Chapter IV: Part 4

One cupful of sugar, a tablespoonful of butter, two eggs, a little salt, and a teaspoonful of vanilla, or any flavoring preferred. Mix the butter and sugar to a cream, add the yolks of the eggs, and beat until very light. Beat the whites to a stiff froth and stir in, add flavoring and beat well together. This is especially good for apple or berry dumplings. Lemon is nice to flavor it when used for apple puddings, but should not be used for other fruits. When a plainer sauce is desired, leave out the butter.

APPLE DESSERTS.

STEAMED APPLES.

Wash, pare, and remove cores of six tart apples; place in earthen dish and put in steamer, over boiling water. Steam until soft. Serve with steamed oatmeal or boiled rice, and cream and sugar.

BAKED APPLES.

Wash, and core sour apples. Place them in earthen or granite dish and fill the center of each apple with sugar. Measure one tablespoonful of water for each apple and pour around the apples (not over, as you should not disturb the sugar in apple centers). Bake until tender, remove apples to the dish in which they will be served at table. Strain the juice, add one third cupful of sugar. Cook five minutes, and pour it over the apples, let cool, and serve with cream.

APPLE FRITTERS.

Core, pare, and cut apple into slices one fourth inch thick, sprinkle with sugar and cinnamon or nutmeg, and set them aside while making batter.

Beat the yolks of two eggs, add one tablespoonful sugar, one half cupful of sweet milk, and enough flour to make it almost a drop batter. Melt one tablespoonful of butter and add to mixture. Beat in the well whipped whites of two eggs. Dip each slice of apple into the batter, see that it is well covered and quickly drop into a kettle in which is sufficient hot cocoa butter or vegetable oil to float it; fry until the apple is soft, and the fritter a light brown on both sides. Drain, trim, and sprinkle with pulverized sugar. Serve hot.

APPLE DUMPLINGS BAKED.

Select moderate sized, tart apples; pare, core, and steam until tender, not soft; have ready a plain pie crust rolled thin in pieces size of small pie plate. Place one apple on each piece of crust, fill the core with sugar, spice to taste and add teaspoonful of hot water to sugar. Wrap crust about the apple pinching it together, place in hot oven and bake until crust is well cooked; serve hot with hard sauce.

APPLE SLUMP.

Cut apples as for pies and fill a rich undercrust of a good thickness; cover with a thick topcrust and bake in a slow oven for about an hour; when baked remove the top crust, add sugar and spice, and butter half the size of an egg, mix with the apple; then remove part of the apple. Place the top crust in an inverted way upon what remains, and the apple that has been taken out on top of that. Should be eaten hot.

APPLE RICE.

Fill a pudding dish half full with tart apples, pared, quartered, and sprinkled thickly with sugar, and a grating of nutmeg. Wash thoroughly half a cupful of rice and sprinkle over apples in pudding dish. Steam until rice is tender. Serve with cream and sugar.

APPLE CREAM.

Place in an enamelled pan with a wineglassful of water, one pound and a half of minced apple, half a pound of pulverized sugar, the finely minced rind of half a lemon, and a quarter of an ounce of ginger powder; simmer gently till soft enough to pass through a sieve. When cold, beat in thoroughly one pint of cold fresh cream, or new milk which has previously been brought to a boil, and sweetened.

APPLE FLUMMERY.

To two pounds of peeled and cored apples add one pound of sugar, and the minced rind of a fresh lemon; place in an enamelled pan, cover with water and steam till quite soft, strain and beat the fruit to a pulp. Boil in the strained liquor one ounce of Irish moss for fifteen minutes, strain the liquor again, and add the crushed fruit, simmer for three minutes, turn into a chilled and wet mould. Let stand until solid and well chilled. Serve with cream.

SHORT CAKES.

Take one quart of flour, one teaspoonful of salt, one pint of rich sour cream; dissolve one teaspoonful of soda in a little boiling water and stir into the cream; dissolve one tablespoonful of butter and add to cream; then stir in flour, roll out as you would for biscuit; bake in round pan in two layers, spreading butter between the layers; when baked, take apart and spread with any prepared fruits.

If preferred, sweet milk and baking powder may be used in place of the sour cream and soda. And the following is an excellent receipt:

RACHEL’S SHORT-CAKE.

Two cupfuls of flour, one third cupful of butter, two well rounded teaspoonfuls of baking powder, one cupful of milk, one half teaspoonful of salt. Roll in two layers one half inch thick, butter well between layers and on the top and bake.

STRAWBERRY FILLING.

Mash one quart of strawberries in an earthen dish, add sufficient sugar to make a rich sweetness, set the dish in the oven until the dish is heated through, butter each half of the short-cake, covering with the crushed fruit, and putting a liberal supply on top, sprinkle with pulverized sugar, and serve with cream.

ORANGE FILLING.

Get small, tart, juicy oranges, pare half dozen or more, carefully remove all the white, and slice; take out all the seeds and tough fibre; then crush with enough sugar to make very sweet.

Place in agate saucepan and set on back of range to get thoroughly hot; butter the short cake liberally and apply filling between layers and on top; serve with whipped cream.

CRANBERRY FILLING.

Wash the berries and pick them over carefully; cook in agate saucepan with water enough to float over a moderate fire; mash through a colander; then add sufficient sugar to make very rich and sweet; set back on range until sugar is thoroughly dissolved; butter short-cake liberally and apply filling between layers and on top.

PINEAPPLE FILLING.

Get a ripe pineapple; pare and slice; then shred with a silver fork; cover thickly with sugar, and set away for three or four hours; then set on range in an agate kettle to heat thoroughly; butter short-cake liberally, and apply filling between layers and on top; serve with whipped cream. Canned pineapple may be used, though the fresh fruit is best.

