Chapter VII: Part 7

Put a small handleless cup or glass in the centre of a plate and encircle it with 6 of the smallest white leaves of lettuce. On each leaf place 2 small white firm button mushrooms, which have been freshly gathered and carefully washed but not peeled. Fill the cocktail glass three quarters full of sauce made of 1/2 cup of tomato chutney, 1 teaspoon of lemon juice, 2 drops of tabasco (more if liked very hot), and 1/2 teaspoon of salt. Set the plates in the refrigerator for half an hour. Deliciously prepared "Cocktail" sauce can be purchased in bottles.

CANNED MUSHROOM "COCKTAILS"

In each cocktail glass put 8 or 10 button mushrooms, and cover them well with the cocktail sauce. Or use canned cêpes and serve in green pepper cases.

PIMENTO "COCKTAILS"

Cut squares, an inch across, from sweet pimentos (canned), and put 8 or 10 of these in each glass; cover well with cocktail sauce and serve ice-cold, with celery.

BEET SAVOURY

Use 1 large pickled beet and arrange neat slices on squares of bread; in the centre of the beet put a ring of hard-boiled sliced egg, filled with the riced egg-yolk, and fill each corner with chopped chives.

BEET AND EGG SAVOURY

Chop equal parts of pickled beet and the whites of hard-boiled eggs together, and arrange on toast or bread with the riced yolks of the eggs, mixed with a little chopped chives or parsley, in a cone on the centre. Season well.

BROWN-BREAD SAVOURY

Cut brown bread into shapes, spread with butter, then heavily with cream cheese containing some salt, and cross two evenly cut strips of pimento on each piece of bread thus prepared. At the juncture of the strips of pimento place a slice of pimola, and put one in each space on the cheese. Sprinkle with paprika, and put a few capers here and there.

CUCUMBER SAVOURY

Cut bread in rounds and arrange on it neat slices of cucumber, the edges serrated before slicing by drawing a silver fork lengthwise of the cucumber. Sprinkle with salt and paprika, and on each slice put a ring from a small sliced onion, or arrange instead the tiny German pearl pickled onions between the slices of cucumber. Sprinkle a little lemon juice over to serve. A variation is made by using chopped chives only, or each ring of onion may be filled with them.

CREOLE SAVOURY

Toast one side of shaped pieces of bread, and butter the untoasted side, and on it spread a layer of chopped tomato mixed with half as much chopped green pepper and some salt. Put in the oven or under the gas flame for five minutes, and upon removing arrange a cone of finely chopped onion in the centre of each.

EGG SAVOURY

Use fresh bread slightly toasted or less soft bread without toasting. Cut in squares, diamonds, or rounds, and sprinkle with Worcestershire sauce, or any good sauce, then cover neatly with the chopped whites of hard-boiled, well-salted eggs, on which arrange a centre of the riced yolks. Put a round slice from a black pickled walnut on each corner, dot with capers, and sprinkle with paprika.

HORSE-RADISH SAVOURY

Spread oblong pieces of bread thinly with mustard, cover with a layer of chopped whites of hard-boiled eggs mixed with a little grated horse-radish, arrange capers in strips crosswise of the bread, and between these sprinkle the hard-boiled yolks of the eggs which have been riced or pressed through a sieve. At the corners and in the centre place thin slices of gherkins.

MUSTARD SAVOURY

Cut shaped pieces of bread and spread with made mustard. Cover them with chopped hard-boiled eggs mixed with a little chopped chives. Arrange capers in lines or any pattern on this. Season well.

NEUFCHÂTEL SAVOURY

Mix Neufchâtel cheese with 1/4 as much butter and rub to a cream, and then squeeze through a tube onto salted, hot crackers, forming star-like rosettes. Sprinkle with paprika, garnish with capers.

ONION SAVOURY

Use shaped pieces of bread and spread thinly with butter, then arrange a quarter-inch layer of finely minced Spanish onion mixed with chopped parsley and slightly dampened with tomato sauce; put in the centre of each the ring of a slice of hard-boiled egg, with a slice of pickled walnut fitted into it.

PICKLE SAVOURY

Spread any savoury sauce and then cream cheese on oblong pieces of bread, and arrange on this thin slices of small sour pickles in a neat row, lengthwise. Sprinkle with paprika.

STUFFED OLIVE SAVOURY

Arrange on squares of bread spread with tomato or any tart sauce strips of riced yolk of hard-boiled egg; form squares by placing them both ways of the bread, and in each put a ring of the white of hard-boiled egg sliced, and fill the centre with a slice of pimola or any other stuffed olive.

CAPER SAVOURY

Make same as the above using capers to fill the egg rings.

TOMATO MAYONNAISE SAVOURY

Chop tomatoes and mix with them a thick mayonnaise, either plain or flavoured with herbs. Spread on shaped pieces of bread, and garnish with thin rings sliced from green peppers.

TOMATO SAVOURY

Cut rounds of bread the size of the tomatoes to be used and toast one side; then butter the other side and arrange on each a slice of tomato, dredge with salt, pepper, and dry mustard, sprinkle with mushroom catsup or walnut catsup, and set under the burners of a gas stove for five minutes or until heated but not softened. Garnish with watercress to serve.

LIPTAUER SAVOURY

Spread shaped pieces of bread with "Liptauer cheese" and garnish with slices of pickle.

SWEET PIMENTO SAVOURY

Toast fresh bread slightly, cut into shapes and butter one side, and on this arrange a trimmed piece of canned Spanish pimento sprinkled with celery salt, and set under the gas flame of a gas stove for five minutes to heat.

ROUNDS OF TOAST

To make rounds of bread or toast take an empty tin the size required and press it firmly into a slice of bread, thus cutting the round evenly and neatly.

