Chapter VII: Part 7

=Omnibus Sauce.=--Take a pint of good vegetable stock, add a small glass of white wine, a bay leaf, salt and pepper, the rind of a lemon cut very fine, and a very little of the juice; let it simmer together for six minutes. This sauce is good for almost any kind of dish.

=Paprika Sauce.=--Peel four onions and cut them up; put two ounces of butter into a saucepan, add the onions, and stew them until a bright golden colour. Rub them through a fine sieve, with half a pint of sour cream, a little salt, and half a teaspoonful of paprika (to be bought at any good London grocer’s). Heat again. This sauce is good with any dish.

=Piquant Sauce.=--Take one pound of ripe tomatoes, pass them through a sieve, rub with a wooden spoon; add two ounces of butter, a small shallot, the juice of two lemons, one teaspoonful of sugar, one dessertspoonful of Worcester sauce, salt, and cayenne. Add a tablespoonful of flour mixed to a smooth paste with a little water; stir well over a gentle fire, and boil for ten minutes. Remove the shallot before serving.

=Poor Man’s Sauce.=--This sauce is made with five or six shallots, a little chopped parsley, some good vegetable stock, a small spoonful of vinegar, salt and pepper; boil the whole till the shallots are cooked.

=Quick Béarnaise Sauce.=--Beat the yolks of four eggs with four tablespoonfuls of oil, and four of water; add a cupful of boiling water, and cook slowly until thick and smooth. Take from the fire, and add minced onions, capers, olives, pickles, and parsley, and a little tarragon vinegar.

=Thickening for Sauces.=--When the thickening is made each time it is wanted a small piece of butter is melted in a stewpan, not boiled; then add the same quantity of flour, stir over a slow fire until it is a golden colour (if it is intended for a white sauce, it is stirred for an instant, but is not allowed to take colour); if the yolks of eggs are used in white sauces they must never be thrown suddenly into hot sauce or gravy, but a little of the latter must be added by degrees to the basin containing the beaten yolks, whisking all the time; then throw all back into the saucepan to get hot, still stirring, but the sauce must not boil after the eggs have been added.

=Tomato Sauce.=--(1) Take one and a half tablespoonfuls each of chopped celery, onion, and carrots. Cook in a quarter of a cup of butter till well browned, add a quarter of a cup of flour, and stir till well blended; then pour on gradually, while stirring, one and a half cups of water, season with salt and pepper; two or three cups of cut, stewed, and strained tomatoes, in which one quarter of a teaspoonful of soda has been dissolved, add a sprig each of parsley and thyme; cook for twenty minutes. Rub through a sieve.

=Tomato Sauce.=--(2) Brown a tablespoonful of flour in butter, add a cupful of stewed tomatoes, and salt, pepper, grated onion, a very little powdered cloves, and mace to season; cook until smooth and thick, stirring constantly; rub through a sieve, and serve.

=Tomato Sauce à L’Espagnolles.=--Take three chopped shallots, put them into a stewpan with a tablespoonful of finest oil, salt and pepper, ground ginger, ground nutmeg (very little of the two latter). Let the shallots take a good colour, without burning, add five or six tomatoes skinned, and all the pips squeezed out. Let them cook very gently until all moisture has disappeared; they should take the consistency of jam. Naturally they will lose their bright colour, but the taste will be none the less excellent; they should not be strained, but sent to table in a sauce-boat. This sauce is equally good hot or cold.

_Note._--To skin tomatoes easily, place them for a few moments in the oven or on the stove, or plunge them into boiling water.

=Walnut Gravy.=--Melt one ounce of butter in a pan, and add three tablespoonfuls of ground walnuts, one onion sliced, and fry a dark brown; stir in slowly one tablespoonful of flour, then add one cup of hot water, a little gravy essence, pepper, and salt, and let it boil up; take off, strain, and serve.

MISCELLANEOUS SOUPS.

=A Good Vegetable Soup.=--For a vegetable soup scrape and cut into dice a root of salsify, a turnip, and a carrot; mince enough cabbage very finely to make a tablespoonful, slice very thin two parboiled potatoes; cut two stalks of celery into small pieces; rub a cupful of canned tomatoes through a sieve, slice one onion in thin slices; measure out a half cupful of canned green peas, and the same quantity of canned Lima beans; chop fine, enough parsley to make two teaspoonfuls. Into a pot put the carrot, salsify, turnip, and cabbage, and cover with salted boiling water; bring again to the boil, add the beans and the peas, and cook slowly for half an hour. Drain the vegetables and set to one side. In the bottom of the soup-pot fry the sliced onion in three tablespoonfuls of butter, and when the onion is a light brown colour, stir all the other vegetables and cover with a quart of cold water, or, if you have it, a quart of weak soup stock. Cover closely, and simmer for an hour steadily. At the end of an hour add the parsley and celery, pepper and salt to taste. Rub a large spoonful of butter into two tablespoonfuls of brown flour, and stir into the soup. Cook, stirring steadily, until smooth and thick, then serve.

=Almond Soup.=--Three ounces of ground almonds, one pint of new milk, three ounces of milk powder, one tablespoonful of flour, one onion, a good stick of celery, one ounce of butter, pepper, salt, and mace.

Place the milk in a pan, and when ready to boil, put in the milk powder, almonds, onion, and celery. Boil for one hour; then take out the onion and celery, mix in flour and butter, add seasoning, then let all come to the boil again, and serve with toast.

=An Excellent Vegetable Soup= (_Mrs. C. W. Earle._)--Take two carrots, two onions, two turnips, a little spinach, lettuce, endive, and sorrel. Tie up a sprig of every sort of herb you have in the garden. Boil all in water. When the hard vegetables are cooked take out the sweet herbs, rub the whole through a fine sieve, make it not too thick by adding the water the vegetables were boiled in; add a little butter, pepper and salt, and serve hot.

