Chapter V: Part 5

⅓ c sugar, 3 tbp flour, ⅛ tsp salt, 3 tbp corn starch, 2 egg
yolks, 2 egg whites, 3 c scalded milk, 1 tsp vanilla.

Mix sugar, corn starch, flour, salt together; add milk; mix well; cook in db until thick, stirring constantly; cover; cook 15 min longer; remove from fire; stir in beaten egg yolks; cook 2 min longer, stirring constantly; add vanilla; fold in stiffly beaten egg whites; pour into large wet mold or individual moulds; chill; serve with fresh fruit or chocolate sauce.

STRAWBERRY WHIP

1 egg white unbeaten, ⅔ c sugar, 1 c uncrushed berries.

Put all in bowl; beat until mixture will hold its shape; chill; serve in individual glasses; garnish each with a whole berry.

FRUIT DELIGHT

1 can pineapple, 2 oranges, ¼ lb marshmallows, ½ pt cream.

Cut fruit and marshmallows in small pieces; mix with cream; chill for 2 hr. Cream can be whipped if desired.

PINEAPPLE WHIP

1 c heavy cream, 1 tsp sugar, 8 maraschino cherries, 3 slices
pineapple, 6 marshmallows, chopped nuts.

Whip cream; add marshmallows cut in small pieces; let stand 1 hr or more; just before serving add fruit; sprinkle chopped nuts over top of each dish. Vanilla may be added if desired.

HEAVENLY DESSERT

1 can pineapple, cut fine, 1 c nut meats, cut fine, 1½ pt cream,
2 tsp sugar, 1 lb marshmallows, cut fine.

Mix pineapple, nuts, sugar and marshmallows together; add cream whipped (may be added not whipped); chill well.

CHOCOLATE MOLDS

2 c scalded milk, 5 tbp corn starch, ½ c sugar, ¼ tsp salt, ⅓ c
cold milk, 1½ sq chocolate (or 2½ tbp cocoa), 3 tbp hot water, 3
egg whites, 1 tsp vanilla.

Mix corn starch, sugar, salt and cold milk together; pour into scalded milk slowly, stirring constantly; cook in db 10 min; add melted chocolate, hot water; stir well; add stiffly beaten egg whites when mixture is cool; pour into molds; chill; serve with cream.

EGG PARODY

Put an inch slice of pound cake on an individual plate; place ½ of canned peach, hollow side down on center of cake; put whipped cream around peach to resemble white of egg; serve at once. Very pretty dessert.

BREAD PUDDING

2 eggs, 1½ c bread crumbs, 3 c scalded milk, 1 tbp butter, ⅔ c
sugar, ¼ tsp salt, ½ tsp vanilla.

Let bread crumbs soak in milk; add beaten eggs, butter, sugar, salt; mix well; add vanilla; pour into greased baking dish; bake in moderate oven 40 min.

MERINGUE JELLY

Follow recipe for Bread Pudding, but only use yolks of eggs; when pudding is cooked, spread over top some currant or raspberry jelly; on top of that the stiffly beaten whites of eggs; return to oven and lightly brown top of meringue; this is a pretty pudding baked and served in a pyrex dish.

CHOCOLATE BREAD

Follow recipe for Bread Pudding; add 3 sq melted unsweetened chocolate or ⅓ c cocoa mixed to smooth paste with little hot water.

DATE BREAD PUDDING

Follow recipe for Bread Pudding; add ¼ c raisins, dates or cocoanut.

BAKED CUSTARD

1 qt milk, 4 eggs, ⅔ c sugar, ½ tsp nutmeg, ¼ tsp salt.

Scald milk; beat eggs slightly; add sugar, salt; stir constantly while adding gradually hot milk; cook in either of the following ways:

=Soft Custard=: Return mixture to db; stir constantly until mixture thickens; a custard is done when mixture coats spoon (more easily distinguished with a wooden spoon); pour immediately into a cold bowl, or heat of metal may cause continued cooking and curdling if a small amount is being made; flavor with vanilla.

=Baked Custard=: Pour mixture into greased custard cups or baking dish; sprinkle with nutmeg; set in pan of hot water; bake in slow oven until firm; if a sharp-pointed knife is inserted in custard and comes out clean custard is done.

COTTAGE PUDDING

¼ c butter or other fat, ¾ c sugar, 2 eggs, 2¼ c flour, 3 tsp bp,
¼ tsp salt, 1 c milk, 1 tsp vanilla.

Cream butter and sugar together; add eggs beaten until thick; add alternately flour (in which baking powder and salt have been sifted) and milk; bake in hot oven 25 min; serve with lemon sauce.

CHOCOLATE COTTAGE PUDDING

Follow recipe for Cottage Pudding; add 1½ sq melted, unsweetened chocolate, or ⅓ c cocoa mixed to smooth paste with hot water.

FRUIT COTTAGE PUDDING

Follow recipe for Cottage Pudding; add ¾ c berries or chopped fruit, drained and mixed with a little flour.

BANANA PUDDING

1 c sugar, 1 c water, 2 tsp bp, 2 eggs, 1 heaping tbp butter,
flour to make a thin smooth batter.

Bake in 2 deep tins; then slice 3 bananas; place between with sprinkling of sugar; serve warm with thin cream; ½ of recipe makes enough for four.

BATTER PUDDING

2 c milk, 2 c flour, 4 eggs, salt, 1 large tsp bp.

Sift baking powder into flour; add salt, and if desired, a little melted butter; then milk gradually, stirring carefully, and well-beaten eggs (yolks and whites separately); this will bake in 50 min; if pudding is boiled, make stiffer than for baking; if fruit is used it must be very stiff; it should not stick to knife when served; serve with rich sauce.

LEMON RICE PUDDING

Boil ½ c rice in 1 qt milk until soft; add while hot beaten egg yolks of 3 eggs, 1 c sugar, grated rind 1 lemon, 1 tsp salt; if too thick add little cold milk; turn into pudding dish; put stiffly beaten whites of eggs to which you have added 1 tbp sugar and 1 tsp lemon juice on top; place in oven and brown.

GRAPENUT INDIAN

Scald 1 qt milk and 3 tbp grapenut; let cool; add 2 well-beaten eggs, pinch of salt, 3 tbp sugar; pour into baking dish; bake 1¼ hr in moderate oven.

