__ Twenty Five Cts. 
 
 eljU [^gCEIFTPOGK 
 
 
 
 , 
 
 3 si \McMuRPH) 
 
 £ Peck Stow & Wilcox Co. . 
 
 SOUTHINb'^ON.CONN r M EW YOR K. U-S-A"
 
 THE IDEAL RECEIPT BOOK 
 
 A SlANUAL FOR 
 
 BUSY HOUSEKEEPERS 
 
 SHOWING DISHES WHICH CAX BE PREPARED BY THE 
 USE OF THE 
 
 IDEAL FOOD CUTTER 
 
 AND THE 
 
 NEW TRIUMPH MEAT CUTTER 
 
 ^ ' EDITED BV 
 
 Mrs. HARRIET S. McMURPHY. 
 
 PUBLISHED BY THE 
 
 PECK, STOW & WILCOX CO. 
 
 SOUTHINGTON, Ct., AND XeW YoRK, U. S. A.
 
 Copyright, 1898, by Harriet S. McMlTvPIIy. 
 
 i 
 
 ^i
 
 PREFACE* 
 
 The world is full of Cook Books, why add another ? 
 
 Because improvements in household utensils have 
 revolutionized methods. 
 
 Pre-eminent among these improvements comes the 
 Ideal Food Cutter. 
 
 This little pamphlet is not offered as a complete cook 
 book. It occupies a place heretofore unfilled. Many a 
 housekeeper is often called to face a sudden emergency. 
 Company comes at the last minute, without warning. 
 There are in the house lots of scraps ; but nothing of 
 a kind sufficient to meet the wants of added guests. 
 To make them wait until a large Cook Book can be 
 consulted and the resources at hand utilized, ^\^uld 
 spoil the rei^t of the dinner. To send off to the market 
 for an entirely new meal would keep the hungry guests 
 waiting and embarrass the hostess. 
 
 With this little book in hand the cook can turn at 
 once to some delicious dish for which there is always 
 material in every pantry, and thus a meal can be 
 quickly enlarged to the comfort of the hostess and 
 pleasure of the guests. 
 
 We give only such dishes as can be prepared by the 
 use of the Ideal Food Cutter and New Triumph Meat 
 Cutter. They are systematically arranged and thor- 
 oughly indexed. 
 
 It is therefore hoped that this book will prove a boon 
 to every housekeeper in the land.
 
 INTRODUCTION. 
 
 Mrs. Whitney in one of her stories says, 'The two 
 dearest things in housekeeping are butter and experi- 
 ence." 
 
 Were she to enlarge this list she would soon reach 
 meats. 
 
 One thing which makes the butcher's bill Heedless- 
 ly large is the fact that much of the meat that goes into 
 the kitchen is wasted. Fat and stringy pieces will be 
 cut off and consigned to the soap grease or the cat. 
 If this is not done the guests must eat much which they 
 would rather leave, or many lumps will accumulate on 
 their plates. 
 
 Besides this no one can accurately gauge the ap- 
 petites of the family. So the generous housekeeper 
 provides an abundance for each meal. Often tfie scraps 
 left are few; as often they are many. 
 
 By the use of the Food Cutter and this little receipt 
 book all waste may be avoided. A surplus of fat or 
 membrane, if finely cut and mixed with the pulp of the 
 meat, will be found appetizing and grateful to a healthj 
 stoiDBch. As to the scraps left on the platter, they
 
 The Ideal Receipt Book. 5 
 
 will all work into soups, croquettes, pates or some 
 other of the numerous receipts given in this book. 
 Thus the housekeeper can secure both variety and econ- 
 omy, with advantage to purse and person. 
 
 To show what can be done in this way and how to 
 do it. is the object of this book. 
 
 It is necessary to illustrate and describe the utensils 
 needed, as well as methods of preparing food. For this 
 reason a few pages are devoted to engravings of our 
 Food and Meat Cutters, and to directions for their use 
 and care. Do not skip these. Good utensils well cared 
 for are as important as good receipts. Read and prac- 
 tice the instructions printed in full-faced tj^pe until you 
 become familiar with them. Ignorant or careless use 
 of a Food Cutter may diminish its usefulness. Intelli- 
 gent and careful use will prove the little machines illus- 
 trated herein to be the housewife's best assistants, 
 turning drudgery into pleasure.
 
 6 The Ideal Receipt Book. 
 
 EXPLANATIONS. 
 
 We have endeavored in this book to avoid foreign 
 words as far as possible, but a few terras borrowed from 
 the French cannot be well replaced with English ; among 
 these are: 
 
 Sauter (pronounced so-ta), to fry lightly in little fat. 
 Pate (Pa-ta), a little pie, a pasty or patty. 
 Rissole (Ris-sole), rich minced meat or fish covered 
 with a crust and fried. 
 
 In using the Ideal Food Cutter and New Triumph 
 Meat Cuitei, as in all machines having blades running 
 against a perforated plate, it is necessary to keep the 
 blades screwed tightly against the plate. 
 
 If this is not done, membranes may get over the holes 
 in the plate and prevent free discharge. Should this 
 occur, take out the plate and scrape off the membranes, 
 then screw the blade and plate tight together. 
 
 The Surprise Meat Cutter, by reason of its con- 
 struction, has the parts of each machine accurately 
 fitted together, and as they are not interchangeable, 
 extra parts cannot be furnished to replace broken ones 
 except screws and crank. 
 
 Duplicate parts can be fiir7tished for the Ideal Food 
 Cutter and New Tr'iu7nl)h Meat Chopper.
 
 The Ideal Receipt Book. 
 
 What 
 
 to 
 
 Buy. 
 
 THE IDEAL FOOD CUTTER— Page 8. 
 
 For ordinary family use, for cutting all sorts of meats, vegetables, 
 nuts, fruits, cheese, etc., and for pulverizing crackers and making 
 liread crumbs. 
 
 THE NEW TRIUMPH MEAT CUTTER— Page 32. 
 
 For farmers who make their own sausages and head cheese, for meat 
 markets, hotels and restau rantg where mea t is cut in large quantities. 
 
 Small families who wish a che«p, handy cutter, to be used princi- 
 pally in cutting raw or cooked meats, will be delighted •s\-ith 
 THE SURPRISE MEAT CUTTER— Page 54. 
 For Sale by Hardware Dealers everyulure.
 
 The Ideal Receipt Book. 
 
 THE IDEAL FOOD CUTTER 
 
 No. 25. 
 
 Cutting parts of forg-ed and tempered steel. 
 Cuts cleanly and does not mash or grind. 
 Cuts meats, raw or cooked. 
 
 Cuts vegetables, fruits, nuts. 
 
 No other Food Cutter cuts meats as well. 
 
 Ko other Food Cutter cuts vegetables as well- 
 
 
 CUTS 
 
 CABBAGE, 
 
 APPLES, 
 
 Oy/ONS, 
 
 CORX, 
 
 CHEESE, 
 
 CELERY, 
 POTATOES, 
 CARROTS, 
 CITRON, 
 
 FIGS: 
 
 And everything else that a chopping knife will cut. 
 
 Necessary "in preparing materials for hash, croquettes, sand- 
 wiches, soups or fritters. 
 
 For Prices, See Page 6i. 
 
 For Sale by Hardware Deahrs everywhere^
 
 The Ideal Receipt Book. 
 
 IDEAL FOOD CUTTER PARTS. 
 
 INSTRUCTIONS FOR USE. 
 
 1. Put the perforated plate 9 or 10 on the feed screw 4. press- 
 ing it snug against the screv.', then put on the blades with edges 
 next the plate, and screw on tightly with thumb nut 11. 
 
 2. Lay these parts in the side of the shell that has a stud in 
 the end groove, putting the notch in the edge of the plate on 
 that stud. 
 
 3. Put on the other half of the shell, slip the whole into the 
 clamp 5, and fasten securely by the screw 5. 
 
 Use fine plate for cutting meat, making bread crumbs and 
 pulverizing cracker-. 
 
 Use plate with coarse holes for cutting vegetables, roots and 
 fruits. 
 
 Cut meat into strips about the size of your thumb, and other 
 substances in pieces small enough to slip down beside the feed 
 screw. 
 
 After cutting gummv or greasy substances a little cracker 
 run through the machine will clear it. The shell and enclosed 
 parts can be easily washed by taking apart and rinsing in hot 
 water.
 
 10 The Ideal Receipt Book. 
 
 Bisque of Lobster (Soup). 
 
 One lobster, or one can of lobster, cut in Food or 
 Meat Cutter with fine plate, one quart milk, one 
 quart boiling water, one-half cup pulverized cracker, 
 four tablespoonfuls of butter, cayenne and salt. Sim- 
 mer the coral and soft part of the lobster five minutes 
 in the boiling water, put the chopped lobster and pul- 
 verized crackers into a saucepan, pour the red water 
 over them, heat to a boil, then add pepper, salt and the 
 butter. Simmer covered one-half hour, do not scorch, 
 scald the milk with a pinch of soda in another vessel, 
 and after the lobster is in the tareen pour this in, boil- 
 ing hot. — Sliced lemon may be passed with the soup. 
 
 Clam Soup. 
 
 Twenty-five large round clams, one cup milk boiled, 
 one blade mace, pepper to taste, scrub clams clean, 
 put into a deep kettle, add one cup cold water; cover. 
 When the clams can be easily removed, skim out, drain 
 ofif the liquor. To four cups of broth add two cups 
 hot water, the mace and pepper, let boil, chop the 
 clams with Food or ]\Ieat Cutter, fine plate, add to the 
 hot liquor, set it now on the back of the range, to re- 
 duce the temperature, then add the hot milk. This is 
 to prevent curdling; the milk must be the hottest. 
 
 Clam Fritters (Fannie's). 
 
 Twenty-five clams chopped with coarse plate of 
 Ideal Food Cutter, one heaping pint flour, in which 
 sift one even teaspoonful baking powder, two eggs 
 well beaten, one-half pint clam liquor, and soda size of a 
 large pea dissolved in it. Drop into hot fat. Use 
 large, raw, round clams.
 
 The Ideal Receipt Book. 11 
 
 Chopped Beef Soup. 
 
 Four lbs. beef cut in Food or Meat Cutter, coarse 
 plate, two lbs. mutton bones, two onions sliced, two 
 carrots grated, a bouquet of sweet herbs chopped, one 
 small bunch of asparagus chopped with coarse plate, 
 pepper and salt, six quarts water, buttered toast cut 
 in small pieces. Crack bones, put with the vegetables 
 into half the water, boil two hours, strain, rubbing 
 vegetables through the sieve, add it to the remaining 
 three quarts of cold water and the minced beef, bring 
 to a boil, let simmer one hour, strain, pressing the 
 meat hard, add the chopped herbs, season with salt and 
 pepper, boil fifteen minutes, skim, pour over the pieces 
 of toast in the tureen and serve. 
 
 Chicken Cream 5oup. 
 
 Boil an old fowl with one onion in four quarts of 
 cold water until there remain but two quarts, take fowl 
 out, let it get cold, cut off the whole of the breast, chop 
 fine with Food or 'Meat Cutter, fine plate, mix it 
 with the yolks of two hard-boiled eggs rubbed smooth. 
 Cool, skim and strain the soup. heat, season, add the 
 chicken and egg mixture; simmer ten minutes, pour 
 into the tureen. Then add one small cup of boiling 
 milk. 
 
 Codfish Balls. 
 
 Remove from the fish all the bones that you can 
 find. Cut both fish and potato fine in the Food Cutter, 
 then take one cupful salt fish, two cupfuls of potato, 
 two tablespoonfuls of cream, one tablespoonful melted 
 butter, one egg. season with pepper. ]\Iake into cakes 
 and fry in smoking hot pork fat or cottolene.
 
 12 The Ideal Receipt Book. 
 
 Qiblet Soup. 
 
 Boil turkey giblets in one quart of water, take 
 them out, add the water to the contents of your stock 
 pot, and simmer at back of the range one hour, adding 
 water if it should boil down, strain and season, have 
 the giblets and half a cup of turkey stuffing run 
 through the fine plate of Food Cutter, add to soup, 
 cook altogether fifteen minutes; serve. 
 
 Veal Soup. 
 
 Cook a knuckle of veal covered with cold water, 
 let it simmer two hours, remove the veal, add rice to 
 the broth, when rice is soft add a few sprigs of parsley; 
 season to taste. 
 
 Pressed Veal. 
 
 Chop veal fine, while hot, in Food or Meat Cutter, 
 removing bones; retain the gelatinous matter, season 
 with pepper, salt and curry powder, place in mold, press 
 with weight. Cut in thin slices for lunch or tea. 
 
 Force Meat Balls for Soup. 
 
 Put one cupful of cooked meat through a Food or 
 Meat Cutter, fine plate, add to it one salt-spoonful 
 each of salt and thyme, a little cayenne, one teaspoon- 
 ful of chopped parsley, one teaspoonful of lemon juice 
 and a few drops of onion juice. x\dd enough of the 
 yolk of one egg to moisten, shape into little balls the 
 size of a nutmeg, roll in flour and brown in hot butter. 
 The best way to brown the balls is to put a little butter 
 in an omelet pan. and when hot put in the balls, shaking 
 them until a nice brown.
 