=Bouillon aux Herbes, for Invalids.=--Take a good handful of chervil, add a lettuce and some sorrel. Chop up the whole, and boil it in a pint of water, add a piece of butter and a very little salt.

=Bouillon Maigre.=--Put in a saucepan ten carrots and as many turnips and onions cut into squares, two lettuces, two heads of celery, a handful of chervil, half a cabbage and a parsnip cut into thin slices, add to the vegetables three ounces of butter and a pint of water, simmer slowly, stirring frequently until all the liquid is absorbed, then fill it up with water and add a quart of peas (green peas, if not in season dried peas previously soaked), two cloves, salt and pepper. Let it boil for three or four hours, then pass it through a sieve.

=Brazil Nut Soup= (_Mrs. C. W. Earle’s “Third Pot-Pourri” Recipe_).--One pound of ground nuts stewed for twelve hours in two quarts of water; flavour with celery and a few fried onions, add one quart of boiling milk. Pass through a strainer, season, and serve with fried bread dice.

=Celery Soup= (_Mrs. C. W. Earle’s Recipe_).--One head of celery, three potatoes, one tablespoonful of butter, or nutter, two tablespoonfuls of cornflour, one quart of water, one pint of milk. Boil the celery and potatoes (cut into pieces) in the water till soft, then add the milk, butter, and seasoning. Stir thoroughly. Mix the cornflour in a little water, stir it in; boil about twenty or thirty minutes, and serve. All soups should be eaten with bread or toast. Bread cut in slices and put in the oven to bake a pale brown is very good; odd pieces may be used in this way, and served broken up on a dish.

=Cherry Soup.=--Stem and wash one quart of morella cherries. Simmer slowly in a quart of water until tender. Rub through a sieve and return to the fire, sweeten with half a cupful of sugar. When boiled, thicken slightly with a tablespoonful of arrowroot rubbed to a paste with a little cold water. As soon as the soup looks perfectly clear take it off the fire, add one tablespoonful of lemon juice, and put aside to cool. Serve in sherbet glasses.

=Chestnut Soup.=--Take one pound chestnuts, one or two onions, half a pint of vegetable stock, and one ounce of nut butter.

Boil the chestnuts for fifteen minutes, and peel them. Put these with the onions (sliced) into a roomy stewpan with the butter, and fry briskly for five minutes. Now add the stock, with seasoning to taste, and bring to the boil, simmer gently until the onions and chestnuts are quite soft. Pass through a hair sieve, dilute with milk until it is of the consistency of a thin cream. Serve with croûtons.

=Chicory Soup.=--Prepare the chicory as for a purée, bring a pint of vegetable stock up to boiling point, add the purée, and boil for about twenty minutes, then rub it through a sieve, heat it again, skim, and add some cream, a little salt, and a pinch of white sugar.

=Fruit Soup= (_A Danish Recipe_).--One cupful of pearl tapioca, half a pound of prunes (stoned), half a pound of stoned raisins, three large apples, chop three slices of lemon, add sugar, cinnamon, and whole cloves to taste.

Soak the tapioca until soft, mix all the other ingredients with this, and boil slowly in water enough to make it, when cooked, of the consistency of a thick soup. This will require the addition of water from time to time. When the tapioca is thoroughly dissolved and the fruit is cooked, add the desired amount of sugar, and half a pint of water. This soup may be eaten hot or cold; if the latter, whipped cream is an agreeable addition in respect of both flavour and appearance.

=Gruyère Cheese Soup.=--To begin with, have ready your vegetable broth, half a pound of Gruyère cheese, grate half of it and the other half cut in very thin slices. Put at the bottom of the saucepan a little butter, then a thin layer of the grated cheese, cover this with more very thin slices of bread. Over this again put the thin slices of cheese, then another layer of bread, then again the grated cheese so that each layer is alternate bread and cheese, till you have used up the latter. The top layer should be of the slices of cheese, on which place some little pieces of butter, pour over a little of the broth and simmer until all is absorbed, then add the remainder of the broth very hot, and serve. This soup should be rather thick.

=Leek and Potato Soup.=--Cut in little pieces eight good leeks, put them in water in a casserole with some salt, pepper, and some potatoes cut in pieces, let them boil till well cooked, and the potatoes can easily be mashed; add a good piece of butter, mix all well, and pour the whole on some small slices of bread placed in a tureen.

=Milk Soup= (_Another of Mrs. C. W. Earle’s Recipes_).--Cut one onion into small pieces, put into a saucepan with some butter, let it fry till it is chestnut colour, then add a pint of milk; let it boil for some minutes, then pass it through a strainer, season, and serve. Fry well in butter small pieces of bread, and serve separately.

=Mock Turtle Soup.=--Fry six good-sized onions in one ounce of butter till nicely browned, add two breakfast cups of German lentils, a good handful of spinach leaves, a few capers, about six chillis, and three pints of water. Let this simmer for two or three hours, then strain off. Return the soup to the pan and add two tablespoonfuls of small tapioca which has been soaked for an hour or two. Boil till perfectly clear, half an hour to three-quarters. When ready for serving add salt to taste, and one teaspoonful of “Odin.” Some small custard quenelles should be put in a tureen. These are made by beating one egg, adding two ounces of flour and half a pint of milk and a pinch of salt. Bake until firm, and cut into dice or circles.--_Sidney Beard’s Guide Book, “Order of the Golden Age.”_

=Nettle Soup.=--An excellent and nourishing soup can be made from young nettles by boiling them, putting them through a sieve, and adding a little grated cheese and milk or cream and salt and pepper to taste.

=Onion and Potato Soup.=--Slice two or three large onions. Fry them in a tablespoonful of butter, or nutter, until they are soft. Then add two tablespoonfuls of flour, and stir until it is absorbed in the onion juice. To this, add slowly a pint of boiling water, stirring all the time so that it will be smooth. Boil and mash three good-sized potatoes. Add to them slowly a quart of scalded milk, stirring well. Add the potato mixture to the onion mixture. Season with salt and pepper. Let it get very hot and strain into a hot tureen. Sprinkle parsley over the top and serve with croûtons.

