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A  NEW  BOOK  OF  COOKERY

Planked Rump Steak. Frontispiece. See Page 108.

THE UNIVERSITY PRESS, CAMBRIDGE, U. S. A.

WITH the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston Cooking-School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added, first in the form of an appendix and addenda, later incorporated in logical order throughout the volume. But the results of the labors and experiments of the last seven years have, I believe, justified the publication of an entirely new work. It will be understood that this new work is in no sense a substitute for my earlier one, but rather a sequel. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elaborate, covering the whole range of cookery.

My earnest hope is that the book will fulfil a real and vital need. I cannot send it forth without an expression of sincere appreciation for the kindly aid of enthusiastic pupils and devoted teachers.

F. M. F.

Boston, September, 1912.

A New Book of Cookery

THERE is nothing which has done so much to place cookery on an improved basis as the almost universal introduction of accurate methods in measuring. A generation or two ago each household had its favorite cups and spoons of varying sizes which helped as guides in measuring. It was in these days that one often heard the statement, “Cooks are born, not made.” Good judgment coupled with experience taught some to measure by sight, which was a step towards good results, but the vast majority needed definite guides. Thus arose the necessity of uniform measuring cups and spoons which are an essential in every kitchen.

Measuring cups (holding one-half pint), divided into quarters or thirds, are made of tin, graniteware, or glass and may be bought of any dealer in kitchen furnishings or at large department stores. Measuring spoons come in two sizes, the smaller of which is called a teaspoon, the larger a tablespoon. Mixing spoons, which are somewhat larger than tablespoons, should not be confounded with them. A case knife, which is used for levelling as well as dividing ingredients, is also necessary to make measuring as accurate as is possible.

All ingredients are measured level.

A cupful is measured level.

A tablespoonful is measured level.

A teaspoonful is measured level.

TO MEASURE DRY INGREDIENTS

I. By cupfuls.

Put in the ingredient to be measured by spoonfuls or from a scoop, round slightly and level with a case knife for a cupful. For fractions of cupfuls fill in like manner to correct division line indicated in cup. Never shake the cup while filling.

II. By teaspoonfuls or tablespoonfuls.

Dip spoon in ingredient, fill, lift, and level with a case knife having the sharp edge of knife towards tip of spoon. Divide with a case knife lengthwise of spoon for a half spoonful. Divide halves crosswise for quarters, and quarters crosswise for eighths. Less than one-eighth teaspoonful is called a few grains.

TO MEASURE BUTTER, LARD, AND OTHER SOLID FATS

I. By cupfuls.

Pack solidly into cup and level with a case knife for a cupful. For fractions of cupfuls pack in like manner to correct division line indicated in cup.

II. By teaspoonfuls or tablespoonfuls.

Pack solidly into spoon and level with a case knife. Divide with a case knife lengthwise of spoon for a half spoonful. Divide halves crosswise for quarters, and quarters crosswise for eighths.

TO MEASURE LIQUIDS

I. By cupfuls.

Pour liquid to be measured into cup and fill to very top for cupfuls. A cupful of liquid is all that the cup will hold and cannot be easily moved from one place to another without overflowing. For fractions of cupfuls fill in like manner to correct division line indicated in cup.

II. By teaspoonfuls or tablespoonfuls.

Dip spoon in liquid, fill and lift, taking up all the spoon will hold. When dry ingredients, liquids, and fats are all called for in the same recipe, measure in the order given, thereby using but one cup.

HOW TO COMBINE INGREDIENTS

Next to measuring comes care in combining,—a fact not always recognized by the inexperienced. Three ways are considered,—stirring, beating, and cutting and folding.

To stir, mix by using circular motion, widening the circles until all is blended. Stirring is the motion ordinarily employed in all cookery, alone or in combination with beating.

To beat, turn ingredient or ingredients over and over, continually bringing the under part to the surface, thus allowing the utensil used for beating to be constantly brought in contact with bottom of the dish and throughout the mixture.

To cut and fold, introduce one ingredient into another ingredient or mixture by two motions: with a spoon, a repeated vertical downward motion, known as cutting, and a turning over and over of mixture, allowing bowl of spoon each time to come in contact with bottom of dish, is called folding. These repeated motions are alternated until thorough blending is accomplished.

By stirring, ingredients are mixed; by beating, a large amount of air is inclosed; by cutting and folding, air already introduced is prevented from escaping.

Necessary Utensils for Correct Measurements

Five o’Clock Tea Tray.

Accompaniments to the Five o’Clock Cup of Tea.

Hawaiian Five o’Clock Tea

ALLOW to each cup of five o’clock tea three cubes prepared pineapple cubes and sugar to taste. For pineapple cubes, put one half cup syrup drained from canned pineapple in small saucepan, add two tablespoons sugar and one-half cup canned sliced pineapple, cut in half-inch cubes. Bring to the boiling point, and let simmer until syrup has been almost absorbed by fruit.

Lemon Cut Sugar

Rub entire surface of blocks of domino sugar over the rind of a lemon which has been washed and wiped until dry. Store in a glass jar, and use to sweeten and flavor five o’clock tea.

Orange Cut Sugar

Rub entire surface of blocks of domino sugar over the rind of an orange which has been washed and wiped until dry. Store in a glass jar, and use to sweeten and flavor five o’clock tea.

Syracuse Five o’Clock Tea

Sweeten five o’clock tea with white or red rock candy.

Jamaica Five o’Clock Tea

Allow to each cup of five o’clock tea from one-half to one teaspoon rum.

Luncheon Coffee

Strain coffee remaining from breakfast, sweeten to taste and chill. Dilute with cream and pour into a glass pitcher. Serve in tall glasses, allowing two tablespoons vanilla ice cream to each glass.

Chocolate Syrup

Melt chocolate in saucepan placed in a larger saucepan of boiling water, add sugar and salt and stir until well mixed; then pour on gradually, while stirring constantly, boiling water. Stir until smooth, bring to the boiling point and let boil five minutes. Cool, turn into a jar and keep in ice box or cold place.

Chocolate Egg and Milk Shake

Put ingredients in glass and shake thoroughly (using one of the shakers that may be bought at any kitchen-furnishing store), and strain into another glass for serving. A few gratings nutmeg or a few grains cinnamon may be sprinkled on top. The ice may be omitted if the ingredients have been thoroughly chilled in the ice box.

Chocolate Ice Cream Soda

Put syrup in tall glass, add vanilla ice cream, and fill glass with soda water drawn from siphon. Stir thoroughly and serve.

Siphons of soda may be bought of any druggist or first-class city grocer.

Hot Marshmallow Chocolate

Put milk and chocolate in double boiler, and when scalding point is reached add salt and sugar to taste. Beat two minutes, using a Dover egg beater. Put two marshmallows in each chocolate cup and fill cups two-thirds full of hot chocolate. Use the inexpensive kind of marshmallows, as they melt more quickly.

Cocoa Egg Nog

Beat egg white until stiff and add gradually, while beating constantly, sugar, cocoa, and salt. Add to one-half the mixture, while beating constantly, cold milk. Turn into a glass and pile remaining egg mixture on top.

Iced Fruit Juice

Arrange fresh mint leaves, lengthwise, at equal distances in frappé glasses, allowing four to each glass. Put in finely crushed ice to three-fourths depth of glasses, and pour over to fill glass fresh fruit juice, sweetened to taste, using grape juice, fresh raspberry juice, fresh strawberry juice or fresh pineapple juice. Arrange glasses on small plates covered with doilies, and accompany each with a teaspoon.

Serve as a first course at a ladies’ luncheon. Mint leaves may be omitted.

Card Punch

Mix one pint bottle grape juice and two pint bottles ginger ale. Have glasses half full of finely crushed ice and fill with mixture.

Luncheon Punch

Pack bottled ingredients in salt and ice and let stand until thoroughly chilled. Just before serving mix and pour into a chilled pitcher.

Moette Punch

Mix fruit juices, add Apollinaris and sweeten to taste. Pour into punch bowl and add one quart raspberry ice moulded in five round moulds.

German Punch

Mix first four ingredients and sweeten to taste. Pour into a punch bowl over a large cake of ice.

Oriental Punch

Make a syrup by boiling sugar and water six minutes. Add cloves, cinnamon, and ginger; cover and let stand until cold. Add fruit juices, strain, color green, and add peppermint. Let stand one hour and pour into punch bowl over a cake of ice. Garnish with fresh mint leaves.

Fruit Punch with Whipped Cream

Mix fruits and add sugar, which has been rubbed over lemon and orange to remove zest; then add mint, salt, and nutmeg. Cover, and let stand in ice box one hour to ripen. Pour over crushed ice, add soda water, and serve in tall glasses with whipped cream on top. Garnish with mint leaves.

Pineapple Julep

Cut pineapple in small pieces and add lemon juice, orange juice, sugar, and water. Bring to the boiling point and let boil seven minutes. Add remaining ingredients, cool, and strain into a punch bowl over a large cake of ice.

Siberian Punch

Pour fruit juices over sugar, cover and let stand until sugar has dissolved. Add rum, brandy, and salt, and color pink. Pour over ice in punch bowl, and just before serving add Apollinaris. Garnish with four thin slices of lemon (from which seeds have been removed), five thin slices of banana cut crosswise, and eight strawberries cut in halves lengthwise.

Alumni Punch

Make a syrup by boiling sugar, grated rind, and water fifteen minutes. Strain, cool, and add lemon juice, pineapple juice, Sauterne, and crême de menthe. Color green and pour over a large piece of ice in punch howl. Add more sugar if necessary, and just before serving, Apollinaris water, and grapes, skinned, seeded, and cut in halves.

Ginger Ale Cup

Mix first six ingredients and pour into pitcher one-third full of chopped ice. Garnish with thin slice of lemon from which seeds have been removed, cut in halves; orange slices from which seeds have been removed, and a few large sprigs fresh mint leaves, sprinkled with powdered sugar.

Claret Cup

Mix first five ingredients, shake thoroughly, and strain into a pitcher containing chopped ice. Add strawberries, cut in halves, slices of orange (from which seeds have been removed), cucumber rind, and claret. Garnish with sprigs of mint, the leaves of which have been sprinkled with powdered sugar.

Sauterne Cup

Make same as Claret Cup, using Sauterne in place of claret.

Champagne Cup

Make same as Claret Cup, using “Great Western” Champagne in place of claret.

Champagne Punch

Put sherbet in punch and pour over Champagne. When sherbet is nearly melted serve in sauterne glasses.

A luncheon beverage.

Luncheon Coffee.—Page 6.

Marshmallow Chocolate.—Page 7.

Iced Fruit Juice.—Page 8.

Moette Punch.—Page 9.

Fruit Punch with Whipped Cream.—Page 10.

Ginger Ale Cup.—Page 11.

Claret Cup.—Page 12.

Family White Loaf

[Made of Condensed Milk]

PUT lard, butter, and salt in bread mixer or bowl without a lip; pour on boiling water and condensed milk, and, when lukewarm, add yeast cake, broken in pieces and dissolved in lukewarm water, and five cups flour. Stir until thoroughly mixed, add remaining flour, toss on a slightly floured board and knead until mixture is smooth. Return to bowl and cover with a clean cloth and board or tin cover. Let rise at a temperature of 65° F. until mixture has doubled its bulk, the time required being about three hours. Cut down, toss on a slightly floured board, shape into two double loaves and put in buttered pans. Cover, again let rise, and bake in a hot oven fifty-five minutes.

Currant Loaf

Use same recipe as for Family White Loaf. When shaping into loaves, knead in one-third cup cleaned dried currants.

Graham Raised Loaf

Scald milk and add molasses and salt. When lukewarm, add yeast cake dissolved in water, Graham flour and Graham bran, and white flour to knead. Cover, let rise, shape into loaves, again let rise, and bake in a hot oven.

German Caraway Bread

Add sugar, butter, and salt to scalded milk. When mixture is lukewarm add yeast cake dissolved in lukewarm water, caraway seeds, and rye flour. Turn on a board and knead, while incorporating entire wheat flour. Return to bowl, cover and let rise until mixture has doubled its bulk. Shape into loaves, put in buttered bread pans, again cover, let rise, and bake in a hot oven.

Reception Rolls

Put sugar, salt, and shortening (using one-half butter and one-half lard) in a bowl, pour over milk, and when mixture is lukewarm, add yeast cake, dissolved in lukewarm water, white of egg beaten until stiff, and flour. Toss on a slightly floured board and knead. Return to bowl, cover and let rise until mixture has doubled its bulk. Again toss on a slightly floured board, shape, place in buttered pan, cover, again let rise, and bake in a hot oven twenty minutes.

Rasped Rolls

Add butter, sugar, and salt to milk, and when lukewarm add yeast cake dissolved in water, and three cups flour. Beat five minutes, cover and let rise until mixture has doubled its bulk. Cut down, add remaining flour and beat five minutes. Cover and again let rise. Toss on a slightly floured board and knead thoroughly. Shape in biscuits, then roll from centres, using the hands, forming rolls four inches long and pointed at ends, arrange on a buttered sheet, cover, let rise, and bake in a hot oven. Cool slightly, remove outside crust with grater, return to oven and bake five minutes.

Crossett Rolls

Scald one cup milk, turn into mixing bowl (without a lip), and add one tablespoon, each, lard and butter, and three-fourths teaspoon salt. When lukewarm, add one yeast cake, dissolved in one-fourth cup lukewarm water, and enough flour to knead. Toss on a slightly floured cloth, knead, return to bowl, cover and let rise until mixture has doubled its bulk. Put in ice box and let stand until chilled. Toss on a floured cloth, pat and roll into a long rectangle one-fourth inch in thickness. Dot over with four tablespoons butter and fold from ends towards centre, making three layers. Turn half-way around, pat, roll out as before and dot over with butter; repeat twice. Put in ice box and let chill for two hours. Toss on a floured cloth, pat and roll as thin as possible. Cut in four-inch squares and squares in halves on the diagonal, using a sharp knife. Roll, beginning on the diagonal (as shown in illustration), and shape in crescent fashion. Place on buttered sheet, again chill in ice box twenty minutes and bake in a hot oven.

Butterfly Rolls

Put butter and sugar in bowl, pour on boiling water and when lukewarm, add yeast cake, broken in pieces. Add eggs, unbeaten, salt, and lemon extract; then add flour gradually, while beating constantly, using the hand. Cover and let rise. When mixture has doubled its bulk, knead and again let rise. Toss on a floured cloth, pat with rolling pin to one-fourth inch in thickness and roll in rectangular shape. Brush over with melted butter, sprinkle with sugar and cinnamon and roll like a jelly roll. Cut crosswise in one-inch pieces; then each piece nearly in halves, crosswise, and turn over in such a way as to leave a surface of layers on top. Shape, using fingers, to represent a butterfly. Insert two currants in each, place on a buttered sheet, cover, and again let rise. Brush over with milk or yolk of egg diluted with water, and bake in a hot oven. The sprinkling of sugar and cinnamon may be omitted.

Cream Bread Fingers

Scald cream, and add sugar and salt; when lukewarm, add yeast cake dissolved in lukewarm water and flour. Toss on a slightly floured board and knead. Return to bowl, cover, let rise, toss on a slightly floured board, and pat and roll to one-fourth inch in thickness. Shape with a lady finger cutter, first dipped in flour, arrange on a buttered tin sheet, cover, again let rise, and bake in a moderate oven. Brush over with two tablespoons milk, mixed with one tablespoon sugar, and return to oven to glaze.

Moravian Bread

Dissolve yeast cake in lukewarm water and add potatoes, scalded milk, which has become lukewarm, and two and one-half cups flour. Cover and let rise until light; then add egg, well beaten, shortening, using equal parts of lard and butter, salt, and remaining flour. Turn into a buttered dripping pan and spread evenly. Cover and again let rise until light. Brush over with melted butter and at two-inch intervals make parallel rows of three-fourths inch depressions, using the forefinger. In depressions thus made put a bit of butter and fill with brown sugar. Sprinkle with two tablespoons brown sugar mixed with one teaspoon cinnamon and bake in a moderate oven thirty-five minutes.

Cincinnati Coffee Bread

Put one-third cup sugar, one-third cup butter, and one-half teaspoon salt in bowl, and pour over one cup scalded milk. When lukewarm, add one yeast cake, dissolved in one-fourth cup lukewarm water, two eggs, slightly beaten, and enough flour to make a stiff batter. Cover and let rise until mixture has doubled its bulk. Cut down, beat thoroughly and spread evenly in two buttered, round layer cake tins. Sprinkle with Nut Mixture, let rise and bake in a hot oven forty minutes.

Nut Mixture—Mix two tablespoons sugar and three-fourths teaspoon cinnamon and add three-fourths cup soft, stale bread crumbs, two tablespoons melted butter, and three tablespoons chopped, blanched Jordan almonds.

Fried Bread

Toss a piece of raised bread dough on a floured cloth and pat and roll to one-eighth inch in thickness. Cut in strips two and one-half inches wide and cut strips in squares or diamond-shaped pieces. Cover and let stand from ten to fifteen minutes. Fry in deep fat until well puffed and delicately browned; drain on brown paper and serve with maple syrup.

Holland Brioche Cakes

Add sugar to milk, and when mixture is lukewarm, add yeast cake broken in pieces, and when yeast cake is dissolved, add flour, cover and let rise until full of bubbles. Add eggs, well beaten, and remaining ingredients. Cover and again let rise. Toss on a slightly floured board, pat and roll in long rectangular piece one-fourth inch thick; spread with softened butter and fold from sides towards centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners’ sugar, moistened with boiling water to spread and flavored with vanilla.

Tea Cakes

Add butter, sugar, and salt to scalded milk. When mixture is lukewarm, add yeast cake dissolved in two tablespoons milk, egg slightly beaten, and flour. Cover and let rise until mixture has doubled its bulk. Cut down and fill buttered muffin tins two-thirds full. Cover, again let rise, and bake in a moderate oven.

Flume Flannel Cakes

Scald milk and add sugar, butter, and salt; when lukewarm, add yeast cake and when yeast cake is dissolved flour. Mix thoroughly and add egg whites beaten until stiff. Cover and let rise over night, in the morning cut down, turn into buttered iron gem pans, having pans one-half full of mixture. Let rise, and bake in a hot oven twenty minutes.

Sally Lunn Tea Cakes

Put butter and sugar in bowl, pour over scalded milk, and when lukewarm, add yeast cake dissolved in lukewarm water, eggs well beaten, and enough flour to make a stiff batter. Cover and let rise until very light. Fill buttered muffin tins (set in buttered dripping pan) one-half full of mixture; cover, again let rise, and bake in a hot oven.

Russell Buns

Break yeast cake in pieces, dissolve in water and add milk after it has become lukewarm. Add flour, cover and let rise until mixture is light. Add remaining ingredients, except currants, cover and again let rise until mixture has double its bulk. Turn on a floured cloth and knead in the currants. Shape in the form of biscuits, place in buttered pan close together, cover and let rise. Brush tops with milk and bake in a hot oven twenty-five minutes. Take from oven, brush over with melted butter and sprinkle with powdered sugar.

Hot Cross Buns

Add sugar to milk, and when lukewarm, add yeast cake, broken in small pieces. Cover and let stand twenty minutes; then add one cup flour, and salt; cover and let rise until light. Work butter and lard until creamy and add sugar, gradually, and lemon rind. Combine mixtures and add flour to make a stiff batter (the amount required being about one and one-half cups). Cover, again let rise, add raisins (seeded and cut in pieces) or currants, and enough more flour to make a soft dough. Cover, again let rise, shape in the form of large biscuits, arrange on buttered tin sheet one inch apart, cover, let rise, brush over with yolk of egg diluted with one teaspoon cold water, and bake in a hot oven twenty-five minutes. Remove from oven and garnish top of each with cross made of ornamental frosting forced through a pastry bag and tube.

Swedish Wreaths

Work into one cup bread dough one-half cup butter and one-fourth cup lard, using the hands. When thoroughly blended toss on a floured board and knead, using just enough flour to prevent sticking. Cut off pieces and roll same as very small bread sticks; then shape into rings. Dip upper surface in Jordan almonds, blanched, chopped, and seasoned with salt. Arrange on buttered baking sheet and bake in a hot oven until delicately browned. A delicious accompaniment to afternoon tea or a dinner salad.

Currant Loaf.—Page 14.

Cincinnati Coffee Bread.—Page 19.

The Method of Rasping.—Page 16.

Rasped Rolls.—Page 16.

The Shaping of Crosset Rolls.—Page 17.

Crossett Rolls.—Page 17.

Butterfly Rolls.—Page 17.

Moravian Bread Ready for the Oven.—Page 19.

Fried Bread.—Page 20.

The Shaping of Holland Brioche Cakes.—Page 20.

Holland Brioche Cakes.—Page 20.

Emergency Drop Muffins

MIX and sift flour, baking powder, and salt. Work in lard, using the tips of the finger; then add milk and water, mixing quickly. Drop by spoonfuls into buttered, hot iron gem pans and bake in a hot oven fifteen minutes.

Manhattan Muffins

Cream butter, and add gradually, while beating constantly, sugar; then add egg well beaten, milk, and flour mixed and sifted with salt and baking powder. Beat thoroughly and bake in buttered gem pans in a hot oven twenty-five minutes.

Tea Muffins

Cream butter, add sugar, gradually, and egg, well beaten; then add milk, alternately, with flour mixed and sifted with remaining ingredients. Turn into buttered gem pans and bake in a moderate oven from twenty to twenty-five minutes.

Rye Breakfast Gems

Mix and sift flour, salt, and baking powder; then add eggs, well beaten, milk, and molasses. Beat thoroughly and bake in buttered gem pans in a hot oven twenty-five minutes.

Oatmeal Muffins

Soak rolled oats in sour milk over night. In the morning add remaining ingredients; fill buttered iron gem pans with mixture and bake in a hot oven twenty minutes.

Virginia Corn Cake

Mix and sift corn meal, flour, baking powder, and salt. Beat egg and add sugar. Combine mixtures and add milk and butter. Turn into a buttered pan and bake in a hot oven twenty minutes.

Corn Meal Crisps

Add corn meal gradually to boiling water and when smooth add butter and salt. Spread evenly on a buttered inverted dripping pan to one-eighth inch in thickness, using a long broad-bladed knife. Bake in a moderate oven until well browned. Cut in two and one-half inch squares, remove from pan and serve at once.

Forest Hall Corn Sticks

Sift together corn meal, flour, baking powder, and salt; then add hominy, to which have been added butter, milk, and egg well beaten. Turn into buttered bread stick pans and bake in a moderate oven twenty minutes.

Southern Spoon Corn Bread

Add corn meal gradually to boiling water and let stand until cool. Then add butter, salt, egg yolks, slightly beaten, and buttermilk mixed with soda. Beat two minutes and add whites of eggs beaten until stiff. Turn into a buttered pudding dish and bake in a hot oven forty minutes.

Littleton Spider Corn Cake

Mix and sift corn meal and flour and add sour milk mixed with soda, eggs, well beaten, one-half the sweet milk, sugar, and salt. Heat an iron frying pan, add butter, and, when melted, turn in mixture. Pour over remaining milk and bake in a hot oven. Cut in pie-shaped pieces for serving.

Southern Pone

Scald milk and add gradually Indian meal, salt, and butter. Cool slightly and add eggs, well beaten, and baking powder. Turn into a buttered earthen dish and bake in a moderate oven thirty-five minutes. Cut in pie-shaped pieces for serving.

Bran Muffins

Mix and sift flour, soda and salt. Add bran, milk, molasses and egg, well beaten. Bake in buttered individual tins. The egg may be omitted and the result will be satisfactory.

Rye Popovers

Mix and sift dry ingredients, add milk gradually, eggs, well beaten, and butter. Beat two minutes, using an egg beater. Turn into hissing hot buttered iron gem pans and bake in a hot oven from thirty-five to forty minutes.

Sultana Biscuits

Mix and sift flour, baking powder, and salt. Work in lard and butter, using a case knife or tips of fingers; then add milk and raisins. Toss on a slightly floured board, pat and roll to one-third inch in thickness and shape with a very small round cutter, first dipped in flour. Put close together in a buttered pan and bake seven minutes in a hot oven. Split and spread with butter. Pile on a plate covered with a doily and serve with afternoon tea.

Sardine Biscuits

Make same as Sultana Biscuits omitting raisins. Split while hot, spread under parts with sardines (from which skin and bones have been removed) flaked, seasoned with salt and moistened with sardine oil. Put on tops and pile on a plate covered with a lace paper doily. An afternoon tea novelty.

Cheese Biscuits

Mix and sift dry ingredients. Work in lard and butter with tips of fingers and add liquid gradually; then add cheese. Toss on a floured board and pat and roll to one-third inch in thickness, shape with a small round cutter, first dipped in flour, place in a buttered pan and bake in a hot oven ten minutes. Serve hot as an accompaniment to a dinner salad.

Afternoon Tea Crackers

Mix and sift dry ingredients and work in butter, using the tips of the fingers. Add milk to make a stiff dough, toss on a floured board and pat and roll to one-fourth inch in thickness. Shape with a round cutter (one and three-fourths inches in diameter) first dipped in flour, arrange on buttered sheet and bake in a hot oven ten minutes. Split, while hot, return to oven and bake until a golden brown. These crackers will keep for weeks without crumbling.

Cream Wafers

Mix and sift one and one-half cups pastry flour and one teaspoon salt. Add, gradually, heavy cream to make a dough, the quantity required being a scant half-cup. Toss on a slightly floured cloth and knead until smooth. Pat and roll as thin as possible. Prick with a fork and shape with a small round or fancy cutter, first dipped in flour. Arrange on a buttered sheet and bake in a moderate oven until delicately browned. Serve with salad course, or as an accompaniment to five o’clock tea.

Quick Graham Bread

Mix and sift flour, sugar, baking powder, and salt; then add lard and sour milk mixed with soda. Turn into a buttered bread pan and bake from forty-five to fifty minutes.

Quick Nut Loaf

Mix and sift flour, sugar, baking powder, and salt. Work in butter and lard, using the tips of the fingers; then add egg and egg yolk well beaten, milk, and walnut meats, broken in pieces. Beat thoroughly and turn into a buttered bread pan. Let stand twenty minutes; then bake in a moderate oven forty minutes. A delicious bread for sandwiches.

Quick Pecan Nut Bread

To Graham flour add pastry flour, sugar, salt, and baking powder. When thoroughly mixed add remaining ingredients. Turn into a buttered bread pan, cover and let stand twenty minutes. Bake in a moderate oven forty-five minutes.

Luncheon Caraway Bread

Cream butter and add sugar gradually and egg well beaten. Mix and sift flour and baking powder, and add alternately with milk to first mixture; then add caraway seeds, vanilla, and salt. Turn into a buttered and floured cake pan, sprinkle with sugar, and bake in a moderate oven thirty-five minutes. Remove from pan, cut in squares, and serve hot.

Cinnamon Toast

Cut stale bread in one-fourth inch slices, remove crusts, and cut in three pieces, crosswise. Toast, spread with butter and sprinkle with sugar, mixed with cinnamon, using three parts sugar to one part cinnamon.

English Dumplings

Force suet through meat chopper. Mix and sift flour, baking powder, salt, and pepper, and work in suet, using the fingers; then add parsley and onion juice, and moisten to a dough with water. Drop by spoonfuls into buttered timbale moulds, having moulds two-thirds full. Cover with buttered paper and steam one hour.

Sweet Potato Waffles

Mix first five ingredients in the order given; then add egg yolk, beaten until thick, and egg white beaten until stiff. Cook in greased waffle iron over a hot fire.

Buttermilk Griddle Cakes

Mix ingredients in order given. Drop by spoonfuls on a greased hot griddle. Cook on one side; when puffed, full of bubbles and cooked on edges, turn and cook other side.

Serve with butter and maple syrup.

Cheap Doughnuts (without Shortening)

Mix and sift dry ingredients, add eggs, well beaten, and milk, the amount required being about three-fourths cup, sometimes more but never as much as a cup. Toss on a slightly floured board, pat, roll, shape, and fry. Remove from fat, using a two-tined fork, and pass quickly through water kept at the boiling point. The fork must be wiped each time before putting into fat.

Sour-milk Doughnuts

Beat egg until light and add sugar, milk, and lard. Mix and sift flour with remaining ingredients and add to first mixture. Toss on a floured cloth, knead slightly, pat and roll to one-fourth inch in thickness, shape with a doughnut cutter, first dipped in flour, fry in deep fat, take up on a skewer, and drain on brown paper.

Chocolate Doughnuts

Cream butter and add sugar gradually, while beating constantly; then add eggs, well beaten, melted chocolate, sour milk, and flour, mixed and sifted with soda, cinnamon, and salt. Add vanilla, and enough more flour to handle the mixture. Toss on a slightly floured cloth, knead slightly, pat and roll to one-fourth inch in thickness, shape with a doughnut cutter, first dipped in flour, fry in deep fat and drain on brown paper.

Raised Doughnuts

Mix sugar and salt, pour over scalded milk, and add lard. When mixture is lukewarm, add yeast cake dissolved in lukewarm water, and one cup flour. Cover, let rise until light, and add two cups flour. Toss on a slightly floured board and knead. Cover, again let rise and knead; repeat. Pat and roll to one-half inch in thickness, and cut in strips eight inches long by three-fourths inch wide. Put on board, cover and let rise. Twist several times, pinch ends together, drop into hot deep fat, fry until delicately browned and drain on brown paper.

