Chapter VI: Preface (6)

One cup of medium cream sauce,
Two tablespoons of grated cheese,
Two tablespoons of finely minced parsley,
One tablespoon of grated onion,
One and one-half teaspoons of salt,
One teaspoonful of paprika,
One-quarter teaspoon of mustard,
One teaspoon of lemon juice.

Blend well.

CHEESE SAUCE

One cup of medium cream sauce.
Four tablespoons of grated cheese,
One teaspoon of salt,
One-half teaspoon of paprika,
One-quarter teaspoon of mustard.

Blend well until the cheese is melted.

MUSTARD SAUCE

One-half cup of medium cream sauce,
Two tablespoons of white wine vinegar,
Yolk of one egg,
One teaspoon of mustard,
One teaspoon of salt,
One-half teaspoon of paprika.

Beat thoroughly to mix and then heat to the boiling point.

In no other part of cookery does the skill of the cook show to advantage as in the way in which the various sauces are prepared and served. To make a perfect sauce is an art in cooking. Many plain foods, as well as the use of leftovers, may, by the addition of a good sauce, be turned into palatable and attractive dishes.

Three or four cupfuls of cream sauce may be made at one time and then poured into a bowl and covered with a damp napkin, and placed in the icebox until needed. The sauce will keep in a cool place for three or four days and will relieve the necessity of making a sauce every day.

To use, measure three-quarters of a cupful of sauce and add one-quarter cupful of hot water. Place in a double boiler to heat, stirring frequently to blend. It is then ready to use. Always use a double boiler in the preparation of sauces made from this cream sauce. This will prevent scorching.

CUCUMBER SAUCE

One cup of thick cream sauce,
One small cucumber, pared and grated,
One and one-half teaspoons of salt,
One teaspoon of paprika.

Heat to the boiling point and then cook for five minutes.

OYSTER SAUCE

One cup of thick cream sauce,
Eight medium-sized oysters, chopped fine,
One teaspoon of finely minced parsley,
One teaspoon of salt,
One teaspoonful of white pepper.

Blend well and then heat to the boiling point, and cook for five minutes.

MUSHROOM SAUCE

Place one and one-half cups of milk in a saucepan and add four tablespoons of flour. Stir until dissolved and then bring to a boil. Cook for five minutes and then add

One cup of diced and parboiled mushrooms,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika,
Three tablespoons of finely chopped parsley.

Beat to mix and then cook for two minutes and use.

PARSLEY SAUCE

One and one-half cups of cream sauce,
One-half cup of finely chopped parsley,
Three tablespoons of butter,
Two teaspoons of salt,
One teaspoon of white pepper.

Beat to mix.

CREOLE SAUCE

One cup of stewed tomatoes,
Three onions,
One green pepper, chopped fine.

Place in a saucepan and cook slowly until the onion and pepper are soft. Rub through a fine sieve and then add

Two tablespoons of cornstarch dissolved in
One-half cup of water,
One teaspoon of salt,
One teaspoon of paprika,
One-fourth teaspoon of mustard.

Bring to a boil and cook slowly for ten minutes and then serve.

TARTARE SAUCE

One-half cup of mayonnaise dressing,
One onion grated,
Five tablespoons of finely chopped parsley,
One sour pickle, chopped fine,
One teaspoon of salt,
One-half teaspoon of mustard,
One-half teaspoon of paprika.

Mix thoroughly and then serve very cold.

HERB SAUCE

Make one and one-half cups of cream sauce and then add

One cup of finely chopped parsley,
One tablespoon of grated onion,
One-half green pepper, minced fine,
One and one-half teaspoons of salt,
One-half teaspoon of pepper.

Simmer slowly for ten minutes.

MINT SAUCE

Shred a bunch of mint fine, and then place in a saucepan and add

Three-quarters cup of water,
One-quarter cup of sugar.

Bring to a boil and cook slowly for ten minutes. Add one-half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may be bottled and the bottles stored in a cool place for future use.

ENGLISH MUSTARD SAUCE

Place in a soup plate

One teaspoon of mustard,
One teaspoon of sugar,
One-half teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of salad oil.

Work to a smooth paste, and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice. Beat until thick and then serve.

HOLLANDAISE SAUCE

Four tablespoons of salad oil,
Two tablespoons of vinegar,
One tablespoon of water,
One teaspoon of salt,
One-half teaspoon of paprika.

Heat in a double boiler to the scalding point and then drop in the yolk of an egg. Stir until thick. Use at once. If it should curdle, add one tablespoonful of boiling water and stir constantly until thick.

RAVIGOTTE SAUCE

Chop very fine sufficient parsley. To measure

One-half cup,
One large green pepper,
One onion,
One leek.

Place in a bowl and add

One cup of mayonnaise,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Two teaspoons of lemon juice.

Blend well to thoroughly mix.

BROILED CHICKEN, BACON GARNISH

Select a plump broiler and then singe. Then split down the back and draw. Wash well. Remove the breast bone. Place in a frying pan, the split side down, and add one cup of water. Cover closely and then steam for ten minutes. Now rub well with shortening. Dust very lightly with flour. Broil for twenty minutes, turning every four minutes; lift to a hot platter, brush with melted butter and garnish with bacon.

EMINCE OF GIBLETS

Cook the giblets and neck, then cool. Mince fine and add two hard-boiled eggs and one and one-half cups of cream sauce, and

Two tablespoons finely minced parsley,
One and one-half teaspoons of salt,
One teaspoon of paprika.

Heat to boiling point and then simmer slowly for ten minutes.

CHICKEN POT ROAST, CEDAR HOLLOW STYLE

Select a fat stewing chicken and then singe and draw. Wash and wipe with a clean cloth. Place in a fireless cooker or cook until tender. Now rub with shortening and dust with flour and brown in hot fat in a deep saucepan. Turn the chicken frequently so that it can be browned on all sides. When the chicken is nicely browned, add

Four tablespoons of flour,
Three cups of chicken stock,
One-half cup of grated carrot,
Two green peppers chopped fine,
One-half cup of finely minced onions.

