Part 26

One pint of cauliflower, parboiled, One dozen green peppers, cut into pieces, One-half dozen red peppers, cut into pieces, One quart of string beans, cut in inch pieces and parboiled, One quart of strong cider vinegar, Three cups of water.

Bring to a boil and cook one-half hour. Now place in a bowl

One-half cup of flour, One-quarter cup of mustard, One tablespoon of paprika, One teaspoon of turmeric, One ounce of mustard seed, One tablespoon of celery seed, One cup of vinegar.

Mix thoroughly before adding to the chow and then stir to blend thoroughly and cook for fifteen minutes. Fill into all-glass jars and seal while hot.

QUINCES

The quince is the fruit of a tree of the apple and pear family, and a true native of southern Europe and Asia. It is cultivated in all temperate climates.

The ancient Greeks and Romans accredited the quince with many healing powers. There is a legend of a beautiful Grecian maid who discovered the true secret of making marmalade, and this was afterward served by maids of Athens to their sweethearts after the conquests.

The name marmalade is from the Portuguese, which is marmelo.

The quince is a fruit that cannot be eaten in its raw state, but is most delicious in jam, jelly marmalade and quince butter, and vies with apple and guava as the best fruit for jelly making.

The large, smooth fruit is the first choice, and it must be carefully handled as it bruises quickly; parts which are bruised very rapidly discolor to a dark brown. To keep the quinces any length of time, wipe them frequently with a dry cloth, and set on a wire tray so that there may be a free circulation of air around the place, and place in a cool, dry and well-ventilated room.

The seeds of the quince are rich in a mucilage-like matter, and they form a jelly-like paste when soaked in water.

FANCY QUINCE MARMALADE

Prepare the quinces as for Roman quince marmalade and measure the fruit. To four quarts of cooked quinces and juice add

One package of seedless raisins, One medium-sized bottle of maraschino cherries, cut into tiny bits, Two cups of finely chopped almonds or other nuts, Two and one-half quarts of granulated sugar.

Place in the preserving kettle and bring to a boil. Cook slowly until a thick marmalade and then fill into sterilized jars. Adjust the rubber and lid and seal. Process in a hot water bath for fifteen minutes and then store in a cool, dry place.

QUINCE JELLY

Wash the quinces and then cut in half, and remove the seeds and cores and pare. Cut the pared quince in thin slices and then place in a bowl and cover with cold water.

Place the parings and seeds of the quinces in a preserving kettle, and cover with cold water. Bring to a boil and cook until the parings are very soft. Mash frequently and turn into a jelly bag, and let drip.

Measure the quince juice or liquid and return it to the preserving kettle. Bring to a boil and cook for ten minutes. Then add three-quarters cup of sugar for each cup of juice. Stir to thoroughly dissolve the sugar and then bring to a boil and cook for ten minutes. Pour into sterilized glasses. Cool and cover with melted paraffin and store in the usual manner for jellies.

Now place the quinces which were cut into thin slices and cover with cold water in the preserving kettle, covering the sliced quinces with water two inches above the fruit in the kettle. Bring to a boil and then cook slowly until the sliced quinces are soft. Drain off the juice and then measure the cooked fruit. Return to the kettle and add

One quart of sugar, One cup of water

to every three quarts of cooked sliced quinces. Place on stove and cook slowly until a very thick jam. Fill in sterilized jars and adjust the rubber and lid and seal. Process in hot water bath for fifteen minutes and then cool and store.

Use the liquid strained from the cooked quinces for jelly, following the rule for quince jelly.

ROMAN QUINCE MARMALADE

Wash the quinces, and then pare and cut into thin slices. Place in a preserving kettle and cover with cold water. Place on the stove and cook until tender. Now place the parings, cores and seeds in a separate kettle and cover with cold water. Bring to a boil and cook slowly until the pulp is very soft. Strain and add this liquid to the quinces which are cooking. Cook the quinces until very soft. Then mash through a fine sieve.

Now measure this crushed pulp and juice and return to the preserving kettle. Bring to a boil and cook for fifteen minutes, and add two-thirds quart of sugar for every quart of the prepared quince pulp. Stir the sugar until it dissolves and then bring to a boil, and cook slowly until the mixture is a thick jam. Pour into sterilized glasses or bowls and cool. Cover with melted paraffin.

