Chapter IV: Preface (4)

The first orange crop of the season usually reaches the market about the end of October. The early Floridas are first, and they are closely followed by the Arizona navels, and just before Christmas comes the bulk of California and Florida oranges.

ORANGE SYRUP

Grate very lightly the rind from one dozen oranges and then place three pounds of sugar and the grated rind and the juice of oranges in a clean aluminum saucepan. Place where it will heat very slowly and then the sugar will melt. Stir frequently and do not let it boil. Cover closely and then strain into sterilized bottles. Place the bottles in a hot-water bath and process for forty minutes. Place the corks in the bottles and when cool dip in melted sealing wax. This recipe may be divided. To be used for making drinks, sauces, etc.

ORANGE JUICE

Place in a bowl

Juice of twenty-five oranges,
Grated rind of ten oranges,
One pound sugar

and then allow to stand for three hours. Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath. Cork, and then finish like orange syrup.

NOTE.--Soak the cork in boiling water for one hour to soften. This will permit you to use a slightly larger cork and insure a good closing.

To use orange syrup: Place four tablespoons in a glass and then fill with carbonated water.

To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.

SCOTCH ORANGE MARMALADE

Cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds. Place in a preserving kettle and add five pints of cold water. Set aside for twelve hours and then bring to a boil and cook until the fruit is tender. Add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure. Add three-quarters cup of sugar for every cup of mixture. Return to the kettle and bring to a boil. Cook until it forms a very thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.

ORANGE PRESERVE IN SYRUP

Pare and separate nine oranges into sections, taking care to break as little as possible. Now place

Two pints of water,
Four pounds of sugar

in a preserving kettle and bring to a boil. Cook for fifteen minutes and then add the oranges and cook until the oranges are tender. Lift the oranges into a jar and bring the syrup to a boil. Pour over the fruit and then seal and store in a cool, dry place. Any syrup left over may be used on cereal or hot cakes.

ORANGE SALAD

Remove the peel from four oranges and then separate the carpels and cut with a sharp scissors into pieces. Place in a bowl and add

One cup of cocoanut.

Toss the bowl gently to coat the fruit with the cocoanut and then fill into a nest of salad, and serve with orange dressing.

ORANGE SOUFFLÉ

Juice of three oranges,
One-half cup of water,
One-half cup of sugar,
Five level tablespoons of cornstarch.

Dissolve the starch and sugar in the water and then add the juice and bring to a boil. Cook for five minutes and then cool. Now add the

Yolks of two eggs,
One orange cut in tiny pieces.

Beat to mix and then carefully cut and fold in the stiffly beaten whites of two eggs. Pour into a well-buttered soufflé dish and set in a pan of warm water. Bake in a moderate oven until firm in the centre. Serve warm, with orange syrup for a sauce.

ORANGE CREAM PIE

Line a pie tin with plain pastry and then place in a saucepan

One cup of milk,
One-half cup of water,
Juice of three oranges,
Grated rind of one-half orange,
Six level tablespoons of cornstarch,
Three-quarters cup of sugar.

Dissolve the cornstarch and the sugar in the water and add the milk and fruit juice. Bring to a boil and cook for five minutes, partly cool and then add

One whole egg,
Yolk of one egg.

Beat to thoroughly blend and then pour into prepared tins and bake in a very slow oven for thirty minutes. Cool and cover with a fruit meringue, using one-half glass of orange marmalade and the white of one egg, beaten until it forms a very stiff meringue.

ORANGE AND RICE CUSTARD

Wash one-half cup of rice and then cook until tender in three cups of water and the water is absorbed. Now add

Grated rind of one orange,
Three oranges cut in tiny pieces,
Three-quarters cup of sugar.

Mix thoroughly and then place in a bowl

Two cups of milk,
Yolks of two eggs.

Beat to mix and then pour over the prepared rice. Mix thoroughly and then pour in either individual custard cups or into a baking dish. Set in a pan of warm water and then bake for thirty minutes in a moderate oven. Cool and serve with orange whip.

One glass of orange marmalade,
Whites of two eggs.

Beat with a Dover egg-beater until very stiff and then pile on rice.

SPICED PRUNES

Prepare one pound of prunes for cooking and then place in a casserole dish and add

One cup of water,
One-quarter cup of vinegar,
One cup of brown sugar,
One piece of stick cinnamon,
Six cloves,
Four allspice,
Two blades of mace,
One-half teaspoon of nutmeg.

Cook slowly until the prunes are tender and then drain the syrup and boil ten minutes before pouring over the prunes. Serve cold as a condiment with meat.

ORANGE DRESSING

Juice of two oranges,
Grated rind of one-half of an orange,
One-half cup of cold water,
One-half cup of sugar,
Two tablespoons of cornstarch.

Dissolve the sugar and the starch in water and add the fruit juice and the grated rind. Bring to a boil and cook for five minutes, and then remove from the fire and drop in yolk of one egg. Beat well to mix. Now beat the white very stiff, and then beat into the mixture and then chill and serve.

ORANGE BETTY

Pare and cut into dice three oranges. Place in a bowl and add

One and one-half cups of fine bread crumbs,
One cup of boiling water.

Mix, let cool, and then add

One well-beaten egg,
Three-quarters cup of milk,
Three tablespoons of shortening,
One-half cup of syrup,
One-half cup of sugar,
Three teaspoons of baking powder,
Six tablespoons of flour.

Mix thoroughly and then pour into either individual custard cups or into a pudding mould and set in a pan of hot water. If the Betty is put in custard cups, grease them well and bake for forty minutes in a moderate oven. If put into a mould, bake for one hour.

ORANGE FRITTERS

Pare three oranges and then with a sharp knife cut into one-half inch slices. Dip the slices in flour, then into a batter, and fry until golden brown in hot fat.

