Chapter VIII: Part 8

The yolks of two uncooked eggs, half a cupful of oil, three table- spoonfuls of vinegar, one of mustard, one teaspoonful of sugar, one- quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one table-spoonful of chopped capers, one of chopped cucumber pickles. Make the same as mayonnaise dressing. Add the chopped ingredients the last thing. This sauce can be used with fried and broiled meats and fish, and with meats served in jelly.

Champagne Sauce.

Mix thoroughly a table-spoonful of butter with one of flour. Set the sauce-pan on the fire, and stir constantly until the mixture is dark brown; then pour into it half a pint of boiling gravy (the liquor in which pieces of lean meat have boiled until it is very rich). Pour in this gravy slowly, and stir slowly and continually. Let boil up once, season well with pepper and salt, and strain. Add half a cupful of champagne, and serve.

Port Wine Sauce for Game.

Half a tumbler of currant jelly, half a tumbler of port wine, half a tumbler of stock, half a teaspoonful of salt, two table-spoonfuls of lemon juice, four cloves, a speck of cayenne. Simmer the cloves and stock together for half an hour. Strain on the other ingredients, and let all melt together. Part of the gravy from the game may be added to it.

Currant Jelly Sauce.

Three table-spoonfuls of butter, one onion, one bay leaf, one sprig of celery, two table-spoonfuls of vinegar, half a cupful of currant jelly, one table-spoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game.

Bread Sauce for Game.

Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion, two table-spoonfuls of butter, and salt and pepper. Dry the bread in a warm oven, and roll into rather coarse crumbs. Sift; and put the fine crumbs which come through, and which make about one-third of a cupful, on to boil with the milk and onion. Boil ten or fifteen minutes, and add a table-spoonful of butter and the seasoning. Skim out the onion. Fry the coarse, crumbs a light brown in the remaining butter, which must be very hot before they are put in. Stir over a hot fire two minutes, being watchful not to burn. Cover the breasts of the roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish.

FORCE-MEAT AND GARNISHES.

Force-Meat for Game.

One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three table-spoonfuls of onion juice, one table-spoonful of salt, half a teaspoonful of pepper, six mushrooms, the yolks of four eggs, a speck each of clove, cinnamon, mace and nutmeg. Chop the veal, pork, ham and mushrooms _very fine_, and, with a pestle, pound to a powder. Cook the bread and milk together, stirring often, until the former is soft and smooth. Set away to cool, first adding the butter and seasoning to it. When cold, add to the powdered meat. Mix thoroughly, and rub through a sieve. Add the yolks of the eggs. This force-meat is used for borders in which to serve hot entrees of game. It is also used in game pies, and sometimes for _quenelles._ When used for a border it is put in a well-buttered mould and steamed three hours. It is then turned out on a flat dish, and the hot salmis, blanquette or ragout is poured into the centre.

Ham Force-Meat.

Two pounds of cooked ham, chopped, and then pounded very fine; one pound of bread crumbs, one pint of milk, the yolks of four eggs, one table-spoonful of mixed mustard, one teaspoonful of salt, a speck of cayenne, one cupful of brown sauce. Make as directed for force-meat for game.

Veal Force-Meat.

Three pounds of veal, one cupful of butter, one pint of bread crumbs, one pint of milk, one pint of white sauce, two table-spoonfuls of salt, half a teaspoonful of pepper, two table-spoonfuls of Halford sauce, two of onion juice, the yolks of six eggs, half a teaspoonful of grated nutmeg, two table-spoonfuls of chopped parsley. Make and use the same as game force-meat.

Chicken Force-Meat.

Use only the breast of the chicken. Make the same as veal force-meat, using cream, however, with the bread crumbs, instead of milk. This force-meat is for the most delicate entries only. Either the chicken or veal can be formed into balls about the size of a walnut and fried or poached for soups.

Fish Force-Meat.

This can be made the same as veal force-meat. Salmon and halibut will be found the best kinds of fish to use for it. The force-meat is for entrees of fish.

Force-meat is sometimes formed into a square or oval piece for the centre of the dish. It should be about an inch and a half thick. Place on a buttered sheet or plate and steam two hours. When cooked, slip on to the centre of the dish. Arrange the entree on this, and pour the sauce around the base. Delicate cutlets, sweetbreads, etc., can be used here. Veal or chicken force-meat is the best for all light entrees.

Jelly Border.

Make one quart of aspic jelly. Set the plain border mould (see rice border, under Entries) in a pan with a little ice and water. Pour enough of the liquid jelly into the mould to make a layer half an inch deep. Let this get hard. When hard, decorate with cooked carrot and beet, and the white of a hard-boiled egg. These must all be cut in pretty shapes with the vegetable cutter, and arranged on the jelly. Very carefully add two table-spoonfuls of jelly, and let it harden. Fill with the remainder of the jelly, and set away to harden. At serving time put the mould for half a minute in a pan of warm water. Wipe it, and turn the jelly on a cold flat dish. Fill the centre with salad, boned fowl, or anything else you choose.

Marinade for Fish.

One quart of cider, two slices of carrot, one large onion, four cloves, a bouquet of sweet herbs, two table-spoonfuls of butter, two of salt, half a teaspoonful of pepper and the same quantity of mustard. Cook the onion and carrot in the butter for ten minutes, and add the other ingredients. Cover the sauce-pan, and simmer one hour and a half. This is for stewing fish. It should be strained on the fish, and that should simmer forty minutes.

Cold Marinade.