Health Food Doughnuts

Mix sugar, molasses, potatoes, and egg well beaten; then add sour milk and flour mixed and sifted with soda, salt, and nutmeg. Toss on a floured cloth, knead slightly, pat, and roll to one-fourth inch in thickness. Shape with a doughnut cutter, first dipped in flour, fry in deep fat and drain on brown paper. Sprinkle with powdered sugar.

Afternoon Tea Doughnuts

Beat egg until light, and add sugar, salt, and shortening. Mix and sift flour and baking powder and add to first mixture. Force through a pastry bag and tube (using a small lady finger tube) into hot deep fat, and fry until browned. Drain on brown paper and sprinkle with powdered sugar. Serve with Julienne-shaped pieces of American factory cheese as an accompaniment to five o’clock tea.

Hot Cross Buns.—Page 23.

Swedish Wreaths.—Page 24.

Cream Wafers.—Page 31.

Raised Doughnuts.—Page 36.

Afternoon Tea Doughnuts.—Page 37.

Samp

COVER samp with cold water, and let stand five or six hours. Drain, put in double boiler and add boiling water and salt. Bring to boiling point, place over under part of double boiler (containing boiling water) and let steam four or five hours, or cook in fireless cooker over night.

Parched Rice with Tomato Sauce

Pick over three-fourths cup rice and add slowly to two quarts boiling water, to which is added one tablespoon salt. Let boil twenty-five minutes, or until kernels are soft. Drain, and pour over one quart hot water; return to kettle in which it was cooked, and let stand until cool and dry, when kernels will be distinct. Heat an iron frying pan very hot, add two tablespoons butter, and when melted, add rice, and cook until rice is slightly browned, stirring lightly with a fork. Put in a hot serving dish, pour over one cup hot tomato sauce and sprinkle with one-half cup grated cheese, lifting rice with fork, that sauce and cheese may coat each kernel.

Tomato Sauce

Cook butter with onion until slightly browned, add flour, and when well browned, pour on, gradually, while stirring constantly, tomatoes. Bring to the boiling point, add seasonings, and strain.

Fried Rice

Pick over and wash one-half cup rice. Cook in double boiler with one-half cup boiling water, until rice has absorbed water. Add one cup scalded milk or boiling water and three-fourths teaspoon salt, and continue the cooking until rice is soft, adding more liquid if necessary. Turn into a dish and let stand until cold. Take up in pieces on tip of spoon and plunge into deep fat; fry until delicately browned and drain on brown paper. Serve as a substitute for potatoes, or as an entrée with fruit sauce.

Rice Croquettes, Cheese Sauce

Soak rice over night in cold water to cover. Drain, add boiling water, and cook in double boiler until rice has absorbed water; then add milk and cook until rice has absorbed milk. Add cream, pimientos chopped and drained, and salt and cayenne. Spread in plate, cool, shape, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Pile on serving dish, pour around Cheese Sauce and garnish with parsley.

Cheese Sauce.—Melt three tablespoons butter, add three tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one and one-half cups milk. Bring to the boiling point, and add one-half teaspoon salt, one-eighth teaspoon pepper, and one cup mild cheese, grated or cut in small cubes.

Little Brahmins

Wash rice, put in double boiler, add boiling water and salt, and cook until rice has absorbed water; then add milk and cook until rice is soft. Add remaining ingredients and spread on a plate to cool. Shape in the form of chickens; dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Insert peppercorns or allspice berries to represent eyes, and arrange on a hot platter.

Little Ducklings

Use same mixture as for Little Brahmins. Shape in the form of little ducklings. Dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Insert allspice berries to represent eyes.

Baked Hominy, Southern Style

Mix water and salt and add gradually, while stirring constantly, hominy. Bring to the boiling point and let boil two minutes. Then cook in double boiler until water is absorbed. Add one cup milk, stirring thoroughly, and cook one hour. Remove from range and add butter, sugar, egg slightly beaten, and remaining milk. Turn into a buttered dish and bake in a slow oven one hour.

Hominy and Horseradish Croquettes

Steam hominy with water until water is absorbed; then add salt and milk and steam until tender. Add butter and horseradish. Cool, shape, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.

Macaroni, Virginia Style

Break macaroni in one-inch pieces and cook in boiling, salted water twenty minutes or until soft; drain in colander and pour over one quart cold water. Put half in buttered baking dish, dot over with one-fourth the butter and sprinkle with one-half the mustard and cheese; repeat, pour over white sauce, cover with dried bread crumbs mixed with remaining butter and bake in a hot oven until crumbs are brown.

White Sauce.—Melt three-fourths tablespoon butter, add three-fourths tablespoon flour and stir until blended; then pour on gradually, while stirring constantly, one and one-fourth cups milk. Bring to the boiling point and add one-half teaspoon salt.

Baked Macaroni with Chipped Beef

Break macaroni in one-inch pieces (there should be three-fourths cup) and cook in boiling, salted water until soft; drain and pour over one quart cold water. Remove skin from one-fourth pound thinly sliced smoked dried beef and separate in pieces. Cover with hot water, let stand ten minutes, and drain. Arrange in buttered baking dish alternate layers of macaroni and dried beef, having two of each. Pour over two cups white sauce, cover with three-fourths cup buttered cracker crumbs and bake in hot oven until crumbs are brown. For the White Sauce, melt four tablespoons butter, add three tablespoons flour and stir until well blended, then pour on gradually, while stirring constantly, two cups milk. Bring to the boiling point and add one-half teaspoon salt and one-eighth teaspoon pepper.

Baked Macaroni with Peanut Butter

Cook macaroni in boiling salted water twenty minutes, or until soft, drain in strainer, and pour over one quart cold water to prevent pieces from adhering; then put in buttered baking dish. Heat milk in double boiler, and add gradually to peanut butter. Pour over macaroni, cover and bake in a slow oven forty minutes. Remove cover, sprinkle with crumbs, and bake until crumbs are brown.

Italian Spaghetti

Take one-fourth pound spaghetti in hand and dip ends in boiling, salted water. As spaghetti softens it will bend easily, when it may be coiled under the boiling water. Let boil twenty minutes or until soft; drain in a colander and pour over one quart cold water. Arrange on a hot platter, over which have been poured two tablespoons olive oil, and pour over the following sauce: Remove fat and meat from three pork chops and cut in pieces. Put in saucepan with one small onion, peeled and sliced, and cook, stirring frequently until well browned, then add one quart can tomatoes, one-half teaspoon salt, and one-eighth teaspoon paprika. Bring to the boiling point and let simmer very slowly two and one-half hours. Force through a purée strainer.

Napoli Spaghetti

Cut bacon in small pieces and fry out. Add remaining ingredients, except spaghetti, bring gradually to the boiling point, and let simmer fifty minutes. Pour over cooked spaghetti and let stand ten minutes. Serve very hot.

Liptaner Cheese

Work cheese (large size) and add butter gradually. When thoroughly blended, add remaining ingredients. Press into a small mould and let stand in ice box to season. Remove from mould and serve with crackers.

Moulded Cheese with Bar-le-Duc Strawberries

Mash cream cheese and press into a cone-shaped mould. Remove from mould, cover with whipped cream sweetened with powdered sugar, and pour around strawberries. Serve with unsweetened wafer crackers.

Toasted Fromage Rolls

Cut fresh bread while still warm in as thin slices as possible, using a very sharp knife, and remove crusts. Work butter until creamy, add an equal measure of grated Young American cheese, and work until thoroughly blended; then season with salt and paprika. Spread bread with mixture and roll each piece separately. Toast over a clear fire and serve hot with the salad course.

Frozen Cheese Alexandra

Cream butter, add cheese, and work until well blended; then add remaining ingredients. Pack in a small mould, surround with finely crushed ice and rock salt, using equal parts, and let stand one hour. Remove from mould and serve with hot toasted rye bread.

Pimiento Cheese Wafers

Mash a pimiento cream cheese, moisten with cream and force through a pastry bag and tube on unsweetened wafer crackers. If a pimiento cream cheese is not obtainable add one tablespoon finely chopped canned pimiento and a few grains salt to one ten-cent cream cheese.

Piquante Cheese Crackers

Cut cheese in pieces and force through a meat chopper. Add Sherry wine, cream, butter worked until creamy, and seasonings. Force mixture through a pastry bag and tube on thin, unsweetened wafer crackers.

Walnut Deceits

Work a ten-cent cream cheese until smooth and add one-fourth cup olives, stoned and chopped, one-half teaspoon salt, and a few grains paprika. Shape in balls, roll in sifted cracker crumbs, flatten, and place halves of salted English walnuts opposite each other on each piece. The olives may be omitted and unsalted nuts may be used. Arrange on a plate covered with a lace paper doily.

Stuffed Figs

Mash cream cheese, moisten with heavy cream and season highly with salt and cayenne; then make into balls three-fourths inch in diameter. Wash and dry figs, make an incision in each, and stuff with cheese balls. Arrange in piles on a plate covered with a lace paper doily. Serve as an accompaniment to dressed lettuce or any light dinner salad.

Lenox Rarebit

Put butter in blazer and when melted add milk, seasonings, and eggs beaten slightly. Cook same as scrambled eggs, and when nearly done, add cheese worked until soft. Serve on crackers.

Chilaly

Cook butter with pepper and onion three minutes, stirring constantly. Add tomatoes, from which liquor has been drained, and cook five minutes. Add cheese, cut in small pieces, salt, and cayenne. When cheese is melted, add beer and egg slightly beaten. Serve on squares of bread, toasted on one side, or zephyrettes.

Baked Rarebit

Cut cheese in thin slices. Sprinkle a layer of bread crumbs in buttered baking dish, cover with one-third cheese, sprinkle with one-third salt and paprika mixed, and repeat twice, making three layers. Beat eggs slightly, add milk, and pour over mixture. Bake in a moderate oven twenty-five minutes. Serve at once.

Shapleigh Luncheon Cheese

Cut stale bread in one-third inch slices. Spread with butter, remove crusts, and cut in finger-shaped pieces. Arrange near together around sides of a buttered baking dish, having bread extend about one inch above dish; also line bottom of dish.

Beat two eggs slightly, add one cup thin cream, one tablespoon butter, one teaspoon salt, one-half teaspoon mustard, one-fourth teaspoon paprika, a few grains cayenne, and one-half pound mild cheese, cut in small pieces. Pour mixture in dish and bake thirty minutes. Serve very hot.

Cheese Soufflé

Melt butter in blazer, add flour, and stir until well blended; then pour on gradually, while stirring constantly, one-half cup milk. Bring to the boiling point and add cheese, salt, and cayenne. Put blazer over hot water pan and add yolks of eggs, beaten until thick and lemon-colored, and cut and fold in whites of eggs, beaten until stiff and dry. Put on cover of chafing dish and cook until firm.

Cheese Custard, Bread Sauce

Beat eggs slightly and add remaining ingredients. Turn into buttered timbale moulds, set in pan of hot water and bake until brown. Remove to hot platter and pour around

Bread Sauce

Cook milk, bread, and onion stuck with cloves in double boiler, twenty-five minutes. Remove onion and add butter, salt, and cayenne. Pour over custard and sprinkle with coarse crumbs browned in frying pan in remaining butter.

Wellington Cheese Croquettes

Melt butter, add flour, and stir until well blended; then pour on gradually, while stirring constantly, milk. Bring to the boiling point and add egg yolks slightly beaten and diluted with cream, and cheese. Season with salt and pepper. Spread on a plate and cool. Shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper.

Cheese Cakes

Melt butter, add flour, and stir until well blended. Remove from range and add cheese, salt, and cayenne. Fold in whites of eggs, beaten until stiff, and drop from tip of spoon on a buttered sheet one inch apart. Bake in a moderate oven twelve minutes.

Serve as an accompaniment to a dinner salad.

Parmesan Cheese Sticks

Toss one cup bread dough on a floured board, pat and roll in rectangular shape as thin as possible. Spread with one tablespoon butter, dredge with flour, and fold from ends so as to make three layers. Repeat three times and cut in finger-shaped pieces. Arrange on sheet, cover, let stand fifteen minutes, and bake. Remove from oven, brush over with white of egg, and roll in grated Parmesan cheese, seasoned with salt and cayenne. Return to oven and bake four minutes.

Pea Roast

Break stale bread in pieces, dry in oven, roll and put through a purée strainer; there should be three-fourths cup bread crumbs. Drain canned peas, rinse thoroughly with cold water, put in saucepan, cover with cold water, bring to the boiling point and let boil three minutes. Drain and force through a purée strainer; there should be one-half cup pulp. Mix bread crumbs, pea pulp, sugar, nut meats, egg slightly beaten, salt, pepper, and milk. Turn into a small bread pan lined with paraffine paper, and let stand fifteen minutes. Cover and bake in a slow oven forty minutes. Remove to hot serving dish, and garnish with Carrot Timbales (see p. 164).

Mock Sausages

Pick over one-half cup lima beans and soak over night in cold water to cover. Drain and cook in boiling, salted water until soft; then force through a purée strainer; there should be three-fourths cup pulp. Add one-third cup rolled dried bread crumbs, three tablespoons heavy cream or butter, a few grains pepper, one-fourth teaspoon salt, one-half teaspoon sage, and one egg beaten slightly. Shape in the form of sausages, dip in crumbs, egg and crumbs, and fry in olive oil. Drain, arrange on serving dish and garnish with fried apple rings.

Pecan Nut Loaf

Mix rice, nut meats, and cracker crumbs; then add egg well beaten, milk, salt, and pepper. Turn into a buttered small bread pan; pour over butter, cover and bake in a moderate oven one hour. Turn on a hot platter and pour around the following sauce:

Cook three tablespoons butter with two slices onion, three minutes, stirring constantly. Add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-half cups milk. Bring to the boiling point and add one-half teaspoon salt and a few grains pepper, and strain.

Fried Rice.—Page 39.

Little Brahmins.—Page 40.

Little Ducklings.—Page 41.

Shapleigh Luncheon Cheese.—Page 48.

Pimiento Cheese Wafers.—Page 46.

Walnut Deceits.—Page 46.

Piquante Cheese Crackers.—Page 46.

Pea Roast with Carrot Timbales.—Page 51.

Mock Sausages with Fried Apple Rings.—Page 52.

Baked Eggs with Pimiento Potatoes

TO two cups hot riced potatoes, add two tablespoons butter, one-third cup rich milk, and one-half teaspoon salt. Beat vigorously three minutes, add one and one-half canned pimientos, forced through a strainer, and continue the beating until mixture is thoroughly blended. Pile evenly on a buttered baking dish, and make four cavities. In each cavity slip a raw egg, and bake until eggs are set.

French Poached Eggs

Put three pints boiling water in saucepan and add one tablespoon vinegar, and one-half tablespoon salt. Stir vigorously around and around edge of saucepan (using a wooden spoon held in a nearly upright position) while water is boiling vigorously.

As soon as well is formed in middle of water, slip in an egg. Remove to back of range and cook until white is set. Take out with a skimmer and trim. Repeat until the desired number of eggs is prepared.

Scrambled Eggs, New York Style

Cover a thin slice of ham with lukewarm water and let stand twenty-five minutes; then cut in thin Julienne-shaped pieces; there should be one cup. Put ham in omelet pan, add two tablespoons finely chopped onion and one and one-half tablespoons butter, and cook five minutes. Add five mushroom caps cut in slices, and cook five minutes. Arrange in a border around serving dish, fill centre with Scrambled Eggs (see The Boston Cooking-School Cook Book, p. 98), and garnish with parsley.

Buttered Eggs à la Roberts

Cook six Buttered Eggs (see The Boston Cooking School Cook Book, p. 99), arrange on a hot platter, pour around Roberts Sauce, and garnish with parsley.

Roberts Sauce.—Melt three-fourths tablespoon butter, add three shallots finely chopped, and one-half tablespoon flour, and cook five minutes. Add one tablespoon vinegar, one-half cup white stock, two chopped pickles, one-half tablespoon chopped capers, one teaspoon chopped olives, one-half teaspoon French mustard, one-fourth teaspoon salt, and a few grains cayenne. Cook ten minutes, stirring constantly.

Eggs à la Benedict, 1912 Style

Split and toast English muffins. Place on each a circular piece of broiled ham, and over ham place a French poached egg. Pour over the following sauce:

Melt one and one-half tablespoons butter, add one and one-half tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, three-fourths cup thin cream. Bring to the boiling point and add gradually the yolks of four eggs, and one-half cup butter. Season with one-half teaspoon salt, a few grains cayenne, and one and one-half tablespoons Tarragon vinegar. Add beef extract, by dipping two-tined fork in extract, then trailing through sauce, and repeating until trails of beef extract are through the sauce.

Florentine Eggs in Casseroles

Finely chop cooked spinach and season with butter and salt. Put one tablespoon spinach in each buttered individual casserole, sprinkle with one tablespoon grated Parmesan cheese, and slip into each an egg. Cover each egg with one tablespoon Bechamel Sauce and one-half tablespoon grated Parmesan cheese. Bake until eggs are set, and serve immediately.

Deerfoot Shirred Eggs

Cut six Deerfoot Farm Sausages in half-inch pieces and fry in one teaspoon melted butter six minutes. Add one cup tomato sauce, to which has been added one teaspoon finely chopped parsley. Put mixture in six buttered shirred egg dishes, crack two eggs in each dish and bake until eggs are set.

Eggs Molet Chasseur

Finely chop shallots and cook in butter, stirring constantly, three minutes. Add mushroom caps, peeled and chopped, and cook five minutes; then add stock, wine, salt, pepper, and cayenne. Bring to the boiling point and let simmer ten minutes. Turn into a shallow buttered baking dish and place on sauce French poached eggs. Pour over cream, sprinkle with cheese and let stand in oven until cheese has melted.

Egg Cutlets

Cream butter, add flour and stir until thoroughly blended. Pour on gradually the milk, and bring to the boiling point. Cook in double boiler five minutes and continue stirring. Cut eggs in coarse pieces, and add with remaining ingredients to sauce, cool and shape in the form of cutlets. Dip in flour, egg and crumbs, fry in deep fat and drain on paper. Make a cut at small end of each cutlet, and insert in each a two-inch piece of macaroni. Serve with White or Bechamel Sauce. The quantities given make eleven cutlets.

Omelet à la Columbia.

Cut thinly sliced bacon in small squares; there should be one-half cup. Wash, pare, slice, and cut potatoes in fourth-inch cubes; there should be one cup. Fry bacon until crisp and brown, and drain. To bacon fat add potatoes and fry until delicately browned; then drain and mix with bacon dice.

Make a French omelet; fold one-half the bacon and potato with omelet, turn on a hot platter and surround with remaining bacon and potato. Garnish with parsley.

Omelette Soubise

Make a French omelet (see The Boston Cooking School Cook Book, p. 107), turn on a hot copper or fry-proof platter, pour over Onion Sauce, sprinkle with two tablespoons Parmesan cheese, and place in a hot oven and bake until cheese is melted.

Onion Sauce.—Peel and finely chop one Bermuda onion and cook three minutes with two tablespoons butter, stirring constantly. Add two and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and let simmer three minutes; then add one egg yolk, slightly beaten and diluted with two tablespoons milk.

Japanese Lobster Omelet

Cook one teaspoon butter with one small onion, peeled and thinly sliced, five minutes. Add one stalk celery, washed, scraped, and thinly sliced crosswise, two tablespoons chicken stock, one-eighth teaspoon sugar, one teaspoon Soyou Sauce, and one-third cup lobster dice. Butter an individual omelet pan, turn in one-half the mixture, add one egg, slightly beaten, spread evenly, and cook until egg is set. Turn and fold same as other omelets; repeat.

Savoyarde Omelet

Wash potatoes and boil without paring until soft. Cool, pare, and cut in half-inch cubes. Put potato cubes with butter, onion juice, salt, and pepper, in small frying pan and cook until potatoes are slightly browned. Cut the white portion of leeks in thin slices crosswise, cook in boiling salted water until soft, and drain. Put two tablespoons butter in omelet pan and when melted pour in eggs, slightly beaten, to which have been added cream, salt, and pepper. As mixture cooks, prick and pick up with a fork; when about half done add prepared potatoes, leeks, and parsley, and continue the cooking until the whole is of a creamy consistency. Add cheese, place on hot part of range, that it may brown quickly underneath; fold and turn on a hot serving dish. Garnish with sprig of parsley.

Eggs à la Victoria

Cut bread in third-inch slices, shape with a round cutter and sauté in butter until delicately browned. On each round of bread place a sautéd chicken’s liver, over liver a French poached egg, and pour over all tomato sauce. Sprinkle with finely cut chives and serve at once.

Egg and Pimiento Timbales

Line well-buttered timbale or Dario moulds with canned pimientos, fill with egg custard, place in pan of hot water, cover with buttered paper, and bake until firm. Turn on circular pieces of fried bread and serve with Bread Sauce.

Egg Custards, Bread Sauce

Beat three eggs slightly and add three-fourths cup milk. Season with one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, and a few drops onion juice; then strain into buttered timbale moulds, set in pan of hot water (having water half surround mould) and bake until firm. Remove to serving dish and pour around Bread Sauce. This recipe makes a sufficient quantity for six timbales.

Bread Sauce

Cook milk twenty-five minutes in double boiler with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne and one-half the butter. Pour sauce around the timbales and sprinkle with the coarse crumbs browned in remaining butter.

Creamed Eggs with Sardines

Melt butter, add bread crumbs and cream, and bring to the boiling point; then add eggs, finely chopped, sardines freed from skin and bones, and seasonings. Again bring to the boiling point and serve at once.

Windsor Eggs

Arrange four poached eggs on circular pieces of buttered toast, sprinkle, with one and one-half tablespoons sautéd chopped mushroom caps, pour around Windsor Sauce and sprinkle sauce with one-half teaspoon finely chopped parsley, and one-half teaspoon finely cut chives.

Windsor Sauce.—Melt three tablespoons butter, add three tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, three-fourths cup highly seasoned chicken stock, and one-fourth cup cream. Bring to the boiling point and add one-fourth teaspoon salt, one-eighth teaspoon pepper, and the yolk of one egg, slightly beaten.

Stuffed Eggs in Aspic

Cut six hard-boiled eggs in halves lengthwise, remove yolks and mash three. Add to mashed yolks three tablespoons melted butter, three anchovies, finely chopped, two teaspoons tarragon vinegar, one tablespoon French mustard, one-half tablespoon chopped capers, one-half teaspoon paprika, and one teaspoon salt. When well blended, fill halves of whites with mixture and coat with aspic. Arrange slices of chilled tomatoes on serving dish, marinate with French Dressing and place on each a prepared egg and surround with chopped aspic jelly colored light green.

Florentine Eggs

Remove shells from hard-boiled eggs. Dip one egg in water colored green, one in water colored violet, and leave one white. Cut in halves lengthwise and remove yolks and some of the white. Mash yolks and add one-fourth cup chopped lobster or crab meat, and two tablespoons sautéed chopped mushroom caps. Moisten with any salad dressing and refill whites with mixture. Arrange on a bed of watercress.

Jellied French Poached Egg

To two tablespoons, each, finely chopped carrot, onion, and celery, two sprigs parsley, one sprig thyme, two cloves, six peppercorns, and a bit of bay leaf, add one cup Madeira wine; bring to the boiling point and let simmer five minutes. Strain into a kettle and add one quart chicken stock, one tablespoon lemon juice, four tablespoons granulated gelatine, whites three eggs (unbeaten), one teaspoon salt, and a few grains cayenne. Heat gradually to the boiling point, while stirring constantly. Let boil two minutes, remove to back of range and let simmer thirty minutes; then strain through a double thickness of cheese-cloth, placed over a fine strainer. Put a layer in a group of individual moulds, and when mixture becomes firm, decorate with truffle and red and green pepper, cut in fancy shapes. Place a cold French poached egg in centre of each, and gradually fill moulds with jelly. Chill thoroughly, remove to serving dish, and garnish with watercress. Serve with

Remoulade Sauce.—To one cup Mayonnaise dressing add one-half tablespoon, each, finely chopped pickles and capers, and one teaspoon, each, finely chopped parsley, powdered tarragon, and anchovy essence.

A Group of Dishes for Eggs, Vegetables and Entrées.

Baked Eggs with Pimiento Potato.—Page 53.

Windsor Eggs.—Page 61.

Jellied French Poached Eggs.—Page 62.

Mock Bouillon

PUT tomatoes in saucepan, and add celery cut in pieces, carrot, onion, pepper (from which seeds have been removed), cloves, and mace. Bring to the boiling point and let simmer fifteen minutes. Strain, and add Sherry, salt, and pepper. Cool and clear. Serve in bouillon cups.

Corn Mock Bisque Soup

Scald milk in double boiler with corn and onion. Mix flour with cold water to form a smooth paste and add to scalded milk; then cook twenty minutes, stirring constantly at first and afterward occasionally, and rub through a sieve. Cook tomatoes ten minutes, add soda, and rub through a sieve. Combine mixtures and strain into a tureen. Add butter bit by bit and seasonings.

Berkshire Soup

Cook onion and butter five minutes, stirring constantly. Add bay leaf, peppercorns, and flour, and cook two minutes; then add tomatoes, sugar, salt, pepper, and boiling water and simmer twenty minutes. Add corn, cook ten minutes, and force through a purée strainer. Just before serving add egg yolks, slightly beaten, and diluted with cream.

Celery and Tomato Purée

Break celery in one-inch pieces, and pound in a mortar. Add water and salt, bring slowly to the boiling point, and let simmer one hour. Try out pork fat, add vegetables and seasonings and cook ten minutes stirring constantly; then add tomatoes, sugar and salt and pepper to taste. Combine mixtures, thicken with two tablespoons flour mixed with one and one-half tablespoons butter. Cover and cook slowly one hour. Rub through a sieve, add remaining butter and serve at once.

French Tomato Soup

Bring stock and tomatoes, mixed with vegetables, salt, and pepper, to the boiling point and let boil thirty minutes. Rub through a sieve, return to range, and add soda and sugar. Melt butter, add cornstarch, and when well blended, pour on hot soup. Bring to the boiling point, and just before serving add cream. Serve with croûtons.

Onion Soup

Wipe and make several gashes through the meat of a six-pound piece cut from a shin of beef. Put in kettle, add three quarts cold water, cover, heat slowly to the boiling point and let simmer six hours. Wipe, peel, and thinly slice five small onions; put in a frying pan and cook in enough butter to prevent burning (stirring constantly) until soft. Strain stock; there should be six cups. Add two and one-half teaspoons beef extract, onions, and salt to taste. Cut stale bread in one-third-inch slices and remove crusts. Toast on both sides. Place in tureen, sprinkle with three tablespoons grated Parmesan cheese and pour soup over bread just before sending to table.

Southdown Soup

Wipe lamb, discarding skin and fat, and cut lean meat in small pieces. Put in kettle with bones and add cold water. Cover, bring gradually to the boiling point and let simmer four hours. During the last hour of the cooking add sliced onion, peppercorns, and salt. Strain, chill, and remove fat. Heat to the boiling point and to each quart of the stock add beans, cut on the diagonal, in small pieces, rice, and celery salt.

Veal Tomato Bisque

Mix veal stock, tomato purée, and cream. Bring to the boiling point and add seasonings.

To obtain tomato purée put one-half can tomatoes in saucepan, bring to the boiling point and let simmer until reduced two-thirds; then force through a purée strainer.

Chicken Gumbo

Cook onion with butter five minutes, stirring constantly. Add to chicken stock to which have been added remaining ingredients. Bring to the boiling point and let simmer forty minutes.

Pimiento Bisque

Cook rice and stock in double boiler until rice is tender; then rub through a sieve. Add pimientos, rubbed through a sieve, salt, and Tabasco Sauce. Bring to the boiling point and add egg yolks slightly beaten and diluted with cream.

Clear Mushroom Soup

Brush one-half pound mushrooms, finely chop stems and break caps in small pieces. Add to three pints consommé, bring gradually to the boiling point and let simmer thirty minutes. Cool and then clear, using the whites and shells of two eggs. Just before serving add Madeira wine to taste.

Cream Chestnut Soup

Pick over, wash, and cook chestnuts in boiling water two minutes. Drain, gash, cool, and remove shells. Add stock, bring to the boiling point and let simmer until chestnuts are soft; then rub through a sieve and add remaining ingredients.

Potage Longchamps

Drain and rinse peas. Add onion, sugar, and chicken stock, bring to the boiling point and let simmer thirty minutes. Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, the hot stock. Again bring to the boiling point and put through a purée strainer. Add milk and, while soup is reheating, allow mint to remain in it until it has imparted a delicate flavor. Remove mint and add salt, pepper, and vermicelli.

Nymph Aurora

Cook chicken stock with onion, carrot, bay leaf, marjoram, mace, peppercorns, and cornstarch twelve minutes. Strain, color with leaf green and season with salt, pepper, and lemon juice; then add shrimps cut in pieces. Reheat, add cream beaten until stiff and serve at once.

