Chapter IV: Foreword (4)

~CUCUMBER SAUCE~--Pare two good sized cucumbers and cut a generous piece from the stem end. Grate on a coarse grater and drain through cheese cloth for half an hour. Season the pulp with salt, pepper and vinegar to suit the taste. Serve with broiled, baked or fried fish.

~GHERKIN SAUCE~--Put a sprig of thyme, a bay-leaf, a clove of garlic, two finely chopped shallots, and a cayenne pepper, and salt into a saucepan, with one breakfast cup of vinegar. Place pan on fire and when contents have boiled for thirty minutes, add a breakfast cup of stock or good broth. Strain it through a fine hair sieve and stir in one and one-half ounces of liquefied butter mixed with a little flour to thicken it. Place it back in the saucepan and when it boils stir in it a teaspoonful or so of parsley very finely chopped, two or three ounces of pickle gherkins, and a little salt if required.

~GIBLET SAUCE~--Put the giblets from any bird in the saucepan with sufficient stock or water to cover them and boil for three hours, adding an onion and a few peppercorns while cooking. Take them out, and when they are quite tender strain the liquor into another pan and chop up the gizzards, livers, and other parts into small pieces. Take a little of the thickening left at the bottom of the pan in which a chicken or goose has been braised, and after the fat has been taken off, mix it with the giblet liquor and boil until dissolved. Strain the sauce, put in the pieces of giblet, and serve hot.

~GOOSEBERRY SAUCE~--Pick one pound of green gooseberries and put them into a saucepan with sufficient water to keep them from burning, when soft mash them, grate in a little nutmeg and sweeten to taste with moist sugar. This sauce may be served with roast pork or goose instead of apple sauce. It may also be served with boiled mackerel. A small piece of butter will make the sauce richer.

~HALF-GLAZE SAUCE~--Put one pint of clear concentrated veal gravy in a saucepan, mix it with two wine-glassfuls of Madeira, a bunch of sweet herbs, and set both over the fire until boiling. Mix two tablespoonfuls of potato flour to a smooth paste with a little cold water, then mix it with the broth and stir until thick. Move the pan to the side of the fire and let the sauce boil gently until reduced to two-thirds of its original quantity. Skim it well, pass it through a silk sieve, and it is ready for use.

~HAM SAUCE~--After a ham is nearly all used up pick the small quantity of meat still remaining, from the bone, scrape away the uneatable parts and trim off any rusty bits from the meat, chop the bone very small and beat the meat almost to a paste. Put the broken bones and meat together into a saucepan over a slow fire, pour over them one-quarter pint of broth, and stir about one-quarter of an hour, add to it a few sweet herbs, a seasoning of pepper and one-half pint of good beef stock. Cover the saucepan and stir very gently until well flavored with herbs, then strain it. A little of this added to any gravy is an improvement.

~HORSERADISH SAUCE~--Place in a basin one tablespoonful of moist sugar, one tablespoonful of ground mustard, one teacupful of grated horseradish, and one teaspoonful of turmeric, season with pepper and salt and mix the ingredients with a teacupful of vinegar or olive oil. When quite smooth, turn the sauce into a sauceboat, and it is ready to be served.

~LEMON BUTTER~--Cream four level tablespoons of butter and add gradually one tablespoon of lemon juice mixing thoroughly.

~LEMON SAUCE FOR FISH~--Squeeze and strain the juice of a large lemon into a lined saucepan, put in with it one-fourth pound butter and pepper, and salt to taste. Beat it over the fire until thick and hot, but do not allow to boil. When done mix with sauce the beaten yolks of two eggs. It is then ready to be served.

~LOBSTER BUTTER~--Take the head and spawn of some hen lobsters, put them in a mortar and pound, add an equal quantity of fresh butter, and pound both together, being sure they are thoroughly mixed. Pass this through a fine hair sieve, and the butter is then ready for use. It is very nice for garnishing or for making sandwiches.

~MAITRE D'HOTEL BUTTER~--Cream one-fourth cup of butter. Add one-half teaspoon salt, a dash of pepper and a tablespoon of fine chopped parsley, then, very slowly to avoid curdling, a tablespoon of lemon juice. This sauce is appropriate for beefsteak and boiled fish.

~SAUCE A LA METCALF~--Put two or three tablespoonfuls of butter in a saucepan, and when it melts add about a tablespoonful of Liebig's Extract of Beef; season and gradually stir in about a cupful of cream. After taking off, add a wine-glassful of Sherry or Madeira.

~PARSLEY AND LEMON SAUCE~--Squeeze the juice from a lemon, remove the pips, and mince fine the pulp and rind. Wash a good handful of parsley, and shake it as dry as possible, and chop it, throwing away the stalks. Put one ounce of butter and one tablespoonful of flour into a saucepan, and stir over fire until well mixed. Then put in the parsley and minced lemon, and pour in as much clear stock as will be required to make the sauce. Season with a small quantity of pounded mace, and stir the whole over the fire a few minutes. Beat the yolks of two eggs with two tablespoonfuls of cold stock, and move the sauce to the side of the fire, and when it has cooled a little, stir in the eggs. Stir the sauce for two minutes on the side of the fire, and it will be ready for serving.

~POIVRADE SAUCE~--Put in a stewpan six scallions, a little thyme, a good bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper, two tablespoons of vinegar and two ounces of butter, and let all stew together until nearly all the liquor has evaporated; add one teacupful of stock, two teacupfuls of Spanish sauce. Boil this until reduced to one-half, then serve.

~ROYAL SAUCE~--Put four ounces of fresh butter and the yolks of two fresh eggs into a saucepan and stir them over the fire until the yolks begin to thicken, but do not allow them to cook hard. Take sauce off the fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two tablespoons of Indian soy, one finely chopped green gherkin, one small pinch of cayenne pepper, and a small quantity of salt. When well incorporated keep sauce in a cold place. When cold serve with fish.