A bouquet of sweet herbs, the juice of half a lemon, two table- spoonfuls of oil, six of vinegar, one of onion juice, a speck of cayenne, one teaspoonful of salt, one-fourth of a teaspoonful of pepper, one-tenth of a teaspoonful of ground clove. Mix all together. Sprinkle on the meat or fish, which should stand ten or twelve hours. This is particularly for fish, chops, steaks and cutlets which are to be either fried or broiled. Any of the flavorings that are not liked may be omitted. When cooked meats or fish are sprinkled with salt, pepper and vinegar, as for salads, they are said to be marinated.

To Get Onion Juice.

Feel the onion, and grate on a large grater, using a good deal of pressure.

To Fry Parsley.

Wash the parsley, and wipe dry. Put in the frying basket and plunge into boiling fat for half a minute.

To Make Spinach Green.

Wash a peck of spinach. Pour on it two quarts of boiling water. Let it stand one minute. Pour off the water, and pound the spinach to a soft pulp. Put this in a coarse towel and squeeze all the juice into a small frying-pan. (Two people, by using the towel at the same time, will extract the juice more thoroughly than one can.) Put the pan on the fire, and stir until the juice is in the form of curd and whey. Turn this on a sieve, and when all the liquor has been drained off, scrape the dry material from the sieve, and put away for use. Another mode is to put with the juice in the frying-pan three table-spoonfuls of sugar. Let this cook five minutes; then bottle for use. This is really the more convenient way. Spinach green is used for coloring soups, sauces and creams.

Points of Lemon.

Cut fresh lemons in thin slices, and divide these slices into four parts. This gives the points. They are used as a garnish for salads and made dishes.

To Make a Bouquet of Sweet Herbs.

Put two sprigs of parsley on the table, and across them lay two bay leaves, two sprigs of thyme, two of summer savory, and two _leaves_ of sage. Tie all the other herbs (which are dry) with the parsley. The bouquet is for soups, stews, game, and meat jellies. When it can be obtained, use tarragon also.

VEGETABLES.

All green vegetables must be washed thoroughly in cold water and dropped into water which has been salted and is just beginning to boil There should be a table-spoonful of salt for every two quarts of water. If the water boils a long time before the vegetables are put in it loses all its gases, and the mineral ingredients are deposited on the bottom and sides of the kettle, so that the water is flat and tasteless: the vegetables will not look green, nor have a fine flavor. The time of boiling green vegetables depends very much upon the age, and how long they have been gathered. The younger and more freshly gathered, the more quickly they are cooked. The following is a time- table for cooking:

Potatoes, boiled. 30 minutes.

Potatoes, baked. 45 minutes.

Sweet Potatoes, boiled. 45 minutes.

Sweet Potatoes, baked. 1 hour.

Squash, boiled. 25 minutes.

Squash, baked. 45 minutes.

Green Peas, boiled. 20 to 40 minutes.

Shell Beans, boiled. 1 hour.

String Beans, boiled. 1 to 2 hours.

Green Corn. 25 minutes to 1 hour.

Asparagus. 15 to 30 minutes.

Tomatoes, fresh. 1 hour.

Tomatoes, canned. 30 minutes.

Cabbage. 45 minutes to 2 hours.

Cauliflower. 1 to 2 hours.

Dandelions. 2 to 3 hours.

Beet Greens. 1 hour.

Onions. 1 to 2 hours.

Turnips, white. 45 minutes to 1 hour.

Turnips, yellow. 1 1/2 to 2 hours.

Parsnips. 1 to 2 hours.

Carrots. 1 to 2 hours.

Nearly all these vegetables are eaten dressed with salt, pepper and butter, but sometimes a small piece of lean pork is boiled with them, and seasons them sufficiently.

Potatoes.

No other vegetable is in America so commonly used and abused. The most inexperienced housekeeper takes it as a matter of course that she or her cook cannot fail of boiling potatoes properly. The time of cooking the potato, unlike that of nearly all other vegetables, does not vary with age or freshness; so there need never be a failure. In baking, the heat of the oven is not always the same, and the time of cooking will vary accordingly. The potato is composed largely of starch. Cooking breaks the cells and sets this starch free. If the potato is removed from heat and moisture as soon as this occurs, it will be dry and mealy, but if it is allowed to boil or bake, even for a few minutes, the starch will absorb the moisture, and the potato will become soggy and have a poor flavor.

Boiled Potatoes.

Twelve medium-sized potatoes, one table-spoonful of salt, boiling water to cover. Pare the potatoes, and if old, let them stand in cold water an hour or two, to freshen them. Boil fifteen minutes; then add the salt, and boil fifteen minutes longer. Pour off _every drop_ of water. Take the cover from the sauce-pan and shake the potatoes in a current of cold air (at either the door or window). Place the saucepan on the back part of the stove, and cover with a clean coarse towel until serving time. The sooner the potatoes are served, the better. This rule will ensure perfectly sweet and mealy potatoes, if they were good and ripe at first.

Mashed Potatoes.

Twelve potatoes, one and a half table-spoonfuls of salt, one table- spoonful of butter, half a cupful of boiling milk. Pare and boil as directed for boiled potatoes, and mash fine and light. Add the salt and butter. Beat well; then add the milk, and beat as you would for cake. This will give a light and delicate dish of potatoes. The potatoes must be perfectly smooth before adding the other ingredients.

Purée of Potato.

Prepare the potatoes as directed for mashed potatoes, except use a generous cupful of milk and half a teaspoonful of pepper. If the puree is to serve as a foundation for dry meats, like grouse, veal or turkey, use a cupful of rich stock instead of the milk. This preparation, spread on a hot platter, with any kind of cold meat or fish that has been warmed in a little sauce or gravy, heaped in the centre of it, makes a delightful dish for lunch or dinner.

