Salads, Sandwiches and Chafing-Dish Dainties

Pure olive oil is almost entirely without flavor, and a taste for it can be readily acquired; and, when we consider that it contains all the really desirable qualities of the once-famous cod-liver oil, except the phosphates, and these may be supplied in the other materials of the it Boiled and Cream Dressings, etc. would seem wise to cultivate a taste for so wholesome an article. By the addition of cream, in the proportion of a cup of whipped cream to a pint of dressing, those to whom oil has not become agreeable can so modify its ' ' tone ' ' that they too will enjoy the mayonnaise dressing.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For the French and mayonnaise dressings— particularly for the latter— we sometimes substitute a boiled and sometimes a cream first, butter, or cream, is substituted for oil, and the materials are combined by cooking. In the latter, as the name implies, cream is the basis, and this may be either sweet or sour.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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crisp, green herbs, delicately acidulated, complement and correct the richness of these plats. Occasionally when the game is omitted and an acid sauce accompanies the roast, a simple salad combined with cheese in some form, preferably cooked and hot, is selected to lengthen the menu. This same combination of hot cheese dish and salad should be a favorite one for home luncheons, when this meal is not made the children's dinner. The salad too in this combination, aided by the bread accompanying it, corrects by dilution the over concentration and richness of the cheese dish. In England neatly trimmed-and-cleansed celery stalks and cheese often precede the sweet course; but by virtue of its mission as a digester of everything but itself and of the common disinclination to have the taste of sweets linger upon the palate, the place of cheese as cheese is with the coffee.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Turn the whites of the eggs into a well-buttered mould or cup, set upon a trivet in a dish of hot water, and cook until firm, either upon the back of the range or in the oven, and without letting the water boil. Turn from the mould, cut into slices, and then into fanciful shapes; or chop fine.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat together one whole egg and three yolks; add one-fourth a teaspoonful, each, of mace, salt and paprica, and, when well mixed, add half a cup of cream. Bake in a buttered mould, set in a pan of water, until firm. When cold cut in thin slices, then stamp out in fanciful shapes with cutters. Use in decorating a mould for aspic jelly.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Score the shell of each nut, and put into a frying-pan with a teaspoonful of butter for each pint of nuts. Shake the pan over the until the butter is melted; then set in the oven five minutes. With a sharp knife remove the shells and skins

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a thin slice from the leaf end of each; cut off the root end so as to leave it the length of the pistil of a flower. With a small, sharp knife score the pink skin, at the root end, into five or six sections extending half-way down the radish; then loosen the skin above these sections. Put the radishes in cold water for a little time, when they will become crisp, and the points will stand out like the petals of a flower. How to Clean Lettuce, Endive, Etc. A short time before serving cut off the roots and freshen the vegetable in cold water. Then break the leaves from the stalk; dip repeatedly into cold water, examining carefully, until perfectly clean, taking care not to crush the leaves. Put into a French wire basket made for the purpose, or into a piece of mosquito netting or cheese-cloth, and shake gently until the water is removed. spread on a plate or in a colander and set in a cool place until the moment for serving.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let stand head downwards half an hour in cold salted water, using a tablespoonful of salt to a quart of water.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As the seeds are gathered wash and dry them; then put them into vinegar to which salt (half a teaspoonful to a pint) has been added.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sufficient quantity has been collected, scald fresh vinegar, add salt as before, and the seeds from which the first vinegar has been drained. scalding hot bottles, having the seeds completely covered with vinegar.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill a quart jar loosely with nasturtium blossoms fully blown; add a shallot and one-third a clove of garlic, both finely chopped, half a red pepper, and cold cider vinegar to fill the jar; cover closely and set aside two months. Dissolve a teaspoonful of salt in the vinegar, then strain and filter.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of tarragon vinegar. 2 cloves of garlic, chopped 2 tablespoonfuls of garden cress, chopped fine. small green capsicums, of chopped fine. marjoram, chopped fine. 2 shallots, chopped fine.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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"Just, as in nature, thy proportions be, As full of concord their variety." }4 a teaspooonful of salt. J^ a teaspoonful of pepper. 2 to 6 tablespoonfuls of vineor paprica. gar or lemon juice. ^ a teaspoonful of prepared mustard. J^ a teaspoonful of onion juice, or rub the salad-bowl with slice of onion, or clove of garlic.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tlie condiments, add the oil and mix again; then add the acid, a few drops at a time, and beat until an emulsion is formed pour over the vegetables, toss with the spoon and fork, and serve. In Chicago a method has obtained that is well worth a trial: Put a bit of ice into the bowl with the condiments, and, by means of a fork pressed against or into this, use in mixing. Second Method.—Pour the oil over the vegetables, toss, until the oil is evenly distributed, and dust with salt and pepper; then add the acid and toss again. "When the salad is prepared at the table, the vegetables may be dressed in a bowl, then arranged on the serving-dish; or, if but one vegetable is used, it is preferable to serve from the dish in which it is dressed.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(For lettuce orfruit salad.) Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and four tablespoonfuls of oil; add gradually one tablespoonful of claret and one tablespoonful of lemon juice or vinegar.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The yolks of 2 raw eggs. 1 pint of olive oil. J^ a teaspoouful of salt. A few grains of cayenne or paprica. I teaspoonful, each, of mustard and powdered sugar. Method.—An amateur will probably find it helpful to have all the utensils and ingredients thoroughly chilled, but the professional salad-maker thinks it expedient to have the ingredients and

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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utensils of the same temperature as the room in which the dressing is to be served. Beat the yolks with a small wooden spoon or silver fork, add the condiments and mix again; then add one teaspoonful of vinegar, and, when well mixed with the other ingredients, add the oil, at first drop by drop. When the mixture has become of good consistency the oil may be added faster. When it is too thick to beat well, add a little of the lemon juice, then more oil, and so on alternately, until the ingredients are used. If a very heavy dressing is desired, as when it is to be put on with forcing-bag and tubes for a garnish, an additional half a cup of oil may be added without increasing the quantity of acid. In preparing mayonnaise, there is absolutely no danger of curdling, if the eggs be fresh and the oil be added slowly, especially if the materials and utensils have been thoroughly chilled. If the yolks do not thicken when beaten with the condiments, but spread out over the bowl, you have sufficient indication that they will not thicken upon the addition of the oil, and it were better to select others and begin again. Take care to add the teaspoonful of acid to the yolks and condiments before beginning to drop in the oil, as this lessens the liability of the mixture to curdle.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If four quarts or more of dressing be required, make the full amount at one time; cut down the number of yolks to one for eacli pint of oil, but keep the usual proportions of the other ingredients. Use a Dover egg-beater from the start; after a little a teaspoonful of oil can be added instead of drops, and, very soon, a much larger quantity.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Occasionally a mayonnaise will assume a curdled appearance; under such circumstances, often the addition of a very little of white of egg or a few drops of lemon juice, with thorough beating, will cause the sauce to resume its former smoothness. In case it does not become smooth, put the yolk of an egg into a cold bowl, beat well, and add to it the curdled mixture, a little at a time.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of mayonnaise dressing, and when well blended beat very thoroughly into a cup or more of the dressing, or add dressing until the desired tint is attained.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a mayonnaise dressing, using tarragon vinegar. To each cup of dressing add one shallot, chopped fine, two tablespoonfuls, each, of finely chopped capers, olives and cucumber pickles, one tablespoonful of chopped parsley, and one-fourth a teaspoonful of powdered tarragon.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skin and bone three sardines and pound them to a pulp; sift the cooked yolks of three eggs and add to the pulp; work until smooth, then add to one cup of mayonnaise dressing.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Used for masking cold fish or salads, or as a garnish with forcing-bag and tube.) To a cup of mayonnaise dressing beat in gradually from two tablespoonfuls to one-third a cup of chilled but liquid aspic. More seasoning may be needed. Apply to a cold surface, or chill before using with forcing-bag.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a cup of mayonnaise dressing add a grating of nutmeg, one tablespoonful of chopped parsley and the pulp of eight anchovies. To prepare the anchovies, wash, dry, remove skin and bones and pound to a pulp in a mortar.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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}4 a cup of chicken stock, y^ a teaspoonful of paprica. well reduced. yi a cup of vinegar. 3^ a cup of oil. ^ a cup of mixed mustard. >^ a cup of thick, 1 teaspoonful of salt. Method.—Simmer the liquor in wliicli a fowl has been cooked, it is well reduced. Put the stock, vinegar and mustard into a double boiler, and add the Beat the yolks of the eggs and add carefully to the hot mixture, cooking in the same manner as a boiled custard. cold and ready to serve, in with a whisk the oil, and then fold in the cream, beaten stiff with a Dover egg-beater. Melted butter, added before the dressing is cold, may be substituted for the oil.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I teaspoonful of mustard. 4 tablespoonfuls of melted yi a teaspoonful of salt. J^ a teaspoonful of paprica. )^ a cup of thick cream. 2 tablespoonfuls of lemon juice.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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together the mustard, paprica, and add the yolks of eggs; stir well and add slowly the butter, vinegar and lemon and cook in the double boiler until thick as soft custard. When cool and ready to serve, add the cream, beaten stiff with the Dover egg-beater.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ a cup of thick cream. 2 tablespooufuls of vinegar A dash of -white pepper and or lemon juice. Method.—^Add the seasonings to the cream and beat with a

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the yolks of three eggs with half a teaspoonful of made mustard, a dash of pepper and one-fourth a teaspoonful of salt; add one-third a cup of vinegar and two tablespooufuls of butter, and cook over hot water until slightly thickened. Set aside to become cold before using.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat five tablespooufuls of bacon fat; cook in it two tablespooufuls of flour and a dash of paprica; add five tablespooufuls of vinegar and half a cup of water; stir until boiling; then beat in the beaten yolks of two eggs, and a little salt if necessary. Do not allow the sauce to after the eggs are added. Add to salad it has become thoroughly cold. Good with dandelion, endive, chicory, com salad or lettuce.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat half a cup of butter to a cream yolks of four eggs, one at a time, beating in each thoroughly; add one-fourth a teaspoonful of salt, a dash of paprica or cayenne, and half a cup of boiling water. Cook over hot water until thick, adding gradually the of half a lemon.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use tarragon instead of plain vinegar, omit the water, with the exception of one and the hollandaise becomes bernaise sauce. Oil may be used in the place of butter. The sauce resembles a firm mayonnaise, and, as it keeps its shape well, is particularly adapted for garnishing with pastry bag and tube.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dress each vegetable separately with the dressing; then arrange upon the Or, have the salad arranged upon the serving-dish and pour the dressing over all; then toss together and serve. About three tablespoonfuls of oil, with other ingredients in accordance, will be needed for one pint of vegetable. Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives. Lettuce, moulded spinach and fine-chopped beets. Lettuce, Boston baked beans and chives. Lettuce and peppergrass. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds. Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine. Lettuce, asparagus tips and sliced radishes. Arrange the lettuce at the edge of dish, inside a ring of radishes sliced thin, without removing the red skins; centre of asparagus tips, with radish cut to resemble a flower.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or paprica. Arrange in a mound on a bed of shredded lettuce, and sprinkle with chives, parsley and pimentos, all finely chopped. Finish the top oi the salad with a large pim-ola. Potato 5alad.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups of cold boiled pota- ^ a teaspoonful of onion toes, cut in cubes. I cup of pecan nuts, broken A dash of cayenne. in pieces. 2 or 3 tablespoonfuls of vin« egar. I tablespoonful of salt.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quart of cubes of J^ a teaspoonful of paprica. boiled potatoes. lyi teaspoonfuls of salt. Capers, beets, whites and yolks of eggs, and lettuce. Method.— To the potato cubes add the salt, pepper and oil, and mix thoroughly; add the vinegar and mix again. Pile the cubes in a mound in the salad-bowl. Mark out the surface of the mound into quarters with capers; fill in two opposite sections with chopped beet; use chopped whites of eggs in a third, and sifted yolks of eggs in the fourth section. Finish with a border of parsley.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I quart of potatoes, cut in 2 tablespoonfuls of pickled cubes. nasturtium seeds. % a cup of chopped gherOnion juice or garlic, kins. I cup of tender nasturtium shoots, cut in bits. Chopped parsley.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tlie potatoes, gherkins, nasturtium shoots and seeds in a bowl rubbed over with garlic oil, vinegar and seasonings, and mix again. Pile in a mound on a serving-dish, dust with chopped parsley, and garnish with a wreath of nasturtium blossoms and leaves.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{/ Boil new beets, of even size, until tender. Set aside for some hours, or over night, covered with vinegar. "When ready to serve, rub off the skin, scoop out the centre of each to form a cup, and arrange the cups on lettuce leaves. For each five cups chop fine a cucumber. Make a French dressing of two tablespoonfuls of oil, half a tablespoonful (scant) of vinegar, a each, of paprica and Stir the dressing into the cucumber and fill the beets with the mixture. Of the beet removed to form the cups, cut slices and stamp out stars or

