Chapter 4

Take equal quantities of cooked asparagus, cut into bits, and cold cooked ham cut into small cubes. For each cup of material make a sauce of 2 tablespoonfuls each of butter and flour, a cup of the liquid in which the asparagus was cooked, a teaspoonful of lemon juice with salt and nutmeg to taste. Add 2 beaten eggs, also the ham and asparagus. Turn into small buttered cups, cover the tops with buttered cracker crumbs and bake in the oven until a golden brown.--Janet M. Hill, in "Boston Cooking School Magazine."

7.--Strawberry Jelly.

Soak 1/2 box of gelatine in 1/2 a cupful of cold water until soft. Add 1/2 a cupful of boiling water. Crush 1 qt. of strawberries and strain out the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Add this syrup to the hot gelatine. Strain through a flannel bag and mould in a porcelain dish. Serve with whipped cream.--From "Good Housekeeping."

8.--Spring Salad.

Arrange lettuce leaves on a round platter, pile neatly in the centre a dozen red radishes sliced thin with the red peel left on. Around these a row of sliced hard boiled eggs, then a row of sliced cold boiled beets; pour a French dressing over all.

9.--Normandy Shrimps.

Shell 1 pt. of shrimps. Into a stewpan put one oz. of butter and when melted add 1 tablespoonful of ground rice, and 1/2 a pt. of milk. Stir until smooth, then add the shrimps. When boiling hot pour over toast and serve.

10.--Sardine Sandwiches.

Take half a box of sardines, remove the bones and skin, mash to a paste, spread on buttered bread. Squeeze a little lemon juice on each. Put two together and serve with dressed lettuce.

11.--Shredded Wheat Biscuit and Apples.

Wash, pare and cook in three cups of water, 6 apples, until tender. Dip the tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and shape into 6 cups. When the apples are tender remove to a colander to drain, then put one in each of the shredded wheat cups. Add to the water in which the apples were cooked 1 cup of sugar and 1/4 box of pink gelatine which has previously been soaked in 1/4 cup of cold water, and the grated rind and juice of a lemon; let cook until reduced one third. Turn this mixture over the apples until the cups are filled. When cold turn out and serve with cream.

12.--Guava and Cheese Sandwiches.

Butter twelve slices of bread; spread six of them with guava jelly and the other six with cream cheese. Put a guava and a cream cheese together. Press them and trim the edges.

13.--Veal Loaf.

Chop fine, 3-1/2 lbs. of veal and 1 lb. of fat pork. Mix well with 4 soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt, 1 oz. of pepper, 1 nutmeg and a small piece of butter. Make it into a loaf, and bake without water. Quick heat at first. A little grated lemon peel is an improvement.

14.--Fig Sandwiches.

Cook twelve figs in as little water as possible. When tender drain dry. Chop the figs fine, spread on slices of buttered bread. Put two together. Press them and trim.

15.--Fried Green Tomatoes.

Slice green tomatoes in thin slices, roll in flour. Heat and butter the griddle, fry the slices on it and when cooked sprinkle with powdered sugar. Serve with fish.

16.--Okra and Corn Fricassee.

In a skillet melt and heat 1/2 of a cupful of lard or bacon fat. When smoking turn in 1 pt. of sliced okra and stir occasionally until it begins to color. Add three cupfuls of sliced raw corn and when it is lightly browned pour off nearly all the fat. Dredge in 1 tablespoonful of flour, stir until it is absorbed, then add 2/3 of a cupful of milk and stir occasionally for 15 minutes, seasoning to taste.--From "Table Talk," Phila.

17.--Boiled Cucumber Salad.

For those who cannot eat raw cucumbers a very nice salad is made by peeling and then boiling until tender, the cucumbers. When icy cold slice thin, lay the slices on lettuce leaves and pour a mayonnaise dressing over. Garnish with a few round, red radishes.

18.--Frozen Pudding.