~SAUCE FOR FISH~--Simmer two cups of milk with a slice of onion, a slice of carrot cut in bits, a sprig of parsley and a bit of bay-leaf for a few minutes. Strain onto one-quarter cup of butter rubbed smooth with the same flour. Cook five minutes and season with a level teaspoon of salt and a saltspoon of pepper.

~SAUCE MAYONNAISE~--Place in an earthen bowl a couple of fresh egg yolks and one-half teaspoonful of ground English mustard, half pinch of salt, one-half saltspoonful red pepper, and stir well for about three minutes without stopping, then pour in, one drop at a time, one and one-half cupfuls of best olive oil, and should it become too thick, add a little at a time some good vinegar, stirring constantly.

~SAUCE TARTARE~--Use one-half level teaspoon of salt and mustard, one teaspoon of powdered sugar, and a few grains of cayenne beaten vigorously with the yolks of two eggs. Add one-half cup of olive oil slowly and dilute as needed with one and one-half tablespoon of vinegar. Add one-quarter cup of chopped pickles, capers and olives mixed.

~TARTAR SAUCE~--Mix one tablespoon of vinegar, one teaspoon of lemon juice, a saltspoon of salt, a tablespoon of any good catsup and heat over hot water. Heat one-third cup of butter in a small saucepan until it begins to brown, then strain onto the other ingredients and pour over the fish on the platter.

~SHRIMP SAUCE~--Pour one pint of poivrade sauce and butter sauce into a saucepan and boil until somewhat reduced. Thicken the sauce with two ounces of lobster butter. Pick one and one-half pints of shrimps, put them into the sauce with a small quantity of lemon juice, stir the sauce by the side of the fire for a few minutes, then serve it.

~SAUCE FOR FRIED PIKE~--Peel and chop very fine one small onion, one green pepper, half a peeled clove, and garlic. Season with salt, red pepper and half a wine-glassful of good white wine. Boil about two minutes and add a gill of tomato sauce and a small tomato cut in dice shaped pieces. Cook about ten minutes.

ROLLS, BREAD AND MUFFINS

~BREAKFAST ROLLS~--Sift a quart of flour and stir into it a saltspoonful of sugar, a cup of warm milk, two tablespoonfuls of melted shortening and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in a little warm milk and beat in last of all. Set the dough in a bowl to rise until morning. Early in the morning make lightly and quickly into rolls and set to rise near the range for twenty minutes.

~EGG ROLLS~--Two cups flour, one level teaspoon salt, two level teaspoons baking powder, two level tablespoons lard, two level tablespoons butter, one egg, one-half cup milk. Sift together the flour, salt, and baking powder, work in the shortening with the fingers.

Add the egg well beaten and mixed with the milk. Mix well, toss onto a floured board and knead lightly. Roll out and cut in two-inch squares. Place a half-inch apart in a buttered pan. Gash the center of each with a sharp knife. Brush over with sugar and water, and bake fifteen minutes in a hot oven.

~EXCELLENT TEA ROLLS~--Scald one cup of milk and turn into the mixing bowl. When nearly cool add a whole yeast cake and beat in one and a half cups of flour. Cover and let rise. Add one-quarter cup of sugar, one level teaspoon of salt, two beaten eggs, and one-third cup of butter. Add flour enough to make a dough that can be kneaded. Cover and let rise. Roll out one-half inch thick, cut in rounds, brush one-half each with melted butter, fold and press together. Set close together in the pan, cover with a cloth, let rise, and bake.

~LIGHT LUNCHEON ROLLS~--Heat one cup of milk to the scalding point in a double boiler, add one rounding tablespoon of butter, one level tablespoon of sugar, and one level teaspoon of salt. Stir and set into cold water until lukewarm, then add one yeast cake dissolved in one-quarter cup of lukewarm water, and two cups of flour. Beat hard for two or three minutes, cover, and let rise until very light. Add flour to make a dough that can be kneaded and let rise again. Knead, shape into small rolls. Set them close together in a buttered baking pan, let rise light, and bake in a quick oven.

~A PAN OF ROLLS~--Scald one pint of milk and add one rounding tablespoon of lard. Mix in one quart of sifted bread flour, one-quarter cup of sugar, a saltspoon of salt and one-half yeast cake dissolved in one-half cup of lukewarm water. Cover and let rise over night. In the morning roll half an inch thick cut into rounds, spread a little soft butter on one-half of each, fold over and press together. Let rise until light and bake in a quick oven. Rolls may be raised lighter than a loaf of bread because the rising is checked as soon as they are put into the oven.

~RAISED GRAHAM ROLLS~--Scald two cups of milk and melt in it two level tablespoons of butter and one-half level teaspoon of salt. When cool add two tablespoons of molasses and one-half yeast cake dissolved in a little warm water. Add white flour to make a thin batter, beat until smooth and set in a warm place until light. When well risen stir in whole meal to make a dough just stiff enough to knead. Knead until elastic then place it in the original bulk. Flour the board and turn the risen dough out carefully, pat out one inch thick with the rolling pin and make into small rolls. Place these rolls close together in the pan, brush over with milk and let rise until very light. Bake in a quick oven.

~RYE BREAKFAST CAKES~--Beat the egg light, add one-half cup of sugar, two cups of milk, a saltspoon of salt, one and one-half cups of rye meal, one and one-half cups of flour and three level teaspoons of baking powder. Bake in a hot greased gem pan.

~BREAKFAST CAKES~--Sift one cup of corn meal, one-quarter teaspoon of salt and two level teaspoons of sugar together, stir in one cup of thick sour milk, one-half tablespoonful melted butter, one well beaten egg and one-half teaspoon of soda, measured level. Beat hard and bake in gem pans in a quick oven.

