Lowney's Cook Book, Illustrated in Colors

- For the white part cream one cupful of butter with two of add one of milk, three cupfuls and a half of flour, two teaspoonfuls of cream of tartar, one teaspoonful of baking soda and the stiffly beaten whites of eight For the red part cream half a cupful of butter with one cupful of red sugar; add a third of a cupful of milk, two cupfuls of half a teaspoonful of baking soda, one teaspoonful of cream of tartar, one cupful of seeded, cut raisins and the stiffly beaten whites of four eggs. Drop the red part around the tube of a buttered pan and the white part around the edge. a moderate oven.

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Cream one pound of butter with one pound and a half of sugar; add twelve eggs, one by one, four tablespoonfuls, of coconut one of flour, two pounds of thin-sliced, candied peel, two pounds of blanched-and-shredded almonds, two chopped coconuts, one nutmeg, grated, and one tablespoonful of mixed spices. turn into a buttered and papered cake tin, and bake slowly until ready. OOK

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taste with vanilla or almond extract. Bake in three layers. Beat up one pint of whipping cream.

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Cream two cupfuls of butter with three cupfuls of sugar; add the stiffly beaten whites of eight eggs, two cupfuls of of teaspoonfuls of baking powder and half a teaspoonful of Fill two pans with batter; then to the remaining batter add half a cake of grated bitter and a third pan. Bake in a hot oven. For the bring to a two of milk; then remove, and add the beaten yolks of eight eggs, one cupful and a half of sugar, half a cake of grated bitter chocolate mixed with one tablespoonful of cornstarch, and one teaspoonful of vanilla extract. Pour into a double boiler and cook to a custard. Cool and use. Cover the top layer with white frosting and decorate with halves of walnut meats.

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Cream three-quarters of a pound of butter with one pound of sugar; add the beaten yolks of ten the stiffly beaten whites of eight eggs, one cupful of sour cream, one cupful of molasses, one teaspoonful each of baking soda, powdered cloves r4] and allspice, two teaspoonfuk of powdered cinnamon, four tablespoonfuU of orange half a pound of chopped figs, a pound of chopped -almonds, half a pound of shredded, candied peel, one pound of stoned, raisins, one pound of cleaned currants and two pounds of sifted fiour. Mix, and bake very slowly in a pan lined with several thicknesses of paper.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 10. Read from the scan by computer, so a word may be off; the page itself shows the original.

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well two of cupfuls of sugar; add one cupful of milk mixed smooth with two cupfuls of cornstarch. Sift one teaspoonful of baking soda and two teaspoonfula of cream of tartar with six cupfuls of Hour, and add alternately with the beaten whites of fourteen Turn into a buttered and papered oval cake tin and bake. When done cool thoroughly, then split through the middle with a sharp knife, and like layer cake with boiled icing between and on the top and on the sides.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream half a cupful of butter with two cupfuls Df sugar; add gradually three-quarters of a cupful of milk, then mix in slowly two cupfuls and a of two teaspoonfuls of baking powder. When smooth fold carefully into the batter the stiffly beaten whites of eight eggs and half a teaspoonful of almond extract. in three layers. For the filling boil one pint and a half of sugar with half a pint of water for ten minutes. this sirup upon the stiffly beaten whites of four a stiff meringue is farmed. Add a teaspoonful of extract, two cupfuls of seeded raisins, torn or cut, two cupfuls of chopped pecan meats and six figs cut into ery thin strips. Cover the tops and the sides of cake with white frosting.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For the white part cream one cupful and a half of sugar with half a cupful of butter; add half a cupful of water and two cupfuls and a half of flour sifted with one teaspoonful of baking powder; then fold in the beaten whites of six eggs. for the dark part cream two-thirds of a cupful OOK:OLORS

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m CO. 486 HANOVER STREET, BOSTON of butter with one cupful of, sugar; add the beaten yolks of six eggs, half a cupful of water, two cupfuls and a^ half of flour sifted with one teaspoonful of baking powder, one cupful of seeded raisins, one teaspoonful of powdered and grated nutmeg and two teaspoonfuls of powdered cinnamon and allspice. Bake, and put with boiled icing.

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For the white part cream half a cupful of butter with one cupful of sugar; iadd half a cupful of milk, two cupfuls of flour, two teaspoonfuls of cream of tartar, half a teaspoonful of baking soda and the beaten whites of three eggs. For the dark part cream a quarter of a cupful of butter with half a cupful of brown sugar; add a quarter of a cupful of milk, half a cupful of molasses, the beaten yolks of tnree eggs, two cupfuls of flour, one teaspoonful of cream of tartar, half a teaspoonful of baking soda, one teaspoonful of powdered cinnamon, one teaspoonful of grated nutmeg and half a teaspoonful of powdered allspice. Put the light and dark batters into a buttered-and-floured cake pan in alternate spoonfuls.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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silver cake cream two cupfuls of sugar with twothirds of a cupful of butter; add two-thirds of a cupful of milk, three cupfuls of flour sifted with three teaspoonfuls of baking powder, and fold in the stiffly beaten whites of eight in ' square layer-cake tins. For the gold three-quarters of a of butter with one cupful of sugar; add half a cupful of milk, two cupfuls of flour sifted with one teaspoonful and a half of baking powder and the yolks of seven eggs and one whole egg beaten together. Flavorwith two teaspoonfuls of powdered cinnamon and one teaspoonful qf powdered allspice. [81 Place half the gold batter in a pan the size of one of those used for the silver part, and spread over the top one pound of halved, preserved figs (drained well and dried in the oven, and sifted over them). Allow the figs barely to touch

From Lowney's Cook Book, Illustrated in Colors, 1907, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Into the beaten yolks of four eggs stir two cupfuls of sugar, half a cupful of creamed three tablespoonfuls of bitter chocolate dissolved in five tablespoonfuls of boiling water, and one teaspoonful of vanilla extract; beat for ten minadd one and two-thirds of flour sifted with two teaspoonfuls of baking powder and half a teaspoonful of salt, and the stifRv beaten whites of the eggs. Turn mto a butteredand-floured cake tin and bake in a moderate oven for one hour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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

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

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Bake a sponge cake in layers; let it cool thoroughly. Meantime whip stiff one pint of sweet cream; add a pinch of flavor with vanilla; spread between the shortly

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Cream a quarter of a cupful of butter with one cupful of sugar; add half a cupful of sweet milk, one cupful and a half of flour, the stiffly beaten whites of three eggs, half a teaspoonful of baking soda and one teaspoonful of of tartar. Bake in three layer tins.;ooK

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[11] CO. 486 HANOVEE STREET, BOSTON For the filling beat the yolks of two eggs; add one tablespoonful and a half of cornstarch, threequarters of a cupful of milk and a tablespoonful of butter. Sweeten and flavor to taste. a double let cool, and spread between the layers of

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Cream one cupful of butter with two cupfuls of sugar; add four well-beaten eggs, half a cupful of milk and three cupfuls of flour sifted with three teaspoorifuls of baking powder. Bake in layers.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stir together the grated rind of a lemon, one grated, tart apple, one egg and a cupful of sugar. Boil for four minutes; cool, and

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For a four-layer cake cream two cupfuls and a half of sugar with one cupful of butter; add alternately a cupful of milk and three cupfuls of three-quarters of a of cornstarch. as preferred, and add the stiffly beaten whites of eight eggs. For the filling cook together for twenty minutes three cupfuls of brown sugar, butter the size of an egg, and a cupful of sweet cream. Flavor just before removing from the stove; cool, and Rice Cake No,

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Half a pound of ground half a pound of a of nine the grated rind of a lemon and half a cupful of butter. the yolks from the whites of the beat them and add to the the butter beaten to a cream with the sugar.

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This has the grain and of pound two-thirds of a of a cupful of sugar; add three well-beaten eggs, three tablespoonfuls of milk and (alternating with the milk) a cupful of flour. Bake in a moderate oven for thirty-five minutes. f5 lOOK:OLORS

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Beat one cupful of butter; then add gradually one cupful and two-thirds of sugar, and beat until creamy and frothy. Add half a teaspoonful of powdered mace> and then, one at a time, five unbeaten eggs, beating each one in well before ad<> ing the next. Then add a pint of several times. until smooth, and turn a greased-and-floured tin, and bake in a moderate oven for fifty minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is that which when taken into the body tends either to build tissue or to yield energy." The chief offices of food are to build the material of the body, to repair the waste which is continually going on and to yield heat to keep the body warm. Foods may be divided into tissue-buUding foods and fuel foods. The tissue-building foods are such foods as milk, eggs, cheese, wheat, meat and the legumes. The fuel foods are sugars and starches and fats and oils. In order to the body in a good condition a combination of the tissue-building foods and the fuel foods is necessary, with a supply of to dissolve them. About 125 grams of tissue-building foods and 550 grams of the fuel foods is the amount required daily. A mixed diet, therefore, is the ideal diet for the healthy adult. The changing of the tissues and the assimilation of food are very rapid in childhood and youth, so that the system demands at that time an abundant supply of such foods as milk and middle age is reached, the amount of such food should be decreased. Otherwise the tax on the organs which take care of the wastes will be so great that disease will follow.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; Egg and Crumb For crumbing, dried crumbs wliich have been pounded or rolled fine and then are best. The bread may be broken in pieces and dried in the oven or merely allowed to stand in the open air until dried. To prepare the egg, break into soup plate, beat until yolk and are well blended, season with dilute with two tablespoons cold water and use for dipping. Food to be fried should be dried as much as possible, then dipped in placed in the egg, and thoroughly covered with the &gg, then drained and dipped again in crumbs. It is an economy of time to crumb all of the pieces to be fried, then egg all, and when drained, to crumb all. This may be done in the morning and the food fried-when \<ranted. In this case, allow the prepared food to stand in kitchen fifteen or twenty minutes before frying. fried always drain on brown paper.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let melted butter stand in a dish on back of the range until the salt has settled, then pour off butter, leaving sediment in the bottom of the dish. How to avoid the Burning of Fat, When fat is put on the range to heat for frying, put in a cube of bread. If the fat is forgotten, the bread will burn first, and the odor of the burned crumb will attract the attention. The burned flavor cannot be removed from burned fat. How to try out Suet Cut the suet in small pieces, place in top of boiler, cover, and cook over hot water until all the fat is tried out; strain through a cheese This can be done in the oven if the top of the range is crowded.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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test Fat for Frying Heat the fat. When a blue smoke begins to appear, drop in a cube of bread; if the bread browns a golden brown in forty seconds, the fat is hot enough for any food which has previously been cooked. Uncooked food requires a longer time to fry; the cube of bread should brown in sixty seconds for such food. Food cooked in fat tested in this way should never soak fat if one is careful to put a small enough quantity of food in at a time— not enough to cool the fat. How to make Croquettes For meat croquettes, cold cooked meat should be freed from skin and gristle, and cut quite fine, then mixed with a thick sauce to as soft a consistency as it is possible to handle. Chill before shaping. For vegetable croquettes the vegetables should be boiled, then washed and seasoned. Chill before shaping. To Shape. — Allow one rounding tablespoon of croquette mixture for each croquette, roll into a round ball,

From Lowney's Cook Book, Illustrated in Colors, 1907, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select a large refrigerator, of simple construction and of hardwood,— the lining of zinc or marble and the shelves of slate or hardwood. To keep the refrigerator clean, remove instantly any spilled in any of the compartments. Wash the ice compartment and food chambers at least once a week with hot soapsuds, and for economy's sake do this when the ice is low. Pour boiling water down the waste pipe. Sal soda dissolved In the water tends to keep every part sweet and clean.

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Place sugar in clean agate-ware frying pan, and stir continually until the sugar becomes a golden brown sirup.

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Place food to be poached in frying pan half filled with boiling salted water. Cook below the boiling point from three to eight minutes. How to cream Butter Place butter in bowl, and mash against the sides of the bowl, with a spoon, until of a creamy consistency.

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like mackerel, salmon, trout, and so forth, are cut through the bone, thus giving a piece of fish on either side of the backbone for each serving. fish are generally so as fillets,— two fillets on either side of the backbone. For carving roast beef, a long, broad-bladed knife is required. Always cut across the grain of the meat; never with the grain. The joint of beef known as the Porterhouse roast or sirloin roast consists of the sirloin, the tenderloin, and the flank. The flank is tough, and if roasted, with the meat, is generally used for some made dish, such as croquettes, or hashed meat on toast; it is seldom carved at the table. The tenderloin and sirloin must be carved against tlie grain. Cut thin slices parallel with the vertebr<s, then cut close to the backbone, thus separating the slices. Rib roasts are carved in the same way as the sirloin.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To carve Poultry. — Place the bird on the platter, with the head to the left and the side toward the carver. Insert the fork across the center of the breastbone. the wing, then the leg, then the side bone between leg and body. Cut slices from the breast, running from breastbone to place from which wing was removed. wishbone by cutting from end of breast to the left of the wing joint. Make an incision to the right of breastbone for removing stuffing. Remove fork from breastbone and cut the leg in small portions. Serve a slice of light and a slice of dark meat to each person. Serve one side of bird before carving the other side. Broiled Chicken. — Cut through the breast and cut in halves at right angles with the top of leg. But if. birds are small, serve one to each person. To carve a Bueh. — Cut off the wing and the leg the same as for poultry. Cut the breast meat parallel with the breastbone, beginning at the side between the wing joint and the thigh. To carve a Goose. — Carve in the same manner as a roast duck, but cut the leg into several portions. Grouse and Partridge. — These birds are carved goose, although sometimes the breast is separated from the bone and one half breast is served to each person. Pigeons, quails, and small birds are served whole and generally on toast.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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side of the guest, with the right hand, and anything which is to be served with the course, passed on a tray to the left of the guest and low enough and sufficiently near to the guest, to be easily taken with the right hand. in this way, there is less interruption to conversation. Or dish may be so arranged on a platter or dish on a tray that the guest may easily serve -himself. Served in this way, the waitress places plates before each guest before passing the courses. At present the service plate is quite universally used; that is, the space in front of the guest is always occupied with a plate. When the waitress removes the course plate with the left hand, she places another plate with the right hand. In this way of serving, the tray, if used at all, is only used when the is passed, not for removing dishes. Removal of Courses. — When every one has finished, the waitress removes one plate at a time, beginning with the hostess or with the guest at the right of the hostess. the dessert, everything not needed for course should be removed from the; if there are crumbs, they should be carefully brushed with a napkin on to a plate or tray. After this is accomplished, place the dessert dishes from the right. While the dessert is being eaten, the finger bowls, filled one third full of tepid water, with a slice of lemon or a geranium leaf or a flower in it, set on a doily on a plate, may be placed in front of and above the dessert plate. When the dessert plate is removed, the finger bowl is moved into the space. If fruit follows the dessert, the guest removes the finger bowl and doily from the plate and uses that plate for the fruit. If coffee is served in the dining room, the finger bowls are not placed until after the coffee, but coffee is usually served in the drawing room.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hors-d'oeuvres, such as olives, radishes, or pimolas are passed with course. Fourth Course.— Fish, boiled, fried, or baked; sometimes potatoes, and generally cucumbers or tomatoes dressed, are

From Lowney's Cook Book, Illustrated in Colors, 1907, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gills make 1 pint 1 measuring cup = gills 2 pints make 1 quart 4 measuring 1 quart 4 quarts make 1 gallon 2 measuring cups = 1 pint All measures in this book are level. To measure a spoonful of dry material fill spoon and level off with a knife. One half spoonful is measured by cutting one spoonful through lengthwise.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

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Cut bread in slices one quarter inch thick, three inches long, and one inch and a half wide. Spread with butter and brown in oven. Mix one cup chopped crab meat, one tablespoon lemon juice, two drops tabasco, one half teaspoon salt, a few drops of onion juice, and two tablespoons olive oil. Mark the bread diagonally in four sections and spread them alternately with melted cheese and crab mixSeparate sections with finely chopped pimento.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut bread in slices one quarter inch thick, then in circles. Saute in butter. Spread with finely chopped ham mixed to a paste with creamed butter and seasoned highly. Sprinkle with finely chopped, hard-cooked eggs.

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Cut bread in one-fourth-inch slices; shape with doughnut cutter. Cream two tablespoons butter, add one cup finely chopped lobster meat, one teaspoon mustard, few drops Worcestershire sauce, few grains cayenne, and six olives finely chopped. Saute bread in butter and spread with above mixture.

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truffles. Next finely chopped white of egg. Next yolk of egg which has been pressed through a sieve. finely flaked salmon. Garnish salmon with a small sprig of parsley. Just before serving pour over a few drops of olive oil or place a teaspoonful of mayonnaise on the salmon.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut brown bread in circles, spread with butter, and heat in the Pound sardines to a paste, add an equal amount of finely chopped, hard-cooked eggs, season with lemon juice and Worcestershire sauce. Spread on brown Garnish each canape in the center vnth a circle of hard-cooked white of egg capped with a teaspoonful hardcooked yolk.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry circles of bread in deep fat. Fry slices of tomato in deep fat. Place one slice of tomato on each circle of slice with one of cucumber and hard-cooked white of egg cut in shape of petal, to represent a daisy.

