Rumford Complete Cook Book

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THE RUMFORD COMPLETE COOK BOOK, Lily Haxworth Wallace

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RADCLIFFE COLLEGE LIBRARY! WOMEN'S ARCHIVES Transferred from HARVARD COLLEGE LIBRARY 'mm 5?arbarU (Tollrgr ILibrarp RECEIVED BY BEQUEST SEPTEMBER 20, 1926 ^

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THE COMPLETE COOK BOOK BY LILY HAXWORTH WALLACE Gold Medalist Graduate of National Training School of Cookery London, Eng.

PRICE, ONE DOLLAR PUBLISHED BYTHB RUMFORD CHEMICAL WORKS PROVIDENCE, R.I.

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HARVARD COLLEGE LIBRARY BEQUtST Of MKS, CHESTER N. QREkNUUviH SEPTEMBER 20, \B2« Copyright, 1908, By The Rumpord Chemical Works, The University Press, Cambridge, Mass., U. 8. A. Providence, R.I.

Printed by

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PREFACE HE recipes in book been carefully tested, and if measurements and general instructions are followed, the result in every case will be satisfactory.

The author has endeavored to give clear and concise instructions for the dishes of kind; rather than take up space for repetition of the same general recipe varied only in flavoring, form of baking and other minor detail. It will be noted in the table of weights and measures that all measurements are given as level. Unless otherwise stated in the individual recipe, this rule should always be followed. Ideas vary as to what constitutes a pounding or heaping spoon or cupful, while level is or should be the same the world over — as much as spoon or cup will hold, then leveled off with a knife. It is not claimed that these recipes are all new.

Some are original; some the gift of friends who have experimented till good results were obtained; some are old family recipes, never before printed; others are standard rules that have stood the test of years and are still at the head of respective lists.

However, all have been tested and may be used by the novice with the same certainty of success as when the are combined by the experienced cook.

LILY HAXWORTH WALLACE.

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WEIGHTS AND MEASURES - K pint 1 quart 1 tablespoonfuL gill = % cupfuL 16 tablespoonfuls of liquid = 1 cupful.

2 cups butter packed solid = 1 pound.

4 cups sifted flour 1 pound.

9 large eggs 1 pound.

1 pound.

2 tablespoonfuls butter 1 ounce.

4 wineglassfuls 1 cupfuL 4 tablespoonfuls.... 1 wineglassfuL 1 teaspoonfuL 1 ounce.

Teaspoonfuls and tablespoonfuls are measured level unless otherwise stated. One-half spoonful is measured lengthwise spoon.

Cupfuls are measured level full. A set of measures (quart, pint and half-pint) should be in every kitchen.

The graduated measures divided quarters, halves and thirds are A graduated glass measure is advisable for the correct measurement of liquids. A set of accurate scales is also indispensable to good cooking and housekeeping.

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TABLE OF CONTENTS Beverages Tea Iced Tea Boiled Coffee Filtered Coffee.... 214 Black or After-dinner Cafeaulait Iced Coffee in Perfection 214 Cocoa ChocolateCreamNectar 215 Bread, Bolls, Muffins, Fruit Punch Tea Punch Blackberry Cordial Grape Juice Raspberry Vinegar Ginger Cup Mint Cordial Lime Punch Claret Punch Mulled Cider Rumford Biscuit Whole Wheat Biscuit Rye Biscuit Potato Biscuit Maple Rolls Parker House Rolls Quick Graham Rolls FrenchfcRolls Larchmont Muffins Cream Muffins Graham Gems Date Gems.

Pop-Overs.... ETC Quick Breakfast Puffs Oatmeal Sticks.... Hot Cross Buns. Rumford Whole Wheat Dyspeptic Southern Egg Bread Corn Bread Baked Brown Bread. Steamed Brown Bread Yeast Bread Lemon Cake Chocolate Loaf Cake Coffee Chocolate Cake White Cake Sultana Cake Honey Cake Gold Loaf Cake. Nut Cake Cornstarch Cake Devil Cake Poor Man's Cake Pound Cake Plain Cocoanut Cake Inexpensive Fruit Cake White Fruit Cake'. Rich Fruit Cake... Wedding Fruit Cake Yorkshire Parkin... Scotch Shortbread Quick German German Apple Cake. (vii)

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TABLE OF continued Plain Sponge Cake Old-fashioned Sponge Pineapple Cake 1 A'l Orange-Cocoanut Cake Plain Loaf Cake Lily Cake Lady Baltimore Cake Fig Layer Cake Coffee Layer Cake Marshmallow Cake White Layer Cake CONTENTS EASE Layer Cake No. 1 Layer Cake JNo. 2 Date Lunch r.ake English Walnut Cake Layers for Mocha Cake Queen Cakes Lady Fingers New Year's Cakes Queen Eclairs Fairy Cones Cream Puffs Pecan Sticks Moon Cnkiw Rollemupa Cake Fillings, Frostings and Icings Fig Filling Almond Filling T53 To Prepare Syrups for Canned Fruits. For Plums.

Peaches, Cherries, rears, Blackberries The Selection of Fruit To Can in Jars over the Fire To Cover Jellies Preserved Rhubarb Spiced Grapes ( rHiirrr ['ears ~ Brandied Figs '.

To Can by the Kett le Process Open Gooseberry Jelly Orange MarmalacTe Chopped Raw Pickle Grfrn Tom.'Lto l'ickl ToCan without Cooking Mustard Pickle Jelly Making Chili Sauce Currant and Grape Jellies Sweet Pickled Prun es Pickled Peaches Ap!

le, PluJ"

f P.r*k"

pple or Quince Jelly 182 Tomato Catsup Maple Filling" and Walnut and Cocoanut Portsmouth Lady Baltimore Mocha and Frosting... Marshmallow Filling Prune Almond Filling Chocolate Frosting Lemon Frosting 15$ Boiled Frosting Plain Orange Icing Coffee Icmg.... Opera Caramel Icing Fondant Icing Milk Frosting ISO 2M

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TABLE OP CONTENTS Carving FlflH J233 Rih Roast Sirloin or Porterhouse Steak Round Steak Fresh or Salt Ham Tongue Leg of Lamb or Mutton 234 ChafingkDish Recipes Celcried Oysters Ixnn of Lfttnh nr Pork Crown Rnn.gt of Lamh POTTLTRY.... B0>afc Fnwl Boiled Fowl Broiled Chickpn Duck and Goose Tn Bovw a Fowt. PAGE Epicurean Oysters" Oysters Mush rooms Oysters a la Poulette Pigs in Blankets Mmcfld Clama Fricasseed Clams Lobster a la Newburg Shrimps a la Creole Deviled Et Scrambled^Eggg Tomatoes Green Welsh Rabbit. Savory Rabbit Blushing Bunny Cheese Fondue Sandwiches Chicken Livers Saute* i Jil3 Lamb Terrapin, Sweetbreads with Peas Deviled Tomatoes _1 t !_ Confections Molasses Candy Maple Kisses Peanut Brittle. ~ Peppermint Drops PRkotfi. Cftrampla Fudge Chocolate Crpn.rnfl~ fWmftd Walnut* _2Q7_ _2QZ _2Q7_ Glace" Sugar Cocoanut Cream Candy 209 French Nougat ^_^_2Q9 Butterscotch Pralines January Thaw Sea Foam Hard and Soft Cooked Shirred Eggs Poached or Dropped Scrambled Eggs.... Plain Omelet Orange Omelet.... Cheese Omelet.... Omelet Souffle.... Omelet Celestine... Cheese Souffle" Chicken Souffle" Lemon Souffle" Swiss Eggs Eggs in Prison Japanese Eggs Egg Timbales Savory Eggs Curried Eggs Scotch Eggs

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TABLE OF CONTENTS Entries and Cheese Dishes Ham and Macaroni Scallop FrinftW of T,iver Meat Fritters. Corned Beef Croquettes Ulanquette of Veal 5T Cheese Puffs Cheese Patties Eacalloped Cheese Cheese Toast Veal Klopps Livera Bacon Chicken Chartreuse Stuffed Peppers Broiled Sweetbreads". 54_ 55_ 55_ Deviled Cheese Macaroni an Gratin Swedish Timbales Mushroom Timbales for Sweetbread and Mushroom Filling.... Oyster Filling To Bake Fish Stuffing for Baked Codfish Fritters. To "Soil Fish T ) 8aut£ Fish. To Fry Fish Scalloped Oysters To Prepare the Crumbs •era Fried Oysters To Boil Lobster 7 EE To Broil Fish Baked Bluefish in PerTo Broil Truster Lobster Croquettes fection Perfect Fish Balls Fish Timbales 12:

Shrimp Patties PP Moulded Fteb: PAGE Fish and Meat Sauces Oyster Sauce Bechamel Sauce. Mint, Sauce Cucumber Sauce Mushroom Sauce Maltre d'H6tel Sauce Bfomaiae Sauce. Horseradish SAiice. Piquante Sauce Tartare Sauce Tomato Sauce Parsley Sauce. To Prepare the Paifc ley _2Q To Prepare Beef Fat for Frying Gingerbread, Cookies, Doughnuts, etc. Dark Gingerbread SSoft Gingerbread Fruit Gingerbread" Dropped Cookies" Seed Cookies" Chocolate Cookies Sugar Cakes Jumbles.... Crullers.... German Crullers Sponge Drops Cinnamon Crisps Oatmeal Crisps Whole Wheat Crisps Brandy Wafers Mignons

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Macaroons TABLE OF CONTENTS Gingerbread continued Rumford Doughnuts Puff Ball Doughnuts Rye Drop Cakes... Wonders How to Avoid Objectionable Baking Powders Ice Cream and Ices German Macaroons Oatmeal MA/mmnna PAGE FOR FrEE/TNO Genuine Philadelphia Ice Cream French Ice Cream Punch Sherbet Mousse and Parfait Vanilla Ice Cream Brown Bread Ice Cream 173 Philadelphia Ice Cream Peach I cp Crpum Burnt AlmnnH Ice Ctpatti Frozen Custard ^ Ne^elrode Pudding Milk Sherbet Raspberry Sherbet ?rry Or^ge^Water Ice Roman Punch Chocolate Ice Cream 12a 12a us The Choice of Meats ToRoabtMeat To Brott, Mrat To Stew Meat To Boit, Fresh Meats ftrnflftd Lamb Hot-Pot Brown Stew of Lamb Irish Stew Stuffed Shoulder oi Mutton 9A Beefsteak Pie Pot Roast of Beef. Cannelon of Beef Beef Olives.... Veal Cutlets Short Paste Five-minute Paste. Flaky Paste Puff Paste IQfi Apple Custard Pie Mince Pie Filling. T07 Cranberry and Raisin Pie IPS Pumpkin Pie Lemon Meringue Pie. Orange Cream Pie. Cheese Tartlets Cheese Cakes English Fruit Tart Lemon Cheese Cakes Puff Paste Patties. Crust for Boiled Puddings Rumford Dumplings. Boiled Fruit Dumplings 111 Egg Dumplings.... Lobster Patties.... Oyster Patties.... Chicken Patties.... The Preparation To Truss _3fi To Prepare a Bird for Broiling for Roast Chestnut Dressing Plain for Chicken or Turkey oogle

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TABLE OF CONTENTS Poultry— continued Sage and Onion Dressing Potato Dressing. Chicken IvQaf Chicken a la Stanley a la Provi Chicken Pot Pie Dumplings Pilau of Indian Dish) To Roast HnfTK Braised Duck dence Potted Pigeons Italian Chicken £n_ Curried Chicken Chicken en Casserole Frir.mw>fi Chicken AQ Chicken Mould an PAGE Quince Pudding Apricot Souffle Italian Nut Pudding. "

Marmalade Puddin Poor Man's ijce ^4 Pudding King George's Pudding Fig Puffs Canary Pudding English PlumPudding Plain Plum Pudding Date Pudding."

Steamed Pudding Baked Orange Pudding Mother Eve rs Pudding Apple Puffs..... Cherry Pudding. Lemon Snowballs Brown Betty Cottage Pudding Rice Cream Bavarian Cream Peach Cream Coffee Cream Cold Wine Sauce Maple Sauce Wine Sauce Cranberry Sauce Foamy Sauce Hot Chocolate Sauce Hard Sauce Chocolate Sauce (with out egg), Salads and Salad Dressings The Cleansing oz Salad Elamth t Tomato and Lima Rean Salad T,et.t.nce Fruit and Nut Salad. WaterCress Stuffed Tomato Salad Endive, Field Salad and Dandelion Mayonnaise Dressing Celery and Chicory French Dressing Horseradish Dressing Harlequin Salad ChPOHP Salad 7fi Neufchatel Salad 7fi Potato and Egg Salad Sandwiches Cheese and Green Pepper Sandwiches Monaco Sandwiches Ham and Egg Sandwiches Boston Sandwiehea, Savory Sandwiches 74s Cream Dressing Boiled Salad Dressing Chicken Salad m Cocoamit, Salad Cheese-Butter Sandw's Cnc.iimher Sandwiches Nut and Raisin Sandwiches Club S-mdwich Sweet, Chocolate Sand wiches ed by Google

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TABLE OF CONTENTS Sick, Recipes for the Lemonade Barley Water Toast Water Eggnog Junket Eggnog.... Albumenized Milk To Sterilize Milk... 223 Wine Whey Acid Phosphate Whey Beef and Sago Broth. Invalid's Tea Clam Broth Beef Juice Beef Tea Oatmeal Gruel.... 225 Soups Corn Meal Gruel Arrowroot Gruel Irish Moss Savory Custard Puffed Egg Custard Souffle* Egg Cream Dainty Pudding Tapioca Jelly Chicken Chartreuse Sweetbreads a la Newburg Beef Cakes Scraped Sandwiches PAGE Clear Soup Mutton Hroth. ^ 3Z Garnishes for Clear Turkey Soup Tomato Bisque Cream of Oyster Soup 3_ Soups Sotjp Croutons Terms Used in Cookery, Definitions of _63 The Preparation and CoOTtrNO OF VttflBAsparagus Green Corn"

_65 TABLWB Cabbage.

Cauliflower, Dandelion and Beet Peas.

Summer Squash Hubbard Squash To Bake Squash To Stuff and ik< Pnt.Atop.fl Savory Potatoes Hashed Brown Potatoes Potato Croquettes. Lyonnaise Potatoes Creole Tomatoes... Escalloped Cauliflower Creamed Celery Hashed Turnip.... Corn Oysters Eggplant Waffles, Griddle Cakes, etc Rumford Waffles... Rice Griddle Cakes Corn Meal Waffles Cereal Waffle, Pound Cukft Waffles Rye Griddle Cakes k*a128 Potato Griddle Scones Quick Buckwheat Cakes Pre ?rpnr.h PA.nr.ft.kra Cream Pancakes German Pancakes Weights and Measures

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How to Avoid Objectionable Baking Powders READ THE LABEL VERY baking powder should show on the label J— ' in plain language all its so the public may know whether it contains alum or unhealthful material.

The Pure Food laws generally require Scientific names are sometimes used on the labels of alum powders, such as "sulphate of alumina,"

"aluminum sulphate," "sodium aluminum sulphate," etc., instead of the plain word alum, but whenever the word alumina or aluminum appears it means some form of alum. Some alum baking powders contain a ordinary phosphate and are called "phosphate," or "alum-phosphate" baking powders; but of course the addition of the phosphate does not remove the unhealthful alum quality. All baking powders which contain alum, by whatever name they may be called, or whatever other ingredients they may contain, should be avoided. Rumford Baking Powder does not contain alum in any form, but is a strictly pure phosphate powder in is used the latest improvement of the genuine Professor Horsford's phosphate made by us solely for our own preparations, and none of which is ever sold for use in other baking powders. (xiv)

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DEFINITIONS OF TERMS USED IN COOKERY A la Creole.

Cooked with tomatoes, onions and peppers.

A la Printaniere. A soup or stew served with young spring vegetables. Aspic.

A savory jelly for and salads.

Frequently used as a garnish. Au Gratin.

browned and usually with grated Bain-marie.

A vessel containing hot water in which vessels containing foods are placed to keep hot without further Literally a double boiler on a large scale. Bechamel.

A rich made milk or cream. Bisque.

A thick white sauce or soup generally made from shellfish. Blanch.

To whiten by scalding. BouiUon.

A meat broth.

Bombe.

Moulded ices having the outside one variety and the centre another. Bouquet of Herbs.

A bunch of various herbs, used for soups or stews. Braise.

To cook in a closely covered stewpan with vegetables, having a gentle heat, that neither flavor nor juices are lost by evaporation. CanapL A finger strip of bread or toast spread with a savory compound, usually either fish or egg, daintily garnished and served as an appetizer before lunch or dinner. (XV)

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DEFINITION OF TERMS USED IN COOKERY Croustades.

pieces of bread fried or toasted.

Used as a garnish for minced or hashed meat En Brochette, portions of such as chicken livers, cooked with bacon on a skewer. Entree.

A savory made dish served as a course itself, or between heavier courses, at dinner. Farci.

Stuffed.

Fondue, Cheese and eggs cooked together. Frappt.

Half frozen.

Glaci.

Glazed In savory dishes with meatstock, boiled down to a glaze; in sweet cookery, iced or brushed over with white of egg. Hors-d'oeuvres.

dishes served during the course of a dinner.

Jardiniere.

Mixed vegetables.

To insert strips of fat pork or bacon in meats deficient in fat, with a larding needle. Mactdoine.

A mixture of vegetables or fruits. Marinate.

To make savory in a mixture of seasonings: oil and vinegar, or oil and lemon juice. Meringue.

White of egg and sugar beaten together. Mousse.

May be savory or sweet.

A light, frothy thickened whipped with a whisk till spongy in texture and then packed in ice and salt for three or four hours. Mulligatawny.

A rich soup flavored with curry. Pdti.

A small pastry shell, usually made from puff May contain either a sweet or savory Purte.

Meats, vegetables, fish, etc., cooked in liquid till tender, then passed through a sieve.

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DEFINITION OF TERMS USED IN COOKERY Roux.

A of for thickening soups, sauces and gravies. Salmi.

A rich stew of game, half roasted and then cut up and cooked in a sauce. Sautt.

To cook till brown in a shallow pan with a fat.

Soufflt.

Puffed up and made light by use of beaten eggs.

May be savory or sweet. VoUau-verd.

A very light case of puff paste in which savories or sweets may be served.

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" The Wholesome " Pure and Wholesome. is different from and superior to all powders.

It is made of the genuine Professor Horsford's phosphate (prepared especially and solely for this purpose), which has been commended by the most eminent physicians for its wholesomeness. The phosphates are natural components of meat and grains, and are food elements for the maintenance of health.

They are essential constituents of the human body, and a deficiency results in loss of strength and consequent health.

Fine wheat flour is deprived of phosphates in the bolting and is, therefore, lacking in invigorating quality.

adds strengthening phosphates to the food. Perfect Quality.

The action of Rumford Baking Powder in the dough is thorough, making cake, biscuit, muffins, etc. of finer texture and flavor, and retain condition than if made with ordinary baking powder or cream tartar.

Ho Baking-Powder contains no alum or of tartar, and imparts no bitter or baking-powder taste to the food. It will not impair the most delicate flavoring used in cake, puddings, etc.

Biscuit made with Rumford not only possess the natural flavor of the grain, but can be eaten hot without the discomfort which so often follows when they are made with yeast. Reasonable Price. By a specially improved process of manufacture we are enabled to sell Rumford at a cost much less than the ordinary high-priced baking powders.

OUR GUARANTEE UNDER THE PURE FOOD LAW IS ON FILE WITH THE SECRETARY OF AGRICULTURE, WASHINGTON, D.C., No.

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The Rumford Complete Cook Book SOUPS SOUP STOCK TO quart of allow one pound meat and bone in about equal proportions; one pint of cleaned vegetables, such as carrot, onion, etc., cut in one bunch soup herbs, being a sprig of parsley, two bay leaves, and any dry herbs of which the is such as thyme, summer savory and marjoram; of salt and pepper to together with a celery seed or celery salt if is not in Wipe the meat and cut into small pieces that it may more readily give off its juices; chop the bones and put them with the meat in the stock-pot; then add the vegetables and soup herbs. Pour the water, which must be over them and bring very slowly to the boiling point; skim if necessary and for six keeping the stock-pot closely covered. The stock must then be strained and uncovered in a cool place the fat may be more easily removed. The bones, meat and vegetables are sometimes cooked a second time with more water to make what is known as "second stock," not so strong as the first, but better than water for thick soups, sauces and gravies. If a highly flavored and colored stock is wanted, the vegetables and meat are sometimes browned in a little fat before the water is added, but this is not advisable where a clear stock is desired.

Beef is the •Cold water draw* the juices out of the meat into the liquid. water harden* the outside of the meat and prevents the juices being given off.

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most commonly for brown and veal or chicken with a little ham for white stock.

Cooked meats and the trimmings from steaks and roasts may be added to the other ingredients in the stock-pot, but have not the same food value as fresh Stock should never be left to cool in the stock-pot, but always removed to a clean, cold vessel and left uncovered in a cool place till wanted for use. All marrow be removed from the bones before cooking.

It can be used to better advantage in other ways.

For family use where fair sized joints are frequent, it should be rarely necessary to buy meat for soups, the bones and trimmings furnishing enough, with a judicious use of vegetables and flavorings, for ordinary use.

The same rules, previously given, apply to the making of stock under these conditions if a little less water in proportion to the meat is used. Ox-tail Soup 2 tablespoons drippings or 2 ox-tails.

1 large onion.

1 carrot.

2 sprigs parsley.

2 stalks celery.

2 quarts cold water or stock. 2 tablespoons pearl barley. 2 tablespoons cold water. cup slierry.

Salt and pepper, or cayenne. the fat and fry in it the carrot and onion cut into dice, also the ox-tails which have been cut in add the the parsley and bay leaf tied put in the barley and simmer four the bones, parsley and bay leaf, and the soup the flour rubbed smooth with two tablespoons of cold water. rather highly, add the sherry, and serve.

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SOUPS Mutton Broth 2 pounds neck of mutton 2 quarts cold water. 1 level teaspoon salt. 1 small turnip.

1 small carrot.

2 tablespoons barley. 1 teaspoon chopped parsley. Extra and to Wipe the meat, cut it into small pieces and place in a saucepan with the cold water; let it come slowly to the boiling point and then add the salt, which causes any scum there may be to rise.

Simmer for an hour, skimming occasionally. Add the vegetables cut into dice, also the barley, and cook till the vegetables are quite tender; season to chopped parsley just before serving. Turkey Soup 1 turkey carcass. 1 stick of celery. Water to cover.

% teaspoon extract of beef. 2 tablespoons rice. Break the carcass in pieces and remove all the stuffing; add water to cover, and simmer two hours with the celery and onion; then remove the bones, strain, and add the extract of beef, and then the rice which should have been previously cooked in boiling salted water. Let the soup reach boiling point, season and serve with croutons of fried bread. Tomato Bisque 6 fresh tomatoes or one can tomatoes.

2 cloves.

1 sprig of parsley. % teaspoon baking soda. 1 teaspoon hot water. \% pints if tomatoes are used. Cut the tomatoes in and stew them tender with the onion, bay leaf, cloves, parsley and If canned tomatoes are used omit the water.

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When tender pass all through a sieve, rubbing the pulp through also. Blend the butter and flour in a till smooth, but not browned; add the hot tomato and stir till boiling.

Season, and after cooking five minutes put in the soda dissolved in a teaspoonful of hot The addition of the soda neutralizes the acid of the tomato.

serving, add the milk previously scalded. Cream of Oyster Soup 1 pint oysters.

Salt ana pepper to taste. 1 cup whipped cream. Chop the oysters, drain off the liquor and add to it an equal amount of water; heat slowly, skim put in the oysters and Scald the the and flour creamed together and add to the oysters with the seasoning. Put in the cream the last moment before serving. Clam Chowder \yi dozen clams chopped 1 sliced onion, fine.

3 large potatoes cut 1 teaspoon chopped parsley. 2 slices pork or bacon cut into dice.

yi teaspoon pepper. 8 crackers.

Heat the pork or bacon and fry the onion in the fat; add the clam liquor, water and potatoes; cook until season, and add the clams and ten the butter and flour creamed together. Pour the chowder over the crackers and sprinkle with the chopped

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SOUPS Clear Soup 1 quart stock.

% pound very lean beef. Whites and shells of 2 eggs. Seasoning and garnish. A few of similar to those used in the stock.

Mince the meat finely, add the whites of the eggs, slightly beaten, also the shells, and mix with half a pint of the stock. When well blended, add with the to the remainder of the whisk while heating, then when hot leave it over the touching it boils.

five minutes longer; add half a cup of cold and after it has stood ten minutes strain through a fine has been wrung out of hot and spread over a bowl or attached to a soup stand. If the first liquor which runs through the is not quite clear pass it through again. Remove any grease that may be on top of the soup by passing small of blotting or tissue paper it, so as to absorb the globules of fat; cayenne, and lemon if the is Color, if with caramel (the soup should be the color of sherry), and plain or with any of the following garnishes:

For Julienne Soup: To each quart of clear soup add one-third cup each carrots and turnips, cut into strips an long and the thickness of a match, and boiled in water For Brunoise Soup: To each quart of clear soup add two-thirds cup of mixed vegetables cut into onefourth inch cubes, or cut into fancy shapes with a vegetable cutter, and boiled in water For Macaroni Soup: To each quart of clear soup add half a cup of macaroni cooked in boiling salted water till tender, and cut into rings. GARNISHES FOR CLEAR SOUPS

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For Consomme* Royal: Make a custard, allowing two tablespoons of milk to each egg used. Beat the egg and milk together and season to taste; strain the custard into a cup, and either place the cup in a of water over the fire and the custard is set, or place the cup containing the custard in a vessel of water in the oven and cook set.

In either case, as soon as the custard is set, cut it into dice with a knife, or into any fancy forms for which you have cutters, and drop into the soup just as it is served.

SOUP CROUTONS Cut stale bread, without crust, into half-inch cubes and fry golden brown in hot fat.

Or cut of buttered bread into cubes and in a hot oven. the soup or hand with it.

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TO BAKE FISH HAVE the fish well washed, and if it is haddock, cod or any small whole the black on the inside can be by rubbing briskly with a cloth or small brush dipped in Dry the fish and, if to be stuffed, prepare the stuffing by the rule given below; place it in the fish and sew up the opening with white thread. Lay the fish — either flat or fastened with thread or skewers in the form of the letter S — in a well-greased baking-pan, preferably one kept for this purpose, dredge with flour and put a little dripping or bacon fat over the top. If the oven is very hot cover the fish with a greased paper during the first part of the baking to prevent its becoming too brown. Baste frequently with the fat that is in the pan, adding more if needed. Unless the is well basted it is likely to be drywith a sauce or gravy. Stuffing for Baked Fish slices stale bread. 1 tablespoon chopped parstablespoons chopped ley.

uet.

1 small egg, and a little milk minced.

if needed.

Soak the bread in cold water till quite soft, mash it till smooth and add to it the suet, onion, parsley, seasonings and egg.

Moisten, if with a little milk — the mixture must be just firm enough to keep its shape — and fill the fish, sewing up the opening as the stuffing is in same mixture may be rolled into small balls, baked in the pan with the fish, and served as a garnish if

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RUMFOED COMPLETE COOK BOOK TO BOIL FISH Choose a small, compact fish or a firm slice of a one.

Wash and wrap in cloth, tying the ends of the cloth loosely. If a regulation kettle drainer is it be easier to remove the fish from the pan after cooking; or a plate may be placed in the pan and the fish laid on it.

prevents any possibility of the sticking to the bottom of the pan and makes it easier to remove the fish when cooked. A tablespoon of vinegar in the water will keep the fish a good color and make the flesh firmer. The water should be quite hot, but not the is put in.

If plunged actively boiling water the skin is likely to crack.

To prevent this still further the water should only simmer during the of The average for the cooking of boiled is about six to the pound, unless very thick, when ten minutes should be given. When small fish are boiled whole the heads are always on, but the eyes The fish usually boiled are cod, haddock, halibut, mackerel and salmon. TO SAUTE FISH Clean the wipe dry and dip in either flour, egg and bread crumbs, or egg and corn meal, and sautl in a shallow frying-pan, having only a fat in the pan.

till one is brown, then turn with a fish turner, or a thin, flexible knife, and brown the other The may be seasoned either before or after cooking. The fat used may be drippings, oil, or bacon fat.

fish, such as pan-fish, porgies, flounders, butterfish, or slices of larger fish— halibut or cod— are suitable for this method of cooking.

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TO FRY FISH Clean the fish and wipe perfectly dry; then dip in beaten egg and afterwards in bread crumbs or corn meal, but preferably in the crumbs, patting on well that no loose ones may fall off and burn in the fat; then plunge the fish, a few pieces at a time, in the fat which must be smoking hot and of which there must be in the pan to completely cover the Cook golden brown, and drain well For full directions as to the preparation and heating of the fat, see instructions for Frying, page 29. Wipe well, season with salt and pepper, and place between the wires of a broiler.

Broil the flesh side first, then the skin side, turning often during the cooking process. The more oily fish, such as bluefish, salmon, herring and mackerel, are for broiling, though other kinds are often cooked this way.

