Catering for Special Occasions, with Menus and Recipes

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Catering for Special Occasions MENUS AND RECIPES

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CATERING SPECIAL OCCASIONS MENUS & RECIPES Fannie Meftffit E&tttier Auffroz £/C Decansti'oniS David M9Kay, Publisher South Was/(jngfo/7 Square

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"^ ^ p Copyright, 1911, by David McKay <§,CI.A2M)6<>0

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/ $<r " You must come home with me and be my guest; You will give joy to me, and will do All is in my power to honour you." Shelley

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A FOREWORD Americans of to-day are accused, somewhat unjustly, it seems to me, of being inhospitable. Because we do not, in the manner of a generation or two ago, lay aside all our duties at the visit of friends and welcome them ungrudgingly to our ordinary meal we expose ourselves to this charge; but, in truth, it is a higher conception of hospitality that has brought about change.

In these days of rapid transit, by sea as well as by land, the markets of the world are brought almost to our very doors, and we have a hundred combinations to our grandmother's one.

We, therefore, receive our guests more formally; we make preparations for their coming, and take pleasure in giving them a meal which shall vary from the humdrum order of culinary production. The fashion in entertaining, as in so many other things, has changed, and consciously or unconsciously we conform to the new standards. And why, on the whole, is

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A Foreword not the new hospitality more satisfying, both to the host and guest, than the old? It seems to me housekeepers are enjoying as never before the days set apart for their friends, and have learned to appreciate the saying of BrillatSavarin, "He who receives friends, without himself bestowing some pains upon the repast prepared for them, does not deserve to have friends." And certainly there is none of us so regardless of the delights of the table that he does not respond to the warming influences of a meal prepared by a thoughtful hostess as a tribute to him as a guest. The difficulty for the housekeeper lies in the selection of an appropriate little book is intended to meet this difficulty. May it be a help to many! Let me ask you to remember that all the recipes have been tested, and not found wanting. You should have in mind, too, in all these rules of mine the measurements are made level. Measuring cups, divided into thirds and quarters, are used; also tea and tablespoons. these words let me leave you to the enjoyment of the new hospitality! Fannie Merritt Farmer.

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CONTENTS PAGI New Yi \k's Aim rno< >n Teas St.

Valentine's Spreads St.

Patrick's Day Luncheons Easter Dinners Fourth of July Spreads Children's Parties

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ILLUSTRATIONS PAGE An Afternoon Tea Table Frontispiece.

Table Laid for St. Valentine's Spread A St.

Patrick's Day Luncheon An Easter Dinner Table Fourth of July Reception Table A Thanksgiving Dinner Table A Christmas Dinner Table

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"A cup and a 'welcome for everyone." Attleboro Sandwiches Jam Jumbles Walnut Meringue Squares

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ATTLEBORO SANDWICHES thin unsweetened wafer crackers with peach conserve.

Cover with wafers and arrange on a fancy plate covered with a doiley. PEACH CONSERVE lb. dried peaches i orange 4 cups cold water i orange, thinly sliced i lemon i lb. sugar i cup raisins, seeded and cut in pieces yi lb. English walnut meats cut in pieces Soak peaches in water over night, add remaining to the let simmer one and one-fourth hours. JAM JUMBLES ^2 teaspoon soda % cup sour milk Raspberry jam the egg well beaten, soda mixed with milk, salt and flour to make a soft dough. roll to one-fourth in and a round On the centres of the put raspberry jam. Make three small openings

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New Year's Afternoon Teas in remaining halves (forming a triangle), using a thimble, and put Press edges slightly, and in a rather hut jumbles may keep guud shape. WALNUT MERINGUE SQUARES \]/i cups of sugar x/i cup water 5 maxshmaliows 2 tablespoons shredded COCOanut 1 cup English walnut meats 2% inch pastry squares Cook sugar and water in smooth graniteware spin a thread when dropped from tip of spoon.

to back of range and add marshmallows cut in small pieces. Pour gradually, while constantly, on to the of eggs beaten cocoanut, vanilla, and chopped nut meats. paste to one-eighth inch in thickness, cut in two and squares, on tin and spread with mixture, piling in a moderate oven. Blanch one-fourth pound Jordan almonds and dry on a towel. Put one-third cup olive oil in a hot, put in one^r

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New Year's Afternoon Teas of the almonds and fry delicately stirring to keep almonds constantly in motion.

Remove with a spoon or small skimmer, taking up as little oil as possible.

on brown paper and sprinkle with salt; repeat until all are fried.

It may be necessary to remove some of the salt by wiping nuts with a napkin. To blanch almonds, cover with and let stand two minutes; drain, put into cold water, and rub off the skins. FIVE O'CLOCK TEA Put three teaspoons tea in teapot and pour on two cups boiling water. Let stand three minutes and strain into tea cups. Serve with cut sugar and cream.

<T?^

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"And while the bubbling and loud hissing urn Throws up a steamy column, and the cups, That cheer but not inebriate, wail on each, So let us welcome peaceful evening in." Cow per.

Devonshire Sandwiches Buttered Educators Scotch Five O'Clock Teas Sultana Sticks Hickory Nougat Hot Chocolate with Whipped Cream ^?Y

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DEVONSHIRE SANDWICHES Cut Graham or entire wheat in onefourth inch slices. Spread sparingly with butter and then with orange marmalade. Put together in pairs, remove crusts and cut in fancy shapes. Arrange on a plate covered with a doiley. To offer variety the marmalade may sometimes be sprinkled with chopped pecan nut meats. ORANGE MARMALADE 4 lemons 8 lbs. sugar 4 quarts water Wipe fruit and cut crosswise in as thin slices as possible, removing seeds.

Put preserving kettle, add water, thirtysix on range, to point, and let simmer two hours. Add sugar and let simmer one hour. Turn into sterilized jelly tumblers and cover each glass with a circular piece of paraffine paper, then with a large circular piece of letter paper, fastening paper securely over edge of glass with mucilage. BUTTERED EDUCATORS Spread Educator crackers sparingly with Put in a dripping pan and bake in a

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g moderate heated.

and pile on a plate covered a lace paper doiley.

SCOTCH FIVE O'CLOCK TEAS ¥4 lb. butter 6 ozs. sugar lb. flour Work the butter, using a wooden spoon, until very creamy; then add, gradually, while beating constantly, sugar. Work in the flour a little at a time, the hands.

Press evenly a dripping pan and prick a fork.

Bake in a moderate oven thirty minutes, and cut into small squares or strips. Let stand ten minutes before removing from pan. Pile on a plate covered with a doiley. SULTANA STICKS % cup melted butter ]/i cup flour 1 egg, unbeaten '_, cup English walnut meats, 2 squares Baker's chocolate, cut in pie< es ]4, cup Sultana cut in pieces Mix ingredients in order given. Line a seveninch square pan with paraffine paper.

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io mixture evenly in pan, using a case knife, and bake in a slow oven. As soon as taken from oven, turn from pan, remove paper, and cut cake in and by one using a sharp knife. If these directions are not followed, paper will cling to cake and it will be impossible to cut it in shapely pieces. HICKORY NOUGAT 2X cups sugar 1 cup chopped hickory nut meats Put sugar in a perfectly smooth granite saucepan, place on range, and melted to a syrup, taking care to keep sugar from sides of pan.

Add nut meats, pour at once into two warm buttered tins, seven inches by seven inches, and mark in small squares.

If sugar is not removed from range as soon as it will quickly caramelize. RUSSIAN TEA Make same as Five O'Clock Tea, and allow one-half teaspoon lemon juice and a of lemon from which seeds have been removed to cup.

Sweeten cut to suit Many prefer the addition of three whole cloves or a candied cherry. ^f}^^£„v-^

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u HOT CHOCOLATE \ l/i squares Baker's unsweetened chocolate c up boiling water 3 cups milk Scald milk.

Melt chocolate in small saucepan placed hot add and, gradually, boiling water; when smooth, place on range and boil one minute; add to scalded mill, and serve in chocolate cups with whipped To mill chocolate, a Dover eggbeater until froth forms on top, preventing scum, is so unsightly. WHIPPED CREAM Y* cup thick cream ^3 cup powdered sugar ]/A cup milk yi. teaspoon vanilla Mix cream and milk, beat stiff, using eggbeater; add sugar, vanilla, and white of egg beaten

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New Year's Afternoon Teas " Tea I thou soft, thou sober sage; and venerable liquid; Thou female tongue-running, smile-smoothing, heart-opening, wink-tippling cordial." Noisette Sandwiches Peanut Crisps Rochester Sandwiches Florida Orange Sticks Turkish Delight Iced Tea Five O'Clock Cocoa ^§^-

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NOISETTE SANDWICHES Cut Quick Nut Loaf in thin slices and spread with butter worked until creamy. Put together in pairs, remove crusts, cut in fancy shapes, and arrange on a plate covered with a lace paper doiley.

QUICK NUT LOAF 2 tablespoons lard 2 cups bread flour li cup sugar i egg yolk i cup milk }4 cup English walnut meats Mix and sift sugar, baking powder, and Work in butter and lard, tips of fingers; then add whole egg and egg yolk,; milk and nut meats, cut in pieces. well, turn into a buttered bread pan, twenty-five minutes, and bake in a moderate oven. Let stand twenty-four hours before using. PEANUT CRISPS Spread thinly and evenly wheat crispies, or any unsweetened wafer cracker, with peanut Put in a dripping pan and bake in a hot delicately on a fancy plate covered with a doiley.

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ROCHESTER SANDWICHES 1 oz. Baker's chocolate 2 tablespoons milk jyi cups flour i teaspoon baking powder Cream butter and add gradually, while beating constantly, sugar; then add egg well beaten, salt, and melted chocolate.

Beat thoroughly and add milk alternately with flour, mixed and sifted with baking powder.

Chill, roll very thin, shape with a small cutter, first dipped in flour, and bake on a sheet.

Cool and put together in pairs with the following mixture: Work a cream cheese until smooth and moisten with cream until of right consistency to spread. Season highly with salt and paprika.

FLORIDA ORANGE STICKS i orange i}4 cups sugar \yi cups flour yi cup cornstarch l/i cup orange juice the butter and add the of eggs beaten until thick, orange juice, and grated Mix flour, cornstarch, and baking powder. Combine mixtures and add whites of eggs beaten

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in a dripping pan, sprinkled generously with chopped walnut meats and sparingly with powdered sugar. Bake in a moderate twenty-five from pan, cut in halves crosswise, and put together filling; cut in fingershaped pieces and arrange on a plate, covered with a doiley.

ORANGE FILLING i tablespoon butter lA cup sugar 3 tablespoons powdered sugar Yolk i egg % cup orange juice ^ Grated rind % orange i teaspoon lemon juice Work butter until creamy and add gradually, while beating constantly, powdered sugar. Mix flour, sugar, and egg yolk slightly beaten. Add juice and cook, stirring constantly mixture thickens. TURKISH DELIGHT i oz. red sheet gelatine Juice i orange y2 cup cold water i lemon lb. sugar i orange y2 cup hot water i tablespoon rum yi cup chopped nut meats Soak gelatine broken in pieces in two sugar and hot water to the f:W ifflt

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New Year's Afternoon Teas boiling-point, add soaked gelatine, and let simmer Add and turn into a pan (first dipped in cold water) to one inch in thickness. Let stand until cold, remove from pan to board dredged with confectioners' sugar, cut in cubes, and roll in sugar. The rum and nuts may be omitted. ICED TEA Make same as Five O'Clock Tea, using four teaspoons tea, and strain at once over cracked ice. in glasses full of cracked ice.

Sweeten to taste and allow two of lemon from which seeds have been removed or three crushed fresh mint Laves to each glass. FIVE O'CLOCK COCOA 3 tablespoons cocoa A few grains salt 4 cups milk Yi, cup boiling water 2 teaspoons brandy yi teaspoon vanilla Scald milk.

Mix cocoa, sugar, and salt, adding enough to make a smooth add remaining water and boil one minute; pour scalded milk and add brandy and vanilla. two Dover egg-beater.

Serve in chocolate cups with whipped cream.

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New Year's Afternoon Teas " /, too, remember well that cheerful bowl Which round his table flow'd. The serious there Mix'd with the. sportive, with the learn'd the plain; Mirth soften'd wisdom, candour tempi r'd mirth.' And wit its honey lent, without the sting." Thompson Lobster Patties Tea Rolls Pineapple Mousse Silver Sponge Cakes Huntington Chicken Orange Honey Sandwiches ^•*Y

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2o LOBSTER PATTIES Fill patty shells with lobster filling, arrange on a serving dish, and garnish with parsley. PATTY SHELLS Roll puff paste one-quarter inch thick, shape with a patty cutter, first dipped in flour; remove centres the rounds smaller Brush over with cold water the larger pieces near the edge, and fit on rings, pressing lightly.

Place in towel between pans of crushed ice, and until paste is stiff; if cold weather, out of doors.

Place on iron or tin sheet covered with brown paper, and five minutes in hot oven. The shells should rise their full height and begin to brown in twelve to fifteen browning, and finish baking in twenty-five minutes. Pieces cut from centre of rings of patties may be baked and used for patty covers, or put together, rolled, and cut for unders.

green 2 shallots, finely chopped 2 cups lobster meat cups chicken stock FILLING 2 tablespoons sherry 2 tablespoons sauterne yi teaspoon paprika Few grains pepper Yi cup cream

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New Year's Afternoon Teas and shallot butter is slightly browned; then add lobster meat and cook five minutes. Add flour and stir until well blended, then pour on gradually while stirring constantly chicken to the boilingpoint, add seasonings, and just before cream and yolks of eggs. HUNTINGTON 1 tablespoon granulated gelatine $4 cup hot chicken stock Y+ cup heavy cream i l/2 cups cold cooked chicken, cut in dice y2 granulated 2 tablespoons cold water \]/2 teaspoons sugar teaspoon mustard ]4 teaspoon pepper j tablespoons lemon juice 1 tablespoon vim.' 2 cup hot cream i}4 tablespoons butter yi cup heavy cream Dissolve one in and begins to thicken, beat until frothy, and add cup heavy cream, beaten until stiff, and chicken dice.

and molds, and Soak gelatine in cold water, dissolve by standing over hot of

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slightly and add salt, sugar, mustard, lemon juice, vinegar, and hot cream. Cook over hot water thickens, add butter and strained Add gradually to whites of eggs beaten stiff, and when in heavy and surround sauce, and garnish with celery tips. TEA i cup scalded milk i yi tablespoons sugar 2 tablespoons lard i yeast cake % cup lukewarm water White i egg 3/4 cups flour Add salt, butter, and lard to scalded milk, and when lukewarm add yeast dissolved in lukewarm water, white of one egg well and let toss on a board, in a long strip one-fourth inch in thickness, spread with melted butter, roll up like a jelly roll, and cut in one-inch Place pieces in pan close together, flat side down, cover, let rise, and bake in a hot oven. ORANGE HONEY SANDWICHES Cut white bread in thin slices, spread sparingly honey.

Put creamed and

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New Year's Afternoon Teas together in pairs, remove crusts, and cut in fingershaped pieces.

Pile log-cabin fashion on a plate covered with a doiley. ORANGE HONEY % cup water yi teaspoon vanilla % cup orange juice yi cup orange peel, finely water, and to the let boil until syrup will thread when dropped from tip of spoon.

Add orange peel and vanilla, again bring to the boiling-point, c^~and cool.

PINEAPPLE MOUSSE 1 tablespoon granulated gelatine % cup cold water 2 tablespoons lemon 1 quart cream 1 cup pineapple syrup Heat one can shredded pineapple to the boilingpoint and drain. To one cup of the syrup add gelatine soaked in cold water, lemon juice, and Strain and As in the whip in ice, using equal parts, and four hours.

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JNew Years Afternoon leas SILVER SPONGE CAKES yi teaspoon cream of tartar yi cup bread flour i teaspoon vanilla Beat whites of eggs until stiff and dry and add gradually, while beating constantly, sugar mixed and sifted with baking powder. Sift flour into the mixture, add flavoring, and cut and fold until gem pans twothirds full, sprinkle with powdered sugar, and bake in a moderate oven. MACAROONS yi lb. almond paste Y% lb. powdered sugar Work together almond paste and sugar on a smooth board or marble slab. Then add whites of eggs gradually, and work is perfectly smooth.

Confectioners at use the hand, afterward a palette knife, which is not only of use for mixing but for keeping board clean.

Shape, using a pastry bag and tube, on a tin sheet covered with buttered paper, one-half inch apart; or drop mixture from tip of spoon in small piles. Macaroon is enough to hold its shape, but in baking fifteen to

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New Year's Afternoon Teas in a slow If liked they should be slightly baked. After removing invert paper, and wet with a cloth wrung out of water, when macaroons will easily slip oil.

Almond paste may be bought in one-pound tins of any first class city grocer. 1 cup water cl.')VI i inch stick innamon Preserved ginger ORIENTAL PUNCH 2 lemons oil of peppermint Green coloring Fresh mint leaves Cake of ire Make a syrup by boiling sugar, water, cloves, stick cinnamon, and preserved ginger, the size of an English walnut, add juices, add oil of peppermint and coloring.

and let one Pour over a large cake of ice in punch bowl and garnish with mint leaves.

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" O, lady, there be many things That seem right fair, below, above, But sure, not one among them all Is half so sweet as love." Oliver Wendell Holmes Sweetbreads a la York Ham Mousse Honor Sandwiches Coffee Caramel Parfait Orange Hearts Lord Baltimore Cake Mint Tulip ^SS^-

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3° SWEETBREADS A LA YORK Cover one pair sweetbreads with and let stand thirty minutes. Drain, and cover with boiling water to which has been added onehalf teaspoon one-half tablespoon vinegar, one slice onion, one slice carrot, one sprig parsley, and one stalk celery cut in small pieces. to the boiling-point and let simmer twenty minutes.

plunge drain, add one-half cup sherry wine, cover, and let one Peel mushroom caps, cut in slices, and saute in butter. Melt three tablespoons butter, add three spoons and stir until on one cup thin cream and one-half cup heavy cream. to the add sweetbreads, drained from sherry and cut in small cubes, and mushrooms.

