Читать бесплатно онлайн книгу автора  The Century Cook Book

Mary Ronald

The Project Gutenberg EBook of The Century Cook Book, by Mary Ronald

This eBook is for the use of anyone anywhere at no cost and with

almost no restrictions whatsoever. You may copy it, give it away or

re-use it under the terms of the Project Gutenberg License included

with this eBook or online at www.gutenberg.org

Title: The Century Cook Book

Author: Mary Ronald

Release Date: January 2, 2011 [EBook #34822]

Language: English

*** START OF THIS PROJECT GUTENBERG EBOOK THE CENTURY COOK BOOK ***

Produced by Julia Miller and the Online Distributed

Proofreading Team at http://www.pgdp.net (This file was

produced from images generously made available by The

Internet Archive/American Libraries.)

Transcriber’s Note

Obvious typographical errors have been corrected. A list of these changes is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text.

Illustrations have been moved and placed near the paragraph that they illustrate whenever possible.

THE
CENTURY COOK BOOK

SQUARE-CORNERED DINNER-TABLE WITH FOURTEEN COVERS. DECORATIONS IN WHITE. (SEE PAGE 18.)

THE
CENTURY COOK BOOK

BY

This book contains directions for cooking in its various branches,
from the simplest forms to high-class dishes and ornamental pieces;
a group of New England dishes furnished by Susan Coolidge;
and a few receipts of distinctively Southern dishes. It gives also
the etiquette of dinner entertainments—how to serve dinners—table
decorations, and many items relative to household affairs.

“NOW GOOD DIGESTION WAIT ON APPETITE
AND HEALTH ON BOTH”
—Macbeth

NEW YORK
THE CENTURY CO.
1901

Copyright, 1895, by
The Century Co.

The DeVinne Press.

“To be a good cook means the knowledge of all fruits, herbs, balms and spices, and of all that is healing and sweet in field and groves, and savory in meats; means carefulness, inventiveness, watchfulness, willingness and readiness of appliance. It means the economy of your great-grandmothers and the science of modern chemists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means, in fine, that you are to be perfectly and always ladies (loaf-givers) and are to see that every one has something nice to eat.”—Ruskin.

APHORISMS—BRILLAT-SAVARIN.

Les animaux se repaissent; l’homme mange; l’homme d’esprit seul sait manger.

Dis moi ce que tu manges, je te dirai ce que tu es.

Le Créateur, en obligeant l’homme à manger pour vivre, l’y invite par l’appêtit et l’en récompense par le plaisir.

La table est le seul endroit où l’on ne s’ennuie jamais pendant la première heure.

La découverte d’un mets nouveau fait plus pour le bonheur du genre humain que la découverte d’une étoile.

L’ordre des comestibles est des plus substantiels aux plus légers.

L’ordre des boissons est des plus tempérées aux plus fumeuses et aux plus parfumées.

On devient cuisinier mais on naît rôtisseur.

Attendre trop longtemps un convive retardataire est un manque d’égards pour tous ceux qui sont présent.

Celui qui reçoit ses amis, et ne donne aucun soin personnel au repas qui leur est préparé, n’est pas digne d’avoir des amis.

La maîtresse de la maison doit toujours s’assurer que le café est excellent, et le maître, que les liqueurs sont de premier choix.

TIME TABLE.

BOILING.

MEATS.

Time.

Mutton

per pound

15 minutes.

Potted Beef

“ “

30 to 35 min.

Corned Beef

“ “

30 minutes.

Ham

“ “

18 to 20 min.

Turkey

“ “

15 minutes.

Chicken

“ “

15

“

Fowl

“ “

20 to 30 min.

Tripe

“ “

3 to 5 hours.

FISH.

Time.

Codfish

“ “

6 minutes.

Haddock

“ “

6

  “

Halibut

“ “

15

“

Blue

“ “

10

“

Bass

“ “

10

“

Salmon

“ “

10 to 15 min.

Small Fish

“ “

6 minutes.

 

Lobster

30 to 40 min.

VEGETABLES.

Time.

Potatoes

20 to 30 min.

Asparagus

20 to 25

“

Peas

15 to 20

“

String Beans

20 to 30

“

Lima

30 to 40

“

Spinach

15 to 20

“

Turnips

30 minutes.

Beets

30 min. or more.

Cabbage

20

“

Cauliflower

20

“

Brussels Sprouts

10 to 15 min.

Onions

30 to 40

“

Parsnips

30 to 40

“

Green Corn

20 to 25

“

Macaroni

20 minutes.

Rice

15 to 20 min.

BAKING.

MEATS.

Time.

Beef, ribs, rare

per pound,

8 to 10 min.

“

“

well done

“

12 to 15 “

“

“

boned & rolled

“

12 to 15 “

Round of Beef

“

12 to 15 “

Mutton, leg, rare

“

10 minutes.

“

“

  well done

“

15

“

“

loin, rare

“

8

“

“

shoulder, stuffed

“

15

“

“

saddle, rare

“

9

“

Lamb, well done

“

15

“

Veal,

“

18 to 20 min.

Pork,

“

20 minutes.

Venison, rare

“

10

“

Chicken

“

15

“

Goose

“

18

“

Fillet, hot oven

30 minutes.

Braised Meats

3 to 4 hours.

Liver, whole

2 hours.

Turkey, 8 lbs

1¾ “

“

very large

3

“

Birds, small, hot oven

15 to 20 min.

Ducks, tame

45 minutes.

“

wild, very hot oven

15

“

Partridge

35 to 40 min.

Grouse

20 to 25  “

FISH.

Time.

Large Fish

1 hour, about.

Small

20 to 30 min.

Time.

Bread

1 hour.

Biscuits

20 minutes.

Cake

20 to 45 min.

Custards, very slow oven

1 hour.

BROILING.

Time.

Steak, 1 inch thick

8 to 10 min.

“

1½ “

10 to 15 “

Mutton Chops, French

8 minutes.

“  

“

English

10

“

Spring Chicken

20

“

Quail

8 to 10 min.

Grouse

15 minutes.

Squabs

10 to 15 min.

Shad, Bluefish, Trout

15 to 25

“

Small Fish

5 to 10

“

WEIGHTS AND MEASURES

4 gills

=

1 pint.

2 pints

=

1 quart.

4 quarts

=

1 gallon.

16 ounce

=

1 pound.

½ kitchen cupful

=

1 gill.

1 kitchen cupful

=

½ pint or 2 gills.

4 kitchen cupfuls

=

1 quart.

}

2 cupfuls of granulated sugar

2½ cupfuls of powdered sugar

=

1 pound.

1 heaping tablespoonful of sugar

=

1 ounce.

}

1 heaping tablespoonful of butter

Butter size of an egg

=

2 oz. or ¼ cupful.

1 cupful of butter

=

½ pound.

}

4 cupfuls of flour

1 heaping quart

=

1 pound.

8 round tablespoonfuls of dry material

=

1 cupful.

16 tablespoonfuls of liquid

=

1 cupful.

PROPORTIONS

• 5 to 8 eggs to 1 quart of milk for custards.
• 3 to 4 eggs to 1 pint of milk for custards.
• 1 saltspoonful of salt to 1 quart of milk for custards.
• 1 teaspoonful of vanilla to 1 quart of milk for custards.
• 2 ounces of gelatine to 1¾ quarts of liquid.
• 4 heaping tablespoonfuls of cornstarch to 1 quart of milk.
• 3 heaping teaspoonfuls of baking-powder to 1 quart of flour.
• 1 even teaspoonful of baking-powder to 1 cupful of flour.
• 1 teaspoonful of soda to 1 pint of sour milk.
• 1 teaspoonful of soda to ½ pint of molasses.
• 1 teaspoonful of baking-powder is the equivalent of ½ teaspoonful
  of soda and 1 teaspoonful of cream of tartar.

For other proportions, see page 340.
For measuring, see page 77.

PREFACE

In France various honors are awarded to cooks. Accomplished chefs de cuisine are by compliment called cordon-bleu, which is an ancient and princely order. A successful culinary production takes the name of the inventor, and by it his fame often lasts longer than that of many men who have achieved positions in the learned professions. Cooking is there esteemed a service of especial merit, hence France ranks all nations in gastronomy.

Although definite honors are not conferred on cooks elsewhere, good cooking is everywhere appreciated, and there is no reason why it should not be the rule instead of the exception. In large establishments it may be said to prevail, but in many moderate households the daily fare is of a quality which satisfies no other sense than that of hunger, the hygienic requirements and esthetic possibilities being quite unknown or disregarded. This is what Savarin designates as feeding, in contradistinction to dining.

The author believes that the women of to-day, because of their higher education, have a better understanding of domestic duties; that hygiene, economy, system, and methods are better understood and more generally practised. Children are not only more sensibly clothed, but they are more wholesomely fed, and households are directed with more intelligent care.

It is hoped that this book will inculcate a desire to learn the simple principles of cooking for the benefits which such knowledge will give, and that it will be of material assistance to any woman who wishes to establish and maintain a well-ordered cuisine. Receipts are given for simple and inexpensive as well as elaborate and costly dishes, and they are intended to be of use to the inexperienced as well as to the trained cook. The rules are given in precise language, with definite measurement and time, so that no supervision by the mistress will be required for any receipt given the cook.

At the head of each chapter are given the general rules for the dishes included in that class. Economy, practicability, and the resources of the average kitchen have been constantly borne in mind.

The illustrations, it is believed, will aid materially in serving dishes, as they complete and demonstrate the receipts. Many of them are given to attract attention to very simple dishes, which might be selected as suited to one’s convenience, but which might otherwise be overlooked in a hasty perusal of the text. The pictures are from photographs of dishes, many of which are not too difficult for a novice to undertake.

The author has fortunately been able to secure from Susan Coolidge a number of receipts of New England dishes; also a few distinctively Southern dishes from an equally experienced Southern housekeeper. These, she hopes, will enable many who have strayed from home to enjoy again the dishes associated with other times and places.

Much care has been taken to give a complete alphabetical index, so that anything in the book can be quickly found, even if the ordinary classification is not understood.

The chapters on etiquette, serving, etc., are meant to aid those young housekeepers who, from lack of observation or experience, find themselves at a loss to remember small details when the responsibility of an entertainment falls upon them for the first time.

The author, in speaking of this book to friends, has had various questions asked and suggestions given, by which she has endeavored to profit. Some of the questions have been the following:

“Have you given receipts suitable for a family of two or three?”

“Have you given expedients, so if articles called for in the receipts are not at hand others may be substituted?”

“Is your book only for rich people?”

“Is it not a mistake to use French names, which many do not understand?” etc., etc.

In deference to the last suggestion, she has explained the meaning of certain classes of dishes known only by the French names, and which would lose character if translated. A soufflé, for instance, has no special significance when called “inflated,” but the word soufflé defines the class of dishes which are inflated, and is so generally understood that it is almost an Anglicized word.

The terms Soufflés, Pâtés, Timbales, Hors-d'œuvres, Entrées, etc., are as distinctive as Stews, Hashes, Creams, etc.; hence there seems no other way than to learn the culinary nomenclature as one partakes of the dishes.

The author strongly urges the trial of new dishes, and breaking away from the routine of habit. The preparation of so-called fancy dishes is very simple. A little attention given to ornamentation and garnishing, making dishes attractive in appearance as well as taste, will raise the standard of cooking without necessarily increasing the expense.

CONTENTS

Part I

PAGE

Dinner-Giving and the Etiquette of Dinners 1 Manner of Serving Dinners 10 Laying the Table 13 Table Decorations 17 Courses 24 The Home Dinner 27 Serving the Informal Dinner 29 Luncheon 31 The Five o’Clock Tea 33 A Homily on Cooking 35 Cooking As a Pleasure and an Accomplishment 38 To Train a Green Cook 40 Economical Living 44 Wastefulness 50 How to Utilize what Some Cooks Throw Away 51 Emergencies 55 Things to Remember 58 Care of Utensils 61

Part II

CHAPTER

I

Methods of Cooking Explained 67

II

Soups 84

III

Fish 112

IV

Meats 145

V

Poultry and Game 179

VI

Vegetables 200

VII

{Farinaceous Foods used as Vegetables Macaroni Cereals 222 224 227

VIII

A Group of Receipts from a New England Kitchen 229

IX

{Distinctively Southern Dishes Very Inexpensive Dishes Miscellaneous Receipts 246 249 257

X

Eggs 261

XI

Sauces 275

XII

{Entrées Terrapin, Frogs' Legs Mushrooms 292 311 314

XIII

Aspic Jelly, Fancy Molding, Supports 321

XIV

Chafing-dish Receipts 329

XV

Bread 338

XVI

{Sandwiches and Canapés Cheese and Cheese Dishes 364 369

XVII

Salads 374

XVIII

Cold Desserts 386

XIX

{Hot Desserts Pudding Sauces 421 444

XX

{Pies Puff Paste 450 457

XXI

{Cake Icing and Decorating Cakes 462 483

XXII

Ice-Creams, Water-Ices, Parfaits, Mousses, Punches 488

XXIII

Boiling Sugar and Making Candies 510

XXIV

Fruits, Cooked and Fresh 529

XXV

Compotes, Preserving and Canning, Pickles 535

XXVI

Beverages 548

XXVII

Wines 560

THE CENTURY COOK BOOK

THE CENTURY COOK BOOK

Part I

DINNER-GIVING AND THE ETIQUETTE OF DINNERS

“To feed were best at home;
From thence, the sauce to meat is ceremony,
Meeting were bare without it.”—Shakspere

A dinner party may be considered as holding the highest rank among entertainments. In no other social function is etiquette so strictly observed. There are prescribed rules for the form of the invitation, the manner of assigning each guest his place at the table, the manner of serving the dinner, etc.; and when these rules are followed there need be no embarrassments.

The Company. It should always be remembered that the social part of the entertainment is on a higher plane than the gastronomic one, though the latter must by no means be slighted. A sentiment expressed by the wit who said, “A fig for your bill of fare, give me a bill of your company,” is generally felt, and a hostess should bring together only such people as she believes will be mutually agreeable.

The idea, given by Goldsmith in his “Retaliation,” of looking upon one’s friends as so many pleasant dishes, is offered as a suggestion. He says:

If our landlord supplies us with beef and with fish,
Let each guest bring himself, and he brings the best dish:
Our Dean shall be venison, just fresh from the plains;
Our Burke shall be tongue, with a garnish of brains;
Our Will shall be wild fowl of excellent flavour,
And Dick with his pepper shall heighten the savour;
Our Cumberland’s sweetbread its place shall obtain,
And Douglas is pudding, substantial and plain;
Our Garrick’s a salad, for in him we see
Oil, vinegar, sugar, and saltness agree:...
At a dinner so various—at such a repast,
Who’d not be a glutton, and stick to the last?

The Host and Hostess. The hostess should give her instructions for the details of the entertainment so explicitly that on the arrival of the guests she will have no care other than their pleasure.

If she is nervous, has wandering eyes, or shows constraint, it affects sensibly the ease of her guests. The spirit of pleasure is infectious, and upon the demeanor of the hosts the success of the evening largely depends. Much tact may be shown in placing the right people together at the table. If one is a great talker let the other be a good listener; if one is dogmatic let the other be without positive views, and so on; for as every one is happiest when appearing well, it is wise to consider the idiosyncrasies of the guests.

’T is a great point in a gallery how you hang your pictures; and not less in society how you seat your party.

The Guests. The part of the hosts is thus well defined; but the guests, too, have their obligations, and in recognition of the compliment of being included in an entertainment where the number of guests is limited to very few, each one should make exertion to be agreeable, as a dull dinner companion is a recognized misfortune. At a dinner there is time, not given at most other forms of entertainment, for rational and sustained conversation, and this may be turned to durance vile if one victimizes by egotism or caprice the person who without power of withdrawal is assigned to his or her society for perhaps two hours or more. Also, if one finds oneself neighbor to some person for whom one has a personal antipathy, it must not be allowed to interfere with the general pleasure; and should such a situation occur, there is nothing to do but to make the best of it, and conceal from the hostess the mistake she has unwittingly made—

And do as adversaries do in law,
Strive mightily, but eat and drink as friends.

Under these circumstances the discovery may possibly be made that an unfriendly person is more agreeable than was supposed, and a pleasanter relationship may be established.

Time. Two hours is the extreme limit of time that should be given to a dinner; one hour and a quarter, or a half, is preferable. Eight courses served quickly, but without seeming haste, require as much time as most people can sit at the table without fatigue. Last impressions are as enduring as first ones, so it is important not to surfeit, for

When fatigue enters into so-called pleasure, failure begins.

Judgment shown in combination of dishes, the perfection of their preparation, careful serving, and taste in adornment, are elements of refinement that far outweigh quantity and ostentation.

Temperature. The temperature and ventilation of the dining-room should be given careful attention. The best of spirits and the brightest wit will flag in an overheated, ill-ventilated room. It is not always easy to maintain a fresh atmosphere where as many guests are seated as the size of the room permits, but at least the room can be well aired before the dinner is served. Windows opened a very little from both the top and bottom in an adjoining room, with a careful adjustment of screens to protect those who are sensitive to drafts, will do much to keep the air fresh, and will have a sensible effect upon the comfort and mental activity of the company.

The Invitation. Invitations are sometimes sent out a month or three weeks in advance, but ordinarily two weeks is sufficient time to secure the guests one wishes to entertain. Courtesy requires a dinner invitation to be answered at once, certainly within twelve hours, but better in less time. This enables the hostess to fill the vacancy in case the invitation is declined. Unconventional people are sometimes unmindful of this obligation, but as a rule those who are accustomed to entertaining recognize the importance of a prompt reply, and answer a dinner invitation immediately.

It is well, when convenient, to send the invitation as well as the reply by hand, so that there may be no uncertainty of prompt delivery; to send either of them by post is, however, permissible.

The answer should be definite, and where a man and his wife are invited, if one of them is unable to accept, the invitation should be declined for both. An invitation should be precise in expression, therefore the prescribed form given below should be exactly followed. It does not belong to the order of social notes; it is simply a formal invitation, and an acceptance should be of the same character. Any deviation from the prescribed form is uncalled for and likely to cause criticism. In declining the invitation, however, it is considered more gracious to answer the formal note informally, and, by stating the reason, show that the regret is not merely a perfunctory expression.

Verbal invitations or replies should never be given for formal entertainments. R. S. V. P. should not be put on a dinner invitation. Every well-bred person knows an answer is necessary, and it is a reflection upon good manners to assume that no reply would be given if the request for it were omitted.

It is important also that the reply should repeat, in the same words as the invitation, the date and hour of the dinner, so, if any mistake has inadvertently been made, it may be corrected, thus establishing an exact understanding.

A dinner engagement is the most exacting of any social obligation, and no greater discourtesy can be shown than to break it except for serious cause.

Form of Invitation. Mr. and Mrs. James J. James
request the pleasure of
Mr. and Mrs. Smith’s
company at dinner, on Monday,
December twenty-third, at
eight o’clock.

99 West A Street,
Dec. 1st.

Envelop addressed to Mrs. John B. Smith.

Reply. Mr. and Mrs. John B. Smith
accept with pleasure
Mr. and Mrs. James’s
kind invitation to dinner on
Monday, December twenty-third,
at eight o’clock.

66 West B Street,
Dec. 1st.

Envelop addressed to Mrs. James J. James.

Mr. and Mrs. John B. Smith
regret that they are unable to accept
Mr. and Mrs. James’s
kind invitation to dinner on
Monday, December twenty-third,
at eight o’clock.

66 West B Street,
Dec. 1st.

OR,

Mr. and Mrs. John B. Smith
regret that owing to a previous
engagement they are unable to accept
Mr. and Mrs. James’s
kind invitation to dinner on
Monday, December twenty-third,
at eight o’clock.

66 West B Street,
Dec. 1st.

Where an invitation is meant to be informal, a social form of note with formal phraseology is often sent, thus:

My dear Mrs. Smith:

Will you and Mr. Smith dine with us informally on Thursday evening, December twenty-third, at eight o’clock?

Sincerely yours,
Mary James.

99 West A Street,
Dec. 1st.

This form of invitation is sometimes misleading to strangers, as the word “informal” is open to different interpretations.

These dinners are generally quite as formal as the others, and require the same toilet.

A woman’s dinner dress should be décolleté, and for a man evening dress is always de rigueur.

Dress. The butler wears a dress suit with white tie. The footman, or second man, wears the livery of the family, or, in default of that, a coat of dark color, with brass buttons, and a bright-colored striped waistcoat.

The dining-room maid wears a plain black dress, a white apron that covers completely the front of her skirt, a linen collar and deep cuffs, and a small white cap, with or without strings, but no crown. Everything in a well-ordered household is supposed to be clean, including the hands of the domestics, and the use of white gloves is not permissible. First-class butlers and footmen do not wear mustaches.

Arrival. Guests are expected at the hour mentioned in the invitation, and should be as near that time as possible. In large cities, where distances are great and exact time difficult to calculate, a little grace is allowed, but the hostess is not expected to wait longer than fifteen minutes for a tardy guest. It is considered a breach of etiquette to be late, and the assumption is, when this occurs, that the delay is unavoidable and will be indefinite, and so the other guests should not be inconvenienced.

At large dinners a gentleman finds in the dressing-room, or a servant passes to him before he enters the drawing-room, a tray holding small addressed envelops. He selects the one bearing his own name, and finds on an inclosed card the name of the lady he is to take to the table. The letter R or L in the corner of the card denotes whether he will find his place on the right or left of the table from the entrance. If he does not know the lady, he should tell the hostess, so that he may be presented to her. The hostess stands near the door to receive her guests, and such introductions follow as can conveniently be made. If general introductions are omitted, guests are expected to act as though acquainted, and speak to whomever they may be near. This rule holds good for all entertainments in some countries, but Americans continue a reserve except at dinners, where barriers to ease and pleasure must not exist. The hostess does not knowingly bring together people who object to meet one another, but in such an event the acquaintanceship need not extend beyond the evening, and good breeding requires a courteous recognition of the friends of the hostess while under her roof.

The butler keeps count of the arrival of expected guests, and announces dinner shortly after all are in the drawing-room. In case of a tardy guest he waits for the hostess to order the dinner served. Announcement. He then enters the room, and, looking at the host or hostess, says, “Dinner is served,” or “Madam is served,” or simply bows to the hostess.

The host then offers his right arm to the lady who is to sit at his right, and leads the way into the dining-room; the other couples follow in any order that is convenient. Precedence. The hostess, with the gentleman she honors with the seat at her right, are the last to leave the drawing-room. If a distinguished man is present, it is to him this courtesy is shown. Except in official and diplomatic circles, there is no other rule of precedence. If the President of the United States or a royal personage were being entertained, the hostess with this dignitary would then precede the others.

At each cover is laid a card on which is distinctly written the name of the person who is to occupy that place. Confusion is thus avoided in seating the guests. It has been a fashion to have these cards artistic and elaborate in design, but at present plain gilt-edged cards stamped with the family crest or monogram are more generally used.

Departure. When the dinner is finished, the gentlemen return to the drawing-room with the ladies, and then withdraw to the smoking-room for half an hour. Shortly after their return to the drawing-room the guests take their leave. If guests of honor are present, they are the first to go.

MANNER OF SERVING DINNERS

The custom of serving dinner à la Russe (dishes passed) has supplanted the form known as the English style, where the joints are carved on the table. This is for good reason, as the host cannot well fulfil his social part if he has to do the carving; therefore, unless on very informal occasions, when the number of servants may be insufficient, the carving is done on the side-table, or the garnished dishes are cut in the kitchen. The portions, whether carved or otherwise, are placed on dishes to be passed, and should be so arranged that each guest may remove a part easily and without destroying the symmetry of the whole. This need not preclude attractive garnishing, but such complicated constructions as are sometimes seen, which embarrass one to find how to break them, should be avoided.

Sometimes a dish is placed on the table to be shown, and then removed to be served.

The dishes are presented on the left side. Passing the Dishes. Those of the first course are passed first to the lady sitting on the right of the host, and then in regular order to the right around the table. The dishes of each following course are started at some distance from the place where the preceding one was presented. In this way the same person is not left always to be served last.

Number of Servants. At least one servant is needed for every six persons, otherwise the service will be slow and tedious, and the portion placed on one’s plate becomes cold before the accompaniments of sauce or vegetable can be passed.

Many dishes may be garnished with the vegetable or sauce, thus obviating in a measure this difficulty. For large dinners two or more dishes should be arranged to pass on opposite sides of the table, so that every one may be served at about the same time. Plates, vegetable, and other large dishes are held in the hand of the servant. Small dishes, like hors d'œuvres, bonbon dishes, etc., are passed on a tray.

Wines. When the wines are served, the servant should name the wine offered, so that it may be refused if not wanted; the glasses should not be filled entirely full.

Plates. When a plate is removed it should be immediately replaced by another one holding a fork or any piece of silver or cutlery which is needed for the next course.

Plates should be removed with the left and replaced with the right hand.

Care should be taken that plates for the hot dishes are warm, but not hot, and that for the cold dishes they are not lukewarm.

The plate holding the shell-fish is placed upon the one already on the table; this under plate is used also to hold the soup plate, but double plates are not again used until the end of the dinner, when the dessert plate holding the finger-bowl plate is put on. In case a hot sweet dish is served, the double plates, being intended for ices, fruits, and bonbons, are not put on until after that course. Silver serving-dishes are much used; lacking these, all the china used in the same course should match when possible.

A different set of plates may be used with each course. China. In the matter of china the greatest latitude of taste and expense is possible, some china being more valuable than its weight in silver. When handsome china is being used, which demands great care in handling, it is well to have a table in the pantry reserved for its use, where it can be carefully piled and left until the following morning to be washed. Care of China. With daylight and ample time, it can be given the care it might not receive if washed after the fatigue and late hours of a long dinner. This need not necessarily mean leaving a disordered pantry for the night, although that would be of less consequence than the extra risk of having valuable china nicked or broken. The same care is recommended for handsome glass.

Clearing the Table. Before the dessert is served, all the plates, the small silver, the salt- and pepper-boxes, the hors d'œuvres, and such glasses as will not be again used are removed; the crumbs are then taken off, a silver crumb knife and a plate being used for this purpose. The dessert and finger-bowl plates are then put on. Under the finger-bowl is placed a small fancy doily, and beside it on the same plate such small silver as will be needed. If peaches, or any fruit which will stain, are to be served, a fruit doily should also be given at this time and laid beside the place. The finger-bowl should be filled one third with water, and have a thin slice of lemon, a scented leaf, or a flower floating in it.

The Service. The service should be entirely noiseless, and the machinery of the household as invisible as possible. There should be no rattling of china or silver, no creaking boots, or heavy tread, or audible speech among the servants.

Ordering the Dinner. When entertaining one should not attempt more than one is sure of being able to attain, bearing in mind the capabilities of the cook and the range, and remembering that the quality of the dishes rather than the number of them is what pleases. Experiments should be made at times when failure is of less consequence. In arranging the menu, each course should be in pleasing contrast to the preceding one, and in the same course only such dishes should be served as go well together. Butter is not served at dinner.

LAYING THE TABLE

The Table. A round or square table five feet across is a convenient size for ordinary use, giving ample room for six people, and leaving space for decoration. Large round tops are made to fit over extension-tables, which will seat from twelve to twenty or more people; and when the size of the room will permit, this is the pleasantest form of table for entertainments, and best lends itself to decorative effects, giving to each person a complete picture of the table and of the company assembled.

The Linen. A thick cotton material, which is made for the purpose, for interlining between table and cloth, is the first requisite in laying the table, and should always be used. It protects the polished surface of the table from injury, gives a more brilliant whiteness to the cloth, and prevents any noise when placing the china and silver upon the table. The linen should be as fine as the purse will allow. Handsome linen will give elegance to a table where ornamentation is very simple. It should be ironed without starch, or with a very little if it is not sufficiently heavy to take polish without it. It should be folded perfectly square, so that the lines will be straight, and should be of spotless and dazzling whiteness. With this as a basis, there will be no difficulty in making an attractive table.

In the way of linen, much taste may be shown in the ornamental pieces used in the center of the table. These may be of any shape or size desired, from a small square to a long scarf. They may be of embroidered linen, drawn-work, lace, plain silk or satin; but wash materials are preferable, and effects of color, when desired, can be obtained in the embroidery or linings. The attractiveness of these pieces depends on their daintiness. The fashion of a center-piece of linen is, however, a passing one, as they are not at present so generally used.

The order of laying the Table. After the interlining has been spread, the cloth should be laid with great care, making the center fold run perfectly straight with the room, and the cross fold again exactly divide the table at right angles to the other crease. By these straight lines, everything else is gaged. The fancy linen piece is next laid, and its center must coincide with that of the cloth. If the piece is square, it sometimes has better effect to place the points on the long lines of the cloth, giving it a diamond shape; this, however, is a matter of fancy. The center ornament is then placed on the exact point where the folds of the cloth cross in the middle of the table. The plates are next put in position, attention being given to the decoration on the china, if it be a monogram that it is right side up, if flowers that they are in natural position, etc. Where there are an uneven number of covers it is better to place the plates at equal distances around the table, without regard to the place of the hostess being opposite to that of the host. In other cases, the plates at the head and foot of the table, and those on the sides, should be directly opposite each other. Under no circumstances must the plates be omitted. On the left of the plates place the forks; three or four may be put on and laid in the order in which they will be used. Three knives (one of them being a silver knife for the fish course) and the oyster fork are placed on the right of the plate; the soup spoon may go in front of the plate or with the knives on the right; the bowls of the forks and spoons should be right side up, the edges of the knives turned toward the plate.

DIAGRAM OF TABLE.

• A. Plates.
• B. Plant, Flowers, Fruit, Lamp, or ornamental piece of silver.
• C. Compotiers, holding cakes, fruit, or flowers.
• D. Candlesticks or Candelabra.
• E. Salt and Pepper Boxes.
• F. Water and Wine Glasses.
• G. Bonbons, or Hors d'œuvres, or Carafes.
• H. Bonbons, or Hors d'œuvres.

DETAIL OF ONE COVER.

The Decoration. After the plates and small silver and cutlery are in position, the decorating of the table should proceed as far as possible. The position for everything can be best determined after the plates are laid. The perishable articles, that cannot be put on until the last moment, can usually have their position located by the compotiers or the bonbon dishes which will hold them. Uniformity is not required in having two or four of these dishes to match, but such ornamental holders as are used must be placed in uniform positions, so as to balance and harmonize. Any deviation from this rule, or neglect of the small details in placing the table furniture, will give the effect of a disordered table.

Lights. The candlesticks, or candelabra, as the case may be, should be so placed as not to obstruct the views across the table. This may be determined by two persons taking seats on opposite sides of the table, viewing each other from different places, and moving the candelabra until the right position is found, which usually will not be more than an inch or two either way. It is well to give attention to this matter, as comfort is much disturbed and conversation interrupted from shutting out by this kind of screen the different persons at the table. Before being placed on the table candles should be fitted firmly and straight in their sockets, be lighted for a few minutes, and then the wicks should be cut and the shades fitted squarely upon the holders. This will prevent smoking, dripping and other annoyances that may occur if it is not done. Shade-holders that fit the top of the candle are very objectionable and dangerous, but those that clasp the candle below the heated part give little trouble.

Salt- and pepper-boxes are placed at the corners of the table, or within easy reach of every two people if more than four are used. If carafes are used the same rule is observed. After the decoration of the table is completed as far as possible, the glasses are put on. There is danger of their being broken if put on before. They are placed in uniform groups at the right of the plates: the water glass nearest the plate, and the wine-glass to be first used nearest the edge of the table. Port and Madeira glasses are not put on until the time for serving those wines, which is at the end of the dinner.

The napkin, folded in triangular shape, the embroidered monogram on top, is laid on the plate, and a piece of bread cut two inches long and one and a half inches thick, or more generally a dinner roll, is laid in the fold, but left in full sight, so that it will not be shaken on to the floor when the napkin is lifted.

Everything that will be needed in serving the dinner should be convenient to hand. The Sideboard. The plates to be warmed should be in the hot closet; those for the cold courses, the finger-bowls, extra small silver and cutlery, extra rolls and cracked ice, should be on the sideboard, so that there will be no delay in getting them when needed.

Foot-stools placed under the table for the ladies add much to their comfort.

TABLE DECORATION

There is wide range for individual taste and artistic arrangement in table decoration, which is limited only by the resources at one’s command.

Pleasing effects of color are perhaps the first consideration. Of late it has been a fashion to have one prevailing color. In many cases this is very suitable as well as complimentary to the guests entertained. For instance, a white dinner to a bride, pink to young people, red to a Harvard company, or yellow to those with Princeton affiliations.

The scheme of color is often carried through the menu as far as possible; the dishes served corresponding in color to the table decorations. Where this is done the colors should be light and delicate. Dark shades are not pleasing, and suggest the name “painted foods,” which has been scornfully given to them.

Of all colors green is the easiest to carry out, and perhaps the most pleasing. The many shades of green give variety and contrasts. Ferns make a light and dainty centerpiece, and rival flowers in beauty. For the menu spinach gives a soup, vegetable, and coloring for sauces. Green salads are numerous. Angelica makes a decoration for desserts. Pistachio nuts give flavor and color to ice-cream, icings, and bonbons. A very beautiful and elaborate dinner on this scheme is described below, which was called in the invitation “Al Fresco,” and in its design and execution well simulated an out-door entertainment. Green is a soft, reposeful color; red, pink, and yellow are gayer, and give a more festive aspect. Yellow is sunny in effect, and for a yellow dinner the color scheme may be obtained with yellow flowers, oranges, silver-gilt compotiers, gilded china, and with light diffused through yellow shades. For the culinary part the yolks of eggs render important service for coloring, covering, and garnishing, and oranges furnish many delicious dishes.

White dinners are also easy to arrange with white flowers, silver, a profusion of cut-glass, lace shades, white grapes, spun sugar, whipped cream, white sauces, celery, whites of eggs, white meats, etc.

A white dinner is likely to be too severe, however, unless carefully managed. Delicate ferns can be mixed with white flowers without changing the effect, and a warm glow may be thrown on the table from a center light in the chandelier, screened with thin pink or yellow silk, and raised high, so as not to appear as a part of the decoration. The most beautiful pictures of snow scenes are not a dead white, but reflect the color of the sunset or atmosphere.

Fruits and flowers typical of the season are in good taste, and usually more pleasing than hot-house products. In the spring, tulips, daffodils, lilies of the valley, or any wild flowers. Goldenrod, chrysanthemums, and asters in their times. Autumn leaves and berries later, holly and mistletoe at Christmas, and lilies at Easter, while in the summer the fields and lanes afford a wealth of material. At other times, and where the purse does not permit indulgence in roses and forced flowers, the resources lie in potted plants and fruits. Any plant not too large, which looks fresh and healthy, will make a pleasing centerpiece. The crotons and dracænas give beautiful colors. A dish of growing ferns makes an attractive, satisfactory and enduring center ornament. With care the ferns will last a long time, and at small expense can be renewed. Double silver-plated boxes, both square and oval, are made for this use.

Fruits are always pleasing and give good color effects.

The success of any decoration depends largely upon the proper lighting of the table; lacking this, beautiful arrangements may appear commonplace or wholly lose their effect.

The decorated dinner-table should be the especial picture of the room, the conspicuous object of interest and beauty for the time; therefore the light should be centered upon it and the rest of the room form but the shadowy background. The pleasantest light is from shaded single candles, placed at intervals around the table, and a more brilliant light thrown on the center of the table from the shaded drop-light of a chandelier, or from large candelabra holding groups of candles.

Small lamps which fit candlesticks are much used, and when there are open windows and drafts they give much less trouble than candles. Effects of color are largely obtained from the use of shades. These vary in size and shape to suit the fancy or fashion of the moment, and are made of silk, lace, or paper; for the latter, crape papers are much used. Shades recently brought from Paris were of translucent paper painted by hand to imitate china. Making shades is pleasant fancy work, and the materials are so inexpensive that one can easily indulge in a variety of them. With a centerpiece of polished red apples and candles with red shades, or a potted plant and green shades, quite a definite and pleasing character may be given to a simple dinner. High ornaments should be avoided except they be candelabra or lamps which do not obstruct the view across the table. It is very annoying to be forced to look around ornaments when trying to talk to a person seated opposite at table; such a screen effectually debars general conversation. On large or long tables, large ornamental pieces should be used. Those appropriate to a small table often appear scanty and insufficient on a large one. Masses of one color are more effective than mixtures, and a display of abundance may be made on large tables while on small ones daintiness is more pleasing.