PEACH DAINTY

Put 6 canned or fresh peach halves (cut side up) in 6 dessert glasses; chop fine 6 dried prunes with ¼ c nut meats; if canned peaches are used, mix enough syrup from peaches to make soft paste; if not, make a syrup by boiling ¼ c water with 1 tbp sugar and a few pieces of peaches; fill hole in each peach halve with prune and nut mixture; place another peach half on top (cut side down), making a whole peach; this may be served with peach syrup and a sprinkle of chopped nuts on top, or with whipped cream.

INDIAN PUDDING

¼ c cornmeal, ½ c molasses, 1 c boiling water, 3 c milk, 1 tsp
cinnamon, or 1 tsp ginger.

Cook cornmeal, milk, water to a mush; cool; add other ingredients and bake in greased pan in slow oven for 2 hr; serve with cream or sauce; syrup can be substituted for molasses if desired.

LEFT-OVER PUDDING

A good way to use any hot cereals left from breakfast: Take little enamelware or earthen cups; place pieces of seeded dates against sides of cups and carefully put in enough of cereal, sweetened to taste, to fill them; put in cool place to stiffen; turn out of cups on dessert dishes; serve with cream. Small gelatine molds may be used.

QUINCE PUDDING

2 c flour, 3 tsp bp, ½ tsp salt, 2 tbp melted butter, 1 egg, 1 c
milk, 1 c quince preserve.

Sift together flour, salt, baking powder; beat egg; add to it milk, melted butter; mix these with dry ingredients to form stiff batter; add preserves; beat well; turn into greased baking pan; bake in moderate oven ½ hr; cut in squares; serve with sweetened whipped cream.

FIG PUFFS

1½ c flour, ½ tsp salt, 3 tsp bp, 3 tbp fat, 1 egg, 1¼ c milk, ¾
c chopped figs.

Sift flour, salt, baking powder; rub in fat; add figs, mixing well into dry flour; mix to stiff batter with beaten egg and milk; bake in small greased pans in moderate oven; serve hot with a sauce.

LEMON SNOWBALLS

3 eggs, 1 c granulated sugar, 3 tbp water, grated rind 1 lemon, 2
tbp lemon juice, 1 c flour, 2 tsp bp.

Beat yolk of eggs and sugar together till light; add water, lemon juice, rind, flour and baking powder sifted together; beat whites of eggs stiff; add to batter; fold in as gently as possible; grease small cups; put 1 heaping tbp of batter in each; steam or boil ½ hr; turn out; roll in powdered sugar; serve with lemon sauce.

BAKED ORANGE

⅓ c sugar, 3 tbp bread crumbs, grated rind and strained juice 1
orange, 1 c milk, 1 egg.

Beat egg thoroughly; add orange and sugar; scald milk; pour over crumbs; add first mixture; when well mixed, pour into baking dish; bake till set like custard; serve cold.

STEAMED ORANGE

1½ c scalded milk, 1 c bread crumbs, 2 tbp butter, 3 eggs, ⅓ c
sugar, grated rind and strained juice 2 small oranges.

Pour scalded milk over crumbs; add butter; let mixture stand 10 min; add beaten eggs, sugar, orange juice and rind; mix well; pour into greased cans; cover; steam 40 min.

SAUCES

The ability to make a smooth sauce is greatly to be desired, and the art once acquired will simplify many cooking processes. There are many sauces which can be served with meat or vegetables and also used in making sandwich fillings. In a general way they are made like milk soups, except that more flour is used. 2 tbp of flour and 2 tbp of butter or other fat are usually allowed for each cup of liquid. This liquid may be water, broth, tomato juice, milk, cream, the water in which vegetables have been cooked, or a combination of two or more of these. Sauces should be made in a db.

=Roux= is used to give body to sauces. It is made of equal measurements of butter and flour, or a double amount of flour may be used, according to the dish to be prepared and may be kept on hand or made as needed.

BROWN GRAVY

Use only as much fat as the flour will “bind”; never more than equal parts. Good proportions are 1½ tbp to 2 fat, 2 to 3 tbp flour, 1 c water or stock. If an excess of fat is used, it will rise to the top of gravy. Mix flour with fat and brown, avoiding scorching. A pinch of sugar browned in the hot pan will give the gravy a rich brown color and will improve the flavor. Add hot water or stock and simmer 5 to 10 min. Season with salt, pepper and other desired seasonings, such as celery leaf, bay leaf, slice of onion, spoonful of tomato catsup or canned tomatoes.

SPANISH SAUCE

1 green pepper, 1 red pepper, 1 small onion, 2 tbp bacon or other
fat, 1½ tbp flour, ½ tsp sugar, 1 c water, 1 c stewed tomatoes,
salt and pepper, chopped mushrooms, if desired.

Chop onion and pepper; simmer for 5 min in fat; then add water and tomatoes and cook until onion and peppers are tender; thicken with flour blended with ¼ c water and cook 5 min longer to blend the flavors. If fresh peppers are used, they may be parboiled for 5 min if the strong flavor is disliked.

TOMATO SAUCE

1½ c tomato juice, 2 tbp flour, 2 tbp butter or other fat, 1
slice onion, sprig parsley, ½ tsp salt, ⅛ tsp pepper.

Add seasonings to tomato juice and simmer until liquid has been reduced to about 1 c; melt fat in saucepan; stir in flour, and when this is smooth, add strained tomato juice; cook for a few minutes or until smooth and thick. The tomato juice may be used plain, omitting first cooking with seasonings.

WHITE SAUCE

1½ tbp butter, 1 tsp salt, 2 tbp flour, 1 c evaporated milk,
diluted with 1 c water, few grains pepper.

Melt butter in top part of db; add salt and flour and mix thoroughly; do not let flour brown; add diluted milk and stir constantly until smooth and thick; cook for 10 min; stir occasionally.

WHITE SAUCE

2 tbp butter, 2 tbp flour, 1 c milk, ½ tsp salt, ¼ tsp pepper.

Melt fat, stir in flour and cook until smooth, but not brown; add the milk and stir until smooth, then add salt and pepper.

HOLLANDAISE SAUCE

½ c butter, yolks 3 eggs, 1 tbp lemon juice, ½ tsp salt, 1 tsp
dry mustard, few grains pepper, ½ c boiling, water.

Beat butter to a cream; add yolks of eggs 1 at a time, and beat well; then add lemon juice, salt and pepper; about 5 min before serving add boiling water, a little at a time, stirring well; place bowl in saucepan of boiling water, and stir rapidly until sauce thickens like boiled custard. Minced parsley, onion juice or grated onion may be added. The juice and grated rind of orange added makes a pleasant addition for use with asparagus.

