Chapter V: Part 5

Wipe meat with damp cloth. Trim and tie into shape if necessary. In the bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan. Dredge with salt, pepper, and flour. Have oven _very_ hot at first; when meat is half done reduce heat. Baste every 10 or 15 minutes. If there is danger of fat in pan being scorched add a few spoons of boiling water. Allow from 10 to 20 minutes per pound of meat, according as it is desired rare or well done. When done remove to hot platter. Thicken gravy in pan with browned flour, adding more water as necessary and add seasoning.

=Yorkshire Pudding.=-¾ pint flour, 3 eggs, 1½ pints milk, pinch salt, 1½ teaspoons Royal Baking Powder. Sift flour and powder together, add eggs, beaten with milk, stir quickly into rather thinner batter than for griddle cakes, pour into dripping-pan, plentifully greased with beef-dripping, bake in hot oven 25 minutes; serve with roast beef.

=Braised Beef.=—Wipe and trim 6 pounds round or rump of beef without bone. Sear brown on all sides in very hot frying-pan over hot fire. In braising-pan or iron kettle put layers of sliced onions, turnips, and carrots; add bunch of sweet herbs, 1 teaspoon salt, ½ teaspoon pepper; on this lay meat. Add 1 pint boiling water (or water and stewed tomatoes). Cover closely and cook 4 hours in moderate oven. If water evaporates rapidly add more. Transfer meat to hot platter. Strain, thicken, and season gravy. The vegetables may be served separately if desired.

=Braised Veal Shoulder.=—Have shoulder boned. Fill with stuffing (see Stuffings). Prepare bed of vegetables as for braised beef. Lay veal on it, add 1 pint boiling water, 1 pint stewed tomatoes, ½ teaspoon salt, ¼ teaspoon pepper. Cover and cook 4 hours in moderate oven. Uncover and brown. Serve strained gravy separately.

=Broiled Steak.=—Trim and wipe steak, which should be at least 1 inch thick. Rub broiler with fat, arrange steak with thickest part in center of broiler. Have fire clear and very hot, but without blaze. Hold steak close to fire. Turn every ½ minute, that it may sear quickly. When ½ done season with salt and pepper. Steak 1 inch thick will broil in 4 minutes.

=Panned Steak or Chops.=—Trim and wipe steak. Heat frying-pan until it smokes all over. Rub bottom with a bit of fat. Lay in steak and turn every 10 seconds. Keep pan _very_ hot. Season when ½ done.

Mutton and pork chops, ham and bacon, may be panned in same way.

If hot platter for steak is rubbed with a cut onion it will give a delightful flavor to the meat.

=Broiled Ham and Poached Eggs.=—Cut slices of boiled ham of equal size; broil on a gridiron over a clear fire; lay on a hot dish. Lay on each a poached egg, neatly trimmed, and serve.

=Beefsteak Pie (French style).=—Take a nice piece of beef, rump or sirloin, cut in small slices; slice also a little raw ham; put both in a frying-pan, with some butter and small quantity chopped onions; let them simmer together a short time on the fire or in the oven; add a little flour and enough stock to make sauce; salt, pepper, chopped parsley, and a little Worcestershire sauce as seasoning; add also a few sliced potatoes, and cook together for about 20 minutes; put this into a pie-dish, with a few slices of hard-boiled eggs on the top, and cover with a layer of common paste. Bake from 15 to 20 minutes in a well-heated oven. All dark-meat pies can be treated precisely in the same way. If poultry, leave the potatoes out.

=To Boil a Ham.=—A blade of mace, a few cloves, a sprig of thyme, and 2 bay-leaves. Well soak ham in large quantity of water for 24 hours, then trim and scrape very clean; put into large stewpan, with more than sufficient water to cover it; put in mace, cloves, thyme, and bay-leaves. Boil 4 or 5 hours, according to weight; when done, let it become cold in liquor in which it was boiled. Then remove rind carefully, without injuring the fat; press cloth over it to absorb as much of the grease as possible. It is always improved by setting in the oven for nearly an hour, till much of the fat dries out, and it also makes it more tender. Shake some bread raspings over the fat. Serve cold garnished with parsley.

=Boiled Mutton or Lamb.=—Trim and wipe the meat. Have ready kettle of rapidly boiling salted water. Immerse meat, boil hard 5 minutes, then reduce to gentle simmer. Allow 12 to 15 minutes per pound. Lamb should always be well done; mutton may be rare. A little rice may be added to water to keep meat white; if a few vegetables are also added the pot liquor will make a good thick soup.

=Boiled Corned Beef and Turnips.=—Select a piece not too salt. The brisket is a good cut for family use when not too fat. Cook beef in plenty cold water. Bring slowly to boil. Cook 18 minutes to the pound after it begins to simmer. When fully ¾ done put in a dozen turnips, peeled and quartered. When both beef and turnips are thoroughly done dish out the beef, and lay the turnips, unmashed, about it. Serve with drawn butter, having as a base the pot liquor. Remaining liquor will make a good soup for next day’s dinner.

=Pork Chops with Tomato Gravy.=—Trim off skin and fat; rub the chops over with a mixture of powdered sage and onion; put small piece butter into a frying-pan; put in the chops and cook slowly, as they should be well done. Lay chops on hot dish; add a little hot water to gravy in pan, 1 large spoon butter rolled in flour, pepper, salt, and sugar, and ½ cup juice drained from can tomatoes. The tomatoes themselves can be used for a tomato omelet. Stew 5 minutes and pour over the chops and serve.

=Sausages.=—Have ¾ lean and ¼ fat pork chopped very fine, 1 pound salt, ¼ pound pepper, and tea-cup sage to every 40 pounds meat. Warm the meat, that you can mix it well with your hands, do up a part in small patties mixed with a little flour, the rest pack in jars. When to be used, do it up in small cakes, flour the outside, fry in butter or alone. They should not be covered while frying, or they will fall to pieces. They should be kept where it is cool, but not damp. To prevent sausages from bursting when cooking, never make a hole in them with a fork while turning them.

=Fried Salt Pork.=—Cut fat salt pork in thin slices and soak in milk for a few hours. Pour boiling water over, drain, and fry until crisp. When partly fried they may be dipped into batter (see Fritters), then finished in the same pan, turning several times.