A quart of milk, 1 tablespoonful gelatine dissolved in a little of the milk, 4 eggs, a pinch of salt, a cup of sugar, a wine-glass of wine, a lb. of English walnuts and a lb. of figs; make a custard of the milk and eggs and the gelatine, strain into a bowl and freeze. Vanilla may be used instead of wine.

19.--Lobster Salad.

Pick the meat from a boiled lobster, break up into small pieces, mix with a French dressing, pile neatly on lettuce leaves, and cover over with mayonnaise dressing.

20.--Strawberry Puffs.

Mix well 1 pt. of flour, 2 level teaspoonfuls of baking powder and a little salt. Make into a soft dough with milk, about 1 cupful. Put a spoonful of the dough into well-greased cups, then a spoonful of strawberries, then another of dough. Steam for 20 minutes. Turn out onto a platter and serve with strawberry sauce.

SAUCE.--Cream 2 tablespoonfuls of butter, add gradually 1 cupful of powdered sugar and a little lemon juice. Beat in as many crushed berries as the mixture will hold and serve cold or melt over hot water and serve hot.--From "Good Housekeeping."

21.--Mushroom Toasts.

Fry rounds of bread crisp, and cover with the following: Mince 12 large mushrooms fine, add pepper and salt, 1/2 a gill of cream and stew until tender. When cooked heap the mushrooms high on the rounds of toast; sprinkle Parmesan cheese over each, brown and serve very hot.

22.--Dutch Sauce and Cold Meat.

Beat up the white of an egg, with salt and pepper, a spoonful of chopped parsley, a small onion and a teaspoonful of olive oil. Beat well and add a spoonful of tarragon vinegar. Serve with cold meat.

23.--Cream of Chicken Sandwiches.

Take 1/2 a cupful of finely-chopped chicken and pound it fine. Dissolve a teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip 1/2 a pt. of cream to a stiff froth. Add the liquid gelatine to the chicken; season with salt and a teaspoonful of grated horse radish (if liked). Stir until it begins to thicken, add the whipped cream a little at a time, and stand away until very cold. Cut bread into fancy slices and spread with the mixture.

24.--Cauliflower with Cheese.

Boil a cauliflower whole, pour a white sauce over it. Cover this with grated cheese, and place in the oven and brown.

25.--Cucumber and Lobster Salad.

Cut a slice off the cucumbers lengthwise, scoop them out, fill with boiled lobster meat. Arrange the lobster claws across the top. Ornament with mayonnaise dressing.

26.--Horseshoe Cakes.

Beat together very light 3/4 of a lb. of sugar and the same of butter, add 4 eggs and mix in 1-1/4 lbs. of flour. Mix 1/4 of a lb. of sugar and flour together, and lay in on the bread board. Take a small spoonful of the mixture and roll it with a broad-blade knife in the flour and sugar. When rolled to the right length lay on tin sheet in the form of a horseshoe and bake.

27.--Lettuce Sandwiches.

Wash and dry the young and tender leaves of a head of lettuce. Butter slices of graham bread, spread with a thick layer of mayonnaise dressing, lay lettuce leaves between two slices.

28--Sally Lunn.

Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2 well-beaten eggs, and 1/2 a yeast cake dissolved in 3 tablespoonfuls of cold water. Pour gradually on the flour and beat into a smooth batter; then add 1 teaspoonful of salt and 2 tablespoonfuls of sugar. Butter baking pans and pour half full. Let it rise for 2 hours in a warm place. Bake 1/2 an hour.

29.--Lobster Fritanella.

Take half a loaf of stale bread, crumb, and soak in cold water. When soaked, squeeze dry in a cloth. Chop a very little onion fine, add two tablespoonfuls of butter; stir together over the fire until a good brown; add the bread; stir well; put into this the chopped meat of a large lobster; salt, cayenne and nutmeg. When very hot, add the yolks of two eggs; stir hard, and then turn out to cool. When quite cold, form into rolls with a little flour; egg and bread-crumb them and fry.

