Chapter III: Part 3

PROCESS: When steaming or boiling the rice, allow one tablespoon of salt for seasoning. Butter a baking dish and cover with a layer of rice, dot over with some of the butter. Sprinkle with a thin layer of cheese and a slight sprinkle cayenne; repeat alternate layers until rice and cheese are used. Pour on milk to half the depth of baking dish, cover with buttered cracker crumbs and bake in oven until cheese melts and crumbs are brown.

CARROTS AND TURNIPS IN CREAM SAUCE

Scrub, scrape and cut carrots in small cubes. Wash, pare and cut purple-top turnips the same. (There should be one and one-half cups of each.) Cover each (in separate vessels) with boiling water and cook until tender; add salt the last half hour of cooking. Drain well, toss together and reheat in one and one-half cups Thin White Sauce.

ASPARAGUS SALAD

Cook asparagus in the usual way, drain and slip three or four spears through an onion ring just large enough to hold them. Arrange these fagots in nests of crisp lettuce heart leaves. Just before serving pour over French Dressing to which has been added one tablespoon of finely chopped chives. A band of red or green pepper may be used in place of the onion ring. Canned asparagus should first be drained from the liquor in the can then rinsed with cold water. Chilled and served as directed in the foregoing.

CUSTARD PIE

Line a deep, perforated pie tin with Plain or Rich Paste. For filling, beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded milk, stirring constantly. Bake in a hot oven at first, to set the crust or rim, then reduce the heat afterwards; as this is a combination of eggs and milk it should be finished in a slow oven.

[Sidenote: _May_

_Fourth Sunday_]

Menu

CONSOMMÉ--BREAD STICKS

BOILED CORNED BEEF WITH VEGETABLES

DANDELION SALAD

FROZEN STRAWBERRIES

SPANISH LAYER CAKE

CAFÉ NOIR--ICED TEA

CONSOMMÉ WITH BREAD STICKS

(For recipe see Page 149.)

BOILED CORNED BEEF WITH VEGETABLES

Select five or six pounds from the plate or the brisket; wash carefully in cold water, drain; place in kettle and cover with boiling water, let boil five minutes and--if very briny--drain, rinse off scum with hot water and again cover with boiling water; heat to boiling point and simmer until meat is tender (about six hours). Remove beef from liquor, keep covered in a warm place. Skim off some of the fat from liquor. Add carrots washed, scraped and cut in quarters. Let cook fifteen minutes, then add small white onions and turnips pared and cut in quarters, one head white cabbage cut in quarters (stalk cut out). Wash, pare and cut uniform-sized potatoes in quarters, parboil five minutes, then drain and add to other ingredients. Cook beets in a separate vessel. When vegetables are soft, arrange meat in center of hot serving platter and surround with carrots, turnips, onions and cabbage. Sprinkle vegetables with finely chopped parsley, serve beets in separate dish. Pass horseradish, mustard and vinegar.

DANDELION SALAD

Gather the dandelion when young and tender. That which is cultivated is well bleached and very tender. Wash thoroughly in several waters, cut off the roots and outside leaves. Drain dry on a cloth or in a wire basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds crosswise and sauté in frying pan until crisp; sprinkle bacon over dandelion. To the fat in pan (there should be one-third cup), add one-fourth cup vinegar diluted with two tablespoons water. Heat to boiling point and pour over dandelions; toss leaves with a fork until well mixed with dressing; serve at once.

FROZEN STRAWBERRIES--No. 2

2 quarts cream.
2 cups sugar.
Few grains salt.
2 cups strawberry juice and pulp.

PROCESS: Wash and hull strawberries (about three boxes); sprinkle with one cup sugar, cover closely and set aside in a cool place for two hours. Mash and squeeze berries through cheese cloth. Mix remaining cup sugar and salt with cream; turn into freezer and, when half frozen, add strawberries and finish freezing. Serve with Strawberry Sauce.

STRAWBERRY SAUCE

1 cup sugar.
1/3 cup water.
2 cups strawberry pulp.

PROCESS: Make a syrup by boiling water with sugar three minutes (after mixture begins to boil), cool slightly and add strawberry pulp. Chill thoroughly and serve.

SPANISH LAYER CAKE

1/3 cup Cottolene.
1 cup sugar.
Yolks 2 eggs.
1/2 cup milk.
1-7/8 cups pastry flour.
3 teaspoons baking powder.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
1/4 teaspoon salt.
Whites 2 eggs.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder, spices and salt; add to first mixture alternately with milk. Cut and fold in stiffly beaten whites of eggs. Bake in two well-greased, square, layer cake pans. Spread with a thick layer of raspberry between layers. Cover top with frosting or dredge with powdered sugar.

[Sidenote: _May_

_Fifth Sunday_]

Menu

CREAM OF RICE SOUP

FLANK STEAK STUFFED AND BRAISED

BOILED RICE DANDELION GREENS WITH BACON

ASPARAGUS SALAD

STRAWBERRY SHORT CAKE

CAFÉ NOIR

CREAM OF RICE SOUP

1 cup rice, well washed.
1-1/2 quarts cold water.
1 onion sliced.
1 green pepper cut in shreds.
2 cups hot cream or milk.
1/4 cup butter.
2 tablespoons flour.
Salt, cayenne and nutmeg.
1 teaspoon finely chopped parsley.

PROCESS: Heat water to boiling, season with salt and add rice, onion and green pepper (discarding seeds and veins). Cook until rice is soft; rub through a sieve. Melt butter in a saucepan, add flour, stir to a smooth paste, add cream slowly, stirring constantly. Add seasonings and cook over hot water ten minutes. Combine with rice mixture, continue cooking five minutes. Turn into hot soup tureen and sprinkle over with parsley.

