Chapter XI: Preface (11)

Many of the old Spanish and French grandees, who were the forefathers of the Franco-Spanish new world city, New Orleans, brought with them the beautiful china coffee pot of yesteryear. The making of the after-dinner coffee was an art indeed.

The pot was filled with hot water and then set in a pail of boiling water to keep warm while the coffee was milled. Generally it was roasted fresh every day. It was ground into a fine flour, then tied in a piece of thin, fine muslin. The water was drained from the heated pot and the coffee was placed in it. Then fresh boiling water was poured in. The spout and top were closely covered with a napkin and the pot returned to the pail, containing sufficient boiling water to keep the pot hot. It was placed before the fire to brew; this usually took from ten to fifteen minutes. The coffee was ready and its delicious aroma and flavor amply repaid one for the time and trouble taken to make it.

COFFEE A LA CREME

Coffee made in the usual manner and then served with plain and whipped cream.

TURKISH COFFEE

The coffee for this style is ground into a fine flour, and is then covered with cold water, brought to the boiling point, sweetened and served without straining or filtering. Russian coffee is heavy and black and is frequently served with a slice of lemon.

SUMMER DRINKS

A cool drink, with plenty of ice tinkling in the glass, refreshes and invigorates one at the close of a warm day. The housewife may prepare with little trouble many delicious fruit flavors from fresh fruits that can be quickly turned into thirst-quenching beverages, by adding ice and a little carbonated water.

Plain carbonated water may be purchased in either pint or quart bottles; and if a good cork is used to stop the opening of the bottles, after removing the caps, it may be used at intervals, providing it is kept on ice.

PARISIAN TEA

Place two teaspoonfuls of tea in a pitcher and pour over it one cup of boiling water. Cover closely and let stand for one-half hour. Drain and then place in the ice box until needed.

To serve--place four tablespoons of the tea infusion in a tall glass and add

Juice of one-half lemon,
One-half cup of crushed ice,
Three mint leaves,

and fill with carbonated water.

Use pulverized sugar to sweeten if desired.

CURRANT SLING

Place one box of currants in a saucepan and add three cups of water. Bring to a boil, mashing with potato masher. Cook for fifteen minutes and then strain. Add two cups of sugar and bring to a boil. Cook for five minutes and then cool. Place one-half of the currant syrup in a tall glass and add

One-half cup of crushed ice,
One tablespoon of lemon juice,
Six mint leaves,

and fill with carbonated water.

PINEAPPLEADE

Pare and grate one pineapple. Place in a saucepan and add

Two cups of sugar,
Two cups of water.

Bring to a boil and then simmer slowly for fifteen minutes. Cool and then add

One pint of crushed ice,
One cup of carbonated water,
Juice of two lemons.

EGG LEMONADE

Place the yolk of an egg in a small bowl and add

Three tablespoons of pulverized sugar,
Two tablespoons of lemon juice,
One-half cup of ice-cold water.

Beat to mix and then pour into tall thin glasses and add stiffly beaten white of egg, folding in carefully. Add four tablespoons of crushed ice and fill the glass with carbonated water. Orange juice may be used in place of the lemon juice.

MINT CUP

Place three sprigs of mint in a cup and add two tablespoons of sugar and crush. Now add

One drop of essence of peppermint,
One drop of essence of cloves,
One-half cup of crushed ice,

and fill with carbonated water.

GINGER ALE CUP

Place in a saucepan

Juice of one lemon,
Grated rind of one-quarter lemon,
One cup of sugar.

Simmer slowly until the sugar melts into the syrup. To use: Place three tablespoons of this prepared syrup in a tall thin glass and add

One-half cup of shaved ice,
One sprig of mint,
One-half cup of ginger ale,

and fill with carbonated water.

CREAM COFFEE SHAKE

After breakfast drain the left-over coffee into a pitcher and set aside. To serve: Place in a tall glass

Two tablespoons of sugar,
Two tablespoons of cream,
One-half cup of cold coffee,
Four tablespoons of crushed ice.

Stir to mix and then fill with carbonated water and place one tablespoon of marshmallow whip on top.

RASPBERRY PUNCH

Place one box of raspberries in a saucepan and add

One-half cup of water,
One and one-half cups of sugar.

Bring to a boil and cook slowly until the fruit is soft. Rub through a fine sieve and add one-half cup of maraschino cherries, cut into tiny bits, and the liquid from the bottle of cherries.

To use: Place one-half cup of the prepared raspberry syrup in a tall thin glass and add

One tablespoon of lemon juice,
One-half cup of crushed ice.

Fill with carbonated water.

PEACH CUP

Place one quart of peeled and sliced peaches in a saucepan and add

One pound of sugar,
One cup of water.

Cook until the fruit is soft and then rub through a fine sieve and add juice of one lemon.

To use: Place one-half cup of the peach mixture in a glass and add

Two tablespoons of cream,
One-half cup of crushed ice,

and fill with carbonated water.

A box of straws to use in serving these iced drinks makes them doubly attractive.

HOW TO PREPARE ICE CREAM

Prepare the mixture for freezing early in the morning, while working in the kitchen, and then when it is cool place in the ice box to be thoroughly chilled until needed. Scald and cool the can and then place in the refrigerator. When ready to prepare the cream for freezing, place the ice in a bag and with a wooden mallet pound it fine. Now pour the prepared mixture into the cold can and place the dasher in position. Place the can in the freezer and adjust the turning crank, and give a few turns of the handle to see that everything is working easily. Now use a pint bowl for measuring and pour in three measures of ice, then one of salt. Repeat this until the ice and salt are above the mixture inside the can. It is necessary to be accurate if you wish to obtain good results.

Haphazard measuring only means failure. Turn the freezer until it begins to become difficult to turn, then remove the dasher, using a wooden spoon to scrape and pack. You must work quickly, as it is important not to keep the can open any longer than necessary. Place n cork in the opening in the lid of the can and cover the top of can with a piece of wax paper, then put on the lid.

