Lowney's Cook Book, Illustrated in Colors

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The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924085803215

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Plantation Christmas Recipes by Riley M. Fletcher-Berry Fourteen of These Cakes Were Illustrated in The Ladies' Home Journal December, igi^ Copyright^ igiS The Curtis Publishing Company OOK OLORS JSEKEEPER, ES[JLL RECORD OP ENT I^V %ff^ v^ tS^ (jccessful teachers op; latest eeuits of:edge of the AET BOWARD CO.

486 HANOVER STREET, BOSTON

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A T CHRISTMASTIME on the old Southern Za plantation there was a general reunion of -L JL family and friends. Open house was kept, and it was not unusual for the mistress of a large estate to as many as prepared and baked in her kitchen for holiday feasts and parties.

These cakes were extremely varied, ranging from the most delicate to the richest and most ornate. The thirty-three cakes here given have been selected from the old family cookbooks of the Southland. Watermelon Cake {Alabama) - For the white part cream one cupful of butter with two of add one of milk, three cupfuls and a half of flour, two teaspoonfuls of cream of tartar, one teaspoonful of baking soda and the stiffly beaten whites of eight For the red part cream half a cupful of butter with one cupful of red sugar; add a third of a cupful of milk, two cupfuls of half a teaspoonful of baking soda, one teaspoonful of cream of tartar, one cupful of seeded, cut raisins and the stiffly beaten whites of four eggs. Drop the red part around the tube of a buttered pan and the white part around the edge. a moderate oven. Sally White Cake (Coconut Fruit Cake— Georgia) Cream one pound of butter with one pound and a half of sugar; add twelve eggs, one by one, four tablespoonfuls, of coconut one of flour, two pounds of thin-sliced, candied peel, two pounds of blanched-and-shredded almonds, two chopped coconuts, one nutmeg, grated, and one tablespoonful of mixed spices. turn into a buttered and papered cake tin, and bake slowly until ready. OOK 'OLORS aSEKEEPER, ES;ent i^v i^w f^S i^w t^v tJCOESSFUL TEACHERS OF; LATEST FRUITS OF LEDGE OF THE ART [3] CO.

486 HANOVEB STREET, BOSTON

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Cream Almond Cake {Mississippi) Cream three-quarters of a pound of butter with one pound of sugar; gradually add one pound of Bour (sifted five times) and the stiffly beaten whites of sixteen Flavor to taste with vanilla or almond extract.

Bake in three layers. Beat up one pint of whipping cream. Blanch and shave fine one pound of sweet almonds; beat them into the cream; add half a cupful of sugar, and spread between the This cake must not too long before serving and will not "keep over."

Chocolate Layer Cake {Florida) Cream two cupfuls of butter with three cupfuls of sugar; add the stiffly beaten whites of eight eggs, two cupfuls of of teaspoonfuls of baking powder and half a teaspoonful of Fill two pans with batter; then to the remaining batter add half a cake of grated bitter and a third pan.

Bake in a hot oven. For the bring to a two of milk; then remove, and add the beaten yolks of eight eggs, one cupful and a half of sugar, half a cake of grated bitter chocolate mixed with one tablespoonful of cornstarch, and one teaspoonful of vanilla extract. Pour into a double boiler and cook to a custard. Cool and use.

Cover the top layer with white frosting and decorate with halves of walnut meats.

Black Fruit Cake {A General Recipe) Cream three-quarters of a pound of butter with one pound of sugar; add the beaten yolks of ten the stiffly beaten whites of eight eggs, one cupful of sour cream, one cupful of molasses, one teaspoonful each of baking soda, powdered cloves r4]

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and allspice, two teaspoonfuk of powdered cinnamon, four tablespoonfuU of orange half a pound of chopped figs, a pound of chopped -almonds, half a pound of shredded, candied peel, one pound of stoned, raisins, one pound of cleaned currants and two pounds of sifted fiour. Mix, and bake very slowly in a pan lined with several thicknesses of paper. White and Yellow Delicate Layer Cake {Georgia) For two layers cream half a cupful of butter with one cupful of sugar; add half a cupful of milk, two cupfuls of flour sifted with one teaspoonful of baking powder and half a teaspoonful of Flavor with one teaspoonful of extract, and beat in the stiffly beaten of three eggs.

For the yellow layer cream a quarter of a cupful of butter with half a cupful of sugar; add a quarter of a cupful of milk, one cupful of sifted with one teaspoonful of baking powder and a teaspoonful of the of three eggs and half a teaspoonful of lemon extract. For the filling scald one cupful of milk, and let it partly cool; then add to it one cupful of sugar sifted with four tablespoonfuls of cornstarch and a saltspoonful of in a double Then add to half of it three spoonfuls of melted chocolate, and to the half a quarter of a cupful of chopped nut meats. the yellow between the two layers with the Cover the whole cake with boiled frosting colored pink and sprinkle coconut on the top.

Pink and White Ribbon Cake (Kentucky) Use any preferred recipe for white cake; divide the batter four portions, and color two of them pink, using a little red color. Bake in fourOOK COLORS USEKEEPER, ES[ENT 1^ (^ 1^ O* 1^ UCOESSFUX TEACHERS OP 3 LATEST FRUITS OF LEDGE OP THE ART [5] CO.

486 HANOVEE STREET, BOSTON

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layer cake tins and turn out to cool. Spread the layers with white frosting; sprinkle on the icing some chopped nuts and raisins, then cover with more icing.

Place the cake together in alternate pink and white layers.

Cover the whole cake with decorate with daisies made raisins for the centers and halved blanched almonds for petals, or vice versa. Cut out stems and leaves of candied citron peel. Kentucky Bluegrass Cake well two of cupfuls of sugar; add one cupful of milk mixed smooth with two cupfuls of cornstarch. Sift one teaspoonful of baking soda and two teaspoonfula of cream of tartar with six cupfuls of Hour, and add alternately with the beaten whites of fourteen Turn into a buttered and papered oval cake tin and bake.

When done cool thoroughly, then split through the middle with a sharp knife, and like layer cake with boiled icing between and on the top and on the sides. Decorate with raisins, figs and nuts.

Solid Spice Cake {Tennessee) Cream one cupful of butter with two of yellow add one of molasses, seven ^%z yolks, one by one, a pinch of salt, two tablespoonfuls of black, strong one teaspoonful of powdered cinnamon, ginger, mace, cloves and allspice, one nutmeg, grated, and a good pinch of black pepper. Beat for ten minutes; then add four of lightly browned and sifted with two teaspoonfuls of baking powder.

Beat for five minutes more, then place in a greased and papered tin and bake for ten minutes very slowly, then briskly until done. Cool, and cover with caramel icing. [6]

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Lady Baltimore Cake {South Carolina) Cream half a cupful of butter with two cupfuls Df sugar; add gradually three-quarters of a cupful of milk, then mix in slowly two cupfuls and a of two teaspoonfuls of baking powder. When smooth fold carefully into the batter the stiffly beaten whites of eight eggs and half a teaspoonful of almond extract.

in three layers.

For the filling boil one pint and a half of sugar with half a pint of water for ten minutes. this sirup upon the stiffly beaten whites of four a stiff meringue is farmed.

Add a teaspoonful of extract, two cupfuls of seeded raisins, torn or cut, two cupfuls of chopped pecan meats and six figs cut into ery thin strips.

Cover the tops and the sides of cake with white frosting. Pound Cake Cream one pound of butter with one pound of powdered ready twelve the whites beaten separately to, a stiff froth, the yolks beaten alone until very thick. Add the yolks to the creamed sugar and butter, stirring well, then the whites, lightly at first, then beating them in thoroughly.

Now add one pound of silted flour, a little at a As a rule no flavoring was used with this cake, though occasionally the grated rind and strained juice of one lemon were added. Bake with extreme care, and be sure the pan ie not shaken until the mixture is well set.

Grand Duke Cake (Georgia) For the white part cream one cupful and a half of sugar with half a cupful of butter; add half a cupful of water and two cupfuls and a half of flour sifted with one teaspoonful of baking powder; then fold in the beaten whites of six eggs. for the dark part cream two-thirds of a cupful OOK:OLORS USEKEEPER, ES[ENT l^V f^v fgm fgm f^v trCCESSFUL TEACHERS OF E LATEST PEUITS OP LEDGE OP THE AET m CO.

486 HANOVER STREET, BOSTON

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of butter with one cupful of, sugar; add the beaten yolks of six eggs, half a cupful of water, two cupfuls and a^ half of flour sifted with one teaspoonful of baking powder, one cupful of seeded raisins, one teaspoonful of powdered and grated nutmeg and two teaspoonfuls of powdered cinnamon and allspice.

Bake, and put with boiled icing.

Spice Marble Cake For the white part cream half a cupful of butter with one cupful of sugar; iadd half a cupful of milk, two cupfuls of flour, two teaspoonfuls of cream of tartar, half a teaspoonful of baking soda and the beaten whites of three eggs. For the dark part cream a quarter of a cupful of butter with half a cupful of brown sugar; add a quarter of a cupful of milk, half a cupful of molasses, the beaten yolks of tnree eggs, two cupfuls of flour, one teaspoonful of cream of tartar, half a teaspoonful of baking soda, one teaspoonful of powdered cinnamon, one teaspoonful of grated nutmeg and half a teaspoonful of powdered allspice.

Put the light and dark batters into a buttered-and-floured cake pan in alternate spoonfuls. Sea Island Fig Cake (South Carolina) is a gold and silver layer For the silver cake cream two cupfuls of sugar with twothirds of a cupful of butter; add two-thirds of a cupful of milk, three cupfuls of flour sifted with three teaspoonfuls of baking powder, and fold in the stiffly beaten whites of eight in ' square layer-cake tins.

For the gold three-quarters of a of butter with one cupful of sugar; add half a cupful of milk, two cupfuls of flour sifted with one teaspoonful and a half of baking powder and the yolks of seven eggs and one whole egg beaten together.

Flavor- with two teaspoonfuls of powdered cinnamon and one teaspoonful qf powdered allspice.

[81

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Place half the gold batter in a pan the size of one of those used for the silver part, and spread over the top one pound of halved, preserved figs (drained well and dried in the oven, and sifted over them).

Allow the figs barely to touch Spread the rest of the gold batter over the top of the figs and bake. When turned out but still warm place the layers the gold in the middle, with boiled icing and ice the top, decorating the latter with nuts, figs and preserved cherries.

Chocolate Marble Cake Make as for Chocolate Layer Cake, dividing the batter into halves, leaving one-half white and to the second adding a of bitter chocolate (grated). Place in the prepared pan alternately with the white part. Bake in a moderate Black Chocolate Cake Into the beaten yolks of four eggs stir two cupfuls of sugar, half a cupful of creamed three tablespoonfuls of bitter chocolate dissolved in five tablespoonfuls of boiling water, and one teaspoonful of vanilla extract; beat for ten minadd one and two-thirds of flour sifted with two teaspoonfuls of baking powder and half a teaspoonful of salt, and the stifRv beaten whites of the eggs. Turn mto a butteredand-floured cake tin and bake in a moderate oven for one hour.

Fig Cake Cream a generous half pint of butter with two cupfuls and a half of sugar; add one cupful of sweet milk, then six cupfuls of flour sifted with teaspoonfuls of baking powder, the whipped whites of sixteen eg^s and a pound and a quarter of figs cut into stni>s and well floured (no flavoring).

Bake carefully in a moderate oven. iOOK COLORS USEKEEPER, E&lENT \ jft ^ ^ Jt ^ UCCESSPUL TEACHEE8 OF E LATEST FEtriTS OF LEDGE OP THE AET 19] CO.

486 HANOVEE STREET, BOSTON

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White Loaf Cake {Kentucky) Cream together one pint of butter and one cupful of sifted stiff the whites of thirteen eggs; then add three cupfuls and a third of granulated sugar. Add this to the creamed butter alternately additional and a third of flour sifted with one teaspoonful cream of tartar.

When mixed add also half a teaspoonful of soda dissolved in a little water, with a teaspoonful of vanilla extract.

the sides and bottom of a pan greased and bake for one hour; let the heat increase until the cake is done.

For the icing boil one pint of granulated sugar with just enough water to moisten until it "crackles"

against the of a cup.

Meantime stiff the whites of four eggs; pour this the sirup, stirring slowly until well mixed; then beat fast cold, when add one teaspoonful each of cream of tartar and lemon or vanilla flavoring.

Favorite Jumbles Cream a pound of butter with one pound and a half of sugar; add one cupful of milk, four tablespoonfuls of fruit juice, a tablespoonful of caraway seeds, three pounds of flour and a teaspoonful of soda dissolved in a little hot water.

Cut into rings, and bake in a moderate oven. Lady Washington Jumbles Cream one pound of butter with one pound of sugar; add three beaten eggs, four tablespoonfuls of rose water and a teaspoonful of lemon extract, then a pound of sifted flour. Roll out into thin sheets, cut into rings, dip in sugar, and bake. [10]

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Solid Coconut Cake (.Georgia) Grate one pound of fresh coconut, and dry well. Cream together a pound of butter and a pound of su^ar; add the beaten yolks of two eggs, then the whites (well whipped) alternately with a pound of sifted flour.

Stir in the grated coconut last; beat until very light, and bake in a moderate oven for three hours.

Coconut Layer Cake (.Georgia) Add a pint of powdered sugar to the beaten yolks of six eggs, creaming with these three-quarters of a cupful of butter; then add one cupful of sweet three cupfuls and a half of a teaspoonful of soda, two teaspoonfuls of cream of tartar and the stiff-whipped whites of four eggs. Bake in layers, and let Then spread with icin^.

Icing:

Grate one coconut, the whites of two eggs, adding to them one cupful of powdered Mix the coconut, and Ice-Cream Cake Bake a sponge cake in layers; let it cool thoroughly.

Meantime whip stiff one pint of sweet cream; add a pinch of flavor with vanilla; spread between the shortly Golden Cream Cake Cream a quarter of a cupful of butter with one cupful of sugar; add half a cupful of sweet milk, one cupful and a half of flour, the stiffly beaten whites of three eggs, half a teaspoonful of baking soda and one teaspoonful of of tartar.

Bake in three layer tins.;ooK ZOLORS USEKEEPEK, ESlENT lR enough for ) 1^ (^ Jfi td* lUCCESSFtTL TEACHERS OP E LATEST FEUITS OF LEDGE OF THE AKT [11] CO.

486 HANOVEE STREET, BOSTON

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For the filling beat the yolks of two eggs; add one tablespoonful and a half of cornstarch, threequarters of a cupful of milk and a tablespoonful of butter.

Sweeten and flavor to taste.

a double let cool, and spread between the layers of Kelly Island Cake (South Carolina) Cream one cupful of butter with two cupfuls of sugar; add four well-beaten eggs, half a cupful of milk and three cupfuls of flour sifted with three teaspoorifuls of baking powder. Bake in layers.

For the stir together the grated rind of a lemon, one grated, tart apple, one egg and a cupful of sugar.

Boil for four minutes; cool, and Caramel Layer Cake For a four-layer cake cream two cupfuls and a half of sugar with one cupful of butter; add alternately a cupful of milk and three cupfuls of three-quarters of a of cornstarch.

as preferred, and add the stiffly beaten whites of eight eggs. For the filling cook together for twenty minutes three cupfuls of brown sugar, butter the size of an egg, and a cupful of sweet cream. Flavor just before removing from the stove; cool, and Rice Cake No, {Carolina) Take the yolks of six eggs, the whites of three the grated rind of a lemon, one cupful of flour, half a pound finely ground rice and half a of powdered the yolks and separately.

Add the grated rind of lemon with a quarter of a teaspoonful of salt [12]

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to the yolks of again, and add the Mix well.

Mix the flour, rice and sugar Add the eggs gradually, constantly for thirty minutes. in a tin lined with greased paper, in a slow oven for fifty minRice Cake No. Half a pound of ground half a pound of a of nine the grated rind of a lemon and half a cupful of butter.

the yolks from the whites of the beat them and add to the the butter beaten to a cream with the sugar. Stir in the flour, rice and lemon rind, and beat the mixfor add the of heat the cake again for ten minutes; then divide the mixture into two buttered-and-fioured tins, and in a moderate for forty-five minutes. Croton Sponge (Georgia) Cream half a pound of butter with a pound of sugar; add the beaten yolks of six then a Eoimd of (in one teaspoonful of aking powder is. sifted) alternately with a cupful of milk; lastly add the stiiBy of the eggs. Mix carefully, and bake in a moderate oven for one hour. Hayes Cake {Small Georgia Plain Cake) This has the grain and of pound two-thirds of a of a cupful of sugar; add three well-beaten eggs, three tablespoonfuls of milk and (alternating with the milk) a cupful of flour. Bake in a moderate oven for thirty-five minutes. f5 lOOK:OLORS USEKEEPER, ES[ENT FOR ANT i^v f^v ^S^ v^ vd^ aOCESSPUL TEACHERS OF ! LATEST FRUITS OF LEDGE OF THE ART [13] CO.

486 HANOVER STREET, BOSTON

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Small Pound Cake {North Carolina) Beat one cupful of butter; then add gradually one cupful and two-thirds of sugar, and beat until creamy and frothy.

Add half a teaspoonful of powdered mace> and then, one at a time, five unbeaten eggs, beating each one in well before ad<> ing the next.

Then add a pint of several times.

until smooth, and turn a greased-and-floured tin, and bake in a moderate oven for fifty minutes. Yellow Fruit Cake Clean a pound of currants, stone and chop a pound of raisins and shred fine half a pound of Mix and sprinkle over the fruit the juice of one the grated yellow of two a good pinch of pulverized mace and a grated nutmeg, then cover and set aside until the batter is made.

For the batter cream a pound of with a pound and a half of sugar, gradually adding the beaten yolks of six eggs. Then alternately beat in one pound and three-quarters of flour and a pint of sour cream in which a level teaspoonful of soda has been dissolved. When beaten smooth add the stiff-whipped whites of the eggs and then the prepared fruit.

Bake in a paper-lined pan for two hours and a keeping the top covered with buttered paper while baking. Black Fruit Cake (Tennessee) Clean and dry a pound of currants; wash and seed a pound of raisins; shred fine half a pound of citron and a quarter of a pound each of candied orange peel or lemon peel and candied ginger; chop fine half a pint of any preferred firm [14]

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(strained) preserve^ and cut up half a pint of nut At night pour upon the mixture half a pint each of sweet grape juice and preserve juice, the strained juice of three lemons, three oranges and the grated rind of the fruit, and let stand until morning.

Then cream well two level pints of sugar and a pound of butter, and beat in, one at a time, ten eggs. Gradually add two rounding pints of heated well mixed add the juice drained from the fruit mixture, and a tablespoonful each of rose water and lemon extract.

If the batter is too stiff add sufHcient fruit juice to thin it properly.

the cake pans lined several Sicknesses of heavy brown one of heavy and the top place a double layer of buttered paper. Set in a sloV oven for half an hour, then bake faster (yet slowly withal) for five hours if the cakes are in large pans.

Smaller cakes will require from four hours upward. When done place on a sieve to let the air circulate under the pans; cover with heavy cloth and let cool, and then turn out.

Ice the next day.

White Fruit Cake, Sometimes Called ''Imperial Cake " (Georgia) one pound each of add twelve eggs one by one. four tablespoonfuls of fruit the juice and grated rind of one lemon,^ one pound each of flour, cleaned currants, cut raisins and blanched almonds, three-quarters of a pound of shredded citron, and one teaspoonful of soda and cream of tartar mixed. a moderate oven until thoroughly done, covering with paper on all sides. Copyright, igis, by The Curtis Publishing Company JOOK COLORS )USEKEEPEK, ES:!IENT \B. ENOUGH FOR IPLETE ENOUGH S Jt Jt J» Ji Jf successrul teachee8 of:e latest fruits op tledge of the art [15] PUBLISHEB BY CO.

486 HANOVEE STREET, BOSTON

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COOK BOOK ILLUSTRATED IN COLORS A NEW GUIDE FOR THE HOUSEKEEPER, ESPECIALLY INTENDED AS A FULL RECORD OF DELICIOUS DISHES SUFFICIENT WELL-TO-DO FAMILY, CLEAR ENOUGH FOR THE BEGINNER, AND COMPLETE ENOUGH FOR AMBITIOUS PROVIDERS jt ^ ^ ^ jt PREPARED BY 03<rE OF THE MOST EXPEEIENCED AND SUOCESSEUL TEACHEE8 OP COOKING IN THE COUNTRY, A8 THE LATEST PEUITS OP PRACTICAL AND SCIENTIPIO KNOWLEDGE OF THE AET MAEIA WILLETT HOWARD CO.

486 HANOVEE STREET, BOSTON

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Copyright, 1907, By the WALTER M. LOWNEY CO. BOSTON.

Notfnoolr ^zat J. 8. Onshing & Co. — Berwick & Smith Co. Norwood, Mass,, U.S.A.

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INTRODUCTION "We present book with confidence that it brings up to date the modern possibilities of the table. It is prepared by a woman who has devoted her life to scientific and artistic cooking, and who has recently been honored by appointment to full charge of the culinary department of one of the most advanced colleges for selfsupporting women in the country.

She speaks knowledge and authority. We hope the book will contribute something to the fine art of living in many homes, making those homes the happier and more attractive for the husband and children, and solving many a problem for brides and beginners.

Thousands of our most valued customers cannot afford to prepare many of these dishes very often for their tables.

But there are special occasions when we all feel that we can have the best for ourselves and our guests. This book will stand the strain of such occasions. There are hundreds of simple dishes here for all tastes, suitable for all pocket-books. With this book as a guide, it will be possible for any woman to live within her means and still have that infinite variety on the table which means so much for appetite and health, which we all wish for and which we wish for you all. THE WALTER M. LOWNEY CO.

Boston.

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CONTENTS Value of Food to the Body Methods of Cooking Just How Carving Marketing Dinners and Luncheons Butler's Duties. Garnishings Weights and Measures RECIPES OHAPTEB First Course Dishes in.

V.» Vegetables Cereals Sauces for Meat and Vegetables....

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CONTENTS CHAPTEE PAGE Beverages Fruits and Nuts and Candy XVIIT.

Preserving Chafing Dish Delicacies Cookery for the Sick and Convalescent Bibliography Glossary

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VALUE OF FOOD TO THE BODY.

METHODS OF COOKING. JUST HOW.

CARVING.

MARKETING.

DINNERS AND LUNCHEONS. BUTLER'S DUTIES. GARNISHING.

WEIGHTS AND MEASURES.

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VALUE OF FOOD TO THE BODY is that which when taken into the body tends either to build tissue or to yield energy." The chief offices of food are to build the material of the body, to repair the waste which is continually going on and to yield heat to keep the body warm. Foods may be divided into tissue-buUding foods and fuel foods.

The tissue-building foods are such foods as milk, eggs, cheese, wheat, meat and the legumes. The fuel foods are sugars and starches and fats and oils.

In order to the body in a good condition a combination of the tissue-building foods and the fuel foods is necessary, with a supply of to dissolve them.

About 125 grams of tissue-building foods and 550 grams of the fuel foods is the amount required daily.

A mixed diet, therefore, is the ideal diet for the healthy adult.

The changing of the tissues and the assimilation of food are very rapid in childhood and youth, so that the system demands at that time an abundant supply of such foods as milk and middle age is reached, the amount of such food should be decreased.

Otherwise the tax on the organs which take care of the wastes will be so great that disease will follow. Thus it is clear that people of different ages require different combinations and amounts of food.

The kinds of food required to nourish the healthy body vary also

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LOWNSr'S COOK BOOK with the sex, occupation and climate, as well as with the age and peculiarities of the individual. In order to judge of the relative value of food to the body it is necessary to find out what percentage of each nutritive constituent the food contains, how much energy it is capable of yielding, how much of the food eaten is digested, how much is absorbed, and whether the nutritive constituents are obtained at a reasonable cost.

Farmers' Bulletin number twenty-three, the United States Department of Agriculture, will be found interesting to those caring to study foods from the above standpoints. The following menus for one day will supply food in the proper proportion, and the body will be well nourished:— Breakfast Dinner Supper Meat Hash Beefsteak Cornbread and Butter Creamed Cauliflower Baking Powder Biscuit Riced Potatoes Pear Sauce Tapioca Pudding The nutritive value of food depends to a very large extent upon the cooking. Many raw foods are indigestible, but these same foods cooked are nutritious. The importance of proper cooking cannot be overestimated. Cooking changes the food so that the digestive juices can take care of it; cooking improves the flavor and the appearance, thus making the food more appetizing; and kills disease germs, parasites and other dangerous organisms.

Dainty serving makes even cheap dishes more palatable. This stimulates the digestive juices; hence food should be made appetizing in order to obtain the greatest value from it.

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METHODS OF COOKING METHODS OF COOKING Boiling point is the temperature at which a fluid is converted into vapor, with the phenomenon of ebullition.

The boiling point of is 212 degrees Fahrenheit.

In cooking, the term boiling means the cooking of in a boiling liquid, and water is the liquid generally used. Rapidly boiling water is no hotter than when the agitation is less, but in some cases, as in the boiling of violently boiling water is recommended for the purpose of keeping the grains of rice separated.

The boiling point of water once reached can be held with a moderate amount of heat.

is generally boiled by putting immediately into sears the surface, and keeps in the juices; but if the water is to be used for soups, gravies, and so forth, the food is put into cold water and brought slowly to the boiling point. is added to the boiling water ordinarily when cooking food, as it tends to keep the flavor in the food. Roasting Roasting, truly speaking, is an open so that roasting is seldom accomplished in modern kitchens.

Baking Baking is cooking food by dry heat in an inclosed oven. The oven should be very hot when the food is first put in, then the heat reduced. In baking meats, basting frequently with hot fat will drive the heat to the center and make the meat juicy.

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LOWNEY'a COOK BOOK Stewing Stewing is cooking food in water kept below the boiling point, and is smilar to simmering. Fricasseeing Fricasseeing is a combination of sauteing and simmering. The food is first sauted and then simmered until tender. Steaming Moist steaming is accomplished by placing the food in a perforated dish over a kettle of boiling water and cooking until tender.

Dry steaming is accomplished by placing the food in the top of a double boiler and keeping the water boiling in the lower part until the food is cooked. Simmering Simmering is cooking in water at 185 degrees Fahrenheit or degrees below the point of method of cooking is employed where long, slow cooking is desired, as in making stews, soups and so forth; also for cooking tough cuts of meats. As a in both boiling and simmering, the should be tightly covered. Braising Braising is a form of generally adopted for cooking tough meats.

The food to be braised is placed in a kettle with a few slices of salt pork, some vegetables, seasonings and a small amount of liquid, either water or The kettle is then covered closely, and the food cooked until tender.

Braising is a long, slow process.

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METHODS OF COOKING Frying Frying is cooking food in hot fat, deep enough to cover the food.

Lard, olive oil, cottolene or drippings may be The fat should be heated hot enough to brown a piece of bread a golden brown in forty seconds for cooked food, and in sixty seconds for uncooked food. There are various theories about the digestibility of fried food. The latest seems to be that food properly fried and drained may not be very indigestible.

To prepare fat for frying, frying kettle one half full, and heat gradually. Avoid frying too much at a time, as the temperature^ill be reduced and the food much more liable to absorb fat. Reheat fat after each frying.

Drain the food on brown paper. Sauteing Sauteing is cooking food in a frying pan in a small amount of fat.

is less digestible in way than fried food.

Broiling Broiling is cooking the food on a greased broiler before hot coals or the gas flame.

The broiler should be held very near the flame at first to sear the surface of the food, and be turned every ten seconds for the minute of cooking, and afterwards occasionally. Pan Broiling Pan broiling is cooking the food in a hissing-hot frying pan without fat.

It is employed where it is impossible to broil, and may be better accomplished where two frying pans are used, and the food turned from one to the other every ten seconds for the first minute and afterwards occasionally, as in broiling.

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JUST HOW How to Crumb; Egg and Crumb For crumbing, dried crumbs wliich have been pounded or rolled fine and then are best.

The bread may be broken in pieces and dried in the oven or merely allowed to stand in the open air until dried. To prepare the egg, break into soup plate, beat until yolk and are well blended, season with dilute with two tablespoons cold water and use for dipping.

Food to be fried should be dried as much as possible, then dipped in placed in the egg, and thoroughly covered with the &gg, then drained and dipped again in crumbs.

It is an economy of time to crumb all of the pieces to be fried, then egg all, and when drained, to crumb all.

This may be done in the morning and the food fried-when \<ranted.

In this case, allow the prepared food to stand in kitchen fifteen or twenty minutes before frying. fried always drain on brown paper. How to bone Meat, Fish, Birds Legs and loins of lamb and mutton are the meats ordinarily boned.

The butcher will do it; but if it must be done at home, wipe the meat, and with a sharp knife scrape the meat from the bone, being careful not to cut through the skin.

Fish to be boned generally have the heads cut off; then remove the flesh from one side of the backbone, and then from the other. To bone birds, chickens, or turkeys, select undrawn birds, with head and feet left on.

Remove pin feathers and singe.

Draw tendons from legs by making an incis-

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JUST HOW ion just below the knee joint, and with a strong skewer draw the tendons out one at a Loosen the skin neajr the feet and cut off feet.

Make an incision through the skin from the neck to tlie tail, the entire length of the backbone.

Scrape the flesh the bones until the shoulder blade is found, then continue scraping around the wing joint.

Scrape down the backbone to the thigh, then around the second joint and leg, cutting tendinous portion when necessary.

When one side of backbone is boned, bone the other, then remove flesh from breastbone, on either side of bird.

When flesh is all separated from bone, discard carcass; wipe flesh and skin, and arrange in original shape.

The birds may be seasoned and broiled; or stuffed, sewed into shape and steamed. Smalls are generally prepared the former way, and large birds the latter way.

How to clarify Fat When through frying, add a pared potato, cut in slices, to the fat, and let stand on back of range until potato has browned.

Remove potato and strain fat through a cheese Fat clarified in this way may be used indefinitely. How to clarify Melted Butter Let melted butter stand in a dish on back of the range until the salt has settled, then pour off butter, leaving sediment in the bottom of the dish. How to avoid the Burning of Fat, When fat is put on the range to heat for frying, put in a cube of bread.

If the fat is forgotten, the bread will burn first, and the odor of the burned crumb will attract the attention.

The burned flavor cannot be removed from burned fat.

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How to try out Suet Cut the suet in small pieces, place in top of boiler, cover, and cook over hot water until all the fat is tried out; strain through a cheese This can be done in the oven if the top of the range is crowded. How to Lard Larding is accomplished by cutting strips of salt pork lengthwise with the rind two inches long and one quarter wide, and with aid larding needle drawing these pieces through the surface of the meat, taking a stitch an inch long and a quarter inch deep. How to test Fat for Frying Heat the fat. When a blue smoke begins to appear, drop in a cube of bread; if the bread browns a golden brown in forty seconds, the fat is hot enough for any food which has previously been cooked. Uncooked food requires a longer time to fry; the cube of bread should brown in sixty seconds for such food. Food cooked in fat tested in this way should never soak fat if one is careful to put a small enough quantity of food in at a time— not enough to cool the fat. How to make Croquettes For meat croquettes, cold cooked meat should be freed from skin and gristle, and cut quite fine, then mixed with a thick sauce to as soft a consistency as it is possible to handle.

Chill before shaping. For vegetable croquettes the vegetables should be boiled, then washed and seasoned. Chill before shaping. To Shape. — Allow one rounding tablespoon of croquette mixture for each croquette, roll into a round ball,

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JtrST HOW ball in either a cylinder or pyramid; when all are perfect and uniform, dip in egg, then in crumbs.

How to prepare Sweetbreads Soak in cold water from the time they come from the market cover with two water, add four cloves, one and a half teaspoons salt, two tablespoons vinegar or lemon juice, and a slice of onion; simmer for one half hour, drain, cover with cold water, remove tubes and membranes. Broil whole; or if -for larding, dip in egg, wrap in cheese cloth, and press under weight over night.

How to care for the Refrigerator Select a large refrigerator, of simple construction and of hardwood,— the lining of zinc or marble and the shelves of slate or hardwood. To keep the refrigerator clean, remove instantly any spilled in any of the compartments. Wash the ice compartment and food chambers at least once a week with hot soapsuds, and for economy's sake do this when the ice is low.

Pour boiling water down the waste pipe.

Sal soda dissolved In the water tends to keep every part sweet and clean.

Shelves and all portable washed and scalded, should be placed in the sun to dry; if this is impossible, dry before a fire. Keep a good supply of ice, in the ice chamber; it is cheaper in the end.

Never keep the doors or covers of the refrigerator open unnecessarily long; it wastes the ice.

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A good refrigerator properly cared for should last at least twenty-five years.

How to Caramelize Place sugar in clean agate-ware frying pan, and stir continually until the sugar becomes a golden brown sirup. How to Poach Place food to be poached in frying pan half filled with boiling salted water.

Cook below the boiling point from three to eight minutes.

How to cream Butter Place butter in bowl, and mash against the sides of the bowl, with a spoon, until of a creamy consistency. How to cut and Fold Pour mixture into bowl, and cut through and through mixture with a spoon, then take up some of mixture in spoon, and turn spoon completely over, and fold under Continue this process until mixture is blended. How to crease Frosting When frosting is nearly cold, cut with a silver knife, wiping knife after making each crease. CARVING To master the art of carving one must understand the anatomy of the meat to be carved. The carver should insist upon having a sharp knife, a large platter, and sufficient space to move his arms.

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CARVINa Whole Fish The carving of is extremely simple.

Run the knife the whole length of the back fin, then cut from the back fin to the middle of the fish; the fiesh may then be separated from the bone. When one side is served, turn the fish over and carve the other side in the same way. The center of the fish is considered the best, as it is the fattest portion.

The meat around the head and neck is decidedly gelatinous.

Medium-sized like mackerel, salmon, trout, and so forth, are cut through the bone, thus giving a piece of fish on either side of the backbone for each serving. fish are generally so as fillets,— two fillets on either side of the backbone. For carving roast beef, a long, broad-bladed knife is required.

Always cut across the grain of the meat; never with the grain.

The joint of beef known as the Porterhouse roast or sirloin roast consists of the sirloin, the tenderloin, and the flank.

The flank is tough, and if roasted, with the meat, is generally used for some made dish, such as croquettes, or hashed meat on toast; it is seldom carved at the table. The tenderloin and sirloin must be carved against tlie grain.

Cut thin slices parallel with the vertebr<s, then cut close to the backbone, thus separating the slices. Rib roasts are carved in the same way as the sirloin. Rolled ribs and of beef are carved in slices as thin as possible, each slice having considerable fat mixed with the lean.

Beef steaks are carved across the grain. Sirloin Steak. — Cut slices at right angles to the vertebrae in both the sirloin and the tenderloin, then separate.

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Lamb and Mutton A leg of mutton is considered by many the most difficult piece of meat to carve.

If the hip bone is removed, the carving of this joint is simple, but it is usually left in. Place the leg on the platter, with the skin side next the Carve from the hip bone across the leg; these will be the largest slices, as they come from the part of the joint which has the most meat. The portions near the knuckle are to be carved in the same way; they will not be so rare as the thicker Chops may be cut from the upper part of the leg.

Fore Quarter of Mutton or Lamb. — Remove the fore leg and the shoulder, then separate the rib chops.

Every part of the fore quarter of lamb is sweet and tender, but the neck in the fore quarter of mutton should be used only for stewing.

In carving the shoulder of either lamb or mutton, one must study the meat before cooking. The Saddle of Mutton.— There are several ways of carving this joint.

The fat, tenderloin, and kidney should all be removed in one piece.

The most popular way is to cut long slices parallel with the backbone, on the portion nearest the tail, and diagonally on the portion nearest the neck. The Loin of Mutton.— Generally this joint is carved by merely separating the chops, but it may be carved in the same manner as the saddle of mutton. Mllet of Veal.— This cut is carved like the round of beef. Shoulder of Veal. — The shoulder is often boned and In that case, cut through the meat from side to If the bone is left in, carve in the same manner as the shoulder of mutton.

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CABVING Loin of Veal.— This cut is often stuffed, and the kidney is always cooked with the meat.

Carve the same as the sirloin of beef, in large, thin slices. Pork Spare Ribs.— Serve one rib to each perso'i. Loin of Pork. — Chops may be carved and served, or the roast may be carved exactly like the sirloin of beef. Roast Ham. — Cut through the meat to the bone, using the portion nearest the knuckle first. Ham should be cut in very thin slices.

Tongue. — The small end of the tongue is inferior to the thicker portion.

Cut slices crosswise of the tongue and serve a slice from both portions to each person. Roast Pig. — Place the head of the pig at the right hand of the carver.

Cut off the ears, then the head; cut the head in halves.

Cut the whole length of the backbone, dividing the creature in two pieces. Cut off the leg of one half, then separate the shoulder from the body.

Carve the ribs and loin at right angles with the backbone.

Cut the other half in the same way. Young pig meat is very tender and the bones are soft, so that carving is an easy matter.

Poultry and Game To carve Poultry. — Place the bird on the platter, with the head to the left and the side toward the carver.

Insert the fork across the center of the breastbone. the wing, then the leg, then the side bone between leg and body.

Cut slices from the breast, running from breastbone to place from which wing was removed. wishbone by cutting from end of breast to the left of the

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wing joint.

Make an incision to the right of breastbone for removing stuffing.

Remove fork from breastbone and cut the leg in small portions.

Serve a slice of light and a slice of dark meat to each person.

Serve one side of bird before carving the other side. Broiled Chicken. — Cut through the breast and cut in halves at right angles with the top of leg.

But if. birds are small, serve one to each person. To carve a Bueh. — Cut off the wing and the leg the same as for poultry.

Cut the breast meat parallel with the breastbone, beginning at the side between the wing joint and the thigh.

To carve a Goose. — Carve in the same manner as a roast duck, but cut the leg into several portions. Grouse and Partridge. — These birds are carved goose, although sometimes the breast is separated from the bone and one half breast is served to each person. Pigeons, quails, and small birds are served whole and generally on toast.

MARKETING The term marketing means to the ordinary housekeeper the buying of meats and vegetables only, but the buying of all articles necessary for housekeeping should be included under this head.

In order to market well the housekeeper must know what articles to buy in quantity and when to buy to the best advantage.

It is much more economical proportionately to buy for a large family than for a small one. Staple articles such as bread flour, spices, and so forth, should be bought in large quantities.

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MARKETING which keep well, such as potatoes, squashes, turnips, and so forth, should be bought in the early fall to last until spring, provided there is a cool, dark place in which to them.

Meats must necessarily be purchased as needed, uQless one has a large refrigerator in which to hang them.

Fish, with the exception of salt or smoked kinds, should be bought only when absolutely fresh.

Fruits such as apples and pears may be bought in large quantities, but perishable fruits in small amounts only. The beef creature is first divided into halves the length of the backbone, then each half is separated into the fore quarter and the hind quarter. In the fore quarter we have in Boston markets— Brains Stewed or Scalloped Tongue Boiled, Fresh or Corned Neck Sticking Piece Stewed or Baked Five Chuck Ribs Roasted or Broiled Five Prime Ribs Roasted Fore Shin Rattle Rand > „, t> -i j „,, } Corned Brisket > In the hind quarter we have in Boston markets— Sirloin Roasted or Broiled Rump Roasted or Broiled Roasted or Broiled Hind Shin Flank Braised or Boiled Tail Stewed for Soups

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Other parts of the beef creature used as food are— Heart Liver Braised, Fried, Sauted Kidneys Sauted, Braised, Stewed Tripe Stewed, Broiled, Fried Suet Sauted and used for Frying A side of beef weighs on the average about 450 pounds. Beef when first cut is dark purple, but turns red on exposure to the air.

Good beef has a heavy layer of fat on the outside, which is yellowish white and crumbly; the inside fat is white.

Best quality beef has a large percentage of fat and a small proportion of water. Lamb and Mutton Lamb and mutton are divided into halves, or " sides," by cutting the entire length of the backbone the same as beef. The fore quarter is divided into the— Shoulder Boiled, Steamed, Eoasted Neck Stewed, Braised The hind quarter is divided into the— Leg Roasted, Braised, Boiled Loin Roasted, Broiled Saddle Roasted The best lamb is from a creature eight to twelve weeks old.

Lamb may always be distinguished from mutton by thes inner redness of the bone.

Mutton should have a large amount of white hard fat, and the flesh should be fine-grained and pink to red in color. The strong mutton flavor may be lessened by removing the pink outer skin, and also by taking off the caul before cooking the leg.

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MABKETING Veal is cut similar to lamb. The fore quarter is divided into — Head Breast Shoulder Stewed or Roasted Ribs Stewed or Roasted Neck The hind quarter is divided into— Loin Stewed, Sauted, Roasted, Broiled Leg Stewed, Sauted, Roasted Other parts of the veal creature used as food— Tongue Boiled, Braised Brains Stewed, Scalloped \ Heart Baked, Braised Liver Broiled, Sautdd Kidneys I^oiled, Stewed Sweetbreads Stewed, Sauted, Fried The best veal is from a calf six to twelve weeks old.

The meat should be pinkish white, fine-grained, and tender, and there should be a large amount of fine white fat on the legs and around the kidneys. Fresh pork is not so popular a meat as corned or salted, although fresh pork from a pig which has been carefully fed before killing is a delicate meat. The upper part of the fore legs, or the shoulders, and the

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upper parts of the hind legs, or the hams, are salted and smoked.

The sides of the pork creature are salted and smoked for bacon.

The fat is removed from the loin and ribs, and these are sold for roasts or chops; the fat is pickled and used for salt pork.

The head is used for making souse and cheese. The feet are sold fresh or pickled. The brains, livers, and kidneys are also used the same as those of beef.

Poultry and Game Poultry includes all domestic birds. In buying poultry, select birds which have been freshly killed and hand-picked.

Pin feathers are found on young birds, and hairs on older birds.

The birds be short and plump, with considerable meat on the breast. Fat, but not too fat.

Young birds have the cartilage at the end of the breastbone soft and pliable.

For roasting, buy poultry from three months to a year old.

For braising, stewing, and slower methods of cooking, buy older birds, as they contain a larger proportion of meat than the younger birds. Game includes animals that are hunted in field or forest. Venison is cut like mutton. The meat is much darker than beef meat, and the fat is whiter; it is cooked in the same ways as mutton.

Birds are sold with the feathers on, but have the market man remove them.

All game is expensive, and so is a delicacy.

In buying game, that which has hung three weeks or more is considered best.

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DINNERS AND LUNCHEONS DINNERS AND LUNCHEONS The Formal Dinner A formal dinner generally consists of ten courses, but may be eight or twelve.

In order to have one harmonious whole, the different courses must blend well with each Avoid repetition; if oysters appear in the course, they must not appear again. Observe these two points particularly in arranging the table: first, have the linen immaculate and without folds; and second, arrange the covers with mathematical exactness. The table may be square, oblong, or round; it must be covered with a soft pad, and then with the tablecloth, which should hang over the sides of the table at least one quarter of a yard on every side. The selection of guests for a formal dinner is extremely important, and the seating at the table so that all are congenial takes some time to plan. Name cards should be placed at each cover.

Each gentleman should be given a card, on entering the dressing room, with the name of the lady whom he is to escort to the dining room, and the letters R or L, also on the card, indicating to the right or left of the hostess.

When dinner is announced, the host with the guest of honor leads the way to the dining room, followed by the other men with their ladies, and the hostess with the gentleman of honor brings up the rear. The guests all stand behind their chairs until the hostess makes a move to be seated; then the men push up the chairs for the ladies, each lady seating herself from the left of her chair.

The decoration of the table should be simple and low in design and in the center of the A small flower may also be placed at the right of each cover. Of course

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the colors of the flowers must harmonize with the china, but otherwise individual taste should be exercised. The illumination of the is most important.

If candles are used, they must be so arranged as not to interfere with the guests, and the shades so placed that they will slip down as the candle burns. If candle light is insufficient, try if possible to have the lights come from the side rather than from above.

The Cover.— The place for each guest and the necessary plate, silver, glasses, knives, and napkin is called the cover. Arrangement of Cover.— Allow twenty inches for every person.

a ten-inch service plate, having decorations, right side up, in the center of this space, and one and one half inches from the edge of the table. Arrange knives, edges toward plate, in the order in which they will be needed, beginning at the right. At the right of knives, place soup spoon, bowl up; at the right of soup spoon, the oyster fork, with tines up; the other forks, with tines up, at the left of the plate, in the order in which they will be needed, beginning with the extreme left.

If there are too many courses to admit of all the silver being put on at once, extra silver may be placed at each cover just before serving the course requiring it. The glass for water should be placed just above the center of the plate, to the right, the wineglasses to the right of the water glass, in the order in which they are to be used.

Place the napkins either to the left of the forks, or over service plate.

They should be so folded as to hold a bread stick or dinner roll.

The name card is generally placed on top of the napkin or over the plate.

Serving the Formal Dinner.— The dinner may be served from the butler's pantry, having each course arranged on, individual plates, and placed by the waitress, on the right

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DINNERS AND LUNCHEONS side of the guest, with the right hand, and anything which is to be served with the course, passed on a tray to the left of the guest and low enough and sufficiently near to the guest, to be easily taken with the right hand. in this way, there is less interruption to conversation. Or dish may be so arranged on a platter or dish on a tray that the guest may easily serve -himself.

Served in this way, the waitress places plates before each guest before passing the courses. At present the service plate is quite universally used; that is, the space in front of the guest is always occupied with a plate.

When the waitress removes the course plate with the left hand, she places another plate with the right hand.

In this way of serving, the tray, if used at all, is only used when the is passed, not for removing dishes.

Removal of Courses. — When every one has finished, the waitress removes one plate at a time, beginning with the hostess or with the guest at the right of the hostess. the dessert, everything not needed for course should be removed from the; if there are crumbs, they should be carefully brushed with a napkin on to a plate or tray.

After this is accomplished, place the dessert dishes from the right. While the dessert is being eaten, the finger bowls, filled one third full of tepid water, with a slice of lemon or a geranium leaf or a flower in it, set on a doily on a plate, may be placed in front of and above the dessert plate.

When the dessert plate is removed, the finger bowl is moved into the space. If fruit follows the dessert, the guest removes the finger bowl and doily from the plate and uses that plate for the fruit. If coffee is served in the dining room, the finger bowls are not placed until after the coffee, but coffee is usually served in the drawing room.

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LOWNJIY'S COOK BOOK Order of Service. — The guests on the right of the host, and hostess are served first in the first course, in the second course the guests on the left, in the third course the second guest on the right of the host and hostess, and so on in rotation, so that no guest is served twice Some hostesses insist upon being served If the different courses are passed rather than served from the butler's pantry, this may be a good plan, but otherwise there seems to be no reason for it. MENU FOR A FORMAL DINHER First Course Oysters or Clams in Shells Brown Bread Sandwiches Second Course Consomme Croutons Third Course Broiled Trout— Maitre d'h6tel Butter Cucumbers Fourth Course Croquettes or Sweetbreads Fifth Course Saddle of Mutton Currant Jelly Peas in Fontage Cups Sixth Course Seventh Course Broiled Quail with Chestnut Puree Tomato Salad Eighth Course Bombe Glace Sponge Cake ninth Course Fruit and Bonbons Tenth Course Black Coffee Salted almonds and bonbons to be on the table all the time. Celery to be passed with oysters. Radishes or olives to be passed with fish course.

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DIJVNERS AND LUNCHEONS When and How to serve Wines Sauterne slightly cold with oysters. Sherry slightly cold with soup.

Rhine Wine not very cold with fish. Claret slightly cold with entrees. Champagne very cold with poultry and meats. Burgundy a little warm with game. Burgundy and Champagne with salads. Port Wine or Madeira temperature of wine cellar with desserts. Cordials and brandies with cofEee. Courses Course.— Appetizers, hors-d'oeuvres, eaten preliminary to the dinner, supposed to stimulate the flow of the digestive juices and create an appetite. Second Course.— Oysters or Shellfish.

cayenne, tabasco sauce, and tiny brown-bread sandAviches are passed with this course.

Third Course.—A Clear Soup.

Hors-d'oeuvres, such as olives, radishes, or pimolas are passed with course.

Fourth Course.— Fish, boiled, fried, or baked; sometimes potatoes, and generally cucumbers or tomatoes dressed, are Fifth Course.— Entrees.

Sixth Course.— The Meat Course, one vegetable besides the potato.

Seventh Course.— Frozen Punches or Cheese Dishes. Eighth Course. — Game or Poultry and Salad. Ninth Course. — Hot Desserts or Cold Desserts. Tenth Course.—Frozen Desserts, Cakes, and Preserves may be passed with this course.

Eleventh Course.— Fruits.

Twelfth Course.— Coffee and Liqueurs.

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The Informal Dinner The hostess serves the soup, and the host the fish and the roast.

Vegetables, sauces, and entrees are served from the side.

Either the host or hostess makes the salad, and the hostess serves the dessert and the coffee. The cover is arranged the as for the Formal Dinner.

The Formal Luncheon The table may be covered or bare. If bare, use doilies for plates and glasses.

The arrangement of the cover is the same as for the Formal Dinner.

Lighter dishes are served for luncheon than for dinner; entrees take the place of the roast. Soup or bouillon is in cups.

Fruit may be served for the first course instead of canapes. The hostess sometimes serves the salad and the coffee, but it is better to have all serving from the side. The Formal Breakfast This really is the same as the Formal Luncheon except that men are invited with the ladies, and coffee is served throughout the meal.

The Informal Luncheon Like the Informal Dinner except that the roasts are omitted.

When luncheon is announced, the first course may be on the table, and the dishes required for the remaining courses arranged on the side table. Seldom more than three courses are served. Tea, coffee, or cocoa are served throughout the meal.

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BUTLER'S DUTIES BUTLER'S DUTIES A butler is generally given full charge of the dining room, as well as of the other men servants. He waits on the table at breakfast, usually alone; but if the family is large or there are guests present, he may be assisted.