30.--Frenchman's Pie.

Boil 1-1/2 lbs. of calf's liver; when cold put it through the chopping machine twice, put it in a mortar with cayenne pepper, salt, nutmeg, mace and black pepper to taste. Line a china mould with very thin slices of fat bacon, then put a layer of cooked veal or chicken, cut in very thin slices, next a layer of the pounded liver, and so on until the mould is full. Pour in a pint of good gravy or stock in which 1-1/2 ozs. of gelatine has been melted. Bake in a moderate oven for two hours. When quite cold, turn out on a platter.

31.--Scalloped Corn.

Cut corn from the cob, spread a layer in a baking dish, season, put on a layer of sliced tomatoes, season, and so on with alternate layers until the dish is nearly full; then fill the dish with rich milk in which dissolve a little soda and bake an hour.

AUGUST.

1.--Mock Crabs.

Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls of butter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls of flour, and when blended with the butter, stir in 3/4 of a cup of milk. When the mixture boils, add 1 cup of korulet, 1-1/4 teaspoonfuls of Worcestershire sauce, 1/3 of a teaspoonful of mustard, 1/4 of a teaspoonful of paprika, and a few grains of cayenne. When again boiling, set over hot water and stir in 1 beaten egg. Serve on thin crackers.--Janet M. Hill, in "Boston Cooking School Magazine."

2.--Rice Waffles.

Warm 1-1/2 cups of boiled rice in a pt. of milk; stir in a pint of cold milk, add an egg, a little salt, and flour enough to make a thin batter. Bake in waffle irons well buttered.

3.--Chicola.

Cut or grate 3 ears of corn, add a large piece of butter, and the yolk of one egg, well beaten. Cut the outside of a green pepper into small pieces. Stir all well together, bake 1/2 an hour, or until brown.

4.--Buttered Shrimps.

Shell some shrimps and put them in a saucepan with a little butter, a seasoning of salt and pepper and stir over the fire until hot. Fry some thin pieces of bread in butter or lard. Drain, place them on a hot platter, pile the buttered shrimps on top and serve.

5.--Lobster Sandwiches.

Pick fine the meat of a boiled lobster, mix well with mayonnaise dressing. Butter slices of white bread. Lay a small lettuce leaf on each and the lobster on that; put a slice of plain bread and butter on top; press together; trim off the crust.

6.--Potato Border with Meat Filling.

Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and pepper and 2 well-beaten eggs. Butter a border mould and pack the potato in it. Let this stand for fifteen minutes, then turn out on a dish and brush over with a well-beaten egg. Brown in the oven and fill with any kind of meat cut into blocks and seasoned well; cook in either a white or brown sauce.

7.--Cold Slaw.

Cut the centre of a cabbage very fine. Put 2 tablespoonfuls of vinegar on to boil, beat 2 eggs light, add to them 1/2 a cup of sour cream or milk, a tablespoonful of butter. Pour the boiling vinegar on to these. Stir over the fire until boiling hot, add salt and pepper and pour over the cabbage. Serve cold.

8.--Cucumber Salad.

Peal and slice 3 cucumbers; leave them in ice water until wanted, then cover with French dressing.

9.--Corn Pudding.

One pint of uncooked green corn either grated or cut from the cob, 2 tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls of melted butter, 1 teaspoonful of salt and 1/4 of a teaspoonful of pepper. Bake in a moderate oven until firm in the centre.

10.--Savory Trifles.

Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and a gill of cream; season with salt and pepper. Serve on slices of fried bread.

11.--Corn Chowder.

Pare and slice 4 potatoes and 2 onions. Cut 1/2 a pound of bacon into small pieces. Fry the bacon and onion until a light brown. Into a saucepan put the potatoes, 1 qt. of grated corn, the bacon and seasoning. Put these in, in layers, potatoes, bacon, corn, and continue in that way until all is used. Now add 1/2 a pint of boiling water and let simmer for 1/2 an hour. Add 1 pint of hot milk. Thicken with 1 tablespoonful of butter and 2 of flour rubbed smooth. Add 6 broken water crackers. The last thing add the beaten yolk of an egg and serve at once.

