Chapter IV: Part 4

Boil potatoes cut in small pieces, sliced onion, stalks of celery and a sprig of parsley in plenty of salted water till potatoes are tender. Rub through colander, reheat, thicken just enough to hold the ingredients together, turn over whipped cream in the tureen and sprinkle with chopped parsley. Raw nut butter gives a fine flavor to this purée, cook it with the potatoes and use less or no cream.

=Purée of Sago=

¼ cup sago
1 pt. water
¼ small bay leaf
1 large stalk of celery, crushed, or a few celery tops
1 medium onion, sliced
a sprig of parsley
1¼-1½ pt. milk
salt
yolk of 1 small egg
¼ cup cream
chopped parsley if desired

Wash sago and cook with bay leaf, celery, parsley and onion in the water until clear; add hot milk, rub through colander, add salt and keep hot. Just before serving, beat together the yolk of the egg and the cream, stir several spoonfuls of hot soup into the mixture, turn all into the soup, stir well, but do not boil, add chopped parsley, serve at once.

OUR FAMOUS SOUPS

This is the list of soups, made from left-overs, for which people most often ask our recipes.

They are from a small institution, with a family of from twenty-five to thirty members.

The cream is usually a little from the top of the can, but it gives the finishing touch.

The ingredients are usually heated together and put through the colander.

No. 1--Seashore chowder with fine trumese and nutmese, and onion and tomato stew.

No. 2--Nut and tomato bisque, with remains of above, put through colander.

No. 3--Asparagus on toast put through colander; milk, consommé, a trifle of tomato,--oyster flavor.

No. 4--Consommé, strainings from consommé, chick peas, trumese and gravy from trumese pie.

No. 5--Cream of asparagus soup, dry Lima beans and dried corn succotash, consommé, baked beans, green peas, milk and cream.

No. 6--Baked beans, Lima beans, cream of peas soup, milk.

No. 7--Strainings from consommé, put through colander, thin cream, tomato.

No 8--Left-overs from above, string beans, lentils, milk; thickened a little.

No. 9--Consommé of nut butter instead of stock, lentils, water, cream.

No. 10--Left-over from above, tomato, creamed onions.

No. 11--Consommé, spinach water, carrots, onions, garlic, tomato, chopped parsley.

No. 12--Left-over from above, baked beans, skimmed milk.

No. 13--Carrot water, onions, garlic, tomato, browned flour, beans, bay leaf. This tasted like beans with tomato sauce.

No. 14--Corn chowder, peas and tomato soup, pilau, milk and water.

No. 15--Baked beans, string beans, milk and cream.

No. 16--Cream of peas soup, lentil, spinach water, tomato, a little consommé.

FRUIT SOUPS

Served with nuts, nut wafers or popped corn, are very refreshing often, for luncheon or supper.

And when something must be served in the evening, those not too tart, may be served with cocoanut crisps, pastry in fancy shapes, cookies or sponge cakes and nuts.

Fruit soups are served hot, in cups, and cold or slightly frozen, in glasses.

Sea moss, sago or tapioca (⅓ to ½ cup sago and ¼ to ⅓ cup tapioca to each 3 pts. of soup) make the most suitable foundations for them.

Honey instead of cane sugar may be used to sweeten.

The white of egg beaten, sweetened a trifle and flavored delicately with rose, lemon or orange may be put on to each cup in roses with a pastry tube or dropped on by teaspoonfuls.

Whipped cream may be used with some.

Berries, pieces of orange or slices of banana are sometimes served in the soup.

Odds and ends of sauces can be utilized, and in the summer, all sorts of fresh fruits.

Thin slices of Brazil nuts, crisp toasted almonds, English walnuts, pecans or hickory nuts are suitable accompaniments.

=Strawberry and Pineapple Soup=

⅓-½ cup of sago
or
¼-⅓ cup of tapioca
2½ cups strawberry juice
¼ cup lemon juice
1½ cup pineapple juice
sugar, if necessary
salt

Put sago or tapioca into the inner cup of a double boiler with 1 cup of warm water. Soak sago 1 hr., tapioca 10 m. to 2 hrs., according to the kind. When soaked, pour 1 cup of boiling water over, add a little salt and cook until transparent. Add strawberry, pineapple and lemon juice, and sugar to make delicately sweet. Heat to just below the boiling point and serve at once, or cool.

Small pieces of pineapple make a pleasant addition.

Cherry or currant juice may be used in place of the strawberry.

If too thick, a little water or juice may be added.

Other suitable fruit juices may be substituted for the ones given: with those of strong and positive flavor a larger proportion of water may be used. Of course, with some tart juices, no lemon juice would be required.

=Cherry Soup=

¼ cup tapioca, 3 cups water, 1 pt. juice from dark red canned or stewed cherries. Flavor with oil of lemon or orange rind if desired.

May add some of the cherries just before serving.

=Sea Moss Fruit Soup=

2 cups diluted red raspberry juice
2 level teaspns. sea moss farine if soup is to be served cold,
or 5 if warm
⅓ cup orange juice
3 or 4 teaspns. lemon juice
2 tablespns. sugar flavored with the oil of the orange

Stir moss into cold fruit juice, heat in double boiler 25-30 m., stirring often; add lemon and orange juice and sugar, stir till sugar is dissolved. Serve warm or cold.

=Scandinavian Fruit Soup=

½ cup sago
5 cups water
1 cup cooked prunes in pieces
½ cup stewed raisins
½ cup tart fruit juice
½-1 cup sugar

Soak sago in 1 cup warm water, add the quart of water boiling. with salt, and cook until sago is transparent. Add other ingredients, heat, serve.

Dried peaches, apricots or apples may be used sometimes. Grape, currant or cranberry are suitable juices.

=Grape Juice Cream Soup=

1 pt. water
1 cup Concord grape juice
4 tablespns. raisins
4 tablespns. currants
2 tablespns. finely-sliced citron
2 tablespns. sugar
½ cup cream

Stew raisins, currants and citron together, add other ingredients, heat, serve.

Excellent without cream.

=Raisin and Almond Broth--small quantity=

Stew 1 tablespn. raisins cut fine, in 1 cup of water ½ to 1 hour. Add 2 teaspns. almond butter stirred smooth with 2 tablespns. of water, a trifle of salt and a little sugar if desired or allowed.