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Cut bread in Mix equal quantities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread, and garnish with small diamonds of pimentoes. Tongue Canap6s Toast triangles of graham bread, spread with Cut slices of cooked tongue in pieces, mix creamed butter to a paste, add two tablespoons capers to each half cup of tongue. Spread on bread. salt and cayenne, and garnish with chopped water cress.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint small clams 1 tablespoon tomato catsup 1 tablespoon horseradish few drops tabasco Place clams in shallow after removing the black Mix other ingredients. Pour over clams, and let stand -for several hours. Serve ice cold in small glasses, as a first course. The clams may be mixed with the sauce and served in of grapefruit, in lemon shells, or tomato Set on a bed of ice.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Substitute onepint.shrimp for clams, and proceed as for clam cocktail. Oysters on Half Shell 30 oysters in the shell 3 lemons cut in halves 6 teaspoons grated horseradish. 6 teaspoons vinegar 1 tablespoon tomato catsup ' paprika, Open oysters; loosen. Serve in shell on bed of ice, having the small ends of the shell poiijt toward the center of the dish. Wash lemons, cut in halves, remove seeds, and one in the center of plate. passley. Mix horseradish, vinegar, and tomato catsup, seasoned with paprika and cayenne. in small glass dish and pass to each person. Clams on Half Shell Follow recipe for oysters on half shell, substituting clams.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f cup flour cayenne and paprika J cup grated cheese water, and cook two; add seasonings and flour, boil until mixture forms in a mass in center of pan. slightly, add eggs unbeaten, one at a time, add cheese, drop from teaspoon into hot fat, drain, and serve immediately.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 raw egg yolk 1 white of egg or sifted cracker crumbs Mash yolks of eggs, add seasonings, and enough yolk of egg to form a paste. the size of a walnut, dip in slightly beaten white of egg, dip in or cracker crumbs, and Drain and serve with soup.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoons marrow salt, cayenne, nutmeg 1 egg soft bread crumbs Cook marrow in frying pan, strain, beat, add egg, seasonings, and enough bread crumbs to make of a consistency to shape. Form in small balls and poach in hot water.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoons milk 1 teaspoon butter 4 tablespoons grated cheese 1 teaspoon lard Melt butter and lard, add milk; when boiling, add flour and seasonings; cook two minutes, stirring constantly; add cheese and cool, drop from teaspoon into hot fat, drain, and serve with soups.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup mashed peas J cup beef stock 1 whole egg Mix yolks of egg, whole egg, peas and seasonings, add hot stock. Pour into buttered tin to the depth of one inch, set into hot water, and bake in slow oven until mixture is firm. Cool, cut in cubes, and serve in soups.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J pound chicken 2 tablespoons bread crumbs salt and nutmeg 1 egg Chop chicken and press through a sieve. Soak bread in milk, press through sieve, add melted butter, egg slightly beatea, chicken, seasonings, and milk to make of the consistency to shape. Shape between two spoons, and poach in boiling salted water.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish and press through a Add unbeaten white of egg and cream beaten until stiff; add seasonings, and poach in boiling water. This mixture may be rolled in balls or shaped in teaspoons. Brown soup stock is made from beef and vegetables, or from beef, veal and fowl, and vegetables. and celery and makes white stock; or veal and chicken together, with onions, and seasonings, are used for white stock. Cream soups are generally made without stock, milk or cream being the liquid used, the foundation made from fish or vegetables. Chicken stock is made from fowl, resembles white but not quite so rich. The meats used for soups are the poorer parts of the creature — the shin, the round, the neck of beef, the knuckle of veal, and the whole bird of fowls. A bouquet of sweet herbs is used for seasoning soups; it is composed of parsley, baj leaf, cloves, peppercorns, thyme and marjoram.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skill, patience and good materials are necessary for the making of good soup. In order to draw out and dissolve the nutritive and flavoring qualities of meat, cut the meat into small pieces, cover with cold water, and let stand at least an hour, then heat very gradually. For a rich stock allow one pint of water to each pound of meat and bone, having only one quarter pound bone and three quarters meat. One kind of meat may be used, or several kinds. If soup is made from remnants of cold meat, be sure to add a small amount of fresh meat to give added flavor. Remember that if the contents of the soup kettle are allowed to for any length of time, it will be almost impossible to secure a clear soup from the stock.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Allow the white and shell of one egg for two quarts of' strained Beat the white, add crushed shell and the cold stock, pour into kettle, set over the fire, and stir constantly until the boiling point is reached; boil three minutes without stirring, then simmer for ten minutes, strain through sieve, then through a cheese cloth; If these directions are followed, an absolutely clear soup will be the result. To keep Soup Stock When the stock is ready to strain, strain into several receptacles; a coating of fat will form on the top, which serves to keep out the air. This fat must be removed before clearing the stock. Stock with a coating of fat will keep a week in summer and several weeks in winter.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a few grains cayenne J teaspoon white pepper Wash asparagus if fresh and break off tips; break remainder of stalks into small pieces. Cook tips and stalks in cold water separately. When tender, drain; reserve water. tips for garnishing soup. stalks through a puree sieve. Scald milk with onion, remove onion, add asparagus and thicken and cooked together. Bring mixture to point; add cream and seasonings. Pour over tips and serve. Note.— If canned asparagus is used, drain, add water and cook in milk in a double boiler twenty minutes. Then drain and proceed as with fresh asparagus.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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legg 1 slice onion Cook artichokes and onion in water till tender. sieve, and return to water.; add flour and scalded milk. Cook until mixture thickens. Combine mixtures, add seasonings, and just before serving pour on to beaten egg.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can artichokes 1 cup Lima beans 1 stalk celery 2 tablespoons carrot ^ teaspoon pepper Soak beans Cook beans, celery and carrot in cold water; when tender rub through a; add flour, milk and seasonings; Combine mixtures and serve. One cup stewed tomatoes added to this soup makes a pleasant variation.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups baked beans 2 cups tomatoes salt, pepper, and celery salt 2 tablespoons chopped pickle Cook beans in water ten minutes Cook onion in butter five minutes; add flour and seasonings. When well blended, add tomato, cook five minutes, strain, add bean mixture, reheat, and serve with chopped pickles. If beans are very sweet, it may be necessary to add one to two tablespoons of lemon juice or vinegar.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 small cabbage | teaspoon pepper Chop cabbage, add water, and cook until tender; through a sieve. Melt butter, add chopped onion, cook add scalded cabbage mixture; cook five minutes. Add seasonings, strain, and carrots

From Lowney's Cook Book, Illustrated in Colors, 1907, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. rice in milk in double boiler. Cook onion in butter; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boiling point, strain, and serve. Garnish with chopped parsley. If this soup seems too thick, thin with cream or milk.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 medium-sized cauliflower 2 tablespoons grated cheese Cook cauliflower in cold water until tender; drain, press through a sieve, add scalded milk. Cook onion in butter, add; when well blended, add cauliflower mixture, strain, add yolk of egg slightly beaten, and cheese.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups celery 1 quart cold water Chop celery; cook in water until tender. Cook onion and mace in milk twenty minutes;; add and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 Clips chestnuts shelled and blanched J teaspoon celery salt chestnuts in through a sieve, and add scalded milk. Cook onion in five minutes, add seasonings, and chestnut Cook five minutes, add cream, strain, and serve. Note.— To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter in dripping pan; add chestnuts and cook in oven until shells come off easily.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cucumbers 4 stalks of celery cayenne and celery salt 1 tablespoon chopped pepper 1 cup cream or rich milk Chop cucumbers and celery; add onion and pepper; cook in milk in double boiler twenty minutes. Add flour and and minutes, strain, add cream, reheat, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can corn or 6 ears of corn celery salt and cayenne 1 cup popped corn Cook corn in cold water twenty minutes. a sieve; add scalded milk. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve. Garnish with popped corn.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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onions, in two; add water, cook thirty minutes, press through a sieve. Melt remaining butter, add flour, scalded milk, and seasonings, cook Combine mixtures, add egg

From Lowney's Cook Book, Illustrated in Colors, 1907, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can peas a bit of bay leaf cayenne and celery salt bay leaf, onion, and Make a white sauce of butter, flour, and milk. Combine mixtures, add seasonings, and serve. Note. — Cold cooked peas may be used instead of canned peas.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 small onion 1 green pepper salt, cayenue, and nutmeg Cook rice, onion, and pepper in cold water until rice is cream, and seasonings; boil five minutes. Combine mixtures. Add parsley and 1 cup chopped sorrel 1 pint cold water

From Lowney's Cook Book, Illustrated in Colors, 1907, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon tomato catsup Cook onion and sorrel in butter five minutes, add water, cook thirty minutes. and in boiler twenty minutes, add cream, beaten eggs, catsup, and strained sorrel mixture. Season and serve. <. 2 quarts spinach

From Lowney's Cook Book, Illustrated in Colors, 1907, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 potatoes, boiled 2 tablespoons carrot J teaspoon celery salt 1 quart milk Cook onion and carrot in butter five minutes, add flour, milk, seasonings; cook in double boiler twenty minutes; add mashed potato, and serve after straining. stewed and strained tomatoes or one fourth cup tomato catsup may be used to vary this soup.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can tomatoes 2 sprigs parsley few gratings of nutmeg Melt butter, add flour. Cook remaining ingredients together twenty minutes. Press through a sieve and thicken with flour mixture. If tomato lacks flavor, season highly with Worcestershire sauce and tabasco sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can tomatoes 1 quart milk cayenne and celery salt butter, add onion, cook five minutes; add milk, and seasonings, cook in double boiler twenty minCook tomatoes, a sieve, add soda.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can tomatoes 2 tablespoons green pepper 2 tablespoons horesradish J cup macaroni cut in rings Melt butter, add green pepper and onion, cook five minutes; add horseradish, and Thicken with butter and flour cooked together. ten minutes, strain, add macaroni and serve. This soup unstrained would be a puree.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups hot mashed turnip J onion 1 cup hot mashed potato Mix turnip, potato, and scalded milk.; when well blended add turnip mixture and onion cut in small pieces. Cook in double boiler twenty minutes, stirring occasionally; strain and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups chopped cress 1 teaspoon beef extract and 1 cup whipped cream Cook cress, butter and onion together five minutes; add flour and seasonings. When smooth add milk in which extract has been mixed, cook twenty minutes, strain, serve, and garnish with whipped cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup chopped carrot 2 cups chopped potato 1 cup chopped turnip 1 cup chopped onion 1 cup chopped celery \ cup butter or pork fat Parboil potatoes ten minutes. Melt butter, add vegetables, cook ten minutes, stirring occasionally. Add water and boil until vegetables are tender. Season, strain, garnish with parsley, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups black beans i tablespoons chopped pork 1 hard-cooked egg 1 lemon sliced Soak beans over night, drain, add water, and cook until tender— four or five hours. Press through a sieve; cook pork in a frying pan; add onion, cook five minutes; add bean mixture; melt butter; add flour and seasonings; combine mixtures; strain. Garnish with egg cut in slices and A ham bone cooked with the beans is considered by many to be an improvement. Split Pea Pur^e 2 cups split peas 2 drops tabasco sauce 4 tablespoons chopped pork Soak peas over night, drain, cook until tender. onion and salt pork together ten minutes; add to pea mixPress through a sieve, melt butter, add flour, milk, seasonings, and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups potatoes cut into dice J cup salt pork cut into dice 1 tablespoon parsley cayenne and celery salt Cook salt pork in frying pan ten minutes; add onion, Put a layer of parboiled potatoes in kettle, cover with onions and salt pork, and so continue until all potatoes and onions are used. Cover with water and simmer until potatoes are tender. flour, milk and seasonings. Combine mixtures. If potatoes are very old, it is better to parboil them before putting them with the onion.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can corn 1 cup salt pork cut in cubes 1 cup potatoes 1 tablespoon flour J cup cracker crumbs Cook salt pork in frying pan five minutes; add onion and cook until yellow. add to onion with corn and water; cook twenty minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups clams 4 cups potatoes 1 teaspoon tabasco sauce, ^ cup salt pork cut in cubes 4 cups milk, scalded Remove heads from clams and chop. Parboil potatoes. Cook onion and salt pork together ten minutes. clams, potatoes, onion, and salt pork in layers in the kettle; cover with boiling water, and simmer until Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 haddock -weighing five pounds 4 cups hot water 4 cups potato dice \ cup onion dice \ cup salt pork dice 10 buttered crackers Remove head and skin and cut fish into fillets. head, skin and bones with cold water; simmer twenty minutes; strain. Reserve liquor. Parboil potatoes ten minutes. Cook onions in salt pork until yellow. Arrange in layers, fish, potatoes, onions, and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk. Caution.— Do not allow onion or salt pork to burn.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups clams or 4 pounds haddock 4 cups tomatoes 4 tablespoons salt pork fat 10 buttered crackers 3 cups potato dice Cook onion in salt pork fat until yellow; add clams or free from bone; simmer twenty potatoes, drain, and add to fish with boiling water. until potatoes are tender. Melt butter; add flour, tomatoes and seasonings. Combine mixtures, and pour over buttered crackers which have been previously soaked in cold milk.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups lobster meat salt, cayenne, blade of mace 1 cup salt pork fat 1 cup hot cream Cook onion in salt pork fat; melt butter; add fiour, milk and seasonings, and cook in double boiler with lobster cut in cubes twenty minutes; add strained salt pork fat, hot cream, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ oup salt pork fat 3 cups potato cut in cubes 2 onions cut in small pieces 2 cups shredded codfish 8 crackers buttered Soak codfish in cold water one hour; potatoes ten minutes. Cook onions in pork fat, add drained fish, and one cup of boiling water; cook until potatoes are tender. Melt butter; add flour, milk, cream and seasonings.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups chicken stock pepper and cayenne 2 cups hot cream Chop clams, and cook in stock twenty minutes. butter; add onions; cook five minutes; add flour, strained clam liquor; cook five minutes; add seasonings, cream, and 6 crabs

From Lowney's Cook Book, Illustrated in Colors, 1907, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I half cup boiled rice cayenne and blade of mace Boil crabs in water to cover twenty minutes. meat, add rice, and cook in two tablespoons butter minutes; add onion, cook five minutes, and press all through a sieve. Scald mace in milk. Thicken milk with butter and flour cooked together; add seasonings. Combine mixtures, reheat, and serve. 2 cups lobster meat 2 cups boiled rice 2 oups white stock J tablespoon salt lobster coral

From Lowney's Cook Book, Illustrated in Colors, 1907, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pepper, cayenne and nutmeg 2 tablespoons Madeira Cook lobster, rice and white stock twenty minutes; press a Thicken milk flour and cooked together; add seasonings. Combine mixtures and thin with cream to desired consistency. lobster coral pressed through a sieve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups white stock or milk blade of mace 1 egg 2 cups oysters Cook oysters in white stock until edges curl. Strain, reserve liquor, and chop oysters;; add butter and flour cooked together, seasonings, and cream; cook five minutes, add to egg slightly beaten, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups oysters salt, paprika, cayenne ^ cup cracker crumbs 1 egg 1 cup finely chopped chicken meat dash nutmeg Cook oysters in their own liquor until edges shrivel. reserve liquor; chop oysters. add cracker crumbs and milk. Cook five minutes; add seasonings; combine mixtures; strain thoroughly. Add beaten egg and chicken meat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Is made like bouillon, with the addition of three sprigs of parsley, one sprig of thyme, and omission of the sherry. If the stock is not sufficiently brown, add one teaspoon kitchen bouquet for each quart of stock, or one teaspoon of caramelized sugar. Many prefer browning a portion of the meat covering with cold water, to give color to the soup. If this method is employed, use one quart less water.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can peas Reserve one fourth cup of peas for garnishing; remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce of butter, flour and milk; combine mixtures, cook five minutes, add peas, and serve with sippets of bread.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons pearl barley 2 quarts consomme Cook barley in boiling water until tender; add reheat in consomme, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts consommd Poach eggs in salted water. Place in a tureen and pour hot consomme over them.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons spaghetti 2 cups consomm^ 4 tablespooiis mushrooms Cook spaghetti in boiling salted water; when tender, cut in rings. Cut mushrooms in slices and saute with spaghetti in melted butter. Heat consomme, add spaghetti and mushrooms, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 cups consommd J cup rice in boiling salted water until tender; pour over rice six cups boiling water to wash off starch and separate kernels; add hot consomme and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 cups consomme J cup turnip cut in fancy shapes J cup carrot out in fancy shapes 1 cup celery cut in small pieces 2 tablespoons cold cooked chicken 1 cup roasted chestnuts cut in slices add vegetables, and cook yellow. Cook in boiling water until tender, being careful not to overcook.; add hot consomme, chestnuts, and Season with salt and pepper if necessary.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 fowl cut in pieces IJ tablespoons salt 4 quarts cold water pepper, cayenne and celery salt J cup celery sprig of parsley Cover fowl with cold water; bring to the boiling point; then simmer four hours; add vegetables and seasonings, and simmer one hour. Strain, cool, remove fat, clear, and serve. If all the stock is not needed at once, remove fat from portion required only, as fat prevents the stock from spoiling.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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salt, cayenne 1 slice onion 1 egg 6 cups consommd Scald milk with onion and bay leaf. Strain; beat egg; add seasonings and milk. Bake in shallow pan until firm. Cool; remove from pan; cut in fancy shapes. Heat consomme, add custard, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 knuckle veal 1 fowl 1 onion stuck with 6 cloves J cup carrot } cup celery pepper and cayenne Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone. Cook three hours, keeping below the boiling point.; simmer one;; use as needed.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups white stock 1 cup cooked rice Make a white sauce of butter, flour and cream. Add white stock, cooked rice, seasonings; reheat, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups shelled and blanched peanuts 1 cup onion J cup celery 2 cups white stock salt, cayenne, paprika Chop peanuts in meat chopper. Cook chopped nuts, onion, and celery in white stock twenty minutes.; add milk, and seasonings; five minCombine mixtures, strain, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups mushrooms 4 cups chicken stock celery salt Clean and chop mushrooms; cook in water until tender; a add stock; cook five minutes; add mushroom mixture, cream, and seasonings; reheat, strain, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 chicken cut in pieces 1 quart green okra 1 cup salt pork cubes 1 tablespoon chopped red pepper 1 bay leaf, sprig of thyme 1 cup rice cooked 1 clove garlic Cook salt pork in frying pan five minutes; add chicken, and saut^ a golden brown. Remove chicken; add onion; garlic, okra cut in slices, and saute one half hour. Add to chicken and cover with boiling water. Add red pepper, seasonings, and cook slowly until chicken is tender. add and minutes; add chicken mixture. Serve garnished with rice.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon chopped red pepper 1 quart okra 1 quart oysters 1 chicken cut in pieces 1 cup cooked rice Melt butter, add chicken, and saute. Remove chicken; add onion, okra, pepper. Cook ten Add to chicken and cover with boiling water. is tender, add oysters and cook until edges curl. butter, add flour, and thicken soup. Serve garnished with

