Chapter II: Part 2

Split a dozen figs and scrape out the soft portion, rejecting the skins; work this to a paste. Cut the slices of bread from the loaf, buttering before you cut them; make them quite thin. Remove the crusts, and spread this thick paste over the bread and roll carefully; press for a moment until there is no danger of the roll opening; roll each in a piece of tissue paper; twist the ends as you would an old-fashioned "secret," or they may be tied with baby ribbon. These are exceedingly wholesome and palatable.

Fruit and Nut Sandwiches

These are perhaps the most attractive of all the sweet sandwiches.

Put through the meat chopper a quarter of a pound of almonds with half a pound of washed figs, the same quantity of dates, the same of raisins, and a pound of pecan nuts; put them through alternately so that they will be mixed in chopping. Pack the mixture into round baking powder tins, pressing it down firmly, and stand it aside over night. When wanted, dip the tin in hot water, loosen it with a knife and shake out the mixture. With a sharp knife cut into very thin slices and put them between two rounds of buttered bread. Serve with chocolate.

The combination may be varied; candied cherries, citron or any of the candied fruits may be substituted for the dates and figs. Brazilian and pine nuts may be substituted for a portion of the pecans.

Orange Marmalade Sandwiches

These sandwiches may be made precisely the same as fig sandwiches, substituting the orange marmalade for the figs.

Sponge Cake Sandwiches

Bake a sponge cake in a square loaf; cut it into slices a quarter of an inch thick; cut the slices into rounds with a small biscuit cutter. With another small cutter take out the center leaving the ring; put this ring on top of a solid round making sort of a patty as it were; fill the spaces with a mixture of chopped candied fruit that has been soaked in orange juice over night; cover the top with the meringue made from white of egg and sugar; put them in the oven to brown, dish neatly and they are ready to use. These cannot stand over an hour as the fruit will soften the cake.

Fresh Fruit Sandwiches

These sandwiches are exceedingly nice to serve for afternoon teas. They must be used soon after they are made. They will, however, if wrapped in a damp napkin, keep for an hour, but as fruit is soft the bread is liable to become moist, which spoils the sandwich.

Butter the bread and put between layers of sliced strawberries, dusted with powdered sugar; or raspberries, or large blackberries cut into halves; or peaches, finely chopped; or apple seasoned with a little salt, pepper, olive oil and lemon juice; or sliced bananas with a dash of lemon juice, are all nice.

Raisin Sandwiches

Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched, dried and ground. Add a half tumbler of quince jelly, mix thoroughly and put between thin slices of buttered white bread. These sandwiches are very nice in place of cake for afternoon teas or evening companies.

Afternoon Teas

Stone a quarter of a pound of dates, put them through a meat grinder, add to them a half tumbler of nut butter, mix until smooth, add four tablespoonfuls of sweet cream and a tablespoonful of orange juice. Put this mixture between thin slices of white buttered bread, press together, trim the crusts and cut into fingers or four small triangles.

Nut and Apple Sandwiches

Put a half cupful of _thick_ stewed apples into a bowl, add the grated yellow rind of quarter of an orange and one cupful of finely chopped mixed nuts. Spread this on saltines, Uneedas, or any crisp cracker. Put on top another cracker and serve at once. These are very nice for children's parties. Of course one may use buttered bread, either white or brown.

Grape Fruit Sandwiches

Spread any crisp cracker with a thin layer of grape fruit marmalade, put on top another cracker and serve at once.

Ginger Sandwiches

Put four or five pieces of ginger through your meat chopper. Stir this paste into a half cupful of orange marmalade. Put between slices of buttered bread, press them together, trim the crusts and cut into fingers. These are nice for afternoon teas. Ginger and carrot marmalade are also very nice.

CANAPÉS

These are slices of bread cut into fancy shapes, toasted or quickly fried in hot oil, or they may be spread with butter and browned in a quick oven. One slice only is used for each canapé. The mixture is spread on top, the top garnished, and the canapé used at once.

Anchovy Canapés

Cover a round or square of toast with anchovies that have been mashed and seasoned with a little tomato catsup. Put a little chopped celery around the edge as a garnish and send at once to the table.

Caviar Canapés

Season the caviar with onion and a very little lemon juice; spread over a round or square canapé, put chopped onion around the edge, garnish the top with a hard-boiled egg; place on paper mats and send at once to the table. These are used as first course at lunch or dinner.