Confectioner’s pieces are again being used for dinner decorations. Baskets and horns of plenty made of nougat or pulled sugar, holding glacé fruits, and forms made of spun sugar are in good taste, but imitations of art objects and high pyramids, such as are used on supper tables, should be excluded.

A pleasing decoration for a hot day may be made of a block of ice set in a pan deep enough to hold the drippings, but placed on something to raise it above the sides of the pan. The pan should be concealed with moss and ferns, or flowers, arranged around it loosely so as to partly conceal the ice also. A hole cut through the center of the block of ice, and a flat candle, such as are used in night lamps, placed within it, gives a brilliant and lovely effect. The block of ice should be cut square and weigh at least ten pounds. This decoration is easily managed in the country, where ferns are readily obtainable.

ROUND DINNER-TABLE WITH EIGHTEEN COVERS—CLOTH OF PINK INDIA SILK COVERED WITH LACE—CENTER ORNAMENT OF FERNS—BUNCH OF PINK ROSES IN FRONT OF EACH COVER.

A pan filled with floating water-lilies, together with their buds and leaves, the pan being concealed in a bed of moss and ferns, makes also a pretty decoration for a luncheon table. These flowers close at night, and so are only suitable for daylight service. A table may be made beautiful by entirely covering it with a mass of the same kind of flowers, leaving only enough space around the edge to hold the plates and glasses. The flowers may or may not be raised in the center of the table, or may in any way simulate a garden-bed. When daisies are used they should be plentifully mixed with grasses as they are in the field. Care must be used not to make the decoration high, or the effect will be lost; and to avoid this the stems of the flowers, cut the desired length, can be stuck into wet sand or moss, held in flat tins. This will hold them firmly in place, as well as keep them fresh. An English fashion is to have a piece of silver ornament the table, without accessories of fruits or flowers. This severe but elegant simplicity is perhaps a reaction from the overloading of tables which has long prevailed.

A pink dinner given in Washington was arranged as follows: The table was round and large enough to seat eighteen persons. A covering of thin ivory-colored India silk over pink was cut round to fit the table, and a frill of lace ten inches deep fell over a ruffle of pink silk on the edge. A large square of silk gauze embroidered in pink covered the center of the table. A mound of maiden-hair ferns formed the centerpiece. Around this were placed pink candles in Venetian-glass candlesticks and shaded with full frills of lace over pink. The bonbon dishes and all the glasses were of Venetian and Bohemian glass. Four ornamental candy pieces were used: two were garden hats holding glazed cherries, and a pink ribbon tied around each hat held a large bunch of pink roses. The other two were baskets, and held frosted grapes which were half hidden under spun sugar. Ornamental silver was omitted, as being out of harmony with the other decorations.

A dinner unique in its character was given a few years ago by Lord Dufferin, the English ambassador to France. The centerpiece was flowers, and candelabra lighted the table; but in place of the dessert dishes which ordinarily do ornamental service were choice bits of bric-à-brac collected by the ambassador in various parts of the world. The curios served as an interesting novelty, and became the subject of conversation. A dinner given in Jamaica is described, where orchids in profusion were suspended over the table, some on climbing vines, and others, of such delicate form and texture as made it seem not unnatural, appeared as though floating in the air.

The “Al Fresco” dinner referred to above was in imitation of a woodland scene. It was served in a dining-room the walls of which were hung with tapestries. The ceiling decoration was blue sky with white clouds. A profusion of palms, bay-trees, and rubber-plants were placed about the room and screened the side-boards. The dining-table was a mass of verdure. It was round, seating eighteen persons. The whole center of the table was depressed eight inches, leaving an outside rim fourteen inches wide for the plates and glasses. The center space was filled with growing plants, the top of the pots being on a level with the outside rim. The pots were concealed by mosses and loose ferns making a solid mass of green. Four tall slender plants rose from the center, the rest was of ferns and lycopodium with here and there a few primroses. Green candles with fluffy green shades in glass candlesticks were so distributed as to give sufficient light. The space left for the dinner service was covered with light-green India silk over canton flannel. On the back of the menu cards were water-color sketches of forest scenes. The menu was largely composed of products of the forest. The aspect of this dinner was really sylvan, and the idea so well carried out that the elaboration of it was artistically hidden. From the time of Lucullus, dinner-givers have been striving for novelties, but as a rule any radical departure from conventional forms is a failure.

MENU OF THE “AL FRESCO” DINNER

Soup

Cream of Celery (colored green).

Fish

Brook Trout, Butter Sauce.

Entrée

Mushrooms on Crusts.

Roast

Saddle of Venison. Wild plum sauce. Saratoga potatoes. Green peas served in fontage cups.

Salpicon of Fruits au Rhum.

Game and Salad

Quails in nests of Purée of Chestnuts. English Walnuts and Celery mixed with green Mayonnaise in cups of molded tomato jelly.

Cheese

Small balls of Cream-cheese, colored green to imitate bird’s eggs, in nests of shredded Lettuce.

Hot Entremet

Individual Nut Puddings (burning).

Dessert

Pistache Ice Cream Pralinée, molded in a ring, the center filled with whipped cream. White cakes with green icing. Fruits. Coffee.

COURSES

The order of the dinner service is soup, fish, flesh, fowl. These may be supplemented to any extent with entremets and entrées. Mets are the principal dishes. Entremets, the dishes served between the mets. Entrées, dishes which are served between any of the courses.

First Course. I. Course. Canapés of caviare, small bits of anchovy toast, or in their season muskmelons, are sometimes served as the first course, but ordinarily oysters or clams on the half shell is the first dish presented. The smallest-sized shell-fish are preferable to the large ones. One half dozen are served on each plate and placed symmetrically on or around a bed of cracked ice; a quarter of a lemon cut lengthwise is placed in the center. Cayenne pepper and grated horse-radish are passed with this course, also very thin slices of brown bread buttered and folded together, then cut into small squares or triangular-shaped pieces. The plates holding the shell-fish may be placed on the table before dinner is announced; but as there is no place to conveniently lay the folded napkin except on the plate, it is as well not to serve the mollusks until the guests are seated.

Second Course: Soup. II. Course: Soup. It is better to serve a clear soup when the dinner is to be of many courses, as heavy soups are too hearty. The choice of two kinds of soup may be offered. Grated Parmesan cheese may be passed with clear soups, dice of fried bread with cream soups, and toasted cracker biscuits with any kind of soup. One ladleful of soup is sufficient for each person, and a second portion is not offered. An anecdote is told of a punctilious person who, being asked if he would be helped again to soup, answered, “Thanks, not to-day.”

Hors d'œuvres, which are radishes, celery, olives, etc., are passed after the soup. Salted almonds are taken at any time through the dinner.

Third Course: Fish. III. Course: Fish. Fish, if boiled or fried, is served upon a napkin. If baked no napkin is used, and a little sauce is spread on the dish. Boiled potatoes are served with boiled fish, and are more attractive when cut with a potato-scoop into small balls. Cucumbers dressed with oil and vinegar are also served with fish.

Fourth Course: Entrées. IV. Course: Entrées. Entrées can be served between any of the courses, or they may be omitted altogether; but a variety of attractive dishes come under this head, and usually one is served after the fish.

Fifth Course: Vegetables. V. Course: Vegetables. A vegetable, such as asparagus, artichokes, cauliflower, is served at this time, although the French reserve the vegetable until after the joint. Only one vegetable besides potato is permitted with a meat course, and if more are wanted they are served as a separate course.

Sixth Course. VI. Course. The joint with one green vegetable and potato.

Seventh Course. VII. Course. Frozen punch, when served, comes between the meat and game courses. It is not passed, but a glassful standing on a plate, with a coffee spoon beside it, is placed before each person.

If preferred, a cheese omelet or soufflé may be used instead of punch for this course.

Eighth Course. VIII. Course: Game and Salad, or Poultry and Salad. Game is usually not passed, but the portions are laid on the individual plates by the butler. This is done in order to serve it as hot as possible. A small cold plate is sometimes given for the salad; crescent-shaped plates are made for this use. With ducks, celery and small squares of fried hominy are served. When game or poultry is not used, cheese may be served with the salad, or cheese-straws instead of cheese. When salad is served with game or poultry, cheese and crackers may be served immediately afterward as a separate course, or they may be passed after the dessert.

Ninth Course. IX. Course. Sweet puddings, soufflés, Bavarian cream, etc.

Tenth Course. X. Course. Ice-cream or any frozen dessert. Cakes and brandied peaches, preserved ginger, or wine-jellies may be passed with ice-cream.

Eleventh Course. XI. Course. Fruit, fresh or glacé, and bonbons.

Twelfth Course. XII. Course. Coffee, liqueurs.

Of the courses given above, the first, fourth, fifth, and seventh, and a choice of either the ninth or tenth, may all, or any one of them, be omitted.

Black coffee in small cups is passed on a tray, with cream and sugar, in the drawing- and smoking-rooms after the guests have left the table.

Apollinaris or other sparkling water is passed later, and is usually welcomed.

THE HOME DINNER

At the every-day or family dinner there will naturally be less elaboration in the decoration of the table, and fewer courses, than when the dinner is an occasion of entertainment, but so far as the appointments reach they should be observed with the same precision and care. The dinner has always something of a ceremonious character, being the time when the family all meet with the leisure to enjoy one another’s society after the labors of the day are done. It is well, therefore, to attend to the few material details which aid in making the occasion an agreeable one. Refinements are more clearly shown at table than elsewhere, and the influences of decorum at dinner are more subtle than are always recognized. Let the linen be as spotless and white, the silver and glass as polished, and the dishes, however few, be as carefully prepared as though guests were present. The simplest dinner so ordered will give pleasure and satisfaction. When attention to details is practised every day, company will cause no agitation in the household. The refinements of the table are within the means of the humblest. A word may also be said for manners at the home table. The habit of fault-finding, commenting upon the dishes and wines, correcting the mistakes of servants while at the table, making apologies, etc., is reprehensible, inefficacious and vulgar, and not only interrupts conversation, but spoils the pleasure of the dinner hour. It is always difficult, and often impossible, to improve a dish after it is served; therefore, it is better to accept it without remark. If the housekeeper, who is always the first to observe faults in the service, can conceal her discomfiture, it is but right for the others to be considerate. Faults often pass unnoticed if attention is not called to them. Dr. Johnson, it is said, always complained of his dinners, but never omitted to say grace. Upon one such occasion his wife interrupted him, saying, “Nay, hold, Mr. Johnson! Do not make a farce of thanking God for a dinner which in a few minutes you will pronounce uneatable.”

The home table, with its every-day appointments, causing one to blush in the event of a friend’s unexpected arrival, is not to be excused in this day of advanced women in the nineteenth century, when higher education has at least taught them to regard their domestic duties in the light of a science and an art.

There are many simple dishes that can be quickly prepared which will give the dinner a little more complimentary character, and supply the little extra that may be needed when more are present than were originally provided for. A beefsteak can be virtually enlarged by serving with it a mushroom sauce, for the mushrooms, having the same elements of nutrition as the meat, permit the latter to be served in smaller portions. A simple entrée, such as a dish of macaroni, a scallop dish, a mince, with good sauce (which is easily made where the stock pot is ever ready), a cheese omelet, a vegetable salad, etc., etc., are suggested as a few of the dishes, which are called by the French plats d’amitié, and should enable any woman to enjoy the pleasure of entertaining unexpected guests in a hospitable manner.

SERVING THE INFORMAL DINNER

In laying the table for an informal dinner, where the carving is to be done on the table, a napkin to protect the cloth is spread at the carver’s place. Very pretty fancy pieces are made for this use, but an ordinary dinner napkin will do. This is not removed until the table is cleared for the dessert. When the carving is done on the table, the soup and dessert are usually served by the lady of the house, and the salad is also dressed on the table, and then passed. So far as the service will allow, however, it is pleasanter to have everything passed that does not need cutting.

The vegetable dishes should never be placed on the table. When the joint is put on the table, warm plates in a pile are set at the left of, or before the carver, and when a portion is served, the plate is lifted by the servant and placed before the person for whom it is intended, without the use of a tray. The plates placed on the table when it is laid are used for holding the soup plates, and are not removed until the ones holding the portions of the next course are exchanged for them; if the succeeding course is to be passed, warm or cold plates, as the course requires, are in turn exchanged for them; but if the course is to be served from the table, the places are meanwhile left without covers. There should always be a plate before each person except in this instance, and when the table is cleared for dessert. Sharpening the carving-knife is a trial to the nerves of many, and this infliction can be easily avoided by having it done before dinner is announced. Many good carvers, however, seem to delight in this preliminary operation and are unconscious of committing an act of impoliteness. The attractiveness of a dish may be wholly lost by unskilful carving, and the appetite may be destroyed by an overloaded plate. Where but one substantial dish is served, it is permissible to be helped a second time. The dish can be removed to the side-table, and the second portions helped by the servant, if the carver does not care to be interrupted in his own dinner after he has performed the office of cutting the joint.

The sense of sight should always be considered, even though it cost the trouble of replenishing a dish. No more than can be used on one plate is served at the same time at any well appointed table. One vegetable only, besides potatoes, is served with the roast; if more are used, they are served as courses separately.

LUNCHEON

The luncheon service does not differ materially from that of dinner. Lighter dishes are usually served, entrées taking the place of joints and roasts, and the soup or bouillon is served in cups instead of soup plates. Grape fruit, or a fruit salad, is often an acceptable first course.

When the table has a handsome and polished surface the cloth may be left off if desired and a fancy square take its place. In this case small squares may also be used under the plates to protect the table and in such other places as needed. Drawn-work linen squares over mahogany make an attractive luncheon table.

When a large number of guests are being entertained at luncheon, small tables placed in the different rooms (and on the piazzas, if in the country) are often used, and these do not admit of more than the slight decoration of a few flowers. Luncheons of this kind are usually of an informal character and secondary to some entertainment which has preceded them. A few simple menus for luncheons are given below.

MENUS FOR LUNCHEON

No. 1.

• Grape Fruit.
• Bouillon.
• Oyster Patties.
• Chops and Peas.
• Quail, Lettuce Salad.
• Ice-Cream.
• Cake.
• Tea.

No. 2.

• Melon.
• Clams on Half-shell.
• Cold Salmon, Sauce Tartare.
• Filets Mignons, Sauce Béarnaise.
• Omelet Soufflé.
• Cheese.
• Coffee.

No. 3.

• Grape Fruit.
• Bouillon.
• Shad Roe.
• { Broiled Chicken.
  Green Peas.
• Russian Salad.
• { Ice-Cream and Jelly.
  Angel Cake.
• Tea.

No. 4.

• Bouillon.
• Lobster à la Newburg.
• Eggs Villeroi.
• Sweetbreads and Peas.
• French Chops, Potato Straws.
• Russian Salad of Chicken Aspic, Celery and Walnuts (see receipt).
• Plum-Pudding Glacé.
• Coffee.

No. 5.

• Chicken Consommé.
• Lobster Chops.
• Mushrooms on Toast.
• Sweetbreads and Peas.
• Frozen Punch.
• Quails on Toast.
• { Pâté de Foie Gras en Bellevue.
  Lettuce.
• Charlotte Russe.

No. 6.

• Clams.
• Eggs à la Reine.
• { Planked Shad.
  Cucumbers.
• { Broiled Squabs.
  Vegetable Salad.
• Ice-Cream.
• Cheese.
• Fruit.

No. 7.

• Salpicon of Fruit.
• Cream of Clams.
• Salmon Cutlets, Cucumbers.
• Curried Eggs.
• Chicken à la Poulette.
• Asparagus, Sauce Hollandaise.
• Fruit Tart.
• Chocolate Pralinée.

No. 8.

• Little Neck Clams.
• Bouillon.
• Vol-au-Vent.
• Broiled Chicken, Peas.
• Mushrooms.
• Lobster Salad.
• Gâteau St. Honoré.
• Strawberries.

At a luncheon, given in a country house to a large party of golfers, all the edibles, consisting of cold meats, game, aspics, salads, and mince-pie, were placed on the side-table, and the gentlemen served the ladies before taking their own places at the table. The servants came into the room only to remove the plates. This gave a very social and lively character to the meal, which all enjoyed for its informality.

Entertainments of this kind may often be practicable, as the question of service sometimes debars one from entertaining many guests at a time.

THE FIVE O’CLOCK TEA

A cup of tea at this time of the afternoon is usually gratefully accepted, and one is disappointed if it is made so badly that it is not drinkable. The young lady who presides at the tea table at an afternoon reception has sometimes a difficult task if the tea is not prepared with a bag (as directed on page 550), but for the unceremonious social cup of tea with the friend who drops in at this hour it is easy to have it just right. After the proper preparation of the tea (as directed on page 549), the attractiveness of the table and the delicacy of the china are the next things to be desired. Tea does not taste as well taken from a coarse, large, or heavy cup. The taste and refinement of the hostess are easily recognized in this very unceremonious, but very social, function. The cloth may be as elaborate as one wishes, but it must above all be spotless, unwrinkled and dainty. The cups may all differ from one another, but each one should be small and thin, and the steaming kettle, which lends cheerfulness to the occasion, should be highly polished, whether it be silver, brass, or copper. A dry biscuit or a thin piece of bread and butter is usually offered with the tea. Fresh unsalted butter is preferable, but any of the fine butters may be used. The butter is spread very evenly on the loaf; the bread sliced very thin and doubled like a sandwich. It may be cut into any shape desired, such as strips, diamonds, or triangles. It is attractive stamped into circles with a biscuit-cutter of about the size of a silver dollar. Three kinds of bread may be used—white, graham, and Boston brown bread, and all may be served on the same plate. This simple dish is carried into the esthetics in some English houses, where the bread and butter is described as tasting of roses, violets, clover, or nasturtiums. The flavor is obtained by shutting the fresh butter in a tight jar with the blossoms for several hours. Butter very readily absorbs flavors and odors, indeed it is the medium used for extracting perfumes in the manufacture of those articles. The flavored butter is spread in the ordinary way on the bread, which has been treated also to a bath of flowers. Butter sandwiches must be exceedingly thin and shapely, and have no suggestion of mussiness. They should be laid in a folded napkin to keep them fresh. Any sweet wafers may also be used, but as this is not a meal, nothing should be offered which will take away the appetite for dinner, which follows shortly afterward.

A HOMILY ON COOKING

It is a trite saying that a thing worth doing at all is worth doing well, but, from the inefficiency of the large number of domestics who hold the office of cook, and from the acceptance of careless work by so many families, it would seem that the truism is not regarded in reference to cooking. Since it is upon the kitchen that the health and comfort of the family so greatly depend, is it not a duty, and would it not be a pleasure, for the mistress of every house to understand the science of cooking as well as the arts which give other attractions to the house? A knowledge of its fundamental principles would give her a sense of independence and power, which knowledge is proverbially said to do. If she were familiar with the nature of the yeast plant, and the action of heat as applied in boiling, broiling, and frying, if she could make a sauce and clear a soup, her family would be relieved from the affliction of sour bread, burned meats, and muddy soup. An ordinary kitchen servant can do these simple things well, if she is once told how, and this basis would be a guide in other work, and a safeguard against many failures. There is no such thing as luck in cooking. Laws govern the chemical changes which take place, and can always be relied upon. Water will boil at 212°, and cannot be made hotter by violent boiling in an open vessel. Frying can be properly done only when the fat is smoking hot. Broiling can be properly done only over, or under, hot and bright coals. For baking, the oven must be of the right temperature. The same thing cooked in the same way will always be the same, and failure comes simply from neglect of the rules. It is as easy to have good cooking as bad; the former requires only the elements of care and intelligence. With very little trouble, dishes may be made to please the sight as well as the taste. The difference between the elegance and refinement of one table and the vulgarity of another often lies merely in the manner of dishing and serving. Again, the step from plain to fancy cooking is very short. A simple and tasteful arrangement, or combination, of materials prepared in the ordinary way will make an ornamental dish. Minced chicken pressed into a ring mold to give it shape, and the center filled with a mushroom sauce, will make a more appetizing dish than if placed carelessly together with no regard to symmetry. Potatoes pressed into a fancy mold, a part of the center removed, and the space filled with chopped seasoned meat, will give a chartreuse, and no thought of hash suggested. A jelly with a flower in the top, or of two colors, will make a decorative piece for the table. Uniformity in size and shape of potatoes, chops, pancakes, slices of bread or anything that is served on the same dish, gives a pleasing sense of order and care, which is as marked as the proper arrangement of the table furniture. It is in little things only that fancy differs from plain cooking, but as soon as a cook comprehends the value of the appearance of dishes she is sure to think of their perfection in every other way.

There is a popular prejudice against fried foods, and a belief that abstaining from them will cure us of our dyspepsia, but if articles are properly fried they should contain no more grease than the boiled one does of water. Smoking fat has such a high degree of heat, that certain articles are better cooked by frying than by any other method. Minced meat, rolled into the form of croquettes and fried, assumes a different character both in taste and rank from the minced meat heated in other ways. If the croquettes are coated with egg and crumbs and immersed in smoking hot fat, as the rule directs, the egg is instantly hardened, and no fat can be absorbed through it. That which covers the outside is evaporated by draining and drying in a hot place. The napkin on which the croquettes are served will not be stained if they are rightly fried. Saratoga chips can be handled with a glove without soiling it. We need not be a nation of dyspeptics from eating pie when the French are not from eating puff-paste, or from hot breads when the English are not from plum pudding and pork pies. It is from the manner of preparing our foods that we suffer. Cooking has not been one of the virtues of our new country, as we have been satisfied to get our cooks from France and Ireland, but if intelligent American housewives will take interest and pleasure in this important department, which is delegated to their care, some of the serious trials of life will be overcome, and emancipation from many petty cares and annoyances will follow.

COOKING AS A PLEASURE AND AN ACCOMPLISHMENT

The common sayings about waste in American kitchens, dyspeptic results of American cooking, etc., reflect the opinion held by other nations of our culinary art, and though the judgment may be too severe, it has been pronounced, and should remind us of our shortcomings.

It seems, however, as though a new era were now dawning. Cooking-schools are established in large cities, cooking lectures are given everywhere and are well attended. The nutritive values of different foods and the chemistry of cooking are studied. This, and the recognition of the fact that health proceeds largely from the diet, seem to indicate that there has been an awakening of interest in the subject of gastronomy. In this day of fads, it will soon be discovered also that pleasures lie in this line of work. Fancy cooking has an interest quite as engaging as other occupations of diversion. Fine cooking utensils, gas-stoves, and modern conveniences, make the well-appointed kitchen as attractive as the laboratory or workshop. Trying a new dish has the same interest as any other experiment. The construction of ornamental pieces is as interesting as other fancy work. Making puff-paste, ice-creams, fancy molding of desserts and salads, boiling sugar, etc., are in reality simple processes, and with very little practice found to be as easy to prepare as dishes which from familiarity have come to be called plain cooking. Skill and dexterity of hand may be enjoyed in boning, trussing, and larding, and taste shown in decorating with truffles and other articles, in molding with flowers and fruits, in icing cakes, in spinning sugar, and in making bonbons. The pleasure of decorating the table and adorning the dining-room will be found secondary to that of preparing artistic dishes when that art has once been learned.

The gas-stove obviates the objection, formerly existing, of one’s being subjected to excessive heat while cooking. At a cost of about $2.00 a stove can be bought which will stand on a table anywhere, and answer all ordinary purposes of boiling and frying. More expensive ones, fitted with ovens and other appliances, answer the requirements of all kinds of cooking.

When the preparation of a new or a fancy dish comes to be looked upon as a pastime instead of a task, there may be discovered in America Savarins and Béchamels. We have already had a Sam Ward, but to the women should belong the honor of raising our standard of cooking, and though they need not agree with the terrible sentiment expressed by Margaret Fuller, that a woman to have influence must cook or scold, still it must be conceded that the former accomplishment will enable her to wield a potent scepter. Perhaps, however, the strongest word to be said in favor of every mistress of a house knowing how to cook is the usefulness of it. The difficulty of getting trained cooks at reasonable wages, the caprices of the class, whose consciences do not prevent their leaving at the moment when their services are most needed, and the many occasions that arise when a knowledge of cooking is of the greatest comfort and service, make it difficult, for those who know how to cook, to comprehend how any one can keep house without this knowledge, or how, with the inferior service generally rendered, the pleasures of hospitality can be enjoyed, or the comfort of a well-ordered culinary department experienced.

TO TRAIN A GREEN COOK

If one is obliged to accept the service of inexperienced cooks, or of women who claim to be plain cooks, but in reality know nothing of the right ways of preparing anything, it is often necessary to do more or less teaching or supervising. Often it would be found easier to begin at the beginning, and teach an entirely green girl who has intelligence and a desire to learn, than it is to correct careless habits or bad methods already formed. A formula for teaching a green cook is given below for the benefit of any who care to avail of it.

First. Impress the necessity of clean utensils, being particular that every saucepan used is perfectly clean on the outside as well as the inside.

Second. Have all the utensils of one kind kept together in definite places, and insist that each one is returned to its place as soon as it has served its use, thus establishing system.

Third. When sugar, butter, spices, or any articles are taken out for use, have the boxes returned to their places as soon as the desired quantity is removed.

Fourth. Do not allow any accumulation of soiled utensils waiting for a general cleaning-up. A great deal of time and work can be saved, and an orderly kitchen maintained, by washing things as you go along so far as possible at odd moments, and also in not using an unnecessary number of dishes.

Fifth. Explain about exact measurements. Insist upon the use of the tin measuring-cup (see page 77).

Sixth. Have a time-table giving time per pound for cooking meats, fastened in a convenient place against the wall, for easy reference.

Seventh. Have all meats weighed and wiped off with a wet cloth before proceeding to cook them.

Eighth. At all times give attention to right management of the fire; be especially careful not to have coal piled above the grate, nor to let the top of range become red-hot. Shut off drafts before the coal is burned out, and have the ovens clean and at the right temperature.

Ninth. Have everything dished neatly, and garnished simply.

Tenth. No matter how simple the dish, insist that it be attractive in appearance, and that every dish placed on the table show the care of the cook in its preparation; for instance, have every piece of toast of the same size and shape, evenly browned and carefully arranged on a hot plate.

To instil strict care in every detail is a most important point in forming a good cook.

DISHES RECOMMENDED FOR FIRST LESSONS.

• To make beef stock for soups, page 88.
• To boil potatoes, page 201.
• To boil rice, page 222.
• To make a white sauce, page 277.

With one half the sauce make cream potatoes, add a little onion juice to the other half, and add to it meat minced very fine, making a creamed mince. Serve it on moistened toast; or make creamed chicken and serve a border of rice around it. When making a roux, and a white sauce is understood, it is easy to show the variations of it, such as to cook onion or vegetables with the butter before the flour is added; or to brown the flour if a brown sauce is wanted; or to use stock instead of milk, thus making a Béchamel sauce; or to add an egg to white sauce, making a poulette sauce, etc.

To poach eggs: Serve them on toast cut uniformly and moistened. Place symmetrically on dish and garnish with parsley; or, spread the toast with creamed mince, place a poached egg on each piece, and put a spot of pepper on the center of the yolk.

• To make coffee, page 551.
• To broil a steak, page 156.
• To boil a leg of mutton, caper sauce, pages 163 and 164.
• To roast beef and baste frequently, roast potatoes in the same pan, pages 146 and 204.
• To draw and truss a chicken, pages 180 and 183.
• To clear the beef stock for clear soup, page 86.
• To make common stock, page 87.
• To make potato soup, page 105.
• To clarify drippings, page 74.
• To try out all other fat, page 74.
• To dry bread and roll it into crumbs, page 51.
• To make bread and bread biscuits, page 340.
• To make rice pudding, page 433.
• To make bread pudding, page 434.
• To make plain cornstarch pudding, page 397.
• A compote to serve with cornstarch pudding, page 535.
• Cottage pudding, sabayon sauce, pages 435 and 446.
• Cup cake, page 470.
• Cookies, page 481.
• Plain pie-crust, page 451.
• Baked apple-dumplings, hard sauce, pp. 429 and 448.
• Some variations of cornstarch pudding, page 398.
• Plain wine-jelly, page 415.

When a woman has learned to do these few simple things perfectly, she will have no difficulty in following any ordinary receipt, and having a knowledge of the first principles of cooking, can then advance to more elaborate dishes.

Frying should not be attempted until she can roast, broil, and bake.

Croquettes of various kinds can then be made; to mold them uniformly requires a little practice—the care of the fat and the right degree of heat are the essential things to emphasize in frying.

In one month a woman of ordinary intelligence, with the desire to learn, should be able to make perfectly, and serve attractively, enough simple dishes to supply the family table with sufficient variety, without troubling the mistress to plan and think for her.

An insistence upon system and exactness will insure immunity from failures.

ECONOMICAL LIVING

A very pleasant book called “$10.00 Enough” explains how a family of two lived well on that sum per week, including house rent and wages of one servant. Mrs. Rorer says $2.00 per head a week is a liberal allowance. Articles are published giving directions for living on ten cents a day; also of dinners for six people costing twenty-five cents. In examining these formulæ it is evident that in order to accomplish this very small cost of living, one must first understand the comparative values of foods, so as to select those which at low prices furnish the necessary nourishment, and secondly, to be able to cook them in such a way as to make them acceptable; in fact the rule holds good, however high the scale of living, that the proper cooking of food counts for more than the cost of it. The cheap and the expensive articles can be equally spoiled in the cooking; while the cheap ones, well cooked, are more esteemed than the high-priced ones poorly prepared. The first thing excluded from the list of cheap nutritive foods is white bread. Refining the flour to the whiteness of the so-called best qualities takes out most of its nutritive elements, while the lower grades or brown flours retain the gluten, and make a bread which is preferred when one becomes familiar with it. Beans, peas, and corn-meal have an important place on the list of accepted foods. They supply the wastes of the system and afford a hearty meal. Meat, which is the most expensive food, has come to be regarded here as a necessity, but in the old countries the classes who perform the hardest labor consider it only as a luxury, and seldom use it oftener than once a week. Often the cost of living is more in the waste than in the actual consumption of food. Another needless and unwise expense is buying more than is required, providing for three persons enough for six; and still another extravagance is in buying articles which are out of season. For instance, in the spring veal is a very cheap meat; in the autumn it is the most expensive one, but, at the right times, one may indulge in sweetbreads, calf’s head, calf’s brains, and liver. In its season game is frequently abundant and reasonably cheap. The idea prevails that, in order to have variety, it is necessary to buy whatever the market offers, whereas variety may be attained by variation in the ways of cooking, in serving with different sauces, and with different accompaniments, and in arranging the menu so that one course is in pleasing contrast to the preceding one, thus avoiding surfeit.

Many pieces of meat of the best quality are sold at low rates because not in shapes to be served as boiling or roasting pieces. These serve well for entrées and made-up dishes; other pieces, which are tough, but well flavored, can by slow cooking be made as tender as the prime cuts, such as a round of beef braised.

On page 249 will be found a number of menus and receipts for very inexpensive dinners.

Mushrooms. Mr. Gibson, in an interesting article on “Mushrooms,” published in “Harper’s Magazine” for August, 1894, calls attention to the vast amount of wholesome and nutritious food that lies at the door of every country dweller. City people pay at least a dollar a pound for mushrooms, which are served at the finest dinners, and are considered as among the best articles for use in high-class cooking. Therefore, why should they be scorned or overlooked by those who can have them for the gathering? Neglect to use them seems equal in wastefulness to the practice of some country butchers, who throw away calves’ heads, brains, sweetbreads, fresh tongues, etc., because the people have not learned their value. A French family who moved into a western town reported that the cost of living there was nominal, because the foods which they most prized, not being recognized as belonging on the list of comestibles, were given away by the butchers as food for dogs. Mushrooms are very distinctive in feature, and by the aid of descriptions given in books and colored charts, one can easily learn the edible varieties which grow in his neighborhood. By taking no risks in eating those not perfectly recognized, there is no danger of being poisoned. It is not thought difficult to learn varieties of the rose, nor to discriminate between the poison and the innocuous ivy. The form, color, and habitat of mushrooms make them equally easy to recognize. Care should be taken, however, to avoid any mushroom which is old or partly decayed, as its condition then is analogous to that of putrid meat. In their season the edible fungi grow in great profusion; they are nitrogenous, containing the same nutritive elements as meat, and well serve as a substitute for it, giving a pleasant change to the limited bill of frugal fare. Mr. Gibson speaks of them as beefsteaks. They seem from circumstances, therefore, to have a place in the dietary of the poor as well as the rich. Receipts for cooking mushrooms are given on page 314.

It is sometimes thought to be an extravagance to serve a roast to a small family, because so much meat is left over. When there is no way known of presenting it again except as cold meat or as hash, it may indeed be disagreeable to have the same meat served four times. A good cook, however, served turkey acceptably at four dinners to a family of three persons in this way:

FIRST DAY’S DINNER

10 lbs. turkey at 16 cents per lb.

$1.60

1 quart sweet potatoes boiled

.10

2 quarts apples (of which she used three for baked apple dumplings, sabayon sauce, page

446

)

.15

1 egg

.03

1 lemon

.02

½ cup sugar

.01

—

.06

—

Cost of first day’s dinner

$1.91

SECOND DAY’S DINNER

2 lbs. codfish boiled

.20

HOLLANDAISE SAUCE (page 281).

2 eggs

.06

¼ lb. butter

.08

½ lemon

.01

—

.15

6 croquettes made of one cupful of turkey meat

.00

SAUCE TO MIX THEM

½ cup milk

.01

½ tablespoonful butter

.01

1 egg

.03

—

.05

½ tablespoonful flour (see croquettes, page

293

)

1 pint cranberries

.09

Sweet potatoes left from day before, cut in strips and browned (see page

206

)

.00

BROWN BETTY PUDDING

Apples from day before

.00

Molasses and crumbs

.05

—

.05

—

Cost of second dinner

.54

THIRD DAY’S DINNER

Soup made from carcass of turkey

.00

CHICKEN SOUFFLÉ (page 190).

1 cup turkey meat

.00

SAUCE TO MIX IT

1 tablespoonful butter

.02

1 cup milk

.04

3 eggs

.09

Other ingredients

.02

—

.17

BAKED MACARONI

½ lb. macaroni

.04

Cheese

.05

—

.09

COTTAGE PUDDING

1 egg

.03

½ cup sugar

.01

½ cup milk

.02

1 tablespoonful butter

.03

Baking powder

.01

—

.10

CHOCOLATE SAUCE (page 447).

3 oz. chocolate

.08

½ cup sugar

.02

—

.10

—

Cost of third day’s dinner

.46

FOURTH DAY’S DINNER

1 codfish steak, 1

lb.

.10

4 smelts for garnishing

.10

—

.20

CHARTREUSE OF CHICKEN (page 190).

1 cup rice

.04

White sauce

.07

What is left of turkey including giblets

.00

Boiled potatoes

.05

Scalloped tomatoes

.15

Salad of water-cresses

.05

Bread pudding

.10

—

.46

—

Cost of fourth day’s dinner

.66

 

First day

$1.91

Second day

.54

Third day

.46

Fourth day

.66

Extras for bread, seasonings, etc.

.30

——

Total

$3.87

Average per day

96¾ cents.

The turkey in this case gave three cupfuls of chopped meat after the dinner of the first day. Any kind of meat can be made into the same dishes, and will be liked if the meat is chopped very fine, is well seasoned, and made creamy by using enough sauce.

WASTEFULNESS

As a rule the family life of America does not represent opulence, yet it has become a familiar saying that a French family could live on what an American family throws away. Again, it is said that in American kitchens half the provisions are spoiled and the other half wasted. There is no need to-day of being open to such accusations. At small expense a woman can have the benefit of lessons in cooking-schools, and should not be accepted as a cook until she has some knowledge of the duties, and is qualified to bear that name. The gage of a woman’s rank in her profession can be definitely determined by what she wastes or utilizes, and the high wages paid a first-class cook are often saved by the intelligent use she makes of all her materials. Many of her best entrées are but a combination of odds and ends which another cook would throw away. Her delicious sauce, which gives a very ordinary dish that requisite something which makes it highly esteemed, may be but the blending of many flavors obtained from little scraps.

