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T X ALFRED ROPER,
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MINNEAPOLIS, MINN.
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PRINTER, aUO
305 HENNEPIN AVE. 5^
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LIBRARY OF CONGRESS.
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UNITED STATES OF AMERICA.
 COOKING SCHOOL RECIPES.

COMPILED E_"

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MISS BARNES,
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FOR

Minneapolis and St. Paul Classes.

/
MINNEAPOLIS, MINN.

ALFRED ROPER, PRINTER, 305 HENNEPIN AVE.

18 9 0.
 ^
V
Copyrighted 1890,

BY
Miss Amy Barnes.
 "To be a good cook means the knowledge of all fruits, herbs,
balms and spices and of all that is healing and sweet
;
in fields
and groves, savory in meats. It means carefulness, inventive-
ness, watchfulness, willingness and readiness of appliance. It
means the economy of your great grandmother and the science
ofmodern chemists it means much tasting and no wasting it
;
;

means English thoroughness, French art and Arabian hospitality

it means, in you are to be perfectly and always ladies,
fine, that

and you are to see that everybody has something

(loaf givers),

nice to eaf'—Ruskin.
 ABBREVIATIONS.

Tbsp. stands for Tablespoonf ul. m. stands for minute,

tsp. " " teaspoonful. h. " " hour.
ssp " " saltspoonful. qt. " " quart.

c.
" " cupful. pt. " " pint.

TABLE.

4 saltspoonfuls = 1 teaspoonful.
3 teaspoonf uls = 1 tablespoonful.
8 tablespoonfuls = 1 gill.
2 gills = 1 cup.
2 cups. = 1 pint.
2 pints. = 1 quart.

TABLE OF WEIGHTS AND MEASUKES.

4 cupfuls of flour =
1 pound.

2 " solid buttor =

1 pound.
2 " granulated sugar 1 pound.=
3 " meal - 1 pound.
1 pint of milk or water — 1 pound.
1 " chopped meat, packed tightly = I pound.
10 medium eggs, 9 large eggs = 1 pound.
1 round tablespoonful of butter = 1 ounce.
1 hp. tablespoonful of sugar = 1 ounce.
1 tablespoonful of liquid = ^ ounce.
1 small bottle of Burnett's Extra = 12 teaspoonfule.
4 tablespoonfuls of liquid = 1 wineglass or 34 cup.
1 speck = 1^ of teaspoonful or % saltspoonful.
 INTRODUCTION.

Food is that which nourishes the body.

Cooking is the preparation of food by the aid of
heat.
We cook our food to make it more digestable and
more palatable.

Measuring.

The following rules are given as helps in measu-

ering exactly:
The teaspoon and tablespoons used in these
salt,

recipes, are the size of the silver spoons now in

general use. By reference to the table the
relative size will be quickly seen. A spoonful of
any kind of seasoning, spice, soda, cream of
tartar, salt, etc., is measured by taking up a spoonful
lightly, and leveling it with a knife. Flour,
sugar, butter, meal, baking powder, etc., are
measured rounding.
A rounding spoonful is measured by taking a
spoonful of the material, and lightly shaking till
the material is as convex on the top as the spoon
is concave.
6 INTRODUCTION.

One-half a spoonful is one divided lengthwise

of the spoon.
One-fourth, one-half of that, etc.

A speck is3^ of a teaspoonful.

Cupfuls and fractions of cupfuls should alwaj^'S
be measured exactly level.
Flour should be sifted before measuring.
Butter always packed down tightly in measur-
ing.
A spoonful of melted butter is measured after
melting.
A spoonful of butter melted is measured before
melting.
Thebeaded tin-measuring cups make the
measuring much easier and more exact.

Mixing.

There are three kinds of mixing stirring, beat-

ing and folding.
We stir when we wish to blend two or more
ingredients, as butter and sugar for cake; flour
and milk in a batter, etc. To stir, keep the spoon
in the mixture, resting the tip of the spoon on the
bottom of the bowl, move the spoon in circles, and
at the same time mash the mixture with the back
of the spoon on the sides of the bowl.
We beat to entangle air in the mixture, as in
eggs, or a batter. To beat a mixture, tip the bowl
slightly, move the spoon in circles, so that the
 INTRODUCTION 7

edge of the spoon scrapes the sides of the bowl

with a long, quick flop, bring the spoon up through
the mixture into the air, and down again into the
mixture on the opposite side.
"We/oZd to avoid breaking the air cells, as when
beaten whites of eggs or whipped cream are to be
mixed with other material. To fold, turn the mix-
ture over with the spoon, cut through, lifting the
part from below up and over, fold gently, and not
stir round and round.

Simmering is cooking in a liquid at the sim-

mering point. That of water is 180°, F. Meats
cooked in water, when the juice is desired in the
meat, should beput into boiling water for a
few minutes, this hardens the albumen on the
entire surface, and forms a coating, through which
the juice cannot escape. After this has been done,
place the water where it will simmer till the meat
is tender. Eggs should always be simmered, when
cooked in water.
Boiling is cooking in a liquid at the boiling
point. Water boils at 212°, F.; milk at 196°, F.
Boiling water softens the woody fiber of vege-
tables, breaks the starch cells and cooks the starch.
So we boil all vegetables and cereals when cooked
in a liquid, and always cook them at a temperature
equal to that of boiling water.
Baking is cooking by dry heat, as in an oven.
The heat of the oven varies from a cool oven,
8 INTRODUCTION.

which would be 150°, F., to a hot oven, which

reaches 400°, F.
Here are a few simple tests for telling the heat
of the oven.
Put a piece of white paper into the oven, and
note the number of minutes it takes it to become
colored.
For sponge and pound cake, the paper
cake,
should become light yellow in five minutes, for cup
cake, the paper should become dark yellow, for
bread and pastry, the paper should become dark
brown.
Muffins made with eggs, and baking-powder, the
paper should become dark brown in four minutes.
For water gems, and baking-powder biscuit, the
paper should become dark brown in one minute.
When meat cannot be cooked directly exposed
to the fire, as in a tin kitchen, or in a gas stove,
which is true roasUng, put it into a hot oven at
then reduce the heat a little. Baste often, and
first,

have the ventilator of the oven open.

Broiling cooking with the article directly ex-
is

posed to a hot fire. The fire should be bright and

clear, and, if a coal fire, the drafts should all be
open. The success of broiling consists in constant
turning. A general rule is to turn every ten
seconds. A double broiler is the most convenient
utensil for broiling.
Frying is cooking by immersion in hot fat.
 INTRODUCTION. 9

Cottolene is the best fat for frying, next lard, or

lardand drippings.
For potatoes or oysters, the fat should be hot
enough to brown a small piece of bread the size of a
crouton in 30 seconds, or at 400°, F.
For croquettes and all breaded articles, 380°, F
or hot enough to brown the bread in 40 seconds.
For fritters, etc., 350°, F., or hot enough to
brown the bread in 60 seconds.
Never use the fat unless fully heated. Drain
all articles after frying on coarse brown paper.
Use a frying kettle and a basket for all small
articles.
Avoid an accident when using fat by moving it
always with caution, and being careful not to spill
it on the stove. Strain always after using.
 SOUPS.

Soups may be divided into two classes; those

made with stock and those made without. As
stock forms the foundation of many soups and
sauces, the process of making should be thoroughly
understood.

General Directions for Making Soup Stock.

The meats used in making soup stock should

contain gelatine, osmazome and fat.
Gelatine is found in bones, gristly portions of
flesh and skin. It is not especially nutritious, has
little flavor, but causes the stock to become a jelly
when cold.
Osmazome gives to every kind of meat its dis-

tinctive flavor, and is found in the lean of beef,

mutton, and fowls. We find more osmazome in the
flesh of old animals than young, and most in the
brown meats.
Fat should be used only in small quantities in
soup stock. Much fat spoils the delicate flavors of
the soup.
The marrow of the shin bone is the best fat to
10
 SOUPS. 11

use. The browned fat of roast beef gives a fine

flavor, but mutton, liam and turkey fat should be
avoided.
Cuts of meed for soup sioch Select a piece
from shin, shank, or lower part of the round from
beef or veal; from the fore-quarter and neck of
mutton. Fowls are better than chickens.
Use any kind of cooked meat, one, or several
kinds mixed, avoiding much ham. The greater
the number of kinds used, the finer will be the
flavor.
Eemove any burnt or tainted portions, and the
greater part of the fat.

Use a soup digester for making soup stock. This

is a porcelain-lined, iron kettle, with a tight-fitting
cover. If this is used, the liquor will evaporate
but little and the fine flavor is retained.
The next best thing to a soup digester is a gran-
ite ware kettle with a tight-fitting cover.

To prepare ilie siock. If raw meat is used wipe

itwith a wet cloth; cut it into small pieces. Saw
the bones into small pieces.
Put the fat in the bottom of the kettle, then th©
bones and the meat on top.
Add one quart of cold water to one pound of meat
and bones, one and one-half pints of water, if
wholly cooked meat is used.
Kemember that cold water draws out the juice
of the meat, while hoi water hardens the albumen
12 SOUPS.

on til© outside and prevents the juice from coming

out.
'Let the stock stand on the back of the rang© for
an hour, to draw out the juices of the meat. When
the water becomes quite red move the kettle to-
ward the hotter part of the store, and bring the
water slowly to the boiling point. Then set it

where it will simmer for six or eight hours.

Cooking high temperature will dissolve the
at a
lime in the bones and cloudy the soup. To extract
the greatest amount of nutriment from the meat it
must cook slowly and evenly.
"A soup fast boiled
Is a soup half spoiled,"

Vegetables, herbs and spices, improve the stock.

Use in the following proportions:
To every quart of water use one tablespoonf ul of
carrot, turnip, celery and onion, a sprig of thyme,
summer savory, sweet marjoram and parsley, one
leaf sage and bay leaf, or one teaspooful of the mixed
herbs, one small bit of celery root or saltspoonful
celery seed, two peppercorns, two allspice berries,
two whole cloves, one teaspoonful of salt.
Cut the vegetables, after washing and paring,
into small cubes.
Use always the whole herbs and spices, never
the ground.
To
get a dark broivn, richly colored stock, re-
serve a portion of the meat, dredge it with flour
 SOUPS. 13

and brown in a portion of the fat or a little butter,

before adding it to the water.
Frying the vegetables in the fat, till brown, hui
not black, improves the flavor of the stock.
A tablespoonful oi caramel will improve the
color, or use Madame Perrin's
Pate Frangaise.
When the soup stock has cooked, strain through
a fine strainer into an earthen bowl or jar.
Let it cool quickly, and it will keep longer.
In summer time it is best not to cook the veget-
ables with the stock as it will sour more quickly.
When the stock is cold there will be three por-
tortions ; the sediment at the bottom, then a clear
has been sufficient gelatine in the
jelly if there
meat, and the fat on the top. Remove the fat
carefully and use for drippings. The jelly is for
clear soups and sauces. The sediment for brown
soups and sauces, or vegetable soups.

To Clear Soups.

If for any reason the stock is not as clear as is

desired, use for every four quarts of soup stock, the
whites of two eggs. Beat the eggs and stir into the
stock. Bring it slowly to a boil and then set it
back immediately where it will only simmer for
one half an hour.
Then strain through a napkin, or jelly-bag.
Great care should be used to prevent a rapid
boiling, as it is impossible to clear a soup that has
14 SOUPS.

been made cloudy by rapid boiling at this time.

Soup stock will keep a week or sometimes long-
er in winter; two or three days in summer.
Soup stock will keep longer when the fat re-
mains over the top, excluding the air.
By scalding the stock every two or three days it
can be kept for a much longer time.
To remove small particles of fat from a jelly
stock, which would make it cloudy, pass a napkin
wet in hot water, over the top. The heat will melt
the fat, and the cloth quickly absorb it.
To remove fat from a soup when hot, pass strips
of porous brown paper over the surface White
stock is made from chicken or veal.

Thickening foe Soups.

If a soup is desired thick, but clear, use arrow

root, corn starch, or "Tapioca Exotique."
Of arrowroot use one tablespoonful mixed with
one cupful of cold stock till smooth, then stir into
one quart boiling stock and cook one half hour.
Use corn starch in the same way, but this will
always give a little cloudiness to the soup.
Use one tablespoonful of "Tapioca Exotique"
sprinkled into one quart boiling stock, for a clear
gelatinous soup, and cook one half hour. In this the
grains will always be perceptible, but it is very nice
for a thick or clear soup.
For white and cream soups, rice, bread, barley,
 SOUPS. 15

flour, corn starch, arrowroot, and "Tapioca Exot-

ique" are used.
For a hroivn thick soup the flour is first browned
in a dry pan, or browned with an equal volume of
hot butter.
In either way the flour should be stirred con-
stantly to prevent scorching.
The dry browned flour may always be kept on
hand.

Bouillon.

Clear beef from round, 5 lbs. Cinnamon, 1 inch stick.

Cold water, 2 quarts. Salt, Wi teaspoonfuls.
Onion, 2 tablespoonfuls. Parsley, 1 sprig.
" Thyme,
Turnip, 2 1 sprig.
2
" Summer Savory, 1 sprig.
Celery,
Whites of Eggs, 2. Bay leaf, 1.
Peppercorns, 12. Sage leaf, 1.
Whole cloves, 4.
•

Remove the fat from the meat, and cut the meat
into small pieces. Reserve one fourth of the meat
and put the remainder into the soup kettle with
the cold water, let it stand on the back of the stove
for an hour, then bring it sloivly to a boil, and set
it back where it will simmer for six hours. A
slight bubbling on one side of the kettle will be
sufficient.
At the end of that time add the vegetables,
herbs and spices, and cook an hour longer. When
this time has passed, strain, and set away to cool.
In the morning remove the fat, and put the stock
16 SOUPS.

into the soup kettle, add the reserved raw beef,

chopped yery fine, and the whites of eggs beaten.
Place on the stove and heat slowly, stirring occa-
sioaally. When it begins to boil, remove to a
place where it will keep just below the boiling
point for one hour, then add more salt and pepper,
if needed and strain through a napkin.

Use one half box of gelatine soaked in one cupful

of cold water, if more body is desired. Add with
the whites of eggs.
Serve in soup plates if for dinner, or in cups if
for luncheon or evening parties.

Consomme

Beef shank or lower part of round Par8lej% 1 sprig.

4 lbs. Thyme, 2 sprigs.
Shin of veal, 4 lbs. Summer savory, 2 sprigs,
'
Fowl, 5 lbs. Bay leaves, 3.

Cold water, 6 quarts. Sage leaves, 2.

Onion, 1 large. Peppercorns, 40.
Chopped carrots, 4 tablespoonfuls Cloves, 6.
''
Chopped Turnip, 4 Cinnamon, 3 inch sticks.
Chopped celery, 4 " Mace, 1 blade.
Salt, 2
" Allspice berries, 10.
*'
Butter, 4 Whites of Eggs, 2.

Wipe the meat and cut into small pieces, reserv-

ing one-fourth of the beef. Saw the bones into
small pieces.
Put a small quantity of the fat into the soup
kettle,and then the bones, and the meat on top.
Add the water, and let the kettle stand on the
back of the stove for one hour. Wash and pare
 SOUPS. 17

the vegetables and cut into small cubes, fry-

in the butter till add to the stock.
light brown, then
Dredge the reserved beef with flour and brown it
in the remaining butter, and then add to the stock.
Simmer tw^o houl'S then add the fowl, which has been
cleaned thoroughly. Simmer till the fowl is ten-
der, then remove have imparted a good
it. It will
flavor to the stock. When the stock has simmered
six or eight hours, strain through a fine strainer,
and put it where it will cool quickly. In the
morning it will be a jelly. Remove every particle
of fat, put the jelly into a sauce pan, add th©
whites of eggs, beaten light, heat slowly to the
boiling point, then keep it just below that for
one half an hour. Then it should be clear, with the
whites of eggs cooked in one dry stiff mass. Add
salt and pepper if needed. Strain through a nap-
kin. Serve clear, or it may be garnished.