=Blueberry and Cocoanut Soup=

Steep grated cocoanut in rich blueberry juice in a not too hot place for 20 m. Strain. Add sugar as required and a little lemon juice if necessary, with or without dairy cream. Serve cold with sponge cake or cookies. Rich cocoanut milk may be used instead of grated cocoanut.

=Tomato and Raisin Soup=

1 cup seeded raisins; stew till tender. Drain and add to the liquid, water to make 1½ cup, 1½ cup strained tomato, salt, 4 tablespns. cream with 2 teaspns. sugar.

SOUP GARNISHES AND ACCOMPANIMENTS

=Croutons=

Of all the accompaniments to soups, croutons (crusts of bread) are perhaps the most desirable as well as most practical. To make them, cut slices of bread, not too fresh, into any desired shapes, dry, slowly at first, in a warm oven, then gradually increase the heat until they are of a delicate cream color, for such soups as bean, Swiss lentil or bouillon; but for cream soups, dry to crispness without browning.

A favorite shape is made by cutting rather thin loaves of bread into half inch slices, laying 3 or 4 together and cutting them diagonally across the narrow way of the slice. This gives dainty strips, convenient and attractive. The most common way is to cut slices straight across each way, leaving the bread in dice.

=Miscellaneous=

Croutons, however, are not suitable for very delicate flavored soups, such as cream of corn or cream of rice. For these, there is nothing equal to dainty cream or nut-shortened sticks, or little soup crackers.

Cook some of the small Italian pastes (you can be sure that they are Italian only by buying them of the Italian dealer himself), vermicelli, soprafini, ditalini, acini di pepe, or others, in boiling salted water until tender (from 10 to 15 m.), drain and add to suitable soups in the proportion of one ounce to ¾-1 qt. of soup.

Add a few kernels of popped corn to each plateful of corn soup.

Roll lettuce leaves in tight rolls and cut off in slender rings; pick up with the fingers and drop into hot soup; or cut lettuce with vegetable cutter, round or in any not too fine shapes and scatter into plates of soup as served.

Cut left-overs of pie crust into fancy shapes. Bake and drop into each plate of soup in serving. They must not stand in the soup long or they will dissolve.

=Dice Royale=

Coat ¾ in. dice of bread with beaten egg. Bake just before serving. Serve a few in each dish of soup, or throw into tureen just before sending to table. May roll cubes in finely-chopped onion or parsley.

=Cream Soup Balls=

1 large tablespn. oil
½ cup pastry flour
1 cup boiling water
⅜ teaspn. salt
4 tablespns. finely-sliced celery, or
¼ teaspn. celery salt
2 teaspns. chopped parsley
(parsley may be omitted)

Heat oil in frying pan until hot, not brown. Add half the flour and rub to a paste, then add boiling water gradually, stirring until smooth. Stir in remainder of flour dry.

When the sauce is smooth and creamy and well cooked, remove from the fire, cool a little, and stir in celery, parsley and salt. The mixture will be very stiff.

Stand in cool place until perfectly cold, then shape into balls 1¼ to 1½ in. in diameter, or cones 1½ in. at the base, or cubes of 1¼ in., or sticks 3½ to 4 in. in length by ¾ of an inch in diameter. Roll in fine zwieback or cracker crumbs, then in beaten egg (add salt and a tablespoon of water to each egg), then in crumbs again.

Place on oiled tins a short distance apart, and set in cool place till 15 m. before serving, then put into a quick oven and bake until a delicate brown and cracked a little. Serve immediately.

If baked too long or too slowly, they will not keep their shape.

This makes 12 to 14 balls. ½ a beaten egg may be added when the celery is, but the balls are more creamy without it.

The balls may be made the day before required, kept in the ice box and baked at serving time.

Variation No. 1. Use 2 tablespns. of small pieces of hickory or other nut meats instead of the celery.

Variation No. 2. Use 2 tablespns. of black walnut meal (made by rubbing meats through a fine colander with a potato masher), and a little onion.

Variation No. 3. Use ¼ to ⅜ teaspn. grated lemon rind, instead of other flavorings.

Variation No. 4. Use chopped trumese, with sage and onion in place of the celery.

The savory balls are used with the plainer soups, and vice versa; or if both soups and balls are highly seasoned, use contrasting flavors; for instance, the balls with lemon rind in Nut French soup.

The egg balls should be used with care as they destroy the flavor of many soups. They, poached eggs, and hard-boiled yolks of eggs are especially suitable for some cream soups.

=★ Soup Balls--Choux batter=

1 cup water
2 tablespns. butter or oil
1 cup pastry flour
4 eggs

Heat water and oil to boiling, stir flour in dry, stirring and beating well with batter whip. When nearly cold, add eggs, one at a time, mixing well, until all are in. Beat for 5 m., stand in ice box for from 1 to 12 or more hours. Drop small quantities from point of spoon into boiling soup, or bake or boil in tiny balls, flattened.

Excellent baked, but unusually fine boiled, so delightfully free from stickiness or doughiness.

=Egg Balls=

Rub 4 poached yolks of eggs to a paste. Beat with salt and the white of 1 raw egg. Form into balls ¾ to 1 in. in diameter. Roll in browned flour No. 1, bake just before serving. May beat white of egg first.

The raw yolk is sometimes used in place of the white. The balls may be boiled for 5 m. in the soup, instead of being baked.

=★ Royal Paste=

Beat together 4 eggs, ½ cup thin cream, ½ teaspn. salt. Pour into oiled tin, place in pan of water; bake slowly until firm. Turn from molds at once.

When paste is to be cut into fancy shapes with vegetable cutters it should not be over ¼ in. deep in the pans; but if for dice, it may be any depth.

This quantity is sufficient for 6 qts. of soup.

I often tint parts of paste with vegetable or fruit colors, spinach green, parsley, carrots or cranberries.

The left-overs from cutting may be chopped for another soup or a roast.

Use 1½ tablespn. of cream for 1 egg.

Royal may be flavored with onion juice. A little very fine chopped parsley may be added to it before baking.

Consommé is sometimes used in place of cream.

4 yolks of eggs and 1 white may be used instead of 4 whole eggs with the same quantity of liquid, and rich milk will do instead of cream, but the paste will not be as tender.