SAVORY BUTTER SAUCE

½ c butter, 1 tsp dry mustard, 1 tbp lemon juice or vinegar, ½
tsp salt.

Cream butter and add mustard and lemon juice, beating mixture until it is well blended. This may be used for spreading sandwiches or for use on fish or vegetables. A few drops of onion juice may be added if desired.

=For Use=—This may be spread on crackers, covered with minced chicken, meat, tongue or ham, and garnished with pickles, olives or capers. Brown bread may be spread with savory butter, with minced ham mixed with tart jelly, such as currant, and garnished with olives.

MAITRE D’HOTEL BUTTER

¼ c butter or butter substitute, ½ tsp salt, ¼ tsp paprika, 1 tbp
chopped parsley, ¾ tbp lemon juice.

Cream the butter; add seasonings, then work in the lemon juice slowly.

EGG SAUCE

1 c thin white sauce, 1 hard-boiled egg, chopped fine, 1 tsp
parsley, chopped fine.

This is a good sauce for boiled fish.

HOLLANDAISE SAUCE

½ c butter, ⅓ c boiling water, 1 tbp lemon juice, or ½ tbp
vinegar, 2 egg yolks, ¼ tsp salt, cayenne.

Mix the unbeaten egg yolks, the lemon juice, and about ⅓ of the butter in the top of db over hot water; stir until the butter is melted; then add gradually the remaining butter; stirring constantly; season and add gradually the boiling water; stirring constantly until the sauce thickens.

THIN CREAM SAUCE

1 tbp butter, 1 tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp
white pepper.

Melt butter in saucepan; flour and mix well; cool milk slowly, stirring until smooth and creamy; salt and pepper; boil 3 min.

THICK CREAM SAUCE

2 tbp butter, 2½ tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp
white pepper.

Follow directions given for Thin Cream Sauce.

TOMATO SAUCE

3 slices bacon, cut into small pieces, 1 slice onion chopped
fine, 2 tbp flour, 1½ c strained tomatoes, 1 tbp chopped green
peppers, ½ tsp salt, few gratings nutmeg, dash of cayenne.

Put bacon in saucepan; add onion and brown slightly; flour, tomatoes (heated); stir until thick and smooth; seasonings and peppers.

CURRANT JELLY SAUCE

½ glass currant jelly, 1 c hot brown sauce.

Melt jelly over slow fire; add sauce; stir well and simmer 1 min.

HOLLANDAISE SAUCE

½ c butter, 2 beaten egg yolks, 1 tbp lemon juice, salt, cayenne,
½ c boiling water.

Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt and cayenne; add boiling water slowly; stir over boiling water till thick as boiled custard; serve immediately.

BECHAMEL SAUCE

1 tbp butter, 1 tbp flour, ½ c thin cream or milk, ½ c white
stock, salt and pepper to taste.

Melt butter in saucepan; stir in flour; reduce heat; add seasoning and liquid, stirring until smooth.

MINT SAUCE

¼ c chopped mint leaves, ½ c vinegar, ¼ c water, ¼ c brown or
granulated sugar.

Cook all ingredients in saucepan over very slow fire for about ½ hr; do not allow to boil; serve hot.

CREOLE SAUCE

2 tbp chopped onions, 4 tbp green peppers, 2 tbp butter, ½ c
tomato, 1 c stock, 3 tbp flour, salt, pepper and cayenne.

Cook onion and pepper with butter; add flour and gradually add tomatoes and seasonings; cook until thick; keep hot over hot water until serving time.

DRAWN BUTTER SAUCE

⅓ c butter, 2 tbp flour, ¼ tsp salt, ¼ tsp white pepper, 1 c cold
water.

Melt half the butter in shallow saucepan; add flour and cook until frothy; add seasoning, then water and stir constantly until mixture boils; let boil about 3 min, then beat in rest of butter, a little at a time.

CAPER SAUCE

To drawn butter sauce add, when ready to serve, 2 or 3 tbp of capers, draining from liquor in the bottle.

EGG SAUCE

To a pint of drawn butter sauce add 2 hard-boiled eggs, chopped coarse.

MINT SAUCE

1 c fresh chopped mint, ¼ c sugar, ½ c vinegar.

Use only leaves and tender tips of mint; dissolve the sugar and the vinegar; add mixture to the mint; let stand 1 hr and heat over water just before serving. If the vinegar is very strong, more sugar may be added.

BARBECUE SAUCE

1 c butter, 1 c vinegar, ½ bottle Worcestershire sauce, 1 c
water, ¼ c flour, 1 tsp pepper, ½ tsp cayenne, ½ tbp dry mustard.

Rub together butter and flour; put in frying pan over fire, gradually add the other ingredients and bring to boiling point; this sauce is very good to baste meat with while cooking and pour over it when served. Add tabasco if desired hotter.

MUSHROOM SAUCE

To 1 c brown sauce add ⅓ c canned or fresh boiled mushrooms, cut in small pieces.

BROWN SAUCE

Follow White Sauce recipe, only allowing the butter to color slightly before adding flour.

CROQUETTE SAUCE

Make according to White Sauce formula, only allow double amount of flour to same amount of butter.

HORSERADISH SAUCE

Wash and brush the horseradish; soak it for an hour in cold water; scrape it very finely with a sharp knife; mix 2 tbp of it with ½ tsp salt and a tsp of powdered mustard; add gradually ¼ pt of cream, or instead, the yolk of an egg; mix with 3 tbp olive oil, and afterward 2 tbp vinegar; stir in briskly but gradually; mix well and serve in a glass dish; time, ½ hour to prepare; sufficient for 6 persons.

SAUCES FOR DESSERTS

STERLING SAUCE

To the white of 1 egg beaten stiff add gradually ¾ c powdered sugar; then add yolks of egg and beat until thick and rather a lemon color, a few grains of salt and ¾ c cream beaten stiff and 1 tsp vanilla.

LEMON SAUCE

¾ c sugar, ¼ c water, 2 tsp butter, 1 tbp lemon juice.

Make a syrup by boiling sugar and water 5 min; remove from fire; add butter and lemon juice.

WHIPPED CREAM SAUCE

1 c cream, ¾ c powdered sugar, ¾ c evaporated milk, few grains
salt.