This Roman quince marmalade was accredited with the power to heal coughs and colds.

QUINCE CHIPS

Wash and pare one dozen quinces, and then cut into quarters and remove the cores. Now cut into thin slices and place in a preserving kettle, and cover with cold water. Cook until tender and then cover the parings, cores and seeds with cold water, and cook until very soft. Strain off the liquid and return this liquid to the preserving kettle and boil to reduce to two cups; then add four pounds of sugar. Stir to thoroughly dissolve the sugar and then boil until it forms a thread when tested from the prongs of a fork. Now add the well-drained quinces that have been cooked until they are tender, and let the mixture simmer for two hours.

Remove the kettle and set aside overnight. The next morning reheat the quinces and let boil for two hours.

Set aside for twenty-four hours and repeat for three days. Turn into a sieve or put through a colander to drain. When well drained and nearly dry, separate each piece of quince and roll in granulated sugar. Let dry in a warm room and then pack into boxes lined with wax paper. Place wax paper between the layers. The liquor drained from the quinces may be placed in glasses and stored for quince jelly. This delicious Greek confection was served at banquets and on all gala occasions.

BEEF CROQUETTES

One and one-half cups of finely cooked beef, One cup of very thick cream sauce, One teaspoon of salt, One teaspoon of paprika, One teaspoon of Worcestershire sauce, One-quarter teaspoon of mustard, Two tablespoons of grated onion.

Mix thoroughly and then form into croquettes and roll lightly in flour. Dip in beaten egg and then in fine crumbs, and fry until golden brown in hot fat.

SPANISH STEAK

Have the butcher cut two pounds from either the round or the chuck steak and then wipe with a damp cloth. Now pat well with flour and lay on a baking dish. Place in a hot oven and baste every ten minutes, using about one cup of boiling water. Cook for twenty minutes and then add

One cup of sliced onions, One cup of well-drained tomatoes.

Return to the oven and bake for fifteen minutes and then remove and season with salt and paprika and four tablespoons of grated cheese. Return to the oven for five minutes.

JUST A PIG'S HEAD AND SET OF FEET

Have the butcher split the head and then cleanse, removing the brain and tongue. Discard the eyes. Then wash in plenty of cold water and cleanse thoroughly. Place the head, feet and tongue in a large preserving kettle and cover with cold water and add

One and one-half cups of sliced onions, Two carrots, cut in dice, One and one-half cups of dried celery leaves, One-half ounce of celery seed, One-half ounce of mustard seed, One tablespoon of thyme, One tablespoon of sage, One tablespoon of sweet marjoram, One dozen whole allspice, One bunch of potherbs.

Bring to a boil and skim frequently and cook until the meat on the head and feet is tender. Remove the head, feet and tongue and boil the liquid for ten minutes to reduce. Strain and then measure. To two and one-half quarts of this stock add

One tablespoon of black pepper, Three tablespoons of salt, Two cups of oatmeal, Three cups of cornmeal, One cup of whole-wheat flour,

and then meat, chopped fine from the set of pig's feet. Cook slowly, stirring frequently. Cook until very thick, like mush, on the back part of the range, and then rinse a square loaf-shaped pan with cold water. Pour in the scrapple and then place the balance of the stock, three pints, in a preserving kettle and add one cup of vinegar. Bring to a boil and cook for fifteen minutes to reduce. Add the meat, removed from the head and cut into neat pieces. Rinse a loaf-shaped pan with cold water, and then pour in the mince. Set in a cool place to mould.

The scrapple may be formed into croquettes and dipped in flour and fried until golden brown, or it may be cut into thin slices and fried in the usual manner. Cut the head cheese in slices and serve with mustard sauce.

Cook the brains for breakfast or luncheon.

CANDY

TO MELT CHOCOLATE FOR DIPPING

Either the plain or sweet chocolate may be used for dipping. To prevent streaking or turning gray, the chocolate must be melted at a low temperature, so fill the lower part of the double boiler with boiling water. Place the top compartment in position, then add the chocolate which has been cut fine. Add one tablespoon of salad oil to each half-pound. Stir frequently until the chocolate melts and then dip in the fondant centres, nuts or pieces of candied fruit. Place to dry on a board which has been covered with oil cloth.

GINGER CRYSTALS

Soak three level tablespoons of gelatine in one-half cup of cold water for one hour. Then place in a saucepan that is free from grease

Two cups of sugar, One cup of water.