=Spun Eggs=

Break eggs into cup (2 for each quart of soup). Leave whole and turn slowly into rapidly boiling soup, beating briskly with fork or wire batter whip, until egg is in white and yellow shreds. Boil up well and serve soup at once. Or, beat eggs and let them stand until the froth subsides, then add to the soup in the same way.

=Thickening for Potato Soup=

1 tablespn. flour
½ cup cold water
yolks 2 eggs

Blend flour and water, add to boiling soup, boil up well.

Turn some of the hot soup slowly on to the beaten yolks, stirring, add them to the soup, do not boil, serve at once.

Whipped cream may be added to potato soup just before serving.

=Rice Timbales=

⅓ cup rice
1 cup water
½ teaspn. salt
½ teaspn. oil or melted butter

Soak rice in water for half an hour, add salt and oil, stir well and steam without stirring, ¾ to 1 hour. Press into small oiled molds. Set in a pan of hot water covered, for 10 m. Put one in the center of each plate of soup, with or without a small leaf of parsley on top. Rice may be boiled.

=Dumplings=

Cut bread or universal dough into small rounds or make into very small balls; let rise and steam 20 m. or boil 10 to 15 m. in rich soup just before serving, or boil in water and add to soup.

=Noodles=

I have had equally good success with all three of the following combinations:--

4 eggs,
salt,
1¾-2 cups bread flour. (Always use bread flour.)

3 eggs,
2 tablespns. water,
salt,
1 teaspn. melted butter,
about 2 cups flour.

Yolks 4 eggs,
2 tablespns. water,
salt,
about 1¼ cup flour.

Beat eggs a little with salt, add water if used, and flour for stiff dough. Knead on floured board until dry but not flakey.

Then cut into three or four pieces and knead each piece, without more flour, until very smooth. Roll each piece as thin and as large as possible, some say to the thickness of a fifty cent piece, hang on clothes bars, away from the fire, turning often until dry but not brittle.

Roll up without flour and cut into fine slices from the end; or fold in 1½ in. accordion pleats and cut fine, or cut into strips of any desired width and cut these into narrow match-like pieces; or cut into rounds or fancy shapes with vegetable cutters. If cut in the first two ways, shake out upon a cloth or board and dry ½ to 1 hour.

Add noodles to boiling consommé and boil rapidly, stirring occasionally with a fork, for 10 to 20 m., or until tender.

Serve soup at once or noodles will become pasty.

Noodles may be cooked in boiling salted water, drained and added to soup, or cooked for 5 m. in water and finished in soup, giving a clearer consommé.

Noodles may be cooked in Mother’s and Nut French soup, as well as in bouillon or consommé.

Noodles may be dried thoroughly and stored in jars or close-covered box, almost indefinitely; but will require a much longer cooking.

=★ Cream Noodles=

Beat 1 egg light, add 1 tablespn. milk and a pinch of salt; then beat in 3-4½ tablespns. flour.

Turn slowly in a slender stream into rapidly boiling soup, stirring constantly; boil up well and serve at once.

When the mixture is poured slowly from the point of a spoon, it will be in shreds, and when cooked will be firm enough to hold its shape, but not hard.

* * * * *

“Cooking is not drudgery--it is an art.... No one who stands by a hot stove ever cooks. That party only waits. The cook is always on the _qui vive_. In the exaltation and exhileration of his artistic services, he forgets that the stove is hot.”

--_Dr. Harvey W. Wiley._

ENTRÉES AND BREAKFAST, LUNCHEON AND SUPPER DISHES

“Entrées are the dishes served between any of the regular courses,” one writer says. Another, “Entrées--a conventional term for side dishes.” Entrées proper may or may not have a large proportion of strength giving elements; but in this book we are placing the foods richest in proteids under the head of “true meats.”

As many entrées make good breakfast, luncheon and supper dishes and _vice versa_, it seemed best to group these all together.

CROQUETTES

Egg for dipping croquettes should be slightly beaten with a pinch of salt and 1 teaspn. to 1 tablespn. of water to each egg.

The whites of eggs alone (beaten just enough to mix with the water), also yolks alone or crumbs without egg may be used.

Crumbs may be cracker, zwieback, dry bread or granella. Corn meal, flour, or a mixture of crumbs and flour are used for dipping. For vegetable and cereal croquettes, the nut meals are excellent.

Mix fine chopped onion and parsley with egg or crumbs sometimes for croquettes.

Full directions for shaping and baking are given with trumese croquettes.

Suitable croquettes or patties may be served on beds of pilau, or on plain boiled rice with gravy, or with macaroni in cream sauce, and some are used as garnishes or accompaniments for true meat dishes.

=Croquette Sauce=

To be used with different additions.

1-2 tablespns. butter
2-2½ tablespns. flour
1 cup hot milk
¾-1 teaspn. salt

1 teaspn. grated onion may be used when suitable and also 1 egg, but croquettes are more creamy without the egg.

Rub the butter and flour together, add boiling milk, stirring; boil, remove from fire, add whatever is to be used for croquettes, cool thoroughly, shape into cones or rolls, set in cold place until ready to use.

This quantity is sufficient for the equivalent of 2 cups of fine chopped meat.

=Corn Croquettes=

1 pt. grated corn, (or 1 can of corn well drained)
1 pt. stale bread crumbs
2 tablespns. flour.
1 egg
salt

Mix, shape, bake. These croquettes may be breaded only. They may be used as garnish for a timbale if shaped in cones or balls, or served with cream sauce as a separate course.

=Celery Croquettes=

1 cup mashed potato
¾ cup finely-sliced celery
1-1½ teaspn. butter
2 tablespns. chopped nuts (not too fine)
salt

Do not cook celery. Mix all ingredients while potato is hot. Cool, shape, egg and crumb. Stand in cold place until ready to bake.

=Rice Croquettes--cold boiled rice=

Add 2 or 3 tablespns. milk to 2 cups cold boiled rice. Heat in double boiler until softened; then add 1 tablespn. butter, 1 beaten egg and salt. Cream may be used instead of milk and butter. Cool, shape, roll in nut meal, bake. Serve as garnish for a ragout, or with stewed green peas, cream or lentil gravy, or maple syrup or jelly.

