Part 14

Take 2 tablespoons of butter and sift onto them lightly 2 cups of flour in which 1 heaping teaspoon of baking powder is mixed, and with freshly washed, cool hands mix the flour and butter thoroughly together, then pour on slowly, stirring with a wooden spoon, 1 cup of milk; with most flours this cup of milk or a very little less will make the biscuit dough of the proper consistency, but if too thin or too thick, judgment must be used, as the dough should be so that with well-floured hands it can scarcely be handled, but can with rapid motions be made into a roll which will keep its shape when put on a well-floured bread board. It should then be rolled lightly with a roller to the thickness of three quarters of an inch, and with a biscuit cutter, the edge of which should be dipped in flour before using, cut the rounds quickly out and place them at once in a shallow buttered pan and set in the oven. They should be properly cooked in eighteen or twenty minutes. The smallest sized baking powder tin is exactly the right size for a biscuit cutter.

This same recipe makes dumplings, strawberry short-cake, and the top of vegetable pies.

POP OVERS

Mix 1 saltspoon of salt with 1 cup of flour, and add slowly enough from 1 cup of milk to just make a smooth paste; stir this well, then add the remaining milk and the beaten yolk of 1 egg, and then the white whisked to a stiff froth. Put the batter in buttered gem pans or earthenware cups, and cook in the oven about twenty-five minutes, or until browned and standing very high. Serve at once.

GRAHAM GEMS

Mix 2 cups of whole wheat flour, 1/2 teaspoon of salt, 1 tablespoon of sugar, and stir onto this 1 cup of milk containing the beaten yolks of 2 eggs, then add the beaten whites of the eggs, and put in hot buttered gem pans. Bake about twenty-five minutes.

TENNESSEE CORN BREAD

Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of granulated sugar, and 1 cup of milk; mix 1/2 cup of white flour, 1 cup of yellow corn meal, and 3 teaspoons of baking powder, and sift these into the milk, stirring constantly. The batter should be thin enough to spread readily when poured into the inch-deep baking pan. Just before pouring in the batter put 1 tablespoon of butter in the baking tin and when it melts, stir the batter into it; this is the secret of crisp brown bottom crust and was learned from an old negro cook. Bake twenty minutes to half an hour or until tinged with brown.

SOUTHERN RICE MUFFINS

With 1 cup of boiled rice put 1 cup of milk, 1 tablespoon of butter, the beaten yolks of 2 eggs, 1 1/2 cups of flour, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1 heaping teaspoon of baking powder. After mixing well add the well-beaten whites of the eggs, pour into hot buttered gem pans, and bake in a quick oven from twenty to twenty-five minutes.

RICE GRIDDLECAKES

Mix well together 2 eggs, 2 cups of milk, 1/2 teaspoon of salt, 1 tablespoon of sugar, 2 cups of flour, 2 teaspoons of baking powder, and 1 1/2 cups of boiled rice. Bake on a hot buttered griddle, browning both sides.

CORN CAKES

In 1 1/2 cups of sour milk put 1 teaspoon of soda, 1 beaten egg, 1 tablespoon of sugar, 1 teaspoon of salt, 1 scant 1/2 cup of white flour, and thicken with enough yellow corn meal to make a thin batter. Fry a golden brown on a hot buttered griddle.

WHEAT CAKES

Beat 2 eggs lightly and pour over them 2 cups of milk; mix 2 teaspoons of baking powder with 2 cups of flour and 1/2 teaspoon of salt, and sift lightly into the milk, stirring constantly. Cook in small pancakes on a hot buttered griddle.

GINGERBREAD

Beat the yolks of 2 eggs lightly, melt 1/2 cup of butter and add to the eggs, then stir in 1/2 cup of milk, 1 teaspoon of soda, and 1 1/2 cups of dark molasses. Then add slowly 3 cups of sifted flour and 1 tablespoon of ginger, and after beating the whites of the eggs to a stiff froth stir them in with a fork. Bake in an inch-deep baking pan in a slow oven for three quarters of an hour.