=Onion Soup Maigre= (_French Recipe_).--Take a dozen middle-sized onions, cut in slices, cook them over the fire with a good piece of butter, keep turning them till they are cooked and well coloured, add a tablespoonful of flour, let it boil up, add some slices of bread and one pint or more of water, let it simmer a little, and serve. Some may prefer to strain off the onions. A cupful of milk and a little cream added last thing would soften the flavour.

=Onions with Rice.=--Prepare your onions as above, add boiling water, pass your onions through a sieve, and then add some rice instead of the bread and let it boil for an hour or longer.

=Peanut Soup.=--One leek, half a teaspoonful of salt and pepper, two teaspoonfuls of flour, cold water to make a smooth paste, two teaspoonfuls of peanut butter. Scald the water in a double boiler, and add the peanut butter. Blend thoroughly, put seasoning with flour and water, mix, and add to the leek and peanut mixture. Stir until well cooked, about two hours.

=Potage à la Crécy.=--Choose good red carrots and make a purée with a few turnips, a leek, and an onion, a little salt and ten peppercorns, moistened with broth, pass them through a sieve and stir on the fire without letting it boil. Skim and pour on to some bread fried in butter, which must be placed in the soup tureen.

=Potage à la purée de Marrons.=--Take a quarter of a pound of blanched chestnuts, and place them in water hot enough to enable you to peel the second skin easily. When peeled, place them with a piece of crumb of bread dipped in broth in a mortar. Dilute this paste with some hot bouillon maigre and pound well. When done, pass the whole through a tin strainer and with care add as much broth as is necessary to make a smooth purée, then boil about thirty minutes, season well, and pour over croûtons fried in butter.

=Potage aux Herbes.=--Take some chervil, white beet (poirée), lettuce, purslane, and sorrel, in equal quantities, wash them, cut them into moderate-sized pieces, then dip them in butter. When well soaked, add the water and a little salt, and boil for twenty minutes, then thicken it with four yolks of eggs (it must not boil after) and pour it over minced bread in the soup tureen, some may like to add more chervil. If preferred, the eggs can be omitted.

=Potage Panada= (_French Recipe_).--Put in a casserole some slices of bread very thinly cut, with some water, some salt and pepper. Cook on a slow fire without stirring, till the bread is well soaked, then add a good piece of fresh butter, and mix the whole well, serve without replacing on the fire. You can add, if preferred, two yolks of eggs, some cream or milk, at the same time as the butter. Some may dislike the crust of bread, but the potage panada is more wholesome made with the crusts than only with crumbs.

=Potage Printanier.=--After having washed an equal quantity of white carrots, turnips, onions and leeks, cook them in good broth with white haricot, haricot verts, green peas, small beans, cucumber, lettuce, cos lettuce, the tips of asparagus, sorrel, and chervil. Add a very little sugar, let the whole be boiled down; add a purée of peas liquefied with vegetable stock, season with salt and pepper.

=Potato Soup.=--Cut two pounds of floury potatoes, put them in a saucepan with two ounces of butter, cook them for ten minutes, do not let them brown, then add a pint of milk and a quart of water, boil until the potatoes are soft enough to pass through a fine sieve, add a handful of sorrel cooked in butter. Boil up again, and add more milk if necessary. When finished boiling stir in a cupful of cream, serve with fried croûtons. A leek can be added if desired.

Instead of the sorrel, green peas or blanched beans can be added to this soup; if so, it is better to add the yolks of two eggs.

=Prune Soup.=--For this soup, soak a pound of prunes in water overnight, and add a pint of water in the morning, and let them gradually approach simmering point. Stir in a pinch of salt and cinnamon, three tablespoonfuls of fine sago, and let the whole gently simmer till the fruit is quite tender, and the sago clear, then add a wineglassful of claret, boil up, and serve immediately with small squares of toast.

=Pumpkin Soup.=--Take half a pumpkin, peel off the skin and remove the pips, cut it in pieces the size of a nut, and put it in a saucepan on the fire with some water. When reduced to a pulp, about two hours is required, add a good lump of butter and a little salt, add also some vegetable broth. Have ready a pint, or a pint and a half of hot milk, adding to it some sugar, or a little salt if you prefer it, and mix it with the purée of the pumpkin. Put some bread-crumbs in the soup tureen, and pour into it the mixture of pumpkin and milk, with a small teaspoonful of orange-flower water.

=Sorrel and Potato Soup.=--Cook in some butter a good handful of sorrel, then add some bread and mealy potatoes cut in pieces, add salt and pepper, also, if you like, some small pieces of bread and some vegetable broth. Cook slowly for an hour or more and season well.

=Sorrel Soup.=--Wash and drain two bunches of sorrel. Chop it finely and cook with two ounces of butter until it becomes a pulp. Stir in one tablespoonful of flour, salt, and pepper to taste and one cupful of water. When it boils add two or more yolks of eggs and a cupful of cream. The soup must not be allowed to boil after the yolks of eggs are added. Serve with fried bread.

=Soup aux Choux.=--Put some dried cabbage in a saucepan of boiling water, with an onion stuck with three cloves, turnips, leeks, carrots, celery, some peeled potatoes, salt and pepper. Half and half of milk and water would make this a good milk soup. Simmer slowly for four hours, skimming carefully.

=Soup with little White Onions.=--Take a plate of small white onions, remove the outer skin, and put them in hot water for a few minutes, then sauté them with butter and a little sugar in a casserole, and some fried croûtons of bread, and pour the onion stock over it (the onion soup previously mentioned). You may add when serving, some grated Gruyère or Parmesan cheese which is served separately, or slices of Gruyère cheese on thin slices of toasted bread, browned in the oven, can be put in the soup.

