Chapter X: Preface (10)

Sift twice and then rub in three tablespoonfuls of shortening and then mix to dough with two-thirds cup of water. Roll out on slightly floured board one-quarter inch thick, and spread with finely minced turkey meat, which has been seasoned with

One tablespoon of grated onion,
One green or red pepper, minced fine,
One teaspoon of salt,
One-half teaspoon of paprika.

Roll for jelly-roll and pinch the edges together well. Place in well-greased baking pan and bake for forty-five minutes in a hot oven. Start basting with one cupful of turkey stock after the roll has been in the oven for ten minutes. Serve by cutting in slices and then cover with cream sauce.

TURKEY POT PIE

Place in a baking dish a layer of parboiled and diced potatoes. Season with finely minced onion and parsley and green or red pepper, chopped fine. Now add a layer of turkey meat. Repeat this until the dish is full and then add a sauce made from

One cup of milk,
One cup of turkey stock,
Five tablespoons of flour.

Stir until flour is dissolved in the milk and stock and bring to a boil. Season and then pour over the turkey in the baking dish. Cover the top of the dish with lattice strips of pastry. Brush with milk or water and bake forty-five minutes in a hot oven.

SOME SOUPS USING THE TURKEY STOCK

Made by simmering bones and carcass of turkey in sufficient water to cover.

TURKEY SOUP, ITALIAN

Cook three ounces of macaroni in one quart of boiling water for twenty minutes and then drain and blanch under running water. Place in a saucepan and add

Two and one-half pints of turkey stock,
Two onions, cut fine,
Tiny bit of garlic.

Cook slowly for fifteen minutes and then serve with grated cheese.

MULLIGATAWNEY

Place four cupfuls of turkey stock in a saucepan and add

Three apples, chopped fine.
One carrot,
One small onion.

Bring to a boil and cook slowly until vegetables are soft and then place three tablespoonfuls of shortening in saucepan and add one-half cupful of flour. Stir until well browned and then add two cupfuls of turkey stock. Cook for ten minutes and add to the soup. Bring to a boil, then strain and season with

One level tablespoon of salt,
One and one-half teaspoons of paprika,
One-fourth teaspoon of nutmeg,
Three pints of turkey stock,
One-half cup of finely chopped celery,
One carrot diced,
Four tablespoons of washed rice.

Bring to a boil and cook for thirty-five minutes very slowly and then season.

CABBAGE PUDDING

Chop one medium-sized head of cabbage fine and parboil until tender. Then drain and place in a bowl and add

Two onions, grated,
One cup of left over cold meat, chopped fine.

Season well and then place a layer of the prepared cabbage in a baking dish and then a layer of bread crumbs. Pour two cups of thick cream sauce over all and place a thin layer of bread crumbs on top. Bake in a moderate oven for thirty minutes.

FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM HOUSE

Oyster Soup
Home Pickled Onions
Chow-chow Chili Sauce
Boston Brown Bread
Fish Balls
Roast Turkey Brown Gravy
Oyster Filling Cranberry Sauce
Bannocks
Baked Potatoes Mashed Turnips
Creamed Onions Buttered Parsnips
Coleslaw
Pepperhash Corn Relish
Jams, Jellies and Conserves
Mince and Pumpkin Pies Coffee
Maple Fudge Preserved Plums

The good old-fashioned oyster soup, made from the famous recipe that has been in the family for so many years, was served from two immense old white china tureens. Grandpa Perkins, sitting at the head of the table, ladled out the soup, and after it was placed and every one was seated, grandpa rapped the table with the big horn handle of the carving knife and every head was bowed in silent prayer while his voice was uplifted in thankful Thanksgiving praise, to which we all responded with a solemn amen.

CHICKEN ROLL

Place in a mixing bowl

Three cups of sifted flour.
One teaspoon of salt,
Three level tablespoons of baking powder.

Sift to mix, rub in five tablespoons of shortening and mix to dough with one cup of water. Roll on pastry board one-quarter inch thick and spread with the prepared filling. Roll as for jelly-roll, place in well-greased and floured baking pan and bake in a moderate oven for thirty-five minutes. Serve with tomato or creole sauce.

PREPARED FILLING

Mince the giblets fine and pick the meat from the neck and carcass, putting the skin through the food-chopper. Place in a bowl and add

Two onions, grated,
One green pepper, minced fine,
Four tablespoons of finely-chopped parsley,
One-half cup of bacon, cut in dice and nicely browned,
One teaspoon of salt,
One-half teaspoon of white pepper.

Mix thoroughly and spread as directed upon the dough.

BOSTON BROWN BREAD

Place in a mixing bowl

One-half cup of cornmeal,
One-half cup of barley flour,
One-half cup of rice flour,
One teaspoon of salt,
One-half cup of molasses,
One level teaspoon of soda,
One and one-quarter cups of sour milk.

Beat to mix and then pour into well-greased one-pound empty coffee cans and fill them three-quarters full. Cover and place in a deep saucepan. Fill the saucepan two-thirds full of boiling water. Boil steadily for one and three-quarters hours; then remove the lid from coffee can and place in a warm oven for three-quarters of an hour to dry out.

Next come the fish balls--not the great, round old-fashioned grease-soaked one of commerce, but the daintiest golden brown balls the size of bantam eggs, fried in smoking hot fat and laid on snowy white napkins in piles, with sprigs of parsley stuck between them.

AUNT POLLY RIVES'S ONE-EGG CAKE

One egg,
One cup of brown sugar,
Five tablespoons of shortening,

Cream well and then add

One and three-quarter cups of flour,
Four teaspoons of baking powder,
One cup of milk.

Beat to thoroughly mix. Add one cup of seeded raisins; pour in a well-greased and floured loaf-shaped pan and bake forty minutes in moderate oven.

REAL OLD VERMONT OYSTER SOUP

For six people.

Drain one dozen oysters free from the liquid, then strain the liquid into a saucepan. Wash and look carefully over the oysters to remove all bits of shell. Chop the oysters very fine and then return them to the oyster liquid. Add one tablespoon of butter and a tiny pinch of thyme; then heat to the scalding point and add two and one-half cups of scalding hot milk. Let come to a boil, remove from the fire and serve. Scald the milk in a double boiler.