From Lowney's Cook Book, Illustrated in Colors, 1907, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 cups chicken stock J cup cooked chicken 2 tablespoons chopped cooked ham 2 cups tomato 1 tablespoon carrot J cup green apple 1 tablespoon tomato catsup 1 teaspoon curry powder J cup boiled rice 1 lemon sliced vegetables, and Add remaining ingredients, except lemon, and one Serve garnished with lemon.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can green turtle sprig each of savory, marjoram, thyme, and sage 4 cloves, 6 peppercorns blade of mace 1 sliced lemon J cup sherry Separate the green fat from the rest of the turtle. Cut fat in cubes. Cook turtle and herbs in four cups of stock one half hour. Melt butter; add onion, flour, salt, cayenne and two cups stock; boil five minutes; add turtle mix-; add fat cubes. Pour into tureen, and garnish with lemon;, add sherry.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can terrapin salt, cayenne 4 cups white stock blade of mace 2 egg yolks hard cooked 5 cup sheriry Cook terrapin, stock and mace twenty minutes. flour, cream and egg yolks; combine mixtures, add sherry, and garnish with rice balls.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 calf's head 2 quarts cold water 1 teaspoon vinegar 2 tablespoons carrot 2 tablespoons celery 2 tablespoons turnip 2 sprigs parsley 2 tablespoons chopped ham 6 peppercorns calf's head 3 tablespoons Madeira ^ lemon, thinly sliced 1 tablespoon mushrooms Cover calf's head with cold water. Add vinegar, vegetables and seasonings. Simmer two hoiirs. Remove one of two longer.;; remove fat. Brown butter; add flour and brown; add brown strained chopped ham, calf's head

From Lowney's Cook Book, Illustrated in Colors, 1907, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 ox-tails 1 onion stuck with 6 cloves 2 tablespoons carrot J cup salt pork fat 2 tablespoons celery 2 quarts cold water pepper and cayenne 3 tablespoons Madeira wine 1 cup brown stock Cut ox-tails at joints, add onion, and saute in pork fat; add cold water, and simmer four hours; add vegetables and seasonings; simmer one hour.; fat. Brown butter; add flour and brown; add strained stock, brown stock and meat cut from bones. add Madeira, and serve. Foe convenience' sake we divide fish into two classes — vertebrate and shellfish. The freshness of is best determined by the odor. If the flesh of the fish is soft and flabby, the fish has been frozen, or has been kept too long.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parsley, lemon slices, lemon baskets, lemon slices sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, and pickles cut lengthwise and to resemble a fan; mashed potato and mushrooms, cucumbers and tomatoes; maitre d' hStel butter and water cress.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat. Season fish with salt and pepper, place on greased broiler and broil over clear fire, turning every five seconds. If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown. first, skin side, then flesh side, with sharp knife from the broiler. to hot platter, garnish, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon chopped pickles 1 cup cracker crumbs or dried 1 teaspoon salt, few drops breadcrumbs onion Juice 1 teaspoon finely chopped parsley i to J cup milk or water Melt butter, add remaining ingredients, and stir lightly with a fork until heated through. If a dry stuffing is preferred, omit liquid. Wash and wipe bluefish, and sew. Cut gashes on either side of fish and insert a slice of salt pork in each gash (if desired fancy, pink the edges of the salt and pepper, brush with melted butter, and dredge with Place on a greased sheet, or on two four-inch-wide pieces of cheese cloth. Set in dripping pan, surround with finely chopped pork allowing fifteen minutes to the pound; baste with salt pork fat. There should be sufficient in the pan; if not, try out an additional quantity of pork.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups oysters 1 tablespoon chopped parsley 1 cup cracker crumbs Drain oysters; mix crumbs, melted butter and parsley. highly with with salt and pepper and mix with crumbs. Remove head, tail and bone from haddock. salt, pepper and lemon Stuff with oyster stuffing and sew. Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and sprinkle with allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan; cover with buttered cracker crumbs and baste. Remove from pan to hot platter; and pickles, and serve with tomato, HoUandaise sauce, or egg sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slices of halibut cut from salt, pepper, lemon juice, melted middle of 2 cups oyster Wash and wipe fish. Place one slice on a buttered fish sheet, brush with melted butter, sprinkle with pepper, cover with oyster Place second slice on top of oysters, season, and brush with butter. Bake forty minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned. Remove to hot platter; garnish with potato balls, parsley, and lemon; HoUandaise, tomato, or Bechamel sauce. Saut6d Trout 6 medium-sized trout cornmeal, salt and pepper olive oil or melted butter 2 tablespoons lard or butter Wash and wipe olive oil, roll in cornmeal, and saute until brown, and crisp in butter or lard. on hot platter, and garnish with lemon and cress. All kinds of small fish may be cooked in the same manner.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 fillets of sole 2 teaspoons butter 4 anchovies boned and skinned 2 teaspoons lemon juice salt, cayenne pepper Prepare the fillets, sprinkle with salt and pepper; spread with remaining ingredients blended. fillets, dip in crumbs, Qgg and crumb, fry in deep fat, and Serve on a napkin and garnish with lemon and water cress. Fillets prepared in this way may also be baked in the oven with white wine, and served garnished with French fried potatoes and parsley.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 shad with backbone removed 2 tablespoons finely chopped parsley 2 tablespoons tomato catsup or 2 tablespoons white wine. Wipe shad; place skin side down on oak plank. with salt and pepper; spread with butter. Cook in hot oven twenty to thirty minutes. Brown with a salamander. Spread with parsley and catsup or white wine. with highly seasoned hot mashed potato pressed through a pastry bag and tube. Also radishes cut in shape of roses, lemons cut in shape of crescents and dipped in chopped parsley, and sprigs of parsley.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds whitebait salt, pepper lemon slices Dry whitebait in towel; sprinkle with salt and pepper; dredge napkin with flour. Shake whitebait in napkin until each little fish is covered with flour. Dip frying basket in hot fat; cover bottom of frying basket with floured whitebait; plunge into hot fat; fry until a golden brown; Serve on napkin. lemon and parsley. Brown bread is served with these fish.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart oysters 2 tablespoons parsley 1 cup fine bread crumbs 2 tablespoons celery J cup wine Clean oysters. Butter a baking dish; arrange a layer of oysters in the bottom Mix butter and bread crumbs; sprinkle oysters with crumbs, parsley, celery, paprika, salt and two tablespoons of cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart oysters salt, pepper 12 slices bacon 6 squares buttered toast Drain oysters from their liquor and dry between towels. Cut the bacon in pieces half the size of the oysters. Arrange the oysters and bacon in alternate layers on wooden skewers, being careful to pierce the hard muscle. in a hot pan and bake in a hot oven until bacon is done. Ten minutes should suffice. Serve one skewerful on each of

From Lowney's Cook Book, Illustrated in Colors, 1907, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt two tablespoons of butter in hot frying pan, add one pint of cleaned and drained oysters, sprinkle with salt and pepper, and cook in hot oven until edges shrivel. Serve on hot buttered squares of toast with strained liquor from oysters. Garnish with finely chopped parsley.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint oysters i cup chicken stock ^ cup oyster liquor salt, cayenne, nutmeg J cup finely cut chicken; add onion; when yellow, add flour; when blended, add liquids and seasonings.; add chicken, yolks of eggs beaten until thick, beaten until; drain and dry. Cover oysters with chicken mixture, dip in crumbs, egg and crumb, and fry in hot fat. Serve on hot dish and garnish with lemon and mayonnaise dressing.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and scrub clam shells; place in kettle; add water, allowing one half cup of water for each peck of clams. Cover kettle and cook until shells open. Serve hot with melted butter. Kettle should be removed from the range as soon as shells open, otherwise clams will be overcooked.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart scallops salt and pepper, 1 egg Wash, drain, and parboil scallops. Season; dip in flour, egg and crumb, and fry in deep fat. Drain and serve with sauce tartare. Garnish with parsley and lemon.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint scallops 1 cup mushrooms, chopped J cup scallop liquor Parboil scallops. Drain and cut in slices. add onion and mushrooms, cook five minutes; add scallops,; add liquids, cook until thick. Place mixture in buttered baking dish or scallop shells; dot with butter; cover with buttered and seasoned crumbs; bake until crumbs are brown. To open a lobster: wipe lobster, break or sever small and large claws from the body. tail from body portion by twisting and pulling at the same time. Remove meat from body portion carefully, picking edible portion bones.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint lobster meat 1 red pepper cut in ribbons a white sauce of flour, seasonings and Parboil red pepper, add to meat, reheat, and serve on rounds of buttered toast. Use recipe for Creamed Lobster and bake in lobster scallop shells, ramekins, or baking dishes, covered and seasoned cracker crumbs. with small lobster claws and parsley. Prepared same as Creamed Lobster, with addition of one teaspoon each of onion juice, Worcestershire sauce, mustard, few grains of cayenne and a few drops of Tabasco.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare crabs by removing sand bags. Raise apron; cut from crab; remove spongy substance surrounding apron.; season with salt and pepper; dip in crumbs; egg and crumb; fry in hot fat about three minutes. immediately with tartare sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The flank is one of the best pieces for boiling. Select a five-pound piece;; remove membrane, shape, stuff, tie, and skewer. Cover with cloth; place in; cover with boiling water; bring to the point, and cook just below the boiling point, five or six hours, or until tender. Simmered beef would be a more correct term than boiled beef, but it is ordinarily known as boiled beef. Season with salt one half hour before serving.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The tenderloin of beef is known as the fillet. Trim into shape a fillet of beef weighing about four pounds, removing tendinous portions and veins. Tie and skewer into a pear-shaped piece. Lard top; with salt and pepper, and dredge with flour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bottom of a small dripping pan with cubes of salt pork. Set trivet on top of pork, and meat on trivet. from twenty to thirty minutes in hot oven, basting frequently. Serve with gravy made from fat in pan, flour and hot Same as recipe for brown gravy, under Roast Beef. of Beef Cut slices about two inches thick from fillet.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of Beef with Oysters Broil steak according to recipe; place on hot platter;; cover with oysters; dot with butter; and bake in oven until edges of oysters curl. Serve immediately, garnished with parsley and lemon. Saut6d of Beef Saute steak two minutes. Mix two tablespoons Worcestershire sauce, one half teaspoon one quarter teaspoon mustard, one butter, and one tablespoon chopped pimolas. on both sides of steak, dip in bread crumbs, and saute until crumbs are

From Lowney's Cook Book, Illustrated in Colors, 1907, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash beef; place in kettle; cover with cold water; bring to the boiling point, then simmer until tender; allow thirtyfive minutes for each pound. Cool partially in water in it was cooked; place in square pan; apply pressure and serve cold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop beef; add an equal amount of cold boiled potatoes, chopped; season with salt, pepper and a few drops of onion Melt one tablespoon butter in an iron frying pan; add beef and potatoes and sufficient milk or hot water to make the quite frying pan and a brown crust is formed.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat eggs; add flour and salt, gradually; continue beating. Add milk and continue beating five minutes. The mixture should be perfectly smooth. One half hour before meat is done, pour this mixture into dripping pan under meat and baste when basting meat, turning pan that pudding may be golden brown throughout. Yorkshire pudding cooked in this way is considered by many to be too rich. A very good substitute is obtained by cooking in hissing hot gem pans, thirty minutes. Serve pudding, cut in squares, on platter around beef.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and wipe six pounds of any inexpensive piece of beef; cover with boiling water; bring to the boiling point, then simmer until meat is tender, adding, the last hour of cooking, one cup each of carrot and onion, a bouquet of sweet herbs tied in a bag, pepper, and one half tablespoon Remove meat and reduce liquid to one and one half Shred meat, add liquid, and press in bread pan, packing closely. When cold serve in thin slices.

From Lowney's Cook Book, Illustrated in Colors, 1907, 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 beef taken from the round in small squares; cover with boiling water, and simmer until meat is tender, four or six hours. salt and pepper one hour before serving. Remove meat and thicken liquid, allowing one and one half tablespoons of for each pint of liquid.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe a six-pound piece of beef; put into hot frying pan, and sear until brown; then lard the upper surface. in tightly covered or bean pot; add one cup of Cook slowly in oven until meat is tender, keeping only enough in to prevent burning. When nearly done, sprinkle with salt and pepper. with a brown gravy made with water in the pan.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe three pounds from the flank or round. Cut into small cubes; dredge with salt, pepper and meat in hot frying pan, being careful to avoid burning. Remove meat to kettle with close-fitting cover. four tablespoons butter; add four tablespoons flour, and continue browning; add one and one half cups stock or water, one half cup each of carrot and onion; season with salt and pepper and simmer one and one half hours.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use a slice cut from the rump, round, or sirloin, cut one and one half inches to two and a half inches thick. meat; place on hot broiler, and broil over a clear fire from five to ten minutes, turning every ten seconds. a hot platter, spread with butter, and season with salt and If there is a large amount of fat on the steak, be sure it is well browned before serving. Beefsteak smothered in Onions 1 dozen small onions 1 slice porterhouse steak, cut thick Heat a frying pan hissing hot. Put in beefsteak, searing first on one side, then on the other; cook five minutes; salt and pepper; add onions which have been cooked one half hour in boiling salted water.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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simmer twenty or thirty minutes. Remove steak to platter, spread with butter, and season Season onions with salt, pepper and butter, and serve around steak.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound round steak J cup chopped onion 2 ounces beef suet J cup bread crumbs Put meat and suet through meat chopper; add finely chopped onion, and season with salt and pepper. in balls; roll in crumbs; and broil over a clear fire, or panbroil. platter with brown gravy, tomato sauce, or Spanish sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six pounds of veal taken from the leg, from the loin, or from the breast. Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover top with slices of salt pork. Allow twenty minutes to the pound, bake in a hot oven, and baste every ten minutes with fat from the pan. If there is not sufficient fat in the pan, try out some pork on top of the stove and use that for basting. Remove pork slices from top of meat one half hour before it is done, and brown. A gravy may be made from the fat in the pan, same as

From Lowney's Cook Book, Illustrated in Colors, 1907, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut meat in in meat with and meat is tender. Melt four tablespoons butter or pork fat. When brown, add one fourth cup fiour browned, and four cups of water in veal was onion juice and lemon juice. Just before serving add one fourth cup cream, or two Serve veal in center of hot platter and surround with hot sauce. Dumplings may be served with this fricassee, in which case it is ordinarily called a stew.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either in individual cutlets or one large cutlet. Cover veal with oil and let it stand one cover with boiling water and simmer until tender, having only suificient water in stewpan to keep cutlets from burning. stewpan;; salt and pepper, dredge with flour, dip in egg and crumbs, and saute in pork fat or fry in deep fat. platter with brown sauce, tomato sauce or mushroom sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The leg, loin, saddle and shoulder are used for roasting. Allow twelve minutes to the pound, if liked rare, fifteen if desired well done, basting every ten minutes. To roast a leg of mutton, first remove the pink outer skin, as this contains the strong flavor. Never roast with the caul left on. The bone from the leg may be removed and the cavity stuffed and edges sewed; or the leg may be roasted without removing bone. In either case wipe meat, dredge with flour, sprinkle with salt and pepper, and place on rack in dripping pan. Dredge pan with flour, and if the mutton flavor is desired, place pieces of mutton fat in the pan, or salt pork may be substituted.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of Mutton The saddle is what the name implies— the back. In large pieces the tail is included. Wipe meat; remove pink skin, kidneys, and fat. flanks inside and tie in Place on rack; dredge meat and pan with flour, and sprinkle with salt and pepper. Cook in hot oven; allow ten minutes to the pound basting frequently. Serve with currant jelly sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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loin as for French chops and a crown, rolling the loin backward. Tie securely. each chop bone with strip of salt pork to prevent burning. Place on rack in dripping pan a bowl in center of the crown to preserve its shape. Dredge with flour, sprinkle with salt and pepper, basting frequently, and allowing nine minutes to the pound for roasting. hot balls, green French fried potatoes, or puree of chestnuts in center of crown. frills on chop bones and parsley around the base.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or Mutton Chops Prepare loin or French chops as for broiling. crumbs, egg and crumb, and fry in deep fat. brown paper and serve. Stuffed Lamb or Mutton Chop, with Spanish Sauce Prepare French chops. Cut through meat to the bone, making a pocket; pocket with mushroom mixture; close with skewer; and broil.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt two tablespoons butter, add two tablespoons flour, one tablespoon finely chopped onion, one half cup chopped mushrooms, one teaspoon salt, and cream to make of consistency to shape. is sufficient to stuff eight chops.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; add two tablespoons flour, one half teaspoon salt, three small onions which have been boiled and pressed through a sieve, a dash of cayenne, and sufficient cream to make of consistency to spread.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select a medium-sized ham; soak over night in Clean and wipe; cover with cold water; bring to the boiling point, and then simmer until tender, allowing thirty minutes to the pound. Cool in water in which it was cooked. Take off the skin, sprinkle with sugar, and seasoned cracker crumbs. twenty to thirty parsley and lemon, and serve hot or cold. A more aromatic flavor is given to the ham if a bouquet of sweet herbs and one half cup each of onions, carrots, and turnips are boiled with it. Many baste the ham, when baking, with cider. ^

From Lowney's Cook Book, Illustrated in Colors, 1907, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Braised chicken is generally a fowl. stuff, sew, skewer, and place on rack in kettle with tight-fitting cover. Place six of salt pork on bottom of kettle, add one fourth cup each, carrot, onion, turnip, and celery, bit of bay leaf, sprig of parsley, one teaspoon peppercorns, two teaspoons salt, and three cups boiling water. kettle, and cook in oven three to four