When the drier varieties are broiled they must be well seasoned cooking, and butter spread and lemon sprinkled over them just before serving. Juice of half a lemon. Split the fish down the back, wipe it well and lay in a greased baking-pan. Melt the butter and add to it the pepper, onion and lemon juice, and pour a little of the mixture over the Place in a hot oven and bake about half an basting with the prepared butter every ten minutes. very hot with or without a sauce. TO BROIL FISH Baked Bluefish in Perfection 1 largo bluefish. }4 cup melted butter. and a onion juice.

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Perfect Fish Balls 2 cups raw potatoes. 1 cup flaked codfish. J4 teaspoon pepper. legg.

Cut the potatoes in small pieces and cook with the the potatoes are Mash very thoroughly till every lump is gone; add the butter, pepper and egg, and beat again till the whole is and creamy.

Take up a little of the mixture at a time with a spoon that has been dipped in hot fat — this prevents the mixture sticking to the spoon — and drop into a pan containing plenty of smokinghot fat.

golden brown — if the fat is the right heat this will not take more than a minute — drain well and serve with or without bacon. Chop, mince or grind the till quite fine; add the crumbs, cream and seasoning. Beat the whites and of separately, the to a froth and the yolks until thick. Add the yolks and mix them well in; then just before cooking, fold in the mixing only enough to blend them with the other ingredients. moulds — plain ones are as the contents are likely to turn out better — and steam half an hour, either in a saucepan over the or in a covered pan containing boiling water, in the oven. In either case let the water come halfway up the sides of the moulds and keep the pan closely covered. Serve on individual dishes with a sauce poured over them. Fish Timbales 2 cups raw cod, haddock or halibut.

of lemon juice and Worcestershire sauce.

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Codfish Fritters Strips of salt codfish. 1 egg.

Cut the fish into strips about the size of the finger and soak over night. In the morning drain and dry. Make a batter by putting the flour into a bowl with the salt, adding the yolk of egg and the milk, and to all lumps.

the of the egg to a stiff froth, add to the batter and dip the strips of it, one at a at once into hot fat, having enough fat in the pan to completely cover the fritters; cook golden brown and drain well before serving. Scalloped Oysters 1 quart oysters.

1}£ cups and mixed.

% cup buttered crumbs. Put the butter and flour together into a saucepan and cook till the butter is melted and blended with the flour; add the cream and milk, a little at a time, and cook till the mixture boils.

longer and then add the seasoning. Grease a baking-dish and put a little of the sauce in the bottom; cover with oysters which have been carefully examined and all bits of shell Add more sauce and more oysters till the supply is exhausted, having sauce for the top layer.

the buttered crumbs and bake about twenty minutes in a hot oven. Serve as soon as done that the oysters may not become tough. To Prepare the Crumbs. Melt one tablespoon of in a frying-pan or saucepan and, when hot, add the crumbs to it, stirring till they have absorbed the By this method the is equally distributed instead of being in patches, some of the crumbs greasy and others dry. This method may be used for scalloped fish.

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Fried Oysters 2 dozen oysters.

Fine bread crumbs. Wipe each oyster dry and sprinkle with salt. the eggs just enough to mix yolks and whites, and dip in the oysters so as to coat all parts with the egg.

Lift them gently and let any excess of egg drip away; then drop each oyster into the crumbs, which should be spread on a paper or plate — preferably the former, as they will be easier to handle. coated shake to remove any that may be loose, and set aside all are done.

Fry golden brown in smoking-hot fat. Always use bread crumbs for frying in preference to cracker crumbs. The latter absorb grease, while the bread crumbs throw it off. Put a handful of salt into a kettle of boiling water, into which the lobster head Boil from to thirty according to size.

Too long or too rapid boiling will make the meat tough and stringy.

In buying a lobster choose one that is heavy for its size; very large ones are likely to be tough. The male lobster is for but the female is for salads and sauces on account coral.

To prepare the coral for use, remove it from the lobster and place on a tin in a moderately hot oven quite dry, but not discolored; then pound in a mortar and will keep and is valuable as a garnish for salad and for use in sauce. Take a live lobster and split down the back, beginning at the head, and remove the stomach and TO BOIL LOBSTER TO BROIL LOBSTER

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intestines.

Open fully and place on a broiler, cook the first, then the shell crack the large claws, and serve very hot with melted butter, lemon and Chili sauce. Lobster Croquettes The meat of one good-sized lobster (boiled). A crating of nutmeg. Egg and bread crumbs. Mince the lobster meat as finely as possible, adding the coral if there is any.

Cream the butter and flour in a saucepan and, when mixed, add the cook to a stiff sauce; add the salt, pepper, lemon and nutmeg, and mix still hot add the lobster and spread on a plate to having the mixture about half an inch thick. When cold, shape cutlet form, using the blade of a flexible knife and the fingers, or roll with the hands into the shape of very thick corks, or form with the hands or a tin mould into cones; dip in egg and bread crumbs as directed for the of (page 30), and fry golden brown in smoking-hot fat. Drain well before Stuffed Fillets of Fish Lemon juice.

H cup milk or fish stock. 8 fillets of fish. yi cup chopped shrimps, lobster or mushrooms. Melt the butter and blend the flour with it; pour in the milk slowly, stir until boiling, season and add the mushrooms or shrimp. Trim the fillets of neatly, the and fasten a skewer.

in a moderate covering the pan with paper, and one-half cup of to prevent burning.

with horseradish sauce.

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RUMF0RD COMPLETE COOK BOOK Shrimp Patties 1 cup picked shrimps, either fresh or canned. 1 cup cream sauce.

Slight grating of nutmeg. Make the sauce by beating together in a saucepan two tablespoons butter with the same quantity flour; then in half a cup thin cream and the same of milk.

Stir until boiling, cook five minutes, put in the seasonings, and the shrimps which may be divided if very large.

Heat thoroughly and, just before serving, add the yolk of the egg. puff paste cases and serve. Moulded Fish 1 cup cold minced fish. 1 cup white sauce.

1 tablespoon parsley. First make the sauce by blending two tablespoons butter with the same quantity in slowly one cup milk or cream, and cook three minutes after the sauce boils. Season to taste with salt, pepper and lemon juice; add the fish and yolks of eggs.

Beat the whites of the eggs to a stiff froth and fold them in. fill small moulds with the mixture, and bake or steam half an hour. with horseradish sauce.

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THE CHOICE OF MEATS IN considering how to buy meat, we must look at the relative cost as compared with the nutriment to be gained from the different cuts no less than at the qualities which go to make good meat. The most expensive portions of the animal are not necessarily the for more nutriment can be often obtained from a cheaper cut, provided proper care and time are taken for the cooking. Much unnecessary expense is incurred in housekeeping, because meals are not planned sufficiently in advance to allow the cheaper cuts, which require long cooking, to be used.

of young animals is more tender but less nutritious animals of mature growth.

and mutton — the standard meats — are always in season; but lamb is at its best in the summer and fall, veal in the spring and early summer, while pork should be eaten only in the colder months. The best beef is the of a steer about four years old.

It should be bright red in color, and marbled in appearance from the blending of fat and lean which shows even feeding and the animal has not been rapidly fattened for killing.

There should be a fair proportion of creamy white fat next the surface. Lamb and mutton have a larger proportion of fat beef, and the fat is harder.

Good mutton is the fine grained and of a bright color.

The strong mutton so often found, can be practically eliminated by the careful removal of the pink skin above the fat on the outer surface of the Lamb is smaller and lighter in color than mutton. One distinguishing test between the two is in lamb when the bone is broken or cut, as in the case of a leg or chops, it will be found red and rough;

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BUMFORD COMPLETE COOK BOOK as the animal grows older the blood recedes from the bones and leaves them white and smooth. The flesh of veal should be pink and the fat white. If the flesh is white it denotes that either the animal was too young or was bled before killing. In either case when the flesh is white it is better avoided. Veal must be very thoroughly cooked; is difficult of digestion and contains less nutriment than mutton or lamb. It is somewhat tasteless and requires more seasoning than other meats. Pork is another of the less wholesome obtainable during all seasons, it be eaten only in winter, and sparingly.

Pork contains a larger proportion of fat than any other and requires long, slow The fat be a clear white and the lean pink.

pork, bacon and ham are more wholesome than the fresh meat; and bacon fat is considered by physicians to be a more valuable and easily assimilated form of fat than any other. All meats should be removed from the wrapping papers as soon as received, wiped with a damp cloth and placed near, but not directly on, the ice. The processes most commonly employed for the cooking of meats are, roasting, broiling, stewing and TO ROAST MEAT First, wipe with a damp cloth, then skewer and tie if to in shape.

For mutton and lamb allow for each pound and fifteen minutes over; for veal and pork to the pound and close-grained meats are very indigestible unless Some cooks meat before roasting. As the object in roasting is to the juices within the meat it is necessary to apply intense heat at first, so as to sear the outside and form a firm coating the juices can not escape.

Therefore, when roasting, have the oven sufficiently

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hot when the meat goes in to accomplish result.

At the end of fifteen minutes the heat may be reduced and the cooking proceed more The meat should be frequently basted with the fat that flows from it, to prevent the outside becoming burned or dry.

It may also be dredged or sprinkled once or twice with flour and salt. Some cooks use covered roasting pans, claiming that the meat is kept more moist and the work of basting eliminated. TO BROIL MEAT Broiling is practically the same method as roasting, but is applied to smaller pieces of meat, only choice portions suitable for this method of The fire must be hot and clear, the object being, as in roasting, to keep the juices in the meat and, therefore, it is necessary to sear the outside quickly.

is the be moved a little farther from the fire and the cooking proceed more slowly.

The broiler should be slightly greased and heated before the meat is placed on it.

broiling by gas have the burners lighted fully seven minutes before the meat is placed under the heat may be to sear the outer surface at once; otherwise the meat is likely to be tough and dry.

TO STEW MEAT In stewing, the less expensive parts of meat are utilized and, consequently, plenty of time must be for the If hurried, toughness is almost inevitable.

By this method of cooking some juices are drawn out the gravy.

may be stewed by itself or with the addition of various it may be enriched by both meat and vegetables in a little fat before adding water or stock, both color and flavor being improved if this is done.

It is a decided advantage, when possible, to prepare a stew the day before it is to be served, as the fat can be removed from the gravy

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Stews made which has been cooked once naturally require more seasoning and flavoring with sauces and other condiments than when fresh meat is used.

A stew is better and more savory if the gravy is browned, seasoned and thickened before the meat is added.

TO BOIL FRESH MEATS In boiling, it is intended that the greater part of the juices shall be retained in the meat. Therefore the joint, after wiping, in water and it boiling about five minutes, with the object of hardening the surface and preventing the goodness being drawn out the liquid.

Twenty minutes to the pound and twenty minutes additional should be the time allowed. The water must be boiling (212 degrees) when the begins, but degrees (simmering suffice after a few minutes. Far more food is spoiled by the application of too much heat than too gentle bubbling indicate the right temperature of the water. Meat is sometimes steamed by cooking in a closely covered steamer over boiling water. By this method there is very little weight and practically no goodness lost, but a longer time — thirty minutes to the pound — must be allowed. In boiling salt meats, the method is changed, as they are put into cold water that the slow heating may draw out some of the salt. In the event of the meat being more than ordinarily salt, the first water is sometimes thrown away when it reaches point, and fresh added. The in fresh meat has been boiled makes a good foundation for soup stock. That from salt meat, if not too salt, may be utilized for bean or pea soup.

Broiled Lamb of roast or 2 tablespoons olive oil. boiled lamb.

1 tablespoon lemon juice.

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Cut the of meat about half an inch from a part of the joint that is not too well cooked. Mix the oil and lemon together and let the stand in the for an The oil enrich, and the lemon make the fibre of the meat tender.

Place the slices in a broiler and cook about four minutes over a hot Season rather highly, and serve with currant jelly or maltre 6Vh6tel Hot-Pot 2 pounds of lamb suitable for stewing.

Salt, pepper and a little flour. 2 pounds potatoes. Water or stock. Cut the meat pieces convenient for serving.

the potatoes and cut them pieces; slice the onions thinly. Mix the salt, pepper and flour and roll each piece of meat in the mixture. Put a layer of potatoes in a deep dish or bowl (a wide-mouthed bean pot is a satisfactory dish), then a layer of next sliced repeating the till the dish is filled.

Have potatoes for the last layer and the or Bake three hours in a moderate oven, adding more if necessary. Serve in the dish in which it is Brown Stew of Lamb 2 pounds of lamb. 2 tablespoons drippings. 2 carrots.

\y2 pints water or stock. head or a celery seed.

Cut the meat into pieces convenient for serving.

the scrape the carrots and wash and scrape the celery. Melt the drippings in a saucepan and fry the meat golden on all sides, removing as soon as browned; put in the flour and brown that also. Add the stock or water and stir till boiling; then put in

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the meat and the prepared Season to taste, and cook very slowly for two hours. Cut of convenient size for Remove some of the fat and put the meat a the water which should be almost at the point; add the onions peeled and cut into thin slices, also the carrot scraped and sliced.

Cook very gently — the water should only simmer, for hard boiling would toughen the meat — and at the end of an hour add the potatoes, peeled and cut in thick to taste with salt and pepper, and continue to cook till the potatoes are tender.

Then serve all together on one dish. good-sized shoulder of Grated rind of half a lemon. mutton.

tablespoon or drippings.

1 tablespoon chopped parsley.

1 egg.

Remove the blade bone from the shoulder, or have the butcher do it.

Put the bread crumbs into a bowl with the parsley, lemon, suet, salt and pepper, and mix them with the egg well beaten. Stuff the cavity from which the bone was removed, sew up the opening, and roast, basting frequently with a little fat or the meat will be dry. Allow fifteen minutes to the pound.

Serve with a thick, brown gravy. Other dressings may be used if preferred.

Irish Stew Stuffed Shoulder of Mutton Beefsteak Pie ounds round steak. U teaspoon pepper. Plain paste.

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Cut the meat in thin slices, and a fat very small Mix the on a plate, and dip each piece of meat into it.

a little fat in each piece of meat and roll up.

Lay rolls of meat in a pie dish, and fill the dish about two-thirds with Cover the dish and bake in a moderate oven for one and one-half When the meat is tender, cover with a plain crust, the rule for which is given under "Pastry," and bake half an hour longer. Pot Roast of Beef pounds top sirloin of Onions, carrots and turnips. tablespoons drippings or 1 quart water.

other fat.

Have the meat cut in a thick, compact piece. If tie and skewer so it its shape.

Melt a little fat in a saucepan (an old-fashioned, round bottom "Scotch bowl" is the best), and brown the meat on all sides; pour the boiling water over it and cover closely. Simmer as gently as possible for two and add the scraped or peeled as they need, and cut into pieces. till the vegetables are tender; then remove the meat and vegetables from the pan and thicken the gravy with the flour mixed smoothly with a If necessary add more water while the roast is cooking that there may be sufficient gravy to cover the vegetables. Cannelon of Beef 2 pounds round steak. 2 tablespoons chopped pars2 tablespoons bread lev.

1 small chopped onion. Grated rind of half a 2 tablespoons melted butter. 1 egg.

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Chop the meat finely, or run it through a meat chopper; add the bread crumbs, lemon rind, onion, parsley, butter, seasoning and beaten egg. Mix well and form into a long roll; lay on a greased tin and cover with greased paper.

three-quarters of an hour, basting every ten minutes with a little hot water and melted butter or drippings. Turn onto a hot dish and with gravy or mushroom sauce.

Beef Olives 1 ]4 pounds very thin 1 slice of onion, minced. round steak.

2 tablespoons beef drippings. x/i cup rice.

1 tablespoon chopped parsSalt ana pepper to taste. ley.

y2 cup stoned olives. A pinch of sweet herbs. 1 pint water or stock. Cut the meat into pieces about four inches square. Chop the trimmings and add to the herbs, onion and seasonings to form a stuffing. Put a spoonful of mixture on each slice of meat, roll up and tie firmly. Heat the drippings and cook the rolls in them till brown; then remove from the pan, add the flour, mix smoothly and put or whichever is boiling, replace the meat and cook very gently one and one-half add the olives.

Remove the strings from the meat before dishing.

Veal Cutlets 1 )4 pounds veal cutlet cut 1 small egg.

Bread crumbs.

The meat may be cut or whole, as and dip each piece into well-beaten egg; drain and drop onto a paper of bread crumbs; coat thoroughly and shake off all loose Melt and a little fat in a frying-pan, and cook the meat golden Veal must always be Serve with gravy or tomato sauce.

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is one of the most useful methods of especially of recooking or reheating such small combinations as rissoles, croquettes and small, made dishes which hardly need heating through, and browning for the sake of giving them an attractive appearance. It is, however, one of the least understood methods of cooking as well as one of the most poorly performed; hence the discredit into which it has fallen. The difference between frying and sauteing should be clearly understood. The former needs fat to completely immerse the article to be the latter requires only a little fat in the pan, but despite the seeming extravagance of "plenty of fat" the former is, for most foods, the better and more digestible form of preparation. The very best medium for all frying is olive oil, but the price is prohibitive to most people. Cottonseed oil, if properly refined and carefully used, comes next, but it requires care to avoid unpleasant odor from overheating and, again, many persons object to cotton oil because they have eaten food carelessly prepared with it.

is most commonly but is considered by many to be unhealthful.

It seems, therefore, that the frying medium likely to be pleasing to all and free from most objections is good beef drippings which can be clarified at home, a rule for which is given on page 31. Cast steel or aluminum pans should be used as they retain the steady temperature for They should be fairly deep, and have straight sides. A frying basket made of wire mesh is exceedingly convenient where much frying is done.

The advantage of the basket is several articles can be lowered into and raised from the fat at one time, and the risk of breaking the food in lifting it from

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the fat is lessened.

A wire dipper or spoon must be provided if there is no frying basket. The temperature of is very important. As few cooks possess a fryometer the following simple tests will serve to decide when fat is at the proper For foods that have been previously cooked and need only reheating and browning, the fat should be so hot that a faint blue vapor is seen rising from it when the pan is held against the applies when animal fat is Oil need not be quite so hot, and should be tested by frying a small piece of crust in it.

If quickly turns brown, the fat is hot; but if slow to take color, heat a little longer before beginning to fry.

Doughnuts and crullers, being heavy and solid as compared with croquettes or other small fried foods, be in fat at a lower temperature.

The best test is to put a small piece of dough in the pan and cook it.

If it sinks to the bottom and almost immediately reappears, increases in bulk and slowly browns, the remainder of the dough should be Do not attempt to too many crullers or doughnuts at one time as they cool the fat and, consequently, absorb grease; four or are the most that should be cooked at one as done, on unglazed paper as absorbs grease; then sprinkle with sugar or shake them with a little sugar in a paper bag. After frying any dough mixture the fat will appear cloudy from the flour that has fallen into it, but if a few raw potatoes are cooked in the fat the cloudiness will disappear. Fat should always be strained through a fine sieve or cloth after using, to remove any foreign particles that have fallen into it from the food. If not removed these will burn and probably spoil the To prepare meats, fish and croquettes for frying they should be coated with egg and bread crumbs. For this beat one egg yolk and white together and fat.

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add a tablespoon of partly to it and partly to increase the bulk. Have ready on a paper or plate plenty of fine bread crumbs. Do not use cracker crumbs if it can be avoided as they absorb grease and do not give as pleasing a color. Having trimmed and shaped the article to be fried, lay it beaten egg and a brush it completely; lift with the blade of a knife and place upside down in the bread crumbs. If the knife blade has displaced any of the egg, brush over again.

Toss in the crumbs till completely covered, then shake off those which are loose that they may not fall off fat and burn.

Continue all are coated, then pass the remaining crumbs through a sieve and put away till needed again. To prepare Beef Fat for Frying. Buy four pounds of soft flank fat, or "cod fat" as it is sometimes called; do not get suet as it is too hard and also costs more than the flank fat.

Cut pieces the size of an English walnut and all and gristle.

Put into a large pan with a pint of water and cook fast, without a all the water has evaporated, when the liquid in the pan will be clear and like honey.

As long as there is water remaining it be thick and milky looking.

Now the saucepan, and cook very gently till the pieces of skin and fat cells float on top clear fat.

and use for all plain or mixed with If these directions are carefully followed the fat will be good as long as there is any remaining.

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THE PREPARATION OF POULTRY pOULTRY should be cleaned and dressed as soon as killed.

Pinfeathers are best removed with a small knife or by the aid of a tong-shaped strawberry huller. To draw the tendons from the drumstick, make an incision lengthwise between the bones of the leg, below the joint, while the foot is still attached to the body.

Next, take a strong, skewer and pick up the tendons, one at a the incision; hold the skewer, with the tendon on it, with the first two fingers and give a vigorous pull.

The tendon should come out easily, and the process can be repeated all are removed.

There are seven small and two large tendons. If these are removed the drumstick is likely to be as tender as any portion bird.

The feet may now be cut off a little below the joint, and long hairs on the body by singeing.

Do this by holding it over a burner of the gas range or by applying a lighted taper or twist of lighted paper.

The former method is the better one, as there is no danger of smoking the skin. To remove the down from a duck or goose, rub over with two teaspoons of alcohol, lay the bird in a dish or pan and set fire to the alcohol. The down will be burned off more quickly and thoroughly than by any other method. The bird is now ready for drawing and, especially if it is to be roasted, this had better be done at home as the butcher usually makes far too large an opening in the flesh. Make an incision in the skin below the breast bone and the hand the gizzard, heart, intestines and liver, being very careful not to break the gall bag which is attached to

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the latter, as it would cause the parts with which it comes in contact to taste bitter. Remove the lungs, lie on either of the backbone, also the kidneys, windpipe and crop.

The latter is reached by inserting the fingers under the skin of the neck after the head is cut off.

The oil bag found at the base of the tail must also be removed. Wipe the bird well both inside and out. If there seems to be any indication that it has been kept too long, wash with water in which a little soda has been dissolved and put a small piece of charcoal in the body to absorb any possible odor. To Truss a Fowl. Draw the legs up close to the body and fasten in place with a skewer run through both drumsticks and the body. Do the same with the wings, skewering them so that they lie flat to the body.

Cut the neck off close, fold the skin of the neck under and fasten it down a skewer.

Cut a slit in the skin just above that made for the removal intestines, and pull the tail slit, fastening it in place with a long string, the opening may be concealed.

Now take the same string and twist it around the ends of the skewer that holds the legs; cross the string over the back of the bird and fasten to the other skewer, so as to hold all four joints in place and keep them from slipping. To Prepare a Bird for Broiling. Remove tendons and pinfeathers as directed in rule for preparation of With a sharp knife split the bird full length down the back, insides as described, wipe, and before cooking cut through the wing and leg joints to simplify serving the bird at table.

for Roast Some claim that a stuffed is a spoiled chicken and the absorbs much moisture and the If the dressing may be cooked separately and served with the bird.

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Chestnut Dressing \yi pounds French chest)A cup scalded milk. Remove the shells from the nuts and blanch by pouring allow them to stand minutes when the can be the fingers and a knife.

the in boiling salted water tender, which probably take about half an hour; mash finely, add the the have had the scalded milk poured over them. Mix well, and use for stuffing either chicken or turkey. Plain Dressing for Chicken or Turkey Grated rind of half a lemon. or pieces of bread. 1 teaspoon mixed herbs. 1 tablespoon chopped % cup melted butter or suet. y2 cup scalding water or milk. Crumble the bread finely, add the parsley, lemon herbs, Chop the and add to the other or if is it in the water or milk and add, mixing Fill the body of the bird with the dressing. For stuffing turkey double all the ingredients. Sage and Onion Dressing 10 good-sized onions. 1 teaspoon powdered sage. \}4 cups stale bread crumbs. the onions and in salted water, pouring off the first water and adding after they have cooked ten to take away much of the strong taste and odor.

thoroughly cooked, drain and chop the onions finely; add the sage, bread crumbs and seasonings, and use as a stuffing for goose, duck or boned leg of pork.

This may be also cooked in a separate tin oven and served with the meat, if preferred.

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Potato Dressing 3 cups hot mashed potato. cup finely-chopped pork.

1 grated onion. 1 teaspoon powdered sage. 1 egg.

Mash the potato quite add the crumbs, onion, pork, sage, salt and pepper and mix with the egg lightly beaten. Use as a dressing for goose, duck or pork. is milder than the one previously given. Chicken Loaf y$ cup cold water. 2 tablespoons granulated Boil a fowl — an old one will do — in water to till the meat is ready to fall from the bones.

Cool the bird, strain, and continue to cook the it is reduced to three cupfuls.

all skin and bone from the fowl and lay in a mould, li^ht and dark meat alternately, the hard-cooked cut in Season the liquor and add to it the granulated gelatine that has been soaked half an hour in a third of a cup of When thoroughly dissolved, the the and set away to harden.

Chicken a la Stanley iy3 cups water or stock. 1 sliced onion. \y2 tablespoons flour. y cup cream. the in it the onion, and chicken — which must be cut in convenient for serving — for ten minutes. Remove the chicken and put in the it smoothly the butter, add or until boiling and

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then put in the chicken and cook Add the cream and seasoning just before serving. Chicken a la Providence K cup cooked carrot. cup cooked peas.

1 teaspoon chopped parsley. Boil the chicken gently till tender, seasoning while cooking; cut into pieces convenient for serving and set aside while the sauce is being prepared. the add and smoothly; add the stock (liquor in which the chicken was cooked) and stir till boiling. Cook five minutes, put in the carrot and peas, the yolks of eggs and seasoning.

Pour over the chicken and sprinkle with chopped parsley. Italian Chicken 1 small onion thinly sliced. 1y2 pints water.

Seasoning of salt and pepper. Yt cup olive oil.

2 teaspoons cornstarch. Cut the as for a fricassee; in just enough water to it, adding salt and pepper when about half done. Remove from the pan and let the chicken become quite cold; then dry each piece thoroughly. Heat half a cup of olive oil in a shallow frying-pan, add the onion to it and when smoking hot put in the chicken, a little at a time, and cook gclden brown. it is all cooked, add to the remaining oil a cup and a half of the liquor in which the chicken was cooked, to the and the cornstarch rubbed smooth with a little cold water.

five minutes, and just before serving add the yolk of the egg, and more seasoning if it is required.

Pour the sauce over the chicken.

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Curried Chicken % sour apple or 1 table1 tablespoon curry powder. spoon lemon juice.

2 cups milk or chicken 2 cups chicken cut into dice. Melt the butter, add flour and curry powder and five minutes; then pour in the milk or stock, whichever is to be used, and stir constantly sauGe boils; add the onion juice (obtained by pressing a cut onion on a grater) and then put and and If apple is used, chop it finely and add as soon as the sauce boils; if lemon is to be the acid ingredient, do not put it into the sauce till the moment of serving. Serve with boiled rice in a separate dish. Chicken en Casserole 1 young chicken.

A few mushrooms, canned or fresh.

2 cups stock or water. 1 small carrot.

Clean, singe and cut the chicken into pieces convenient for the in a frying-pan, add the onion and carrot, both cut in also the pieces of chicken, and cook all placing them casserole as they reach stage.

Pour the stock over them, put in the bay leaf, and cover closely. nearly done, add the sliced, the mushrooms and and finish the Add the sherry at the last moment before serving, and send to table in the casserole. Chicken Pot Pie Water or stock, about 1 quart. X pound pork.

Dumplings.

Cut the chicken into rather small pieces and the pork into dice.

Lay them in a good-sized saucepan,

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cover with water or stock and bring to the boiling covered and simmer from one to two hours, according to the age Season when about half done. Put in the dumplings thirty minutes before serving time, keeping the pan closely covered till they are done. Pile the meat in the centre dish and arrange the dumplings around it.

Be sure there is plenty of gravy* Dumplings W teaspoon salt. Milk to mix to a soft dough that will just drop from the spoon. the twice; add the (it probably take two-thirds of a cup), mix thoroughly but quickly, and drop by small tablespoonfuls into the hot gravy. Cook as directed in rule for Chicken Pot Pie. Somo prefer to cook the dumplings separately and thicken the gravy a flour and rubbed smoothly together. Pilau of Fowl (an Indian dish) 1 quart white stock. 1 cup rice.

Salt and cayenne to taste. 1 ounce sweet almonds. 1 inch stick cinnamon. 12 seeded raisins. 2 cloves.

Clean and truss the fowl and cook in the stock for one is the and fry in it till golden brown, the almonds blanched and shredded, the peeled and sliced, the raisins, cloves and cinnamon. When brown, remove these from the pan and fry the in the same off the superfluous butter and add the rice and other ingredients to the pan containing the and rice and are both place the whole on one dish and garnish with of bacon.

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TO ROAST DUCK A domestic duck requires almost twice as much as a wild duck. The latter should always be rare and will take about thirty minutes in a hot Wild ducks always strips of bacon or salt pork laid across the breast while roasting, to keep them moist. Both kinds need thorough basting.

For dressing see recipes for Sage and Onion Dressing or Potato Dressing. Wild ducks are never stuffed. Braised Duck 1 good-sized duck — an 1 sliced onion. old one will serve. % pound fat salt pork. A little parsley. 1 carrot cut in dice. Salt and cayenne to taste. Cut the pork into small pieces and fry; add the vegetables, bay leaf and parsley, and cook five minutes.

Put in the duck, either trussed as for roasting or cut joints.

in the fat browned; then place in a baking-dish or casserole.

Pour the vegetables and fat it and add cups of boiling water.