Now drain off all the water. Repack, using four parts of ice to one part salt. Cover closely and set aside for one and one-half hours to ripen.

If all preparations are made earlier in the day, it will take about one-half hour to put together the mixture and make the cream.

Frozen desserts are divided into two classes, ices and ice creams. The ices include sherbets, water ices, frappés and sorbets. Ice creams include Philadelphia cream, American and French creams, parfaits and mousses. Sherbets contain gelatin or whites of eggs and water-ice mixture. Water ices are fruit juices sweetened and diluted with water. Frappes are partially frozen water ices. Sorbet is a mixture of flavors prepared as for water ices or a frozen punch.

ICE CREAM

Philadelphia ice cream is made from thin sweetened cream. American ice cream is a mixture of thin cream and a custard well flavored, which is then frozen. Frequently junket preparations are used in this cream. French ice cream is a plain, frozen, rich custard. Parfaits are creams made from a thick syrup, egg yolks and whipped cream, packed in a mould and frozen.

Mousses are heavy creams flavored and sweetened and then whipped, packed into a mould and frozen.

It is important to note that the can must not be over two-thirds full. All creams in the making increase in volume and therefore they must have sufficient room for churning. See that all parts of the freezer work freely before starting. If rusty or stiff use a drop or two of salad oil and then turn until it works freely.

RECIPES

1 GAL.--PEACH ICE CREAM

Pare and cut in thin slices one quart of peaches and then add one and one-half cups of sugar and set aside for one hour. Now place in a saucepan

Three pints of milk,
One-fourth cup of cornstarch.

Stir to dissolve the starch and then bring to a boil. Cook for ten minutes and then remove and add

Two well-beaten eggs,
One pint of milk,
One cup of sugar.

Beat hard and then cool. Now crush and rub the peaches through a fine sieve, add to the prepared custard and freeze in the usual manner.

STRAWBERRY ICE CREAM

Wash and stem one pint of berries. Crush, using a potato masher. Cover with one cup of sugar and then let stand for one-half hour. Rub through a sieve into a bowl and place in the ice box until needed. Now place in a saucepan.

One and one-half quarts of milk,
One-fourth cup of cornstarch.

Dissolve the starch in milk and then bring to a boil. Cook for five minutes and then remove from the fire and add

One egg,
Three-quarters cup of sugar,
One teaspoon of vanilla.

Beat hard and then let cool. Set in the ice box until needed. When ready to use, beat for three minutes with a Dover egg beater. Add the strawberries slowly and beat again. Pour into the can and freeze. This amount will make two servings for a family of four or five. Peaches, raspberries, etc., may be used to replace the strawberries.

ORANGE ICE CREAM

Three cups of milk.
Six tablespoons of cornstarch.

Place in a saucepan and stir until the starch is dissolved and then bring to a boil and cook slowly for five minutes and then remove and cool. When the mixture is cool, add

One cup of strained orange juice,
Yolks of two eggs,
One cup of sugar,
One teaspoon of orange extract,
One teaspoon of vanilla extract.

Mix thoroughly and then pour into the freezer and start to freeze; when about to remove the dasher add the stiffly beaten whites of two eggs. Give the freezer a few more turns to thoroughly mix and then remove the dasher. Secure the can so that the salt will not get into the cream. Pack in salt and ice to ripen for one and one-half hours. Use a mixture of one pint of salt to three pints of finely crushed ice for freezing.

VANILLA ICE CREAM

Place three cups of milk in a saucepan and add four tablespoons of cornstarch. Dissolve the starch and bring to a boil. Cook for five minutes and then partially cool and add

One cup of sugar,
One teaspoon of vanilla,
One cup of cream.

Beat to mix and then chill. Then freeze.

FROZEN STRAWBERRY CUSTARD

A small two-quart freezer will make sufficient for the ordinary family at a very small outlay. It will require about ten pounds of ice and one and one-quarter pounds of salt. Break the ice very fine and use a bowl to measure with. Allow three parts of the ice to one part of salt for the freezing mixture and four parts of ice to one part salt for the packing mixture.

Make a custard by placing three cups of milk in a saucepan and adding one-half cup of cornstarch. Dissolve the starch in the cold milk and then bring to a boil. Cook for five minutes and then remove and add

Two well beaten eggs,
One and one-quarter cups of sugar,
One teaspoon of vanilla.

Beat to thoroughly mix and then add one pint of crushed strawberries. Freeze and then pack, and allow to ripen for two hours. Do not fill the can that contains the cream mixture more than three-quarters full. This permits the cream to expand.

FROZEN CHERRY CUSTARD

Stone one quart of cherries. Place in a sauce pan and add one cup of sugar. Cook in their own juice and sugar until soft. Now place in a saucepan

Three cups of milk,
One-fourth cup of cornstarch.

Dissolve the starch and bring to a boil. Cook slowly for five minutes and then add

Three-quarters cup of sugar,
Two well-beaten eggs,
The prepared cherries.

Beat to mix, then chill find freeze.

FROZEN PINEAPPLE CUSTARD

Pare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar. Now place in a saucepan

Three cups of milk,
One-fourth cup of cornstarch.

Stir to dissolve the starch and then brine; to a boil and cook for ten minutes. Now add two well-beaten eggs. Beat to blend well and remove from fire. Add the prepared pineapple. Beat again to thoroughly mix and then freeze in the usual manner, using about three parts ice to one part salt. Pack away to ripen for two hours.

WATER ICE

Soak three tablespoons of gelatin in one cup of cold water for one-half hour, then place in a hot-water bath to melt. Strain and then add one pint of fruit juice, such as strawberries, cherries, currants, grape juice or peaches, or one and one-half cups of orange juice or seven-eighths cup of lemon juice. Now place two cups of sugar in a saucepan and add one quart of water. Bring to a boil and cook for five minutes. Add the gelatine and fruit juice and then cool and freeze.