 The Ideal Receipt Book. 13 
 
 Corn Fritters. 
 
 Use Ideal Food Cutter or New Triumph Meat 
 Cutter. One cupful of boiled sweet corn cut fine, one 
 cupful of milk, one teaspoonful of baking powder, 
 yolks of two eggs, three heaped tablespoonfuls flour, 
 half teaspoonful of salt, a dash of pepper. Beat the 
 yolks of the eggs until light. Mix these with the milk, 
 flour, pepper and salt. Beat the whole together until 
 light and smooth. Beat the whites of the eggs to a dry 
 froth, and add with the baking powder. Mix lightly 
 and quickly, and fry in smoking hot fat. 
 
 Deviled Crabs. 
 
 One cup of crab meat cut fine in Ideal Food Cutter, 
 yolks of two hard-boiled eggs, two tablespoonfuls of 
 lemon juice, two tablespoonfuls of bread crumbs, a 
 little made mustard, salt, a little paprika, about one 
 cup of cream gravy or drawn butter. ]\Iix half of the 
 crumbs with the other ingredients, fill the well-cleaned 
 crab shells, or use small pate pans, sprinkle crumbs 
 over them, then small bits of butter, set in hot oven to 
 brown slightly, serve hot. 
 
 Deviled Lobster. 
 
 One can lobster, open, turn contents into earthen 
 dish, let stand an hour, then chop in coarse plate of 
 Ideal Food Cutter, put four tablespoonfuls vinegar 
 into a saucepan, add two or three tablespoonfuls but- 
 ter, a little made mustard, one-quarter teaspoonful 
 paprika. When it comes to a boil add the minced lob- 
 ster, cook slowly one-half hour, covered, stirring now 
 and then, turn into a dish; use slices of cold boiled eggs 
 to garnish.
 
 14 The Ideal Receipt Book. 
 
 Important Suggestions. 
 
 If the maid who presides over your kitchen has 
 not learned to take scrupulous care of her utensils, 
 she has not mastered the rudiments of her calling; for 
 in reality the manner in which the dishes are washed 
 furnishes the test of the way in which other household 
 affairs will be performed. Many foods lose their 
 natural delicacy and flavor if they are not cooked in 
 dishes of immaculate cleanliness. See that your Food 
 Cutter is washed thoroughly after using. — Boston Cook- 
 ing School Magazine. 
 
 Paprika, which should be ofteu used, is a species 
 of red pepper, sweeter and milder than cayenne. 
 
 RECEIPTS. 
 
 Liver Fritters. 
 
 One lb. calf's liver and two slices of salt pork 
 or bacon; also one slice of onion. Cut all with fine 
 plate of Ideal Food Cutter. Add salt, pepper, one 
 tablespoonful of flour and one ^zz- ^lix thoroughly. 
 Fry slowly in hot fat. 
 
 Ideal Veal Cutlets. 
 
 Cut one and one-half lbs. lean veal and one-quarter 
 of a lb. pork with line plate of Food Cutter. Season 
 with salt and pepper. Mix well. Flatten the mass out 
 on a meat board to the thickness of an ordinary cut- 
 let. Cut in square pieces, dip in ^^^, then in crumbs, 
 and fry slowly in hot fat.
 
 The Ideal Receipt Book. 15 
 
 liam and Eggs. 
 
 Take ham that does not need freshening, run it 
 twice through a Food or Meat Cutter, bind it together 
 by stirring in the white of an egg, then make into flat 
 cakes. First grease the spider a httle with lard or cot- 
 tolene, and fry the cakes. Fry your eggs without turn- 
 ing, and lay one on each cake of ham and serve. Make 
 the ham gravy as usual. 
 
 Hamburg Steak with Cream Gravy. 
 
 Round steak will answer, though porterhouse or 
 sirloin is of course richer. Run fat, lean and all through 
 a Food or Meat Cutter (using fine plate). Flatten the 
 chopped meat to the thickness of ordinary steak and 
 broil lightly over a brisk fire. Season with salt and 
 pepper as usual. If you like onion seasoning run the 
 onions through the Cutter with the meat. Take one 
 gill cream for every pound of meat, scald and salt it, 
 and pour over the meat as soon as taken from the fire. 
 
 Roast Chopped Beef. 
 
 Two lbs. beef (lean) and one-half lb. salt pork cut fine 
 in Food or Meat Cutter, mix and season with pepper, 
 salt, thyme or sage, also a little chopped onion. Make 
 it into loaf shape, put in dripping pan, pour over it 
 one cup boiling water. 
 
 Gravy. — Pour ofif all but about a tablespoonful of 
 the fat. add a large cupful of boiling water; thicken,, 
 serve on platter over and around the meat.
 
 l6 The Ideal Receipt Book. 
 
 Potato Cakes. 
 
 Put through the Food Cutter enough boiled po- 
 tato to make two cupfuls. add two tablespoonfuls of 
 cream, one egg. and season to taste. Fn^ (sauter) in 
 pork fat or cottolene. 
 
 Corn Fritters without Flour, 
 
 Chop fine the corn of six ears in Ideal Food Cut- 
 ter. Season with sah and plent\^ of pepper. Beat an 
 ^gg until light, and mix with th« corn. Fry in small 
 cakes the size of an 03-ster. 
 
 Force=Meat for Roast Poultry. 
 
 Chop fine in Ideal Food Cutter four ounces of 
 fresh veal or pork, or use if you prefer eight ounces of 
 sausage meat, the best. Fr^- one ounce of onion in one 
 ■I'unce of butter to a light yellow color. Steep eight 
 •junces of stale bread in cold' water for five or six min- 
 utes, and then wring dry m clean towel. Mix all to- 
 gether, seasoning with powdered herbs to taste: salt, 
 pepper, and add two whole eggs, mixing all well to- 
 gether before using. 
 
 Yankee Sausage. 
 
 JVezi' Triumph Cutter. 
 
 Thirty-six lbs. chopped meat (standard plate), 
 three-quarters lb. table salt=3 gills, one pint powdered 
 sage, two tablespoonfuls pepper (level), three table- 
 spoonfuls molasses, one tablespoonful powdered salt- 
 petre (level). Stuff in sausage cases carefulh' cleansed, 
 or in cloth bags about three inches in diameter.
 
 The Ideal Receipt Book. 17 
 
 Home Sausage. 
 
 Ideal F :i :.:::- 
 
 For families who do r_: riisv -"'-■ and yet prefer 
 to make their own sausage, these : s are given 
 
 below, reduced to the basis of in . : meat. As 
 
 this quantity will be kept but a short Lkme, saltpetre 
 is unnecessarj-: 
 
 Four lbs. chopped meat^four pints, two table- 
 spoonfuls table salt (level), two tablespoonfuls pow- 
 dered sage (heaped), one teaspoonful pepper (level), 
 two teaspoonfuls molasses. Make into liat cakes or 
 stuff in bags about three inches in diameter. 
 
 Break-fast Sausage for Four. 
 
 Ideal Food Cutter. 
 One lb. round steak chopped (one pint), one lb. 
 pork chops chopped (one pint), one tablespoonful salt 
 (level), one tablespoonful powdered sage (heaped), 
 one-half teaspoonful pepper, one teaspoonful molasses. 
 Mix thoroughly: make in flat cakes the night before 
 and fry for breakfast 
 
 Baked Fish. 
 
 Make a dressing of bre:;. : ::-■/.:■:"''- pulverized in 
 
 Ideal Food Cutter, two tablest f chopped 
 
 onion chopped in Ideal Food Cw ^r size of a 
 
 walnut, one tablespoonful of suc: ' er 
 
 Ideal Food Cutter or New Triu ^r. 
 
 pepper, salt and one egg ^'r' - ^ -•-:•- a 
 
 little parsley. Stuff the fish -rcurely. 
 
 Bake in pan with hot water. .- ^^ .- ; ork on 
 
 top, seasoning with salt and pepper. Baste very often.
 
 18 The Ideal Receipt Book. 
 
 riiroton of Beef. 
 
 Cut in Food Cutter \vith coarse plate enough cold 
 corned beef to make two cups, make a cup of drawn 
 butter, into which stir one teaspoonful of minced 
 onion, the yolk of one boiled egg and one beaten raw 
 egg. Boil gently three minutes, add the minced beef, 
 stir until hot. but not boiling, put into a bake dish, 
 spread over it a crust made of mashed potatoes in 
 which a half cup of milk and large spoonful of butter 
 has been worked. Brown in a good oven, glaze with 
 butter. When it begins to color well serve in the dish 
 in which it is baked. 
 
 Beef Miroton. 
 
 !Mince cold corned beef, season with pepper, salt. 
 a little chopped pickle, two hard-boiled eggs minced 
 fine, wet with any gravy you may have, put 
 into a greased pudding dish, cover with mashed 
 potatoes m.ade very soft with milk and butter, sift bread 
 crumbs over all. bake covered a half hour, then brown. 
 This is a nice way to warm over cold meat. 
 
 Beef Cakes. 
 
 Cut enough meat from your cold roast of beef to 
 make one pint when put through a Food or ?^Ieat Cut- 
 ter with two small onions. Add to this two tablespoon- 
 fuls of tomato catsup, one cup of fine bread crumbs 
 and one-half cup of gravy. Mix thoroughly and mold 
 into cakes: sprinkle with bread crumbs and bake to 
 a delicate brown. When cold, arrange on a large plat- 
 ter, pour a tablespoonful of mayonnaise over each and 
 stick a sprig of parsley in the center of every cake.
 
 The Ideal Receipt Book. 19 
 
 Crumb Steak. 
 
 Put a lb. of steak through a Food or Meat Cutter, 
 mince a tablespoonful of onion and fry to a delicate 
 brown in a little butter. Add the chopped meat and an 
 equal quantity of bread crumbs, season to taste and 
 moisten with enough cold gravy or stock of any kind 
 to mold into shape. Cool, shape, roll in crumbs, dip 
 in beaten egg, again in crumbs and fry. Make a little 
 brown gravy to pour around them. 
 
 Turkey Casserole. 
 
 Cook one cup of rice in boiling salted water until 
 tender, drain and with it line the bottom and sides 
 of a well buttered mold, reserving some to cover the 
 top. Chop with Food or Meat Cutter, fine plate, one 
 pint of turkey meat, season with salt and pepper, a 
 pinch of thyme, one-half teaspoonful onion juice, one 
 tablespoonful chopped parsley, one cupful bread cut with 
 large plate, one well beaten egg. Add gravy enough 
 to moisten, pack in the center of the mold, put remaining 
 rice on top, steam an hour, turn out carefully. Serve 
 with tomato sauce. 
 
 Minced Meat and Egg on Toast. 
 
 Cut bits of cold veal, chicken, fresh roasted pork 
 or any kinds of white meats, with Food or ]^Ieat Cutter, 
 fine plate. Put into sauce pan. add gravy if you have 
 it, or hot water; season well with pepper and salt and 
 a little butter; place on slices of toast, and on top put 
 a poached egg. Serve hot with creamed potatoes. A 
 fine breakfast dish. Moisten the toast a little with hot 
 water, put tiny bits of butter around before putting 
 on the meat.
 
 20 The Ideal Receipt Book. 
 
 Chicken Hash. 
 
 Cut cold roast or boiled chicken from the bones 
 and chop with fine plate. Ideal Food Cutter; put a 
 little butter and cream in sauce pan. When butter is 
 melted and cream begins to bubble, add the chopped 
 chicken; let it cook over a Cjuick fire just long enough 
 to absorb the cream; the hash must be moist. Serve 
 with buttered toast. 
 
 Stuffed Breast of Veal. 
 
 Let the butcher remove the rib bones and prepare 
 it for stuffing. From the bones and five cents' worth of 
 knuckle of veal you will make the soup for dinner. 
 For the stuffing mix together a half lb. of veal minced 
 fine in Ideal Food Cutter, a half lb. stale bread soaked in 
 water and squeezed out, two ounces of butter, a fried 
 minced onion and minced parsley. Season highly and 
 add two beaten eggs, if you want it extra nice, but it 
 is very good without. Fill the cavity with this, sew up 
 the opening, put sliced vegetables in a baking pan 
 with a quart of water or broth, lay on the veal, the 
 flesh side uppermost and cook gently in a moderate 
 oven for two hours. Serve with some of its own gravy, 
 thickened. 
 
 Canapes of Ham. 
 
 Chop with fine plate Food Cutter enough cold ham 
 to make one cupful, add two tablespoonfuls cream, a 
 little cayenne, two tablespoonfuls of rich cheese grated, 
 mix the pieat and seasoning, add cream gradually. 
 Have ready. thin slices of bread fried in hot fat, spread 
 the mixture on them, sift the cheese lightly over the 
 top; set in hot oven to brown
 
 The Ideal Receipt Book. 31 
 
 A Delicious Breakfast Dish. 
 
