Chapter VI (4)

Chop a small onion fine, fry in butter, and mix with a pound and a half of lean beef chopped fine and fried in butter, highly seasoned with black and white pepper. Fill a baking-dish with alternate layers of the meat and boiled spaghetti, seasoning each layer with grated Parmesan cheese. Bake until brown.

BOILED SPINACH

Cook a peck of well-washed spinach, uncovered, with a cupful of boiling water for ten minutes. Drain, pressing out all the liquid. Chop fine, rub through a sieve, season with salt, pepper, butter and sugar, and moisten with stock, gravy, Brown Sauce, or Cream Sauce. Garnish with hard-boiled eggs or croutons. It may be reheated without chopping and seasoned with salt, pepper, butter, and vinegar.

BUTTERED SPINACH

Cook two quarts of spinach according to directions previously given. Drain, and serve with melted butter; or, chop fine, press out all the liquid, reheat in Cream Sauce, season with a little grated nutmeg and at the last add two tablespoonfuls of butter.

BOILED SQUASH

Peel, remove the seeds, boil until tender, drain, and serve with melted butter or White Sauce; or, peel, seed, and quarter a squash, and cook in stock to cover, seasoning with salt, pepper, butter, and a little sugar. Or cook it in milk, seasoning with salt, pepper, and powdered mace.

BOILED SUMMER SQUASH

Cut into small pieces and cook for an hour in boiling water, then drain and mash, seasoning with salt, pepper, and butter. Moisten with a little cream, and serve.

CREAMED SQUASH

Steam or boil small pieces of squash, drain, and reheat in Cream Sauce.

FRIED SUMMER SQUASH

Cut the squash in slices, dredge with seasoned flour, and saute in butter or dip in crumbs, then in egg and crumbs, and fry in deep fat. It may be parboiled for five minutes before frying; or, prepare according to directions given for Fried Eggplant.

ROASTED SQUASH

Peel and cut into long strips. Cook in the pan with a roast, basting with the drippings.

BROILED TOMATOES

Peel and slice large tomatoes, season with salt and pepper, and broil, basting with oil; or, dip in seasoned crumbs or corn-meal before broiling. Sprinkle with minced parsley if desired.

BROILED TOMATOES WITH SAUCE

Season Cream Sauce with a little mace, and salt and pepper to taste. When smooth and thick add a well-beaten egg and pour it over broiled tomatoes; or, serve broiled tomatoes with highly seasoned melted butter mixed with lemon-juice.

BAKED TOMATOES

Peel the tomatoes and put into a baking-dish. Sprinkle thickly with sugar and bake until the sugar has become a thick syrup; or, stuff tomato shells with seasoned crumbs, dot with butter, and sprinkle with sugar and bake.

BAKED TOMATOES A LA CREOLE

Peel and cut in two, three large tomatoes. Chop fine a green pepper and an onion and spread over the tomato. Sprinkle with salt, dot with butter, and bake, basting with the pan-gravy. Add half a cupful of cream or milk to the pan-gravy, thicken it with flour cooked in butter, and pour the sauce over the tomatoes. Serve on toast.

CREAMED BAKED TOMATOES

Make a Cream Sauce, seasoning with celery salt and onion-juice. Put a tablespoonful of the sauce into a ramekin, add a small peeled tomato, and cover with the sauce. Spread buttered crumbs over the top and bake in a pan of boiling water for half an hour. Serve in the ramekins.

CURRIED TOMATOES

Chop fine an onion and an apple and fry in butter, seasoning highly with curry powder. Moisten with stock or gravy and spread on fried or baked tomatoes.

DEVILLED TOMATOES

Mix together the mashed yolks of three hard-boiled eggs, a teaspoonful each of powdered sugar and made mustard, and a pinch each of salt and cayenne. Add three tablespoonfuls of butter and, gradually, three tablespoonfuls of vinegar or lemon-juice. Bring to the boil, add two eggs well-beaten, and cook in a double boiler until thick. Pour over fried or boiled tomatoes and serve; or serve with a Maitre d'Hotel Sauce made hot with mustard and cayenne.

ESCALLOPED TOMATOES

Put sliced tomatoes in layers in a baking-dish, seasoning with salt, pepper, and dots of butter, and onion-juice if desired, alternating with crumbs. Have the top layer of crumbs and butter. A cupful of stock may be poured over. Cover and bake until well done then uncover and brown. A little sugar may be added to the seasoning; or, season each layer of tomatoes with minced onion and grated cheese and have crumbs on top. Green tomatoes may be used, or drained canned tomatoes.

ESCALLOPED TOMATOES AND ONIONS

Fill a buttered baking-dish with alternate layers of sliced tomatoes and fried or parboiled sliced onions, seasoning each layer with salt, pepper, and butter, and sprinkling with crumbs. Cover with crumbs, dot with butter, and bake for forty-five minutes. Sprinkle with grated cheese if desired.

FRIED TOMATOES WITH CREAM

Cut six large tomatoes in half, and saute the cut side in butter or drippings. Take up the tomatoes and cook a tablespoonful of flour in the fat. Add half a cupful of hot milk and cook to a thick sauce, seasoning with salt and cayenne. Pour over the tomatoes, and serve.

FRIED GREEN TOMATOES

Slice green tomatoes and soak for ten minutes in cold salted water. Drain, sprinkle with sugar, dip in corn-meal, and fry in hot fat. Season to taste.

FRIED TOMATOES WITH ONIONS

Slice onions and green tomatoes thin and fry in drippings.

FRIED TOMATOES AND PEPPERS

Seed and shred six green peppers and slice three tomatoes. Fry in olive-oil with a chopped onion and a bean of garlic and serve on toast.

STEWED TOMATOES WITH CHEESE

Stew fresh tomatoes and add a cupful of grated American cheese and three eggs well-beaten. It will be richer if the tomatoes are cooked in stock.

STEWED TOMATOES AND CELERY

Stew a can of tomatoes with two or three stalks of celery cut fine. Thicken with flour cooked in butter and season with salt, pepper, butter, sugar, and a little cinnamon or nutmeg.

STUFFED TOMATOES

Mix the scooped-out tomato pulp with bread soaked in milk and season with minced parsley, grated onion, salt, and pepper. Add a few chopped mushrooms if desired and a little chopped cooked meat. Fill the tomato shells, dot with butter, and bake.

SPANISH TOMATOES

Chop two onions fine and fry in butter, then add a can of tomatoes and a small can of Spanish peppers chopped fine. Cook for five minutes, season with salt, then pour into a baking-dish, cover with buttered crumbs, and bake for forty-five minutes. Green peppers may be used instead of the Spanish peppers.