Consomme with Macaroni.

Consomme, 1 quart. Salt,l teaspoonful.
Macaroni, 3 sticks. Boiling water, 1 quart.

Boil the maccaroni in the water with the salt for

half an hoar. Thenand pour several quarts
drain,
of cold water over it. Place on a board, and cut in-
to one incli to one-eighth inch pieces. Bring the
consomme to a boil, add the maccaroni, and when
hot, serve. Vermicelli, rice, barley, and French
paste may be used in the same way. Use one
18 SOUPS.

tablespoonfnl of rice or barley to one quart of

stock. Boil rice half hour; vermicelli, or French
paste, ten minutes; barley, five hours.

Consomme with Green Peas.

Consomme. 3 pints. Boiling water, 2 qnarts.

Fresh green peas, or teaspoonf ul.
Salt, 1
French canned peas, 1 capful.

the fresh peas in the water with the salt

Boil
for twenty minutes, or till tender, drain and add to
the consomme. Boil gently five minutes. If French
peas are used drain, and pour cold water over
them, then proceed as for fresh peas.

Consomme with Asparagus.

Asparagus tops, M pint. Boiling water, 1 quart.
Consomme, 1 quart. Salt, 1 teaspoonful.

Use the and boil in the

delicate asparagus tops,
water with the salt for fifteen minutes. Drain, and
put into a sauce pan with the consomme. Boil
gently five minutes and serve.

Consomme a la Koyale.

Consomme, 1 quart. Salt, }i teaspoonful.

Eggs, 2. Milk, 2 tablespoonfuls.

Beat the eggs smooth, add salt and milk.

till

Turn into a buttered cup. Set the cup into a pan

of warm water, and bake in a slow oven. When a
 SOUPS. 19

knife, put down through the center will come out

dry, it is Set away to cool.
done. When cold,
cut into thin slices and then cut into pretty shapes
with vegetable cutters. Put them into the soup tu-
reen and pour the hot soup over it.

Julienne Soup.
Clear stock, 2 quarts. Lettuce, finely shredded, 1 pint.
Turnips, carrots and celery, mixed Sorrel Vs. cupful.
1 pint.

Cut the vegetables into fine strips, one inch long.

Shred the lettuce and sorrel very fine. Cook the
vegetables in boiling, salted water till tender, and
drain. It will take one half hour. Put the lettuce
with one cupful of boiling water iiito a sauce pan,
boil ten minutes,and drain. Wash the sorrel and
cover with cold water. Bring the stock to a boil,
add vegetables, lettuce and sorrel, and more salt
and pepper if needed, boil gently fifteen minutes
and serve.
Other kinds of vegetables may be substituted in
varying quantities, green peas, cauliflower, onions,
etc.

Scotch Broth.
Neck of mutton, 2 ibs. Cold water, 2 quarts.
Carrots, turnips, onions and eel- Flour, 1 tablespoonful.
ery, mixed, 1 cupful. Batter, 1 "
Chopped parsley, 1 tablespoonful. Salt, 2 teaspoonf nls.
Pearl barley, 1 cupful. Pepper, 2 saltspoonfuls.

Cut the meat into small pieces and remov* the

20 SOUPS.

fat. Cut the vegetables into one-fourth inch cubes.

Chop the parsley fine. Soak the barley over night.
Put the meat into a sauce pan, add vegetables,
barley, three pints of water, salt and pepper. Put
the bones into another sauce pan and add one pint
of water. Simmer both mixtures three hours. Then
cook the butter and flour together till smooth and
frothy, add some of the soup till thin enough to
pour, then turn into the soup, add the liquor
in which the bones wer© cooked, and the parsley,
and serve.
The success of this soup depends upon the long,
slow cooking, and upon the vegetables and meat
being in small pieces. Then it is very nice.

Impekial Soup.

Chicken Stock, 1 quart. Butter, 2 tablespoonfuls.

Cream, 1 pint. Salt, VA teaspoonfuls.
Stale bread, I/2
pint. Pepper, 1 saltspoonful.
Breast of fowl, Ya. Clove. 1.

Yolks of eggs, 4. Parslej', 1 sprig.

Carrot, 1 tablespoonful. Thyme, 1 sprig.
Onion, " Cinnamon, 1 inch
1 stick.
"
Celery, 1 Mace, 1 blade.
Flour, 1

Clean a fowl and cover with three quarts cold wa-

ter. Simmer two or three hours, till tender. Re-
move the fowl and reduce the stock to three pints.
Strain and set away to cool. When cold, remove
the put the quart of stock into a sauce pan with
fat,

the bread free from crust. Simmer one hour. Put

 SOUPS. 21

the vegetables, cutfine, with the butter, into a fry-

ing pan, cook slowly twenty minutes, being careful
not to burn them. Then skim out the vegetables
and put them into a musjin bag with the herbs and
spice. This is to keep them from coloring the
soup. Cook with the stock for the remainder of the
hour.
Add the flour to the butter remaining in the pan,
cook till smooth and frothy, and then add to the
soup. Add the salt and pepper. Then chop the
breast of the fowl very fine and then pound to a
powder. At the end of the hour remove the bag
of vegetables from the soup, put in the powdered
chicken, add one a half cupfuls of the cream, and
when hot strain through a puree strainer, then a
French fine sieve.
Eeturn to the fire in a double boiler. Beat the
yolks of the eggs, add the remaining one half cupful
of cream, and when the soup is hot, turn it in, stirr-
ing as you do so. Cook one minute, or till the egg
stiffens. Add more salt and pepper if needed, and
serve.

White Soup.

Chicken or veal stock, 1 quart. Corn starch, 1 tables poonful.

Rice, 2 tablespoonfuls. Butter, 1 "
Celery, 2 stalks. Cream, 1 pint, or
Blade of mace, 1. Milk and cream, 1 pint.
Stick cinnamon, 1 inch. Hard cooked eggs, 2.
Peppercorns, 6. Salt, IVz teaspoonfuls.
Onion, 1 tablespoonful. , Pepper, 1 ealtspoonful.
22 SOUPS.

Washthe rice through three waters. Put it in a

sauce pan with the stock, add the celery, onion,
spice, salt and pepper. Boil slowly till the rice
has become very soft, one hour or more. Then cook
the butter and corn starch together till smooth
and frothy, and add to the soup. Scald the cream
and add that. Strain through a fine f rench sieve,
and return to the stove in the double boiler.
When hot turn into the tureen and add the yolks
of the eggs mashed through a fine sieve.

Puree of Salmon.
Salmon, M of a lb. can. Salt, IV2 teaspoonfule.
Milk. 1 quart. Pepper, 4 saltspoonful.
Onion, M. Parsley, 1 sprig.
Batter, 1 tablespoonful. Cayenne pepper, % ealtspoonfol.
Flour, 1

Be move bones and skin from the salmon and

all

chop it fine. Cook the milk, parsley and onion ten

minutes in th© double boiler. Then cook the butter
and flour together smooth and frothy, and add
till

to it a little at a time the milk from the double boiler.

Beturn all to the double boiler, add the salmon and
seasoning, cook five minutes, and strain through a
puree strainer.

Cream of Cod Soup.

Make like the preceding recipe, only substitute
one cup of cooked cod, or any white fish, finely
flaked.
 SOUPS. 23

Gkeen Turtle Soup

Green turtle, 1 can. Thyme, 2 sprigs.
Water, 1 quart. Bay leaves, 2.
Peppercorns, 12. Sage leaves, 2.
Whole Cloves, 6. Onion, 1.
Parsley, 2 sprigs. Carrot, 1 tablespoonful.
Summer savory, 2 sprigs. Turnip, 1 "
Salt, 1 teaspoonful. Celery, 1 stalk.
Pepper, 1 saltspoonful. Butter, 2 tablespoonfuls.
Lemon, 1 tablespoonful. Flour, 2 "
Sweet marjoram, 2 sprigs.

The green turtle is boiled and put up in cans,

for making soup. This is the best thing to use
for those havino- small families.
Remove the fat from the meat and cut it into
small cubes.
Add the water to the turtle and the whole
spices. Fry the vegetables, cut in small cubes, in
the butter, fifteen minutes. Then skim out the veg-
etables and add to the soup. Add the flour to the
butter remaining in the pan, and cook till brown,
then the soup till thin, and return to sauce pan
with the meat, add salt and pepper, and simmer one
hour. At the end of that time, strain. Cut the
lemon into very thin slices. Put them into the
soup tureen and pour the soup over them.

Mock Bisque Soup.

Milk, 1 quart. Corn starch, 1 tablespoonfnl.

Tomatoes, 1 pint. Salt, 1 teaspoonful.
Onion, H. Pepper, V^ saltspoonful.
Butter, Vi cupful. Soda, 1
24 SOUPS.

Cook the onions with the tomatoes, ten minutes,

and strain. Scald the milk. Cook the starch with
one tablespoonful of the butter till smooth and
frothy and then add the milk, gradually.
Eeturn to the double boiler and add the season-
ing. Just before serving, if the tomatoes are
rather acid, add the soda, and then add the toma-
toes to the thickened milk, strain and serve, with
croutons or crisped crackers.

Tomato Soup. •

Tomatoes, 1 quart. Whole Cloves, 2.

Boiling water, 1 pint. Salt, 1teaspoonf uJ.

Flour, 2 tablespoonf nls. Sugar, V% teaspoonful.
" Onion, H-
Butter, 2
Peppercorns, 2. Parsley, 1 sprig.

Boil the tomatoes, water, and seasoning for ten

minutes. Then cook the butter and flour together
smooth and frothy, add the soup gradually.
till

Mash through a fine sieve, all but the seasoning

and vegetables. Serve with croutons or crisped
crackers.

CoEN Soup.
Can of Corn, 1. Salt, VA teaspoonfuls.
Milk, IH quarts. Pepper, 1 saltspoonful.
Buttter, 3 tablespoonfuls. Onion, 1 tablespoonful.
"
Flour, 2 Yolks of Eggs, 2.

Mash the corn in a chopping tray, then put it

into the double boiler with one quart milk, and

 SOUPS. 25

cook fifteen minutes. Fry the onion in the butter

for ten minutes, or till bright yellow. Add th@
flour, and cooksmooth and frothy, then add
till

some of the soup gradually, till thin enough to

pour, then return all to the double boiler, and add
the salt and pepper and cook ten minutes longer.
Strain through a fine puree strainer. Heturned
to the double boiler, beat the yolks of the eggs,
add the remaining one cup of milk, and add to the
soup. Cook till the egg stiffens, about five minutes,
and serve.
If fresh corn is used, cut each ear of corn, and
then scrape, thus removing the pulp and leave th©
hull on the cobb. Boil the cobbs ten minutes in one
pint of water, and use this in place of one pint of
milk. There should be corn pulp enoagh to make
one pint. Old corn is better than young, which has
only a milky juice.

Green Pea Soup.

Fresh Peas, 1 quart, or Salt, 1 teaspoonful.
Canned " lean. Pepper, 1 saltspoonful.
Stock or water, 1 pint. Butter, 1 tablespoonf ul.
Milk, 1 cup. Flour, 1 tableapoonful.
Cream, 1 cup. Onion, 1 small.

When fresh peas are used, put them in one pint

boiling water, and boil with the onion till they
will mash easily. Then add the one pint of stock
or water.
If canned peas are used, add this at first and
26 SOUPS.

cook they will mash easily.

till When soft, cook
the butter and flour together smooth and
till

frothy, add the soup to it gradually, and return to

the saucepan. Add the milk, cream, salt and
pepper. Strain through a fine puree strainer,
mashing all the pulp through. Heat again, being
careful not to burn it, and serve. Old, hard peas
may be used, but must be cooked till soft. A cup-
ful of whipped cream added after the soup goes
into the tureen is a pleasing addition.

Potato Soup.

Potatoes, 6. Flour, i4 tcablespoonful

Milk, 1 quart. Salt, 1 teaspoonful.
Celery, 1 stalk. Pepper, 1 saltspoonful.
Onion, 1 small. Celery salt, li teaspoonful.
Butter, 1 tablespoonfal.

"Wash, pare and soak the potatoes in cold water

^ hour or longer time, if they are old. Cover them
with boiling water and boil thirty minutes. Drain
off all the water. In the meantime cook the milk,
celery and onion in the double boiler ten minutes.
Mash the potatoes till fine and light, then add the
milk gradually, stirring all the while.
Strain through a fine sieve. Return to the
double boiler. Cook the butter and flour together
till smooth and frothy, and add the soup gradually.

Then add the seasoning, and if you like, one tea-

spoonful chopped parsley.
 FISH.

Swedish White Fish.

Fish, 2 or 3 lbs. Sugar, 1 teaspoonful.

Milk, 1 pint. Salt, 1 saltspoonful.
Crackers, 3. Nutmeg,! "
Eggs, 2. Pepper,! "
Butter, 3 tablespoonfuls.

Use cod, haddock, white fish or halibut.

Beat the eggs and add to them the milk, season-
ing, and the crackers, broken into small pieces.
While the crackers are soaking, clean, skin and
bone the fish. Butter a tin sheet with one table-
spoonful of the butter, and put it into the drip-
ping pan. Lay one of the pieces of fish on it.
Sprinkle with salt and pepper. Then add some of
the crackers and custard. Cover with the remain-
ing piece of fish, sprinkle with salt and pepper.
Pour the remainder of the custard and crackers
over the top. Add the second spoonful of butter.
Bake f ortyfive minutes. As soon as the custard stif-
fens, take it from the bottom of the pan and i^our it
over the fish. And so continue till all is on the fish.
Then put the third spoonful of butter over the
top and baste with it till the whole is golden
27
28 FISH.

brown. Serve with Hollandaise sauce, garnish

with parsley.

Haddock Stuffed with Oystees.

Fifeh, 2 or 3 lbs. Bread crumbs, V2 cup.
Oysters, 1 pint. Cracker crumbs, V2 cup.
Melted butter, Vz cup. Salt, Iteaspoonful.
Eggs, 1. Pepper, 1 saltspoonful.

Haddock, cod, halibut or white fish may be used

for this dish.
Clean, skin and bone the fish. Butter a tin
sheet, and place one half the fish upon it. Sprink-
le with salt and pepper. Wash the oysters in
their own liquor, free from shells, and drain. Dip
the oysters into the butter and then roll in the
cracker crumbs. Cover the fish with them, and
lay the remaining piece of fish on top. Sprinkle
with salt and pepper, brush with egg. Moisten
the bread crumbs with the remainder of the butter
and spread over the top. Fasten the fish in place
with small wooden skew^ers (tooth i^icks will do).
Bake from thirty to forty-five minutes, or till the
fish is so tender that a skewer will pierce it easily.
Serve with Hollandaise sauce and garnish with
parsley.

EscALOPED Fish.
Fish, 1 quart. Pepper, Yz teaspoonful.
Milk, 1 pint. Onion, 14.
Butter, 2 tablespoonfuls. Parsley, 1 sprig.
•'
Flour, 2 Bread crumbs, V2 cup.
Salt, 2 teaspoonfuls. '
Butter, 1 tablespoonfnl.
 FISH. 29

Put the water with one tablespoon-

fish in boiling
ful of salt. Simmer twenty minutes. Take up and
drain. Bemove skin and bones and measure about
one quart of it. Flake it quite fine with a fork.
Cook the milk with the onion and parsley ten
minutes. Cook the butter and flour till smooth
and frothy, then gradually add the milk. Remove
the onion and parsley. Put one teaspoonful of salt
and one saltspoonful pepper into the sauce and mix
remainder with the fish. Butter an escaloped dish
and put in a layer of sauce, then a layer of fish,
and so continue till the dish is full. Melt one spoon-
ful of butter, add the crumbs, and put over the
top. Bake fifteen or twenty minutes.