Simmer slowly for one-half hour. Season and serve.

CHICKEN AND RICE CURRY

Wash one-half cupful of rice in plenty of warm water and then drain. Rinse again and then place in a saucepan and add two and one-half cups of boiling water. Cook gently until the grains are soft and the water absorbed. Now place

One teaspoon of bacon or chicken fat,
Three tablespoons of flour

in an iron frying pan and brown carefully until a dark brown, then add

One and one-half cups of chicken stock,
Two large onions, chopped very fine,
Two tablespoons of catsup,
One tablespoon of Worcestershire sauce,
Three-quarters teaspoon of curry powder,
One teaspoon of salt.

Cook gently to the boiling point and then add one cupful of shredded chicken meat and the prepared rice. Heat slowly until very hot and then turn on a hot platter and garnish with finely shredded parsley, then serve.

HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS

Singe and draw the chicken and then cut as for fricasseeing. Now place the back of the carcass, giblets and the thighs and legs in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and place under cold running water. Then drop into a saucepan containing boiling water and cook for ten minutes. Blanch in the colander under cold running water. Repeat this three times and then add the balance of the chicken and cook slowly until tender. Cool in the liquid. Pick the meat from the neck and back of the carcass and mince the giblets fine. Put the skin through the food chopper. Use this for chicken loaf.

CHICKEN LOAF

Use two cups of mince prepared from the skin, giblets and meat from the carcass.

One and one-half cups of cold cooked oatmeal,
One onion, grated,
One-half teaspoon of powdered thyme,
One-half teaspoon mustard,
Three teaspoons of salt,
One and one-half teaspoons of paprika,
Two green peppers chopped fine,
Four tablespoons of chicken fat,
One egg,
One-half cup of chicken stock.

Mix thoroughly and then pour into a well-greased and floured loaf-shaped pan. Set this pan in a larger one containing hot water. Bake in a moderate oven for one and one-quarter hours. Serve hot with a cream, tomato or brown sauce, or serve cold with a garnish of asparagus and with Hollandaise, mayonnaise or cream horseradish sauce.

ROAST CHICKEN

Prepare the chicken. Fill with

Two stalks of celery,
Two onions,
One cupful of bread crumbs,
One fagot of potherbs,
Two tablespoons of butter, or shortening,
One egg.

Put the celery, onions and potherbs through the food chopper. Mix bread crumbs, butter and beaten egg. Fill into the chicken and then sew the opening. Shape and roast in a moderate oven for twenty minutes to the pound. Baste every ten minutes the first half hour, then every twenty minutes until the chicken is cooked.

ENCHILDAS

Place

One cup of flour,
One-quarter cup of cornflour,
One teaspoon of salt,
One tablespoon of shortening,

in a mixing bowl. Sift to mix and then add sufficient water to make a dough. Break the dough into pieces the size of a large walnut, and then roll out very thin. You may bake the tortillas on the iron griddle on the top of the stove or fry them in a pan, using a little shortening. Keep on a clean towel until all are fried. Now place two ounces of grated cheese in a bowl and add two onions that have been cooked until tender in two tablespoons of shortening and

One-half cup of finely chopped cold meat, preferably chicken,
Two tablespoons of chili sauce.

Mix to blend and then spread the tortillas with this mixture. Roll or fold and then pour over them more hot chili sauce.

CHICKEN GUMBO OKRA

Clean and cut the chicken for stewing. Brown quickly in hot fat. Lift to a deep saucepan and add

Two quarts of water,
Four onions,
One bay leaf,
Two cloves.

Cook until the chicken is tender. Now thicken the liquid slightly with cornstarch. Season with

Red pepper and salt,
Two tablespoons of fine chopped parsley,
One-half teaspoon of thyme,
One tablespoon of gumbo or file,
Two cups of cooked okra.

Send to the table at once and serve with plenty of boiled rice.

NOTE.--Gumbo, or file, is a powder made and sold in Louisiana. It is composed of young sassafras leaves. File can be purchased in fancy grocery stores.

CHICKEN MOUSSE

Put sufficient boiled cold chicken through a food chopper to measure two cups, using the fine knife. Place in a bowl and add

Two teaspoons of grated onion,
One-half teaspoon of paprika,
One teaspoon salt.

Mix well and then soak one and one-half level tablespoons of gelatine in four tablespoons of cold water for twenty minutes, then add one-half cup of boiling chicken stock. Simmer slowly for five minutes and then strain into the prepared chicken meat. Stir until it is cool, and then fold in one cup of whipped cream. Pour into small custard cups that have been rinsed with cold water. Set in a cold place for six hours to mould. Unmould in a nest of crisp lettuce leaves.

POULTRY

To roast young chickens and guineas: singe, draw and prepare the fowl; now rub the entire bird well with plenty of shortening. Dust very lightly with flour, place in pan in hot oven for fifteen minutes; now turn the fowl breast down in the pan and reduce the heat of the oven to moderate. Baste every ten minutes with following mixture:

One pint boiling water,
Two tablespoons butter.

When fowl is tender turn on back to allow breast to brown, basting every five minutes. Placing the breast of the chicken down in the pan throws the bony structure of the carcass to the intense heat of the oven. The constant basting causes the moisture to permeate the dry white meat, making it juicy and tender.

If you desire, lay a few strips of bacon over the breast when browning it, just before you remove it from oven. It will improve the flavor.

CHICKEN SALAD SANDWICHES

Cut the meat from a three-and-one-half-pound cold boiled fowl and then put through the food chopper, using the coarsest knife. Place in a bowl, adding one medium-sized head of lettuce, shredded fine. Place

One small onion, grated,
One green pepper, minced fine,
One and one-half cups of mayonnaise or salad dressing,
Two and one-half teaspoons of salt,
One teaspoon of paprika.

Mix and then fill into quart fruit jars. This amount will make from forty to fifty sandwiches.

BAKED SQUAB

Split the squab down the back with a sharp knife and then clean thoroughly. Wash well and wipe dry. Place in cool place until needed.