 You will need the following materials: One heap- 
 ing pint bowl full of chopped cold boiled ham and four 
 eggs. Break the eggs into a bowl, but do not beat 
 them. Have the frying pan hot, and grease with a 
 small lump of butter. Pour in the eggs and add the 
 ham. with a little pepper, and stir constantly until 
 done, which will be when each individual particle of 
 the minced ham is coated with egg. The eggs, not 
 being beaten, bits of the white and yolk are seen when 
 cooked. — Ladies World. 
 
 Bechamel Sauce. 
 
 Cook one slice each of onion, carrot, a small bay 
 leaf, sprig of parsley and six pepper cones, in one and 
 one-half cups of chicken stock, twenty minutes, strain. 
 Melt one-quarter cup butter, add one-quarter cup flour, 
 then add gradually one cup milk and one cup of the 
 strained chicken stock. Season with pepper and salt. — 
 Boston Cooking School Magazine. 
 
 Rissoles of Sweetbreads. 
 
 Boil and blanch three fine sweetbreads, mince fine 
 with Food Glitter, fine plate; also pulverize crumbs 
 until you have one-third as much as you Have 
 meat. Season with pepper, salt, a little nutmeg, 
 and two beaten eggs: work and beat smooth 
 roll into long balls; fiour these well. Have a little gravy 
 in a sauce pan. well seasoned, add as mudi drawn but- 
 ter. When it boils put in the rissoles, a few at a time, 
 cook ten minutes. Drain off the gravy, put rissoles 
 carefully on a hot dish, pour the gravy upftn a beaten 
 egg, heat to thickening, pour over the rissoles.
 
 23 The Ideal Receipt Book. 
 
 Veal Scallop. 
 
 Cut cold roast veal with small plate, season with 
 pepper and salt, put a layer of minced bread crumbs 
 in a buttered bake dish, stick bits of butter over it, 
 cover it with the meat and wet this with gravy and 
 warm milk. Repeat this until the dish is full, cover with 
 a thick top layer of bread crumbs; cover with a tin 
 plate, bake one-half hour, remove the plate and brown. 
 Serve it in the bake dish. 
 
 Casserole of Rice and Veal. 
 
 Line a slightly buttered mold with boiled rice and 
 fill the center with cold cooked veal chopped fine in a 
 Food or Meat Cutter, and an equal quantity of bread 
 crumbs, and season with salt, pepper and a little butter. 
 ^Moisten with a little milk or water and heat this mix- 
 ture thoroughly. Then fill gem or patty pans with the 
 mixture, break an egg on the top of each and bake 
 until the egg is cooked. Cold roast beef or roast pork 
 that is very lean will be especially nice for this dish, 
 and will prove far more appetizing than the time-worn 
 round of cold sliced meat and the hash that so quickly 
 becomes tiresome. 
 
 Cracker Croquettes/* 
 
 As a sweet entree serve cracker croquettes, made 
 of one pint pulverized soda crackers, half a pint of 
 milk, yolks of two eggs, grated rind of one lemon and 
 three tablespoonfuls of sugar. Cook together for a 
 few minutes, turn out to cool, and then form in small 
 pyramids, which must be dipped in beaten egg and 
 pulverized biscuit or cracker and fried in boiling fat. 
 Serve with sugar sauce. — I/o7U to Enter-tain.
 
 The Ideal Receipt Book. 23 
 
 Scalloped Oysters. 
 
 One quart of oysters, put in a colander and drain 
 off juice, and remove every particle of shell. Butter a 
 deep dish, covering bottom whh crackers pulverized 
 in Ideal Food Cutter. Season with salt, pepper and 
 bits of butter. Then a layer of oysters seasoned, a 
 layer of crackers; then oysters until all are used, having 
 crackers on top with bits of butter. Pour over the 
 top a few tablespoonfuls of the oyster liquor, strained, 
 and one cup of cream. Cover dish with inverted plate 
 and bake one-half hour. Uncover and bake half an 
 hour. 
 
 Turkey Scallop. 
 
 Cut meat from cold turkey, break bones, cover 
 with two quarts cold water, boil two hours, season, 
 put in a dish. Cut the meat saved from the rack with 
 the coarse plate of Food Cutter, season with salt and 
 pepper, put a layer of buttered bread crumbs in bottom 
 of a bake dish, cover with the minced turkey, moisten 
 with gravy. Repeat until all is used, cover with pul- 
 verized cracker, seasoned, wet with oyster liquor (or 
 milk) and beaten light with two eggs, put bits of 
 butter all over the top, bake covered one-half hour, 
 then brown. 
 
 Minced Veal. 
 
 Cut with coarse plate bits of cold roast veal. Put 
 in a sauce pan a little gravy, butter, pepper and boiling 
 water, stir into it the veal and cook ten minutes. Serve 
 on a platter; garnish with hard boiled eggs, pctato 
 cakes (made of mashed potato and fried brown) and 
 lettuce.
 
 24 The Ideal Receipt Book. 
 
 Oyster Dressing for Turkey. 
 
 One lb. of bread crumbs pulverized in Ideal Food 
 Cutter; two stalks of celery chopped in Ideal Food 
 Cutter; one-half lb. of butter melted, salt and pepper 
 to taste. Add two quarts of oysters, drained, and care- 
 fully looked over for bits of shell. When oysters are 
 mixed with bread, add enough of the liquor from 
 oysters to moisten the whole well and fill the turkey. 
 
 ' French String Beans. 
 
 With Force Meat Balls. 
 Cut beans into inch pieces, cook half an hour in 
 salted water, drain, add one tablespoonful of butter, 
 pepper and salt. Put on dish and lay about them force 
 mxcat balls made of the beef taken from soup. See 
 page 12 for method of making force balls. 
 
 Lemon Veal. 
 
 Three lbs. raw lean veal, one-half lb. fat salt pork, 
 one small onion, all minced fine in Ideal Food Cutter; 
 a pinch of grated lemon peel, three eggs beaten light, 
 one cup well seasoned and strained tomato sauce, pep- 
 per and salt, pulverized cracker, two lemons peeled 
 and sliced thin. Work meat, eggs, oni6n and seasoning 
 up soft with the tomato sauce, and stir in enough 
 cracker to mold with the hands, press firmly into a 
 wet bowl, invert upon a pie dish, withdraw cautiously 
 the bowl, sift cracker dust thickly all over it and cover 
 the top and sides half way down with thin slices of 
 lemon: bake one hour in hot oven, pick off the lemon 
 carefully, brown on upper grate of the oven; serve 
 in the bake dish.
 
 The Ideal Receipt Book. 25 
 
 Vegetable Puree. 
 
 Twelve potatoes, one quart tomatoes, two onions, 
 three stalks of celery, one-half cup butter cut into bits 
 and rolled in tiour. bunch of sweet herbs, teaspoonful 
 sugar, salt and pepper, three quarts of water. Fried 
 bread cut in diamonds. Cut the vegetables and sweet 
 herbs in coarse plate Food Cutter, cook one hour 
 in the three quarts of water, rub through colander, 
 return to kettle, add sugar, salt and pepper, boil, skim, 
 stir in the butter, simmer eight or ten minutes, pour 
 over bread in tureen. 
 
 Chicken Pate. 
 
 Mince the meat of cold chicken, season well, make 
 a large cupful of rich drawn butter, and while on the 
 fire stir in two eggs that have been boiled hard and 
 minced fine, also a little minced parsley, then the 
 chicken, let it almost boil, fill the pate shells, set in 
 oven to heat, ar^-ange on a dish, serve hot. The shells 
 can be made ot rich paste covered over inverted cup 
 cake tins, and baked quickly to a light brown: clip off 
 while hot. 
 
 Brown Hashed Potatoes. 
 
 Cut in Food Cutter with coarse plate enough raw 
 potatoes to make a heaping pint, with enough clear 
 salt pork (raw) to make four tablespoonfuls. Put the 
 pork in the frying pan (iron is best), let it cook long 
 enough to be a golden color. Then add the potatoes 
 and fry to a light brown. Turn off all the surplus fat, 
 spread the potato down f^at. brown the under side, turn 
 like an omelet. Serve while warm.
 
 28 The Ideal Receipt Book. 
 
 Ham Croquettes. 
 
 One cup of cold boiled or baked ham cut with 
 fine plate, one cup bread crumbs, two cups of cold boiled 
 potatoes cut in fine plate, one tablespoonful of butter, 
 one egg. j\lake into balls, roll in bread crumbs; fry in 
 hot fat. 
 
 Veai Pate. 
 
 Put three lbs. of lean veal and one-half lb. of fat 
 fresh pork through a Food or Meat Cutter, mix with 
 the chopped meat one-half pint of bread crumbs and 
 three well beaten eggs, then add two even teaspoon- 
 fuls of salt and one saltspoonful of pepper. Mix all 
 thoroughly together, moisten with a little soup stock, 
 and pack in a buttered mold. Cover tightly and steam 
 about five hours. Turn out of the mold and put in a 
 warm oven for half an hour, leaving the oven door 
 open. Put under a heavy press and allow the meat 
 to become cold. Slice in thin slices and garnish with 
 parsley. 
 
 Sweetbread Croquettes. 
 
 Use any remains of sweetbreads after having been 
 served, or, if fresh, prepare for cooking and boil until 
 tender. When cold chop fine, add one-half the amount 
 of very fine bread crumbs, a well beaten egg and a 
 little lemon juice or grated nutmeg and chopped 
 parsley. Mix thoroughly, mold into small round cakes, 
 dip in beaten egg, roll in fine bread crumbs and fry in 
 enough smoking hot fat to cover them. Drain on a 
 cloth, and garnish the platter with slices of lemon or 
 parsley leaves.
 
 The Ideat. Receipt Book. 27 
 
 Omelet with Ham. 
 
 Make a plain omelet, and just before turning one 
 half over the other sprinkle over it some ham which 
 has been chopped with fine plate Food or Meat Cutter; 
 garnish with sprigs of celery. 
 
 Supreme of Chicken. 
 
 Remove the meat from the breast and second 
 joints of an uncooked chicken, weighing about four 
 lbs., chop the meat very fine by passing it through the 
 fine plate of Food or ]\Ieat Chopper two or three times. 
 It should be about seven-eighths of a cupful. Add four 
 eggs, one at a time, beating each thoroughly before ad- 
 ding the next. Then add gradually one and one-third 
 cups of heavy cream, season with salt and pepper, turn 
 into well buttered molds, set them in a pan of hot 
 water, cover with a piece of buttered paper and bake 
 in a moderate oven twenty to twenty-five minutes, or 
 until firm to the touch. This will fill about one dozen 
 and a half small sized molds. To serve, insert a sprig 
 of parsley in the top of each, pour bechamel sauce 
 around them. — Boston Cooking School Magazine. 
 
 Browned flince of Beef. 
 
 Mince in Food or Meat Cutter cold roast beef, 
 mix with it one-quarter as much mashed potato, season 
 well with pepper, salt, catsup and mustard, work soft 
 with some of the left-over gravy, heat in a sauce pan, 
 then pile it on an earthen bake dish, cover the mound 
 with minced bread crumbs which have been wet in a 
 little melted butter. If the potato is boiled soft it can 
 be run through the Food or ^Nleat Cutter fine plate 
 instead of mashing.
 
 28 The Ideal Receipt Book. 
 
 Corned Beef Hash. 
 
 When you have tired of having corned beef sliced 
 thin and served cold, try this method of preparing the 
 scraps for serving hot: Put the cold meat through a 
 Food or Meat Cutter, and to one cupful of meat add two 
 cupfuls of cold boiled potatoes, also chopped fine. 
 Mix in one teaspoonful of dry mustard and a little 
 pepper. Put a piece of butter the size of a walnut 
 in the frying pan, and when melted put in the hash, 
 pressing it down smoothly all over the pan. Pour in 
 hot water enough to moisten it slightly and let it cook 
 slowly without boiling until nicely browned on the bot- 
 tom. Turn it out on a platter, garnish with slices of 
 pickled cucumber and serve hot. 
 
 Triumi^h Creamed Croquettes. 
 
 Chop raw beef or veal thoroughly in a Food or 
 Meat Cutter, adding a little suet, and season to taste. 
 It is a little more delicate if run through the cutter a 
 second time after seasoning. Make the meat up into 
 oval balls about the size of a hen's egg and flatten them 
 out. Fry briskly in a little pork fat to a light straw color. 
 When done lay out the croquettes on a platter and 
 pour off nearly all the pork fat, then pour into the 
 spider cream enough to make a suitable quantity of 
 gravy. Scald the cream and pork fat together, stirring 
 a little, and when thoroughly mixed pour over the 
 croquettes and serve. 
 
 Ham — to use Cold Bits. 
 
 One cup finely minced ham, two cups finely 
 minced bread crumbs, two eggs beaten, little pepper, 
 milk enough to make very soft. Drop large spoonful 
 on a hot buttered frying pan. Serve hot.
 