Dropped Fish Balls.

Salt fish, 1 pint. Eggs, 2.

Pared potatoes, 1 quart. Pepper, 1 saltspoonful.
Butter, 1 tableepoonful. Salt, if needed.

Wash, pare and soak the potatoes as for boiled

potatoes. Shred the fish. Put the potatoes into a
sauce pan, with the fish on top. Cover with boil-
ing water. Boil 30 minutes, or till the potatoes
are tender, then drain and shake on
till fully dry
the stove till floury. Mash, and add the butter,
salt, pepper and the egg well beaten. Beat till
smooth and light. To fry them, dip a tablespoon
into the kettle of hot fat, take a spoonful of the
mixture, smooth it with a knife, and then slide it
30 FISH.

into the fat. It should brown in two minutes.

Drain on brown paper.

Creamed Oysters.

Oysters, 1 quart. Salt, 1 teaspoonfnl.

Cream, 1 pint. Pepper, 1 saltspoonful.
Butter, 1 tablespoonfal. Onion, %.
" Mace, 1 blade.
Flour, 1

Put the cream and cook

into the double boiler,
with the piece of onion and mace ten minutes.
Cook the butter and flour in the frying pan till
smooth and frothy, and then gradually add the
cream. Remove the onion and mace, and add the
salt and pepper. Wash the oysters, and cook in
their liquor till they look plump and begin to curl.
Then drain them and put into the sauce.
Serve in patties, or on toast, or in a potato bor-
der.

Fricassee of Oysters.

Oysters, 1 pint. Flour, 1 tablespoonful.

Cream, V2 cup. Lemon jaice, 1 teaspoonful
Oyster liquor, Y2 cup. Pepper, i4 saltspoonful.
Eggs, 1. Salt, Y2 teaspoonful.
Butter, 2 tablespoonfnls.

Put one tablespoonful of butter into a frying

pan, and when hot, put in the oysters, washed and
drained. Cook till plump and drain again. Put
the oyster liquor into a cup, and till the cup with
 FISH. 31

cream. Cook the flour with the remaining spoon-

ful of butter till smooth and frothy, and add th®
liquor a little at a time. Then add the seasoning,
and the egg beaten light, then the oysters, and as
soon as hot, serve. Serve in bread or paste pat-
ties if for lunch or dinner; on toast for breakfast
or tea.
 MEATS, ENTREES AND
RECHAUFFES.

Fillet of Beef, Larded.

The true fillet is the tenderloin. A short fillet

weighing two and a half or three pounds willl be
sufficient for ten persons, at a dinner, where this is
served as one course.
Eemove from the fillet all the muscle, ligament
fat,and smooth tough covering. If not in good
shape, skewer it into shape with small steel or
wooden skewers.
Have some firm, solid, clear, fat, salt pork. Cut
this into slices one-eighth inch thick, and cut this
into three and a half inch strips, fit these lardoons
into the larding needle and lard the fillet, putting
two or three rows of lardoons on the top, lengthwise
of the fillet. To lard, put the lardoon into the needle
as far as it will go,and thrust the needle into the
meat, taking a stitch, as it were, an inch long and
J inch deep in the meat leave the lardoon stick-
;

ing out of the meat half an inch at each end.

Have the lardoons in the two rows alternating.
32
 MEATS, ETC. 33

The lardoon will slip from the needle as it leaves

the meat.
Dredge the fillet pepper and flonr, put
with salt,

it into a small pan, with some scraps

of pork in the
bottom, and cook in a hot oven thirty minutes.
Baste often, and as soon as the flour is brown, with
the fat in the pan. Serve with brown mushroom
or tomato sauce.

Leg of Mutton, Stuffed and Boasted.

Use either a " raised shoulder " from the fore-

quarter, or a leg of mutton. Remove the bone,
keeping the meat as whole as possible. Wipe till
clean with a wet cloth, stuff, and sew up securely into
good shape. Sprinkle with salt, pepper and flour.
Bake in a hot oven or roast for one hour, if wished
rare one and a half hours if wished well done.
;

Baste often, and as soon as the flour browns.

When half done turn the meat, and dredge with
salt, pej)i3er and flour.

. Stuffing.

Mix one cup cracker or staie bread crumbs with

one saltspoonfulsalt, thyme and pepper, one table-

spoonful of chopped parsley, one tablespoonful of

chopped onion, with one quarter cup of melted
butter. If a moist stuffing is desired, add hot
water till the crumbs hold together.
34 MEATS, ETC.

Beef Eoulette.

Bound of beef, 2 or 8 pounds. Onions, chopped, 1.

Chopped cooked ham, 1 cup. Flour, 2 tablespoonfnls.

Eggs, 1. Boiling water, VA pints.
Mustard, 1 saltspoonful. Whole Cloves, 2.
Cayenne pepper, 1 speck. Salt, 1 teaspoonful.
Salt Pork, or ham drippings, 4 Pepper, U teaspoonful.
tablespoonfuls.

Have the beef cut very thin from the top of the
round. Mix the ham, mustard, cayenne pepper
and eggs together. Spread on the beef, roll up
and tie securely. Dredge with salt, pepper and
flour, and brown in the hot drippings. Remove to a
small sauce-jDan. Fry the onions five minutes in
the fat remaining in the -pan then add the flour ;

and cook till brown then add the water gradually,

;

boil up once, and pour over the roulette. Add the

remainder of the seasoning and simmer three
hours. Take up the roulette, remove the string
and strain the gravy over it.

Hamburg Steaks.
Chop one pound of lean beef very fine, add to it

one tablespoonful of onion jaice, half teaspoonful

of salt, quarter teaspoonful pepper, and mix well
together.
Moisten the hands in cold water, take about one
tablespoonful of the mixture, and shape into balls
or small steaks. Put two tablespoonfuls of butter
into a frying-pan, and when hot put in the steaks,
 MEATS, ETC. 35

brown on one side, then turn and brown on the

other. Take up the steaks, and add to the butter
remaining in the pan one teaspoonful of flour,
when smooth and brown, add half pint of boiling
water. Season with salt and pepper, and Worcest-
ershire sauce or lemon juice. Strain over the
steaks and serve. The steaks may be made in the
same way, and broiled like plain steak, seasoned
with salt, pepper, and spread with butter. Broil
four minutes.

Broiled Beef Steak.

Cut the steak one inch thick. Wipe trim off

;

superfluous fat and remove the bone. Sprinkle

lightly with salt and pepper. Broil over a bright
fire from four to ten minutes, turning every ten
seconds. Bemove to a hot platter, season with
butter, salt and pepper, or serve with Maitre d'
Hotel butter.

Beoiled Chops en Papellote.

Wipe, trim, and sprinkle with salt and pepper,

and wrap in buttered papers, turning up the edges
like a turnover. Broil from eight to ten minutes.
Remove the paper, place on a hot platter, cover
the bone with paper ruflles, and garnish with
parsely.
36 MEATS, ETC.

Pan-beoiled Chops.

Wipe and trim the chops. Heat a frying pan

—
very hot till it smokes. Put in th© chops, and
turn every ten seconds pour out every drop of
;

fat as it comes from the chops, keeping the pan

dry and very hot. Broil five minutes. In this
way very fat chops may be browned without burn-
ing. Bemove to a hot platter, and sprinkle with
salt and pepper.

Mutton Chops, Breaded.

Wipe and trim, and sprinkle with salt and pep-

per. Dip in beaten egg, and then in sifted bread
crumbs, drop into hot fat that will brov/n a piece
of bread in forty seconds. When the crumbs are
brown, remove the kettle to a cooler part of the
stove. Fry eight minutes. Serve with tomato
sauce, green peas, or mashed potatoes. Cover the
bone with paper ruffles.

Yeal Cutlets.
Slice of veal, 1. Salt, 1 saltspoonfal.
Salt pork, M pound. Pepper, Visaltspoonful.
Stock or water, 1 pint. Flour, 1 tablespoonful.
Eggs, 1. Lemons, 1.

Bread Crumbs, 1 cup.

One slice of veal from the leg. Wipe and

remove the bone, skin and gristle. Cut into pieces
 MEATS, ETC. 37

the size of a mutton chop. Sprinkle with salt and

pepper, dip in beaten egg, and then in the bread
crumbs. Cut the pork into small and fry.
pieces,
Then fry the cutlets in the fat till brown on both
sides. Then put the cutlets in a sauce-pan with
the pork scraps. To the fat remaining in the pan
— there should be two tablespoonfuls add the —
flour, and brown it then add the stock or water,
;

let it boil up, then add seasoning, and pour over

the cutlets, and simmer forty-five minutes,or till the
cutlets are tender. Bemove to a platter, and strain
the gravy over them. Use one tablespoonf ul of lem-
on juice in the gravy, and cut the remainder into
thin slices and use as a garnish. Tomato catsup,
Worcestershire sauce, or horseradish, may be used
in place of the lemon, to season the gravy.

Casserole of Eice and Meat.

Rice, 1 cup. Chopped parsley, 1 teaspoonful.

Cold meat chopped, IY2 oups. Thyme, 1 saltspoonful,
Salt, U teaspoonful. Sweet marjoram, 1 slatspoonful.
Pepper, 1 saltspoonful. Cracker crumbs, 2 tablespoonfuls.
Celery salt, 1 '' Eggs, 1.
Chopped onion, 1 teaspoonful.

Boil the rice tender and drain.

till Butter a
three-pint mould and sprinkle with fine bread
crumbs. Line the bottom and sides one-half inch
deep, with the rice. Mix the meat with the crack-
er crumbs, egg and seasoning,and moisten with hot
water or stock, till as thin as a drop batter. Place
38 MEATS, ETC.

this in the center of the mould, and cover with

the remainder of the rice. Bake thirty minutes,
or steam forty-five minutes. Turn it out, and pour
tomato sauce over and around it.

Eagout of Mutton.
Cold meat, 1 quart. Butter, 2 tablespoonfnls,
"
Onions, 12 button or 2 common. Flour, 2
Carrots, 1. Stock or water, 1 quart.
Turnip, 1. • Salt, 1 teaspoonful.
Potatoes, 3. Pepper, 1 saltspoonful.

Cut the meat into inch cubes or thin slices, re-

moving the greater part of the fat, and the gristle.
Cut the vegetables into one-half inch cubes, or the
potatoes may be cut larger, or into balls with a
cutter. Cook the onions, carrot and turnip in salt-
ed boiling water till tender, and drain. The time
will depend upon the age, varying from one-half
hour to one and a half hours. The older the veg-
etables the longer it will take. Cook the butter
and flour together smooth and brown, then add
till

the stock or water, slowly, then put in the meat

and simmer till very tender. The time will de-
pend on the kind of meat, varying from one-half
to one hour. When tender add the vegetables,
and cook fifteen minutes. Boil the potatoes in
salted water ten minutes, or till tender, drain and
add to the ragout just before serving. Season, and
serve with a border of mashed potatoes, boiled rice
or macaroni. Serve the meat in the center and the
 MEATS, ETC. 39

vegetables around it. Mutton, veal or beef may

be used. meat and vegetables are cooked till
If
very tender and the ragout is well seasoned, it is
very nice.

Curry of Mutton.
Cold mutton, 1 pint. Curry powder, 1 tablespoonful.
Butter, 1 tablespoonful. Salt, 1 teaspoonful.
Onion, 1. Stock or water, 1 pint.
Flour. 1 tablespoonful.

Cut the meat into inch cubes, or slices. Fry the

onion in the butter till yellow and then add the
flour, curry powder and salt.. Cook till brown and
then add the stock gradually. Put in the meat
and simmer till tender. Serve with a border of
boiled rice, or Turkish pilaf. A veal curry may be
made in the same way. Baw meat may be used,
but should be cooked a longer time.

Blanquette of Chicken.

Cold cooked chicken, 1 quart. Nutmeg, 1 speck.

Chicken stock, 1 cup, Pepper^l saltspoonful.
Cream, 1 cup. ' Salt, 1 tablespoonf nls.
Butter, 2 tablespoonfols. Lemon juice, 1 tablespoonful.
" Yolks of eggs,
Flour, 2 2.

Cut the chicken in one-half inch cubes.

Cook the butter and flour together till smooth
and frothy, then add the chicken stock, a little at
a time, and when that boils up add the cream, re-
serving one-fourth cupful. When hot, add the
40 MEATS, ETC.

chicken and seasoning and cook ten minutes.

Then beat the eggs and add to them the cold
cream. At the end of the ten minutes, add the
eggs, and cook till stiffened, which will be in
five minutes. Taste, to see if more seasoning is
needed, and serve in a potato or rice border, or on
toast, and garnish with j)oints of toast.

Chicken Chartreuse.
Cold cooked chicken, 9 ounces. Capers, 1 tablespooful.
" Lemon juice, 2 tablespoonfuls.
Lean cooked ham, 3
Sausages, 2. Cayenne pepper, speck.
Bread Crumbs, fine, 3 tablespoon- Eggs, 2.

fuls.

Chop the chicken and ham very fine add the

inside of the sausages, crumbs, eggs beaten, and
the seasoning. Mix well, add mor® salt and pepper
if needed. The amount will depend U23on the
ham and sausages. Add enough
hot stock to make
as thin as a drop batter. Butter a quart mould,
pack in the mixture tightly, cover with buttered
paper, and steam three hours.
Serve as it is when cold, garnished with parsley,
capers, and hard cooked eggs, or mould in jelly.

To mould in aspic Jelly.

Put one quart chicken stock, one-half teaspoon-
ful of salt, one saltsj^oonful of celery salt, a bou-
quet of sweet herbs, the juice and rind of one-half a
lemon, with the white of one Qg% beaten, with one-
half box of gelatine which has been soaked in one-
 MEATS, ETC. 41

half cupful of cold water, into a saucepan. Bring

the mixture slowly to and when a thick
a boil,
scum has formed,set it toward the back part of the
stove for one-half hour. Strain through a napkin.
Put a layer one-half inch deep into a three-pint
mould. When this is stiff garnish with French
paste, capers or vegetables, cut into fancy shapes.
Now put a few drops of the liquid jelly onto
these to hold them in place. When this is stiff,
remove the chicken from the mould and place
carefully on the center of the jelly.
Pour the remainder of the jelly around the
chicken, filling the space between the mould and
the sides of the larger mould. Set away till the
jelly is stiff. To turn out the chartreuse, wet the
sides and bottom of the mould with warm water
till a small amount of jelly is melted. Place a
platter over the top of the mould, and then invert
both quickly. Garnish with more of the aspic
jelly cut into cubes, slices of lemon and parsley.

Chicken Croquettes.
Cooked chicken, 1 pint. Mace, 1 saltspoonful.
Milk or chicken stock, 1 pint. Onion juice, VA teaspoonful.
Flour, 3 tablespoonf ols. Chopped parsley, 1 tablespoonful.
Butter, 3
" Cayenne pepper, 1 speck.
Lemon juice, 3tablespoonfuls Eggs, 2.

Salt, lYi teaspoonf uls. Bread crumbs, 1 pint.

Celery salt, M teaspoonful.

Remove bone, skin and gristle and chop the

chicken very fine. Scald the milk. Cook the but-
42 MEATS, ETC.

ter and smooth and frothy, then

flour together till

add the milk, gradually, making a stiff white sauce.