He directs the washing of dishes and the cleaning of the silver.

He prepares the salad. He attends to the bell, to the fires, to the lighting of the house.

He makes and serves afternoon tea, and sets the table for dinner. He announces all the meals, serves the dinner, does all the carving.

If he is assisted, he serves the principal dishes, and the assistant serves the vegetables and sauces. He is responsible for the safety of the silver, for the arrangement of the flowers and fruits, and for the proper serving of the wines. He has full charge of all refreshments served in the evening, and is responsible for the locking of the house at night. He alternates with the footman or waitress in answering the bell in the evening. GARNISHINGS It has been said that " what appeals to the eye generally appeals to the palate." Use care and taste in serving; dainty service will make the simplest food most attractive. Never allow any looks unsightly to be Toasted bread, burned on one side, may take away the appetite, but toasted a golden brown on both sides, with crusts cut off and then cut in strips and served in between the folds of a fresh doily, will appeal to the most fastidious.

Parsley is always used to garnish meats. Meats should

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be skewered into shapely pieces before being cooked, and served on dishes to display them well. Steaks and chops should be trimmed before cooking, then broiled evenly on all sides— never burned. Ribs chops should be garnished with chops frills. Slices of lemon, hard-cooked eggs cut in- strips, chopped pickles, and parsley are used for garnishing fish. Cold sweet dishes are garnished mostly with jellies cut in cubes, and candied fruits, red cherries and angelica being the most popular. Nuts and raisins are also used. Ice creams are garnished with meringues and spun sugar. are garnished with nuts and plain and fancy frostings put through a pastry bag and tube. Whatever garnishing is avoid overdoing the matter; the simplest is always the most attractive. WEIGHTS AND MEASURES gills make 1 pint 1 measuring cup = gills 2 pints make 1 quart 4 measuring 1 quart 4 quarts make 1 gallon 2 measuring cups = 1 pint All measures in this book are level. To measure a spoonful of dry material fill spoon and level off with a knife. One half spoonful is measured by cutting one spoonful through lengthwise.

Table of Measures 3 teaspoons = 4 tablespoons = \ cup 2 tablespoons butter = 1 ounce 1 cup solid butter = J pound 2 cups flour = J pound 9 large eggs = 1 pound

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WEIGBTS AND MEASUBE8 of Proportions 1 cup liquid to 3 cups flour for bread 1 cup liquid to 2 cups flour for muflans 1 cup liquid to 1 cup flour for batters 1 teaspoon soda to 1 pint sour milk 1 teaspoon soda to 1 cup molasses J teaspoon salt to 4 cups custard 2 teaspoons salt to 4 cups water \ teaspoon salt to 1 cup white sauce i teaspoon pepper to 1 cup white sauce.

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FIRST-COURSE DISHES Canapes Canapes are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. The slices may be covered with any of the following mixtures.

hot or cold.

Anchovy Canapis Cut bread in slices one quarter inch thick, cut in circles, dip in melted and spread with anchovy paste, and sprinkle with a few drops of lemon juice.

Caviare Canapes Cut bread in quarter-inch slices, cut slices four inches long and two inches wide.

Fry in deep fat, or Spread toast with caviare paste, sprinkle with a few drops of lemon juice and paprika. Garnish with finely chopped green or red pepper.

Cheese Canapis Cut bread in quarter-inch slices, spread lightly French mustard, sprinkle with grated cheese and finely chopped olives.

Or brown in oven before sprinkling with olives.

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Crab Canapes Cut bread in slices one quarter inch thick, three inches long, and one inch and a half wide. Spread with butter and brown in oven.

Mix one cup chopped crab meat, one tablespoon lemon juice, two drops tabasco, one half teaspoon salt, a few drops of onion juice, and two tablespoons olive oil.

Mark the bread diagonally in four sections and spread them alternately with melted cheese and crab mixSeparate sections with finely chopped pimento. Bacon Canapis Cut bread in triangles one fourth inch thick, saute in bacon fat.

mustard, cooked bacon chopped, and chopped pimolas.

Ham Canapis Cut bread in slices one quarter inch thick, then in circles.

Saute in butter.

Spread with finely chopped ham mixed to a paste with creamed butter and seasoned highly. Sprinkle with finely chopped, hard-cooked eggs. Lobster Canapes Cut bread in one-fourth-inch slices; shape with doughnut cutter.

Cream two tablespoons butter, add one cup finely chopped lobster meat, one teaspoon mustard, few drops Worcestershire sauce, few grains cayenne, and six olives finely chopped.

Saute bread in butter and spread with above mixture.

Salmon Canapes bread, cut one fourth inch thick, with a cooky Spread with butter and brown in the oven. Arrange around the outer edge of the circle

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FIBST-COUESB DISHES truffles.

Next finely chopped white of egg.

Next yolk of egg which has been pressed through a sieve. finely flaked salmon.

Garnish salmon with a small sprig of parsley.

Just before serving pour over a few drops of olive oil or place a teaspoonful of mayonnaise on the salmon. Sardine Canapes Cut brown bread in circles, spread with butter, and heat in the Pound sardines to a paste, add an equal amount of finely chopped, hard-cooked eggs, season with lemon juice and Worcestershire sauce. Spread on brown Garnish each canape in the center vnth a circle of hard-cooked white of egg capped with a teaspoonful hardcooked yolk.

Tomato and Cucumber Canapes Fry circles of bread in deep fat.

Fry slices of tomato in deep fat.

Place one slice of tomato on each circle of slice with one of cucumber and hard-cooked white of egg cut in shape of petal, to represent a daisy. Nut and Olive Canapes Cut bread in Mix equal quantities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread, and garnish with small diamonds of pimentoes. Tongue Canap6s Toast triangles of graham bread, spread with Cut slices of cooked tongue in pieces, mix creamed butter to a paste, add two tablespoons capers to each half cup of tongue. Spread on bread.

salt and cayenne, and garnish with chopped water cress.

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LOWNJSY'S COOK BOOK Clam Cocktail 1 pint small clams 1 tablespoon tomato catsup 1 tablespoon horseradish few drops tabasco Place clams in shallow after removing the black Mix other ingredients. Pour over clams, and let stand -for several hours. Serve ice cold in small glasses, as a first course. The clams may be mixed with the sauce and served in of grapefruit, in lemon shells, or tomato Set on a bed of ice. Oyster Cocktail Follow recipe for clam cocktail, using one pint small oysters drained from their liquor in place of clams. Shrimp Cocktail Substitute onepint.shrimp for clams, and proceed as for clam cocktail.

Oysters on Half Shell 30 oysters in the shell 3 lemons cut in halves 6 teaspoons grated horseradish. 6 teaspoons vinegar 1 tablespoon tomato catsup ' paprika, Open oysters; loosen.

Serve in shell on bed of ice, having the small ends of the shell poiijt toward the center of the dish.

Wash lemons, cut in halves, remove seeds, and one in the center of plate.

passley.

Mix horseradish, vinegar, and tomato catsup, seasoned with paprika and cayenne. in small glass dish and pass to each person. Clams on Half Shell Follow recipe for oysters on half shell, substituting clams.

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SOUP ACCESSORIES \ Browned Crackers 8 crackers crackers witli butter, and cayenne, and brown in oven. Cheese Crackers 8 crackers grated cheese salt, cayenne Spread crackers thinly with butter, sprinkle with salt and cayenne, and cover with grated in oven until cheese is melted. 4 slices of bread bread? with or dip in crusts and cut in long narrow strips. Brown in slow oven. Rings may be cut frem the pi^pared bread and browned in the oven, Three of the narrow strips may be inserted in each ring.

Croiitons Cut b;:ead one fourth inch in thickness, rercove crust. Cut slices in swips, and strips in cubes.

Dip in melted butter, brown in the oven or fry in deep fat.

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SOUP GARNISHINGS Cheese Balls f cup flour cayenne and paprika J cup grated cheese water, and cook two; add seasonings and flour, boil until mixture forms in a mass in center of pan.

slightly, add eggs unbeaten, one at a time, add cheese, drop from teaspoon into hot fat, drain, and serve immediately. Egg Balls 1 raw egg yolk 1 white of egg or sifted cracker crumbs Mash yolks of eggs, add seasonings, and enough yolk of egg to form a paste.

the size of a walnut, dip in slightly beaten white of egg, dip in or cracker crumbs, and Drain and serve with soup.

Rice Balls 1 cup cold cooked rice 1 teaspoon grated lemon rind salt, cayenne, nutmeg 1 egg Press rice through sieve, add flour, egg and seasonings. Roll in balls, allowing a teaspoon for each ball. until they harden on the outside.

Serve hot with soup. Marrow Balls 4 tablespoons marrow salt, cayenne, nutmeg 1 egg soft bread crumbs Cook marrow in frying pan, strain, beat, add egg, seasonings, and enough bread crumbs to make of a consistency to shape.

Form in small balls and poach in hot water.

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Fritter Beans 4 tablespoons milk 1 teaspoon butter 4 tablespoons grated cheese 1 teaspoon lard Melt butter and lard, add milk; when boiling, add flour and seasonings; cook two minutes, stirring constantly; add cheese and cool, drop from teaspoon into hot fat, drain, and serve with soups. Noodles 1 egg slight grating of nutmeg Beat egg.

Add seasonings and enough flour to make a stiff dough.

Work on floured board until smooth and elastic.

Cut a small portion and roll thin as a wafer. Cut in fancy shapes and cook in boiling salted water or soup stock twenty minutes. Serve hot in soups. This paste may be spread on the bottom of inverted dripping pans and baked in a quick oven. Crease before removing from pan.

Ifoodle Balls Use Noodle Mixture, allowing less flour, shape round marbles, and cook in boiling salted water twenty to thirty minutes.

Serve hot in soups. Vegetable Cubes J cup mashed peas J cup beef stock 1 whole egg Mix yolks of egg, whole egg, peas and seasonings, add hot stock.

Pour into buttered tin to the depth of one inch, set into hot water, and bake in slow oven until mixture is firm.

Cool, cut in cubes, and serve in soups.

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Chicken Quenelles J pound chicken 2 tablespoons bread crumbs salt and nutmeg 1 egg Chop chicken and press through a sieve. Soak bread in milk, press through sieve, add melted butter, egg slightly beatea, chicken, seasonings, and milk to make of the consistency to shape.

Shape between two spoons, and poach in boiling salted water.

Quenelles 1 cup fish Chop fish and press through a Add unbeaten white of egg and cream beaten until stiff; add seasonings, and poach in boiling water. This mixture may be rolled in balls or shaped in teaspoons.

Brown soup stock is made from beef and vegetables, or from beef, veal and fowl, and vegetables. and celery and makes white stock; or veal and chicken together, with onions, and seasonings, are used for white stock. Cream soups are generally made without stock, milk or cream being the liquid used, the foundation made from fish or vegetables.

Chicken stock is made from fowl, resembles white but not quite so rich.

The meats used for soups are the poorer parts of the creature — the shin, the round, the neck of beef, the knuckle of veal, and the whole bird of fowls. A bouquet of sweet herbs is used for seasoning soups;

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it is composed of parsley, baj leaf, cloves, peppercorns, thyme and marjoram.

Stock Soups Skill, patience and good materials are necessary for the making of good soup.

In order to draw out and dissolve the nutritive and flavoring qualities of meat, cut the meat into small pieces, cover with cold water, and let stand at least an hour, then heat very gradually. For a rich stock allow one pint of water to each pound of meat and bone, having only one quarter pound bone and three quarters meat.

One kind of meat may be used, or several kinds.

If soup is made from remnants of cold meat, be sure to add a small amount of fresh meat to give added flavor.

Remember that if the contents of the soup kettle are allowed to for any length of time, it will be almost impossible to secure a clear soup from the stock. How to clear Soup Stock Allow the white and shell of one egg for two quarts of' strained Beat the white, add crushed shell and the cold stock, pour into kettle, set over the fire, and stir constantly until the boiling point is reached; boil three minutes without stirring, then simmer for ten minutes, strain through sieve, then through a cheese cloth; If these directions are followed, an absolutely clear soup will be the result.

To keep Soup Stock When the stock is ready to strain, strain into several receptacles; a coating of fat will form on the top, which serves to keep out the air.

This fat must be removed before clearing the stock.

Stock with a coating of fat will keep a week in summer and several weeks in winter. If the weather is very warm, scald the stock, then cool quickly.

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1 can of asparagus or 1 bunch of asparagus Asparagus Soup a few grains cayenne J teaspoon white pepper Wash asparagus if fresh and break off tips; break remainder of stalks into small pieces. Cook tips and stalks in cold water separately. When tender, drain; reserve water. tips for garnishing soup. stalks through a puree sieve.

Scald milk with onion, remove onion, add asparagus and thicken and cooked together.

Bring mixture to point; add cream and seasonings. Pour over tips and serve. Note.— If canned asparagus is used, drain, add water and cook in milk in a double boiler twenty minutes. Then drain and proceed as with fresh asparagus. Artichoke Soup legg 1 slice onion Cook artichokes and onion in water till tender. sieve, and return to water.; add flour and scalded milk. Cook until mixture thickens. Combine mixtures, add seasonings, and just before serving pour on to beaten egg. Bean Soup 1 can artichokes 1 cup Lima beans 1 stalk celery 2 tablespoons carrot ^ teaspoon pepper

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Soak beans Cook beans, celery and carrot in cold water; when tender rub through a; add flour, milk and seasonings; Combine mixtures and serve. One cup stewed tomatoes added to this soup makes a pleasant variation.

Kidney Bean Soup Use recipe for bean soup, substituting kidney beans for Lima beans and adding one tablespoon vinegar. Baked Bean Soup 2 cups baked beans 2 cups tomatoes salt, pepper, and celery salt 2 tablespoons chopped pickle Cook beans in water ten minutes Cook onion in butter five minutes; add flour and seasonings.

When well blended, add tomato, cook five minutes, strain, add bean mixture, reheat, and serve with chopped pickles.

If beans are very sweet, it may be necessary to add one to two tablespoons of lemon juice or vinegar. Cabbage Soup 1 small cabbage | teaspoon pepper Chop cabbage, add water, and cook until tender; through a sieve.

Melt butter, add chopped onion, cook add scalded cabbage mixture; cook five minutes. Add seasonings, strain, and

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carrots Carrot Soup Chop enough carrots to make two cups. Cook in water until tender.

Press through sieve, reserving liquor. rice in milk in double boiler. Cook onion in butter; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boiling point, strain, and serve. Garnish with chopped parsley.

If this soup seems too thick, thin with cream or milk. Cauliflower Soup 1 medium-sized cauliflower 2 tablespoons grated cheese Cook cauliflower in cold water until tender; drain, press through a sieve, add scalded milk. Cook onion in butter, add; when well blended, add cauliflower mixture, strain, add yolk of egg slightly beaten, and cheese. Celery Soup 2 cups celery 1 quart cold water Chop celery; cook in water until tender. Cook onion and mace in milk twenty minutes;; add and Combine celery and mixtures, thicken with butter and flour cooked together, and cook five minutes and serve. Note. — Pieces of celery not suitable for the table may be utilized for this soup.

The leaves and root of celery make a very good soup. 1 blade of mace celery salt

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Chestnut Soup 2 Clips chestnuts shelled and blanched J teaspoon celery salt chestnuts in through a sieve, and add scalded milk. Cook onion in five minutes, add seasonings, and chestnut Cook five minutes, add cream, strain, and serve. Note.— To shell chestnuts, make a cross on either side of the nut with a sharp knife.

Put one teaspoon melted butter in dripping pan; add chestnuts and cook in oven until shells come off easily. Cucumber Soup 4 cucumbers 4 stalks of celery cayenne and celery salt 1 tablespoon chopped pepper 1 cup cream or rich milk Chop cucumbers and celery; add onion and pepper; cook in milk in double boiler twenty minutes. Add flour and and minutes, strain, add cream, reheat, and serve. Corn Soup 1 can corn or 6 ears of corn celery salt and cayenne 1 cup popped corn Cook corn in cold water twenty minutes. a sieve; add scalded milk.

Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve.

Garnish with popped corn.

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Onion Soup 6 medium-sized onions 2 tablespoons Parmesan cheese 1 tablespoon pimento Chop onions, in two; add water, cook thirty minutes, press through a sieve.

Melt remaining butter, add flour, scalded milk, and seasonings, cook Combine mixtures, add egg Parmesan and pimento.

Pea Soup 1 can peas a bit of bay leaf cayenne and celery salt bay leaf, onion, and Make a white sauce of butter, flour, and milk. Combine mixtures, add seasonings, and serve. Note. — Cold cooked peas may be used instead of canned peas. Rice Soup 1 small onion 1 green pepper salt, cayenue, and nutmeg Cook rice, onion, and pepper in cold water until rice is cream, and seasonings; boil five minutes. Combine mixtures.

Add parsley and

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1 cup chopped sorrel 1 pint cold water Sorrel Soup 1 tablespoon tomato catsup Cook onion and sorrel in butter five minutes, add water, cook thirty minutes.

and in boiler twenty minutes, add cream, beaten eggs, catsup, and strained sorrel mixture. Season and serve.

2 quarts spinach Spinach Soup 1 clove of garlic or cayenne pepper and celery salt Cook spinach in water thirty minutes. a sieve, scald milk with onion and bay leaf, add butter and together, strain, add seasonings, and spinach inixture; cook five minutes and serve. with beaten cream.

Squash Soup 2 cups cooked and strained squash 1 teaspoon Liebig's beef extract Cook onion in butter five minutes, add flour, extract, seasonings, and milk in which bay leaf has been scalded, cook five minutes; add squash, strain, add two tablespoons of butter, and serve.

Garnish with beaten cream.

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Potato Soup 5 potatoes, boiled 2 tablespoons carrot J teaspoon celery salt 1 quart milk Cook onion and carrot in butter five minutes, add flour, milk, seasonings; cook in double boiler twenty minutes; add mashed potato, and serve after straining.

stewed and strained tomatoes or one fourth cup tomato catsup may be used to vary this soup. Tomato Soup 1 can tomatoes 2 sprigs parsley few gratings of nutmeg Melt butter, add flour. Cook remaining ingredients together twenty minutes. Press through a sieve and thicken with flour mixture.

If tomato lacks flavor, season highly with Worcestershire sauce and tabasco sauce. Tomato Bisque Soup 1 can tomatoes 1 quart milk cayenne and celery salt butter, add onion, cook five minutes; add milk, and seasonings, cook in double boiler twenty minCook tomatoes, a sieve, add soda.

Combine mixtures and immediately.

If tomato is very acid, it may be necessary to add more soda to neutralize.

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Tomato Soup with Stock 1 can tomatoes 2 tablespoons green pepper 2 tablespoons horesradish J cup macaroni cut in rings Melt butter, add green pepper and onion, cook five minutes; add horseradish, and Thicken with butter and flour cooked together. ten minutes, strain, add macaroni and serve. This soup unstrained would be a puree. Turnip Soup 2 cups hot mashed turnip J onion 1 cup hot mashed potato Mix turnip, potato, and scalded milk.; when well blended add turnip mixture and onion cut in small pieces. Cook in double boiler twenty minutes, stirring occasionally; strain and Water Cress Soup 3 cups chopped cress 1 teaspoon beef extract and 1 cup whipped cream Cook cress, butter and onion together five minutes; add flour and seasonings. When smooth add milk in which extract has been mixed, cook twenty minutes, strain, serve, and garnish with whipped cream.

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Vegetable Soup 1 cup chopped carrot 2 cups chopped potato 1 cup chopped turnip 1 cup chopped onion 1 cup chopped celery \ cup butter or pork fat Parboil potatoes ten minutes. Melt butter, add vegetables, cook ten minutes, stirring occasionally. Add water and boil until vegetables are tender. Season, strain, garnish with parsley, and serve. Black Bean Puree 2 cups black beans i tablespoons chopped pork 1 hard-cooked egg 1 lemon sliced Soak beans over night, drain, add water, and cook until tender— four or five hours. Press through a sieve; cook pork in a frying pan; add onion, cook five minutes; add bean mixture; melt butter; add flour and seasonings; combine mixtures; strain.

Garnish with egg cut in slices and A ham bone cooked with the beans is considered by many to be an improvement. Split Pea Pur^e 2 cups split peas 2 drops tabasco sauce 4 tablespoons chopped pork Soak peas over night, drain, cook until tender. onion and salt pork together ten minutes; add to pea mixPress through a sieve, melt butter, add flour, milk, seasonings, and Combine mixtures

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' Lentil Purle Prepare the same as split pea puree, substituting one and one half cups lentils for split peas. Potato Chowder 3 cups potatoes cut into dice J cup salt pork cut into dice 1 tablespoon parsley cayenne and celery salt Cook salt pork in frying pan ten minutes; add onion, Put a layer of parboiled potatoes in kettle, cover with onions and salt pork, and so continue until all potatoes and onions are used. Cover with water and simmer until potatoes are tender. flour, milk and seasonings. Combine mixtures.

If potatoes are very old, it is better to parboil them before putting them with the onion. Corn Chowder 1 can corn 1 cup salt pork cut in cubes 1 cup potatoes 1 tablespoon flour J cup cracker crumbs Cook salt pork in frying pan five minutes; add onion and cook until yellow.

add to onion with corn and water; cook twenty minutes. Thicken milk with and Combine mixtures; add cracker crumbs and seasonings, Succotash may be substituted for corn.

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Clam Chowder 4 cups clams 4 cups potatoes 1 teaspoon tabasco sauce, ^ cup salt pork cut in cubes 4 cups milk, scalded Remove heads from clams and chop. Parboil potatoes.

Cook onion and salt pork together ten minutes. clams, potatoes, onion, and salt pork in layers in the kettle; cover with boiling water, and simmer until Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve. Fish Chowder 1 haddock -weighing five pounds 4 cups hot water 4 cups potato dice \ cup onion dice \ cup salt pork dice 10 buttered crackers Remove head and skin and cut fish into fillets.

head, skin and bones with cold water; simmer twenty minutes; strain.

Reserve liquor.

Parboil potatoes ten minutes. Cook onions in salt pork until yellow.

Arrange in layers, fish, potatoes, onions, and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk. Caution.— Do not allow onion or salt pork to burn. New England Chowder 4 cups clams or 4 pounds haddock 4 cups tomatoes 4 tablespoons salt pork fat 10 buttered crackers 3 cups potato dice

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Cook onion in salt pork fat until yellow; add clams or free from bone; simmer twenty potatoes, drain, and add to fish with boiling water. until potatoes are tender. Melt butter; add flour, tomatoes and seasonings. Combine mixtures, and pour over buttered crackers which have been previously soaked in cold milk. Lobster Chowder 2 cups lobster meat salt, cayenne, blade of mace 1 cup salt pork fat 1 cup hot cream Cook onion in salt pork fat; melt butter; add fiour, milk and seasonings, and cook in double boiler with lobster cut in cubes twenty minutes; add strained salt pork fat, hot cream, and serve.

Crab Chowder Prepare the same as lobster chowder, substituting crab meat for lobster meat.

Shrimp Chowder the as substituting shrimps for lobster meat. Salt Codfish Chowder \ oup salt pork fat 3 cups potato cut in cubes 2 onions cut in small pieces 2 cups shredded codfish 8 crackers buttered Soak codfish in cold water one hour; potatoes ten minutes. Cook onions in pork fat, add drained fish, and one cup of boiling water; cook until potatoes are tender.

Melt butter; add flour, milk, cream and seasonings.

Combine mixtures, and serve with crackers which have been previously soaked in milk.

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2 cups clams Clam Bisque 2 cups chicken stock pepper and cayenne 2 cups hot cream Chop clams, and cook in stock twenty minutes. butter; add onions; cook five minutes; add flour, strained clam liquor; cook five minutes; add seasonings, cream, and 6 crabs Crab Bisque I half cup boiled rice cayenne and blade of mace Boil crabs in water to cover twenty minutes. meat, add rice, and cook in two tablespoons butter minutes; add onion, cook five minutes, and press all through a sieve.

Scald mace in milk.

Thicken milk with butter and flour cooked together; add seasonings. Combine mixtures, reheat, and serve. 2 cups lobster meat 2 cups boiled rice 2 oups white stock J tablespoon salt lobster coral Lobster Bisque pepper, cayenne and nutmeg 2 tablespoons Madeira Cook lobster, rice and white stock twenty minutes; press a Thicken milk flour and cooked together; add seasonings. Combine mixtures and thin with cream to desired consistency. lobster coral pressed through a sieve.

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Oyster Bisque 2 cups white stock or milk blade of mace 1 egg 2 cups oysters Cook oysters in white stock until edges curl. Strain, reserve liquor, and chop oysters;; add butter and flour cooked together, seasonings, and cream; cook five minutes, add to egg slightly beaten, and serve. Clam Bisque No. 2 Substitute clams for oysters and proceed as for oyster bisque.

Oyster Bisque a la Reine 4 cups oysters salt, paprika, cayenne ^ cup cracker crumbs 1 egg 1 cup finely chopped chicken meat dash nutmeg Cook oysters in their own liquor until edges shrivel.

reserve liquor; chop oysters.

add cracker crumbs and milk. Cook five minutes; add seasonings; combine mixtures; strain thoroughly.

Add beaten egg and chicken meat. Bisque of Shrimps, Bretonne 1 quart shrimps 1 tablespoon carrot 2 tablespoons celery J cup chopped mushrooms 2 cups white stock 1 cup white wine Cook shrimps and vegetables in butter; add seasonings, white stock, and boil five minutes. Add wine and serve immediately. By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made.

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Bouillon 6 pounds round of 1 small onion stuck with cloves I cup celery 3 quarts cold water J cup carrot 1 pound bones, cracked 6 peppercorns finely chopped red or J cup sherry green pepper Cover meat and bones with cold water; simmer four Saute vegetables in butter; add to stock with Cook one hour longer, cool, remove fat, and clear.

Brown Soup Stock Is made like bouillon, with the addition of three sprigs of parsley, one sprig of thyme, and omission of the sherry. If the stock is not sufficiently brown, add one teaspoon kitchen bouquet for each quart of stock, or one teaspoon of caramelized sugar. Many prefer browning a portion of the meat covering with cold water, to give color to the soup. If this method is employed, use one quart less water. St. Germain Soup 1 can peas Reserve one fourth cup of peas for garnishing; remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce of butter, flour and milk; combine mixtures, cook five minutes, add peas, and serve with sippets of bread.

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Consommg 8 pounds beef J cup turnip 1 sprig thyme 2-pound knuckle of veal 1 bay leaf 1 small fowl J cup carrot 1 sprig marjoram 6 quarts cold water Simmer beaf, veal, and fowl in water four hours; add vegetables, salt, and herbs tied in a bag; cook slowly one Strain, cool, remove fat, and serve. Consomme is the foundation for all clear soups, soup taking its name from the garnishing which is used. Consomml with Barley 2 tablespoons pearl barley 2 quarts consomme Cook barley in boiling water until tender; add reheat in consomme, and serve. Consomml with Eggs 2 quarts consommd Poach eggs in salted water. Place in a tureen and pour hot consomme over them. Consomm6 Claret 2 quarts consomind 2 cups claret 1 inch stick cinnamon 2 cups hot water Cook cinnamon in consomme; add claret and hot water. Beat egg yolks; add hot mixture slowly to them.

Cut and fold in the beaten whites. Serve immediately.

Vegetable ConsommS 8 cups consomme 2 tablespoons turnips 2 tablespoons c&rrots 2 tablespoons green peas 2 tablespoons string beans 2 tablespoons asparagus tips Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender; add consomme, reheat, and serve.

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Consomml a I'ltalienne 2 tablespoons spaghetti 2 cups consomm^ 4 tablespooiis mushrooms Cook spaghetti in boiling salted water; when tender, cut in rings.

Cut mushrooms in slices and saute with spaghetti in melted butter. Heat consomme, add spaghetti and mushrooms, and serve. Consomme au Riz 8 cups consommd J cup rice in boiling salted water until tender; pour over rice six cups boiling water to wash off starch and separate kernels; add hot consomme and serve. Swiss Consomml 6 cups consomme J cup turnip cut in fancy shapes J cup carrot out in fancy shapes 1 cup celery cut in small pieces 2 tablespoons cold cooked chicken 1 cup roasted chestnuts cut in slices add vegetables, and cook yellow.

Cook in boiling water until tender, being careful not to overcook.

; add hot consomme, chestnuts, and Season with salt and pepper if necessary. Chicken Consomm€ 1 fowl cut in pieces IJ tablespoons salt 4 quarts cold water pepper, cayenne and celery salt J cup celery sprig of parsley Cover fowl with cold water; bring to the boiling point; then simmer four hours; add vegetables and seasonings, and simmer one hour.

Strain, cool, remove fat, clear, and serve. If all the stock is not needed at once, remove fat from portion required only, as fat prevents the stock from spoiling.

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Chicken Consomml with Macaroni 2 quarts chicken consomm^ ^ cup cooked macaroni cut in rings Reheat consomme and add macaroni rings. Chicken Consomm€ with Custard salt, cayenne 1 slice onion 1 egg 6 cups consommd Scald milk with onion and bay leaf. Strain; beat egg; add seasonings and milk. Bake in shallow pan until firm.

Cool; remove from pan; cut in fancy shapes. Heat consomme, add custard, and serve. White Soup Stock No. 1 knuckle veal 1 fowl 1 onion stuck with 6 cloves J cup carrot } cup celery pepper and cayenne Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone.

Cook three hours, keeping below the boiling point.

; simmer one;; use as needed.

White Soup Stock No. 2 6-pound knuckle of veal 2 pounds chopped veal I cup celery 1 teaspoon peppercorns Break knuckle in pieces; add chopped veal water; let stand one hour. Simmer four hours; add vegetables; simmer one hour; add seasonings and strain. The meat used in this recipe or in white soup stock No. 1 may be chopped and used for croquettes, souffles, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable.

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White Soup 2 cups white stock 1 cup cooked rice Make a white sauce of butter, flour and cream. Add white stock, cooked rice, seasonings; reheat, and serve. Chicken Stock Cook a fowl in cold water to; add strain, and use for stock. Peanut Soup 2 cups shelled and blanched peanuts 1 cup onion J cup celery 2 cups white stock salt, cayenne, paprika Chop peanuts in meat chopper. Cook chopped nuts, onion, and celery in white stock twenty minutes.; add milk, and seasonings; five minCombine mixtures, strain, and serve. Mushroom Soup 4 cups mushrooms 4 cups chicken stock celery salt Clean and chop mushrooms; cook in water until tender; a add stock; cook five minutes; add mushroom mixture, cream, and seasonings; reheat, strain, and serve. Chicken Gumbo 1 chicken cut in pieces 1 quart green okra 1 cup salt pork cubes 1 tablespoon chopped red pepper 1 bay leaf, sprig of thyme 1 cup rice cooked 1 clove garlic

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Cook salt pork in frying pan five minutes; add chicken, and saut^ a golden brown. Remove chicken; add onion; garlic, okra cut in slices, and saute one half hour. Add to chicken and cover with boiling water. Add red pepper, seasonings, and cook slowly until chicken is tender. add and minutes; add chicken mixture.

Serve garnished with rice. Oyster Gumbo 1 tablespoon chopped red pepper 1 quart okra 1 quart oysters 1 chicken cut in pieces 1 cup cooked rice Melt butter, add chicken, and saute. Remove chicken; add onion, okra, pepper.

Cook ten Add to chicken and cover with boiling water. is tender, add oysters and cook until edges curl.

butter, add flour, and thicken soup. Serve garnished with Crab Gumbo Prepare same as chicken gumbo, substituting one quart crab meat for chicken and using the crab liquor. Mulligatawny Soup 6 cups chicken stock J cup cooked chicken 2 tablespoons chopped cooked ham 2 cups tomato 1 tablespoon carrot J cup green apple 1 tablespoon tomato catsup 1 teaspoon curry powder J cup boiled rice 1 lemon sliced vegetables, and Add remaining ingredients, except lemon, and one Serve garnished with lemon.

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Green Turtle Soup 1 can green turtle sprig each of savory, marjoram, thyme, and sage 4 cloves, 6 peppercorns blade of mace 1 sliced lemon J cup sherry Separate the green fat from the rest of the turtle. Cut fat in cubes.

Cook turtle and herbs in four cups of stock one half hour.

Melt butter; add onion, flour, salt, cayenne and two cups stock; boil five minutes; add turtle mix; add fat cubes.

Pour into tureen, and garnish with lemon;, add sherry.

Terrapin Soup 1 can terrapin salt, cayenne 4 cups white stock blade of mace 2 egg yolks hard cooked 5 cup sheriry Cook terrapin, stock and mace twenty minutes. flour, cream and egg yolks; combine mixtures, add sherry, and garnish with rice balls. Mock Turtle Soup 1 calf's head 2 quarts cold water 1 teaspoon vinegar 2 tablespoons carrot 2 tablespoons celery 2 tablespoons turnip 2 sprigs parsley 2 tablespoons chopped ham 6 peppercorns calf's head 3 tablespoons Madeira ^ lemon, thinly sliced 1 tablespoon mushrooms

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Cover calf's head with cold water. Add vinegar, vegetables and seasonings. Simmer two hoiirs. Remove one of two longer.

;; remove fat.

Brown butter; add flour and brown; add brown strained chopped ham, calf's head Madeira and mushrooms. Should it be necessary to keep the soup hot, delay adding wine until serving. Ox-tail Soup 2 ox-tails 1 onion stuck with 6 cloves 2 tablespoons carrot J cup salt pork fat 2 tablespoons celery 2 quarts cold water pepper and cayenne 3 tablespoons Madeira wine 1 cup brown stock Cut ox-tails at joints, add onion, and saute in pork fat; add cold water, and simmer four hours; add vegetables and seasonings; simmer one hour.; fat.

Brown butter; add flour and brown; add strained stock, brown stock and meat cut from bones. add Madeira, and serve.

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Foe convenience' sake we divide fish into two classes — vertebrate and shellfish. The freshness of is best determined by the odor.

If the flesh of the fish is soft and flabby, the fish has been frozen, or has been kept too long. Fish Fillets fillets are the flesh of vertebrate fish separated from the bone and cut into large or small pieces. Fish Force Meat Is the flesh of fish finely chopped and pressed through a fine sieve before being cooked. Fish Stock Is the seasoned liquid in which fish has been cooked. Gamishings for Fish Parsley, lemon slices, lemon baskets, lemon slices sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, and pickles cut lengthwise and to resemble a fan; mashed potato and mushrooms, cucumbers and tomatoes; maitre d' hStel butter and water cress. Boiled Fish a 4-pound cod 2 tablespoons chopped carrot bay leaf and clove J cup vinegar

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FISB Wash and wipe fish.

Cover with boiling water and add remaining ingredients; bring quickly to the boiling point, and keep just below the boiling point until fish separates slightly in flakes— about thirty minutes. A fish kettle is the most convenient receptacle for cooking fish whole.

If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string.

All other boiled fish may be cooked in the same way as boiled cod.

STEAMED FISH Steamed Salmon Wrap four pounds of salmon in a piece of cheese cloth. Set in a plate in a steamer and cook until fish separates from bone — from forty-five to sixty minutes, according to thickness of All other fish may be steamed in the same way. BROILED FISH Broiled Mackerel Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat.

Season fish with salt and pepper, place on greased broiler and broil over clear fire, turning every five seconds.

If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown.

first, skin side, then flesh side, with sharp knife from the broiler.

to hot platter, garnish, and serve. FRIED FISH Fried Smelts Wash, dry thoroughly, and sprinkle smelts with pepper and flour; dip in beaten egg which has also been

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seasoned with; drain and dip in meal, or sifted bread crumbs. The fish must be completely covered with egg and Fry in deep fat, first testing fat with a crumb of bread, which should brown delicately in one minute. Smelts may be cooked with their heads on, or the backbone may be removed and the fish rolled up in the shape of a muff, or they may be skewered in the shape of a ring. fried, drain on brown paper and serve on hot; garnish with lemon baskets filled with mayonnaise dressing and parsley. Any small fish may be fried in the same way; large fish are generally cut in fillets, prepared and fried in the same way.

Baked Blueflsh 1 tablespoon chopped pickles 1 cup cracker crumbs or dried 1 teaspoon salt, few drops breadcrumbs onion Juice 1 teaspoon finely chopped parsley i to J cup milk or water Melt butter, add remaining ingredients, and stir lightly with a fork until heated through. If a dry stuffing is preferred, omit liquid.

Wash and wipe bluefish, and sew.

Cut gashes on either side of fish and insert a slice of salt pork in each gash (if desired fancy, pink the edges of the salt and pepper, brush with melted butter, and dredge with Place on a greased sheet, or on two four-inch-wide pieces of cheese cloth. Set in dripping pan, surround with finely chopped pork allowing fifteen minutes to the pound; baste with salt pork fat.

There should be sufficient in the pan; if not, try out an additional quantity of pork.

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When the is browned on one it should be turned, basted and browned on the other. To avoid this turning, many prefer to skewer the fish in the shape of the letter S, and place as if swimming in the pan. BAKED HADDOCK WITH OYSTER STUFFING Oyster Stuffing 2 cups oysters 1 tablespoon chopped parsley 1 cup cracker crumbs Drain oysters; mix crumbs, melted butter and parsley. highly with with salt and pepper and mix with crumbs. Remove head, tail and bone from haddock. salt, pepper and lemon Stuff with oyster stuffing and sew.

Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and sprinkle with allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan; cover with buttered cracker crumbs and baste. Remove from pan to hot platter; and pickles, and serve with tomato, HoUandaise sauce, or egg sauce.

BAKED FILLET OF FISH Baked FiUet of Halibut slices of halibut cut from salt, pepper, lemon juice, melted middle of 2 cups oyster Wash and wipe fish.

Place one slice on a buttered fish sheet, brush with melted butter, sprinkle with pepper, cover with oyster Place second slice on top of oysters, season, and brush with butter. Bake forty minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned. Remove to hot platter; garnish with potato balls, parsley, and lemon; HoUandaise, tomato, or Bechamel sauce.

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Saut6d Trout 6 medium-sized trout cornmeal, salt and pepper olive oil or melted butter 2 tablespoons lard or butter Wash and wipe olive oil, roll in cornmeal, and saute until brown, and crisp in butter or lard. on hot platter, and garnish with lemon and cress.

All kinds of small fish may be cooked in the same manner. Fillets of Fish 6 fish fillets 1 tablespoon hot water J cup cracker crumbs seasoned Mix mustard, lemon juice, Worcestershire sauce, salt and paprika.

Wipe and broil the fish, spread with mustard mixture, roll in crumbs, and broil until crumbs are brown. Serve hot, with sauce tartare or tomato tartare. of Sole 6 fillets of sole 2 teaspoons butter 4 anchovies boned and skinned 2 teaspoons lemon juice salt, cayenne pepper Prepare the fillets, sprinkle with salt and pepper; spread with remaining ingredients blended. fillets, dip in crumbs, Qgg and crumb, fry in deep fat, and Serve on a napkin and garnish with lemon and water cress.

Fillets prepared in this way may also be baked in the oven with white wine, and served garnished with French fried potatoes and parsley.

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Planked Shad 1 shad with backbone removed 2 tablespoons finely chopped parsley 2 tablespoons tomato catsup or 2 tablespoons white wine. Wipe shad; place skin side down on oak plank. with salt and pepper; spread with butter. Cook in hot oven twenty to thirty minutes. Brown with a salamander. Spread with parsley and catsup or white wine. with highly seasoned hot mashed potato pressed through a pastry bag and tube. Also radishes cut in shape of roses, lemons cut in shape of crescents and dipped in chopped parsley, and sprigs of parsley. Fried Whitebait 2 pounds whitebait salt, pepper lemon slices Dry whitebait in towel; sprinkle with salt and pepper; dredge napkin with flour. Shake whitebait in napkin until each little fish is covered with flour. Dip frying basket in hot fat; cover bottom of frying basket with floured whitebait; plunge into hot fat; fry until a golden brown; Serve on napkin.

lemon and parsley. Brown bread is served with these fish. SHELLFISH Scalloped Oysters 1 quart oysters 2 tablespoons parsley 1 cup fine bread crumbs 2 tablespoons celery J cup wine Clean oysters.

Butter a baking dish; arrange a layer of oysters in the bottom Mix butter and

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bread crumbs; sprinkle oysters with crumbs, parsley, celery, paprika, salt and two tablespoons of cream.

Continue arranging in layers until dish is filled, having crumbs for the last Just before baking, add wine and bake twenty minutes.

are best baked in a shallow dish so as to have two layers of oysters only.

Oyster Stew 1 quart oysters 1 quart milk 4 tablespoons cracker crumbs Drain oysters from liquor; heat liquor to boiling point. Skim.

Scald milk in double boiler; add liquor and oysters; cook until edges of the oysters shrivel; add butter, Serve at once.

If cracker crumbs are used, combine butter and cracker crumbs and add to oyster mixture. Oysters and oyster liquor must not be added to milk until just before serving, as the mixture is apt to curdle if the oysters are allowed to stand in the milk. Spindled Oysters 1 quart oysters salt, pepper 12 slices bacon 6 squares buttered toast Drain oysters from their liquor and dry between towels. Cut the bacon in pieces half the size of the oysters. Arrange the oysters and bacon in alternate layers on wooden skewers, being careful to pierce the hard muscle. in a hot pan and bake in a hot oven until bacon is done. Ten minutes should suffice. Serve one skewerful on each of Many persons the of the heated, strained, and poured over the toast just before serving.

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Broiled Oysters Look over oysters, reject shells, and dry oysters between towels.

Dip in melted butter or olive oil seasoned with salt Heat broiler; grease; oysters on broiler; broil over a clear fire four to six minutes, turning often.

Serve on squares or rounds of toasted bread spread with butter and slightly moistened with oyster liquor. Garnish with a sprig of parsley and one quarter slice of lemon. Panned Oysters Melt two tablespoons of butter in hot frying pan, add one pint of cleaned and drained oysters, sprinkle with salt and pepper, and cook in hot oven until edges shrivel.

Serve on hot buttered squares of toast with strained liquor from oysters.

Garnish with finely chopped parsley. Sauted Oysters Pick over, drain, and dry oysters; dip in crumbs, egg and crumb, and one tablespoon each of lard and butter in frying pan. hissing hot, cover bottom of pan with prepared oysters and saute until a golden brown on both sides.

; reheat in oven if necessary. platter and garnish with parsley, lemon and sauce tartare. Fried Oysters are prepared as Sauted Oysters except they are fried in deep fat.

Supreme Oysters 1 pint oysters i cup chicken stock ^ cup oyster liquor salt, cayenne, nutmeg J cup finely cut chicken

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; add onion; when yellow, add flour; when blended, add liquids and seasonings.

; add chicken, yolks of eggs beaten until thick, beaten until; drain and dry.

Cover oysters with chicken mixture, dip in crumbs, egg and crumb, and fry in hot fat.

Serve on hot dish and garnish with lemon and mayonnaise dressing.

Clams Clams may be cooked and in aU ways Steamed Clams Wash and scrub clam shells; place in kettle; add water, allowing one half cup of water for each peck of clams.

Cover kettle and cook until shells open. Serve hot with melted butter.

Kettle should be removed from the range as soon as shells open, otherwise clams will be overcooked. Clam Fritters 2 egg yolks well beaten 1 tablespoon olive oil 2 egg whites stiffly beaten Combine ingredients in order given; let stand ten minRemove clams from shell, cut off heads, cover with batter, and fry until golden brown in hot fat. As clams contain so much water, only a few should be put into the fat at once. Oysters in batter may be prepared in the same way as Clam Fritters.

Fried Scallops 1 quart scallops salt and pepper, 1 egg

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Wash, drain, and parboil scallops. Season; dip in flour, egg and crumb, and fry in deep fat.

Drain and serve with sauce tartare.

Garnish with parsley and lemon. Fried Scallops in Batter Parboil scallops, and proceed as with Clam Fritters. Scalloped Scallops 1 pint scallops 1 cup mushrooms, chopped J cup scallop liquor Parboil scallops.

Drain and cut in slices. add onion and mushrooms, cook five minutes; add scallops,; add liquids, cook until thick. Place mixture in buttered baking dish or scallop shells; dot with butter; cover with buttered and seasoned crumbs; bake until crumbs are brown. To open a lobster: wipe lobster, break or sever small and large claws from the body. tail from body portion by twisting and pulling at the same time. Remove meat from body portion carefully, picking edible portion bones.

Reserve liver and coral if there be any; discard stomach, or "lady." Meat from the body of the lobster is the sweetest and tenderest, but is often thrown away because of the difficulty in removing it. Break the large claws, or if the shell is tender, cut with scissors and remove meat whole. Crush the tail shell and remove the meat in one piece. Cut entire length of the tail meat and remove the intestinal canal.

The claws are attractive for garnishing, and should be reserved.

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Creamed Lobster 1 pint lobster meat 1 red pepper cut in ribbons a white sauce of flour, seasonings and Parboil red pepper, add to meat, reheat, and serve on rounds of buttered toast. Use recipe for Creamed Lobster and bake in lobster scallop shells, ramekins, or baking dishes, covered and seasoned cracker crumbs.

with small lobster claws and parsley. Prepared same as Creamed Lobster, with addition of one teaspoon each of onion juice, Worcestershire sauce, mustard, few grains of cayenne and a few drops of Tabasco. Shrimps and Crabs Shrimps and crabs may be or like lobster, garnished and served in the same way.

Crabs in Red Peppers 8 red peppers 1 tablespoon onion 1 pint crab meat salt, pepper, paprika mustard, cayenne, nutmeg Parboil red peppers. Make a white sauce with butter, flour, cream and seasonings. Add crab meat, fill peppers with crab mixture, cover with buttered and seasoned soft bread crumbs, and bake until crumbs are brown.

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Live Select a heavy lobster. Cut with a quick, sharp thrust the whole length of the body the mouth down.

Remove the stomach and intestinal canal; reserve the liver or tomalley and coral, if there is any. Crack large claws and place on greased broiler, inserting skewers between the sides lobster to keep it open.

Place in oven for twenty minutes, then broil over hot coals about Serve immediately, plain or with deviled sauce. Curried a 4-pound lobster 1 cup stock 1 tablespoon curry 2 cups cooked rice salt, paprika; add onion; cook until yellow; add flour, curry, liquid; until thickened; add eggs, pepper, and coral, if you have it; strain over lobster meat. Serve on a bed of rice garnished with parsley. Lobster Supreme Prepare the sauce as for Supreme Oysters, substituting two cups of chopped lobster for oysters. Lobster in Red Peppers Prepared same as Crabs in Red Peppers, substituting one pint lobster meat for crab meat. Soft-shell Crabs Prepare crabs by removing sand bags. Raise apron; cut from crab; remove spongy substance surrounding apron.; season with salt and pepper; dip in crumbs; egg and crumb; fry in hot fat about three minutes. immediately with tartare sauce.

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CHAPTER IV Meat is expensive; therefore every housekeeper should inform herself in regard to the different cuts in different creatures, and the prices for these cuts.

Various methods are employed in cooking meats; but this fact should be remembered, that all meat should be subjected to a high temperature for a short time, in order to sear the surface and shut in the juices, whatever method of cooking is Tough meats should have long, slow cooking. Dry meats, the be larded to give As a rule, dark meats are more palatable and digestible if cooked rare, and white meats are considered better if thoroughly cooked.

Remove all meats from paper as soon as sent from the market.

Set on plate and keep in ice chest or cool place until ready to use.

Never put meat in cold water, but always wipe with a damp cloth to remove any foreign matter, before cooking. A description of the various meats will be found in the chapter on Marketing.

Boiled Beef The flank is one of the best pieces for boiling. Select a five-pound piece;; remove membrane, shape, stuff, tie, and skewer. Cover with cloth; place in

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; cover with boiling water; bring to the point, and cook just below the boiling point, five or six hours, or until tender. Simmered beef would be a more correct term than boiled beef, but it is ordinarily known as boiled beef.

Season with salt one half hour before serving. Reserve liquor for making gravies and soups. Boiled beef should have a rich, highly seasoned gravy served with it.

Braised Beef An iron, or agate-ware kettle, with closely fitting cover, is absolutely necessary for perfectly cooking braised beef. Select six pounds of round of or any tough, inexpensive piece.

Try out one cup salt pork cubes; add one cup each of chopped celery, carrot, onion and turnip. Wipe meat; and dredge with flour.

Place meat on bed of vegetables and cook in covered kettle twenty minutes; add two pints hot water and cook slowly until tender, about four hours, turning meat and basting occasionally.

It may be necessary to add more water, for there should be about a pint and a half when meat is cooked.

Thicken gravy flour, blended with two added twenty minutes before serving. A bouquet of sweet herbs may be added to improve the flavor. FiUet of Beef The tenderloin of beef is known as the fillet. Trim into shape a fillet of beef weighing about four pounds, removing tendinous portions and veins.

Tie and skewer into a pear-shaped piece. Lard top; with salt and pepper, and dredge with flour. Cover the bottom of a small dripping pan with cubes of salt pork.

Set trivet on top of pork, and meat on trivet.

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from twenty to thirty minutes in hot oven, basting frequently.

Serve with gravy made from fat in pan, flour and hot Same as recipe for brown gravy, under Roast Beef. of Beef Cut slices about two inches thick from fillet. Shape in circles.

Place on greased broiler and broil over hot coals from four to six turning every ten seconds.

Serve on hot platter; garnish with slices of broiled tomato and brown mushroom sauce. Broiled Fillets of Beef with Oysters Broil steak according to recipe; place on hot platter;; cover with oysters; dot with butter; and bake in oven until edges of oysters curl. Serve immediately, garnished with parsley and lemon. Saut6d of Beef Saute steak two minutes. Mix two tablespoons Worcestershire sauce, one half teaspoon one quarter teaspoon mustard, one butter, and one tablespoon chopped pimolas.

on both sides of steak, dip in bread crumbs, and saute until crumbs are Corned Beef Wash beef; place in kettle; cover with cold water; bring to the boiling point, then simmer until tender; allow thirtyfive minutes for each pound. Cool partially in water in it was cooked; place in square pan; apply pressure and serve cold.