Potato Puffs.

Prepare the potatoes as directed for mashed potato. While _hot,_ shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brash over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately.

Riced Potato.

Have a flat dish and the colander hot. With a spoon, rub mashed potato through the colander on to the hot dish. Be careful that the colander does not touch the potato on the dish. It is best to have only a few spoonfuls of the potato in it at one time. When all has been pressed through, place the dish in the oven for five minutes.

Potato à la Royale.

One pint of hot toiled potatoes, a generous half cupful of cream or milk, two table spoonfuls of butter, the whites of four eggs and yolk of one, salt and pepper to taste. Beat the potato very light and fine. Add the seasoning, milk and butter, and lastly the whites of the eggs, beaten to a stiff froth. Turn into a buttered escalop dish. Smooth with a knife and brush over with the yolk of the egg, which has been well beaten. Brown quickly, and serve. It will take ten minutes to brown. The dish in which it is baked should hold a little more than a quart.

Potatoes à l'Italienne.

Prepare the potatoes as for serving _à la royale_. Add one table- spoonful of onion juice, one of finely-chopped parsley, and half a cupful of finely-chopped cooked ham. Heap lightly in the dish, but do not smooth. Sprinkle on this one table-spoonful of grated Parmesan cheese. Brown quickly, and serve. The cheese may be omitted if not liked.

Thin Fried Potatoes.

Pare and cut raw potatoes _very thin_, with either the vegetable slicer or a sharp knife. Put them in cold water and let them stand in a cold place (the ice chest is best) from ten to twenty-four hours. This draws out the starch. Drain them well. Put about one pint in the frying basket, plunge into boiling lard, and cook about ten minutes. After the first minute set back where the heat will decrease. Drain, and dredge with salt. Continue this until all are fried. Remember that the fat must be hot at first, and when it has regained its heat after the potatoes have been added, must be set back where the potatoes will not cook fast. If the cooking is too rapid they will be brown before they have become crisp. Care must also be taken, when the potatoes are first put in the frying kettle, that the fat does not boil over. Have a fork under the handle of the basket, and if you find that there is danger, lift the basket partly out of the kettle. Continue this until all the water has evaporated; then let the basket remain in the kettle. If many potatoes are cooked in this way for a family, quite an amount of starch can be saved from the water in which they were soaked by pouring off the water and scraping the starch from the bottom of the vessel. Dry, and use as any other starch.

French Fried Potatoes.

Pare small uncooked potatoes. Divide them in halves, and each half in three pieces. Put in the frying basket and cook in boiling fat for ten minutes. Drain, and dredge with salt. Serve hot with chops or beefsteak. Two dozen pieces can be fried at one time.

Potatoes à la Parisienne.

Pare large uncooked potatoes. Cut little balls out of these with the vegetable scoop. Six balls can be cut from one large potato. Drop them in ice water. When all are prepared, drain them, and put in the frying basket. This can be half full each time--that is, about three dozen balls can be put in. Put the basket carefully into the fat, the same as for thin fried potatoes. Cook ten minutes. Drain. Dredge with salt, and serve very hot. These are nice to serve with a fillet of beef, beefsteak, chops or game. They may be arranged on the dish with the meats, or served in a separate dish.

Potato Balls Fried in Butter.

Cut little balls from cooked potatoes with the vegetable scoop. After all the salt has been washed from one cupful of butter (chicken fat will do instead), put this in a small frying-pan. When hot, put in as many potato balls as will cover the bottom, and fry until a golden brown. Take up, drain, and dredge with salt. Serve very hot. These balls can be cut from raw potatoes, boiled in salted water five minutes, and fried in the butter ten minutes. When boiled potatoes are used, the part left after the balls have been cut out, will answer for creamed or Lyonnaise potatoes; but when raw potatoes are used, the part left should be put into cold water until cooking time, and can be used for mashed or riced potatoes.

Potatoes Baked with Roast Beef.

Fare rather small potatoes, and boil for twelve minutes in salted water. Take up and put on the grate with roast beef. Bake twenty-five or thirty minutes. Arrange on the dish with the beef, or, if you prefer, on a separate dish.

Broiled Potatoes.

Cut cold boiled potatoes in slices a third of an inch thick. Dip them in melted butter and _fine_ bread crumbs. Place in the double broiler and broil over a fire that is not too hot. Garnish with parsley, and serve on a hot dish. Or, season with salt and pepper, toast till a delicate brown, arrange on a hot dish, and season with butter.

Lyonnaise Potatoes.

One quart of cold boiled potatoes, cut into dice; three table- spoonfuls of butter, one of chopped onion, one of chopped parsley, salt, pepper. Season the potatoes with the salt and pepper. Fry the onions in the butter, and when they turn yellow, add the potatoes. Stir with a fork, being careful not to break them. When hot, add the parsley, and cook two minutes longer. Serve immediately on a hot dish.

Duchess Potatoes.

Cut cold boiled potatoes into cubes. Season well with salt and pepper, and dip in melted butter and lightly in flour. Arrange them on a baking sheet, and bake fifteen minutes in a quick oven. Serve _very hot_.

Housekeeper's Potatoes.

One quart of cold boiled potatoes, cut into dice; one pint of stock, one table-spoonful of chopped parsley, one of butter, one teaspoonful of lemon juice, salt, pepper. Season the potatoes with the salt and pepper, and add the stock. Cover, and simmer twelve minutes. Add lemon juice, butter and parsley, and simmer two minutes longer.