Cutters for cutting vegetables into fancy shapes are convenient for savouries.

One farmer said to me, "You cannot live on vegetable food,
for it furnishes nothing to make bones with;" and so he
religiously devotes a part of his day to supplying his
system with the raw material of bones, walking all the
while he talks, behind his oxen, who, with vegetable made
bones, jerk him and his lumbering plow along in spite of
obstacles.

I have found repeatedly of late years that I cannot fish
without falling a little in self-respect.

Henry David Thoreau.

SANDWICHES

The recipes given under Savouries can also be used in making sandwiches, and originality can have full play here as in the making of dainty and appetising savouries.

SAVOURY BUTTER SANDWICHES

Use unsalted or slightly salted butter, and with a silver knife press into it any flavour desired,--onion juice, paprika, various sauces, chopped peppers, or capers,--using 1 teaspoon of minced herbs, etc., to each tablespoon of butter. Spread in sandwiches.

PROVIDENCE HOUSE CLUB SANDWICHES

Cut fresh bread in medium thick slices, trim the four edges, and butter it with butter somewhat softened by warmth. On one side of two slices which belong next to each other put thinly sliced peeled tomatoes, filling in bits to cover the bread neatly. Press 4 or 5 slices cut from pickled walnuts into the juicy parts of the tomatoes, lay 6 or 7 capers also in, and use half a teaspoon of the tiny German pearl onion pickles to each sandwich. Sprinkle with salt, pepper, and celery salt, and spread with mayonnaise. Press the other piece of bread firmly on, and wrap in waxed paper for picnics.

Vary with chopped chives, tarragon leaves, French dressing, etc.

APPLE SANDWICHES

Arrange thinly sliced, cored apples between layers of buttered bread from which the crust has been cut. Sprinkle with salt and spread with mayonnaise, into which a few chopped nuts have been mixed.

CREOLE SANDWICHES

Trim and butter squares of bread and fit to them thinly sliced tomatoes, and spread with thin mustard; slice green peppers very thin, and arrange sections of the rings here and there over the tomatoes. Use a little minced chives or shallot, or onions, and season with salt and pepper and lemon juice or some sauce.

BOMBAY SANDWICHES

Spread squares of bread with curry paste, and cover with chopped tomato to which is added a little chopped onion and the same amount of chopped sour apples. Season with salt.

PEANUT-BUTTER SANDWICHES

Spread small oblong pieces of bread, from which the crust is cut, with peanut butter blended with cream, and press firmly together.

EGG SANDWICHES

Break 2 eggs into a frying pan containing a little melted butter and let them spread, breaking the yolk with a spoon after they are in the pan; let them fry until the edges begin to brown, then season with salt and pepper, and sprinkle with chopped chives. Cut pieces out to fit the bread slices to be used, and, after trimming and buttering the bread, arrange them on one side of the sandwich. Use with no other flavouring, or sprinkle with Worcestershire sauce, or spread with mustard. Wrap in waxed paper for picnics.

NUT SANDWICHES

Mix chopped nuts in thick cream or mayonnaise, and spread between slices of bread, either with or without a lettuce leaf. Sprinkle with cayenne.

LETTUCE SANDWICHES

Spread oblong slices of trimmed bread with butter, lay a lettuce leaf between, trimmed to size, and spread with plain or green mayonnaise.

PIMOLA SANDWICHES

Butter small squares of bread and arrange on them sliced pimolas or any stuffed olives, sprinkle with lemon juice, or spread with mayonnaise.

PICKLE SANDWICHES

Slice large pickles and arrange them between buttered bread slices. If German Dill pickles are used and German flavours liked sprinkle with caraway seeds, and use rye bread.

CHEESE SANDWICHES

Cut American or Swiss cheese very thin, spread with mustard, and place a piece, trimmed to the size of the bread used, between two pieces of buttered white or rye bread.

GERMAN SANDWICHES

Use rye or "black" bread, with caraway seeds baked in it, spread the two slices with unsalted butter, and on one arrange thin slices of Swiss cheese; spread this with German or French mustard, and arrange on it 2 or 3 slices of Dill pickles.

HONOLULU SANDWICHES

Pare and core 3 apples, stem and seed 2 sweet green peppers, and put them through a vegetable mill. Mix them into 2 Neufchâtel cheeses, and use as filling for brown or white bread sandwiches.

He prayeth well who loveth well
Both man and bird and beast;
He prayeth best who loveth best
All things both great and small;
For the dear God who loveth us,
He made and loveth all.

Coleridge.

PASTRY, PATTY CASES, Etc.

PIE-CRUST

Shortened pie-crust is made by using for one pie 2/3 of a cup of flour, with 1/3 of a teaspoon of baking powder and 1/4 of a teaspoon of salt in it. Sift this onto 1/2 a cup of cocoanut butter or 1/2 a cup of butter, or these two in equal proportions, dampen with ice-water, and roll out five or six times. Keep ice-cold until used.

EASY PUFF PASTE

Use a chopping bowl for mixing the paste, and into it put 4 cups of flour (sifted), 1 tablespoon of sugar and 1 teaspoon of salt, adding it a spoonful at a time. Use 2 cups of butter, chopping it into the flour until it is as fine as possible. Beat 2 eggs for five minutes and add to them the juice of one lemon and 1/2 cup of very cold water, and stir this gradually into the paste. When mixed lift the paste to a well-floured pastry board, roll it into a rectangular shape, fold it over onto itself from the four sides, then roll again, and repeat this process four times. Now fold into a thin piece of linen, and place on a plate near the ice in the refrigerator, and let it stand half an hour or more. Roll out again and use for patties, or pie-crust.