SUNDAY MORNING WAFFLES

Beat 2 eggs thoroughly, and add to them 2 cups of milk and 1 saltspoon of salt, and sift into the milk 2 cups of flour containing 2 heaping teaspoons of baking powder, stirring constantly. Some flour thickens more than others, and if more must be added sift it before stirring in. The secret of the excellence of waffles is not getting the batter too thick; it must spread readily when put upon the iron but not run. Melt 1 tablespoon of butter and put it in the batter at the last moment. Butter the hot waffle iron, using a bristle brush an inch or so wide for the purpose, over half-fill the iron with batter (using a large spoon), let one side brown, and then turn, to brown the other. Divide into the four parts indicated by the iron and serve with maple syrup.

God made all the creatures And gave them our love and our fear, To give sign that we and they Are His children,--one family here.

Robert Browning.

PLUM PUDDING AND MINCE PIE

PLUM PUDDING

Blanch 1 cup of almonds and 1/2 cup of Brazil nuts, and put them through a fine grinder; add to them 1 cup of blanched chopped walnuts, and mix with these 2 cups of very fine bread crumbs, 1/2 cup of butter, 1/2 cup of brown sugar, the grated rind of 3 lemons (washed well before grating), 2 cups of seedless raisins, 2 cups of currants, 2 cups of light Sultana raisins, 1 cup of mixed candied peel finely shredded, and when well blended stir into this six slightly beaten eggs and 1 teaspoon of salt. Put in a pudding basin and steam or boil for eight hours; boil several hours to reheat the day it is to be used. Serve with brandy sauce and nun's butter.

PLUM PUDDING SAUCE

Beat 1 egg until very light, stir into it 1 cup of sugar, and when blended add 3 tablespoons of boiling water and cook over boiling water for five minutes, adding 1 wineglass of brandy during the last two minutes' cooking.

NUN'S BUTTER

Beat 1/2 cup of butter until creamy, and add slowly to it 1 cup of powdered (or granulated) sugar. Add 1 tablespoon of vanilla, lemon, or brandy, and a sprinkling of grated nutmeg.

MINCE PIE

Bake 3 large apples, and press them through a sieve to remove skins and cores; grate the rinds from 3 lemons, and add this and the juice of the lemons to the apple pulp; wash, pick over, and bruise in a mortar 1 cup of currants; stone 2 cups of raisins, and cut them in slices. Mix these all well together, chop into them 1 cup of butter (or cocoanut butter), a little salt, 4 cups of brown sugar, 1 tablespoon of candied lemon peel, 1 tablespoon of candied citron, and 1 tablespoon of candied orange peel, all well minced, and after stirring well, add 2 tablespoons of orange marmalade and 1/2 cup of good brandy. Put in sealed glass jars, cover with wax or brandied paper before the jar is closed, and use for pies in two weeks.

"Wilt thou draw near the Nature of the gods? Draw near them in being merciful. Sweet mercy is nobility's true badge."

Shakspere.

MENUS

Menus in a cook-book are perhaps not always worth the space devoted to them, but as the beginner in Vegetarianism often finds the arranging of a menu in such a way that it does not depart too far from the accustomed manner of serving food the most difficult part of the task she has set herself, a few menus are here given, more with an idea of showing what dishes are most suitable as Entremets, Piecès de Resistance, and Entrées, than with the thought that they will be followed absolutely, for they can of course be changed in many ways, and very much simplified for ordinary use, and amplified for formal occasions.

THANKSGIVING DINNER

FRESH MUSHROOM COCKTAIL

PIMOLAS CELERY

...

CREAM OF ARTICHOKES

CRACKERS RADISHES

...

ASPARAGUS IN DUTCH BUTTER

...

MICHAELMAS LOAF

MASHED POTATOES ROAST SWEET POTATOES CRANBERRY SAUCE BAKED CELERY

...

TOMATO SALAD WITH MAYONNAISE

...

FROZEN CRANBERRY PUNCH

MINCE PIE PUMPKIN PIE NUTS AND RAISINS FRUIT

COFFEE

CHRISTMAS DINNER

PIMENTO COCKTAIL OLIVES

...

MUSHROOM STEW

CRACKERS CELERY

...

FRIED EGG-PLANT WITH SAUCE TARTARE

...