These stock recipes will enable the housewife to provide variety in the way of delicious, inexpensive desserts with very little trouble. A two quart freezer will require about ten pounds of ice and about one and one-half pounds of salt.

FROZEN MARSHMALLOW PUDDING

Place in a saucepan

Two and one-half cups of milk,
four tablespoons of cornstarch.

Stir until dissolved and then bring to a boil and cook slowly for five minutes. Now add

Two well-beaten eggs,
One cup of sugar,
One cup of marshmallow whip.

Stir until well blended and then cool. Freeze, using a mixture of three parts ice to one part salt. Let stand for one and one-half hours to ripen.

STRAWBERRY PARFAIT

Place a scant one-half glass of an eight-ounce glass of apple jelly in a bowl and add the white of one egg. Beat with a Dover egg beater until the mixture will firmly hold its shape. Place in a bowl directly on the ice. Have one cup of firm strawberries and then wash carefully to remove sand, then hull them. Turn on a cloth to drain. Place on the ice to chill.

To serve, gently fold the berries into the cream and then fill into parfait glasses. Sprinkle with finely shredded cocoanut and serve.

CHOCOLATE PARAFAIT

Place in a mixing bowl

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

Beat until the mixture holds its shape and then fold in one cup of whipped cream and then prepared chocolate. Pour into a mould and pack with ice and salt for two and one-half hours.

To prepare the chocolate: Place one cup of sugar in a saucepan and add five tablespoons of water. Heat slowly to the boiling point, and then boil for one minute, then add two ounces of chocolate, cut in tine pieces. Stir until the chocolate is melted, taking care that the mixture does not boil, then add

One-quarter teaspoon of cinnamon,
One teaspoon of vanilla.

Beat to mix. Cool, and add to the prepared cream.

DIET TO REDUCE WEIGHT

Correct eating is essential to health and because of this the proper cooking and serving of food plays an important part, in either the building up or reducing of weight to a desired average.

As a rule, stout people seldom realize that they are eating food that, is entirely unsuited to them; and not only do they love starchy and over-rich foods, but also they frequently consume a liberal portion of sweets.

Now unwise eating seldom produces its effects at once. When noticed, the body is already burdened with heavy layers of fat, that not only cause their bearer to be distressed and uncomfortable, but also cause disease.

Not all of us can eat every food that is put before us, but we can so arrange our menus that we will be able to balance the diet and in this way supply the body with just its required needs.

Eating over-large portions of rich desserts, fatty foods and starchy products causes these foods to turn into a fatty tissue, and then be stored in the body as adipose tissue. So, in order to get good results, the person who wishes to reduce should learn to thoroughly chew all foods. By this I mean chew the food very fine, so that it will be thoroughly mixed with the saliva and then flow without much effort to the stomach.

You know that all starchy foods are changed by the action of the saliva into invert sugars; they then go to the stomach where they are thoroughly diluted with gastric juices and finally passed into the intestines, where the final processes of digestion take place.

This form of starch is stored by the liver and kidneys, and thus passes out to the various tissues to be held in the body as fat.

To reduce this fleshy tissue it is necessary to prevent the storage of more sugars, starches and fats in the body, and to cause that which is already stored there to be gradually consumed to prevent starving.

Many people who go on a diet for reducing flesh in a few days complain of great, weariness, exhaustion and gnawing hunger in the pit of the stomach. A diet that cuts down the supply of food with the intention of reducing is extremely dangerous unless it is supervised by a physician. But persons who wish to make a visible reduction of flesh in a time ranging from five to six weeks can do so, if they will learn the foods that cause and feed these flesh-forming tissues and learn to replace this with non-fat-forming foods.

And summer time is an ideal time to accomplish a reduction of flesh for those who wish to try it.

A SERIES OF MENUS FOR ONE WEEK--BREAKFASTS

(1)

Blackberries, about one-half cup (no sugar or cream)
Soft-Boiled or Poached Egg
Two Slices of Toast (no butter)
Four Leaves of Lettuce
Black Coffee

(2)

One-half Cantaloupe
Three-inch Piece of Broiled Ham
Two Slices of Toast (no butter)
Four Leaves of Lettuce
Black Coffee or Tea with Lemon

(3)

Juice of one-half Grape Fruit (no sugar)
Piece of Broiled Fish
Two Slices of Toast (no butter)
Black Coffee

(4)

Juice of one Orange
Broiled Tomatoes
Three Pieces of Bacon
Two Slices of Toast (no butter)
Black Coffee

(5)

Stewed Huckleberries (no sugar)
Hamburg Steak (broiled)
Two Slices of Toast (no butter)
Black Coffee

(6)

Stewed Peaches (no sugar)
Omelet
Toasted Whole-Wheat Bread (two slices)
Black Coffee

(7)

Baked Prunes (no sugar)
Cream Beef, about one-half Cup
Two Slices of Toast
Black Coffee

WHAT THESE BREAKFASTS ELIMINATE

The sugar and cream from fruit and coffee and the butter from the toast--all of which are fat-forming foods. Toasting bread dexterizes the starch and thus helps the digestion of this starchy product.

Breakfast may be eaten from 7 to 8.30 A.M., and is so balanced that those who board or take their meals in restaurants may easily follow the diet. Now, during the warm weather, it is most important to eat lightly during the noon period, and for this reason a light luncheon will be provided. Those who are employed in sedentary occupations should partake of a milk and _egg_ shake, or chocolate egg and milk; and this will be sufficient until the evening meal, or for luncheon you may have

(1)

Plate of Lettuce
Toasted Cheese Sandwich
One Small Slice of Bread, Toasted (no butter)
Stewed Fruit, one-half Cup
Tea or Coffee (clear)

(2)

Water-cress
Tomato Salad
One Slice of Toast (no butter)
Baked Apple
Tea or Coffee (clear)

(3)

Radishes
Water-cress Salad
With Three Slices of Bacon
Brown Betty
Tea or Coffee

(4)

Clear Tomato Soup
Deviled Egg
Slice of Toast (no butter)
Stewed Peaches
Tea or Coffee

(5)

String-Bean Salad
Toast (no butter)
Cup Custard
Tea

(6)

Poached Egg on Slice of Toast
Cantaloupe
Tea

(7)

Broiled Fish
Lettuce
Raspberries
Tea

Butter and potatoes are eliminated from this meal. Use skim milk, which has had its fat content removed in the cream, but which still contains the full nutritive value of the milk.

