Part 8

Three-quarters cup of sugar, One-half cup of water, Five tablespoons of shortening.

Place in a bowl and then add

One egg, Two cups of flour, Four teaspoons of baking powder, One-half teaspoon of salt, One cup of finely chopped rhubarb (raw).

Beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven.

VERMONT RHUBARB GRIDDLE CAKES

Soak stale bread in cold water to soften. Press very dry and then rub through a fine sieve. Now measure two cups and place in a bowl and add

One and one-half cups of sweetened rhubarb, One egg, One and three-quarters cups of sifted flour, Four teaspoons of baking powder, One teaspoon of salt, One tablespoon of shortening.

Mix well and then bake on a griddle and serve with sugar, cinnamon and butter or syrup.

RHUBARB GELATINE

Two cups of cold, cooked and sweetened rhubarb.

Add

Four level tablespoons of gelatine, Juice of one orange, One-half cup of water.

Add the gelatine to the mixture and then set aside for one-half hour to soften. Then heat slowly until the boiling point is reached, remove from the fire and pour into moulds. Let set until firm and then unmould and serve with whipped cream. Use a china or earthenware mould.

RHUBARB AND TAPIOCA PUDDING

Wash one-half cup of pearl tapioca in plenty of water to remove the starch. Place in a glass or earthenware baking dish and add four cups of cooked and sweetened rhubarb. Cook in the oven until the tapioca is transparent or soft. Place a meringue made of the white of one egg on top. Cool, and then serve.

RHUBARB DUMPLINGS

Roll the pastry out one-quarter inch thick and then cut into four-inch squares. Fill with pieces of rhubarb cut in one-half inch pieces, adding 2 tablespoons sugar. Fold the dough over, pressing it tightly, and then brush with egg-wash and bake in a slow oven for thirty minutes.

GINGER JELLY

Soak one-half package of gelatine in one cupful of cold water for thirty minutes and then add

Juice of one lemon, One orange, One-half cup of sugar, One cup of boiling water.

Beat thoroughly to mix and then let cool. Just before it begins to thicken stir in one-half cup of finely chopped candied ginger.

GINGER CREAM

Soak one-half box of gelatine in one and one-half cups of cold milk for one-half hour. Now add one-half cup of sugar and set in a pan of warm water. Stir until gelatine is dissolved and then set aside to cool. While cooling place

White of one egg, One-half glass of jelly

in a bowl and beat with a Dover egg-beater until light and fluffy. Add one-half cup of finely shredded candied ginger and then cooled gelatine. Whip until it begins to thicken and then pour into moulds to become firm.

NOTE.--Do not add the gelatine mixture to the fruit whip until just before it thickens.

GINGER DELICACIES

The West Indians make and serve many delicious desserts and conserves made with ginger. Either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops. Ask for stem ginger, as this kind is less apt to be stringy and coarse.

To prepare: Soak the ginger in warm water over night and then in the morning wash, using a vegetable brush. Now scrape well and then place in fresh water enough to cover--and cook gently on the back of the stove until tender. Or it may be placed in the fireless cooker over night. When the root is tender, place

Three cupfuls of sugar, Three-quarters cup of water, Juice of one lemon

in a saucepan and bring to a boil. Cook for ten minutes and then add the ginger. Now place where it will just keep warm and simmer until the syrup is absorbed. Remove and stand in a cool place for two days. Reheat and then drain on a sieve and roll in sugar. Pack in an air-tight tin box and the ginger will keep indefinitely.

PINEAPPLE MOUSSE

Drain and mince sufficient pineapple fine to measure two cups. Put through a fine sieve and then place in a bowl; place whites of two eggs in a second bowl and add one glass of apple jelly. Beat until very stiff. Whip one cup of cream stiff and add one-half cup of sugar. Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed. Pour into two-quart mould and cover with wax paper; then place on the lid, and use one pint of salt to two and one-half pints of finely crushed ice, to set the mousse to freeze.

TO STUFF DATES WITH GINGER

Remove the stones from the dates and then fill the centre With a piece of candied ginger. Press firmly and then roll between the hands to restore to shape of date. Roll the finished date in granulated sugar. Prunes may be used to replace the dates.

EGGLESS MAYONNAISE

Place in soup plate

Two tablespoons evaporated milk, One-half teaspoon mustard, One-half teaspoon paprika.

Blend by beating with fork and when smooth add slowly three-quarters cup of salad oil. Beat hard for few minutes. Now add

One teaspoon sugar, One teaspoon salt, One teaspoon vinegar.