Cover closely and cook in a moderate if the bird, and the gravy two tablespoonfuls of and rubbed smoothly highly, and serve with currant jelly or apple sauce. Potted Pigeons 4 pigeons.

1 slice fat salt pork. 1% pints water or stock. 1 stalk of celery. Clean and truss the birds as for roasting. pork into dice, try out the fat and brown the birds in it.

Put them in a casserole or baking-dish, add the seasoning and closely and cook about two hours. Remove the pigeons to the serving dish, and thicken the gravy with the butter

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and flour rubbed smoothly together. Pour the gravy over the birds, first having removed the celery. Fried Chicken A little cold water.

Salt, pepper and a little y2 cup lard and butter mixed.

Clean the pinfeathers and oil bag, and cut into convenient pieces for serving. Dip each joint into the water and then into the salt and pepper sifted together, shaking off all that does not cling to the chicken. Heat the butter and lard in a frying-pan and cook the pieces of chicken slowly that they may be done through, turning often while cooking.

Keep hot till all are done, and serve with white sauce or brown gravy. Fricassee Chicken 1 good-sized chicken. A little chopped parsley. A few slices of salt pork. A few mushrooms (these can be omitted).

Boiling water to cover. Cut the chicken into good-sized pieces and wipe with a damp Cut the pork small and try it out in a saucepan, and when the fat runs freely put in the chicken, a few pieces at a time, and cook slightly colored, but not browned. Put the tougher parts of the bird at the bottom of the pan, then add the and closely and cook very slowly till tender, adding the seasoning at the end of an hour. It is not possible to give the exact length of time for the cooking as some chickens take longer than others. A few minutes serving, remove the meat from the pan, and thicken the gravy with the butter and rubbed smoothly minutes after adding the thickening, then pour the

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gravy over and around the chicken. If mushrooms are used, add them when the cooking is about half done.

Sprinkle the parsley over the chicken after dishing. Oluckcu KouXd 1 cup cold chicken.

1 egg.

1 cup chicken stock or y£ 2 level tablespoons gelatine, stock and half cream or milk.

Chop the chicken finely and pass through a sieve; delicately and. add to it the egg, yolk and white beaten separately, and the stock in which the gelatine has been dissolved. Turn into a mould and, when cold, turn out and slice thinly.

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FISH AND MEAT SAUCES Oyster Sauce 1 pint of oysters.

Salt, pepper and lemon juice for the seasoning.

Scald the oysters in their own liquor; chop them coarsely and reserve three-fourths cup of the liquor. Blend the butter and flour in a saucepan without browning, add the milk and oyster liquor and minutes, add the seasoning and oysters, and cook just long enough to let them get thoroughly hot.

Bechamel Sauce W cup cream.

Melt the butter, add the flour and blend till smooth, without browning.

Add the stock a little at a time, stirring constantly till all is used. Cook five minutes, season, and add the cream just before serving. Mint Sauce yi cup fresh mint leaves. % cup vinegar.

Wash the mint stripping the the stalks, dry and chop Add the vinegar and sugar, and let the sauce stand till the sugar is dissolved. Serve with roast lamb.

Cucumber Sauce 2 cucumbers.

2 tablespoons olive oil. 1 tablespoon vinegar.

Peel the cucumbers and either grate or chop them finely; drain well to get rid of all the moisture pos-

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sible and add the onion juice, oil, vinegar and seasonings beaten together. Serve as soon as made. is good broiled or fish, or cold meats. Mushroom Sauce \yi tablespoons butter. 1 slice onion.

l}4 cups brown stock. 1 cup mushrooms.

Cook the butter and flour together till brown, add the stock, onion and bay leaf, and cook ten minutes. Remove the bay leaf and onion and add the mushrooms.

If canned mushrooms are used cut them in halves; if fresh ones, they must be peeled, coarsely chopped and cooked in a little butter before adding to the sauce. Season and serve.

Maitre d'Hotel Sauce 1 tablespoon lemon juice. 1 0 drops onion j uice. 1 tablespoon chopped parsley. the butter to a cream as for a cake, add the lemon a little at a time and, when blended, stir in the parsley, onion juice and seasoning.

Form into a ball or flat cake and set aside to chill before serving. Be'arnaise Sauce 1 tablespoon of plain or 4 tablespoons oil or melted tarragon vinegar, 2 tablespoons hot water. Put the well-beaten yolks of eggs in a bowl and stand this in a saucepan of hot water over the Add the oil or butter very gradually, stirring all the Next pour in the two tablespoonfuls of hot water and continue to thick and smooth.

Remove at once from the heat and add the vinegar,

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FISH AND MEAT SAUCES and needs most careful watching while being made. Horseradish Sauce Salt, pepper and lemon juice. 2 level tablespoons grated \yi cups milk or fish stock, horseradish, or part of each.

the and in a smooth, add the liquid, a little at a time, and till boiling.

Season with the salt, pepper and lemon juice and cook a few minutes. Just before serving, add the horseradish and yolk of the egg. If grated horseradish can not be obtained, add one teaspoon of evaporated horseradish has been soaked for a few minutes in a tablespoon of cold water. Piquante Sauce 1 teaspoon chopped parsley. 1 teaspoon made mustard. A little chopped cucumber pickle.

1 teaspoon vinegar. Melt and heat the butter in a saucepan, add the onion, chopped small, and fry golden brown in the butter; then put in the flour and perfectly smooth; add the stock slowly and season, and add the vinegar, mustard, parsley and pickle.

Serve with boiled or baked fish. Tartare Sauce 1 cup mayonnaise dressing. 1 teaspoon finely-chopped (Recipe given under capers.

"Salad Dressings.") 1 teaspoon finely-chopped 1 teaspoon made mustard. pickles.

1 teaspoon finely-chopped Add all the ingredients to the mayonnaise in the order given; stir well and serve very cold.

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Tomato Sauce can tomatoes, a small onion.

1 sprig parsley.

Put together in a saucepan the tomatoes, onion, parsley and bay leaf; cook gently for twenty minutes, then rub through a Press all the pulp possible through the sieve and scrape off all clings to the under the in another pan, add the flour, and when these are smooth add the strained tomato to prevent the sauce being lumpy. five minutes after the sauce boils; add seasoning, and serve. Some cooks add a little sugar to the sauce to neutralize the acid.

One-sixth teaspoon bicarbonate of soda dissolved in a teaspoon of and added to the sauce will serve the same purpose. Put the butter and flour together in a saucepan, and coloring.

milk, a at a time, constantly sauce boils.

Cook five minutes; add the salt, pepper and lemon juice and, just before serving, the chopped To Prepare the Parsley. Wash and dry thoroughly and remove ail stalks. Chop finely and wash again, placing the chopped parsley in the corner of a cloth and twisting the cloth that none may escape, then hold under the water faucet and press the parsley with the thumb and finger to get rid of the excess of green coloring matter liberated by the chopping; otherwise this would make the sauce a dull, rather dirty-looking color, instead of perfectly white with minute particles of green parsley distributed through it. Parsley Sauce 2 tablespoons chopped parsley.

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ENTREES AND CHEESE DISHES:i Ham and Macaroni Scallop 18 sticks of macaroni. 1 cup minced ham.

% teaspoon pepper. 2 tablespoons grated cheese. Break the macaroni into short lengths and cook it in salted probably take about thirty minutes. Make a sauce by blending the smoothly, adding the milk and stirring till the mixture boils; then add the pepper, but no salt as the ham will sufficiently salt the mixture. Grease a bakingdish and in it alternate of macaroni, ham and sauce, sprinkling a little of the cheese over each layer of the macaroni. Melt the other tablespoon of butter, add the crumbs to it, and stir they have absorbed the the ingredients in the dish, and bake till golden brown. Fricassee of Liver 2 pounds calfs liver. y{ pound fat salt pork. 1 tablespoon chopped 1 tablespoon butter or drippings.

Cut the liver into rather thick slices and the pork Melt the butter in the upper part of a double boiler, lay the slices of liver in it, and put in the diced pork; slice the onion and add with the parsley and closely and set the over the lower part boiler which contains boiling water, place at the back of the range where it will keep hot, without boiling, for an hour; increase the and an hour Thicken the gravy with a tablespoon each of butter and flour rubbed smoothly together, and serve very hot

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KUMFORD COMPLETE COOK BOOK Fritters 1 cup finely-chopped cold 1 tablespoon chopped parsley. meat: beef, lamb or chicken, etc.

1 egg.

Salt, pepper and a little onion juice, lemon, rowder.

mint or other flavoring.

Season the meat to taste, varying the seasoning according to the kind of meat. For chicken a rind may be added, and for lamb a finely-chopped mint; add the parsley in either case. Make a batter with the baking powder, egg and milk, to which add the seasoned meat, and drop by spoonfuls the hot fat.

Fry golden brown and drain well.

Serve hot with or without a sauce or gravy.

Corned Beef Croquettes 2 tablespoons chopped 2 tablespoons mashed potato.

1 well-beaten egg. yA cup cream.

Egg and bread crumbs. 1 ]/2 cups finely-chopped Pepper to taste. corned beef.

(if necessary).

the butter in a saucepan, add the mashed potato and cream, and heat thoroughly. Next, put in the meat, parsley and seasoning, and, lastly, the egg.

the on a plate and when cool shape croquettes, either in the form of large corks or a cone; coat with beaten egg and bread crumbs, and fry golden brown in smoking-hot fat.

Blanquette of Veal 2 cups cooked veal cut into 12 mushrooms, the and browning; add the stock and cream, and cook

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ENTREES AND CHEESE DISHES the thickens.

Put in the and mushrooms (canned ones will do), and heat.

Just before stir in the egg yolks and cook one minute. Season, and serve very hot.

Veal Klopps 2 cups finely-minced veal. Juice of 1 small onion. A little grated lemon rind. The unbeaten whites of 3 eggs. Add the onion juice, seasoning and lemon rind to the minced veal, and form a paste of the seasoned the of Shape the hands into very small balls and, when all are ready, drop a few at a time into boiling salted water in a shallow pan and cook gently for five minutes. on rounds of Cover with either a tomato sauce or rich white sauce. Chicken Livers with Bacon 1 dozen livers.

Seasoning of salt, pepper and Slices of bacon.

lemop juice.

Clean the livers (carefully remove the gall bag if this has not already been done), and cut them in halves, wrapping each piece in a slice of thinly cut bacon.

Secure the bacon a skewer or wooden toothpick; lay on a broiler and in a baking-pan to catch the fat.

in a hot oven till the bacon is crisp, turning once or twice during the cooking.

Season, and sprinkle with lemon juice Chicken Chartreuse 2 cups cold boiled rice. A little grated lemon rind. 1>£ cups minced chicken. 1 tablespoon chopped parsley. Cream sauce or gravy. Grease a plain mould and line throughout rice, pressing it with a spoon to make sure it clings.

Add the and to the minced chicken, with salt and pepper to taste, and fill the

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hollow inside the lining of with the seasoned a and steam three-quarters of an Turn onto a hot and cover completely with sauce or gravy. Stuffed Peppers \ XA cups cold cooked 2 tablespoons melted butter. Salt, pepper and a little 1 teaspoon minced parsley. grated lemon rind. % pint chopped oysters with their liquor. Mince the chicken finely; add the salt, pepper and the oysters, crumbs and Cut a slice from the stem end of the peppers, remove all the seeds and white fibre, and with the chicken mixture. Bake half an hour in a moderate oven.

Tomatoes may be stuffed with the same if Broiled Sweetbreads 1 pair sweetbreads. Juice of half a lemon. Salt and cayenne. Put the sweetbreads in cold water and let them stand an hour; then drain and place in a saucepan containing a pint of boiling water, the juice of half a lemon and a Cook gently for twenty minutes and again plunge into cold water that the sweetbreads may be and Dry, split, lightly and broil over a clear fire about Serve very hot with maitre d'hdtel sauce. Cheese Puffs 2 well-beaten eggs. H cup flour.

X cup grated cheese. 1 scant cup of milk. the well and add the together the flour, baking powder and seasoning; add

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ENTREES AND CHEESE DISHES the cheese and mix to a stiff batter with the milk and well, and drop by spoonfuls hot fat.

Fry golden brown, drain and serve. Cheese Patties A little plain paste. 2 small eggs.

Salt and cayenne to taste. Roll the paste thinly, cut out, and line small tins.

Beat the butter to a cream, add the slightly baking powder and seasoning; mix with the milk, and put a spoonful in each tin.

Bake about fifteen minutes in a hot oven. Escalloped Cheese 2 cups stale bread cut into Put the bread and a baking-dish, in alternate until the dish is about two-thirds full.

Beat the eggs and add to the milk with the seasoning — not forgetting that cheese is sometimes quite pour over the cheese and Bake half an hour in a moderate oven. Cheese Toast Salt and cayenne. Slices of buttered toast. Make the toast first and keep it hot while preparing the sauce.

Melt the butter, add the flour and blend smoothly; season, and put in the milk a at a constantly.

minutes put in the cheese and, when melted, pour the toast, and in a hot oven for minutes before serving.

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Deviled Cheese \}4 cups grated cheese. 1 teaspoon Worcestershire 2 tablespoons olive oil. 2 tablespoons vinegar. Crackers.

Mix the cheese, mustard, salt and pepper; add the oil, beat until creamy and then mix in the vinegar and on hot, toasted crackers, or on ordinary crackers or toast, and for minutes in a quick oven. Macaroni au Gratin l/ } pound macaroni. 6 tablespoons grated cheese. 1 cup white sauce. Break the macaroni into convenient lengths and in salted water till tender, which take from half to three-quarters of an hour. thoroughly, and put a layer at the bottom of a deep baking-dish.

Make the sauce by blending in a saucepan three level tablespoons of butter with the same quantity of flour; add slowly one and one-half cups of milk and the sauce boils.

and season with salt and pepper. Add two-thirds of the cheese to the sauce, and put a layer over the macaroni in the Proceed in this way, first macaroni, then sauce, till the dish is full, having sauce for the last layer.

Sprinkle the remainder cheese over the top.

in a moderate oven about three-quarters of an hour. Swedish Timbales X cup flour.

1 egg.

1 teaspoon sugar. 1 tablespoon olive oil. Sift together the flour, salt and sugar, and mix to a smooth batter with the egg, milk and oil. Let the mixture stand an hour before using.

Heat a timbale iron in hot frying-fat and dip it into the batter,

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ENTREES AND CHEESE DISHES taking care not to allow the batter to come over the top of the iron.

Lower the iron into hot fat and fry golden brown.

It is to have the batter in a cup when dipping the timbale iron it.

If the iron is either too hot or too the batter off.

It is only by practice that the right heat can be judged.

Mushroom Filling for Timbales 2 cups mushrooms cut in 1 tablespoon cornstarch or small pieces.

1 cup cream or milk. Salt ana pepper to taste. 1 tablespoon sherry. Cook the mushrooms in the butter till tender, add the salt, pepper and flour or cornstarch, mix smoothly and put in the cream or milk; boiling and then cook five minutes longer. At the moment of serving add the sherry and fill the timbale cases. Sweetbread and Mushroom pound mushrooms.

1K cups milk, or milk and 1 sweetbread.

Salt, pepper and a little Worcestershire sauce for seasoning. Cook the mushrooms in the butter till tender, add the flour and, when smoothly blended, the milk and and Add the sweetbread, has been cooked and cut into dice, to the other ingredients, with the seasoning, and fill the timbale cases just before serving. Oyster 1 cup milk and cream mixed. 1 pint solid oysters. 1 teaspoon of lemon juice. Scald the oysters in their own liquor after picking them over carefully. Blend the butter and flour in

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a smooth, add the slowly, and till boiling. Cook five minutes and then put in the oysters with as much of the liquor as make the the consistency of add the lemon juice, and the timbale cases of these fillings may be served on toast instead of in the timbale cases.

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THE PREPARATION AND COOKING OF VEGETABLES THE usual method of in a quantity of is afterwards thrown away, is not to be recommended, as it means the loss of much valuable saline matter as as Where the cooking liquor is not used, with such vegetables as peas, turnips, beans, etc., it is well to add a to replace is lost.

Root vegetables are all improved by the addition of a little butter when being served. It is difficult to give a definite time for the cooking of either root or green vegetables, as it depends largely on their age and freshness. all green vegetables rapidly, putting them, after washing, into boiling salted water. Cook without a cover as this preserves the color. Some cooks attain this end by putting a little soda water, but is not advisable.

As soon as the water because too much cooking causes the flavor to deteriorate.

The exception to the rule of cooking green vegetables in boiling water is spinach, which requires no other than clings to the after washing.

Cabbage, Cauliflower, Dandelion and Beet Greens, wash thoroughly, remove dead leaves and stand in salted water for an This removes any insects that may be hidden among the leaves. Cabbage is usually cut into quarters when being cleaned; cauliflower is sometimes divided flower stalks, and when this is not done it is wise to make a cross-cut in the stalk; otherwise, being hard, it is not likely to be sufficiently cooked as soon as the rest of the plant. Spinach requires washing than any vegetable, Decause it grows in a sandy soil, close to

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the ground.

roots and dead leaves, then wash by placing in a large vessel of cold water, toss about and then transfer to fresh water. Repeat this all sand is removed and the last water is quite clear— from six to ten washings are usually Beets need no preparation and must be boiled even cleaning.

The tops should be cut off several inches above the beets and the beets cooked till tender in boiling water; young beets require cooking about an hour, old ones several Summer Squash may be cooked without peeling if very young, but if the is at all likely to be tough, it be the squash very thoroughly after cooking; or put it in a cloth and wring the ends in opposite directions. Hubbard Squash may be baked, boiled or steamed, the former being the better method as it leaves the squash drier.

To Bake Squash.

Cut it pieces, place side up in a baking-pan and cook Scrape the flesh from the skin, and season to taste. Eggplant should be cut into thick slices, dipped in beaten egg and bread crumbs and fried in a little drippings or bacon fat. To Stuff and Bake Eggplant. it for half an hour, then cut in halves, scoop out the fleshy part, chop mix its bulk of crumbs, a little onion juice, chopped parsley or any other seasoning desired; replace the mixture shell and bake the whole three-quarters of an hour. A little drippings or butter put over the top of the filling before baking is an improvement. Serve plain or with brown gravy. Asparagus should be scraped and the tough part of the stalk tied in bunches and cooked till tender in boiling salted water.

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Green Corn should be cooked as soon as possible after gathering. Remove the husk and silky fibre and break the ears if too long to go into the kettle in boiling water long enough to the of the grain — from twelve to twenty-five minutes be according to the age of the corn. If it can not be cooked as soon as gathered, leave the husk on till the last moment as it prevents the corn drying and becoming tough. Peas should have fresh-looking, well-filled, pods.

They should not be shelled cooking and will have a richer flavor if some of the pods are cooked in the water. Have the water boiling and cook the peas about twenty minutes. peas are more tender and seem to be more digested than dried ones, but the latter, partly owing to the evaporation of water in the drying are, pound for pound, more nutritious and nitrogenous.

All be and when put on the fire to cook, and if for any reason this crispness is lacking, it may be restored by soaking in very cold water. This soaking may be necessary for a few minutes only, but in extreme cases it will take several hours to attain the desired result. In cooking all green vegetables it is better to have the only partly covered, to permit the escape of some volatile matter liberated by heat; it also insures a better color. Green vegetables are sometimes prepared for the table by blanching, is, in fast-boiling water from five to twenty minutes, having the saucepan uncovered, the depending on the vegetable.

The water is then drained off and cooking completed with the addition of a or drippings, seasoning and, case of very dry a little stock or water. The saucepan should be covered and the cooking done very gently. are better flavored when cooked by this process than when simply boiled in a large quantity of water.

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Few cooks realize the importance of cooking fresh vegetables as soon as possible after preparing them. Statistics show that in the case of potatoes, peeled and left soaking in water for several hours, the loss in nitrogenous matter was 50 per cent, and in mineral matter 40 per cent; while when placed at once in boiling water after peeling, they lost only 8 per cent and 19 per cent respectively, during the cooking. Steamed vegetables lose only about one-third as much food value as when immersed in boiling water, but more fuel is used as they cook more slowly. The greatest changes occur when are the swelling and bursting of starch grains, softening of cellular tissue and development of flavors and odors; while if the cooking is too long continued, flavor and odor are partly or entirely lost. There are several ways of eliminating, at least, a part of the odor of One, to discard the cooking-water and replacing it with fresh; another, to place a small piece of charcoal in the pan with the vegetables; or with onions or greens a slice of red fresh or dried, in the pan. Potatoes should always be kept in a cool, dark In warmth and are liable to sprout, is undesirable. are so commonly used that we might expect them served in perfection, but in reality few are so poorly cooked. If potatoes are peeled before cooking, it be as thinly as the flavor is better and the food value greater if the skin is left on.

Always cook potatoes of even size at one time that all may be done together. is the best method of cooking, as all the potash salts are retained and dry bursts the starch cells, rendering the potatoes mealy and digestible.

When baked or boiled in their skins they must be eaten as soon as otherwise the flavor changes quickly. If delay is necessary, break the skin to let some of the moisture escape.

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To potatoes, either in their jackets or when peeled, put them into enough boiling water to cover, add a tablespoon of for each dozen cover the saucepan closely, and if of moderate size cook thirty minutes — small ones may take a less time.

Test with a fork and, if tender, drain at once, let the steam pass off and shake the potatoes in the pan to make them floury. If they can not be served at once, cover lightly with cheese cloth to prevent the cold air reaching them. Creamed or escalloped are prepared from left-over baked ones rather than boiled, as they are drier and of The same applies to German is, potatoes to Lyonnaise is, minced or chives and 6 moderate-sized potatoes. 2 small onions. Pare and cut the in put a la3rer of them in a baking-dish, sprinkle with finelyminced onion, salt and pepper, repeating in the same order till the dish is full or the ingredients all used.

Pour enough milk over the potatoes to cover them, and bake adding more milk as that in the dish boils away. Try out the pork, and when the fat is given off remove the scraps, or melt the butter and let it become quite hot without browning, — do not use both pork and butter,— put the potatoes into the fat and toss them about till hot; season, then let them Savory Potatoes Hashed Brown Potatoes 6 cold cooked potatoes, baked or boiled. % cup salt pork cut in dice and measured after cutting, or )/3 cup butter.

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remain in the pan the under is browned.

Invert on a hot the browned side may be uppermost. Potato Croquettes 2 cups mashed potato. Salt, pepper and a little celery salt.

2 teaspoons chopped parsley. 1 egg.

Pass the potato through a potato ricer or sieve to insure all lumps being removed. is best done when the potatoes are freshly boiled and hot. Add and beat in the butter, seasoning, parsley and onion juice, and when are mixed in the well-beaten egg, or as much of it as is required to make the potato just firm enough to handle easily. Form croquettes of any desired shape, dip in beaten egg and bread crumbs (see instructions for Frying, page 30), and cook golden brown in hot fat. Lyonnaise Potatoes 6 cold cooked potatoes, 2 medium-sized onions, baked or boiled.

Bait and pepper to taste. Peel and cut the peel and thinly slice the onions. Heat the butter and fry the onions in it till they just begin to turn yellow; then put in the potatoes and seasoning, and cook golden brown, turning the potatoes about constantly in the pan that they may cook and color evenly. Creole Tomatoes 4 large tomatoes. Salt and cayenne. 2 green peppers, finely 1 cup milk and cream. Cut the tomatoes in halves crosswise; lay cut side up in a baking-pan and sprinkle with the

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the the seeds and veins have been removed. Season highly, put a small piece of butter on each piece of tomato, using two tablespoonfuls for the purpose. Pour half a cup of water into the pan, and bake in a quick till the tomatoes are tender. Melt the remaining two tablespoons of butter and brown the in it; add milk and cream, also the liquor from the baking-pan, stir till boiling and cook three minutes Dish the tomatoes on squares of toast and pour the sauce around them. Escallopcd Cauliflower 1 cauliflower.

% cup nuts.

Cook the cauliflower in boiling saHed milk and till tender, using the milk to keep the cauliflower white; and break the vegetable Heat the butter and cream together and add seasoning and nuts. Grease a baking-dish and sprinkle it with crumbs; put in a layer of cauliflower, then a of the sauce, more cauliflower and more sauce, till the dish is filled or the ingredients used.

Sprinkle the remainder of the crumbs on top, and place in a hot oven to brown. Creamed Celery The outside stalks of 3 heads of celery.

Wash and scrape the and cut lengths; cook in salted water till tender, which probably require about half an hour, and then drain the and flour, add the milk a little at a time, stirring constantly the whole boils.

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RUA1FORD COMPLETE COOK BOOK add and the in the parsnips and carrots may be prepared in the same manner. Hashed Turnip 1 large yellow turnip. % teaspoon pepper. 1 tablespoon chopped 1 level teaspoon salt. X cup thin cream.

Peel the turnip thickly and cut till tender in boiling water, then drain and return to the saucepan; add the butter, seasoning, parsley and Let the whole boil up once, and serve. Corn Oysters % pint grated green corn. 1 egg.

*A cup milk.

Scrape or grate the corn from the cob. Sift the flour and salt and mix to a batter with the egg and the corn the batter and drop by spoonfuls into a frying-pan containing a hot When one side is brown turn and cook the

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SALADS AND SALAD DRESSINGS ALMOST every variety of vegetables and fruits may i be made into salads. Eggs are used also, as well as many kinds of fish and meat. Vegetable salads are the most common and should therefore receive first consideration. Naturally, lettuce heads the list.

It is more popular because we can get it when are almost unobtainable. The round, close heads are generally the long-leaf variety.

Curly lettuce, while pretty, is tougher than either of the two.

contains nutriment, but is rich in mineral salts. Sorrel is one of the wild salad plants and deserves to be known and appreciated.

It has a slightly acid taste, and for this reason be sparing of the vinegar when dressing it.

Sorrel may be used as a salad by itself, or blended other salad plants such as lettuce or spinach. Mustard and cress used together make a good salad. yellow tomatoes dipped for a moment in boiling water, then peeled with a sharp knife, thoroughly chilled, seasoned, sprinkled piled on lettuce leaves and served with a French dressing make a salad that tastes as good as it looks.

In winter, when salad plants are hard to obtain, a tomato jelly or salad made from canned or string beans, or even from the remains of baked beans seasoned parsley and onion juice, is economical and satisfying. THE CLEANSING OF SALAD PLANTS Growing so near the ground much dirt gets In preparing it for the table, separate all the leaves and wash the

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may be in water about half an hour to absorb moisture and become but be drained in one of the globe-shaped baskets made for the purpose, or dried in a soft If to be kept for any length of time, wrap the in damp cheese cloth and place near, but not on, the ice. Water Cress.

This plant requires very careful attention when being prepared for the table, as many non-edible leaves are gathered with it, also because small water insects cling closely to it.

A little salt in the water in which the cress is washed will greatly aid their removal. Endive, Field Salad and Dandelion, These leaves must be carefully picked foreign matter removed, and freshening in for a short time, well drained before using. Celery and Chicory. The stalks of these must be broken apart, washed and brushed with a vegetable brush, and all discolored parts cut out. The stalks may remain in or be wrapped in a damp till used.

Only the inner stalks of celery are good for salads; the outer stalks can be boiled and served, with sauce, as a vegetable. Radishes.

These should be washed, scraped and cut in thin slices before being served as a salad. All Green Salads should be chilled before serving that they may be When the leaves are too large to be served whole they should be broken (not cut) sending them to the table.

Add dressing to green salads just before eating; if put on sooner it softens the leaves and spoils both and appearance. To make a lettuce salad more savory scatter over it before serving a tablespoon of chives or, in their season, the same quantity of green removing the seeds and white dividing fibre.

Peppers and chives may be used if The salad bowl may be rubbed with a cut onion, or a few drops of (obtained by pressing a cut onion on a grater) can be added to the salad.

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In preparing salads from meat and fish an almost endless variety of flavors can be obtained by careful blending of seasonings to suit the principal ingredient of the salad itself.

Few can be eaten than those made from fragments of cold roast lamb cut into dice, mixed with a cup of cooked peas and a mint.

If the lamb be boiled, substitute a few chopped capers for the mint; pork, have a sprinkling of sage and an equal quantity of diced celery; with fish, plenty of and cucumber.

are all served a French, boiled or mayonnaise as suits the salad and the convenience of the maker. Fruit Salads are frequently served at luncheon— sometimes as a course— and may be made of one fruit or a combination of several; those most commonly blended being grapes (skinned and seeded), oranges, grape-fruit, bananas and apples. Serve with French or mayonnaise dressing. The chief rules to be remembered in making salads are:

All likely to be dry, as as those having no dominating flavor, are better if they are marinated with a French dressing some time before serving, in addition to the dressing added at table. It is not enough to wash the salad plants; they must be dried also, for the water dripping from the in the serving dish would thin the and make it insipid.

3. A good portion of the dressing must be mixed with the salad, not all poured over the top. Harlequin Salad 1 cup each red and white 1 diced onion.

cabbage (shaved). % cup diced carrot. 1 cup French peas. Salt and pepper to season y2 cup beet.

highly.

Have the peas, beet and carrot cooked Shave the cabbage and cut the onion into very small

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dice; mix all the vegetables, or, if preferred, arrange in or heaps separately.