THE BATTER

Break one egg in a cup land then fill with milk. Place in a bowl and add

One and one-half cups of flour,
Two teaspoons of baking powder,
One-quarter teaspoon of salt,
Two tablespoons of sugar.

Serve orange fritters with orange dressing or orange syrup.

BAKED PRUNES

Prepare one-half pound of prunes for cooking and place in a casserole dish. Add one-half of an orange cut in thin paper-like slices. Cover the dish and place in an oven to bake very slowly. Now if the prunes are soaked early in the morning and then prepared for baking and placed in the oven when the fire is slacked off for the night, they will be done very nicely in the morning. This long, slow cooking is just what the prune requires.

PRUNE SALAD

Prepare the prunes as for stuffing and then place one-half cup of cottage cheese in a bowl and add

One green pepper chopped fine,
One-half teaspoon of salt,
One-half teaspoon of paprika.

Blend thoroughly and then fill into the pitted prunes. Now arrange the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon juice. Serve with either paprika or mayonnaise dressing. This is very nice for luncheon or supper served as a salad.

CALIFORNIA PRUNE CAKE

One cup of sugar,
Six tablespoons of shortening.

Cream well until light and creamy and then add

Yolks of two eggs,
One cup of water,
Two and three-quarters cups of flour,
Two level tablespoons of baking powder,
One level tablespoon of mace.

Beat to thoroughly blend and then fold in the stiffly beaten whites of the two eggs. Now line a cake pan with greased paper and pour in a layer of the cake batter. Spread evenly. Now spread a layer of finely chopped nuts and then a layer of well-drained and cooked prunes that have been chopped fine. Cover with a layer of the cake batter and then repeat this until the pan, is three-quarters full. Then dust the top of the cake lightly with sugar. Place in a moderate oven and bake for one hour. Cool, and then ice with icing made of

Three-quarters cup of XXXX sugar,
One tablespoon of lemon juice,

and sufficient boiling water to moisten. Then spread on the cake.

PRUNE AND NUT JELLY

Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Now stone sufficient prunes to measure one cup. Add

One-half cup of finely chopped nuts,
One-half cup of sugar,
One cup of prune juice,
Juice of one lemon.

Now place the gelatine in a hot-water bath and then strain into the prune mixture. Stir until thoroughly mixed and then pour into moulds. Set aside to mould and then serve with fruit whip.

PRUNE DELICACIES

Wash the prunes thoroughly and then drain and turn on a cloth to dry. Remove the stones and fill the centres with a mixture of chopped nuts and ginger. Roll in granulated sugar. Prunes may be filled with fondant or fudge.

PRUNE CHARLOTTE

Soak three level tablespoons of gelatine in one-half cup of cold water for one-half hour. Then set in hot water bath to melt. Strain into a bowl and add

One cup of prune juice,
Juice of one lemon,
One-half cup of sugar.

Heat to dissolve sugar and then cool before adding to the gelatine. Now place a few spoonfuls of the prepared gelatine mixture in a mould and turn to thoroughly coat the mould. Then line the mould with cooked and stoned prunes. Pour a few spoonfuls of the gelatine mixture over the prunes and set them in place before pouring in the remainder of the mixture; then set aside to mould. When ready to serve unmould on platter and serve with prune sauce.

PRUNE SAUCE

Rub one cup of cooked and stoned prunes through a fine sieve and add

One cup of prune juice,
Juice of one lemon,
Six tablespoons of sugar.

Heat to dissolve sugar and then cool before serving.

RHUBARB

To cook rhubarb, cut it into inch pieces and remove the stringy peel. Cook in a glass or earthen casserole dish in the oven until it is soft, adding just enough sugar to sweeten. This will give you a splendid product.

Do not use the leaves of the rhubarb. And do not cook rhubarb in tin; the mineral salt or acid content of the fruit reacts upon the metal and sets up an active poison.

TO COOK RHUBARB FOR PIES

Prepare the rhubarb and then sprinkle well with flour and add sugar, and cook slowly until tender. The flour will thicken the mixture. Then pour into the prepared pie plate and cover with pastry. Bake in a moderate oven for twenty minutes. Pie made in this way will be far superior to that made where the rhubarb is cut and placed in the pie and then cooked.

RHUBARB AND RAISIN CONSERVE

Wash and peel and then cut the rhubarb into one-half inch pieces. Measure one quart of the cut pieces and place in a baking dish, adding

One cup of seeded raisins,
Two cups of sugar.

Do not add water; cover and cook until the fruit is tender, usually about forty minutes.

RHUBARB FRUIT SAUCE

Place the whites of two eggs in a bowl and then add one-half glass of jelly. Beat until very stiff and then add one cup of very thick rhubarb sauce.

RHUBARB SHORTCAKE

Place two cups of flour in a bowl and add

One teaspoon of salt,
Four teaspoons of baking powder,
One-half cup of sugar.

Sift to mix and then rub in six tablespoons of shortening. Mix to a dough with two-thirds cup of milk. Cut with a large cookie cutter and then bake in a hot oven for fifteen minutes. Split and butter, and then fill with the cooked rhubarb and serve with either plain or whipped cream or custard sauce.

RHUBARB COCKTAIL

Place three tablespoons of rhubarb conserve in a cocktail glass. Add layer of thinly sliced bananas and then a layer of shredded orange. Sprinkle with powdered sugar and top with whipped cream or stiffly beaten white of egg. Garnish with maraschino cherries.

RHUBARB PUFFS

Three-quarters cup of sugar,
One-half cup of water,
Five tablespoons of shortening.

Place in a bowl and then add

One egg,
Two cups of flour,
Four teaspoons of baking powder,
One-half teaspoon of salt,
One cup of finely chopped rhubarb (raw).

Beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven.