Corned Beef Hash Chop beef; add an equal amount of cold boiled potatoes, chopped; season with salt, pepper and a few drops of onion

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Melt one tablespoon butter in an iron frying pan; add beef and potatoes and sufficient milk or hot water to make the quite frying pan and a brown crust is formed.

Turn an omelet on to a hot platter. Pieces used for roasting are sirloin, rib, back of the rump, face of the rump and upper round. Eight to ten minutes a pound should be allowed for cooking the meat moderately rare. Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt Cook in hot oven for fifteen minutes, until flour is well browned.

Reduce heat and continue roasting, basting every ten minutes until cooked. Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter. Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted. Serve with brown gravy, made by browning four tablespoons of fat from the pan, adding four tablespoons flour. When brown, add one and one half cups water or Yorkshire Pudding Beat eggs; add flour and salt, gradually; continue beating.

Add milk and continue beating five minutes. The mixture should be perfectly smooth. One half hour before meat is done, pour this mixture into dripping pan under meat and baste when basting meat, turning pan that pudding may be golden brown throughout.

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Yorkshire pudding cooked in this way is considered by many to be too rich.

A very good substitute is obtained by cooking in hissing hot gem pans, thirty minutes. Serve pudding, cut in squares, on platter around beef. Spiced Beef Wash and wipe six pounds of any inexpensive piece of beef; cover with boiling water; bring to the boiling point, then simmer until meat is tender, adding, the last hour of cooking, one cup each of carrot and onion, a bouquet of sweet herbs tied in a bag, pepper, and one half tablespoon Remove meat and reduce liquid to one and one half Shred meat, add liquid, and press in bread pan, packing closely.

When cold serve in thin slices.

Stewed Beef Cut beef taken from the round in small squares; cover with boiling water, and simmer until meat is tender, four or six hours.

salt and pepper one hour before serving.

Remove meat and thicken liquid, allowing one and one half tablespoons of for each pint of liquid.

Pot Roast Wipe a six-pound piece of beef; put into hot frying pan, and sear until brown; then lard the upper surface. in tightly covered or bean pot; add one cup of Cook slowly in oven until meat is tender, keeping only enough in to prevent burning.

When nearly done, sprinkle with salt and pepper. with a brown gravy made with water in the pan. Beef Ragout Wipe three pounds from the flank or round. Cut into small cubes; dredge with salt, pepper and meat in hot frying pan, being careful to avoid burning.

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Remove meat to kettle with close-fitting cover. four tablespoons butter; add four tablespoons flour, and continue browning; add one and one half cups stock or water, one half cup each of carrot and onion; season with salt and pepper and simmer one and one half hours. Broiled Beefsteak Use a slice cut from the rump, round, or sirloin, cut one and one half inches to two and a half inches thick. meat; place on hot broiler, and broil over a clear fire from five to ten minutes, turning every ten seconds. a hot platter, spread with butter, and season with salt and If there is a large amount of fat on the steak, be sure it is well browned before serving.

Beefsteak smothered in Onions 1 dozen small onions 1 slice porterhouse steak, cut thick Heat a frying pan hissing hot.

Put in beefsteak, searing first on one side, then on the other; cook five minutes; salt and pepper; add onions which have been cooked one half hour in boiling salted water.

Cover and simmer twenty or thirty minutes.

Remove steak to platter, spread with butter, and season Season onions with salt, pepper and butter, and serve around steak.

Hamburg Steak a la Tartare 1 pound round steak J cup chopped onion 2 ounces beef suet J cup bread crumbs Put meat and suet through meat chopper; add finely chopped onion, and season with salt and pepper.

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in balls; roll in crumbs; and broil over a clear fire, or panbroil.

platter with brown gravy, tomato sauce, or Spanish sauce.

Roast Veal Six pounds of veal taken from the leg, from the loin, or from the breast.

Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper.

Cover top with slices of salt pork. Allow twenty minutes to the pound, bake in a hot oven, and baste every ten minutes with fat from the pan.

If there is not sufficient fat in the pan, try out some pork on top of the stove and use that for basting. Remove pork slices from top of meat one half hour before it is done, and brown.

A gravy may be made from the fat in the pan, same as Brown Gravy.

Roast Veal Stuffed Select a shoulder of veal and have the bone removed; stuff with same stuffing used for Baked Fish, adding one cup chopped mushrooms.

Sew up stuffed meat and roast same as Roast Veal.

Veal Fricassee Cut meat in in meat with and meat is tender.

Melt four tablespoons butter or pork fat. When brown, add one fourth cup fiour browned, and four cups of water in veal was onion juice and lemon juice.

Just before serving add one fourth cup cream, or two

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Serve veal in center of hot platter and surround with hot sauce.

Dumplings may be served with this fricassee, in which case it is ordinarily called a stew. Veal Cutlets Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either in individual cutlets or one large cutlet.

Cover veal with oil and let it stand one cover with boiling water and simmer until tender, having only suificient water in stewpan to keep cutlets from burning.

stewpan;; salt and pepper, dredge with flour, dip in egg and crumbs, and saute in pork fat or fry in deep fat. platter with brown sauce, tomato sauce or mushroom sauce.

Loin of Veal a la Jardiniere a 6-pound loin of veal 1 cup salt pork cubes 1 cup onion 1 cup potatoes 1 cup carrots 2 cups green peas salt, pepper and lemon juice Remove the bone from veal; wipe meat, and season with Roll and tie in shape. Cook bones in water to cover, one hour. add vegetables, except potatoes, peas and cauliflower; cook Try out salt pork; add veal, and brown. Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours. To the melted blended, add water in which bones were cooked. Season with salt, pepper and lemon juice. Cook cauliflower, peas and separately in

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Place cooked meat in center of platter, pour over sauce, and arrange vegetables in mounds around the meat. Braised Veal Use rule for Braised Beef, substituting six pounds of the shoulder of veal.

Veal Chops Wipe chops taken from the rack of veal; make an incision, and put in a few drops of onion juice, lemon juice, Dip in flour, egg, and crumbs, and saute in fat hot tomato sauce and parsley.

MUTTON AND LAMB Boiled Mutton Trim off the outside fat from a fore quarter or loin.

Place in kettle; cover with boiling water and cook until allowing fifteen to the pound.

with caper sauce made from the water in which mutton was boiled.

Reserve the remainder of the water for soup for next day.

Roast Mutton The leg, loin, saddle and shoulder are used for roasting. Allow twelve minutes to the pound, if liked rare, fifteen if desired well done, basting every ten minutes. To roast a leg of mutton, first remove the pink outer skin, as this contains the strong flavor. Never roast with the caul left on.

The bone from the leg may be removed and the cavity stuffed and edges sewed; or the leg may be roasted without removing bone. In either case wipe meat, dredge with flour, sprinkle with salt and pepper, and place on rack in dripping pan. Dredge pan with flour, and if the mutton flavor is desired, place pieces of mutton fat in the pan, or salt pork may be substituted.

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Braised Mutton Remove the bone from the leg or fore quarter. and follow rule for Braised Beef. Ragout of Mutton Use breast of fore quarter of mutton, or cold cooked mutton, and follow recipe for Beef Ragoiit. Roast Saddle of Mutton The saddle is what the name implies— the back. In large pieces the tail is included. Wipe meat; remove pink skin, kidneys, and fat. flanks inside and tie in Place on rack; dredge meat and pan with flour, and sprinkle with salt and pepper.

Cook in hot oven; allow ten minutes to the pound basting frequently. Serve with currant jelly sauce. Crown Roast Or Rack of Mutton.

Prepare the loin as for French chops and a crown, rolling the loin backward.

Tie securely.

each chop bone with strip of salt pork to prevent burning. Place on rack in dripping pan a bowl in center of the crown to preserve its shape.

Dredge with flour, sprinkle with salt and pepper, basting frequently, and allowing nine minutes to the pound for roasting. hot balls, green French fried potatoes, or puree of chestnuts in center of crown.

frills on chop bones and parsley around the base.

Breaded Lamb or Mutton Chops Prepare loin or French chops as for broiling. crumbs, egg and crumb, and fry in deep fat.

brown paper and serve.

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Stuffed Lamb or Mutton Chop, with Spanish Sauce Prepare French chops.

Cut through meat to the bone, making a pocket; pocket with mushroom mixture; close with skewer; and broil.

Mushroom Mixture Melt two tablespoons butter, add two tablespoons flour, one tablespoon finely chopped onion, one half cup chopped mushrooms, one teaspoon salt, and cream to make of consistency to shape.

is sufficient to stuff eight chops. Lamb Chops with Soubise Sauce eight French chops.

pepper, spread with soubise sauce, and broil. Soubise Sauce; add two tablespoons flour, one half teaspoon salt, three small onions which have been boiled and pressed through a sieve, a dash of cayenne, and sufficient cream to make of consistency to spread. Baked Chops Soubise Prepare as for Broiled Chops with Soubise sauce: wrap in buttered paper cases.

thirty minutes in hot Serve with tomato or olive Lamb or Mutton Chops chops, shape, place on broiler, and cook over a clear fire, turning every ten seconds, allowing eight minutes for chops cut one inch thick. and spread with butter.

chops in circle, overlapping each of around a mound of vegetables.

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Broiled French Chops Laiinb or mutton chops trimmed of superfluous fat, the bones scraped and cut uniformly, are called French Chops. Broil like Lamb or Mutton Chops. Broiled Loin Chops Trim loin chops, skewer in rounds, and proceed as with Broiled French Chops.

Pan-broiled Chops Prepare as for Broiled Chops. Heat frying pan hissing hot; place chops in pan.

Do not grease pan.

Sear one side and then the other, and continue turning every ten seconds, for five minutes if liked rare, and eight minutes if liked well done.

Roast Pork Select sparerib, loin, or shoulder for roasting.

place on pan; dredge meat and pan with Sprinkle with salt and pepper. Bake in a moderate oven, allowing twenty-five minutes to the pound.

Serve with cooked apples in some form — apple sauce, apple jelly, or fried apples. Roast Little Pig Clean, wipe, and stuff a three-weeks-old pig. Skewer into shape; place on rack in pan; rub with butter, dredge with flour, and sprinkle with salt and pepper. Place in moderate oven; when heated through increase heat, baste every ten minutes with melted butter, turning ©ften to cook and brown uniformly. Cook from three to four hours, according to size of pig.

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Serve on hot platter on a bed of parsley. apple sauce in red apple shells, lemon and parsley. Broiled Pork Chops For broiling, chops should be cut very thin and broiled at least fifteen minutes, holding the broiler some distance from coals, to avoid burning. Baked Pork Chops Prepare as for Broiled Pork Chops and cook in hot oven twenty minutes, turning when half cooked. Sautid Pork Chops Cook chops in hissing hot frying pan in small amount of fat.

Drain and serve.

Broiled Ham Cut ham very thin, cover with cold water, heat slowly to the boiling point.

Drain, dry, and broil.

Boiled Ham Select a medium-sized ham; soak over night in Clean and wipe; cover with cold water; bring to the boiling point, and then simmer until tender, allowing thirty minutes to the pound.

Cool in water in which it was cooked.

Take off the skin, sprinkle with sugar, and seasoned cracker crumbs.

twenty to thirty parsley and lemon, and serve hot or cold. A more aromatic flavor is given to the ham if a bouquet of sweet herbs and one half cup each of onions, carrots, and turnips are boiled with it.

Many baste the ham, when baking, with cider.

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^ Broiled Bacon Lay thin of bacon on a hissing hot frying pan. When transparent, turn.

When dry and crisp, drain and dry on brown paper.

Bacon cooked in the Oven Place thin slices on broiler and cook over dripping pan in hot oven.

This method requires more time, but is much more wholesome.

Sausages Buy the best.

Pierce several times with skewer. in hot frying pan in hot oven, fifteen to twenty minutes. Many prefer to cover sausages with boiling water after piercing and boil twenty minutes, then brown in frying pan on top of range.

Always before serving.

Serve around a mound of mashed browned POULTRY Boiled Chicken Clean, truss, and wrap chicken in cheese cover with boiling water, and cook tender, below the boiling point.

platter, sprinkle with chopped parsley, and garnish with oyster sauce. Allow twenty minutes to the pound for cooking. Braised Chicken Braised chicken is generally a fowl. stuff, sew, skewer, and place on rack in kettle with tight-fitting cover.

Place six of salt pork on bottom of kettle, add one fourth cup each, carrot, onion, turnip, and celery, bit of bay leaf, sprig of parsley, one teaspoon peppercorns, two teaspoons salt, and three cups boiling water. kettle, and cook in oven three to four

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LOWNET'8 COOK BOOK always keeping enough water in kettle to prevent vegetables from burning.

When tender, brush over with melted butter, dredge with flour, and brown in oven. Serve with gravy and vegetables pressed through sieve. Broiled Chicken Clean wipe, and split down the back, a young Sprinkle with salt and pepper; place on greased broiler, and dripping pan in hot oven over twenty Remove from oven, and broil over clear until golden brown.

Remove from broiler, spread with melted butter, sprinkle with chopped parsley, and serve on hot platter on bed of water cress. Sautid Chicken Cut in for Dip in water, salt and pepper, dredge with Try out two tablespoons salt pork cubes.

Cover bottom of frying pan with pieces of chicken. Cook until a delicate brown on one side, then turn and brown on the Take three tablespoons of fat from the pan, brown, add three tablespoons flour and brown, add one fourth teaspoon each of salt, nutmeg, and paprika, and a cup and a quarter of minutes, pour around chicken, and garnish with parsley and toast points. Fried Chicken Cut chicken in pieces for serving; dip in milk, sprinkle with salt and pepper, dip in flour or in crumbs, egg and crumb, and fry in deep fat.

on brown of toast with Bechamel sauce, AUemande, or Mushroom sauce.

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Baltimore Chicken Cut chicken in for serving; sprinkle with salt and pepper, dip in egg, and crumbs taken froni the center of the loaf in baking dish, baste with melted butter, and cook in hot oven twenty to thirty minutes. Arrange on a hot platter; garnish with thin of crisp bacon, parsley and cream sauce. Chicken fried in Batter Cut chicken in pieces for fritter batter, and cook in deep fat.

In order that chicken in batter be cooked sufficiently, the bird must be young and tender. Cold chicken meat may be dipped in the same batter and fried.

Creole Chicken Cut a chicken in pieces for serving; season with salt Melt four tablespoons butter, add one fourth cup finely chopped onion, chicken, and saute until golden Remove chicken; add four tablespoons flour, tw^ cups chicken stock, two cups stewed tomato, one red pepper finely chopped, one half cup celery, and salt to taste. Replace chicken in sauce, and simmer until tender. Arrange on; surround with sauce; cooked macaroni and parsley. Chicken Fricassee Cut chicken in pieces for serving, season with pepper, brown in butter or pork fat. When golden brown cover with boiling water; add six cloves, a bit of bay leaf, a sprig of parsley, and simmer until tender. Melt four tablespoons butter, add four tablespoons flour, two and one half cups water in which chicken was cooked.; add one cup cream or two egg yolks.

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Arrange chicken on platter, pour sauce around, and garnish with toast and parsley. If a brown is preferred, brown the butter and brown the flour, adding one more tablespoon. Chicken Pie Cut a chicken in pieces for serving. Melt four tablespoons butter or use the same quantity of pork fat. Add one fourth cup onion, a sprig of parsley, four cloves, and one tablespoon salt. Put in chicken and cover with boiling water; cook until in baking dish; strained and thickened Cover whole mashed or pastry crust.

is brown or crust is done. Old-fashioned English Chicken Pie Cover chicken, cut in for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag.

gently until tender.

One half hour before chicken is done, add one half pound bacon cut in small pieces. Arrange on the bottom of baking dish, slices of hardcooked eggs, cover with sauted mushrooms, then a layer of chicken meat, and continue until dish is filled.

Add three cups of sauce made from the liquor in the pan and thickened with two butter and spoons flour cooked together; reheat in oven, and garnish with pastry points cut in the shape of triangles, and parsley, and serve.

Roast Boned Chicken Bone according to direction for boning chicken. until plump with force meat, sew, press body into natural

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shape, truss, sprinkle with salt and pepper, dredge with flour, and follow directions for Roast Chicken, allowing twenty minutes for each pound. Roast Chicken Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running the breastbone down, and through opening draw the entrails.

If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs, from the body. Draw windpipe and crop through the neck opening.

Never make an incision in the breast. "Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, salt and pepper, dredge with place on rack in dripping pan, and cook fifteen minutes in very hot oven.

Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often.

Allow fifteen minutes to the pound for roasting. Roast Capon the same as Chicken, allowing twelve minutes to the pound for roasting. Stuffing for Roast Chicken 2 cups soft bread crumbs I cup melted butter 1 tablespoon poultry seasoning Mix ingredients in order given. If a moist stuffing is desired, add hot water until of the right consistency; but

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LOWNEY'8 COOK BOOK many prefer a dry For a stronger of onion, cook one tablespoon choppeji onion in butter and add to crumbs.

Chestnut Stuffing Press meat from one quart chestnuts through puree sieve.

Moisten with butter, and season with Oyster Stuffing 2 cups cvaeker crumbs 1 teaspoon pepper 1 pint oysters 1 tablespoon chopped celery \ cup boiling water or hot milk oysters, dip in melted ingredients, and use for stuffing chicken, turkey, or goose. Potato Stuffing 2 cups hot mashed potato 1 teaspoon poultry seasoning \ cup salt pork cubes 1 cup cooked sausages cut in pieces Cook the onion and the pork until yellow; add remaining ingredients.

Use for stuffing chicken, turkey, and goose.

Roast Green Goose A green goose should never be more than four months old.

Dress same as chicken.

If strong, wash out with soapsuds and carefully rinse iu several waters. truss, sew, flatten the breastbone, and roast the same as chicken.

Allow eighteen minutes to the pound for roasting.

If the goose is more than four months old, it is better to braise than roast it.

But if roasted, allow twenty-five minutes to the pound.

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Roast Tame Duck Prepare same as stuff with chopped Allow ten minutes to the pound for duckling and twenty for an old duck.

Roast Turkey Dress, clean, and stuff turkey and follow directions for Roast Chicken.

Some prefer to rub the surface turkey with butter and flour creamed together instead of dredging with flour.

English Roast Turkey Melt two tablespoons butter, add one tablespoon chopped onion, three cups soft bread crumbs, chopped liver and heart, one teaspoon salt, one teaspoon poultry seasoning, one tablespoon chopped pickles, and one quarter teaspooiT' Prepare turkey for roasting; stuff, sew, truss. hot oven, allowing fifteen minutes to the pound. Baste frequently.

Dredge and season twice during cooking. Boned Turkey Boned Turkey is prepared in the same way as Boned GAME WILD DUCK Roasted Canvasback or Redhead The heads of wild duck are usually left on when cooked. a slit in front of the wishbone.

Clean tlie bird; entrails, crop and windpipe; draw the head through the neck opening. Truss, sprinkle with salt and inside and outside.

in a very hot

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eighteen to twenty minutes, basting with hot water during If the strong flavor of wild duck is objectionable, cook an onion or an apple in the cavity, removing it before serving.

with the wild duck, fried crescents of or hominy and currant jelly. Ruddy Duck, Butterballs, Bluebills, Broadbills, Teals, Coot, Grouse, Partridge, Prairie Chicken, Quail, Woodcock, Reedbirds and Pheasants are roasted in the same way as Wild Duck, or are broiled the same as Broiled The small birds are usually served on pieces of toast and garnished with water cress, parsley, and a highly seasoned sauce. Roast Venison Lard a saddle of venison, sprinkle with salt and pepper, dredge with flour.

Place in dripping pan and baste with melted butter.

Allow ten minutes to the pound for roasting.

Serve with Madeira or Currant Jelly sauce. Venison Steak or Chops Broiled or pan-broiled same as beefsteak or lamb chops, and serve with some acid sauce.

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CHAPTER V All green vegetables should be washed in cold water and cooked in boiling Salt may be added first or last according to preference. Allow one tablespoon to each quart of water. The time required for cooking depends upon the age and freshness of the vegetables. Artichokes Asparagus, young Asparagus, old Beans, fresh Beans, dried Beets, young Beets, old Brussels sprouts Cabbage, young Cabbage, old Carrots, young Carrots, old Dandelions Onions Parsnips Salsify Squash, summer Squash, winter Spinach and other Sweet potatoes Turnips Table for boiling Vegetables greens

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Globe Artichokes Soak in cold water. Remove lower leaves and cut ends of others.

Cook in boiling salted water forty -five minutes or until the leaves pull out. Serve with Bechamel or HoUandaise sauce or with drawn butter. Scalloped Globe Artichokes 2 cups cooked artichokes 2 cups white sauce 1 cup buttered crumbs Arrange in a scallop dish and bake until crumbs are Jerusalem Artichokes Wash and scrub.

Cook in boiling salted water. with melted butter or white sauce. They may be marinated with French dressing and served cold. Asparagus stalks, snap off all white tough Tie in bunch.

Cook in deep kettle of boiling salted water. bunch upright for the first ten minutes. Cook twenty to thirty minutes.

Serve on buttered toast, spread with butter, and sprinkle with sauce or HoUandaise may be served. The asparagus may be broken in pieces, cooked mixed sauce, and on Shelled Beans in Add after the first hour.

of cooking depends upon age of beans.

or or Lima, kidney, or agricultural beans may be in this way.

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String Beans Remove all strings.

Cut in inch Wash, cook in boiling water fifteen minutes. Add salt and cook until Drain, add butter, salt and pepper. A piece of salt pork cooked with beans is considered by many an improvement.

Brussels Sprouts and Cabbage outside leaves and soak in for half an hour.

Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole with butter and salt or with white sauce.

Chop the cabbage when cooked, season with salt, pepper and butter, reheat and serve, or mix with one cup cabbage, with one cup white sauce, cover with buttered crumbs and bake until brown. Kohl Slaw Shred cabbage Soak in acidulated Drain, and cover with cream dressing. Serve very cold.

Beets Scrub beets, but do not break skin. Cook in boiling water— young beets about an hour, old beets until tender. Slip skins off as soon as taken from stove. Serve hot with butter, salt and pepper. Serve cold beets for garnishing potato salad.

Carrots Wash, scrub, and scrape. Cook in boiling salted water. Drain, cut in slices, and serve with white sauce; or they may be cut lengthwise and sauted in butter. Cut stalk close to flower, remove green leaves and soak in cold salted water one hour. Cook in cheese cloth bag

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thirty to forty minutes. Remove from bag and serve with HoUandaise or white sauce, or scalloped with white sauce and crumbs.

is usually eaten raw as a relish. Or it may be scraped, cut in inch pieces, cooked until tender, and served in a sauce, or drained and fried in deep fat.

It may also be scalloped with chopped red sauce and crumbs.

Cucumbers Generally served sliced thinly and eaten raw. But if too old to serve in this way, they may be pared, quarters, boiled, drained, mashed, and seasoned with salt Or they may be cut in quarters, dipped in batter, and fried in deep fat. Remove husks and silk.

a small amount of water from five to fifteen minutes. Cover while cooking with the inside green husks. Serve on the cob; or cut from the cob and serve with salt, pepper, and butter. Corn may be made into (see recipe) or mixed with beans for succotash. Also served as pudding mixed with eggs and milk. Greens Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips, may all be prepared in the same way.

Wash in many waters all grit and sand are removed.

in salted water Drain, chop, and serve with butter and salt. Lettuce may also be cooked and served in this way.

Garnish greens with hard-cooked eggs.

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Egg Plant Cut in slices one half inch thick. skin, sprinkle with salt, pile slices one on another, cover with plate and weight, let stand over night. Drain, wash in Dry, dip in crumbs, egg and crumbs, or in batter, and fry in deep fat. Lentils Soak over night and cook in boiling water until tender. Mash, season with salt, pepper and butter, and serve; or make in balls and saute in butter. Okra Wash, cut off ends of pods, cover with boiling salted water, and cook Season with butter, Okra is more often stewed or scalloped with tomato than served plain. Onions Peel, cover with boiling Change every ten minutes until tender. Drain, and add milk to Reheat, season with butter,; or serve with white sauce; or scallop with white sauce and; or When boiled, remove hearts, and the space with finely chopped Surround with white sauce.

Bake, and baste with butter. Salsify, or Oyster Plant Scrape, wash, and cook until tender. Drain, mash, season, aiid saute in butter; or cut in inch lengths, dip in fritter batter, and fry in deep fat. Parsnips Wash, scrape, and cook in boiling salted water until tender.

• Cut in halves, spread with salt and butter, and serve hot; or mash, season, and saute in butter,

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LOWNMT'8 COOK BOOK Stuffed Peppers See recipes under head of Vegetable Entrees. Boiled Macaroni Break in inch pieces and wash. Cook in boiling salted water until tender.

Drain, season with salt, pepper, and butter, and serve hot. Macaroni with Sauce Prepare as for Boiled Macaroni. Drain, and reheat in cream sauce, tomato sauce, or Bechamel sauce. Baked Macaroni Prepare boiled macaroni. Drain, arrange in layers in a buttered baking dish with white sauce and cheese. with buttered crumbs, and bake until crumbs are brown. Macaroni Baked with Tomatoes of macaroni, stewed and seasoned tomato, and chopped green pepper. Dot each layer all with buttered cracker Bake in hot oven.

Boiled Rice Wash one cup rice and drain. Fill a four-quart saucepan one half full of boiling salted water. Place on hottest part of range.

When boiling rapidly, sprinkle in the rice slowly, not to stop the Cook until tender, adding more water if needed.

in a colander, and place in the open oven to dry. Rice cooked in this way will have every grain separate. Summer Squash Wash and cut in quarters. Cook in boiling salted water until in Add Reheat and

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Winter Squash Cut squash, remove seeds, and steam or boil until soft. Remove squash from shell. Add butter, salt and pepper. Reheat and serve.

Baked Squash Cut in pieces for serving. Remove seeds and stringyportion, brush with molasses, season with salt and pepper. Bake until soft, add butter, and serve in shell. Broiled Tomatoes Cut tomatoes in halves. Sprinkle each half with salt, pepper, and fine bread crumbs, and broil Slip on to hot dot in the oven for five minutes. Serve hot.

Fried Tomatoes Cut tomatoes in quarters lengthwise; season with salt and pepper, dip in batter, and fry in deep fat. Sautid Tomatoes Slice tomatoes; salt and jjepper.

crumbs, egg and crumbs, and saute in hot frying pan.

Serve on hot buttered toast. Scalloped Tomatoes Arrange in layers canned tomatoes and bread cut in cubes, sprinkle each layer with salt and pepper, dot with Bake one half hour.

For variety rub dish with onion before putting in tomato. Stuffed Tomato Cut a thin slice from smooth end of tomatoes.

Scoop out pulp, mix with an equal quantity of cold cooked macaroni, or bread crumbs. Add salt, pepper, butter and

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a few drops of onion Refill tomato shells, cover with tops, and bake one half hour. Cook peas in boiling water. Use just enough water to keep them from burning.

Add fifteen minutes before taking them from the fire. Season with butter and Peas may be used for croquettes or may be used with white sauce and served in croustade cases. Equal quantities of chopped carrots and together are delicious.

Turnips in White Sauce Wash and pare; cut in pieces. Cook, mash, and season; or cut in cubes, cook in boiling salted water until tender, and serve in white sauce. Boiled Potatoes Potatoes may be boiled with skins on, or may be pared and in Old be soaked in cold water at least an hour. Potatoes should be boiled gently and not fm-iously. When tender, drain thoroughly, dry on back of range. Shake saucepan, cover with coarse towel until ready to Serve in open vegetable dish, never in a closed one. Mashed Potatoes Cook potatoes in boiling salted water.

Drain, mash.

To each cup of mashed allow one butter, one half teaspoon salt, one eighth teaspoon pepper, and hot milk to make of creamy consistency. Beat with a fork until light.

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Potato Balls Add to one pint hot mashed potatoes, one eighth teaspoon one pepper, and butter to taste, and enough hot milk to make of consistency to shape. Form into smooth round balls, bake in hot buttered pan; or saute in butter; or fry in deep fat.

Or they may be sauted in sausage fat, which gives an appetizing flavor.

Creamed Potatoes Cut two cups cold boiled potatoes in very thin slices, or in cubes.

Add one cup white sauce. Season highly and reheat in double in hot sprinkled with finely chopped parsley. Mix two cups potato cubes with two tablespoons butter, two cups milk, salt and pepper. Dredge with two flour and cook twenty minutes in double boiler. Scalloped Potatoes Mix two cups potato cubes with two cups white sauce, and thirty minutes in hot oven. A few drops onion juice may be added.

Lyonnaise Potatoes Add one tablespoon finely chopped onion.

When onion is yellow, add two cubes.

salt and pepper, cook until are heated and chopped parsley, and serve.

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1Q6 French Fried Potatoes Pare small raw potatoes, divide in halves, and cut each half in three pieces; cover with boiling water and let stand three minutes.

Drain dry between cloths, and cook in frying basket in hot fat ten minutes.

with salt, and serve.

Potato Chips Slice raw potatoes, cover with cold water, and let soak over night.

Drain dry between towels and fry in frying basket in hot fat about ten minutes. Drain and sprinkle with salt.

Care must be used when lowering the basket into the hot fat, as the potatoes contain so much water it causes violent ebullition. Potato Puff Prepare two cups hot mashed potato.

Add one half cup milk, two well-beaten yolks, two tablespoons butter. Salt and pepper to taste. Beat well; add beaten whites of two eggs.

Pile lightly in buttered baking dish and bake until puffed and brown.

Hashed Brown Potatoes Sprinkle two cups cold boiled potato cubes with Melt one tablespoon butter; add one tablespoon and one half cup brown stock. add potato cubes; without breaking potatoes. Melt one tablespoon in another frying pan.

When brown, turn in spread evenly, and cook ten minutes; fold like an omelet, and serve hot.

Stuffed Potatoes Bake six potatoes.

When done, cut a lengthwise slice; scoop out the potato with a spoon. Mash; add one tablespoon butter, salt, pepper, one half cup milk, and two eggs,

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whites beaten stiff.

Refill skins with this mixture. Pile lightly, do not smooth, and bake until potatoes are puffed and brown.

French Potato Balls Cut two cups of potato balls with French potato cutter. Parboil ten minutes, drain, and fry in deep fat. Potatoes a la Maitre d'Hotel Cook two cups potato balls in boiling water until tender. Drain, and serve with maitre d'hotel butter. Italian Potatoes Mix two cups hot mashed potatoes, one teaspoon onion juice, one tablespoon finely chopped parsley, one egg yolk well beaten, four stiffly beaten whites, one half cup grated cheese, and salt and pepper to taste. Pile lightly in baking dish and bake until brown.

Franconia Potatoes Pare six medium-sized potatoes; parboil five minutes.

Place on grate under roast beef. Baste with beef fat, and bake from twenty to thirty minutes, turning often. Baked Potatoes Wash and scrub six potatoes of uniform size. Place in dripping pan, and bake in hot oven forty-five minutes to one hour, turning when half done. Pierce with skewer, and serve immediately.

Browned Sweet Potatoes Cut sweet in lengthwise and Brush with butter and sprinkle with brown sugar.

Brown in hot oven.

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Southern Sweet Potatoes Cut sweet in lengthwise Arrange in layers in buttered baking Cover each layer with brown sugar, dot with salt and pepper, add one cup boiling water, and bake in hot oven.

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CHAPTER VI CEREALS Suggestions for (booking Cereals Mix the cereal very gradually with the amount of boiling salted water, and cook in double boiler until done. To hasten the cooking, cook in single boiler or saucepan for the first part of the time, stirring constantly to keep grain from sticking.

As a rule, cook steam-cooked cereals twice the given on the package.

Coarse cereals, like rice and hominy, should be cooked in a large quantity of water, and stirred as little as possible. Fine cereals, like wheatena, wheat germ, and others, are more easily kept from lumping by first mixing them with a small amount of cold water, and then adding to the boiling water.

Rolled Oats 1 cup rolled oats If cups boiling water Mix all ingredients, and cook in double boiler thirty minutes to one hour.

Old-fashioned Oatmeal 1 cup oatmeal Mix ingredients, and cook in double boiler six to eight

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Boiled Hominy No.

1 cup hominy (fine) Cook all ingredients, stirring occasionally, for one honr. Boiled Hominy No. 2 1 cup coarse hominy Mix ingredients and cook six to eight hours, or, instead of boiling, cook in double boiler all day. Cracked Wheat 1 cup wheat Mix ingredients and cook in double boiler from three to five hours.

Prepared Cereals The recipes given on the packages for all prepared cereals may be followed, doubling the amount of time given. Boiled Rice No. 2 Salt water, add rice a feAv grains at a time, so as not to stop the boiling, boil rapidly one half hour. When grains are tender, in colander, and over rice to wash starch from grains. Serve immediately.

Steamed Rice 2i cups boiling water rice in earthen dish, add salt and boiling water, and steam two to three hours. Cooked in this way, every grain should be separate.

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CEREALS Corn Meal Mush 1 cup corn meal Salt water, add corn meal, a little at a time, until all is used, boil five minutes, and cook in double boiler three Sauted or Fried Corn Meal Mush 1 cup corn meal \ cup white flour in the same way as corn meal mush, pour while hot into greased bread pan or baking powder box. cold, slice and saute in pork fat, first on one side and then on the other; or fry in deep fat.

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A PKESH egg sinks when immersed in water. A stale egg, owing to evaporation which has taken place through the pores of the shell, floats.

Soft-cooked Eggs No.

Place eggs in saucepan, cover with boiling water, and let them stand in saucepan on the back of the range three in this way the white and the yolk are slightly coagulated.

Soft-cooked Eggs No.

Fill saucepan one half full of boiling water; w^hen boiling violently, place eggs in gently with a tablespoon water bubbles, remove saucepan from fire and let the eggs remain in water Eggs cooked in this way have the albumen delicately hardened throughout. Soft-cooked Eggs No. 3 Place eggs in saucepan, cover with cold water, bring to the boiling point, when they will be soft-cooked. Cover eggs with boiling water and cook below the boiling point for forty minutes.

Remove from pan, with cold water, and wipe before serving. Baked Eggs Butter baking dish or or individual ramekin dishes.

Break each egg into a cup and drop into baking 1:2

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dish, sprinkle witli salt and pepper, and bake in a moderate oven — five minutes for soft-cooked and ten for hardEggs are more delicately cooked if dish is placed in a pan of hot water in the oven, and water kept below the boiling point during cooking. Chopped red or green pepper sprinkled over top of baked eggs is delicious.

Poached Eggs Break eggs in cup; butter muffin rings.

Place in shallow pan and cover with Allow two teaspoons of to pint of Drop rings, and cook from five to eight minutes, keeping water below the boiling point during cooking. the eggs on a buttered skimmer or pancake turner, and place on a round of buttered toast, sprinkle with salt and pepper, and garnish with parsley. Fluffed Eggs Beat the white until stiff; add a few grains of salt in a buttered ramekin dish or saucer; put a piece of butter in center of white, and place unbroken yolk on top. Set the egg dish in pan of; cover and cook three minutes.

Serve immediately.

Poached Eggs a la Fran9aise Fill a saucepan three fourths full of boiling water; add salt and vinegar, stir the boiling water vigorously with a spoon.

Break egg in cup and drop deftly into eddy formed by swift stirring of water. When white is firm, remove with buttered skimmer, trim, and serve.

Poached Egg in Tomato Cut a piece from the stem end of a tomato; remove pulp; set in ramekin dish; sprinkle with salt and pepper, being

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careful not to break the yolk; cover with buttered paper. Set in a pan of water and bake in a moderate oven until firm.

Scrambled Eggs No.

I teaspoon pepper 4 tablespoons milk or cream Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook lifting carefuUj' with a spoon to keep mixture uniformly delicate. Scrambled Eggs No. 2 the as Scrambled Eggs No.

yolks and whites separately. Many persons have better success scrambling eggs in a double boiler instead of in a frying pan.

Scrambled eggs can be varied in appearance and flavor by adding various chopped meats, condiments, vegetables, cheese, or mushrooms.

Fried Eggs Melt butter, bacon fat or pork fat in frying pan it bubbles, turn in egg, which has been previously broken into a cup; when white is set, baste with liquid fat.

If desired hard, turn and cook on both sides. 2 tablespoons hot water or hot milk Beat eggs well; add salt and milk.

Melt butter in frying pan; add egg mixture; shake pan vigorously until egg begins to brown on under side; then let it stand until

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EOas golden brown, on part of range where it will not burn.

If moist on top, place in oven to dry. Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish, and serve. Omelets may be varied in the following ways: — Bacon Omelet, by adding finely chopped cooked bacon before folding.

Omelet, by adding grated cheese before folding. Creamed Salt Fish Omelet, by combining creamed fish and finely chopped red pepper, and adding to omelet before folding.

Kidney by adding kidneys, highly seasoned.

Mushroom Omelet, by adding mushrooms. And continuing through a multiplicity of combinations. Foamy Omelet Same ingredients as for first omelet, beating yolks and whites separately and combining ingredients in a way to produce a foamy appearance before pouring into omelet pan.

Creamy Omelet I teaspoon pepper flour, milk, and yolks of eggs, beaten lemon-colored and thick.

Beat whites cut, and fold into first mixture; add seasonings; pour into buttered pan, and cook as first omelet. Turn on to a hot; garnish with white sauce, and parsley. Note. — For a sweet omelet add one fourth cup sugar to the yolks of eggs of above omelet.

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LOWJSTEY'S COOK BOOK Goldenrod Eggs 6 slices butter toast 2 cups white sauce shell from eggs; chop whites; add to Press yolks through sieve and add seasonings.

Pour white sauce over toast arranged on a platter, and garnish with yolks of eggs and parsley. This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast. Stuffed Eggs 6 eggs hard-cooked J cup finely minced or J cup white sauce other meat 1 tablespoon chopped red salt, pepper, Worcestershire sauce Cut eggs in halves lengthwise, remove yolks, and mash. Add meat and seasonings; moisten with white sauce in shape of ball and return to white. These eggs may be placed in a dish, covered with white sauce and buttered crumbs, and baked; or covered with a small square of paraffine paper daintily twisted at the ends, for a picnic dish. French Omelet in frying pan, add well-beaten eggs, to which seasonings and hot water have been added. on cool portion of range, lifting mixture as for scrambled When creamy, a hot buttered frying pan, delicately, and

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German Omelet salt, pepper, nutmeg 1 yolk J cup finely chopped chives 1 tablespoon finely chopped red Mix eggs, flour, seasonings; add cream, and beat all five Melt butter, pour in egg mixture, and cook delicately browned underneath.

Turn, fold, and Spanish Omelet Use recipe for French Omelet, and garnish with Spanish sauce.

Spanish sauce is made by sauteing two tablespoons each of chopped onion, green pepper, a clove of garlic, in four butter until yellow; add one cup of tomato. salt, pepper and cayenne, and One half cup mushrooms sauted with onions is an improvement.

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SAUCES FOR MEAT AND VEGETABLES White Sauce 1 cup milk or white stock Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached.

five minutes, beating Brown Sauce 1 cup milk or brown stock few grains pepper Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time. Allemande Sauce Use same ingredients as for Veloute Sauce, adding the of two eggs and one Cook one minute.

Bechamel Sauce 1 teaspoon chopped onion 1 teaspoon chopped carrot 1 cup white stock Saute vegetables in Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes. A richer sauce is made by adding one half cup cream.

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SAUCES FOB MEAT AND VEGETABLES Blarnaise Sauce 4 tablespoons oil or butter 1 tablespoon tarragon vinegar 1 tablespoon hot water Mix yolks and water; add butter and set in a dish of hot stir constantly until mixture thickens; add seasonings and serve immediately. Tomato B€arnaise Sauce To Bearnaise Sauce add one fourth cup tomato puree. Both Bearnaise and Tomato Bearnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth.

The sauce should be creamy and of the consistency of mayonnaise dressing. Bread Sauce sprig of parsley J cup bread crumbs If cups milk bit of mace Scdld milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game.

Browned Bread Sauce Use same as for Bread Sauce, adding one cup crumbs, which have been sauted a light brown in butter. Black Butter Sauce 1 tablespoon parsley Brown butter, add remaining ingredients.

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Caper Sauce J cup capers Melt the two tablespoons butter, add flour, seasonings, and water.

; add capers and just before serving a tablespoon butter. Celery Sauce Use recipe for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked.

Add just before serving two cups of chopped which has been boiled until tender. Champagne Sauce Add to Brown Sauce, one half cup of champagne and two tablespoons finely chopped pimentoes. Chestnut Sauce 1 cup stock 1 cup mashed chestnuts Melt butter; add flour and seasonings. When smooth, add stock; five minutes; add chestnuts; reheat and Currant Jelly Sauce To Brown Sauce add one half cup currant jelly, one teaspoon lemon juice and a few drops onion juice. Boil five minutes and serve.

Curry Sauce Add to White Sauce one tablespoon curry and a few drops of onion juice.

There is less liability of the curry lumping if blended with the flour before adding to butter.

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SAUCES FOIi MEAT AND VEGETABLES Cucumber Sauce Grate two cucumbers to pulp; add one teaspoon one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar. Egg Sauce To add two hard-cooked Yellow Egg Sauce To White Sauce add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary. Espagnole Sauce Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper, and parsley, three tablespoons flour, one half teaspoon salt, few grains cayenne and two cups white stock.

Cook one hour.

Strain, serve.

Hollandaise Sauce I teaspoonful salt Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water.

constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately.

Hollandaise Sauce No. 2 Cream butter; add lemon juice, yolks of eggs, one by one.

When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the

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the become overcooked, add two teaspoons cold water and beat vigorously. Horse-radish Sauce \ cup freshly grated horse1 cup White Sauce radish J cup soft bread crumbs Mix horse-radish, bread crumbs, salt, paprika and White When hot, add lemon juice and vinegar. Horse-radish Hollandaise To Hollandaise Sauce add a few drops of onion and five tablespoons grated horse-radish. Lobster Sauce To White Sauce, add one half tablespoon lemon juice, one cup chopped lobster meat, and the dried and pounded lobster coral.

Hollandaise To Hollandaise Sauce, add few gratings of nutmeg, one cup chopped lobster meat, and the dried and pounded coral.

Madeira Sauce 1 cup Brown Sauce 1 tablespoon chopped pimento 1 teaspoon kitchen bouquet 4 tablespoons Madeira 1 tablespoon chopped celery Combine all ingredients, except Madeira; simmer one Add Madeira and serve.

Maitre d'Hotel Sauce 3 tablespoons parsley Cream the butter and add remaining ingredients.

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SAUC£:S FOB MEAT AND VEGETABLES Milanaise Sauce 1 tablespoon capers 1| cups stock 1 teaspoon anchovy paste 2 tablespoons wine Cook mushrooms, capers and anchovy in Add seasonings, and simmer one Add wine and serve. Mint Sauce 1 bunch mint 1 cup vinegar Wash mint, remove leaves, and chop; add remaining; let it stand one half hour. Mustard Sauce 1 tablespoon French mus^ teaspoon sugar tard 1 cup stock Melt butter; add flour, mustard, salt, sugar and cayenne. w^ell blended, add stock, simmer twenty minutes, add vinegar, and serve. Mushroom Sauce 1 cup Brown Sauce ^ cup canned mushrooms 1 teaspoon kitchen bouquet Chop mushrooms, in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce. Reheat and serve, seasoning if necessary. Mushroom Sauce No. 2 1 cup White Sauce 1 cup fresh mushrooms 1 tablespoon mushroom 1 tablespoon Worcestershire Sauce catsup 1 tablespoon wine

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Chop mushrooms, and saute in butter; add to White; ten minutes.

Add Olive Sauce To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped, and boiled olives. Onion Sauce To one cup White Sauce add one half cup cream and one cup boiled onions, Simmer twentyOrange Sauce I cup Port wine 4 tablespoons currant jelly 1 cup stock juice and grated rind of two oi-anges flour, mustard, stock, cook ten; add currant jelly, cook five minutes; add orange juice, rind, and wine. Serve when hot.

Orange HoUandaise To HoUandaise Sauce add juice and rind of one orange and few grains of cayenne. Oyster Sauce 1 cup oysters IJ cups oyster liquor; drain and reserve a Sauce, with butter, seasonings, and; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk.

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SAUCES FOR MEAT AND VEGETABLES Pepper Sauce To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped or a clove of garlic, one teaspoon parsley, one teaspoon kitchen bouquet. one half hour, strain and serve. Piquante Sauce 1 tablespoon chopped chives i tablespoons flour 1 tablespoon chopped olives 1 tablespoon chopped pepper 1 tablespoon chopped pickle 1 tablespoon capers Brown the butter; add the flour; when browned, add Cook chives, capers, pickles, olives and pepper in vinegar five minutes.

Add to sauce and simmer twentyPoulette Sauce To White Sauce add one half cup cream; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice. Port Sauce To Brown Sauce add two tablespoons butter in which have been cooked one onion, one Worcestershire Sauce, and one half cup Port wine. Ravigote Sauce Melt four tablespoons butter; add one half cup Add to one cup of Bechamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme.

Strain and serve after reheating.

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Sorrel Sauce To HoUandaise Sauce add one cup washed and chopped sorrel.

Shrimp Sauce \ teaspoon pepper 1-| cups hot water \ cup shrimps; add flour.

When well blended, add hot water, cook thirty minutes; add seasonings and pour on to the slightly beaten yolks of eggs; add shrimps broken in pieces and serve. Sauce Supreme To White Sauce made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon Cook twenty minutes and add one fourth cup wine. Soubise Sauce To HoUandaise Sauce, add cooked and seasoned onion. Sauce Tartare To one cup of mayonnaise dressing add one tablespoon of olives, pickle, and one teaspoon chives.

Tomato Sauce 1 tablespoon parsley 2 tablespoons carrot 1 cup stock 1 cup tomato Melt butter; add onion, carrot and parsley. Cook five To add; blended add stock and tomato. Simmer one half hour.

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SAUCES FOE MEAT AND VEGETABLES Tomato Cream Sauce 1 cup White Sauce 1 tablespoon kitchen bouquet 1 tablespoon choppfed celery 1 cup tomatoes J teaspoon soda add celery and onion, cook add tomatoes; cook ten minutes. Strain; add soda.

To White Sauce add kitchen bouquet and Sauce; cook five minutes. Combine Tomato Sauce and White Sauce; add lemon juice and serve.

Trianon Sauce To Hollandaise Sauce, add one half cup sauted mushrooms and two tablespoons wine. Veloute Sauce i tablespoons flour 1 cup white stock i cup mushrooms add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one half hour. Just before serving add one tablespoon butter.

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CHAPTER IX Chicken Force Meat 1 cup cooked chicken ^ cup soft bread crumbs salt, pepper I cup hot milk lemon juice, onion juice Chop meat and press through a Soak bread in milk; add it with remaining ingredients to chicken; season highly and use as a filling in fontage or shape in balls and poach in hot water, or shape in balls, roll in flour, and saute.

Tomato Force Meat 1 tomato finely chopped 1 pimento finely chopped 1 tablespoon flour 1 cup raw fish finely chopped Melt butter; add onion, cook three minutes; add remaining ingredients, cook ten minutes. Use as filling for sandwiches, or spread over fish chops, or poach and serve with White Sauce.

Aspic Jelly 2 quarts consomme | cup hot water Boil consomme with lemon juice until reduced to one quart.

Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water,' add to clear consomme, strain, and use as a mold for fish, meats and It is very necessary that the consomme be highly seasoned, as the success of the aspic depends on the flavor.

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ENTBESS Quick Aspic Jelly A quick and satisfactory aspic is made by dissolving three tablespoons Liebig's beef extract in one quart boiling water, seasoning well with lemon sherry wine, salt and pepper. Clear, add two tablespoons dissolved gelatine, and use the same as Aspic Jelly. SoufE16 1^ cups chicken J cup chicken stock 1 cup mushrooms 1 teaspoon parsley J cup bread crumbs J cup sherry Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs;; add egg yolks and cut and fold in whites beaten until stiff, and the sherry.

in buttered baking forty Serve immediately with or without Mushroom Sauce. Chicken Timbales 2 cups raw chicken meat J cup bread crumbs— soft 4 egg whites beaten until stiff Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce. Chicken Mousse 1 cup chicken stock 2 teaspoons granulated gelatine 2 tablespoons cold water paprika and celery salt 1 cup cold cooked chicken 1 tablespoon chopped olives

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Heat chicken stock; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours.

Serve as a salad with mayonnaise. Lobster Mousse Lobster mousse may be prepared in the same way as chicken mousse, substituting lobster meat for chicken. Fish Timbales 1 cup raw fish J cup almonds 1 cup whipped cream Chop fish and press through a sieve; add onion juice, mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth. Fill buttered timbale molds with set in pan of hot water, and bake ten to fifteen minutes. hot or or cold, with mayonnaise dressing.

Imperial Fish Timbales 1 cup cooked fish 1 teaspoon parsley; add flour, milk, seasonings and parsley; Add fish, boil two minutes, egg yolks. Fold in stiftly Fill molds with this mixture.

Set in a pan of hot water and bake twenty

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Remove from mold and at once with Shrimp, or HoUandaise Sauce.

Lobster Timbales Follow recipe for Fish Timbales, substituting one cup of lobster meat for fish and adding one half cup mushrooms as Timbales.

with Bechamel Sauce, garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all. Chicken Livers in Fontage Cups 1 cup chicken livers \ cup chicken stock \ cup salt pork cubes \ cup mushrooms Chop livers and saute in pork fat; add flour, stock and Cook five minutes, season to taste, and serve in fontage cups.

Mock Terrapin in Fontage Cups 1 cup chickens' livers \ cup cooked rice cayenne and nutmeg 1 teaspoon parsley chopped floar, seasonings, cream, livers, and eggs finely chopped; cook five minutes; add and serve in fontage cups.