The effect is if they are mixed and they are also easier to season and to arrange. Pour a French dressing over the salad an hour before serving, and pass either a mayonnaise or boiled or a further supply of French dressing, with it at table. Cheese Salad % eup mayonnaise dressing. Celery salt and pepper to % pound cheese grated or run through a meat 1 dozen capers.

chopper.

Mix the mayonnaise with the cheese and add the Form into small balls with butter paddles or with two spoons. Serve on lettuce leaves on individual plates, and garnish with the capers. Pass more mayonnaise in a separate dish. Neufchatel Salad 2 rolls Neufchatel cheese. 1 teaspoon each finelychopped parsley, chives ana olives.

Salt and paprika to taste. Beat the butter and till creamy and well blended; add the parsle)', chives, olives and seasoning.

Form into small balls and serve on a bed of lettuce or cress with French or mayonnaise dressing. Potato and Egg Salad 3 medium-sized potatoes. French dressing.

Hard cook the eggs, remove shells, and chop finelyusing a silver knife to prevent the eggs being discolored.

Cook the potatoes, cut into dice while hot and mix with the eggs. Then add the dressing and season with salt and pepper. Serve very cold on a bed of water cress.

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Tomato and Lima Bean Salad 4 tomatoes.

1 very small onion, grated. \% cups cooked Lima % cup nuts, finely chopped. beans.

2 tablespoons minced celery 1 tablespoon parsley. or a little celery salt. Cut a slice from the top of each tomato and with a teaspoon remove the pulp. To the beans (if very cut in halves) add the celery and Mix a little French dressing with these ingredients and fill the tomatoes with the Pour more dressing over the top or serve it separately.

Any dressing desired may be served. The tomatoes may be peeled and cut in slices, and the piled on them if Fruit and Nut Salad 1 large pineapple.

1 dozen maraschino cherries. X pound shelled almonds. j4 pound shelled filberts. Cream or mayonnaise dressing.

the rind and the eyes from the pineapple and cut the flesh into small rejecting the hard core.

Blanch the nuts by pouring boiling water over them and allowing them to stand a few the skins can be Chop finely and add to the pineapple. Pile in heaps on lettuce leaves, cover with the dressing and decorate with cherries. Stuffed Tomato Salad 6 ripe tomatoes.

% pint cream dressing. 2 cucumbers.

Scald the tomatoes and remove the skins. Cut a slice from the top of each, and with a small spoon remove the seeds.

Peel the cucumbers and cut them into dice, season highly and mix with at least

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the the tomato cups this and put a spoonful of the dressing on top. Sprinkle a parsley over, and on a bed of lettuce leaves. Mayonnaise Dressing 4 tablespoons lemon juice or yi pint olive oil. vinegar.

% teaspoon paprica or white pepper. Break the yolk of the egg into a dry, cold bowl and a At first add the oil to the egg (a few drops at a time), and as the begins to the oil may be added more rapidly till, at the last, a teaspoonful at a time may be stirred in.

The dressing must be stirred while the oil is being added, either with a spoon, fork or wire egg beater.

Add the vinegar slowly, continuing the beating while it is being mixed. It is not to add the the mayonnaise is to be used, because it keeps better if the seasoning is omitted. In any case, even when the dressing is to be used at once, do not add the seasoning till the oil and vinegar, or lemon, are added to the egg.

Tarragon or other flavored vinegars, such as mint or sage, may be substituted in whole or in part for the plain vinegar or lemon juice. Keep mayonnaise in a cool, dark placeFrench 4 tablespoons olive oil. X teaspoon paprica or \yi tablespoons vinegar. Ys teaspoon salt. 1 teaspoon mixed mustard, if liked.

Mix the salt and pepper in a shallow dish or saucer; add the mustard, if it is to be used, and pour in the oil.

Stir well to mix with the seasonings and add

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the vinegar, a little at a time, beating the mixture with a fork continuously. Serve as soon as mixed. Horseradish Dressing 1 cup heavy cream. 2 tablespoons lemon juice. 1 tablespoon grated or Salt ana paprica.

evaporated horseradish.

Beat the cream till quite thick and then add the horseradish finely grated. If evaporated horseradish is used, pour over it a tablespoon of cold water and allow it to be absorbed before adding to the whipped Put in the lemon juice slowly, all the time; season to taste, and serve very cold. dressing is especially good with tomatoes. Boiled Salad Dressing 1 cup vinegar.

x/s teaspoon pepper. Put the mustard, and a bowl or the inner part of a double boiler and cook over hot till they begin to vinegar and continue the cooking the mixture occasionally cooling.

in a dark dressing will remain good several weeks. Cream Dressing 1 teaspoon mustard. 1 teaspoon flour.

X cup cream.

# cup vinegar.

Mix the dry ingredients with the butter; add the of the eggs, then the cream and, lastly, the vinegar, and cook over hot water until it thickens.

Strain if necessary, and chill.

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Chicken Salad 1 cold cooked fowl. Mayonnaise dressing. 2 cups celery. 4 tablespoons oil. Hard-boiled egg and olives 2 tablespoons vinegar. for decorating. After removing all skin and gristle, into dice and mix it with the celery; add the and pepper, and marinate for an hour before using the oil and vinegar.

Mix mayonnaise dressing and garnish with hard-boiled egg and stoned olives, or strips of red pepper. Cocoanut Salad cocoanut, grated. 2 tablespoons onions, 2 apples, pared, cored and chopped.

tablespoon parsley, 1 cup celery, chopped. coarsely chopped. 3 Chili peppers. Mix, with two measures French chill and in shells or in scooped-out tomatoes.

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HARD AND SOFT COOKED EGOS TO cook eggs so that they will be firm all the way through and yet not tough or indigestible, put in a saucepan of boiling water, cover and place on a part of the stove where the water will remain very hot, but not boil, and let stand for twenty minutes.

To cook eggs so that they will be soft, follow the above directions, but let the eggs remain only ten Shirred Eggs Melt the butter in an egg shirrer or any fireproof earthen baking-dish; breaK the eggs the and season to taste. Cook in a moderate oven until set and serve in the baking-dish. Shirred eggs cook very nicely if placed on an asbestos mat on top of the range and covered with another mat kept for such purposes.

This saves heating the oven if there is no other baking to be A little chopped parsley, cheese or a few fried bread crumbs may be sprinkled over the eggs before cooking, Poached or Dropped Eggs Boiling salted water. Buttered toast.

the in a shallow pan— frying-pan is good, — salt it lightly and drop in the eggs, one at a time, having previously broken them into a cup to see that they are fresh. whites are just set, then lift from the water with a skimmer and place on the hot buttered toast.

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An excellent method of insuring the good shape of is to grease a muffin ring for each egg to be cooked and place in the pan. Drop the egg into the ring which can be easily removed when the cooking is completed.

Scrambled Eggs 6 tablespoons cream or milk. K teaspoon salt.

% teaspoon pepper.

Beat the eggs lightly, whites and yolks together, add the and or with the butter in a saucepan. Stir the mixture constantly with a wooden spoon till it begins to thicken, then remove the saucepan to a cooler part stove and continue the cooking till the eggs are set. either on or garnished points of A little grated cheese, a few green peas or mushrooms (cooked), or a few asparagus tips are sometimes added to the scrambled removing them from the fire. Plain Omelet yi teaspoon pepper.

Break the eggs into a bowl and beat them lightly, yolks and whites together, add the salt, pepper and water, and mix all well; melt the butter in a clean omelet pan and allow it to become quite hot without browning.

the the pan, mix and stir them gently till they begin to set.

Now push the omelet down to one side of the pan that it may be thick and puffy, tilting the pan so as to keep it at one set centre and golden brown on the surface next to the pan. onto a dish, brown side up, and serve plain or with tomato or other sauce.

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Orange Omelet 2 oranges.

Sugar to taste.

Prepare the oranges by removing the skins, every particle of pith, the seeds and as much as of the inner dividing cut or break into small pieces and add sugar to sweeten. This should be done some time before making the omelet so that the orange juice and sugar may form a syrup.

Separate the whites from the yolks of the eggs; first the whites, then the yolks (by beating the the same beater will do for both); add the salt and water to the yolks, then blend with the stiffly-beaten whites.

Heat the butter in an omelet pan and when hot, but not browned, pour eggs and cook over a moderate, steady heat bottom of the omelet is set.

This can be ascertained by gently inserting a knife between the omelet and the pan.

As soon as set, place the pan on the upper shelf of a fairly hot oven to cook the top. When firm to the touch and slightly browned, remove from the oven and put a few pieces of the orange on the omelet; mark across the centre with a knife, double the two sides together quickly and turn or roll onto a hot Pour the remainder of the orange around it and serve at once, as it soon falls. 2 tablespoons mild grated if needed, Beat the eggs lightly, yolks and whites together, add the water and seasoning. Melt the butter in an omelet pan, pour in the eggs and stir and mix lightly till they begin to set.

Sprinkle the grated over the top, then scrape and push the omelet to Cheese Omelet yi teaspoon pepper.

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one side of the pan. Cook about one minute, then either turn in the pan by slipping a knife under the omelet, or hold the pan for a moment in front of the fire or under the flame of the gas range. Turn onto a hot dish, and serve at once. Omelet Souffl6 % teaspoon any desired y2 cup of sugar. A pinch of salt. Separate the whites and yolks of the eggs and beat the whites to a stiff froth; add the sugar and salt to the yolks and beat Mix the whites and lightly together and add the flavoring; turn into a buttered souffle* or pudding-dish, and bake in a hot oven from twelve to fourteen minutes. Serve, as soon as set, in the dish in which it was Do not the waiting serving, as it very quickly falls. Omelet Celestine Prepare the omelet exactly as for Omelet, omitting the oranges, and in the omelet, it is dished, with peach reserve or marmalade, lanched almonds, and cover with whipped cream. Put the butter and flour together in a saucepan and blended browning.

Add the a at a time, and the mixture boils; then add the grated and set aside to the yolks and whites separately; then add the yolks to the mixture in the saucepan and blend thoroughly. Lastly, fold

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in the whites beaten to a stiff froth, and turn the a deep, in a moderate oven about twenty-five minutes, and serve at once as it soon falls. teaspoon pepper.

Xyi cups milk, or milk and 1 cup minced chicken. chicken stock.

% teaspoon grated lemon Blend the butter and flour in a saucepan without browning; add the milk and boiling; then put pepper, bread crumbs and Cool, and then stir in the chicken; beat and add the eggs — the yolks beaten till thick and the stiff.

in a well-greased pan, in a moderately hot oven, about half an hour. X cup butter.

X/A cup flour.

lli cups milk.

\i cup sugar.

Grated rind of 1 lemon. Put the butter and flour together in a saucepan and blend smoothly; add the milk, a little at a time, constantly cool, and add the rind, sugar and salt, then the yolks eggs beaten till thick and, lastly, the whites beaten to a stiff froth.

Turn into a greased pudding-mould and steam one hour. Serve with a hot sweet sauce. Swiss Eggs 2 tablespoons grated cheese. 3 tablespoons cream. 4 very thin slices of cheese. Salt ana pepper to taste. Melt the butter in a shallow baking-dish; cut the slices of cheese in pieces of convenient size to cover the bottom Break the eggs and drop

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them into the dish over the cheese, season to and pour the cream over the eggs; sprinkle the grated cheese on top and bake in a moderate oven eggs are set and the cheese a delicate brown. EggB in Prison 2 cups of cold, cooked Stale browned bread crumbs. Seasoning and flavoring to suit the meat.

Grease thoroughly four small cups or moulds and sprinkle thickly with the browned crumbs. and the rather highly, and line the moulds with it, leaving a hollow in the centre of each mould— the meat may be moistened with stock or gravy if too dry,— break a raw egg into the hollow left for the purpose in each cup, sprinkle with and pepper, and bake in a moderate oven eggs are set.

Turn out and serve with or without sauce or gravy.

Japanese Eggs \% cups boiled rice. 1 teaspoon parsley. 1% cups white sauce., 1 teaspoon soy or Worcestershire sauce.

Pile the hot, rice on a platter; in quarters and imbed rice; pour over them the sauce flavored with the onion juice and the soy or Worcestershire sauce, and sprinkle the chopped parsley over the top. Note. — Soy is a sauce to be found in some stores where Japanese and Chinese products are sold. Its principal ingredient is the soy bean.

Egg Timbales 2 tablespoons chopped 4 tablespoons milk or thin Earsley or chopped am.

Tomato or white sauce. Beat the eggs just enough to thoroughly mix yolks and whites, add the pepper and the milk or

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Grease very small cups or moulds and sprinkle the bottoms and sides with the parsley or ham, pour in enough egg to nearly fill each cup and stand in a pan of almost in a moderate oven or over a slow fire, that the water may not rapidly and cause the timbales to become "honeycombed." As soon as a knife can be inserted in the timbales and drawn out clean, they are Unmould on individual plates, because delicacy makes them difficult to serve from a platter, and pour the sauce around them. Savory Eggs 1 tablespoon vinegar. 2 medium-sized onions. Salt and paprika to taste. y$ cup stale bread crumbs. 1 tablespoon grated cheese. Heat one and one-half tablespoons of the butter in a frying-pan, and cook in it the onions, which have been peeled and finely minced, till light brown; then turn the onions into a baking-dish that can be sent to the table; spread them over the bottom dish and break the eggs over them; add the vinegar and seasoning, and sprinkle with the bread crumbs that have been in the remaining tablespoon and a half of butter. Put the cheese over the top and bake in a moderate oven till the eggs are just set.

Curried Eggs 1 very small onion. 2 tablespoons butter or drippings.

1 tablespoon % sour apple or a teaspoon of lemon juice.

1% cups water, stock or curry powder.

Hard cook the eggs, remove the shells and cut the eggs in slices.

Melt the butter or drippings and cook in it the onion, peeled and finely minced; next, put in the flour and curry powder and cook three minutes.

or and

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till the sauce boils; put in the apple or lemon juice and simmer gently for twenty minutes. Add salt, and heat the slices of egg in the hot sauce. Scotch Eggs • y2 cup stale bread crumbs. 1 cup minced ham or other Egg and bread crumbs, Cook the eggs twenty minutes in water just below the stand in for half an the shells and wipe the quite dry.

Cook the half cup of bread crumbs in the milk till thick, add the seasoning and meat and mix all together to form a rather stiff paste. Take a portion of this and press around one of the eggs smoothly with the hand, having the paste of equal thickness all and continue the are covered.

Take a raw egg with one tablespoon of water and beat lightly; dip each of the prepared eggs into this and cover every particle with the raw egg. as covered, drop onto a paper containing stale bread coat these and fry in deep fat golden brown.

Cut in halves, stand cut side up, and serve plain or with white or tomato sauce or gravy.

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Quince Pudding 2 tablespoons melted butter. 2 teaspoons Rumford 1 egg.

1 cup quince preserve. beat the egg, add to it the milk and melted butter, and mix these with the dry ingredients to form a stiff batter.

When well mixed, add the preserve and beat well.

Turn into a greased baking-pan and bake in a moderate oven half an Cut in squares, and serve with sweetened whipped cream. Apricot 1 cup canned apricots. 6 drops almond extract. Rub apricots through a in saucepan and bring to the boiling point; add the sugar, extract and whites of the eggs beaten to a stiff froth, and mix well with the fruit. Turn into small moulds that have been greased and sprinkled Stand in a pan containing enough hot water to come halfway up the sides of the moulds, and bake until firm — about twenty minutes. a Italian Nut Pudding 1 tablespoon sherry. 1 cup macaroni.

% cup nut meats.

teaspoon cinnamon. Whipped cream.

Scald the milk and add to it the macaroni which lias been passed through a meat grinder. the macaroni is tender and the whole of the consistency of a custard.

Add the cinnamon, then the sherry, and yolks of are Sprinkle the nut meats, coarsely chopped, over the bottom of small

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RT7MF0RD COMPLETE COOK BOOK moulds, fill with the pudding, and put the remainder of the nuts over the top. Stand the moulds in a pan of hot water and bake fifteen minutes.

Turn out and serve with whipped cream. Marmalade Pudding yi cup orange marmalade. 1 teaspoon butter. Use the butter to grease a pudding-mould or bowl, then put in the bread crumbs and marmalade in thin ail are used.

Beat the eggs lightly, yolks and together, and add the milk to form a custard; pour over the ingredients in the bowl and let stand ten minutes. If the pudding-mould has a put it on, otherwise with a piece of greased paper twisted under the rim of the bowl to it in position.

Place in a saucepan containing enough to come two-thirds up the sides of the bowl.

one adding more water as that in the pan boils away. Serve hot with a lemon sauce.

Poor Man's Rice Pudding 2 tablespoons rice. A pinch of salt.

Wash the well and put it in a baking-dish with the salt, sugar and butter; pour the milk over and at least two and one-half hours, stirring twice during the first hour. King George's Pudding K cup flour.

K cuP finely-chopped suet. 1 level cup of any flaked 1 egg.

cereal.

y$ cup milk.

l% teaspoon salt. ^ cup dark-colored jam — plum, raspberry or blackberry.

Put in a bowl the cereal, and beat the egg thor-

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oughly and add to it the milk and jam; mix, and use to moisten the other ingredients. Turn into a wellgreased mould or bowl, cover and steam three hours. Serve hot with a sweet sauce. Fig Puffs \ x/2 cups flour.

1 egg.

f< cup chopped figs.

Sift the flour, salt and baking powder, rub in the butter, then add the figs, mixing them well into the dry flour.

Mix to a stiff batter with the beaten egg and milk.

in small greased pans in a moderately hot oven.

Serve hot with a sauce.

Canary Pudding Grated rind of 1 lemon.

K cup flour.

Melt the butter, add the sugar, then the flour and baking powder sifted together; next, the lemon rind, and lastly, the eggs well beaten.

Put into greased cups and steam three-quarters of an hot, with or without a sauce. English Plum Pudding X/Z pound suet.

% teaspoon each ground yi pound currants.

cloves, nutmeg and y2 pound seeded raisins. ginger.

% pound sugar.

Grated rind of 2 lemons. l/i pound stale bread pound citron or orange X pound flour.

1 teaspoon ground cinnamon. ^ cup brandy. Chop the suet finely, clean the currants, seed the raisins, and quite Put all together into a bowl, add the lemon rind, sugar, spices, flour and bread crumbs, and moisten with the well-

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and brandy.

bowls or pudding-moulds and steam or eight These puddings will keep a year, but need to be boiled for an hour before serving. Plain Plum Pudding yi cup finely-chopped beef >a cup sugar.

1 teaspoon mixed spices. 1 cup seeded raisins. % cup currants.

1 egg.

Clean the currants and add them to the seeded raisins and the the spices, baking powder and salt and add to the fruit with the sugar; moisten with the egg and milk and turn into a greased pudding-mould. Steam three hours, and serve with hard or lemon sauce. Date Pudding }4 pound stoned dates. lzi pound beef suet. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. ^ cup milk. Chop the dates and or pass through a meat chopper; add all the dry ingredients and moisten the and the Turn into greased moulds, cover and steam — if in one large mould, three hours; if in smaller ones, two hours.

Serve hot with hard sauce. Steamed Orange Pudding \y2 cups scalded milk. The grated rind and strained juice of 2 small oranges. Pour the scalded milk over the crumbs, add the let the mixture stand for ten minutes;

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the eggs thoroughly and add them the in the orange juice and rind, and beat into greased moulds, cover, and steam one hour.

Baked Orange Pudding i/£ cup sugar. The grated rind and strained 2 tablespoons bread juice of 1 orange, 1 egg.

Beat the egg thoroughly and add the orange and sugar; scald the milk and pour it over the crumbs; add the first mixture and, when well mixed, pour into a baking-dish. till set like a custard, and Mother Eve's Pudding X cup sugar.

\y2 cups bread crumbs. Slight grating of nutmeg. core and chop the finely; add the bread crumbs, and nutmeg.

the and use them to moisten the pudding.

Turn into a greased mould, cover closely and steam two hours.

Serve with a hot sweet sauce. Apple Puffs 1 egg.

and baking powder; add the the peeled, cored and chopped; mix to a rather stiff batter with the egg and milk.

Drop by spoonfuls into hot fat and cook till the puffs are golden brown and the apples tender. Drain on soft paper, and serve hot with a sauce.

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BUMFORD COMPLETE COOK BOOK Cherry Pudding 1 pound stoned cherries.

A pinch of salt.

Grease a pudding-mould or bowl and put in it the cherries that have been stoned, and mixed with the Make a batter by beating the eggs and adding them to the flour which has been sifted with the salt; mix in the milk and beat to remove all lumps. Pour this batter over the cherries; cover the mould, and steam the pudding one and one-half hours. Beat the yolk of the eggs and sugar together till very light, add the water, lemon juice and rind; then the flour and baking powder the whites of the eggs till stiff, add them to the batter and fold in as gently as possible. Grease small cups, put a heaping tablespoon of the batter in each, and steam or boil for half an hour.

Turn out, roll in powdered sugar, and serve with a lemon sauce. 2 cups fine bread crumbs.

3 cups stewed sweetened Melt the butter and add the crumbs, they have absorbed it all.

Grease a pudding-dish, put a layer of the buttered crumbs in the bottom, then a layer of apples, then more crumbs and so on, till the dish is full or the ingredients all used. crumbs for the top layer and sprinkle a few bits of butter over them.

Bake in a moderate oven threequarters of an hour.

Lemon Snowballs 1 cup granulated sugar.

The grated rind of 1 lemon.

2 tablespoons lemon juice.

Brown Betty

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Cottage Pudding K cup sugar.

1 egg.

2 tablespoons melted butter. Y z teaspoon salt.

and add the sugar and mix to a stiff batter with the egg, in a shallow, about half an hour.

Serve hot with sauce. Rice Cream 1 rounding tablespoon granucup rice.

lated gelatine.

y2 pint whipped cream. Scald the milk in a double boiler, add the rice and cook till tender.

Turn out, add the sugar and, when nearly cold, add the gelatine which has been dissolved by standing in half a cup of milk for ten minutes; then heat both milk and gelatine till the latter is melted.

as the mixture shows signs of setting, add the whipped it in lightly, and turn into a wet mould. Chill thoroughly, turn out, and serve with fresh or cooked fruit. Bavarian Cream 1 pint milk or half milk y$ cup cold water.

and half thin cream. y pint whipped cream. 1 tablespoon granulated gelatine. Soak the in the the yolks of the eggs and milk (or milk and cream) in a double till they coat the back of the spoon; add the sugar and soaked gelatine. Let the mixture become almost cold, then add the whipped cream and the stiffly-beaten whites eggs, which blend thoroughly with the other ingredients, and turn into a wet mould. chilled, serve with custard, cream or fruit.

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Peach Cream 1 quart peaches.

1 cup whipped cream.

1 tablespoon granulated X cup cold water.

Cook the peaches till tender with the water and sugar, then pass them through a Soak the gelatine for ten minutes in the quarter cup of cold water, then heat it to the boiling point and add to the peaches.

Whip the cream stiffly and add to the fruit pulp when the latter is nearly cold; mix smoothly and turn into a china or granite mould. Have the cream very cold when turned out. The mould may be decorated with sections of fresh peaches if desired. Canned peaches can be used for making this dessert. Coffee Cream 1 tablespoon granulated *A cup strong coffee.

1 cup whipped, cream.

Make a custard by cooking the eggs and milk in a double till they coat the back of a spoon, stirring while the mixture is cooking; soak the gelatine for ten minutes in the coffee, and add to the custard, which should be hot enough to dissolve the gelatine. Put in the sugar and stand the mixture aside to cool while the cream is being whipped; add the cream when the first mixture is nearly in thoroughly and a wet mould.

Chill Cold Wine Sauce % cup claret.

Juice of 1 lemon.

Boil the sugar and water together till they form a syrup.

Let the syrup cool, add the wine and lemon juice, and let the sauce become thoroughly cold before serving.

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% cup whipped cream. y$ cup hot maple syrup. I*inch of salt. Beat the yolks of the eggs well and pour the hot syrup over them. of the consistency of thin custard. When cold add the salt and whipped cream, and serve at once. Wine Sauce 1 cup fine sugar. till light, put the bowl containing them hot water and the contents are creamy, and then add the wine. at once.

Cranberry Sauce 1 quart cranberries. \}4 cups water. Cook the cranberries and water till the berries are tender; then rub through a sieve to keep back the skins and seeds. Return to the fire, add the sugar and cook only until it is melted.

Chill and serve. Foamy Sauce 3 tablespoons apricot, 1 cup boiling water. marmalade or peach 1 tablespoon cornstarch. preserve.

2 tablespoons cold water. Juice of 1 lemon. Sugar if required. Put the preserve, lemon and water into a saucepan and to the point, adding a little sugar if it is needed, and stir in the cornstarch moistened with the and pour over the stiffly-beaten white of egg, stirring constantly while this is being done.

Serve at once.

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Hot Chocolate Sauce 2 squares of chocolate. inch stick of cinnamon or any other flavoring desired. Melt the chocolate in the upper vessel of a double boiler, add the milk a little at a time, and cook with the and cinnamon hot scalding hot add the yolks of eggs well beaten, and till the sauce thickens. Remove the cinnamon Hard Sauce 2 tablespoons boiling water. 1 cup powdered sugar. Flavoring to taste. Beat the butter in a bowl till creamy, then add half of the sugar and water; beat well, and add the remainder of the sugar and water. When light and fluffy add the flavoring and set aside in a cool place till wanted.

If desired the flavoring may be omitted and a little nutmeg grated over the sauce in the Note. — The addition of the water makes the sauce lighter and lessens the labor of beating. Chocolate Sauce (without egg) 1 tablespoon cornstarch* 3 tablespoons grated choco1 inch stick cinnamon, late.

the to a syrup, pour this over the chocolate and return to the saucepan the cinnamon, and ten Moisten the cornstarch with the milk, stir into the syrup, and Remove the cinnamon before serving.

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IN making pastry the best results are obtained by having all the ingredients as cold as possible, and keeping them so till the pastry goes into the oven. It is the sudden change in temperature, as much as the actual ingredients used, that makes pastry light. If soft and lukewarm are the result must be poor pastry—tough and not appetizing. For plain or a of lard and butter should be used; for very plain crusts, lard and good beef drippings; but for puff paste, butter must be used.

It is often desirable to have pastry that is flaky and tender without too rich, and result can be attained by the addition of a Rumford Baking Powder and the reduction amount of fat used. Where a rule calls for one and one-half cups of flour and two-thirds of a cup of fat— lard or butter— the housekeeper may take half a cup of fat and a teaspoonful of Rumford Baking Powder to the cup and a half of flour, and have equally good results as to appearance and flavor, at much less expense. All paste is better if chilled before it is baked.

If convenient it should be made the day before it is to be used.

In making pies always put the sugar with the fruit — not on top — or the crust will be soggy. A marble or slate pastry-board and a glass or china rolling-pin are the best for pastry, because of their coldness; but if the ordinary utensils are cold, good results will be obtained. Short Paste 1 cup lard, or lard and Dutter.

Ice-cold water to mix — about lyi cups. Sift together the rub in lightly with the fingers the lard and

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10G mix to a firm dough with the ice-cold water and roll out once on a floured board. Use for whatever purpose desired.

Five-minute Paste Ice-cold water, Sift together the flour, salt and baking powder; then cream the butter in a bowl as for a cake. As soon as it is light and creamy, add the sifted flour, mixing it in with a knife, not touching at all with the hands. the yolk of egg and add a little ice water to it — probably about three-quarters of a cup will be required — to moisten the paste. Roll out once on a floured board. The egg may be omitted, but is an improvement if used.

Flaky Paste 1 y$ cups lard, or butter and Ice-cold water to mix.

Sift the flour and salt together into a bowl, chop in the shortening with a knife till well mixed with the flour. Add ice-cold water to form a dough, cutting and mixing the paste thoroughly while adding the water. Flour a board and roll the paste out thinly, rolling only lengthwise, and keeping the edges straight; then fold evenly into three layers (lengthwise as a sheet of paper would be folded to fit a business envelope), turn it half around and roll again. Repeat the folding and rolling twice, and chill the paste if possible It is the folding and rolling that produce the flakes.

Puff Paste pound pastry flour.

y2 pound butter.

1 tablespoon lemon juice. Ice-cold water.

Beat the egg and add to it the water and lemon juice; sift flour and salt, and mix all these ingredients to a dough.

out into an oblong sheet.

Wash the butter and press into a flat cake half as

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large as the dough, lay it on one end and cover with the like a turnover.

Press the edges out and Cool and again, repeating the the paste has been rolled seven times. Put on ice when Bake in a hot oven, and if possible make it the day before it is required for use. The butter may be divided into three portions and put in after rolling if desired, but the seven rollings must be made after all the butter has been used. Apple Custard Pie 3 large tart apples. U pint milk.

M cup sugar.

Nutmegor cinnamon to taste. core and stew the apples with just enough water to prevent burning, rub through a sieve, and add the spice.

the eggs — yolks and whites separately, — add the yolks to the milk, stir in the flavored apples, and fold into the mixture the stiffly-beaten whites Line a deep pie plate in the filling, and put strips of paste lattice-fashion over the top. Bake in a moderate oven about half an hour. Mince Pie 1 pound seeded raisins. 1 pound sugar.

1 pound currants.

2 pounds peeled, cored and 1 pound finely-chopped chopped apples.

beef suet.

\% teaspoons mixed spices. The grated rind of 2 1 cup brandy.

lemons.