Swedish Canapés

Cut thick slices of whole wheat or Graham bread, trim the crusts and hollow out the centers, being careful not to make a hole all the way through. Pound or mash the hard boiled yolks of three eggs with a tablespoonful of anchovy paste or two anchovies, two tablespoonfuls of butter and a dash of lemon juice. Cut a dill pickle lengthwise into slices an eighth of an inch thick, then cut these slices into long strips a half inch wide. Cut large pickled beets into strips of the same width. Cut a dozen pimolas into halves. Butter the bread, fill with the paste, put over the strips of dill pickle, leaving one inch between each strip. Cross these with strips of pickled beets, put half of a pimola into each square. Dish on paper mats. Serve as an appetizer before soup.

Chopped Tongue Canapés

Chop cold, cooked tongue very fine; season it with two tablespoonfuls of olive oil and a dusting of pepper; spread it over the top of a round of toasted bread; garnish the edge with the small leaves of cress, put a little grated hard-boiled egg in the center and send at once to the table.

Sardine Canapés

Remove the skin and pound the sardines to a paste; put a thick layer of this paste over the top of a round of toasted bread. Cut one gherkin into very thin slices, arrange them overlapping around the edge; put a little finely chopped hard-boiled egg in the center, and they are ready to serve.

Fish Canapés

Pound a quarter of a pound of cooked fish to a paste; season it with a few drops of onion juice, a saltspoonful of salt, and a dash of black pepper. Stir into it two tablespoonfuls of sauce tartare; spread this on six or eight rounds of buttered bread browned in the oven; garnish the tops with grated cucumber and send to the table.

Deviled Oyster Canapés

Cut slices of bread into squares, toast and remove the crusts. Remove the hard part from a pint of pickled oysters, place oysters over bread, close together and in rotation, dust thickly with red pepper; put over as a thin covering a highly seasoned sauce mayonnaise, and serve. Do not put over a second piece of bread.

Pâté de Foie Gras Canapés

For twenty-four sandwiches take one tureen of foie gras. Remove the fat, and mash the foie gras to a perfectly smooth paste, adding gradually four tablespoonfuls of soft, not melted, butter; add a dash of cayenne and a half teaspoonful of salt and about ten drops of onion juice, and press the whole through a sieve. Cut slices of bread into fancy shapes and toast; crescents are very pretty. Cover each slice thickly with this paste; garnish with hard-boiled white of egg, cut into diamonds or tiny crescents, and olives cut into rings. Arrange neatly, and they are ready to serve.

Hot Canapés

A canapé is the half of a sandwich, as it were. Minced meats of various kinds are served on one slice of bread. In many books they are called "uncovered sandwiches." The cold canapés are placed always among the appetizers and served before the soup. They are made of such materials as caviar, sardines, anchovies, pickled oysters, pickled lobster, deviled shrimps, or a mixture of one or two of these materials.

A hot canapé, however, is served in the place of fish or as an entrée. If they are dressed with either fish or shell-fish they will take the place of that course. When made from chicken, sweetbreads or game, should be served as an entrée, following the fish.

Fish Canapés

Pick apart sufficient cold cooked fish to make a half pint. Rub together two level tablespoonfuls of butter and two of flour, add a half pint of milk, stir until boiling, add a half teaspoonful of salt, a teaspoonful of soy, a dash of red pepper and a half saltspoonful of black pepper. When this is hot add the fish and four or five nice sliced mushrooms; stand over hot water, without stirring, until the fish is thoroughly heated. While this is heating, trim the crusts from six slices of bread; toast the one side carefully. Have ready in your pastry bag with a star tube a pint of light mashed potatoes; press in a rope-like form, or in small rosettes, around the edge of the bread on the untoasted side. Brush the bread with a little melted butter, put them in the oven until the potatoes and bread are a golden brown. Dish these on square paper mats on individual plates, fill the centers with the creamed fish and send at once to the table.

Canned salmon may be used in the place of fresh boiled fish.