Potatoes à la Maître d' Hôtel.

One quart of cold boiled potatoes, cut into dice; one scant pint of milk, one table-spoonful of chopped parsley, three of butter, one teaspoonful of lemon juice, salt, pepper, the yolks of two eggs, one teaspoonful of flour. Mix the butter, flour, lemon juice, parsley and yolks of eggs together. Season the potatoes with salt and pepper. Add the milk, and put on in the double boiler. Cook five minutes; then add the other ingredients, and cook five minutes longer. Stir often.

Stewed Potatoes.

One quart of cold boiled potatoes, cut into little dice j one pint and a half of milk, one table-spoonful of parsley, one of flour, two of butter, salt, pepper. Put the potatoes in the double boiler, and dredge them with the salt, pepper and flour. Add the parsley, butter and milk. Cover, and put on to boil. Cook twelve minutes. Serve very hot.

Creamed Potatoes.

One quart of cold boiled potatoes, cut in very _thin_ slices; one pint of cream sauce, salt, pepper. Season the potatoes with salt and pepper, and turn them into the sauce. Cover the stew-pan, and cook until the potatoes are hot--no longer. Serve immediately in a hot dish. They will heat in the double boiler in six minutes, and will not require stirring.

Escaloped Potatoes.

Cut one quart of cold boiled potatoes in _very thin_ slices, and season well with salt and pepper. Butter an escalop dish. Cover the bottom with a layer of cream sauce, add a layer of the potatoes, sprinkle with chopped parsley, and moisten with sauce. Continue this until all the material is used. Have the last layer one of cream sauce. Cover the dish with fine bread crumbs, put a table-spoonful of butter in little bits on the top, and cook twenty minutes. It takes one pint of sauce, one table-spoonful of parsley, half a cupful of bread crumbs, one teaspoonful of salt and as much pepper as you like. This dish can be varied by using a cupful of chopped ham with the potatoes. Indeed, any kind of meat can be used.

Potato Soufflé.

Six large, smooth potatoes, half a cupful of boiling milk, one table- spoonful of butter, the whites of four eggs, salt and pepper to taste. Wash the potatoes clean, being, careful not to break the skin. Bake forty-five minutes. Take the potatoes from the oven, and with a sharp knife, cut them in two, lengthwise. Scoop out the potato with a spoon, and put it in a hot bowl. Mash light and fine. Add the seasoning, butter and milk, and then half the whites of the eggs. Fill the skins with the mixture. Cover with the remaining white of the egg, and brown in the oven. Great care must be taken not to break the skins.

Sweet Potatoes.

Sweet potatoes require from forty-five to fifty-five minutes to boil, and from one hour to one and a quarter to bake. The time given will make the potatoes moist and sweet If, however, they are preferred dry and mealy, fifteen minutes less will be enough.

French Fried Sweet Potatoes.

Prepare and fry the same as the white potatoes. Or, they can first be boiled half an hour, and then pared, cut and fried as directed. The latter is the better way, as they are liable to be a little hard if fried when raw.

Cold Boiled Sweet Potatoes.

Cut cold boiled sweet potatoes in thick slices, and season well with salt and pepper. Have the bottom of the frying-pan covered with either butter, or pork, ham or chicken fat. Put enough of the sliced potatoes in the pan to just cover the bottom. Brown one side, and turn, and brown the other. Serve in a hot dish. Cold potatoes can be served in cream, cut in thick slices and toasted, cut in thick slices, dipped in egg and bread crumbs and fried brown, and can be fried in batter.

Plain Boiled Macaroni.

Two quarts of boiling water, one table-spoonful of salt, and twelve sticks of macaroni. Break and wash the macaroni, throw it into the salt and water, and boil _rapidly_ for twenty-five minutes. Pour off the water, season with salt, pepper and butter, and serve.

Macaroni in Gravy.

Twelve sticks of macaroni, one and a half pints of stock, one scant table-spoonful of flour, one generous table-spoonful of butter, salt, pepper. Break and wash the macaroni. Put it in a sauce-pan with the stock. Cover, and simmer half an hour. Mix the butter and flour together. Stir this and the seasoning in with the macaroni. Simmer ten minutes longer, and serve. A table-spoonful of grated cheese may be added.

Macaroni with Cream Sauce.

Boil the macaroni as directed for the plain boiled dish. Drain, and serve with half a pint of cream sauce.

Macaroni with Tomato Sauce.

Boil and drain as directed for plain boiled macaroni. Pour over it one pint of tomato sauce.

Macaroni with Cheese.

Prepare the macaroni with the cream sauce. Turn into a buttered escalop dish. Have half a cupful of grated cheese and half a cupful of bread crumbs mixed. Sprinkle over the macaroni, and place in the oven and brown. It will take about twenty minutes.

Macaroni à l'Italienne.

Twelve sticks of macaroni (a quarter of a pound), half a pint of milk, two table-spoonfuls of cream, two of butter, one of flour, some salt, white pepper and cayenne, and a quarter of a pound of cheese. Break and wash the macaroni, and boil it rapidly for twenty minutes in two quarts of water. Put the milk on in the double boiler. Mix the butter and flour together, and stir into the boiling milk. Add the seasoning, cream and cheese. Drain, and dish the macaroni. Pour the sauce over it, and serve immediately. One table-spoonful of mustard can be stirred into the sauce if you like. If the sauce and macaroni are allowed to stand long after they are put together the dish will be spoiled. If they cannot be served immediately, keep both hot in separate dishes.

Stuffed Tomatoes.

