Chapter III: Part 3

Potatoes are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat, inasmuch as thereby a great deal of the vegetable is scorched and rendered uneatable. They should be frequently turned while being baked, and kept from touching one another in the oven or dish. When they are pared, they should be baked in a dish, and oil of some kind added, to prevent their outsides from becoming burned.

MASHED POTATOES

Pare and boil or steam six or eight large potatoes. If boiled, drain when tender, and let set in the kettle for a few minutes, keeping them covered, shaking the kettle occasionally to prevent scorching. Mash with a wire potato masher, or, if convenient, press through a colander; add salt, a lump of butter, and sufficient hot milk to moisten thoroughly. Whip with the batter whip, or wooden spoon, until light and fluffy. Heap up on a plate, press a lump of butter into the top, and send to the table hot.

POTATO PUFFS

Potatoes, prepared as for mashed potatoes, 2 cups.
Cream or milk, ¾ cup.
Melted butter, 2 tablespoonfuls.
Eggs, yolks and whites beaten separately, 2.
Salt.

Mix and beat up thoroughly, folding in the beaten whites last. Make into balls, put into greased pans, brush with beaten egg, and bake a light brown.

MINCED POTATOES

Mince six large, cold potatoes. Put them in a baking-pan, cover with milk; add a little cream, and bake fifteen minutes.

SCALLOPED POTATOES NO. 1

Potatoes, medium size, 6.
Milk sufficient to cover, mixed with tablespoonful of flour.
Crumbs.
Butter.
Salt.

Cut potatoes into even slices, put in a baking-pan, sprinkle with a little salt, and a few small pieces of butter. Pour over the milk and flour mixture, and sprinkle the top with a layer of crumbs. Cover and bake till potatoes are tender. Remove the cover and brown lightly.

SCALLOPED POTATOES NO. 2

Cold, boiled potatoes, sliced.
Thin cream sauce.

Place in alternate layers in a pan and sprinkle the top with ground bread crumbs. Bake until brown.

HASHED BROWNED POTATOES

Use cold, boiled potatoes or good left-over baked potatoes. Pare and cut into three-quarter-inch dice or irregular pieces. Put in a shallow baking-pan, sprinkle with salt, pour over sufficient cooking oil, season well, and prevent scorching. Put into the oven, and when they begin to brown, stir continually till all are nicely browned.

NEW POTATOES AND CREAM

New potatoes.
Cream.
Salt.
Butter.
Parsley.

Wash and rub new potatoes with a coarse cloth or scrubbing brush; drop into boiling water and boil briskly till done, but no more. Press the potato against the side of the kettle with a fork; if done, it will yield to gentle pressure. In a saucepan have ready some butter and cream, hot but not boiling, a little green parsley, and salt. Drain the potatoes, add the mixture, put over hot water a minute or two, and serve.

POTATOES A LA CREME

Cold, boiled potatoes, 2 cups.
Parsley, finely chopped.
Flour.
Milk.
Butter, 1 tablespoonful.
Salt.

Heat the milk and stir in the butter cut up in the flour. Stir until smooth and thick. Salt and add the potatoes, sliced, and a very little finely-chopped parsley. Shake over the fire until the potatoes are heated through. Pour into a deep dish and serve.

POTATOES A LA DELMONICO

Cut the potatoes with a vegetable cutter into small balls about the size of marbles. Put them into stew-pan with plenty of butter and a good sprinkling of salt. Keep the saucepan covered and shake occasionally until they are quite done, which will be in about an hour.

POTATO CROQUETTES (DELMONICO'S)

Cold, mashed potatoes, 2 cups.
Flour or cracker crumbs.
Salt.
Eggs, 2.
Butter.
Cooking oil.

Season the potatoes with salt and butter. Beat the whites of the eggs and work all together thoroughly. Make into small balls slightly flattened. Dip them into beaten yolks of eggs, roll in flour or cracker crumbs, and fry in hot oil.

STEWED SALSIFY OR VEGETABLE OYSTERS

Salsify, cut in ¼-inch slices, 1 quart.
Milk, 2 cups.
Butter, 1 tablespoonful.
Salt to taste.

Wash and scrape the salsify, slice, and put into cold water to prevent discoloring. Cook in sufficient boiling water to cover. When tender, drain, add the milk and butter, let simmer a few minutes, and serve.

ESCALLOPED VEGETABLE OYSTER

Sliced vegetable oyster, 3 cups.
Rich cream sauce.
Sifted bread crumbs.
Salt.

Wash, scrape, cut in thin slices, and put into plenty of cold water till ready to use, to prevent discoloration. When ready to cook, boil in enough water to prevent scorching. Salt when they begin to get tender. Boil a few minutes longer, but do not let them get too salty. Drain, or remove with a skimmer, putting a layer in a baking-pan, then a little rich cream sauce, then another layer of each. Sprinkle the top with sifted bread crumbs, and bake a light brown.

MOCK OYSTERS

Corn, young and tender, 6 ears.
Flour, 3 tablespoonfuls.
Butter, 3 tablespoonfuls.
Eggs, 3.
Oil.
Salt, 3 teaspoonfuls.

Grate the corn with a coarse grater into a deep dish; beat the whites and yolks separately, and add the corn, flour, butter, and salt. Drop spoonfuls of this batter into a frying-pan with hot oil, and fry a light brown on both sides. The corn must be young.

CELERY

Cut off all the roots and remove all the decayed and outside leaves. Wash thoroughly, being careful to remove all specks and blemishes. If the stalks are large, divide them lengthwise into two or three pieces and place root downward in a celery glass, which should be nearly filled with cold water.

STEWED CELERY

Celery hearts, 6.
White sauce, 2 cups.

Cut the celery into half-inch lengths and cook in boiling, salted water. When tender, drain and pour over this the sauce. Heat well, and serve. The liquid drained from the celery may be thickened, seasoned with a little butter, and used instead of the white sauce if preferred.

LENTILS (ORIENTAL STYLE)

Lentils, 1 cup.
Olive oil, 2 tablespoonfuls.
Salt, 1 level teaspoonful.
Boiled rice, 1 cup.
Onion, finely shredded, 1.

Wash the lentils well, soak overnight, and drain. Cook in boiling water till tender; drain again. Put the olive oil in a saucepan, add the onion, and cook till the onion is soft, not brown. Add the lentils and boiled rice, mix, stir over the fire till hot, add the salt, and serve hot.