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I quart of potato slices or cubes. About 3^ a cup of beef broth. 1 teaspoonful of salt. i teaspoonful of mustard. 3^ a teaspoonful of paprica. i teaspoonful of sugar. Fine chopped parsley. I tablespoonful of grated onion. (i cup of mushrooms.) Method.—Boil the potatoes without paring. German potatoes, which are waxy rather than mealy, may be procured in large cities especially for salads. Peel the potatoes and cut them while hot or cubes; pour over them as much beef broth as they will readily absorb and sprinkle with the salt and pepper, the oil and onion; mix lightly and set aside for some hours. Then add the whites of the eggs chopped fine, the yolks passed through a sieve, and mix with the rest of the oil, stirred with the vinegar into the mustard and sugar. After disposing in the dish, ^rinkle with the parsley. If mushrooms be at hand, simmer ten or fifteen minutes in broth, break in pieces, and add to the salad with the egg.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Plunge the tomatoes, placed in a wire basket, into a kettle of hot water; remove at once and rub off the skin; chill thoroughly and cut in halves. Serve on lettuce leaves with a star of cream dressing, seasoned with grated horseradish, on the top of each slice.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bread with, chaud-froid sauce and decorate with fine-chopped parsley or sifted yolk of egg over a little melted aspic. When the aspic is set, trim neatly, and arrange each round of sweetbread on a slice of chilled tomato. Serve inside a border of lettuce around a salad made of the trimmings of the sweetbreads and a cucumber cut in cubes and dressed with mayonnaise. Cress,-Cucumber-and-Tomato Salad. Wash the cress and shake dry; arrange as a bed on a discarding the coarse stems; above this make a smaller bed of cucumbers, cut in slices or dice and dressed with French dressing, using three tablespoonfuls of oil and one of vinegar or lemon to a pint of cucumber. Arrange peeled tomatoes, chilled and cut in pieces, upon the cucumbers. Serve with French, cream or mayonnaise dressing.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop one sweetbread and one cucumber fine. To each cup (solid and liquid) add one-fourth a teaspoonful, each, of salt and paprica, a few drops of onion juice and a tablespoonful of capers; add also half a tablespoonful of granulated gelatine, soaked in two or three tablespoonfuls of cold water and melted over hot water. Stir until the mixture begins to congeal, then fill into tomatoes prepared as above. Set aside on the' ice for half an hour, at least; then serve on leaves with or

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 even-sized ripe tomatoes. i tablespoonful of capers. I pint of aspic jelly. i yolks of hard-boiled eggs. yi a cup of lobster meat. Mayonnaise, parsley, letchopped fine. tuce. Method.—Scoop out the centres of the tomatoes, after removing the skin, and chill thoroughly. Pass the yolks through a sieve, add to the lobster, with the capers, half a cup of mayonnaise and half a cup of chicken aspic, thick and cold, but not set; stir these in a dish standing in ice water until nearly set fill the cavities in the tomatoes

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak three-fourths a box of gelatine in half a cup of cold water. Cook a can of tomatoes, half an onion, a ft^lk of celery, a bay leaf, two cloves, a teaspoonful of salt and a dash of paprica ten minutes. Add two tablespoonfuls of tarragon vinegar and the gelatine, till dissolved, strain, and mould in a ring mould. turn from the mould and fill the centre with ',Ji>

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook tiny string beans until tender in boiling salted water; season while hot with onion salt, pepper and tarragon vinegar. When cold add oil and toss the beans about until each bean is coated with the oil.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cold cooked asparagus into pieces an inch long, mix lightly with cream dressing and serve, in individual portions, on curly lettuce leaves.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the cups a little lemon juice or vinegar. Set aside to become When ready to arrange the cups on shredded lettuce and fill with cooked asparagus tips, cold and mixed with mayonnaise or French dressing, as desired. Peas, flageolets or wax beans, cut fine, may be used instead of the asparagus. Garnish with radishes.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix the peas with a cream dressing; serve in nests of lettuce; garnish the top of each nest with a little chopped beet, or a fanciful figure cut from a pickled beet or pimento. Qreen-Pea-and-Potato Salad, r Mix equal parts of cold cooked peas and potatoes cut in very small cubes; season with salt and pepper, and serve as green-pea salad.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare a short cucumber and cut it lengthwise in two parts; remove the seeds and let chill in ice water for an hour. Chop together the solid part of a peeled and seeded tomato, half a slice of new onion, a stalk of celery and a sprig of parsley; mix with mayonnaise or a boiled dressing and use as a filling for the well.-dried halves of cucumber. Serve on cress or lettuce.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook the cowslip leaves until tender in boiling salted water, reserving a few choice leaves with blossoms for a garnish. Chop fine, season to taste salt and paprica, press a mould, and set aside to become chilled. Slice chilled cream cheese (Neufchatel or cottage) in uniform slices, and arrange at the sides of the mound. with French or mayonnaise dressing.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Separate a cauliflower into flowerets and boil in salted water until tender, not longer. Drain carefully. Season with oil, vinegar, salt, pepper, and a sprinkling of chopped tarragon leaves (or use tarragon vinegar) Arrange symmetrically in an earthen bowl, having the upper surface level. I<et stand to become thoroughly chilled, then turn on to a serving-dish; the shape of the mould will be retained. Cover with mayonnaise dressing or Sauce Tartare, and surround with lengthwise quarters of

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the potatoes and let cool without paring. Then remove the skins and cut into slices, balls, or cubes. Squeeze over them a little onion juice, sprinkle with fine-chopped parsley, and let stand in a several hours. Mix the dressing after the usual formula, and use enough to moisten well the potato. When ready to serve, make nests of heart leaves of lettuce, put a spoonful of the potato in each, with a of mayonnaise above, sprinkle the mayonnaise with capers, and press the quarter of a hard-boiled egg the top of the Or add the chopped white of egg to the potato before marinating, and sift the yolk over the mayonnaise. nSH " Some choice sousedfish brought couchant in a dish, Among somefennel. ' " Of what complexion? Of the sea water green, sir.'' KvER, and justly, fish have taken high rank in the list of salad No wonder, when we consider that nothing excels in delicacy of flavor many a variety of fish; and, while fish are not necessarily expensive in any locality, in many sections of the country their cost is merely nominal. Then, too, salad-making appeals largely to one's artistic nature, and the products of sea and fresh water are constantly furnishing opportunities for studies in many and varied shades of color. The lobster's vivid red, the brilliant tints of the salmon and red snapper, the delicate pink of shrimps, the dull white of scallops and halibut, and the bluish gray of mackerel and bluefish, each, in its season, may be made to contrast most effectively with fresh green herbs and yellow dressings. Oysters, scallops and little-neck clams are frequently served in salads without cooking. should be carefully washed, then drained and set aside in a marinade for an hour. When cooked, they should be heated to the boiling-point in their own liquor, then drained and cut in halves. The adductor muscle of the oyster— the white, buttonshaped part that connects the animal with its shell — is often discarded. Other fish than shellfish, wlien used in salads, are boiled, broiled or baked; they present the best appearance, however, when Thudichum recommends sea water, whenever it is available, for boiling fish; lacking this, hot water, salted (an ounce of to a quart of water), and acidulated pleasantly with' lemon juice or vinegar, is the proper medium of cooking. The addition of a slice or two of onion and carrot, a sprig of parsley, a stalk of celery, with aromatic herbs or spices, provided they be not used so freely as to overpower the delicate savor of the fish, is thought to improve the dish. The quantity of water should be adjusted to the size of the fish; in no case should it be larger than will suffice to produce the desired result.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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moment the fish is immersed in the water the temperature should be at the boiling-point, and thereafter the vessel should be permitted to simmer during the process of cooking. The fish may be cooked whole, or cut into small pieces, similar in shape and size. latter case a wire basket is of service, as, by this means, the fish may be easily removed from the water and drained. If the fish is to be served whole, remove the skin and fins, and, when thoroughly cold, mask jelly mayonnaise or with a fancy chilling again, the mask may be decorated with capers, olives, eggs, etc. If the fish is to be used in flakes, the flakes will separate more easily while the fish is still hot. In marinating fish, let the proportions of oil and acid vary with the kind of i. (?., according to the oUy nature of the flesh. S4

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish and marinate with French dressing (three tablespoonfuls of oil, one tablespoonful or vinegar, a dash of pepper, for eacli pint of fish); drain, and add half as much boiled potato, cut in cubes and dressed with French dressing. Serve on a bed of sardine dressing. Shredded lettuce or peas may be used in place of the potato.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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skin and bones without disturbing the shape of the Marinate, while hot, with three tablespoonfuls of oil, one tablespoonful of vinegar or lemon juice, and salt and pepper. When cold put the fish on a and, using endive or Boston Market lettuce, put the ends of the leaves beneath the so that the tops of the leaves will fall over upon the Garnish the top with stars of mayonnaise. Between the leaves dispose sliced pim-olas and fans cut from small gherkins. mayonnaise with the salad. Fillets of Halibut in Aspic, witti Cucumber-andRadish 5alad. 2 slices of halibut, cut half an inch, or less in thickness. of chopped (a pound and a y^& tablespoonful of salt. i quart of aspic. J^ a cup of flour.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lobster meat fine; melt the butter, cook in it the flour and seasonings, add the cream and lobster stock, and, when cooked, stir in the chopped lobster. cool spread upon one side of the fillets, roll up the fillets and fasten with woodep toothpicks that have been dipped in melted butter. Bake on a fish-sheet about fifteen minutes, basting with butter melted in hot water. Set a plain border-mould in ice water; decorate the bottom and sides with pim-olas or gherkins cut in slices and dipped in half-set aspic; cover the decoration on the bottom with aspic, and, when set and the decorations on the side are "fixed" in place, arrange on the aspic the cold fillets of fish and fill the mould with more cold turn from the mould and fill the centre with diced cucumbers and sliced radishes dressed with

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Marinate one pint of cold cooked fish— salmon, cod, haddock, halibut, etc.—with three or four tablespoonfuls of oil, half a teaspoonful of salt, a dash of pepper and two Marinate, separately, one pint of cold potatoes, cooked in their skins and cut in cubes, with the same quantity of adding also one teaspoonful of onion juice. I^et stand in a

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Separate a cooked fish into flakes and mix with the chopped whites and sifted yolks of three hardboiled eggs. Season with French dressing, mix lightly and turn on to a bed of lettuce or cress, also seasoned with the dressing. Garnish with fans cut from small gherkins, or with pickled beet cut in fanciful shape or chopped.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Freshen the fish carefully before cooking. Use equal parts of fish, flaked, and cold boiled potatoes. If potatoes are specially prepared for the purpose, cut them in cubes or balls, blanch, and cook in well-seasoned beef drain, and add, when to the Season with French dressing. Arrange on a bed of cress and sift the yolk of an egg over the whole. 5alad of Shad Roe and Cucumber. Cook two shad roes with an onion, sliced, and a bay leaf, in salted, acidulated water twenty minutes; drain, and marinate with about two tablespoonfuls of oil, one tablespoonful of lemon juice and a dash of pepper and salt. When cold cut in small cubes. Rub the salad-bowl with a clove of garlic cut in halves. Cut a thoroughly cucumber in dice; put the cucumber on a bed of lettuce leaves in the bottom of the bowl, and the roe, well drained, above; mask with mayonnaise, — nearly a cup will be required,— in the top insert a few heart leaves of lettuce, and place around the centre of the mound a circle of cucumber slices overlapping one another; or alternate these with lozenges cut from pickled beet.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup of carrots. i teaspoonful of salt. I cup of potatoes. ^ a teaspoonful of pepper. I cup of peas. A head of lettuce. I cup of beans (flageolets i cup of mayonnaise. preferred). i cup of shrimps. 6 tablespooufuls of oil. ^ a lb. of smoked salmon. i hard-boiled egg. Method.—Marinate the carrots and potatoes, cut in also the peas and beans, with Arrange on a dish in four sections, having lettuce for the foundation of each. Cover each vegetable with mayonnaise.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flat serving-dish arrange a mound of endive. Peel tomatoes, divide into sections or cut in slices, and arrange these around the endive. Shell cold, hard-boiled eggs; cut in halves, crosswise, and in points; remove the yolks and pound to a paste with an equal amount of the flesh of lobster, shrimp, anchovies or salmon. With this paste, seasoned to taste with oil, lemon fill the cups fashioned from the whites of the eggs, and arrange them around the tomatoes. Strew chopped shallot and sweet pepper over the endive. Mix equal portions of oil and vinegar, add to taste, and pour over the salad.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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trimmings from the eggs, and fix them in place by dipping in jelly mayonnaise. Set aside for the decorations to become fixed. Drain the vegetables and arrange inside the border, higher in the centre. I^ay the decorated of fish upon opposite sides of the mound, and serve either with or without mayonnaise. (For evening company, orfish course at a dinnerparty ) A slice of chicken halibut, 3 slices of pickled beet. 3 inches thick. i teaspoonful of gelatine. 3 cups of cooked peas. Jelly mayonnaise, or green Heart leaves of lettuce. 2 olives. Method. — Prepare the eggs and fasten to the plate as in salmon Dip diamond-shaped pieces of pickled beet in the dissolved gelatine and place upon the front and top of each half of egg. Spread the edge of the fish, after removing the skin, with jelly mayonnaise, or green butter, and, when set, decorate with figures cut from the cooked white of an egg. With forcing-bag and tube shape a pattern around the upper edge of the Place the fish in the centre of the crown or miroton of the seasoned with French dressing around it; cover the place from which the bone was taken with the centre of a head of lettuce, cut in halves, and two fine olives. Serve with a bowl of mayonnaise.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cold fish— salmon, halibut, lobster, etc. into small cubes, mix with one-third in measure of cooked mushrooms, also cut small, and add for each cup of mushrooms and fish one tablespoonful of gherkins cut dressing and let stand one hour; then drain, and mix with jellied mayonnaise. Fill chilled shells preparation, rounding it on the top. Make smooth, and mask with jellied mayonnaise. Decorate with gherkins and the white of a hardboiled egg cut in fanciful shapes, and with stars of