(1)

DINNER

Radish Watercress
Broiled Steak
Spinach String Beans
One Slice of Toast (no butter)
Stewed Fresh Fruit
Coffee

(2)

Olives Radishes
Broiled Fish
Peas Steamed Squash
Lettuce
One Slice of Toast (no butter)
Sliced Peaches
Coffee

(3)

Clam Broth
Baked Peppers
Cream Sauce Made with Skim Milk
Crushed Corn Stewed Cucumbers
Lettuce
One Slice of Toast (no butter)
Watermelon Coffee

(4)

Young Onions
Lamb Chops
Baked Tomato
Lettuce
One Slice of Toast (no butter)
Cantaloupe Coffee

(5)

Tomato Canape
Broiled Chicken
Peas Steamed Cabbage
Lettuce
Stewed Peaches Coffee

(6)

Minced Clams on Toast
Egg plant String Beans
Lettuce
Cup Custard Coffee

(7)

Water-cress
Pot Roast of Beef
Stewed Tomatoes Lima Beans
Cucumber Salad
One Slice of Toast (no butter)
Stewed Apricots Coffee

This meal eliminates potatoes, butter and the rich heavy desserts. The portions should be about three ounces of lean meat and one-half cup of each vegetable, three leaves of lettuce. Use French dressing on all salads and one-half cup of fruit for dessert.

This amount of food will not only satisfy, but also will, if persisted in, give satisfactory results in a reduction of flesh. This means that you cannot eat candy and other sweets between meals, and if you feel that you must have something sweet, try a piece of chewing gum. If fruits are too sour, try corn syrup for sweetening; about one-half cup to each quart of prepared fruit. Fresh fruits develop their own natural sweetness if they are baked instead of stewed in a saucepan. Just place them in a casserole dish with this amount of syrup or plain water and bake in a moderate oven for thirty-five minutes.

CINNAMON TOAST

Place two ounces of butter in a bowl and cream well. Add

Five tablespoons of sugar,
One teaspoon of cinnamon extract or powdered cinnamon.

Cream and then spread on nicely toasted bread.

FRIED OYSTERS

Unless the oyster is attractive in appearance, single dipped and fried an attractive brown, it is a failure as a fried oyster; few housewives seem to be able to turn out a perfect product.

Use large oysters, and look them over carefully for bits of shell. Wash and then roll in highly seasoned corn flour. Let dry off for ten minutes and then dip in prepared egg, and then roll in fine bread crumbs. Stand aside to dry for ten minutes. Fry only three or four at a time in hot fat. Care must be taken to have the fat sufficiently hot. Usually about 370 degrees Fahrenheit will do.

If you do not use a fat thermometer to test the fat, then try it with a piece of bread in the following manner: Place a crust of bread in the fat and begin to count 101, 102, 103, 104, etc., until you reach 110: the bread should then be a deep golden brown. Then proceed to fry the oysters, keeping the fact in mind that more than three or four in at once will reduce the temperature of the fat and thus permit the oyster to soak up the grease.

TO PREPARE THE CORN FLOUR

One cup of corn flour,
Two teaspoons of salt,
One and one-half teaspoons of paprika.

Sift three times. To prepare the egg dip:

One egg,
Six tablespoons of oyster liquid,
One tablespoon of Worcestershire sauce,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of prated onion.

Beat well to mix and then use. To prepare the bread crumbs, put dried bread through the food chopper, then sift and store until needed.

OYSTERS AU GRATIN, ITALIENNE

Mince two green peppers fine and place in a bowl, and add sufficient celery minced fine to measure one cupful, and

One onion, grated,
Two cups of thick cream sauce,
Two teaspoons of salt,
One teaspoon of paprika,
Twenty-five prepared oysters,
Two cups of cooked macaroni.

Mix and then pour into an au gratin dish. Cover with fine bread crumbs and then with three tablespoons of grated cheese. Bake for forty minutes in a moderate oven.

OYSTER LOAF

Cut a slice from the top of French rolls and scoop out the crumbs. Brush the inside of the loaf with melted butter and place in the oven and brown. Now place

One cup of thick cream sauce in a saucepan and add
One-half cup of finely diced celery parboiled,
Two hard-boiled eggs, chopped fine,
Two tablespoons of finely minced celery,
One tablespoon of grated onion,
Twenty-five oysters.

Wash and look carefully over the oysters for bits of shell. Drain and pat dry and then cut in half and add

Two tablespoons of lemon juice,
One and one-half teaspoons of salt,
Three-quarters teaspoon of white pepper.

Mix and then heat to the boiling point, and fill into four rolls and serve, garnished with parsley.

SPICED OYSTERS

Look over twenty-five oysters and then place them in their own liquid over the fire and bring to a boil. Let scald for two minutes and then drain. Wash in cold water. Strain the oyster liquid back into the saucepan after measuring. To three-quarters cup of oyster liquid add

One-half cup of vinegar,
One onion, grated,
One green pepper, chopped fine,
One bay leaf,
One teaspoon of salt,
One and one-half teaspoons of paprika,
Three cloves,
Two allspice,
One tablespoon of Worcestershire sauce.

Bring to a boil and let cook for ten minutes. Pour over the oysters into all glass jars and then seal and set in a cool place.

OYSTERS EN BROCHETTE

Cut thinly sliced bacon in pieces the size of an oyster. Wash and look carefully over the oysters for bits of shell, then pat dry on a towel. Now thread a strip of bacon on a meat skewer and then an oyster and so on until the skewer is full, having the bacon first and last on the skewer. Fasten the ends of skewer with a small knob of potato or turnip. Dust the oysters and bacon thoroughly with flour and lay on a baking sheet and bake in hot oven for ten minutes. Serve with chili sauce.

