Chapter II: Part 2

Cut off the tough ends of the stalks, scrape the stem and leave the asparagus in cold salt water thirty minutes. Tie in a bunch, put upright in a kettle holding enough water to reach to the tips. Cook till the stalks are tender, and the tips will be done just right. Serve with butter, pepper and salt, or on toasted bread, or with a cupful of hot cream or milk poured over it.

BAKED BEANS

1½ cupfuls beans
¼ cupful butter
½ cupful chopped nuts
pinch of soda
1 tablespoonful molasses
1 teaspoonful salt
dash of cayenne pepper

Soak the beans in cold water over night. In the morning, drain off the water, put into cold water, let boil fifteen minutes, drain off, put again into cold water and boil second fifteen minutes, and repeat a third time. Be sure the beans are put in very cold water each time. After the third boiling, pour off the water, cover with cold water, stir in the other ingredients and boil ten minutes. Then pour into a bean pot and bake all day, adding boiling water if the water bakes out. Leave off the cover ten minutes before finishing the baking.

They may be baked at two different times, if the oven is being used two successive half days.

A chopped onion is good added to the beans.

A cupful of cream stirred in during the last hour of baking is a delicious addition.

Peanuts are good nut to use with beans.

A half teaspoonful of mustard and a half cupful of butter instead of a fourth cupful, omitting the nuts, but using the other ingredients, makes a nice dish.

In winter, set the beanpot on the ledge or shelf inside your furnace door. In the summer, if possible, bake in a fireless cooker, leaving in four hours. Re-heating for ten minutes and putting in the cooker for another four hours.

Serve with Boston Brown Bread.

Most people enjoy catsup on beans.

BEAN CROQUETTES

2 cupfuls baked beans
egg
bread crumbs
2 tablespoonfuls catsup
a good dash of red pepper

Put the beans through a colander, work in the other ingredients, shape into small croquettes, roll in crumbs, dip in the beaten egg, roll again in crumbs and fry in deep cooking oil.

BEAN HASH

Put two cupfuls baked beans through a colander, add four cupfuls chopped cooked potatoes, mix, put in a frying pan with a little water and butter size of an egg, season with pepper and salt, stir and heat till of the desired consistency.

BAKED LIMA BEANS

Soak one cupful dried lima beans over night. Next morning, drain and cover with boiling water. Let them cool, drain, cover the second time with boiling water, cool and repeat for the third time. Slip off the loosened skins, put the beans in a baking dish, cover with hot milk, sprinkle with salt and pepper, cover and bake for two hours. Remove the cover after about one hour’s baking, add two tablespoonfuls of butter in small pieces, scatter over the top of the beans, and complete baking with the cover off.

FRESH LIMA BEANS

Shell and put in boiling water and boil till tender. Drain off the water, add one-fourth cupful butter to an ordinary kettle of beans, season with salt and pepper, and serve hot.

STEWED BEANS

Prepare as for Baked Beans; after the third boiling, put again in cold water and stew till tender.

Beans continue to improve by warming over. Put them in a buttered frying pan, with a little water, cover a few minutes, stir to prevent sticking and as soon as heated, remove from fire.

Sliced raw onions are fine with beans.

SUMMER BEANS

Wash, cut in small pieces, cover with boiling water and cook till tender. Drain off water and season with butter, pepper and salt.

BAKED BEETS

Scrub thoroughly after green tops are removed, and place in oven to bake till tender.

BOILED BEETS

Scrub and wash the beets after green tops are removed, place in cold water, let boil till tender, remove from fire, drain, immerse quickly in cold water to make skins peel easily. Peel and serve with butter, pepper and salt.

BEET HASH

Use boiled beets and boiled potatoes in the proportion of two cupfuls chopped potatoes to one of beets. Mix, and put in a buttered frying pan with a little water. Add butter size of a walnut to each cupful of the vegetables, season with pepper and salt, and stir and cook till not too moist.

BRUSSELS SPROUTS

Pick off the old leaves and wash the sprouts. Put a pinch of soda in a little boiling water in a kettle, turn in the sprouts, adding boiling water to cover. Boil until tender, drain, add butter, and season with pepper and salt.

BAKED CABBAGE

1 medium sized cabbage
½ cupful chopped English walnuts
1 small chopped onion
½ cupful boiled rice
a little sage
salt and pepper

Hollow out the cabbage, and fill with the dressing well stirred together. Place in a bag tied at the top and boil about one hour. When done, remove from bag, add a few small pieces of butter on top, and serve hot. Egg plant may be cooked as above.

BOILED CABBAGE

Remove the outer leaves till those exposed are clean and fresh. Wash, cut in pieces and put in cold water in a kettle with a little salt. Boil about thirty minutes, drain and serve with this—

CREAM SAUCE FOR VEGETABLES

½ cupful milk
2 tablespoonfuls made mustard
2 tablespoonfuls warm vinegar
1 dessertspoonful flour
1 dessertspoonful melted butter

Smooth the flour into just water enough for it to be pasty, add a little of the milk, heat the remainder milk in a double boiler and add flour mixture, stirring constantly.

When very hot, =not= boiling, add the other ingredients, heat for a few moments and remove from fire.

Always soak cabbage in salty water a half hour before cooking.

Place a piece of bread in the kettle with boiling cabbage to do away with the odor.

CARROTS

Always soak carrots in cold water three or four hours before using. And always cut them in slices when they are to be served in creams, because the outer part is richer in flavor than the center.

BOILED CARROTS

Wash, scrape and put into cold water and boil till tender.

Drain off the water, and serve whole with butter, pepper and salt.

CARROTS WITH DRESSING

3 cupfuls sliced carrots
1 cupful milk
dash of pepper
2 tablespoonfuls butter
1 dessertspoonful flour
½ teaspoonful salt

Wash, scrape and cut the carrots into thin slices. Cover with boiling water in a stew pan and cook till tender. Drain off the water and return to fire, adding the butter and seasoning. Smooth the flour into a little milk gradually adding all of it, and stir it into the carrots, letting all come to boiling heat, then remove from fire.

CAULIFLOWER

Always soak cauliflower in cold water one hour before boiling in salted water about thirty minutes. Place it head down in the kettle, and be sure it is all covered with water.

CELERY

Wash the stalks after breaking them apart, leave part of the green tops on, put in cold water for an hour, and dry quickly on a soft towel before serving.