Bring to a boil and cook for five minutes, then add the prepared gelatine. Stir to dissolve thoroughly, then bring to a boil again and cook for twelve minutes. Remove from the fire and add

One tablespoon of lemon juice, Two-thirds cup of crystallized ginger, cut in tiny bits.

Rinse an oblong pan with cold water and drain well. Turn in the cooked mixture and set in a cool place for twelve hours to become firm. Then loosen from the pan and remove. Turn on the table and cut into blocks. Roll in granulated sugar and let stand to crystallize.

BON-BONS

The first thing to do is to prepare the fondant, which is easily done if you own a candy thermometer. Just place in a saucepan that is absolutely free from grease

Two cups of granulated sugar, One-fourth cup of white corn syrup, One-half cup of boiling water, One-half teaspoon of cream of tartar.

Adjust candy thermometer to side of saucepan.

Set in a warm place for a few minutes to melt the sugar and then stir well. Wipe the sides of the saucepan with a damp cloth to remove the sugar crystals. Place the saucepan on the stove and bring to a boil. Cook until it reaches 240 degrees on the candy thermometer. Remove from the stove. Pour on well oiled meat platter and let cool. When cool, work to a creamy mass and then knead like bread dough. Place in a bowl and let stand for one day to ripen in a cool place. Cover bowl with a cloth that has been wrung very dry from hot water. This fondant may be used between halves of English walnuts, as centres for chocolates or to cover almonds or pieces of fruit. It can also be used for dipping and making bon-bons.

SUGARLESS CANDY

This fruit paste is the invention of an old Italian fruit merchant who specialized years ago in crystallized fruits. Put through the food chopper

One-quarter pound of cocoanut, One-half pound of seedless raisins, One-half pound dates, figs, One pound shelled nuts, add two tablespoons syrup, form in balls and oblongs.

TO USE FONDANT FOR DIPPING

Place one-half of the fondant in the top part of a double boiler and fill the lower part with boiling water. Add about one tablespoon of boiling water to the fondant and stir continually to reduce to a thick cream. Dip in the pieces of nut, candied fruit or balls of plain-flavored fondant. Let dry on waxed paper or oil cloth covered board.

When the fondant becomes too dry for further dipping, scrape from the pan, using a wooden spoon and form into balls. Dip them in melted chocolate.

One-half pound of shelled peanuts, One-half pound of prunes, One-half pound of apricots, One-half pound of citron.

Mix and form into balls or cylinders. Roll in finely chopped cocoanut or finely chopped nuts; or line a tin box, such as the sugar wafers come in, with wax paper, and then fill with the fruit mixture. Press hard to make it firm and let stand for four hours. Remove from the box and cut in half-inch slices.

A box packed with an assortment of these delicious homemade candies will make a very desirable present.

CHRISTMAS DINNER

A SELECTION OF MENUS FOR FAMILY OF TEN PERSONS

No. 1

Celery Radishes Oyster Cocktail Fillets of Codfish Tartare Sauce Potato Balls Parsley Butter Pickled Cucumbers Chow-chow Roast Turkey, New England Filling Brown Gravy Cranberry Jelly Lettuce Canadian Dressing Plum Pudding Vanilla Sauce Coffee Nuts Raisins

No. 2

FOR FAMILY OF SIX

Home-made Piccalilli Water-cress Clear Tomato Soup Grilled Oysters Pan Broiled Chicken Bacon Garnish Brown Gravy Currant Jelly Sweet Potato Pone String Beans Lettuce Russian Dressing Mince Pie Coffee Nuts Raisins

No. 3

FOR FAMILY OF FOUR

Grape-fruit Cocktail Celery Fried Smelts Tartare Sauce Cole Slaw Baked Guinea Hen Brown Gravy Spiced Preserve Baked White Potatoes Creamed Onions Lettuce Sour Cream Dressing Pumpkin Pie Coffee Nuts Raisins

No. 4

FOR JUST US TWO

Grape-fruit Maraschino Panned Oysters Fillet of Halibut Creole Sauce Broiled Squab Bacon Garnish Currant Jelly Browned Sweet Potatoes Mashed Turnips Lettuce Mayonnaise Dressing Individual Mince Tarts Coffee Nuts Raisins

The marketing list will be as follows for Menu No. 1:

One bunch of celery containing six stalks. (It will be real economy to purchase the well-bleached celery, as this has less waste.) Two bunches of radishes, Fifty small oysters for the cocktails, One and one-half pounds of sliced cod, One-quarter peck of white potatoes, One-quarter peck of onions, Fifteen pound turkey, One bunch of parsley, One pound of cranberries, One-half peck of sweet potatoes, Two large cauliflower, One large head of lettuce, Home-made pickled cucumber and chowchow, Home-made plum pudding, One-half pound of almonds, One and one-half pounds of layer raisins.