12.--Cauliflower Salad.

Save part of a boiled cauliflower and cover with mayonnaise, arrange on lettuce leaves and serve.

13.--Corn Omelet.

Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of sugar, salt and pepper to taste, and the yolks of 4 well-beaten eggs. Beat the whites and stir in the last thing, put bits of butter on top and bake a rich brown.

14.--Pea-pod Soup.

Wash the peas before shelling, and save the pods. Cover the pods with as little water as will cover them, let boil until tender, strain all and press through a colander. Add to this (water and pods) a pint of milk and a thickening of 2 tablespoonfuls of flour and 2 of butter, a teaspoonful of sugar, salt and pepper to taste. Stir and cook until thickened. Serve with croutons.

15.--Salade a la Russe.

A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery, a boiled beet, four olives, four anchovies, yolks of two eggs, a tablespoonful of vinegar, a teaspoonful of tarragon vinegar, one teaspoonful of salt, 1/2 of pepper. Put the eggs into a bowl, and drip salad oil slowly over them and beat to a cream; add the vinegars, pepper and salt. Cut the vegetables into small dice and pour the dressing over.

16.--Shrewsbury Cakes.

Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour; add a little rose water, and 3 eggs beaten light and mix well with the flour; then pour into it as much melted butter as will make it a good thickness to roll out. Mould it well, roll thin and cut it into shapes. Bake on tin sheets.

17.--Potato Salad.

Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes; add half a pint of finely chopped small onions, a tablespoonful of finely chopped parsley, a teaspoonful each of salt and pepper. Mix a teacupful of chicken broth, four tablespoonfuls each of oil and vinegar, and toss up lightly with the potatoes, so as to break them as little as possible. Serve on lettuce leaves and garnish with slices of beets cut in shapes or hard boiled eggs sliced.

18.--Fricadelles.

Chop fine some cold cooked beef and a slice of onion; season with salt and pepper, a little lemon juice and parsley, add 1/4 as much boiled rice or bread crumbs as there is meat; add 1 beaten egg and sufficient water to make a paste. Form into balls and fry in deep fat.

19.--Eggs Stuffed with Sardines.

Skin and bone a small box of sardines, chop fine 6 hard boiled _yolks_ of eggs, a little chopped parsley, salt, pepper and a tablespoonful of butter, rub all to a paste and fill in the cavities of the white of eggs. Garnish with watercress. Serve cold.

20.--Ham Sandwich.

Toast saltine biscuit, butter and spread with potted ham. Put two together, serve hot.

21.--Laplander Cakes.

One pt. of milk, 1 pt. of flour, 2 eggs well beaten, a tablespoonful of butter, a pinch of salt, a tablespoonful of sugar. Have the pans _very_ hot before filling.

22.--Ham Canapes.

Cut six slices of bread and toast to a golden brown. Put them on a platter. Cover each piece with a slice of lean cooked ham, spread a little mustard over it, then chopped parsley and fine bread crumbs, and a little Parmesan cheese. Place in a hot oven for ten minutes and serve.

23.--Veal Rissoles.

Mince a few slices of cold veal fine and the same quantity of ham or bacon; add one tablespoonful of minced parsley and one of herbs, a very little nutmeg, cayenne and salt. Mix into a paste with a well-beaten egg. Form into balls, egg and bread crumb them and fry in hot fat.

24.--Savory Toast.

Take the yolk of an egg and beat it well, pour into it stirring all the time a dessert spoonful of Worcestershire sauce, a teaspoonful of anchovy sauce, a piece of butter the size of a walnut, a large tablespoonful of finely minced meat (fowl is better) a dash of red pepper, salt and black pepper to taste and a dash of nutmeg. Mix all well together until it becomes a paste. Spread it on slices of toast, place it in the oven a few minutes and serve hot.