~SCOTCH OAT CAKES~--Can be either fried on a griddle or broiled over a fire. The meal for this purpose should be ground fine. Put a quart of the meal in a baking dish with a teaspoonful of salt. Pour in little by little just enough cold water to make a dough and roll out quickly before it hardens into a circular sheet about a quarter of an inch thick. Cut into four cakes and bake slowly for about twenty minutes on an iron griddle. Do not turn but toast after they are cooked.

~SCOTCH SCONES~--Two cups flour, four level teaspoons baking powder, two level tablespoons sugar, one level teaspoon salt, three level tablespoons butter, one whole egg or two yolks, one cup buttermilk. Sift together the flour, baking powder, sugar and salt, and work in the butter with the fingers, then add the buttermilk and egg well beaten. Mix well, turn onto floured board and knead slightly. Roll out one-half inch thick. Cut with small biscuit cutter and cook on a hot griddle, turning once.

~LOG CABIN TOAST FOR BREAKFAST~--This is made up of long strips of bread cut to the thinness of afternoon tea sandwiches, then toasted a delicate brown. All are lightly buttered and piled on a hot plate log cabin fashion.

~OLD FASHION RUSKS~--At night make a sponge as for bread with two cups of scalded milk, a teaspoon of salt, yeast and flour. In the morning put half a cup of butter into two cups of milk and heat until the butter is barely melted, add this to the sponge, one cup of sugar and three beaten eggs. Add flour to make a dough that can be kneaded. Let rise very light. Roll out one and one-half inches thick, cut in round cakes, let rise and bake a deep yellow color.

~WAFFLES SOUTHERN STYLE~--One pint of flour, one pint buttermilk, one egg, half teaspoon soda dissolved in little water, one teaspoon sugar, one teaspoon salt, one teaspoon baking powder, one tablespoon cornmeal, one tablespoon melted butter. Mix as any other batter cake or waffles.

~WHOLE WHEAT POPOVERS~--Put two-thirds cup of whole wheat meal, one and two-thirds cup of white flour, and one-half level teaspoon of salt into a sifter and sift three times. Pour two cups of milk on slowly and stir until smooth. Beat two eggs five minutes, add to the first mixture, and beat again for two minutes. Turn into hot greased iron gem pans and bake half an hour in a rather quick oven.

~BERRY MUFFINS~--Mix two cups sifted flour, one-half teaspoon salt and two rounded teaspoons baking powder. Cream one-quarter cup of butter with one-half cup sugar, add well beaten yolk of one egg, one cup milk, the flour mixture and white of egg beaten stiff. Stir in carefully one heaped cup blueberries which have been picked over, rinsed, dried and rolled in flour. Bake in muffin pans twenty minutes.

~BUTTERMILK MUFFINS~--Sift four cups of flour, one-quarter cup of cornmeal, and one level teaspoon each of salt and soda three times. Beat two eggs well, add a level tablespoon of sugar, four cups of buttermilk, the dry ingredients, and beat hard for two minutes. Bake in muffin rings or hot greased gem pans. One-half the recipe will be enough for a small family.

~ENGLISH MUFFINS~--One pint milk, two level tablespoons shortening (butter or lard), two level teaspoons sugar, one level teaspoon salt, one yeast cake dissolved in one-fourth cup lukewarm water, flour. Scald the milk and add the shortening, sugar, and salt. When lukewarm add the yeast and sufficient flour to make a good batter. Here one's judgment must be used. Beat well and let rise until double in bulk. Warm and butter a griddle and place on it buttered muffin rings. Fill not quite half full of the batter, cover and cook slowly until double, then heat the griddle quickly and cook for about ten minutes, browning nicely underneath. Then turn them and brown the other side. When cool split, toast and butter.

~GRAHAM MUFFINS~--Heat to the boiling point two cups of milk, add a tablespoon of butter and stir until melted. Sift two cups of whole wheat flour, one-half cup of white flour, two teaspoons of baking powder. Pour on the milk and butter, beat, add the yolks of two eggs well beaten, then the stiffly beaten whites. Bake in hot greased gem pans.

~HOMINY MUFFINS~--Sift twice together one and one-half cups of flour, three level teaspoons of baking powder, one level tablespoon of sugar, and a saltspoon of salt. To one cup of boiled hominy add two tablespoons of melted butter and one cup of milk. Add to the dry ingredients and beat, then add two well beaten eggs. Pour the batter into hot greased gem pans and bake.

~MUFFINS~--Sift a saltspoon of salt, two level teaspoons of baking powder, and two cups of flour together. Beat the yolks of two eggs, add one cup of milk, two tablespoons of melted butter, and the dry ingredients. Beat, add lightly the stiffly beaten whites of two eggs, fill hot buttered gem pans two-thirds full, and bake in a hot oven.

~QUICK MUFFINS IN RINGS~--Beat two eggs, yolks and whites separately. Add to the yolks two cups of milk, one level teaspoon of salt, one tablespoon of melted butter and two cups of flour in which two level teaspoons of baking powder have been sifted, and last the stiffly beaten whites of the eggs. When well mixed bake in greased muffin rings on a hot griddle. Turn over when risen and set, as both sides must be browned.

~BOILED RICE MUFFINS~--To make muffins with cooked rice, sift two and one-quarter cups of flour twice with five level teaspoons of baking powder, one rounding tablespoon of sugar, and a saltspoon of salt. Put in one well beaten egg, half a cup of milk, and three-quarters cup of boiled rice mixed with another half cup of milk, and two tablespoons of melted butter. Beat well, pour into hot gem pans and bake.