COUSIN HETTY'S FISH BALLS

"Time was," said Cousin Hetty, "when we used to flake out fish, but since brother and old Amos went into the fish business, we generally use the shredded fish."

Recipe for six persons. Open a package of prepared shredded codfish and then turn into a piece of cheese-cloth and plunge four or five times into a large bowl of hot water. Squeeze dry. Cook and then mash sufficient potatoes to measure three cups and then add the prepared fish and

Two tablespoons of grated onion,
Four tablespoons of finely-minced parsley,
One teaspoon of paprika,
One-quarter cup of milk,
Two tablespoons of butter.

Beat hard to mix thoroughly and then mould into small balls; roll in flour; dip in beaten egg and milk and then roll in fine crumbs and fry until golden brown in hot fat.

BANNOCKS

For six persons. Place in a saucepan

Two cups of boiling water,
One-half teaspoon of salt,
Two tablespoons of maple sugar,
Four tablespoons of syrup,
Three-quarters cup of cornmeal.

Cook until it is a thick cornmeal mush, then let cool. Spread very thin on well-greased baking sheet; brush with melted shortening and bake in a hot oven. In the days of long ago these bannocks were usually baked before the open fire.

The feature of the dinner, three large turkeys, were cooked until golden brown and juicy tender. Nigh about the coming of the first of October, grandma gives strict orders that every morsel of bread crumbs, even though it is just the war bread, be saved. For you know lots of bread crumbs are needed for the fish cakes and then filling of the birds. This stale bread is thoroughly dried out and then put through the food chopper, then sifted. The coarse crumbs are used for filling the turkey.

In the good old days of yesteryear when a large majority of us felt that Thanksgiving would be incomplete without the turkey, it required careful planning to use the left-overs without waste, as the family quickly tired of too much turkey when served for three or four meals.

However, left-over chicken or turkey may be served in the following dishes:

BROWN EMINCE FOWL

Pick the meat from the back, carcass and neck and mince fine the giblets. Place in a saucepan and add to one and one-half cups of the prepared meat

One onion,
One green pepper, minced fine,
Three-quarters cup of boiling water.

Cook gently for twenty-five minutes, then place in a saucepan two tablespoons of shortening and four tablespoons of flour. Stir to blend thoroughly and then brown until a rich golden brown. Turn in the prepared emince and stir to mix and season with

Salt,
White pepper,
Tiny pinch of mustard,
Tiny pinch of poultry seasoning.

Make a border of mashed potatoes on a warm platter and fill the emince in the centre of the platter and garnish with finely minced parsley.

CHICKEN DUMPLINGS

Remove all the meat from the left-over carcass and break the bones. Place the bones in a stock pot and add

Three pints of cold water,
Two onions,
One fagot of potherbs,
One cup of well-crushed tomatoes.

Bring to a boil and simmer slowly for two and one-half hours. Strain the stock and season with

Salt,
White pepper,
Three tablespoons of finely-minced parsley.

Now place sufficient meat picked from the carcass through the food chopped to measure, when chopped fine, one cup; place in a bowl and add

One large onion, grated,
Four tablespoons of finely-chopped minced parsley,
One teaspoon of salt,
One-half teaspoon of white pepper,
Two cups of sifted flour,
Three level teaspoons of baking powder,
One tablespoon of shortening,
One well-beaten egg,
Seven tablespoons of water.

Work to a smooth dough, then drop from the tablespoon into boiling stock. Cover closely and let cook for fifteen minutes. Lift on a slice of toast and then quickly add to the stock

One cup of minced chicken.

Then dissolve

One-half cup of flour,
One-half cup of water,

and stir to blend thoroughly. Add to the stock and then bring to a boil; cook for five minutes and pour over the dumplings. Sprinkle with finely minced parsley and send to the table at once.

CHICKEN LOAF

This delightful old southern dish is always welcomed by the family. Put the meat picked from the carcass and neck, with the giblets, through the food chopper, about one and one-half cups. Mince fine one-half cup of bacon and sufficient onions to measure one cup. Brown the bacon and simmer the onions in the bacon fat until tender, taking care not to brown. Now add

Two and one-half cups of cold cooked rice,
One cup of very thick cream sauce,
One cup of fine bread crumbs,
One tablespoon of Worcestershire sauce,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One well-beaten egg.

Mix thoroughly, then pack into well-greased and floured loaf-shaped pan. Set the pan in a large one containing warm water and bake for one hour in a slow oven. Remove the pan containing the water and let the loaf stay in the moderate oven for fifteen minutes. Serve with parsley, cream or tomato sauce while hot; cut the balance cold and serve with mayonnaise or tartare sauce.

CHRISTMAS DINNER

Clear Tomato Soup
Onion Relish Curly Celery
Baked Chicken
Spicy Filling Brown Gravy
Cranberry Jelly
Sweet Potato Pone Mashed Turnips
Coleslaw
Mince Pie Coffee

ONION RELISH

Chop fine sufficient onions to measure one cup and then place two tablespoons of fat in a frying pan. When hot, add the onions, cover closely and simmer slowly until tender. Season with salt and paprika and three tablespoons of vinegar. Cool and serve as a relish.

CURLY CELERY

Scrape and thoroughly cleanse two stalks of celery and remove part of the green top and the bruised outside pieces. Cut each stalk in half from the root to the stem and then split again. Place in cold water and allow to crisp and cool.

GRANDMA PERKINS'S SPICY FILLING

Put the green and rough outside parts of the celery

Four onions,
One bunch of potherbs,

through the food chopper and chop fine; then add

Three cups of stale bread crumbs,
One and one-half teaspoons of salt,
Five tablespoons of shortening,
One teaspoon of pepper,
Three-quarters cup of chicken stock.

Mix and then fill into the prepared chicken. Sew the opening with a stout darning needle and string. Now rub the chicken thoroughly with shortening and cover with flour. Place in the oven and let brown slightly; then turn the chicken breast down and baste every ten minutes. Turning the chicken with the breast down causes the juices to permeate the white meat and thus make it tender and juicy.

Turn the chicken and allow the breast about twenty minutes for browning before taking from the oven.