Add the sauce to the chicken, making the mixture
a little thinner than can be handled. It will be
stiffer when cold, and the softer the mixture, the
more creamy be the croquettes.
will Then add
the seasoning, and mix ihoroughly. Spread on a
platter, and set away till cold. Beat the eggs on
a plate till Sprinkle the sifted crumbs
smooth.
onto a bread board. Then take a heaping tea-
spoonful of the mixture, and make it into a ball,
smoothing out all cracks or folds in the mixture.
Then roll in the crumbs, pressing the ball till

cylindrical, then clasp it gently in the hand and

flatten the end in the crumbs, then turn the hand
over and flatten the other end. Now place the
croquette in the Qgg and pour the egg over it with
a teaspoon, being careful that every part is covered
with the Qggj if it is not, the fat will find its way
inside and break the croquette open. Bemove the
croquette from the egg with a wide bladed knife.
Next, roll the croquette in the crumbs again and
flatten theends with a knife. After dipping in
the Qgg and crumbs they may stand some time if
desired.
To fry them, the fat should be
hot enough to
brown a piece of bread in forty seconds. Put the
croquettes into a frying basket, not having them
touch. Lower the basket gently into the fat.
 MEATS, ETC. 43

When golden brown the croquettes are done. It

should take sixty seconds. Remove them carefully
from the basket and drain on brown paper.
Serve on a napkin, with a few sprigs of parsley.
The croquettes are improved by using one half
sweetbreads or mushrooms.

Mutton Croquettes.
Cooked mutton, 1 pint. Onion juice, 1 teaspoonful.
Milk, 1 pint. Salt, 1 tablespoonful.
Flour, 3 tablespoonf uls. Pepper, li teaspoonful.
Butter, 3 tabJespoonfuls. Chopped Parsely, 1 tablespoonful.
Lemon juice, 2 tablespoonfuls.

Prepare, mix, shape and fry like chicken cro-

quettes.

Creme Frete.
Milk, 2H cups. Butter, 1 teaspoonful.
Sugar, Y2 cup. Vanilla, 1 teaspoonful.
Corn starch, 2 tablespoonfuls. Salt, 1 ealtspoonful.
Flour, 1 tablespoonful. Eggs, 2.

Yolks of eggs, 3. Crumbs, IV2 cups.

Stick cinnamon, 1 inch.

Scald one pint of milk with the cinnamon. Beat

together the sugar, corn starch, flour, one-fourth
cup milk and yolks of eggs. Add the mixture to
the milk and stir till it stiflPens. Cook fifteen min-
utes, then add the butter, vanilla and salt. Remove
the cinnamon, and pour into a buttered bread i)an,
and set away till cold. Then cut it into strips or
44 MEATS, ETC.

diamonds, and roll in crumbs and egg, and fry like

croquettes.

Feitter Batter.
Eggs, 2. Salt, 1 saltspoonful.
Flour, 1 cupful. Olive oil or melted butter, 1 table-
Milk, Yz cupful. spoonful.

dry ingredients. Beat the eg2:s separa-

Sift the
tely. Add the milk to the yolks, and pour onto
the flour, making a smooth batter; then add the
oil or butter, and beat well. Fold in the whites of
the eggs. If the batter is used for meat or for
fish add on© tablespoonful lemon juice or vinegar,
if for fruit use one teaspoonf ul of sugar

Banana Fritters.

Select ripe bananas, and cut them in two length-

wise, or yery large cut again crossways, spread
if

on a plate and sprinkle with orange or lemon juice

and sugar. Let them stand half an hour, and then
dip into the batter. Have the batter just cover
them, and drop gently into hot fat that will brown
a piece of bread in sixty seconds. When brown
on one side turn, and when golden brown all over
remove with a wire spoon, and drain on brown
paper, sprinkle with powdered sugar and serve.

Apple Fritters.

Select sour apples, pare and core them. Cut in-

 MEATS, ETC. 45

to quarter inch slices across the apple, leaving the

hole in Spread on a plate, and
the centre.
sprinkle with lemon juice, sugar and cinnamon or
nutmeg. Let them stand for half an hour. Fry
like banana fritters.

Sardine Canapes.
Sardines, 12. Cayenne pepper, 1 saltspoonful.
Slices of bread, 12. Hard cooked eggs, 4.
Cold butter, 1 tablespoonful. Clarified butter, 4 tablespoonfuls.
Lemon juice, 2 tablespoonfuls.

Cut the bread into strips three inches long, one

and a half inches wid© and a quarter of an inch thick
Fry till golden in the clarified butter. Remove
skin and bones from four sardines, and pound to a
paste with the cold butter, one tablespoonful of
lemon juice and pepper. Chop the yolks and
whites of the egg, separately, very fine. Spread
each strip of bread with the sardine paste. Out
the remainder of the sardines into fillets. Put two
on each canap^, having them near the edge
fillets

of the strips of bread, pour a tablespoonful of

lemon juice over the fillets. Fill the spaces be-
tween the fillets with little mounds of egg, alternat-
ing the yolks with the white. Pound all the sardines
and eggs together, and spread between two strips
of bread, like small sandwiches.
Canapes are served at dinners, luncheons, sup-
pers and garden parties. Serve as a relish with
olives.
 MEAT AND FISH SAUCES.

Beown Sauce.

Brown stock, 1 pint. Chopped carrots, 2 tablespoonf uls,

Flour, 2 tablespoonf uls ( ). Lemon juice, 1 tablespoonf ul.
Butter, 2 tablespoonfuls. Salt, 1 teaspoonful.
Chopped onions, 2 tablespoonfuls. Pepper, 1 saltspoonf ul.

Cook the vegetables in the butter fifteen miniites,

add the flour, and when as brown as a chestnut
draw the pan back and let it cool slightly, then gradu-
ually add the stock, and then the seasoning. Set
the sauce pan where the sauce will boil slowly on
one side for twenty minutes. Skim off the fat,
strain and serve.

Brown Mushroom Sauce.

Add the liquor from a can of mushrooms to the

hroum sauce with the stock. When done add the
mushrooms, and cook five minutes longer.

White Sauce.

Milk, 1 pint. Salt, 1 teaspoonful.

Butter, 2 tablespoonfuls. Pepper, 1 saltspoonful.
Flour, 2 tablespoonfuls.
46
 SAUCES. 47

Scald the milk in the double boiler. Put the

butter and flour into a, frying pan; when they
become smooth and frothy all over the pan, add
the milk. Add a little at a time, and let the
sauce boil up each time. Stir constantly, and
keep the sauce smooth. Be sure that the lumps
are smoothed out when it is quite stiff. Let each
lot of milk become well blended with the flour
before more is added. Add salt and pepper.
This is used for creamed vegetables, escaloped
dishes, etc.

Drawn Butter.
Hot stock or water, 1 pint. Salt, V2 teaspoonf ul.
Butter, V<2, cupful. Pepper, }2 saltspoonful.
Flour, 2 tablespoonfuls.

Mix like the white sauce. Use half milk if pre-

fered. Use tiie above for the foundation of the
following sauces:

—
Shrimp Sauce. Add one cupful of shrimps,
chopped fine, one tablespoonful of lemon juice,
and a speck of cayenne pepper.
—
Lobster Sauce. Put the shells, pounded, and
the scraggy parts of a lobster into one and a half
pints of cold water, boil half an hour. Strain the
water and use for the foundation of the sauce.
Add half pint of meat cut into quarter-inch cubes,
and the dried and pounded coral, a speck of
48 SAUCES.

cayenne pepper, and two tablespoonfuls of lemon

jnice.

Egg Sauce. —Add three hard cooked eggs,

chopped.
Parsely Sauce. — Add two tablespoonfuls of
chopped parsley.
Oyster Sauce. — Cook one pint of oysters till

plump; drain, and use liquor, for sauce. Add on©

saltspoonful of celery salt and one speck cayenne
pepper, and the yolk of one egg if you like. Add
oysters and cook five minutes.
—
Caper Sauce. Add three tablespoonfuls of
capers and one tablespoonful of lemon juice.

Ckeam Sauce.
Cream, 1 pint. Salt, 1 teaspoonfal.
Butter, 1 tablespoonful. Pepper, 1 saltspoonful.
Flour, 1 tablespoonful.

Mix like white sauce.

Tomato Sauce.

Tomato, 1 pint. Whole cloves, 2.

Hot water, V2 pint. Allspice berries, 2.

Chopped onion, 1 tablespoonful. Butter, 1 tablespoonful.
Parsley, 2 sprigs. Flour, 1 "
Bouquet of sweet herbs. Salt, 1 teaspoonful.
Peppercorns, 2. Pepper, Vi saltspoonful.

Put the tomato, water, herbs, parsley, and spices

into a granite sauce pan. Fry the onion in the
 SAUCES. 49

butter till yellow, add the flour, and when frothy

add the tomato. Return to the sauce pan and boil
ten minutes and strain.

Mint Sauce.
Fresh chopped mint, 1 cup. Vinegar, V2 cup.
Sugar, li cup.

Wash, and chop the mint very fine, add suga^

and let it stand one hour.

Maitee d' Hotel Butter.

Butter, }i cup. Lemon juice, 1 tablespoonful.
Salt, Vz teaspoonful. Chopped parsley, 1 "
Pepper, M saltspoonful.

Cream the butter and add the seasoning, stirring

well.

Hollandaise Sauce.

Buter, Y2 cup. Salt, 1 saltspoonful.

Yolks of eggs, or 4.
3 Cayenne pepper, ^4saltspoonful.
Lemon juice, IV2 tablespoonfuls. Boiling water, }i cup.

Rub the butter to a cream, stir in the yolks of

the eggs unbeaten, one at a time, and beat well,
add the seasoning and then beat with a Dover
beater for five minutes. Add the boiling water.
Set the bowl into a sauce pan of boiling water and
stir till it stiffens, like a soft custard. Remove
immediately when done or it will curdle.
50 SAUCES.

Bkead Sauce.

Milk, 1 pint. Onions, H.

Sifted crumbs, M cup. Salt, 1 teaspoonful.
Coarse crumbs, H cup. Pepper, 1 saltspoonful.
Butter, 2 tablespoonfuls.

Cook the milk, fine crumbs, and onion in the

double boiler fifteen minutes. Remove the onion
and add one tablespoonful of butter, salt and pep-
per. Serve this with game. Brown the coarse
crumbs in the remainder of the butter, and when
brown throw over the roasted birds.

"-^i-S^-tf^'^i-
 \

VEGETABLES.

General Directions for Boiling Vegetables.

Vegetables, such as turnips, onions, carrots,

parsnips, cabbage, cauliflower, rice macaroni, and
spaghetti, should be cooked in a large quantity of
boiling water, at least four times the quantity of
vegetables. Salt should be added when about half
done.
A saltspoonful of soda added to one quart of
beans, peas, cabbage, ^tc, will make them more
tender and preserve the color.
Boil vegetables steadily the whole time. Do
not let them stand in warm w^ater.
Drain all vegetables as soon as cooked. They
deteriorate rapidly by over cooking, but should al-
ways be cooked till tender.
They may be served simply with salt, butter
and pepper, or w^ith a white sauce.
The Ume upon the or/e, size^
of cooking depends
and quality of the vegetables. The older the veg-
etables the longer time they require. Fresh sum-
mer vegetables will cook in half the time required
by those which have been gathered several days.
51
52 VEGETABLES.

Here is a time-table giving the approximate

time required for boiling vegetables
Fresh green corn, five minutes; older or wilted
corn, ten minutes.
Peas, asparagus, potatoes, rice, celery, spinach,
canned tomatoes, summer squash, thirty minutes.
Macaroni, young beets, young carrots, young
turnips, young onions, young parsnips, sweet po-
tatoes, canned corn, young cabbage, thirty to forty-
five minutes.
Shell beans, oyster plant, winter squash, spagh-
etti, cauliflower, forty-five minutes to one hour.
Winter carrots, winter turnips, Bermuda onions,
winter parsnips, string beans, one hour to two
hours.
String beans, two to three hours.
Old beets, forever.

Boiled Potatoes.

Potatoes, 12. Salt, 1 tablespoonful.

Boiling water, 2 quarts.

Wash, pare and soak the potatoes in cold water

from fifteen minutes to two hours, according to
the age of the potatoes. The older the potatoes
the longer they should soak. Cover with the boil-
ing water and boil fifteen minutes, then add the
salt and boil fifteen minutes longer. Pour off every
drop of the water and shake over the stove till dry
 VEGETABLES. 53

and floury. If they are to stand before serving,

cover with a towel.

Mashed Potatoes.

Boiled potatoes, 12. Salt, 1 tablespoonf ui.

Scalded milk, Vi cup. Butter, 1 "

Mash the potatoes with a wire masher as soon

as they are boiled, in a hot sauce pan. When fine
and light, add the butter and salt. Then add the
milk gradually, beating well. When all is added,
beat with a spoon till very light and white. Be
sure that the potato is kept hot and that the
milk is hot.

Potato Puffs.

Hot mashed potatoes, 1 pint. Parsley, 1 teaspoonf ul.

Egg, 1.

Prepare as for mashed potato, add th© parsley

chopped, and nearly all of the egg, well beaten.
Shape into small, flattish balls. Place on a but-
tered tin sheet, and brush over the top with the
remainder of the egg. Bake till light brown in a
hot oven. Or put the potato through a pastry
bag, forming fancy shapes. These make a pretty
garnish for meat dishes.
54 VEGETABLES.

Lyonnaise Potatoes.

Cold boiled potatoes, 1 quart. Chopped parsley, 1 tableepoonf ul.

Chopped onioD, 1 tablespoenful. Bait, 1 teaspoonful.
" Pepper, 1 saltepoonful.
Butter, 3

Cat the potatoes into one-half inch cubes, sprink-

le with salt and pepper. Fry the onion in the
butter till yellow. Put in the potatoes and cook
till hot and slightly browned, add the parsley and

serve.

Potato a la MaItbe d' Hotel.

Cooked potatoes, 1 quart. Salt, 1 teaspoonful.

Milk, 1 pint. Pepper, 1 saltspoonful.
Butter, 3 tablespoonfuls. Lemon juice, 1 teaspoonful.
Yolks of eggs, 2. Chopped parsley, 1 tablespoonful.
Flour, 1 teaspoonful.

Cut the potatoes into one-half inch cubes, sprin-

kle with salt and pepper. Put into the double
boiler with the milk. Cook ten minutes. Cream
the butter, add eggs, flour, lemon juice, and
parsley, then stir into the potatoes and cook five
minutes, stirring carefully to keep the potatoes in
whole pieces.

Ceeamed Potatoes.

Cut one quart of cooked potatoes into one-half

inch cubes, season with ^It and pepper. Cook in
one pint of cream sauce for one-half hour in the
double boiler.
 VEGETABLES. 55

EscALOPED Potatoes.
Turn the creamed potaioes into a buttered escal-
oped dish. Cover with one-half cupful of sifted
crumbs, moistened with one tablespoonf ul of melt-
ed butter, and bake twenty minutes.

Baked Potatoes.

Scrub the potatoes with a brush. Put them in-

to a hot oven, bake forty-five minutes, or till as
soft as a mellow apple. Then break the skin to let
out the steam, wrap in a napkin and serve imme-
diately.

Creamed Vegetables.

Creamed carrots, creamed onions, creamed caul-

iflower, creamed cabbage and creamed parsnips
are prepared in nearly the same way. Cut the
carrots and parsnips into one-half inch cubes and
boil bj the directions given, till perfectly tender.
Boil one onion with one quart of carrots, mash
the onions, and break the cauliflower into small
pieces. Add to one quart of these cooked vegeta-
bles, one pint of White Sauce Add more salt and
pepper, if needed.

EscALOPED Vegetables.

These same vegetables are very nice escaloped.