Season with one teaspoon salt and in heartshaped timbale cases. TIMBALE CASES 3-4 cup flour i teaspoon sugar i tablespoon olive oil S'^^&^A-^

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St. Valentine's Mix dry ingredients, add milk gradually, and beaten egg; then add olive oil.

a hot, heart-shaped timbale iron, fry in deep fat until crisp and brown; take from iron and invert n brown paper to drain. To 11ml Timbale Iron.—Heat fat until nearly hot enough to fry unccol ed mixtures. Put iron into hot fat, having fat deep enough to more than it, and heated.

The only way of knowing when Iron is of right temperatureis to take it fat. shake what fat may drip it.

lower in batter to its depth, raise from batter, then immerse in hot fat.

If batter does not cling to iron, or drop, from iron as soon as immersed in fat, it is either too hot or r.ot sufficiently heated. To Form Timbales.

Turn timbale batter into a cup.

bower hot iron into cup, taking care that batter com r- iron to only three-fourths its depth. When immersed in fat, to to]) of iron, and when crisp and brown may be easily slipped off.

If too much batter i- used, in cooking it will rise over top of iron, and in order to remove timbale it must be cut around with a sharp knife close to top of iron.

If the cases are soft rather than crisp, batter is too thick and must be diluted with milk.

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St. Valentine's HAM MOUSSE 2 cups finely chopped cooked i tablespoon granulated gelaham tine i teaspoon made mustard }i cup cold water X CUP hot water yi. cup heavy cream Pound chopped ham in a mortar with mustard and cayenne.

Soak gelatine in cold water, dissolve in hot water and add to with cream remove from mold to cold serving dish and garnish with parsley.

EPICUREAN SAUCE i tablespoon tarragon vine- }4 teaspoon salt gar grated horse- }4 cup heavy cream radish root 1 teaspoon English mustard Mix add beaten until stiff and Mayonnaise dressing. HONOR SANDWICHES Cut white bread in one-fourth inch slices, and shape with heart cutter. Spread with pimiento butter, put together in pairs, and arrange on a fancy plate covered with a doiley.

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PIMIENTO BUTTER Cream two tablespoons butter, acid one canned pimiento forced through a sieve, and work until thoroughly blended; then season with COFFEE CARAMEL PARFAIT i cup milk 2 tablespoons ground coffee 3 cups cream Scald milk with coffee and add the sugar that has been caramelized; then add yolks of mixed Cook until mixture thickens, stirring constantly, and add one cup thin cream. strain, add two cups thin cream, and vanilla. Freeze, using three parts finely crushed ice to one part rock in powder boxes, filling boxes to overflowing. Adjust covers, in ice, using equal parts, and let stand two hours. Remove from molds to platter and roll in Jordan almonds blanched, cut in thin slices, and delicately browned in a moderate oven.

ORANGE HEARTS to one-fourth inch in and a heart-shaped

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St. Valentine's first dipped in flour. Arrange on an unbuttered tin sheet and delicately Split, marmalade, frost frosting, and sprinkle chopped orange peel around edge. ORANGE FROSTING i orange i teaspoon brandy yi teaspoon lemon juice i tablespoon orange juice Yolk Confectioners' sugar Add to brandy and juices.

and fifteen minutes. Strain and add gradually, while stirring constantly, to egg yolk in confectioners' until of right consistency to spread. ORANGE MARMALADE S lbs. sugar 4 qts. cold water 4 lemons Wipe fruit and cut crosswise in as thin slices as possible, removing seeds. Put into a preserving kettle, with water, and let stand thirtysix hours.

Place on range, bring to the boilingpoint, and let simmer two hours. Add sugar and let simmer one hour. Turn into sterilized jelly tumblers and glass a circular

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piece of paraffine paper, then with a larger circular piece of letter paper, fastening paper securely over edge of glass with mucilage. LORD BALTIMORE CAKE if£ cups flour 2 teaspoons vanilla butter and add sugar gradually while beating constantly; then add yolks of eggs, beaten until thick and lemon-colored, milk, flour, mixed and sifted powder, and in buttered and seven-inch square tins.

Put Lord Baltimore Filling and cover top and sides with Ice Cream Frosting. LORD BALTIMORE FILLIXC Beat ice cream frosting without flavoring until cold and add one-half cup rolled dry macaroons, one-fourth cup each chopped almonds and pecans, twelve cherries cut in quarters, two teaspoons teaspoons sherry wine, and one-fourth teaspoon orange extract. ICE CREAM FROSTING yi cup water

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sugar and water in a smooth graniteware saucepan until syrup will spin a long thread when dropped from tip of spoon.

Pour gradually, while beating constantly, on to the whites of (but not dry), add flavoring, and continue the beating until mixture is of the right consistency to spread. MINT TULIP 5 lemons i bunch fresh mint i,K cups sugar yi cup water 3 bottles ginger ale Ice Squeeze the juice from lemons, add leaves from mint, sugar, and water. thirty minutes, add a large piece of ice and ginger ale.

Serve in small glasses. <^=*~

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" The yearly course that brings this day about Shall never sec il but a holiday." Scalloped Scallops Chicken Jelly Salad Cadillac Cheese Sandwiches Pineapple Sponge Lady Fingers s*S*y

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SCALLOPED SCALLOPS i pint scallops }>2 cup melted butter i cup cracker crumbs % cup cream }4. cup soft bread crumbs and pick scallops.

Mix cracker and bread crumbs and add Cover the bottom of a buttered dish with crumbs, add onehalf the scallops.

Sprinkle with salt and pepper and pour over one-half the cream; repeat, cover with remaining crumbs, and bake in a hot oven twenty-five minutes.

CHICKEN JELLY SALAD Disjoint a six-pound fowl, put in a kettle, add two quarts boiling water, cover, and let simmer is fowl, and add to two stalks bit of bay leaf, one sliced onion, and salt and pepper to Simmer two hours, when stock should be reduced to three pints. cool, and clear, using the whites and shells of two eggs; then add four tablespoons granulated gelatine. Put a layer in bottom of mold, set in pan of ice water and, when firm, garnish with yolks of hardboiled sliced and cut in fancy shapes, whites of hard boiled eggs, cut in fancy shapes, and truffles, sliced and cut in fancy shapes.

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Add more stock and, when firm, a layer of chicken meat, then more stock. Spread with a layer of pate-de-fois-gras, and repeat until mold is full.

When firm, remove from mold to dish, surround with Mayonnaise dressing, and garnish with curled celery. The pate-de-fois-gras may be omitted. CADILLAC CHEESE SANDWICHES cup add Roquefort cheese, and is smooth; then add one-half teaspoon paprika, one teaspoon finely cut chives, and salt to taste. Moisten two sherry spread between of bread (preferably Graham or rye), and cut heart-shaped Arrange on a plate covered with a doiley. Grated rind and juice i lemon H cup sugar PINEAPPLE SPONGE % cup grated pineapple \ x/i granulated Yi cup cold water y& cup heavy cream Beat egg yolks slightly and add grated sugar, and salt. stirring constantly

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fire, add pineapple and gelatine soaked five minutes in water.

When mixture begins to thicken, add and egg a dipped in cold water and chill. CINKITES yi lb. powdered sugar YA teaspoons cinnamon i lb. unblanched almonds egg and add lemon rind, cinnamon, and almonds finely chopped. Toss on a board sprinkled with flour, then with powdered and Pat and to one-fourth inch in thickness. Shape with a heart or any small fancy cutter, place on a buttered sheet, and bake in a moderate Glaze with CONFECTIONERS' FROSTING To two hot water add confectioners' (not powdered) sugar until of the right consistency to Flavor Apply with a butter-brush. "^r^o^^-^

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LADY FINGERS yi cup flour x/i cup powdered sugar of eggs stiff and dry, add and add yolks of eggs beaten until thick and lemoncolored, and flavoring.

Cut and in mixed and sifted with salt. Shape four and onehalf inches long and one inch w'de on a tin sheet covered with unbuffered paper, using a pastry bag and tube.

Sprinkle with powdered and bake eight minutes in a moderate oven. Remove from paper with a knife.

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' Tis well to be merry and wise, 'Tis well to be honest and true, ' Tis well to be ojf with the old love Before you are on with the new." Thorndike Canapes Manhattan Clam Bouillon Fillets of Halibut a la Hollenden Luncheon Rolls Knickerbocker Supreme of Chicken Martinique Potatoes Lakewood Salad Toasted Butter Thins Chocolate Ice Cream Harvard Wafers

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^MlM *4 U THORNDIKE CANAPES Cut stale bread in one-fourth inch slices and shape with a small heart cutter. Cream butter, add an equal quantity of grated Young America cheese, and work until smooth; then season with Spread on bread and garnish with a onefourth inch border of finely chopped olives and a piece of red or green pepper cut in heart shape, in center of each. Serve each on a small plate covered with a lace paper doiley.

MANHATTAN CLAM BOUILLON 2 qts. clams in shells i cup cream 2,yi tablespoons flour Wash clams, put in kettle with one-half cup cover, and cook shells open.

Strain liquor through double thickness of cheese cloth and add enough water to make one quart liquid.

the flour, and continue the browning.

on constantly the clam liquor.

Let simmer twenty minutes, then c&r

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and paprika.

Just before serving add cream and in bouillon cups with PIMIENTO CREAM cup heavy a Dover egg-beater.

Add the beaten white of an egg, two tablespoons pimiento puree, and a few puree is made from canned pimientos forced through a sieve.

FILLETS OF HALIBUT A LA HOLLENDEN 2% lb. slices halibut 6 slices fat salt pork i onion '., cup buttered tracker crumbs Wipe fish and cut into eight pork in pan, cover with onion thinly sliced and bay leaf.

Place fish on pork, spread with butter worked creamy and mixed sprinkle with buttered crumbs, and bake in a hot to hot dish and around the following sauce: To two and one-half tablespoons fat remaining in pan add two tablespoons flour and stir until well blended; then pour on gradually while stirring ^5^-

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constantly one cup cream. Bring to the boilingpoint and add oneeighth teaspoon pepper, and one tablespoon butter, bit by bit.

LUNCHEON ROLLS yi cup scalded milk 2 tablespoons melted butter 2 tablespoons sugar 1 egg }4 yeast cake dissolved in 2 tablespoons lukewarm water Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup let rise; then add butter, egg well beaten, and enough flour to knead. Let rise roll to one-half inch thickness, shape with small round first dipped in in buttered pan close together, let rise again, and Brush two mixed with one tablespoon sugar and return te oven to set glaze.

KNICKERBOCKER SUPREME OF (breast meat) from two young chickens and trim into shape. Sprinkle with salt and pepper, dip in cream, roll in flour and saute in butter until delicately browned.

in a

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small pan, dot over with butter, and bake until to cutlet-shaped pieces of hot boiled ham (cut very thin), garnish top of each short stalks of asparagus, seasoned with butter, and pour around the following sauce: three and add and and blended; then pour on gradually while stirring constantly one cup chicken stock and one-half cup cream.

to the boiling-point, salt and paprika, and add the yolk of one egg.

MARTINIQUE POTATOES Scoop out inside of four hot baked potatoes and force through a potato ricer.

Add one and one-half tablespoons butter, the yolk of one egg, three tablespoons cream, one-half teaspoon one-eighth and a few nutmeg.

Set on range and beat three minutes; then add gradually the white of one egg beaten to a stiff froth.

Shape between two buttered tablespoons, place on a buttered sheet, and bake until delicately browned.

LAKEWOOD SALAD Remove pulp in sections from two grapefruits. Skin and seed three-fourths cup grapes.

vj)pr--^=

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Cut one-third cup pecan nut meats in Arrange on a bed of romaine, pour over dressing, and garnish with strip of red pepper. For the Dressing.—Mix four tablespoons olive oil, one grapefruit tablespoon vinegar, one teaspoon salt, one-fourth one-eighth teaspoon and one Roquefort CHOCOLATE ICE CREAM i tablespoon flour i% cups sugar i qt. thin cream Y% teaspoon salt 3 squares Baker's chocolate 2 tablespoons vanilla Mix salt, add egg beaten, and milk gradually; cook over hot water at Melt three squares chocolate by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate. cool, add cream and flavoring; strain and freeze. in heart-shaped paper cases with Marshmallow Sauce on each. MARSHMALLOW SAUCE yi lb. marshmallows yi cup confectioners' sugar 34 cup boiling water

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Cut marshmallows in pieces and melt in double boiler.

Dissolve sugar in boiling water, add to marshmallows, and stir until thoroughly blended. Cool before serving. HARVARD WAFERS y2 cup butter 1 egg 1 egg Chopped almonds 2 cups flour 1 tablespoon sugar 2 tablespoons milk % teaspoon cinnamon the gradually, and egg well beaten and milk; then add flour mixed and sifted with baking powder. Chill, toss onehalf mixture on a floured board, and oneeighth heart Brush over with white of egg, and sprinkle with sugar mixed with cinnamon and almonds. on a buttered sheet and bake eight minutes in a slow oven.

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" Full charactered with lasting memory." Traymore Chicken Timbales Salad Rolls Chaufroid of Salmon Fairmont Sandwiches Almond Cream Peanut Drops George Washington Hatchets Fruit Punch —«3?^T*/

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Washington's Birthday Spreads TRAYMORE CHICKEN TIMBALES remnants of or boiled fowl through a meat chopper, then repeat; there should be one and one-half cups. ii* a mortar and add gradually, while continuing the pounding, the yolks of three eggs and onehalf cup heavy cream; then add one-third cup in the whites of timbale molds and one-quarter full of to has been added one truffles or chopped green or red pepper. Fill molds with chicken. Set in pans of hot water, cover with buttered paper, and bake until firm.

Remove from mold to hot serving dish, run down sides of timbales.

Garnish with sprigs of parsley. For the two butter, add two tablespoons flour, and stir until on stirring constantly, one cup milk. Bring to the boiling-point and season with one-fourth teaspoon salt and a few grains pepper. •<-

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1 cup scalded milk >4 cup shortening \% tablespoons sugar in }4 cup lukewarm water 1 egg,v*4 cups flour Add shortening, and lard, to milk; when lukewarm, add of egg and let toss on a board, and biscuits.

in rows on a slightly floured board, cover with cloth and pan, and let rise until well puffed. Flour handle of wooden spoon and make a deep crease in middle of each biscuit, take up, and press.

close in pan, let rise, and bake fifteen in hot CHAUFROID 1 can salmon l/2 tablespoon salt i\4 tablespoons sugar ]/2 tablespoon flour 1 teaspoon mustard 2 tablespoons cold water OF SALMON Yolk-^ 2 < \ l/2 ' 4 cup milk % cup vinegar ^4 granulated gelatine Remove salmon from can, rinse thoroughly with hot water, and separate in flakes.

Mix dry ingredients, add egg yolks, butter, milk, and vinegar.

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until mixture thickens. Add gelatine soaked in and add to salmon.

or molds from molds to bed of lettuce leaves, and serve CUCUMBER SAUCE cup heavy add one-fourth teaspoon salt, a few grains pepper, and gradually two tablespoons vinegar; then add one cucumber pared, chopped, and drained. FAIRMONT SANDWICHES Cut white bread in one-fourth inch slices and spread two of the slices sparingly on both sides with butter worked until creamy; spread remaining two slices on but one Put between slices layers of finely chopped red or green peppers (wrung in to remove all possible moisture) moistened There should be two of green peppers and one of red, or just the reverse.

Repeat until a sufficient quantity are prepared. in and press a light weight.

Cut in slices and arrange overlapping one another, in two or rows, on a plate covered with a doiley. •o^o^^V-^

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ALMOND CREAM 1 pint thin cream $4 cup blanched and shredded almonds l/i teaspoon salt \% granulated gelatine } 2 cup cold water ' j teaspoon vanilla 1 cup heavy cream Scald milk with almonds. Beat yolks of eggs and add and Combine mixtures and cook in double boiler, stirring constantly Add soaked in slightly and add vanilla, and cut and in cream, beaten until a border and to dish and centre with wine jelly cut in cubes or beaten with a fork frothy, and cherries.

WINE JELLY 2 tablespoons granulated gi latine Yz cup cold water 1-3 cups boiling water 1 cup Sherry or Madeira v. ine j i up orange juicelemon juice Soak gelatine in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon strain, turn a mold or shallow pan, and chill.

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PEANUT DROPS 1 egg powder yi cup flour 2 tablespoons milk yi cup peanuts the add and egg Mix and sift baking powder, flour; add to first mixture; then add milk and peanuts.

Drop from a on a sheet one apart, and onehalf peanut on top of twelve to fifteen minutes in a slow oven. This recipe will make twenty-four little cakes. GEORGE WASHINGTON HATCHETS Mix and sift two cups flour and one-half cup cup and work into first mixture, using tips of fingers. Roll to one-third inch in thickness and cut into hatchet shapes, which can be easily accomplished a pasteboard pattern and sharp knife.

Brush over with yolk of egg diluted with threefourths teaspoon water, and garnish each with one-half a candied cherry. Bake in a slow oven. •^^^^^-^

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1 cup hot tea infusion Y cup orange juice Few slices orange FRUIT PUNCH Ys cup lemon juice 1 pint ginger ale 1 pint Lithia water Maraschino cherries tea over sugar, and as soon as sugar is add juices.

bowl over a large piece of ice, and just before add ale, Lithia, of orange, and cherries.

Tab

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" Superfluous compliments and all affectation of ceremony are to be avoided, yet where due they are not to be neglected." From George Washington's Note Book. Shapleigh Croquettes Layer Sandwiches Cherry Salad Sedalia Sticks Apricot Bombe Oat Wafers Knickerbocker Fisrs

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SHAPLEIGH Y^ tablespoon finelychopped onion YA cup flour i cup chicken stock CROQUETTES X teaspoon paprika % teaspoon pepper Few gratings nutmeg i}4 chicken, cut in small cubes y cup cold boiled ham, cut in small cubes Cook butter with onion three minutes, stirring Add flour and stir until well blended; then pour on gradually, while stirring constantly, to the add seasonings, of chicken, and ham. Spread on a plate to dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. to hot serving dish and garnish with parsley. CHERRY SALAD Drain canned cherries, remove stones, and cavities filbert nut in nests of leaves and with Cream Mayonnaise Dressing. LAYER SANDWICHES Cut brown and white bread in thin slices and spread with creamed Cut tongue and c&r

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gruyfere cheese in sliced tongue the bread, and tongue brown and repeat, trim evenly, put under a weight and let stand for several hours, then cut crosswise in Arrange on a plate covered with a doiley, overlapping one another. SEDALIA STICKS Mix one-fourth cup each preserved Canton ginger and pecan nut Add two tablespoons finely cut candied peel, one ginger one teaspoon vinegar, and a few grains between saltines or of thinly Arrange on a plate covered with a doiley. CANDIED ORANGE PEEL Remove peel from four thin-skinned oranges in quarters.

to boiling-point, and cook slowly until soft. remove white portion by scraping with a spoon, and cut yellow portion in scissors.

one-half cup water and one cup sugar until syrup will thread when dropped from tip of spoon.

