Part 4

GOOSEBERRY SAUCE.--One pint green gooseberries, one tablespoon of butter, one saltspoon of grated nutmeg, four tablespoons soup stock, one half teaspoon of salt. Cook the gooseberries tender with the water in a covered saucepan about ten minutes. Press through a sieve and add other ingredients. Rhubarb may be substituted for the gooseberries. Nice with salt meats and mackeral and other salt fish.

CRANBERRY SAUCE.--One quart cranberries cooked with one pint of water for five minutes. Press through a colander, add one pound or two cups of sugar to the hot pulp, stir until melted and then cool. Serve with turkey, chicken, mutton or game and with escalloped oysters.

CURRANT JELLY SAUCE.--Add one glass of currant jelly to four tablespoons of hot water or rich soup stock. Turn this into the dish in which game has been roasted, bring to a boil and serve.

CURRY SAUCE.--One tablespoon butter, cooked with one tablespoon chopped onion, add one teaspoon of curry powder, one tablespoon of flour and stir smooth, then add one half pint of boiling water. Add one half teaspoon of salt and one tablespoonful of lemon juice after the sauce has cooked thick. Serve with canned chicken; with oysters, and with boiled rice, lima beans, cauliflower or cooked tomatoes.

BECHAMEL SAUCE.--Make like cream sauce using half cup of chicken stock and half cup of milk instead of milk alone adding one tablespoon chopped cooked carrots, one tablespoon chopped onion, cooked, and one saltspoon of celery seed. For French Bechamel sauce add one half can mushroom and two tablespoons of cream.

EGG SAUCE.--Add four hard boiled eggs, chopped fine, to cream sauce.

CAPER SAUCE.--Add one tablespoon capers to cream sauce.

BROWN SAUCE.--Drain the liquor from the pan in which meat is roasted reserving about four tablespoons of the fat for the sauce. Leave it in the roasting pan and brown two tablespoons of flour in it over the fire, blending it well. When smooth add one pint of hot stock or water, and a little salt or kitchen bouquet if preferred. To this gravy or meat sauce, variety is given by adding one tablespoon of tomato catsup or of Worcestershire sauce, or of mushroom catsup or of onion juice or one half can of mushrooms.

QUICK TOMATO AND CHILI RELISH FOR LOBSTER, SHELL FISH AND HAM.--Six tomatoes peeled, chopped and drained, two tablespoons minced celery or one half teaspoon celery seed, two tablespoons of vinegar, a little garlic or onion, one chopped chili pepper or one drop of tabasco sauce and one teaspoon of salt. If chili pepper is used bake it until skin cracks open, then peel and seed and chop fine. Let it cool and add to the tomato mixture. This is a relish served when ripe tomatoes are in season. It is not cooked. By substituting one cup of whipped cream for the vinegar and omitting the tabasco sauce, a nice sauce is quickly made to serve with cold beef, mutton or veal.

PIQUANTE SAUCE OR OLIVE OR VINEGAR SAUCE.--One tablespoon of chopped onion, one tablespoon of capers, two tablespoons of chopped pickles, or teaspoon of sugar, one half teaspoon of salt, two tablespoons of vinegar, one half saltspoon of pepper, four tablespoons of soup stock or water, and last if liked, three olives stoned and chopped fine or one tablespoon of minced parsley. Heat the soup stock, add vinegar and other ingredients. Serve with calf's head, boiled mutton, lobster or pigs feet.

SPANISH SAUCE.--One and one half pints stock, one tablespoon gelatine dissolved in water, four tablespoons of butter, two tablespoons of flour, two tablespoons chopped onion, a sprig of parsley, one tablespoon chopped celery, one tablespoon chopped carrot, one bay leaf, three whole cloves, a blade of mace, one teaspoon of salt and half saltspoon of pepper. Boil stock with the seasoning, until it is reduced to a pint, rub flour and butter together and add, cook thick and strain. At the last moment add the gelatine and serve with any fowl or meat that requires a rich brown sauce.

CELERY SAUCE.--One bunch of celery, one tablespoon of flour, and one of butter; one pint of stock, six tablespoons of cream, one level teaspoon of salt, dash of white pepper. Wash and cut up the celery, using green tops. Cook in the stock or water until very tender. Press through sieve; rub flour and butter together and cook in the celery puree, add the seasoning and serve with boiled mutton, chicken or rabbit.

OYSTER SAUCE.--Drain half a pint of oysters, wash and cook them in a saucepan until gills curl. Add to cream sauce and serve with boiled poultry or fish.