=Rice Croquettes No. 2=

Cook 1 cup of rice in a quart of milk with a level teaspn. of salt, in a double boiler until rice is tender and milk absorbed. Add yolks of 4 eggs or 2 whole eggs, and 2-4 tablespns. sugar. Cool, shape, egg, crumb, bake. Serve with strawberry or fig sauce, or with quince, elderberry, or some not too tart jelly. May cook rice in half milk and half water, and if desired add a little butter. Sugar may be omitted.

=Rice and Fig Croquettes=

Add 1 cup of fine cut or ground fresh figs to the preceding recipe, with less or no sugar: 1 teaspn. of vanilla also if desired, and serve with orange or cream sauce as dessert at luncheon.

=Bread Croquettes=

1 tablespn. butter
2 tablespns. flour
1 cup milk
1 egg
salt
bread crumbs

Heat, do not brown, butter, add flour and stir smooth; pour milk in hot, when smooth, remove from fire, add salt and egg and enough bread crumbs to shape. Cool, shape into balls or rolls, bake. Serve as a garnish or as a separate dish with or without sauce. The mixture may be flavored with some of the sweet herbs or minced onion.

=Oyster Plant Patties=

1 pt. cooked pulp of oyster plant
2 tablespns. cream, with oyster
liquor to make a large half-cup
(or 1 tablespn. butter with milk
and the liquor)
2 eggs, or about ¼ cup cracker crumbs
salt

Mix all ingredients; sprinkle buttered shells or scallop dishes with crumbs, put a spoonful of the mixture in each and sprinkle tops of patties with crumbs. Bake in moderate oven on top grate 5-10 m., serve at once.

Patties may be served as a second course at dinner, or for a luncheon dish.

For _pulp_, grind about three bunches of oyster plant through the medium cutter of a food chopper. Cook in a small amount of water until just tender, adding salt about 5 m. before removing from the fire.

=Asparagus en Croustade=

Cut the top crust from gems baked in flat oblong, or round gem pans, and remove the soft inside part. Warm in oven. Have ready one cup hot cooked asparagus tips.

_Sauce_--

3 tablespns. butter
5-6 tablespns. flour
3 cups hot milk
salt
1 egg

Prepare the sauce as usual, adding beaten egg last, heat without boiling, carefully stir in the asparagus tips, fill the crusts and serve. A few tips may be reserved and pressed into the sauce after crusts are filled, leaving the heads sticking up. Green peas or stringless beans may be substituted for asparagus. Patty pan pastry crusts may be used.

=Oyster Plant en Croustade=

Remove soft inside crumbs (they will go into a roast) from gems. Fill with oyster plant in cream sauce, sprinkle with crumbs and chopped parsley. Heat in oven, serve with celery plain or fringed.

May use pastry crusts.

=Vegetable Cutlets=

Grate or grind carrots; cook, salt, drain. Cut young tender string beans into small pieces and cook in salted water. Mix with nicely seasoned mashed potato, add grated onion, a trifle of crushed garlic if liked, chopped parsley, and salt if necessary; shape into oblong cakes, egg, crumb or dip into corn meal or flour. Pour a little melted butter over them in the pan and brown in a quick oven. Serve with cream sauce, at once.

The mixture may be enclosed in pastry crust as surprise biscuit.

=★ Squash Cutlets=

Cook young, tender Fordhook or crook-neck squash in ½ in. slices. Dip in egg and flour or crumbs. Bake, covered at first. on well oiled griddle or in covered pan in rather hot oven 25-35 m. or until squash is tender. Serve as soon as done as an entrée or as a garnish.

May soak slices in ice water ½-1 hour; drain and wipe dry before dipping.

=Cucumber Cutlets=

Slice cucumbers in thick slices across, or if small cut into halves lengthwise. Wipe dry with a towel if soaked in ice water. Dip in egg and crumbs or cracker dust. Bake covered in hot oven until tender, 20-30 m. Serve as luncheon dish or as garnish for a meat dish.

A little fine chopped onion may be sprinkled over before baking.

=★ Cutlets of Corn Meal Porridge, or Hasty Pudding=

Make corn meal porridge just thick enough to mold, not stiff. Cook thoroughly and turn into bread tins or other molds which have been wet in cold water. When cold, slice, egg and crumb, or dip in flour (No. 1, browned, best). Brown in hot oven. Serve plain or with mushroom sauce or maple syrup for supper, breakfast or luncheon. In small round or square slices it may be used as a garnish for creamed vegetables or true meat dishes.

For variety, coarse chopped nuts may be stirred into the porridge before molding.

Porridge may be molded in small egg cups and finished the same as slices.

=Rice Cutlets=

Put hot boiled rice (cooked in water or part milk) into square mold or brick shaped bread tin which has been wet in cold water, cover close and stand in cold place. Slice, dip in oil or melted butter and crumbs and bake in quick oven. Serve with green peas, mushroom or any desired sauce, or with jelly, honey or maple syrup.

Dip in egg and crumbs, or in French toast mixture when preferred.

=Corn Cakes=

=Mrs. George S. Hopper=

1 can corn, chopped (or 1 pt. fresh grated)
1 egg
1 cup milk
7-7½ level tablespns. cracker crumbs or enough to thicken

Bake in thick cakes on griddle on top of stove or in oven.

=Corn Cakes No. 2=

2 cups grated corn (about 8 ears)
3 eggs
2 tablespns. milk.
salt
cracker crumbs to thicken

Bake on griddle on top of stove or set in oven on grate after being dropped on to hot griddle, or bake in shallow gem pans.

=★ Corn Oysters=

2-2½ cups (8 small ears) grated corn not too young
2 beaten eggs
salt

Drop batter in small spoonfuls on hot buttered griddle. Brown delicately on both sides and serve at once. Fine cut celery may be added to the batter before baking. Add a few cracker crumbs (not bread crumbs or flour) if corn is very milky. Canned corn does not make good oysters.

=★ Oyster Plant Griddle Cakes=

1 cup mixed rich milk and oyster plant broth
2 level tablespns. flour
1½ cup oyster plant cooked in slices
1 egg
salt
about ½ cup rolled cracker

Bake on hot buttered griddle on stove or top grate of oven.