YANKEE OYSTER PIE

Two cups of diced potatoes, parboiled,
Three medium-sized onions, diced and parboiled.

Grease a baking dish and then place a layer of onions and potatoes in the bottom and then a layer of oysters. Sprinkle the oyster with one-half cup of finely diced celery. Season each layer of oysters: cover with one and one-half cups of thick cream sauce and then with a crust of plain pastry. Wash the top of pastry with cold water and bake for forty-five minutes in a moderate oven.

DEVILED OYSTERS

Wash. look over and then chop fine twenty-five ovsters. Place in a bowl and then add

One cup of very thick cream sauce,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
One tablespoon Worcestershire sauce,
Two hard-boiled eggs chopped fine,
One-half cup of fine bread crumbs.

Mix thoroughly and then pour on a platter and set aside to chill. Now scrub clean one dozen deep shells. Fill with the prepared mixture and then brush with beaten egg and cover with fine crumbs. Fry until golden brown in hot fat.

The oyster is one of our most democratic luxuries; it is in very high favor in our most luxurious restaurants, and yet it is held in equal esteem in our most moderate-priced lunch rooms. Oysters are sold both in and out of the shell, fresh and canned, and they may be eaten and cooked in almost every conceivable way.

Among the best known varieties are blue point, Buzzard Bays, Cape Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags, Shrewsberrys and coruits and Oak Creeks. Many of these titles have really lost their real significance by trade misuses. Blue points, for example, is often, though incorrectly, applied to all small oysters, irrespective of their source.

The oyster season opens in September and continues on until May. Three sizes are usually recognized by the trade--half shells, the smallest culls, the medium size and the box, which is the largest. True oyster lovers really prefer the large Lynnhavens and others on the deep shell.

The epicure delights in eating raw oysters; and while this satisfies his appetite, it is also understood that the raw oyster virtually is assimilated without taxing the digestion.

Oysters may be found in almost all parts of the civilized world, each locality having its own special species.

It is a universal custom to omit the oyster from the bill of fare during the months of May, June, July and August. We have in their places the salt oyster and the clam.

Oysters may be served on either the deep or flat shell, on a bed of finely crushed ice with a slice of lemon, Worcestershire sauce, catsup, horseradish or tabasco sauce. Nice crisp celery and toasted crackers generally accompany raw oysters. Do not, under any circumstances, cover the oyster with ice. Oysters may be made into cocktails or may be frozen.

TO MAKE A COCKTAIL

One-half cup of catsup,
One tablespoon of Worcestershire sauce,
One tablespoon of grated onion,
Two drops of tabasco sauce,
Juice of one-half lemon.

Mix well and use for four oyster cocktails, allowing five small oysters per person.

FRAPPE OYSTERS

Place oysters in freezer and freeze until soft mush, and then serve in cocktail or sherbet glasses with garnish of lemon and finely minced parsley.

Oysters may also be prepared in many ways--stews, pans, broiled, baked, fried and roasted are among the popular ways of preparing them.

DRY OYSTER PAN

Wash and look over one dozen large oysters to free from bits of shell. Lay on a cloth to drain. Now place two tablespoons of butter in a clean saucepan and add the oysters and

One-half teaspoon of celery salt,
One-half teaspoon of paprika.

Bring to a boil, cook for three minules and then turn in a hot dish and serve at once.

To prepare a wet pan add one-half cupful ol strained oyster juice to the dry pan.

PAN A LA CROUTON

Prepare a dry pan and then dish on a slice of nicely browned and buttered toast.

PAN A LA SUISSE

Dip soda crackers in hot water and then place in a hot oven to toast. Prepare a dry pan, adding

One tablespoon of grated onion,
One tablespoon of finely minced parsley,
Three tablespoons of finely minced celery.

Cook slowly for eight minutes and then dish on the prepared crackers and garnish with a slice of lemon.

BROILED OYSTERS

Have the oysters opened in the deep shell and then remove the oysters and wash and carefully look over for bits of shell. Roll in highly seasoned mayonnaise and then in fine bread crumbs, and return to the shell. Sprinkle with bits of finely chopped bacon and broil or bake in a hot broiler or oven for eight minutes. Serve in shell with a garnish of lemon.

BROILED OYSTERS, VIRGINIA

Heat the griddle very hot and then pat the oysters dry, place on griddle and let brown slightly; turn on the other side. Lift when slightly brown, on to a piece of toast. Baste with a tablespoon of melted butter and garnish with finely chopped parsley and a slice of lemon.

BROILED OYSTERS A LA MARYLAND

Place the oysters in a hot frying pan and brown on both sides lightly. Lift to a piece of toast and cover with cream sauce and garnish with finely minced parsley and a slice of bacon.

OYSTER FARCI

Eighteen small oysters,
One hard-boiled egg,
One sweetbread, parboiled,
Six mushrooms, pared and parboiled.

Chop fine and place in a bowl, and add

One cup of thick cream sauce,
One tablespoon of finely minced parsley,
One tablespoon of grated onion,
Four tablespoons of finely minced celery,
Two level teaspoons of salt,
One level teaspoon of paprika,
One-half level teaspoon of mustard,
Three-quarters cup of fine bread crumbs,
Three tablespoons of melted butter.

Mix thoroughly and then fill into well-cleaned deep oyster shells, fill slightly about the edge of the shell. Brush with beaten egg and then with fine crumbs. Fry until golden brown in hot fat or bake in a hot oven for twenty minutes.

OYSTER FRITTERS

Chop twenty-five small oysters fine and then measure the liquid, and add sufficient milk to make one and one-quarter cups. Place in a bowl and add

Two cups of flour,
Two teaspoons of baking powder,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Three tablespoons of finely minced parsley,
One tablespoon of grated onion,
The prepared oysters,
One well-beaten egg.