 The Ideal Receipt Book. 29 
 
 Sauce for Croquettes. 
 
 One pint of cream or milk, one tablespoon butter, 
 two tablespoons tiour. one-halt teaspoon salt, one- 
 half saltspoon pepper. Heat cream or milk, then add 
 flour, butter, and seasoning. 
 
 Chicken Croquettes. 
 
 One solid pint of finely chopped chicken, one table- 
 spoon salt, one tablespoon tlour. three tablespoons 
 butter, one tablespoon lemon juice, one-half teaspoon 
 pepper, one teaspoon onion juice, one cup cream or 
 milk, two eggs, one pint cracker crumbs pulverized 
 with fine plate. Heat cream or milk, add flour and but- 
 ter, chicken and seasoning; boil two minutes, then 
 add eggs well beaten, set to cool. When cool shape 
 and dip in beaten eggs, roll in cracker crumbs, and 
 fry in very hot fat until a light brown. Salmon may 
 be used instead of chicken by adding more lemon 
 juice. 
 
 Veal Croquettes. 
 
 Put two cupfuls of cold cooked veal through a 
 Food or ]^Ieat Cutter and add to it one cupful of thick 
 sauce made of one and a half tablespoonfuls of butter, 
 one heaping tablespoonful of cornstarch or two heap- 
 ing tablespoonfuls of flour, one cupful rich white stock 
 and one egg yolk, beating the sauce vigorously when 
 adding the latter. Season highly with salt, pepper and 
 cayenne, and turn out to cool. Form into cone-shaped 
 croquettes, allowing a tablespoonful to each croquette. 
 Roll in bread crumbs, then in egg which has been di- 
 luted with two tablespoonfuls of water, and again in 
 bread crumbs, and fry in smoking fat. Serve on a 
 bed of watercress.
 
 30 The Ideal Receipt Book. 
 
 Lamb Croquettes. 
 
 Mix two cups of finely chopped cooked lamb, using 
 fine plate of Cutter, with one cup of boiled rice, one 
 tablespoonful of lemon juice and one of chopped pars- 
 ley; salt and pepper to taste. Rub one tablespoonful of 
 butter with two of flour until smooth and add to one 
 cup of scalded milk or cream, stirring until it thick- 
 ens. Then mix the two together and set away until 
 cool. When cold form into cone-shaped croquettes. 
 Cover with egg, roll in bread crumbs passed through 
 Ideal Food Cutter and fry in very hot fat. 
 
 Chicken Dumplings. 
 
 Meat from cox ' fo,wl cut in fine plate of Food or 
 Meat Cutter, one-half cup gravy, yolks of three raw 
 eggs, three tablespoonfuls flour, pepper and salt. Put 
 meat and seasoning with a little of the liquor in which 
 the chicken was boiled into a sauce pan, heat to a 
 gentle boil, stir in the flour made smooth with a little 
 water, and then the beaten yolks, stir until it thickens. 
 Pour out, let get cold. Flour the hands, and make 
 the paste into flat cakes, roll in pulverized cracker, 
 dip in the butter, again in cracker, fry in hot fat. Drain 
 and serve. Batter is made of one egg beaten, one-half 
 cup milk and a little flour. 
 
 Beef Fritters. 
 
 Cut cold beef fine in a Food or ]Meat Cutter, make 
 a batter of the whites of two eggs, two tablespoonfuls 
 of water, one of butter, flour enough to make it as 
 thick as for fritters, add the beef, pepper and salt. Drop 
 by small spoonfuls into hot lard. Fry brown. Serve 
 hot.
 
 The Ideal Receipt Book. 31 
 
 Chicken and Ham. 
 
 The meat from an old fowl which has been boiled 
 for soup minced fine, one-half as much ham also 
 minced fine, one-half lb. pipe macaroni in inch lengths, 
 two beaten eggs, one tablespoon butter, one cup gravy, 
 pepper and salt. Put a little hot water to the cup of 
 chicken broth or gravy that was saved out of the soup, 
 strain, heat and cook the macaroni tender in it. drain, 
 mix with the above ingredients. Pour into a greased 
 pudding mold with a tight cover, boil two hours, dip 
 the mold into cold water for half a minute, turn out on 
 a hot dish. Serve. 
 
 Egg Gems. 
 
 Remove all pieces of bone, gristle and fat from the 
 meat, and put it through a Food or Meat Cutter. Mix 
 together one pint of the chopped meat and an equal 
 quantity of bread crumbs, and season with salt, pepper 
 and a little butter. Moisten with a little milk or water 
 and heat this mixture thoroughly. Then fill gem or 
 patty pans with the mixture, break an egg on the top 
 of each and bake until the egg is cooked. Cold roast 
 beef or roast pork that is very lean will be especially 
 nice for this dish, and will prove far more appetizing 
 chan the time-worn round of cold sliced meat and the 
 hash that so quickly becomes tiresome. 
 
 Cracker Fritters. 
 
 One pint pulverized cracker, four eggs, one gill of 
 milk, salt and pepper to taste. Drop by spoonfuls into 
 boiling fat. These served with chops 'are fine. — Nozj 
 to Entertain.
 
 32 The Ideal Receipt Book. 
 
 The New Triumph Meat Chopper, No. 605. 
 
 STUFFIXG ATTACH^JEXT. 
 
 WHY THE NEW TRIUMPH LEADS ALL MEAT CHOPPERS. 
 
 1. Because the parts which need washing can be separated, laid in a 
 dish pan and easily cleaned. 
 
 2. Because the cutting parts, that is, the plate and knife, are of steel, 
 forged and tempered, and will not become dull quickly. 
 
 3. Because both sides of the plate are alike, and it will last twice as 
 long as any other. 
 
 4. Because the knife and plate are light, and when they become dull 
 can be replaced by mail. 
 
 5. Because a housekeeper can buy plates with any desired size of 
 holes, and they are thus adapted to various purposes. 
 
 For Prices, See Page 61. 
 For Sale by Hardware Dealer'' ivervwliere.
 
 The Ideal Receipt Book. 33 
 
 directions for using 
 
 The New Triumph Meat Cutter. 
 
 I. See that the stud i in the shell enters the notch o in the 
 edge of the plate E. 
 
 2. Before fastening the crank, force the blades closely against 
 the plate by means of the adjusting screw F. THIS MUST 
 ALWAYS BE DONE BEFORE CUTTING MEAT. 
 
 3. After the blade is set tightly against the plate, fasten the 
 screw F to its place by turning the thumb screw G lightly against 
 it; otherwise the screw F may work back, causing the machine 
 to clog. 
 
 Before taking apart, the screws F and G should be loosened. 
 
 Dull blades mailed to us at Southington, Conn., with twelve 
 cents will be ground and returned postpaid. 
 
 Take out adjusting screw F and oil it occasionally to pre- 
 vent rusting. 
 
 To cut with greatest ease, cut the meat in strips. 
 
 To use the stuffing attachment, take out the plate E and 
 blade D, and insert the ring of the stuffer in their place. The 
 notch shown above should be so placed as to receive the stud i 
 in the shell. 
 
 Stuffing attachments are not furnished with the machine 
 unless so ordered, and then at an extra price. 
 
 EXTRA PLATES. 
 
 6TANDARD _ 
 
 3^ ^^ 
 
 SIZE OF HOLES IX PLATES. 
 
 The Xo. 1 or standard size only is furnished with the machine, 
 and is sufficient for ordinary purposes. Xo. 3 is best for hash, 
 and Xo, 4 for veg-etables. For potted ham and reducing- meat to 
 a pulp, the Xo. o is necessary. An\' of these sizes can be fur- 
 nished at prices given on page 61.
 
 S4 The Ideal Receipt Book. 
 
 Apple Fritters. 
 
 Make a batter with one cup of sweet milk, one tea- 
 spoonful of sugar, two eggs, whites and yolks beaten 
 separately, two cups of flour, one teaspoonful baking 
 powder mixed with flour. Chop some good, tart 
 apples in Food Cutter with coarse plate, mix them 
 in the batter, and fry in hot lard. They are delicious 
 if server" with maple syrup. 
 
 Scalloped Eggs. 
 
 Take six hard-boiled eggs, cut in slices and set aside. 
 One cup of dried bread, crumbed in the Ideal Food Cut- 
 ter, moistened with gravy and a little milk or cream. 
 Add a half cup of thick drawm butter into which has been 
 beaten the 3-olk of one egg. One cup of meat or fish 
 chopped in the Ideal Food Cutter, pepper and salt. Mix 
 all well together excepting the sliced eggs, and when 
 mixed put a layer of the bread crumbs in a deep buttered 
 dish, then a layer of sliced eggs, first dropping each slice 
 in melted butter; then another layer of bread crumbs 
 until the eggs are used. Last sprinkle the bread crumbs 
 and cover with plate in oven. When baked remove 
 the plate and brown the top. 
 
 Bavarian Salad. 
 
 Two heads of lettuce pulled to pieces, two small 
 onions cut with fine plate, one boiled beet cut with 
 coarse plate, three tablespoonfuls salad oil, two table- 
 spoonfuls vinegar, yolk of one raw egg, one-half tea- 
 spoon salt, one-half teaspoon made mustard. Whip 
 egg, add onions, salt, mustard, the oil, last of all the 
 vinegar. Put lettuce into a dish, cover with the 
 chopped beet, pour on the dressing.
 
 The Ideal Receipt Book. 35 
 
 Salad of Lettuce and Veal. 
 
 Cut cold veal with coarse plate Food Cutter, season 
 with salt and pepper. Shred a head of lettuce; chop 
 two boiled eggs, not too fine. Alix. Use a dressing 
 made as follows: Beat yolks of two eggs, salt a little, 
 add a few drops at a time four tablespoonfuls of oil; 
 then little at a time three teaspoonfuls of vinegar, 
 one-half teaspoonful celery essence. The mixture 
 should be like thick cream. Pour this over the lettuce 
 and meat, toss up well. Serve in salad bowl. 
 
 Lobster Cutlets. 
 
 Season one pint of lobster meat, which has been 
 chopped, but not too finely, in a Food or Meat Cutter, 
 with salt, mustard, cayenne and lemon juice to taste, 
 being sure that it is well seasoned. Moisten with a half 
 pint of thick cream sauce, made by adding one large 
 tablespoonful of butter, two large tablespoonfuls of 
 flour seasoned with a little salt and pepper, and pouring 
 on a cupful of hot milk. Cool, shape into cutlets, dip 
 in bread crumbs, in beaten egg and again in crumbs, 
 and fry in fat hot enough to brov»'n bread while count- 
 ing forty. Garnish with parsley and serve with sauce. 
 
 Veal Salad. 
 
 Cut cold roast or stewed veal with the coarse plate 
 of Food Cutter. Cut in very small thin bits with a sharp 
 knife as much cold boiled potatoes as you have meat; 
 place lettuce leaves around a salad dish; place meat and 
 potato in a heap in center after mixing a good mayon- 
 naise through it. Season with salt and pepper to taste. 
 Cut slices of cold boiled egg on top and pour over a 
 little of the mayonnaise.
 
 36 The Ideal Receipt Book. 
 
 Chicken Cutlets. 
 
 Meat of cold roast chicken cut with fine plate, one 
 cup of drawn butter or cream gravy, four eggs, one- 
 half cup pulverized bread crumbs, pepper and salt. 
 Put the gravy in a sauce pan. When hot stir in the 
 meat, add the beaten eggs, mix well together, stirring 
 constantly for three minutes, then pour out upon a 
 broad dish to cool. When cold and stifif cut into oblong 
 cakes three inches long by two wide, dip in egg, then 
 in cracker, fry in hot fat, drain and pile upon a flat 
 dish log-cabinwise. Serve. 
 
 Bread Crumb Omelet. 
 
 Soak one cup'of bread crumbs in one cup of milk, 
 add three eggs, yolks and whites beaten separately, 
 cook in a little butter in frying pan. 
 
 Mayonnaise of Lobster 
 
 Meat of one large cold boiled lobster cut with large 
 plate of Food Cutter. Lay the coral aside to use in 
 dressing. Rub yolks of four hard-boiled eggs to a 
 paste, then rub in the coral and two tablespoonfuls of 
 salad oil, one teaspoonful of made mustard, one tea- 
 spoonful of salt, one teaspoonful of sugar. Pepper and 
 vinegar to suit taste. Pour this over the minced lob- 
 ster. Toss well, put in salad bowl, place inside leaves 
 of lettuce around it, serving them with the lobster. 
 The whites of eggs can be cut in strips to decorate it. 
 
 Beet = Root Salad. 
 
 Cold beets cut with coarse plate; mix with equal 
 quantity of cold chopped potatoes; pour over them a 
 dressing such as used for Bavarian salad.
 
 The Ideal Keceipt Book. 37 
 
 Celery 5alad. 
 