Sweetbreads and Mushrooms in Fontage Cups 2 cups cooked sweetbreads \ cup mushrooms 1 tablespoon oil; add flour, seasonings and cream; cook five Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups.

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Sweetbreads and Chicken in Fontage Cups Substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms, and proceed as for Sweetbreads and Mushrooms in Fontage Cups. Creamed Oysters and Celery in Fontage Cups 1 pint oysters 2 tablespoons wine 1 cup chopped celery Melt butter, add oysters and cook one minute. oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups. Creamed Lobster in Fontage Cups 2 cups lobster meat ^ cup chicken stock 1 tablespoon grated onion Melt butter; add onion, flour, stock and lemon juice; add cream, in which yolk of egg has been beaten, and lobster When hot, serve in fontage cups.

Creamed Crabs in Fontage Cups Substitute two cups crab meat cut in fine pieces for lobster meat and proceed as for Creamed Lobster. Creamed Shrimps in Fontage Cups Substitute two cups shrimps broken in small pieces for lobster meat, and follow rule for Creamed Lobster.

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ENTEEES Shad Roe Croquettes 2 cups cooked shad roe 1 tablespoon parsley lemon juice Cut shad roe in small pieces; add seasonings, sauce and yolks of eggs.

; dip in crumbs, egg and crumbs; fry.

Lobster Croquettes 2 cups chopped lobster meat 1 tablespoon parsley J teaspoon nutmeg 2 hard-cooked egg yolks Mix ingredients in order given; shape in croquette or chop form; dip in crumbs, egg and crumbs. Fry in deep fat.

If in chop form, make incision and insert small lobster claw.

Meat, Rice, and Tomato Croquettes 1 cup chopped meat 1 cup hot rice lemon juice 1 cup Croquette Sauce made with onion juice tomato instead of milk Mix ingredients in order given;; dip in crumbs, egg and crumbs Fontage Cups or Timbale Cases i cup flour 1 tablespoon olive oil Mix ingredients in order given until smooth, strain, and let stand over night in a warm Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown. Remove from iron, invert, and drain. These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.

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Sauce for Croquette Mixtures 1 cup stock or milk lemon juice few drops onion add seasonings and milk. until thick.

This sauce is sufficient to thicken two cups of meat, for all kinds of It may be varied by adding two egg yolks or one egg. Chicken Croquettes 2 cups chicken meat salt, pepper, lemon juice onion juice Cut meat in small pieces; add seasonings and White Shape, dip in crumbs, egg and crumbs, and fry in deep fat.

These croquettes may be varied by adding one fourth cup of chopped mushrooms, ham, sweetbreads, or truffles.

More or less sauce is required according to the dryness of chicken.

Sweetbread and Mushroom Croquettes 1 cup mushrooms cut in 1 cup cold cooked sweetbreads small pieces cut in dice lemon juice and onion juice Saute mushrooms in add Shape, dip in crumbs, egg and crumbs, and fry. Fish Croquettes 2 cups cold cooked juice and onion juice 1 tablespoon chopped parsley Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in deep fat. One cup tomato may be substituted for the one cup milk or stock in Croquette Sauce.

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ENTMEES Rolled Fillets of Flounder with Bechamel Sauce 2 flounders 1 tablespoon finely chopped parsley Make eight fillets from the flounder. lemon juice and parsley.

Dip fillets in this mixture; and skewer fillets; put in baking dish; sprinkle with pepper and cayenne.

Cover with cream and cook in oven until tender.

Arrange on platter, pour around the fillets Bechamel sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals. Curried Lobster in Rice Timbales lobster meat 1 tablespoon curry 1 cup cream or stock salt, paprika and cayenne Melt butter; add onion; when yellow add flour, curry and cream.

Season; add egg yolks and lobster meat.

Sprinkle with finely powdered coral if there is any.

Fill rice timbale cases, reheat, and serve. Rice Timbale Cases juice, onion juice Wash rice; add seasonings and milk. Cook in double boiler until milk is absorbed and rice is tender. Fill timbale molds, press rice in firmly, cool, scoop out center, and fill with any creamed mixture. Creamed Salmon in Rice Timbales Use rule for Curried substituting two flaked salmon for lobster meat, and one half cup olives finely

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chopped for curry. one large mold with fill with creamed salmon, cover top with rice, and steam one half hour. Serve, garnish with individual rice timbales, parsley, and Tomato Cream Sauce. Chicken in Aspic « 1 cooked, boned chicken 2 quarts aspic jelly mixture Select a mold large enough to hold chicken, cover bottom of mould with Aspic Jelly Mixture, and set on ice to harden.

Cut hard-cooked white of eggs into slices, cut yolk in slices, and stamp out small rounds with a vegetable cutter.

Cut white of egg to resemble petals.

Arrange on top of the hardened in the form of daisies, taking up each piece on a needle and dipping in liquid jelly before placing. jelly mixture, adding by spoonfuls to avoid disturbing the design. When hard place chicken on breast downward, cover with liquid jelly, and set away to harden. The sides may be decorated in the same way as the bottom if more elaboration is desired. Unmold, place on bed of parsley or lettuce, and garnish with pimentos or olives. Quail in Aspic— Pheasant -in Aspic— Partridge in Aspic— Tongue in Aspic— Oysters in Aspic— Lobster in Aspic— in Aspic — Chicken Breasts in Aspic — Tomatoes in Aspic — Cucumbers in Aspic— Eggs in Aspic— Aspic of Pate de Foie Gras Cover bottom of mold with Aspic Jelly Mixture; decorate with truffles cut in fancy shapes and foies gras cut in thin slices.

Cover this with liquid aspic; when hard place roasted quail on jelly, cover with liquid jelly and sides of top layer with hard-cooked of egg cut in Unmold, garnish with cress, and serve with mayonnaise.

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ENTRtES Scalloped Veal Chop two cups of cold cooked veal; add one fourth teaspoon salt, one fourth teaspoon onion juice, and one teaspoon lemon Mix one cup cooked ham, one fourth teaspoon mustard, few grains cayenne, two tablespoons cracker crumbs, and moisten with white stock.

Saute one fourth cup cracker crumbs in one fourth cup butter; add to chopped veal and moisten with white stock.

Line a mold with slices of hard-cooked eggs, fill with alternate layers of ham mixture and veal. Pack tightly, cover with buttered paper, and steam one hour. Cool and serve in thin slices.

The success of this dish depends on careful seasoning, and more may be needed than is given in the recipe. Veal Loaf Chop two pounds of lean veal and one fourth pound salt pork; add one cup cracker crumbs, three beaten eggs, one teaspoon salt, few grains cayenne, one teaspoon onion juice, and one tablespoon lemon juice.

Moisten with well-flavored beef or veal stock. Press in buttered bread pan, cover.

Baste occasionally during baking.

Bake one hour.

Veal Croquettes Cut one pint veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter; add two tablespoons finely minced onion, three tablespoons flour, and" three fourths cup milk or veal stock-.

Boil five minutes.

Add two eggs well beaten.

Stir constantly until thick.

Mix with veal mixtu-Ee and cool.

Shape, allowing a rounding tablespoon-

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ful for each croquette. Dip in crumbs, egg and crumbs, and fry in deep fat. Serve with or without White Sauce. Calf's Liver Cut three onions in pieces; in four buttery cover with one cup white stock; add one half teaspoon salt, one teaspoon chopped parsley, one lemon juice.

Cook one half hour. Cut liver in one half inch slices; in four tablespoons butter; add sauce; cook five minutes. Serve; garnish with parsley and slices of lemon. Boiled Tongue Wash and clean the tongue, cover with boiling water; add one fourth cup each of carrot, turnip, and onion, a bouquet of sweet herbs, four cloves, and two peppercorns. Simmer until tongue is tender.

in kettle, remove the skin, brush with melted butter, cover with buttered bread crumbs after placing in dripping pan. Bake twenty minutes, basting often with chicken stock or Port wine.

Cool, cut in thin slices, and garnish with of toast, sprinkled pimolas.

Pig's Feet Boil the feet tender, cut in halves, brush melted butter, sprinkle with salt and pepper, and cover with buttered bread crumbs. Broil over a clear fira and serve with Piquante Sauce. Veal Roll Remove the bone f.-'om a shoulder of veal, brush with and or sweetbreads.

bone broken in pieces with add one fourth cup each of carrot and onion, a

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bit of bay leaf, sprig of parsley, four cloves, and six peppercorns.

Add stuffed and rolled veal, and simmer until Cover with slices of bacon; bake in a hot oven, basting often.

Serve with Olive Sauce. Marrow Bones with Tenderloin Steak Cut the bones four inches long; cover each end with a round of dough to keep in the marrow. Tie the bones in a cloth, cover with boiling water, and boil on» hour.

Remove cloth and paste, and serve on or around tenderloin steak; or the marrow may be removed from bone when cooked, and spread on slices of hot buttered toast.

Cayenne and are always served with marrow bones.

DevUed Mignons of Beef Cut tenderloin steak three fourths Cut and roll in rounds, broil over clear fire five minutes. Mix one tablespoon mustard, one tablespoon Worcestershire Sauce, and two pimento.

Spread on beef, dip in fine bread crumbs, and broil until crumbs are brown.

Serve with Bearnaise Sauce. Kidneys en Brochette Cut some lambs' kidneys in quarter-inch slices. pepper, dip in olive oil.

Arrange on a skewer with alternating slices of bacon. Dip in oil, in bread crumbs, and broil over a clear or saute in butter.

Serve with Piquante Sauce. Kidneys with Oysters Remove skin from four lambs' kidneys.

Cut in two lengthwise.

Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon salt, and a few grains cayenne, together five min-

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Add one cup tomato. hot, add one cup Keep hot while broiling kidneys. Arrange kidneys on platter and pour sauce over them. Creme Frite 1 pint milk 1-inch piece stick cinnamon 4 teaspoons butter few gratings lemon rind Mix yolks of eggs and sugar; moisten the cornstarch with small amount of cold milk, scald the remainder; add cornstarch mixture to scalded milk; cook twenty minutes; add egg mixture, butter, seasonings, cook one minute.

Pour into shallow buttered dish.; squares or diamonds; dip in crumbs, Qgg and crumbs; fry in deep fat.

Calf's Heart Stuffed Wash heart; fill with chicken stuffing; dredge Place on rack in dripping pan and cook in hot oven from two to hours, basting while cooking, with beef stock, pork fat, hot water, or butter. Serve with Tomato Sauce or on a bed of boiled onions. Haricot of Ox Tails Cut three ox tails in four-inch pieces; add one half cup carrot, one half cup onion, and four; add four tablespoons flour and four cups water or stock. Cook one hour; season with salt and Serve vegetables in the center and ox tails around the edge; garnish with potato balls and parsley. Salmi of Game Cut the cold cooked game.

Break the bones and cover with cold water. Saute two tablespoons

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ENTBt!E8~ onions in four tablespoons butter and brown; add one Sauce and four c^ps of the liquor in which the bones have been cooked.

with salt and pepper, color a delicate brown with kitchen • bouquet, add two cups cold game, simmer ten minutes. Serve on slices of fried bread and garnish with a potato border and parsley.

Curry of Game Prepare the same as Salmi of Game, adding one spoon curry powder.

Serve in rice border.

Roll Croustades Bake bread dough in muffin pans, when cold cut off tops, remove soft portion leaving shell. Butter inside and out, and brown in the oven.

Fill with any creamed mixture.

Broiled Honeycomb Tripe Wash tripe and cut in pieces for serving. and sprinkle with salt and pepper, and broil over a clear Serve with maitre d'hotel butter. Tripe Ragoflt Wash one pound of tripe and cut in two-inch strips for Saute in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato and celery cut into inch pieces, and simmer until all are tender.

Serve, garnished with toast points. Lyonnaise Tripe Cook two tablespoons onion in two tablespoons butter. Add two cups cooked tripe cut in small strips; cook ten Serve on buttered toast; sprinkle with salt and pepper, dot with butter and garnish with finely chopped

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Tripe in Batter Cut tripe in three-inch strips.

Soak ten minutes in olive oil.

Drain, sprinkle with salt and pepper, dip in Fritter Batter, and fry in deep fat. Baked Sweetbreads Soak sweetbreads in cold water; lard; place on slices of salt pork in dripping pan; cover with milk or stock; cook until tender and serve with Tomato Sauce. Baked Fillets of Sweetbreads six fillets; salt and pepper and dredge with Arrange on slices of bacon; dot with; baste with cream while baking in a hot Serve with Bechamel Sauce. Braised Sweetbreads Arrange in the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt Place parboiled sweetbreads on top of vegetables; cover with stock in tightly covered dish and bake slowly three quarters of an hour. Remove vegetables to serving dish and serve sweetbreads on top of them. Calf's Brains in Batter brains; cut in two-inch French Dressing.

Let them stand one hour. Drain, dip in Fritter Batter, fry in hot fat.

with Tomato Scalloped Brains brains; salt, pepper and lemon Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with Tomato Sauce. buttered and seasoned cracker crumbs and chopped pickles.

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ENTBI^ES Brains Breaded Parboil brains and cook in muslin bag in boiling acidulated water one half Cool and cut into four-inch pieces.

salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat. Serve with Piquante or HoUandaise Sauce. Frogs' Legs Skin the frogs' legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat.

Sauce Tartare.

Frogs' Legs a la Bechamel skin from legs, season with and melt four tablespoons butter, add frogs' legs and one half cup mushrooms, and slices of buttered toast, with Bechamel Sauce. Frogs' Legs a TAUemande Remove skins from frogs' legs, season with salt, pepper and lemon juice, and cook in butter Add one cup white stock, and simmer until tender. hot buttered toast, with AUemande Sauce. Oyster Crabs; add one tablespoon lemon juice, one fourth teaspoon salt, few grains cayenne, two tablespoons chopped pimolas. Add one cup crabs and let simmer ten minutes. Serve in croustades. Oyster Crabs with Poached Eggs Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, break an egg on top of each, sprinkle with grated cheese, and bake ten to twelve minutes.

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Liver Loaf Parboil four of calf's liver, remove skin, chop, and press through a To each cup of liver add one fourth cup soft bread crumbs, one tablespoon one salt, one half teaspoon paprika, few grains cayenne, and two eggs. Mix well, pour into a buttered mold, place in a pan of hot water, and bake one hot with Vinaigrette or it may be served cold as a salad.

Mock PatI de Foie Gras Use the cooked liver loaf mixture. Mash, add butter of consistency to spread, arrange on rounds of toast, and garnish with of hard-cooked eggs pressed through a ricer, and slices of pimolas. Croustades Cut crusts from a brick loaf of Scoop out center of loaf, leaving walls an inch thick on all sides. Brush with melted butter, and brown in oven; or, omit butter and fry in deep fat.

Brush with white of egg beaten, and fill with any creamed mixture. Set on a bed of parsley and garnish with toast points. croustades may be made in the same way, by using thick slices of bread. Chicken Rissoles 1 cup chicken forcemeat salt, pepper and onion juice 12 pimolas, finely chopped 12 rounds of puff paste Mix forcemeat, chopped pimolas, salt, pepper and onion juice.

Put a teaspoon of this mixture in the center of each puff paste round; brush the edges with water; edges together, making a half round; press edges together firmly; dip in crumbs, egg and crumbs, and fry in deep fat.

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' • Oyster Rissoles Prepare tlie same as Chicken Rissoles, and add one cup chopped cooked oysters.

Sweetbread Rissoles Use one half rule for Chicken Add one cup sweetbreads cooked and cut in pieces, and one fourth cup chopped pimentoes.

Sardine Rissoles Use one half of Chicken Add twelve boned sardines cut in pieces and two tablespoons lemon Use rule for Chicken Forcemeat, substituting veal for chicken, and proceed as for Chicken Rissoles. Lamb Use rule for Chicken Forcemeat. Add one fourth cup lamb and one fourth cup ham, each finely chopped, and proceed as with Chicken Rissoles. Cheese Rissoles I cup grated cheese 1 tablespoon flour cracker crumbs Beat whites stiff, add ingredients, put a teaspoon of this mixture on rounds of pastry, and proceed as for Chicken Rissoles. Mushroom Rissoles Place a teaspoon of creamed mushrooms in the center of a round of pastry; proceed as for Chicken Rissoles or instead of frying bake in a quick oven.

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Lobster Rissoles Place a teaspoon of creamed lobster in the center of each of pastry, and proceed as for Chicken baking in a quick oven instead of frying, if desired. Bouchles a la Macedoine Mix one fourth cup cold cooked chicken, one fourth cup mushrooms, and one fourth cup Add one fourth cup White Sauce, season with paprika, and Fill Bouchees and serve garnished with parsley. Baked Chicken 6 chicken legs J cup forcemeat 1 pint stock J tablespoon salt 1 tablespoon carrot; add vegetables; Remove vegetables; add forcemeat, cook until stiff; add yolks of eggs and lemon juice. Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place in baking and cook in hot oven until chickeii is tender, basting with cream. around of tomato garnished with mayonnaise. Chicken Supreme 3 chicken breasts 6 slices cooked tongue 1 can mushrooms 1 pint oonsonimg 2 cups forcemeat 6 truffles Divide each chicken breast into four fillets, separating the large from the brush large with butter; spread with forcemeat; cover with small score small fillet diagonally; insert thin slices of

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truffles in each gash.

Cut of tongue half an inch larger than large fillet and place in baking dish with fillet on each piece.

Mix Croquette Sauce, consomme, chopped mushrooms, and cook ten minutes, add more seasoning if required, and pour around cooked fillets.

The fillets may be steamed until tender or cooked in the oven and basted with cream.

VEGETABLE ENTREES Artichokes with HoUandaise Sauce Artichokes may be procured both canned and fresh.

If canned, drain, wash in cold water, drain again, then let them in French Dressing for one Drain, dip in crumbs, &gg and crumbs, and fry in deep fat, or dip in Fritter Batter and saute in pork fat or butter.

Serve with HoUandaise Sauce.

Asparagus served in Croustades Cut asparagus in inch pieces and boil according to rule for Boiled Asparagus, drain, add one cup Thick Cream Sauce, and serve in bread croustades. Cauliflower au Gratin Boil one cauliflower until tender.

Separate flowerets and chop tough in buttered shells, or ramekins with White Sauce, sprinkle with grated cheese, cover with buttered and seasoned crumbs, and brown in a quick oven.

Celery au Jus Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point.

in acidulated

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tablespoonis butter; add tliree tablespoons flour and a cup and a half of water in which celery was cooked. pepper, and a few drops of Worcestershire Sauce; add cooked celery and simmer thirty minutes. Arrange celery in center of hot dish, strain sauce over it, and garnish with finely chopped pimento. Scalloped Cucumbers Wash, pare, and cut into cubes three large cucumbers. a in the bottom of a buttered baking salt and pepper and with one teaspoon finely chopped onion, and continue thus until dish is filled, then add one cup milk or chicken stock, cover with buttered and seasoned crumbs, and bake in hot oven until brown.

Bechamel Cucumbers Pare four cucumbers, parboil four minutes, drain and let them stand in ice water one half hour. Cut in thin slices, cover with Bechamel Sauce, cook until tender, and on triangles of toasted bread.

with olive in center of each triangle and toast points. Banana fried in Crumbs Remove skin from six bananas, cut in lengthwise and crosswise.

salt and pepper and lemon juice, dip in flour, egg and crumbs, and fry in deep fat.

on brown paper, serve on folded napkin.

Garnish with lemon and Serve with or without Lemon or Sherry Sauce. Farina Balls or Hominy Crescents I cup farina or hominy IJ cups chicken stock one egg

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UNTBiES Mix milk and chicken stock, add farina or hominy, and cook in double boiler forty minutes. Add remaining ingredients, cool, shape in balls or crescents, dip in crumbs, egg and crumbs.

as an entree with a sweet sauce or as a garnish with game.

Macaroni Timbales.

twelve sticks of macaroni in salted water tender, cut in rings.

Line thickly buttered timbale molds with macaroni rings.

Fill center with creamed macaroni, or Welsh Rarebit macaroni rings.

Set molds in a pan of hot water and twenty minutes.

molds and with Bechamel, Allemande, or Hollandaise Sauce as an entree; or line a large mold and fill with creamed mushrooms, creamed sweetbreads, or turkey, adding several beaten eggs to give the mixture right consistency.

Prepared in this way it may be served for luncheon. Fritter Batter 1 tablespooii lemon juice Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk.

if lumpy, and leave standing several hours, over night if possible. This recipe may be used for cooked parsnips, carrots, cauliflower, raw corn and nearly all fruits. Dip prepared vegetables or fruits in the batter, drain whole vegetables and fruits on a fork, fry in deep fat, and drain on brown paper. Mix small or chopped vegetables or fruit with the batter and drop in spoonfuls into hot fat.

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Corn Oysters 2 cups green corn pulp 1 tablespoon butter, melted pepper and cayenne Cut the corn through the kernel with a sharp knife and remove pulp; add remaining ingredients enough flour to shape into small Saute in butter or pork fat or fry in deep fat. Green Pea Timbales Press one pint cooked peas through a; add four tablespoons milk or soup stock, few drops of onion juice, salt, pepper, cayenne, and the whites of three eggs, beaten timbale set in a pan of hot water, and bake in a slow oven until firm.

Unmold, Garnish with a piece of parsley on the top of each timbale and Bechamel Sauce. Egg Plant baked in Shell Boil four egg plants twenty minutes. lengthwise.

Scoop out center.

Drain in cheese Mix one half cup bread crumbs, one quarter cup minced chicken, one quarter cup egg plant, two tablespoons butter, salt, paprika, and cayenne, and one egg. Fill egg plant shells buttered and seasoned crumbs, and bake in a slow oven about one hour.

Broiled Mushrooms Wash, scrub, sprinkle with salt and pepper,'twelve large fresh Broil a clear on twelve rounds of bread toasted on one Saute in two tablespoons butter, one cup chopped mushrooms; season with salt and pepper and add one fourth cup.heavy Reheat and pour over mushrooms on toast.

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ENTStMS Baked Mushrooms scrub, and twelve large fresh mushrooms.

Remove stems, saute in butter, add one cup chicken stock or cream, simmer fifteen min-' Place on rounds of bread, on a buttered platter; cover and cook in oven fifteen minutes, basting once during A few gratings of nutmeg is considered by many an improvement. Mushrooms with Oysters Wash, scrub, and remove stems of twelve large fresh in on rounds of gills upward; salt and pepper, dot with an oyster and sprinkle with buttered crumbs. fifteen minutes in a hot oven, basting every with hot butter.

Deviled Mushrooms Mix one teaspoon mustard, few grains cayenne, one teaspoon Worcestershire Sauce, and half teaspoon paprika. Cover Broiled Mushrooms with this mixture and serve on slices of toast.

Scalloped Mushrooms Wash, scrub, and peel one pound of fresh mushrooms.

Saute in butter.

Arrange in layers with White Sauce in buttered baking dish; filled cover with cubes of bread which have been dipped in butter. Brown in the oven and serve.

Mushrooms with Tomatoes Wash, scrub, and peel one half pound of fresh mushrooms.

Break in small pieces and saute in butter. and remove skins from six tomatoes. Slice tomatoes and arrange in layers with sauted mushrooms in baking dish or in ramekins.

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with Tomato Sauce, well seasoned with is filled sprinkle with buttered cracker crumbs and bake until crumbs are brown. Mushroom Pot Pourri Cut in slices one lamb's kidney. Saute in melted butter.

Remove from butter, and saute twelve mushrooms, cleaned and cut in add two tablespoons flour, one and one half cups tomato, few drops of onion juice, one and one half teaspoon Worcestershire Sauce, one half teaspoon salt, and few grains Cook ten minutes; add mushrooms and kidney, and cook until kidney is tender. in center of hot platter, and garnish with hot cooked rice or with macaroni with Cream Sauce. Sweetbreads, or veal may be substituted for kidney, but make a much more expensive dish. Baked Onions in Ramekins Peel and parboil twelve medium-sized onions; chop.

Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, one and one quarter cups or crumbs, one tablespoon finely chopped parsley. Boil five minutes; add one egg well beaten and the chopped onion. slightly; add the beaten of two eggs; add more seasoning if needed and bake in buttered ramekin dishes twenty minutes in a moderate Serve immediately.

Mix two cups hot mashed potato, two tablespoons butter, one teaspoon salt, one fourth teaspoon paprika, few grains of cayenne and celery salt, two teaspoons chopped

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ENTB'iES parsley, few drops onion juice. Beat well; add two egg yolks; form into croquettes; dip in flour, egg, and crumbs; drain on brown paper and serve. These croquettes may be formed into the shape of a ball, then shaped like a cup, and filled with any creamed mixcoyer the top of cup with mashed potato. egg and fry in deep fat.

These are known as Surprise Croquettes. Stuffed Peppers Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minFill with any of the following stuffings.

with buttered bread crumbs, arrange in baking dish, and bake one half hour.

Tomato Stuffing for Peppers Mix one cup tomato pulp drained from juice, one cup bread crumbs, and one cup stock; add two tablespoons flour and two tablespoons butter which have been cooked salt, cayenne, paprika and onion Chicken Stuffing for Peppers Chicken Stuffing, prepared in the same way as Tomato Stuffing, substituting chicken for tomato. Rice or Macaroni Stuffing for Peppers Cook one cup rice or macaroni in chicken stock until add one cup finely chopped, two tablespoons red pepper fi-uely two tablespoons melted butter, four tablespoons finely chopped mushrooms. Season with salt and pepper. In filling add more chicken stock or hot water if necessary.

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lowney'b cook book Rice Croquettes Cook one cup of rice in two cups of water or chicken stock in a double boiler until tender, and the liquid is absorbed.

Season with salt, pepper and onion juice; add four tablespoons butter and two egg yolks. Cool, form in croquettes, dip in crumbs, egg and crumbs, and fry in deep fat.

Rice and Tomato Croquettes Cook two tablespoons chopped onion in two tablespoons butter five minutes; add one tablespoon red pepper, sprig parsley, four cloves, and one and one half cups tomato; Add one cup water or chicken stock, pour into double boiler, add one half cup washed rice, and cook until is tender and liquid absorbed.

salt, pepper and paprika; add two egg yolks and four tablespoons grated cheese. Shape, dip in crumbs, egg and crumbs, and fry in deep fat.

Sweet Rice Croquettes Cook one cup rice in two cups milk in double until liquid is absorbed and rice is tender; add one fourth cup sugar and one half teaspoon salt. Cool, add two egg yolks, shape in form of nests, dip in crumbs, egg and crumbs, and fry in deep fat, hollow downward. fill nests with cubes of Jelly. Turkish Pilaf rice with of stock and when tender saute in four and paprika.

Serve hot on buttered

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entb6es Tomato Croquettes Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth teaspoon paprika.

Cook ten minutes and press through a Melt three tablespoons butter; add one fourth cup cornstarch and strained tomato mixture; boil ten minutes. Cool slightly, add one egg, pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs, fry in deep fat.

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CHAPTER X Yeast 6 pared potatoes J cup hops I cup salt 1 cup yeast, or 1 yeast cake Boil water and hops five minutes. Strain; add grated potatoes; boil five minutes; add sugar and salt; when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water; let rise for six hours; pour into scalded stone jug; cork tightly; keep in cool Milk Bread 1 tablespoon lard ^ cup yeast, or ^ yeast cake Put butter, lard, sugar and salt in mixijtg bowl. Add scalded milk.

Dissolve in one cup lukewarm water.

Add to milk mixture when lukewarm. Add flour, knead until smooth. Cover tightly and let until double its bulk, in temperature of sixty-eight degrees.

shape into loaves or biscuit; let in pans until double its bulk. Bake in hot oven: biscuit twenty to thirty minutes, loaves sixty minutes. This bread may be made without kneading by omitting one cup flour and beating ten minutes.

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Water Bread Substitute water for milk in Milk Bread. Milk and Water Bread Use one cup water and one cup milk, and proceed as for Milk Bread.

Graham 2 cups milk scalded J yeast cake 2 cups white flour 4 cups graham flour Mix milk, molasses and When lukewarm add dissolved yeast cake, sifted white and graham flour. Let rise until almost double its bulk, beat again, place in buttered bi'cad pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread,—loaves one and one quarter hours and biscuit thirty Entire Wheat Bread \ cup sugar, or J cup molasses 5 cups sifted entire wheat Mix milk, sugar or molasses, and lukewarm add dissolved yeast and Beat well, let rise until double its bulk, beat, let rise in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes. Rye Bread 3 cups rye

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Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white Let rise until of spongy consistency; add rye flour and Let again, shape loaves or rolls.

again and bake the same as Graham Bread. Gluten Bread 1 egg 2 teaspoons butter \ cup warm water 3 cups gluten Mix When lukewarm, add dissolved yeast cake, egg well beaten, and gluten.

Let rise, when spongy beat well, add enough more gluten to shape.

let rise, shape in loaves, let rise, and bake one hour.

Date Bread Add one cup chopped dates to Graham or entire Wheat Walnut or Filbert Bread Add two cups chopped nuts to Graham or Entire Wheat Bread, just before putting into pans. Raised Brown Bread 2 cups corn meal 2 cups rye i cup molasses Pour boiling on corn meal.

When lukewarm add dissolved yeast and let it rise over night, beat and pour into a buttered brown-bread tin.

Bake in moderate oven from one and one half to two hours.

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Buns i cup lukewarm water Mix sugar, butter and When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour. Knead thoroughly; let rise over night; roll into flat cake, in three and fold in this way four separate times. Add one cup cleaned currants.

Cut off small pieces, shape into rolls, and brush with butter; let in a moderate oven thirty minutes; brush with molasses or sugar dissolved in milk; return to the oven to dry. Brioche

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Mix scalded milk when cool, with dissolved yeast cake. Add two cups flour; beat thoroughly and let rise. When spongy add remaining ingredients and flour to Knead; let rise; when double its bulk, shape into; lay on buttered sheet; cover with dripping pan. risen to their bulk, press with floured handle of spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on tin; let Bake when light ten to fifteen Braids Use Parker House Roll mixture; make in small; balls into long sticks; fasten three ends together and braid.

Cut braids into four-inch lengths; let When done brush with melted butter. Shape Parker House Roll mixture into balls then into sticks.

Roll sticks in shape of let rise, and Bread Sticks 1 cup scalded milk J yeast cake J cixp lukewarm water 3 to 4 cups flour Mix butter, and dissolved, add yeast cake, white of egg well beaten, and enough flour to knead.

Let to double its bulk, knead, shape, let rise again, and bake in hot oven. Swedish Rolls I yeast cake J cup lukewarm water 1 cup currants 3 tablespoons cinnamon flour to knead I cup chopped citron

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BJRJEAn Melt butter in scalded milk; when lukewarm, add dissolved yeast, salt, eggs well beaten and to Let; roll into a sheet; brush with melted; dredge with cinnamon and sugar; and currants; roll like cut in cue half inch place on buttered sheet; let Bake one half Raised Muffins J cup melted butter 3 to 4 cups flour Mix milk, butter, sugar and salt; when lukewarm, add dissolved yeast and enough flour to make a drop batter. Let In morning add eggs, yolks and whites beaten separately. Place buttered muiiin rings on buttered griddle or dripping pan; fill rings two thirds full, and cook on griddle on top of stove or in dripping pan in Oatmeal Muffins 1 cup scalded mUk 1 cup cold cooked oatmeal J cup sugar or i cup lukewarm water J cup molasses 2 to 3 cups flour Mix oatmeal, scalded milk, sugar and salt. When lukewarm, add dissolved yeast cake. Add flour to make a stiff batter; beat five minutes. Let rise over night. Beat and fill buttered gem pans, one half full; let rise; and bake in moderate oven one half hour. Rusk To one half the rule for Milk Bread, add two eggs well Shape in small; close in baking pan; let until very light; brush with sugar dissolved in water; sprinkle with sugar. Rusks must be very light before being baked.

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Zweibach Cut rusks into slices one half inch thick. Dry in oven until a golden brown. Pulled Bread Remove the crust from a loaf of and tear the crust in pieces.

in oven and dry until crisp all Five-hour Bread Use any of the recipes for bread, using one yeast cake instead of amount of yeast given. The bread should be made and baked in five hours' time. Squash Bread Add one cup stewed and sifted squash to Milk Bread, Baking Powder Biscuit 2 cups sifted flour 2 tablespoons butter or 2 tablespoons lard or | to 1 cup milk or 1 tablespoon butter and half milk and half water tablespoon lard Mix and sift the dry ingredients. Add shortening and chop with knife until mealy. Add milk gradually until a soft spongy dough.

Turn on to a floured board; toss with knife until whole surface is floured; pat lightly with rolling pin until one half inch thick. Cut in rounds and bake immediately on sheet in quick about twelve minutes.

Drop Biscuit Use recipe for Baking Powder Biscuit, using enough milk to make a drop batter. Drop into buttered muf&n pans and bake in hot oven.

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Fruit Biscuit Roll Baking Powder Biscuit to one; brush with melted butter; sprinkle with cinnamon and sugar and chopped raisins and citron. Roll like a jelly roll; cut in one half inch pieces; on buttered tin; brush with melted butter; brown sugar.

Bake in hot oven.

Egg Muffins 3 tablespoons melted butter sift the dry ingredients. Add beaten yolks, butter and milk.

; cut and fold in the stiffly beaten whites.

Turn into gem pans; bake in hot oven ten to fifteen minutes. Three tablespoons sugar may be added if desired.

Sally Lunn Use recipe for Egg Muffins, using three eggs instead of two, and bake in cake pan instead of muffin pan. Berry Muffins 1 egg 1 cup berries Cream butter; add sugar, yolk well beaten, flour mixed and dry ingredients, milk, whites of beaten until stiff, and Bake in buttered muffin pans or in buttered cake pan. Dutch Apple Cake Use rule for Egg Muffins. Spread mixture one half inch thick on buttered pans. Lay apples cut into eighths in two rows on top of dough. Sprinkle with sugar

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in hot oven thirty minutes. Serve with lemon sauce or as a tea cake.

Corn Muffins 1 cup corn meal; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites.

Bake in buttered muffin tins twentyfive minutes in hot oven. A very good muffin may be made by using only two tablespoons butter and one egg. Entire Wheat or Graham Muffins 1 cup entire wheat or graham flour 1 cup white flour 2 tablespoons sugar, or 1 egg 2 tablespoons molasses IJ cups milk 4 tablespoons melted butter sift dry and combine in order given.

in hot muffin pans twenty to twenty-five Rye Muffins 1 cup rye flour 1 cup white flour legg sift dry ingredients; add remaining ingredients Bake in hot gem pans twenty to thirty Hominy and Corn Muffins J cup corn meal I cup hominy 1 cup scalded milk

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Cook hominy, butter and Scald corn meal hot add sugar and hominy, yolks of eggs; beat well; add baking powder and beaten whites of eggs. Bake in hot buttered gem pans twenty to thirty minutes. Rice and Com Muffins 1 cup com meal 1 cup cold cooked rice 1 egg 2 tablespoons melted butter Mix corn meal, salt and baking powder; add rice and work fingers blended.

Add egg well beaten, milk and butter. Pour into hot buttered gem pans, and bake one half hour. Spider Corn Cake I cup corn meal J cup flour i teaspoon soda ^ cup sour cream J cup sweet milk Mix and sift dry ingredients twice; add well-beaten egg and cream; beat well. Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake thirty minutes. Popovers 1 egg Mix all ingredients and beat five minutes. hissing hot buttered gem pans and bake in hot oven twenty Fried Rye Muffins I cup rye meal f cup flour J cup molasses

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sift dry ingredients; add remaining ingredients; Drop from a spoon into hot fat. Fry like doughnuts.

Oat Muffins 1 cup warm oatmeal 1 egg 1 to 4 tablespoons melted butter Mix flour, sugar, baking powder, salt; add oatmeal and work mixed.

Add in hot gem pans SHORTCAKES 3 tablespoons lard Mix and sift the dry ingredients. Add butter and lard and chop until thoroughly blended. Add milk.

thoroughly mixed, divide in halves; put each half into a round, buttered cake tin.

Flour hand and pat to fit the tin.

Bake ten to twelve minutes in hot oven. the upper portions from the lower portions of each cake a fork — never cut with a knife.

Spread with fill with filling, and arrange in layers, with filling between.

Orange Shortcake Peel oranges, cut in Sweeten to taste and use for filling for shortcake. Peach Shortcake Peel, cut in slices, and sweeten three cups of peaches. Add two tablespoons lemon juice, spread between layers of shortcake.

Garnish top layer with peaches and beaten

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Strawberry Shortcake Hull, cut in pieces, and sweeten two boxes of strawLet them stand several hours. Arrange between of shortcake and top with whole strawberries and beaten and sweetened cream. Raspberry, Blackberry, and Pineapple may be made in a similar way.

Sour Milk Griddle Cakes 2 cups sour milk Mix in order given, beat well. Heat a griddle hissing hot, grease with piece of salt pork on end of fork. Drop a tablespoon of batter from tip end of spoon on hot griddle.

full of bubbles, turn; when cooked on both sides, serve on hot plate.

If sour milk is very rich, the eggs may be omitted. Graham Griddle Cakes 1 cup graham i cup flour IJ cups milk Scald milk, and pour on to graham flour.

When cold,; beat well and cook as Griddle Bread Griddle Cakes 2 cups bread crumbs Pour milk on to bread crumbs and let stand several Add dry ingredients, mixed and sifted, yolks and whites beaten separately, and cook as Griddle Cakes.

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Rice Griddle Cakes 1 cup cooked rice 1 cup milk scalded 1 tablespoon melted butter Pour scalded milk on to; let stand over night. Add dry ingredients, eggs well beaten, and last of all, cold Beat well and cook as Grriddle Cakes. Hominy Griddle Cakes Substitute hominy for rice, and cook as Rice Sweet Milk Griddle Cakes li cups flour or entire wheat 1 egg 2 tablespoons melted butter sift dry ingredients, add yolks well beaten, milk, whites well beaten, and melted butter. Cook as Buckwheat Cakes 2 cups buckwheat J yeast cake \ cup corn meal or white flour 2 cups warm water Mix buckwheat, corn meal, and salt; add dissolved yeast cake, molasses, and water Let rise over night. In the morning beat, add soda, beat, and fry. A pitcher is the most convenient dish for raising these Flannel Cakes \\ cups Indian meal \ yeast dissolved in one quarter cup lukewarm water

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Scald meal with milk; add butter, and when lukewarm,; let mixture rise over night. In the morning cook as Griddle Cakes. Waffles 3 tablespoons melted butter IJ cups milk Sift dry ingredients; add yolks well beaten, milk, butter and stiffly beaten Beat well and cook on hot waffle iron.

The waffle iron should be heated fifteen or twenty minutes before using and greased thoroughly with salt pork fat.

Batter for Fruit Fritters grated rind 1 lemon sift the dry ingredients; add beaten yolks, lemon rind, and milk. Beat, cut, and fold in the beaten whites of eggs and use for all kinds of fruits. Apple Fritters Core and pare apples, cut in round For each eight apples, mix one fourth cup sugar and four spoons lemon juice. Let apples stand in this mixture for one hour; dip in fritter batter; fry in hot fat; drain on Sprinkle with sugar. Banana Fritters Remove skins from four bananas.

Cut one in four equal parts.

Sprinkle with four tablespoons sugar, four tablespoons lemon juice, or wine, and let stand one

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LOWNMT'S COOK BOOK fritter batter; Peach, and Pear Fritters Are all made in the same way as Banana Fritters. Cumquat Fritters Wash cumquats; let in fritter batter one hour; Corn Fritters 1 cup corn 1 egg 1 tablespoon olive oil Beat egg; add remaining ingredients. Drop by spoonfuls into deep fat. Fry six to eight minutes. Drain and serve hot.

Canned corn may be used if fresh corn is not available.

Cauliflower Fritters the flowerets of Sprinkle with salt and pepper; dip in olive oil, then in fritter batter; fry in deep fat. Parsnip, and Salsify Fritters Cut cold, cooked vegetables in small pieces. the sauce as Cauliflower Fritters. Tomato Fritters 3 cups tomatoes 2 tablespoons chopped red pepper | cup cornstarch 1 egg

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Melt butter; add onion and pepper, cook add cornstarch, tomatoes, cloves, bay leaf and salt. until thick.

Add beaten egg.

Cool in buttered tin.

Cut in any desired.

Dip in egg and crumbs, and fry in deep fat.

Shell Fritters grated rind and juice 1 lemon 1 tablespoon flavoring Mix and two Add and leaves sides of pan. Add eggs, one at a time, and beat five minutes between each addition. Drop by spoonfuls into hot fat and fry ten to twelve minutes. on brown chocolate, caramel, orange, or wine sauce.

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CHAPTER XI SALAD DRESSING Mayonnaise Dressing No. Success in making a mayonnaise dressing generally depends upon all the being of the temperature.

I teaspoon cayenne 1 cup olive oil Mix salt, cayenne, mustard and paprika. Beat yolks well, and add to seasonings; beat until mixture is thick.

Add olive oil, drop by drop, for the first four tablespoons, then more rapidly until oil is used, thinning as needed with lemon juice and vinegar. Mayonnaise Dressing No. yolks of two hard-cooked IJ cups olive oil 1 raw egg yolk Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and cayenne. Stir until well blended; add four tablespoons oil, drop by drop, then the remainder by teaspoonfuls, thinning by adding lemon juice and vinegar as the mixture becomes too thick to handle.

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Mayonnaise Dressing No. 3 Use same ingredients as Mayonnaise Dressing No. 2, omitting yolk of raw egg, and using one whole egg. Mayonnaise Cream Dressing Add one half cup cream beaten until stiff to Mayonnaise Dressing No.

Butter Salad Dressing J cup vinegar 2 teaspoons mustard Melt butter; add flour, mustard, salt, cayenne and milk. Cook in double boiler five minutes. Pour on to the beaten eggs; add vinegar, and cook in double boiler until mixture thickens.

French Dressing No.

I teaspoon pepper 6 tablespoons oil Rub bowl with onion; mix salt, pepper, cayenne; add paprika, oil and vinegar. Stir with a piece of ice. French Dressing No. 2 | teaspoon finely minced onion 6 tablespoons oil Mix onion, salt, mustard, paprika and cayenne. Mash of a creamy consistency; add oil and vinegar alternately, beating all the time. French Dressing No. 3 6 tablespoons oil Mix the dry ingredients; add lemon juice and oil alternately, and beat until quite thick.

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Cream Dressing 3 egg yolks hard cooked \ teaspoon cayenne IJ cups thick cream Mash the yolks; add salt, vinegar and mustard. the cream until stiff; add the beaten cream, little at a time, to the egg mixture; when stiff, add cayenne. Boiled Dressing J cup hot vinegar Cream butter; add seasonings and hot milk; pour on to the egg yolks.

in double boiler until thick; add vinegar, strain, and serve. Boiled Cream Dressing J cup vinegar Melt butter; add flour, seasonings, egg and vinegar; cook until thick; add beaten cream. Beat well, chill, and serve. Boiled Salad Dressing I tablespoon mustard 1 tablespoon oil IJ cups milk f cup vinegar Beat eggs slightly; add gradually oil, salt and mustard; when smooth, add vinegar, then milk. Cook in double boiler, stirring constantly until mixture thickens. Horse-radish Cream Dressing 4 tablespoons grated horse-radish

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Beat cream until stiff; add remaining ingredients and Horse-radish Cream Dressing No. 2 J cup grated horse-radish cream until Add remaining ingredients, Aspic Jelly Salad of aspic on crisp leaves.

Garnish with curled celery; marinate with French dressing, and garnish with mayonnaise. Butter Bean Salad 2 cups cold butter beans French di-essing Cream dressing Cover beans with French dressing and let stand one juice, mix with Arrange on serving dish and of hard-cooked cut lengthwise, and ^ •' Beet Salad 6 cooked beets French dressing Cut beets in cubes; marinate with French dressing; let stand one hour.

Chop the whites of the eggs until fine; press yolks through a sieve. Arrange beets on salad dish in a mound.

base of mound with alternating rows of white and yolk of egg, and parsley. Lima Bean Salad dress, and garnish the same as Butter Bean

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lownmt's cook book Celery Salad scrape, and cut in small pieces, one bunch of celery, using the top leaves and upper part of stalks for garnishing.

Cut the stalks in two-inch pieces and curl both ends.

Mix the let it stand in the ice chest one half hour. mayonnaise, curled celery, and celery leaves. Cabbage Salad No.

Mix one cup and a half of cabbage and one cup and a of add one tablespoon chopped onion, one teaspoon Worcestershire Sauce, and one cup boiled dressing.

Cabbage Salad No. 2 Remove the center from a heavy white cabbage, leaving a Shred center and mix' with cream dressing or fill cabbage shell, arrange on a thick bed of parsley, and garnish top of shell with a border of Cauliflower Salad Marinate one cup cold boiled cauliflower with a French add on bed of cress and sprinkle with grated Edam Cherry Salad Remove stones from two To add one cup chopped English walnuts, one cup chopped celery, and three fourths cup mayonnaise. Chill, arrange in lettuce nests, and garnish with one whole cherry on top of each nest.

Cheese Salad No.

Mix two cheeses with one cup walnut meat.

Moisten with cream into balls.

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two heads of lettuce; arrange in nests; place five balls in each nest; sprinkle with finely chopped and dried parsley. Pass French dressing with this salad. Cheese Salad No. 2 Mix two cheeses one half cup chopped pimento.

salt and cayenne; moisten Line a shallow baking pan with paraffin paper; press cheese mixture in this pan to the depth of one inch; cover with paraffin paper, and put under pressure, on ice. thoroughly cut in on lettuce leaves; garnish with strips of pimento, radiating from the center.

Pass French dressing with this Chestnut Salad No. Cut two cups of boiled chestnuts in small pieces. Add two oranges, cut in pieces, one juice, and one cup Chill, serve on lettuce, and garnish with grated orange rind. Chestnut Salad No. Mix two cups boiled chestnuts, one cup celery, and one cup sour Chill and serve on water cress.

walnuts and dressing. Chicken Salad No. Mix two cups chicken meat cut in small pieces, two also cut in French dressing.

Arrange in salad bowl. Mask with mayonnaise and decorate with hard-cooked eggs, cut in capers, and pressed a pastry bag and tube.

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Chicken Salad No. 2 Mix one cup each, cold cooked chicken cut in pieces, cucumber cut in cubes, and celery cut in pieces. with French drain, mix with one half cup mayonnaise.

Arrange in salad bowl; garnish pimolas, yolks of eggs put through a strainer, whites of eggs chopped fine, mayonnaise, and curled celery. Chiffonade Salad Cut celery into one-inch pieces, and pieces into straws, until one cup is obtained.

Remove the pulp from grape fruit, making one cup.

Remove the skin, and slice four medium-sized tomatoes.

Break chicory leaves into pieces for serving.

Marinate all separately with French dressing. Arrange in separate mounds on a serving each with chopped chives, green peppers cut in strips, and Pass French and mayonnaise dressing. Chicory Separate leaves; marinate with French dressing. crisp and cold.

Salad No.

Cut four cucumbers in strips, lengthwise, then in inch pieces.

Add one cup sweetbreads cooked, and cut in Mix with cream dressing, chill, and serve on crisp lettuce.

Cucumber Salad No.

Cut six small cucumbers in slices, not quite severing them.

Cover with French dressing, chill, and serve one to each person.

Cucumber Salad No. 3 Mix one cup each of cucumber cut in cubes, cooked oysters cut in pieces, and celery cut in Add one cup cream dressing.

Arrange on lettuce leaves in salad bowl.

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Crab Salad Marinate two cups crab meat with; add one half cup mayonnaise dressing; arrange in crab shells.

Garnish with pimolas and mayonnaise dressing.

Egg Salad Cut six hard-cooked eggs in slices, crosswise. Cut twelve radishes in crosswise slices. Marinate each, and arrange in layers on a bed of lettuce. Garnish with cream dressing and radish roses.

Egg Salad No.

Cut six eggs in halves, lengthwise; remove yolks; add an equal amount of cold cooked ham, chopped; moisten with cream dressing, return to whites, and serve on a bed of water cress, chicory, or shredded lettuce. Pass cream dressing with this salad.

Egg Salad No. 3 Remove the yolks from six hard-cooked eggs, leaving the whites in rings.

Mash yolks; add an equal amount of cold cooked veal or lamb, cut in small Moisten with French dressing; add one teaspoon chopped chives; shape into balls; and arrange on bed of with white egg rings. Endive Salad Marinate leaves of endive with French dressing. one hour, and serve crisp. Sprinkle with chopped chives. Escarole Salad Prepare the same as Endive Salad, and sprinkle with finely chopped green peppers. Lettuce Salad No.

Separate the leaves from two heavy heads of lettuce.

Wash, drain, chill; marinate with French dressing.;

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replace in former shape, making one head out of the two, having all green leaves on the outside. Lettuce Salad No.

leaves from drain, and dry.

leaves roll, and cut in narrow ribbons.

Marinate with French dressing. Arrange in nests, with a tablespoon of mayonnaise in each nest. Lobster Salad Wo.

Marinate four cups lobster in French dressing. drain, mix with one cup mayonnaise dressing, and arrange on white leaves.

Garnish with mayonnaise and pounded lobster coral. Lobster Salad No.

Mix two cups lobster meat with four hard-cooked eggs, fine.

Marinate with French dressing.; add mayonnaise; serve on lettuce; garnish with chopped olives, and sprinkle with finely chopped chives. Lobster Salad No.

Mix equal parts of cucumbers cut in cubes, lobster cut in pieces, tomatoes cut in pieces, with mayonnaise dressing.

; arrange on lettuce leaves; garnish with alternate of tomatoes and cucumbers; and mayonnaise dressing put through the pastry bag and tube. Macedoine Salad One cup each of string beans, green peas, carrots and Sprinkle with salt and cayenne, and marinate with French dressing.

Chill one hour.

Arrange in mounds on salad dish, and separate mounds with cold cooked cauliflower, which has been separated and marinated.