Cream of Watercress Soup

Wash, pick over, and finely chop cress. Add to stock, bring to the boiling point and let simmer ten minutes; then strain through a double thickness of cheese-cloth. Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, hot stock. Bring to the boiling point. Add cream, salt, and pepper, and color delicately, using leaf green. Serve with Toasted Triangles (see p. 77).

Chicken and Oyster Consommé

Finely chop oysters (reserving the soft portion of twelve), add cold water and let simmer twenty-five minutes. Strain oyster liquor through a double thickness of cheese-cloth, placed over fine wire strainer, and add to chicken stock. Season with salt and pepper and add cream and the soft parts of oysters, cooked until plump. Reheat and serve at once.

Filippini Consommé

Mix ingredients and clear, using the white and shell of one egg. To obtain pimiento purée, drain canned pimientoes and force through a purée strainer.

Consommé Dubarry

Wipe veal, remove meat, cut in small pieces and put with bones in soup kettle. Add ox-tails, wiped and cut in pieces, and pour over cold water. Heat gradually to the boiling point, skim, cover, and let simmer four hours. Cook carrot, celery, onion, thyme, bay leaf, and peppercorns with butter ten minutes, stirring constantly. Add to soup and let simmer two hours; then add green pepper cut in strips and cook fifteen minutes. Strain, cool, and remove fat. Reheat and add remaining ingredients.

A consommé that does not require clearing.

Consommé Montmorency

Dress and clean fowl, put in a soup kettle and add veal cut in small pieces. Pour over water and add remaining ingredients, which have been cooked in butter eight minutes. Bring to the boiling point and let simmer until fowl is tender. Remove fowl and let stock boil one and one-half hours. Strain, cool, remove fat, and clear, allowing the white and shell of one egg and one cup uncooked beef to each quart. Garnish with one-fourth cup cooked green peas, one-fourth cup Julienne-shaped pieces of the white meat of cooked chicken, and one-fourth cup cooked pearl tapioca.

Iced Pimiento Consommé

Remove fat from one quart consommé, and clear, using the white of one egg and two pounded canned pimientos. Chill thoroughly and serve very cold in bouillon cups.

Consommé Tillyprone

Wipe beef and veal, remove lean meat from bones and cut in small pieces. Put in hot iron frying pan with ham and brown (turning frequently), using just enough butter to keep meat from burning. Remove to back of range, cover and cook one hour, turning occasionally. Put in soup kettle, add water, seasonings and bones sawed in pieces. Bring quickly to boiling point, skim, simmer six hours and strain through cheese-cloth placed over a fine wire strainer, when further clearing will not be necessary. Let stand twenty-four hours. Reheat and garnish with egg, slightly beaten, run through a strainer and cooked in soup.

Wash, pick over and slice Brussels sprouts crosswise and cook in boiling salted water, to which are added a few grains soda, until soft; drain and add to soup.

Consommé Japonnaise

Wipe meat, cut in small pieces, and put in a soup kettle. Add remaining ingredients except boiling water, salt, and pepper, cover and let stand on back of range one and one-half hours. Bring to the boiling point and let boil five minutes, stirring constantly. Add boiling water and let simmer one and one-half hours. Season with salt and pepper, and strain through a piece of cheese-cloth placed over a fine strainer.

Mock Turtle Soup

Clean and wash calf’s head, put in kettle with veal and marrow bone; add cold water, cover, bring slowly to boiling point and let simmer until meat leaves bone. Cut face meat in one-half inch cubes—there should be one cup—and set aside with brains to use as garnish. Put tongue, remaining calf’s head meat and veal through meat chopper. Return to kettle containing stock and add vegetables and seasonings and let simmer two hours. Strain, cool, remove fat, reheat and add butter and flour browned together. Add meat, lemon juice, Sherry and salt and pepper to taste. Then add egg balls.

Egg Balls.—Mash yolks of three hard-boiled eggs and add an equal measure of mashed calf’s brains. Season highly with salt and pepper and add enough slightly beaten egg to hold mixture so that it may be shaped into small balls. Roll balls in flour and sauté in butter.

Bisque of Oysters, Capucine

Parboil oysters in their own liquor. Strain, reserve liquor, and finely chop the oysters. To liquor add water, celery, leeks, onion, parsley, cloves, bay leaf, chopped oysters, rice, and milk. Bring to the boiling point and let simmer one and one-quarter hours. Press through a sieve and add remaining seasonings; then egg yolks diluted with cream, and when boiling point is again reached, peas.

Manhattan Clam Bisque

Wash clams thoroughly, put in kettle, add cold water, cover, and cook until shells are partially opened. Strain liquor through double thickness of cheese-cloth, and add enough hot water to make one quart liquid. Brown butter, add flour and continue the browning; then pour on gradually the liquid. Bring to the boiling point and let simmer twenty minutes. Add seasonings and cream. Serve in bouillon cups with

Pimiento Cream.—Beat one-half cup heavy cream until stiff. Add the beaten white of one-half egg, two tablespoons pimiento purée and a few grains salt. To obtain pimiento purée drain canned pimientoes, dry on a towel and force through a sieve.

Corinthian Clam Bisque

Wash clams, put in kettle, add water, cover, bring to the boiling point, and cook until shells open. Remove clams from shells, chop finely and add to liquor; then add onion, parsley, clams, and mace and let simmer thirty minutes. Scald milk and thicken with cornstarch diluted with cold water. Cook ten minutes and add clam water, strained through a double thickening of cheese-cloth. Season with salt and pepper, and serve in bouillon cups with whipped cream.

SOUP ACCOMPANIMENTS

Toasted Triangles

Cut stale bread in one-eighth-inch slices and remove crusts; then cut in halves on the diagonal, making triangles. Toast under a gas flame or bake in a slow oven until crisp and delicately browned.

Mock Cassava Bread

Remove crusts from a small, stale baker’s loaf in four pieces, using a sharp, long-bladed knife; then cut in very thin slices lengthwise and shape with an elliptical cutter. Dip each piece separately quickly in and out of cold water and shape over a form (using one-half-pound baking powder tins) and keep in place with soft twine. Place in dripping pan, brush over with melted butter and bake in a slow oven until crisp and delicately browned, turning frequently. Serve as an accompaniment to soup or five o’clock tea.

Pulled Bread

Cut off ends and remove crusts from a baker’s French loaf; then cut in halves, crosswise. Pull apart into strips, using two three-tined forks. Put in dripping pan and bake in a slow oven until crisp and delicately browned.

Hominy Croûtons

Pack hominy mush in buttered one-fourth-pound baking powder box. When cold, remove from box, cut in one-fourth-inch slices and slices in one-fourth-inch cubes. Dip in fine crumbs, egg, and crumbs, and fry in deep fat.

Tapioca Garnish for Consommé

Soak one-fourth cup pearl tapioca over night in cold water to cover. Drain and cook in boiling salted water until transparent. Again drain and add to soup.

Bouillon Cups.—Page 64.

Toasted Triangles.—Page 77.

Mock Cassava Bread in the Making.—Page 77.

Mock Cassava Bread.—Page 77.

Pulled Bread.—Page 78.

Hominy Croûtons.—Page 78.

WAYS OF COOKING SHELLFISH

Sherry Oyster Cocktail

ALLOW six small oysters to each cocktail and pour over a dressing made of Sherry wine, salt, and cayenne, allowing two tablespoons wine and a few grains, each, salt and cayenne, to each cocktail. Let oysters stand in sauce in a cold place fifteen minutes before serving time.

Mayonnaise of Oysters

Clean selected oysters; put in omelet pan and parboil in their own liquor. Remove tough muscles and discard. Marinate soft portions with French dressing and let stand in ice box until thoroughly chilled. Arrange for individual service on small, crisp lettuce leaves (placed on small plates), allowing three pieces of oyster for each portion. Garnish with Mayonnaise Dressing forced through pastry bag and tube and serve at once as a first course at dinner.

Norfolk Oysters

Cover bottom of buttered baking dish with one-half the rice, cover rice with one-half the oysters, pour over one-half the sauce, dot over with butter and sprinkle with salt and pepper; repeat, using remaining ingredients. Cover with crumbs, and bake in a hot oven thirty minutes.

Oysters Louisiane

Clean and parboil one quart oysters, reserve liquor, and add enough water to make one and one-half cups. Cook three tablespoons butter with two tablespoons chopped red pepper and one-half tablespoon finely chopped shallot, five minutes. Add four tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, oyster liquor. Bring to the boiling point and season with one-half teaspoon salt, one-eighth teaspoon paprika, few grains cayenne, and one tablespoon Sauterne wine. Arrange oysters in large buttered scalloped shells, pour over sauce, sprinkle with grated Parmesan cheese, and pipe around edge of shells a border of Duchess potatoes. Arrange in pan and bake until thoroughly reheated.

Devilled Oysters on Half Shells

Wash and chop oysters. Cook shallots in butter three minutes, add flour and stir until well blended; then add milk and cream. Bring to the boiling point and add oysters and remaining ingredients, except egg yolk and crumbs, and let simmer twelve minutes. Add egg yolk, put mixture in deep halves of oyster shells, cover with buttered crumbs, and bake fifteen minutes.

Scallop Cocktail I

Clean scallops, put in saucepan and cook until they begin to shrivel. Drain, chill and put in small fluted shells, allowing five for each shell. Arrange two shells on each plate of finely crushed ice, placing between shells a small glass containing cocktail dressing, same as used for Oyster Cocktail I (see The Boston Cooking-School Cook Book, p. 180).

Scallop Cocktail II

Mix ingredients, except scallops. Cook scallops five minutes, drain, chill thoroughly, and cut in halves. Add to sauce and serve in cocktail glasses. This recipe makes six cocktails.

Savoy Scallops

Parboil scallops, drain, and cut in quarters. To scallop liquor add enough fish stock to make one and one-third cups. Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, fish liquor. When boiling point is reached remove to back of range and add gradually Mayonnaise Dressing; then scallops and thyme. Keep hot in chafing dish, but do not allow mixture to boil. For the thyme remove the tiny leaves from sprigs of dried thyme.

Samoset Scallops

Parboil scallops, drain and cut in quarters. Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, cream. Bring to the boiling point and add tomatoes mixed with soda. Again bring to the boiling point, add cheese and, as soon as cheese has melted, egg slightly beaten, scallops, and seasoning. Serve on squares of toasted bread.

Scalloped Scallops

Wash and pick over scallops. Melt butter and add cracker and bread crumbs. Put a layer of crumbs in buttered dish, cover with scallops, add one-half the cream and season with salt and pepper; repeat, cover with buttered crumbs and bake until crumbs are brown, the time required being about twenty-five minutes.

Scallops Bresloise

Cook scallops in water and wine, to which salt and pepper have been added, five minutes; drain and chop. Chop onion and cook with butter five minutes, stirring constantly; add flour and stir until well blended; then pour on gradually, while stirring constantly, liquor drained from scallops. Bring to the boiling point and add scallops and remaining ingredients, except buttered bread crumbs. Fill buttered shells with mixture, sprinkle with buttered crumbs, arrange in pan, and bake until crumbs are brown.

Fried Scallops à la Huntington

Clean one quart scallops and pour over the juice of one lemon, one tablespoon olive oil, one-half teaspoon finely chopped parsley, one teaspoon salt, and one-half teaspoon pepper. Cover, let stand thirty minutes, and drain. Mix three tablespoons chopped cooked ham, four tablespoons soft, stale bread crumbs, two tablespoons grated Parmesan cheese, and one teaspoon chives, finely cut. Dip scallops in egg, roll in mixture, fry in deep fat and drain on brown paper. Sprinkle with salt, remove to hot platter, and garnish with parsley.

How to Boil Lobsters

Have ready a large kettle containing vigorously boiling water, adding one tablespoon salt to each quart of water. Put in live lobsters, tail end down, one at a time, having the water come to the boiling point between each addition. Lobsters should be entirely covered by water. Cover and let boil twenty minutes.

Spanish Lobster in Casseroles

Remove meat from a two-pound lobster and cut in small pieces. Put body bones and claw meat in a stewpan, cover with two and one-half cups cold water and add one slice, each, carrot and onion, sprig of parsley, and stalk of celery. Bring to the boiling point and let boil until reduced to one and one-half cups; then strain. Melt four tablespoons butter, add four tablespoons flour and stir until well blended; then pour on gradually lobster stock. Bring to the boiling point and add one-half cup heavy cream, yolks of two eggs, slightly beaten, and lobster dice. Season with one tablespoon lemon juice, one-half teaspoon salt, one-fourth teaspoon paprika, and one-eighth teaspoon pepper. Put one tablespoon boiled rice in each buttered individual casserole, fill with lobster mixture, and on top place a small slice broiled tomato, brushed over with melted butter and seasoned with salt and pepper.

Planked Live Lobster

Split a one and one-half pound live lobster (see The Boston Cooking-School Cook Book, p. 189), put in dripping pan, brush shell over with olive oil or melted butter and bake in a hot oven fifteen minutes. Remove to plank and garnish with Julienne potatoes, slices of peeled and chilled tomatoes, overlapping one another, slices of cucumber and parsley. Pour over lobster melted butter, seasoned with salt, pepper and lemon juice.

Planked Live Lobster with Oysters

Split and bake a lobster, same as for Planked Live Lobster, cooking only twelve minutes. Clean and pick over one cup oysters, put over tail and body meat of lobster, sprinkle with salt and pepper and dot over generously with butter. Put in oven and bake until oysters are plump and edges curl. Garnish with Saratoga Chips (see The Boston Cooking School Cook Book, p. 314) and sprigs of parsley.

Crab Meat Urzini

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, milk and cream. Bring to the boiling point, season with salt and add crab meat, mushroom caps (sliced and sautéd in butter), and pimiento (cut in long, thin strips). Use as a filling for patties, vol-au-vent, or Swedish timbales.

Crab Meat Mornay

Melt butter, add flour, cornstarch, and salt, and stir until well blended; then pour on gradually, while stirring constantly, chicken stock; bring to the boiling point and let boil three minutes. Add milk gradually, again bring to the boiling point and add egg yolks, slightly beaten. Butter eight individual casseroles, cover bottoms with crab meat, cover meat with sauce, and sprinkle with cheese. Run under gas flame to melt cheese, and brown.

Crabs Ravigôte

Season crab meat with remaining ingredients, mix thoroughly and arrange in six scallop shells, spread evenly with Ravigôte Mayonnaise (see The Boston Cooking-School Cook Book, p. 344) and garnish with fillets of anchovies, arranged lattice fashion.

WAYS OF COOKING OTHER FISH

Fisherman’s Haddock

Remove head and tail from a four-pound haddock, split and wipe with a piece of cheese-cloth wrung out of cold water. Sprinkle inside with one cup salt, cover and let stand over night. In the morning remove salt, rinse thoroughly, tie in cheese-cloth, and cook in boiling water until tender. Drain thoroughly, and remove from cheese-cloth to hot platter. Garnish with steamed potatoes of uniform size and boiled beets (cut in slices and slices cut in fancy shapes; then seasoned with butter and salt), alternating vegetables. Cut four one-fourth-inch slices fat salt pork in small cubes and try out. Serve fish with pork scraps, pork fat, and two cups white sauce.

Broiled Pompano, Cucumber Hollandaise

Order fish dressed for broiling; wipe, sprinkle with salt and pepper, and place in a greased broiler. Broil flesh side until well seared, brush flesh side sparingly with olive oil or melted butter and continue broiling on flesh side until fish begins to brown, again brush over with butter or oil and continue broiling on flesh side until well browned. Turn and broil skin side until fish is done. Remove to heated platter, pour over Cucumber Hollandaise (see p. 157) and garnish at one end of platter with ten thin slices of lemon (from which seeds have been removed) and ten thin slices of round radishes, alternating and overlapping them. In middle of garnish thus arranged, place a sprig of parsley.

Baked Halibut, Swedish Style

Wipe halibut and remove skin. Place in an earthen baking dish, sprinkle with salt and pepper and brush over with melted butter. Drain tomatoes and add sugar. Spread over fish, then cover with onion, thinly sliced. Bake twenty minutes, pour over cream and bake ten minutes. Remove onion and serve at once, from dish in which it was cooked.

Shattuck Halibut

Wipe a one and one-half pound slice chicken halibut with a piece of cheese-cloth, wrung out of cold water. Put in a buttered copper platter or dripping pan, and sprinkle with salt and pepper. Arrange on top five three-fourth-inch slices cut from medium-sized tomatoes, which have been peeled; then sprinkle with Julienne-shaped pieces cut from a green pepper. Bake in a hot oven twenty-five minutes, basting four times, using one-third cup melted butter and after that is gone, liquor in platter.

Halibut à la Suisse

Wipe a two-pound piece of halibut with cheese-cloth, wrung out of cold water. Put in baking pan of correct size, sprinkle with salt and pepper and put on top one-half cup butter. Bake fifteen minutes, basting twice; then cover with one-fourth pound mushrooms, broken in pieces, and pour over one cup cream. Again bake fifteen minutes, add one teaspoon beef extract and bake ten minutes, basting twice. Remove to hot serving dish, pour around sauce remaining in pan, and garnish with parsley.

Halibut Veronique

Wipe two three-fourth-pound slices chicken halibut and cut into eight fillets. Sprinkle with salt and pepper, brush over with lemon juice, and put a thin slice of onion on each. Cover, and let stand two hours. Remove onion, place fillets in buttered pan of correct size and pour over the following sauce:

Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, two-thirds cup fish stock, and one-half cup cream. The fish stock used is made from bones, skin, and trimmings of fish.

Cover and bake in a hot oven five minutes. Transfer fish to a copper platter.

Remove skin and seeds from three-fourths cup Malaga grapes, pour over three tablespoons Tokay wine, cover, and let stand thirty minutes. Drain, add to sauce which has been strained, seasoned with salt, and cooked five minutes; then add two teaspoons wine in which grapes have soaked and pour over fish.

Serve in copper platter.

Halibut Loomis

Slice onion and add parsley, thyme, cloves, and bay leaf. Put in pan, lay fish over vegetables, sprinkle with salt and pepper, and add wine, vinegar, and cold water to cover. Cover and let stand two hours. Place on range, bring to boiling point and let boil fifteen minutes. Remove to hot platter and pour over the following sauce: Melt two tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup milk, and one-third cup liquor, in which fish was cooked. Bring to the boiling point and add two tablespoons grated cheese, one-fourth teaspoon salt, few grains pepper, and the yolk of one egg, slightly beaten. Dot over with one tablespoon butter, place in a hot oven and bake until well browned. Sprinkle with one-half tablespoon finely chopped parsley and serve at once.

Fillets of Halibut à la Hollanden

Wipe fish and cut into eight fillets. Take up each fillet separately, roll, and fasten with a wooden skewer. Arrange pork in pan, cover with onion and bay leaf, broken in pieces, and place fillets over all. Work butter until creamy, add flour and stir until well blended. Then mask fillets with mixture, sprinkle with buttered crumbs, and bake in a hot oven. Remove to serving dish, take out skewers, and pour around the following sauce:

To two and one-half tablespoons fat, remaining in pan, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup rich milk or cream. Bring to the boiling point and season with one-fourth teaspoon salt, one-eighth teaspoon pepper, and one tablespoon butter, bit by bit.

Huntington Halibut, Sauce Verte

Wipe a slice of halibut, weighing about one pound, with a piece of cheese-cloth wrung out of cold water. Free from skin and bones and force through a meat chopper; there should be one and three-fourths cups. Put in mortar and add whites of two eggs gradually, while working constantly until mixture is smooth, then add one and one-fourth cups heavy cream and salt, pepper and cayenne to taste. Rub through a sieve, line buttered individual moulds with mixture and nearly fill spaces with creamed shrimps or crab meat and cover with forcemeat. Set in pan of hot water, cover with buttered paper and bake until firm. Remove to hot serving dish and pour around Sauce Verte (see p. 160).

Haddock à la Metropole

Skin, bone, and cut haddock into few fillets for individual service. Cover bones, skin, and trimmings with water, add carrot, onion, parsley, and pepper; bring to the boiling point and let simmer until reduced one-half. Melt butter, add flour and stir until well blended; then add fish stock, which has been strained, and bring to the boiling point. Arrange fish in buttered pan, brush over with lemon juice (using one and one-half tablespoons), sprinkle with salt and pepper, and pour over sauce. Cover with buttered paper and bake fifteen minutes. Beat cream until stiff, add pimiento purée, chives, and salt. Spread fillets with cream. Sprinkle with buttered crumbs, and bake until crumbs are brown. To obtain pimiento purée drain canned pimientos and force through a purée strainer.

Stuffed Baked Haddock à la Preston

Wipe, skin, and fillet a four-pound haddock. Brush over with lemon juice and sprinkle with salt and pepper. Put one fillet in buttered pan, spread with mushroom filling, cover with remaining fillet, pour over two-thirds cup cream, and bake twenty-five minutes. Sprinkle with two-thirds cup buttered bread crumbs and bake until crumbs are brown. Remove to hot serving dish and strain around liquor remaining in pan.

Mushroom Stuffing.—Mix one-half cup bread crumbs with three tablespoons melted butter and one-third cup mushroom caps, cut in pieces; then add one-half teaspoon salt and a few grains pepper.

Baked Bluefish à la Muisset

Wipe, scale, cut off fins, and remove large bones from a three-pound fish. Place on a buttered fish sheet in dripping pan and sprinkle with one teaspoon salt mixed with one-half teaspoon curry powder. Work one tablespoon butter until creamy, add one teaspoon anchovy essence, and spread over fish. Bake twenty-five minutes, basting four times with melted butter, using one-third cup. Mix two ounces blanched and chopped almonds and one tablespoon capers. Add one-half cup chicken or brown stock, bring to the boiling point and let simmer five minutes. Pour over fish, sprinkle with coarse bread crumbs, and bake until crumbs are brown. Remove to hot serving dish and garnish with parsley.

Stuffed Turbans of Flounder

Wipe, skin, and cut flounders into eight fillets. Trim and coil around inside of buttered muffin rings, placed in a buttered pan. Cook mushroom caps and onion juice with butter one minute. Add flour and stir until well blended; then pour on gradually, while stirring constantly, cream. Bring to the boiling point and add oysters and seasonings. Fill muffin rings with mixture, cover with buttered paper, and bake fifteen minutes. Sprinkle with buttered bread crumbs and continue baking until crumbs are brown.

Fillets of Flounder in Paper Cases

Cut cold boiled ham in one-fourth-inch slices, then in oblong-shaped pieces with rounding corners. Fillet large flounders and cut in pieces. Arrange a thick piece on each piece of ham, sprinkle with salt and pepper, put in paper cases and turn edges, thus preventing escape of juices. Put in pan, brush cases with melted butter and bake in a hot oven fifteen minutes. Arrange on hot serving plates without removing cases. Serve with melted butter.

Fillets of Sole, St. Malo

Clean, wipe, and fillet three flounders. Put in buttered pan, sprinkle with salt and pepper, and pour over three-fourths cup fish stock (made from trimmings and bones), one-half cup white wine, liquor drained from one-half pint parboiled oysters, two slices, each, carrot and onion, bit of bay leaf, sprig of parsley, and stalk of celery, broken in pieces. Cover with buttered paper and bake twenty minutes. Remove fillets to copper platter. Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup liquor remaining in pan. Bring to the boiling point, add one-half cup heavy cream, and season with one-half teaspoon salt and a few grains paprika.

Strain sauce over fillets, place a parboiled oyster on each, sprinkle with six tablespoons Parmesan cheese, and bake until cheese is melted.

Fillets of Sole Marguery

Wipe, skin and fillet two sole. Put in buttered dripping pan, sprinkle with salt and paprika and pour over one-third cup white wine. Cover with buttered paper and bake in a moderate oven fifteen minutes. Put bones and trimmings of fish in saucepan, add body bones from a small lobster and six little neck clams. Cover with two and one-half cups cold water, bring to the boiling point and let simmer until stock is reduced to one cup. Melt three tablespoons butter, add three tablespoons flour and stir until well blended, then pour on gradually the fish stock. Bring to the boiling point and add one-fourth cup wine in which fish has cooked and season with salt and pepper. Arrange fillets on copper platter, strain over sauce and garnish with slices of lobster meat, chopped truffle and one dozen little neck clams. Sprinkle with grated Parmesan cheese and bake until thoroughly heated.

Baked Shad, Roe Sauce

Clean and split a three-pound shad. Place in an oiled dripping pan, sprinkle with salt and pepper, brush over with melted butter and bake in a hot oven thirty minutes. Remove to serving dish and pour around Roe Sauce (see p. 159).

Petite Halibut, Lobster Sauce

Free raw halibut from skin and bones and force through a sieve; there should be one cup. Pound in a mortar, and add gradually the white of one egg; then add gradually one cup heavy cream, and season with three-fourths teaspoon salt, one-eighth teaspoon pepper, and a few grains cayenne. Turn into slightly buttered individual fish moulds, set in pan of hot water, cover with buttered paper, and bake until firm; the time required being about fifteen minutes. Remove from moulds to hot serving dish and insert peppercorns to represent eyes. Pour around Lobster Sauce and garnish with fan-shaped pieces of lemon, or diamond-shaped pieces of red pepper, and slices of cucumber cut in the shape of fishes.

Lobster Sauce

Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-third cup lobster stock and one-fourth cup cream. Bring to the boiling point and add one-fourth cup butter, bit by bit, yolks of two eggs, one tablespoon lemon juice, one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, and two tablespoons lobster meat cut in cubes.

Moulded Rolled Fillets of Halibut

Wipe, skin, and fillet a three-pound chicken halibut or turbot. Cut each of the four fillets in halves, lengthwise. Trim into shape, sprinkle with salt and lemon juice, and spread with salmon forcemeat. Roll like a jelly roll and roll in buttered cheese-cloth, fastening ends with soft twine. Cook over boiling water twenty minutes. Cool, remove from cheese-cloth, and cut in one-third-inch slices, crosswise. Line buttered charlotte russe moulds with prepared fish, spread with halibut forcemeat to keep pieces in shape and fill cavity with a mixture of three-fourths cup cold, cooked, flaked salmon and halibut (using equal parts), and one-fourth cup chopped mushrooms, moistened with sauce made from one and one-half tablespoons, each, butter and flour and one-third cup fish stock. Cover with salmon forcemeat, set in a pan of hot water, cover with buttered paper and bake until firm, the time required being about forty-five minutes. Remove from moulds to hot platter, as shown in illustration and garnish with thin slices of lemon, shrimps, and parsley. Pour around English Fish Sauce.

Salmon Forcemeat.—Cut stale, baker’s bread in slices, remove crusts, break, crumb in small pieces and pack solidly in cup; there should be three-fourths cup. Cover crumbs with cold water and let stand one minute. Drain in cheese-cloth and squeeze as dry as possible. Put in saucepan, add three-fourths tablespoon butter and cook, stirring constantly, until a paste is formed; then spread on a plate to cool. Force two-thirds cup of cold, cooked salmon through meat chopper, pound in a mortar with bread mixture and add one-third cup heavy cream, two eggs, three-fourths teaspoon salt, one-eighth teaspoon pepper, and a slight grating nutmeg.

Halibut Forcemeat.—Melt three tablespoons butter, add six tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-third cup fish stock. Remove from range, cool, put in mortar and pound with one and one-half cups uncooked halibut, forced through a meat chopper. When well blended, add two eggs and three egg yolks, two teaspoons salt, one-fourth teaspoon pepper, and one-half cup heavy cream. Force through a purée strainer.

English Fish Sauce.—Make a stock from trimmings from salmon and halibut, a nape of halibut, one sprig, each, parsley, and thyme, one onion, cut in halves, bit of bay leaf, one-fourth cup white wine, two tablespoons Sherry wine, one tablespoon lemon juice, and five cups water. Cook until reduced to two cups.

Melt three and one-half tablespoons butter, add three and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-third cups stock, the remaining two-thirds being used for forcemeat, and fish and mushroom mixture. Bring to the boiling point and season with salt and pepper.

Finnan Haddie, Caledonian Style

Cut a four-pound finnan haddie in halves, lengthwise, put one-half in dripping pan, surround with milk and water, using equal proportions, place on back of range, where it will heat slowly, and let stand twenty-five minutes. Trim fish to fit a copper platter or granite-ware pan, by cutting off flank and a piece from tail end. Pour over a cream sauce and surround with six halves of potatoes of uniform size, washed and smoothly pared. Bake until potatoes are soft (the time required being about forty minutes), basting with the cream sauce four times during the cooking.

If cooked in copper platter, serve from it; if cooked in pan, remove to hot serving dish and pour around sauce. For the Cream Sauce melt two tablespoons butter, add two tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one cup milk and one-half cup cream. Bring to the boiling point and season with a few grains pepper.

Epicurean Finnan Haddie

Soak finnan haddie in milk to cover, one hour. Bake in a moderate oven thirty minutes and separate in flakes; there should be two cups. Cook shallot and pepper in butter five minutes, stirring constantly. Add salt, paprika, and cayenne mixed with flour and stir until well blended; then pour on gradually, while stirring constantly, milk and cream. Bring to the boiling point and add finnan haddie. Serve on squares of toasted bread, or turn into a buttered baking dish, cover with buttered crumbs and bake until crumbs are brown.