=Pork and Beans.=—Soak 1 quart white beans overnight in cold water. Drain, add fresh water, and simmer gently till tender. Put in baking-pan and place in center, rind up, gashed, ½ pound fat salt pork parboiled. Mix 1 teaspoon salt, ½ teaspoon dry mustard, and 1 tablespoon molasses; add to the beans, with enough boiling water to cover. Bake 8 hours in a moderate oven, adding more water as necessary.

=Liver and Bacon.=—Cut liver in ½-inch slices, soak in cold water 20 minutes, drain, dry, and roll in flour. Have pan very hot. Put in bacon thinly sliced, turn until brown, transfer to hot platter. Fry liver quickly in the hot fat, turning often. When done pour off all but 1 or 2 tablespoons fat, dredge in flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil 1 minute. Serve separately.

Few people know that lamb’s liver is as tender and well flavored as calf’s liver; it is much less expensive.

=Stew, Irish.=—Time, about 2 hours. 2½ pounds chops, 8 potatoes, 4 turnips, 4 small onions, nearly a quart of water. Take some chops from loin of mutton, place them in a stewpan in alternate layers of sliced potatoes and chops; add turnips and onions cut into pieces, pour in nearly quart cold water; cover stewpan closely, let stew gently till vegetables are ready to mash and greater part of gravy is absorbed; then place in a dish; serve it up hot.

=Brown Beef Stew.=—Cut 2 pounds beef in small pieces. Melt some of the fat in a pan, brown in it ½ the meat. Put rest of meat in kettle with 1 pint cold water, let stand 20 minutes, then heat slowly. Transfer browned meat to kettle; thicken fat with two tablespoons browned flour, add 1 pint boiling water and stir; when thick strain into kettle. Add 1 cup diced carrot, cover, and simmer. When half done add 1 pint diced potatoes. Season well with salt and pepper.

=Mutton Haricot.=—Cut 2 pounds breast mutton in pieces, roll in flour, and brown in drippings. Transfer to a stewpan, add 2 sliced onions, cover with boiling water, and simmer until very tender. Add 1 pint parboiled potatoes or 1 pint boiled macaroni and 1 pint shelled peas; season, simmer till vegetables are done.

=Brown Kidney Stew.=—From a beef kidney cut off the outside meat in bits, rejecting tubes and purplish cores. Cover with cold water; heat slowly till steaming, drain, add cold water, and heat a second and again a third time. To the drained kidneys add 1 cup brown sauce (see Sauces), season very highly with Worcestershire and catsup, and stand over hot water for 10 minutes.

=To Roast a Leg of Pork.=—Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage, and onions chopped, and a little pepper and salt. When half done score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it.

=Sweetbreads.=—Scald in salted water; remove stringy parts; put in cold water 5 or 10 minutes; drain in towel; dip in egg and bread or cracker crumbs, fry in butter, or broil them plain.

=Veal Cutlets, Breaded.=—Trim and flatten the cutlets, pepper and salt, and roll in beaten egg, then in pounded cracker. Fry rather slowly in good dripping, turning when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a hot flat dish.

Stuffings

=Veal Stuffing.=—3 cups stale bread crumbs, 3 onions chopped fine, 1 teaspoon salt, ½ teaspoon white pepper, 2 tablespoons chopped parsley, ½ cup melted butter or suet.

=Poultry Stuffing.=—1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly, ½ cup melted butter.

=Chestnut Stuffing for Poultry.=—1 pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, ½ cup melted butter.

=Oyster Stuffing for Poultry.=—Substitute small raw oysters, picked and washed, for chestnuts in foregoing receipt.

=Celery Stuffing.=—Substitute finely cut celery for chestnuts.

=Stuffing for Pork.=—3 large onions parboiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste.

=Stuffing for Geese and Ducks.=—2 chopped onions, 2 cups mashed potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste.

=Stuffing for Tomatoes, Green Peppers, etc.=—1 cup dry bread crumbs, ⅓ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon chopped parsley, 2 tablespoons melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs.

Poultry

=To Clean Poultry.=—Put 2 tablespoons alcohol in saucer, ignite, and over this singe the fowl. Cut off head just below bill. Untie feet, break bone, and loosen sinews just _below_ the joint; pull out sinews and cut off feet. Cut out oil-sac. Lay breast down, slit skin down backbone toward head; loosen windpipe and crop and pull them out. Cut off neck close to body. Make small slit below end of breast-bone, put in the fingers, loosen intestines from backbone, take firm grasp of gizzard and draw all out. Cut round the vent so that the intestines are unbroken. Remove heart and lungs. Remove kidneys. See that inside looks clean, then wipe out with wet cloth. Wipe off skin with cloth.

=To Truss Poultry.=—Fill inside with stuffing (see Stuffings). Have at least 1 yard fine twine in trussing-needle. Turn wings across back so that pinions touch. Run needle through thick part of wing _under_ bone, through body and wing on other side; return in same way, but passing needle in _over_ bone, tie firmly, leave several inches of twine. Press legs up against body, run needle through thigh, body, and second thigh, and return, going round bone in same way; tie firmly. Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, 1 or 2 stitches may be needed, otherwise not.

=To Roast Poultry.=—Rub all over with soft butter and sprinkle with salt and pepper. Place on rack in roasting-pan and put in _very_ hot oven. Make basting-mixture with ½ cup each of butter or chicken-fat and water; keep hot and baste every 10 or 15 minutes. Roast 3 hours for 8-pound turkey, 1 to 1½ hours for fowls. Keep oven very hot. If fowl is very large and heavy, cover breast and legs with several thicknesses paper to keep from burning.

=Poultry Gravy.=—Pour off excess of fat in pan. Set pan on stove and sprinkle in sufficient flour to absorb fat. Stir until well browned. Gradually add hot water, or the chopped giblets with water in which they were cooked; stir till smoothly thickened. Season, simmer for few minutes, and serve.

=Broiled Chicken.=—Singe, split down backbone, and clean. Grease broiler, arrange chicken on it, crossing legs and turning wings. Rub inside and out with soft butter, and season. Have fire clear and hot. Cook flesh side first, holding up well that it may not brown too quickly. Should cook in about 20 or 25 minutes, then turn and brown skin side.

=Fried Spring Chicken.=—Clean and disjoint, then soak in salt water for 2 hours. Put in frying-pan equal parts of lard and butter—in all enough to cover chicken. Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs, and drop into the boiling fat. Fry until browned on both sides. Serve on flat platter garnished with sprigs of parsley. Pour most of fat from frying-pan, thicken the remainder with browned flour, add to it cup of boiling water or milk. Serve in gravy-boat.