Lobster Canapés

1 three-pound lobster
The yolks of two eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of milk
1 tablespoonful of chopped parsley
1 level teaspoonful of salt
1 saltspoonful of white pepper
1 pint of mashed potatoes
6 slices of bread

Toast the bread and arrange the potatoes according to the preceding recipe. Rub the butter and flour together, add the milk; when boiling add the seasoning and the lobster. When very hot stir in carefully the well-beaten yolks of the eggs. Stir this until it is smoking hot, but be careful not to boil, or it will curdle. Fill this on top of the toast that has been garnished with potatoes, dust with chopped parsley and send to the table.

Shrimps may be substituted for lobster.

Sweetbread Canapés

1 pair calf's sweetbreads
½ can of mushrooms
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of milk
½ teaspoonful of salt
1 saltspoonful of pepper

Boil the sweetbreads carefully for three-quarters of an hour; throw them into cold water; pick them apart, rejecting the membrane. Chop the mushrooms very fine, add them to the sweetbreads. Rub the butter and flour together, add the milk; when boiling add the salt, pepper, sweetbreads and mushrooms; cover and stand over hot water ten to fifteen minutes. Serve them on slices of bread, garnished with mashed potatoes pressed through a star tube.

Canapés à la Trinidad

Half the white meat from one boiled chicken
1 pair of sweetbreads
6 large fresh mushrooms
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of milk
2 yolks of hard-boiled eggs
1 level teaspoonful of salt
1 saltspoonful of pepper

Cut twelve slices of bread; trim the crusts so the slices will be of even size. Cut out the centers from one-half the slices, leaving a wall of one inch. Toast the solid slices. Brush the untoasted edge of the bread with a little white of egg, lay on the rims and put them in the oven to toast on the upper side. Pick the sweetbreads apart, after they are carefully cooked, rejecting the membrane. Slice the mushrooms. Cut the chicken into dice. Put the butter into a saucepan, add the mushrooms, toss for a minute until the mushrooms are slightly softened, then add the flour, mix, and add the milk, salt and pepper. Cover this on the back part of the stove for ten or fifteen minutes until the mushrooms are cooked; then add the meat. Stand this over hot water ten or fifteen minutes. The toast should now be done and crisp. Arrange each canapé on a square of lace paper on an individual heated dish, put the mixture in the center, garnish with the yolk of the eggs pressed through a sieve. Garnish the very top with a little chopped truffle or a little chopped parsley. These are the handsomest of all hot canapés, and while they are usually served following the soup at dinner, they may be used for the main course at a ladies' luncheon, or at a supper.

Game Canapés

Cut any pieces of left-over game into dice. Put two tablespoonfuls of butter and two of flour in a saucepan, add a half pint of stock. When boiling add a half can of very fine mushrooms, a tablespoonful of chopped ham, a tablespoonful of chopped parsley, a level teaspoonful of salt and a saltspoonful of pepper. Bring this to a boil, add the game; stand over hot water for fifteen or twenty minutes until the game has absorbed part of the sauce, then add two tablespoonfuls of sherry or Madeira, and fill into the square canapés made the same as in preceding recipe.

Lamb Canapés

2 cans, or one quart of cooked peas
1 blade of mace
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of stock
1 teaspoonful of kitchen bouquet
½ teaspoonful of salt
1 tablespoonful of chopped onion
2 tablespoonfuls of claret
1 saltspoonful of pepper

Put the butter and onion in a saucepan, shake it over the fire, then add the cold boiled lamb, cut into blocks; you should have one pint. When this is boiling add all the seasoning and stand the mixture over hot water on the back of the stove while you make the canapés. Press the peas through a sieve; the pulp must be quite dry; add to it a palatable seasoning of salt and pepper and one or two tablespoonfuls of melted butter. Put these in a pastry bag. Toast the bread on one side, put the peas around in rope-like form, or roses, on the untoasted side, making a border sufficiently high to hold the lamb. Stand in the oven until the bread is carefully toasted. Arrange them on lace papers on heated plates, fill the center with the lamb mixture and send to the table.

Club-House Sandwiches

Club-house sandwiches may be made in a number of different ways, but are served warm as a rule on bread carefully toasted at the last moment. Put on top of a square of toasted bread a thin layer of broiled ham or bacon; on top of this a thin slice of Holland pickle, on top of that a thin slice of cold roasted chicken or turkey, then a leaf of lettuce in the center of which you put a teaspoonful of mayonnaise dressing; cover this with another slice of buttered toast. Press the two together, and cut from one corner to another making two large triangles, and send at once to the table.