TIMBALE CASES

Make a batter of 3/4 of a cup of flour, 1/2 cup of milk in which 1 egg has been beaten, 1 teaspoon of sugar, 1 saltspoon of salt, and at the very last add 1 tablespoon of olive oil. Dip the timbale iron in the batter, then in hot vegetable fat, taking care it does not touch the bottom of the pan. When a golden brown remove and place on paper to drain, and proceed thus until a sufficient number has been made. Fill with chestnuts, mushrooms, etc., in sauce, and reheat in the oven after filling.

BATTER FOR FRITTERS

Make as for timbale cases and dip the vegetables or fruit to be fried in it, and fry until golden brown in hot fat.

PASTRY FOR PATTY PANS OR CASES

Instead of frying-batter for timbale cases a paste can be made with 1 1/2 cups of flour, 1 egg-yolk, and 3 tablespoons of butter well-mixed and dampened to the proper consistency by using perhaps 1/2 cup of cold water. Roll out very thin, about 1/16 of an inch, and press into the small pans or moulds after buttering them. Trim neatly, and press a little cup of buttered tissue paper in each, fill this with rice to protect the inside from too much heat and to keep flat on the bottom, and bake in a rather slow oven. Do not turn out until cooled, and do not fill until wanted.

Ordinary pastry may be used also to line moulds for patty cases, timbales, etc.

POTATO CRUST

Boil good-sized potatoes with the skins on, peel while hot, and press through a ricer or sieve, mix with an equal quantity of white flour or whole wheat flour and a little salt, and dampen with cream. Press together and roll out for top crust of vegetable pies.

ESSEX PASTRY

Mix equal parts of mashed potato and flour pastry, and use baked in small squares as a garnish, or as a covering for deep vegetable pie.

DUMPLINGS

Sift 2 cups of flour, add to it 1 heaping teaspoon of baking powder and 1/2 teaspoon of salt, and sift again. Stir into this 1 scant cup of milk, or just enough to make a dough that can scarcely be handled without sticking to the fingers. Drop in boiling vegetable stock or into a stew and let boil rapidly ten minutes, taking great care not to uncover the kettle until just as the dumplings are removed. Serve at once in the stew or with brown sauce.

CROUTONS

Cut slices 1/4 of an inch thick of stale bread, and with a knife cut across both ways to make tiny squares. Dry a few moments, then toss in a little hot butter to brown and serve warm.

BREAD CRUMBS

A jar of bread crumbs should always be kept on hand. Use stale bread, break it into bits, and brown it slightly in the oven. Then with a roller, or in a mortar, crumble it and crush it to powdered crumbs. If a jar of light crumbs and one of golden brown crumbs are kept ready, they will be found most convenient.

A small unkindness is a great offence.

Hannah More.

A FEW HOT BREADS

BAKING POWDER BISCUITS

Take 2 tablespoons of butter and sift onto them lightly 2 cups of flour in which 1 heaping teaspoon of baking powder is mixed, and with freshly washed, cool hands mix the flour and butter thoroughly together, then pour on slowly, stirring with a wooden spoon, 1 cup of milk; with most flours this cup of milk or a very little less will make the biscuit dough of the proper consistency, but if too thin or too thick, judgment must be used, as the dough should be so that with well-floured hands it can scarcely be handled, but can with rapid motions be made into a roll which will keep its shape when put on a well-floured bread board. It should then be rolled lightly with a roller to the thickness of three quarters of an inch, and with a biscuit cutter, the edge of which should be dipped in flour before using, cut the rounds quickly out and place them at once in a shallow buttered pan and set in the oven. They should be properly cooked in eighteen or twenty minutes. The smallest sized baking powder tin is exactly the right size for a biscuit cutter.

This same recipe makes dumplings, strawberry short-cake, and the top of vegetable pies.

POP OVERS

Mix 1 saltspoon of salt with 1 cup of flour, and add slowly enough from 1 cup of milk to just make a smooth paste; stir this well, then add the remaining milk and the beaten yolk of 1 egg, and then the white whisked to a stiff froth. Put the batter in buttered gem pans or earthenware cups, and cook in the oven about twenty-five minutes, or until browned and standing very high. Serve at once.

GRAHAM GEMS

Mix 2 cups of whole wheat flour, 1/2 teaspoon of salt, 1 tablespoon of sugar, and stir onto this 1 cup of milk containing the beaten yolks of 2 eggs, then add the beaten whites of the eggs, and put in hot buttered gem pans. Bake about twenty-five minutes.

TENNESSEE CORN BREAD

Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of granulated sugar, and 1 cup of milk; mix 1/2 cup of white flour, 1 cup of yellow corn meal, and 3 teaspoons of baking powder, and sift these into the milk, stirring constantly. The batter should be thin enough to spread readily when poured into the inch-deep baking pan. Just before pouring in the batter put 1 tablespoon of butter in the baking tin and when it melts, stir the batter into it; this is the secret of crisp brown bottom crust and was learned from an old negro cook. Bake twenty minutes to half an hour or until tinged with brown.

SOUTHERN RICE MUFFINS

With 1 cup of boiled rice put 1 cup of milk, 1 tablespoon of butter, the beaten yolks of 2 eggs, 1 1/2 cups of flour, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1 heaping teaspoon of baking powder. After mixing well add the well-beaten whites of the eggs, pour into hot buttered gem pans, and bake in a quick oven from twenty to twenty-five minutes.

RICE GRIDDLECAKES

Mix well together 2 eggs, 2 cups of milk, 1/2 teaspoon of salt, 1 tablespoon of sugar, 2 cups of flour, 2 teaspoons of baking powder, and 1 1/2 cups of boiled rice. Bake on a hot buttered griddle, browning both sides.

CORN CAKES

In 1 1/2 cups of sour milk put 1 teaspoon of soda, 1 beaten egg, 1 tablespoon of sugar, 1 teaspoon of salt, 1 scant 1/2 cup of white flour, and thicken with enough yellow corn meal to make a thin batter. Fry a golden brown on a hot buttered griddle.