=Chicken Fricassee.=—Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add 1 cup or more hot milk, and thicken with flour dissolved in cold water. Season well, boil up for a few minutes. Serve with dumplings or Royal biscuit.

=Brown Fricassee of Chicken.=—Clean and disjoint. Brown in a few spoons hot butter or pork fat. Transfer to a kettle. To fat in pan add sufficient flour to absorb. Stir and brown. Gradually add 1 pint hot water, stir till thickened, strain over chicken. Cover and simmer gently till tender.

=Chicken Pâtés.=—Chop meat of cold chicken coarsely and season well. Make large cup rich drawn butter, and while on fire stir in 2 eggs, boiled hard, minced very fine, also a little chopped parsley, then chicken meat. Let almost boil. Have ready some pâté-pans of good paste, baked quickly to light brown. Slip from pans while hot, fill with mixture and set in oven to heat. Arrange upon dish and serve hot.

=Boned Chicken.=—Boil a chicken in little water as possible until meat will fall from bones; remove all skin, chop together light and dark parts; season with pepper and salt. Boil down liquid in which chicken was boiled, then pour it on meat; place in tin, wrap tightly in cloth, press with heavy weight several hours. Serve cold, cut in thin slices.

=Chicken Pot-pie.=—2 large chickens disjointed and boiled in 2 quarts water; add a few slices salt pork; season. When nearly cooked, add crust made of 1 quart flour, 4 teaspoons Royal Baking Powder, 1 saltspoon salt; stir in stiff batter with water; drop into kettle while boiling; cover close and cook 25 minutes.

=Chicken Pot-pie, 2.=—Disjoint 2 fowls and cook in 2 quarts water till very tender. Slip out bones and season. Line sides of clean kettle with rich biscuit crust (see Biscuits). Add chicken and thickened liquor. Stand on moderately hot fire. Build fire of dry cobs or small sticks round kettle, and keep burning till crust is well browned. Put chicken on platter and lay crust on it. _Old-fashioned receipt._

Make thick dumpling batter (see Dumplings). Drop by spoonfuls into thickened boiling liquor, cover closely for 20 minutes. _New receipt._

=Chicken Pie.=—Take 2 full-grown chickens, or more if small, disjoint them, cut backbone, etc., small as convenient. Boil them with few slices of salt pork in water enough to cover them, let boil quite tender, then take out breast-bone. After they boil and scum is taken off, put in a little onion out very fine—not enough to taste distinctly, just enough to flavor a little; rub some parsley very fine when dry, or cut fine when green—this gives pleasant flavor. Season well with pepper and salt, and few ounces good fresh butter. When all is cooked well, have liquid enough to cover chicken, then beat 2 eggs and stir in some sweet cream. Line 5-quart pan with crust made like Royal Baking Powder biscuit, only more shortening, put in chicken and liquid, cover with crust same as lining. Bake till crust is done, and you will have a good chicken pie.

=Creamed Chicken.=—Make 1 cup cream sauce (see Sauces). Prepare 2 cups diced cooked chicken. Add to sauce, season well, simmer 10 minutes.

Meat and Fish Sauces

=White or Cream Sauce.=—Put 1 tablespoon each of butter and flour in saucepan over fire. When mixed without browning add ½ teaspoon salt, ¼ teaspoon white pepper, then, gradually, 1 cup hot milk. Stir until smoothly thickened, and simmer for 3 minutes.

=Thick White or Cream Sauce.=—Make as above, but use double quantities of flour and butter.

=Bechamel Sauce.=—1 tablespoon each of flour and butter, ½ cup each thin cream and white stock—chicken or veal—salt and pepper to taste. Prepare same manner as white sauce.

=Allemande Sauce.=—Same as white sauce, with addition of 2 raw egg yolks added as taken from fire.

=Egg Sauce (for Fish).=—1 cup white sauce, 2 chopped hard-boiled eggs, 1 tablespoon chopped parsley, 1 teaspoon lemon juice or vinegar. Add parsley after taking from fire.

=Caper Sauce.=—2 tablespoons butter, 1 tablespoon flour; mix well; pour on boiling water till it thickens; add 1 hard-boiled egg chopped fine, and 2 tablespoons capers.

=Drawn Butter.=-½ cup butter, 2 tablespoons flour; rub thoroughly together, then stir into pint boiling water; little salt; parsley if wished.

=Curry Sauce.=—Slowly cook 1 tablespoon chopped onion in 1 tablespoon butter 5 minutes without coloring. Add 1 teaspoon curry powder, cook 2 minutes, add 1 cup white sauce, cook 2 minutes longer.

=Soubise Sauce.=—Peel 3 large white onions; boil very soft in salted water. Drain, rub through sieve, add 1 cup white sauce.

=Bread Sauce.=—Cook in double boiler for 15 minutes 1 pint milk, 2 tablespoons chopped onion; add 1 tablespoon butter, ½ teaspoon salt, ¼ teaspoon pepper, and rub through sieve. Brown ½ cup coarse dry bread crumbs in 1 tablespoon butter in frying-pan. Add these to sauce as it goes to table.

=Brown Sauce.=—In saucepan brown 1 tablespoon butter until dark, but not burned. Add 1 tablespoon flour, stir and brown again. Add gradually 1 cup good stock (beef is best) or hot water and stir until smooth and thick. Season with salt and pepper to taste. Simmer 5 minutes.

=Sauce Piquante.=—To 1 cup brown sauce add 1 tablespoon each of chopped capers and pickles and simmer 5 minutes.

=Mushroom Sauce.=—Make 1 cup brown sauce, using equal quantities stock and liquor from canned mushrooms. Season, add 2 tablespoons chopped mushrooms, simmer 5 minutes.

=Sharp Brown Sauce.=—1 tablespoon butter, 1 tablespoon flour, 3 tablespoons vinegar, 1 tablespoon tomato catsup, ⅔ cup stock. Make same way as brown sauce, add salt and pepper to taste.

=Sauce Robert.=—1 cup brown sauce made with stock, 1 teaspoon sugar, 1 teaspoon made mustard, 1 tablespoon vinegar. Simmer 5 minutes.

=Olive Sauce.=—1 cup brown sauce, 24 stoned olives, 1 tablespoon sherry. Simmer olives in hot water 10 minutes. Drain, add sauce, simmer 5 minutes; take from fire and add sherry.

=Spanish Sauce.=—Boil 1 quart strong stock down one half. Make as directed for brown sauce, and add 2 tablespoons sherry.