The waste in foods need be so small as practically to have no waste material; not a crumb of bread, a grain of sugar, a bit of butter, a scrap of meat or fat, a piece of vegetable or leaf of salad, but can be utilized with profit. The soup pot is a receptacle for everything too small for other uses, and from this source can be drawn seasonings which will give richness and flavor to innumerable dishes, which are greatly improved by using stock instead of milk or water in their preparation.

HOW TO UTILIZE WHAT SOME COOKS THROW AWAY

Bread. Trim such pieces of cut bread as will do for toast into uniform shape and serve at the next breakfast. Smaller pieces cut into croûtons (page 81) for garnishing or for soup. Save unshapely pieces for bread pudding, Brown Betty, or stuffings. Save every scrap of bread for crumbs, to use for breading croquettes, chops, scallop dishes, etc. It is well to have two kinds of crumbs, using the white ones for the outside of fried articles, as they give a better color. To prepare the crumbs, separate the crumb from the crusts of bread and dry each of them slowly, on separate tins, on the shelf of the range. When dry, roll, sift and place them in glass preserve-jars until wanted.

Fat. Clarify all beef fat and drippings, the grease which rises on soup stock, and fat from poultry, and keep in a clean jar or tin pail for use in frying; it is preferable to lard (see “frying,” pages 72 and 59). Mutton, turkey, and smoked meat fat has too strong a flavor to be used for frying, but save it with other fat that may be unsuitable for frying, and when six pounds are collected make it into hard soap (page 259).

Use the marrow of beef bones on toast for a luncheon entrée (page 159), or use it with bread to make balls for soup (page 94).

Grill wings and legs of fowls that are left over (page 188) for luncheon, or stuff the legs as directed (page 188). If the sinews are removed from the legs when the fowl is drawn, as directed (page 180), the meat of the leg will be as good as that of the second joint.

Use a ham bone for improving bean soup. Use the carcasses of fowls and the bones from roasts for making soup.

Try out chop bones and other meat taken from the plates for soap fat.

Tough Pieces. Chop the tough ends of steak very fine, season, and form them into balls or cakes, sauté or broil them, and serve for breakfast or luncheon (see “Hamburg steaks,” page 151).

Small Pieces, Cold Meats. Cut pieces of white meat into dice or strips, mix it with a white sauce, turn it into a flat dish, make a border of pointed croûtons, sprinkle over the top a little chopped parsley, and garnish with hard-boiled egg; or mix the meat with aspic jelly in a mold and serve cold with salad.

Mix dark meats of any kind with a brown sauce, and garnish with lettuce leaves, hard-boiled eggs, and croûtons. Any kind of cold meat may be chopped and used in an omelet, or combined with rice and tomatoes for a scallop. For cold mutton see “Ragoût of Mutton” (page 165).

Eggs. Save egg-shells to clear soup, jellies, or coffee. Boiled eggs that are left return to the fire and boil them hard to use for garnishing, to mix with salad, or to make golden toast (page 270) for luncheon. Cold poached eggs can be boiled hard and used in the same way. Cold fried or scrambled eggs can be chopped and mixed with minced meat, and will much improve it.

When an egg is opened for the white alone, drop the yolk carefully into a cup, cover the cup with a wet cloth, and keep it in the ice-box until wanted. When whites are left over make a small angel cake (page 467), angel ice cream (page 497), kisses (page 475), or cover any dessert with meringue, or serve a meringue sauce (page 448) with the next dessert, or make a meat soufflé without yolks (page 190).

General Odds and Ends. Everything too small to utilize in other ways put in the soup pot, and from this can be drawn sauces and seasoning for minces, scallops, etc., that will often be better than specially prepared stock.

Cereals. Oatmeal, hominy, cracked wheat, and other cereals which are left over can be added next day to the fresh stock, for they are improved by long boiling and do not injure the new supply, or such as is left can be molded in large or in small forms, and served cold with cream, or milk and sugar. In warm weather cereals are nicer cold than hot. Cold hominy and mush, cut into squares and fried, so that a crisp crust is formed on both sides,—also hominy or farina, rolled into balls and fried,—are good used in place of a vegetable or as a breakfast dish.

Any of the cereals make good pancakes, or a small amount added to the ordinary pancake batter improves it.

Cold rice can be added to soup, or made into croquettes, or used in a scallop dish, or mixed with minced meat and egg and fried like an omelet. Cold rice pudding can be cut into rounded pieces with a spoon and served again on a flat dish; this may be covered with whipped cream or flavored whipped white of egg.

Vegetables. A small amount of vegetables left over may go into the soup, or may be mixed with a ragoût. Peas, tomatoes, or beans can be put in an omelet. A number of vegetables mixed together can be used for a salad. Cauliflower broken into flowerets, covered with white sauce, and sprinkled with grated cheese, makes “cauliflower au gratin,” a dish which is much liked.

The coarse stalks and roots of celery make a good vegetable dish when cut in pieces and boiled, or they make a good cream-of-celery soup. The leaves are valuable in the soup pot for flavor; also are useful for garnishing.

Sour Milk. Sour milk makes cottage cheese, or makes good biscuits.

For uses of stale cakes see page 411.

For jellies left over see page 418.

Fruits. When fruits show signs of deterioration, stew them at once instead of letting them decay. See compotes. Stew apple parings and cores to a pulp and strain; this will make a jelly which, spread on apple tart, greatly improves it.

Boil lemon and orange peels in sugar, and dry as directed, page 527, for candied peels.

Cheese. Grate cheese which becomes dry and use for gratin dishes or soups; or it can be served with crackers the same as though in its original shape.

EMERGENCIES

There is to-day such a variety of well-preserved foods that a store-closet provided with these articles may be almost the equivalent of a full larder. With such a resource the housekeeper can meet without embarrassment the emergencies that may arise in any household, however well ordered. In the country, where tradespeople are difficult to reach, it will be especially useful at such times. The articles sealed in glass jars seem the most wholesome, and are sometimes so well preserved as to be a very good substitute for the fresh ones. Salted meats and fish are distinctive foods, which are occasionally very acceptable, and the dessicated foods are beyond suspicion of unwholesomeness. A few suggestions are offered of how to utilize some of the articles which can be recommended. Many of the soups are excellent; chicken gumbo is particularly good. Extract of beef can be quickly made into soup, beef-tea, or aspic jelly (page 322). Canned salmon and chicken, either of them, can be heated and covered with a white sauce, or be used for salad, or the salmon may be broiled and covered with a maître d’hôtel sauce (page 286).

Potted meats spread on toast make excellent canapés for luncheon (page 368). Shrimps make a salad, or in a chafing-dish can be prepared à la Newburg (page 333). Of the salted and smoked meats are ham, bacon, dried tongue, chipped beef, codfish, smoked salmon, and mackerel, all of which are much esteemed as breakfast dishes, and may be offered at luncheon or supper. Of the vegetables, string-beans and flageolets make good salads. Asparagus makes a good extra course served alone. Tomatoes, the cheapest of all, and perhaps the most useful, will make soup, sauces, a scallop dish, or may be added to an omelet, macaroni, or rice. Pilot bread, toasted bread in slices, and rusks make delicious cream-toasts for luncheon or supper. Noodles or macaroni boiled plain for a vegetable, or mixed with any sauce, tomatoes, or cheese. Cheese is useful for canapés (pages 368-371), cheese soufflé (page 370), macaroni, etc. There are varieties of plain and fancy cracker biscuits which can be used in the place of cake. Plum-puddings wrapped in tin-foil will keep indefinitely. The canned whole apples can be used for dumplings (page 429) or pies. California apricots or cherries around a form of plain boiled rice, hominy, or other cereal, make a dessert; peaches make a shortcake (page 443); jams make delicious tarts, or, served alone with cracker biscuits, are a sufficient dessert for luncheon. Plain boiled rice may be used as a vegetable in place of potatoes; or, sweetened and mixed with a few raisins, or served with stewed prunes, makes a dessert.

There are prepared flours from which biscuits may be quickly made; prepared buckwheat which makes good pancakes for supper or for breakfast. A few cans of condensed milk should be in the store-room for use in case of real necessity only; it answers very well for puddings, sweet dishes, or chocolate.

Outside the store-room supplies, eggs furnish a variety of dishes quickly prepared. Eggs à l’aurore, or Bourguignonne, omelets with peas, tomatoes, mushrooms, minced meat, etc., are for luncheon, and cheese omelets, sweet omelets, and soufflés for dinner dishes.

It is well to have fondant (page 513) in close jars ready for icing cakes or for bonbons, candied fruits for sweets or for ornamenting desserts, ginger and brandied peaches to serve with ice-cream. Lady-fingers are easily made, and will keep in a cracker-box indefinitely. If these are at hand, a Charlotte russe is quickly made, and is one of the simplest and most acceptable light desserts.

There are olives, gherkins, and chow-chow for hors d'œuvres. There are catsups and condiments in variety to make barbecues (page 331), or to make cold meats acceptable.

The growing plant, the globe of gold fish, the bird-cage partly concealed with branches, may be utilized for table decoration. As circumstances alter cases, there are many expedients to which a housekeeper may resort in supplying deficiencies which might not be in rule, were the occasion a formal one. The chafing-dish on the luncheon or supper-table, or a dish more appropriate to a different meal, would not only be excused, but perhaps give to an embarrassing occasion the pleasant feature of informality.

THINGS TO REMEMBER

Eggs. A dash of salt added to the whites of eggs makes them whip better.

Not a speck of the yolk must get into the whites which are to be whipped.

Fold the whipped whites into any mixture rather than stir them in, as the latter method breaks the air cells.

Break eggs one at a time into a saucer, so any can be rejected if necessary and the mixture not be spoiled.

Add a tablespoonful of water to an egg used for crumbing in order to remove the stringiness.

Use a double boiler for milk.

Milk. Milk is scalded when the water in the lower pan boils.

A pinch of bi-carbonate of soda mixed with tomato before milk or cream is added prevents the milk from curdling.

With sour milk, or molasses, use soda instead of baking powder.

Butter. Milk and butter should be kept in closely covered vessels, as they readily absorb flavor and odor from other articles.

Butter added slowly in small bits to creamy mixtures, or sauces, prevents a greasy line forming.

Crumbs. Crumbs grated directly from the loaf give a more delicate color than dried crumbs to fried articles.

Dried crumbs absorb more moisture, and are better for watery dishes.

Crumbs spread over the tops of dishes should be mixed evenly with melted butter over the fire; this is a better method than having lumps of butter dotted over the crumbs after they are spread.

When the sauce bubbles through the crumbs on top of a scallop dish, the cooking is completed.

Meats. Meat should not be washed. It can be cleaned by rubbing with a wet cloth, or by scraping with a knife.

Drippings are better than water for basting meats.

Meats should not be pierced while cooking.

Soak salt fish with the skin side up over night. Change the water several times.

To skim sauces, draw the saucepan to the side of the fire, throw in a teaspoonful of cold water, and the grease will rise so that it can be easily taken off.

A few drops of onion juice improve made-over meat dishes; not enough need be used to give a pronounced onion flavor.

Drippings. The skimming from soups, drippings from any beef roasts, and trimmings from any beef, serve the same uses as lard, cottolene, or butter.

Onion Juice. To extract onion juice, press the raw surface of an onion against a grater, move it slightly, and the juice will run off the point of the grater.

Chopping Suet. Chop suet in a cool place, and sprinkle it with flour to prevent its oiling and sticking together. Remove the membrane before chopping it.

Chopping or Pounding Almonds. Add a few drops of rose-water to almonds to prevent their oiling when chopped or pounded.

To loosen grated peel, or other articles, from the grater, strike the grater sharply on the table.

Mixing. When mixing a liquid with a solid material, add but little liquid at a time and stir constantly to prevent lumping.

When adding cornstarch, arrowroot, or any starchy material to hot liquid, first mix it with enough cold water, or milk, to make it fluid; pour it in slowly and stir constantly until it becomes clear.

Gelatine. Soak gelatine in a cool place for an hour in cold water or milk. It will then quickly dissolve in hot liquid and have no odor. If jellied dishes do not stiffen, add more gelatine; boiling down will not effect the purpose.

Molds. Grease molds evenly with butter or oil, using a brush. Lumps of butter on the side of molds leave an uneven surface on the article cooked or molded in them. Molds for jellies are not greased.

Invert a dish over a mold before turning it, so that the form will not break; also, place it in exactly the right spot before lifting off the mold.

Strainers. It is desirable to pass all liquid mixtures through a strainer to make them perfectly smooth.

To keep Dishes Warm. To keep dishes warm until time of serving, place the saucepan in a pan of hot water.

Flavoring. Any flavoring is added after the mixture is cooked, excepting for baked dishes. Wine increases the taste of salt, therefore, where wine is used for flavoring, very little salt should be put in until after the wine is used, when more can be added if necessary.

Dishes which are to be frozen need an extra amount of sweetening.

Raisins. Flour raisins before adding them to a mixture in order to prevent their settling to the bottom.

Baking. Never slam the oven door, or jar any rising material while it is baking.

Anything being cooked for the second time needs a hot oven.

CARE OF UTENSILS

A very essential thing in doing nice cooking is to have clean utensils. The pans of a careless cook are encrusted outside and frequently inside with dry, hard grease, which ordinary washing will not remove; the broilers are black with burned grease, and the ovens are in the same state. If one sees this condition of things, or finds a woman putting a saucepan on the hot coals, one needs no further commentary on her work. The saying “You can judge a workman by his tools” is very true in this case. No good cook will abuse her utensils, or expect to get well-flavored sauces from saucepans which are not immaculately clean. To keep utensils clean, it is necessary to wash them thoroughly, after they are used, with soda to cut the grease, and with sapolio to scour off any blackened spots. Sand or ashes may be used on the outside of iron pots. The outside as well as the inside of every utensil should be clean, and never be allowed to approach that state where only scraping will clean them. When utensils do reach that unwholesome condition, the coat of burned and blackened grease can be removed only by boiling in a strong solution of sal soda for an hour or more, using a large boiler which will hold enough water to entirely cover them. After the grease is softened, it can be scraped off, the articles then scoured with sand, ashes, or sapolio.61-* This is a good day’s work for a charwoman, which will change the aspect of things in the kitchen, and may awaken a pride for cleanliness where it has not before existed.

Tins, Sieves, Woodenware. Tins should be well dried before being put away, or they will rust. Sieves should not be washed with soap, but cleaned with a brush, using soda if necessary. Wooden ware should not be put near the fire to dry, or it will warp or crack.

Arrangement of Utensils in Closet. An orderly arrangement of utensils in the kitchen closet will greatly facilitate quick work. Everything of the same class should be in the same group: Saucepans and gridirons hung on hooks, measuring-cups, iron spoons, and strainers also hung in a place very convenient to hand. Molds and baking tins should be placed where they will not get bent or jammed. Practise strictly the system of a place for everything and everything in its place.

Supply-Closet. Order in the supply-closet is also necessary. Have a number of tin boxes, and of glass preserve-jars of different sizes, to hold everything large and small in the way of food supplies. Stand them in rows, each one plainly labeled, that no time may be lost in searching for the article needed. The cost of these receptacles is small, while their use is not only a great convenience, but also a protection from dust and insects. A closet so kept is also easily supervised. In every large and well-ordered kitchen perfect order and system prevail. Were it not so, a hopeless confusion would soon ensue. In small households the same nicety can be the rule, and if the mistress makes a weekly inspection, order will soon become a tradition of the household, and be maintained without demur. Refrigerator. The refrigerator must be kept scrupulously clean and dry to insure wholesome food, and its waste-pipe kept freely open. This should not be connected directly with the general waste-pipe of the house. Cases of diphtheria have been directly traced to this cause. There should be a free use of soda in washing out the refrigerator to keep it free from taint. As butter and milk readily absorb the flavors of other articles they should be kept by themselves, or with only the eggs, in the small compartment. Lemons or other fruit are particularly to be excluded. Fish may be laid directly on ice, the skin side down; but beefsteaks or other uncooked meats lose flavor if placed in direct contact with ice.

Coal and Range. Proper care of the range and intelligent use of the coal are also essential factors of success in cooking. If the drafts are left open too long, the greatest heat is often lost before cooking begins. If they are closed the moment the coal is kindled, the heat will remain steady for a long time. When the coals look whitish, they are becoming exhausted and beginning to fall to ashes, and this condition arrives quickly when rapid combustion takes place from open draughts. Piling the coal above the level of the fire-box is another error generally practised by ignorant cooks. The heat does not increase from the depth of coal, but from the breadth of surface. Piling up the coal, in a mound which nearly touches the top of the range, results in heating the iron red-hot, warping the lids out of shape, destroying the saucepans, and very likely burning the food. No articles cooked on top of the range require excessive heat, and are usually spoiled by too rapid cooking.

Ovens. When the ovens do not bake on the bottom or on the top, it means a layer of ashes shuts off the heat. The ashes are easily removed from the top, but to lift the plate from the bottom of the oven and clean it out requires a cold range, so this is often neglected or not understood, while the cook wonders why the bread will not bake on the bottom, and why the cake is spoiled.

61-* It can also be easily removed by soaking in a solution of Babbitt’s lye—one tablespoonful to several gallons of water.—M. R.

PART II

RECEIPTS

Chapter I

METHODS OF COOKING EXPLAINED

BOILING

Simmering. There is an erroneous impression that articles cook faster when the water is boiling violently, but this is not the case; the ebullition is caused by the escaping steam, which is lost heat, and the water at this time is at 212° (except in high elevations), however fast or slow it may be boiling. If, however, a little sugar or salt is added to the water it increases its density, and the heat rises to 224° before the steam escapes. The heat can be raised also by covering the pot and confining as much of the steam as possible. Where violently boiling water is recommended, as for rice and green peas, the object is not greater heat, but to keep the grains and peas separated by the turbulence of the water. There is waste of fuel in unnecessarily fast boiling, and economy can be easily practised here, especially where gas is used, as the boiling point, once reached, can be maintained with but little heat. Where the juices and color are to be retained, the articles are put into already boiling salted water. The albumen on the surface is then at once coagulated and the juices shut in. Where the object is to extract the juices, as for soups, they must be cut into pieces so as to expose more surface, and put into cold water, and the heat of the water gradually raised to the simmering point only. The slow, long cooking obtained in simmering water best destroys the fiber of meat, and tough pieces cooked in this way are made tender. To render tough pieces tender, the meat is first put into boiling water in order to fix the albumen on the surface, the heat then reduced, and the cooking done at the simmering point, which is 185°. Hence, water at different stages of heat is used, according to the object in view, and the result is as definite as that of the different degrees of heat in an oven, so this point should not be considered as of little importance.

The flavor of meats and vegetables is volatile, and much of it can be carried off by escaping steam, as is demonstrated by the odors which sometimes pervade the house. To prevent the latter, and also to make the article tender and retain all its flavor, the pot should be covered and the water kept at the simmering point only.

Vegetables. An exception to this rule is made in the cases of cabbage and cauliflower. These strong-flavored vegetables will be much less objectionable when cooked in rapidly boiling water in open vessels (see page 212). Green vegetables should be boiled in open vessels, as high heat destroys their color. Meat. All meats should be well tied and skewered, to keep them in good shape while boiling, and, when possible, be placed with the bone side up, so if any scum settles it will not spoil the appearance of the dish. Fish. For fish a little vinegar should be put into the water, as it hardens the meat and helps to prevent its falling apart (see page 113).

Salt water is used where the object is to keep the flavors in, fresh water where it is to draw them out as in soup, where the salt is not added until the cooking is completed. The rule of not piercing meat, thus letting out its juices, applies to boiling as well as to other methods of cooking. Fifteen minutes to the pound is the rule for mutton or tender meat, a much longer or indefinite time for tough meat.

Ham is done when the skin peels off easily.

The scum should be taken off the pot when boiling meat.

Milk boils at 196° and easily burns, therefore it is safer to use a double boiler for anything containing milk. When using a double boiler, the liquid in the inner pan is scalded when the water in the outside vessel boils.

BAKING

Asbestos paper. The baking of many articles is a more important matter than the mixing. There are no definite tests for ovens, therefore one has to learn by experience and careful watching the capabilities or faults of the ovens used. A common trouble is from not having them thoroughly cleaned of the ashes which settle under the ovens and prevent the heat reaching the bottom part. It is usual to have them hotter on the fire side. In this case it is necessary to turn frequently the articles being baked, or, where this cannot be done, to interpose a screen to protect them from burning. Asbestos paper, which is now sold at very low cost at house-furnishing stores, is a convenient thing to place against the side of the oven, or on the shelf of the oven if the excessive heat is on top. A tin, or a piece of brown paper, will, however, ordinarily serve the purpose. Directions for baking bread and cake are given at the heads of those chapters.

To lower the heat of an oven, if closing the damper is not sufficient, open the lid of the range over the oven a little way. Sometimes a pan of cold water put on the shelf of the oven will effect the purpose. When baking meats, the oven should be very hot at first, and after the meat is seared the heat should be lowered, so the cooking will be done slowly.

ROASTING

Roasting is done before the fire, and should not be confused with baking, which is done in the oven. Roasted meats have a distinctly better flavor than baked ones. The latter are likely to taste of smoke unless the oven is frequently opened for basting, as few of them are sufficiently ventilated to free them of smoke and steam. Baking is the method generally employed in small households, but where the grate of the range is sufficiently large, and the front can be exposed, it will be found no more trouble to roast than to bake the meats, and the improvement will well repay the trouble of changing a habit. Tin ovens (Dutch ovens) are made for this use, with a clockwork to turn the spit, so the only care is to baste, which has to be done in either case, and to keep the fire bright, which is done by adding a few coals at a time if necessary.

The meat should at first be placed near the coals to sear the outside, and then be drawn back where it will cook at lower heat.

BROILING

Meat cooked by broiling is exposed to a greater heat than in any other manner of cooking, and to prevent its burning, requires constant watching. Meats for broiling are cut thin, and much surface is exposed, therefore they must be at once exposed to intense heat to sear the surface and retain the juices. Frequent turning not only prevents burning, but gives slower cooking and also prevents the grease dripping into the fire, making a smoke which destroys the flavor of the meat. The rule for broiling is to have bright coals without flame, drafts open to carry off smoke, and meat turned as often as one counts ten (see broiling beefsteak, page 156). In this way the result will be satisfactory, the meat will be puffed and elastic from the confined steam of the juices, will have a seared crust, and the rest evenly cooked through and of the same color. When the puffed appearance of broiled meats begins to disappear it means the moisture is evaporating through the crust, which will leave it hard and dry.

Chops wrapped tight in oiled paper before being broiled are especially good (see page 166). The paper will not burn if turned as directed above.

Although broiling with a double wire-broiler over or under bright coals is the approved way, it can be accomplished in a hot pan when coals are not accessible. In this instance a frying-pan is heated very hot, then rubbed with suet to prevent the meat from sticking, and the meat is turned frequently as in the other method. This manner of broiling is recommended only as an expedient, as hot iron does not give the same result as hot coals.

BRAISING

Meat cooked by braising is shut in a closely-covered pot with a few slices of salt pork (laid under the meat to prevent its sticking to the pot), a mixture of vegetables, cut into dice, a little soup stock or water, and a bouquet of herbs, and cooked slowly in the confined steam. This method of cooking tough or dry meats makes them tender and of good flavor. Braised dishes are much esteemed.

FRICASSEEING

Meat cooked in this way is first sautéd to keep in its juices, then stewed until tender and served in a white or brown gravy, made from the liquor in the pot in which the meat is stewed. Toasted bread and sometimes dumplings are served with it. In the latter case it is called a pot-pie.

SAUTÉING

A little fat is put in a shallow pan; when this is hot, the articles to be cooked are laid in and browned on both sides. This manner of cooking is by many miscalled frying, and is largely responsible for the disrepute of frying, as sautéd articles are likely to be greasy and indigestible.

FRYING

Frying is cooking by immersion in very hot fat. The success of frying depends upon the fat being sufficiently hot, and enough fat being used to completely cover the articles cooked in it. A kettle for frying should be kept for that purpose alone, and started with enough fat to fill it two thirds full. Olive-oil, lard, cottolene, drippings, or any mixture of them, serve the purpose. When properly used but little fat is consumed, and the pot can be easily replenished with the right quantity for its next use. Each time, after using the fat, a slice of raw potato should be dropped in to clarify it; it should then be strained through a cloth and returned to the pot, be covered when cold, and set away until again wanted. This fat can be used for potatoes, and anything which is coated with egg and crumbs. If fish without this coating are fried in it, it will then be unsuitable for other purposes. A pot of fat will with care last for months, but should be clarified as often as necessary (see below). Heating the fat. When the fat is to be used, the frying-kettle should be placed on the range an hour before the time it is needed. It will then become gradually hot, and at the right moment can be quickly raised to the smoking heat needed for frying. It takes some time for fat to reach this temperature; and if this preparatory measure is not taken, a cook, when hurried, is likely to use it before the right heat is attained, or to place it on the open fire, which is attended with great danger. Many persons are seriously burned from this imprudence. To extinguish fire from grease. When fat boils over and takes fire, the best extinguisher is ashes. If the cook’s clothes take fire, the best thing to do is to wrap the skirts together and roll on the floor until assistance comes. With ordinary care there need be no accidents. Dropping grease on the range or clothes can be avoided by holding a tin plate under the frying-basket when removing it from the kettle. When the articles to be fried are prepared, the wire basket should be dipped into the fat to grease it, the articles laid in, a few at a time, without touching one another, the basket hung on an iron or wooden spoon, and slowly lowered into the fat. Too many articles must not be put in at the same time, or the heat of the fat will be too much reduced. Spattering. Spattering is caused by water contained in the articles being turned to steam and throwing out the fat; hence, one reason for making them very dry and of lowering them gradually into the fat. When fat is sufficiently hot it at once sears the outside of everything placed in it, and forms a crust through which the grease cannot penetrate and be absorbed by the food. Egg and crumbs are used for the purpose of thus encrusting the outside of made dishes, like croquettes. Color of fried articles. The mistake should not be made of leaving articles too long in the fat; a lemon color, which is the one desired, is quickly attained. When lifted from the fat, the basket should be held for a few minutes, or until through dripping, over the kettle, which is the hottest place to be found, the articles then placed on a brown paper without touching one another, and set in the open oven, or on the hot shelf, until perfectly dry. If so treated the grease will evaporate, and the articles become so free from it as not to leave a mark on the napkin on which they are served. Articles properly prepared and fried in this manner can be no more unwholesome than meat which is basted with drippings. The fat should be given time to again rise to the smoking heat before a second basketful of articles is immersed. When frying articles which take a little time to cook, the pot should be drawn to a cooler part of the range, after the first few minutes. The coating will then be formed, and the cooking can proceed more slowly, and the articles will not brown too much before they are cooked. Croquettes, being made of cooked meat, need to remain in the fat only long enough to color and become heated.

FRYING KETTLE AND BASKET.

• 1. Frying Kettle.
• 2. Wire Basket and Iron Spoon for lifting the Frying Basket. (See page 72.)

TO CLARIFY FAT

Bubbling fat. When fat becomes discolored and unfit for use, stir into it when melted one half teaspoonful of baking soda and a quart of water. Let it boil for a little time, take off the scum that rises, and set the pot aside until cold. Remove the cake of grease, scrape off all the impurities, put it again on the fire, where it will melt but will not be agitated, and let it remain undisturbed until all the water has evaporated and the remaining impurities have settled to the bottom; then pour off the clear grease. When fat bubbles it means there is water in it, not that it is hot.

TO TRY OUT SUET AND OTHER FATS

Cut the fat into pieces, place it in a shallow pan over moderate heat until the fat is melted, then strain it through a cloth. There will be no odor from the fat if not placed where it becomes too hot. All kinds of fats are good for frying except mutton fat, turkey fat, and fat from smoked meats; these can be used for making soap, as directed on page 259.

TO PREPARE ARTICLES FOR FRYING BY COVERING THEM WITH EGG AND CRUMBS

The Crumbs. All scraps of bread should be saved for crumbs, as directed on page 51, the crusts being separated from the white part, then dried, rolled, and sifted. The brown crumbs are good for the first coating, the white ones for the outside, as they give better color. Where a very delicate color is wanted, bread grated from a stale loaf or rubbed through a coarse sieve gives better results; the fresh crumbs need not be very fine. Cracker crumbs give a smooth surface and are better for oysters than bread crumbs, but for most things bread crumbs are preferable. For meats a little salt and pepper, and for sweet articles a little sugar, should be mixed with the crumbs. Crumbs left on the board should be dried, sifted, and kept to be used again.

The Egg. The whole egg is generally used. The white alone will serve, but not the yolk alone, as it is the albumen which is needed. The albumen quickly coagulates when put into the hot fat, and forms a coating through which the grease will not penetrate. To one egg is added one tablespoonful of water, so as to make it thin enough to run and remove the stringiness of the egg; these are beaten lightly together, but should not be foamy, as bubbles break and leave holes for the grease to enter. Where delicate color is wanted, it is better to use the white of the egg only and fresh crumbs. Turn the crumbs on to a board; roll the articles first in the crumbs to dry them well, then place them in the beaten egg one at a time, and with a spoon pour the egg over and moisten them thoroughly; return them to the board, and completely cover them with crumbs. Molding. Soft, creamy mixtures like croquettes require delicate handling, and are easier to manage if first made into a ball,—molding them into shape being left until the second crumbing, at which time they can be rolled into cylindrical form and the ends flattened by dropping them lightly on the board. They will keep their shape better if, after being prepared, they are allowed to stand an hour or more before being fried. (See croquettes, page 293.)

LARDING

Cutting lardoons. Larding is simply drawing small pieces of salt pork through the surface of meat. It is easily done, and so much improves lean, dry pieces of meat as to well repay the trouble. The pork for larding is best cut lengthwise with the rind, and that nearest the rind is the firmest. Cut it into slices, one quarter inch thick, and then into strips one quarter inch wide and two inches long. The lardoons can be made firmer by placing them on ice, but ordinarily this is not necessary. The larding needle holding a lardoon is pressed through the surface of the meat, taking a stitch about a quarter inch deep and an inch long, then drawn through, leaving the lardoon projecting on both sides. The stitches should be taken at regular intervals, so as to appear ornamental, and when all the lardoons are in they should be cut even. For birds or small pieces, the lardoons would of course be cut of a size to suit the needle used.

1. PIECE OF MEAT LARDED. 2. LARDING NEEDLES. 3. LARDOONS.

DAUBING

Daubing is cutting through the entire thickness of the meat in several places and inserting lardoons of salt pork. The cut is made with a thin, sharp knife.

BONING

Cutting the meat free from the bones, leaving the meat whole, is called boning. This is easily done with a sharp-pointed knife, and requires but little practice to accomplish successfully. Fowls. Directions for boning fowls are given on page 181. Boned fowls are usually made into galantine, but they are also good when stuffed and pressed into natural shape, or to imitate a duck or a rabbit and served hot. Meats. The butcher will remove the bones from joints of meat when requested. Boned meats make an agreeable change, and in the case of shoulder pieces make them suitable to serve as roasts (see pages 163 and 168). Chops with the bones removed, the tail ends wrapped around the meat and secured with wooden toothpicks or with small skewers until cooked, resemble in form filets mignons.

MEASURING

Measuring-cup. Exact measurements are an important factor in the success of cooking, therefore a definite understanding of what a cupful or a spoonful means is requisite. A cupful means one half pint. A tin cup holding this amount is as necessary as a quart measure in every kitchen. They can be bought for ten cents apiece in any house-furnishing store. A spoonful of butter, lard, sugar, or flour means a rounding spoonful, as much rising above the spoon as is held in the bowl. A spoonful of salt or spices means only as much as the bowl holds, the top being smoothed off with a knife.77-* One half spoonful means the half of the contents of the bowl divided lengthwise. A heaping spoonful means as much as the spoon can be made to hold. A table giving comparative weights and measures is given on page 387.

MEASURING CUP AND SPOONS.

• 1. Tin measuring cup holding one half-pint.
• 2. Spoonful of salt, pepper or spices.
• 3. One half spoonful.
• 4. Spoonful of flour, sugar, or butter.
• 5. Heaping spoonful. (See page 77.)

STIRRING AND BEATING

These two methods should not be confused. The object of stirring is to mix the materials. The spoon is held on the bottom of the dish, and the materials rubbed and pressed together as much as possible. It is not essential to always stir one way. The object of beating is to get air into the mixture to make it lighter, which is done by continuously lifting it up in the same way; therefore a beaten mixture must not be stirred, or the imprisoned bubbles of air will be broken and the result of the beating lost.

HOW TO STONE OLIVES

With a sharp-pointed knife cut through the olive to the stone on the blossom end and pare off the meat, turning the olive around three times, keeping the knife at not too sharp an angle close to the stone. The meat will then be in one curled piece, which can be pressed into its original shape again.

HOW TO CUT BACON

Place the bacon on a board with the rind down. With a very sharp knife slice the bacon very thin down to the rind, but do not try to cut through it. When enough slices are cut, run the knife under, keeping it close to the rind, and the slices will be free.

CUTTING BACON. (SEE PAGE 78.)

HOW TO EXTRACT ONION JUICE

Cut an onion across and press it against a coarse grater, moving it a very little; the juice will then run off the point of the grater.

CARAMEL

Caramel is used to color soup, gravies, etc., and serves also as a flavoring for desserts. It must be used with care for coloring, as it also sweetens. The flavor of caramel depends upon the degree to which the sugar is cooked before the water is added. It grows stronger as it becomes browner.

Put one half cupful of granulated sugar and two tablespoonfuls of water into a granite-ware saucepan, stir until the sugar has melted, then let it cook without stirring until it has turned dark brown, but not black, then add one half cupful of hot water, and let it simmer until the sugar is dissolved and cooked to a thin syrup.

TO MAKE ROUX

Put one tablespoonful of butter into a saucepan. When it bubbles add one tablespoonful of flour and let them cook together for a few minutes, stirring all the time. If it is to be used as thickening for a white sauce or soup, do not let it color. If for brown soup or sauce, let it become brown. This amount is sufficient to thicken one cupful of milk or of stock, to make a sauce, or to thicken one pint or more of soup.

Roux can be prepared and kept in jars ready for use. The proportion of equal quantities of butter and flour is usually taken, and is the rule, but in some cases double the flour is used. The flour cooked in this way gives a better result than when rubbed with the butter and stirred into the liquid. Cooking flour in hot fat seems to more surely burst the starch-grains, which removes the raw taste it is likely to have if cooked only in the boiling liquid.

TO MARINATE

Make a mixture in the proportion of three tablespoonfuls of vinegar to two of oil, one teaspoonful of salt, one quarter teaspoonful of pepper, one bay-leaf, one teaspoonful onion juice, and a sprig of parsley. Put it on a flat dish and lay any cooked or raw meat in the marinade for an hour or more before using, turning the pieces often. Enough flavor is absorbed to much improve meats or fish to be used for salads, fish to be fried or boiled, and other cases given in receipts. The onion juice may be omitted if desired.

SALPICON

A salpicon is a mixture of cooked meats, which are cut into dice and combined with a sauce, mushrooms, and truffles. Chicken, sweetbreads, and tongue mixed with mushrooms and truffles and moistened with a Béchamel sauce, is a combination often used. Salpicon is used in timbales, patties, and vol-au-vent. A mixture of fruits seasoned with sugar and wine is also called a salpicon.

SEASONING AND FLAVORING.

Condiments. The savoriness of a dish can often be much enhanced by adding a few drops of Worcestershire sauce, of mushroom or tomato catsup, of kitchen bouquet, by a few celery seeds, a bay-leaf, or a sprig of some dried herb. A little tarragon vinegar or a few capers will often much improve a salad.

Almonds.A half dozen chopped almonds will greatly improve a bread pudding or any other simple dessert. Orange peel.A few shreds of candied orange peel will give a delicious flavor to puddings, sauces, and cake.