Cook strips in syrup five minutes, drain, and coat with fine granulated sugar.

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Washington's Birthday Spreads APRICOT BOMBE i can apricots X cup lemon juice i>2 cups orange juice A few grains salt Sucrar apricots and a puree strainer.

To the add juices, and apricot puree; then sweeten to taste. using three parts finely crushed ice to one part' rock Line a melon mold Praline Ice ice cream apricot to overflow mold, adjust cover, pack in salt and ice, using equal parts, and let stand three hours. i cup heavy cream PRALINE ICE % cup pecan nut meats Y\ tablespoon vanilla Put one-half the sugar in a small omelet pan, and until melted to a syrup a bit darker than maple syrup. Add chopped nut and a tin.

Cool, pound, and pass through a strainer. a custard of milk, eggs, remaining sugar, and salt. Add nut meats and then add cream and Freeze, using three parts finely crushed ice to one part rock salt. '<?

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OAT WAFERS 1 egg I tablespoon melted 'j teaspoon salt } 4 cup rolled oats '+ cup raisins, seeded and cut in pieces X teaspoon vanilla Beat egg until light, add sugar gradually, and in Drop mixture by teaspoonfuls on a greased inverted dripping-pan one apart.

into circular shape with a case knife first dipped in cold water. in a moderate oven delicately browned. QUALITY CAKE y£ cup butter xyi cups sugar l/i cups Hour butter and add sugar gradually while then add eggs beaten Mix and sift flour and baking powder, and add alternately with to into buttered and layer cake tins and bake in a moderate oven. Put together and frost with -£J^

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Washington's Birthday Spreads QUALITY FROSTING 3 tablespoons molasses ]/2 cup water yi teaspoon lemon i cup nut meats Cook sugar, molasses, and water until mixture will nearly hold its shape when tried in cold water. Pour slowly while beating constantly on to the of Put in larger saucepan of set on range, and stir constantly until mixture begins to granulate on sides of saucepan. Remove small saucepan and beat until mixture is of right consistency to add flavoring and nut (preferably filberts) cut in makes a heavy, frosting, which should be spread with back of spoon, leaving a rough surface. KNICKERBOCKER FIGS <2 lb. washed figs 2 tablespoons sugar Maraschino cherries i teaspoon lemon juice Pecan nut meats yi cup sherry wine Stuff figs with cherries and nut meats, allowing two cherries and three nut meats cut in quarters to fig.

Mix Add

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figs, cover, and cook until figs are tender, turning and basting several times during the cooking. to board, in powdered in paper cases if they are at hand.

Arrange on a plate covered with a lace paper doiley.

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"We shall Do nothing but eat and make good cheer." Shakspere.

Oyster Cocktail St. Patrick's Soup Haddon Hall Halibut Tournados of Beef Crisp Crackers Batonet Potatoes n^K Soubrics of Spinach Cork Timbales Shamrock Salad Cheese Cakes Irish Iceberg Rolled Wafers

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OYSTER COCKTAIL Allow seven Blue Point oysters to each person, and season with three-fourths tablespoon lemontomato catsup, onehalf teaspoon finely chopped shallot, three drops Tobasco and to thoroughly and in cocktail glasses.

with finely chopped celery and garnish with small pieces green pepper. ST. PATRICK'S SOUP i quart milk 2 slices onion 1^2 teaspoons salt X teaspoon celery salt }i teaspoon pepper 3 tablespoons tomato catsup i teaspoon chopped parsley Cook potatoes in salted water; when rub a strainer.

Scald milk with and add to the add dry ingredients, mixed, soup; cook one minute, strain, add remaining butter and tomato catsup, and sprinkle with parsley. Serve in bouillon cups. c<r^

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CRISP CRACKERS Split common crackers and spread with butter, to onehalf cracker. Place in pan and bake in a moderate oven until delicately browned. HADDON HALL HALIBUT Wipe two slices chicken halibut, each weighing and cut salt and lemon fasten with small wooden skewers (tooth-picks), let stand thirty minutes. Cook over salted water, remove to plates, pour around mushroom sauce, and place a selected sauted mushroom cap on each. MUSHROOM SAUCE add flour, and on constantly, one cup and cup When boiling-point is reached, add one Sauterne sliced mushroom caps, a few grains pepper. Let simmer until caps are To obtain cover bones, skin, and trimming of fish with \J>^ ^>>-

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to the boiling-point and let simmer until reduced to one cup.

TOURNADOS OF BEEF Wipe six small fillets of beef, cut one and onethick, and saute six in butter in a hot iron frying pan. Remove to hot serving dish and pour around fat in pan to which have been added one-fourth cup boiling water, beef extract, and one spoon butter, bit by bit. Garnish with parsley. BATONET POTATOES and pare a vegetable in long and one-half inch in diameter. Fry in deep fat, drain on brown paper, and sprinkle with salt. SOUBRICS OF SPINACH two quarts spinach, drain, and chop.

Add two grated Parmesan cheese and the yolk of one egg slightly salt, cayenne, and a slight grating nutmeg and cook three minutes, stirring constantly; then add the white of one egg beaten Measure by rounding tablespoonfuls and saute in butter. Serve with a white sauce.

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CORK TIMBALES Line the sides of buttered timbale molds with green pepper cut in strips, which is accomplished by working around and around the pepper, u>ing scissors, and fill with the following mixture: Peel and chop three large mushroom caps. one tablespoon butter, and add one flour, and one-fourth cup cream. in, one at a time, the yolks of two eggs, then add mushrooms and season with salt, pepper, and paprika. in the of two timbales, remove from molds to circular pieces of sauted bread, garnish top of each with a sauted mushroom cap, and pour around the following sauce:

Melt two tablespoons butter, add two tablespoons flour, and pour on gradually onehalf cup each chicken stock and cream.

to the boiling-point and add beef extract and season with salt and pepper. SHAMROCK SALAD Pare cucumbers and cut in rectangular, boxshaped pieces two and three-fourths inches long by one and one-half inches high (being careful to keep all the angles right angles), then cut in keeping sections in original evenly and smoothly with Mayonnaise

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St.

Patrick's Day Luncheons dressing (stiffening one cup with one-half teaspoon granulated gelatin in spoon hot water) and garnish in centre with small pieces of green pepper cut to represent a shamrock; in corners with diamond-shaped pieces of truffle.

A small wooden skewer (tooth-pick) is useful to accomplish this garnishing.

individually in nests of lettuce leaves. CHEESE CAKES 4 tablespoons grated American cheese add and then add cheese and cut and in of eggs beaten salt and cayenne. Drop from tip of spoon on a buttered sheet one inch apart and bake in a moderate oven.

IRISH ICEBERG Green coloring Creme de menthe 34" cup lemon juice Chopped nuts a by and twenty minutes.

Cool, add lemon juice, and color with leaf green.

Freeze, using three pints finely crushed ice to one pint rock salt. c&r

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Serve in champagne glasses; pour over each portion one teaspoon ere me de menthe and sprinkle with chopped nuts, using almonds, walnuts, and pecans in equal proportions. ROLLED WAFERS l/i cup butter 7/% cup bread flour yi cup powdered sugar ]4, teaspoon almond extract Yt teaspoon vanilla Leaf green Chopped pistachio nuts the gradually, and milk drop by drop; then add flour, flavoring, and coloring.

thinly a broad, long-bladed knife on a buttered inverted drippingpan.

Crease in three-inch squares and bake in a slow Place pan on back of range, cut squares apart with a sharp knife, and roll while warm.

If squares become too brittle to place in oven to soften. If rolled tubular shape, tie in bunches narrow ribbon.

Colored wafers must be baked in a very slow oven and turned frequently, otherwise they not be of the uniform color that is desired.

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The name that dwells on every tongue No minstrel needs." Shamrock Canapes Spinach Soup Fillets of Halibut, Loomis Imperial Sticks Cole Slaw Kernels of Pork Savory Potatoes Stuffed Onions Malaga Salad Pistachio Ice Cream, Peach Sauce Condes

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8o SHAMROCK CANAPES Force cream cake mixture a pastry bag and tube in small groups of threes, which when baked make shamrock forms.

Split and fill with the following mixture: six sardines, freed from skin and bones, and add one and worked creamy, and two tablespoons Anchovy salt, cayenne, and lemon juice. Arrange for service on small individual plates covered with lace paper doilies and garnish with watercress.

SPINACH SOUP 4 cups chicken stock 2 quarts spinach ]A, cup flour 3 cups boiling water 2 cups milk Wash, pick over, and cook spinach thirty minutes in boiling water to which have been added teaspoon powdered and oneeighth of soda; chop, and rub sieve; add stock, heat to bind with butter and flour cooked together, add milk, and season with salt, pepper, and paprika.

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IMPERIAL STICKS Cut stale bread in one- third-inch slices, remove crusts, sparingly, and cut in Place in pan and bake in a moderate oven until delicately browned. Cut stale bread in slices, shape with circular cutters, making rings.

rings sparingly with butter and brown in oven. Slip three imperial sticks through each ring. FILLETS OF HALIBUT, LOOMIS Yi, lb. slices halibut i onion, sliced yi cup white wine 8 slices carrot 2 sprigs parsley i sprig thyme Bit bay leaf Wipe fish, cut into eight fillets, and arrange in pan.

Lay vegetables over fish, pour over wine, and add water to cover fish; then sprinkle with salt and pepper and add vinegar. Cover and let stand two hours.

Put on range, bring to boilingpoint, and let boil until fish is soft.

Remove to hot platter, over Loomis two grated Parmesan dot over with one tablespoon butter, and bake until delicately browned.

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LOOMIS y2 cup milk Yolk % cup fish liquor 2 tablespoons grated mild cheese Salt and cayenne add and then pour on gradually while and to the boiling-point, add cheese and egg yolk beaten, and season with salt and cayenne. To obtain liquor, cover bones, skin, and trimmings of fish with cold water. let stand one-half hour. to boiling-point and let simmer liquor is reduced to onethird cup.

COLE SLAW Select a small, heavy cabbage, take off outside leaves, and cut in quarters; with a sharp knife thinly.

Soak in crisp, drain, dry between towels, and mix with Cream Dressing. CREAM DRESSING Y2 tablespoon salt i egg slightly beaten i tablespoon mustard y, tablespoon sugar y, cup vinegar i% tablespoons melted y,.cup cream

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Mix ingredients in order given, adding vinegar Cook over strain, and KERNELS OF PORK Cut lean meat from a spare rib of pork; then cut in three-fourth-inch slices and cook in a hissing hot iron frying pan which has been rubbed over with fat pork.

in a row lengthwise of a hot platter, and on sides of platter pile Savory Potatoes and garnish with parsley. SAVORY POTATOES To two cups hot riced potatoes add three tablespoons butter, one teaspoon salt, and hot cream or rich milk to moisten.

very creamy, reheat, and add one tablespoon chopped cress and one and teaspoons chopped fresh mint.

STUFFED ONIONS Peel six large Bermuda onions and remove a part of inside.

and five minutes; drain and stuff.

in a baking dish on six thin fat salt pork, pour over one cup brown stock and bake in a moderate onions are to hot

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plates on circular pieces of sauted bread. liquor remaining in pan, remove fat, and add one beef extract and salt and pepper and pour over onions.

For the cook one tablespoon with one tablespoon finely chopped onion three Add one-half cup soft bread crumbs, one-half cup finely chopped raw veal, and two pork.

and a few pepper; then add one egg slightly beaten. MALAGA SALAD Mix one-half cup shredded pineapple, one-half cup celery cut in small pieces, and one-half cup Brazil nuts (from which skins have been removed) cut in small pieces. Mix in nests of lettuce leaves for individual service, and on top of each put five Malaga grapes, skinned, seeded, and marinated with a French dressing. PISTACHIO ICE CREAM, PEACH SAUCE 4 cups lukewarm milk 1 cup heavy cream i cups sugar Y% teaspoon salt \% Junket tablets 1 tablespoon cold water 1 teaspoon almond extract Green coloring 1 can peaches

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Mix and add junket tablets in a pudding-dish and let set.

Add flavoring and coloring.

Freeze and mold. Remove from mold and serve with peach sauce. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick.

Cool and cut fruit in small pieces. CONDES Y* cup powdered sugar oz. almonds, blanched and finely chopped Beat whites of eggs stiff and add sugar add almonds.

and cut in and long by one and inches wide.

Spread with mixture; avoid having it come close to edge. Dust with powdered sugar and bake fifteen minutes in moderate oven.

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'How beat our hearts big with tumultuous joy!" Dexter Canapes Mushroom Soup Perch Britannia Finger Sticks Ambassadrice Capon with Asparagus Anchovied Potatoes in Shells Crab Meat Mornay Easter Salad Piquante Mayonnaise Chantilly Mousse Salted Nuts Cream Mints Preserved Ginger

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go DEXTER CANAPES Cut stale bread in one-fourth-inch slices, then in oval shapes.

Toast on one side and spread untoasted anchovy each with a of tomato, cut same size as bread; spread tomato with mayonnaise dressing, sprinkle with the yolks of hard-boiled eggs forced through a potato ricer, and then the whites finely Garnish with a ring of green pepper around outside and a piece of olive and parsley in centre.

for service on small plates covered with a lace paper doiley. MUSHROOM SOUP yi. lb. mushrooms 3 pints consomme Separate stems from caps of mushrooms, chop stems, and break caps in pieces. Add consomme; bring slowly to the boiling-point and let simmer thirty Clear, the and shells of two eggs. PERCH BRITANNIA Clean fish, remove heads, tails, and back-bones, and cut in one-inch pieces crosswise. Cut thin of bacon same size as of perch.

fish and bacon alternately on skewers, •s^^v^

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having four of each. Brush over with olive oil mixed with in crumbs, fryin deep fat, and drain on brown paper. with sections of lemon. FINGER STICKS yi cup cream 1 yeast cake dissolved in 2 tablespoons sugar % cup lukewarm water iyi cups flour Scald cream and add sugar and lukewarm, add cake and Beat thoroughly, toss on floured board, and knead. Return to mixing bowl, cover, and let rise until mixture has doubled its bulk.

Roll out to onefourth inch in thickness and cut in finger-shaped Arrange on buttered sheet, cover again, let and delicately Brush two and return to oven for one minute. AMBASSADRICE CAPON WITH ASPARAGUS Dress, clean, stuff, truss, and roast a capon. Cut a in such fashion as to remove wishbone, not quite cutting off; then cut around second joints at body, also not cutting off, and wings back.

Cut breast meat in Cut as many one-third inch slices of bread as there are

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slices of breast meat and shape in cutlet form, spread one side with pate-de-fois-gras and saute in butter.

around bird, breast on croutons, and top of each with truffle.

With a sharp knife cut out breast bone and cavity asparagus tips or stalks, seasoned and parsley and serve with a gravy made from four fat in pan, spoons flour, one cup stock and cream, and ANCHOVIED IN SHELLS Wash and peel six medium-sized potatoes and bake, turning frequently. Cut a thin slice from each and scoop out inside, then force through a ricer.

two twelve anchovies cut in small pieces, one-eighth teaspoon nutmeg, and two-thirds cup hot Season with salt and pepper, refill shells, dot over with butter, and brown in a moderate oven. CRAB MEAT 2yi tablespoons cornstarch Y cup milk MORNAY Y cup chicken stock Y teaspoon salt Yolks of \Y cups crab meat Grated Young America Cheese Cfc^-sSa^.W^

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add cornstarch, and on milk and to the point, add salt, and let simmer two minutes, then add of casseroles, cover bottoms with crab meat, cover with sauce. Sprinkle with cheese and run under the sas flame to brown. EASTER SALAD Put in top of double boiler, cover with put part of double boiler which contains let cook on range thirty-five minutes. shells, and hot hold between thumb and finger while pressing into apple shapes.

Mix a bit of fruit red with cold water and brush over Insert clove to represent blossom end, a stem and leaves (hot-house lilac leaves answer the purpose) to represent stem, and serve on lettuce leaves with MAYONNAISE PIQUANTE To one cup add two and pickles,

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MAYONNAISE DRESSING i teaspoon mustard 1 teaspoon powdered sugar 2 tablespoons lemon juice \]/2 cups olive oil Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly.

As mixture thickens, thin with vinegar or lemon juice.

Add oil and or lemon alternately all is used, or beating constantly. If oil is added too rapidly, have a curdled appearance.

A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture to it.

It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added.

Olive oil for making mayonnaise should always be thoroughly chilled. A silver fork, wire whisk, small wooden spoon, or Dover Egg-beater may be used, as preferred. CHANTILLY MOUSSE 1 pint heavy cream meringues, broken in pieces drops Hundt's essence of violets <z&~

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a Dover Eggbeater, and add sugar, salt, essence of violet, and meringues.

in ice, using equal parts, and let to serving-dish and violets, angelica, and a bunch of fresh violets. MERINGUES i cup fine granulated sugar yi teaspoon vanilla Beat whites of eggs until stiff and add gradually, two-thirds cup in cup sugar and add Shape with spoon on tin sheet covered with letter paper and bake thirty minutes in slow oven. -^^.

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"Hospitality must be for service, not for show, or it pulls dawn the hostess." Emerson.

Rector Canapes Pimiento Bisque Souffled Crackers Halibut au Lit Cucumber Ribbons Crown of Lamb Currant Mint Sauce Potatoes Rissole'es Glazed Carrots with Peas Sweetbreads a la Huntington Malaga Salad Entire Wheat Bread Sandwiches Wordsworth Pudding Mock Macaroons Mint Paste

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RECTOR CANAPES Cut bread in one-fourth-inch in strips three and one-half inches long by one and one-half inches wide. Toast slightly on one side and spread untoasted caviare.