~BOSTON BROWN BREAD~--To make one loaf sift together one cup of cornmeal, one cup rye meal, and one cup of graham flour, with three-quarters cup of molasses and one and three-quarters cup sweet milk. Add one-half teaspoonful of soda dissolved in warm water. Turn into a well buttered mold which may be a five-pound lard pail, if no other mold is handy. Set on something that will keep mold from bottom of kettle and turn enough boiling water to come half way up on the mold. Cover the kettle and keep the kettle boiling steadily for three and one-half hours. If water boils away add enough boiling water to keep the same amount of water in kettle. Put in molds and cut when cool.

~CRISP WHITE CORNCAKE~--Two cups scalded milk, one cup white cornmeal, two level teaspoons salt. Mix the salt and cornmeal and add gradually the hot milk. When well mixed, pour into a buttered dripping pan and bake in a moderate oven until crisp. Serve cut in squares. The mixture should not be more than one-fourth inch deep when poured into pan.

~CROUTONS~--Croutons made coarsely are no addition to a soup. For the best sort, cut out stale bread into half-inch slices, spread with butter, then trim away the crust. Cut into small cubes, put into a pan and set in a hot oven. If the croutons incline to brown unevenly shake the pan.

~EGG BREAD~--One pint of boiling water, half pint white cornmeal to teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk, bake in a moderate oven.

~GRAHAM BREAD~--Put one cup of scalded and cooled milk, one cup of water, two cups of flour and one-half yeast cake dissolved in one cup of lukewarm water into a bowl and let rise over night. In the morning add a level teaspoon of salt, two rounding cups of graham flour and one-half cup sugar. Beat well, put into two pans and let rise until light and bake one hour.

~NUT BREAD~--One and one-half cups of white flour, two cups of graham flour, one-half cup of cornmeal, one-half cup of brown sugar and molasses, one pint of sweet milk, one cup of chopped walnuts, two teaspoons of baking powder, one-half teaspoon of salt. Bake in a long pan for three-quarters of an hour.

~OATMEAL BREAD~--Over a pint of rolled oats pour a quart of boiling water. When cool add one teaspoonful suet, one teaspoon butter, one-half cup molasses and one-half yeast cake dissolved in a little water. Stir this thoroughly and then add two quarts sifted flour. Do not knead this and allow it to rise over night, and in the morning stir it again, and then put it in well buttered bread pans: let it rise until it fills the pans and then bake in a moderate oven. It takes a little longer to bake than white bread.

~OATMEAL BREAD~--Cook one cup of rolled oats in water for serving at breakfast, and one cup of molasses, one and one-half cups of lukewarm water in which is dissolved one yeast cake and one teaspoon of salt. Mix in enough flour to make a stiff dough, cover and let rise. When very light stir down, put in pans, let rise light and bake in a slow oven. The heat should be sufficient at first to check the rising, then the baking should be slow.

~ORIENTAL OATMEAL BREAD~--Take two cupfuls of rolled oats, put in bread pan, turn on four cupfuls of boiling water, stir for awhile. Add, while hot, a heaping tablespoonful of lard or one scant tablespoonful of butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls of sugar and three of molasses. Now add two cupfuls of cold water (making six cups of water in all) and, if cool enough, add one yeast cake dissolved in a very little water. Now stir in all the white flour it will take until it is as stiff as you can manage it with the spoon. Set in warm place over night, and in the morning with spoon and knife fill your tins part full, let rise to nearly top of pan, then bake an hour for medium size loaves.

~RAISIN BREAD~--Scald three cups of milk and add one teaspoon of salt and two tablespoons of sugar. Cool and add one-half yeast cake, dissolved in one-quarter cup of lukewarm water. Mix in enough flour to make a drop batter and set to rise. When this sponge is light put in two cups of seeded raisins and enough flour to make a soft dough, but stiff enough to knead. Let rise again, then mold into two loaves. Let the loaves double in size and bake slowly, covering with another pan for the first twenty minutes of baking.

~STEAMED BROWN BREAD~--Beat one egg light, add one cup of cornmeal, one cup rye-meal and one and one-half cups of flour sifted with a half level teaspoon of salt. Add one cup of molasses, and after it is turned out put in one level teaspoon of soda and fill with boiling water. Add to the other one-third cup more of the water. Pour into well buttered mold and steam four hours.

~SOUTHERN CORNCAKE~--Mix two cups of white cornmeal, a rounding tablespoon of sugar and a level teaspoon of salt, then pour enough hot milk or milk and water to moisten the meal well, but not to make it of a soft consistency. Let stand until cool, then add three well beaten eggs and spread on a buttered shallow pan about half an inch thick. Bake in a quick oven, cut in squares, split and butter while hot.

~STEAMED CORN BREAD~--Sift together one cup cornmeal and flour and a level teaspoon of salt. Put one level teaspoon soda in one tablespoon of water, add to one-half cup of molasses and stir into the meal with one and two-thirds cups of milk. Beat and turn into a greased mold. Steam four hours, take off the lid of the mold and set in the oven fifteen minutes.

~STEAMED GRAHAM BREAD~--Put into a mixing bowl two cups of sour milk, one cup of molasses, one level teaspoon of salt, two of soda and then enough graham flour to make a batter as stiff as can be stirred with a spoon, adding one-half cup of seeded raisins. Pour into a two-quart mold or lard pail well greased, cover closely and set in a kettle of boiling water that comes two-thirds the depth of the mold. Cover the kettle and keep the water boiling constantly for four hours.

~WHOLE WHEAT BREAD~--Scald one cupful of milk and one teaspoonful of butter, one of salt, one cup of water and one tablespoonful of sugar. When lukewarm add half a cake of compressed yeast dissolved in a little water and enough wheat flour to make a thin batter. Beat vigorously until smooth and let rise until very light. Add as much whole wheat flour as you can beat in with a spoon. Pour into greased tins, let rise until light and bake in moderate oven for one hour.