BAKED CHICKEN

Select a plump stewing chicken about five pounds and then singe, draw and wash thoroughly. Cover slowly and steam until tender; then fill with a spicy filling and place in a moderate oven to roast for one and three-quarters hours, basting every ten minutes.

In order to be sure that the fowl will be sufficiently tender, remember to steam it ahead of time.

CRANBERRY JELLY

Wash one pint of cranberries; then drain and place in a saucepan. Add three-quarters cup of water. Cover and cook until soft; then rub through a fine sieve. Add two cups of brown sugar and bring to a boil. Cook for ten minutes and then pour into small custard cups to mould.

SWEET POTATO PONE

Wash and then boil one-quarter peck of sweet potatoes. Cool and remove the skins. Place in a bowl and mash, seasoning with

One-half teaspoon of nutmeg,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
Two tablespoons of butter.

Grease a baking pan well; then dust with flour and spread the prepared sweet potatoes in the pan about one inch thick. Sprinkle the top thickly with nutmeg and place one tablespoon of butter over the top in tiny dots. Bake in a moderate oven for twenty-five minutes. Remove from the oven and let stand for five minutes. Cut into squares and lift with a cake turner to a hot plate.

COLESLAW

Shred the cabbage fine and then chop one green pepper. Place in water to crisp. Make a mayonnaise dressing by placing on a plate

Yolk of one egg,
One teaspoon of mustard,
One-half teaspoon of paprika,
One teaspoon of sugar,
One teaspoon of vinegar.

Work to a smooth paste and then add the oil slowly at first and then faster until all the oil is thoroughly incorporated, beating it quite hard. Add the salt to taste. Now add the vinegar to reduce to desired consistency; then drain the cabbage, turn on a cloth and let dry before pouring over the dressing. Use three-quarters cup salad oil.

MINCE PIE

Two cups of flour,
One-half teaspoon of salt,
One teaspoon of baking powder,
Two teaspoons of sugar.

Place in a mixing bowl and then sift. Now rub three-quarters cup of shortening and mix to a dough with about six tablespoons of water. Divide the dough, then roll out and cover a pie plate. Use one and one-half pounds of mincemeat to fill. Cover with a crust and then wash with beaten egg. Bake in a moderate oven for forty-five minutes.

NOTE.--To wash the pie use one-half of beaten egg, using the balance in the chicken filling.

You know there is a great little story told about the pie-loving New Englanders, and as the story goes, there are only two kinds of pie, namely, "'Tis mince and 'tain't mince." So, as Grandma Perkins says, "This is all mince."

HOW TO PREPARE THE MINCE

Twelve medium-sized apples,
One-half pound of candied citron,
One-half package of seeded raisins,
One pound of shelled peanuts,
Three-quarters pound of suet,
One pound of dried peaches,
One lemon.

Put all through the food chopper and then place

One quart of syrup,
One pound of brown sugar,

in a preserving kettle and bring to a boil. Cook for ten minutes and then add the prepared fruits and suet that have been put through the food chopper and add

One package of seeded raisins,
One tablespoon of cinnamon,
One teaspoon of ginger,
One teaspoon of cloves,
One-half teaspoon of allspice,
One-half teaspoon of nutmeg,
One-half teaspoon of salt,
Three-quarters cup of strong cider vinegar.

Stir to mix thoroughly, then cook for ten minutes. Cool and then fill into fruit jars. Pour one tablespoon of salad oil on top; adjust the rubber and lid and seal. Process in hot water bath for twenty minutes and then cool and store.

This mince will be found to be most delicious, and it will keep until used. Grandma Perkins's grandad was a Hiram Teesdale, of Gloucester, England, and this recipe is over 400 years old. The original recipe was named Christmas Mynce Pye, and on the holidays, a great pye of Gloucester mynce, made by good dame Teesdale, was always sent as a tithe from the county to the good Queene Elizabeth, and in this way royal favor was conferred on this family by the queen, who was delighted with the wonderful concoction.

Black walnuts and hazel nuts were used in the original recipe, but as these nuts are quite expensive, the peanuts will do just as well.

CHRISTMAS GOODIES

In the days of long ago, before the day of heated apartments and water-heated homes, the housewife used the cellar as the cold-storage room. To-day this is impossible. For the householder who has an outside enclosed laundry or summer kitchen, the problem of keeping the holiday delicacies is quite an easy one. But to those of us who dwell in flats and apartments, some other way must be arranged.

Here are two new ideas that are worth trying: First, a window box on the shady side of the house. This box must be lined with asbestos paper on the inside, and then covered with the same paper and an additional covering of oil cloth upon the outside.

By covering the box in this way, the housewife is assured of a smaller storage space of an even temperature. Neither the extreme cold nor heat will affect this box. A thick layer of newspapers may be used as a lining, between the inside covering of the asbestos and the oil cloth covering upon the outside of the box.

Mincemeat must be stored in a cool, dry place to blend and ripen, without the danger of freezing. This is also an ideal time for the mother to plan to have the family help her and at the same time knit the home ties very closely together. The home where the family joins in the evening to make the seasonable delicacies is a very happy one. Let the children have some of their friends in to help them with the preparations.

CHICKEN CUSTARD

Place one pint of chicken stock in a mixing bowl and add

One small onion, grated,
One and one-half teaspoons of salt,
One-half teaspoon of paprika,
Four eggs.

Beat until thoroughly mixed and then fill into well-buttered glass custard cups and set the cups in a baking pan and fill the pan half full of warm water. Place in a slow oven to bake until firm. Remove from the oven and let stand for five minutes to settle, then loosen the edges of the custard from the cups with a knife and turn on a slice of toast and serve with parsley sauce. This is a delicious luncheon dish.

MEATLESS MINCEMEAT

Place in a mixing bowl

Four pounds of apples, chopped fine,
One pound of peanuts, chopped fine,
One pound of dried apricots, chopped fine,
One pound of dried peaches, chopped fine,
One pound of suet, chopped fine,
Two packages of seeded raisins,
One package of currants,
One-quarter pound of candied citron, chopped fine,
One-quarter pound of candied orange peel, chopped fine,
One-quarter pound of candied lemon peel, chopped fine,
Two tablespoons of cinnamon,
One teaspoon of mace,
One teaspoon of ginger,
One teaspoon of allspice,
One teaspoon of cloves,
One teaspoon of salt,
One pint jar of grape or other preserves,
One quart of molasses,
One quart of cider, boiled for fifteen minutes.

