-quarter cup of butter, one-quarter cup of oyster liquor or cream, salt and pepper to taste. Drain the oysters, wash and drain again. Put the oyster liquor over the fire,, when it reaches the boiling point remove the scum ; melt the butter and rub it well into the bread crumbs ; put a layer of these in a shallow baking dish, arrange over them a layer of oysters, sprinkle with salt and pepper, spread over them one-half the remaining bread crumbs, arrange over this the balance of the oysters, season and put the remaining crumbs on top, add care- fully the liquor or cream and bake in a hot oven about twenty minutes. To have these perfect only two layers of oysters should be put into the pan. Fish. 29 PIGS IN BLANKETS. Drain any number of oysters required and throw them into cold water for a mo- ment, then drain again. Wipe each oys- ter carefully on a soft linen cloth, slice some bacon as thin as possible, allowing a slice for each oyster. Place a slice of bacon on the palm of the hand, put an oyster on it and fold the bacon in such a Avay that the ends come together ; then run an ordinary wooden toothpick through both the bacon and oyster. Place a few at a time in a hot skillet, brown first on one side and then on the other. Serve hot. SWEETBREADS AND OYSTERS. MEXICAN STYLE. Soak and blanch one large pair of sweetbreads for one hour, cut into three- fourths inch cubes with a silver knife, re- moving as far as possible the skin and lit- tle pipes. Drain three dozen fine oysters, wash thoroughly and drain again. Place the oyster liquor (first drained off) into an agate stew pan, let come to boiling point, skim carefully, then drop in the cubes of sweetbreads. Cut one-half cup of buttter into small pieces, roll each in flour and add also, if convenient, three ta- blespoons of veal or chicken gravy. Let 30 Popular Dishes. simmer gently until sweetbreads are ten- der — ten or fifteen minutes — then add one-fourth cup or more of good cream, salt and red pepper to taste, and when steaming hot add the drained oysters, stir gently until edges curl. Serve at once on toast, or in hot dish. KEBOBBED OYSTERS. Drain 50 oysters. Boil the liquor, skim and strain and stand aside until wanted. Take the white part from one bunch of celery and slice it very fine, chop sufficient parsley to make two tablespoonfuls. Spread out on the board about a pint of stale bread crumbs, beat four eggs, add to them about four tablespoonfuls ( f oyster liquor. Now dip each oyster, first in the egg and then into the crumbs. Arrange them neatly over the bottom of a baking dish, crowding them just a little; sprinkle over them salt, pepper, celery and parsley ; then dip again and put over another layer of oysters ; season, add parsley and celery and continue until the oysters are all used, having the last layer oysters. Cut a table- spoonful of butter into pieces and put them over the top. Pour one-half cup of oyster liquor over the whole. Bake in a quick oven 20 minutes. Serve smoking hot. Fish. 31 OYSTERS AU GRATIN. Drain 25 oysters, put into a saucepan two level tablespoonfuls of butter, stir over the fire ; add two level tablespoonfuls of flour and rub together until smooth; add to this one cup of milk and stir until it bubbles ; add half a teaspoonful of salt and a speck of cayenne, grease some escal- op shells lightly with butter, place three or four oysters in each, cover with cream sauce, then sprinkle with fine dried bread crumbs which have been moistened with some melted butter. Place in a quick oven until a delicate brown and serve at once. OYSTER COCKTAILS. For each person allow about five small oysters, which should be drained, washed in cold water and carefully drained again, then set in a very cold place. At serving time dispose in claret glasses. Pour over each two teaspoons of sauce made by com- bining two tablespoons of Harvey sauce, four tablespoons of tomato catsup, one teaspoon of pepper sauce, one-half tea- spoon of salt, and two tablespoons of lem- on juice. If preferred, this may be served in cups made of small, firm tomatoes ; when so served, place each tomato on a pretty let- tuce leaf, or in a nest made of head lettuce, or garnish with parsley. 32 Popular Dishes. CLAM COCKTAILS. IMake the same as oyster cocktails, using very small clams. Omit the wash- ing. ESCALOPED CLAMS. Twenty-five clams, one and one-half cups of milk, three level tablespoonfuls each of butter and flour, one and one- quarter teaspoonfuls onion juice, one-half cup buttered bread crumbs, salt and pe*p- per to taste. Put the clams into a pan with just a lit- tle water. Place in a hot oven and when they open remove from the oven and take the clams from the shells, saving the liquor. Chop them fine, put them with the liquor and if necessary about one- fourth cup of water over the fire and al- low them to simmer gently for ten min- utes. Put the butter into a saucepan, place over the fire and when melted (do not let it brown) add the flour, mix, then add the milk and stir until it bubbles, re- move from the fire, add the onion juice, salt, pepper and cooked clams. Put into shells, sprinkle with buttered crumbs and bake in a hot oven until the crumbs are a nice brown. SARDINE BALLS. Wipe the oil from twelve sardines, and mash to a fine paste with the hard-boiled Fish. 33 yolks of three eggs, add one raw ^gg yolk, a dash of paprika, and two table- spoonfuls of melted butter. Soak one- half cup of soft bread crumbs in one- fourth cup of rich milk. Combine the two mixtures, press all through a vegetable press or coarse sieve. Form into balls the size of walnuts, cover with an Qgg diluted with one tablespoonful of water, roll in bread crumbs and fry in deep fat, in a frying basket. Serve on a dainty doily, garnish with parsley and lemon. fIDeata. CHICKEN TERRAPIN. One quart of cooked chicken cut into half-inch dice, three hard boiled eggs, one- fourth teaspoonful of ground mace, one- eighth teaspoonful of ground cloves, one tablespoonful of flour, one-fourth pound of butter, one-half cup of cream, salt and cayenne to taste and one gill of sherry. Place the cream in a double boiler; rub the butter and flour together, add to the cream, stir until it thickens ; add the hard boiled yolks, which have been pressed through a vegetable press or worked to a smooth paste, also the mace, cloves, salt and pepper; then stir in the chicken dice and when thoroughly heated add the sher- ry and serve immediately. Boiled or 34 Popular Dishes. baked calf's liver is delicious served in the same manner as chicken. LARDED SWEETBREADS. Trim the fat from a pair of sweet- breads, place in a saucepan, cover with boiling water, add a small piece of celery and part of a bay leaf, simmer gently for fifteen minutes, remove from the water, and throw into cold water for ten minutes to blanch. Now take from the water, re- move any loose pieces of fat and any ob- jectionable part; lard the sweetbreads, place in a granite or earthenware baking dish, dredge w^ith salt, pepper and flour, cover the bottom of the pan with stock or water, and bake in a moderate oven for three-quarters of an hour, or until a nice brown, basting every ten minutes. When done, place on a platter, and arrange around them hot peas from which the wa- ter has been drained, and seasoned with salt, pepper and butter. PILAU OF MUTTON. Take one and one-half pounds of mut- ton from the neck, cut into slices about three-fourths of an inch thick and about two inches in size; cover with boiling water, boil rapidly for two or three min- utes, then place over a more moderate fire and simmer gently for about three-quar- Meats. 35 ters of an hour, then add a level teas,poon- ful of salt, a little white pepper and a me- dium sized onion chopped fine. Wash three-fourths of a cup of rice, sprinkle over the top of the meat, and simmer gently until the rice is tender, about three- quarters of an hour. At serving time turn out on to a platter and cover with one- half pint of tomato sauce. CURRY OF MUTTON. Any piece of cold roast or boiled mut- ton may be used for this dish. If none is at hand, boil until tender about one and one-half pounds of mutton, and when ten- der place in a skillet two level tablespoon- fuls of butter, allow it to melt, and when hot add one large onion cut into very thin slices or chopped fine, and keep it stirred until a delicate brown; now sprinkle over it two level teaspoonfuls of curry powder and two level tablespoonfuls of flour, stir until well mixed and then add one-half pint of the broth in which the mutton was boiled, stir until it thickens, then add the meat, cut into rather small pieces; mix well with the gravy, add half a lemon sliced, then cover and let simmer gently for about ten minutes. Heap boiled rice in the center of a platter and arrange the curried mutton around it, or they may be served in separate dishes. 2,6 Popular Dishes. BAKED VEAL CUTLETS. Take a veal steak about three-fourths of an inch thick; butter the bottom of a roasting pan, sprinkle it with chopped on- ion, salt and pepper, put the veal steak on top of this, sprinkle thickly v^ith chopped onion, parsley, salt and pepper, cover with a tablespoonful of butter, cut into small pieces, and bake in a moderate oven about half an hour. When done take from the pan and put on a platter ready for serving. Place in the baking pan a rounding table- spoonful of butter and a rounding table- spoonful of flour; mix thoroughly, then add half a pint of water or stock, stir until thickened and add half a teaspoonful of salt and four shakes of white pepper. Pour this sauce around the steak and serve. NUT ROLL. Take a thin slice of veal, sprinkle with chopped almonds and English walnuts, roll and tie securely with twine, place in a saucepan, nearly cover with boiling stock or water, add half a bay leaf, a stalk of celery and a slice or two of onion, sim- mer gently until done (about one and one- half hours), adding salt and pepper at the end of the hour. When done take from the saucepan, and when cold remove the string. Cut into thin slices and serve wHh alternate slices of tomato aspic. Meats. 37 TASSE HAM. Six hard boiled eggs, one-third cup of bread crumbs, one-third cup of milk, one cup of cooked ham chopped fine. Remove the shells from the eggs, shave a thin slice from each end, cut in half and care- fully remove the yolks, put where they will keep warm. Cook the bread crumbs and milk together until they form a paste, add the ham, season lightly with mustard and cayenne ; beat one egg and add grad- ually until the mixture can be molded into balls ; now form into balls the size of the yolks and place one in each cup. Make one pint of cream sauce;, arrange the stuffed whites around the edge of a hot platter, pour the sauce in the center and press the yolks which have been seasoned with salt and pepper, through a vegetable press over the cream sauce. Place in the oven a few moments; garnish wnth pars- ley and serve at once. ITALIAN HAM TOAST. Three hard boiled eggs, one cup of chopped ham, six slices of toast cut round, one-half pint of cream sauce. Chop whites of eggs fine and press the yolks through a vegetable press; mix part of the cream sauce with the chopped whites and pour the rest onto a hot platter; spread the slices of toast with the creamed whites, 38 Popular Dishes. then the chopped ham and last with the sifted yolks ; sprinkle any surplus ham and sifted yolks over the cream sauce; place the slices of toast on top and warm in the oven a few moments. HAMBURG STEAK. Put one pound of round steak through a meat chopper, then add to it one level teaspoonful of salt, one-eighth teaspoon- ful of pepper, one-half teaspoonful of on- ion juice and a level tablespoon ful of chopped parsley. Form into six steaks, being careful not to have the edges thin- ner than the center of the steak. Broil or saute and serve with tomato sauce. BEEF LOAF. One pound of uncooked beef chopped fine, yolk of one egg, one tablespoonful of chopped parsley, one tablespoonful of but- ter, two tablespoon fuls of bread crumbs, one teaspoonful of lemon juice, one tea- spoonful of salt, three dashes of black pepper and a half teaspoonful of onion juice. Mix all the ingredients together, then form into a roll about six inches long; wrap in buttered paper; place in a baking pan and bake in a quick oven about thirty minutes; baste every five minutes with one-fourth of a cup of butter melted in one cup of boiling water; serve with brown mushroom sauce poured around it. Meats. 39 BEEF LOAF NO. 2. Two cups of lean round steak ground very fine, two tablespoonfuls of butter, melted, one-half cup of fine, soft bread crumbs, tw^o tablespoonfuls of Worcester- shire sauce, one tablespoonful of finely chopped parsley, two teaspoonfuls celery salt, one-half teaspoonful of onion juice, black or red pepper to taste. The meat should be entirely free from gristle. Mix all the ingredients together thoroughly. Form into a compact loaf with the hands, making it about six inches long. Place in a baking pan, pour into the pan barely enough boiling water to cover the bottom of the pan. Bake in a hot oven for about thirty minutes. Baste every five minutes, adding water a little at a time as needed. When done remove from the pan, place in the pan a rounding tablespoonful of but- ter, when melted add a rounding table- spoonful of flour. Mix, away from the fire, until smooth, add one cup of boiling water, half a teaspoonful of salt and a lit- tle pepper. Place over the fire and siir constantly until it bubbles. Serve gravy in separate dish. If preferred a tomato sauce ma}^ be served instead of the brown gravy. LITTLE VEAL ROLLS. Have slices cut from the leg of veal as thinly as possible. If thicker than one- 40 Popular Dishes. fourth inch, pound gently until reduced to that thickness. Trim, removing far, skin and bone. Cut into strips about two inc^ies wide and four inches long. Pass any trimmings which may be left over, both lean and nice pieces of fat, through a meat chopper, or chop fine in a bowl, adding for every five rolls two ounces of salt pork. Chop this also. To this amount add one-half cup of soft stale bread crumbs, one-fourth teaspoon of salt, one-half teaspoon of lemon juice, one- fourth teaspoon of onion juice, one level teaspoon of poultry seasoning, or parsley and a little pepper. Moisten with water, or water and egg mixed. Cover each strip with this mixture, being careful that it does not come close to the edge. Roll very firmly, tie with string. Place in a skillet some butter or drippings. When hot, add the rolls and brown each a deli- cate brown all over. Transfer to a saucepan having a secure cover. Add to the fat remaining in the pan enough butter or beef drippings to make three level tablespoon fuls, stir into this the same amount of flour, mix well, add one and one-half cups of stock or water, stir until it bubbles, add one-half teaspoon of salt, and a little pepper. Pour this over the rolls. Cover and simmer gently for about an hour, or until tender. Some finely chopped onion may be brown- ed in the fat before adding flour, if de- Meats. 41 sired. When done, lift carefully from the saucepan, remove the strings, arrange on a platter and pour over them the sauce, which should be strained. nDeat an& jfiab Saucee* BECHAMEL SAUCE. Two level tablespoonfuls of butter, two level tablespoonfuls of flour, one-half cup of stock, one-half cup of cream, yolk of one egg, one-half teaspoonful of salt and four shakes of white pepper. Melt the butter, being careful not to brown it, then add the flour and mix until smooth. Add the stock and cream and stir continually until it boils. Take from the fire, add the salt, pepper and yolk of the egg well beaten. CREAM SAUCE. Place half a pint of milk in a double boiler; rub together a rounding table- spoonful each of butter and flour, stir this into the boiling milk and stir until it thick- ens ; add half teaspoonful of salt and four dashes of white pepper. Use as soon as possible after it is made. CREAM OF HORSERADISH SAUCE Measure five level tables,poonfuls of prepared horseradish, pressing out as 42 Popular Dishes. much vinegar as possible. To this add one- fourth teaspoonf ul of salt and yolk of one tgg. Whip to a stiff froth, five table- spoonfuls of rich cream and stir this grad- ually into the mixture. TOMATO CREAM SAUCE. Place over the fire one-half can of to- matoes, add two slices of onion, a piece of bay leaf and a stalk of celery, simmer for ten minutes and strain. Into another saucepan put two rounding- tabl spoonfuls of butter, melt it and add two rou-iding tablespoonfuls of flour, stir until blended ; add one cup of milk and stir until it bub- bles ; add one level teaspoonful of salt and a few grains of cayenne. Measure one cup of the strained tomato, stir into it one-fourth teaspoonful of soda : add this to the cream sauce and when hot serve at once. LOBSTER SAUCE. Half a cup of butter, yolks of two eggs, one tablespoonful of lemon juice, one- fourth teaspoonful of salt, a few grains of cayenne, one-third cup of boiling water, one-third cup of lobster meat. Cream the butter, add the o^gg yolks, beat well, add the salt and cayenne and very slowly the lemon juice, then the boiling water, cook over hot water until slightly thick, add the lobster meat cut into small pieces. Meat and Fish Sauces. 43 SAUCE HOLLANDAISE. Melt two rounding tablespoon fuls of butter, add one rounding tablespoon ful of flour, mix until smooth; pour over them one cup of boiling water and stir until thickened: then add the juice of half a lemon, half a teaspoonful of salt, speck of cayenne and just before removing from the fire stir in the beaten yolk of one egg. FRENCH SAUCE HOLLANDAISE. One-half cup of butter, the yolks of two eggs, a quarter of a teaspoonful of salt, a few grains of cayenne, one tablespoonful of lemon juice, and one-third of a cup of boiling water. Cream the butter, add the seasoning. the egg yolks, and the lemon juice, drop by drop, and last the boiling water. Cook over boiling water until it thickens. TOMATO SAUCE. Place half a can of tomatoes over the fire, add to them one small onion, one small bay leaf, a sprig of parsley and a blade of mace, and simmer gently for ten minutes, then remove from the fire : press through a colander and then strain through a sieve to remove the seeds. Melt one tablespoonful of butter in a saucepan, 44 Popular Dishes. add one tablespoonful of flour, rub to- gether until well mixed, add the strained tomatoes and stir a moment, season with half a teaspoonful of salt and four shakes of pepper and serve at once. BROWN MUSHROOM SAUCE. One rounding tablespoon each of butter and flour, one cup (half pint) of soup stock or water, one-half teaspoon of salt, one-eighth teaspoon of white or black pep- per, one tablespoon of Worcestershire sauce, one-half pint of canned mushrooms. Melt the butter, stir until brown, add the flour and stir until a nice brown. Add the stock and stir until it boils. Add sea- sonings and last of all the mushrooms. Serve as soon as the latter are heated through. CREAM SAUCE WITH MUSHROOMS. One cup of milk or cream, one round- ing tablespoonful each of butter and flour, one-half teaspoonful of salt, one-quarter saltspoonful of white pepper, three-quar- ters cup mushrooms cut into quarters. Melt the butter without browning, add the flour ; mix well, add the milk and stir constantly over the fire until it bubbles; add the salt, pepper and mushrooms; stir until it bubbles again and serve at once. Meat and Fish Sauces. 