LENTILS WITH ONIONS

Lentils, 1 cup.
Onions, 2.
Butter.

Wash the lentils, put to cook in saucepan with plenty of cold water, and boil till tender; when soft, turn them into a fine colander, and drain thoroughly, saving the water they were cooked in. Peel the onions, cut into thin slices, put in a flat stew-pan with a lump of butter, or a little olive oil, and fry. Put the lentils in the onions and add salt to taste. Moisten with a little of the broth drained from the lentils and allow them to simmer at the side of the fire. Serve.

CREAMED CHESTNUTS

Boil or steam the chestnuts till tender. Make a cream sauce of milk or cream, seasoned with butter, and slightly thickened with flour. Pour this over the chestnuts; serve as a vegetable.

ASPARAGUS NO. 1

Asparagus, like potatoes, contains a bitter alkaloid, which is drawn into the water in cooking, and often imparts to it a very unpleasant flavor. This may be remedied by blanching the asparagus in boiling water for four or five minutes. Then drain, and add more hot water, and finish cooking.

ASPARAGUS NO. 2

Scrape the stalk ends of the asparagus or break off the tough lower stalks as far as they will snap. Wash well, tie in bundles, and put into enough rapidly-boiling salted water to cover. Allow a teaspoonful of salt to each quart of water; cook uncovered from twenty to thirty minutes, or till perfectly tender. Drain, remove the string, spread with salt and butter, and serve immediately on toast. The asparagus may be neatly arranged on hot toast and covered with white cream sauce, if preferred.

ASPARAGUS POMPADOUR

Wash the asparagus carefully, place in a saucepan of boiling salted water, and boil till done. Take them out and cut into lengths of about two inches, and place on a cloth near the fire to dry. Prepare a little sauce made of lemon juice, butter, yolk of an egg, and salt. Place the asparagus on a dish, over which pour the sauce, and serve.

PEAS

The flavor of peas and the time required for cooking depend largely upon their freshness. Very young peas will cook tender in twenty minutes, older peas sometimes requiring an hour or more. A teaspoonful of finely minced parsley cooked with peas imparts to them a very delicious flavor.

STEWED ASPARAGUS

Break the tender parts of the asparagus into one-inch lengths and put into enough boiling water to cover. Boil till tender; add sufficient rich milk or cream to make a gravy. Thicken with flour, season with salt, let come to a boil, and serve.

ASPARAGUS WITH EGGS

Asparagus.
Cream, 2 tablespoonfuls.
Salt.
Eggs, 4.
Butter, 1 tablespoonful.

Cut the tender tops from a bunch of asparagus, and boil about twenty minutes. Then put into a baking-tin with butter and salt. Beat the whites and yolks of the eggs separately, add the cream and pour this over the asparagus. Bake until the eggs are set.

ASPARAGUS WITH GREEN PEAS

Asparagus, 2 cups.
Peas, 2 cups.
Salt.
Rich milk or cream.
Flour.

Break the tender parts of the asparagus into one-inch lengths and put with the peas into boiling water enough to cover. Boil till tender; add sufficient rich milk or cream to make a gravy. Thicken with flour, season with salt, let come to a boil, and serve.

BAKED BEANS

Wash one and three-fourths cups of navy beans and put them into an earthen jar, covering immediately with one and three-fourths quarts of boiling water. Add salt, cover, and put into the oven. When they boil well, draw the jar to the edge of the oven, where they will just simmer. Cook for twenty-four hours. If they get too dry, add a little boiling water. The beans will be nicely colored and have a rich flavor.

BAKED BEANS

Small white beans, 2 cups.
Protose, if desired.
Molasses, 1 teaspoonful.
Salt.

Clean the beans, soak in cold water one hour, season with salt and molasses. Put into a covered jar with plenty of water; bake overnight in a slow oven. When done, the beans should be whole, dry, and mealy, and of a rich brown color. This can only be obtained by baking the beans several hours in a slow oven. If desired, a little chopped protose may be added. Serve the beans plain, or with brown bread.

PUREE OF BEANS

Follow the directions given for puree of peas.

BEANS STEWED

Wash the required quantity of navy, lima, kidney, or other beans, and put to cook in plenty of boiling water; boil till they are swollen, then put them where they will stew till cooked; season just before they finish cooking. Never parboil beans.

BAKED BEANS WITH TOMATO SAUCE

Prepare the beans as for plain baked beans; put into the jars to bake; cover with a mixture of strained stewed tomatoes and water in equal proportions; a little butter or olive oil may be added.

SUCCOTASH

Fresh shelled lima beans, 2 cups.
Sweet corn, 2 ears.
Cream, ½ cup.
Butter, size of an egg.
Salt.

Put beans in pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn. Put the cobs in with the peas, boiling from thirty to forty-five minutes. Take out the cobs and put in the scraped corn. Boil again for fifteen minutes; then season with salt, butter and cream. Serve hot.

ONIONS

Contrary to the opinion of many, the onion is not objectionable as an article of food. Judiciously used it fills as important a place in cooking as salt or any other seasoning.

BAKED ONIONS

Onions, large, 6.
Salt.
Crumbs.
Milk.
Butter.

Put onions into a saucepan of water, or water and milk mixed in equal proportions; add salt and boil till tender. When done so that they can be easily mashed, work them up with a little butter into a paste. Cover with bread crumbs and bake in a moderate oven.

STUFFED ONIONS

Peel the desired number of onions, being careful not to cut off the root end. Take out the inside of the onion and fill the hole with a mixture of bread crumbs, beaten egg, and a little milk. Season with salt and sage. Bake in oven until brown.

SCRAMBLED TOMATOES

Tomatoes, 6.
Eggs, 3.
Butter.
Salt.

Remove the skins from six tomatoes and cut them up in a saucepan. Add a little butter and salt. When sufficiently boiled beat up eggs, and just before you serve turn them into the saucepan with the tomatoes, and stir one way for two minutes, allowing them time to get thoroughly done.

SPINACH

Trim the spinach and wash in three or four waters to remove the grit. Cook in boiling water about twenty minutes, removing the scum. Do not cover the vessel while cooking. When tender, turn into a colander, drain, and press well. Chop fine, put into a saucepan with butter and salt. Set on the fire and cook till quite dry, stirring it all the time. Turn into a vegetable dish, shape, and garnish with slices of hard-boiled eggs.

SUMMER SQUASH

Wash and cut in pieces. Cook in the steamer, that it may be as dry as possible. When done, let it stand and drain a few minutes, shaking it occasionally. Mash and season with salt, butter, and a little cream.