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pint of mayonnaise. Oyster=and-Celery Salad. Parboil the oysters (heating them to the boilingpoint in their own liquor), and, if large, halve each; marinate with a French dressing {i.e., toss the bits of oyster in oil enough to coat them nicely; then toss them in a little lemon juice, dust pepper, and set aside to become thoroughly chilled). When ready to serve, drain again and add about one-third as much in bulk of fine-chopped celery and one or two tablespoonfuls of pickled nasturtium seeds or capers; then mix with mayonnaise or a boiled dressing. Serve on a bed of lettuce leaves. Cabbage, sliced as for slaw, may be used in the place of celery. small pickles cut in thin slices and spread to resemble a fan. I^ish Salads.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of oysters, drain, cool, and cut in halves; marinate the sweetbreads and oysters with French dressing, and allow them to stand at least half an hour; drain, mix with mayonnaise, and serve on a bed of lettuce or cress. Or, surround with a circle of chopped cucumbers seasoned with

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a border mould in ice water; dip hard-boiled eggs, cut in halves lengthwise and trimmed to fit the mould, in aspic jelly, and press against the sides of the mould alternately with small vegetable balls, or peas dipped in half-set aspic; fill gradually the empty space in the mould with partly cooled jelly, adding vegetables here and there if desired. Dip. in hot water and turn from the mould.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak the scallops in salted water (a tablespoonful of salt to a quart of water^ one hour; rinse

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in cold water, cover with boiling water, and let simmer five or six minutes. Rinse again in cold water, drain, and when cold cut into Cut white stalks of celery into small pieces.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skin and bone a dozen sardines and put them in a mortar; remove tlie shells from an equal number of hard-boiled and cut them halves crosswise, so as to form cups with pointed edges; put the yolks into the mortar with the sardines, add a tablespoonful, or less, of chopped parsley, a dash of pepper and salt, and work to a smooth; moisten with and season to taste with Cut a thin slice from the ends of the egg that they may be set upright on the serving-dish, and fill with the mixture, making it round on the top like a whole yolk. Arrange these on a bed of watercress, or shredded lettuce, and sprinkle plentifully with French dressing.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tartare. I yolk of egg. Lobster cutlets. )^ a cup of flour. 2 cups of lobster meat. Salt and paprica. 3 cups of aspic jelly.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a white sauce of the seasonings and milk; add the coral and butter, after pounding until smooth in a mortar, also the yolk of egg, beaten and diluted with the lemon juice, and the lobster meat chopped rather coarsely. When cold shape into cutlets, dust over with sifted coral, and insert a bit of feeler or claw into the small end of each.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little aspic into a dish, and, when it sets, arrange the cutlets upon it a little distance apart; pour over each a few spoonfuls of aspic, and when set cover with more aspic. When cold and very firm cut out the cutlets, giving a border of aspic to each. Marinate the flesh of the other lobster, cut into cubes, with French dressing; pile in a mound on a bed of lettuce leaves. Insert a tuft of leaves in the top, and arrange the cutlets against the mound. Garnish with feelers and claws. Serve mayonnaise or sauce tartare with the salad.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a ring mould in ice water. In the bottom of the mould arrange pitted olives or pim-olas an inch apart. Dip figures, cut from slices of royal custard, or from cooked carrot or turnip, into liquid aspic, and place them on the sides of the mould, to which they will adhere; dip large-sized capers (a lardingneedle or skewer is of assistance in this work) in aspic and with them ornament the mould; then fill with aspic and set aside to become fixed. ready to serve, dip the mould in hot water and invert on a serving-dish. Cut the meat from two

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chill timbale moulds in ice water; dip thin slices of gherkins into half-set aspic, and arrange them symmetrically against the sides of the moulds, and brush over the decoration with Cut the claw meat of a two-pound lobster into small cubes; chop fine, and pound the remaining meat in a mortar; then add to it the liver and fat, and pass through a sieve. There should be about one cup. Simmer the shell in water to cover half an hour. Beat the yolks of three eggs, slightly, with onefourth a teaspoonful of salt and a dash of paprica; add one cup of the lobster liquor very gradually, and cook over hot water as a boiled custard. Remove from the fire and add one-fourth a package of gelatine, softened in one-fourth a cup of cold liquor, or chicken stock; strain over the sifted lobster meat and stir occasionally over ice water; when it begins to set, add the lobster dice, and fold in carefully one cup of whipped cream. Turn the mixture into the decorated mould, and, set, turn o»t on to lettuce leaves.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 salted anchovies, or Juice of half a small lemon. 12 bottled anchovies. or mayonnaise dressing, or I head of lettuce. Sauce tartare. Method.— If salt anchovies are to be used, soak them in cold water two hours, then drain, dry, and remove skin and bones; divide the flesh into small pieces and squeeze the lemon over them. "When ready to serve, arrange the lettuce leaves upon a serving-dish, stalk ends at the centre, cut the eggs in slices, mix with the bits of anchovies, and arrange upon the lettuce.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Marinate a cup of shrimps, broken in small pieces, three tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt and pepper.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(excellent), t/ Separate the remnants of a baked bluefish into flakes, discarding skin and bones. Set aside, covered, until About an hour before serving, sprinkle with salt and pepper and (for a generous pint of fish) the juice of a lemon. When ready to serve, dispose heart leaves of lettuce on the edge of a salad plate, and turn the fish into the centre, letting it come out over the stems of the lettuce Pour a boiled dressing over the top, and spread evenly (with a silver knife) over the Put a tablespoonful of chopped pickled beet at the stems of each group of leaves, a ring beet near the top, and figures, cut from the beet, between. rioulded Salmon Salad. Use a pound of salmon, fresh-cooked or canned. Remove skin and bone, and pick the flesh with a silver fork. Mix half a teaspoonful of a teaspoonful of sugar, a teaspoonful of flour, half a teaspoonful of mustard, and a dash of paprica. Over these pour very gradually three-fourths a cup of hot milk and stir and cook over hot water ten minutes, then add one-fourth a cup of hot vinegar and two tablespoonfuls of butter creamed and mixed with the beaten yolks of two eggs; stir until the egg is set, then add one level tablespoonful of granulated gelatine, softened in one-fourth a cup of cold water, and strain over the salmon; mix thoroughly, and turn into a mould. When chilled serve with Cream Salad Dressing (page 27), to which half a cucumber, chopped fine and drained, has been added. Reserve a part of the dressing, omitting the cucumber, and use with slices of cucumber as a garnish. To prepare the cucumber, pare with a handy slicer and cut from it a section three-fourths an inch thick; pare this round and round very thin and roll loosely to form a cup. Dispose this on the top of the fish and fill with (Use a pastry bag and tube.)

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Arrange; the leaves of a head of cabbage lettuce loosely upon a serving-dish, without destroying its shape. Have ready a pair of sweetbreads in salted, acidulated water twenty minutes, and cooled and cut in small cubes and marinated; also the same quantity of cucumber cut in dice, in ice water and dried upon a cloth. Drain the French dressing from the sweetbread and scatter the bits of sweetbread and cucumber through the Press three-fourths a cup of firm jelly mayonnaise through a pastry bag with small tube, in little stars, here and there, throughout the lettuce, and serve at once. Sweetbread-and-Cucumber 5alad, No. Cook, marinate and drain the sweetbreads as; mix with an equal quantity of cucumber cut in dice, and then with cream dressing, I/ine the inner side of lettuce nests with slices of radish, one overlapping another (do not remove the pink skin from the radish).

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel mushroom caps, break in pieces, and sautd m melted butter five or six minutes with a slice of onion; add chicken liquor or hot water and let simmer until tender. Remove from the liquor, cover, and set aside to liquor and the peelings and stalks of the mushrooms to the liquid in which the chicken is to be cooked.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Arrange some bits of celery, an inch and a half in length and curled on one end, about the salad, with a bit of yolk of egg in the centre of each. Or, instead of the celery and yolk of egg, use sliced radishes (do not remove the red skin), having the slices overlap one another. Finish the top with tuft of lettuce or curled celery and yolk of egg.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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centre of the ring with mushrooms and sweetbread dressed with a French dressing. If the button mushrooms (canned) are used, cut in quarters; if fresh mushrooms are at hand, remove the stems and peel the caps; break into pieces and saute in a little hot butter; then add hot water or stock and let simmer until tender (fifteen or twenty Drain and chill before using. Turkey-and-Chestnut 5alad.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the meat from a duck in small pieces, and slice pim-olas very thin; use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of cress with a French dressing.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak half a tablespoonful of granulated gelatine in one tablespoonful and a half of cold water, and dissolve in three-fourths of hot liquor. Strain over one cup of chopped ham and stir until the mixture begins to thicken, then fold in one cup of thick cream beaten stiff; add, also, a few grains of paprica and salt, if needed.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 herrings, soaked in milk % a pound (r cup) of boiled over night. tongue, cut fine. cut in 2 apples, pared and finely very small dice. 2 tablespoonfuls of cucum2 carrots, cooked and finely ber pickles, chopped fine. 1 tablespoonful of capers, root, cooked and chopped fine. beets, cut ^ a cup of pecan broken fine. % a pound (i cup) of cold A little onion juice, roast chicken, cut fine.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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divide squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare and mould the spinach as in the preceding recipe. Have ready, also, some cold boiled eggs and mayonnaise. Turn the spinach from the moulds on to nests of shredded lettuce. Dispose, chain fashion, around the base of the spinach, the whites of the eggs cut in rings, and press a star of mayonnaise in the centre of each ring.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Arrange garden cress on a serving-dish centre dispose whites of hard-boiled eggs cut in. eighths lengthwise, to resemble the petals of a flower, and sift the yolks into the centre. ready to serve, sprinkle with French dressing and toss together.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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long radishes into straws and season witli French Scatter the straws in lettuce nests, arrange the eggs in the nests, sprinkle with dressing, and fleck with chopped parsley or paprica. Easter 5alad, No. Arrange flat nests of shredded lettuce on individual plates. Cut a five-cent Neufchatel cheese in three pieces; roll each piece into a ball and flatten to resemble the white of a poached egg, having the cheese about one-fourth an inch in thickness. These may be shaped upon a plate and then removed carefully with a spatula to the nests of With pastry bag and plain tube put a mound of mayonnaise on the centre of each cake of cheese, to represent the yolk of an egg. thoroughly chilled. A dash of pepper preferred) may decorate the top of the dressing.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cold boiled corned beef or tongue into thin strips and pile in the centre of a potato balls in meat broth blanch and roll in mayonnaise or and dispose the meat. these put a ring of celery cut fine, then cooked carrot and turnip cut in straws. parsley and cucumber pickles cut in fans. with additional dressing. Orange-and-Litchi Nut 5alad. Peel the oranges and cut them into lengthwise Crush the shells of the nuts, take out the meats, and remove the stones; cut the nut meats in halves. Mix the nuts with oil, a tablespoonful to a cup, and sprinkle the orange slices with' oil; add also a little lemon juice if the oranges are sweet. Garnish with slices of orange from which the skin has not been taken, also, if desired, with lettuce dressed with French dressing. The oil and lettuce may be omitted, using sugar in place; little, however, will be needed, as the nuts are sweet, tasting much like raisins.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one cup of sugar and half a cup of water five minutes, then pour on to the beaten yolks of three eggs; return to the fire and cook over hot water, stirring constantly until thickened slightly; cool, and add the juice of two lemons. of wine may be used in the place of the lemon retaining one of the lemon Fruit 5alad.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slice two bananas, and cut in halves lengthwise one cup of strawberries. If the fruit be sweet, use the juice of half a lemon, otherwise omit it. to an emulsion one-fourth a cup of olive oil, one tablespoonful of honey, and, if needed, the lemon; toss the fruit, together or separately, in the dressing, and serve on delicate leaves of lettuce. The most striking effect is produced by dressing each kind of fruit separately, thus massing each color by itself. When new figs are seasonable, they may be used in fruit salads to take the place of the honey. If the pineapple be of large size, more dressing will be required.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skin and seed half a pound of white grapes; blanch and slice half a pound of English walnuts or almonds. Toss with four tablespoonfuls of oil, a teaspoonful of salt and two spoonfuls of lemon juice. Serve in nests of lettuce. Garnish the nests with maraschino cherries.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is a particularly good salad to serve with game. Select fine oranges, remove the peel and every particle of white skin, and slice very thin lengthwise. Slice English walnuts, blanched or plain. To each pint of orange slices add half a pint (scant) of the sliced nuts; dress with three tablespoonfuls of oil, one-fourth a teaspoonful of and, if the oranges are particularly sweet, a tablespoonful of lemon juice. Serve on a bed of watercress or lettuce.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shell and blanch the chestnuts; then boil about fifteen minutes, or until tender; drain and When cool cut into quarters, add an equal quantity of fine-sliced celery, dress with French dressing, and serve on lettuce leaves. Sliced pimentos may be added. Apple,-Celery-and-English-Walnut 5alad. Peel and cut the apples in small cubes; blanch the nuts and break in pieces, and cut the celery in; marinate the apple and nuts with oil and lemon half an hour; add the celery and mayonnaise dressing, and serve in cups made by removing the pulp from red apples. Cut the edges of the apples in small Vandykes; keep fresh in cold water until ready to serve. 9*