A flavor of almonds, orange- or rose-water, sherry, or maraschino, will be an agreeable change from vanilla, and much more wholesome.

Some cooks feel they are called upon to do fancy cooking if expected to use a bay-leaf or an almond; others feel a receipt is extravagant or impracticable if it calls for anything in the line of flavors beyond salt and pepper, lemon juice, vanilla, or raisins; but there is no more extravagance in using different condiments than in using always the same, or those which from habit have established themselves in the favor of every housekeeper. None of the condiments are expensive, and so little is used at a time that one bottleful lasts a long time. All the flavoring extracts are the same price, and the expense of a few almonds is only nominal, therefore it is a pity not to have a variety of such articles in the dresser, and give variety to dishes by at least the very simple means of changing flavors. A cottage pudding with a little shredded orange peel, nuts, or cocoanut in it, or with a chocolate, wine, or méringue sauce, will be an agreeable change from the plain pudding with hard sauce. The same may be said of a corn-starch or a rice pudding, of a custard, and of many other things.

CROÛTONS AND CROUSTADES

Croûtons or crusts are used in pea, bean, and all cream soups, for garnishing all kinds of stewed dishes, and for any dish with which toast would be acceptable. When cut large and filled they are called croustades.

To make croûtons or croustades, cut bread into the desired shape and sauté the pieces in hot butter, or dip them in melted butter and toast them carefully in the oven, turning frequently, so they will be evenly colored; or they may be fried in smoking-hot fat. They should be crisp and dry and the color of amber.

They are made of various sizes and shapes to suit the uses they are to serve. For soups the bread is cut into cubes one quarter inch square or into fancy shapes; for garnishing meat dishes they are cut into diamonds, squares, triangles, and circles; for sippets to eat with boiled eggs, into strips one half inch wide and four inches long; for poached eggs, into circles four inches in diameter.

For Soups. To make croûtons for soup, cut bread into slices one quarter of an inch thick, take off the crust, then cut it into strips one quarter of an inch wide and then across into even squares; or with vegetable cutters cut the sliced bread into fancy shapes.

Triangles. For triangles, cut a slice of bread one half inch thick, then into strips one and a quarter inches wide, then into pieces two or three inches long, then diagonally across.

Pyramidal Pieces. For pyramidal pieces, cut the bread into one inch squares and cut diagonally across the cube. When used for garnishing they may be moistened a little on one side with white of egg, and will then stick to the dish sufficiently to hold in place. A circle of pyramidal pieces makes a good border to inclose minced meat, creamed fish, etc.

Circles. Circles for poached eggs are cut with a biscuit cutter three inches in diameter, and may be toasted in the ordinary way if preferred.

Boxes. For boxes cut bread from which the crust has been removed into pieces two and a half inches thick, two and a half inches wide and three and a half inches long, then with a pointed knife cut a line around the inside one half of an inch from the edge and carefully remove the crumb, leaving a box with sides and bottom one half inch in thickness. The boxes may be cut round if preferred, using two sizes of biscuit cutters. They are browned the same as other croûtons, and are used for creamed spinach, creamed chicken, creamed fish, etc.

A five cent square loaf of bread cuts to good advantage.

CROÛTONS AND CROUSTADES. (SEE PAGE 81.)

• 1. Sippets to use with boiled eggs.
• 2. Pyramidal Pieces for Borders.
• 3, 4, 6. Bread Boxes.
• 5. Triangles for Garnishing.
• 7. Croustade for Poached Egg, Creamed Meats, etc.
• 8. Croûtons for Soups.

CHARTREUSE

Chartreuse is a liqueur made by the monks of the French monastery of Grande Chartreuse; but a class of dishes has also been given this name, where two or more foods are used one of which conceals the others. The story goes that on fast days the monks were thus able to indulge in forbidden food, and savory viands were hidden under cabbage or other severely plain articles. Chartreuses are made by lining a mold with rice, a vegetable, or a forcemeat, and filling the center with a different food. Two vegetables are sometimes so combined, but more often game or meats are inclosed in rice and served with a good sauce. (See illustration facing page 190.)

En Bellevue. Fruits are made into chartreuses by inclosing them in blanc-mange or puddings. When meats are molded in aspic jelly they are called “En Bellevue” as in this case they are not concealed.

SOME USEFUL UTENSILS.

• 1, 2. Small Pointed Knives for Vegetables, Boning, etc.
• 3. Fluted Knife for cutting potato straws, or cutting vegetables into fancy shapes.
• 4. Tuller Knife. Useful for pastry and all work done on a board.
• 5. Broad-bladed Knife or Spatula.
• 6. Saw.
• 7. Bread or Cake Knife.
• 8, 9. Small Wooden Spoons.

77-* Cooking schools have recently adopted the rule of using even spoonfuls for every spoon measurement. This ensures great exactness.—M. R.

Chapter II

SOUPS

As nothing is easier than making good soups, they should be the first lesson in cooking.

They are one of the most nutritious and inexpensive foods presented, and have a very wide range, extending from the clear, transparent soups, through many degrees of consistency, color and material, to the heavy varieties which contain enough nourishment for a meal in themselves. The pot-au-feu as managed in the families of the French peasantry furnishes their chief source of diet. The pot on the fire receives every bit of nutritious material of every kind; by slow cooking the juices and flavors are extracted, and a savory combination is made which is both pleasant to the taste and satisfying to the hunger.

The stock-pot should be on every range, and its contents ever ready to be drawn upon, not only for soup, but for sauces, and for flavoring the numerous dishes which can be enriched and improved by stock.84-*

The many kinds of soups are variations of the few kinds of stock.

Brown Stock, see page88. The brown stock is made from beef, or from beef, veal, and fowl combined, and mixed vegetables.

White Stock, see page99. White stock is made of veal and chicken together, or from veal alone, seasoned with onion, celery, white pepper, and salt, nothing being used which will give color.

Chicken Consommé or Broth, see page 98. Chicken stock is made from the fowl alone, and seasoned with celery, white pepper, and salt.

Cream Soups, see page 105. Cream soups are made without stock, the basis being vegetables boiled and mashed to a purée by being pressed through a colander or sieve, then mixed with cream or milk and seasoned to taste.

Soup Meats. The meats used for soups are: the lower or tough part of the round, the shin, and the neck pieces of beef, the knuckle of veal, and fowls. Mutton is not used except for mutton broth. A very little ham is sometimes used; game also gives good flavor.

Bones contain gelatine and cause the stock to jelly when cold.

Soup Vegetables. The soup vegetables are onions, carrots, turnips, and celery. They are cut into small pieces and are sometimes fried before being added to the soup pot.

The Bouquet. Parsley wrapped around peppercorns, cloves, bay-leaves and other herbs, excepting sage, and tied, makes what is called a bouquet. In this shape the herbs are more easily removed.

Proportions. The proportions are one quart of cold water to a pound of meat, and to four quarts of water one each of the vegetables of medium size, named above, two sticks of celery, and a bouquet containing one root of parsley with leaves, one bay-leaf, twelve peppercorns, six cloves,—one sprig of thyme, and sweet marjoram if desired.

The order of preparing Soups. In making good soup the first essential is a perfectly clean pot. I would emphasize the word clean. First have the pot thoroughly washed with soda and water to remove any grease, then scoured with sapolio to take off any bits of burned or hardened matter.

The meat should be wiped clean with a wet cloth and carefully examined to see if there are any tainted spots, then cut into pieces about one and a half inches square (except in the case where a round of beef is used, which is to be removed when tender and served as bouilli). The meat and bones must be put into cold water in order to extract the juices, and never be allowed to boil. Slow cooking best effects the object desired (see article on boiling, page 67). After the meat has stood fifteen minutes in cold water, put it on the fire, cover, and let it come slowly to the simmering-point, then place on the back of range to simmer for six hours or more. An hour before the cooking is completed, add the vegetables, cut into small pieces. When the soup is to be served clear, it is well to remove the scum as it rises, but this is not essential, for much of it comes off when the soup is strained, and perfectly clear soup requires clarifying in any case. The French receipts all say remove the scum, but as it is a nutrient part of the meat, unless clearness is desired, it seems better to let it remain during the period of cooking.

Removing the Grease. When the soup has simmered five or six hours, it should be strained into an earthen bowl and left to cool uncovered. Under no circumstances let it stand in the pot after it is cooked. The grease will rise to the top and form a cake which can be easily removed when cold. Any little particles which may stick to the jelly may be wiped off with a cloth wet in hot water. Where a quantity of stock is made at one time, it is well to strain it into two or even three bowls; the grease forms an air-tight cover and will help to keep it from souring. Stock should be made the day before it is to be used in order to let the grease rise and the floating particles settle, but where it is needed at once, the grease that cannot be skimmed off with a spoon can be absorbed by passing tissue paper over it carefully.

Clarifying. Soup can be made perfectly clear by taking the jellied stock from which every particle of grease and sediment has been removed, and stirring into it, while cold, the slightly-beaten white and crushed shell of one egg to each quart of stock. It must be stirred constantly until the soup is hot enough to coagulate the albumen, by which time it has thoroughly mixed with and imprisoned the fine particles which cloud the liquid. Let it boil violently for five minutes, then let it stand five minutes longer on the side of the range to settle. Strain through a fine cloth laid on a sieve. Let it drain through without pressing. In some cases a small bit of lemon rind used with the egg in clearing gives a pleasant flavor to the soup. After clearing it will ordinarily need to be heated again before serving. In high-class cooking, soups are cleared with chopped raw meat or chicken, which adds to, instead of detracting from the richness of the soup. The albumen of egg does not materially affect the quality of the soup, and is recommended for general practice.87-*

Coloring. If a deeper color is wanted, it may be obtained by adding a very little caramel (see page 78) or a few drops of a preparation called “Kitchen Bouquet.” Artificial coloring, however, is not so good as that obtained by browning the vegetables and part of the meat before adding them to the soup pot. (See brown stock, page 88.)

Names. The meat soups are called broths, bouillon, or consommé, according to their richness.

The purées are thick soups made with or without stock, the basis being mashed vegetables or meat pounded to a paste.

Meat Stock. Stock made of meat alone will keep better than where vegetables are used. In warm weather it is well to have it so prepared.

COMMON STOCK (POT-AU-FEU)

For this stock pieces of fresh or cooked meat are used, also all odds and ends, chicken bones, gravies, cooked or raw vegetables, etc. Water in which fish or vegetables (excepting cabbage or potatoes) have been boiled may or may not be used. They are put together cold and are simmered for five or six hours, then strained through a colander into an earthen bowl and left to cool uncovered. Clear soup should not be attempted with this stock, but it is good to combine with vegetables for vegetable soup, or with other mixtures like rice, bits of meat, chicken, gumbo, etc., for soup and to use for sauces and seasoning.

BEEF OR BROWN STOCK

• 8 lbs. of shin of beef.
• 8 quarts of cold water.
• 1 medium-sized carrot.
• 1 medium-sized turnip.
• 1 parsley root and leaves.
• 1 onion.
• 1 stick of celery.
• 12 peppercorns.
• 6 cloves.
• 1 tablespoonful of salt.

Rub with a wet cloth the outside of the shin of beef, which has been well broken by the butcher. Take the meat from the bones and cut it into small pieces. Put aside a half pound of the meat. Place the rest of the meat and the bones in a perfectly clean pot with the cold water, and let it stand fifteen to twenty minutes, or until the water is red; then place them on the fire and let them come slowly to the simmering point. Meanwhile, place in a sauté-pan some of the marrow from the bones, or a tablespoonful of drippings. When the fat is hot put in the half pound of reserved meat and cook it until it is well browned. When the water in the pot has begun to simmer, put in the browned meat and rinse the sauté-pan with a few spoonfuls of water so none of the value of the browned meat will be lost. This will give good color and also flavor to the soup. Place the pot where the water will simmer only, and leave it to cook for six hours, or until the meat is cooked to shreds and its nutriment fully extracted. Add the vegetables, which have been well washed, scraped, and cut into pieces, one hour before the cooking is completed, and add the salt just before removing the stock from the fire.

If a clear soup is not desired, the care to keep it below the boiling point is not essential. (See note, page 87.)

When the stock is done strain it through a close cloth or a fine sieve into an earthen bowl, and let it cool without covering.

When ready to serve, remove the grease, clear it if desired for transparent soup, add more pepper and salt to taste.

FOR MACARONI, NOODLE, VERMICELLI, VEGETABLE OR PRINTANIÈRE, JULIENNE, TAPIOCA, AND CROÛTE-AU-POT SOUPS,

Take as much of the beef stock as will be needed, allowing one half pint for each person, remove all the grease, heat it, and season to taste. Just before serving add any of the above articles, which must have been boiled separately. The soup will then have the name of the ingredient used.

Julienne. Julienne does not differ from the vegetable soup except in the form given the vegetables. For julienne, the outside or deep yellow of the carrot, turnip, and celery are cut, with a knife which comes for the purpose, into thin, thread-like pieces about two inches long. The shredded vegetables must be boiled before being added to the soup, and care used to prevent their breaking or becoming too soft to hold their form, or they may be fried in butter until tender. Green peas, asparagus tips, and flowerets of cauliflower may also be added. (See illustration facing page 92.)

Printanière. Any vegetables may be used for vegetable soup, but judgment should be shown in the combination. They may be made ornamental by being cut into fancy shapes with cutters, or into balls with a small potato scoop, or they may be cut into dice.

PRINTANIÈRE AND JULIENNE SOUP VEGETABLES. (SEE PAGE 89.)

• 1, 2, 3. Cutters used for cutting vegetables for Printanière Soup.
• 4. Vegetables prepared for Printanière Soup.
• 5. Knife for cutting vegetables into Julienne.
• 6. Julienne.

Tapioca. Pearl tapioca boiled to clearness makes a very pretty thickening to clear soup.

Croûte au Pot. Small pieces of toast or thin shavings of stale bread are added to the tureen just before serving to make the croûte-au-pot. The soup should be served before the bread dissolves or gets very soft.

For julienne, tapioca, and croûte-au-pot, the soup should be perfectly clear and a deep amber color.

Garnishes for Soups. Other garnishes which may be added to soups are: Force-meat balls (see page 92); yolks of hard-boiled eggs; egg balls (see page 92); royal custard (see page 92); fried croûtons (see page 81); noodles (see page 93); dumplings (see page 170); thin cross-cuts of celery; thin slices of lemon, one for each plate; grated Parmesan cheese (passed); macaroni cut into pieces one eighth of an inch thick, making rings; sweet potato balls (see page 94); marrow balls (see page 94); green pea timbale (see page 94); harlequin slices (see page 94); with consommé, a poached egg for each portion.

THICKENING FOR SOUPS

Roux (see page 79) makes the best thickening for soups which are not clear, using brown or white roux according to the color of the soup. Thin the roux with a little soup, so it will be smooth before adding it to the soup kettle. Roux added to pea, bean, and potato soups prevents their separating.

A thickening of eggs is made as follows: Beat two or three yolks and dilute them with a half a cupful of cream or milk or cold soup. Stir in a few spoonfuls of the hot soup to warm it. Remove the soup from the fire and stir in slowly the egg mixture, return it to the fire to cook the egg, but do not let it boil, or it may curdle.

Clear soups are sometimes thickened by using one teaspoonful of arrowroot to a quart of soup. Mix the arrowroot with a little of the cold soup, turn it into the hot soup, and cook until it becomes clear. A clear soup so thickened may be flavored with sherry.

GARNISHES FOR SOUPS

ROYALE

A CUSTARD TO SERVE WITH CONSOMMÉ

• 2 yolks.
• 1 entire egg.
• ⅓ teaspoonful of salt.
• Dash of cayenne.
• ½ cupful of beef stock.

Beat the eggs well, but not to a froth. Add one third of a teaspoonful of salt and one half cupful of clear beef stock. Pour the mixture into a small pan or flat dish, so it will be about one half inch deep. Set the pan into another one containing hot water and place them in a very moderate oven, so that the custard will set without bubbles and without browning on top. Let the custard become perfectly cold. Without removing it from the pan, cut it into cubes one half inch square, or into fancy forms, with vegetable cutters.

These pieces should be placed carefully in the consommé after it is in the tureen, allowing three or four pieces to each portion of soup.

FORCE-MEAT BALLS

Chop any cooked meat very fine, season highly with salt, pepper, thyme, onion juice, lemon juice, and herbs if desired; add enough yolk of egg to moisten and bind the meat. Mold into balls one half inch in diameter, roll the balls in flour, and poach them in boiling water, or they may be fried in butter.

Force-meat balls may also be made of raw meat prepared as for timbale paste (see page 297).

RADISHES CUT TO IMITATE ROSES.

EGG BALLS

Rub to a paste, with a wooden spoon, the yolks of hard-boiled eggs; season with salt, pepper, and butter; add enough raw yolk to bind the paste; form it into balls one half the size of a natural yolk; roll them in white of egg and then in flour, and poach the balls in boiling water for a few minutes.

Three yolks will make five balls. One ball is enough to allow to each portion of soup.

NOODLES

Several dishes may be made from noodles.

To three eggs (slightly beaten) mixed with two tablespoonfuls of water and a little salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary. When it is smooth and elastic, cut off a small piece at a time and roll it as thin as a wafer. It can be rolled very thin by placing a cloth under it. Sprinkle the thin sheet with flour, and roll it into a rather tight roll. With a sharp knife cut it, from the end,—into threads, if for soup; if to use as a vegetable, into ribbons one quarter inch wide. Let them dry an hour or more. They will keep the same as macaroni.

NOODLES. (SEE PAGE 93.)

• 1. Sheet of Noodle Paste.
• 2. Noodles for Soup.
• 3. Noodles to serve as vegetable.
• 4. Noodle Balls.
• 5. Sheet of Noodle Paste Rolled.
• 6. Paste cut from Roll.
• 7. Noodle Paste cut for Balls before being fried.

NOODLES SERVED AS A VEGETABLE

Throw a few noodles at a time into boiling, salted water; boil them until they are done, separating them carefully with a fork to prevent their matting together. Skim them out when done, and keep them on a warm dish on the hot shelf until enough are cooked. Season with butter. Put them in the dish in which they are to be served, and sprinkle over them bread crumbs browned in hot butter to a golden color. This dish may be served with fish, with meat, or as a course by itself. Noodles may also be cooked like macaroni, with cheese.

NOODLE BALLS

Take some of the noodle paste made as directed above. Roll it as thin as possible, then place it on a floured napkin and roll until it is as thin as paper; fold it double, and cut it into circles one quarter inch in diameter, using a small vegetable cutter or pastry bag tube. Fry them in smoking hot fat, tossing them in the frying basket so that they will color evenly. They will puff into balls and color in one minute. Drain and place them on paper on the hot shelf. Sprinkle them on the soup after it is in the tureen, or better pass them, as they soften very quickly.

MARROW BALLS

Melt a tablespoonful of marrow and strain it through a cloth, or fine sieve, into a bowl; beat it till creamy, then add an egg and beat again thoroughly. Season with pepper, salt, and a little nutmeg. Add to this mixture as much soft bread as it will moisten. Roll it into small balls and poach in boiling water. Place them in the soup just before serving.

SWEET POTATO BALLS

Mash some cooked sweet potatoes, season with butter, salt, pepper, and nutmeg, and a little grated cheese. Moisten with beaten egg; roll into small balls and poach in boiling water. Put the balls into the soup the last thing before serving.

GREEN PEA TIMBALE FOR SOUP

Mix one half cupful of mashed green peas with one tablespoonful of soup stock and three whites of eggs; season with salt, pepper, and a little nutmeg. Beat well together and place in a small mold or flat tin. Set the mold into hot water and place in slow oven until the mixture is set. When it is firm, unmold, cut into small cubes, and put them in the soup just before serving.

HARLEQUIN SLICES

Cut into small squares some cooked carrots, turnips, and string beans. Arrange them in timbale cups, mixing the vegetables together; fill the cups up with royale mixture. (See above.) Set them into hot water and cook in slow oven until the custard is firm. Unmold when cold, and cut with a sharp knife into slices one eighth of an inch thick. Place these in the soup just before serving.

BROTHS

CHICKEN BROTH

• 1 fowl.
• 4 quarts of cold water.
• ½ cupful of rice.
• Salt and pepper.

Clean the fowl carefully; wash it with a wet cloth; cut it into pieces and remove the fat. Place the joints in a saucepan with a quart of water to each pound of fowl. Let it simmer until the meat is tender; then remove the breast; after four hours take it off and strain it through a sieve. Let the soup stand until the grease rises; then carefully remove it, and put the soup again in the saucepan; add the breast of the chicken, cut into dice, and the half cupful of rice; salt and pepper to taste, and cook until the rice is tender.

CLAM BROTH

• 12 large hard-shelled clams for 1 pint of broth.

Boil the clams and juice for twenty minutes; strain and let it stand to settle; strain it again carefully into a saucepan, and let it boil up once; season with butter and pepper—no salt—and serve in cups with whipped cream on top.

To open the clams and obtain the juice, place the clams, after they have been carefully washed with a brush and clear water, in a saucepan; add two tablespoonfuls of hot water; cover and let them steam until the shells open; then strain off the liquor.

MUTTON BROTH

The neck or shoulder-pieces may be used for broth. The meat should be cut into pieces and the fat removed. To each pound of meat add one quart of cold water; simmer for four or five hours; strain it into an earthen bowl; when ready to serve, remove the grease, and add to each quart of stock one stick of celery, two tablespoonfuls of rice, salt and pepper to taste, and boil until the rice is soft.

The water in which a leg of mutton has been boiled will make a good mutton soup, but is not rich enough for a broth to be served to an invalid.

Broth Made Quickly for Invalids. Broth may be made quickly by chopping lean meat to a fine mince. To a pound of meat add one pint of cold water; let soak for fifteen minutes; then let slowly boil for half an hour; season and strain.

SOUPS

BOUILLON

(3 PINTS. TIME, 5 HOURS)

• 3 lbs. of beef cut from under side of round and chopped to a mince.
• 3 quarts of cold water.
• 1 onion.
• ½ carrot.
• 1 sprig of parsley.
• 2 sticks of celery.
• 1 bay-leaf.
• 2 cloves.
• 6 peppercorns.
• 1 teaspoonful of salt added just before taking the soup off the fire.

Take three pounds of beef cut from the lower part of round, remove all the fat, and chop the meat to a fine mince. Place the chopped meat in a saucepan with three quarts of cold water, and let it stand one hour; then put it on the fire, cover, and let it come slowly to the boiling-point, taking off any scum that rises. Then place it where it will only simmer. After it has simmered for four hours add the vegetables cut into dice, and the spices, and let it simmer one hour longer. Strain into an earthen bowl and let it cool without covering. This stock will not jelly, as no bones are boiled with it.

When ready to use remove grease, season, if necessary, with pepper and salt, and put into saucepan with three fourths of a pound of lean meat chopped fine, and the white of one egg. Stir until it boils; let it boil for fifteen minutes. Lay a fine cloth on a sieve and strain through it the bouillon without pressing. It should be perfectly clear and of the color of amber. It can be served in cups. A little sherry may be added, if liked, when served at afternoon teas.

CONSOMMÉ98-*

• 4 lbs. lower part round of beef.
• 4 lbs. knuckle of veal.
• 2 tablespoonfuls of butter.
• 6 quarts of cold water.
• 1 large onion.
• ½ carrot.
• 3 stalks of celery.
• 1 tablespoonful of salt.
• 2 sprigs of parsley.
• 15 peppercorns.
• 3 cloves.
• 1 inch square of cinnamon.
• A little thyme.
• A little marjoram.
• A little summer savory.
• 2 bay-leaves.

Cut the beef into pieces one inch square. Remove the veal from the bone, and cut it also into small pieces. Put one tablespoonful of butter into a very clean soup-pot with the pieces of meat, and stir over a hot fire until the meat is browned, care being taken that it does not burn; then add one quart of water, and let it cook until a glaze has formed on the bottom of the kettle, which will take about one hour. Then add five quarts of cold water and let it come slowly to the boiling-point. Set the soup-pot back on the fire and let the soup simmer for six hours. Remove the scum from time to time as it rises. One hour before the time for removing the soup add to it the vegetables, which have been cut fine and browned in one tablespoonful of butter. Add also the herbs and spices, and one tablespoonful of salt. When it has simmered six hours, strain it through a fine cloth, laid on a sieve, into an earthen bowl, and let it cool without covering. A fowl added to this receipt will give the soup a more delicate flavor. If used it should be put in the pot at the time the five quarts of water are added. The veal-bone may also go in at this time; but the soup will not be so clear if the bone is used. If a chicken is used it may be removed from the stock when tender and used for other purposes.

OX-TAIL SOUP

• 2 ox-tails.
• 1 onion.
• 1 tablespoonful of drippings or of salt pork.
• 4 quarts of cold water.
• 1 stick of celery.
• 1 root of parsley.
• 3 cloves.
• 6 peppercorns.
• 1 tablespoonful of salt.

Cut the ox-tails into pieces, separating them at the joints. Sauté the onion and the ox-tails in the drippings to a delicate brown. Put the meat in the soup-pot with four quarts of cold water. Let it come to the boiling-point; add the vegetables and spices, and simmer for four hours, then add the salt. Strain, take off the grease. Select some of the pieces of ox-tail, one piece for each portion, and place them in the tureen with the soup. Ox-tails are gelatinous and make a smooth soup.

WHITE STOCK

• 1 knuckle of veal.
• 1 fowl.
• Bouquet of herbs.
• 1 onion.
• 2 stalks of celery.
• 1 small turnip cut into dice.
• 1 small carrot cut into dice.

Cut the meat from the bone. Wash the skin of the fowl (see page 180). Allow one quart of cold water to each pound of meat and bone. Place all in a kettle. Cover and let simmer four or five hours. Strain into an earthen bowl, and let cool uncovered.

White stock may be made of veal alone. If a fowl is used, the breast and second joints may be removed when tender, and used for other dishes (croquettes, soufflé, imperiale, etc.). A part of the veal may also be removed, and used for veal loaf (see page 171).

WHITE SOUP

• 1 pint of white stock.
• 1 pint of milk or cream.
• 1 tablespoonful of butter.
• Salt and pepper to taste.
• Chicken, veal, or celery (cut into small dice), or rice.
• 1 tablespoonful of flour.

Put one pint of milk or cream into a double boiler; add to it one pint of white stock, and a white roux made of one tablespoonful of butter and one tablespoonful of flour cooked together, but not browned. Dilute the roux to smoothness with a little of the cold milk before adding it to the soup. Let it come to the boiling-point. Season to taste, and strain into the tureen; then add one tablespoonful or more of chicken breast, veal, or celery (cut into small dice), or rice. If desired, two or more of these may be used, and the yolk of a hard-boiled egg, pressed through a sieve, sprinkled over the top. This quantity gives but one quart of soup; enough to serve to four people.

CHICKEN CONSOMMÉ, OR STOCK

Place a fowl, cut into pieces, in four quarts of cold water; let come slowly to the boiling-point; then draw it to the side of range and simmer for three hours. At the end of this time add one slice of onion, two sticks of celery, one tablespoonful of salt, one saltspoonful of pepper, and simmer one or two hours longer; strain into earthen bowl, and let cool without covering.

This stock may be cleared the same as beef stock, and served in cups for luncheon. It may also be mixed with gelatine, cleared, and used for aspic, in Russian salads, jellied chicken, etc. (see page 323).

The meat from the breast and second joints may be removed from the stock-pot, when tender, and reserved for timbales, croquettes, patties, etc.

If this soup is not rich enough, it can be reduced by opening the lid of the pot, after it has simmered the required time, and allowed to boil uncovered until as rich as desired.

PLAIN CHICKEN SOUP

• 1 fowl.
• 4 quarts of water.
• 1 cupful of rice.
• 1 slice of onion.
• 2 sticks of celery.
• 1 sprig of parsley.

Place the fowl, cut into pieces, in a saucepan with four quarts of cold water; when it comes to the boiling-point, draw it aside and let it simmer for three hours; then add one thick slice of onion, two sticks of celery, one sprig of parsley, and one cupful of rice, and simmer for another hour; strain and let the soup stand until the grease can be taken off the top. Remove the meat, bones, and vegetables from the strainer, and press the rice through the sieve; stir this into the soup; season with salt and pepper, and heat again before serving; a little cream may also be added. This soup is also good thickened with a little roux or with corn-starch. For the latter, take two tablespoonfuls of the cold stock; stir into it one tablespoonful of corn-starch; then stir it into the soup, and let cook for ten minutes to take away the raw taste of the starch, and to make it clear. Pieces of the breast cut into dice may also be added.

VEGETABLE SOUP

To one quart of common stock add one pint of parboiled mixed vegetables cut into small dice. Simmer until the vegetables are tender but not pasty. Season with salt, pepper, and one teaspoonful of sugar.

Serve without straining.

TOMATO PURÉE

Put into a granite-ware saucepan a quart of canned or of fresh tomatoes; add a pint of water or of stock;—the soup will be better if stock is used;—add also one bay-leaf, a sprig of parsley, a stick of celery, six peppercorns, and a teaspoonful of sugar; simmer until the tomato is thoroughly soft. In another saucepan put a tablespoonful of butter; when it is hot add a sliced onion, and fry, but not brown it; then add a tablespoonful of flour, and cook, but not brown the flour. To this roux add enough of the tomato to dilute it, and then mix it well with the rest of the tomato, and season with salt. Pass the whole through a fine sieve or strainer. Heat it again before serving, and sprinkle over the top small croûtons.

SPLIT-PEA OR BEAN SOUP

• 1 cupful of split peas, or
• 1 cupful of dried beans.
• 1 tablespoonful of butter.
• 2 quarts of water.
• ½ teaspoonful of sugar.
• 1 tablespoonful of flour.
• Salt and pepper to taste.

Let the peas or beans soak over night in three quarts of cold water. Put the soaked peas or beans into a saucepan with two quarts of water and a ham-bone, if you have it, otherwise it may be omitted. Let simmer for four or five hours, or until the peas or beans are perfectly soft. (Add more water from time to time, if necessary.) Then pass them through a sieve; add to the pulp enough stock, or milk, or water to make a soup of the consistency of cream. Put it again into a saucepan on the fire; season, and add a roux made of one tablespoonful of butter and one tablespoonful of flour cooked together; dilute the roux to smoothness with a little of the soup before adding it to the pot.

The roux will hold the particles of peas or beans in suspension. Without it they are liable to precipitate.

An onion may be boiled with the peas or beans if desired.

Serve croûtons on the soup, or pass them.

BLACK-BEAN SOUP

• 2 cupfuls of black beans.
• Brown stock.
• Brown roux.
• Bouquet of herbs, made of a sprig of parsley, a sprig of thyme, one clove.
• 4 peppercorns, 1 onion.
• Egg balls.
• Thin slices of lemon.
• Force-meat balls.
• White of hard-boiled egg.
• ¼ cupful of sherry or red wine.
• Salt and pepper to taste.

Soak two cupfuls of black beans over night. Put the soaked beans into a saucepan with a bouquet of herbs, and cover them with cold water. Let them boil slowly until tender, which will take several hours, adding more water if necessary. When the beans are very soft remove the bouquet, drain off the water, and pass the beans through a purée sieve. Add to the pulp enough brown stock to make a soup of the consistency of thin cream. Place it again on the fire and add a brown roux made of one tablespoonful of butter and one tablespoonful of flour, cooked together until brown; dilute it to smoothness before adding and cook it with the soup for five minutes. This will prevent the soup from separating. Season with salt and pepper. Strain it through a sieve into the tureen; then add thin slices of lemon, egg balls, and force-meat balls, allowing one of each to each portion of soup; add also the white of one hard-boiled egg cut into small dice, and one quarter of a cupful of sherry or red wine.

This resembles mock-turtle soup.

CALF’S-HEAD OR MOCK-TURTLE SOUP

Make a brown roux by putting in a saucepan one tablespoonful of butter, let it brown, add two tablespoonfuls of flour, and let that brown; then add, slowly at first, one and a half or two quarts of water in which a calf’s head has been boiled, white wine instead of vinegar being used in the boiling (see boiled calf’s head, page 175). Add three or four strained tomatoes and simmer for one half hour. Skim off any fat and season with salt and pepper. Add some pieces of boiled calf’s head cut in pieces one half inch square, a few egg balls, two or three tablespoonfuls of sherry, and a few very thin slices of lemon.

FISH STOCK

Put into the soup-pot a tablespoonful of butter or of drippings. Add a tablespoonful each of chopped onion, carrot, and turnip. Fry them without browning, then add fish-bones, head, and trimmings, a stalk of celery, sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of lemon. Cover with water, and simmer them for an hour or more. Season with salt and pepper. Strain.

When this stock is used for soup, make a roux of one tablespoonful each of butter and flour, add a cupful of milk or cream, and add this amount to each pint of the fish stock.

OYSTER SOUP

Scald a quart, or twenty-five, oysters in their own liquor. As soon as they are plump, or the gills curl, remove them (oysters harden if boiled). Add to the liquor a cupful of water. Make a roux of one tablespoonful each of butter and flour, dilute it with the liquor, and when it is smooth add a cupful of scalded milk or cream. Season with pepper, salt, if necessary, and a dash of cayenne or paprica; then add the oysters, and as soon as they are heated serve at once. In oyster houses finely shredded cabbage with a French dressing is served with oyster soup, and is a good accompaniment when served for luncheon. Oysters should be carefully examined, and the liquor passed through a fine sieve before being cooked, in order to remove any pieces of shell there may be in them.

CLAM SOUP

Remove the clams from the shells as soon as they have opened (see clam broth, page 95). Put them in a warm place, until the juice is prepared. Add a cupful of hot milk to a quart of juice, and thicken it with a roux made of one tablespoonful of butter and one tablespoonful of flour; then add the clams, chopped fine, season, and bring the soup again to the boiling-point and serve. Two spoonfuls of whipped cream served on each plateful of soup is an improvement to the dish.

CREAM SOUPS

ONION SOUP

(A VERY SIMPLE SOUP QUICKLY MADE)

Slice two or three large onions; fry them in a tablespoonful of butter or drippings until they are soft and red, then add three tablespoonfuls of flour, and stir until it is a little cooked. To this add slowly a pint of boiling water, stirring all the time, so it will be smooth.

Boil and mash three good-sized potatoes. Add to them slowly a quart of scalded milk, stirring well so it will be smooth. Add the potato and milk mixture to the onion mixture. Season with salt and pepper. Let it get very hot, and pass it through a strainer into the tureen. Sprinkle over the top a little parsley chopped very fine, and a few croûtons. The soup will be better if stock is used instead of water to dilute the onion mixture.

POTATO SOUP

Boil and mash three or four potatoes.

Make a roux of one tablespoonful of butter, one half tablespoonful of flour, and one teaspoonful of chopped onion, letting the onion cook in the butter a few minutes before adding the flour. When the roux is cooked add to it a pint of milk, making a thin, white sauce. Add this to the mashed potato and pass the whole through a strainer. Return it to the fire for a few minutes to heat and blend it. Season it with salt and pepper.

Sprinkle on the soup, when it is in the tureen, a teaspoonful of chopped parsley and a few croûtons.

If the soup is too thick, add a little more milk or a little hot water. The roux prevents the milk and potato from separating, and also gives it smoothness. The soup can be made richer by using more milk, and stirring into it, just before serving, the beaten yolks of two eggs. This soup may also be made of sweet potatoes.

TOMATO BISQUE

• ½ can of tomatoes.
• 1 quart of milk.
• 2 tablespoonfuls of butter.
• 1 tablespoonful of corn-starch.
• 1 teaspoonful of salt.
• ½ saltspoonful of pepper.
• 1 saltspoonful of soda.
• Dash of cayenne.

Stew the tomatoes until very soft; then pass them through a fine sieve or strainer. Put the strained tomatoes into a granite-ware saucepan, and add one saltspoonful of soda; when it has ceased foaming add the butter, a small piece at a time; if put in all at once it will show an oily line; add salt, pepper, and cayenne.