WINTER SQUASH (HUBBARD)

_Mashed_:

Cut the squash, pare, remove seeds, wash, and put into the steamer. Cook until soft, remove and mash or press through a colander. Season with salt, butter, sugar, and a little sweet cream. Beat well, and serve.

_Baked_:

Cut into pieces of desired size, remove seeds, sprinkle with a little sugar and salt; bake until done. Serve in the shell, or it may be peeled before baking.

PUREE OF PEAS

Peas, fresh, 2 cups (or dry, 1 cup).
Butter, 1 tablespoonful.
Cream or milk, 1½ cups.
Flour, 1 level tablespoonful.
Salt, 1 teaspoonful.

Put the peas to cook in boiling water; boil until tender, then simmer slowly, cooking as dry as possible without scorching. When soft and dry, rub through a colander to remove the hulls. Put the butter in a saucepan; when melted stir in the flour, being careful not to scorch; pour in the milk gradually, stirring all the time; and when thoroughly cooked, add the salt and the pulp of the peas. Turn all into a double boiler, heat thoroughly, and serve.

GREEN CORN (STEWED)

Green corn, 3 cups.
Butter.
Salt.
Milk, more or less, 1 cup.
Sugar.

Husk and clean as for boiling corn; with a sharp knife cut off the top of the grain, being careful not to cut too close to the cob and with the back of the knife press out the remaining pulp. When cut in this way, the corn is much more juicy than when the grains are cut close to the cob. Place the milk in a granite saucepan, and when boiling, add the butter and corn; cook from ten to fifteen minutes, or until it loses its raw taste. Stir frequently, and season to taste with salt and sugar.

GREEN CORN (BOILED)

Strip off the husk, remove the silk, put into fresh boiling water, and cook ten to twenty minutes. Cook only till done, for if boiled too long, the corn hardens, and its flavor is impaired. If the corn is not very sweet, add one-fourth cup of sugar to the water in which it is boiled.

GREEN PEAS (VERY YOUNG AND TENDER)

Shell the peas and cover with cold water; skim off undeveloped peas which rise to the top of the water and drain. Barely cover with boiling water; cook till tender, then add salt. When done, very little water should remain. Season to taste with butter and add more salt if needed. A little sugar is sometimes an improvement.

When the peas are older, half a cup of milk or cream, with sufficient flour to thicken, is considered an improvement.

PLAIN BOILED STRING BEANS

Break off the ends of beans and string; wash thoroughly; if large cut them in two; drop into boiling water and boil till tender. Salt and season with olive oil or butter; if preferred, drain off the juice, salt to taste, and add some hot, rich milk.

CAULIFLOWER WITH CREAM SAUCE

Divide the cauliflower into portions of convenient size before cooking. Boil slowly, or steam till tender, drain, and when dished up, pour one or two tablespoonfuls of strained white sauce over each portion.

BAKED CAULIFLOWER

Cauliflower.
Milk, 1 cup.
Flour, 1 rounded teaspoonful.
Butter, 1 rounded teaspoonful.
Salt.

Soak a medium head of cauliflower in cold water with head down for thirty minutes; steam or boil gently till tender; separate into small sprays and pour over them a sauce made of the milk thickened with flour and butter beaten together. Add a little salt. Cover lightly with bread crumbs, which have been moistened with melted butter, and bake until a nice brown. Serve at once.

CAULIFLOWER WITH TOMATO SAUCE

Prepare as for stewed cauliflower, and when done serve with tomato sauce.

Sauce:

Strain a pint of stewed tomatoes, let come to a boil, and thicken with a tablespoonful of flour rubbed smooth in a little water; add a little olive oil or hot cream; salt to taste. Pour this over the cauliflower, and serve.

STEWED CAULIFLOWER

Prepare as for plain boiled cauliflower; cook or steam till tender; drain and put in a stew-pan; pour over some rich milk or cream; stew together for a few minutes, and serve.

BOILED CAULIFLOWER (PLAIN)

Pick off the outside leaves, cut the stalk one inch from the head, split, wash thoroughly in cold water. Put in salted water for one or two hours before cooking. Cook in salted, boiling water (milk added to the water will keep it white). Boil till tender; remove from the fire; let stand in same water till ready to serve. Drain, serve with cream, butter, or egg sauce poured over.

BROWNED CAULIFLOWER

Prepare as for plain boiled cauliflower; boil until tender; place in a baking-dish and sprinkle with fine bread crumbs; pour over some thin cream sauce, and brown in the oven. Serve with egg or butter sauce.

CABBAGE AND CREAM

Cabbage, 1 head.
Grated nutmeg.
Cream, 1½ cups.
Butter, 2 tablespoonfuls.
Flour, 1 teaspoonful.
Salt.

Take a well-blanched cabbage, drain, cool, and chop fine; place it in a stew-pan with butter, a little salt, and grated nutmeg; add the flour, stirring well, and then pour in the cream. Stir till the cabbage and cream are thoroughly mixed. Cook about thirty or forty minutes, and serve hot.

BAKED CABBAGE NO. 1

Wash and chop rather fine the required quantity of cabbage. Put into a stew-pan with boiling water; add a little salt and blanch twenty minutes. Drain, put in a baking-pan, and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream. Bake until the custard is nicely set.

BAKED CABBAGE NO. 2

Cabbage, cold, boiled.
Browned crumbs.
Butter.
Salt.
Egg, well beaten, 1.
Brown sauce.
Nutmeg.

Rub sufficient cold, boiled cabbage through a sieve or colander. Mix with it a piece of butter, salt, nutmeg, and the well-beaten egg. Stir thoroughly; butter a pudding dish of suitable size, line with browned crumbs, press in the cabbage, and bake in a moderate oven. Turn out on a hot dish, pour brown sauce around the base, and serve.

CABBAGE STEWED WITH TOMATO

Slice and wash a good sound cabbage and put into a stew-pan with enough chopped tomato to give it a decidedly tart taste. Add enough salt to season. Add sufficient water to cook and stew slowly till tender. Strained tomatoes may be used if desired.

SCALLOPED CABBAGE

Wash and chop the cabbage in rather fine pieces. Put a layer of the cabbage into a baking-pan and sprinkle with a little salt. Cover this with finely-broken, fresh bread crumbs, repeat and pour over sufficient milk or cream to thoroughly moisten and cover the crumbs. Cover and bake in a moderate oven till the cabbage is thoroughly cooked. More milk may be added if necessary.