Combine evaporated milk and cream; chill and whip until stiff; add sugar and salt; keep in refrigerator until ready to serve.

BUTTERLESS SAUCE

½ pt powdered sugar, ½ gill milk, 2 eggs, flavoring.

Put milk into db; when hot add yolks of eggs beaten well with sugar; cook as custard; take off and add flavoring when cool; just before serving mix well-beaten whites lightly with sauce.

MAPLE SAUCE

1 c sugar, 1 c water, 1 tbp lemon juice, 1 tbp maple flavoring, 1
tsp corn starch.

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with little cold water, lemon juice and maple flavoring; boil 3 min; serve hot.

FUDGE SAUCE

1 oz unsweetened chocolate, 2 tbp butter, ½ c boiling water, ½ c
sugar, ½ tsp vanilla extract.

Melt chocolate in top of db; add butter, and when mixed, pour water on slowly, stirring constantly; add sugar; bring to boiling point; boil 5 min without stirring; add vanilla and few grains salt; serve hot.

VANILLA SAUCE

⅓ c butter, 1 c sugar, yolks 3 eggs, ⅓ c boiling water, 1 tsp
vanilla.

Cream butter; add sugar and egg yolks beaten slightly; add water; cook in db until thickened; remove from fire and add vanilla.

WINE SAUCE

½ c butter, 1 c sugar, 2 eggs, 2 tbp wine, ½ tsp vanilla, ¼ c
boiling water.

Cream butter; add sugar; beat 15 min; add eggs, beat to a froth; just before serving stir in hot water, beat to a foam; add vanilla and wine.

PUDDING SAUCE

1 tbp corn starch, 1 c boiling water, ⅛ tsp salt, ¾ c sugar, 1
egg, flavoring.

Mix corn starch with little cold water and cook until clear in boiling water; add salt; beat sugar and egg together until very light; pour hot starch on slowly; add flavoring and serve.

CARAMEL SUGAR

Brown 1 c sugar and dissolve in ½ c hot water. This makes a nice sauce for waffles also.

STRAWBERRY SAUCE

One large tbp butter beaten to a cream; add gradually 1½ c powdered sugar and beaten white 1 egg; beat till very light; just before serving add 1 pt mashed strawberries.

SOFT CUSTARD

1 pt milk scalded, yolks 4 eggs, 2 tbp sugar, ⅛ tsp salt; cook over hot water till it will cover the spoon; strain, cool and flavor; is improved for some dessert by having sugar browned as for Caramel Sauce.

MAPLE SUGAR SAUCE

¼ lb maple sugar, ½ c water, boiled together till it will spin; whisk boiling hot into beaten whites of 2 eggs, ½ c thick cream and a little lemon juice to taste.

CRANBERRY SAUCE

1 qt cranberries, 1½ c water, 2 c sugar.

Cook cranberries and water till berries are tender; then rub through sieve to keep back skins and seeds, return to fire; add sugar and cook only until it is melted; chill and serve. Skins may be left in sauce if desired.

CHOCOLATE SAUCE

½ c sugar, 1 c water, 3 tbp grated chocolate, ½ c milk, 2 tbp
corn starch, 1 inch stick cinnamon.

Boil sugar and water together to a syrup; pour this over chocolate and return to saucepan with cinnamon; cook 10 min; moisten corn starch with milk; stir into boiling syrup; cook 5 min longer; remove cinnamon before serving.

HARD SAUCE

1 c powdered sugar, lemon juice, ⅓ c butter, nutmeg.

Cream butter and sugar; beat in lemon juice; place in mould; set on ice; serve when cold, grating a little nutmeg over it; this is made more delicate by adding the well-beaten whites of 2 eggs before setting away to harden.

JELLY SAUCE

1 c boiling water, ½ c jelly, ½ c cold water, 2 tbp sugar, 2 tsp
corn starch.

Melt sugar and jelly in boiling water; stir into it corn starch dissolved in cold water; let it come to boiling point; serve hot.

LEMON SAUCE

2 c sugar, 2 c boiling water, 2 tsp corn starch, 2 eggs, 2
lemons, 1 tbp butter.

Beat eggs, sugar, butter and corn starch together; pour over them boiling water; stirring constantly; strain and cook over boiling water until thick; remove from fire; add juice and grated rind of lemons.

MAPLE SUGAR SAUCE

1 c water, 1 c sugar, 4 tbp butter, 1 tsp flour.

Melt sugar in water over slow fire; remove scum; add butter mixed well with flour; boil 5 min; serve with boiled puddings.

GOLDEN SAUCE

2 eggs, yolks, 1 c sugar, 3 tbp boiling water, lemon juice,
nutmeg.

Beat eggs and sugar until creamy; set bowl into a kettle of boiling water and beat steadily while pouring in boiling water; when thick and foamy, remove from fire; add juice of 1 lemon, and grate nutmeg on top of sauce; the juice of an orange and half the grated rind may be used instead of lemon juice and nutmeg.

RAISIN SAUCE

4 tbp lemon juice, 1½ c brown sugar, 1 tbp corn starch, 3 c
water, ½ tsp cinnamon, 1 tbp cold water, 2 c raisins.

Cook together raisins, sugar, water, lemon juice and cinnamon for 20 min; then add corn starch, which has been mixed with the cold water and stir until it thickens and is clear; serve hot.

MAYONNAISE DRESSING

Break an egg in a bowl; add about 1 tbp good salad or olive oil and beat vigorously with an egg beater or a silver fork—until the oil and egg are thoroughly mixed. This will take about as long as you count 50, not as fast as you can count, but as fast as you can beat. Add another tbp of oil and beat again—vigorously; 2 tbp and beat again; 2 or 3 more and beat again. Your mayonnaise will begin to thicken a little; then add about 4 tbp of oil at a time, beating well after each addition until your mayonnaise is as thick and stiff as you want it. The more oil you beat into it the thicker it will be. This will take about 2 c of oil. After mayonnaise is made, mix well ½ tsp of salt, 1 tsp each of sugar and mustard, a generous pinch each of paprika and red pepper; add a tbp of lemon juice or vinegar and stir until the salt and sugar are dissolved, then pour into the mayonnaise and beat well. If you do not like a sweet salad dressing leave out the sugar. If you prefer a very sweet dressing, add more sugar and leave out the mustard. After you have tried it once, you will be amazed to find that anything so good can cost so little and be so easy to make. Keep on ice. Then from day to day as you want a different kind of salad dressing you can use a portion of the plain mayonnaise and mix it with the desired ingredients to make the fancier dressings.