Mix thoroughly and then store in the same manner as for ye olde-tyme mincemeat.

YE OLDE-TYME MINCEMEAT

Purchase one pound of shin beef and one-half pound of good soup bones, preferably bones from the chine or rib. Wipe the meat, place it and the bones in a saucepan and add three cups of boiling water. Cook slowly without seasoning until the meat is tender. Cool and then pick the meat from the bones and put all the meat through the food chopper into a large bowl and add

One pound of suet, shredded fine,
Five pounds of apples, chopped fine,
Grated rind of three lemons,
Juice of three lemons,
One-half pound of candied orange peel, shredded fine,
One-half pound of lemon peel, shredded fine,
One-half pound of citron peel, shredded fine,
One pound of dried or evaporated peaches, shredded fine,
One pound of shelled peanuts, chopped fine,
Two packages of seeded raisins,
One package of currants,
Three level tablespoons of cinnamon,
Two level teaspoons of mace,
Two level teaspoons of allspice,
One level teaspoon of cloves,
One level teaspoon of ginger,
Two level teaspoons of salt.

Mix thoroughly, then place in a deep saucepan

One quart of syrup,
One pound of brown sugar,
One and one-half cups of stock from the meat,
One quart of cider,
One-quarter cup of vinegar.

Bring to a boil and cook for twenty minutes. Pour over the mincemeat and mix thoroughly. Fill into crocks or jars; cover closely and set in a cool place, or fill it into all-glass jars and adjust the rubber and lid. Seal and then place in a hot-water bath. Process for one-half hour, at a temperature of 185 degrees Fahrenheit. Remove and store in a cool place. Mincemeat that has been sterilized will keep until used.

GREEN TOMATO MINCE

Place one quart of thinly sliced green tomatoes in a bowl and sprinkle with four tablespoons of salt. Let stand for four hours, then drain and squeeze dry. Return to the bowl and add

One-half pound of finely chopped suet,
Two and one-half pounds of finely chopped apples,
One cup of finely chopped dried apricots,
One cup of finely chopped seeded raisins,
One cup of finely chopped peanuts,
One cup of plum preserves,
Two cups of molasses,
One and one-half cups of boiled cider,
One tablespoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of cloves,
One-quarter teaspoon of allspice,
One-half teaspoon of ginger.

Mix thoroughly and then store in the same manner as for ye olde-time mincemeat.

MINCEMEAT FOR TWO

One-half cup of finely chopped cold cooked meat,
Three-quarters cup of finely chopped suet,
Six cups of finely chopped apples,
One cup of finely chopped candied orange and lemon peel, mixed,
One cup of seeded raisins,
One cup of currants,
One cup of chopped peanuts,
One cup of chopped apricots,
One and one-half cups of molasses,
One cup of cider,
Four tablespoons of vinegar,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of ginger,
One-half teaspoon of salt.

Mix and then store in the same manner as for ye old-tyme mincemeat.

JEWISH OR KOSHER MINCEMEAT

Chop fine sufficient left-over cold cooked beef or lamb free from all fat to measure two cups. Place in a large bowl and add

Two quarts of finely chopped apples,
One cup of finely chopped candied orange peel,
One cup of finely chopped candied lemon peel,
One cup of finely chopped citron,
One cup of finely chopped apricots,
Two cups each of seedless raisins and currants,
One cup of finely chopped shelled almonds,
One cup of corn oil,
One and one-half tablespoons of cinnamon,
One teaspoon of cloves,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of ginger,
One teaspoon of salt.

Now place in a saucepan

One quart of cider.
One pound of brown sugar,
One cup of molasses.

Stir to dissolve, then bring to a boil and cook for fifteen minutes. Pour over the mincemeat and mix thoroughly. Fill into crocks or jars and store as for ye olde-tyme mincemeat.

When storing mincemeat either in crocks or in jars, cover with salad oil, about one-quarter inch deep, to exclude air. Use a good grade of salad oil. This makes it unnecessary to use liquor for keeping the mincemeat.

The bride housewife who is planning a Thanksgiving dinner for "just us two" frequently finds herself in a dilemma. Turkey is much too large for her and chicken hardly appeals to her for this day. However, below are some suggestive menus for a Thanksgiving dinner for two.

No. 1.

Celery Radishes
Oysters on the Half Shell
Planked Squab Spiced Grape Jam
Baked Sweet Potatoes
Creamed Onions
Endive Salad Russian Dressing
Individual Mince Tarts
Coffee
Cheese and Crackers Nuts and Raisins

No. 2.

Grilled Oysters
Celery
Fillets of Flounder, Piedmont
Guinea Hen, Marie Cranberry Jelly
Candied Sweet Potatoes Cauliflower
Coleslaw
Pumpkin Tarts Coffee
Cheese Nuts and Raisins

No. 3.

Shrimp Cocktail
Celery Olives
Roast Squab Duckling, Currant Jelly
Creamed Mashed Potatoes Peas
Lettuce Pimento Dressing
Mince Turnover Coffee
Cheese and Crackers
Nuts and Raisins

HOW TO PREPARE THE MENU

Place the oysters in the ice box, near the ice, until ready to serve. Scrape and clean the celery, cutting the root into a point, then splitting it in half from root end to tip.

Place in cold water and trim, then cleanse the radishes. Split the radishes into four parts, from tip to near the stem end; use a sharp knife for this purpose--this makes eight cuts in the radishes. Place in cold water.

Wash the oyster shells and set aside until needed for serving the oysters.

PLANKED SQUAB

Split the squab down the back, then draw. Wash well in cold water and remove the breast bone. Place in a baking pan, rub with shortening and dust very lightly with the flour. Place in a hot oven to bake for thirty-five minutes. Baste frequently with hot water. Now lift to a hot plank and cover with strips of bacon. Split the sweet potatoes and place on each corner. Brush lightly with butter, dust with cinnamon and brown sugar. Place in a hot oven for twelve minutes.