Decorate each with two of anchovies, placed from opposite corners diagonally on Between anchovies pickles and in each corner finely chopped olives. PIMIENTO BISQUE 3 pints chicken stock yi. cup rice }4 cup cream 4 canned pimientos rice in double boiler with Rub through a sieve and add pimientos, also rubbed through a sieve. Bring to the boiling-point, add salt, and cream mixed with the of slightly beaten. SOUFFLED CRACKERS Split common crackers and soak in ice-water, to in baking pan, and drop one-third teaspoon butter in centre of in a hot puffed and the time required being about forty minutes. \CM

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HALIBUT AU LIT Wipe a slice chicken halibut and cut in eight salt and lemon and fasten small wooden skewers.

a steamed fillet in the centre of each fish plate, and place on top of each a cooked mushroom cap.

with mushroom sauce and with watercress and radish cut in fancy shape. MUSHROOM SAUCE Melt three tablespoons butter, add three tablespoons flour, and pour on gradually, while stirring one cup point is reached add one-half cup cream, mushroom caps, sliced, and one sautcrne.

and The fish stock should be made from skin and bones of halibut.

The mushroom caps on should be cooked in sauce till soft.

CUCUMBER RIBBONS Cut a thick slice from both ends of cucumbers and pare; cut in one-fourth-inch Cut slices round and round to form ribbons, using a small sharp knife. Plunge into cold water and let salt, and pour over vinegar.

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/T y h ROAST CROWN OF LAMB Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim off backbone. Shape each piece in a semicircle, having ribs outside, and sew pieces together to form a crown. This work may be done at any first-class market. Trim ends of bones evenly, care being taken that they are not left too long, and wrap each bone in a thin strip of fat salt pork or insert ends in cubes of fat salt pork to prevent bone from burning; then cover with buttered paper. Roast one and one-fourth hours, basting frequently. Remove to hot platter, take off pork, and fill centre with glazed carrots and peas.

Garnish with parsley. Accompany CURRANT MINT SAUCE two-thirds tumbler of currant jelly in pieces, but do not beat it.

Add one and onehalf tablespoons finely chopped mint leaves and shavings from the rind of one-fourth orange. GLAZED CARROTS WITH PEAS Wash and scrape carrots; then cut in there should be four cups. Cook in boiling salted water to cover fifteen minutes, drain, and return to saucepan with one-half cup butter and one-

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and Add one can French peas, drained, in ten then seasoned with butter, POTATOES RISSOLEES pare, and trim new in egg shapes.

Let stand in cold water fifteen minutes, dry thoroughly, and fry in deep fat delicately browned. Drain and bake from twenty to twenty-five minutes or until potatoes are soft. CREAM SAUCE Melt two butter, add two spoons flour and stir until well blended; then pour on constantly one cup to the SWEETBREADS A LA HUNTINGTON Parboil a large sweetbread and cut in in hot frying-pan a of butter, adding enough beef extract to give sweetbread a glazed appearance. Cut bread in slices, shape with a circular cutter three and in diameter, and toast.

Spread each piece with two tablespoons grated

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Parmesan cheese seasoned with salt and paprika. Put in a shallow pan and pour over allowing three tablespoons to each piece of bread.

Arrange one piece of sweetbread on each piece of toast. Cover each sweetbread with three sauted mushroom caps and bake in a moderate oven five minutes, covering pan with a piece of glass.

MALAGA SALAD Seed and peel grapes and stuff canned pimientos.

tangerines sections and free skin and seed.

Mash a small cream cheese, moisten with French dressing, add one-fourth cup chopped pecan nut meats, and make balls size of grapes.

all on nests of lettuce leaves for individual service and serve with French dressing. ENTIRE WHEAT BREAD i yeast cake dissolved in l/i cup molasses yi cup lukewarm water 4^/3 cups coarse entire wheat flour Add sweetening and salt to milk, cool, and when lukewarm add cake and beat well, cover, and let rise to double its bulk; beat, and into greased bread pans, having pans one-half full; let rise and bake. *&&*-

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ENTIRE WHEAT BREAD SANDWICHES slices of entire wheat bread with creamed put in pairs, remove crusts, cut in any desired shapes, and pile on a plate covered with a doiley. WADSWORTH PUDDING 2 cups thin cream i}4 tablespoons granu3 tablespoons sherry lated gelatine i}4 tablespoons sauterne 2 tablespoons cold water Scald cream, add gelatine soaked in cold water, then add whites of eggs beaten stiff; add Remove from range, set in pan of icewater, and stir occasionally until mixture thickens, flavoring and into mold.

thoroughly, remove and surround with cubes of orange jelly. ORANGE JELLY l/2. box gelatine or \]4. cups boiling water 2 tablespoons granulated gelatine 1^ cups orange jui< e yi cup cold water 3 tablespoons lemon juice Soak gelatine in cold water, dissolve in boiling strain, and add to sugar and fruit juices. Turn into a shallow pan, chill thoroughly, and cut into cubes.

-*»J^>-

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MOCK MACAROONS i cup brown sugar i cup pecan nut meats Beat white of egg light, using a Dover egg-beater, and add Cut and in the nuts finely chopped and sprinkled with from tip of spoon, one inch apart, on a buttered sheet, and bake in a moderate recipe makes twenty-four little cakes.

MINT PASTE Soak three tablespoons granulated gelatine in one-half cup cold water thirty minutes. To two cups sugar add one-half cup cold water, and bring to the boiling-point; then add the gelatine and let boil twenty minutes. Remove from fire and add two tablespoons lemon creme de menthe, arid a few grains into a pan and let stand until stiff; then remove from pan, cut in cubes, and roll in confectioners' 0ir

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of No.

" The man's the best cosmopolite Who loves his native country best." Tennyson.

Iced Tomato Bouillon Salmon Balls Sweetbread Lenox Sandwiches Salad Rolls Strawberry Biscuit Macaroon Cocoanut Rings Lady Baltimore Cake Fourth of July Punch

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io8 of ICED TOMATO BOUILLON 2,% lbs. lean beef from round 2 lbs. marrow-bone 2 quarts cold water 1 can tomatoes 1 teaspoon peppercorns 1 tablespoon salt Carrot "I. /, V K cup each 1 urnip j > cut in small pieces -* 1 sprig parsley yi bay leaf 1 tablespoon lean raw ham, finely chopped Wipe meat and cut in inch cubes.

Put onein kettle marrow-bone, and tomatoes.

remaining half in hot fryingpan with some marrow from bone, kettle.

Heat slowly to boiling-point, and at temperature just below five hours.

Cook ham and vegetables add to soup, with peppercorns, salt, parsley, and bay leaf. Cook one and onehalf hours, strain, cool quickly, remove fat, and clear.

Chill in ice-box and serve in bouillon cups. SALMON BALLS i. tablespoon chopped onion yi teaspoon paprika 2 tablespoons chopped pepper % cup flour yi cup thin cream i$4 cups flaked salmon fc&Ss^V^

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of Cook onion and pepper in butter five minutes, Add and stir until well blended; then pour on gradually, stirring constantly, milk and cream. to the and add salmon.

Spread on a plate to cool. Shape in the form of balls, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper.

piled in fours around a mound of creamed peas. Put a small American flag in balls that are on top of groups. SWEETBREAD SALAD Parboil a pair of sweetbreads twenty minutes; and cut in one-half-inch cubes.

Mix with an equal quantity of cucumber cut in one-half-inch dice.

and paprika, and moisten with dressing. in nests of For the dressing, beat one-half cup heavy cream stiff, using Dover egg-beater. Add three tablespoons vinegar very slowly, continuing the highly and paprika.

LENOX SANDWICHES Blanch and shred two ounces almonds. in enough butter to prevent burning deli-

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no of cately browned.

Mix two tablespoons chopped pickles, one Worcestershire one chutney, and a few almonds and cook two minutes, stirring constantly. Mash a cream cheese and season with Spread unsweetened wafer with cheese mixture, sprinkle with nuts, and put together in pairs. Pile on a plate covered with a doiley.

White bread may be used in place of wafers.

STRAWBERRY BISCUIT MACAROON a brick mold to its depth with diluted the of water; then sweeten to mold to overflow with Macaroon Cream, adjust cover, pack in salt and ice, using equal parts, and let stand three hours. MACAROON CREAM }4 tablespoon granulated 73 cup rolled macaroons 3 tablespoons cold water Y cup scalded cream 1 pint thin cream Yi, cup powdered sugar Soak gelatine in water and dissolve in cream. Add except and cZZr

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of in when mixture begins to thicken, fold in the whip from cream.

COCOANUT RINGS i tablespoon sugar iU cups flour Shredded cocoanut the gradually, and egg well beaten; then add flour mixed and sifted with baking powder. Chill, toss one-half mixture on a board, and one-eighth Shape with a doughnut cutter. Brush over with white of egg and sprinkle with sugar and cocoanut.

Place on a buttered sheet and bake eight minutes in a slow oven. LADY BALTIMORE CAKE i cup butter 3>£ cups flour 1 cup milk Cream butter and add gradually, while beating Mix and sift flour and baking powder, and add alternately with milk to first mixture; add flavoring and cut and fold in whites of eggs, beaten until stiff and dry. in buttered and tins, seven $CSk\ ^§^

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of inches square.

Put. layers together with Fruit and Nut Filling, and cover with Fruit and Nut Filling and Ice Cream Frosting. FRUIT AND NUT FILLING ]l cup chopped raisins i cup water e cup chopped pecan nut figs, cut in thin strips sugar and water in a smooth graniteware saucepan until syrup will spin a thread when dropped tip of on to the of eggs beaten until stiff, and continue the beating until of right consistency to spread; then add remaining may be made and used between layers only. ICE CREAM FROSTING Yz cup water yi teaspoon vanilla Cook sugar and water in a smooth graniteware spin a thread when dropped tip of while beating constantly on to the whites of eggs beaten until stiff (but not dry), and continue the beating until of right consistency to spread; then add flavoring.

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of FOURTH OF JULY PUNCH }/i cup water 1 can sliced pineapple, cut in pieces 2 lemons ]/2 cup raspberry syrup X cup brandy 1 pint bottle Moselle wine 1 pint bottle Apollinaris Boil sugar and water five minutes and add remaining ingredients. Pour over a cake of ice.

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of MENU No. II 'Ah.

what noise is thai? Your pardon, madam; only a harmless entertainment after my own country fashion." Lucullus Lobster Jellied Veal, Horseradish Sauce Finger Rolls Sembrich Sandwiches Orange Ice Cream with Crushed Strawberries Nut Wafers Lemon Queens Claret Punch

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n6 of LUCULLUS LOBSTER Split a two-pound live lobster, remove claws, and crack.

chopped shallot and one and one-half tablespoons finely chopped carrot in one tablespoon butter five minutes.

Add one sprig thyme, bit of bay leaf, cup brown stock, and one-half cup canned tomatoes. Add and cut in Strain liquor in pan; there should be one cup.

Thicken liquor with two tablespoons butter and flour, cooked Add lobster meat to sauce with one and one-half tablespoons sherry wine. Fill buttered ramequin dishes with mixture, cover with buttered crumbs, and bake until crumbs are browned. JELLIED VEAL Soak one granulated in one-fourth cup cold water, and dissolve in one cup boiling water; then add one-fourth cup each sugar and vinegar, two tablespoons lemon juice, and one teaspoon cool, and when beginning to stiffen add one and one-half cold cooked veal cut in small cubes and one and canned pimientos cut in small

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of a and mold, cut in thin slices, and serve with HORSERADISH SAUCE Mix one tablespoon tarragon vinegar, two tablespoons grated horseradish root, one English mustard, one-half teaspoon salt, and a few add cup heavy stiff, and Evaporated horseradish may be used.

FINGER ROLLS yi cup heavy cream i yeast cake 1 tablespoon sugar % cup lukewarm water stilt i}4 cups flour Scald cream and add sugar and is lukewarm, add cake dissolved in lukewarm water and flour. Toss on a slightly floured board and let cut down, toss on a floured board, and pat and roll to one-fourth in Shape with a lady-finger cutter, first dipped in flour, place in a buttered pan, again let rise, and bake in a moderate Brush over with melted butter and return to oven to glaze.

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n8 of SEMBRICH SANDWICHES Cut white bread in one-fourth-inch slices and spread four slices on both sides sparingly with has been worked creamy; two on but one Put between cold boiled ham moistened with cream and seasoned with mustard and cayenne, and chopped nut meats moistened with mayonnaise dressing; there should be three of alternating mixtures.

Repeat a sufficient is prepared.

in cheese-cloth, press under a weight, and keep in a cool place until serving time. Cut in onefourth-inch slices for serving. ORANGE ICE CREAM WITH CRUSHED STRAWBERRIES i cup heavy cream i cup thin cream 2 cups orange juice Add cream slowly to orange juice, sweeten to freeze, and Remove from mold to chilled serving dish and surround with fresh strawberries, mashed and sweetened. with selected berries. ->5^^5^_^

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of NUT WAFERS 1 egg '.

( cup pecan nut meats ) yi tablespoon cinnamon y'i, tablespoon cloves ]4, tablespoon nutmeg Grated rind yi lemon 2 tablespoons brandy 2 cups flour the butter, and add egg and nuts finely chopped; then add sugar gradually Add lemon rind, and flour mixed and sifted with spices. Toss on a floured board, roll to one-fourth inch in a dipped in flour, and bake -on a buttered sheet in a slow oven until delicately browned. yi lb. butter yi lb. sugar i lemon Ya, tablespoon lemon juice QUEENS 5 ozs. flour yi teaspoon soda (scant) the gradually, and continue beating. Then add grated rind, lemon juice, and yolks of eggs beaten thick and lemon colored.

Mix and sift soda, salt, and flour, add to first mixture, and beat thoroughly. Add whites of eggs beaten Bake from twenty to twenty-five minutes in small tins.

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i2o of CLARET PUNCH i quart cold water Few shavings lemon rind ]4 cup raisins 1^3 cups orange juice 3/3 cup lemon juice 1 pint claret wine Put in to twenty minutes; add sugar and lemon rind, and boil five minutes. Add fruit juice, strain, pour in claret, and dilute with ice-water. "^^^^c^-^.

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of No.

"I feel the old convivial glow (unaided) o'er me stealing,— The warm, champagny, old particular punchy feeling." O. W. Holmes Molded Sweetbreads Truffle Sauce Tyrolienne Halibut Sweedish Rings Graham Strawberry Ice Cream Neuremburghs Fruit Punch

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T22 of MOLDED SWEETBREADS Parboil a pair of sweetbreads and cut in small cubes.

Fold into a chicken forcemeat and turn into a mold, first garnished with of truffles cut in fancy shapes.

Set in pan of hot water, cover with buttered paper, and bake until firm. and around Truffle FORCEMEAT Finely chop the breast of an uncooked chicken, pound in a mortar, then rub through a sieve. Add the of two and work until smooth.

Season highly with salt and paprika, and add heavy cream until of right consistency, which can only be determined by cooking a ball in salted will not keep in shape, more white of egg is needed.

If too stiff, add more cream. TRUFFLE SAUCE Melt three tablespoons butter, add four tablespoons flour, and pour on gradually, while stirring cup and chicken stock.

Bring to the boiling point, season with salt and paprika, and add two tablespoons chopped truffles.

<^T

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of TYROLIENNE HALIBUT Wipe two and pounds halibut, tie in cheese-cloth, and cook in Court Bouillon until bones.

flakes, and in a bowl.

Cover with Tyrolienne Sauce and garnish with slices of lemon, capers, and gherkins cut to represent fans. COURT BOUILLON '; cup carrot, onion, 6 peppercorns and cut in 2 sprigs parsley yi bay leaf i tablespoon salt 2 quarts water carrot, celery, and parsley with butter three minutes; add remaining ingredients and bring to the boiling-point. SAUCE TYROLIENNE To three-fourths cup mayonnaise add one-half tablespoon each finely chopped capers and parsley, one gherkin, and can tomatoes, stewed, strained, and reduced to two tablespoons. -^j^-

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of SWEEDISH RINGS Work into one cup bread dough one-half cup and cup lard.

thoroughly blended, toss on a floured board and knead, using enough flour to prevent dough from sticking.

Cut off pieces and using both hands, four and one-half inches long and one-third inch in diameter; then shape into rings. Sprinkle with chopped almonds seasoned with salt, arrange on a buttered sheet, and bake in a hot GRAHAM SANDWICHES Cut Graham in one-fourth-inch and spread with cream cheese mashed and moistened the pieces with chopped walnut meats and cover with remaining pieces. crusts and cut in halves diagonally, making triangles.

Arrange on a plate covered with a doiley. STRAWBERRY ICE CREAM 3 pints thin cream 2 boxes berries Wash and hull berries, and let two Mash and squeeze through cheese-cloth, then add cream and Freeze, using three parts finely crushed ice

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of to one part rock salt, and mold.

Remove from mold to chilled serving dish and garnish with one cup selected strawberries. NEUREMBURGHS x/i teaspoon cloves l/i cup powdered sugar <.t cup Hour l/i teaspoon cinnamon 1 tablespoon orange peel, finely cut G rated rind yi lemon ^-4 cup Jordan almonds Beat the whites of the eggs until stiff, and add sugar gradually, continuing the beating. add of eggs well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon Blanch almonds, cut in small pieces crosswise, and bake in a slow oven until well browned. Fold into the mixture, and drop by spoonfuls on a sheet dredged with cornstarch and powdered sn.cr-ir in equal proportions. Bake in a moderate FRUIT PUNCH 1 quart cold water 2 cups chopped pineapple 1 cup orange-juice yi cup lemon juice yi cup raspberry syrup Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water.

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" This night I hold an old accustom 'd feast.' Ganser Salad Brown Bread Sandwiches Raised Loaf Cake Priscilla Popped Corn Hot Coffee

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*3° GANSER SALAD Soak salt herring in lukewarm water to cover, drain, and cook in boiling water fifteen minutes. and flakes.

Add an equal of small cold boiled potato cubes and one-fourth the quantity of chopped hard-boiled Marinate with a French dressing, cover, and let stand in a cold place until serving time. one-fourth cup heavy cream until stiff and add two canned puree.