CREAM MAYONNAISE

Follow directions for Mayonnaise Dressing; add ⅓ c of cream, beaten until stiff just before serving.

COLORED MAYONNAISE

Green mayonnaise is made by addition of 3 tbp ravigote herbs to mayonnaise, or chop parsley leaves and pound with a small quantity of lemon juice; strain through a cheesecloth and add to mayonnaise.

Red mayonnaise is made by adding 1 tbp of lobster coral rubbed through a fine sieve.

WHITE MAYONNAISE

½ c veal jelly, 1 c oil, 6 tbp tarragon vinegar, ½ tsp salt, ¼
tsp white pepper, ½ tsp powdered sugar, pinch of cayenne.

Set bowl into dish of cracked ice; pour jelly into bowl; whip to stiff froth; add seasonings; then a drop at a time; add oil, beating constantly and alternating with vinegar. It should be stiff enough to keep its form when dropped from spoon.

SAUCE TARTARE

1 c mayonnaise, 6 finely chopped olives, capers and pickles mixed
to make quarter cup.

With a silver fork beat this mixture into the mayonnaise.

CHANTILLY MAYONNAISE

Equal parts of mayonnaise and whipped cream. Particularly good with frozen or plain fruit salad.

CHEESE DRESSING

6 tbp oil, 1½ tbp vinegar, salt, ½ c cottage cheese, 2 tsp chili
sauce, paprika.

Combine the oil and vinegar and beat thoroughly; add cheese and seasonings and mix well; pour over head lettuce.

ROQUEFORT CHEESE DRESSING

2 tbp Roquefort cheese (grated), 4 tbp oil, 2 tbp tarragon
vinegar, 1 tbp chili sauce, 2 tbp chopped watercress, 1 tsp
mustard dressing.

Rub cheese and oil to a paste together; add other ingredients and pour on salad just at serving time.

PINEAPPLE DRESSING

Juice 1 small can pineapple, ½ c sugar, 2 tbp butter, 1 tbp
flour, ½ c heavy cream, 2 eggs.

Slightly warm pineapple juice; rub together flour and butter, to this add egg yolks beaten with the sugar, then add stiffly beaten whites; into this mixture pour pineapple juice and stir over hot water in db until thick; remove from fire and chill, when quite cold fold in cream beaten stiff.

COOKED SALAD DRESSING

1 tsp mustard, 1 tsp salt, 1 tsp sugar, 2 tbp flour, ⅛ tsp
paprika, 1 egg, ¾ c milk, ¼ c vinegar, 1 tbp butter.

Mix mustard, salt, sugar, flour and paprika together; add well-beaten egg and mix until smooth; add milk and vinegar and cook over hot water until thick, stirring constantly; remove from fire, add butter and cool. Sour milk may be used in place of sweet milk.

HAWAIIAN DRESSING

To foundation recipe, when cool, add 3 tbp orange juice and 3 tbp pineapple juice.

SAVORY DRESSING

To foundation recipe, when cool, add ¼ c India relish or picalilli.

WHIPPED CREAM DRESSING

Fold into the foundation recipe, when cool, ¾ c whipped cream.

PIMOLO DRESSING

To foundation recipe, when cool, add 1 finely chopped hard-cooked egg and 1 tbp chopped sweet pickle.

SALAD DRESSING, NO OIL

2 eggs, ½ tsp mustard, 1 tsp salt, 2 tbp butter, 3 tbp vinegar, 1
tbp sugar.

Beat the eggs; add the mixed seasoning; beat a little more, then add the melted butter and vinegar; set the bowl over boiling water and stir constantly until thick and smooth; use cold; add a cup of cream, whipped very stiff, before serving.

TEAROOM MAYONNAISE

To 1 c of salad oil add ¼ c of cream, whipped stiff, ½ tbp of lemon juice and a little paprika; stir well. This is good on fruit salads.

THOUSAND ISLAND

1 c mayonnaise, ½ c chili sauce, ½ c stuffed olives, chopped, 1 hard cooked egg minced; mix thoroughly and chill.

FRUIT SALAD DRESSING

To foundation mayonnaise recipe add ½ c whipped cream; fold in lightly.

ONION SALAD DRESSING

6 tbp oil, ¼ tbp dry mustard, ½ tsp onion pulp, ¼ tsp paprika, 2½
tbp vinegar, ¼ tsp salt.

Put all ingredients in ½ pt jar; put 2 rubbers on and clamp down top; shake well until an emulsion is formed; keep in cool place; always shake before using.

BACON DRESSING

For dandelion, cabbage and other green salads: Use fat left from cooking bacon; warm fat, and if there is much sediment strain through fine cheesecloth; use 2 parts of fat to 1 part of vinegar, thicken slightly with flour and water well blended; cook for a few minutes to remove raw taste of flour. This is usually served hot. It is good for camp where much bacon is generally used.

SOUR CREAM DRESSING

1 c sour cream, 1 egg, 1 tsp vinegar, ½ tsp salt, 1 tsp sugar, ¼
tsp mustard, ⅛ tsp pepper.

Mix dry ingredients, combine with egg slightly beaten; add cream slowly and cook in db until like custard; when cool add vinegar.

SWEET CREAM DRESSING

½ c heavy cream, 3 tbp vinegar, dash of cayenne pepper or ¼ tsp
paprika, ¼ tsp salt.

Beat cream with Dover beater until stiff; add seasonings; add vinegar slowly, continuing to beat.

QUICK MAYONNAISE DRESSING

1 c oil, yolk 1 egg, 2 tbp vinegar or lemon juice, few grains
cayenne, ⅔ tsp powdered sugar if desired, ⅔ tsp mustard, ⅔ tsp
salt.

If onion flavor is desired, rub bowl with freshly cut onion or a clove of garlic; put in seasonings; mix them with entire amount of acid, then add yolk and beat well; add oil, at first by tbp, beating after each addition; when all has been used, add any further necessary seasonings and beat thoroughly; cover bowl with an earthen dish and keep in a cool place until needed. By adding acid before oil the egg is partially curdled or thickened, and oil may be added more rapidly than by the other method.

CORN STARCH PASTE BINDING

Mayonnaise may be prevented from separating, and the quantity may be increased without materially altering flavor by stirring into it after it is mixed about ⅓ of its bulk of hot corn starch paste, made in the following proportions:

2 tbp corn starch, ¾ c boiling water, ¼ c vinegar.