=Currant Jelly Sauce.=—Melt ½ glass currant jelly over slow fire. Add 1 cup hot brown sauce; stir well and simmer 1 minute.

=Tomato Sauce.=—Simmer ½ can tomatoes, 1 chopped onion, ½ teaspoon salt, ¼ teaspoon pepper, 1 clove together 10 minutes. Rub through sieve. Cook together 1 tablespoon each of flour and butter 1 minute, add tomato gradually, stir till smooth, and simmer 5 minutes.

=Italian Tomato Sauce.=—Simmer together for 20 minutes ½ can tomatoes, 6 cloves, 3 sprigs parsley, 1 teaspoon mixed herbs, ½ teaspoon whole allspice, ½ teaspoon peppercorns. Slowly brown 2 tablespoons chopped onion and 1 tablespoon butter until very dark; add 2 tablespoons flour, brown again; add gradually 1 cup rich brown stock, then the cooked tomatoes. Simmer 10 minutes, rub through a sieve and add more seasoning if necessary.

=Hollandaise Sauce.=—Cream ½ cup butter; add gradually 2 beaten egg yolks; stir well. Add 1 tablespoon lemon juice, dash each of salt and cayenne. Add ½ cup boiling water, and stir over boiling water till thick as boiled custard. Serve immediately.

=Sauce Tartare.=—Make 1 cup mayonnaise (see Salads). Chop very fine 1 tablespoon each of capers, olives, green cucumber pickle, and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or broiled fish.

=Maître d’Hôtel Butter.=—Cream 2 tablespoons butter, add gradually ½ teaspoon salt, ⅛ teaspoon white pepper, 1 tablespoon each of lemon juice and chopped parsley. Keep very cold. Serve with fried fish or broiled steak.

=Horse-radish Sauce.=—Cream 2 tablespoons butter; add 2 tablespoons fresh grated horse-radish, 1 tablespoon very thick cream, ½ teaspoon lemon juice. Keep very cold.

=Mint Sauce.=—1 cup chopped green mint leaves, ½ cup vinegar, ¼ cup powdered sugar. Mix 1 hour before serving.

Salads and Cheese

=Mayonnaise.=—Have dishes and ingredients very cold. If summer, set dish in pan of pounded ice. In soup-plate or shallow bowl put yolk 1 raw egg, add ¼ teaspoon salt and dash cayenne, a few drops of Tobasco and a teaspoon Worcestershire sauce, stir with fork till very thick. Add few drops olive oil and stir; add more oil, few drops at a time, until mixture balls on fork. Thin with few drops lemon juice or vinegar, then add more oil. Alternate in this way until 1 cup olive oil is used and dressing is thick and glossy, like a jelly. About 3 tablespoons lemon juice or 2 of vinegar will be needed, according to its acidity. _Always stir in the same direction._ Keep covered and on ice until needed.

=French Dressing.=—Mix ¼ teaspoon salt, dash white pepper, and 3 tablespoons olive oil. Stir for few minutes, then gradually add 1 tablespoon vinegar, stirring rapidly until mixture is slightly thickened and vinegar cannot be noticed. Mixture will separate after about 20 minutes.

=Boiled Dressing.=—3 beaten eggs, 1 cup rich milk, ⅔ teaspoon dry mustard, 2 teaspoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butter, ½ cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place.

=Cream Dressing.=—1 cup cream, 1 tablespoon flour, 3 tablespoons vinegar, 2 tablespoons butter, ½ teaspoon powdered sugar, 1 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon dry mustard, whites 2 eggs. Cook in double boiler, stirring constantly, and adding whipped whites just before taking from fire.

=Celery Salad.=—2 bunches celery, 1 tablespoon salad oil, 4 tablespoons vinegar, 1 small teaspoon fine sugar, pepper and salt to taste. Wash and scrape celery; lay in ice-cold water until dinner-time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad-bowl.

=Chicken Salad.=—Cut cold roast or boiled chicken in small dice, add ½ as much blanched celery cut fine, season with salt and pepper. Mix with French dressing and set away for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, arrange on lettuce leaves and cover with thick mayonnaise.

=Lobster Salad.=—Tear the meat of lobster into shreds with two forks, and let it get cold. Mix with blanched celery cut in small pieces-¼ celery, ¾ lobster. Mix with mayonnaise. Make cups of small blanched leaves of lettuce, fill with salad, garnish with mayonnaise, capers, and lobster coral. Keep on ice until served.

=Salmon Salad.=—Remove bones and skin from can salmon. Drain off liquid. Mix with French dressing or thin mayonnaise; set aside for a while. Finish same as lobster salad. Other fish salads may be prepared in same manner.

=Tomato Salad.=—Pare with sharp knife. Slice and lay in salad-bowl. Make dressing as follows: Work up saltspoon each of salt, pepper, and fresh made mustard with 2 tablespoons of salad oil, adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, 4 tablespoons vinegar; toss up with fork.

=Cucumber and Onion Salad.=—Pare cucumbers and lay in ice-water 1 hour; do same with onions in another bowl. Then slice them in proportion of 1 onion to 3 large cucumbers; arrange in salad-bowl, and season with vinegar, pepper, and salt.

=Potato Salad.=—Make ½ amount of boiled dressing given; when cold, thin with vinegar or lemon juice, and add 2 tablespoons onion juice. Pour over diced boiled potatoes while hot. When cold serve with watercress or field salad, garnishing with diced pickled beets and sliced hard-boiled egg.

=Potato and Egg Salad.=—Hard boil 3 eggs 30 minutes; shell and cut fine with silver knife. Boil 3 or 4 potatoes. Dice while hot, mix with cut eggs and add French dressing. Let stand till cold. Serve on bed of watercress with more French dressing or boiled dressing thinned with vinegar.

=Cold Slaw.=—Prepare ½ quantity boiled dressing. While hot pour over 1 quart shaved cabbage, cover closely; set away till cold. Red cabbage may also be used.

=Cheese Straws.=—Roll out pie crust, 5, very thin. Sprinkle with grated sharp cheese and a dust of cayenne, fold in three, roll out, and dust a second time with cheese. Fold, roll out quite thin, cut in fine strips or straws with jagging-iron, lay on flat pans and bake in very moderate oven.