SAUCE SAUBISE.--Boil three chopped onions in water until tender; drain and add to cream sauce. Serve with fowl.

Bread and Rolls

"The loaf is, after all, the thing that's most essential."--J. W. Foley.

WHITE AND RYE BREAD.--While boiling potatoes I save the potato water, about one pint. After it is cooled and only luke warm, I soak in it one cake of yeast foam, one teaspoonful of sugar and a small pinch of ginger, and then let it dissolve until supper time; then take a quart of wheat flour and mix with a little warm water, or water and milk, and add your yeast so that the sponge will not be too thin, but like a stiff batter. Let it stand over night in a warm place to raise. Next morning I divide the sponge, using two thirds of it for wheat bread and one third for rye bread, as you can bake six loaves of bread from one cake of yeast; four of wheat and two of rye. To the two thirds part of sponge I take two quarts of wheat flour, one tablespoonful of salt and water enough to make quite a stiff dough. For the rye bread one quart of rye flour with one and one half cups of wheat flour and one teaspoonful of salt. Knead it same as for wheat bread, then let it raise again and when it has doubled in size, it is ready for the tins and after raising there until light, it is ready for the oven in which if hot it will bake in from three fourths to one hour. Before putting it in the oven, I usually wash it with luke warm milk to give it a nice brown color while baking.--Mrs. John Bruegger. Demonstration of German Cookery, breads and cookies.

GERMAN COFFEE CAKE.--Next comes German coffee cake and rolls. I set the sponge with one cake of yeast as for bread and mix it the next morning with two cups of sugar, one tablespoonful of butter, two tablespoons of lard, three eggs, grated rind and juice of one lemon, a little nutmeg, a teaspoonful of salt, add two quarts of white flour, and knead with milk and water, not quite so stiff as for bread. Let it raise two hours after which put it in tins and let raise again; then melt butter and spread on coffee cake and sprinkle with sugar and cinnamon, and it is ready for the oven and ought to be quickly baked. From this dough you can bake quite a variety, for instance, one dozen rolls, two plain coffee cakes, one dozen raised doughnuts and one loaf cake. For the loaf cake you add one cupful of raisins, a little chopped citron, almond extract, one egg and a little butter, beat well with a spoon and fill in a sponge cake tin and let it raise before putting it in the oven to bake, then bake three quarters of an hour.--Mrs. John Bruegger. German Cookery demonstration.

RYE BREAD.--To one pint of water (luke warm) add one cake of yeast foam, one teaspoon salt, two tablespoons sugar, and one medium sized boiled potato. Mash this fine and mix with the salt and sugar in the water; let this stand until evening, then add enough well sifted flour to make a stiff batter. Set in a warm place to rise over night. Next morning add one quart of luke warm water, one heaping teaspoon salt, one quart of white flour, and two quarts of rye flour all well sifted, and work all together, then knead for ten minutes, adding a little flour from time to time until it ceases to stick to the fingers or mold board, then put into a large bread pan and set in warm place to rise again, until light, then knead again, and make into loaves. Put into well greased bread pans, let raise and bake from one to one and a half hours. When done take out and brush lightly with melted butter or drippings.--Mrs. George Bruegger.

WHITE BREAD.--Scald one pint of milk with three tablespoons of lard then put in bread pan with one quart of warm water; add two tablespoons sugar, two tablespoons salt. Stir in flour to make a thick batter one yeast cake that has been soaked well in water. I make sponge after dinner and let set till evening then mix into a large loaf; let stand till morning. Before breakfast knead into loaves. This will make from three to four loaves of bread.--Mrs. Southard.

GRAHAM BREAD.--Make the yeast sponge as above but add one half cup cooking molasses and a little more sugar. Do not make sponge too thick with white flour. Mix in evening, with graham flour but not quite as stiff as white bread. Graham bread is very slow to raise.

DATE BREAD.--One cup of chopped dates, two cups milk, one third cup sugar, one fourth yeast cake, one fourth cup luke warm water, one half teaspoon salt, five cups of sifted flour. Mix and knead like bread and bake in loaves.

POCKET BOOK ROLLS.--Warm one quart new milk, add one cup butter or lard, four tablespoons sugar and two well beaten eggs. Stir in flour enough to make a moderately stiff sponge. Add a small cup of yeast and set in a warm place to rise, which will take three or four hours, then mix in flour enough to make a soft dough and let rise again. When well risen dissolve a lump of soda, size of a bean, in spoon of milk and work into the dough and roll into sheets one half inch thick. Spread with butter, cut into squares and fold over, pocket book shape. Put in tins, let rise a while and bake.--Mrs. L. L. Lampman.