Mix 2 tbp corn starch smoothly with ¼ c vinegar in an enamel saucepan; add ¾ c boiling water; simmer gently 5 min; cool very slightly and beat desired quantity into mayonnaise, which will become thicker and lighter in color; chill before using.

This starch paste binding is particularly desirable to use when cottonseed, corn or peanut oil is being used in place of olive oil.

=Mayonnaise Piquante=, for meat, fish or shellfish salads: To 1 c mayonnaise add 2 tbp each olives and pickles finely chopped.

FRENCH DRESSING

½ c oil, 2 tbp vinegar, 1 tsp paprika, 1 tsp powdered sugar, ½
tsp dry mustard, 2 tsp salt, dash cayenne.

Place all ingredients in a bottle or cruet; chill; shake vigorously just before serving; a little onion juice; garlic or Worcestershire sauce may be added if desired.

RUSSIAN DRESSING

1 c mayonnaise or boiled dressing, 2 tbp thick chili sauce, 2 tbp
tomato catsup, 2 tbp Worcestershire sauce.

Mix together thoroughly, adding mayonnaise last.

COOKED FRENCH MUSTARD

3 tbp each dry mustard and sugar; beat 1 egg light, mix smooth with 1 c diluted vinegar; cook a few min; add 1 tbp butter as you remove from stove. Delicious on meats.

ICINGS

Break the whites of eggs on a platter or large shallow dish. Allow 1 small c or ⅓ lb of powdered sugar to the white of egg. Beat the whites thoroughly before adding, gradually, the sugar. The length of time required for beating depends on the coldness and freshness of the eggs. Some experienced cooks advise putting the sugar directly into the whites and beating all together. It is claimed icing so made does not crumble easily.

If a soft icing is desired add ¼ lb sugar, or 10 tsp sugar and 1 of corn starch to the white of each egg. Cake can be iced while warm; in the case of fruit cake, it is better to leave it until within a few hours before wanted, as icing will turn yellow by standing. Allow the whites of 2 eggs for a large cake. Remove the loose particles from the cake with a cloth and dust with flour. Flavor icing just before using; if lemon juice is preferred, extra sugar will be needed for the additional liquid. To color icing, use either cochineal, a red jelly or strawberry syrup for a pink, strong coffee for amber, and the strained juice of an orange, in which has been soaked the rind for a delicate yellow. There are fruit syrups and powders which give almost any color desired. Powdered or confectioner’s sugar should always be used except for boiled icing; for that the granulated is better. Remember to beat the eggs entirely in one direction, that is from left to right, or right to left; do not change the order while beating. It is as important here as in cake making.

Put the cake on a smooth, flat surface, where it can be undisturbed, with a layer of clean white paper under it. Drop a large spoon of icing on the center of the cake, and spread smoothly with a knife dipped in hot water to prevent sticking. Work as rapidly as possible to do it well. When finished set the cake in a cool place to harden. When the frosting is almost cold, take a knife and mark the cake in slices. Any ornaments, such as gum drops, candies, orange flowers or ribbons should be put on while the icing is moist. When dry, ornament with piping, which is a stiff icing squeezed through a paper funnel, and may be tinted with colored sugars.

BOILED ICING

4 eggs whites, 4 c sugar ½ pt boiling water, 1 tsp cream tartar,
1 tsp vanilla.

Boil the sugar and water till clear as syrup and pour over the whites beaten stiff; stir until it is a stiff cream; add cream tartar and vanilla. This is nice for filling.

EGGLESS ICING

½ c milk, 1 c sugar, 1 tsp butter, 1 tsp vanilla.

Boil all 10 minutes, or till a little thick and spread on cake.

ICING WITH RAISINS

1 c sugar, ⅔ c raisins, stoned and chopped fine, 4 tbp water, 1
egg white.

Boil the sugar and water till it will thread from the spoon; pour on to the beaten egg and work with an egg beater till thick enough to spread on the cake. Take out enough for the top layer, and with the rest mix the raisins; spread between the layers.

FIG FILLING

Cut with fc 1 lb figs; add 1 c water and 4 tsp sugar; cook until they become thick; add juice of 1 lemon; beat well and when cool, spread between layers of cake.

MARSHMALLOW FILLING

Put ¾ c sugar and ¼ c milk in a saucepan; boil 6 min without stirring; melt ¼ lb marshmallow in top part of a db; then add 2 tbp boiling water to them and cook until smooth; then add sugar and milk mixture, beat constantly; add 1 tsp vanilla and beat until cool enough to spread. Can be used for both filling and frost. Shredded cocoanut can be sprinkled over the top of frost if desired.

MOCHE FILLING

Cream 6 tbp butter and 1 c confectioner’s sugar thoroughly; add 4 tbp cocoa; beat thoroughly; add 2 tbp strong coffee and 1 more c sugar; then add vanilla. Can be used as filling and frosting.

CARAMEL FILLING

3½ c sugar, ¾ c cream, 1 tbp melted butter.

Boil all together in upper part db; stir only enough to prevent sticking to bottom of pan; let boil until a little of it dropped into a cup of cold water and rubbed between fingers is in a pasty condition; take from fire and stir to consistency of very thick molasses; then place between layers and over top of cake.

APPLE JELLY FILLING

1 large tart apple, 1 c sugar, 1 egg, 1 lemon, juice and rind.

Grate apple and rind of lemon; add other ingredients and boil jelly about 5 min.

CINNAMON JELLY FILLING

2 eggs yolks, 2 tbp sugar, 1 tbp cinnamon.

Follow directions for Apple Jelly Filling.

COFFEE FILLING

1 tbp cream, 2 heaping tbp corn starch, 2 eggs, ½ c sugar, 1 c
strong black coffee.

Add cream and sugar to coffee and heat; when boiling hot add corn starch dissolved in a little cold coffee; let boil 3 min; pour slowly over well-beaten eggs and stir rapidly; if not thick enough, set over boiling water and stir till eggs set a little, but not long enough to curdle; spread between layers and ice with Coffee Icing.

CHOCOLATE CARAMEL FILLING

1 pt brown sugar, ½ c milk or water, ½ cake chocolate, butter
size of egg.

Boil 20 min, or until thick enough; spread between cakes while warm.