From Lowney's Cook Book, Illustrated in Colors, 1907, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean wipe, and split down the back, a young Sprinkle with salt and pepper; place on greased broiler, and dripping pan in hot oven over twenty Remove from oven, and broil over clear until golden brown. Remove from broiler, spread with melted butter, sprinkle with chopped parsley, and serve on hot platter on bed of water cress.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in for Dip in water, salt and pepper, dredge with Try out two tablespoons salt pork cubes. Cover bottom of frying pan with pieces of chicken. Cook until a delicate brown on one side, then turn and brown on the Take three tablespoons of fat from the pan, brown, add three tablespoons flour and brown, add one fourth teaspoon each of salt, nutmeg, and paprika, and a cup and a quarter of minutes, pour around chicken, and garnish with parsley and toast points.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut chicken in pieces for serving; dip in milk, sprinkle with salt and pepper, dip in flour or in crumbs, egg and crumb, and fry in deep fat. on brown of toast with Bechamel sauce, AUemande, or Mushroom sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut chicken in for serving; sprinkle with salt and pepper, dip in egg, and crumbs taken froni the center of the loaf in baking dish, baste with melted butter, and cook in hot oven twenty to thirty minutes. Arrange on a hot platter; garnish with thin of crisp bacon, parsley and cream sauce. Chicken fried in Batter Cut chicken in pieces for fritter batter, and cook in deep fat. In order that chicken in batter be cooked sufficiently, the bird must be young and tender. Cold chicken meat may be dipped in the same batter and fried.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a chicken in pieces for serving; season with salt Melt four tablespoons butter, add one fourth cup finely chopped onion, chicken, and saute until golden Remove chicken; add four tablespoons flour, tw^ cups chicken stock, two cups stewed tomato, one red pepper finely chopped, one half cup celery, and salt to taste. Replace chicken in sauce, and simmer until tender. Arrange on; surround with sauce; cooked macaroni and parsley.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut chicken in pieces for serving, season with pepper, brown in butter or pork fat. When golden brown cover with boiling water; add six cloves, a bit of bay leaf, a sprig of parsley, and simmer until tender. Melt four tablespoons butter, add four tablespoons flour, two and one half cups water in which chicken was cooked.; add one cup cream or two egg yolks. Arrange chicken on platter, pour sauce around, and garnish with toast and parsley. If a brown is preferred, brown the butter and brown the flour, adding one more tablespoon.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a chicken in pieces for serving. Melt four tablespoons butter or use the same quantity of pork fat. Add one fourth cup onion, a sprig of parsley, four cloves, and one tablespoon salt. Put in chicken and cover with boiling water; cook until in baking dish; strained and thickened Cover whole mashed or pastry crust. is brown or crust is done.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover chicken, cut in for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag. gently until tender. One half hour before chicken is done, add one half pound bacon cut in small pieces. Arrange on the bottom of baking dish, slices of hardcooked eggs, cover with sauted mushrooms, then a layer of chicken meat, and continue until dish is filled. Add three cups of sauce made from the liquor in the pan and thickened with two butter and spoons flour cooked together; reheat in oven, and garnish with pastry points cut in the shape of triangles, and parsley, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bone according to direction for boning chicken. until plump with force meat, sew, press body into natural shape, truss, sprinkle with salt and pepper, dredge with flour, and follow directions for Roast Chicken, allowing twenty minutes for each pound.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running the breastbone down, and through opening draw the entrails. If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs, from the body. Draw windpipe and crop through the neck opening. Never make an incision in the breast. "Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, salt and pepper, dredge with place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often. Allow fifteen minutes to the pound for roasting.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups soft bread crumbs I cup melted butter 1 tablespoon poultry seasoning Mix ingredients in order given. If a moist stuffing is desired, add hot water until of the right consistency; but

From Lowney's Cook Book, Illustrated in Colors, 1907, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups cvaeker crumbs 1 teaspoon pepper 1 pint oysters 1 tablespoon chopped celery \ cup boiling water or hot milk oysters, dip in melted ingredients, and use for stuffing chicken, turkey, or goose.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups hot mashed potato 1 teaspoon poultry seasoning \ cup salt pork cubes 1 cup cooked sausages cut in pieces Cook the onion and the pork until yellow; add remaining ingredients. Use for stuffing chicken, turkey, and goose.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A green goose should never be more than four months old. Dress same as chicken. If strong, wash out with soapsuds and carefully rinse iu several waters. truss, sew, flatten the breastbone, and roast the same as chicken. Allow eighteen minutes to the pound for roasting. If the goose is more than four months old, it is better to braise than roast it. But if roasted, allow twenty-five minutes to the pound.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lard a saddle of venison, sprinkle with salt and pepper, dredge with flour. Place in dripping pan and baste with melted butter. Allow ten minutes to the pound for roasting.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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All green vegetables should be washed in cold water and cooked in boiling Salt may be added first or last according to preference. Allow one tablespoon to each quart of water. The time required for cooking depends upon the age and freshness of the vegetables.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stalks, snap off all white tough Tie in bunch. Cook in deep kettle of boiling salted water. bunch upright for the first ten minutes. Cook twenty to thirty minutes. Serve on buttered toast, spread with butter, and sprinkle with sauce or HoUandaise may be served. The asparagus may be broken in pieces, cooked mixed sauce, and on

From Lowney's Cook Book, Illustrated in Colors, 1907, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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outside leaves and soak in for half an hour. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole with butter and salt or with white sauce. Chop the cabbage when cooked, season with salt, pepper and butter, reheat and serve, or mix with one cup cabbage, with one cup white sauce, cover with buttered crumbs and bake until brown.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, scrub, and scrape. Cook in boiling salted water. Drain, cut in slices, and serve with white sauce; or they may be cut lengthwise and sauted in butter. Cut stalk close to flower, remove green leaves and soak in cold salted water one hour. Cook in cheese cloth bag thirty to forty minutes. Remove from bag and serve with HoUandaise or white sauce, or scalloped with white sauce and crumbs. is usually eaten raw as a relish. Or it may be scraped, cut in inch pieces, cooked until tender, and served in a sauce, or drained and fried in deep fat. It may also be scalloped with chopped red sauce and crumbs.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips, may all be prepared in the same way. Wash in many waters all grit and sand are removed. in salted water Drain, chop, and serve with butter and salt. Lettuce may also be cooked and served in this way. Garnish greens with hard-cooked eggs.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in slices one half inch thick. skin, sprinkle with salt, pile slices one on another, cover with plate and weight, let stand over night. Drain, wash in Dry, dip in crumbs, egg and crumbs, or in batter, and fry in deep fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, scrape, and cook in boiling salted water until tender. • Cut in halves, spread with salt and butter, and serve hot; or mash, season, and saute in butter,

From Lowney's Cook Book, Illustrated in Colors, 1907, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break in inch pieces and wash. Cook in boiling salted water until tender. Drain, season with salt, pepper, and butter, and serve hot.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare boiled macaroni. Drain, arrange in layers in a buttered baking dish with white sauce and cheese. with buttered crumbs, and bake until crumbs are brown.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of macaroni, stewed and seasoned tomato, and chopped green pepper. Dot each layer all with buttered cracker Bake in hot oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash one cup rice and drain. Fill a four-quart saucepan one half full of boiling salted water. Place on hottest part of range. When boiling rapidly, sprinkle in the rice slowly, not to stop the Cook until tender, adding more water if needed. in a colander, and place in the open oven to dry. Rice cooked in this way will have every grain separate.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in pieces for serving. Remove seeds and stringyportion, brush with molasses, season with salt and pepper. Bake until soft, add butter, and serve in shell.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut tomatoes in halves. Sprinkle each half with salt, pepper, and fine bread crumbs, and broil Slip on to hot dot in the oven for five minutes. Serve hot.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut tomatoes in quarters lengthwise; season with salt and pepper, dip in batter, and fry in deep fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice tomatoes; salt and jjepper. crumbs, egg and crumbs, and saute in hot frying pan. Serve on hot buttered toast.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Arrange in layers canned tomatoes and bread cut in cubes, sprinkle each layer with salt and pepper, dot with Bake one half hour. For variety rub dish with onion before putting in tomato.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes may be boiled with skins on, or may be pared and in Old be soaked in cold water at least an hour. Potatoes should be boiled gently and not fm-iously. When tender, drain thoroughly, dry on back of range. Shake saucepan, cover with coarse towel until ready to Serve in open vegetable dish, never in a closed one.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook potatoes in boiling salted water. Drain, mash. To each cup of mashed allow one butter, one half teaspoon salt, one eighth teaspoon pepper, and hot milk to make of creamy consistency.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add to one pint hot mashed potatoes, one eighth teaspoon one pepper, and butter to taste, and enough hot milk to make of consistency to shape. Form into smooth round balls, bake in hot buttered pan; or saute in butter; or fry in deep fat. Or they may be sauted in sausage fat, which gives an appetizing flavor.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut two cups cold boiled potatoes in very thin slices, or in cubes. Add one cup white sauce. Season highly and reheat in double in hot sprinkled with finely chopped parsley. Mix two cups potato cubes with two tablespoons butter, two cups milk, salt and pepper. Dredge with two flour and cook twenty minutes in double boiler.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cups potato cubes with two cups white sauce, and thirty minutes in hot oven. A few drops onion juice may be added.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add one tablespoon finely chopped onion. When onion is yellow, add two cubes. salt and pepper, cook until are heated and chopped parsley, and serve. 1Q6

From Lowney's Cook Book, Illustrated in Colors, 1907, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare small raw potatoes, divide in halves, and cut each half in three pieces; cover with boiling water and let stand three minutes. Drain dry between cloths, and cook in frying basket in hot fat ten minutes. with salt, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice raw potatoes, cover with cold water, and let soak over night. Drain dry between towels and fry in frying basket in hot fat about ten minutes. Drain and sprinkle with salt. Care must be used when lowering the basket into the hot fat, as the potatoes contain so much water it causes violent ebullition.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare two cups hot mashed potato. Add one half cup milk, two well-beaten yolks, two tablespoons butter. Salt and pepper to taste. Beat well; add beaten whites of two eggs. Pile lightly in buttered baking dish and bake until puffed and brown.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sprinkle two cups cold boiled potato cubes with Melt one tablespoon butter; add one tablespoon and one half cup brown stock. add potato cubes; without breaking potatoes. Melt one tablespoon in another frying pan. When brown, turn in spread evenly, and cook ten minutes; fold like an omelet, and serve hot.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Maitre d'Hotel Cook two cups potato balls in boiling water until tender. Drain, and serve with maitre d'hotel butter.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cups hot mashed potatoes, one teaspoon onion juice, one tablespoon finely chopped parsley, one egg yolk well beaten, four stiffly beaten whites, one half cup grated cheese, and salt and pepper to taste. Pile lightly in baking dish and bake until brown.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dripping pan, and bake in hot oven forty-five minutes to one hour, turning when half done. Pierce with skewer, and serve immediately.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut sweet in lengthwise and Brush with butter and sprinkle with brown sugar. Brown in hot oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup corn meal Salt water, add corn meal, a little at a time, until all is used, boil five minutes, and cook in double boiler three

From Lowney's Cook Book, Illustrated in Colors, 1907, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup corn meal \ cup white flour in the same way as corn meal mush, pour while hot into greased bread pan or baking powder box. cold, slice and saute in pork fat, first on one side and then on the other; or fry in deep fat. A PKESH egg sinks when immersed in water. A stale egg, owing to evaporation which has taken place through the pores of the shell, floats.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill saucepan one half full of boiling water; w^hen boiling violently, place eggs in gently with a tablespoon water bubbles, remove saucepan from fire and let the eggs remain in water Eggs cooked in this way have the albumen delicately hardened throughout.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter baking dish or or individual ramekin dishes. Break each egg into a cup and drop into baking 1:2 dish, sprinkle witli salt and pepper, and bake in a moderate oven — five minutes for soft-cooked and ten for hardEggs are more delicately cooked if dish is placed in a pan of hot water in the oven, and water kept below the boiling point during cooking. Chopped red or green pepper sprinkled over top of baked eggs is delicious.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break eggs in cup; butter muffin rings. Place in shallow pan and cover with Allow two teaspoons of to pint of

From Lowney's Cook Book, Illustrated in Colors, 1907, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the white until stiff; add a few grains of salt in a buttered ramekin dish or saucer; put a piece of butter in center of white, and place unbroken yolk on top. Set the egg dish in pan of; cover and cook three minutes. Serve immediately.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a piece from the stem end of a tomato; remove pulp; set in ramekin dish; sprinkle with salt and pepper, being careful not to break the yolk; cover with buttered paper. Set in a pan of water and bake in a moderate oven until firm.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I teaspoon pepper 4 tablespoons milk or cream Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook lifting carefuUj' with a spoon to keep mixture uniformly delicate.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt butter, bacon fat or pork fat in frying pan it bubbles, turn in egg, which has been previously broken into a cup; when white is set, baste with liquid fat. If desired hard, turn and cook on both sides. 2 tablespoons hot water or hot milk Beat eggs well; add salt and milk. Melt butter in frying pan; add egg mixture; shake pan vigorously until egg begins to brown on under side; then let it stand until

From Lowney's Cook Book, Illustrated in Colors, 1907, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 slices butter toast 2 cups white sauce shell from eggs; chop whites; add to Press yolks through sieve and add seasonings. Pour white sauce over toast arranged on a platter, and garnish with yolks of eggs and parsley. This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 eggs hard-cooked J cup finely minced or J cup white sauce other meat 1 tablespoon chopped red salt, pepper, Worcestershire sauce Cut eggs in halves lengthwise, remove yolks, and mash. Add meat and seasonings; moisten with white sauce in shape of ball and return to white. These eggs may be placed in a dish, covered with white sauce and buttered crumbs, and baked; or covered with a small square of paraffine paper daintily twisted at the ends, for a picnic dish.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup milk or white stock Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. five minutes, beating

From Lowney's Cook Book, Illustrated in Colors, 1907, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup milk or brown stock few grains pepper Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sprig of parsley J cup bread crumbs If cups milk bit of mace Scdld milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup capers Melt the two tablespoons butter, add flour, seasonings, and water.; add capers and just before serving a tablespoon butter.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use recipe for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked. Add just before serving two cups of chopped which has been boiled until tender.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup stock 1 cup mashed chestnuts Melt butter; add flour and seasonings. When smooth, add stock; five minutes; add chestnuts; reheat and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To Brown Sauce add one half cup currant jelly, one teaspoon lemon juice and a few drops onion juice. Boil five minutes and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate two cucumbers to pulp; add one teaspoon one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To White Sauce add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper, and parsley, three tablespoons flour, one half teaspoon salt, few grains cayenne and two cups white stock. Cook one hour. Strain, serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I teaspoonful salt Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ cup freshly grated horse1 cup White Sauce radish J cup soft bread crumbs Mix horse-radish, bread crumbs, salt, paprika and White When hot, add lemon juice and vinegar.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon capers 1| cups stock 1 teaspoon anchovy paste 2 tablespoons wine Cook mushrooms, capers and anchovy in Add seasonings, and simmer one Add wine and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon French mus- ^ teaspoon sugar tard 1 cup stock Melt butter; add flour, mustard, salt, sugar and cayenne. w^ell blended, add stock, simmer twenty minutes, add vinegar, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup Brown Sauce ^ cup canned mushrooms 1 teaspoon kitchen bouquet Chop mushrooms, in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce. Reheat and serve, seasoning if necessary.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped, and boiled olives.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 152. 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 White Sauce add one half cup cream and one cup boiled onions, Simmer twenty-

From Lowney's Cook Book, Illustrated in Colors, 1907, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup Port wine 4 tablespoons currant jelly 1 cup stock juice and grated rind of two oi-anges flour, mustard, stock, cook ten; add currant jelly, cook five minutes; add orange juice, rind, and wine. Serve when hot.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup oysters IJ cups oyster liquor; drain and reserve a Sauce, with butter, seasonings, and; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped or a clove of garlic, one teaspoon parsley, one teaspoon kitchen bouquet. one half hour, strain and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon chopped chives i tablespoons flour 1 tablespoon chopped olives 1 tablespoon chopped pepper 1 tablespoon chopped pickle 1 tablespoon capers Brown the butter; add the flour; when browned, add Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty-

From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To White Sauce add one half cup cream; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To Brown Sauce add two tablespoons butter in which have been cooked one onion, one Worcestershire Sauce, and one half cup Port wine.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt four tablespoons butter; add one half cup Add to one cup of Bechamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ teaspoon pepper 1-| cups hot water \ cup shrimps; add flour. When well blended, add hot water, cook thirty minutes; add seasonings and pour on to the slightly beaten yolks of eggs; add shrimps broken in pieces and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To White Sauce made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon Cook twenty minutes and add one fourth cup wine.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 154. 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 mayonnaise dressing add one tablespoon of olives, pickle, and one teaspoon chives.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup White Sauce 1 tablespoon kitchen bouquet 1 tablespoon choppfed celery 1 cup tomatoes J teaspoon soda add celery and onion, cook add tomatoes; cook ten minutes. Strain; add soda. To White Sauce add kitchen bouquet and Sauce; cook five minutes. Combine Tomato Sauce and White Sauce; add lemon juice and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* i tablespoons flour 1 cup white stock i cup mushrooms add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one half hour. Just before serving add one tablespoon butter.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts consomme | cup hot water Boil consomme with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water,' add to clear consomme, strain, and use as a mold for fish, meats and It is very necessary that the consomme be highly seasoned, as the success of the aspic depends on the flavor.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A quick and satisfactory aspic is made by dissolving three tablespoons Liebig's beef extract in one quart boiling water, seasoning well with lemon sherry wine, salt and pepper. Clear, add two tablespoons dissolved gelatine, and use the same as Aspic Jelly. SoufE16 1^ cups chicken J cup chicken stock 1 cup mushrooms 1 teaspoon parsley J cup bread crumbs J cup sherry Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs;; add egg yolks and cut and fold in whites beaten until stiff, and the sherry. in buttered baking forty Serve immediately with or without Mushroom Sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups raw chicken meat J cup bread crumbs— soft 4 egg whites beaten until stiff Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup chicken stock 2 teaspoons granulated gelatine 2 tablespoons cold water paprika and celery salt 1 cup cold cooked chicken 1 tablespoon chopped olives Heat chicken stock; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours. Serve as a salad with mayonnaise.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish and press through a sieve; add onion juice, mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth. Fill buttered timbale molds with set in pan of hot water, and bake ten to fifteen minutes. hot or or cold, with mayonnaise dressing.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked fish 1 teaspoon parsley; add flour, milk, seasonings and parsley; Add fish, boil two minutes, egg yolks.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups cooked shad roe 1 tablespoon parsley lemon juice Cut shad roe in small pieces; add seasonings, sauce and yolks of eggs.; dip in crumbs, egg and crumbs; fry.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup chopped meat 1 cup hot rice lemon juice 1 cup Croquette Sauce made with onion juice tomato instead of milk Mix ingredients in order given;; dip in crumbs, egg and crumbs