FLANK STEAK STUFFED AND BRAISED

Select a flank steak weighing about two and one-half pounds. Have the butcher peel off the superfluous fat and tissue and score both sides diagonally in opposite directions. Remove the steak from paper when it comes from market and lay it flat on meat board, sprinkle with salt and pepper. Spread over it a thin layer of stuffing, (see Page 154), roll lengthwise, very compactly, sew the overlapping edge securely, also the ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat in pan with enough Cottolene to brown it richly, turning roll until it is richly browned all over. Then remove to Dutch oven or casserole; rinse dripping pan with a little boiling water, pour over meat and surround with two cups stewed and strained tomato pulp, one onion thinly sliced, one green pepper shredded (after removing seeds and veins), two sprays parsley, the half of a small bay leaf and two tablespoons Worcestershire sauce. Cover closely, place in oven and cook meat very slowly about three to four hours. Remove meat to serving platter. Dilute four tablespoons flour with cold water to the consistency to pour, add to sauce in pan, stir until well blended, season with salt and pepper; let simmer ten minutes, then strain around meat. Garnish with sprays of parsley or cress.

DANDELION GREENS

Remove the roots, carefully pick over (discarding all tough and wilted leaves) and wash dandelion leaves in several waters; to the last water add salt to free leaves from insects and vermin. It will require one peck of leaves to serve a family of six. Cook leaves in plenty of boiling salted water until tender; drain at once and chop fine. Dress with butter and pepper; cut thin slices of bacon in shreds crosswise, try it out and pour over dandelions. (There should be one-third cup bacon fat.) The shreds of bacon are an attractive garnish; hard-cooked eggs may also be used as a garnish. Cut them in eighths or rings. Vinegar is sometimes added. Serve hot.

STRAWBERRY SHORT CAKE

(For recipe see Page 59.)

_June_

_Nothing lovelier can be found
In woman, than to study house good._
--_Milton._

[Sidenote: _June_

_First Sunday_]

Menu

CONSOMMÉ BROWNED CRACKERS

LAMB CHOPS BREADED--MAÎTRE D'HÔTEL BUTTER

NEW POTATOES CHIVE SAUCE

GREEN PEAS

JUNE SALAD

CHERRY PIE

ICED TEA--CAFÉ NOIR

* * * * *

CONSOMMÉ PRINCESS

Add to Consommé small green peas and tiny cubes of cold cooked breast of chicken. (For recipe for Consommé see Page 149.)

BROWNED CRACKERS

Split crackers, arrange them in a dripping pan, place in a moderate oven until crisp and delicately browned.

LAMB CHOPS BREADED

Prepare loin or French chops as for broiling. Dip in crumbs, egg (diluted with cold water, allowing two tablespoons water to each egg), add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain on brown paper and spread with Maître d'Hôtel Butter.

NEW POTATOES WITH CHIVE SAUCE

Scrape off the skin, remove the "eyes" with a sharp pointed knife and scrub them with a vegetable brush, rinse thoroughly and put in sauce pan, add boiling water to cover; season with salt, cover and cook until soft, drain. If small, serve whole; if large, cut them in one-half inch cubes and reheat in Chive Sauce.

CHIVE SAUCE

To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives.

GREEN PEAS

Cook peas in boiling water. Use just enough water to prevent them from burning. Add salt fifteen minutes before removing them from fire. Season with butter and pepper.

JUNE SALAD

Remove stones from red and pink Ox-heart cherries and cut them in halves lengthwise. Remove the pulp from oranges and cut in inch cubes; peel bananas and cut in one-half inch cubes. Use equal quantities of each and marinate with French Dressing No. 2. Serve in nests of heart lettuce leaves and mask with Mayonnaise.

FRENCH DRESSING No. 2

1/4 teaspoon salt.
4 tablespoons Olive oil.
1/8 teaspoon paprika.
2 tablespoons lemon juice.

PROCESS: Put seasoning in small bowl, add oil slowly, stirring constantly; add lemon juice slowly, continue beating until all is used. Chill, beat again and turn over fruit.

MAYONNAISE DRESSING

1/2 teaspoon salt.
Few grains cayenne.
Yolks 2 eggs.
1-1/2 tablespoons lemon juice, or
3/4 tablespoon each of vinegar and lemon juice.
3/4 cup Olive oil.

PROCESS: Put seasoning in bowl, add egg yolks and mix thoroughly, add oil drop by drop, until four tablespoons have been added, after which larger quantities may be added. Stir constantly. As mixture thickens, add a teaspoon lemon juice or vinegar. Continue adding oil and lemon juice or vinegar alternately until all is used, stirring constantly. All ingredients should be very cold. Set bowl in which dressing is made in a bowl of crushed ice.

CHERRY PIE

Pick over, stem and pit cherries (there should be two cups when pitted). Heat to boiling point in their own juice, then chill them. Line a perforated pie pan with Rich Paste, moisten the rim with cold water and lay around a strip of pastry one inch wide, press lightly. Brush the pastry over with slightly beaten white of egg. Sweeten cherries to taste, add a few grains of salt and turn into lined pie pan. Sift over two tablespoons flour, moisten rim and cover with top crust, flute the edges and bake in hot oven for the first ten minutes, then reduce heat, continue baking for twenty-five minutes. Serve hot with cheese, cut in strips one-fourth inch thick and wide by two and one-half inches long.

ICED TEA

Make tea and chill. Serve in glasses filled with crushed ice, adding (if desired) one tablespoon lemon juice to each glass. Pass fine granulated (Bar) sugar. Place each glass on a small plate.