~ASPARAGUS FRITTERS~--Make a thick sauce with one-half cup of milk, one rounding tablespoon of butter and one-quarter cup of flour. Stir in one cup of cooked asparagus tips and cool. Add one beaten egg and cook on a hot buttered griddle in small cakes.

~CORN FRITTERS~--One-half can corn, one-half cup flour, one-half level teaspoon baking powder, one level teaspoon salt, a dash of cayenne and one egg. Chop the corn fine and add the flour, sifted with the baking powder, salt and cayenne. Add the egg yolk, well beaten and fold in the white beaten stiff. Drop by spoonfuls into hot fat one-half inch deep. Turn once while cooking. When done, drain on brown paper and serve.

~CRUMB GRIDDLE CAKES~--Soak one pint of bread crumbs in one pint of sour milk for an hour, then add a level teaspoon of soda dissolved in one cup of sweet milk, and one well beaten egg, half a teaspoon of salt and flour enough to make a drop batter as thick as griddle cakes are usually made.

~HOMINY CAKES~--To two cups of boiled hominy add two tablespoons of melted butter. Break the whole very fine with spoon or fork. Add two well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper. Form into little cakes, after adding enough milk to make it of the right consistency to handle. Set cakes on buttered dish and dust with a little finely grated cheese. Bake in hot oven and serve at once.

~OATMEAL CAKE~--Mix fine oatmeal into a stiff dough with milk-warm water, roll it to the thinness almost of a wafer, bake on a griddle or iron plate placed over a slow fire for three or four minutes, then place it on edge before the fire to harden. This will be good for months, if kept in a dry place.

~PINEAPPLE PANCAKES~--Make a batter using half pound sifted flour and three good sized eggs with a cupful of milk. This makes a very thin batter. When smooth and free from lumps, bake in a well buttered frying pan, making the cakes about eight inches in diameter. As soon as brown on one side turn. When cooked on both sides remove to a hot serving dish and sprinkle with sweetened pineapple. Bake the remainder of batter in the same way, piling in layers with the pineapple between the cakes. Cut in triangular pieces like pie and serve very hot.

~SQUASH FRITTERS~--To two cups of mashed dry winter squash add one cup of milk, two well beaten eggs, one teaspoon of salt, a little pepper and one heaping teaspoon of baking powder. Beat well and drop by spoonfuls into hot butter or cooking oil and fry.

PIES AND PASTRIES

~A GOOD CRUST FOR GREAT PIES~--To a peck of flour, add the yolks of three eggs. Boil some water, put in half a pound of fried suet and a pound and a half of butter. Skim off the butter and suet and as much of the liquor as will make a light crust. Mix well and roll out.

~CRUST FOR CUSTARDS~--Take a half pound of flour, six ounces of butter, the yolks of two eggs, three spoonfuls of cream. Mix well and roll very thin.

~DRIPPING CRUST~--Take a pound and a half of beef drippings; boil in water, strain and let it get cold, taking off the hard fat. Scrape off and boil it four or five times; then work it up well into three pounds of flour, then add enough cold water to make dough, just stiff enough to roll. This makes a very fine crust.

~PASTE FOR TARTS~--One pound of flour, three-quarters of a pound of butter and just enough cold water to mix together. Beat well with a rolling pin.

~PUFF PASTE~--Take a quarter of a peck of flour, rub in a pound of butter, make it up into a light paste with a little cold waters, just stiff enough to handle; then roll out to about the thickness of a crown piece. Spread over with butter and sprinkle over with flour, then double up and roll out again. Double and roll out seven or eight times. It is then fit for all kinds of pies and tarts that require a puff paste.

~APPLE PIE~--Make up a puff paste crust and lay some around the sides of a dish. Pare and quarter apples. Put a layer of apples in the dish, sprinkle with sugar, and add a little lemon peel, cut up fine, a little lemon juice, a few cloves; then the rest of the apples, sugar and so on. Sweeten to taste. Boil the peels and cores of the apples in a little water, strain and boil the syrup with a little sugar. Pour over the apples. Put on the upper crust and bake. A little quince or marmalade may be used, if desired.

Pears may be used instead of apples, omitting the quince or marmalade.

Pies may be buttered when taken from oven. If a sauce is desired, beat up the yolks of two eggs, add half pint of cream, little nutmeg and sugar. Put over a slow fire, stirring well until it just boils up. Take off the upper crust and pour the sauce over the pie, replacing the crust.

~APPLE PIE--SOUTHERN STYLE~--For four pies half pound butter, quarter pound of lard, half dinner teaspoon of salt, work four cups flour and the above ingredients with a fork, and then mix with ice water and mix it so it will just stick together. Then ready for use.

~BEATEN CREAM PIE~--Line a plate with good paste, prick in several places to prevent rising out of shape. Bake and spread over some jelly or jam about half an inch thick, and cover with one cup of cream beaten stiff with two rounding tablespoons of powdered sugar and flavored with one teaspoon of vanilla.

~LARGE LEMON PIE~--Mix three level teaspoons of corn starch smooth in a little cold water, and stir into three cups of boiling water. Cook five minutes; stir in one level tablespoon of butter, the juice and grated yellow rind of two lemons, one and one-half cups of sugar, and the yolks of three eggs. Cook until the egg thickens, take from the fire and cool. Line a large pie plate with paste and gash it in several places to prevent rising unevenly, bake and fill with the mixture. Cover with a meringue made from the white of three eggs beaten with six level tablespoons of powdered sugar. Set in the oven to color.

~LEMON PIE~--This is an old fashion pie, because it is baked between two crusts, yet many have called it the best of all kinds. Grate the yellow rind of two lemons, take off all the white skin and chop the remainder very fine, discarding all the seeds. Add two cups of sugar and two beaten eggs. Mix well and pour into a paste lined plate cover, and bake thirty minutes.