45 DRAWN BUTTER. Place in a saucepan two rounding table- spoonfuls of butter, heat just enough to melt it, and add one rounding tablespoon- ful of flour. Stir until mixed ; then pour over half a pint of boiling water. Stir over the fire until it boils, add half a tea- spoonful of salt, and pepper to taste. Cntreee. CHICKEN SOUFFLE. Take the white meat of a three-pound cooked chicken ; chop it very fine. Meas- use; it should measure just one pint; now put a rounding tablespoon ful of butter into a saucepan; when melted add the same amount of flour; stir until mixed, add one-half pint of cream, stir until thick and smooth; take from the fire and add one-half cup of fine bread crumbs (not dried), beat just a moment; add a tea- spoonful of salt and a dash of red pepper, a level tablespoonful of finely chopped pars- ley and the well beaten yolks of two eggs ; then stir in the chicken; beat the whites of four eggs to a very stiff froth and add to the mixture carefully. This may be baked in individual moulds or in a baking dish. If in individual moulds, bake like chicken timbales; if in a baking dish, set in a pan of hot water, cover with buttered 46 Popular Dishes. paper and bake twenty or twenty-five min- utes in a quick oven. Serve immediately. CHICKEN CROQUETTES. One pint of chopped chicken, one-half pint milk (or better, one-half cup of cream and one-half cup of chicken stock), one rounding tablespoonful of butter, two rounding tablespoonfuls of flour, one level teaspoonful of salt, one-half teaspoon ful of onion juice, one grating of nutmeg, one-quarter teaspoonful of white pcipper. Chop the chicken fine, put the milk or cream and stock over the fire in a double boiler, rub the butter and flour together, add them to the scalded milk. Add all the seasonings to the chopped chicken and pour over it the cream sauce. Mix well and turn out on a platter to cool. When quite cold, form in cylinder-shaped cro- quettes, roll first in fine bread crumbs, cover with tgg (diluted with water in pro- portion of one tablespoonful of water to each tgg) then roll in coarse bread crumbs. Fry in deep fat, using a frying basket and frying only two at a time. This will make seven croquettes. CHICKEN OYSTERS. Remove the skin from a boiled chicken, cut up as for fricassee and then into pieces the size and shape of oysters. Dip each Entrees. 47 piece in tgg, cover well with bread crumbs and fry like oysters. Serve with border of peas. CHICKEN TIMBALES. Take the raw breast of a three-pound chicken (it should weigh about one-half pound), remove the skin, chop it very fine and then pound to a paste with a potato masher. Now add, just a little at a time, half a cup of cream and when thoroughly mixed press through a vegetable press or colander, add, one at a time, the unbeaten whites of three eggs, stirring well all the while, a scant teaspoonful of salt, a little white or cayenne pepper, a teaspoonful of finely chopped parsley and last of all stir in the well beaten whites of two eggs. Place in buttered timbale moulds, filling them about two-thirds full. Place in a pan containing boiling water (the water should come up about level with the chick- en mixture), cover with paper and bake from twenty to thirty minutes in a mod- erate oven. Serve with cream sauce with or without mushrooms. CHICKEN TIMBALES NO. 2. Chop fine one-half pound of chicken breast, pound to a paste and press through a colander ; cook to a paste one cup of soft bread crumbs and one-half cup of milk; remove from the fire; add one level tea- 48 Popular Dishes. spoonful of salt, one-half saltspoonful of white pepper and the chicken. Fold in carefully the stiffly beaten whites of five eggs. Put into timbale cups ; set the cups in a pan, surround with boiling water, cover with buttered paper and cook in a moderate oven fifteen to twenty minutes, or until firm to the touch. CHICKEN TIMBALES NO. 3. Put into a saucepan one-half cup of chicken stock, or boiling water, one round- ing tablespoonful of butter, one-half cup of soft bread crumbs, one-half teaspoonful of salt and pepper to taste. Place over the fire and cook to a paste ; take from the fire, add two eggs well beaten; mix, then add one pint of cold cooked chicken chopped very fine and one level tablespoonful of finely chopped parsley. Mix well and press into buttered timbale moulds, about three- fourths filling them. Finish same as Chicken Timbale No. i . Serve with cream sauce, adding peas if wished. SWEETBREAD CROQUETTES. One pint sweetbreads (picked apart), one tgg, one-half pint of cream or milk, one rounding tablespoonful of butter, two rounding tablespoonfuls of flour, one level tablespoonful of finely chopped parsley, a slight grating of nutmeg. Blanch the sweetbreads, then cover Entrees. 49 with boiling water to which add a level teaspoonful of salt and same of lemon juice to a quart of water, add half a bay leaf, a slice of onion and a small piece of celery, or a little celery salt. Simmer gently for twenty minutes. Remove from the water and cover with cold water. When cold pick apart and measure, reject- ing as much of the membrane as possible. Melt the butter in a saucepan, add the flour; mix well, add the milk or cream, stir until it bubbles. Add all the season- ings and the yolk of egg: cook just a mo- ment longer and pour over the sweetbread. Mix well and turn out to cool. When very cold mould as desired, roll in fine bread crumbs, cover with egg (to which has been added a tablespoonful of hot wa- ter to each egg), roll in coarser bread crumbs. Fry two at a time in a frying basket in sufficient very hot fat to com- pletely cover, drain on soft paper and serve with cream sauce with mushrooms. CHEESE TIMBALES. Place in a saucepan two rounding ta- blespoonfuls of butter; stir over the fire until melted; add two rounding table- spoonfuls of flour and stir until blended. Add one-half cup each of milk, cream and white stock; stir until it bubbles, season with cayenne or paprika to taste and one- half teaspoonful of salt; add one-half 4 50 Popular Dishes. pound of cheese grated or chopped fine. When cheese is melted, add gradually four yolks and three whole eggs, well beaten together. Pour into buttered tim- bale moulds; place these in a pan, sur- round with boiling water ; bake in a mod- erate oven until firm. Do not allow the water surrounding them to boil. Serve at once with cream or tomato sauce. TIMBALES OF SALMON. One pound raw halibut, two ounces soft bread crumbs, one-half cup of milk, one cup canned salmon, one-half cup of milk, one level tablespoonful each of butter and flour. Pound the halibut to a paste and press through a wire sieve. Put one- half cup of milk and the bread crumbs over the fire and stir to a paste ; season with salt and pepper and add the halibut ; mix well. Cover the bottoms of timbale molds with paper and brush the sides with melted butter. Line the bottoms and sides with the paste made from the hali- but, crumbs and milk. Have ready a cream sauce made of the remaining half cup of milk, butter and flour ; season with salt and pepper ; add the salmon care- fully to the sauce and almost fill the lined timbale moulds. Cover with the halibut mixture. Place in a baking pan, surround with boiling water, cover with buttered paper and bake about twenty minutes. Turn from molds and serve with cream sauce. Entrees. 5 1 TOMATO TIMBALES. Beat together until frothy three whole eggs and four yolks. Add to them half a cup of cream, half a teaspoon of salt and the same of onion juice, a saltspoonful each of soda and pa,prika and one tea- spoonful of sugar. Mix well and and add one cup of thick, strained tomato (puree). Stir until mixed and pour into buttered timbale moulds. Place these in a pan, surround with boiling water and bake in a moderate oven until firm, being careful not to allow the water in the pan to boil. When done turn from the moulds and serve either with cream sauce, to which has been added one cup of grated or chipped cheese, to each pint of sauce, or if preferred, cream sauce plain. VEAL BALLS IN CURRY SAUCE. Pass one and one-half pounds of veal and one-fourth pound of salt pork through a meat chopper twice. Add one and one- half cups of cracker crumbs, one and one- half teaspoonfuls of salt, one-fourth tea- spoonful of pepper, one tablespoon ful of lemon juice, two eggs well beaten and one-half cup of stock, water or cream. Mix well and shape in balls the size of walnuts. Brow^i all over in salt pork fat, or butter. Remove the balls to a saucepan having a tight cover. Add sufficient fat 52 Popular Dishes. to that in the pan to make four level table- spoonfuls; add one good-sized onion sliced thin; stir until a very delicate brown ; add one level tablespoonful of cur- ry powder and two rounding tablespoon- fuls of flour ; mix well and add one pint of stock or water and one level teaspoonful of salt. Pour over the balls, which should be half covered with the sauce; cover closely and simmer gently for forty min- utes. Serve with boiled rice heaped in the center of a platter and the balls arranged as a border or mould rice in a border mould, turn out and heap the balls in the center. Pour sauce over the balls. Two slices of lemon added about ten minutes before senang is an improvement. (Ebee^e. CHEESE BALLS. Beat the whites of two eggs to a stiff froth, then add two cups of grated cheese, half a teaspoonful of salt and a little cay- enne. Form into balls the size of marbles ; roll in fine bread crumbs and fry in a fry- ing basket until a nice brown. CHEESE SOUFFLE. Four tablespoonfuls of grated cheese, one gill of milk, two ounces of bread, tw^o tablespoonfuls of butter, yolks of two Cheese. 53 eggs, whites of three eggs, one-fourth tea- spoonful of salt and a few grains of cay- enne. Put the bread and milk on to boil, stir and boil until smooth, then add the cheese and butter ; stir over the fire for one minute, take off, add seasoning and the yolks of the eggs ; beat the whites to a stiff froth and stir them in carefully. Pour into a greased baking dish and bake fif- teen minutes in a quick oven. ' CHEESE CUSTARDS. One cup of milk, one level tablespoonful of corn starch, one-quarter teaspoonful of soda, one rounding tablespoonful of but- ter, three eggs, one-half teaspoonful of salt, one-quarter teaspoonful of paprika or a speck of cayenne, three-quarters cup of grated cheese. Put the milk into a double boiler, add two tablespoonfuls of milk to the corn starch and add to the scalded milk, dis- solve the soda in a teaspoonful of boiling water and add. Cook about five minutes. Remove from the fire, add the cheese and butter and when these are melted, the sea- soning and the eggs, which have been beaten until frothy. Pour into buttered custard cups, bake in a moderate oven un- til well puffed up and brown and serve at once. 54 Popular Dishes. CREAMED MACARONI WITH CHEESE. Break one-fourth pound of macaroni into pieces about one inch long, drop into two quarts of boihng salted water and boil about twenty minutes. While it is boiling grate or chop fine one-fourth pound of cheese. Also make a cream sauce. Place half a pint of milk in a double boiler, rub together one rounding tablespoonful each of butter and flour, add to the milk when boiling and stir about two minutes. Add half a teaspoonful of salt and a speck of cayenne. When the macaroni is tender drain it and add to the cream sauce, stir until mixed, add the grated cheese and stir until dissolved. MACARONI AU GRATIN. Boil macaroni the same as for creamed macaroni with cheese. While boiling place half pint of milk in a double boiler; rub together a rounding tablespoonful each of butter and flour, add to the boiling milk, stir until it thickens ; add half a teaspoon- ful of salt and a dash of cayenne ; then stir in a cup of grated cheese ; stir until cheese is melted : when the macaroni is done, drain. Place in a baking dish, pour over it the sauce, and sprinkle with one-third of a cup of fine dried bread crumbs into which has been rubbed two tablespoonfuls of C lie CSC. 55 melted butter; place in a moderate oven and bake for about fifteen minutes or un- til the crumbs are a nice brown. MACARONI A L'lTALIENNE. Prepare the macaroni as for creamed macaroni with cheese. When boiled have ready a tomato sauce, made of one-half can of tomatoes (see recipe for tomato sauce). Add the macaroni to the sauce, pour into serving dish and sprinkle over it one cup of grated, or chopped cheese. The heat in the sauce will melt the cheese. FRENCH OMELET. Put three eggs and three tablespoonfuls of water into a bowl and beat just enough to mix the yolks and whites; put a level tablespoonful of butter into an omelet pan, shake it over the fire until melted but not brown, pour in the eggs and shake con- stantly over a quick fire until set ; take from the fire and sprinkle with salt and pepper, and with a limber knife roll from you and turn out onto a hot platter. It is better to make several small omelets than one large one. They should be served as soon as turned out of the pan, as they be- come tough if allowed to stand. 56 Popular Dishes. CHEESE OMELET. Put three eggs and three tablespoonfuls of cold water into a bowl and beat just enough to thoroughly mix the yolks and whites. Put a level tablespoonful of but- ter into an omelet ,pan, shake it over the fire until melted but not brown. Pour in the eggs and shake constantly over a quick fire until set. Take from the fire and quickly sprinkle with salt and pepper and spread over it one-half cup of grated cheese, roll and turn out into a hot dish. It is better to make several small omelets than one large one. They should be served as soon as turned from the pan, as they become tough if allowed to stand. EGGS AU GRATIN. One heaping cup of soft bread crumbs, one-half cup of grated cheese, one round- ing tablespoonful of butter (softened), one-quarter teaspoonful of salt, a grating of nutmeg and three shakes of pepper, yolks of three eggs, eight whole eggs. Mix the crumbs, cheese, salt, pepper, nutmeg, butter and the three egg yolks to- gether, spread out on bottom of a butter- ed pudding dish (or a platter) and place in a hot oven until it begins to color. Take from the oven, break eight eggs over the mixture, sprinkle with cheese and return to the oven until eggs are cooked. Serve immediately. Eggs. 57 POACHED EGGS WITH TOMATO hAUCE. Six eggs, six slices of toast cut round, one-half pint tomato sauce, one-half cup of grated cheese, salt and pepper. Have ready the tomato sauce and keep hot over hot water. Make the toast, trim it round, butter lightly and put where it will keep hot. Poach the eggs carefully and as you lift them trim off any irregular parts. Pour the sauce into a hot platter, arrange the toast on it and place an egg on each piece of toast, sprinkle lightly with salt and pepper, then with grated cheese, and put into a hot oven for a min- ute or two, then serve. FROTHED EGGS. Toast a good-sized slice of bread and cut round, butter lightly ; separate an egg, leaving the yolk in half of the shell, add a tiny pinch of salt to the white and beat vmtil very light and stiff; heap onto the piece of toast ; make a slight depression in the center and drop the yolk quickly and carefully into it ; place in the oven for about two minutes or until the white be- gins to change color ; remove and serve at once with a small piece of butter placed over the yolk, and a light sprinkling of salt. 58 Popular Dishes. EGG TIMBALES. Beat four eggs without separating, add to them one cup of milk or cream, half teaspoonful of salt and four dashes of pepper. Butter ordinary custard cups, pour in the mixture, stand in a pan of boil- ing water and cook in the oven slowly until the timbales are "set" in the center. Turn into a hot dish and pour around cream sauce. EGG FONDUE. Beat six eggs just enough to thorough- ly mix, add to them four rounding table- spoonfuls or half cup of chopped cheese, one-half cup of cream, one-fourth tea- spoonful of salt and dash of cayenne ; put one rounding tablespoonful of butter into a saucepan and allow it to melt but not to color. Pour in the tgg and cheese mix- ture and stir constantly until smooth and jelly-like. Serve on buttered toast. SCALLOPED HAM AND EGGS. Boil six eggs until hard ; make one pint of cream sauce; chop fine one cup of boiled ham ; chop the ^gg whites fine and put the yolks through a vegetable press; put a layer of ham, then a layer of chopped whites into buttered scallop shells ; pour over some of the cream sauce ; then put a layer of ham and one also of Eggs. 59 sifted yolks; cover again with sauce; sprinkle with bread crumbs moistened with melted butter ; place in the oven until a delicate brown. SCOTCH WOODCOCK. Eight slices of toast, yolks of five eggs, three-quarters cup of cream, one-quarter teaspoonful of salt, a dash of cayenne, an- chovy paste. Spread the toast lightly with butter and put where it will keep hot. Beat the yolks slightly, add to them gradually the cream and mix well, stir over hot water until consistency of mayonnaise, add the sea- soning. Spread the toast quickly with an- chovy paste and cover with the cooked mixture and serve at once. If preferred one anchovy for each me- dium-sized slice of toast may be mashed fine and used instead of the paste. Degetablee. HASHED BROWN POTATOES. Put into a medium-sized omelet pan enough fat salt pork to yield one-third cup of fat; remove the pieces of pork. Have ready two cups of finely chopped, cold boiled potatoes seasoned with salt and pepper; add them to the fat and stir con- stantlv over the fire for about two min- 6o Popular Dishes. utes, then press gently to make them com- pact ; place where they will brown slowly. In using an uncovered gas range, place an asbestos mat under the pan and turn the flame as low as possible. When nice- ly browned, which will require fully fif- teen minutes, fold over like an omelet, turn onto a hot platter and serve. A lit- tle practice is necessary to do this well. DEVILED POTATOES. Four cold boiled potatoes, six hard- boiled eggs, one pint of cream sauce, one- third cup of dried bread crumbs, two ta- blespoonfuls of melted butter. Make a cream sauce of one pint of milk, two rounding tablespoonfuls each of but- ter and flour, one level teaspoonful of salt and one-half saltspoonful of white pepper. Cut eggs and potatoes in one-fourth inch slices. Mix the melted butter thoroughly through the bread crumbs. Put alternate layers of potato and egg into a baking dish, having the bottom layer of potatoes and sprinkle each layer of egg very lightly with salt and pepper. Pour the cream sauce over gradually; cover top with the buttered bread crumbs and bake until the crumbs are brown, POTATO PUFF. Two cups of hot, mashed potatoes, half a cup of hot milk, two eggs, two round- Vegetables. 6i ing tablespoonfuls of butter, salt and pep- per to taste. Prepare the potatoes as for mashed potatoes, add the butter and milk, salt and pepper; then add the beaten yolks, and when thoroughly mixed stir in gently the well-beaten whites of the eggs. Place in a baking dish and bake in a quick oven until a delicate brown. POTATOES ON THE HALF SHELL. Take six good-sized, smooth potatoes. Bake about one hour. When done cut in two lengthways and with a spoon careful- ly scoop out the potato into a hot bowl. Mash fine and add two rounding table- spoonfuls of butter, about half a cup of hot milk, a rounding teaspoonful of salt, and white pepper to taste. Beat until very light and then add the well-beaten whites of two eggs. Stir in gradually. Fill the skins with this mixture, brush over with the yolk of the eggs and place in the oven until brown, about fifteen min- utes. CREAMED POTATOES. Cut raw potatoes into half inch cubes, cover them wath boiling salted water and simmer gently for twenty minutes. Drain and turn into a vegetable dish, and to each pint of cubes allow half a pint of cream sauce. (See rule for cream sauce.) 