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir the juice of two oranges, half a cup of sherry wine, one tablespoonful of lemon juice, half a cup of sugar and the unbeaten white of an egg, over the fire, until the boiling-point is reached; let simmer slowly ten minutes, strain through a cheesecloth, and, when thoroughly over three bananas and three oranges, sliced and mixed together in a salad-bowl. Sprinkle with half a cup of dessicated cocoanut. Serve thoroughly chilled.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dressing made of claret and lemon juice instead of vinegar, or with a cream dressing. In using the cream dressing, mix the ingredients with a little of the dressing and dispose additional dressing here and there, using the forcing-bag and tube. When available, fresh figs are preferable to those that have been

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour the liquid jelly into a new tin to the depth of half an inch. Wring a napkin out of cold water and spread it smoothly over the meat-board. Dip the pan in warm water and turn the jelly onto the napkin; stamp in rounds, diamonds or other fanciful shapes. If blocks of greater thickness be required, fill the pan to the required depth with the liquid When turned from the mould, cut in squares or diamonds with a knife, wiped dry after having been dipped in hot water.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut two pounds of beef from the under part of the round and two pounds of shin of veal small pieces; crack the bones in the shin. over the fire with two and a half quarts of cold water; add one ounce of lean ham. Heat slowly, and cook just below the boiling-point two or three hours; then add to the kettle a three-pound fowl, and allow it to remain till tender. Put some marrow into the frying-pan, and when hot saut6 in it a small onion cut fine, two tablespoonfuls, each, of chopped celery, carrot and turnip; add to the soup kettle, removing the fowl, together with a sprig, each, of parsley, thyme and summer savory,

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a four-pound fowl and a few bits of veal from the neck over the fire in three pints of cold Heat slowly to the boiling-point, let boil five minutes, then skim and. let simmer until the fowl is nearly tender. Now add an onion and half a sliced carrot, a stalk of celery, a teaspoonful of sweet herbs tied in a bag with a sprig of parsley, two cloves, a blade of mace, eight peppercorns and Remove the fowl when tender, and let the stock simmer reduced to about one quart; strain, and set aside to become Second Stock for Use in Sauces, Etc. Break the bones from roasts; add the tough or browned bits of meat and fat; add also the flank ends from chops and steaks, cut small (there should always be a few bits of fresh meat), and cover with cold water. Heat slowly and let simmer two or three hours, then add, for each two quarts of water used, one-fourth a cup, each, of chopped onion and carrot, two stalks of celery and a tomato cut small, two teaspoonfuls of herbs, two sprigs of parsley browned in two tablespoonfuls of butter or drippings, and cook about an hour. Strain and let Stock will keep a day or two in summer and nearly a week in winter, if the cake of fat that forms upon the top be left undisturbed.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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/ (For use in fish aspic, or anyfish dish.) Cover the bones and trimmings from the that is to be used for the salad with cold water; add, if convenient, the body bones of a lobster or two. Add also one or two pounds of an inexpensive fish, and a pint of water for each pound of All must be fresh. Bring the water slowly to the boiling-point and let simmer an hour, then add, for each quart of water, one each, of chopped onion and carrot, a sprig of parsley and one of sweet herbs, saut6d delicately in two tablespoonfuls of butter.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(For coatingjoints offowl orgame, or medallions of fowl, tongue or sweetbreads.) To one pint ofwhite sauce, made of white stock, add three-fourths a cup of jelly and one; let simmer reduced to the consistency of very thick cream; remove the butter from the top and let cool slightly before using. lOl

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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BulVTBR a baking-dish, put in a layer of bread cut in pieces one inch square with crust removed, sprinkle thin-sliced over the bread, dust with salt and paprica, or a few grains of cayenne. Add other layers of bread and cheese, seasoning as before, using in all half a small loaf of bread, one cup of cheese and half a teaspoonful of salt. Beat two eggs slightly, add one pint of milk, and pour the mixture over the bread and cheese.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook together four tablespoonfiils of butter and two tablespoonfuls of flour, into which have been sifted one-fourth a teaspoonful, each, of soda and mustard and a few grains of cayenne. Add gradually half a cup of milk. When the sauce boils, remove from the fire and stir into it one cup of grated cheese (half a pound) and the yolks of three eggs, beaten until light. When well mixed, fold in the stiffly beaten whites of three IDS Bake in a buttered pudding-dish, in a moderate oven, about twenty-five minutes, or in individual dishes, paper cases, or china shirring-cups, about twelve minutes. Serve at once from the dish or The souffl6 will ' ' stand up " a little better, if three-fourths a cup of milk be used in place of the half-cup as given, and half a cup of stale grated bread be added before the cheese; but it will not be quite so delicate.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put four tablespoonfuls of butter and half a cup of water into a saucepan. When these boil, add half a cup of flour and a few grains, each, of salt and; and the cleaves from the pan. Turn into a mixing-bowl and beat in two ounces of grated Parmesan cheese; then beat in, one at a time, two eggs. On a wellbuttered baking -sheet shape the paste into flat circular pieces about an inch in diameter.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and press the edges together closely. Fold again to make three layers, turn half-way round, pat and roll out to the thickness of one-fourth an inch. Sprinkle one cheese and proceed as Continue rolling and adding the cheese, until, to one cup and a half of flour, from half to a whole cup of cheese has been used. After the last rolling, cut into bands half an inch wide, or into rings and straws one-fourth an inch wide. The straws and bands should be four or five inches in length, and the rings large enough to hold three or four straws. Serve the bands piled in log-cabin style on a doylie-covered plate. If the paste be made expressly for the straws, the cheese and cayenne may be mixed into the flour with the butter, thus diminishing time in making.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk. When thick and smooth stir in the beaten yolks of two eggs,, add four tablespoonfuls of grated Parmesan cheese, and spread on a buttered pan to cool. Just before serving, cut the paste in shapes, lay on a baking-sheet, and brown delicately in the oven.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together thoroughly one cup and a half of grated one of onefourth a teaspoonful of salt and a few grains of cayenne; then add the whites of three eggs, beaten stifi. in small balls and roll in cracker crumbs, sifted or crushed to a fine meal; fry in deep fat and drain on soft paper. Individual Souffles of Cheese,

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method. — Make a sauce of the butter, flour and milk; add tlie yolks, beaten, and thoroughly; grated aiid, when melted, remove from the; add the seasonings and cubes of cheese. Spread in a shallow pan to Cut in any shape desired, dip in crumbs, then in egg, and again in crumbs; fry in deep fat and drain on brown paper.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ a cup of water. A few grains of cayenne yi a cup of butter. and salt. X a cup of flour. 2 ounces (J^ a cup) of grated 2 eggs, with yolk of a third. Parmesan cheese. Hot fat. Method. — Boil the water and butter, sift in the flour with the salt and cayenne; stir and cook until the mixture cleaves from the side of the pan. When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thoroughly before another is added. I^astly, add the Drop, by teaspoonfuls, into hot fat and fry a golden brown. Drain on soft paper and serve piled on a folded napkin. Cheese d'Artois. 2 ounces of grated ParmeWhite of 1 egg. san cheese. )i a pound of plain or puff Salt and paprica. Method. — Cream the butter, beat in the eggs, and add the cheese with a few grains, each, of salt and paprica. Roll the pastry very thin and cut it into two rectangular pieces; lay one of these on a baking-sheet and spread with the cheese mixture; cover this with the second piece of pastry.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice thin half a dozen large tart apples (select apples that cook quickly), and prepare as many thin slices of cheese. Beat up one or two eggs, and season with salt, mustard and pepper. Soak the cheese in the egg mixture, then put each slice between two slices of apple, sandwich style; dip in the beaten ^^^, saut6 in hot butter, and serve hot. Salad of Lettuce with Cheese and Vegetable

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stand in a cold place, wrapped in the paper, until ready to serve, then dispose in the centre of a salad dish, lined with lettuce leaves, dressed with French Slice the cheese with a silver knife before sending to table. At luncheon, mayonnaise may be served in a dish apart.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As a rule, for should be twenty-four hours old; but fresh bread, which is more pliable than stale, is better adapted to this use, when the sandwiches are to take the form of "5 rolls or folds. When stale bread is used for rolls or folds, they must be ribbon-tied; or tiny Japanese toothpicks may be made to keep them in shape. The bread may be yeast or peptic bread. It may be white or brown. It is not even essential that the two bits of bread be of the same kind; Quaker, rice, whble-wheat, rye or graham bread is interchangeable with white or brown After selecting your loaf or loaves, slice in even, quarter-inch slices; then cut in squares, triangles or fingers, or stamp with a round or fancifulshaped cutter. Cutters can be obtained in heart, club, diamond and spade shape, also in racquet Do not spread butter or filling upon the bread it is cut from the loaf and When so treated, the butter or filling on the extreme edge of the bread is liable to soil the fingers or gloves that come in contact with it. Cream the butter, using a small wooden spoon for the purpose, and then it can be spread upon the most delicate bread without crumbling.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and corned beef, whether they be used in or finely chopped, should be coaked until they are very tender. When corned beef or ham is chopped for a filling, the sandwich is much improved by a dash of mustard; Worcestershire or horseradish sauce improves a filling of roast beef or boiled tongue; while chopped capers, tomato sauce, catsup or a cold mint sauce is appropriate in sandwiches made of lamb; celery salt, when the filling is of chicken or veal, and lemon juice, when the principal ingredient is fish, are en rapport. The flavor of a few drops of onion juice is relished by many in any kind of or meat sandwich, while others would prefer a few grains of fine-chopped parsley. When salad sandwiches are to be prepared, chop the meat or fish very fine and mix it with the salad Celery, cabbage, cress, cucumbers, tomatoes or olives may be chopped and added to the meat with the lettuce is used, the leaf is served whole, the edges just appearing outside the bread. Any one of these vegetables, combined with a salad dressing, makes a delicious sandwich without meat or other well-prepared sauces may be used of dressings.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop the ham and pound smooth in a mortar; pass the yolks of hard-boiled eggs through a sieve; mix the yolks with an equal amount of mayonnaise Butter one piece of bread lightly and Spread with the ham, spread the other piece with the egg and dressing, and press the two together.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Saut6 the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if Cover with highly seasoned stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick pur^e. Add an equal quantity of lobster meat pounded smooth in a mortar. Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup. When cool use asany filling.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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spinach with sauce tartare and spread on one bit of bread, spread the other with butter and sifted yolk of egg; press together. Garnish the servingdish with parsley and cooked eggs cut in quarters lengthwise.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 ounces from the breast of chicken (}4 a cup). teaspoonful of anchovy 4 ounces of braised tongue. }4 a teaspoonful of celery 4 tablespoon fuls of mayonnaise or boiled dressing. Method.— Chop the meat and pound to a paste in a mortar; add the seasonings and mix Remove the crust from a loaf of moist bread; cut in very thin slices, trim each slice into a rectangular shape, spread lightly with soft butter and then with the mixture.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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four tablespoonfuls of butter and one teaspoonful of mustard. Press the yolks of four hard-boiled eggs through a sieve and add them to the butter and mustard. Then add four boned anchovies, four pickles, a of chives and a sprig of tarragon, chopped together Cut stale bread in fingers or other fanciful shapes, and the Press two pieces together.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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freshly roasted peanuts very fine; pound them in a mortar until smooth salt and moisten with thick cream.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J^ a pound of butter. 6 anchovies. J^ a peck of spinach. > teaspoonfuls of very fineof very chopped capers, fine-chopped parsley.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter to a cream with a wooden spoon; beat into the butter enough of the spinach pulp to give the required tint of green.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Chou-paste boxes.) Bake chou paste in long, slender shapes, like Eclairs, but narrower and shorter; split apart on the ends and one side and fill with chicken salad. Put the top back in place, inserting a celery plume at each end. the serving-dish with celery leaves and pim-olas or olives. Serve other salads in the same way.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one box (two ounces) of gelatine in one cup of cold chicken liquor until thoroughly softened. Add to three cups of chicken stock, seasoned with vegetables and sweet herbs according to directions previously given, also the crushed shell and white of one egg, and proceed as for aspic the liquid jelly into rectangular pans, having it three-eighths of an inch or less in thickness, and set aside in a cool place to harden. When ready to serve, dip the pan in hot water an instant, and turn the jelly on to a paper. With a thin, sharp knife cut the jelly into squares or diamonds, or dip a cutter into hot water and stamp out hearts or clubs.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wrap bread as it is taken from the oven closely in a towel wrung out of cold water, cover with several thicknesses of dry cloth and set aside about four hours; then cut away the crust, and with a thin, sharp knife cut the loaf or loaves in slices as thin as possible and spread with butter, and, if thin shavings of meat, potted meat or chopped nuts; roll the slices very closely and pile on a serving-dish. The riilwaukee Sandwich. 2 thin rounds of white bread.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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oysters in grated bread crumbs (centre of the loaf) and broil them, or "egg and bread " them, and fry in deep fat. Lay the first slice of bread on a plate over two or three lettuce leaves, put the oysters on the bread, a grating of horseradish on each oyster; cover with the graham or rye bread; on this lay the chicken or turkey cut in thin slices, season with salt and pepper, put on the bacon, and cover with the other slice of bread. On top of the sandwich lay a slice of lemon cut square, and about this dispose the pickles and radishes, to form a star.-