 66 VEGETABLES.

Turn the vegetables as prepared in the above reci-

pe, into a buttered escaloped dish, with alternate
layers of white sauce, using just enough sauce to
moisten them. Cover with one-half cup of sifted
crumbs moistened with one tablespoonful of melt-
ed butter. Bake one-half hour.

To Boil Cabbage.

To cabbage so that it will not fill the

boil a
house with an unpleasant odor, follow these di-
rections exactly.
Wash the cabbage uader the faucet and drain in
a colander. Have a large kettle nearly full of
water boiling rapidly, break off the leaves from
the cabbage, one at a time, and drop them into
the water, add one tablespoonful of salt and one
saltspoonful of soda, keep the water boiling rap-
idly all the time and the cover off.
fresh cab- A
bage will cook in one-half hour.

Escaloped Tomatoes.

Tomatoes, 1 quart. Salt, 1 tablespoonful.

Stale bread, 1 pint. Pepper, H saltspoonful.
Bread crumbs, M cup. Sugar, 1 teaspoonful.
Butter, 3 tablespoonfuls.

Use fresh or canned tomatoes. Butter an es-

caloped dish. Mix the seasoning with the toma-
toes. Put in a layer of tomatoes, then one of the
 VEG^iTABLES. 57

bread broken into bits, then a few bits of butter,

and so continue till the dish is full, nsing two ta-
blespoonfuls of the butter. Moisten the sifted
crumbs with the remainder of the butter melted
and put on the top, or stale bread may be used
for all. More butter may be used if wished richer.

Baked Macaeoni.

Macaroni, H lb. Breadcrumbs, 1 cup.

Whith sauce, 1 pint. Butter, 2 tablespoonfuls.
Grated cheese, 1 cup.

Butter an escaloped dish, put in a layer of the

sauce, then one of boiled macaroni, cut into six
inch pieces. Sprinkle with cheese, and so con-
tinue till all the materials are used. Melt the
butter, stir in the crumbs, spread on the top of the
macaroni, and bake one-half hour.

Spaghetti.

Prepare like macaroni, substituting the spagh-

etti forthe macaroni, and one pint of tomato sauce
for th© white sauce. Serve on a platter.

Turkish Pilaf.

Strained and seasoned tomato, 1 Butter, li cup.

cup. Salt, 1 teaspoonful.
Stock, 1 cup. Pepper, }i teaspoonful.
Bice, % cup.
58 VEGETABLES.

Boil one pint of tomato with one chopped onion,

one sprig of parsley, two cloves and two pep-
percorns for ten minutes and strain. This gives
the one cup of tomato. Wash the rice through
three waters, then boil in one quart of water for
five minutes, and drain. Put the rice into the
double boiler, add tomato, stock, salt and pepper.
Steam one hour, or till the rice is ten-
der, add the butter, in small bits, on the top, Do
not stir. Remove the cover and cover with a tow-
el. Let it stand ten minutes, and serve.

Mac:^doine of Vegetables.

French peas, 1 can, or Stock, 3 gills.

Fresh peas, 1 quart. Butter, 3 teaspoonf uls
Carrot cubes, 1 pint. Sugar, 3 "
Turnip " 1 pint, or Salt, 3
Potato balls, 1 quart.

Put the vegetables into separate sauce pans, add

two quarts of boiling water and cook till tender.
If canned peas are used, drain them and pour cold
water on them. When tender drain off the water
from each vegetable, and add to each, one-third of
the butter, salt, and sugar and stock.
Boil rapidly till the stock is absorbed. If po-
tatoes are used omit the sugar and stock and add
one tablespoonful of butter.
Spread the turnips on a warm platter, having a
 Vegetables. 59

border rather thick and the thickness decrease to-

ward the center of the platter.
Heap the carrots on the turnips covering all but
a border one inch wide.. Flatten the carrots and
heap the peas upon them.
If potatoes are used in place of turnips, cut
them in balls or cubes, boil for ten minutes and
drain, season with one teaspoonful of salt, one
Tablespoonful of butter.

^^^"^-^^
 SALADS.

Mayonnaise Dressing.

Mustard, 1 tablespoonf ul. Salad oil, 1 pint.

" Vinegar, % cup.
Sugar, 1
Cayenne pepper, 2 specks. Lemons, M or 1.

teaspoonf ul.
Salt, 1 Whipped cream, 1 cup.
Yolks of eggs, 3.

Mix the dry ingredients with the yolks of the

egg in a quart bowl. Beat with the large sized
Dover beater till thick. Now add the oil, one tea-
spoonful or so, at a time, not more, till the mixture
is so thick that it can be taken upon the beater,

then add a few drops of vinegar, which wdll thin

it; then continue with the oil, adding it more rap-

idly, and so on till oil and vinegar are used. Then

add the lemon juice. Just before serving fold in
the whipped cream. The cream may be omitted
and beaten whites of eggs substituted, but it is
not so nice.

Boiled Dressing.

Mustard, 1 teaspoonf ul.

'•
Vinegar, H cup.
Salt, 2 Cream or milk, 1 cup.
Cayenne pepper, saltspoonf ul.
hi Melted butter or oil, 2 tablespoon-
Sugar, 2 tablespoonf als. f uls.
60
 SALADS. Gl

Mix the dry ingredients, and moisten with the

vinegar, pour on
beaten eggs, stirring as
to the
you do so. Add the cream and then the butter.
Place the bowl in a pan of boiling water and stir
till it thickens. Remove from the water, strain,
and set away till cold.

Sour Cream Dressing.

Mustard, 1 teaspoonful. Eggs, 1.
" Melted butter,
Salt, 1 1 tablespoonful.
Vinegar, 3 tablespoonfuls. Sour cream, 3 "

Mix the salt and mustard, add the vinegar

and stir till Beat the egg and add
smooth.
th© vinegar, stirring the time, and then the
all
butter. Set the bowl into a pan of boiling water
and cook till it thickens. Bemove from th© fire
and set away till cold. The richer th© cream the
better. If it is clabbered, stir it in. If it is not,

whip with the Dover beater till stiff and then fold
it in. If the cream is very rich the butter may
be omitted.

French Dressing.
Salt, 1 saltspoonful. Vinegar, 1 tablespoonful.
Pepper, "
Vz Oil, 3

Mix the saxt and pepper, add one tablespoonful

of oil. Stir and then add vinegar and the remainder
of the oil. A few drops of onion juice may b©
added.
62 SALADS.

Chicken Salad.

Eemove skin, fat, gristle and bones from cold

cooked chicken and cut into one-qnarter inch
cubes. To one quart of this chicken add a mar-
inade made by mixing three tablespoonfuls of vin-
egar, one tablespoonful of oil, one teaspoonful of
salt, one-half teaspoonful of pepper. Mix well
and set away in the refrigerator for two or three
hours.
Cut in thin slices enough tender, white celery
to make one pint. Wash in cold water, put in a
bowl with some ice on top and set away in the re-
frigerator. At serving time, not before, drain the
celery and mix with the chicken. Moisten with
mayonnaise or sour cream dressing and turn into
a salad bowl. Spread one-half pint or so of dress-
ing over the top. Garnish with some of the
blanched celery leaves and olives.

Sheimp Salad.

canned shrimps are used, rinse them in cold

If
water and drain. If fresh ones are used, shell
them. Cut into one-half inch cubes and sprinkle
over them a marinade made by mixing one-half
teaspoonful of one-quarter teaspoonful of
salt,
pepper, one tablespoonful of oil, and two table-
spoonfuls of vinegar and one of lemon juice.
Place in the refrigerator for two or three hours.
 SALADS. 63

Take the tender heart leaves from three or four

heads of lettuce. Wash them and place in a pan
with some pieces of ice. Set in the ice box till
crispy.
At serving time shake away moisture from the
leaves and arrange in th© form of shells by put-
ting two or three leaves together. Moisten the
shrimps v/ith mayonnaise or sour cream dressing,
and place a heaping teaspoonful in each shell, and
one teaspoonful of dressing on top. Garnish with
capers and bits of lettuce leaves or parsley. The
shrimps are sometimes left whole.

Vegetable Salad.
Cold boiled potatoes, 1 quart. Chopped onion, 1 tablespoonful.
Cold boiled beets, 1 cup. " celery, Yz cup.
Cold boiled carrots, Vz cup. Hard cooked eggs, 2.

Chopped parsley, 1 tablespoonful. French dressing.

Cut the vegetables into one-half inch cubes or

into fancy shapes with vegetable cutters. Sprink-
lewith one teaspoonful of salt and one-half tea-
spoonful of pepper. Chop the onion very fine
and mix with twice the recipe of French Dressing.
Chop the whites of the eggs. Mix the vegetables
in alternate layers on a platter or salad bowl,
moistening each layer with the dressing. Rub the
yolks of eggs through a strainer. Reserve some
nice pieces of beet for the top, and throw over th©
whole some of the chopped parsley and yolks of
egg'
64 SAUCES.

Garnish with sprigs of parsley or blanched cel-

ery leaves. The amount and variety of vegetables
may be varied by the taste and season. Sour
cream or boiled dressing may be used in place of
French Dressing.

Makguerite Salad.

Arrange sixteen small, crisp leaves of lettuce on

a platter, putting two leaves together to make a
shell. Cut the whites of eight hard cooked eggs
into rings and mash the yolks and moisten with
mayonnaise boiled, or sour cream dressing. Place
the white rings on the lettuce for the petals
of the daisy and the yolks in the center.
Serve more dressing with the salad.
 BREAKFAST AND TEA
DISHES.

Plain Omelet.

Eggs, 4. Milk, 4 tablespoonfuls.

Salt, V2 teaspoonf ul. Butter, 1 teaepoonf ul.

Beat the eggs till well broken but not light, add
the salt and milk. Put a small French frying pan
where it will heat slowly, and a small platter to
heat in the oven. Eub the butter around in the
pan and when hot, turn in the egg. Shake the
pan vigorously t© keep the egg moving, and when
thick and creamy tip the pan from you, and with
a knife roll up the omelet away from you. Let it
rest in the pan for one half minute, to brown on
the bottom; then take the pan in the right hand,
and the platter in the left, and turn the omelet in-
to the platter. Serve immediately.

Light Omelet.

Use th« same quantities as for Plain Omelet.

Beat the eggs separatelv till very light. Add salt
"65
m BREAKFAST AND TEA DISHES.

and milk to th© yolks and Jold in the whites.

Turn into the hot buttered pan, cover with a hot
cover and remove toward the back of the stove.
When stiff and dry in the center or in about four
or five minutes, place in the top of the oven to dry
the top, then fold into one half the pan, and turn
out onto the hot platter.

Egg Vermicelli.

Eggs, 3. Pepper, 54 saltspoonful

Milk, 1 cup. Flour, 1 teaspoonf ul.
Salt, Vz teaspoonful. Butter, 1 teaspoonful.

Cook the eggs hard. Chop the whites fine,

mash the yolks, and add one saltspoonful of must-
ard, a speck of cayenne pepper, one-half saltspoon-
ful of salt, and one tablespoonf ul of cream. Cook
the butter and flour smooth and frothy, and
till

then add the milk gradually, and the salt, pepper,

and whites of eggs. Cut six rounds of toast with
a cutter. Pile the whites of eggs on them and pour
the sauce around. Mash the yolks through a
strainer over the whites. Garnish with points of
toast and parsley.

Egg Baskets.
Eggs, 3. Salt,1/2 teaspoonful.

Chopped cooked meat, 3 table- Pepper, 1 saltspoonful.

spoonfuls. Mustard, 1 saltspoonful.
Melted butter, 1 tablespoonful.
 BREAKFAST AND TEA DISHES. 67

Cook the eggs Cut in two crossways and

hard.
cut a thin slice from each end so that the eggs may
stand upright, and place on a platter. Remove
the yolks, add the meat, which should be chicken,
veal or ham, and chopped very fine, butter, seas-
oning and cream enough to hold the mixture in
shape. Mash till smooth. Make into balls the size
of the original yolks, and place in the white cups.
Pour one cupful of the white sauce around them,
and set in the oven for five minutes, then place a
tiny sprig of parsley in the top of each, and serve,

EscALOPED Eggs.

Eggs. 6. Butter, % cup.

White sauce, 1 pint. Cold meat, 1 cup.
Cracker crumbs, 1 cup.

Cook the eggs hard. Chop the ham, tongue

fish or chicken, very fine. Moisten the crumbs
with the butter, melted. Make the white sauce
from milk, cream, or stock. Chop the whites of
the eggs, and put the yolks through a strainer.
Make alternate layers of the sauce, crumbs, whites
and yolks, putting crumbs on the top. Bake till
the mixture is heated through and the crumbs are
brown.
Baked Eggs.

Small shallow dishes, of various shapes and

qualities, come on purpose for serving baked, or
68 BREAKFAST AND TSA DISHES,

shirred eggs, and there are many ways of serving.

No. 1. Butter an egg dish and break an egg in-
to being careful not to break the yolk. Sprink-
it,

le with salt and pepper and bake till the white is

jelly-like. Place a bit of butter on the top of the
egg and serve. Or they may be baked on a platter
in the same way. Place a strip of broiled or fried
breakfast bacon on the top of each egg, for a va-
riety.
No. 2. Sprinkle the dishes with seasoned and
buttered cracker, or bread crumbs, drop in the
egg, cover with crumbs and bake till the white is
jelly-like and the crumbs are brown.
No. 3. A great variety of flavors may be given
to the eggs by preparing in either of the preceding
ways, and spreading one of the following in the
dish before the egg is dropped:— A few drops of
onion juice; one teaspoonful of chopped parsley;
one teaspoonful of finely chopped cooked ham, or
one teaspoonful of grated cheese.
No. 4. Beat two or three extra whites of eggs
to a stiff froth, season with a sprinkle of salt, and
spread it on a platter, making little hollows like
nests, in.it, or one nest in each little dish. Break
a whole egg into the nest, and bake as before.

Hard Cooked Eggs.

Put the eggs into a covered sauce pan contain-
ing enough boiling water to cover the eggs. Set
 BREAKFAST AND TEA DISHES. 69

the sauce pan where the water will keep hot but
not boil, for twenty minutes. This will give a
more digestible egg than one boiled for ten min-
utes.

Soft Cooked Eggs.

Place the eggs in water as for Hard Cooked Eggs,

and let them remain there for five or ten minutes,
as they are liked soft or stiff. The less an egg is
cooked the more digestible it is. The whit©
should be like a jelly.

Tea.

Allow one teaspoonful of te'a aud one-half pint

of fresh boiling water to each person. Scald the
tea pot and put in the tea, let it stand on the stove
for a minute, then add the water. Let it steep
but not boil, from three to five minutes.

Boiled Coffee.

Mix one cup of ground coffee with one egg and

one-half cup of cold water. Scald the coffee pot
and pour in the coffee mixture and add one quart
and one cup of fresh boiling water. Close the
coffee pot tightly, and just bring the coffee to a
boil then plac© it at the back of the stove where
;

it will* keep just below the boiling point, for ten

minutes. Then pour out a cupful to clear the noz-

70 BREAKFAST AND TEA DISHES.

zle,and turn back, add one-half cupf al of cold wa-

ter and in a minnte it is ready to serve. Serve
with scalded milk and cream.

Chocolate.

Put one quart of milk into the double boiler.

Scrape two ounces of Baker's chocolate and put
into a granite sauce pan, with four tablespoonfuls
of hot water and two tablespoonfuls of sugar.
Cook smooth and glossy, then add the milk,
till

which should be scalded. Add a little at a time.

When the sauce pan is full and all has boiled up
once, return to the double boiler. Serve for lunch
with whipped crea'm. One-half water may be
used, and one-half as much chocolate, if desired
less rich.

The Mixing of Batters.