Savory Finnan Haddie

Soak a finnan haddie in milk to cover one hour; then cook until tender and separate into flakes; there should be one cup. Cut a two-inch cube of fat salt pork in tiny dice and try out. To two tablespoons of the pork fat add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup rich milk. Bring to the boiling point and add finnan haddie, pork scraps, yolks of two eggs, slightly beaten, and one and one-half cups small potato balls or cubes, which have been cooked in boiling, salted water until soft. Season with salt and pepper and serve as soon as thoroughly heated.

Epicurean Fish Cutlets

Cook shallot and red pepper with butter five minutes, stirring constantly. Add flour mixed with salt and paprika and stir until well blended; then pour on gradually, while stirring constantly, milk and cream. Bring to the boiling point, add fish, and spread on a plate to cool.

Shape, dip in crumbs, egg, and crumbs, fry in deep fat and drain on brown paper. Arrange on a serving dish, garnish with sprigs of parsley, and serve with or without

Epicurean Sauce.—Mix one tablespoon tarragon vinegar, two tablespoons grated horseradish root, one teaspoon English mustard, one-half teaspoon salt, and a few grains cayenne; then add one-half cup whipped cream and three tablespoons Mayonnaise Dressing.

Smelts au Beurre Noir

Split and bone eight selected smelts, sprinkle with salt and pepper, roll in flour and sauté in butter. Remove serving dish, pour over Beurre Noir and sprinkle to with one-half tablespoon finely chopped parsley.

Beurre Noir.—To fat in pan add two and one-half tablespoons butter and stir until well browned; then add one teaspoon lemon juice and a few grains, each, salt and pepper. Strain over fish.

Smelts à la Guaymas

Wipe, split, and bone six selected smelts. Sprinkle with salt, pepper, onion juice, and lemon juice; cover and let stand fifteen minutes. Parboil a red pepper, remove seeds and outside skin and rub pulp through a sieve; then add one tablespoon grated Parmesan cheese. Spread smelts with mixture, roll, fasten with wooden skewers, dip in crumbs, egg, and crumbs, fry in deep fat and drain. Serve with Guaymas Sauce (see p. 159).

Smelts Veronique

Clean eight selected smelts, sprinkle with salt and pepper, roll in flour and sauté in olive oil until delicately browned, turning frequently. Remove to hot serving dish and sprinkle with one-fourth cup Jordan almonds, blanched, cut in thin slices crosswise and sautéd in olive oil. Garnish with Fried Potato Curls.

Fried Smelts, Britannia

Clean smelts, remove heads and tails, and cut in one-half-inch slices crosswise. Cut thin slices of bacon in pieces. Arrange fish and bacon alternately on skewers having four of each for a service. Brush over with olive oil, seasoned with salt and pepper, roll in crumbs, fry in deep fat and drain on brown paper. Garnish with parsley and serve with sections of lemon.

Planked Smelts

Clean and bone eight selected smelts and arrange on a buttered plank in the shape of a large fish. Sprinkle with salt and pepper, spread with Maître d’Hôtel Butter and bake twelve minutes. Garnish around edge with potato roses, made by forcing Duchess potatoes through a pastry bag and rose tube, and bake until fish is done and potatoes are brown. Remove from oven, sprinkle with finely chopped parsley and between roses place slices of cucumber and sections of small tomatoes, each, dressed with French dressing. Serve at once from plank.

Gloucester Salt Codfish

Cut boneless salt codfish in two-inch pieces, cover with lukewarm water and let stand fifteen minutes. Drain, dry on a towel and sauté in butter in a hot frying pan until delicately browned. Add rich milk or thin cream to about half cover fish and bring gradually to the boiling point. Pour into hot serving dish.

Spanish Codfish

Pick over salt codfish and separate in small pieces; there should be two-thirds cup. Cover with lukewarm water, soak until soft, and drain. Cut four medium-sized cold boiled potatoes in slices. Arrange alternate layers of potatoes and fish in buttered baking dish, sprinkle with salt and pepper and cover with one and one-half canned pimientos cut in strips; repeat. Pour over one cup tomato sauce, cover with buttered cracker crumbs and bake until crumbs are brown.

Salmon Soufflé, Spanish Sauce

Thoroughly rinse salmon, remove bones and skin, separate into flakes and add seasonings. Cook bread crumbs in milk five minutes, add salmon and the egg yolks beaten until thick and lemon-colored; then cut and fold in whites of eggs, beaten until stiff and dry. Turn into a buttered dish, set in a pan of hot water, and bake in a moderate oven until firm. Serve with Spanish Sauce (see p. 154).

Spiced Salmon

Remove fish from one can choice selected salmon. Rinse thoroughly with hot water and remove skin and bones. Put one cup vinegar in saucepan and add one teaspoon whole cloves, one-half teaspoon allspice berries, eight peppercorns, and one-fourth teaspoon salt. Bring to the boiling point, pour over fish, cover and let stand two hours. Drain and separate into flakes.

Court Bouillon

Cook carrot, onion, celery, and parsley with butter three minutes, add remaining ingredients and bring to boiling point. To be used for stock in which to boil fish.

Scallop Cocktail.—Page 81.

Boiled Pompano, Cucumber Hollandaise.—Page 88.

Shattuck Halibut.—Page 89.

The Preparing of Stuffed Turbans of Flounder.—Page 94.

Stuffed Turbans of Flounder.—Page 94.

Fillet of Flounder in Paper Cover Ready for Oven.—Page 95.

Fillet of Flounder in Paper Cover.—Page 95.

Petite Halibut, Lobster Sauce.—Page 97.

Moulded Rolled Fillet of Halibut.—Page 98.

Iroquois Steak

SEASON one and one-fourth pounds Hamburg steak with salt and pepper and form into one large elliptical-shaped cake. Put in a slightly greased hot iron frying pan, sear on one side, turn and sear on other side. Remove to copper platter and bake in a hot oven. Spread with softened butter, sprinkle with salt and pepper and garnish with fried strips of green pepper. Arrange glazed silver-skinned onions at each end of platter. Fry the strips of pepper in deep fat; then strip off the outside skin that blisters during the process.

Steven Steak

Cut flank end from a sirloin or Porterhouse steak, wipe and remove superfluous fat. Force through a meat chopper or finely chop and add two tablespoons cracker crumbs, one-half teaspoon salt, one-eighth teaspoon paprika and one-half egg, slightly beaten. Shape into a cake, using as little preserve as possible and sauté in a hot iron frying pan. Remove to platter, pour around one cup White Sauce I (see The Boston Cooking-School Cook Book, p. 266), to which is added one-fourth teaspoon beef extract. Garnish with parsley.

Smothered Round Steak

Try out, in a hot iron frying pan, three slices fat salt pork three by four inches and add one onion, peeled and cut in thin slices. Cook, stirring constantly, until onion is brown. Wipe a two pound slice of round steak, put in frying pan and pour over one and one-half cups cold water and add one-fourth teaspoon salt. Bring quickly to the boiling point, cover closely, remove to back of range and let simmer until meat is tender. Remove steak to hot platter and strain stock of which there should be one cup. Melt one tablespoon butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly hot stock. Bring to the boiling point, season with salt and pepper and pour over steak.

Planked Rump Steak

Wipe a rump steak, cut two inches thick, and pan-broil for ten minutes. Pipe a border of mashed potatoes (using a pastry bag and rose tube) around edge of slightly buttered plank; put steak in centre and place in oven to brown potatoes and finish cooking meat. Garnish with Glacéd Onions (The Boston Cooking-School Cook Book, see p. 296), Julienne Potatoes, buttered carrot slices, Littleton Stuffed Peppers (see p. 174) and sautéd mushroom caps. Place plank on platter and surround with parsley.

Planked Sirloin Steak

Wipe a sirloin steak, cut two inches thick, remove flank end, and pan-broil ten minutes. Pipe a border of mashed potatoes around edge of slightly buttered plank and make eight nests of mashed potatoes. Place steak on plank and put in oven to brown potatoes and finish cooking steak. Fill potato nests with canned peas, reheated and seasoned, and arrange around at equal distances piles of buttered carrot cubes and stuffed tomatoes. Fit plank into nickel frame and send to table.

Tournadoes of Beef

Wipe a fillet of beef, cut in three-fourth-inch slices and trim in circular shapes. Sauté in butter in a hot iron frying pan six minutes. Arrange on serving dish, place a Hominy and Horseradish Croquette on each and on each croquette place a section of banana, sautéd in butter. To fat remaining in frying pan add two tablespoons boiling water, one-half teaspoon beef extract and one tablespoon butter. Pour around beef.

Beef Tenderloins à la Wright

Cut six three-quarter-inch slices from a tenderloin of beef, trim and shape into rounds and broil four minutes. Wipe and chop ten mushrooms, add three tablespoons butter and cook five minutes; then add two tablespoons flour, one-half cup cream, two tablespoons Sherry wine, one and one-half teaspoons salt, one-eighth teaspoon, each, nutmeg and cayenne and cook five minutes. Put mixture in eight puff paste cases, cover with broiled tenderloin and garnish top of each with a sautéd mushroom cap. Serve with Sauce Béarnaise (The Boston Cooking-School Cook Book, see p. 275).

Larded Fillet of Beef, Madeira Sauce

Wipe a fillet of beef, remove fat, veins and tendonous portions, skewer in shape and lard upper side with grain of meat. Place on rack in pan, sprinkle with salt and pepper, dredge with flour and put in bottom of pan small pieces of pork. Bake in a hot oven twenty-five minutes, basting three times. Take out skewer, remove meat to hot platter, pour around Madeira sauce and garnish with parsley. For the sauce brown four tablespoons butter, add five tablespoons flour and stir until well browned. Then pour on gradually, while stirring constantly, one and one-fourth cups brown stock. Bring to the boiling point and add two canned pimientos (drained and cut in thin strips), one-half teaspoon salt and a few grains pepper. Again bring to the boiling point and add one and one-half tablespoons Madeira wine.

Fillet of Beef à la Newport

Wipe, remove fat, veins and tendonous portions from a fillet of beef. Put one-fourth cup butter in hot frying pan and add two tablespoons finely chopped parsley and two slices lemon. When butter is melted, add fillet and turn frequently until entire surface is seared and well browned. Cook, turning occasionally, twenty minutes; then pour over one-fourth cup Sherry wine, cover and let stand eight minutes. Place on hot platter, remove lemon and pour liquid in pan over meat. Garnish with parsley.

Hungarian Goulasch

Wipe two pounds beef cut from lower part of round with a piece of cheese-cloth, wrung out of cold water, and cut in one and one-half inch cubes. Put in saucepan, add one quart boiling water, to which has been added two cloves of garlic, and let boil five minutes. Cover and let simmer until meat is tender.

Pare potatoes and cut in three-quarter-inch slices, then cut slices in cubes; there should be one and one-half cups. Cover with boiling salted water and let boil five minutes; drain and add to meat fifteen minutes before serving time to finish the cooking. Peel twenty-four tiny onions and cook in boiling salted water to cover; drain and add to goulasch. Cream three tablespoons butter, add three tablespoons flour and work until smooth; then add by small pieces to stock in stewpan (of which there should be two cups), stirring constantly. Season with salt and pepper and turn on a hot platter.

Pot Roast

Wipe one and one-half pounds lean beef, cut from fore quarter, with a piece of cheese-cloth, wrung out of cold water, and cut in one and one-half inch pieces. Put in an earthen dish (a bean-pot will answer the purpose) or casserole dish, and add one onion, peeled and sliced, eight slices of carrot cut one-fourth inch thick, two sprigs parsley, one and one-half teaspoons salt, and a half teaspoon peppercorns. Add meat and two cups, each, hot water and canned tomatoes. Cover and bake in a slow oven three and one-half hours. Half an hour before serving time thicken with three tablespoons butter, worked until creamy and mixed with three tablespoons flour, and add one cup canned peas, which have been thoroughly rinsed with cold water and allowed to become reoxygenated. Remove onion, carrot, parsley and peppercorns and turn on a hot serving dish.

Pot Roast, American Style

Buy four pounds beef, cut from top of shin or from a rib roll. Wipe with a piece of cheese-cloth, wrung out of cold water, rub over with salt and sprinkle with pepper. Roll in flour and sear the entire surface in hot fat salt pork. Place in a casserole dish or porcelain-lined kettle. Add one-half cup hot water, cover and cook four hours, adding more water as needed, and turning three times during the cooking. If done in a casserole dish, bake in the oven; if in either of the other vessels mentioned, cook on top of range.

Wash and scrape two carrots, cut in one-eighth-inch slices, cook in boiling salted water until soft; drain and season with butter, salt and pepper. Wash, pare and soak eight small potatoes of uniform size and cut in eighths, lengthwise. Cook in boiling salted water to cover; drain, sprinkle with salt and pour over one-fourth cup clarified butter. Remove meat to a hot serving dish, surround with carrot and potatoes and garnish with parsley. If cauliflower is at hand, it makes a most agreeable addition to this dish.

Cannelon of Beef

Wipe one and one-half pounds lean beef, cut from round, and finely chop. Add one-third cup finely chopped fat salt pork and season with salt and pepper. Shape in a roll, wrap in buttered paper, place on rack in dripping pan and bake in a hot oven thirty-five minutes, basting every five minutes with butter, melted in boiling water, using three tablespoons butter and three-fourths cup water. Remove from paper to serving dish. Pour around tomato sauce and garnish with parsley.

Swedish Meat Balls

Wipe one pound beef, cut from lower part of round, with a piece of cheese-cloth wrung out of cold water. Force through a meat-chopper or chop finely; there should be two cups. Add one-half cup stale bread crumbs and one egg, slightly beaten; then season with two-thirds teaspoon salt, one-eighth teaspoon pepper and a few grains nutmeg. Make into balls, using as little pressure as possible, one and one-half inches in diameter; cover and let stand one hour. Try out three slices fat salt pork three inches square and brown meat-balls in pork fat. Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and three-fourths cups brown stock. Bring to the boiling point and season with salt and pepper. Add balls to sauce, cover and let simmer one and one-half hours. Swedish meat-balls are frequently served with dumplings.

Canadian Meat Pie

Wipe steak, remove fat and cut lean meat in three-fourths-inch cubes. Soak, pare, trim and cut kidneys in one-fourth-inch cubes. Try out fat, removed from steak; add onion and stir constantly until well browned. Add one tablespoon butter, beef and kidneys and stir constantly until entire surface of meat is well seared and browned; then remove to stewpan. To fat remaining in pan, add boiling water and strain; then add Worcestershire Sauce, salt and pepper. Pour over meat, cover tightly and let cook on back of range, or over gas flame (over which is placed an asbestos cover), until meat is tender. Strain off liquid remaining in pan and thicken with remaining butter and flour mixed together. When meat is cold, turn into an elliptical-shaped granite-ware baking dish (having a half-inch rim) in the centre of which is placed an earthen cup, and pour over one-half the sauce, reserving the remainder to pass separately, when the pie is served. Place on rim of pan a three-fourths-inch strip of paste, brush over with cold water and put on a cover from the centre of which a circular piece has been cut. Garnish, as shown in illustration, with a braid of paste and four diamond-shaped pieces. Around edge make a row of parallel creases, one-half inch apart, using the back of a knife. Between each two creases snip paste three times, using scissors. Bake in a hot oven.

Casserole of Beef

Cut cold roast beef and cold broiled steak, alone or in combination, in one-inch cubes; there should be one quart. Put in a casserole dish and add two cups brown sauce or beef gravy, one-half cup celery cut in small pieces, one-half cup carrot cut in small cubes, one onion thinly sliced, one cup canned tomatoes, one teaspoon Worcestershire Sauce, one-half teaspoon salt and one-eighth teaspoon pepper. Cover and bake one hour; then add one cup peas, beans or mushrooms, canned or fresh, one cup potato balls or cubes, which have been cooked in boiling salted water ten minutes, and two tablespoons Sherry wine. Again cover and cook thirty minutes, or until potatoes are soft. Serve from casserole.

Cold Roast Beef à la Shapleigh

Cut cold roast beef in thin slices and arrange slices overlapping one another, lengthwise of platter. Mix six tablespoons olive oil, two tablespoons Tarragon vinegar, one teaspoon salt, one-fourth teaspoon pepper, one-half teaspoon, each, paprika and dry mustard, and one tablespoon, each, finely chopped shallot, parsley and red pepper. Pour dressing over meat and garnish with crisp lettuce leaves, stoned olives and curled celery.

Baked Larded Liver, Claret Sauce

Skewer, tie in shape and lard upper surface of calf’s liver. Place in pan and spread with the following mixture: Cream three tablespoons butter and add one and one-fourth teaspoons salt and one-half teaspoon, each, ground clove and pepper. Pour around liver one-half cup boiling water and cook in a moderate oven one hour, basting every ten minutes. Remove to hot serving dish, skim off fat from liquor remaining in pan, add one cup claret wine and strain sauce around liver.

Fricandeau of Liver

Cook butter with onion three minutes, stirring constantly. Add flour and stir until well blended; then pour on cream, gradually, while stirring constantly. Bring to the boiling point and add salt, paprika and liver. When thoroughly heated add Sherry wine, and pour over toast (from which crusts have been removed). Garnish with toast points and parsley.

Calf’s Liver à la Madame Beque

Wipe liver and cut in one-inch cubes. Sprinkle with salt and pepper and cover with thin slices lemon and three sprigs parsley. Let stand two hours, fry in deep fat one minute and drain on brown paper. Remove to hot serving dish and garnish with slices of lemon and sprigs of parsley.

Calf’s Brains à la York

Wash brains and cook thirty minutes in boiling, salted, acidulated water, to which has been added one slice, each, onion and carrot, sprig of parsley, bit of bay leaf and stalk of celery, broken in pieces. Remove from stock, drain and place under a weight; when cold cut in small cubes, pour over one-half cup Sherry wine, cover and let stand one hour. Brush and peel one-fourth pound mushroom caps, cut in slices, and sauté in butter. Melt three tablespoons butter, add three tablespoons flour and stir until well blended. Then pour on gradually, while stirring constantly, one cup thin cream and one-half cup heavy cream. Bring to the boiling point, add brains and mushroom caps and season with one teaspoon salt, one-fourth teaspoon paprika and a few grains cayenne.

Corned Beef Tomato Toast à la Bradley

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, tomatoes, to which soda has been added. Bring to the boiling point and add milk and salt and again bring to the boiling point. Dip toast (from which crusts have been removed) separately in sauce, and when soft remove to serving dish. To remaining sauce add chopped corned beef and pour over all. Sprinkle with cheese and garnish with toast points and parsley.

Iroquois Steak.—Page 107.

Tournadoes of Beef.—Page 109.

Planked Sirloin Steak.—Page 109.

The Larding of a Fillet of Beef.—Page 110.

Cold Roast Beef à la Shapleigh.—Page 116.

Canadian Meat Pie.—Page 114.

Lamb Chops, Reforme

WIPE six French chops and sprinkle with one-half teaspoon salt and one-fourth teaspoon pepper. Roll in flour, egg (slightly beaten and diluted with one and one-half tablespoons water) and five tablespoons finely chopped raw ham. Sauté in a hot iron frying pan, arrange on a hot platter and pour around the following sauce: Cut in thin strips two gherkins, one small truffle, six mushroom caps, and white one hard-boiled egg. Add one tablespoon Sherry and three-fourths cup brown stock. Bring to the boiling point and let simmer five minutes. Season to taste with salt.

Spanish Lamb Chops, Truffle Sauce

Wipe six French chops, cut one and one-half inches thick, split meat in halves, cutting to bone, and stuff with the following mixture: Mix six tablespoons soft bread crumbs, three tablespoons chopped mushroom caps, two tablespoons melted butter and salt and cayenne to taste. Dip chops in crumbs, egg and crumbs, and fry in deep fat. Serve with Truffle Sauce (see p. 154).

Kernels of Lamb, Currant Mint Sauce

Wipe eight lamb chops, remove eye of meat and sauté in a hot iron frying pan or blazer from six to eight minutes, sprinkling with salt the last two minutes of the cooking. Remove to hot dish and serve with Currant Mint Sauce (The Boston Cooking-School Cook Book, see p. 219).

Tournadoes of Lamb

Order six kidney lamb chops cut two inches thick. Remove fat and bone and skewer lean meat into six circular pieces. Coil around each a thinly cut strip of bacon, having bacon overlap one inch, and fasten with wooden skewers. Sprinkle with salt and pepper; place in a greased broiler, and broil over a clear fire or bake in a hot oven; the time required being about fifteen minutes. Remove to hot platter and garnish with Savory Potatoes (see p. 182) and parsley. Mint jelly should accompany this dish.

Sautéd Fillets of Lamb

Order two pounds lamb cut from fore quarter. Remove bones and cut meat in strips one inch in thickness; then flatten with a cleaver to three-fourths inch in thickness. Arrange on a platter and pour over a marinade, made by mixing three tablespoons olive oil, three tablespoons vinegar, two-thirds teaspoon salt, one-half onion finely chopped, and one tablespoon parsley finely chopped. Cover and let stand over night or for several hours. Remove pieces of vegetables from fillets and sauté in a hot frying pan, using as little butter as possible.

Lamb Chops à la Rector

Force a border of Duchess Potato mixture around edge of plank, using a pastry bag and tube. In centre place two thin pieces of broiled ham and on ham place two thick broiled chops, the bone ends of which are garnished with paper frills. At ends of plank place canned artichoke bottoms, drained, heated and seasoned with melted butter, salt and pepper. Fill artichoke bottoms with Rector Potatoes (see p. 187). Place sautéd mushroom caps between chops. Garnish with sprigs of parsley.

Mutton Duck

Remove the bones from a fore quarter of lamb, excepting the leg bone, from the inside end of which a piece should be sawed, so as to make a shape more like a duck. From outside end saw off pieces, that bone may be left to better represent bill. Scrape removed blade bone, trim, point end and insert to represent tail. Stuff, sew, skewer, cover parts representing head and tail with buttered paper and tie into shape. Place on rack in dripping pan, sprinkle with salt and pepper, dredge meat and bottom of pan with flour, and arrange three gashed thin slices of fat salt pork on meat and one slice cut in pieces in bottom of pan. Roast in a hot oven two hours, basting every fifteen minutes, with one-third cup butter melted in two-thirds cup boiling water, and after that is gone, with fat in pan. Remove string, paper and skewers, place on serving dish and garnish with fried potatoes and Baked Egg Plant in Pimiento Cases.

Serve with a brown gravy made from fat in pan.

A fore quarter of lamb may be ordered dressed for a mutton duck at any first-class city market, when it will be necessary to remove stitches if one cares to use stuffing. It may be roasted without stuffing.

Devonshire Saddle of Mutton

Wipe a saddle of mutton, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake in a hot oven one and one-quarter hours, basting every ten minutes with fat in pan. Serve with Devonshire Sauce (see p. 159).

Lamb Réchauffé

Melt jelly in chafing dish and add cream and wine. Season with salt and cayenne. Dilute arrowroot with milk and add to mixture and when thickened add lamb. Serve as soon as meat has thoroughly heated.

Lamb à la Breck

Finely chop cold roast lamb; there should be one cup. Season with one-half teaspoon salt, one-eighth teaspoon pepper, one-eighth teaspoon celery salt and a few drops onion juice. Put in a buttered baking dish and pour over one and one-half cups milk, to which have been added four eggs, slightly beaten. Bake in a moderate oven until firm.

Cold Roast Lamb, Family Style

Cut cold roast lamb in slices and arrange, overlapping one another, around chop plate. In centre place individual moulds of seasoned, hot, chopped boiled spinach, seasoned with butter, salt and pepper. Make a depression in each mould and in cavity thus made drop a poached egg. Garnish with watercress.

Lamb Chops à la Rector.—Page 122.

Tournadoes of Lamb Ready for Cooking.—Page 121.

Mutton Duck Ready for Oven.—Page 122.

Mutton Duck Garnished for Serving.—Page 122.

Bavarian Veal Chops

WIPE six loin chops and put in a stewpan with one-half sliced onion, eight slices carrot, two stalks celery, one-half teaspoon peppercorns, four cloves and two tablespoons butter. Cover with boiling water and let simmer until chops are tender. Drain, season with salt and pepper, dip in flour, egg and crumbs, fry in deep fat and drain on brown paper. Arrange on hot serving dish and surround with two cups boiled macaroni, broken into two-inch pieces and mixed with the following sauce: Peel and slice onions; there should be two cups. Cover with boiling water, cook five minutes, drain, again cover with boiling water and cook until soft; again drain and rub through a sieve. Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add onion purée and one-half cup cream or milk. Season with one-half teaspoon salt and a few grains pepper.

Veal Holstein

Wipe and trim two slices of veal, cut from the leg; then pound by using edge of saucer or plate and cut in pieces for serving. Sprinkle with salt and pepper, dip in stale bread crumbs, egg and crumbs, and sauté in a hot iron frying pan, until well browned, using two-thirds pork fat to one-third butter. Place on back of range, pour over one and one-half cups brown sauce, cover and let simmer until meat is tender, the time being from one to one and one-half hours. Remove to serving dish and strain sauce around cutlets. Garnish each with a poached egg and around dish arrange thin slices of cucumber pickles, thin slices of cooked beets (cut in fancy shapes), slices of lemon (sprinkled with finely chopped parsley) and stoned olives stuffed with capers and anchovies.

Stuffed Cushion of Veal, Brown Mushroom Sauce

Order a five-pound cushion of veal (a piece cut from the upper part of the leg). Wipe, stuff and truss. Put one-fourth pound butter in a hot iron frying pan and when melted add veal and cook until the entire surface is seared and well browned, turning frequently, using a two-tined fork to prevent piercing. Cover and bake in a hot oven from one and one-half to two hours. Remove to hot platter, garnish with parsley and serve with Brown Mushroom Sauce.

Stuffing.—Toast six slices of stale baker’s bread, cut one-half inch in thickness, with crusts removed. Pour over brown or chicken stock to moisten. Add one two-inch cube fat salt pork, finely chopped, one hard-boiled egg, finely chopped, and one-fourth pound mushroom caps, cleaned, peeled, sautéd in butter three minutes and cut in strips. Season with salt and pepper.

Brown Mushroom Sauce.—Pour off one-fourth cup fat remaining in pan, add five tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-fourth cups brown stock, bring to the boiling point and add one-third cup mushroom liquor (obtained by cooking stems and peeling of mushroom caps). Season with salt and pepper, add fat remaining in pan, stirring vigorously, and strain through a double thickness of cheese-cloth, placed over a strainer. Add one-half pound mushroom caps, cleaned, peeled, cut in slices and sautéd in butter three minutes. Bring to the boiling point and serve at once.

Loin of Veal, Allemande

Order a piece cut from loin of veal with ribs and flank attached. Remove meat which lies nearest the backbone in one piece. Remove meat from flank, discarding skin; then force through a meat chopper; there should be seven-eighths cup. Add one-third cup beef suet, finely chopped, and mix thoroughly. Cook three-fourths cup stale bread crumbs with three-fourths cup milk, until reduced to a thick paste. Add three tablespoons butter, one egg and one egg yolk, slightly beaten, one tablespoon tomato catsup, one-eighth teaspoon grated nutmeg, and salt, pepper and cayenne to taste. Combine mixtures, shape in a loaf, roll in crumbs, egg and crumbs. Arrange four slices of fat salt pork lengthwise of centre of dripping pan. Place on pork the long rib bones (which have been removed), on bones, the meat roll, and over roll the piece of lean meat. Sprinkle with salt and pepper, dredge meat and bottom of pan with flour and over meat arrange pieces of fat salt pork. Bake in a slow oven two hours. As soon as flour in pan is brown, baste with fat in pan and continue the basting every ten minutes, using two cups stock, which has been made from bones and trimmings. During the last half-hour of the cooking pour over one-half cup sour cream. Remove to platter and garnish with Deerfoot Potatoes (see p. 187) and parsley.

Serve with a brown gravy made from fat in pan.

Sweetbreads à la Root

Parboil three pair sweetbreads, drain, then cool and insert strips of truffles, using a larding needle. Put in a pan six slices carrot, one-half small onion, sliced, one stalk celery, cut in pieces, one sprig parsley, a bit of bay leaf and a two-inch cube fat salt pork, cut in pieces. Place sweetbreads over vegetables, add one-half teaspoon salt and one-fourth teaspoon pepper; cook on range ten minutes. Pour over one cup white stock, one-fourth cup white wine and two tablespoons port wine. Cover and bake thirty minutes.

Arrange around platter a purée of French chestnuts, forced through a pastry bag and tube. Place sweetbreads in centre. Strain sauce, remove fat and add one-third cup finely chopped mushroom caps, cooked in one-half tablespoon butter, two minutes. Pour sauce over sweetbreads and garnish with sprigs of watercress.

South Park Sweetbreads

Parboil two sweetbreads in milk, cool and cut in one-half-inch cubes. Work one-fourth cup butter until creamy and add the yolks of four hard-boiled eggs, forced through a potato ricer, and one tablespoon brandy. Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup cream. Bring to the boiling point and add egg paste, one-half cup Sherry wine, three-fourths teaspoon salt, one-eighth teaspoon pepper, a few gratings nutmeg, whites of four hard-boiled eggs, finely chopped, and sweetbreads. Serve in timbale cases, patty shells or puff paste vol-au-vents.