[Sidenote: _June_

_Second Sunday_]

Menu

CHEESE CANAPÉS

HAMBURG ROAST--BROWN SAUCE

ROAST NEW POTATOES

GREEN PEAS WITH NEW CARROTS IN CREAM SAUCE

GARDEN CRESS WITH ORANGES--FRENCH DRESSING

CURRANT PIE

COFFEE CHERRY PUNCH

* * * * *

CHEESE CANAPÉS

Cut stale bread in one-quarter inch slices, shape with small biscuit cutter (2 inches in diameter). Spread lightly with French or German mustard, sprinkle thickly with grated cheese, sprinkle cheese with finely chopped olives. Place a small stuffed olive in center of each. Dispose on a small plate covered with a paper doily. Garnish with sprays of parsley and serve as an "appetizer."

HAMBURG ROAST

Remove the fat and stringy parts, also marrow-bone, from two pounds round steak. Pass through the meat grinder twice; add the marrow taken from bone, one tablespoon green pepper finely chopped, one tablespoon onion finely chopped, season well with salt and the beaten yolks of two eggs or one whole egg slightly beaten; add one-half cup of soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth. Mix ingredients thoroughly with the hand. Shape in a compact roll of uniform thickness. Lay thin slices of salt pork or bacon in the bottom of a dripping pan, set the roast on them; lay thin slices of salt pork over the meat and place in a hot oven. After the first eight minutes reduce the heat and baste with the hot fat in the pan; let cook about thirty minutes, basting every ten minutes. The roast should be richly browned on the outside and a delicate pink inside. Serve surrounded with Tomato, Brown or Creole Sauce.

BROWN SAUCE

2 tablespoons butter.
1 slice onion.
4 tablespoons flour.
1-1/2 cups Brown Stock.
1/4 teaspoon salt.
1/8 teaspoon pepper.

PROCESS: Melt butter in sauce pan, add onion and cook until delicately browned; remove onion, and cook butter until richly browned, stirring constantly; add flour sifted with seasonings, stir to a paste and continue browning. Then pour on stock, slowly stirring until smooth and glossy. Onion may be omitted.

ROAST NEW POTATOES

Select uniform-sized new potatoes, wash and scrub them with a brush, pare and parboil ten to fifteen minutes (according to the size) in boiling salted water. Drain and place them around rack in dripping pan in which meat is roasting and cook until tender. Baste occasionally with fat in pan when basting roast.

GREEN PEAS AND NEW CARROTS IN CREAM SAUCE

Cook one and one-half cups of peas in just enough water to prevent them from burning. Add salt fifteen minutes before removing them from range.

Wash, scrub and scrape new carrots and cut them in one-fourth inch cubes (there should be one and one-half cups); cook in boiling salted water until tender. Drain and mix with peas. Reheat them in one and one-half cups of Cream Sauce (for recipe see Page 151).

GARDEN CRESS WITH ORANGES

Arrange individual nests of Garden Cress on six chilled salad plates. Cut eight oranges in halves, remove the pulp, discarding veins and sections. Leave the pulp in the original shape as taken from the sections; divide the pulp evenly between the six nests. Serve with French Dressing and sprinkle each portion with paprika and a few grains cayenne. Omit the garlic when using fruit.

FRENCH DRESSING

1/2 teaspoon salt.
1/8 teaspoon pepper.
1/4 teaspoon paprika.
6 tablespoons olive oil.
2 tablespoons vinegar.
Garlic.

PROCESS: Rub the mixing bowl with a bruised clove of garlic; add salt, pepper, paprika and oil; beat until ingredients are thoroughly blended, adding vinegar slowly meanwhile. A piece of ice put into bowl while stirring will aid in chilling the mixture.

CURRANT PIE

2-1/2 cups cleaned currants.
2 cups sugar.
1/8 teaspoon salt.
2 eggs slightly beaten.
2 tablespoons flour.

PROCESS: Mix the ingredients in the order given. Turn in a lined pie pan, heaping currants in center; cover with top crust, press and flute the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered sugar.

CHERRY PUNCH

Boil two cups sugar and one cup water until a rich syrup is formed. Add one cup of lemon juice and two cups of Cherry juice, left over when canning cherries. (This left-over juice may be brought to the boiling point, skimmed and turned into sterilized fruit jars, sealed and stored as canned fruit and may be used for punch or pudding sauce.) Add two cups cold water. Fill a claret pitcher with cracked ice; add mixture. When serving, place a thin slice of orange, three or four strawberries and three pitted California cherries in each glass, fill three-fourths full with mixture. Serve very cold.

[Sidenote: _June_

_Third Sunday_]

Menu

CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS

FRIED PERCH--SAUCE TARTARE

SHREDDED POTATOES ASPARAGUS ON TOAST

LETTUCE WITH CREAM DRESSING

CHERRY ROLY-POLY CHERRY SAUCE

COFFEE

* * * * *

CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS

Heat six cups of Chicken Consommé to the boiling point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consommé. Sprinkle slightly with finely chopped chives or parsley.

FRIED PERCH

Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene. Cottolene should not be so hot as to brown fish at once, as fish will not be cooked through. (Time required for frying small fish is from four to six minutes.) Drain on brown paper and serve with Sauce Tartare. Garnish with parsley, lemon slices and radishes cut to imitate roses.

SAUCE TARTARE

To one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely chopped parsley and fresh tarragon. Mix well and keep cool until ready to serve.

SHREDDED POTATOES

Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with salt and serve around fried perch.

ASPARAGUS TIPS IN CROUSTADES

Prepare the asparagus in the usual way, cut off the tops one inch in length. Cook in as little boiling salted water as possible. Drain and dress with a Béchamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread).

BÉCHAMEL SAUCE

4 tablespoons butter.
4 tablespoons flour.
1-1/2 cups highly seasoned chicken stock.
1/2 cup hot thin cream.
Yolk 2 eggs.
Salt, pepper, few grains nutmeg.

PROCESS: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and continue stirring. Bring to boiling point, remove from range and add egg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg.