Beat to mix; then fry like fritters in hot fat. For oyster pancakes, use the oyster-fritter mixture and bake like griddle cakes on a hot griddle.

OYSTER OMELET

Place yolks of three eggs in a bowl and add four tablespoons of cream sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks of eggs with

One teaspoon of salt,
One-half teaspoon of white pepper,
Two tablespoons of bread crumbs.

Mix and fold in the stiffly beaten whites of three eggs. Pour into an omelet pan containing three tablespoons of bacon fat and cook until firm; turn and fold and roll, and then garnish with bacon.

OYSTER TIMBALE

Pare the timbale shells after the recipes given with the irons. Have the shells hot and then fill with oysters à la Newburg.

OYSTERS A LA NEWBURG

One and one-half cups of thick cream sauce,
Yolks of two eggs,
Juice of one lemon,
One and one-half teaspoons of salt,
One teaspoon of paprika.

Now drain and pat dry twenty-five oysters. Add to sauce and heat slowly until boiling point is reached. Cook for five minutes and then fill into shells and serve at once.

STEAMED OYSTERS

Scrub the oysters in the shell and place in a colander over a pot of boiling water. Cover closely until the shell opened and the oyster starts to curl. Remove from the steamer and lift off the flat shell, serving in the deep shell with lightly seasoned melted butter, celery and slice of lemon.

SWEET POTATOES

Sweet potatoes are the roots or tubes of a vine-like plant; it is a native of tropical climate, but it is grown in states as far north as New York. The delicious yams of the southern states and the West Indies are made into many attractive foods. The food value of the sweet potato is closely allied to that of the white potato, but it contains from 4 to 10 per cent. sugar, where the ordinary white potato has no sugar. And, then, too, this common vegetable will provide a variety of delectable dishes.

SWEET POTATO CROQUETTES

Wash and cook the potatoes until tender. Use six large sweet potatoes. Drain, cool and peel. Mash fine and then place in a bowl and add

One tablespoon of butter,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of pepper.

Mould into croquettes and then dip in beaten egg and then in fine crumbs and fry golden brown in hot fat. Serve with cheese sauce.

SWEET POTATO NESTS

Cook sweet potatoes and peel and mash and then form into nests. Place the nests on a well-greased baking dish and fill with creamed dried beef. Place in the oven for ten minutes and heat. Sprinkle with grated cheese.

Sweet potatoes may be used for a border for stews, for goulashes, etc. Try this method of baking the potato: Wash well, scrubbing with a vegetable brush. Dry and then grease thoroughly and place in oven to bake. This method prevents a thick coarse skin from forming with the pulp attached to it.

FRENCH FRIED SWEET POTATOES

Pare and cut the potatoes as for French frying and then cook in hot fat until golden brown.

BROILED SWEET POTATOES

Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon fat and broil in a broiler until golden brown.

SWEET POTATO COOKIES

One cup of brown sugar,
Four tablespoons of shortening.

Cream well and then add

One cup of mashed sweet potatoes,
One and one-half cups of flour,
One teaspoon of baking powder,
One-half teaspoon of nutmeg,
Three-quarters cup of raisins,
One egg.

Work to a smooth dough and then roll out on floured pastry board and cut one-quarter inch thick and then bake for eight minutes in a hot oven.

WEST INDIES SWEET POTATO PUDDING

One cup of brown sugar,
Three tablespoons of shortening.

Cream well and then add

Two cups of sweet potatoes that have been rubbed through a fine
sieve,
One and one-quarter cups of milk,
One well-beaten egg,
One-quarter teaspoon of salt,
One-half teaspoon of cinnamon.

Beat to thoroughly mix and then pour in a baking dish and bake in a moderate oven for thirty-five minutes.

SWEET POTATO BISCUIT

Two cups of mashed sweet potatoes,
One cup of milk,
Four tablespoons of shortening,
One egg,
Four tablespoons of sugar.

Beat to mix and then sift together

One quart of flour,
Three tablespoons of baking powder,
One and one-half teaspoons of salt.

Add to the potato mixture and work to a smooth dough. Roll on a slightly floured pastry board and cut with knife into square. Place on a baking sheet and wash well with milk, then bake in hot oven for fifteen minutes.

SWEET POTATO PUDDING, KENTUCKY STYLE

Pare four large sweet potatoes and then cut in thin paper-like slices. Now grease a baking dish well and place a layer of prepared sweet potatoes, and then dust lightly with cinnamon and cover with four tablespoonfuls of brown sugar. Repeat until the dish is full and then place.

One and one-half cups of milk in a bowl

And add

One whole egg,
Yolk of one egg,
One-half cup of sugar.

Beat well to mix and then add

Two teaspoons of vanilla.

Pour over the potatoes and bake for fifty minutes in a slow oven. Add to white of egg, which has been left over for this purpose, and add one-half glass of currant jelly. Beat until the mixture will hold its shape and then pile high on the cold pudding and serve.

SWEET POTATO PINEAPPLE

Wash and cook until tender six large sweet potatoes and then pare and mash well and then add

One tablespoon of butter,
One teaspoon of salt,
One-half teaspoon of pepper.

Pile on a baking dish and mould to shape of a pineapple. Make the pineapples eyes with the handle of a spoon and then brush with beaten egg and sprinkle with fine bread crumbs and then with two tablespoons of grated cheese. Bake in a hot oven for twenty minutes.

SWEET POTATO CAKES, GEORGIA STYLE

Cook and then peel and mash sufficient sweet potatoes to measure two cupfuls. Place in a bowl and then add

Two tablespoons of butter,
Two tablespoons of finely minced parsley,
Two tablespoons of finely minced red pepper,
Six strips of bacon, minced fine and nicely browned.

Mould into flat cakes and roll in flour and brown in the hot bacon fat.

CANDIED SWEET POTATOES

Wash and cook the potatoes in their skins until tender and then drain and peel. Now place in a frying pan

Three-quarters cup of syrup,
Piece of butter size of a walnut,
One-half teaspoon of cinnamon,
One-quarter teaspoon of nutmeg.