VERMONT RHUBARB GRIDDLE CAKES

Soak stale bread in cold water to soften. Press very dry and then rub through a fine sieve. Now measure two cups and place in a bowl and add

One and one-half cups of sweetened rhubarb,
One egg,
One and three-quarters cups of sifted flour,
Four teaspoons of baking powder,
One teaspoon of salt,
One tablespoon of shortening.

Mix well and then bake on a griddle and serve with sugar, cinnamon and butter or syrup.

RHUBARB GELATINE

Two cups of cold, cooked and sweetened rhubarb.

Add

Four level tablespoons of gelatine,
Juice of one orange,
One-half cup of water.

Add the gelatine to the mixture and then set aside for one-half hour to soften. Then heat slowly until the boiling point is reached, remove from the fire and pour into moulds. Let set until firm and then unmould and serve with whipped cream. Use a china or earthenware mould.

RHUBARB AND TAPIOCA PUDDING

Wash one-half cup of pearl tapioca in plenty of water to remove the starch. Place in a glass or earthenware baking dish and add four cups of cooked and sweetened rhubarb. Cook in the oven until the tapioca is transparent or soft. Place a meringue made of the white of one egg on top. Cool, and then serve.

RHUBARB DUMPLINGS

Roll the pastry out one-quarter inch thick and then cut into four-inch squares. Fill with pieces of rhubarb cut in one-half inch pieces, adding 2 tablespoons sugar. Fold the dough over, pressing it tightly, and then brush with egg-wash and bake in a slow oven for thirty minutes.

GINGER JELLY

Soak one-half package of gelatine in one cupful of cold water for thirty minutes and then add

Juice of one lemon,
One orange,
One-half cup of sugar,
One cup of boiling water.

Beat thoroughly to mix and then let cool. Just before it begins to thicken stir in one-half cup of finely chopped candied ginger.

GINGER CREAM

Soak one-half box of gelatine in one and one-half cups of cold milk for one-half hour. Now add one-half cup of sugar and set in a pan of warm water. Stir until gelatine is dissolved and then set aside to cool. While cooling place

White of one egg,
One-half glass of jelly

in a bowl and beat with a Dover egg-beater until light and fluffy. Add one-half cup of finely shredded candied ginger and then cooled gelatine. Whip until it begins to thicken and then pour into moulds to become firm.

NOTE.--Do not add the gelatine mixture to the fruit whip until just before it thickens.

GINGER DELICACIES

The West Indians make and serve many delicious desserts and conserves made with ginger. Either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops. Ask for stem ginger, as this kind is less apt to be stringy and coarse.

To prepare: Soak the ginger in warm water over night and then in the morning wash, using a vegetable brush. Now scrape well and then place in fresh water enough to cover--and cook gently on the back of the stove until tender. Or it may be placed in the fireless cooker over night. When the root is tender, place

Three cupfuls of sugar,
Three-quarters cup of water,
Juice of one lemon

in a saucepan and bring to a boil. Cook for ten minutes and then add the ginger. Now place where it will just keep warm and simmer until the syrup is absorbed. Remove and stand in a cool place for two days. Reheat and then drain on a sieve and roll in sugar. Pack in an air-tight tin box and the ginger will keep indefinitely.

PINEAPPLE MOUSSE

Drain and mince sufficient pineapple fine to measure two cups. Put through a fine sieve and then place in a bowl; place whites of two eggs in a second bowl and add one glass of apple jelly. Beat until very stiff. Whip one cup of cream stiff and add one-half cup of sugar. Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed. Pour into two-quart mould and cover with wax paper; then place on the lid, and use one pint of salt to two and one-half pints of finely crushed ice, to set the mousse to freeze.

TO STUFF DATES WITH GINGER

Remove the stones from the dates and then fill the centre With a piece of candied ginger. Press firmly and then roll between the hands to restore to shape of date. Roll the finished date in granulated sugar. Prunes may be used to replace the dates.

EGGLESS MAYONNAISE

Place in soup plate

Two tablespoons evaporated milk,
One-half teaspoon mustard,
One-half teaspoon paprika.

Blend by beating with fork and when smooth add slowly three-quarters cup of salad oil. Beat hard for few minutes. Now add

One teaspoon sugar,
One teaspoon salt,
One teaspoon vinegar.

Then beat again until thoroughly mixed.

COOKED SALAD DRESSING

One-half cup of vinegar,
Three-quarters cup of water,
Three level tablespoons of cornstarch.

Dissolve the starch in the water and add the vinegar and bring to a boil. Cook for three minutes and then remove, and add

One egg,
One teaspoon of salt,
One teaspoon of paprika,
Three-quarters teaspoon of mustard,
One teaspoon of sugar.

Beat to mix and then beat in one cup of sour cream. This dressing may be used on potatoes, chicken and celery salad and with cold meat or plain lettuce.

FROZEN LEMON CUSTARD

Place in a saucepan

One quart of milk,
One-half cup of cornstarch.

Stir until dissolved and then bring to a boil. Cook for ten minutes. Remove from the fire and add

Three well-beaten eggs.

Beat to thoroughly mix, then cool. Now grate the rind lightly from one lemon. Place in a bowl and add

Juice of three lemons,
Juice of one orange,
One and one-half cups of sugar.

Blend well and when ready to freeze beat the lemon mixture into the custard. Add the lemon mixture very slowly. Freeze in the usual manner, using three parts of ice to one of salt. Pack, and then set aside for two hours to ripen.

GINGER-ALE SALAD

Soak four tablespoons of gelatine in four tablespoons of cold water for twenty minutes. Now add to the gelatine one-half cup of boiling ginger-ale. Stir until gelatine is dissolved and then strain. Add the balance of the one pint bottle of ginger-ale. Let cool, and then rinse off mould in ice water to thoroughly chill, and then coat the mould with the gelatine by pouring in about one-quarter cup and turning the mould until it is thoroughly coated. Now place pieces of preserved ginger in designs in the bottom of the mould, also using a few maraschino cherries. Pour a little gelatine over this and then when firm pour in sufficient gelatine to form a layer. Repeat this until the mould is filled. In warm weather pack the mould in salt and ice mixture for quick results.