LETTUCE WITH CREAM DRESSING

Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one tablespoon cold water. Add one tablespoon finely chopped chives, one-half teaspoon salt and one-eighth teaspoon pepper. Pour over lettuce, mix well and serve cold.

CHERRY ROLY-POLY

Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page 180.) Roll to one-half inch thickness. Drain pitted cherries from the juice; strew them over dough, sprinkle with sugar and dredge lightly with flour. Roll like a jelly roll, moisten and press the overlapping edge and close the ends as securely as possible. Bake in a hot oven, twenty-five minutes, basting three times with some of the cherry juice sweetened to taste, or tie loosely in a floured cloth and cook in boiling water two hours, or steam in a steamer one hour. Serve on a hot platter with Cherry Sauce.

CHERRY SAUCE

2 cups pitted cherries.
1 cup claret.
2/3 cup sugar.
1/2 glass red currant jelly.
Juice 1 lemon.
1/2 dozen Cassia buds.

PROCESS: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings.

[Sidenote: _June_

_Fourth Sunday_]

Menu

CREAM OF ASPARAGUS SOUP--CROUTONS

RADISHES GREEN ONIONS

ROAST STUFFED SHOULDER OF LAMB--MINT SAUCE

NEW POTATOES WITH PEAS

SWISS CHARD WITH BACON AND "HARD BOILED" EGGS

CHERRY DUFF CHERRY SAUCE

COFFEE

* * * * *

CREAM OF ASPARAGUS SOUP

(For recipe see Page 66.)

CROUTONS

Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt.

ROAST SHOULDER OF LAMB

Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; continue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely and finish cooking.

To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs.

STUFFING FOR LAMB

(See recipe Page 154 for stuffing, adding 3/4 teaspoon poultry seasoning.)

MINT SAUCE

1 bunch of mint finely chopped.
1/3 cup vinegar.
2 tablespoons cold water.
2 tablespoons powdered sugar.

PROCESS: Dilute vinegar with cold water, add sugar and stir until sugar is dissolved, pour over mint (there should be four tablespoons of mint), place on back of range and infuse for one-half hour.

NEW POTATOES WITH NEW PEAS

Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page 78), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water as possible. Drain; add to potatoes. Reheat potatoes and peas in Cream Sauce.

SWISS CHARD WITH BACON

Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound on a chop platter, surround (crown fashion) with "hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a slice off the large end of each egg so that they will stay in place. Cut five slices of bacon in narrow strips crosswise. Try out one-third cup. Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the scraps of bacon over top of mound.

CHERRY DUFF

4 cups pitted cherries.
2 cups sugar.
1 teaspoon lemon juice.
1-1/2 tablespoons Cottolene.
2 cups flour.
4 teaspoons baking powder.
1 teaspoon salt.
3/4 cup milk or thin cream.

PROCESS: Mix and sift flour, baking powder and salt; rub Cottolene in lightly with the tips of fingers; add milk and mix to soft dough. Put sugar, cherries, drained from juice, and lemon juice in bottom of well-greased baking dish. Cover with dough, place in steamer, set over kettle of boiling water, lay a crash towel over steamer, replace cover, and steam pudding forty-five minutes. Serve with cherry juice, thickened with arrow root and sweetened.

_July_

_I'm quite ashamed--'tis mighty rude
To eat so much--but all's so good!_
--_Pope._

[Sidenote: _July_

_First Sunday_]

Menu

COLD CONSOMMÉ

VEAL LOAF (HOT)--TOMATO SAUCE

(OR)

COLD--WITH STRING BEAN SALAD

SARATOGA CHIPS BEETS IN DRAWN BUTTER

FIGS IN SHERRY JELLY WITH WHIPPED CREAM

NUT AND RAISIN CAKE WITH CARAMEL FROSTING

ICED COFFEE

* * * * *

CHICKEN CONSOMMÉ (COLD)

Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five hours. Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid. The last hour of cooking add one-third cup each celery, carrot and turnip cut in small dice, one-third cup sliced onion, one teaspoon peppercorns, one tablespoon salt, three sprays thyme, one spray marjoram, two sprays parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through double cheese cloth, cool quickly, and remove all fat; clear. Fill Bouillon cups three-fourths full and chill. This should be a clear, savory jelly.

TO CLEAR SOUP STOCK

After straining the stock through double cheese cloth, remove all fat and put the stock into a four-quart stew-pan. Place on range and allow the white and shell of one egg for each quart of stock. Beat the eggs slightly and crush shells in small bits, add slowly to stock, stirring constantly but slowly until the boiling point is reached; let boil two minutes. Reduce the heat so that stock barely simmers twenty minutes, skim and strain through double cheese cloth placed over fine soup strainer. If stock to be cleared is not sufficiently seasoned, add more seasoning before clearing.

VEAL LOAF

Wipe three pounds of lean veal, discarding all skin and tissue. Pass meat through the meat-chopper twice, with one-half pound of salt pork; add six crackers rolled, one-fourth cup cream, juice of one small lemon (about two tablespoons), one tablespoon salt, one-half tablespoon black pepper, onion juice to taste. Mix thoroughly and pack solidly in a granite, brick-shaped bread pan, spread top evenly and brush with slightly beaten white of egg. Bake in a moderate oven three hours, basting often with one-fourth cup of pork fat or dripping diluted with one-fourth cup boiling water. Prick surface with a fork that fat may penetrate meat. Chill, remove to serving platter, surround by any good vegetable salad. If served hot, surround with Tomato, Creole or Espagnole Sauce. This may be prepared Saturday.

STRING BEAN SALAD

Marinate cold, cooked, stringless beans with French Dressing. There should be enough beans to make a generous border around a cold veal loaf. Sprinkle beans thickly with small onions thinly sliced and the rings separated. Garnish edge of dish with sprays of parsley and Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled over beans and is quite an addition.