WHEAT CAKES

Beat 2 eggs lightly and pour over them 2 cups of milk; mix 2 teaspoons of baking powder with 2 cups of flour and 1/2 teaspoon of salt, and sift lightly into the milk, stirring constantly. Cook in small pancakes on a hot buttered griddle.

GINGERBREAD

Beat the yolks of 2 eggs lightly, melt 1/2 cup of butter and add to the eggs, then stir in 1/2 cup of milk, 1 teaspoon of soda, and 1 1/2 cups of dark molasses. Then add slowly 3 cups of sifted flour and 1 tablespoon of ginger, and after beating the whites of the eggs to a stiff froth stir them in with a fork. Bake in an inch-deep baking pan in a slow oven for three quarters of an hour.

SUNDAY MORNING WAFFLES

Beat 2 eggs thoroughly, and add to them 2 cups of milk and 1 saltspoon of salt, and sift into the milk 2 cups of flour containing 2 heaping teaspoons of baking powder, stirring constantly. Some flour thickens more than others, and if more must be added sift it before stirring in. The secret of the excellence of waffles is not getting the batter too thick; it must spread readily when put upon the iron but not run. Melt 1 tablespoon of butter and put it in the batter at the last moment. Butter the hot waffle iron, using a bristle brush an inch or so wide for the purpose, over half-fill the iron with batter (using a large spoon), let one side brown, and then turn, to brown the other. Divide into the four parts indicated by the iron and serve with maple syrup.

God made all the creatures
And gave them our love and our fear,
To give sign that we and they
Are His children,--one family here.

Robert Browning.

PLUM PUDDING AND MINCE PIE

PLUM PUDDING

Blanch 1 cup of almonds and 1/2 cup of Brazil nuts, and put them through a fine grinder; add to them 1 cup of blanched chopped walnuts, and mix with these 2 cups of very fine bread crumbs, 1/2 cup of butter, 1/2 cup of brown sugar, the grated rind of 3 lemons (washed well before grating), 2 cups of seedless raisins, 2 cups of currants, 2 cups of light Sultana raisins, 1 cup of mixed candied peel finely shredded, and when well blended stir into this six slightly beaten eggs and 1 teaspoon of salt. Put in a pudding basin and steam or boil for eight hours; boil several hours to reheat the day it is to be used. Serve with brandy sauce and nun's butter.

PLUM PUDDING SAUCE

Beat 1 egg until very light, stir into it 1 cup of sugar, and when blended add 3 tablespoons of boiling water and cook over boiling water for five minutes, adding 1 wineglass of brandy during the last two minutes' cooking.

NUN'S BUTTER

Beat 1/2 cup of butter until creamy, and add slowly to it 1 cup of powdered (or granulated) sugar. Add 1 tablespoon of vanilla, lemon, or brandy, and a sprinkling of grated nutmeg.

MINCE PIE

Bake 3 large apples, and press them through a sieve to remove skins and cores; grate the rinds from 3 lemons, and add this and the juice of the lemons to the apple pulp; wash, pick over, and bruise in a mortar 1 cup of currants; stone 2 cups of raisins, and cut them in slices. Mix these all well together, chop into them 1 cup of butter (or cocoanut butter), a little salt, 4 cups of brown sugar, 1 tablespoon of candied lemon peel, 1 tablespoon of candied citron, and 1 tablespoon of candied orange peel, all well minced, and after stirring well, add 2 tablespoons of orange marmalade and 1/2 cup of good brandy. Put in sealed glass jars, cover with wax or brandied paper before the jar is closed, and use for pies in two weeks.

"Wilt thou draw near the Nature of the gods? Draw near them
in being merciful. Sweet mercy is nobility's true badge."

Shakspere.

MENUS

Menus in a cook-book are perhaps not always worth the space devoted to them, but as the beginner in Vegetarianism often finds the arranging of a menu in such a way that it does not depart too far from the accustomed manner of serving food the most difficult part of the task she has set herself, a few menus are here given, more with an idea of showing what dishes are most suitable as Entremets, Piecès de Resistance, and Entrées, than with the thought that they will be followed absolutely, for they can of course be changed in many ways, and very much simplified for ordinary use, and amplified for formal occasions.

THANKSGIVING DINNER

FRESH MUSHROOM COCKTAIL

PIMOLAS CELERY

...

CREAM OF ARTICHOKES

CRACKERS RADISHES

...

ASPARAGUS IN DUTCH BUTTER

...

MICHAELMAS LOAF

MASHED POTATOES ROAST SWEET POTATOES
CRANBERRY SAUCE BAKED CELERY

...

TOMATO SALAD WITH MAYONNAISE

...

FROZEN CRANBERRY PUNCH

MINCE PIE PUMPKIN PIE
NUTS AND RAISINS FRUIT

COFFEE

CHRISTMAS DINNER

PIMENTO COCKTAIL
OLIVES

...

MUSHROOM STEW

CRACKERS CELERY

...

FRIED EGG-PLANT WITH SAUCE TARTARE

...

CHRISTMAS LOAF

POTATOES SOUFFLÉ GLAZED ONIONS

CHILLED APPLE SAUCE

...

CRÊME DE MENTHE PUNCH

...

WALDORF SALAD

...

PLUM PUDDING

BRANDT SAUCE HARD SAUCE

...

NUTS RAISINS FRUIT

COFFEE

EASTER DINNER

CREAM OF GREEN PEA IN CUPS

...

FRESH MUSHROOM PATTIES

...

ROAST NUT AND BARLEY LOAF

CREAMED NEW POTATOES MINT SAUCE

NEW PEAS PAYSANNE

...

FRUIT SHERBET

...