Mince the giblets fine and then parboil. Now soak stale bread until soft. Squeeze dry and measure three-quarters of a cupful. Place in frying pan and add

One-quarter cup of finely minced celery leaves,
Minced giblets,
One onion, minced fine,
One teaspoon of salt,
One teaspoon of poultry seasoning,
Four tablespoons of shortening.

Cook gently until onions are soft and then cool. Fill into squab and then sew up with darning needle and stout string. Rub with shortening and dust with cornflour. Place in a hot oven and bake, basting with boiling water.

When the back is well browned reduce the heat and turn the bird on its back and let brown slowly, allowing fifty-five minutes for cooking the squab. Filling may be placed in chicken or guinea if desired.

TENNESSEE TURKEY HASH

Cut sufficient turkey in one-half inch blocks to measure two cupfuls. Now add

One cup of diced celery,
One onion, minced fine,
One tablespoon of butter,
One tablespoon of cornstarch.

Mix thoroughly, then add

One-half cup of boiling water.

Cook slowly until the meat is very tender, then serve garnished with finely chopped parsley and hot cornmeal waffles.

FILLET OF CHICKEN, POINDEXTER

Singe, draw and then wash thoroughly a large stewing chicken and then cook until tender. Let cool. Now cut the wings and take out the bones, breaking as little as possible. Cut the breast into slices a little larger than an oyster and remove the legs and thighs. Remove the bones and then cut the meat into neat filets. If the meat breaks apart, press firmly together and then season, roll in flour and dip in beaten egg; then roll in fine bread crumbs. Press firmly. Fry until golden brown in hot fat. This may be prepared early in the day and then set in the oven to heat.

CHICKEN TAMALES

Soak the corn husks in cold water for two hours. Place in a saucepan

Two cups of chicken stock,
One teaspoon of salt,
Three-quarters cup of cornmeal.

Cook until thick mush, cool and then place in a bowl

Three-quarters cup of finely chopped chicken meat,
One onion, chopped fine,
Two green peppers, chopped fine,
Six olives, chopped fine,
Two dozen seeded raisins.

Mix thoroughly and then drain the corn husks. Spread a layer of the corn mush on one part, place a tablespoon of the chicken filling in place and then cover with more corn mush, forming a roll a little larger than a sausage. Tie securely in corn husk and place in a steamer or a double boiler and cook for one and one-quarter hours. Other meat may be used to replace the chicken and water may be used in place of the chicken stock to make the mush.

HONEY RECIPES

CANDIED SWEET POTATOES WITH HONEY

Place in an iron frying pan

Three-quarters cup of honey,
Two tablespoons of shortening,
One-quarter teaspoon of mace,
One-quarter teaspoon of cinnamon.

Bring to a boil and cook until it becomes thick, then add six boiled sweet potatoes. Turn them frequently in syrup, adding four tablespoons of water to prevent burning. Cook slowly for twenty minutes.

NOTE.--Have the potatoes boiled and then peeled, and ready waiting before putting the honey in the pan.

HONEY RICE PUDDING

Wash one-half cup of rice thoroughly and then cook until tender and the water absorbed in two and one-half cups of water. Turn into a baking dish and add

One cup of honey,
Three cups of milk,
One well-beaten egg,
One-half teaspoon of nutmeg.

Stir to thoroughly mix and then bake in a slow oven for thirty minutes.

HONEY ICING

Boil one cup of honey until it forms a soft ball when tried in cold water. Then pour in a fine stream upon the stiffly beaten white of one egg. Beat until the mixture thickens and then spread on the cake.

NUT HONEY CAKE

Place in a mixing bowl

One cup of honey,
One cup of brown sugar,
Yolks of two eggs,
Nine tablespoons of shortening.

Cream together and then add

Three-quarters cup of sour milk,
One and one-half teaspoons of baking soda.

Dissolve the baking soda in the sour milk, then add

Four cups of flour,
Two teaspoons of cinnamon,
One-half teaspoon of allspice,
One-half teaspoon of cloves,
One-half teaspoon of nutmeg,
One cup of finely chopped raisins,
One cup of finely chopped nuts,
One tablespoon of baking powder.

Mix thoroughly and then cut and fold in the stiffly beaten whites of two eggs. Pour into well-greased and floured pan and bake in a moderate oven for forty minutes. Ice with butter cream icing.

HONEY CUSTARD

Place two cups of milk in a mixing bowl and add

Three-quarters cup of honey,
One-quarter teaspoon of nutmeg,
Two eggs.

Beat to thoroughly mix and then pour into custard cups. Place cups in a baking pan containing water and bake in a slow oven until firm in center.

HONEY RAISIN TAPIOCA

Wash one cup of tapioca well and then place in a saucepan and add

One cup of honey,
Four cups of water.

Bring to a boil and cook slowly until clear and the tapioca is soft, then add

One-half package of seeded raisins,
Yolk of one egg.

Stir to thoroughly blend and then cook fifteen minutes. Serve with fruit whip made of

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

Beat until the mixture holds its shape.

HONEY COOKIES

Place in a mixing bowl

Three-quarters cup of brown sugar,
Three-quarters cup of honey,
One egg,
Seven tablespoons of shortening.

Beat to blend and then add

Three and three-quarter cups of flour,
One-half cup of seeded raisins,
One-half cup of finely chopped nuts,
One teaspoon of baking powder,
One teaspoon of mace.

Roll and cut and then bake in a moderate oven for ten minutes.

HONEY CAKES

One cup of honey,
One-half cup of brown sugar,
One-half cup of shortening.

Cream well and then add

Yolks of three eggs,
Four cups of sifted flour,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
One-half teaspoon of salt,
One and one-half teaspoons of baking soda, dissolved in,
One cup of sour milk.

Beat to thoroughly mix and then cut and fold in the stiffly beaten whites of three eggs. Pour into a well-greased and floured baking pan, about one inch deep. Bake in a moderate oven and cool. Cover with honey icing.