BOILED TURNIPS

Peel and quarter young turnips and cook in boiling salted water to cover with four or five slices of bacon, changing the water once and adding a little sugar to the seasoned water. Reheat in Cream Sauce and serve with the bacon as a garnish.

BAKED TURNIPS

Peel and parboil small turnips, drain and put into a baking-pan with beef stock to reach to half their height. Sprinkle with salt, pepper, and sugar, dot with butter, cover, and bake until done basting occasionally with the stock.

BROWNED TURNIPS

Peel, slice, boil until tender, drain, and saute in butter, sprinkling with salt, pepper, and sugar.

CREAMED TURNIPS

Cut boiled turnips into dice, reheat in a Cream or White Sauce, season with salt, pepper, and sugar, and serve on toast. Add a little grated nutmeg if desired. Brown Sauce may be used also.

TURNIPS AND CARROTS

Cook separately diced carrots and turnips, then, mix and season with salt, pepper, butter, and minced parsley; or, mix with Cream or White Sauce.

GLAZED TURNIPS

Boil small peeled turnips in rich stock to cover, adding a pinch of sugar. Drain, reduce the sauce by rapid boiling, and brown the turnips in the oven, basting with the stock.

TURNIPS IN BROWN SAUCE

Peel, slice, and boil until tender in salted water, drain, saute in butter, and pour over a Brown Sauce. Season with salt, pepper, sugar, and mace.

BAKED BANANAS

Peel and quarter four bananas and put into a buttered baking-dish with eight tablespoonfuls of water, four of sugar, four teaspoonfuls each of melted butter and lemon-juice, and a sprinkle of salt. Bake slowly for half an hour, or less, basting frequently. The lemon-juice may be omitted.

FRIED BANANAS

Peel, slice lengthwise, season with salt, dredge with flour, and fry in oil or butter, or dip in egg and crumbs, or cut in two crosswise, dip in egg and seasoned crumbs, put on ice for two hours, and fry in deep fat. Sprinkle with lemon-juice if desired.

CURRY OF VEGETABLES

Mix one cupful each of cooked carrots and turnips cut into dice, one-half can of peas, and one cupful of cooked lima or kidney beans. Reheat in Brown Sauce, seasoning with minced onion, curry powder, a pinch of sugar, and a little vinegar. Add a cupful and a half of cooked potatoes cut into dice, simmer for twenty minutes, and serve in a border of boiled rice.

GNOCCHI

Bring to the boil a cupful of water and a tablespoonful of butter. Add sifted flour to make a batter and a pinch each of salt, pepper, and grated nutmeg. Add a heaping tablespoonful of grated Parmesan cheese and stir constantly until the mixture leaves the sides of the pan. Take from the fire and stir in one at a time three unbeaten eggs. Drop by spoonfuls into boiling water and simmer until firm. Drain, put into a buttered baking-dish, season with grated cheese and melted butter, and pour over a Cream or Bechamel Sauce, thickened with the yolks of three eggs. Sprinkle with crumbs and grated cheese, bake until brown, and serve in the same dish.

CREAMED KOHLRABI

Peel, slice, and soak the kohlrabi in cold water for half an hour. Drain, cover with cold water, and cook until tender. Drain and pour over a Cream Sauce to which has been added the well-beaten yolk of an egg.

POLENTA

Boil a quart of white stock with two tablespoonfuls of butter and sprinkle in slowly, enough corn-meal to make a thick mush. Take from the fire, add four tablespoonfuls each of butter and grated Parmesan cheese and a tablespoonful of beef extract. Mould in small cups, turn out, sprinkle with crumbs and cheese, and bake, basting with melted butter.

INDIAN PILAU

Wash a cupful of rice thoroughly, throw into fast boiling water, boil for twenty minutes, and drain. A tablespoonful of butter may be added to the water. Season with salt and pepper, add a heaping tablespoonful of butter, and garnish with hard-boiled eggs and fried onions.

VEGETABLES A LA JARDINIERE

Mix half a can of French peas and one cupful each of diced cooked carrots and turnips. Reheat in a well-buttered Bechamel Sauce. Season with salt and pepper and add a little sugar if desired.

THIRTY SIMPLE SAUCES

ALLEMANDE SAUCE

Put two cupfuls of white stock into a saucepan with half a dozen mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and pepper to season, and a teaspoonful of minced parsley. Simmer for an hour and strain. Thicken with a teaspoonful of flour rubbed smooth in a little cold stock or water, take from the fire, and add the yolks of three eggs beaten with the juice of half a lemon. Reheat, but do not boil. Take from the fire and add a tablespoonful of butter.

BEARNAISE SAUCE

Bring to the boil two tablespoonfuls each of vinegar and water. Simmer in it for ten minutes a slice of onion. Take out the onion and add the yolks of three eggs beaten very light. Take from the fire, add salt and pepper to season, and four tablespoonfuls of butter beaten to a cream. The butter should be added in small bits.

QUICK BEARNAISE 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 onion, capers, olives, pickles, and parsley, and a little tarragon vinegar.

BECHAMEL SAUCE

Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly. Season with salt, pepper, and grated nutmeg.

BROWN SAUCE

Brown two tablespoonfuls of flour in butter. Add two cupfuls of milk or cream and cook until thick, stirring constantly. Season to taste.

BROWN BUTTER SAUCE OR BEURRE NOIR

Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar, and salt and pepper to season. Serve hot.

BUTTER SAUCE

Beat the yolks of four eggs with half a cupful of cold water and two tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler until thick, seasoning with salt, cayenne, and onion-juice. Add half a cupful of butter, cut into small pieces, take from the fire, and serve.

CAPER SAUCE

Add two or three tablespoonfuls of capers to two cupfuls of Drawn-Butter Sauce.

CHEESE SAUCE

Add half a cupful of grated cheese to two cupfuls of Cream or Drawn-Butter Sauce.

COLBERT SAUCE

Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls of beef extract, the juice of a lemon, red and white pepper and minced parsley to season, and half a cupful of butter in small bits. Heat, but do not boil, and serve at once.

CREAM SAUCE

Cook together one tablespoonful of butter and two of flour. Add two cupfuls of cream or milk and cook until thick, stirring constantly. Season with salt and pepper.

CURRY SAUCE

Fry a tablespoonful of chopped onion in butter and add a tablespoonful of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add one cupful of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and onion-juice, and serve hot.

DRAWN-BUTTER SAUCE

Cook to a smooth paste two tablespoonfuls of butter and two of flour. Add two cupfuls of cold water and cook until thick, stirring constantly. Season with salt and pepper.