1 tablespoon salt.

yi pound candied orange peel and citron chopped fine. Prepare the fruits by seeding the raisins, washing and drying both these and the currants; add the suet very Run the peel through a meat chopper or chop it very fine with a knife, and mix all together with the sugar, spices, grated lemon rind, apples, salt and brandy.

Keep at least a week before using, stirring occasionally.

This quantity will make about eight good-sized pies, and will keep all winter.

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Cranberry and Raisin Pie 1)4 cups cranberries. V cup sugar.

1 cup raisins.

Seed the raisins and chop the cranberries; add the sugar, and bake in a shallow pie plate between two crusts.

Pumpkin Pie 2 cups steamed or baked 1 teaspoon cinnamon.

pumpkin.

1 teaspoon ginger.

1 pint scalded milk.

2 large eggs.

Rub the pumpkin through a sieve and add to it the spices, and well-beaten Cool and use to fill a large pie plate which has been lined with paste.

Bake in a moderate oven about forty Lemon Meringue Pie The juice and grated rind of 1 lemon.

2 heaping teaspoons cornA pinch of salt.

starch.

tablespoons for the meringue.

Boil the water and sugar together, add the cornstarch moistened with a little cold water, and cook Then put in the yolks of the eggs, the juice, rind and Cool slightly and pour into a previously baked crust. Cover with a meringue made by beating the whites of the eggs with the two tablespoons of sugar. Put into a moderately warm oven to set and brown the meringue. The reason so many meringues are failures is because they are baked in too hot an oven and consequently browned before the white of the egg has had time to set all the way through. Orange Cream Pie Grated rind of 2 oranges and juice of 1.

2 tablespoons cornstarch. \y£ cups milk.

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Separate the whites from the yolks of the eggs and beat the yolks, with half the sugar, till light. Mix the cornstarch smoothly with one-fourth cup of the milk, and scald the remainder in a double almost in the cornstarch and cook thick; add the yolks of the eggs, sugar, orange rind and slightly and pour into a previously baked crust.

the of the stiffly, add the remainder of the sugar, and flavor, if liked, with a little orange juice or grated rind. Pile on top of the pie, and put in a moderate oven to set and brown slightly.

Cheese Tartlets 2 small eggs.

W cup milk.

Beat the butter to a cream, add the bread crumbs alternately the well-beaten in the cheese, and then add the milk and baking powder. Line small tins with paste and put a tablespoonful of the cheese mixture in each. Bake in a moderate oven about fifteen minutes. Serve hot or cold.

Cheese Cakes IK cups cottage cheese.

3 tablespoons cream, Grated rind of 1 lemon.

Mix together the cheese, sugar, cream and lemon rind; then add the eggs, yolks and whites well beaten Line small tins with paste and nearly the cheese-cake in a moderate oven about fifteen minutes. English Fruit Tart Fresh fruit.

Sugar to taste.

Short or Flaky paste.

Prepare the fruit and place with the sugar in a deep baking-dish.

Add a little water to make juice, the quantity depending on the fruit used. Roll the crust thinly and cover the fruit with it, wetting the

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RTTMFORD COMPLETE COOK BOOK edge of the dish to make the crust adhere. Bake in a moderate oven about half an hour. Serve hot or cold and with or without cream or custard. Any fresh fruit, such as apples, plums, currants, etc., may be used.

Lemon Cheese Cakes 2 large eggs.

Puff paste patty shells, preGrated rind and strained viously baked, Put the butter, sugar, lemon juice and rind in the inner vessel of a double boiler and heat over hot When thoroughly heated, add the eggs well beaten, and stir till the mixture thickens. Set aside to become thoroughly cold and then place a spoonful in each patty shell The lemon cheese mixture will keep for months.

Puff Paste Patties. Roll puff paste very thinly and cut into rounds, or any other shape a cutter several sizes smaller remove the centres from half the portions cut; place the rings thus formed on the whole portions of paste, first wetting the edges of these that the rings may adhere. Chill thoroughly before Suet Crust for Boiled Puddings 1 cup beef suet, free from Ice-cold water, and add the and mix to a dough with the water; roll out thinly and use to line a bowl.

fruit sweetened to taste, adding a little water to make a juice. with more crust and tie a floured cloth over the top. Steam or boil at least two and a half hours. For a meat pudding substitute uncooked seasoned, cut in a meat pudding a hole may be cut in the top crust

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the pudding is turned out for serving and a cup of boiling water poured in to form additional gravy.

Rumford Dumplings \yi cups flour.

About % cup milk (enough to make of the consist\% teaspoons Rumford ency of biscuit dough). salt and baking powder; add milk, and then pat or roll on a board half an Cut out with a very small cutter and drop into the boiling stew. Cook ten minutes without removing the lid of the saucepan. If the lid is lifted before the dough is cooked the rush of cold air may cause the dumplings to fall. Boiled Fruit Dumplings Make a dough by the rule previously given for Rumford Dumplings, roll as directed, and cut into squares of about inches.

Put a spoonful of berries, plums or a small pared and cored apple in the centre of the dough with sugar to Wet and press the edges of the dough firmly over the so cling Tie dumpling in a square of cheese cloth and plunge into fast boiling water. Cook from half to three-quarters of an hour, according to the fruit used. Serve with a hard or liquid sauce. For baked apple or other fruit dumplings inclose the in a square of either short or flaky paste (see pages 105 and 106), press the edges firmly together and bake in a moderately hot oven about twenty minutes to half an hour, according to the fruit used. Serve hot with a hard or liquid sauce. Egg Dumplings 1 egg.

8 tablespoons milk. y3 cup nour.

the egg light, add the mix.

Sift together flour, salt and baking powder, and add

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the egg and milk to these to form a heavy batter, using a if by spoonfuls into hot gravy, and cook fifteen minutes without removing the lid from the saucepan. (10 patties) 1 cup cream sauce.

1 cup lobster meat. A slight grating of nutmeg. 1 ege yolk.

Puff paste patty shells. Make the cream sauce by blending in a saucepan two tablespoons of butter with the same quantity of flour; then, when smooth, add half a cup each of and minutes and then put in the seasonings, and lobster cut Heat thoroughly and, just before serving, add the yolk of the egg.

Fill the shells and serve. Oyster Patties (10 patties) Salt and pepper or cayenne. 1 cup solid oysters. y2 cup oyster liquor. Puff paste patty shells. Blend the butter and flour in a saucepan, add the cream and oyster boiling and cook Pick over the oysters, free them from all bits of shell, scald them in their own (if very large divide them), and add to the hot sauce, together with the seasonings. almost to the boiling point, and fill the shells.

hot.

Chicken Patties Prepare these the same as Oyster Patties, substituting for oyster and diced chicken for the oysters. A little grated lemon rind may also be substituted for the lemon juice.

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sift the powder with the dry ingredients to insure thorough incorporation and perfect mixing.

In making baking powder biscuits, always add enough liquid to make a very soft dough, as is one of the first requirements for good biscuits.

Have the liquid cold, and mix with a flexible knife in preference to handling it with either a spoon or the hand, because the steel blade is cold, and cuts and mixes more thoroughly.

The less biscuits are handled, the If placed a little apart in the pan they will be lighter and more crusty. Always add liquid to dry ingredients — they mix more smoothly.

The smaller the biscuits and muffins, the hotter may be the oven. To obtain a crust, brush For a tender crust, brush with melted butter. Gems and muffins be lighter and crisper if baked in pans that are hissing hot before the batter is placed in them.

Sift well together the flour, salt and baking powder; rub in the fat as lightly as the fingers, just working it until the fat is well blended with the flour.

Then mix to a very soft dough with the milk, or milk and water, having this always as cold as possible.

Mix with a flexible knife in preference to either a spoon or the hand, as the steel blade of the knife is colder than the spoon, and also because it cuts and mixes the dough more thoroughly. the dough onto a well-floured board, and roll or pat it the hand until about three-quarters of an Rumford Biscuit 1 quart flour.

2 rounding teaspoons Rumford 2 tablespoons butter or lard. Milk or milk and water to mix (about \y2 to 2 cups).

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Cut biscuit and lay not touching each other, on a baking-pan. in a quick oven twelve or fourteen minutes. The chief requirements for good biscuit are: 1. A very soft dough, so soft as to be almost sticky; 2. Very handling, because much manipulation destroys lightness; 3. A quick If biscuit are not to touch other in the pan, be lighter and more delicate than when placed close together.

Whole Wheat Biscuit 2 cups whole wheat flour. 1 small egg. W teaspoon salt. 2 tablespoons butter or lard. and rub in the butter or lard and mix to a light dough with the egg and milk. Roll out on a floured board, cut into biscuits and bake about fifteen minutes in a hot oven.

Rye Biscuit 2 cups rye flour. 1 small egg. About 1 cup milk, Sift together baking powder; rub in the butter and mix to a light dough with the egg and out on a floured board, cut biscuits and bake in a hot Potato Biscuit 2 good-sized potatoes. >4 cup butter or lard. 1 egg.

About 1 cup milk. and mash the having free from lumps.

Sift the flour, salt and baking powder;

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BREAD, ROLLS, MUFFINS, ETC. add the potatoes and rub in the butter or lard. Mix to a light dough with the egg and milk, roll out a thinner than ordinary biscuit, and bake in a hot oven.

Serve as soon as done. Maple Rolls IK cups flour.

K teaspoon salt. \y£ teaspoons Rumford About K cup milk. Scraped maple sugar. rub in the butter the same as for Rumford Biscuit and, when well mixed, add the milk, using enough to make a soft dough.

this out on a floured board, one-third thickly with the scraped maple sugar, roll up like a jelly roll and cut into slices with a very sharp knife. Lay these on a greased baking-pan and bake from twelve to fifteen minutes. Parker House Rolls Mix as for Rumford Biscuit.

to one-third in thickness, cut with a round or oval cutter, and crease in the centre with the handle of a caseknife dipped in Brush one-half melted butter and fold over. Put in a pan, one-half inch apart, and bake in a quick oven fifteen minutes. Quick Graham Rolls 2 cups Graham flour. 2 rounding teaspoons Rumford 1 cup white flour. 2 tablespoons butter or lard. About \yi cups milk. the and rub in the fat and mix to a smooth dough with the

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RTJMFOBD COMPLETE COOK BOOK a board out the dough, divide it into small portions and form into rolls the size and thickness of two fingers.

Bake on a flat, greased pan, brushing the rolls over with softened butter before baking. French Rolls 3 pints flour.

1 yeast cake.

the lukewarm; add to it the eggs and the flour and rub the it; mix the yeast and working them with the back of a teaspoon until the yeast liquifies, then pour it into the milk and egg and add all these to the flour. Knead to a dough as for bread; let it rise three hours, having the dough covered that a crust may not form on the top, and it in a warm room free from draughts. Form into rolls and let these rise again about half an hour, or until they are very light. The length of time will depend somewhat on the temperature of the room. Bake the rolls in a quick oven, brushing over with butter before baking to brown them more. Larchmont Muffins 1 tablespoon melted butter. add the sugar, then the beaten yolks of and thoroughly and in the stiffly-beaten whites of the fill greased pans and bake about twenty minutes in a moderately hot oven.

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BREAD, ROLLS, MUFFINS, ETC. Cream Muffins % cup melted butter* \y* teaspoons Rumford Bak- % cup thin cream, and add the yolks of the eggs, melted butter and cream, and beat well.

Last of all fold in the stiffly-beaten whites of the eggs and bake in greased muffin pans in a moderate oven about twenty minutes. Graham Gems 3 cups Graham flour.

2 rounding teaspoons Rumford 2 tablespoons melted butter. beat the eggs well and add them with the milk and butter to form a batter. in hot, greased gem in a moderately hot oven about twenty minutes.

Date Gems 1 cup chopped dates.

M* cup butter.

1 egg.

l}4 cups milk.

2 teaspoons Rumford Baking Powder. Stone the dates and chop coarsely. Sift together the flour, salt and baking powder. Rub the butter into the flour, then mix in the dates and form to a stiff batter with the beaten egg and milk. Bake in hot, well-greased gem in a moderate about twenty minutes.

Pop-Overs 1 cup sifted flour.

the flour and add the well beaten, also the milk. Beat hard with a Dover

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beater for two minutes, then pour at once into hissing hot, greased gem pans, and bake about twentyfive minutes in a hot oven. Quick Breakfast Puffs lyi cups flour.

1 tablespoon melted butter. Beat the eggs very thoroughly and add the milk and butter.

Sift the flour, salt and baking powder twice; add the liquid and two hot, muffin and bake twenty minutes in a hot oven. Oatmeal Sticks \y£ cups scalded milk. K cup oatmeal or rolled oats. 3 teaspoons Rumfora Baking Powder. the and powder; rub in the butter, scald the milk and pour it over the oatmeal; cool, mix with the other ingredients, and work with the hands till smooth; then into sticks about the length and thickness of a lead pencil.

Bake about ten in a rather hot oven.

Hot Cross Buns l}4 cups milk.

yi cup currants and raisins mixed.

% teaspoon cinnamon. yi cup sugar.

1 quart flour.

>J yeast cake.

1 egg.

1 teaspoon sugar (for yeast). Scald the the allow the mixture to till lukewarm.

Work the

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BREAD, ROLLS, MUFFINS, ETC yeast, with the teaspoon of sugar, it liquifies, and add it to the milk; add also the egg lightly beaten. Put in the currants and raisins, then sift and add the and cinnamon.

Knead to a dough the same as for bread, and let it rise in a warm place free from draughts till very Divide into portions a larger than biscuits, work till smooth, into rounds and place on a greased baking-pan, a little distance apart.

Let them rise once more then bake in a moderate oven. baking mark a cross on top of each bun.

nearly done brush over with milk or white of egg, sprinkle with and return to the oven for a moment.

Sift together twice the dry ingredients; place in a large bowl and mix to a dough the or milk and water, mixing with either a spoon or knife. When smooth into a greased pan and with another pan inverted, unless the double round sandwich pan is in which case the lower section of pan.

Let the stand or ten minutes, then bake in a steady oven, not too hot, forty-five minutes. Rumford Whole Wheat Bread 3 cups fine whole wheat Milk or milk and water to mix to a light, soft dough (about \ \4 cups). it desired.

Rumford Dyspeptic Bread 1 pint flour.

Milk and water to mix. 2 rounding teaspoons Rumford Baking Powder. and and mix to a soft dough with the milk and water. Knead two into a greased pan and

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allow the bread to rise ten minutes before baking.

Bake slowly for forty minutes. This bread can be eaten by those with weak digestion who can not assimilate bread prepared with yeast. Southern Egg Bread 1 pint white corn meal. 1 tablespoon melted butter. iy cups milk.

1 cup cold boiled rice. Sift together the corn meal, salt and baking powder; add the the butter, milk and Beat thoroughly, pour into a shallow, well-greased pan and bake half an hour in a hot oven.

Corn Bread 3 heaping tablespoons flour. Yellow corn meal to form a batter.

2 heaping teaspoons Rumford Beat the eggs well, add the salt, milk and and beat in the flour and baking powder with enough corn meal to form a soft batter; bake in shallow, well-greased pans in a moderate oven about half an The exact quantity of corn meal can not be given— usually about two cups will be sufficient. Baked Brown Bread 2 cups Graham flour. 1 level teaspoon soda. 1 cup white flour.

yz teaspoon salt.

1 pint sour milk.

Sift the flour, salt and soda twice; add the sugar and mix to a batter the a well-greased pan and bake in a slow oven about forty

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BREAD, ROLLS, MUFFINS, ETC. Steamed Brown Bread 2 cups Graham flour. 1 cup yellow corn meal. y£ cup molasses.

]4 cup raisins.

1 egg.

2 cups sweet milk.

Sift together the flour, corn meal, salt and baking powder; add the raisins and molasses, and mix with the beaten egg and milk. Have ready well-greased tins with tightly fitting lids, fill two-thirds full of the batter; grease and fit on the covers, and steam three hours. The loaves may be placed in the oven for a few minutes after steaming, if a dry crust is desired. Yeast Bread % cake compressed yeast. 1 teaspoon sugar.

Lukewarm water or milk 3 pints sifted flour. and water to mix (about 1 tablespoon lard or butter 2]/2 cups).

Work the yeast and sugar together with the back of a teaspoon they become liquid; add fourths cup of lukewarm water and a teaspoon of flour, and stand aside in a warm the is prepared.

Sift the flour and salt together into a large bowl and rub in the shortening.

Make a hollow in the centre of the flour, pour in the yeast and add nearly the remainder of the lukewarm liquid; knead till a soft, elastic dough is formed, using the remainder of the liquid if required.

The exact quantity of liquid can not be given, this depending on the quality of the Knead steadily and quickly for twenty minutes, working in all the dry flour and adding a little if the dough sticks to the bowl or the hands, but avoid adding more than is absolutely necessary. Cover the dough with a cloth, stand in a moderately warm place free from draughts, and let it rise it has doubled its bulk.

In the daytime, in a

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warm kitchen, probably be four hours; at night, when the temperature is lower, the bread will be ready to mould into loaves early in the morning.

it have risen fully before the cook is ready to attend to it, the dough may be "cut down" from the sides of the bowl and allowed to come up again. will prevent over-raising, and consequent souring. In forming loaves, the dough onto a lightly-floured board, divide portions, knead slightly and put a cloth and allow the dough to double its bulk. In baking bread have the oven only moderately hot when the bread first goes in so as to allow it to rise to its fullest extent; then increase the heat to form a good crust, and, finally, reduce it again to let the centre of the loaf cook thoroughly. Loaves this size require about three-quarters of an hour to bake and when done must be removed at once from the pans and put where the air will circulate freely around them

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WAFFLES, GRIDDLE CAKES, ETC Rumford Waffles 2 teaspoons Rumford Baking 2 tablespoons melted butter. and add the yolks of the eggs and milk, beating well so as to make a smooth batter.

in the at the last moment, put stifflybeaten whites of the eggs. Bake in hot, well-greased waffle irons, turning the cakes as possible after the batter is put in all the compartments iron.

Corn Meal Waffles % cup corn meal.

1y 2 cups boiling water. K cup flour.

Cook the corn meal in the boiling water till quite soft; add the set aside to Sift together flour, sugar and baking powder; add the well-beaten eggs, then the corn meal mixture, with more milk if necessary to make the batter thin enough to pour.

Bake in hot, well-greased waffle irons, and serve as soon as cooked. Cereal Waffles 1 cup cold, cooked oatmeal or other cereal. 1 cup Graham or entire wheat flour.

add the yolks of the eggs and the milk, then the cold cereal, in to eliminate all lumps.

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Beat the whites of the eggs to a stiff froth and fold them gently into the batter. Cook at once in hot, lightly-greased waffle irons. Pound Cake Waffles X cup butter.

\yi cups flour.

1 cup fine granulated 1 teaspoon lemon or vanilla flavoring. the to a cream; add the well-beaten the and baking powder sifted together. Put in the flavoring and beat the batter thoroughly. At the last moment fold in lightly the whites of the eggs beaten to a stiff froth, and cook as ordinary waffles. Rye Griddle Cakes 2 cups rye flour.

1 cup entire wheat flour. Sift together the two flours, salt and baking powder; add the Beat thoroughly and cook at once on a hot, lightlygreased griddle.

Corn Meal Griddle Cakes 1 cup corn meal.

Boiling water.

1 tablespoon molasses (if liked).

1 egg.

Scald the corn meal with just enough boiling water to it.

Let it stand then add flour, salt and molasses.

Thin to a batter with the beaten egg and milk, and add the baking powder

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WAFFLES, GRIDDLE CAKES, ETC.

last, it in at once on a hot, well-greased griddle. Rice Griddle Cakes 1 cup warm, boiled rice. 2 tablespoons melted butter. 1 teaspoon Rumford Baking Powder. Put the rice in a bowl and add to it the salt, milk, yolks of the eggs; then stir in the flour sifted with the baking powder, and lastly add the stiffly-beaten whites of eggs. Cook quickly on a hot, greased griddle.

Potato Griddle Scones 1 egg.

1 cup mashed potatoes. and rub the butter in lightly, add the potatoes and mix to a soft dough with the milk and beaten egg. out about three-quarters of an inch thick, cut three-cornered cakes and cook on a hot, well-greased griddle.

Quick Buckwheat Cakes \}4 cups buckwheat flour. 2 rounding teaspoons Rum1 cup white flour. ford Baking Powder. 1 egg.

IK cups milk.

Sift together the buckwheat, baking powder; add the egg well also the milk gradually.

to any lumps, and cook at once on a hot, greased griddle. Two tablespoons of molasses may be added This slightly sweetens as as helps to brown the cakes.

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French Pancakes \y2 cups milk.

Preserve.

and beat and add the eggs with the milk, being careful that there are no lumps. Melt a teaspoon of butter in a frying-pan, and when hot pour in enough batter to just cover the bottom of the pan. Cook golden brown, then turn and cook the other the preserve and up and sprinkle sugar just before serving. Cream Pancakes 1 cup thin cream. the and add the of the the cream and Beat well, and cook at once on a hot, lightly-greased griddle.

Serve with sugar or maple syrup. German Pancakes 1 heaping tablespoon flour. Separate the whites from the of the beat both thoroughly and add the flour and salt to the yolks.

well mixed in the milk and, at the last moment, fold in the stiffly-beaten whites. the butter in a large frying-pan, pour in the batter and a moderately hot it begins to set; then transfer the pan to a hot oven to finish cooking.

Turn onto a hot dish and serve with apple sauce.

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IN making, perhaps even more than in any other branch of cookery, special attention must be paid not only to exact measurements, but to correct methods of manipulation.

pulverized and similar must all be sifted once before measuring as they are liable to "pack" in the sack or barrel in which they are kept.

Soda, spices and baking powder should be stirred lightly and mixed before measuring, for the same reason.

The ingredients used for cake making should always be the best obtainable: best tub butter, fresh eggs, fine granulated sugar and, preferably, if perfect results are to be obtained. Flours vary in thickening qualities, therefore the exact amount of liquid can not always be stated. There are three methods of mixing: stirring, beating, and cutting or folding. In stirring, the spoon is not lifted from the bowl, and the motion may be described as a circular one. In beating, the object desired is to get all the air the the faster we the more air will be incorporated in the batter, and the cake in consequence will be lighter; but care must be taken that after a cake is beaten, no stirring motion is as would undo the good already accomplished.

The term " folding" applies more especially to the mixing and blending of the whites of stiffly-beaten eggs which are added just before putting the cake batter in the pans.

The motion is that of lifting the batter from the bottom of the bowl, folding it over the beaten whites, mixing them in and continuing the till the whites of eggs are no longer seen on top of the batter.

The whole process must be performed with great care to avoid destroying the lightness of the air cells in either batter or eggs.

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In to a never warm them nor the bowl, for if the warming is continued a little too long both flavor and texture of the cake will suffer.

If the butter is very hard and it is not convenient to leave it in a warm kitchen to soften slowly, a tablespoon of boiling water may be added to the butter and sugar in the bowl, to soften the butter just enough to make it cream readily.

If whites and yolks of eggs are separated, add the well beaten, just before placing the cake in This method makes a lighter, fluffier cake, but one which will dry sooner than if the yolks and whites are beaten together. be washed and dried before being added to cake. Most requires a moderately hot but should not be baked too quickly at first. As soon as the cake has risen well the heat may be increased a little to give a good crust. Cake is done as soon as it shrinks a little from the sides of the pan. Another test is to press the centre of the cake with the finger and if firm to the touch, it is ready to come out of the oven.

Testing with a broom straw is also a safe rule.

If the straw after having been pressed into the centre of the cake comes out clean, the cake is done.

If sticky, bake a little longer. Lemon Cake 2 scant cups sugar.

2 rounding teaspoons Rum* ford Baking Povrder. Grated rind of Beat the butter with half the sugar; add gradually the remainder of the sugar together with the beaten eggs.

Next, put in the grated lemon, then the milk, and lastly the flour sifted with the salt and forty in a moderate oven, and cover with lemon frosting.

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Chocolate Loaf Cake 2 squares chocolate. to a cream one cup of the sugar with the butter; add the eggs well beaten, then half a cup of the milk and the vanilla. Sift together the flour and baking powder, and beat them into the other ingredients.

Put the remainder of the sugar and milk, with the a and the is dissolved; add to the cake batter, beat and in a moderate quarters of an hour. Coffee Chocolate Cake yi cup strong coffee. 1 square chocolate. light and creamy, adding the well-beaten yolks of the eggs as soon as the butter and sugar are well mixed; then put in the chocolate, which has been softened by standing over hot water, the coffee and milk. Add the flour, baking powder and together, and then the vanilla.

vigorously and at the last moment before baking fold in the stiffly-beaten whites of the Bake about three-quarters of an hour in two loaf-cake having the moderately hot.

Frost, if White Cake 2 cups pulverized sugar. Beat the butter and sugar to a cream; add the milk, then the flour, salt and baking powder sifted together;

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in very gently the stiffly-beaten whites eggs and turn into a greased pan. Bake in a moderate oven about three-quarters of an hour. Sultana Cake K cup sugar.

X CUP sultana raisins. 1 egg.

Yt teaspoon salt. y$ cup chopped citron or lemon peel.

About $i cup milk. Sift together the flour, salt and baking powder; rub butter and then add the sugar, raisins and citron.

Beat the egg well, and add it with the milk. Turn into a well-greased pan, and bake about forty-five Honey Cake \ x/2 teaspoons Rumford Bak1 cup honey.

y z teaspoon salt. Beat the butter and sugar till creamy; add the eggs beaten, then the honey, and the sifted with the baking powder and salt. Bake in a loaf-cake pan in a moderate oven about forty minutes. Gold Loaf Cake 1 cup fine granulated IK cups flour.

% teaspoon vanilla flavoring. the creamy; add the yolks of eggs beaten thick and then put in the the flour and twice and add to the the flavoring; beat well and pour into a pan with loose bottom or removable sides.

in a moderate oven about three-quarters of an hour.

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Nut Cake 1 cup chopped nuts. Ys teaspoon salt.

1 teaspoon almond extract. Beat the butter and sugar to a cream; add the wellbeaten yolks of the eggs, then the milk, chopped nuts and extract.

Sift together the flour, baking powder and salt and add to the other ingredients. Bake in a loaf-cake pan in a moderate forty Cornstarch Cake l}4 cups flour.

yi cup cornstarch.

Cream the butter and sugar well together; add the milk, then the cornstarch and flour sifted with the Add lastly the whites of the eggs beaten to a stiff froth.

Bake about forty-five in a moderate using rather shallow Devil Cake 3 cups sifted flour. 3 level teaspoons Rumford ]/i teaspoon ground cloves. % teaspoon ground nutmeg. 1 cup cold water.

1 square unsweetened chocolate.

1 teaspoon each vanilla and lemon extracts.

Cream the butter, add the sugar and beat together for five minutes.

Sift together flour, baking powder and spices and add them to the the water.

Melt the in a cup over boiling water and beat into the cake with the flavoring.

Then fold in the whites of the eggs beaten to

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a stiff froth.

Bake in a greased pan in a moderate oven from thirty to forty-five minutes. Cover with boiled frosting.

Poor Man's Cake 1 egg.

1 teaspoon vanilla or other extract.

Beat the egg and sugar together till light; add the milk, then the melted butter and extract. Sift the flour and baking powder twice, add the liquid mixture to them and beat well. Bake about forty-five minutes in a moderate oven. Pound Cake 2 cups butter.

4 scant cups pastry flour. % grated nutmeg.

the and and creamy; add the well-beaten yolks of eggs. Sift together twice the salt and nutmeg and add a at a Whip the whites of eggs till very stiff and fold them into the cake batter as gently as Line cake pans with paper, fill two-thirds full with the batter, and bake in a moderate oven about one and one-half hours. Plain Cocoanut Cake 1 cup cocoanut fresh or dried.

yz teaspoon salt.

2 teaspoons Rumford Baking Powder. Beat the butter with half the sugar; add the wellbeaten eggs and remaining sugar, then the milk and cocoanut and, the and powder sifted together. well, and bake either

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as a loaf or layer cake. If fresh-grated cocoanut is used a little less milk will probably be required. Inexpensive Fruit Cake 1 teaspoon ground cinnamon. y teaspoon ground cloves. y2 teaspoon ground nut1 egg.

meg.

y cup raisins.

K teaspoon salt. y cup currants. the spices and powder; rub in the butter and add the sugar and Mix to soft dough the egg and and bake in a loaf-cake pan in a moderate oven about three-quarters of an hour. White Fruit Cake 1 cup grated cocoanut. 1/4 cups blanched and chopped almonds. y cup mixed candied peel, cut small.

the butter and sugar to a cream; add the cocoanut, almonds and peel, and then the milk. the whites of the eggs to a stiff froth and add with the folding them in as gently as possible. Bake in loafcake pans in a steady oven about forty-five minutes. Rich Fruit Cake K pound butter. y cup molasses. 1 pound brown sugar. y2 ounce cloves. y ounce cinnamon, 2 pounds raisins. xy ounce mace.

2 pounds currants. 1 pound citron chopped 1 wineglass sherry, very fine.