CORN

Do not use salted water in which to boil corn, as the salt toughens it.

BOILED CORN

Husk the corn, cut off any brown ends or spots, put in cold water, and boil for ten or fifteen minutes.

Re-wrap the ears in the inner husk, tie around with twine and boil.

CORN IN MILK

With a sharp knife, cut the kernels from boiled corn, place in a stew pan, cover with milk, add butter size of an egg, pepper and salt, heat to boiling point, and serve.

CORN IN TOMATOES

Wash, peel and scoop out the centers of firm tomatoes, turn down and drain for a few minutes, then fill with a mixture of uncooked sweet corn kernels cut from the ear, a few chopped mushrooms, one-half teaspoonful of butter, and pepper and salt for each tomato. Pack closely in a buttered pan and bake for about thirty minutes.

FRIED CORN CAKES

2 cupfuls milk
1 cupful canned or fresh corn
2 eggs
2 teaspoonfuls baking powder
pinch of salt
flour

Add the beaten yolks to the milk, salt and corn. Stir in a cupful of flour containing the baking powder, then a little more flour to make a stiff batter, and stir in very lightly the stiffly beaten whites. If more flour is needed, stir it in carefully. Fry on a hot buttered griddle and serve with syrup or molasses.

CUCUMBERS

Wash, peel and slice cucumbers, soak in cold salt water one hour, drain, put on a cloth to dry, and serve cold.

EGG PLANT

Wash, peel and cut into slices about three-fourths of an inch in thickness. Soak in salted water for an hour. Put a heavy earthen dish on the slices to keep them under water. Remove from the salt water, dip in egg, then in flour and fry slowly in a buttered frying pan. Use butter enough to prevent the slices sticking. Cover part of the time. Turn them to brown on the other side, using a pancake turner. Serve hot. Egg plant may also be baked like cabbage.

GREEN THINGS

Save leaves of celery, parsley and other herbs, and dry in the warming oven. When thoroughly dry, pack away in glass jars to have ready for flavoring soups and vegetables.

A pinch of soda in the water in which green vegetables are boiled, is a help to keeping color.

When root vegetables have withered, to revive them, slice off the ends, then put the vegetables in cold water, leaving them for several hours.

If a small piece of charcoal is placed in the vegetable kettle, disagreeable odors will be removed, and vegetables not injured.

SPINACH GREENS

Wash spinach very carefully in at least three waters to remove all dirt. Cook in boiling water till tender, drain and season with butter, pepper and salt.

A little cream may be heated and poured over it.

WATER CRESS GREENS

Wash, leave out the large stems, and put the other pieces in a kettle of boiling water to cook thirty minutes. Drain well, and season with butter, pepper and salt.

LENTILS

Soak dried lentils in water over night, drain and put in a kettle with plenty of cold water and cook till tender. Drain, add butter, and season with pepper and salt.

MACARONI AND CORN

¾ cupful macaroni
1¼ cupful corn
½ teaspoonful salt
1 cupful milk
2 tablespoonfuls corn starch

Break macaroni into inch pieces, boil thirty minutes, drain and put one-half of it in a buttered baking pan about the size of a bread pan. Cover with milk, put one-half the corn over it, add the remainder of the macaroni, then the last of the corn. Scatter a few bits of butter over the top, sprinkle with salt and bake.

Cooked sweet corn cut from the ears may be used, or canned corn.

MACARONI AND RICE

Cook like Macaroni and Corn.

MACARONI WITH CREAM SAUCE

¾ cupful macaroni
1 cupful milk
2 tablespoonfuls flour
¼ teaspoonful salt
2 tablespoonfuls butter

Break macaroni into inch pieces, put in boiling water to cover, boil thirty minutes and drain. Then cover it with cold water and put on the fire to boil fifteen minutes. Smooth the flour into a little milk gradually using all of it, add butter and salt, and stir into the macaroni, removing from fire as soon as mixture thickens.

NUT RECIPES

TO FRESHEN STALE NUTS

Remove shells and soak over night in equal parts of water and milk, then dry in the oven, being careful not to burn.

TO BLANCH NUTS

Remove shells and pour boiling water over the nut meats. Allow them to soak a few minutes, then rub a few of them in a coarse crash towel and if the skins do not loosen readily, let them soak till they do.

TO CRACK NUTS WHOLE

Pour boiling water over nuts, boil for ten or fifteen minutes, remove from fire, let cool, and crack.

SALTED ALMONDS

Blanch the nuts, dry them in a towel, place them in a shallow pan and pour over them a teaspoonful of olive oil, stir them about, sprinkle with fine salt and put them in the oven to become light brown.

BOILED CHESTNUTS

Put in boiling water and cook till mealy. Serve in individual saucers, the nuts to be opened with sharp knives. The nuts may be sprinkled with salt.

MASHED CHESTNUTS

Cut a slit in the shell of each nut and leave them in boiling water till the shells are easily removed. Put the meats in boiling water and cook till soft. Drain off the water, put the nuts through a potato masher, return to the kettle and stir in a little butter and salt. Serve hot like mashed potatoes.

NUT HASH

Take two parts chopped cold boiled potatoes and one part chopped nut roast. Mix well, put in a frying pan with small piece of butter and a little water. Cover for a few minutes, then remove cover, sprinkle with pepper and salt, stir till of the desired consistency, and serve hot. Chopped nuts may be added, if desired. Serve with sliced raw onions, or catsup.

NUT ROAST No. 1

1 cupful bread crumbs
1 cupful chopped nuts
1 cupful boiled rice
¾ cupful milk
dash of pepper
2 hard boiled eggs
2 raw eggs
1 teaspoonful sage
1 teaspoonful salt

Soak crumbs in milk for about one hour, stir in the beaten eggs, and seasoning, then add the chopped hard boiled eggs, nuts and rice. Press into a pan to shape, then turn into a buttered baking tin and bake from forty five to sixty minutes.

STEAMED NUT ROAST No. 2

2 cupfuls bread crumbs
1½ cupfuls milk
2 cupfuls chopped nuts
1 teaspoonful salt
dash of pepper
1 teaspoonful chopped onion or sage

Soak crumbs in milk for one hour, add the other ingredients and mix thoroughly. Press into buttered baking powder cans, filling two-thirds full, steam three hours, remove covers, and serve hot, or let stand till cold, slice, dip in egg, then in bread crumbs, then again in egg and fry in a buttered frying pan. Serve with catsup.