SARATOGA CHIPS

Wash and pare the desired number of uniform-sized potatoes. Slice thinly (using slaw cutter) into a bowl of cold water. Let stand several hours, changing the water often or until it is quite clear. Drain and drop them into a kettle of boiling water; allow them to boil just one minute. Drain quickly and cover with cold water. Drain from cold water and dry between towels. Fry a few at a time in deep hot Cottolene, keeping them moving with the skimmer. Drain on soft brown paper and sprinkle with salt.

BEETS IN DRAWN BUTTER

Wash the small new beets and cook in boiling salted water until tender. Drain and cover with cold water. Rub off the skins and slice them or cut them in cubes. Reheat them in

DRAWN BUTTER (SOUR SAUCE)

Melt two tablespoons butter in a sauce-pan; add three tablespoons flour, stir to a smooth paste and add gradually, while stirring constantly, one cup boiling water. Boil two minutes, then add four tablespoons hot cream and four tablespoons vinegar (if vinegar is too acid use two tablespoons each of vinegar and water), season with salt and pepper.

FIGS IN SHERRY JELLY

1 tablespoon granulated gelatine.
1/4 cup cold water.
3/4 cup boiling water.
1/2 cup best table Sherry wine.
Juice of 1 small lemon.
1/2 dozen washed figs.
Whipped Cream.
1/2 cup sugar.

PROCESS: Soak gelatine in cold water, then dissolve it in boiling water; add sugar and stir occasionally until mixture begins to thicken, then add wine and lemon juice. Chill a pint mold in ice water (a fancy mold is attractive for this purpose). Separate the figs, slice them thinly and dip some of them in the jelly and use them for decorating the mold; then fill the mold with alternate layers of sliced figs and the mixture, allowing the jelly to "set" each time before adding the slices of figs. Chill thoroughly. Unmold jelly on serving dish and surround with whipped cream sweetened and flavored as desired. Use pastry bag and rose tube for this purpose.

NUT AND RAISIN CAKE

1/3 cup Cottolene.
1 cup fine sugar.
3 eggs unbeaten.
1 cup pecan nut meats.
2/3 cup raisins.
2 cups pastry flour.
4 teaspoons baking powder.
3/4 cup milk.
Grated rind of half an orange.
1/2 teaspoon cinnamon.
1/4 teaspoon mace.
1/4 teaspoon salt.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Spread with

CARAMEL FROSTING WITH NUTS

1-1/4 cups soft brown sugar.
1/4 cup granulated sugar.
1/2 cup boiling water.
Whites 2 eggs.
1/2 teaspoon almond extract.
1/2 cup pecan nut meats broken in pieces.

PROCESS: Boil sugar and water together as for Boiled Frosting (see recipe Page 56). Pour slowly onto beaten whites of eggs, beating constantly, continue beating until frosting is nearly cool. Put pan containing frosting in a larger vessel of boiling water, place on range and cook until mixture granulates around sides of pan, stir constantly while cooking. Remove from hot water and beat until frosting will keep its shape when dropped from spoon. Add nut meats and flavoring. Spread on cake, using wooden spoon to give surface a wave-like appearance.

ICED COFFEE

Follow directions for making Boiled Coffee, using four cups boiling water. Chill and serve in tall glasses filled with cracked ice; add cream and sugar.

[Sidenote: _July_

_Second Sunday_]

Menu

CONSOMMÉ WITH VEGETABLES

BAKED STUFFED BLACK BASS--EGG SAUCE

PARSLEY POTATOES CAULIFLOWER WITH CHEESE SAUCE

THIN CORN BREAD

TOMATO AND ONION SALAD

STEAMED BLUEBERRY PUDDING--FOAMY SAUCE

ICED TEA CAFÉ NOIR

* * * * *

CONSOMMÉ WITH VEGETABLES

To six cups Consommé (for recipe see Page 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas. Serve with toasted Cheese Crackers.

BAKED BLACK BASS

Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan. Brush over with melted butter and sprinkle with salt and pepper, dredge with flour and strew small pieces of fat pork around fish. Bake one hour in a hot oven, basting every ten minutes, first with melted butter or dripping, then with fat in dripping-pan as it is tried out. Dispose on hot serving platter, pour around Egg Sauce and garnish with sprays of parsley.

STUFFING FOR FISH

1/2 cup cracker crumbs.
1 cup stale bread crumbs.
5 tablespoons butter.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1/2 cup hot water.
Onion juice.

PROCESS: Mix crumbs, add seasoning, melt butter and hot water, add to crumbs, toss lightly with a fork and add onion juice to taste.

EGG SAUCE

To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped parsley. (For Drawn Butter Sauce see Page 92.)

THIN CORN BREAD

3/4 cup yellow corn meal.
1-1/4 cups flour.
2 tablespoons sugar.
5 teaspoons baking powder.
3/4 teaspoon salt.
1 cup thin cream.
1 egg well beaten.
2 tablespoons Cottolene.

PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before removing from oven, brush over with melted butter or milk to give it a richer color. Serve with baked or broiled fish.

PARSLEY POTATOES

Select smooth, uniform-sized new potatoes; wash, scrape and cover with cold water. Let stand one hour; drain and place in steamer, cover closely and steam until soft. Remove to serving dish; dot over with bits of butter and sprinkle at once with coarse salt and finely chopped parsley.

CAULIFLOWER WITH CHEESE SAUCE

Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover. Cook (head up) until soft but not broken (about thirty minutes) in boiling salted water. Drain and place carefully in a buttered, shallow baking dish, pour over one and one-half cups of Cheese Sauce, sprinkle with buttered crumbs and place in oven until crumbs are browned. Serve in baking dish.