HOLLAND CREAM CABBAGE

Cabbage.
Eggs, 2.
Water, 2 cups.
Lemon juice, 2 tablespoonfuls.
Salt.
Butter.

Cut the cabbage fine, sprinkle with salt, and let stand a few minutes before using. Beat the eggs well, add lemon juice, water, and melted butter. Mix this with the cabbage and cook till tender in a vessel that does not easily burn.

HOT SLAW

Clean a nice young head of cabbage, quarter, cut out the heart, and shred fine. Put in cold, salted water for half an hour; drain, boil till tender; drain partly, leaving enough juice to make the cabbage moist; add lemon juice and a little butter or olive oil; season with salt; serve hot.

LADIES' CABBAGE

Firm, white cabbage, 1.
Butter, 1 tablespoonful.
Salt.
Eggs, 2.
Cream, rich, 1 tablespoonful.

Boil a firm, white cabbage fifteen minutes, changing the water; add more from the boiling teakettle; when tender, drain, and set aside till perfectly cold; chop fine and add the beaten eggs, butter, salt, and cream; stir all well together and bake in a buttered dish till brown.

BRUSSELS SPROUTS PLAIN

Select nice, fresh sprouts, cut off the stem end and outside leaves, and wash in cold water. Cook in salted water till tender. Pour off the water; serve with butter or cream sauce.

BRUSSELS SPROUTS SAUTE

Prepare as for plain boiled; when done, drain and press dry; put in a stew-pan, season with salt, and moisten with oil and rich milk. Toss frequently and cook till well heated through. Serve hot with mashed potato.

BRUSSELS SPROUTS BAKED WITH CRUMBS

Prepare as for plain boiled; when done, drain, and press dry; arrange in a baking-dish and sprinkle with bread crumbs; pour over a thin cream or egg sauce. Bake in the oven till nicely browned.

BEETS

Select young red beets; cut off the tops half an inch from the root. If cut too close, the roots will bleed and the color will be impaired. Wash and clean carefully with the brush to remove all particles of dirt. They may be boiled or steamed. If boiled, use as little water as possible. Young beets will cook in an hour; old beets require three or four hours, according to age and size. When done, put in cold water, rub off the skins, and they are ready for use.

BEET GREENS

Wash young, tender beet tops, cleaning thoroughly; drain and boil in salted water till tender; drain, chop fine, season with butter or oil, and serve with lemon juice or cream.

BEET STALKS WITH BUTTER SAUCE

Take some beet stalks, cut off the leaves, wash thoroughly, tie in bunches, and let steep in cold water two or three hours to make them fresh and crisp. Boil in salted water until tender; cut the band; serve as asparagus on a platter with butter sauce.

BEETS AND POTATOES

Boil young beets and new potatoes separately until tender; peel and slice in alternate layers in a baking dish; season with salt and moisten with rich milk. Bake until nicely browned.

BAKED BEETS

Select young, smooth, red beets of uniform size; wash and clean thoroughly; bake in a slow oven from two to six hours; when done, remove the skins and dress with lemon juice or cream sauce.

BOILED BEETS

Cut off the tops half an inch from the roots; wash and clean carefully to remove all dirt. Boil in as little water as possible. When done, pour a little cold water over them, rub off the skins, and slice into a granite or earthen dish; pour over them equal parts of lemon juice and water. Let stand one or two hours before serving.

YOUNG BEETS

Cream or milk, 1 cup.
Flour, 1 tablespoonful.
Butter, 1 tablespoonful.
Beets.

Cook the beets till tender in salted water, then cut into dice. Serve with cream sauce, made by thickening the milk or cream with the flour rubbed in the butter. Heat well, and serve at once.

BEET AND POTATO HASH

Cold, boiled beets, 2 cups.
Cold, boiled potatoes, 2 cups.
Salt.
Butter.
Cream.

Chop beets and potatoes fine and season with salt and butter. Pour over a little cream. Put on the stove in a covered saucepan, and stir occasionally. When thoroughly heated through, serve.

BAKED PARSNIPS

Scrape and cut in half lengthwise; boil till tender; put in a shallow baking-pan; put a few pieces of chopped butter or a little cooking oil on top; sprinkle lightly with sugar; pour over sufficient cream to about half cover. Salt to taste and bake a rich brown.

PARSNIPS IN EGG SAUCE

Clean and cut into small dice and boil in a little salted water until tender, drain and pour over sufficient egg sauce to cover.

STEWED PARSNIPS

After washing the parsnips, slice them about half an inch thick; put them in a saucepan containing enough boiling water to barely cook them; add a tablespoonful of butter, season with salt, then cover closely and stew them until the water has cooked away, stirring often to prevent burning, until they are soft. When they are done, they will be of a creamy, light straw color, and deliciously sweet, retaining all the nutrition of the vegetable.

YOUNG TURNIPS

Cut into half-inch dice and boil till tender; drain and add a small lump of butter and a little salt; heat well and add a dash of lemon juice at the last.

MASHED TURNIPS

Turnips may be cooked and mashed the same as potatoes, keeping them as dry as possible. The addition of a little sugar is considered an improvement by some.

HOLLAND BOILED TURNIP

Turnips, cut in ¾-inch dice, 1 quart.
Egg, 1.
Butter, ½ cup.
Lemon, large, 1.

Boil the turnips till tender in just enough salted water to prevent burning; drain and set in a covered dish on the side of the range, where they will keep hot but not burn. Melt the butter, add the beaten yolk with the eggs, juice of the lemon, and a little salt. Serve a spoonful of this sauce over each order of turnip.

FRENCH CARROTS

Scrape enough small round carrots to make three cups; boil in salted water till tender; drain, and cover with a rich parsley sauce.

CARROTS A LA CREME

Clean carrots, cut in slices about half an inch thick, and parboil in salted water. Drain, pour over some hot rich milk, and let simmer till done. Add a little butter; season with salt.

CARROTS WITH EGG SAUCE

Clean carrots, cut in slices about half an inch thick, and boil until tender; drain, pour egg sauce over, and serve.

PUREE OF CARROTS

Clean young carrots, cut into slices, and boil in salted water until tender. Drain, mash through a colander, and season with a little salt and cream. Serve as mashed potatoes, or with broiled or braized protose as an entree.