From Lowney's Cook Book, Illustrated in Colors, 1907, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup stock or milk lemon juice few drops onion add seasonings and milk. until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of It may be varied by adding two egg yolks or one egg.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups chicken meat salt, pepper, lemon juice onion juice Cut meat in small pieces; add seasonings and White Shape, dip in crumbs, egg and crumbs, and fry in deep fat. These croquettes may be varied by adding one fourth cup of chopped mushrooms, ham, sweetbreads, or truffles. More or less sauce is required according to the dryness of chicken.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup mushrooms cut in 1 cup cold cooked sweetbreads small pieces cut in dice lemon juice and onion juice Saute mushrooms in add Shape, dip in crumbs, egg and crumbs, and fry.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in Rice Timbales lobster meat 1 tablespoon curry 1 cup cream or stock salt, paprika and cayenne Melt butter; add onion; when yellow add flour, curry and cream. Season; add egg yolks and lobster meat. Sprinkle with finely powdered coral if there is any. Fill rice timbale cases, reheat, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in Rice Timbales Use rule for Curried substituting two flaked salmon for lobster meat, and one half cup olives finely chopped for curry. one large mold with fill with creamed salmon, cover top with rice, and steam one half hour. Serve, garnish with individual rice timbales, parsley, and Tomato Cream Sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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« 1 cooked, boned chicken 2 quarts aspic jelly mixture Select a mold large enough to hold chicken, cover bottom of mould with Aspic Jelly Mixture, and set on ice to harden. Cut hard-cooked white of eggs into slices, cut yolk in slices, and stamp out small rounds with a vegetable cutter. Cut white of egg to resemble petals. Arrange on top of the hardened in the form of daisies, taking up each piece on a needle and dipping in liquid jelly before placing. jelly mixture, adding by spoonfuls to avoid disturbing the design. When hard place chicken on breast downward, cover with liquid jelly, and set away to harden. The sides may be decorated in the same way as the bottom if more elaboration is desired. Unmold, place on bed of parsley or lettuce, and garnish with pimentos or olives.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop two cups of cold cooked veal; add one fourth teaspoon salt, one fourth teaspoon onion juice, and one teaspoon lemon Mix one cup cooked ham, one fourth teaspoon mustard, few grains cayenne, two tablespoons cracker crumbs, and moisten with white stock. Saute one fourth cup cracker crumbs in one fourth cup butter; add to chopped veal and moisten with white stock. Line a mold with slices of hard-cooked eggs, fill with alternate layers of ham mixture and veal. Pack tightly, cover with buttered paper, and steam one hour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop two pounds of lean veal and one fourth pound salt pork; add one cup cracker crumbs, three beaten eggs, one teaspoon salt, few grains cayenne, one teaspoon onion juice, and one tablespoon lemon juice. Moisten with well-flavored beef or veal stock.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut one pint veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter; add two tablespoons finely minced onion, three tablespoons flour, and" three fourths cup milk or veal stock-. Boil five minutes. Add two eggs well beaten. Stir constantly until thick. Mix with veal mixtu-Ee and cool. Shape, allowing a rounding tablespoonful for each croquette. Dip in crumbs, egg and crumbs, and fry in deep fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut three onions in pieces; in four buttery cover with one cup white stock; add one half teaspoon salt, one teaspoon chopped parsley, one lemon juice. Cook one half hour. Cut liver in one half inch slices; in four tablespoons butter; add sauce; cook five minutes. Serve; garnish with parsley and slices of lemon.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and clean the tongue, cover with boiling water; add one fourth cup each of carrot, turnip, and onion, a bouquet of sweet herbs, four cloves, and two peppercorns. Simmer until tongue is tender. in kettle, remove the skin, brush with melted butter, cover with buttered bread crumbs after placing in dripping pan. Bake twenty minutes, basting often with chicken stock or Port wine. Cool, cut in thin slices, and garnish with of toast, sprinkled pimolas.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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feet tender, cut in halves, brush melted butter, sprinkle with salt and pepper, and cover with buttered bread crumbs. Broil over a clear fira and serve with Piquante Sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the bone f.-'om a shoulder of veal, brush with and or sweetbreads. bone broken in pieces with add one fourth cup each of carrot and onion, a bit of bay leaf, sprig of parsley, four cloves, and six peppercorns. Add stuffed and rolled veal, and simmer until Cover with slices of bacon; bake in a hot oven, basting often.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the bones four inches long; cover each end with a round of dough to keep in the marrow. Tie the bones in a cloth, cover with boiling water, and boil on» hour. Remove cloth and paste, and serve on or around tenderloin steak; or the marrow may be removed from bone when cooked, and spread on slices of hot buttered toast.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove skin from four lambs' kidneys. Cut in two lengthwise. Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon salt, and a few grains cayenne, together five minAdd one cup tomato. hot, add one cup Keep hot while broiling kidneys. Arrange kidneys on platter and pour sauce over them.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash heart; fill with chicken stuffing; dredge Place on rack in dripping pan and cook in hot oven from two to hours, basting while cooking, with beef stock, pork fat, hot water, or butter. Serve with Tomato Sauce or on a bed of boiled onions.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut three ox tails in four-inch pieces; add one half cup carrot, one half cup onion, and four; add four tablespoons flour and four cups water or stock. Cook one hour; season with salt and Serve vegetables in the center and ox tails around the edge; garnish with potato balls and parsley.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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four c^ps of the liquor in which the bones have been cooked. with salt and pepper, color a delicate brown with kitchen • bouquet, add two cups cold game, simmer ten minutes. Serve on slices of fried bread and garnish with a potato border and parsley.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake bread dough in muffin pans, when cold cut off tops, remove soft portion leaving shell. Butter inside and out, and brown in the oven. Fill with any creamed mixture.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash tripe and cut in pieces for serving. and sprinkle with salt and pepper, and broil over a clear Serve with maitre d'hotel butter.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash one pound of tripe and cut in two-inch strips for Saute in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato and celery cut into inch pieces, and simmer until all are tender. Serve, garnished with toast points.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak sweetbreads in cold water; lard; place on slices of salt pork in dripping pan; cover with milk or stock; cook until tender and serve with Tomato Sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of Sweetbreads six fillets; salt and pepper and dredge with Arrange on slices of bacon; dot with; baste with cream while baking in a hot

From Lowney's Cook Book, Illustrated in Colors, 1907, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt Place parboiled sweetbreads on top of vegetables; cover with stock in tightly covered dish and bake slowly three quarters of an hour. Remove vegetables to serving dish and serve sweetbreads on top of them.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil brains and cook in muslin bag in boiling acidulated water one half Cool and cut into four-inch pieces. salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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frogs' legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a la Bechamel skin from legs, season with and melt four tablespoons butter, add frogs' legs and one half cup mushrooms, and slices of buttered toast, with Bechamel Sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove skins from frogs' legs, season with salt, pepper and lemon juice, and cook in butter Add one cup white stock, and simmer until tender. hot buttered toast, with AUemande Sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; add one tablespoon lemon juice, one fourth teaspoon salt, few grains cayenne, two tablespoons chopped pimolas. Add one cup crabs and let simmer ten minutes. Serve in croustades.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, break an egg on top of each, sprinkle with grated cheese, and bake ten to twelve minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup chicken forcemeat salt, pepper and onion juice 12 pimolas, finely chopped 12 rounds of puff paste Mix forcemeat, chopped pimolas, salt, pepper and onion juice. Put a teaspoon of this mixture in the center of each puff paste round; brush the edges with water; edges together, making a half round; press edges together firmly; dip in crumbs, egg and crumbs, and fry in deep fat. ' •

From Lowney's Cook Book, Illustrated in Colors, 1907, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup grated cheese 1 tablespoon flour cracker crumbs Beat whites stiff, add ingredients, put a teaspoon of this mixture on rounds of pastry, and proceed as for Chicken Rissoles.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place a teaspoon of creamed mushrooms in the center of a round of pastry; proceed as for Chicken Rissoles or instead of frying bake in a quick oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one fourth cup cold cooked chicken, one fourth cup mushrooms, and one fourth cup Add one fourth cup White Sauce, season with paprika, and Fill Bouchees and serve garnished with parsley.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 chicken legs J cup forcemeat 1 pint stock J tablespoon salt 1 tablespoon carrot; add vegetables; Remove vegetables; add forcemeat, cook until stiff; add yolks of eggs and lemon juice. Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place in baking and cook in hot oven until chickeii is tender, basting with cream. around of tomato garnished with mayonnaise.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 chicken breasts 6 slices cooked tongue 1 can mushrooms 1 pint oonsonimg 2 cups forcemeat 6 truffles Divide each chicken breast into four fillets, separating the large from the brush large with butter; spread with forcemeat; cover with small score small fillet diagonally; insert thin slices of truffles in each gash. Cut of tongue half an inch larger than large fillet and place in baking dish with fillet on each piece.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Asparagus served in Croustades Cut asparagus in inch pieces and boil according to rule for Boiled Asparagus, drain, add one cup Thick Cream Sauce, and serve in bread croustades.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Jus Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point. in acidulated tablespoonis butter; add tliree tablespoons flour and a cup and a half of water in which celery was cooked. pepper, and a few drops of Worcestershire Sauce; add cooked celery and simmer thirty minutes. Arrange celery in center of hot dish, strain sauce over it, and garnish with finely chopped pimento.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, pare, and cut into cubes three large cucumbers. a in the bottom of a buttered baking salt and pepper and with one teaspoon finely chopped onion, and continue thus until dish is filled, then add one cup milk or chicken stock, cover with buttered and seasoned crumbs, and bake in hot oven until brown.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare four cucumbers, parboil four minutes, drain and let them stand in ice water one half hour. Cut in thin slices, cover with Bechamel Sauce, cook until tender, and on triangles of toasted bread. with olive in center of each triangle and toast points. Banana fried in Crumbs Remove skin from six bananas, cut in lengthwise and crosswise. salt and pepper and lemon juice, dip in flour, egg and crumbs, and fry in deep fat. on brown paper, serve on folded napkin. Garnish with lemon and Serve with or without

From Lowney's Cook Book, Illustrated in Colors, 1907, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespooii lemon juice Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk. if lumpy, and leave standing several hours, over night if possible. This recipe may be used for cooked parsnips, carrots, cauliflower, raw corn and nearly all fruits. Dip prepared vegetables or fruits in the batter, drain whole vegetables and fruits on a fork, fry in deep fat, and drain on brown paper. Mix small or chopped vegetables or fruit with the batter and drop in spoonfuls into hot fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups green corn pulp 1 tablespoon butter, melted pepper and cayenne Cut the corn through the kernel with a sharp knife and remove pulp; add remaining ingredients enough flour to shape into small Saute in butter or pork fat or fry in deep fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Press one pint cooked peas through a; add four tablespoons milk or soup stock, few drops of onion juice, salt, pepper, cayenne, and the whites of three eggs, beaten timbale set in a pan of hot water, and bake in a slow oven until firm. Unmold, Garnish with a piece of parsley on the top of each timbale and Bechamel Sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two tablespoons butter, one cup chopped mushrooms; season with salt and pepper and add one fourth cup.heavy Reheat and pour over mushrooms on toast.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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scrub, and twelve large fresh mushrooms. Remove stems, saute in butter, add one cup chicken stock or cream, simmer fifteen min-' Place on rounds of bread, on a buttered platter; cover and cook in oven fifteen minutes, basting once during A few gratings of nutmeg is considered by many an improvement.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, scrub, and remove stems of twelve large fresh in on rounds of gills upward; salt and pepper, dot with an oyster and sprinkle with buttered crumbs. fifteen minutes in a hot oven, basting every with hot butter.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, scrub, and peel one pound of fresh mushrooms. Saute in butter. Arrange in layers with White Sauce in buttered baking dish; filled cover with cubes of bread which have been dipped in butter.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, scrub, and peel one half pound of fresh mushrooms. Break in small pieces and saute in butter. and remove skins from six tomatoes. Slice tomatoes and arrange in layers with sauted mushrooms in baking dish or in ramekins. with Tomato Sauce, well seasoned with is filled sprinkle with buttered cracker crumbs and bake until crumbs are brown.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in slices one lamb's kidney. Saute in melted butter. Remove from butter, and saute twelve mushrooms, cleaned and cut in add two tablespoons flour, one and one half cups tomato, few drops of onion juice, one and one half teaspoon Worcestershire Sauce, one half teaspoon salt, and few grains Cook ten minutes; add mushrooms and kidney, and cook until kidney is tender. in center of hot platter, and garnish with hot cooked rice or with macaroni with Cream Sauce. Sweetbreads, or veal may be substituted for kidney, but make a much more expensive dish.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minFill with any of the following stuffings. with buttered bread crumbs, arrange in baking dish, and bake one half hour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup tomato pulp drained from juice, one cup bread crumbs, and one cup stock; add two tablespoons flour and two tablespoons butter which have been cooked salt, cayenne, paprika and onion

From Lowney's Cook Book, Illustrated in Colors, 1907, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one cup rice or macaroni in chicken stock until add one cup finely chopped, two tablespoons red pepper fi-uely two tablespoons melted butter, four tablespoons finely chopped mushrooms. Season with salt and pepper. In filling add more chicken stock or hot water if necessary. lowney'b cook book

From Lowney's Cook Book, Illustrated in Colors, 1907, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one cup of rice in two cups of water or chicken stock in a double boiler until tender, and the liquid is absorbed. Season with salt, pepper and onion juice; add four tablespoons butter and two egg yolks. Cool, form in croquettes, dip in crumbs, egg and crumbs, and fry in deep fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook two tablespoons chopped onion in two tablespoons butter five minutes; add one tablespoon red pepper, sprig parsley, four cloves, and one and one half cups tomato; Add one cup water or chicken stock, pour into double boiler, add one half cup washed rice, and cook until is tender and liquid absorbed. salt, pepper and paprika; add two egg yolks and four tablespoons grated cheese. Shape, dip in crumbs, egg and crumbs, and fry in deep fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Lowney's Cook Book, Illustrated in Colors, 1907, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth teaspoon paprika. Cook ten minutes and press through a Melt three tablespoons butter; add one fourth cup cornstarch and strained tomato mixture; boil ten minutes. Cool slightly, add one egg, pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs, fry in deep fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 pared potatoes J cup hops I cup salt 1 cup yeast, or 1 yeast cake Boil water and hops five minutes. Strain; add grated potatoes; boil five minutes; add sugar and salt; when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water; let rise for six hours; pour into scalded stone jug; cork tightly; keep in cool

From Lowney's Cook Book, Illustrated in Colors, 1907, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon lard ^ cup yeast, or ^ yeast cake Put butter, lard, sugar and salt in mixijtg bowl. Add scalded milk.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ cup sugar, or J cup molasses 5 cups sifted entire wheat Mix milk, sugar or molasses, and lukewarm add dissolved yeast and Beat well, let rise until double its bulk, beat, let rise in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* 3 cups rye Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white Let rise until of spongy consistency; add rye flour and Let again, shape loaves or rolls. again and bake the same as Graham Bread.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg 2 teaspoons butter \ cup warm water 3 cups gluten Mix When lukewarm, add dissolved yeast cake, egg well beaten, and gluten. Let rise, when spongy beat well, add enough more gluten to shape. let rise, shape in loaves, let rise, and bake one hour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups corn meal 2 cups rye i cup molasses Pour boiling on corn meal. When lukewarm add dissolved yeast and let it rise over night, beat and pour into a buttered brown-bread tin. Bake in moderate oven from one and one half to two hours.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup lukewarm water Mix sugar, butter and When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour. Knead thoroughly; let rise over night; roll into flat cake, in three and fold in this way four separate times. Add one cup cleaned currants. Cut off small pieces, shape into rolls, and brush with butter; let in a moderate oven thirty minutes; brush with molasses or sugar dissolved in milk; return to the oven to dry.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix scalded milk when cool, with dissolved yeast cake. Add two cups flour; beat thoroughly and let rise. When spongy add remaining ingredients and flour to Knead; let rise; when double its bulk, shape into; lay on buttered sheet; cover with dripping pan. risen to their bulk, press with floured handle of spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on tin; let Bake when light ten to fifteen

From Lowney's Cook Book, Illustrated in Colors, 1907, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup scalded milk J yeast cake J cixp lukewarm water 3 to 4 cups flour Mix butter, and dissolved, add yeast cake, white of egg well beaten, and enough flour to knead. Let to double its bulk, knead, shape, let rise again, and bake in hot oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I yeast cake J cup lukewarm water 1 cup currants 3 tablespoons cinnamon flour to knead I cup chopped citron

From Lowney's Cook Book, Illustrated in Colors, 1907, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup melted butter 3 to 4 cups flour Mix milk, butter, sugar and salt; when lukewarm, add dissolved yeast and enough flour to make a drop batter. Let In morning add eggs, yolks and whites beaten separately. Place buttered muiiin rings on buttered griddle or dripping pan; fill rings two thirds full, and cook on griddle on top of stove or in dripping pan in