=Welsh Rarebit.=—Select richest and best American cheese, the milder the better, as melting brings out strength. To make 5 rarebits, take 1 pound cheese, grate and put in tin or porcelain-lined saucepan; add ale (old is best) enough to thin the cheese sufficiently, say about a wine-glass to each rarebit. Place over fire, stir until it is melted. Have slice of toast ready for each rarebit (crusts trimmed); put a slice on each plate, and pour cheese enough over each piece to cover it. Serve while hot.

Eggs

=Soft and Hard Boiled Eggs.=—For soft boiled drop into boiling water and boil 3 to 3½ minutes. A better way is to have water boiling in a saucepan. Take from fire, add eggs quickly, cover, and let stand off fire away from drafts from 8 to 10 minutes, according to freshness of eggs.

Hard boiled eggs should be simmered at least 20 minutes. This gives mealy yolks, which digest more readily than sodden ones.

=Poached Eggs.=—Toast small slice of bread for each egg; trim and lay on hot platter. Have frying-pan partly filled with salted water. When simmering, carefully break in 1 egg at a time. Baste with the water until white is firm, take up with skimmer, trim edge of white and slip on toast.

=Scrambled Eggs.=—Beat together 4 eggs, ½ cup cream or rich milk, ½ teaspoon salt, ¼ teaspoon pepper. Turn into hot buttered pan, stir till set. Serve on toast.

Chopped boiled ham or other cold meat may be mixed with the eggs before cooking.

=Omelet.=—Break 3 eggs in bowl; add 1 teaspoon cold water. Beat with fork till mixed. Add ½ teaspoon salt. Turn into very hot buttered pan, shake and stir till eggs begin to set. Let form, fold and turn out on hot platter.

=Fancy Omelets.=—Finely chopped cooked meats, vegetables cut fine, chopped parsley, etc., may be added to plain omelet and dish named according to what is added, as ham omelet, omelet with peas, etc.

=Orange or other Sweet Omelet.=—Separate and whip whites and yolks of 3 eggs. Pour yolks over whites, add grated rind of orange and 1 tablespoon of orange juice, 1 tablespoon powdered sugar. Mix and cook as above.

=Omelet Soufflé.=—Break 6 eggs into separate cups; beat 4 of the yolks, mix with them teaspoon flour, 3 tablespoons powdered sugar, very little salt; flavor with extract lemon or any other flavors that may be preferred. Whisk the whites of the 6 eggs to firm froth; mix them lightly with yolks; pour the mixture into a greased pan or dish; bake in quick oven. When well risen and lightly browned on the top it is done; roll out in dish, sift pulverized sugar over and send to table. You can also pour some rum over it and set it on fire, as for an omelet _au rhum_.

=Plain and Fancy Baked Eggs.=—Butter small stoneware dishes. Carefully break egg in each. Add salt, pepper, and bit of butter. Bake in oven till white is set.

May be varied by buttering dish and adding chopped parsley or ham, soaked bread crumbs, chopped onions, or a little stewed tomato.

Vegetables

=Hints on Cooking Vegetables.=—First—Have them fresh as possible. Summer vegetables should be cooked on same day they are gathered. Second—Look them over and wash well, cutting out all decayed or unripe parts. Third—Lay them, when peeled, in cold water for some time before using. Fourth—Always let water boil before putting them in, and continue to boil until done.

_Turnips._—Should be peeled, and boiled from 40 minutes to an hour.

_Beets._—Boil from 1 to 2 hours; then put in cold water and slip skin off.

_Spinach._—Boil 20 minutes.

_Parsnips._—Boil from 20 to 30 minutes.

_Onions._—Best boiled in 2 or 3 waters, adding milk the last time.

_String Beans._—Should be boiled 1½ hours.

_Shell Beans._—Require an hour.

_Green Corn._—Boil 20 or 30 minutes.

_Green Peas._—Should be boiled in little water as possible; boil 20 minutes.

_Asparagus._—Same as peas; serve on toast with cream gravy.

_Winter Squash._—Cut in pieces and boil 20 to 40 minutes in small quantity of water; when done, press water out, mash smooth, season with butter, pepper, and salt.

_Cabbage._—should be boiled from 1 to 2 hours in plenty of water; salt while boiling.

=Asparagus on Toast.=—Have stalks of equal length; scrape lower ends; tie in small bunches with tape. Cook 20 to 30 minutes, according to size. Dip 6 or 8 slices dry toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover with a white or drawn butter sauce; in making sauce use asparagus liquor and water or milk in equal quantities.

=String Beans.=—Top and tail the beans, and strip off all strings carefully; break into short lengths and wash. Boil in salted water until tender—from 1½ to 3 hours. Drain, season with butter, salt, and pepper.

=Kidney Beans, Brown Sauce.=—Cook 1 pint fresh shelled beans in salted water till tender. Drain; shake in saucepan with 1 teaspoon butter 3 minutes. Add 1 cup brown sauce (see Sauces), and simmer 5 minutes.

=Beets, Cream Sauce.=—Wash and boil beets till tender. Rub off skins and slice or dice. To 1 pint add 1 cup white sauce (see Sauces); simmer 5 minutes. Other root vegetables may be finished same way.

=Boiled Cabbage.=—Strip off outer leaves, cut in quarters, cut out stalk. Soak in salted water 1 hour. Drain. Have kettle of rapidly boiling water. Add ½ teaspoon baking soda and cabbage. Cover and keep at galloping boil. Unless very old, cabbage will be done in 1 hour. Press out all water; season well; put in hot dish.

=Carrots and other Root Vegetables.=—Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender. Drain and reheat in seasoned butter, 1 tablespoon to 1 pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boiled in salted water, then finished as here directed.

=Stewed Corn.=—Husk corn. Draw sharp knife down center of each row of grains; press out pulp with back of knife. To 1 pint add ½ teaspoon salt, ½ teaspoon sugar, dash pepper, ½ cup cream or rich milk. Heat and simmer 10 minutes.

=Corn Pudding.=—To 1 pint scraped corn pulp add 4 beaten eggs, 1 pint milk, 1 teaspoon salt, ⅓ teaspoon pepper. Mix, bake in moderate oven till set in center.

=Fried Egg Plant.=—Wipe the egg plant, cut in ¼—inch slices, soak in salted cold water 1 hour. Dip each slice in beaten egg and fry in butter until inside is very soft, outside brown.

=Fried Onions.=—Peel (holding onions and hands under water to prevent tears), wash and cut crosswise so as to form undivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, and serve with beefsteak.