TO DRESS CUCUMBERS

Pare and lay in cold water--ice water if possible--for an hour. Slice very thin. Sprinkle a very little fine salt over each piece. Let stand for an hour. Shake the dish briskly, drain closely, sprinkle with lemon juice, and serve.

_SAUCES_

_For Vegetables, Entrees, Puddings, Etc._

VEGETABLE SOUP STOCK NO. 1

Cooking oil, ½ cup.
Butter, ¼ cup.

Put into a saucepan and add

Carrot, medium, 1.
Turnip, 1.
Celery stalks, with root, 2.
Parsley sprigs, 2 or 3.
Onions, large, 2.
Bay leaves, 2.

All to be chopped fine; place on range and cook slowly, stirring occasionally to prevent burning, until vegetables are nicely browned, then add

Flour, ½ cup.

Stir and mix thoroughly, until a rich brown, being careful not to burn. Now add

Strained tomato, 1 cup.
Boiling water to required consistency.

Strain through a fine sieve, and the stock is ready for use.

VEGETABLE STOCK NO. 2

Boil some turnips, carrots, celery, and onions in enough water to make half the amount of stock required. When the vegetables are done, drain and add an equal amount of rich bean broth with a little brown flour, nut butter, celery salt, and just enough strained tomato to remove the sweet vegetable taste. This should be of the consistency of broth when done. Use with roast braized protose, etc. Protose may be cooked with the vegetables if it can be afforded. The vegetables should be put to cook in cold water that the substance and flavor may be well drawn out.

OLIVE SAUCE

Take one-fourth cup of ripe olives, and after extracting the stones, chop fine. Put on the stove and stew for two or three hours in water enough to cover well. Brown together a little olive oil and flour, the same as for gravy. Strain through a colander and add the stewed olives. Season with salt.

BROWN REGENCY SAUCE

(For Vegetables and Roasts)

Nut butter, 1 cup.
Sage, 1 tablespoonful.
Browned flour, 3 heaping tablespoonfuls.
Salt.
Minced onion, 2 tablespoonfuls.
Water, 1½ quarts.

Mix all together, salt lightly, put in an enameled baking-pan, cover, and bake till of the desired consistency.

HOLLANDAISE SAUCE

Butter, 1 tablespoonful.
Olive oil, 1 tablespoonful.
Flour, 1 tablespoonful.
Salt.
Lemon juice, 2 tablespoonfuls.
Eggs, 2.
Nutmeg.

Rub the butter, flour, nutmeg, and salt together until smooth, and add slowly one and one-half cups hot water, stirring constantly. Boil, remove from the fire, and add the lemon juice, olive oil, and the yolks of the eggs, one at a time. Beat slowly and thoroughly together. Strain, and serve.

SAUCE IMPERIAL

Stewed tomatoes, 1 quart.
Bay leaves, 2.
Onion, medium, 1.
Lemon, ¼.
Chopped parsley, 1 tablespoonful.
Thyme, 1 teaspoonful.
Cooking oil, 2 tablespoonfuls.
Flour, 2 tablespoonfuls.

Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, set on the range and cook until the onion is a golden brown, being careful not to burn; then add the flour, let cook a few minutes, add the lemon and tomato, and let stew half an hour. Strain, salt, and serve. The chopped parsley may be added just before serving, if desired.

MINT SAUCE

Mint, ¼ cup.
Sugar, ⅓ cup.
Lemon juice, ½ cup.

Mix all together, set on the side of the range where the sugar will melt, and the sauce be hot, but it must not get too hot. Serve with protose or meat substitutes.

WHITE CREAM SAUCE FOR VEGETABLES

Butter, 2 rounding tablespoonfuls.
Flour, 2 rounding tablespoonfuls.
Milk, 2 cups.
Salt, ½ teaspoonful.

Melt the butter in a saucepan, add the flour, and cook until well blended, but not browned; add the milk gradually, and stir until boiling well; then add the salt.

Half milk and half broth of the vegetables may be used if desired, unless the broth has a bitter or otherwise objectionable taste, as is sometimes the case with asparagus.

GERMAN SAUCE

Egg yolks, 12.
Fruit juice, bright colored, 1 cup.
Sugar, ½ cup.
Juice of ½ lemon.

Beat the yolks of the eggs about two minutes; put the sugar into a saucepan with the fruit juice (preferably cherry or strawberry); stir it over the fire till hot, then remove it to the side, as it must not be permitted to boil. Stir in the beaten yolks and add the lemon juice. Whisk the sauce at the side of the fire until well frothed and thickened.

TOMATO SAUCE

Tomatoes, stewed, 1 quart.
Butter, 1 tablespoonful.
Salt.
Minced onion, 1 tablespoonful.
Flour, 1 tablespoonful.

Put the tomatoes into a saucepan over the fire; add the onion and salt; boil about twenty minutes; remove from range and strain through a sieve. In another pan melt the butter, and as it melts sprinkle in the flour; stir till it browns and froths a little. Mix the tomato pulp with it, and it is ready for use.

IDEAL CHILI SAUCE

Stewed tomatoes, 1 quart.
Celery salt, 1 teaspoonful.
Sugar, 1 tablespoonful.
Sliced onion, large, 1.
Salt, 1½ teaspoonfuls.

Mix all together and let simmer two or three hours. Strain through a sieve. Serve with croquettes, broiled protose, or nuttolene.

NUT GRAVY NO. 1

Nut butter, 4 tablespoonfuls.
Strained tomatoes, 1 cup.
Hot water, 2 cups.

Thoroughly mix the butter with the water and tomato. Let it boil, and salt to taste. If too thin, thicken with a little flour rubbed smooth in a little water.

NUT GRAVY NO. 2

Water, 1 quart.
Strained tomatoes, 1½ cups.
Salt to taste.
Nut butter, 1 heaped tablespoonful.
Flour.

Emulsify the butter in the tomato, add to the water, and put in a saucepan over the fire, being careful not to scorch. When it boils, thicken with a little flour rubbed smooth in water, using plenty of salt to season, as it brings out the nice flavor of the sauce.

CREAM TOMATO SAUCE

Make a tomato sauce and add one-fourth part rich cream, beating well.

TOMATO CREAM SAUCE

Make a rich cream sauce and add one-fourth part of strained tomatoes, or an equal amount of tomato sauce. Beat up well.