1 wineglass brandy. light and creamy; add the the raisins

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(seeded) and currants well washed and dried. Chop the citron — or pass it through a meat chopper — and add to the other ingredients with the molasses and ground spices.

and add the and, lastly, stir in the sherry and brandy. Bake in cake pans lined with two thicknesses of greased paper to protect the cake from too great Bake very slowly about four hours. Wedding Fruit Cake 1 pound citron. 1 pound candied apricots. 1 pound flour. 1 pound candied pineapple. 1 pound candied cherries. 3 pounds seeded raisins. 2 teaspoons cinnamon. 1% pounds currants. }4 teaspoon cloves. *4 pound butter. 1 nutmeg.

pound brown sugar. % cup brandy.

Cut the citron, apricots and pineapple in pieces, leaving the cherries whole. Seed the raisins, and wash and dry the currants. Cream the butter and sugar, add the yolks of eggs well beaten, then the the baking powder and spices sifted put in the brandy and mix all Last of all add the stiffly-beaten whites of the eggs. Turn into greased cake pans and steam afterwards bake very slowly for one hour to slightly dry the cake. Yorkshire Parkin K cup sugar.

2 cups oatmeal. 1 cup molasses. 1 egg.

1 teaspoon soda. 1 teaspoon ground ginger. Sift together the flour, baking powder and ginger, and then add the sugar and oatmeal. Heat the butter and molasses to the point, add to the dry ingredients with the egg and milk, add also the

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soda dissolved in a tablespoon of hot water. well, turn into a well-greased, shallow pan and bake slowly about one and one-half hours. Scotch Shortbread 2 cups butter.

1 ounce blanched almonds.

Sift the flour twice and rub in the butter with the hands; add the sugar and knead and mix, either on a board or in a bowl, till a dough is formed.

Do not add either egg or milk, as the butter softens from the mixing and will bind the ingredients together. the dough rather thinly, cut into rounds or ovals and press a few almonds into each. Place on a flat bakingpan, and bake in a slow oven Quick German Coffee Cake 2*4 cups sifted flour.

2 heaping teaspoons Rumford Baking Powder.

1 eSg\Yi cups milk.

Melted butter.

Cinnamon and sugar to sprinkle over the top.

add the sugar and mix all to a soft dough with the beaten egg and well and a greased biscuit pan; spread evenly, brush over with melted butter and sprinkle with cinnamon and sugar. Bake in a moderate oven about twenty-five minutes. German Apple Cake 1 egg.

2 level teaspoons Rumford About 1 cup milk.

the rub in the butter and mix to a light dough with the beaten egg and Roll out about half an inch

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thick and lay on a shallow baking-pan.

Pare and core the apples, cut into eighths, lay the pieces on the dough and sprinkle with sugar to taste. Bake about half an hour in a moderate oven, and serve hot with whipped cream. Plain Sponge Cake yz cup hot water.

1 cup sifted flour. Grated rind of half a lemon. Beat the eggs, with half the sugar, till they thicken; add the water and remainder of the sugar, and beat again.

Put in the grated lemon rind, then the flour sifted with the salt and baking powder, folding these in as gently as possible. Bake about thirty minutes in a shallow pan that has been greased and floured. Old-fashioned Sponge Cake \y$ cups flour.

2 cups fine granulated 1 teaspoon of any desired Separate the whites from the yolks of the eggs and beat the yolks with the sugar till they are thick and ropy.

Next, beat the whites stiff and add them with the as mixed in the flour very mixing just enough to it with the other ingredients. Butter a deep cake pan and sprinkle with flour, shaking off all that does not cling to the pan.

Pour the cake batter into the pan, it not more than two-thirds, and bake in a moderately quick oven about three-quarters of an Pineapple Cake % pound glace* pineapple. 1 cup pulverized sugar. 1 cup pastry flour. Put the eggs and sugar into a large bowl and beat till very Sift the flour twice and add it to the eggs and sugar. fruit into shreds, toss

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in flour to keep them separate, and add to the cake; mix lightly and pour into a shallow pan lined with paper.

Bake from twenty minutes to an hour in a moderately hot oven. Frost when cold, Jelly Roll 3 tablespoons cold water. K teaspoon salt.

Beat the eggs and sugar till quite thick; add the water, then the flour, salt and baking powder sifted twice.

Line a shallow pan paper, pour in the batter evenly, and bake in a quick ov-n about twelve minutes. Turn out onto a cloth or paper sprinkled with sugar, tear off the paper and spread with jam or jelly. Roll up quickly.

Eggless Cake \y3 cups sugar.

1 cup currants or raisins. y teaspoon mixed spices. light and creamy; milk, then the and, the salt, baking powder and spices sifted together. into a greased pan and bake in a slow oven about one hour.

Orange-Cocoanut Cake Juice and grated rind of \}4 teaspoons Rumford Baking Powder. the butter and sugar to a cream; add the yolks of eggs and water, then the juice and rind of the orange; next, the flour and baking powder sifted together, and in very gently the stiffly-beaten

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of the Bake twenty minutes in a hot oven in layer-cake pans, and put the layers together with Orange and Cocoanut Filling. Plain Loaf Cake 1 teaspoon lemon or vanilla extract H cup milk.

2 level teaspoons Rumford Beat the butter and sugar till light and creamy; add the well-beaten eggs, then the milk and flavoring extract, and, lastly, the flour and baking powder sifted together. Beat well, and bake in a loaf-cake pan about forty-five Lily Cake y$ teaspoon lemon extract. yz teaspoon vanilla extract. the gradually and add the sugar; next, the milk and flavorings, then the flour the baking powder and Add the whites of the eggs whipped to a stiff froth and bake in layers twenty minutes. Fill with Prune Almond Lady Baltimore Cake \yi cups fine granulated 1 scant cup butter. the and and creamy; add the milk alternately with the flour with the has been thoroughly, and add the stiffly-beaten whites of the forty in two lightlygreased pans, and fill with Lady Baltimore Filling.

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Fig Layer Cake 1 eggK cup finely-chopped figs. the till creamy; add the beaten egg and the figs and, lastly, the flour, salt and baking powder sifted together. in layers about twenty minutes, and Fig Coffee Layer Cake 1 cup brown sugar y cup molasses. yi cup made coffee. y teaspoon mixed spices. the creamy; add the eggs, then the molasses and coffee and, the flour, salt, spices and baking powder sifted together. in layers about twenty minutes, and put together with frosting.

MarshmaUow Cake 2y cups flour. the to a cream; add the of the milk, and then the twice.

Next, put vanilla and beat the cake well; then fold in gently the whites of the eggs whipped to a stiff froth. in two layer-cake pans about twenty minutes, and put together with MarshmaUow

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White Layer Cake \ x/2 cups sugar.

X cup milk.

IX cups flour.

1 teaspoon flavoring extract. to a cream; add the flavoring, then the salt and baking powder sifted together. Beat very thoroughly, and then fold in very gently the stiffly-beaten whites of Bake about twenty minutes in layer-cake pans, putting the together with any desired Layer Cake No.

X cup butter.

1 cup cold water.

1 teaspoon vanilla. the creamy; add the of the eggs beaten, then the water and flavoring and, next, the salt and baking powder sifted together. Beat the whites of the eggs to a stiff froth and add them last. Bake about twenty in layer-cake pans, and put together with any desired Layer Cake No. 2 X cup water or milk. 1 teaspoon flavoring extract. Beat the eggs and sugar till light and frothy; add the water or milk, then the salt and baking powder which have been sifted together twice. Add the flavoring and in greased layer-cake pans, and put together with any This cake dries more quickly than one in which is

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Date Lunch Cake x/2 cups dates, stoned and cut in pieces. light; add the eggs the dates, and, the flour, salt and baking powder sifted together. well, and bake in a shallow, greased pan in a quick Cut in squares before serving. English Walnut Cake X cup butter.

1 level teaspoon cinnamon. 1 cup sifted powdered y, teaspoon cloves.

yi teaspoon nutmeg.

6 egg volks.

1 cup English walnuts, 2 level tablespoons sifted cocoa.

1 cup soft bread crumbs. 2 teaspoons Rumford Baking Powder. the butter, add the the of the eggs well beaten, then the cocoa and ground spices sifted put in next the walnuts, and all thoroughly.

Stir in the bread crumbs with which the baking powder has been mixed, and fold in lightly the whites of the eggs beaten stiff and dry.

Bake at once in layer-cake pans, and put the layers together with Orange Walnut Filling. Layers for Mocha Cake X cup butter.

K cup muk.

Beat the butter and sugar to a cream; add the milk and vanilla, then the and, in very gently the

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of the eggs beaten to a stiff froth.

Bake in layer-cake pans, and fill with Mocha Filling. Queen Cakes 2 teaspoons Rumford 1 cup seeded raisins. the to a cream; add the yolks of the eggs well beaten, the fruit and milk, and then the flour with which the salt and baking powder have been Lastly, fold in gently the whites of the eggs beaten to a stiff froth.

in a hot oven in well-greased fancy pans about twelve minutes. Lady Fingers }/$ cup pastry flour. yi cup powdered sugar. X teaspoon vanilla extract. Beat the whites of the eggs till very stiff, adding the sugar gradually.

Then add the well-beaten yolks and the vanilla; fold in very gently the flour sifted with the Force the mixture through a pastry bag onto a greased, flat pan; sprinkle well with sifted sugar, and bake eight minutes in a moderate oven. New Year's Cakes 1 quart flour.

1 tablespoon caraway seeds, 1 egg.

\y2 cups milk.

Sift together the flour, salt and baking powder; rub in the butter with the fingers, then add the sugar and seeds and mix to a light dough with the egg, and the milk slightly warmed. Knead till smooth, roll thinly and cut into any desired shape. Bake on flat tins in a hot oven about fifteen minutes.

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Queen Eclairs H cup water.

K cup flour.

Ys teaspoon salt. Put the water and a saucepan and allow them to boil; stir in the flour and salt and cook the mixture forms a stiff paste and the sides of the saucepan clean. Cool slightly, and beat in the eggs one at a time. Add the baking powder last, and force the mixture through a pastry bag onto flat, greased pans, in pieces about the width of two fingers and length of one.

quite Cool, make an incision in the of each eclair and fill with whipped cream or custard. may be iced, if or Frosting.

Fairy Cones 1 cup chopped English walnut meats.

Whipped cream, sweetened and flavored.

Beat the yolks of the eggs with the sugar; add the flour, then the nuts and spread as thinly as possible on flat baking-tins.

seven minutes, and while still warm cut into squares and roll in the form of a cone. When wanted for use fill with the sweetened and flavored whipped cream. Cream Puffs 1 cup boiling water. ly£ cups flour.

j4 teaspoon salt. Whipped cream or custard. Bring the water, salt and butter together to ing point; stir in the flour and cook till the mixture leaves the sides of the saucepan clean. When cooled, add the eggs one at a one in drop by tablespoonfuls some distance apart on greased baking-pans, and bake half an hour in a steady split and sweetened cream or thick custard.

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Pecan Sticks \% cupa flour.

\yi teaspoons Rumford Baky2 cup milk.

1 cup shelled pecan nuts. to a cream; add the eggs well beaten, the milk and nuts, and then the flour, salt and baking powder sifted together. and in finger-roll When cold, cover the tops with a white frosting into which a few extra nuts have been stirred. Moon Cakes Yi cup blanched and chopped almonds.

Beat the butter and sugar to a cream; add the wellbeaten eggs, then the almonds and, lastly, the flour, salt and baking powder sifted together. Bake in a hot in lightly-greased, crescent-shaped Frost, Rollemups K cup maple sugar, or yA cup brown sugar and y2 teaspoon ground cinnamon.

1 egg.

Sift together the flour, salt and baking powder; rub in the butter, add the sugar and mix to a soft dough with the egg and milk. Roll half an inch thick on a floured board, sprinkle with the maple sugar — or brown sugar and cinnamon — and roll into a long roll. Press the edges closely together and cut into threefourths inch slices with a sharp knife and lay cut side down on a greased pan. Bake about twenty minutes in a quick oven.

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CAKE FILLINGS, FROSTINGS AND ICINGS Fig 1 pound figs.

Juice of 1 lemon.

Pass the figs through the medium cutter of a meat chopper, add the water and sugar, and cook till they form a thick pulp.

Add the lemon juice, beat well and, when cool, spread between the layers of cake. Almond Filling % cup almonds, or 2 cups confectioners' sugar. % cup almond paste.

1 teaspoon coffee extract. Beat the yolks of the eggs till thick, add the sugar thoroughly sifted, then the almonds passed through the finest knives of a meat chopper, or, better still, use almond Flavor with the extract, and spread between layers of cake. Maple 1 cup thin cream.

2 cups scraped maple sugar. Yi cup chopped nuts.

Cook the cream and maple sugar slowly till they thicken; remove from the fire, add the nuts, and beat till creamy before filling the cake. Orange and Walnut K pound English walnuts. Juice and pulp of 1 cup powdered sugar. Shell the nuts, reserving a few unbroken halves for the top of the cake.

Put the orange pulp and juice

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into a bowl, add the sugar, cook three minutes, cool, and then beat it thickens; add the chopped nuts and spread between layers of cake. Frost the top with Plain Orange Icing, and decorate with the halves of nuts.

Orange and Cocoanut 1 egg.

1 cup grated cocoanut. 1 cup whipped cream. Grated rind of ]/ 2 cup powdered sugar. Juice of 1 orange. Beat the egg until light, add the whipped cream and sugar, then the orange rind, cocoanut and orange Spread between and on top of layers of cake. Portsmouth Orange 1 cube cut sugar. About 2 cups confectioners* Juice of 1 lemon. Rub the sugar over the rind of the orange, then dissolve the sugar with the juice of the lemon and w Tater, and strain; add the confectioners ' sugar, using enough to make a icing.

the icing between the layers of cake and imbed in it very thin of skinned and seeded.

of the icing, and decorate sections of tangerine or glac6 oranges. Lady Baltimore 1 cup chopped raisins. 1 cup chopped nuts. the sugar and water five minutes, pour the boiling syrup over the whites of the eggs which have been beaten till stiff, and set aside half of the mixture for the frosting.

Add the raisins and nuts to the remainder and use for the filling.

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CAKE FILLINGS, FROSTINGS AND ICINGS Mocha Filling and Frosting 4 tablespoons dry cocoa. 2 cups confectioners' 3 tablespoons liquid coffee, Beat the butter to a cream, adding one cup of the sugar; then sift and add the cocoa. Beat well, put in the coffee and remaining and the vanilla.

Spread between and on top of of Caramel Nut 1 cup thin cream.

1 cup brown sugar.

1 cup nuts, coarsely chopped. Cook the cream and sugar slowly till they begin to Remove from the until creamy, add the nuts and spread between layers of cake. Marshmallow Filling % pound marshmallows. 2 tablespoons boiling water. 1 teaspoon vanilla. Put the sugar and milk into a saucepan, bring to the boiling point and boil six minutes without stirring.

Melt the marshmallows in a double boiler, add the boiling water and cook till smooth; then add the hot syrup, Add the vanilla and beat cool enough to spread.

Use for both filling and frosting. Prune Almond Filling Y$ cup boiling water. % cup prunes.

% cup blanched almonds. Boil the sugar and water together, without stirring, till a little lifted on a spoon forms a thread, and pour this over the beaten white of the egg, beating while Add the prunes which have been cooked soft, stoned and cut in the almonds,

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blanched and chopped. When cold spread between layers of cake.

Chocolate Frosting 2 squares chocolate. 3 tablespoons boiling 6 tablespoons confectioners' sugar.

Melt the chocolate in a double boiler, add the sugar and water and cook gently smooth.

Cool, and spread on Lemon Frosting About 2)4 cups powdered Strain the juice of the lemons into a bowl and add the sugar, finely sifted, until thick enough to spread. The exact quantity of sugar will depend on the size of the lemons.

Pour over the top of the cake, and spread and smooth with a thin-bladed knife that has been dipped in water. Boiled Frosting 1 cup granulated sugar. l/3 cup hot water.

% teaspoon cream of tartar. 1 teaspoon flavoring. Boil the sugar and water together, without stirring, till they form a thread when a little is lifted from the pan; beat the white egg, add the cream of tartar and pour the hot syrup over them, beating while doing so.

Add the flavoring, and beat till thick enough to spread.

Plain Orange Icing Grated rind and strained About \y 2 cups powdered juice of 1 orange.

Put the rind and juice of the orange into a bowl, add the sugar (sifted) till the mixture is thick enough

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CAKE FILLINGS, FROSTINGS AND ICINGS to and the Smooth with a thin-bladed knife that has been dipped in water.

Coffee Icing % cup strong, clear coffee. 2 teaspoons vanilla extract. the coffee and a dropped in cold water forms a soft ball.

Cool, add the vanilla, and beat stiff enough to spread. Opera Caramel Icing \y2 cups brown sugar. X cup thin cream or milk. Put the sugar, cream (or milk) and butter into a saucepan and cook gently till a little dropped in cold water forms a soft ball. Remove from the fire, cool, add the flavoring, and beat till thick enough to spread. Fondant Icing 1 cup boiling water. Put the sugar and water together in a saucepan and the sugar is dissolved.

Then put over the fire and cook, without stirring or shaking, till a little dropped in cold water forms a soft ball.

Remove at once from the fire and cool, still without as would cause the to grain.

When cool add the flavoring, beat till creamy, then knead with the hands till very smooth. This creamy fondant is if to stand a few days using, and indefinitely if covered a damp cloth or waxed paper. When required

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KUMFORD COMPLETE COOK BOOK for use put the desired quantity in a bowl over hot water, and melt till soft enough to spread. Milk Frosting \}i cups sugar.

yi cup milk.

1 teaspoon butter.

y2 teaspoon vanilla.

Melt the butter in a saucepan, then add sugar and Boil gently, without stirring, for thirteen minutes.

until stiff enough to spread; then add flavoring, and spread over cake.

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GINGERBREAD, COOKIES, DOUGHNUTS, ETC.

Dark Gingerbread 1 cup molasses.

1 egg.

2 teaspoons ground ginger. 2 tablespoons milk. 2 teaspoons Kumford Baking Heat the butter till hissing, pour it into a bowl in which the molasses has already been measured, add the egg and milk, and mix lightly. flour, salt, ginger and baking powder, and stir in the liquid ingredients, beating and stirring only enough to as smoothly blended pour two shallow, and minutes in a moderately hot oven. Soft Gingerbread 1 cup New Orleans y2 teaspoon ground cinnamclasses.

mon.

% cup butter, melted. 1 teaspoon ground ginger. 1 teaspoon soda.

Stir the molasses, sugar and butter together; add the water, then the flour, salt, soda and spices sifted together, and beat hard. in two pans in a moderate oven about half an hour. Fruit Gingerbread 1 cup seeded raisins. 1 cup molasses.

y$ cup chopped lemon or orange peel.

\yi teaspoons ginger. % cup milk or cold coffee. light and creamy; add the beaten yolks of the eggs, then the raisins, peel,

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molasses and coffee, also the flour with which the ginger and baking powder have been sifted. Then add the whites of the eggs beaten to a stiff froth. in well-greased pans in a moderate oven. Dropped Cookies U cup currants.

y2 cup molasses.

1 teaspoon ground cinnamon. K teaspoon ground cloves.

Beat the butter and sugar to a cream; add the wellthe molasses and currants and, lastly, the dry ingredients well sifted together. Drop by spoonfuls on greased pans, some distance apart.

Bake about ten minutes in a moderate oven. Seed Cookies 2 tablespoons caraway seeds. Cream the butter and sugar together; add the wellbeaten eggs and water.

together and add the salt and baking powder, and then the seeds.

Turn onto a well-floured board, roll out thinly, cut rounds and lay on flat about ten minutes in a moderate oven. Chocolate Cookies y cup milk.

1 egg.

2 squares chocolate, Beat the butter and sugar to a cream; add the egg, then the melted chocolate and Sift together

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GINGERBREAD, COOKIES, DOUGHNUTS, ETC.

the salt and baking powder and add to the other ingredients.

Roll out thinly, cut into rounds and bake on greased pans in a hot oven. Sugar Cakes Rub the butter into the flour and add the sugar, reserving a to sprinkle the tops of the cakes.

Beat the whites of the eggs lightly and use them to mix the dry ingredients to a dough; roll out thinly and cut into small cakes.

Sprinkle with the sugar reserved for the purpose, and bake on greased tins, in a moderate oven, Jumbles 1 egg.

Grated rind of half a lemon. Beat the butter and sugar to a cream; add the egg previously the and the flour, salt and baking powder sifted together. by spoonfuls on a greased pan and bake about ten Crullers About 3 cups flour.

Y$ teaspoon grated nutmeg. Beat the butter and sugar together; add the beaten eggs and milk, then the flour, salt, baking powder and

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nutmeg sifted together. Roll out, cut, and fry golden brown in deep fat.

Drain, and sprinkle with sugar. German Crullers 54 teaspoon cinnamon or nutmeg.

1 tablespoon melted butter. 6 cups nour.

2 teaspoons Rumford Baking Powder. Beat the eggs till light and mix them with the milk and spice and baking powder; add the sugar and the two mixtures.

Roll out, cut into rings and fry in hot fat Drain well and dust with sugar. Sponge Drops X cup sugar.

Beat the eggs till very light; add the sugar and beat again; fold in gently the flour, salt and baking powder Drop by teaspoonfuls on pans, some distance apart. Bake in a hot oven set.

Cinnamon Crisps \y% cups flour.

-A cup sugar.

1 teaspoon cinnamon. X cup milk.

the sugar, and when light and creamy add the cinnamon, flour and baking powder Use just enough to make a dough that can be easily rolled out. Roll very thin

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GINGERBREAD, COOKIES, DOUGHNUTS, ETC. on a well-floured board and cut squares or rounds.

Bake on greased pans, in a moderate oven, about ten minutes. Oatmeal Crisps \i cup butter.

yz cup sugar.

H cup flour.

% cup oatmeal or rolled oats.

1 small egg.

A little milk, if needed.

the rub butter, add the sugar and oatmeal and mix to a rather stiff dough with the egg, adding milk if necessary.

Roll out on a floured board, cut into rounds, and bake about twelve minutes in a moderately hot oven.

Whole Wheat Crisps X cup sugar.

2 cups whole wheat flour. 1 cup thin cream. the baking powder; add the sugar and mix to a stiff dough with the cream; very thin and cut out with a biscuit cutter.

on greased tins in a hot oven. Brandy Wafers 1 cup molasses.

l/i cup butter.

X cup sugar.

1 teaspoon ground ginger. Melt the molasses and butter; add the sugar, then the flour and ginger sifted Mix well and drop by spoonfuls on well-greased tins, some distance apart.

Bake in a moderate oven about ten minutes. the become too

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% teaspoon ground cinnaX cup blanched almonds, mon.

pounded fine.

V/2 cups sifted flour. A little milk, if necessary. Cream the butter and sugar; add the well-beaten, yolks of the eggs, then the almonds and vanilla. together the flour, baking powder and cinnamon, and add to the first mixture, with milk if needed, and make a stiff dough.

Knead slightly and onefourth inch Cut with a fancy cutter, brush over with beaten white of egg, and sprinkle with granulated sugar and almonds.

Bake on greased pans in a quick oven. Rumford Doughnuts 1 quart flour.

% teaspoon ground nutmeg or cinnamon.

About \y% cups milk. the baking powder and spice; add the sugar and mix to a soft dough with the eggs and milk.

Cut out, fry in deep fat, drain, and sprinkle with sugar. Puff Ball Doughnuts Yi teaspoon nutmeg. 1 cup su^rar.

1 quart flour.

Beat the eggs and sugar till quite light, and add the salt and nutmeg; sift the baking powder with two cups of the flour and add, Sift and add more flour till a thick, heavy batter is the result.

Drop by spoonfuls into hot fat and cook

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GINGERBREAD, COOKIES, DOUGHNUTS, ETC. about three minutes, turning twice that all sides may be evenly browned.

on unglazed paper.

Rye Drop Cakes 1 cup rye flour.

\y2 teaspoons Rumford ^ cup white flour.

1 egg.

Sift all dry ingredients together and make a rather thick batter with the egg and milk. Dip a spoon into hot fat and take up the batter with it; drop by spoonfuls into deep fat and cook slowly about six minutes. The fat must not be as hot as for doughnuts or the cakes Wonders 1 egg, About K cup flour.

Beat the egg, add salt and enough flour to make a stiff dough — about three-fourths cup will usually be Roll out on a floured board till as thin as a wafer, and cut with a large round cutter. Drop separately into hot fat, fry golden brown, drain well and dust with powdered sugar.

Macaroons yi pound almond paste.

^ cup powdered sugar.

Whites of 4 large eggs.

Break up the almond paste with a fork, add the powdered sugar and mix till the paste is pulverized.

Beat the whites of the eggs thoroughly and mix with the almond paste and sugar.

Drop by teaspoonfuls on greased paper spread on baking pans, and bake about twenty minutes in a moderate oven. Digitized by Go<

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German Macaroons Yj pound brown sugar.

y2 pound ground almonds. Juice of half a lemon.

Wafer paper.

Put the whites of eggs in a bowl, and stir in the sugar slowly; strain and add the lemon juice, and put in the almonds, a little at a time. Mix smoothly and drop by teaspoonfuls about two inches apart on the wafer paper which has been laid on baking-tins. Bake in a very slow oven Oatmeal Macaroons 2% cups rolled oats.

1 cup granulated sugar.

Soften the butter slightly, add the sugar, then the eggs, next the oats, baking powder and salt mixed together.

Drop by spoonfuls on greased pans, and bake about twelve minutes in a hot oven.

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ICE CREAM AND ICES GENERAL DIRECTIONS FOR FREEZING TO insure good frozen desserts it is necessary to use the best ingredients, the ice and salt in the right proportions and to freeze at the proper rate of speed. Always boil sugar and water together to a syrup for ices, as melts the sugar thoroughly and gives body to the ices.

When cream is the foundation for the dessert, scald it, and add the sugar to the scalding cream. When a custard is used as the base of the frozen mixture, cook eggs and milk in a double boiler. Do not add flavoring till all ingredients are quite cold, as extracts are volatile and lose much of their strength if added to a hot mixture. Genuine Philadelphia Ice is made sweetened and flavored pure cream without the addition of eggs or any thickening medium. French Ice Cream has a rich custard as its base. Punch is a water ice with cordial or other liquor added.

Sherbet is a ice the addition of of eggs.

Mousse and Parfait are cream mixtures frozen without stirring.

Have the liquid perfectly cold when put into the freezer.

When fruit is used do not add it till the mixture is about frozen; also be sure all is thoroughly mashed, or it will freeze too hard. Use about one cup of or macaroons to one quart of cream, and allow room for the cream to expand — one and one-half pints being sufficient for a quart freezer.

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Crush the ice and mix with the salt before packing it around the freezer can. For Ice Cream use one part of salt to three parts of ice by measure. For Mousses and Parfaits, which are not stirred, equal measures of ice and salt should be used, as is the case when previously frozen mixtures are being moulded.

For Water Ices two parts of ice to one of salt will give the best results.

In the preparation of ice cream, after the freezer can is in filled, and the ice and salt packed around it, let the mixture stand about five minutes; then turn the crank steadily, but not too fast, for the first few moments, afterwards increasing the speed the freezing is completed.

the dasher and scrape the mixture from the sides of the can, packing it down firmly.

Replace the top on the can and with more ice.

Put a piece of carpet or other heavy material over all, and stand aside for the mixture to ripen.

Scald the milk, add the well-beaten eggs to it and cook in a double boiler till as thick as boiled custard. Remove from the fire, add the sugar and, when cold, the vanilla, salt and cream. Freeze, and set aside to ripen Various additions and flavorings may be added to this which may be called a " stock cream"; for example, two squares of hot water may be added to the scalded milk before the are put in, to give or onehalf cup of coffee may be scalded with the milk and the grounds afterwards removed by straining, the eggs added and the cream frozen as usual, for coffee Vanilla Ice Cream 2 teaspoons vanilla extract. yj teaspoon salt. 2 cups thin cream.

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ICE CREAM AND ICES ice cream.

Crystallized cherries or ginger may be cut in small pieces and added to the cream when it is half frozen, when it will be known by the name of the fruit added.

Brown Bread Ice Cream This cream may be made by the previous rule, adding one cup of dried and crushed, to the cream just before putting it into the freezer.

Chocolate Ice Cream 1 quart thin cream.

2 squares unsweetened bak2 teaspoons vanilla extract ing chocolate.

Scald the cream, add the sugar and let it melt, and when the cream is cold add the extract, salt and the chocolate, the latter melted by placing it in a cup over to the thoroughly, freeze and stand aside to ripen. If preferred, the chocolate when melted may be added to the cream while the latter is hot; but the vanilla must be left out till just before freezing as the flavor would be lost if added to the hot mixture. Philadelphia Ice Cream 1 quart thin cream.

Scald the cream, without actually boiling it; add the and, the Freeze, turning the dasher steadily but not too fast. set, remove the dasher, pack the cream down and put aside to ripen.

Peach Ice Cream 2 cups peach pulp.

1 cup heavy cream.

y3 teaspoon almond extract. IK cups sugar.

Scald the milk and cream, add the sugar and allow the to cool; put in the flavoring and

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freeze, then add the peach pulp and finish freezing. Remove the dasher, pack the cream down and cover Set aside to ripen before serving. Burnt Almond Ice Cream 1 cup almonds.

% teaspoon almond extract. Scald the cream and milk and pour over the yolks of eggs and one cup of the sugar; cook till the mixture will coat the back of a spoon. Set aside to while the almonds are being prepared.