A true haUer is of
such consistency as will al-
low of pouring. It should not drop from the
spoon, yet it must not run like a mere liquid. For
this measure a scant measure of liquid to a full
one of flour. A cream batter is the consistency of
rich cream. For this use full measure of liquid
to full measure of flour.
A semi-dough or ch'op hatter, is one which v/ill
not pour but will break from the spoon. For this
take three-quarter measure of liquid to one meas-
 BREAKFAST AND TEA DISHES. 71

ure of flour. A
dough, to be stiff enough to knead
and handle, should be pliable and soft, rather than
hard. For this take half measure scant of liquid
to one full measure of flour.
Sift the flour before measuring.
To "beat eggs separately" beat the yolks and
whites in separate bowls.
In mixing a batter, get th© materials called for,
together, and measure them, then mix in the fol-
lowing order, unless directions to the contrary are
given
dry ingredients into the mixing bowl
Sift the
and mix Beat the eggs separately.
well. Add
th© milk to the yolks. Pour this liquor onto th©
dry ingredients, and beat well. When light, add
the butter, melted, or it is sometimes mixed with
the dry flour at the first. This is supposing a
small amount of butter, as in muffins, not for cake.
Fold in the whites of the eggs the last thing.

Baking Powders.

The object of using soda and cream of tartar or

baking powder in batter is to make them light.
Bicarbonate of soda and cream of tartar when dis-
solved and heated, unite and form Eochelle salt,
water and carbonic acid gas. The carbonic acid
gas generated through the batter, rises and puffs
it up, making a light, porous mass, in which con-

dition w© bake it. The Rochelle salt is left in the

 72 BREAKFAST AND TEA DISHES.
batter. We bay© various kinds of baking
powders.
Ihe most are made from soda and
tartaric acid
soda and cream of tartar, soda
and alum, or soda
and acid phosphate. These all give off carbonic
acid gas m varying
proportions, but leave each a
different residue in the batter.
The cream of tartar baking
powders are the
most Tfholesome. The others are
undesirable from
a healthful point of view.
Measure sodalevel, and the cream
of tartar a
rounding, baking powder,
little
rounding.
Allow two teaspoonfuls of cream
of tartar to
one teaspoonful of soda.
When you wish to use baking powder
in place
oi soda and cream of tartar,
given; use as much
baking powder as the soda
and cream of tartar
added together.
When baking powder is given and
you wish to
substitute soda and cream of
tartar, use two-thirds
cream of tartar, and one-third
soda.
Allow one level teaspoonful of
baking powder to
every cup of flour.
Allow one teaspoonful of
soda to one pint of
sour, clabbered milk.

°'"' ^^''^P"""^"! °f s°da to one cup of mo-

la^es^
Baking Powder Biscuit.
Floor, 1 quart. d *i , . . ,

Salt, 1 teaspoonful. '^^^^^P^^^^^l'

RoL-;^
iiaking J
m -it'^Y
Milk, about 1 pint,
powder, 3 teaspoonfuls.
 BREAKFAST AND TEA DISHES. 73

Sift the dry ingredients. Eub in the butter with

the tips of the fingers till all the lumps disappear.
Mix in the milk gradually, cutting it with a knife.
Mix only a small part of the flour with each ad-
dion of the milk. Mix as little as possible, and
when just stiff enough to handle turn out on to a

floured board.
Toss it with the knife till floured all over, then
pat it out with the hands till one-half inch thick.
Handle as little as possible. Cut with a round
cutter and place on a tin sheet and bake at once in
a very hot oven.

Stkawbekey Shoet Cake.

Like the above, only substitute rich, sour cream

for the milk, and use one scant teaspoonf ul of soda
in place of baking powder. Or, like baking pow-
der biscuit, only use one-half cup of butter in
place of one tablespoonful.
Bake in Washingtonpie plates thin,and put two
together, or bake thick and when they come from
the oven slip a thin, sharp knife between the cake
and the pan and when hot, split the cake.
For the filling. —Mash one quart of strawberries
in an earthen dish, and mix in sugar till of a pleas-
ant sweetness. 8et the dish in the oven till the
fruit is scalded, no longer. Butter each half of
the short cake, pour on some of the berries, cover
 74 BREAKFAST AND TEA DISHES.
with the top and pour the remainder of the
fruit
over it. Sprinkle with sugar and serve.
Or, the berries may be used without the
cooking.

Orange Shoet Cake.

Prepare the same as strawberry short cake, using

oranges. Peel them and remove the thick under
skin and seeds. Sweeten to taste and spread on
the cakes. Fresh or canned peaches may be
used, and raspberries as a filling for a
short cake.

Ceeam Waffles.
Batter, V^ cup. ^loux, 1 pint.
Cream, 14 pint. Salt, v, teaspoonful,
Milk, 14 pint. Eggs, 4,

Cream the butter, add the well beaten yolks

and
salt and beat two minutes or more. Now add the
flour, milk and cream alternately
making a smooth
batter. Then beat the whites of the eggs to a stiff
dry froth and beat them in.
Have the waffle iron hot and grease
it with salt
pork. one half of it with the batter and
Fill
brown it. Bake in all about two minutes.
Serve
with syrup; or butter and sugar.
Some like the
addition of cinnamon.
 75
BREAKFAST AND TEA DISHES.
(Raised witli Yeast.
Sally Lunns.
Salt V. teaspoonfal..
Flour, 1 pint.
Milk, 1 cup.
Yeast k cup.
Egge, I-
Sugar, 1 teaspoonful to 2 table-
Butter, Itablespoonful.
;poonfuls.

the sugar, salt

Scald and cool the milk and add
well beaten and
and yeast. Pour on to the egg
making a smooth batter. "Use
add to the flour,
if for tea. Mix late
the larger quantity of sugar,
in the forenoon, if for tea,
and when risen double
in bulk add the butter, melted,
and fill muffin pans
two-thirds full. Let this rise twenty or thirty
fifteen or twenty
minutes, and bake in a hot oven
the flour, yeast,
minutes. If for breakfast, mix
evening before. In the
Bait and milk, late in the
These may
morning add egg and melted butter.
be baked on a hot griddle in
muffinn rings, or m
or in a pudding
one large loaf like sponge cake,
dish.

Sally Lunns. (Raised with Baking Powder.

Milk, K. cup.
Flour,! pint.
1^2 teaspoonfuls.
Eggs, Z.
Baking powder,
Lt, % teaspoonful. Butter, % to % cup.
Sugar, 2 tablespoonfuls.

a bowl. Beat the

Sift the dry ingredients into
eggs separately. Add the milk to the yolks and
well, add the
pour on to the dry ingredients, beat
butter melted, and beat again,
then fold the m
 76 BREAKFAST AND TEA DISHES.
whites and muffin pans two-thirds full.
fill
Bake
fifteenminutes in a hot oven. When the one-
quarter cup of butter is used
add a scant one-
quarter cup of milk.

Sponge Coen Cake.

Corn meal, 1 cup, Pnff^^ ^/

J^lour, 2 cups. a„ -
«3^/io 1 ^ ^
Sugar, 1 cup.
Soda, 1 teaspoonf ul. ,
p„„„ o
Salt,l " .„
^5f'^'
Kich sour milk, 2 caps.

Cream the butter till very light.

Beat the eggs separately.
Beat the yolks and whites
together, then scatter in
the sugar, beating all the while. Sift the dry in
gredients. Drop
the creamed butter into
the cen-"
ter of he
floui^ turn in the eggs
and beat to a bat-
ter m the middle. As this
mixes add the sour
'^^'^^^ ^""^ ^""^"'^ *^'' ^^*^"" ^^^^
Tnd iiSr"'^
Bake one-half hour in gem
^ tins, rings, or w abn-
Wash-
mgton pie plates. * 6 .

Less sugar and butter may

be used when desired
but keep the batter the
same stiffness.

Graham Muffins.
Graham flour, 11/^ pints n^^ •

White P^^^^^^' ^ teaspoonfuls

flour, 1 cup ^ ^'"'^P^^^-
„ °f
Sugar, H
cup. p
-^^^'-^
Salt.lteaepoonful.
 BREAKFAST AND TEA DISHES. 77

Put the Graham flour into a bowl. Sift the re-

mainder of the dry ingredients into it. Beat the
eggs light and add the milk. Stir into the dry
ingredients and beat well. Grease hot gem pans
and fill them two-thirds full. Bake in a hot oven
fifteen minutes.

Spider Cake.

Corn meal, % cup. Eggs, 1.

Flour, 14cup. Sour milk, H cupful.

Sugar, 1 tablespoonful. Sweet milk, 1 cupful.
Salt, Yi teaspoonful. Butter, 1 tablespoonful.
Soda, Yz teaspoonful, scant.

Sift the dry ingredients into a bowl. Beat the eggs

and add one half the sweet milk. Pour onto the dry
ingredients. Beat well, then add the sour milk.
Put the butter into a hot spider, and when hot
pour in the batter. Pour the other one-half cup
of the milk over the top ivithoid stirring. Bake
twenty or thirty minutes in a hot oven.

Eye Muffins.
Rry flour or meal, 1 cup. Baking powder, 2 teaepoonfuls.
White flour, 1 cup. Milk, 1 cup.
Sugar, 14 oup. Egg, 1.
Salt, Y2 teaspoonful.

Sift the dry ingredients. Beat the eggs and

add the milk to them and stir quickly into the dry
mixture. Bake in hot gem or muffin pans twenty
or thirty minutes.
78 BEEAKFAST AND TEA DISHES.

Beead.

There is so much of interest and use to be said

about bread that it is difficult to condense to the
necessary limits of these pages. I will briefly
outline the process which takes place in the raising
and baking, and give a few general directions for
making.
Yeast one of the lowest orders of vegetable
is

organisms. It consists of minute microscopic cells,

which under certain conditions multiply very
rapidly.
When yeast is added to warmed water and flour
it causes the alcoholic fermentation.
The yeast acts upon the starch, some of which is
changed into sugar.
CHO
6 10 5
+ HO-::CHO
2 6 12 6
starch. Water. Sugar.
Then the sugar is changed into alcohol and car-
bonic acid gas.
Sugar ( 2C HO (Alcohol)

6 12 6
I
20 O (Carbonic Acid Gas)
2

It Is for this carbonic acid gas,

which causes the
sponge-like condition of the bread, that we use
the yeast.
The carbonicacid gas generated through the
dough, being lighter than the air rises, and in try-
 BREAKFAST AND TEA DISHES. 79

ing to escape, expands the dough and puffs it up

to two or three times its original size. The tenacity
and elasticity of the gluten prevents the gas from
escaping. The dough is baked and the cell walls
and we have the light
stiffened in this condition
porous loaf which is so desirable. If the dough
is allowed to get too warm or rise too much, the

alcoholic fermentation changes to the acetic and

sour bread is the result.
CHO + = CHO + HO.
2 6 2 2 4 2 2

Alcohol. Acetic Acid.

The temperature of the dough is very important.
The best temperature for the first rising is 70° to
75°, the maximum 90°.

At a higher temperature the acetic acid is liable

to be formed. After the dough has once begun to
rise it will continue, though more slowly, though
the temperature be lowered to 40°.
The denser the dough the more yeast is needed
and the more slowly it rises.
A dough containing eggs and butter will rise
more slowly than one which does not. Just before
the baking of the bread the temperature may b©
raised considerably without injury, as the heat of
the oven so soon checks the rising.
The first kneading of the bread is to mix the
yeast thoroughly through the dough. The second
kneading, that the bubbles of gas may be broken
into small ones, and so make the bread fine grained.
80 BREAKFAST AND TEA DISHES.

The object of baking is to kill the yeast, cook

the starch, expand the carbonic acid gas and drive
off the alcohol. Some of the starch on the out-
side is decomposed by the intense heat, changing
it to dextrine. This gives the sweet crust.
The compressed yeast cakes, "Fleischmann's" or
the "Vienna" or a nice home made yeast, are the
best. A general rule is one-half cup of yeast to
one pint of liquid. One-half cake of compressed
yeast dissolved in one cup of luke-warm water is
equal to one cup of yeast. Mix bread with milk
or water. It is mostly a matter of taste or econ-
omy which is the best. When milk is used always
scald it and cool to 90°. A general rule is one
scant measure of liquid, including the yeast, to
three full measures of flour. Mix bread with a
liquid at 90° in cool weather, with a cold one in
summer.
Knead till soft and smooth the first time, till

soft and elastic the second. Use as little flour as

possible during the second kneading. The bread
should rise doubled in bulk. It should not
till

rise till it caves in or runs over the bowl.

When risen, "cut it down" by cutting it away
from the sides of the bowl and working it
into the
centre. Repeat this several times if necessary be-
fore you are ready to shape it into loaves.
Let rolls rise more than loaves before baking,
for the heat soon penetrates to the centre and
 BREAKFAST AND TEA DISHES. 81

stops the rising, but a loaf will rise more after

being put in the oven.
The oven forbaking should be hot enough to
raise the inside of the loaf to 212° or between 400°
and 500°. It should brown one tablespoonful of
flour in five minutes.
Allow fifteen minutes for the baking of single
rolls.

Thirty minutes for a sheet of rolls.

Forty-fire and fifty minutes for a loaf.

A loaf ofbread when done should be brown all
over, and give a hollow sound when hit with the
knuckles.
Spread the bread with melted butter before
placing in the oven and it will have a very soft,
brown crust, spread with water, or milk and sugar
and it will be shiny. Brush with egg and it will
have a golden brown, shiny crust. Wash the top
of loaves with cold water when they come from ,

the oven and return till dry and they have a dark,
shiny crust.
If you wish a soft crust wrap the bread with a
clean, thick linnen cloth while hot. If a crispy
crust is liked, let the bread cool first. Keep it in
a clean jar or box. This should be scalded and
dried and freed from crusts and crumbs often.
82 BREAKFAST AND TEA DISHES.

Yeast.

Water, 2 quarts. Sa£;ar, 3 cup.

•

Hops, 2 tablespoonfuls. Salt, U

cup.
Raw potatoes, 6. Yeast, 1 cup.

Put the water and hops on to boil.

Grate the potatoes into an earthen bowl.
Strain the hop water over them before they
blacken. Place on the stove and boil up once, and
then add salt and sugar. Let it cool till blood
warm, and then add the yeast. Let it rise in a
temperature between 70° and 90° for five or six
hours, when it should look white and frothy. Turn
into a stone jug, cork tightly, and keep in a cool
place.
Scald the jug and the stopper thoroughly each
time the jug is emptied.

White Bread.
Milk, or water, or the two mixed, Yeast, Vz cup.
1 pint. Flour, 6 cups or more.
Sugar, 1tablespoonf ul. If water is used, use
Salt, 1 teaspoonful. Butter, or lard, 1 tablespoonful.

Scald the milk and cool to lOO^F, add sugar, salt

and yeast. When shortening is used add it to the
hot milk, or when water alone is used spread the
shortening over the dough after the first kneading
and it is put into the bowl. This is to prevent the
hard, dry crust from forming on the top. Stir the
flour into the liquid with a strong knife or perfor-
 BREAKFAST AND TEA DISHES. 83

ated wooden spoon. Add flour till stiff enough to

knead. The quantity will vary with the brand of
flour used.
Take the dough on to the board and knead till
smooth and elastic. Return to the bowl, add the
shortening if not already used. Cover with a
thick bread cloth kept for the purpose, and a tin
cover. Let it rise till doubled in bulk; cut it
down, knead again, and shape into loaves. Place
in buttered pans. Let it rise till doubled in bulk.
Bake from forty-flve to sixty minutes.

Graham Bread.