CHRISTMAS LOAF

POTATOES SOUFFLÉ GLAZED ONIONS

CHILLED APPLE SAUCE

...

CRÊME DE MENTHE PUNCH

...

WALDORF SALAD

...

PLUM PUDDING

BRANDT SAUCE HARD SAUCE

...

NUTS RAISINS FRUIT

COFFEE

EASTER DINNER

CREAM OF GREEN PEA IN CUPS

...

FRESH MUSHROOM PATTIES

...

ROAST NUT AND BARLEY LOAF

CREAMED NEW POTATOES MINT SAUCE

NEW PEAS PAYSANNE

...

FRUIT SHERBET

...

DESSERT

A DOZEN DINNERS

BLACK BEAN SOUP OLIVES

...

JERUSALEM ARTICHOKES IN BUTTER

STUFFED TOMATOES GERMAN SPINACH DELMONICO POTATOES

...

LETTUCE SALAD

...

DESSERT

----====||||====----

BEET SAVOURY

...

TOMATO-OKRA SOUP

SMALL CRACKERS CELERY

...

GLORIFIED CARROTS

...

ASPARAGUS TIPS IN BUTTER

POTATO CASES PEAS

...

DESSERT

----====||||====----

CREAM OF CARROTS

GREEN PEAS IN PATTY CASES

...

BRUSSELS SPROUTS WITH CHESTNUTS TURNIPS WITH POTATO CREAMED ONIONS

...

NARRAGANSETT SALAD

...

DESSERT

----====||||====----

CALCUTTA BISQUE

...

TOMATOES CASINO

...

STEAMED NUT LOAF WITH CAPER SAUCE

LEEKS IN BUTTER ROAST POTATOES

...

CELERY SALAD

...

DESSERT

----====||||====----

HEILBRONN SOUP

...

BUTTON MUSHROOMS IN TIMBALE CASES

...

CELERY IN CASSEROLE

POTATO CROQUETTES SPINACH SOUFFLÉ

...

PIMENTO SALAD

...

DESSERT

----====||||====----

CLEAR CONSOMMÉ CROUTONS

...

GLOBE ARTICHOKE WITH SAUCE HOLLANDAISE

...

STUFFED PEPPERS POTATO STRAWS

GRILLED TOMATOES

...

WATERCRESS SALAD

...

DESSERT

----====||||====----

CREAM OF GREEN PEA

...

FRESH ASPARAGUS ON TOAST

...

STUFFED CUCUMBERS.

NEW POTATOES, CREAMED DEVILLED TOMATOES

...

MUSHROOMS IN CASES

...

DESSERT

----====||||====----

MULLIGATAWNY SOUP

...

LADIES CABBAGE IN RAMEKINS

...

CHESTNUT PURÉE

MOCK NEW POTATOES CREAMED BEETS

...

FETTICUS SALAD

...

DESSERT

----====||||====----

JULIENNE SOUP

...

CREAMED SALSIFY PATTIES

...

MUSHROOMS IN CASSEROLE

MASHED POTATOES GREEN STRING BEANS

...

BANANA FRITTERS

...

DESSERT

----====||||====----

CREAM OF CELERY

OLIVES RADISHES

...

CHESTNUTS IN CASES

...

BRUSSELS SPROUTS CREAMED

ROAST POTATOES FRENCH BEANS

CREOLE CROQUETTES

...

CELERY SALAD

...

DESSERT

----====||||====----

COCKIE-LEEKIE SOUP

...

FRIED ARTICHOKES TARTARE

...

ITALIAN CAULIFLOWER RICED POTATOES

NUT CROQUETTES

...

RUSSIAN CUCUMBER SALAD

...

DESSERT

----====||||====----

PURÉE MONGOLE

OLIVES

...

ESCALLOPED POTATOES VEGETABLE CASSEROLE

...

CELERY PATTIES

...

ROMAINE SALAD

...

DESSERT

A DOZEN LUNCHEONS

CREAM OF CORN IN CUPS

...

EGG TIMBALES WITH TOMATO SAUCE

...

ARTICHOKES VINAIGRETTE

...

DESSERT

----====||||====----

BUTTON MUSHROOM COCKTAILS IN PEPPER CASES

...