\ Melt the remaining one-third cup sugar in a fryingpan a gentle heat, and it forms a caramel.

Blanch and chop the almonds finely, add them to the caramel, and brown. till hard, then pound finely and add with the extract to the custard. Freeze and set aside to ripen. Frozen Custard Scald the milk and pour it over the yolks of eggs previously the the inner vessel of a double boiler and cook hot the custard coats the back of a spoon.

and when add and Freeze and stand aside to ripen before serving. Kesselrode Pudding 1 cup mashed chestnuts. yi cup water.

1 cup raisins.

y3 cup canned peaches. 1 pint cream.

cup crystallized cherries. y$ teaspoon almond extract. Seed the raisins and cut up the peaches and cherries. Boil the water and sugar together and when they have

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ICE CREAM AND ICES cooked five minutes pour them over the beaten yolks of the eggs, beating while pouring; cook in a double till as thick as boiled custard, strain and stand aside till cold.

Add the flavoring, cream whipped stiff, and the the freezer and, beginning to stiffen, add the Finish freezing, pack in a mould and bury in ice for two Milk Sherbet Grated rind of 1 lemon and IK cups sugar.

juice of 2.

Add the sugar to the milk and stir till dissolved, turn into the freezer and freeze till just beginning to set; then add the juice and rind of the lemons, and finish freezing.

Raspberry Sherbet 1 pint raspberry juice. 1 quart water.

Crush and heat the raspberries so that the may be extracted more easily; pass through a fine sieve or cheese cloth to keep back the seeds. Boil the sugar and half the water to form a syrup, add the remainder of the the raspberry and lemon Freeze as soon as the mixture is cold and, if possible, stand aside for an hour or more to ripen. Orange Water Ice Grated rind and juice of 2 teaspoons granulated 2 oranges.

Juice of 1 large lemon. Boil the water and sugar together for ten minutes,add the gelatine, which has been previously softened in two tablespoons of cold water, and allow the mixture to become quite cold; then add the beaten whites of the eggs, the orange rind and juice and the lemon Freeze, turning the dasher slowly but steadily,

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and when set, remove the dasher, pack the ice down solidly in the can, cover and put aside to ripen. Coffee Parfait 1 cup strong coffee.

2 cups whipped cream. Cook the sugar and water till they form a thick syrup; beat the whites of the eggs and pour the boiling syrup over them.

Cool, add the coffee and, when quite cold, the whipped cream. Mix all well and put the mixture into a mould, cover very closely, and bury in ice and salt for several hours. Roman Punch 1 quart water.

\y2 cups sugar.

y2 cup rum.

Boil the sugar and water till the sugar is dissolved; remove from the fire and, when cold, add the lemon Partly freeze and, when beginning to thicken, add the rum and finish freezing.

Let the punch ripen at least two hours before serving.

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THE chief difference between canning and preserving is in the amount of sugar used. In canning, from one-fourth to one-third is the most common quantity; while in jelly making, from three-fourths to equal parts may be according to the acidity of the fruit. Canning is the more economical method, and possesses the advantage of retaining more nearly the flavor of the With many housekeepers the chances that a jar of will keep perfectly, or that it will spoil, are about even. Many consider it a question of luck, but if fruit is cooked thoroughly, placed in sterilized jars and properly sealed, it must keep, and can neither mould nor ferment. The jars must be free from cracks and used for no other purpose than canning fruit. The rubbers must be new, and sterilized at the same time as the jars; it is not economy to use old rubbers. To insure success three rules must be followed: All ripe, must not be ripe nor at all soft. Absolute cleanliness must be observed in everything used for cooking and storing the fruit: have all jars, covers, rubbers, spoons, etc., sterilized immediately before using. all jars or glasses while the contents are still scalding hot, so that no spores of mould may reach the In the case of jellies, if not convenient to seal them at once, cover with sheets of glass while cooling. To sterilize utensils and receptacles used in jelly making and canning, wash thoroughly and place in a pan, water and to a fast jar or glass as removed from the boiling water without allowing time to cool. Jelly bags may be made of cheese cloth, muslin or flannel.

using, wet

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ISO wise some be absorbed by the bag and wasted.

Canned fruits are richer if in a syrup instead of in water to which sugar is added to form a syrup after the fruit is cooked. TO PREPARE SYRUPS FOR CANKED FRUITS For Plums, Peaches, Cherries, Pears, Blackberries and other sweet varieties of fruits, use one pound of sugar to a quart of water. For the more acid fruits, such as currants, sour cherries, etc., use one pound of sugar to a pint and a half of water. The longer the sugar and water are cooked together the heavier the syrup will be. without stirring, to prevent crystallizing. As a general rule reaching boiling point be to sterilize fruits, with the exception of very seedy ones, such as currants, which will take a little longer owing to the viscous nature of the substance surrounding the seeds.

The Selection of Fruit. Be sure that it has been freshly gathered on a dry day and is not ripe.

The finest does not develop the ripens, but the pectin, is the jellying principle, loses some of its properties immediately after this stage; therefore, use is rather under than over ripe, especially for jellies and preserves.

When washing is necessary place the fruit, a little at a time, in a colander and run water gently through and over it, draining well afterwards. Peaches can be pared without waste by dipping a few at a time in boiling water and removing the skin with a sharp knife, as one would remove the skin from a tomato. To Can Fruit in Jars over the Fire. Fill the jars prepared and in a steamer or other large vessel containing warm water. The jars must be protected from the bottom and sides of the

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vessel and from each other, either by putting them in a rack made for the purpose, or by placing hay, excelsior or paper under and around them. Put on the covers but do not screw them down. Let the water come within four inches of the top of the jars, and cover the cooking vessel to prevent the escape of steam.

for after reaching boiling point; take out the jars, one at a time, with boiling syrup, seal and cool. Tighten the covers when the fruit is cold.

To Can by the Open Kettle Make a syrup of any desired sweetness. If a very rich flavor is wanted make the syrup from sugar and extra fruit juice instead of sugar and water. Prepare the fruit, it in the syrup till tender, and then fill and seal the sterilized jars as usual. It is the sterilizing, not the quantity of sugar used, that insures the keeping of To Can without method is suitable for sour fruits such as rhubarb and gooseberries. Cut the former into two-inch lengths; top and tail the latter.

Fill the jars with the fruit and run cold water from the faucet into them for ten Seal as usual.

The natural acid of the fruit will keep it without cooking. Always examine the jars carefully before putting away, and be sure the covers are screwed as tightly as It is a wise precaution to turn each jar upside down for a short time. As all canned fruits keep in a dark, place, an excellent plan is to put each jar a red or blue paper bag which protects it from light. JELLY MAKING All fruits for jelly making should be gathered just before they are fully ripe and on a dry day. Acid fruits are most suitable as they contain more pectin — the jellying principle — than the sweeter varieties.

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Strawberries and blackberries are difficult to make jelly from without the addition of some other fruit, such as apple, currants, etc. Currant and Grape Jellies.

Pick the carefully and all foreign matter; put in a preserving kettle and crush to liberate the it flows freely, in a jelly bag previously wrung out of cold water, and let the juice drip It may be to drip night.

Measure, heat to boiling point, add the heated sugar pound to pint— and boil five minutes; skim if necessary, test and, if it jellies, pour at once into glasses. Cover according to any of the directions given later. If a light, delicate color is desired in making currant jelly, the stalks must be removed. This takes time, but the result warrants it.

In some cases good jelly can be made by using only three-fourths of a pint of sugar to a pint of juice.

This applies to fruits which contain a large proportion of sugar in themselves and also when the season is exceptionally dry and sunny. Apple, Plum, Crab-Apple or Quince Jelly. Wash, wipe and stem, and apples, crab-apples and quinces remove the blossom; quinces need hard rubbing to remove the fuzz; from plums remove the stones. Cut all fruits convenient-sized using a silver knife to prevent discoloration, and add water — for apples and crab-apples half as much water as fruit; for the other kinds of fruit use a little less water as they have more juice of their own. Cook until tender and strain through a jelly bag.

Measure the and add the sugar, pound to pint, unless the fruit is very sweet, when a little less should be used; cook till the juice jellies when a is cooled in a saucer; then put into glasses, and cover. It must be remembered that too long boiling destroys the jellying principle; consequently the fruit must not be allowed to cook longer than If the sugar is heated after measuring, the jelly will be clearer and jell more quickly. The heating can be

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done while the fruit juice is coming to the Jellies made by the Cold Process are the most delicate, but are not likely to keep quite as well as when and are The method followed is the same as for ordinary jelly so far as the cooking, straining and measuring fruit and juice are concerned. The sugar— pound for pint— is added to the strained juice and dissolved; the sterilized glasses filled, and covered with sheets of glass to keep out the dust and attract the rays of the sun, and the jellies in a sunny set.

They are then covered according to directions given. There are three methods in common use: Dip a round of paper in either alcohol or brandy, lay it on top of the jelly as soon as it is cold and then put the tin cover of the glass over the top. Dip a round of paper in slightly-beaten white of egg, cover the glass with this and press down paper adheres The paper must be enough to overlap the top of the glass at least half an inch on all sides.

Cover the jelly, when cold, with melted paraffine wax, having the wax quarter of an inch thick as it contracts when cold, and if too thin a portion of the jelly will be left uncovered. Make a syrup of the sugar with just enough water to prevent burning and add the lemon, or ginger if Cut the rhubarb two-inch lengths and cook in the syrup gently to prevent breaking. It is better to cook a small quantity at a time. Place the in jars as soon as tender; boil the syrup rapidly it is thick, pour over the fruit, and seal. TO COVER JELLIES Preserved Rhubarb 6 pounds rhubarb.

Rind of 1 lemon, or 1 ounce whole ginger, if desired.

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RUMPOBD COMPLETE COOK BOOK Spiced Grapes 8 pounds grapes.

4 sticks cinnamon.

1 ounce whole cloves.

3 cups vinegar.

2 blades mace.

Remove and set aside the skins of the grapes; cook the pulp in the vinegar with the spices tied in cheese till the grapes are soft. Pass as much as possible through a fine sieve, keeping back the seeds.

Add the skins and return to the fire; when boiling put in the sugar and bag of spices. till thick and then put into glasses and seal. Ginger Pears }4 pound green ginger, scraped and chopped.

Juice ana shredded peel of 8 pounds pears weighed after 4 oranges and 3 lemons.

paring and coring.

Cook the ginger, orange and lemon peel with a pint of water till tender; then add the sugar, orange and lemon juice; cook till the sugar is dissolved; put in the pears chopped coarsely, and cook very slowly for two hours.

Put into small jars and cover when cold. The green ginger may be tied in a bag if preferred, and removed after the cooking is completed. Brandied Figs 4 pounds figs.

2 cups water.

2 inches vanilla bean.

Brandy.

Wash, soak and steam the figs for twenty minutes. Make a syrup by boiling together the sugar and water, and when the sugar is dissolved add the figs and cook till they are transparent. Set aside for twenty-four hours; then drain off the liquid, boil it down till very thick and add the vanilla bean to it while cooking.

When cold remove the vanilla, and measure and add an equal quantity of the best French brandy. Put the figs in bottles or jars, fill to overflowing with the syrup, and seal at once.

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Gooseberry Jelly 3 quarts of green goose2 quarts water, berries.

Wash the gooseberries, put them in a preserving kettle with the water and cook over a slow fire berries are soft enough to mash strain, and press through a jelly bag, and to every pint of juice add one pound sugar. Cook rapidly for ten minutes, skimming well while boiling. Turn into glasses, and seal when cold.

Orange Marmalade 1 dozen oranges.

\yi pounds sugar to each If the oranges are sweet, pound of fruit.

lemon to each 4 oranges. If possible procure the bitter Seville oranges, or, if these are not obtainable, use lemons in the proportion named.

Wash the fruit and cut into the thinnest possible slices, cover with cold water, using one pint of water to each pound of fruit and set aside over night. morning to the point and the skins are sufficiently to be pierced by the head of a pin.

weigh again and add one and one-half pounds of sugar for every pound of fruit and juice, and cook thick and transparent. Put in glasses, and seal when Lemon Marmalade 1 dozen lemons.

\y2 pounds sugar to each pound of fruit and water. Choose smooth, thin-skinned lemons, cut into very slices, remove and keep the seeds. Add a pint of water for each pound of fruit and stand aside over night.

In the morning the is tender, and again set aside till cold.

Weigh and add

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the sugar in the proportions named. Put the seeds in a bag and cook with the fruit. When the whole is thick and transparent put into glasses, and seal when Chopped Raw Pickle 2 quarts tomatoes.

Yz cup grated horseradish. 2 large onions.

2 heads celery.

2 red peppers.

% cup salt.

l/2 cup mustard seeds. % teaspoon each ground cinnamon, cloves, ginger and mace.

1 quart vinegar.

Peel and chop the tomatoes, add the horseradish, the celery and all Mix well, and stir in the sugar, salt, mustard seeds and spices.

Pour the vinegar over and mix thoroughlj\ Keep at least two weeks before using. Green Tomato Pickle % bushel green tomatoes. 1 stick cinnamon.

yi peck onions.

1 teaspoon ground mace. 2 cups salt.

y cup whole peppercorns. 2 tablespoons mustard. 1 teaspoon ground cloves. 5 pounds brown sugar. 3 quarts vinegar.

Slice the onions and tomatoes, sprinkle the salt over them and stand over night. Drain and place in a the the seeds have been removed, and then add the spices, sugar, mustard and vinegar and cook one hour. Seal when cold.

Mustard Pickle 24 small cucumbers. \i pound mustard.

1 quart very small onions. % ounce turmeric.

2 cauliflowers.

2 quarts green tomatoes. Z% quarts vinegar.

Cut such of the vegetables as require it into very those are enough

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without cutting, and stand them over night in brine sufficiently strong to float an egg. morning scald all together and drain thoroughly. Mix the mustard, turmeric, flour and sugar to a smooth paste with one pint of the vinegar, and add to the three quarts of vinegar which has been brought to the boiling point. Cook twenty minutes, add the vegetables and, when cold, place in jars and seal. Chili Sauce 2 dozen tomatoes. 2 tablespoons salt. 1 tablespoon each ground cloves, nutmeg, ginger and allspice.

1 quart vinegar.

Scald and the tomatoes, cut them in pieces and put with all the other ingredients into a granite saucepan. Cook very slowly for three hours, and then bottle and seal. Sweet Pickled Prunes 4 pounds prunes.

yi ounce cloves.

1 stick cinnamon. 2 cups vinegar.

y2 ounce whole ginger. Wash the prunes soak in for twenty-four hours, and then bring them to the boiling in the same the sugar, vinegar and spices for ten minutes; add the prunes, drained from the water, and simmer gently When cold, put in jars and seal closely. Pickled Peaches 4 quarts peaches. 3 or 4 sticks cinnamon. 2 pounds sugar, preferCloves.

ably brown.

\ x/2 pints vinegar. Make a syrup with the sugar, vinegar and cinnamon, for

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1SS Remove the skin of the peaches by dipping them for a moment in boiling water, then rubbing with a cloth. Stick two cloves in each peach and then cook in the syrup Do not try to too many peaches at one the syrup ten minutes all the is it over the peaches, and seal.

the tomatoes and peppers in the vinegar Rub a passing all the pulp possible; add the spices and seasonings, and boil all slowly for three hours. Bottle and seal when cold. Tomato Catsup 4 quarts sliced tomatoes. 4 tablespoons salt. 1 tablespoon allspice. 1 quart vinegar. 2 tablespoons white pepper. 3 tablespoons mustard.

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RECIPES FOR THE CHAFING-DISH THE chafing-dish affords a means of preparing on the table, at the of eating, dishes which do not need very long cooking. Alcohol or gas may be employed as the fuel, but the former is generally used.

Proof alcohol is best as it gives greater and burns wood alcohol.

All good chafing-dishes have two pans, the blazer and the hot-water pan. With dishes containing eggs, and those requiring slow cooking, use both Such preparations as will not be harmed by close contact with the flame may be cooked without the water pan.

The lamp may be adjusted to give either a moderate or quick In preparing to use a chafingdish at table be sure that all ingredients, seasoning, etc., are at hand that no time may be wasted when the lamp is lighted.

Have a tray under the dish in case water or alcohol overflows. All dishes that can be cooked in a short time in a frying-pan or saucepan are suitable for the chafingdish, and all recipes given under this heading can be the Frying-pans, toasters and many accessories can be obtained for use with the chafing-dish.

Celeried Oysters 1 tablespoon minced celery. 1 dozen large oysters. 1 wineglass sherry.

Melt the butter, add the oysters and celery, cook three minutes, add seasoning and sherry, and serve very hot on buttered toast.

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Epicurean Oysters 1 pint solid oysters. x/$ teaspoon celery salt. Pepper or cayenne to taste. Pick over the oysters carefully and cook them three minutes with the butter; add the cream, celery salt and pepper, and bring to the boiling point. Put in the sherry at the moment of serving, and pour over hot Oysters with Mushrooms 2 cups oysters.

Salt, pepper and lemon juice to taste.

3 large mushrooms.

Scald the oysters and drain the liquor from them; melt the butter, chop the mushrooms and cook them in the butter for three minutes; add the flour, then the oyster liquor, stirring constantly and, when boiling, add the seasoning. Put in and heat the oysters and, lastly, add the egg and wine. Serve very hot on Oysters a la Poulette y£ cup thin cream.

1 pint solid oysters. Put the butter and flour in the chafing-dish, and till they are smoothly blended. Add the milk a at a time, till the sauce boils; put in the cream and again is reached.

Pick the oysters and free them from shell, heat in the sauce and, just before serving, add the lemon juice. Pigs in Blankets 1 dozen large oysters. 1 dozen thin slices of bacon. Pick over the oysters carefully, roll each in a slice of bacon and fasten the ends with a skewer. Put in

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RECIPES FOR THE CHAFING-DISH a hot chafing-dish and cook the bacon is Season, and serve very hot.

Minced Clams 25 clams.

2 tablespoons chopped 4 tablespoons melted Salt, pepper and lemon juice.

Yi cup clam liquor.

Open and mince the clams, saving all the liquor.

Melt the butter, add the minced clams and cook three minutes and put in the parsiey and lemon Heat thoroughly, season, and serve on toast. Fricasseed Clams \y2 tablespoons flour.

\y2 dozen clams.

1 cup clam juice.

% cup sherry.

Melt the butter, add the flour and, when these, are smooth, the clam juice; next the cream and, as soon as the sauce boils, the clams coarsely chopped. three minutes, and then add the egg yolks and sherry. Serve on toast.

Deviled Lobster I teaspoon lemon juice.

1 tablespoon dry mustard.

Meat of 1 lobster.

1 tablespoon Worcestershire or tomato sauce. Beat the two tablespoons of butter to a cream; add the mustard, salt, sauce and lemon lobster in neat pieces, saute* for about six minutes in the remaining butter and, when nearly done, add the

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creamed mixture.

Heat the whole thoroughly, and serve on Lobster a la Newburg 2 pounds lobster. Orating of nutmeg. K cup thin cream. lA teaspoon salt. Few grains cayenne. 1 tablespoon sherry. Remove the lobster meat from the shell and cut in small the butter, add the lobster and cook three minutes. Put in the seasonings, next the cream and, when is hot, yolks of the eggs slightly beaten.

till thick, add the sherry and serve very hot.

Shrimps a la Creole \y2 eups stewed, strained 1 teaspoon onion juice or tomato.

grated onion.

lyi tablespoons flour. 1 can or 1 pint shrimps. Melt the butter, put in the onion juice and flour and stir till smooth; add the seasonings, tomato and bay leaf, and stir constantly till boiling.

Pick over the shrimps and heat them in the sauce. Serve plain or with boiled rice. Deviled Eggs % teaspoon paprika or 2 tablespoons tomato catsup.

2 tablespoons Worcestershire sauce. Put together in the chafing-dish and heat all the except the to the point and add the cut in and serve on hot buttered <

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RECIPES FOB THE CHAFING-DISH Scrambled Eggs with Tomatoes 1 cup canned or stewed 1 teaspoon minced onion. tomato.

Melt the butter and cook the onion in it for two minutes; add the tomato and seasonings and the eggs slightly beaten. till creamy, and serve on toast.

Eggs with Green Peppers 1 tablespoon tomato catsup. 4 finely-minced green 6 eggs beaten with % cup 2 tablespoons grated cheese. Cook all the ingredients, except the eggs and cream, two minutes; then add eggs and stir till thick. on toast.

Welsh Rabbit \% pounds cheese.

y$ teaspoon pepper or a little % cup ale or milk.

less of cayenne.

1 tablespoon Worcester1 egg.

shire sauce.

Cut the cheese into small pieces and put it in the upper part of the chafing-dish, having water in the lower pan.

Let the cheese melt and become creamy, add the butter, ale (or milk) and seasonings; cook smooth and, in the egg slightly prevents the rabbit stringy.

Have ready slices of bread or toast (preferably the former), dip them the and pour more over them on the serving plate. Savory Rabbit 6 slices bread.

4 ounces grated cheese. 2 tablespoons ale or thin ced ham or anchovy

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Cut the round or square slices and saute* in the butter till slightly crisped. The quantity of will depend on the freshness as the fresher it is the more it absorb.

Spread each piece with the ham or anchovy and keep hot.

Melt the cheese in the blazer of the chafing-dish, and add the ale and seasoning. over the ham and serve immediately. Blushing Bunny \}6 pounds cheese. y3 teaspoon mustard. 1 taolespoon butter. y$ teaspoon pepper. 1 cup cooked, strained tomato, or canned tomato soup.

the as for Welsh Rabbit; add the and tomato, constantly; to taste, and add the lemon juice just before serving. Cheese Fondue 2 cups grated mild cheese. Cayenne.

Melt the butter in the chafing-dish; add the milk, bread crumbs, cheese and mustard, and season with cayenne.

Stir constantly and add two lightly-beaten eggs a moment before serving. Cheese Toast Sandwiches A little cayenne. 1 tablespoon cream. Rounds of bread. Put the cheese in a bowl with the cream and seasonings, adding more cream if necessary to form a Spread this between the slices of bread, and press Saute" on both sides butter melted in the blazer of the chafing-dish.

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RECIPES FOR THE CHAFING-DISH Chicken Livers Saute"d 3 tablespoons butter, or butter and bacon fat. 6 livers.

Melt the butter and cook the livers and onion juice in it for three minutes; add the flour, stir smoothly, and pour in the stock; bring to the boiling point and cook two minutes. Season, and serve at once or the livers will become tough. Lamb Terrapin 2 cups cold lamb cut into 1 tablespoon Worcestershire Remove superfluous fat from the lamb. Melt the butter and add to it the mustard, and, when these are smoothly mixed, the stock, cream and sauce. the reaches Put in the meat, and yolks of the eggs passed through a Heat, and in whites of the finely chopped, and the sherry.

and serve on Sweetbreads with Peas 2 sweetbreads.

1 cup French peas. Melt the butter, add the flour and stir till smooth.

Add the and gradually, constantly the sweetbreads previously cooked and cut into large cubes, add to the the peas and and

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BUMFORD COMPLETE COOK BOOK Deviled Tomatoes 4 firm tomatoes.

Seasoning of salt and 1 teaspoon mustard. 1 whole egg.

1 hard-cooked egg yolk. )4 cup vinegar.

Peel and slice the tomatoes, season, and cook in the butter Keep hot while the sauce is being prepared.

Cream the butter, sugar and mustard; add the hard-cooked and raw eggs, then the vinegar and seasoning. Cook in the upper pan, over hot water, Pour over the tomatoes, and serve hot.

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SANDWICHES for sandwiches be not less than twelve old, rather close grained and of such shape as to cut without waste, the regular sandwich loaves being the best for the purpose. The butter should be sufficiently soft to spread easily, and is better creamed as for ings can be sometimes beaten into the butter, thus saving labor in spreading. The bread may be spread with butter either before or after cutting from the loaf.

Be sure that the slices are kept in the order of slicing that they may fit together after filling. Cheese and Green Pepper Sandwiches % pound cheese.

Slices of bread.

the seeds and pith and pass the a meat chopper with the season to taste, and mix smoothly. The juice from the peppers will moisten the cheese sufficiently for it to spread easily.

Have the bread cut rather thicker than usual for sandwiches.

Spread the cheese paste rather thickly on one slice of bread and cover with another; press together firmly and toast over a hot Cut into strips and tuck between the folds of a napkin to keep them hot. Monaco Sandwiches Yolks of 2 hard-cooked Pepper to taste.

2 tablespoons salmon or shrimp paste.

Unbuttered Graham or brown bread.

Put the yolks of eggs into a bowl with the butter and rub with the back of a spoon till smooth.

Add

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the pepper and fish paste and, when these are blended, the butter.

Spread rather thickly between slices of bread and cut off the crusts. Ham and Egg Sandwiches Thin slices of buttered 1 tablespoon mayonnaise or white bread.

cream dressing to each egg.

1 tablespoon minced ham to each egg.

Have the eggs finely chopped or pass them through a meat chopper; add the ham, dressing and seasoning, and mix the mixture on a slice of bread and cover with another.

Trim off the crusts and cut into diamonds or triangles. Boston Sandwiches Slices of thinly cut Boston % cup peanuts.

brown bread.

2 rolls Neufchatel cheese. 2 tablespoons cream. 6 stoned olives.

Mash the cheese smoothly, add the olives chopped the peanuts passed through a meat chopper (peanut butter may be substituted), the lemon juice, cream and seasoning. Spread thickly on the brown bread and press two slices together. Savory Sandwiches 2 teaspoons chopped 1 teaspoon capers.

6 olives.

A few drops of onion juice. 1 tablespoon chopped Slices of buttered white or mustard pickle.

Graham bread.

Beat the butter to a cream, add the capers and olives chopped finely; mix these well with the butter and stir in the pickle, parsley and onion juice, with

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SANDWICHES if Spread between of white or Graham bread, well buttered. Cheese Butter Sandwiches teaspoon anchovy paste 6 tablespoons dry, sharpor sauce.

flavored cheese.

2 teaspoons Worcestershire 1 teaspoon made mustard. Slices of buttered bread. Beat the butter to a cream, add the cheese (grated), the mustard, anchovy and Worcestershire sauces.

till well blended, and spread between slices of buttered bread.

2 cucumbers.

% cup mayonnaise.

Slices of buttered bread. Peel the cucumbers and remove the seeds if coarse; chop the cucumbers finely and place them in a cloth or a sieve to drain. To the drained pulp add the onion juice, seasoning and mayonnaise. Spread between of whole wheat or Graham Hut and Raisin Sandwiches \% cups seeded raisins. Juice of half a lemon. yi cup chopped nuts. Buttered Graham or white Chop the raisins finely or pass them through a meat chopper with the shelled nuts; blend smoothly and moisten with the lemon juice. Spread between slices of well-buttered bread.

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Club Sandwich Toasted bread. Slices of tomato. Slices of bacon. White meat of chicken. Mayonnaise dressing. Butter lightly a slice of toast and lay on it slices of bacon cut thin and broiled.

place slices of the white meat of chicken, then tomato, and a good portion of mayonnaise.

Lay another slice of the top and serve at once. Sweet Chocolate Sandwiches 2 squares chocolate. 7/$ cup shelled and finely1 cup pulverized sugar. chopped nuts.

3 tablespoons cream. Slices of buttered white bread. the a gentle heat, add the butter, sugar and cream, and cook five minutes over hot water; add the and mix.

slightly before spreading between the slices, of buttered bread.

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CONFECTIONS Molasses Candy 2 cups molasses. 2 cups brown sugar. y2 cup water.

X cup vinegar. Put all the ingredients, except the vinegar, into a large saucepan and cook fast till a little of the mixture dropped feels brittle; add the vinegar, cook two more and a greased pan to as it can be handled, pull with the fingers Cut pieces before it is too hard.

Maple Kisses 2 cups maple sugar. X cup water.

1 cup shelled pecan nuts. the and a dropped in water forms a ball; add the nuts, stir till the mixture begins to cool and thicken, and then drop, in small spoonfuls, on a greased paper or plate.

Peanut Brittle 1 teaspoon butter. 1 cup coarsely-chopped peanuts. Put the sugar into an iron saucepan and let it melt over a moderately hot fire; add the butter and nuts and immediately a pan.

Mark into squares when sufficiently cool. peppermint Drops 1 cup granulated sugar. 6 drops essence of peppermint. Cook the water and sugar till a lifted on a fork or spoon spins a thread. Do not stir while cooking.

Remove from the fire, add the peppermint and till the candy thickens and looks cloudy. immediately from a teaspoon on a greased paper or plate.

If it becomes too hard to drop, warm by standing the saucepan over hot water for a moment. Digitized by Go<

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KUMPORD COMPLETE COOK BOOK Wintergreen drops may be made by the same rule, substituting wintergreen for the peppermint. Dakota Caramels 2 cups brown sugar.

1 cup molasses.

X pound grated chocolate. 1 cup shelled, chopped nuts. Put all ingredients, except the nuts, into a large cook twenty minutes over a gentle heat and then test by dropping a little of the mixture into If it forms a firm ball remove from the fire, add the chopped nuts and pour into a greased tin.

Cut into squares when nearly cold. Fudge X cup milk.

1 square (1 ounce) chocolate. Cook all together till a little dropped in cold water forms a soft ball; remove from the fire, beat well and Cut squares when nearly Chocolate Creams 6 drops any desired flavor2 tablespoons cold water. ing.