NUT ROAST No. 3

1½ cupfuls bread crumbs
1 cupful milk
1¼ cupfuls chopped nuts
1 teaspoonful powdered sage
½ teaspoonful salt
2 eggs

Soak crumbs in milk, stir in nuts, beaten eggs and seasoning. Press the mixture into a pan to mould it into the desired shape, then turn it into a buttered baking pan and bake from forty five to sixty minutes.

This roast is good served with sage cheese. Makes a small loaf.

NUT SCRAPPLE

2 cupfuls corn meal
1 cupful hominy
5 cupfuls boiling water
1 teaspoonful salt
2¼ cupfuls chopped nuts

Moisten the meal and hominy in cold water, then stir in gradually the boiling water, and cook in a double boiler till like mush. Then stir in the nuts and pour into a buttered baking tin. Set aside to cool. When cold, slice and fry in butter. Serve on a platter with green garnishings for a dinner dish.

ALMOND NUT FORCEMEAT

2–3 cupful chopped almonds
3 cupfuls bread crumbs
¼ cupful melted butter
½ cupful cream
3 eggs
2 tablespoonfuls olive oil
a dash of nutmeg

Add cream to beaten yolks. Blanch and chop the almonds to fill two-thirds of a cup and mix with the white of one egg. Stir crumbs and melted butter in a mixing bowl, add oil, then nuts, then the cream and yolk mixture, nutmeg, and finally the stiffly beaten whites. Press into a mould and bake carefully, or form into small balls and fry five minutes, and serve around a roast.

PEANUT BUTTER

Shell peanuts and remove inner skins. Put them through the finest chopper several times, and mix with olive oil till like a very thick cream, and keep in a covered glass jar.

ONIONS

BAKED ONIONS

1 cupful hot milk
2–3 cupful cold milk
1 cupful cold boiled onions
1 cupful bread crumbs
3 eggs
½ teaspoonful salt
1 tablespoonful butter
dash of pepper

Soak bread crumbs in cold milk one hour, then add the hot milk with butter melted in, beaten yolks, salt, pepper and onions. Mix thoroughly, then stir in very lightly the stiffly beaten whites, turn into a buttered baking dish and bake forty five minutes. Serve hot.

To remove the smell on the hands after peeling onions, hold the hands immediately under cold running water. Hold the paring knife there too.

BOILED ONIONS

Wash, remove outer skin, and put into cold salted water to boil till tender. When done, drain off the water, cut into pieces in the kettle with a spoon, add butter, salt and pepper.

Or leave them whole, making a cream dressing like that for new potatoes.

FRIED ONIONS

Wash, peel and slice the onions very thin, and put them into a hot frying pan containing butter. Stir them enough to keep from burning, and cook till browned. Lift from the pan with a skimmer to remove the melted butter, and season with salt and pepper.

RAW ONIONS

Wash, remove the outer skin and slice. Season with salt, pepper, and vinegar, if desired.

They may also be served with French dressing, and are fine with sliced cucumbers and tomatoes.

POTATOES

BAKED POTATOES

Wash them, wipe dry, and rub over with a little oil or butter. They will bake beautifully.

Potatoes may be first peeled, then baked in a hot even.

To bake them quickly, boil in salted water ten minutes, then bake.

Or place them close together in the oven and cover with a pie plate.

If potatoes are immersed in hot water before boiling, they may be easily peeled.

To prevent discoloration, peel them and let stand an hour in cold water, before boiling.

A spray of mint in the water potatoes boil in, gives a nice flavor.

BOILED POTATOES

Wash, peel or not, put in cold water with a little salt, and boil till tender.

NEW POTATOES

New potatoes must be washed and scraped (not peeled), and put to cook in boiling salted water. When tender, drain off the water, add butter (size of an egg to a small kettle full), a cupful of cream into which is smoothed a teaspoonful of flour (or a cupful of milk with one and one-half teaspoonfuls of flour), and a little pepper. Let come to a nice boil and serve.

Instead of scraping new potatoes, let them boil a while till the skins are ready to peel off, peel them and put in the oven to bake.

BOILED SWEET POTATOES

Wash the potatoes, cut out any bad spots, cover with cold water in a kettle to boil about thirty minutes. Drain off the water, scrape the peel off, putting each potato immediately back in the covered kettle to keep hot till all are peeled.

To be eaten with butter and salt, or mashed on the individual plates and eaten with plenty of cream or milk, with a spoon.

POTATOES AND CHEESE

Stew sliced potatoes till well done. Drain the water off and turn potatoes into a sauce pan and add chopped cheese. Stir constantly till cheese is melted, and the mixture is like creamed potatoes. Sprinkle with salt and pepper.

FRIED POTATOES No. 1

6 large potatoes
1 cupful flour
milk
parsley
1 teaspoonful baking powder
1 teaspoonful salt
cooking oil

Wash and peel potatoes and slice very thinly. Make a paste by mixing baking powder and flour, adding milk enough to make it smooth, salt, and stir in the sliced potato. Fry in deep cooking oil, drain on clean brown paper and sprinkle with parsley.

FRIED POTATOES No. 2

Slice cold boiled peeled potatoes, heat a teaspoonful of butter in a frying pan, place potatoes in pan, sprinkle with salt and pepper, and cover. Cook a few minutes, remove cover, add a little more butter, turn them to brown on other side, cover for a minute or so, till done.

LYONNAISE POTATOES

1½ tablespoonfuls butter
1 tablespoonful chopped onion
3 tablespoonfuls melted butter
½ tablespoonful chopped parsley
2 cupfuls cold boiled sliced potatoes
¼ teaspoonful salt
dash of pepper

Cook one and one-half tablespoonfuls butter and the onion for five minutes. Cook the melted butter, potatoes, pepper and salt, until the potatoes have absorbed the butter, then add the onion mixture, stir well and add parsley.

MASHED POTATOES

Boil peeled potatoes; when done, drain off water, add butter size of an egg, pepper, mash with a potato masher, and add milk enough to make creamy. Or, after water is drained off, put through a perforated potato masher and with a large spoon, beat in butter, pepper and milk. Beat in one or two teaspoonfuls of baking powder when mashing potatoes, to make them light.