Bring to a boil and then add the potatoes and then let them marinate in the syrup, turning frequently for twenty minutes. Keep the pan where the potatoes will cook slowly, adding four tablespoons of boiling water.

POTATO SOUFFLE

Rub two cups of mashed potatoes through a fine sieve to remove the lumps. Place in a bowl and add

Yolks of two eggs,
One teaspoon of salt,
One-half teaspoon of paprika,
One-half teaspoon of grated onion,
One-half cup of milk.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Place in a well-greased pan and bake in a moderate oven for twenty minutes.

POTATO CROQUETTES

Mince fine sufficient bacon to measure four tablespoons after chopping. Place in a frying pan and add two grated onions; brown gently and then add

Two cups of mashed potatoes,
One teaspoon of salt,
One-half teaspoon of pepper.

Mix thoroughly and then mold into croquettes. Roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.

WHITE POTATOES

POTATOES AU GRATIN

Cut cold boiled potatoes into dice and then season with salt and pepper and place a layer in a baking dish. Sprinkle with fine crumbs and one tablespoon of finely minced onion, two tablespoons of finely minced parsley. Place in a second layer and season, then pour over the last layer two cups of cream sauce. Sprinkle with fine crumbs and a little grated cheese and bake in a moderate oven twenty-five minutes.

POTATO CUSTARDS

Rub one cup of mashed potatoes through a fine sieve into a bowl and add

One cup of milk,
Two well-beaten eggs,
One teaspoon of salt,
Pinch of mace.

Mix thoroughly and then turn into a baking dish and bake in a moderate oven until firm, usually about twenty minutes.

POTATO CUP FOR SALAD

Boil medium-sized potatoes in their jackets. Cool and then peel. With a teaspoon scoop out a well in the centre, leaving a thin wall of potato. Now trim neatly into shape. Place in a bowl and marinate in French dressing, turning frequently so that each position may be seasoned. Now prepare a filling as follows:

One cold boiled beet, cut into tiny dice,
One-half cup of cooked peas,
One onion, grated,
Three tablespoons of finely minced parsley,
One-half cup of cold boiled potatoes, cut into tiny dice.

Toss the vegetables gently to mix. Season with salt and pepper and reduce four tablespoons of mayonnaise with two tablespoons of vinegar. Fill into the potato cups and place in a nest of crisp lettuce leaves. Garnish with mayonnaise and serve ice cold.

NEW METHOD OF MAKING FRENCH FRIED POTATOES

Cut large cold boiled potatoes into cubes as for French fried potatoes and dust lightly with flour and brown quickly in hot fat. This method prevents the potato from being soggy in the centre.

POTATO CRUST FOR MEAT PIES

Mash boiled potatoes and then rub through a sieve to remove the lumps. Now add to

One quart of prepared potatoes,
Three tablespoons of shortening,
Two teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of baking powder,
One teaspoon of grated onion,
One well-beaten egg,
Six tablespoons of milk.

Beat thoroughly to mix and then spread in a layer about one inch thick on meat pies. Brush the top with milk and bake in a moderate oven for thirty-five minutes.

POTATO DUMPLINGS

Grate four large cold boiled potatoes into a mixing bowl and add

One and one-half cups of flour,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One small onion, grated,
Three tablespoons of finely minced parsley,
One egg,
Three tablespoons of water.

Mix to a smooth dough and then form into balls the size of an egg. Drop into boiling water and cook for fifteen minutes. Lift and drain well and serve with either brown stew or cheese sauce.

BAKED POTATOES

Select large, well-shaped potatoes, and wax and grease thoroughly with shortening and place in the oven or broiler to bake. When done, cut a slice from the top and scoop out the contents of the baked potatoes into a bowl. Mash the potatoes and add a little milk, salt and pepper to taste and one tablespoon of butter to each potato. Beat until they are very light and fluffy and then fill back into the potatoes, piling up high. Place a strip of bacon on top of the prepared potatoes and place in a hot oven to brown the bacon. Dust with paprika and serve.

POTATO SALAD

Six boiled potatoes, diced,
Three onions, chopped fine,
Two green peppers, chopped fine.

Place in bowl and mix; then add

One cup of mayonnaise dressing,
One-fourth cup of vinegar,
One tablespoon of salt,
One teaspoon of paprika.

Serve.

JELLIED POTATO SALAD

Prepare one quart of thinly sliced cold boiled potatoes and then add

Two cups of lettuce, shredded very fine,
Three medium-sized onions, chopped fine,
Two green peppers, chopped fine,
Five tablespoons of finely chopped parsley,
Two teaspoons of salt,
One-half teaspoon of white pepper.

Cover with

Three-quarters cup of mayonnaise dressing,
One-quarter cup of vinegar.

Toss gently to mix. Now chill a baking pan by placing on ice. Make two quarts of lemon gelatine. Pour some gelatine in the pan and turn it so as to make one-half-inch coating of gelatine all over the pan. Now spread on the potato salad in an even layer. Pour over the salad a little gelatin every few minutes to fill the crevices and cover the top. Set aside to mould and then when ready to serve, dip the pan in warm water for a few minutes and then unmould on a pastry board. Cut into squares and place in a nest of crisp lettuce leaves and garnish with a teaspoon of mayonnaise dressing.

GUTNEY RUN POTATO CAKE

Mince fine sufficient salt pork to measure one-half cup. Place in a frying pan and add three-quarters cup of chopped green onions. Cook slowly until tender, and then add one quart of mashed potatoes, well seasoned. Mix well and then turn into a bowl. Cool, and then form into cakes and roll in flour, and brown in hot pork fat. Serve with well-seasoned cream gravy.

HASHED-BROWN POTATOES

Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust well with flour and then place four tablespoons of shortening in a frying pan and when smoking hot add the potatoes. Toss gently until nicely browned and add the seasoning.