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop one-fourtli a pound of figs very fine, add one-fourtli a cup of water, and cook to a smooth; add, also, one-third of almonds, blanched, chopped very fine and pounded to a paste with a little rose-water, also the juice of half a lemon. When cold spread the mixture upon lady-fingers or cakelets, white or yellow, press above the and upon a handsome doylie-covered plate. Raisins, dates or marmalade may be used in the place of the figs. The marmalade, of course, requires no cooking. Bread may be used in the place of the cake.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Flavor the butter with rose petals according to the directions previously given. Spread both bits of bread lightly with it and put upon them three or four candied rose petals. If lady-fingers are used, brush them over with white of egg and sugar mixed Use but little sugar— just enough to hold the fingers The

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup of heavy cream. J^ a teaspoonful of vanilla % a cup of powdered sugar. extract.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the sugar and extract to the cream and beat until solid; let chill, then spread quite thick upon lady-fingers or sponge drops.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I box of gelatine (2 ounces). i cup of sugar. I cup of cold water. i>^ cups of orange juice. 1 cup of boiling water. J^ a cup of lemon juice. Method. — Soak the gelatine in the cold water and dissolve in the boiling water; add the sugar and strain; when cold add the orange and lemon Mould in sheets three-eighths of an inch thick.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The yolks of 4 hard-boiled i teaspoonful of orange juice. A grating of orange rind. I cup of butter. Angel cakelets or slices of angel ^ a cup of powdered sugar. cake.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gradually add the yolks of eggs, passed through a potato ricer or sieve, the sugar and orange juice. Spread upon thin slices of angel cake, prepared for sandwiches, or upon angel cakelets or fingers; press two together and serve at once. If allowed to stand any length of time, keep covered and in a cool

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two cups of scalded milk or boiled water, in a mixing-bowl, add two tablespoonfuls of sugar, one teaspoonful of salt, and, when the liquid becomes lukewarm, one yeastcake dissolved in half a cup of water, boiled and cooled. With a broad-bladed knife cut and mix in enough well-dried sifted, to make a stiff dough (about seven cups) Knead until the dough is elastic; cover, and set to rise in a temperature of about 70° Fahr. the dough has doubled in bulk, "cut down" and knead slightly without removing from the mixingbowl. When again double in bulk, shape two double loaves and set to rise in buttered pans; when it has risen a third time, bake one hour.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use the preceding recipe without change other than in kind of flour and two additional spoonfuls of sugar. m

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add three-fourths a cup of rice, tender and still hot, and, also, two tablespoonfuls of butter, to the milk or water in the first recipe. Other cereals, as oatmeal or cerealine, may be used instead of rice. 5alad

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sponge with one cup of milk, one yeastcake dissolved in one-fourth a cup of milk, and about one cup and a half of flour; beat thoroughly, cover, and set to rise in a temperature of about 70° Fahr. When light add half a teaspoonful of salt, one-fourth a cup of melted butter, and flour enough to knead.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift together one cup, each, of yellow com meal, rye meal and entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of soda. Add threefourths a cup of molasses and one pint of thick, sour milk. Beat thoroughly, and steam in a covered mould three hours and a half. The quantity

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pass through the sieve two or three times four cups of flour, one teaspoonful of salt, and, for each cup of flour, two level teaspoonfuls of bakingpowder. With the tips of the fingers work into the flour one-third a cup of

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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mixture looks like meal, mix in gradually nearly one pint of milk, cutting the dough with a knife until well mixed. When it is of a consistency to handle, turn out on to a well-floured board, toss with the knife in the flour, then pat out into a sheet half an inch thick, and cut into rounds. I<et the heat of the oven be moderate at first, and increase the dough has risen.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into quarters. Repeat until tlie pieces are about the thickness of breadsticks. Put on a rack in a dripping-pan, and dry out the moisture in a slow oven; then brown delicately. Keep in a dry place (a tin box is suitable) and reheat in the oven before serving. How to Give Rolls and Bread a Glossy, Brown Crust, A short time before removing from the oven, brush over the top of each loaf or roll with beaten yolk of egg, diluted with a little milk, or with a little sugar dissolved in milk, or with thin starch.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a saucepan with half a cup of butter and one cup of boiling water over the

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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mixture boils, beat into it one cup of flour. the dough cleaves from the sides of the saucepan, turn into a bowl and beat in, one at a time, three large or four small eggs. To Boil Salted Meats: Ham, Tons^ue, Etc. Cover the meat with cold water and bring the water slowly to the boiling-point; let five minutes, then slightly bubble until the meat is

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound of tender cooked 2 0uncesof butter(J^acup). meat or fish (2 cups). Mace and anchovy essence, 2 ounces of fat cooked meat (J^ a cup). Pepper and salt. Method.— Chop the meat or fish very fine, then pass through a pur^e sieve; cream the butter and with a wooden spoon work it the meat or add seasonings to taste, press the mixture solidly into small jars or cups, and pour melted butter to the depth of one-fourth an inch over the top of the meat. Set aside in a cool place.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% a cup of coffee, ground About 3 tablespoonfnls of very fine. 3 cups of boiling water. tablespoonfnls of About 6 blocks of sugar. hot milk. Method.— Put the coffee into the filter of a wellscalded coffee-pot. Pour the boiling water over the coffee. as soon as the infusion has dripped through the filter. For black coffee use double the quantity of coffee.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup of ground coffee. i cup of cold water. White and shell of i egg. 6 cups of boiling water. I tablespoonful of ground coffee. Method.— Beat the wHte and crushed shell of the egg and half the cup of cold water together; mix with the coffee, pour over the boiling water, stir thoroughly, and boil from three to five minutes with the nozzle tightly closed; pour half a cup of cold water down the spout; in one tablespoonful of coffee and let stand on the range, without boiling, ten minutes.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tea. Slices of lemon. Candied ox-heart cherries. Boiling water. Method.— Fill the tea-ball half full with tea, put the ball into the cup, with a cherry or a slice of lemon, and pour boiling water over them the ball when the tea is of the desired strength.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 ounces of chocolate. i teaspoonful of vanilla exof grantract. ulated sugar. Whites of 3 eggs. J^ a cup of hot water. i pint of thick cream. I quart of scalded milk. J^ a cup of powdered sugar.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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chocolate, add the granulated sugar and hot water, and cook until smooth and glossy; with a whisk beat in the hot milk very gradually, and return to a double boiler to keep hot. Beat the cream until solid.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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whites of the eggs dry, then beat in the Beverages Served witli Sandwiches. powdered sugar and fold the cream into the egg and sugar. Add half of the cream mixture to the chocolate with the vanilla, and mix while the cream is heating. Serve the rest of the cream in spoonfuls upon the chocolate in the cups.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stem and wash half a pound of sultana raisins; let them stand, covered with one quart of boiling water, upon the back of the range an hour or more; filter the water through folds of cheese-cloth and use in making cocoa or chocolate. I4S

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I egg. Juice of 2 lemons. 4 tablespoonfuls of sugar. 2 cups of water. Method.— Beat the egg until white and yolk are well mixed; then beat in the sugar, the lemon juice and the water.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I pineapple. pint of strawberry or 4 cups of sugar. grape juice. 3 cups of boiling water. j^ a pint of maraschino 1 cup of tea, freshly made. cherries. 5 lemons. I bottle of ApoUinaris wa6 oranges. ter. 6 quarts of water. Method. — Grate the pineapple, add the boiling water and the sugar, and boil fifteen minutes; add the tea and strain into the punch-bowl. cold add the fruit juice, the cherries and the cold A short time before serving, add a piece of ice, and, on the

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds of rhubarb. i cup of sugar. I pint of water. i cup of orange juice. 1 bay leaf. J^ a cup of lemon juice. % a cup of ginger syrup.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Method.— Cut the rhubarb into pieces witlioul peeling; add the bay leaf and water, and let simmer until the rhubarb is tender; strain through a cheese-cloth. Boil the juice with the sugar five When cold add the orange and lemon juice, with one-fourth a cup of syrup from a jar o^ preserved ginger, and a piece of ice. Add water as needed.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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jar, closely covered. To use, put three tablespoonfuls into a glass half full of cold water, stir in onefourth a teaspoonful of soda, and drink while effervescing. A pint of any kind of fruit juice may displace the water, when a teaspoonful juice should be added to the contents of each glass before stirring in the soda.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(To serve 60.) 5 quarts of milk. 20 poanded almonds. 3 blades of mace. I pound of chocolate. 1 five-inch stick of cinnamon. 3 cups of sugar. 12 cloves. 2 quarts of boiling water. Yolks of three eggs.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the spices and Break up the chocolate and melt over hot; add the sugar, mix thoroughly, then gradually stir in the boiling water; let cook two or three minutes after all the water has been added, then turn into the hot milk; let stand over hot until ready to serve, then add the beaten yolks of eggs, diluted with of water, milk or cream, and strain through a cheese-cloth. Keep hot over hot water.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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arranged that cooking can be done without other appliances. It consists of' four parts. th.&first is the blazer, or the pan in which the cooking is done; is provided with a long handle. The second is the hot-water pan, which corresponds to the lower part of the double boiler; this should be provided with handles, and is a very inconvenient dish without them. The third is the frame upon which the hot-water pan rests, and in which the spirit-lamp is set. The last, but by no means least, part is the lamp; is provided with a cotton or an asbestos wick. When the lamp has a cotton wick, the flame is regulated by turning the wick up or down, as in an ordinary lamp. At present this style of lamp is found only in the more expensive grades of dishes, — silver-plated, and costing from $15 upwards. When asbestos is used as the wick, the lamp is filled with this porous stone, which is to be saturated with alcohol immediately before using, and the top is covered with a wire netting. The flame is regulated by means of metal slides, which open and shut over the netting, thus cutting off or letting on the flame, as it is desired.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" Change is the sauce that sharpens appetite." As SO many dishes are prepared in the chafingdish that require the use of a simple sauce, we give in this place the methods usually followed in the preparation of common sauces. For one cup of sauce, put two tablespoonfuls of butter into the blazer; let the butter simply melt, without coloring, if for a white sauce, but cook until brown for a brown sauce. Mix together two tablespoon-

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fuls of flour, one-fourtli a teaspoonful of salt and a dash of black or white pepper, or a few grains of cayenne or paprica, and beat it into the bubbling butter; let the mixture cook two or three minutes, then stir into it, rather gradually at first, and beating constantly, one cup of milk, water or Now, when the sauce boils up once after all the liquid is in, it is ready for use. In making a white sauce some cooks add, from time to time while the sauce is being stirred, a few drops of juice, which they claim makes the sauce much whiter. Sometimes we make the fashion, using the same proportions of the various If water or stock be used, put it in the blazer directly over the If the liquid be milk, put it into the blazer, and the blazer over hot water; cream together the butter, flour and seasonings, dilute with a little of the hot liquid, pour into the remainder of the hot liquid, and stir constantly until the sauce thickens, and then occasionally for ten or fifteen minutes, until the flour is thoroughly cooked. In making a brown sauce, first brown the butter, then brown the flour in the butter, and, whenever it is convenient, use brown stock as the liquid.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter in the blazer, add the flour, salt and pepper, and cook till frothy; add the oyster liquor or chicken stock and cook until the boiling-point is reached. Now add the oysters, and, as soon as they are heated thoroughly, put the blazer into the bath and add the beaten yolks, the onion and lemon juice and the mushrooms. As soon as the eggs thicken the sauce a little, serve on toast or crackers. If uncooked mushrooms are used, cook them butter two or three minutes before the flour and seasonings are added.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I pint of oysters (parboiled a teaspoonful of curry and drained). powder. J^ a cup of cream. 3^ a teaspoonful of chopped a tablespoonfuls of butter. I tablespoonful of flour. i teaspoonful of salt. J^ a cup of oyster liquor. i saltspoonful of pepper.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the and blazer a few moments. Mix the flour and currypowder and stir into the butter. When frothy add the oyster liquor. As soon as the sauce boils up once, add the salt, pepper and cream, and, in a moment, the oysters. When the oysters are thoroughly heated, serve on buttered toast or crackers.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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iNGRBraENTS. I quart of oysters. J^ a cup of flour. J^ a cup of butter. i cup of oyster liquor. One small mild onion. 1 cup of white stock. of curry of thick tomato powder. pulp. Salt and pepper to taste. Method.— Bring the oysters to the boiling-point in their own liquor, skim, drain, and set aside. Heat the butter in the blazer, saute in it the onion cut in slices, stir in the flour and curry powder mixed with the salt and pepper, and, when frothy, add the oyster liquor, stock and tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When the sauce boils, and when hot serve on buttered or fried