STUFFED POTATOES

Bake medium size potatoes about thirty minutes. When done, cut in two and remove the inside from the peel. Put the potato into a heated bowl and mash. Then to each three potatoes, beat this mixture together:

3 tablespoonfuls grated cheese
white of 1 egg
½ teaspoonful salt
1 teaspoonful butter

Fill the six shells with the mixture, set in a baking dish and bake till brown. By counting the potatoes you can get the exact quantities required for filling.

PROTOSE, PARSNIPS, ETC.

BAKED PROTOSE

Slices of protose may be placed in a buttered baking tin, sprinkled with chopped onions, pepper and salt, and baked for about twenty minutes.

FRIED PROTOSE

Cut protose in slices three-fourths of an inch in thickness, dip in egg, then fry in a buttered frying pan. When brown on one side, turn them over with a pancake turner, fry on the other side and sprinkle with salt and pepper. Serve with green onions or catsup.

PROTOSE HASH

Same directions as for Nut Hash.

BAKED PARSNIPS

Clean with a vegetable brush and proceed same as in baking potatoes.

BOILED PARSNIPS

Boil same as potatoes, pour melted butter, and season with salt and pepper.

FRIED PARSNIPS

Cut boiled parsnips in slices, fry in butter and season.

PARSNIP CAKES

Mash boiled parsnips through a colander and to each cupful, add the beaten yolk of an egg, a little salt and pepper, shape into little cakes and fry in butter.

PARSNIP CROQUETTES

Cut boiled parsnips into short pieces, dip in beaten egg, then in bread crumbs, dip again in the egg and fry in deep cooking oil.

GREEN PEAS

Shell, cover with boiling water in a stew pan. Cook slowly till tender, drain, add butter size of egg, one-half teaspoonful salt and dash of pepper. Pour into a hot dish and serve in small dishes.

Or add a cupful of milk, allowing it to become hot when added with the butter.

A leaf of spinach may be added to the water in which peas are boiled to help them to retain a good green color.

A teaspoonful of sugar may be added to peas while boiling.

A sprig of mint in the boiling peas adds a nice flavor.

Peas may be cooked by washing the pods and boiling them whole. When done, the pods will burst open and the peas will go to the bottom.

STUFFED GREEN PEPPERS

Cut out stems and seeds, pour boiling water over them, let stand a few minutes and drain. Fill with equal parts cooked rice and tomatoes, or with bread crumbs soaked in cold milk, and chopped nuts. Season with salt. Stand on the small ends close together in a baking pan containing a little water, and bake.

BOILED RICE

Wash two cupfuls rice, put in a double boiler and cover with four cupfuls of boiling water. Do not stir, but let cook till each kernel stands separately. Then stir in one-half teaspoonful salt, and serve hot or cold.

If desired for a pudding, add raisins, two beaten eggs and put in a baking dish and bake.

Or it may be added, part or in whole, to flour enough to thicken like stiff dough, dipped in egg, then in bread crumbs, again in egg and fried in a buttered frying pan.

Rice may also be cooked in milk.

Rice may be served with fruits, sugar and cream, or in any preferred style.

RICE TOMATOES

Stir one-half cupful cooked rice into two cupfuls stewed tomatoes, stew for ten minutes, add a teaspoonful of butter, and season with pepper and salt.

A teaspoonful of sugar may be added, if desired.

BAKED SQUASH

Clean the outside of a winter squash, cut in two, remove seeds, sprinkle salt inside and fasten the halves together with long metal skewers. Then place in a pan in the oven and bake. Serve whole on a platter, the host opening the squash and scooping out the portions with a large spoon.

FRIED SQUASH

Take boiled squash after it is mashed and seasoned; chop an onion and brown in butter in a frying pan, stir in the squash and fry, being careful not to burn.

SUMMER SQUASH

Wash, peel, cut in small pieces and remove seeds, put in cold water and boil. Drain off water, mash and season with pepper, salt and butter.

TOMATOES

Plunge tomatoes into boiling water and pour through a drainer instantly, peeling immediately.

FRIED TOMATOES

Peel and cut in thick slices, dip in corn meal or bread crumbs, season and fry in a kettle of cooking oil. Drain on clean brown paper.

FRIED GREEN TOMATOES

Cut in thick slices and soak fifteen minutes in salt water. Drain, sprinkle with sugar, dip in corn meal or flour, season and fry in butter in a frying pan, or in a kettle of cooking oil.

STEWED TOMATOES

Peel, cut in pieces and stew till done. Add butter, salt and pepper, or sugar, for seasoning.

SAUCE FOR FRIED TOMATOES

1 tablespoonful butter
1 tablespoonful hot vinegar
1 egg
a little mustard
a little salt
a little pepper

Melt butter in hot vinegar, stir in the beaten yolk, then the seasoning, the stiffly beaten white, and remove from fire.

STUFFED TOMATOES

6 tomatoes
2 cupfuls bread crumbs
1 cupful chopped nuts
1 egg
a little chopped parsley
½ teaspoonful salt
a dash of pepper

Wash, wipe dry, and cut a slice off the stem end of nice, firm tomatoes, remove seeds and pulp, mix the ingredients given, fill in, cover with the piece cut off, and bake in a buttered pan thirty minutes.

STUFFED TOMATO FILLINGS

Equal parts chopped mushrooms and bread crumbs seasoned with chopped onion, parsley, pepper and salt, and olive oil.

Chopped boiled corn, bread crumbs, melted butter and salt. Boiled rice seasoned with salt.

TURNIPS

Wash young turnip greens, and boil in plenty of water for about one hour. Season with pepper and salt. Butter should be added, unless they are to be eaten with vinegar.

Add a little sugar to the water in which turnips are to be boiled.

BOILED TURNIPS

Wash, peel off the thick skin, let stand one hour in cold water, put in fresh water containing a little salt and boil till tender. Drain off the water, mash, add butter size of an egg, and season with salt and pepper.

STUFFED TURNIPS

After boiling till tender, hollow out the center of each, mashing the part taken out, adding butter, pepper and salt, a little milk, one beaten egg, and enough bread crumbs to form a nice dressing. Pour into the turnips, rub a bit of butter over them and brown in a hot oven. Small turnips may be served individually, or large ones dished out by the host.