~NUT MINCE PIES~--One cup of walnut meats chopped fine, two cups of chopped apple, one cup of raisins, one and one-half cups of sugar mixed with one teaspoon each of cinnamon and allspice and one-half teaspoon each of cloves and salt, one-half cup of vinegar and one-half cup of water or fruit juice. Mix thoroughly. This quantity makes two large pies.

~PINEAPPLE CREAM PIE~--One-half cup butter, one cup sugar, one can shredded pineapple, one-half cup milk, two eggs. Cream the butter, add gradually the sugar, then the pineapple, milk and eggs well beaten. Mix well and bake in one crust like custard pie. When cool cover with a meringue or with whipped cream sweetened and flavored with vanilla.

~PLAIN PIE PASTE~--Sift one and one-half cups of flour with a saltspoon of salt and rub in one-quarter cup of lard. Moisten with very cold water until a stiff dough is formed. Pat out and lay on one-quarter cup of cold butter rolled out in a sheet. Fold in three layers, turn half way round, and pat out again. Fold and roll twice more. This will make one large pie with two crusts.

~CHERRY PIE~--Make a good crust, lining the sides of a pie pan. Place stoned cherries, well sweetened, in the pan and cover with upper crust. Bake in slow oven. (A few red currants may be added to the cherries if desired.)

Plums or gooseberry pies may be made in the same way.

~CHERRY PIE~--Roll two large soda crackers into fine dust and stone cherries enough to measure two cups. Line a pie plate with good rich paste and scatter one-half cup of sugar over. Sprinkle one-half of the cracker dust, and over that one-half of the cherries. Repeat the three layers, pour on one cup of cherry juice and cold water, cover with paste and bake in a moderate oven.

~FRESH RASPBERRY PIE~--Line a pie plate with rich paste, fill with raspberries and scatter on sugar to sweeten. Cover with a crust and bake in a quick oven. When done draw from the oven, cut a gash in the top, and pour in the following mixture: The yolks of two eggs beaten light with a tablespoon of sugar and mixed with one cup of hot thin cream. Set back in the oven for five minutes.

~GREEN CURRANT PIE~--Stew and mash a pint of rather green currants, sweeten abundantly, add a sprinkling of flour or a rolled cracker and bake with two crusts. Dust generously with powdered sugar.

~GREEN TOMATO PIE~--Take green tomatoes not yet turned and peel and slice wafer thin. Fill a plate nearly full, add a tablespoonful vinegar and plenty of sugar, dot with bits of butter and flavor with nutmeg or lemon. Bake in one or two crusts as preferred.

~LEMON CREAM PIE~--Stir into one cup of boiling water one tablespoonful of cornstarch dissolved in a little cold water. Cook until thickened and clear, then add one cup of sugar, a teaspoonful of butter, and the juice and grated rind of two lemons. Add the beaten yolks of three eggs and take from the fire. Have ready the bottom crust of a pie that has been baked, first pricking with a fork to prevent blisters. Place the custard in the crust and bake half an hour. When done take from the oven and spread over the top a meringue made from the stiffly whipped whites of the eggs, and three tablespoonfuls of sugar. Shut off the oven so it will be as cool as possible giving the meringue plenty of time to rise, stiffen and color to a delicate gold.

~APPLE FRITTERS~--Beat the yolks of eight eggs and the white of four together. Add a quart of cream. Put over a fire and heat until you can bear your finger in it. Add quarter of a pint of sack, three-quarters of a pint of ale and make a posset of it. When cool put in nutmeg, ginger, salt and flour. The batter should be pretty thick. Add pippins, sliced or scraped and fry in deep fat.

~APPLE SLUMP~--Fill a deep baking dish with apples, pared, cored and sliced. Scatter on a little cinnamon and cover with good paste rolled a little thicker than for pie. Bake in a moderate oven until the apples are done, serve in the same dish, cutting the crust into several sections. Before cutting, the crust may be lifted and the apples seasoned with butter and sugar, or the seasoning may be added after serving. A liquid or a hard sauce may be served with the slump. If the apples are a kind that do not cook easily bake half an hour, then put on the crust and set back in the oven.

~BREAD PUFFS WITH SAUCE~--When bread dough is raised light, cut off small pieces and pull out two or three inches long. Fry like doughnuts in deep fat and put into a deep dish, turn over the puffs a cream sauce seasoned with salt and pepper.

~CHERRY DUMPLINGS~--Sift two cups of pastry flour with four level teaspoons of baking powder and a saltspoon of salt. Mix with three-quarters cup of milk or enough to make a soft dough. Butter some cups well, put a tablespoon of dough in each, then a large tablespoon of stoned cherries and another tablespoon of dough. Set in a steamer or set the cups in a pan of hot water and into the oven to cook half an hour. Serve with a sweet liquid sauce.

~COTTAGE CHEESE TARTLETS~--One cup cheese, three level tablespoons sugar, few grains salt, two teaspoons melted butter, one tablespoon lemon juice, yolks two eggs, one-fourth cup milk, whites two eggs. Press the cheese through a potato ricer or sieve, then add the sugar, salt, butter, lemon juice, and the egg yolks well beaten and mixed with the milk. Mix well and fold the whites of the eggs beaten stiff. Line individual tins with pastry and fill three-fourths full with the mixture. Bake in a moderate oven for thirty minutes.

~PRUNE TARTS~--Wash the prunes thoroughly and soak over night or for several hours. Cook in the same water. When very tender rub them through a sieve. To one cup of the pulp add one tablespoon of lemon juice, the yolks of two eggs beaten with one-half cup of thin cream and a few grains of salt. Mix well and sweeten to taste, then fold in the whites of two eggs beaten very stiff. Line small tins with paste, fill with the mixture and bake in a moderate oven. Serve cold.