BAKED CELERY

PEAS IN CASES POTATO NUT CROQUETTES

...

ITALIAN SALAD

...

DESSERT

----====||||====----

CREAM OF SPINACH

...

FRIED EGG-PLANT WITH TOMATO SAUCE

...

SPINACH WITH CHEESE, IN PATTY CASES

POTATOES AU GRATIN

...

GRAPE-FRUIT SALAD

...

DESSERT

----====||||====----

BROWN BREAD SAVOURY

...

CLEAR CONSOMMÉ IN CUPS

...

EGGS CARMELITE FRIED POTATOES SOUFFLÉ CAULIFLOWER FRITTERS

...

LETTUCE-PIMENTO SALAD WITH CHEESE BALLS

...

DESSERT

----====||||====----

TOMATO-CORN CREAM

...

FILLED MUSHROOMS STUFFED PEPPERS CREAMED TOMATOES POTATOES AND CHEESE

...

CHERRY SALAD

...

DESSERT

----====||||====----

TOMATO-MAYONNAISE SAVOURY

...

CREAM OF RICE

...

BOILED BANANAS WITH TOMATO SAUCE MUSHROOM LOAF PHILADELPHIA SALAD

...

DESSERT

----====||||====----

CREAMED PIMENTOS

...

SALSIFY IN COQUILLES

...

MUSHROOMS SUR CLOCHE

...

PINEAPPLE AND CELERY SALAD

...

DESSERT

----====||||====----

CANTON STEW

...

NUT CROQUETTES WITH SAUCE

...

RICE CZARINA POTATOES IN CRADLES

...

PINK-EGG SALAD

...

DESSERT

----====||||====----

PIMENTO COCKTAIL

...

CORN IN TOMATO CASES

...

MACARONI BIANCA

...

SPECIAL MIXED SALAD

...

DESSERT

----====||||====----

CAPER SAVOURY

...

CREAM OF ARTICHOKE

...

CHOP SUEY ITALIAN CROQUETTES

...

POLISH SALAD

...

DESSERT

----====||||====----

FRESH MUSHROOM COCKTAIL

...

LIMA BEAN CREAM IN CUPS

...

BORDEAUX PIE PARISIAN POTATOES

...

ASPARAGUS VINAIGRETTE

...

DESSERT

----====||||====----

CREOLE SAVOURY

...

CARROTS DELMONICO EN CASES

...

MUSHROOMS IN CASSEROLE

STUFFED TOMATOES POTATOES DUCHESSE

...

ARTICHOKE SALAD

...

DESSERT

The wolf also shall dwell with the lamb, and the leopard shall lie down with the kid; and the calf and the young lion and the fatling together; and a little child shall lead them.

And the cow and the bear shall feed; their young ones shall lie down together; and the lion shall eat straw like the ox.

And the sucking child shall play on the hole of the asp, and the weaned child shall put his hand on the cockatrice' den.

They shall not hurt nor destroy in all my holy mountain: for the earth shall be full of the knowledge of the Lord, as the waters cover the sea.

Isaiah xi, 6-9.

INDEX

Introduction, 11 The Kitchen, 29 The Dining Room, 35 Seasoning, 39 Measuring, 39 Thickening, 40 An Herb Garden, 40 Gelatine, 41 Fat for Frying, 41 Canned Goods, 41