Mix with an equal quantity of mayonnaise dressing. Moisten Mound on a plate surrounded by a border of crisp lettuce leaves.

Pimiento puree is obtained by forcing canned pimientos through a puree strainer. BROWN BREAD SANDWICHES Cut brown bread in spread with creamed butter, and sprinkle with chopped peanuts, seasoned with Put together in pairs and arrange in a circle overlapping one another on a plate covered with a doiley. r<?

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BROWN BREAD 1 cup rye meal ^i tablespoon soda 1 cup granulated cornmeal 1 cup Graham Hour yi, cup molasses 2 cups sour milk, or i$4 cups sweet milk or water Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into well -buttered one-pound baking powder boxes, and steam two The covers should be before being placed on boxes, and then tied down with string, otherwise the bread in rising might force off covers.

Molds should never be filled more than two-thirds full.

RAISED FRUIT LOAF 2 cups brown sugar 2 cups bread sponge 2 teaspoons cinnamon 1 teaspoon clove 2 teaspoons soda 2 cups raisins 1 cup flour Cream butter and add gradually, while beating add sponge, spices, soda and salt mixed and sifted, and seeded, cut in quarters, and dredged with flour. Turn into two buttered and floured oblong pans. Let rise two and one-half

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hours and bake in a moderate oven sixty minutes.

Cover with Portsmouth Frosting. For the bread sponge mix one tablespoon each butter, sugar, and salt; add one yeast cake dissolved in one cup lukewarm water, and two and Let is light.

PORTSMOUTH FROSTING 2 tablespoons cream Confectioners' sugar 2 teaspoons melted butter Add confectioners' sugar to cream until mixture is of right consistency to spread; then add butter and vanilla and beat two minutes. PRISCILLA POPPED CORN 2 quarts popped corn 2 cups brown sugar yi. cup water Put butter in saucepan, and when melted add to and let boil sixteen minutes. Pour over corn, and stir until every kernel is well coated with mixture.

1 cup coffee 1 cup cold water 1 egg 6 cups boiling water frr- ~ ^jsLrf/&*x <

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Scald coffee-pot. Wash egg, break, and beat Dilute the add crushed shell, and mix coffee-pot, pour on water, and Place on front of range, and If not boiled, is cloudy; if boiled too long, too much tannic acid is developed.

The spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a cup to be sure spout is free grounds.

Return to coffee-pot and repeat.

Add perfects clearing. being heavier than hot water, sinks to the bottom, carrying grounds with it.

on back of range for ten minutes, where not Serve at once with cut susrar and cream.

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" When the apples arc all gathered And tlie chestnut trees are bare, When there s frost upon the garden And a chillness in the air, While a breath of early winter Finds the meadows brown and sere, Comes the welcome time for keeping Glad the Halloweven cheer." Rob's Rarebit Zephyrettes Sultana Fudge German Punch ^r>-

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ROB'S RAREBIT Y^ cup thin cream Y\ cup stewed and strained tomatoes % teaspoon soda 2 cups finely cut cheese 2 eggs, slightly beaten Mustard Put butter in chafing-dish; when melted, add Pour on, gradually, cream, and as soon as mixture thickens add tomatoes mixed with soda; eggs, and seasonings to as soon as cheese has melted, on toasted bread or unsweetened wafer crackers. SULTANA FUDGE 2 squares chocolate }4 cup milk % cup molasses X CUP English walnut Y$ cup butter meat, cut in pieces yi cup Sultana raisins Put butter into a saucepan; when melted, add and molasses.

Heat to point and boil seven minutes. Add chocolate and chocolate is seven minutes longer.

Remove from fire, beat until creamy, add nuts, raisins, and vanilla, and pour- at once into a buttered tin. Cool slightly and mark in squares.;*;*•

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Hallowe'en GERMAN PUNCH 1 cup grape juice Juice of 1 cup sweet cider 2 pint bottles mineral water J4 cup grapefruit juice Mix ingredients and add to Pour into punch bowl over a large cake of ice.

Many think a few gratings of nutmeg an improvement to in glasses.

*•'•'*<*

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" Sirs, you are very welcome to our house It must appear in other ways than words. Therefore, I seen:! this breathing courtesy." Hamlin Ham Timbales Ribbon Sandwiches Nut Ginger Cookies Peneuche Cider

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izj-O HAMLIN HAM TIMBALES _K tablespoon granulated i% tablespoons cold water yi cup chicken stock % cup chopped cooked ham ^2 cup cooked chicken yi pint heavy cream Y% teaspoon paprika Soak gelatine in water and dissolve in stock. Add chopped meat and stir until mixture begins to thicken; cream, beaten and seasonings. Mold, chill, and serve on lettuce Garnish with mayonnaise dressing. RIBBON SANDWICHES Cut white and Graham bread in slices, having four slices of white and three of Graham.

Spread two of white bread and Graham bread on both sides with creamed two of bread on but one Beginning with a white (buttered on but one pile in seven alternating bread, and have second of white bread (unbuttered on one side) on.top. Wrap in and press a light weight.

Cut in (for cut in halves crosswise.

^^-^^^-^^

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Hallowe'en NUT GINGER COOKIES 1 cup molasses y* cup shortening, melted ( 4 teaspoons soda 2 teaspoons ginger 1 cup sour milk Nut meats Add soda to molasses and add shortening, ginger, and Enough llour must be used to make mixture of right consistency to easily Let stand several hours in a cold place to thoroughly chill. Toss one-half mixture at a time on board and lightly to onein a round two in diameter, dipped in and a nut (preferably English walnuts) in centre of each. Bake on a buttered sheet. PENEUCHE 1 tablespoon butter ^ cup milk 2 cups brown sugar -' 4 cup chopped peanuts Put butter in saucepan, and when melted add sugar and milk. to the let twelve range, add nuts sprinkled and creamy.

Turn into a buttered tin. Cool slightly and mark in squares.

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" Thrice happy time, Best portion of the various year, in which Nature rejoicelh, smiling on her works Lovely, to full perfection wrought" Oysters with SherryThanksgiving Soup Popped Corn Roast Stuffed Turkey Brown Gravy Sweet Potatoes a la Bement Boiled Onions Turnip Croquettes Cranberry Conserve Chicken Pie Chiffonade Dressed Lettuce Puritan Pudding Foamy Brandy Sauce Mince Pie Pumpkin Pie Nuts and Raisins Assorted Fruit

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OYSTERS WITH SHERRY Allow six for each person and pour over two sherry wine, mixed a few of and Let stand in ice-box for fifteen minutes. in cocktail glasses. THANKSGIVING SOUP 1 can corn 1 quart milk 2 slices onion yi cup water Yz can tomatoes yi teaspoon soda 2 teaspoons salt Y% teaspoon pepper Scald milk corn and Mix with water to form a smooth paste and add scalded Cook twenty minutes, stirring constantly rub a sieve.

Cook tomatoes ten minutes, add soda, and rub through a sieve. Combine mixtures, add butter bit by bit, and seasonings.

Accompany popped corn. ROAST TURKEY Dress, clean, stuff, and truss a ten-pound cock turkey.

Place on its side on rack in a drippingpan, rub entire surface and breast, legs, and wings with one-third cup butter,

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rubbed until creamy and mixed with one-fourth cup Dredge bottom of pan in a hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add two cups boiling water. basting every fifteen turkey is require about For basting, use one-half cup butter melted in onehalf cup boiling water, and after this is used baste fat in pan.

During cooking turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning.

Remove string and skewers, place bird on hot platter, and garnish with sliced canned pineapple (drained, dried on a towel, and sautc'd in molds of cranberry conserve placed on pineapple, and celery tips.

2 cups cracker crumbs ^2 cup melted butter Sage 1 egg 2 3 cup scalded milk -3 cup hot water Melt butter in milk and water, and pour over to which seasonings have been added; then add egg slightly beaten. ^1 W+S

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BROWN GRAVY Pour off liquid in pan in which turkey has been roasted.

From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan.

season with salt and pepper, strain. el ^j^s.;/' \ ^rvC SWEET POTATOES A LA BEMENT Pare sweet potatoes and cut in one-third-inch slices lengthwise.

Parboil ten minutes in boiling salted water to cover, drain, and saute in butter. Remove to a hot serving dish, pour over Jamaica rum, and light when sending to table. BOILED ONIONS Put onions in cold water and remove skins while under water.

Drain, put in a saucepan, and cover with boiling salted water; boil five minutes, drain, and again cover with boiling salted water. one hour or soft, but not broken.

Drain, add a small quantity of milk, cook minutes, and season with butter, salt, and pepper.

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TURNIP CROQUETTES pare, and cut turnips in quarters.

Strain until tender, mash, pressing out all water is possible.

is best accomplished by wringing in Season one and onefourth cups with salt and pepper, then add yolks of two eggs slightly beaten. Cool, shape in small croquettes, dip in crumbs, egg and crumbs again, fry in deep fat, and drain. CRANBERRY 1 quart cranberries i'/s cups water }4 lb. seeded raisins CONSERVE J4 lb. walnut meats i}4 lbs. sugar Pick over and wash cranberries, put in a stewpan with one-half the water and boil until skins break.

a strainer and add remaining water, raisins, nut meats broken in pieces, orange finely cut (seeds being removed), and sugar. to the let five minutes.

Mold and PUFF PASTE 1 pound butter pound pastry flour Wash the butter, pat and until no water flies.

Reserve two of and

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remainder a circular piece and put on board.

Work two tablespoons of butter into flour with the tips of fingers of the right hand. Moisten to a dough with cold water, turn on slightly floured board, and knead one minute. Cover with towel and let stand five minutes. Pat and keeping paste a little wider than long, and corners square. If this cannot be accomplished with rolling-pin, draw into shape with fingers. Place butter on centre of lower half of Cover butter by folding upper half of paste over it.

Press edges firmly, to enclose as much air as possible. Fold right side of paste over enclosed butter, the left side under enclosed butter. Turn paste half-way round, cover, and let stand five minutes. Pat, and roll one-fourth inch thick, having paste longer than wide, lifting often to prevent paste sticking, and dredging board slightly with Avhen necessary.

Fold from ends toward centre, making and let stand five minutes.

Repeat twice, turning paste half-way round each time before rolling.

After fourth rolling, fold from ends to centre, and double, making four layers.

Put in cold place to

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if outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping-pan, and place between dripping-pans of crushed ice. If paste is to be kept for several days, wrap in a napkin, put in tin pail and cover tightly, then put in cold if in ice-box, do not allow pail to come in direct contact with ice.

Baking of puff paste requires as much care and judgment as making.

After shaping, thoroughly before Puff paste requires hot oven, greatest heat coming from the bottom, that the paste may properly rising it is often necessary to decrease the heat by lifting covers or opening the check to stove. frequently that it may rise evenly.

Rules for Washing Butter.—Scald and chill an earthen bowl.

Heat palms of hands in hot water and chill in cold water.

By following these directions, butter will not adhere to bowl nor hands. Wash butter in bowl by squeezing with hands until soft and waxy, placing bowl under a cold-water faucet and allowing to run.

A amount of butter may be washed by a wooden spoon in place of the hands.

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i **> h CHICKEN PIE Dress, clean, and cut up two young fowls or chickens.

Put in a stewpan with one-half onion, sprig of parsley, and bit of bay leaf; cover with and tendei.

When chicken is half cooked, add one-half tableand one-eighth Remove chicken, strain stock, skim off fat, and then cook until reduced to four cups. Thicken stock with one-third cup flour diluted with enough cold water to pour easily. Place a small cup in centre of baking-dish, arrange around it pieces of removing some of the larger bones, pour over gravy, and cool. Cover with pie-crust in which several incisions have been made, that there may be an outlet for escape of steam and gases.

Wet edge of crust and put around a rim, having rim come close to edge. Bake in a moderate oven until crust is well risen and remnants of pastry and cut in diamondshaped and pie when reheated.

If puff paste is used, it is best to bake top separately.

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CHIFFONADE DRESSED LETTUCE Remove leaves from stalks of one head lettuce, discarding outside wilted ones.

in cold water, drain, and dry on a towel. in as nearly the original shape as possible and CHIFFONADE DRESSING 2 tablespoons parsley "I >2 teaspoon black pepper red | J 4 ' teaspoon paprika 1 teaspoon shallot 6 tablespoons olive oil 2 hard-boiled eggs j Mix thoroughly, and shake two minutes.

PURITAN PUDDING 9 common crackers i)4 cups seeded raisins 3 pints milk 6 eggs, well beaten i}4 teaspoons vanilla l/i grated nutmeg 2 cups cream Split crackers and butter generously. bottom of buttered pudding dish and sprinkle with one-third the Repeat twice.

Mix excepting cream, and pour over crackers. Let stand three 1^^'^y ir^/ ^ ^

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hours, then add cream.

Cover, and cook in a very slow oven four hours.

FOAMY BRANDY SAUCE 1 cup brown sugar % cup cream 2 tablespoons brandy Cream butter and add gradually, while beating constantly, sugar; then add brandy (very slowly), yolks of eggs beaten until thick, and cream. in double boiler, stirring constantly until mixture then pour gradually on to the stiffly beaten whites of eggs.

QUALITY PASTE yi cup lard 2 cups pastry flour Chop lard into flour (once sifted) and moisten to a very stiff dough with water, using a caseknife.

Cut into dough butter, and chill for three Toss on a floured board, dredged sparingly with flour, and pat with rolling-pin and then roll to one-fourth inch thick, keeping paste longer than wide and corners square.

If this cannot be accomplished with the rolling-pin, draw into shape with the fingers.

Fold so as to make three layers, €%&*~-

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iS5 turn half-way round, pat, and roll out; repeat three times, when paste is ready to use. MINCE PIE MEAT 4 lbs. lean beef 2 lbs. beef suet Baldwin apples lbs. sugar 2 cups molasses 2 quarts cider 4 lbs. raisins, seeded and cut in pieces 3 lbs. currants >2 lb. finely cut citron i cjuart cooking brandy tablespoon cinnamon and mace tablespoon powdered 2 grated nutmegs i teaspoon pepper Salt to taste Cover meat and suet with boiling water and cook until tender, then cool in water in which they are cooked; the suet to top, forming a cake of fat, which may be easily removed. chop meat, and add it to twice the amount of apples.

The apples should be quartered, cored, and pared previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add sugar, molasses, cider, raisins, currants, and citron; also suet and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, occasionally, and cook slowly two hours brandy and spices. -**\*Y

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MINCE PIE Line a perforated tin pie plate with Quality Paste, and fill with mince meat. Wet edges of crust with cover with upper crust, and press edges together. Ornament with a rim and perforate upper crust that steam may escape.

PUMPKIN PIE \yi cups steamed and strained pumpkin % cup brown sugar i teaspoon cinnamon yi teaspoon ginger 2 eggs, slightly beaten i}4 cups milk yi cup cream Mix ingredients in order given and bake in one crust.

"Hi vi\./^S \ <?

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"How many tilings by season seasoned are To their right frame and true perfection." Shakspere.

Celery with CaviareOyster Soup Oyster Crackers Roast Turkey Giblet Stuffing Potato and Spinach Croquettes Glazed Silver Skins Squash Souffle Frozen Cranberries Cucumber Cups Brown Bread Sandwiches New England Thanksgiving Pudding, Mousselaine Sauce Vanilla Ice Cream, Dewey Sauce Pastry Jelly Rolls Assorted Nuts Bonbons Toasted Crackers Stuffed Dates

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CELERY WITH CAVIARE Cut celery in two-inch pieces and curl. uncurled portions caviare.

for individual service on a small crisp lettuce leaf on a fancy plate and a radish cut to represent a tulip. To Curl Celery.—Cut thick stalks of celery in two-inch pieces. With a sharp knife, beginning at outside of stalks, make five cuts parallel with other, extending the length of six cuts at right angles to cuts already made.

Cut other end in same fashion. Put in or ice water and let several hours, when they will curl back, and celery will be found very crisp. i quart oysters i quart chicken stock ]A, cup butter l/i cup flour i cup cream OYSTER SOUP i teaspoon Worcestershire i teaspoon finely chopped parsley Pick oysters and parboil in their own liquor five minutes. Strain liquor, add stock, and to Melt butter, add and stir until well blended, then pour on gradually,

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stirring constantly, the hot to the boiling-point and let simmer five minutes. Just before add and parboiled ROAST TURKEY Dress, clean, stuff, truss, and roast a ten-pound turkey.

Remove to hot platter and garnish with celery tips.

GIBLET STUFFING chop giblets.

Split sixteen common crackers and spread with butter, allowing to over two and three-fourths cups stock in which giblets were cooked. When crackers have taken up stock, add chopped giblets, and season CHESTNUT GRAVY Pour off liquid in pan in which turkey has been roasted.

From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan.

Add onehalf cup French chestnuts blanched, boiled, and cut in pieces.

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Oi\> POTATO AND SPINACH CROQUETTES To two cups hot riced potatoes add two tablespoons butter, yolks two eggs slightly beaten, and cup finely chopped cooked spinach.

Shape same as potato croquettes, dip in flour, egg and crumbs, fry in deep fat, and drain on brown paper. Pile on a hot serving plate and garnish with parsley. GLAZED SILVER SKINS Peel twelve small onions and cook in boiling salted water until tender. Drain thoroughly and saute in to which is added one delicately SQUASH SOUFFLE To two cups hot steamed squash, forced through a sieve, add one tablespoon brown sugar, one teasalt, one-eighth teaspoon pepper, one and one-half cups rich milk, and the of two eggs beaten until thick and lemon colored. Cut and fold in the whites of two eggs, beaten until stiff and dry, turn into a buttered baking dish, and bake until firm.

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FROZEN CRANBERRIES Pick and cranberries.

Add one and one-half cups boiling water and two and let twelve skimming twice during the cooking.

Rub through a sieve, cool, and fill to overflowing one-half pound baking powder boxes with mixture.

in ice, equal parts, and let stand four hours. CUCUMBER CUPS Pare cucumbers; remove a thick slice from each end, and with a sharp-pointed knife make eight grooves at equal distances lengthwise of cucumber.