BANANA FILLING.

Slice three bananas and one orange, grate the outside rind of the orange and mix with one cupful of sugar, and juice of orange; pour on the sliced bananas. Butter the short-cake and fill with the fruit thus prepared. Serve plain, or with whipped cream.

ICES.

WATER ICES.

The simplest way of making fruit ices is much the best. Take one pint of water to one quart of fruit juice, sweetened to taste; and it should be remembered the sugar is less apparent in the frozen mixture than in the liquid. This proportion holds for all fruit ices; except the lemon. The lemon prepare as you would a rich lemonade, adding the well beaten whites of two eggs to each quart of the mixture. Be careful to freeze smoothly and the ices will be delicious. I especially recommend strawberry, pineapple, apricot, orange and lemon.

UNCOOKED CREAM.

To one quart of cream, add one teaspoonful of vanilla flavoring, and one cupful of sugar. If you have a freezer that stirs with the triple movement in freezing, it is unnecessary to whip the cream. Otherwise it should be partially whipped before being placed in freezer.

FRENCH CREAM.

Scald one pint of milk in double boiler; beat two eggs with one cupful of sugar until light; then whip in two tablespoonfuls of flour; turn into hot milk and stir until it thickens, cook fifteen minutes and set away to cool. When cold add one quart of whipped cream, and one cupful more of sugar with one tablespoonful of vanilla flavoring; freeze.

CHOCOLATE CREAM.

To make chocolate cream add to the above, when the custard is being prepared, one ounce of dissolved sweet chocolate that has been cooked to a gloss with one tablespoonful of boiling water and two tablespoonfuls of sugar. Omit the second cupful of sugar usually added with cream.

WACHTMEISTER PUDDING.

Fill a mould with alternate layers of sponge cake and jam,--strawberry or apricot, are preferable,--then saturate with rich cream flavored with vanilla and sweetened. Freeze in moulds. Custard may be used in place of cream.

FROZEN FRUITS.

To one pound of mashed fruit, add whites of three eggs, and one pint each of sugar and water. Make a syrup of the sugar and water; when cool, add the fruit and freeze.

With sweet fruits like oranges or raspberries, add juice of one lemon and one half cupful more of sugar. The fruit is very nice, without the addition of the eggs.

PINEAPPLE SHERBET.

To one quart of grated pineapple pulp, add juice of two lemons; dissolve one and one half pounds of sugar in one pint of water, and bring to a boil, skim and cool; when cold, add the fruit pulp, and the well whipped whites of two eggs; freeze soft.

STRAWBERRY SHERBET.

Crush a pound of picked strawberries in a basin and add a quart of water with a sliced lemon, let stand for three hours; put one and one quarter pounds of sugar into another basin, cover the basin with a cheese cloth and pour the berry juice through it. When the sugar is fully dissolved strain again. Freeze soft.

CONFECTIONS.

CANDY DOUGH.

To the white of one egg placed in a glass add equal quantity of cold water, or better yet, rich, sweet cream, and one teaspoonful of vanilla extract. Beat thoroughly; then stir in gradually enough confectioner’s XXXX sugar to make stiff. Cover with damp napkin and use as needed for the following varieties:

CHOCOLATE CREAMS.

Mould small pieces of candy dough into the shape of thimbles, put them on a buttered pan or paraffine paper in a cool place to harden. Melt two squares of sweet chocolate in a saucer over a tea kettle. When the cream balls are sufficiently hard, dip them in the melted chocolate. Use two forks. Let the candies drain on the forks, then put them on the tins again to dry.

CREAM WALNUTS.

Break pieces of candy dough to the size of a nutmeg, roll them in the palm of the hand until smooth and round. Press halved walnut meats on each side, letting cream show between.

CREAM ALMONDS.

Mould almond nut into center of a small ball of candy dough. Roll in granulated sugar and set away to dry.

CREAM NUT CAKE.

May be made by stirring chopped nuts into candy dough, then rolling into sheets about three fourths of an inch thick and cutting into squares.

CREAM DATES.

Wash and dry dates, remove the stones, and fill with candy dough, then roll in confectioner’s sugar.

ORANGE CREAMS.

Take the white of one egg and an equal quantity of orange juice, and grated yellow rind of one orange, mix with confectioner’s sugar until a stiff dough. Mould in shapely lumps and roll in granulated sugar. This also serves for orange flavored filling for chocolate drops. Any fruit juice can be used in this same way. Any flavor desired that cannot be obtained readily from fresh fruit can be had by using extract with white of egg and cream base.

CHOCOLATE ANNAS.

To three cupfuls of white sugar, add one cupful of milk and one fourth teaspoonful of cream of tartar, boil about nine minutes, or until it will form a soft ball when dropped into cold water; then add two squares of melted chocolate and one tablespoonful of butter. Cook one minute longer. Remove from fire, add one teaspoonful vanilla extract, beat vigorously for one minute, then pour into buttered pans. When cool mark in squares.

MOLASSES CANDY.

Two cupfuls of molasses, one cupful of sugar, one teaspoonful of vinegar, one tablespoonful of butter. Boil until it is brittle when tried in cold water. Pour in a buttered tin; when cool pull until white.

BROWN BETTIES.

Two cupfuls of brown sugar, half a cupful of milk, boil about four minutes, stirring constantly; when almost done stir in three quarters of a cupful of chopped walnuts or chopped blanched almonds; remove from the fire and stir till it grains, and looks sugary, then pour into a well oiled tin to the depth of half an inch; when it cools mark off in squares with a knife.