GUINEA HEN MARIE

Have the butcher split the hen down the back and remove the breast bone. Wash and wipe dry, then rub well with shortening and dust with flour. Lay in a baking pan and place in a hot oven. Baste every ten minutes with boiling water. Cook for forty minutes in a moderate oven and just ten minutes before removing from the oven cover the hen with strips of bacon and

Three onions, minced fine,
One green pepper, minced fine,

GRILLED OYSTERS

Carefully look over the oyster and remove all bits of shell. Wash and then roll in mayonnaise, dip in bread crumbs. Return to the deep shell and broil or bake in a hot oven for ten minutes.

PASTRY FOR TWO

Place in a mixing bowl

One cup of flour,
One teaspoon of baking powder,
One-half teaspoon of salt.

Sift to mix, then rub in three tablespoons of shortening and mix to a dough with three tablespoons of water. Chop the water into the flour, then turn on the pastry board and roll out one-quarter inch thick. Use for tarts and turnovers. Brush with milk or syrup and water and bake in a moderate oven.

CAKE FOR TWO

Place in a mixing bowl

Three-quarters cup of white corn syrup,
Yolk of one egg,
Four tablespoons of water,
One cup of sifted flour,
Three level teaspoons of baking powder,
One level teaspoon of flavoring.

Beat to mix thoroughly and then add two tablespoons of melted shortening, folding in carefully. When thoroughly mixed, cut and fold the white of egg into the dough. Turn into well-greased and floured pan which has a tube in the centre and bake in a moderate oven for twenty-five minutes.

SUGGESTIVE MENU FOR FAMILY HOME WEDDING 25 PERSONS, 7 O'CLOCK DINNER

Salted Nuts Sweet Pickles
Celery
Oyster Cocktail
Broiled Fresh Salmon Ravigote Sauce
Roast Turkey, Brown Gravy
Cranberry Jelly
Candied Sweet Potatoes
Asparagus Salad Pimento Dressing
Ice Cream Wedding Cake
Coffee

Materials needed for twenty-five persons:

One-half pound of almonds,
Two small jars of sweet mixed pickles,
Twenty-five stewing oysters,
Six pound cut of fresh salmon,
One bunch of parsley,
Three bunches of watercress,
One bunch of leeks,
One bunch of thyme,
Two fifteen-pound turkeys,
One quart of cranberries,
Three-pound can of white corn syrup,
Three-quarters peck of sweet potatoes,
Three large cans of asparagus,
Three firm heads of lettuce,
One can of pimentos,
Two large bottles of catsup,
One small bottle of Worcestershire sauce,
One glass of horseradish,
Six quarts of ice cream, cut five blocks to the quart,
Ten or twelve-pound wedding cake,
One pound of coffee,
One pint of cream,
One pound of sugar,
One pound of butter,
Fifty rolls.

OYSTER COCKTAIL SAUCE

Open the catsup, Worcestershire sauce and horseradish and mix well. Add one-half cup of vinegar and mix again, and use for oyster cocktail, allowing five oysters for each person.

Do not put any filling in the turkey. It will then resemble the grilled turkey of New Orleans.

CRANBERRY JELLY, USING SYRUP

Purchase the white corn syrup and place in a saucepan and add the cranberries. Bring to a boil and cook slowly for twenty minutes, and then turn into a bowl to mould. If you wish to strain out the seeds and skins, rub through a coarse sieve.

If you wish to turn the cranberries from the bowl, rinse the bowl in cold water before pouring the jelly in.

BUFFET SUPPER

No. 1

Salted Nuts Celery
Tuna Fish à la King
Asparagus Salad Russian Dressing
Ice Cream Cake
Coffee

No. 2

Olives Pickles
Chicken Salad Apple Jelly
Rice Croquettes
Ice Cream Cake Coffee

No. 3

Olives Radishes
Baked Ham Sandwiches
Potato and Celery Salad
Ice Cream Cake Coffee

FOR MENU NO. 1

Materials required:

Pound of almonds,
Six stalks of celery,
Eight large cans of tuna fish,
One can of pimentos,
One-half pound of mushrooms,
Six quarts of milk,
Three large cans of asparagus,
Six quarts of ice cream, cut five blocks to the quart,
Eight-pound wedding cake,
One pound of coffee,
One pound of sugar,
One can of milk,
Twenty-five rolls,
One pound of butter.

TUNA FISH A LA KING

Open cans of fish and turn into a large bowl. Make the sauce as follows. Place in a saucepan

Six quarts of milk,
Five level cups of flour.

Stir to blend thoroughly, then bring to a boil and cook slowly for five minutes. Now add

One can of chopped pimentos,
The prepared mushrooms,
Three level tablespoons of salt,
Two level tablespoons of paprika,
One teaspoon of pepper.

The tuna fish should be broken in large pieces. Heat slowly and when hot serve on thin slices of toast.

TO PREPARE THE MUSHROOMS

Peel the mushrooms and then cut both caps and stems in small pieces. Parboil for five minutes in boiling water and then drain and use.

A heart shape may be arranged for either the square or round table. Have the shape made by a carpenter, fastening small cleats underneath to prevent its slipping off table top. The cleats must be arranged so they will catch the edge of the table.

SUPPERS FOR EVENING AFFAIR

Toasted Cheese Sandwiches
Gingerbread Tea
Cheese and Pepper Sandwiches or
Bacon and Onion Sandwich
Tea

Scotch Rabbit
Bread and Butter
Tea

Dry Oyster Pan
Toast Cocoa
Cheese and Omelet Sandwiches
Tea

TOASTED CHEESE SANDWICHES

Remove the crust from a loaf of bread, and then cut into slices one inch thick. Toast and then cut American cheese in slices one-fourth inch thick. Place on toast and spread lightly with grated onion. Place in the pan in a hot oven to toast the cheese.

GINGERBREAD

This cake can be made and baked in forty-five minutes. Place in a bowl

One and one-half cups of molasses,
One-half cup of shortening,
One cup of water,
Four cups of sifted flour,
Three level tablespoons of baking powder,
One and one-half teaspoons of cinnamon,
One teaspoon of nutmeg,
One teaspoon of ginger,
One-half teaspoon of allspice,
One-quarter teaspoon of cloves.