MALVERN CREAM

Place in a saucepan

Three-quarters cup of honey,
Two cups of milk,
Six level tablespoons of cornstarch.

Dissolve the starch in cold milk and honey and then place on the stove and bring to a boil. Cook for five minutes. Now add

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

Beat to thoroughly mix and then rinse custard cups in cold water. Pour in the pudding and set aside to mould. When ready to serve unmould and serve with crushed fruit.

HONEY APPLE PUDDING

Two cups of stewed apples,
One cup of honey,
One-half cup of brown sugar,
Four tablespoons of shortening,
Two cups of fine bread crumbs,
One and one-half cups of flour,
Two level tablespoons of baking powder,
Two teaspoons of cinnamon,
One-half teaspoon of cloves.

Beat to mix and then put into a baking dish and bake in a slow oven for thirty-five minutes. Serve with a thin apple sauce, sweetened with honey.

HONEY AND RASPBERRY ADE

Place three baskets of well-washed raspberries in a saucepan and add

One quart of water,
One and one-half cups of honey,
One-quarter teaspoon of nutmeg.

Bring to a boil and cook slowly until the fruit is soft, mashing frequently with the potato masher. Cool and strain into punch bowl. Add a piece of ice and the juice of one orange or one lemon.

FATS

Fat is a heat-or fuel-producing food which is very valuable in cold weather for supplying the body with heat and energy. Often foods that are cooked in fat are termed indigestible; this means that the food is not utilized in the body and, owing to some digestive disturbances, it becomes part of the waste. Recent experiments tend to show that animal fats are assimilated fairly well; undoubtedly it is the misuse of fat that is used for frying purposes that has given many fried foods their bad reputation. Every normal person requires a certain amount of fat.

Make it a rule when serving fried food to have an acid food, either a vegetable or a garnish, accompany the dish.

Here are just a few things to keep in mind when planning to serve fried foods: Use very small quantities of foods that are cooked in fat for people occupying sedentary positions, while those who are employed in active or laborious work may eat a larger proportion. Persons who are working at hard manual labor, out of doors, will be able to assimilate daily portions of fried food without any physical disturbances.

For digestion's sake, learn to serve:

Juice of lemon with fried fish,
Apple sauce with pork or goose,
Cranberry or currant jelly with poultry, lamb or mutton,
Horseradish with beef.

It is a curious thing that nature demands these combinations to equalize the fatty content of the meal. Save and clarify the various fats and utilize each particular kind, so that there need be no waste. Chop all bits of suet fine and place in a double boiler and then render. Chicken and pork fat may be rendered in this way.

An excellent shortening that may be used to replace butter in cooking and baking may be made from chicken fat, of which there is usually three or more ounces in one fat bird. Remove the fat from the bird and place in cold salt water for one hour and then drain and cut into small pieces. Render in a double boiler. Pour into a jar and allow to harden. Now, when using this fat, use one-third less than the amount called for in the recipe. To make pastry, allow four tablespoonfuls of this chicken fat to each cup of flour. Chicken fat may be used to replace butter for seasoning vegetables and mashed potatoes. This is a pure fat free from moisture and seasoning and will go farther than butter.

Generally, in speaking of the term "drippings," it meant to include fats that cook out from the roast beef, pot roast, soups and corned beef. This fat is clarified and then used for sautéing. It cannot be used with good results for making pastry and cakes.

To clarify fat: Put the fat in a saucepan and add one cupful of cold water to every pound of fat. Add

One-fourth teaspoon of bicarbonate of soda,
One-half teaspoon of salt

Bring to a boil and then simmer slowly for ten minutes. Pour through a strainer lined with cheesecloth and allow to harden, then cut into pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be blended with beef drippings for frying purposes.

Mutton or lamb fat must be clarified and then blended with ham and bacon or sausage fat. Fat from bacon, ham and sausages may be used for flavoring vegetables in place of butter, for cooking omelets, potato cakes, mush and scrapple. It is a splendid seasoning to use for macaroni, baked beans with tomato sauce, dried beans and peas in soups and when cooking dried lima beans. There is really no need to allow a spoonful of these fats to be wasted. Fats that are not available for table use should be collected and made into soap.

Do not be falsely economical in trying to do deep frying with these fats. They not only will not hold the temperature for successful frying without scorching, but they frequently soak into the food and make it unfit to eat.

The late war has brought many good vegetable oils upon the market that are ideal for cooking purposes and are preferable to the animal fats for all cooking. They not only hold a high temperature without burning, but also they may be used repeatedly if they are strained each time after using. Food cooked in vegetable oil does not absorb the fat and it is more digestible and really more economical.

FRYING

There are two methods of frying:

_First_.--Sautéing--cooking food in the pan with just sufficient fat to prevent scorching. This method is commonly used, but has nothing to really recommend it, as the food absorbs quantities of grease. This makes it difficult to digest.

_Second_.--Deep-fat frying--it is usual to dip the food to be fried in a mixture to coat it and then to roll it in fine bread crumbs and then cook in sufficient fat to cover. This forms an air-tight cover that prevents the grease from soaking through. A few essential utensils are necessary to produce successful results; first, a heavy kettle that will not tilt, and second, a frying basket, so that the food may be removed quickly when cooked.

The correct temperature for deep-fat frying is 350 degrees Fahrenheit, for raw foods, such as crullers, fish, fritters, potatoes, etc. For cooked dishes and oysters, cheeseballs, etc., 370 degrees Fahrenheit.

Do not attempt to cook large quantities at one time. This will cause a sudden drop in the temperature of the fat, allowing it to permeate the food which is cooking and thus give a greasy product.

Now for a word of protection. Do not use too large a kettle. Keep a bucket of sand handy in the kitchen, and if for any reason the fat catches fire, throw sand on it; do not attempt to remove it from the stove; serious burns are apt to result. Just turn out the light and throw sand on the fire. Keep the fact in mind that water spreads the flames; if no sand is at hand, use salt or flour.