DUTCH SAUCE

Cook together one tablespoonful each of flour and butter, add one cupful of white stock, and cook until thick, stirring constantly. Season with salt and pepper, take from the fire, and add the yolks of three eggs beaten with half a cupful of cream. Cook in a double boiler for three minutes, take from the fire, add a tablespoonful of lemon-juice, and strain.

DUXELLES SAUCE

Cook in butter one cupful of chopped mushrooms and one tablespoonful each of minced onion and parsley. Add to one pint of Spanish Sauce and serve.

EGG SAUCE

Add one-half cupful of sliced or chopped hard-boiled eggs to two cupfuls of Drawn-Butter Sauce or sufficient melted butter.

HOLLANDAISE SAUCE

Beat half a cupful of butter to a cream and add gradually the well-beaten yolks of two eggs, the juice of half a lemon, and pepper and salt to season. Cook over boiling water until it begins to thicken, beating with an egg beater. Serve as soon as it is of the proper consistency. Add a little boiling water if it is too thick.

ITALIAN SAUCE

Fry a chopped onion in butter with a teaspoonful of minced parsley and two tablespoonfuls of chopped mushrooms. Add one cupful of white stock and boil for ten minutes. Thicken with a small spoonful each of butter and flour cooked together, take from the fire, and add a tablespoonful of butter and a little lemon-juice.

MADEIRA SAUCE

Add four tablespoonfuls of mushroom liquor and a wineglassful of Madeira to Italian Sauce.

MAITRE D'HOTEL SAUCE

Work into half a cupful of butter all the lemon-juice it will take, and add a teaspoonful or more of minced parsley; or, melt the butter without burning, take from the fire, add the juice of half a lemon and a teaspoonful of minced parsley.

MINT SAUCE

Chop fresh mint, or use dried mint, which is equally good. Cover with good cider vinegar and add enough granulated sugar to neutralize part of the acid. Let stand for several hours before using.

MUSHROOM SAUCE

Add the desired quantity of chopped canned mushrooms to White, Cream, Brown, or Drawn-Butter Sauce, using the can liquor for part of the liquid.

PARSLEY SAUCE

Boil two large bunches of parsley in water to cover for five minutes. Strain the water, and thicken with a tablespoonful each of butter and flour cooked together. Season with salt, pepper, and grated nutmeg, take from the fire, add the yolks of two eggs beaten with a little vinegar, three tablespoonfuls of butter in small bits, and a little minced parsley.

PIQUANTE SAUCE

Brown three small spoonfuls of flour in butter, add two cupfuls of stock, and cook until thick, stirring constantly. Season with salt and cayenne. Chop a small onion fine and cook it until tender in four tablespoonfuls of vinegar with a teaspoonful of sugar. Put into the sauce with two tablespoonfuls each of chopped capers and cucumber pickles. Heat thoroughly and serve.

REMOULADE SAUCE

Mix together the yolks of two hard-boiled eggs, the yolk of one raw egg, a pinch each of salt and pepper, and a teaspoonful of mustard. Set the bowl into a pan of ice and add gradually a cupful of olive-oil, beating constantly. When smooth and thick, add three tablespoonfuls each of tarragon or cider vinegar and a teaspoonful of minced parsley.

TARTAR SAUCE

Chop fine a teaspoonful each of pickles, parsley, olives, and capers. Mix with very stiff Mayonnaise. A little grated onion may be added if desired.

TOMATO SAUCE--I

Fry a chopped onion and half a clove of garlic in butter. Add half a cupful of water, a teaspoonful of beef extract, a cupful of canned tomatoes, and three or four dried mushrooms soaked and chopped. Simmer until smooth and thick, run through a sieve, and serve.

TOMATO SAUCE--II

Brown a tablespoonful of flour in butter, add a cupful of stewed tomatoes, and salt, pepper, grated onion, powdered cloves, and mace to season. Cook until smooth and thick, stirring constantly, rub through a sieve, and serve.

TOMATO SAUCE--III

Chop together capers, pickles, onion, and olives. There should be half a cupful in all. Add one-half cupful of stewed and strained tomatoes, a teaspoonful each of made mustard and sugar, and salt and cayenne to season highly. Serve very hot.

TOMATO CREAM SAUCE

Cook together for ten minutes one cupful of tomatoes, a slice of onion, two cloves, two pepper-corns, a stalk of celery, and a bit of bay-leaf. Rub through a sieve and thicken with three small spoonfuls of flour cooked in butter. Season with salt, paprika, and sugar, add one cupful of hot cream, bring to the boil, add a pinch of soda, and serve.

VELOUTE SAUCE

Cook together three small spoonfuls each of butter and flour, add one cupful of white stock and one quarter cupful of cream. Cook until thick, stirring constantly. Season with salt, cayenne, grated nutmeg, and minced parsley. Simmer for an hour, strain and serve.

VINAIGRETTE SAUCE

Beat together four tablespoonfuls of olive-oil and one tablespoonful of vinegar with salt and red pepper to season. Chop fine a little parsley, onion, and sweet pickle, or capers, and mix with the sauce. Serve with cold meat.

SALADS

_SALADS AND DRESSINGS_

FRENCH DRESSING

Put a pinch each of salt and paprika into a small bowl. Rub the inside of the bowl with cut garlic if desired. Put in four tablespoonfuls of the best olive-oil and stir until the salt is dissolved. Add one tablespoonful of vinegar and stir and beat until no separate globules of oil are visible. Cider vinegar or any of the flavored vinegars may be used. Sometimes three tablespoonfuls of oil are used to one of vinegar.

SEASONINGS FOR FRENCH DRESSING

To French dressing made according to directions given above may be added at discretion anchovy essence, anchovy paste, celery salt, celery pepper, chilli pepper, curry powder, pounded cardamon seed, minced chervil, minced chives, chutney, capers, grated cheese, caviare, minced garlic, onion, horseradish, mustard, either made or dry, Worcestershire Sauce, mushroom, walnut, or tomato catsup, mint, parsley, thyme, savory, sage, marjoram, tarragon, minced olives or pickles, shrimp essence, sardine paste, chopped truffles or pimentos.

FRENCH DRESSING FOR FRUIT SALADS

Prepare according to directions given for French dressing, using lemon-juice or wine instead of vinegar and omitting the paprika. Fruit-juice, claret, white wine, port, sherry, Madeira, Rhine wine, and lime-juice are all used in dressing for fruit salads. If additional seasoning is desired, add powdered cinnamon, nutmeg, ginger or mace, or chopped candied fruits. For some salads sweet wine may be used in the dressing.