=Fried Potatoes.=—Pare raw potatoes; cut thin as wafers with sharp knife or patent slicer. Soak 20 minutes in cold water; dry on towel. Throw a handful at a time in kettle of smoking-hot fat; skim out fast as browned and drain on unglazed paper. Sprinkle with salt.

=Fried Potatoes, 2.=—Cut cold boiled potatoes in thick slices, season and sauté in a little hot fat in a frying-pan.

=Mashed Potatoes.=—Boil potatoes in salted water; while hot put through ricer or mash with fork till smooth. Season with salt and pepper; to 1 pint add 1 tablespoon butter and 2 tablespoons hot milk. Beat till light, heap in hot dish.

=Baked Potatoes.=—Scrub potatoes of same size. Bake in very hot oven until tender. Press till skin breaks slightly, serve hot with butter.

=Potato Croquettes.=—Mix together 1 pint hot mashed potato, 1 teaspoon salt, ⅓ teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon butter, 1 tablespoon chopped parsley, yolks 2 beaten eggs. Stir over fire till mixture leaves sides of saucepan. When cool, shape into croquettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of smoking-hot fat.

=Lyonnaise Potatoes.=—Heat 1 tablespoon butter in frying-pan. Add 1 tablespoon chopped onion. When pale brown add 1 pint diced boiled potatoes, seasoned. Shake till butter is absorbed; potatoes should not color. Add 1 tablespoon chopped parsley and take up.

=Creamed Potatoes.=—To 3 cups diced boiled potatoes add 1 pint cream sauce (see Sauces), more seasoning if necessary, and simmer 10 minutes. Or, season cold sliced potatoes, cover with milk, and stew till milk is reduced one half, then add a little butter.

=Stewed Squash.=—Pare small squash, remove seeds, boil in salted water till tender. Drain, mash, season, and stir over slow fire till quite dry. Add butter and seasoning to taste.

=Stewed Tomatoes.=—Scald and skin tomatoes, remove hard ends and cut up. Stew in agate saucepan till tender, add salt, pepper, and sugar to taste, also 1 teaspoon butter to each pint. If liked, thicken with fine crumbs or with a little flour dissolved in cold water.

=Stuffed Tomatoes.=—Choose large tomatoes; cut off stem ends and take out centers. Fill with stuffing (see Stuffings), lay on buttered baking-pan, and bake in hot oven 30 minutes. Peppers, summer squash, large ripe cucumbers, onions, and egg plant may be prepared in same way.

=Panned Tomatoes.=—Cut firm tomatoes in halves. For 4, heat 1 tablespoon butter in frying-pan. Dip tomatoes in flour, put cut side down in pan, cover, and cook over hot fire until browned. Transfer to hot dish, sprinkle 1 tablespoon flour in pan, stir, add 1 cup milk; stir till thickened, season, boil 1 minute, and pour round tomatoes.

=Mashed Turnips.=—Pare and dice turnips, boil in unsalted water till tender. Mash, adding salt, pepper, and butter to taste. If cut small they will cook in less time and be less odorous.

=Ragout of Vegetables.=—Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of corn, 1 cup of lima beans, and the same of peas, 1 onion, and with them ¼ pound of fat salt pork. Drain off the water and lay aside the pork. Slice carrots, turnips, potatoes, and onion. Put into a saucepan with a cup of some good meat soup before it has been thickened. Season well; cut the corn from the cob and add with the peas, beans, and a sliced tomato as soon as the rest are hot. Stew all together ½ hour. Stir in a great lump of butter rolled in flour. Stew 5 minutes, and serve in a deep dish.

=Dried Sweet Corn.=—Soak 1 pint overnight. Drain, add fresh cold water, and cook slowly. When tender drain, add ½ cup rich milk, 1 tablespoon butter, salt and pepper to taste, simmer 10 minutes.

=Boiled Rice.=—Wash 1 cup rice through several waters till water runs off clear. Have at least 4 quarts rapidly boiling water in kettle. Add rice and 1 tablespoon salt. Boil _at a gallop_ until rice is tender—this takes 12 to 20 minutes according to kind and age of rice. Drain, set colander over boiling water for 10 minutes or more to steam. Each grain will be distinct yet tender.

=Macaroni.=—Have a large kettle nearly full of rapidly boiling salted water. Break macaroni into 2 or 3 inch lengths, drop into the water, and boil as directed for rice until tender, which will take from 30 to 45 minutes. Drain, then pour cold water through the colander to remove pastiness. Reheat in a little butter, or in a white, brown, or tomato sauce. Before sending to table, sprinkle thickly with grated cheese or stir the cheese through it.

Spaghetti, vermicelli, or any of the forms of paste may be prepared in the same way.

Pickles, Etc.

Use glass bottles for pickles, also wooden knives and forks in preparation of them. Fill bottles 3 parts full with articles to be pickled, then fill bottle with vinegar. Use saucepans lined with earthenware, or stone pipkins, to boil vinegar in.

=Chow Chow.=—1 quart large cucumbers, 1 quart small cucumbers, 2 quarts onions, 4 heads cauliflower, 6 green peppers, 1 quart green tomatoes, 1 gallon vinegar, 1 pound mustard, 2 cups sugar, 2 cups flour, 1 ounce turmeric. Put all in salt and water one night; cook all the vegetables in brine until tender, except large cucumbers. Pour over vinegar and spices.

=Pickling Cauliflowers.=—Take whitest and closest cauliflowers in bunches; spread on earthen dish, cover them with salt, and let stand 3 days to draw out all the water. Then put in jars, pour boiling salt and water over them, let stand overnight; then drain with a hair-sieve, and put in glass jars; fill up jars with vinegar; cover tight.

=Piccalilly.=—1 peck green tomatoes, sliced; ½ peck onions, sliced; 1 cauliflower, 1 peck small cucumbers. Leave in salt and water 24 hours; then put in kettle with handful scraped horse-radish, 1 ounce turmeric, 1 ounce cloves (whole), ¼ pound pepper (whole), 1 ounce cassia-buds or cinnamon, 1 pound white mustard seed, 1 pound English mustard. Place in kettle in layers, and cover with cold vinegar. Boil 15 minutes, constantly stirring.

=Pickled Red Cabbage.=—Slice it into a colander, sprinkle each layer with salt; let it drain 2 days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root. Choose purple red cabbage. Those who like flavor of spice will boil it with the vinegar. Cauliflower cut in bunches, and thrown in after being salted, will look red and beautiful.