ROLLS.--Take two teacupsful of light sponge. Add to it one half cup shortening, one cup of sugar and two cups of warm water. Mix with flour and knead but do not make a very stiff dough. Let raise all day. In evening form rolls and let them raise all night. Bake in moderate oven.--Mrs. Harry Hanson.

RAISED BISCUITS.--One cup of flour scalded with generous pint of hot potato water. (Boil potatoes and drain water for this). When cold add one cake of yeast dissolved in luke warm water. Mix this at noon and let it stand, uncovered, until night, then add one pint of warm water and enough flour to make a light sponge, beating well. Let stand until morning in a warm place or in a covered bread pan well wrapped to retain the heat. Add to this sponge in the morning one small cup of sugar, two eggs and one half cupful lard and a generous tablespoon of salt. Mix stiff with flour. Let stand until light then knead well, let raise an hour and knead again and make into biscuits. Put in greased baking pans and let raise until very light. Bake in a moderate oven.--Mrs. George W. Newton.

ALMOND WREATH.--Two ounces of flour; two cakes of yeast; one pint of luke warm milk; a tablespoonful of salt. Mix into a light sponge and let it rise all night. In the morning add six ounces of butter and the same of pulverized sugar, six eggs, one pint of rich cream and enough flour to make a soft dough. Let it rise again until very light. Then roll out with few and swift strokes of the rolling-pin into a sheet less than half an inch thick and cut into strips. Braid these into a coronet about some round object in the center. Or you may make it into a round cake if you like. Shell half a pound of sweet almonds, blanch and shred them and dry in the oven for a few minutes. Then mix them with granulated and coffee sugar and cinnamon and strew over the cakes when you have washed the surface with white of egg to make the mixture stick. Bake in a moderate oven. This quantity will make at least six large cakes.

YEAST.--Three heaping tablespoons flour, two of salt, two tablespoons of sugar. Pour one dipperful of boiling water on this and add twelve mashed potatoes. Add cold water enough to cool for yeast. Add one yeast cake which has been soaked one half hour in tepid water. Use half of this for one baking.--Mrs. A. McKay.

Biscuits, Jems, Pancakes and Fritters

"What an excellent thing did God bestow on man when He gave him a good stomach."--Beaumont and Fletcher.

FRITTERS.--Beat four eggs very light. Do not separate yolks and whites but beat together about five minutes; add one scant cupful of milk, one small teaspoon of salt and just a dash of baking powder (about as large as a small bean). Quickly whisk in enough sifted flour to make a thin pan cake batter. Beat smooth. Drop by spoonfuls into deep smoking hot lard and fry like doughnuts. Drain, and serve immediately with maple syrup, honey or jelly sauce.--Mrs. B. G. Whitehead.

SOUTHERN WAFFLES.--Mix together one scant pint of sifted flour and one generous pint of milk until smooth; add one half cupful of melted butter and the well beaten yolks of three eggs; then the well beaten whites and one half teaspoon of salt. Just before baking add two teaspoonfuls of baking powder and hot lard. Bake in a hot, well greased waffle iron and serve immediately with butter and maple syrup or honey.--Mrs. B. G. Whitehead.

PAN CAKES.--For a family of six, take one quart of butter milk or of slightly clabbered sour milk. Beat into it two level teaspoons of soda and one small teaspoon of salt. Add the beaten yolks of two eggs and then enough flour to make a smooth batter, not too stiff. If too thick add a little more milk. Lastly add one tablespoon of melted butter and the stiffly beaten whites of eggs. Rub the smoking hot griddle with a piece of suet fastened to a skewer or fork, drop butter on by tablespoonful and bake the cakes a nice brown, turning once. Serve immediately on hot plates. These cakes may be served with butter and syrup or they may be spread with jam or jelly and rolled. Using half flour with half corn meal makes good corn cakes or half graham flour for graham cakes.--Mrs. Whitehead.

CORN OYSTERS OR CORN FRITTERS.--Grate eight large ears of corn, or split each row of corn down the center and scrape out all of the pulp. Beat the yolks of two eggs, add them to the corn pulps with half a teaspoon of salt and the beaten whites of eggs and then add enough rolled cracker crumbs to make a thick batter. Fry oyster shape, in deep, smoking fat and put in the oven to crisp while the balance of the cakes are frying. Do not use flour to thicken the batter. The crackers are much nicer and give the true oyster flavor. These are made from fresh, green corn, only.--Mrs. Whitehead.