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Any combination of cold cooked vegetables may be prepared in the same way. Onion Salad Peel six Bermuda onions. Slice, and let them stand one hour in ice water.

Drain, sprinkle with sugar, and marinate with French dressing. Serve ice cold on cress. Potato Salad No.

Cut raw potatoes in balls with French vegetable cutter.

Cook three cups of these balls with one sliced onion in boiling salted water until tender. Chill, marinate with French dressing, cover with boiled dressing, arrange on salad dish.

Sprinkle with chopped chives, and with a daisy made of hard-cooked eggs, cut lengthwise. Potato Salad No.

Marinate one cup each of cold cooked potatoes, cut in dice, cold cooked turnip, also cut in dice, and cold cooked beets, finely chopped. in salad dish, separating each vegetable with small leaves of parsley. Rice and Vegetable Salad Mix one cup each of carrots and Marinate all separately with French Arrange on lettuce leaves in shape of a mound, having at the bottom and carrots at the top.

with spoonfuls of mayonnaise on the lettuce. Sardine Salad Remove bones from one dozen sardines; mix four hardcooked eggs finely chopped, twelve pimolas finely chopped, and pickles a sardines on and dot over them spoonfuls of the egg mixture.

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Salmon Salad No. Prepare the same as Lobster Salad No. Salmon Salad No. Prepare and serve the same as Lobster Salad No. 2. Salmon Salad No. 3 Mix two cups cold cooked salmon with enough mayonnaise it creamy.

Pack in timbale molds, chill; remove from molds. Serve on lettuce, and garnish with marinated of cucumber and mayonnaise dressing. Scallop Salad Mix two of scallops cut in pieces, one cup of celery cut in shreds, with mayonnaise one in nests of Garnish with mayonnaise, olives and chives.

Shad Roe Salad Marinate two cups each of cucumber and cooked shad roe.

Chill one hour; add one half cup mayonnaise. Arrange in salad bowl; marinated of cucumber and crisp lettuce leaves. Sprinkle the of cucumber with chopped chives. Marinate two cups of shrimps with French Add one half cup each of olives and pimentos.

one hour.

Drain; add one half cup of mayonnaise dressing; serve on lettuce and garnish with whole shrimps. Spinach Salad Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked eggs, finely chopped. Press into timbale chill; remove; arrange in nests of lettuce;

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with French dressing.

Garnish top and edge of with egg, arranged daisies.

Pass cream or mayonnaise dressing with this salad. Sweetbread Salad Marinate one cup each of cold cooked sweetbreads, celery and cucumbers.

Chill one Drain; mix with mayonnaise; serve on lettuce, and garnish with pimento. Sweetbread and Cucumber Salad Mix two cups sweetbreads and two cups cucumbers cut in small pieces, with mayonnaise dressing; add one teaspoon gelatine, which has been dissolved in water. in timbale molds.

Chill; remove from molds, and serve in individual nests of lettuce. Garnish with mayonnaise dressing and chopped parsley. Stuffed Tomato Salad Remove the skin from eight tomatoes; scoop out the inshells.

Drain pulp; add equal quantity of shrimps and cucumber, mixed with mayonnaise Refill shells cress, and garnish with Tomato and Nut Salad Remove the skin from eight tomatoes; scoop out the inside; mix the drained pulp with equal amount of chopped walnuts and one fourth cup chopped green peppers. Add mayonnaise dressing or cream Refill shells; serve in lettuce nests, and garnish with mayonnaise. French Fruit Salad the skin and seeds from of white grapes.

Cut three bananas in cubes and cover immediately with lemon Remove the skin and white

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LOWNET'8 COOK BOOK six and cut in Mix witli; arrange in nests of white lettuce leaves, or in halves of Martin Cook a two-pound slice of halibut with one onion cut in slices, four slices of carrot, two tablespoons vinegar, six cloves, bit of bay leaf, and four peppercorns, in water to Chill, and marinate with French Cook four cups potato balls in boiling, salted water, with two slices onion and four cloves. When done, drain and cover with hot salad dressing. Marinate two cups each of French peas and flageolettes with a French Cut three tomatoes in slices, and marinate with French dressing.

all these ingredients are thoroughly chilled, rub the salad dish with onion; lay slice of halibut in center; maj'^onnaise; at either end of slice, and sprinkle with finely chopped parsley.

a mound each of flageolettes and peas on either side of halibut; cover halibut with slices of tomato overlapping each other; garnish with the heart leaves of lettuce, arranged at intervals around the Pass mayonnaise cream dressing. Vegetable Salad Mix one cup cold cooked potatoes, one cup tomato jelly cubes, and one cup cold cooked with French dressing; arrange on a salad dish; mask with or cream dressing, and of tomato around the edge, and mounds of peas alternating with mounds of chopped pimolas.

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Vegetable Oyster or Salsify Salad Mix two cups cold cooked salsify, cut in small pieces, with a French dressing; let it stand one hour. Rub salad bowl with clove of garlic.

Arrange bed of cress in salad bowl; cover with two tablespoons cream dressing. with drained salsify, and cover whole with cream dressing.

Garnish with radish roses.

Waldorf Salad Mix one cup each of small pieces of celery, apple cut in balls, and English walnuts broken in small pieces. Add one teaspoon salt, two tablespoons orange juice, and the grated of one orange.

Add one cup mayonnaise in lettuce nests or in apple cups, made by scooping out the pulp.

dressing and pieces of the apple skin cut in fancy shapes. Apple Salad Scoop out the center of eight red apples with a vegetable scoop.

Mix with equal parts of finely chopped celery and Fill apple shells and serve on bed of curled celery.

Grape Fruit Salad No.

Mix equal quantities of grape fruit and English walnut meats, with one half cup mayonnaise dressing. Serve in grape fruit cups in lettuce nests. Grape Fruit Salad No. 2 Shred four green peppers, two red peppers, and two grape Mix with one cup chopped celery and one cup cream dressing.

on marinated cress and garnish with stars of red and green peppers.

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LOWNMY'8 COOK BOOK Sweet Grape Fruit Salad Use same ingredients as for Grape BVuit Salad, substituting wine dressing for mayonnaise.

Orange Salad Marinate eight oranges cut in slices with French dressing.

Season highly with cayenne.

Serve on water cress.

Orange Salad No. 2 Cut thin round slices of orange without removing skin; arrange in layers in salad bowl.

Serve on bed of water cress, and marinate with French dressing. Orange Salad No. 3 Cut six oranges in halves, take out the pulp, and remove veins and sections.

To the pulp add one fourth cup powdered sugar, one fourth cup chopped mint, and two tablespoons each of wine, lemon juice and orange juice. in champagne glasses, and garnish with one red cherry and a bit of angelica.

Pineapple Salad Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one cup castana nuts shredded Moisten with cream mayonnaise.

Serve on lettuce leaves and garnish with red cherries.

Sweet Fruit Salad Use same ingredients as for pineapple salad, substituting a wine dressing for cream mayonnaise dressing.

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CHAPTER XII The best sandwiches are made from bread which is fine grained and one day old.

Always cream the butter for buttering the bread. Spread the loaf with butter before cutting the slice from the loaf.

Cut each slice as thin as possible.

After cutting, spread the slice with the sandwich mixture, and cover with another slice.

Press the slices together firmly; cut off all crust and cut in rounds, triangles, or any shape desired. Keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water, and pack in a closed box until ready to use.

Anchovy Sandwiches Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste. Mix two tablespoons Parmesan cheese, with a few grains of cayenne; add to anchovy mixture, with enough cream to make of the consistency to spread.

Use for a filling between slices of -buttered white bread. Caviare Sandwiches Mix three tablespoon^ lemon three tablespoons olive oil, and one quarter pound Russian caviare.

until creamy.

Spread between thin slices of bread.

Celery Sandwiches Mix one cup finely shredded celery, one fourth cup finely chopped nuts, and one fourth cup chopped olives. Moisten

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ZOWNET'S COOK BOOK with mayonnaise and spread between thin slices of brown Cheese Sandwiches No.

Mix one cream cheese with an equal amount of chopped walnuts; add a few grains of cayenne, season with salt, and moisten with cream.

Use for a filling for graham sandwiches.

Cheese Sandwiches No.

Pound one quarter pound American cheese with two a few grains cayenne, and one teaspoon mustard; moisten with tarragon vinegar, and spread between thin slices of white bread. Cheese Sandwiches No. 3 Mix one cream cheese with an equal amount of chopped pimolas; season with salt and cayenne, and moisten with cream or mayonnaise.

Use for a filling for white or brown bread sandwiches. Chicken Sandwiches No.

Mix one cup chopped chicken with one cup Spread between thin slices of buttered bread. Chicken Sandwiches No.

Mix one cup chopped chicken with one cup chopped almonds; moisten with cream; salt and paprika.

Use for filling for entire wheat bread sandwiches. Cucumber Sandwiches one marinate with French Sprinkle thin of white bread with cayenne; spread with marinated cucumbers, and cover with white cut in thin slices.

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Egg Sandwiches Chop two hard-cooked eggs; add olive oil and ings, until of the consistency to spread. Use for a filling for graham bread sandwiches. Lobster Salad Sandwiches Mix one cup chopped lobster meat with mayonnaise. Marinate crisp lettuce leaves. Arrange drained leaves on slices of bread; cover with lobster, and cover lobster with bread; sprinkle dried lobster coral on top of each sandwich.

just if allowed to stand they will be unsatisfactory. Favorite Sandwiches Cream two tablespoons butter, add one half cup grated American cheese, two tablespoons anchovy essence, one fourth teaspoon each of paprika and mustard, and one cup olives.

and spread between thin slices of bread. Club Sandwiches crisp lettuce leaves.

of bread; arrange on bread one lettuce leaf, on leaf a thin of tongue spread with mayonnaise, on top of this a slice of tomato spread with mayonnaise, and cover with a thin slice of buttered bread. Tomato and Horse-radish Sandwiches Mix one quarter cup mayonnaise with one quarter cup horse-radish.

Sprinkle slices of tomato with salt. of bread with horse-radish mixture, and put sliced tomato between.

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Nasturtium Sandwiches Spread thin slices of white bread with mayonnaise; use the petals of nasturtium flowers for filling, allowing some of the petals to come beyond the edge of the bread. Jelly Sandwiches Spread buttered bread with jelly and sprinkle jelly with chopped nuts.

Cover with buttered bread, and shape. Ginger Sandwiches Use finely chopped Canton ginger for a filling for graham bread sandwiches.

Orange Sandwiches Use orange marmalade for a filling for white or whole wheat bread sandwiches.

Striped Bread Sandwiches Make an equal number of white bread and brown bread sandwiches; place sandwiches together in alternating colors. Wrap in damp cheese cloth and press over night. thin slices, then in strips.

cut, these give the appearance of marbled bread.

Fig Sandwiches Stew figs, season with wine and lemon juice, and use for a filling for white or graham bread sandwiches. Lettuce, water cress, sardines, shrimp and oysters may be mixed with French dressing or mayonnaise, and used for filling for sandwiches.

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COLD DESSERTS Chocolate Blanc Mange No. 2 tablespoons gelatine 1 teaspoon vaniUa Soak the gelatine in cold water; mix sugar, chocolate and eggs; add scalded milk, and cook in double until a coating is formed on a spoon; add soaked gelatine; when dissolved, add salt and vanilla; pour into mold and chill.

Serve with sugar and cream, beaten cream, or soft custard.

Chocolate Blanc Mange No. ^ cup Irish moss 4 cups cold milk Soak Irish moss in cold water twenty minutes; and pick over.

Put milk in double boiler; add moss, and cook without thirty minutes.

Melt chocolate; add sugar and water; two; add to Strain, mold, chill, and serve with sugar and

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Chocolate Mold J cup cold milk J cup blanched almonds 3 ounces Lowney's Premium Chocolate, melted spoons sugar Mix cornstarcli with cold milk; add sugar, salt, scalded milk, and the melted chocolate, mixed with two tablespoons boiler twenty minutes, Cool slightly, cut, and fold in the well-beaten egg whites, keeping the mixture as fluffy as possible.

Add vanilla.

Decorate the bottom and sides of an oval with halves of almonds arranged in the shape of daisies.

Pour in the cornstarch mixture, chill, remove from mold, and garnish with candied cherries and beaten cream, sweetened and flavored. A more fancy dish is obtained by making double the recipe and putting the chocolate into half the mixture, keeping the half white.

Mold the white in small glasses or timbale molds and arrange around the oval Garnish each small mold with cherry, and the spaces between with cream forced through the pastry bag.

See colored illustration, Plate I, opposite.

Chocolate Charlotte Russe 1 pint cream whipped until ^ cup Lowney's Cocoa 1 teaspoon vanilla or Chocolate or 1 tablespoon brandy sponge cake or macaroons the chocolate over or mix the cocoa with one quarter cup hot water; add sugar, cream whipped

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CHOCOLATE MOLD Plate For Recipe sec page 192 CHOCOLATE CHARLOTTE RUSSE Plate II.

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CHOCOLATE BAVARIAN CREAM Plate III.

T* jr.

-f.

CHOCOLATE TRIFLE Plate IV.

iij3

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until stiff, whites of eggs beaten until stiff, salt and flavoring.

Line a mold with lady fingers or sponge cake; with cream mixture, and chill at least one hour.

mixture may be molded in individual molds; then one half hour will be sufficient to chill it.

See colored illustration, Plate II, opposite. Chocolate Bavarian Cream granulated gelatine add eggs, and mixture thickens; soak gelatine in; dissolve in egg mixture, strain, cool, and when beginning to harden, fold in whip from two cups of cream. See colored illustration, Plate III, opposite. Trifle 1| granulated gelatine ^ cup scalded milk whip from 3 cups cream Melt chocolate; addsugar and water; cook until smooth. Soak gelatine in cold water; dissolve in boiling water; add chocolate mixture. Chill partially; add vanilla, and whip from cream.

Mold, chill, and serve, garnished with beaten cream and cherries. See colored illustration, Plate IV, opposite.

Chocolate Cream Custard

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zownet's cook book Melt sugar in clean omelet pan; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water. individual Set in a pan of hot water and bake in a moderate oven untU. firm.; unmold, and serve with chocolate sauce or caramel sauce. Cocoa Cream 2 cups light cream ^ cup cocoa J inch stick cinnamon 1 cup heavy cream Mix cocoa, sugar, yolks of eggs; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken.

Add gelatine which has been soaked in cold water, and stir until dissolved. Add salt, vanilla, and whites of eggs beaten until; when well blended, add heavy cream beaten until thick with Dover egg beater.

and Cocoa Almond Cream Use recipe for Cocoa Cream and add one cup blanched, chopped, and browned almonds just before molding. Cocoa Tutti-frutti Cream Use recipe for Cocoa Cream. Add one half cup macaroons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding.

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Chestnuts with Chocolate Cream 1 cup mashed chestnuts 1 cup heavy cream 4 tablespoons powdered 3 tablespoons powdered sugar 1 teaspoon vanilla or 2 tablespoons maraschino 4 tablespoons cream 4 tablespoons Lowney's Premium 3 tablespoons sherry wine Chocolate, melted Chestnut Mixture Boil one quart French chestnuts shells, press through potato ricer; add sugar, salt, cream and flavoring. Fill individual molds with this mixture. from molds and serve around the chocolate cream mixture. Chocolate Cream Mixture Beat the one cup heavy cream in aloove recipe; add powdered sugar, chocolate and flavoring. Arrange in the of a pyramid; garnish with candied cherries and angelica, cut in small pieces. Cocoanut Molds with Chocolate Sauce 2 cups mili 3 tablespoons cold mUk cornstarch mixed f cup shredded cocoanut Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of Turn into molds, chill, and serve with chocolate sauce. Chocolate Sauce 1 teaspoon butter Chocolate or Cook all ingredients in double boiler, stirring constantly until the spoon is coated.

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Chocolate Raspberry Meringue Chocolate, melted 4 tablespoons raspberry jam. Beat the whites of eggs until stiff, using fork or flat beater; add remaining ingredients very slowly, and beat Serve with beaten cream, flavored with wine or vanilla. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for eclairs, cream puffs, or cream pie, or served plain in frappe glasses. Chocolate Junket 1 ounce Lowney's Premium 1 quart milk 1 tablespoon wine or brandy 3 tablespoons boiling water 1 junket tablet Melt chocolate; add boiling water. Crush junket tablet; dissolve in one tablespoon cold water.; add flavoring; when cool, add dissolved junket tablet and melted chocolate; pour into serving cups; let stand in warm place until of consistency of jelly, then chill. with sugar and cream. Cocoa Froth 1\ tablespoons granulated \ cup Lowney's Cocoa gelatine grated rind and juice of 1 lemon I cup boiling water Soak gelatine in cold water; add boiling water. Mix cocoa, sugar, lemon juice and rind; add gelatine mixture; strain into a cold bowl. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mixwill stand alone.

Drop spoonfuls on serving dish and garnish with vanilla custard.

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Soft Custard Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double and cook until mixture thickens and is of a smooth and creamy consistency.

Strain into a cold dish and flavor when cold. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater. Soft custard may be made with whole eggs, but it is not so velvety.

Arrowroot Custard ~ 2 tablespoons arrowroot; mix arrowroot and sugar; add to scalded milk, and cook three minutes. Beat egg yolks; add salt; pour milk mixture on to eggs; return to double; stir constantly until thickened. Cool, flavor, and serve in custard cups. Banana Custard of bananas in bottom of serving sprinkle with lemon juice, and cover with soft custard. Fruit Custard Prepare the same as Banana Custard, using one or a combination of fruits. Strawberry Custard Use recipe for Soft Custard. When cold, add one cup of crushed and sweetened strawberries. ice-cold and garnish with strawberry meringue.

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Coffee Custard Use rule for Soft Custard, adding one fourth cup raw coffee to milk before scalding. Soft Caramel Custard Use recipe for adding one cup caramelized sugar to milk, before scalding. Baked Vanilla Custard i teaspoon vanilla Scald milk and add to eggs, sugar and salt, mixed together.

Strain, add vanilla, and bake in one large buttered mould, or small ones, set in a pan of hot water, in a slow Should the water boil during baking, the custard will be of a porous consistency.

To test the thrust a silver knife through the center. When it comes out clean the custard is done. Baked Sherry Custard Use rule for Baked Vanilla Custard, flavoring with one tablespoon sherry wine. All other flavored custards may be made the same way, by substituting special flavorings. Baked Caratael Custard No. Caramelize the one cup of a delicate color, into a well-buttered charlotte russe mold or into individual cups; set away to cool.; mix eggs, one fourth cup of sugar, and salt,

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add milk; strain into mold on to cold caramel; add seasoning and the same as Baked Vanilla Unmold and serve with caramel sauce. Baked Caramel Custard No.; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and Baked Vanilla Unmold and serve with caramel sauce. This rule may be made with three eggs, but will be less rich and will break when unmolded. Floating Island Follow rule for Soft Custard; flavor with lemon and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff. The meringue may be first poached in water in spoonfuls, then dropped on top of custard; or may be placed there without being poached, and teaspoons of jelly placed on top of each island. Strawberry Floating Island Make the same as Floating Island and add to the meringue the sweetened juice of two cups of strawberries. Irish Moss Blanc Mange J cup Irish moss Soak the moss; tie in cheese cloth, and cook in milk in double boiler thirty minutes without

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moss without pressing bag; add other ingredients, strain into wet molds, chill, and serve. Chocolate Irish Moss Blanc Mange See Chocolate Blanc Mange No. Cofiee Irish Moss Blanc Mange Use recipe for Irish Moss Blanc Mange, and with two teaspoons coffee extract. Cornstarch Pudding No. Mix cornstarch and scald milk, add to starch, stir constantly, it thickens; cook one hour, stirring occasionally.

Add the beaten egg whites, beat well, flavor, and mold. Cornstarch Pudding No. 2 Follow recipe for Cornstarch Pudding No. 1, substituting three egg yolks for three egg whites. Fruit Cornstarch Pudding Add one cup of any kind of cooked fruit to Cornstarch Pudding No. 1 just before molding. Cocoanut Cornstarch Mold Add one cup of shredded cocoanut to Cornstarch Pudding No.

1, and serve with custard sauce. Pineapple Cornstarch Mold Add one can pineapple to Cornstarch Pudding No. 1, and serve with custard sauce.

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.JDESSEBTS Tapioca Cream 3 tablespoons pearl tapioca Soak the tapioca in milk one hour, cook in double boiler one half hour.

Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightly, add stiffly beaten whites.

Cool, flavor, and serve.

Tapioca Pudding Cover one cup pearl tapioca with boiling water. in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream.

Apple Tapioca No.

i cup pearl tapioca gi-ated rind and juice of one lemon Cook the tapioca in transparent; add one half teaspoon salt and lemon rind. Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oveu.

Apple Tapioca No.

Use rule for Apple Tapioca No.

1, arranging tapioca and apples cut in slices, in layers. Apple Sago Use rule for Apple Tapioca No. 1, substituting one half cup sago for tapioca.

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Danish Pudding 1 cup tapioca 1 tumbler currant jelly Soak tapioca in water several hours, and cook in same transparent.

Add Mold, chill, and serve. Sponge Cocoanut Pudding custard with two tablespoons Arrange in layers one dozen macaroons, one dozen lady fingers and one dozen cocoanut cakes. and grated Apple Meringue Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. with meringue made of the whites of the eggs and three tablespoons powdered sugar. Chestnut Cream 2 cups shelled chestnuts soft custard grated rind and juice of one lemon Boil chestnuts; press through strainer; add lemon juice, rind and custard.

Turn into frappe glasses; whipped cream sweetened and flavored. Lemon Jelly No.

2J cups boiling water i cup lemon juice

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Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill.

Lemon Jelly No. 2 1 cup lemon juice grated rind of one haH lemon Soak the gelatine in cold water; add boiling water and lemon rind; let it stand ten minutes. Strain; add sugar and lemon in shallow When hard, cut in squares and serve with boiled custard. Grape Fruit Jelly 1 cup grape fruit juice Soak gelatine in cold water; add boiling water, juice, sugar, and strain. Mold, chill, and serve. Orange Jelly the as Grape substituting orange for grape juice. Macedoine of Oranges Use rule for Orange the bottom of a charlotte russe decorate with sections of oranges, add another of jelly, decorate the sides as well as bottom, and so continue until dish is filled.

Wine Jelly 2 tablespoons gelatine 1 cup wine | cup lemon juice J cup orange juice Prepare as for Lemon Jelly mold.

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Sauteme Jelly 2 tablespoons gelatine J cup lemon juice IJ cups sauterne li cups sugar green coloring Soak gelatine in cold water, add a small amount of coloring to boiling water, pour on to soaked gelatine, add sugar and fruit juice. Strain, if the liquid is satisfactorycolor; if not deep enough, add more coloring matter before straining.

Mold, chill, and serve. Russian 2 tablespoons gelatine ^ cup orange juice I cup grape juice 1 tablespoon wine Soak gelatine in cold water.

Boil sugar and boiling water ten minutes. Add soaked gelatine and fruit juice. Strain, add egg whites, and beat with Dover egg beater sweetened and flavored.

Trifle 2 tablespoons gelatine IJ cups orange juice ^ cup lemon juice grated rind of one orange 1 J cups sugar whip from two and one half cups Soak gelatine in cold water; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. a melon mold with sections of oranges. in trifle cool, remove from mold, garnish with orange jelly and beaten and sweetened cream. Peach Gateau Scoop out center of a round sponge cake; fill with fresh peaches, sweetened and cut in pieces. Cover with beaten

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and sweetened cream, put on with a pastry bag and tube. Garnish with small pieces of peaches. Syllabub J teaspoon cinnamon grated rind of one lemon Whip; mix ingredients, add whip, and serve in frappe glasses. Garnish with small bits of red Strawberry Syllabub Ij cups strawberry juice J cup lemon juice whites of two eggs Mix sugar and Add beaten whites and Continue sliced strawberries in the bottom of frappe glasses, add cream mixture, and garnish with slices of strawberries on top. Prune Jelly 1 cup prunes 2 tablespoons sherry J box gelatine ^ cup walnuts Cook prunes and remove stones. Soak gelatine in cold Add Strain; add sherry and a When mixture begins to harden, add prunes cut in pieces and walnuts broken in pieces. occasionally, to keep fruit from settling.

Mold, chill, and serve with soft custard. Fruit Jelly Macedoine Use wine, orange, or lemon jelly. jelly in mold to depth of one bottom of mold with a slice of banana, and radiating from it of

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blanched almonds.

Cover with jelly, and arrange in alternating layers, English walnuts, candied fruits, figs and; serve and garnish with whipped cream. Bavarian Cream J cup hot cream 1 teaspoon vaniUa Soak the gelatine in cold water:

dissolve in hot cream; add sugar.

Add the whip from one pint of cream when the mixture begins to thicken. Cut and fold in this cream; do not stir.

When nearly stiff enough to drop, mold. Coffee Bavarian Cream Use rule for Bavarian Cream, substituting one cup strong boiling coffee for one fourth cup cream. Strawberry Bavarian Cream 1 pint fresh strawberry juice 24 whole strawberries whip from one pint of cream Soak gelatine in cold water, dissolve in boiling water.

Add fruit juice and sugar; until mixture begins to thicken.

Cut and fold in the whip from the cream. Line a mold with halves of strawberries; pour in cream; garnish with beaten cream and strawberries, and serve.

Raspberry Bavarian Prepare the same as Strawberry Bavarian, adding two tablespoons lemon juice, and substituting raspberry juice for strawberry juice.

Pineapple Bavarian Prepare the same as Strawberry Bavarian, and substitute one can grated pineapple for strawberry juice.

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Peach or Apricot Bavarian Use for Strawberry Bavarian, using one pint crushed peaches or apricots for strawberry juice, and -garnish with halves of peaches or apricots. Chocolate Bavarian For Chocolate Bavarian see special recipes for Lowney's Banana Bavarian 4 bananas 2 tablespoons orange juice whip from two cups cream Mash the bananas.

Soak gelatine in cold water; dissolve in boiling water; add sugar, banana pulp and orange juice. When mixture begins to thicken, cut and fold in the whip the and beaten cream, bananas and cherries. Ginger Bavarian Use rule for Banana Bavarian, substituting one cup preserved ginger; and adding one quarter cup sherry Italian Cream Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and until mixture begins to thicken; add soaked gelatine, chill, and as mixture thickens add -the beaten whites of eggs. Any flavorings used for Bavarians may be used for Italian creams.

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Almond Italian Cream To Italian Cream add one cup almonds which been blanched, chopped, and browned and two tablespoons lemon juice.

Italian Cream To Italian Cream add one cup caramelized sugar to custard before adding gelatine. Maple Italian Cream Add one cup maple sugar to hot in Italian Cream before adding gelatine. Bavarian Macedoine Line a mold with strawberry Bavarian, one inch thick, set another mold on top of this Bavarian and pour in strawberry Bavarian to the top of the mold.

hardened, second and fill with alternate layers beaten cream, chopped nuts and chopped fruit. Ribbon Bavarian Use rule for Plain Bavarian, and divide into three parts before adding the cream. Into one third stir one quarter cup and color pink; into another third add two tablespoons chopped almonds and color green; flavor the other third with vanilla.

Add one third of the whipped cream to each of these thirds and arrange in layers in charlotte russe Chill and garnish with beaten strawberries, and nuts.

One must work quickly to keep the gelatine mixture from hardening.

it harden before it can be used, set the dish containing the gelatine mixture into a pan of hot water and stir until liquefied.

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Rice Bavarian 1 tablespoon gelatine J cup rice 3 tablespoons sherry wine Cook rice in milk in double boiler until rice is tender, and is absorbed.

Add and gelatine which has been soaked in cold water and dissolved in Add flavoring, cool slightly, and add whipped chill, and or jelly cut in cubes. Diplomatic Pudding Line a mold with lemon jelly to the depth of one inch. Place a smaller mold on top of jelly and surround smaller is hard, remove, mold and fill with any flavored Bavarian cream. Banana Cantaloupe 1 cup scalded cream 6 bananas I cup lemon juice whip from 2 cups cream lady fingers Soak gelatine in cold water; dissolve in hot cream. Add sugar, whites of eggs beaten stiff, mashed bananas and lemon juice.

as it begins to thicken, fold in the whipped cream.

Line a melon mold with lady fingers, add cream mixture, chill, and cream beaten and flavored, cherries and angelica. Date Whip 1 cup stoned and chopped dates

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Cook dates in boiling water until tender; press through a Beat whites until stiff; add sugar, lemon and Carefully fold in the date pulp, pile lightlyon a buttered baking dish, and bake thirty minutes in a moderate oven.

Serve with soft custard or with whipped Prune SouflEle Substitute two cups prunes, for dates, in Date Whip, and follow rule for Date Whip. Strawberry Whip 2 cups strawberries Crush the berries; add sugar and lemon eggs until stiff, and continue beating while adding strawberry mixture.

Serve with soft custard or beaten cream. Charlotte Russe No.

Beat cream add sugar, flavoring, and egg whites, b-aten a mold with of sponge cake or lady fingers; fill with mixture.

Chill and Charlotte Russe Use rule for Vanilla Charlotte Russe No. 1, substituting one cup caramelized sugar for the powdered sugar. Charlotte Russe Add to Vanilla Charlotte Russe No. 1 one dozen marshmallows finely chopped, one dozen almonds blanched and six walnuts chopped, two candied cherries finely chopped, and one tablespoon brandy.

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Strawberry Charlotte Russe Crush two cups strawberries, add one cup sugar, and add to Vanilla Charlotte Russe No. Apple Rice 1 cup hot cooked rice J glass crab apple jelly J cup seeded raisins Pare and core the apples. Arrange in baking dish, with currant jelly, and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring.

are Remove from oven and cover with a meringue.

Imperial Chocolate Pudding Mix constarch, salt and milk; melt chocolate; add water, cornstarch mixture, and cook in double boiler ten minutes; cool; add well-beaten egg whites, flavoring, and mold.

Chill and serve with sugar and cream. Junket 1 quart milk 2 tablespoons wine, or 1 junket tablet 1 teaspoon vaniUa Dissolve junket tablet in cold water.

Heat the milk until lukewarm; add junket tablet, sugar, and flavoring; fill frappe glasses, let stand in warm room until set; then

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Roman Pudding 1 tablespoon gelatine 1 tablespoon cold water \ cup Madeira wine 1 can preserved figs Soak gelatine in cold water; dissolve in add wine and sugar. Stir until mixture thickens. Carefully fold in the whip from cream. with figs and beaten cream. Snow Pudding 2 tablespoons cold water \ cup lemon juice Soak the gelatine in cold water; dissolve in; add sugar and till thickens, then add the beaten whites of eggs and continue beating until stiff enough to drop. Mold, chill, and serve with custard sauce. Compote of Figs 1 pound pulled figs Soak figs in water, then Mix sugar and water, boil until syrupy, add lemon juice. Arrange figs on serving dish; cover with syrup; garnish with sweetened cream, beaten until stiff, pressed through pastry bag and tube.

Pineapple Pudding pulp from one pineapple Mix sugar, eggs and pineapple; bake in slow oven until set.

Unmold, garnish with beaten cream, the leaves of the pineapple and cherries.

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HOT DESSERTS Duchess Pudding 1 cup scalded milk J cup cocoa 1 cup soft bread crumbs J cup grated cocoanut Soak bread in scalded milk until Add cocoanut, and; add yolks of eggs slightly beaten, and cut and fold in the wellbeaten whites.

Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes. Baked Chocolate SoufE16 f cup milk yolks of 3 egg Melt butter; add flour; when smooth, add milk; five minutes; add sugar and Melt chocolate; add hot water and flour mixture; cook five minutes; add yolks of eggs beaten well; cut and fold in the well-beaten Flavor; bake in a buttered baking dish in a moderate oven twenty to thirty minutes. Serve immediately with sugar and cream, or beaten or and sugar sauce.

Chocolate Bread Pudding J cup bread crumbs Chocolate melted J cup cold mUk Mix all ingredients in the order given.

a buttered baking dish, set into a pan of hot water, and bake

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one hour in a moderate oven; stir twice during the baking to keep chocolate from rising to the top. Chocolate Raisin Pudding IJ cups fine cracker crumbs 1 egg 2J cups milk 1 cup seeded raisins J cup molasses i cup cocoa, or Chocolate melted Soak cracker crumbs in milk, add remaining ingredients, turn into a buttered pudding dish, and steam four Serve either hot or cold with cream sauce. Chocolate Balls Chocolate gTated Cream butter; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk; well, cut and fold in beaten whites individual or popover and steam forty Serve with chocolate sauce. Chocolate Nut Pudding 1 cup soft bread crumbs 1 cup chopped nuts juice and grated rind of 1 lemon 2 egg whites beaten until stiff Mix first seven ingredients; when well blended, cut and fold in the whites individual molds, and to thirty hot or fruit sauce.

See colored illustration, Plate V,

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'•^g^ty?^M '-Vnr#S^Bi^^-'"' ' CHOCOLATE NUT PUDDING Plate Y.

CHOCOLATE AND RICE PUDDING Plate VI.

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COCOA FRUIT PUDDING Plate VII.

f '^Mfi^^ CHOCOLATE CREAM PIE Plate VIII.

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; add nuts, then add to chocolate mixWhen well blended, cut and fold in the whites of eggs beaten buttered mold and steam one and one half hours.

Remove from mold and serve with hard sauce. Steamed Chocolate Pudding J cup flour 5 cup Lowney's Always Ready f cup sugar Chocolate Powder J cup finely chopped almonds Melt butter; add flour, chocolate, salt and milk; Beat egg until lemon-colored and; add sugar and almonds; when well blended, add chocolate mixture, and cut and fold in the beaten whites. Pour into a buttered mold, and steam one hour. immediately with sugar and cream. Baked Apple Dumpling 2 tablespoons lard I cup water J teaspoon baking powder 8 apples cored cinnamon and nutmeg Sift flour, baking powder and salt; work in lard and butter; when well mixed, add water. Cut paste in eight rounds, place apple in center of round, cavity with sugar and flavoring.

Draw paste around apple; place in baking pan rough side down.

forty-five minutes.

Serve with lemon or molasses sauce.

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Beat eggs; add sugar, flour in which baking powder has been sifted, and milk.

Beat well; add apples; pour into buttered baking dish and bake in a moderate oven one Serve with Italian sauce.

Baked Apples Remove the core from eight of uniform size.

Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water. Baked Apples No.

Core eight apples, arrange in baking cavities with butter and sugar, bake until tender, basting sugar and water.

When done, arrange in serving sprinkle with granulated sugar. Apple Flame raspberry jam rum or brandy Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add syrup; cover and bake until apples are Be careful to preserve shape of apples. Remove from dish; boil syrup until thick; fill cavities with jam, pour syrup around them, and just before sending to table pour over them brandy or rum. Light and Apple Flamingo 8 apples (red) 2 tablespoons orange juice grated rind one half lemon grated rind one half orange in baking dish; add sugar and

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water, and cook until tender, turning so that all sides may be evenly cooked. Be sure and preserve the shape. Remove skin in a way to leave bright coloring on the apple.

Boil syrup until thick, add fruit juice and rind, pour around apples, and garnish with beaten cream. Apple 3 cups quartered apples nutmeg and lemon juice Steam add sugar, yolks of eggs and Cool, cut and fold in beaten whites, turn into buttered pudding dish, and bake forty-five minutes in a moderate oven.

Serve with sugar and cream. Scalloped Apple 1^ cup bread crumbs from center of loaf 2 tablespoons lemon 4 cups sliced apples grated rind of one lemon Arrange crumbs and apples in in a buttered pudding dish, having crumbs on the top layer. each layer with siigar and cinnamon and dot with butter; add and just sprinkling on the last layer. Bake in slow oven one hour. Apple Dumpling 4 cups sliced apples few gratings lemon rind Mix and sift dry ingredients except sugar. Add milk.

Fill a buttered pudding dish with apples, add sugar and

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' lemon rind, cover with flour mixture, and steam one and one half hours.

Serve with lemon sauce. Apple Nests 3 egg wliites Arrange cored and pared apples in a buttered baking Mix sugar, flour, milk; add yolks well blended, the well-beaten whites. Pour this mixture over apples and bake in a moderate oven until apples are Brown Betty Prepare the same as Scalloped Apple, adding one half teaspoon cloves, one half teaspoon allspice, one half cup molasses, and one cup raisins seeded and chopped. in slow oven one hour. Apple Charlotte 8 slices of bread J cup chopped almonds Dip bread in melted butter; butter mold; cut bread into strips an inch wide and the height of the Line bottom and sides of mold with bread. Pare and cut up apples; add sugar, water and lemon juice; until apples are soft. Add chopped almonds, one tablespoon butter; pour into lined mold, cover with slices of bread, and bake thirty lemon sauce or hard sauce. Apples on a Bed of Rice 1 cup cooked rice strawberry jam

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charlotte russe in steamer.

Pare and core apples; cook in syrup made of sugar and water until tender. Remove apples; boil syrup until thick; unmold rice; arrange apples around rice, fill cavities in apples with jam, and pour sauce around them. Oranges on a Bed of Rice in the same way as Apples on a Bed of Rice, except quarter oranges and omit jam. Apple Batter Pudding 2 cups quartered apples Mix sugar, flour, eggs and milk. When smooth, add apples; pour into buttered baking dish, and bake slowly in a moderate oven one hour. Serve immediately with wine sauce.

Peach Batter Pudding Follow the rule for making Apple Batter Pudding, substituting peaches for the apples. College Pudding J cup strained apple sauce rind and juice of one lemon Mix ingredients in order given. a pudding dish with plain paste, fill with apple mixture, and bake fortyfive minutes in a moderate oven. Serve with butter and Apple Indian 2 cups quartered apples J cup Indian meal I cup molasses cinnamon and nutmeg

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; pour on to Indian meal; add remaining ingredients into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally. Stewed Apples Pare and core eight apples. Arrange in baking dish; cavities with apple jelly and chopped raisins. tender, basting with hot water, sugar and lemon Ten minutes before removing from oven, spear all over with slivers of blanched almonds. Vanilla Souffll Make a white sauce with flour, butter, salt and milk.

Beat yolks of eggs; add sugar, white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes.

Serve immediately with orange or sherry sauce. Orange SoufflS rind of one half orange 1 tablespoon orange juice 3 tablespoons powdered sugar Beat yolks until lemon-colored and thick. Add sugar, fruit juice and Carefully fold in beaten whites.

Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with strawberry sauce.

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Bread Pudding 2 cups bread crumljs cinnamon and nutmeg Soak bread in milk; add beaten eggs and remaining ingredients.

Bake one hour.

Serve with hard sauce. Bread Queen Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs.

Before spreading on meringue, cover pudding with a layer of jam.

meringue slightly in the oven, and serve pudding hot or cold with cream. Cracker Queen Substitute one and one half cups cracker crumbs for bread crumbs in Bread Pudding, and add one cup seeded raisins cut in small pieces. Bake the same as Bread Pudding.

Buttered Bread Pudding Butter twelve slices of bread; arrange in baking dish. Cover with four milk, four slightly beaten three fourths cup sugar, one half teaspoon salt, and the grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with hard sauce. Cocoanut Pudding Use rule for Buttered Bread Pudding, sprinkle each layer with shredded and chopped and seeded raisins.

Serve with hard sauce. Steamed Blueberry Dumpling 4 cups blueberries 4 teaspoons bakiug powder 1 teaspoon vinegar

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DESSHBT8 Mix flour, baking powder and salt; add butter, mix until mealy; add milk.

Put sugar, berries and vinegar in bottom of buttered baking dish. flour mixture and steam forty-five minutes. Serve in dish in which it is cooked.

Raspberry Dumpling Prepare in the same way as Steamed Blueberry Dumpling, using four cups of raspberries instead of blueberries. Blackberry Dumpling Substitute blackberries for blueberries, and proceed as for Steamed Blueberry Dumpling. Cherry Duff Substitute two quarts cherries, in rule for making Blueberry Dumpling.

Peach Duff Use rule for Blueberry Dumpling, substituting one quart peaches for blueberries.

Fruit Snowballs Use recipe for making Snow Puffs. When done, sprinkle with powdered sugar and garnish with cherry sauce. Steamed Rice Pudding one cup rice Cook in steamer until water is absorbed and each kernel is separated.

The time depends upon the age of the rice. Caramel Rice Pudding grated rind of one half orange Cook rice in milk, in double boiler, two hours; then add salt, eggs slightly beaten, and orange Caramelize

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the sugar.

Wnen a golden brown liquid, pour into a hot pudding mold, coating the whole inner surface. Add rice mixture, cover and cook in oven in a pan of water twenty Remove from oven, let stand five minutes, turn on serving dish, and serve with soft custard. Snow Puffs 2j cups flour J teaspoon; add sugar, flour, baking powder and salt alternately with milk. Beat well; add the stiffly beaten; steam forty-five in popover Serve with strawberry sauce. Blueberry Puffs Use for Snow Puffs and surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes. Cottage Pudding Cream butter and sugar together; add yolks beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add the well-beaten Pour into a well-buttered pudding dish.

forty-five minutes.

Serve with lemon, vanilla, or wine sauce. Steamed Cottage Pudding Prepare Jbhe same as Cottage Pudding. Pour into buttered mold; steam one and one half hours. lemon or strawberry sauce.

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ft Indian Pudding, Steamed 1 cup corn meal ^ cup chopped suet I cup sour milk i cup molasses few grains ginger Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam four hours.

molasses sauce.

Baked Indian Pudding J cup corn meal J cup molasses few grains ginger Scald one pint of milk with corn meal and cook twenty minutes; add and rest of Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hours. The afternoon fire is the one best suited for cooking this pudding. Indian Rice Pudding J cup rice J teaspoon ginger Mix ingredients in the order given, pour into deep baking dish, set in a pan of hot water, and bake two hours. Stir once during cooking. Indian Rice with Apples To Indian Rice Pudding, add two cups pared and quartered apples.

Indian Tapioca Pudding J cup pearl tapioca J cup Indian meal 2 cups cold milk Soak tapioca in cold water over Cook Indian meal and scalded milk in double boiler twenty minutes;

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lowney'8 cook book add tapioca, molasses, Pour into buttered baking dish; cook two hours in slow oven. At the end of the first hour, add the cold milk. hot with butter or cream. Rice Pudding J cup rice \ cup seeded raisins ^ teaspoon nutmeg 4 cups hot milk 2 cups cold milk Mix six ingredients; pour into buttered pudding dish; cook in a slow oven two hours, stirring occasionally the first hour.

At the end of two hours add the cold milk and cook half an hour longer. Serve with sugar and cream. Christmas Plum Pudding 2 cups soft bread crumbs 2 cups chopped suet 1 teaspoon nutmeg 1 cup chopped raisins 1 cup chopped citron \ cup brandy • 1 cup cleaned currants J tablespoon lemon rind Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one half hour. Wine Sauce.

Graham Plum Pudding Ij cups graham flour J teaspoon cloves 1 egg 1 cup seeded raisins Beat egg; add liquids, fiour in which soda has been sifted, fruit, spices and melted butter. Pour into buttered baking powder tins and steam four hours. Brown __Sugar Sauce.

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DMS8BBT8 Steamed Fig Pudding 1 cup chopped figs 2^ cups soft bread crumbs J cup chopped suet Cover bread crumbs with milk. Chop figs and suet together, add ingredients, pour in melon and steam and to Serve with Stirling Sauce. Date Pudding Use rule for Fig Pudding, adding one cup each chopped dates and shredded almonds, and omit figs. Roley Poley Pudding EoU pastry or a baking-powder biscuit dough very thin, about one eighth of an inch in thickness, spread with jam, blackberry, black currant, or raspberry. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water two hours, or steam in steamer one hour. Remove from cloth and serve on hot platter with Foamy Sauce. Cream Croquettes 2 cups milk scalded I cup cold milk ^ cup chopped almonds Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens.

Add eggs beafen, sugar, almonds and vanilla. Cook two minutes.

Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat.

paper, roll in powdered sugar, and with Lemon Sauce.

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English Pudding 1 cup seeded raisins \ teaspoon cloves \ teaspoon mace 3f cups flour Cream butter; add reraaining ingredients; pour into buttered mold; steam four hours. Serve with Brandy Sauce or I^oamy Sauce. PUDDING SAUCES Apricot Sauce \ cup apricot jam, or 1 cup apricot juice 1 teaspoon cornstarch Boil all ingredients ten minutes. Apple Sauce 1 cup chopped apple 1 tablespoon arrowroot few grains cinnamon grated rind of \ lemon Cook all together ten minutes. Strain, add more lemon juice if needed. Banana Sauce 3 banana pulps Boil sugar and water ten minutes. Mix remaining ingredients and pour hot syrup on to them. Beat well and serve hot.

Creamy Sauce 2 tablespoons cream 2 tablespoons wine Mix and creamy, add and Cook over hot water until liquefied.

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BESSEBTS Cream Sauce 1 egg Mix egg yolk and sugar; add white of egg beaten until flavoring, and just before sending to the table the beaten cream.

Serve cold.

Cream Brandy Sauce 2 tablespoons brandy few orange rind gratings Cook sugar and v/ater ten minutes; add cream, brandy, salt, orange rind gratings. Add sugar and water slowly and beat until mixture thickens. Sherry Sauce 8 tablespoons sberry Mix butter, sugar, yolks and 'cream; in boiler until mixture thickens; add wine, and serve. Caramel Sauce Caramelize in clean saucepan. a light brown color, add water, and simmer fifteen minutes. Cherry 1^ cups cherries i glass currant jelly 1 cup claret juice and rind of J lemon. 1 inch stick cinnamon Remove stones from cherries and cook all ingredients together until syrupy. Strain and serve.

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Claret Sauce 1 cup claret Boil sugar and water until syrupy, add claret, and serve hot or cold.

CofPee Sauce f cup blaek coffee Mix eggs, sugar, coffee, and cook in boiler until mixture thickens. Chill; add beaten cream and serve cold.

Currant Sauce 1 cup currant juice Boil sugar and water until syrupy; add currant juice and lemon juice.

Currant Jelly Sauce 1 inch piece stick cinnamon i cup currant jelly sugar, water and cinnamon syrupy.

Remove cinnamon; add jelly; when melted, strain and serve. Custard Sauce 2 cups mUk 1 teaspoon butter Make a custard of milk, egg yolks, sugar and salt; when thick, add butter, flavoring and beaten whites. Serve cold.

Foamy Sauce No.

rind and juice of 1 lemon

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JDESSEBTS Heat the milk.

Beat egg whites until stiff; add sugar, continue beating; add milk and flavoring, continue beating.

Serve when foamy.

Foamy Sauce No. 2 2 tablespoons wine Cream butter; add sugar, yolk of egg and wine. over hot hot.

Remove from fire and add beaten whites Foamy Sauce No. 3 rind of ^ lemon Beat whites add flavoring and continue beating, adding hot water very gradually. hot or cold.

Fruit Sauce No.

^ cup fruit juice 2 tablespoons arrowroot Mix arrowroot, sugar and water; boil ten minutes, stirring constantly.

Add fruit juice and cook until syrupy, and serve hot.

Fruit Sauce No. 2 1 cup pulp and juice of fruit Boil sugar and water until syrupy. Add lemon and fruit juice and pulp. Serve hot without straining. Grape Sauce 1 cup grape juice 1 tablespoon orange or lemon juice Boil all together until syrupy.

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Hard Sauce Wo.

wine, brandy, or vanilla 1 teaspoon hot water; add sugar by the teaspoon, and beat until light and creamy.

Flavor and serve.

Hard Sauce No.

1 tablespoon brandy i cup beaten cream. Cream butter; add sugar and cream alternately, flavoring, and serve very cold. Stirling Sauce 3 tablespoons milk 2 tablespoons wine Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar mixture to become hot, only warm. Kirsch Sauce Use rule for Stirling Sauce, substituting one fourth cup kirsch for wine.

Lemon Sauce teaspoons arrowroot or starch grated rind and juice one lenion Mix arrowroot and cornstarch with sugar. Add ing water and cook twenty minutes. Add flavoring and Serve hot.

Maple Sauce \ cup maple syrup Beat yolks until thick; add maple syrup and cook until it thickens.

Add beaten cream, salt.

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DESSEBTS Maraschino Sauce 1 tablespoon arrowroot 2 tablespoons maraschino Mix sugar, arrowroot and boiling water; boil ten minAdd marascbino.

Orange Sauce No.

grated rind, juice, and pulp of 3 3 egg wtiites Beat whites; add remaining Orange Sauce No. 2 Make the same as Lemon Sauce, substituting the juice and rind of two oranges for lemon. Rum Sauce 3 tablespoons rum J cup beaten cream Mix sugar, yolks of and rum, then the stifflybeaten whites.

Cook until thick; add the beaten cream. Sabayon Sauce No. 4 tablespoons powdered sugar J cup wine Mix all ingredients and, just before serving, cook over hot water until it begins to thicken. Sabayon Sauce No. 1 whole egg Mix all ingredients and cook over hot water, stirring constantly until mixture thickens.

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Strawberry Sauce 1 cup strawberries 1 beaten egg white; add sugar, egg white;; add strawberries crushed to a pulp. Vanilla Sauce; add sugar, beaten cream and flavoring. Heat over hot water until all is liquid. Serve hot.

Brown Sugar Sauce 2 teaspoons vanilla Mix cream and brown sugar, and add to creamed butter very gradually.

When of creamy consistency, add flavoring.

Italian Sauce juice and rind of 1 lemon 2 teaspoons cornstarch J cup candied cherries J cup angelica cut in pieces; add sugar and cornstarch, yolks of eggs well beaten, and boiling water; boil three minutes; add remaining ingredients and serve. Chocolate Sauce; '.J ^j>..A'^ii ' Cook all the ingredients except vanilla 12 minutes; add vanilla, and hot.

is especially good served with vanilla ice cream, but is good with any gelatine dessert.

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DE88EBT8 Orange Chocolate Sauce 3 tablespoons Lowney's Premium Chocolate grated J cup rich milk J cup orange juice grated rind of 1 orange Melt chocolate in top of double boiler; add butter, stir until well mixed; add egg yolks, one at a time, sugar, and Cook until thickened, add orange juice and rind, and serve at once.