 Two bunches celery, one tablespoonful olive oil, 
 four tablespoonfuls vinegar, one small teaspoonful fine 
 sugar, pepper and salt to taste. Wash and scrape the 
 celery, lay it in ice-cold water until dinner time, when 
 chop with coarse plate Food Cutter. Season, tossing 
 all well up together, and serve in salad bowl. 
 
 Turkey Salad. 
 
 The w^hite meat of turkey cut with Food Cutter, 
 large plate, also an equal quantity of blanched celery; 
 salt a little; just before serving pour over it a dressing 
 made of three hard-boiled tgg yolks rubbed smooth 
 with a teaspoonful of sugar, one-half teaspoon salt, one- 
 half teaspoon pepper, one-half teaspoon made mustard 
 and two tablespoons of oil and six of vinegar. Toss 
 up the salad well, always using a silver fork, and gar- 
 nish with the whites of eggs cut in rings. 
 
 Cabbage Salad. 
 
 Stir half a cup of vinegar into two well beaten 
 eggs and cook until it thickens. When cool add two 
 tablespoonfuls of thick, sweet cream, with salt, pepper, 
 mustard and sugar to taste. Pour this over half a cab- 
 bage, shaved or chopped fine in Ideal Food Cutter. — 
 Household Journal. 
 
 Cabbage Salad, No. 2. 
 
 Beat an tgg and pour on it a cup of cold vinegar, 
 beating as you mix thoroughly. Put butter the size 
 of a walnut in sauce pan and pour in the egg and vine- 
 gar. When thoroughly heated pour over cabbage 
 chopped in Ideal Food Cutter and serve hot.
 
 38 The Ideal Receipt Book. 
 
 Cabbage Salad, No. 3. 
 
 Take one pint of finely chopped cabbage, chopped 
 m Ideal Food Cutter, and add half a cup of granulated 
 sugar, and salt to taste (about a saltspoonful). Pour 
 over this a dressing made as follows: Half a cup of 
 mild \ inegar. one teaspoonful of made mustard and a 
 little pepper. Mix these ingredients with a silver fork 
 just before serving so that the sugar will have hardly 
 dissolved; pour over the chonped cabbage and serve. 
 
 Creamed Cab!:age. 
 
 Chop fine in Ideal Food Cutter as much cabbage 
 as will be needed and boil in salted water until tender. 
 To one quart of boiled cabbage add cream with butter 
 as large as a walnut, salt and pepper. Flour with con- 
 
 iensed milk partly diluted is a very good substitute 
 
 or cream in an emergency. 
 
 Pressed Chicken. 
 
 Boil a chicken until tender; take out bones, chop 
 vith fine plate, season with salt, pepper, and butter 
 size of an egg: add to the liquor (the chicken was 
 boiled in) one cup of bread crumbs made soft with 
 hot water; then the chopped chicken. When heated 
 take out and press into a basin. Serve cold cut in 
 slices. 
 
 Celery Sandwiches. 
 
 Chop some celery very fine in Food Cutter. On a 
 well buttered slice of bread spread a thin layer of the 
 chopped celery. Dust it with salt, cover with a second 
 slice of bread, pressing them together. Cut in shapes. 
 — Table Talk.
 
 The Ideal Receipt Book. 39 
 
 Meat Loaf. 
 
 One lb. beef, one lb. veal, one lb. fresh pork, all 
 chopped with Food Cutter, coarse plate, eight milk 
 crackers powdered, three eggs beaten, one-half cup 
 water, two-thirds cup melted butter, one tablespoon- 
 ful salt, a little nutmeg. ]\Iake into two loaves; bake 
 about three-quarters hour; put a little water in the pan. 
 
 Veal Loaf. 
 
 Cover a knuckle of veal with cold water, boil quick- 
 ly, skim and add one teaspoonful of salt, one onion 
 and a little cayenne. Let simmer until very tender, 
 and the liquor reduced to one-half pint. Remove the 
 meat, strain the liquor and season with salt, pepper 
 and thyme. Put the meat through a Food or Meat 
 Cutter, add two or three tablespoonfuls of cracker meal 
 and the meat liquor; mix thoroughly and put into a 
 bread pan. Stand in a cool place, serving it sliced cold^ 
 garnished with parsley and slices of lemon. 
 
 Stuffing for Peppers. 
 
 Chop cabbage and green tomatoes with coarse Cut- 
 ter for stuffing peppers. 
 
 Olive Sandwiches. 
 
 Is a unique way of serving olives at teas and recep- 
 tions. Cut the flesh from the stones of half a dozen 
 queen olives; chop it fine, add to it a scant tablespoon- 
 ful of salad dressing. Mix and spread on thin slices 
 of buttered bread; form the sandwiches, and cut into 
 small squares. Stuffed olives are v^ry appetizing 
 served in this w^ay. — Household Journal.
 
 40 The Ideal Receipt Book. 
 
 Olive Sandwiches. 
 
 One dozen olives, two large spoonfuls (table) 
 cracker rolled or cut in fine plate, three tablespoonfuls 
 mayonnaise. Let olives stand in boiling water four or 
 five minutes, drain and put in ice water. When cold 
 take out stones, chop in fine plate. ]\Iix with the may- 
 onnaise, spread on slices of bread. — Table Talk. 
 
 Veal Sandwiches. 
 
 These are almost as good as chicken, and much 
 cheaper, and the water in which the veal is stewed may- 
 go toward the next day's soup. Boil the veal until 
 tender, seasoning to taste, and when cold put it 
 through a Food or Meat Cutter. Mix with it a good 
 mayonnaise dressing and spread between slices of 
 bread from which the crust has been cut. 
 
 Nut Sandwiches. 
 
 Chop fine in Food or Meat Cutter some almonds, 
 English walnuts and hickory nuts, separately. Mix 
 tw^o parts almonds to one of each of the others. 
 Sprinkle over buttered slices of bread as much as will 
 stick to it; sprinkle a little salt, and a little grated 
 cheese; cover with another buttered slice of bread. 
 
 Ham Sandwiches. 
 
 Put a pound and a half of cold boiled ham and a 
 small pickle through a Food or Meat Cutter, add a 
 tablespoonful of made mustard, a dash of pepper, and 
 two tablespoonfuls of butter. ]\Iix thoroughly, spread 
 on thin slices of buttered bread, lay over top slices and 
 cut into squares or fancy shapes.
 
 The Ideal Receipt Book. 41 
 
 Ham Sandwiches. 
 
 Cut cold boiled ham (about one-quarter lb.) with 
 fine plate; season with one teaspoon mustard, a little 
 cayenne and the beaten yolks of two eggs. Mix over 
 the fire. When cold spread on thin slices of buttered 
 bread. 
 
 Tongue Sandwiches. 
 
 With fine plate cut one-half lb. cold tongue. Mix 
 with it one tablespoonful soft butter, one of made mus- 
 tard, little paprika, yolk of one hard-boiled egg, juice 
 
 of half a lemon, little nutmeg. Spread. 
 
 Sardine Sandwiches. 
 
 Skin and bone a dozen sardines; cut with fine plate 
 twice. ^lix with one hard-boiled egg yolk small spoon- 
 ful Worcestershire sauce, a little celery salt or essence 
 of celery, and some minced sour pickle (about one 
 tablespoonful). Spread on bread that is not too fresh, 
 press together. 
 
 Cheese Sandwiches. 
 
 Run the cheese through the Ideal Food Cutter, fine 
 plate, then rub it to a paste with melted butter. Season 
 to taste with salt and pepper, and spread on the sand- 
 wiches. 
 
 Egg and Curry Sandwiches. 
 
 Put through fine plate twice three yolks of hard- 
 boiled eggs and one tablespoonful bread crumbs. Sea- 
 son with one tablespoonful curry powder, one-half tea- 
 spoon salt, one teaspoon \\^orcestershire sauce; moisten 
 with a little vinegar. Spread on thin buttered slices cf 
 bread. Serve on a bed of cress or nasturtium leaves.
 
 42 The Ideal Receipt Book. 
 
 Baked Biscuit and Cheese. 
 
 Soak five large broken biscuit in one cup of milk 
 for five minutes, and add one cup of grated cheese, one 
 tablespoonful of melted butter, salt and pepper to taste. 
 Mix thoroughly and bake slowly for one-half hour in 
 buttered dish. 
 
 Cheese Fondu. 
 
 One cup of crackers pulverized in Ideal Food 
 Cutter, one cup of milk, three-quarters of cup of cheese 
 pulverized in Food Cutter, two eggs, beaten separately. 
 Stir together and bake for twenty minutes in a very hot 
 oven. Serve immediately. 
 
 Cheese Toast. 
 
 Pulverize some dry cheese in Ideal Food Cutter; 
 make some sliced toast, spread with butter while hot 
 and then thickly with grated cheese. Place the slices 
 in a hot oven; heat a fire shovel and hold over them 
 a moment. Serve and eat immediately. 
 
 Macaroni with Cheese. 
 
 One-ouarter of a lb. of macaroni (inch pieces) and 
 cook in three pints of boiling water twenty minutes. 
 Drain, pouring over it cold water. Alake a sauce of one 
 tablespoonful each of butter and flour, and one and a 
 half cups of hot milk, salted. Put a layer of cheese in 
 bottom of baking dish, then a layer of macaroni and 
 one of sauce, and proceed in this manner until all are 
 used. Cover top of dish with bread crumbs pulverized 
 in Ideal Food Cutter, placing bits of butter and a little 
 cheese over it, and bake until brown.
 
 The Ideal Receipt Book. 43 
 
 Macaroni. 
 
 Boil three-quarters of a lb. of macaroni in salt 
 water until tender. Brown one lb. of raw beef in fry- 
 ing pan after having been chopped in Ideal Food Cutter. 
 Pulverize cheese needed, about half a cup, in Ideal 
 Food Cutter, and when macaroni and meat are both 
 sufhciently cooked place alternating layers in buttered 
 dish of macaroni, then cheese, and next meat, until 
 the whole is used. Pour over it from five to ten min- 
 utes before serving a tablespoonful of melted butter 
 and let stand in oven to heat through. 
 
 Potted Ham. 
 
 Any fragments of cooked ham can be potted; an 
 acceptable shape for supper, or for sandwiches for 
 picnics and luncheons. Well potted, it keeps indefinite- 
 ly. The fat of the ham can be used if there is not too 
 much. It should be cut very line. If your Meat Cutter 
 has a Xo. o plate, that will cut fine enough; if not. 
 after being put through a Food or Meat Cutter two or 
 three times it should be pounded till free from fiber 
 and reduced to a paste. To each pint of the paste add 
 a level teaspoonful of mustard and a good pinch of 
 cayenne. Pack closely in small jars, paste paper over 
 them and bake slowly in the oven two hours in a baking 
 pan filled with hot water. Then press the meat down 
 again and cover with hot melted butter. 
 
 Cracker Pudding. 
 
 One quart of scalded milk, five tablespoonfuls of 
 crackers prepared in Ideal Food Cutter, small piece 
 of butter, four eggs. Bake one-half hour and serve 
 with a sweet sauce.
 
 44 The Ideal Receipt Eook. 
 
 Potted Turkey. 
 
 One-half lb. cold turkey, two ounces tongue, one- 
 half lb. butter, seasoning. Cut the turkey in pieces, re- 
 moving all skin and gristle, and pass it through a 
 mincing machine with the tongue, then pound in a 
 mortar with the butter to a smooth paste, add seasoning 
 to taste, pour into pots, cover with clarified butter. 
 
 Welsh Rarebit. 
 
 Pulverize one-half lb. of rich cheese in Ideal Food 
 Cutter, beat two eggs well and mix the two together 
 with two tablespoonfuls of melted butter, a teaspoonful 
 of made mustard and two tablespoonfuls of cracker 
 crumbs prepared in Ideal Food Cutter. Salt to taste. 
 Toast slices of bread from which the crust has been 
 removed, and spread thickly with the paste. Set on 
 upper slide of very hot oven and let it brown. Serve 
 immediately. 
 
 Pie Crust. 
 
 In making crust for pies use only ice-cold ingre- 
 dients and ice-cold utensils for mixing. Never use the 
 hands, but chop the lard and flour together with cold 
 silver knife and use ice water in mixing. To prevent 
 juice from soaking under crust, beat the white of an egg 
 and brush over the crust before filling. Brushed over 
 the top crust it gives it a beautiful yellow brown. 
 
 Three tablespoonfuls of butter, three of lard (or all 
 lard can be used), one teaspoonful of salt, one cup of 
 ice water, two teaspoonfuls, small, of baking powder, 
 and flour as needed. This will be sufficient for three 
 pies.
 
 The Ideal PiECEipt Book. 45 
 
 Mince Meat for Pies. 
 
 Boil until tender about four lbs. of lean beef. When 
 cold chop with line plate and add chopped apples (in 
 proportion of two bowls to one of meat), one cup of 
 molasses, two cups of sugar (if not sweet enough 
 more sugar can be added), two dessertspoonfuls of cloves 
 one of allspice, two tablespoonfuls of cinnamon, one 
 teaspoon of pepper, two nutmegs grated, one lb. of 
 suet chopped with fine plate, two lbs. each raisins and 
 currants (one-fourth lb. citron, two ounces preserved 
 orange peel, chopped with fine plate), one glass cur- 
 rant jelly, one pint of grape juice, one tablespoon salt, 
 one pint of vinegar. Use liquor the meat was boiled 
 in; if not enough to make quite moist add boiling 
 water. Boil until thick, stirring frequently to prevent 
 scorching. Put in glass cans while hot, and seal. 
 