EGG SALAD

Shred one head of lettuce very fine and then place in a bowl and add

One onion,
One green pepper, chopped very fine,
One cooked carrot, diced,
One cup of mayonnaise.

Mix and then garnish with four hard-boiled eggs, cut in slices. Dust with paprika.

THOUSAND ISLAND DRESSING

One-half cup salad oil,
Juice of one lemon,
Juice of one orange,
One-half green pepper, chopped fine,
One-half medium sized onion, chopped fine,
Two teaspoons salt,
One teaspoon paprika,
One-half teaspoon mustard,
One pimento chopped fine.

Blend well.

SALAD DRESSING

To make mayonnaise dressing, break one egg in a bowl and then add

Two teaspoons of vinegar,
One teaspoon of sugar,
One teaspoon of paprika,
One-half teaspoon of mustard.

Beat with Dover beater to mix and then have some one pour in slowly one cup of oil while you beat the mixture with a steady motion.

CUCUMBER SALAD

Pare the cucumbers and then cut into thin slices and cover with two tablespoons of salt and cracked ice for one hour. Wash and then drain. Now shred fine the coarse green leaves of the lettuce. Arrange the cucumbers on the prepared lettuce and serve with sour cream dressing.

FRUIT SALAD

Pare and cut into dice

Two oranges,
Two apples,
Three bananas.

Place in a bowl and add one cup of cocoanut and toss gently to mix. Now place in a nest of lettuce. Prepare a fruit salad dressing of

One cup of sugar,
One cup of water,
Juice of one orange,
Juice of one lemon,
Three level tablespoons of cornstarch.

Dissolve the sugar and starch and bring to a boil. Cook for five minutes and then remove from the fire, and add yolk of one egg. Beat hard to mix and then fold in the stiffly beaten white of one egg. Cool, and then pour over the fruit salad. Garnish with maraschino cherries. This amount of salad will serve eight persons.

COLESLAW

Shred a head of cabbage fine and place in salted water for one-half hour. Drain well and then add

Two green peppers, chopped fine,
One cup of mayonnaise,
One tablespoon of salt,
One tablespoon of paprika,
One-quarter cup of vinegar.

Mix.

SALMON SALAD

Open a can of salmon and then drain and remove the bones and add

Two green peppers, chopped fine,
One onion, chopped fine.

Mix, shred the coarse outer green leaves of the lettuce fine and then line a bowl with crisp lettuce. Place the shredded lettuce in the nest and then the prepared salmon. Serve with sliced hard-boiled egg and mayonnaise dressing.

POACHED EGGS ON FRENCH TOAST

Trim the crust from slices of bread and then dip in the following:

One cup of milk,
One egg.

Beat to mix and then fry the bread until golden brown in hot fat. Poach the eggs and then lift on a napkin to drain. Then roll gently on the French toast. Cover with a cream sauce and garnish with finely shredded parsley.

PICKLED EGGS

Hard boil one-half dozen eggs. Cook until tender one bunch of beets. Turn into a pan of cold water and then remove the skins and cut into thick slices. Place in a dish and add four large onions, cut in thin slices. Now place in a saucepan

Four tablespoons of sugar,
One teaspoon of salt,
One-half teaspoon of paprika,
One cup of vinegar,
One-half cup of water.

Bring to a boil and cook for ten minutes. Pour over the beets. Add the hard-boiled eggs.

OMELET

Place the yolks of three eggs in a bowl and add

Two tablespoons of milk,
One-half cup of prepared bread crumbs,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of pepper.

Mix and then cut and fold in the stiffly beaten whites of three eggs and then place four tablespoons of shortening in a frying pan. When fat is smoking hot pour in the omelet and cook gently until firm, then turn either by lifting or rolling, using the cake-turner or a spatula, or it can be turned into another hot pan, containing one tablespoon of shortening, then fold and roll.

How to prepare the bread: Soak stale bread in hot water to soften and then place in a cloth and squeeze very dry.

DEVILED EGGS, PARISIENNE

Boil one egg hard for each person, cut in half, cutting the length of the egg. Rub the yolks through a fine sieve into a bowl and then add to every six eggs

One-half cup of finely chopped ham,
One onion, grated,
One green pepper, chopped fine,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.

Mix and then fill back into the whites of the eggs. Mould up very high and then roll in finely grated cheese and dust with paprika. Roll in wax-paper. Set in ice-box until ready to serve.

BAKED OMELET

Place in a bowl

Yolks of four eggs,
One cup of thick cream sauce,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of finely chopped parsley.

Beat to mix thoroughly and then cut and fold in the stiffly beaten whites of four eggs. Pour in a baking or casserole dish and bake in a moderate oven until firm in the centre. Garnish with strips of bacon and serve with cheese sauce.

To make cheese sauce: Place three tablespoons of grated cheese in a cup of cream sauce.

MORAVIAN OMELET

Soak one-half cup of sifted stale bread crumbs in one-half cup of milk, adding

One-half teaspoon of salt,
One-quarter teaspoon of pepper,
One teaspoon of grated onion,
One tablespoon of finely minced parsley,
Three well-beaten eggs.

Mix thoroughly and then heat four tablespoons of shortening in a frying pan until smoking hot and then pour in the mixture. Reduce the heat and cook until set. Fold and turn and then roll. Turn on a hot platter. This amount will serve two persons.

CHEESE CUTLETS

Place in a saucepan

One and one-half cups of milk,
Nine level tablespoons of flour.