=★ Corn Custards=

½ cup grated corn
1-2 teaspns. sugar
¾-1 teaspn. salt
2 eggs
1 cup milk

Beat eggs and mix with other ingredients, turn into oiled custard cups, set in pan of water in oven and bake until firm in the center. May be served in the cups, or turned out carefully after standing a few minutes. Serve with wafers or as accompaniment to meat dishes.

=★ Celery Custards=

2 eggs
1 cup milk
¾ cup fine cut celery
1 tablespn. melted butter
½ tablespn. chopped onion
½ teaspn. salt

Simmer onion and celery in butter without browning. Beat eggs and mix all ingredients. Turn into custard cups; bake in pan of water, covered, until egg is set; after standing a few minutes, turn out of cups on to individual dishes. Serve with ripe olives and wafers or as a garnish to meat dish. May turn on to broiled rounds of trumese.

=★ Onion Custards=

2 cups fine sliced onion
a little fine sliced celery
2 eggs
2 tablespns. cream
salt

Cook onions in very little water until tender; drain slightly, add celery and other ingredients. Bake in custard cups or individual soufflé dishes until firm in center. Unmold on to platter or chop tray and surround with green peas in cream sauce. Onions may be rubbed through colander after cooking.

=Celery and Mushrooms à la Crême=

1¼ qt. celery in inch slices
1 cup mushrooms in quarters or eighths

Cook celery and mushrooms separate and drain.

_Sauce_--

¼ cup oil and melted butter
¼-½ cup chopped onion
¾ cup flour
1 egg or yolk only
1 teaspn. chopped parsley
salt

Simmer onion in oil and add flour, then boiling water to leave stiff (perhaps about 1 pt.); when smooth remove from fire, add salt, parsley and beaten egg. Use liquid drained from celery and mushrooms with water in the sauce. Put layers of sauce, cooked celery and mushrooms in baking dish with sauce on top. Sprinkle with crumbs or corn meal, heat and brown in oven. A little garlic may be used and sometimes a small quantity of cream with a very little strained tomato in the sauce.

=Young Lima Beans à la Crême=

Cook young tender Lima beans and use in place of celery and mushrooms in above.

=Asparagus Tips à la Crême=

Use cooked asparagus tips with the heads sticking up out of the cream a little, instead of celery and mushrooms, in Celery and Mushrooms à la Crême.

=Oyster Plant and Mushrooms à la Crême=

Cook sliced oyster plant (large slices cut in quarters) not too soft in a small quantity of water. Drain and use in place of trumese in Trumese and Mushrooms à la Crême, of Trumese Dishes, using oyster plant liquor instead of water in the sauce.

=Macaroni and Mushrooms à la Crême=

Use one of the smaller varieties of macaroni, one that will make the desired size when cooked, in place of trumese in Trumese and Mushrooms à la Crême, of Trumese Dishes.

=Green Corn Pudding=

Accompaniment to roasts, timbales or other meat dishes, or a luncheon or supper dish.

3 cups (12 ears) grated corn
1 tablespn. sugar if corn is not sweet
2 tablespns. butter if desired
1 qt. milk
1 teaspn. salt
4 eggs

Rub butter and sugar together, add yolks of eggs, beat a little, add corn and salt, mix; add milk, and when smooth chop in the stiffly-beaten whites of the eggs. Bake in slow oven about 1 hour. Cover until near the last.

=Corn Pudding--no milk=

3 cups corn pulp
2-3 tablespns. melted butter
1 tablespn. sugar if necessary
1 egg
salt

If corn is very old a little liquid may be required, or if very milky a few cracker crumbs. Bake in pie plates or pudding dish to a nice brown.

=Corn Pudding--no eggs=

3 cups corn pulp
1 pt. milk
1 tablespn. melted butter
1 tablespn. sugar if required
1 teaspn. salt.

Bake one hour in moderate oven.

Canned corn may be used in winter. Add ½ cup of sugar and serve as a dessert sometimes.

=Oyster Plant Pudding--no eggs=

8 large roots of oyster plant (1 pt. after cooking)
2 level tablespns. butter
1 tablespn. cream
1 tablespn. oyster liquor
1 tablespn. milk
salt

Grind scraped oyster plant through medium cutter of food chopper, cook in as small an amount of water as possible until tender, not soft; add salt, drain and add the other ingredients. Put into a baking dish, sprinkle with cracker crumbs or granella and chopped parsley. Turn a little melted butter over and brown in oven.

=Sweet Potato Pudding=

1 large sweet potato
1 qt. milk
1 tablespn. butter
4 eggs
salt

Peel and grate raw potato. Pour hot milk over and let it boil up. Remove from fire, add salt, butter and beaten eggs; bake in buttered pudding dish in moderate oven 20 m. or until firm in center.

This dish (with the eggs and milk) may serve as the meat dish of a meal.

=Squash Pudding=

To each pint of mashed winter squash add 1-1½ tablespn. almond or dairy cream (and if squash is very dry, a little milk), ¾-1 teaspn. salt, 1 teaspn. sugar and 1 beaten egg. Bake in pudding dish in moderate oven about 20 m. May sprinkle with bread crumbs. A little minced onion may be used in the pudding.

=★ Carrot Pudding=

1 cup mashed carrot
½ cup corn
½ cup stewed tomato from which the juice has been drained
1 tablespn. chopped onion
2 eggs
salt
chopped parsley

Mix all ingredients, beating eggs slightly, turn into baking dish, sprinkle with crumbs and parsley. Bake until firm in the center.

=Scalloped Asparagus=

Make a thin cream sauce of cream and the water in which the asparagus was cooked, cover the bottom of a serving dish with sauce, put in a layer of asparagus cooked in short pieces (the tips may have been used for croustades) and sprinkle with cracker crumbs; continue layers, cover top with thin or split crackers, pour sauce over, sprinkle with chopped parsley, bake 15-20 m.

=Sister Ford’s Scalloped Cabbage--Delicious=

Chop a nice head of cabbage or shave it fine and put it into a baking dish with alternate layers of bread or zwieback crumbs. Turn over it enough rich milk, to which a little salt has been added, to half cover it. Let it boil up once and then set where it will stew slowly until the cabbage is tender, but no longer.