Chocolate Cream Sauce J cup Lowney's Premium Chocolate grated almond extract, or 1 tablespoon cordial Melt chocolate; add sugar and boiling water; cook until glossy.

Beat cream until stiff; add chocolate mixture gradually; cut and fold in beaten white. Flavor and One half cup Lowney*s Cocoa may be substituted for the chocolate.

PASTRY Rule for lining Plate and making Cover for Pie with Two Crusts EoU the paste one quarter inch thick. Cut paste an eighth of an inch larger than plate.

Cut strips quarters inch wide for a rim. Cut upper crust at least one eighth inch larger than plate. Arrange lower crust on plate, wet edges with cold water, lay strips of paste or rim on this, taking care to lap and seal the ends with cold Fill the pie with whatever material is to be used. Cut little slits in center of upper crust. Lay on pie; wet edges of rim.

all edges even, leaving fullness in center to allow for shrinking. Press edges lightly but firmly.

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Rule for making a Pie with Under Crust onlyRoll pas'te one eighth inch thick. Cut one inch larger than plate.

Spread on plate; fold edge under, making paste the size of plate. This edge may be fluted or plain. Chill before filling. Rule for Baking Pies Perforated tin pie plates secure a well-baked under crust.

Place pie in hot oven at first, reducing heat after crust becomes hardened. Turn frequently while baking, and bake until a golden brown — about forty-five minutes. Chopped Paste Ij cups flour 4 tablespoons lard Sift salt and flour; add lard or butter when thoroughly Chop until like meal; add cold water a stiff dough.

; roll on a floured cloth or molding board into a rectangular shape; fold ends towards center, double, turn halfway round, and roll again. This paste is a superior one.

Chill before rolling for pies.

Plain Paste Use same rule as for Chopped Paste. Chop lard into flour; when thoroughly mixed, add salt and water to form dough.

in rectangular piece; butter which has previously been shaped, flattened, and chilled on middle of one side of paste; fold over other side, press edges together, and fold one end under and one end over butter, making six layers. Roll again into rectangle; fold in same way, and so continue three times. If butter begins to soften, roll paste in cheese cloth and place on ice until hard enough to easily.

Be careful not to wet the cheese

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DESSEMTS Puff Paste 1 pound butter 1 pound flour Shape and flatten a Sift flour several times; add cold water to form a dough a little stiffer than for baking powder biscuit.

Place butter in same way as directed in Plain Paste and roll paste seven times.

if necessary between each rolling.

Apple Pie Use either Puff or Plain Paste. For filling for a mediumsized pie tin, three cups pared and sliced apples, one half cup sugar, one eighth teaspoon salt, one tablespoon butter, one fourth teaspoon cinnamon, one tablespoon lemon juice, and grated rind of one half lemon. Apple Pie No.

Use either Puff or Plain Paste. For filling use rule for Apple Sauce, and season to taste. Blueberry Pie Line a deep perforated tin with Plain or Chopped Paste; brush with water or white of egg. Fill with floured blue; add sugar, butter, salt and vinegar. Allow one cup of sugar to three cups of berries, one tablespoon butter, one eighth teaspoon salt, and one half teaspoon vinegar. Cover with crust and bake. Blackberry Pie Use rule for Blueberry Pie, omitting flour and vinegar. Cranberry Pie Use Plain or Chopped Paste. Fill with two cups cranberries, one and one half cups sugar, one quarter cup water, and one tablespoon butter. Cover with upper crust or a

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lattice of paste strips; or bake without any upper crust. Decorate when done with pastry baked in fancy shapes. Cranberry Pie No.

For filling, mix one and one quarter cups chopped cranberries, one half cup chopped raisins, one cup sugar, one quarter cup water, and one tablespoon This is sometimes called Mock Cherry Pie. Currant Pie For filling, mix two cups cleaned, fresh currants, two cups sugar, two tablespoons flour, two eggs, and one eighth teaspoon salt. Bake with two crusts; or omit upper crust and cover with meringue when cooked.

Custard Pie Use Plain or Chopped Paste.

For filling, mix eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups slow oven.

Citron Pie Use Plain or Chopped Paste.

For filling, mix two cups seeded raisins chopped, two cups citron chopped, one and one half cups sugar, grated rind of one lemon, four tablespoons lemon juice, one eighth teaspoon salt. Cocoanut Pie Line a plate with Plain Paste; fill with following mix: two cups milk, three egg yolks, one half cup sugar, two tablespoons cornstarch, one cup grated cocoanut, one fourth teaspoon salt, grated rind and juice of one lemon, and one tablespoon butter.

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DE8SEBTS Date Pie Add one and one half cups of dates, which have been cooked in boiling water until tender and pressed through a sieve, to Custard Pie filling. Lemon Pie For filling, mix two tablespoons cornstarch, one cup sugar, and one half cup boiling water, boil five minutes, add one tablespoon butter, juice and rind of one lemon, and two eggs well beaten.

Lemon Pie No.

For filling, mix one cup sugar, yolks of four eggs, one eighth teaspoon salt, one cup milk, grated rind and juice of one lemon, and the whites of four eggs beaten until stiff.

Cover with meringue when done.

Mince Pie Use Plain Paste for under crust, fill with mince-meat, cover with Puff Paste.

Peach Pie Use Plain or Chopped Paste.

For filling use two cups peaches, cut into eighths, one cup sugar, one tablespoon butter, one eighth teaspoon salt, and two tablespoons water. Plum Pie Use Plain or Chopped Paste.

Remove stones from two cups plums; add one half cup sugar; dredge with flour; add two tablespoons lemon juice and one tablespoon butter. Prune Pie Substitute prunes for plums and follow rule for Plum Pie.

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Pumpkin Pie pie plate with Plain Paste. For filling, mix one and one half cups stewed and strained pumpkin, one and one half milk, one egg, three fourths cup sugar, one tablespoon butter, one half teaspoon each, of salt and ginger, and one teaspoon cinnamon. Chocolate Gream Pie Chocolate or \ cup of Lowney's Cocoa \ cup cornstarch Melt two squares Lowney's Chocolate or one half cup Lowney's Cocoa, add cornstarch, egg and milk.

Cook in double boiler till thick, stirring constantly; flavor with Pour into a baked piecrust shell, cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar; brown in oven and serve cold.

See colored illustration, Plate VIII. Rhubarb Pie For filling, mix two cups rhubarb cut in inch' pieces, one cup sugar, two tablespoons each of • butter and flour, one egg, one eighth teaspoon one teaspoon lemon juice. Squash Pie Use Chopped Paste.

For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, one half teaspoon cinnamon, one teaspoon nutmeg, and one half cup milk. A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.

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DESSEBTS Mince Pie Filling 3 lbs. lean beef finely chopped # 2 tablespoons salt 2 lbs. suet finely chopped 3 qts. apples finely chopped 1 cup coffee 3 lbs. raisins seeded and chopped 2 cups cider 2 lbs. currants 1 teaspoon cloves 3 lbs. citron cut in small pieces 1 teaspoon allspice I cup candied orange peel chopped 2 teaspoons cinnamon I cup candied lemon peel chopped 3 cups brandy I cup lemon juice J cup orange juice 1 cup currant jelly Mix all ingredients except brandy and sherry, and cook two hours; add liquor; let stand in crock for a week before using.

Vol-au-vent Roll Puff Paste one half inch thick. Cut out in desired shape, wet edges, and place one inch rim on wet edge. Prick several times in center that paste may rise evenly. Cut cover the size of space inside the rim. top of cover with paste circles, or diamonds, always wetting under surface with cold water before arranging.

Chill before baking.

Pat6 Shells Roll Puff Paste one third inch thick; shape with round cut rings from one half the rounds. Place rings on rounds, using cold water to hold them together. until stiff before baking. Bouchles Roll Puff Paste one fourth inch thick. Cut with small make impression on round with smaller round cutter.

Chill untit stiff before baking.,

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Roll Puff Paste a little less than one fourth inch in thickness.

Cut in rounds, squares, or diamonds; put on rim, wetting edges.

Chill and hake.

Vol-au-vent No.

Cover the outside of a charlotte russe mold with Puff Paste, cut one fourth inch thick. Prick surface of paste, chill, and bake.

Cut a cover for vol-au-vent to fit mold; prick, chill, and bake.

vol-au-vent from immediately after baking. Rule for Baking Puff Paste Always chill Puff Paste before baking. Place in very hot oven; protect upper surface of paste, if necessary, at P&tes should be baked in twenty-four minutes; after the first fifteen, decrease heat. Vol-au-vent should bake forty-five minutes to one hour, and should be turned frequently. inside portion as soon as taken from oven. Tarts and bouchees should be baked the same as pS,tes. Frangipane Tartlets Cover fluted patty tins with Puff Paste. Make covers a little larger than patty tins. Bake in a hot oven.

FUl with Frangipane Cream. Cover with meringue, and decorate with angelica, and blanched and browned almonds.

Frangipane Cream Mix two tablespoons flour, one fourth cup powdered sugar, and one fourth cup cream until smooth. Cook ten add Qgg one tablespoon each of sherry, lemon juice, lemon rind, and

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DE88EST8 in thickens.

Almond Sticks Puff Paste one eighth Brush with white of egg, sprinkle with shredded almonds and powdered sugar.

Cut into strips one half inch wide and three inches long.

Bake in a quick oven. Cheese Straws Roll Puff Paste— trimmings will do for this purpose — one eighth inch thick.

salt, cayenne pepper, and grated cheese. To keep these ingredients on the paste, pat and fold in three layers. Roll again, spread, fold, and roll as before. Cut in strips half inch wide and five inches long.

Banbury Tarts Make tarts and fill with the following cooked mixture:

mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg, one tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon.

Banbury Squares Roll Chopped Paste one fourth inch thick; cut in three inch squares.

Put one and one half teaspoons Banbury mixture on one side of square, wet edges, fold to make a triangle, prick, and bake. Apple Tarts Fill tarts with Apple Sauce to which has been added one tablespoon butter. Cranberry Tarts tarts with cranberry filling used for Cranberry Pie.

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Lemon Tarts with Lemon Cream used for Lemon Pie, cooked in double boiler until thick. Peach Tarts Cook two cups peaches cut in eighths, one cup sugar, one tablespoon lemon juice, one tablespoon butter, and a few grains salt, until peaches are tender. Cool and fill tarts. Pineapple Tarts Cook one cup grated pineapple, one fourth cup sugar, two egg yolks, grated rind and juice of one lemon, and few grains of salt, until thick. Chill and fill tarts. Gooseberry Tart For this tart cover the outside of a round agate-ware baking dish, with Chopped Paste. Chill, bake.

For filling mix four cups gooseberries, one cup sugar, few gratings, lemon few gratings Stew gooseberries are add two Use hot or cold in paste Serve with cream or soft Cut Puff Paste in strips four inches long and one inch wide, rolled one fourth inch in thickness. in pairs with Lemon Filling between. the as using Chantilly Tarts strawberry jam; with whipped

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Crisp a la Russe Roll Puff Paste one eighth inch thick. strips two inches wide and four inches long. Spread one half with jam or jelly, fold over other half, press edges together, bake in hot oven.

Brush with white of egg, sprinkle with almonds.

Brown in oven.

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CHAPTER XIV Suggestions for making and baking Cake 1st.

G,et all materials needed together. 2d.

Attend to fire, making sure, if it is a coal that there is sufficient coal to last through the baking. 3d.

Measure all ingredients with same cup, dry ones 4th.

Mix and sift all dry ingredients except sugar; if soda is used, sift through a very fine sifting with other ingredients.

Mixing Butter Cakes Cream Butter. — Cream butter, that is, beat it with a spoon until it is of a creamy consistency; then add sugar very gradually; when well blended, add of which have been beaten with a Dover Qgg beater lemon-colored and thick. When the ingredients are thoroughly incorporated, add sifted dry ingredients alternately with the milk. all milk and flour have been used, beat well; cut and fold in the stiffly beaten whites of eggs. buttered and papered pan, having mixture a little higher on the sides than in the middle. Cutting and Folding. — Cut through and through the mixture with a knife or side of a wooden spoon, fold by turning the spoon completely over, thereby blending the materials without breaking the air bubbles.

Never or beat after cutting and folding.

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CAKE AND CdOKIES; FR0STIN08 AND FILLINGS Mixing Sponge Cake Beat yolks of eggs until lemon-colored and thick; add sugar and continue beating; add flour; when well blended, cut and fold in the stiffly beaten whites of eggs. into buttered and papered pan; bake in a round pan with a tube in the center. Baking Cake For baking both sponge and butter c£fkes. divide the quarters.

The quarter, the calfe should rise; the second quarter, form a crust and begin to brown; third quarter, continue browning; and quarter, finish browning and shrink from the pan. When baked, this may be determined by pressing crust with the finger; if a depression is left the cake is not done; if the cake springs back and leaves no depression, it is done. Take invert on a cake cooler, remove paper, turn right-side up and cool. When cold, frost.

Time for Baking Cake Thin cakes and individual cakes require from" twelve to fifteen minutes to bake; loaf cakes from thirty to sixty minutes according to size. If the cake rises unevenly, the mixture is too thick or the oven is too hot. If the oven seems too hot, when the cake is ready for the oven, put the cake in the oven, but do not close the oven door for the first five or ten minutes of baking. To grease Tins Warm pans slightly; brush with melted lard, suet, or clarified butter; cover bottom of pan only tissue paper, then grease the paper. Lard or suet is less apt to than but

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many object to their use; if so, clarify the butter, by melting letting has settled to the bottom, then pouring off the liquid butter. Plain Chocolate Cake 4 ounces Lowney's Premium Chocolate 5 tablespoons boiling -water Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and been sifted, milk, and chocolate mixed Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven. This cake may be baked in small cakes by omitting one fourth cup flour.

Chocolate Cake No.

4 ounces Lowney's Premium Chocolate 3 tablespoons boiling water Melt chocolate, add boiling water, and cook over hot water until smooth.

Cream butter; add sugar gradually; of a creamy consistency, add yolks of eggs well beaten, flour in which salt and baking powder have been sifted, and milk.

cut and in well-beaten add buttered pans and bake in a moderate oven thirty or forty Frost with white or chocolate frosting. This mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans.

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CAKE AND COOKIES; FEOSTINGS AND FILLINGS Chocolate Raisin Cake f cup milk 2 tablespoons sherry or brandy Chocolate, grated J teaspoon cinnamon 2 cups seeded raisins Cream butter; add sugar gradually, grated raisins, cinnamon, baking powder and sifted with flour, milk.

add and well-beateij Bake in deep buttered pans, forty minutes. This amount will make two loaves. The wine or brandy may be omitted, in which case, use one cup of milk instead of three fourths cup. Chocolate Pound Cake | cup Lowney's Premium Chocolate, grated i cup brandy 1 cup citron cut in small pieces Cream butter; add sugar gradually, yolks of eggs beaten until thick and lemon- colored, cut and in whites of eggs beaten Pour into buttered pans and bake one hour in a moderate This cake may be baked in a buttered dripping pan and when cold cut into fancy shapes and iced. Cocoa Cake IJ- cups flour

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Mix in the order given and beat well for five minutes. Bake in buttered pan thirty to forty minutes in moderate Walnut Chocolate Cake \ cup Always Ready Chocolate Powder 2 egg yojks 1 cup walnut meats Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and has been moistened hot; beat well and add walnut meats. Bake in buttered jelly cake pans about twenty minutes. Spread one cake with one half cup of Lowney's Sweet Chocolate Powder moistened with one fourth cup boiling water and flavored with one teaspoon broken walnuts, and ice with white frosting.

See colored illustration, Plate IX, Chocolate Sponge Cake \ cup Always Ready Chocolate Powder yolks of 3 eggs J cup pastry flour Beat yolks until lemon-colored and thick; add sugar and continue beating.

Mix chocolate with water, add to sugar cut and fold in Flavor and bake in buttered pan in a moderate oven three quarters of an hour.

See colored illustration, Plate X,

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€^i WALNUT CHOCOLATE CAKE Plate IX.

Fur Recipe see page 250 CHOCOLATE SPONGE CAKE Plate X.

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COCOA PARFAIT Plate XI.

For Recipe see page 2S9 COCOA FRAPPE Plate XII.

For Recipe see page 2S2

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CAKE AND cookies; FR0STING8 AND FILLINGS Chocolate Nut Cakes Chocolate, grated 1 cup nut meats broken in pieces; add sugar, flour in which baking powder has been sifted, and milk, and beat well; add whites of eggs beaten stiff and nut meats; then add chocolate and Yanilla.

Pour into buttered gem pans and bake in hot oven twenty-five minutes.

Simple Butter Cake i teaspoons baking powder Follow directions for making Butter Cake, and bake in a loaf in a moderate oven forty minutes, or in rounds twenty minutes.

Currant Cake Add one cup currants to Simple Butter Cake. in loaves or rounds.

Layer Cake Bake Simple Butter Cake in four square shallow pans. Fill with lemon cream, cocoanut cream, chocolate cream, or I'elly.

Gold Cake f cup butter IJ cups milk 1 egg 1 teaspoon lemon extract, or 2J cups flour 1 teaspoon orange extract Follow directions for Butter Cake, and bake in loaves or rounds.

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Silver Cake 2 cups pastry flour 1 teaspoon almond extract Follow directions for mixing Butter Cake. in loaves or rounds in a moderate oven. Nut Cake Add one cup chopped walnuts to Silver Cake mixture, and flavor with vanilla instead of almond. Orange Cake 1 tablespoon orange extract Mix as Butter Cake, and bake in two-layer cake pans twenty minutes.

fill with orange filling, and cover with orange frosting. Cream Pie Use rule for Orange Cake. Fill with cream filling, and sprinkle top with powdered sugar. Spice Cake IJ cups brown sugar J teaspoon nutmeg \ teaspoon clove sift dry ingredients, add butter, sugar, eggs, and milk, and beat until smooth.

in a moderate oven forty minutes.

One cup chopped raisins, or one cup chopped dates may be added to this cake.

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Marble Cake J teaspoon cinnamon J teaspoon nutmeg If cups of flour 1 tablespoon molasses; add sugar, yolks beaten until thick, flour in which baking powder has been sifted, alternately with milk and egg whites, beaten until To one third of this mixture add the spices.

Pour into pan the light and dark mixtures irregularly. Jelly Roll i cup water 2 cups pasti-y flour Sift baking powder and salt with and follow directions for making Sponge Cake. Pour into mediumsized buttered dripping pan to depth of one Bake in a moderate oven ten to twelve minutes; turn on to a wet cheese cloth sprinkled with confectioners' sugar. Cut off edges of cake, spread with warm jelly, and Work quickly.

Pound Cake 1 pound butter 1 pound flour 1 pound sugar J cup wine J cup brandy few gratings nutmeg; add When well blended, add yolks of eggs beaten until thick, then sugar with nutmeg, whites of eggs beaten stiff, and wine and brandy.

Bake in loaves or small cakes.

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Fruit Cake 1 pound sugar (brown) 1 pound butter 1 pound flour J teaspoon cloves nutmeg and mace; add sugar, ing ingredients. Steam three hours and bake 2 teaspoons cinnamon 2 cups raisins 4 cups currants 4 cups chopped almonds 4 cups chopped citron juice and rind of 1 lemon J cup brandy eggs well beaten, and remainbuttered and papered pans, two hours.

Raised Fruit Cake J yeast cake dissolved in one half \ cup wine 2 cups seeded raisins 1 cup citron Mix all ingredients except eggs and Raise over In the morning add eggs and fruit; cover and raise again; pour into buttered and papered pans; let it rise one hour.

Bake in moderate oven one and one half to two hours.

Imperial Cake 2 cups seeded raisins IJ caps currants 1 cup citron i cup candied orange peel J cup brandy Mix as Butter Cake, adding last.

in buttered and papered pans in a moderate oven one hour. 2J cups flour

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Fig Cake Use rule for Orange Cake. Fill with Fig Filling, and sprinkle with confectioners' sugar. Marshmallow Cake Bake Silver Cake in layers. Fill and frost with Marshmallow Frosting.

Chocolate Marshmallow Cake Add squares melted to Silver Cake.

in and fill and cover with Marshmallow Mocha Cake Use rule for Hot Water Sponge Cake. Bake in layers.

; cut in rounds; in three layers, with confectioners' frosting between; sides and top with Mocha Frosting; sides with cocoanut, and garnish top with Mocha Frosting, put through pastry bag. If a coffee cake is preferred, substitute hot for hot water in Hot Water Sponge Cake. Plain Sponge Cake.

weight of eggs in sugar J weight of eggs in flour 3 tatilespoons lemon juice Beat yolks ten minutes; add sugar; beat iive minutes; add lemon juice and flour; when well blended, add stiffly beaten whites, cutting and folding them in. Pour into angel cake pan and bake in a moderate oven one hour.

Plain Sponge Cake No. grated rind J lemon f cup flour Beat yolks until lemon-colored and thick; add sugar, rind and juice of lemon. Cut and fold in the well-beaten

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whites, also the sifted flour. When thoroughly blended, pour into buttered and papered pan and bake thirty to forty minutes.

Hot Water Sponge Cake 1 teaspoon baking powder 1 cup egg lemon-colored and add sugar and continue beating. Add flour, mixed and sifted with baking powder and salt, hot water, and whites of eggs beaten until stiff, with lemon juice added. Simple Chocolate Cake grated rind and juice of J lemon 1 tablespoon flour J teaspoon cinnamon J teaspoon baking powder i teaspoon clove Mix cocoa, spice, flour, baking powder, and salt;, beat the yolks of eggs until lemon-colored and thick; add sugar and beat well; add lemon juice and rind; when well blended, add chocolate mixture and the beaten of Bake in buttered shallow pans twenty minutes in a moderate oven.

When cool put together with chocolate frosting or currant jelly or White Mountain Cream. Cold Water Sponge Cake "^IT 3 cups flour grated rind and juice of J lemon Beat yolks of eggs until lemon-colored and thick; add sugar, rind and juice of lemon, water, flour in which salt and baking powder has been When well blended.

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cut and fold in the beaten whites of eggs. Bake in two pans thirty to forty minutes. Cream Sponge Cake grated rind and juice 1 lemon i cup water Cook water and sugar until it threads. Beat egg yolks until lemon-colored and thick. Add sugar syrup, lemon juice and rind, and beat until mixture is Cut and fold in the beaten whites and in an angel cake pan forty to fifty minutes.. True Sponge Cake juice and rind one lemon Follow directions for making Sponge Cake. Bake in a deep pan forty to sixty minutes. Angel Cake 1 cup granulated sugar 1 cup egg whites 1 teaspoon cream of tartar Beat egg whites on platter with wire beater.

foamy, add cream of tartar; when stiff, add sugar gradually.

Sift flour four times with salt. J|^ut and fold into egg mixture.

Add vanilla, bake oiS^pour in moderate oven in angel cake pan. Invert pan on cake cooler and allow it to drop out itself.

If too brown, wrap in wet cheese cloth for ten minutes; then brown may be easily removed.

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Sunshine Cake J teaspoon cream of tartar IJ tablespoons orange juice I cup flour until lemon-colored and thick; add sugar and flavoring and continue beating. sift and cream of tartar four times. Cut and fold in stiffly beaten whites, alternately with flour. Bake in an angel cake pan one hour in a moderate oven. Chocolate Cake 4 ounces chocolate, melted Follow rule for mixing Butter Cake and bake in loaf or rounds in moderate oven. Almond Cake Use rule for Silver Cake. Bake in shallow pan; sprinkle with powdered sugar and chopped almonds. Bake twenty to thirty minutes in moderate oven. Bride's Use rule for Silver Cake and bake in angel cake pan forty to sixty minutes.

Lemon Queens, grated rind 1 lemon Make as Butter Cake and bake in buttered lemon queen pans twenty to thirty minutes.

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CAKE AND COOKIES; FJROSTINGS AND FILLINGS Cream Puffs 1| Clips flour Boil sugar, water and butter one minute; add flour all at once.

When mixture leaves side of the pan in a mass, add eggs, one at a time, beating thoroughly. all eggs are used, beat five minutes; drop from tip of tablespoon on to a buttered sheet and bake one half hour in quick oven.

Fill with cream chocolate filling, or whipped cream. Eclairs Use rule for Cream Puffs.

Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet.

Bake twenty to thirty minutes in quick oven.

Fill with cream, chocolate, coffee, or strawberry filling, and brush tops with melted fondant, chocolate frosting, or confectioners' frosting.

Lady Fingers grated rind 1 lemon powdered sugar until lemon-colored and thick; add sugar and continue beating.

Add lemon rind and the egg whites, beaten to a stiff froth.

Cut and fold in the flour and salt. Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide. thickly with powdered sugar.

Bake twelve minutes in a moderately hot oven.

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Sponge Drops Use rule for Lady Fingers. Drop from a tablespoon in rounds the size of a silver dollar on sheet.

Sprinkle with powdered sugar and bake as Lady Fingers. Sugar Cookies 1 tablespoon milk add baking powder, and salt, milk, and whites beaten to a stiff froth, and enough more flour to make of consistency to Cut off a small piece of dough, roll on floured board, sprinkle with granulated sugar, shape with cooky and bake ten minutes. Save all trimmings until the last. Do not mix trimmings with fresh dough. Sand Cookies 1 egg 2 teaspoons cinnamon mixed with \ cup blanched almonds Mix as sugar cookies; shape with doughnut cutter; brush with water or white of egg; sprinkle with cinnamon Decorate with halves of almonds. Bake in a quick oven.

Nut Cookies 1 cup chopped nut meats Mix like Sugar Cookies. Add nuts; drop from a teaspoon on to buttered sheet. Decorate with halves of nuts. Bake in quick oven.

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Bangor Brownies 3 squares chocolate i to J cup flour 1 egg 1 cup nut meats Put all ingredients in bowl and beat until well mixed. Spread evenly in buttered baking pan. Bake and cut in strips.

Creoles li cups brown sugar 1 1 cups pecan nut meats I cup of flour Mix all ingredients in bowl; Fill small buttered fluted tins one full.

Decorate with pecans. Bake twelve to fifteen minutes. Hermits f cup butter 2J cups flour J teaspoon soda each, clove, mace and 1 tablespoon hot water 1 cup raisins Mix in order given.

one quarter inch Shape with cooky Put one raisin in center of each round. Bake in moderate oven twelve to fifteen minutes. Chocolate Wafers IJ cups flour 4 tablespoons Lowney's Premium Chocolate, melted Mix in the order given. Pour into buttered pans in thin in quick oven six to eight Cut in long narrow strips while hot, and serve

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LOWNST'S COOK BOOK Wafers If cup flour Cream the butter and add other ingredients. on inverted tins.

in quick oven, cut in squares, and roll.

If this is done on top of the range, there will be less danger of the wafers breaking. Nut Wafers finely chopped nuts on the wafers just before baking.

Chocolate Jumbles Lowney's Premium 2 cups flour and enough more flour Chocolate, grated to roll out.

1 tablespoon milk Mix in the order given, toss on to a floured board, and roll to an inch in thickness. Cut out with a doughnut Just before putting into the oven, dust over with granulated sugar and bake ten minutes. See colored illustration, Plate XIII, opposite. Chocolate Walnut Wafers I teaspoon vanilla Chocolate, g»ated 1 cup chopped walnuts Cream butter; add dry ingredients, milk and flavoring. Spread on inverted pans which have been well buttered. nuts.

in moderate Crease immediately on removing from oven. See colored illustration, Plate XIV, opposite. •

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CHOCOLATE JUMBLES Plate XIII. 2(,:

•* t — < CHOCOLATE WALNUT WAFERS Plate XIV.

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LOWNEYS CHOCOLATE HERMITS Plate XV.

CHOCOLATE SWEDISH MERINGUES Plate XVI.

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CAKE AND COOKIES; FROSTINCS AND FILLINGS Lowney's Chocolate Hermits i oup butter J cup Lowney's Always Ready ^ cup raisins seeded Chocolate Powder Cream butter; add sugar, eggs, raisins, flour in which baking powder has been sifted, chocolate melted in water, salt and cinnamon.

Drop from a teaspoon on to a buttered baking sheet, put a raisin in the center of each hermit, and bake in a moderate oven. See colored illustration, Plate XV, opposite.

Chocolate Swedish Meringues i teaspoon cream of tartar Beat the whites of eggs until foamy; add cream of tartar, sugar and cocoa.

Continue beating until spoon will stand up in mixture; add vanilla and fold in the flour. buttered shallow pans in a moderate oven about twenty Put cakes together with following filling, and decorate top with tilling and candied fruit and nuts. Melt one half pound marshmallows. Cook one cup sugar and one third cup boiling water until, when dropped from tip of a spoon, a thread is formed. Pour slowly on to melted marshmallows, add one half teaspoon vanilla, and beat until thick enough to spread.

Put between and on top of cakes. Sprinkle with chopped nuts, raisins, cherries and angelica. This may be made in one large cake or cut in small ones the shape of dominoes and decorated in the same way.

See colored illustration, Plate XVI,

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' Cornucopias Shape wafers as soon as taken from the oven. Fill with whipped cream, or cream fillings of various flavors. Chocolate Dominoes \ cup chopped walnut meats 2 squares Lowney's Premium Cboc\ cup chopped figs elate, melted \ cup almond paste grated rind of orange orange juice Mix the ingredients with enough orange juice to make the mixture of the consistency to spread.

Knead on a sugared board.

Cut in of dominoes, coat with chocolate, and decorate with of almonds.

Chocolate Angelettes 4" tablespoons Lowney's Always \ teaspoon cream of tartar Ready Chocolate Powder confectioners' sugar Beat whites; add cream of tartar and sugar, and continue Cut and in Flavor and drop by spoonfuls on to a buttered sheet; sprinkle with sugar and bake in a moderate oven. Chocolate Cookies 1 egg 4 tablespoons milk Chill, roll, and shape.

Bake in a moderate oven.

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Chocolate Macaroons i pound almond paste 2 squares Lowney's Premium ChocI pound powdered sugar olate Mix almond paste and sugar, until the mixture feels like meal; add whites of eggs, one at a time, and work with a spatula until there are no lumps; add chocolate, salt and Drop from a teaspoon on to a buttered paper; bake twenty to thirty minutes in a slow oven. from paper as soon as cooked. If baked in a quick oven, they will not be a success. Cocoa Cocoanut Cookies cup Always Ready Chocolate Powder J cup heavy cream J cup shredded cocoanut Mix ingredients in order given. Chill, roll J inch thick, and^hape with cooky cutter. Bake in moderate oven. Lowney's Brownies J cup nut meats spread on buttered sheets, and bake ten to fifteen minutes. squares as soon as taken from oven. Mushroom Meringue Make a round of meringue mixture size of a quarter.

Shape stems by drawing mixture upward. Sprinkle tops with cocoa.

Bake in moderate oven. Remove from paper

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LOWNET'8 COOK BOOK and press stems into bottom of rounds to resemble mushrooms.

Macaroons 1 cup almond paste \ teaspoon almond extract* Mix almond paste and sugar until meal.

Add one egg white at a time and mix thoroughly. When well blended, shape on buttered paper in small rounds. on inverted dripping pan in a very slow oven. from paper immediately. Doughnuts 1 egg 2 teaspoons cream of tartar few gratings of nutmeg Beat eggs; add sugar, dry ingredients sifted, and milk. Add flour to make a soft dough. Chill over night if possible.

Roll to one inch thickness; cut with doughnut cutter; fry in hot fat, turning often. Crullers Add to doughnut two Roll one quarter inch Cut in pieces four inches long and two inches wide. Make two slits in each, twist slightly, and fry in hot fat. Hard Gingerbread IJ cups butter 3 teaspoons ginger

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CAKE AND COOKIES; FB0STIN6S AND FILLINGS; add quarter on inverted dripping pan.

Roll with creased rolling pin. Bake in quick oven. Cutin squares.

Cool and keep in air-tight receptacles. Molasses Drops 1 tablespoon ginger I cup molasses Pour boiling water over butter; add remaining ingredients, using sufficient flour to make a drop batter. Drop from tablespoon on to buttered tin.

in moderate oven fifteen minutes. New York Gingerbread f cup butter If cups powdered sugar IJ cups flour 1 tablespoon yellow ginger 1 teaspoon baking pqwder; add flour.

and beat ten minutes. Bake in buttered bread pan fortyfive to sixty minutes. Meringues 1 cup egg whites 1 cup fine granulated sugar Add salt to eggs; vbeat until very stiff. Add two tablespoons sugar, beat So continue until half the sugar is used.

When very stiff, cut and fold in the remaining sugar.

Drop by spoonfuls on to wet paper. on inverted dripping pan. Bake in slow oven thirty minutes. Remove from paper; take out uncooked portion; dry in Cool and fill with whipped cream or Arrange in pairs.

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lownmt's cook book Superior Gingerbread IJ teaspoons soda 1 egg 1 teaspoon ginger 1 teaspoon grated orange peel Mix ingredients in order given. Beat well and bake in loaf thirty minutes, or in muffin pans twenty minutes. Sour Milk Gingerbread 1 egg 1 cup sour milk 2 teaspoons ginger 2 teaspoons soda Mix and sift dry ingredients beat well, pour into buttered pan, and bake twenty to thirty Hot Water Gingerbread to 4 tablespoons butter or beef suet 1 tablespoon ginger Mix and sift dry ingredients; add remaining ingredients. Bake twenty to thirty minutes. Ginger Snaps J to J cup butter, suet, or J teaspoon soda chicken fat 1 tablespoon ginger Boil shortening and molasses two minutes. Add remaining ingredients, mixed and sifted.; over night.

Roll very thin.

Shape with knife or cutter^ Bake on buttered pan in quick oven eight to ten minutes.

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FROSTINGS Cocoa Frosting 1 cup confectioners' sugar 1 tablespoon cream or milk 1 teaspoon butter Beat white of egg, sugar and cocoa for Add flavoring, milk and melted butter. Spread on cake, when cool.

Cocoa Frosting No.

1 cup confectioners' sugar 4 tablespoons strong cofiee Mix cocoa and sugar; add hot coffee.

Stir over fire five Add salt and spread on cake. Rich Chocolate Frosting Lowney's Premium 2 teaspoons butter 1 teaspoon sherry wine, or Mix chocolate, add other ingredients, and when dropped in water, a soft ball is formed. Chocolate Frosting No. Lowney's Premium 1 teaspoon melted butter 2 cups confectioners' sugar chocolate, add other ingredients, and spread on One cup chopped walnuts makes a chocolate walnut Note. — Confectioners' • varies in thickening properties.

Should this frosting be too thick, dilute with a small quantity of hot water or milk.

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Boiled Frosting No.

\ cup hot water J teaspoon cream of tartar Boil sugar and water until it threads; pour on to the beaten egg white, pouring in a steady stream and very adding, while of tartar, juice and vanilla; stir until thick.

Spread on cold cake. Boiled Frosting No.

Follow rule for cooking Boiled Frosting No. Confectioners' Frosting No. 1 cup confectioners' sugar 1 teaspoon flavoring extract J teaspoon lemon juice Mix ingredients and beat until thick. Confectioners' Frosting No. 2 as Confectioners' No.

1, omitting vanilla, and flavoring with strawberry, raspberry, or orange juice.

Confectioners' Frosting No. 3 3 tablespoons milk, cream, or confectioners' sugar flavoring extract Add sufficient sugar to liquid to make of consistency to spread; add flavoring and use. Caramel Frosting No. 3 tablespoons caramelized sugar

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Boil sugar and cream till it begins to thread; add caramelized sugar and spread. Caramel Frosting No. 2 cups brcwn sugar 1 cup tHn cream few drops vanilla Mix ingredients except vanilla, and boil without stirring, until a soft ball can be formed; add vanilla.

until creamy.

Chocolate Frostings See page 269.

Coffee Frosting Confectioners' Frosting 'No. 1 2 tablespoons black coffee Follow directions for Confectioners' Frosting No. Fudge Frosting 2 squares chocolate y cup milk and six; add; cook six minutes; add vanilla, and beat until of consistency to spread. Fudge Nut Frosting Add one cup shredded nuts to Fudge just before removing from fire. Gelatine Frosting 1 teaspoon granulated gelatine 1 tablespoon cold water confectioners' sugar Soak gelatine in cold water; add boiling until dissolved; add sugar until of consistency to spread. Flavor and use.

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Cocoanut Frosting Use for Fudge Frosting; add one cup shredded Maple Frosting 1 cup maple sugar I egg white J teaspoon cream of tartar Boil sugar, water and cream of tartar until thread is formed.

Pour on to the beaten white, and continue beating until of consistency to spread. Marshmallow Frosting J pound marshmallow J cup hot water white of one egg Melt marshmallows in double boiler. Cook sugar and water until thread is formed.

Pour on to the Add melted marshmallows, flavoring, and until of consistency to spread. Marshmallow Nut Frosting Add one cup shredded walnuts or castanas to Marshmallow Frosting.

Marshmallow Tutti-frutti Frosting Add one cup mixed candied fruit and nuts to Marshmallow F'rosting.

Orange Frosting confectioners' sugar 4 tablespoons orange juice grated rind one orange Soak rind in fruit juice one half hour; strain; add remaining ingredients until of consistency to spread.

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Nougat Frosting 1 cup chopped almonds Brown almonds in oven. Caramelize four tablespoons sugar, add almonds, cool, and pound.

and water until it threads, add almond powder, pour on to the beaten whites, and beat until thick enough to spread. Fig Frosting To Confectioners' Frosting No.

1 add one cup figs which have been boiled in one half cup water until tender, and chopped until fine. Wine Frosting To Boiled Frosting No. 2 add one tablespoon Madeira or sherry wine, and omit vanilla. Fondant J teaspoon cream of tartar IJ cups water Boil sugar and water until a soft ball can be formed. Wash sides of saucepan with moist cheese cloth, as fast as the crystallizes.

on to marble.

it begins to harden, work a spatula creamy.

Chill, flavor, melt, and use for frosting. Ornamental Frosting confectioners' sugar To egg whites add three tablespoons sugar. Beat five add in quantities, between addition.

Continue thus is stiff enough to spread. Use pastry bag and tube to decorate cake with this frosting.

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Brown Sugar Frosting Make the same as Boiled Frosting. Marshmallow Frosting No. 2 Boiled Frosting J pound marshmallows Heat marshmallows in oven; when puffed arrange on top of cake and pour Boiled Frosting over them. Mocha Frosting 1\ cups confectioners' sugar IJ cups scalded milk I cup flour \ cup strong cofiee 1 cup granulated sugar 2 squares chocolate (melted) Cream butter; add confectioners' sugar. Beat eggs; add granulated sugar, coffee and chocolate. Cook in double boiler ten minutes; cool, flavor, and add to creamed butter.

Use for filling and frosting for mocha FILLINGS Rich Chocolate Filling Lowney's Premium 2 tablespoons boiling water Melt chocolate; add hot water. Mix sugar and cornstarch, add yolks of eggs and milk, and cook in double until mixture thickens, stirring constantly.

Add flavoring, salt and chocolate mixture.

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Simple Chocolate Filling Lowney's Premium 2 teaspoons butter 1 egg 3 tablespoons milk 1 teaspoon vanilla, or 1 tablespoon -wine Melt chocolate, add remaining ingredients except flavoring, and cook in double boiler it thickens, Cool and add flavoring.

One cup chopped nuts or one cup shredded cocoanut or one cup mixed fruit may be added to this filling. Cocoa Nougat Filling I cup water 1 cup nut meats, cut very fine J teaspoon cream of tartar 3 tablespoons powdered sugar J cup heavy cream Mix nut meats, egg yolk and powdered sugar; add cream beaten until stiff.

Boil sugar and hot water until a thread is formed.

Pour sugar mixture on to slightly beaten white of egg; add cream of tartar and flavoring, and beat until thick enough to spread.

Add nut mixture, beat well, and spread over cakes.

Note. — If this mixture becomes too thick, it may be thinned by adding a small quantity of hot water. Caramel Filling 6 tablespoons caramelized sugar Cook butter, sugar, and cream together until it threads. Add caramelized sugar and flavoring. Cool and fill.

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1 cup grated cocoanut juice and rind 1 lemon Mix cornstarch, sugar and egg yolks; add milk, butter, and cook twenty minutes, stirring occasionally; add lemon rind, juice and cocoanut.

Coffee Filling Use rule for Cocoanut Filling, substituting one half cup black coffee for cocoanut, omitting lemon, and after addition of coffee until mixture thickens. Cream Filling J cup cornstarch 1 J cups milk Mix cornstarch, sugar and eggs; add milk and butter; cook in double boiler twenty minutes, stirring constantly. Cool, add salt, flavoring, and spread between cakes. Cura9oa Use for Filling, adding one orange curagoa.

Date 2 cups dates J cup beaten cream Remove stones and cut dates in small pieces; add remaining ingredients and spread between cakes. Fig 2 cups figs, chopped

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Cook ingredients in double boiler until of consistency to spread.

Date and Almond I cup thin cream 1 cup chopped dates i cup chopped almonds Boil sugar and cream until it threads. Pour on to the; add chopped dates and almonds. and use for filling. 1 cup maple syrup i cup beaten cream Boil syrup until it threads; pour on to the beaten white; add cream, salt, and beat until thick enough to spread. Marshmallow Filling ^ pound marshm allows Melt marshmallows in top of double boiler; when liquefied, pour on to the beaten white, beat until thick. 2 tablespoons boiling water 1 teaspoon cold water 2 teaspoons gelatine grated rind 1 lemon Cover gelatine; dissolve in; add to beaten whites with sugar, rind and juice. Nougat Boiled Frosting 1 cup chopped nut meats 1 egg Beat egg; add powdered sugar, beaten cream and nut; add mixture to Boiled -Frosting. Beat until thick enough to spread,

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. LOWIfET'S COOK BOOK Nut and Raisin 1 cup raisins 1 cup chopped nuts Seed raisins and chop until fine; add chopped nuts.

Beat egg until; add sugar, nuts, raisins and lemon Cream Filling juice and rind one orange 1 teaspoon butter J cup orange pulp Mix fruit juice and grated butter, cream and orange pulp.

Spread on cake.

Fudge 4 squares chocolate 2 cups rich milk Mix all ingredients and let stand on back of range until mixture liquefies. Boil until a soft ball is formed. until creamy.

Spread between cakes. Nut Fudge Filling Add one cup chopped nuts to Fudge Filling. Tutti-frutti Fudge Filling Add one and one half cups chopped nuts and candied fruits to Fudge Filling. Marshmallow Fudge Filling Melt one half pound marshmalloTTS in double boiler and add to Fudge Filling.

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Peach Filling 1 cup peach pulp Mix ingredients, spread between cake. Pineapple Filling 1 cup grated pineapple 1 tablespoon orange rind Mix pineapple, fruit juice and rind, and enough confectioners' sugar to make of consistency to spread.

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CHAPTER XV FROZEN DESSERTS Directions for Freezing Select a reliable freezer and one which runs easily.

Keep the gearing well oiled. Adjust the freezing can in the freezer, making sure that all parts fit and that the crank turns readily. Place ice in bag made of ticking or strong sacking, and, with a wooden mallet, until very fine.

Surround the freezing can with ice and rock salt, using three measures of ice and one of for ice cream and sherbets; two measures of ice and one of salt for sorbets, frappes, etc.; equal measures of of for molding and for freezing mousses, bombes, and parfaits. For freezing ice cream, when the freezing can is cold, pour in mixture to be frozen, let stand five minutes, then turn the crank slowly for eight or ten minutes, then more rapidly until mixture is frozen.

Remove dasher, scrape cream from sides of freezing can to the middle and press down so as to have the cream one solid mass; let stand to season, or if to be molded, pack in the mold. A one-pound baking powder can makes an excellent mold if one has no brick mold.

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Directions for Molding Have the mold chilled; press the frozen mixture well into the sides and bottom of mold, packing solidly until overflowing; put on cover, making sure that it fits securely; if in doubt, brush with lard or butter. Tie on cover and._immerse in ice and salt, using equal parts of each; let stand one to three hours, depending upon degree of hardness desired.

Mousses and parfaits are put directly into the mold, filled to overflowing, covered according to directions, and allowed to stand from four to six hours in ice and salt. Frozen desserts are divided into:— Philadelphia ice cream, which is cream sweetened, flavored, and stirred in freezer while freezing; ice a of different degrees of richness, with or without cream, and stirred while freezing.

Mousses, parfaits and biscuits are made with and without or whipped and frozen without stirring.

ices are divided sherbets, frappes, and punch, all stirred while freezing. Bombes are combinations of ice cream and sherbet, or sherbet and charlotte russe mixture. Chocolate Fig Ice Cream 4 ounces Lowney's Premium Chocolate 1^ cups finely chopped figs Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and freeze, stirring occasionally while freezing to keep figs from settling to the bottom.

Note.— If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy.

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Chocolate^ Philadelphia Ice Cream Chocolate, or 4 cups light cream J cup hot water Melt chocolate, add remaining ingredients, and freeze. Chocolate Junket Ice Cream 1 junket tablet 1 tablespoon cold water; add melted chocolate and sugar; cook three When lukewarm, add junket tablet which has been dissolved in cold water. Add cream and freeze.

Two of give a very delicately flavored cream.

Cocoa Frapp!

J tablespoon arrowroot Chocolate, or 1 tablespoon sherry wine ^ cup Lowney's Cocoa 1 inch stick cinnamon Mix chocolate, cinnamon, sugar, cornstarch; add;; add vanilla, sherry, and freeze. Serve in frappe glasses, and garnish with cream flavored and beaten, and candied cherries. Three cups of milk and one cup strong coffee may be used instead of all milk.

See colored illustration, Plate XII, page 251.

Chocolate Ice Cream

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FBOZEN DISHES Scald one cup of cream; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy; add sugar, salt, vanilla, and the remaining three cups of cream which has been beaten stiff. When well blended, add beaten yolks of eggs. Chocolate Ice Cream No. J cup flour 1 pint cream Beat eggs; add flour, one cup sugar, and milk double boiler twenty minutes. Melt chocolate; add sugar, boiling water; cook until glossy, then add to egg mixture;; add cream, salt, and freeze. French Ice Cream 4 to 6 egg yolks 1 tablespoon vaniUa Make a soft custard of milk, sugar and yolks of eggs. add whipped, and FrGGZG Philadelphia Ice Cream 4 cups light cream 3 cups heavy cream and one cup 1 tablespoon flavoring Mix the ingredients and freeze without cooking. Brown Bread Ice Cream Add to French Ice Cream one cup brown bread crumbs dried.

Banana Add the pulp of bananas and two lemon juice to Philadelphia Ice Cream.

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Cocoa Ice Cream 2 cups cream, or 2 cups milk and 1 tablespoon cornstaroli or arrowroot i to J cup Lowney's Cocoa Mix cornstarch or arrowroot; add scalded milk, and cook twenty minutes in double boiler.

Beat eggs; add cream, or milk and butter; pour on to this mixture, cornstarch mixture. Add vanilla and freeze. One cup raspberry juice added just before freezing gives a pleasant variety. See colored illustration, Plate XVII, Chocolate Mousse 1 cup thin cream whip from 3 cups cream 1 tablespoon granulated gelatine Melt chocolate; add sugar and one cup cream; boil one minute.

Mix gelatine water, add to; cool, add flavoring, salt and whip from Pour into mold, pack in equal parts of salt, let stand four hours. See. colored illustration, Plate XVIII, opposite.

Frozen Chocolate i teaspoon vanilla Melt chocolate; add sugar, salt and boiling water add scalded milk and flavoring; when cool, Serve with cream sweetened and flavored, either plain or whipped.

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Plate XVII.

a-t-*-; CHOCOLATE MOUSSE Plate XVIII. For Recipe see page 2S4

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'^r^i-.J-.Afl^WW*' FROZEN CHOCOLATE SOUFFLE Plate XIX.

For Recipe see page 2S; ICE CREAM WITH CHOCOLATE SAUCE Plate XX.

For Recipe see pages 234 and 285

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Frozen Chocolate Souffl6 rind and juice of 1 lemon 4 tablespoons sherry wine Chocolate, melted Cook first five ingredients until mixture thickens; add chocolate, and cream beaten Pour into serving dish, and pack in equal parts of ice and Let stand three hours.

A very good way is to put serving dish in lard pail, then surround pail with equal parts of ice and salt. See colored illustration, Plate XIX, opposite. Plain Ice Cream Prepare as for Soft Custard. This is the simplest and cheapest ice cream made. One pint of cream added is an improvement. Freeze according to directions for freezing.

See colored illustration, Plate XX, Cocoa Macaroon Ice Cream Make a cream the same as for Cocoa Nut Cream, except omit the nuts.

Brown in the oven two dozen macaroons. Crumb in meat chopper; add macaroon crumbs and ^ cup sherry to cream mixture.

Cocoa Cocoanut Cream Make a cream the same as for Cocoa Nut Cream, except omit the nuts, and add one cup of shredded cocoanut and the rind and juice of one lemon. Ifreeze.

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Cocoa Nut Cream Ice ^ cup Lowney's Cocoa H cups sugar 1 cup walnuts Mix and add When well blended, add scalded milk. double boiler, stirring constantly, twenty minutes. Add nuts finely chopped, flavoring and cream. Burnt Almond Ice Cream Blanch and chop one cup almonds. Caramelize tablespoons sugar; add chopped almonds.

pound to a powder.

Add to French Ice Cream with one teaspoon almond extract. Add to French Ice Cream, one cup of caramelized sugar. Cool and freeze.

Coffee Ice Cream Add one cup black to French or Philadelphia Ginger Ice Cream Add one cup preserved ginger chopped fine, two spoons lemon juice, and three tablespoons ginger syrup to Philadelphia or French Ice Cream. Macaroon Ice Cream Add one cup dried and pounded macaroons to French or Philadelphia Ice Cream; flavor with one half teaspoon almond extract, one tablespoon sherry, and one half teaspoon vanilla.