DESSERT

A DOZEN DINNERS

BLACK BEAN SOUP OLIVES

...

JERUSALEM ARTICHOKES IN BUTTER

STUFFED TOMATOES
GERMAN SPINACH
DELMONICO POTATOES

...

LETTUCE SALAD

...

DESSERT

----====||||====----

BEET SAVOURY

...

TOMATO-OKRA SOUP

SMALL CRACKERS CELERY

...

GLORIFIED CARROTS

...

ASPARAGUS TIPS IN BUTTER

POTATO CASES PEAS

...

DESSERT

----====||||====----

CREAM OF CARROTS

GREEN PEAS IN PATTY CASES

...

BRUSSELS SPROUTS WITH CHESTNUTS
TURNIPS WITH POTATO
CREAMED ONIONS

...

NARRAGANSETT SALAD

...

DESSERT

----====||||====----

CALCUTTA BISQUE

...

TOMATOES CASINO

...

STEAMED NUT LOAF WITH CAPER SAUCE

LEEKS IN BUTTER ROAST POTATOES

...

CELERY SALAD

...

DESSERT

----====||||====----

HEILBRONN SOUP

...

BUTTON MUSHROOMS IN TIMBALE CASES

...

CELERY IN CASSEROLE

POTATO CROQUETTES SPINACH SOUFFLÉ

...

PIMENTO SALAD

...

DESSERT

----====||||====----

CLEAR CONSOMMÉ CROUTONS

...

GLOBE ARTICHOKE WITH SAUCE HOLLANDAISE

...

STUFFED PEPPERS POTATO STRAWS

GRILLED TOMATOES

...

WATERCRESS SALAD

...

DESSERT

----====||||====----

CREAM OF GREEN PEA

...

FRESH ASPARAGUS ON TOAST

...

STUFFED CUCUMBERS.

NEW POTATOES, CREAMED DEVILLED TOMATOES

...

MUSHROOMS IN CASES

...

DESSERT

----====||||====----

MULLIGATAWNY SOUP

...

LADIES CABBAGE IN RAMEKINS

...

CHESTNUT PURÉE

MOCK NEW POTATOES CREAMED BEETS

...

FETTICUS SALAD

...

DESSERT

----====||||====----

JULIENNE SOUP

...

CREAMED SALSIFY PATTIES

...

MUSHROOMS IN CASSEROLE

MASHED POTATOES GREEN STRING BEANS

...

BANANA FRITTERS

...

DESSERT

----====||||====----

CREAM OF CELERY

OLIVES RADISHES

...

CHESTNUTS IN CASES

...

BRUSSELS SPROUTS CREAMED

ROAST POTATOES FRENCH BEANS

CREOLE CROQUETTES

...

CELERY SALAD

...

DESSERT

----====||||====----

COCKIE-LEEKIE SOUP

...

FRIED ARTICHOKES TARTARE

...

ITALIAN CAULIFLOWER RICED POTATOES

NUT CROQUETTES

...

RUSSIAN CUCUMBER SALAD

...

DESSERT

----====||||====----

PURÉE MONGOLE

OLIVES

...

ESCALLOPED POTATOES VEGETABLE CASSEROLE

...

CELERY PATTIES

...

ROMAINE SALAD

...

DESSERT

A DOZEN LUNCHEONS

CREAM OF CORN IN CUPS

...

EGG TIMBALES WITH TOMATO SAUCE

...

ARTICHOKES VINAIGRETTE

...

DESSERT

----====||||====----

BUTTON MUSHROOM COCKTAILS IN PEPPER CASES

...

BAKED CELERY

PEAS IN CASES POTATO NUT CROQUETTES

...

ITALIAN SALAD

...

DESSERT

----====||||====----

CREAM OF SPINACH

...

FRIED EGG-PLANT WITH TOMATO SAUCE

...

SPINACH WITH CHEESE, IN PATTY CASES

POTATOES AU GRATIN

...

GRAPE-FRUIT SALAD

...

DESSERT

----====||||====----

BROWN BREAD SAVOURY

...

CLEAR CONSOMMÉ IN CUPS

...

EGGS CARMELITE
FRIED POTATOES SOUFFLÉ
CAULIFLOWER FRITTERS

...

LETTUCE-PIMENTO SALAD WITH CHEESE BALLS

...

DESSERT

----====||||====----

TOMATO-CORN CREAM

...

FILLED MUSHROOMS
STUFFED PEPPERS
CREAMED TOMATOES
POTATOES AND CHEESE

...

CHERRY SALAD

...

DESSERT

----====||||====----

TOMATO-MAYONNAISE SAVOURY

...

CREAM OF RICE

...

BOILED BANANAS WITH TOMATO SAUCE
MUSHROOM LOAF
PHILADELPHIA SALAD

...

DESSERT

----====||||====----

CREAMED PIMENTOS

...

SALSIFY IN COQUILLES

...

MUSHROOMS SUR CLOCHE

...

PINEAPPLE AND CELERY SALAD

...

DESSERT

----====||||====----

CANTON STEW

...

NUT CROQUETTES WITH SAUCE

...

RICE CZARINA POTATOES IN CRADLES

...

PINK-EGG SALAD

...

DESSERT

----====||||====----

PIMENTO COCKTAIL

...

CORN IN TOMATO CASES

...

MACARONI BIANCA

...

SPECIAL MIXED SALAD

...

DESSERT

----====||||====----

CAPER SAVOURY

...

CREAM OF ARTICHOKE

...

CHOP SUEY
ITALIAN CROQUETTES

...

POLISH SALAD

...

DESSERT

----====||||====----

FRESH MUSHROOM COCKTAIL

...

LIMA BEAN CREAM IN CUPS

...

BORDEAUX PIE
PARISIAN POTATOES

...