=Tomato Soup= (_French Recipe_).--Cut up a dozen good tomatoes (unpeeled), put them in a stewpan with a sliced Spanish onion and a tablespoonful of the best olive oil. Cook gently until well reduced, pass through a wire sieve, add some good stock until of the proper consistency, return to the pan and reheat. At the moment of serving, flavour with lemon juice and cayenne pepper and salt.

=Turnip and Potatoes.=--Fry brown two onions, add enough water, and an equal number of turnips and potatoes, and some small slices of bread. When all is cooked, pass it through a sieve, and add to it some good vegetable broth, and thicken with a little flour or arrowroot mixed smoothly; and last thing, add half a cup of cream and a little milk, but do not let the soup boil after that. The yolks of eggs may be substituted for the cream.

=Vegetable Clear Stock= (_One of Mrs. C. W. Earle’s Recipes_).--Two onions, two carrots, two turnips, one bunch of sweet herbs, a few outer stalks of celery, peeling and leaves of any vegetable except potatoes and cabbage. Cut it all up fine, and put it into three quarts of cold water. Let it boil gently for from six to eight hours, skimming now and then; it should boil down to one quart. Strain through a fine strainer. If the stock is too pale in colour (it should be the colour of pale sherry) a little burnt onion may be added. The stock pot should be put on the fire every day, and any scraps of vegetables put in, but it must be cleared out, and the cooked vegetables thrown away every evening. Water, that vegetables (except the cabbage family) have been cooked in, may be used.

=Vegetable Marrow Soup.=--Take six small marrows, or one large one, peel, and remove the seeds (if formed), cut into slices, and put into a saucepan with two ounces of butter and two onions finely chopped; let it simmer for a few minutes at the side of the stove, but do not let it boil. Stir in one tablespoonful of flour to absorb the butter, add one pint of vegetable stock or water, four peppercorns, and three cloves, a small teaspoonful of salt, and a sprig of parsley. A few celery leaves are a great addition. Simmer slowly for two hours; remove the celery leaves and parsley. Rub all through a sieve, return to the saucepan, add two tablespoonfuls of fine sago, and half a pint of milk. Simmer for twenty minutes, stirring frequently; taste to see if more seasoning is needed. Stir in two tablespoonfuls of cream, and serve; or two yolks of eggs may be put into the tureen and the soup poured on slowly, stirring all the time.

It should be smooth and bland. A little cayenne may be approved.

=Green Marrow Soup.=--Make as above, with the addition of one pound of spinach to the marrow; or vegetable green colouring may be purchased and added to the soup just before serving.

Or it may be coloured pink by cooking one peeled beetroot with the stock, removing the beet after the colour is extracted, and omitting the spinach.

=Vegetable Pot-au-Feu= (_Mrs. C. W. Earle’s Recipes in “Helpful Hints”_).--Cut up into small pieces as many vegetables as you have--carrots, celery, turnips, cauliflowers, onions, or any other vegetables. Fry them in butter till browned. Put in a saucepan with water, add a handful of tapioca, and let it simmer gently all day. Skim occasionally, season, strain, and serve with sippets of toast.

=Vermicelli or Tagliatelle Soup with Sorrel.=--Cook six sliced potatoes in three pints of stock, then rub them through a fine sieve. Cook an ounce of vermicelli or tagliatelle in hot water, drain it, wash and shred finely half a pound of sorrel, put it into the stewpan with two ounces of butter and fry for a few minutes, then add the soup to this, boil the whole up and stir in six eggs well beaten and a gill of cream, salt and pepper; add the cooked vermicelli or tagliatelle just before serving.

MISCELLANEOUS DISHES.

=A Substitute for Cream.=--Boil down a quart of milk nearly to a pint. Then mix smoothly a dessertspoonful of the finest rice flour with a little milk; add by degrees a few spoonfuls of the hot milk to it. Put into a saucepan with one or two lumps of sugar; continue boiling till the flour is completely cooked and thick enough. A small quantity of yolk of egg, or saffron, may be added to give it a colour; stir until quite cold to prevent it skinning. This cream can be used for table, or put into tea or coffee, or substituted in dishes where cream is mentioned.

=Banana and Almond Custard.=--Blanch and pound finely two ounces of almonds, with one teaspoonful of rosewater; sweeten to taste. Cut up some bananas in thin round slices, beat up the yolks of two eggs, mix almonds, bananas, and eggs, with half a pint of cream. Put them in a saucepan over a slow fire, stirring one way until thick; pour this mixture into buttered china moulds, bake in a slow oven. It would be better to place them in a tin of hot water to prevent them curdling; cook about ten to twenty minutes. Decorate the moulds with two whites of eggs, whipped to a firm froth, and put in the oven for a minute to set them.

=Banana Fluff.=--Red bananas should be selected for this, as they have a richer flavour than those with yellow skins.

Peel and cut them into dice; squeeze over a little lemon juice, and cover with a small cupful of ginger syrup that has been drained from a jar of preserved ginger. Allow the fruit to remain covered for at least two hours, then mash to a paste with a wooden spoon; gradually fold in, half a pint of cream beaten solid, two teaspoonfuls of powdered sugar, and the stiffly whipped white of one egg. Serve immediately. Heap in wide-rimmed glasses that have been lined with macaroons.

=Fried Bananas.=--Peel the bananas, slice lengthways, season with salt, dredge with flour and fry in oil or butter; or dip in egg and crumbs, or cut in two, crossways, dip in egg and seasoned crumbs. Put on ice for two hours and fry in deep fat. Sprinkle with lemon juice if desired.

=Banana Fritters.=--Make a batter of two cupfuls of milk, three well-beaten eggs and enough flour sifted, with a teaspoonful of baking powder to make a stiff batter. Dip the peeled and quartered bananas in the batter, and fry brown in deep nutter. Drain and serve with any sauce preferred.