FILLET OF CODFISH, TARTARE SAUCE

Divide slices into neat fillets and season and roll in flour. Dip in beaten egg and then roll in fine crumbs. Fry until golden brown in hot fat.

TARTARE SAUCE

Use eggless mayonnaise as a base for this sauce. Place in a soup plate

Three tablespoons of evaporated milk, One teaspoon of mustard, One teaspoon of paprika, One-quarter teaspoon of white pepper.

Mix and then beat one cup of salad oil and then add

One-half cup of finely chopped parsley, Three onions, grated, One large sour pickle, chopped fine, One tablespoon of vinegar, One teaspoon of salt.

Mix well and then serve cold.

In preparing the potato balls, use the left-over portion after making the balls into mashed potatoes. Cook the balls in boiling water, usually about ten minutes. Drain and then cover with a cloth to make mealy. Then roll in melted butter and sprinkle with finely chopped parsley.

CANDIED SWEET POTATOES

Cook the potatoes in their skins and then cool and remove the skins. Now place in heavy iron frying pan

One and one-half cups of syrup, One-half teaspoon of cinnamon, One-half teaspoon of nutmeg.

Bring to a boil and cook for five minutes. Add the sweet potatoes and baste continually with the syrup, allowing them to simmer slowly for twenty minutes. Do not cut or slice the potatoes.

PREPARING THE TURKEY

Select a full plump bird rather than a large lean one. Remove all pin-feathers and then singe and draw. Remove the neck and wash well in plenty of warm water. Prepare the following filling:

NEW ENGLAND FILLING

Put the coarse outside branches of the celery through the food chopper and add

One quart of onions, One-half bunch of parsley, One and one-quarter pounds of stale bread.

Turn into a bowl and add

One level tablespoon of salt, One level teaspoon of pepper, One and one-half teaspoons of poultry seasoning, One-half cup of melted shortening.

Mix thoroughly and then fill into the bird. Sew the opening with a darning needle and a stout string. Place part of the filling in the front of the breast bone, then draw the flap of skin over to the back and fasten. Now rub the bird well with shortening and pat one cup of flour over the breast, wings, thighs and legs. Place in large roasting pan and place in a hot oven. Let the turkey brown slightly, then turn the breast down, reducing the heat to moderate and commence to baste with prepared mixture. Baste every ten minutes, allowing the turkey one-half hour to heat and twenty minutes to the pound or about three and one-half hours.

LUM GUM GUE

Spread saltine crackers thickly with marshmallow whip. Now spread with jelly and top off with more marshmallow. Cover with finely chopped nuts. Place in hot oven to brown slightly.

CENTURY CHEESE SANDWICHES

One-half cup of cottage cheese, Two pimentoes, chopped fine, One onion, grated, One-half cup of finely chopped parsley, Four tablespoons of mayonnaise dressing, One teaspoon of salt, One teaspoon of paprika.

Mix and spread on thin slices of buttered bread. Place a crisp leaf of lettuce between bread crumbs. Cut diagonally across the sandwich, forming into triangles. Place a slice of pickle on top and serve.

FRUIT SANDWICHES

Chop fine

One-half cup of seeded raisins, One-half cup of figs, stones prunes or apricots, One tablespoon of syrup, One tablespoon of lemon juice.

Mix to blend thoroughly, then spread upon the butter-thin crackers. Cover with a second cracker and serve.

LACE COOKIES

Place in a mixing bowl

One cup of syrup, Four tablespoons of shortening, One egg, Three and one-half cups of oatmeal, Three-quarters cup of flour, One level tablespoon of baking powder, One teaspoon of vanilla.

Beat just enough to mix, then form into round balls and set three inches apart on well-greased baking sheet. Bake for fifteen minutes in moderate oven. Place one-half teaspoon of marshmallow on each cookie.