MAYONNAISE

Put an earthen bowl into a larger one containing cracked ice. Break into it the yolks of two fresh eggs, add a pinch each of salt and paprika, and half a teaspoonful or more of dry mustard. Mix thoroughly and add oil drop by drop at first. A clear spot forming upon the egg is the test of the proper quantity of oil. Use a silver teaspoon for mixing and beat constantly. If the Mayonnaise should curdle, put it on the ice for an hour, or add a few drops of lemon-juice. When a cupful or more of oil has been used and the dressing is stiff enough to cut with a knife, add the juice of half a lemon, or more, according to taste. Cover with paraffine paper and keep on ice until ready to serve. For fruit salads, omit the mustard and pepper and at the last fold in a little cream whipped solid. Veal or chicken jelly may also be mixed with Mayonnaise. Chopped sweet herbs, pickles, olives, capers, onions, garlic, shrimp paste, horseradish and caviare are used to season Mayonnaise. Chopped olives, pickles, and capers, with a little onion or garlic, if desired, make Tartar Sauce when added to Mayonnaise.

BOILED DRESSING--I

Bring half a cupful of vinegar to the boil, with two teaspoonfuls of sugar, half a teaspoonful each of salt and mustard, and a dash of pepper. Thicken with one-fourth cupful of butter creamed with a teaspoonful of flour, and cook until smooth and thick, stirring constantly. Take from the fire, and add the yolk of an egg well-beaten. Cool, and if desired add a cupful of sweet or sour cream or buttermilk.

BOILED DRESSING--II

Beat the yolks of two eggs with a tablespoonful of sugar and a teaspoonful each of salt and mustard. Add gradually half a cupful of melted butter or oil, the beaten whites of the eggs, and half a cupful of lemon-juice or vinegar. Cook in a double boiler until it thickens, stirring constantly.

CREAM DRESSING

Beat two eggs until light, add a teaspoonful of sugar, a teaspoonful of butter, three tablespoonfuls of vinegar, with salt, mustard, and cayenne to season. Cook until thick in a double boiler, stirring constantly, and adding gradually four tablespoonfuls of boiling tarragon vinegar. Take from the fire, cool, and add a cupful of whipped cream just before serving.

SOUR-CREAM DRESSING

Mix one cupful of thick sour cream with two tablespoonfuls each of lemon-juice and vinegar, one tablespoonful of sugar, a teaspoonful each of salt and mustard, and pepper to taste.

EGG DRESSING

Beat three eggs, add gradually two tablespoonfuls of oil, a teaspoonful of sugar, and salt, white pepper, and cayenne to season. Add half a cupful of boiling vinegar, mix thoroughly, and cook in a double boiler until thick.

GERMAN SALAD DRESSING

Mix half a cupful of sour cream with a tablespoonful of sugar, a dash of pepper, a teaspoonful each of salt and mustard, two tablespoonfuls of bacon fat, and half a chopped onion cooked in half a cupful of boiling vinegar.

CLUB DRESSING

Chop very fine two hard-boiled eggs, two pimentos, half a small onion, a small bunch of chives, and one small root of garlic. It cannot be too fine. Rub to a paste with a spoon, add six tablespoonfuls of oil, two of tarragon vinegar, and salt and paprika to season.

CURRY DRESSING

Rub the yolk of a hard-boiled egg smooth with four tablespoonfuls of oil, one tablespoonful of tarragon vinegar, and a pinch of curry powder.

RAVIGOTE DRESSING

Put into a double boiler the well-beaten yolks of two eggs and a tablespoonful of butter. Cook until it begins to thicken, then add another tablespoonful of butter and cook to a cream. Season with minced chives, chervil, tarragon, and parsley.

_FISH SALADS_

ANCHOVY AND EGG SALAD

Rub a salad bowl with cut garlic and fill with crisp lettuce leaves. Put anchovies and sliced hard-boiled eggs on top and serve with French dressing.

ANCHOVY AND PEPPER SALAD

Skin and bone six anchovies and chop very fine. Mix with a Spanish onion sliced very thin, two shredded sweet Spanish peppers, and a slice of bread cut into dice. Mix with French dressing and serve on lettuce or cress, adding more bread if desired.

CLAM AND CELERY SALAD

Cut clams into small pieces, season with onion-juice, mix with shredded lettuce or celery, and serve on lettuce with French dressing or Mayonnaise. Either cooked or raw clams may be used.

SARDINE SALAD--I

Arrange on a bed of lettuce, sardines and shrimps, alternately. Season with minced onion, chopped pickle, capers, and hard-boiled eggs. Pour over French dressing, season with tomato catsup, and serve cold.

SARDINE SALAD--II

Bone and flake drained sardines and put on tissue paper until the oil is absorbed. Mix with three times the quantity of finely cut celery and marinate in French dressing. Drain and serve on lettuce or cress with Mayonnaise.

SHRIMP SALAD

Mix cooked flaked shrimps with finely shredded lettuce and French dressing. Garnish with spoonfuls of Mayonnaise.

SHRIMP AND ASPARAGUS SALAD

Mix two cupfuls of cold cooked asparagus cut into short lengths with one cupful of cooked flaked shrimps. Serve with French dressing to which the pounded yolks of three hard-boiled eggs have been added.

_VEGETABLE SALADS_

ARTICHOKE SALAD

Remove the chokes and inner leaves from boiled artichokes, sprinkle with minced parsley, and serve with French dressing.

ASPARAGUS SALAD

Mix cold cooked asparagus tips with diced or sliced cucumbers and serve on lettuce with Mayonnaise.

ASPARAGUS A LA VINAIGRETTE

Serve cold boiled asparagus or the bleached canned asparagus on lettuce with French dressing to which have been added chopped olives, pickles, and capers. Onion and mustard may be added to the seasoning.

BEAN SALAD--I

Season cold cooked beans with tomato catsup and mix with half the quantity of finely cut celery. Sprinkle with minced chives and capers and serve very cold on lettuce with French dressing.

BEAN SALAD--II

Mix equal quantities of finely cut celery and cooked wax beans and serve on lettuce with Mayonnaise.

BEAN SALAD--III

Mix cold cooked lima beans with crisp lettuce, sprinkle with chopped mint and serve with French dressing or Mayonnaise.

BEET SALAD--I

Slice six cold boiled beets and one Spanish onion. Serve on crisp lettuce with French dressing.

BEET SALAD--II

Fill a salad bowl nearly full of crisp lettuce and cover with sliced boiled beets and hard-boiled eggs. Season with grated onion and pour over a French dressing which has been seasoned with minced garlic and tomato catsup.

BRUSSELS SPROUTS SALAD

Chop separately onion, olives, walnuts, and capers. Mix and blend to a smooth paste with lemon-juice. Spread over cold cooked Brussels sprouts. Mix thoroughly and serve with Mayonnaise.