25.--Scalloped Tongue.

Take the ends and poorer parts of a boiled tongue, chop quite fine, add a little parsley, a little seasoning of salt and cayenne. Butter a baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill the dish in this way. When nearly full pour over the whole 1/2 a cup of stock. Then finish with a layer of bread crumbs and bits of butter. Brown in the oven.

26.--Egg Sandwiches.

Butter slices of graham bread. Put 4 hard boiled eggs through a sieve, add salt and a tablespoonful of cream or milk, rub to a paste, spread on the bread, put two slices together, trim neatly and serve with lettuce salad.

27.--Corn-meal Puffs.

Scald 4 tablespoonfuls of corn-meal in a little water. While hot, stir in two tablespoonfuls of butter. When cool, add 2 eggs, well beaten, 2 cups of milk, 8 tablespoonfuls of wheat flour and a little salt. Bake in cups in a quick oven.

28.--Potted Chicken.

Take the good meat from a cold roast or boiled chicken and to every lb. allow 1/4 of a lb. of butter, 1 teaspoonful of pounded mace, and 1/2 a small grated nutmeg; salt and pepper to taste. Cut the meat in small pieces, pound it well with the butter, sprinkle in the spices gradually and keep pounding until reduced to a paste. Put it into small jars and cover with clarified butter and seal tight.

29.--Chocolate Cream.

Beat well the yolks of four eggs, put them into a dish with 3 ozs. of grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir these well and pour them into a pitcher set in a saucepan of boiling water; stir one way carefully but do not let boil or it will curdle. Strain the cream through a sieve into a dish and add 1-1/2 ozs. of gelatine and 1/2 a pt. of well whipped cream. Pour into a mould and set on ice until ready to use.

30.--Spanish Buns.

1-1/4 lbs. of flour, 1 lb. of sugar, 1/2 a lb. of butter, 4 eggs, a teacup of cream or milk, warmed sufficiently to melt the butter, a tablespoonful of rose water, 2 of wine, a grated nutmeg. Make into buns and bake.

31.--Chicken Salad.

Cut very fine the good parts of a cold boiled chicken; chop up celery in the proportion of 2/3 to 1/3 of chicken and mix well. Let it stand for an hour or two with a French dressing poured over it. When it is well soaked up, cover with a mayonnaise dressing and garnish with celery tops. Serve on lettuce leaves.

SEPTEMBER.

1.--Banana Croquettes.

Cut 3 bananas into 2 inch lengths, roll lightly in fine bread crumbs and put on ice to harden. Fry carefully in a frying basket in deep hot fat. Serve with hot or cold chicken.

2.--Celery au Gratin.

Cook until tender a large bunch of celery cut into one inch lengths. Drain, return to the saucepan and cover with a cupful of white sauce. Season with salt and pepper and chopped parsley. When cold butter a baking dish and cover the bottom with crumbs. When the celery is cold add to it 2 well beaten eggs. Cover with crumbs and bits of butter. Bake 1/2 an hour.

3.--Boiled Partridge with Celery Sauce.

Dress the partridge as for roasting, make a stuffing with 1/2 cup of bread crumbs, 1/2 cup of chopped celery seasoned with a little butter and celery salt. Cover with boiling water, cook until tender. Make a sauce with 1 tablespoonful of butter in which fry 2 tablespoonfuls of bread crumbs, 1/2 cup of chopped celery, 1 cup milk, salt and pepper. Let this boil up once.

4.--Rice and Apples.

Parboil 1 cup of rice for 10 minutes in boiling water, then drain and rinse with cold water. Return to a saucepan and cover with fresh water, add 1/2 teaspoonful salt, 1 tablespoonful of sugar. Pare, peel and chop fine 6 apples, add them to the rice and cook until done. Serve as a border for hot or cold slices of pork.

5.--Moulded Chopped Meat.