BROWN SAUCE FOR VEGETABLES AND ROASTS

Water, 2 cups.
Minced onion, small, 1.
Browned flour, 2 rounded tablespoonfuls.
Strained tomato enough to mix the flour smooth.
Salt.
Minced protose, ¼ cup.
Butter, 1 rounded tablespoonful.
White flour, 1 tablespoonful.
Celery salt.

Put the water, butter, and onion in a saucepan and set on the stove; when it begins to boil, add the protose and let simmer ten or fifteen minutes, then place where it will boil, and thicken with the browned and white flour rubbed smooth in the tomato; the thickening should be thin enough to pour readily. Let cook a few minutes and add salt and celery salt, and serve with vegetables or roasts.

WALNUT GRAVY

Ground walnuts, 1 cup.
Milk, 1 cup.
Flour.
Water, 2 cups.
Salt to taste.

Put the water and milk in a saucepan, and when boiling add the walnuts. Thicken with a little flour thickening, and salt to taste.

PARSLEY SAUCE

Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce.

BROWN SAUCE

Vegetable stock, 2 cups.
Browned flour, 2 tablespoonfuls.
Strained tomatoes, ¼ cup.

Heat the stock to boiling, add the hot tomato, and thicken with browned flour.

CREAM SAUCE

Cream, ½ cup.
Flour, 1 heaped tablespoonful.
Milk, 2½ cups.

Mix the flour to a smooth cream in a little milk, boil the cream and remainder of the milk, and thicken with the flour. Salt to taste. If a richer sauce is desired the beaten yolks of one or two eggs may be added.

EGG SAUCE

Cream sauce, 1 pint.
Egg, 1.

Beat the egg and add to the cream sauce, mixing thoroughly.

BREAD SAUCE

Stale bread crumbs, 1 cup.
Chopped onion, 1.
Butter, 1 large teaspoonful.
Vegetable stock, 1 cup.
Mace, ¼ teaspoonful.

Rub the bread crumbs through a sieve and add the onion and mace. Boil for a few minutes in the vegetable stock, add the butter, and serve.

HARD SAUCE

Butter, ¾ pound.
Powdered sugar, 1 pound.
Nutmeg to suit.

Beat the butter and sugar together until white and creamy, then add the nutmeg.

GOLDEN SAUCE

Nutmeg, ½.
Sugar, 1 cup.
Butter, 1 rounding tablespoonful.
Egg yolks, 2.
Corn starch, 1 tablespoonful.
Water, 2 cups.

Break the nutmeg into pieces and put in a saucepan with the water, boil, and add the corn starch mixed (sifted) with the sugar. Stir over the fire until the corn starch is cooked, then add the butter. Beat the yolks with one tablespoonful of the sauce, then stir quickly into the remainder, which should be immediately removed, as the yolks will curdle if boiled. Strain, and serve.

VANILLA SAUCE

Cream, 2 cups.
Eggs, 3.
Flour, 2 tablespoonfuls.
Sugar and vanilla to taste.

Thicken the cream with the flour and stir in the beaten yolks. Cook a few minutes, stirring all the time. Add sugar to taste. When cool, add the beaten whites, and flavor with vanilla.

ORANGE SAUCE

Oranges, 2.
Eggs, 2.
Butter to suit.
Sugar, 1 cup.
Lemon juice, ¼ cup.

Put the juice of the oranges and the grated rind of one with the sugar into a saucepan. Set on the range and stir till the sugar is melted or dissolved, then strain through a fine sieve to remove the rind. Add the beaten eggs, lemon juice, and butter. Before serving, set in double boiler and stir for a few minutes to melt the butter and thoroughly mix the eggs. Serve hot or cold.

LEMON SAUCE FOR PUDDING NO. 1

Sugar, 2 cups.
Eggs, 2.
Lemons, 2.
Boiling water, 1½ cups.

Add the grated rind and juice of the lemons to the sugar, beat the eggs until light, and add to the sugar, and stir well. Just before serving, add the boiling water and set on the stove, but do not boil. For a richer sauce add one-third of a cup of butter.

LEMON SAUCE NO. 2

Water, 2 cups.
Corn starch, 3 tablespoonfuls.
Butter, 1 tablespoonful.
Sugar, 1 cup.
Lemon, grated rind and juice, 1.

Boil the sugar in the water for five minutes, then stir in the corn starch previously mixed with a little cold water. Stir over the fire ten minutes, then add the grated rind and juice of the lemon and the butter. When the butter is melted, the sauce is ready for use.

SAUCE FOR PLUM PUDDING

Butter, 1 large tablespoonful.
Hot water, 1½ cups.
Lemon juice, 1 tablespoonful.
Flour, 2 tablespoonfuls.
Brown sugar, 1 cup.
Grated nutmeg.

Put the butter into a saucepan; when it has melted stir in the flour and mix well; then pour in gradually the hot water and stir over the fire till well cooked; then add the sugar, lemon juice and a small quantity of grated nutmeg.

_EGGS_

OMELETS

Omelets may be made with asparagus, cauliflower, lima beans, onions, peas, lentils, granose, gluten, rice, nuts, etc.

Boil the vegetables till tender, chop fine, then beat with the eggs and proceed as with plain omelets.

OMELET SOUFFLE NO. 1

Take two eggs, separate whites from yolks, beat whites very stiff, salt, and add yolks, beating just enough to mix yolks with whites. Turn into a hot oiled omelet pan, put in medium hot oven, and bake till done, or to a rich brown. Serve in great haste on being removed from the oven, to prevent falling.

OMELET SOUFFLE NO. 2

Eggs, 4.
Powdered sugar, 2 tablespoonfuls.
Flavoring.

Beat the yolks of the eggs as light as possible, and add the sugar, a few drops of flavoring, and beat to a cream. Beat the whites until you can turn the plate bottom side up, without their falling. Pour the beaten whites and yolks together and mix thoroughly. Put into an oiled baking dish, and dust with powdered sugar. Bake in a moderate oven till a golden brown. Serve at once.

A very delicate souffle is made of whites of eggs beaten stiff, adding a tablespoonful of sugar to two whites, and chopped apricots or peaches. Any kind of marmalade may be used in place of fruit.

PLAIN OMELET (FRENCH)

Break eggs into a dish, whip lightly with egg whip or fork, turn into hot oiled skillet, and place on range. As soon as they begin to set, lift edges of omelet, so that the uncoagulated part can run under, next to bottom of the skillet. When light brown, turn, and cook till light brown on the other side. Fold with knife about one-third over; then toss out on hot platter, so that the one-third fold will be underneath. Garnish with parsley and watercress. Serve at once.