SOUPS

Vegetable Stock, 45 A Simple Consommé, 45 Clear Bouillon, 46 Cream of Artichoke, 47 with Nasturtiums, 47 Lima Beans, 50 Carrot and Onion, 52 Carrots, 53 Cauliflower, 53 Celery, 54 Cheese, 53 Chestnut, 55 Corn, 55 Curry, 56 Lentil, 59 Onion, 61 Green Pea, 63 Rice, 65 Spinach, 67 Tomato, 70 Vegetable, 74 Soup, Asparagus, 48 Barley and Tomato, 48 Black Bean, 48 Belgian, 49 Plain Bean, 49 Brown Bean, 49 Red Bean, 50 Dutch Cabbage, 51 Calcutta Bisque, 51 Canton Stew, 51 Carrot Broth, 52 Chestnut, 54 Cockie-Leekie, 56 Creole, 56 Florentine, 57 Heilbronn, 57 Julienne, 58 Red Lentil, 58 Purée Mongole, 59 Hungarian, 59 Mushroom Bisque, 60 Mushroom, 60 Mushroom Stew, 61 Noodle, 61 Okra, 61 Onion au Fromage, 62 New Green Pea, 62 Split Pea, 63 Princess, 64 Potato, 64 German Potato, 64 Potato (Flora), 65 Rice and Tomato, 65 Rice-Okra, 66 Salsify (Oyster Plant), 66 Spinach-Tomato, 67 Sorrel (French), 68 Sorrel (German), 68 St. Germaine, 68 Spaghetti, 69 Scotch Broth, 69 Spanish Tomato, 70 Tomato-Tapioca, 70 Tomato and Corn, 71 Tomato-Macaroni, 71 Tomato, 71 Tomato-Okra, 71 Mulligatawny, 72 Vegetable No. 1, 72 Vegetable No. 2, 73 Vegetable No. 3, 73 Vegetable No. 4, 73 Vegetable No. 5, 74 Vegetable Marrow, 75