LEMON MINTS.

Sift a quantity of confectioner’s sugar into a bowl and work into it lemon juice until all sugar is absorbed, then add water, a very little at a time, until a smooth, stiff paste is formed. A bit of the lemon peel may be grated into it. Roll into balls and flatten, placing them in the oven a moment to harden.

SOFT CARAMELS.

One quart of brown sugar, half a pint of milk, one third cupful of butter, and half a cake of chocolate. Boil about nine minutes, but not so long that you cannot pour them into the pan. Mark into squares.

BUTTER SCOTCH.

Two cupfuls of light brown sugar, one cupful of butter, one tablespoonful of lemon juice and one of water. Mix all together and boil twenty minutes, add one fourth teaspoonful of baking soda, drop a little in water and if it is crisp it is ready to take off. If not, cook longer; when done, pour into a flat buttered tin.

MARSHMALLOWS.

Three ounces of gum-arabic, half a pint of hot water, half a pint of powdered sugar, the white of one egg, flavoring. Dissolve the gum-arabic in the water, strain, and add the sugar. Boil ten minutes or until the syrup has the consistency of honey, stirring all the time. Add the egg, beaten stiff, and as soon as thoroughly mixed remove from the fire; add flavoring to taste, orange flower or rose is generally used. Pour the paste into a pan dusted with corn starch. The paste should be spread one inch thick. Cut into squares when cold, and roll in powdered sugar.

CHOC-O-POP.

Have ready a mixture made of one cupful of sugar, one half cupful of molasses and one cake of chocolate, cooked until it nearly crisps in cold water, keep warm. Pop corn enough to fill a three quart bowl, turn into a big pan and mix with the candy.

CRACKER-JACK.

Is made in the same way, only use one third sugar to two thirds molasses and omit the chocolate.

FROSTED FRUITS.

Carefully pick over and wash the fruit, such as cherries, plums or strawberries. Whip the whites of two or three eggs, according to quantity of fruit; dip the fruit in beaten egg, drain (keep the eggs well beaten) then dip fruit into powdered sugar. Cover a pan with a sheet of white paper, place the fruit on glass dish; dry, chill, and serve.

STUFFED DATES.

Wash and carefully dry the dates by placing them in a colander and letting stand in warm place; remove the stones and insert half a pecan, or one fourth of an English walnut; roll in confectioner’s sugar.

SALTED ALMONDS.

Blanch half a pound of almonds by pouring over them one pint boiling water; let stand three minutes. Drain and cover with cold water. Remove the skins and dry the almonds on a towel. Fry in hot butter. Drain on brown paper, and sprinkle with salt.

BUTTER SCOTCH.

One cupful of sugar, one cupful of molasses, half a cupful of butter, nearly one tablespoonful of vinegar, a pinch of soda; boil until done; when cold, cut into squares and wrap in paraffine paper.

CARAMELS.

One cupful of molasses, one half cupful of milk, one cupful of sugar, one teaspoonful of flour, one tablespoonful of butter, one fourth pound of chocolate; boil until it will harden when dropped in cold water, then add a few drops of glycerine and one teaspoonful of vanilla; turn into a buttered pan, when partly cool, mark in squares.

COFFEE CREAM CARAMELS.

Melt two pounds of sugar with as little water as possible; when the sugar begins to bubble, pour in slowly one teacupful of rich cream and stir carefully; add two ounces of fresh butter and the extract from two ounces of coffee, stirring gently and continuously while adding. As soon as cooked sufficiently to be brittle when dropped in cold water, pour into buttered tin dish, and when nearly cooled, mark off with a buttered knife into squares.

CHOCOLATE CARAMELS.

Cream together one teacupful of sugar with half the quantity of butter; add one fourth of a pound of grated chocolate and one teacupful each of molasses and milk. Beat well together and boil until a portion of it dropped in ice-water sets and cracks. Pour into well buttered tin pans to the thickness of half an inch. When nearly cold mark into squares with a buttered knife.

LEMON CANDY.

Put one pound of sugar into a pan or kettle with half a pint of water and a third of a teaspoonful of cream of tartar; let it boil, and when a little of it dropped in cold water becomes brittle it is done; pour into a shallow buttered dish. When cooled sufficiently to be handled add one third of a teaspoonful of tartaric acid with the same quantity of extract of lemon, and work thoroughly into the candy until the acid has been evenly distributed. If worked too much the transparency of the candy may be destroyed.

COCOANUT DROPS.

Grate one cocoanut and add to it one half its weight in sugar and the white of an egg whipped to a stiff froth. Mix all together thoroughly and drop on buttered white paper in a pan. Bake for fifteen minutes.

KISSES.

Beat the whites of four eggs to a stiff froth and stir in half a pound of confectioner’s sugar, flavor with one half teaspoonful of vanilla. Whip thoroughly and then drop in quantities about half the size of an egg on buttered paper, well separated; lay the paper on a half inch board and place in moderate oven. Watch carefully and when they begin to color take them out, remove from paper and join them in pairs by their flat surfaces.

BEVERAGES.

TEA.

Tea should be made with the little filagree silver balls that come especially for that purpose. Fill ball with best quality Oolong, or English Breakfast, tea that you can obtain (cheap teas are injurious and tasteless). Have a pot of boiling water, fill your cup and then immerse the tea ball in cup until the strength desired is obtained. Serve with sugar and sliced lemon, after the Russian fashion; it is more wholesome than with cream.

COCOA.

Allow one teaspoonful of cocoa and sugar to one cupful of milk and water, in equal proportions. Heat the milk in double boiler. Put the water in the cocoa pot, when it boils stir in the dry cocoa, mix well. After boiling three minutes, add the hot milk. Serve when it begins to rise in the pot.