Then beat again until thoroughly mixed.

COOKED SALAD DRESSING

One-half cup of vinegar, Three-quarters cup of water, Three level tablespoons of cornstarch.

Dissolve the starch in the water and add the vinegar and bring to a boil. Cook for three minutes and then remove, and add

One egg, One teaspoon of salt, One teaspoon of paprika, Three-quarters teaspoon of mustard, One teaspoon of sugar.

Beat to mix and then beat in one cup of sour cream. This dressing may be used on potatoes, chicken and celery salad and with cold meat or plain lettuce.

FROZEN LEMON CUSTARD

Place in a saucepan

One quart of milk, One-half cup of cornstarch.

Stir until dissolved and then bring to a boil. Cook for ten minutes. Remove from the fire and add

Three well-beaten eggs.

Beat to thoroughly mix, then cool. Now grate the rind lightly from one lemon. Place in a bowl and add

Juice of three lemons, Juice of one orange, One and one-half cups of sugar.

Blend well and when ready to freeze beat the lemon mixture into the custard. Add the lemon mixture very slowly. Freeze in the usual manner, using three parts of ice to one of salt. Pack, and then set aside for two hours to ripen.

GINGER-ALE SALAD

Soak four tablespoons of gelatine in four tablespoons of cold water for twenty minutes. Now add to the gelatine one-half cup of boiling ginger-ale. Stir until gelatine is dissolved and then strain. Add the balance of the one pint bottle of ginger-ale. Let cool, and then rinse off mould in ice water to thoroughly chill, and then coat the mould with the gelatine by pouring in about one-quarter cup and turning the mould until it is thoroughly coated. Now place pieces of preserved ginger in designs in the bottom of the mould, also using a few maraschino cherries. Pour a little gelatine over this and then when firm pour in sufficient gelatine to form a layer. Repeat this until the mould is filled. In warm weather pack the mould in salt and ice mixture for quick results.

EGG SALAD

Shred one head of lettuce very fine and then place in a bowl and add

One onion, One green pepper, chopped very fine, One cooked carrot, diced, One cup of mayonnaise.

Mix and then garnish with four hard-boiled eggs, cut in slices. Dust with paprika.

THOUSAND ISLAND DRESSING

One-half cup salad oil, Juice of one lemon, Juice of one orange, One-half green pepper, chopped fine, One-half medium sized onion, chopped fine, Two teaspoons salt, One teaspoon paprika, One-half teaspoon mustard, One pimento chopped fine.

Blend well.

SALAD DRESSING

To make mayonnaise dressing, break one egg in a bowl and then add

Two teaspoons of vinegar, One teaspoon of sugar, One teaspoon of paprika, One-half teaspoon of mustard.

Beat with Dover beater to mix and then have some one pour in slowly one cup of oil while you beat the mixture with a steady motion.

CUCUMBER SALAD

Pare the cucumbers and then cut into thin slices and cover with two tablespoons of salt and cracked ice for one hour. Wash and then drain. Now shred fine the coarse green leaves of the lettuce. Arrange the cucumbers on the prepared lettuce and serve with sour cream dressing.

FRUIT SALAD

Pare and cut into dice

Two oranges, Two apples, Three bananas.

Place in a bowl and add one cup of cocoanut and toss gently to mix. Now place in a nest of lettuce. Prepare a fruit salad dressing of

One cup of sugar, One cup of water, Juice of one orange, Juice of one lemon, Three level tablespoons of cornstarch.

Dissolve the sugar and starch and bring to a boil. Cook for five minutes and then remove from the fire, and add yolk of one egg. Beat hard to mix and then fold in the stiffly beaten white of one egg. Cool, and then pour over the fruit salad. Garnish with maraschino cherries. This amount of salad will serve eight persons.

COLESLAW

Shred a head of cabbage fine and place in salted water for one-half hour. Drain well and then add

Two green peppers, chopped fine, One cup of mayonnaise, One tablespoon of salt, One tablespoon of paprika, One-quarter cup of vinegar.

Mix.

SALMON SALAD

Open a can of salmon and then drain and remove the bones and add

Two green peppers, chopped fine, One onion, chopped fine.

Mix, shred the coarse outer green leaves of the lettuce fine and then line a bowl with crisp lettuce. Place the shredded lettuce in the nest and then the prepared salmon. Serve with sliced hard-boiled egg and mayonnaise dressing.