=Scalloped Egg Plant=

Cut egg plant into slices ½-¾ in. thick. Peel and put into a large quantity of cold water over the fire and bring to the boiling point, boil 5 m. and drain. Repeat the process, add salt to the third water, boil 10 m. and drain. Put into scallop dish in layers with bread or cracker crumbs--just a few, cover with rich milk or thin cream and bake covered until the slices are tender, ½ hr. or longer. Uncover, brown and serve. The egg plant may be cut into large cubes.

=Armenian Scallop of Egg Plant=

1 large egg plant
1½-2 cups strained or unstrained tomato
½ cup sliced or chopped onion
3 or 4 cloves of garlic, fine
chopped parsley
salt
2 tablespns. butter or oil
a few bread crumbs

Prepare egg plant as in preceding recipe; mix onion, garlic, salt and a part of the crumbs. Sprinkle mixture in bottom of baking dish, and between and on top of layers of egg plant. Turn the tomato over all, cover with crumbs, sprinkle with parsley, dot with butter or pour oil over. Cover and bake 1½-2 hours. Brown on top grate of oven.

=Scalloped Onions=

Stew sliced onions until tender, drain and put in baking dish with layers of bread crumbs; add salt and a little melted butter to each layer, nearly cover with milk, sprinkle with crumbs and bake until well browned. The butter may be omitted and a little cream added to the milk.

=Scalloped Raw Potatoes=

Slice potatoes very thin, put in layers into scallop dish, sprinkling each layer lightly with flour or cracker crumbs and salt until dish is ⅔ full. Nearly cover with milk, sprinkle with crumbs, bake 1 hour or until potatoes are tender. Cover at first and watch that milk does not boil over. A very little chopped onion in the potatoes improves them. When flour is used it is better to mix the milk and flour and pour over the potatoes.

A quicker way is to cook the sliced potatoes in boiling salted water for 10 m., before putting them into the scallop dish.

=Potatoes Scalloped--raw nut butter and onions=

Cooked sliced potatoes for 10 m. in boiling, salted water, drain, put into baking dish in layers with fine chopped onion, and pour a liberal amount of nut milk (made in the proportion of 4 tablespns. of raw nut butter, with salt, to each qt. of water) over them. When the potatoes are tender and the milk just creamy, sprinkle the top with browned flour No. 1, pour a little oil over, and brown on top grate of oven. Serve at once.

=Scalloped Cooked Potatoes=

Potatoes cooked in their jackets until nearly done are best for this purpose and it is a good way to use up small and irregular shaped ones. Slice or dice the potatoes, put into dish in layers with thin cream sauce, chopped parsley and onion, have sauce on top, sprinkle with crumbs, bake 20 m. Without the onion they are called Cottage Potatoes.

=Scalloped Sweet Potatoes=

Prepare and cook the same as scalloped Irish potatoes, without onion.

=Scalloped Squash=

A squash that is not as good cooked in other ways may be used for this dish. Pare and cut into small pieces, boil or steam until just tender, not soft. Arrange in layers in oiled baking dish with salt, a little sugar and if used, a little butter. Pour over a very little milk or (if no butter is used) thin cream, not more than ½-⅔ of a cup for a good sized dish. Bake covered at first, then brown. Sprinkle with chopped parsley before serving. A trifle of ground coriander or anise seed may be used, but the natural flavor of the squash is best.

=Scalloped Oyster Plant=

1 qt. cooked sliced oyster plant (1½ qt., 2 bunches, before cooking)
⅔ cup cracker crumbs
1¼ cup oyster liquor
1¼ cup milk
2 tablespns. melted butter
1 egg
salt

Mix oyster plant liquor, milk, butter and salt. Put oyster plant into a baking dish with a sprinkling of cracker crumbs between layers, pour part of mixed liquid over. Sprinkle crumbs on top and turn the last cup of liquid over, after beating the egg with it. Bake covered until just bubbling, then remove cover and brown by setting on top grate of oven.

=Scallop of Oyster Plant=

Cook 1⅓ qt. sliced oyster plant in 1⅓ qt. water, adding salt before draining. To the water drained off add ½-1 cup heavy cream. Boil and thicken with flour to the consistency of thin cream; add salt and pour over oyster plant which has been arranged in baking dish with a slight sprinkling of stale bread crumbs between the layers and on top. Be careful not to use too many crumbs. Bake a half hour or until well heated through and nicely browned. Sprinkle with chopped parsley before or after baking.

=Oyster Plant Scallop=

1 pt. cooked oyster plant pulp prepared as for patties
2 level tablespns. butter
2 level tablespns. flour
1 cup cream (or ½ cream and ½ oyster liquor)
salt
2 eggs

Rub butter and flour together; add cream hot. Boil, remove from fire, add beaten eggs, salt and oyster pulp. Put into patty cases, other individual dishes or baking dish, buttered. Sprinkle with crumbs and chopped parsley, heat to bubbling and brown, in oven.

=Scalloped Tomatoes=

Place equal quantities of salted stewed tomatoes and delicately browned croutons in dice as for soup, in layers in baking dish with a little melted butter poured over each layer. Cover with the croutons and sprinkle with melted butter. Bake, covered part of the time, 15-20 m. Crumbs or thin slices of zwieback, or granella may be substituted for dice.

=Scalloped Tomatoes--onion flavor=

Thin layers of bread or zwieback, or of cracker or bread crumbs, with thick slices (or double layers) of peeled tomatoes, salt and onion juice. Cover with crumbs, turn a little melted butter over, sprinkle with chopped parsley. Bake, covered most of the time.

=Scalloped Celery and Tomato=

1 qt. finely-sliced celery
1½ qt. stewed tomato with a little of the juice drained off
¼-½ cup chopped onion
2-3 teaspns. salt

Put half the celery, onion, tomato, and salt into a baking dish in the order given, and repeat with the remaining half. Cover with small dice or coarse crumbs of bread. Turn a little cream or melted butter over the top, cover and bake 1¼-1½ hr. in moderate oven. The onion may be omitted.

=Tomatoes Scalloped with Rice and Onion=

Put layers of boiled rice and tomato with thin sliced onion, salt and a little butter or oil in baking dish, sprinkle with crumbs and parsley. Bake, covered, in moderate oven, brown on top grate just before serving.