Sweetbreads Monroe

Parboil a sweetbread and cut in six pieces. Put in a saucepan and add one small sliced onion, one stalk celery, cut in slices crosswise, four slices fat salt pork, cut in cubes, one tablespoon butter, one teaspoon salt and one-eighth teaspoon pepper. Cook six minutes, stirring almost constantly; then add three-fourths cup chicken stock and one-fourth cup white wine. Cover and let simmer thirty-five minutes. Remove sweetbreads and strain stock. Melt one tablespoon butter, add one tablespoon flour and stir until well blended; then pour on gradually, while stirring constantly, stock. Add one can French peas (drained and rinsed) and let simmer ten minutes. Divide peas in six small casseroles, place a piece of sweetbread on each, cover with Béarnaise Sauce (The Boston Cooking-School Cook Book, see p. 275) and garnish with a piece of truffle.

Waldorf Sweetbreads

Soak two pair sweetbreads in cold water to cover one hour and cook in equal parts of white wine and boiling water (to which has been added one-half tablespoon salt) ten minutes. Drain, trim, place under a weight and let stand one-half hour. Put in a saucepan, cover with thin strips of fat salt pork, two slices each of onion and carrot, sprig of parsley and one and one-half cups chicken stock. Bring to the boiling point and let simmer one-half hour. Drain, cut in pieces and arrange on canned artichoke bottoms (reheated and seasoned with butter, salt and pepper) around a mound of cooked hominy sprinkled with finely chopped parsley.

Pour around Waldorf Sauce (see p. 155) and garnish with cutlet-shaped pieces of sautéd bread (the top being sprinkled over with white of eggs, then dipped in finely chopped parsley), watercress and parsley.

Mock Sweetbreads

Finely chop one pound lean veal, add two ounces finely chopped fat salt pork, and work, using the hands, until well blended; then add two-thirds cup soft bread crumbs, two eggs, slightly beaten, one-third cup flour, one-half cup rich milk, one-half teaspoon salt and one-eighth teaspoon pepper. Form into eight elliptical-shaped pieces, put in dish, dot over with butter, using one and one-half tablespoons, and pour around three-fourths cup chicken stock. Cover and bake one hour, basting every ten minutes of the cooking. Remove to hot serving dish and pour around white, brown or tomato sauce.

Loin of Veal Allemande Ready For Oven.—Page 127.

Loin of Veal Allemande.—Page 127.

Sweetbreads à la Root.—Page 128.

Sweetbreads Monroe.—Page 129.

Waldorf Sweetbreads.—Page 130.

Kernels of Pork

WIPE a spare rib of pork and remove lean meat in one piece. Cut in three-fourth-inch slices crosswise, sprinkle with salt and sauté in a hot iron frying pan, rubbed over with pork fat. Arrange down the centre of a hot platter and surround with nests made of Savory Potatoes filled with Creamed Silver Skins. Garnish with sprig of parsley.

Roast Crown of Pork

Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim off backbone. Shape each piece in a semicircle, having ribs outside, and sew pieces together to form a crown. Trim ends of bones evenly, care being taken that they are not left too long. Sprinkle with salt, dredge with flour and place on rack in dripping pan (bones down) and bake in a hot oven two hours, basting every fifteen minutes with fat in pan, which comes from trimmings of pork fat placed in pan, as that which comes from crown is insufficient.

Remove to chop plate, surround with groups of Baked Potato Apples (see p. 185) at regular intervals, and between potato apples, halves of baked apples. Garnish ends of bones with paper frills and put a large bunch of parsley in centre of crown.

Fort Lincoln

Cut three slices fat salt pork (three inches by four inches) in small cubes and try out. To two tablespoons pork fat add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk, bring to the boiling point and season with one-half teaspoon salt and a few grains pepper. Add one and one-half cups cold roast pork, cut in cubes, and when thoroughly heated add pork scraps. Make a border in fort shape of mashed potatoes, fill with mixture and garnish with fried potato balls and parsley.

Little Roast Pig

Clean, stuff, truss and skewer a suckling pig. Make four parallel gashes, three inches long, through skin on each side of backbone. Put on rack in dripping pan, brush entire surface with melted butter, sprinkle with salt, pour around two cups boiling water and cover with buttered paper. Roast in a hot oven three hours, basting every fifteen minutes with liquor in pan. Remove paper after cooking two and one-half hours and brush over with heavy cream. Remove to serving dish, put small red apple in mouth, cranberries in eye sockets and laurel wreath around neck. Garnish with nest-shaped hominy croquettes filled with Apple Ball Sauce (see p. 391), sections of red apples and watercress.

Stuffing

Peel onions, add boiling water to cover and parboil ten minutes. Add sage leaves and cook two minutes longer; then drain off water. Finely chop onions and sage and add to bread crumbs, with butter and egg slightly beaten. Season with salt and pepper.

Fried Salt Pork, Country Style

Cut fat salt pork in thin slices, and slices in halves crosswise (making pieces about three by two inches), and gash each rind edge four times. Dip in a mixture of corn meal and flour, using two parts corn meal to one part flour; put in a hot iron frying pan and cook until crisp and well browned, turning frequently. Remove from pan and strain fat through a double thickness of cheese-cloth placed over a fine strainer. Put one and one-half tablespoons fat in saucepan, add two and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and add one-fourth teaspoon salt, a few grains pepper and one tablespoon butter, bit by bit; then add one and one-half cups boiled potato cubes. Pile in centre of hot serving dish and surround with prepared pork. Garnish with sprigs of parsley.

Bacon Curls

Cut bacon in as thin slices as possible and remove rind. Put in a hot iron frying pan and during the cooking shape in the form of curls, using a knife and fork. Drain on brown paper and arrange on serving dish around a mound of Corn Oysters (see p. 167).

Ham à la Van Voast

Wash and soak ham over night in cold water to cover. Put in kettle, cover with cold water and add six slices carrot, six slices onion, two stalks celery, three sprigs parsley, one teaspoon whole cloves, one teaspoon allspice berries and one-half teaspoon peppercorns.

Bring to the boiling point and let simmer until meat is tender. Cool in water in which it has been cooked, take from water, remove skin and cover with the following paste: Mix one cup soft stale bread crumbs, one cup brown sugar, and enough mustard mixed with vinegar to hold the mixture together. Pour over two cups cider and bake in a slow oven one hour, basting every ten minutes.

Roast Ham, Cider Sauce

Soak a twelve-pound ham several hours, or over night, in cold water to cover. Wash thoroughly, scrape and trim off hard skin near end of bone. Put in a kettle with one-half cup, each, sliced onion and carrot, two sprigs parsley, one-half bay leaf, four cloves and five peppercorns. Cover with cold water, bring slowly to boiling point and let simmer until tender, the time required being about four hours. After two hours of the cooking, add one quart cider. Allow ham to cool in liquor. Remove from liquor, take off skin, sprinkle with sugar and fine bread crumbs. Put dashes of paprika over ham, about every two inches, and insert a clove in centre of each dash. Bake one hour in a slow oven. Serve hot with Cider Sauce (see p. 160).

Frosted Ham

Remove outside skin from a cold boiled ham and trim off most of the fat, leaving as smooth a surface as possible. Rub over with cracker dust (made from hard crackers, rolled and put through a fine sieve) and spread with Ornamental Frosting. Decorate with Ornamental Frosting (see p. 353) (colored pink and green) forced through a pastry bag and tube. Remove to platter, garnish bone with paper frill and bone end with silver skewer stuck with a large truffle between two pimolas. Arrange around ham a border of small lettuce leaves and watercress.

Sausages à la Maître d’Hôtel

Cut apart a string of small sausages and pierce each several times with a fork. Put in a frying pan, cover with boiling water and cook ten minutes. Drain, return to pan and fry until well browned, turning frequently. Remove to hot platter, pour over Maître d’Hôtel Butter (see The Boston Cooking-School Cook Book, p. 273) and garnish with watercress.

Miss Daniel’s Meat Loaf

Chop meat finely, mix and add remaining ingredients in order given. Shape into a loaf, put in pan and lay across top six thin slices fat salt pork. Roast in a hot oven one and one-half hours, basting every ten minutes, at first with one-half cup hot water and after that has gone, with fat in pan. Remove to platter, pour around tomato or brown sauce and garnish with parsley. Many think one small onion, peeled and finely chopped, an agreeable addition to this dish.

German Loaf

Force ham, pork, garlic and onion through meat chopper. Add seasonings and again force through meat chopper; then add egg white and cream and mix thoroughly. Put four strips of uncooked ham fat on centre of square of cheese-cloth, press mixture into shape and place over fat. Roll in cheese-cloth and tie. Place on trivet in kettle and add three quarts boiling water, one-fourth cup vinegar and one teaspoon salt. Cover and let simmer two and one-half hours. Drain, cool and put under a weight. Cut in thin slices for serving.

Kernels of Pork.—Page 132.

Roast Crown of Pork.—Page 132.

Little Roast Pig.—Page 133.

Frosted Ham.—Page 136.

Smothered Chicken, Swedish Style

DRESS, clean and split two young, small broilers. Sprinkle inside and outside with salt and pepper, dredge outside sparingly with flour and fold over. Heat a Scotch kettle, pour in one cup heavy cream and add chickens. Cook until chickens are well browned, turning frequently and adding more cream as necessary. Cover and cook until chickens are tender and remove to hot platter. To three tablespoons fat remaining in kettle add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-half cups chicken stock and one-half cup cream. Bring to the boiling point, season with salt and pepper and strain. Pour around broilers and garnish with parsley.

Chicken in Casserole

Dress and clean a young, tender fowl and cut in pieces for serving. Spread with one-third cup butter, put in a casserole and sprinkle with salt and pepper. Pour over one cup boiling water, cover, and cook until chicken is tender, the time required being about one hour. Add one cup cream and two cups fresh mushroom caps, broken in pieces. Cook ten minutes and thicken with one tablespoon flour, diluted with two tablespoons water.

Chicken Paprika

Dress, clean and cut two chickens in pieces for serving; then sprinkle with salt and pepper. Cook four and one-half tablespoons butter with one-half onion finely chopped, fifteen minutes, stirring almost constantly to prevent burning. Add chicken, sprinkle with four and one-half tablespoons flour, mixed and sifted with one teaspoon paprika, and pour over one and one-half cups chicken stock. Bring to the boiling point and let simmer twenty minutes, adding more chicken stock if necessary. Remove to casserole dish, cover and cook until chicken is tender.

Delmonico’s Devilled Chicken

Wipe a chicken, dressed same as for broiling, sprinkle with salt and pepper, place in a well-greased broiler and broil over a clear fire eight minutes. Remove to pan and rub over with the following mixture: Cream four tablespoons butter and add one teaspoon made mustard, one-half teaspoon salt, one teaspoon vinegar and one-half teaspoon paprika. Sprinkle with three-fourths cup buttered, soft bread crumbs and bake until chicken is tender and crumbs are browned.

Chicken Pie, Country Style

Dress, clean and cut up two fowls. Put in a stewpan with one onion, cover with boiling water, bring to the boiling point and let simmer until meat is tender. When half cooked, add one-half tablespoon salt and one-eighth teaspoon pepper. Remove chicken, strain stock, skim off fat, return to stewpan and let simmer until reduced to four cups. Thicken stock with one-third cup flour, diluted with enough cold water to pour easily. When boiling point is reached, add three tablespoons butter, bit by bit, and more salt if necessary. Place a small cup in the centre of baking dish, arrange pieces of chicken around it (removing some of the larger bones) and pour over gravy.

Cover with a baking powder crust one-half inch in thickness from the centre of which a circular piece two inches in diameter has been removed. Roll remaining dough, one-fourth inch in thickness, in rectangular shape, cut in thirds lengthwise and braid strips. Put around opening in crust, and bake in a hot oven. Remove to plate and arrange a paper collar around dish.

Baking Powder Crust.—Mix and sift three cups bread flour, two tablespoons baking powder and one and one-half teaspoons salt. Work in three tablespoons each butter and lard, using the tips of the fingers; then add one and one-fourth cups milk.

Planked Boned Chicken

Bone a chicken, sprinkle with salt and pepper, dredge with flour and dot over with two tablespoons butter. Put in a buttered pan and bake in a moderate oven thirty-five minutes. Pipe around plank brushed over with melted butter, a border of mashed sweet potatoes. Put chicken on plank and bake until potato is reheated and well browned. Garnish with Saratoga Potatoes (see The Boston Cooking-School Cook Book, p. 314), Hominy and Horseradish Croquettes (see p. 41), sautéd sliced mushroom caps and sprig of parsley.

Ambassadrice Capon

Dress, clean, stuff, truss and roast a capon. Cut a slice in such fashion as to remove wishbone, not quite cutting off; then cut around second joints at body, not quite cutting off, and then force wings back. Cut breast meat in slices. Cut as many one-third-inch slices of bread as there are slices of breast meat and shape in cutlet forms; spread one side with paté-de-fois-gras and sauté in butter. Place bird on platter and arrange around bird, croûtons on which is placed breast meat; then garnish each with a circular piece of truffle. With a sharp knife or scissors cut out breast bone and fill cavity with cooked asparagus tips or stalks seasoned with butter and salt.

Garnish with parsley. Serve with a gravy made from four tablespoons fat remaining in pan, four tablespoons flour, one cup, each, chicken stock and cream, and salt and pepper to taste.

Knickerbocker Suprême of Chicken

Remove breast meat from three young chickens and trim into cutlet shape. Sprinkle with salt and pepper, dip in heavy cream, roll in flour and sauté in butter until delicately browned. Arrange in pan, dot over with two tablespoons butter, cover with buttered paper and bake ten minutes, or until tender. Remove to cutlet-shaped pieces thinly sliced hot broiled ham, garnish top of each with three asparagus tips and pour around the following sauce: Melt three and one-half tablespoons butter, add three and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock and one-half cup cream; bring to the boiling point, and add one-half teaspoon salt, one-eighth teaspoon paprika and the yolk one egg slightly beaten. Sautéd mushroom caps, arranged overlapping one another, lengthwise of centre of dish, adds to the attractive appearance of this dish.

Moulded Jellied Chicken

Wipe a knuckle of veal, put in soup kettle, cover with cold water and bring to boiling point; then add a six-pound fowl, and cook until meat is tender, adding, the last hour of cooking, one teaspoon salt. Remove fowl and put aside to cool, when it should be cut in slices. Force lean meat from veal through meat chopper; there should be one and one-half cups. Let stock simmer until reduced to two cups; then add one-fourth teaspoon salt, one-eighth teaspoon pepper and a few drops onion juice; cool and clear.

Add to veal one cup stock and season to taste, with salt, paprika, onion and lemon juice. When well mixed add one cup celery, cut in small pieces.

Place a bread pan in pan of ice-water, pour in stock one-eighth inch deep; when firm decorate with whites and yolks of hard-boiled eggs, canned pimientoes, cut in fancy shapes, and fresh mint leaves. Add remaining stock by spoonfuls, lest the decoration be disarranged. When firm add alternate layers of veal and sliced chicken until all is used. Cover top layer with buttered paper; on this place pan and weight. Let stand for several hours or over night in ice box. Remove from pan to serving dish and garnish with cress.

Chicken à la Cadillac

Heat chicken and ham cubes in sauce and put in individual casserole dishes. Arrange short stalks of hot, buttered asparagus on each dish.

Meat Cakes

Mix ingredients in order given, shape in small, flat cakes, dip in egg and crumbs, and sauté in butter until well browned on both sides. Remove to hot platter and pour around one cup White Sauce, to which has been added (just before serving time) one-third cup celery cut in small pieces.

Turkey Tetrazzini

Make a sauce of butter, flour, cream, salt, celery salt and pepper. When boiling point is reached, add turkey, spaghetti and mushrooms. Fill buttered ramekin dishes with mixture, sprinkle with cheese and crumbs and bake until crumbs are brown.

Moulded Jellied Chicken.—Page 143.

Chicken Pie, Country Style.—Page 141.

Planked Boned Chicken.—Page 142.

Ambassadrice Capon.—Page 142.

Knickerbocker Suprême of Chicken.—Page 143.

Chicken à la Cadillac.—Page 144.

Venison Steak, Port Wine Sauce

WIPE venison steak, place on a well-greased broiler and broil over a clear fire. Remove to hot platter, pour around Port Wine Sauce and garnish with parsley.

Port Wine Sauce

Cook butter and currant jelly three minutes, stirring constantly. Add peppercorns, cloves, cinnamon, onion, port wine and brown stock and cook two minutes. Melt butter, add cornstarch and stir until well blended; then pour on gradually, while stirring constantly, the hot liquid. Bring to the boiling point and add lemon juice, salt, cayenne and remaining port wine. Strain, reheat, and add glacéd cherries, cut in halves, and marrow.

To poach Marrow.—Remove marrow from marrow bone and cut in one-half-inch slices crosswise. Put in boiling salted water, cover and let simmer eight minutes.

Rabbit à la Southern

Dress and clean two rabbits and disjoint in pieces for serving. Cover with three pints cold water to which have been added one and one-half tablespoons salt and let stand three hours. Drain, wipe, sprinkle with salt and pepper and roll in flour. Try out one-half pound of bacon cut in pieces; there should be two-thirds cup fat. Put in iron frying pan, add rabbit, cover and cook slowly one and one-half hours, turning frequently. Pour over one cup milk and cook thirty minutes. Remove to serving dish and garnish with parsley.

Pigeon Pie

Dress, clean and truss six pigeons and sauté in salt pork fat until entire surface is seared, turning frequently. Put in a kettle, nearly cover with boiling water and add one-half teaspoon peppercorns, one onion, stuck with eight cloves, eight slices carrot, two sprigs parsley and two stalks celery and let simmer five hours. Remove pigeons, strain liquor and thicken with four tablespoons butter melted and cooked with three tablespoons flour. Reheat pigeons in sauce, arrange in a pastry case and cover with a pastry top.

Squabs en Casserole

Dress, clean and truss three jumbo squabs. Put in casserole, brush over with melted butter, cover and bake ten minutes. Add one-half cup chicken stock, again cover and cook until squabs are tender. Add one cup boiled potato balls, one bunch cooked asparagus and five Bermuda onions, peeled, cut in one-fourth-inch slices, broiled over a clear fire and then brushed over with melted butter and sprinkled with salt.

Sautéd Quail à la Moquin

Dress, clean and truss six quail. Put in a copper saucepan one-half cup butter, two finely chopped shallots, two cloves garlic, finely chopped, one-half bay leaf, one teaspoon peppercorns and two cloves, and cook, stirring constantly, eight minutes. Sauté quail in mixture until well browned. Pour over one pint white wine and let simmer thirty minutes. Remove quail, strain sauce into casserole and add slowly one pint heavy cream. Season with one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne and one teaspoon finely cut chives. Put quail in casserole, cover and heat to the boiling point. Serve in casserole.

Larded Stuffed English Partridge
Cold Orange Sauce

Clean, stuff, lard and truss three birds. Put in casserole and add one-third cup trimmings from pork cut in small pieces. Put in hot oven and cook uncovered fifteen minutes, basting three times, using three tablespoons melted butter. Pour over one-half cup Sherry wine, cover and cook twenty-five minutes. Remove to serving dish on slices of toasted bread, garnish with watercress and serve with Cold Orange Sauce (see p. 160).

Larded Breasts of Guinea Chicken

Remove breasts from bird, leaving wing joints attached, and scrape and trim bones. Lard upper side of breasts, using four lardoons to each. Put in dripping pan, sprinkle with salt and pepper, dredge with flour and brush over with cream. Bake in a hot oven thirty minutes, basting three times with fat in pan. Remove to thin slices of hot, fried or broiled ham and serve with Brown Nut Sauce (see p. 155). Put frills on bones and garnish with potato balls and pastry boats filled with Asparagus Mousselaine.

Game Mousse, Sauce Bigarrade

Force one pound uncooked duck meat through a meat chopper; repeat, and add gradually the whites of two eggs. When thoroughly blended rub through a sieve. Add heavy cream to make of right consistency, the amount required being about two cups. Season with salt, cayenne and nutmeg. Sprinkle a buttered mould with chopped truffle, pour in mixture, cover with buttered paper, set in pan of hot water and bake until firm. Remove from mould to serving dish, pour around Sauce Bigarrade and garnish with parsley.

Sauce Bigarrade.—After breast meat has been removed from one pair ducks, put remainder of birds, broken in pieces, in kettle; cover with cold water and add one-half onion, six slices carrot, two sprigs celery, one sprig parsley, bit of bay leaf and one-half teaspoon peppercorns. Bring to the boiling point and let simmer until stock is reduced to two cups; then strain. Melt three tablespoons butter, add three tablespoons flour and stir until well blended, then pour on gradually, while stirring constantly, stock. Again bring to the boiling point and season with one-half teaspoon salt, one-eighth teaspoon pepper and a few grains paprika; then add one-third cup orange juice, one tablespoon lemon juice and the rind of one-fourth orange (parboiled two minutes in boiling water, freed from white portion and cut in Julienne-shaped pieces).

Larded Breasts of Guinea Chicken.—Page 149.

Squabs en Casserole.—Page 148.

Cracker Stuffing

ADD water to butter and pour over crackers to which seasonings have been added.

New England Stuffing

Remove outside crusts from bread. Cut bread in slices and toast until delicately browned; then put in chopping bowl and chop while adding hot water to moisten. Add pork finely chopped, egg well beaten and seasonings to taste.

Fall River Stuffing

Put turkey giblets in saucepan and cover with one quart cold water. Place on range and heat gradually until boiling point is reached; then let simmer until giblets are tender. The liver will cook in less time than the heart and gizzard, and should be removed as soon as done. Split and spread sixteen common crackers with butter, allowing one-half tablespoonful to each half-cracker. Pour over crackers two and three-fourths cupfuls of stock in which giblets were cooked. As soon as crackers have absorbed stock, add giblets chopped and seasoned with salt and pepper. Summer savory, sage or marjoram may be added as desired.

Swedish Stuffing

Mix ingredients in the order given; raisins should be cut in pieces and nut meats broken in pieces.

Bread and Celery Stuffing

Pour water over bread and let stand twenty minutes; then squeeze out all the water that is possible. Add remaining ingredients and mix thoroughly.

Oyster Stuffing

Mix bread and cracker crumbs and add melted butter, oysters washed and bearded, oyster liquor and seasonings. To beard oysters remove and discard tough muscles.

Sausage Stuffing (for Turkey)

Finely chop onion and cook in butter three minutes; then add sausage meat and cook five minutes. Boil chestnuts and mash one-half. Add to first mixture with remaining ingredients, and when thoroughly blended add whole chestnuts.

Potato Stuffing

Mix first four ingredients in the order given. Add one-half cup giblets, cooked and finely chopped. Moisten with hot water and add seasonings to taste.

Allemande Sauce

MELT three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup chicken and one-half cup cream. Bring to the boiling point and add three tablespoons grated Parmesan cheese, the yolk of one egg, one-half teaspoon salt and a few grains pepper.

Spanish Sauce

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, milk and cream. Bring to the boiling point and add seasonings and pimiento purée.

To obtain pimiento purée, drain canned pimientoes and force through a purée strainer.

Truffle Sauce

Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk and one-half cup cream. Bring to the boiling point and add one and one-half tablespoons chopped truffles, two tablespoons Madeira wine and salt and pepper to taste.

Waldorf Sauce

Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-half cups chicken stock. Bring to the boiling point, add one-half tablespoon beef extract and two tablespoons chopped truffles. Season with one-fourth teaspoon salt and a few grains pepper.

Bread Sauce

Cook one and one-fourth cups milk in double boiler with one-third cup fine, stale bread crumbs and one onion, stuck with five cloves, twenty-five minutes. Remove onion, add one and one-half tablespoons butter, one-half teaspoon salt and a few grains cayenne. Sprinkle with one-half cup coarse, stale bread crumbs, browned in one and one-half tablespoons butter.

Brown Nut Sauce

Brown butter, add peanut butter and when well mixed add flour and continue the browning; then pour on gradually, while stirring constantly, chicken stock. Bring to the boiling point and add salt and pepper. Pour around meat with which it is to be served and sprinkle with bread crumbs browned in one tablespoon butter.

Epicurean Sauce

Beat cream until stiff, using a Dover Egg Beater. Remove beater and stir in remaining ingredients.

Mock Hollandaise Sauce

Melt butter, add flour and stir until well blended; then add milk, salt, pepper and cayenne, and bring to the boiling point. Stir in the egg yolks, butter bit by bit, and lemon juice.

Horseradish Hollandaise

Wash butter and divide in thirds. Put one-third in small saucepan with egg yolks, vinegar and salt. Place saucepan in larger saucepan containing boiling water, and stir constantly until butter is melted; then add second piece of butter and, as mixture thickens, third piece. Remove from fire and add grated horseradish root, and heavy cream, beaten until stiff.

Cucumber Hollandaise

Cook vinegar with pepper (one of the small ones found in pepper sauce) until reduced to two tablespoons. Strain into saucepan, add egg yolks and one-third of the butter and stir constantly until mixture becomes heated, holding saucepan over boiling water in larger saucepan, placed on range. When butter is melted and mixture begins to thicken, add remaining butter in pieces, continuing the stirring. Add seasonings and cucumbers pared, chopped and drained from their liquor, then squeezed in cheese-cloth.

Sauce Béarnaise I

To three finely chopped shallots add two tablespoons tarragon vinegar; bring to the boiling point and let simmer until reduced one-half. Strain, add gradually to two egg yolks, slightly beaten, and cook slowly, while stirring constantly, four minutes; then add five tablespoons melted butter, one-fourth teaspoon salt, one-eighth teaspoon cayenne and one-half teaspoon finely chopped parsley.

Sauce Béarnaise II

Put water, vinegar and onion in small saucepan and heat to boiling point. Beat yolks of eggs slightly and pour on gradually hot liquid, from which onion has been removed; then add seasonings. Place saucepan in larger saucepan, containing boiling water, and cook, stirring constantly, until mixture thickens slightly; then add butter which has been worked until creamy, one tablespoon at a time, stirring constantly during the entire cooking.

Mousselaine Sauce

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, stock and cream. Bring to the boiling point and add salt and pepper. Just before serving add egg yolks, slightly beaten, and lemon juice.

Vinaigrette Sauce

Mix one teaspoon salt, one-fourth teaspoon paprika, a few grains pepper, one tablespoon tarragon vinegar, two tablespoons cider vinegar, six tablespoons olive oil, one tablespoon, each, chopped green pepper and cucumber pickle and one teaspoon finely chopped parsley.

Guaymas Sauce

To one-half cup tomato sauce add, just before serving, one-third cup Mayonnaise Dressing and three tablespoons shredded olives.

Devonshire Sauce

To one and one-half cups brown sauce add one-third cup currant jelly, beaten with a fork, one-half cup claret wine, one teaspoon lemon juice and three drops essence of anchovy.

Roe Sauce

Put two tablespoons, each, Sherry wine, white wine and butter in small shallow pan and add one-half shad roe sprinkled with salt, pepper, cayenne and a few gratings nutmeg. Cover with buttered paper and bake thirty minutes. Take from oven and remove membranes. Brown three tablespoons butter, add two tablespoons flour and continue the browning; then pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add one-fourth teaspoon beef extract, roe and one-fourth teaspoon salt.

Cold Orange Sauce

Put first three ingredients in a bowl and beat for five minutes; then add remaining ingredients and stir until well blended.

Currant Mint Sauce

Separate one-half tumbler currant jelly in small pieces, but do not beat it. Add one and one-fourth tablespoons finely chopped fresh mint leaves and thin, short shavings from one-fourth the rind of an orange.

Cider Sauce

Melt butter, add flour, and pour on gradually, while stirring constantly, hot ham liquor. Bring to the boiling point and add cider, and salt to taste.

Sauce Verte

Melt butter, add flour and stir until well blended; then pour on stock gradually while stirring constantly. Bring to the boiling point and add cream and seasonings. Again bring to the boiling point and color green.

French Artichokes, Vinaigrette Sauce

TRIM tops and wash French artichokes. Cook in boiling, salted water to cover until soft. Remove from water, drain, and separate the scales of each, so as to represent a flower. Serve with Vinaigrette Sauce (see p. 159).

Jerusalem Artichokes

Wash and pare one quart Jerusalem artichokes and cook in boiling, salted water until soft. Drain, add one-fourth cup butter, two tablespoons lemon juice, two tablespoons finely chopped parsley, one-half teaspoon salt, and a few grains cayenne. Cook three minutes and serve very hot.

Arlington Asparagus

Arrange boiled asparagus stalks through rings (one-third inch wide) cut from peel of a lemon. Place on oblong pieces of buttered toast (from which crusts have been removed), moistened with water in which asparagus was cooked. Brush lemon rings with melted butter; place in oven to reheat asparagus and arrange on serving dish.

Asparagus Mousselaine

Arrange short stalks of cooked asparagus in individual baking dishes, allowing eight to each portion, and pour over Mousselaine Sauce (see p. 158).