ASPARAGUS VINAIGRETTE

...

DESSERT

----====||||====----

CREOLE SAVOURY

...

CARROTS DELMONICO EN CASES

...

MUSHROOMS IN CASSEROLE

STUFFED TOMATOES POTATOES DUCHESSE

...

ARTICHOKE SALAD

...

DESSERT

The wolf also shall dwell with the lamb, and the leopard shall
lie down with the kid; and the calf and the young lion and the
fatling together; and a little child shall lead them.

And the cow and the bear shall feed; their young ones shall lie
down together; and the lion shall eat straw like the ox.

And the sucking child shall play on the hole of the asp, and the
weaned child shall put his hand on the cockatrice' den.

They shall not hurt nor destroy in all my holy mountain: for the
earth shall be full of the knowledge of the Lord, as the waters
cover the sea.

Isaiah xi, 6-9.

INDEX

Introduction, 11 The Kitchen, 29 The Dining Room, 35 Seasoning, 39 Measuring, 39 Thickening, 40 An Herb Garden, 40 Gelatine, 41 Fat for Frying, 41 Canned Goods, 41

SOUPS

Vegetable Stock, 45
A Simple Consommé, 45
Clear Bouillon, 46
Cream of Artichoke, 47
with Nasturtiums, 47
Lima Beans, 50
Carrot and Onion, 52
Carrots, 53
Cauliflower, 53
Celery, 54
Cheese, 53
Chestnut, 55
Corn, 55
Curry, 56
Lentil, 59
Onion, 61
Green Pea, 63
Rice, 65
Spinach, 67
Tomato, 70
Vegetable, 74
Soup, Asparagus, 48
Barley and Tomato, 48
Black Bean, 48
Belgian, 49
Plain Bean, 49
Brown Bean, 49
Red Bean, 50
Dutch Cabbage, 51
Calcutta Bisque, 51
Canton Stew, 51
Carrot Broth, 52
Chestnut, 54
Cockie-Leekie, 56
Creole, 56
Florentine, 57
Heilbronn, 57
Julienne, 58
Red Lentil, 58
Purée Mongole, 59
Hungarian, 59
Mushroom Bisque, 60
Mushroom, 60
Mushroom Stew, 61
Noodle, 61
Okra, 61
Onion au Fromage, 62
New Green Pea, 62
Split Pea, 63
Princess, 64
Potato, 64
German Potato, 64
Potato (Flora), 65
Rice and Tomato, 65
Rice-Okra, 66
Salsify (Oyster Plant), 66
Spinach-Tomato, 67
Sorrel (French), 68
Sorrel (German), 68
St. Germaine, 68
Spaghetti, 69
Scotch Broth, 69
Spanish Tomato, 70
Tomato-Tapioca, 70
Tomato and Corn, 71
Tomato-Macaroni, 71
Tomato, 71
Tomato-Okra, 71
Mulligatawny, 72
Vegetable No. 1, 72
Vegetable No. 2, 73
Vegetable No. 3, 73
Vegetable No. 4, 73
Vegetable No. 5, 74
Vegetable Marrow, 75

