Chapter VI (6)

Soak a cupful of tapioca over night in two cupfuls of cold water. Cook in a double boiler with a pinch of salt, six cupfuls of milk, and the grated rind of an orange, until the tapioca is soft. Add the yolks of three eggs beaten with the juice of the orange and one cupful of sugar. Take from the fire, turn into a buttered baking-dish, and cover with a meringue made of the beaten whites of the eggs and three tablespoonfuls of sugar. Add also a little grated orange peel. Spread over the pudding and bake for half an hour in a very slow oven. Serve cold.

_PUDDING SAUCES_

BROWN SUGAR SAUCE

Thicken a pint of boiling water with one tablespoonful of butter and one of flour cooked together. Add brown sugar, lemon-juice, and grated nutmeg or other flavor to taste, and serve.

FOAMING SAUCE

Cream half a cupful of butter with half a cupful of powdered sugar, add the juice and grated rind of a lemon, set the basin into a pan of boiling water, stir until it foams, and serve immediately.

FRUIT SAUCE

Mash fresh fruit with sugar to taste, let stand for three hours, and heat thoroughly before serving.

HARD SAUCE

Cream a tablespoonful of butter with two tablespoonfuls of sugar, flavor with wine and grated nutmeg, and chill on ice. Fruit juice may be used instead of wine.

_SHORTCAKES_

PEACH SHORTCAKE

Rub half a cupful of butter into one and one-half cupfuls of sifted flour. Add a pinch of salt and enough ice-water to make a smooth paste. Roll out, shape it into flat round cakes, and put together with butter between. Bake brown, tear apart while hot, and fill with fresh peaches crushed with sugar. Cover the peaches with the other cake, spread peaches on top and pile high with sweetened whipped cream. Strawberry, banana, blackberry, cherry, fig, blueberry, gooseberry, orange, and raspberry shortcakes may be made in the same way.

PRUNE SHORTCAKE

Stew a pound of prunes until soft, in water to cover, with half a cupful of sugar. When the prunes are soft, remove the stones and simmer for ten minutes longer. Make a biscuit crust, adding a little more shortening, and bake in two cakes with butter between. Split, spread with butter, fill with the prunes, cover the top with prunes, and serve hot with whipped cream.

STRAWBERRY SHORTCAKE

Sift a quart of flour with two teaspoonfuls of baking-powder and a pinch of salt. Work into it two tablespoonfuls of butter, add enough milk to make a soft dough, and bake in large pie-tins. Cool, split, spread with butter and crushed strawberries heavily sweetened. Pour crushed strawberries over the cake and serve.

FRUIT SOUFFLES

Drain any kind of preserved fruit and rub through a sieve enough to make a cupful. Add more sugar if required and fold in the stiffly beaten whites of eight eggs. Turn into a buttered baking-dish, bake for half an hour and serve immediately. Apples, apricots, bananas, prunes, cherries, chestnuts, cocoanut, figs, gooseberries, preserved ginger, peaches, pears, pineapples, quinces, raspberries, and strawberries may be used in the same way.

_TARTS_

APPLE TART

Line a deep pie-tin with pastry, fill half full of apple sauce, and cover with quartered apples cooked until soft in lemon syrup. Sprinkle with claret and powdered sugar, bake, and serve cold.

APPLE CREAM TART

Line a deep baking-dish with pastry and put in three cupfuls of peeled, cored, and quartered apples, the grated rind and juice of a lemon, three-fourths cupful of brown sugar, and a sprinkle of cinnamon or nutmeg. Bake until the apples are done, cool, and cover with whipped cream sweetened to taste and flavored with grated lemon peel.

APRICOT TART

Butter a pastry ring, line with paste and bake. Spread with marmalade, cover with apricots, sprinkle with sugar and maraschino, heat for a few minutes, and serve cold with the apricot syrup. Other fruits may be used in the same way.

CHERRY TART

Mix a cupful each of sugar and stoned cherries with one egg well-beaten with a teaspoonful of flour. Turn into a pie-tin lined with pastry, cover with narrow strips of crust, and bake. Other fruits may be used in the same way.

CHOCOLATE CREAM TART

Grate a square of chocolate into a pint of milk and bring to the boil, sweetening to taste. Thicken with one tablespoonful of flour rubbed smooth with a little cold milk, take from the fire, add a tablespoonful of butter and the yolks of four eggs well-beaten. Line patty-pans with pastry, fill with the cream, and bake. Take from the oven, cover with meringue, and brown.

FRUIT TART

Line a deep pie-tin with pastry and bake, take from the oven, fill with fresh or stewed and sweetened fruit, and cover with a meringue made of the whites of three eggs beaten to a stiff froth and three tablespoonfuls of powdered sugar. Bake until brown and serve either hot or cold. Peaches, pears, plums, rhubarb, or other fruit may be used.

GERMAN APPLE TART

Line a shallow baking-pan with pastry and fill with peeled, cored, and sliced apples. Sprinkle with cinnamon and powdered sugar and bake for forty minutes in a moderate oven.

GOOSEBERRY TART

Simmer a pint of gooseberries until soft in a thick syrup. Line a pie-tin with pastry and put on a border of the paste about an inch wide. Press down lightly, fill with the gooseberries and cross the tart with narrow twisted strips of paste, moistening with cold water at each end to make them adhere. Bake for twenty minutes in a hot oven and serve very cold with whipped cream.

GRAPE TART--I

Stem the grapes and cook in syrup until thick and soft, rub through a sieve and cool. Line patty-pans with pastry, fill with the grapes, and bake. Cover with meringue or whipped cream if desired.

GRAPE TART--II

Line a deep pie-tin with pastry, brush with thick syrup, and fill with white grapes. Sprinkle with six tablespoonfuls of powdered sugar and a wineglassful of white wine. Bake and serve either hot or cold. Other grapes may be used in the same way.

NEAPOLITAN TARTS

Roll rich pastry thin, cut into strips, bake in a quick oven and put together with jam or jelly between. Cover with frosting and serve cold.

PEACH TART

Roll rich pastry thin and bake three crusts in pie-tins. Cool, put together with crushed and sweetened peaches, chill and serve with whipped cream. Other fruits may be used in the same way.

PEACH TART MERINGUE

Line a border mould with pastry, fill half full with peach jam, bake, cool, cover with meringue, and return to the oven until puffed and brown. Fill the centre with whipped cream if desired. Other jams may be used in the same way.

PEACH CREAM TART

Line a deep pie-tin with good pastry and fill it two-thirds full with canned peaches that have been cooked for two or three minutes in boiling syrup. Cover with a rather thick crust and do not pinch down the edges. When cool, remove the top crust and fill with a cream made as follows: Boil a cupful of milk, and thicken with a tablespoonful of sugar mixed with a teaspoonful of cornstarch wet in cold milk. When smooth and thick, take from the fire, add the whites of two eggs beaten to a stiff froth, and a few drops of vanilla or almond extract. Cool, pour over the peaches, cover with the crust, sprinkle with powdered sugar, and serve.

PLUM TART--I

Line a deep tin with pastry, fill with preserved plums, cover with crust, brush with beaten egg, bake, sprinkle with powdered sugar, and serve cold.

PLUM TART--II

Line a deep baking-dish with pastry and bake. Fill half full of boiled rice cooked in milk and sweetened to taste and cover with pitted plums which have been cooked soft in thin syrup. Sprinkle with powdered sugar, dot with butter, bake, and serve hot.