VEGETABLE CHILI CON-CARNE

1 cupful kidney beans
2 dried red chili peppers
1 cupful stewed tomatoes
½ cupful peanut oil
½ cupful water
2 tablespoonfuls flour
1 small chopped onion
½ teaspoonful salt
½ cupful pecan meats

Soak beans over night, next morning drain, cover with cold water, boil ten minutes, drain, cover and boil a second, and a third ten minutes, adding a pinch of soda to the third water, and cook till tender. Remove seeds from the peppers, soak the pods in warm water till soft, then scrape the pods, saving the pulp and throwing away the skins. Put the whole pecan meats in a frying pan with the oil, with flour smoothed in, and cook and stir for five minutes. Then add the chili pulp, chopped onion, tomatoes and salt, and cook slowly for two hours. Add water, if necessary, to make the mixture like a thick sauce. Add beans just before removing from fire. One teaspoonful of chili powder may be substituted for the chili peppers, if desired. The tomatoes may be omitted if desired.

MUSHROOM FORCEMEAT

2–3 cupful chopped mushrooms
¼ cupful butter
1 cupful bread crumbs
2 eggs
a little salt
a bit of mace
1 tablespoonful olive oil
a dash of cayenne pepper
a dash of nutmeg
mushroom gravy

Peel and chop the mushrooms to make two-thirds of a cupful. Cook with the butter, and cool. To the well beaten eggs add oil, bread crumbs and seasoning, the mushroom mixture, and mushroom gravy if needed, to form into small balls. Fry about five minutes and serve around a roast.

GRAVIES

To brown flour for gravy, put it in a pan when baking and brown it in the oven. It may be kept in a jar ready for use.

MILK GRAVY

Use two tablespoonfuls of flour and one teaspoonful of butter for each cupful of milk. Smooth the flour into part of the milk to make a paste. Let part of the milk get to boiling point, dip out a little and stir in with the cold paste, then stir the paste quickly into the hot milk. Add butter, season with salt and remove from fire as soon as the mixture thickens.

SAUCES, RELISHES, ETC.

CUCUMBER RELISH

Peel and slice enough cucumbers to fill a quart fruit jar. Add a sliced onion, season with salt and mix carefully, fill the jars and pour over boiling hot vinegar and seal at once. Keep in a dark cool place.

GREEN RELISH

¼ of a head of cabbage
3 onions
2 stalks of celery
1 green pepper
½ teaspoonful salt
vinegar to suit

Cut out the core of the cabbage, chop finely with the onions, celery and pepper, add seasoning and stir in as much vinegar as desired.

Two tablespoonfuls butter and the same of flour is the usual quantity to one cupful of liquid in thickening sauce.

HORSERADISH

Mix grated horseradish with lemon juice. Serve with Nut Roast or Baked Beans.

HORSERADISH TASTY RELISH

Mix fresh grated turnips with vinegar, salt and a dash of cayenne pepper. Serve with Nut Roast and Baked Beans.

FRENCH MUSTARD

1 teaspoonful sugar
1 teaspoonful mustard
1 teaspoonful vinegar
½ teaspoonful flour
1 egg

Add sugar to the beaten egg, stir in mustard and flour, and beat till creamy, then add vinegar, put over the fire and stir until it thickens, then remove.

TABLE MUSTARD

¼ cupful mustard
vinegar
olive oil
1 teaspoonful onion juice
1 teaspoonful sugar
1 teaspoonful paprika

Add olive oil to mustard till creamy, add onion juice, sugar, paprika, mix well, beat in vinegar to make a smooth paste, bottle, and serve cold with roasts.

EGG SAUCE

yolks 3 hard boiled eggs
2 tablespoonfuls lemon juice
1 tablespoonful butter
1 tablespoonful milk or cream

Mash yolks, mix in butter till creamy, then lemon and milk. Serve with vegetables.

MINT SAUCE

3 tablespoonfuls chopped mint
⅓ cupful vinegar
2 tablespoonfuls powdered sugar

The leaves stripped from six stalks of mint are usually enough for three tablespoonfuls chopped. Mix mint and sugar, adding gradually the vinegar. Serve cold with roasts.

TOMATO SAUCE

3 tomatoes
1 small onion
¼ cupful olive oil
1 teaspoonful butter
2 tablespoonfuls chopped parsley
pinch of salt
dash of red pepper
3 tablespoonfuls flour

Put tomatoes through colander, add the other ingredients and boil all together a few minutes. Serve hot with vegetables.

WATERCRESS SAUCE

Chop watercress and onions, simmer in butter till tender, add a little cream, cook a few moments, and serve cold with Nut Roast.

OLIVES

When a bottle is opened and only part of them used, pour about two tablespoonfuls of olive oil over the remaining olives to prevent their becoming soft.

Keep olive oil in the dark to retain its flavor.

RADISHES

Wash, put in cold water, wipe dry, and keep in a cool place till time to serve.

SALAD COMBINATIONS

Lima beans, olives and peppers, all cut finely, with French Dressing.

Chopped celery and mint.

Bananas and chopped peanuts with Mayonnaise. The mixture may be placed in the banana peeling and prettily garnished.

Stoned cherries filled with peanuts, served with Mayonnaise.

Sliced oranges on lettuce with French Dressing.

Apples and celery with Mayonnaise.

Apples and nuts with French Dressing.

Chopped cabbage with slices of hard boiled eggs and Mayonnaise.

A salad may be very lightly sprinkled with very finely chopped green peppers or pistachio nuts.

Chopped raisins, nuts and celery.

Cherries, oranges and bananas with French Dressing.

Watercress served with French Dressing.

Small cabbages may be cut and shaped into very artistic salad cups.

Halves of oranges and grape fruit skins make beautiful salad cups.

Red pepper pods cut in various shapes make a pretty salad garnish.

Always heat crackers to make them crisp when serving with salad.

BOILED SALAD DRESSING No. 1

½ cupful sweet or sour cream
¼ cupful vinegar
¼ cupful melted butter
1 teaspoonful salt
1 teaspoonful flour
1 teaspoonful mustard
1 teaspoonful sugar

Smooth mustard in a little water, add flour, then salt, sugar and cream. Add this mixture to the heated vinegar on the range, and stir till it thickens, then remove from fire, add butter and stir till smooth. Serve cold.

If milk is substituted for cream, use a teaspoonful more butter.

BOILED SALAD DRESSING No. 2

2 cupfuls milk
1 cupful vinegar
½ cupful sugar
2 eggs
1½ tablespoonfuls flour
1½ tablespoonfuls butter
1½ teaspoonfuls mustard
1 teaspoonful salt

Smooth flour in half of milk, putting other half to heat, after which stir butter, flour and milk together. Add the other ingredients, stirring constantly till thickened. May be kept in a cold place for months.