VEGETABLES

Artichokes (Jerusalem) in Butter, 79
au Gratin, 79
with Tomato Sauce, 79
with French Sauce, 80
Fritters, 80
Fried, 80
French Fried, 80
Tartare, 81
Fried with Tomato Sauce, 81
Lyonnaise, 81
Purée, 81
Newburg, 82
Artichokes (Globe), 82
to steam, 83
to boil, 83
with Mushrooms, 84
Vinaigrette, 84
Fonds, 84
Asparagus, 85
with White Sauce, 85
with Dutch Butter, 85
Tips, 86
White, 86
Vinaigrette, 86
Fried Tips, 86
Tips with White Sauce, 87
in Bread Cases, 87
Escalloped, 87
Apples, Griddled, 88
Apple Fritters, 88
Bananas, boiled, 88
with Tomatoes, 88
Banana Fritters, 89
Boston Beans, 89
Beans, Green String, 90
Golden Wax, 90
French, 90
Deutschland, 90
Florentine, 91
and Corn, 91
Italian, 91
Spanish, 92
Lima, 92
Lima Hollandaise, 93
Lima Creamed, 93
Lima Sauquetash, 93
Beets, 94
Creamed, 94
Virginia, 94
Piquant, 95
German, 95
Pickled, 95
Brussels Sprouts, 96
in Dutch Butter, 96
with Celery, 96
with Chestnuts, 97
Lyonnaise, 97
Creamed, 97
in Bread Cases, 97
Cabbage, 98
New England, 98
Western, 98
Sarmas, 99
Lichtenstein, 99
Lady, 100
Cold Slaw, 100
German Red, 100
Hungarian, 100
Pickled Red, 101
Carrots, Creamed, 101
with Potatoes, 102
Sauté, 102
Glorified, 102
Glazed, 103
Delmonico, 103
Soufflé, 104
Cauliflower, 104
Creamed, 104
au Gratin, 105
German, 105
Italian, 105
Fritters, 105
Celery, Creamed, 106
in Brown Sauce, 106
in Casserole, 106
Baked, 107
Cêpes, 107
Corn, Boiled, 108
Roasted, 108
Pudding, 108
in Cases, 108
Creole, 109
and Tomato Pie, 109
Chowder, 109
Rhode Island Escallop, 110
Cucumbers, Stewed, 110
Stuffed, 110
Egg Plant with Sauce Tartare, 111
with Tomato Sauce, 111
Endive, Creamed, 111
Kohlrabi, 112
au Gratin, 112
Lentils, Egyptian, 112
German, 113
Lentil Pie, 112
Leeks, 113
Mushrooms, 114
Stewed, 114
German, 114
Newburg, 115
on Toast, 115
Grilled, 116
Sur Cloche, 116
in Casserole, 116
Filled, 117
with Truffles, 117
with Peas, 117
with Onions, 117
with Egg, 118
Canned, 118
Czarina, 119
Mushroom and Chestnut Ragout, 115
Loaf, 119
Okra, Stewed, 120
Okra and Grilled Tomatoes, 120
with Tomato Sauce, 120
and Tomato Escallop, 120
Onions, Boiled, 121
Creamed, 121
with Brown Sauce, 121
au Gratin, 122
with Cheese, 122
Escalloped, 122
Baked with Chestnuts, 122
Soufflé, 123
Bordeaux, 123
and Tomato Escallop, 124
Beatrice, 124
Stuffed, 124
Fried, 125
French Fried, 125
in Potato Cradles, 126
Small, 126
Glazed, 126
and Apples, 126
Parsnips, Boiled, 127
in Butter, 127
Fried, 127
French Fried, 127
Broiled, 128
Peas, Green, 128
Paysanne, 128
Canned, 128
with Onion, 128
Peppers, Stuffed, 129
with Mushrooms, 129
with Rice, 129
with Egg, 130
with Corn, 130
Escalloped with Corn, 130
Fried, 131
Pimentos, Creamed, 131
Rolled, 131
with Okra, 132
with Tomato, 132
Potatoes, 132
Mashed, 133
in cases, 133
Soufflé, 134
Riced, 134
Mashed with Onion, 135
Baked, 135
Roast, 135
Denver, 135
Broiled, 136
Fried Soufflé, 136
Whole Fried, 136
French Fried, 137
Parisian, 137
Lyonnaise, 138
German Fried, 138
Creamed, 139
Escalloped, 139
Delmonico, 140
Oak Hill, 140
Heilbronn, 140
Curried, 142
Rennequin, 142
and Cheese, 143
Escallop with Onion, 143
New, in Butter, 143
Creamed New, 144
Baked New, 144
Mock New, 144
Potato Fritters, 134
Straws, 137
Cradles, 138
Savoury, 139
Cakes, 141
Hash, 141
Omelet, 141
Fricassee, 142
Saratoga Chips, 137
Sweet Potatoes, Boiled, 145
Baked, 145
Mashed, 145
Soufflé, 145
Escalloped, 146
Stuffed, 146
Maryland, 147
Candied, 148
Griddled, 148
Fried, 148
French Fried, 148
Glazed, 149
Sweet Potato Pie, 146
Texas, 147
Salsify (Oyster Plant), 149
English, 149
in Coquilles, 149
Escalloped, 150
Tartare, 150
Black, 150
Spinach, 150
German, 151
with White Sauce, 151
with Rhubarb, 151
Italian, 152
Novelty, 152
Soufflé, 152
Squash, Baked, 153
California, 153
Tomatoes, Stewed, 153
Escalloped, 154
Breaded, 154
Fried, 154
Devilled, 155
Creamed, 155
Baked with Mushrooms, 156
with Nut Force-meat, 156
Stuffed with Egg and Peppers, 156
Baked with Peppers, 156
Filled with Egg, 157
Stuffed with Spinach, 157
with Macaroni, 158
and Onion, 158
Casino, 159
Indienne, 159
with Eggs, 159
Curried, 159
Savoury, 160
Creole, 160
and Hominy, 161
Loaf, 160
American Rarebit, 158
Turnips, Stewed, 161
Mashed, 162
with Potato, 162
au Gratin, 162
Ragout of, 162
Parisian, 163
Teltower Rübchen, 163

VEGETABLE COMBINATIONS

Chop Suey, 167
Colcannon, 167
Macedoine of Vegetables, 167
Canned, 168
Vegetable Chowder, 168
Hash, 169
Stew, 169
Casserole, 170
Ragout, 171
Vegetable Pie St. Georges, 169
Bordeaux, 171
New Orleans Stew, 172
Curry, Indian, 172
Lentils, 173
Succotash, 173
Creole, 173
Various, 174

NUT DISHES

Chestnuts, Italian, 177 Purée, 177 Peanut Purée, 178 Michaelmas Loaf, 178 Christmas Loaf, 178 Nut and Barley Loaf (Roast), 179 Nut and Barley Loaf (Steamed), 179 and Hominy Loaf, 179 and Fruit Loaf, 180 Foundation Loaf, 180 Nut Hash, 181

RICE, MACARONI, ETC.

Rice, Boiled, 185
Baked, 185
Indian, 185
Spanish, 186
Tomato Stew, 186
Fried, 186
Escalloped, 186
and Cheese, 187
and Tomatoes Baked, 187
Italian, 187
au Gratin, 188
Omelet, 188
Czarina, 188
Savoury, 189
Unpolished, 189
Pearl Barley, 189
Macaroni, American, 190
au Gratin, 190
Bianca, 190
Italian, 191
Baked Italian, 192
with Tomato and Onion, 191
Mexican, 192
and Cheese, 192
Rarebit, 192
Spaghetti, 193
Noodles, 193
German, 194
Italian, 194

CROQUETTES

Croquettes, Bean, 197
Cheese, 197
Swiss Cheese, 197
Chestnut, 198
Egg, 198
Farina, 198
Hominy, 199
Lentil, 199
Macaroni, 199
Italian, 200
Tomato, 200
Dried Pea, 201
Nut and Potato, 201
and Salsify, 201
and Cocoanut, 202
Potato, 202
with Cheese, 202
Savoury, 202
Mashed, 203
Creole, 203
Sweet, 203
Rice, 204
Sweetened, 203
Pink, 204
Curried, 204
Carolina, 204
English Savoury, 205
Mixed Vegetable, 205