Beat just enough to mix and then pour into well-greased and floured pan and bake for forty minutes in a moderate oven. It can be cut and eaten while hot if desired.

CHEESE AND PEPPER SANDWICHES

Place in a bowl

One cup of cottage cheese,
One onion, minced fine,
Two peppers, chopped fine,
One-half cup of mayonnaise,
One teaspoon of salt,
One teaspoon of paprika.

Beat to mix and then butter the bread and cut in thin slices. Place a layer of cheese mixture and then cover and cut in half.

BACON AND ONION SANDWICHES

Mince fine one and one-half cups of onions. Parboil until tender and then mince four ounces of bacon. Cut in dice. Toss lightly in hot pan and add the onions. Toss until onions are nicely browned and tender. Spread between slices of buttered rye bread.

FILLET OF BEEF A LA RIGA

Round skirt, flank or chuck steaks may be used for this dish. Cut one and one-quarter pounds of thin round steak into four pieces. Now mince very fine

Two ounces of salt pork,
Two onions,
Four branches of parsley.

Add

One and one-half cups of prepared bread,
Two teaspoons of salt,
One teaspoon of paprika,
One teaspoon of Worcestershire sauce.

Mix thoroughly and then form into a sausage and lay on the prepared steak and roll, tying securely in three places with white string. Roll the steak in flour and then place four tablespoons of shortening in a deep saucepan and add the prepared fillets, and brown well. When the fillets are nicely browned, stir in two tablespoons of flour well and add

Two cups of boiling water,
One carrot, cut in quarters,
Four small onions.

Cover closely and cook for one hour and then add

Two teaspoons of salt,
One-half teaspoon of pepper,
Juice of one-half lemon,
One cup of peas.

Heat to the boiling point and then cook for ten minutes. Now lay a slice of toast for each fillet on a hot platter and lift the fillet. Remove the strings, then lift the carrot and onions and lay on a platter. Strain over the gravy and then place the peas in a border around the platter, and garnish with thin slices of tomato.

SCOTCH RABBIT

Place one-half pound of grated cheese in a saucepan or chafing dish and add

One onion, grated,
Three-quarters cup of well-drained canned tomatoes,
One tablespoon of Worcestershire sauce,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika.

Mix and heat until the cheese melts. Serve on the toast.

DRY OYSTER PAN

Allow one-half dozen oysters for each person. Look over the oysters carefully and wash to remove bits of shell. Place well-drained oysters in a saucepan and place on stove. Shake continually until cooked, usually about four or five minutes. Season with salt, pepper and one tablespoon of Worcestershire sauce. Lift on a thick slice of toast and pour one tablespoon of melted butter over the oysters and then divide the liquid in the pan and pour over the toast. Sprinkle with finely chopped parsley and serve.

RICE MUFFINS

Rub one cup of cold boiled rice through a fine sieve into a mixing bowl and add

One egg,
One cup of milk,
One teaspoon of salt,
Four tablespoons of syrup,
Three tablespoons of shortening,
One and three-quarters cups of flour,
Four teaspoons of baking powder.

Beat hard to mix and then pour into well-greased and floured muffin pans, and bake in a hot oven for twenty minutes.

SPANISH BUN

One and one-half cups of sugar,
Three-quarters cup of shortening,
Yolks of five eggs.

Cream until light lemon color and then add

Three teaspoons of baking powder,
Five cups of flour,
One cup of milk,
One package of small seedless raisins or currants,
One-half teaspoon of salt.

Beat just enough to mix and then cut and fold in the stiffly beaten whites of five eggs. Pour into square pan which has been lined with paper and then greased and floured. Bake in a moderate oven for one hour. Ice with water-icing and mark off into slices with a knife while the icing is soft.

VEGETABLES A LA JARDINIERE

Pare and cut in dice

Two carrots,
One cup of celery,
One cup of sliced onions.

Place in a saucepan, cover with boiling water and cook until tender; then drain, and then mince fine three slices of bacon. Brown bacon and then lift and add the vegetables to the fat left from browning the bacon. Add

One cup of canned peas,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One tablespoon of vinegar.

Cook slowly for fifteen minutes.

BRAISED OX TAILS

The large ox tail joints or the usual ox tail may be used for this. Soak two and one-half pounds of tails in warm water for fifteen minutes and then wash well, and drain and wipe dry. Roll in flour and then brown quickly in hot fat. Now lift to a deep saucepan and add

Three cups of boiling water,
Two cups of sliced onions,
Two carrots, cut in dice.

Cook slowly for one and one-quarter hours and then season with

Two teaspoons of salt,
One teaspoon of pepper,
Four tablespoons of finely chopped parsley.

Now to serve cook three-quarters pound of macaroni in boiling water for twenty minutes and then drain and season, and place on a hot platter. Lay on top of the macaroni the cooked ox tails and pour over all the gravy containing the onions and carrots. Garnish with finely chopped parsley and serve.

POTATO PANCAKES

Place in a mixing bowl three slices of bacon, minced fine, and cooked until nicely browned

Three tablespoons of bacon fat,
One egg,
Three-quarters cup of milk,
One and one-half cups of flour,
Three-quarters cup of potatoes rubbed through a fine sieve,
Four teaspoons of baking powder.

Beat hard to thoroughly mix and then bake on a griddle or fry in hot fat.

BANANAS A LA JAMIQUE

Peel three bananas and then cut in half. Place in a bowl and sprinkle with the juice of one lemon. Let stand for one hour to marinate, and then dip in a batter and fry until golden brown. Lay on a thin slice of sponge cake and spread the cake with pineapple jelly or jam. Pile high with fruit whip and garnish with finely chopped crystallized ginger.

BOSTON BAKED BEANS

Soak one pint of beans in plenty of cold water overnight and in the morning carefully wash and place in a saucepan and cover again with water. Bring to a boil and cook for ten minutes, and then drain and place in a casserole or baking dish, and add

One-half pound of salt pork, cut into two-inch blocks,
One cup of stewed tomatoes rubbed through a sieve,
Four tablespoons of molasses,
One teaspoon of salt,
One onion, chopped fine,
One-half teaspoon of pepper,
One-quarter teaspoon of mustard.