=Tomato Catsup.=—1 gallon tomatoes (strained), 6 tablespoons salt, 3 tablespoons black pepper, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 tablespoons allspice, 1½ pints vinegar; boil down one half. 1 peck tomatoes will make 1 gallon strained.

=Walnut Catsup.=—Take green walnuts before the shell is formed (usually in a proper state early in August). Grind them or pound them in an earthen or marble mortar. Squeeze out the juice through a coarse cloth, and add to every gallon of juice 1 pound of anchovies, 1 pound salt, 4 ounces cayenne pepper, 2 ounces black pepper, 1 ounce each ginger, cloves, and mace, and the root of one horse-radish. Boil all together till reduced to half the quantity. Pour off, and when cold bottle tight. Use in 3 months.

Beverages

=Boiled Coffee.=—For 4 heaping tablespoons ground coffee allow 1 quart freshly boiling water and ½ white 1 raw egg. Mix the egg white with 3 tablespoons cold water, beating with fork. Add coffee and stir till well wet. Scald coffee-pot, put in prepared coffee. Pour in boiling water, cover spout, and boil 5 minutes. Pour in quickly ¼ cup cold water, let stand 3 minutes to settle. Strain into hot pot or have strainer on table.

=Coffee for Six Persons.=—Take 1 full cup ground coffee, 1 egg, a little cold water; stir together, add 1 pint boiling water, boil up; then add another pint boiling water, and set back to settle before serving.

=French Coffee.=—1 quart water to 1 cup very fine ground coffee. Put coffee grounds in bowl; pour over about ½ pint cold water and let stand for 15 minutes; bring remaining water to a boil. Take coffee in bowl, strain through fine sieve, then take French coffee-pot, put coffee grounds in strainer at top of French pot, leaving water in bowl. Then take boiling water and pour over coffee very slowly. Then set coffee-pot on stove 5 minutes; _must not boil_. Take off and pour in cold water from bowl that coffee was first soaked in, to settle. Serve in another pot. The French, who have the reputation of making the best coffee, use 3 parts Java, 1 part Mocha.

=Vienna Coffee.=—Equal parts Mocha and Java coffee; allow 1 heaping tablespoon of coffee to each person, and 2 extra to make good strength. Mix 1 egg with grounds, pour on coffee ½ as much boiling water as will be needed, let coffee froth, then stir down grounds and let boil 5 minutes; then let coffee stand where it will keep hot, but not boil, for 5 or 10 minutes, and add rest of water. To 1 pint cream add white of an egg, well-beaten; this is to be put in cups with sugar, and hot coffee added.

=Tea.=—Water for tea should be freshly heated and just boiling. Teas are of differing strengths, but a safe rule is 1 teaspoon dry tea to ½ pint boiling water. Scald tea-pot; put in dry tea and cover for 1 minute. Add boiling water, cover closely. Let stand 3 to 6 minutes, strain off into second hot pot. A wadded cozy will keep tea hot for a long time off the fire.

=Cocoa.=—The usual rule is 1 teaspoon cocoa to each cup. Mix dry cocoa with little cold water, add scalded milk or boiling water, and boil 1 minute.

=Chocolate.=—1 square unsweetened chocolate, 1 tablespoon sugar, 2 tablespoons hot water. Grate chocolate, boil all together till smooth, add gradually 1 pint scalded milk, cook in double boiler 5 minutes. Some like to add 1 teaspoon vanilla. It can be made stronger by using more chocolate.

Cookery for the Sick

Always prepare food for the sick in the neatest and most careful manner. In sickness the senses are unusually acute, and far more susceptible to carelessness, negligence, and mistakes in the preparation and serving of food than when in health.

=Corn Meal Gruel.=—Mix 1 tablespoon corn meal, ½ teaspoon salt, and 2 tablespoons cold water. Add 1 pint boiling water, simmer slowly 1 hour. In serving bowl put 2 tablespoons cream, 1 lump sugar, strain in gruel, stir for a moment, and serve.

Flour and arrowroot gruel is made in the same way, but cooked only 10 minutes.

Farina gruel is made with milk and cooked 1 hour in double boiler.

Boil oatmeal gruel 1 hour and strain.

=Barley Water.=—Wash 2 tablespoons pearl barley, scald with boiling water, boil 5 minutes, strain. Add 2 quarts cold water, simmer till reduced ½. Strain, add lemon juice to taste. Good in fevers.

=Wine Whey.=—Scald 1 cup milk, add 1 cup wine, cook gently till it wheys. Strain through cheese-cloth.

=Beef Tea.=—Chop very fine 1 pound lean beef round. Cover with ½ pint cold water. Stand in cold place 1 hour. Set over hot water, stir till liquid _begins_ to turn color. Strain, add pinch salt. To reheat, set cup in pan of hot water.

=Restorative Jelly.=—Put in glass jar ½ box granulated gelatine, 1 tablespoon granulated gum arabic, 2 cloves, 3 tablespoons sugar, 2 tablespoons lemon juice, 1 cup port wine. Stand in kettle cold water, heat till all is dissolved. Strain into shallow dish. Chill. Cut in ½-inch squares.

Candies

=Granulated= sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy but added afterward.

=Butter Scotch.=—2 cups sugar, 2 tablespoons water, piece butter size of an egg. Boil without stirring until it hardens on a spoon. Pour out on buttered plates to cool.

=Cream Candy.=—1 pound white sugar, 3 tablespoons vinegar, 1 teaspoon extract lemon, 1 teaspoon cream tartar. Add little water to moisten sugar, boil until brittle. Put in extract, then turn quickly out on buttered plates. When cool, pull until white, and cut in squares.

=Cream Walnuts.=—2 cups sugar, ⅔ cup water. Boil _without stirring_ until it will spin a thread; flavor with extract vanilla. Set off into dish with cold water in; when at blood heat stir briskly until white and creamy, then knead and work with the hands for several minutes. Have walnuts shelled: make cream into small round cakes with your fingers; press half a walnut on either side, and drop into sifted granulated sugar. For cream dates, take fresh dates, remove stones, and fill center of dates with this same cream. Drop into sugar.

=Creamed Nuts.=—Mix 1 pound confectioners’ sugar, white 1 unbeaten egg, 1 teaspoon vanilla, and 2 teaspoons cold water to a stiff paste. Shape in little balls, press between halved walnut or other nut meats. Stoned dates and large raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped in bars, and cut in squares.