POACHED EGGS ON FRENCH TOAST

Trim the crust from slices of bread and then dip in the following:

One cup of milk, One egg.

Beat to mix and then fry the bread until golden brown in hot fat. Poach the eggs and then lift on a napkin to drain. Then roll gently on the French toast. Cover with a cream sauce and garnish with finely shredded parsley.

PICKLED EGGS

Hard boil one-half dozen eggs. Cook until tender one bunch of beets. Turn into a pan of cold water and then remove the skins and cut into thick slices. Place in a dish and add four large onions, cut in thin slices. Now place in a saucepan

Four tablespoons of sugar, One teaspoon of salt, One-half teaspoon of paprika, One cup of vinegar, One-half cup of water.

Bring to a boil and cook for ten minutes. Pour over the beets. Add the hard-boiled eggs.

OMELET

Place the yolks of three eggs in a bowl and add

Two tablespoons of milk, One-half cup of prepared bread crumbs, Two tablespoons of finely minced parsley, One teaspoon of salt, One-half teaspoon of pepper.

Mix and then cut and fold in the stiffly beaten whites of three eggs and then place four tablespoons of shortening in a frying pan. When fat is smoking hot pour in the omelet and cook gently until firm, then turn either by lifting or rolling, using the cake-turner or a spatula, or it can be turned into another hot pan, containing one tablespoon of shortening, then fold and roll.

How to prepare the bread: Soak stale bread in hot water to soften and then place in a cloth and squeeze very dry.

DEVILED EGGS, PARISIENNE

Boil one egg hard for each person, cut in half, cutting the length of the egg. Rub the yolks through a fine sieve into a bowl and then add to every six eggs

One-half cup of finely chopped ham, One onion, grated, One green pepper, chopped fine, One and one-half teaspoons of salt, One teaspoon of paprika, One-half teaspoon of mustard, Six tablespoons of mayonnaise dressing.

Mix and then fill back into the whites of the eggs. Mould up very high and then roll in finely grated cheese and dust with paprika. Roll in wax-paper. Set in ice-box until ready to serve.

BAKED OMELET

Place in a bowl

Yolks of four eggs, One cup of thick cream sauce, One teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of finely chopped parsley.

Beat to mix thoroughly and then cut and fold in the stiffly beaten whites of four eggs. Pour in a baking or casserole dish and bake in a moderate oven until firm in the centre. Garnish with strips of bacon and serve with cheese sauce.

To make cheese sauce: Place three tablespoons of grated cheese in a cup of cream sauce.

MORAVIAN OMELET

Soak one-half cup of sifted stale bread crumbs in one-half cup of milk, adding

One-half teaspoon of salt, One-quarter teaspoon of pepper, One teaspoon of grated onion, One tablespoon of finely minced parsley, Three well-beaten eggs.

Mix thoroughly and then heat four tablespoons of shortening in a frying pan until smoking hot and then pour in the mixture. Reduce the heat and cook until set. Fold and turn and then roll. Turn on a hot platter. This amount will serve two persons.

CHEESE CUTLETS

Place in a saucepan

One and one-half cups of milk, Nine level tablespoons of flour.

Stir to dissolve the flour and then bring to a boil. Cook for two minutes and then add

One-quarter pound of cheese, cut fine.

Stir until the cheese is melted and then remove from the fire and add

One small onion grated, One teaspoon of paprika, One and one-half teaspoons of salt.

Turn on a greased platter and set to cool. Mould. It takes about four hours to become firm enough to mould into cutlets. Mould into shape and then roll in flour and dip in beaten egg, then in fine crumbs and fry until golden brown in hot fat. Garnish with watercress.

COUNTRY CHEESE SANDWICHES

Place one cup of country or buttermilk cheese in a bowl and add

One-half cup of thick mayonnaise, One onion, chopped very fine, One green pepper, chopped very fine, Two teaspoons of salt, Two teaspoons of paprika, One-half teaspoon mustard.

Mix thoroughly and then spread the rye bread with English butter, and then spread the filling between the slices of bread and cut into finger-width strips.

CHEESE SANDWICHES

Place in a bowl

One-half cup of grated cheese, and then add One tablespoon of grated onion, Two tablespoons of finely minced green peppers, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of mustard, Six tablespoons of mayonnaise dressing.

Mix thoroughly and then spread between the bread as prepared for bread and butter sandwiches.