=Banana Omelette.=--Peel four not over-ripe bananas, cut them into round slices, not too thin; melt one ounce of butter in an omelette pan. When hot put in the bananas and toss them over the fire for a few minutes. Then sweeten with caster sugar. Break four fresh eggs into a basin and beat well; add a tablespoonful of milk and a teaspoonful of sugar. Melt one ounce of butter in an omelette pan; pour in the egg mixture, and stir over a quick fire until the eggs begin to set, then shape into an omelette. Put the prepared bananas into the centre, fill in the sides of the omelette and let it take colour, and turn out on to a hot dish. Dredge with sugar, glaze, and serve.

=Bean Relish.=--Have ready a pint of cooked Lima beans. Mix together three or four tablespoonfuls of olive oil, two tablespoonfuls of vinegar, one tablespoonful of grated onion, half a teaspoonful of salt, half a teaspoonful of paprika. Mix, and toss the beans in it. Arrange on a serving dish, outline with chopped pimento, and decorate with parsley. (_Newark News._)

=Bread Soufflé.=--Soak two breakfastcupfuls of stale bread-crumbs in one pint of hot milk, add six ounces of grated Parmesan cheese, and beat thoroughly with the back of a wooden spoon. Beat three eggs until light, and add seasoning to taste. Put one ounce of butter in the pan and cook half of the mixture at a time, as this quantity will make two omelettes. Cook more slowly than for a plain omelette. When it is set, it will be as light as a soufflé; fold over the edges and serve immediately, or it may be baked in a well-buttered pie dish.

=Buttermilk Bread.=--Sift four cups of flour into a basin; add a quarter of a teaspoonful of salt, one tablespoonful of sugar, one small teaspoonful of bicarbonate of soda, two teaspoonfuls of cream of tartar (or one tablespoonful of baking powder instead of the two ingredients), one well beaten egg, and enough buttermilk to make a soft dough; knead lightly, lay on a buttered tin, and bake in a hot oven thirty-five minutes. This is sufficient for one loaf. (_San Francisco Call._)

=Buttermilk Cake.=--Into one pound of flour rub five ounces of dripping (or half butter and half lard); add a pinch of salt, five ounces of moist sugar; flavour with a teaspoonful of caraway seeds, three ounces of sultanas, or three ounces of currants, and a teaspoonful of mixed spice, as liked. Mix all the ingredients thoroughly. Take half a pint of buttermilk into which a small teaspoonful of bicarbonate of soda has been stirred, and mix into a light dough. Put into a buttered cake tin, and bake one hour in a moderate oven. Sour milk will do as well as buttermilk, or milk can be curdled by the addition of a teaspoonful of vinegar.

=Chestnut Soufflé.=--Boil one pound of chestnuts until they are quite soft, remove the skins and pass through a nut mill, moisten with a quart of milk and half an ounce of butter melted, add pepper and salt, and the yolks of three eggs, and lastly the whites beaten to a stiff froth. Pour into a greased soufflé dish and bake quickly.

=Cocoanut Curry with Kidney Beans.=--Cook in two tablespoonfuls of butter, two big peppers drained from a can, a cupful each of grated cocoanut and nut meats, and two cupfuls of strained tomatoes, for about three minutes. Then add a cupful of kidney beans that have been cooked until tender, and season with a teaspoonful of salt, and as much curry powder. Cook the mixture over hot water for about half an hour, and serve it in the centre of a border of hot boiled rice.

=Dahl and Rice= (_An Indian Breakfast Dish_).--Soak a cup of Egyptian lentils for twelve hours in cold water, then add to them an equal quantity of rice previously washed, and boil all together till tender (about twenty-five minutes), shred an onion very fine, and fry it in butter, and mix this butter with the dahl and rice, adding a small spoonful of curry powder. Serve hot with the fried onions as garnish.

=Date and Nut Sandwich.=--Take one cup of dates, one cup of English walnut meat, half a cup of cream, and wheat bread.

Wash the dates and remove the inside white lining. Chop them very finely, and add the walnut meat chopped very finely. Mix to a paste with the cream, and spread between thin slices of bread and butter (Franklin’s entire wheat bread). Remove the crust, and cut into fancy shapes.

=Date Buns.=--Roll light bread dough. Cut thin, spread it with soft butter and then chopped dates. Roll the bread up and cut it with a sharp knife into pieces half an inch thick; lay them in a buttered tin. Allow it to rise until double its bulk, and bake in a hot oven.

=Date Muffins.=--Two cups of pure white wheat flour, three teaspoonfuls of baking powder, one teaspoonful of salt, one cup of milk, two eggs, three tablespoonfuls of melted butter, three-quarters of a cup of dates (stoned and cut in small pieces).

Sift together the flour, baking powder, and salt; add the milk gradually, then the egg yolks beaten lightly, and the melted butter; mix in the dates and add the egg whites beaten stiffly. Beat well, and bake for twenty-five minutes in buttered gem pans.

=Egg Curry.=--Make the mixture as for a vegetable curry (see p. 246), and put into it some hard-boiled eggs cut in slices or chopped, and serve with boiled rice.

=Galantine alla Bolognese.=--Stew half a pint of rice previously soaked, and soak half a pint of bread-crumbs in cold water, fry six mushrooms and six small onions separately. Strain the water from the bread-crumbs and put all through a sausage mill, add two well-beaten eggs, and pepper and salt Put the mixture into a buttered paper, and shape it like a bolster, fastening the ends with white of egg, tie in a cloth and boil for one and a half hours. Take off the fire, and leave it in the water for half an hour, then take it out, and put it between two plates with a weight on the top. Before serving take off the paper and glaze with aspic jelly. This is a good cold luncheon dish and can be served with tender lettuce, and salad dressing.--_Sidney Beard’s Guide Book, “Order of the Golden Age.”_

=Graham Nut Bread.=--Two cups of Graham flour, one cup of white flour, one cup of milk, one cup of broken walnuts or peanuts, one scant cup of molasses, one teaspoonful of bicarbonate of soda. Mix the dry ingredients together, then add the molasses and milk. Bake in a shallow pan, so that it can be cut in slices about one and a half inches in thickness.