Lima Beans Fermière

Soak two cups dried lima beans over night in cold water to cover. Drain, put in a casserole dish, and sprinkle with one-half teaspoon salt and one-eighth teaspoon pepper. Cut a two-inch cube of fat salt pork in small pieces, try out, and strain. To fat add one small onion, thinly sliced, and one-half cup one-third-inch carrot cubes and stir constantly until vegetables are browned. Add to beans, dot over with two tablespoons butter and add water to half the height of the beans. Cover and cook in a slow oven until beans are soft.

Brussels Sprouts with Celery

Remove wilted leaves from one quart Brussels sprouts and soak in cold water fifteen minutes. Drain and cook in boiling, salted water twenty minutes, or until easily pierced with a skewer; again drain. Wash celery and cut in small pieces; there should be one and one-half cups. Melt three tablespoons butter, add celery, and cook two minutes, then add three tablespoons flour and pour on gradually one and one-half cups scalded milk. Bring to the boiling point, add sprouts, season with salt and pepper and serve as soon as sprouts are reheated.

Brussels Sprouts with Chestnuts

Pick over one quart Brussels sprouts, remove wilted leaves and soak in cold water to cover, to which has been added one-eighth teaspoon soda. Drain and cook in boiling, salted water to cover, until soft. Drain and sauté in three tablespoons butter.

Remove shells from French chestnuts and cook in boiling, salted water to cover until soft; there should be one cup. Cook one-fourth cup butter with two teaspoons sugar until well browned, stirring constantly. Add chestnuts and cook until chestnuts are browned; then add sautéd sprouts, one-third cup brown stock, one-half teaspoon beef extract, one-half teaspoon salt, a few grains cayenne, and two tablespoons brandy.

Smothered Cabbage

Take off outside wilted leaves from a firm, medium-sized cabbage, cut in quarters and remove tough centre portion; then finely chop or force through a meat chopper; there should be five cups. Melt five tablespoons butter in hot iron frying pan, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and add two teaspoons salt, one-fourth teaspoon pepper, and cabbage. Mix thoroughly, cover, put on back of range and cook slowly from fifty to sixty minutes.

Mint Glazed Carrots with Peas

Scrape three medium-sized carrots, cut in one-fourth-inch slices, then in strips or fancy shapes, using French vegetable cutters. Cook in boiling, salted water fifteen minutes and drain. Put in saucepan with one-half cup butter, one-half cup sugar and one tablespoon chopped fresh mint leaves. Cook slowly until soft and glazed. Drain and rinse thoroughly one can French peas. Cook ten minutes in boiling water to cover, drain, and season with butter, salt, and pepper. Turn peas on hot serving dish and surround with carrots.

Carrot Timbales

Wash and scrape carrots. Cut off the deepest-colored portion in thin slices, lengthwise of vegetables, and fill a quart measure packed solidly. Cook in two tablespoons butter ten minutes, stirring constantly; then cover with boiling water or stock and cook until soft. Drain and force through a purée strainer. Add two whole eggs and one egg yolk slightly beaten, and season with salt and pepper. Fill buttered timbale moulds (garnished with hard-boiled egg, cut in fancy shapes) two-thirds full, set in pan of hot water, cover with buttered paper and bake fifteen minutes.

Cauliflower Allemande

Remove leaves, cut off stalk, and soak a cauliflower thirty minutes (head down) in cold water to cover. Cook (head up) twenty-five minutes, or until soft, in boiling, salted water to cover. Drain, place in a baking dish, cover with sauce, sprinkle with one-fourth cup grated Parmesan cheese and bake until cheese is melted. For the sauce: Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add one-half teaspoon salt, few grains pepper, yolks of two eggs (slightly beaten), and one-half cup grated Parmesan cheese.

Cauliflower Mousselaine

Drain a cooked cauliflower, separate into flowerets, and pour over the following sauce: Mix the yolks of two eggs, slightly beaten, one-fourth cup cream, one-half teaspoon salt, one-eighth teaspoon nutmeg, and the juice of one-half lemon. Cook in double boiler, stirring constantly, until mixture thickens. Add two tablespoons butter, bit by bit, and when butter is melted, pour over cauliflower at once.

Cauliflower Polonaise

Remove leaves from cauliflower, cut off stalk, and soak thirty minutes (head down) in cold water to cover. Cook (head up) twenty-five minutes or until tender in one quart boiling water to which have been added one pint milk and one tablespoon salt. Drain, place on a hot serving dish, sprinkle with the yolks of two hard-boiled eggs, forced through a purée strainer, and mixed with one tablespoon finely chopped parsley and one-third cup coarse bread crumbs cooked in butter until delicately browned.

Swiss Chard

Pick over, wash, and drain one peck Swiss chard. Cook twenty-five minutes in two quarts boiling water, to which has been added one tablespoon salt. Drain, reheat, and season with butter, salt, and pepper. Serve with vinegar.

Escalloped Corn

Wipe pepper, cut in halves, lengthwise, and remove seeds; then cut in strips, and strips in halves, crosswise. Cook pepper, onion, and butter five minutes, stirring constantly. Add flour, mixed with seasonings, and stir until well blended; then pour on gradually, while stirring constantly, milk; bring to the boiling point and add corn, egg yolk, and bread broken in small pieces and cooked with one tablespoon butter until well browned. Turn into a buttered baking dish, cover with buttered crumbs and bake in a hot oven until crumbs are brown.

Richmond Corn Cakes

To corn add milk, sugar, and egg well beaten. Mix and sift flour, baking powder, and salt. Combine mixtures, drop by tablespoons in buttered muffin rings set in a buttered dripping pan, and bake in a moderate oven. A delicious accompaniment to roast beef.

Corn Toast

Cook onion with butter two minutes, stirring constantly. Add corn, cream, and seasonings, bring to the boiling point and let simmer five minutes. Pour over toast (from which crusts have been removed), garnish with toast points, and serve at once.

Corn Oysters

Put corn in saucepan, let stand one-half hour, bring to the boiling point and let simmer fifteen minutes. Add remaining ingredients and drop by spoonfuls on a hot iron frying pan, which contains a small quantity of bacon fat. Brown on one side, turn and brown other side.

Corn Soufflé

Melt butter, add flour and pour on gradually milk; bring to the boiling point, add corn, seasonings, yolks of eggs, beaten until thick and lemon-colored, and whites of eggs, beaten until stiff and dry. Turn into a buttered dish and bake in a moderate oven from twenty-five to thirty minutes.

Baked Stuffed Cucumbers

Wipe and peel cucumbers, cut in two-inch pieces, crosswise, removing seeds. Mix four tablespoons bread crumbs, two tablespoons finely chopped cooked ham, and two tablespoons grated Parmesan cheese. Moisten with tomato sauce, and season with salt, pepper, and cayenne. Put cucumber cups in shallow pan, fill with mixture, surround with chicken stock and bake thirty minutes. Remove, cover with buttered bread crumbs and bake until crumbs are brown.

Cucumber Jelly

To chicken stock add onion, parsley and cucumbers, pared and grated. Cover and let stand two hours. Heat gradually to the boiling point, add gelatine, and color green. Let stand until nearly cold; then strain into individual paper cases, in the bottom of each of which is a slice of cucumber. Garnish tops with Mayonnaise Dressing and halves of blanched Jordan almonds.

Baked Egg Plant

Pare an egg plant, cut in one-fourth-inch slices, crosswise, and soak, in cold water to cover, two hours. Drain and cook in boiling, salted water to cover until soft. Again drain and mash; then add one-fourth cup butter, one-half cup stale bread crumbs, two eggs, well beaten, a few drops onion juice, one-half teaspoon salt, and one-eighth teaspoon pepper. Line buttered Dario or individual moulds with canned pimientos (drained and dried). Fill with egg plant mixture, sprinkle with buttered crumbs, and bake in a hot oven fifteen minutes. Remove from moulds and garnish with sprigs of parsley.

Baked Stuffed Egg Plant

Wipe egg plant and cut in quarters, lengthwise. Remove pulp close to skin, leaving thin shells. Force pulp through a meat chopper and drain; there should be two and two-thirds cups. Put in a saucepan, add one and one-half cups ham stock, bring to the boiling point and let boil twenty minutes. Add three-fourths cup coarse, dried bread crumbs, one-fourth cup melted butter, one teaspoon lemon juice, one-half teaspoon salt, and one egg, slightly beaten. Fill shells with mixture, sprinkle with buttered crumbs, and bake in a hot oven fifteen minutes.

Egg Plant Turque

Wipe three small egg plants, cut in halves, lengthwise, fry in deep fat twelve minutes and drain. Scoop out inside and finely chop. Put two tablespoons olive oil in saucepan, and when heated add one tablespoon finely chopped onion, and cook five minutes. Add three tablespoons uncooked rice, and one-half clove of garlic, finely chopped, and cook five minutes; then add chopped egg plant, one cup tomato sauce, one-half teaspoon salt, and one-fourth teaspoon grated nutmeg. Turn into a buttered dish and bake forty-five minutes. Add yolks of two eggs, slightly beaten, and stuff egg plant shells with mixture. Cover with buttered crumbs and bake until crumbs are brown.

Creamed Mushrooms

Clean mushrooms, remove caps, and cut both stems and caps in thin slices. Melt butter, add sliced mushrooms and cook three minutes. Sprinkle with salt and pepper, dredge with flour and pour over cream. Cook five minutes, stirring constantly.

Mushroom and Tomato Toast

Cut stale bread in one-third-inch slices, shape with a large round cutter and sauté in butter until delicately browned. Wipe mushrooms and cut in pieces; there should be two cups; then cook in two tablespoons butter five minutes. Cook one tablespoon butter and one-half teaspoon finely chopped shallot three minutes. Add one cup tomato purée, bring to the boiling point and let simmer three minutes; then add one-half teaspoon salt, one-eighth teaspoon pepper, and a few grains paprika. Arrange mushrooms on six rounds of bread, pour over tomato, and sprinkle with one tablespoon finely chopped parsley.

Creamed Silver Skins

Peel three cups small silver-skinned onions and cook in boiling, salted water to cover, fifteen minutes. Drain, add one cup thin cream, and cook in double boiler until soft, adding three-fourths teaspoon salt the last ten minutes of the cooking.

Onion Soufflé

Cook onions in boiling salted, water until soft, drain and force through a sieve; there should be one and one-fourth cups onion pulp. Melt four tablespoons butter, add four tablespoons flour, and pour on gradually one-third cup water in which onions have been cooked and one-third cup cream; then add onion pulp and bring to the boiling point. Season with salt and pepper. Beat yolks of three eggs until thick and lemon-colored and add to first mixture. Cut and fold in whites of eggs beaten until stiff and dry. Turn into a buttered baking dish and bake twenty-five minutes in a moderate oven. Serve at once.

Onion Farci

Peel six large Bermuda onions and remove a part of the inside. Put in saucepan, cover with boiling water and let boil six minutes. Drain, and stuff with veal forcemeat. Place onions in pan on six thin slices fat salt pork, pour around one cup brown or chicken stock and bake until onions are soft; the time required being about thirty-five minutes. Remove onions to serving dish, strain stock, skim off all fat that is possible, add one teaspoon beef extract, one-fourth tablespoon butter, and salt and pepper to taste. Pour over onions.

Veal Forcemeat.—Finely chop raw veal; there should be one-half cup. Add two tablespoons finely chopped fat salt pork and one-half cup soft bread crumbs, cooked with one tablespoon butter and one tablespoon finely chopped onion, three minutes. When mixture is well blended add one-half teaspoon salt, one-eighth teaspoon pepper, and one egg, slightly beaten.

Oyster Plant with Fine Herbs

Wash and scrape one bunch oyster plant. Put at once into cold acidulated water and let stand ten minutes. Cut in one-inch slices crosswise and cook in boiling salted water to cover until soft. Drain, put in pan with three tablespoons butter, reheat. Add one teaspoon finely chopped parsley and one-half teaspoon finely chopped chives. Sprinkle with salt and pepper.

Sautéd Parsnips

Cut cold, boiled young parsnips in sixths, lengthwise. Sauté in butter until delicately browned and sprinkle with salt and pepper.

Peppers Stuffed with Fresh Green Corn

Cut a thick slice from the stem end of each pepper, remove seeds and parboil peppers fifteen minutes in boiling salted water to which is added one-eighth teaspoon soda. Drain, fill with corn mixture, arrange on serving dish, sprinkle tops with paprika, and garnish with parsley.

Corn Mixture.—Remove husks and silky threads from one dozen ears of green corn. Cut lengthwise of cob through each row of kernels and scrape with a knife to remove pulp; there should be two and one-half cups. Put pulp in omelet pan, add one-half cup milk and cook slowly, on back of range, twenty-five minutes, stirring frequently. If cooked on a gas range, gas flame should be turned low and covered with an asbestos mat. Season with butter, salt and pepper.

Jarvis Stuffed Peppers

Cut slices from stem ends of six green peppers, remove seeds and parboil three minutes in one quart boiling water to which has been added one-eighth teaspoon soda. Bring one-half can tomatoes to boiling point and let simmer twenty minutes; then rub through a sieve and continue the simmering until there is one-half cup tomato purée. Season with salt and pepper and add one-half cup hot boiled rice. Let stand until rice has absorbed tomato; then add one sweetbread, parboiled and cut in small cubes. Season with one-half teaspoon salt and one-eighth teaspoon paprika. Fill peppers with mixture, arrange in a pan, sprinkle tops with buttered bread crumbs, and bake until crumbs are brown. Remove to circular pieces of sautéd bread and pour around.

Littleton Sauce.—Mix one teaspoon flour and one teaspoon mustard, and when thoroughly blended add one tablespoon melted butter, one tablespoon vinegar, one-half cup boiling water and the beaten yolks of three eggs. Cook in double boiler, stirring constantly, until mixture thickens. Add one-fourth teaspoon salt, and a few grains, each, pepper and cayenne. Just before serving add one tablespoon currant jelly separated in small pieces.

Templeton Stuffed Peppers

Wipe four long, green peppers and parboil ten minutes in one quart boiling water, to which has been added one-fourth teaspoon soda. Drain, cut in halves, lengthwise, remove seeds, stuff, arrange in pan, cover with buttered crumbs, and bake until crumbs are brown.

For the stuffing cook one-half tablespoon chopped onion, and one-half tablespoon green pepper, cut in small pieces, in two tablespoons butter five minutes, stirring constantly. Add two tablespoons flour mixed with one teaspoon salt, one-fourth teaspoon paprika, one-fourth teaspoon mustard, and a few grains cayenne. Pour on gradually, while stirring constantly, one-half cup milk; bring to the boiling point, add one cup canned corn and cook five minutes; then add one egg, slightly beaten, and two-thirds cup dry bread, broken in very small pieces and sautéd in butter until well browned.

Moulded Spinach

Pick over and wash one peck spinach. Cook in an uncovered vessel with a large quantity of boiling, salted water to which have been added two-thirds teaspoon soda and one teaspoon sugar. Drain very thoroughly and finely chop. Season with one-third cup butter and three-fourths teaspoon salt, and reheat. Press into a buttered border mould, and keep in a warm place until serving time. Remove to hot platter and fill centre with seasoned, small boiled beets. Pour around one and one-half cups White Sauce, and surround with four hard-boiled eggs, cut in sixths, lengthwise.

Mounded Spinach on Artichoke Bottoms

Wash and pick over one-half peck spinach. Cook twenty-five minutes in an uncovered vessel in a large quantity of boiling, salted water, to which have been added one-third teaspoon soda and one-half teaspoon powdered sugar. Drain, finely chop and season with butter, salt, and pepper.

Drain canned artichoke bottoms, put in a shallow or omelet pan, cover bottom of pan with boiling water and add three tablespoons vinegar and one teaspoon salt. Cover and cook until artichokes are thoroughly heated. Drain, mound with cooked spinach, put in oven to reheat and garnish with yolks of hard-boiled eggs rubbed through a coarse strainer, and whites of hard-boiled eggs cut in fancy shapes.

Soubrics of Spinach

Wash, boil, and drain two quarts spinach; then chop. Add two tablespoons grated Parmesan cheese and two egg yolks, slightly beaten, and season with one-half teaspoon salt and a few grains, each, cayenne and nutmeg. Cook five minutes, stirring constantly. Remove from range and stir in the unbeaten white of one egg. Measure by rounding tablespoonfuls, sauté in butter, arrange on hot serving dish and pour around one cup white sauce.

Squash Soufflé

Cut winter squash in pieces, remove seeds and stringy portion, and pare. Place in a steamer or strainer and cook over boiling water thirty-five minutes, or until soft. Mash and season with butter, salt, and pepper. To two cups mashed and seasoned squash add gradually one cup cream, and when thoroughly blended, add the yolks of two eggs, beaten until thick and lemon-colored; then the whites of two eggs, beaten until stiff and dry. Turn into a buttered dish and bake in a slow oven until firm.

Broiled Tomatoes
Horseradish Hollandaise

Wipe and remove skins from medium-sized tomatoes. Cut in halves, crosswise, sprinkle with salt and pepper, brush over with melted butter and broil from six to eight minutes. Remove to circular pieces of sautéd bread or buttered toast and on each put a tablespoon Horseradish Hollandaise (see p. 156).

Creole Tomatoes

Wipe six medium-sized tomatoes, remove a slice from the top of each, scoop out some of the pulp, sprinkle insides with salt, invert and let stand one hour. Melt one tablespoon butter, add one tablespoon flour mixed with one-half teaspoon salt, one-fourth teaspoon paprika, and a few grains pepper, and when well blended, pour on gradually, while stirring constantly, one-half cup cream. Bring to the boiling point and add one cup crab meat, one tablespoon Sherry wine, and one-half tablespoon, each, red and green pepper, finely chopped. Fill tomatoes with mixture, sprinkle tops with coarse, buttered bread crumbs, and bake in a moderate oven until tomatoes are soft.

Stuffed Tomatoes

Wipe and remove stem end from six small tomatoes. Take out seeds and most of pulp, sprinkle inside of tomatoes with salt, invert and let stand twenty minutes. Cook three tablespoons butter with six tablespoons chopped green pepper, five minutes. Add three-fourths cup soft, stale bread crumbs, one-half cup removed tomato pulp, one-fourth teaspoon salt, one-eighth teaspoon pepper, and a few drops onion juice. Fill tomatoes with mixture, put in buttered pan and bake fifteen minutes in a hot oven.

Delmonico Tomatoes

Wipe and remove a thick slice from stem ends of eight small tomatoes, scoop out inside, sprinkle with salt, invert and let stand two hours.

Wipe, remove seeds, and chop three green peppers. Add one-half onion finely chopped and cook with one tablespoon butter five minutes, stirring constantly. Add one tablespoon thick brown sauce to bind mixture together. Line tomatoes with pepper mixture, having mixture extend over top of tomatoes. Put three cubes parboiled sweetbreads in each, cover with buttered bread crumbs and bake twelve minutes in a hot oven. Place on circular pieces of sautéd bread covered with brown sauce.

Soufflé of Tomatoes, Neapolitan Style

Melt two tablespoons butter, add two tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one-half cup rich milk and one cup tomato purée. Bring to the boiling point and let simmer two minutes; then add two-thirds cup grated Parmesan cheese, one-half teaspoon salt, and a few grains pepper. Break macaroni in one-half-inch pieces (there should be one-half cup) and cook in boiling, salted water until soft; drain and add one and one-half tablespoons melted butter. Add to tomato mixture; then add the yolks of three eggs, beaten until thick and lemon-colored, and cut and fold in the whites of three eggs, beaten until stiff. Turn into a buttered baking dish and bake until firm. Serve immediately.

To obtain tomato purée, simmer one can tomatoes until reduced one-half, then force through a purée strainer and again let simmer until reduced to one cup.

Tomatoes, Virginia Style

Select six sound, ripe, medium sized-tomatoes. Wipe, prick each several times with a fork, arrange in baking dish and bake in a moderate oven until soft. Remove skins, arrange on serving dish and pour over a sauce made of two tablespoons butter, three tablespoons flour, one-half teaspoon salt, one-eighth teaspoon pepper, and one cup thin cream.

Turnip Cones

Wash turnips, pare, and cut in cone shapes, using a French vegetable cutter; there should be three cups. Put in a casserole with one and one-half teaspoons salt, one and one-half teaspoons sugar, one-fourth cup butter, and one-third cup water or stock. Cover and cook in a moderate oven until turnips are soft.

Vegetables en Casserole

Wash, pare and thinly slice potatoes. Wash and pare turnips, cut in one-half-inch slices and slices in cubes. Peel and slice onions. Pick over and wash rice. Put ingredients in alternate layers except stock in casserole, pour over stock, cover and cook in a slow oven three hours.

Jellied Vegetable Ring

Soak one tablespoon granulated gelatine in one-fourth cup cold water and dissolve in one cup boiling water; then add one-fourth cup, each, sugar and vinegar, two tablespoons lemon juice and one teaspoon salt. Strain, cool, and when beginning to stiffen, add one cup celery cut in small strips, one-half cup shredded cabbage, one-third cup small cucumber cubes, one-fourth cup cold, cooked green peas, and one-fourth cup cold, cooked beets (cut in thin slices; then in fancy shapes). Turn into ring mould and chill. Remove to serving dish and arrange around jelly thin slices of cold cooked meat. Fill centre with Horseradish Cream Dressing (see p. 215) and garnish with watercress.

Vegetable Panachée

Cut cold boiled turnip and carrots in one-fourth-inch slices and slice in strips of uniform size. Line sides of a generously buttered oval mould with alternate strips of prepared vegetables and garnish bottom of mould with vegetables shaped with French cutters. Fill with finely chopped boiled spinach, seasoned with butter, salt, and pepper. Set mould in pan of hot water and bake until thoroughly heated. Remove to hot serving dish and serve with or without White Sauce.

French Artichoke Vinaigrette Salad.—Page 161.

Peppers Stuffed with Fresh Green Corn.—Page 173.

Arlington Asparagus.—Page 161.

Asparagus Mousselaine Sauce.—Page 162.

Moulded Spinach.—Page 175.

Mounded Spinach on Artichoke Bottoms.—Page 176.

Radishes Cut for Garnishing.

Delmonico Tomatoes.—Page 178.

Jellied Vegetable Ring.—Page 181.

Vegetable Panachée.—Page 181.

Potatoes en Casserole

WASH and pare eight smooth round potatoes of uniform size. Cover with cold water and let stand two hours. Drain, put in a casserole dish, sprinkle with salt and add butter, allowing one teaspoon to each potato. Cover and bake until soft (the time required being about forty-five minutes), turning every fifteen minutes.

Spanish Potatoes

Season three cups hot riced potatoes with three tablespoons butter, one-half cup cream, and salt to taste. Beat vigorously five minutes, add one and one-half canned pimientos (cut in small pieces or forced through a purée strainer) and beat until well blended. Reheat and pile on a hot serving plate.

Savory Potatoes

Force hot boiled potatoes through a potato ricer; there should be two cups. Season with three tablespoons butter, one and one-half teaspoons salt, and moisten with one-third cup milk or cream. Beat vigorously and add one tablespoon chopped watercress and one teaspoon chopped fresh mint leaves.

Chantilly Potatoes

Pile on a serving dish three cups well-seasoned mashed potatoes. Beat one-half cup heavy cream until stiff, add one-half cup grated cheese, and season with salt and pepper. Spread over potatoes, place in a hot oven and bake until cheese is melted and cream is delicately browned.

Pomme Fondante

Force hot boiled potatoes through a potato ricer; there should be three and one-half cups. Season with three tablespoons butter, one and one-half teaspoons salt, and one-fourth teaspoon pepper. Add gradually, while beating constantly, two-thirds cup hot milk and beat vigorously three minutes. Turn into a buttered baking dish, pour over one-half cup heavy cream and sprinkle with three-fourths cup coarse stale bread crumbs. Bake in a hot oven until crumbs are brown.

Pittsburg Potatoes

Cook potato cubes and onion, finely chopped, in boiling, salted water to cover, five minutes. Add pimientos, cut in small pieces, and cook seven minutes; then drain. Turn into a buttered baking dish and pour over white sauce, mixed with cheese and salt. Bake in a moderate oven until potatoes are soft.

Alphonso Potatoes

Wash and pare five medium-sized potatoes and cook in boiling, salted water until soft; then cut in one-fourth-inch cubes. Parboil one green pepper, from which seeds have been removed, six minutes and cut in one-eighth-inch squares. Add to potato cubes with two tablespoons butter, one cup milk, and three-fourths teaspoon salt. Put in a buttered baking dish, sprinkle with one and one-half tablespoons grated Parmesan cheese, and bake ten minutes.

Potatoes à la Goldenrod

Cut boiled potatoes in cubes; there should be two cups. Separate yolks from whites of four hard-boiled eggs. Chop the whites and force the yolks through a potato ricer or strainer. Add potato cubes and chopped whites to one and one-half cups white sauce, turn into a hot serving dish. Sprinkle with yolks and garnish with parsley.

White Sauce

Melt butter, add flour and pour on gradually, while stirring constantly, the milk which has been scalded with the onion, then the onion removed. When boiling point is reached, add seasonings and beat until smooth and glossy.

Potato Moulds

Remove the inside from three baked potatoes and force through a potato ricer. Season with two tablespoons butter, one-half teaspoon salt and a few grains pepper and add the white of one egg, beaten until stiff. Mould with a tablespoon; place on a buttered sheet, brush over with melted butter and bake in a hot oven until well browned.

Martinique Potatoes

Scoop out inside of four large hot baked potatoes and force through a potato ricer. Add one and one-half tablespoons butter, three tablespoons cream, one egg yolk slightly beaten, one-half teaspoon salt, one-eighth teaspoon pepper and a few gratings nutmeg. Set on range and cook three minutes, stirring constantly; then add, gradually, the white of one egg, beaten to a stiff froth. Shape between two buttered tablespoons, place on a buttered sheet and bake until delicately browned.

Baked Potato Apples

Mix ingredients and stir until well blended. Shape into forms representing small apples, using one tablespoon mixture to each apple. Arrange on buttered sheet, brush over with yolk of egg, diluted with one-half tablespoon cold water, and insert cloves in both stem and blossom ends. Bake in a hot oven until thoroughly heated and glazed.

Potatoes à la Suisse

Wash smooth, round, medium-sized potatoes; put in dripping pan and bake in a hot oven until soft. Remove a slice from each and scoop out most of the inside. Force through a potato ricer, season with butter, salt and pepper and add a small quantity of milk. Slip an egg into each potato case and force potato mixture through a pastry bag and tube around edge. Return to oven and bake until eggs are set. Arrange on serving dish and garnish with watercress.

Anchovied Stuffed Potatoes

Wash and peel six medium-sized potatoes, arrange in a pan and bake in a hot oven, turning frequently; the time required being about fifty minutes. Cut slice from each lengthwise, scoop out inside and force through a potato ricer. Add one-half cup hot milk, two tablespoons butter, twelve anchovies, cut in small pieces, one-eighth teaspoon grated nutmeg and salt and pepper to taste. Refill shells with mixture, sprinkle with grated cheese and bake until delicately browned.

Deerfoot Potatoes

Wash and pare potatoes of uniform size. Remove from each two portions, using an apple corer. Fill cavities thus made with sausages and insert rounds of potatoes to conceal sausages. Put in a pan and bake in a hot oven until potatoes are soft.

French Fried Potatoes

Wash and pare small potatoes, cut in eighths lengthwise, and soak one hour in cold water to cover. Drain and parboil in boiling salted water to cover two minutes; again drain, plunge into cold water, dry between towels, fry in deep fat until delicately browned, a few at a time, and drain on brown paper. Heat fat to a higher temperature, return all the potatoes to fat, using a frying basket, and fry until crisp and brown, keeping the basket in motion. Again drain on brown paper and sprinkle with salt.

Rector Potatoes

Wash, pare and shape potatoes, using an elliptical shaped French cutter. Fry in deep fat and drain.

Fried Potato Curls

Wash and pare potatoes and cut in one-half-inch slices. Cut round and round so as to make curls. Put in cold water and let stand thirty minutes. Drain, dry on a towel and fry in deep fat. Drain on brown paper and sprinkle with salt.

Fried Potato Dots

Wash and pare large potatoes and shape with an apple corer; then cut pieces thus formed in one-fourth-inch slices, crosswise. Soak in cold water eight minutes, drain, cook in salted boiling water two minutes; again drain, put in ice water and let stand ten minutes. Drain, dry between towels, fry in deep fat, drain on brown paper and sprinkle with salt.

Lorrette Potatoes

Wash and pare large potatoes, and shape with a cutter, especially made for the purpose of cutting vegetables. Cover with boiling salted water and let boil five minutes. Drain and plunge into ice-water and let stand one minute. Again drain, dry between towels, fry in deep fat and drain on brown paper. Sprinkle with salt.

Princess Potatoes

Fry potato cubes in deep fat until delicately browned and drain on brown paper. Make sauce of two tablespoons butter, two tablespoons flour, one-third teaspoon salt, a few grains pepper and one cup milk. Add beef extract, lemon juice, parsley and butter, bit by bit; then add potatoes and serve at once.

Potatoes Rissolée

Wash, pare and trim eight new potatoes of uniform size. Let stand in cold water fifteen minutes, drain and dry between towels. Fry in deep fat until delicately browned and drain on brown paper. Put in baking pan and bake in a hot oven until soft, the time required being about twenty-five minutes. Remove to serving dish and pour over one cup rich white or cream sauce.