People not using ham may make a palatable sandwich by putting down first a layer of cold boiled tongue, then a layer of Holland cucumber, a layer of turkey or chicken, another layer of cucumber and the slice of toast. Garnish with little pieces of water cress before putting on the last slice.

SCENTED SANDWICHES

There is a group of rather æsthetic sandwiches made from thin slices of bread and butter flavored or scented with flowers. Among those in common use are clover, rose and the nasturtium.

The crust is trimmed off from the outside of the loaf; the loaf placed down in a clean stone jar in a nest of clover blossoms; the butter is put in a piece of cheese cloth and also covered with clover, and the jar covered over night. The next morning the bread and butter will have the flavor of clover.

Rose Sandwiches

In making rose sandwiches cover the bread and butter with rose leaves over night. Put a few rose petals between the slices when making the sandwiches.

Nasturtium Sandwiches

Cover the bread and butter with nasturtium flowers over night. In making the sandwiches place at each corner of the slice a flower, so that in cutting from corner to corner you have a little triangular sandwich holding a nasturtium flower uncut.

Violet Sandwiches

These are made the same, covering the slice of bread and butter with the petals of the violet.

ADDITIONAL RECIPES

INDEX

Afternoon Teas, 61

Anchovy Canapés, 63
and Egg Sandwiches, 14
Sandwiches, 13

Beef, Corned, Sandwiches, 53
Deviled, Sandwiches, 52
English Salt, Sandwiches, 54
Plain Corned, Sandwiches, 53

Bread, 9
German Potato, 11
Nineteenth Century, 12
Nut, 13
White, 12

Cake, Sponge, Sandwiches, 59

Camembert Sandwiches, 28

Canapés, 63
à la Trinidad, 71
Anchovy, 63
Caviar, 63
Chopped Tongue, 64
Deviled Oyster, 66
Fish, 65, 67
Game, 72
Hot, 67
Lamb, 73
Lobster, 69
Pâté de Foie Gras, 66
Sardine, 65
Swedish, 64
Sweetbread, 70

Caviar Canapés, 63
Sandwiches, No. 1, 15
No. 2, 15

Celery Sandwiches, 16
Salad Sandwiches, 16

Cheese, Cottage, Sandwiches, 29
Deviled, Sandwiches, 28
Sandwiches, No. 1, 23
No. 2, 23
No. 3, 24
Workman's, 24

Cherry Sandwiches, 57

Chicken and Almond Sandwiches, 19
Lettuce Sandwiches, à la Kendall, 19
Cream of, Sandwiches, 34
Curried, Sandwiches, 33
French, Sandwiches, 39
Rolled, Sandwiches, 17

Chopped Tongue Canapés, 64

Club-House Sandwiches, 74

Club, Mutton, Sandwiches, 44

Cold Beef Sandwiches, 14

Corned Beef Sandwiches, 53

Cottage Cheese Sandwiches, 29

Crab Sandwiches, 33

Cream of Chicken Sandwiches, 34

Creole Sandwiches, 26

Cucumber Sandwiches, 30

Curried Chicken Sandwiches, 33
Egg Sandwiches, 32
Oyster Sandwiches, 31
Sardine Sandwiches, 32

Curry Sandwiches, 27

Deviled Beef Sandwiches, 52
Cheese Sandwiches, 28
Oyster Canapés, 66
Sandwiches, 35

Dressing, Sandwich, 51

East Indian Lentil Sandwiches, 55

Egg, Curried, Sandwiches, 32
Farmer's, Sandwiches, 52
Sandwiches, No. 1, 35
No. 2, 36