EVeeze.

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Maple Ice Cream Add one cup maple syrup to French or Philadelphia Freeze and serve with Maple Sauce. Nougat Ice Cream Add one half cup each of chopped walnuts, almonds, and filberts, to French or Philadelphia Ice Cream. one and one almond.

Orange Ice Cream Add one cup orange and one half cup orange pulp to Philadelphia Ice Cream. Flavor with one teaspoon vanilla and one tablespoon lemon juice. Peach Ice Cream Add two cups stewed and strained peaches to Philadelphia Ice Cream.

Flavor with one teaspoon lemon Pineapple Ice Cream Add two cups pineapple juice and pulp to French or Philadelphia Ice Cream. Pistachio Mix one half cup Pistachio nuts chopped fine, and one cup almonds chopped fine, with Philadelphia Ice Color a delicate green and flavor with one teaspoon almond. Plum Pudding Ice Cream To Philadelphia Ice Cream add one cup dried and pounded Plum Flavor with one brandy.

Add two cups strawberry juice and pulp to Philadelphia Ice Cream.

Freeze, and serve with Strawberry Sauce.

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LOWNMY'S COOK BOOK Add two tablespoons sherry or Madeira to Philadelphia Coffee Mousse 1 pint cream 1 cup black coffee Whip the cream, add sugar and coffee, turn mixture a mold, pack in let Chocolate Mousse Wo.

Substitute four ounces melted chocolate for in mold, pack in ice and and let stand four hours.

Strawberry Mousse Substitute two cups mashed berries for coffee, and proceed as for Coffee Mousse.

Fruit Mousses Mix two cups of any fruit.pulp, with powdered sugar to sweeten, with the whip from one pint cream. A small amount of lemon juice brings out the flavor of other fruits. Pack and let stand in ice and salt four hours. Silver Parfait 1 pint cream Boil sugar and water until it threads. Pour on to the beaten whites of eggs, add the whip from cream, flavoring, pack in ice and salt, and let stand four hours.

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Cocoa Parfait 2 teaspoons vanilla 4 tablespoons Lowney's Cocoa Boil sugar and water together ten minutes; pour syrup on to cocoa which has been beaten with the egg yolks; cook over hot water until of the consistency of soft custard.

until cold; add the cream which has been vanilla, and Turn cover, and pack in equal measures of finely crushed ice and rock Let and cream, sweetened and flavored, and press through the pastry bag. The parfait may be served in champagne glasses and garnished with beaten cream and candied See colored illustration, Plate XI, page 251. Golden Parfait i cup water 1 pint cream Cook sugar and water Pour slowly on to the beaten egg yolks, add' whip from cream, turn into mold and pack in ice and salt, and let stand four hours.

Cafe Parfait Add one fourth cup black coffee to Golden Parfait and freeze as Golden Parfait. Maple Parfait Substitute maple syrup for boiled sugar and water in Golden Parfait.

Mold, pack in salt four hours, and serve with chopped browned almonds.

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LOWNEY'8 COOK BOOK Nesselrode Pudding To Golden Parfait add one cup boiled chestnuts, mashed, one cup candied fruit soaked in wine, one cup chopped Flavor with one teaspoon vanilla, one tablespoon sherry.

pack, mold, and serve with rum Biscuit Tortoni Mix one cup pounded macaroons, two sherry, two tablespoons caramelized sugar pounded, with Golden Parfait.

Pack in paper boxes, pack boxes in pail, and pack pail in equal parts ice and salt, for four hours. Serve in boxes, sprinkle with brown chopped almonds. Biscuit Glace Add two maraschino, two sherry, to Golden Parfait. Fill paper boxes, pack boxes in pail, pack pail in ice and salt, and let stand in ice and salt four hours.

SoufEle Glace 1 tablespoon grated lemon rind \ cup wine Mix yolks of eggs, lemon juice, rind, sugar and until thick.

Cool; add beaten whites and cream beaten until stiff.

Add wine, fill paper cases, pack cases in pail, and pack pail in ice and salt four hours. Plain Water Ice Boil sugar and water; beat until cold. Add egg whites beaten until stiff and flavoring.

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FROZEN niSHm Lemon Water Ice Add the grated rind of one lemon and the juice of three lemons to Water Ice. Orange Water Ice Add rind of one orange, one half cup orange juice, two tablespoons lemon juice, to Plain Water Ice. Pineapple Water Ice Add two cups pineapple chopped and pressed through a sieve, with two tablespoons lemon juice, to Plain Water Ice.

Lemon Sherbet The same as Water Ice, omitting the whites All fruit sherbets made in the same way. Strawberry Bombe Glace a Ice Pineapple Water Ice.

Pack in salt four hours.

Serve with Strawberry Sauce. Raspberry Bombe Glace a mold Raspberry Water Ice.

Ice or whipped sweetened and flavored.

Pack in ice and salt four hours. Sultana Roll Line sultana roll molds, or one-pound baking powder boxes, with Pistachio Ice Cream. Sprinkle with candied fruit which has been soaked in brandy over night, and with Vanilla Ice Cream or with Silver Parfait, or beaten cream sweetened and flavored. Pack in ice and salt four Serve with Claret Sauce.

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Lalla Rookh Use rule for Philadelphia Ice Cream. When frozen add one cup Jamaica rum. Serve in glasses. CafI Frappe 3 cups coffee Freeze to consistency of mush. Serve in frappe glasses with whipped cream on top. Orange Frappe 1 cup orange juice pulp of four oranges Boil sugar and water five minutes, add other ingredients, and to a mush.

orange syrup and sprinkle with candied orange peel, finely chopped. Grape Frapp6 Substitute one cup grape for orange juice, and freeze to a mush.

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CHAPTER XVI BEVERAGES French Chocolate 3 cups milk scalded J cup ground coffee 2 tablespoons brandy Melt two squares Lowney's Premium add sugar and boiling water, boil two minutes. Scald the milk strain, and add to brandy.

Dover egg beater and serve beaten cream.

Plain Chocolate Melt two squares Lowney's Premium Chocolate, add; two minutes, add scalded milk and beat with Dover egg beater to prevent scum from forming. Serve very hot.

Emergency Chocolate 2 teaspoons Lowney's Always Ready Chocolate Powder 1 cup scalded milk Mix two teaspoons Lowney's Always Ready Chocolate Powder with boiling water; boil three minutes, stirring all the time; add scalded milk and cook in double boiler ten minutes; add a few grains of salt and more sugar if

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needed; beat and This may be made without cooking so long.

Condensed Milk Chocolate J can condensed milk; add sugar, salt, and boiling water in has been mixed the condensed If condensed milk has been sweetened, omit Brandy Cocoa 4 tablespoons Lowney's Break1 tablespoon brandy fast Cocoa f teaspoon salt Mix four tablespoons Lowney's Breakfast Cocoa, four one cup; when smooth, add four cups scalded milk and in double boiler twenty minutes; add one tablespoon brandy and salt; beat and serve; garnish with beaten cream. Breakfast Cocoa 2 tablespoons Lowney's Breakfast Cocoa Mix two tablespoons Lowney's Breakfast Cocoa, two one eighth; add two gradually; when smooth,; add two cups scalded milk, beat with a Dover egg beater until frothy. Breakfast Cocoa with Condensed Milk 4 tablespoons Lowney's Break2J cups boiling water fast Cocoa J cup condensed milk

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BEVERAGES Mix four tablespoons Lowney's Breakfast Cocoa with one cup boiling water; boil two minutes; add one and one half cups boiling water which has been mixed with one half cup condensed milk and a few grains salt; bring to the boiling point and serve with or without whipped cream. If condensed has not been sweetened, add two tablespoons of sugar to the cocoa. Tea freshly boiled water 1 teaspoon tea for each cup Scald an agate-ware teapot; put in as many teaspoons tea as cups required. Cover with as many cups of boiling water as there are teaspoons of tea.

Serve immediately.

Russian Tea tea, serving a thin of lemon and sugar with each cup.

Tea Punch Prepare tea as for Russian Tea and serve with a thin slice of lemon and lump sugar soaked in brandy. Iced Tea tea.

Serve in glasses with crushed ice, with one tablespoon lemon juice in each glass. Boiled Coffee No.

1 cup freshly ground coffee 1 whole egg or one egg white Mix coffee, egg and one half cup cold water, add boiling water, boil hard Set on back part of range, add other half cup of let stand minutes, and serve with hot milk, cream and sugar. No. 2 Use rule for Boiled Coffee, using six cups cold water instead of boiling water.

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No. 3 1 cup coffee Put coffee in cheese cloth bag. Tie, allowing room for to swell.

Place in scalded coffee pot, cold water, and boil ten minutes. Remove bag, let stand two minutes on back of range, and serve with hot milk, sugar and cream.

French Coffee 1 cup very finely ground or powdered coifee Place coffee in strainer, add boiling water gradually, and refilter, if liked very strong. Iced Coffee Add hot milk to black coffee, flavor with vanilla, and sweeten to taste.

Chill; serve in glasses with a tablespoon of chopped ice in each glass. Black Coffee Allow two tablespoons of coffee for each cup of boiling Always make in French coffee pot. After-dinner Coffee 1 cup coffee 1 egg slightly beaten i ounce chicory 4 cups boiliag water Mix chicory, egg and cold water, add boiling water, and boil five minutes; let stand five minutes on back of range where it will keep hot. Serve without sugar or These ingredients may be used in the French pot, and the liquid may be poured through the coffee until the required strength is obtained.

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BEVEUAGES FRUIT BEVERAGES Claret Cup 1 pint claret 1 cup cura9oa 1 slice cucumber 1 cup soda water juice of one orange sugar to taste Champagne Cup 2 cups champagne 2 cups Apollinaris 2 cups soda water ice 1 bunch mint 1 tablespoon powdered sugar 1 slice cucumber juice and rind one orange juice of one half lemon Cider Cup 2 cups cider rind of one lemon 1 slice cucumber J cup brandy few gratings nutmeg large piece ice Lemonade Boil two cups of sugar and four cups water until a rich syrup is formed. Add one cup lemon juice. Dilute with ice water.

Orangeade \ cup lemon juice f cup orange juice 2 oranges sliced Make the same as Lemonade. Fruit Punch SujBficient to serve twenty-five persons. 1 box strawberries hulled ' and cut in pieces 2 quarts Apollinaris 4 bananas cut in slices 1 pineapple shredded juice of 6 oranges 1 cup fruit juice juice of 3 lemons

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Boil sugar and water five minutes; add fruit, ice, Apollinaris, and the right strength.

One cup maraschino cherries may be added. Currant Punch 4 cups currant juice 2 cups tea Boil sugar and water five minutes; add tea, juice, lemons and oranges sliced, and a large piece of ice. Milk Punch 4 teaspoons of sherry, brandy, or 1 teaspoon sugar Madeira few gratings nutmeg Put two lumps of ice in glass; add sugar, milk and; shake, strain, and add nutmeg. Mint Julep No. 1 bunch mint juice 6 lemons 2 cups ice water Chop mint; add ice water; let stand over night. sugar and water;; add lemon juice and mint water. Serve with crushed ice; garnish with mint leaves. Mint Julep No. 2 Put three sprigs mint with one half teaspoon orange bitters in a glass; add one sherry glass Vermouth and one half cup whiskey; shake well; add one half cup crushed ice, stir to crush the mint. Add two slices orange, two or strawberries, and a few sprigs of mint.

Add more ice and serve when the outside of the glass is frosted.

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CHAPTER XVII FRUITS AND NUTS AND CANDY Fruits and Nuts Fktjit is especially wholesome, although not nutritious. The best time to eat fruit is in the morning. Most fruits are improved in flavor by being chilled. A dish of different fruits attractively arranged makes a very acceptable center piece.

To prepare Fruit for the Table be washed and wiped dry.

should be looked over very carefully, and, if dirty, washed by putting in a colander and allowing cold water to run gently over them, or place the colander in a bowl of cold water and raise up and down several times, then drain thoroughly and chill before serving.

Cherries should be looked over, and served with their stems on.

Bananas should be wiped and chilled.

Currants should be washed and drained, and served on the stem.

Figs, if the dried ones, should be washed, drained, and Grape fruit should be cut in halves, the pulp loosened from the skin, and the pith cut out, then it may be served plain, or sugar and wine may be poured over it just before chilling.

Serve one half grape fruit to each person.

Grapes should be washed if dirty, but the bloom is then

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lost; if picked on one's own vines, it may not be necessary to wash them; but when bought in the market, it is better to wash and drain, and chill them. Peaches and plums should be wiped with a soft and chilled before serving.

Quinces are never served raw.

Strawberries are often served with their hulls on around a mound of sugar; but if they are to be served with sugar and cream, of course they must be hulled and chilled. Oranges may be chilled and served in the natural state; or prepared the same as grape fruit, and one half served to each person; or peeled and the sections almost, but not quite, separated; or the orange may be cut in the shape of a basket, the pulp removed, the membrane cut off, and the basket refilled with the pulp, which may be- sweetened or not.

Pineapples may be served in various ways; perhaps the most popular way is to cut off a slice from the top scoop out the center with a fork, and return pulp to pineapple, put on cover, chill, and serve. Pineapples may be cut in the outer skin be removed, and the tough pith taken out, then serve one or two slices to each person.

If the pineapples are not fully ripe, it is better to remove the skin, pull the pulp in pieces with a fork, then cover with sugar, and chill over night. Pears should be carefully wiped and Melons be thoroughly Cantaloupes should be cut in halves, have the seeds removed, and serve one to a person.

Watermelons be cut in halves, then each half cut in pie-shaped pieses; serve one piece to a person.

Nuts are ordinarily served only at dinner. Hard-shelled

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FBUIT8 AND NUTS AND CANDY nuts should be cracked, served in the shell, or without the Almouds are cracked, and a portion of the discarded, or they may be blanched and salted, and served with the bonbons. Pecans, filberts, peanuts and walnuts are treated in the same way as almonds. Castanas or Brazilian nuts are cracked and served in the sheU.

CANDY Butter Scotch No. 3 cups brown sugar J teaspoon soda f cup water all a thread is formed when dropped from a spoon.

hot buttered pans, crease, and let stand until hard. Butter Scotch No. 2 J teaspoon soda Cook in the same way as Butter Scotch No. Butter Taffy all ingredients brittle when tried in cold Pour into hot buttered pans, crease, and cool. Cream Candy 1 teaspoon cream of tartar

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and cream of tartar brittle wlien tried in cold water; add vanilla; pour on to greased platter or marble. Pull as soon as it can be handled. Cocoanut Candy 1 cup cocoanut Cook sugar and cream twelve minutes; add butter and Pour into greased pans, crease, and cool. Buttercups 2 cups molasses all brittle when tried in cold Pour on to hot buttered platter; pull when cool enough to handle; in a sheet two inches wide, a of fondant, then with a of molasses candy, press together and cut in inch pieces. Molasses Candy 2 cups molasses 2 cups brown sugar ^ cup vinegar Boil ingredients until brittle when tried in cold water. into hot buttered pan; pull when cool enough to handle.

Maple Sugar Candy 1 cup maple sugar Boil until brittle, pour into greased pan, crease, and One cup nut meats may be added just before pouring into pans.

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FSUITS AND NUTS AND CANDT Peanut Brittle 2 cups shelled peanuts sugar; when a golden brown, add chopped nuts; pour into hot buttered pan, crease, and cool.

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CHAPTER XVIII PRESERVING CANNING AND PRESERVING Canned fruits are now more popular with most people than preserved fruits. The expense in preparing them is less, and the natural flavor is retained.

To prepare fruit for canning, look over carefully, reject imperfect fruit, and be sure that the fruit is clean. The fruit may be cooked in a saucepan with just enough sugar to make it palatable and water to keep the fruit from burning and transferred to sterile jars; or it may be put into sterile jars in the first place, and cooked by steam, — the latter method preserves the color and flavor better. To sterilize jars, put jars into cold bring water to the point, and boil ten minutes; fill jars with fruit, and pour in syrup to overflowing; adjust rubbers and covers.

Invert and let stand on folded cloth until cold; if there are no air bubbles, place jars in a cool dark closet to keep.

If air bubbles are present, take off reheat, and add more hot syrup and proceed as Canned Apples 4 pounds apples 2 pints water 1 pound sugar juiee and rind of 2 lemons Pare and core the apples; cover with cold water. sugar and water five minutes; add apples and simmer until; add lemon juice and rind; place apples in sterilized

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PRESEBVINQ jars; to overflowing with syrup; adjust rubbers and covers; set in a cool place until cool then keep in dark dry closet.

Canned Apples and Pineapple 4 pounds apples 4 pounds pineapple 2 pints water rind of 4 lemons Pare, core, and cut the apples in rings. Cut pineapple in slices, remove skin and eyes, and cut pulp into squares, being careful to reject the core.

Boil sugar and water; add pineapple; cook until tender; then cook apples until tender; add lemon rind; fill jars which have been sterilized with apple and pineapple, adjust rings, jars with syrup, adjust covers, seal. Canned Blackberries 4 quarts blackberries 2 pints sugar Place sugar and berries in preserving kettle, let stand several hours, then cook slowly until the boiling point is reached; boil five minutes; fill sterilized jars and seal. Canned Blueberries Blueberries are canned the same as Blackberries, allowing one half cup water for every four pounds of blueberries. Canned Cherries 4 pounds cherries 1 to 2 pounds sugar Stone the cherries or not as preferred. Place sugar and cherries in preserving kettle, let stand two hours. until tender, fill sterilized jars, and seal. Canned Currants 4 pounds currants Wash, stem, and cover" currants with sugar; let stand in preserving kettle over night. Cook slowly until boiling point is reached, skim, fill sterilized jars, and seal.

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Canned Gooseberries 4 pounds gooseberries Stem and wash gooseberries, cover with let stand over night; if green, add one quarter cup water; bring quickly to boiling point, fill jars, and seal. Canned Huckleberries Huckleberries are canned in the same way as BlackCanned Peaches 4 pounds peaches 1 pint water Pare peaches and cook in sugar and water, either whole or in in jars, syrup, and seal.

Pears, pineapples, and plums are canned in the same way as peaches.

Canned Quinces 4 pounds quinces 1 pint water Cook sugar and water until syrupy. Pare and quarter quinces; let stand in cold water. Cook in boiling water tender, then in sugar and water syrup Arrange quinces in jars, fill with syrup, and seal. Quinces and 4 pounds quinces 2 pounds apples 1 quart water Pare and quarter quinces and apples, let stand in cold to prevent discoloration.

until tender, then simmer in sugar and water syrup ten Arrange fruit in jars, fill with syrup, and seal.

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PBESMRVING Raspberries 4 pounds raspberries berries and sugar in alternate layers in glass jars; set jars on trivet in large boiler two thirds full of water; cover and until the in boils vigorously.

Renaove jar; if berries have settled, refill from another jar, and seal. Strawberries Prepare in the same way as Canned Raspberries. Canned Beans Prepare string beans as for boiling. Cook in water one Fill sterilized jars with beans, adjust rubbers, fill with cold water, and put on covers. Arrange on rack in boiler, fill boiler two thirds full with water, cover boiler, and boil hard two hours. Seal and remove jars. Cut fresh young corn from the cob. Pack sterilized jars to overflowing with Seal, set on trivet in boiler, surround with cold water, and or six hours, having boiler covered all of the in dark, cool place.

Canned Peas Cook shelled peas in boiling water one half hour. sterilized jars with cooked peas, then pour in cold water until jar will hold no more. Set jars on trivet in boiler, surround jars with cold water, cover boiler, and boil four Seal, and keep in cool place. Canned Tomatoes Remove skins from tomatoes; boil hard twenty minutes; fill sterilized jars, being careful to keep seeds away from rubbers.

Seal, and keep in cool place.

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Preserving Equal weights or amounts of fruit and sugar are used in preserving.

Select perfect fruit, weigh or measure absolutely accurately, and always cook the fruit long enough to kill all life,— small fruits, one hour, and large fruits until thoroughly tender.

4 pounds apples rind and juice of 6 lemons pare, and quarter apples; in water ready to use.

Cook sugar and water; add apples, cook until tender; add lemon juice and rind. jars with apples, then with syrup, and seal. Preserved Crab 4 pounds crab apples 4 jjounds sugar juice of 4 lemons - Wash crab apples, and cook in sugar and water syrup until tender; add lemon jars with fruit, then with syrup, and seal. The fruit is much more attractive if the skin is left on, but may be removed if preferred. Blackberries 4 pounds blackberries Look over berries and wash. Cover with sugar and let stand two hours. the boiling point is reached, boil one minute; cool, bring to the boiling point again, boil one minute; jars first with fruit, then with juice, and seal.

Preserved strawberries, raspberries, thimbleberries, and gooseberries are prepared in the same way.

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PRESERVING 4 pounds cherries Wash cherries; remove stems and stones. Cover cherries with sugar, let stand two hours; th6n set on stove, and bring slowly to the boiling point; cook until cherries are tender.

Fill jars first with cherries, then with syrup; seal.

Preserved currants and huckleberries are prepared in the same way.

4 pounds citron Wash citron, cut in halves, remove seeds; cut each half into eighths, cover with salt, then with water; let stand over night, then drain. Cover with cold water, let stand Drain, remove skin, and cook in syrup of sugar and water is tender.

piece carefully to a platter. jars with citron, and then with boiling syrup. Seal.

If the citron lacks flavor, the juice and rind of four lemons and a small piece of ginger root may be boiled with the syrup.

If the citron is placed in the jars while it is hot, the pieces will not keep their shape. Preserved Peaches 4 pounds peaches Pare, cut in halves, and take out stones.

peaches and sugar in layers in preserving kettle; let stand over night.

In morning simmer until peaches are tender; jars with fruit, boil syrup five minutes, fill jars with syrup, and seal.

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Preserved Pineapple Prepare in the same way as Preserved Peaches. Preserved Pears 4 pounds pears Wash, pare, and cut pears in halves. Put in cold water.

Make a syrup of sugar and water; cook only enough pears to fill a jar at a time; when tender fill jars with fruit, then with syrup, and seal.

Preserved Apricots Prepare in the same way as Preserved Pears. Preserved Plums 4 pounds plums damsons or green gages or blue plums Pick over and prick plums. Arrange alternate layers of plums and sugar in bowl, let stand over night; in the morning drain off syrup, boil, and skim; add plums and cook until tender.

Cool plums on jars with plums, then with boiling syrup, and seal. Preserved Quinces 4 pounds quinces Wash, wipe, pare, core, and cut quinces in quarters.

Put in preserving kettle, cover with boiling water. Simmer until tender.

Cool on platters.

Mix sugar with one pint of water in which quinces have been cooked; boil ten Add quinces a few at a time, cover kettle, and cook slowly until quinces are of a rich red color. Fill jars with quinces, then with boiling syrup, and seal. One half quinces and one half apples may be used in this recipe.

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PBESERVINQ Preserved Green Tomatoes 4 quarts green tomatoes 1 inch ginger root Wash tomatoes and cut in; add sliced lemons, sugar, water and ginger root.

Simmer two hours, then simmer two hours more. Pour into jars and seal. Preserved Ripe Tomatoes Prepare in same manner as Preserved Green Tomatoes, except that the tomatoes must have skins removed beforb slicing them.

Brandied Peaches 4 pounds peaches 2 cups brandy Cut peaches in halves, remove stones, and cook in sugar and water syrup five minutes; take out, remove skins, and cook again in syrup five minutes. kettle from range, and let peaches stand in syrup over In morning reheat, pack peaches in jars, and fill jars with an equal quantity of syrup and brandy. Seal.

Brandied Plums Prepare in the same manner as Brandied Peaches, but prick plums with knitting needle several times Peach Butter 1 peck peaches 2 quarts cider boiled Pare and cut peaches in small pieces; add cider and; add if not sufficiently sweet. Fill jars and seal.

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Grape Butter 4 pounds grapes 2 teaspoons each of cloves, nutmeg, cinnamon, and allspice all together until thick; press through a sieve to remove seeds.

Fill glasses and seal. Tutti-frutti 1 pound orange pulp 1 pound raspberries 1 pound red currants 1 pound pears 1 pound red cherries 1 pound plums 1 pound bananas 1 pound peaches 1 pound pineapple 1 pound strawberries 1 pound apples 1 pint alcohol Put the orange pulp an earthen crock; add one and two alcohol; add same amount of sugar and alcohol every time a pound of is added.

Keep covered with a cloth and tight-fitting cover.

Apple or Crab Apple Wash and wipe Remove stems; put in preserving kettle, nearly cover with cold water; cook very slowly until apples are tender. Pour into jelly bag and drain thoroughly, but do not squeeze. Measure juice, allow one pound of to every pint of Boil juice twenty minutes; add sugar which has been heated on a platter in the oven; stir until sugar is dissolved; boil five minutes or until it jellies.

Skim when necessary.

glasses standing in pour jelly into them; let stand until hard and cover first with paper or melted paraffin and the tin cover, or paste white paper over the glass. all jellies in cool, dry, dark place.

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PBBSSRVINO A rose geranium leaf cooked with the apples gives a pleasant flavor.

Blackberry Jelly Mash blackberries and squeeze in jelly bag.

Measure juice, allowing one pound of sugar to each pint of Follow directions for Apple Jelly. Damson, strawberry, cherry, and raspberry jellies are made in the same way. Cranberry Jelly 4 cups cranberries cranberries, mash, add water, and boil twenty add and three minutes.

Pour into glass and cover. Currant Jelly Wash and drain currants thoroughly. Do not remove stems.

Mash a few in the bottom of the until the juice seems to be extracted from the currants, and the currants look a coarse colander, drip a bag, but do not squeeze.

Allow one pound sugar for each pint of juice. juice twenty minutes. Add hot sugar and boil hard three; skim when necessary. Strain into hot glasses; let stand till stiff. Currant and Raspberry Jelly Use equal parts of currants and raspberries, and proceed as for Currant Jelly. Barberry Jelly Use two quarts of for every quarts of barberries and just enough water to keep burning.

Follow directions for Currant Jelly.

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Grape Jelly stems grapes.

Mash; but do not squeeze; proceed as for Currant Jelly.

Half ripe and half green grapes make the best jelly.

Quince Jelly and cut quinces in and follow directions for Apple Jelly. A delicious jelly is made by using one half quinces and one half Porter apples. Apple Ginger 4 pounds sour apples 1 ounce white ginger root Pare, core, and chop apples; wash, remove seeds, and chop lemons; add sugar and ginger root, and cook very slowly six hours.

Chipped Pears 4 pounds pears J pound Canton ginger Pare, core, and chip pears; wash lemons, remove seeds, and chop; add chopped ginger and sugar; cook very slowly four hours.

Currant and Raspberry Preserve 4 pounds currants 4 pounds raspberries Remove stems from currants, mash, cook thirty minutes, and strain in jelly bag. Cook sugar and juice ten minutes, add raspberries, bring to the boiling point, jars with berries, then with juice, and seal.

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PBESERVING Apple Marmalade Apples with considerable flavor are best for marmalade. core, and cut apples in slices; put in kettle, add enough water to keep apples from burning. Cook slowly until mushy, press through a sieve, add equal amounts of sugar and apples, and flavor with orange or lemon juice. Cook until water is evaporated; fill glasses, and cover. All fruits may be made into marmalades by following the above directions.

If the lacks flavor, lemon juice, lemon rind, or ginger root may be cooked with the Orange Marmalade Ifo.

4 pounds oranges boiliBg water Peel oranges, cut peel in quarters, cover with boiling water, and cook until scrape to remove white, and cut scraped peel in shreds.

rejecting seeds and stringy portions; add slowly forty minutes; add rind, cook two hours. into jars or glasses. Orange Marmalade No. 2 4 pounds oranges oranges and lemons in very reject seeds, cover with sugar, and cook slowly until of a thick consistency, about two hours. Pour into jars or glasses. Grape Fruit Marmalade 4 pounds grape fruit Wash grape fruit, slice thinly, remove seeds and pulpy portion, add sugar, and cook slowly two or three hours.

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Peach Marmalade 4 pounds peaches juice 2 lemons Wipe and cut peaches in halves, remove stones, cut peaches in pieces; add sugar and cook slowly tvi^o hours; add lemon Quince, apricot, plum, and prune marmalade may be made like Peach Marmalade. Blackberry Jam 4 pounds blackberries and pick blackberries, heat, through a sieve.

To this puree add sugar and boil one Black, Red, and White Currant Jam 4 pounds currants Stem currants, crush slightly; add sugar, let stand over; in the morning cook slowly one half hour, stirring often.

Turn into glasses and cover. Green or Ripe Grape Jam and stem grapes.

skins from pulp.

skins a pulps ten minutes, press through a sieve. Combine purees; add one pound of sugar to every quart of puree; boil one half hour, stirring often. or Strawberry Jam 4 pounds raspberries or strawberries Mash berries; add sugar; cook thirty minutes, stirring very often.

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PBESEEVING Spiced Currants 4 pounds cuiTants 2 pounds brown sugar 2 tablespoons cinnamon 2 tablespoons clove 1 cup vinegar Remove stems and wash currants, add remaining ingredients, and boil twenty minutes. Keep in stone jar.

Spiced Peaches 4 pounds peaches 3 pounds brown sugar 1 cup vinegar 1 teaspoon ginger 1 tablespoon cinnamon 1 tablespoon clove J teaspoon cayenne pepper Boil sugar and vinegar. Scald peaches, remove skins, and cook in syrup.

Tie spices in bag and cook with peaches.

"When peaches are tender, pour into stone jai-s, reheat syrup every day for a week, pouring over peaches when boiling.

All kinds of small fruits may be spiced in this manner. Sweet Tomato Pickle 4 quarts green tomatoes 4 sliced onions 2 pounds brown sugar ^ cup salt 1 tablespoon each of clove, musJ teaspoon cayenne tard, and cinnamon Slice tomatoes, add onions and salt, and let stand twelve Drain, add water and two cups vinegar, and boil one half hour.

Drain, to tomatoes add remaining ingredients, and cook one half hour. Keep in stone jar in cool, dry place.

PICKLES Sweet pickles are prepared from every fruit that can be Spices are generally tied in a muslin bag and kept in the pickle jar, and the syrup is rich in order to preserve the pickle. Sour pickles should always be cooked

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in granite or agate ware kettles, and if desired green, put on to cook in cold vinegar and brought gradually to the boiling point.

Alum added to the pickles keeps them crisp.

Sweet Pickled Watermelon 4 tablespoons cinnamon sticks 4 tablespoons cloves (whole) watermelon Cut skin from watermelon; cut rind into small pieces about two inches square; cover with water and cook until Boil sugar and vinegar ten minutes; add spices tied in a bag, simmer until syrupy, about two hours; add melon and simmer one hour. Fill jars and seal.

Sweet Pickled Cantaloupe Prepare in the same way as Sweet Pickled Watermelon, substituting cantaloupe. Sweet Cucumber Pickle Soak the cucumbers in a brine for two weeks; drain, and slice lengthwise.

Cook in a syrup made by cooking six pounds sugar and four quarts of vinegar; Keep in tightly covered crock. Pickled Cucumber No. 100 small cucumbers 1 quart small peppers 2 pints salt Boil water and salt together; pour over cucumbers and Let stand over night, in the morning a. new brine, using same proportion; repeat process twice, then drain and wash in cold water. cucumbers and in crock; vinegar.

Twelve whole cloves and twelve peppercorns may be tied in a bag and kept in the pickle jar.

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PBESEBVING Pickled Cabbage 4 quarts chopped cabbage 1 cup chopped peppers 2 cups chopped onion Arrange cabbage, onion, and peppers in layers in an earthen crock; cover each layer with salt. Let stand over; in the morning drain; then arrange cabbage, onion, and in layers, with cloves and mustard seeds. Cover with cider vinegar; let stand twenty-four hours. Pickled Cabbage and Celery 2 quarts chopped cabbage 2 quarts chopped celery J cup salt J cup celery seed J cup mustard seed ^ 3 quarts vinegar all ingredients until cabbage is tender. Keep in stone crock.

Pickled Cucumbers No. 100 cucumbers sliced olive oil 30 small onions sliced vinegar mustard seed Arrange cucumbers and salt in layers and let stand over Arrange onions and salt in layers and let stand over night.

In the morning drain; put a layer of cucumbers in an earthen crock, cover with olive oil and mustard, then a layer of onions, and so continue until all are used. Cover whole with cider vinegar; let stand covered closely for two months, when it is ready for use. Pickled Tomatoes 2 quarts chopped tomato 1 cup chopped onion 2 cups chopped horse-radish J cup chopped peppers 2 cups chopped celery J cup mustard seed i cup salt i cup brown sugar 1 tablespoon clove 1 tablespoon cinnamon Mix all ingredients; every morning for a week.

Keep in a cool, dark place.

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Mustard Pickle 2 tablespoons turmeric J pound mustard seed 1 pint button onions J pound horse-radish 4 cups sliced cucumbers J pound mustard 4 cups sliced green tomatoes 4 cups cauliflower flowerets 1 cup chopped green pepper 2 tablespoons celery seed Boil vinegar, spices, and sugar five minutes, add remaining ingredients, and simmer until Keep in crock in cool place.

Chow Chow 1 medium-sized cauliflower 2 cups salt 12 green peppers 12 cucumbers (small) 1 teaspoon cayenne 2 cups small onions 2 quarts boiling water 3 tablespoons mustard Peel onions and cook twenty minutes. Drain and cool.

cauliflower, broken in small pieces, cucumbers, peppers, and onions in kettle. brine- made of salt and water.

Let stand two days. Drain thoroughly, vinegar, cayenne, and mustard. slowly one hour.

Keep in Mason or Lightning jars. Piccalilli 4 dozen small cucumbers 2 heads cabbage 3 quarts small green string beans 2 heads cauliflower 4 red peppers 1 teaspoon ginger 4 green peppers 1 teaspoon pepper J cup mustard seed 1 teaspoon mace vinegar Tie spices in a muslin bag. Chop the vegetables, cover water, let stand over night. Drain thoroughly, cover with hot vinegar, add spice bag, and let stand until the next morning. Reheat vinegar and pour over pickles; do this for three days, then keep in earthen crock tightly covered.

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PRESERVING Pickled Walnuts Run a needle through soft walnuts; cover with strong brine of salt and water; let stand in brine for a week, draining off brine every day, and covering fresh brine.

Then drain and wash walnuts, cover with vinegar, ten minutes, add a bag of spices, cover closely, and keep in cool place three weeks. For bag of spices, mix four tablespoons each of cloves, peppercorns, mace, celery and mustard seed. Chili Sauce 2 dozen tomatoes finely chopped 1 dozen onions finely chopped 3 cups cider vinegar 1 dozen red J cup salt Mix all ingredients, add more if needed, and slowly until thick. Keep in air-tight jars. Chutney 4 cups sliced sour apples 2 onions chopped 8 cups chopped green tomatoes 4 cups brown sugar 4 cups chopped raisins 1 quart vinegar 1 sliallot chopped 1 inch ginger root \ cup salt 1 teaspoon cayenne Mix all ingredients and cook gently all day.

; hard sterilized jars and seal.

Tomato Ketchup No. 24 ripe tomatoes 6 onions peeled 2 tablespoons ginger 6 green peppers 2 tablespoons cinnamon J cup salt 2 tablespoons mustard Peel tomatoes, and cook all ingredients six hours, stirring often.

Pour into sterilized bottles and seal.

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Tomato Ketchup No. 2 1 bushel tomatoes 3 quarts vinegar 2 tablespoons mustard 2 cups alcohol 2 tablespoons ginger 3 cups brown sugar 1 tablespoon cloves 1 cup salt 1 tablespoon allspice 2 lemons finely chopped 2 tablespoons pepper cayenne pepper Cook tomatoes one hour; add all ingredients, except alcohol, and cook until thick; boil one minute; add alcohol, and bottle. The cooking will take six or eight hours; stir occasionally to keep from burning. Mushroom Ketchup Arrange layers of mushrooms and salt in preserving; let stand on back of stove for twelve hours. through a Measure.

For quart of mushroom liquor add one pint vinegar, one tablespoon salt, two tablespoons each of allspice, mace, and mustard seed.

Boil until thick, then bottle. Cucumber Ketchup 3 large cucumbers 2 tablespoons salt 1 large onion 2 tablespoons grated horse2 tablespoons pepper radish Grate cucumber and onion, add remaining ingredients, boil five minutes, bottle, and seal.

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CHAPTER XIX CHAFING DISH DELICACIES The chafing dish is composed of the blazer and hotwater pan, set in a standard with a small lamp underneath. Some lamps have an electric attachment, but alcohol is the fuel most used.

The best alcohol is the most satisfactory, although many use wood alcohol. Every kind of dish which is usually prepared in a saucepan or boiler can be made in the chafing but ordinarily, oyster, inushroom, egg, and cheese dishes are the ones most popular. When preparing for a chafing dish supper, arrange the chafing dish on a tray, have the lamp filled, and matches at hand.

A wooden spoon or regular chafing dish spoon and a wire whisk are convenient and really necessary utensils.

It is well to have all the ingredients measured and neatly arranged on a tray. If butter is to be used, butter balls, each representing a tablespoon, are a convenient and attractive way in which to serve it.

Light the lamp and have the water boiling before the supper is announced, then the compounding of the dish may be done quickly.

Salted Almonds Heat one tablespoon olive oil in chafing dish; add one cup blanched and dried almonds.

evenly colored.

Drain and sprinkle with salt.

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Deviled Almonds Melt one tablespoon butter in chafing dish. Add one tablespoon chopped red pepper, one tablespoon onion, one half teaspoon sa,lt, and one cup blanched almonds. until almonds are brown.

Deviled Beef Melt two tablespoons butter, add two tablespoons green pepper, one tablespoon onion, one teaspoon each of and lemon juice, one tablespoon flour. Spread on rounds of cold roast beef and saute in butter; or add one half cup tomato and reheat beef in sauce. Bacon and Chicken Livers Cut six chicken livers in slices, sprinkle with Add an equal amount of sliced bacon.

together until livers are tender.

Add two tablespoons flour, one half teaspoon salt, one cup stock or Season with Worcestershire and serve hot on toast. Bacon and Mushrooms Wrap eight mushrooms in eight slices of bacon. in chafing until mushrooms are tender.

with salt and pepper and serve. Chicken Livers with Mushrooms Make a brown sauce; add two cups sliced cooked livers and one cup chopped mushrooms. Reheat and serve on Two tablespoons wine may be added. Deviled Bananas Melt one tablespoon butter, add one tablespoon chopped red pepper, two teaspoons chopped pickles, one teaspoon one Add four bananas cut in four equal parts.

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CHAFING DISH DELICACIES Frizzled Beef Melt one tablespoon butter, add one tablespoon and one half pound dried Cook five minutes, add one half cup stock, few drops onion juice, one half teaspoon Worcestershire sauce, two eggs well beaten. two minutes and serve. Beef with Currant Jelly Sauce Make a brown sauce; add one cup currant jelly and twelve thin slices rare roast beef. Cook until hot and Cheese Dreams Cut twelve thin slices of bread and remove crusts. Cut in a thin of American paprika and; another slice of bread and saute on both sides in butter. These are more easily prepared small than large. Cheese Custard; add one teaspoon each of salt, mustard and paprika. Add two cheese, one half cup soft bread crumbs, and one cup milk. Cook five Add two eggs well beaten; when thoroughly blended, pour on to bread toasted on one Cheese Omelet Melt one; add beaten, four tablespoons milk, one half teaspoon salt, one cup grated cheese. Cook like a French omelet over hot Serve with or without tomato sauce. Welsh Rarebit Melt one teaspoon butter; add one teaspoon each of salt, mustard and paprika; add two cups American chees&

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LOWIfEY'S COOK BOOK When melted, add one half cup cream or ale. Stir vigorously until smooth, and pour over hot buttered crackers or toast.

Cheese and Tomato Rarebit Melt one tablespoon butter; add three sliced tomatoes, one half cup milk, one teaspoon salt, two Stir continually until cheese is melted. Add three eggs well beaten.

When hot, serve on hot buttered toast. Cheese with Red Peppers two add chopped pepper, one half tablespoon chopped onion, one fourth cup grated cheese, one fourth cup cream, four eggs slightly beaten.

Cook until well blended and serve on buttered slices of toast. Chicken a la Creme Make a white sauce; add one and one half cups chicken meat, cut in cubes, one half cup mushrooms, cut in and one red pepper, finely chopped. Add more seasoning if required and serve on hot toast. Turkey, veal, lamb, or game may be served in this way. Chicken and Mushrooms a la Crime; add two tablespoons floixr, one cup cream, one half teaspoon salt. Add one cup each of chicken, cut in pieces, and cold cooked sweetbreads, also cut in pieces. Serve very hot on A few drops of Tabasco may be added. Curried Chicken Add one curry powder to a la • Crgme.

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CHAFING niSH DELICAGIE8 Chicken with Hard-cooked Eggs Cut four hard-cooked eggs in slices, add to two cups creamed chicken with two tablespoons sherry. Bechamel Eggs Two cups Bechamel sauce, mixed with four hard-cooked cat in; one cup Cook all together five minutes; serve on hot toast.

Creamed Eggs; add two tablespoon flour, one salt, few grains cayenne, one cup Cook until thick, add two &gg yolks and six hardcooked eggs, cut in pieces, and serve hot on toast. Scrambled Eggs and Tomato; add one tablespoon each of chopped pepper and onion, one cup cooked tomato, one hot, add four eggs; when scrambled, serve on toast. Poached Eggs on Toast May be prepared in chafing dish. Creamed Lobster; add one fourth teaspoon salt, few grains cayenne, two tablespoons flour, one cup cream, few gratings ten add meat from a two-pound lobster, cut in small pieces, the grated coral, and one tablespoon One teaspoon Worcestershire and one teaspoon mustard may be added.

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LOWNEY'a COOK BOOK Lobster k la Newburg; add one tablespoon flour, one salt, few grains cayenne, one cup; add three egg yolks well beaten, the meat from a two-pound lobster, and just before serving, one third cup each of sherry and brandy. Lobster with Pimolas Mix one cup brown sauce, one cup sliced pimolas, two hard-cooked eggs, cut in slices, one fourth teaspoon salt, few gratings nutmeg, and two tablespoons sauted mushrooms, with two cups lobster meat. Serve when hot with slices of brown bread toast. Lobster with Mushrooms; add one cup fresh mushrooms, cut in slices, few drops juice, two tablespoons flour, one cup cream or chicken from a two-pound lobster and to taste.

Serve when hot.

Lamb Terrapin Mix two cups cold cooked lamb, cut in two hard-cooked eggs, chopped fine, two tablespoons olive oil.

Let stand two minutes. Melt two tablespoons butter; add two tablespoons flour, one teaspoon mustard, one teaspoon Worcestershire sauce, and one cup lamb or milk.

Add lamb and eggs and serve on graham toast. Sauted Oysters Season four dozen large oysters with salt, pepper, onion juice and lemon Dip in crumbs, egg and crumbs, and saute in butter.

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CHAFING DISH DELICACIES Fricassee of Oysters and ISIushrooms; add one tablespoon flour, one half finely chopped onion, one cup mushrooms, broken in small pieces, one cup chicken stock or one cup oyster minutes and add two drained from their; pepper, cayenne and Worcestershire brown bread sandwiches. Celeried; add two cups each of celery and oysters.

salt, cayenne and lemon Serve hot with crisp toast. Shrimps and Tomatoes Melt two tablespoons; add one can tomatoes; of puree consistency.

Season highly with salt, pepper and Add two shrimps which have been marinated in French dressing for one When hot, serve on hot buttered toast. Sweetbreads with Bacon Cut cooked sweetbreads in inch pieces. salt, cayenne, lemon juice and onion juice. Wrap in slices of bacon.

Skewer, saute in butter. with brown sauce, and garnish with finely chopped Calves' Brains a la Bechamel Cut two cups cooked brains in small with French two; add peppers, one cup chopped mushrooms, few drops juice, two spoons flour, and one cup chicken Cook five min; add brains; season with salt, cayenne, Tabasco and

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Buttered Tomatoes Melt one half cup butter; six sliced tomatoes; put in chafing; cover and cook twenty minutes. Serve on toast.

Venison with Currant Jelly; add one quarter teaspoon salt, few grains cayenne, one tablespoon lemon juice, one cup jelly, one cup sherry; Keep hot while cooking slice of venison steak in chafing dish eight minutes. Serve sauce with venison. Venison Stew Cut one slice venison steak in inch pieces. chicken or veal stock; simmer until tender, about fifteen; season with salt and pepper; add one cup currant jelly and serve. Sauted Bananas Peel and cut four bananas in four pieces; melt two butter, two tablespoons sugar, and one hot, add bananas, and cook bananas are hot and tender. Hot Fruit Salad Melt two; add sugar, one quarter cup water, and one quarter cup lemon; add two cups mixed fruit, apples, bananas, figs and; hot, sweetened and beaten until stiff. Peach Canap6 Melt two tablespoons; add two cups peaches with skin and stones removed; cook ten minutes j add

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CHAFING DISH DELICACIES sugar and lemon juieei and serve on slices of sauted bread or sponge cake; garnish with cream.

Pineapple Canap€ Substitute two cups shredded pineapple for peaches, and follow directions for Peach Canape.

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CHAPTER XX COOKERY FOR THE SICK AND CONVALESCENT The preparation of food for the sick and convalescent person is even more important than the preparation for the strong and well.

' Certain points should always be considered.

The food should be freshly prepared, daintily served, and if possible different dishes for each meal. The arrangement of the tray is often of great importance.

Select attractive dishes and arrange them so that the patient can reach them without trouble. Serve every-, thing which should be hot, very hot, and cold dishes, iceApple Water 1 large juicy apple Wash, pare, core, and cut apple into pieces; add water and simmer until tender; strain, add sugar to water, cook five minutes, chill, and serve. If apple is not tart, a small amount of lemon juice may be added to give a more agreeable flavor.

Pears, peaches, plums, figs, prunes, raisins and rhubarb may be used in the same way.

Barley Water J tablespoon prepared barley Mix barley with a small amount of cold water, add to boiling water, and simmer twenty minutes. salt and sugar.

Lemon juice may be added if desired,

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COOKERY FOB THE SICK AND CONVALESCENT Cinnamon Water J ounce stick cinnamon Break cinnamon in small pieces, add water, and twenty minutes.

Strain and serve hot or cold. Currant Water 2 tablespoons currant jelly Mix jelly and water, strain, chill, and serve. Cranberry, strawberry, raspberry, blackberry and plum water may be prepared in the same way. Distilled Water This may be prepared at home by attaching one end of a curved tube to the spout of the teakettle, and having the other end placed in a jar. The jar should be placed in a kettle of cold water.

This condensed steam is distilled water.

Flaxseed Tea J cup flaxseed Roil flaxseed and water one hour, strain, sweeten, and Grape Water 2 cups grapes IJ cups boiling water grapes, mash, add water, simmer ten strain, chill, and serve. Lemonade 2 tablespoons sugar syrup Mix ingredients, add crushed ice-cold with straws.

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» Oatmeal Water 4 tablespoons fine oatmeal all ingredients twenty minutes, cool, add water to make of pleasant consistency. Tamarind Water 1 tablespoon tamarinds Let tamarinds stand in water one half hour, strain, chill, Toast Water Dry and brown in the oven very thin slices of white or graham bread, break into small pieces, cover with boiling water; when cold, strain and season with salt. Sugar Syrup Boil two minutes, keep in preserve jar, and use when needed.

Irish Moss Lemonade 4 tablespoons Irish moss sugar syrup Pick over and soak moss in cold water to cover for one drain, cover with two cups cold water, and ten minutes; strain, add and syrup to taste.

Milk Punch I cup fresh milk 2 tablespoons brandy or whiskey Sweeten milk to taste, add salt and liquor, and pour from one tumbler to another until frothy.

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COOKERY FOB THE SICK AND CONVALESCENT Egg and Milk Punch 1 egg 1 tablespoon whiskey or brandy I cup mUk 2 teaspoons sugar Beat yolk; add milk, liquor and sugar, pour into glass; add weU-beaten white of egg, stir lightly, and serve. Eggnog 1 egg 2 tablespoons wine, whiskey, or 1 teaspoon sugar brandy Beat white of egg until stiff; add beaten cream and liquor, then well-beaten yolk mixed with sugar and salt. Milk or hot water may be substituted for the cream, and the yolk and white may be just slightly if a foamy eggnog is disliked. Koumiss Heat four cups milk; cool; when lukewarm, add one fourth yeast cake dissolved in one fourth cup lukewarm water, and two tablespoons sugar. Pour into bottles with patent stoppers, fill two thirds full, cork tightly. Shake; let stand in kitchen six hours, then on ice for twenty-four; serve ice cold.

Egg Cordial X egg white 1 teaspoon sugar 1 tablespoon brandy or wine 2 tablespoons cream Beat white until frothy; add cream and continue beating; add remaining ingredients and serve immediately. Orange Egg Cordial Prepare as Egg Cordial, omitting wine and cream, and using the juice of one orange.

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Albuminized Milk j cup mUk Beat white until frothy; add salt and milk, and continue beating; strain and serve. Egg and Lemon 1 egg 1 teaspoon sugar Beat egg, add remaining ingredients, and serve cold. Wine Whey J cup wine; add wine; let stand until curds separate from whey.

Strain and serve hot or or Vinegar Whey may be prepared in the same way; allow one tablespoon vinegar or two tablespoons lemon juice. Barley Gruel 1 tablespoon barley flour Mix barley with cold water and salt; add boiling water and cook in double boiler one half hour; add milk and cook ten minutes more; if too thick, thin with hot milk or Entire Wheat Gruel J cup entire wheat 3 cups water (hot) Mix wheat and cold water, add boiling water and and cook in double boiler one to two hours. Milk may be substituted for water.