=Green Pea Galantine.=--Pass one pint of green peas (cooked) through a sieve, add one small onion grated, some chopped mint, a quarter of a pound pine kernel nutmeat (first passing it through a mill), 2 ounces tapioca, which has been soaked overnight in cold water, pepper and salt, and a quarter of a pound of bread-crumbs. Mix well, and add one raw egg. Put into a greased mould or pie-dish, and bake in a slow oven three-quarters of an hour. Turn out when cold, and serve with salad.

=Home-made Macaroni.=--Take one pound best white flour, put in a basin, and make a hole in the middle of the flour, in which put four whites of eggs and half a gill of cold water, and a pinch of salt. Beat the eggs with a fork, mix the flour gradually. When well mixed put the paste on a board and knead well, roll the paste into very thin sheets, place it on a clean cloth and dry. When rolling the paste for cutting (in long strips or any shape desired), sprinkle the sheets of paste with semolina, or better still with maize flour.

=Hominy and Cheese.=--Cook the hominy as for a breakfast cereal, season with salt and pepper, and a tablespoonful of butter. Pour it when tender into a buttered shallow baking dish. Spread thickly over the top stewed, seasoned tomatoes, and over these lay thinly sliced cheese. Bake until brown in a hot oven.

=How to Boil Rice.=--Wash the rice in cold water, boil it until tender in abundance of salted boiling water for twenty minutes, pour the water off, fold a clean cloth eight times, and put it on to the top of the rice; keep the saucepan sufficiently hot to draw the moisture up, without burning the rice. This method ought to make the rice dry and light.

One teacupful of rice will swell to a good half pint, when cooked--in fact it more than doubles its bulk.

=Italian mixed Dish (Fried).=--Cut one or two young green pumpkins into thin slices about as long as a finger, and half as wide, and lay them on a plate with a little salt. Mix three ounces of butter and three tablespoonfuls of flour in a saucepan and boil for two minutes. Add half a tumbler of cream, half a tumbler of good stock. Boil until it is a stiff Béchamel. Then moisten a small truffle or some mushrooms (with which one large yellow pumpkin and potatoes may be sliced), mix with the Béchamel and roll into small balls, dip in egg and grated bread-crumbs, and put aside until wanted. Take the skin of pumpkin, flour some young artichokes, properly prepare and cut into squares (if not cut young and tender, they must be boiled first) some cauliflower and bits of cardoon. Dip them in egg and toss them with flour. Fry all together in pure olive oil, season with a sprinkling of salt and serve very hot.

=Swiss Roll.=--Four ounces of butter, four ounces of flour, two large eggs, a saltspoonful of baking powder, and three ounces of sugar. Beat the butter and sugar until light and creamy, then add the well-beaten eggs, and afterwards the sifted flour gradually, and the baking powder. Spread the batter on to a buttered tin and bake in a hot oven for fifteen minutes; turn carefully, trim the rough edges, and spread a little greengage or raspberry jam; roll, and sprinkle with sugar.

=Lemon Swiss Roll.=--Make a mixture as directed for Swiss roll, but add to the ingredients the finely grated rind of half a lemon. When baked, spread with a lemon filling, made as follows: one ounce of butter, ten lumps of sugar, the juice of half a lemon, two eggs. Rub off the yellow parts of the lemon rind with the lumps of sugar, crush them in a mortar. Melt the butter in a small stewpan, add the sugar, and stir occasionally over a gentle heat until it is dissolved. Take it off the fire, and see that it is not boiling. Add very gradually to the beaten eggs, and stir over the stove until it is quite as thick as custard. When cool spread over the Swiss mixture and roll it carefully. (_San Diego Union._)

=Macaroni Alla Napolitana.=--Put one pound of macaroni into a saucepan, half full of good broth and water. Boil fast for twenty minutes, then add two or more cups of broth, and a glass of sherry. Boil gently for twenty minutes; stir occasionally to prevent its sticking to the pan. Allow the broth to evaporate before serving. Pour over some grated Parmesan cheese and tomato sauce.

(2) Take as much macaroni or spaghetti as you require. Put it in a saucepan of boiling water, and cook for forty minutes. Strain, and serve with any good gravy you may have, and grated Parmesan cheese.

=Macedoine of Vegetables.=--(1) Cook together a carrot and two turnips, cut into dice, strain; mix with one can each, of peas and stringed beans. Reheat, mix with brown sauce, and serve hot.

(2) Cook separately a carrot, a turnip, well chopped, and half a cupful each of peas and stringed beans; add two tablespoonfuls of cooked butter beans, and a few pieces of cooked cauliflower. Reheat in Béchamel sauce, season with salt, pepper, and grated nutmeg.

(3) Use six or eight different sorts of vegetables, and cook them separately in salted water. Drain, rinse in cold water, and reheat with white or Béchamel sauce. Carrots, turnips, stringed beans, green peas, cauliflower, asparagus, may all be used.

(4) Mix together one cupful each of cooked cauliflower and diced cooked carrots, and half a can of French beans. Reheat in Béchamel or cream sauce. Season with salt, pepper, sugar, grated onion, a bit of bay leaf, or a heaped can of mixed vegetables, with a tablespoonful of good stock, a teaspoonful each of salt and sugar, two tablespoonfuls of butter, half a cupful water, and pepper to season.