A FEW POINTERS ABOUT VEGETABLES

Do not oversalt vegetables. Never salt while cooking; too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content.

Add just sufficient boiling water to cover and then bring to a boil. Then cook slowly until tender. Do not cover the saucepan in which the vegetables are cooking. This condenses the steam which contains the volatile oils and thus darkens the vegetable.

PUREE OF PEAS

Rub one cup of cooked peas through a sieve and add

One cup of milk, One-half cup of water, One tablespoon of cornstarch, One teaspoon of grated onions, One teaspoon of finely chopped parsley.

Dissolve the starch in the water and add the balance of the ingredients to the pea puree. Bring to a boil and cook for five minutes. Season with salt and pepper and serve with croutons or toast, slices of bread cut in half-inch blocks.

PEA SOUFFLE

Place in a bowl

One cup of thick cream sauce,

and then rub

Four tablespoons of cooked peas through a sieve.

Now add

Five tablespoons of bread crumbs, One teaspoon of grated onion, One-half teaspoon of salt, One-quarter teaspoon of pepper, Yolks of two eggs.

Beat to mix, then fold in the stiffly beaten whites of the two eggs. Pour into a greased baking dish and bake in a moderate oven until firm in the centre. Serve at once. This dish replaces meat.

PEA PUDDING

Put four tablespoons of peas through a sieve and then place in a bowl and add

One cup of thick cream sauce, Four tablespoons of fine bread crumbs, One well beaten egg, One teaspoon of finely minced parsley, One teaspoon of grated onions, One-half teaspoon of paprika, One-half teaspoon of salt.

Mix to blend, then pour in well-greased custard cups. Bake until firm in the centre. Serve in cups, or turn out on a slice of toast and cover with cream of hollandaise sauce.

NOTE.--Set the pudding in a pan containing warm water while baking.

BAKED DRIED CORN

Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water. Simmer slowly until tender and then drain and season with

One small onion, minced fine, Two tablespoons of dried parsley, One teaspoon of salt, One-half teaspoon of white pepper.

Place in a casserole dish and cover with one and a half cups of cream sauce. Sprinkle with fine bread crumbs and one tablespoon of finely grated cheese. Bake for twenty minutes in the oven. This dish replaces meat for luncheon.

SQUASH

SQUASH AU GRATIN

Wash, pare and cut the squash into pieces, discarding the seeds. Steam until tender and then drain well and stand on the back of the range to dry. Now rub the pulp through a sieve. Measure and add to each cup of pulp

One well-beaten egg, Two tablespoons of butter, One teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of milk, One tablespoon of finely minced parsley.

Pour into well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese. Bake in a slow oven for twenty minutes.

SQUASH CAKES

Wash and cut the squash into pieces and then cook until tender in boiling water, then drain and rub pulp through sieve. Now measure and place in a bowl

One cup of prepared squash, One well-beaten egg, One tablespoon of shortening, One-half cup of milk, One and one-half cups of flour, Two tablespoons of baking powder, One-half teaspoon of salt, One-half teaspoon of paprika, One tablespoon of minced parsley.

Beat to mix and then bake as if for griddle cakes on a hot griddle. Serve with maple syrup.

SQUASH SOUFFLE

One cup of prepared squash pulp, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One tablespoon of melted butter, Two teaspoons of salt, One teaspoon of paprika, One cup of very thick cream sauce, Yolks of two eggs.

Beat to blend and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased individual custard cups and set in a pan of warm water. Bake slowly in a moderate oven until firm in the centre, usually about twenty minutes. Let stand about three minutes after removing from the oven and then turn on a slice of toast and cover with cheese sauce and serve.

SQUASH ITALIENNE

One and one-half cups of prepared squash pulp, One and one-half teaspoons of salt, One teaspoon of paprika, Two tablespoons of finely minced parsley, Two tablespoons of finely minced onions.

Mix thoroughly and then dice two ounces of salt pork. Brown the salt pork nicely and then drain off about one-half of the fat in the pan. Turn the squash mixture on the salt pork and heat and serve.

SQUASH PIE

Wash and then cut the squash into pieces and then boil until tender and drain; rub the pulp through sieve. Measure, and to each cup add

One cup of sugar, Two tablespoons of melted butter, Two well-beaten eggs, One cup of milk, One-half teaspoon of nutmeg.

Beat well to mix and then pour in a pie tin which has been lined with plain pastry. Sprinkle one-half cup of currants over the top and bake for one-half hour in a slow oven.