In mixing remove one pint of the "white bread"

dough when almost as stiff as a drop batter, and
let it rise in another bowl. When very light and
full of bubbles, dissolve one scant teaspoonf ul of
soda in one-quarter cup of cold water, add this to
one cup of molasses, and when well mixed add to
the dough. Stir till smooth then add one cup of
warm water. Now stir in Graham flour till stiff

enough to handle. Flour the board and shape in-

to loaves or biscuit. Do not knead or handle on-
ly enough to get it into shape. Let it rise till
double in bulk. Bake a little longer than the same
size loaf of white bread. Diminish the heat of the
oven when half done.
One-fourth of a cup of sugar may be used in-
stead of molasses.
84 BREAKFAST AND TEA DISHES.

In that case omit the soda and add one cnp of

water.

White Mountain Eolls.

Milk, 1 pint. Yeast, M cap.
Butter, M cup. Whites of eggs, 2.

Sugar, M cup. Flour, 7 or 8 cups.

Salt, 1 teasponf ul.

Scald the milk, and add butter, sugar, salt. Let

it cool to 100°r and then add yeast and whites of

eggs beaten. Add the flour till a stiff dough is

made and knead till smooth. Let it rise till doubled
in bulk. Then, knead again and shape into cylin-
drical rolls, and place side by side in shallow pans.
Let them rise till doubled in bulk, and bake thirty
minutes in hot oven.

Swedish Eolls.

Make White Mountain Eolls, and when

like
ready to shape, roll out on a board till one-eighth
inch thick. Spread with soft butter, and sprinkle
with sugar and cinnamon. Eoll up like a jelly
roll, and then cut across in one-half-inch slices.

Let them rise till light and bake about ten min-
utes.
For the following receipts for Swedish Eolls
note these directions:
To freshen the butter, melt it, and when a little
cool pour off the clear liquid from the salt, which
 BREAKFAST AND TEA DISHES. 85

settles at the bottom, or, wash it in cold water.

When the butter is to be mixed with egg the first
way is easier.
Take the dough after the first rising, knead and
mix thoroughly.
Give each plenty of room on the tin so that
roll
they will not run together. Bake in a hot oven
till nicely browned all over.

GlFFLES.

White bread dongh, i4 lb. Sugar, J4 tablespoonful.

Freshened butter, VA oz.

Take the white bread, (which should be mixed

with milk), after the first rising, knead it a little,
and then roll out, spread with the butter, fold up
the edges, folding the butter in the inside. Fold
it up like pastry and roll out three times, till the

butter is well mixed into the dough. Then add

the sugar and when well mixed roll out till one-
eighth inch thick. Cut into eight equal square
pieces. Place a bit of jelly a little way from one
corner and fold the corner over it. Then roll up
towards the opposite corner, making a crescent-
shaped roll. Let them rise till nearly doubled,
then brush over with one egg mixed with one
tablespoonful of water, and sprinkle with sugar.
Bake in a hot oven about ten minutes. They
should be light brown when done.
86 BREAKFAST AND TEA DISHES.

Soft Kringles.
White bread dough, % lb. Freshened butter, 2 oz.
Eggs, 2. Cardamon seeds, 2.
Sugar, 2 heaping tablespoonfuls.

Crush the cardamon seeds in the sugar till fine.

Beat the yolks of the eggs, and add the sugar and
butter, with flour enough to make the mixture so
stiff that it can be kneaded into the dough. Spread

out the dough, and add the egg mixture by spoon-

fuls and knead till there are no streaks of yellow.
Koll into long sticks, and then shape into rings.
Let them rise till doubled, and bake.

EoLL Petits.

Soft kringle dough, V2 lb. Sugar, 1 tablespoonfnl.

Plain bread dough, H lb.

Knead the two very thoroughly, and shape into

small, round rolls. Let them rise till doubled,
and bake.

Prune Kringles.

White bread dough, V2 lb. Sugar, Ys tablespoonf ul.

Freshened butter, '/2 oz.

Knead the butter and sugar into the dough.

Chop six or eight prunes in four tablespoonfuls of
sugar, till quite flue. Chop the meat of the stones
with the prunes. Spread this on the board. Roll
 BREAKFAST AND TEA DISHES. 87

into sticks the size of the finger and eight inches

long. Boll in the prunes and sugar till dusted all

over, then fasten into oblong rings.

Sugar Kringles.

White bread dough, Vs lb. Blanched Almonds, 10.

Freshened butter, Yz oz. Cinnamon, 1 teaspoonful.
Sugar, 1 2 tablespoonf ul.

Knead the butter and sugar into the dough.

Eoll into sticks th© size of a finger and thirteen
inches long. Chop the almonds and mix with
sugar and cinnamon. Eoll the sticks in this mix-
ture till dusted all over with nuts and sugar, then
shape into oblong rings, with one end crossing at
the middle to the opposite side. Let them rise till
nearly doubled, and bake.
 PUDDINGS.

Apeicot Pudding.

Rice, 1 scant cup. Salt, 1 teaspoonful.

Boiling water. 2 cups. Egg, 1.
Butter, 1 tablespoonful.. Apricots, H can.
Sugar, 1/2 cup. Crumbs, cup.
V^

Wash the rice and cook in the double boiler one-

half hour with the water, then add the butter,
salt,
sugar and ^^^ well beaten. Butter generously a
three-pint charlotte russe mould, sprinkle with
crumbs. Put in a layer of rice one-half inch thick,
and cover with apricots drained from the juice,
and so continue till the mould is full. Cover with
buttered crumbs and bake twenty minutes. Serve
with apricot sauce. Almost any sort of fruit
may
be substituted for the apricots.

Prune Eice Pudding.

Rice, Vi cup. Sugar, 1 tablespoonful.
Boiling water, 3 pints. Prunes, V^ lb.
Salt, V-z teaspoonful.

Wash the rice and add salt, sugar and water,

bake one hour. Have the prunes cooked till soft'
 PUDDINGS. 89

and stoned, and stir into the rice. Cook slowly

two Lours longer, or till the rice and prunes are
cooked to a creamy consistency. Stir it often.
Beat the whites of two eggs till stiff and dry and
then beat in gradually two tablespoonfuls of pow-
dered sugar, with a spoon. Press through a pas-
try bag and garnish the top. Brown in a very
slow oven.

Cream Eice Pudding.

Rice, scant hi cup, Milk, 3 pints.

Sugar, % cup. Flavoring, 1 teaspoonful.

Wash the rice and mix in a pudding dish with

milk, sugar and flavoring. Bake
in a moderate
oven three hours. Stir adding
it the milk
often,
from time to time, if all can not be put in at first.
The thinly shaved rind of an orange or lemon gives
a pleasant flavor. The pudding should bake slow-
ly and be creamy when done.

Delicate Pudding.

Water, 1>4 cup. Salt, V2 saltepoonful.

Fruit juice, 1 cup. Sugar, H to IV2 cups.
Corn starch, 3 tablespoonfuls. Whites of eggs, 3.

Boil one cup of water and fruit juice, moisten

the corn starch with the one-fourth cup of cold
water, and add the boiling syrup. Cook
min- five

utes, stirring all the time. Then add sugar and

90 PUDDINGS.

and when dissolved, fold in the whites of the

salt,

eggs beaten only till stiff and moist, iioi dry.

Turn into a mould. Serve cold with boiled custard
or fruit sauce.
Fresh canned fruit
or may b@ used. All
kinds are nice. Only one-half cup of lemon juice
will be needed, fill the cup with water. Lemon
will take one and a half cups of sugar. Canned fruits
less than fresh.

Steamed Cabinet Pudding.

Eggs, 3. Fruit, 1 cup.

Sugar, 3 tablespoonfals. Stale cake, 3 pints.
Milk, 3 cups. Butter, 1 tablespoonful.

Use the butter to butter a three pint melon mould.

The fruit may be currants, raisins and citrons
mixed or candied, canned or fresh fruit. Sprinkle
the mould with fruit and then break in the cake, or
the mould may be lined with lady fingers, or maca-
roons. Beat the eggs, add sugar, salt and milk and
pour over the cake. Let the pudding stand an hour
and steam one and one-fourth hours. Serve with
creamy sauce. Stale bread may be substituted for
the cake.

Steamed Cottage Pudding.

Flour, 2 cups. Eggs, 2.
Milk, 1 cup. Melted Butter, 1 tablespoonful.
Sugar, 1 cup. Baking Powder, 2 teaspoonf uls.
Nutmeg, one-fourth.
 PUDDINGS. 91

Cream the add the sugar, then the eggs,

butter,
and beat till very light, add the nutmeg and milk,
and then the flour and baking powder, sifted
together. Turn into a well buttered two quart
mould. Steam one and one-fourth hours. Serve
with a fruit sauce.

Snow Balls.
Eggs, 3. Baking Powder, 1% teaspoonftils.
Sugar, 1 cup. Water, 3 tablespoonfuls.
Flour, 1 scant cup. Grated yellow rind of 1 lemon.
Lemon Juice, 2 tablespoonfuls.

Beat the yolks of eggs and sugar till very light.

Add the water and rind and juice of the lemon.
Beat the whites to a stiff dry froth. Turn these
into the beaten mixture, and then sift in the flour
and baking powder mixed together. Fold till well
mixed. Turn into twelve or fifteen well buttered
little earthen cups, and steam thirty minutes.

When done roll the snow balls in powdered sugar

and serve with strawberry sauce.

Cbeam Pudding.

Milk, 1 quart. Salt Vz teaspoonful.

Eggs, 4. Sugar, 1 cup.
Flour, 4 tablespoonfuls. Fruit Juice. 4 tablespoonfuls.

Put three cupsof milk into the double boiler.

Beat the eggs moisten
; the flour and salt with the
one cup of cold milk, being careful to make the
92 PUDDINGS.

mixture smooth. Turn into the milk when scalded,

and when it thickens add the eggs, and cook five
minutes. Stir rapidly at first. Turn into a deep dish,
and sprinkle the sugar over the top, pour upon
it the fruit juice. Serve when perfectly cold.

Caramel Eice Pudding.

Rice, 1 cup. Eggs, 2.

Milk, IM quarts. Cinnamon, 1 inch stick.

Salt, 1 teaspoonful. Sugar, Yz oup.

Wash the rice and soak in cold water for two

hours, drain off the water and place in the double
boiler with the milk and cinnamon and cook two
hours.
Put the sugar in a small frying-pan and stir till
it is brown and liquid. Pour this instantly
into a plain warm mould, and turn the mould till
the caramel coats all parts of it. Work rapidly
for the sugar stiffens as soon as cold.
Nowadd the salt and the beaten egg to
the rice and stir well. Turn the rice into the
caramel lined mould, cover it, set it in a pan
of hot water and bake thirty minutes. After
removing from the oven let it stand on the table
for ten minutes. Turn out onto a platter and serve
with a cold boiled custard. Flavor the custard
with vanilla or caramel.

Custard Souffle.
Butter, 2 tablespoonfuls, scant. Milk, 1 cup.
Flour, 2 tablespoonfuls. Eggs, 4.
 PUDDINGS. 93

Scald the milk in the double boiler, cream the

butter, add the flour and pour the milk on gradual-
ly. Cook eight minutes, then add the yolks of the
eggs well beaten, and set away to cool. When cold
fold in the whites of the eggs beaten to a stiff dry
froth. Turn into a slightly buttered pudding dish,
and bake in a moderate oven thirty minutes. Serve
at once with creamy sauce.
 PUDDING SAUCES.

Apkicot of Fruit Sauce.

Fruit Jnice, 1 cup. Corn Starch, 1 teaspoonful.

Sugar, H cup. Cold Water, Yz cup.

Bring the sugar and fruit juice to a boil, moisten

the corn starch with the cold water, add to the
syrup and boil five minutes. Use any kind of fruit.

Strawbeery Sauce.

Mash one quart of fresh strawberries and pour

over them one cup of sugar. Let the fruit stand
two hours. Just before serving time turn into a
granite or porcelain-lined kettle, and bring to a.
boil, no more.

Fruit Sauce.

Put one pint of boiling water into a sauce pan.

Moisten one tablespoonful of cornstarch with one-
third cup of cold water and turn into the boiling
water, boil ten minutes. Then add one pint of
preserved fruit. If canned fruit is used boil one
94
 PUDDING SAUCES. 95

cup of sugar with the corn starch. If fresh fruit

is used use a little more sugar.

The fruit may be left whole, or the sauce

strained.

Lemon Sauce.

Moisten one tablespoonful of cornstarcn with

one-fourth of a cup of cold water and pour into
one cup of boiling water. Boil two minutes. Add
the juice and grated rind of one lemon, and one
cup of sugar.
Beat one egg very light. Pour the boiling sauce
over it in a fine stream beating it with a spoon all
the time.

Nutmeg Sauce.

Boil one cup of water, and add to it one table-

spoonful of cornstarch, moistened with one
cup of cold water, and when it boils add one cup
of sugar, one fourth tablespponful of salt, and one-
third of a grated nutmeg. Boil slowly one-half
hour, add two tablespoonfuls of butter and serve.

Egg Sauce.

Eggs, 3. Extiact, 1 teaspoonful.

Powdered sugar, 1 cup.

Beat the eggs separately, and when the whites

96 PUDDING SAUCES.

are very stiff and light heat in the sugar a little at

a time, with a spoon. When
very light, add the
extract and the yolks of the eggs and continue to
beat till very light. Serve at once.

Obeamy Sauce.
Butter, Y2 cup. Cream, H cup.
Powdered sugar, 1 cup. Vanilla. 1 teaepoonful.

Cream the butter and then stir in the sugar a

little at a time and beat till very light. Then add
the cream and extract, a little at a time.
Just before serving, set the bowl into a pan of
kot water, and as soon as the sauce is smooth and
creamy, remove from the fir©. It should not be
heated enough to melt the sugar. Omit the cream
and do not cook it, and you have a nice cold hard
sauce for puddings.

Caramel Sauce.

Put one-half cup of ^gar in the frying pan and

when melted and light brown add one-half cup of
boiling water and boil slowly ten minutes.
 DESSERTS.

Atalanta Apples.

Apples, 6. Cinnamon, one-inch stick.

Sugar, 1 pint. Bread, 12 slices.
Boiling water, 1 pint. Jelly, V2 tumbler.

Boil the sugar, water and cinnamon ten minutes

and skim. Core and halve the apples. Cook
them in the syrup till tender, watching them
carefully, turning them often. As soon as tender
remove from the syrup on to plates, and cook in
the top of the oven for five minutes. Cut rounds
from the bread and dip them into the syrup and
place on a platter. Nearly cover these with a thin
layer of jelly. Place one piece of apple on each
slice of bread. Boil the syrup remaining in the
sauce pan till ropy, and then pour over the ap-
ples. Place a small piece of jelly on top of each
apple. When cold garnish with whipped cream
and bits of jeWj.

Apple Snow.
Baked sour apples, 3. Sugar. 14 cup.
Whites of eggs, 1. Lemon juice, 2 tablespoonfals.
Q->
98 DESSERTS.

Strain the pulp of the apples, add sugar and the

white of egg beaten to a stiff, dry froth. Beat all
with a wire spoon till stiff and white, add the lem-
on juic©, pile in a glass dish and serve with boiled
custard.

Boiled Custard.

Milk, 1 pint. Salt, M saltspoonfnl.

Yolka of eggs, 4. Flavoring, 1 teaspoonful.
Sugar, 1/^ cup.

Put IJ cups of milk into the double boiler. Beat

the egg and sugar till creamy, add one-half cup of
cold milk, and turn into the milk when scalded.
Cook till the custard stiffens and will coat the
spoon. Strain into a bowl, and when cold add
salt and flavoring.
—
For Caramel Custard. Put the sugar into a fry-
ing pan and when melted and brown add two ta-
blespoonfuls of water and pour into the milk in
the double boiler, and proceed as for plain custard.