62 Popular Dishes. POTATOES AU GRATIN. Prepare a pint of potatoes as for cream- ed potatoes, place the potatoes in a baking dish, pour over them the cream sauce and cover with one-third of a cup of dry bread crumbs into which two tablespoon- fuls of melted butter has been thoroughly rubbed. Bake until brown. (Half a cup of grated cheese may be added to the cream sauce just before pour- ing over the potatoes.) SWEET POTATOES ON HALF SHELL. Select nicely shaped sweet potatoes of medium size. Clean carefully and bake; cut in half lengthwise ; carefully remove the pulp and put through a vegetable press; season with salt, butter and a little cream ; beat well ; refill the shells with this mixture, using a pastry bag and star tube. Sprinkle liberally with powdered sugar, and return to the oven until thoroughly heated. GLAZED SWEET POTATOES. Select medium-sized potatoes, boil in salted water until tender, not an instant longer, drain and quickly scrape off the skin ; cut in half, lengthwise ; arrange in a buttered dripping pan, spread liberally with butter and sprinkle liberally with Vegetables 63 sugar. Bake in a rather hot oven until well browned, which will require thirty to forty minutes. Remove carefully with a limber knife. BOILED RICE. Wash one cup of rice in three waters, add one-half teaspoonful of salt and pour over it one pint of boiling water. Place over a moderate fire, cover, and let boil gently until the water is all absorbed, then see that it is securely covered, place on a cooler part of the stove and allow it to steam for about fifteen minutes. Try it and see if it is perfectly tender ; if not, re- place the lid and let it stand five minutes longer, then partially remove the lid and allow the steam to escape for from five to ten minutes, then serve. Rice, when cooked in this way, should be tender and white and every grain standing separate from the rest. On no account stir the rice while cooking. SPINACH WITH EGG SAUCE. Place six eggs in a saucepan, cover with cold water and let it come to boiling point. Allow it to simmer for fifteen minutes, drain and cover with cold water and al- low it to stand until the eggs are cold. Take the leaves and tender stems from half a peck of spinach, wash carefully and 6-}. Popular Dishes. drain, place in a saucepan, add half a tea- spoonful of salt and one cup of boiling- water. Boil rapidly for fifteen minutes. Drain carefully and press through a col- ander. Place in a saucepan, add a table- spoonful of butter, a tablespoonful of lem- on juice or vinegar and a little pepper. Put it where it will keep warm. Make a sauce as follows : Rub together two rounding tablespoonfuls of butter and one of flour. Pour over them one cupful of boiling water. Stir over the fire until it boils. Add one tablespoon- ful of lemon juice, one-quarter of a tea- spoonful of salt and a dash of pepper. Re- move from the fire and stir in the beaten yolk of one egg. Remove the shells from the hard boiled eggs. Cut a thin slice from each end, then cut in two crosswise, removing the yolks, and place where they will keep warm. Now pour the sauce in- to a platter. Fill the cavities from which the yolks were taken with the hot spin- ach, heaping it and rounding nicely. Place each one when filled on the plat- ter in the sauce. When all are filled, sea- son the yolks with salt and pepper, put them into a vegetable press and press them through, decorating the entire dish with it. Place in a moderate oven just a few minutes, and serve. Vegetables. 65 SPINACH WITH EGG. Wash one-half peck of spinach, dis- carding the coarser stems; place in a saucepan; s,prinkle over it a half tea- spoonful of salt; over this pour one cup of boiling water ; cover closely and let boil over a moderate fire for two minutes. Now to insure a good color, finish cook- ing without a cover, giving the spinach an occasional stir. The time required for cooking will depend very much upon the age of the spinach. When tender turn into a colander, drain and press well to remove all water, then cut fine, return to saucepan; add butter, pepper (salt if needed) and a teaspoonful of vinegar. Reheat and place in serving dish. Sprinkle over the top the chopped whites of two hard boiled eggs, then the yolks pressed through a vegetable press. Put into a hot oven for about two minutes before serving. CAULIFLOWER A LA HOL- LANDAISE. One medium sized cauliflower, one- half cup of butter, the yolks of two eggs, a quarter of a teaspoonful of salt, a few grains of cayenne, one tablespoonful of lemon juice, and one-third of a cup of boiling water. Soak the cauliflower in cold water, 5 66 Po pillar Dishes. head down, for one hour; then boil in boihng salted water, head up, until tender (about half an hour). Remove from the water, separate into pieces and cover with a sauce made as follows : Cream the but- ter, add the seasoning, the egg yolks, and the lemon juice, drop by drop, and last the boiling water. Cook over boiling wa- ter until it thickens. CORN PUDDING. One can of kornlet or corn, one cup of milk, three eggs, one level teaspoonful of salt, one level tablespoonful of sugar, one tablespoonful of butter. If a brand of canned corn is used in which the grains are large and solid it is advisable to press it through a colander before using it for pudding. Melt the butter and add to the corn. Beat the eggs until frothy, add to them the milk, salt and sugar. Stir these into the corn, pour into a greased pudding dish and bake about twenty-five minutes, or until a delicate brown and puffed up, serve hot, as a vegetable. CORN OYSTERS. If you have no appliance for scraping corn from the cob, take a sharp knife and score each row of grains, then with back of the knife press out the pulp. To each Vegetables. 67 pint of this add one-half teaspoonful of salt, a little pepper, the yolks and whites of four eggs. If the corn is young and milky add one rounding tablespoonful of pastry flour, and if not freshly picked, add one tablespoonful of sugar. Mix these ingredients. Separate the eggs, beat the yolks very light and the whites until stiff. Add the beaten yolks, mix well and, just before cooking, cut and fold in the whites. Have ready a hot griddle, put a small piece each of butter and lard on it and spread over the sur- face. Drop the mixture from a table- spoon, to resemble the shape of an oyster, onto the hot griddle ; when brown on one side turn and brown the other side. Serve at once. STEWED CUCUMBERS. Pare six cucumbers, cut them into quarters, removing the seeds, and soak them in cold water for a half hour; then put them in a saucepan, cover with boil- ing water, add a teaspoonful of salt, and boil gently until tender, about twenty minutes. When done, turn them care- fully into a vegetable dish, pour drawn butter over them and serve. STUFFED TOMATOES. Choose large, smooth tomatoes, cut a slice off the stem ends, and with your 68 Popular Dishes. fingers carefully scoop out some of the seeds. Put one cup of stale bread crumbs into a bowl, add to them quarter of a tea- sjpoonful of onion juice, half a teaspoon- ful of salt and a dash of cayenne, and moisten it with a tablespoonful of melted butter. Fill the tomatoes with the stuffing, heapmg it in the center. Place the toma- toes in a granite baking pan and bake in a quick oven thirty minutes. When done, take them up carefully, place on a heated dish and serve. (This stuffing with fill six tomatoes.) CROQUETTES OF PEAS. Place in a double boiler one cup of milk. Rub together two rounding table- spoonfuls of butter and three rounding tablespoonfuls of flour. When the milk reaches boiling point add the butter and flour and stir until quite thick. Add a level teaspoonful of salt, four dashes of white pepper, and one pint of canned peas. Mix thoroughly, spread out on a platter and set away till cold and firm. When firm mould into cylinder-shaped croquettes, roll in fine bread crumbs, cover with egg and again with bread crumbs, and fry in smoking hot fat. Chafing Dishes. 69 CbafiiiQ Biebea. CHEESE AND TOMATO RAREBIT. Add to one-half cup of carefully strained tomatoes, one-fourth teaspoon each of salt, soda and paprika and the beaten yolks of two eggs. Put into blazer one rounding tablespoonful of butter; when melted add two cups of soft cheese cut very fine ; stir until cheese is melted, then stir in gradually the tomato mixture and continue stirring until it thickens. Serve at once on toast. CLUB HOUSE RAREBIT. Put into the blazer one-half cup of ale ; have ready one pound of finely chipped cheese. Put into a tiny pitcher or glass one tablespoonful each of tomato catsup and Worcestershire sauce and a salt- spoonful of paprika, or a speck of cay- enne. Light the lamp and when the ale steams turn in the cheese ; stir vigorously and constantly until perfectly smooth and the proper consistency to spread, adding the sauces when the cheese is partly melted. Put out light and serve at once on buttered toast. 70 Popular Dishes. WELSH RAREBIT NO. i. Have ready grated one pound of rich cheese. Rub the bottom of the chafing dish with a clove of garHc or piece of onion. Put in the cheese, add one table- spoonful of tomato catsup, one of Wor- cestershire sauce, one-half teaspoonful of salt, four shakes of cayenne and two level tablespoonfuls of butter. Light the lamp, stir until it begins to melt, then add very gradually, four tablespoonfuls of ale or beer. When soft, smooth and creamy, pour it over the toast or crackers. WELSH RAREBIT NO. 2. Take half a pound of grated or chip- ped cheese, two level tablespoonfuls of butter, half a cup of cream, yolks of two eggs, half a teaspoonful of salt and three shakes of cayenne. Put the butter into the chafing dish, light the lamp, and stir until the butter is frothy; then add the cheese and stir until melted ; add the cream gradually, then the tgg yolks, and last the salt and pepper ; stir until smooth ; put out the light, and serve at once on dainty crackers or toast. CREAMED SWEETBREADS. When the sweetbreads come from mar- ket, throw them into cold water for one hour. Then remove all fat and surplus Chafing Dishes. 71 skin, cover with boiling salted water, add a slice of onion, one-half bay leaf, sprig of parsley and small piece of celery. Cover and let simmer from twenty to thirty minutes. Drain and throw into cold water until cool. When cold pick into tiny pieces, rejecting all skin. At serving time place in chafing dish two level tablespoonfuls each of butter and flour — for each pint of sweetbreads — light the lamp and rub together until smooth, then add one cup of rich milk and stir con- stantly until it bubbles, add one-half tea- spoonful of salt and four shakes of white pepper. Add the sweetbreads and stir until hot, put out the light and serve at once. LOBSTER NEWBURG. Take one can of lobster, keep in rather large pieces. Before going to the table rub together two level tablespoonfuls of butter and one of flour and put into chaf- ing dish. Mash fine the hard boiled yolks of three eggs and add to them gradually one-half cup of good cream. Strain this mixture into chafing dish, add one-half teaspoonful of salt and one-half salt- spoonful of white pepper. When ready to serve, light the lamp, stir until hot, not boiling; add the lobster and stir slowly until hot again. Add four table- spoonfuls of sherry or Madeira and serve at once from the dish. 72 Popular Dishes. LOBSTER, DELMONICO STYLE. One large-sized can of lobster, one- fourth cup of butter, two level teaspoon- fuls of flour, one-half teaspoonful of salt, a few grains of cayenne, one cup of thin cream, two raw tgg yolks, wineglass of sherry, a slight grating of nutmeg. Melt the butter, add the flour, salt, cayenne, nutmeg and cream. Stir until it thick- ens and add the lobster meat, cut in one- half inch dice. When thoroughly heated add the tgg yolks and wine. FRENCH SCRAMBLED EGGS. Beat four eggs until well mixed, but not frothy. Put into the chafing dish one- half cup of milk and a level tablespoonful of butter. Light the lamp, and when the milk reaches boiling point, stir in the eggs, and continue stirring until the mix- ture loses its liquid appearance. Put out the light, season with salt and pepper and serve on toast. CHINESE EGGS. Make cream sauce, as for creamed sweetbreads, have ready six hard boiled eggs, cut into quarters. When the sauce is hot, season and add the eggs, let stand a moment covered, then sprinkle over one tablespoonful of finely chopped parsley and serve. Chafing Dishes. 73 SPANISH EGGS. Put into the blazer two level table- spoons of butter, add one-half of a Ber- muda onion, sliced very thin and stir un- til a golden brown, add one pint of strained tomato and three-fourths of a cup of chicken, ham or tongue, cut into tiny dice. When heated and bubbling add one-half cup of canned mushrooms, sliced thin, season with salt and paprika. Have ready five eggs beaten just enough to mix. Add to the hot mixture and stir gently and constantly until it thickens, do not allow it to bubble. Serve prompt- ly on buttered toast or square crackers. EGGS A LA CARACAS. Two ounces smoked dried beef, one cup tomatoes, quarter of a cup of grated cheese, a few drops of onion juice, two tablespoon fuls of butter, three eggs, a few grains of cinnamon, and a few grains of cayenne. Pick over the beef and chop finely, add the tomatoes, cheese, onion juice, cinna- mon and cayenne. Melt the butter, add the mixture, and when heated add the eggs well beaten. Cook until the eggs are of a creamy consistency, stirring and scraping from the bottom of the pan. 74 Popular Dishes. PANNED OYSTERS. Have ready four slices of hot, buttered toast, and two cups (solid) of oysters, which have been carefully washed and drained. Make the blazer very hot. pour in one-half the oysters, stir gently until the edges curl, add one level tablespoon of butter, one-fourth teaspoon of salt and paprika to taste. Serve on one-half the toast. Repeat, using the other cup of oysters and two slices of toast. FRICASSEE OF OYSTER. Drain fifty oysters; throw cold water over them and drain again. When well drained, put into a ,pretty bowl, ready for the table, and keep in a cool place until ready to use. At serving time place by the side of chafing dish the bowl contain- ing the oysters, also a cup or small bowl containing the beaten yolks of two eggs, a pat Tone ounce) of butter and a level ta- blespoon ful of parsley chopped fine. Have ready in the chafing dish two level table- spoonfuls of butter and the same of flour, rubbed together. When ready, light the lamp, stir a moment ; then add one cup of milk and stir constantly until you have a smooth sauce. Now add the oysters ; stir until the edges curl; add one-half a tea- spoonful of salt, three shakes of cayenne, the beaten yolks and parsley. Stir a mo- ment : put out the light and serve. Chafing Dishes. 75 FISH A LA PROVENCALE. One-fourth cup butter, yolks four hard boiled eggs, two cups of milk, one tea- spoonful of anchovy essence, two cups cold fish, three level tablespoonfuls of flour, salt and pepper to taste. Put the butter into the chafing dish, light the lamp, and when the butter is melted add the flour, stir until mixed. Add the milk, stir until it bubbles. Add the yolks of the eggs which have been reduced to a smooth paste with the anchovy essence. Stir a moment, add the fish and when heated serve. BARBECUE OF CALF'S LIVER. Purchase one-half pound of calf's liver in one piece, cover it with boiling water and add one-half bay leaf, small piece of celery and a very small onion sliced. Sim- mer one hour. Remove from water, and when cool slice into chips. Place in a dish ready for the table. Have a bottle of sher- ry and one of tomato catsup by side of chafing dish. Put four level tablespoon- fuls of butter into the dish, when ready light the lamp and add to the butter two tablespoonfuls of sherry and same of catsup. When hot, add the liver, dust with salt and pepper and stir constantly until hot. Serve at once from chafing dish. 76 Popular Dishes. MOCK TERRAPIN, Three level tablespoonfuls of butter, two level tablespoonfuls of flour, one- fourth teaspoonful of salt, one-fourth saltspoonful of pepper, a few grains of cayenne, one cup of milk one cup and a half of chicken or veal cut in dice, two hard boiled eggs, three table- spoonfuls of sherry. Melt the butter, add the flour and seasonings and then the milk ; stir until it thickens ; add the meat, yolks of the eggs chopped fine, and the whites cut in larger pieces. Cook three minutes; add the wine and serve. Sala6 2)re00inQ0. MAYONNAISE DRESSING. Put the yolks of two eggs into a cold soup plate. Beat or stir a moment with a silver or w^ooden fork, then add half a tea- spoonful of salt, a speck of cayenne, and, if you like it, half a teaspoonful of mus- tard. Work these well together, then add a few drops at a time, about one pint of olive oil, stirring rapidly and steadily all the time. Stir only one way, as reversing the motion may cause it to curdle. While adding the oil, add also, occasionally, a few drops of vinegar or lemon juice. If too thick when finished, add vinegar or lemon juice until it attains the consistency Salad Dressings. yy you desire. The more oil you use, the thicker the dressing. If the dressing should curdle, begin again with one or two more yolks in another plate, and after stir- ring well, add one teaspoonful at a time, of the curdled mayonnaise, and when all has been stirred in, continue adding oil as before until the desired amount is obtain- ed. Everything used in making a mayon- naise dressing, the dish included, should be ice cold, especially in warm weather. If one teaspoonful of lemon juice be added gradually, before any of the oil, the latter may be stirred in more rapidly, without danger of curdling. COOKED DRESSING. One-third cup of butter, two level table- spoonfuls of flour, one-half pint of milk, three eggs, one level tablespoonful of salt, two level tablespoonfuls of sugar, two lev- el teaspoonfuls of mustard, a speck of cay- enne, one-half cup of vinegar. Put the milk into a double boiler, rub the butter and flour together, and stir them into the milk when it has reached boiling point, stir until it thickens, let it stand a moment while you mix the other ingredients. Beat the eggs until frothy, add to them the sugar, salt, mustard and cayenne, stir well until mixed, then stir in the vinegar, mix well and stir this mixture into the cream sauce in the double boiler. Continue stir- /S Popular Dishes. ring until smooth and thick (about two minutes), and take at once from the fire. When cold this may be placed in a tightly corked bottle and kept in a cold place two weeks. FRENCH DRESSING. One tablespoonful of vinegar, three ta- ble&poonfuls of olive oil, one-half teaspoon- ful of salt, one-quarter teaspoonful of black pepper. Put the salt and pepper into a bowl, and gradually the oil, rub and mix until the salt is thoroughly dissolved, then add the vinegar by degrees, stirring constantly for about a minute, and it is ready to use and should be used at once. SOUR CREAM DRESSING. Place in a granite saucepan one round- ing tablespoon of sugar, two level tea- spoons of salt, two level teaspoons of mus- tard and a speck of red pepper, rub to- gether until all lumps are removed, add enough sour cream to make a smooth paste, then add the balance of a cup of sour cream, half a cup of vinegar and three eggs. Beat a moment to thoroughly mix, then stir over the fire (a moderate one) vmtil the spoon leaves a track behind, in stirring. Let cool. If kept in a tight jar in a cool place, it will keep a week or more, but becomes thinner with keeping. Salad Dressings. 