RASPBERRY CREAM TART

Line a deep pie-tin with pastry, fill with raspberries, sprinkle with powdered sugar, and cover with crust but do not press down the edges. Bake in a moderate oven. Thicken a cupful of milk with a teaspoonful of cornstarch rubbed smooth with a little cold milk, add a tablespoonful of sugar, a few drops of vanilla, and the stiffly beaten whites of two eggs; cook until smooth and thick. Lift the top crust from the pie, pour in the custard, cover, sprinkle with powdered sugar, and serve cold.

RASPBERRY AND CURRANT TART

Line a deep pie-tin with pastry and fill with alternate layers of raspberries and currants, sprinkling each layer with sugar. Sprinkle with sugar, dot with butter, and bake. Cover with meringue and serve cold.

RHUBARB TARTS

Blanch and split half an ounce of bitter almonds. Cut one and one-half pounds of rhubarb into inch-lengths without peeling, add a pound of sugar, the almonds, and one lemon cut into bits. Cook together until thick, stirring occasionally. Line patty-pans with pastry, fill with the mixture, and bake in a moderate oven.

APPLES A LA NINON

Cook rice until soft in milk to cover, sweetening and flavoring to taste. Arrange upon the rice peeled and cored apples which have been cooked in syrup, reduce the syrup by rapid boiling, flavor to taste, add a little chopped candied fruit, pour over the rice and apples, and serve either hot or cold.

APPLE BROWNIES

Peel, core, and quarter five sour apples, put into a baking-dish with three tablespoonfuls of butter, and sugar and cinnamon to taste. Bake until tender and serve hot with cream.

APPLE FLUFF

Peel good cooking apples, cook until soft, and rub through a sieve. Sweeten to taste, adding a little butter and lemon-juice, spice, or wine to season. Fold in the stiffly beaten whites of two or three eggs and serve very cold.

APPLE PUFF

Sift a cupful of flour with a pinch of salt, add two cupfuls of milk mixed with three well-beaten eggs, and turn into a shallow buttered pan. Cover with peeled and sliced apples, dot with butter, sprinkle thickly with sugar, and add a little grated lemon peel or spice if desired. Bake for forty-five minutes and serve hot. Berries or other fruits may be used in the same way.

APPLE ROLL

Rub two tablespoonfuls of butter into three cupfuls of flour which has been sifted with a heaping teaspoonful of baking-powder and a pinch of salt. Mix to a soft dough with milk or water, roll into an oblong, spread with finely cut peeled apples, and sprinkle with sugar and spice. Roll up and put loosely into a pudding cloth which has been wrung dry in hot water and dredged with flour. Steam for two hours and serve with Hard Sauce.

APPLE SNOW

Cook peeled apples soft in a thin syrup to cover, and rub through a sieve enough to make a pint of pulp. Cool, add the unbeaten white of an egg, and beat with an egg-beater until very light. Serve cold with boiled custard or whipped cream. Other fruits may be used in the same way.

APPLE TRIFLE

Cook peeled, cored, and quartered apples until soft in thin syrup to cover, seasoning with spice. Drain, arrange in a serving-dish, and reduce the syrup half by rapid boiling. Pour over the apples, cool, and at serving-time cover with whipped cream sweetened and flavored to taste. Other fruits may be used in the same way.

BAKED BANANAS

Melt three tablespoonfuls of butter with three of lemon-juice and six of sugar. Peel six bananas and lay in a shallow buttered pan, far apart. Bake for half an hour, basting with the mixture in the bowl, and serve hot.

BAKED PEACHES

Peel large peaches, stick a few blanched almonds into each one, sprinkle with sugar, add a cup of water and bake, basting with the syrup. Serve very cold with the syrup poured over.

BAKED PEARS

Put a quart of peeled, cored, and quartered pears into an earthen baking-dish with half a cupful of sugar and a cupful of water. Cover tightly and bake for several hours in a moderate oven. Take up the pears, reduce the syrup by rapid boiling, pour over, chill, and serve with cream.

BAKED QUINCES

Peel and core four or five quinces and put a bit of butter into the core of each. Sprinkle with sugar, pour in a cupful of water, cover and bake for two hours, basting occasionally. Serve cold with sugar and cream.

BAKED RHUBARB

Cut unpeeled rhubarb into inch-lengths and pack closely in a bean-pot with alternate layers of brown sugar. Cover, bake for an hour, and serve cold.

BAKED BERRY ROLL

Sift two cupfuls of flour with two teaspoonfuls of baking-powder. Work into it a tablespoonful of butter and mix to soft dough with a cupful of milk. Roll into an oblong, cover with berries, sprinkle with sugar, roll up, fasten the edges and bake or steam, basting with syrup to which a little butter has been added. Serve hot with any preferred sauce.

BANANAS AND CURRANTS

Crush and sweeten red currants, mix with sliced bananas, and serve cold. White currants may also be used.

BANANAS WITH WHIPPED CREAM

Peel and slice six bananas into a serving-dish, sprinkle with sugar, and with either orange-juice, lemon-juice, or wine. Cover with whipped cream and serve immediately with cake.

BANANA FLOAT

Soak half a package of gelatine in cold water and dissolve in three cupfuls of boiling milk. Add a heaping cupful of sugar and cook for ten minutes. When cool but not stiff, stir in three bananas broken up with a fork. Mould, chill, and serve with whipped cream.

BANANA TRIFLE

Peel and mash through a sieve enough bananas to make a cupful of pulp. Add a cupful of cream and two tablespoonfuls of powdered sugar. Beat with an egg-beater until very light and serve cold in dessert glasses.

BLACKBERRY SPONGE

Soak half a package of gelatine in half a cupful of cold water, add two cupfuls of boiling water, half a cupful of sugar, and one cupful of blackberry juice. Stir until dissolved, then strain. When cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with cream. The juice of other fruits may be used in the same way.

BOILED FROSTING

Boil two cupfuls of sugar for five minutes with one-fourth cupful of water, pour the boiling syrup in a thin stream upon the stiffly beaten whites of two eggs, and beat until thick. Flavor to taste.

CHOCOLATE TAPIOCA

Cook two tablespoonfuls of minute tapioca in milk to cover, using a double-boiler. Add the yolks of three eggs well-beaten, sugar to taste, and half a teaspoonful of vanilla. Cook until thick, and add half a cake of grated sweet chocolate. When quite smooth mould, chill, and serve with whipped cream.

CHOCOLATE CREAM FROSTING

Beat the white of an egg to a stiff froth, add two tablespoonfuls of cream, and enough confectioner's sugar to make it thick enough to spread. Melt half a cake of sweet chocolate in a double boiler with a teaspoonful of water, and pour over the cream frosting on the cake.

FLOATING ISLAND

Beat the whites of two eggs to a stiff froth and gradually beat into it a cupful of jelly or jam. Fill a serving dish with whipped cream sweetened and flavored to taste, and drop spoonfuls of the frothed jelly upon it. This may be served in dessert glasses.

FRENCH PANCAKES

Beat together four eggs beaten separately, one cupful of milk, half a cupful of flour, one tablespoonful of sugar, a pinch of salt, the grated rind of a lemon, and a teaspoonful of butter melted. Fry in small pancakes, turning once, spread with jelly, jam, or marmalade, roll up, sprinkle with powdered sugar which may be seasoned with spice, and serve immediately.

FRUIT ICING

Mix confectioner's sugar with enough cream to make it the consistency of thick paste. Flavor as desired adding chopped nuts, bananas, shredded pineapple, or other fruits.