Stir to dissolve the flour and then bring to a boil. Cook for two minutes and then add

One-quarter pound of cheese, cut fine.

Stir until the cheese is melted and then remove from the fire and add

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

Turn on a greased platter and set to cool. Mould. It takes about four hours to become firm enough to mould into cutlets. Mould into shape and then roll in flour and dip in beaten egg, then in fine crumbs and fry until golden brown in hot fat. Garnish with watercress.

COUNTRY CHEESE SANDWICHES

Place one cup of country or buttermilk cheese in a bowl and add

One-half cup of thick mayonnaise,
One onion, chopped very fine,
One green pepper, chopped very fine,
Two teaspoons of salt,
Two teaspoons of paprika,
One-half teaspoon mustard.

Mix thoroughly and then spread the rye bread with English butter, and then spread the filling between the slices of bread and cut into finger-width strips.

CHEESE SANDWICHES

Place in a bowl

One-half cup of grated cheese, and then add
One tablespoon of grated onion,
Two tablespoons of finely minced green peppers,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.

Mix thoroughly and then spread between the bread as prepared for bread and butter sandwiches.

A FEW POINTERS ABOUT VEGETABLES

Do not oversalt vegetables. Never salt while cooking; too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content.

Add just sufficient boiling water to cover and then bring to a boil. Then cook slowly until tender. Do not cover the saucepan in which the vegetables are cooking. This condenses the steam which contains the volatile oils and thus darkens the vegetable.

PUREE OF PEAS

Rub one cup of cooked peas through a sieve and add

One cup of milk,
One-half cup of water,
One tablespoon of cornstarch,
One teaspoon of grated onions,
One teaspoon of finely chopped parsley.

Dissolve the starch in the water and add the balance of the ingredients to the pea puree. Bring to a boil and cook for five minutes. Season with salt and pepper and serve with croutons or toast, slices of bread cut in half-inch blocks.

PEA SOUFFLE

Place in a bowl

One cup of thick cream sauce,

and then rub

Four tablespoons of cooked peas through a sieve.

Now add

Five tablespoons of bread crumbs,
One teaspoon of grated onion,
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
Yolks of two eggs.

Beat to mix, then fold in the stiffly beaten whites of the two eggs. Pour into a greased baking dish and bake in a moderate oven until firm in the centre. Serve at once. This dish replaces meat.

PEA PUDDING

Put four tablespoons of peas through a sieve and then place in a bowl and add

One cup of thick cream sauce,
Four tablespoons of fine bread crumbs,
One well beaten egg,
One teaspoon of finely minced parsley,
One teaspoon of grated onions,
One-half teaspoon of paprika,
One-half teaspoon of salt.

Mix to blend, then pour in well-greased custard cups. Bake until firm in the centre. Serve in cups, or turn out on a slice of toast and cover with cream of hollandaise sauce.

NOTE.--Set the pudding in a pan containing warm water while baking.

BAKED DRIED CORN

Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water. Simmer slowly until tender and then drain and season with

One small onion, minced fine,
Two tablespoons of dried parsley,
One teaspoon of salt,
One-half teaspoon of white pepper.

Place in a casserole dish and cover with one and a half cups of cream sauce. Sprinkle with fine bread crumbs and one tablespoon of finely grated cheese. Bake for twenty minutes in the oven. This dish replaces meat for luncheon.

SQUASH

SQUASH AU GRATIN

Wash, pare and cut the squash into pieces, discarding the seeds. Steam until tender and then drain well and stand on the back of the range to dry. Now rub the pulp through a sieve. Measure and add to each cup of pulp

One well-beaten egg,
Two tablespoons of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of milk,
One tablespoon of finely minced parsley.

Pour into well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese. Bake in a slow oven for twenty minutes.

SQUASH CAKES

Wash and cut the squash into pieces and then cook until tender in boiling water, then drain and rub pulp through sieve. Now measure and place in a bowl

One cup of prepared squash,
One well-beaten egg,
One tablespoon of shortening,
One-half cup of milk,
One and one-half cups of flour,
Two tablespoons of baking powder,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One tablespoon of minced parsley.

Beat to mix and then bake as if for griddle cakes on a hot griddle. Serve with maple syrup.

SQUASH SOUFFLE

One cup of prepared squash pulp,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of melted butter,
Two teaspoons of salt,
One teaspoon of paprika,
One cup of very thick cream sauce,
Yolks of two eggs.

Beat to blend and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased individual custard cups and set in a pan of warm water. Bake slowly in a moderate oven until firm in the centre, usually about twenty minutes. Let stand about three minutes after removing from the oven and then turn on a slice of toast and cover with cheese sauce and serve.

SQUASH ITALIENNE

One and one-half cups of prepared squash pulp,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of finely minced parsley,
Two tablespoons of finely minced onions.

Mix thoroughly and then dice two ounces of salt pork. Brown the salt pork nicely and then drain off about one-half of the fat in the pan. Turn the squash mixture on the salt pork and heat and serve.

SQUASH PIE

Wash and then cut the squash into pieces and then boil until tender and drain; rub the pulp through sieve. Measure, and to each cup add

One cup of sugar,
Two tablespoons of melted butter,
Two well-beaten eggs,
One cup of milk,
One-half teaspoon of nutmeg.

Beat well to mix and then pour in a pie tin which has been lined with plain pastry. Sprinkle one-half cup of currants over the top and bake for one-half hour in a slow oven.

BAKED SQUASH

Cut a slice from the top of the squash and remove the seeds and the string fibre. Now add

One tablespoon of melted butter,
One-half teaspoon of salt,
One-half teaspoon of paprika.

Cover closely with a lid and then bake in a slow oven until the pulp is tender, usually about thirty minutes. Remove the lip and scoop out the pulp with a spoon, piling it into a hot vegetable dish, and garnish with finely chopped parsley and then serve.