MOCK CHERRY PIE

Pick over one and one-half cups of cranberries; then place in a saucepan and add

Three-quarters cup of raisins,
One cup of water.

Cook slowly until the berries are soft, and then cool. Now place

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

in a bowl and rub between the hands to mix. Add sugar and flour and stir until dissolved. Bring to a boil and cook for a few minutes. Cool. Bake between two crusts. This amount will make two pies.

CRANBERRY ROLL

Place in a bowl

Two cups of sifted flour,
One-half teaspoon of salt,
Four teaspoons of baking powder,
Six tablespoons of sugar.

Sift to mix and then rub in four tablespoons of shortening and mix to a dough with two-thirds cup of water or milk. Work to a smooth dough and then roll out one-quarter inch thick. Spread with a thick cranberry conserve; roll as for jelly-roll, tucking the ends in securely. Place in a well-greased baking pan and bake in a moderate oven for ten minutes. Start basting with

One-half cup of syrup,
Four tablespoons of water.

Serve the roll with cranberry sauce.

STRAWBERRY CUSTARD TART

This old English sweet is delicious. Line a pie tin with plain pastry and then cover the bottom of the prepared tin with strawberries. Then place in a bowl

One cup of milk,
Two eggs,
One-half cup of sugar.

Beat with egg-beater to thoroughly mix and then pour over the berries. Dust the top lightly with nutmeg and bake in a slow oven until the custard is firm. Set aside to cool. Dot the top with strawberry preserves.

CRANBERRY CONSERVE

Look over carefully and remove all the bruised and spoiled berries from one quart of cranberries. Place in a saucepan and add one cup of water. Cook slowly until soft and then rub through a sieve. Return to the saucepan and add

Two cups of sugar,
One cup of seeded raisins.

Bring to a boil and cook for ten minutes. Pour into a dish and set aside to cool.

CREAM PUFFS

Place one cup of water in a saucepan and add one-half cup of shortening. Bring to a boil and then add one and one-quarter cups of flour, stirring constantly. Cook until the mixture forms into a ball on the spoon, then lift into a bowl and now beat in three eggs, one at a time. Beat in each egg until well blended. Drop by the spoonful on well-greased baking sheet three inches apart. Bake for twenty minutes in a hot oven, then reduce the heat to moderate and bake for fifteen minutes longer. Do not open the oven door for ten minutes after putting the puffs in the oven.

PEACH ROLL

Place in a mixing bowl

Two cups of flour,
One teaspoon of salt,
Four teaspoons of baking powder,
Three tablespoons of sugar.

Sift to mix and then rub in five tablespoons of shortening, and mix to a dough with two-thirds of a cup of ice-cold water. Roll out on a well-floured pastry board one-quarter inch thick. Now cover with the prepared peaches and then sift over

One-half cup of sugar,
One-half teaspoon of cinnamon.

Roll as for jelly roll, tucking the ends in securely. Place in a well-greased and floured pan and bake in a moderate oven for forty-five minutes. Baste every ten minutes with

One-half cup of syrup,
Five tablespoons of water,
One-quarter teaspoon of nutmeg.

Stir to thoroughly mix before basting the roll. Remove the roll to a large platter when baked and serve cold, with crushed and sweetened peaches in place of a sauce.

To prepare the peaches for the roll select the fully ripe peaches and cut into thin slices; if they are clinging stones, cut into small pieces.

CHOCOLATE PIE

Place in a saucepan

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

Stir until the cornstarch is dissolved and then bring to a boil and cook for five minutes. Cool and then pour into pastry lined pie tin. Bake in a slow oven for thirty minutes.

BUTTERSCOTCH PIE

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

Three tablespoons of butter,
One cup of brown sugar.

Heat slowly and cook for three minutes. Then place one and one-half cups of cold milk in a bowl and add four level tablespoons of cornstarch to the milk. Stir to dissolve the starch and add to the cooked sugar and stir constantly to thoroughly blend. Bring to a boil and cook for three minutes. Cool and add

One well-beaten egg.

Then pour into the prepared pie plate. Care must be taken not to let the sugar caramel.

ARTICHOKES

The artichoke is a plant closely resembling the thistle, and it is extensively cultivated for its flowering head. The head is gathered just before the flower expands. The eatable portion is the fleshy part of the calyx, the bottom or basin of the blossom and the true base of the leaves of the flower.

The flesh of the artichokes correspond closely to that which the old world folks call the cheese of the thistle. On the Continent, in Europe, the artichoke is frequently served raw, as a salad, with either French or Parisian dressing. Under ordinary circumstances the fruit as prepared for market will keep several weeks. The canned artichoke, which was imported quite extensively before the war, consisted of the fronds and bottoms. It came in large quantities from both France and Italy.

The artichoke buds are used exclusively for garnishing.

THE JERUSALEM ARTICHOKE

This kind of artichoke is a tuber of the species of the sunflower; it resembles somewhat the Irish potato. It has a sweetish flavor and contains a large amount of natural water. This species of artichoke is more valuable than the common artichoke.

The two principal types of the Jerusalem artichokes are

First: Long with reddish skin,
Second: Round, knobby and white in color.

On the Continent they are frequently eaten raw, with just a plain seasoning of salt, pepper and vinegar; in fact, much as we eat the American radish. They are frequently made into soup.

The word Jerusalem is a queer cross of dialect from the Italian word _girasole_, meaning sunflower.

TO COOK

Soak the fruit in a bowl of cold water for two hours; then shake about in the water freely to remove all traces of sand. Plunge into boiling water and cook until tender; then drain. Serve in choice of following methods:

ARTICHOKE HOLLANDAISE SAUCE

Prepare artichoke as given above. Cut into pieces; then cook until tender; drain and lift each portion on a thin slice of toasted bread. Cover with Hollandaise dressing.

ARTICHOKE VINAIGRETTE

Cut one cold boiled artichoke into quarters; then place in deep bowl and cover with following dressing. Place in a bowl

One teaspoon of sugar,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One-half teaspoon of mustard,
Juice of one-half lemon or two tablespoons of vinegar,
Five tablespoons of salad oil.