Take any kind of cold meat, chop it very fine. Dissolve 1/2 a box of gelatine in 1/2 a cup of cold water. Slice two hard boiled eggs, wet a mould and lay the slices of egg in the bottom and on the sides, then put in the chopped meat. Dissolve one Anker's Bouillon Capsule in 1 cup of boiling water. When dissolved add this to the gelatine, stir well and pour over the meat.

6.--Curry Sandwiches.

Make a paste with four hard boiled eggs, a tablespoonful of stock and a teaspoonful of curry powder. Spread on slices of buttered bread. Put two together and serve.

7.--Pickled Salmon.

After the fish has been boiled and drained add the following sauce: Take equal quantities of water in which the fish was boiled and vinegar. Add a few pepper corns, a little mace, a very little allspice; boil for a few minutes and pour over the fish.

8.--Boston Cookies.

Cream one cup of butter, add gradually 1-1/2 of sugar and 3 eggs well beaten. Add 1 teaspoonful of soda dissolved in 1-1/2 tablespoonfuls of hot water. Sift together 3-1/4 cups of flour, half a teaspoonful of salt and 1 teaspoonful of cinnamon. Add 1/2 of this to the thin mixture, then 1 cup of chopped English walnut meat, 1/2 a cup of currants and 1/2 a cup of chopped and seeded raisins. Put in the rest of the flour and beat well. Drop by spoonfuls 1 inch apart on a buttered sheet and bake in a moderate oven.--From "Good Housekeeping."

9.--Maple Sugar Sandwiches.

Cut and butter slices of white bread, scrape maple sugar and spread thickly on the bread. Cut with a maple leaf cutter and serve with hot coffee.

10.--Stuffed Egg Plant.

Cut off the top and scoop out the inside; lay the shell in salt and water for 1/2 an hour. Boil the inside part in about 1/2 a cup of water and put through the colander. Then mix it with 1/2 a teacup of bread crumbs, 1 large tablespoonful of butter, salt and pepper to taste. Wipe dry the inside of the shell and put the mixture in. Bake 20 minutes and sprinkle top with bread crumbs and butter.

11.--Corn Fritters.

Grate the corn; allow an egg and a tablespoonful of cream for every cupful. Beat the eggs well; add the corn by degrees, beating very hard, salt to taste; put in a tablespoonful of melted butter to every pint of corn; stir in the milk, thicken with just enough flour to hold together, say 1 tablespoonful for every two eggs, cook on the griddle. Serve with lamb or pork chops.

12.--Jellied Veal.

Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring it slowly to boiling point and simmer slowly for 2 hours. Add 2 sliced onions, a bay leaf, a few pepper corns, 12 whole cloves and 1/2 a teaspoonful of ground allspice. Let it simmer for an hour longer. Take out the meat, remove all the bones and pick the meat into small pieces. Put it into a mould, reduce the liquor to 1 qt., add salt and pepper. Turn over the meat and stand away for 12 hours or more to harden.

13.--Coburg Puddings.

Mix 6 ozs. of flour and 1 pt. of milk to a smooth batter, add 6 ozs. of sugar, 6 ozs. of butter, 6 ozs. of currants and brandy to taste. When all are well mixed turn into small cups, previously well buttered, and bake 3/4 of an hour. Only fill the cups half full, as it rises very light. Turn out on a dish and serve with wine sauce.

14.--Maple Sugar Tea Biscuit.

Sift together 1 qt. of sifted flour, 1 teaspoonful of salt and 3 level teaspoonfuls of baking powder. Work into these ingredients 2 tablespoonfuls of butter and then mix to a dough with milk or milk and water. Cut the dough until light and spongy, then pat out into a rectangular sheet with the rolling-pin; spread with maple sugar and roll up like a jelly roll. Cut from the end in rounds. Bake in a buttered pan and serve hot with butter.

15.--Tomato Salad.

Scoop out the centres of 6 tomatoes, fill with chopped watercress and the inside of the tomato and pour a French dressing on. Serve on lettuce leaves.

16.--Tongue Squares.