Cut crosswise, making or four cupshaped pieces; then cut in slices crosswise, keeping in original shape. Scoop out some of the centre of each, arrange on crisp lettuce leaves for individual service, and fill with CREAM FRENCH DRESSING % teaspoon paprika 3 tablespoons olive 01 6 tablespoons heavy cream Mix four ingredients then add cream beaten until

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BROWN BREAD SANDWICHES See page 130, under Hallowe'en Spreads, Menu No. I.

NEW ENGLAND THANKSGIVING Y2 cup melted butter 1% cups rolled crackers 1 cup molasses yi grated nutmeg y 2 teaspoon cinnamon 1 54 cups raisins Pour milk crackers and cool; add nutmeg, cinnamon, salt, and butter; parboil raisins until soft by cooking in boiling water to cover, seed, and add to mixture; turn into buttered bread pan, set in larger pan of hot water, and bake slowly three hours, after first half-hour to prevent raisins from settling. MOUSSELAINE SAUCE 1 cup heavy cream 1 cup powdered sugar 2 tablespoons brandy Beat yolks of eggs until light, and add gradually, while beating constantly, sugar and brandy. Place on range and cook ^^^^^^-^

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Set in pan of iced or very cold water, and beat is cold; then add cream, beaten until stiff, vanilla, and salt. FRENCH VANILLA ICE CREAM, DEWEY 2 cups heavy cream !s teaspoon salt Beat eggs slightly and add sn~ar, mixed with adding hot milk.

Cook in double boiler, continuing the stirring until mixture thickens and a slight coating is formed on the cool, and add and parts finely crushed ice to one part rock salt, to insure a smooth, fine-grained cream. in coupe glasses with Dewey sauce. DEWEY SAUCE 2 egg yolks y2 cup water 1 teaspoon Orange Curacoa 2 tablespoons Jamaica rum and two syrup slowly, while beating constantly, on to the well-beaten yolks of eggs, return to fire and cook,

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stirring constantly, until mixture thickens slightly. Cool and add flavoring. PASTRY JELLY ROLLS Roll paste to one-eighth inch in thickness and cut in pieces xive inches by three inches. with jelly that has been beaten with a silver fork of right consistency to evenly.

Sprinkle with chopped pecan nut meats and roll. Place on unbuttered sheet and bake in a hot oven delicately browned. STUFFED DATES a cut the entire length of dates and remove stones. cavities with Cream Cheese, worked until smooth and seasoned highly with and shape in original form.

Pile in rows on a plate covered with a doiley.

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"Heap on more wood, the wind is chill; But let it whistle as it will, We'll keep our Christmas merry still." Scott.

Sardine Cocktail Chicken Consomme with Oysters Pulled Bread Salted Pecans Spanish Mackerel, Jaffa Dressed Cucumbers Roast Goose Potato Stuffing Apple Baskets Sweet Potatoes with Sherry Cauliflower, Hongroise Christmas Salad Cheese Stars Fruit Pudding Monroe Sauce Parfait Armour Lady Fingers Bonbons Toasted Crackers Roquefort

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SARDINE COCKTAIL Drain one small box sardines, free from skin and bones, and separate into small pieces. Mix one-half cup tomato catsup, two teaspoons Worcestershire Tabasco Sauce, the juice of one lemon, and salt to taste. Add sauce to sardines, chill thoroughly, and serve in scallop shells placed on shallow Small plates on a bed of crushed ice. CHICKEN CONSOMME i pint oysters >2 cup cold water 4 cups chicken stock WITH OYSTERS yi. cup cream Wash oysters and reserve soft portions. Chop tough portions, add cold water, bring to the boilingpoint, and let simmer twenty-five minutes. through a double thickness of cheese-cloth and add chicken stock.

Season with salt and cayenne, add cream, and soft parts of oysters cooked until plump.

PULLED BREAD crusts a long loaf of freshly baked water bread.

Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using two three-tined forks. Cook in a slow oven until delicately browned and

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thoroughly dried.

A baker's French loaf may be used for pulled bread if home-made is not at hand. SALTED PECANS Buy pecan nut by the Put one-fourth cup olive oil in a small saucepan, and when heated put in nut meats and stir constantly until they are heated and crisp. Remove with a spoon or small skimmer to brown paper, taking up as little oil as possible, and sprinkle with salt; repeat until one-fourth pound is fried.

SPANISH MACKEREL, JAFFA Split fish, clean, cut off head and tail, and remove backbone.

Place in buttered pan, and shake over (through a fine strainer) one teaspoon salt, mixed curry powder.

Work one tablespoon butter until creamy and mix with one Anchovy Essence.

and twenty-five basting times during the melted butter.

Mix one-fourth cup blanched and chopped almonds, one tablespoon capers, and onehalf cup brown or chicken stock, and let simmer buttered bread crumbs, and bake until crumbs are brown.

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ROAST GOOSE, POTATO STUFFING Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, salt and pepper, and lay six fat pork breast.

Place on rack in dripping-pan, put in hot oven, and two Baste every fifteen with fat in pan. Remove pork last half hour of cooking.

Place on platter, cut string, and remove string and skewers. Garnish with Apple Baskets and watercress.

POTATO STUFFING hot boiled a potato ricer.

Add one-third cup melted butter, one cup cream, three eggs well beaten, and two medium-sized onions finely chopped. Beat two minutes and season with salt and pepper. APPLE BASKETS Cut two pieces from each apple, leaving what remains in shape of basket with handle, after cutting out pulp. Chop pulp; there should be two Put in a stewpan and add fourths pound light brown sugar, juice and rind <

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of one lemon, one ounce ginger root, a few grains salt, and enough water to prevent apples from burning.

and adding water as necessary. SWEET POTATOES WITH SHERRY mashed boiled sweet salt, pepper, and sherry Moisten with rich milk and beat vigorously. Pile lightly on hot vegetable dish. CAULIFLOWER HONGROISE Prepare cauliflower as for boiled cauliflower, and steam in pieces and pour over the following sauce: Mix one and one-half teaspoons mustard, one and teaspoons one powdered sugar, and one-fourth teaspoon paprika. Add yolks three eggs slightly beaten, one-fourth cup olive oil, and one-half cup over hot water until mixture thickens. range, and add two cooked with one teaspoon finely chopped onion three minutes, and one teaspoon parsley.

' -..ill

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CHRISTMAS SALAD Pare and six medium-sized tomatoes.

When ready to serve cut in eighths (not severing sections) and open like the petals of a flower on a nest of Mash a cream moisten with French dressing, and make into tiny balls about the size of a pea. Place eight cheese balls in centre of each tomato. DELMONICO DRESSING ]A. teaspoon salt X teaspoon pepper 4 tablespoons olive oil y^ tablespoon finely chopped 1 tablespoon finely chopped parsley red pepper Mix ingredients and stir until well blended. CHEESE STARS Roll paste to one-fourth inch in thickness and sprinkle one-half with grated cheese seasoned with salt and cayenne.

Fold, press edges firmly together, fold again, pat, and more cheese and proceed as before; repeat twice. Cut in three-inch squares and make diagonal cuts at corners, alternate corners to centres in such a way as to make stars. Bake on a tin sheet and arrange on a plate covered with a folded napkin.

&&*

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1 cup beef suet 27 j cups stale bread crumbs 1 cup grated carrots l/i cups browned sugar 1 tablespoon vinegar FRUIT PUDDING 1 cup seeded and cut in pieces 3 4 cup currants Yi cup flour \]/z teaspoons salt 1 teaspoon cinnamon l/i teaspoon grated nutmeg j 4 ' teaspoon cloves Work suet until creamy and add bread crumbs and carrots.

Beat egg yolks until light and add gradually, while beating constantly, sugar. Combine mixtures and add lemon rind and vinegar. Mix fruit and dredge with flour mixed and sifted with salt and spices. Add to mixture, then add of eggs beaten a garnished of citron, cover, and steam three and one-half hours. MONROE 1 cup brown sugar l/i cup hot water 2 tablespoons cornstarch 2 tablespoons cold water zs teaspoon salt Few grains nutmeg 2 tablespoons sherry wine Bring sugar and water to boiling-point and let simmer fifteen minutes. Add cold water to corn-*3MY

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starch and stir until smooth. Add gradually to stir until ingredients are blended, then let simmer forty-five Add remaining ingredients and serve at once. PARFAIT ARMOUR 2% cups orange juice X cup lemon juice Mix water and to the point, and let boil one minute.

Add juices, and grated strain, and using three parts finely crushed ice to one part rock salt.

Serve in tall coupe glasses. depression in ice, extending height of glass and having inch in diameter. Fill with one teaspoon Grenadine, one teaspoon Kirsch, and one-half teaspoon brandy, being sure to add liquors in order mentioned.

LADY FINGERS See page 41, St.

Valentine Menu II.

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"At last the dishes were set on and grace was said. It was succeeded by a breathless pause as Mrs. Cratchit, looking all along the carving knife, prepared to plunge it in the breast of the goose; but when she did, and when the long expected gush of stuffing issued forth, one murmur of delight arose all round the board, and even Tiny Tim, excited by the two young Cratehits, beat on the table with the handle of his knife and feebly cried, ' Hurrah!' Hallo!

great deal of steam!

The was out of the copper.

In a minute Mrs. Cratchit entered—flushed, but smiling proudly the pudding, like a speckled cannon-ball, so hard and firm, blazing in or ha/f-a-qiiiirleru of ignited and bedighl with Christmas holly stuck into the lop." From Dickens' Christmas ('ami. Grapefruit with Apricot Brandy Filippini Consomme Celery with Roquefort Roast Duck Grape Jelly Potatoes in Cream St. Denis Croquettes Breslin Patties Stuffed Tomato Salad Somerset Sandwiches English Plum Pudding Brandy and Hot Sauce Coupe Moquin Water Crackers Camembert Bonbons V^f

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GRAPEFRUIT WITH APRICOT BRANDY Wipe grapefruit and cut in halves crosswise. a sharp-pointed knife make a cut separating pulp from skin around entire circum-/ ference; then make cuts separating pulp tough portion which divides fruit into sections.

Remove tough portion in one piece, which may be accomplished by one cutting with scissors at stem or blossom end close to skin.

fruit pulp left in grapefruit skin generously with Let ten minutes, and serve very Place on plate, add one-half spoon apricot brandy to each portion, and garnish with a candied cherry. FILIPPINI CONSOMME 2 cups consomme 1 cup brown stock 3 tablespoons pimiento puree 3 tablespoons sherry wine Mix first four ingredients and season with salt and cayenne.

Clear, using the white and shell of one egg.

To obtain puree, canned pimientos through a puree strainer.

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CONSOMME 3 lbs. beef, poorer part of round lb. marrow-bone 3 lbs. knuckle of veal 1 quart chicken stock Carrot Turnip Yi cup sliced onion Yi cup each, cut in dice 1 tablespoon salt 1 teaspoon peppercorns 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley yi bay leaf 3 quarts cold water Cut beef in one-and-one-half-inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones.

Let Heat to boiling-point and let simmer three hours, removing scum as it forms on top of kettle.

Add one quart liquor in which a fowl was cooked and simmer two hours. Cook carrot, turnip, onion, and in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, cool quickly, remove fat, and clear.

To clear soup fat and put quantity to be cleared in stewpan, allowing white and shell of one egg to quart of Beat egg slightly, break shell in small pieces, and

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add to stock.

Place on front of range and is reached; two Set back where it may simmer twenty minutes; remove scum and strain through double thickness of cheese-cloth placed over a fine strainer.

If stock to be cleared is not sufficiently seasoned, additional seasoning must be added as soon as stock has lost its jelly-like consistency, not after clearing is effected. BROWN SOUP STOCK 6 lbs. shin of beef 3 quarts cold water % teaspoon peppercorns y2 bay leaf 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley Carrot ] Turnip I }4 cup each, cut in dice J 1 tablespoon salt Wipe beef, and cut the lean meat in inch cubes. of meat in hot frying-pan in marrow a marrow-bone.

Put two-thirds with bone and fat in soup kettle, add water, and for thirty minutes. on back of range, add browned meat, and heat to As scum rises it should be removed. Cover and cook slowly six hours, keeping below boiling-point during cook^v^o^s^V^

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ing.

Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

CELERY WITH ROQUEFORT Select short tender stalks of celery, leaving on leaves; wash and chill thoroughly. Work threefourths tablespoon butter until creamy and add one and one-half tablespoons Roquefort Season with salt, pepper, and paprika, and spread on inside of celery stalks. Serve on crushed ice.

ROAST DUCK Dress and clean duck.

Put in body chopped apples mixed with one chopped onion. is not to be served.

Truss, place on rack in dripping-pan, pepper, and dredge bird and bottom of pan with Roast in a hot oven until tender, the time required being about one and one-fourth hours, basting every ten minutes with one-fourth cup in one-fourth cup and after that is gone with fat in pan. to hot platter and garnish with St.

Denis croquettes and parsley.

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i8o POTATOES IN CREAM Wash potatoes, boil with their jackets on until soft, drain, and let stand several hours. Peel and cut in one-third inch cubes. Measure and put a saucepan, adding one tablespoon butter to each cup generously Add cream to cover and cook very slowly forty minutes. ST. DENIS l/± cup hominy lA cup boiling water r/2 teaspoon salt CROQUETTES ^i cup scalded milk 3 teaspoons grated horseradish root Steam hominy with water until it has absorbed water; then add salt and milk and steam Add butter and horseradish, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. BRESLIN PATTIES Put one pint in strainer, bowl, and pour cup Pick over oysters to see that no particle of shell adheres to tough muscles, and add to liquor which has been strained through cheese-cloth. Parboil oysters and again strain liquor. Melt three table*-S ss$^s^\^v

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Christmas Dinners [S3 spoons butter, add four and one-half tablespoons flour, and pour on gradually the oyster liquor and enough milk or cream to make one and one-half cups liquid.

Season with salt, pepper, and celery Reheat oysters in sauce and add one-half cup finely cut celery. Fill patty cases made of puff paste with mixture. STUFFED TOMATO SALAD Skin six small tomatoes, cut a slice from stem end of each, and remove inside.

inside with salt, invert, and let stand at least onehalf hour.

Mash one-half cream cheese and add six pimolas, one tomato pulp, one tablespoon chopped parsley, one-fourth teaspoon dry mustard, and enough French Dressing to moisten.

tomatoes Arrange in nests of lettuce leaves and serve with Mayonnaise Dressing. SOMERSET SANDWICHES Mash a cream cheese and moisten with French of Graham with mixture and sprinkle with chopped pecan nut Cover with bread, remove crusts, cut in finger-shaped pieces, and toast on both sides.

Serve hot with a dinner salad.

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ENGLISH PLUM yi lb. stale bread crumbs i cup scalded milk yi lb. sugar ^4 lb. raisins, seeded, cut in pieces and floured ~%, lb. currants 2 oz. finely cut citron yi. lb. suet yi cup wine yi grated nutmeg yi teaspoon cinnamon yi teaspoon cloves z<3 teaspoon mace i}4 teaspoons salt Soak bread crumbs in let add of currants, and citron; chop suet, and cream byusing the hand; combine mixtures, then add wine, nutmeg, cinnamon, cloves, mace, and whites of into buttered cover, and steam six hours. Serve with Brandy and Hot Sauce. one-third cup butter and add gradually, while constantly, one cup brown and two by Force through a pastry bag with rose tube, and green and cherries.

HOT Mix cup cornstarch, and a few grains salt. Add gradually,

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Christmas Dinners stirring constantly, one cup and boil five minutes. Remove from lire, add one and two brandy; then color with fruit red. COUPE MOQUIN 2 cups sdL,'ar 2 cups orange juice yi cup lemon juice Grated rind of j tablespoons Creme de Menthe Mix first five ingredients and freeze to a mush, then add Creme de Menthe and the freezing.

When ready to serve, fill champagne or coupe glasses with ice and garnish with Bar-le-duc currants and orantrc peel.

If one is not fond of Creme de Menthe, it may be omitted.

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NO.

'; Look down, you gods, And on this couple drop a blessed crown." Shakspere.

Chicken a la King Lettuce Sandwiches Salmon Mayonnaise Reception Strawberry Bombe Lady Fingers Wedding Cake in Boxes Pineapple ^V ^^^

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CHICKEN A LA KING 2yi tablespoons chicken fat yi cup cream \yi tablespoons cornstarch ^4 cup chicken stock i cup cold boiled fowl, cut in strips.

lA cup sauted sliced mushroom caps yi cup pimiento strips fat, add cornstarch, and well blended, then add salt, and pour on while stirring constantly, stock, milk, and cream.

Bring to the boiling-point and add fowl (using preferably white meat), sauted mushroom caps, and egg beaten; then add butter, bit by bit.

strips are cut from canned pimientos. LETTUCE SANDWICHES Put fresh, crisp leaves, washed and thoroughly dried, between thin slices of buttered bread, having a teaspoon of mayonnaise on each leaf.

SALMON Wipe three slices fresh salmon cut two inches thick, place in a pan, and cover with cold water to which have been added two cloves, two slices

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lemon, one small sliced onion, six slices carrot, one sprig parsley, one teaspoon salt, one-fourth cup and one-fourth cup Cover closely and let stand three hours. Place on range and let simmer until fish is tender. Cool, place on serving dish, remove skin and bones, and spread evenly and smoothly with one and one-third cups Mayonnaise Dressing, to which has been added two teaspoons dissolved granulated with truffles and peppers cut in fancy shapes and celery tips.

RECEPTION i}4 teaspoons salt X cup butter 1 yeast cake dissolved in 2 tablespoons sugar,' 4 cup lukewarm water Add to lukewarm, add cake and and let light.

Cut down and add enough to knead (about two and one-half let toss on board, pat, and to in small biscuits, place in rows on floured board, cover, and let rise fifteen min-

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utes.

handle of large wooden or toy rolling-pin roll through centre of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan, cover, let rise, and bake in a hot oven. STRAWBERRY BOMBE Strawberry ice y2 cup chopped blanched filberts ^ cup hot caramel syrup 1 Yt, cups heavy cream yi tablespoon vanilla Caramelize one-half cup sugar, add nut meats, a buttered pan, then pound in mortar, and put through a puree strainer. egg add caramel syrup, and cook in double boiler thickens, then beat until Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and Line melon mold with strawberry ice, turn in mixture, pack in salt and ice, and let stand three hours. For the caramel syrup, caramelize one-half cup sugar, add one-half cup water, and let simmer until reduced to three-fourths cup. t*^*~~

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LADY FINGERS See page 41, St.