Sultan Potatoes

Wash and pare large potatoes and shape in circular pieces, two and one-half inches long and one-third inch in diameter, using a French vegetable cutter. Fry in deep fat and drain on brown paper; there should be three cups. Arrange on hot serving dish to represent a wood pile and pour over sauce, same as for Princess Potatoes, omitting the parsley (see p. 188).

Fried Potatoes, Bourgoyne

Wash, pare and cut potatoes in one-fourth-inch slices; then slice in strips; there should be three cups. Parboil one minute in boiling salted water, drain, dry on towel, fry in deep fat and drain on brown paper. Melt three-fourths teaspoon butter in hot iron fry pan, and add three-fourths teaspoon finely cut chives; add potatoes and stir until potatoes have absorbed fat.

Potato and Spinach Croquettes

Force hot boiled potatoes through a potato ricer; there should be two cups. Add two tablespoons butter, yolks of two eggs, slightly beaten, and one-fourth cup finely chopped cooked spinach. Season with salt and pepper. Shape, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.

Nut and Potato Croquettes

Mix first seven ingredients and beat thoroughly. Cook bread crumbs with cream to make a thick paste and cool; then add remaining ingredients. Shape potato mixture in nests, fill with nut mixture, cover with potato mixture, roll until of the desired length and flatten ends. Dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Stand in circular form on serving dish and fill centre with a bunch of parsley.

Piedmont Potato Croquettes

To two cups hot riced potatoes add three tablespoons butter, three-fourths teaspoon salt, one and one-half tablespoons finely chopped truffles and the yolks of three eggs slightly beaten. Shape in balls (allowing one rounding tablespoon of mixture to each croquette), roll in flour, dip in egg and roll in Jordan almonds, blanched and shredded. Fry in deep fat and drain on brown paper.

Creamed Sweet Potatoes, Club House Style

Cut cold boiled sweet potatoes in one-half-inch cubes; there should be two cups. Put in a saucepan with two tablespoons butter and cook three minutes. Season, with one-half teaspoon salt, one-eighth teaspoon black pepper and few grains paprika; then sprinkle, with two tablespoons flour and pour over one cup rich milk. Cook very slowly twenty minutes.

Candied Sweet Potatoes

Wash and cook six medium-sized sweet potatoes in boiling salted water to cover. Drain, peel, cut in halves, lengthwise, arrange in buttered baking dish, sprinkling each layer, with sugar, using one cup in all. Pour over one-half cup melted butter. Cook in a slow oven two hours.

Sweet Potatoes, Brulé

Cut three medium-sized cold boiled sweet potatoes in one-third-inch slices and sauté in butter until delicately browned. Put one-fourth cup sugar and one tablespoon boiling water in small saucepan, place on range, bring to the boiling point and let boil until of the consistency of a thick syrup. Put one-half tablespoon syrup in chafing dish, add potatoes, sprinkle, with salt, paprika and a few grains cayenne. Add one-fourth cup brandy, put lighted match to brandy, and as soon as brandy begins to burn, toss potatoes (using a fork and spoon) until brandy stops burning.

Sautéd Sweet Potatoes with Rum

Wash and pare medium-sized sweet potatoes, and cut in one-third-inch slices, lengthwise. Parboil in boiling salted water eight minutes, drain and sauté in butter until, well browned on both sides. Remove to a hot serving dish, pour over Jamaica rum and light when sending to table.

Sweet Potatoes, Flambant

Wash and pare large sweet potatoes. Cook in boiling salted water until soft, drain, cut in one-fourth-inch slices lengthwise and trim in oblong shapes of uniform size. Sprinkle with salt and sauté until browned. Arrange pieces overlapping one another on a silver platter and pour over and around brandy. Light liquor and baste, using brandy in dish until it stops burning.

Scalloped Sweet Potatoes and Apples

Put one-half the potatoes in buttered baking dish, cover with one-half the apples, sprinkle, with one-half the sugar, dot over with one-half the butter and sprinkle with one-half the salt; repeat and bake in a moderate oven one hour.

Potatoes à la Suisse.—Page 186.

Lorrette Potatoes.—Page 188.

Nut and Potato Croquettes.—Page 190.

Piedmont Potato Croquettes.—Page 190.

Lettuce and Pimiento Salad

REMOVE leaves from one head lettuce, wash, drain and dry. Arrange in bowl as near the original shape as possible and sprinkle with one-half cup canned pimientos cut in strips. Just before sending to table pour over Columbia French Dressing (see p. 213).

Chiccory and Celery Salad

Wash and scrape celery and cut in one and three-fourths inch pieces crosswise; then cut in thin strips lengthwise. Chill in cold water to which have been added a few drops lemon juice. Drain and dry in cheese-cloth. Pick over and wash one head chiccory, drain and dry on cheese-cloth. Arrange in salad bowl, sprinkle with celery and serve with French Dressing.

Good Luck Salad

Wipe a long selected cucumber, pare, cut in thin slices crosswise and trim. Arrange horse-shoe fashion on a bed of romaine, also trimmed and arranged horse-shoe fashion. Garnish with pieces of truffle cut to represent nail heads. Serve with Cream French Dressing (see p. 213).

Cucumber Cups

Pare cucumbers and remove a thick slice from each end and with a sharp-pointed knife make eight grooves at equal distances lengthwise of cucumber. Cut in pieces crosswise and remove some of the inside, leaving cups; then cut in thin slices crosswise, keeping the original shapes. Arrange on nest of lettuce leaves and fill with Cream French Dressing (see p. 213).

Dressed Cucumber

(An accompaniment to a fish course)

Wipe a long selected cucumber. Beginning at blossom end, make nine incisions, at equal distances, through skin lengthwise of cucumber to one inch of stem end. Pass knife under sections of skin and cut down almost as far as incisions extend. Remove cucumber at that point and pare with a fluted knife, then cut in thin slices crosswise. Replace prepared cucumber in skin, place on a glass dish and garnish with watercress and radishes cut to represent flowers (see page 175). Pour over French Dressing.

Rector Salad

Pare long selected cucumbers and cut in box-shaped pieces two inches long, one and one-half inches wide and one and one-fourth inches high; then cut in thin slices, crosswise, keeping in original shape. Soak one-half teaspoon granulated gelatine in two teaspoons cold water five minutes. Set cup containing gelatine in small saucepan of boiling water and stir until gelatine has dissolved. Strain, cool and add gradually to one cup Mayonnaise Dressing. Spread cucumber boxes evenly with prepared Mayonnaise Dressing, and garnish with small rounds of red pepper and diamond-shaped pieces of truffle, arranged in regular fashion. Arrange in nests of crisp lettuce leaves.

Carlton Salad

Separate French Endive into pieces and clean; drain and chill. Cut cold cooked beets in one-quarter-inch slices and slices into rings and fancy shapes, using a French vegetable cutter. Arrange pieces of endive through beet rings. Arrange for individual service on crisp lettuce leaves, allowing two leaves, two bunches of endive in rings and five shapes for each portion.

Serve with Carlton Salad Dressing (see p. 217).

Nugget Salad

Wipe, peel and cut in halves small yellow tomatoes. Chill thoroughly, arrange on a bed of lettuce leaves, pour over French Dressing and sprinkle with finely chopped parsley.

German Tomato Salad

Chill six small tomatoes of uniform size. Peel (which is best accomplished by scraping entire surface with the back of a vegetable knife, when skin may be easily removed) and cut in eighths, without severing sections. Open in such fashion as to represent the petals of a flower. In centre of each place a teaspoon of pearl onions. Serve with French Dressing.

Poinsettia Salad

Chill, cut and arrange tomatoes same as for German Tomato Salad. In centre of each put one tablespoon cream cheese, mashed, moistened with French Dressing, seasoned with salt and paprika and forced through a purée strainer. Serve with Martinique French Dressing.

Huntington Salad

Wipe, peel and chill medium-sized tomatoes, then cut in five vertical slices, crosswise, not serving sections. Mash a cream cheese, moisten with French Dressing, pack into a timbale mould and chill thoroughly. Remove from mould, cut in one-fourth-inch slices, crosswise, and fit slices between incisions in tomatoes. Serve in nests of crisp lettuce leaves with French Dressing.

Joplin Stuffed Tomato Salad

Wipe and skin six small tomatoes. Cut a piece from stem end of each, scrape out soft inside, sprinkle inside surface with salt, invert and let stand one-half hour. Mash one-half a cream cheese, and add six chopped pimolas, one tablespoon finely chopped parsley, one tablespoon tomato pulp, and one-fourth teaspoon dry mustard and moisten with French Dressing. Fill tomatoes with mixture, arrange in nests of crisp lettuce leaves and serve with Mayonnaise Dressing.

Indian Salad

Wipe and peel six medium-sized tomatoes. Scoop out centres, sprinkle inside with salt, invert and let stand until thoroughly chilled. Insert in each from six to eight short stalks of cold boiled asparagus. Put over asparagus, resting on rims of tomato, one-fourth-inch rings cut from a cold boiled beet. Over beet rings arrange one-fourth-inch rings cut from green pepper, and over green pepper rings, red pepper rings. Arrange for individual service on crisp lettuce leaves and serve with Indian Dressing.

Spring Salad

Cut four hard-boiled eggs in halves crosswise, remove yolks, and cut a thin slice from each end of whites, thus making cups that will stand upright. Mash yolks and moisten with cream salad dressing. Fill cups with one-half cup tiny cucumber cubes mixed with three tablespoons chopped sweet cucumber pickles, and moistened with cream salad dressing. Garnish top of each with yolk mixture, forced through a pastry bag and rose tube and garnish with diamond-shaped pieces of pickle. Arrange thick slices of tomato on lettuce leaves and on each slice of tomato place an egg cup. Garnish with watercress.

Porcupine Salad

Wipe and peel eight small tomatoes and stick with two-inch narrow strips of celery and green pepper at regular intervals, allowing seven of each to each tomato. Put a tablespoon Waltham Salad Dressing (see p. 216) on each serving plate, place tomato on dressing and sprinkle with finely chopped parsley, allowing one tablespoon to the eight tomatoes.

To be accompanied with dressed lettuce or may be served on lettuce leaves.

Heliofolis Salad

Wash, scrape and cut celery in thin slices crosswise; there should be one-half cup. Wipe, pare and cut an apple in eighths, lengthwise, then sections in thin slices, crosswise. Parboil a small green pepper in boiled salted water to cover eight minutes. Cut in halves, remove seeds and cut in Julienne-shaped pieces. Wipe and peel four tomatoes of uniform size and cut in sections. Marinate each separately and chill thoroughly. Arrange on a nest of crisp lettuce leaves and serve with Cream Mayonnaise.

Dixie Salad

Wash, drain, chill and arrange French endive in salad bowl and on endive arrange thin lengthwise slices cut from sections of pared apples, small tomatoes peeled and cut in quarters, whites of hard-boiled eggs, finely chopped, and yolks of hard-boiled eggs forced through a potato ricer or purée strainer. Serve with Virginia Salad Dressing.

Celery Salad, Bonne Femme

Wash, scrape and cut celery in small pieces. Chill in cold or ice water, drain and dry on a towel. To celery add an equal measure of apples, pared, cored and cut in small pieces. Moisten with Denver Cream Dressing and arrange in a salad bowl made of a small solid white cabbage, placed on a bed of crisp lettuce leaves. Cut rim of bowl in points and insert sections of bright red apples and whole cloves as shown in the illustration.

Asparagus Salad I

Arrange one-half bunch of cooked asparagus, which has been thoroughly chilled, on a bed of crisp lettuce leaves, and arrange the following mixture to represent a band across the middle of bunch: To the white of one hard-boiled egg, finely chopped, add one tablespoon, each, pickle and pimiento, finely chopped, and one-half tablespoon finely chopped parsley. Pour over a dressing made of four tablespoons olive oil, two tablespoons lemon juice, one-half teaspoon salt and one-eighth teaspoon pepper.

Asparagus Salad II

Arrange cold cooked asparagus on a bed of crisp lettuce leaves and pour over Vinaigrette Sauce (see p. 159).

Allerton Salad

Wipe and pare a cucumber; cut in one-third-inch slices and slices in one-third-inch cubes. Add an equal measure of celery (cut in thin slices, crosswise), one-half the measure of English Walnut meats, broken in pieces, and one-third the measure of a red or green pepper, finely chopped. Moisten with Ruthven Salad Cream, mound on three-fourth-inch slices of peeled, chilled tomatoes, arrange in nests of lettuce leaves and sprinkle with finely cut chives.

Easter Salad

Put eggs in lower part of double boiler and cover with boiling water. Put over under part of double boiler which contains boiling water, cover and let cook on range thirty-five minutes. Remove shells and while hot hold between thumb and finger, while pressing into apple shapes. Mix a bit of Fruit Red with cold water and apply to eggs, using a brush. Insert a clove to represent blossom end, and a stem and leaves to represent stem end (hot-house lilac leaves answer the purpose) and arrange on lettuce leaves.

Serve with Mayonnaise Piquante (see p. 214).

Flemish Beauty Salad

Cook eggs same as for Easter Salad and when still hot, press into pear shapes. Mix a bit of Fruit Green with cold water and put on pears, using a camel’s hair brush. Insert cloves and stem and leaves same as in Easter Salad. Arrange on lettuce leaves and serve with Mayonnaise Piquante (see p. 214).

Romaine Salad

Separate one head romaine in quarters. Put sections on salad plates for individual service and arrange on each sections of grape fruit, oranges and pears, using two of each. Place at ends pickled walnuts. Serve with French Dressing.

Dinner Salad

Arrange for individual service alternate sections of orange and grape fruit on romaine, allowing six sections of fruit and two romaine leaves to each portion. Garnish between sections with thin strips of canned pimiento. Serve with French Dressing.

Peanut Salad

Shell, skin and chop one pint peanuts; there should be one-half cup. Add one cup celery, washed, scraped, cut in small pieces, chilled in ice water, drained and dried in a towel. Marinate with French Dressing. Wipe peppers, cut in halves lengthwise, and remove seeds. Arrange on a bed of lettuce leaves, fill with prepared mixture and garnish top of each with three thin slices of radish overlapping one another.

Parisian Grape Fruit Salad

Drain canned artichoke bottoms, marinate with French Dressing and let stand in ice box one hour. Peel grape fruit, remove pulp by sections and cut in halves, crosswise. Mould halves of sections dome-shaped on artichoke bottoms and arrange between each section a narrow strip of canned pimiento and garnish top with pimiento shaped with a French vegetable cutter. Arrange each on crisp lettuce leaves for individual service. Pour over Red Wine French Dressing.

Touraine Fruit Salad

Remove pulp from one grape fruit and one large orange. Wipe and remove skins from pears and scoop out balls, using a French vegetable cutter, having the same measure as of orange pulp. Drain juice from fruits and moisten with a Cream French Dressing (see p. 213).

Take a quart bowl and line with alternate sections of grape fruit and orange. Fill centre with prepared fruit and chill. Remove from bowl to salad dish, place a canned artichoke bottom (marinated with French Dressing) on top and garnish with small triangular pieces cut from thin slices of truffle and three or four small heart lettuce leaves.

Lakewood Salad

Cut one grape fruit and two oranges in sections and free from seed and membrane. Skin and seed white grapes; there should be three-fourths cup. Cut pecan nut meats in pieces; there should be one-third cup. Mix prepared ingredients, arrange on a bed of romaine, pour over dressing and garnish with thin strips of red pepper.

For the dressing mix four tablespoons olive oil, one tablespoon grape fruit juice, one-half tablespoon vinegar, one teaspoon salt, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one tablespoon finely chopped Roquefort cheese.

Moquin Salad

Seed and peel white grapes and stuff with strips of canned pimiento; there should be one cup. Separate tangerines into sections and free from skin and seeds; there should be one and one-fourth cups. Mash a ten-cent cream cheese, add one-fourth cup chopped pecan nut meats and moisten with French Dressing; then make into balls about size of grapes. Arrange grapes, tangerines and cheese balls on lettuce leaves, and serve with French Dressing.

Strawberry Salad

Wash, hull and cut one pint selected strawberries in halves, lengthwise. Sprinkle with powdered sugar and add one teaspoon kirsch. Cover and let stand in ice box until thoroughly chilled. Arrange in eight nests of white lettuce leaves and cover fruit with one-half pint whipped cream (seasoned with salt and paprika) to which has been added one-half cup Mayonnaise Dressing. Garnish with halves of strawberries and chopped pistachio nut meats.

Rosalie Salad

Cook celery roots in boiling salted water to cover. Drain, chill and cut in thin slices. Drain halves of canned peaches and fill cavities with chopped Pistachio nut meats. Cut cold boiled beets in thin slices. Arrange prepared vegetables and fruit on a bed of escarole, and when thoroughly chilled, pour over French Dressing.

Cherry Nut Salad

Wipe fresh or drain canned cherries. Remove stones and fill cavities thus made with pecan nut meats. Arrange on a bed of crisp lettuce leaves and garnish with cherries, from which the stems have not been removed, if any are at hand. Serve with Cream Mayonnaise.

Rochester Salad

Remove pimientos from can, drain thoroughly and dry on a towel. Line timbale moulds with pimientos and pack solidly with the following mixture: Work a small cream cheese until smooth, add two tablespoons pecan nut meats, broken in pieces, and moisten with French Dressing. Chill thoroughly, remove from moulds and cut in one-third-inch slices crosswise. Arrange for individual service on crisp lettuce leaves, allowing three slices for each portion. Serve with California French Dressing.

Cheese and Apple Salad

Wipe and pare apples and shape with a French vegetable cutter, having twenty-four small balls; then marinate with French Dressing and let stand until chilled.

Mash a cream cheese and add one teaspoon, each, Worcestershire Sauce and salt, and one tablespoon chopped canned pimiento. Shape into twelve balls, same size as apple balls. Arrange on bed of lettuce leaves and garnish with strips of canned pimiento. Serve with French Dressing.

Campestris Salad

Mash a five cent Neufchâtel cheese, season with one-fourth teaspoon salt and one-eighth teaspoon paprika and moisten with one-half tablespoon French Dressing. Shape to represent mushroom caps and stems, roll in finely chopped salted almonds put through a purée strainer and put caps on stems. Place on thin unsweetened wafer crackers around a basket (made from the skin of an orange), filled with Red Bar-le-duc Currants, and garnish with sprigs of green. Pass with dressed lettuce.

Grape Fruit Jelly Salad

Mash a large cream cheese, moisten with heavy cream, and season highly with salt, pepper and onion juice. Pipe around a mould of Grape Fruit Jelly, sprinkle with chopped English walnut meats, and garnish with watercress. Serve with Huntington French Dressing, made by mixing one-half teaspoon salt, one-fourth teaspoon paprika, one tablespoon, each, vinegar and lemon juice, and four tablespoons olive oil. Stir until well blended.

Grape Fruit Jelly.—Put one-third cup sugar in small saucepan, pour over one-third cup water, bring to the boiling point and let boil three minutes. Remove from range, add one and one-half tablespoons granulated gelatine, soaked in two tablespoons cold water, one-half cup grape fruit juice, one tablespoon lemon juice and a few grains salt. Strain into a bowl.

Moquin Salad

Drain slices of canned pineapple, cut in halves, crosswise, and arrange for individual service on lettuce leaves.

Work a cream cheese and moisten with French Dressing. Force through a potato ricer over pineapple. Serve with French Dressing.

The New Vanderbilt Salad

Arrange thin slices of fresh pineapple (cut crosswise of fruit with centre removed) on nests of lettuce leaves. Pile in centre celery cut in thin one and one-half inch Julienne-shaped pieces mixed with an equal measure of chopped English walnut meats. Garnish pineapple circle at equal distances with two sections, each, of grape fruit and orange. Serve with Cream Mayonnaise (see The Boston Cooking-School Cook Book, p. 327).

Banana Salad

Remove skins from bananas, scrape, using a silver knife, and cut in thirds crosswise; then cut each third in pieces lengthwise, and roll in finely chopped peanuts. Arrange with slices of tangerine on a bed of lettuce leaves and pour over French Dressing.

Los Angeles Fruit Salad

Cut marshmallows in thin strips; there should be one and three-fourths cups. Add one slice canned pineapple, drained and cut in small cubes, two and three-fourths cups Malaga grapes, skinned, seeded and cut in halves, one-half cup English walnut meats, cut in pieces, and a few grains salt.

Make cups of halves of orange peel, arrange on nests of lettuce leaves and fill with mixture. Cover with Cream Salad Dressing and garnish top of each with thin strips of canned pimiento, one-half grape, skinned and seeded, and finely chopped parsley.

Fruit and Ginger Ale Salad

Soak two tablespoons granulated gelatine in two tablespoons cold water and dissolve in one-third cup boiling water; then add one cup ginger ale, one-fourth cup lemon juice, two tablespoons sugar and a few grains salt. Let stand until mixture begins to set and fold in one-third cup Malaga grapes, skinned, seeded and cut in halves, one-third cup celery, cut in slices crosswise, one-third cup apple, cored, pared and cut in Julienne-shaped pieces, two tablespoons Canton ginger, cut in small pieces, and four tablespoons canned, shredded pineapple.

Turn into a border mould, chill and remove to serving dish. Garnish with parsley and celery tips. In centre place small dish, fill with Cream Mayonnaise Dressing and garnish with curled celery.

Runnymede Salad

Wipe two long cucumbers, remove a thick slice from each end and cut crosswise in two-inch pieces. Remove centres, leaving cups. Cut white meat of cold cooked chicken in thin slices, then in one-half-inch squares; there should be one-half cup. Mix with an equal measure, each, of cold boiled potatoes and artichoke bottoms, cut in the same fashion, and two tablespoons truffle, cut in small pieces. Moisten with Chutney Mayonnaise (see p. 214) and fill cups. Arrange on nests of lettuce leaves.

After Theatre Salad

Cook salt herring in boiling water to cover, fifteen minutes. Drain, cool and separate into flakes; there should be one cup. Add an equal measure of one-third-inch cubes of cold boiled potatoes and one-fourth the measure of finely chopped whites of hard-boiled eggs. Mix thoroughly, moisten with French Dressing, cover and let stand in a cold place one hour. Beat one-fourth cup heavy cream until stiff and add two tablespoons canned pimiento purée. Mix with an equal measure of Mayonnaise Dressing, moisten mixture with dressing and mound on a nest of lettuce leaves.

Potato and Egg Salad

Cut cold boiled potatoes in one-half-inch cubes; there should be one and one-half cups. Add one canned pimiento, drained and cut in thin strips, and two slices onion, finely chopped. Moisten with Waltham Salad Dressing (see p. 216), arrange in a mound and garnish with three hard-boiled eggs. Chop whites and arrange on two-fourths of the mound opposite each other; force yolks through a potato ricer and arrange on other two-fourths. Put single sprigs of parsley in lines dividing whites from yolks. Garnish top with a slice of hard-boiled egg and parsley.

Shad Roe Salad

In each of six well-buttered cups or other individual moulds drop the white of an egg. Sprinkle with salt and pepper and in centre of each place a one-inch piece of cooked shad roe. Set moulds in pan of hot water and bake until white is set. Remove from moulds and marinate with French Dressing.

When thoroughly chilled, arrange in nests of lettuce leaves and garnish with Mayonnaise Dressing, forced through a pastry bag and tube, and thin strips of red pepper.

Mock Chicken Salad

Mix pork cubes, celery and olives and add one-half of the pepper, which has been washed, parboiled and seeds removed, then cut in thin strips. Moisten with Mayonnaise or Waltham Salad Dressing. Mound in salad bowl and garnish with celery tips and remaining strips of red pepper.

Dressed Cucumber.—Page 195.

Rector Salad.—Page 196.

Carlton Salad.—Page 196.

Indian Salad.—Page 198.

Spring Salad.—Page 198.

German Tomato Salad.—Page 197.

Huntington Salad.—Page 197.

Celery Salad Bonne Femme.—Page 200.

Flemish Beauty Salad.—Page 202.

Asparagus Salad I.—Page 200.

Easter Salad.—Page 201.

Potato and Egg Salad.—Page 210.

Martinique French Dressing

TO French Dressing (see The Boston Cooking-School Cook Book, p. 323) add one-half teaspoon finely chopped parsley and one-half tablespoon finely chopped green pepper.

Breslin French Dressing

To French Dressing add one-half tablespoon chopped pistachio nuts and one-fourth teaspoon finely chopped truffle.

Red Wine French Dressing

Mix ingredients in order given, and stir until well blended.

California French Dressing

Mix ingredients in order given. Put in a glass jar, chill thoroughly and shake well before using.

Cream French Dressing

Mix ingredients and stir until well blended.

Tabasco French Dressing

Mix ingredients in order given. Chill and shake vigorously before using.

Columbia French Dressing

Mix ingredients in a small glass jar, set in a cold place and shake thoroughly before using.

Chutney Dressing

Mix first five ingredients in order given, and when well blended add chutney. Serve on lettuce.

Chiffonade Dressing

Mix ingredients in order given. Turn into jar or bottle, cover and let stand in ice box until very cold. Shake thoroughly before using as a dressing for lettuce or any salad green.

Mayonnaise Piquante

To one cup Mayonnaise Dressing add two tablespoons, each, olives and pickles, finely chopped.

Mayonnaise à la Connelly

To one cup Mayonnaise Dressing add one-half cup cold boiled rice.

Chutney Mayonnaise

To one cup Mayonnaise Dressing add one and one-half tablespoons chutney, and stir until thoroughly blended.

Denver Cream Salad Dressing

Mix mustard and salt and moisten with lemon juice; then add two tablespoons cream. Beat remaining cream until it begins to thicken, then add mixture gradually, while beating constantly, continuing the beating until mixture is stiff enough to hold its shape.

Horseradish Cream Dressing

Beat cream until it begins to thicken; then add gradually vinegar, while continuing the beating. When mixture is stiff, add seasonings and fold in grated horseradish.

Fruit Salad Dressing

Beat eggs until very light, and add gradually, while beating constantly, melted butter, lemon juice and salt. Cook over hot water, stirring constantly, until mixture thickens. Cool and add cream, beaten until stiff, and remaining ingredients.

Los Angeles Dressing

Beat yolks of eggs slightly and add oil, lemon juice, vinegar, salt, mustard and cayenne. Cook in double boiler, stirring constantly, until mixture thickens. Chill and add cream, beaten until stiff, sugar and horseradish.

Cream Salad Dressing

Mix mustard, salt and paprika, and when thoroughly blended, add eggs, slightly beaten, lemon juice and milk. Cook in double boiler, stirring constantly, until mixture thickens. Cool and add cream, beaten until stiff.

Ruthven Salad Cream

Mix dry ingredients, and when thoroughly blended, add egg yolks, slightly beaten, melted butter, milk and vinegar. Cook in double boiler, stirring constantly, until mixture thickens. Strain and cool.

Waltham Salad Dressing

To cream add egg, slightly beaten, vinegar and remaining ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture thickens.

Ohio Salad Dressing

Mix ingredients and stir until well blended.

Indian Salad Dressing

Force egg yolks through a strainer and add salt, sugar, paprika, cayenne, white pepper, lemon juice, vinegar and olive oil. Shake thoroughly and add remaining ingredients.

Carlton Salad Dressing

Mix ingredients in order given.

To obtain tomato purée drain one-half can tomatoes, put in saucepan, bring to the boiling point and let simmer until reduced one-half. Force through a fine strainer, return to saucepan and let simmer (having an asbestos cover under saucepan) until thick in consistency.

Astoria Salad Dressing

Add French Dressing slowly to Mayonnaise Dressing, stirring constantly; then add remaining ingredients.

Parisian Grape Fruit Salad.—Page 203.

Touraine Grape Fruit Salad.—Page 203.

Cherry Nut Salad.—Page 205.

Campestris Salad.—Page 206.

Grape Fruit Jelly Salad.—Page 207.

Banana Salad.—Page 208.

Ginger Ale Salad.—Page 209.

Los Angeles Fruit Salad.—Page 208.

Pear Condé

PUT one-half teaspoon salt and one cup boiling water in double boiler, place on range, and add, gradually, one-half cup well-washed rice, stirring with a fork to prevent adhering to boiler. Boil five minutes, cover, place over under part of boiler and steam until kernels have absorbed water. Then add one and one-half cups milk and continue the steaming until kernels are soft. Add three tablespoons sugar and the yolks of three eggs, slightly beaten. Mound on a flat dish in conical shape and place on rice halves of preserved pears, cooked in their own syrup, to which one-third cup sugar has been added, until soft. Sprinkle all with finely chopped Canton ginger.

Peach Compote, Peach Sauce

Scald milk and add farina gradually, while stirring constantly. When mixture thickens, add sugar and salt and cook in double boiler twenty minutes; then add whites of eggs, beaten until stiff. Turn into a slightly buttered shallow pan and keep in a warm place until serving time. Remove skin from peaches, put in saucepan and add water and sugar; cover and cook slowly until fruit is soft. Cut farina in squares, put a peach on each square and pour over all:

Peach Sauce.—Dilute one-half tablespoon cornstarch with one tablespoon cold water. Add to syrup remaining in saucepan, bring to the boiling point and let boil two minutes; then pour slowly, while stirring constantly, over the yolks of two eggs, beaten until thick and lemon-colored. Add two teaspoons lemon juice and a few grains salt.