Put the milk into a double boiler, and stir into it a tablespoonful of corn-starch which has been mixed with a little of the cold milk, to make it smooth; let it scald for ten minutes, or long enough to cook the corn-starch; then pour the milk into the tomatoes, beat well together, and serve at once.

It is better not to add the milk to the tomatoes until just ready to serve, for fear of curdling.

CREAM OF ASPARAGUS; CREAM OF GREEN PEAS; CREAM OF STRING BEANS; CREAM OR SPINACH; CREAM OF CORN; CREAM OF CELERY

These soups are very delicate, and are much esteemed. They are all made in the same way. The vegetable is boiled until soft, and is then pressed through a sieve. A pint of the vegetable pulp is diluted with a quart of stock (the stock may be veal, beef, or chicken broth). It is thickened with a roux made of one tablespoonful of butter and two tablespoonfuls of flour, seasoned with pepper and salt, and is then strained again, so it will be perfectly smooth. It is replaced on the fire, a cupful or a half cupful of cream added, and the whole beaten with an egg-whip to make it light, and is served at once very hot. The French thicken cream soups with egg-yolks. In this case two yolks would be used for the above quantity. The beaten yolks are diluted with the cream, and cooked only just long enough to set the egg. It would curdle if allowed to boil. Butter is needed for seasoning, and where eggs are used it should be added in small bits before the cream and eggs. Where roux is used for thickening, there is enough butter in the roux.

CREAM OF CLAMS

• 25 large clams.
• 2 tablespoonfuls of butter.
• 2 tablespoonfuls of flour.
• 1½ pints of milk.
• Small slice of onion.
• Dash of nutmeg.
• Salt and pepper.
• ½ pint of cream.

Wash the clam shells thoroughly with a brush and clear water.

Put them into a pot on the fire with one half cup of boiling water; cover and let steam until the shells open; take out the clams and let the liquor settle; then strain it carefully, and set aside; remove the clams from the shells; chop them, pound them in a mortar, and press as much of them as possible through a purée sieve. Put the milk into a double boiler with the slice of onion. Put the butter into a frying-pan, and when it bubbles, stir into it the flour, and let it cook a few minutes, but not brown; add enough of the milk slowly to make the roux liquid; then add it to the milk in the double boiler, first having removed the slice of onion; add a dash of nutmeg and of pepper, then the cream; when ready to serve, stir in the clam pulp and one pint of the clam liquor; taste to see if salt will be needed. After the clams are added to the milk, leave it on the fire only long enough to get well heated; if boiled, the milk will curdle. Beat a moment with an egg-whisk to make foamy. If the mixture is too thick, it may be diluted with milk or cream.

This is good for luncheon, served in small cups, the top covered with a spoonful of whipped cream.

CREAM OF OYSTERS

Scald a quart of oysters in their own liquor. Remove the oysters; chop and pound them in a mortar, then press as much of them as possible through a purée sieve.

Make a roux of one tablespoonful of butter and a heaping tablespoonful of flour. Dilute it with the oyster juice. Add the oyster pulp; season it with pepper, salt, and paprica, and keep it hot until ready to serve. Just before serving add a half pint of whipped cream, and beat it well into the soup.108-*

SOUP À LA REINE

Put a chicken into three quarts of water. Simmer it slowly for two hours, or until the chicken is very tender. A half hour before removing it add a half pound of rice and a bouquet containing one root of parsley, one sprig of thyme, a thin slice of onion, and a stick of celery. Boil it until the rice is soft, then strain through a colander. Let the broth cool and remove the grease. Remove the white meat from the bones of the chicken, put it with the rice in a mortar, and pound both to a pulp. Pass the pulp through a purée sieve, moistening it with a little stock to make it pass through easier. When ready to serve, add the purée to the stock, season with salt and pepper, and heat it thoroughly without boiling. Just before sending it to the table add a half pint of hot cream.

If desired the soup can be thickened with a little roux, or with fifteen blanched almonds chopped and pounded to a paste, using a little cream to prevent the almonds from oiling.

BISQUE OF LOBSTER

Put into a mortar equal parts of boiled lobster meat and boiled rice; pound them to a pulp; then add enough broth to dilute it; season with salt and paprica. Pass it through a sieve. Heat it without boiling, and then add enough Béchamel sauce to make it the consistency of cream soup; lastly, add to each quart of soup a quarter of a pound of lobster butter, adding a little at a time, and stirring until the butter is melted. Instead of the lobster butter, plain butter may be used, and the coral of the lobster, dried and pounded to a powder, stirred in at the same time. Serve croûtons with the bisque.

LOBSTER BUTTER

After the meat is removed from the lobster, take all the rest (except the lady, woolly gills and intestine), including the shell, and put it into a mortar with twice its weight of butter. Pound it to a pulp; then place it in a saucepan on the fire, and cook until the butter is melted. Strain it through a cloth. Beat the strained butter until it is cold. If not a deep enough color, add a very little cochineal.

CHOWDERS

POTATO CHOWDER

• 6 good-sized potatoes.
• ¼ lb. salt pork.
• 1 onion.
• 1 tablespoonful butter.
• 1 tablespoonful flour.
• 1 pint milk or cream.
• 1 pint water.
• 1 tablesp’ful chopped parsley.
• 1 teaspoonful salt.
• ½ teaspoonful pepper.

Cut the potatoes into dice, cut the pork into small pieces, and put it with the sliced onion into a frying pan, and fry until a light brown.

Put into a kettle a layer of potatoes, then a layer of onions and pork, and sprinkle with salt, pepper, and chopped parsley. Repeat this until all the potatoes, pork, onions, and parsley are in. Pour over them the grease from the pan in which the pork and onions were fried. Add one pint of water, cover, and let simmer twenty minutes. Scald the milk in a double boiler, and add it to a roux made of the flour and butter. Add this to the pot when the potatoes are tender, and stir carefully together, so as not to break the potatoes. Taste to see if the seasoning is right. Serve very hot.

This is a good dish for luncheon, or for supper in the country.

FISH CHOWDER

• 3 lbs. fresh fish.
• 3 large potatoes.
• 1 large onion.
• ½ lb. salt pork.
• 1 pint milk.
• 3 ship crackers.
• Pepper and salt.

Cut the fish, the potatoes, and the onion into slices. Cut the pork into half-inch dice. Put the pork and the onion into a pan and sauté them a light brown. Place in alternate layers in a large saucepan first potatoes, then fish, then pork and onion; dust with salt and pepper, and continue in this order until all the materials are used. Cover the whole with boiling water and let the mixture simmer for twenty minutes. Scald a pint of milk or of cream, take it off the fire and add one and a half tablespoonfuls of butter and three broken ship crackers or the same quantity of water biscuits. Arrange the fish mixture in a mound on a dish, cover it with the softened crackers, and pour over the whole the hot milk.

CLAM CHOWDER

• 50 clams.
• 1 medium-sized onion.
• 6 oz. salt pork.
• 3 large potatoes.
• 1 teaspoonful salt.
• ½ teaspoonful pepper.
• 1 tablespoonful butter.
• 2 tablespoonfuls flour.
• 1 pint of milk or cream.
• 1 saltspoonful of mace.
• 1 saltspoonful of thyme.
• 3 ship crackers.

Put the clams, with their own liquor, into a saucepan on the fire. When they have boiled three minutes, remove the clams and return the liquor to the fire. Cut the pork into slices. Chop an onion and fry it with the pork until both are browned. Then stir in two tablespoonfuls of flour. When the flour is cooked, add slowly the clam liquor, a dash of mace and thyme, and salt, if necessary; then add three parboiled potatoes cut into dice, and cook until the potatoes are tender. When ready to serve add a pint of milk or cream, the clams cut into pieces, and a quarter of a pound of broken ship crackers or any hard water cracker.

84-* It is not meant to imply that the stock-pot should never be removed from the range and that articles should be added at any time. When the nutriment is extracted from one collection of materials, the stock should be strained off, the pot thoroughly cleaned, and a new stock started as soon as enough materials have again accumulated.—M. R.

87-* It will be difficult if not impossible to make a perfectly clear and brilliant soup from stock where bones have been used, if the stock has been subjected to boiling heat. Boiling dissolves the lime in the bones, and this gives a cloudiness which clarifying will not entirely remove.—M. R.

98-* This receipt gives a perfectly clear brilliant soup after it is clarified. If no bones are used it can be boiled slowly without injury instead of being simmered. The stock will not always jelly.—M. R.

108-* Any soup made of milk will be greatly improved by adding a cupful of hot cream just before serving.

A little fish stock improves clam or oyster cream soup.

Chapter III

FISH

Cooking. It is essential that fish should be perfectly fresh, thoroughly cleaned, and carefully cooked. If underdone it is not eatable; if cooked too long it loses flavor and becomes dry. The sooner it is cooked after being taken from the water, the better. Freshness. When fresh, the eyes are bright, the gills red, the flesh firm and odorless. Dressing.Ordinarily the fishman removes the scales and draws the fish before delivering it; but if not, this should be done at once, and the fish thoroughly washed, but not allowed to soak in water, then wiped dry and put into the refrigerator, on the ice, the skin side down, but not in the same compartment with butter, milk, or other foods which absorb flavors.

Keeping Frozen Fish. Fish that are frozen should be laid in cold water until thawed, but not allowed to remain in the water after they become flexible.

Trimming. The head and tail should be left on, and the fins trimmed, of any fish which is to be served whole.

The bones. When the fillets only are to be used, the head and bones may be used for a fish soup.

To skin, bone, and remove the fillets. To separate a fish, cut through the skin all around, then, beginning at the head, loosen the skin and strip it down. By putting salt on the hand a firmer grasp may be obtained, and with the aid of a knife the skin can be removed without tearing the flesh. After the skin is taken off from both sides, slip the knife under the flesh, and keeping it close to the bone, remove the fillets. The fillets may then be cut into two or more pieces according to the size of the fish, care being used to have them of uniform size and shape.

Fillets taken from small fish and from flounders or other flat fish are sometimes rolled and held until cooked with small skewers. Wooden toothpicks serve this purpose very well.

Fish containing many bones are not suitable for fillets.

TO CARVE FISH

Run a knife down the back, cutting through the skin. Remove the fins. Then cut into even pieces on one side. When these pieces are served, remove the bone, and cut the under side in the same way.

TO BOIL FISH

Add one teaspoonful of salt and one tablespoonful of vinegar to every two quarts of water, and use sufficient water to entirely cover the fish. The salt and vinegar serve to whiten and harden, as well as to season the meat. A bay-leaf and soup vegetables in the water improve the flavor of cod and some other fish. The fish must not be put into cold water, as that extracts the flavor; nor into boiling water, as that breaks the skin and gives it a ragged appearance. Lower the fish gradually into warm water, let it come quickly to the boiling point, then draw to the side of the range, where it will simmer only, until done.

Time. Allow ten minutes to the pound after the water has begun to simmer.

The Kettle. A fish kettle, with strainer, is requisite for boiling a fish whole. A plate held in a piece of cheese cloth may be used for smaller pieces. When the fish is done the strainer should be lifted out carefully and placed across the kettle until the fish is well drained.

To boil a fish whole. A boiled as well as a baked fish is more attractive served upright as if swimming. To hold it in this position, place a carrot inside the fish to give it roundness and stability, and prop it on both sides with pieces of carrot or turnip. The head must be wrapped with cord or a strip of cheese cloth to keep it from losing shape, and the whole held in position by strings going around the strainer (see illustration). If a fish is too large for the kettle, it may be cut into halves or thirds, and when cooked laid carefully together on the dish and garnishing placed over the cuts.

FISH PREPARED TO BOIL IN UPRIGHT POSITION. (SEE PAGE 114.)

Serving. Boiled fish is served on a napkin, and garnished with parsley. This may be so arranged as to conceal any defects.

Garnishes. Slices of lemon, slices of hard-boiled eggs, chopped pickle, or capers may also be used for garnishing. Boiled potato balls may be served on the same dish.

Sauces. Boiled fish needs a rich white sauce. Drawn butter, egg, Hollandaise, or Béchamel sauces are generally used.

SLICES OF CODFISH BOILED OR SAUTÉD AND RESTED AGAINST A WEDGE-SHAPED BREAD SUPPORT AND GARNISHED WITH BOILED OR FRIED POTATO BALLS, WATER-CRESS, AND LEMON.

FISH

COURT BOUILLON

Court bouillon is used for boiling fresh-water fish or others which are without much flavor. It may be prepared beforehand, and used several times, or the vegetables may be added at the time the fish is boiled.

• Fry in 1 tablespoonful of butter,
• 1 chopped carrot,
• 1 chopped onion,
• 1 stalk of celery.

• Then add 2 quarts of hot water,
• 1 cup of vinegar or wine,
• 3 peppercorns,
• 3 cloves,
• 1 bay-leaf,
• 1 teaspoonful of salt.

BAKED FISH

After the fish is carefully washed and dried, put in the stuffing, and sew up the opening with a trussing needle; then cut three gashes in each side of the fish, and lay a lardoon of salt pork in each cut. Next, run a trussing needle, holding a double white cotton cord, through the head, the middle of the body, and the tail. Draw the fish into the shape of the letter S, and tie the cord firmly. In order to cook evenly, it is better to have the fish upright, and by trussing as directed it will hold that position. Dredge the fish with salt, pepper, and flour, and lay it on slices of larding pork in a baking pan. Place also over the back slices of pork. Allow fifteen minutes to each pound, and baste frequently. The pork should supply sufficient liquid for basting; if not, add a very little water. The fish can be more easily removed if a baking sheet is used in the bottom of the pan. (See illustration facing page 118.)

Serve with a brown sauce. Garnish with lemon and parsley.

Haddock, bluefish, shad, and bass are good for baking.

FISH PREPARED TO BAKE. (SEE PAGE 115.)

STUFFINGS FOR BAKED FISH

Put a large tablespoonful of butter into a saucepan. When melted stir into it

• 1 cupful of cracker or dry bread crumbs,
• 1 teaspoonful of chopped onion,
• 1 teaspoonful of chopped capers,
• ¼ teaspoonful salt,
• ¼ teaspoonful pepper,
• 1 teaspoonful of chopped parsley.

If a moist stuffing is preferred, add one quarter cupful of milk, stock or water.

BREAD STUFFING

Fry a tablespoonful of chopped onion in a tablespoonful of butter. Add a cupful or more of stale bread, which has been soaked in hot water, then pressed dry. A tablespoonful each of chopped parsley, suet, and celery, one quarter teaspoonful each of salt and pepper, and a dash of powdered thyme (if liked). When it is well mixed, remove from the fire and add an egg.

TO BROIL FISH

Fish to be broiled are split down the back. After being washed and well dried, they should be rubbed with oil or butter, or the skin floured, to keep from sticking. The broiler should be made hot and greased with a piece of salt pork before the fish is laid on. The hot wires will sear the lines which should always show on broiled dishes. The fire must be clear and hot for small fish, more moderate for large ones, so the outside may not be burned before the inside is cooked. When there is danger of this, the broiler may be laid on a pan in the oven to complete the cooking. The broiler should be turned as often as the cook counts ten, and as the skin burns easily, it must be carefully watched. When done, the wires should be carefully raised from both sides so as not to break the meat, and the fish turned on to a hot dish and spread with butter, salt, and pepper, or better, a maître d’hôtel sauce. This sauce makes a more evenly distributed mixture. A wreath of water-cresses laid around the fish makes a good garnish, and is an acceptable accompaniment to any broiled dish. Lemon is also used for garnish and flavor.

Shad, bluefish, and mackerel are most frequently cooked in this way.

TO SAUTÉ FISH

Small or pan fish, and fish cut into slices, are often sautéd. After the fish is washed and dried, dredge it with salt and pepper, and roll in flour, then dip in egg and roll in bread crumbs, cracker dust, or in corn-meal. Put into a frying-pan a few pieces of salt pork, and after sufficient grease has tried out, lay in the fish; or one tablespoonful of lard and one tablespoonful of butter may be used instead of the fat pork. Butter burns, and should not be used alone. The grease must be very hot, and only enough of it to cover the bottom of the pan one eighth of an inch deep. Turn the fish with a broad knife or pancake turner, and with care to not break the meat. When cooked an amber color it is ready to turn.

Slices of halibut should be marinated (see page 79) before being coated with flour. Lay the fish or slices overlapping each other on a hot dish. Serve with quarters of lemon, and garnish with parsley. (See illustrations facing pages 114 and 124.)

TO FRY FISH

Fish to be fried are first well washed and dried, then dredged with salt, pepper, and flour, then dipped in egg, and rolled in bread or cracker crumbs. The fish should be completely incased in the egg and crumbs, leaving no opening for the grease to enter. The same rule applies to frying fish as to other articles (see page 72). They must have entire immersion, and the fat smoking hot.

TO FRY SMELTS

Smelts, after being washed, dried, and sprinkled with salt and pepper, are dipped in egg, then rolled in bread or cracker crumbs. The head and tail pinned together with a small skewer, or wooden tooth-pick (to be removed after they are fried), makes them into rings, and is a pretty way of serving them either by themselves or for garnishing other fish dishes. Cook only as many as will cover the bottom of the frying-basket at one time (see rules for frying, page 72). Dress the smelts on a folded napkin, and serve with Mayonnaise or with Tartare sauce.

SMELTS FRIED IN RINGS. (SEE PAGE 117.)

FRIED SMELTS ON SKEWERS

Use medium sized smelts, clean carefully, and wipe them dry. Dredge them with salt and pepper; dip them in egg and roll them in crumbs. String three or four on each skewer, the skewer passing through the eyes. Place them in a frying-basket, a few at a time, and immerse in very hot fat. Prepare at a time only as many as will go in the frying-basket. The time given to rolling them is only as long as required for the fat to regain the right degree of heat. Dress on a napkin and serve with Mayonnaise, Tartare sauce, or quarters of lemon.

BROILED SMELTS

Split the smelts down the back and remove the bone. Lay them on a hot broiler, which has been rubbed with suet, to prevent sticking. Broil over hot coals for two minutes on each side. Put into a dish some Béchamel sauce, and lay the broiled fish on the sauce, or they may be spread with maître d’hôtel sauce. Serve at once while very hot.

FRIED FILLETS OF FISH

Remove fillets as directed on page 112. Dip them in salted milk, roll in flour, then in egg and fresh bread crumbs. Fry as soon as prepared in hot fat. Fillets may also be cooked by sautéing. Arrange the fillets on a napkin or hot dish, overlapping each other. Serve with Béarnaise, Mayonnaise or Tartare sauce.

WHITEBAIT

Wash the whitebait with great care, and dry well by rubbing them in a napkin. Roll them in flour, using enough to entirely cover them. Toss them on a sieve to shake off the loose flour. Place them in a fine wire basket, and immerse in smoking hot fat for one minute, or just long enough to give them a light amber color. The fish are so small, it takes but a moment to cook them, and there is danger of burning them by leaving them in the fat too long. They should be crisp and dry. Only enough to make one layer on the bottom of the basket should be fried at once. Too many will cool the fat, and also will stick together. The fat must be brought to the right degree of heat before putting in the second basketful. They should be floured only just before going into the fat. The flour becomes damp if it remains on the fish for any time, and they will then neither take color nor become crisp. Turn them on to a paper, sprinkle with salt, and keep them in a warm oven until all are cooked. Have a hot dish with a folded napkin on it standing on the warming shelf. Place the whitebait between the folds of the napkin, and serve immediately. They cool rapidly, and should not be cooked until just in time to serve. They are easily prepared, and very nice when crisp and hot, but will not be right unless care is given to the small details.

Serve with quarters of lemon.

WHITEBAIT. (SEE PAGE 118.)

BOILED HALIBUT STEAKS

Lay two chicken halibut steaks into a shallow stew pan, sufficiently large to allow them to lie side by side. Cover them with court bouillon or with hot water, and add a slice of carrot, onion, piece of celery, bay-leaf, four cloves, six peppercorns, and juice of half a lemon. Let simmer until done. Or they may be put into a baking pan, with a little water, covered with another pan or greased paper, and steamed in the oven until cooked. Lift out the slices with a skimmer and broad knife, and with care not to break them; lay them on a hot dish, one a little overlapping the other.

Garnish with boiled potato balls, and serve with egg or with Hollandaise sauce. (See illustration facing page 124.)

HALIBUT—TURKISH STYLE

(RECEIPT GIVEN AT ONE OF MRS. RORER’S LECTURES)

Place on the bottom of a baking pan two or three slices of onion, then a cutlet of halibut, and put a tablespoonful of butter cut into small bits over the top of the fish. Cut three skinned tomatoes into quarters, slice a sweet green pepper into ribbons, and put the tomatoes and pepper on the fish. Put the pan on the shelf of the oven to cook first the vegetables, but do not let it remain there long enough to discolor or change their shape; then remove it to the bottom of the oven, baste it well, and finish the cooking. When done place it carefully on a hot dish, and pour over it the juice from the pan. The fish should retain its whiteness, and the vegetables their color, giving a very pretty as well as delicious dish.

SCALLOPED FISH

• 2 pounds halibut or any white fish, boiled with
• 1 slice onion,
• 1 stalk celery,
• 1 sprig parsley,
• 6 peppercorns,
• 4 cloves,
• 1 bay-leaf,
• Juice of one-half a lemon,
• 1 cupful white sauce,
• Mashed potato.

Boil two pounds of fish in court bouillon until tender enough to flake. Make a white sauce of one tablespoonful butter, one tablespoonful flour, one cupful of milk, salt, pepper, and cayenne. (See white sauce, page 278.) Boil four medium-sized potatoes, mash them, and season with one half teaspoonful of salt, one quarter teaspoonful of pepper, and a little cream or milk; beat them until light, then add the whites of four eggs beaten stiff.

Fill a baking dish one half full of the flaked fish, pour over it the white sauce, and cover the top with potato, leaving the potato rough and irregular. Place in the oven for fifteen minutes, or until browned. Cream may be substituted for the white sauce, and enough used to moisten well the fish. Shells or individual cups may be used instead of a baking dish.

SCALLOPED FISH AU GRATIN

Make a Béchamel sauce (see page 279). Take some seasoned mashed potato, and mix with it one beaten egg. Make with the potato a border around a flat dish. In the center of the ring of potato spread a layer of sauce, over this a layer of flaked cod fish, then another layer of sauce and fish, cover the top with sauce, sprinkle it with bread crumbs and grated cheese (parmesan or dairy), and a few pieces of butter. Bake in a hot oven until browned, and serve in the same dish. The potato border may be made ornamental by pressing the potato through a pastry bag with tube, the same as is used for potato roses (see page 202). The potato will not hold its form unless egg is mixed with it.

White sauce may be used instead of Béchamel, but is not quite as good. One layer of fish in large flakes, covered with sauce, crumbs, and cheese, and browned with a border of boiled potato balls laid around regularly, is also a good way of serving it when a small quantity is needed.

FISH CHOPS

• 1 pound or 1 pint of fish.
• 1 teaspoonful of salt.
• ½ teaspoonful of pepper.
• ½ teaspoonful of onion juice.
• 1 cupful of milk or cream.
• 1 tablespoonful of butter.
• 2 rounded tablespoonfuls flour.
• Yolks of two eggs.
• 1 tablespoonful of chopped parsley.

Put in a double boiler one cupful of cream or milk; when scalded, stir into it the butter and flour rubbed together, and cook for five minutes. Remove from the fire and mix in, stirring all the time, the beaten yolks of two eggs, put again on the fire, and stir until thickened.

Take one pound or pint of shredded boiled fish, sprinkle over it one teaspoonful of salt, one half teaspoonful of pepper, one tablespoonful of chopped parsley, ten drops of lemon juice. Mix the seasoned fish with the white sauce, then spread it on a dish and set aside for several hours to cool and stiffen. It will not be difficult to mold if it stands long enough. Take a tablespoonful of the mixture in the hands, and mold into the form of chops, round at one end and pointed at the other; roll the chops in crumbs, then in beaten egg, then in coarse bread crumbs grated from the loaf (see croquettes, page 293). After the chops are molded let them stand for a time to stiffen before frying. Place them in a basket four at a time, and immerse in hot fat until an amber color. Place on a paper to dry. When all are done pierce a small hole in the pointed end with a fork, and insert a sprig of parsley. Dress on a napkin, and serve with tomato, Béarnaise, or Hollandaise sauce. Any kind of fish may be used for the chops. (See illustration facing page 130.)

FISH CHOPS. (SEE PAGE 121.)

FISH CHOPS.

FILLETS BAKED WITH CUSTARD OR TOMATOES

Remove the fillets from any white fish, dredge them with salt and pepper, and lay them in a baking pan, one on top of the other. Beat two eggs, and add to them

• 2 cupfuls of milk,
• 1 saltspoonful of salt,
• 1 saltspoonful of pepper,
• 1 saltspoonful of nutmeg,
• 3 soda crackers rolled to powder.

Put two tablespoonfuls of butter into the pan with the fish, and set it in the oven. When the butter is melted, add one half the milk mixture, and baste the fish with it frequently. When the custard becomes set add a little more of the milk, and continue the operation until the fish is cooked. Lift the fish carefully from the pan with a pancake turner and broad knife. Place it on a hot dish, and pile on the top the flakes of custard. Instead of the milk mixture tomato may be used if preferred.

To one half can of tomato add

• 1 teaspoonful of salt,
• ½ teaspoonful of thyme,
• ¼ teaspoonful of pepper,
• 1 slice of onion,
• 1 bay-leaf,
• 3 cloves.

The whole of the tomato mixture may be put in the pan as soon as the butter is melted.

COLD FISH

Any kind of fish which is good boiled may be served cold, and in summer is often more acceptable in this way. Bass, trout, halibut, salmon, and bluefish are recommended. Serve with cold Béarnaise, Mayonnaise, or Tartare sauce. Garnish with lettuce leaves or water-cresses, and hard-boiled eggs.

FISH PUDDING

• 1 pound or pint boiled halibut.
• ½ cupful of cream or milk.
• 1½ tablespoonfuls of butter.
• ½ tablespoonful of flour.
• 1½ teaspoonfuls salt.
• ¼ teaspoonful pepper.
• ½ teaspoonful onion juice.
• 2 eggs.

Pound the fish in a mortar until it is thoroughly mashed, then rub it through a purée sieve; season the fish pulp with salt, pepper, and onion juice. Put the butter into a saucepan when melted, add the flour, and cook for a few minutes, then add slowly the cream or milk, stirring constantly until well scalded; then add the fish pulp, take from the fire, add the beaten eggs, and mix thoroughly.

Butter well a border or ring mold holding a pint or little more; put in the mixture, pressing it well against the sides to remove any air bubbles. Cover the mold with a greased paper, and set in a pan of warm water covering one half the mold. Place in moderate oven for thirty minutes, and do not let the water boil. Place the form of fish on a hot dish, fill the center with boiled potato balls (see page 203), pour over the potato balls some Béchamel or some white sauce, sprinkle chopped parsley over the top. Serve with the fish a generous amount of Béchamel or of white sauce. This is a very good dish.

FISH TIMBALE

Cut one pound of very fresh white uncooked fish into small pieces, put it in a mortar, and pound until the fiber is well separated from the meat, then press it through a purée sieve. To every cupful of fish pulp add one tablespoonful of bread crumbs soaked in milk or cream until soft and then pressed through a sieve; add also the beaten yolk of one egg, ten drops of onion juice, one teaspoonful of salt, one quarter teaspoonful of pepper, and a dash of nutmeg. Beat all well together and for some time, to make it light; then for every cupful of pulp beat in lightly the whites of two eggs whipped very stiff. Put the mixture into a well buttered mold, filling it only three quarters full, set it into a pan of warm water, covering three quarters of the mold, cover the mold with a greased paper, and place in a moderate oven for twenty minutes. Do not let the water boil. Turn the timbale on to a hot dish, and pour around, but not over it, a Béchamel or a tomato sauce. This is a very delicate fish dish, and is particularly good when made of shad.

FISH DISH FOR A PINK LUNCHEON

Cut halibut or any firm white fish into cutlets three quarters of an inch thick, two inches wide, and three inches long. Dredge with salt, pepper, and paprica. Lay them in a pan so they do not touch, cover with salted water, cover the pan, and let them steam in the oven for ten or fifteen minutes until cooked, but remove while they are still firm enough to retain shape. Pound the trimmings of the fish in a mortar, pass it through a sieve, and to one half cupful of the fish pulp add a thickening made as follows: put a dessert-spoonful of butter in a saucepan on the fire; when it is melted add a dessert-spoonful of flour, cook for a minute without coloring, add three tablespoonfuls of cream or milk, a quarter teaspoonful of salt and a dash of pepper, remove it from the fire. Stir in the half cupful of fish pulp and one beaten egg; color it a delicate pink with a few drops of cochineal, beat the whole until light, and spread the cutlets of fish with this mixture one quarter inch thick; smooth it carefully on top and sides with a wet knife. Place the pieces in a pan, cover, set it into another pan containing hot water, and let steam in the oven for ten or fifteen minutes. Range the pieces standing on end around a socle of rice or hominy (see page 326); mask the top of the socle with prawns, or with parsley, or with water cresses, and a few pink roses or pink carnations. Serve with Hollandaise sauce, colored green or pink.

The pink cutlets may be garnished with capers, or with a thin slice of pickle cut into fancy shape with cutter.

FISH STEAKS SAUTÉD OR BOILED, GARNISHED WITH POTATO BALLS, WATER-CRESS, AND LEMON.

CREAMED FISH IN SHELLS.

ROLLED FILLETS OF FLOUNDER

Select flounders of uniform size, and large enough to make two strips about two and a half inches wide on each side, each fish giving four fillets. Marinate them, or else dredge with salt and pepper, and dip into butter. Roll them, beginning at the broad end, and fasten with a wooden tooth-pick. Egg and bread-crumb them, and fry in hot fat for seven minutes. Fry only four at a time, that the fat may not be too much cooled when they go in. Remove the skewer carefully, and serve with rémoulade, Tartare, or tomato sauce.

TURBANS, OR ROLLED FILLETS OF FISH. (SEE PAGE 125.)

SHAD

Shad may be broiled, and spread with maître d’hôtel sauce; stuffed and baked, and served with brown sauce; or it may be boiled and served with Hollandaise, Béchamel, or egg sauce.

PLANKED SHAD

Have a hardwood board one and a half or two inches thick. Split the shad as for broiling, place it on the board with the skin side down, and fasten with a few tacks; place the board before the fire, and roast until done; rub it from time to time with a little butter. The plank should be well-seasoned, and be heated before placing the shad on it, or it will impart the flavor of the wood to the fish.

A substitute for this mode of cooking is to put into a baking-pan a tablespoonful of drippings; when very hot lay in the shad with the skin side up, place it under the coals, and when the skin is puffed and blistered it is done. Turn it onto a hot dish, dredge with salt and pepper, cover with bits of butter, and serve with quarters of lemon.

BROILED SHAD ROE

Wash and dry the roe with care not to break the skin, place it on a well greased broiler, and rub it with butter once or twice during the time of broiling; cook to a nice brown, place it on a hot dish, and cover with a maître d’hôtel sauce.

Garnish the dish with a wreath of water cresses. This makes a good fish course for luncheon. Shad roe may also be cooked in a sauté-pan, using one half butter and one half drippings or lard.

SHAD ROE CROQUETTES, NO. 1

Put the roes from two fishes into boiling salted water, and simmer for fifteen minutes; when cool, remove the skin, and mash them with a fork, so the little eggs will be separated but not broken: scald one cupful of cream or milk, and stir into it one tablespoonful of butter and two tablespoonfuls of flour rubbed together. Take the paste on a spoon, and stir it in the cream until dissolved. Remove from the fire, and add the beaten yolks of two eggs and the seasoning—one tablespoonful of chopped parsley, juice of one half a lemon, dash of nutmeg, salt, pepper, and cayenne to taste. Place again on the fire, and stir until the sauce is thickened; then add the mashed shad roe, pour the mixture on a dish, and set away to cool for several hours. Form it into small croquettes, egg and bread-crumb them, using crumbs grated from the loaf; fry in hot fat until an amber color. Dress on a folded napkin, garnish with parsley, and serve with Mayonnaise, Tartare, or Béarnaise sauce.

SHAD ROE CROQUETTES, NO. 2

Put shad roes into salted boiling water, and simmer for fifteen minutes; remove with care not to break the skin, and place in cold water; when cold, dry them, and with a sharp knife cut them into pieces two inches thick; dredge them with salt, pepper, and lemon juice, dip them in beaten egg, roll in grated white bread crumbs, place in a wire basket, and fry in hot fat. Dress on a napkin, and serve with Tartare or Béarnaise sauce.

SALT MACKEREL

Soak the mackerel for twelve hours or more, with the skin side up, and change the water several times. Simmer it for fifteen or twenty minutes; and, if convenient, have in the water one teaspoonful of vinegar, one bay-leaf, one slice of onion, and a sprig of parsley. When tender, place carefully on a hot dish, and pour over it a cream sauce; or the soaked fish may be broiled, and spread with butter, pepper, lemon juice, and chopped parsley.

CREAMED MACKEREL

Soak the mackerel for twenty-four hours, then lay it in a shallow stew-pan, and cover with milk or cream. Simmer for fifteen minutes. Remove the fish carefully, and place it on a hot dish. Add to the milk or cream in the stew-pan one tablespoonful each of butter and flour rubbed together. Stir until a little thickened, and the flour cooked; add a little pepper and chopped parsley, and pour the sauce over the fish.

SALT CODFISH

Soak the codfish several hours, changing the water three times. Simmer it for 20 minutes or until it is tender. Take out carefully all the bones. Make a white sauce of one tablespoonful each of butter and flour, and one cupful of milk; add to it, off the fire, two beaten yolks. Return to the fire, and stir in one cupful of shredded codfish. Taste to see if it needs seasoning with salt and pepper. Serve it on slices of toast, or place it in center of dish, and surround it with triangular croûtons.

CLUB HOUSE FISH BALLS

Boil the quantity of codfish that will be needed, changing the water once, that it may not be too salt. While the fish is hot, pick it very fine, so that it is feathery; it cannot be done fine enough with a fork, and should be picked by hand. At the same time have hot boiled potatoes ready. Mash them thoroughly, and make them creamy with milk and a good-sized lump of butter. To three cupfuls of the mashed potatoes take one and one half cupfuls of fish. The fish should not be packed down. Beat one egg lightly, and stir into the other ingredients; season to taste. Beat the mixture well together and until light, then mold it into small balls, handling lightly, and before frying, roll the balls in flour. Fry them in smoking hot fat until a golden color.128-*

BROILED SARDINES ON TOAST

Drain sardines from the can. Lay them on a broiler over hot coals for two minutes on each side. Have ready hot toast cut the right size to hold three of the fish. Arrange them neatly on the toast, and moisten with a little heated oil from the can.

FRESH FISH BALLS

To one cupful of flaked boiled fish add a cream sauce made of one tablespoonful of butter, one tablespoonful of flour, and one half cupful of milk.

Let the sauce be very stiff, so it leaves the sides of the pan; mix it well with the fish, and when hot add two beaten eggs, pepper, and salt. Drop the mixture, which should be like thick batter, from a spoon into very hot fat.

It will puff, and be very light.

SALMON

Put salmon into hot water to preserve its color, and simmer in acidulated water or in court bouillon, as is the rule for all fish. The middle cuts are preferable where a small quantity only is needed. The head piece makes a pretty cut, but is not profitable to buy, as the head adds materially to the weight. Where a large fish is to be used for a supper or cold dish, it may be cut in halves or sections (see page 114) if too large for the fish kettle. Cold salmon can be elaborately garnished with aspic, colored mayonnaise, shrimps, gherkins, capers, etc.

CANNED SALMON

The canned salmon is very good, and makes a palatable emergency dish. It can be prepared quickly, as the fish is already cooked. It may be broiled, and spread with maître d’hôtel butter, or it can be served on toast with cream dressing; or a white sauce can be made, and the fish put in it to heat; or the fish may be heated in water, and served as cutlets with Béarnaise sauce.

SALMON CUTLETS

Prepare salmon cutlets the same as boiled halibut steaks (page 119), or cut them in half heart or chop shapes, roll them in egg and bread crumbs, and fry in hot fat. Arrange them in a circle overlapping one another, and serve with Béarnaise, Hollandaise or Tartare sauce.