CHEESE SAUCE

3 tablespoons butter.
2 tablespoons flour.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Few grains cayenne.
1-1/2 cups hot milk.
1/2 cup cheese cut in small pieces.

PROCESS: Melt butter in a sauce-pan, add flour, mixed with seasonings, stir to a smooth paste; let cook one minute, stirring constantly. Pour on gradually hot milk and beat until smooth and glossy. Add cheese and when melted pour over cauliflower.

TOMATO AND ONION SALAD

Arrange a nest of heart lettuce leaves in salad bowl; place in center three peeled and chilled tomatoes, cut in quarters; thinly slice a mild onion, separate the rings and strew them over tomatoes, sprinkle all with green and red peppers finely chopped. Serve with French Dressing.

STEAMED BLUEBERRY PUDDING

2-1/8 cups bread flour.
4 teaspoons baking powder.
1 teaspoon salt.
2 tablespoons Cottolene.
1 cup milk.
1 cup blueberries.

PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a floured board, knead slightly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours. Serve with

FOAMY SAUCE

2 egg whites.
1 cup sugar.
3/4 cup thin hot cream.
1 tablespoon Sherry Wine.
Nutmeg.

PROCESS: Beat the whites of eggs until stiff, add sugar gradually, beating constantly. Add hot cream slowly, continue beating. Add Sherry wine and a sprinkle of nutmeg. Milk may be used in place of cream, if the latter is not available.

[Sidenote: _July_

_Third Sunday_]

Menu

TOMATO BOUILLON--CHEESED BUTTER THINS

RADISHES PICKLES

COLD BOILED TONGUE CHILI SAUCE

POTATO SALAD--BROILED TOMATOES

BLUEBERRY PIE--CHEESE BALLS

ICED CAFÉ AU LAIT

ICED COCOA

* * * * *

TOMATO BOUILLON

Prepare a tomato sauce; there should be two cups. Strain this while hot through one thickness of cheese cloth into six cups of hot Bouillon. Reheat and serve in Bouillon cups with

CHEESED BUTTER THINS

Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and a few grains cayenne. Place in the oven until crackers are crisp and cheese is melted.

BOILED TONGUE

Wash and clean the tongue, cover with boiling water, to which add one-third cup each carrots, turnips and onion cut in dice; two sprays each parsley and thyme, one-half teaspoon peppercorns and one-half dozen cloves. Simmer until tongue is tender. Let cool in liquor in which it was cooked, remove the skin and brush with melted butter. Cover with fine, buttered bread crumbs, after arranging in dripping pan. Bake twenty minutes, basting often with hot stock or port wine. Chill and slice thinly; garnish with triangles of buttered toast sprinkled with finely chopped parsley.

CHILI SAUCE

2 dozen ripe tomatoes.
1 dozen onions finely chopped.
1 dozen peppers finely chopped.
1 cup brown sugar.
4 cups cider vinegar.
4 tablespoons salt.

PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients in the order given. Place on range, bring to boiling point and cook slowly until thick. Add more salt and sugar if necessary. Turn into sterilized fruit jars, seal and store. Serve with meats, fish, etc.

POTATO SALAD

Cut balls from raw potatoes, using a French vegetable cutter. There should be three cups. Cook potato balls with three slices of onion in boiling salted water until tender. Drain, chill and marinate with French Dressing, then cover with Boiled Dressing. Arrange in a mound on serving platter, surrounded with a border of nasturtium blossoms and leaves. Sprinkle top with finely chopped chives.

BOILED SALAD DRESSING

1/4 cup butter.
1-1/4 teaspoons salt.
1 teaspoon mustard.
1/4 teaspoon paprika.
1 tablespoon sugar.
Yolks 4 eggs.
2 tablespoons flour.
1/4 cup vinegar diluted with 2 tablespoons water.
1 cup cream.

PROCESS: Melt butter in sauce-pan; add flour mixed with seasonings, add egg yolks slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill and serve with potato salad.

BROILED TOMATOES

Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread crumbs mixed with a tablespoon of sugar. Place in a well-buttered broiler and broil five minutes. Remove carefully to a well-buttered shallow ramekin, dot over with bits of butter, finish cooking in the oven, and serve.

BLUEBERRY PIE

Line a deep, perforated pie tin with Plain Paste; brush over with white of egg slightly beaten. Fill with three cups blueberries mixed with one cup sugar, two tablespoons flour, one tablespoon butter cut in bits, one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover with crust, flute the rim and bake thirty-five minutes in a hot oven at first to set the crust, then reduce the heat and finish baking.

CHEESE BALLS

Rub to a paste one roll Neufchatel cheese; to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped, mild red pepper; season with salt and roll with the "butter paddles" in small balls the size of Queen olives. Serve with berry or cherry pies.

ICED CAFÉ AU LAIT

1 cup medium ground coffee.
White 1 egg.
3 cups boiling water.
3 cups scalded milk.
1 cup cold water.

PROCESS: Scald enameled coffee pot. Beat white of egg slightly. Dilute with one-half cup cold water, mix with coffee, turn into coffee pot and add boiling water, stir until well mixed. Place on range and let boil five minutes. Stir down and pour some into a cup to clear the spout of grounds. Return to pot and add remaining half cup of cold water. Place on back of range for ten minutes, where it will keep hot but not boil. After removing coffee to back of range, put milk into double boiler and, when scalded, pour the two together in another scalded coffee pot. Chill and serve.

[Sidenote: _July_

_Fourth Sunday_]

Menu

WATERMELON WITH SHERRY SAUCE

CONSOMMÉ PRINTANIERE--IMPERIAL RINGS

STUFFED HEARTS WITH VEGETABLES

POTATO PUFF

CABBAGE SALAD

RASPBERRY WHIP--WHITE NUT CAKE

ICED COFFEE

* * * * *

WATERMELON WITH SHERRY SAUCE

Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses.