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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shrimps, lobsters, sweetbreads, veal, fish, mushrooms, asparagus tips, peas, etc.) 2 tablespoonfuls of mush4 tablespoonfuls of flour. rooms, chopped or diced. 2 saltspoonfuls of salt. of chopped 2 cups of cream, or 2 cups of milk and 4 tablespoonof fuls of butter. 1 saltspoonful of pepper. I pint of fish, meat, etc. Method. — Prepare the sauce in the usual manner. If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces. Fish should be flaked when hot, and meats cut into dice when cold.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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blazer, tlien add half a dozen eggs, beaten sligbtly witb one-fourth a teaspoonful of salt and a dash of paprica. Stir and cook, and, when beginning to thicken, add half a pint of oysters, parboiled, " bearded," and cut fine. When scrambled, serve on sippets of lightly spread with anchovy

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two uncooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each Serve, when the butter has melted, with slices of lemon.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of paprica, one of chopped parsley, and, by degrees, the juice of half a lemon. Spread upon the oysters before serving.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in their own liquor over a quick When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick) Saut6 in the blazer, heated very hot. Serve on thin rounds of toast. cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven. Oysters 5aute. Wash and drain tlie oysters, season with and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified butter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald a cup of cream, add two tablespoonfuls of fine-grated bread crumbs, a of butter, a dash of paprica and a grating of nutmeg; then add two dozen oysters, washed, drained and Stir until the are thoroughly heated, but without boiling the mixture. rounds of toast with butter, and then with the at once accompanied by olives, pim-olas or gherkins.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir one cup of cracker crumbs into half a cup of melted butter. of cream or strained oyster liquor in the blazer, put in a layer of oysters (about a cup), washed and drained, and sprinkle with a part of the prepared crumbs, salt and pepper; add another layer of oysters, the rest of the crumbs, and salt and pepper.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick the meat from a boiled lobster and cut it into small pieces; sift over it the coral '; mix with it also the liver, two tablespoonfuls of vinegar or three of lemon"] nice, one-third a cup of butter and a of cayenne and made mustard; heat in the blazer until thoroughlyhot. Serve on cup-shaped leaves of lettuce with a quarter of a hard-boiled egg on the top of each portion.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 medium - sized each, of lobsters. sherry wine and brandy. Grating of nutmeg. y^ a teaspoonful of pepper. i cup of cream. Method.— Remove the meat from the shells and cut it into delicate

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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blazer, and, when it melts, put the lobster into it diafing-dish Dainties. and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the lobster mixture. Serve as soon as the eggs thicken the sauce.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and Put three tablespoonfuls of butter in the blazer, and, when it is melted, add the prepared; stir until hot and serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Bordelaise. 2 cl«»»ts of garlic, chopped. Meat of 2 lobsters. 1 slic»d carrot. i glass of brandy. 2 tablk.spoonfuls of butter. 2 glasses of white wine (half Chopped parsley, white and a cm>). ca5-enne pepper, salt. MetPi\od.— Melt the butter in the blazer and in it cook the onion and carrot about five minutes. the carrot; add the wine, lobster and seasonings. When thoroughly heated, add the butter, parsley and brandy and serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i3^tablespoonfuls of butter. i)^ tablespoonfuls of curry '% an onion, powder. I clove of garlic, ) very fine. i pint of milk. A small piece of grated gini grated cocoanut. ger root. Meat of a lobster weighing i^ tablespoonfuls of corn2 pounds. starch. Salt and pepper to taste. Method. — Grate the cocoanut and set it aside to soak an hour in one pint of milk. Saut6 the onion and garlic in the butter, add the cornstarch and seasonings, and cook until frothy; add the milk strained from the cocoanut, gradually, and, when the sauce boils up once, add the lobster; pepper to taste. Lobster a ia BechameL Meat of 2 lobsters. i cup of white stock, sea4 tablespoonfuls of flour. soned mace, bay leaf, etc. Grating of nutmeg. I cup of cream. Dried and sifted coral. Method. — Cut the lobster in delicate slices or in dice, as preferred. Make a bechamel sauce, after the usual manner, of the butter, flour, seasonings, cream and Add the and, when heated thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce from the blazer. Add the lemon juice, and sprinkle the dried and sifted coral or some chopped parsley over the top of the mixture as it is served. clams, sweetbread, chicken or turkey may be served & la Bordelaise or Bechamel.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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y^ a. cup of butter. i cup of cream. 1/^ a cup of flour. i cup of well-seasoned chicken stock. Dash of paprica. Juice of half a lemon. J^ a teaspoonful of white i pint of diced lobster meat. Method.— Prepare a white sauce, using the ingredients mentioned, and adding the lemon juice by degrees. Add the lobster to the sauce. Cut the whites of the hard-boiled eggs in rings and pass the yolks through a sieve. Serve the lobster on bits of toast, or on thin crackers, with a sprinkling of the yolks over the lobster, and circles of the whites around it.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the meat from one pint of oyster crabs; put this, with a little of the liquor, into the blazer, add two tablespoonfuls of butter, a dash of paprica and a scant half-teaspoonful of salt, and let cook tliree or four minutes without boiling. Set the blazer over hot water and add three-fourths a cup of hoUandaise sauce (either hot or cold). until the mixture is heated, then add one spoonful of lemon juice and one of chopped parsley. Serve on toast, in Swedish timbale cases or in patty cases.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating of nutmeg and a dash of paprica over hot water to heat. Beat the yolks of four eggs, add the hot vinegar to them, return to the fire, and stir constantly while the mixture thickens; then add two more of butter in bits. Shrimps, oysters, lobsters and delicate are all good when served after this recipe.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt one tablespoonful of butter, add one tablespoonful of flour, and, when blended, one cup of milk. Add the yolks of two hard-boiled rubbed through a sieve, and season to taste with a teaspoonful juice and wine; cayenne, mustard and tobasco are approved by some. Add one cup of crab meat and one-fourth a cup of canned mushrooms cut in quarters. Serve on toast.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I pint of oyster crabs. % an onion, sliced. i tablespoonful of chopped I tablespoonful of flour. I cup of white stock. i yolk of egg. Method.— Melt the butter in the blazer, add the onion, and let cook until a light-brown color; add the flour and mix until smooth; add the stock and stir until it thickens. Add the crab meat, lemon juice, parsley,

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolk of the egg and add two or three spoonfuls of the to it; mix well, add to the in the constantly, and serve as soon as heated.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Creole. green pepper, chopped i small onion, chopped fine. I clove of garlic, chopped i cup of tomatoes. I cup of crab meat. Pepper and salt. Method.— Put the butter in the blazer; when melted, add the garlic, onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab meat (fresh or canned). Serve when hot on sip' pets of toast.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sauce of one-fourth a cup, each, of butter and flour, half a teaspoonful of salt, a dash of pepper and one cup and a half of white stock; add one tablespoonful of anchovy essence and a quart of shelled shrimps. hot add the beaten yolks of two a cup of I<astly, add a tablespoonful juice and serve, without boiling, on sippets of toast.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A pint of shrimps and a cup of peas, heated in a cup and a half of cream sauce, are particularly good.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put about two tablespoonfuls of clarified butter into the blazer. When hot add bread cut as for Brown the bread on one side, turn, and brown the other side. Spread with anchovy paste and serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the anchovy toast in one chafing-dish, and, at the same time, the eggs in another. five eggs slightly, add half a teaspoonful of salt, a dash of pepper and half a cup of cream or milk. Put a large tablespoonful of butter in the blazer; when melted, add the egg mixture. Stir until the egg is creamy, and serve on the anchovy toast.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Press cooked spinach, chopped fine, through a purde sieve; reheat with a little butter, salt and two or three drops of tobasco sauce. Saute rounds of bread to a golden brown in a little hot butter, spread with anchovy paste, and over this spread the purde of spinach. Press into the spinach on each round of bread a quarter of a hard-boiled egg cut lengthwise, having the yolk uppermost.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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All the preparations for this dish, with the exception of saut6ing the bread, may be made some hours before serving. Thoroughly wash the anchovies, cut off the fillets, and chop very fine with a sprig of parsley and a few chives, or a slice or two of Bermuda onion; put the whole into a mortar and pound adding, meanwhile, a little Cut some large selected olives in halves, take out the stones, and fill them with the anchovy mixture. Cut small rounds of bread an inch and a half in diameter and an inch in thickness; a crumb, similar in shape to the olive, the centre of each. Put a little butter into the blazer, and, when hot, saut6 the rounds of bread on both sides; drain on soft paper, put an olive in the centre of each and a little mayonnaise over the whole. Five anchovies will sufl5.ce to stuff a dozen olives.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have ready yolks of eggs, cooked until firm, and an equal bulk of sardines, each rubbed to a paste. Mix thoroughly, and season with salt, pepper and lemon juice. Prepare some bread in the blazer as for anchovy toast; then spread with the sardine mixture and serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together one of sugar and curry powder and a saltspoonful of Put these into the blazer with one cup of cream and half a teaspoonful of lemon juice. Stir until the mixture is hot, then put into it ten or twelve sardines. In the mean time, heat some butter or oil in a second blazer, and in it saut6 some bits of bread a little larger than the sardines, and round slices of tart apple. Serve each sardine on a bit of bread; pour a little of the sauce over the top and garnish with a round of apple. The slices of appls will keep their shape, if the apples be cored and then cut into rounds without paring.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(French fashion.) Remove the skins and tails from about a dozen sardines and heat them in the oven. Heat some butter or oil in the blazer of one chafing-dish, and in it saut6 some bits of bread of suitable shape to serve under the sardines.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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blazer of chafing -disli, over hot -water, the beaten yolks of four eggs, one teaspoonful, each, of tarragon vinegar, cider vinegar and made mustard, a of and one tablespoonful of butter. Stir the sauce until it is quite thick, then serve the sardines on the bread the sauce poured over them.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two chafing-dishes will be requisite for preparing this delicious luncheon dish. Have ready one pound of raw halibut chopped very fine; beat the yolk of an egg, add to it one teaspoonful and a fourth of salt, one-fourth a teaspoonful of white pepper and a few grains of cayenne or paprica. Blend a teaspoonful of cornstarch with a little milk; then add milk to make twothirds a cup, stir gradually into the egg and seasonings, and then very slowly into the fish. I^astly, fold into the mixture one-third a cup of thick cream, beaten until stiff. Butter dariole moulds thoroughly, arrange a circle of cooked peas around the bottom of each mould, and fill with the fish preparation two-thirds full. Set into the blazer, surrounded with boiling water; after the water is again boiling, turn down the flame so the water will barely quiver, and let cook about twenty Prepare, in the mean time, in the second blazer, creamed the from the moulds and surround with the