BROILED SLICES OF SALMON

Marinate the slices for one hour. Broil on both sides; baste with butter, so that they will not brown. Place them on a hot dish, and sprinkle with salt, pepper, lemon juice, and chopped parsley. Serve with them a Béarnaise sauce or quarters of lemon.

SLICES OF SALMON WITH MAYONNAISE

Simmer two slices of salmon in court bouillon until done; remove carefully so as not to break them. When perfectly cold cover one side of them with a smooth layer of mayonnaise made with jelly (see page 290), and colored a delicate green. Arrange a row of sliced gherkins or of capers around the edge. Place a wedge-shaped socle of bread in the middle of a dish, and fasten it to the dish with white of egg, so that it will be firm; rest the slices against it; conceal the side of socle with garnish of fresh lettuce leaves. Place a bunch of parsley or water-cress or if convenient a bouquet of nasturtium blossoms, in the hollow center of the fish. Use hard-boiled eggs cut in halves for further garnishing.

This makes a handsome supper dish for card or theater party. It should be kept in a cool place until ready to serve.

FILLETS OF SALMON FOR GREEN LUNCHEON

Cut salmon into pieces three quarters of an inch thick and two and a half inches square, trim them carefully, and flatten with heavy knife so they will be uniform. Lay them in a baking-pan so they do not touch, cover them with salted water, and simmer them in the oven for about twenty minutes, or until well cooked, but still firm. Take them out carefully, skin and dry them, and when cold marinate them. Make a jelly mayonnaise (see page 290), using a little tarragon vinegar; color it green; cover the fillets with the green mayonnaise while it is soft enough to become perfectly smooth, and set them away in a cool, dry place. When ready to serve place the fillets on the top of a socle made of hominy, and ornamented on the sides with green beans and balls of carrot, or green peas (see illustration page 322). Arrange a macédoine of vegetables (see page 216) around the base of the socle. Serve with it a mayonnaise dressing. One pound of salmon will cut into nine cutlets.

CROUSTADE OF SHRIMPS

Make a sauce the same as for lobster filling (see page 140), and substitute potted shrimp meat for the lobster. Serve in croustades of rice. This is a good luncheon dish, and easily prepared.

SHELL-FISH, LOBSTERS, CRABS

OYSTERS

Oysters are out of season during the months of May, June, July, and August. The rule is to use oysters only in the months that have the letter r in the name.

How to serve on half-shell. When served raw, the small varieties are the best. They are left on the deep half of the shell. Six are allowed for each person. They should be arranged regularly on the plate around a little ice broken fine, the valve side toward the center of plate, and in the center of the circle a quarter of a lemon. A few sprigs of parsley or cress under the lemon makes a pretty garnish. Black and red pepper are served with raw oysters, and also very thin slices of buttered brown bread.

Precaution. Oysters served raw should be very fresh. It is therefore not desirable to use them in this way when one lives inland. To prevent the chance of any bits of shell getting into oyster dishes, they should be washed; each oyster being taken on a fork and dipped into water. As they are largely composed of water, this will not injure their flavor. The juice should be strained through a coarse sieve.

Cracker crumbs are better than bread crumbs for mixing with oysters.

Cooking. Oysters require very little cooking. They are put over the fire in their own liquor, and removed the moment they are plump or the gills are curled. More cooking than this makes them tough.

FRIED OYSTERS

Drain the oysters. Roll each one first in cracker crumbs, then in egg mixed with a little milk, and seasoned with pepper and salt, then again in the cracker crumbs. Use first the crumbs, as the egg will not otherwise adhere well to the oyster. Place them in a wire basket, and immerse in smoking hot fat. As soon as they assume a light-amber color drain, and serve immediately.

Oysters should not be fried until the moment of serving, for they are quickly cooked and it is essential to have them hot.

Pickles, chow-chow, horse-radish, cold-slaw, or celery salad are served with fried oysters, and may be used as a garnish or be served separately.

OYSTERS À LA VILLEROI

Prepare a Villeroi sauce (see page 280). Heat the oysters in their own liquor until plump, then remove and wipe them dry. Place them on a pan turned bottom side up, leaving a space around each one. With a spoon cover each oyster with the thick sauce, and set them away for several hours to cool and harden; then trim them to good shape. Take one at a time on a broad knife or spatula, and, holding it over a dish containing beaten egg, coat it well with egg; then cover it with fresh bread crumbs and draw the coating around the whole oyster. Place the rolled oysters in a wire basket, and immerse in hot fat until an amber color. Dress them on a folded napkin, and serve with a Béchamel sauce, or with the same sauce with which they are coated, diluted with stock or oyster juice. A little chopped truffle and mushrooms improve the sauce.

BROILED OYSTERS

Dry the oysters. Heat the broiler well, and grease it by rubbing it with a slice of salt pork or with suet. Dip the oysters into melted butter, or into oil, and lay them on the broiler. Broil them on both sides for a few minutes over bright coals. Have ready some toast cut into uniform shapes and moistened with oyster juice. On each croûton place three or four oysters, and pour over them a little melted maître d’hôtel sauce.

PANNED OYSTERS

Heat a baking-pan very hot. Put into it a tablespoonful of butter; then the oysters, which have been well drained. Let them cook in hot oven until browned. Have ready some toast cut into even pieces; soften them with some liquor from the pan; place three or four oysters on each piece, and pour over them the liquor from the pan, which should be reduced if too watery. Sprinkle with a little parsley chopped very fine.

ROASTED OYSTERS

Wash the shells well with a brush and cold water. Place them in a pan with the deep half of shell down. Put them into a hot oven, and bake until the shell opens. Remove the top shell carefully so as not to lose the liquor. Arrange them on plates, and on each oyster place a piece of butter and a little pepper and salt. If roasted too long the oysters will be tough.

OYSTERS À LA POULETTE

• 25 oysters.
• 1 cupful of oyster juice.
• 1 cupful of milk or cream.
• Yolks of 3 eggs.
• 2 tablespoonfuls of butter.
• 4 tablespoonfuls of flour.
• 1 scant teaspoonful of salt.
• 1 saltspoonful of pepper.
• Dash of cayenne pepper.
• Dash of nutmeg.

Scald the oysters in their liquor until plump. Put into a saucepan two tablespoonfuls of butter; when melted stir in carefully the flour, and cook, but not brown. Stir in slowly the oyster juice; when perfectly smooth add the milk or cream and the seasoning. Take it off the fire, and when a little cooled stir in the beaten yolks. Place again on the fire, and stir until thickened; then pour it over the oysters on a hot dish. Place a border of triangular-shaped croûtons around the dish, and serve at once. Do not add the cream and eggs to the sauce until time to serve, so that there may be no delay, as this dish is not good unless hot, and if kept standing the sauce will curdle. The sauce should be of the consistency of cream.

SCALLOPED OYSTERS

Place in a shallow baking-dish a layer of oysters; over this spread a layer of bread or cracker crumbs; sprinkle it with salt, pepper, and bits of butter; alternate the layers until the dish is full, having crumbs on top, well dotted with bits of butter. Pour over the whole enough oyster juice to moisten it. Bake in a hot oven fifteen or twenty minutes, or until browned; serve it in the same dish in which it is baked. Individual scallop-cups or shells may also be used, enough for one person being placed in each cup.

OYSTER FILLING FOR PATTIES

For one dozen oysters,

• 1 tablespoonful of butter.
• 1 tablespoonful of flour.
• 1 cupful of milk or cream.
• Yolks of 2 eggs.
• Dash of cayenne.
• Dash of mace.

Scald the oysters in their liquor; drain and cut each one into four pieces with a silver knife. Put the butter into a saucepan, and when melted add the flour; cook, but not brown; then add the milk or cream, and stir until smooth; add the seasoning, and remove from the fire. When a little cooled add the beaten yolks, stirring vigorously; place again on the fire, and stir until thickened; then add the pieces of oysters. The filling should be soft and creamy, and the patty cases should be heated before the filling is put in.

This mixture is improved by using an equal quantity of oysters and mushrooms, either fresh or canned, and should be highly seasoned. It may be served in bread-boxes (see page 82), or in crusts prepared by removing the crumb from rolls, then browning them in the oven. Minced oysters and clams in equal parts, with some of their juice used in making the sauce, also make a good filling.

The same mixture may be made into croquettes, in which case two tablespoonfuls of flour instead of one are used, also a few more oysters, and the sauce is allowed to become thicker (see croquettes, page 292).

CLAMS

Clams are served raw on the half shell during the months that oysters are out of season. Little Neck clams are best for this purpose, and the smaller they are the better. The manner of serving them is the same as for raw oysters. As many as ten or twelve are allowed for each person.

TO OPEN CLAMS

To remove clams from the shells when wanted for cooking, wash the shells well with a brush and clear water. Place them in a saucepan or pot with a very little hot water; cover the pot, and let them steam until the shells open; strain the liquor through a fine cloth, or let it cool and settle; then pour it off carefully in order to free it from sand the shells may have contained.

CREAMED CLAMS

Scald the clams in their own liquor. If opened by steaming, they are sufficiently cooked. Chop them into fine dice and measure. To each cupful of chopped clams add one cupful of thick cream sauce. For one cupful of sauce put into a saucepan one tablespoonful of butter; when melted, stir in one tablespoonful of flour; cook, but not brown it; then add slowly one half cupful of clam liquor and one half cupful of milk or cream; season with pepper, and salt if necessary. Let it cook until a smooth, thick cream, stirring all the time; add the clams only just before serving. Pour the mixture over small pieces of toast laid on the bottom of the dish.

ROASTED CLAMS

Clams are roasted in the same manner as oysters (see page 133).

CLAM FRITTERS

Mix chopped clams with fritter batter (see page 426), using clam liquor instead of water in making the batter, and have the batter quite thick. Drop the mixture from a tablespoon into hot fat, and fry until an amber color.

SCALLOPS

Scallops are dried with a napkin, then rolled in cracker dust, then in egg and crumbs, and immersed in hot fat for a minute, or just long enough to take a light color. Mix salt and pepper with the crumbs.

LOBSTERS

Lobsters are in season from March to November. They are in the market all the year, but during the off months they are light and stringy. Their size increases with their age; therefore a small, heavy lobster is better than a large one.

They are unwholesome if boiled after they are dead. If bought already boiled, their freshness may be judged by the tail, which should be curled and springy. If it is not curled up, or will not spring back when straightened, the lobster was dead when boiled, and should be rejected.

Lobsters may be killed just before being boiled by running a pointed knife into the back through the joint between the body and tail shells.

TO BOIL A LOBSTER

Have in a kettle enough water to entirely cover the lobster. Before it becomes very hot take the lobster by the back and put it into the warm water head first. This smothers instead of scalding it to death, and seems the most merciful way of killing it. A lobster treated in this way does not change position, and seems to have been killed instantly. Cover the pot. When it boils, add one tablespoonful of salt, and boil for thirty minutes. It will be tough and stringy if cooked longer.

TO OPEN A LOBSTER

After the lobster is cold, break apart the tail and body; twist off the claws; remove the body from the shell; shake out the green, fatty substance and the coral, and save them to mix with the meat. Remove the stomach, which lies directly under the head, and is called the “lady”; remove also the woolly gills; break open the body, and take out the small pieces of meat which lie under the gills; break open the claws and remove the meat. With scissors or a knife cut the bony membrane on the inside of the tail; remove the meat in one piece, and open it to remove the intestine, which runs the entire length of the tail-piece. The intestine is sometimes without color.

TO BROIL A LOBSTER

With a sharp knife cut quickly down the back, following a line which runs down the middle of the shell. The fishman will ordinarily do this, and it is as quick and merciful as any way of killing. The lobster may be killed, if preferred, by running a knife into the back as directed above, and then opened with a heavy knife and mallet. Remove the stomach, or lady, and the intestine. Lay the two pieces on the broiler, with the shell part down, and broil over a moderate fire for thirty minutes or longer. Spread a little butter over it when half done, to keep it moist; spread butter, salt, and pepper over it when done; open the claws with a nut-cracker or mallet, and serve immediately.

TO BAKE A LOBSTER

Split the lobster open in the same way as for broiling. Remove the stomach, or lady, and the intestine; lay the two pieces in a baking-pan; spread over the top of each salt, pepper and butter, and sprinkle with bread crumbs; bake about forty minutes in a hot oven; during the baking baste it twice by pouring over it a little melted butter. Baked and broiled lobsters are considered a great delicacy.

LOBSTER FARCI

• 2 cupfuls of boiled lobster meat.
• 1 cupful of milk or cream.
• 2 tablespoonfuls of butter.
• 1 tablespoonful of flour.
• Yolks of 3 hard-boiled eggs.
• 2 tablespoonfuls of bread crumbs.
• 1 tablespoonful of salt.
• 1 tablespoonful chopped parsley.
• ¼ nutmeg.
• Dash of cayenne pepper or of paprica.

Put into a saucepan one tablespoonful of butter; when it bubbles add one tablespoonful of flour; cook, but not brown; add one cupful of milk slowly, and stir until smooth; then remove it from the fire; add the salt, the pepper, the parsley, the yolks mashed fine, and lastly the lobster meat cut into pieces one half inch square. (Use a silver knife to cut lobster.) Be careful, in mixing, not to break the meat. Have the shell from which the meat was taken carefully washed and dried, leaving on the head; cut out neatly the inside shell of the tail-piece, and fit the two parts of the shell together. As the shell contracts in cooking, it is well to trim off a little from the sides of the body shell in order to leave an opening wide enough to admit a spoon in serving. Put the meat mixture into the shell. Cover the top with the bread crumbs, which have been moistened with one tablespoonful of butter. Place it in the oven for a few minutes to brown. If the meat of two lobsters is used, the shells of both may be used, or the two tail-shells may be fitted into one body shell, which will then hold all the meat.

LOBSTER FARCI.

LOBSTER CHOPS

The mixture for chops is prepared in the same manner as for farci, except that the meat is cut a little finer. After it is mixed with the white sauce, spread it on a platter to cool; when sufficiently cold, mold into the form of chops. Then dip in egg, roll in fresh bread crumbs (see croquettes, page 293), and immerse in hot fat until fried to an amber color. The chops will mold better if the mixture is left for some time to harden. The chops may also stand for some hours before being cooked. Tin forms are made for molding chops, but they are easily shaped without them if the mixture has stood long enough to stiffen. After they are fried, make a little opening in the pointed end, and insert a small claw.

Serve the chops on a napkin, and garnish with lemon and parsley.

LOBSTER CHOPS, SERVED STANDING.

LOBSTER CHOPS.

LOBSTER À LA NEWBURG

One and a half cupfuls of boiled lobster meat cut into pieces one inch square.

• 1 tablespoonful of butter.
• ¾ cup of Madeira or sherry.
• 1 cupful of cream.
• Yolk of two eggs.
• 1 truffle chopped.
• ¼ teaspoonful of salt.
• Dash of cayenne or paprica.

Put the butter in a saucepan; when it has melted add the lobster meat, the chopped truffle, the salt, and the pepper; cover and let simmer for five minutes; then add the wine, and cook three minutes longer.

Have ready two yolks and one cupful of cream well beaten together; add this to the lobster, shake the saucepan until the mixture is thickened, and serve immediately. This dish will not keep without curdling, and should not be put together until just in time to serve. The lobster may be prepared and kept hot. The rest of the cooking, from the time the wine goes in, requires but five minutes, so the time can be easily calculated. If the mixture is stirred the meat will be broken; shaking the pan mixes it sufficiently. This is a very good dish, and easily prepared; but it will not be right unless served as soon as it is cooked. The quantity given is enough for six people. Crab meat may be used in the same way.

LOBSTER STEW

Put into a saucepan one tablespoonful of butter and one teaspoonful of chopped onion. Before it takes color add one tablespoonful of flour, and cook, but not brown. Then add slowly one cupful of water in which the lobster was boiled, one cupful of milk, and one cupful of good stock. Add the lobster meat, and when it has become thoroughly hot remove the meat and place it on the dish on which it is to be served, arranging it in the shape of a lobster as far as possible. Cut the tail-piece into thick slices, without changing its position. Season the sauce with salt, pepper and cayenne, and pour it over the meat. Place around the edges triangular croûtons, and garnish with head, small claws, and tail.

LOBSTER FILLING FOR PATTIES

• 1 cupful of lobster meat cut into dice.
• 1 tablespoonful of butter.
• 1 tablespoonful of flour.
• 1 cupful of milk.
• 1 teaspoonful of salt.
• ¼ teaspoonful of pepper.
• Dash of cayenne.
• 2 yolks.

Put the butter into a saucepan; when melted add the flour, and cook a few minutes, but not brown; add slowly the milk or cream, and stir until perfectly smooth. To this white sauce add the two yolks beaten, and stir them in off the fire; then add the meat, season, and replace on the fire until sufficiently thickened. Mix carefully with a wooden spoon, so as not to break the meat. The filling should be very creamy. The salpicon given below may be used for filling, if preferred.

SALPICON OF LOBSTER

• 1 tablespoonful of lobster meat cut into dice.
• 6 mushrooms.
• 1 truffle.
• 1 tablespoonful of butter.
• 1 teaspoonful of flour.
• ¼ cupful of white stock.
• ¼ cupful of cream.
• Salt and cayenne.

Put one level tablespoonful of butter into a saucepan, and when melted add one level tablespoonful of flour; cook, but not brown; add slowly the stock, and stir until perfectly smooth; then add the cream; after it begins to thicken add the lobster meat, the chopped truffle, and the mushrooms cut into dice. Season highly with salt and cayenne or paprica. Let simmer for five minutes. This must be creamy, but not too soft. It can be served as filling for patties or potato croustades, or may be served in paper boxes. This amount makes about a cupful of salpicon, which is enough for six patties.

CRABS

Crabs are in season during the months of May, June, July, and August. They may be had at other times, but are then light and stringy. Soft-shell crabs are best in July and August. Like lobsters, crabs must be bought while alive, and boiled in the same way. Put them head first into hot water. After five minutes add one tablespoonful of salt, and boil for thirty minutes.

When cold remove the shells, the stomach, which is just under the head, the gills, and the intestine. Take out the meat carefully.

DEVILED CRABS

• 12 crabs.
• 1 cupful of cream or milk.
• 1½ tablespoonfuls of butter.
• 1 tablespoonful of flour.
• 1 tablespoonful chopped parsley.
• 1 teaspoonful salt.
• ½ teaspoonful paprica or dash of cayenne.
• ½ teaspoonful of lemon juice.
• Yolks of 4 hard-boiled eggs.

To obtain enough meat to fill nine shells, use twelve crabs. After they are boiled remove the meat with care, breaking it as little as possible.

Put into a double boiler the cream; when it is scalded add to it the flour and butter, which have been rubbed together; stir until smooth and thickened; then add the mashed yolks, the seasoning, and the crab meat. Mix well together, and taste to see if more seasoning is needed. Deviled crabs need to be highly seasoned. A little mustard may be used, if desired. Have the shells carefully washed and dried, and fill them with the mixture, rounding it well on top, and pressing it close to the edges of the shells, so that in frying none of the fat may enter. Smooth the top, and let stand until cold. Beat one egg with one tablespoonful of water, and, holding a shell over this, baste it with the egg, letting it run over the whole top, including the shell; then sprinkle with white bread crumbs. Put two at a time into a frying-basket, and immerse in very hot fat. It will take but a minute to color them. They may be browned in the oven, if preferred, in which case the egging is omitted, and a few pieces of butter are placed on top of the crumbs.

STUFFED CRABS WITH MUSHROOMS

• Meat of 6 crabs.
• Mushrooms cut into dice the same quantity as of the crab meat.
• 1 cupful of cream or milk.
• 1 slice of onion.
• 1 tablespoonful of butter.
• 1 tablespoonful of flour.
• 1 teaspoonful of salt.
• ½ teaspoonful of paprica, or dash of cayenne.
• ½ teaspoonful of lemon juice.
• Yolks of 4 hard-boiled eggs.

Put into a saucepan one tablespoonful of butter, and one slice of onion chopped fine; before it becomes brown, add one tablespoonful of flour; cook, but not brown; and add slowly one cupful of milk or cream. Stir until smooth and thickened; then add the mashed yolks, the seasoning, the crab meat, and the chopped mushrooms. This mixture should not be very soft. Fill the shells with it, and finish the same as deviled crabs.

SOFT-SHELL CRABS

Wash the crabs carefully; lift up the flap, and remove the sand-bag (stomach), gills, and intestine; dry them well, and dredge with salt and pepper. Roll in flour, and sauté them in butter. Have a generous amount of butter in the frying-pan, and sauté them on both sides; when done place them on a hot dish. To the butter in the frying-pan add a little lemon juice. Strain this over the crabs, and sprinkle them with parsley chopped very fine.

Soft-shell crabs may also be fried, in which case they are first dipped in milk, then covered with fine bread-crumbs, and immersed in hot fat.

They may also be broiled over a slow fire, and when done covered with maître d’hôtel sauce. The preferable way of cooking them is by the method first given.

OYSTER-CRABS

After they are carefully washed and dried, dip them in milk, then roll them in flour, and fry them for one minute in hot fat.

Serve them on a hot napkin with quarters of lemon, or they may be served in fontage cups, or in paper boxes, or in shells. (See also oyster-crabs, page 310.)

CRABS ST. LAURENT

• 1 cupful of boiled crab meat (6 crabs).
• 2 tablespoonfuls grated Parmesan cheese.
• 2 tablespoonfuls white wine.
• 1 tablespoonful of butter.
• 1 tablespoonful of flour.
• ½ cupful stock.
• ½ cupful cream or milk.
• ½ teaspoonful salt.
• ¼ teaspoonful pepper.
• Dash of cayenne.

Put into a saucepan one tablespoonful of butter; when melted add the flour; cook, but not brown; add slowly the stock, and stir until perfectly smooth; then add the cream, and when thickened, add the salt and pepper, then the crab meat and the cheese; simmer for a few minutes, and add the wine; spread this mixture over pieces of buttered toast cut in squares or circles; sprinkle with grated Parmesan cheese, and place on each piece a small bit of butter; set in the oven for three minutes; serve very hot on a napkin garnished with parsley. This dish may be prepared in a chafing-dish, in which case the mixture must be placed on the toast and served directly from the chafing-dish.

Boiled halibut may be substituted for the crab meat.

CRAB STEW

• ½ dozen crabs.
• 1 quart milk.
• Yolks of 4 eggs boiled hard.
• ½ lemon.
• 1 nutmeg.
• 2 tablespoonfuls butter.
• 1 tablespoonful flour.
• 1 dessert spoonful mustard.
• ½ teaspoonful salt.
• ¼ teaspoonful red pepper.

Mash the hard-boiled yolks fine, and rub into them the butter, flour and mustard.

Put the milk into a double boiler; when it is scalded stir in the mixture of egg, etc.; season, and just before serving stir in the crab meat, and add one cupful of sherry. Place in bottom of a deep dish a few thin slices of lemon and turn the stew over them.

128-* This mixture can be spread on a pan, then marked into squares, and baked in the oven. This method makes it a more wholesome dish for those who are unable to eat fried preparations.—M. R.

Chapter IV

MEATS

Slow cooking. Long, slow cooking breaks down the fiber of meat, and so makes it more tender. Whatever method of cooking is employed, this fact should be remembered. Many of the tough pieces are the most nutritious ones, and can by slow cooking be made as acceptable as the more expensive cuts.

Juices. In order to shut in the juices, meat should at first be subjected to a high degree of heat for a short time. A crust or case will then be formed on the outside by the coagulation of the albumen, after which the heat should be lowered, and the cooking proceed slowly. The same rule holds for baking, where the oven must be very hot for the first few minutes only; for boiling, where the water must be boiling and covered for a time, and then placed where it will simmer only; for broiling, where the meat must be placed close to the coals at first, then held farther away.

Tough meats are better boiled, because a lower degree of heat can be maintained and slower cooking insured.

Degree of cooking. Dark meats should be served underdone or red; the white meats thoroughly cooked, but not dried.

Dry meats. Dry meats are improved by being larded.

Cleaning. Clean meat by wiping it with a wet cloth, but do not put it in water.

Seasoning. Salt and pepper draw out the juices; therefore do not put them on meat before cooking, or until after the meat is seared, unless the meat is to be covered at once with egg and crumbs, or with flour.

Do not pierce the meat with a fork while cooking, as it makes an outlet for the juices. If necessary to turn it, use two spoons.

TO ROAST BEEF

Time for cooking rib roast rare eight to ten minutes per pound; time for cooking rolled roast rare, ten to twelve minutes per pound.

To roast beef on a spit before the fire is unquestionably the best method of cooking it; but as few kitchens are equipped for roasting meats, baking them in the oven is generally practised, and has come to be called roasting. Beef should be well streaked with fat, and have a bright-red color. Place the meat to be baked on a rack which will raise it a little above the bottom of the pan. Dredge the whole, top and sides, with flour. Place in a corner of the pan a half teaspoonful of salt and a quarter teaspoonful of pepper. Do not let them touch the raw meat, as they draw out the juices. Put into the pan also two tablespoonfuls of drippings. Place it in a very hot oven for fifteen or twenty minutes, or until the meat is browned; then shut off the drafts and lower the temperature of the oven, and cook slowly until done; baste frequently; do not put water in the pan, as it makes steam, and prevents browning. A roast has a better appearance if the ribs are not too long. They may be cut off and reserved for the soup pot, or broken and doubled under.

Serve it standing on the ribs, and cut the slices in line with the ribs.

For a rolled roast, remove the bones, roll it, and tie securely into good shape; when cooked, cut the cords and run through a fancy skewer holding at the head a slice of lemon or piece of carrot cut into ornamental shape. This piece of beef stands on the dish like a cylinder, and should be cut across horizontally.

If the beef is cooked as directed it will have one quarter of an inch of seared meat; the rest will be of a uniform red color all through. If cooked in too hot an oven the center will be raw, while an inch or two of the outside will be much overdone, hard, and tasteless. (See illustration facing page 152.)

ROLLED RIB ROAST OF BEEF GARNISHED WITH POTATOES ROASTED IN SAME DISH WITH THE BEEF. FANCY SKEWER GARNISHED WITH SLICES OF TURNIP AND CARROT, RUN INTO THE SIDE TO HOLD IT TOGETHER. (SEE PAGE 146.)

YORKSHIRE PUDDING

Put two cupfuls of flour into a bowl, and mix in one half a teaspoonful of salt. Beat up three eggs, and stir them into the flour; then add two cupfuls of milk. Stir until the mixture is smooth, then turn it into a pan containing a little of the drippings from the roast beef. Let the batter be only one inch deep in the pan. Bake thirty to forty minutes. Cut the pudding in squares, and place it around the roast beef.

ROUND OF BEEF

Ten to twelve minutes per pound.

The cut from the upper side of the round is a good roasting piece. It should be cooked very slowly after it is browned in order to make it tender. The under side of the round should be cooked à la mode, or braised.

BRAISED BEEF

Take one half cupful of salt pork, one half cupful each of carrot, turnip, onion, and celery, all cut into dice. Mix them together and spread them on a baking pan, reserving one half cupful for the top of the meat. On the bed of vegetables place a piece of beef cut from the upper or under side of the round, weighing five or six pounds. Dredge it with flour. Place it in hot oven to brown for twenty to twenty-five minutes. Then add two cupfuls of stock or water; a bouquet of herbs, consisting of parsley, six peppercorns, three cloves, one bay-leaf; spread the one half cupful of vegetables over the meat; add a half teaspoonful of salt to the pan, cover it closely with another pan, reduce the heat of the oven, and cook very slowly for four or five hours.

Double pans are made which are especially good for braising, where the steam should be confined as much as possible, and the basting is done automatically. These pans should not be used for baking meats. If very close fitting pans are not used, the water must be renewed when necessary, and basting done frequently. The success of this dish depends upon slow cooking. Strain the sauce from the pan, season with salt and pepper; pour a little of the sauce over the meat; serve the rest in a sauce-boat. It is very like a Spanish sauce. The vegetables may be served around the meat if desired. This way of cooking can be done in a pot if more convenient, and is then called a pot roast.

BEEF À LA MODE

Use six or seven pounds of the upper round of beef for this dish. (It is very good cold when properly cooked.) The success depends upon very slow cooking. The vegetables give it a distinctive flavor.

Make several deep incisions into the meat with a thin, sharp knife, or with a steel. Press into them lardoons of salt pork about half an inch square, and two or three inches long. This is called daubing, and the butcher will ordinarily do it if requested. Put trimmings of pork, or two tablespoonfuls of drippings, into the bottom of a large iron pot. When it is hot, put in the meat, and brown it on all sides by turning it to the bottom of the pot. This will take about half an hour. Next dredge it with flour, and brown that also. Then put a small plate under the beef to lift it a little off the bottom of the pot, and prevent its burning. Fill the pot with enough boiling water to half cover the meat. Add a half cupful each of sliced onions, carrots, and turnips, and a sprig of parsley. Cover the pot very tight, so the meat will cook in steam; and simmer it for four or five hours. Add more boiling water when necessary. When the meat is done, place it on a hot dish. Place some of the vegetables around and over it. Make a gravy as follows: put into a saucepan a tablespoonful of butter; when it bubbles, add a tablespoonful of flour, and stir until it is browned; then add a cupful of liquor strained from the pot in which the beef was cooked. If there is not a cupful of liquor in the pot, add enough hot water to make that quantity. Season with pepper and salt. This will resemble a Spanish sauce. It can be poured over the meat, or served separately.

BOUILLI

This dish is prepared usually from the meat used in making soup. Take a piece from the lower side of round; trim, and tie it into good shape; place it in the soup pot with cold water, allowing one quart of water to each pound of meat. Let it come slowly to the boiling point, and then let it simmer for four hours. After it has cooked two hours add a whole carrot, onion, and turnip, parsley, celery, six peppercorns, three cloves, one teaspoonful of salt. The meat will be tender if cooked very slowly, and not allowed to boil; but having been put into cold water, its juices will be extracted. Therefore the water is used as soup, and the meat will depend on a good sauce for flavor. Any rich brown sauce will do. Tomato or horseradish sauce is recommended. Cut the vegetables into fancy shapes with cutters, or into dice, and place them on the dish around the meat.

FILLET OF BEEF

Time, thirty minutes in hot oven.

The fillet is the tenderloin of beef, and is taken from the underside of the sirloin cut. Remove, taking care not to make the meat ragged, the sinewy skin and the muscle from the top, and most of the fat from the other side. Fold the thin end under, trim it into good shape. Lard it plentifully, letting the whole upper surface be perforated with fine lardoons. Place in a small baking pan thin slices of larding pork, over the pork place a layer of chopped onion, carrot, turnip and celery; lay the tenderloin on top. Pour in the pan a cupful of stock, add one half teaspoonful of salt, one quarter teaspoonful of pepper, and a bouquet of parsley, one bay-leaf, and two cloves. Bake in a hot oven for thirty minutes, and baste frequently. The fillet should be rare. Remove it when done; strain off the gravy, and skim off the grease. Put into the same pan a tablespoonful each of butter and of flour; stir until they are browned; then add slowly the gravy strained from the pan; if not enough to give a cupful, add enough stock to make that measure. Stir until it boils; then add a canful of mushrooms (which have been drained), and let them simmer for five minutes; not longer, or the mushrooms will harden. Taste to see if the seasoning is right. Add a half teaspoonful of kitchen bouquet to make it brown. The sauce should be of the consistency of cream. A half cupful of Madeira or of sherry may be used in place of the mushrooms if preferred. Spread the sauce on the serving dish, and lay the fillet on it. Arrange the mushrooms top side up, evenly around the fillet. In carving cut the fillet diagonally, instead of straight across; and put a little gravy in the center of each slice. The time for cooking is always thirty minutes, for the weight is in the length, and not in the thickness of the meat.

HOW TO BUY A FILLET

A profitable way to obtain a fillet is to buy a large cut of the sirloin, remove the tenderloin, and have the top cut into two or more roasting pieces. Beef will keep for some time, and the butcher will hold it until called for. In this way it will cost twenty-two to twenty-five cents per pound, while, if bought by itself, it would be from eighty cents to one dollar per pound.

For a moderate sized family it may seem too much beef to buy at one time; but it is the one kind of meat that can be served very often, and there is no waste. It is good hot or cold, warmed over or hashed. The suet is the best fat for frying purposes, and the bones make good soup. Part of the sirloin piece can be cut into steaks, and one of the roasting pieces rolled to give variety. The flank can be made into Hamburg steaks, or into soup. If judiciously cut there will be little left over to cook again.

COLD ROAST BEEF

Roasted and braised beef are both quite as good cold as hot, and in summer are sometimes preferable cold. Serve with cold beef a vegetable salad when it is used for dinner. Make the salad of string beans, asparagus, or a macédoine of vegetables. For a supper dish, the rolled rib roast can be made very attractive by garnishing it with aspic jelly cut into fancy forms. Place a large star of the jelly on top, and small timbale forms of jellied vegetables, and broken jelly on the dish around the meat; or a simpler garnishing can be made with lettuce leaves, tomatoes stuffed with mayonnaise, or celery, etc. Use lettuce with any of the salads. Have a fancy skewer stuck in the side.

SCALLOPED MEAT

Spread in a baking dish alternate layers of bread-crumbs, meat chopped very fine, a sprinkling of chopped parsley and onion, pepper and salt. When the dish is nearly full, pour over enough white sauce to moisten it well; cover with crumbs and bits of butter. Set in oven until browned. Soup stock or tomatoes may also be used for moistening a scallop. If uncooked meat is used, it will require longer cooking (one hour in slow oven), and more liquid used, so that it will not get too dry. The coarse ends of steak can be utilized in this way. A scallop made of raw meat and tomatoes makes a good luncheon dish.

HAMBURG STEAKS

Chop one pound of lean raw meat very fine, remove all the fiber possible. To the mince add

• ½ tablespoonful of onion juice.
• ½ teaspoonful salt.
• ¼ teaspoonful pepper.
• Dash of nutmeg.
• 1 egg.

Form it into small balls, and flatten; dredge them with flour, and sauté them in butter. Place them on a hot dish, and spread with maître d’hôtel butter; or make a thick brown sauce by adding a tablespoonful of flour to the butter used in the sauté pan. Let it brown; then add slowly a little soup stock. Season with salt and pepper, and lemon juice, or Worcestershire sauce. Drop a teaspoonful of sauce on each cake without spreading it. Garnish with water-cresses. These steaks can be made from the end pieces of steaks, or from the round.

When made for invalids, the best meat is used. They are seasoned only with salt and pepper, and broiled just enough to be thoroughly heated. Another way to serve them is to make them the size of English muffins; on the upper side make a depression or hollow, broil or sauté them, and place them on a baking dish; spread them with maître d’hôtel butter, and drop an egg in the hollow top of each one. Put them in the oven just long enough to set the white of the egg. Place a dash of pepper on the center of the yolk, and serve at once very hot.

BEEF PIE

Lay in a pie dish a few thin slices of onion; then a layer of cold cooked beef cut very thin. Dredge with a little flour, pepper, and salt; fill the dish with these articles in alternate layers, and add any cold gravy there may be at hand. Scald and peel enough tomatoes to cover the top of the dish; have them of uniform size, and place them close together. Spread over them some bread crumbs, salt, pepper, and bits of butter. Place the dish in the oven, and cook until the tomatoes are tender.

Mutton or veal may be used in the same way.

WARMED-OVER BEEF (CHAFING-DISH)

Cut the beef into small thin slices, and trim off the fat. Put into a stew pan one tablespoonful of butter, and one tablespoonful of flour. When cooked, and a little browned, add slowly one cupful of stock, one teaspoonful each of Worcestershire sauce and mushroom catsup. Season with salt and pepper to taste. Add the slices of beef, and let them become thoroughly hot. Then place in the center of a hot dish, and pour the sauce over them. Garnish with croûtons, and serve with it farina balls (see page 223). Tomato catsup may be substituted for the Worcestershire sauce. When this dish is to be prepared in a chafing-dish, the sauce may be made beforehand; the heating and mixing only being done over the lamp, and croûtons alone served with it. Any kind of meat or fish may be used in this way.