Valentine See pages 5 and 6, under New Year's Afternoon Teas, Menu No. STRAWBERRY ICE i>2 cups sugar 2 cups strawberry juice tablespoon lemon juice Mix sugar and water, add berries mashed and squeezed through double cheese-cloth, and lemon juice; strain and WEDDING lb. butter lb. brown sugar 1 cup molasses lb. flour 4 teaspoons cinnamon 4 teaspoons allspice i}4 teaspoons mace 1 nutmeg grated l/i teaspoon soda 3 lbs.

raisins, seeded and cut in pieces lbs. Sultana raisins lA lbs. citron, thinly sliced and cut in strips lb. currants 1 cup brandy 4 squares chocolate, melted t tablespoon hot water -*3N*V

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the sugar gradually, and yolks from whites of eggs, and beat yolks thick and lemon colored.

Add to first mixture, then add (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted with spices, fruit dredged with flour, brandy, chocolate, and whites of eggs beaten until stiff and dry.

Just before putting pans add soda dissolved in hot water. Cover pans with buttered paper and steam four hours. Finish cooking by leaving in a warm oven over night. Cover with ORNAMENTAL FROSTING 1 cup water lA, teaspoon tartaric acid Boil sugar and water until syrup, when dropped tip of spoon, forms a long thread. syrup gradually on beaten whites of eggs, beating constantly; then add acid and continue beating. stiff enough to spread, put a thin coating over cake.

Beat remaining frosting until cold and stiff enough to keep in after being forced through a pastry tube. After first coating on cake has hardened, cover with a thicker layer

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and crease for cutting.

If is too to smoothly, a few drops of With a pastry bag and variety of tubes, cake may be ornamented as desired. PINEAPPLE 1 quart ice-water < an grated pineapple Juice 4 lemons a syrup by and ten Add pineapple and cool, strain, and add ice-water. Pour over piece of ice in punch bowl, and garnish with thin sli of lemon from which the seeds have been removed. '3

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NO.

"Good luck Shall Jling her old shoe after."

Tennyson. Shrimps a la Newburg Bread and Butter Folds Nile Manhattan Cream Glaced Fruits Pound Cakes Bride's Cake ^3^

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SHRIMPS A LA NEWBURG 1 can shrimps 1 tablespoon sherry 1 tablespoon brandy Slight grating nutmeg Yi cup thin cream shrimps, which have been soaked one hour in sherry and brandy, and cook three minutes.

Add seasonings, cook one minute, then add cream and yolk of eggs slightly beaten. Stir until thickened. BREAD AND BUTTER FOLDS Remove end slice from bread. Spread end of loaf sparingly and evenly with butter which has been creamed.

Cut off as thin as possible. Repeat until the number of slices required are prepared.

crusts, put in pairs, and cut in squares, oblongs, or triangles. Use entire wheat, or Graham bread. layer are attractive when made of entire wheat bread between white slices. NILE Cut boiled or roasted chicken in cubes (there should be one and one-half cups). Put

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cup English walnut in pan, sprinkle sparingly with salt, and add three-fourths in a slow oven browned and thoroughly heated, stirring occasionally; remove from oven, cool, break in pi Mix chicken and nuts and marinate with French Add three-fourths cup celery cut in Arrange on a bed of lettuce, and mask with Mayonnaise 1 tablespoon sugar >4 tablespoon salt l/i cup scalded milk 2 tablespoons melted butter ) j yeasl 1 ake 2 tablespoons lukewarm Add sugar and to milk; when lukewarm, add yeast cake dissolved in lukewarm water and three-fourths cup Hour. let rise until light, then add melted butter, and enough more to let toss on a floured board, to one-half inch in ness.

Shape with a small round biscuit dipped in in a pan close let again, brush and bake in a hot oven.

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MANHATTAN CREAM 3 tablespoons brandy i>2 tablespoons vanilla 3 cups milk ij4 cups heavy cream a custard of strain, and Add flavoring, whites of eggs stiff, and cream beaten Freeze and mold in brick form. Serve with fresh strawberries cut in halves and sprinkled If fresh fruit is not in season, substitute canned.

POUND CAKES 1 cup butter (scant) i>2 cups flour \]/2 cups powdered sugar 1 teaspoon baking powder the and add the of the eggs until thick and lemon colored, and add sugar gradually.

Combine mixtures, add whites of eggs, beaten until stiff, and sift over baking powder.

Beat thoroughly, turn into a shallow pan, and bake in a moderate oven. Remove from pan, cut in one and one-half inch squares, circles, diamonds, or any fancy shapes. Cover with White Mountain Frosting and dec!<R"^-<=4*gv<6>\>—

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orate with nut meats, shredded cocoanut, candied cherries, violets, or rose leaves. WHITE MOUNTAIN FROSTING 1 teaspoon vanilla or l/s cup boiling water ' _ tablespoon lemon juice 1 egg Put and in and to prevent adhering to heat gradually to boiling-point, and boil without thread dropped tip of spoon or tines of silver fork.

syrup gradually on beaten white of egg, beating constantly, and of right consistency to spread; then add flavoring and spread evenly with back of spoon. BRIDE'S i/4 cups sugar ^ teaspoon en im of tartar }4 cup milk 2^ teaspoon almond extract 2}4 cups flour Cream butter and sugar gradually while beating constantly; then add milk, Hour mixed and sifted with baking powder, and cream of tartar and extract.

Beat thoroughly and add whites

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of eggs beaten until stiff. Bake in a buttered and floured round pan in a moderate oven. Mountain decorate ornamental on a lace paper doiley, and surround with flowers to correspond with table decorations. GLACE FRUITS i cup boiling water ^3 teaspoon cream of tartar Put in a smooth place on range, and heat to boiling-point. without until syrup begins to discolor, is 310 F.

Wash off sugar which adheres to sides of as in making fondant.

Remove saucepan from fire, and place in a larger pan of to instantly stop Remove from cold water and place in a saucepan of hot water during dipping. Dip grapes, strawberries, or sections of oranges or mandarins in syrup to cover, remove from syrup, and place on oiled paper.

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Feasting "As much valor is to be found in feasting as in fighting."

Royal Canapes Oysters on Half Shell Brown Bread Sandwiches Consomme Japonnaise Bread Sticks Fried Brook Trout Tartare Sliced Cucumbers Roast Saddle of Venison Currant Jelly Sauce Broiled Kidneys O'Brion Potatoes French String Beans Parisian Dressed Lettuce Colonial Club Sandwiches Frozen Ginger Chips Toasted Roquefort <*>

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ROYAL CANAPES Fry one-half tablespoon finely chopped onion, and cup chopped mushroom caps Add two tablespoons flour and stir until well blended; then pour on gradually while stirring constantly two-thirds cup cream. Bring to the boiling-point and add one cup finnan haddie (soaked in lukewarm water to cover forty-five minutes, then separated into flakes), two tablespoons grated cheese, and yolks two eggs slightly beaten. salt and cayenne and pile on circular pieces of toasted on one side, having mixture on untoasted grated then with buttered soft bread crumbs, and bake until crumbs are browned.

at once on plates.

CONSOMME JAPONNAISE 2 lbs. lean beef 3 lbs. shin of beef Bones from roast chicken i carrot, sliced i onion, sliced i clove garlic i stalk celery, i sprig parsley, i leek, each cut in 10 peppercorns 5 allspice berries i bay leaf % teaspoon thyme i quart cold water lyi quarts

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Feasting Cut lean beef in and put in kettle with shin and chicken bones. Add vegetables, seasonings, and cold water, cover, and let stand one hour. Bring to the boiling-point and let boil, stirring constantly five minutes. Add ing water and let simmer two and one-half hours. Season with salt and pepper, and strain through a fine strainer. STICKS 1 cup scalded milk, cup batter ' £ tablesp »ons sugar j teaspoon 1 yeast cake dissolved in '.

t cup lukewarm water 1 egg 3J4 ( ups flour Add and to lukewarm, add yeasl of egg beaten, and let let rise again, and start in a hot reducing heat sticks may be crisp and dry.

To shape sticks, as biscuits, roll on board (where there is no with hands in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not ends of sticks. -*3S»V

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2o6 FRIED BROOK TROUT • Clean fish, leaving on heads and tails. with salt and pepper, dip in flour, egg, and crumbs, and fry three to four minutes in deep fat.

As soon as trout are put into fat, remove fat to back of range so that they may not become too brown before cooked through. Arrange on hot platter and garnish with parsley and of Serve with Sauce Tartare. SAUCE TARTARE £ teaspoon mustard i teaspoon powdered sugar cup olive oil _.

, yi tablespoon, Pickles, r Parsley j >2 shallot, finely chopped yi teaspoon powdered tarragon Mix mustard, add of eggs, and until thoroughly mixed, setting bowl in pan of ice-water. Add oil, at first drop by stirring with a wooden spoon or wire whisk.

As mixture dilute with vinegar, when oil may be added more rapidly.

Keep in cool place until ready to serve, then add

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Feasting ROAST SADDLE OF VENISON Wipe and place on rack in dripping pan, and dredge meatand bottom of pan with Put in pan one slice cmon, one carrot, and two stalks cut in in hot oven fifty basting every ten onethird cup melted butter to which is added three to hot platter and CURRANT JELLY SAUCE To three tablespoons fat remaining in pan add three tablespoons flour, and pour on, gradually, one cup to and add one-fourth cup Madeira wine and onefourth cup currant jelly; strain, season with and serve very hot. O'BRION POTATOES Fry three cups potato cubes or balls in deep fat, on brown paper, and Cook one slice onion in one and one-half spoons butter three minutes, remove onion, and add to canned pimientos cut in heated, add

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stir until well mixed, turn into serving dish, and sprinkle with finely chopped parsley. FRENCH STRING BEANS Remove beans from can, put in a strainer, and pour over two quarts cold water. Drain and let stand exposed to the air Heat very hot and season with butter and salt. BROILED KIDNEYS Order veal kidneys the suet left on.

Trim, split, and broil ten minutes. Arrange on pieces of toast and pour over melted butter seasoned and Garnish with parsley. PARISIAN DRESSED LETTUCE drain, and in bowl.

Just before serving pour over PARISIAN FRENCH DRESSING 4 tablespoons red wine Y$ teaspoon paprika olive oil Mix ingredients and stir until well blended. ^j^fc^V-^

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Feasting '09 COLONIAL CLUB SANDWICHES Mash a cream cheese and moisten with cream of right consistency to Add onethe of and season with salt and paprika. Spread between slices of bread, remove crusts, and cut in fancy shapes. FROZEN PUDDING 2% cups milk, i cup heavy cream !

j « up rum i cup candied fruit, cherries, pineapples, pears, and apricots Cut fruit in small pieces, and soak two or three in brandy to cover, which prevents from freezing.

Make a custard of milk, sugar, salt, and eggs; cool, add cream and rum, a brick alternate of the cream and in ice and let stand two hours. See pages 5 and 6, under New War's Afternoon Teas, Menu No.

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Feasting XO.

A BIRTHDAY LUNCHEON (FOR DEBUTANTE daughter) 'Standing with reluctant feet Where the brook and river meet Womanhood and childhood fleet."

Longfellow. Bisque of Halibut Cutlets Luncheon Lamb Chops h.

la Sabine French Peas Persillade Grapefruit Butter Thin? Bonbons Parfait Marguerites ^ JL^^

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BISQUE OF OYSTERS Parboil one quart oysters in their own liquor, strain, reserve liquor, and finely chop the oysters. To the liquor add one and quarts water, two stalks celery, two leeks, two two sprigs parsley, two bay leaf, the chopped oysters, one-half cup rice, and one pint milk. Let simmer one and onefourth hours.

Press through a sieve, add two teaspoons salt, one-eighth teaspoon each of nutmeg, cayenne, and pepper, and two egg yolks diluted with one cup cream. Serve in bouillon cups. See pages 5 and 6, under New Year's Afternoon Teas, Menu No.

HALIBUT CUTLETS Y> tablespoon shallot, finely 2 tablespoons red pepper, Y cup flour % teaspoon paprika % cup cream iyi cups cold flaked cooked halibut Cook shallot, pepper, and butter five minutes, stirring constantly. Add flour and seasonings and stir until well blended; then pour on graduC^J^^Js,^.^^

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ally, stirring constantly, milk and cream. Bring to the boiling-point and add flaked halibut. Cool, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain.

LUNCHEON ROLLS Add one and teaspoon salt to one-half cup scalded milk; when lukewarm, add one-half yeast cake in two lukewarm and fourths cup flour.

let rise, then add two tablespoons melted butter and flour to knead. Let to shape with small round biscuit in buttered pan, prick with a fork, let rise again, and Brush over with melted butter and return to oven for one minute. LAMB CHOPS A LA SABINE Gash six French chops by cutting through meat nearly to bone and stuff the following:

Mix six tablespoons soft bread crumbs, two and tablespoons chopped cooked ham, two and one-half tablespoons chopped mushroom caps, two and and cayenne to taste.

Dip in crumbs, egg and crumbs,

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and fry in deep fat four minutes, hot serving dish and pour around to MADEIRA SAUCE Melt three tablespoons butter, add three tablespoons flour, and stir until well blended, then pour on gradually, while stirring constantly, one cup milk and one-half cup heavy cream. to the boiling-point and add two chopped truffles, two tablespoons Madeira wine, and salt and pepper to taste.

If truffles are not at hand, omit them. PERSILLADE POTATOES To riced potatoes add three butter, one teaspoon salt, a few grains pepper, and one-third cup hot milk.

Beat with a fork until creamy and pile on a dish.

Beat one-half cup heavy cream until stiff, add one-half cup grated mild cheese and Spread over the potatoes and set in a very hot oven to melt cheese and brown cream. GRAPEFRUIT SALAD Drain canned artichoke bottoms, marinate with French Dressing, in a chilled.

Mound grapefruit pulp, which has also been drained and

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marinated, in nests of pour over French Dressing, and garnish with strips of red pepper. PISTACHIO PARFAIT 1 teaspoon almond extract 1 pint thick cream Leaf green yi cup chopped pistachio nuts ' 1 up water Cook sugar and water until syrup will thread when dropped from tip of spoon.

Pour slowly, constantly, on to of beaten until stiff, and continue the beating mixture is cold. Color cream a delicate green and Combine mixtures, add flavorings and nut meats, and freeze, using three parts finely crushed ice to one part rock in brick form and pack in salt and ice.

mold and surround with whipped sweetened and flavored with chopped pistachio nuts. MARGUERITES 2 c^ks Y, teaspoon baking powder 1 cup brown sujjar Yi teaspoon Yt cup flour 1 cup pecan nut meats, cut in small pieces ^S§^

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Beat eggs slightly, and add remaining ingredients in the order given.

tins (tins much smaller than muffin pans) twothirds full of mixture, and place pecan nut meat on each.

Bake in a moderate oven fifteen minutes. r-^*~*

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Children's NO.

" Let them exult: their laugh and song Are rarely known to last loo long; Let us not strive To knock their fairy castles dou>i." Boylston Sandwiches Lenox Sandwiches Neapolitan Ice Cream Angel Birthday Cake Small Hard Candies in Favor Raspberry Shrub

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BOYLSTON SANDWICHES Mash a cream cheese, add two and one-half tablespoons peanut butter, and work blended, then season with salt. Spread between of Graham put in pairs, remove crusts, and cut into fancy shapes. Arrange on a plate covered with a doiley. LENOX SANDWICHES Work cup almond smooth.

Add one-fourth cup powdered sugar and a few grains When well blended, moisten three-eighths cup heavy thin slices of buttered white bread with mixture, cover with buttered bread, remove crusts, and cut in any desired shapes—triangles, squares, fingershaped hearts, diamonds, etc.

on a plate covered with a doiley. Almond paste may be bought in one-pound tins of any first-class city grocer. NEAPOLITAN ICE CREAM Pack orange ice cream and chocolate ice cream in layers of equal depth in a brick mold. in ice (using four parts finely crushed ice to one part rock salt) and let stand two hours.

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Children's Remove from mold to chilled dish and cut in slices for serving. ORANGE ICE ]/^ cup lemon juice Grated rind of two oranges 2 cups orange juice Mix ingredients, cover, and let stand one hour. Strain and freeze, using three parts finely crushed ice to one part rock salt. MACAROON ICE CREAM 1 quart cream 1 cup macaroons % cup simar Dry, pound, and measure macaroons; add to add and using three parts finely crushed ice to one part rock salt.

CHOCOLATE ICE CREAM 1 quart thin cream i}4 squares Baker's chocolate Hot water Melt chocolate and dilute with hot water to pour easily, add to cream; then add sugar, and flavoring, and freeze.

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ANGEL CAKE }4 teaspoon cream of tartar Y^ cup sugar % cup bread flour i teaspoon vanilla Beat whites of eggs until stiff and dry and add beating constantly, sugar (fine granulated) mixed and sifted with cream of tartar. Sift flour into mixture, add vanilla, and cut and a buttered and floured angel-cake pan and bake in a moderate pan, Mountain Frosting, and ornament candles placed in flower cases.

The little cases may be bought of first-class city grocers or dealers in confectioners' supplies. WHITE MOUNTAIN FROSTING i teaspoon vanilla or Yi cup. boiling water ^2 tablespoon lemon juice Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat to and without thread when dropped tip of spoon or tines of silver fork.

syrup gradually on beaten white of egg, beating *&^~

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constantly, and of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon.

Crease as soon as firm. 11 not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of iemon or is soft inside and has a glossy surface. RASPBERRY SHRUB 3 quarts raspberries pin t ii<k-r vinegar Cut sugar Pick over raspberries, put one-half in earthen jar, add and let double liquor over remaining raspberries and let stand twenty-four hours. liquor through double To cup add pound sugar.

Heat gradually until sugar is dissolved, let Bottle and cork.

Dilute with water for serving.

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'Show me your nest with your young ones in it; I will not steal Ihem away; I am old!

You may trust me, linnet, linnet, I am seven times one to-day." Jean Ingclow.