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald one quart of milk, with half an onion and a stalk of celery; strain into a pitcher and keep hot if convenient. Add to the remnants of cold boiled white fish enough canned salmon to make two; chop and rub through a purde sieve. in the blazer two spoonfuls of butter, three of flour, one teaspoonful of salt and a dash of pepper. Add the milk gradually, and, when all is added and the contents of the blazer are boiling, put a few spoonfuls of the sauce into the fish and beat until smooth; add more sauce, and, when well diluted and smooth, turn the whole into the blazer. Stir, and let cook until very hot; then serve with crackers, split, buttered, and browned in the oven. These proportions give three pints of soup. Vegetable purees may be prepared in the same way. Salt Codfish with Tomato Sauce: Saut6 one clove of garlic and half an onion, grated or chopped fine, in three tablespoonfuls of; add two of onefourth a teaspoonful of paprica and one pimento, chopped fine; also, add one cup of tomato pulp, and, when the boils, a pound of "hatcheled" codfish, or any salt codfish picked into small pieces and freshened in one quart of cold water. Serve, while hot, with brownbread sandwiches, and pickles or pim-olas.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in Cream Sauce. Pick enough salt codfish into bits to make one cup. I/Ct stand in cold water about half an hour. Make one cup of cream sauce, using one tablespoonful and a half of flour, two tablespoonfuls of butter and one cup of cream; remove all the water from the fish by wringing in a cheese-cloth, add the fish to the sauce, and, when heated, stir in a lightly beaten egg. Serve upon rounds of with olives, or plain lettuce, or tomato salad.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup of eeoked fish, flaked. i cup of tomato puree. 1 cup of macaroni, cooked, and still hot. Dash of pepper. J^ a cup of butter. 8 drops of tobasco sauce. Method.— Melt the butter in the blazer and toss about in it the macaroni and fish; add the seasonings and the tomato pur6e, which should be well reduced. Serve when thoroughly heated.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I pint of cooked fish, flaked of anchovy and seasoned. J^ a cup of butter. 1^ a of pap- ^ a cup of flour. rica. I cup of fish stock. 1 cup of cream and milk 2 tablespoonfuls of lemon combined. ]4 a teaspoonful of salt, if i tablespoonful of chopped needed. Method.— Marinate the fish while hot with salt, oil and lemon juice, adding, also, a few drops of onion juice, At serving-time make a sauce salt, paprica, stock and cream; add the paste and the fish, and, when the fish is thoroughly heated, turn down the flame of the lamp or set the blazer into hot water. Sprinkle with the parsley and serve. Sardines on Toast. Melt two tablespoonfuls of butter in the blazer; add two tablespoonfuls of flour and a dash of paprica, and stir until smooth and browned a little; then add of stock and half a cup of sherry; stir until thickened, then let simmer a few minutes, and add nearly a cup of sardines, which the bones and skin have been removed and the flesh separated into small pieces. I<et stand until very hot.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J^ a teaspoonful of salt. J^ a pound of cheese, cut fine A dash of paprica. or grated. ^ a cup of cream. The beaten yolks of 2 eggs. Method. — Melt the butter, add the cheese and seasonings, and stir until melted; then add the eggs, diluted with the cream, and stir until smooth and slightly thickened.^ Do not allow the mixture to boil at any time in the cooking; if necessary, cook over hot water. Serve on thin crackers, hot shredded-wheat or granose biscuit, or on bread toasted on but one side, placing the rarebit on the untoasted side.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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)4, a pound of mild cheese. X a teaspoonful of corny^ a teaspoonful of salt. starch. )^ a saltspoonful of musJ^ a cup of thin cream. tard. Method. — Melt the butter; add to it the cream in which the cornstarch has been stirred. I^et cook two minutes, and add the cheese broken into bits. Stir until the cheese is melted and the mixture perfectly smooth. Add the salt, mustard and paprica, and serve at once as above.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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}4 ^ teaspoonful of salt. Generous X * pound of soft i teaspoonful of mustard. American cheese, broken into bits. }4 a cup of ale. I egg. Method.— Put the butter into the chafing-dish (using the bath); when melted, add the cheese and ale. Mix the salt, mustard and cayenne, add the ^z%, and beat thoroughly. When the cheese is melted, add the egg mixture and let cook until it thickens. Serve as before.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Marinate a cup of cooked halibut, flaked, with one tablespoonful of olive oil, a few drops of onion juice, one tablespoonful of lemon juice, one-fourth a teaspoonful of salt and a dash of paprica. a sauce of two tablespoonfuls, each, of butter and flour, one-fourth a teaspoonful of salt and half a cup, each, of chicken stock and cream. Add twothirds a cup of grated cheese and the halibut. Serve, as soon as the fish is hot and the cheese melted, on the untoasted side of bread toasted on one side.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and remove tlie hard muscles from half a pint of oysters; parboil the oysters in the chafingdish in their own liquor until their edges curl, then remove to a hot bowl. Put one tablespoonful of a pound of cheese broken in small bits, one-fourth a teaspoonful, each, of mustard and a few grains of cayenne the While the cheese is melting, beat two eggs slightly, and add to them the liquor; mix this gradually with the melted cheese, add the oysters, and turn at once over hot toast.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt two tablespoonfuls of butter, add half a pound of fresh cheese, grated or broken into bits, and stir constantly while it melts; then add gradually the beaten yolk of an egg, diluted with twothirds of cream. until smooth and thickened; a scant a of paprica, a of salt and a few drops of tabasco sauce.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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rarebit in one; break some eggs into the blazer of another containing salted water just "off the boil." "When the eggs

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt a tablespoonful of butter in the blazer, turning it about so as to butter the surface thoroughly. Put in half a pound of mild cheese, grated, and stir until the cheese is melted; then add the yolks of three eggs, beaten and diluted with a spoonful of anchovy sauce, a teaspoonful of made mustard, two tablespoonfuls of lemon juice or vinegar and one-fourth a teaspoonful of paprica. until smooth. Serve upon the untoasted side of sippets of bread toasted on one side

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Jj^ a pound of cheese broken \ a cup of milk. into bits. A few grains of cayenne or 1 tablespoonful of flour. ^ a cup of stale I saltspoonful, each, of soda crumbs. and mustard. Method.— Sift the soda, mustard and cayenne into the flour and cook in the butter until frothy, add the milk gradually; when the boils, after all the milk has been added, put the

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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blazer into the bath, add the crumbs and cheese, and cook and stir until the cheese is melted and the mixture becomes smooth; add the eggs, beaten until light, and serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup of milk. I cup of fine bread crumbs I egg. from the centre of a stale loaf. 1^ to I whole cup of cheese. Method.— Melt the butter, add the cheese, and stir while melting; then add the bread crumbs, which have been soaked in the milk and the egg lightly beaten. New-laid eggs, with Baucis' busy care Turned by a gentle fire, and roasted rare.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat six eggs until whites and yolks are well mixed; add lialf a teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or cream. Melt two tablespoonsful of butter in the pour in the egg mixture, and stir and scrape from the blazer as it thickens. Just before it comes to the proper consistency, sprinkle in half a cup of grated Parmesan cheese, still stirring as before, and turn down the flame or set the blazer into the bath. American dairy cheese may be used instead of the Parmesan.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook half a cup of smoked salmon, cut into thin strips, in a tablespoonful of butter three or fotur; then add to the eggs just before the cooking is finished.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Union Club. Heat one can of pimentos (sweet red peppers) in boiling salted water; drain, and serve on rounds of buttered toast the pimentos filled with eggs scrambled mushrooms or truffles. around the pimentos a pint of well-seasoned brown sauce, to which one-third a cup of madeira has been added.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut half a pound of dried beef, sliced thin, into short match-like strips, cover with boiling water, drain at once, and add six eggs, beaten slightly, and one-fourth a cup of milk. Put two tablespoonfuls of butter into the blazer; when hot add the eggs and other ingredients, and stir and cook until the eggs are set.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs. Put a generous tablespoonful of butter into the blazer; add the and, when hot, six beaten, half a teaspoonful of salt and half a saltspoonful of pepper. the contents are of a creamy consistency. Serve with brownbread

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I pint of thick tomato sauce, }i a teaspoonful of salt. highly seasoned. >^ a saltspoonful of pepper. I pint of mushrooms. Method.— Cook the mushrooms in the tomato sauce until add the seasoning and the eggs, which have been broken into a bowl, l/iit the whites carefully with a silver or wooden fork while cooking, until they are set; then prick the yolks and let them mix with the tomato, whites of the eggs and mushrooms. Serve quite soft on

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a cup of white sauce; add one tablespoonful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise. Eggs k la Italienne.._% ^ ^^V °f fresh mushI cup of milk. rooms, sliced. % a cup of boiled spaghetti, i teaspoonful of chopped i scant teaspoonful of salt. White pepper.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the in the and saut^ in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs. Stir and cook.until the eggs have thickened; then add the parsley and seasoning, and serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Parisienne. Butter thickly the inner sides of as many dariole moulds as there are individuals to sprinkle theni thickly with fine-chopped parsley, ham or tongue. Break an egg into each mould, taking care not to break tlie yolk; sprinkle over the tops a little salt and pepper, and set in tlie blazer surrounded by bot water to two-thirds the height of the moulds. If, after a time, the water boils, even with the lamp turned low, put the blazer into the bath and continue cooking, until the eggs are set. The eggs should be covered while cooking. the moulds and serve with a pur6e of tomatoes. a cup of sliced mushrooms added to the pur^e improves this dish.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(See cut facing page i86.) 6 eggs, cooked, in water just 2 tablespoonfuls of flour, or below the boiling-point, of cornstarch. % a cup of stock (fish, veal % a teaspoonful of curry or chicken). powder. J^ a cup of milk. i slice of onion. Teaspoonful of lemon juice. Salt and pepper to taste. Method.— Cook the onion in the butter a few minutes, then remove it and add the flour and curry powder; frothy add the milk and As soon as the boiling-point is reached, set the blazer into the hot-water pan and add the eggs cut in quarters. salt and serve on sippets of toast. I<ight meats, fish, oysters and lobsters may be prepared in the same way, omitting the half-cup

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter four or five shirring-dishes. To half a cup of grated bread crumbs and of chopped chicken or ham add enough cream to mix to a smooth, moist consistency, like butter. Season to taste with salt and pepper. Put a tablespoonful of the mixture into each dish, break in an egg, season with a dash of cover with more of the mixture, and cook in the same manner as eggs i la Parisienne.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the cups. ( Creole style. J Have prepared on a hot serving-dish a can of tomatoes, stewed until they are reduced to a scant pint, and upon the tomatoes rounds of buttered toast for each egg to be served. Break some eggs, one by one, into a cup, and turn them into the blazer two-thirds filled with hot water; turn the flame low and put on the chafing-dish cover; if the water boils, turn down the flame.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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eggs are nicely poached, remove with a skimmer to the toast. Pour out the water and melt in the blazer, browning if desired, two tablespoonfuls of butter; add one tablespoonful of lemon juice; heat to the boiling-point, dust the eggs with salt and pepper, pour over the sauce, and serve.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully into halves lengthwise, remove the yolks, and press them through a small sieve. Soak two anchovies, then dry and remove the bones and chop them with two or three cold cooked mushrooms and half a teaspoonful of capers; mix in the sifted yolks, add a seasoning of salt, pepper and paprica, and one teaspoonful of tarragon vinegar. This work may be done some hours before the time of serving.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little oil or clarified butter in the blazer, and saut6 in it some rounds of bread— one for each half of an egg. When the bread is of good color on one side, turn it and place half an egg— the space from which the yolk was taken being filled with the anchovy mixture— on the bread; cover the blazer, and, the second side of the bread is browned nicely and the egg hot, serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup of asparagus peas. 2 tablespoonfuls of flour. 1 cup of asparagus liquor. 3 or 4 eggs. Method.— Cut the asparagus in of the size of a pea and cook until tender. In cooking, reserve the tips until tlie other pieces are partiallyor, being more tender, they will become broken while the others are still uncooked. a sauce of the butter, flour, salt, paprica, and water in which the asparagus was cooked, or ase half a cup of cream in the place of part of the asparagus liquor. When the sauce boils, add the asparagus and mix lightly with the sauce; break the eggs, one after another, into a cup and slide them carefully on to the top of the asparagus. a sprinkling of salt and pepper, and, if desired, a grating of nutmeg., Set the blazer into the bath and put on the cover. When the eggs are nicely poached, remove the eggs, with the asparagus below, on to rounds of toasted and buttered bread.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare in the same manner, using for one cup of chopped spinach one-third the quantity of sauce given above. If convenient, the eggs may be poached in a second dish, and in milk, water or

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut six hard-boiled eighths lengthwise; add these, with a cup of cooked macaroni and half a cup of grated Parmesan cheese, to two cups of white sauce, at the boiling-point, in the blazer. Set over hot water, add a teaspoonful of juice, a teaspoonful of chopped parsley, salt and anchovy essence to taste, and serve very hot.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Italienne. HavS ready one-fourth a pound of macaroni, until tender, but not broken, in boiling salted water, and then drained, and rinsed in cold Make a sauce of two tablespoonfuls of butter, one tablespoonful of flour, one-fourtb a teaspoonful, each, of salt and paprica, half a cup of wellseasoned stock and a cup of well-reduced tomato pulp. Add the drained macaroni and occasionally, while it becomes thoroughly heated, then add one-fourth a cup of grated Parmesan I^ift the macaroni with a fork and spoon so as to mix thoroughly with the cheese, and Strain the tomatoes through a sieve sufficiently fine to keep back the seeds, and cook the pulp, very slowly, until reduced to at least half its bulk. A more hearty dish may be served by adding, just before the three-fourths a cup of

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long. Cook in boiling salted water until drain, and keep the peas hot. For three cups of peas make one cup of drawn-butter sauce, using as liquid the water in which the asparagus was cooked, or white stock.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; beat the yolks of two eggs, add half a cup of cream, and stir into the sauce and peas; add, also, one tablespoonful of butter. Serve on croutons of fried bread, or in cases made of shreddedwheat biscuit.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one pair of sweetbreads in cold water; cover with boiling salted water and let boil three minutes, then simmer twenty minutes; cool, and cut in small cubes. Saut^ in two tablespoonfuls of hot butter sufficient mushroom caps, peeled and broken into pieces, to make with the sweetbreads two cups and a half. Make a sauce in the blazer, using one-fourth a cup, each, of butter and flour, one cup of chicken stock and half a cup of cream; add the sweetbreads and mushrooms, one tablespoonful of lemon juice, and, if desired, the yolks of two eggs, beaten and diluted with one-fourth a for the Vegetarian. cup of cream or sherry. Serve on toast, in patty cases, or in cases of shredded-wheat biscuit.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stems for another dish. Melt three tablespoonfuls of butter in the blazer and in it saut6 the mushrooms; dust with salt and pepper, add two tablespoonfuls of flour, and, when cooked in the butter, one cup of cream, gradually; stir until the sauce boils, let simmer a few minutes, then serve with toast or crackers.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one-fourth a cup of butter and half a cup of sifted bread crumbs into the blazer and light the lamp; when the crumbs are well moistened with the butter, add a teaspoonful of fine-minced parsley, one pint of cooked artichokes cut into small cubes, half a teaspoonful of salt, a dash of cay-