CORN

Nowhere do they cook corn as tender as it is usually prepared in the corn belt. Select full, well-shaped ears of corn and remove the husk, leaving just the last layer. Now fold back this layer of husk and remove all the silk from the corn, using a stiff vegetable brush for this purpose. Refold the husk about the corn and cook it.

How to cook the corn: Have a large kettle containing plenty of boiling water. Add one teaspoon of sugar, add corn and boil twelve minutes for small ears and fifteen to eighteen minutes for large ears; cover pot closely.

TO DRY CORN--LANCASTER COUNTY RECIPE

Select firm, full ears of corn and husk. Remove the silk with a cloth and then plunge the ears of corn into boiling water and cook for five minutes. Remove and dip in cold water and then cut from the cob with a sharp knife. Spread on shallow trays and dry in a commercial or homemade drier.

This corn may be dried in the oven at a temperature of about 110 degrees Fahrenheit. Leave the oven door open so that the moisture may quickly evaporate.

The Lancaster county farmers dry this corn in the sun and cover the trays with mosquito netting; they are brought in at night to protect them from the dampness and dew, which would start a mould on the corn while it is drying.

CORN FRITTERS FOR TWO PEOPLE

Score and scrape the corn from two medium-sized ears, and then place in a bowl and add

One well-beaten egg,
Two tablespoons of finely minced parsley,
Three-quarters cup of flour,
One teaspoon of baking powder,
One half teaspoon of salt,
One-quarter teaspoon of pepper.

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

SALTED CORN

Remove the husk from the corn, leaving just a single layer against the corn: fold back this single layer of husk and remove all the silk, wiping with a dry cloth. Place two inches of salt in the bottom of a deep crock and stand the ears so that each one will be entirely alone and encased in salt. Stand the tip end down, pack closely with salt and place two-inch layer on top Cover and place in a cool place. It is most important that the ears do not touch.

TOMATOES

TOMATO EGG CUSTARD

Prepare four tomatoes by cutting slice from top and scooping out the centre with spoon; break into a small bowl two eggs, adding

Two tablespoons of milk,
One teaspoon of grated onion,
One teaspoon of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of paprika.

Beat to mix and then pour into the prepared tomatoes. Sprinkle each tomato with fine bread crumbs and bake in a moderate oven for thirty minutes.

TOMATOES AND EGGS, PARDUE

Place in a saucepan

One and one-half cups of stewing tomatoes,
One grated onion,
One tablespoon of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of paprika,
Three level tablespoons of cornstarch.

Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil. Cook for ten minutes and then fill into custard cups. Now break into each cup one egg and sprinkle with fine crumbs. Place a tiny bit of butter in the centre of the cup. Bake in a moderate oven for eighteen minutes.

TOMATO OMELET

Dip two tomatoes in boiling water to loosen the skin. Peel and then cut in slices. Place two tablespoons of shortening in a pan and fry the sliced tomatoes, turning frequently. Prepare an omelet and cook, using another pan. When the omelet is dry and ready to fold over pour the prepared tomatoes over it. Season, fold and then roll and serve.

BAKED TOMATOES

Cut a slice from the top of the tomato and with a spoon remove the centres. Chop the centres fine and then place in a bowl and add

One onion, grated,
Two tablespoons of finely chopped parsley,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika,
Three-quarters cup of fine bread crumbs,
Three tablespoons of melted shortening.

Grease the tomatoes to prevent bursting and then fill, forming into a point at the top. Place in a greased baking pan and add one-half cup of hot water. Bake for forty minutes.

TOMATO FRITTERS

Cook a sufficient amount of tomatoes to measure two cups, adding

One onion, grated,
Two teaspoons of salt,
One teaspoon of pepper,
Pinch of cloves,
One-half cup of cornstarch, dissolved in,
One-half cup of cold water.

Cook until thick and then pour into a shallow pan and set in a cool place to mould for four hours. Cut into oblongs and then dip in beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.

TOMATOES AU GRATIN

Slice six medium-sized tomatoes in thin slices. Place a one-half inch layer of bread crumbs in a small baking dish, then a layer of tomatoes, then the bread crumbs and again the tomatoes. Repeat this until the dish is full. Pour over it one cup of thick cream sauce and sprinkle with fine crumbs. Bake in a moderate oven for twenty-five minutes.

ROAST TOMATOES

When preparing the roast for dinner wipe four tomatoes and then place them in the pan and roast with the meat, basting frequently.

TOMATOES AND STRING BEANS

There are many vegetables that may be combined with tomatoes for the sake of variety. Place two cups of cooked string beans in a saucepan and add

One and one-half cups of stewed tomatoes,
One onion, grated,
One teaspoon of sugar,
One and one-half teaspoons of salt,
One tablespoon of cornstarch.

Dissolve the seasoning and starch in the cold tomatoes before adding to the beans. Lima beans, cauliflower and corn may be used to replace the string beans.

BAKED EGG-PLANT AND TOMATOES

Pare the egg-plant and then cut into slices. Sprinkle lightly with salt and then cover and set aside for two hours. Wash and then drain well and cut into dice. Place in a baking dish and add

Two green peppers, chopped fine,
One onion, chopped fine,
Two teaspoons of salt,
One teaspoon of paprika,
Two cups of prepared tomatoes.

Sprinkle the top with fine crumbs and grated cheese. Bake in a moderate oven for twenty-five minutes. To prepare the tomatoes rub two cups of cold stewed tomatoes through a fine sieve and add six tablespoons of cornstarch. Dissolve and then bring to a boil and cook slowly for five minutes.

GREEN TOMATOES MINCE FOR PIES

Cut one-quarter peck green tomatoes in small pieces and then sprinkle with three tablespoons of salt. Place in a square of cheese-cloth and then tie up and hang where it can drain all night. In the morning place a one and one-half pound can of corn syrup in a saucepan and add

One-half pound of brown sugar,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of ginger,
Two packages of raisins,
One-half cup of salad oil.