FRENCH COFFEE.

Three pints of water to one cupful of ground coffee. Put coffee in bowl; pour over it about half pint cold water and let stand for fifteen minutes; bring remaining water to a boil. Take coffee in bowl, strain through fine sieve, then take French coffee pot, put coffee grounds in strainer at top of French pot, leaving water in bowl. Then take boiling water and pour over coffee very slowly. Then set coffee-pot on stove for five minutes; do not let boil. Take off and pour in cold water from bowl that coffee was first soaked in, to settle. Serve in another pot. The French, who have the reputation of making the best coffee, use three parts Java to one part of Mocha.

AMERICAN COFFEE.

Allow one tablespoonful of ground coffee to each cupful of water used; mix coffee with half the white of one egg; add one cupful of cold water and shake well, then add as many more cupfuls of cold water as you have allowed for. Place on back of range and steep ten minutes, then bring forward. Let come to a boil. Settle with one half cupful of cold water.

CARAMEL COFFEE.

To prepare, take three and one half quarts of bran, add one and one half quarts of corn meal, one pint of molasses, one half pint of boiling water, mix well, and bake, stirring often. Make the same as “American Coffee,” only let boil a little longer.

CHOCOLATE.

Melt dry, over steam, one half cake of sweet chocolate; bring to a scald one quart of rich milk, add one cupful of sugar, turn into a heated bowl, then add the melted chocolate and whip with egg beater until chocolate is thoroughly dissolved in the milk. The longer it is whipped the better it will be. Serve with whipped cream.

APRICOT WATER.

Skin twelve apricots, take out the stones, pour on one quart of boiling water; allow them to stew for one hour, then strain off the clear liquid and sweeten with three ounces of sugar.

GINGERADE.

Gingerade is made of any fruit, stewed with pulverized ginger, flavored with lemon juice, and carefully strained.

GRAPE JUICE.

Wash and remove from stems ten pounds of grapes, put over to boil with two quarts of water. Let boil until seeds and pulp separate. Strain through cheese cloth bag, let it drain slowly, do not squeeze. Put juice back in kettle, let come to a boil, and add one and one fourth pounds of sugar; boil two or three minutes. Seal boiling hot. The secret of success in bottling grape juice is to have everything boiling hot, jars, juice, rubbers, and tops. The best way is to have jars in kettle of boiling water right on the stove and tops in boiling water, likewise, and fill right from kettle of boiling juice on the stove. Then if your cans are air-tight the juice will surely keep.

FRUIT JUICES.

The following rules hold good for any kind of fruit: Crush the small fruits raw, strain, add one half pound of sugar to each quart of juice, let boil one minute, and bottle, using same precautions as those specified in receipt for grape juice.

PINEAPPLE FRAPPÉ.

Boil one quart of water, one pint of sugar, and one pint of chopped pineapple for twenty minutes; add one cupful of orange juice and one half cupful of lemon juice. Freeze soft.

ORANGE FRAPPÉ.

Make a syrup by boiling one quart of water and one pint of sugar for twenty minutes; add one pint of orange juice and the juice of two lemons; one cupful of candied cherries should be added just before freezing. Freeze soft.

ENGLISH MARMALADES.

RHUBARB MARMALADE.

Peel and cut into inch pieces tender young rhubarb, to every pint allow one pound of loaf sugar and three oranges. Spread the cut rhubarb on a shallow dish and cover with the sugar; leave it for twelve hours; then put it into the preserving kettle with the grated yellow rind of the oranges (be careful not to use any of the white pulp or it will make the preserve bitter), add the tender, juicy pulp of the oranges and boil slowly for about one hour, or until jam sets when tested on a cold plate.

ORANGE MARMALADE.

To every pound of sliced oranges (one half Seville and one half sweet) add three pints of cold water; let stand in a cool place for forty-eight hours; then boil all together until tender, generally about two hours; set away for twenty-four hours. Then weigh the fruit and to every pound of the boiled fruit add three fourths of a pound of sugar. Boil until it will “set” when tried on a chilled plate.

LEMON MARMALADE.

Pour a scant quart of boiling water over two pounds of sugar and let it stand until dissolved. Put in agate preserving kettle and peel some very thin, thread-like strips of the delicate yellow rind of the lemons; add to the liquid; carefully peel and remove all fibrous parts from six large lemons, collect the seeds, tying them in a thin cloth; add the pulp and the little bag of seeds to syrup, keep kettle uncovered and let preserve boil gently. When it “sets” on a chilled plate it is done. The seeds used in this way make it jell much more quickly and the marmalade is more delicate in flavor.

APRICOT MARMALADE.

Choose deep yellow apricots, not too ripe; take off the skin, take out the stones, and extract the kernel. To each twelve pounds of fruit add eight pounds of sugar, put in agate kettle, and boil until it will “set” by dropping into a chilled plate. It needs to be stirred frequently and carefully watched to prevent burning.

INVALID COOKERY.

PEA SOUP.

One pint of fresh, or one can of marrowfat peas; boil until thoroughly soft so they will mash easily; then strain through a sieve to remove skins. To pulp and liquor add one pint of cream, one teaspoonful of sugar, salt and pepper to taste, and one tablespoonful of butter. Serve with wafers. This is a very nutritious and relishable soup for a convalescent.

MILK TOAST.