From Lowney's Cook Book, Illustrated in Colors, 1907, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup scalded mUk 1 cup cold cooked oatmeal J cup sugar or i cup lukewarm water J cup molasses 2 to 3 cups flour Mix oatmeal, scalded milk, sugar and salt. When lukewarm, add dissolved yeast cake. Add flour to make a stiff batter; beat five minutes. Let rise over night.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one half the rule for Milk Bread, add two eggs well Shape in small; close in baking pan; let until very light; brush with sugar dissolved in water; sprinkle with sugar. Rusks must be very light before being baked.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use any of the recipes for bread, using one yeast cake instead of amount of yeast given. The bread should be made and baked in five hours' time.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups sifted flour 2 tablespoons butter or 2 tablespoons lard or | to 1 cup milk or 1 tablespoon butter and half milk and half water tablespoon lard Mix and sift the dry ingredients. Add shortening and chop with knife until mealy. Add milk gradually until a soft spongy dough. Turn on to a floured board; toss with knife until whole surface is floured; pat lightly with rolling pin until one half inch thick. Cut in rounds and bake immediately on sheet in quick about twelve minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use recipe for Baking Powder Biscuit, using enough milk to make a drop batter. Drop into buttered muf&n pans and bake in hot oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to one; brush with melted butter; sprinkle with cinnamon and sugar and chopped raisins and citron. Roll like a jelly roll; cut in one half inch pieces; on buttered tin; brush with melted butter; brown sugar. Bake in hot oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons melted butter sift the dry ingredients. Add beaten yolks, butter and milk.; cut and fold in the stiffly beaten whites. Turn into gem pans; bake in hot oven ten to fifteen minutes. Three tablespoons sugar may be added if desired.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use recipe for Egg Muffins, using three eggs instead of two, and bake in cake pan instead of muffin pan.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg 1 cup berries Cream butter; add sugar, yolk well beaten, flour mixed and dry ingredients, milk, whites of beaten until stiff, and Bake in buttered muffin pans or in buttered cake pan.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use rule for Egg Muffins. Spread mixture one half inch thick on buttered pans. Lay apples cut into eighths in two rows on top of dough. Sprinkle with sugar in hot oven thirty minutes. Serve with lemon sauce or as a tea cake.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup corn meal; add sugar, yolks well beaten, flour mixed and sifted with corn meal, baking powder and salt, milk and beaten whites. Bake in buttered muffin tins twentyfive minutes in hot oven. A very good muffin may be made by using only two tablespoons butter and one egg.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup entire wheat or graham flour 1 cup white flour 2 tablespoons sugar, or 1 egg 2 tablespoons molasses IJ cups milk 4 tablespoons melted butter sift dry and combine in order given. in hot muffin pans twenty to twenty-five

From Lowney's Cook Book, Illustrated in Colors, 1907, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup rye flour 1 cup white flour legg sift dry ingredients; add remaining ingredients Bake in hot gem pans twenty to thirty

From Lowney's Cook Book, Illustrated in Colors, 1907, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup com meal 1 cup cold cooked rice 1 egg 2 tablespoons melted butter Mix corn meal, salt and baking powder; add rice and work fingers blended. Add egg well beaten, milk and butter. Pour into hot buttered gem pans, and bake one half hour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup corn meal J cup flour i teaspoon soda ^ cup sour cream J cup sweet milk Mix and sift dry ingredients twice; add well-beaten egg and cream; beat well. Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake thirty minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I cup rye meal f cup flour J cup molasses sift dry ingredients; add remaining ingredients; Drop from a spoon into hot fat. Fry like doughnuts.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup warm oatmeal 1 egg 1 to 4 tablespoons melted butter Mix flour, sugar, baking powder, salt; add oatmeal and work mixed. Add in hot gem pans

From Lowney's Cook Book, Illustrated in Colors, 1907, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups sour milk Mix in order given, beat well. Heat a griddle hissing hot, grease with piece of salt pork on end of fork. Drop a tablespoon of batter from tip end of spoon on hot griddle. full of bubbles, turn; when cooked on both sides, serve on hot plate. If sour milk is very rich, the eggs may be omitted.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup graham i cup flour IJ cups milk Scald milk, and pour on to graham flour. When cold,; beat well and cook as Griddle

From Lowney's Cook Book, Illustrated in Colors, 1907, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked rice 1 cup milk scalded 1 tablespoon melted butter Pour scalded milk on to; let stand over night. Add dry ingredients, eggs well beaten, and last of all, cold Beat well and cook as Grriddle Cakes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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li cups flour or entire wheat 1 egg 2 tablespoons melted butter sift dry ingredients, add yolks well beaten, milk, whites well beaten, and melted butter. Cook as

From Lowney's Cook Book, Illustrated in Colors, 1907, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups buckwheat J yeast cake \ cup corn meal or white flour 2 cups warm water Mix buckwheat, corn meal, and salt; add dissolved yeast cake, molasses, and water Let rise over night. In the morning beat, add soda, beat, and fry. A pitcher is the most convenient dish for raising these

From Lowney's Cook Book, Illustrated in Colors, 1907, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\\ cups Indian meal \ yeast dissolved in one quarter cup lukewarm water Scald meal with milk; add butter, and when lukewarm,; let mixture rise over night. In the morning cook as Griddle Cakes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons melted butter IJ cups milk Sift dry ingredients; add yolks well beaten, milk, butter and stiffly beaten Beat well and cook on hot waffle iron. The waffle iron should be heated fifteen or twenty minutes before using and greased thoroughly with salt pork fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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grated rind 1 lemon sift the dry ingredients; add beaten yolks, lemon rind, and milk. Beat, cut, and fold in the beaten whites of eggs and use for all kinds of fruits.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Core and pare apples, cut in round For each eight apples, mix one fourth cup sugar and four spoons lemon juice. Let apples stand in this mixture for one hour; dip in fritter batter; fry in hot fat; drain on Sprinkle with sugar.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove skins from four bananas. Cut one in four equal parts. Sprinkle with four tablespoons sugar, four tablespoons lemon juice, or wine, and let stand one

From Lowney's Cook Book, Illustrated in Colors, 1907, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup corn 1 egg 1 tablespoon olive oil Beat egg; add remaining ingredients. Drop by spoonfuls into deep fat. Fry six to eight minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, 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 flowerets of Sprinkle with salt and pepper; dip in olive oil, then in fritter batter; fry in deep fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups tomatoes 2 tablespoons chopped red pepper | cup cornstarch 1 egg Melt butter; add onion and pepper, cook add cornstarch, tomatoes, cloves, bay leaf and salt. until thick. Add beaten egg. Cool in buttered tin. Cut in any desired. Dip in egg and crumbs, and fry in deep fat.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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grated rind and juice 1 lemon 1 tablespoon flavoring Mix and two Add and leaves sides of pan. Add eggs, one at a time, and beat five minutes between each addition. Drop by spoonfuls into hot fat and fry ten to twelve minutes. on brown chocolate, caramel, orange, or wine sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 199. 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 hard-cooked IJ cups olive oil 1 raw egg yolk Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and cayenne. Stir until well blended; add four tablespoons oil, drop by drop, then the remainder by teaspoonfuls, thinning by adding lemon juice and vinegar as the mixture becomes too thick to handle.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup vinegar 2 teaspoons mustard Melt butter; add flour, mustard, salt, cayenne and milk. Cook in double boiler five minutes. Pour on to the beaten eggs; add vinegar, and cook in double boiler until mixture thickens.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I teaspoon pepper 6 tablespoons oil Rub bowl with onion; mix salt, pepper, cayenne; add paprika, oil and vinegar. Stir with a piece of ice.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 egg yolks hard cooked \ teaspoon cayenne IJ cups thick cream Mash the yolks; add salt, vinegar and mustard. the cream until stiff; add the beaten cream, little at a time, to the egg mixture; when stiff, add cayenne.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup hot vinegar Cream butter; add seasonings and hot milk; pour on to the egg yolks. in double boiler until thick; add vinegar, strain, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup vinegar Melt butter; add flour, seasonings, egg and vinegar; cook until thick; add beaten cream. Beat well, chill, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I tablespoon mustard 1 tablespoon oil IJ cups milk f cup vinegar Beat eggs slightly; add gradually oil, salt and mustard; when smooth, add vinegar, then milk. Cook in double boiler, stirring constantly until mixture thickens.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups cold butter beans French di-essing Cream dressing Cover beans with French dressing and let stand one juice, mix with Arrange on serving dish and of hard-cooked cut lengthwise, and ^ •'

From Lowney's Cook Book, Illustrated in Colors, 1907, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 cooked beets French dressing Cut beets in cubes; marinate with French dressing; let stand one hour. Chop the whites of the eggs until fine; press yolks through a sieve. Arrange beets on salad dish in a mound. base of mound with alternating rows of white and yolk of egg, and parsley.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup and a half of cabbage and one cup and a of add one tablespoon chopped onion, one teaspoon Worcestershire Sauce, and one cup boiled dressing.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove stones from two To add one cup chopped English walnuts, one cup chopped celery, and three fourths cup mayonnaise. Chill, arrange in lettuce nests, and garnish with one whole cherry on top of each nest.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cheeses with one cup walnut meat. Moisten with cream into balls. two heads of lettuce; arrange in nests; place five balls in each nest; sprinkle with finely chopped and dried parsley. Pass French dressing with this salad.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut two cups of boiled chestnuts in small pieces. Add two oranges, cut in pieces, one juice, and one cup Chill, serve on lettuce, and garnish with grated orange rind.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cups boiled chestnuts, one cup celery, and one cup sour Chill and serve on water cress. walnuts and dressing.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut four cucumbers in strips, lengthwise, then in inch pieces. Add one cup sweetbreads cooked, and cut in Mix with cream dressing, chill, and serve on crisp lettuce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut six eggs in halves, lengthwise; remove yolks; add an equal amount of cold cooked ham, chopped; moisten with cream dressing, return to whites, and serve on a bed of water cress, chicory, or shredded lettuce. Pass cream dressing with this salad.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Marinate four cups lobster in French dressing. drain, mix with one cup mayonnaise dressing, and arrange on white leaves. Garnish with mayonnaise and pounded lobster coral.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cups lobster meat with four hard-cooked eggs, fine. Marinate with French dressing.; add mayonnaise; serve on lettuce; garnish with chopped olives, and sprinkle with finely chopped chives.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup each of string beans, green peas, carrots and Sprinkle with salt and cayenne, and marinate with French dressing. Chill one hour. Arrange in mounds on salad dish, and separate mounds with cold cooked cauliflower, which has been separated and marinated. Any combination of cold cooked vegetables may be prepared in the same way.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel six Bermuda onions. Slice, and let them stand one hour in ice water. Drain, sprinkle with sugar, and marinate with French dressing. Serve ice cold on cress.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut raw potatoes in balls with French vegetable cutter. Cook three cups of these balls with one sliced onion in boiling salted water until tender. Chill, marinate with French dressing, cover with boiled dressing, arrange on salad dish. Sprinkle with chopped chives, and with a daisy made of hard-cooked eggs, cut lengthwise.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove bones from one dozen sardines; mix four hardcooked eggs finely chopped, twelve pimolas finely chopped, and pickles a sardines on and dot over them spoonfuls of the egg mixture.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of cucumber with chopped chives. Marinate two cups of shrimps with French Add one half cup each of olives and pimentos. one hour. Drain; add one half cup of mayonnaise dressing; serve on lettuce and garnish with whole shrimps.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked eggs, finely chopped. Press into timbale chill; remove; arrange in nests of lettuce; with French dressing. Garnish top and edge of with egg, arranged daisies. Pass cream or mayonnaise dressing with this salad.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Marinate one cup each of cold cooked sweetbreads, celery and cucumbers. Chill one Drain; mix with mayonnaise; serve on lettuce, and garnish with pimento.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cups sweetbreads and two cups cucumbers cut in small pieces, with mayonnaise dressing; add one teaspoon gelatine, which has been dissolved in water. in timbale molds. Chill; remove from molds, and serve in individual nests of lettuce. Garnish with mayonnaise dressing and chopped parsley.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the skin from eight tomatoes; scoop out the inside; mix the drained pulp with equal amount of chopped walnuts and one fourth cup chopped green peppers. Add mayonnaise dressing or cream

From Lowney's Cook Book, Illustrated in Colors, 1907, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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marinate with French Cook four cups potato balls in boiling, salted water, with two slices onion and four cloves. When done, drain and cover with hot salad dressing. Marinate two cups each of French peas and flageolettes with a French Cut three tomatoes in slices, and marinate with French dressing. all these ingredients are thoroughly chilled, rub the salad dish with onion; lay slice of halibut in center; maj'^onnaise; at either end of slice, and sprinkle with finely chopped parsley. a mound each of flageolettes and peas on either side of halibut; cover halibut with slices of tomato overlapping each other; garnish with the heart leaves of lettuce, arranged at intervals around the

From Lowney's Cook Book, Illustrated in Colors, 1907, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup cold cooked potatoes, one cup tomato jelly cubes, and one cup cold cooked with French dressing; arrange on a salad dish; mask with or cream dressing, and of tomato around the edge, and mounds of peas alternating with mounds of chopped pimolas.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two cups cold cooked salsify, cut in small pieces, with a French dressing; let it stand one hour. Rub salad bowl with clove of garlic. Arrange bed of cress in salad bowl; cover with two tablespoons cream dressing. with drained salsify, and cover whole with cream dressing. Garnish with radish roses.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup each of small pieces of celery, apple cut in balls, and English walnuts broken in small pieces. Add one teaspoon salt, two tablespoons orange juice, and the grated of one orange. Add one cup mayonnaise in lettuce nests or in apple cups, made by scooping out the pulp. dressing and pieces of the apple skin cut in fancy shapes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one cup castana nuts shredded Moisten with cream mayonnaise. Serve on lettuce leaves and garnish with red cherries.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The best sandwiches are made from bread which is fine grained and one day old. Always cream the butter for buttering the bread. Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices together firmly; cut off all crust and cut in rounds, triangles, or any shape desired. Keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water, and pack in a closed box until ready to use.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste. Mix two tablespoons Parmesan cheese, with a few grains of cayenne; add to anchovy mixture, with enough cream to make of the consistency to spread. Use for a filling between slices of -buttered white bread.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix three tablespoon^ lemon three tablespoons olive oil, and one quarter pound Russian caviare. until creamy. Spread between thin slices of bread.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup finely shredded celery, one fourth cup finely chopped nuts, and one fourth cup chopped olives.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cream cheese with an equal amount of chopped walnuts; add a few grains of cayenne, season with salt, and moisten with cream. Use for a filling for graham sandwiches.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pound one quarter pound American cheese with two a few grains cayenne, and one teaspoon mustard; moisten with tarragon vinegar, and spread between thin slices of white bread.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup chopped chicken with one cup Spread between thin slices of buttered bread.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one cup chopped chicken with one cup chopped almonds; moisten with cream; salt and paprika. Use for filling for entire wheat bread sandwiches.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one quarter cup mayonnaise with one quarter cup horse-radish. Sprinkle slices of tomato with salt. of bread with horse-radish mixture, and put sliced tomato between.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons gelatine 1 teaspoon vaniUa Soak the gelatine in cold water; mix sugar, chocolate and eggs; add scalded milk, and cook in double until a coating is formed on a spoon; add soaked gelatine; when dissolved, add salt and vanilla; pour into mold and chill. Serve with sugar and cream, beaten cream, or soft custard.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ cup Irish moss 4 cups cold milk Soak Irish moss in cold water twenty minutes; and pick over. Put milk in double boiler; add moss, and cook without thirty minutes. Melt chocolate; add sugar and water; two; add to Strain, mold, chill, and serve with sugar and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup cold milk J cup blanched almonds 3 ounces Lowney's Premium Chocolate, melted spoons sugar Mix cornstarcli with cold milk; add sugar, salt, scalded milk, and the melted chocolate, mixed with two tablespoons boiler twenty minutes, Cool slightly, cut, and fold in the well-beaten egg whites, keeping the mixture as fluffy as possible. Add vanilla. Decorate the bottom and sides of an oval with halves of almonds arranged in the shape of daisies.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the cornstarch mixture, chill, remove from mold, and garnish with candied cherries and beaten cream, sweetened and flavored. A more fancy dish is obtained by making double the recipe and putting the chocolate into half the mixture, keeping the half white. Mold the white in small glasses or timbale molds and arrange around the oval Garnish each small mold with cherry, and the spaces between with cream forced through the pastry bag. See colored illustration, Plate I, opposite.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon brandy sponge cake or macaroons the chocolate over or mix the cocoa with one quarter cup hot water; add sugar, cream whipped

From Lowney's Cook Book, Illustrated in Colors, 1907, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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iij3 until stiff, whites of eggs beaten until stiff, salt and flavoring. Line a mold with lady fingers or sponge cake; with cream mixture, and chill at least one hour. mixture may be molded in individual molds; then one half hour will be sufficient to chill it. See colored illustration, Plate II, opposite.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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granulated gelatine add eggs, and mixture thickens; soak gelatine in; dissolve in egg mixture, strain, cool, and when beginning to harden, fold in whip from two cups of cream. See colored illustration, Plate III, opposite.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1| granulated gelatine ^ cup scalded milk whip from 3 cups cream Melt chocolate; addsugar and water; cook until smooth. Soak gelatine in cold water; dissolve in boiling water; add chocolate mixture. Chill partially; add vanilla, and whip from cream. Mold, chill, and serve, garnished with beaten cream and cherries. See colored illustration, Plate IV, opposite.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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zownet's cook book Melt sugar in clean omelet pan; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water. individual Set in a pan of hot water and bake in a moderate oven untU. firm.; unmold, and serve with chocolate sauce or caramel sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups light cream ^ cup cocoa J inch stick cinnamon 1 cup heavy cream Mix cocoa, sugar, yolks of eggs; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken. Add gelatine which has been soaked in cold water, and stir until dissolved. Add salt, vanilla, and whites of eggs beaten until; when well blended, add heavy cream beaten until thick with Dover egg beater. and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add one half cup macaroons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup mashed chestnuts 1 cup heavy cream 4 tablespoons powdered 3 tablespoons powdered sugar 1 teaspoon vanilla or 2 tablespoons maraschino 4 tablespoons cream 4 tablespoons Lowney's Premium 3 tablespoons sherry wine Chocolate, melted