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tlie Vegetarian. egg, dilute with four tablespoonfuls of cream, and the as soon as the egg thickens slightly.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato balls, turnips cut into cubes or fanciful shapes, and carrots cut into straws.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I pint of potato balls, cut with Ifrench cutter, and may be used eitber bot or cold. i tablespoonful of parsley, 1 cup of milk. finely chopped. J4 * teaspoonful of salt. A dash of pepper. Method. — Heat the milk and potatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well; add the parsley and seasonings, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and butter into them; add the lemon juice and serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over tlie potato a little hot stock, or water, and scatter some bits of butter over the top. Cover, and cook slowly, without stirring or browning, until thoroughly heated.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt three tablespoonfuls of butter in the blazer; add a fine -sliced onion and saut^ to a delicate brown; add a quart of string beans, cooked, a dash of pepper, a grating of nutmeg and a little; heat thoroughly, tossing the beans occasionally; add a of chopped a tablespoonful of lemon and another tablespoonful of butter, in bits, and serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 sliredded-'wlieat biscuit. 8 teaspoonfuls of sugar, or 4 medium-sized tomatoes. 8 teaspoonfuls of mayonnaise dressing. Method.— Peel the tomatoes, cut in small pieces, salt, and sugar, if used, and set aside in a cool

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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biscuits, dip the inside lightly into cold water without wetting the outside, put the halves together, and arrange in a buttered blazer; cover, and heat over hot water; then separate the halves, and, using a knife dipped in hot water, spread with butter. Put a layer of tomatoes on the bottom half, if sugar has not been used, add the salad dressing, and cover with the top of the biscuit, pressing it down lightly. for the Vegetarian.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one cup of kornlet add two well-beaten eggs, two tablespoonfuls of flour, a scant half teaspoonful of salt and a dash of paprica. Drop, by spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, turn, and brown the other side.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one can of kornlet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together. Drop from a spoon and cook as above.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tablespoonfuls of butter into the blazer (over bot water), add tbe chopped ingredients, and season to suit the taste, adding a little stock or milk to moisten; mix thoroughly, then cover, and stir occasionally until heated through. Put a few bits of butter here and there over the top, and serve when melted. Use an equal quantity of meat and potato, or twice as much potato as meat. with olives, pickles or a light vegetable salad.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have ready cooked half a calf's liver (it may be boiled or braised with vegetables). Cut it small cubes. Put one-fourth a cup of butter into the blazer; when colored a little add the cubes of liver dredged with two tablespoonfuls of flour, onefourth a teaspoonful of jpaprica and half a teaspoonful of salt. Stir and cook until the flour is blended with the butter; then add one cup of water or stock and one teaspoonful of chopped parsley. As soon as the sauce boils, add one-fourth a cup of cream, two hard-boiled eggs chopped fine, and one teaspoonful of lemon juice. Serve on toast, with quarters of lemon cut lengthwise. Note.— Cream may be used in the place of stock, and the yolks of two uncooked eggs instead of the cooked eggs.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks of two eggs, add two tablespoonfuls of cream, and stir into the hot mixture; add, also, half a teaspoonful (scant) of salt and a dash of paprica. Stir constantly until the mixture thickens slightly, then serve at once with toast or crackers.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a of in the Break six eggs into a bowl, add six tablespoonfuls of water, and beat until you can take up a spoonful. Add about a cup of fine-chopped ham and mix Pour into the blazer, and cook until creamy, stirring constantly.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of i teaspoonful of chopped J^ a teaspoonful of celery The unbeaten whites of 4 I teaspoonful of salt. Method. — When ready to cook, mix the ingredients together thoroughly and form into round balls. Place the balls carefully in water jitst off the boil, and, in about five minutes, or as soon as the egg seems poached, remove the klopps with a skimmer.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bechamel sauce. y^ a cup of butter. )^ a cup of flour. A dash of paprica. I cup of cream. The beaten yolks of i or I cup of chicken stock. Method.— Make the sauce in tlie usual manner, but do not let it boil after the yolks of the eggs are added.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Poulette. To each cup of fine-chopped ham add one tablespoonful of fine bread crumbs, softened with cream or milk.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of chopped veal or chicken, of good sauce and two spoonfuls of curry paste (curry powder mixed with just enough to form a I<et the mixture simmer five minutes, stirring constantly; then set aside to become cool. Have some bits of prepared as for some clarified butter in the blazer, and in it saute the bread a delicate brown, and drain on soft paper. Spread with the cold mixture, press two pieces together, and heat over hot water five or ten minutes. Serve hot.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pound to a paste the freshly boiled livers of two fowls (ducks preferred), one of anchovy paste (or one anchovy may be pounded with the livers), half a teaspoonful of sugar, one tablespoonful of a of spiced pepper and the yolks of two raw eggs. Pass through a sieve, dilute with a little hot cream

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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from a cup of cream heated over hot water, stir, and return to the rest of the cream. Stir until thickened, then pour over sippets or rounds of toast sauted a golden brown in a little butter.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put this into the chafingdish over hot water with three-fourths a cup of milk and stir until thick. Spread sippets of toast with butter and then with anchovy paste, and turn the woodcock upon them.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Saut6 a clove of garlic, cut fine, in two tablespoonfuls of butter; add half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup of flour, and saut6 until well browned. add one-fourth a teaspoonful, each, of mace and paprica, half a teaspoonful of salt and one cup and a half of stock, and cook five or six Then add the yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful of chopped parsley and three calves' brains, cooked, and cut in dice. Serve in timbale cases, or upon croustades of bread.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut juicy round steak pieces about two inches square. Heat the blazer very hot; also a wooden lemon-squeezer in hot water or in any way that is most convenient. Put the meat into the hot blazer, turn again and again with a fork, keeping the blazer very hot. When the bits of meat are heated throughout, squeeze them, one by one, with the lemon-squeezer, into a hot bowl. Season with salt and serve at once.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pieces of game. 2 cups of rich brown stock, y^ a cup, each, of butter and highly seasoned. 1^ a cup of madeira. each, of i cup of peas or flageolets, carrot and onion slices. Method.— Cook the butter, onion and carrot in the browned.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint of thin slices of duck. 10 or 15 drops of onion juice. of iteaspoonfuloflemonjuice. butter and flour. 6 mushrooms, cut in pieces. I pint of brown stock. i tablespoonful of currant I tablespoonful of catsup. Salt and pepper to taste. Method. — Brown the butter and make a sauce with the flour, seasoning and stock. Add the duck and mushrooms, simmer twenty minutes, add the currant jelly, and garnish with croutons.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt one-fourth a cup of butter in the blazer; add six mushroom caps, peeled and sliced, and cook slowly, with a teaspoonful of grated onion, about six minutes; add two tablespoonfuls of flour, stir until smooth, then add one cup of cream, stock or milk, pepper and salt, and a few grains of mace. When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot. breads, lamb or veal may be served in the same manner.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop half a pound of raw beef, from the tender part of the round, very fine. Rub the bottom of the hot blazer with butter, put in the meat with one teaspoonful of grated onion, stir, and cook four or five minutes; add two tablespoonfuls of butter, salt and pepper, and serve at once. is good with bread, but better with baked A pound of beef may be cooked at one time in a of good size, and the grated increased to suit the taste. The juice, of which there will be a large quantity, may be thickened with flour and butter creamed together; but it is better unthickened.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pass the breast of a raw chicken through a meatchopper five or six times; beat in, one at a time, the whites of two small eggs (the whites of the eggs are not to be previously beaten), then beat in very gradually one cup of thick cream.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each, of chicken stock and cream; add the beaten yolk of one egg and let stand over hot water five minutes. Or,

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make as above, substituting one-fourth a cup of mushroom liquor for a part of the chicken stock, and adding with the egg half a can of mushrooms, or a cup of fresh mushrooms saut6d in two tablespoonfuls of butter. 2IO

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fine the breast of a raw chicken. one tgg, add the chicken, and continue beating until smooth; then add three eggs, one at a time, beating each egg in thoroughly. Add a generous teaspoonful of salt, a saltspoonful of white pepper, a dash of black pepper and one pint of cream. Butter twelve small moulds and ornament them with truffles. Fill with the chicken mixture, cover with buttered paper, and steam twenty minutes. Or, put in a pan of boiling water and cook in a moderate oven till the centres are firm. with mushroom or bechamel sauce. These can be cooked and left in the moulds and then reheated. It will take about fifteen minutes to reheat.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat six eggs without separating, add a scant teaspoonful of salt, a dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion juice and one cup and a half of rich milk. Stir till well mixed. Butter small-sized timbale moulds and fill two-thirds full with the mixture. Place moulds in the blazer, pour boiling water about them threefourths to the tops of the moulds, and let cook about twenty minutes, or till the centres are firm; turn out of the moulds on to a warm platter, and pour about them a thin bread sauce.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one pint of milk add half a cup of fine, stale bread crumbs, a small onion with six cloves stuck 2IT in it, half a teaspoonful of salt and a few grains of cayenne. Cook in the double boiler for about an hour; stir occasionally. Remove the onion, beat well, and add one tablespoonful of Put one tablespoonful of butter over the fire in a small saucepan; when hot add two-thirds a cup of rather coarse bread crumbs; stir over a hot till they are brown and crisp. Sprinkle over the timbales and sauce. Add a sprig of parsley to the top of each timbale.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Maitre d'Hotel Butter. Beat four tablespoonfuls of butter to a cream; add half a teaspoonful of salt and a few grains of pepper, also one tablespoonful of parsley, chopped very fine, and one tablespoonful very slowly.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For the fillets use either the fillet from the loin or the top of a " best end of a loin " boned. Cut the meat in slices or rounds, and saute in hot butter in the blazer. and pour into the blazer half a cup of maraschino cherries with of the liquid from the bottle. Candied cherries that have stood half an hour in half a cup of boiling water, on the back of the range, and then mixed with half a cup of sherry wine, may be used in place of the maraschino cherries. sauce may also be used with fillets of beef or young turkey.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i)^ cups of milk or thin cream. The yolks of 2 "hard-boiled" cup of ham, chopped fine. Two raw eggs. J^ a cup of fine bread crumbs. A few drops of tabasco sauce. Take the bread crumbs from the centre of a stale loaf. Pass the cooked yolks of eggs through a sieve. Add the ham, crumbs, yolks, salt and tabasco to the raw eggs beaten and mixed with the milk. When thoroughly mixed turn into timbale moulds very carefully buttered. Fit papers into the bottoms of the moulds before buttering. Set these in the blazer, surround with hot water, letting it come half way to the top of the moulds. the water to the boiling-point, then set the blazer the hot-water pan partly filled with boiling water, cover and cook until the mixture is firm in the centre. Serve, turned from the moulds, with cream or tomato sauce, flavored with onion, or with peas heated in a cream sauce.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Detach the small fillets, then cut each side into two or three lengthwise slices the size of the small fillets. Keep covered closely until ready to Heat the blazer very hot, butter slightly, and in it lay the fillets and sprinkle with the juice of half a lemon, salt and white pepper; add, also, one-third a cup of chicken stock and a tablespoonful of sherry.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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let cook ten minutes. meantime prepare a sauce in a second chafing-dish, using two tablespoonfuls, each, of butter and flour, a dash of salt and pepper, and one cup of stock, in making which a small piece of ham or bacon was used. Add also a tablespoonful of mushroom or tomato catsup and a tablespoonful of sherry wine.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt three tablespoonfuls of butter in the blazer and saut^ in this a tablespoonful, of green pepper and onion, chopped fine; add three tablespoonfuls of flour and half a teaspoonful of and stir and cook until frothy; then add, gradually, one cup of brown stock and a cup of tomato purde (cooked tomato strained) Let boil two or three minutes, then set over hot water and stir in one cup of cold roast mutton cut in strips or cubes, and half a cup of cooked macaroni, blanched and drained. Two or three mushrooms or a tablespoonful of mushroom catsup improves this dish. 2IS

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let two cups of sugar and one cup of water boil in the blazer about six minutes, then add one-fourth

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a cup, or more, of maraschino, rum or sherry wine. Lay the baba, sliced or in individual forms, into the hot syrup and let stand a few minutes, basting the cake with the sjnrup. When hot, serve with or without whipped cream. Half a cup of apricot or quince marmalade may be added with the wine.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash carefully and cook in boiling water half a pound of pulled figs until tender; add one fourth a cup of sugar and the grated rind and juice of half a lemon. until the syrup is well reduced. Cut the crust from a thick slice of bread and saute to a golden brown, first on one side, then on the other, in two tablespoonfuls of hot butter. the bread on soft paper; then heap the figs upon it, cover with two-thirds a cup of thick cream and a scant fourth a cup of sugar, beaten until stiff. Prunes, apricots, peaches, pears, or strawberry preserves, may be prepared in the same manner. If preserves be used, omit the sugar from the cream. Sponge cake may be used in the place of bread.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat one pint of grated pineapple over hot water, sprinkle into it one-third a cup of fine tapioca (a quick-cooking kind), mixed with two-thirds a cup of sugar, and half a teaspoonful of salt; when the tapioca is transparent, add tlie juice of a lemon, and fold in the whites of two eggs, beaten until dry. Serve with cream and sugar.

From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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