 Minced Pudding. 
 
 Four large juicy apples, pared, cored and minced, 
 one-quarter lb. raisins seeded and minced, two table- 
 spoonfuls beef suet minced, tw^elve almonds blanched 
 and minced. Use coarse plate. One-half cup sugar; 
 flavor with nutmeg. Mix all together. Should be 
 like paste. Cut stale bread in even slices. Cut off 
 crust, butter well. With these line a buttered pudding 
 dish, spread thickly with the above mixture. 
 
 Apple Pudding. 
 
 Cut in Food Cutter, coarse plate, two cups of 
 apples; beat to a cream half a cup of butter and one 
 of sugar; add three beaten eggs, half a cup of milk, 
 grated lemon rind, salt and flour to make a batter. 
 Bake three-quarters of an hour in a buttered pan.
 
 46 The Ideal Receipt Book. 
 
 Custard. 
 
 Scald one pint of milk, sweeten with three table- 
 spoonfuls sugar. Pour gradually over two beaten eggs. 
 Put this over the pudding gradually, letting it soak the 
 bread, until the dish is full. Bake in moderate oven 
 covered for a time. Eat cold with powdered sugar 
 sifted over the top. 
 
 Boston Pudding. 
 
 One cup of sugar, two-thirds of butter or a quarter 
 of a lb. of suet chopped in Ideal Food Cutter, one cup 
 of sweet milk, three cups of flour, two teaspoonfuls of 
 baking powder^ two tablespoonfuls of molasses, one 
 cup of raisins, chopped in Ideal Food Cutter. Boil 
 four hours. To be served with sauce. 
 
 Boiled Bread Pudding. 
 
 Two large cups of bread crumbs pulverized in Ideal 
 Food Cutter and soaked in cold water; wring dry in 
 clean towel. One cup of flour, one-quarter of a cup 
 of molasses, two eggs thoroughly beaten, and one 
 teaspoonful of soda. Add if you like one large cup 
 of raisins chopped in Ideal Food Cutter. Spice to 
 taste and boil from three to four hours. 
 
 Cocoanut Pudding No. 2. 
 
 Chop fine one cocoanut in Ideal Food Cutter (save 
 milk), one quart of milk, one cup of sugar, half a cup 
 of butter, five eggs. Salt and flavor to taste. Boil 
 the milk and pour over the cocoanut, adding the eggs 
 (well beaten) and other ingredients, baking in deep 
 dish.
 
 The Ideal Receipt Book, 47 
 
 Queen of Puddings. 
 
 One pint of bread crumbs prepared in Ideal Food 
 Cutter, one quart of milk, one cup of sugar, yolk of 
 four eggs well beaten, butter size of egg, and if you 
 like lemon use the rind of one lemon, grated. Bake 
 until done. Then whip the whites of eggs and beat 
 in a full cup of sugar, stirring in the juice of the 
 lemon. Spread on the pudding a layer of jelly and 
 pour the whites of the eggs over this and put back 
 in oven to brown. 
 
 Cocoanut Pudding. 
 
 Chop one cup full of cocoanut in Ideal Food Cut- 
 ter and pulverize two cups full of crackers. Beat to- 
 gether three eggs and one cup of sugar until light. 
 Scald one quart of milk and add the eggs and sugar, 
 then the cocoanut and crumbs. Stir until smooth and 
 add salt and vanilla to taste. Pour into a buttered pud- 
 ding dish and bake slowly for forty-five or fifty min- 
 utes. 
 
 Apple Pudding. 
 
 One quart of flour, one pint of milk, one pint 
 chopped apples, one saltspoon of salt, two tablespoons 
 of butter, three teaspoons of baking powder. ^lake a 
 dough of the flour, milk, butter, baking powder and 
 salt. Roll upon the board and spread with the apples, 
 roll over and over, pinching the sides and ends. Place 
 in a baking pan with one-half cup of butter, two cups 
 of sup-ar ?nd three pints of water. Bake an hour and 
 a half. It makes its own sauce. — Mary E. Payne, 
 Ivan/we, III.
 
 48 The Ideal Receipt Book. 
 
 English Plum Pudding. 
 
 Chop one lb. of suet very fine in Ideal Food Cutter. 
 Mix with one pound of flour, one lb. of sugar, one lb. 
 of raisins, one lb. of currants, one teaspoonful of bak- 
 ing powder, a little nutmeg and cinnamon, and a 
 quarter of a lb. of candied lemon peel chopped fine in 
 Ideal Food Cutter. Mix thoroughly with the hands 
 while dry; then add enough milk to make a thick paste, 
 and turn into mold. Place mold in boiling water, hav- 
 ing left room in mold for pudding to rise, and boil from 
 five to six hours. 
 
 Bread Pudding. 
 
 One pint of bread crumbs pulverized in Ideal Food 
 Cutter. One cup of sugar, butter size of an egg, and 
 the yolks of four eggs. Beat the yolks thoroughly and 
 stir all together and bake to a delicate brown. Then 
 beat the whites of the eggs to a stiff froth, sweeten 
 and flavor to taste, and spread over top, replacing in 
 oven until a delicate brown, and serve hot. 
 
 Cream Tapioca with Cocoanut. 
 
 Soak three tablespoonfuls of tapioca four hours in 
 cold water. Pour oiT the water and stir into a quart 
 of boiling milk. Yolks of four eggs with a cup of 
 sugar and three large tablespoonfuls of cocoanut 
 chopped fine in Ideal Food Cutter. Boil the milk and 
 tapioca ten minutes, then add the eggs, sugar and 
 cocoanut, stirring and boiling for five minutes longer. 
 Pour into your pudding dish. Beat the whites of the 
 eggs to a stifif froth, add a little sugar, and spread over 
 the pudding, sifting the cocoanut over the top. Set 
 in the oven to brown. Serve cold.
 
 The Ideal Receipt Book. 49 
 
 Suet Pudding. 
 
 Two eggs, one cup of milk, one-half cup of mo- 
 lasses, one-half cup of suet chopped fine in Ideal Food 
 Cutter; salt to taste. Two teaspoonfuls of baking pow- 
 der sifted in three scant cups of flour. Spice with cin- 
 namon, cloves and nutmeg to taste. Chop one cup of 
 raisins and half a cup of citron in Ideal Food Cutter. 
 Steam two hours. A nice sauce for this pudding is 
 one-half cup of butter, two cups of sugar, boiling water 
 with a little nutmeg beaten together. 
 
 Fig Pudding. 
 
 Cut fine a pound of figs with a half pound of 
 suet, and add to a quarter of a pound of bread crumbs 
 a quarter of a pound of flour, and a tablespoonful of 
 brown sugar. Mix well together and add a wineglass- 
 ful of sherry. Boil in a cloth or steam for two hours 
 and serve with hard sauce. 
 
 Mince Pies (Excellent). 
 
 One cup of cooked meat, one and one-half cups 
 of raisins, three cups of apples, all chopped in Ideal 
 Food Cutter. One and one-half cups of currants, one 
 and one-half of brown sugar, half a cup of molasses, 
 one cup of meat liquor, two teaspoonfuls of salt, two 
 of cinnamon, half a teaspoonful of mace, half a. tea- 
 spoonful of cloves, one lemon (grated rind and juice), 
 one cup of citron cut in slices, two cups of best cider 
 and half a cup of suet chopped fine in New Triumph 
 or Ideal Food Cutter. [Mix all together and cook in 
 porcelain kettle until the apples and raisins are soft. 
 If desired add half a cup of the best brandy after the 
 mince meat is cooked.
 
 50 The Ideal Receipt Book 
 
 Plain Plum Pudding. 
 
 One large cup of suet chopped fine in Ideal Food 
 Cutter. One large cup of molasses or syrup, one large 
 cup of milk, one small half teaspoonful each of cloves, 
 cinnamon, allspice and nutmeg. One-half lb. of 
 currants, raisins, and one-quarter of a lb. of citron, 
 the citron and raisins being chopped in Ideal Food 
 Cutter. Three large cups of flour and three small tea- 
 spoonfuls of baking powder, thoroughly sifted together 
 three or four times. Boil about four hours. 
 
 Brown Betty Pudding. 
 
 One cup bread 'crumbs (fine plate), two cups 
 apples cut (coarse plate), one-half cup sugar, one tea- 
 spoon cinnamon, two tablespoonfuls butter. Put a layer 
 of chopped apple in a buttered pudding dish. Strew with 
 sugar, butter, cinnamon; cover with bread crumbs; 
 then repeat the operation until the dish is full; 
 cover with crumbs; cover with a tin plate and 
 steam three-quarters of an hour in good oven; then 
 uncover and brown. Eat warm, with sugar and butter 
 or cream. 
 
 Summer Mince Pie. 
 
 One cup of crackers pulverized in Ideal Food Cut- 
 ter. One cup of boiling water, one of molasses, one of 
 sugar, half a cup of melted butter, and half a cup of 
 vinegar. One teaspoonful of cinnamon, one of allspice, 
 half a teaspoonful of cloves, half of pepper, one nut- 
 meg, and one large cup of raisins. Chop raisins in 
 Ideal Food Cutter; then add crackers, spices, sugar, 
 vinegar, and molasses, and last water.
 
 The Ideal Receipt Book. 51 
 
 Maigre or Mock Mince Pie. 
 
 One cup raisins cut in fine plate, two cups water, 
 two cups sugar, one-half cup butter, one cup pulverized 
 cracker, one nutmeg, one teaspoon cinnamon. Cook 
 
 before filling the crusts. 
 
 Mince for Pies without Meat. 
 
 Seed and chop two lbs. raisins, chop one and one- 
 half lbs. beef suet, chop one lb. apples, using fine plate;- 
 three-quarters lb. candied orange peel and citron 
 mixed; add two lbs. currants, juice and grated rind 
 of two lemons and one orange; two lbs. sugar; spices 
 (nutmeg, cinnamon, cloves, allspice) ; pepper, salt to 
 suit taste, add one quart water. Cook until thick; 
 seal in cans. 
 
 Lemon and Raisin Pie. 
 
 One cup raisins seeded, one lemon sliced thin; re- 
 move seeds; cut these with fi«e plate; put in a sauce 
 pan; add one cup sugar, one cup water. Cook all 
 together until lemon and raisins seem tender; then 
 thicken with one tablespoonful of flour wet smooth 
 in a very little water, ^^'hen cold use between two 
 crusts — best made day before. Always dredge a little 
 flour over the bottom crust before filling, for most 
 any pie. 
 
 Rhubarb Custard Pie. 
 
 Chop one-half pint of rhubarb in Ideal Food Cut- 
 ter and spread over crust laid in pie platter. Make a 
 custard of one pint of scalded milk, two well-beaten 
 eggs, and sugar to taste. Bake slowly until rhubarb is 
 tender and custard browned.
 
 52 The Ideal Receipt Book. 
 
 Pineapple Pie. 
 
 Chop one-half pint of pineapple in Ideal Food Cut- 
 ter. Beat to a cream one cup of powdered sugar and one- 
 half cup of butter, and add the yolks of two eggs well 
 beaten. Last add the whites of eggs beaten to a stifl 
 froth, and mix ver}^ lightly. Turn into pie plate and 
 bake with under crust only. 
 
 Rhubarb Pie. 
 
 Chop one cupful of rhubarb and one cup of raisins 
 in Ideal Food Cutter. One egg, one cup of sugar, 
 butter size of an e,gg, and juice of one lemon. This 
 quantity makes a large pie or is enough for two small 
 ones. 
 
 Rhubarb Pie No. 2. 
 
 One cup of rhubarb and one-half cup of raisins 
 chopped in Ideal Food Cutter, and one large cracker 
 pulverized in Food Cutter. One-half cup of sugar, 
 one-half cup of best molasses, one-half cup of water 
 and one tgg. Spice with a half teaspoonful of cinna- 
 mon, a little cloves, nutmeg, grated lemon rind, salt 
 and one tablespoonful of melted butter. Bake slowly 
 in two crusts. This quantity is enough for two pies. 
 
 Spice Cake. 
 
 Chop two lbs. of raisins and one-half lb. of citron 
 in Ideal Food Cutter. Take one cup of molasses, one 
 of sugar, one of milk, one of butter, four of flour, one 
 teaspoonful of soda, one of cinnamon, one of (^oves, 
 one nutmeg, three eggs; beat the sugar and butter to- 
 gether to a cream, add molasses and milk, tfi'en other 
 ingredients, and enough flour to make the batter firm.
 
 The Ideal Receipt Book. 53 
 
 Cocoanut Pie. 
 