From Lowney's Cook Book, Illustrated in Colors, 1907, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one quart French chestnuts shells, press through potato ricer; add sugar, salt, cream and flavoring. Fill individual molds with this mixture. from molds and serve around the chocolate cream mixture.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the one cup heavy cream in aloove recipe; add powdered sugar, chocolate and flavoring.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups mili 3 tablespoons cold mUk cornstarch mixed f cup shredded cocoanut Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of Turn into molds, chill, and serve with chocolate sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chocolate, melted 4 tablespoons raspberry jam. Beat the whites of eggs until stiff, using fork or flat beater; add remaining ingredients very slowly, and beat Serve with beaten cream, flavored with wine or vanilla. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for eclairs, cream puffs, or cream pie, or served plain in frappe glasses.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 ounce Lowney's Premium 1 quart milk 1 tablespoon wine or brandy 3 tablespoons boiling water 1 junket tablet Melt chocolate; add boiling water. Crush junket tablet; dissolve in one tablespoon cold water.; add flavoring; when cool, add dissolved junket tablet and melted chocolate; pour into serving cups; let stand in warm place until of consistency of jelly, then chill. with sugar and cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1\ tablespoons granulated \ cup Lowney's Cocoa gelatine grated rind and juice of 1 lemon I cup boiling water Soak gelatine in cold water; add boiling water. Mix cocoa, sugar, lemon juice and rind; add gelatine mixture; strain into a cold bowl. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mixwill stand alone. Drop spoonfuls on serving dish and garnish with vanilla custard.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double and cook until mixture thickens and is of a smooth and creamy consistency. Strain into a cold dish and flavor when cold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

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custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater. Soft custard may be made with whole eggs, but it is not so velvety.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

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~ 2 tablespoons arrowroot; mix arrowroot and sugar; add to scalded milk, and cook three minutes. Beat egg yolks; add salt; pour milk mixture on to eggs; return to double; stir constantly until thickened. Cool, flavor, and serve in custard cups.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i teaspoon vanilla Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mould, or small ones, set in a pan of hot water, in a slow Should the water boil during baking, the custard will be of a porous consistency. To test the thrust a silver knife through the center. When it comes out clean the custard is done.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one cup of a delicate color, into a well-buttered charlotte russe mold or into individual cups; set away to cool.; mix eggs, one fourth cup of sugar, and salt, add milk; strain into mold on to cold caramel; add seasoning and the same as Baked Vanilla Unmold and serve with caramel sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; flavor with lemon and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff. The meringue may be first poached in water in spoonfuls, then dropped on top of custard; or may be placed there without being poached, and teaspoons of jelly placed on top of each island.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup Irish moss Soak the moss; tie in cheese cloth, and cook in milk in double boiler thirty minutes without moss without pressing bag; add other ingredients, strain into wet molds, chill, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix cornstarch and scald milk, add to starch, stir constantly, it thickens; cook one hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons pearl tapioca Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightly, add stiffly beaten whites. Cool, flavor, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover one cup pearl tapioca with boiling water. in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup pearl tapioca gi-ated rind and juice of one lemon Cook the tapioca in transparent; add one half teaspoon salt and lemon rind. Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oveu.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup tapioca 1 tumbler currant jelly Soak tapioca in water several hours, and cook in same transparent. Add Mold, chill, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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custard with two tablespoons Arrange in layers one dozen macaroons, one dozen lady fingers and one dozen cocoanut cakes. and grated

From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. with meringue made of the whites of the eggs and three tablespoons powdered sugar.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups shelled chestnuts soft custard grated rind and juice of one lemon Boil chestnuts; press through strainer; add lemon juice, rind and custard. Turn into frappe glasses; whipped cream sweetened and flavored.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2J cups boiling water i cup lemon juice Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup grape fruit juice Soak gelatine in cold water; add boiling water, juice, sugar, and strain. Mold, chill, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons gelatine 1 cup wine | cup lemon juice J cup orange juice Prepare as for Lemon Jelly mold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons gelatine J cup lemon juice IJ cups sauterne li cups sugar green coloring Soak gelatine in cold water, add a small amount of coloring to boiling water, pour on to soaked gelatine, add sugar and fruit juice. Strain, if the liquid is satisfactorycolor; if not deep enough, add more coloring matter before straining. Mold, chill, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons gelatine IJ cups orange juice ^ cup lemon juice grated rind of one orange 1 J cups sugar whip from two and one half cups Soak gelatine in cold water; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. a melon mold with sections of oranges. in trifle cool, remove from mold, garnish with orange jelly and beaten and sweetened cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ij cups strawberry juice J cup lemon juice whites of two eggs Mix sugar and Add beaten whites and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup prunes 2 tablespoons sherry J box gelatine ^ cup walnuts Cook prunes and remove stones. Soak gelatine in cold Add Strain; add sherry and a When mixture begins to harden, add prunes cut in pieces and walnuts broken in pieces. occasionally, to keep fruit from settling. Mold, chill, and serve with soft custard.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup hot cream 1 teaspoon vaniUa Soak the gelatine in cold water: dissolve in hot cream; add sugar. Add the whip from one pint of cream when the mixture begins to thicken. Cut and fold in this cream; do not stir. When nearly stiff enough to drop, mold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use rule for Bavarian Cream, substituting one cup strong boiling coffee for one fourth cup cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint fresh strawberry juice 24 whole strawberries whip from one pint of cream Soak gelatine in cold water, dissolve in boiling water. Add fruit juice and sugar; until mixture begins to thicken. Cut and fold in the whip from the cream. Line a mold with halves of strawberries; pour in cream; garnish with beaten cream and strawberries, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 bananas 2 tablespoons orange juice whip from two cups cream Mash the bananas. Soak gelatine in cold water; dissolve in boiling water; add sugar, banana pulp and orange juice. When mixture begins to thicken, cut and fold in the whip the and beaten cream, bananas and cherries.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and until mixture begins to thicken; add soaked gelatine, chill, and as mixture thickens add -the beaten whites of eggs. Any flavorings used for Bavarians may be used for Italian creams.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To Italian Cream add one cup almonds which been blanched, chopped, and browned and two tablespoons lemon juice.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use rule for Plain Bavarian, and divide into three parts before adding the cream. Into one third stir one quarter cup and color pink; into another third add two tablespoons chopped almonds and color green; flavor the other third with vanilla. Add one third of the whipped cream to each of these thirds and arrange in layers in charlotte russe Chill and garnish with beaten strawberries, and nuts. One must work quickly to keep the gelatine mixture from hardening. it harden before it can be used, set the dish containing the gelatine mixture into a pan of hot water and stir until liquefied.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon gelatine J cup rice 3 tablespoons sherry wine Cook rice in milk in double boiler until rice is tender, and is absorbed. Add and gelatine which has been soaked in cold water and dissolved in Add flavoring, cool slightly, and add whipped chill, and or jelly cut in cubes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup stoned and chopped dates Cook dates in boiling water until tender; press through a Beat whites until stiff; add sugar, lemon and Carefully fold in the date pulp, pile lightlyon a buttered baking dish, and bake thirty minutes in a moderate oven. Serve with soft custard or with whipped

From Lowney's Cook Book, Illustrated in Colors, 1907, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups strawberries Crush the berries; add sugar and lemon eggs until stiff, and continue beating while adding strawberry mixture. Serve with soft custard or beaten cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat cream add sugar, flavoring, and egg whites, b-aten a mold with of sponge cake or lady fingers; fill with mixture.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add to Vanilla Charlotte Russe No. 1 one dozen marshmallows finely chopped, one dozen almonds blanched and six walnuts chopped, two candied cherries finely chopped, and one tablespoon brandy.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup hot cooked rice J glass crab apple jelly J cup seeded raisins Pare and core the apples. Arrange in baking dish, with currant jelly, and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring. are Remove from oven and cover with a meringue.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix constarch, salt and milk; melt chocolate; add water, cornstarch mixture, and cook in double boiler ten minutes; cool; add well-beaten egg whites, flavoring, and mold. Chill and serve with sugar and cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart milk 2 tablespoons wine, or 1 junket tablet 1 teaspoon vaniUa Dissolve junket tablet in cold water. Heat the milk until lukewarm; add junket tablet, sugar, and flavoring; fill frappe glasses, let stand in warm room until set; then

From Lowney's Cook Book, Illustrated in Colors, 1907, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon gelatine 1 tablespoon cold water \ cup Madeira wine 1 can preserved figs Soak gelatine in cold water; dissolve in add wine and sugar. Stir until mixture thickens.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons cold water \ cup lemon juice Soak the gelatine in cold water; dissolve in; add sugar and till thickens, then add the beaten whites of eggs and continue beating until stiff enough to drop. Mold, chill, and serve with custard sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pulp from one pineapple Mix sugar, eggs and pineapple; bake in slow oven until set. Unmold, garnish with beaten cream, the leaves of the pineapple and cherries.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup scalded milk J cup cocoa 1 cup soft bread crumbs J cup grated cocoanut Soak bread in scalded milk until Add cocoanut, and; add yolks of eggs slightly beaten, and cut and fold in the wellbeaten whites. Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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SoufE16 f cup milk yolks of 3 egg Melt butter; add flour; when smooth, add milk; five minutes; add sugar and Melt chocolate; add hot water and flour mixture; cook five minutes; add yolks of eggs beaten well; cut and fold in the well-beaten Flavor; bake in a buttered baking dish in a moderate oven twenty to thirty minutes. Serve immediately with sugar and cream, or beaten or and sugar sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup bread crumbs Chocolate melted J cup cold mUk Mix all ingredients in the order given. a buttered baking dish, set into a pan of hot water, and bake one hour in a moderate oven; stir twice during the baking to keep chocolate from rising to the top.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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IJ cups fine cracker crumbs 1 egg 2J cups milk 1 cup seeded raisins J cup molasses i cup cocoa, or Chocolate melted Soak cracker crumbs in milk, add remaining ingredients, turn into a buttered pudding dish, and steam four Serve either hot or cold with cream sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chocolate gTated Cream butter; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk; well, cut and fold in beaten whites individual or popover and steam forty Serve with chocolate sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup soft bread crumbs 1 cup chopped nuts juice and grated rind of 1 lemon 2 egg whites beaten until stiff Mix first seven ingredients; when well blended, cut and fold in the whites individual molds, and to thirty hot or fruit sauce. See colored illustration, Plate V, '•^g^ty?^M '-Vnr#S^Bi^^-'"' '

From Lowney's Cook Book, Illustrated in Colors, 1907, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup finely chopped almonds Melt butter; add flour, chocolate, salt and milk; Beat egg until lemon-colored and; add sugar and almonds; when well blended, add chocolate mixture, and cut and fold in the beaten whites. Pour into a buttered mold, and steam one hour. immediately with sugar and cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the core from eight of uniform size. Place in baking dish, add one fourth cup water, and baste frequently, during baking, with sugar and water.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Core eight apples, arrange in baking cavities with butter and sugar, bake until tender, basting sugar and water. When done, arrange in serving sprinkle with granulated sugar.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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raspberry jam rum or brandy Pare and core the apples; boil sugar and water together ten minutes; arrange apples in buttered baking dish two inches apart; add syrup; cover and bake until apples are Be careful to preserve shape of apples. Remove from dish; boil syrup until thick; fill cavities with jam, pour syrup around them, and just before sending to table pour over them brandy or rum.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 apples (red) 2 tablespoons orange juice grated rind one half lemon grated rind one half orange in baking dish; add sugar and water, and cook until tender, turning so that all sides may be evenly cooked. Be sure and preserve the shape. Remove skin in a way to leave bright coloring on the apple. Boil syrup until thick, add fruit juice and rind, pour around apples, and garnish with beaten cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1^ cup bread crumbs from center of loaf 2 tablespoons lemon 4 cups sliced apples grated rind of one lemon Arrange crumbs and apples in in a buttered pudding dish, having crumbs on the top layer. each layer with siigar and cinnamon and dot with butter; add and just sprinkling on the last layer. Bake in slow oven one hour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups sliced apples few gratings lemon rind Mix and sift dry ingredients except sugar. Add milk. Fill a buttered pudding dish with apples, add sugar and ' lemon rind, cover with flour mixture, and steam one and one half hours. Serve with lemon sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 egg wliites Arrange cored and pared apples in a buttered baking Mix sugar, flour, milk; add yolks well blended, the well-beaten whites. Pour this mixture over apples and bake in a moderate oven until apples are

From Lowney's Cook Book, Illustrated in Colors, 1907, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the same as Scalloped Apple, adding one half teaspoon cloves, one half teaspoon allspice, one half cup molasses, and one cup raisins seeded and chopped. in slow oven one hour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 slices of bread J cup chopped almonds Dip bread in melted butter; butter mold; cut bread into strips an inch wide and the height of the Line bottom and sides of mold with bread.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut up apples; add sugar, water and lemon juice; until apples are soft. Add chopped almonds, one tablespoon butter; pour into lined mold, cover with slices of bread, and bake thirty lemon sauce or hard sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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core apples; cook in syrup made of sugar and water until tender. Remove apples; boil syrup until thick; unmold rice; arrange apples around rice, fill cavities in apples with jam, and pour sauce around them.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups quartered apples Mix sugar, flour, eggs and milk. When smooth, add apples; pour into buttered baking dish, and bake slowly in a moderate oven one hour. Serve immediately with wine sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup strained apple sauce rind and juice of one lemon Mix ingredients in order given. a pudding dish with plain paste, fill with apple mixture, and bake fortyfive minutes in a moderate oven. Serve with butter and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups quartered apples J cup Indian meal I cup molasses cinnamon and nutmeg; pour on to Indian meal; add remaining ingredients into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and core eight apples. Arrange in baking dish; cavities with apple jelly and chopped raisins. tender, basting with hot water, sugar and lemon Ten minutes before removing from oven, spear all over with slivers of blanched almonds.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs; add sugar, white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with orange or sherry sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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rind of one half orange 1 tablespoon orange juice 3 tablespoons powdered sugar Beat yolks until lemon-colored and thick. Add sugar, fruit juice and Carefully fold in beaten whites. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with strawberry sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups bread crumljs cinnamon and nutmeg Soak bread in milk; add beaten eggs and remaining ingredients. Bake one hour. Serve with hard sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding with a layer of jam. meringue slightly in the oven, and serve pudding hot or cold with cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter twelve slices of bread; arrange in baking dish. Cover with four milk, four slightly beaten three fourths cup sugar, one half teaspoon salt, and the grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with hard sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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grated rind of one half orange Cook rice in milk, in double boiler, two hours; then add salt, eggs slightly beaten, and orange

From Lowney's Cook Book, Illustrated in Colors, 1907, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2j cups flour J teaspoon; add sugar, flour, baking powder and salt alternately with milk. Beat well; add the stiffly beaten; steam forty-five in popover Serve with strawberry sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use for Snow Puffs and surrounded by a sauce made by cooking two cups blueberries and one cup sugar together twenty minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream butter and sugar together; add yolks beaten until thick, flour in which baking powder and salt have been sifted, alternately with milk; beat well and add the well-beaten Pour into a well-buttered pudding dish. forty-five minutes. Serve with lemon, vanilla, or wine sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup corn meal ^ cup chopped suet I cup sour milk i cup molasses few grains ginger Mix soda with sour milk, add other ingredients, pour into buttered mold, and steam four hours. molasses sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, 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 cup corn meal J cup molasses few grains ginger Scald one pint of milk with corn meal and cook twenty minutes; add and rest of Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hours. The afternoon fire is the one best suited for cooking this pudding.

From Lowney's Cook Book, Illustrated in Colors, 1907, 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 cup rice J teaspoon ginger Mix ingredients in the order given, pour into deep baking dish, set in a pan of hot water, and bake two hours. Stir once during cooking.

From Lowney's Cook Book, Illustrated in Colors, 1907, 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 cup pearl tapioca J cup Indian meal 2 cups cold milk Soak tapioca in cold water over

From Lowney's Cook Book, Illustrated in Colors, 1907, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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meal and scalded milk in double boiler twenty minutes; lowney'8 cook book add tapioca, molasses, Pour into buttered baking dish; cook two hours in slow oven. At the end of the first hour, add the cold milk. hot with butter or cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, 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 cup rice \ cup seeded raisins ^ teaspoon nutmeg 4 cups hot milk 2 cups cold milk Mix six ingredients; pour into buttered pudding dish; cook in a slow oven two hours, stirring occasionally the first hour. At the end of two hours add the cold milk and cook half an hour longer. Serve with sugar and cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups soft bread crumbs 2 cups chopped suet 1 teaspoon nutmeg 1 cup chopped raisins 1 cup chopped citron \ cup brandy • 1 cup cleaned currants J tablespoon lemon rind Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one half hour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ij cups graham flour J teaspoon cloves 1 egg 1 cup seeded raisins Beat egg; add liquids, fiour in which soda has been sifted, fruit, spices and melted butter. Pour into buttered baking powder tins and steam four hours.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup chopped figs 2^ cups soft bread crumbs J cup chopped suet Cover bread crumbs with milk. Chop figs and suet together, add ingredients, pour in melon and steam and to