PROTOSE OMELET

Protose, ½ a thin slice.
Eggs, 2.
Minced parsley.
Cooking oil.

Mince the protose fine, break two eggs, separating the whites, beat the yolks a little, and stir the minced protose into them. Beat the whites into a froth, not stiff, and stir into the protose; add a little minced parsley; put a little oil into the omelet pan, and when hot pour in the mixture. Cook a few minutes. Insert a knife between the omelet and pan, and with a sudden turn of the hand fold the omelet in two. Finish cooking in hot oven two or three seconds. Serve hot.

GLUTEN OMELET

Same as plain omelet, adding one tablespoonful of gluten to eggs and cream before whipping. Serve at once on a hot platter.

RICE OMELET

Same as plain omelet, only adding one tablespoonful of cooked rice to eggs and milk before beating. Serve on a hot platter at once.

APPLE OMELET

Same as plain omelet. Serve with a tablespoonful of well seasoned apple sauce, mixed with equal amount of beaten white of egg on side of platter.

GRANOSE OMELET

Same as plain omelet, adding two tablespoonfuls of cream instead of milk, and one or two tablespoonfuls of granose, before whipping.

OMELET WITH TOMATO

Prepare a plain omelet, and when ready to fold, put a layer of baked ripe tomatoes on one half, and fold the other half over it. Serve with or without a tomato gravy as preferred.

ONION OMELET

Make as for plain omelet, placing one dessertspoonful of lightly braized onion on the omelet just before you fold, folding the one-third over the onion. Serve on hot platter at once.

GREEN PEA OMELET

Make as for plain omelet, folding one tablespoonful French peas with a little thick cream sauce over them. Serve at once on hot platter.

ASPARAGUS OMELET

Make as for plain omelet, folding in one tablespoonful of asparagus tips, which have been nicely seasoned. Serve on hot platter at once.

EGG A LA MODE

Bread crumbs, 2 cups.
Milk, 2 cups.
Eggs, 8.
Salt.
Buttered toast or zwieback.

Soak bread crumbs in milk, beat eggs very light, add the soaked bread crumbs, and bake for five minutes. Have ready a hot oiled or buttered saucepan; pour in the mixture, salt, and stir briskly for three minutes. Serve hot on squares of buttered toast or zwieback.

CURDLED EGGS

Bring a kettle of water to a boil, set at back of range for two minutes, then drop in two eggs for each person, and leave for eight minutes. Serve in cups.

JELLIED EGGS

Cook the same as curdled eggs, leaving eggs in fifteen minutes instead of eight.

SHIRRED EGGS

Oil a small platter or granite egg dish, break in fresh eggs, being careful not to break the yolks. Sprinkle with minced parsley, salt, and add a bit of butter. Set in oven and bake till cooked as desired. Serve at once.

CREAM SHIRRED EGGS

Prepare eggs as for shirred eggs, omitting parsley. Pour about one tablespoonful of rich cream over them, salt, set in oven, and bake as desired. Serve at once.

FLOATED EGGS

Take two fresh eggs, separate whites from yolks, put yolks into a soup bowl of hot water, being careful not to break them. Let set two minutes, then place them, bowl and all, into a larger dish of boiling water, and cook till set as desired,--two minutes for medium, four minutes for hard. Meantime beat whites very stiff, mold them in a soup bowl, then float mold on boiling water two or three minutes till nicely set. Then place them on large platter, place yolk in center, garnish with parsley, and serve. In removing whites from bowl, take bowl in left hand, knife in right, dip bowl about one-third in water, then slip knife under edge of mold in the water. The water will get under eggs and float them out easily. This makes a nice dish for the sick, if yolks be boiled hard and whites are cooked rare.

BAKED EGGS IN TOMATO CASES

Take nice, ripe, medium-sized tomatoes, remove the stem and center with sharp paring knife or spoon sufficient to encase an egg nicely. Place them in an oiled granite baking-pan, break an egg into each tomato, salt and sprinkle with chopped parsley, and add a small piece of butter. Set in moderate oven and bake till eggs are medium done. Serve at once.

MUMBLED EGGS

Milk, 1 cup.
Eggs, 6.
Granose biscuit, 3.
Salt.

Put milk on to heat in agate pan; when it begins to boil, break in the eggs, and with a fork stir rapidly till it thickens. It must not be as hard as scrambled eggs. Split granose biscuit in half and heat them in the oven a few minutes. Serve a spoonful of the mumbled eggs on each half of the biscuits. Do not forget to add salt.

SCRAMBLED EGGS WITH SUGAR CORN

Prepare as for scrambled eggs with protose, using nice, tender corn in place of protose. Salt and serve at once on hot platters.

SCRAMBLED EGGS WITH ONIONS

Prepare as for scrambled eggs with protose, using one teaspoonful of lightly braized onion in place of protose. Salt, and serve on hot platters at once.

SCRAMBLED EGGS WITH PROTOSE

Cream or milk, 1 tablespoonful (for one person).
Fresh eggs, 2.
Minced protose, 1 tablespoonful.

Into an oiled skillet containing one tablespoonful of cream or milk break the eggs, slightly whipping them with egg whip or spoon, then add protose. Stir to prevent sticking to bottom, also to thoroughly mix egg with protose. Salt, scramble (soft medium, or hard), as desired. Serve at once on hot platters.

SCRAMBLED EGGS WITH PARSLEY

Prepare as for scrambled eggs with protose, omitting protose and substituting minced parsley.

POACHED EGGS ON TOAST

Serve poached eggs on nice light brown slices of zwieback, or fresh toast if preferred, that has been slightly moistened, not soaked, with hot cream, milk, or water.

POACHED EGGS

Take nice, fresh eggs, as only fresh eggs poach nicely; break them into a pan of hot water, almost boiling. Let pan set on range so that it will not boil; poach as desired,--soft, two minutes; medium, three minutes; hard, five minutes. Serve on platter, garnish with watercress or parsley. Serve while very hot.

POACHED EGGS ON GRANOSE

Heat some granose in the oven a few minutes; put a few spoonfuls on a plate and place poached eggs on top. A small piece of butter may be added to each egg.

_BEVERAGES_

CARAMEL-CEREAL

(A Substitute for Coffee)

For each cup of the beverage required use two tablespoonfuls of the cereal and boil for ten to twenty minutes. Then remove to the side of the range and let steep a few minutes. The strength and aroma of cereal coffee are developed by long steeping.