Brown delicately a thin slice of stale bread, cut in strips and place in bowl; to one cupful of rich milk, brought to a scald, add a teaspoonful of butter, have ready one heaping teaspoonful of flour blended with water, strain into scalding milk and stir until it thickens, set back and let cook gently while you whip the white of one egg to a stiff froth, add a pinch of salt, then take the simmering milk from the stove and whip the beaten white of egg in quickly. Pour over toast in bowl and serve at once.

CUP CUSTARD.

Allow one egg and three fourths of a cupful of rich milk for each cup, sweeten to taste and flavor with grated nutmeg, or vanilla extract, as you prefer, pour in cups, set cup in shallow tin half filled with water, and place in oven; bake until solid, and knife blade can be drawn out clean. Cooking in the pan of water prevents custards from separating and becoming watery.

RICE FOAM.

Wash one heaping teaspoonful of rice and cook until thoroughly tender in milk; mash through a sieve; add pinch of salt; heat a half cupful of cream to a scald, and stir in the rice. Whip the white of one egg to a stiff froth, and add immediately on removing from the stove. A bit of chopped parsley may be added, if liked. Serve with wafers. This is a pleasant change from sweet gruels, and is very nutritious.

CREAMED GRUEL.

Cook one tablespoonful of rolled oats in scant pint of water; when soft strain through a sieve; add one half cupful of cream; salt to taste, and let come to a scald. Have ready the whites of two eggs beaten to a stiff froth, take gruel from the fire and whip in the eggs, sweeten to taste and flavor with a dash of nutmeg or a few drops of vanilla extract.

EGG GRUEL.

Heat a cupful of milk to 180 F., and stir into it one well beaten egg mixed with one fourth cupful of cold water. Stir constantly for a few minutes until thickened, but do not allow it to boil again. Season with salt, or if preferred, a little loaf sugar.

BARLEY GRUEL.

Wash three tablespoonfuls of pearl barley, drop it into a pint of boiling water and parboil five minutes. Pour the water off and add one quart of fresh boiling water, let it simmer gently from one to three hours, strain, season, and serve. A small piece of lemon rind added to the gruel one half hour before it is done will give an agreeable flavor. Equal quantities of barley gruel and milk make a very nourishing drink; a little lemon juice with sugar to taste is sometimes liked as the flavor for the gruel.

ARROWROOT.

Mix two tablespoonfuls of arrowroot with four tablespoonfuls of cold water; add half a pint of boiling water and boil until it thickens; sweeten to taste and add a little grated nutmeg.

GRAHAM GRUEL.

Mix one tablespoonful of graham meal in four tablespoonfuls of cold water, stir it into a pint of boiling water, cook twenty minutes, salt to taste, and boil ten minutes longer, put a gill of thin gruel into a cup with one half gill of milk or cream, and serve hot.

EGG NOGG.

Beat the yolk of a freshly laid egg with a tablespoonful of sugar until it is light and creamy, add to this one half cupful of milk (hot or cold, as you wish the drink, warm, or chilled), whip in, lightly, the white of the egg, beaten stiff, a light grating of nutmeg, and if mixed cold, a tablespoonful of cracked ice. Serve at once.

EGG AND LIME WATER.

To a wineglass full of lime water, add the stiffly beaten white of one egg. Give this often, in small quantities, to patient. It is excellent in cases of obstinate vomiting and bowel trouble.

APPLE WATER.

Wash and wipe a large sour apple and, without paring, cut it into thin slices. Put them in a bowl with one strip of lemon peel, add one cupful of boiling water, cover and set away to cool, strain when cold, sweeten and serve with cracked ice. Cranberries or rhubarb may be used in the same way.

EGG LEMONADE.

Beat the white of an egg to a stiff froth, mix with it the juice of a small lemon and one tablespoonful of sugar. Add one cupful of ice water and shake thoroughly.

ARROWROOT WATER.

Boil the thin rind of a fresh lemon in one quart of water. When boiling, pour over one tablespoonful of arrowroot previously mixed with a little cold water, stir well, sweeten to taste, and let it boil for five minutes; squeeze in the juice of one lemon.

BARLEY WATER.

One teaspoonful of pearl barley, one half lemon, one quart boiling water, sugar to taste. Wash the barley in cold water, add boiling water, juice of lemon, a bit of rind, let stand, covered, and warm for three hours.

EGG TEA.

Take the white of one egg and beat it to a stiff froth, beat the yolk into it with a scant tablespoonful of sugar, then pour in slowly (beating the mixture all the time) half a cupful of hot milk; flavor with grated nutmeg or vanilla to taste.

TOAST WATER.

Brown nicely in the oven slices of bread, and pour upon them sufficient boiling water to cover. Let them steep until cold, keeping the bowl or dish containing the toast closely covered. Strain off the water and sweeten to taste. Chill by setting dish in bowl of chopped ice.

BARLEY WATER.

Put two ounces of pearl barley into half a pint of boiling water and let it simmer a few minutes. Drain off and add two quarts of boiling water with a few figs and stoned raisins cut fine. Boil slowly until reduced about one half and strain. Sweeten to taste, adding the juice of a lemon and nutmeg if desired.

BAKED MILK.

Put the milk in a jar, covering the opening with white paper, and bake in a moderate oven until thick as cream. May be taken by the most delicate stomach.

FLAXSEED LEMONADE.

Pour on four tablespoonfuls of whole flaxseed one quart of boiling water and add the juice of two lemons. Let it steep for three hours, keeping it closely covered. Strain and sweeten to taste.

IMPORTANT NOTES.

THE WAY TO TEST HOT FAT.

If a bit of dry bread will brown in one minute fat is hot enough for a raw mixture. If cooked mixtures are to be browned the fat should be hot enough to brown a piece of bread in forty seconds. This method however, is only a makeshift and is not absolutely accurate. A thermometer should be used; 380 to 390 degrees is the right temperature for frying vegetable substances. Heat fat slowly.