TIMBALES AND PATTIES

Timbales, Corn, 210
Egg, 209
Egg-Tomato, 209
Pea, 210
Potato, 211
and Cheese, 210
Rice, 211
Savoury Egg, 209
Patties, Artichoke, 211
Asparagus, 212
Celery, 212
Chestnut, 212
Green Pea, 212
Egg, 213
Macedoine, 213
Mushroom, 213
Canned, 213

SAUCES

Caramel for Colouring, 217
Reduced Vinegar, 217
Sauce Bernaise, 217
Black Butter, 218
Bread, 218
Brown, 218
Various Brown, 219
Bordelaise, 219
Curry, 219
Caper, 220
Cheese, 220
Cucumber, 220
Devilled, 221
Egg, 221
French, 221
German, 221
Egg, 222
Herb, 222
Hollandaise, 222
Horse-Radish, 222
Maître d'Hôtel, 223
Mint, 223
Nut, 223
Onion, 224
Parsley, 224
Provençal, 224
Piquant, 225
Ravigote, 225
Robert, 225
Spanish, 225
Spinach, 226
Tartare, 227
Tomato, 227
with other Vegetables, 227
with Nuts, 227
with Egg, 228
Vinaigrette, 228
White, 228
Drawn Butter, 219
Dutch Butter, 220
Parsley Butter, 224
Salad Dressing, 257
Mayonnaise, 258

EGGS

Eggs, Boiled, 231
Fried, 231
Poached, 232
with Gravy, 232
Indienne, 232
Waldorf, 232
Scrambled, 233
with Cheese, 233
with Mushrooms, etc., 233
Savoury, 233
Indienne, 234
Spanish, 234
Shirred, 234
with Tomatoes, 234
Griddled, 235
Carmelite, 237
with Potato, 237
Newburg, 237
Lyonnaise, 238
Devilled, 238
Japanese, 238
Golden Rod, 239
Frothed, 239
Fried Stuffed, 239
Carolina, 240
Münchner, 241
in Marinade, 241
Parisienne, 241
Perigord, 241
with Cheese, 242
Mornay, 242
Creamed, 242
Omar Pasha, 243
Turkish, 243
Beurre-Noir, 243
Creole, 244
in Savoury Butter, 244
Escalloped, 245
Omelet, Plain, 235
Soufflé, 235
Baked, 236
Herb, 236
Cheese, 236
Rum, 236
Swiss Egg Toast, 240
Canuck Egg Toast, 245
Egg Mould, 245

CHEESE

Cheese Ramekins, 249
Baked with Bread, 249
Fondu, 249
Relish, 250
Méringues, 250
Creamed, 250
Pancakes, 250
Cottage, 251
Liptauer, 252
Camembert, 253
Dreams, 253
Roquefort Gourmet, 253
Grated, 253
Rarebit, Welsh, 251
Bachelor's, 251
Delmonico, 252
Pink, 252

SALADS

Salad, American, 259
Artichoke, 259
Green Bean, 259
Wax Bean, 260
Beet with Celery, 260
Cabbage, 260
Celery and Pineapple, 260
Cherry, 260
Cucumber, 261
Cucumber, Russian, 261
Country, 261
Dent de Lion, 261
Pink Egg, 262
Endive, 262
Fetticus, 262
Garden, 262
Grape Fruit, 262
Italian, 263
Lettuce, 263
Macedoine, 263
Mixed, 263
Mushroom, 264
Narragansett, 264
Philadelphia, 264
Pimento, 264
Polish, 265
Potato (German), 265
Potato (American), 265
Potato (Red), 266
Romaine, 266
Southern, 266
Sorrel, 266
Spanish, 267
Sunday night, 267
Tomato (Russian), 267
with Chives, 268
Waldorf, 268
Watercress with Oranges, 268
Yokohama, 268
A Salad Supper, 269
French Dressing, 257
Mayonnaise Dressing, 258
Green Colouring for Mayonnaise, 258
Tarragon Vinegar, 258

SAVOURIES

Fresh Mushroom Cocktails, 273
Canned Mushroom Cocktails, 273
Pimento Cocktails, 273
Savoury, Beet, 274
Beet and Egg, 274
Brown Bread, 274
Cucumber, 274
Creole, 275
Egg, 275
Horse-Radish, 275
Mustard, 276
Neufchâtel, 276
Onion, 276
Pickle, 276
Stuffed Olive, 276
Caper, 277
Tomato, 277
Mayonnaise, 277
Liptauer, 277
Pimento, 277
Rounds of Toast, 278

SANDWICHES

Sandwiches, Apple, 282
Bombay, 282
Cheese, 284
Creole, 282
Egg, 282
German, 284
Honolulu, 284
Lettuce, 283
Nut, 283
Peanut Butter, 282
Pimola, 283
Pickle, 283
Providence House, 281
Savoury Butter, 281

PASTRY, PATTY CASES, ETC.

Pie-Crust, 287 Easy Puff Paste, 287 Timbale Cases, 288 Batter for Fritters, 288 Pastry for Patty Cases, 288 Potato Crust, 289 Essex Pastry, 289 Dumplings, 289 Croutons, 289 Bread Crumbs, 290

A FEW HOT BREADS

Baking Powder Biscuits, 293 Pop Overs, 293 Graham Gems, 294 Tennessee Corn Bread, 294 Southern Rice Muffins, 294 Rice Griddle Cakes, 295 Corn Griddle Cakes, 295 Wheat Griddle Cakes, 295 Gingerbread, 295 Sunday Morning Waffles, 296

TWO NECESSARY DESSERTS

Plum Pudding, 299 Plum Pudding Sauce, 299 Nun's Butter, 299 Mince Pie, 300

MENUS

Thanksgiving Dinner, 303 Christmas Dinner, 304 Easter Dinner, 304 A Dozen Dinners, 305 A Dozen Luncheons, 308