=Creamed Sweet Potatoes=

Cover sliced, cooked sweet potatoes in serving dish with cream or thin cream sauce. Sprinkle with crumbs and parsley if desired. Heat gently in oven until a delicate brown.

=★ Baked Creamed Tomatoes=

1 pt. strained stewed tomatoes
1¼ cup stale bread crumbs
¼-½ cup sweet cream
salt

Let crumbs stand in tomato until well softened, rub through a colander, add cream and salt. Bake in serving dish until delicately browned on top and well heated through. Let stand in warm place 10-20 m. before serving.

=Spinach Soufflé=

½ peck spinach (2 cups cooked). Cook; drain very dry and rub through a fine colander. Add 1 teaspn. oil or melted butter, beat in the yolks of 2 eggs and fold in the whites beaten moderately stiff. Fill well oiled mold about ¾ full. Set in pan of hot water and bake (covered until nearly done) in moderate or slow oven until firm in the center, 45-60 m. Do not bake too rapidly or too long. When done, set the mold out of the water, let it stand a moment to settle, and invert carefully on to a platter or chop tray. Serve at once with quarters or sixths of lemon or with one of the cream sauces, or with Sauce Amèricaine.

Baked tomatoes are very suitable for a garnish or accompaniment.

=Individual Daisy Soufflés= make pretty garnishes for timbales and molds. Small custard cups, or the imported tin molds, being suitable for them. Oil molds well with cold oil or softened (not melted) butter and leave in a cool place.

Prepare daisies by cutting a small round piece from a slice of hard-boiled yolk of egg and six diamond shaped pieces from the poached white, for each, and arrange like daisies in the bottom of the mold, the oil holding them in place.

Press the spinach mixture into the molds, taking care not to displace the daisies, and bake the same as the large mold, only a shorter time, 30-35 m., or until puffed in the center and firm to the touch. Invert on to rounds of toast and place as desired.

=Mashed Potato Loaf=

Add grated onion to nicely seasoned mashed potato; put into a long, well buttered tin; brown in hot oven, turn out on to a platter and serve cut in slices for luncheon or supper.

=Timbale of Carrot--unusually desirable=

2 cups mashed carrot
1 teaspn. salt
2 teaspns. chopped parsley
1 pint rich milk
whites 3 eggs

Add stiffly-beaten whites of eggs to other ingredients which have been mixed. Bake in buttered mold in pan of water, until firm in center, about ½ hour. Let stand a moment after removing from oven, unmold on to platter or chop tray, surround with spinach leaves or garnish with other green and serve with sour sauce.

=Corn and Egg Timbale=

1¼ qt. milk
3 cups flour
1 pt. corn, drained dry
2 teaspns. salt
4 chopped hard boiled eggs
4 beaten raw eggs
2 teaspns. chopped onion
2 teaspns. chopped parsley

Blend flour with 1 pt. of the milk, heat remainder of milk in oiled frying pan, stir in flour, remove from fire, add other ingredients, bake in well oiled mold. Serve with sauce 16, 23, 28, or 31.

=Timbales of Corn--individual=

1½ cup corn (cut from cob) put through fine chopper
2 eggs
salt
1½ tablespn. melted butter
1 pt. hot milk

Set molds in pan of hot water, cover, bake.

=Vegetable Pie=

Prepare vegetables (half or whole quantity) as for Trumese en Casserole, of Trumese Dishes, use a little more liquid, thickened a trifle. Cover and bake until vegetables are nearly or quite tender, 1-1¼ hours. Remove from fire, cool to just warm (if universal crust is to be used), cover with crust, let rise, and bake; or, the crust may be baked or steamed in a pie plate separately and laid over the baked filling. If steamed, it will be dumplings.

A combination of equal quantities potatoes, turnips, parsnips, carrots and onions covered with consommé, or very fresh milk, and baked, may be used for a pie. Sometimes, when no potatoes are used, lay sliced tomatoes on top of the vegetables.

Chopped parsley is suitable for all combinations. Garlic, if liked, is nearly always an improvement.

Cooked instead of uncooked vegetables may be used.

Sliced hard boiled eggs give variety and add to the nutritive value of pies.

When liquid is not thickened, sprinkle a little fine tapioca between layers of vegetables.

=Oyster Plant Pie=

1-1¼ qt. sliced oyster plant (2 large bunches)
1½ qt. boiling water
1 teaspn. salt

Cook oyster plant until nearly tender, add the salt, boil up well and drain.

_Sauce_--

4 tablespns. oil or melted butter
6-6½ tablespns. flour
1 qt. and ¼ cup of oyster plant broth and water
½ cup cream
½ teaspn. salt

Heat oil, add flour, then liquid, and when smooth and well cooked, the cream and salt, and a little chopped parsley if convenient.

_Crust_--Universal crust of ¾-1 cup of liquid, or one cup of rice as for rice and trumese pie, or dish lined and covered or covered only, with pastry crust. Pour part of the sauce into the baking dish, sprinkle the cooked oyster plant in and pour the remainder of the sauce over. Cover with the crust. Let rise until very light (if universal crust). Bake ½-¾ hour.

May make small individual pies.

_Sauce without Cream_--½ cup of raw nut butter maybe rubbed smooth and boiled up with the oyster broth and the cream omitted. With this, 1 teaspn. of celery salt may be used, or 3 level tablespns. chopped onion and 1 level teaspn. sage. Chopped parsley with either. 7 or 8 tablespns. of cracker dust may be used for thickening the sauce instead of flour.

=Oyster Plant Pastry Pie=

Cook oyster plant in small quantity of water, add salt when nearly tender, boil up well and drain; thicken liquor slightly, add a little butter and the cooked oyster plant. When cool, put into custard pie pan lined with pastry, cover, bake. Serve hot with celery stewed in tomato if desired.

=Mushroom and Celery Pie--Rice or pastry crust=

1¼ qt. celery in inch lengths
1-1½ pt. mushrooms in quarters or eighths
chopped parsley

Cook and drain celery. Cook mushrooms 10-15 m. in salted water and drain. Arrange cooked celery and mushrooms in baking dish with parsley sprinkled between layers. Pour over the following sauce, cover with rice (as for rice and trumese pie) or pastry crust, bake.