CABBAGE SALAD--I

Marinate shredded cabbage in French dressing, drain, and serve on lettuce with Mayonnaise.

CABBAGE SALAD--II

Mix two cupfuls of shredded cabbage with half as much celery and season with minced chives and tomato catsup or Tabasco Sauce. Serve on lettuce with French or Mayonnaise dressing.

CARROT SALAD--I

Boil young carrots in water to which a little sugar may be added. Drain, cool, cut up, and serve on lettuce with French dressing or Mayonnaise.

CARROT SALAD--II

Mix diced cooked carrots with lettuce and serve with French dressing, sprinkling with minced cress, chervil, chives, or parsley.

CAULIFLOWER SALAD--I

Mix cooked cauliflower flowerets with Mayonnaise and serve in red-pepper shells on lettuce with Mayonnaise on top.

CAULIFLOWER SALAD--II

Marinate cooked cauliflower flowerets in French dressing, drain, and serve on lettuce with Mayonnaise. Garnish with diced cooked carrots or beets.

CELERY SALAD--I

Shred crisp celery very fine and serve with French dressing or Mayonnaise.

CELERY SALAD--II

Mix finely cut celery with sliced sour apple cut into small bits and serve on lettuce with Mayonnaise.

CELERY SALAD--III

Cut into small bits a large bunch of celery and three-fourths pound of blanched almonds. Serve on lettuce with Mayonnaise.

CHICKORY SALAD

Fill a salad bowl with well trimmed chickory and serve with French dressing seasoned with onion-juice.

CHIFFONADE SALAD

Mix one cupful each of shredded lettuce, celery, and chickory, and one teaspoonful each of chopped beets, onion, parsley, tarragon, and sweet red pepper. Serve with crisp lettuce and French dressing, garnishing with sliced tomatoes.

CRESS SALAD--I

Mix watercress, lettuce, sliced tomatoes, cucumbers, and onion with shredded green pepper and celery. Serve with French dressing and garnish with sliced hard-boiled eggs.

CRESS SALAD--II

Cut thin slices of sour apples and hard-boiled eggs into bits and mix with watercress. Serve with French dressing.

CUCUMBER SALAD--I

Slice cucumbers thin, and soak in cold salted water until wilted. Drain, rinse, wipe very dry, and serve with French dressing or with thick sour cream seasoned highly with black pepper.

CUCUMBER SALAD--II

Mix one cupful of diced cucumbers with two cupfuls of finely cut celery and half a can of drained mushrooms. Add three chopped hard-boiled eggs and serve on lettuce with Mayonnaise.

CUCUMBER SALAD--III

Cut three cucumbers into dice. Mix with one cupful of finely cut olives, three hard-boiled eggs, and three-fourths cupful of broken pecans or English walnuts. Serve on lettuce with Mayonnaise. Pickled nasturtium seeds or French peas may be added.

CUCUMBER JELLY SALAD

Slice two cucumbers and cook until soft in water to cover, with a slice of onion and salt and pepper to season. Take from the fire, and add half a package of soaked and dissolved gelatine. Line a mould with thin slices of cucumber, fill with the jelly, and chill. Serve on lettuce with either French dressing or Mayonnaise.

ENDIVE SALAD

Fill a salad bowl with small crisp leaves of endive and serve with French dressing or Mayonnaise. Sprinkle with minced chives if desired.

LETTUCE SALAD--I

Quarter crisp heads of lettuce and serve individually with Mayonnaise.

LETTUCE SALAD--II

Cut head lettuce in quarters, sprinkle with minced chives and parsley, and serve with French dressing which may be seasoned with onion or garlic.

MUSHROOM SALAD

Cut canned mushrooms into small pieces and serve on lettuce with French dressing, sprinkling with minced chives and parsley.

ONION SALAD--I

Slice peeled Spanish onions very thin, crisp in ice-water, drain, wipe dry, and serve on lettuce with French dressing, sprinkling with minced parsley if desired.

ONION SALAD--II

Mix sliced Spanish onion with twice the quantity of sliced and broken sour apples. Mix with Mayonnaise and serve on lettuce.

PIMENTO SALAD

Mix shredded pimentos with quartered hard-boiled eggs, sliced olives, and pearl onions. Serve on lettuce with Mayonnaise.

PEA SALAD--I

Mix cooked and drained peas with diced cooked carrots and finely cut celery. Serve on lettuce with Mayonnaise.

PEA SALAD--II

Mix cooked peas with cut walnut meats, marinate in French dressing, drain, and serve in lemon-cups on lettuce with a spoonful of Mayonnaise on top.

PEPPER SALAD--I

Chop a very small onion fine with twice the quantity of parsley. Add two small red peppers and eight sweet green peppers finely minced. Pour over a French dressing, seasoning with a pinch of powdered sugar and a teaspoonful of salt. Serve ice-cold on lettuce leaves.

PEPPER SALAD--II

Mix sliced Spanish onions with seeded and sliced sweet green peppers and serve on lettuce with French dressing.

PEPPER SALAD--III

Slice the tops from green peppers, remove seeds and veins, and soak in boiling water for fifteen minutes. Drain, chill, and fill with finely cut celery mixed with Mayonnaise. Shredded cabbage may be used instead of the celery or mixed with it.

POTATO SALAD--I

Mix diced cooked potatoes with one-fourth the quantity of diced boiled beets. Serve on lettuce with French dressing or Mayonnaise, garnishing with anchovies and small pickles, or in a mould of aspic.

POTATO SALAD--II

Mix two cupfuls of diced boiled potatoes with half a cupful of finely cut celery and an apple. Marinate in French dressing and serve Mayonnaise separately if desired.

POTATO SALAD--III

Mix sliced cold potatoes with finely cut pickled walnuts and chives or onions. Serve with French dressing, seasoned slightly with sage.

POTATO SALAD--IV

Slice cold cooked potatoes and season with minced onion and parsley. Pour over a French dressing and let stand two hours on ice before serving. Serve very cold and pass Mayonnaise if desired.

POTATO SALAD--V

Mix half a cupful of vinegar, one-fourth cupful of cold water, two eggs well-beaten, one tablespoonful of sugar, and three tablespoonfuls of butter, with salt and pepper to season. Cook until thick in a double boiler, stirring constantly; take from the fire, cool, and mix with a little cream. An entire cupful of cream may be used if desired. Mix with sliced boiled potatoes, seasoned with chopped onion and parsley.

RADISH SALAD

Mix sliced radishes with bits of sour apple, marinate in French dressing, drain, and mix with Mayonnaise. Serve on lettuce.

RADISH SALAD--II

Slice crisp radishes and mix with minced chives or sliced spring onions and serve with French dressing.