79 FRUIT SALAD DRESSING. Stir together in a double boiler until thick, four egg yolks, four tablespoons of sugar, four tablespoons of tarragon vin- egar and one-eighth teaspoon of salt. Let cool. This will become very thick. At serving time fold into this the whip from one pint of rich cream. This will serve fifteen persons. Sala^6. SALAD OF SWEETBREAD AND PEAS. Prepare sweetbreads as for creamed sweetbreads (omitting the cream dress- ing), marinate with French dressing, chill and mix with an equal measure of cooked peas. Serve with cooked or mayonnaise dressing in a nest of lettuce leaves. SALAD WITH TOMATO ASPIC. Place over the fire one can of tomatoes, add two slices of onion, one small bay leaf, sprig of parsley and stalk of celery. Let simmer ten minutes. Strain carefully, re- moving all seeds. To one pint of this add one-third box of gelatin, softened for ten minutes in one-third cup of cold water, one-half teaspoonful of salt and paprika or cayenne to taste. Pour into a border 8o Popular Dishes. mould and let harden. At serving time turn out and fill centre with mayonnaise of celery. WALDORF SALAD. Cut up equal parts of tender celery into half-inch pieces and apple cut into half- inch dice, selecting very sour, crisp apples ; add a palatable seasoning of salt and white pepper, and just before serving mix with mayonnaise dressing; turn into a salad bowl lined with lettuce leaves, or it may be garnished with white celery tops. APPLE AND NUT SALAD. Make the same as Waldorf salad, add- ing to each cupful of apples and each cup- ful of celery half a cupful of sliced Eng- lish walnuts. SHRIMP SALAD. One can of shrimps, two cucumbers, about half a cupful of mayonnaise dress- ing. Remove the shrimps from the can, throw into cold water and wash thorough- ly, drain and wipe dry, break into two or three pieces; peel the cucumbers and cut up solid part into strips, then cut across into small pieces, add to the shrimps; sprinkle with salt and mix with the may- onnaise dressing. Serve in a bed of let- tuce leaves garnished with slices of cucum- ber and tomato. Salads. 8i FRUIT SALAD. Cut one pint Malaga grapes in half lengthwise, and remove seeds with a sharp pointed knife. Cut into cubes one pint of tart apple, as soon as cut sprinkle over a tablespoon ful of lemon juice to prevent discoloration, mix with the grapes, and add one cup of sliced English walnuts. Mix with one-half cup of mayonnaise dressing, which has had one tablespoonful of whipped cream stirred carefully into it. Arrange in nest of lettuce leaves and serve. NUT AND FRUIT SALAD. Mix equal parts of California grapes, apple, nuts and pineapple; cut the grapes in halves lengthwise, removing the seeds ; cut the apples into cubes and moisten with lemon juice to preserve the color. Use hickory nuts, Brazil nuts or English wal- nuts, or a mixture of all three cut in slices, and brown skin of Brazil nuts removed. Cut pineapple into half inch cubes. Sprin- kle with salt and just before serving com- bine with Mayonnaise dressing, which is improved by the addition of whipped cream, which should be added at time of serving, care being taken not to thin the dressing too much. This or any other salad containing ap- ples may be served in red apple cases. To make these, select large, perfect apples 6 82 Popular Dishes. with stems. Cut slice off top, deep enough to leave stems attached, carefully scoop out the inside, discarding cores and using the apple scooped out, for some other dish. A round vegetable scoop is convenient for this work. Use slices cut from tops as lids. TOMATO AND CUCUMBER SALAD Select sound, medium sized ripe toma- toes ; scald carefully and remove the skins, and with a sharp knife cut out a portion at the top; fill the cavity thus made with cucumber chopped fine and slightly salted ; place a spoonful of mayonnaise dressing on top, set in a nest of lettuce leaves on a salad plate and serve. In preparing the cucumber, cut the solid part into strips, place in a chopping bowl and chop fine. ORANGE AND ALMOND SALAD. Remove every particle of white skin from sweet oranges and slice them in thin slices lengthwise of the orange; slice blanched almonds also very thin and lengthwise of the almonds ; pour over them about three tablespoonfuls of olive oil to each pint of oranges and nuts sliced. When well mixed together add one or two table- spoonfuls of lemon juice, according to the acidity of the oranges, and when well mix- ed, serve on a bed of lettuce leaves, select- ing for the purpose the tender, delicate heart leaves. Hot Breads. 83 Ibot Breab0. ONE EGG MUFFINS. Two cups of sifted flour, two slightly rounding teaspoonfuls of baking powder, one-half teaspoon ful of salt, two rounding tablespoon fuls of sugar, one rounding ta- blespoonful of butter, one tgg, three-quar- ters cup of milk. Sift all the dry materials together, melt the butter, beat the ^gg until light and add the milk to it. Add the tgg and milk mix- ture to the dry materials, stir until mixed, add the melted butter and stir just long enough to make a smooth batter, not an instant longer. Put at once into greased pans and bake in a quick oven about fif- teen minutes. This makes twelve large muffins. TWO EGG MUFFINS. Two cups sifted flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, two rounding tablespoonfuls of sugar, and two rounding tablespoonfuls of butter, two eggs, and three-quarters of a cup of milk. "^ Sift the flour, salt, baking powder, and sugar to- gether ; rub the butter thoroughly through them, then pour over the milk"; add the eggs beaten, and stir quickly and lightly to a smooth batter, continuing the stirring 84 Popular Dishes. just long enough to mix. Turn at once into buttered gem pans, and bake fifteen minutes in a quick oven. CORN MEAL MUFFINS. One cup of sifted flour, one cup of corn meal, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, one rounding tablespoonful of sugar, one egg, one cup of milk, two tablespoon- fuls of melted butter. Sift the flour, corn meal, salt, baking powder and sugar to- gether; beat the egg until light, add the milk to it, pour into the dry materials, add the melted butter. Stir quickly and light- ly to a smooth batter, drop into the greased gem pans, and bake for fifteen minutes. BAKING POWDER BISCUIT. One pint sifted flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, three level ta- blespoonfuls of butter, and about half a cup of milk. Sift the flour, salt and bak- ing powder together, add the butter, and rub together thoroughly. Stir the milk in quickly, turn out on a board, and knead lightly, just enough to form a smooth dough. Roll out about three-quarters of an inch thick, cut with a very small cutter, brush over with milk, and place in a bak- ing pan and bake for about fifteen minutes in a quick oven. Hot Breads. 85 WHEAT GEMS. Two cups of sifted flour, two slightly rounding teaspoonfuls of baking powder, one level teaspoonful of salt, one and one- third cups of cold, fresh milk. Sift the flour, salt, and baking powder together, pour over them the milk, stir to a smooth batter, and drop from a spoon into greased gem pans. Bake for about fifteen minutes. SOUTHERN RICE BREAD. Two cups white corn meal, one cup cold boiled rice, one and one-half pints of milk, three eggs, one rounding tablespoonful of butter, melted, one level teaspoonful of salt, three slightly rounding teaspoonfuls of baking powder. Beat the eggs without separating, until very light; add the milk to them, then the rice, and add the mix- ture to the corn meal, into which has been stirred the salt and baking powder. When partly mixed add the melted butter. Pour as soon as blended into buttered layer cake or pie tins and put at once into a hot oven. Bake about thirty minutes. This amount will be sufficient for two or three tins according to size. It should not be more than one inch thick when baked. CORN BREAD. Make a batter as for corn meal muffins. Pour at once into a shallow, greased pan and bake about a half hour. 86 Popular Dishes. POP OVERS. One pint of milk, three eggs, one-half teasjpoonful of salt, one pint of sifted flour. Beat the eggs until very light, add the milk and salt to them, and pour this mixture gradually over the flour, stirring constant- ly. When a batter of proper consistency for beating is formed beat until smooth and free from lumps, then add the balance of the liquid; beat a moment and strain through a fine sieve. Pour into very hot, greased cast iron gem pans (or earthen- ware cups made for the purpose) and bake in a quick oven about 25 minutes. CINNAMON ROLLS. Sift together one pint of flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, and two rounding tablespoonfuls of sugar. Add to these two rounding tablespoonfuls of butter ; rub together until thoroughly mix- ed. Beat one Qgg until light, add to it half a cup of milk ; pour this over the dry mate- rials, and stir with a knife to a smooth dough ; turn out on a board, knead lightly until a smooth dough — no longer. Roll out about one-third of an inch thick. Cream two rounding tablespoonfuls of butter ; spread carefully over the dough. Mix a level teaspoonful of ground cin- namon with two rounding tablespoonfuls Hot Breads. 87 of granulated sugar; sprinkle these over the dough; then sprinkle over three-quar- ters of a cup of dried currants. Roll care- fully from you into a compact roll, cut into slices about half an inch thick, place close together in a baking pan, and bake in a moderate oven about twenty minutes. Half a cup of chopped raisins and a quarter of a cup of finely chopped citron may be used instead of currants. Breat)0. WHOLE WHEAT BREAD. Select whole wheat flour, free from out- side bran, pour one-half pint of boiling water into one-half pint of fresh milk. When lukewarm, add one cake of Fleisch- mann's compressed yeast, dissolved in two tablespoonfuls of warm water, two level teaspoonfuls of salt, one level tablespoon- ful of butter and one rounding tablespoonful of sugar. Mix and stir in sufficient whole wheat flour to make a batter that will drop from a spoon, beat well, cover securely to exclude air and stand in a warm place (about 75 degrees) for three hours, or until quite light, then stir in sufficient flour to make a soft dough, knead lightly for about ten minutes, making a softer loaf than in white bread. Now mould in two loaves, place in greased pans, cover and let 88 Popular Dishes. stand in a warm place until the loaves are double their bulk, about one hour. Bake in a slow oven for about an hour and a half. If preferred it may be worked up into a solid loaf like white bread, and fin- ished the same, except that it must be baked longer. WHITE BREAD. Pour one-half pint of boiling water into one-half pint (one cup) of fresh milk, if not fresh the milk may be scalded and the water added cold. Add two level tea- spoons of salt, one level tablespoon of but- ter and when lukewarm, add one cake (one-half ounce) of Fleischmann's com- pressed yeast dissolved in one-fourth cup of lukewarm water, stir in enough good bread flour to make a light batter, about three cups, beat vigorously for from three to five minutes, then stir in sufficient flour to make a dough which can be turned out onto a board. Sprinkle the board gener- ously with flour, turn the bread out upon it and knead until it will no longer stick to the hands or the board, about twenty min- utes. It should be very firm and covered with blisters. Place in a clean bowl, cover securely to exclude the air, let rise in a temperature of from J 2^ to 75° for about three hours, or until double its original bulk. Divide in half, mould each half into a loaf, place in greased tins, cover and let Breads. 89 stand about an hour, or until doubled in bulk. Bake in a moderate oven about one hour. Before placing in the oven brush over the top of each loaf with cold water and repeat as soon as they are taken from the oven, then turn out of the tins and place in such a position that the air can cir- culate freely around the entire loaf. Let cool uncovered. Do not put it away for three or four hours. RYE BREAD. Make and bake the same way as white bread, using two and one-half cups of spring wheat flour, then finish with rye flour. This requires a little less kneading than white bread. If liked, one tablespoon- ful of caraway seeds may be added. BOSTON BROWN BREAD. Sift together in a bowl one and one-half cups of fine corn meal, one cup each of rye flour and entire wheat (or Graham) flour, one level teaspoon each of salt and baking soda. Have ready greased, four one-pound baking powder cans. Add to the dry in- gredients one-half cup of best molasses, two cups of thick sour milk and one cup of seeded raisins. Stir quickly to a smooth batter, pour into the tins, place tne covers on and steam two and a half hours. Re- move the covers and bake in a moderate oven one-half hour. 90 Popular Dishes. PARKER HOUSE ROLLS. Make the same as white bread, adding to the Hquid, before the flour, one half cup of butter and one teaspoon of sugar. Let rise until doubled, in bulk, turn out upon a floured board without kneading, roll out thin, cut with a round cutter. vSpread one- half of each with creamed butter, fold the other half over, making the edges come together. Place in a baking pan, not too close together. Let rise for about one hour and bake, for about twenty minutes in a moderate oven. If not a nice brown in eighteen minutes, increase the heat and bake a few minutes longer. If a high glaze is desired, brush over the top, just before placing in the oven, with a mixture made of one-eighth cup of milk and one-fourth of an tgg yolk. 2)e06ert0. FRUIT TOAST. Four tablespoons of sultana raisins, two cups of boiling water, one tablespoon of butter, two-thirds cup of sugar, two level tablespoons of cornstarch, two tablespoons of lemon juice, one-fourth cup each of or- ange, cut into small pieces, chopped or shredded pineapples and red glace cher- ries. Simmer the raisins in the boiling wa- ter until tender. Drain and measure the Desserts. 9 1 water, if not enough to make one cup, add boiling- water. Return to the fire, add a thickening made of the cornstarch and butter, add the sugar and lemon juice, then the raisins and other fruits. When hot, pour over rounds of dainty toast and serve at once. PEACH CREAM. Whip one cup of rich cream, have ready one cup (or more if liked) of mellow peaches cut into tiny bits. Just before serving, carefully combine the two. Pow- dered sugar may be sprinkled over the peaches, or beaten with the cream. Serve in sherbet glasses. PEACH FOAM. Add to one cup of strained, mellow peaches one-half cup of powdered sugar and one tablespoon of lemon juice. Add the unbeaten white of one ^gg, and beat until very stiff and greatly increased in bulk. Serve in sherbet glasses. Strawberries and red raspberries may be used in the same way. Omit len^on, when using strawberries. CARAMEL MOUSSE. Make a caramel syrup of three-fourths cup of sugar and same of boiling water. Pour very carefullv over the well beaten 92 Popular Dishes. yolks of six eggs and cook over boiling water until the mixture coats a spoon. Strain into a saucepan or a tin basin, set this into ice water and stir constantly until cold. Add two teaspoons of vanilla and fold in carefully the whip from one pint of rich cream. Turn into a mould and pack in equal parts of ice and salt. Let stand from three to four hours. MAPLE MOUSSE. One pint of rich cream whipped stiff, one cup of maple syrup and yolks of four eggs. Add to the maple syrup one-eighth teaspoon of cream of tartar, boil until re- duced a little, then finish exactly like car- amel mousse. PEACH MOUSSE. Rub through a sieve enough mellow peaches to measure one and one-half cups, add one cup of sugar and two teaspoons of lemon juice. To this add one-fourth box of gelatin, softened in one-fourth cup of cold water and stirred over hot water until dissolved. Set into a basin of ice water, stir until thick. Carefully fold in whip from one pint of rich cream. Turn into mould and finish same as caramel mousse. Desserts. 93 MACAROON CHARLOTTE. Put one-quarter box of gelatin to soak for at least ten minutes in one-quarter cup of cold water. Whip one pint of cream. Put into a double boiler one pint of rich milk or thin cream. Beat four eggs until light, add one-third cup of sugar and stir into the scalded milk; stir a moment, re- move from the fire, stir into this custard the softened gelatin and when dissolved add six ounces of powdered macaroons, two ounces of powdered lady fingers, one- half cup of English walnuts cut rather fine and one tables,poonful of vanilla or one- fourth cup of sherry. Turn into a basin, set basin in another containing chipped ice, stir constantly until it begins to thick- en, then stir in very carefully the whipped cream. Turn into a mould and place on ice for two or three hours. When cream is not obtainable use yolks of six eggs in the custard, beat the whites to a stiff froth and fold in carefully, in place of the cream. SPANISH CREAM. Put one-third of a box of gelatin to soak in three cups of cold milk; let soak one- half hour, then place over the fire in a double boiler. Beat the yolks of three eggs until light, add to them one-third cup of sugar, and beat again until light. Put the whites of three eggs into a large bowl, 94 Popular Dishes. beat to a stiff froth, then stir into the boil- ing milk the yolks and sugar ; stir until it thickens, take from the fire, add one tea- spoonful of vanilla, and pour this hot cus- tard over the beaten whites ; stir and beat until thoroughly mixed, and pour at once into a mould which has been rinsed out with cold water. Set away at once in a very cold place to harden. Plain or whipped cream may be served with this. HAMBURG CREAM. Juice of one lemon, grated rind of half a lemon, two-thirds cup of sugar, four eggs, quarter box of gelatin. Separate the eggs, beat the yolks until light and add one-third of the sugar to them and beat again until very light. Beat the whites until light and stiff. Now^ put the lemon juice and balance of the sugar over the fire, stir until sugar is dissolved, then let it come to boiling point. Add the gel- atin, which has soaked for half an hour in one-fourth cup of cold water, let it again come to boiling point and stir in carefully the yolks and sugar, stir over the fire until it begins to thicken, add the grated rind, remove from the fire, add the beaten whites a spoonful at a time, beating con- stantly. When all is added turn quickly into a mould (earthenware is best) and set away to cool. Serve with or without whipped cream. Desserts. 95 ORANGE CREAM. Cover one-half box of gelatin with one- half cup of cold water and let soak at least ten minutes. Place over the fire in a dou- ble boiler one pint of milk; separate five eggs, beat the yolks, add to them three- quarters cup of sugar and beat again until very light ; stir these into the scalded milk, stir a moment, remove from the fire and stir in the softened gelatin, continue stir- ring until it is dissolved. Turn into a basin, set this in another basin containing chipped ice. Stir until quite cold, then add one cup of orange juice and continue stirring until it stirs heavily, then fold in carefully the stiffly beaten whites of five eggs. Turn into a mould and place on ice for three hours. ORANGE JELLY. One pint orange juice, one pint cold water, one pint boiling water, one pint sugar, one box of gelatin. Cover the gel- atin with the cold water, and let stand half an hour, add the boiling water, stir until the gelatin is dissolved, then add the sugar and stir until that is dissolved. Add the orange juice, strain through a flannel, pour into a mould, and stand in a very cold place until hardened. g6 Popular Dishes. FRUIT JELLY. One-third box of gelatin, half cup of sherry, half cup of cold water, half pint of boiling water, one cup of granulated sugar, juice of one medium sized lemon, one banana, two ounces candied cherries, one slice of candied pineapple, a few grapes. Pour the cold water over the gel- atin, let soak half hour, then add the boil- ing water, stir until gelatin is dissolved. Then add sugar and stir until that is dis- solved. Add the sherry and lemon juice, and strain through a flannel, or two thick- nesses of cheese cloth ; pour into a pitcher. Now set a bowl into a basin of chipped ice, decorate the bottom of it with some of the mixed fruit, and pour over it enough of the liquid jelly to cover it; let stand until hard, then arrange another layer of fruit and cover with jelly, and so continue until the jelly is all used. Let stand in the chipped ice until solid, or place in a very cold refrigerator. ALASKA JELLY. Prepare a well flavored orange or lemon jelly and mould it in small cups. When firm turn out and -place them some dis- tance apart on a platter. Prepare a me- ringue, using two tablespoon fuls of sugar for each white of tgg and flavoring with a few drops of lemon juice. Heap this Desserts. 