FRUIT PUFFS

Beat three eggs separately, then add one cupful of milk, a pinch of salt, and enough flour sifted with a heaping teaspoonful of baking-powder to make a thin batter. Fill buttered custard cups, alternating with finely cut apples or other fruit sprinkled with sugar, and steam for an hour. Jam or preserves may be used in the same way. Serve hot with any preferred sauce or with cream and sugar.

FRUIT ROLL

Sift together two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of sugar, and half a teaspoonful of salt. Rub into it two tablespoonfuls of butter and add enough milk to make a dough that will roll. Roll into an oblong, keeping the dough thin, spread with softened butter, then with chopped fresh or preserved fruit or berries, sweetened to taste. Roll up, pinch the ends together, and steam for two hours, or bake until the dough is brown and crisp. Serve hot with any preferred sauce. Apples, apricots, blackberries, chestnuts, currants, figs, preserved ginger, plums, blueberries, oranges, peaches, pineapples, quinces, raspberries, and cherries may all be used in this way.

FRUIT TAPIOCA

Soak a cupful of tapioca over night in four cupfuls of cold water. Add a pinch of salt, and three-fourths cupful of sugar, and cook slowly in a double boiler until transparent, adding more water if necessary. Put into a buttered baking-dish in layers, alternating with fresh or canned fruit sweetened to taste. Have tapioca on top. Sprinkle with sugar, dot with butter, and bake for an hour. Serve either hot or cold with cream or any preferred sauce. Apples, apricots, blackberries, cherries, currants, figs, gooseberries, plums, blueberries, oranges, peaches, pears, pineapples, quinces, raspberries, and strawberries are all used in the same way. The less tart fruits require a little lemon-juice sprinkled on them. In making apple tapioca sprinkle each layer of apples with sugar and spice. A delicious pudding is made of strawberries and bananas sliced and combined with the tapioca.

GOOSEBERRY TRIFLE

Cook a quart of gooseberries to a pulp in water to cover, sweetening to taste. Put into a serving-dish, cool, cover with boiled custard, then with whipped cream. Other fruits may be used in the same way.

JELLIED APPLES

Peel, core, and quarter enough apples to make four cupfuls. Cook slowly until soft in syrup to cover, flavoring with a little lemon or spice. Add a package of gelatine which has been soaked and dissolved, mould, chill, and serve with boiled custard or whipped cream.

JELLIED PEACHES

Peel and split a dozen peaches and cook until soft in thin syrup to cover. Add half a package of soaked and dissolved gelatine and a tablespoonful of claret or maraschino. Mould, chill, and serve with whipped cream or custard. Other fruits may be used in the same way.

JUNKET

Warm a quart of milk, add a tablespoonful of rennet, cool, and serve with powdered sugar, grated nutmeg, and cream.

LEMON SPONGE

Boil the chopped peel of one and juice of six lemons in two cupfuls of water, strain and mix with two cupfuls of hot water in which a package of soaked gelatine has been dissolved. Sweeten to taste, and beat until it begins to set, then fold in the stiffly beaten whites of twelve eggs. Mould and chill. Half this recipe is sufficient for a small family.

MOONSHINE

Beat the whites of six eggs to a stiff froth and add gradually twelve tablespoonfuls of powdered sugar. Beat for twenty minutes, then add three large peaches peeled and cut into bits. Fill dessert glasses three-fourths full, chill, and fill with whipped cream sweetened to taste and flavored with vanilla. Other fruits may be used in the same way.

ORANGE SNOW

Make a pint of Orange Jelly, adding the juice of a lemon and a little grated peel. When cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill and serve with Boiled Custard. Lemon snow may be made in the same way.

PEACH TRIFLE

Make a boiled custard with the yolks of four eggs, one pint of milk, and two tablespoonfuls of sugar, cool, and flavor with a few drops each of almond and vanilla. Arrange slices of stale sponge cake in a serving-dish, moisten with custard, cover with crushed and sweetened peaches, pour over the custard, and cover with meringue flavored with almond, or with whipped cream.

PEACH DELIGHT

Peel and split ripe peaches and fill a baking-dish, sprinkling each layer with sugar. Dot with butter, add a cupful of water, and sprinkle with flour. Make a crust of one and one-half cupfuls of flour sifted with a pinch of salt and a teaspoonful of baking-powder, rubbing into it half a cupful of lard, and adding ice-water to mix. Cover the peaches, prick the crust, bake, and serve either hot or cold with cream.

PEACH SNOW-BALLS

Peel ripe peaches, roll in powdered sugar, then dip in boiled frosting, let dry for two minutes, and sprinkle with shredded cocoanut.

PINEAPPLE FLUFF

Mix canned grated pineapple with chopped nuts and quartered marshmallows, and fill dessert glasses half full. Cover with whipped cream sweetened and flavored to taste, and garnish with candied cherries or chopped nuts.

PINEAPPLE DESSERT

Select a large pineapple, cut off the top and scrape out the pulp with a large spoon. Mix with finely cut strawberries, cherries, and bananas. Sweeten to taste, fill the pineapple shell, put on the cover, and serve.

PINEAPPLE SPONGE

Grate a fresh pineapple, add a cupful of sugar, and simmer slowly for ten minutes. Add half a package of gelatine which has been soaked and dissolved in as little water as possible, and when cool but not set, fold in the stiffly beaten whites of four eggs. Serve with a custard made of a pint of milk sweetened to taste, flavored with vanilla, and thickened with the beaten yolks of four eggs. A can of grated pineapple may be used instead of the fresh fruit.

PLUM ROLL

Sift a quart of flour with a teaspoonful of salt, and three teaspoonfuls of baking-powder, rub in two tablespoonfuls of butter, and add enough milk to make a soft dough. Roll out, spread with one cupful of chopped raisins and half a cupful of chopped citron. Sprinkle with cinnamon and sugar, roll up, and steam for half an hour or more. Serve hot with Hard Sauce.

PRUNE SPONGE

Beat three eggs separately and mix. Add half a cupful of sugar, half a teaspoonful of vanilla, and three-fourths cupful of flour sifted with a teaspoonful of baking-powder. Soak and pit fifteen prunes, drain, chop fine, add half a cupful of sugar and the juice of half a lemon. Put the prunes in a buttered baking-dish, cover with the batter, and bake for twenty or twenty-five minutes.

QUINCE FLUFF

Cut up four or five quinces and boil until soft in water to cover, then peel, and rub through a sieve. Sweeten to taste, add the unbeaten whites of four eggs, and beat to a froth with an egg-beater. Serve immediately in dessert dishes.

QUINCE TRIFLE

Stew four quinces until soft, rub through a colander, and sweeten to taste. Turn into a glass dish and cover with a boiled custard made of one pint of milk, the yolks of three eggs, and two tablespoonfuls of sugar. Cover with a meringue and serve.

RICE BALLS WITH CUSTARD

Wash a cupful of rice and soak for an hour in cold water to cover. Drain and cook until soft in two and one-half cupfuls of milk, adding a teaspoonful of salt when the rice is nearly soft. Add sugar to taste and any preferred flavoring. Wet custard cups in cold water, fill with rice and chill. At serving time turn out on a platter, put a bit of red jelly on each ball of rice and surround with boiled custard.

RASPBERRY SPONGE

Bring to a boil two and one-half cupfuls of raspberry juice, sweetening to taste. Add half a package of soaked gelatine, and stir until dissolved. When cool but not set, fold in the stiffly beaten whites of three eggs, and beat until stiff. Mould, chill, and serve with whipped cream. Strawberry or currant juice may be used in the same way.