Beat to thoroughly mix. Now add one tablespoon of grated onion and stir until well blended. Place artichoke in nest of lettuce; pour over dressing. Serve garnished with finely chopped pimento.

ARTICHOKE FRIED IN BATTER

Cook artichoke until tender; drain and cut into eighths; dip in the batter; fry until golden brown in hot fat. Serve with cheese sauce.

Break in a bowl

One egg,
Two tablespoons of water,

Beat to mix. Add

Seven level tablespoons of flour,
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
One teaspoon of vinegar,
One teaspoon of grated onion.

Beat well to mix; now dip artichoke in flour; then shake to loosen excess flour. Now dip in batter; fry golden brown.

ONIONS

ONION AND POTATO MINCE

Pare and slice sufficient onions to measure one cupful. Parboil and then drain. Now place four tablespoons of fat in a frying pan and add the onions and one and a half cups of mashed potatoes. Turn constantly until well blended and then form into an omelet shape in a pan, and turn on a warm platter and serve with cream sauce.

ONIONS IN RAMEKINS

Peel and boil until tender one dozen medium-sized onions. Drain and then place in ramekins. Season and cover with cream sauce. Dust the top with a few breadcrumbs and then sprinkle with one teaspoon of grated cheese. Dust lightly with paprika and then bake for fifteen minutes in a moderate oven.

ONIONS FRIED IN BUTTER

Pare and cook one dozen medium-sized onions until tender, taking care that they do not break. Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise sauce. How to prepare the batter:

Place in a bowl

Six tablespoons of water,
Eight tablespoons of flour,
One-half teaspoon of salt.

Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat.

FRENCH FRIED ONIONS

Peel large onions and then cut into one-half-inch slices. Fry until golden brown in hot fat and serve as a garnish with omelets, fish, cold meat, etc.

BAKED ONIONS

Large or Spanish onions are best for this dish. Peel the onions and then boil until tender, and then take care that the onion does not become soft. Lift and then cool, and carefully remove the centres. Now prepare the following as a filling for four large or eight medium-sized onions.

Four tablespoons of grated cheese,
Six tablespoons of fine bread crumbs,
One teaspoon of salt,
One teaspoon of paprika,
Two teaspoons of finely minced parsley,
One egg.

Mix thoroughly to blend and then fill the cavity of the onions, forming into a point or top one inch over the onion. Dust the onion lightly with flour and then place in a baking dish. Now baste onions with melted shortening and bake for twenty-five minutes in a moderate oven. Chop the onions which have been removed from the centres very fine and add to one cup of cream sauce with

One and one-half teaspoons of salt,
One-half teaspoon of white pepper,
Three tablespoons of parsley,
One well-beaten egg.

Beat to mix thoroughly and then heat to the boiling point. Serve over the baked onions. This dish will replace meat for luncheon.

SWISS ONION AND POTATO PANCAKES

Peel and put two Spanish onions through the food chopper, using a fine knife. Place in a bowl and then pare and grate four medium-sized potatoes into a bowl and add

Three-quarters cup of milk,
One egg,
One tablespoon of syrup,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
Seven-eighths cup of flour,
Two level teaspoons of baking powder,
Two level teaspoons of shortening.

Beat to mix and then fry like pancakes. Serve with parsley butter.

ONION CUSTARD

Chop sufficient onions to measure one-half cup. Parboil and then drain. Now place in a bowl

One and one-half cups of milk,
Two eggs,
One teaspoon of salt,
One teaspoon of paprika,
Two tablespoons of finely chopped parsley.

Beat to mix and then grease the custard cups. Add one-half cup of fine breadcrumbs to the prepared onions. Mix well and then divide into six cups. Pour the prepared custard on the top. Place the cups in a baking pan, add one quart of water and then place in a moderate oven and bake until firm in the centre, usually about twenty-five minutes. The water in the baking pan prevents the custards from cooking too fast. Serve in the cups or let stand for five minutes before taking from the mould and putting on a slice of toast.

PARSLEY BUTTER

Two tablespoons of butter,
Three tablespoons of finely minced parsley,
One teaspoon of lemon juice.

Beat to a smooth paste and use. This dish will replace potatoes in the luncheon menu.

HAVANA BANANA PASTRY

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

Place in a mixing bowl and sift to thoroughly mix. Now rub into the prepared flour eight tablespoons of shortening and then mix to a dough with one-half cup of ice-cold water. Roll the pastry on a slightly floured pastry board one-fourth inch thick; cut in oblongs three inches wide and six inches long. Peel the banana and lay on the pastry; sprinkle with

One teaspoon of brown sugar,
Pinch of nutmeg,
Pinch of cinnamon,
One-half teaspoon of butter.

Brush the edges of the pastry with cold water and press firmly together, inclosing the banana. Lay on a well-greased and floured baking sheet, placing the side which was fastened together down. Brush with beaten egg and bake in a moderate oven for eighteen minutes. Serve just as you would other pastries.

FRIED BANANAS

Peel the bananas and then cut into two; roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown and serve with broiled steak or chops or chicken fricassee.

BANANA CUSTARD PIE

Pare and then rub through a fine sieve sufficient bananas to measure one cup. Place in a mixing bowl and add

One-half cup of sugar,
Juice of one lemon,
One-quarter teaspoon of grated rind of lemon.

Stir to mix and then add slowly, beating to mix

One cup of milk,
Yolk of one egg,
One whole egg,
One-quarter teaspoon of nutmeg.

Beat to mix and then pour in a pie plate lined with plain pastry. Bake in a slow oven for twenty-five minutes and then cool. Use the white of egg and one-half glass of jelly for fruit whip.

BANANA ICE CREAM

One and one-half cups of banana pulp,
One cup of sugar,
Juice of one lemon.