97 over and around each mould, being care- ful to leave no spot of jelly uncovered. Have the oven very hot and on the upper grating place a thick board. Dust the me- ringues with powdered sugar, put the platter in the oven on the board and brown quickly. When done put at once on ice. Or cut oranges into halves, scoop out the pulp and with it prepare the jelly; mould in the orange skins, and heap the meringue on the top of each, finishing in the same manner. MACAROON CUSTARDS. One pint of milk, four eggs, quarter cup of sugar, half teaspoonful of vanilla, ten macaroons. Make a custard of the milk, eggs, sugar and vanilla. Pour into buttered custard cups, two-thirds filling them. Cover the top of each with the macaroons, broken into small pieces. Put into a baking pan, surround with boiling water and bake in a moderate oven until puffed up in the center and firm. Turn from the cups three minutes after taking from the oven. Serve very cold. MACAROON PUDDING. Fifteen stale macaroons, two table- spoonfuls of sherry, four eggs, one pint milk, half cup of sugar. Roll one-half of the macaroons with a rolling pin. Place 7 98 Popular Dishes. the other half in a pretty serving dish, pour the sherry over them and let stand while making the custard. Put the milk into a double boiler, separate the eggs, placing the yolks in a bowl, beat them slightly, add the sugar and beat until very light, stir into the scalded milk and con- tinue stirring for about a minute ; remove from the fire, add half teaspoon ful of va- nilla extract and pour over the maca- roons. Make a meringue of the four ^gg whites and four rounding tablespoonfuls of powdered sugar. Flavor with a few drops of vanilla extract and heap careless- ly on top of the custard. Place in a mod- erate oven until a delicate brown. Remove from the oven and drop a preserved straw- berry into each depression in the me- ringue. Serve very cold. The juice of an orange may be used instead of the sherry. OMELETTE SOUFFLE. White of two eggs; yolk of one tgg) one rounding tablespoonful of powdered sugar; a few drops of vanilla. Beat the yolk until light, then add the vanilla. Beat the w^hites until frothy, add the sugar, and beat until very stiff, then pour on them the yolk and vanilla, and stir very gently until well mixed; then put at once into individual dishes, and bake in a mod- erate oven, about five minutes. Desserts. 99 MACAROON SOUFFLE. One cup of milk, one-third cup of sugar, three level tablespoon fuls of corn starch, four tablespoonfuls of water, one- quarter pound of macaroon crumbs, one- half teaspoonful of vanilla, whites of five eggs. Place milk in a double boiler, add the cornstarch moistened with the cold water. Stir and cook for three minutes, then add sugar and macaroon crumbs and let cook while beating the tgg white very stiff. Remove from the fire and stir the beaten whites gradually into the hot mix- ture. Pour into buttered souflfle cups, about two-thirds filling them. Place in a pan, surround with boiling water, and bake about twenty minutes. Serve imme- diately. VANILLA SOUFFLE. One-half pint of milk, one-quarter cup of sugar, one-quarter cup of flour, one- quarter cup of butter, four eggs, one tea- spoonful of vanilla. Put the milk into a double boiler over the fire. Melt the but- ter, add the flour and mix well, add to the scalded milk and stir until thick and smooth. Beat the yolks of the eggs, add the sugar and beat again until creamy; add the vanilla and stir into the mixture in double boiler. Remove from the fire. Beat the whites until verv stiff, add them lOO Popular Dishes. very carefully and gradually to the hot mixture; turn into a buttered pudding dish and bake in a rather slow oven for about one-half hour. Serve immediately, as all souffles fall soon after taking from the oven. Serve with vanilla sauce. CHOCOLATE SOUFFLE. Make the same as vanilla souffle, add- ing one rounded tablespoonful of grated chocolate or one level tablespoonful of co- coa to the scalded milk, before adding the butter and flour, first melting it with two tablespoonfuls of the scalded milk. Serve with vanilla sauce. CORN MEAL SOUFFLE. One pint milk, one-half cup of white corn meal, one-quarter cup of sugar, one rounding tablespoonful of butter, four eggs. Put the milk over the fire in a dou- ble boiler. When steam can be seen com- ing from the lower boiler add slowly, stir- ring constantly, the corn meal. Cover and let cook thirty minutes. Separate the eggs, beat the yolks until light, add the sugar and beat very light, add these and the but- ter to the hot mixture, stir a moment, re- move from the fire and add carefully the stiffly beaten whites. Turn at once into a buttered pudding dish. Bake twenty min- utes in a moderate oven. Serve with a hard or liquid sauce. Desserts loi LEMON SOUFFLE. Four eggs, one cup of sugar, grated rind and juice of one lemon. Beat the yolks until thick and light in color, add sugar gradually and continue beating. Add the lemon juice and rind and beat un- til very light. Beat the whites until dry and fold very carefully into the yellow mixture. Turn at once into a buttered baking dish, set dish in larger one con- taining boiling water and bake in a mod- erate oven about thirty-five minutes. Serve at once, with or without sauce. ANGEL SNOW. Make an angel cake with whites of five eggs, three-fourths of a cup of sugar, one- half cup of sifted pastry flour, one-half teaspoonful of cream of tartar, one-half teaspoonful of vanilla. Bake about forty- five minutes. Use cold. At serving time have ready the whip from three cups of cream, sweetened and flavored to taste. Place the inverted angel cake on a chop dish or platter, heap the whipped cream on top and around the cake, completely covering it, then sprinkle liberally with blanched and chopped pistachio nuts, or with macaroon crumbs, or with candied cherries chopped fine. I02 Popular Dishes. APPLE SNOW. Wipe carefully and core four good- sized apples, place in a granite baking pan, put a teaspoonful of sugar into the space from which each core was removed, pour about one-quarter cup of boiling- water into the pan and bake carefully. When done set away to cool and when quite cold scrape the pulp carefully from the skins and press the pulp through a vegetable press or sieve. Add to it one- half cup of ,powdered sugar and a tea- spoonful of lemon juice, mix well and add the unbeaten white of one egg. With a surprise egg beater, beat constantly and always one way, until the mixture is white and greatly increased in bulk, fully twenty minutes. Heap into a pretty dish and serve with custard sauce, or alone. BROWN BETTY. Put into a buttered baking dish a layer of sliced apples, sprinkle with sugar and cinnamon and cover with soft bread crumbs. Continue this process until the dish is full, having the top layer bread crumbs. Dot all over with small pieces of butter, add a few spoonfuls of hot water and bake in a moderate oven until apples are tender. Serve hot with cream. Desserts. 103 APPLE CUSTARD. Make a custard of yolks of three eggs, one and one-quarter cups of milk and one- half cup of sugar. Chqp or slice thin fif- teen hickory nuts, grate two very large or three medium sized tart apples, first peel- ing them. Add the nuts and grated ap- ples to the custard, mix well, turn into a shallow, greased baking dish. Bake in a very moderate oven until firm in the cen- tre. When done have ready a meringue made of three ^gg whites, three rounding tablespoonfuls of sugar and a few drops of vanilla. Heap this upon the custard, sprinkle very lightly with sugar and place in the oven until a delicate brown. STUFFED APPLES. Wash and core six good-sized tart ap- ples, put into a granite baking dish, fill the centers with jam, add just a little wa- ter to the pan and bake, basting several times. When done make a meringue of the white of one ^gg and a rounding ta- blespoonful of sugar, flavor this with a few drops of vanilla or lemon extract, hea^p a small spoonful on top of each apple and return to the oven until a delicate brown. Apples may be stuffed with a mixture of candied cherries, pineapple and nuts, all cut into small pieces, or with mincemeat. The meringite may be omit- I04 Popular Dishes. ted if desired, but it adds greatly to the beauty of the dish. APPLE AND SAGO PUDDING. One-half cup of sago, one pint cold water, one-half pint boiling water, one- quarter cup of sugar, jelly, apples. Wash the sago and let soak in the cold water over night. In the morning add the boiling water and cook in double boiler until perfectly clear, then add the sugar. Pare and core enough tart apples to fill a medium sized baking dish; fill spaces from which cores were taken with sugar, add one-fourth cup of water and bake carefully. When tender, remove from the oven, fill core spaces with jelly or jam, pour the hot sago over and set away until quite cold. Serve with cream (and sugar if desired). If preferred, the jelly may be omitted and the core spaces filled with sago. FRUIT BALLS. One-half cup of finely chopped suet, one cup of fine, soft bread crumbs, one-half cup of currants, one-half cup of seeded, chopped raisins, one-quarter cup of fine- ly chopped citron, one-half teaspoonful of cinnamon, one-quarter teasipoonful each of nutmeg and salt, whites of two eggs. Mix the dry materials and add the egg whites, beaten to a froth; mix thor- Desserts. 105 oughly and form into balls, the size of walnuts. Drop into a kettle containing plenty of boiling water. Cover securely and simmer gently, until they float (about twenty minutes). Remove care- fully to avoid breaking. Place in a serv- ing dish and pour around them a rich brandy or lemon sauce, using the two tg^ yolks if desired. PRUNE SOUFFLE. One pound of prunes, the whites of six eggs, and one-half cup of sugar. Soak the prunes over night, and boil gently un- til tender; remove the stones, chop fine, and sweeten. Beat the tgg whites to a stiff froth, add six tablespoon fuls of pul- verized sugar, and stii carefully into the prunes. Pour into a greased baking dish, and bake twenty minutes. MOCK CHARLOTTE. Three level tablespoons of corn starch, one cup of boiling water, one-half cup of sugar, one teaspoon of vanilla and whites of four eggs. Place the corn starch in a saucepan, moisten with three tablespoons of cold water, when well mixed add the boiling water and stir over the fire until clear, then add the sugar, stir it until it bub- bles. Remove from the fire, add the va- nilla, then the stiffly beaten whites of io6 Popular Dishes. eggs, a spoonful at a time until all are added, beating vigorously after each spoonful is added. Turn into cups or in- dividual moulds, or into one large mould. Serve with custard sauce poured around, using the yolks of four eggs, one and a half cups of milk, half a cup of sugar and one teaspoon of vanilla. Let both charlotte and sauce be very cold when served. DATE PUDDING. One pint of sifted flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, two rounding tablespoon fuls of sugar, two round- ing tablespoonfuls of butter, one ^gg, and three-quarters of a cup of milk ; add a cup and a half of dates cut into very small pieces ; flour the dates. Sift to- gether the flour, salt, baking powder, and sugar: rub the butter into this mix- ture thoroughly. Beat the Oigg until light ; add the milk to it : pour over the other in- gredients, and mix quickly and lightly into a batter: add the floured dates, and turn into a baking pan and bake for fif- teen or twenty minutes in a moderate oven. Serve with vanilla sauce. PEACH PUDDING. Make a batter the same as for date pudding. Place in a baking pan and Desserts. 107 cover as closely as possible with halves of peaches, filling the cavities from which the stones were taken with sugar, and bake about twenty minutes in a moderate oven. Serve with sugar and cream, or with hard sauce. HUCKLEBERRY PUDDING. Make the same as date pudding, add- ing one pint of huckleberries instead of the dates. STRAWBERRY SHORTCAKE. One pint of sifted flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, two rounding tablespoon fuls of butter, one rounding tablespoonful of sugar, one Q:gg, and about three-quarters of a cup of milk. Sift the flour, salt, baking powder, and sugar together; rub the butter through the dry materials. Beat the ^gg until light, add the milk to it, and stir into the dry materials. Stir quickly and lightly into a smooth dough ; turn out on a floured board; roll backward and for- ward lightly with the hands until lightly covered wnth flour, then divide in half. Roll out one-half into a thin sheet the size of a small biscuit pan ; place in a but- tered pan : brush over lightly with melted butter. Roll out the second piece the io8 Popular Dishes. same as the first, and place on the tqp of the one in the pan ; press out evenly with the finger tips, then place in a quick oven and bake for about twenty minutes. Have ready two quarts of sweetened strawber- ries; cut them quickly and lightly with a silver spoon. When the shortcake comes from the oven separate the two layers care- fully with the fingers, cover one layer with the berries, place the other layer over and cover with the balance of the berries, and serve. COCOANUT PUDDING. One pint milk, four level tablespoon- fuls of corn starch, yolks of three eggs, one-half cup of sugar, one teaspoonful of vanilla. Heat milk in a double boiler, add the corn starch moistened with a lit- tle cold water, cook three minutes. Beat tgg yolks and sugar until very light, add to hot mixture and stir until thickened ; add the vanilla. Pour into a pudding dish, sprinkle with shredded cocoanut, cover with meringue made with three Qgg whites, three rounding tablespoonfuls of sugar and a few drops of vanilla. Brown in moderate oven ; serve cold. Macaroon crumbs may be used instead of the cocoa- nut. Desserts. 109 CHOCOLATE PUDDING. One pint of milk, half cup of sugar, two ounces of chocolate, four level table- spoonfuls of corn starch, yolks of three eggs, one teaspoonful of vanilla. Melt the chocolate in a double boiler, then add the milk heated and the sugar, stir and beat until chocolate is thoroughly combined with the milk. Moisten the corn starch with a little cold milk, stir into the hot mixture and cook several minutes. Beat the Qgg yolks and stir them and the va- nilla in. Turn into a pudding dish, cover with a meringue made with the three egg whites, three rounding tablespoonfuls of sugar and a few drops of vanilla. Brown in a moderate oven. Serve hot or cold, as preferred. LITTLE CHOCOLATE PUDDINGS. Brush eight custard cups with butter and fill each with soft bread crumbs. Put into a double boiler one pint of milk, when heated add two ounces of choco- late cut fine, and one-half cup of sugar mixed; stir until smooth and uniform in color. Remove from the fire, add one teaspoonful of vanilla, and when partly cold pour over three well beaten eggs. Baste this mixture over the bread crumbs in the cups. Place in a baking pan, sur- round w^ith boiling water, cover with but- no Popular Dishes. tered paper and bake in a moderate oven about twenty minutes, or until well puffed up in the centre. When done turn from the cups and serve with va- nilla or chocolate sauce. PINEAPPLE SNOW. Four level tablespoonfuls of cornstarch, one-half cup each of pineapple juice, grated pineapple, water and sugar, whites of four eggs. Put the grated pineapple, the juice, water and sugar over the fire, stir until sugar is dissolved and allow it to just reach boiling point. Stir about four tablespoonfuls of cold water into the corn starch and add to the boiling mix- ture ; stir briskly until it has boiled one minute. Remove from the fire and beat in, a little at a time, the stiffly beaten tgg whites. Beat vigorously for a moment and turn into a mould to cool. Serve very cold with a boiled custard sauce, made of the yolks of four eggs, one and one-half cups of milk, one-half cup of sugar and one teaspoonful of vanilla. QUEEN OF PUDDINGS. One-half pint of bread cubes, one pint of milk, one-fourth cup of sugar, three eggs, one teaspoonful of vanilla, one cup stewed apples. Cut the bread into half- inch cubes; beat the yolk of the eggs and Desserts. 1 1 1 one white together, add the sugar and va- nilla, and beat until well mixed; add the milk, and stir until the sugar is dissolved. Pour this custard over the bread and bake in a moderate oven until set ; take from the oven and cover with stewed ap- ples. Make a meringue of the remaining two whites and two rounding tablespoon- fuls of granulated sugar ; add a few drops of vanilla, spread over the apples, and place in a moderate oven until a delicate brown. Serve hot, with or without cream. Any kind of preserve or jelly may be used in place of the apple. CARAMEL CUSTARDS. Beat three eggs until light, add one- fourth cup of sugar, beat a moment, then add one pint of milk, and stir until the sugar is dissolved. Put one-third cup of granulated sugar into a skillet, stir over the fire until melted and of a deep amber color. Pour one tablespoonful of this in- to each custard cuip, lift each cup as the caramel is poured into it and run the caramel around the sides; do this quick- ly, or they will harden before they are all done. Now about three-fourths fill each cup with the custard, set them all in a pan containing boiling water, which should be almost as deep as the custard in the cup. Place in a moderate oven, 112 Popular Dislies. and bake until set. Take out, turn them at once out of the cups, and set away un- til cold. 1lce0. TEA PUNCH. Have ready frozen, one quart of lemon ice cream. Make an Italian meringue (boiled icing) of one cup of sugar, one- half cup of water and whites of three eggs. Beat until cold, then add very gradually, beating constantly, one quart of freshly made strong cold tea. Stir this into the ice cream. At serving time add brandy or kirsch to taste. ORANGE CREAM SHERBET. One pint of boiling water, one and three-fourths cups of sugar, one and one- half cups of rich cream, juice of six large oranges and juice of one lemon, two level teaspoons of the yellow rind of an orange carefully grated. Boil the water and sugar five minutes from the time it reaches boiling point. Let cool and add the cream, the strained juice of orange and lemon and the grated rind. Turn into a freezer and freeze like ice cream. Let stand two hours or more to ripen. Sour cream may be used instead of sweet, in which case it is safer to add it Ices. 113 after the other ingredients are frozen, then stir until frozen again. SICILIAN SHERBET. Press one can of peaches through a col- ander; add one pint of orange juice, and one pint of sugar; stir until the sugar is dissolved; place in a freezer, pack in ice and salt, using three parts of the former to one of the latter. Freeze, remove the lid, stir in the whites of two eggs beaten stifif, replace the lid and turn the dasher a minute or two. Serve after it has stood an hour. FRENCH FROZEN PUDDING. Separate six eggs. Put over the fire one pint of sugar and one pint of boiling water ; stir until the sugar is dissolved and bring to boiling point, and boil five min- utes. Beat the yolks of the eggs until creamy, pour the boiling syrup over them, and beat until cold. Add one pint of cream, and one tablespoonful of vanilla, and freeze in a freezer the same as ice cream. CREME-DE-MENTHE ICE. Boil one cup of sugar and four cups of water twenty minutes. When quite cold add one-third cup of creme-de-menthe cor- dial, add green coloring to make a very delicate green, strain and freeze like ice cream. Serve in tinv glasses. 