CHOCOLATE

(Sanitas)

Grate some Sanitas chocolate, place in a saucepan, and to each two ounces allow one cup of cold water. Let it stand until the chocolate is soft, place over the fire, and when it boils, cook one minute. Work it briskly with an egg beater, then serve at once, adding at the last moment a tablespoonful of whipped cream to each cup.

It is considered an improvement by some to use two-thirds chocolate and one-third malted nuts.

Other chocolate is not recommended, as it contains an injurious alkaloid, which in the Sanitas brand is removed by a special process.

FRUIT NECTAR

For every eight parts of fruit juice used add one part of lemon juice and sweeten to taste. A combination of fruit juices, as grape, cherry, and raspberry, makes a very nice nectar, always using the lemon juice. The nectar should be served ice cold.

STRAWBERRY SHERBET

Ripe strawberries, crushed, 4 cups.
Water, 4 cups.
Lemon, sliced very thin, 1.
Powdered sugar, 2 cups.

Mix the strawberries, water, and lemon together, and let stand in glass or earthen jar for two hours; strain through coarse cloth and add the powdered sugar. When sugar is dissolved strain and keep on the ice until served.

MINT JULEP

Sugar, 1 cup.
Mint sprigs, 6.
Strawberry juice, ½ cup.
Juice of 4 lemons.
Water, 1 pint.
Boiling water, 1 cup.
Raspberry juice, ½ cup.
Ice.

Boil sugar and water twenty minutes; crush mint and pour over it one cup boiling water. Let stand five or ten minutes, strain, and pour into the syrup. To this add strawberry, raspberry, and lemon juices. Serve ice cold.

FRUIT CUPS

Lemons, juice and rind, 12.
Powdered sugar, 2½ pounds.
Ice.
Ripe pineapple, 1.
Water, 2 quarts.

Put into a dish the juice of the lemons and the rind sliced very thin. Slice the pineapple into another dish and pour over it half a pound of the powdered sugar. Let stand overnight. In the morning strain off the juices and add the rest of the sugar and the water. Stir till the sugar is dissolved, then strain through a coarse cloth, and serve with crushed ice.

LEMONADE NO. 1

The best lemonade is made from lemon syrup. Into the juice of twelve lemons grate the rind of six. Be careful to exclude all seeds and the inner white skin, as they impart a bitter taste. Let stand overnight. Make thick syrup of white sugar, and when cold strain the lemon juice into it. A tablespoonful added to a glass of water makes a perfect lemonade.

LEMONADE NO. 2

Three lemons to a pint of water makes a strong lemonade. Sweeten to taste.

ORANGEADE

Sugar, 1 cup.
Water, 2 cups.
Orange juice, 2 cups.
Cracked ice.

Boil sugar and water together ten minutes to make a syrup; then add the orange juice and let it cool. When cold, pour into goblets half filled with cracked ice.

APOLLINARIS LEMONADE

Juice of 6 lemons.
Rind of 4 lemons, sliced very thin.
Sugar, 2 cups.
Apollinaris water, ice cold, ¼ bottle.
Cracked ice.

Mix the lemon juice, rind of the lemons, and sugar together and add Apollinaris water. Serve in goblets of cracked ice.

PINEAPPLE LEMONADE

Sugar, 1 cup.
Water, 2 cups.
Ice water, about 4 cups.
Juice of 4 lemons.
Pineapple, freshly grated, 1.

Boil the sugar and water together ten minutes, and then add lemon juice and freshly-grated pineapple. Let this cool, then strain carefully, and add ice-water, about four cups.

_CEREALS_

CEREALS

Grains may be considered perfect food in themselves, as they contain all the food elements in nearly right proportions. Rice is an exception to this, the starch being in excess.

In cooking grains in the form of porridges, they should be introduced into rapidly salted water, beating with a batter whisk so that the grains may be thoroughly mixed with the water and be free from lumps. In cooking coarse grains, as cracked wheat, pearl barley, hominy, etc., keep them boiling, stirring occasionally until the grain does not sink to the bottom, but hangs suspended in the water. If the inner part of a double boiler has been used, it may now be set into the outer boiler, which should be placed on the range where the water will boil rapidly. Replenish the water in the outside boiler from time to time with boiling water.

By setting the grain in boiling water, the indigestible outer portion or cellulose is more completely broken up, and the starch granules are more thoroughly acted upon by the water, the object being to cook the starch and the gluten as thoroughly as possible. If the grains are cooked in a double boiler, they will not need to be stirred after they are set, except when cooked in a very large quantity. The cooking should be continuous and the length of time varies according to the varying proportion of gluten in the grain. The larger percentage of starch, the shorter the time required in cooking. Grains combine nicely with fruits, and may be cooked or served with either fruit or fruit juices.

OATMEAL

Oatmeal, 1 cup.
Water, 1 quart.

Put water into a double boiler, place on the range, and when boiling add oatmeal. Boil until it thickens and finish in double boiler. Cook five hours.

ROLLED OATS

Rolled oats, 1½ cups.
Water, 1 quart.

Put water into a double boiler, place on the range, and when boiling add rolled oats. Boil until it thickens and finish in double boiler. Cook four hours.

CRACKED WHEAT

Water, 4 cups.
Salt, 1 teaspoonful.
Cracked wheat, 1 cup.

Put water into the inner double boiler, place on the range, and when boiling add salt and cracked wheat. Boil rapidly until grains do not sink when the dish is lifted from the range. Place in the outer boiler and cook constantly for four or five hours.

PEARL WHEAT

Water, 4 cups.
Pearl wheat, washed, 1 cup.
Salt.

Boil water in the inner double boiler, add pearl wheat, and salt. Place in the outer boiler and cook five or six hours.

PEARL BARLEY

Pearl barley, well washed, 1 cup.
Water, 4 cups.

Put cold water into double boiler and add pearl barley. Heat slowly and cook about six hours.

FARINA

Milk, or water, 6 cups.
Farina, 1 cup.
Salt.

Put the milk or water in the inner part of a double boiler, place on the range, and when boiling add salt and farina. Let it boil for two or three minutes, stirring all the time. Then place in a double boiler and cook one hour. If milk is used, it should first be simmered or scalded in a double boiler, and then placed on the range and the milk will boil almost immediately. In this way the milk will not be so liable to scorch as if it was put on the range at first. This rule will apply to all grains cooked with milk.

RICE (SOUTHERN STYLE)