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COOKEBT FOR THE SICK AND CONVALESCENT Cracker Gruel 2 tablespoons cracker crumbs Mix crumbs and milk and cook in double boiler twenty; add salt and serve. Dried bread crumbs may be substituted for cracker Com Meal Gruel 2 tablespoons corn meal Mix corn meal, salt and milk; add boiling -water and cook in double boiler t-w-o hours. Flour Gruel Mix flour -with cold -water, add scalded milk and Cook in double boiler thirty minutes, stirring often. Flour Ball for Flour Gruel Knead two cups flour into a ball, adding water to form a stiff dough.

Tie ball in a linen cloth and boil in deep saucepan ten to twelve hours, keeping the cloth covered with boiling water all of the time. Dry in cloth, remove cloth, and dry ball in oven. will keep for years. Scrape two tablespoons from the ball; add one fourth cup cold water and two cups scalded milk; cook in double boiler ten minutes, add salt, and serve. Oatmeal Gruel 2 tablespoons oatmeal Mix oatmeal with add and water, and cook two hours, or better still over night, in

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double boiler.

Strain and serve; thin with hot water or milk if not of the desired consistency. Oatmeal Caudle Add one egg yolk and one tablespoon brandy or sherry to Oatmeal Gruel.

Rice Gruel 2 tablespoons ground rice Mix rice and cold water; add scalded milk and cook in double boiler two occasionally.

add salt, and serve.

Dry Toast Cut stale bread in one quarter inch; crusts or not as preferred. Dry in oven; place on toaster and toast over clear first on one side and then on the other, having both sides a golden brown. Arrange in toast rack or cover with napkin. Buttered Toast Prepare bread as for Dry Toast, and spread with butter as soon as taken from toaster. Water Toast Prepare bread as for Dry Toast, dip in hot salted water, drain, and spread with butter. Milk Toast I cup cold milk toasted bread Toast bread according to recipe for Dry Toast. Mix and cold milk; add to scalded milk and cook in boiler twenty minutes, stirring constantly at first;

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COOKERY FOR THE SICK AND CONVALESCENT add salt and butter; dip toast in in hot dish; add remaining sauce. Cream Toast Prepare in the same way as Milk Toast, substituting cream for milk.

Brown Bread Toast Cut brown bread in thin slices; dry in oven, then toast; butter each slice, and cover with scalded milk. Pulled Bread Remove the crust from fresh bread and tear the center in small pieces.

Dry in slow oven; the center of biscuits may be prepared in the same way. Bread and Butter Sandwiches Cut bread in thin slices; remove crusts; spread with creamed butter; put two cut in desired shapes.

Arrange on fancy plate. Raw Beef Sandwiches Cut bread in thin slices; remove crusts; shape and spread with raw beef.

Serve as soon as made. To scrape Raw Beef Buy bottom or top of round of beef; wipe, then scrape with a teaspoon; there should be nothing but fiber left when all meat is scraped. Fig Sandwiches Fill bread and butter sandwiches with stewed figs. Beef Juice Buy one half pound from top of round; wipe, and set in oven five minutes; cut in thin slices, squeeze, using meat

Page 378 See this page in the book

press or lemon squeezer. in warm, not hot cups, with salt or not.

Beef Tea Wipe one half pound of round steak; remove all fat; cut in small pieces; add one cup cold water; place in preserve jar, cover, and let stand ten minutes; place jar on trivet in saucepan surrounded with cold water.

Heat gradually on back of range; keep water just simmering for one hour.

Strain, add salt, and serve in hot cup. Essence Wipe one half pound round steak; remove fat; chop veryfine; place in fruit jar; cover, place jar on trivet, surround with cold water, and keep water just bubbling for one and a half hours.

Strain, press meat to extract all season, serve in hot cup. Frozen Beef Tea Prepare beef tea, pour into glass, surrounded with ice and salt, and freeze, turning often. Scraped Beef Balls Prepare scraped beef according to rule. Season; shape in round balls about the size of marbles; cook in hissing hot frying pan; keep pan constantly in motion, and cook balls two minutes.

Serve on small strips of toasted bread; Mutton Broth Wipe two pounds neck of mutton; remove all fat and cut off skin; cut meat in Put meat and bones in kettle; add four cups cold water, and gently several hours; add salt to taste.

Strain, let stand

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COOKERY FOB THE SICK AND CONVALESCENT over night to cool; in the morning remove fat, reheat, and serve with two tablespoons cooked rice in broth. Chicken Broth Cut up a three-pound fowl; remove skin and all fat.

Put in soup kettle; add ten cups cold water, and simmer until meat falls from bones. Strain; let stand over night to cool; remove fat; reheat, season with salt, and serve with boiled rice or crofttons. Clam Broth Wash dozen clams, put in kettle, cover, and cook until shells open.

Strain clam liquor through cheese cloth and serve very hot.

Rennet Custard 1 tablespoon brandy 1 tablespoon liquid rennet Mix sugar, brandy and Heat milk until lukewarm; add rennet and other ingredients; pour into serving dish and let stand until a firm curd is formed, then Serve with cream and sugar. Calf's Foot Jelly 1 calf's foot i cup lemon juice J cup sherry Cook the calf's foot in cold water, slowly, for four hours. Skim often while cooking.

; let stand over night.

Remove fat; add whites of eggs slightly beaten, and bring slowly to the boiling point; boil one minute, strain through cloth, add remaining ingredients, and pour

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Strawberry Whip 1 cup strawberries Hull and wash the strawberries, add sugar and lemon Beat the whites of eggs until stiff, add other ingredients, and serve ice-cold in frappe glasses. Arrowroot Blanc Mange 2 tablespoons arrowroot few grains of salt Mix arrowroot, salt and sugar; add milk, a little at a time, until the mixture is smooth, then add the remainder, and cook in double boiler one half hour, stirring all the time.

Add flavoring, pour molds, and with soft custard or cream. Stewed Prunes Wash prunes; soak over night in water to cover; cook slowly, in same water, until tender. A small amount of sugar and lemon juice may be added if desired. Stewed Figs Wash figs; cut in pieces; for each cup of figs add one quarter cup cold water, simmer one hour; add sugar and lemon juice if allowed. Oatmeal Wafers ^ cup fine oatmeal ^ cup rolled oats \ cup hot milk Mix butter and milk; when cool, add ingredients.

Roll very thin, shape in squares, and bake in a slow oven.

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BIBLIOGRAPHY A Cook Book for Nurses Boston Cook Book Boston Cooking School Cook Book Canning and Preserving Century Cook Book Chemistry of Cookery Chemistry and Economy of Food Cost of Food.... Cost of Living Dainty Breakfasts Dietetic Value of Bread Fish as Food Food Products of the World Handbook of Invalid Cooking Home Science Cook Book How to Cook for the Sick and Convalescent I Go A-marketing Luncheons Made Over Dishes Marion Harland's Complete Cook Book Practical Cooking and Serving Salads, Sandwiches, and Chafing Dish Dainties Young Housekeeper Sakah C. Hill Maky J. Lincoln Fannie M. Farmer S. T. ROKER Maky Ronald Mattieu Williams Atwater Richards Richards Phyllis Browne Goodfellow S. Department of Agriculture Maky E. Green, M. D. Mart A. Boland Anna Barrows and Mary J. Lincoln H. v. Sachsb "Henrietta "

Mary Ronald Mrs. Rorer Marion Harland Janet McK. Hill Janet McK. Hill^ Maria Parloa U.

Page 383 See this page in the book

GLOSSARY Anchovy— A fish caught in the Mediterranean. Anchovy Essence — Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms. Angelica— A plant, the stalks of are for decorating.

• Appetizers— Cold hors d'oeuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial I Au, Aux— To or with. I Bain-marie—A double boiler. 'Bisque—A paste or pur^e. Blanch — To scald.

Bombe— Ices in a mold, an outside coating of one kind, a of another.

BouchSe— Mouthful.

Bouillon— Beef broth. Brioche— A bread made rich with eggs. Brochette —A skewer.

Caviare— Salted and smoked sturgeon roe. Curafoa — A cordial.

Cutlets— Steaks of veal, lamb, mutton, or pork. EntrSe— A made dish served as a course or between courses. Foie-gras — Fat liver; especially the liver of fat geese. Fondue— Cheese and eggs cooked together. Fondant— Cooked and ready to fiavor and for centers of bonbons.

Fran(aise — In French style. Frappfi— Half frozen. Fricassee— Originally meat fried and served with a sauce. Gherkins— Small cucumbers. Giblets— The neck, liver, gizzard, and heart of poultry or game. GlacS — Glossed over. Hors d'oeuvres— Side dishes. Italienne — In Italian style. Jardiniere— Mixed vegetables.

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Koumiss— Fermented milk.

Macedoine —A mixture of several fruits or vegetables. Marrons — Chestnuts.

Mayonnaise — Salad sauce.

Meringue — Mixture of sugar and white of egg beaten together. Mignon— Small.

Mousse — Moss, froth, something light and spongy. Mulligatawny— Curry soup.

Noir— Black.

Papillote — Paper.

Parfait — Perfect.

Patfi— Paste.

Pilaf— Turkish dish of rice and tomatoes. Potage — Soup.

PrintaniSre {k la) — With young spring vegetables. Purfie— Ingredients rubbed through a sieve. Ragoflt— A highly seasoned fish or meat dish. Rissoles — Something crisp.

Riz— Rice.

Soux— Butter and flour mixed and used for thickening. Sabayon— A custard flavored with wine. Scones— Scotch name for baking powder biscuit. Sorbet— Frozen punch.

Souffl£— A puff, something light and fluffy. Syllabub — Old English name for whipped and flavored cream.

Page 386 See this page in the book

Lo^vney*s Premium Chocolate goes further than other cooking chocolates, because it is absolutely pure, and is made of the choicest and highest-priced beans, especially selected and blended. It is what to be called "bitter because it is unsweetened. It is very economical to use in cooking, because every atom of it is the choicest chocolate,— no adulteration in Lowney's. INSIST ON HAVING LOWNEY'S PREMIUM CHOCOLATE THE DEALER CAN GET IT EASILY IF YOU INSIST

Page 387 See this page in the book

Accessories for Soup, 37. Albuminized Milk, 336. Almond Cake, 258. Almonds, 301.

Sticks, 243.

Anchovy Canapes, 33. Sandwich, 187.

Angel Cake, 257.

Angelettes, Chocolate, 264. Apple, Batter Pudding, 220. Charlotte, 219.

Dumpling, 218.

Dumpling, Baked, 216. Flame, 217.

Flamingo, 217.

Ginger, 314.

Indian Pudding, 225. Meringue, 202.

Nests, 219.

Pie, 237.

Rice Pudding, 211. Sago, 201.

Sponge, 216.

Tapicoa, 201.

Apples, and Pineapples, Canned, on a Bed of Rice, 219. Apricot, Marmalade, 315. Apricots, Preserved, 310. Arrowroot, Blanc Mange, 342. Artichoke Soup, 42. Artichokes, Globe, 97, 98. Jerusalem, 98.

Scalloped Globe, 98. with HoUandaise Sauce, 147. Asparagus, 97, 98. in Croustades, 147. Aspic Jelly, 128. Jelly, Quick, 129. of Pat6 de Foie Gras, 136. Bacon, and Chicken Livers, 324. and Mushrooms, 324. Canapfe, 34.

Cooked in the oven, 89. Baking Powder Biscuit, 162. Ball, Flour, 337. Banana, Cust ixd, 197. Fried in Crumbs, 148. Bananas, 299.

Banbury Squares, 243. Bangor Brownies, 261. Barberry Jelly, 313. Barley, Gruel, 336. Batter, for Fruit Fritters, 149, 169. Bavarian Cream, Chocolate, 207. Beans, Agricukural, 83..3<I9

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Beans, continued. Kidney, 98.

Lima, 98.

SheUed, 98.

String, 99.

Bean Soup, 42.

Balls, Scraped, 340. Essence, 340.

Fillet of, 77.

Fillet of, Broiled, 78. Fillet of. Broiled, with Oysters, 78. Fillet of. Sauted, 78. Frizzled, 325.

Mignons of. Deviled, 139. RagoAt, 80.

Sandwich, Raw, 339. Steak, Broiled, 81. Steak, Smothered in Onions, 81. Spiced, 80.

Tea, 340.

Tea, Frozen, 340. with Currant Jelly Sauce, 325. Beets, 97, 99.

Beet Tops, 100.

Berry Muffins, 163. Biscuit, Baking Powder, 162. Drop, 162.

Tortoni, 290.

Bisque, Clam, 54. Crab, 54.

Oyster k la Reine, 55. Shrimp, Bretonne, 55. Blackberries, Canned, 305. Blackberry, Dumpling, 223. Jam, 316.

JeUy, 313.

Pie, 237.

Black Currant Jam, 316. Blanc Mange, Arrowroot, 342. Blanc Mange, continued. Chocolate Irish Moss, 200. Coffee Irish Moss, 200. Irish Moss, 199.

Blueberries, Canned, 305. Blueberry Pie, 237. Pudding, Steamed, 222. Puffs, 224.

Bluefish, Baked, 66. Bombe Glac6, Raspberry, 291. Bouch^e, 241.

Bouch^es k la Macedoine, 146. Bouillon, 56.

Braids, 160.

Brains, Breaded, 143. Brandy Cocoa, 294. Brazilian Nuts, 301. Bread and Butter Sandwich, 339. Bread, Date, 158. Entire Wheat, 157. Filbert, 158.

Five Hour, 162.

Gluten, 158.

Graham, 157.

Hard Ginger, 266. Milk and Water, 157. Pudding, Buttered, 222. Pulled, 162, 339. Raised Brown, 158. Rye, 157.

Squash, 162.

Sticks, 160.

Toast Brown, 339. Walnut, 158.

Breakfast Cocoa, 294. Bride's Cake, 258. Brioche, 159.

Broth, Chicken, 341. Clam, 341.

Mutton, 340.

Brown Betty, 219. Brown Bread Ice Cream, 283. Brown Bread, Raised, 158. Brownies, Bangor, 261. Brown Sugar Frosting, 274. Brussels Sprouts, 97, 99.

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S51 Buckwheat Cakes, 168. Buns, 159.

Burnt Almond Ice Cream, 286. Butter Cake, Simple, 251. Buttercups, 302. Butter Scotch, 301. Ta£fy, 301.

Cabbage, 97, 99. and Celery, Pickled, 319. Pickled, 319.

Sprouts, Young, 99. Cat«, Frapp6, 292. Parfait, 289.

Cake, Almond, 258. Angel, 257.

Bride's, 258.

Chocolate Marshmallow, 255. Chocolate Pound, 249. Chocolate Raisin, 249. Chocolate Sponge, 250. Chocolate Walnut, 250. Cold Water Sponge, 256. Cream Sponge, 257. Dutch Apple, 163. Fig, 255.

Gold, 251.

Hot Water Sponge, 256. Imperial, 254.

Lowney's Chocolate, 263. Marble, 253.

Marshmallow, 255. Mocha, 255.

Nut, 252.

Plain Chocolate, 248. Plain Sponge, 255. Raised Fruit, 254. Short, 166.

Silver, 252.

Simple Butter, 251. Simple Chocolate, 256. Spice, 252.

Sunshine, 258.

True Sponge, 257. Walnut Chocolate, 250. Cakes, Flannel, 168. Calf's Brains, h la BiSchamel, 329. Brains in Batter, 142. Foot Jelly, 341. Heart, Stuffed, 140. Liver, Fried, 138. Canap6, Peach, 330. Canapes, 33.

Anchovy, 33.

Bacon, 34.

Caviare, 33.

Crab, 34.

Ham, 34.

Nut and Olive, 35. Salmon, 34.

Sardine, 35.

Tomato and Cucvunber, 35. Tongue, 35.

Caviare Canapfe, 33. Candy, see Lowney's Chocolate, 301. Maple Sugar, 302. Molasses, 302.

Cantaloupe, Banana, 209. Sweet Pickled, 318. Canteloupes, 300. Capon, Roast, 93. Caramel, Custard, Baked, 198, 199. Custard, Soft, 198. Rice Pudding, 223. Carrots, 97, 99. with White Sauce, 99. Castana, 301.

Caudle Oatmeal, 338. au gratin, 147. with White Sauce, 99, 100. Caviare Sandwiches, 187. au jus, 147.

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Celery, continued. with White Sauce, 100. Charlotte, Apple, 219. Charlotte Russe, Caramel, 210. Champagne Cup, 267. Chantilly Tarts, 244. Cheese and Tomato Rarebit, 326. Canapfe, 33.

Crackers, 37.

Dreams, 325.

Straws, 243.

with Red Peppers, 326. Cherry Duff, 223. Chestnut Cream, 202. Chesnuts Chicken, k la Crime, 326. Baltimore, 91.

Breasts in Aspic, 136. Broth, 341.

Consomm^, 58.

Consomm^ with Custard, 59. Consumm^ with Macaroni, 59. Creole, 91.

Curried, 326.

Forcemeat, 128.

Fricassee, 91.

Fried in Batter, 91. Gumbo Soup, 60.

Chicken, continued. Livers in Fontage Cups, Creamed, Livers with Mushrooms, 324. Pie, 92.

Pie, Old-fashioned, English, 92. Quenelles, 40.

Roast, Boned, 92. Stuffing for Peppers, 153. Supreme, 146.

Timbales, 129.

with Hard Cooked Eggs, 327. Chili Sauce, 321. and Rice Pudding, 2J5. Bavarian Cream, 193. Blanc Mange, 191. Bread Pudding, 213. Cake, Lowney's, 263. Cake, Plain, 248. Cake, Simple, 256. Charlotte Russe, 192. Condensed Milk, 294. Cookies, 264.

Cream Custard, 193. Cream Pie, 240.

Cream Sauce, 235. Dominoes, 264.

Emergency, 293.

Fig Ice Cream, 281. Filling, Rich, 274. Fining, Simple, 275. Frosting, Rich, 269. Frozen, 284.

Hermits, Lowney's, 263. Jumbles, 262.

Junket, 196.

Junket Ice Cream, 282. Macaroons, 265.

Mould, 192.

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Chocolate, continued. Marshmallow Cake, 255. Nut Cakes, 251. Nut Pudding, 214. Nut Pudding, Steamed, 215. Philadelphia Ice Cream, 282. Pound Cake, 249. Pudding, Imperial, 211. Pudding, Steamed, 216. Raisin Cake, 249. Raisin Pudding, 214. Raspberry Meringue, 196. Souffle, Baked, 213. Souffle, Frozen, 285. Sponge Cake, 250. Swedish Meringues, 263. Trifle, 193.

Wafers, 261.

Walnut Cake, 250. Walnut Wafers, 262. Chops, Baked, 86. Broiled French, 87. Broiled Loin, 87. Lamb, Breaded, 85. Lamb or Mutton, 86. Lamb, stuffed, 86. Lamb, with Soubise Sauce, 86. Pan-broiled, 87. Pork, Baked, 88. Pork, Broiled, 88. Pork, Sauted, 88. Venison, 96.

Chow Chow, 320. Chowder, Corn, 51. Clam, 52.

Crab, 53.

New England, 52. Salt Cod Fish, 53. Christmas Plum Pudding, 226. Chutney, 321.

Cider Cup, 297. Cinnamon Water, 333. Citron Pie, 238. Clam Bisque, 54, 55. Clam, continued. Broth, 341.

Cocktail, 36.

Steamed, 72.

Clams on the Half Shell, 36. Claret, Cup, 297. Club Sadwiches, 189. Cocktail, Clam, 36. Cocoa Almond Cream, 194. Brandy, 294.

Breakfast, 294. Cocoanut Cookies, 265. Cocoanut Cream, 285. Frapp^, 282.

Froth, 196.

Fruit Pudding, 215. Macaroon Ice Cream, 285. Nougat Filling, 275. Tutti-frutti Cream, 194. Nut Cream Ice, 286. Cocoanut Candy, 302. Cornstarch Mould, 200.

Moulds with Chocolate Sauce, 195, Pie, 238.

Cod Fish, Salt, Chowder, 53. Coffee, Black, 296. Iced, 296.

Compote of Figs, 212. Consomm^, 57.

k I'ltahenne, 58. au Riz, 58.

Chicken, with Custard, 59. Chicken, with Macaroni, 59. Swiss, 58.

Page 392 See this page in the book

Consomm6, continued. Vegetable, 57.

with Barley, 57. with Claret, 57. with Eggs, 57.

College Pudding, 220. Cookies, Chocolate, 264. Cocoa Coooanut, 265. Nut, 260.

Sand, 260.

Cordial, Egg, 335. Orange Egg, 335. Cake, Spider, 165. Corn Meal, Gruel, 337. Mush, 111.

Mush, Fried, 111. Mush, Sauted, 111. Cornstarch Mould, Cocoanut, 200. Cornucopias, 264. Cottage Pudding, 224. Steamed, 224.

Cowslips, 100.

Crab Apple Jelly, 312. Crab Apples, Preserved, 308. Crab, Bisque, 64. Canapes, 34.

Gumbo Soup, 61.

Crabs, Fried Soft-shelled, 75. in Fontage Cups, Creamed, 132. in Red Pepper, 74. Cracker Gruel, 337. Crackers, Browned, 37. Cranberry Jelly, 313. Pie, 237, 238.

Cream, Almond Bavarian, 208. Banana Bavarian, 207. Bavarian, 206.

Bavarian Ribbon, 208. Brandy Sauce, 229. Cream, continued. Candy, 301.

Caramel Bavarian, 208. Chocolate Bavarian, 207. Cocoa Almond, 194. Cocoa Coooanut, 285. Cocoa Tutti-frutti, 194. Coffee Bavarian, 206. Frangipane, 242. Ginger Bavarian, 207. Italian, 207.

Maple Italian, 208. Peach or Apricot, 207. Pie, 252.

Pineapple Bavarian, 206. Puffs, 259.

Raspberry Bavarian, 206. Rice Bavarian, 209. Sherry Sauce, 229. Strawberry Bavarian, 206. Creamy Sauce, 228. Cr^me Frite, 140. Creoles, 261.

k la Russe, 245. Croquettes, Chicken, 134. Meat, Rice, and Tomato, 133. Rice and Tomato, 154. Sauce for, 134.

Shad Roe, 133.

Surprise, 153.

Sweetbread and Mushrooms, 134. Sweet Rice, 154. Croustades, 144. CroOtons, 37.

Crown Roast, 85. Crullers, 266.

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Cucumber Ketchup, 322. Cucumber, Pickled, 318, 319. Pickle, Sweet, 318. Cucumbers, 100. Bechamel, 148.

Cumquat Fritters, 170. Cup, Champagne, 297. Cider, 297.

Claret, 297.

CuraQoa Filling, 276. Currant, and Raspberry Jelly, 313. and Raspberry Preserve, 314. JeUy, 313.

Jelly Sauce, 120. Pie, 238.

Spiced, 317.

Currants, 299.

Curry of Game, 141. Custard, Arrowroot, 197. Banana, 197.

Caramel, Baked, 198, 199. Chocolate Cream, 193. Pie, 238.

Rennet, 341.

Sherry, Baked, 198. Soft Caramel, 198. Vanilla, Baked, 198. Cutlets, Veal, 83. Damson Jelly, 313. Dandelions, 97, 100. Danish Pudding, 202. Date, and Almond Filling, 277. Date, continued. Pie, 239.

Whip, 209.

Dominoes, 264.

Doughnuts, 266. Dressing, Boiled, 174. Boiled Cream, 174. Boiled Salad, 174. Butter Salad, 173. Horse-radish Cream, 174, 175. Mayonnaise Cream, 173. Drops, Molasses, 267. Sponge, 260.

Duchesse Pudding, 213. Duck, Roast Tame, 95. Wild, 95.

Dumpling, Apple, 218. Blackberry, 223. Dutch Apple Cake, 163. Eclairs, 259.

Egg, and Lemon, 336. and Milk Punch, 335. Cordial, 335.

Nogg, 335.

Egg Plant, 101. Baked in Shell, ISO. and Tomatoes, Scrambled, 327. Bechamel, 327.

Fluffed, 113.

Goldenrod, 116. Hard Cooked, 112. on Toast, Poached, 327. Poached, 113.

Poached k la Frangaise, 113. Poached in Tomato, 113. Scrambled, 114. Soft Cooked, 112.

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English Pudding, 228. Entire Wheat, Bread, 157. Gruel, 336.

Entries, Vegetable, 147. Essence, Beef, 340. Farina Balls, 148. Favorite Sandwiches, 189. Fig, Cake, 255.

Pudding, Steamed, 227. Figs, 299.

Compote of, 212. Filberts, 301.

Filbert Bread, 158. Fillet, of Beef, 77. of Beef, Broiled, 78. of Beef, Broiled with Oysters, 78. of Beef, Sauted, 78. of Flounder, Rolled, 135. of Halibut, Baked, 67. of Sole, Fried, 68. of Sweetbread, Baked, 142. Fillets, Fish, 68. of Fish, Deviled, 68. Filling, Caramel, 275. Cocoa Nougat, 275. Curagoa, 276.

Date, 276.

Date and Almond, 277. Fig, 276:

Fudge, 278.

Marshmallow, 277. Marshmallow Fudge, 278. Mince Pie, 241.

Nougat, 277.

Nut and Raisin, 278. Nut Fudge, 278.

Rich Chocolate, 274. Simple Chocolate, 275. Tutti-frutti. Fudge, 278. Fingers, Lady, 259. Fillets, 64.

Fillets of. Deviled, 68. Forcemeat, 64.

Garnishings, 64. Quenelles, 40.

Timbales, 130.

Flame, Apple, 217. Flamingo, Apple, 217. Flannel Cakes, 168. Flaxseed Tea, 333. Floating Island, 199. Flounder, Fillet of. Rolled, 135. Flour Ball, 337. Gruel, 337.

Fontage Cups, 133. Mock Terrapin in, 131. Fondant Frosting, 273. Frapp^, Caf6, 292. Grape, 292.

French Ice Cream, 283. Fritter, Batter, 149, 169. Beans, 39.

Fritters, Apple, 169. Banana, 169.

CauUflower, 170. Com, 170.

Cumquat, 170.

Parsnip, 170.

Pear, 170.

Salsify, 170.

Frog's Legs, 143. k la Bechamel, 143. Allemande, 143.

Frosting, Boiled, 270. Brown Sugar, 274.

Page 395 See this page in the book

Frosting, continued. Confectioners', 270. Fig, 273.

Fondant, 273.

Fudge, 271.

Gelatine, 271.

Marshmallow, 272, 274. Marshmallow Nut, 272. Mocha, 274.

Nougat, 273.

Nut Fudge, 271.

Ornamental, 273. Rich Chocolate, 269. Tutti-frutti, 272. Fricassee of Oysters and Mushrooms, Fricassee of Veal, 82. Froth, Cocoa, 196. Fruit, Biscuit, 163. Cake, Raised, 254. Mousses, 288.

Salad, Hot, 330. Snowballs, 223.

Fruits and Nuts, 299. Fudge Filling, 278. Nut Frosting, 271. Game, 95.

Curry of, 141.

Sahui of, 140.

Garnishings for Fish, 64. for Soup, 38.

Gateau, Peach, 204. Gelatine Frosting, 271. Gingerbread, Hard, 266. New York, 267.

Sour Milk, 268.

Superior, 268.

Ginger Ice Cream, 286. Snaps, 268.

Glac6, Souffle, 290. Gluten Bread, 158. Gold Cake, 251.

Golden Parfait, 289. Gooseberries, Canned, 306. Gooseberry Tarts, 244. Goose, Roast Green, 94. Graham, Bread, 157. Plum Pudding, 226. Grape Butter, 312. Frapp6, 292.

JeUy, 314.

Grape Fruit, 299. Grapes, 299.

Green Grape Jam, 316. Greens, 100.

Green Tomatoes, Preserved, 311. Green Turtle Soup, 62. Griddle Cakes, Bread, 167. Graham, 167.

Hominy, 168.

Sour Milk, 167.

Sweet Milk, 168. Gruel, Barley, 336. Corn Meal, 337.

Cracker, 337.

Entire Wheat, 336. Oatmeal, 337.

Haddock, Baked, 67. Halibut, Fillet of, Baked, 67. Ham, Boiled, 88. Hamburg Steak k la Tartare, 81. Ham Canapes, 34. Haricot of Ox Tails, 140. Hash, Corned Beef, 78. Hermits, 261.

Hominy, and Corn Muffins, 164. Huckleberries, Canned, 306. Ice, Cocoa Nut Cream, 286. Plain Water, 290.

Page 396 See this page in the book

Ice Cream, Banana, 283. Brown Bfead, 283. Burnt Almond, 286. Chocolate Fig, 281. Chocolate Junket, 282. Chocolate Philadelphia, 282. Cocoa Macaroon, 285. Ginger, 286.

Macaroon, 286.

Nougat, 287.

Philadelphia, 283. Pistachio, 287. Plum Pudding, 287. Indian Pudding, Baked, 225. Steamed, 225.

Indian Rice Pudding, 225. with Apples, 225. Indian Tapioca Pudding, 225. Irish Moss Lemonade, 334. Italian Sauce, 234. Jam, Blackberry, 316. Black Currant, 316. Green Grape, 316. Red and White Currant, 316. Ripe Grape, 316. Jelly, Apple, 312. Aspic, 128.

Barberry, 313.

Calf's Foot, 341. Cherry, 313.

Crab Apple, 312. Cranberry, 313. Currant and Raspberry, 313. Damson, 313.

Fruit, Macedoine, 205. Grape, 314.

Grape Fruit, 203. Jelly, continued. Prune, 205.

Quick Aspic, 129. Quince, 314.

Russian, 204.

Sauterne, 204.

Jumbles, Chocolate, 262. Junket, 211.

Ketchup, Cucumber, 322. Kidney Bean Soup, 43. Kidney Omelet, 115. Kidneys, en Brochette, 139. with Oysters, 139. Kirsch Sauce, 232. Kohl Slaw, 99.

Koumiss, 335.

Lady Fingers, 259. Lalla Rookh, 292. Lamb Chops, Breaded, 85. with Soubise Sauce, 86. Lamb or Mutton Chops, 86. Lamb, Rissoles, 145. Terrapin, 328.

Layer Cake, 251. Lemonade, 297, 333. Irish Moss, 334. Lemon Crisps, 244. Pie, 239.

Queens, 258.

Sherbet, 291.

Water Ice, 291. Whey, 336.

Lentil, Cakes, Sauted, 101. Lentils, 101.

Mashed, 101.

Lettuce, Boiled, 100.

Page 397 See this page in the book

Lettuce Sandwiches, 190. Lima Beans, 98.

Liver, Calf's, Fried, 138. Loaf, 144.

Lobster, t la Newburg, 328. Bisque, 54.

Broiled Live, 75. Canapes, 34.

Curried, 75.

Curried in Rice Timbales, 135. DevUed, 74.

How to open a, 73. in Fontage Cups, Creamed, 132. in Red Peppers, 75. Salad Sandwiches, 189. Supreme, 75.

Timbales, 131.

with Mushrooms, 328. with Pimolas, 328. Loin of Veal h la Jardiniere, 83. Macaroni, Baked, 102. Baked with Tomatoes, 102. Timbales, 149.

with Sauce, 102. Macaroon Ice Cream, 286. Macaroons, 266.

Macedoine, Bavarian, 208. Fruit Jelly, 205. of Orange, 203.

Mackerel, Broiled, 65. Maple, Filling, 277. Parfait, 289.

Sugar Candy, 302. Maraschino Sauce, 233. Marble Cake, 253. Marmalade, Apple, 315. Apricot, 315.

Grape Fruit, 315. Marmalade, continued. Plum, 315.

Prune; 316.

Quince, 316.

Marrow, Balls, 38. Bones with Tenderloin Steak, 139. Marshmallow Cake, 255. FiUing, 277.

Fudge Filling, 278. Nut Frosting, 272. Meat, Rice, and Tomato Croquettes, Melons, 300.

Meringue, Chocolate Raspberry, 196. Meringues, 267.

Milk, Albuminized, 336. and Water Bread, 157. Mince Pie, 239.

Mint Julep, 298. Mocha, Cake, 255. Mock Turtle Soup, 62. Molasses Candy, 302. Drops, 267.

Mould, Chocolate, 192. Mousse, Chicken, 129., Mousses,, Fruit, 288. Muffins, Berry, 163. Egg, 163.

Entire Wheat, 164. Fried Rye, 165.

Graham, 164.

Hominy and Corn, 164. Oat, 166.

Oatmeal, 161.

Rye, 164.

Raised, 161.

'' MulUgatawny Soup, 61. Mush, Com Meal, 111. Mushroom Ketchup, 322. Meringues, 265.

Mixture, S6.

Page 398 See this page in the book

Mushroom, continued. Pot Pourri, 152. Mushrooms, Baked, 151. with Oysters, 151. with Tomatoes, 151. Mustard Pickle, 320. Mutton, 14.

Broth, 340.

Ragoftt of, 85. Saddle of, Roast, 85. Nasturtium Sandwiches, 190. Nesselrode Pudding, 290. Nests, Apple, 219. New England Chowder, 52. New York Gingerbread, 267. Noodle Balls, 39. Noodles, 39.

Nougat Filling, 277. Nut and Olive Canapes, 35. Nut and Raisin Filling, 278. Nut.Cakes, Chocolate, 251. Nut Cake, 252.

Cookies, 260.

Fudge Filling, 278. Wafers, 262.

Oatmeal, Caudle, 338. Gruel, 337.

Old-fashioned, 109. Wafers, 342.

Oat Muffins, 166. Oats, Rolled, 109. Okra, 101.

Bacon, 115.

Creamed Salt Fish, 115. Omelet, continued. Creamy, 115.

Foamy, 115.

German, 117.

Kidney, 115.

Spanish, 117.

Onion Soup, 46. Onions, 97, 101. in White Sauce, 101. Orangeade, 297. Orange, Cake, 252. Chocolate Sauce, 235. Egg Cordial, 335. Frapp^, 292.

Trifle, 204.

Water Ice, 291. on a Bed of Rice, 220. Ox-tail Soup, 63. Ox Tails, Haricot of, 140. Oyster, Bisque, 55. Bisque k la Reine, 55. Cocktail, 36.

Crabs, 143.

Crabs with Poached Eggs, 143. Gumbo Soup, 61. Stew, 70.

Oyster Plant, see Salsify, 101. a and Creamed m Fontage Cups, and Mushrooms, Fricassee of, 329. Celeried, 329.

Page 399 See this page in the book

Oysters, continued. on the Half Shell, 36. Panned, 71.

Spindled, 70.

Supreme, 71.

Parfait, Caf6, 289. Golden, 289.

Silver, 288.

Parker House Rolls, 159. Parsnip Fritters, 170. Parsnips, 97, 101. Partridge in Aspic, 136. Paste, Chopped, 236. Puff, 237, 242. Pastry, 235.

Pat6 de Foie Gras, Mock, 144. Pat6 Shells, 241. Peach, Batter, 220. Canap6, 330.

Duff, 223.

FilUng, 279.

Gateau, 204.

Pie, 239.

Peaches, 300.

Brandied, 311.

Spiced, 317.

Peanut, Brittle, 303. Peanuts, 301.

Pear, Chipped, 314. pears, 300.

Pea Soup, 46.

Pecans, 301.

Peppers, Stuffed, 102, 153. Pheasant in Aspic, 136. Philadelphia Ice Cream, 283. Piccalilli, 320. Pickle, Mustard, 320. Sweet Cucumber, 318. Sweet Tomato, 317. Pie, Apple, 237. Blackberry, 237. Blueberry, 237. Chicken, Old-fashioned English, 92. Chocolate Cream, 240. Cranberry, 237, 238. Date, 239.

Mince, 239.

Plum, 239.

Prune, 239.

Pumpkin, 240.

Rhubarb, 240.

Squash, 240.

Pig, Roast Little, 87. Pig's Feet, Broiled, 138. Pilaf, Turkish, 154. Pineapple, Canap^, 331. Cornstarch Mould, 200. FilUng, 279.

Water Ice, 291. Pineapples, 300. Pistachio Ice Cream, 287. Plum, Marmalade, 315. Pie, 239.

Pudding, Christmas, 226. Pudding Ice Cream, 287. Plums, 300.

Brandied, 311.

Popovers, 165.

Chops, Baked, 88. Chops, Broiled, 88.

Page 400 See this page in the book

Pork, continued. ' Chops, Sauted, 88. Potato, h la Maitre d'H6tel, 107. Balls, French, 107. Chips, 106.

Hashed Brown, 106. Puff, 106.

Potatoes, Baked, 107. Browned Sweet, 107. Franconia, 107. French Fried, 106. Italian, 107.

Lyonnaise, 105. Mashed, 104.

Southern Sweet, 97, 108. Pot Roast, 80.

Poultry, 15, 89. Pound Cake, 253. Preserve, and Tutti-frutti, 312. Prune, Marmalade, 316. Pie, 239.

Prunes, Stewed, 342. Pudding, Apple Batter, 220. Apple Indian, 220. Apple Rice, 211. Baked Indian, 225. Bread Queen, 222. Buttered Bread, 222. Caramel Rice, 223. Chocolate and Rice, 215. Chocolate Bread, 213. Chocolate Nut, 214. Chocolate Raisin, 214. Christmas Plum, 226. Cocoa Fruit, 215. College, 220.

•Cornstarch, 200. Pudding, continued. Cottage, 224.

Cracker Queen, 222. Danish, 202.

Date, 227.

Diplomatic, 209. Duchesse, 213.

English, 228.

Fruit Cornstarch, 200. Graham Plimi, 226. Imperial Chocolate, 211. Indian Rice, 225. Indian Steamed, 225. Indian Tapioca, 225. Nesselrode, 290. Roley Foley, 227. Roman, 212.

Snow, 212.

Sponge Cocoanut, 202. Steamed Blueberry, 222. Steamed Chocolate, 216. Steamed Cottage, 224. Steamed Fig, 227. Tapioca, 201.

Yorkshire, 79.

Puffs, Cream, 259. Pumpkin Pie, 240. Punch, Currant, 238. Egg and Milk, 335. Pur^e, Black Bean, 50. Quail in Aspic, 136. Queen Pudding, Bread, 222. Cracker, 222.

Queens, Lemon, 258. Quenelles, Chicken, 40. Quince, Jelly, 314. Quinces, 300.

and Apples, Canned, 306. RagoAt of Mutton, 85. Rarebit, Cheese and Tomato, 326. Welsh, 325.

Raspberries, Canned, 307.

Page 401 See this page in the book

Raspberry, Bombe GIac£, Dumpling, 223. Jam, 316.

JeUy, Red and White Currant Jam, 316. Rennet Custard, 341. Rhubarb Pie, 240. Rice, and Corn MuflSus, 165. and Tomato Croquettes, Croquettes, Sweet, 154. Gruel, 338.

or Macaroni Stuffing for Peppers, Pudding, Steamed, 223. Steamed, 110.

Timbale Cases, 135. Rissoles, Cheese, 145. Lamb, 145.

Sardine, 145.

Sweetbread, 145. Roley Foley Pudding, 227. Roll, Jelly, 253. Sultana, 291.

Rolled Oats, 109. Rolls, Parker House, 159. Swedish, 160.

Roman Pudding, 212. Rum Sauce, 233. Rusk, Rye Bread, 157. Muffins, Fried, 165. Sabayon Sauce, 233. Salad, Apple, 185. Aspic Jelly, 175. Beet, 175.

Butter Bean, 175. Cabbage, 176.

Salad, continued. Cherry, 176.

Chestnut, 177. Chicory, 178.

Chiffonade, 178. Crab, 179.

Egg, 179.

Endive, 179.

Escarole, 179. French Fruit, 183. Grape Fruit, 185. Hot Fruit, 330. Lima Bean, 175. Macedoine, 180. Martin, 184.

Rice and Vegetable, 181. Sahnon, 182.

Sardine, 181.

Scallop, 182.

Shad Roe, 182. Spinach, 182.

, Stuffed Tomato, 183. Sweetbread, 183. Sweetbread and Cucumber, 183. Sweet Fruit, 186. Sweet Grape Fruit, 186. Tomato and Nut, 183. Vegetable, 184. Vegetable Oyster or Salsify, Waldorf, 185.

Sally Lunn, 163. Salmi of Game, 140. Salmon Canapes, 35. Creamed in Rice Timbalea, 135. Steamed, 65.

Salsify, 97, 101. SautSd, 101.

Sand Cookies, 260. Sandwich, Anchovy, 187. Bread and Butter, 339. Raw Beef, 339.

Page 402 See this page in the book

Caviare, 187. Club, 189.

Egg, 189.

Favorite, 189. Fig, 190.

Ginger, 190.

Lobster Salad, 189. Nasturtium, 190. Sardines, 190. Striped Bread, 190. Tomato and Horse-radish, 189. Water Cress, 190. Sardine Canapfe, 35. Sauce, AUemande, 118. Apple, 228.

Apricot, 228. Banana, 228.

Bechamel, 118. B^arnaise, 119. Black Butter, 119. Browned Bread, 119. Brown Sugar, 234. Caper, 120.

Champagne, 120. Cherry, 229.

Chestnut, 120. Chili, 321.

Chocolate Cream, 235. Claret, 230.

Cream Brandy, 229. Cream Sherry, 229. Creamy, 228.

Sauce, continued. Currant Jelly, 120. Curry, 120.

Egg, 121.

Espagnole, 121. Foamy, 230, 231. for Croquettes, 134. Grape, 231.

Hard, 232.

Hollandaise, 121. Horse-radish, 122. Horse-radish, Hollandaise, 122. Italian, 234. Kirsch, 232.

Lobster Hollandaise, 122. Madeira, 122. Maitre d'Hotel, 122. Maraschino, 233. Milanaise, 123. Mint, 123.

Mustard, 123. OUve, 124.

Orange Chocolate, 235. Orange Hollandaise, 124. Piquante, 125. Port, 125.

Poulette, 125. Ravigote, 125. Rum, 233.

Sabayon, 233. Sorrel, 126.

Soubise, 86, 126. Stirling, 232. Supreme, 126. Tartare, 126. Tomato Bearnaise, 119. Tomato Cream, 127. Trianon, 127. Velout6, 127.

Page 403 See this page in the book

Savuie, continued. Yellow Egg, 121. Sausages, 89.

Scallops, Fried, 72. Fried in Batter, 73. Shad, Planked, 69. Roe Croquettes, 133. Shell Fritters, 171. Shells, Pat4, 241. Sherbet, Lemon, 291. Sherry Custard, Baked, 198. Blackberry, 167. Shrimp, Bisque Bretonne, 55. Chowder, S3.

Cocktail, 36.

in Fontage Cups, Creamed, 132. Shrimps and Crabs, 74. with Tomatoes, 329. Silver, Cake, 252. Parfait, 288.

Smelts, Fried, 65. Snowballs, Fruit, 223. Snow Pudding, 212. Puffs, 224.

Sole, FUlets Of, Fried, 68. Sorrel Soup, 47. Souffle, Apple, 218. Baked Chocolate, 213. Frozen Chocolate, 285. Glac«, 290.

Soup, Accessories, 37. Artichoke, 42. Asparagus, 42. Baked Bean, 43. Bean, 42.

Black Bean Pur^e, 50. Cabbage, 43.

Carrot, 44.

Soup, continued. Chestnut, 45.

Chicken Gumbo, 60. Crab Gumbo, 61. Garnishings, 38. Green Turtle, 62. Kidney Bean, 43. Lentil, 51.

Mock Turtle, 62. Mulligatawny, 61. Oyster Gumbo, 61. Pea, 46.

Peanut, 60.

Sorrel, 47.

Spinach, 47.

Spht Pea, 50.

Squash, 47.

St. Germain, 56. Terrapin, 62.

Tomato Bisque, 48. Tomato Cream, 48. Tomato with Stock, 49. Turnip, 49.

Vegetable, 50. Water Cress, 49. Spice Cake, 252. Spinach, 97, 100. Sponge, Apple, 216. Cocoanut Pudding, 202. Drops, 260.

Sponge Cake, Cold Water, 256. True, 257.

Sprouts, Young Cabbage, 99. Squash, Baked, 103. Pie, 240.

Summer, 102.

Winter, 103.

Page 404 See this page in the book

Squares, Banbury, 243. Steak, Beet, Broiled, 81. Hamburg, k la Tartare, 81. Smothered in Onions, 81. Venison, 96.

Stew, Venison, 330. St. Germain Soup, 56. Sticks, Almond, 243. Sterling Sauce, 232. Stock, Brown, 56. White Soup, 59.

Strawberries, 300. Strawberry, Bombe Glac#, 291. Jam, 316.

Whip, 210, 342.

Straws, Cheese, 243. Chestnut, 94.

for Peppers, Chicken, 93. for or Macaroni, for Peppers, Tomato, 153. Succotash', 100.

Sugar Cookies, 260. Sugar Sauce, Brown, 234. Syrup, 334.

Sultana Roll, 291. Summer Squash, 102. Sunshine Cake, 258. Surprise Croquettes, 153. Swedish Meringues, Chocolate, 263. Rolls, 160.

Sweetbread, and Chicken in Fontage and Mushroom Croquettes, 134. and Mushrooms in Fontage Cups, Sweetbreads, Baked, 142. Sweetbreads, continued. Fillet of. Baked, 142. with Bacon, 329.

Swiss Chard, 100. Consomm6, 58.

Syllabub, 205.

Syrup, Sugar, 334. Taffy, Butter, 301. Tamarind Water, 334. Tapioca Cream, 201. Tartlets, Frangipane, 242. Apple, 243.

Banbury, 243.

Chantilly, 244.

Cranberry, 243.

Gooseberry, 244.

Tea, 295.

Beef Frozen, 340. Flaxseed, 333.

Iced, 295.

Russian, 295.

Terrapin, Lamb, 328. Mock in Fontage Cups, 131. Thimble Berries, Preserved, 308. Timbale Cases, 133. Timbales, Chicken, 129. Green Pea, 150.

Imperial, 130.

Macaroni, 149.

Toast, Brown Bread, 339. Dry, 338.

Tomato, and Cucumber Canapes, 35. and Horse-radish Sandwiches, 189. Bisque Soup, 48.

Forcemeat, 128.

Page 405 See this page in the book

Ttonato, continued. Flitters, 170. Ketchup, 321, 322. Stuffing for Peppers, 153. with Stock Soup, 49. Tomatoes, Pickled, 319.

Preserved Ripe, 311. Tongue, Boiled, 138. Canapes, 35.

Tortoni Biscuit, 290. Trifle, Chocolate, 193. Tripe, Broiled Honeycomb, 141. in Batter, 142. Lyonnaise, 141. Rago<it, 141.

Trout, Sauted, 68. Turkey, Boned, 95. English, Roast, 95. Turkish Pilaf, 154. Turnip Soup, 49. Turnips, 97.

in White Sauce, 104. Tutti-frutti, Frosting, 272. Fudge Filling, 278. Preserve, 312. Vanilla, Custard, Baked, 198. Chops, 84.

Cutlets, 83.

Fricassee, 82. Loaf, 137.

Loin of, h la Jardiniere, 83. Stuffed, Roast, 82. Vegetable, ConsommS, 57. Cubes, 39.

Entries, 147.

Soup, SO.

Venison Chops, 96. Steak, 96.

Stew, 330.

with Currant Jelly, 330. Vol-au-vent, 241, 242. Wafers, 262.

Chocolate Walnut, 262. Nut, 262.

Oatmeal, 342.

Waffles, 169.

Walnut Bread, 158. Chocolate Cake, 250. Walnuts, 301.

Pickled, 321.

Water, Apple, 332. Barley, 332.

Cinnamon, 333. Distilled, 333. Grape, 333.

Oatmeal, 334.

Tamarind, 334. Water Ice, Lemon, 291. Water Cress, Sandwiches, 190. Watermelon, 300. Sweet Pickled, 318. Welsh Rarebit, 325. Wheat, Cracked, 110. Whey, Lemon, 336. Whip, Strawberry, 210, 342. White Bait, Fried, 69. Wine Frosting, 273. Whey, 336.

Winter Squash, 103. Yeast, 156.

Yorkshire Pudding 79. Zweibaoh, 162.

Page 409 See this page in the book

Is made from the choicest cocoa beans — the highest priced — ground very fine, a cocoa butter pressed out to malce it more digestible. Every atom of it is cocoa.

It contains not one particle of adulterant, substitute, coloring matter, or chemical.

Lowney's Cocoa has a perfect natural COCOA SHOULD BE BOILED FROM THREE TO FIVE MINUTES, BUT THE MILK SHOULD NOT BE BOILED.

Page 410 See this page in the book

• k\ I IfK Lowney's Milk Chocolate is a delicious confection and a most nourishing It is made of pure the finest cream from our own herd of blooded Jersey cows, and pure vanilla, sweetened with the best granulated powdered in our own factory.

IT IS GOOD FOR SCHOOL LUNCHES, PICNICS, AND AFTER MEALS

Page 411 See this page in the book

The Reason this chocolate has a more refined than others, is owing to the quality of the cocoa beans and the costly beans Price is a secondary consideration in buying the materials for eating The main thing is it perfect.

Each of the materials is used as Mother Nature grew them. There is no "treatment" nor adulteration of any kind whatever. THAT IS WHY THE LOWNEY PRODUCTS ARE SO DIGESTIBLE

Page 412 See this page in the book

NAME ON EVERY PIECE"

Chocolate Bonbons Are known and sold almost everywhere. The reason they have the largest sales in the world is that they are superfine goods at reasonable prices.

They are made of IVIother Nature's own fruits and saps and nuts— pnre. Owing to their purity you can eat them freely and still be happy.

They are safe for children. The dinner table is not complete without a dish of bonbons to decorate it, and to enjoy at dessert. LOWNEY'S BONBONS are uniform, delicious, pure

Page 413 See this page in the book

*' Alu'a.ys Rea-dy " Sweet Chocola.te Powder has a rich flavor — especially when boiled five minutes — for drinking, and besides makes the simplest and best icing for cake, by simply pouring hot water over it.

It is delicious as for ice cream. IF YOUR DEALER DOES NOT KEEP IT, ASK HIM TO GET IT FOR YOU