8 114 Popular Dishes. Sweet Saucee. CHOCOLATE SAUCE FOR ICE CREAM. Put into a saucepan three ounces of un- sweetened chocolate and two cups ( i lb. ) of sugar. Mix and add one rounding ta- blespoonful of butter and one-half cup of boiling water. Cook to soft ball stage. Pour hot over ice cream. MAPLE SAUCE FOR ICE CREAM. Put into a saucepan two cups of maple sugar (i lb.) broken, or rolled fine, two- thirds cup of rich cream and one rounding tablespoonful of butter. Stir gently back and forth occasionally to prevent scorch- ing and boil to soft ball stage. When done, set saucepan in another containing boiling water, to keep hot until needed. HARD SAUCE. Cream one-half cup of butter, add grad- ually one cup of powdered or fine granu- lated sugar, continue creaming until very light. Flavor with vanilla to taste. ORANGE SAUCE. Make a hard sauce of one-half cup of butter and one cup of sugar. After add- ing all the sugar, add, a few drops at a Sweet Sauces, 115 time, four tablespoonfuls of orange juice and if liked, a saltspoonful of grated yel- low rind, or a few drops of orange ex- tract. YELLOW SAUCE. Cream one-half cup of butter, add grad- ually one and one-fourth cups of sugar. Add two eggs, beaten very light and give a vigorous beating. Cook in double boil- er about five minutes, stirring constantly. Remove from the fire, add one-half tea- Sipoonful of vanilla and serve at once. CUSTARD SAUCE. Place in a double boiler a cup and a half of milk. Beat the yolks of four eggs un- til light ; add to them half a cup of sugar, and beat again until light, and stir into the boiling milk. Stir until the mixture will coat a knife blade; add a teaspoonful of vanilla, and set away to cool. VANILLA SAUCE. Cream a half cup of butter; add grad- ually a cup of sugar, and beat until light and creamy. Into a saucepan put three level tablespoons of corn starch, moisten with four tablespoons of cold water, mix well and pour over it one pint (two cups) of boiling water; place over the fire and cook until clear. At serving time pour ii6 Popular Dishes. this hot mixture into the sugar and but- ter; stir until mixed, add one teaspoon of vanilla and serve at once. LEMON SAUCE. Make the same as vanilla sauce, adding to the hot mixture the grated rind of a lemon and to the butter and sugar the juice of a lemon. GERMAN CREAM PIE. (Two Pies.) CRUST. i^ cups of flour. J^ cup of butter. 2 tablespoonfuls of granulated sugar. 2 eggs. CREAM FILLING. 1 pint of cream or milk. Yolks of 6 eggs. 6 tablespoonfuls of granulated sugar. 2 tablespoonfuls of flour (rounding). I teaspoonful of vanilla. MERINGUE. Whites of 6 eggs. 6 tablespoonfuls of granulated sugar. A few drops of vanilla. Pastry. 117 Sift the flour, add to it the sugar and butter; cut the butter well into the flour, then with the hands rub until all lumps are removed. Now add the eggs, beaten just enough to mix thoroughly; stir and work to a smooth paste. Divide into halves, form into balls and flatten out (one at a time) on the board. Now, roll gently and carefully, keeping just as round as possible, until, when you place the tin in which it is to be baked (which should be a layer cake tin) in the centre, there will be a border about one-half inch all around. Now, with a knife carefully cut away this border; place the center in the tin, pressing it out to the edge if it shrinks while transferring it to the pan; moisten around the edge with a pastry brush dipped into tgg (a teaspoonful may be reserved for the purpose), and then lay the paste which has been trimmed off, around the edge for a border. This gives it the a,ppearance of a very large tart with a very small border. Pierce with a fork several times. Bake in a moderate oven until a good brown, watching carefully, and prick with a fork if they rise in the center. While they are baking, put the milk into a double boiler, beat the yolks until light, add the sugar, then the flour, and stir into the boiling milk; stir until thick, remove from the fire, add the va- nilla, and when the crusts are baked, turn them out of the pan and place upon the ii8 Popular Dishes. inverted bottom, in order to have a per- fectly flat surface. Now, put in as much of the fining as the crusts will hold. Make the meringue by beating the whites very stiff, and adding the sugar by degrees, just cutting it in, not beating any after sugar is added; add the vanilla, and put on top of the pies, making a border first and filling in the center after the border is complete. Place in a very moderate oven until a delicate brown. This must be served on the tin on which it is finished, or very carefully removed to a glass cake stand, as the surface must be perfectly level. FLAKY PIE CRUST. Three cups of sifted pastry (soft) flour, one-half cup each of butter and lard, one level teaspoon of salt, two level tea- spoons of sugar, about two-thirds cup of ice water. Have everything as cold as possible. Sift the flour, salt and sugar, into a large platter, add the shortening, and with a knife cut it into very small pieces, at the same time mixing it with the flour. At one end of the platter make a hole, pour in a very little ice water and with the knife stir in lightly as much of the dry mixture as the water will moist- en. Toss this to one side, wet another portion in the same way and so continue until all the flour is moistened. Tt mav Pastry. 119 not take all of the ice water. Dredge the board with flour, turn the paste out on this without any further mixing, dredge any wet spots lightly with flour, roll light- ly and quickly from you, into a long, thin sheet. Fold first the sides, then the ends, turn half way around and roll from you as before. Now fold the ends only, turn around as before, and continue until it has been rolled out four times. Having fin- ished folding and rolling, cover very care- fully to exclude the air and keep very cold until needed. This may be used the same day, but is greatly improved, if kept until the following day or even longer. This amount will make two pies, each having two crusts. PUMPKIN PIE. One pint of stewed and sifted pumpkin, one pint of milk, two rounding tablespoon- fuls of butter, one cup of sugar, one level teaspoonful each of cinnamon, salt and ginger, one-quarter teaspoonful of nut- meg and four eggs. Put all the ingredi- ents, except the eggs, into a saucepan, heat to steaming point, remove from the fire and add the eggs beaten until light and frothy. Have two pie tins lined with pastry, fill with the mixture and bake in a hot oven for ten minutes, reduce the heat and bake until well puffed. If preferred the pumpkin custard may be poured into 120 Popular Dishes. buttered custard cups and baked like cup custards, but cannot be turned out. ORANGE CREAM PIE. One cup of milk, three eggs, one-half cup of sugar, two rounding tablespoon- fuls of flour, grated yellow rind and juice of one small orange. Cover an inverted pie tin with good paste, prick with a fork six or eight times, and bake at first in a very hot oven, then reduce the heat and bake until a nice brown. While this is baking, make the filling. Put the milk into a double boiler, grate the orange and ex- tract juice. Separate the eggs, beat the yolks until light, add the sugar, grated rind and flour, beat again until light ; add the orange juice, mix well, pour into the heated milk and stir until it thickens, about five minutes. When the crust is baked remove from oven, remove from the tin and place inside. When the filling is ready, pour it into the baked crust, cover with a meringue made of three tgg whites, three rounding tablespoonfuls of sugar and a few drops of vanilla. Brown in a moderate oven. SOUTHERN CREAM PIE. One and one-quarter cups of milk, one- third cup butter, one-third cup of flour, one cup sugar, three eggs, one teaspoonful of vanilla. Put milk into double boiler, Pastry. 121 rub the butter and flour together and stir into the scalded milk, beat the yolks of the eggs until light, add the sugar, beat again until light, stir into the hot mixture and stir over the fire until thick (about two minutes). Take from the fire, add the vanilla; make a meringue of three tgg whites and one-half cup of powdered sugar; add a few drops of vanilla. Pour the cream mixture into a hot baked crust, spread the meringue over the top and brown in a moderate oven. APPLE CUSTARD PIE. One pint tart apples, stewed rather dry and sifted, one-half cup of butter, three- quarters cup of sugar, two rounding ta- blespoonfuls of ,powdered cracker, grated rind of one lemon, yolks of four eggs, whites of two eggs. While the apples are still hot, sift them and add the butter; when butter is melted, add the sugar, cracker and grated rind and last the well- beaten eggs. Bake in one crust. When done cover with a meringue made of two egg whites, two rounding tablespoonfuls of sugar and a few drops of vanilla. Re- turn to the oven until a nice brown. LEMON PIE— NO. i. Juice and rind of a large lemon, one cup of sugar, four eggs. Grate carefully the yellow rind of the lemon and squeeze 122 Popular Dishes. out the juice, add the juice to sugar in a saucepan and stir a moment. Beat the yolks of the eggs in a bowl until light and creamy, beat the whites until stiff. Now put the sugar and juice over the fire and let boil a moment. Add the grated rind and pour gradually over the yolks, beat- ing constantly, return to the fire and stir just a moment, remove and beat in by spoonfuls the stiffly beaten whites ; give all a good beating and pour at once into two baked pie crusts, which should be hot. Bake a rich brown and serve hot or cold. LEMON PIE— NO. 2. Grated rind and juice of one lemon, one cup of boiling water, one cup of sugar, four level tablespoonfuls of corn starch, one rounding tablespoonful of butter, two eggs. Mix the corn starch with three ta- blespoonfuls of cold water and pour over it the boiling water, stir over the fire until clear, add the sugar, butter and grated rind and juice of the lemon, return to the fire and stir until it bubbles. Now stir in carefully the well beaten yolks of the eggs. Have ready a pie tin lined with a crust which should be baked and hot, turn the mixture into it; quickly as possible make a meringue of the two tgg whites and two rounding tablespoonfuls of sugar, flavor this with a few drops of vanilla and spread over the pie. Put into a moderate oven Pastry. 123 until a delicate brown. All pies with one crust made with a cooked mixture should have the crust baked first. The most ap- proved way of baking- this crust is to in- vert the pie tin and bake the crust on the outside instead of the inside of the tin. When baked, turn it over, put it into the pie tin and finish as above. NEW YORK LEMON PIE. One cup of milk, yolks of four eggs, whites of four eggs, three-fourths cup of sugar, two rounding tablespoons of flour, juice and rind of one lemon. Put the milk over the fire in a double boiler, beat the yolks of the eggs, add the sugar, beat well, add the flour, beat well. Add the lemon juice and grated rind. Stir this mixture into the hot milk, stir until quite thick, remove from the fire and add carefully the stiffly beaten whites of eggs. Make a meringue of whites of three or four eggs, adding to them a rounding ta- blespoon of sugar to each white, flavor with a few drops of vanilla. Pour filling into a baked pie crust, arrange meringue on top and brown in a moderate oven. The temperature should be such that from ten to fifteen minutes will be required for browning nicely. If the meringue is made with powdered sugar, sprinkle lightly with powdered sugar before placing in the oven. 124 Popular Dishes. fIDertnfluee- MERINGUE— NO. i. Two tgg whites, two rounding table- spoonfuls of granulated sugar, a few drops of vanilla. Add a tiny pinch of salt to the tgg whites and beat until quite stiff but not dry. Add the sugar gradually, folding it in carefully ; add the vanilla and spread at once over the hot surface of pie or pudding and put at once into a moder- ate oven, for about fifteen minutes, or un- til a nice brown. This meringue requires great care in making, but is very light and dainty when properly made. Do not make it until ready for it and fold in the sugar with just as few strokes as possible. MERINGUE— NO. 2. Two tgg whites, two rounding table- spoonfuls of powdered sugar, a few drops of vanilla or lemon juice. Add a pinch of salt to the tgg white and beat until light and frothy, but not stiff. Beat in the sugar gradually, and last the vanilla. Beat until very stiff and firm. Spread over the pie or pudding while hot, sift powdered sugar over the top and brown in a moderate oven. MERINGUE— NO. 3. Three tgg whites, three-fourths cup of powdered sugar, one-quarter teaspoonful Meringues. 125 of vanilla. Add a pinch of salt to the whites, beat until stiff, add one-half the sugar gradually and beat until very stiff and firm; add vanilla and fold in balance of the sugar. Spread over the hot pie or pudding, sift powdered sugar over the top and brown in a moderate oven. ANGEL FOOD. The whites of ten eggs, a cup and a half of granulated sugar, one cup of sift- ed flour, one level teaspoonful of cream of tartar and one teaspoonful of vanilla extract. Sift the flour twice, then meas- ure and add the cream of tartar. Sift five times more. Sift the sugar twice, beat the whites until very stiff, add sugar grad- ually, stirring it in lightly, add the flour gradually, then the vanilla, and turn at once into an ungreased angel food tin. Bake in a very slow oven about one hour. SUNSHINE CAKE. Whites of seven eggs, yolks of five eggs, one cup of granulated sugar, two- thirds of a cU)p of sifted flour. Sift the sugar and flour same as for angel food, beat the yolks thoroughly and add flavor- ing to them, then beat the whites until frothy, and sprinkle over one-third of a 126 Popular Dishes. tea.-poonful of cream of tartar. Continue beating until very stiff, mix the sugar in lightly and gradually, then the yolks thor- oughly, then the flour. Bake in a slow oven about one hour. SPONGE LAYER CAKE. Yolks of six eggs, and two cups of sugar beaten together for fifteen minutes, add one cup of boiling water, two and a half cups of flour, one-eighth of a nutmeg, two and a half even teaspoonfuls of bak- ing powder, and last the whites of three eggs beaten to a stiff froth. Bake in three thick or four thin layers, and put between, either a chocolate or white icing. OLD FASHIONED SPONGE CAKE. Six eggs, weight of the eggs in sugar and half their weight in flour, juice and carefully grated rind of one lemon. First weigh the sugar and flour and prepare the lemon. Next separate the eggs, beat the yolks and sugar together until very light (about ten minutes) then add the juice and rind of the lemon, and half the flour. Beat the whites until light and stiff, add one-half carefully to the mixture, next the rest of the flour and last the balance of the whites. Each portion of flour and whites should be stirred in very lightly and care- fully, otherwise it will be tough. Pour in- Cakes. 127 to a flat cake pan and bake in a quick oven about three-quarters of an hour. SPONGE DROPS. Whites of three eggs, yolks of two eggs, one-third cup of powdered sugar, one-third cup of sifted pastry flour, one- eighth teaspoonful of salt, one-quarter tea- spoonful of vanilla. Beat the whites un- til light and frothy, add the sugar grad- ually and beat until very stiff. Beat the yolks thick and light colored, add the van- illa and pour over the whites and sugar ; fold in very carefully. Now add the flour gradually, folding it in very carefullv. Drop from a teaspoon onto pans lined with unbuttered paper, a little distance apart. Sprinkle with powdered sugar and bake in a moderate oven eight minutes. Remove while hot from the paper, with a spatula or limber knife. CHOCOLATE NOUGAT CAKE. One-half cup of butter, one and one- half cups of sugar, two cups of sifted flour, one-half cup of milk, three eggs, two level teaspoons of cream of tartar and one- half teaspoon of baking soda, sifted twice with the flour. Cream the butter, add the sugar grad- ually, continuing the creaming, then cook until smooth and glossy one-half cake of 128 Popular Dishes. unsweetened chocolate, five tablespoonfuls of boiling water and one-half cup more of sugar. Add this mixture to the butter and sugar, beat in the eggs (yolks and whites beaten together), then the milk and flour alternately a little at a time. Beat vigor- ously a moment, turn into three large or four small layer cake tins and bake from twenty to twenty-five minutes. When cool spread between layers and on top boiled icing made of three cups of sugar, one cup of boiling water and whites of three eggs, add while beating one cup of blanched al- monds sliced thin lengthwise and flavor with vanilla or rosewater. If baked in four layers, this makes two nice cakes. CARAMEL CAKE. Make a cake batter the same as for rai- sin cake, omitting raisins, bake in two lay- er cake tins. Put together with caramel icing No. 3. WHITE LAYER. One-half cup of butter, two cups of sugar, one cup of water, three cups of sifted flour, three level teaspoonfuls of baking powder, one teaspoon of vanil- la, whites of four eggs. Cream the butter, add the sugar gradually, continu- ing the creaming, then add the water and flour a little at a time, having the baking powder sifted with the flour; continue Cakes. 129 stirring until the water and flour are all used. Now add the vanilla and well- beaten whites of the eggs, stir just enough to mix, and pour into three large or four small layer cake pans, and bake in a mod- erate oven for 20 minutes. WHITE LAYER CAKE. One-third cup of butter, one cup of sugar, one-half cup of water, one and seven-eighths cups of sifted pastry flour, two and one-half level teaspoonfuls of baking powder, three-quarters of a tea- spoonful of vanilla, whites of four eggs. Mix same as bride's cake; bake in two lay- ers about twenty minutes. YELLOW LAYER CAKE. One-half cup of butter, two cups of granulated sugar, three eggs three cups of sifted pastry flour, three level teaspoonfuls of baking powder, one cup of water, one teaspoonful of vanilla and about one-third teaspoonful of grated nutmeg. Mix the same as gold cake. Bake in a moderate oven about twenty minutes, or until when touched lightly with tip of finger it will leave no impression. This may be baked in three or four layers, according to con- venience and put together with any kind of icing desired. 9 130 Popular Dishes. CHOCOLATE LAYER CAKE. Add to yellow layer cake just before putting into the tins, two squares of plain chocolate w^hich have been melted over steam. Put layers together with white or chocolate frosting. SPICED LAYER CAKE. Three-quarters cup of butter, one pound of sugar, one cup of water, four eggs, three cups of flour, one and one-half teaspoonfuls of cinnamon, one and one- half teaspoonfuls of cloves, one-half nut- meg, three even teaspoonfuls of baking powder. Cream the butter, add the sugar by degrees, then add the yolks of the eggs and beat well, now add the water and flour alternately a little at the time, then the spices and baking powder and last the well-beaten whites of the eggs. Bake in three deep jelly cake tins and spread be- tw^een the layers and on top a soft icing. GOLD CAKE— NO. i. Yolks of ten eggs, one-half cup of but- ter, two cups of sugar, one cup of water, three and one-half cups of sifted pastry flour, four level teaspoonfuls of baking pow^der, one teaspoonful of vanilla, one- quarter teaspoonful of nutmeg. Mix Cakes. 