Twelve large, smooth tomatoes, one teaspoonful of salt, a little pepper, one table-spoonful of butter, one of sugar, one cupful of bread crumbs, one teaspoonful of onion juice. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake slowly three- quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. Garnish with parsley, and serve.

Stuffed Tomatoes, No 2.

Twelve tomatoes, two cupfuls of bread crumbs, one of stock, four table-spoonfuls of butter, one of flour, salt, pepper, one teaspoonful of onion juice. Cut slices from the stem end of the tomatoes. Remove the juice and pulp with a spoon, and dredge the inside with salt and pepper. Put two table-spoonfuls of the butter in a frying-pan, and when hot, stir in the bread crumbs. Stir constantly until they are brown and crisp, and fill the tomatoes with them. Cover the openings with fresh crumbs and bits of butter. Bake slowly half an hour. Fifteen minutes before the tomatoes are done, make the sauce in this manner: Put one table-spoonful of butter in the frying-pan, and when hot, add the flour. Stir until brown and smooth; then add the stock, tomato juice and pulp. Stir until it boils up, and add the onion juice, salt and pepper. Simmer ten minutes, and strain. Lift the tomatoes on to a flat dish, with the cake turner. Pour the sauce around, garnish with parsley, and serve. Any kind of meat, chopped fine and seasoned highly, can be used in place of the crumbs.

Escaloped Tomatoes.

One pint of fresh or canned tomatoes, one generous pint of bread crumbs, three table-spoonfuls of butter, one of sugar, one scant table-spoonful of salt, one-fourth of a teaspoonful of pepper. Put a layer of the tomato in an escalop dish. Dredge with salt and pepper, and dot butter here and there. Now put in a layer of crumbs. Continue this until all the ingredients are used, having crumbs and butter for the last layer. If fresh tomatoes have been used, bake one hour, but if canned, bake half an hour.

Broiled Tomatoes.

Cut the tomatoes in halves. Sprinkle the inside of the slices with _fine_ bread crumbs, salt and pepper. Place them in the double broiler, and broil over the fire for ten minutes, having the outside next the fire. Carefully slip them on a hot dish (stone china), and put bits of butter here and there on each slice. Put the dish in the oven for ten minutes, and then serve. Or, if you have a range or gas stove, brown before the fire or under the gas.

Fried Tomatoes.

Slice ripe tomatoes and dip them in well-beaten eggs, which have been seasoned with salt, pepper and sugar (one teaspoonful of sugar to each egg), and then, in fine bread or cracker crumbs. Have two table- spoonfuls of butter in a frying-pan, and when hot, put in as many slices of tomato as will cover the bottom. Fry for ten minutes, five for each side. Serve on thin slices of toast.

To Peel Tomatoes.

Put the tomatoes in a frying basket and plunge them into boiling water for about three minutes. Drain, and peel.

Baked Onions.

Peel large onions, and boil one hour in plenty of water, slightly salted. Butter a shallow dish or a deep plate, and arrange the onions in it. Sprinkle with pepper and salt, put a teaspoonful of butter in the centre of each onion, and cover lightly with crumbs. Bake slowly one hour. Serve with cream sauce.

Stuffed Onions.

Boil as for baking. Cut out the heart of the onions, and fill the space with any kind of cold meat, chopped fine, and highly seasoned. To each pint of meat add one egg and two-thirds of a cupful of milk or cream. When the onions are filled put a bit of butter (about a teaspoonful) on each one. Cover with crumbs, and bake one hour. Serve with cream sauce.

Parsnips Fried in Butter.

Scrape the parsnips, and boil gently forty-five minutes. When cold, cut in long slices about one-third of an inch thick. Season with salt and pepper. Dip in melted butter and in flour. Have two table- spoonfuls of butter in the frying pan, and as soon as hot, put in enough parsnips to cover the bottom. Fry brown on both sides, and serve on a hot dish.

Parsnips Fried in Molasses.

Have one cupful of molasses in a large frying-pan. When boiling, put in slices of parsnips that have been seasoned with salt, and cooled. Fry brown, and serve hot.

Parsnip Balls.

Mash one pint of boiled parsnips. Add two table-spoonfuls of butter, one heaping teaspoonful of salt, a little pepper, two table-spoonfuls of cream or milk and one beaten egg. Mix all the ingredients except the egg. Stir on the fire until the mixture bubbles; then add the egg, and set away to cool. When cold, make into balls one-third the size of an egg. Dip them in beaten egg and in crumbs. Put in the frying basket and plunge into boiling fat. Cook till a rich brown.

Escaloped Parsnip.

Prepare the parsnips as for the balls, omitting the egg. Turn into a buttered dish, cover with crumbs, dot with butter, and brown in the oven.

Asparagus with Cream.

Have the asparagus tied in bundles. Wash, and plunge into boiling water in which there is a teaspoonful of salt for every quart of water. Boil rapidly for fifteen minutes. Take up, and cut off the tender heads. Put them in a clean sauce-pan with one generous cupful of cream or milk to every quart of asparagus. Simmer ten minutes. Mix one tablespoonful of butter and a generous teaspoonful of flour together. When creamy, stir in with the asparagus. Add salt and pepper to taste, and simmer five minutes longer.

Green, Peas à la Française.

Boil green peas until tender, and drain. For every quart, put in a sauce-pan two table-spoonfuls of butter, one of flour, and half a teaspoonful of sugar. Stir until all are thoroughly mixed. Add the peas, and stir over the fire for five minutes. Add one cupful of white stock or cream, and simmer ten minutes. The canned peas can be prepared in the same manner.

Minced Cabbage.