~RASPBERRY DUMPLINGS~--Wash one cup of rice and put into the double boiler. Pour over it two cups of boiling water, add one-half teaspoon of salt and two tablespoons of sugar and cook thirty minutes or until soft. Have some small pudding cloths about twelve inches square, wring them out of hot water and lay them over a small half pint bowl. Spread the rice one-third of an inch thick over the cloth, and fill the center with fresh raspberries. Draw the cloth around until the rice covers the berries and they are a good round shape. Tie the ends of the cloth firmly, drop them into boiling water and cook twenty minutes. Remove the cloth and serve with lemon sauce.

~TART SHELLS~--Roll out thin a nice puff paste, cut with a small biscuit cutter. With cutter take out the centers of two or three of these, lay the rings thus made on the third and bake immediately. Shells may also be made by lining pattypans with the paste; if the paste is light the shells will be fine and may be used for tarts or oyster patties. Filled with jelly and covered with meringue (a tablespoonful of sugar to the white of an egg), and browned in the oven.

~BAVARIAN CREAM~--Soak one-quarter of a box of gelatin in cold water until it is soft, then dissolve it in a cup of hot milk with one-third of a cup of sugar. Flavor with vanilla and set away to cool. Whip one pint of cream and when the gelatin is cold and beginning to stiffen stir in the cream lightly. Form in mold.

~BOILED CUSTARD~--Heat two cups of milk in a double boiler and pour on to the yolks of three eggs beaten light, with three rounding tablespoons of sugar and a pinch of salt. Return to the double boiler and cook until the spoon will coat with the custard. Cool and add flavoring.

~CALLA LILIES~--Beat three eggs and a rounding cup of sugar together, add two-thirds cup of flour and one-half teaspoon of lemon flavoring. Drop in teaspoonfuls on a buttered sheet, allowing plenty of room to spread in baking. Bake in a moderate oven, take up with a knife, and roll at once into lily shape. Bake but four or five at a time because if the cakes cool even a little they will break. Fill each with a little beaten and sweetened cream.

~COCOA CUSTARD~--For three cups of milk allow four teaspoons of cocoa, three beaten eggs, three tablespoons of sugar, and three-quarters teaspoon of vanilla. Heat the milk, stir in the cocoa, and cool a little before pouring over the egg and sugar. Bake in custard cups set in a pan of hot water in a moderate oven.

~COFFEE CREAM~--Have one and one-half cups of strong coffee hot, add one level tablespoon of gelatin soaked in one-half cup of milk for fifteen minutes. When well dissolved add two-thirds cup of sugar, a saltspoon of salt, and the yolks of three eggs beaten light, stir in the double boiler till thick, take from the fire, and add the white of three eggs beaten stiff and one-half teaspoon of vanilla. Fill molds that have been dipped in cold water, set in cool place and when firm unmold and serve with powdered sugar and cream.

~COFFEE CUP CUSTARD~--One quart milk, one-fourth cup ground coffee, four eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half teaspoon vanilla. Tie the coffee loosely in a piece of cheesecloth and put into double boiler with the milk. Scald until a good coffee color and flavor is obtained, then remove from the fire. Remove the coffee. Beat the eggs and add the sugar, salt and vanilla, then pour on gradually the milk. Strain into cups, place in a pan of hot water, and bake in a moderate oven until firm in the middle. Less vanilla is required when combined with another flavoring.

CAKES, CRULLERS AND ECLAIRS

~ALMOND CAKES~--One pound sifted flour, one-half pound butter, three-fourths pound sugar, two eggs, one-half teaspoon ground cinnamon, four ounces of almonds blanched and chopped very fine. Two ounces of raisins finely chopped. Mix all the dry ingredients together, then rub in the butter, add eggs and spices last of all, roll out half an inch thick, cut in fancy shapes and bake in a slow oven.

~ALMOND CHEESE CAKES~--Blanch and pound to a fine paste one cupful almonds. As you pound them add rose water, a few drops at a time to keep them from oiling. Add the paste to one cupful milk curd, together with a half cup cream, one cupful sugar, three beaten egg yolks and a scant teaspoonful of rose water. Fill patty pans lined with paste and bake in hot oven ten minutes.

~AUNT AMY'S CAKE~--Take two eggs, one and one-half cups of sugar, one cup of sour milk, one-half cup of butter, two cups of flour and one teaspoonful of soda. Spice to taste. This is a good cake and one which is also inexpensive in baking. Use a moderate oven and bake in loaves rather than sheets.

~BALTIMORE CAKE~--Beat one cupful of butter to a cream, using a wood cake spoon. Add gradually while beating constantly two cupfuls fine granulated sugar. When creamy add a cupful of milk, alternating with three and one-half cupfuls pastry flour that has been mixed and sifted with two teaspoonfuls of baking powder. Add a teaspoonful of vanilla and the whites of six eggs beaten stiff and dry. Bake in three buttered and floured shallow cake tins, and spread between the layers and on top the following icing: Put in a saucepan three cups sugar, one cup water. Heat gradually to the boiling point, and cook without stirring until the syrup will thread. Pour the hot syrup gradually over the well beaten whites of three eggs and continue beating until of the right consistency for spreading. Then add one cupful chopped and seeded raisins, one cup chopped pecan meats and five figs cut in strips.

~BALTIMORE CAKE--~For this cake use one cupful butter, two cupfuls sugar, three and one-half cupfuls flour, one cupful sweet milk, two teaspoonfuls baking powder, the whites of six eggs and a teaspoonful of rose water. Cream the butter, add the sugar gradually, beating steadily, then the milk and flavoring, next the flour sifted with the baking powder, and lastly the stiffly beaten whites folded in at the last. Bake in three layer cake tins in an oven hotter than for loaf cake. While baking prepare the filling. Dissolve three cupfuls sugar in one cupful boiling water, and cook until it spins a thread. Pour over the stiffly beaten whites of three eggs, stirring constantly. Add to this icing one cupful chopped raisins, one cupful chopped nut meats, preferably pecans or walnuts, and a half dozen figs cut in fine strips. Use this for filling and also ice the top and sides with it.