PEACH FILLING

Cut peaches in thin slices; prepare cream by whipping, sweetening and adding flavor of vanilla if desired; put layers of peaches between sheets of cake; pour cream over each layer and over top; this may also be made with ripe strawberries.

WHIPPED CREAM FILLING

Use any recipe for nice layer cake and put parts together with whipped cream.

ORNAMENTAL FROSTING

1½ c granulated sugar, ½ c water, 2 egg whites, 1 tsp flavoring
extract, 1 tsp bp.

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread; put over boiling water, stirring continually until icing grates slightly on bottom of bowl; spread on cake, saving a small portion of icing to ornament the edge of cake. This can be forced through a pastry tube or through a cornucopia made from ordinary white letter paper.

COLORED ICING

1½ c confectioner’s sugar, 2 tbp hot milk, ½ tsp butter, ½ tsp
vanilla extract.

Add butter to hot milk; add sugar slowly to make right consistency to spread; add vanilla; spread on cake.

For pink icing add 1 tbp strawberry or other fruit juice. For yellow icing add 1 tsp egg yolk and flavor with orange rind and 1 tsp lemon juice.

BOILED ICING

1 c granulated sugar, ½ c water, white of 1 egg, ½ tsp flavoring
extract, 1 tsp bp.

Boil sugar and water without stirring until syrup spins a thread; pour very slowly over stiffly beaten egg white and beat until smooth; add flavoring and baking powder; allow to stand few minutes before spreading.

UNCOOKED FROSTING

1 unbeaten egg white, 1½ c confectioner’s sugar, 1 tsp. vanilla
extract.

Put egg white into shallow dish; add sugar gradually, beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

CARAMEL FUDGE ICING

2½ c granulated sugar, ½ c hot water, ¼ tsp salt, ¾ c evaporated
milk diluted with ½ c water, 1 tbp butter, ½ tsp vanilla.

Caramelize ½ of the sugar by sifting it slowly into a hot frying pan; shake pan constantly to prevent burning. The sugar should melt about as fast as it is put in. When it is melted and a light amber color, add the ½ c hot water and boil until caramel dissolves and a thin syrup is formed; add the syrup to the diluted milk with the rest of the sugar and the salt; boil to the soft ball stage or 11° C. (235° F.); cool until lukewarm; add vanilla and beat vigorously until creamy and stiff enough to spread.

MERINGUES

Whites 3 eggs, 1¼ c granulated sugar, 3 tsp bp, ¼ tsp vanilla
extract.

Beat whites of eggs until stiff and dry; add gradually ⅔ c of sugar, and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla; drop by spoonfuls on unglazed paper and bake in moderate oven 30 min; increase heat and bake 30 min longer; remove any soft part from center of meringues and return to oven to dry out, after turning off heat; use 2 meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.

JELLY MERINGUE

White 1 egg, ½ c currant or other jelly.

Put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff; spread between layers or on top of cake.

MAPLE ICING

1 c maple syrup, whites 2 eggs.

Boil syrup without stirring until it spins a thread; add slowly to stiffly beaten egg whites; beat with wire whip, preferably on platter, until stiff enough to spread.

CHOCOLATE FILLING

Whites 2 eggs, 2 c confectioner’s sugar, 1½ tbp milk, 1 tsp
vanilla extract, 4 oz unsweetened chocolate, 1 tsp butter.

Beat whites until stiff; add sugar slowly, beating well; add milk, vanilla and chocolate, which has been melted with butter; mix until smooth; spread on cake.

OLD-FASHION FILLING

3 oz unsweetened chocolate, 3 tbp cream, 1 egg, ¾ c powdered or
confectioner’s sugar, 1 tbp corn starch, ⅛ salt, 1 tsp vanilla
extract.

Melt chocolate in top of db; add cream and egg; mix in sugar gradually; add corn starch which has been mixed with a little cold water and cook, stirring constantly until smooth and thick; add salt and vanilla; spread between layers of cake.

FRUIT FILLING

2 c granulated sugar, ⅔ c boiling water, whites 2 eggs, ¼ c
chopped nuts, 1 c mixed figs, raisins, citron, cherries and
pineapple, cut fine.

Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit; spread between layers of cake.

MARSHMALLOW FROSTING

Heat ¼ c milk and ¾ c sugar slowly to boiling point; boil 6 min; cut ¼ lb marshmallows in pieces; melt in db; add 2 tbp hot water and cook until smooth; add hot syrup gradually, stirring constantly; beat until cool enough to spread, then add ½ tsp vanilla. This may also be used as a filling for Layer Cake.

ORANGE FILLING

½ c sugar, 2 tbp flour, 1 egg, slightly beaten, grated rind ½
orange, ¼ c orange juice, 1 tsp lemon juice.

Mix sugar and flour; add other ingredients in order given; cook 10 min in db, stirring constantly until thickened; cool before spreading.

ORANGE FROSTING

1 tbp orange juice, 1 tsp lemon juice, yolk 1 egg, confectioner’s
sugar, grated rind 1 orange.

Add rind to fruit juices; let stand 15 min and add gradually to yolk of egg slightly beaten; stir in sugar until of right consistency to spread.

BUTTER SCOTCH ICING

2 c light syrup, ½ c butter, ½ c milk.

Boil syrup, butter and milk together until it forms a soft ball when tested in cold water; cool slightly without stirring and pour while warm on cake.

Chopped nuts may be added while icing is still soft.

SEA FOAM ICING

1 c brown sugar, ⅓ c water, white 1 egg, 1 tsp bp.

Boil sugar and water without stirring until syrup spins a thread; add hot syrup slowly to beaten egg white, beating continually, preferably on platter, with wire whip; add baking powder; when icing foams, put between layers and on top of cake.

COCOA ICING

1 c confectioner’s sugar, 4 tbp cocoa, 1 egg white, 1 tsp vanilla
extract, 1 tbp cream, 1 tsp melted butter.

Add sugar and cocoa slowly to beaten egg white; then add vanilla, melted butter and cream to make soft enough to spread on cake.

VEAL

Veal is the meat of a calf killed when 6 or 8 weeks old. The meat from a younger calf is unwholesome. This meat is not as easily digested as beef and is less nutritious.

Good veal should be light pink in color and the fat white, and is in season in the spring. It requires longer cooking than beef or lamb.