CELERY FLAVORING.

Clean the green stalks and leaves of celery and dry, place in paper bags to be used for soups and savories when celery is out of season. This can be used in place of the celery seed called for in some receipts.

NUT BUTTER.

Peanuts shelled and well roasted with the skins rubbed off will, when ground, dissolve into a buttery substance which can be spread on bread and made into sandwiches. All kinds of nuts reduced to flour can be readily digested and can be placed on the table to be eaten with bread or spread on sandwiches.

BAY LEAVES.

Bay leaves contribute a most delicate and pungent flavor to soups, savories and gravies. They can be obtained at any druggist’s, and five cents worth will last a long time.

SUBSTITUTES FOR INGREDIENTS IN NON-VEGETARIAN RECEIPTS.

SUET.

In place of suet use bread crumbs soaked in oil or butter.

MEATS.

Use nuts as substitute for meats. To prepare the nuts for cooking, pick from the shell carefully and chop very fine, or better yet, grind in nut mill.

GELATINE.

In place of gelatine, use Irish Moss or corn starch.

MEAT FATS.

Nut butter takes the place of meat extract and fats in gravies and sauces. Where plain butter is preferred with a savory flavoring of herbs, always brown the flour used for thickening.

PASTRY.

Cocoanut or cow’s butter is the substitute for lard or cotoline in vegetarian pastry.

HERBS.

The value of herbs for savories and soups is too little understood by American cooks. Here is “Aunt Susan’s” receipt for a “soup powder” that will flavor any soup, gravy, or savory dish with a fine flavor:

SOUP POWDER.

Sweet Marjoram--Powdered, two ounces.
Parsley--Powdered, two ounces.
Summer Savory--Powdered, two ounces.
Thyme--Powdered, two ounces.
Bay Leaf--Powdered, two ounces.
Lemon Peel--Powdered, one ounce.
Sweet Basil--Powdered, one ounce.
Rosemary--Powdered, one ounce.

TO PREPARE ONIONS FOR SALADS OR FILLINGS.

Peel and slice, or chop, cover the onions with boiling water, and let stand three or four minutes, drain and put in ice water, let stand ten or fifteen minutes, or, until crisp. The onions are just as crisp as before, and much more delicate.

THE WAY TO DRY CORN.

Just scald, then cut from the cob, put in a pan and set over kettle of boiling water; stir frequently, and in a couple of hours the corn will be almost dry, if the water in kettle has been constantly kept at boiling. Set in warm oven half an hour and the corn is ready to put in bags; dry and clean.

WEIGHTS AND MEASURES FOR COOKS.

1 pound of wheat flour is equal to 1 quart
1 pound and two ounces of Indian meal make 1 quart
1 pound of soft butter is equal to 1 quart
1 pound and 2 ounces of best brown sugar make 1 quart
1 pound and 1 ounce of powdered white sugar make 1 quart
1 pound of broken loaf sugar is equal to 1 quart
4 large tablespoonfuls make ¹⁄₂ gill
1 common-sized tumbler holds ¹⁄₂ pint
1 common-sized wine glass is equal to ¹⁄₂ gill
1 tea-cup holds 1 gill
1 large wine glass holds 2 ounces
1 tablespoonful is equal to ¹⁄₂ ounce

COLORING FOR SAUCES AND SOUPS.

Crush a quarter of a pound of loaf sugar to powder, put it into a sauce pan with a tablespoonful of water, and stir it unceasingly over a gentle fire until it begins to acquire a little color. Draw it back and bake it very slowly, still stirring it, until it is almost black, without being in the least burnt. It will take about half an hour. Pour a quart of water over it, let it boil for a few minutes until the sugar is quite dissolved, pour it out, and when cold, strain it into a bottle and store it for use. A tablespoonful of this browning will color half a pint of liquid.

BOILING VEGETABLES.

It is very essential for health that all the properties of food should be retained in the cooking, therefore the habit of boiling the various vegetables, in an unnecessary quantity of water, and then draining this down the sink, is a means of defrauding the organism of the nourishment originally contained in the article.

Potatoes, carrots, parsnips, and other articles requiring their skins to be removed for serving or mincing, should, when possible, be steamed “in their jackets” and peeled as much as necessary afterwards.

Cauliflowers, cabbage, &c., are excellent when steamed. Green peas, beans, and such, should be put in a covered vessel, with a little butter, and, when necessary, a spoonful or two of water, and gently stewed, standing inside a saucepan of water without the water touching them; or they can be stewed in the oven in an earthenware jar, with a little butter and a spoonful or two of water. This method of cooking takes very little longer time than the ordinary boiling in water. The oven should be moderately heated.

STEWING FRUITS.

Fruits are better stewed in a double enamelled saucepan, or baked in a tightly covered earthen jar in the oven with as little water as possible.

Dried fruits, such as raisins, figs, dates, &c., should be washed and picked over carefully, then soaked for several hours in cold water till they are soft and swollen to their fullest extent, when they should be stewed in the same water.

USE OF SALT.

As little salt as is palatable should be used, and an effort made to daily lessen its use. When once the system is freed from the use of this mineral in its daily food, a small dose shows it to be an active poison. There is enough of natural salts in our vegetable foods without our making use of the mineral deposit. Knowing that many will use this book who are just turning from the meat diet, we give, as a rule, the usual quantity of salt in the receipts used in ordinary cookery. For the same reason we give the ordinary beverages in daily use, in the menus.

BEVERAGES.