SHERRY SAUCE

Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls.

CONSOMMÉ PRINTANIERE

To one quart of Chicken Consommé add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consommé; drain, place them in hot soup tureen and pour over boiling consommé.

IMPERIAL RINGS

Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily.

STUFFED HEARTS WITH VEGETABLES

Clean and wash three calves' hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, dredge with flour and brown well in hot Cottolene, with two slices onion, four slices carrot, one blade celery cut fine, two sprays parsley, two small bits bay leaf, three cloves and one-half teaspoon peppercorns. When hearts are richly browned, remove to Dutch oven, casserole or deep baking dish. Add two cups Brown Stock, cover closely and cook slowly in the oven until tender (about two hours), basting six times while cooking.

Cut three slices of stale bread one-third inch thick, shape with large round cutter; with a small cutter remove centers to form rings: brush with melted butter and brown delicately in the oven. Arrange them on hot serving platter, set a heart in each ring and surround with new carrots and turnips cut Julienne style and cooked in boiling salted water until tender. There should be one and one-half cups each. Drain and dress with Maître d'Hôtel Butter.

STUFFING FOR HEARTS

1/2 cup cracker crumbs.
1/2 cup stale bread crumbs.
2 inch cube fat salt pork finely chopped.
2 blades celery finely chopped.
1/2 teaspoon finely chopped parsley.
1 tablespoon onion finely chopped.
Salt, pepper.

PROCESS: Mix ingredients in the order given and season well with salt and pepper.

POTATO PUFF

Prepare two and one-half cups hot mashed potatoes. Add two and one-half tablespoons butter, one-half teaspoon baking powder, season with salt and pepper and moisten with one-half cup hot cream or milk, beat thoroughly. Add the whites of two eggs beaten until stiff. Pile lightly in a buttered baking dish and bake until well puffed and browned.

NEW CABBAGE SALAD

Mix two cups of new cabbage, finely shredded, with one-half cup of celery cut in small pieces and one mild onion finely chopped. Add one-half tablespoon Worcestershire Sauce to one cup of boiled salad dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or in nests of crisp lettuce leaves.

RASPBERRY WHIP

1-1/2 cups red raspberries.
1 cup powdered sugar.
White 1 egg.

PROCESS: Mix sugar with berries and turn into bowl in which white of egg is slightly beaten, then mash berries and sugar and mix thoroughly with egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly on a chilled serving dish and surround with macaroons. Serve with

GOLDEN SAUCE

1 egg.
1 cup powdered sugar.
3 tablespoons Sherry wine.

PROCESS: Beat yolks until thick and light, add one half the sugar gradually, beating constantly: beat whites until stiff, gradually adding the remaining half cup sugar. Combine mixtures, add wine and beat thoroughly.

WHITE NUT CAKE

1/3 cup Cottolene.
1-1/2 cups fine sugar.
3/4 cup cold water.
2-1/4 cups pastry flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
Whites 4 eggs beaten until stiff.
1/2 teaspoon Almond extract.
1 cup English walnut meats broken in pieces.

PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour, baking powder and salt, add alternately to first mixture with water, add nut meats and extract; cut and fold in whites of eggs. Bake in a sheet thirty-five minutes in a moderate oven. Spread with

MAPLE FROSTING

1 cup maple sugar.
1/2 cup boiling water.
White 1 egg.
1/8 teaspoon cream of tartar.

PROCESS: Boil sugar, water and cream of tartar together until it spins a thread from tip of spoon. Pour slowly in a fine stream on the beaten white and continue beating until of the consistency to spread over cake. (To get the exact proportion of sugar, weigh one level cup of granulated sugar to ascertain by weight how much Maple sugar is required for this amount of water and white of one egg. It will weigh about one-half pound.)

[Sidenote: _July_

_Fifth Sunday_]

Menu

CREAM OF LETTUCE SOUP

PRESSED CHICKEN TOMATO SALAD

LATTICE POTATOES--GREEN CORN PUDDING

PEACH ICE CREAM--RICH CHOCOLATE CAKE

SPICED ICED TEA

* * * * *

CREAM OF LETTUCE SOUP

2 cups White Stock.
2 heads lettuce.
2 tablespoons rice.
2 tablespoons butter.
1 teaspoon finely chopped onion.
1/2 cup hot cream.
1 egg yolk.
Salt and pepper.
Few grains nutmeg.

PROCESS: Cook the onion in butter five minutes (without browning), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Discard outer leaves of lettuce, using only the hearts for soup.

PRESSED CHICKEN

Disjoint a four- or five-pound fowl, cover with boiling water and let simmer until tender, with one carrot sliced, one onion sliced, a blade or two of celery broken in inch pieces, two sprays parsley and one-half teaspoon peppercorns. Add one tablespoon salt the last hour of cooking. Drain chicken from liquor, remove the skin and bones; strain liquor, return to range and let simmer until reduced to one cup, strain and reserve. When the meat is nearly cold, cut it in small cubes or chop fine; remove all fat from liquor, reheat and add chicken, stirring it slowly, season with salt and pepper if necessary. Decorate a granite, brick-shaped bread pan with "hard boiled" eggs cut in rings or fancy shapes, over these pack the chicken mixture very carefully so as not to disturb the decorations. Cover with a buttered paper, place a weight over paper and let stand over night in a cold place. Serve with Tomato Salad.

TOMATO SALAD

Wash garden cress and shake dry, arrange a bed on large oval platter, discarding all coarse leaves and stems. Peel and chill five uniform-sized tomatoes, cut a slice from the stem ends and scoop out the pulp, invert tomato cups on a plate and set aside in a cool place. Chop fine the solid pulp of the tomato with one chilled and pared cucumber, add two tablespoons finely chopped chives, stir in one cup of Cream Dressing and refill tomato cups with mixture heaping them in pyramids. Dispose these tomato cups at intervals in cress border and place mold of pressed chicken in center.