Drain boiled cabbage in the colander. Put it in the chopping tray and chop fine. For each quart of the chopped cabbage, put two table- spoonfuls of butter and one of flour in the frying-pan. As soon as smooth and hot, put in the cabbage, which season well with salt, pepper, and, if you like it, two table-spoonfuls of vinegar. Stir constantly for five or eight minutes. When done, heap on a dish. Make smooth with a knife, and garnish with hard-boiled eggs.

Minced Spinach.

Boil the spinach in salt and water until tender. Drain in the colander, and chop fine in the tray. Season well with pepper and salt. For each quart of the chopped spinach, put two tablespoonfuls of butter and one of flour in a frying-pan. When this has cooked smooth, and before it has become browned, add the spinach. Stir for five minutes; then add half a cupful of cream or milk, and stir three minutes longer. Arrange in a mound on a hot dish. Garnish with a wreath of slices of hard-boiled eggs at the base, and finish the top with another wreath. Serve hot. Lettuce can be cooked and served in the same manner. It must be boiled about twenty minutes to be tender.

Cauliflower with Cream Sauce.

Take off the green leaves and the stalk of the cauliflower. Wash, and put on to cook in boiling water. Boil gently for half an hour. Turn off the water, and add one pint of milk, one pint of boiling water and one table-spoonful of salt. Simmer half an hour longer. Take up with, a skimmer, being careful not to break it. Pour over this a cream sauce, and serve.

Escaloped Cauliflower.

Cook the cauliflower one hour in salt and water. Drain, and break apart. Put a layer of the cauliflower in an escalop dish, moisten it with Bechamel or cream sauce, and sprinkle in a little grated cheese. Put in another layer of cauliflower, and continue, as directed before, until all of the vegetable is used. There should be two tablespoonfuls of grated cheese and one pint of sauce to each head of cauliflower. Cover with bread crumbs and cheese, and dot with bits of batter. Bake half an hour in a moderate oven.

Stewed Celery with Cream Sauce.

Wash and scrape the tender white part of two heads of celery. Cut them in pieces about two inches long. Cover with boiling water and simmer gently half an hour. Season well with salt. Drain off the water in which the celery was cooked. Add a pint of cream sauce, and serve.

Celery Stewed in Stock.

Scrape, wash and cut the white part of two heads of celery. Put in a stew-pan with one pint of stock, and simmer half an hour. Mix together two table-spoonfuls of butter and one of flour. Stir this in with the celery. Season with salt, and simmer five minutes longer.

Stewed Okra.

After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning (about a cupful to a quart of the okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season with pepper and butter, and with more salt, if necessary.

Okra Stewed with Tomatoes.

Cut the okra in thin slices, and pare and slice the tomatoes. Have one pint of tomatoes to two of okra. Put the vegetables in a stew-pan with one teaspoonful of salt and a little pepper. Simmer half an hour. Add one table-spoonful of butter, and more salt, if needed.

Scalloped Okra and Tomatoes.

Prepare the same as stewed okra and tomatoes. When they have been stewing fifteen minutes add the butter and pepper, and turn into a deep dish. Cover with bread or cracker crumbs, dot with butter, and bake half an hour.

Fried Egg Plant.

Cut the plant in slices about one-third of an inch thick. Pare these, and lay in a flat dish. Cover with boiling water, to which has been added one table-spoonful of salt for every quart of water. Let this stand one hour. Drain, and pepper the slices slightly, and dip in beaten egg and bread crumbs (two eggs and a pint of crumbs for a good- sized plant). Fry in boiling fat for eight or ten minutes. The slices will be soft and moist when done. Or, the slices can be seasoned with pepper, and fried in just enough pork fat to brown them. The egg plant is sometimes stewed, and sometimes baked, but there is no other mode so good as frying.

Boiled Rice.

One cupful of rice, one quart of boiling water, one scant table- spoonful of salt. Wash the rice in three waters, and put in the double kettle with the salt and boiling water. Boil rapidly fifteen minutes; then pour off _all_ the water. Cover tightly, return to the fire, and cook twenty minutes longer. The water in the under boiler must boil rapidly all the time. Rice cooked in this manner will have every grain separate.

Corn Oysters.

One cupful of flour, half a cupful of melted butter, three table- spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, one pint of grated corn. Pour the corn on the flour, and beat well; then add the other ingredients, and beat rapidly for three minutes. Have fat in the frying-pan to the depth of about two inches. When smoking hot, put in the batter by the spoonful. Hold the spoon close to the fat and the shape of the oyster will be good. Fry about five minutes.

New Bedford Corn Pudding.

Twelve ears of corn, four eggs, a generous pint and a half of milk, a generous teaspoonful of salt, four table-spoonfuls of sugar. Grate the corn, beat the eggs with a spoon, and mix all the ingredients together. Butter a deep earthen dish, and pour the mixture into it. Bake slowly two hours. Serve hot. When the corn is old it will take one quart of milk. If very young and milky, one pint of milk will be sufficient.

Pickled Beets.

Cut boiled beets in slices. Lay these in a large glass jar or earthen pot. For every beet, put in one slice of onion, one table-spoonful of grated horse-radish, six cloves, and vinegar enough to cover. The beets will be ready to use in ten or twelve hours. They will not keep more than a week.

Baked Beans.

Pick one quart of beans free from stones and dirt. Wash, and soak in cold water over night. In the morning pour off the water. Cover with hot water, put two pounds of corned beef with them, and boil until they begin to split open, (the time depends upon the age of the beans, but it will be from thirty to sixty minutes). Turn them into the colander, and pour over them two or three quarts of cold water. Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one tea-spoonful of mustard and one table-spoonful of molasses with a little water. Pour this over the beans, and then add boiling water to just cover. Bake _slowly_ ten hours. Add a little water occasionally.