STRAWBERRY MERINGUE

Beat the whites of seven eggs to a stiff froth and add gradually a pinch of salt and seven tablespoonfuls of powdered sugar. Put into a buttered baking-dish in layers, spreading each layer thinly with melted strawberry jam. Bake in a moderate oven for twenty-five minutes and serve very cold with whipped cream. Other jams may be used in the same way.

STRAWBERRY SPONGE

Rub a quart of strawberries through a sieve, sweeten heavily, and add the juice of a lemon. Add half a package of gelatine which has been soaked and dissolved, and when cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with sugar and cream or with whipped cream. Other fruits may be used in the same way.

STRAWBERRY TRIFLE

Fill dessert glasses half full of sponge cake and strawberry preserves. Cover with a meringue flavored with strawberry juice or with boiled custard or with whipped cream, and serve with a few preserved strawberries on top. Other fruits may be served in the same way.

SNOW-BALLS

Wet small square cloths in cold water and spread thinly with boiled rice. Put an apricot in the centre of each, having removed the stone. Draw the cloths together, tie securely, and steam for ten or fifteen minutes. Remove the cloths and serve with a sauce made from fruit syrup. Almost any other fruit may be used instead of apricots.

SWEET PANCAKES

Mix two tablespoonfuls of flour with a few drops of orange-flower water and a few grains of salt. Add the yolks of four eggs, well-beaten, and the whites of two. Fry by tablespoonfuls in butter, turning once, and sprinkling with sugar. Or, spread with jelly, roll up, and sprinkle with powdered sugar.

STEWED PEARS WITH RICE

Peel, split, and core four large pears and cook until tender with two cupfuls of claret and one cupful of sugar. Boil half a cupful of rice until soft in milk to cover, sweetening and flavoring to taste. Spread the rice in a serving-dish, arrange the pears upon it, reduce the syrup by rapid boiling, pour over, and serve ice cold. Other fruits may be used in the same way.

VANITIES

Beat two eggs very light, add a pinch of salt, and flour to roll. Roll as thin as possible, cut into fancy shapes and fry brown in deep fat. Sprinkle with powdered sugar and serve.

VIRGINIA PUFFS

Cream half a cupful of butter with a cupful of sugar, add the beaten yolks of four eggs, a teaspoonful of vanilla, and sift in a cupful of cornstarch and two teaspoonfuls of baking-powder, alternating with the stiffly beaten whites of the eggs. Bake in buttered gem-pans, hissing hot, in a quick oven. Serve with any preferred sauce.

INDEX

Apples, served whole, 22;
a la Conde, 23;
a la Cherbourg, 23;
a la Fermiere, 23;
a la Francaise, 23;
a la Ninon, 24;
baked, 24-26;
boiled, 27;
coddled, 27;
dried, 27;
fried, 27;
in casserole, 28;
in rice-cups, 28;
jellied, 29;
sauce, 29;
stewed, 30

Apricots, canned, 30;
dried, 31;
sauce, 31

Asbestos mats, for protection, 9

Asparagus, with eggs, 93, 114

Bacon, with eggs, 74;
broiled, 74;
breaded, 74;
with mush, 75;
fraise, 75;
a la creme, 75;
scrambled, 98;
omelet, 117

Bananas, 20, 31;
baked, 31;
au naturel, 31;
with sugar and cream, 31;
with oranges, 32;
with cereal, 32

Barley, gruel, 41;
boiled, 41;
steamed, 41

Beef, balls, 72;
hash, 72;
frizzled, 72;
a la Newport, 73;
corned, hash, 73;
creamed, 74;
with scrambled eggs, 93;
omelet, 116

BEVERAGES, how to serve, 186
Cafe Glace, 189
Chocolate, 189
Cocoa, 189
Coffee, with cream, 4;
boiled, 188
Tea, 190

Birds' nests, 104

Blackberries, 20;
how to serve, 32

Breakfasts, general rules for, 12

Brewis, how to make, 41-2

Brioche, paste, 148;
rolls, 149;
buns, 149;
breakfast cake, 150

Buckwheat cakes, 162-172. See Pancakes.

Buns, brioche, 149;
bath, 150;
English bath, 151;
hot cross, 151

Calf's brains, directions for cooking, 75

Canapes, thirty-five varieties, 244-251

Canton flannel, for protection, 9

Celery, creamed with eggs, 95

Centrepieces, how placed, 10

CEREALS, soaked over night, 7;
with fruit, 22, 32, 33, 43-4;
uncooked, 39;
moulded, 40;
cold, 43
Boiled barley, 41
Corn, 89, 128-132
Farina, 40, 45
Flummery, 46
Grits, 46
Hominy, 40, 135
Oatmeal, 40, 142
Pearled barley, 40
Pearled wheat, 40
Rice, 54, 144
Rolled wheat, 40
Rye, 144
Samp, 56
Wheatlets, 54

Chafing-dish, for breakfast, 7

Charleston breakfast cake, 133

Cheese, 96;
with baked eggs, 101;
omelet, 116

Cherries, 20;
cold, 32;
iced, 32;
crusts, 33

Chicken, hash, 76;
directions for cooking, 76;
liver scramble, 96;
creamed with poached eggs, 100;
scramble, 105;
omelet, 116

China, for breakfast, 11

Chocolate, directions for making, 189

Clam, with omelet, 115

Cocoa, directions for making, 189

Codfish, balls, standing over night, 7;
how to prepare, 58;
picked up, 60;
creamed, 60;
roast, 61;
a la mode, 61;
New England salt, 62;
boiled with egg sauce, 62;
with brown butter, 62;
cutlet, 63;
flaked salt, 63;
puff, 64;
escalloped, 64;
scrambled, 107

Coffee, with cream, 4;
boiled, 188-9;
Cafe glace, 189

Coffee cakes, Baba a la Parisienne, 173;
German, 174;
Austrian, 174;
Hungarian royal, 175;
French, 175;
Vienna, 176;
Berlin, 177;
quick, 178

Corn, mush, 43;
meal, 42;
how to prepare, 89;
pone, 125;
muffins, 126, 128, 129, 130, 131;
bread, 126-7;
dodgers, 127, 128, 130;
with rice, 129;
puffs, 131;
with fruit, 131;
with hominy, 132