English Mutton Sandwiches, 45
Salt-Beef Sandwiches, 54

Farmer's Egg Sandwiches, 52
Sandwiches, 51

Fig Sandwiches, 58

Filipino Sandwiches, 56

Fish Canapés, 65, 67
Salad Sandwiches, 48
Sandwiches, 36

Flaked Fish Sandwiches, 36

French Chicken Sandwiches, 39

Fresh Fruit Sandwiches, 60

Fruit and Nut Sandwiches, 58
Fresh, Sandwiches, 60
Grape, Sandwiches, 62

Game Canapés, 72
Sandwiches, 39

German Sandwiches, 25, 40
Potato Bread, 11

Ginger Sandwiches, 62

Grape Fruit Sandwiches, 62

Ham Sandwiches, 40

Honolulu Sandwiches, 25

Hot Canapés, 67

Indian Sandwiches, 41

Lamb Canapés, 73
Spring, Sandwiches, 45

Lentil, East Indian, Sandwiches, 55

Lettuce Sandwiches, 41

Lobster Canapés, 69
Salad Sandwiches, 43
Sandwiches, 42

Marmalade, Orange, Sandwiches, 59

Mutton, English, Sandwiches, 45
Club Sandwiches, 44
Sandwiches, 43

My Favorite, 26

Nasturtium Sandwiches, 76

Nineteenth Century Bread, 12

Nut and Apple Sandwiches, 61
Bread, 13
Butter Sandwiches, 56

Orange Marmalade Sandwiches, 59

Oyster, Curried, Sandwiches, 31
Deviled, Canapés, 66

Pâté de Foie Gras Canapés, 66

Picnic Sandwiches, 46

Plain Corned Beef Sandwiches, 53

Potato Sandwiches, 47

Princess Sandwiches, 20

Raisin Sandwiches, 60

Rolled Bread and Butter Sandwiches, 17
Chicken Sandwiches, 17

Roquefort Sandwiches, 28

Rose Sandwiches, 75

Salad, Celery, Sandwiches, 16
Fish, Sandwiches, 48
Lobster, Sandwiches, 43
Sandwiches, 47
Sardine, Sandwiches, 48

Salmon Sandwiches, 37

Salt, Cucumber Sandwiches, 29

Sandwich Dressing, 51

Sandwiches, 7
à la Bernhardt, 55
Rorer, 18
Stanley, 54
Anchovy, 13
and Egg, 14
Camembert, 28
Caviar, No. 1, 15
No. 2, 15
Celery, 16
Salad, 16
Cheese, No. 1, 23
No. 2, 23
No. 3, 24
Chicken and Almond, 19
Lettuce, à la Kendall, 19
Club-House, 74
Cold Beef, 14
Corned Beef, 53
Cottage Cheese, 29
Crab, 33
Cream of Chicken, 34
Creole, 26
Cucumber, 30
Curried Chicken, 33
Egg, 32
Oyster, 31
Sardine, 32
Curry, 27
Deviled, 35
Beef, 52
Cheese, 28
East Indian Lentil, 55
Egg, No. 1, 35
No. 2, 36
English Mutton, 45
Salt-Beef, 54
Farmer's, 51
Egg, 52
Filipino, 56
Fish, 36
Salad, 48
Flaked Fish, 36
French Chicken, 39
Game, 39
German, 25, 40
Ham, 40
Honolulu, 25
Indian, 41
Lettuce, 41
Lobster, 42
Salad, 43
Mutton, 43
Club, 44
My Favorite, 26
Nut-Butter, 56
Picnic, 46
Plain Corned Beef, 53
Potato, 47
Princess, 20
Rolled Bread and Butter, 17
Chicken, 17
Roquefort, 28
Salad, 47
Salmon, 37
Salt-Cucumber, 29
Sardine, 49
Salad, 48
Scented, 75
Spanish, 37
Spring Lamb, 45
Swedish, 38
Sweet, 57
Swiss, 49
Tea Biscuit, 21
To Keep, 9
Tongue, 50
Turkish, 45
Windsor, 20
Workman's Cheese, 24

Sardine Canapés, 65
Curried, Sandwiches, 32
Salad Sandwiches, 48
Sandwiches, 49

Scented Sandwiches, 75
Nasturtium, 76
Rose, 75
Violet, 76

Spanish Sandwiches, 37

Sponge Cake Sandwiches, 59

Spring Lamb Sandwiches, 45

Swedish Canapés, 64
Sandwiches, 38

Sweetbread Canapés, 70

Sweet Sandwiches, 57
Afternoon Teas, 61
Cherry, 57
Fig, 58
Fresh Fruit, 60
Fruit and Nut, 58
Ginger, 62
Grape Fruit, 62
Nut and Apple, 61
Orange Marmalade, 59
Raisin, 60
Sponge Cake, 59