CORN DODGERS.--Put one cup of corn meal, one half teaspoon of salt in double boiler; add one cup boiling water; beat smooth and add one tablespoon butter. Cook and steam covered for one hour. Butter a griddle, drop by spoonful on it, put down fat and when browned put bit of butter on each, before turning. Good served with broiled ham or cooked in frying pan after bacon or sausage.

HOE CAKE.--Put one quart of white corn meal in a bowl; add one teaspoon salt, add sufficient boiling water to just moisten, stirring all the time, beating to stiff batter. Moisten hands in cold water and make corn meal into small round cakes. Bake on plank in front of open fire three quarters of an hour or fry slowly on griddle. When done pull apart, butter and send to table hot.

BEATEN BISCUIT (VIRGINIA).--Three pints pastry flour mixed with one cup lard; one teaspoon salt, mix together like pie crust. Make into stiff dough with milk or milk and water mixed, and knead well; beat or pound with a rolling pin or mallet one hour. The dough should be smooth and glossy and bits should break off with a snap. Shape in thin, flat cakes. Pick all over with a sharp fork and bake until a delicate brown and until the edges crack a little. Must bake thoroughly or they will be heavy in the middle.

JOHNNY CAKE OR CORN BREAD.--One cup corn meal, one half cup flour, two small teaspoons sugar, two tablespoons butter, or drippings, one beaten egg; salt; one cup of sour milk; one level teaspoonful of soda dissolved in a bit of hot water. Beat well and bake in greased tin. May be made with sweet milk and baking powder if preferred. Makes one pan of bread. The foregoing recipes were demonstrated by Mrs. Whitehead in a paper on Southern Cookery.

POPOVERS.--Cup sweet milk, one egg, two tablespoons melted butter, two cups flour, two heaping teaspoons baking powder. Bake in gem pans in a hot oven.--Mrs. Mary Harvey.

GRAHAM MUFFINS.--One egg, one and one half cups sour milk, one teaspoon soda, a little salt, two tablespoons melted butter, two tablespoons molasses, graham flour to make a light batter. Bake in gem tins.--Mrs. Mary Harvey.

WHEATEN GEMS.--Mix one teaspoon baking powder and a little salt into one pint of flour; add to the beaten yolks of two eggs one teacup sweet milk or cream; a piece of butter (melted) half the size of an egg, the flour with baking powder and salt mixed and the well beaten whites of the two eggs. Beat well and bake immediately in gem pans in a hot oven.--Mrs. L. L. Lampman.

PRUNE BROWN BREAD.--One cup corn meal, two cups graham flour, one half cup molasses, one cup sour milk, one teaspoon soda and same of salt, one cup dried prunes washed, pitted and chopped fine. Scald the corn meal and then add the other ingredients; put in greased tins and steam three hours.--Mrs. L. L. Lampman.

MRS. BURK'S NUT BREAD.--Baking powder. One cup sugar, one egg, two cups sweet milk, a pinch of salt, four teaspoons baking powder, four cups flour, one cup of chopped walnuts or more, mix together, let raise twenty minutes, pour into greased coffee cans (uncovered). Bake in moderate oven till brown (45 minutes or more). Slice cold.--Mrs. S. J. Creaser.

BAKING POWDER BISCUITS.--One quart flour, three teaspoons baking powder, one teaspoon salt, sifted through the flour, mix smooth with three tablespoons of butter and lard in equal portions, mix lightly into a soft dough with about three cups milk. Roll and cut in small biscuits. Bake in greased tins in a quick oven.--Dorothy Whitehead.

SWEDISH TIMBALE CASES.--Beat one egg well; add one fourth cup of milk, a few grains of salt, one teaspoon of olive oil and one half cup of flour or enough to make almost a drop batter. Beat it until very nice and smooth. Pour it into a small cup just large enough to hold the timbale iron. Heat the timbale iron in the hot fat for about ten minutes, then lower it into the batter about one inch, turn it partly over as you take it out so the cases will not slip off, then plunge the iron into the fat and when browned slightly lift it up, and drain and slip the cup from the iron. When all are fried fill the cases with any delicate meat, game, fish or oysters, cut small and warmed in a rich cream sauce.--Contributed.

PANCAKES.--One cup sour milk, half cup of sour cream, small teaspoon soda dissolved in water and stirred in the milk; half teaspoon salt, one teaspoon baking powder mixed with flour enough to make thin batter.--Mrs. L. L. Lampman.

PANCAKES.--Two cups flour, two cups milk, two teaspoonfuls sugar, two teaspoonfuls baking powder, one teaspoonful salt, one tablespoonful melted butter, two eggs beaten separately. Have griddle hot and clean but do not grease. Blueberries stirred into pancake batter, as many as you wish, are excellent.--Mrs. Davidson.