Crabs, scrambled with eggs, 98;
omelet, 115

Crullers, directions for making, 178

Currants, 20;
how to serve, 33

Date gems, 133

DESSERTS, simple, 459-530
BAKED FRUIT, 517 _ff._
FROZEN DAINTIES, 482 _ff._
Apricot ice, 482
Banana ice-cream, 482
Cafe parfait, 482
Caramel ice-cream, 482
Ceylon ice, 483
Cherry ice, 483
Chocolate ice-cream, 483
Coffee ice-cream, 483
Grape ice-cream, 483
Lemon ice, 484
Macaroon ice-cream, 484
Maple ice-cream, 484
Orange sherbet, 484
Peach ice-cream, 484
Raspberry ice, 485
Strawberry ice-cream, 485
JELLIED, 485 _ff._
Chocolate cream, 486
Coffee, 485
Custard, 486
Fruit, 486
Lemon, 487
Rhubarb, 487
Vanilla cream, 488
Wine, 487
MISCELLANEOUS, 459 _ff._
Almond cream, 472
Apples a la Ninon, 516
Apple Brownies, 516
Apple charlotte, 469
Apple fluff, 516
Apple roll, 517
Apple snow, 517
Banana float, 519
Banana trifle, 519-520
Blackberry sponge, 520
Blanc mange, 459-462
Blueberry cake, 462
Charlotte Russe, 468
Charlottes, 469, 470
Chocolate cake, 462, 463
Chocolate tapioca, 520
Cobblers, 471
Cocoanut cake, 463
Compote of figs, 472
Cream cake, 463, 464
Creams, 472-477
Custards, 477-480
Devil's food cake, 465
Doughnuts, 480
Dumplings, 481
Fig loaf cake, 465
Floating island, 521
French pancakes, 521
Fritter batter, 481
Fritters, 481
Fruit cake, 466
Fruit puffs, 521
Fruit roll, 522
Honey cake, 466
Jellied peaches, 523-524
Junket, 524
Lemon sponge, 524
Marguerites, 466
Moonshine, 524
Nut cake, 467
Orange snow, 524
Plum roll, 526
Quince fluff, 527
Raspberry, 467
Snow balls, 529
Spice cake, 467
Sponge cake, 468
Strawberry meringue, 528
Tea cake, 468
Vanities, 530
Virginia puffs, 530
PIES, 488 _ff._
Apple, 488
Apricot, 489
Chocolate, 489
Cocoanut, 489
Cranberry, 489
Cream, 490
Currant, 490
Gooseberry, 490
Lemon, 490, 491
Peach, 491
Prune, 491
Pumpkin, 491
Rhubarb, 492
Strawberry, 492
PUDDINGS, 492 _ff._
Apple, 492
Apricot, 493
Baltimore, 493
Bird's nest, 493
Blackberry, 493-494
Bread, 494
Cabinet, 495
California, 495
Caramel, 495
Cherry, 496
Chocolate, 496
Christmas, 497
Cornstarch, 497
Cottage, 498
Cracker, 497
Currant, 498
Custard, 498
Danish, 499
Date, 499
Farina, 500
Fruit, 500
Lemon, 501
New England, 501
Orange, 501
Peach, 502
Pineapple, 503
Prune, 503
Quince, 504
Raspberry, 504
Red sago, 504
Rice, 505, 506
Sago, 506
Snow, 506
Spice, 507
Sponge, 507
Strawberry, 507
Tapioca, 508
SHORT CAKES, 509 _ff._
Fruit souffles, 510
Peach, 509
Prune, 510
Strawberry, 510
TARTS, 511 _ff._
Apple, 511
Apricot, 511
Cherry, 511
Chocolate, 512
Fruit, 512
German, 512
Gooseberry, 512
Grape, 513
Neapolitan, 513
Peach, 513, 514
Plum, 514
Raspberry, 515
Rhubarb, 515

Doilies, on a bare table, 9;
easily washed, 9

Doughnuts, plain, 178;
raised, 179;
light, 179;
raised fruit, 180

Early rising, its benefits, 6-7

EGGS, how to test, 91
a l'aurore, 96
a la bonne femme, 105
a la bourgeoise, 105
a la creme, 94-95
a la Espagnole, 107
a la maitre d'hotel, 103
a la Martin, 110
a la Paysanne, 96
a la St. Catherine, 106
a la tripe, 95
a la Waldorf, 109
a la Washington, 107
Au miroir, 95
Baked, 101-102, 108
Boiled, 100
Coddled, 102
Escalloped, 110
Fried, 94
In ambush, 103
In crusts, 100-101
In peppers, 106
In ramekins, 101
Japanese, 109
Mexican, 99
Omelets, 111-120
Pimento scramble, 107
Poached, 92, 106, 110
Rumbled, 109
Scrambled, 92, 93, 97-99
Spanish, 99-100
Steamed, 108
Sur le plat, 104
Surprise, 108
Swiss, 104-105
Whipped, 109

Eggplant, fried, 87

English menus, for breakfast, 1, 2

Farina, directions for cooking, 40;
apple, 44;
balls, 45;
fairy, 45;
jellied, 45;
mush, 46

Figs, 20;
for breakfast, 33;
stewed, 33

Finger-bowls, with plain water, 11

Finnan haddie, 64;
a la Martin, 65;
picked-up, 65;
creamed roast, 66

FISH, salt, 58;
balls, 58;
broiled, 58
Cod, 60
Finnan haddie, 64
Haddock, 66
Herring, 66
Mackerel, 67
Salmon, 70
Sixty ways to cook, 297-315
Bass, 297, 298
Bluefish, 299
Bouillon, 297
Codfish, 300
Finnan haddie, 301
Frogs' legs, 301
Haddock, 302
Halibut, 303
Mackerel, 304
Pike, 304
Salmon, 304-307
Salmon-trout, 308
Sardines, 308
Shad, 308, 309
Shad roe, 309, 310
Smelts, 310, 311
Trout, 311
Turbot, 311-312
Whitefish, 312, 313

Flummery, directions for cooking, 46

FRUIT, 3;
prepared for serving, 7;
various kinds of, 20;
dried, 21;
canned, 21;
combined with cereals, 22
Apples, 22-30
Apricots, 30-31
Bananas, 31-32
Blackberries, 32
Cherries, 32
Currants, 33
Figs, 33
Gooseberries, 34
Grapefruit, 34
Grapes, 34
Green gages, 35
Huckleberries, 35
Melons, 35
Oranges, 35
Peaches, 36
Pears, 36
Pineapple, 36
Plums, 32
Prunelles, 36-37
Prunes, 37
Quinces, 37
Raspberries, 37
Rhubarb, 37-38
Strawberries, 37
Tangerines, 38
Watermelon, 38

Gooseberries, 20;
how to serve, 34

Graham, biscuit, 133;
puffs, 134;
muffins, 134;
drop cakes, 134

Graham flour mush, 49;
with apples, 50

Grapefruit, 20;
how to serve, 34

Grapes, 20;
how to serve, 34

Grits, 46;
fried, 47

Haddock, baked, 66;
smoked, 66

Ham, fried, 76;
frizzled, 76;
with eggs, 76, 102;
broiled, 76;
balls, 77;
toast, 77;
rechauffe, 77;
omelet, 114

Herring, balls, 66;
Potomac, 67;
kippered, 67;
broiled, 67

Hominy, directions for cooking, 40;
boiled, 48;
balls, 48;
fried, 48;
with milk, 48;
steamed, 48;
porridge, 49;
muffins, 135;
drop cakes, 135;
griddle cakes, 168;
waffles, 182

Huckleberries, 20;
how to serve, 35

Hulled corn, directions for cooking, 43

Johnny cake, with apple, 130

Kidney, with bacon, 78;
fried, 78;
en brochette, 78;
crumbed, 79;
devilled, 79;
stewed, 79-80;
a la terrapin, 80;
maitre d'hotel, 80;
scrambled, 98;
omelet, 116