SALSIFY SALAD

Cook sliced salsify in salted and acidulated water with a bit of onion and a bay-leaf and a sprig of parsley. Drain, marinate in French dressing, and serve on cress or lettuce with Mayonnaise. Garnish with minced parsley and sliced oranges.

SPINACH SALAD--I

Mould cold cooked spinach in small cups. Turn out on lettuce, garnish with hard-boiled eggs and bits of cooked ham or tongue. Serve with Mayonnaise or French dressing.

SPINACH SALAD--II

Season cooked chopped spinach with salt, pepper, oil, and lemon-juice, and mould in small moulds. Turn out on thin slices of cold boiled tongue and serve with Tartar Sauce.

TOMATO SALAD--I

Peel and quarter large tomatoes and serve on lettuce with Mayonnaise. Marinate first in French dressing if desired.

TOMATO SALAD--II

Fill a salad bowl with alternate layers of sliced tomatoes and cucumbers and serve with French dressing or Mayonnaise. Crisp lettuce may be added.

TOMATO SALAD--III

Mix sliced tomatoes with lettuce and fresh Roquefort cheese broken into small bits. Serve with lettuce and French dressing to which minced garlic has been added.

STUFFED TOMATO SALAD--I

Mix equal quantities of diced cucumber, tomato pulp, and cooked peas with a few capers and a little chopped pickle. Add a little cooked chicken, cut in dice, mix with Mayonnaise, fill tomato-shells, and serve on lettuce.

STUFFED TOMATO SALAD--II

Chop cucumbers and mix with sweet green peppers, seasoning with grated onion. Mix with thick Mayonnaise, fill tomato-shells, and serve on lettuce with French dressing or Mayonnaise.

STUFFED TOMATO SALAD--III

Stuff tomato-shells with chopped celery and nuts, which may be mixed with Mayonnaise, and serve on lettuce with Mayonnaise.

TOMATO JELLY SALAD

Cook eight tomatoes with a slice of onion, six cloves, and salt and pepper to season. Rub through a sieve, and add half a package of soaked and dissolved gelatine. Mould in small cups, and serve on lettuce with Mayonnaise. Or, place small peeled tomatoes in moulds and fill with any desired aspic. Turn out and serve with Mayonnaise. Yellow tomatoes may be used in the same way.

WALDORF SALAD

Mix finely cut celery and apples with broken English walnuts. Serve on lettuce with Mayonnaise, or fill bright red apples from which the pulp has been removed.

_FRUIT SALADS_

ALLIGATOR PEAR SALAD

Mix sliced alligator pears with sliced or quartered hard-boiled eggs and serve on lettuce with Mayonnaise.

APPLE SALAD--I

Slice the tops from large red apples and scoop out the pulp. Mix with finely cut celery, broken English walnuts, and Mayonnaise made without mustard. Fill the apple shells, put on the lids, and serve on lettuce leaves.

APPLE SALAD--II

Mix sliced boiled chestnuts with finely cut celery and apples. Serve on lettuce with French dressing made with lemon-juice.

APPLE SALAD--III

Mix bits of apple with an equal quantity of orange pulp and add a few sliced maraschino cherries. Serve in the orange shells with Mayonnaise made without mustard and whitened with whipped cream. Shredded pineapple may be added.

APPLE SALAD--IV

Mix finely cut apples, celery, and shredded green peppers with broken English walnuts, blanched almonds, or pecans. Serve on lettuce with Mayonnaise made without mustard to which whipped cream has been added.

APRICOT SALAD

Peel and split apricots. Fill the hulls with chopped maraschino cherries and nuts and serve on lettuce with French dressing made with wine.

BANANA SALAD--I

Peel one section from the skin of ripe bananas, take out the pulp, mix with French dressing made with lemon-juice, fill the shells and serve on lettuce, sprinkling with chopped nuts if desired. Mayonnaise may be used instead of French dressing.

BANANA SALAD--II

Remove one section of the banana peel and scoop out the pulp. Mix with shredded orange or grapefruit, seeded and peeled white grapes, and a few broken nuts. Stoned cherries may be added if desired. Mix with Mayonnaise made without mustard and serve on lettuce in the banana skins.

CANTALOUPE SALAD

Scoop out the pulp from ripe cantaloupes, drain, and mix with pounded ice. Serve in the shells immediately with French dressing made without mustard and whitened with whipped cream.

CHERRY SALAD--I

Stuff maraschino cherries or white California canned cherries or large sweet cherries with blanched hazel nuts, and serve ice cold on lettuce, with Mayonnaise made without mustard and whitened with whipped cream.

CHERRY SALAD--II

Mix sliced black or maraschino cherries with shredded pineapple and blanched hazel nuts. Serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream.

GRAPE SALAD--I

Mix peeled and seeded white grapes with finely cut celery and broken walnut meats and serve on lettuce with French dressing made with lemon-juice, or Mayonnaise made without mustard and whitened with whipped cream.

GRAPE SALAD--II

Mix peeled and seeded white grapes with orange pulp, finely cut celery, and broken nuts. Or, mix pineapple, celery, and pecans. Serve on lettuce with French dressing made with lemon-juice or wine, or with Mayonnaise made without mustard and whitened with whipped cream.

GRAPEFRUIT SALAD--I

Mix grapefruit pulp with broken English walnuts, hickory nuts, or pecans. Mix with Mayonnaise made without mustard, fill the grapefruit shells, and serve on lettuce.

GRAPEFRUIT SALAD--II

Mix the pulp of three grapefruits and one large orange with two sliced bananas and half a cupful of maraschino cherries. Serve with French dressing made with lemon-juice or orange-juice, or Mayonnaise made without mustard and whitened with whipped cream. Garnish with white grapes, or add peeled and seeded white grapes to the salad.

GRAPEFRUIT SALAD--III

Mix the pulp of one grapefruit with two cupfuls of diced apples and serve on lettuce with French dressing made with the grapefruit juice. Or, mix the drained grapefruit pulp with broken English walnuts and serve in the shell with French dressing made of the juice, or Mayonnaise made without mustard. Garnish either salad with white grapes and nuts.

MACEDOINE SALAD--I

Mix peeled and seeded white grapes with equal quantities of strawberries, raspberries, sliced bananas, oranges, and pineapples, any or all. Serve with French dressing made with wine, or Mayonnaise made without mustard, adding whipped cream if desired.

MACEDOINE SALAD--II

Mix sliced bananas with maraschino cherries and season with sherry, or mix pineapple, oranges, white grapes, and plums, and season with white wine. Serve on lettuce with French dressing made with lemon-juice, or Mayonnaise made without mustard and whitened with whipped cream.