SQUASH BISCUIT

Place in a bowl

Three and one-half cups of sifted flour,
One teaspoon of salt,
Five teaspoons of baking powder.

Sift to mix and then rub in five tablespoons of shortening and mix to a dough with one cup of prepared squash pulp. Work to a dough and blend evenly, then roll out on a slightly floured board three-quarters of an inch thick. Cut and brush the tops with milk and bake in a hot oven for fifteen minutes.

Squash may be used to replace potatoes when making bread. Add one cup of squash pulp to ginger-bread, or when making small cakes it will be found to be delicious when used this way.

OMELET IN TOMATO CASES

Select firm tomatoes and then cut a slice from the tops and with a spoon carefully remove the centres. Place the tomato in well-greased custard cups and then break in a bowl four eggs; then add

Four tablespoons of water,
One teaspoon of salt,
One-half teaspoon of pepper.

Beat to mix and then fill into the prepared tomato. Sprinkle one teaspoon of fine bread crumbs on top of each tomato and add

One teaspoon of butter,
Dash of paprika.

Set the custard cups in a baking pan and place in a hot oven and bake for twenty minutes. Turn on a slice of toast and cover with cream sauce.

BAKED TOMATOES, CHELSEA

Select firm tomatoes and cut a slice from the tops and scoop out the centres with a spoon. Now grease custard cups and place the tomatoes in the cups. Now shred very fine one ounce of dried beef. Divide into the four tomatoes. Break in a mixing bowl

Two eggs.

Then add

Three-quarters cup of milk,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One teaspoon of grated onion,
Two teaspoons of finely minced parsley.

Beat to mix and then chop fine the pulp from the tomatoes. Place one teaspoon of this pulp in each tomato.

TOMATOES, COUNTRY STYLE

Select smooth, firm tomatoes cut in half and then place in a deep dish. Cover with cracked ice and serve with the following dressing:

COUNTRY DRESSING

Place in a bowl

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

Beat until creamy and then serve ice cold.

TOMATO FRITTERS

Select firm tomatoes and then cut in one-half inch slices. Dip in the prepared batter and then fry until golden brown. Serve with cream sauce.

How to prepare the batter: Place one egg in a bowl and add

One cup of water,
One teaspoon of salt,
One-half teaspoon of pepper.

Beat to mix and then add

Two tablespoons of grated onions,
One and one-half cups of flour,
Two teaspoons of baking powder.

Beat to a smooth batter and then dip the tomatoes into it. Fry quickly until golden brown.

SPINACH

Let us first begin with the washing of the spinach. Take your cleanser and scour out the sink and then scald it with boiling water. Now place a clean cloth over the drain and turn the spinach into the sink. Use plenty of lukewarm water to wash with. This is necessary to free these crinky little leaves from the sand and grit. Now rinse in plenty of cold water to crisp it. Shake the spinach dry and place in a deep saucepan and cover and then steam gently until tender. Do not add any water. In this manner the spinach is virtually cooked in its own juices. Now turn into a chopping bowl and chop fine and then rub through a coarse sieve and it is ready for use. You must prepare and cook the spinach early in the day, so that you will have time to properly prepare it, and then, when it is wanted, simply reheat it.

SPINACH A LA MODE

Prepare and cook the spinach as given above and then turn into a sieve and let drain, with a weight, for three hours. Now chop fine and then place one tablespoon of bacon or sausage fat in the frying pan and add

One small onion, minced very fine,
The prepared spinach.

Heat slowly until very hot and then season with salt and pepper. Lift to a hot platter and garnish with a slice of hard-boiled egg.

SPINACH PUDDING

Cook the spinach as directed in the above methods and then add

One cup of creamed sauce,
One tablespoon of grated onion,
One cup of fine bread crumbs,
One and one-half teaspoons of salt,
One teaspoon of paprika.

Mix thoroughly and then pour into well-greased baking dish and bake in a hot oven for twenty minutes.

SUNSHINE SAUCE FOR VEGETABLES

Make a cream sauce, using

One and one-half cups of milk,
Seven tablespoons of flour.

Place in a saucepan and stir until dissolved, using a fork or wire whip. Bring to a boil. Cook slowly for five minutes and then add

One and one-half teaspoons of salt,
One teaspoon of white pepper,
Two tablespoons of grated onion,
Two well-beaten eggs.

Mix thoroughly and then serve with baked peppers.

SOUFFLE OF SPINACH

Cook the spinach as directed in the method and then place one cup of spinach in a bowl and add

Yolks of two eggs,
One cup of very thick cream sauce,
One tablespoon of grated onion,
Two teaspoons of salt,
One teaspoon of paprika.

Mix thoroughly, and then carefully fold in the stiffly beaten whites of two eggs and then pour into well-greased baking dish. Bake in a moderate oven for twenty-five minutes and serve with cheese sauce in place of meat for luncheon.

SPINACH NESTS

Cook spinach as for spinach à la mode and then chop fine and mould into nests. Place on a slice of bread and then break an egg into each nest and cover with two tablespoons of well-seasoned cream sauce and one teaspoon of grated cheese. Place on a baking sheet in a moderate oven for twelve minutes and serve with cream sauce for luncheon in place of meat.

SPINACH WITH HOLLANDAISE SAUCE

Cook the spinach as given in the method and then when ready to serve, reheat and make the Hollandaise sauce as follows:

Five tablespoons of salad oil,
Three tablespoons of vinegar,
One tablespoon of water,
One teaspoon of grated onion,
One-half teaspoon of paprika.

Place in a small saucepan and bring to the boiling point, and then add the yolk of egg. Stir until thick and then add sufficient salt to taste. Pour over the spinach when ready to serve.

SPINACH BALLS

Prepare spinach as for spinach à la mode and then place in a bowl and add

One hard-boiled egg, chopped fine,
One tablespoon of grated onion,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One tablespoon of salad oil.