 Chop a good sized cocoanut in Ideal Food Cutter. 
 Add to two cups of scalded milk the beaten yolks of two 
 eggs and four tablespoons of sugar, beaten together. 
 Dissolve two tablespoonfuls of corn-starch in a little 
 cold milk and stir all together, cooking slowly until it 
 thickens. Take from the fire and add the cocoanut 
 and cream. Beat the whites of the eggs to a stifif froth, 
 flavor with vanilla or other flavoring, and turn into 
 pie platter, having first baked bottom crust and brushed 
 lightly with white of egg. Brown in a quick oven. 
 
 Hickory Nut Macaroons. 
 
 One lb. of powdered sugar, one lb. of chopped 
 hickory nuts, the whites of five unbeaten eggs, half a cup 
 of flour, two small teaspoonfuls of baking powder. 
 Drop on buttered paper and dry in the oven. These are 
 delicious. 
 
 Peanut Cakes. 
 
 Have one pint of peanuts put through the fine 
 plate of Food Cutter. Rub to a cream two tablespoon- 
 fuls butter, one cup sugar. Add two large spoonfuls 
 milk, one-quarter of a teaspoonful salt. The peanuts 
 and flour to make a soft dough. Roll out; cut in 
 shapes; bake in rather slow oven — Table Talk. 
 
 Cracker Crumbs. 
 
 Put all the broken crackers and crumbs through the 
 fine plate. Use for breaded veal, broiled oysters, scal- 
 lops, fried chicken, and for covering and mixing with 
 all kinds of scalloped fish, meat, potatoes and tomatoes. 
 
 Bread dried in oven can be prepared in same 
 manner.
 
 54 
 
 The Ideal, Receipt Eook. 
 
 THE SURPRISE MEAT CUTTER 
 
 No. 705. 
 
 This Meat Cutter is intended for small families who 
 use a machine principally for catting meats and pul- 
 verizing crackers. It is simple, cheap, very easily 
 cleaned, and wherever used has proved popular. 
 
 Put together as shown in cut, and screw the screw D tight 
 enough to clamp the parts snugly together. If not tight enough 
 the meat will not be thoroughly cut. If too tight it will turn 
 hard. Cut the meat into strips about the size of your finger. 
 The three parts shown on the right are all that need washing. 
 
 Before putting together for use, the feed screws should be 
 greased at E with fat meat, lard or oil. 
 
 Price of Machine, complete, - - $1.50, 
 
 For Sale by Hardware Dealers every wTnere.
 
 The Ideal Receipt Book. 55 
 
 Fruit Cake. 
 
 Chop one-half lb. of fat salt pork in Ideal Food 
 Cutter, using small plate, and pour on it two cups of 
 hot cofTee made strong, also two cups of molasses, 
 two cups of dark brown sugar and two lbs. of currants. 
 Chop two lbs. of raisins and one-half lb. of citron in 
 Ideal Food Cutter and add these together with one 
 teaspoonful of cloves, one of allspice, one of cinnamon 
 and one of mace. Use just enough flour to stiffen, 
 adding two teaspoonfuls of baking powder, and bake 
 five hours in a slow oven. 
 
 Ladies' Cabbage. 
 
 Boil a cabbage tender, changing the water once. 
 When done quarter it, let it get perfectly cold, cut with 
 coarse plate. Add two beaten eggs, one tablespoonful 
 butter, three tablespoonfuls milk, little pepper and salt. 
 Mix well; pour into a buttered pudding dish and bake 
 covered until very hot; then brown. Turn the cabbage 
 out on a hot dish, pour over it a cup of drawn butter. 
 
 Homemade Candy. 
 
 Peanut Candy. — Shell one quart of peanuts and pul- 
 verize in Food Cutter. Put one lb. of powdered sugar 
 in a shallow pan and allow it to melt slowly on back 
 part of the stove — do not put on the hot part of the 
 stove or add water to start the melting of the sugar. 
 Have ready a hot dish, buttered freely, and when the 
 sugar has dissolved to a liquid consistency sprinkle 
 the powdered nuts on the dish and pour over them the 
 melted sugar. Spread over enough surface to make 
 a thin candy. It is more delicate and attractive than 
 when made thick. — McCalTs Magazine.
 
 56 The Ideal Receipt Book. 
 
 Fig Paste for Layer Cake. 
 
 Chop one lb. figs with fine plate; add one cup 
 sugar, one-half cup water. Boil all together to a paste, 
 or thick enough to spread on cake. 
 
 Walnut Cake. 
 
 Four eggs (the whites), two cups sugar (coffee C), 
 one-half cup butter, one cup milk, three and one- 
 quarter cups flour, one cup walnut meats chopped 
 fine, one '^up seeded raisins (can be left out), four 
 level teasp«^onfuls baking powder sifted with the flour. 
 
 Beefsteak Tea. 
 
 A good piece of lean meat, without an}^ fat. should 
 be used for this. Wipe with a damp cloth and put 
 through a Food or ]\Ieat Cutter. Add enough cold 
 water to cover, and boil gently for fifteen minutes or 
 longer; then salt to taste and strain through a strainer 
 coarse enough to allow most of the brown flakes to 
 pass through, as these contain a large amount of nutri- 
 ment of the tea. This is a good way to prepare a nour- 
 ishing and stimulating drink :n a short time for invalids 
 or convalescents. 
 
 Chili Sauce with Ripe Tomatoes. 
 
 Take twenty-four ripe tomatoes of fair size, one 
 onion, ten green peppers with some of the seeds left 
 in. Chop all with fine plate in Ideal Food Cutter, add- 
 ing when chopped two heaping teaspoonfuls of salt, 
 one tablespoonful of ginger, allsnice, nutmeg and 
 cloves, two-thirds of a cup of brown sugar and one 
 quart of vinegar. Simmer all together for two hours.
 
 The Ideal Receipt Book. 57 
 
 Beef Broth for Invalids. 
 
 One lb. lean beef cut with the Ideal Food Cutter, 
 using coarse plate. Let stand in cold -yater enough to 
 just cover it for fifteen minutes; then set on stove; let 
 come to a scald, set back, simmer one hour. If the 
 water cooks down fill in enough to keep it the original 
 quantity. Strain, 
 
 Cabbage Au Gratin. 
 
 Quarter a small white cabbage, boil tender in pot 
 liquor taken from boiled ham; let get cold; cut with 
 coarse plate. Season with pepper, salt, large spoonful 
 butter, three of milk, and beat smooth with two raw 
 eggs. Put into a buttered dish; strew thickly with pul- 
 '^erized bread crumbs; wet these with some of the 
 pot liquor; cover and bake forty-five minutes, uncover 
 and brown. 
 
 Cold Slaw. 
 
 Fill a dish with cabbage cut with coarse plate; 
 make a dressing of the yolks of four hard-boiled eggs, 
 two tablespoonfuls of mixed mustard, one tablespoon- 
 ful of sugar and one teaspoonful of salt, and a little pepper, 
 one-quarter of a lb. of butter, one teacup of cream. Mix 
 these ingredients thoroughly, and boil a few minutes, 
 having previously added half a teacupful of vinegar; 
 after boiling pour over the cabbage while hot. Serve 
 cold.
 
 58 The Ideal Receipt Book. 
 
 Hot Slaw. 
 
 Cut a cabbage as for cold slaw, put into a stew 
 pan and set it on top of the stove for half an hour -or 
 till hot all through; do not let it boil. Then make 
 a dressing the same as for cold slaw, and while hot 
 pour over the hot cabbage; stir until well mixed. Serve 
 hot. 
 
 Chili Sauce. 
 
 Twelve large green tomatoes, six large green pep- 
 pers, three onions, two tablespoonfuls salt, two table- 
 spoonfuls sugar, one and one-half pints vinegar. Cook 
 the tomatoes tender; then chop them and the peppers 
 and onions through the coarse plate; scald all together; 
 add salt and sugar; boil one-half hour, then add vine- 
 gar; bring to a boil; put in cans. Ripe tomatoes can 
 be used to make red Chili sauce. 
 
 Nut Filling for Cake. 
 
 Add one tablespoonful of cold water to the white 
 of one egg; thicken with fine sugar; add one-half cup 
 of nut meats which have been cut with fine plate 
 Spread between layer cakes. 
 
 Salmagundi. 
 
 One cup of chopped white meat of chicken, one- 
 quarter cup chopped ham, two large Dutch herrings 
 chopped, two hard-boiled eggs chopped, one anchovy 
 minced fine, one onion sliced very thin. Mix well all 
 together; toss up with a French dressing. Serve on 
 buttered toast. — Table Talk.
 
 The Ideal Receipt Book. 59 
 
 Chopped Pickle. 
 
 One peck green tomatoes, twelve onions, one cab- 
 bage (small), twelve green peppers, one pint horse rad- 
 ish (fine plate), one cup sugar: one tablespoon each of 
 cloves, cinnamon, ginger. Chop all but the horse 
 radish with coarse plate. 
 
 Queen Sauce. 
 
 Chop in Ideal Food Cutter, using fine plate, one 
 peck of green tomatoes, three red peppers, three green 
 peppers, six onions, and add two cups of salt. ]^.Iix 
 well together and let it stand over night. In the morn- 
 ing drain thorouehly through a colander and add one 
 tablespoonful of ground cloves, one of allspice, two 
 of cinnamon, one-half cup of horseradish and one cup 
 of sugar. Cover the whole with vinegar and boil until 
 tender. 
 
 Chow Chow. 
 
 Chop one peck of green tomatoes and one-half 
 peck of ripe tomatoes, six onions, three small heads 
 of cabbage, one dozen green peppers (no seeds), three 
 red peppers (no seeds) in Ideal Food Cutter. Sprinkle 
 with salt and put in coarse bag and drain over night. 
 In the morning put in a porcelain kettle with two lbs. 
 of brown sugar, half a cup of horseradish prepared in 
 Food Cutter, one tablespoonful each of black pepper, 
 mustard, whole white mustard seed, mace and celery 
 seed. Cover with vinegar and boil till clear. Seal in
 
 60 The Ideal Receipt Book. 
 
 Baked Tomatoes with Mushrooms. 
 
 Peel and slice thin six tomatoes, fully ripe. Cut 
 fine with a silver knife a dozen mushrooms. Chop very 
 fine in Ideal Food Cutter one-half cup of cooked chick- 
 en, and have a quantity of bread crumbs pulverized in 
 Food Cutter. Mix one tablespoonful of chopped pars- 
 ley, one of melted butter, salt and pepper to taste, with 
 tomatoes, mushrooms and chicken, and spread in lay- 
 ers in dish, alternating with bread crumbs. Baste 
 with melted butter and cook thirty minutes. Baste 
 four times with the butter during the thirty minutes. 
 
 Baked Tomatoes. 
 
 Slice as many tomatoes as needed. Bread crumbs 
 pulverized in Ideal Food Cutter as needed. Put in a 
 layer of bread crumbs in buttered dish and season with 
 salt and pepper, placing cubes of butter here and there 
 over the entire surface. Add a layer of tomatoes well 
 seasoned. Then a layer of bread crumbs seasoned in 
 the same way until dish is filled. Cover with an in- 
 verted plate and place in oven, and when thoroughly 
 baked remove plate and brown nicely, the last layer 
 being of bread crumbs, salted, buttered, etc. 
 
 Prune Whip. 
 
 Sweeten to taste and stew three-quarters of a lb. of 
 prunes. When perfectly cold remove stones and run the 
 prunes through coarse plate of Ideal Food Cutter. Add 
 the whites of four eggs beaten stifif. Stir this together 
 until light; put in dish and bake twenty minutes. When 
 cold serve in larger dish Vv'ith whipped cream, or soft 
 custard made from yolks of eggs.
 
 The Ideal Receipt Book. 61 
 
 PRICES OF MACHINES AND PARTS. 
 
 IDEAL FOOD CUTTER, No. 25.^ 
 
 PAGE S. 
 
 Machine complete with clamp and two plates, cuts 
 
 2 lbs. per minute $2.00 
 
 1 & 2, Shells both §0.50 ' 6, Cylinder Clamp Screw $0.10 
 
 3, Crank with screw 25 i 7, Bottom Clamp Screw. . .15 
 
 4, Feed Screw 30 I ", Knife 25 
 
 5, 6, 7, Stand and Clamp) . I 9, 10, Plates each .30 
 
 complete with screws f '^^ ! n, Thumb Nut 10 
 
 NEW TRIUMPH MEAT CUTTER. 
 
 PAGE 32. CUTS PER MINUTE. 
 
 No. 605 Family Size 2 lbs. $2.00 
 
 No. 612 Butchers' Size, with feet 3 lbs. 2.50 
 
 No. 610 Butchers' Size, with clamp 3 lbs. 3.00 
 
 No. 622 Butchers' Size, with feet, large 4 lbs. 4.00 
 
 No. 632 Butchers' Size, with feet, extra' large. . . 414 lbs. 6.00 
 
 EXTRA PARTS WITH PRICES. 
 
 No. 
 