SOUR CREAM SALAD DRESSING

½ cupful sour cream
yolk 1 hard boiled egg
pinch of salt
1 tablespoonful vinegar
1 teaspoonful sugar
dash of pepper

Cream the yolk, add sour cream, and beat in sugar, salt and pepper.

FRENCH DRESSING No. 1

4 tablespoonfuls lemon juice
½ teaspoonful salt
dash of cayenne pepper

Mix and serve cold.

FRENCH DRESSING No. 2

4 tablespoonfuls olive oil
2 tablespoonfuls vinegar
¾ teaspoonful salt
¼ teaspoonful pepper

Mix thoroughly.

MAYONNAISE DRESSING

yolks 2 eggs
1½ cupfuls olive oil
2 tablespoonfuls lemon juice
vinegar
1 teaspoonful salt
1 teaspoonful mustard
1 teaspoonful powdered sugar
dash of cayenne pepper

Mix thoroughly, salt, mustard, sugar, pepper, then add yolks, mix well and add one-half teaspoonful vinegar. To this add one and one-half cupfuls oil, gradually, a few drops at a time, stirring constantly. Have ready two tablespoonfuls each, oil and vinegar, and as the mixture thickens, add this oil and vinegar alternately, stirring constantly.

Always use a very cold dish in mixing Mayonnaise.

One-third cupful of cream stiffly beaten is good added to the Mayonnaise just before serving.

A pleasing change is made by using equal parts of Mayonnaise and Boiled Dressing.

WHITE MAYONNAISE DRESSING

In recipe for Mayonnaise Dressing, substitute cream for oil, lemon juice for vinegar, and whites for yolks.

CHEESE SALAD No. 1

Press grated cheese into small balls, and roll in chopped nuts.

Cut celery in very fine long strips, arrange like a bird nest, and plate two cheese balls within. Serve with French Dressing.

Instead of celery, cabbage stalk may be cut in very fine long strips, sprinkled with celery seed.

CHEESE SALAD No. 2

2 cupfuls whipped cream
¼ cupful grated cheese
1 tablespoonful gelatin
¼ teaspoonful salt
dash cayenne pepper
dash dry mustard

Dissolve gelatin in the least possible warm water, not hot water. When cool, stir in with the other ingredients, mixing very thoroughly. Put in tiny moulds and set on ice. Serve with French Dressing.

CREAM CHEESE SALAD No. 1

Smooth cream cheese and chili sauce together, shape into small balls, and serve on lettuce.

CREAM CHEESE SALAD No. 2

1 cream cheese
1 cupful ripe olives
milk
1 head lettuce
½ cupful nuts

Remove stones from and cut olives in small pieces. Smooth cheese to paste by adding a little milk or cream, and shape into small balls. Mix nuts and olives and place among lettuce leaves in center of plates. Put cheese balls around these centers, and serve with French Dressing.

COTTAGE CHEESE SALAD

Press cottage cheese into any preferred shape, surround with leaves or flowers, and cover with a dressing of two-thirds Mayonnaise and one-third whipped cream.

COOKED CABBAGE SALAD

½ cupful sugar
½ cupful vinegar
½ cupful cream
½ cupful butter
1 teaspoonful mustard
½ teaspoonful salt
2 eggs
1 small cabbage

To the beaten eggs add creamed butter and sugar, vinegar, mustard and salt. Mix thoroughly, add cream and let come to a boil, then stir in the finely chopped cabbage, boil about two minutes, and serve hot.

Milk may be substituted for cream by adding a little more butter.

EGG SALAD IN POND LILY STYLE

One hard boiled egg for each plate. Remove the shell while hot, commence at the small end and cut nearly to the other end to form six petals. Remove yolks, and set whites in a dish for the ends to curl up. Mash the yolks, adding a little dressing and shape into small mounds in the centers of whites. Serve each egg on the stem of a large nasturtium leaf with Boiled Salad Dressing No. 1, on one side.

For a pretty suggestion of water, serve on an inexpensive small round mirror.

FRUIT SALADS

APPLE SALAD No. 1

Peel and slice apples, pour over them at once a little lemon juice, to prevent discoloration. Add plenty of whole nut meats and serve with Mayonnaise Dressing.

APPLE SALAD No. 2

Prepare apples as in Apple Salad No. 1, and add sliced onions. Serve with French Dressing.

CHERRY SALAD

Stone a sufficient number of cherries, insert a peanut in each, arrange on lettuce, and serve with Mayonnaise Dressing.

FRUIT SALAD

Oranges may be used alone, with nuts, or with apples, nuts and pineapple. Serve with Mayonnaise Dressing.

NUT SALAD

mushrooms
nuts
stuffed olives
celery

Cut in small pieces, place on lettuce leaves and cover with Mayonnaise Dressing.

NUT AND APPLE SALAD

Combine sliced apples, nuts and a few chopped figs. Serve in shells made of halves of orange skins, and put whipped cream on top.

POTATO SALAD No. 1

Boil potatoes in their skins. When cooked, pour off the water and let them remain a few minutes in the kettle to prevent their becoming soggy or sticky. Chop one-half an onion and mix in with potatoes, with some chopped parsley. Serve with French Dressing.

POTATO SALAD No. 2

Slice a dish of cold potatoes. Chop some celery, parsley and an onion, mix well, sprinkle with celery salt, add one-half of sliced hard boiled egg to each plate, and serve with French Dressing.

A little chopped cabbage is an agreeable addition for a change in Potato Salad.

PRUNE SALAD

Soak dried prunes all night in cold water, or leave a few moments in hot water. Remove pits and cut fruit lengthwise. Arrange on a lettuce leaf, sprinkle with chopped nuts, and serve with a dressing of equal parts whipped cream and Mayonnaise Dressing.

TOMATO SALAD NO. 1

6 tomatoes
½ cream cheese
1 dessertspoonful sherry wine
pinch of salt
1 dessertspoonful chopped parsley
1 dessertspoonful chopped pepper
½ teaspoonful chopped onion

Peel tomatoes and remove a portion of the center, sprinkle with salt and chill on ice. Smooth the cheese to a paste, adding the other ingredients, and fill in the tomato centers. Put a bit of Mayonnaise Dressing on top, setting each tomato on a lettuce leaf with any preferred garnishing.

Tomatoes may be stuffed with asparagus tips.