Kitchen Rubaiyat, 15-18

Lamb, minced, 80;
broiled liver, 81

Liver, with bacon, 81;
a la creme, 81;
hash, 81;
boulettes, 82

Lobster, scramble, with eggs, 97;
omelet, 115

Mackerel, broiled, 67;
creamed, 68;
baked, 69

Maple syrup, 16

MEAT AND POULTRY, one hundred and fifty ways to cook, 316-365
BEEF, 316 _ff._
a la mode, 327-328
a la Newport, 325-326
Fricadelles, 327
Liver, 324
Pie, 328
Pot roast, 319
Ragout, 321
Steaks, various varieties of, 316-319
Stews, 321-323
Turkish, 329
MUTTON AND LAMB, 329 _ff._
Blanquette of, 332
Boiled, 336
Braised, 331
Broiled, 333
Chops, 329
Croquettes, 337
Curried, 332
Cutlets, 330
Pie, 330
Ragout, 333
Shepherd's pie, 339
Tongue, 335, 336
PORK, 340 _ff._
a la Maryland, 341
Baked, 341, 344
Breaded, 342
Broiled, 342
Frankfurters, 340
Mock duck, 342
Roast, 340, 343, 344
Sausage, 340
VEAL, 345 _ff._
a la maitre d'hotel, 345
Braised, 351
Chops, 346
Croquettes, 353
Cutlets, 346, 347
Jellied, 351
Koenigsberger Klops, 352
Liver in casserole, 345
Mock terrapin, 353
Roast, 349, 350
Stewed, 348, 349
Stuffed, 349
Tongue, 346
CHICKEN, 353 _ff._
a la Creole, 358
a la Waldorf, 360
Broiled, 353
Croquettes, 360
Curried, 357
Fricassee, 355-356
Fried, 353, 354
Jellied, 359
Mayonnaise of, 359
Pie, 356
Pressed, 359
Roast, 357
Stewed, 354, 355
DUCK, 361 _ff._
Braised, 361
Roast, 361
GOOSE, 361 _ff._
Roast, 361
TURKEY, 362 _ff._
Croquettes, 363
Escalloped, 363, 364
Jellied, 362
Loaf, 364
Roast, 362, 363
PIGEON, 364 _ff._
Broiled, 365
Pie, 364

MEATS, directions for cooking, 72;
with rice balls, 82
Bacon, 75
Beef, 72
Calf's brains, 75
Chicken hash, 76
Ham, 76
Kidney, 78
Lamb, 80
Liver, 81
Pork, 83
Tripe, 85
Veal, 86

Melons, 20;
how to serve, 35

Morning labor reduced to minimum, 6

Muffins, 130, 135, 136;
with blueberries, 137;
with batter, 138;
Southern, 138;
with sour milk, 139;
with honey, 140;
Georgia, 140;
sweet, 141;
perfection, 141;
New Hampshire, 142;
with rice, 144;
with rye, 144;
with mush, 151-152

Mush, balls, 51;
velvet, 51;
with bacon, 75

Mushrooms, broiled, 87;
fried, 88;
baked, 88;
grilled, 88;
risk in picking, 89;
scramble, 97, 102

Napkins, for breakfast, 10;
of linen, 11

No breakfast theory, 3

Oatmeal, directions for cooking, 40;
gruel, 47;
mush, 49, 50;
steamed, 51;
jelly, 52;
creamed, 52;
blanc mange, 52;
light, 53;
baked, 53;
porridge, 53;
gems, 142

OMELET, directions for making, 111
a la creme, 117
Anchovy, 118
Asparagus, 114
Au fromage, 114
Aux fines herbes, 113
Bacon, 117
Blazing, 117
Bread, 117
Cauliflower, 118
Cheese, 116
Chicken, 118
Chicken liver, 116
Clam, 115
Dried beef, 116
Ham, 114
Jelly, 118
Kidney, 116
Mushroom, 114
Oyster, 115
Pea, 113
Potato, 119
Sardine, 116
Sausage, 116
Shrimp, 115
Spanish, 118
Tomato sauce, 114
Tongue, 118

Oranges, 20;
with bananas, 32;
in halves, 35;
sliced, 36

Oysters, scramble, 96

Pancakes, directions for making, 160;
Southern buckwheat cakes, 162;
Kentucky buckwheat cakes, 162;
with sour milk, 163, 171;
with crumbs, 163;
with blueberries, 163;
corn-meal, 163;
green corn, 165;
Danish, 165;
flannel, 166;
French, 166;
feather, 166;
fruit, 167;
Graham, 167;
hominy, 168;
Maryland, 168;
potato, 168;
raised, 168-169;
Southern rice, 169;
strawberry, 170;
wheat, 172

Peaches, 20;
served with cracked ice, 36

Pearled barley, directions for cooking, 40

Pearled wheat, directions for cooking, 40

Pears, 20;
how to serve, 36

Peppers, with eggs, 106

Pineapples, 20;
how to serve, 36

Plums, green gage, 20;
how to serve, 35

Popovers directions for making, 142, 143

Pork, fried salt, 83;
scrapple, 83;
sausage, 83

Porridge, made of corn and wheat, 42-43

Potatoes, twenty ways to cook, 366-372

Prunelles, how to serve, 36

Prunes, how to serve, 37

Puffs, with corn, 131;
with milk and butter, 143

QUICK BREADS, made of baking powder, 121-146
Buttermilk biscuit, 122
Colonial breakfast, 124
Corn dodgers, 127
Corn muffins, 126
Egg biscuit, 122
English buns, 125
Johnny cake, 127
Kentucky batter, 124
New York biscuit, 123
Soft batter, 124
Sour milk biscuit, 122
Southern batter, 123
Southern corn pone, 125-126
Spoon, 123

Quinces, 21;
baked, 37

Ramekins, used for eggs, 101

Raspberries, 21;
how to serve, 37

Rhubarb, 21;
stewed, 37;
baked, 38;
with raisins, 38

Rice, directions for cooking, 54;
boiled with milk, 55;
balls, 55;
steamed, 55;
waffles, 184

Rolled wheat, directions for cooking, 40

Rolls, finger, 152;
French, 153;
Kentucky, 153;
Alabama, 153;
corn, 154;
Parker House, 154;
whole wheat, 155;
Swedish, 156;
Paris, 156

Rusk, how to make, 157;
Georgia, 157

Rye crisps, 144

Rye mush, directions for cooking, 50

SALADS, 431-458
CHEESE, 455, 456
DRESSING, 431 _ff._
Boiled, 433 _ff._
Club, 434
Cream, 433-434
Curry, 435
Egg, 434
French, 431-432
German, 434
Mayonnaise, 432
EGG, 454, 455
FISH, 435 _ff._
Anchovy, 435
Clam, 436
Sardine, 436
Shrimp, 436
FRUIT, 447 _ff._
Alligator pear, 447
Apple, 447, 448
Apricot, 448
Banana, 449
Cantaloupe, 449
Cherry, 449, 450
Grape, 450
Grapefruit, 450, 451
Macedoine, 451, 452
Orange, 452, 453
Peach, 453
Pear, 453
Pineapple, 453, 454
NUT, 456-458
VEGETABLE, 437 _ff._
Artichoke, 437
Asparagus, 437
Bean, 437, 438
Beet, 438
Brussels sprouts, 438
Cabbage, 438
Carrot, 439
Cauliflower, 439
Celery, 439, 440
Chickory, 440
Chiffonade, 440
Cress, 440
Cucumber, 440, 441
Endive, 441
Lettuce, 442
Mushroom, 442
Onion, 442
Pea, 443
Pepper, 443
Pimento, 442
Potato, 444
Radish, 445
Salsify, 445
Spinach, 445
Tomato, 446, 447
Waldorf, 447

Sally Lunn, 145;
Southern, 158

Salmon, broiled, salt, 70;
smoked, 70;
kippered, 70;
fried, 71

Samp, 56

Sardines, with eggs, 99, 116

SAUCES, thirty simple, 423-430
Allemande, 423
Bearnaise, 423-424
Bechamel, 424
Brown, 424
Butter, 424
Caper, 425
Cheese, 425
Colbert, 425
Cream, 425
Curry, 425
Dutch, 426
Duxelles, 426
Egg, 426
Hollandaise, 426
Italian, 427
Madeira, 427
Maitre d'Hotel, 427
Mint, 427
Mushroom, 428
Parsley, 428
Piquante, 428
Remoulade, 428
Tartar, 429
Tomato, 429 _ff._
Veloute, 430
Vinaigrette, 430