Swiss Sandwiches, 49

Tea Biscuit Sandwiches, 21

To Keep Sandwiches, 9

Tongue, Chopped, Canapés, 64
Sandwiches, 50

Turkish Sandwiches, 45

Violet Sandwiches, 76

White Bread, 12

Windsor Sandwiches, 20

Workman's Cheese Sandwiches, 24

Yeast, 10

SOME OTHER BOOKS

Published by

Arnold and Company

=Mrs. Rorer's NEW Cook Book=

A big book of 731 pages, abundantly illustrated. Its bigness is no criterion of its goodness. The fact that it is the best work of the best years of Mrs. Rorer's life; that it is a complete new book telling of the things one needs to know about cooking, living, health, and the easiest and best way of housekeeping--these are what make for goodness, and place this book far in advance of any other of a like nature.

The New Cook Book covers all departments of cookery. A masterly exposition of each subject is given, followed by recipes for the proper preparation, cooking and serving of the various kinds of foods. There are over 1500 recipes in the book.

The illustrations are an important feature. One set of pictures shows the proper dressing of the table during a course dinner. Then there is a complete set showing the method of carving meats, poultry, game, etc.; and many others illustrating special features of the book.

Large 12mo, 731 pages, profusely and beautifully illustrated; bound in cloth, $2.00 net; by mail, $2.20

=Mrs. Rorer's Philadelphia Cook Book=

This is the standard book of Mrs. Rorer's that has been before the public for a number of years. It has no connection with Mrs. Rorer's New Cook Book. Each book is independent of the other, and the possession of one forms no reason for doing without the other.

The Philadelphia Cook Book is full of good things, and, like all of Mrs. Rorer's works, is eminently practical. It is a standard of excellence, in that it is full of the brightest things in cookery; the recipes are absolutely reliable, and the general instructions to housekeepers of the most helpful and necessary character.

Nearly all cook books assume some knowledge and experience on the part of those who use them, but Mrs. Rorer makes her explanations so clear, and gives such definite directions, as to quantities, that the beginner has no difficulty in successfully accomplishing all the book calls for. Then there are frequent hints as to the proper use of left-overs, how to market, and, in many ways, information is given that is alike useful to the experienced cook as to the tyro in matters culinary.

The book is full of choice recipes, every one of which has been successfully tested by Mrs. Rorer and found to come out right. This alone is of incalculable benefit and ought to commend the book to the favorable consideration of every housekeeper.

The use of this book in the home means better health, better living, economy in the use of food, and a consequent saving in dollars and cents.

12mo, nearly 600 pages, with portrait of author; bound in cloth, $1.00 net; by mail, $1.15

=Mrs. Rorer's Vegetable Cookery and Meat Substitutes=

This book has a twofold object:

1. To show the value of vegetables in their relation to diet and
health, how to prepare, cook and serve them, what to eat under certain
conditions of health, and thus have them perform their proper work.

2. To give to the prudent housewife a knowledge of combinations of
foods in the shape of toothsome recipes to take the place of meat, or
as we call them--Meat Substitutes.

It goes without saying that we all know too little about the value of vegetables as food. We eat them because they are palatable, not realizing their immense importance as body builders. Here they are classified, and thus made to give us a right idea of their use.

Then as to Meat Substitutes. It is not necessary to be a vegetarian to desire a change from a meat diet. There are health reasons often demanding abstention from meats; or economy may be an impelling motive; or a desire for change and variety in the daily bill of fare may be warrant enough. However we look at it here is the wonder book to point the way to better and healthier living.

There is an abundance of the choicest and most palatable recipes, and they are given in such a manner, that if the directions are followed, the results are sure. You cannot make mistakes.

12mo, cloth, $1.50 net; by mail, $1.65

=Mrs. Rorer's Every Day Menu Book=

In the course of her teaching and editorial work, there have come to Mrs. Rorer frequent requests for a book that will provide a daily bill of fare, one that will be at once rational, its directions easy of accomplishment, and give an excellent variety. Hence this Menu Book.

It contains a menu for every meal in the year, systematically arranged by months and days; menus for special occasions, such as holidays, weddings, luncheons, teas, etc.; illustrations of decorated tables for various social events, with appropriate menus; menus arranged for the seasons both as to food and decorations; a department of menus without meats. A fine volume that ought to commend itself to every housekeeper.