Cheese and Pepper Croquettes

Wipe small Bell peppers, place in pan, put in hot oven and turn occasionally, until skins blister. Take from oven, remove skins, make a lengthwise slit in each and take out seeds. Fill with Cheese Filling, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.

Cheese Filling.—Melt one and one-half tablespoons butter, add two tablespoons flour and stir until well blended; then add one-third cup milk and bring to the boiling point. Add one-fourth cup grated Gruyère cheese and one egg, slightly beaten. As soon as cheese melts remove from fire and fold in one-half cup small cubes of soft mild cheese. Season with one-half teaspoon salt and a few grains, each, of pepper and cayenne.

Cheese Custard Timbales, Bread Sauce

Beat eggs slightly and add remaining ingredients. Strain into buttered individual moulds, set in pan of hot water and bake until firm. Remove to hot serving dish, pour around Bread Sauce (see p. 155) and garnish with parsley.

Eggs en Surprise

Cut stale bread in two-inch slices and then in circular or elliptical shapes. Remove centres, leaving cases. Fry in deep fat until delicately browned and drain on brown paper. Half fill cases thus made with Creamed Asparagus tips. French poach six eggs, coat with egg (slightly beaten and diluted with one tablespoon cold water), roll in bread crumbs to which has been added Parmesan cheese (allowing two tablespoons cheese to three-fourths cup crumbs) and fry one minute in very hot deep fat. Drain and arrange in croustades. Garnish with parsley.

Chaudfroid Eggs Alexandria

French poach six eggs, trim into shape and let cool. Melt one tablespoon butter, add one tablespoon flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add one-fourth teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne and one tablespoon granulated gelatine. Coat eggs with sauce and when sauce has become firm, place each egg in a puff paste case made of correct size. Garnish with thin slices of truffle cut in fancy shapes, and around each pipe a border of caviare butter.

Stuffed Mushroom Caps

Wipe, peel and remove centres from six large mushroom caps. Cook two tablespoons, each, chopped mushrooms, bread crumbs, chopped, lean, cooked ham and finely chopped onion, and one teaspoon, each, Parmesan cheese and finely chopped parsley with three tablespoons butter, three minutes. Moisten with one-fourth cup tomato sauce and season with salt, pepper and cayenne. Stuff prepared caps with mixture and sprinkle with one-third cup bread crumbs mixed with one and one-half tablespoons Parmesan cheese. Arrange in pan, surround with three-fourths cup tomato sauce and bake in a hot oven twenty minutes. Remove to six rounds of sautéd bread, cut somewhat larger than caps, and pour around sauce remaining in pan. Garnish with parsley.

Shrimps, Louisiana Style

Cook butter with onion five minutes, stirring constantly. Add shrimps, broken in pieces, rice and heavy cream. When thoroughly heated, add salt, celery salt, cayenne and tomato sauce. Turn on a hot serving dish and garnish with puff paste crescents and parsley.

Scallops en Brochette

Clean scallops, put in saucepan and cook until they begin to shrivel. Drain and dry on a towel. Alternate scallops and pieces of thinly sliced bacon on skewers, allowing four scallops and five pieces bacon to each skewer. Balance skewers in upright position by putting through cubes of bread placed on rack in dripping pan and bake in a hot oven until bacon is crisp. Arrange on serving dish and garnish with lemon and parsley.

Scallops à la Newburg

Put scallops in omelet pan and cook until they begin to shrivel; drain thoroughly, cut in halves, and cook in two tablespoons butter three minutes. Add salt, cayenne and lemon juice and cook one minute.

Melt remaining butter, add flour and stir until blended; then pour on gradually, while stirring constantly, cream. Bring to the boiling point and add egg yolks, slightly beaten, scallops and wine.

Oyster and Shrimp Newburg

Wash and parboil oysters and drain from their liquor. Clean and break shrimps in small pieces. Mix oysters and shrimps, add wine, cover and let stand one hour. Put in blazer, add butter and cook five minutes. Sprinkle with flour and cook two minutes. Add three-fourths cup cream and when mixture has thickened, add egg yolks, slightly beaten and diluted with remaining cream; then add seasonings and serve on toast or in puff paste shells.

Oyster Crabs, Béarnaise

Wash and pick over one pint oyster crabs. Put in saucepan, place on range, and add one-half cup Sherry wine, one tablespoon butter, one-half teaspoon salt and one-fourth teaspoon paprika. Light Sherry and let burn two minutes. Turn on serving dish, pour over Béarnaise Sauce II (see p. 158) and garnish with puff paste points.

Hampden Halibut en Coquilles

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, fish stock, mushroom liquor and cream. Bring to the boiling point and add egg yolks, slightly beaten, salt, pepper and paprika; then add flaked fish and mushrooms cut in thin slices. Fill buttered shells with mixture, cover with whites of eggs, beaten until stiff, mixed with cheese and seasoned with paprika and salt. Sprinkle with more cheese and bake until well browned.

Lobster Boats

Cook butter with onion five minutes, stirring constantly. Add lobster, rice and cream. When heated, add Tomato Sauce (to which soda has been added) and season highly with salt, celery salt and cayenne.

Fill pastry boats with mixture, garnish with tail pieces and tips of lobster claws and pour around Tomato Sauce. Insert sails made of rice paper and small wooden skewers, covering skewers with thin white cardboard (which will keep in place if simply folded over).

Éclairs of Chicken Mayonnaise

Put butter and water in saucepan and place on range; when boiling point is reached, add flour (all at once) and stir until mixture is well blended and leaves sides of pan. Remove from fire and add eggs, one at a time, beating vigorously between the additions. Shape on a buttered sheet, three and one-half inches long by one and one-half inches wide, and bake in a moderate oven twenty-five minutes. Cool, split and fill with chicken mixed with mayonnaise.

Chicken Croquettes, Macedoine

Melt butter, add shallot and cook three minutes, stirring constantly. Add flour, mixed with seasonings, and stir until well blended; then pour on gradually, while stirring constantly, chicken stock. Bring to the boiling point, and add remaining ingredients, except wine, and cook five minutes. Add wine and spread on a plate to cool. Shape, roll in flour, eggs and crumbs, fry in deep fat and drain on brown paper. Mound in centre of heated flat dish and surround with hot seasoned vegetables, including peas, small carrot cubes, and cauliflower flowerets. Garnish with parsley.

Macedoine Loaf

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, milk. Bring to the boiling point and add bread crumbs, egg yolks, beaten until thick and lemon-colored, macaroni cut in one-half-inch pieces, chicken and mushroom caps, cut in strips, pimiento, cut in small pieces, cream, beaten until stiff, salt and parsley. Stir until thoroughly mixed and fold in whites of eggs, beaten until stiff. Turn into a mould lined with buttered paper, cover with buttered paper and bake until firm. Remove from mould to hot serving dish and garnish with parsley. Serve with tomato or white sauce, to which sautéd sliced mushroom caps have been added.

Chicken à la King

Melt chicken fat, add cornstarch and stir until well blended; then pour on gradually, while stirring constantly, stock, milk and cream. Bring to the boiling point and add salt, butter bit by bit, fowl, mushroom caps and pimientoes. Again bring to the boiling point and add egg yolk, slightly beaten.

Chop Suey

Remove the breast meat from an uncooked chicken and cut in strips one inch long. Melt one tablespoon butter, add chicken meat and cook two minutes; then add three-fourths cup celery, cut in thin slices crosswise, one onion, peeled and sliced, and six mushroom caps cut in slices. Cook five minutes and add one cup chicken stock, one-half teaspoon sugar, two teaspoons Shoyu Sauce, one-half green pepper (from which seeds have been removed), cut in thin strips, and one teaspoon cornstarch, diluted with two tablespoons cold water. Bring to the boiling point and let simmer three minutes.

Veal Timbales

Force remnants of veal through a meat chopper; repeat. Pound in a mortar, adding gradually the yolks of eggs, slightly beaten; then add cream, wine and seasonings.

Butter individual timbale moulds and fill one-fourth full of white sauce, to which truffles have been added; then fill with chicken mixture. Set moulds in pan of hot water, cover with buttered paper and bake until firm. Remove from moulds to hot serving dish, when sauce will run down sides of timbales. For the white sauce melt three tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and season with one-fourth teaspoon salt and a few grains pepper.

Chicken Réchauffé

Make same as Veal Timbales, using chicken in place of veal, chicken stock in place of white wine, and chopped red or green pepper in place of truffles.

Chicken and Mushroom Timbales

Garnish bottom of buttered timbale moulds with thin slices of truffle, cut in fancy shapes. Line moulds with Chicken Forcemeat II (see The Boston Cooking-School Cook Book, p. 150). Fill centres with creamed mushrooms and cover with forcemeat. Set in pan of hot water, cover with buttered paper and bake until firm. Remove to serving dish, pour around one cup cream sauce, to which has been added one tablespoon Madeira wine, and garnish with sprigs of parsley.

Chicken and Liver Timbales

Mix chicken and livers and pound in a mortar, adding gradually yolks of eggs slightly beaten, and white wine. When thoroughly blended, add seasonings, heavy cream, beaten until stiff, and whites of eggs, beaten until stiff. Turn into buttered timbale moulds, set in pan of hot water, cover with buttered paper and bake until firm.

Remove from moulds and arrange around Creamed Mushrooms (see p. 170) to which has been added one tablespoon Sherry wine.

Ham Timbales

Cook bread crumbs and milk until of the consistency of a smooth paste. Add butter, ham, salt and pepper; then cut and fold in whites of eggs, beaten until stiff. Fill buttered individual moulds two-thirds full of mixture. Set in pan of hot water, cover with buttered paper and bake in a moderate oven until firm, the time required being about twenty minutes. Turn on a hot serving dish and garnish with slices of hard-boiled eggs and sprigs of parsley.

Traymore Timbales

Cut a slice from the stem end of parboiled green peppers and remove seeds; then cut in thin strips, by working around and around the pepper, using the scissors. Line the sides of buttered timbale moulds with the pepper, by coiling it around and around, and fill with the following mixture: Peel and chop mushroom caps; there should be one-fourth cup. Add one tablespoon butter and one tablespoon flour, and stir until well blended; then pour on gradually one-fourth cup cream. Bring to the boiling point, beat in the yolks of two eggs, one at a time, and fold in the whites of two eggs, beaten until stiff. Season with one-half teaspoon salt, one-eighth teaspoon pepper and a few grains paprika.

Place timbales in pan of hot water, cover with buttered paper and bake until firm. Remove to serving dish on circular pieces of sautéd bread, garnish top of each with a sautéd mushroom cap and pour around

Traymore Sauce.—Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually while stirring constantly, one-half cup, each, chicken stock and cream. Bring to the boiling point and add one-half teaspoon beef extract, one-half teaspoon salt and a few grains pepper.

Salmon Mayonnaise

Wipe salmon cut in two-inch slices (each weighing two-thirds pound), put in a pan, cover with cold water and add seasonings. Let stand two or three hours; then cook slowly on top of range until fish is tender. Take from pan, remove skin and bones, and press, using the hands, to keep in shape. Cool and cover with one cup Mayonnaise Dressing, to which has been added one-half teaspoon granulated gelatine soaked in one teaspoon cold water. Garnish with thin slices of truffle, cut in fancy shapes.

English Patties

To chicken add mushroom caps, peeled and cut in cubes, truffle, cut in small pieces, and butter. Cook five minutes, stirring almost constantly; then add flour and when well blended, pour on chicken stock and let simmer ten minutes. Season with salt, cayenne, nutmeg and Sherry. Beat egg slightly, dilute with cream and add. When thoroughly heated, fill six patty cases with mixture, arrange on serving dish and garnish with parsley.

Crab and Mushroom Vol-au-Vent

Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock and one-half cup cream. Bring to the boiling point and add one and one-half cups crab meat and the caps from one-half pound mushrooms, cut in strips and sautéd in butter. As soon as thoroughly heated, add one-half cup grated Parmesan cheese, three tablespoons Sherry wine, one-half teaspoon salt and one-eighth teaspoon, each, pepper and paprika. Fill vol-au-vent with mixture. Adjust cover and garnish with sprigs of parsley.

Ham Mousse, Epicurean Sauce

Dissolve gelatine in hot water and add to ham, which has been pounded in a mortar. Season with mustard and cayenne, add cream beaten until stiff, and turn into a mould, first dipped in cold water. Chill, remove from mould, garnish with parsley and serve with Epicurean Sauce (see p. 156).

Cutlets of Ham, Alexandria

Finely chop ham, add the unbeaten egg whites and mix to a smooth paste. Rub through a sieve, add seasonings and cream a little at a time. Fill slightly buttered cutlet moulds, set in pan, surround with hot water, cover with buttered paper and bake until firm. Remove to hot serving dish, coat with Allemande Sauce and garnish with buttered hot asparagus tips and parsley.

Shrimp Patties

Melt butter, add flour and stir until well blended; then add cream gradually while stirring constantly. Bring to boiling point and add salt, celery salt, paprika, nutmeg and shrimps, cut in halves. Again bring to boiling point and add walnut meats, broken in pieces, and orange curaçao. Reheat patty shells and fill with mixture.

Epicurean Bouchées

Clean and peel mushroom caps, cut in one-fourth-inch strips crosswise, and sauté in butter three minutes. Clean and steam frogs’ legs until tender, then add crab meat, butter, salt, paprika and Sherry wine. Cover and let stand thirty minutes. Put on range and cook five minutes. Pour off one-half wine and add mushrooms. Scald cream in double boiler; dilute cornstarch with cold water, add gradually to scalded cream and cook ten minutes, stirring constantly until mixture thickens and afterwards occasionally; then add yolk of egg, slightly beaten. Add to first mixture, reheat and season highly with salt and cayenne. Fill bouchée cases with mixture or serve with puff paste points.

Sweetbread and Mushroom Patties

Parboil one sweetbread, cool and cut in one-fourth-inch pieces. Clean and peel ten large mushrooms and cut in pieces. Put in a small pan and add one tablespoon butter, one teaspoon lemon juice, one-fourth teaspoon salt and a few grains pepper. Cover and cook fifteen minutes, stirring occasionally. Melt two tablespoons butter, add four tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken or brown stock. Bring to the boiling point, add sweetbreads, mushrooms and one tablespoon heavy cream. Again bring to the boiling point and season with one-half teaspoon salt and a few grains, each, pepper and paprika. Line patty-pans with puff paste, fill with mixture, cover with pastry tops, brush over with white of egg, slightly beaten, and bake in a moderate oven twenty-five minutes. Serve at once.

Huntington Sweetbreads

Parboil one pair sweetbreads, cool, trim and lard upper surface. Clean and peel twelve mushroom caps and cook in two tablespoons butter two minutes. Add one-fourth cup Sherry wine and cook five minutes.

Wash one-half cup butter, put in a mortar with three tablespoons mashed, boiled sweet potatoes, one-half teaspoon finely cut chives, and one shallot and one clove garlic, each, finely chopped. Work until thoroughly blended; then rub through a sieve. Season with salt and paprika. Cut bread in one-third-inch slices, cut in rounds, toast on one side and spread untoasted sides with prepared butter. Put in four individual baking dishes, over each put a piece of sweetbread, over sweetbread arrange mushroom caps and spread with remaining butter. Pour around heavy cream, allowing two tablespoons to each portion. Put on glass covers and bake in a moderate oven eight minutes.

Glazed Sweetbread Lucullus

Trim sweetbread and parboil in Sherry wine until plump, the time required being about one-half hour. Keep covered during the cooking, turning twice. Cool and cut in pieces. Put one and one-half tablespoons butter in frying pan, and when melted add one-half teaspoon beef extract. Cook sweetbread in mixture until glazed, turning frequently. Drain canned artichoke bottoms and reheat; then arrange on circular pieces of sautéd bread. Place pieces of sweetbread on each and pour around Lucullus Sauce made by adding one cup chopped sautéd mushrooms to one cup tomato sauce.

Macedoine in Aspic

Put three cans tomatoes (quart capacity) in stewpan and bring to the boiling point. Turn into a purée strainer and force through most of the pulp. Add one and one-half teaspoons onion juice, one and one-half tablespoons salt, one-half cup Sherry wine and a few grains cayenne. Soak two packages granulated gelatine in one cup cold water and add to mixture when cool. Clear, using the white and shell of three eggs; then strain through four thicknesses of cheese-cloth, placed over a fine strainer, and add one-third cup Sherry wine. Cut cold boiled corned tongue in one-inch strips; there should be one and one-third cups. Peel sixteen small tomatoes, by rubbing over the entire surface with the dull edge of a knife, until skins may be easily taken off. Finely chop the breast meat of a raw chicken and force through a meat chopper; there should be three-fourths cup. Pound in a mortar and add gradually whites of two eggs and one-half pint heavy cream. Season highly with salt and cayenne and a slight grating of nutmeg; then force through a fine strainer. Shape mixture with a pastry bag and tube on buttered paper, making quenelles. Invert paper into a kettle of boiling salted water (when forms will slip off at once) and cook five minutes. Remove with skimmer and drain on cheese-cloth. Turn an elliptical mound two inches high of cold cooked hominy on a serving dish and spread sides with parsley butter.

Fill an elliptical-shaped border mould with tongue, tomatoes, chicken quenelles and aspic. Fill a charlotte russe mould that will just fit into border mould after same fashion. Fill a muffin tin in same fashion. When thoroughly chilled, turn contents of border mould on hominy, fill space with thick shaped slice of bread, put contents of charlotte russe mould on top and surround with contents of muffin tin. Garnish with spray of holly and serve with Mayonnaise à la Connelly (see p. 214).

If insides of moulds are rubbed very sparingly with olive oil, there will be no trouble in removing the contents.

Moulded Fish in Aspic

Wipe a slice of halibut, remove skin and bones and force fish through a meat chopper; there should be three-fourths pound. Melt three-fourths tablespoon butter, add six tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-third cup fish stock. Bring to the boiling point, add fish and pound in a mortar until thoroughly blended. Add two whole eggs and three egg yolks, two teaspoons salt and one-fourth teaspoon pepper. When well mixed, add one-half cup heavy cream. Garnish a buttered fish mould with truffle, cut in slices, then in strips to represent tail and fins, and small crescent shapes to represent scales. During the process of garnishing, the pieces of truffle, after being placed, should be frequently sprinkled with some of the liquid drained from truffles, otherwise they will become dry and curl. It is desirable after a portion is completed to cover it with a piece of cheese-cloth, wrung out of cold water, for the same reason.

Fill moulds with fish forcemeat, set in pan of hot water, cover with buttered paper and bake until fish is firm to the touch. Remove from mould, cool and put in a mould of aspic. Chill and remove from mould to serving dish. Garnish with watercress and cucumber ribbons.

Fish Aspic.—To two and one-half quarts cold water add two pounds halibut (cut from nape), wipe and cut in small pieces. Add liquor drained from one quart canned tomatoes, one onion stuck with three cloves, three-fourths teaspoon peppercorns, one-eighth teaspoon celery salt, two allspice berries and one-fourth cup white wine. Cover, bring slowly to the boiling point and let simmer two hours. Strain, cool and add three-fourths tablespoon salt, one-fourth teaspoon pepper and two tablespoons lemon juice. Soak eight tablespoons granulated gelatine in one-fourth cup cold water, add to stock and clear. To each quart of cleared stock add three tablespoons white wine and two teaspoons tarragon vinegar.

Lobster in Aspic

Wipe and cut one pound halibut (cut from nape) in small pieces. Put in stewpan, add body bones and meat contained therein of two one-and-one-half-pound lobsters, three pints cold water, bring gradually to the boiling point and let simmer one and one-half hours. Strain; there should be one quart fish stock. Cook two tablespoons, each, chopped carrot, onion, and celery, two sprigs parsley, bit of bay leaf and one and one-half teaspoons peppercorns with one cup white wine eight minutes. Strain, add to fish stock and season with salt, cayenne and lemon juice. Cool and add one box granulated gelatine (which has been soaked in one-fourth cup cold water thirty minutes) and whites of two eggs. Put on range and stir constantly until boiling point is reached. Remove to back of range and let simmer ten minutes. Strain through several thicknesses of cheese-cloth, placed over a fine wire strainer.

Remove meat from lobsters, cut in pieces, and marinate with a French dressing, substituting lemon juice for vinegar. Place individual moulds in pan of ice water, cover bottoms with jelly mixture and when firm garnish with tough claw meat of lobster, and truffle, cut in fancy shapes. Cover with jelly mixture and when firm, fill with lobster meat, mixed with some of the jelly mixture, just as it is ready to set. Chill thoroughly, remove from moulds, place on lettuce leaves and serve with Mayonnaise Dressing.

Stuffed Smoked Tongue

Wash a smoked tongue, put in kettle, cover with cold water, bring slowly to the boiling point, cover and let simmer until meat is tender, and cool in water in which it has been cooked. Cut off root, then thick slice, and scoop out centre, leaving a wall one-half inch in thickness; fill cavity with forcemeat, replace thick slice and fasten with small wooden skewers. Tie in cheese-cloth and steam from forty-five to sixty minutes. Remove from cheese-cloth, take off skin, brush over with aspic jelly, chill thoroughly, cut in slices crosswise, arrange overlapping one another, lengthwise of platter, and garnish with parsley and slice of lemon.

Tongue and Chicken Forcemeat.—Chop the breast of a raw chicken, pound in a mortar, and add gradually the whites of two eggs and work until smooth. Then add gradually cup heavy cream and one-fourth cup tongue, removed from centre, forced through a pureé strainer. Season highly with salt, cayenne and Sherry wine.

Boned Turkey

Singe, remove pinfeathers, head, neck, tendons, feet and legs to second joint and cut off wings close to body of a small, plump turkey; then bone (for directions see The Boston Cooking-School Cook Book, p. 24). Remove and set aside dark meat, cut breast in slices and arrange in a layer of uniform thickness over body skin. Turn in small pieces of leg and wing skin remaining. Spread with forcemeat, draw body skin over forcemeat and sew into shape. If turkey is allowed to stand before being spread with forcemeat, it must be covered with a double thickness of cheese-cloth, wrung out of cold water. Tie in a double thickness of cheese-cloth. Put bones and dark meat in kettle, pour over two quarts water, bring to the boiling point and steam prepared turkey (over stock thus made) until tender; the time required being about two hours. Remove, drain thoroughly and let stand fifteen minutes. Take off cloth and sew securely and tightly in cheese-cloth wrung out of cold water.

Put between two boards, place a weight on top and let stand in a cold place. Take from cheese-cloth and pour over the following sauce: Melt one tablespoon butter, add one and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup chicken stock. Bring to the boiling point and add one-half teaspoon salt, one-eighth teaspoon pepper, one-half teaspoon lemon juice, one egg yolk, slightly beaten and diluted with one tablespoon cream and one teaspoon granulated gelatine, dissolved in one tablespoon hot water. Let stand until mixture begins to thicken, before pouring over turkey. Garnish with truffles, cut in fancy shapes, and brush over with melted aspic jelly. Place on serving dish, surround with crisp, small lettuce leaves and cubes of aspic jelly, garnished with parsley and pimiento butter, forced through a pastry bag and tube.

Forcemeat.—Force one and one-half pounds, each, raw lean veal and meat cut from fresh fat pork chops through a meat chopper; then force through a pureé strainer.

Cook one-half cup Sherry wine with four shallots, peeled and cut in pieces, four sprigs parsley and one-fourth teaspoon dried tarragon leaves, until reduced one-half. Strain through cheese-cloth and add to meat; then add yolks of two eggs, slightly beaten, one cup smoked tongue, cut in one-half-inch cubes, one-half cup blanched pistachio nuts, cut in pieces, four truffles, cut in pieces, one tablespoon truffle liquor and one cup one-half-inch cubes larding pork, parboiled two minutes, drained and thoroughly chilled. Season with one tablespoon salt, one-eighth teaspoon cayenne, one-half teaspoon grated nutmeg, one-half teaspoon allspice and two teaspoons rum.

Scallops en Brochette.—Page 223.

Cutlets of Ham Alexandria.—Page 234.

Chicken à la King.—Page 228.

Chicken and Mushroom Timbales.—Page 230.

Lining of Mould for Timbales.

Traymore Timbales.—Page 231.

Lobster Boats.—Page 225.

Crab and Mushroom Vol-au-Vent.—Page 233.

Pear Condé, Compote of Rice.—Page 219.

Macedoine in Aspic—Page 237.

Moulded Fish in Aspic. Page 239.

Preparation of Stuffed Smoked Tongue.—Page 241.

Sliced Stuffed Smoked Tongue.—Page 241.

Boned Turkey.—Page 242.

Slices of Boned Turkey and Cubes of Garnished Aspic.

Emergency Puddings

MIX and sift flour, salt and baking powder and moisten to a soft dough with milk, the amount required being about one-third cup. Drop a tablespoonful in each buttered individual mould, add a small section cut from a canned peach, cover with another tablespoon dough and steam ten minutes. Sections of other canned fruits or raspberry or blackberry jam may be used in place of peaches. Serve with any pudding sauce.

Broiled Oranges on Toast

Pare oranges, cut in one-half-inch slices and remove seeds. Brush over with melted butter, place in a buttered broiler and broil over a clear fire five minutes. Remove to circular pieces of sautéd bread and sprinkle with grated sweet chocolate. Serve with whipped cream, sweetened and flavored with vanilla.

Snow Eggs

Beat egg white until stiff and add gradually, while beating constantly, powdered sugar and cornstarch. Butter a tablespoon, cover bowl of spoon with mixture, make a depression in the centre and fill cavity with mixture, to which has been added enough yolk of egg (beaten until thick and lemon-colored) to give color. Cover with white mixture, having the spoon well rounded. Repeat until the mixture is used. Cook in a blazer containing boiling water, placed over hot water pan also containing boiling water, and cook six minutes, turning once during the cooking. Cover bottom of dish with strawberry preserve, arrange eggs on preserve and pour around Orange Sauce (see p. 258).

Apple Canapés, Cream Sabayon Sauce

Cut bread in one-third-inch slices, shape with a round cutter and sauté in butter until delicately browned. Pare and cut apples in halves; then remove cores, thus making cavities. Sauté apples in butter, cavity side down, in a covered pan. When apples are half done, turn, fill cavities with sugar and continue the cooking until apples are soft. Place on prepared bread and serve with Cream Sabayon Sauce I (see p. 263).

Apricot Sandwiches, Roxbury Sauce

Cut stale bread (preferably baker’s) in one-fourth-inch slices. Remove crusts and cut slices in halves crosswise. Beat egg and egg yolks slightly, add salt, sugar and milk and strain into a shallow dish. Soak bread in mixture until soft, then sauté in butter. Spread one-half the pieces with apricot marmalade, cover with remaining pieces and serve with Roxbury Sauce (see p. 259).

Dresden Sandwiches, Sherry Sauce

Beat eggs slightly, add salt, sugar and milk, and when well blended, strain into a shallow dish. Remove crusts from bread and cut slices in halves, crosswise. Soak bread in custard mixture until soft. Cook in a buttered, hot frying pan. Brown on one side, turn and brown other side. Spread half the pieces with any jam or marmalade that may be at hand and cover with the remaining pieces. Serve hot with Sherry Sauce (see p. 260).

Rhubarb Tapioca Pudding

Soak tapioca in cold water to cover over night or several hours. Drain, put in double boiler, add boiling water and salt and cook until tapioca has absorbed water. Peel rhubarb, cut in three-fourths-inch pieces crosswise, and sprinkle with sugar. Add to tapioca and cook until tapioca is transparent and rhubarb is soft. Turn into a fancy dish and serve with sugar and thin cream.

Fruit Tapioca

Soak tapioca in cold water over night or several hours. Cook in same water in double boiler with salt and cinnamon until transparent. Remove from range and add currant jelly, Sherry wine, almonds (blanched and shredded), raisins (cut in pieces) and citron (cut in thin slices). Sweeten to taste. Turn into a serving dish, cool slightly, and serve with thin cream.

Lemon Cream Rice

Pick over rice, cover with cold water and let soak over night. Drain, put in double boiler, add milk and cook until rice is soft. Add sugar, lemon rind, lemon juice, salt and egg yolks, slightly beaten. Cook until mixture thickens, turn into a buttered pudding dish and cool. Beat whites of eggs until stiff and add gradually powdered sugar and lemon extract. Cover top of pudding with meringue and bake in a moderate oven just long enough to brown meringue. Serve with or without Strawberry Sauce (see p. 257).

Club Indian Pudding

Add meal gradually while stirring constantly, to scalded milk and cook in double boiler fifteen minutes; then add butter, molasses, seasonings and eggs, well beaten. Turn into a buttered pudding dish and pour on cold milk. Bake in a moderate oven one hour. Serve with or without vanilla ice cream.

Squash Pudding

Mix sugar, salt and cinnamon and add to squash; then add eggs, slightly beaten, and milk. Turn into a buttered pudding dish and bake in a moderate oven until firm. Cool slightly before serving.

Sally’s Bread Pudding