Fruit Tapioca.

Pearled Tapioca, % cvip. '

Salt, 1 salts poonful.
Boiling water, VA pints. Currant jelly, Vi tumbler.
Sugar, % cup.

Wash
the tapioca and put into the doubl© boiler
with the water, cook one hour, or till perfectly
transparent, stirring often. Then add sugar, salt
 DESSERTS. 99

and jelly. Stir till well mixed and then turn into
a mould and let it get very cold. Turn into a glass
dish, and serve with sugar, and plain or ^hipped
cream.
of the jelly, one-half cup of
Or, use in place
lemon any sort of acid fruit juice.
juice, or
Or, one cup of canned fruit, like apricots,
peaches, or quinces.
Or, one pint of ripe berries. Use more sugar as
needed.
Or, a pleasing variety is to make the fruit tapi-
oca and flavor with lemon juice. Color pink with
cochineal coloring. Put alternate layers of tapio-
ca, sliced bananas, and ripe strawberries, into a
mould. Serve with whipped cream.

Lemon Tapioca.

Make like the fruit tapioca, adding one cup of

sugar, and add grated rind and
in place of the jelly,
juice of one lemon and the yolks of two beaten eggs.
Beat the wdiites of the eggs to a stiff, dry froth,
and then beat in gradually, two tablespoonfuls of
powdered sugar. Pile on top of the tapioca after
it is put into the dish for serving, and brown
slightly in a very slow oven. Let it get perfectly
cold before serving.
100 DESSERTS.

Lemon Jelly.
Gelatine, Yi bos. Sugar, 1 cup.
Cold water,' 1 scant cup. Lf men juice, H cup, generous.
Boiling water, 1 pint. Cinnamon, 1 inch stick.

Soak the gelatine in the cold water. Shave just

the yellow rind of the lemon. Steep with the cin-
namon in the boiling water ten minutes. Add the
gelatine, sugar and lemon juice and when dissolved
strain through a napkin.

Orange Charlotte.
Sour Orange pulp and juice, 1 cop. Boiling water, 1 cup.
Sweet oranges, 4. Sugar, 2 cups.
Gelatine. % box. Whites of egg, 4 to 6.
Cold water, M cup.

Line a two quart Charlotte Russe mould with

sections of sweet oranges. Keep the sections
whole. Remove the seeds carefully and stand
the sections on end in two rows around the sides
of the mould.
Soak the gelatine in the cold water two hours,
add the boiling water, and when dissolved add
sugar, orange juice and pulp. Set the pan into
another pan containing ice and water. When so
stiff that it will drop from the spoon, beat the

whites of the eggs to a stiff, dry froth, and beat

into the orange mixture. Beat with a wire spoon
till it is very light, smooth and stiff. Then turn
irto the mould lined with the sections of oraTiges.
 DESSERTS. 101

Set it in the refrigerator for an hour or two. Serv©

with a boiled custard made with the yolks of the
eggs.

Charlotte Eusse.

Gelatine, H box. Vanilla, 2 teaspoonfols.

Cold water, Y2 cup. Boiling water, V^ cup.
Cream, 1 quart. Lady fingers, two dozen.
Powdered sugar, 3i cup.

Soak the gelatine in the cold water for two

hours. Whip the cream and skim off the whip in-
to a tin pan. Set this pan into a pan of ice water.
When all the cream is whipped, drain off all the
cream which has settled in the pan. Sprinkle the
sugar over the whipped cream, and add the vanilla.
Pour the boiling water on to the soaked gelatine,
and when dissolved strain over the whipped cream.
Stir rapidly' but quietly, with the bowl of the
spoon on the bottom of the pan. If the gelatine
gets lumpy lift the pan from the water for a few
moments, and if necessary, place it over a kettle of
warm water for a moment till it becomes smooth
again. When the gelatine in the bottom of the
pan gets as stiff as a custard, fold in the cream on
the top. Mix all gently, to keep the cream as light
as possible. When so only just pour,
stiff it will

turn it into moulds lined with the lady fingers.

Line the mould by standing the lady fingers on
end against the side, with th© crust side next the
102 DESSERTS.

mould. Leave a little space between the fingers.

Strips of sponge cake may be nsed instead of the
fingers.

Orange Bavarian Cream.

Cream, 2 cups. Gelatine, Vz package.
Oranges, 5. Cold water, V2 cup.
Sugar, 1 cup. Yolks of Eggs, 6.

Soak the gelatine in the cold water for two

hours. Whip the cream till no more will whip.
Skim the whip off into a pan, and put the un-
whipped cream into the double boiler, Grate the
rind of two oranges onto the gelatine. Squeeze
the juice of the oranges. Beat the yolks of the
eggs and the sugar till smooth and light, and add
to the cream in the double boiler. When this
thickens add the soaked gelatine, and when this is
dissolved strain into a pan, set into a pan of ice
water. Stir the orange juice into it, and continue
to stir till as thick as a soft custard, then cut in
the whijDped cream. Do this quickly and gently,
to keep the cream light.
When so stiff it will only just pour, turn into
moulds.

Pineapple Bavarian Cream.

Pineapple, 1 can. Gelatine M box.
Sugar, 1 cup. Cold water, % cup.
Cream, 1 pint. ii cup of boiling water.

Soak the gelatine in the cold water two hours.

 DESSERTS. 103

Chop the pineapple or use the grated fruit. Cook

the pineapple with the sugar ten minutes. Whip
the cream, and skim off the froth into a pan. Dis-
solve the gelatine in the hot water, add to the
pineapple and strain into a pan set in cold water.
Mash through some of the fruit. Stir till as stiff

as a thick custard, and then cut in the whipped

cream. When so stiff it will only just pour, turn
into molds.

Strawbeery Bavarian Cream.

Make like the Pineapple, substituting one quart

of mashed strawberries for the pineapple. Put the
berries through a sieve fine enough
keep back
to
the seeds. Use raspberries, peaches and apricots
in the same way.

Directions for Freezing.

Pound or chip the ice, till the pieces are no
bigger than walnuts. First put a layer of ice into
the freezer about four inches deep, then put in a
layer of salt, then a two inch layer of ice, and so
continue till the ice and salt comes above the mix-
ture in the can. Allow three pints of salt to a
gallon of cream.
When th© mixture is frozen, take out the dasher
and pack the mixture down tightly. If the cream
is to stand several hours, draw off the water and

add more salt and ice.

104 DESSERTS.

Ice Cream.

Milk, 1 pint. Eggs, 2.

Sugar, 2 caps. Cream, 1 quart.

Flour, 2 tablespoonfnls. Flavoring, 1 tablespoonfol.
Salt, 1 saltepoonf ul.

Scald the milk in the double boiler. Beat the eggs,

flour and one cup of sugar together till light and
then turn into the milk. Stir constantly till thick-
ened and then occasionally. Cook in all twenty
minutes. When cold add the second cup of sugar,
the cream and flavoring, and strain into the freezer
and freeze.

Philadelphia Ice Cream.

Cream, 1 quart. Flavoring, 1 tablespoonful.

Sugar, 1 cup.

Scald the cream, and add the sugar. When cold

add the flavoring and freeze. If the cream is very
rich add 1 cup of milk. The whites of one or two
eggs beaten till foamy may be used, in addition.
The following flavorings may be used with either
of the preceding receipts as a foundation :

Chocolate Ice Cream :

—
Scrape one ounce of Baker's chocolate, and cook
tillsmooth and glossy with two tablespoonf uls of
sugar and one of boiling water. Add this to the
custard or cream while in the double boiler. When
cold add ^ tablespoonful of vanilla.
 DESSERTS. 105

Macaroon Ice Cream :

—
Dry, roll and sift macaroons to make one pint of
crumbs. Omit one cup of the sugar given for the
foundation. For brown bread ice cream, use brown
bread crusts prepared in the same way.

Coffee Ice Ci^eam: —

Use one cup of strong coffee, and measure the
sugar generously.

Fruit Ice Cream :

Us© six bananas sifted, or one pint of strained

strawberry or raspberry juice, or one pint of grated
pineapple, or one pint of sifted peaches or apricots.

Caramel Ice Cream: —

Put one scant cup of sugar into a frying pan
and
stir over the fire till the sugar turns liquid and
brown, add this to the hot custard, in place of one
cup of th© sugar.

Oeange Sherbet.
Orange Juice, 1 pint. Hot Wat«r, 1 cup.
Gelatine, 2 tablespoonfuls. Sugar, 1 pint.
Cold Water, 3 cups. Lemons, 1.

Soak the sfelatine in one-half cup. of cold

water. Dissolve in the boiling water, and add the
remainder of the cold water, sugar and orange and
lemon juice. Strain and freeze. For lemon sherbet
use one cup of lemon, juice.
106 DESSERTS.

Strawberry SherbeTo

Preserved frait, 1 pint. Water, 1 quart.

Sugar, 1 cup. Lemons, 2.

Gelatine, 1 tablespoonfal.

Mash, and strain out tli© seeds, and proceed as

for orange sherbet. Or, when fresh fruit is used
make just the same as orange sherbet.

Frozen Apricots.

Apricots, 1 can. Sugar, i pmt.

Water, 1 quart. Whipped cream, 1 pint.

Mash up the apricots, and add sugar and water,

and freeze. When
nearly frozen, remove the
dasher and mix in the whipped cream with a spoon,
or use whites of three or four eggs beaten till
frothy, and beat in just before the dasher is re-
moved.
*

Fruit Sherbet. ( Prepared Quickly.

Use one pint of any sort of fruit juice, made

quite sweet with sugar, add shaved ice till stiff,

and serve immediately. The "Gem" ice shave is

the best for the purpose.

]T IS ft ¥Km W0RTHY 0P cens'isER-
A ation that meat roasted by a coal fire loses in weight
one-third, while the depreciation in cooking by gas is only
one-seventh, besides which, the meat will be found much
more nutritious and healthful.
Bread in the oven of a gas range will bake brown
ev^enly,top and bottom, the loaves will be twenty-five
per cent, larger than if baked in a coal range, and
will always be found light, porous and wholesome.

The Gas Light Company, with a view to introducing

the most modern improvements for the use of gas either
for lighting or cooking, have opened a sales department
w^here they display a full and complete line of gas stoves,
ranges, water heaters, laundry stoves, and burners of
every description, which are for sale to their customers
at manufacturers' prices.

MINNEAPOLIS GAS LIGHT CO.,

; Masonic Temple.
 YERXA BROS. & CO.,
CARRY THE
LARGEST AND MOST COMPLETE
LINE IN THE WEST, OF

French Peas,
Mushrooms, Olive Oil,

Imported Pastes,
Finest Extracts,

Pure Cream Tartar,

Best Baking Powders,
Strictly Pure Spices,
Chocolates,
Cocoanuts.

In Fact Everything that Is

Needed for

MINNEAPOLIS:
COR. NICOLLET AVE. AND FIFTH ST.,

115 and 117 CENTRAL AVE.

ST. PAUL:
COR. CEDAR AND SEVENTH ST.
The Latest and Best Kitchen Helps.
USED AND RECOMMENDED BY MISS AMY BARNES IN HER
LECTURES AND DEMONSTRATIONS.

The Gem Freezer

Is arranged to use the smallest pos-
sible amount of ice in freezing. The
pail is of finest white cedar, which
does not shrink or fall apart. The
gearings entirely covered, so that the
fingers cannot be caught. For full
description send for "Dainty Dishes
for all the Year Round," by Mrs. S. T,
Rorer, Principal Philadelphia Cooking
School, and editor "Table Talk," con-
taining 120 recipes for all ice creams,
ices, sherbets, frozen fruits, etc.
Mailed free on application to the
m a n u fac tu r ers
Perfection Meat Cutter.
The and most improved for family
latest, best
use. Cuts the meat and does not grind. Cannot
get dull or out of order, requires no repairs, sim-
ple to use, easy to clean and put together. By its
use cold pieces of meat, tough ends of steak,
all
etc.,usually wasted, can be made with little
trouble into many of the tasty dishes found in
leading hotels and restaurants. Descriptive cat-
alogue with 60 recipes of plain and fancy dishes
prepared by its use, mailed free on application.

The Crown Ice Chipper.

To chip ice fine to use in freezing ice cream, cooling wines,
etc. Will reduce a 10 lb. block of ice to small uniform size
like peanuts in a minute or two. Saves waste of ice. Price
50 cents each.

The Gem Ice Shave

Is a small tool like a carpenter's plane with box attached in
which the shaved ice, fine as snow, is collected when the
shave is pushed over the block of ice in refrigerator. Use-
ful for many purposes. Price 50 cents each.
There is nothing made at ten times the cost that will do
the same work as our Crown Ice Chipper and Gem Ice Shave.
Full descriptive catalogue mailed free on application.

AMERICAN MACHINE CO.,

Manufacturers Hardware Specialties,
N. E. Cor. Lehigh Ave. and American St., Philadelphia, Pa
ORANGE EVERY
BLOSSOM WARRANTED,
SACK

FLOUR.
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We guarantee the Orange Blossom to be

the choicest flour made, as well as the cheap-

est, taking all its properties into account.

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KINGSLAND, SMITH & CO,

SUCCESSORS TO THE

St. Paul Roller Mill Co.

Our Orange Blossom Graham

Is Far Superior to the Ordinary Graiiam.

TRY IT.
 STRENGTH.

SNOW FLAKE, Cream Tartar 13.20

Horsfords Phospliate 13.10

Royal 12.30

State 12.00

Dr. Prices 11.80

Bulk and alum powders average. . . . 8.00

This result is not published to prejudice people, but simply

to confirm our repeated claims, etc.

Is the Best Baking Powder Made.

C. R. GROFF, St. Paul, Minn.

I have used the Snow Flake when in St. Paul and Min-
neapolis and can recommend it in every respect.

Amy Barnbs.

GROFF'S TRIPLE EXTRACTS ARE THE BEST MADE.

Why purchase Eastern goods when you can obtain better ones
that are made at home.
 DICKINSON'S
HoiSB • Fnmsliai ® Dejarliit,
Fourth, Fifth and St. Peter Streets,

ST. PAUL, MINN.

¥ E have made especial arrangements to keep

Kitchen Department all utensils used
Barnes during her lectures on cooking.
in

by Miss
our

MOULDS, Plain and Fancy,

CUTTERS, LARDING NEEDLES,
PASTRY and FROSTING TUBES, TIMBAL IRONS,
FRENCH BONING KNIVES,
WOODEN SPOONS, MEASURING CUPS, WHIP CHURNS,
MEAT CHOPPERS,
ICE CHIPPERS AND SHAVES,
FRYING BASKETS, WAFFLE IRONS, ICE CREAM FREEZERS.
ETC., ETC., ETC.

A FULL LINE OF

TINWARE, &RANITEWARE, WOODENWARE,

AND

Kitchen Utensils of all Sorts.

Logan & Strobridge Iron Co.
MANUFACTURERS OF ALL KINDS OF

Bread and Cracker Mills, Coffee Mills,

Farm and Plantation Mills, Builders' Hardware,
House Furnisliing: Goods, Natural Gas Burners,
Iron and Brass Castings, Etc.
For catalogue and prices, address

LOGAN k STROBRIDGE IRON CO., New Brighton, Pa.

 JEWEL GAS STOVES
ARE MADE IN

PRICES FROM $1.50 TO $37.50

ASK
FOR "THR
JEWEL,
IT I©

BECAUSE IT IS

HIGH GRADE,
INTERCHANGEABLE,
FOR SALE BY
RIGHT.
The St. Paul Gas Light Co.,
ST. PAUL, MINN.
Minneapolis Gas Light Co.,
MINNEAPOLIS, MINN,
^lHI^
LIBRARY OF CONGRESS

014 488 312 3 §