12mo, 300 pages, handsomely illustrated; bound in cloth $1.50 net; by mail, $1.65

=Mrs. Rorer's Cakes, Icings and Fillings=

Every one is interested in the cake problem. There is possibly no item in the home bill of fare on which a woman prides herself as the ability to make a good cake. But how to add variety to the goodness? Here's the book to help. Contains a large number of enticing and valuable recipes for cakes of all sorts and conditions. Some need filling, some need icing--well, here you have all the necessary information. Best of all, there is no fear as to results. Follow the directions and your cake is bound to come out right.

12mo, cloth, 50 cents net; by mail, 55 cents

=Mrs. Rorer's Canning and Preserving=

The only book on the subject worth the name. In it Mrs. Rorer discusses at length the canning and preserving of fruits and vegetables, with the kindred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling. The recipes are clearly and simply given. In the new edition now presented, the author has brought the book up to date, and has included many new, rare and original recipes that have been accumulating since the book was first introduced. It has always been a favorite book with the public, and now it will be doubly welcome.

New Edition: revised and rewritten, with the addition of much new matter

12mo, cloth, 75 cents net; by mail, 80 cents

=Mrs. Rorer's My Best 250 Recipes=

It would be strange indeed if, out of the multitude of recipes Mrs. Rorer has invented and used during her long career as a teacher, writer and lecturer, she did not have some that appealed to her more strongly than others. She has gathered these together, classifying them under their different heads. There are Best 20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best 20 Salads; Best 20 Desserts; Best 20 Sauces, Vegetables, Fruit Preserves, Luncheon Dishes, Ices, Summer Recipes, Left Overs, Game and Poultry, Breads and Biscuits, etc.

12mo, cloth, 75 cents net; by mail, 80 cents

=Mrs. Rorer's New Salads=

For Dinners, Luncheons, Suppers and Receptions. With a group of ODD SALADS and some CEYLON SALADS.

A salad made from a succulent green vegetable and French dressing, should be seen on the dinner table in every well-regulated household three hundred and sixty-five times a year. These green vegetables contain the salts necessary to the well being of our blood; the oil is an easily-digested form of fatty matter; the lemon juice gives us sufficient acid; therefore simple salads are exceedingly wholesome.

During the summer, the dinner salad may be composed of any well-cooked green vegetable, served with a French dressing; string beans, cauliflower, a mixture of peas, turnips, carrots and new beets, boiled radishes, cucumbers, tomatoes, uncooked cabbage, and cooked spinach. In the winter serve celery, lettuce, endive and chicory.

New Edition: revised and rewritten, with the addition of much new matter

12mo, cloth, 75 cents net; by mail, 80 cents

=Mrs. Rorer's Dainties=

Possibly no part of the daily bill of fare so taxes the ingenuity of the housewife as the dessert, that final touch to the meal that lingers in the palate like a benediction. We tire of constant repetitions of familiar things. We want variety. Why not have it when there are so many ways and means of gratifying our tastes. Mrs. Rorer has given here a number of choice things covering quite a range of possibilities.

New Edition: revised and rewritten, with the addition of much new matter

12mo, cloth, 75 cents net; by mail, 80 cents

=Mrs. Rorer's Many Ways for Cooking Eggs=

Did you ever reflect what an important part eggs play in our domestic economy? When from any reason other things fail, the perplexed housewife knows she can do something to tide over her difficulties by the use of eggs. But how many know the great possibilities that lie in an egg--the very many ways of cooking and preparing them for the table? To many, boiled, fried, poached and scrambled form the limit of their knowledge. But get this book and you'll be surprised at the feast in store for you. You'll also find recipes for delectable Egg Sauces.

12mo, cloth, 50 cents net; by mail, 55 cents

=Mrs. Rorer's Made-Over Dishes=

How to transform the left overs into palatable and wholesome dishes. With many new and valuable recipes.

We quote from the author's introduction:

"Economical marketing does not mean the purchase of inferior articles at a cheap price, but of a small quantity of the best materials found in the market; these materials to be wisely and economically used. Small quantity and no waste, just enough and not a piece too much, is a good rule to remember. In roasts and steaks, however, there will be, in spite of careful buying, bits left over, that if economically used, may be converted into palatable, sightly and wholesome dishes for the next day's lunch or supper."