GRANDMOTHER'S FRUIT CAKE

Place in a mixing bowl

One cup of sugar, One cup of syrup, Three-quarters cup of shortening, Two eggs.

Cream until light and then add

Three tablespoons of cocoa, One tablespoon of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of cloves, Three-quarters cup of black coffee, Four cups of sifted flour, Three tablespoons of baking powder, Two cups of seeded raisins, One cup of finely chopped nuts, One-half cup of finely chopped citron, One-half cup of finely dried apricots, One-half cup of finely chopped stoned prunes.

Mix thoroughly, then grease the pan and line with three thicknesses of paper. Grease and flour the paper. Pour in the cake mixture and make smooth on top. Bake one and one-quarter hours in a slow oven. Set the baking pan in another one and add one cup of boiling water to the pan in which the cake pan is set.

This amount will make four and one-half pounds of cake, and it may be divided into two pans if so desired.

When the cake is cool, remove from the paper and spread with a good jam or preserve. Set in an air-tight can to blend. When ready to use, wipe the cake with a damp cloth and spread with chocolate or white icing.

MORAVIAN FRUIT CAKE

Place in a mixing bowl

Three-quarters cup of syrup, One-half cup of sugar, One-half cup of shortening, Two tablespoons of cocoa, Two teaspoons of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of ginger, One-half teaspoon of cloves, Three cups of flour, Two level tablespoons of baking powder, Three-quarters cup of milk, One egg.

Beat to mix and then add

One and one-half cups of seeded raisins, One cup of dried apples, chopped fine, One cup of finely chopped nuts, One-half cup of finely chopped citron.

Mix in the fruit thoroughly, then grease the pan and line with paper. Grease and flour the paper. Turn in the cake mixture and bake in a slow oven for one hour.

A SMALL FRUIT CAKE

Place in a mixing bowl

One-half cup of seeded raisins, One-half cup of finely chopped nuts, One-half cup of finely chopped citron, One-half cup of finely chopped apricots, One cup of syrup, One-half cup of brown sugar, One-half cup of shortening, One-half cup of cold coffee, One egg, Two and one-half cups of flour, Two tablespoons of baking powder.

Mix thoroughly and bake like a Moravian fruit cake.

A WAR CAKE OF 1865

Place in a mixing bowl

One and one-half cups of molasses, One cup of shortening, One cup of quince or peach preserves, One cup of finely chopped nuts, Three-quarters cup of finely chopped candied orange peel, One-half cup of finely chopped candied lemon peel, Three cups of seeded raisins, One tablespoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of cloves, Five cups of sifted flour, Three level tablespoons of baking powder, One egg, One and one-half cups of thin apple sauce.

Mix thoroughly and then grease the pan and line with paper. Grease and flour the paper, turn in the mixture and bake one and one-half hours in a slow oven.

TOM-TIDDLE GINGERBREAD

Place in a mixing bowl

One cup of molasses, One-half cup of brown sugar, One-half cup of shortening, One tablespoon of cinnamon, One teaspoon of ginger, One teaspoon of allspice.

Mix and then add

One cup of cold coffee, Four cups of sifted flour, Three level tablespoons of baking powder.

Beat to mix. Pour into greased and floured baking pan, cover with prepared crumbs and bake in a moderate oven for forty minutes.

TOASTED CHEESE SANDWICHES

Cut bread into strips the width of a finger. Toast them, place a thin slice of cheese on the toast and toast again. Dust with paprika.

DELMONTE DRESSING

Place in a mixing bowl

Four finely chopped pimentoes, One grated onion, Four tablespoons of finely chopped parsley, Seven tablespoons of salad oil, Three tablespoons of vinegar or lemon juice, One teaspoon of sugar, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of catsup.

Mix and then serve.

Leisurely preparation of the Christmas dinner makes for its success. Each family is an authority in itself as to the choice of the piece de resistance. Turkey, duck, goose, chicken, guinea hen, suckling pig, shoulder of fresh pork and the baked ham afford a splendid variety.

SUGGESTIVE MENUS

No. 1

Clear Tomato Soup Celery Roast Turkey Filling Brown Gravy Cranberry Jelly Mashed White Potatoes Creamed Onions Coleslaw Mince Pie Coffee

No. 2