Mix thoroughly and then form into balls and dip in beaten egg, and then roll in fine bread crumbs and fry until golden brown in hot fat. Serve with lamb chops.

PUREE OF SPINACH ALSACE

Rub one-half cup of spinach through a sieve and then place in a bowl and add

One cup of thick brown gravy,
One teaspoon of grated onion,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of grated cheese,
One well-beaten egg,
Five tablespoons of fine bread crumbs.

Mix and then pour into custard cups. Bake in a moderate oven eighteen minutes. This will replace meat for luncheon. Cream sauce may be used instead of gravy.

SPINACH SALAD

Prepare the spinach as for spinach à la mode and then chop fine and place in a bowl, and add

One small onion, chopped fine,
One teaspoon of salt,
One-half teaspoon of paprika.

Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp lettuce leaves and serve with French dressing.

SPINACH A LA BOURGEOIS

To one-half cup of leftover spinach add

One tablespoon grated onion,
One cup of cream sauce,
One hard-boiled egg, chopped fine,
One teaspoon of salt,
One-half teaspoon of pepper.

Mix and then place in a baking dish and sprinkle with grated cheese. Bake in a hot oven for eighteen minutes. Serve in place of meat for luncheon.

SPINACH--SCOTCH STYLE

Place in a bowl

One cup of prepared spinach,
Three-quarters cup of thick brown gravy,
One and one-half teaspoons of salt,
One-half teaspoon of white pepper.

Beat to thoroughly mix and then pour into well-greased baking dish and sprinkle two tablespoons of grated cheese and fine bread crumbs and then bake in a hot oven for twenty minutes.

HOW TO PREPARE A STOCK POT

Select a pot that has a close-fitting lid and keep it for this purpose. The usual proportion is a one-gallon pot for a family of six. You will require one pound of bones to every quart of water, and

One large onion,
One medium sized carrot,
One medium sized turnip,
One faggot of soup herbs,
Also one and one-half pounds lean meat

to every four quarts of water or less. Have the butcher crack the bones well and then rinse them under cold water and place in the pot, together with meat and the seasoning. Add the required amount of cold water and bring to a boil. Cook very slowly for three and one-half hours. Strain the liquid and discard the bones and vegetables. Set the liquid aside to cool and remove the cake of fat when it hardens. Now place the liquid in a saucepan and boil for twenty minutes. It may now be used for stock, soups, broths, gravies and sauces.

Cover the bones in the kettle with cold water again and add any leftover gravies, bits of meat, trimmings and bones that you may have on hand. Cook slowly on the back of the range for four hours, and then strain, and to two quarts of this stock add

One can of tomatoes,
One cupful of diced carrots,
One-half cup of diced onions,
One-half cup of barley,
One cupful of diced potatoes,
One-half cup of diced turnips,
One-quarter teaspoon of powdered thyme,
Two tablespoons of finely chopped parsley,
One tablespoon of dried celery leaves.

Cook slowly for one hour for a good vegetable soup. To give the soup body, add

Three-fourths cup of flour.

Dissolved in

One cup of cold water.

Cook ten minutes and then serve.

BEAN SOUP

Soak one pint of marrow-fat or soup beans over night. In the morning wash and place in soup kettle with two quarts of water, bring to a boil, turn in colander, and let drain and rinse under cold water. Return to soup kettle and add

Four quarts of water,
One faggot soup herbs,
One teaspoon thyme,
One cup finely chopped onions,
One carrot cut in tiny dice.

Cook slowly for four hours, now mince one-half pound of salt pork fine, place in frying pan and cook slowly until nice brown; add to the bean stock, mashing beans well. Serve.

Dried peas, lima beans, soy beans and lentil soup may be prepared in the same manner.

BOUILLON

Two and one-half pounds shin beef with bone,
One stock celery,
One carrot, sliced thin,
Two onions,
One clove,
One bay leaf,
One pound veal bones.

Remove bone and cut meat in small pieces, brown quickly in hot pan, place in soup kettle, and add vegetables cut in tiny dice and three quarts of cold water; bring slowly to a boil and cook slowly for three and one-half hours; strain through napkin, season and clarify white of egg and crushed egg shell.

To clarify: Set soup aside until cold, remove fat, return to stock pot, and add white of egg, crushed egg shell and one-half cup of cold water beaten together, then bring slowly to a boil, cook for five minutes and then add one-half cup of water--lift from stove, set aside to settle and strain through piece cheesecloth.

MOCK TURTLE SOUP

One calf's head.

Clean and thoroughly wash head, removing tongue and brains.

Place the head in stock pot, then add

Five quarts cold water,
Two carrots, cut in dices,
Three-quarter cup sliced onions,
One fagot soup herbs,
One-half teaspoon sweet marjoram,
One-half teaspoon thyme,
One-half cup celery leaves.

Bring to a boil and cook slowly until meat leaves the bones, lift head; cut part head in tiny dice, using about two cups of the meat; do not add to the mock turtle yet.

Now place in frying pan

One-half cup of shortening,
Three-quarters cup of flour.

Brown flour a deep mahogany brown--add part of the stock to blend into thick sauce--bring to a boil and cook slowly for five minutes; then strain into the stock or mock turtle soup. Now add

One tablespoon salt,
One teaspoon white pepper.

Simmer few minutes, strain through cheesecloth into bowl, set aside to cool, remove fat from top; now return stock to kettle and clarify as for bouillon; to serve reheat, add the chopped calf's head meat as prepared, juice of one-half lemon, two slices lemon cut in tiny pieces, two hard-boiled eggs chopped fine.