PIES AND PUDDINGS.

Puff Paste.

One quart of pastry flour, one pint of butter, one table-spoonful of salt, one of sugar, one and a quarter cupfuls of ice water. Wash the hands with soap and water, and dip them first in very hot, and then in cold, water. Rinse a large bowl or pan with boiling water and then with cold. Half fill it with cold water. Wash the butter in this, working it with the hands until it is light and waxy. This frees it of the salt and butter-milk, and lightens it, so that the pastry is more delicate. Shape the butter into two thin cakes, and put in a pan of ice water, to harden. Mix the salt and sugar with the flour. With the hands, rub one-third of the butter into the flour. Add the water, stirring with a knife. Stir quickly and vigorously until the paste is a smooth ball. Sprinkle the board _lightly_ with flour. Turn the paste on this, and pound quickly and lightly with the rolling pin. Do not break the paste. Roll from you and to one side; or, if easier to roll from you all the while, turn the paste around. When it is about one-fourth of an inch thick, wipe the remaining butter, break it in bits, and spread these on the paste. Sprinkle lightly with flour. Fold the paste, one-third from each side, so that the edges meet. Now fold from the ends, but do not have these meet. Double the paste, pound lightly, and roll down to about one-third of an inch in thickness. Fold as before, and roll down again. Repeat this three times if for pies, and six times if for _vol-au-vents_, patties, tarts, etc. Place on the ice, to harden, when it has been rolled the last time. It should be in the ice chest at least an hour before being used. In hot weather if the paste sticks when being rolled down, put it on a tin sheet and place on ice. As soon as it is chilled it will roll easily. The less flour you use in rolling out the paste the tenderer it will be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used.

Chopped Paste.

One quart of pastry flour, two cupfuls of unwashed butter, one teaspoonful of salt, one table-spoonful of sugar, and a scant cupful of ice water. Put the flour, salt, sugar and butter in the chopping- tray. Chop all together until the butter is thoroughly mixed with the flour; then add the water, and continue chopping. When well mixed, sprinkle the board with flour, turn the paste on it, and roll into a flat piece. Place in a pan on the ice. When hard, use the same as puff paste. It can be used as soon as mixed, but will not, of course, be so nice.

French Paste for Raised Pies.

One quart of pastry flour, one table-spoonful of sugar, one teaspoonful of salt, one scant cupful of butter, one egg, one tea- cupful of water. Rub the butter, salt and sugar into the flour. Beat the egg, and add the water to it. Stir this into the flour and butter. Stir this mixture until it is a smooth paste; then put on the board and roll the same as puff paste. This paste must be rolled eight times.

To Make a Pie.

Butter the pie plate (tin is the best), and cover with paste that has been rolled very thin. Roll a strip of paste long enough to go around the plate, and cut in strips an inch wide. Wet the edge of the plate with water, and put a strip of paste on it. Fill with any kind of prepared fruit Have the paste in a roll, and cut enough from the end to cover the pie. Sprinkle the board lightly with flour, and place the paste up-on it. Flour the rolling pin with, the hand. Roll from you and to one side until the paste is the right size. It must be much larger than the plate. In the centre cut a slit about halt an inch long. Cover the pie, having the paste "_fulled_" on, as it shrinks in the baking. The oven must be hot at first, and after the first fifteen minutes the drafts must be closed. A mince pie will require one hour to bake, and an apple pie fifty minutes. Peach, and nearly all other fruit pies, require the same time.

Mince Pie Meat.

Boil a beef tongue, weighing six pounds, and six pounds of the vein of a round of beef (these should just simmer). After skinning the tongue, chop it and the beef very fine, and add five pounds of beef suet, chopped fine; five pounds of stoned raisins, three of dried currants, one and a half of citron, cut fine; nine of sugar, one and a half pints of molasses, two quarts of the liquor in which the meat was boiled, one quart of brandy, one pint of white wine, a cupful of salt, half a cupful of cinnamon, one-fourth of a cupful of cloves, one- fourth of a cupful of allspice, three nutmegs, a table-spoonful of mace. Put all in a large pan, and let stand over night. Put what you wish to bake in another pan with half as much stewed and sweetened apple as you have meat, and let it stand one hour. Put the remainder of the meat in a jar. Cover with a paper dipped in brandy, and then cover tightly, to exclude the air. Set in a cool place for future use, [Mrs. M. L. W.]

Squash pies.

Five pints of stewed and strained squash, two quarts of boiling milk, one and a half nutmegs, four teaspoonfuls of salt, five cupfuls of sugar, nine eggs, four table-spoonfuls of Sicily Madeira and two of rose-water. Gradually pour the boiling milk on the squash, and stir continually. Add the nutmeg, rose-water and sugar. When cold, add the eggs, well beaten; and just before the mixture is put in the plates, add the Madeira. Butter deep plates, and line with a plain paste. Fill with the mixture, and bake in a moderate oven for forty minutes. [Mrs. M. L. W.]

Sweet Potato Pies.

When the potatoes are dry and mealy, take a quart after they have been pared, boiled and mashed, a quart of milk, four eggs, salt, nutmeg, cinnamon and sugar to taste. Bake the same as squash pies. If the potatoes are very moist, use less milk.

Lemon Pie.