Place in a mixing bowl and then cover and set aside. Now place

Two and one-half cups of milk,
Four tablespoons of cornstarch,

in a saucepan and stir to dissolve the starch. Bring to a boil and cook for five minutes. Add the yolks of two eggs. Beat to thoroughly mix and add the banana mixture. Beat hard to blend. Now beat into the mixture the stiffly beaten whites of the two eggs. Freeze in the usual manner, using three parts ice to one part salt. This amount will make three pints of ice-cream.

BANANA STUFFING FOR CHICKEN

Pare and rub through a sieve four bananas. Place in a bowl and add

One-half grated onion,
One green pepper, chopped fine,
Three tablespoons of finely chopped parsley,
Four slices of bacon chopped fine,
One and one-quarter cups of bread crumbs,
Pinch of thyme,
One egg,
One teaspoon of salt.

Mix thoroughly and then fill into the chicken and roast in the usual manner.

BANANA FRITTERS

Place in a mixing bowl

One cup of banana pulp,
One-quarter cup of sugar,
Yolks of two eggs,
One tablespoon of shortening.

Beat to mix and then add

One and one-half cups of flour,
One and one-half teaspoons of baking powder.

Beat to mix and then cut and fold into the mixture whites of two eggs, beaten stiff. Fry in deep fat until golden brown and then serve with banana sauce.

BAKED BANANAS

Wash the bananas and remove just one strip from the top. Place in a baking pan and add one-half cup of water and bake in a moderate oven for one-half hour.

BANANA MUFFINS

Rub a sufficient number of bananas through a sieve to measure one cup. Place in a mixing bowl and add

One cup of brown sugar,
Four tablespoons of shortening,
Two cups of flour,
Five teaspoons of baking powder,
One cup of milk,
One-half teaspoon of nutmeg.

Beat to mix and then bake in well-greased and floured muffin pans in a moderate oven for twenty-five minutes. Ice the tops with water-icing.

RICE BANANAS AND POACHED EGGS

Cook one-fourth cup of rice in one and one-fourth cups of water until the rice is soft and the water absorbed. Place in a baking dish and cover one inch deep with sliced bananas. Place in the oven and bake for ten minutes. Now lay on one poached egg for each service. Garnish with a strip of bacon and serve with parsley sauce.

BANANA PANCAKES

Place in a mixing bowl

One cup of crushed bananas,
One cup of milk,
One and one-half cups of flour,
Two tablespoons of syrup,
Two tablespoons of shortening,
One egg,
Two teaspoons of baking powder.

Beat to mix and then bake in the usual manner on a well-greased smoking hot frying pan.

BANANA SAUCE

One-half cup of crushed banana,
One-half cup of sugar,
One teaspoon of vanilla,
Juice of one orange.

Beat to mix and then serve with the fritters.

FISH

Fish are divided into two classes--those having backbones, which are called vertebrates; and those which have no backbones, and are called shellfish.

The vertebrates are classified as fresh and salt-water fish, and they contain both white and dark meat. Fish is similar to meat in composition and structure and is classed among the protein or body-building foods; it may replace meat or its equivalent on the menu.

The muscle consists of a bundle of fibers, bound together by a connective tissue; it is so tender that it requires much less time to cook than meat. Fish, as a rule, contains less fat than meat, and while there is considerable refuse, it will be found to be about equal to the bone in meat.

The methods of cooking fish are: Broiling, boiling, baking, deep fat frying and sautéing.

TO BOIL FISH

Cleanse and prepare the fish. Tie in a piece of cheese-cloth and then plunge into a kettle of boiling court bouillon. Cook, allowing twenty minutes to the pound. Lift, drain well and then turn on a hot platter, laying a napkin under the fish to absorb the moisture. Serve with either cream, Hollandaise, egg or tomato sauce and garnish with slices of hard-boiled egg, beet and carrots cut in dice or capers, diced beets, slices of lemon.

BAKED FISH

Cleanse and prepare the fish, leaving the head and tail on the body, but remove the eyes and fins. Now prepare a filling as follows:

One cup of bread crumbs,
Three tablespoons of shortening,
One teaspoon of salt,
One teaspoon of paprika,
One small onion grated,
One egg.

Mix and then fill into the fish. Fasten the opening with a string or with toothpicks. Place in a baking dish and rub with plenty of shortening. Dust with flour and place in a hot oven to bake. Baste every fifteen minutes with boiling water. Allow eighteen minutes to the pound and twenty minutes for the fish to heat thoroughly and start baking.

COURT BOUILLON

Place five pints of water in a fish kettle and add

One small onion, sliced,
One clove,
Three branches of parsley,
One small red pepper,
One-half bay leaf,
One teaspoon of paprika,
One teaspoon of celery salt,
Two teaspoons of salt,
One-half cup of vinegar,
One fagot of soup herbs.

Bring to a boil and cook the fish. Strain and set aside to cook fish in again.

FISH SAUCE

Strain the liquid left in the pan after removing the fish and add sufficient boiling water to make one cup. Place in a saucepan and add

Two level tablespoons of cornstarch, dissolved in three level
tablespoons of water,
One tablespoon of butter,
One tablespoon of Worcestershire sauce,
One teaspoon of salt,
One teaspoon of paprika,
Juice of one-half lemon.

Bring to a boil, cook for five minutes and serve with fish.

TO BROIL FISH

Cleanse the fish, leaving the small fish whole, split the large fish and then brush with melted shortening and broil, allowing ten minutes for small fish and ten minutes to the pound for larger ones.

Large fish will require thirty to forty-five minutes. Lift to a hot platter and spread with

Two tablespoons of butter,
Two tablespoons of parsley,
One tablespoon of Worcestershire sauce,
One tablespoon of lemon juice.

Mix well and then garnish with slices of lemon and parsley.

CREOLE FRIED FISH

The creole fried fish is a crisp golden brown. It is prepared as follows: Clean the fish and then wash and drain and roll it in flour. Place in a pan containing hot fat and fry until golden brown. Place in the oven, if the fish is large, until all is cooked and to finish cooking.

FRIED FISH

Small fish, like smelts, brook trout, perch, butter fish, etc., may be well cleaned, dried and then dipped in beaten egg and rolled in fine crumbs. Large fish should be cut into suitable pieces; sliced fish may also be prepared in this manner.