From Lowney's Cook Book, Illustrated in Colors, 1907, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups milk scalded I cup cold milk ^ cup chopped almonds Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs beafen, sugar, almonds and vanilla. Cook two minutes. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat. paper, roll in powdered sugar, and with Lemon Sauce.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup seeded raisins \ teaspoon cloves \ teaspoon mace 3f cups flour Cream butter; add reraaining ingredients; pour into buttered mold; steam four hours.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 banana pulps Boil sugar and water ten minutes. Mix remaining ingredients and pour hot syrup on to them. Beat well and serve hot.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons cream 2 tablespoons wine Mix and creamy, add and Cook over hot water until liquefied.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg Mix egg yolk and sugar; add white of egg beaten until flavoring, and just before sending to the table the beaten cream. Serve cold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons brandy few orange rind gratings Cook sugar and v/ater ten minutes; add cream, brandy, salt, orange rind gratings. Add sugar and water slowly and beat until mixture thickens.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 tablespoons sberry Mix butter, sugar, yolks and 'cream; in boiler until mixture thickens; add wine, and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup claret Boil sugar and water until syrupy, add claret, and serve hot or cold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f cup blaek coffee Mix eggs, sugar, coffee, and cook in boiler until mixture thickens. Chill; add beaten cream and serve cold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup currant juice Boil sugar and water until syrupy; add currant juice and lemon juice.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 inch piece stick cinnamon i cup currant jelly sugar, water and cinnamon syrupy. Remove cinnamon; add jelly; when melted, strain and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups mUk 1 teaspoon butter Make a custard of milk, egg yolks, sugar and salt; when thick, add butter, flavoring and beaten whites. Serve cold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ cup fruit juice 2 tablespoons arrowroot Mix arrowroot, sugar and water; boil ten minutes, stirring constantly. Add fruit juice and cook until syrupy, and serve hot.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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wine, brandy, or vanilla 1 teaspoon hot water; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon brandy i cup beaten cream. Cream butter; add sugar and cream alternately, flavoring, and serve very cold.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons milk 2 tablespoons wine Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar mixture to become hot, only warm.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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teaspoons arrowroot or starch grated rind and juice one lenion Mix arrowroot and cornstarch with sugar. Add ing water and cook twenty minutes. Add flavoring and Serve hot.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ cup maple syrup Beat yolks until thick; add maple syrup and cook until it thickens. Add beaten cream, salt.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons rum J cup beaten cream Mix sugar, yolks of and rum, then the stifflybeaten whites. Cook until thick; add the beaten cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoons powdered sugar J cup wine Mix all ingredients and, just before serving, cook over hot water until it begins to thicken.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 whole egg Mix all ingredients and cook over hot water, stirring constantly until mixture thickens.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup strawberries 1 beaten egg white; add sugar, egg white;; add strawberries crushed to a pulp.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; add sugar, beaten cream and flavoring. Heat over hot water until all is liquid. Serve hot.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 teaspoons vanilla Mix cream and brown sugar, and add to creamed butter very gradually. When of creamy consistency, add flavoring.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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juice and rind of 1 lemon 2 teaspoons cornstarch J cup candied cherries J cup angelica cut in pieces; add sugar and cornstarch, yolks of eggs well beaten, and boiling water; boil three minutes; add remaining ingredients and serve.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons Lowney's Premium Chocolate grated J cup rich milk J cup orange juice grated rind of 1 orange Melt chocolate in top of double boiler; add butter, stir until well mixed; add egg yolks, one at a time, sugar, and Cook until thickened, add orange juice and rind, and serve at once.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ij cups flour 4 tablespoons lard Sift salt and flour; add lard or butter when thoroughly Chop until like meal; add cold water a stiff dough.; roll on a floured cloth or molding board into a rectangular shape; fold ends towards center, double, turn halfway round, and roll again. This paste is a superior one. Chill before rolling for pies.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use same rule as for Chopped Paste. Chop lard into flour; when thoroughly mixed, add salt and water to form dough. in rectangular piece; butter which has previously been shaped, flattened, and chilled on middle of one side of paste; fold over other side, press edges together, and fold one end under and one end over butter, making six layers. Roll again into rectangle; fold in same way, and so continue three times. If butter begins to soften, roll paste in cheese cloth and place on ice until hard enough to easily. Be careful not to wet the cheese

From Lowney's Cook Book, Illustrated in Colors, 1907, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flatten a Sift flour several times; add cold water to form a dough a little stiffer than for baking powder biscuit. Place butter in same way as directed in Plain

From Lowney's Cook Book, Illustrated in Colors, 1907, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For filling for a mediumsized pie tin, three cups pared and sliced apples, one half cup sugar, one eighth teaspoon salt, one tablespoon butter, one fourth teaspoon cinnamon, one tablespoon lemon juice, and grated rind of one half lemon.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a deep perforated tin with Plain or Chopped Paste; brush with water or white of egg. Fill with floured blue-; add sugar, butter, salt and vinegar. Allow one cup of sugar to three cups of berries, one tablespoon butter, one eighth teaspoon salt, and one half teaspoon vinegar. Cover with crust and bake.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill with two cups cranberries, one and one half cups sugar, one quarter cup water, and one tablespoon butter. Cover with upper crust or a lattice of paste strips; or bake without any upper crust. Decorate when done with pastry baked in fancy shapes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For filling, mix one and one quarter cups chopped cranberries, one half cup chopped raisins, one cup sugar, one quarter cup water, and one tablespoon This is sometimes called Mock Cherry Pie.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For filling, mix two cups cleaned, fresh currants, two cups sugar, two tablespoons flour, two eggs, and one eighth teaspoon salt. Bake with two crusts; or omit upper crust and cover with meringue when cooked.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or Chopped Paste. For filling, mix eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups slow oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For filling, mix two cups seeded raisins chopped, two cups citron chopped, one and one half cups sugar, grated rind of one lemon, four tablespoons lemon juice, one eighth teaspoon salt.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; fill with following mix-: two cups milk, three egg yolks, one half cup sugar, two tablespoons cornstarch, one cup grated cocoanut, one fourth teaspoon salt, grated rind and juice of one lemon, and one tablespoon butter.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For filling, mix two tablespoons cornstarch, one cup sugar, and one half cup boiling water, boil five minutes, add one tablespoon butter, juice and rind of one lemon, and two eggs well beaten.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For filling, mix one cup sugar, yolks of four eggs, one eighth teaspoon salt, one cup milk, grated rind and juice of one lemon, and the whites of four eggs beaten until stiff. Cover with meringue when done.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For filling use two cups peaches, cut into eighths, one cup sugar, one tablespoon butter, one eighth teaspoon salt, and two tablespoons water.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove stones from two cups plums; add one half cup sugar; dredge with flour; add two tablespoons lemon juice and one tablespoon butter.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pie plate with Plain Paste. For filling, mix one and one half cups stewed and strained pumpkin, one and one half milk, one egg, three fourths cup sugar, one tablespoon butter, one half teaspoon each, of salt and ginger, and one teaspoon cinnamon.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ cup of Lowney's Cocoa \ cup cornstarch Melt two squares Lowney's Chocolate or one half cup Lowney's Cocoa, add cornstarch, egg and milk. Cook in double boiler till thick, stirring constantly; flavor with Pour into a baked piecrust shell, cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar; brown in oven and serve cold. See colored illustration, Plate VIII.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, one half teaspoon cinnamon, one teaspoon nutmeg, and one half cup milk. A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 lbs. lean beef finely chopped # 2 tablespoons salt 2 lbs. suet finely chopped 3 qts. apples finely chopped 1 cup coffee 3 lbs. raisins seeded and chopped 2 cups cider 2 lbs. currants 1 teaspoon cloves 3 lbs. citron cut in small pieces 1 teaspoon allspice I cup candied orange peel chopped 2 teaspoons cinnamon I cup candied lemon peel chopped 3 cups brandy I cup lemon juice J cup orange juice 1 cup currant jelly Mix all ingredients except brandy and sherry, and cook two hours; add liquor; let stand in crock for a week before using.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Always chill Puff Paste before baking. Place in very hot oven; protect upper surface of paste, if necessary, at P&tes should be baked in twenty-four minutes; after the first fifteen, decrease heat. Vol-au-vent should bake forty-five minutes to one hour, and should be turned frequently. inside portion as soon as taken from oven. Tarts and bouchees should be baked the same as pS,tes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover fluted patty tins with Puff Paste. Make covers a little larger than patty tins. Bake in a hot oven. FUl with Frangipane Cream. Cover with meringue, and decorate with angelica, and blanched and browned almonds.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two tablespoons flour, one fourth cup powdered sugar, and one fourth cup cream until smooth. Cook ten add Qgg one tablespoon each of sherry, lemon juice, lemon rind, and DE88EST8 in thickens.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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white of egg, sprinkle with shredded almonds and powdered sugar. Cut into strips one half inch wide and three inches long. Bake in a quick oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make tarts and fill with the following cooked mixture: mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg, one tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook two cups peaches cut in eighths, one cup sugar, one tablespoon lemon juice, one tablespoon butter, and a few grains salt, until peaches are tender. Cool and fill tarts.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one cup grated pineapple, one fourth cup sugar, two egg yolks, grated rind and juice of one lemon, and few grains of salt, until thick. Chill and fill tarts.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For this tart cover the outside of a round agate-ware baking dish, with Chopped Paste. Chill, bake. For filling mix four cups gooseberries, one cup sugar, few gratings, lemon few gratings

From Lowney's Cook Book, Illustrated in Colors, 1907, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Russe Roll Puff Paste one eighth inch thick. strips two inches wide and four inches long. Spread one half with jam or jelly, fold over other half, press edges together, bake in hot oven. Brush with white of egg, sprinkle with almonds. Brown in oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream Butter. — Cream butter, that is, beat it with a spoon until it is of a creamy consistency; then add sugar very gradually; when well blended, add of which have been beaten with a Dover Qgg beater lemon-colored and thick. When the ingredients are thoroughly incorporated, add sifted dry ingredients alternately with the milk. all milk and flour have been used, beat well; cut and fold in the stiffly beaten whites of eggs. buttered and papered pan, having mixture a little higher on the sides than in the middle. Cutting and Folding. — Cut through and through the mixture with a knife or side of a wooden spoon, fold by turning the spoon completely over, thereby blending the materials without breaking the air bubbles.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat yolks of eggs until lemon-colored and thick; add sugar and continue beating; add flour; when well blended, cut and fold in the stiffly beaten whites of eggs. into buttered and papered pan; bake in a round pan with a tube in the center.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Thin cakes and individual cakes require from" twelve to fifteen minutes to bake; loaf cakes from thirty to sixty minutes according to size. If the cake rises unevenly, the mixture is too thick or the oven is too hot. If the oven seems too hot, when the cake is ready for the oven, put the cake in the oven, but do not close the oven door for the first five or ten minutes of baking. To grease Tins Warm pans slightly; brush with melted lard, suet, or clarified butter; cover bottom of pan only tissue paper, then grease the paper.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 ounces Lowney's Premium Chocolate 5 tablespoons boiling -water Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and been sifted, milk, and chocolate mixed Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven. This cake may be baked in small cakes by omitting one fourth cup flour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 ounces Lowney's Premium Chocolate 3 tablespoons boiling water Melt chocolate, add boiling water, and cook over hot water until smooth. Cream butter; add sugar gradually; of a creamy consistency, add yolks of eggs well beaten, flour in which salt and baking powder have been sifted, and milk. cut and in well-beaten add buttered pans and bake in a moderate oven thirty or forty Frost with white or chocolate frosting. This mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans. CAKE AND COOKIES; FEOSTINGS AND FILLINGS

From Lowney's Cook Book, Illustrated in Colors, 1907, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f cup milk 2 tablespoons sherry or brandy Chocolate, grated J teaspoon cinnamon 2 cups seeded raisins Cream butter; add sugar gradually, grated raisins, cinnamon, baking powder and sifted with flour, milk. add and well-beateij Bake in deep buttered pans, forty minutes. This amount will make two loaves. The wine or brandy may be omitted, in which case, use one cup of milk instead of three fourths cup.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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IJcups flour Mix in the order given and beat well for five minutes. Bake in buttered pan thirty to forty minutes in moderate

From Lowney's Cook Book, Illustrated in Colors, 1907, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 egg yojks 1 cup walnut meats Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and has been moistened hot; beat well and add walnut meats. Bake in buttered jelly cake pans about twenty minutes. Spread one cake with one half cup of Lowney's Sweet Chocolate Powder moistened with one fourth cup boiling water and flavored with one teaspoon broken walnuts, and ice with white frosting. See colored illustration, Plate IX,

From Lowney's Cook Book, Illustrated in Colors, 1907, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks of 3 eggs J cup pastry flour Beat yolks until lemon-colored and thick; add sugar and continue beating. Mix chocolate with water, add to sugar cut and fold in Flavor and bake in buttered pan in a moderate oven three quarters of an hour. See colored illustration, Plate X, €^i

From Lowney's Cook Book, Illustrated in Colors, 1907, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chocolate, grated 1 cup nut meats broken in pieces; add sugar, flour in which baking powder has been sifted, and milk, and beat well; add whites of eggs beaten stiff and nut meats; then add chocolate and

From Lowney's Cook Book, Illustrated in Colors, 1907, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i teaspoons baking powder Follow directions for making Butter Cake, and bake in a loaf in a moderate oven forty minutes, or in rounds twenty minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake Simple Butter Cake in four square shallow pans. Fill with lemon cream, cocoanut cream, chocolate cream, or I'elly.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f cup butter IJ cups milk 1 egg 1 teaspoon lemon extract, or 2J cups flour 1 teaspoon orange extract Follow directions for Butter Cake, and bake in loaves or rounds.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon orange extract Mix as Butter Cake, and bake in two-layer cake pans twenty minutes. fill with orange filling, and cover with orange frosting.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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IJ cups brown sugar J teaspoon nutmeg \ teaspoon clove sift dry ingredients, add butter, sugar, eggs, and milk, and beat until smooth. in a moderate oven forty minutes. One cup chopped raisins, or one cup chopped dates may be added to this cake.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J teaspoon cinnamon J teaspoon nutmeg If cups of flour 1 tablespoon molasses; add sugar, yolks beaten until thick, flour in which baking powder has been sifted, alternately with milk and egg whites, beaten until To one third of this mixture add the spices. Pour into pan the light and dark mixtures irregularly.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound sugar (brown) 1 pound butter 1 pound flour J teaspoon cloves nutmeg and mace; add sugar, ing ingredients. Steam three hours and bake 2 teaspoons cinnamon 2 cups raisins 4 cups currants 4 cups chopped almonds 4 cups chopped citron juice and rind of 1 lemon J cup brandy eggs well beaten, and remainbuttered and papered pans, two hours.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J yeast cake dissolved in one half \ cup wine 2 cups seeded raisins 1 cup citron Mix all ingredients except eggs and Raise over In the morning add eggs and fruit; cover and raise again; pour into buttered and papered pans; let it rise one hour. Bake in moderate oven one and one half to two hours.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups seeded raisins IJ caps currants 1 cup citron i cup candied orange peel J cup brandy Mix as Butter Cake, adding last. in buttered and papered pans in a moderate oven one hour. 2J cups flour

From Lowney's Cook Book, Illustrated in Colors, 1907, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake in layers.; cut in rounds; in three layers, with confectioners' frosting between; sides and top with Mocha Frosting; sides with cocoanut, and garnish top with Mocha Frosting, put through pastry bag. If a coffee cake is preferred, substitute hot for hot water in Hot Water Sponge Cake.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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weight of eggs in sugar J weight of eggs in flour 3 tatilespoons lemon juice Beat yolks ten minutes; add sugar; beat iive minutes; add lemon juice and flour; when well blended, add stiffly beaten whites, cutting and folding them in. Pour into angel cake pan and bake in a moderate oven one hour.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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grated rind J lemon f cup flour Beat yolks until lemon-colored and thick; add sugar, rind and juice of lemon. Cut and fold in the well-beaten whites, also the sifted flour. When thoroughly blended, pour into buttered and papered pan and bake thirty to forty minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teaspoon baking powder 1 cup egg lemon-colored and add sugar and continue beating. Add flour, mixed and sifted with baking powder and salt, hot water, and whites of eggs beaten until stiff, with lemon juice added.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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grated rind and juice of J lemon 1 tablespoon flour J teaspoon cinnamon J teaspoon baking powder i teaspoon clove Mix cocoa, spice, flour, baking powder, and salt;, beat the yolks of eggs until lemon-colored and thick; add sugar and beat well; add lemon juice and rind; when well blended, add chocolate mixture and the beaten of Bake in buttered shallow pans twenty minutes in a moderate oven. When cool put together with chocolate frosting or currant jelly or White Mountain Cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* "^IT 3 cups flour grated rind and juice of J lemon Beat yolks of eggs until lemon-colored and thick; add sugar, rind and juice of lemon, water, flour in which salt and baking powder has been When well blended. cut and fold in the beaten whites of eggs. Bake in two pans thirty to forty minutes.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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grated rind and juice 1 lemon i cup water Cook water and sugar until it threads. Beat egg yolks until lemon-colored and thick. Add sugar syrup, lemon juice and rind, and beat until mixture is

From Lowney's Cook Book, Illustrated in Colors, 1907, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup granulated sugar 1 cup egg whites 1 teaspoon cream of tartar Beat egg whites on platter with wire beater. foamy, add cream of tartar; when stiff, add sugar gradually. Sift flour four times with salt. J|^ut and fold into egg mixture. Add vanilla, bake oiS^pour in moderate oven in angel cake pan. Invert pan on cake cooler and allow it to drop out itself. If too brown, wrap in wet cheese cloth for ten minutes; then brown may be easily removed.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J teaspoon cream of tartar IJ tablespoons orange juice I cup flour until lemon-colored and thick; add sugar and flavoring and continue beating. sift and cream of tartar four times. Cut and fold in stiffly beaten whites, alternately with flour. Bake in an angel cake pan one hour in a moderate oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 ounces chocolate, melted Follow rule for mixing Butter Cake and bake in loaf or rounds in moderate oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake in shallow pan; sprinkle with powdered sugar and chopped almonds. Bake twenty to thirty minutes in moderate oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1| Clips flour Boil sugar, water and butter one minute; add flour all at once. When mixture leaves side of the pan in a mass, add eggs, one at a time, beating thoroughly. all eggs are used, beat five minutes; drop from tip of tablespoon on to a buttered sheet and bake one half hour in quick oven. Fill with cream chocolate filling, or whipped cream.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven. Fill with cream, chocolate, coffee, or strawberry filling, and brush tops with melted fondant, chocolate frosting, or confectioners' frosting.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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grated rind 1 lemon powdered sugar until lemon-colored and thick; add sugar and continue beating. Add lemon rind and the egg whites, beaten to a stiff froth. Cut and fold in the flour and salt. Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide. thickly with powdered sugar. Bake twelve minutes in a moderately hot oven.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drop from a tablespoon in rounds the size of a silver dollar on sheet. Sprinkle with powdered sugar and bake as Lady Fingers.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon milk add baking powder, and salt, milk, and whites beaten to a stiff froth, and enough more flour to make of consistency to Cut off a small piece of dough, roll on floured board, sprinkle with granulated sugar, shape with cooky and bake ten minutes. Save all trimmings until the last. Do not mix trimmings with fresh dough.

From Lowney's Cook Book, Illustrated in Colors, 1907, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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