MACEDOINE SALAD--III

Mix shredded pineapple and apples with finely cut strawberries, bananas, cherries, peeled and seeded white grapes, and bits of orange pulp. Add chopped almonds or peanuts and serve with French dressing made with lemon-juice.

ORANGE SALAD--I

Mix sliced oranges and bananas with broken English walnuts and serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream. Or, use oranges, bananas, pineapple, and peeled and seeded white grapes.

ORANGE SALAD--II

Mix shredded pineapple, sliced bananas, orange pulp, and maraschino cherries. Season with sherry and serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream. The cherries and bananas may be omitted.

ORANGE SALAD--III

Arrange thinly sliced oranges on cress, sprinkle with chopped nuts and serve with French dressing made with lemon-juice, or with Mayonnaise made without mustard.

ORANGE SALAD--IV

Arrange sliced oranges on lettuce and sprinkle with blanched and broken English walnuts. A little chopped celery may be added. Serve with Mayonnaise made without mustard and whitened with whipped cream.

PEACH SALAD--I

Peel and split ripe peaches, cover thickly with chopped almonds, and serve on lettuce with French dressing made with orange juice, or Mayonnaise made without mustard and whitened with whipped cream.

PEACH SALAD--II

Mix finely cut peaches with sliced bananas and serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream.

PEAR SALAD

Mix sliced pears with chopped candied ginger and serve on lettuce with Mayonnaise made without mustard and mixed with a little whipped cream.

PINEAPPLE SALAD--I

Cut off the top of a ripe pineapple and scoop out the pulp carefully. Cut it fine, mix with sliced bananas and stoned cherries, and with stiff Mayonnaise made without mustard. Fill the pineapple shell and put on the top. Pass with it Mayonnaise whitened with whipped cream.

PINEAPPLE SALAD--II

Mix shredded pineapple with finely cut celery and broken English walnuts. Serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream.

PINEAPPLE SALAD--III

Mix shredded pineapple with peeled and quartered tomatoes, figs soaked in sherry and cut into dice, and broken English walnut meats. Serve ice cold on lettuce with Mayonnaise made without mustard and whitened with whipped cream.

_EGG SALADS_

EGG SALAD--I

Mix finely cut celery with the shredded whites of hard-boiled eggs. Mash the yolks to a smooth paste with sardines, moistening with oil, and shape into balls. Serve on lettuce with Mayonnaise, using the balls as a garnish.

EGG SALAD--II

Arrange quartered hard-boiled egg on lettuce and pour over Mayonnaise mixed with salmon which has been rubbed to a smooth paste with a little oil. Caviare, sardines, or anchovy paste may be used instead of the salmon.

EGG SALAD--III

Cut fine three hard-boiled eggs and four stalks of celery. Serve on lettuce with French dressing or Mayonnaise.

_CHEESE AND NUT SALADS_

CHEESE SALAD--I

Rub cottage cheese to a smooth paste with cream, butter, and salt. Rub a salad bowl with cut garlic and fill with chickory or endive. Add the cheese balls and quartered hard-boiled eggs, with onion-juice to season. Serve with French dressing.

CHEESE SALAD--II

Mix cottage cheese with chopped olives and make to a smooth paste with oil and lemon-juice, seasoning with salt and paprika. Shape into balls and serve on lettuce or endive with French or Mayonnaise dressing. Garnish with olives.

CHEESE SALAD--III

Mix one cupful of broken American cheese, three Neufchatel cheeses cut into small pieces, ten olives or pimolas sliced, and three finely cut pimentos. Season with salt and paprika, moisten with cream, and serve on lettuce with French dressing to which grated horseradish has been added. Garnish with pimentos cut in fancy shapes.

CHEESE SALAD--IV

Mix two cream cheeses to a smooth paste with chopped nuts and minced parsley and roll into small balls. Arrange in nests of crisp lettuce and serve with Mayonnaise.

NUT SALAD

Mix equal parts of finely cut celery and apple with half the quantity of broken nuts, using almonds, peanuts, pecans, walnuts, or salted almonds or peanuts. Serve on lettuce with Mayonnaise made without mustard.

ALMOND SALAD

Stone and chop six olives. Add half a cupful of blanched almonds cut fine and half a cupful of finely cut celery. Serve on lettuce with Mayonnaise from which the mustard may be omitted, and to which a little whipped cream may be added.

CHESTNUT SALAD--I

Shell and blanch large chestnuts and cook until soft. Cool and serve on lettuce with French dressing made with lemon-juice, or with Mayonnaise made without mustard. Serve very cold. Broken English walnuts may be added if desired.

CHESTNUT SALAD--II

Shell, blanch, and boil until tender one pint of chestnuts. Drain, cool, and serve on lettuce with French dressing made with lemon-juice. Dust with hard-boiled egg yolks rubbed through a sieve, and garnish with shredded whites.

CHESTNUT SALAD--III

Mix boiled chestnuts with bananas and oranges, or English walnuts with cheese and celery, or with apples and figs, or with cream cheese and figs, or pecans with apples, celery, and cream cheese. Serve with French dressing made with wine or lemon-juice or with Mayonnaise made without mustard and whitened with whipped cream.

PEANUT SALAD

Chop peanuts fine and mix to a smooth paste with Mayonnaise. Spread on sliced tomatoes or fill tomato-shells and serve on lettuce.

PECAN SALAD

Mix half a cupful each of broken pecans and chopped olives with one and one-half cupfuls of finely cut celery, and half of a red or green pepper chopped fine. Serve on lettuce or in pepper-shells with Mayonnaise.

WALNUT SALAD--I

Mix equal quantities of finely cut celery and broken English walnuts or pecans and marinate in French dressing. Serve in a border of shredded lettuce and pass Mayonnaise if desired.

WALNUT SALAD--II

Mix two cupfuls of finely cut celery with the grated rind of an orange and a dozen chopped walnut meats. Mix with stiff mayonnaise made without mustard and serve in apple shells, adding some of the apple pulp if desired. Serve on lettuce and pass mayonnaise.

SIMPLE DESSERTS

BLANC MANGE

Thicken a quart of milk with four tablespoonfuls of cornstarch rubbed smooth with a little of it. Add a teaspoonful of salt, and sugar and flavoring to taste. Mould, chill, and serve with a sauce made of a cupful of jam or jelly thoroughly mixed with the whites of three eggs beaten to a stiff froth.

ALMOND BLANC MANGE

Thicken a quart of boiling milk with three tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Add four tablespoonfuls of sugar, a pinch of salt, and a few drops of lemon extract. When smooth and thick, add half a cupful or more of split blanched almonds, mould, chill, and serve with whipped cream, sweetened and flavored to taste.