BAKED SQUASH

Cut a slice from the top of the squash and remove the seeds and the string fibre. Now add

One tablespoon of melted butter, One-half teaspoon of salt, One-half teaspoon of paprika.

Cover closely with a lid and then bake in a slow oven until the pulp is tender, usually about thirty minutes. Remove the lip and scoop out the pulp with a spoon, piling it into a hot vegetable dish, and garnish with finely chopped parsley and then serve.

SQUASH BISCUIT

Place in a bowl

Three and one-half cups of sifted flour, One teaspoon of salt, Five teaspoons of baking powder.

Sift to mix and then rub in five tablespoons of shortening and mix to a dough with one cup of prepared squash pulp. Work to a dough and blend evenly, then roll out on a slightly floured board three-quarters of an inch thick. Cut and brush the tops with milk and bake in a hot oven for fifteen minutes.

Squash may be used to replace potatoes when making bread. Add one cup of squash pulp to ginger-bread, or when making small cakes it will be found to be delicious when used this way.

OMELET IN TOMATO CASES

Select firm tomatoes and then cut a slice from the tops and with a spoon carefully remove the centres. Place the tomato in well-greased custard cups and then break in a bowl four eggs; then add

Four tablespoons of water, One teaspoon of salt, One-half teaspoon of pepper.

Beat to mix and then fill into the prepared tomato. Sprinkle one teaspoon of fine bread crumbs on top of each tomato and add

One teaspoon of butter, Dash of paprika.

Set the custard cups in a baking pan and place in a hot oven and bake for twenty minutes. Turn on a slice of toast and cover with cream sauce.

BAKED TOMATOES, CHELSEA

Select firm tomatoes and cut a slice from the tops and scoop out the centres with a spoon. Now grease custard cups and place the tomatoes in the cups. Now shred very fine one ounce of dried beef. Divide into the four tomatoes. Break in a mixing bowl

Two eggs.

Then add

Three-quarters cup of milk, One-half teaspoon of salt, One-half teaspoon of paprika, One teaspoon of grated onion, Two teaspoons of finely minced parsley.

Beat to mix and then chop fine the pulp from the tomatoes. Place one teaspoon of this pulp in each tomato.

TOMATOES, COUNTRY STYLE

Select smooth, firm tomatoes cut in half and then place in a deep dish. Cover with cracked ice and serve with the following dressing:

COUNTRY DRESSING

Place in a bowl

Three tablespoons of salad oil, One tablespoon of vinegar, One teaspoon of sugar, One teaspoon of salt, One-half teaspoon of white pepper, One-quarter teaspoon of mustard.

Beat until creamy and then serve ice cold.

TOMATO FRITTERS

Select firm tomatoes and then cut in one-half inch slices. Dip in the prepared batter and then fry until golden brown. Serve with cream sauce.

How to prepare the batter: Place one egg in a bowl and add

One cup of water, One teaspoon of salt, One-half teaspoon of pepper.

Beat to mix and then add

Two tablespoons of grated onions, One and one-half cups of flour, Two teaspoons of baking powder.

Beat to a smooth batter and then dip the tomatoes into it. Fry quickly until golden brown.

SPINACH

Let us first begin with the washing of the spinach. Take your cleanser and scour out the sink and then scald it with boiling water. Now place a clean cloth over the drain and turn the spinach into the sink. Use plenty of lukewarm water to wash with. This is necessary to free these crinky little leaves from the sand and grit. Now rinse in plenty of cold water to crisp it. Shake the spinach dry and place in a deep saucepan and cover and then steam gently until tender. Do not add any water. In this manner the spinach is virtually cooked in its own juices. Now turn into a chopping bowl and chop fine and then rub through a coarse sieve and it is ready for use. You must prepare and cook the spinach early in the day, so that you will have time to properly prepare it, and then, when it is wanted, simply reheat it.

SPINACH A LA MODE

Prepare and cook the spinach as given above and then turn into a sieve and let drain, with a weight, for three hours. Now chop fine and then place one tablespoon of bacon or sausage fat in the frying pan and add

One small onion, minced very fine, The prepared spinach.

Heat slowly until very hot and then season with salt and pepper. Lift to a hot platter and garnish with a slice of hard-boiled egg.

SPINACH PUDDING

Cook the spinach as directed in the above methods and then add

One cup of creamed sauce, One tablespoon of grated onion, One cup of fine bread crumbs, One and one-half teaspoons of salt, One teaspoon of paprika.