Sausage, with eggs, 98, 116

Scones, 145;
Scotch, 146

SHELL-FISH, fifty ways to cook, 281-296
CLAMS, 281 _ff._
a la Marquise, 281
Cocktail, 282
Connecticut, 282
Creamed, 282
Devilled, 282
Escalloped, 283
CRABS, 283 _ff._
a la Creole, 284
a la St. Laurence, 284
Baked, 283
Croquettes, 285
Fricassee, 286
Stuffed, 286
LOBSTER, 286 _ff._
a la Newburg, 287
Broiled, 286
Casserole, 288
Devilled, 287
Escalloped, 287
Wiggle, 288
OYSTERS, 288 _ff._
a la Madrid, 293
Baked, 288
Broiled, 289
Creole, 289
Curried, 289
Devilled, 290
Escalloped, 290
Stew, 292
SCALLOPS, 293 _ff._
Fried, 293
SHRIMPS, 294 _ff._
a la Creole, 295
Creamed, 294
Curried, 294
Jellied, 294
Mayonnaise of, 295
Wiggle, 296

Shrimps, scrambled with eggs, 98;
omelet, 115

Snowballs, 145

SOUPS, one hundred varieties, 252-280
BEEF, 252 _ff._
Barley, 252
Black bean, 252
Boston, 252
Creole, 253
English spinach, 253
Italian, 253-254
Julienne, 254
Noodle, 254
Quick, 254-255
Rice, 255
Spanish, 255
Veal, 255
Wrexham, 256
BISQUES AND PUREES, 256 _ff._
Clams, 256
Crab, 256
Green peas, 257
Kidney beans, 257
Rice, 258
Tomatoes, 258
CHICKEN, 259 _ff._
German, 262
Giblet, 262
Hungarian, 263
Jellied, 263
Mock chicken, 263
CREAM, 264 _ff._
Asparagus, 264
Barley, 264
Celery, 264
Clams, 264
Corn, 265
Crab, 265
Mushrooms, 265
Oysters, 265
Peas, 265
Tomato, 265
Vermicelli, 266
FISH, 266 _ff._
Clam, 266, 267
Crab, 267
French, 267
German, 268
Oyster, 268, 269
Salmon, 270
Scallop, 271
Shrimp, 270
FRUIT, 271 _ff._
Currant, 272
Gooseberry, 272
Prune, 272
Raisin, 272
Raspberry, 273
Strawberry, 273
MISCELLANEOUS, 278 _ff._
MUTTON, 273 _ff._
Asparagus, 273
Baked, 273
Lamb, 274
Quick, 275
VEAL, 275 _ff._
Austrian, 275
Chiffonade, 276
Italian, 276
Spring, 277
Vegetable, 277-278

Southern hoecakes, 128

Strawberries, 21;
how to serve, 37

Sweetbreads, directions for cooking, 84

Table, how to set it, 9;
for breakfast, 10

Tangerines, 21, 38

Tea, directions for making, 190

Toast, cream, milk, soft, 56;
French, 88;
anchovy with eggs, 103

Tomatoes, with eggs, 97, 104, 115

Tongue, scrambled with eggs, 99

Tripe, fried, 85;
fricasseed, 85;
a la Lyonnaise, 85;
a la poulette, 86

Truce of God, 5

Veal, minced with eggs, 86

VEGETABLES, one hundred and fifty ways to cook, 373-422
Artichokes, 373
Asparagus, 373, 374
Beans, 375-380
Beets, 380
Brussels sprouts, 381
Cabbage, 381-384
Carrots, 385, 386
Cauliflower, 386-389
Celery, 389-391
Corn, 391-395
Cucumbers, 395
Eggplant, 395-398
Hominy, 398
Lentils, 398
Macaroni, 399, 400
Mushrooms, 400, 401
Noodles, 401, 402
Okra, 402
Onions, 402-404
Parsnips, 404, 405
Peppers, 406
Rice, 409, 410
Salsify, 410, 411
Spaghetti, 411-413
Spinach, 413
Squash, 414-415
Sweet potatoes, 407, 408
Tomatoes, 415-419
Turnips, 419, 420

Waffles, Blue Grass, 180-181;
cream, 181;
feather, 181;
Georgia, 181;
hominy, 182;
Indian, 182;
Kentucky, 183;
Maryland, 183;
plain, 184;
rice, 184;
corn-meal, 184;
Swedish, 185;
Tennessee, 185;
Virginia, 185

Water, taken on rising, 13

Watermelon, served in slices, 38

Wheat, gruel, 47;
cracked, 49;
crushed with raisins, 57;
cold cracked, 57

White oil-cloth, for protection, 9

Zwieback, directions for serving, 159

_A Selection from the
Catalogue of_

G. P. PUTNAM'S SONS

Complete Catalogue sent
on application

_Putnam's Homemaker Series_

_No more unique or welcome gift for a brain-fagged housewife can be imagined than this little series of handbooks in their quaint plaid gingham covers, comprising any number of tried recipes._

_10 Volumes. Bound in Blue Apron Gingham. Deckle edges. Gilt
tops. Japan Vellum Labels. Each $1.00 net. By mail, $1.10.
Set $10.00. Carriage 50 cents._

Craftsman Bookcase free with each set. Wood of deep brown
shade, artistic in design, gold embossed. Useful and
ornamental.

_1. What to Have for Breakfast_

The Philosophy of Breakfast--How to Set the Table--The Kitchen Rubaiyat--Fruits--Cereals--Salt Fish--Breakfast Meats--Substitutes for Meat--Eggs--Omelets--Quick Breads--Raised Breads--Pancakes--Coffee Cakes and Waffles--Beverages--and 365 Different Breakfast Menus--Complete Index--282 Pages.

¶ "Whoever follows its laws will bring peace to her household
and kindly fame to herself. It is the best book in all the
world with which to start the fresh day, and an intelligent
application of its rules may set in motion the very springs
of heroism, joy, and achievement."--_Chicago Tribune._

_2. Every-Day Luncheons_

Luncheons Wise and Luncheons Foolish--Quick Soups--Dainty Dishes of Fish--Meats Suitable for Luncheon--One Hundred Sandwich Fillings--Simple Salads--Beverages--Easy Desserts--and 365 Every-Day Luncheon Menus--Complete Index--325 Pages.

¶ "A helpful companion for any woman seeking to vary her
menus. The recipes are economical, in many cases new, and in
all cases practical."--_The Congregationalist._

_3. One Thousand Simple Soups_

Soups and Soup-making; or, The Technique of the Tureen--25 Soup-Stocks--15 Garnishes for Soups--200 Beef Soups--110 Mutton Soups--100 Veal Soups--150 Chicken Soups--100 Fish Soups--50 Chowders--50 Cream Soups--100 Purees and Bisques--50 Wine and Fruit Soups--50 Miscellaneous Soups--Complete Index--376 Pages.

¶ "Its information is all practical and every recipe
contained within its covers is well worth trying. It will
prove a valuable addition to the domestic shelf of any
housewife whether she be her own cook or not."--_Newark
Advertiser._

_4. How to Cook Shell-Fish_

Fishy Observations--130 Ways to Cook Clams--85 Ways to Cook Crabs--10 Ways to Cook Crawfish--20 Ways to Cook Mussels--175 Ways to Cook Lobsters--215 Ways to Cook Oysters--10 Ways to Cook Oyster Crabs--10 Ways to Cook Prawns--40 Ways to Cook Scallops--40 Ways to Cook Shrimps--3 Ways to Cook Snails--40 Ways to Cook Terrapin--5 Ways to Cook Turtle--Complete Index--335 Pages.