Mix well and then add sufficient water to cover. Bake in a moderate oven for three hours.

WHOLE WHEAT MUFFINS

Place in a mixing bowl

Two cups of buttermilk,
One teaspoon of baking soda,
One teaspoon of salt,
Three tablespoons of sugar,
Four tablespoons of shortening,
One egg,
Three cups of whole-wheat flour,
Two teaspoons of baking powder.

Beat hard to mix and then pour into well-greased muffin pans and bake for twenty minutes in a hot oven.

YESTERDAY'S BRAN BREAD

Place in a mixing bowl

Three cups of buttermilk,
One and one-half teaspoons of salt,
Two teaspoons of baking soda,
Three-quarters cup of syrup,
One-half cup of shortening.

Beat to thoroughly mix and then add

Four cups of whole-wheat flour,
Three cups of bran,
One and one-half cups of white flour,
Two teaspoons of baking powder.

Beat hard to mix and then pour into two well-greased and floured loaf-shaped pans and spread evenly. Let stand for ten minutes and then bake in a moderate oven for forty minutes. One-half package of seeded raisins or three-quarters cup of finely chopped nuts may be added to one loaf for variety. Use when one day old.

BUTTERMILK CUSTARD

Place in a mixing bowl

Yolk of one egg,
Two eggs,
One and one-quarter cups of buttermilk,
One teaspoon of vanilla extract,
One-half cup of sugar,
Three tablespoons of flour.

Beat to a smooth batter and then pour in custard cups and set the cups in a pan of warm water, and bake in a slow oven until firm in the centre. Remove, cool and then make a whip with

White of one egg,
One-half glass of jelly.

Beat to a stiff meringue and then pile high on each custard. Serve ice cold, dusted with cinnamon.

YANKEE PANCAKES

Place in a mixing bowl

One and one-half cups of buttermilk,
Two tablespoons of syrup,
One tablespoon of shortening,
One teaspoon of baking soda,
One teaspoon of salt.

Beat to mix and then add

One cup of whole-wheat flour,
One-half cup of cornmeal,
One teaspoon of baking powder.

Beat to mix and then bake on a hot gridle.

BUTTERMILK BREAD

Scald two cups of buttermilk and then let cool. Put through a sieve to break up the large curds and then turn into a mixing bowl and add

Four tablespoons of sugar,
One tablespoon of salt,
Four tablespoons of shortening,
One yeast cake dissolved in one-half cup of water.

Beat hard to mix and then add eight cups of flour, and work to a smooth dough; grease the bowl and place the dough in it. Turn the dough over to thoroughly coat with the shortening. Cover and let rise overnight and then early in the morning punch down well and turn over for one hour. Place on a moulding board and divide into loaves. Form into the loaf and then place in well-greased pans and let rise for one hour. Bake in a moderate oven for forty minutes.

It is important that the temperature of the scalded and cooled buttermilk should be about 70 degrees Fahrenheit. When setting the bread overnight, be sure that it is in a place where the average temperature will be 65 degrees Fahrenheit in summer and 70 degrees Fahrenheit in winter, and which is free from drafts.

BUTTERMILK DOUGHNUTS

Place in a mixing bowl

One cup of buttermilk,
Two tablespoons of shortening,
One egg,
One cup of sugar,
One teaspoon of baking soda,
One teaspoon of nutmeg,
One-half teaspoon of ginger.

Beat to mix. Now add

Five cups of sifted flour,
Two teaspoons of baking powder,

and work to a smooth dough. Roll out one-half inch thick on well-floured pastry board and cut and fry until golden brown in hot fat.

BUTTERMILK CHEESE PIE

Place one quart of buttermilk in a pan and heat gently to about 110 degrees Fahrenheit. Let cool and then turn into a piece of cheese-cloth and let drain for two hours. Now measure one and one-half cups of whey and place in a saucepan and add six tablespoons of cornstarch. Stir to dissolve and then bring to a boil and cook for five minutes. Now add

One cup of sugar,
Yolks of two eggs,
Grated rind of one-half lemon,
One teaspoon of nutmeg,
One-half teaspoon of vanilla.

And the prepared cheese that has been draining in the cheesecloth. Beat very hard with the egg-beater to thoroughly blend. Pour into pans which have been lined with plain pastry and bake for forty-five minutes in a moderate oven.

Dust the top of the pie before placing in the oven with either nutmeg or cinnamon, and one-half cup of seeded raisins or finely chopped nuts may be added for variety, if desired.

Use left-over whites of egg

One for fruit whip;
One for dipping croquettes, oysters and the like to be fried in
deep fat.

SAUCES

CIDER SAUCE (CHAMPAGNE SAUCE)

Melt three tablespoons of ham fat in the frying pan and add four tablespoons of flour, and cook until nice and brown, then add two cups of cider. Stir until well blended and then bring to a boil. Cook slowly for five minutes and then season with salt and white pepper and a little nutmeg.

MOCK HOLLANDAISE

To one cupful of cream sauce add

Yolk of one egg,
Two tablespoons of lemon juice,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of grated onion.

BATARDI SAUCE

One cup of thick cream sauce,

Yolk of one egg,
One teaspoon of paprika,
One teaspoon of salt,
One teaspoon of grated onion,
Juice of one-half lemon,
One-half cup of stewed tomatoes,
One tablespoon of finely minced parsley.

Heat slowly, beating thoroughly to blend. Rub through fine sieve and then serve cold.

TOMATO SAUCE

One cup of canned tomatoes rubbed through a sieve,
One and one-half cups of cold water,
Four onions, minced fine,
One carrot, cut fine,
One fagot of soup herbs.

Cook slowly for twenty minutes and then add

Three tablespoons of cornstarch,
One tablespoon of sugar,
Two teaspoons of salt,
One teaspoon of pepper,
One-quarter teaspoon of mustard dissolved in one-half cup of cold
water.

Bring to a boil and then cook for ten minutes. Rub through a fine sieve and use.

BROWN SAUCE

To make a brown sauce, place four tablespoons of fat in a frying pan and add three tablespoons of flour. Stir until brown. Brown until a very dark color and then add one cup of stock or water. Stir until the mixture is perfectly smooth and at the boiling point for three minutes. Season as desired.