VEGETABLES

Artichokes (Jerusalem) in Butter, 79 au Gratin, 79 with Tomato Sauce, 79 with French Sauce, 80 Fritters, 80 Fried, 80 French Fried, 80 Tartare, 81 Fried with Tomato Sauce, 81 Lyonnaise, 81 Purée, 81 Newburg, 82 Artichokes (Globe), 82 to steam, 83 to boil, 83 with Mushrooms, 84 Vinaigrette, 84 Fonds, 84 Asparagus, 85 with White Sauce, 85 with Dutch Butter, 85 Tips, 86 White, 86 Vinaigrette, 86 Fried Tips, 86 Tips with White Sauce, 87 in Bread Cases, 87 Escalloped, 87 Apples, Griddled, 88 Apple Fritters, 88 Bananas, boiled, 88 with Tomatoes, 88 Banana Fritters, 89 Boston Beans, 89 Beans, Green String, 90 Golden Wax, 90 French, 90 Deutschland, 90 Florentine, 91 and Corn, 91 Italian, 91 Spanish, 92 Lima, 92 Lima Hollandaise, 93 Lima Creamed, 93 Lima Sauquetash, 93 Beets, 94 Creamed, 94 Virginia, 94 Piquant, 95 German, 95 Pickled, 95 Brussels Sprouts, 96 in Dutch Butter, 96 with Celery, 96 with Chestnuts, 97 Lyonnaise, 97 Creamed, 97 in Bread Cases, 97 Cabbage, 98 New England, 98 Western, 98 Sarmas, 99 Lichtenstein, 99 Lady, 100 Cold Slaw, 100 German Red, 100 Hungarian, 100 Pickled Red, 101 Carrots, Creamed, 101 with Potatoes, 102 Sauté, 102 Glorified, 102 Glazed, 103 Delmonico, 103 Soufflé, 104 Cauliflower, 104 Creamed, 104 au Gratin, 105 German, 105 Italian, 105 Fritters, 105 Celery, Creamed, 106 in Brown Sauce, 106 in Casserole, 106 Baked, 107 Cêpes, 107 Corn, Boiled, 108 Roasted, 108 Pudding, 108 in Cases, 108 Creole, 109 and Tomato Pie, 109 Chowder, 109 Rhode Island Escallop, 110 Cucumbers, Stewed, 110 Stuffed, 110 Egg Plant with Sauce Tartare, 111 with Tomato Sauce, 111 Endive, Creamed, 111 Kohlrabi, 112 au Gratin, 112 Lentils, Egyptian, 112 German, 113 Lentil Pie, 112 Leeks, 113 Mushrooms, 114 Stewed, 114 German, 114 Newburg, 115 on Toast, 115 Grilled, 116 Sur Cloche, 116 in Casserole, 116 Filled, 117 with Truffles, 117 with Peas, 117 with Onions, 117 with Egg, 118 Canned, 118 Czarina, 119 Mushroom and Chestnut Ragout, 115 Loaf, 119 Okra, Stewed, 120 Okra and Grilled Tomatoes, 120 with Tomato Sauce, 120 and Tomato Escallop, 120 Onions, Boiled, 121 Creamed, 121 with Brown Sauce, 121 au Gratin, 122 with Cheese, 122 Escalloped, 122 Baked with Chestnuts, 122 Soufflé, 123 Bordeaux, 123 and Tomato Escallop, 124 Beatrice, 124 Stuffed, 124 Fried, 125 French Fried, 125 in Potato Cradles, 126 Small, 126 Glazed, 126 and Apples, 126 Parsnips, Boiled, 127 in Butter, 127 Fried, 127 French Fried, 127 Broiled, 128 Peas, Green, 128 Paysanne, 128 Canned, 128 with Onion, 128 Peppers, Stuffed, 129 with Mushrooms, 129 with Rice, 129 with Egg, 130 with Corn, 130 Escalloped with Corn, 130 Fried, 131 Pimentos, Creamed, 131 Rolled, 131 with Okra, 132 with Tomato, 132 Potatoes, 132 Mashed, 133 in cases, 133 Soufflé, 134 Riced, 134 Mashed with Onion, 135 Baked, 135 Roast, 135 Denver, 135 Broiled, 136 Fried Soufflé, 136 Whole Fried, 136 French Fried, 137 Parisian, 137 Lyonnaise, 138 German Fried, 138 Creamed, 139 Escalloped, 139 Delmonico, 140 Oak Hill, 140 Heilbronn, 140 Curried, 142 Rennequin, 142 and Cheese, 143 Escallop with Onion, 143 New, in Butter, 143 Creamed New, 144 Baked New, 144 Mock New, 144 Potato Fritters, 134 Straws, 137 Cradles, 138 Savoury, 139 Cakes, 141 Hash, 141 Omelet, 141 Fricassee, 142 Saratoga Chips, 137 Sweet Potatoes, Boiled, 145 Baked, 145 Mashed, 145 Soufflé, 145 Escalloped, 146 Stuffed, 146 Maryland, 147 Candied, 148 Griddled, 148 Fried, 148 French Fried, 148 Glazed, 149 Sweet Potato Pie, 146 Texas, 147 Salsify (Oyster Plant), 149 English, 149 in Coquilles, 149 Escalloped, 150 Tartare, 150 Black, 150 Spinach, 150 German, 151 with White Sauce, 151 with Rhubarb, 151 Italian, 152 Novelty, 152 Soufflé, 152 Squash, Baked, 153 California, 153 Tomatoes, Stewed, 153 Escalloped, 154 Breaded, 154 Fried, 154 Devilled, 155 Creamed, 155 Baked with Mushrooms, 156 with Nut Force-meat, 156 Stuffed with Egg and Peppers, 156 Baked with Peppers, 156 Filled with Egg, 157 Stuffed with Spinach, 157 with Macaroni, 158 and Onion, 158 Casino, 159 Indienne, 159 with Eggs, 159 Curried, 159 Savoury, 160 Creole, 160 and Hominy, 161 Loaf, 160 American Rarebit, 158 Turnips, Stewed, 161 Mashed, 162 with Potato, 162 au Gratin, 162 Ragout of, 162 Parisian, 163 Teltower Rübchen, 163

VEGETABLE COMBINATIONS

Chop Suey, 167 Colcannon, 167 Macedoine of Vegetables, 167 Canned, 168 Vegetable Chowder, 168 Hash, 169 Stew, 169 Casserole, 170 Ragout, 171 Vegetable Pie St. Georges, 169 Bordeaux, 171 New Orleans Stew, 172 Curry, Indian, 172 Lentils, 173 Succotash, 173 Creole, 173 Various, 174

NUT DISHES

Chestnuts, Italian, 177 Purée, 177 Peanut Purée, 178 Michaelmas Loaf, 178 Christmas Loaf, 178 Nut and Barley Loaf (Roast), 179 Nut and Barley Loaf (Steamed), 179 and Hominy Loaf, 179 and Fruit Loaf, 180 Foundation Loaf, 180 Nut Hash, 181

RICE, MACARONI, ETC.