~BREAD CAKE--~Cream one cup of sugar and one-half cup of butter, add one-half cup of milk, two cups of flour sifted with three teaspoons of baking powder and last the stiffly beaten whites of three eggs and half a teaspoon of vanilla flavoring. Bake in one loaf.

~BRIDE'S CAKE--~One and one-half cupfuls of sugar, one-half cupful of butter, one-half cupful of sweet milk, two cupfuls of flour, one-quarter cupful cornstarch, six egg whites, one and one-half teaspoonfuls baking powder, one teaspoonful vanilla. Cream the sugar and butter, add milk, flour and cornstarch into which the baking powder has been thoroughly sifted, stir in the whites of eggs quickly with the flavoring.

~BUTTERMILK CAKE--~Cream three tablespoons of butter with one cup of sugar, add one cup of buttermilk, one well beaten egg, two cups of flour sifted with four teaspoons of baking powder and one-half cup of seeded raisins cut in pieces and rolled in flour.

~CHOCOLATE CAKE--~Beat one cup of butter to a cream with two cups of sugar, add the yolks of five eggs, beaten until light-colored, and one cup of milk. Sift three and one-half cups of flour with five level teaspoons of baking powder and add to the first mixture. Stir well and fold in the beaten whites of two eggs. Beat in layer cake tins and spread the following mixture between when the cakes are nearly cold. Beat one and one-half cups of powdered sugar, three level tablespoons of cocoa, one teaspoon of vanilla, and the whites of three eggs together until a smooth mixture is made that will spread easily. The exact amount of sugar varies a little on account of size of eggs.

~CHOCOLATE CAKE~--Cook one cup of sugar, one-half cup of milk, one-half cup of grated chocolate and the beaten yolk of one egg together until smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup of butter to a cream, add one cup of sugar slowly, and beat smooth. Add two beaten eggs, one-half cup of milk, two cups of flour in which two-thirds teaspoon of soda has been sifted and when well beaten add the cool chocolate mixture. Bake in four layers and put together with a white boiled icing.

~CHOCOLATE CAKE~--Cook one cup of sugar, one-half cup of milk, one cup of grated chocolate and the beaten yolk of one egg together until smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup of butter to a cream, add one cup of sugar slowly and beat smooth. Add two beaten eggs, one-half cup of milk, two cups of flour in which two-thirds teaspoon of soda has been sifted, and when well beaten add the cool chocolate mixture. Bake in four layers and put together with a white boiled icing.

~CHOCOLATE LAYER CAKE~--Beat a half cupful butter to a cream, adding gradually one cupful sugar. When light beat in a little at a time, a half cupful milk and a teaspoonful vanilla. Beat the whites of six eggs to a stiff froth and sift a teaspoonful and a half with two cupfuls flour. Add the sifted flour to the mixture. Then fold in the whipped whites. Have three buttered layer cake tins ready and put two-thirds of the mixture into two of them, into the third tin put the remainder of the batter, having first added to it two tablespoons melted chocolate. Bake the cakes in a rather quick oven for twenty minutes. Put a layer of the white cake on a large plate and cover with white icing, on this lay a dark layer and cover with more of the white icing. On this put the third cake and cover with the chocolate icing. Put into a graniteware pan one cupful and a half cupful water and cook gently until bubbles begin to rise from bottom. Do not stir or shake while cooking. Take at once from the stove and pour in a thin stream over the stiffly whipped whites of two eggs. Beat it until thick, flavor with vanilla, and use two-thirds of this for the white icing. Into the remainder put a tablespoon and a half melted chocolate and a suspicion of cinnamon extract, and frost the top and sides of the cake.

~CHOCOLATE LOAF CAKES~--Cream one cup of butter, add two and one-half cups of sugar and beat to a cream. Beat the yolks of five eggs light, add to the butter and sugar, with one cup of milk and three cups of flour in which four level teaspoons of baking powder have been sifted, the stiffly beaten whites of five eggs and two teaspoons of vanilla flavoring and two squares of chocolate melted. Bake in a moderate oven.

~COCOA CAKE~--Cream one-half cup of butter, add one cup of sugar, and beat again. Add the beaten yolks of three eggs and a teaspoon of vanilla. Sift two cups of pastry flour twice with one-quarter cup of cocoa and four level teaspoons of baking powder. Add to the first mixture alternately with three-quarters cup of milk, beat hard, and fold in the stiffly beaten whites of three eggs. Bake in a loaf and cover with white icing.

~CREAM CAKE OR PIE~--This recipe makes a simple layer cake to be filled in various ways. Cream one-quarter cup of butter with one cup of sugar, add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat hard, then mix in one-half cup of milk alternately with one and one-half cups of flour sifted twice with two level teaspoons of baking powder. Beat just enough to make smooth, then fold in lightly the stiffly beaten whites of two eggs and pour into an oblong shallow pan that is buttered, floured and rapped to shake out all that is superfluous. Bake about twenty minutes, take from pan and cool. Just before serving split the cake and fill with a cooked cream filling or with sweet thick cream beaten, sweetened with powdered sugar and flavored to the taste.

~CREAM LAYER CAKE~--Cream one-quarter cup of butter well with one cup of sugar, add the yolks of three eggs beaten light, one-half cup of milk, then one and one-half cups of flour sifted twice with three level teaspoons of baking powder. Stir in lightly last of all the whites of three eggs beaten stiff. Bake in a pan large enough to make one thin cake and bake. Cool and split, then spread on one-half pint of cream beaten light, sweetened, and flavored with a few drops of vanilla. Put on the top cake and dust with powdered sugar.