=Margaret Plum Pudding= (_as used at the Lady Margaret Fruitarian Hospital_).--One pound of grated bread-crumbs, one pound of stoned raisins, one pound of sultanas, half a pound of candied peel, half a pound of sweet almonds, a few bitter almonds, a quarter of a pound of butter, half a pound of pine kernels, a quarter of a pound of shelled Brazil nuts, half a pound of brown sugar, the grated rind of three lemons, six eggs. Finely cut up the peel and blanch all the nuts, except the pine kernels, pass through the nut mill; the latter are to be simply chopped. Rub the butter into the bread-crumbs; add the fruit, sugar, grated lemons, and lemon peel; then the eggs, well beaten and mixed together. Put into a basin and boil in the usual way for six hours. The eggs may be replaced by a cupful of milk, half a cup of syrup, and a teaspoon of baking powder. (Dr. JOSIAH OLDFIELD, _Fruitarian Diet_.)

=Minestra of Vegetables= (_Spanish Recipe_).--Prepare and cut up coarsely the following:--Two carrots, two turnips, two leeks, two onions, four small pumpkins, half a tin of tomatoes, two sweet Spanish allspice, or a little cayenne pepper. Put ten tablespoonfuls of oil in a saucepan, add the onions and leeks, and let them simmer for ten minutes; add the other vegetables. Cut up and add a handful of Haricot Verts, and peel a handful of white Haricots, and the same amount of “petit pois.” Mix the whole together; cover with good white gravy or one pint of water, and cook for an hour on a slow fire till the liquid is reduced; season with salt, and serve hot. It is an improvement if two tablespoonfuls of rice or the same quantity of broken macaroni is added and cooked with the vegetables. This makes a very nourishing dish.

=Nettle Soup.=--Take quite young nettles, well washed, and treat them like spinach. Boil them; keep a little of the water in which they were boiled, and mix with it milk and a little cream. Season to taste, and thicken with a little cornflour mixed smooth in cold water.

=Norwegian Bread.=--One pint of barley meal, one half pint of Graham flour, one half pint of flour, one teaspoonful of salt, two teaspoonfuls of baking powder, one pint of milk. Bake in a moderate oven for forty minutes or longer.

=Nut Bread.=--Two cups of flour, one half teaspoonful of salt, one teaspoonful of baking powder, one cup of finely chopped peanuts, one cup of milk, one half cup of sugar, two eggs, one teaspoonful of butter. Sift the baking powder, flour and salt and sugar into a bowl, add the peanuts, which have been put through a meat chopper. Beat the eggs, add the milk and stir into the flour, and mix well. Put in an earthenware dish, or a flat cake tin that has been brushed with melted butter; bake in a moderate oven thirty to thirty-five minutes. This is best when a day old, cut in thin slices. It makes very good sandwiches. (_Philadelphia North American._)

=Nut Omelette.=--One egg, a tablespoonful of milk, a dessertspoonful of grated or flaked pine kernels or walnuts; heat the egg, add milk and nuts; put a piece of nutter lard, or butter made with nuts, into the omelette pan (or frying pan), and when the fat boils, pour the mixture in, and keep shaking until set. Roll up with a fish slice, and serve on a hot dish immediately.--_Nu-Era Recipes_, GEORGE SAVAGE AND SONS.

=Nut Sandwiches.=--Beat a quarter of a pound of butter to a cream with the back of a wooden spoon; add two ounces of caster sugar, three yolks of eggs, three ounces of blanched and grated nuts of any kind, and the well beaten whites of three eggs. Mix all thoroughly, and bake in a sandwich tin for twenty minutes.

=Oat Cream.=--Heat a pint of milk until nearly boiling, sift into it half a pint of rolled oats, keeping it well stirred; simmer for fifteen minutes, then strain. The oat cream should be sucked through straws. (_Dr. Oldfield’s Recipe._)

=Œufs à la Polignac.=--Butter some cups well, next put in at the bottom of the cups a mince of finely chopped herbs, add a finely chopped shallot if liked. Break one egg into each cup, add a little seasoning; steam till set, but not too hard. Be very careful not to break the eggs when turning them out on fried croûtons. Serve with savoury sauce round and under the crusts; tomato sauce is very good for this.

=Orange Omelette.=--Peel and slice in long strips three oranges, and dust a little sugar over them; beat the yolks of three eggs, and stir into them two tablespoonfuls of sugar, the same of orange juice, and the grated rind of two oranges; add to this mixture the well-whipped whites of the eggs, and place quickly in a hot buttered omelette pan. When the omelette is set and commencing to brown, lay the slices of orange on the top, fold over, and serve at once with caster sugar sprinkled over.

=Pillau with Koftas= (_Indian Dish_).--_For the Pillau_, a pound of rice boiled in three pints of water with two ounces of butter, one small onion, two heads of garlic, twelve cloves, and eight cardamom seeds, which give a spicy flavour; the rice is boiled until soft. Mix with the koftas two cupfuls of chopped onion, a head of garlic, and half a teaspoonful of mixed spices. The mixture is then formed into cutlets, dipped in bread-crumbs, and fried a golden brown. Sliced onions fried a pale brown, fried sultanas, fried almonds, and hard-boiled eggs cut into rings, are used to garnish this dish.

=Potato Cake= (_French Recipe_).--Put in a casserole a pound of mealy potatoes, peeled and cooked, add a little salt, some grated rind of lemon, a piece of fresh butter, a little cream, and three ounces of powdered sugar, stirring continually, and beating the potatoes smooth with the back of a wooden spoon. Let it cool, put in a little orange-flower water, the whole of eight eggs well-beaten to a froth; mix all well, and form into a cake, cook it in a well-buttered pie-dish in a baking oven. The time depends on the heat of the oven, from half to three-quarters of an hour.

=President’s Brownies.=--One cupful of sugar, half a cupful of butter beaten to a cream, two eggs well beaten, half a cupful of walnuts chopped, two squares of chocolate grated, half a cupful of flour. Mix the butter and sugar in a bowl, add the eggs; sift in the flour, mixing carefully; add the walnuts and chocolate. Bake in a shallow tin, garnishing the top with the walnuts.