Confectioners' sugar.

% pound sweet chocolate. Beat the egg and water together only till mixed; add the sugar till the ingredients form a stiff paste — a cup and a probably be needed.

Work in the flavoring with the sugar, then form into balls.

Grate the chocolate and put in a cup over hot water to melt; dip the balls into it, one at a time, using a fork for the dipping.

Lay separately on waxed paper and, if necessary, dip a second time. Creamed Walnuts Vanilla or other extract. Shelled walnuts.

Cook the sugar and water, without till a little lifted from the pan on a fork will form a thread.

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CONFECTIONS Cool quickly and then add flavoring, and beat with a spoon till white and creamy. Make this cream into small balls with the fingers; press half a shelled English walnut in each side and in fine granulated sugar; or dip each candy very gently in glace* sugar. Glace* Sugar yi teaspoon cream of tartar. ^ cup boiling water.

Boil the sugar, water and cream of tartar together till a little dropped in cold water is quite brittle and clear.

Do not stir while cooking. If the sugar becomes too hard, add a tablespoon of water and cook and test again.

Dip the prepared nuts in the hot syrup, one at a time, using a candy dipper or sugar tongs, being careful not to shake or stir the syrup. Lay the nuts, after dipping, on a greased paper or plate to harden.

Cocoanut Cream Candy 1 cocoanut.

1K pounds granulated sugar. Put the sugar and milk of the cocoanut together in a saucepan and cook five minutes; add the cocoanut and cook ten minutes longer, to prevent burning.

Pour into greased pans and Cut in squares and leave in a cool place two days to harden.

French Nougat % pound confectioners' y2 pound shelled almonds, Put the sugar into a shallow pan — preferably an iron one — melt it very slowly, Chop the almonds finely and add to the melted sugar. Pour into well-greased pans to cut in squares when almost cold and, if desired, dip the squares in melted chocolate.

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BUMFOBD COMPLETE COOK BOOK Butter Scotch A piece of butter the size of an egg. Put all together in a saucepan and cook, without till a little dropped in cold water is hard end brittle.

onto plates and, when nearly cold, mark into squares. Pralines 2 cups confectioners' sugar. 1 cup maple syrup.

K cup cream.

2 cups nut meats.

Boil the sugar, maple syrup and cream together till a little dropped in cold water forms a soft ball. and creamy; add the nuts and drop the mixture by spoonfuls on greased paper or plates. January Thaw 2 cups brown sugar. 1 cup nuts.

yz cup milk.

Butter size of a walnut. Put sugar and milk in a saucepan and let it dissolve slowly; add butter and let boil until it forms a ball when dropped into cold water. Remove from stove, add the chopped nuts and Turn into a buttered pan and, when cool, cut in squares. Sea Foam 2 cups brown sugar. y2 cup chopped nuts. the and a dropped in cold water forms a soft ball.

Pour the hot mixture over the stiffly-beaten white of the egg, pouring.

Add nuts and extract and beat vigorously till the candy stiffens. When nearly set drop by spoonfuls on paper. When cold the Sea Foam will harden so that it can be easily taken from the paper.

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BEVERAGES Use 2 teaspoons tea to a pint of water. the water freshly boiling, scald the teapot, put in the tea, and pour on in the proportion given. Cover, and keep in a warm place, but where the tea will not boil, for three to five minutes to " draw." If it can not be used at once pour off the tea and discard the leaves. An earthen teapot is preferable.

Iced Tea Iced tea is made the same as the hot beverage and may be prepared some hours using, the infusion being poured off the as the strength is extracted, then cooled, and placed near the ice till required for use; or the tea may be made at the time of serving and chilled by the plentiful addition of cracked ice.

The former is the most economical method. Iced tea should be taken clear and weaker than when served hot, and slices of lemon should be passed with it. Boiled Coffee 2 tablespoons coffee to 3 cups water. White of egg.

Grind the coffee moderately fine, add half the white of an egg to it and put into a perfectly clean coffeepot.

Add enough to moisten the coffee, then pour the measured over, cover the pot closely and ten minutes.

Then pour in half a cup of water, draw the pot to the side of the range and allow it to stand to settle Never let the after the cold water has been added.

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RUMFORD COMPLETE COOK BOO* Filtered Coffee 1 tablespoon of coffee to each cup. Have the finely ground, the coffee-pot hot and the water freshly Put the coffee into the strainer or upper part of the pot, measure the water and pour it slowly over the it has filtered through, pour it again over the grounds, keeping the pot where the water will remain at the boiling point but not actually boil during the process. The pot may stand in a vessel of boiling water during the filtering process Black or After-dinner Coffee Make according to rule for Filtered Coffee, using twice the quantity of to each cup of water.

Serve in very small cups. Cafe* au lait 1 tablespoon of coffee to each cup. Grind the coffee finely, and prepare as in Filtered Coffee, using only half the quantity of water. filtered twice, pour off the coffee and add an equal amount of freshly scalded milk. Iced Coffee in Perfection 1 pint good cold coffee. 1 teaspoon ground cinnaWhipped cream mon.

Cracked ice Have both coffee and milk thoroughly chilled; mix add cracked ice and, when put the whipped cream on top of each glass and dust over with cinnamon.

2 squares chocolate. Whipped cream.

4 tablespoons cold water. 1 teaspoon vanilla extract it liked.

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BEVERAGES Put the a saucepan or the inner vessel of a double boiler with the water and sugar; cook over a gentle heat till the chocolate is melted, add the milk gradually and bring to the boiling point. foamy, vanilla, if liked, and serve with a spoonful of whipped cream on top of each cup.

Cocoa 2 tablespoons cocoa. 1 pint boiling water. 2 cups boiling milk. Put cocoa and sugar in a saucepan, add to them half a cup of boiling water, and cook, stirring constantly, for Add the remainder of the also the milk, and cook five minutes longer. Serve with cream Chocolate Cream Nectar 2 squares (ounces) of 3 cups water.

K cup liquid coffee. Whipped cream.

Melt the chocolate in a dry saucepan over a gentle add the (liquid) to it and two Add sugar and water and cook five minutes. Chill, add vanilla and pour into glasses, each containing a tablespoon of whipped Be sure the beverage is thoroughly chilled Fruit Punch Juice of 6 oranges and 2 quarts water.

4 lemons.

2 quarts Apollinaris or 2 cups sliced strawberries. other mineral water. 3 sliced bananas. 1 large pineapple, 1 cup raspberry or other shreddea.

fruit syrup.

Crushed ice.

Boil the sugar and water together to form a syrup, add the Apollinaris, fruit and ice, with more water if the punch is too strong.

Serve very cold.

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Tea 1 cup strong tea.

1 sliced lemon.

1 cup stoned cherries. 1 quart water or carbonated water.

Punch x/2 cup maraschino cordiaL 1 cup slightly crushed raspberries or strawberries. Cracked ice.

Pour the tea (hot) over the sugar, then when cold add the fruit, water, cordial and ice. Chill thoroughly Blackberry Cordial 1 quart blackberry juice. 2 teaspoons each grated nut1 pound sugar.

meg, cinnamon and all1 teaspoon grated cloves. spice.

1 pint brandy.

Crush enough blackberries to give a quart of juice, put in a porcelain saucepan with the sugar, and the spices tied up in a bag. Cook fifteen minutes after it boils, skim, and cover closely Strain, add the brandy, and bottle and seal.

This will keep for years.

Grape Juice Grapes.

Pick grapes from the stalks, crush them and place over a slow fire till the juice runs freely; then strain through a fine cloth or jelly bag, pressing out all the Measure, and to each quart use a cup and a half of sugar.

Scald the juice, add the sugar, five minutes after all the sugar is melted, and bottle and seal Raspberry Vinegar 4 quarts raspberries. 2 quarts cider vinegar. Crush two quarts of raspberries and the vinegar over them.

Let stand two days, strain, and

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BEVERAGES pour the same vinegar over the remaining two quarts of berries.

Let stand again for two days and after straining, measure the liquid. Add for each pint one pound of sugar.

Boil five minutes, skim, bottle and seal.

Use two tablespoons to a tumbler of water. Ginger Cup 4 oranges.

1 dozen cloves.

3 lemons.

teaspoon cinnamon. 24 lumps of sugar. grated nutmeg.

1 cup snredded pineapple. 1 quart ginger ale. Cracked ice.

Push the cloves the oranges and let them stand an hour the flavor may be extracted.

Rub the sugar the of the oranges and lemons, then add juice of these to the sugar. Add the spices and pineapple and let stand two At the time of serving put in the water and ginger ale and pour over the cracked ice. Mint Cordial 1 large bunch of mint. Juice of 1 orange. 1 pound sugar.

1 cup pineapple juice. Pick the leaves from the stalks of the mint, crush the leaves thoroughly, add the lemon juice and stand aside for one hour. the water and sugar to a syrup, pour this over the lemon and mint; cool and cold, add the orange and pineapple juice and serve in glasses with a sprig of fresh mint in Lime Punch 8 cubes sugar.

\y 2 cups water.

Juice of 2 oranges. Cracked ice.

Juice of 2 limes. Slice of pineapple. 2 crystallized cherries. Rub the cubes of sugar over the rind of the oranges and limes; then put the sugar in a bowl and pour

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the lime and orange juices over it.

Add the water, and serve when the sugar is chilling with plenty of cracked ice.

Put in the pineapple and cherries at the moment of serving. Claret Punch Y z cup sugar. 2 sprigs mint. 1 pint claret. 1 sliced orange. A few fresh strawberries if Cracked ice. in season.

1 quart water. Dissolve the sugar in the water, add claret, lemon ice and mint, crushing the latter slightly to extract its fragrance.

Slice the orange thinly and add with the strawberries at the time of serving. Mulled Cider 1 quart cider. 2 inches stick cinnamon. y2 teaspoon whole allspice. 3 eggs, well beaten. Boil together the cider and spices for three minutes; add carefully to the well-beaten eggs, beating while adding. Strain, and serve very hot.

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RECIPES FOR THE SICK THE food eaten by a sick person has in many cases as much to do rapid recovery as have drugs.

It must be remembered that the palate is more sensitive in sickness than in health, both to seasonings and temperatures, so that less seasoning and more moderate degrees of heat and cold must be observed.

Daintiness in serving greatly influences the appetite of the patient, and, therefore, for this reason it is preferable to serve small portions and present the meal by courses rather than place all on the tray at one time.

Have all hot beverages brought to the door of the sick room in a covered pitcher, then poured into the cup, thus avoiding the danger of spilling liquids into the saucer while carrying them to the patient. Food should not be kept in the sick room between meals.

It be fresher and appetizing if brought direct from storeroom or refrigerator when wanted.

When liquid foods are given, other receptacles than those for medicine should be used, as the association of the two is oftentimes unpleasant.

the dietary is limited, serve the foods that are permitted, in as many forms as to avoid sameness.

For instance, beef tea may be given hot in the form of beef essence— as savory jelly, frozen, and as beef tea custard; practically the same food but palatable because served in different forms. Be very careful to keep such foods as milk, beef tea, etc., covered while in the refrigerator, to avoid contact with other or more odorous foods.

If the refrigerator has more than one compartment reserve one exclusively for the use of the sick room.

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BUMFORD COMPLETE COOK BOOK Lemonade Y% pint cold water. 2 or 3 lumps of sugar. Rub the sugar over the rind of the lemon to extract a little of the flavor. Squeeze the lemon juice over the sugar, add the water and the sugar is dissolved.

If the lemon is very large a little more water may be used. A thin slice of the lemon may be cut off before squeezing and placed in the glass with the lemonade. A good substitute for the lemon juice is Horsford's Acid Phosphate.

Barley Water \}4 tablespoons pearl H teaspoon salt, barley.

Juice of half a lemon. 1 quart cold water. Also a little sugar if desired. Wash the barley, pour the water over it and soak for several Add salt and cook boiler for at least three hours. Strain through cheese cloth or a fine strainer, flavor with the lemon, and add sugar if liked. Toast Water 2 slices of stale bread 1 cup boiling water. toasted.

the golden and dry all or dry it in a moderately hot oven golden brown and crisp. Pour the boiling water over it and add the cover and set aside Strain, and serve hot or cold. Some add milk, cream and sugar, and serve hot in place of tea or coffee. Eggnog 1 egg.

y3 cup milk.

1 tablespoon rum or brandy. Separate the white from the yolk of the egg, beat the latter and add sugar, salt and milk. Stir in the

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RECIPES FOR THE SICK rum or brandy and beat, and add the white of stifflybeaten egg at the last moment before serving. Junket Eggnog 1 egg.

X junket tablet.

2 teaspoons wine.

Separate the white from the yolk of the egg; add the sugar and wine to the yolk, then blend with the Have the milk lukewarm, add the egg mixture to it and immediately in the junket dissolved in a teaspoon of cold water.

Pour at once into small glasses and grate a little nutmeg or cinnamon over the top.

As soon as set put on ice to chill, Albumenized Milk X cup lime water.

Mix all in a shaker or covered jar and shake Strain and serve at once, plain or sweetened as preferred. To Sterilize Milk bottles, filling them almost full.

Put absorbent cotton in the necks instead of corks, and place the bottles in a saucepan containing sufficient cold water to almost fill the pan; bring nearly to boiling point and let the bottles remain in the water fifteen minutes. Then remove and cool. Wine Whey % cup sherry or port wine. the milk, add the wine and remove from the at once.

Let stand the curd is separated from the whey, then strain through a fine cloth and serve as it is, or reheat.

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Acid Phosphate Whey 1 cup hot milk.

1 teaspoon Horsford's Acid Pnosohate.

Heat the milk in a small saucepan over hot water or boiler; add the Acid Phosphate and until the whey separates.

Strain through cheese cloth and add the sugar. If more acid is desired, add two or three drops of Horsford's Acid Phosphate. Serve hot or cold.

Beef and Sago Broth yi pound round steak or 2 teaspoons sago.

shin of beef.

Cut the beef into small pieces, add the water and let stand for half an hour; then cook boiler two hours; strain, and press as much as possible of the meat pulp through a Add the sago, return to the saucepan and cook half an hour longer. Season and pour the broth over the yolk of the egg which has been lightly beaten. Serve at once.

Invalid's Tea 1 teaspoon tea.

1 cup scalded milk.

Sugar to taste.

Bring the milk quickly to the scalding point and pour it over the tea. Let the two infuse four minutes, strain, and serve with or without sugar. Tea made by this method nourishes as well as stimulates. Clam Broth 6 clams in shells.

% teaspoon butter, if lyi cups water.

Scrub the shells and put them in a saucepan with one cup of water.

till the shells open, remove

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RECIPES FOR THE SICK the clams, chop and return them to the saucepan with the water.

ten minutes, strain, and add the remaining water if necessary to reduce the strength of the broth.

Season and serve.

Beef Juice lA pound top round of beef.

Broil the meat for about two minutes to "start" the juice, then press all the liquid from it with a meat press or an old-fashioned wooden lemon squeezer.

Turn into a warm cup, or colored glass to disguise the color; add salt to taste, and serve. As this will not it must be prepared fresh for each serving. Beef Tea pound round steak.

Cut the meat in small pieces, the smaller it is cut the more easily it will give off its juices, or scrape it from the fibre.

Add the cold water and stand aside for half an hour.

Then place in a Mason jar, cover and stand in a saucepan of cold water; let it heat to about degrees and cook two strain and season.

It is better to have the jar raised from the bottom of the saucepan, that it may not come in too close contact with the heat of the range. Beef tea may be served hot, frozen, or in the form of a jelly, the latter consistency being obtained by the addition of one scant teaspoon of granulated gelatine soaked five minutes in a tablespoon of cold water and added to the beef tea as soon as the latter is strained. Stand in a cool place until set. Oatmeal Gruel 1 cup water or milk.

1 tablespoon oatmeal or rolled oats.

Have the water or milk actively boiling, shake the oats it and cook

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RUMFORD COMPLETE COOKT BOOK over hot water (a double boiler is best) and cook one If the gruel is made with milk add the salt it may be put in earlier.

if to the particles of oats.

Corn Meal Gruel \yi cups water.

1 slightly rounding tablespoon corn meal.

Have the water salted and actively boiling, shake the meal it and cook twenty stirring constantly; then turn the whole into a double boiler and cook two hours. Arrowroot Gruel 1 level tablespoon arrow2 tablespoons brandy or root.

wine.

A very little sugar if desired.

Mix the arrowroot smoothly with a little of the milk, heat the remainder and, when boiling, put in the arrowroot and cook gently for ten minutes; add salt and sugar and at the moment of the brandy or wine.

Arrowroot contains nutriment, but is useful as a vehicle for the serving of stimulants.

Irish Moss 1 small handful Irish moss. teaspoon vanilla or other Wash and pick over the moss carefully, add it to the milk in a saucepan, and simmer the two moss begins to dissolve.

A double is preferable as it prevents too rapid In if the moss is dissolving, through cheese cloth, add sugar and flavoring, and

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RECIPES FOR THE SICK turn into wet moulds or cups to Serve with cream and sugar.

Savory Custard 1 cup beef tea or good stock (chicken or Beat the eggs light but not foamy; add and pepper if not objected to.

Have the beef tea or stock hot and pour it over the eggs. Strain into greased cups or small moulds, and cover each with greased paper.

Stand the moulds in a vessel of hot water and cook gently, either in the oven or over the till the custard is set. As soon as a knife blade inserted in the custard comes out clean (not milky looking) remove from the Unmould and serve hot or cold.

Do not let the water surrounding the moulds boil or the custard will be honeycombed and less digestible.

Puffed Egg 1 egg.

Separate the yolk from the white of the egg and beat the latter to a stiff froth, adding the salt. into a cup and place in a steamer or vessel containing enough water to come halfway up the sides of the cup.

Steam three minutes and if at the end of that time it is puffy looking, drop the unbroken yolk into the centre of the white, replace the cover of the pan and cook the yolk is nearly set.

in the cup in which it is cooked.

Custard Souffle 2 teaspoons butter.

]i cup milk.

1 egg.

Melt the butter, add the flour and blend smoothly without browning.

Pour in the milk and cook three

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minutes after boiling point is reached. Separate the white from the yolk of the egg and beat each. hot mixture (let it cool a little) over the yolk, put in the sugar and fold in gently the stiffly-beaten white. into two greased cups and bake in a steady tiil firm — about at once with or without sauce. Egg Cream Grated rind and juice of half a lemon.

Separate the whites and eggs, and beat the yolks with the sugar till well blended; add the lemon juice, rind and water, and cook in a double till the mixture begins to Add whites of eggs beaten till thick, and till the mixture resembles thick cream.

and serve in small individual cups or glasses. Dainty Pudding Thin slices of stale bread Fresh, hot stewed fruit without crust.

sweetened to taste.

Custard or cream.

Cut the bread into pieces about three inches long and an inch wide.

Line a cup with the pieces fitted closely together; fill with hot, deep-colored fruit, and place more bread over the top. Place a plate over the pudding, put a weight on the plate, and set aside till cold.

Turn out, and serve with cream or custard. Tapioca Jelly li cup tapioca.

Juice and grated rind of halt l>a cups water.

a lemon.

2 tablespoons sherry or 1 of brandy.

Have the water at the boiling point boiler, shake in the tapioca gently and cook for one

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RECIPES FOR THE SICK hour; strain if desired clear, or the tapioca can be left in.

Add the sugar, lemon juice and rind, and when cool, the wine or brandy. Chicken Chartreuse 1 cup cold cooked chicken. 1 cup chicken stock, or half Salt, pepper and a little stock and half cream.

grated lemon rind.

2 level tablespoons granu1 egg.

lated gelatine.

Mince the chicken finely, pass through a sieve and season to Soak the gelatine for ten minutes in the cold stock or stock and cream, then heat to and, when the is dissolved, it over the chicken.

Add the yolk of the egg lightly beaten, then the white beaten to a stiff froth. When partly cooled turn into a mould and put aside cold and set.

Unmould and cut in Sweetbreads a la Newburg 1 pair of sweetbreads.

1 cup thin cream.

Parboil the sweetbreads in slightly salted cut them in cubes and cool. Melt the butter, put in the cubes and cook gently for five minutes. cream and simmer five minutes longer; then put in the well-beaten yolks of the eggs and cook till they thicken, being very careful that the sauce does not curdle.

Season to taste, and add the wine just before This may be served on toast. Beef Cakes X pound very lean round steak.

Cut the meat into strips, remove every particle of fat, and scrape the pulp from the fibre of the meat.

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Season lightly, remembering that the palate is more sensitive to seasonings in sickness in health.

Form into very small balls or cakes, and broil about two Serve on rounds of buttered or dry Scraped Beef Sandwiches x4 pound very lean steak. Plain or buttered bread or all fat, cut strips, scrape the pulp from the fibre, and season. Spread on thin slices of bread or toast, buttered or plain; cover with another slice, and cut into small strips.

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CARVING things are essential to good carving:

a knowledge of the anatomy of the fowl or joint to be served; second, a sharp carving knife; and, third, an acquaintance the choice portions of the particular dish which is to be served. In serving fish be careful not to break the flakes.

With such fish as haddock, cod, flounder, etc., run the knife down the full length of the back fin to separate the flesh from the bone. Portions can be then divided easily. With salmon be sure to serve a little of the thick and a little of the to each person.

The middle of a fish is usually the choicest in flavor, the tail part the most insipid. When such fish as flounder or sole are fried it is wiser to fillet them — that is, remove the bone — frying, as are easier to serve when so prepared.

Such joints as require it, from their lack of compact form, should be either tied, skewered or sewed into shape before cooking. When tying use white string; when skewering use steel skewers in preference to wooden ones, and when sewing use a trussing needle threaded with fine white string.

Either method of securing the meat may be employed by the cook. Serve gravy in a separate vessel from the meat, that the carver may work more easily. Rib Roast.

the bone is in, meat in long, thin slices from the thin to the thick end of the The thick, round muscle is the

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choice portion of the roast, the meat at the thin end being more or less tough as as containing an excessive proportion of fat.

It is wiser to remove the greater part of this thin end and cook it in some other form than roast, where it can be used to greater advantage.

When the bone has been removed from a rib roast and tied, skewered or sewed into shape, thin slices are to be cut across the upper surface of The skewers or tie threads must be left in till the meat is cold so that it will retain its shape.

Sirloin or Porterhouse Steak. First insert the knife close to the bone and cut the meat away it.

Serve to each person a portion of the tenderloin and a portion of the meat from the upper side of the bone.

Round Steak.

Cut in thin strips across the grain of the meat.

This rule of cutting across the grain, instead of with it, holds good in the carving of all joints, whether roasts, pot-roasts, corned a la mode or fresh boiled beef. or Salt Ham.

Cut in rather slanting slices, beginning near the narrow end of the joint.

In this way fat and lean are more evenly distributed.

Tongue.

If rolled, cut off the top slice and set it aside; then cut thin, even slices across the meat. If the tongue is not rolled, cut slices from the thicker portion of the meat, discarding the tip as this is dry and can be used to good advantage for potting or for sandwiches.

Leg of Lamb or Mutton. Have the fleshy side of the meat uppermost, and cut even slices down to the bone, beginning the carving about the middle of the leg and cutting towards the thick end of the joint.

If the leg has been cut large, so that there are some of the chops with it (at the thick end) see that these are well cracked through the bones before cooking.

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CARVING The chops are better served while the roast is hot, as the meat is drier when cold than the more fleshy part in the middle of the joint. Loin of Lamb or Pork. Be sure the joints are well cracked, otherwise the meat can not be served neatly.

Cut from the to the edge, having one rib bone in each slice of meat. Crown Roast of Lamb is carved in the same manner as the loin, one bone to a slice, cutting from top to bottom of the meat. Roast Fowl.

First remove the leg, then the wing, and next the side bones. Cut slices from the breast, running from the head toward the tail.

Cut off the wishbone and make a crosswise incision in the body of the bird for the removal of the dressing if is used.

If the tendons have been removed from the leg before cooking, this portion should be as tender as any other. Unless this has been done it is better to leave these joints to be made tender by further cooking. Boiled Fowl is carved in the same manner, except that the breast is usually cut in thicker slices, and no dressing is served. Broiled Split down the back cooking, and at serving time cut lengthwise through the breastbone, if large, into quarters, cutting across the breastbone. If the chicken is small, serve half to each person. Duck and Goose.

These are carved in almost the same manner as the breast, however, is not so thick, and the leg and wing joints lie somewhat closer to the body. The breast and wings of these birds are the choicest portions, the legs being generally reserved and deviled, or reheated in some other way.

It is generally considered the leg of a

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flying bird and the wing of a swimmer are, with the breast, the choicest portions.

TO BONE A FOWL Wash and singe the bird, but do not draw it.

Take a very sharp pointed knife and cut through skin and flesh the whole length of the back; then cut the flesh away from the bones, beginning at the neck, scraping all the meat from each bone as the work proceeds.

On reaching the wings, cut them off close to the body, and after the meat is all cut from the carcass of the bird, the leg and wing bones can be more joints can be practically turned inside out, thus making the shape of the bird more symmetrical for stuffing and cooking. In boning, great precaution should be taken against breaking the skin, especially that of the breast. After boning, birds are stuffed with a savory dressing, the flesh sewed or tied in place over the stuffing, and either roasted or braised

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Rumford Chemical Works BRANCHES AND AGENCIES Domestic The Rumford Company, 99 and 101 Commercial St., Boston, Mass. The Rumford Company, 407 Continental Building, Baltimore, Md. The Rumford Company, 406 Rush St., Chicago, H. M. Anthony Co., 261 and 263 Greenwich St., New York, N.Y. Lefebvre-Armistead Co., 20-22 South 14th St., Richmond, Va. Mailliard & Schmiedell, N. E. cor. Sacramento and Front Sts., San Francisco, Cal. Foreign Bovbil, Limited London, E. C, England Georges Dethan Paris, Franco Nicola Valentino Naples, Italy China & Japan Trading Co., Ltd., Yokohama, Japan Charles Markell & Co Sydney, N.S.W.

Felton, Grimwade & Co. Melbourne, Victoria Elliott Bros., Limited Brisbane, Queensland A. M. Bickford & Sons, Adelaide, South Australia New Zealand Drug Co New Zealand Cassels & Co.

Buenos Ayres, Argentine Republic King, Ferreria & Co. Rio de Janeiro, Brazil J. Meyer Lima, Peru Daube & Co Valparaiso, Chili Hollister Drug Co Honolulu, ILL Jose Sarra Havana, Cuba Julio Labadie Sucrs y Cia., City of Mexico, Mexico Hans Lunden Christiania, Norway (230)

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Rumford Chemical Works PROVIDENCE, ILL, U.S.A. L. HORSFORD FARLOW, President. H. D. ARNOLD, Treasurer. Incorporated 1859 Cable Address " Rumford " Organized especially for manufacture of the culinary phosphate preparations invented by the late Prof.

Horsford, one founders company, who, at the occupied the chair in Harvard University endowed by the famous domestic economist, Count Rumford, and known as "the Professorship." relationship the title of the corporation was derived, this in turn giving the name to the thriving postoffice village which has grown up about its principal manufacturing establishment, four miles from Providence on the New York, New Haven & Hartford Railroad.

Here are located the chemical factories with their interdependencies of repair shop, carpenter shop, machine shops, cooper shop, harness shop, one of the laboratories, etc., in fact all the necessary adjuncts that go to make up a great manufacturing enterprise of kind.

Here also has been established a library for the free use of the employees. The main offices, packing department, printing and binding departments (producing labels, circulars, pamphlets, etc., used in the business), the principal and research laboratories, with other departments, occupy buildings owned by the company covering more than an entire square City of Providence, R.I.

CMOS

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HORSFORD'S ACID PHOSPHATE (NON-ALCOHOLIC) A solution of the phosphates of lime, magnesia, potash and iron in phosphoric acid.

It is not a compounded patent medicine, but a scientific preparation recommended and prescribed by physicians of all schools.

INDIGESTION AND DYSPEPSIA. Half a teaspoonful Hereford's Acid Phosphate in half a glass of hot or cold water, or tea without milk, taken with meal, or an hour thereafter, makes the process of digestion natural and easy, and creates a good appetite. NERVOUSNESS, EXHAUSTION, ETC. Hereford's Acid Phosphate supplies the waste of phosphates caused by every mental and physical exertion.

It imparts new energy, increases the intellectual and physical power, and is an agreeable and beneficial food and tonic for the brain and nerves. HEADACHE.

Horeford's Acid Phosphate relieves headache caused by overwork, nervous disorders or impaired digestion. TIRED BRAIN.

Horeford's Acid Phosphate acts as a brain food, increasing the capacity for mental labor, relieving the tired brain, and imparting new energy to that organ. WEAKENED ENERGY.

Horeford's Acid Phosphate acts as a nutrient to the cerebral and nervous systems, giving vigor and renewed strength where there has been exhaustion. SLEEPLESSNESS.

a teaspoonful Horeford's Acid Phosphate in half a glass of water just before retiring brings refreshing sleep.

A DELICIOUS DRINK is made by adding a teaspoonful of Horeford's Acid Phosphate to a tumbler of water and sweetening to the taste.

FOR SALE BY DEALERS IN MEDICINES If your druggist cannot supply you, we will mail you a trial size bottle upon receipt of 25 cents. (241)