131 same as raisin cake. This is especially nice for layer cake and may be put to- gether with any icing desired. GOLD CAKE— NO 2. Yolks of eight eggs, one cup of fine granulated sugar, one-half cup of butter, one-half cup of water, one and three-quar- ter cups of sifted pastry flour, two level teaspoonfuls of baking powder, one tea- spoonful of vanilla, one-half teaspoonful of grated nutmeg. Cream the butter, add the sugar gradually, beat the tgg yolks until light and creamy, add to the butter and sugar and give all a vigorous beating. Sift the flour and baking powder together and add alternately with the water a little at a time. Add the flavoring, turn into a pan and bake in a very moderate oven one hour. BRIDE'S CAKE. One-half cup of butter, one and one- half ctips of powdered or fine granulated sugar, one-half cup of water, one-quarter cup of corn starch, two cups of sifted pastry flour, two and one-half level tea- spoonfuls of baking powder, one-eighth teaspoonful of extract of bitter almonds, one-half teaspoonful of vanilla, whites of six eggs. Cream the butter, add the sugar gradually and beat until creamy, add the water and flour (containing the 132 Popular Dishes. baking powder) alternately, a little at a time, next add the flavoring and last cut in carefully the Q.gg whites beaten very stiff. Put in a cake pan and bake in a slow oven one hour. MARBLE CAKE. Cream one-half cup of butter, add grad- ually one cup of fine granulated sugar. After adding the last of the sugar, add two eggs, yolks and whites beaten togeth- er and give a very vigorous beating. Now add alternately, a little at a time, one-half cup of water and one and one-half cups of sifted pastry flour having added two level teaspoons of baking powder and about one^fourth teaspoonful of nutmeg to the latter. Add one-half teaspoonful of vanil- la. Place one-third of this batter in a sep- arate bowl and add to it one-half ounce of unsweetened chocolate melted, or one level tablespoonful of cocoa. Mix thoroughly. Now put a thin layer of the yellow batter into a long, narrow bread pan (about 4x 9), then brown and yellow in streaks un- til all is used. Bake one hour in a slow oven. RAISIN CAKE. One-third cup of butter, one cup of sugar, two yolks and one whole tgg, one- half cup of water, one and one-half cups of sifted pastry flour, two level teaspoon- Cakes. 133 fuls of baking powder, three-quarters of a teaspoonful of vanilla and one cup of raisins, seeded and cut in half. Cream the butter, add the sugar gradually and when creamy add the eggs, yolks and whites beaten together until very light and give all a vigorous beating. Add the van- illa, then the water and flour alternately, a little at a time. Add the raisins, beat a moment and pour into a cake tin, bake one hour ; or bake in a sheet and serve cut into squares, either with or without icing. HICKORY NUT CAKE. One-half cup of butter, one and one-half cups of sugar, one-half cup of water, two cups of sifted pastry flour, one teaspoon- ful of vanilla, two level teaspoonfuls of baking powder, one cup of hickory nuts and whites of four eggs. Mix same as bride's cake. Add the nuts just before the egg whites. Bake in sheet about forty minutes, or in loaf one hour. ENGLISH GINGER-BREAD. One cup of butter, one cup of brown sugar, one cup of molasses, one cii^p of sour cream or milk, four cups of flour, three eggs, one level tablespoonful of gin- ger, one level teaspoonful of cinnamon, one level teaspoonful of soda, juice and rind of one lemon, one level teaspoonful g 134 Popular Dishes. of baking powder. Cream the butter, add gradually the sugar, continue beating, add the lemon juice and rind and the eggs well beaten. Beat thoroughly. Add the molasses and the cream into which the soda has been stirred, mix well and then stir in gradually the flour, baking powder and spices. Turn into two cake pans and bake slowly one hour. GERMAN COFFEE CAKE. Three pints of flour, one pint of milk, one cake of Fleischmann's compressed yeast, three eggs, one cup of sugar, one cup of butter, one level teaspoonful of salt. Scald the milk and let cool to blood heat ; add the yeast and salt and half the flour. Beat until full of air bubbles, cover and put into a warm place (about 75°) until double in bulk. Then add the butter, soft- ened, the sugar, eggs, and balance of the flour. Beat twenty minutes and let rise again, then pour into flat buttered pans. Cover liberally with a mixture of buttered bread crumbs, sugar and cinnamon. Let it rise again until double its bulk and bake in a moderate oven. QUICK COFFEE CAKE. One pint of sifted flour, four level tea- spoonfuls of baking powder, one-quarter cup of butter, two eggs, one-third cup of Cakes. 135 sugar, one half teaspoonful of salt, about three-quarters cup of milk. Sift together the flour, salt, sugar and baking powder and rub into them thoroughly the butter. Beat the eggs until frothy, add the milk to them and pour over the dry materials. Now with a knife or spoon, stir quickly to a smooth batter. Do not give one stroke more than is necessary to mix thor- oughly. Turn into a flat, buttered pan. Cover with a mixture of one tablespoon- ful of sugar and one level teaspoonful of cinnamon. Bake about twenty-five min- utes in a quick oven. COCOANUT CONES. Cook one pound of fresh cocoanut grated and one and one-half cups of sugar together in a double boiler, until the mix- ture is somewhat stiff and clings to the spoon. Add the whites of two eggs, beat- en until dry and cook until well mixed and sticky to the touch. Spread in a pan rinsed in cold water, cover with a wet pa- per and chill on ice. Dip the hands into cold water and shape the mixture into small cones. Bake about twenty minutes, in a slow oven, on a greased paper. COCOANUT MACAROONS. Whites of two eggs, one cup of pow- dered sugar, three-quarters of a cup of 136 Popular Dishes. shredded or grated cocoanut. Beat the ^gg whites until light but not stiff, add grad- ually two rounding tablespoonfuls of sugar, beating all the time and when the second spoonful is added continue beating until stiff, then add gradually the rest of the sugar, folding it in ; when all is folded in, add the cocoanut, fold this in carefully. Have ready a large flat pan, the bottom of which should be covered with a piece of ungreased paper. Drop the macaroon mix- ture in tiny cakes on this paper, fully an inch apart and bake about eighteen min- utes in a slow oven (about 370°). Have ready a cup of cold water and a pastry brush. About one minute after taking them from the oven, lift the paper care- fully with both hands and place gently on a flat surface with the paper up, brush quickly and lightly over the entire surface twice with the brush dipped in cold water. Then carefully remove the macaroons al- lowing them to cool bottom side up. SOUR CREAM GINGER CAKES. One-fourth cup of molasses, same of brown sugar, one-half cup of sour cream, one and one-eighth cups of pastry flour, one-half teaspoon each of salt, soda and cinnamon, and one-half tablespoon of ground ginger. Mix half the soda with the sour cream and molasses, add the sugar. Mix with Cakes. 1 37 the flour the balance of the soda, the sah and spices. Add the first mixture to the second, stir just long enough to thorough- ly mix and drop into greased muffin tins. Bake in a moderate oven twenty to twen- ty-five minutes. This rule makes twelve cakes. CREAM PUFFS. One cup of hot water, one cup of flour, one-fourth cup of butter, four eggs. Put the water and butter into sauce-pan, place over the fire, and when it boils add the flour all at once, and stir quickly over the fire until it forms a ball which leaves the pan. Set aside until partly cool, then add one egg at a time, beating all the time. After adding the last egg beat vigorously for five minutes, then drop by tablespoon- fuls on buttered tins, about two inches apart. Bake in a rather quick oven from 20 to 25 minutes, being careful not to scorch them. When done they are light in weight. When cold make an opening in one side with a sharp knife, and drop in a spoonful of the following cream filling : CREAM FILLING. One cup of milk, three eggs, one round- ing tablespoon ful of corn starch, four rounding tablespoonfuls of sugar, one teaspoonful of vanilla. Put the milk over the fire in a double boiler. Beat the eggs, 138 Popular Dishes. add the sugar, and beat again until light, then stir in the corn starch, and stir all into the boiling milk. Stir until it thick- ens, remove from the fire, and when cool add the vanilla. PLUNKETS. Four eggs, three-quarter cup of butter, two cups of sifted flour, one cup of sugar, two level teaspoonfuls of baking powder, one-half teaspoonful of vanilla, a few cur- rants or caraway seeds, if liked. Cream the butter, add the sugar gradually and beat light and creamy, add the eggs beat- en very light and give all a vigorous beat- ing, then stir in gradually the flour and baking powder, add the vanilla and the fruit if desired. Bake in small (patty) tins for about fifteen minutes. HERMITS. One and one-half cups of brown sugar, one cup of butter, two eggs, one-half cu]) of sour milk, one-half teaspoonful of soda, one teaspoonful of cinnamon, one- half teaspoonful of cloves, one-half tea- spoonful nutmeg, one cup of seeded, chopped raisins, one-half cup of chopped nuts (English walnuts or hickory nuts). Flour to make a batter which will drop from a spoon, about two and one-half cups. Mix the same as gold cake, adding Cakes. 1 39 the spices and fruit, just before the tiour. Drop onto buttered tins about two inches apart and bake from ten to fifteen minutes in a moderate oven. HERMITS— NO. 2. One and one-half cups of sugar, one cup of butter, three eggs, one tablespoon of milk, two cups of flour, one-half tea- spoon of soda, one-half teaspoon of nut- meg, one teaspoon each of cinnamon, cloves and allspice, one cup of raisins and one cup of nuts. Mix and bake the same as No. I. VANILLA WAFERS. One-half cup of butter, one cup of pow- dered sugar, one-half cup of milk, one tea- spoonful of vanilla, two cups of sifted pas- try flour. Cream the butter, add the sugar gradually and cream until very light, add flavoring, then the milk and flour alter- nately, beat vigorously for a minute. Spread thinly with a spatula on the in- verted bottoms of baking pans, which should be greased with melted butter and quite cold. Bake in a moderate oven, un- til a very delicate brown. Take from the oven, cut into squares, quickly remove and roll on the tin, into cork-shaped rolls. If they become brittle before all are rolled, return to the oven a moment until soft again. 140 Popular Dishes. ALMOND WAFERS. Make and spread same as vanilla wa- fers, sprinkle chopped, blanched almonds over the surface. Roll same as vanilla w^afers. MAPLE FROSTING. Two cups of crushed maple sugar, one cup of cream. Put the sugar and cream into a granite saucepan and stir over the fire until sugar is dissolved. Continue boiling without stirring until it will form a soft ball in cold water. Take from the fire and beat constantly until the proper consistency to spread. Spread as quickly as possible over the cake. PINEAPPLE FROSTING. One can of grated pineapple, confec- tioner's XXXX sugar. Turn pineapple into a large bowl and stir in confection- er's XXXX sugar, which has just been sifted, until a nice consistency to spread. Use what is required and put balance into a self-sealing jar for future use. It will keep nicely for several weeks. Frostings. 141 CHOCOLATE ICING. Place in a bowl the white of one egg, add to it one-fourth cup of cold water, then stir in three cups of confectioners' XXXX sugar, add a few drops of vanilla, and one ounce of unsweetened chocolate, which has been melted over steam. Mix thoroughly and spread at once between the layers and on top of the cake. CARAMEL FROSTING NO. i. One and one-half cups of granulated sugar, one-half cup of milk or cream, one rounding teaspoonful of butter, one and one-half squares of unsweetened choco- late, one-half teaspoonful of vanilla. Put the butter, milk and sugar into a saucepan, stir until sugar is partly melted, put over a moderate fire and let come gradually to boiling point, then add the chocolate, which has been melted over steam, and boil without stirring for thirteen minutes. Take from the fire and beat constantly un- til the proper consistency to spread, which can only be ascertained by practice; add vanilla and spread quickly over the cake. CARAMEL FROSTING NO. 2. Two cups of brown sugar, one cup of thin cream, one rounding teaspoonful of butter. Put all together in a saucepan and boil very gently for about forty minutes. 142 Popular Dishes. or until it reaches the soft ball stage, which may be ascertained by dropping a small quantity into very cold water. Re- move from the fire and beat constantly until the proper consistency to spread. Spread as quickly as possible. CARAMEL FROSTING —NO. 3. One cup of light brown sugar, one- fourth cup of cream, one rounding table- spoonful of butter, one teaspoonful of caramel and one-half teaspoonful of vanilla. Put the sugar and cream into a small saucepan. Stir over the fire until it bub- bles. Then cook gently without stirring until a little dropped from a teaspoon into cold water, may be rolled into a soft ball. Take at once from the fire, add the butter and beat until it begins to thicken, stir in the vanilla and caramel and spread quick- ly between and over the cake. This is only enough for two layers. CARAMEL. To make the caramel for this icing, place in a sheet iron skillet over the fire one-half cup of granulated sugar, stir con- stantly until all is melted. Have ready one-half cup of boiling water, add this to the melted sugar and let it boil gently until the hardened sugar is again a syrup. Frostings. 1 43 When cool this can be placed in a glass, or bottle and kept ready for use. CONFECTIONERS' ICING. Make the same as chocolate icing, omit- ting the chocolate and adding a little more vanilla extract. ORANGE ICING. Grate the yellow rind of one large or- ange, add it to the juice and let stand about one hour, then strain through cheese cloth, add two tablespoonfuls of cold water, then stir in sufficient confec- tioners' XXXX sugar to make the proper consistency to spread (about three cups). BOILED ICING. Boil two cups of granulated sugar with two-thirds cup of boiling water, until it will form a soft ball in cold water, then take from the fire and pour over the whites of two eggs which have been beaten to a stiff froth, beat well until thick enough to spread, flavor with a few drops of vanilla, and spread between the layers and on top of the cake. 144 Popular Dishes. MARSHMALLOW ICING. Make a boiled icing with two cups of granulated sugar, two-thirds cup of boil- ing water and whites of two eggs. Be- fore making, place over the fire in a double boiler, one-half pound of marsh- mallows. As soon as the last of the hot syrup is poured over the beaten whites of eggs, add the softened marshmallows. Continue heating until the proper consis- tency to spread. LEMON FILLING FOR CAKE. Grated rind and juice of two lemons, yolks of three eggs, one-halt cup of but- ter, one cup of sugar. Mix and stir over the fire in a double boiler, until thick, bearing in mind that when cold it will be much thicker. Spread while warm, be- tween layers and on top of cake, or be- tween layers only. The top may be iced if preferred, with any white icing. FUDGE. Put two ounces of scraped chocolate into a good-sized granite saucepan and melt over steam or a very moderate fire. When melted add three-quarters cup of rich milk or thin cream, stir over the fire Candy. 145 to a thick paste, then add two and one- half cups of granulated sugar and a round- ing tablespoonful of butter, stir over the fire until it reaches boiling point, then boil just five minutes, stirring constantly. Remove from the fire and beat until slightly thickened, adding one teaspoonful of vanilla when partly cold. Pour into a buttered tin, about one-half inch deep and when cold mark in squares. English wal- nuts broken into rather large pieces may be added if desired, using one heaping cupful. COCOANUT FUDGE. Put over the fire in a granite saucepan, two and one-half cups of granulated sugar, three-quarters cup of thin cream or rich milk and one rounding tablespoonful of butter, stir constantly and boil just five minutes from time of coming to boiling point. Take from the fire, add one cupful of dessicated cocoanut and beat constantly until cold and thick, turn into a buttered tin to depth of one-half inch, when cold mark in squares. This is more difficult to get just right than the choco- late fudge. MAPLE FUDGE. Grind or roll very fine enough maple sugar to make three cupfuls. Place this with one cup of rich milk and a rounding 10 146 Popular Dishes. tablespoonful of butter in a granite sauce- pan and allow it to cook rather briskly, beating it constantly until it boils away from the sides of the kettle, or until it will make a soft ball when dropped into cold water. When done take from the fire and beat until thick enough to turn out into a buttered tin. Mark in squares. MAPLE CREAM BARS. Put one pint of maple syrup and one- half pint of good cream into a granite saucepan and boil briskly, stirring con- stantly to the soft ball stage. Take from the fire and beat until it begins to thicken, then if desired add one and one-half cups of English walnut meats and when thick enough, turn into a buttered pan, press into shape and when quite cool mark into bars. To be "professional" these should be nearly an inch thick, one and one-half inches wide, and about five inches long. In some parts of Canada this is made to perfection and nothing more delicious can be imagined. The "soft ball stage" is reached when a small portion (about one- half teaspoonful) dropped into very cold water will form a soft ball in the fingers. BUTTER SCOTCH. Two cups of molasses, one cup of sugar, three-quarters cup of butter. Put all the Candy. 147 ingredients into a saucepan and boil, stir- ring constantly, until it will snap (not too sharply) when chilled in ice water. This will require about fifteen minutes. When done pour into a buttered pan and when partly cool, mark in desired shape. When cold, finish cutting and wrap each piece in confectioners' waxed paper. PULLED SUGAR TAFFY. One cup of brown sugar, one-eighth cup each of vinegar and water, one level tablespoon of butter, one-half teaspoon of vanilla or any extract preferred. Put into a sauce pan the water, vinegar and sugar, stir until it begins to bubble, then boil without stirring until it reaches the soft ball degree, or until it spins a thread. Add the butter and cook until brittle when dropped into ice water. Pour onto a well greased pie tin, do not scrape the saucepan. When cool enough to han- dle, add flavoring and pull until light col- ored and stiff. Cut into one-inch pieces. COFFER In making boiled coffee, to secure per- fection, several points must be given care- ful attention, one of the most important being the article in which it is made. 148 Popular Dishes. There are several reasons why it is not ad- visable to use a tin coffee pot ; use a gran- ite or glazed ware of some kind. Absolute cleanliness of the pot is one of the first essentials, and to insure a fine, delicately flavored coffee, the pot should be cleaned thoroughly after each time it is used and every two weeks it should be al- most filled with cold water, to which should be added a tablespoonful of sal. soda. Let the water reach boiling point and boil gently five minutes. Throw this water out, and very carefully rinse the pot and wipe dry. The soda is used to re- move the oil and other particles which al- ways cling to the pot, and if not removed, will very seriously injure the flavor of the coffee. Another matter of importance is that the water shall be freshly boiled, that is, it should be drawn fresh from the faucet, brought quickly to boiling point and used at once, as with the escaping steam pass off the gases which give the water flavor and it becomes flat and tasteless, produc- ing- inferior coffee or tea. One-third Mocha and two-thirds Java, is a favorite combination, but where a "heavier" flavor is preferred, some of the other combinations may be used. For so-called boiled coffee, have the berry ground rather fine (granulated). If ground coarser, the strength cannot be ex- tracted without boiling two or three min- Beverages. 