CREAM SALAD DRESSING

1-1/2 teaspoon salt.
1/2 tablespoon mustard.
1 tablespoon sugar.
1 egg slightly beaten.
2-1/2 tablespoons melted butter.
3/4 cup cream.
4 tablespoons vinegar.

PROCESS: Mix ingredients in the order given, adding vinegar very slowly, beating constantly. Cook in double boiler until mixture thickens; continue beating, strain at once and chill.

LATTICE POTATOES

Wash and pare potatoes of a uniform size. Slice on a corrugated vegetable slicer, which is made for this purpose. Wash slices in cold water, changing the water several times; then let stand several hours in cold water. Drain and dry with crash towels. Fry a few at a time in deep hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace paper doily in a fancy basket.

GREEN CORN PUDDING

To two cups of cooked green corn, cut from the cob (or one can of corn) chopped fine, add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted butter, and two cups scalded milk. Mix well and turn into a buttered pudding dish; bake until firm in moderate oven.

PEACH ICE CREAM NO. 1

1-1/2 cups peach pulp.
1-1/2 cups granulated sugar.
Juice one lemon.
1 quart thin cream.

PROCESS: Pare and stone choice, ripe peaches and rub the pulp through a purée strainer; add sugar and lemon juice, turn into the can of freezer packed in ice and salt (using three measures of crushed ice to one of rock salt); add cream and freeze in the usual way.

RICH CHOCOLATE CAKE

1/2 cup Cottolene.
1-1/2 cups sugar.
4 eggs.
4 squares chocolate.
1 teaspoon cinnamon.
1/3 cup hot water.
1/2 cup milk.
2 cups flour.
3 teaspoons baking powder.
1/4 teaspoon salt.
1 teaspoon vanilla.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add hot water specified in recipe and beat immediately into creamed butter and sugar; add yolks of eggs beaten until thick and light. Mix and sift flour, cinnamon, baking powder and salt; add to first mixture alternately with milk, add vanilla. Cut and fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty to forty-five minutes. Cover with Boiled Frosting (for recipe see Page 56).

SPICED ICED TEA

4 teaspoons tea.
2 cups boiling water.
9 cloves.

PROCESS: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into glasses filled with cracked ice. Sweeten to taste. The flavor of tea is preserved and is much finer by chilling the infusion quickly, before pouring over ice. Allow three cloves for each glass. The large Penang cloves are the best.

_August_

_Hunger is the best seasoning for meat,
And thirst for drink._
--_Cicero._

[Sidenote: _August_

_First Sunday_]

Menu

NOVA SCOTIA CANAPÉS

PAN BROILED FILLETS OF BEEF--SULTANA SAUCE

CARLSBAD POTATOES PEAS AND ONIONS FRENCH STYLE

LETTUCE, PEPPERGRASS AND ONION SALAD

PEACH ICE CREAM--COCOANUT CAKE

COFFEE

* * * * *

NOVA SCOTIA CANAPÉS

Cut white bread in one-third inch slices; stamp out with heart-shaped cutter; spread both sides thinly with butter, brown them delicately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapés on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course.

PAN BROILED FILLETS OF BEEF

Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan, turning every ten seconds for the first two minutes, that the surface may be seared thoroughly, thus preventing the loss of juices. Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft butter. Pour over Sultana Sauce. (For recipe see Page 61.)

CARLSBAD POTATOES

Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons butter and two teaspoons salt. Cook until soft (but not broken), then drain. Return to stew-pan. Add one-third cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley.

PEAS AND ONIONS--FRENCH STYLE

Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without scorching bacon. Remove scraps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add one-third cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve.

LETTUCE, PEPPERGRASS AND ONION SALAD

Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped peppergrass and small, thinly sliced onions, separating the rings. Marinate with French Dressing; chill and serve.

PEACH ICE CREAM No. 2

4 cups milk.
3 cups heavy cream.
1 cup sugar.
1 tablespoon lemon extract.
1/4 teaspoon salt.
2 cups fresh peach pulp.

PROCESS: Pare and pit peaches; stew until soft, rub through a sieve. Then mix ingredients in the order given. Add peach pulp and freeze. Let stand two hours before serving.

COCOANUT CAKE

(For recipe see Page 56.)

[Sidenote: _August_

_Second Sunday_]

Menu

CONSOMMÉ (COLD)

BROILED CHICKEN--SAUCE VIENNAISE

POTATO ROSES CORN FRITTERS

CAULIFLOWER À LA BÉCHAMEL

DRESSED HEAD LETTUCE

SALAD ROLLS

BLACKBERRY ROLY-POLY CREAMY SAUCE

COFFEE

* * * * *

COLD CONSOMMÉ

(For recipe see Page 90.)

BROILED CHICKEN

Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay open and remove entrails, etc., remove ribs and breast-bone, then cut the tendons at joints. Rub bird over with soft butter, sprinkle with salt and place on a well-greased broiler or in a well-greased wire broiler. Cook twenty-five minutes under a gas flame or over glowing coals, turning often. Baste bird over several times with melted butter if it appears dry. When evenly browned, remove to well-greased dripping pan, spread again with soft butter, cover closely, and bake until tender at the joints. Serve with

SAUCE VIENNAISE

Reduce one small can of tomatoes by slow cooking to a thick pulp; when strained there should be two tablespoons. To three-fourths cup Mayonnaise Dressing add three-fourths tablespoon finely chopped capers, one teaspoon finely chopped parsley, two teaspoons each finely chopped gherkins and olives, one teaspoon finely chopped onion or chives. Add tomato pulp, mix well and keep in a cool place until ready to serve.

MASHED POTATOES (FOR ROSES)