¶ "... Recipes almost innumerable, varied in character but
universally tempting, follow with blank pages for new ones.
Here is a delightful gift for the chafing-dish expert or the
dainty housekeeper."--_Chicago Record-Herald._

_5. How to Cook Fish_

Fish in Season--11 Court Bouillons--100 Fish Sauces--10 Ways to Serve Anchovies--45 Ways to Cook Bass--8 for Blackfish--25 for Bluefish--67 for Codfish--27 for Frogs' Legs--80 for Halibut--25 for Herring--9 for Kingfish--65 for Mackerel--10 for Pompano--130 for Salmon--14 for Salmon Trout--20 for Sardines--95 for Shad--16 for Sheepshead--35 for Smelts--55 for Soles--50 for Trout--15 for Turbot--5 for Weakfish--4 for Whitebait--25 for Whitefish--8 for Whiting--100 Miscellaneous Recipes, etc.--Complete Index--522 Pages.

¶ "The directions are so full and explicit that they will
commend the book to any housekeeper."--_San Francisco
Chronicle._

_6. How to Cook Meat and Poultry_

Wanted--a New Animal--100 Sauces for Meat and Poultry--200 Ways to Cook Beef--200 for Mutton and Lamb--180 Ways for Pork--200 for Veal--200 for Chicken--50 for Duck--25 for Goose--25 for Turkey--25 for Pigeon--Complete Index--504 Pages.

¶ "Miss Green, whoever she may be, knows how to write cook
books. Merely reading over the recipes is enough to make one
hungry."--_Cleveland Plain Dealer._

_7. How to Cook Vegetables_

Pleasing Table Vegetables--51 Sauces for Vegetables--42 Ways to Cook Artichokes--45 for Asparagus--95 for Beans--20 for Beets--8 for Brussels Sprouts--105 for Cabbage--56 for Carrots--49 for Cauliflower--32 for Celery--19 for Chestnuts--87 for Corn--54 for Cucumbers--47 for Egg Plant--15 for Hominy--80 for Macaroni--95 for Mushrooms--19 for Noodles--20 for Okra--63 for Onions--25 for Parsnips--53 for Peas--33 for Peppers--336 for Potatoes--63 for Sweet Potatoes--90 for Rice--35 for Spaghetti--29 for Spinach--32 for Squash--100 for Tomatoes--46 for Turnips--Complete Index--644 Pages.

¶ "Miss Green is indeed a passed mistress of the art of
cooking; her rules may always be relied upon in every
way."--_Providence Journal._

_8. One Thousand Salads_

Proper Salads and Others--Salad Dressings and Aspics--Salads of Fish--Meat--Vegetables--Fruit--Egg--Cheese--Nut-Cheese Dishes--Canapes--Sandwich Fillings--Complete Index--415 Pages.

¶ Competent authorities agree that this is one of the most
important and successful of the Homemaker Series. "In no
phase of the culinary art is genius so necessary as in the
compounding of a salad."

_9. Every-Day Desserts_

Simple Desserts and Others--28 Blanc Manges--213 Cakes--32 Cake Fillings and Frostings--26 Charlottes--12 Cobblers--48 Cookies--26 Compotes--70 Creams--66 Custards--13 Doughnuts--22 Dumplings--44 Fritters--160 Frozen Desserts--75 Simple Fruit Desserts--23 Gingerbreads--36 Jellies--12 Sweet Omelets--98 Pies--385 Puddings--102 Pudding Sauces--22 Shortcakes--38 Souffles--50 Tarts--Complete Index--525 Pages.

¶ "Whoever follows its laws will bring peace to her household
and kindly fame to herself."--_Chicago Tribune._

_10. Every-Day Dinners_

Eating and Dining--35 Canapes--100 Simple Soups--50 Ways to Cook Shell-Fish--60 for Fish--150 for Meat and Poultry--20 for Potatoes--30 Simple Sauces--150 Salads--Simple Desserts--365 Dinner Menus--Complete Index--410 Pages.

¶ "Simplicity--and, as a general rule, economy--has been the
standard by which each recipe has been judged. All are within
the capabilities of the most inexperienced cook, who is
willing to follow directions."

¶ "Covers the whole subject in a complete and comprehensive
fashion."--_Albany Argus._

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Transcriber's Note

Variable spelling is preserved as printed, e.g. cardamon, creme.

The recipe for Braised Flank Steak, on page 318, may have some text missing following 'pour over,' as it is unclear as written. Since it is impossible to determine what that text might be, it is preserved as printed.

There seems to be a heading, _PUDDINGS_, missing from page 492, immediately before the recipe for APPLE PUDDING. The omitted heading has not been added.

There may be a heading missing from the beginning of page 516, immediately before the recipe for APPLES A LA NINON. The preceding pages covered tarts. From the index listings, it seems that page 516 is the start of a collection of 'miscellaneous' dessert recipes. The omitted heading has not been added.

On page 535, the index lists simply 'Raspberry' for the recipe for Raspberry tea-cake on page 467. This is preserved as printed.

Minor punctuation errors have been repaired.

For ease of searching, hyphenation and accent usage have been made consistent where there was a prevalence of one form over another. Otherwise, they are preserved as printed.

The following typographic errors have been repaired:

Page 20--Canteloupe amended to Cantaloupe--"Melons, Musk,
Water, Cantaloupe ... July 15 to October 15."

Page 56--Drip amended to Dip--"Dip crisp slices of toast for
a moment ..."

Page 207--acccording amended to according--"Prepare according
to directions given for Apricot Salad, ..."

Page 216--parsely amended to parsley--"Roll in very finely
minced parsley, ..."

Page 254--choppped amended to chopped--"One cupful each of
chopped onion, carrot, celery, ..."

Page 264--thoroughy amended to thoroughly--"When thoroughly
blended, add two cupfuls of cold milk, ..."

Page 362--add amended to a--"... thicken with browned flour
and a little butter cooked together, ..."

Page 408--minues amended to minutes--"... and bake for twelve
or fifteen minutes."

Page 451--whites amended to white--"Garnish with white
grapes, ..."

Page 470--woy amended to way--"Pears or other fruits may be
used in the same way."

Page 491--omitted 'a' added--"... with a pint of milk, two
eggs well-beaten, ..."

Page 501--mintues amended to minutes--"... and bake for
twenty minutes in a moderate oven."

Page 506--slowy amended to slowly--"Cook slowly for an hour
two-thirds cupful of sago ..."

Page 521--marmalde amended to marmalade--"... spread with
jelly-jam, or marmalade, roll up, ..."

Page 528--curraut amended to currant--"Strawberry or currant
juice may be used in the same way."

Page 529--stiffy amended to stiffly--"... fold in the stiffly
beaten whites of four eggs."

Page 534--470 amended to 469--"DESSERTS ... MISCELLANEOUS ...
Apple charlotte, 469"

Page 541--318 amended to 319--"MEAT AND POULTRY ... BEEF ...
Steaks, various varieties of, 316-319"

Page 546--433 amended to 432--"SALADS ... DRESSING ...
Mayonnaise, 432"

End of Project Gutenberg's The Myrtle Reed Cook Book, by Myrtle Reed