1 49 utes, and this not only spoils its flavor, but makes it unwholesome, as the contin- ued boiling extracts principles which are injurious toi health. If it is ground by your grocer, as soon as it reaches your home turn it into a large bowl, add to one pound, the whites of two eggs and mix with a spoon until every tiny grain has its share and all have a glossy appearance. Put at once into a tightly covered tin. This will not require any further settling at time of making. The best results are obtained by grind- ing the coffee just before time to put it over the fire. Where this is done, grind just the required amount, allowing from one rounding to one heaping tablespoon- ful of coffee to each cup of water, accord- ing to the taste of those who are to use it. Many persons who cannot drink coffee if cream and sugar are added, find that clear, unsweetened coffee has no bad ef- fect. Never use cold milk in coffee. If milk is used from choice, or from neces- sity, heat it in a double boiler. TO MAKE "BOILED'' COFFEE. Where six cupfuls are required, place in a bowl six tablespoonfuls of coffee. In another bowl put the white of one egg, add to this, half a cup of cold water, beat until thoroughly mixed and add half of this mixture to the coffee, * reserving the 150 Popular Dishes. balance for another time. Mix thor- oug-hly and turn into the coffee pot. Pour over it six cupfuls (three pints) of boil- ing water; fill the spout with soft paper or cheese cloth, to keep in the steam; place over the fire and watch carefully until it boils, lift quickly from the fire. In a few seconds place it over the fire again, until it boils up a second time, then remove, stir down with a spoon, cover securely and put where it will keep hot, but cannot pos- sibly boil, for ten minutes. Pour a small quantity to clear the spout, return this to the pot, and it is ready to serve, and should be a beautiful amber and perfectly clear. When the coffee has had tgg added to it as soon as ground, omit the addition of egg and cold water, at time of making. FILTERED COFFEE. Many kinds of pots for making filtered coffee are offered for sale. Some of those most simple in construction give very sat- isfactory results. Do not purchase one having a perforated tinned strainer, as the perforations expose the iron of which these strainers are made and in a short time the color and flavor of the coffee is very seriously injured by contact with this iron. Beverages. 151 TO MAKE IT. Place the coffee in the lower strainer, allowing- one rounding tablespoonful of very finely ground or pulverized coffee to each cup of freshly boiled water. Pour the water onto the upper strainer grad- ually, when full cover and let it percolate, continue until the desired amount of water is used, keeping it where it will keep hot, but do not allow the contents to boil. As soon as all the water has passed through, it is ready to use. TEA. As in making coffee, to secure the best results, freshly boiled water must be used. Never use a tin teapot; earthenware or china are preferable. Pour boiling water into the pot and let stand at least two min- utes, to thoroughly heat it, throw this wa- ter out and put in the desired amount of dry tea. Pour the boiling water in, cover and use at the end of three to five minutes according to brand of tea used. Do not place over the fire, as there is danger of it boiling. If tea is boiled, the llavor is ruined and the tannic acid extracted to such an extent as to render it highly in- jurious. Let me emphasize, never use a tin teapot, use freshly boiled water, scald out the pot just before using, upon no account allow the tea to boil, as tea boiled 152 Popular Dishes. is tea ruined, and do not allow it ro steep more than five minutes, except where Ja- pan or English breakfast tea is used, when from eight to ten minutes will be found a better time. The amount of tea used to a given quan- tity of water depends entirely upon per- sonal taste, the kind of tea used and the price paid for it. Tea at a dollar a pound is no more expensive, if care is taken in making, than tea at seventy cents a pound (this will be found especially true in using Ceylon teas), as the more expensive brands are much stronger than the cheap- er, consequently less is needed in the mak- ing, and those at a dollar are so much finer in flavor that they are greatly to be preferred. To obtain the best results in using Cey- lon and India teas, care must be taken not to make them too strong, or to allow them to steep over three minutes. Green teas are highly injurious, so should be avoided. Where black teas are distasteful, a taste for them may be ac- quired by introducing at first a small quan- tity, say two ounces of black to fourteen of green, gradually increasing the amount of black in proportion to the green, until all black may be used and enjoyed as much as the green had been formerly. Tea taken with meals retards digestion seriously, especially where sugar is used in it. In the countries where tea is raised, Beverages. 153 it is used freely by the natives between meals, but rarely with meals. Would it not be well for us to copy after these Ori- entals in this matter? ICED TEA. Allow four teaspoonfuls of tea to two cups of boiling water. Let it steep from three to five minutes and strain over chipped ice. Serve promptly. RUSSIAN TEA. Russian tea may be served either hot or cold, but always clear. When served hot, put a thin slice of lemon, with seeds re- moved, into each cup, pour over the hot tea and sweeten to taste. If served cold, lemon juice may be added to iced tea and a slice of lemon placed in each glass. A preserved strawberry or a candied cherry may be added to each cup or glass. COCOA. Cocoa being highly nutritious, is really a food, not a beverage, although often classed under that head. Cocoa contains less fat than chocolate and for that reason is more readily digested, consequently is preferred by most persons. The amount required for a given amount of liquid de- pends upon individual taste and the brand 154 Popular Dishes. used. Where a high priced cocoa is used, less is required than when using a cheaper brand. Most cocoas require boiHng for a minute or two in order to thoroughly cook the starch. Where it is made in a cup, it will be found to be harsh and coarse to the taste, therefore boiling is not only recom- mended, but strongly urged, as uncooked starch is not only unpalatable, but un- wholesome. In order to boil it, water must be used, as it would not be advisa- ble to boil milk. Half water and half milk produce very satisfactory results, but where more milk is preferred, it may be used, heating it in a double boiler and add- ing the boiled cocoa to it just before serv- ing. BREAKFAST COCOA. Place in a saucepan one level table- spoonful each of granulated sugar and cocoa, mix well, add one cup of boiling water and let boil one full minute. Have ready one cup of milk heated in a double boiler, add the boiled cocoa and beat one minute with Dover egg-beater. CHOCA. Add to above rule for cocoa just before serving, one cup of very strong, clear cof- fee and eight drops of vanilla extract. This is nice for luncheon or for a five o'clock tea. Beverages. 155 LEMONADE. Boil together one pint each of water and sugar for ten minutes. Let cool and at serving time add three pints of iced water and one pint of lemon juice, or "•inoii and orange juice mixed. Two lemons sliced thin may be added. FRUIT PUNCH. Place in a granite saucepan one pound (one pint) of sugar, add the grated rind of one lemon and one orange, to this add one pint of water and boil five minutes. Strain and add one glass of currant jelly, the juice of two lemons and two oranges, one pint of grape juice and one quart of ApoUinaris water. Add ice to chill and serve. FRUIT PUNCH NO. 2. Boil together for fifteen minutes, one grated pineapple, four cups of sugar and three cups oi water, add one cup of strong freshly made tea and strain. When cold add the juice of five lemons and six or- anges and one pint of strawberry or grape juice. At serving time pour into a punch bowl over a block of ice; add one quart of ApoUinaris water and five quarts of water. To this may be added one-half pint of Maraschino cherries, or if pre- ferred, fresh strawberries, sliced bananas or mint leaves. 156 Popular Dishes. MINT CORDIAL. Four level tablespcwDns of finely chop- ped spearmdnt leaves, the grated or chipped yellow rind of one small orange and one lemon, juice of two lemons and two oranges, one and a half cups of sugar, one cup of boiling water. Soak the mint leaves in the fruit juice one-half hour. Bring the water and sugar tO' boiling point, add the grated rind and boil with- out stirring for five minutes. Remove from the fire, add the fruit juice and mint and strain carefully. Chill. If not of a delicate green color, it may have a very -mall amount of green coloring added, but this must be done with the utmost care, that too much be not used. In serving, fill tiny glasses with shaved ice, then fill with the cordial. nDi0ceUaneou6. EGG NOGG. Stir into one cup of cold, rich milk, one tablespoon of sugar. Separate the white and yolk of one tgg. Beat the yolk slight- ly and the white until very stiff. Fold the white into the yolk and pour over them the sweetened milk. Grate over a tiny grating of nutmeg. Pour into a glass and serve promptly. If ordered by the physi- cian, one tablespoon of wine or brandy may be added. Miscellaneous. 157 BEEF TEA. Cover one pound of finely chopped meat with one pint of cold water; add to it a small stalk of celery, a bay leaf, a sprig of parsley and two whole cloves. Allow to soak for two hours, stirring frequently; then stand it over the fire and stir until it reaches steaming point. Do not allow it to boil ; strain through a colander or r.oup sieve and it is ready to use. Season with a little salt before serving. Any particles of fat found floating on top should be carefull) removed. BARTHELOW'S FOOD. Put two tablespoon fu Is of sago into one pint of milk; let it soak twenty minutes, then put it in a double boiler over the fire to cook for abottt ten minutes, or until the sago is clear. Now add one pint of beef tea, let it come to the boiling point, and take from the fire and add the well-beaten yolks of three eggs and one teaspoonful of salt. This must be made carefully or it will curdle. To reheat, place the vessel containing the desired amount in another containing boiling water and stir until quite hot. SWEDISH TIMBALE CASES. Beat one egg until light with a Dover egg beater, then add one-half cup of milk, 158 Popular Dishes. and one-fourth teaspoonful of salt. Now stir in one cup of sifted winter wheat flour. When mixed to a smooth batter add one-half tablespoonful of olive oil. Let stand for one hour, stirring gently oc- casionally to break the air bubbles. Have a small kettle of fat heated, place the tim- bale iron in it for about five minutes. Have a cup about three- fourths full of the batter, lift the hot iron, allow the fat to run off, dip into the batter almost to the top, then quickly place it in the hot fat and fry until a delicate brown. MARGUERITES. One cup of chopped English walnuts, one cup of powdered sugar, whites of two eggs. Beat the whites to a stiff froth, add the sugar and beat until very I'ght. Then stir in gradually the chopped nuts, spread thinly on waferettes. Place in a slow oven until a delicate brown. CHEESE STRAWS. One cup of grated cheese, half cup of sifted flour, half a teaspoonful of salt, a speck of cayenne pepper and one egg. Mix the dry ingredients, add the egg and mix to a dough. Knead lightly until firm and smooth, roll out to and from you into a long thin sheet trying to keep the width about six inches. Roll about one-eighth Miscellaneous. 1 59 of an inch thick, cut into strips about one- sixth of an inch wide. Lay carefully on a baking sheet and bake in a slow oven about ten minutes or until the ends are a delicate brown. CHEESE FINGERS. Roll out plain or puff paste into a thin sheet; cut in half; sprinkle one strip with grated cheese; place the other strip on top; roll very gentlv, to seal the two to- gether, then cut into strips about one-half inch wide and five inches long; place on a baking sheet, sprinkle again with grated cheese and bake in a quick oven about 1 5 minutes. CHERRY JAM. Stone the cherries and to each pound (weighing after they are stoned) add one-half pound of sugar. Let them stand until the sugar becomes moistened with the juice, then place over a slow fire until sugar is dissolved, when it may be put over a quicker fire. When it reaches boil- ing point, observe the time and allow it to boil from thirty to forty minutes, ac- cording to the quantity. Put while hot into jelly glasses and when cold cover the same as jelly. i6o Popular Dishes. QUINCE HONEY. Two large or three small quinces, one pint sugar, one pint boiling water. Put the sugar and water over the fire and let boil gently while preparing the quinces. Wipe them carefully and peel, then grate on a coarse grater as rapidly as possible, as they become dark quickly. As soon as grated add to the boiling syrup and boil from five to ten minutes. Put at once into glasses and cover the same as jelly, when quite cold. This quantity will fill three half-pint jelly glasses. Never make more than this at one time. As soon as one lot is put into glasses, begin another. CORN MEAL MUSH. One cup of yellow granulated corn meal, one rounding tablespoonful of flour, two level teaspoonfuls of salt, one level tablespoonful of sugar, one cup of cold water, three cups of boiling water. Put all the dry materials into upper part of double boiler, add the cold water, stir a moment, then add the boiling water. Stir over the fire until it bubbles, then set in lower boiler, cover and cook three hours, giving an occasional stir.. This is deli- cious eaten hot with cream, or it may be turned into an oblong bread pan and when cold and firm, cut in slices and fried on a griddle. To aid in browning, each slice may be dipped into flour. Miscellaneous. i6i LITTLE SUET DUMPLINGS. One-half cup of finely chopped suet, one cup of flour, one level teaspoonful of salt. Mix well, then add gradually, suf- ficient ice water to make a firm dough. Form into balls the size of marbles, and boil gently in soup for ten minutes, or into balls size of walnuts and simmer very gently in a stew for twenty minutes. CHEESE AND NUT BALLS. Put some mild cheese through a meat chopper, using a fine cutter. To each cup- ful add one-fourth teaspoonful of salt, sea- son to taste with paprika or cayenne and add sufficient rich cream, olive oil, or creamed butter to enable one to- mould it into balls. Now add (to each cupful of cheese) one-third cup of finely chopped English walnuts or hickory nuts. Mix well and form into balls a trifle larger than marbles. Chill thoroughly and serve with any kind of salad. Any of the soft cream cheeses put up in tin foil may be used in place of the older cheese. WAFFLES. Two and two-thirds cups of sifted pastry flour, two rounding tablespoon- fuls of butter, two rounding teaspoonfuls of baking powder, half teaspoonful of salt, two eggs, one pint of milk. Sift to- gether the flour, salt and baking powder, II 1 62 Popular Dishes. rub the butter thoroughly through them. Beat the yolks of the eggs very light, add the milk to them and stir into the dry ma- terials. Beat until perfectly free from lumps, then carefully cut in, the stiffly beaten whites. Turn into a pitcher and pour from that into the waffle iron. CLUB SANDWICHES. To make club sandwiches in the most approved way, toast some slices of bread a delicate brown, not too slowly; lay a crisp, dry lettuce leaf on a slice of toast, spread lightly with mayonnaise, on this place a layer of very thin sliced cold breast of chicken or turkey, sprinkle very lightly with salt and pepper, on this lay a thin slice of hot broiled ham or bacon, on this place a lettuce leaf, cover this with mayonnaise, then put on another piece of toast. Press down firmly with the hand, to make it more compact. Now cut across in two triangles, put onto a hot plate and serve at once. BEEF SANDWICHES. Cut thin slices of entire wheat bread, trim off the crust and butter the slices very lightly. Cover half the slices with crisp, dry lettuce leaves, spread lightly with mayonnaise, place on each a very thin slice of cold roast beef, sprinkle lightly with salt and pepper, on the beef arrange rather thin slices of cucumber pickle, or Miscellaneous. 163 cover with sliced olives, on this place a lettuce leaf, spread with mayonnaise, and then cover with another slice of buttered bread, press firmly together, cut into two triangles and serve at once. Mutton may be used instead of beef, and thin slices of tomato may be used with either, instead of either pickles or olives. SARDINE SANDWICHES. Cut very thin, slices of entire wheat or white bread, butter lightly with creamed butter. Remove skin and bones from a box of sardines, mix with an equal quan- tity of hard-boiled yolk of egg, which has been passed through a sieve or vegetable press. Season with salt and cayenne and add sufficient olive oil or creamed butter to admit of its being spread nicely. Spread this mixture on half the slices of buttered bread, cover with the other half, press to- gether firmly and cut into squares, trian- gles and oblong pieces. FIG SANDWICHES. Prepare bread as for sardine sandwich- es, have some figs chopped fine, to which has been added just a little lemon juice. Spread lightly on the buttered bread, sprinkle with chopped or thinly sliced English walnuts or pecan nuts. Cover with another slice of buttered bread and cut into fancy shapes. 164 Popular Dishes. CHEESE AND ENGLISH WALNUT SANDWICHES. Take a cake of Neufchatel cheese, add sufficient creamed butter or olive oil to enable you to spread it like butter, season lightly with salt and cayenne pepper, add half a cup of chopped English walnuts, mix thoroughly and spread o^-er thin slices of bread, cover with another slice, and cut in fancy shapes. RUSSIAN SANDWICHES. Spread zephyrettes with Neufchatel cheese, cover with finely chopped olives, moistened with mayonnaise dressing. Place another zephyrette over each one and press together. Thin slices of bread may be used in place of zephyrettes. SALTED ALMONDS. Place a quarter of a pound of shelled almonds in a saucepan, cover with boiling water and iplace over the fire until they come to a boiling point. Drain at once and while still hot remove the skins, wipe dry. Put in a small baking pan a level teaspoonful of butter, place in the oven until melted, then add the almonds and stir around until mixed with the butter. Then place in a very slow oven and stir occasionally until a delicate brown. Take from the oven, place in another dish. sprinkle liberally with salt and set away to cool. Holds Amerlcm^s Highest PHxe BAKER'S Cocoa and Chocolate Registered U. S. Pat. Office Absolutely pure, with a most delicious flavor, made by a scientific blending of the best cocoa beans grown in different parts of the world. It is backed by 126 years of successful manu- facture and by 46 highest awards in Europe and America — an unparalleled record of achievement. Be sure that you get the genuine with the trade-mark on the package. Directions for preparing more than one hundred dainty dishes in our Choice Recipe Book, sent free on request. Walter Baker