=Butter Taffy.=—Boil 3 cups brown sugar, ½ cup molasses, ¼ cup each hot water and vinegar. When it crisps in cold water, add 2 tablespoons butter, 1 teaspoon vanilla, cook 3 minutes, cool on buttered pans.

=Candied Popcorn.=—Put into an iron kettle 1 tablespoon butter, 3 tablespoons water, 1 tea-cup white pulverized sugar. Boil until ready to candy, then throw in 3 quarts nicely popped corn. Stir briskly till candy is evenly distributed over corn. Take kettle from fire, stir until it is cooled a little and you have each grain separate and crystallized with sugar, taking care that corn does not burn. Nuts of any kind may be prepared in same way.

=Cocoanut Cream Candy.=—1 cocoanut, 1½ pounds granulated sugar. Put sugar and milk of cocoanut together, heat slowly until sugar is melted; then boil 5 minutes; add cocoanut (finely grated), boil 10 minutes longer, stir constantly to keep from burning. Pour on buttered plates, cut in squares. Will take about 2 days to harden. Use prepared cocoanut when other cannot be had.

=Hickory Nut Candy.=—1 cup hickory nuts (meats), 2 cups sugar, ½ cup water. Boil sugar and water, without stirring, until thick enough to spin a thread; flavor with extract lemon or vanilla. Set off into cold water; stir quickly until white; then stir in nuts; turn into flat tin; when cold cut into small squares.

=Chocolate Caramels.=—2 cups molasses, 1 cup brown sugar, 1 cup cream or milk, ½ pound chocolate, piece of butter size of an egg. Beat all together; boil until it thickens in water; turn into large flat tins, well-buttered. When nearly cold, cut into small squares.

=Ice Cream Candy.=—3 cups sugar, crushed or cut loaf, a little less than ½ cup vinegar, 1½ cups cold water, piece of butter size of a walnut, flavor with extract vanilla. Boil until it hardens, then pull until white.

=Molasses Candy.=—3 cups yellow coffee sugar, 1 cup molasses, 1 cup water, ½ teaspoon cream tartar, butter size of a walnut. Follow directions for cream candy.

=Velvet Molasses Candy.=—Put 1½ pounds sugar, ½ pint molasses, ½ pint water, ¼ cup vinegar, in agate kettle. Heat; when boiling add ½ teaspoon cream tartar. Boil till it crisps in cold water. Stir; when almost done add ¼ pound butter, ¼ teaspoon soda. Cool in buttered pan and pull.

=Peanut Brittle.=—Shell and chop roasted nuts to measure 1 pint. Put 2 pounds granulated sugar in clean frying-pan. Stir over slow fire. It will lump, then gradually melt. When pale coffee color and clear add nuts and pour quickly on buttered tin sheet. Roll thin as possible. When cold break up.

=Fudge.=—Cook 3 cups sugar, 1 cup milk, and 1 tablespoon butter. When sugar is melted add 4 or 5 tablespoons cocoa. Stir and boil 15 minutes. Take from fire, add 1 teaspoon vanilla, stir till creamy, pour on buttered plates, cut in squares.

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.

ROYAL

A STRICTLY PURE, CREAM OF TARTAR BAKING POWDER

The tests made by the Government chemists show that Royal Baking Powder is of the highest efficiency and usefulness as a leavening agent; that it does not contain alum, ammonia, or lime, and is absolutely pure. The official tests by the various State Food Commissions, Boards of Health, and official analysts show no other baking powder so pure, strong, and healthful.

More ill health and physical discomfort result from unwholesome food than from any other one cause, and chief among unwholesome foods are the alum and other cheaply made baking powders.

The market is full of low-grade powders, mostly made from burnt alum and phosphatic acid. The sale of these powders is urged by some dealers because they are bought cheap at wholesale and yield them large profits. Consumers should _ask for Royal and take no substitute_.

Alum baking powders are classed as poisonous by the most eminent physicians. They cost but three cents a pound to make, and being sold at from twenty to forty cents, are also a commercial fraud. They cause indigestion, heartburn, dyspepsia, and diseases of the liver and kidneys. Consumers who value their health must be on their guard against these dangerous powders. It will be safer in all cases to _demand the Royal and take no other_.

The housewife will find no possible substitute for the Royal Baking Powder. There is no other baking powder or preparation that will render the food so excellent in every quality.

=Instead of cream of tartar and soda=, or soda and sour milk, the best housekeepers now use Royal Baking Powder. It is almost impossible for the housekeeper to procure pure cream of tartar. Professor Chandler, when president of the New York Board of Health, stated in an official report that he found upon investigation that nearly all the cream of tartar sold by grocers was adulterated with white clay, alum, or other hurtful substance. These ingredients are dangerous to health, impoverishing the blood, producing dyspepsia, etc. Professor Chandler strongly recommends the use of a well-known baking powder (like the Royal) in all kinds of baking as more convenient, economical, and healthful.

Royal Baking Powder is sold only in securely labeled tin cans.

=Remember=, in all old receipts where cream of tartar and soda or saleratus are called for, you can substitute Royal Baking Powder and get better results.

The usual proportions, old way, are: 2 teaspoonfuls cream of tartar to 1 of soda or saleratus;

Instead of which USE 2 TEASPOONFULS OF ROYAL BAKING POWDER, and mix it with the flour while dry. This powder is so pure and perfectly combined that one third less will do better work.

=Never use so-called prepared or self-raising flours. They mostly contain alum, phosphates, or other injurious ingredients.=

THE OFFICIAL TESTS

SHOW ROYAL BAKING POWDER SUPERIOR TO ALL OTHERS

The United States Government, after elaborate tests, reports the =Royal Baking Powder= a pure cream of tartar powder of greater leavening strength than any other.

=Bulletin 13, U. S. Ag. Dep., p. 599.=

The Canadian official tests, recently made, show the =Royal Baking Powder= highest of all in leavening strength.

=Bulletin 10, Inland Rev. Dep., p. 16.=

The =Royal Baking Powder= is superior to any other powder which I have examined; a baking powder unequaled for purity, strength, and wholesomeness.

=Willis G. Tucker, M.D., Ph.D., New York State Analyst.=

As the excellence of a baking powder is dependent upon the yield of leavening gas, and upon the wholesomeness and purity of its ingredients, the =Royal= is unquestionably the best.

=Massachusetts State Analyst.=

The best baking powder made is, as shown by analysis, the =Royal=.

=Cyrus Edson, M.D., Com’r of Health, New York City.=