SAUTEING

Fish should be well cleaned and then fried in sufficient fat to prevent sticking.

COCOANUT PUDDING

Place in a mixing bowl

One cup of bread crumbs,
One cup of sifted flour,
One-half teaspoon of salt,
One tablespoon of baking powder,
Three-quarters cup of cocoanut,
One egg,
One cup of milk.

Beat to thoroughly mix and pour into well-greased custard cups or pudding pan and bake in a moderate oven for thirty-five minutes. Serve with lemon sauce.

SNOW PUDDING

Place in a saucepan

One cup of milk,
Four level tablespoons of cornstarch.

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

Six tablespoons of sugar,
Stiffly beaten white of one egg,
One teaspoon of vanilla.

Beat thoroughly to blend. Pour in four custard cups and set in a cool place to mould. Serve with custard sauce.

FRUIT PUDDING

Place in a bowl

One cup of molasses,

And add

One cup of sour milk,
One egg,
One teaspoon of baking soda,
Five tablespoons of shortening,
One teaspoon of cinnamon,
One-half teaspoon of allspice,
Four tablespoons of cocoa,
One and one-half cups of coarse bread crumbs,
One and one-half cups of wheat flour,
One-half cup of seeded raisins,
Two teaspoons of baking powder.

Mix in the order given, beating hard. Pour in well-greased and floured mould. Boil and steam for two hours and then serve with vanilla or cream sauce.

RICE PUDDING

Wash one-half cup of rice in plenty of cold water. Place in a saucepan and add three cups of boiling water. Cook slowly until water is absorbed and then grease a baking dish well. Pour rice in a bowl and add

Two cups of milk,
One yolk of egg,
One-half cup of sugar,
One-half teaspoon of nutmeg,
One-half teaspoon of salt.

Mix well and pour in a baking dish and bake in a slow oven for thirty-five minutes. Cook and then place the left-over white of egg and one-half glass of jelly in a bowl and beat until it will hold its shape. Use as a whip for the pudding.

CHOCOLATE RICE PUDDING

Wash one-half cup of rice in plenty of warm water and then place two and one-half cups of boiling water in a saucepan and add the rice. Cook until the rice is soft and the water absorbed. Now place three ounces of chocolate, cut into fine pieces, in one quart of milk. Bring to a boil and then add

Three-quarters cup of sugar,
One-half teaspoon of cinnamon extract,
Two teaspoons of vanilla,
Two tablespoons of butter,
The prepared rice.

Mix well and then pour into a baking dish and bake for forty minutes in a moderate oven. Stir frequently.

PLUM PUDDING, ROMANY STYLE

One cup of cooked oatmeal,
One cup of seedless raisins,
One cup of dried peaches, put through food chopper,
One cup of peanuts put through food chopper,
One-quarter cup of citron put through food chopper,
Two teaspoons of cinnamon,
One teaspoon of allspice,
One teaspoon of nutmeg,
One cup of syrup,
One egg,
One glass of jam or apple jelly.

Mix and then pack into moulds, one-pound coffee can or tie it in a pudding cloth. Boil for two hours.

BROWN BETTY

Pare the apples and then slice thin. Now grease a pudding mould or a baking dish. Place a layer one inch deep of apples, then layer of bread crumbs. Repeat until the dish is full and then sprinkle each layer with brown sugar and cinnamon, as it is placed. Now pour over the dish sufficient thick, well-sweetened apple sauce to fill the baking dish two-thirds full. Bake in a moderate oven for forty minutes.

LEMON PUDDING

Heat three-quarters cup of milk to the scalding point and then add

One tablespoon of butter,
Five tablespoons of sugar.

Pour over one-half cup of fine bread crumbs and then cool, and add

Yolk of one egg,
Juice of one-half lemon,
Grated rind of one-quarter lemon,
One-quarter cup of water.

Mix thoroughly before adding to the scalded bread crumbs. Pour into a small baking dish and bake in a moderate oven for twenty minutes.

Make a fruit whip of

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

Beat until mixture will hold its shape. Pile on pudding and brown in the oven for five minutes. Set aside to cool.

CRUMB COOKIES

One cup of molasses,
One-half cup of brown sugar,
Six tablespoons of shortening,
Two teaspoons of cinnamon,
One-half teaspoon of ginger,
One-half teaspoon of allspice,
One egg,
Five tablespoons of sour milk.

Beat to mix and then add

Two and one-half cups of coarse bread crumbs
and sufficient flour to make a very stiff mixture.

Drop by the spoonful on well-greased baking sheet, three inches apart. Bake in a moderate oven for ten minutes.

CARAMEL PUDDING

Make a caramel of

One cup of sugar,
Four tablespoons of water,
One tablespoon of butter.

Pour into a pudding dish and turn until the mixture thoroughly coats the dish. Now place in a mixing bowl

Three cups of apple sauce,
One cup of brown sugar,
Two cups of bread crumbs,
One-half cup of nutmeg.

Beat to mix and then pour into a baking dish, and bake in a slow oven for forty minutes, then turn out at once on a platter and serve with caramel sauce.

RAISIN PUDDING

Soak one-half cup of raisins in boiling water for one hour. Drain and then add two ounces of candied citron, and sufficient stale bread to make one cup of crumbs. Put all through the food chopper. Place in a bowl and add

One cup of brown sugar,
One cup of flour,
One tablespoon of baking powder,
Juice of one lemon,
Grated rind of one-half lemon,
Yolks of two eggs,
One cup of milk,
Three tablespoons of shortening.

Beat to thoroughly mix and then cut and fold in the stiffly beaten whites of two eggs. Pour into well-greased and floured one-quart mould. Place the mould deep in a pan containing sufficient boiling water to cover the mold two-thirds of its depth. Place in the oven and bake for fifty minutes in a moderate oven. Unmould and serve with Saboyon sauce.

PUMPKIN PUDDING

Place in a bowl