_Sauce_--5 tablespns. melted butter, 5½-6 tablespns. flour, the liquid drained from the mushrooms and celery with water to make 1 qt., salt. Rub the butter and flour together, pour boiling liquid over, boil up well, add salt.

=Carrot Pie. Excellent=

1 qt. cooked sliced carrots
chopped parsley

_Sauce_--

5 tablespns. oil or melted butter
2 tablespns. chopped onion
5½ tablespns. flour
1 qt. boiling water

Simmer, not brown, onion in oil, add flour and water, pour into baking dish with carrots and parsley and cover with any desired crust--universal, pastry, rice, mashed potato, dressing, or mashed dried green peas. With the last, one would have a hearty meat dish.

=Potato Pie=

Use potatoes instead of carrots and more onion in preceding recipe. Celery may be used (without simmering in oil) instead of the onion. ⅓-½ cup of raw nut butter, instead of the oil, rubbed smooth with water and boiled with it would give a meaty flavor with the potatoes and onions. A mashed lentil crust, when desired, adds to the nutritive value of the pie.

=Stuffed Winter Squash=

½-⅔ of a medium sized, nice shaped winter squash
3 cups dry bread crumbs
sliced onion
garlic if desired
chopped parsley

_Sauce_--

3 tablespns. oil or melted butter
3-3½ tablespns. flour
3 cups rich consommé

Heat oil, add flour, then consommé, and salt if necessary. Saw squash in two in the middle, or a little above the middle as required. Scrape out the seeds and stringy pulp and rub with salt. Let stand while preparing other ingredients; drain before stuffing. Mix crumbs and flavorings, leaving out a little parsley: pour part or all of the sauce over the crumb mixture. (The quantity of the sauce will depend on the quality of the squash. If it is a dry one it will probably take it all, and if it is quite a large one, more of all the stuffing will be required). Fill the squash, sprinkle with crumbs or corn meal, and chopped parsley. Set into covered baker or cover with waxed paper and bake until squash is tender which will be in 2-3 hrs. according to the squash. Give it plenty of time. Serve on chop tray and send plain onion sauce to be served with it.

Coarse chopped nuts may be put into the dressing and the top of the squash garnished after baking with halves of nuts. This makes a beautiful as well as palatable dish.

=Baked Squash with Celery Stuffing=

Make a thick sauce of rich milk and browned flour No. 1. Add to it chopped onion, minced garlic if liked, a few coarse bread crumbs and a large quantity of fine sliced celery. Fill the squash which has been prepared as in the preceding recipe, sprinkle with crumbs, cover with slices of tomato from which the seeds have been removed, or with pieces of canned tomato. Finish with chopped parsley; bake covered until time to brown over the top.

Nuts may be used with this also, and unbrowned flour in the sauce if preferred.

A simple dressing of bread or cracker crumbs and milk with a little cream or butter and chopped onion is nice in squash.

With such _summer squashes_ as are of the right shape to bake, the greater part of the inside may be scraped out, chopped and put in with the dressing.

=Claudia’s Stuffed Egg Plant=

½ large egg plant
⅓ cup boiled rice
4 tablespns. tomato
4 tablespns. grated onion (or 3 of chopped)
⅔-1 tablespn. browned flour
½ cup fine cut celery
3-5 truffles cut fine
2 tablespns. oil or melted butter
salt

1 dozen chopped ripe olives may be used instead of truffles, or 3 or 4 soaked dried mushrooms chopped, or all may be omitted.

Boil whole egg plant in unsalted water 20 m. Cut in halves lengthwise, or if only one piece is to be baked cut a little one side of the middle, using the larger piece for stuffing. The quantity of stuffing given is for one piece only. Scrape out the pulp with a spoon, leaving a wall ½-¾ in. thick. Chop pulp and mix with the other ingredients, using only half the oil or butter. Rub a little salt over the inside of the egg plant, press the stuffing in firmly, sprinkle with crumbs and chopped parsley and pour oil over. Bake in quick oven about ½ hour, covered when sufficiently browned.

=Stuffed Potatoes=

Cut slices off the sides of nicely baked potatoes (if large they may be cut into halves, or they may be cut in two in the middle crosswise, or a piece may be cut off from one end), scrape out the inside, leaving a thin coating of the potato so that the skin will not be broken. Prepare the same as mashed potato and beat very light, refill the skins, brush with cream or sprinkle with crumbs and chopped parsley, set in shallow tin and brown on top grate in oven. To serve, arrange on a napkin on a platter, with sprays of parsley.

=Meringued Stuffed Potatoes=

Add 1 or more yolks of eggs to the mashed potato, fill skins and heat as in preceding recipe, then pile the salted, stiffly-beaten whites of eggs on the tops and brown delicately.

=Stuffed Tomatoes=

Select large firm tomatoes, cut out the stem end, remove the inside with a teaspoon and turn upside down on a drainer for the liquid to drain out.

Stuffed tomatoes may be served as a garnish for meat dishes or on rounds of toast as a separate course, often the second course. When suitable, they may be served on rounds or squares of broiled trumese. Sometimes they are set into a rich cream sauce on a platter, or in ramekins, and sprinkled with chopped truffles. Chopped nuts and parsley may be substituted for truffles. When desired, a half nut meat may be laid on top of each tomato before sending to the table.

=Fillings for Stuffed Tomatoes=

Buttered crumbs, the tomato pulp and salt: to this may be added grated onion or onion and sage. Cracker crumbs instead of bread are sometimes used.

Crumbs, chopped nuts or trumese or nutmese, garlic, onion and salt. Or, ripe olives and celery salt with chopped parsley in place of onion and garlic.

Boiled rice, onion, browned flour, melted butter, tomato pulp. Salt tomatoes well inside and sprinkle with chopped parsley after stuffing.

Soaked dried mushrooms chopped, butter, crumbs, tomato pulp, onion, salt.

Fresh mushrooms chopped, crumbs, cream or butter, salt.

Macaroni or spaghetti, tomato pulp, onion, butter, crumbs on top.

Left-overs of macaroni may be chopped slightly for filling, with small rings as top finish.

Always fill tomatoes to the top and finish with crumbs or something suitable.

Bake 10-30 m. (according to the filling, and the ripeness of the tomatoes) on oiled pans without water.

=Fruit and Nut Tomatoes=