 Shells A&B both. 
 
 Feed Screw C complete . . each, 
 
 Screw F, which goes through feed screw '• 
 
 Stand and Clamp, with screws complete 
 
 Back Clamp Screw for Cylinders each. 
 
 Bottom Clamp Screws, for Stand '• 
 
 Crank and Thumb Screw G both, 
 
 Thumb Screw for Crank G each, 
 
 Knives D " 
 
 Plates E, either i, 2, 3 or 4 " 
 
 Plate No. o " 
 
 Stuffing Attachments " 
 
 . 605 
 
 610 
 
 612 
 
 622 
 
 $o-45 
 
 §0.55 
 
 $0.65 
 
 $O.QO 
 
 ■30 
 
 .40 
 
 .40 
 
 .60 
 
 .10 
 
 .12 
 
 .12 
 
 •M 
 
 •50 
 
 •75 
 
 .60 
 
 L.OO 
 
 .10 
 
 .10 
 
 .10 
 
 .10 
 
 •15 
 
 •15 
 
 
 
 •25 
 
 •30 
 
 •30 
 
 •50 
 
 .06 
 
 .06 
 
 .06 
 
 .08 
 
 •25 
 
 •30 
 
 •30 
 
 .50 
 
 •30 
 
 •50 
 
 .50 
 
 ■75 
 
 .90 
 
 1.50 
 
 1.50 
 
 2.25 
 
 For Sale by Hardware Dealers everywhere. 
 
 If your dealer does not have these parts in stock he will order 
 for you, or we will send by mail upon receipt of amount named.
 
 I M DKX 
 
 Apple Fritters.. .♦* 34 
 
 Apple Pudding 45, 47 
 
 Baked Biscuit and Cheese 42 
 
 Baked Fish 17 
 
 Baked Tomatoes 60 
 
 Baked Tomatoes with Mushrooms 60 
 
 Balls, Codfish 11 
 
 Balls, Meat for Soup 12 
 
 Bavarian Salad 34 
 
 Beans, French String 24 
 
 Bechamel Sauce 21 
 
 Beef Broth 57 
 
 Beef, Browned, Mince of '. 27 
 
 Beef Cakes 18 
 
 Beef, Chopped roast 15 
 
 Beef Fritters 30 
 
 Beef Hash 28 
 
 Beef Miroton 18 
 
 Beef Soup 11 
 
 Beefsteak Tea 56 
 
 Beet Root Salad 36 
 
 Betty, Brown 50 
 
 Bisque of Lobster 10 
 
 Boston Pudding 46 
 
 Bread Crumbs 53 
 
 Bread Crumb Omelet 36 
 
 Bread Pudding 46, 48 
 
 Breakfast Dish 21 
 
 Broth, Beef 57 
 
 Brown Hashed Potatoes 25 
 
 Browned Mince of Beef 21 
 
 Cabbage au Gratin 57 
 
 Cabbage, Ladies' 55 
 
 Cabbage Salad 37 
 
 Cabbage, Creamed 38 
 
 Cakes, Beef 18 
 
 Cakes, Fruit 55 
 
 Cakes, Peanut 53 
 
 Cakes, Spice 52 
 
 Cake, Walnut 56 
 
 Canapes, Ham 20 
 
 Candy, Homemade 55 
 
 Candy, Peanut 55 
 
 Casserole, Rice and Veal 22 
 
 Casserole, Turkey 19 
 
 Celery Salad 37 
 
 Celery Sandwich 38 
 
 Cheese Fondu 42 
 
 Cheese Sandwich 41 
 
 Cheese Toast 42 
 
 Cheese with Macaroni 42 
 
 Chicken and Ham 31 
 
 Chicken Cream Soup 11 
 
 Chicken Croquettes 29 
 
 Chicken Cutlets 36 
 
 Chicken Dumplings 30 
 
 Chicken Hash 20 
 
 Chicken Pat^s 25 
 
 Chicken, Pressed 38 
 
 Chicken Supreme 27 
 
 Chili Sauce AVith Ripe Tomatoes, 56 
 
 Chili Sauce 56, 58 
 
 Clam Fritters 10 
 
 Clam Soup 10 
 
 Chopped Beef Soup 11 
 
 Chopped Roast Beef 15 
 
 Chopped Pickle 59 
 
 Chow Chow 59 
 
 Cold Slaw 57 
 
 Cocoanut Pudding 46, 47 
 
 Codfish Balls 11 
 
 Cold Ham, how to use 28 
 
 Corned Beef Hash 28 
 
 Corn Fritters 13 
 
 Crabs, Deviled 13 
 
 Cracker Crumbs 53 
 
 Cracker Pudding 43 
 
 Croquettes, Chicken 29 
 
 Croquettes, Cracker 22 
 
 Croquettes, Ham 26 
 
 Croquettes, Lamb 30 
 
 Croquettes, Sauce for 29 
 
 Croquettes, Sweetbread 26 
 
 Croquettes, Triumph Creamed. . . 28 
 
 Croquettes, Veal 29 
 
 Crumbs, Bread 53 
 
 Crumbs, Cracker 53 
 
 Crumbs, Custard 46 
 
 Crumb Steak 19 
 
 Cutlets, Lobster 35
 
 Index. 
 
 63 
 
 Delicious Breakfast Dish 21 
 
 Deviled Crabs 13 
 
 Deviled Lobster 18 
 
 Dumplings, Chicken 30 
 
 Egg and Curry Sandwiches 41 
 
 Egg Gems 31 
 
 Eggs, Scalloped 34 
 
 Engnsh Plum Pudding 48 
 
 Fig Paste for Laver Cake 56 
 
 Fig Pudding 49 
 
 Fish, Baked 17 
 
 P'ood Cutter, Ideal. . T, 8 
 
 Force Meat Balls 12 
 
 Force Meat for Roast Poultry. . . 16 
 
 French String Beans 24 
 
 Fritters, Apple 34 
 
 Fritters, Beef 30 
 
 Fritters, Clam 10 
 
 Fritters, Cracker 31 
 
 Fritters, Corn 13 
 
 Fritters, Corn, without fl iir 16 
 
 Fritters, Liver 14 
 
 Fruit Cake 55 
 
 Gems, Egg 31 
 
 Giblet Soup 12 
 
 Ham and Esars 15 
 
 Ham Canapes 20 
 
 Ham, Chicken and 31 
 
 Ham Croquettes 26 
 
 Ham, how to use cold bits 28 
 
 Ham, Potted 43 
 
 Ham Omelets 27 
 
 Ham Sandwiches 40, 41 
 
 Hamburg Steak with cream gravy 15 
 
 Hash, Chicken 20 
 
 Hash, Corned Beef 28 
 
 Hashed Potatoes, Bi-ownt-d 25 
 
 Hot Slaw 58 
 
 Homemade Candy 55 
 
 Important Suggestions 14 
 
 Ladies' Cabbage 55 
 
 Lamb Croquettes 30 
 
 Lemon Veal 24 
 
 Lettuce and Veal Salad .35 
 
 Liver Fritters 14 
 
 Loaf, Meat 39 
 
 Loaf, Veal 39 
 
 Lobster Bisque 10 
 
 Lobster Cutlets 35 
 
 Lobster Mayonnaise 36 
 
 Lobster, Deviled IS 
 
 Macaroni 43 
 
 Macaroni with Cheese 42 
 
 Maigre 51 
 
 Mayonnaise of Lobster 36 
 
 Meat Balls, Force 12 
 
 Meat Chopper, New Triumph.. .7, 32 
 
 Meat Chopper, Surprise 7, 54 
 
 Meat Loaf 3» 
 
 Mince Meat for Pies 45 
 
 Mince of Beef, Browned 27 
 
 Mince Pie, Mock 51 
 
 Minced Pudding 45 
 
 Minced Veal 23 
 
 Mince Avithout meat 51 
 
 Minced Meat and Egg on Toast.. 19 
 
 Mince Pie 49 
 
 Mince Pie, Summer 50 
 
 Miroton of Beef 18 
 
 Nut Filling for Cake 58 
 
 Xut Macaroons, Hickory 53 
 
 Nut Sandwiches 40 
 
 Olive Sand^viches 39, 40 
 
 Omelet, Bread Crumb 36 
 
 Omelet, Ham 27 
 
 Oyster Dressing for Turkey 24 
 
 Oysters, Scalloped 23 
 
 Paste, Fig 56 
 
 Patd, Chicken 25 
 
 Pat^, Veal 26 
 
 Peanut Cakes 53 
 
 Peanut Candy 55 
 
 Peppers, Stuffed 39 
 
 Pickle, Chopped 59 
 
 Pie Crust 44 
 
 Pie, Cocoanut 5.3 
 
 Pie, Lemon and Raisin 51 
 
 Pie, Mince, Mock 51 
 
 Pie, Pineapple 52 
 
 Pie, Rhubarb 52 
 
 Pie, Rhubarb Custard 51 
 
 Pie, Summer Mince 5^) 
 
 Plum Pudding 5> 
 
 Potatoes, Hashed, Brown 25
 
 UCSB LIHKftKY 
 
 64 
 
 I^;dex. 
 
 Potato Cakes 16 
 
 Pressed Chicken 38 
 
 Pressed Veal 12 
 
 Prune Whip 60 
 
 Pudding, Apple 45, -17 
 
 Pudding, Boiled Bread 46 
 
 Pudding, Boston 46 
 
 Pudding, Bread 48 
 
 Pudding, Brown Betty 50 
 
 Pudding, Cocoanut 46, 47 
 
 Pudding, Cracker 43 
 
 Pudding, Cream Tapioca with 
 
 Cocoanut 48 
 
 Pudding, English Plum 48 
 
 Pudding, Fig 49 
 
 Pudding, Minced 45 
 
 Pudding, Plain Plum 50 
 
 Pudding, Queen 47 
 
 Pudding, Suet 49 
 
 Puree, Vegetable- t 25 
 
 Queen Sauce., 59 
 
 Rice & Veal Casserole 22 
 
 Roast Beef, Chopped 15 
 
 Rissoles of Sweetbread 31 
 
 Salad, Bavarian 34 
 
 Salad, Beet Root 36 
 
 Salad, Cabbage 37 
 
 Salad, Celery 37 
 
 Salad, Lettuce and Veal 35 
 
 Salad, Turkey 37 
 
 Salad, Veal 35 
 
 Salmagundi 58 
 
 Sandwiches, Celery 38 
 
 Sandwiches, Egg and Curry 41 
 
 Sandwiches, Cheese 41 
 
 Sandwiches, Haili. .' .40, 41 
 
 Sand%\iches, Xut 40 
 
 Sandwiches, Olive 39, 40 
 
 Sandwiches, Sardine 41 
 
 Sandwiches. Tongue 41 
 
 Sand^^-iches, Veal 40 
 
 Sardine Sandwiches 41 
 
 Sauce, Bechamel 21 
 
 Sauce, Chili 56, 58 
 
 Sauce for Croquettes 29 
 
 Sauce, Queen 59 
 
 Sausage, Breakfast 17 
 
 Sausage, Home 17 
 
 Sausage, Yankee 16 
 
 Scalloped Oysters 23 
 
 Scalloped Turkey 23 
 
 Scalloped Veal 22 
 
 Slaw, Cold 57 
 
 Slaw, Hot 58 
 
 Soup, Bisque of Lobster 10 
 
 Soup, Chicken Cream 11 
 
 Soup, Chopped Beef 11 
 
 Soup, Clam 10 
 
 Soup, Giblet 12 
 
 Soup, Veal 12 
 
 Steak, Crumb 19 
 
 Steak, Hamburg wltfe cream 
 
 gravy 15 
 
 String Beans, French 24 
 
 Stuffed Veal 20 
 
 Stuffing for Peppers 39 
 
 Suet Pudding 49 
 
 Suggestions, Important 14 
 
 Supreme of Chicken 27 
 
 Sweetbread Croquettes 26 
 
 Sweetbread Rissoles 21 
 
 Tapioca Pudding with Cocoanut 
 
 Cream 48 
 
 Tea, Beefsteak 56 
 
 Tongue Sandwiches 41 
 
 Turkey Casserole 19 
 
 Turkey, Potted 44 
 
 Turkev Salad 37 
 
 Turkey Scallop 23 
 
 Veal and Lettuce Salad 35 
 
 Veal Casserole 22 
 
 Veal Croquettes 29 
 
 Veal Cutlets, Ideal .^........14 
 
 Veal, Lemon ....'. 24 
 
 Veal Loaf 39 
 
 Veal, Minced 23 
 
 Veal Pat^ 26 
 
 Veal, Pressed 12 
 
 Veal Salad 35 
 
 Veal Sandwiches 40 
 
 Veal Scallop 22 
 
 Veal Soup , . . 12 
 
 Veal, Stuffed Breast .". 20 
 
 Vegetable Puree 25 
 
 Walnut Cake 56 
 
 Welsh* Rarebit 44
 
 B 000 007 376 7 
 
 ^
 
 :<;o^PLiA,ENTs 01