INSIDE FLANK

Take the piece of meat called the inside flank; wipe it clean with a wet cloth; carefully remove the skin and fat and lay it flat on a board; moisten three quarters of a cupful of crumbs with stock; add one teaspoonful of salt, one quarter teaspoonful of pepper, one teaspoonful onion juice or one half onion chopped fine, one tablespoonful chopped parsley. Spread this mixture on the meat evenly; then roll and tie it with white twine; turn in the ends to make it even and shapely.

Cut into dice an onion, turnip, and carrot, and place them in a baking-pan; lay the rolled meat on the bed of vegetables; pour in enough stock or water to cover the pan one inch deep; add a bouquet made of parsley, one bay-leaf and three cloves; cover with another pan, and let cook slowly for four or five hours, basting frequently. It can be done in a pot just as well, and should be covered as tight as possible; when cooked, strain off the vegetables; thicken the gravy with brown roux and serve it with the meat. Long, slow cooking is essential to make the meat tender. If cooked too fast it will not be good.

A thin steak cut from the round may be cooked the same way, and a little ham chopped fine may be added to the stuffing. The cost of this dish is not more than eighteen to twenty-five cents, and is enough for four or five persons.

RAGOUT OF BEEF

Cut two pounds of the upper round of beef into inch squares; dredge them with salt and pepper, and roll them in flour. Put into a saucepan some butter and some drippings, or a little suet, and let it try out, using enough only to cover the bottom of the saucepan; when the grease is hot, turn in the pieces of meat, and let them cook until well browned on all sides. Watch, and turn them as soon as browned; then draw the meat to one side of the pan, and add a tablespoonful of flour; let the flour brown, and add a cupful of stock or water, and stir until it comes to the boiling-point; then add a teaspoonful of salt, a half teaspoonful of pepper, one half teaspoonful of kitchen bouquet; one carrot cut into blocks, and one tablespoonful of onion; cover the saucepan, and let it simmer (not boil) for an hour. Just before serving add two tablespoonfuls of sherry or of Madeira. Serve a border of rice around the ragout.

BEEFSTEAK

Some one has said, “There is as much difference between beefsteaks as between faces; and a man of taste can find as much variety in a dinner at the Beefsteak Club as at the most plentifully-served table in town.”

The difference between a thick and a thin steak is particularly marked—the former seems like an altogether different dish from the latter. Thickness. Some may like their steak well done, but it is not a taste to be commended. A perfect steak should be cut one and a half inches thick, and cooked so that on both sides it has a crust one eighth of an inch thick of browned meat, the rest being an even red color. It should be puffed and elastic from the confined steam of the juices. When the steak is over-cooked the steam and the juices have escaped, leaving the meat dry and tasteless. The three best sauces which are served with steak are first the maître d’hôtel and then the Béarnaise and mushroom sauces. Sauces. Tough beefsteaks can be made more tender by pounding them; but a better way is to brush them on both sides with a mixture of one tablespoonful of vinegar and two tablespoonfuls of oil or melted butter. The steak should then stand two or more hours before being cooked. It is the fiber of meat which makes it tough, and this fiber is soluble in acetic acid, which is found in vinegar. Broiling under the coals is better than over them when possible, as all smoke is then avoided.

TO BROIL A BEEFSTEAK

Time: one inch thick, eight minutes; one and a half inches thick, ten minutes.

Trim a steak into good shape, taking off the end-piece to be used in some other form, as it is not eatable when broiled; take off superfluous fat; make the surface smooth by striking it with the broad blade of knife; heat the broiler very hot. Take a piece of the fat, trimmed off the meat, on a fork and grease the broiler well; lay on the steak with the outside or skin edge toward the handle, so the fat may run on the meat. Place it close to the hot coals and count ten slowly; turn it and do the same; this is to sear the outside and keep the juices in; then hold it farther from the coals to cook more slowly, and turn it as often as you count ten, counting about as fast as the clock ticks. If turned in this way very little fat will run into the fire, and it also cooks slowly, giving an even color all through. The flame from fat does not injure the meat, but the smoke must be avoided. Wrap a napkin around the hand holding the broiler to protect it from the heat. A steak ought not to be less than an inch, but should be one and a half to one and three quarters inches thick. Allow eight to ten minutes for cooking according to the thickness. One two inches thick will take fourteen to eighteen minutes. A steak should be rare but not raw, should have a uniform red color, and be full of juice.

When done it will be puffed between the wires of broiler, and will offer a little resistance to the touch. If experience does not enable one to judge in this way, remove the broiler to a dish on the table, and make a small clean cut on one side. Do not at any time pierce the meat with a fork. Sprinkle it with salt and pepper, and spread with maître d’hôtel butter. If the steak has to stand a few minutes before serving, which should be avoided if possible, dredge it at once with salt and pepper, but do not spread with the maître d’hôtel butter until just before sending it to the table. The heat of the meat must melt the butter, and the parsley should look fresh and bright. Steak, as well as all broiled articles, should be garnished with slices of lemon and with water-cress.

Fried potato-balls, straws, puffed, or Saratoga potatoes may be served on the same dish.

CHATEAUBRIAND

The Chateaubriand is cut from the center of the fillet; but a good substitute is a tenderloin steak cut two inches thick, the bone removed, and the meat then turned so as to make a circle. Flatten it by striking with broad blade of knife or a cleaver. Broil slowly as directed above for eighteen minutes. Serve with maître d’hôtel butter, mushroom, or olive sauce, placing the mushrooms or olives on top of the steak, the sauce under it. (See illustration facing page 152.)

The Chateaubriand may also be roasted or braised.

A BONED TENDERLOIN STEAK MADE TO IMITATE A CHATEAUBRIAND GARNISHED WITH WATER-CRESS AND LEMON. (SEE PAGE 157.)

MIGNON FILLETS

Cut slices from the end of the fillet of beef about five eighths of an inch thick. Press and trim them into circles; dredge with salt and pepper; sauté them in butter; spread Béarnaise sauce on a hot dish, and lay the mignon fillets on it, or lay the fillets on croûtons of the same size as the fillet, and place on top of each one a small spoonful of peas, string-beans, or macédoine of vegetables.

CORNED BEEF

Put corned beef into cold water; using enough to cover it well; let it come slowly to the boiling-point; then place where it will simmer only; allow thirty minutes or more to each pound. It is improved by adding a few soup vegetables the last hour of cooking. A piece from the round is the best cut, and should have a layer of fat. If cooked very slowly as directed, it will be tender and juicy.

If the piece can be used a second time, trim it to good shape; place it again in the water in which it was boiled; let it get heated through; then set aside to cool in the water and under pressure, a plate or deep dish holding a flat-iron being set on top of the meat. The water need not rise above the meat sufficiently to wet the iron. When cooled under pressure the meat is more firm and cuts better into slices.

Cabbage is usually served with hot corned beef, but should not be boiled with it. The receipt given on page 212 is recommended, and if that method is followed, there will be no odor from the cooking, and the objection to this very good dish will be removed.

CORNED BEEF HASH

Chop cooked corned beef, using some of the fat. Do not make it too fine; chop some cold boiled potatoes (not fine); mix the two together in equal proportions; season with salt, pepper, and onion juice, if liked.

Put a tablespoonful of butter in a frying-pan with as much milk, stock, or hot water as will be required to moisten the hash; add the chopped meat and potatoes; mix them together with care to not mash the potatoes; cover and cook slowly for half an hour, or until a crust has formed on the bottom of the pan; then turn it on to a hot dish, like an omelet. Hash should not be like mush, but the meat and potato quite distinct, and as both ingredients have been already cooked they need only to be well heated and incorporated with the seasoning.

HASH

Unless for brown hash, or corned beef hash, potato is not used. Chop the meat to a fine mince. Put a tablespoonful of butter into a frying-pan with one slice of onion; remove the onion when cooked, and add one tablespoonful of flour, and let it brown, thus making a brown roux, if the hash is to be made of beef or mutton. Do not let it brown if it is to be used for veal or chicken hash. To the brown roux add slowly a cupful of stock or hot water; then a cupful and a half of minced meat; season with salt and pepper; stir until well incorporated, and serve at once on toast. To a white roux add slowly a cupful of milk; then add one and a half cupfuls of veal or chicken chopped fine; season with salt and pepper. Cut toast into large circles with a biscuit-cutter. Spread them with a thick layer of mince, and on this place a poached egg, neatly trimmed to the same size as the toast. It can be cut with the same cutter, or it may be poached in a muffin-ring (see page 263).

Put a dash of pepper on the center of yolk. Garnish with parsley. This makes a very presentable breakfast or luncheon dish.

BROWN HASH

Cut lean meat into small dice; cut also cold boiled potatoes into dice of the same size; mix them together, and place in a small baking-pan; dredge with salt and pepper, and dot plentifully with bits of butter. Put into hot oven to brown; stir them often so all sides will brown alike, and do not let them become too dry.

MARROW-BONES

Have the bones cut into pieces two or three inches long; scrape and wash them very clean; spread a little thick dough on each end to keep the marrow in; then tie each bone in a piece of cloth and boil them for one hour. Remove the cloth and paste, and place each bone on a square of toast; sprinkle with red pepper and serve very hot. Or the marrow-bone can be boiled without being cut, the marrow then removed with a spoon and placed on squares of hot toast. Serve for luncheon. (See illustration facing page 152.)

MARROW-BONES SERVED ON ROUND SLICES OF TOAST. (SEE PAGE 159.)

MUTTON

The cuts and cooking of Mutton. Mutton should be hung for some days before being used. The leg may be either boiled or roasted; the saddle always roasted; the shoulder boned, stuffed and roasted; the chops broiled, and the neck stewed. Except where it is stewed, mutton should be cooked rare. Mrs. Brugière recommends pounding the leg of mutton before cooking it. The roasted leg or the saddle are the only forms of mutton permissible to serve at a ceremonious dinner. The strong taste of mutton is in the fat. Therefore trim off a part of the fat from the outside, and when baking it in the oven set the joint on a rack in the pan, so it will not cook in the fat.

Vegetables to serve with Mutton. Certain vegetables have by experience been found to go well with certain meats. Of these turnips have been established as the accompaniment of mutton. This has been amusingly emphasized by an anecdote told of Charles Lamb. Anecdote of Charles Lamb. On an occasion when riding in a stage coach, he was much annoyed by a Scotch farmer, who was a fellow passenger, asking him questions about the crops. “And pray, sir,” asked the farmer, “how are turnips t’ year?” “Why,” stammered Lamb, “that will depend upon the boiled legs of mutton.”

Turnips and carrots cut into dice, boiled separately, then mixed and covered with white sauce, also make a good vegetable dish for boiled mutton. Caper sauce is always served with it.

Another anecdote is given as a suggestion for an expedient in case the mutton is too underdone (boiled mutton should be red, but not black). An English nobleman, on being shown a Dutch picture representing a man in a passion with his wife because the mutton was underdone, exclaimed, “What a fool the fellow is not to see that he may have a capital broil.”

With roasted mutton may be served baked turnips stuffed with seasoned bread-crumbs soaked in cream. It is a Russian dish. Bananas cut in two, rolled in egg and crumbs, and fried like croquettes, are also recommended for roast mutton. Mint sauce and green peas are usually served with spring lamb.

ROAST LEG OF MUTTON

Time ten minutes per pound (rare); fifteen minutes per pound (moderately well done).

Cut the bone short, place in a hot oven for twenty minutes; then add one cupful of hot water; baste frequently. Allow ten minutes to the pound for cooking rare. When ready to serve conceal the bone with a frill of paper, or a few leaves of parsley.

ROAST LOIN OF MUTTON

Have the joints cracked entirely through, so there may be no trouble in carving. Remove the fat and kidney. Allow nine minutes to the pound; roast the same as the leg.

ROAST SADDLE OF MUTTON

The saddle is the back of the animal. If split it would be called the loin, and when cut gives the chops. It does not furnish very much meat for a roast, so requires to be a large cut. It is esteemed for its handsome appearance, as well as for its flavor. Remove the skin from the top, also the fat and kidneys from the under side. The suet on the top can be lightly cut in points, and a little raised to make decoration. Roll the flaps under, and tie into a well rounded shape. If a large saddle is used, the tail is left on. It should be cooked in a hot oven, basted frequently, and cooked rare, allowing nine minutes to the pound. In carving cut slices the length of the saddle, and parallel to the back bone; then slip the knife under, and separate them from the rib bones. After the top is carved, the saddle is turned, and the tenderloin, which lies on the under side, is cut in the same way.

Serve currant jelly with the saddle of mutton.

ROLLED LOIN (CROWN ROAST)

Have the butcher cut a full loin, split the bone between the chops, trim the rib bones as for French chops, and chop them off to a uniform length; then roll the loin backward into a circle, and tie securely. Have a thick slice of larding pork wrapped around each bone, so it will not burn while cooking. Baste frequently while roasting, and allow nine minutes to the pound. Serve with Saratoga or other fancy fried potatoes in the basket-like top formed by the bones. Place a frill of paper on each bone.

CROWN ROAST. A RACK OF MUTTON, THE CENTER FILLED WITH SARATOGA POTATOES. (SEE PAGE 162.)

CROWN ROAST PREPARED FOR COOKING.

SHOULDER OF MUTTON STUFFED

Have the butcher carefully remove the blade from the shoulder, and fill the space with a mixture made of

• 1 cupful of bread-crumbs.
• 2 tablespoonfuls of butter.
• 1 tablespoonful chopped parsley.
• 1 dozen oysters.
• Juice of 1 lemon.
• 1 teaspoonful of salt.
• ¼ teaspoonful of pepper.
• 1 egg.

Sew up the opening, roast in the oven with a little water in the pan; allow fifteen minutes to the pound, and baste frequently. Serve with the gravy from the pan, after the grease is carefully poured off. More oysters may be used, or they may be omitted altogether. A stuffing may be made of chopped meat, celery, onion, mushrooms, crumbs, egg, and seasoning of salt and pepper.

A stuffed shoulder can be pressed into a shape to resemble a fowl or a duck, and garnished so as to make an ornamental dish.

BONED AND STUFFED SHOULDER OF MUTTON. (SEE PAGE 163.)

BOILED MUTTON

Time fifteen minutes to the pound.

Put the mutton in just enough boiling water to cover it, and put on the lid of the pot. After fifteen minutes draw it aside, and let it simmer for the required time. Thirty minutes before removing the meat add some soup vegetables. They will give flavor to the meat, and enrich the water, which may be used for soup the next day. Cut the carrot and turnip in half inch thick slices, and stamp with a fluted cutter, so the rims will be scalloped. Place the meat on a hot dish, and rub lightly over it enough of the white sauce (to be used for the caper sauce) to make the surface white and smooth. Sprinkle with chopped parsley or capers. Take the sliced vegetables, cut a hole in the center, and string them alternately on the bone, which will protrude at each end. This will give the effect of skewers, conceal the bone, and make the dish more presentable.

Serve with caper sauce.

CAPER SAUCE

Put two tablespoonfuls of butter into a saucepan; when melted, add a tablespoonful of flour; cook for a few minutes, but not brown; then add one cupful of water in which the mutton was boiled; season with salt and pepper, strain, and add one heaping tablespoonful of capers.

RAGOUT OF MUTTON OR LAMB

One and one half pounds of the neck of mutton or lamb cut into pieces one inch square.

• 1 tablespoonful of butter.
• 1 tablespoonful of flour.
• 1 onion.
• 1 carrot.
• ½ can of peas.
• 1½ cupfuls of water or stock.
• 1 teaspoonful of salt.
• ¼ teaspoonful of pepper.
• Sprig of parsley.
• 1 bay-leaf.
• 1 clove.

Put the butter into a frying-pan; when melted add the flour, and let brown. Then add the carrot and onion cut into dice, and the mutton. Cook, stirring frequently, until all are browned, using care that they do not burn; it will take about twenty minutes. Then add the stock or water, and the seasoning, having the herbs in a bouquet, so they can be removed. Cover closely, and let simmer for two hours. Add the peas ten minutes before removing from the fire.

RAGOUT OF COLD BOILED MUTTON

• 2 cupfuls of cold boiled mutton cut in inch squares.
• 1 onion sliced.
• 1 cupful of stock or water in which mutton was boiled.
• 2 tablespoonfuls of butter.
• ½ can of peas.
• 1 teaspoonful of salt.
• ¼ teaspoonful of pepper.
• 1 head of lettuce.
• Farina balls.

Put all the ingredients, except the lettuce and farina balls, into a saucepan together; cover closely, and simmer very slowly for one hour; stir occasionally, but with care not to break the meat or peas. When ready to serve, taste to see if the seasoning is right, and pour on a hot dish. Lay around the edge, and close to the meat, the crisp leaves of one head of lettuce, and the farina balls (see page 223). This way of utilizing cold mutton will be found very good. The garnishing makes it a presentable dish, and is a good accompaniment in place of other vegetables.

IRISH STEW

Cut the neck of mutton into pieces two and one half or three inches square. Put them into a saucepan with one tablespoonful of butter, and let them brown; stir frequently so they do not burn. When browned add enough water to cover them well, and two or three onions cut into pieces. Cover closely and let simmer two hours. Then add more water if necessary, some parboiled potatoes cut in two, and a few slices of carrot, salt, and pepper to taste; cover and let cook one hour more. A teaspoonful of Worcestershire sauce is an improvement. The gravy must be quite thick, so too much water must not be used. The potatoes should be very soft, but not broken.

MUTTON CHOPS

Loin chops should be cut one and one fourth inches thick, and the fat trimmed off, leaving them round; or the end pieces may be pared off thin, wrapped around the chops, and fastened with a skewer, making the chop into the form of a circle.

The breast chops are cut a little thinner, the bones scraped and cut into even lengths. They are called French chops when the bones are bare. Whichever kind of chops are used, they should be all of uniform size and shape.

Broil the chops over or under hot coals, turning the broiler as often as you count ten slowly, using the same method as in broiling steak. When the meat offers a little resistance and is puffy, it is done. If cooked too long the chops will be hard and dry. If properly seared at first the juices are shut in, and the inflation is caused by the confined steam from the juices. It will take eight to ten minutes to broil chops which are one inch thick. When done sprinkle over them a little salt and pepper and butter. Dress them on a hot dish in a circle, the chops overlapping.

Green peas, string-beans, or any small vegetable, or fancy-fried potatoes, such as balls, straws, Saratoga, etc., may be served on the same dish, and placed in the center of the circle, or around the chops. Spinach or mashed potato pressed into form of socle may be used, and the chops rested against it, the bones pointing up or slanting. Paper frills placed on the ends of the bones improve their appearance.

RAGOUT OF MUTTON GARNISHED WITH FARINA BALLS AND LETTUCE. (SEE PAGE 165.)

THREE KINDS OF MUTTON CHOPS.

• 1. English Mutton Chop.
• 2. French Chop.
• 3. Boned and Rolled Chop.
• (See page 165.)

CHOPS IN PAPER CASES

Put into a frying-pan some slices of salt pork; when tried out, lay in neatly trimmed and seasoned lamb or veal chops; let them sauté until half cooked; remove the chops, and to the pan add a tablespoonful of onion chopped fine; when the onion is cooked add a cupful of stock and a cupful of mixture containing minced veal or chicken, a little ham, and mushrooms, chopped parsley, and truffles if convenient; salt and pepper to taste. Put a spoonful of this sauce on a well-buttered or oiled paper, cut in heart-shape; lay the chop on the sauce, and on the chop put another spoonful of the sauce. Fold the paper over, and plait the edges together so as to completely enclose the chop. Lay the enclosed chops on a buttered dish, and place them in the oven for ten minutes; serve on the same dish very hot. Chops can also be broiled in well-greased paper, and with a little care it is easily done without burning the paper. Heavy writing paper should be used; the fire should be moderate, and the chops turned frequently. They are served in the papers, and are very good, as they hold all the juices of the meat.

CHOPS À LA MAINTENON

Put one tablespoonful of butter in a frying-pan; when hot add one tablespoonful of flour; let the flour cook a few minutes; then add four tablespoonfuls of chopped mushrooms, one teaspoonful of parsley, one half teaspoonful of salt, and a dash of pepper; moisten with three tablespoonfuls of stock; mix well together and set aside to cool. Have six French chops cut one inch thick. With a sharp knife split the chops in two without separating them at the bone; spread the mushroom mixture between the opened chops; press the edges well together, and broil for eight minutes; serve with an olive sauce.

SPRING LAMB

Spring lamb is best when two months old. It must be used when fresh, and must be thoroughly cooked, but not dried. It is divided into the fore and hind quarters, the whole of either not being too much to serve at one time; the former are less expensive than the latter, but the meat is equally sweet and good. Roast it in a hot oven with a little water in the pan; allow fifteen to eighteen minutes to the pound, and baste frequently; serve with it mint sauce, and green peas or asparagus tips for vegetable.

When using a fore quarter, have the bones well cracked, so that in carving it may be cut into squares, or have the shoulder blade removed. A very good dressing may be made on the table as follows: cut around the shoulder bone; lift and place under it two tablespoonfuls of butter, the juice of one lemon, one teaspoonful of salt, one half teaspoonful of pepper. Press the pieces together, and let stand a minute to melt the butter before carving.

VEAL

The flesh of veal should be pink and firm, the bones hard. If it has a blue tinge and is flabby, it has been killed too young, and is unwholesome. Like lamb, it must be used while perfectly fresh and be thoroughly cooked. It contains less nourishment than other kinds of meat; also, having less flavor, it requires more seasoning. Veal is frequently used as a substitute for chicken. It can be made into croquettes and salads very acceptably.

ROAST FILLET OF VEAL

The fillet is cut from the upper part of the leg, and should be four to six inches thick. Only one good fillet can be cut from the leg. Press and tie it into good round shape. Lay a few slices of larding pork over the top. Place it in very hot oven for fifteen minutes; then lower the heat; baste frequently with water from the pan; allow eighteen to twenty minutes to the pound. It must be thoroughly cooked, but not dried. Remove the slices of pork from top a half hour before it is done, so it may brown. The bone may be removed from the fillet before cooking, and the space filled with stuffing made of crumbs, sweet herbs, pepper and salt, and a little chopped salt pork. Thicken the gravy in pan to serve with the fillet.

STUFFED SHOULDER OF VEAL

Twenty to twenty-five minutes per pound.

Have the blade removed, and fill the space with a stuffing made of bread crumbs, thyme, marjoram, lemon juice, chopped salt pork, salt and pepper, and an egg; also chopped mushrooms, if desired. Sew up the opening, press and tie it into good shape, and roast the same as the fillet. The stuffing may also be made of minced veal cut from the knuckle, highly seasoned.

FRICANDEAU OF VEAL

The fricandeau is the most choice cut of veal. It is taken from the upper round of the leg, and is one side of the fillet. As it destroys that cut, it commands the highest price. It should be cut four inches thick, and is usually larded and braised. Place it in a baking-pan on a layer of sliced salt pork, and chopped carrot, onion, and turnip. Add a bouquet of herbs, a cupful of stock, and enough water to fill the pan one and a half inches deep. Cover closely, and let cook in moderate oven, allowing twenty minutes to the pound; baste frequently. Remove the cover for the last half hour, so the meat may brown. Strain the gravy from the pan to serve with it.

VEAL CUTLETS

Leave the cutlet whole or cut it into pieces of uniform size and shape; dredge with salt and pepper; dip in egg and cover with bread crumbs or with flour; sauté cutlets in drippings, or in a frying-pan after slices of salt pork have been tried out. Cook until well browned on both sides; then place them on a hot dish and moisten the top with a little lemon juice; or, omitting the lemon juice, serve with them a tomato or a Béarnaise sauce, or make a gravy by adding a little flour to the grease in the pan, and diluting to right consistency, after the flour is browned, with stock or water. If the gravy is used, put it in the bottom of the dish and place the cutlets on it.

A PLAIN POT-PIE

Cut veal, chicken, or beef into pieces; put them with strips of pork into boiling water and cook until tender; season with salt, pepper, and butter. There should be enough liquid to make a generous amount of gravy. When the stew is ready cook the dumplings, and place them on the same dish around the stew. If suet dumplings are used, they must be placed in the pot as soon as it boils in order to cook them a sufficient length of time. It is better to cook either kind of dumplings in a separate pot with plenty of water, and not remove them until the stew is dished and ready to be sent to the table.

DUMPLINGS WITH BAKING POWDER

• 2 cupfuls of flour.
• ½ teaspoonful of salt.
• 2 teaspoonfuls of baking powder.
• 1 cupful of milk.

Mix the flour, salt, and baking powder well together, then stir in quickly the milk. Have the dough quite soft. Drop the batter from a spoon into the stew, or into boiling water; or, if preferred, make the dough just consistent enough to roll, and cut it into squares. The stew must not be allowed to stop simmering after the dumplings are in; and they must be served immediately after being taken from the pot, or they will fall. It will take ten minutes to cook them.

DUMPLINGS WITH SUET

• 1 cupful of chopped suet.
• 2 scant cupfuls of flour.
• 1 teaspoonful of salt.
• ½ cupful of cold water.

Mix together lightly the flour, suet and salt; then with a knife stir in quickly the water. The dough must be soft, but not sticky. Put it on a board, and roll it lightly to one inch thickness, and place it on the boiling stew in one cake. The stew must not stop boiling for a moment, or the dumpling will fall. Cook for one hour. The dough may be rolled into balls if preferred. When the dumpling is put in, draw the pot forward where it will heat quickly, and not arrest the boiling. When it is thoroughly hot, place it where it will simmer continually during the hour of cooking. If this rule is observed, it will be light and spongy. Where cooked meat is used, which does not require such long cooking, the dumplings may be boiled in water.

This mixture can be used for fruit and for roly-poly puddings (see page 443).

JELLIED VEAL

Wipe a knuckle of veal clean with a wet cloth; have it well broken. Put it in a saucepan with two quarts of water, or enough to cover it. Tie in a piece of cheese-cloth one tablespoonful each of chopped onion, carrot, and turnip, a little parsley and celery, three cloves, and a blade of mace. Put it in the pot. Boil slowly until the veal falls from the bone; then strain it, and put the liquor again in the saucepan; season it with salt, pepper, and a little lemon juice. Reduce it to one quart by boiling with the cover off the saucepan. Cut two hard-boiled eggs into thin slices, and with them ornament the bottom of a plain mold; a brick ice-cream mold, or a small tin basin will do. Put a very little of the liquor in to fix the ornament, but not enough to float the egg slices. When set add a little more of the liquor, enough to make a layer of jelly one quarter of an inch thick. When that is set fill the mold with the veal, and place slices of boiled egg between the layers of meat. Around the sides of the mold lay in slices of egg. Then pour in as much of the liquor as it will hold, and set away to harden. This makes a good cold dish to use with salad.

JELLIED VEAL DECORATED WITH SLICES OF HARD-BOILED EGG. GARNISHED WITH LETTUCE.

VEAL LOAF

• 3 pounds of veal.
• ½ pound of ham, or
• ¼ pound of salt pork.
• 2 eggs.
• 1 cupful of fine bread or cracker crumbs.
• 1 teaspoonful of salt.
• ½ teaspoonful of pepper.
• 1 teaspoonful of onion juice.
• ½ teaspoonful of ground mace.
• ½ teaspoonful of allspice.

Chop the veal and ham very fine, mix into it the other ingredients, and mold it into a loaf; or press it into a mold or tin to form a loaf; then turn it on a baking dish. Baste it with beaten egg, and sprinkle it with bread crumbs. Cook in moderate oven for two hours, basting it several times with melted butter and water. This dish is to be served cold.

VEAL SCALLOP

Chop veal to a fine mince. Put into a baking-dish alternate layers of veal and bread crumbs, sprinkling the meat with salt and pepper, the crumbs with bits of butter. Over the top pour a white sauce made of one tablespoonful each of butter and flour, and one cupful of milk. Spread over it a layer of crumbs, and put in the oven to brown.

Rice may be used instead of the crumbs, and tomatoes instead of the white sauce.

LIVER AND BACON

Cut the liver into slices one half inch thick; lay them in boiling water for a few minutes, then dry and cover them with flour and a little pepper and salt. Lay in a hot frying-pan very thin slices of bacon. When tried out enough for the bacon to be crisp, remove it and put the slices of liver in the same frying pan. Cook until thoroughly done, but not dried. Remove the liver, and to the fat in the pan add a spoonful of flour; when the flour is brown, add enough water slowly to make a thick sauce. Pour the sauce over the liver, and place the bacon around it. Liver is generally cut thin, but it will be found much better when cut a half inch or more thick. The bacon should be cut thin, and cooked quickly; the liver cut thick, and cooked slowly.

BROILED LIVER

Slice the liver. Let it soak in hot water a few minutes to draw out the blood. Dry it, rub it with butter, and broil five to eight minutes, turning it constantly. It should not be cooked until dry. When done, spread it with butter, and serve at once.

BRAISED LIVER

Use a calf’s or lamb’s liver.

Lard it in two or three rows. Cut into dice one carrot, one turnip, one onion, a stalk of celery, and the bits left from the lardoons of salt pork; put them in a baking pan, and on this bed of vegetables place the larded liver. Add two cupfuls of stock or hot water, and a bouquet of one sprig of parsley, one bay-leaf, and two cloves. Cover with another pan, and cook in moderate oven for two hours; baste occasionally. Serve with the vegetables from the pan, on the same dish, placed around the liver. Pour over the liver a sauce made as follows: Put in a saucepan one tablespoonful of butter; when melted, add one tablespoonful of flour, and stir until browned; then add slowly the strained liquor from the pan. If there is not enough to make one cupful, add water to make that quantity. Season with salt and pepper, and add, if convenient, one tablespoonful each of Worcestershire sauce and mushroom catsup.

STEWED KIDNEYS

Beef, calf or lamb kidneys may be used. Be sure they are very fresh. Remove the fat and white center, then soak them for one hour in salted water. Cut them in slices one half inch thick, cover the slices with flour, and sauté them for five minutes in one tablespoonful of butter. Add to the frying-pan one thin slice of onion and one half cupful of water, and simmer for ten minutes, not longer. The kidneys will be tough and hard if cooked too long. Just before serving, add one quarter cupful of sherry; salt and pepper to taste. One tablespoon of Worcestershire sauce may be used instead of the sherry.

TRIPE

Soak the tripe for several hours, then scrape it thoroughly clean, put it in salted water, and simmer it for three or four hours, until it is like jelly. Drain off the water, and put the tripe aside until ready to use. Put a tablespoonful of butter in a saucepan; when hot add a tablespoonful of flour, and cook for a few minutes, but do not brown. Then add slowly one cupful of milk, and stir until smooth. Add a half teaspoonful of salt, a dash of pepper, and a half teaspoonful of onion juice; then add one cupful of the boiled tripe. Stir until the tripe is heated, and serve immediately.

CALF’S HEART

Wash the heart, but do not let it soak, or stand in water. Fill it with a stuffing made of minced meat or of bread, either one of them seasoned with onion, sage, thyme, marjoram, pepper and salt, and an egg to bind it. Bake it for two hours, basting it frequently with water from the pan. When the heart is cooked remove it, and add to the pan a tablespoonful of flour; stir until it has browned. Then, if there is not enough liquor in the pan, add to it just enough water to make a thick sauce. Strain this over the heart, and serve on the same dish some boiled and browned onions.

BEEF’S TONGUE

If a smoked tongue is used, soak it over night. Put it in cold water, and let it come to the boiling point. Then simmer for four hours, or until tender.

Boil a fresh tongue in salted water one and a half hours. A few soup vegetables may be added to the water if convenient. Before putting it in the water, trim it carefully, and skewer it into good shape. When it is boiled remove the skin. If it is to be used cold, replace the skewer, put it again in the water in which it was boiled, and let it remain there until cold; then cover it with a meat glaze colored red. If served hot, pour over it a white sauce, and garnish with parsley and sliced pickle; or serve with it a piquante sauce. Spinach is a good vegetable to serve with tongue.

HOT SLICED TONGUE

Make a piquante sauce (see page 283). Lay slices of boiled tongue cut one half inch thick into it, and let them remain until well heated. Arrange the hot slices in a circle, the slices overlapping, and pour the sauce in the center. Garnish with capers, slices of hard-boiled eggs, and gherkins; or make a form of spinach by pressing into a bowl well-chopped and seasoned spinach. Turn it on the center of a dish, and lay the slices around or against it. Serve with piquante or with pickle sauce.

COLD TONGUE

Lay thick slices of tongue in a circle, the pieces overlapping. Place in the center a bunch of nasturtium blossoms and lettuce leaves. Serve with Tartare or cold Béarnaise sauce.

JELLIED TONGUE

Cut tongue into slices. Lay them together to look like a solid piece, and place them in a square or brick-shaped mold. Sprinkle a few capers in the bottom of the mold before putting in the tongue. Have the mold only large enough for the tongue to fit in easily, but be held in place. Fill with aspic jelly (see page 321).

BOILED CALF’S HEAD

Have the head split open, and the gristle about the nose and eyes, and the eyes and ears, removed by the butcher. Wash thoroughly the head; remove the tongue and brains; parboil the brains, and set them aside with the tongue to use on another occasion (see page 307). Blanch the head by putting it into cold water; when it comes to the boiling point, pour off the hot water, and cover it with cold water. When cold, rub it with lemon. Put it into boiling water, enough to cover it; add two tablespoonfuls of vinegar or white wine, twelve peppercorns, one bay-leaf, one onion, one carrot, and a sprig of parsley. Cover the pot, and let boil for two hours, or until tender, but not ready to fall apart. When done, take out the bones carefully, and lay the meat on a baking dish in compact shape. Rub over the top with egg, sprinkle it with bread crumbs and bits of butter, and set in the oven to brown. Serve with it a Poulette or an Allemande sauce.

Put any of the meat left over after being served in this manner into a mold; fill it up with water in which the head was boiled; season to taste. This will make a jellied meat very good to use with salad.

The water from the pot will make a good soup. (See mock turtle soup.) Four separate dishes can be made from one head, viz.: boiled calf’s head, cold jellied calf’s head, mock turtle soup, tongue and brains, with white, Poulette, or Vinaigrette sauce.

CALF’S HEAD WITH VINAIGRETTE SAUCE

After the calf’s head is boiled as directed above, take it from the water, remove the meat, and press it into a square mold or tin, and let it get entirely cold. It can then be cut into uniform pieces. When ready to serve, heat some of the liquor in which the head was boiled, cut some long slices from the form of cold calf’s head, lay them in the hot liquor to become hot only. Remove them carefully, and place them on a hot dish. Pour over them a Vinaigrette sauce. (For sauce, see page 307.)

PORK

Salt pork and bacon should be kept always at hand; the former for larding, spreading in thin slices over baked meats, poultry, and birds, and various other uses as directed in many receipts. Bacon is an appetizing accompaniment to many breakfast dishes. Fresh pork is used only in cold weather, and must be thoroughly cooked.

ROAST PORK

The roasting pieces are the leg, loin, spare-rib, and shoulder. If the skin is left on cut it through in lines both ways, forming small squares. Put a cupful of water in the pan with the meat; bake in a moderate oven, allowing twenty to twenty-five minutes to the pound. Pork must be thoroughly cooked. Serve with apple sauce or fried apples.

FRIED APPLES

Cut slices one half inch thick across the apple, giving circles. Do not remove the skin or core.

Or cut the apples in quarters, leaving on the skin and removing the core. Sauté the apples in butter or drippings until tender, but not soft enough to lose form.

Serve the fried apples on the same dish with pork as garnishing.

PORK CHOPS

Cut pork chops not more than one half inch thick. Trim off most of the fat, dredge them with flour, and sauté them until thoroughly cooked, and well browned. It will take about twenty-five minutes. Serve with fried apples.

BOILED HAM

Soak the ham over night, or for several hours. Thoroughly wash and scrape it. Put it into cold water; let it come to the boiling point; then simmer, allowing twenty minutes to the pound. Pierce the ham with a fine skewer. If done the skewer can be withdrawn easily without sticking. Let the ham partly cool in the water; then remove and draw off the skin. Sprinkle the top plentifully with cracker crumbs and brown sugar, or brush it with egg. Press into it a number of whole cloves, and set it in the oven a few minutes to brown. Or the ham may be left white, and dotted with pepper, a clove stuck in the center of each spot of pepper. Soup vegetables and a bouquet of herbs boiled with a ham improve its flavor. A ham boiled in cider is especially good. Trim the meat around the bone, and conceal the bone with a paper frill or vegetable cut into shape of rose. Ornament the ham with dressed skewers, or with parsley and lemon.