Honey Sandwiches Chicken Cream Sandwiches Strawberry Ice and Vanilla Ice Cream Cocoanut Kisses '5 Sunshine Birthday Cake Sweet Chocolate Cap Bonbons

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HONEY SANDWICHES Spread thin slices of buttered white bread with Quince Honey.

Put together in pairs, remove crusts, cut in fancy shapes, and arrange on a plate covered with a lace paper doiley. QUINCE HONEY 5 large quinces 5 lbs. sugar 2 cups boiling water Pare and grate quinces. Add sugar to water and stir over range until sugar is dissolved; then add quinces.

Let simmer fifteen minutes and turn into jelly glasses. Cover when cold. CHICKEN CREAM SANDWICHES chop cup breast from a cooked fowl, add one-fourth cup cut and one cup rich Heat to boiling-point and add a boiled mashed onion and flour mixed with two spoons butter. Cook until thick, then add whites two eggs beaten and to dipped in cold water, and let stand twelve hours. from mold and between slices buttered bread. Remove crusts and cut in fancy shapes.

"a6&&3^3!

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ICE AND VANILLA ICE Pack strawberry ice and vanilla ice cream in brick mold.

in ice and let stand two hours.

Remove from mold to chilled dish and cut in slices for serving. STRAWBERRY ICE 2 cups strawberry juice 1 tablespoon lemon juice a by and twenty minutes. Add strawberries, mashed and squeezed through a double of cheesecloth, then add lemon juice, strain, and freeze. VANILLA ICE CREAM 1 tablespoon Hour 1 egg,'s teaspoon salt 1 quart thin cream 2 tablespoons vanilla Mix and add egg beaten, and milk gradually; cook over hot water at; should custard have curdled appearance, it disappear in freezing. When cool, add cream and flavoring; strain and freeze.

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COCOANUT KISSES ]/2 cup fine granulated 3 tablespoons shredded cocoanut the of stiff and add the continue the beating will hold its Cut and in add flavoring and cocoanut. Shape with a tablespoon or pastry bag and tube on wet board covered with letter paper.

thirty minutes in a moderate oven. SUNSHINE BIRTHDAY CAKE Whites s eggs Y cup sugar % teaspoon cream of y& teaspoon almond tartar extract yi. cup pastry flour Add salt to whites of eggs and beat until light. Sift in cream of tartar and beat until stiff. yolks of eggs until thick and lemon colored and add two heaping To remaining whites add gradually sugar measured after five siftings. Add almond extract and combine mixtures.

Cut and in s^TS**^**-^

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measured after live sittings. Bake in angel-cake pan, first dipped in cold water, in a slow oven one Haw a pan of hot water in oven during the baking.

Remove from pan, frost and decorate, same as Angel Birthday Cake.

j-\'ji

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NDEX Almond Cream, 57 Almonds, Sailed, 5 Anchovied in Shells, 02 Angel Birthday Cake, 222 Apple Baskets, Apricot Bombe, 64 Armour, Parfait, Asparagus, Ambassadrice Capon with, 01 Attleboro Sandwiches, 4 Baltimore Lady.

Lord, 35 Batonet Potatoes, 74 Beans, French String, 208 Beef, Tournadoes of, 74 Bement a la, Sweet Potatoes, Birthday Cake, Angel, Sunshine, 228 Biscuit.

Macaroon Strawberry, Bisque of Oysters, 211 Bouillon, Led Tomato, 108 Manhattan Clam, 44 Boylston Sandwiches, 220 and Hot Sauce, Foamy, 154 and Folds, Entire Wheat, 102 Pulled, 168 Sandwiches, Brown, 130 Entire Wheat, 103 Sticks, 205 Breslin Patties, 180 Brides Cake, 199 Britannia, Perch, go Brook Trout, Fried, 206 Brown Bread, Gravy, 148 Soup Stock, 178 Folds, and, Educator Cadillac wh lies, 39 Cake, Angel Birthday, 222 Bride's, 199 Lady Baltimore, in Lord Baltimore, 35 Quality, 65 Raised Fruit Loaf. Sunshine Birthday, 228 Wedding, 191 ',^^

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Cakes, Cheese, Silver Sponge, 24 Canapes, Dexter, 85 Rectors, 98 Royal, 204 Shamrock, 80 Thorndike, 44 Candied Orange Peel, 63 Capon Asparagus, Ambassadrice, 91 Caramel Parfait, Carrots with Peas, Glazed, Cases, Timbale, 30 Cauliflower, Hongroise, 171 Caviare, Celery with, 158 Celery with Caviare, 158 Roquefort Cheese, 179 Chantilly Mousse, 94 Chaudfroid of Salmon, 55 Cheese Cakes, Roquefort, Cadillac, 39 Stars, 172 Cherry Salad, 62 Chestnut Gravy, 159 Consomme Cream Sandwiches, 226 Forcemeat, 122 Huntington, 21 Jelly Salad, 38 King, a la, 188 Knickerbocker, Supreme of, 46 Pie, 152 Timbales, Traymore, 54 Chiffonade Dressed Lettuce, Chocolate Whipped Cream, Hot, n Ice Cream, 221 Marshmallow Sauce, ^48 Chops a la Sabine, Lamb, Christmas Salad, 172 Cinkities, 40 Clam Bouillon; Manhattan, Claret Punch, 120 Club Sandwiches, Colonial, Cocktail, Oyster, Sardine, 168 Cocoa, Five O'clock, 17 Cocoanut Kisses, 228 Rings, in Caramel Parfait, 33 Cole Slaw, 82 Colonial Club Sandwiches, Condes, 85 Confectioners' Conserve, Cranberry, 149 Peach, 4 Consomme, 177 Filippini, 176 Japonnaise, 204 Cookies, Nut Ginger, 141 Scotch Five O'clock Tea,

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Cork Timbales, 75 Corn, Prist ilia Popped, 130, Coupe Moquin, Crab Meat Mornay, 92 Buttered Educator, 8 Crisp, Souffled, g8 Cranberries, Frozen, Cranberry Conserve, 149 Cream, Almond, 57 Macaroon, no Manhattan, Pimicnto, 45 in, 180 Whipped, Hot Chocolate Crisp Crackers, 73 Crisps, Peanut, 14 Croquettes, Potato and Spinach, 160 St. Denis, 180 Shapleigh, 62 Turnip, 149 Crushed Strawberries.

Orange Ice Cream Cucumber Cups, 161 Ribbons, 99 Cups, Cucumber, Currant Jelly Sauce, 207 Mint Sauce, 100 Cutlets, Halibut, 211 Dates, Stuffed, 164 Delight, Turkish, to Delmonico Dressing, Devonshire Sandwiches, 1 >ewey Same.

Dexter Canapes, 00 Dressed Chiffonade, [53 Parisian, 20S Dressing, ChifEonade, Delmonico, Parisian French, 208 Duck, Roast, 179 EASTEE Salad, 93 Educator Buttered, 8 Entire Wheal Bread, 102 Epicurean Sauce. 3a Faikmont Sandwiches, 56 Figs, Knii kcrbiK ker. 66 Filippini Consomme. Fillets of Halibut a la Hollenden, 45 Loom is.

Si Filling, Fruit and Nut t6 Finger Stii '• Fingers, Lady, 41 < '< lock Co< oa, Tea, 6. Smtch, o Florida Orange Sticks, 15

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Foamy Brandy Sauce, Folds, Breadand Butter, 100 Forcemeat, Chicken, 122 of July Parisian, 208 String Beans, 20S Vanilla Ice Cream, 163 Frosting, Confectioners', 40 Ice Cream, 35, 112 Ornamental, 192 Portsmouth, Quality, 00 Mountain, 199, Frozen Cranberries, 161 Fruit with Apricot Brandy, Grape, Loaf, Raised, and Nut Filling, Salad, drape, Fruits, Glace, 200 Fudge, Sultana, 136 Canser Salad, 130 George Washington Hatchets, 58 German Punch, 137 Giblet Ginger Cookies, Nut, Glace Fruits, 200 Glazed Carrots with Peas, Silver Skin Onions, 100 Goose with Potato Stuffing, Roast, 170 Graham Grape Fruit Salad, 213 Apricot Gravy, Brown, 14S Chestnut, 159 PIaddon Hall Flalibut, 73 Halibut au Lit, 99 Cutlets, of Loomis, 81 Haddon Flail, 73 a la Flallenden, Fillets of, Tyrolicnne, Hamlin Flam Timbalcs, 140 Flam Mousse. 32 Timbales, Hamlin. 140 Harvard Wafers, 40 Hearts, Orange, 33 Hickory Nougat, 10 Hollenden, a la.

of Halibut, 45 Honey Sandwiches, Orange, Quince, 220 Flongroise, Cauliflower, 171 Honor Sandwiches, 32 Horseradish Jellied Veal, 117 Hot Sauce, Brandy and, t8a Huntington Chicken, 21 a la Sweetbreads, Ice, Orange, Iceberg, Irish, 76

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Ice Chocolate, 48, Marshmallow French Vanilla, 1O3 35, Macaroon, 221 Neapolitan, Crushed Strawberries, Peach Praline, 64 Iced Tea, 17 Tomato Bouillon, 108 Imperal Sticks, 81 Irish Iceberg, 76 Jaffa Spanish Mackerel, Jam Jumbles, 4 Japonnaise Consomme, 204 Jellied Veal, Horseradish Jelly, Orange, 101 Rolls, Pastry, 164 Salad, Chicken, 38 Sauce, Currant, 207 July of, Jumbles, Jam, 4 Kernels of Pork, 83 Kidneys, Broiled, 208 Kisses, Cocoanut, 228 Knickerbocker Figs, 66 Supreme of Chicken, 46 Lady Baltimore Cake, in Fingers, 4r Lakewood Salad, 47 Lamb Chops a la Sabine, 2 Roast Crown of, Layer Sandwiches, 62 Lemon Queens, 1 io Lenox Sandwiches, 109, 220 Lettuce, Chiffonade Dressed, Parisian, 208 Loaf, Quick Nut, 14 Raised Lobster Filling, 20 Lucullus, 116 Patties, Loomis, Fillets of Halibut, Lord Baltimore Cake, 35 Lucullus Luncheon Rolls, 46, M uaroiin' Cream, no [ce Cream, Macaroons,.Mock, Biscuit, no Mackerel, Jaffa Spanish,.Madeira Sauce, 213.Malaga Salad, 84, 102 Manhattan Clam Bouillon, Marguerites, Marmalade, Orange, 8, 34 Marshmallow Sauce, Chocolate Ice Cream with, 48 2P»

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lg4?

Martinique Potatoes, 47 Mayonnaise Dressing, 94 Piquante, 93 Salmon, 188 Meat, Mince Pie, 155 Meringues, 95 Meringue Squares, Walnut, Mince Pie, 156 Mint Paste, 104 Sauce Currant, 100 Tulip, 36 Mock Macaroons, Molded Sweetbreads, Truffle Sauce, 122 Monroe Sauce, 173 Moquin, Coupe, 183 Mornay, Crab Meat, 92 Mousse, Chantilly, 94 Ham, 32 Pineapple, Mousselaine Sauce, Mushroom Sauce, 99 Soup, 87 Neapolitan Ice Neuremburghs, New England Thanksgiving Pudding, 162 Nile Salad, 196 Noisette Sandwiches, 14 Nougat, Hickory, 10 Nut Ginger Cookies, Loaf, Quick, 141 Wafers, 119 Onions, Boiled, 148 Glazed Silver Skin, 160 Stuffed, 83 Orange Filling, 16 Hearts, 2>3 Honey, 23 Ice, Crushed Strawberries, 118 Jelly, 103 Marmalade, 8, 34 Peel, Candied, 63 Sticks, Florida, Oriental Punch, 25 Ornamental Frosting, 192 Cyster Cocktail, 72 Soup, 158 Oysters, Bisque of, 211 Chicken Consomme with, with Sherry, 146 Parfait Armour Caramel Coffee, 33 Parisian Dressed French Dressing, 208 Paste, Mint, 104 Puff, 149 Quality, Pastry Jelly Rolls, 164 Patties, Breslin, 180 Patty Shells, 20 Peach Conserve, 4 Ice Cream with, 84

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Peanut Crisps, 14 Drops, 58 Peas, Glazed Carrots with, Pecans, Salted, 169 Peel, Candied Orange, 03 Peneuche, Perch Britannia, 90 Persillade Pic, Chicken, Mime, Pumpkin, Pimiento Bisque, 98 I J ut t cr, 33 Pineapple Mousse, Sponge, 39 Piquante, Ice Cream Peach Sauce, 84 Parfait, 214 Plum Pudding, English, 182 Popped Corn, Priscilla, 132 Pork, Kernels of, 83 Portsmouth [32 Potato Roast Goose with, 170 a la Bement, Sweet, 148 and Spinach Croquettes, Batonet, 74 in Cream, 180 in Shells, Anchovied, 90 Martinique, 47 O'Brion, Persillade, 213 Rissolees, 101 Savory, 83 Sherry, Sweet, Pound Cakes, Praline Ice Cream, 64 Priscilla Popped Corn, 152 Pudding, English Plum, 182 Frozen, 209 New England Thanksgiving, Puritan, Word-worth, 103 Puff Paste, 149 Pulled Pumpkin Pie, Pun; h. Claret, Fourth of July, 59, ( icrman.

Oriental, Pineapple, Puritan Quality Cake, 65 Pa Queens, Lemon, 119 Quick Nut Loaf, 14 Quince Honey, 226 Raised Fruit Loaf, 131 Rarebit, Rob's, [36 Raspberry Shrub, 223 Rector's Canapes, Ribbon Sandwiches, Ribbons, Cucumber, 99 Rings, Cocoanut, in Swedish, Rissolees, Potatoes, 101 Roast Crown of Lamb, 100 V:Jb^>

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(2ft Roast Duck, 179 Goose, Potato Saddle of Venison, 207 Stuffed Turkey, 146 Rob's Rarebit, 136 Rochester Sandwiches, Rolled Wafers, 77 Rolls, Finger, 117 Luncheon, 46, 212 Pastry Jelly, 164 Reception, 189 Tea, 22 Roquefort Royal Canapes, 204 Russian Tea, 10 Saddle of Venison, Roast, St. Denis Croquettes, 180 St. Patrick Soup, 72 Salad, Cherry, 62 Chicken Jelly, 38 Christmas, 172 Easter, 93 Ganser, 130 Grape Fruit, 213 Lakewood, 47 Malaga, 84, 102 Nile, 196 ss, 197 Shamrock, Stuffed Tomato, 181 Sweetbread, 109 Salmon Balls, 108 Chaudfroid of, 55 Salted Pecans, 169 Sandwiches, Attleboro, 4 Boylston, 220 Brown Bread, 130 Cadillac Cheese, 39 Chicken Cream, 226 Colonial Club, 209 Devonshire, 8 Entire Wheat Bread, 103 Fairmont, 56 Graham, 124 Honey, 226 Honor, 32 Layer, 62 Lenox, 109, 220 Noisette, 14 Orange Honey, 22 Ribbon, 140 Rochester, 15 Sembrich, 118 Somerset, 181 Sardine Cocktail, 168 Sauce, Brandy and Hot, 182 Cucumber, 56 Currant Jelly, 207 Mint, 100 Dewey, 163 Epicurean, 32 Foamy Brandy, 154 Horseradish, Jellied Veal, Hot, Brandy and, 182 Loomis, 82 Madeira, 213 Marshmallow, Chocolate Ice Cream with, 48 Monroe, 173 Mousselaine, 'r??^*'—

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Sauce, Mushroom, 73, gg Peach.

Ice Cream with, 84 Tartare, TrufhV, Molded Sweetbreads, 122, Tyrolicnne, 123 Savory Potatoes, 83 Scallops, Scalloped, 38 Sedalia Sticks, 63 Sembrich Shamrock Canapes, 80 Shapleigh Croquettes, Shells, Patty, jo Shrimps a la Newburg, 196 Shrub, Raspberry, Silver Skin Onions, Glazed, Sponge Cakes, Slaw, Cole, 82 Somerset Sandwiches, 181 Soubrics of Spinach, 74 Souffle, Squash, Souffled Crackers, g8 Soup Stock. Brown, 178 Mushroom, 85 Oyster, 158 St. Patrick, 72 Spinach, 80 Thanksgiving, Spanish Mackerel, Jaffa, i6g Spinach Croquettes, Potato and, 160 Soubrics of, 74 Soup, 80 Sponge Cakes, Silver, 24 Pineapple, 39 Squash Souffle, Sticks, Bread. Finger, 91 Florida ( Grange, Imperial, Sedalia, 63 Sultana, g Stock, Brown Soup, 178 Biscuit.\ Picaroons, no Bombe, igo Ice, igi, 227 String Beans, French, 208 Stuffed Dates, Onions, 83 Roast Turkey, Tomato Salad, Giblet, Potato, Roast Goose with, Sultana Fudge, 136 Stii Sunshine Supreme of Chicken, Knickerbocker, 46 Swedish Rings, 124 Sweetbread Sweetbreads a la Huntington, gi York, 30 Molded, Truffle Same, Sweet Potatoes a la Bemcnt, 14S with Sherry, Tartare, Sauce, 206 Tea, Five O'clock, 6 -*=N*V

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24-0 Tea, Iced, Russian, 10 Teas, Scotch Five O'clock, Thanksgiving New England, 162 Soup, 146 Thorndike Canapes, 44 Timbale Cases, 30 Timbales, Cork, 75 Hamlin Ham, 140 Traymore Chicken, 54 Tomato Bouillon, Iced, 108 Salad, Stuffed, 181 Tournadoes of Beef, 74 Traymore Timbales, 54 Trout, Fried Brook, 206 Truffle Molded Sweetbreads, 122 Tulip, Mint, 36 Turkey, Roast Stuffed, 147 Turkish Delight, 16 Turnip Croquettes, 149 Tyrolienne Halibut, 123 Vanilla Ice Cream, 227 Veal, Jellied, Horseradish Venison, Roast Saddle of, Wafers, Harvard, 49 Nut, 119 Oat, 65 Rolled, Walnut Meringue Squares, Washington Hatchets, George, 58 Wedding Cake, 191 Wheat Bread, Entire, 102 White Mountain Wine Jelly, 57 Wordsworth Pudding, DEC 161948

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