CHERRY BLANC MANGE

Stone a quart of cherries and stew, sweetening heavily. Thicken with one level tablespoonful of cornstarch rubbed smooth with a little cold water, and cook until smooth and thick, stirring constantly. Mould, chill, and serve with sugar and cream. Other fruits may be used in the same way.

CHOCOLATE BLANC MANGE

Thicken a quart of milk with four level tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of vanilla, sugar to taste, and a square of bitter chocolate grated and cooked to a smooth paste in a little boiling water. Cook, while stirring, until smooth and thick, mould, chill, and serve with custard or whipped cream.

CREAM BLANC MANGE

Thicken one and one-half cupfuls of milk with two tablespoonfuls of cornstarch rubbed smooth with a little milk and add two tablespoonfuls of sugar and the stiffly beaten whites of two eggs. Take from the fire, flavor to taste, mould and chill. Make a custard of one and one-half cupfuls of milk, the beaten yolks of two eggs, two tablespoonfuls of sugar, and flavoring to taste. Serve with the custard poured around the pudding.

COFFEE BLANC MANGE

Mix a cupful of very strong coffee with two cupfuls of boiling cream, sweeten to taste and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream.

FRUIT BLANC MANGE

Heat a quart of milk in a double boiler with half a cupful of cream and flavoring to taste. Add a package of gelatine which has been soaked and dissolved, and mould in layers, alternating with preserves or jam or crushed and sweetened fresh fruit. Chill and serve with a border of the fruit. Cover with whipped cream if desired. Cherries, peaches, strawberries, bananas, or pineapples may be used.

PEACH BLANC MANGE

Thicken two cupfuls of boiling milk with one tablespoonful of cornstarch rubbed smooth with a little cold water. Add two tablespoonfuls of sugar, boil for five minutes, while stirring, take from the fire, add a tablespoonful of butter and the yolks of four eggs well-beaten. Butter a baking-dish, put in a pint of canned peaches, pour the cornstarch over and bake in a quick oven for half an hour. Take from the fire and cover with a meringue made of the whites of eggs beaten to a stiff froth, and sweetened to taste. Serve cold. Apples, apricots, cherries, figs, gooseberries, plums, pears, pineapples, quinces, rhubarb, and berries may be used in the same way.

VANILLA BLANC MANGE

Sweeten a quart of boiling cream with a little syrup, add half a package of gelatine which has been soaked and dissolved, mould, chill, and serve with whipped cream.

BLUEBERRY CAKE

Cream a tablespoonful of butter with a cupful of sugar, add an unbeaten egg and mix thoroughly. Add a cupful of milk, and two and one-half cupfuls of flour sifted with three teaspoonfuls of baking-powder. Add a pinch of grated nutmeg and stir in lightly three cupfuls of blueberries. Turn into buttered pans and bake for thirty-five minutes in a hot oven.

BLUEBERRY TEA-CAKES

Sift two cupfuls of flour with a pinch of salt and two teaspoonfuls of baking-powder. Work into it a tablespoonful of butter, add the yolk of an egg beaten with half a cupful of sugar, and one cupful of milk. Fold in the stiffly beaten white of the egg and add a heaping cupful of blueberries, which have been dredged with flour. Bake for half an hour in muffin pans. Sour milk may be used with half a teaspoonful of soda instead of the baking-powder.

CHOCOLATE CAKE

Beat the yolks of six eggs, add a cupful of sugar, and the grated rind and juice of half a lemon. Sift in half a cake of grated bitter chocolate, a teaspoonful of baking-powder, with a pinch each of cinnamon, and clove, and enough flour to make a thin batter. Fold in the stiffly beaten whites of the eggs and bake in layer-cake pans. Put together with currant jelly. Ice with frosting made of a beaten egg, a cupful of powdered sugar, and half a teaspoonful of vanilla.

CHOCOLATE CREAM CAKE

Cream half a cupful of butter with one cupful of sugar, add the stiffly beaten whites of four eggs, and sift in one and one-half cupfuls of flour with a teaspoonful of baking-powder. Flavor with vanilla. Bake in a square tin. Boil one and one-half cupfuls of sugar with half a cupful of milk until the syrup makes a soft ball when dropped in cold water. Flavor with vanilla, stir until thick, spread on the cake and pour melted chocolate on top.

COCOANUT CAKE

Cream half a cupful of butter with two cupfuls of sugar, add the beaten yolks of five eggs, a teaspoonful of vanilla, one cupful of milk and four cupfuls of flour sifted with a teaspoonful of soda and two teaspoonfuls of cream tartar. Fold in the stiffly beaten whites of the eggs, add a cupful of shredded cocoanut soaked soft in milk, and bake in a moderate oven. Spread with boiled frosting, sprinkling thickly with grated cocoanut.

CREAM CAKE

Beat three eggs with one and one-half cupfuls of powdered sugar, add a tablespoonful of lemon-juice and half a cupful of cold water. Sift in two cupfuls of flour and two teaspoonfuls of baking-powder. Bake in layer-cake tins. Heat one and one-half cupfuls of milk in a double boiler. Beat together one tablespoonful of flour, two-thirds cupful of sugar, two eggs, and a pinch of salt. Add gradually to the boiling milk, stir, and cook for fifteen minutes. Flavor to taste, cool, and put the cake together with the filling. Ice with any preferred frosting.

COFFEE CREAM CAKE

Cream together half a cupful of butter and a cupful of sugar. Add half a cupful of milk and sift in half a cupful of cornstarch, one and one-fourth cupfuls of flour, half a teaspoonful of cream tartar and a pinch of soda. Fold in the stiffly beaten whites of three eggs and bake in buttered layer-cake tins for half an hour. Cook in a double-boiler one cupful of milk, one cupful of strong coffee, and a cupful of sugar. Thicken with the yolks of three eggs and three tablespoonfuls of flour rubbed smooth with a little cold milk. Stir while cooking. Take from the fire, add two tablespoonfuls of butter, and cool. Spread between the layers and ice with confectioner's sugar moistened with coffee.

CREAM PUFFS

Bring to the boil one cupful of water, half a cupful of lard or butter, and a pinch of salt. Add enough sifted flour to make a smooth thick paste, sifting it in gradually and stirring it constantly. Take from the fire and add one at a time five unbeaten eggs, beating thoroughly each time. Drop by spoonfuls on a buttered tin sheet and bake for twenty minutes in a moderate oven. Thicken a pint of milk and two beaten eggs in a double-boiler with half a cupful of sifted flour rubbed smooth with a little cold milk. Sweeten and flavor to taste. When the puffs are cold, split with a sharp knife and fill with the cream. Sprinkle the puffs with powdered sugar and serve.

DEVIL'S FOOD CAKE