TIMBALES.--One fourth cup flour, one half teaspoon salt, one teaspoon of sugar, one egg (beaten), one tablespoon olive oil or butter. Mix the dry parts together and add milk, egg and olive oil. Strain through sieve. Dip hot tambale iron into the grease then into the batter then into the hot grease to cook. Drain and use as pastry shells for creamed peas, chicken, mushroom or oysters.

WITH BEER.--Timbales are very tender and nice made with stale beer or ale. Let one half pint of beer stand in an open dish over night. Omit the sugar and milk and mix flour with the beer, following other directions as given above.--Contributed.

MRS. ALLEMAN'S APPLE FRITTERS.--One cup flour, one teaspoon baking powder, pinch salt, and yolk of two eggs beaten light, with cup of milk. Grate in three medium sized apples, beat well and fold in stiffly beaten whites of two eggs. Drop by spoonful into hot fat and fry until nicely browned. Drain on brown paper and serve with maple syrup. For corn fritters use one cup of canned corn in place of apples.--Contributed.

POP OVERS.--Two cups flour, two cups sweet milk, two eggs, one teaspoon sugar, one quarter teaspoon salt. Beat well together. Put in hot gem tins and bake in hot oven.--Contributed.

PAN CAKES.--One cup of flour sifted with one teaspoon of baking powder, one half teaspoon of salt and one teaspoon of sugar, add enough milk to wet it, then beat in one egg thoroughly, add three teaspoons of melted butter and then thin to a smooth batter with milk, beat thoroughly and bake on a well greased, hot griddle.--Mrs. A. McKay.

JENNY LIND PANCAKE.--Two eggs, pinch of salt, tablespoonful sugar, small cup of flour, one cup of milk, one half teaspoon baking powder. Bake in an omelette pan, put jelly on top, roll and sprinkle with powdered sugar.--Mrs. Lynch.

DATE MUFFINS.--Beat the yolks of two eggs until light. Add one cupful of milk. Sift together one and a half cupfuls of entire wheat flour, one and a half teaspoonfuls of baking powder and one quarter teaspoon of salt. Add the milk and eggs and a tablespoonful of melted butter, and give the batter a good beating. Now add half a cup of dates chopped coarsely and floured, and last of all add the stiffly beaten whites. Mix. Fill gem pans two thirds full and bake in a moderately hot oven for half an hour. These are excellent.

Sandwiches

"There is no higher art than that which tends toward the improvement of food."--Henry Ward Beecher.

Bread for sandwiches should be at least one day old. Cut into thin slices of uniform size, remove all crust and then cut into the desired shape either with the sharp, pliable knife or a sharp cookie cutter. The butter should be soft enough to spread smoothly and the most essential thing is to have good bread and fresh sweet butter. Meat for filling should either be sliced very thin or chopped fine and other ingredients minced or mashed to make as smooth a paste as possible and mix evenly with the salad dressing or other dressing used. Sandwiches are better eaten as soon as made. If necessary to let them stand an hour or so, wrap the plate of sandwiches in a dampened napkin and put in a cold place so the bread will not become hard and dry. Be careful not to let the dressing run over the outer edge of the slices of bread. Sandwiches must be dainty to be appetizing and easily handled. Cut the slices as thin as you can and make into small triangles or squared sandwiches, or oblong ones two or three inches long.

SANDWICHES.--Mince the white meat of a roast chicken, and mix it with half a can of French mushrooms, chopped fine, and a half cupful of chopped English walnuts. Season to taste with melted butter. Put the mixture between slices of whole wheat bread.

WALNUT SANDWICHES.--Shell English walnuts. Blanch and chop, and to every tablespoonful of nuts allow a good half teaspoonful of cream cheese. Rub well together and spread on thin slices of crustless white or graham bread.

DEVILED EGG SANDWICHES.--Mash the yolks of hard boiled eggs to a powder and moisten with olive oil and a few drops of vinegar. Work to a paste, add salt, pepper and French mustard to taste, with a drop or two of tabasco sauce. Now chop the whites of the eggs as fine as possible or until they are like a coarse powder and mix them with the yolk paste. If more seasoning is necessary, add it before spreading the mixture upon sliced graham bread.

ROAST BEEF SANDWICHES.--Chop rare roast beef very fine, taking care to use only the lean portions of the meat. Sprinkle with salt, pepper and a saltspoonful of horseradish. Mix and make into sandwiches with thinly sliced graham bread.