TOMATO SALAD No. 2

Peel and slice tomatoes, place on lettuce leaves, cover with Mayonnaise Dressing, and scatter over that a few nut meats.

TOMATO JELLY SALAD

Harden the jelly in a large flat dish, and cut out any desired shapes and place on lettuce leaves. Mix one-half cupful each stoned chopped olives and chopped cucumber pickle, with a little Mayonnaise Dressing.

VEGETABLE SALAD No. 1

Keep onions, lettuce and young mustard in cold water an hour or two, chop and serve with French Dressing and sliced hard boiled eggs.

VEGETABLE SALAD No. 2

String beans, peas, lima beans, sliced tomatoes, cucumbers and onions arranged on a lettuce leaf and served with French Dressing is a favorite salad.

Any one, or two or three ingredients may be omitted.

FRITTERS

CORN FRITTERS

1⅓ cupfuls flour
2–3 cupful milk
1 cupful corn
3 teaspoonfuls baking powder
¼ teaspoonful salt
1 egg

To the well beaten egg, add milk, part of the flour and salt, mix the baking powder with remainder of flour, and add alternately corn and flour. Dip with a teaspoon and drop in deep cooking oil to fry.

About two and one-half ears of sweet boiled corn will make one cupful after kernels are cut off.

This recipe makes sixteen fritters.

Serve with syrup.

APPLE FRITTERS

Substitute two medium size tart apples finely sliced, for the corn in Corn Fritters.

BANANA FRITTERS

Substitute two medium size bananas cut in very small pieces, and one tablespoonful lemon juice, for the corn in Corn Fritters.

PIES

When a pie is ready to bake, pour cold water over it, drain quickly and place immediately in hot oven.

If a lower crust is wet with the beaten white of an egg before filling with soft mixtures, it will prevent filling from soaking in.

Do not take hot pies suddenly to a cold room, as the sudden change makes them “heavy.” And do not leave them on a hot stove after being baked.

Grease pie plates with butter. It helps make a flaky crust.

A strip of clean muslin about two inches wide, wrung from cold water and pinned around the edge of juicy pies, will keep juice in and keep edge from burning.

Another plan is to insert a small funnel of white paper, small end down, in the center of the upper crust, for the escape of steam.

Sprinkle a little flour over a lower crust before filling in juicy pies.

A very good way to prevent juice running out, is to put the sugar in the lower crust before filling in the fruit.

See that under crusts around outer edge are loose from pie plates before baking.

Under crusts to be baked a day before using, are made even by baking one crust between two pie plates of the same size.

CINNAMON ROLLS

Whenever pie crust dough is left, cut in narrow strips, spread with softened butter, sprinkle with sugar and cinnamon, roll and bake like a jelly roll.

SHORTCAKE

Use directions for Baking Powder Biscuit. Cut open the biscuits, butter well, and spread with whatever fruit is in season. Place the upper half of the biscuit over the under piece with its crust down, that is, on the fruit, spreading another layer of the sugared fruit on the top, with whipped cream above this top layer, if desired.

Berries, pineapple, oranges, etc., etc., are all nice in shortcakes.

PIE CRUST No. 1

1 cupful flour
½ cupful butter
salt
¼ cupful very cold water
a pinch of baking powder

Sift the flour and baking powder together, add the salt and the softened (not warm) butter, then the water. Turn onto a floured moulding board, sift a little flour over and turn over till right to roll out. This makes just two pie crusts, or a lower crust for one pie, and four small biscuits.

PIE CRUST No. 2

4 cupfuls flour
2 cupfuls butter
¼ cupful very cold water
pinch of salt

Mix salt in flour and add one-half softened (not warm) butter and enough very cold water to form a stiff dough. Turn this on the floured moulding board, sprinkle with flour, spread with some of the butter, fold over, roll out, spread on more butter, fold over, roll out, spread for the third time, fold and roll and fit on pie plates. Will make four pies.

SOUR MILK PIE CRUST

1 cupful flour
¼ cupful sour milk
pinch of salt
½ cupful butter
⅛ teaspoonful soda

Mix the softened butter with part of flour, add milk with soda dissolved in it, salt, and remainder of flour. Turn on the floured moulding board in a soft dough, roll, and fit on the pie plate.

APPLE PIE

Have ready, apples peeled and cut in thin slices, or apples that have been cooked like Apple Sauce. Line a pie plate with crust.

A little chopped fresh lemon peel sprinkled over the fruit is a tasty addition. Or powdered lemon peel flavoring is fine.

A teaspoonful of strong cold tea added to the apple sauce filling is nice.

FRIED APPLE PIE

Roll out Baking Powder Biscuit dough to about one-quarter inch in thickness, and cut in circles about five inches in diameter. A tin can cover that size is a good cutter. Fill the center of half this round piece with about one tablespoonful Apple Sauce. Moisten the edge of dough with cold water, folding the empty half over the sauce, pressing the two edges tightly together making a pie shaped like a half circle. Fry like doughnuts in hot cooking oil. Drain them on clean brown paper. Eaten hot or cold, with cheese if desired.

APRICOT PIE

1 cupful mashed apricots
½ cupful sugar
2 eggs
1½ tablespoonfuls flour
pinch of cream of tartar

Soak apricots in cold water over night, or scald. Cook till tender. To the beaten yolks, add sugar and flour. Mix thoroughly. Pour into a crust already baked and bake. Add cream of tartar to whites, beat stiffly, add two extra tablespoonfuls sugar, spread over pie, and return to oven to brown slightly.

CUSTARD PIE

Spread crust on the plate the day before filling, and keep in cold place. This applies only when no baking powder is used, as baking powder works as soon as it is dampened.

CUSTARD PIE FILLING

2 cupfuls milk
2 eggs
¼ cupful sugar
1 tablespoonful melted butter
pinch of salt
a little nutmeg

Stir in the well beaten eggs to sugar, milk and salt, add butter, pour into pie crust, grate a little nutmeg over it, and bake in a moderate oven.

Heat the milk before mixing Custard Pie Filling.

COCOANUT PIE FILLING

Add to recipe for Custard Pie Filling one-half cupful shredded cocoanut, and sprinkle more over the top in place of nutmeg. A little vanilla flavoring may be added.

CRUSTLESS PIE

1 quart milk
3 eggs
pinch of salt
¼ cupful sugar
¼ cupful flour
½ teaspoonful flavoring

To the well beaten eggs, add the other ingredients, pour into a buttered pie plate and bake.