The entire forequarter of veal may be secured at a very low price, because of the breast, which, though it is a most delicious cut when properly stuffed and braised, is little known and generally despised. This forequarter contains the ribs, which correspond to the favorite rib roast of beef. From these are cut the best chops, which become less choice in quality the nearer we come to the neck. The rack of veal, as the chops are known to the marketmen, cut entire, makes an excellent roasting piece, equaled only by the loin and the fillet. The neck of the veal, after the scrag end is passed, which is only fit for broth and stews, may be cut into excellent little breakfast cutlets. The fleshy portions of the foreleg, or shin of veal, make good pot-pies or stews, and the leg itself may be used for soup or stock.

RAGOUT OF VEAL

Reheat 2 c cold roast veal, cut in cubes, in ½ c Brown Sauce seasoned with 1 tsp Worcestershire sauce, few drops of onion juice and a few grains of cayenne.

VEAL CUTLETS

2 lb veal cutlet, 1 tsp salt, ⅛ tsp pepper, ¾ c dried bread
crumbs, 1 egg, 2 tbp water, 2 tbp lard, 1 c hot water.

Cut veal into 6 pieces; wipe with a clean, damp cloth and sprinkle with salt and pepper; roll in bread crumbs; dip in well-beaten egg, diluted with water and roll again in crumbs. Melt lard in an iron frying pan; put in the cutlets and brown on both sides; add the hot water and simmer until tender, about 45 to 50 min; remove them and thicken the stock with a little flour mixed to a smooth paste with cold water; pour the sauce over the cutlets.

VEAL LOAF

2½ lb veal, ¼ lb salt pork, 1 tsp chopped onion, 1 c bread
crumbs, ½ c stock or milk, 1 egg, ½ tsp sage, 2 tsp salt.

To the chopped meat add the other ingredients; mix well; pack in greased Pyrex loaf pan; bake for 2 hr in a moderate oven; baste with a mixture of ½ c of water or stock in which 2 tbp of fat have been melted.

BREADED VEAL

Cut into pieces of a suitable size for serving; roll in egg and crumbs and brown quickly in a small amount of fat; add 2 c of hot water or stock; cover and simmer until the veal is tender (about 45 min).

VEAL LOAF (2)

3 lb raw, lean veal, chopped, ¾ c cracker crumbs, 1 egg, 1 tbp
chopped parsley, 2 tbp melted lard, 1½ tsp salt, ⅛ tsp pepper, 1
tbp chopped onion, ⅛ tsp nutmeg, ½ c milk.

Mix veal, cracker crumbs, beaten egg, parsley, lard, salt, pepper, onion and nutmeg together; moisten with milk; pack in a greased small loaf pan; spread top with butter; bake in a moderate oven 1 hr; baste occasionally with melted fat and a little hot water; serve hot with tomato sauce or cold with catsup or pickles.

VEAL PIE

2½ lb knuckle of veal, 1 tsp salt, ⅛ tsp pepper, 2 tbp fat, 2
slices onion, 2 c celery, cut in pieces, 2 c water, ½ c sliced
carrots, 2 tbp chopped parsley, 2 tbp flour, ¼ c water, plain
pastry.

Cut meat from the knuckle in small pieces; sprinkle with salt and pepper; melt fat; add onion and cook slowly 5 min; remove onion from pan and put in the veal; cook until meat is brown, stirring frequently; add celery and water, cover and simmer until meat is tender; add a little water to the meat as liquid boils away; add raw carrots and parsley and more salt and pepper if necessary; cook 20 min longer; thicken with the flour and water mixed to a smooth paste; put in baking dish and cover with plain pastry; bake in a quick oven 15 to 20 min or until brown.

METHODS OF COOKING MEATS

ROASTING

Meat should be placed 1″ from the bottom of the baking pan, using a rack made for the purpose; rub the joint well with salt and pepper, and dredge with as little flour as will insure a dry surface. Lean meat is improved by having thin slices of fat meat, either bacon or pork, or its own fat, laid over the surface at first until there is sufficient dripping to baste with. The oven and pan should be hot at first; then gradually reduce the heat; baste frequently with equal quantities of fat drippings and water.

When done remove roast to a hot platter, drain off the fat; add enough water to dissolve the glaze left in the pan and use this for gravy.

BRAISING

Braising is a method used for meats that are lacking in flavor or are tough. Use a deep pan with a close-fitting cover. The covered pans sold as roasters are really braising pans, the two parts of which fit together so tightly as to confine the steam, thus cooking the meat in its own vapor. The most stubborn pieces will yield to the persuasion of a braising pan and become tender, especially if a few drops of lemon juice or other acid be added to the gravy in the pan. Braising affords an opportunity to render coarse pieces savory by laying them upon a bed of vegetables or sweet herbs.

BROILING

Broiling is cooking by direct exposure to a heat over a gas flame or hot coals. The surfaces are seared by exposing the meat to great heat at first, thus preventing the juices from escaping.

PAN BROILING

Heat a cast-iron or steel frying pan to a blue heat. Rub it with a bit of fat meat till well oiled. Season the meat and lay in the pan just long enough to sear thoroughly, then turn and sear the other side and continue turning often enough to keep the juices from escaping. Reduce heat and cook more slowly until meat is done.

SAUTEING

To saute is to cook in a hot, shallow pan with a little fat, browning first one side and then the other.

FRYING

To fry is to cook in hot fat, deep enough to cover the material to be cooked. All mixtures not containing egg should be dipped in egg and crumbs to prevent food from absorbing fat. The albumen is hardened by the heat and forms a coating. Cook only a few pieces of the article at a time, reheating after each frying. Drain on brown paper.

The fats used are lard, cottolene and olive oil.

To clear fat after using, cut a raw potato into ¼″ slices and add to the cooled fat. Heat gradually, and when potatoes are browned, strain fat through cheesecloth placed over a strainer. If carefully strained each time the fat can be used repeatedly.

BOILING

In boiling, as in roasting, the general principle is to subject the meat to a high degree of heat at first until a layer of albumen hardens over the entire surface. The temperature should then be dropped much below boiling point and kept there until the gelatine and connective tissues are softened to almost the point of dissolving. Let the meat partly cool in the liquid. If the slices are served on very hot plates they will be juicy, tender and well flavored.

LARDING

Use a piece of salt pork fat. Shave off the rind as closely as possible; cut the fat in ¼″ strips, and cut these into strips the same width. With a larding needle draw these strips into the meat, leaving the stitches evenly distributed and in alternate rows until the whole upper surface is covered.

BEEF