OXTAIL SOUP

Have butcher cut tail in pieces; soak ox-tail in warm water for one-half hour. Wash and wipe dry, now roll each joint in flour, place one-half cup of shortening in soup kettle, add the ox-tails and brown well, then add one-half cup flour, browning a deep mahogany brown; now add

Three quarts cold water,
One bunch soup herbs,
Four onions chopped fine,
One carrot cut in dice,
One teaspoon of thyme.

Cook slowly for three hours, season with pepper and salt and juice of one-half lemon.

MULLIGATAWNY SOUP

Place in a saucepan

Three pints of chicken stock,
One cup diced apples,
Four onions chopped fine,
One carrot cut in dice,
One clove,
One-half teaspoon of thyme.

Simmer slowly for one-half hour.

Now place in frying pan

Four tablespoons bacon fat,
One-half cup of flour,
One-half teaspoon curry powder.

Blend together, and then add one pint of cold water, and as soon as it is thoroughly blended turn into the soup; stir to prevent lumping and bring quickly to a boil; cook ten minutes; strain through cheesecloth; add juice one-half lemon and one-half cup of finely chopped chicken meat. Serve.

FRENCH PEA SOUP

Soak one cup of dried peas over night and then in the morning drain and place in a saucepan, adding

Two quarts of water.

Simmer gently until tender and then pass through a sieve and add

Two large onions, grated,
Two tablespoons of parsley, minced fine,
Six whole cloves,
One small bay leaf,
One-half cup of strained canned tomatoes.

Simmer slowly for thirty minutes and then serve with toasted strips of bread.

FAGGOT OF SOUP HERBS

Divide one leek into three parts and cut from the stem up. To this piece of leek add

Four branches of thyme,
Two branches of parsley,
One piece of carrot, cut in a strip three inches long,
Two branches of celery,
One small pepper pod.

Tie with a string and dry in a warm place. When dry put in a glass jar to be used as needed.

Many varieties of soups may be made from the plain stock with just a few minutes' work.

Clear tomato soup: To one quart of stock add one cupful of canned tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked vegetable may be added.

For clear soup: Add one teaspoon of kitchen bouquet and any desired vegetables to each quart of stock. When making cream soups, if you will add one cupful of prepared stock to each cup of milk, your soup will have a delicious flavor.

Stock may be made, filled into sterilized jars and then the rubber and lid adjusted; the soup may then be processed for three hours in a hot-water bath. Remove from the bath, fasten the lids securely, and then test for leaks and store in a dry cool place. Where there is a fire kept in the kitchen, it will not add to the costs to can soups, stocks, etc., for future use.

PEPPER POT

Place in a saucepan

Two calves' feet, cut in pieces,
One pound cooked honeycomb tripe, cut in small blocks,
One cup of finely chopped onions,
One bunch of soup herbs,
One teaspoon of sweet marjoram,
Two whole cloves,
Two whole allspice,
Four quarts of water.

Bring to a boil and cook slowly for three hours. Remove the calves' feet, remove meat from the fat, chop meat fine and return to soup, then add three cups of finely diced potatoes and tiny dumplings made as follows:

Place in a mixing bowl

One cup of flour,
One-half teaspoon of salt,
One-half teaspoon of pepper,
One-half teaspoon of thyme,
One tablespoon of finely minced parsley,
One teaspoon of baking powder,
Four tablespoons of water.

Mix to a dough and then work well to blend. Make into small balls the size of a large pea. Drop into the pepper pot and cook for fifteen minutes. Season with salt and pepper and then serve.

FRUIT SOUP

The French, Swiss and Danish housewives serve during the summer a delicious fruit soup. In Normandy, during apple-blossom time, the petals of the fruit are picked as they fall and are used for fruit soup, blossom jelly and perfume and distilled water.

HOW TO MAKE THIS SOUP

You may use any fruit desired; wash to thoroughly cleanse, and to each pint of crushed fruit allow three pints of water. The fruit must be packed solidly. Place in a kettle and cook until the fruit is soft and then rub through a fine sieve. Now measure and add

One-half cup of sugar,
Three tablespoons of cornstarch, dissolved in
Four tablespoons of cold water to each pint

of the fruit puree. Bring to boil and cook five minutes. Remove from the fire and add yolk of one egg. Beat very hard and then fold in stiffly beaten white of egg; season slightly with nutmeg, chill and serve.

Strawberries, blackberries, raspberries, huckleberries, cherries, grapes, currants, apples, peaches, pears, oranges, lemon and quinces may be used for these soups. They are delicious when served ice cold on a hot day.

MEATS

Use oven for baking and boiling and then cook your meats in the old-fashioned English way by direct contact with the flame. This means that you must first place one quart of water and one tablespoon of salt in the broiler pan of the gas range; then place in the roast, steak or chops, upon the broiler; turn every few minutes. The roast must be placed farther from the flame to prevent burning. A good rule for this is to keep roasting meat four inches from the flame, steaks and chops two and one-half inches and fish three inches.

The placing of water in the broiler pan prevents fat from catching fire. This liquid may be allowed to cool and then the fat may be removed and clarified and used for other purposes. Baste roast with one pint of boiling water while cooking.

ROASTING AND BAKING MEATS

Roasting or grilling is done before open fire, the meat being turned frequently, so that all sides may be cooked alike. The meat is basted with its own fat. This method of cooking meat is used daily in Europe, but not much used in this country.

When a piece of meat is large it is roasted. Meat cooked in an oven by radiated heat is frequently called in this country "roasting." It is well known and needs little description. When baking meat always use a wire rack to lift the meat from the bottom of the pan. This will insure even cooking.

Use the broiling oven in the gas range for roasting, placing rack sufficiently low. Have the oven hot enough to brown the meat quickly, then reduce the heat so that it will cook evenly; turn the roast three times during this process.

Allow one-half an hour after placing meat in the oven before counting time. This is necessary so that the meat may reach the required temperature to start cooking.

To bake (oven roast) use same process, using regular oven.