DATE PIE FILLING

1 lb. dates
1 cupful thick cream
yolks of 3 eggs
2 tablespoonfuls butter
1 teaspoonful cinnamon
½ teaspoonful cloves

Soak the dates (2 cupfuls weighing 1 lb.) over night in cold water, and stew until soft enough to put through colander. Mix well and add all the other ingredients. Mix thoroughly and bake brown in one crust. Cover with the following meringue and return to oven to brown.

MERINGUE

To the stiffly beaten whites of two eggs, add three tablespoonfuls of granulated sugar (not powdered). Flavor with a few drops of flavoring, if desired.

In making Meringue one tablespoonful very cold water may be substituted for one egg. Beat the water in with the white of egg.

LEMON PIE No. 1

1 cupful water
1 cupful sugar
yolks 2 eggs
3 tablespoonfuls flour
a pinch of salt
juice and grated rind of 1 lemon

Make crust as per directions given, and bake.

Beat yolks, smooth in flour, add water, sugar, salt and lemon, cook in double boiler till the mixture thickens, pour in baked crust. Beat the whites very stiffly, add 1 tablespoonful sugar, spread over pie and put in oven to brown slightly.

LEMON PIE No. 2

1 cupful sugar
1 cupful milk
2 eggs
3 tablespoonfuls flour
juice and grated rind of 1 lemon

Beat sugar and yolks together, add flour and milk and continue beating. Beat the whites stiffly and stir lightly into the mixture.

Make crust as per directions previously given. This filling may be poured into a baked crust as per Lemon Pie No. 1, or filling and crust baked together.

LEMON PIE No. 3

1 cupful sugar
3 eggs
4 tablespoonfuls water
juice of 1 lemon

Beat yolks, add sugar, water and lemon and cook till thickened, in double boiler. Remove from stove and beat in stiffly beaten whites. Pour into crust and bake.

Add one crushed banana put through a colander to a lemon pie filling, if desired.

MINCE PIE

¾ cupful chopped nuts
1 cupful tart chopped apples
¼ cupful raisins
¼ cupful fruit juices
½ cupful sugar
1 tablespoonful vinegar
1 tablespoonful currants
2 tablespoonfuls butter
½ teaspoonful cinnamon
½ teaspoonful salt
a pinch of cloves and mace

Mix all together very thoroughly, adding more sugar or vinegar to suit taste. Bake in two crusts. Makes one pie.

PUMPKINS AND PIES

Pumpkin may be grated raw and used as when cooked, making less work to prepare.

Grating, now-a-days, usually means running through the food chopper.

A pumpkin may be baked by cutting it in two, removing seeds, scooping it from the shell with a mixing spoon and crushing through a colander.

In selecting a pumpkin, choose a glossy one that is flat on both ends.

Chopped pecan and English walnuts sprinkled over a pumpkin pie just before putting it in the oven, give an agreeable flavor.

Shredded cocoanut sprinkled over a pumpkin pie just as it goes in the oven, is nice.

PUMPKIN PIE No. 1

1¼ cupfuls pumpkin
1 cupful milk
½ cupful sugar
½ teaspoonful salt
½ teaspoonful cinnamon
1 egg

Prepare the pumpkin by washing, cutting in pieces, paring and steaming till soft. Rub through a colander or sieve. To the required amount add the beaten egg and other ingredients, mixing thoroughly. Pour into a crust with a high rim.

This recipe may be varied by using squash instead of pumpkin, and the required amount of sweetening used being half sugar and half molasses.

PUMPKIN PIE No. 2

Prepare the filling as per Pumpkin Pie No. 1. Butter the pie tins, just cover the bottom with corn meal. Pour in the filling, and bake.

PRUNE PIE

May be made by substituting prunes for apricots in Apricot Pie recipe.

RHUBARB PIE No. 1

2 pints rhubarb
1 pint sugar
1 cupful water
juice of 1 lemon

Peel and cut rhubarb into half inch lengths, add other ingredients and stew until tender. Bake between two crusts. Serve with whipped cream, if desired.

RHUBARB PIE No. 2

Peel and cut rhubarb into half inch lengths and place on lower crust. Mix one cupful sugar very thoroughly with one tablespoonful corn starch and put over rhubarb. Moisten the edge of lower crust with cold water, put on the upper crust and press edges firmly together. Bake about thirty minutes.

SQUASH PIE

2 cupfuls Hubbard squash
3 cupfuls milk
1 cupful sugar
4 eggs
pinch of salt
1 tablespoonful butter
1 tablespoonful brandy
½ teaspoonful ginger
½ teaspoonful cinnamon
½ grated nutmeg

Beat eggs and mix thoroughly with other ingredients, the butter being first softened and squash run through colander. Pour in crust and bake.

If crust is spread on the plate a day before and kept in a cool place, it will be nicer than when freshly made. But dough will not keep fresh when mixed with baking powder.

SWEET POTATO PIE

1 cupful mashed sweet potatoes
½ cupful sugar
1 cupful milk
1 egg
½ teaspoonful salt
½ teaspoonful nutmeg
½ teaspoonful ginger

Mix the beaten egg with the other ingredients and bake about thirty minutes in one crust, adding Meringue.

PUDDINGS

APPLE DUMPLINGS

Cut into about eight pieces each, ten or twelve pared and cored, rather tart, medium sized apples. Put into a kettle with water enough to about half cover them. Add one cupful sugar. Have this apple sauce started boiling when the dumplings are added. For the dumplings—

½ cupful sour milk
½ teaspoonful soda
½ teaspoonful salt
½ teaspoonful sugar
butter size ½ egg
flour

Stir the soda dissolved in little water, into the milk, add salt, sugar, a little flour, part of the softened butter, more flour and butter, and flour till no more can be stirred in.

Drop from a dessert spoon dipped each time in cold water, on top of the boiling apple sauce. This makes eight dumplings, not too thick, the size of a biscuit.

THE SAUCE

Use Pudding Sauce No. 1 and substitute a little ground cinnamon for lemon flavoring.

Place a clean piece of white cotton cloth over the kettle after putting dumplings in, fit the cover on closely and your dumplings will not “fall.”

BAKING POWDER DUMPLINGS

½ cupful milk
2 teaspoonfuls baking powder
½ teaspoonful salt
½ teaspoonful sugar
butter, size of egg
flour