12mo, cloth, 50 cents net; by mail, 55 cents

=Mrs. Rorer's Sandwiches=

Of all the useful and dependable articles of food, commend us to the Sandwich. Nothing in the whole range of foods presents such a wonderful opportunity for variety. The sandwich is the handy thing for suppers, teas, social calls, school lunch baskets, picnics--but where can you not use it to advantage and enjoyment? In this book Mrs. Rorer has given a lot of new, original recipes, with some very odd ones. She has drawn upon her wonderful knowledge and inventive faculty and the result is a bewildering array of delectable sandwiches.

New Edition: revised and rewritten, with the addition of much new matter

12mo, cloth, 50 cents net; by mail, 55 cents

=Mrs. Rorer's How to Use a Chafing Dish=

It is wonderful the amount of pleasure and satisfaction that can be had with a Chafing Dish. Few people know how to use one successfully, although the art is easily acquired. This book, for instance, gives the proper directions for making hosts of good things, and if they are followed implicitly, the most inexperienced person can be sure of results. It is a handy thing in an emergency, and it forms a delightful adjunct to a supper or dinner. Guests are always interested in watching the evolution of some delectable dish, and the head of the table has a chance to show his or her skill.

New Edition: revised and rewritten, with the addition of much new matter

12mo, cloth, 50 cents net; by mail, 55 cents

=Mrs. Rorer's Hot Weather Dishes=

Its name tells the whole story. It is the only book of the kind published. Hot weather seems to suspend the inventive faculty of even the best housekeepers, and at a season when the appetite needs every help and encouragement, this book will be found of the greatest use.

12mo, cloth, 50 cents net; by mail, 55 cents

=Mrs. Rorer's Home Candy Making=

A veritable book of sweets, full of choice recipes, with complete instructions for making the many delicacies that delight both young and old. It is the result of careful practice in teaching beginners how to make attractive and wholesome varieties of home-made candies. The excellence of the recipes consists in their simplicity and faithfulness to details.

12mo, cloth, 50 cents net; by mail, 55 cents

=Mrs. Rorer's Bread and Bread-Making=

The object of this book is two-fold. First, to give in a concise and easily-managed form a set of recipes used in every household every day. Secondly, to point out the reasons why failures so often occur, even with perfect recipes, and how to guard against them.

12mo, cloth, 50 cents net; by mail, 55 cents

=Mrs. Rorer's Quick Soups= =New Ways for Oysters=

These two books were written in response to requests for information on the subjects. Designed to meet the special wants of a numerous class of housekeepers who are given to entertaining, and are so often at loss to know what and how to prepare for their guests. The housekeeper will find them very handy.

24mo, cloth, 25 cents net; by mail, 30 cents

=Household Accounts=

A simple method of recording the daily expenses of the family. The book contains ruled pages, systematically and simply divided into spaces in which are kept the purchases for each day of milk, butter, eggs, meat, groceries, vegetables, etc. The daily expenses total up for the months, and the months for the year. There are other forms for recording expenses of help, light, heat and general household expenditures in table and bed linens, china and kitchen utensils, etc.

Manilla boards, 25 cents net; by mail 30 cents

=Cakes, Cake Decorations and Desserts=

By CHARLES H. KING. The author tells his methods in his own practical way, and gives abundant recipes. The book is illustrated by engravings of numerous decorated pieces, and has a silhouette chart.

12mo, cloth, $1.00 net; by mail, $1.15

[ Transcriber's Note:

The following is a list of corrections made to the original. The first
line is the original line, the second the corrected one.

Pâté de Foi Gras Canapés 66
Pâté de Foie Gras Canapés 66

Sweetbread, 69
Sweetbread, 70

Game Canapes, 72
Game Canapés, 72

Lamb Canapes, 73
Lamb Canapés, 73

Ninenteenth Century Bread, 12
Nineteenth Century Bread, 12

Pate de Foie Gras Canapes, 66
Pâté de Foie Gras Canapés, 66

day's lunch or supper.
day's lunch or supper."

=Mrs. Rorer's How to Use a Chafing Dish=
=Mrs. Rorer's Sandwiches=

=Mrs. Rorer's Sandwiches=
=Mrs. Rorer's How to Use a Chafing Dish=

them very handy
them very handy.

of numerous decorated pieces, and has a silhouette chart
of numerous decorated pieces, and has a silhouette chart.
]