=Prune Bread.=--One heaped cupful of prunes, one quart of whole wheat flour, one pint of Graham flour (or self-raising flour), one teaspoonful of salt, one tablespoonful of sugar, one compressed yeast cake, or one ounce of yeast; of lukewarm milk and lukewarm water, about half a pint. Wash the prunes, and soak them overnight in water to cover. In the morning stone and chop finely. Mix flour, salt and sugar together in a basin. Add the yeast cake dissolved in a little lukewarm water. Allow to sponge for ten minutes in a warm place, out of a draught. Pour in the milk and mix quickly; knead for five minutes, and set it to rise for half an hour. Add the chopped prunes and make up into one large, or two small loaves; set them to rise again and bake in a moderate oven until done--one hour for a large loaf, three-quarters if made into small loaves--probably; but this depends on the heat of the oven.

=Pumpkin Brown Bread.=--Two cups of pumpkin juice, three cups of yellow cornmeal, three cups of ryemeal, half a cupful of molasses, one teaspoonful of salt two cupfuls of milk, and one teaspoonful of baking soda. Mix these ingredients together, beat well, and turn into a buttered tin. Cover with buttered paper and steam for five hours. (_San Francis Call._)

=Purée of Vegetables.=--Cook potatoes, carrots, onions, and turnips together in stock to cover; season with salt, pepper, spices, and sweet herbs. Press through a sieve, thicken with butter and flour. Cook together. Take from the fire, and add the yolks of two eggs beaten up with a little milk added.

=Radish Salad.=--A good radish salad calls for three bunches of round red radishes. Put them in cold water in a refrigerator for an hour. Ten minutes before serving wipe them dry, and cut them in fine slices. Slice also two small onions. Put them in layers in a salad bowl with minced parsley, and dress them with oil and vinegar. (_Chicago Journal._)

=Raspberry Omelette.=--Beat the yolks of five eggs lightly with one teaspoonful of fine sugar; put in two teaspoonfuls of corn-starch mixed with four tablespoonfuls of cream. Then add the whites of the eggs whipped stiffly. Cook in a frying pan until set; spread with raspberry jam. Finally sprinkle with powdered sugar, and serve hot as a dessert.

=Raviolles Milanaises.=--Make a good nouille paste with two ounces of flour and the yolks of four or five eggs and salt. Let it stand a little, and then roll out very thin. Chop up some mushrooms and fry slightly in butter; thicken with spinach or brown sauce only. When cold put the mixture in little heaps on half of the rolled-out paste, wet the paste with a brush between the heaps; double the paste over and press it to make it stick together; then cut out with a pastry cutter, cutting along the lines between the heaps into squares. Cook these in boiling water and then leave them to drain; add a good sauce--half brown, half tomato--and grated cheese. Serve.

=Red Pottage= (_Danish Recipe_).--Well boil the fruit (red currants, raspberries, plums, or rhubarb), sweeten it, and add a little grated lemon rind. Pour through a colander to obtain the juice only. Put back the juice into the pan, and _directly_ it boils stir in cornflour previously dissolved in a little of the juice (one heaped dessertspoon of cornflour to half a pint of juice). Pour into a glass dish, lay on the top some blanched almonds cut into thin strips, and serve cold, with plenty of cream.

=Rice with Tomatoes.=--Boil one cupful of rice in boiling salted water for twenty minutes, shake now and then, but do not stir it. Drain, and add a little milk, in which a beaten egg has been mixed, one teaspoonful of butter, and a little pepper and salt. Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again. Put the rice round a dish, smooth it into a wall, wash it over with the yolk of a beaten-up egg, and put it into the oven till firm. Take half a bottle of tomato conserve, or the strained juice and pulp of seven tomatoes, season with a little salt and pepper, sugar, and half a chopped onion, stew for twenty minutes, then stir in one tablespoonful of butter and two tablespoonfuls of fine grated bread-crumbs. Stew for a few minutes to thicken, then pour the tomatoes into the dish in the middle of the rice, and serve very hot.

=Risotto alla Milanese.=--Put a small chopped onion into a saucepan, with four ounces of butter, and a little pulp of white bread. Fry a light brown, remove the onions, and add two cupfuls of cooked rice. Stir for five minutes, add a glass of white wine, and by degrees a little broth, and a teaspoonful of saffron. Boil for forty minutes, adding broth from time to time. Before serving mix with it three ounces of grated Parmesan cheese. Remove from the fire, stir well, and cover for a few minutes. Serve very hot.

=Savoury Eggs with Spinach.=--Lay a thick layer of well-cooked spinach in the bottom of a shallow buttered dish, and sprinkle with salt and pepper, on this lay a sprinkling of grated cheese, and place upon the top a few small pieces of butter. On this put a thick layer of hard-boiled eggs cut in slices; the eggs may be pounded instead of sliced. Place on this a few pieces of butter, and sprinkle with pepper and salt, finish with a thick coating of grated cheese, and more butter. Bake till it is a crisp brown, about fifteen minutes.

=Strawberry and Tomato Salad.=--Select about half a pound of medium ripe, freshly gathered, firm strawberries not too ripe. Remove the stems, and cut each in four. Keep on ice till required. Steep in boiling water three or four medium-sized ripe tomatoes, for a few minutes, and skin them quickly. Cut each tomato into half, remove the seeds, and squeeze out carefully some of the pulp, then cut the tomatoes into fine strips, and season with a very little salt, paprika, and lemon juice. About five minutes before the salad is required mix the strawberries carefully with the tomatoes, put them neatly into the salad bowl, sprinkle over them a little freshly ground pepper, and pour over just enough mayonnaise to barely cover the fruit. Place a crisp lettuce heart in the centre, and garnish the base with thinly cut slices of cucumber.