Fruit juices are far more conductive to good health than tea or coffee, and we especially recommend lemon juice diluted with boiling water as a breakfast beverage, though we have not ventured to place it on the regular bill of fare. It is a most appetising morning drink, and should be taken a short time before eating.

MENUS FOR ONE WEEK.

BREAKFAST--MONDAY.

Chinese Rice with Cream.
Fruit.
Boiled Eggs.
Creamed Potatoes.
Whole Wheat Muffins.
Lemon Marmalade.
Coffee.

LUNCHEON--MONDAY.

Bean Soup with Nouilles.
Toast.
Boiled Egg Sandwiches.
Jelly.
Gingerade.

DINNER--MONDAY.

Cream of Tomato.
Steamed Sweet Potato.
Celery on Toast.
Macaroni and Cheese.
Lettuce with Mayonaise.
Whole Wheat Bread.
Fruit Pie.
Stuffed Dates.
Grape Juice.

BREAKFAST--TUESDAY.

Fruit.
Whole Wheat with Cream.
Savory Hash.
Warmed Sweet Potatoes.
Griddle Cakes.
Syrup.
Coffee.

LUNCHEON--TUESDAY.

Cabbage Soup.
Baked Potatoes.
Fried Apples.
Corn Muffins.
Preserves.
Oolong Tea.

DINNER--TUESDAY.

Soup.
Cream of Celery.
Mashed Potatoes.
Omelet with Peas.
Wax Beans.
Tomato Aspic on Lettuce with Mayonaise Dressing.
Cabinet Pudding.
Coffee.

BREAKFAST--WEDNESDAY.

Breakfast Food with Cream.
Stewed Raisins.
Creamed Potatoes.
Shirred Eggs.
Toast.
Tea or Coffee.

LUNCHEON--WEDNESDAY.

Dutch Soup.
Wachtmeister Potatoes.
Hot Biscuit.
Apricot Sauce.
Tea.

DINNER--WEDNESDAY.

Soup.
Cream of Carrot.
Escaloped Tomatoes.
Rice and Cheese.
Parsnip Balls.
Potato Salad.
Apricot Tapioca.
Cake.
Coffee.

BREAKFAST--THURSDAY.

Oat Meal with Cream.
Corn Fritters.
French Fried Potatoes.
Stewed Prunes.
Whole Wheat Muffins.
Tea.

LUNCHEON--THURSDAY.

Corn on Toast.
Lyonaise Potatoes.
Cheese Puffs.
Whole Wheat Bread and Butter.
Cake.
Peaches.
Cocoa.

DINNER--THURSDAY.

Clear Soup with Nouilles.
Escaloped Potatoes.
Vegetable Cutlets.
Lima Beans.
Celery Salad.
Apple Dumplings.
Hard Sauce.
Nuts and Raisins.
French Coffee.

BREAKFAST--FRIDAY.

Fruit.
Breakfast Food with Cream.
Potato Balls.
Fried Tomatoes.
Corn Cakes with Syrup.
Caramel Coffee.

LUNCHEON--FRIDAY.

Welsh Rarebit.
Baked Potatoes.
Stewed Tomatoes.
Oat Meal Pudding.
Tea.

DINNER--FRIDAY.

Corn Chowder.
Escaloped Potatoes.
Devilled Tomatoes.
Mushroom Pie.
Cheese Relish.
Banana Short Cake.
Fruit Juice.

BREAKFAST--SATURDAY.

Fruit.
Oat Meal with Cream.
Milk Toast.
Baked Potatoes.
Bread Griddle Cakes.
Jam.
English Breakfast Tea.

LUNCHEON--SATURDAY.

Rice Soup.
Creamed Potatoes.
Escaloped Eggs.
Honey and Waffles.
Chocolate.

DINNER--SATURDAY.

Split Pea Soup.
Lyonaise Potatoes.
Nut Loaf.
Wax Beans.
Salad of Lettuce and Grape Fruit.
Apple Pie.
Cheese.
Coffee.

BREAKFAST--SUNDAY.

Fresh Fruit.
Porridge with Cream.
French Fried Potatoes.
Boston Baked Beans.
Brown Bread.
Coffee.

DINNER--SUNDAY.

Julienne Soup.
Welsh Rarebit.
Corn on Toast.
Baked Sweet Potatoes.
Mushroom Pie.
Nut Salad.
Orange Foam.
Lady Fingers.
Coffee.

SUNDAY NIGHT LUNCH.

Russian Sandwiches.
Celery Salad.
Cake and Fruit.
Grape Juice.

MENUS FOR PLAIN LIVING.

BREAKFASTS.

Breakfast Food.
Marmalade.
Creamed Potatoes.
Whole Wheat Griddle Cakes.
Syrup.
Coffee.

Breakfast Food with Cream.
Spanish Eggs.
Rice Fritters.
Graham Gems.
Apricot Marmalade.
Tea.

Fruit.
Graham Porridge with Cream.
Corn Muffins.
Vegetable Sausages.
Lyonaise Potatoes.
Chocolate.

Grapes.
Rye Porridge with Cream.
Boiled Potatoes.
Vegetable Cutlets.
Whole Wheat Muffins.
Coffee.

Apples.
Whole Wheat Porridge with Cream.
Baked Potatoes.
Fried Corn Mush.
Lemon Marmalade.
Pop Overs.
English Breakfast Tea.

Bananas.
Oat Meal with Cream.
Potato Pancakes.
Toast.
Scrambled Eggs.
English Breakfast Tea.

Oranges.
Chinese Rice.
Shirred Eggs.
Creamed Potatoes.
Pop Overs.
Coffee.

Porridge with Cream.
Savory Hash.
Orange Marmalade.
Muffins.
Chocolate.