Rice, Boiled, 185 Baked, 185 Indian, 185 Spanish, 186 Tomato Stew, 186 Fried, 186 Escalloped, 186 and Cheese, 187 and Tomatoes Baked, 187 Italian, 187 au Gratin, 188 Omelet, 188 Czarina, 188 Savoury, 189 Unpolished, 189 Pearl Barley, 189 Macaroni, American, 190 au Gratin, 190 Bianca, 190 Italian, 191 Baked Italian, 192 with Tomato and Onion, 191 Mexican, 192 and Cheese, 192 Rarebit, 192 Spaghetti, 193 Noodles, 193 German, 194 Italian, 194

CROQUETTES

Croquettes, Bean, 197 Cheese, 197 Swiss Cheese, 197 Chestnut, 198 Egg, 198 Farina, 198 Hominy, 199 Lentil, 199 Macaroni, 199 Italian, 200 Tomato, 200 Dried Pea, 201 Nut and Potato, 201 and Salsify, 201 and Cocoanut, 202 Potato, 202 with Cheese, 202 Savoury, 202 Mashed, 203 Creole, 203 Sweet, 203 Rice, 204 Sweetened, 203 Pink, 204 Curried, 204 Carolina, 204 English Savoury, 205 Mixed Vegetable, 205

TIMBALES AND PATTIES

Timbales, Corn, 210 Egg, 209 Egg-Tomato, 209 Pea, 210 Potato, 211 and Cheese, 210 Rice, 211 Savoury Egg, 209 Patties, Artichoke, 211 Asparagus, 212 Celery, 212 Chestnut, 212 Green Pea, 212 Egg, 213 Macedoine, 213 Mushroom, 213 Canned, 213

SAUCES

Caramel for Colouring, 217 Reduced Vinegar, 217 Sauce Bernaise, 217 Black Butter, 218 Bread, 218 Brown, 218 Various Brown, 219 Bordelaise, 219 Curry, 219 Caper, 220 Cheese, 220 Cucumber, 220 Devilled, 221 Egg, 221 French, 221 German, 221 Egg, 222 Herb, 222 Hollandaise, 222 Horse-Radish, 222 Maître d'Hôtel, 223 Mint, 223 Nut, 223 Onion, 224 Parsley, 224 Provençal, 224 Piquant, 225 Ravigote, 225 Robert, 225 Spanish, 225 Spinach, 226 Tartare, 227 Tomato, 227 with other Vegetables, 227 with Nuts, 227 with Egg, 228 Vinaigrette, 228 White, 228 Drawn Butter, 219 Dutch Butter, 220 Parsley Butter, 224 Salad Dressing, 257 Mayonnaise, 258

EGGS

Eggs, Boiled, 231 Fried, 231 Poached, 232 with Gravy, 232 Indienne, 232 Waldorf, 232 Scrambled, 233 with Cheese, 233 with Mushrooms, etc., 233 Savoury, 233 Indienne, 234 Spanish, 234 Shirred, 234 with Tomatoes, 234 Griddled, 235 Carmelite, 237 with Potato, 237 Newburg, 237 Lyonnaise, 238 Devilled, 238 Japanese, 238 Golden Rod, 239 Frothed, 239 Fried Stuffed, 239 Carolina, 240 Münchner, 241 in Marinade, 241 Parisienne, 241 Perigord, 241 with Cheese, 242 Mornay, 242 Creamed, 242 Omar Pasha, 243 Turkish, 243 Beurre-Noir, 243 Creole, 244 in Savoury Butter, 244 Escalloped, 245 Omelet, Plain, 235 Soufflé, 235 Baked, 236 Herb, 236 Cheese, 236 Rum, 236 Swiss Egg Toast, 240 Canuck Egg Toast, 245 Egg Mould, 245

CHEESE

Cheese Ramekins, 249 Baked with Bread, 249 Fondu, 249 Relish, 250 Méringues, 250 Creamed, 250 Pancakes, 250 Cottage, 251 Liptauer, 252 Camembert, 253 Dreams, 253 Roquefort Gourmet, 253 Grated, 253 Rarebit, Welsh, 251 Bachelor's, 251 Delmonico, 252 Pink, 252

SALADS