AMERICAN SAUCE

To make a sauce American take

One-half cup of thick cream sauce,
One-half cup of stewed tomatoes,
One tablespoon of grated onion,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of grated cheese.

Blend and put through the fine sieve. Serve hot.

CREAM SAUCE

Place one cup of milk in saucepan and add three level tablespoons of flour. Stir with a fork or egg-beater until well mixed and then bring to a boil. Cool for three minutes and then stir constantly. Remove from the fire and use.

BOHEMIAN SAUCE

One cup of thick cream sauce,
Juice of one-half lemon,
One teaspoon of paprika,
One teaspoon of salt,
One tablespoon of fresh grated horseradish.

Beat to mix and then serve either hot or cold.

CANADIAN SAUCE

Place in a saucepan

Two grated onions,
One green pepper,
Two tomatoes, chopped very fine.

Cook slowly until soft, and then cool and add

Six tablespoons of salad oil,
Three tablespoons of vinegar,
One-quarter teaspoon of mustard,
One-half teaspoon of pepper,
One teaspoon of salt,
One-quarter teaspoon of sugar.

Mix thoroughly and serve cold over the fish.

HORSERADISH SAUCE

Add two tablespoons of grated horseradish and one tablespoon of Worcestershire sauce to either cream sauce or brown sauce.

MEXICAN CHILI SAUCE

Split open and then remove the seeds from one dozen chilis (green peppers). Now scrape the three or four veins to remove seeds that run through the pepper lengthwise. Now drop them into boiling water for fifteen minutes. Remove the skin and chop fine. Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions. Cook slowly until tender, taking care not to brown. Now add two tablespoons of flour. Blend well and then add the chilis and

Two cups of tomato pulp rubbed through a fine sieve,
One cup of boiling water.

Simmer slowly until thick, smooth sauce. Season with salt to taste. Rub hand with salad oil, before preparing the peppers, to prevent burns.

BEVERAGES

To prepare chocolate as a beverage it is necessary to boil or cook it thoroughly. The mere fact of pouring boiling water or milk upon the cocoa will not cook it sufficiently.

HOW TO PREPARE CHOCOLATE

The Mexican epicure long ago discovered that to make chocolate successfully, it is necessary to beat it continually and he thus perfected a chocolate whip which is a wooden beater with a number of wooden rings fastened to it; when this is used to stir the chocolate it churns the mixture to a froth.

The French use a number of switches, bound into a whip. The American housewife uses a flat wire whip for this purpose.

Cocoa.--Place in a saucepan three-fourths cup of water and two level teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and then cook for five minutes. Beat continually, then add one-fourth cup of scalded milk for each cup of cocoa. Bring to a boil again and then serve.

Chocolate.--Use three ounces of chocolate to one quart of water. Cut the chocolate fine and then add water and stir constantly. Bring to a boil and cook for ten minutes. Add one cup of scalded cream and then bring again to boiling point and serve. One tablespoon of whipped cream may be added to each cup just before serving.

HOW TO BREW A CUP OF TEA

From an old tea merchant in London I received my instructions for making a perfect cup of tea. First rinse out the teapot with cold water and then fill it with boiling water, and let stand while you bring the water intended for the tea to a boil. Just before the water boils, turn out the water in the teapot and wipe dry. Then add the tea leaves and pour on the freshly boiled water. Cover the pot with a tea cosy or wrap in a towel and let stand exactly seven minutes. The tea is now ready to drink. This will give you a delicious drink of ambrosia that will delight the heart of true lovers of a good cup of tea.

The use of a cosy for the teapot is to hold the heat in the pot and thus prevent quick cooling. Use one level teaspoon of tea to each one-half pint of water. Measure the water before boiling. The water must be poured on the tea immediately upon reaching the boiling point. After boiling for two minutes or longer the water quickly loses its natural gases.

COFFEE

Many varieties abound in the market. Among the best is the Arabian, with Liberian and Maragogipo closely following. After the coffee is harvested the quality and the value depend on the care in curing and packing. Brazil supplies the United States with about 80 per cent, of all the coffee used. Mexico and Central America together furnish about 17 per cent., thus leaving about 3 per cent. from foreign countries.

Various brands of coffee known by the housewife are:

Mocha,
Java,
Rio,
Santa Bourbon,
Santa,
Maracaibo,
Bogota,
Peaberry.

The first named are the most expensive, the last named the cheapest. The word "blend" when used with coffee means a mixing of two or more varieties, producing a coffee of various strengths and of a smooth, mellow flavor.

After the coffee is roasted it should be kept in air-tight cans. Grinding is the next important step, and this must be just right to get the full strength. Coffee coarsely ground is not desirable, as it requires a long time to infuse and is therefore wasteful. A medium fine grind will be found practical for those who use the old-style coffee pot. To filter, using the percolator, the coffee should be quite fine. The water falls continually over the coffee and produces a uniform cup.

How to make good coffee, using the old-fashioned coffeepot: Place one level tablespoon of medium finely ground coffee in the pot for every cup desired; add the water and bring quickly to the boiling point. Stir with a spoon and then add a small pinch of salt and four tablespoons of cold water to settle the grounds. Let it stand in a warm place for five minutes; then serve.

Percolator method: Place three-quarters of a level tablespoon of finely ground coffee in a percolator for each cup desired. Add the water and then place the pot on the fire. Let the coffee filter just four minutes after the first pumping of the water in the glass top shows a coffee color. This will produce an even, uniform cup of stimulating beverage.

COFFEE AU LAIT

French breakfast coffee: Make the coffee by the method desired, making only one-half the usual quantity. Now heat to the boiling point sufficient milk to fill each cup one-half full. When ready to serve, pour the hot milk in the cup and then fill it with coffee.

COFFEE NOIR

This coffee is usually drunk from the demi-tasse. Therefore, it should be of superior strength, usually one and one-quarter tablespoons are allowed of very finely ground coffee for every two cups. It is percolated until the liquid is very strong and is rich black in color; this takes, usually, from eight to ten minutes after the coffee first shows its color in the glass top of the percolator.

EPICUREAN CREOLE COFFEE