Fruit.
Oat Meal Porridge with Cream.
Rice Griddle Cakes.
Maple Syrup.
Coffee.

DINNERS.

Soup.
Cream of Asparagus.
Omelet with Peas.
Lima Beans.
Creamed Potatoes.
Pop Overs.
Rice Pudding.
Coffee.

Rice Soup.
Vegetable Hash.
Escaloped Potatoes.
Cabbage Salad.
Squash Pie with Cheese.
Coffee.

Lentil Soup.
Italian Macaroni.
Corn Fritters.
Lyonaise Potatoes.
Apple Tapioca.
Coffee.

Baked Beans.
Stewed Tomatoes.
Baked Sweet Potatoes.
Rolls.
Apple Dumplings.
Coffee.

Escaloped Eggs.
Mashed Potatoes.
Corn on Toast.
Snow Pudding.
Coffee.

Sweet Breads with Peas.
Mashed Potatoes.
Biscuit.
Oat Meal Pudding.
Coffee.

Tomatoes on Toast.
Baked Potatoes.
Macaroni and Cheese.
Orange Custard on Rice.
Coffee.

Bean Puree with Nouilles.
Creamed Vegetables.
Stewed Tomatoes.
Macaroni Pie.
Cheese Puff.
Fruit.
Coffee.

Potato Soup with Dumplings.
Cheese Custard.
Wafers.
Farina Croustades.
Potatoes in White Sauce.
Sliced Cucumbers.
Pineapple Tart.
Coffee.

COLD SUPPERS.

Egg Sandwiches.
Celery Salad with Cheese Sticks.
Coffee Cake.
Orange Foam.
Iced Tea.

Tomato Salad.
Whole Wheat Bread.
Nut Sandwiches.
Angel Food.
Strawberries and Cream.
Lemonade.

Boston Baked Beans Cold,
Serve with cut lemons.
Whole Wheat Bread.
Butter.
Olives.
Cheese.
Wafers.
Sliced Peaches.
Sponge Cake.
Chocolate Sandwiches.
Grape Juice.

HOT SUPPERS.

Bean Salad.
Wachtmeister Potatoes.
Waffles with Syrup.
Celery.
Cheese.
Crackers.
Coffee.

Tomato Fritters.
Baked Potatoes.
Cake.
Sauce.
Chocolate.

Rice Croquettes.
Lyonaise Potatoes.
Jelly.
Pop Overs.
Tea.

Savory Hash.
Baked Potatoes.
Tomato Salad.
Honey.
Whole Wheat Muffins.
Chocolate.

FORMAL LUNCHEONS.

Cherries.
New Potatoes.
Nut Croquettes.
Steamed Corn.
Italian Salad.
Wafers.
Macaroons.
Orange Ice.
Kisses.
Chocolate with Whipped Cream.

Tomato Bouillon.
Sweet Breads Served on Green Peas.
Wachtmeister Potatoes.
Grilled Mushrooms.
Lettuce Salad.
Wafers.
Cheese.
Lady Fingers.
Eclairs.
Chocolate Stripes.
Pine-Apple Sherbet.

Soup.
Cream of Green Peas.
Eggs and Asparagus.
Farina Croustades.
Potato Pears.
Salad of Grape Fruit and Walnut.
Graham Sandwiches.
Wafers.
Chocolate Cream.
Velvet Cake.
Chocolate.

Corn Soup.
An English Monkey.
Bread.
Savory Eggs.
Boiled Potatoes.
Turnip Soufflé.
Snow Balls.
Orange Cake.
Gingerade.

Oranges.[1]
Welsh Rarebit.
Potato Croquettes.
Fricasseed Tomatoes.
Baked Eggs.
Baked Mushrooms.
Bread.
Butter.
Nut Salad.
Wachtmeister Pudding.
Grape Juice.

[1] Peel and pierce with a fruit fork, leaving fork in the fruit; lay on a bed of cracked ice in shallow dish; serve from the platter.

Macaroni Soup.
Curried Rice.
Fried Tomatoes.
Yorkshire Pudding.
Princess Potatoes.
Olives.
Salmagundi.
Wafers.
Frozen Fruits.
Coffee.

FORMAL DINNERS.

Mock Turtle Soup.
Mashed Potato.
Biscuit Patês.
Lima Beans.
Cabbage Salad.
Bread.
Butter.
Olives.
Pine-apple Short Cake.
Celery.
Cheese.
Crackers.
Coffee.

Julienne Soup.
Vegetable Omelet.
Escaloped Potatoes.
Italian Salad.
Stuffed Tomatoes.
Wafers.
Ripe Currant Pie.
Coffee.

Soup.
Cream of Asparagus.
Mashed Potatoes.
Nut Croquettes.
Peas.
Baked Mushrooms.
Cheese Wafers.
Tomato Salad.
Orange Short Cake.
Coffee.

Soup.
Cream of Potato.
Baked Egg Plant.
Eggs with Mushrooms.
Pastry with Peas.
Lettuce Salad.
Cheese Wafers.
Charlotte Russe.
Coffee.

Tomato Bouillon.
Welsh Rarebit.
New Potatoes.
Asparagus Pie.
Peas.
Tomato Salad.
Bread.
Butter.
Frozen Sherbet.
Macaroons.
Stuffed Dates.
Lady Fingers.
Coffee.

Soup.
Cream of Celery.
Potato Patês.
Mushroom Pie.
French Peas.
Stuffed Tomato Salad with Mayonaise.
Bread.
Butter.
Olives.
Banana Pudding.
Cakes.
Nuts.
Raisins.
Coffee.

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