The juice and rind of one lemon, two eggs, eight heaping table- spoonfuls of sugar, one small tea-cupful of milk, one teaspoonful of corn-starch. Mix the corn-starch with a little of the milk. Put the remainder on the fire, and when boiling, stir in the corn-starch. Boil one minute. Let this cool, and add the yolks of the eggs, four heaping table-spoonfuls of the sugar, and the grated rind and juice of the lemon, all well beaten together. Have a deep pie plate lined with paste, and fill with this mixture. Bake slowly half an hour. Beat the whites of the eggs to a stiff froth, and gradually beat into them the remainder of the sugar. Cover the pie with this, and brown slowly.

Orange Pies.

Two cupfuls of sugar, two of flour, five eggs, one tea-spoonful of cream of tartar, half a teaspoonful of soda, the juice and rind of one orange. These are for the cake. Beat the eggs very light; then add the sugar, and beat until frothy. Now add the orange. Mix the soda and cream of tartar with the flour, and rub through a sieve on to the beaten eggs and sugar. Stir well, and bake in deep tin plates. There will be enough for six plates. When baked, put a thin layer of the icing between the cakes, and cover the pie with icing. There should be three cakes in a pie. Icing: The whites of four eggs, one tea-cupful of powdered sugar, the juice and rind of two oranges. After beating the whites to a stiff froth, beat in the sugar and then the rind and juice of the oranges. When the pies are iced, dry them in the heater.

Chocolate Pies.

Make plain cup cake, and bake in Washington-pie plates, having the cake thick enough to split. After splitting, spread one half with a filling made as below, place the top piece on, and sprinkle with powdered sugar. The cake should always be fresh.

Filling: One square of Baker's chocolate, one cupful of sugar, the yolks of two eggs, one-third of a cupful of boiling milk. Mix scraped chocolate and sugar together; then add, very slowly, the boiling milk, and then the eggs, and simmer ten minutes, being careful that it does not burn. Flavor with vanilla. Have fully cold before using.

HOT PUDDINGS.

Custard Soufflé.

Two scant table-spoonfuls of butter, two table-spoonfuls of flour, two table-spoonfuls of sugar, one cupful of milk, four eggs. Let the milk come to a boil. Beat the flour and butter together; add to them, gradually, the boiling milk, and cook eight minutes, stirring often. Beat the sugar and the yolks of the eggs together. Add to the cooked mixture, and set away to cool. When cool, beat the whites of the eggs to a stiff froth, and add to the mixture. Bake in a buttered pudding dish for twenty minutes in a moderate oven. Serve _immediately_ with creamy sauce.

Cabinet Pudding.

One quart of milk, four eggs, four table-spoonfuls of sugar, half a teaspoonful of salt, one table-spoonful of butter, three pints of stale sponge cake, one cupful of raisins, chopped citron and currants. Have a little more of the currants than of the two other fruits. Beat the eggs, sugar and salt together, and add the milk. Butter a three- pint pudding mould (the melon shape is nice), sprinkle the sides and bottom with the fruit, and put in a layer of cake. Again sprinkle in fruit, and put in more cake. Continue this until all the materials are used. Gradually pour on the custard. Let the pudding stand two hours, and steam an hour and a quarter. Serve with wine or creamy sauce.

English Plum Pudding.

A pound of suet, chopped fine; a pint of sugar, one pound of grated stale bread, one pound of raisins, two of currants, a glass of brandy, two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little salt Beat well, and steam five hours. Serve with rich sauce.

Rachel Pudding.

One quart of breadcrumbs, one of apples, cut very fine; half a cupful of suet, chopped very fine; one cupful of English currants, the rind and juice of two lemons, four eggs, well beaten. Mix thoroughly. Grease a pudding mould, and put the mixture in it. Steam three hours, and serve with rich wine sauce.

Chocolate Pudding.

One quart of milk, four table-spoonfuls of corn-starch, four of sugar, four of scraped chocolate, two of boiling water, two eggs, one teaspoonful of salt. Reserve one cupful of the milk, and put the remainder on to boil. Put the sugar, chocolate and water in a sauce- pan or, better still, a small frying-pan, and stir over a _hot_ fire for about a minute, when the mixture should be smooth and glossy. Stir this into the boiling milk. Mix the corn-starch with cold milk. Beat the egg, and add to the corn-starch and milk; add, also, the salt. Stir this into the _boiling_ milk, and beat well for about three minutes. Turn the mixture into a melon mould that has been dipped in cold water. Let the pudding stand in the mould about fifteen minutes. Turn into the pudding dish, and heap whipped cream around it. Serve sugar and cream with it; or, vanilla sauce will answer.

Chocolate Roll Pudding.

This pudding consists of cake, frosting and sauce. It is very nice. Beat the whites of three eggs to a stiff froth, and add the yolks. Beat into the eggs one cupful of sugar and one of flour. As soon as all are thoroughly mixed, stir in half a cupful of cold water, in which has been dissolved soda about the size of a pea. Pour thin into a buttered pan, and bake in a moderate oven from twelve to fifteen minutes. When baked, sprinkle the top with two table-spoonfuls of milk.

Frosting: Beat the whites of six eggs to a froth, and divide into two parts. Put a teaspoonful of sugar to one half, and one teaspoonful of sugar and three of grated chocolate to the other. Take the cake from the pan and put it on a flat dish or tin sheet. Spread half of each mixture over the top. Return to the oven for about five minutes, to harden the frosting. Take out and roll up. Put the remainder of the frosting on the top and sides of the roll. Put again in the oven to harden the frosting. Take out, and slide on a flat dish. Pour the sauce around, and serve. The yolks of the eggs may be used for puddings or custards.