COLD HAM COVERED WITH CHAUDFROID SAUCE AND DECORATED WITH TRUFFLES TO IMITATE BRANCHES—ORNAMENT ON TOP A HALF-OLIVE SURROUNDED WITH SLICES OF PICKLE—A PIECE OF THE HAM-SKIN LEFT ON THE BONE END AND THE EDGE OF THE SKIN DECORATED WITH TRIANGULAR AND DIAMOND-SHAPED PIECES OF TRUFFLE—PAPER FRILL ON HAM-BONE—DISH GARNISHED WITH LETTUCE, WATER-CRESS, OR PARSLEY.

BAKED HAM

Soak and prepare the ham as directed above. Let it simmer for two hours; then remove it and take off the skin, and bake it in a moderate oven for two hours; baste it frequently, using a cupful of sherry, two spoonfuls at a time, until all is used; then baste with drippings from the pan. When done, cover it with a paste made of browned flour and brown sugar moistened with sherry, and replace in the oven for a few minutes to brown.

BROILED HAM AND EGGS

Cut the ham very thin. If very salt, place it in boiling water for a few minutes. Then dry and broil it over hot coals for three or four minutes.

Put a few pieces of salt pork into a frying pan. When tried out, add the eggs, one at a time, from a saucer. Baste the top of the eggs with fat from the pan. Let them brown a little on the edges, but not blacken, and serve them around the slices of ham.

Boiled ham may be broiled. If so, cut it into thin, small pieces, and after broiling it, place on each piece a fried egg.

HAM AND EGGS À L’AURORE

Chop fine some cold boiled ham. Boil six or eight eggs very hard (see page 262). With a sharp knife cut them in quarters lengthwise. Remove the yolks, and press them through a coarse sieve or strainer; lay the white segments in warm water. Make a white sauce, using two tablespoonfuls of butter; when melted, add two tablespoonfuls of flour, and let cook for a few minutes; then add slowly two cupfuls of milk. Stir constantly, and when a smooth, consistent sauce, season with salt and white pepper.

Moisten the chopped ham with a little of the sauce, and place it on the fire just long enough to become well heated. Stir constantly so the sauce will not brown. Make a smooth, rounded mold of the ham in the center of a hot dish. Pour over it the white sauce. Sprinkle thickly over the top the yolk crumbs; then range evenly around it the white segments of the eggs.

BACON

Cut bacon very thin, as shown on page 78. Lay the slices on a hot frying-pan. When clear turn them over. Tip the pan a little, so the fat will run to one side. If not wanted crisp and dry, turn the slices before they look clear, and remove before all the fat is tried out.

Chapter V

POULTRY AND GAME

CHICKENS

To judge the age of a chicken, touch the end of the breastbone. If it is still cartilaginous, and bends easily from side to side, the meat of the chicken will be tender. If the cartilage has hardened to bone, the bird is over a year old, and should be used only for the purposes which fowls serve. The skin of the chicken should be firm, smooth and white; the feet soft, the legs smooth and yellow, the spurs small, the eyes bright and full, the comb red. On young chickens there are pin-feathers; on fowls, there are long hairs. The dry-picked chickens are preferable to those which are scalded. It is not easy to find all the conditions right in our markets, which are mostly supplied with frozen poultry, and one is obliged to rely very much on the honesty of the poulterer. Chicken, to be perfectly wholesome and good-flavored, should be drawn as soon as killed; but here again we are subject to the customs of our markets, and are obliged to buy poultry which has not only been killed, but undrawn, for an indefinite time. It is presumable, however, that poultry sent to market is frozen shortly after being killed, and it does not deteriorate while frozen. It should be drawn at once after it comes to the kitchen, without waiting for the time to prepare it for cooking.

TO CLEAN AND DRAW POULTRY

First, remove any pin-feathers; then singe off the hairs. This is done best over an alcohol flame. Put one or two tablespoonfuls of alcohol into a plate or saucer and ignite it. (Wood alcohol is inexpensive, and besides serving this purpose very well may be used also in the chafing-dish and tea-kettle lamps.) If alcohol is not at hand, use lighted paper, but take care not to smoke the chicken. Hold the fowl by the head and feet, and turn it constantly, exposing every part to the flame. Washing. After singeing, wash the outside of the chicken thoroughly with a cloth and bowl of water. The skin will become several degrees whiter when freed from dust and the marks of much handling. Do not place the chicken in the bowl of water, or at any time allow the meat to soak, as that will extract its flavor. After the chicken is drawn, it should only be wiped out with a wet cloth. If it is properly drawn there will be nothing unclean to wash away from the inside. After the skin of the chicken is cleaned, cut off the head, cut the skin down the back of the neck, turn it over while you remove carefully the crop and windpipe, and cut off the neck close to the body, leaving the skin to fold over the opening. Drawing the Sinews. Next take the leg, bend it back slightly, and carefully cut the skin on the joint, just enough to expose the sinews without cutting them; run a skewer or fork under them, one at a time, and draw them out; five or eight of them can be easily removed after a little practice. The one on the back of the leg is particularly large and strong. These sinews are very tough and almost bony after cooking, especially in turkeys, but if they are removed the meat of the drumstick is quite as good as that of the second joint. After the sinews are drawn, break the leg off at the joint, the sinews hanging to it. Cut a small opening under the rump; run a finger around close to the body to loosen the entrails. Do the same at the neck opening. Carefully draw them out, in one solid mass, without any part being broken; cut around the vent to free the large intestine. If by any mischance the gall or intestines should be broken, the inside of the chicken must be washed at once; otherwise only wipe it out with a wet cloth, as directed above. Cut the oil sack away from the rump. Cut the gall carefully off the liver; cut the outer coat of the gizzard and draw it carefully away from the inner sack, leaving the sack unbroken. Open the heart and wash away the clot of blood. The heart, liver, and gizzard are the giblets. All poultry and birds are dressed in the same way.

LEG OF CHICKEN WITH SINEWS DRAWN. (SEE PAGE 180.)

TO BONE A FOWL

Wash and singe the fowl; take off the head and legs, and remove the tendons as directed for drawing. When a fowl is to be boned it is not drawn. The work of boning is not difficult, but requires care and a little practice. The skin must not be broken. Use a small pointed knife; cut the skin down the full length of the back; then, beginning at the neck, carefully scrape the meat away from the bone, keeping the knife close to the bone. When the joints of the wings and legs are met, break them back and proceed to free the meat from the carcass. When one side is free, turn the fowl and do the same on the other side. The skin is drawn tightly over the breast-bone, and care must be used to detach it without piercing the skin. When the meat is free from the carcass, remove the bones from the legs and wings, turning the meat down or inside out, as the bones are exposed, and using care not to break the skin at the joints. The end bones of the wings cannot be removed, and the whole end joint may be cut off or left as it is.

ROASTED BONED CHICKEN

Spread the boned chicken on a board, the skin side down; turn the flesh of the legs and wings right side out, and stuff them with forcemeat into shape. Equalize the meat as well as possible, placing the mignon fillets, or little strips of white meat next the bone, over the dark meat, etc.; dredge with salt and pepper. Make a roll of the stuffing or forcemeat, and lay it in the chicken. Draw the skin up, and sew it together securely. Turn it over, place the legs and wings into the position of a trussed fowl, press the body into natural shape, and tie it securely; or it may be pressed into the form of a duck or rabbit. Cover with slices of salt pork, and roast in oven, allowing twenty minutes to the pound; baste frequently. Remove the pork the last fifteen minutes, dredge with flour, and let it brown. Serve with a giblet or tomato sauce.

BRAISED BONED CHICKEN

To braise the chicken prepared as above, roll it lightly in a piece of cheese cloth, tying the ends well. Put in a saucepan the bones of the chicken, a slice of carrot and onion, a bouquet containing parsley, one bay-leaf, three cloves, twelve peppercorns, celery if convenient, and a knuckle of veal. Add enough water to cover the bed of vegetables and bones; lay in the chicken; cover the pot, and let it simmer for four hours.

JELLIED BONED CHICKEN

A braised boned chicken may be served hot, or it may be set aside to cool, then jellied as follows: Strain the water in which the chicken was braised, and let it cool; then remove the grease and clarify the liquor; season it highly. If veal has been used, and the liquor jellies, it may be used as it is. If veal has not been used, add gelatine soaked in cold water, observing the proportion of one box of gelatine to one and a half quarts of liquor. Mask a mold with jelly (see page 323); when the jelly is set, put in the chicken, and add enough liquid jelly to entirely cover it. Or, on the bottom of the mold make a decoration of either truffles, ham, capers, gherkins, or any combinations suitable; fix it with a thin layer of jelly; when hardened, add enough more to make a layer of jelly one quarter of an inch thick, and when that is hardened lay in the chicken, and surround it with the liquid jelly (see molding jellies, page 324). Garnish the dish on which the jellied chicken is served with lettuce, and serve with it a Mayonnaise, Béarnaise, or Tartare sauce.

When the chicken is to be jellied, use enough water in the braising pot to give three pints of liquor after the cooking is done.

FORCEMEAT, FOR STUFFING BONED FOWLS

Use the meat of another fowl, or veal, or pork, or a mixture. Chop them fine, and add to the minced meat one cupful of bread or cracker crumbs and, if convenient, a little chopped boiled ham or tongue, and a few lardoons of pork. Season with the following articles, and moisten the whole with stock:

• 1 tablespoonful of chopped parsley.
• 1 teaspoonful of onion juice.
• ¼ teaspoonful of pepper.
• 1 teaspoonful thyme.
• 1 teaspoonful of salt.

If veal is used, take it from the knuckle, and use the bone in the braising pot, as it will give a good jelly.

TO TRUSS A FOWL

When the fowl is wiped, singed, and drawn as by directions given above, put in the stuffing if it is to be used; place a little in the opening at the neck, the rest in the body, and sew up the opening. Draw the skin of the neck smoothly down and under the back, press the wings close against the body, and fold the pinions under, crossing the back and holding down the skin of the neck. Press the legs close to the body, and slip them under the skin as much as possible. Thread the trussing needle with white twine, using it double. Press the needle through the wing by the middle joint, pass it through the skin of the neck and back, and out again at the middle joint of the other wing. Return the needle through the bend of the leg at the second joint, through the body and out at the same point on the other side; draw the cord tight, and tie it with the end at the wing joint. Thread the needle again, and run it through the legs and body at the thigh bone, and back at the ends of the drumsticks. Draw the drumstick bones close together, covering the opening made for drawing the fowl, and tie the ends. Have both knots on the same side of the fowl. When cooked, cut the cord on the opposite side, and by the knots it can easily be drawn out. (See illustration.)

TRUSSED CHICKEN. (SEE PAGE 183.)

BACK OF TRUSSED CHICKEN.

ROASTED CHICKEN

A roasted chicken may be stuffed or not. If stuffing is used it should only half fill the chicken. Truss it as directed above, or use skewers, doubling a cord across the back and around the ends of the skewers to hold them in place. A roasted or boiled chicken is not presentable, which has not been securely fastened into good shape before being cooked. Dredge the chicken with salt and pepper, and place it on slices of salt pork in a baking pan; add a very little water, and bake in hot oven, allowing fifteen minutes to the pound; baste frequently. White meat must be well cooked, but not dried. Fifteen minutes before it is done, rub it over the top and sides with butter, dredge it with flour, and replace it in the oven until it becomes a golden brown and looks crisp. Draw out the trussing cords, and garnish with parsley. Serve with it a giblet sauce. Do not use a tough chicken for roasting; one a year old is about right. A roasting chicken may be larded if desired.

STUFFING FOR FOWLS

Moisten a cupful of bread-crumbs with a tablespoonful of melted butter; season highly with salt, pepper, thyme, chopped parsley, and onion juice; or put in a saucepan a tablespoonful of butter and fry in it one minced onion; then add one cupful of soaked bread, the water being pressed out, one half cupful of stock, one teaspoonful of salt, one half teaspoonful each of pepper and thyme, and one half cupful of celery cut into small pieces. Stir it until it leaves the sides of the pan.

CHESTNUT STUFFING

Shell a quart of large French chestnuts. Put them in hot water and boil until the skins are softened; then drain off the water and remove the skins. Replace the blanched chestnuts in water, and boil until soft. Take out a few at a time, and press them through a colander or a potato press. They mash more easily when hot. Season the mashed chestnuts with a tablespoonful of butter, a teaspoonful of salt, and a quarter of a teaspoonful of pepper. Some cooks add a tablespoonful of chopped parsley, and moisten it with a little stock. Some add, also, a few bread crumbs. The dressing is best seasoned only with butter, salt, and pepper.

GIBLET SAUCE

Boil the giblets until tender; chop them, but not very fine; add a tablespoonful of flour to the pan in which the chicken was roasted; let it brown, stirring constantly; add slowly a cupful of water in which the giblets were boiled; season with salt and pepper; strain and add the chopped giblets; serve in a sauceboat. The liver is a tidbit, and should be roasted and served with the chicken, instead of being used in the sauce.

BOILED CHICKEN

A chicken too old to roast is very good when boiled. Truss the chicken firmly. It is well also to tie it in a piece of cheese-cloth, to keep it in good shape. It may be stuffed or not. Boiled rice seasoned with butter, pepper, and salt, or celery cut in small pieces, is better to use for boiled chicken than bread stuffing.

Put the chicken into boiling salted water and simmer, allowing twenty minutes to the pound; when done, remove the cloth and cords carefully, spread a little white sauce over the breast, and sprinkle it with chopped parsley. Garnish with parsley, and serve with it egg, oyster, or Béarnaise sauce.

BRAISED CHICKEN

A fowl too old to roast may be made tender and good by braising, and present the same appearance as a roasted chicken.

Prepare it as for roasting, trussing it into good shape. Cut into dice a carrot, turnip, onion, and stalk of celery; put them in a pot with a few slices of salt pork, and on them place the fowl, with a few pieces of salt pork laid over the breast; add a bouquet of parsley, one bay-leaf, three cloves, six peppercorns, also a teaspoonful of salt, and a pint of hot water. Cover the pot closely and let simmer for three hours. If any steam escapes, a little more water may have to be added. When done, rub a little butter over the breast, dredge with flour, and place in the oven a few minutes to brown. Strain the liquor from the braising pot, season to taste, and if necessary thicken with a little brown roux; serve it with the chicken as sauce.

BROILED CHICKEN

Young spring chickens only are used for broiling. Split them down the back, remove the entrails and the breast bone, wipe them clean, sprinkle with salt and pepper, and rub them with soft butter. Place them on a broiler over a slow fire, the inside down; cover with a pan, and let cook for twenty to twenty-five minutes. Turn, to let the skin side brown when nearly done. Place them on a hot dish, and spread them with maître d’hôtel butter; garnish with parsley or watercress and thin slices of lemon.

FRICASSEE

Cut a chicken into eleven pieces: two drumsticks, two second joints, two wings, two breasts, three back pieces.

Put the pieces in a saucepan with two tablespoonfuls of butter or drippings; let them brown slightly on both sides, but use care that they do not burn; when a little colored, add enough boiling water to cover them; add a bouquet of herbs, salt and pepper, and a few slices of salt pork. Simmer until tender. Arrange the pieces neatly on a dish, using the best ones outside, and pour over them a gravy made as follows: Strain the liquor from the pot and take off the fat. Make a white roux of one tablespoonful of butter and two of flour; add to it slowly a cupful of the liquor from the pot; season to taste; remove from the fire, and when a little cool add a cupful of cream or milk beaten up with two or three yolks of eggs. Place again on the fire until the eggs are a little thickened, but do not let it boil, or they will curdle. A tablespoonful of sherry may be added, if liked, or a half can of mushrooms. A border of rice may be placed around the chicken, or softened toast used under the chicken.

To make a brown fricassee, sprinkle the pieces of chicken, after they are simmered until tender, with salt, pepper, and flour, and place them in the oven to brown. Make a brown instead of a white roux, and omit the cream or milk.

FRIED CHICKEN

Cut a tender chicken in pieces; dip the pieces in water; sprinkle them with salt and pepper, and roll them in flour; sauté them in a tablespoonful of lard or butter, browning both sides; then remove and add to the pan a tablespoonful of flour; cook it for a minute without browning, stirring all the time, and add a cupful of milk or cream; stir until it is a little thickened; strain; mix into it a tablespoonful of chopped parsley. Place the sauce on the serving-dish and arrange the pieces of chicken on it.

CHICKEN FRITTERS

Cut cold cooked chicken or turkey off the bones in as large pieces as possible; sprinkle with salt and pepper; dip them in fritter batter (see page 426), and fry in hot fat until a golden brown. Place the pieces when fried on a brown paper until all are done; dress them on a folded napkin, and serve with a Béarnaise, Mayonnaise, or Tartare sauce.

The pieces may be rolled in egg and bread crumbs instead of being dipped in batter, if preferred.

STUFFED CHICKEN OR TURKEY LEGS

Carefully remove the tendons from the drumsticks as directed in drawing (page 180); remove the bone, all but about an inch and a half at the small end, and remove any remaining sinews. Stuff the leg with a forcemeat made of chicken or veal chopped very fine, and use with it the liver and a little strip of larding pork; season it with salt, pepper, and chopped parsley, and moisten it with one egg. Draw the skin over the end and sew it closely together, keeping the shape as natural as possible. Lay the stuffed legs in a baking-pan; cover with boiling water, and simmer an hour, or until tender; remove them from the water, press them into shape, and let cool. When cold, take out the stitches, dredge with salt and pepper, roll in beaten egg and bread crumbs, and fry in hot fat until browned; or broil them on both sides four minutes, if chicken; six minutes, if turkey legs; or they may be sautéd in butter. They may be deviled by rubbing them with mustard and a little red pepper before coating with the eggs and crumbs. Serve them arranged like chops, the bones masked with paper frills.

If preferred, the bones may be entirely removed, and the leg flattened to look like a cutlet. This can be done by placing them under a weight to cool after being boiled. Serve with an olive, Béarnaise, Tartare, or any sauce preferred.

GRILLED BONES

Take the wings, second joints, and drumsticks of cold cooked chicken; dip them in melted butter, sprinkle them with salt and pepper, and broil them until they are very hot and well browned.

CHICKEN À LA VIENNE

Split a small spring chicken down the back, as for broiling; remove the breast bone; then cut it into four pieces, giving two breast and two leg pieces, cut off the pinions; marinate the pieces in oil, vinegar, pepper, and salt; then roll in flour, and fry in hot fat, one piece at a time; drain and place on paper in the open oven until all are done. They should be a light golden color. Place a paper frill on the leg and wing bones, and dress them on a folded napkin. Serve with Tartare sauce; or arrange the pieces overlapping on a dish, and garnish with four lettuce leaves holding Tartare sauce.

CHICKEN, BALTIMORE STYLE

Split a small spring chicken down the back as for broiling; remove the breast-bone and cut off the pinions. Cut into four pieces; dredge with salt and pepper; dip them in egg and fresh crumbs. Place them in a pan, and pour over each piece enough melted butter to moisten it; then roast in the oven eighteen to twenty minutes. Make a cream sauce, taking one cupful of Béchamel sauce, and adding to it a half cupful of cream and a half tablespoonful of butter. Pour this sauce on a dish, and place the pieces of chicken on it. Garnish with slices of fried bacon.

CHICKEN IMPERIAL

Cut the breast from a chicken, retaining it in shape on the bone. Remove the skin, and lard the breast on each side with four lardoons. Place it in a deep saucepan; cover with stock or boiling water, and simmer for thirty to forty minutes, or until tender. Then remove from the water, and place in oven for ten minutes to take a very light color. Make a sauce as follows:

Put into a saucepan one half cupful of the stock in which the breast was boiled, and one half cupful of cream. Let it come to the scalding point; season with salt and pepper and one tablespoonful of chopped parsley. Remove from fire, and stir in slowly two yolks and two tablespoonfuls of milk beaten together. Stir constantly until thickened, but do not let boil, or the egg will curdle. Strain and pour it around the breast. The breast should be carved diagonally, giving three pieces on each side.

CHICKEN IMPERIALE AND STUFFED LEGS. (SEE PAGES 188 AND 189.)

CHICKEN BREASTS WITH POULETTE SAUCE

Remove the breasts from several chickens; cut them lengthwise, each breast giving four pieces. Simmer them in salted water until tender. Make a Poulette sauce (see page 280), and pour over the breasts piled on a dish. Sprinkle with parsley chopped very fine. Use a generous amount of sauce.

CHICKEN CHARTREUSE

Mix one cupful of cooked chicken minced very fine with

• 1 teaspoonful of chopped parsley,
• ½ teaspoonful of onion juice,
• ¼ teaspoonful of salt,
• 2 tablespoonfuls of tomato juice,
• 1 beaten egg,
• Dash of pepper.

Grease well a charlotte russe or pudding mold; line it one inch thick with boiled rice. Fill the center with the chicken mixture, and cover the top with rice, so the chicken is entirely encased, and the mold is full and even. Cover and cook in steamer for forty-five minutes. Serve with it a tomato sauce; pour a little of the sauce on the dish around the form, not over it.

CHARTREUSE OF CHICKEN GARNISHED WITH SLICE OF HARD-BOILED EGG AND PARSLEY. (SEE PAGES 83 AND 190.)

CHICKEN SOUFFLÉ

• 1 tablespoonful of butter.
• 1 tablespoonful of flour.
• 1 tablespoonful of chopped parsley.
• 1 cupful of milk.
• 1 cupful of minced chicken.
• ½ teaspoonful of salt.
• 3 eggs.
• 10 drops of onion juice.
• Dash of pepper.

Make a white sauce by putting the butter in a saucepan or double boiler. When melted add the flour, and cook a moment without browning. Then add slowly the milk, and stir till smooth. Season with salt, pepper, parsley, and onion juice. There should be one cupful of the sauce. Remove from the fire, and stir in the beaten yolks of three eggs; then add a cupful of chicken chopped fine. Stir the mixture over the fire a minute until the egg has a little thickened; then set aside to cool. Rub a little butter over the top, so it will not form a crust. When time to serve beat very stiff the whites of the three eggs, and stir them lightly into the cold chicken mixture. Put it into a pudding dish, and bake in hot oven for twenty minutes. Serve at once in the same dish. This is a soufflé, so the whites of the eggs must not be added until it is time for it to go into the oven, and it will fall if not served immediately after it comes from the oven. This dish may be made with any kind of meat. Chicken soufflé may be baked in paper boxes, and served as an entrée.

CHICKEN LOAF

Boil a fowl until the meat falls from the bones. Strain, and put the liquor again in the saucepan; reduce it to one and a half pints, and add one quarter box of soaked gelatine. Lay a few slices of hard-boiled egg on the bottom of a plain mold; fill the mold with alternate layers of white and dark meat of the chicken. Season the liquor, and pour it over the meat in the mold, and set it away to harden; it will become a jelly. It is a good dish to use with salad for luncheon or supper.

CHICKEN CHAUDFROID

Cut cold cooked chicken into as neat and uniform pieces as possible; remove the skin; make a chaudfroid sauce as directed on page 281. Mix the sauce thoroughly, and let it cool enough to thicken, but not harden. Roll each piece of chicken in this sauce until well coated. Range the pieces without touching in a pan, the ends resting on the raised edge; place the pan on ice until the sauce is set. Make a socle (see page 326) of bread or rice; rub it with butter, and mask it with chopped parsley. Arrange the pieces of chicken around the socle, resting them against it; then with a brush coat them over lightly with clear chicken aspic which is cold, but still liquid. Ornament the top of socle with a star of aspic, or with a bunch of nasturtium, or other blossoms or leaves. Garnish the dish with aspic, with flowers, or leaves; or, if socle is not used, pile the pieces in pyramidal form and garnish. Serve with it a Mayonnaise, Béarnaise, or Tartare sauce; or some of the chaudfroid sauce diluted.

CHICKEN MAYONNAISE

Cut cold cooked chicken into pieces; remove the skin, and trim the pieces into good shape. Cover each piece with jelly Mayonnaise (page 290), and leave them in a cool place until the Mayonnaise has set. Trim them and dress them around an ornamented socle or a mound of salad, or lay each piece on a leaf of lettuce. Garnish with aspic or with flowers. Use a green, white, or yellow Mayonnaise; and keep in cold place until ready to serve.

ENGLISH CHICKEN PIE (COLD)

Take two tender chickens, and cut them up as for frying. Put them into a large saucepan with two and a half quarts of water; add a bouquet made of sweet marjoram, basil, parsley, three bay-leaves, sprig of thyme, and small blade of mace. Let them simmer until well cooked. Add to the pot when the chicken is about half done one half pound of bacon cut into small pieces like lardoons. Wash the bacon before adding it. A quarter of an hour before removing the chicken add the half of a small can of truffles cut into slices.

Boil eight eggs very hard, and cut them in slices. Arrange on the bottom of an earthen dish a layer of egg slices and truffles, then a layer of chicken meat; alternate the layers until the dish is two-thirds full. Return the bones and coarse pieces of meat to the pot, and reduce the liquid one third. Strain, cool, and remove the grease. Return the stock to the fire, add a quarter box or one half ounce of soaked gelatine. Pour this over the chicken. When it has jellied and is ready to serve, place on the top a crust of puff paste, which has been cut to fit the dish, and has been baked separately.

TURKEY

The rules given for dressing and cooking chickens apply also to turkeys. Turkey can be substituted for chicken in any of the receipts given. A young turkey will have smooth black legs and white skin.

General Directions. Fifteen minutes to the pound is the time allowed for roasting or boiling a young turkey; for an old one more time will be required. They should have slow cooking and frequent basting. After a turkey is trussed, wet the skin; dredge it well with salt and pepper, and then with a thick coating of flour. This will give a crisp brown crust.

TURKEY GALANTINE OR BONED TURKEY

Select a young fat hen turkey. Bone it as directed, page 181; spread the boned meat on the table, the skin side down. Equalize the meat as well as possible by paring it off at the thick parts, and laying it on the thin parts. Leave the legs and wings drawn inside; lay a few lardoons of salt pork on the meat lengthwise. Make a forcemeat of another fowl or of veal, or of both chicken and veal. Chop it to a very fine mince, and pound it in a mortar to make it almost a paste. Season it with salt and pepper, savory, marjoram, thyme, and sage—about a half teaspoonful each of the herbs—one teaspoonful of onion juice, a half cupful of cold boiled tongue cut into dice, some truffles cut into large pieces. Moisten it with stock and mix thoroughly. It will take three or four pounds of meat, according to the size of the turkey, to make sufficient stuffing. Spread the forcemeat on the boned turkey, having the tongue, truffles, and a few pieces of both the white and dark meat of the turkey well interspersed through it. Roll up the turkey, making it as even as possible, and sew it together; then roll it in a piece of cheesecloth and tie it securely at both ends and around the roll in several places.

Place the galantine and the bones of the fowl in a kettle, with an onion, carrot, celery, bouquet of herbs, and a tablespoonful of salt. Cover it with boiling water, and let simmer three or four hours; then remove it from the fire; let the galantine remain in the water for an hour; then take it out, cut the strings which bind it in the middle, draw the cloth so it will be tight and smooth, and place it under a weight until perfectly cold. A baking-pan holding two flatirons will answer the purpose. Remove the cloth carefully, set the galantine in the oven a moment to melt the fat, and wipe it off with a cloth; trim it smooth; then brush it over with glaze (see page 277), or rub it over with beaten egg and sprinkle with crumbs and brown in the oven; or, cover it with a chaudfroid sauce, and ornament it as shown in illustration. The ornament of cut truffles is applied by taking each piece on a long pin and placing it on the chaudfroid before it is quite set. When perfectly set it is brushed over lightly with a little liquid jelly. Galantine of chicken or game is made in the same way, except that in small pieces they are not flattened by being put under a weight.194-*

A galantine is always used cold. Garnish with aspic. The water in which it was boiled—strained and cleared—may be used for the aspic. Use a box of gelatine to one and a half quarts of liquor.

GALANTINE OF TURKEY COVERED WITH CHAUDFROID SAUCE AND DECORATED WITH TRUFFLES. (SEE PAGES 193, 281 AND 326.)

ROAST GOOSE

Green geese about four months old are the best, as they get very tough when much older. If there is any doubt about the age of the goose, it is better to braise than to roast it. It can be browned after it is braised, and have the same appearance as if roasted. Dress and truss a goose the same as a turkey; singe and wash the skin well; flatten the breast bone by striking it with a rolling-pin. Stuff it only partly full with mashed potato highly seasoned with onion, sage, salt, and pepper, or with a mixture of bread, apples, onions, sage, salt and pepper, and a little butter. Dredge the goose with salt, pepper, and a thick coating of flour; put a little water in the pan and baste frequently. Allow eighteen minutes to the pound for a young goose, twenty-five minutes for an older one. Serve with goose apple sauce and a brown giblet gravy.

TAME DUCKS

Prepare the same as geese. Stuff with the same mixture or with celery. Roast ducklings in a hot oven twenty minutes, if liked rare; thirty minutes if they are to be cooked through. Old ducks require an hour to cook, and should be basted frequently. Pekin ducks, a breed of white ducks raised in quantities on Long Island, are especially esteemed.

GAME

CANVASBACKS AND REDHEAD DUCKS

Carefully pick, singe, and wipe the outside. Draw them, leaving on the head, so as to distinguish them from ordinary game. Cut an opening at the neck, and through it draw the head and neck, letting the head emerge at the back between the drumsticks, and tie it securely in place. Do not wash the inside. If carefully drawn they will not need it. Cut off the wings at the second joint. Truss the ducks neatly. Sprinkle with salt and pepper inside, and a teaspoonful of currant jelly may also be put inside. Place them in a baking-pan with a little water, and bake in a very hot oven from fifteen to eighteen minutes; baste frequently.

Wild ducks should be very rare and served very hot, on hot plates. Each duck makes but two portions, as the breast only is served. Serve with duck small pieces of fried hominy and currant jelly.

The Canvasback is superior in flavor to any other species of wild duck, and is much esteemed. They have a purple head and silver breast, and are in season from September to May. The “Redhead” closely resembles in flavor the “Canvasback,” and often is mistaken for it.

SALMI OF DUCK OR GAME

Cut the game into neat pieces; put them in the oven for five minutes to start the juices. Put in a saucepan one tablespoonful of butter, one half pound of bacon or salt pork cut into dice, one tablespoonful each of chopped onion and carrot, twelve peppercorns, one saltspoonful each of salt, thyme, and sage, and any coarse pieces of the game. Cover with a greased paper and let cook to a glaze; then add a tablespoonful of flour, and let it brown; then two cupfuls of stock; simmer for thirty minutes; strain; add one quarter cupful of Madeira and the pieces of game; cover and let simmer another thirty minutes.

This dish needs long, slow cooking and careful watching. Garnish with croûtons and truffles.

The truffles should be added to the salmi a few minutes before it is removed from the fire. If cooked game is used for the salmi, simmer for ten minutes only after the pieces are added to the sauce.

POTTED PIGEONS (Dark Meat)

Unless pigeons are young they should be braised or stewed in broth. Truss them carefully; place slices of bacon on the bottom of a stew-pan; lay in the pigeons side by side, their breasts up; add a carrot and onion cut into dice, a teaspoonful of sugar, and some parsley, and pour over enough stock or boiling water to cover them. Cover the pot closely. Let them simmer until they are tender, adding boiling water or stock when necessary. Serve each pigeon on a thin piece of moistened buttered toast.

ROAST PIGEONS OR SQUABS

Do not roast pigeons unless they are young and tender. After they are well trussed, or tied into shape, tie thin slices of bacon over the breasts, and put a little piece of butter inside each pigeon. Boast them about fifteen minutes; baste them with butter.

Or split the pigeons in two through the back and breast, cover with thin slices of salt pork, and roast them in the oven. Thicken the gravy in the pan with a little cornstarch. Season and moisten with it slices of toast on which the half pigeons will be served.

PRAIRIE-CHICKEN OR GROUSE ROASTED (Dark Meat)

Grouse, like all game, should not be too fresh. Wash them on the outside only, the same as directed for chicken (page 181). Put a little butter inside each bird and truss them into good shape. Roast them in a hot oven twenty-five to thirty minutes, basting them frequently with melted butter. Five minutes before removing them dredge them with flour. Boil the liver of the grouse, pound it with a little butter, pepper, and salt to a paste; spread it over hot buttered toast moistened with juice from the pan. Serve the grouse on the toast. Prairie-chickens have dark meat, and many epicures declare that they should be cooked quite as rare as canvasback ducks and that their flavor when so served is unsurpassed. Young prairie-chickens have a much lighter meat and need not be so rare.

QUAILS ROASTED (White Meat)

Draw the birds carefully. Wipe them inside and out with a damp cloth; do not wash them more than this. Truss them carefully, letting the legs stand up instead of down, as with a chicken. Tie around each one a thin slice of pork or bacon. Bake in a hot oven fifteen to twenty minutes. Baste frequently, having in the pan a little butter, hot water, salt, and pepper. Serve on slices of toast moistened with juice from the pan.

QUAILS BROILED

Split them down the back. Broil over hot coals four minutes on each side. Baste them while broiling with a little butter. When they are done spread them with butter, salt, and pepper; place them on slices of slightly moistened toast, and stand them in the oven a few minutes to soak the butter.

SNIPE AND WOODCOCK (Dark Meat)

Draw the birds carefully. Wipe inside and out with a wet cloth, but do not wash more than this, as it takes away their flavor. Cut off the feet, and skin the lower legs, which can be done after holding them a minute in scalding water. Skin the head, and take out the eyes. Press the bird well together; draw around the head, and run the bill like a skewer through the legs and body. Wrap each one in a thin slice of pork or bacon, and bake in a hot oven for ten minutes; baste with butter. Chop or pound the hearts and livers to a paste. Season with salt, pepper, onion juice, and butter. Spread the paste on slices of toast just large enough to hold one bird. Place the croustades in the oven to become very hot. Pour over them the juice from the dripping-pan holding the birds. Place the birds on the toast, and serve at once. Garnish the dish with water-cress. The croustades are better fried than toasted.

ROASTED AND BROILED PARTRIDGE (White Meat)

Dress and truss the partridge the same as a chicken. Lard the breast, or cover it with a slice of salt pork. Put into the baking-pan with the bird one tablespoonful of butter, and two of boiling water. Roast in a hot oven about forty minutes, basting frequently.

The partridge has white meat, and so needs to be thoroughly cooked, but not dried. Place the bird on a hot dish, and around it on the same dish a border of coarse bread-crumbs, which have been thoroughly mixed in a saucepan with a tablespoonful of melted butter. Serve in a sauce-boat a white sauce or a bread sauce. If the partridge is to be broiled split it down the back, rub it well with butter, place the inside next the coals; cover and broil for twenty-five minutes. Keep it well moistened with butter, and turn it to brown on the skin side a few minutes before done. Sprinkle with salt and pepper, and serve on buttered toast.

VENISON

Venison is prepared and cooked the same as mutton. The roasting pieces are the saddle, and haunch or leg. It should be cooked underdone, allowing ten minutes to the pound. Serve with it currant jelly sauce and salad.

VENISON STEAK

A venison steak is cooked in the same manner as a beefsteak. A little melted currant jelly is served on the same dish, or as a sauce (see page 287).199-*

194-* A rectangular-shaped galantine may be obtained by pressing it into a bread-tin to cool. It should then be trimmed and incased in aspic, using the same or a slightly larger bread-tin of the same shape. See Molding, page 323.—M. R.

199-* The steak should be moistened with the sauce so it will have a glazed appearance.

Chapter VI

VEGETABLES

General Directions. The simplest way of cooking vegetables is usually the best; but all kinds need seasoning or to be served with a sauce. They should be cooked only until tender. The time depends upon their freshness. The same vegetable sometimes takes twice the time to cook when wilted. They should be well washed in cold water to remove all dust and insects, and if wilted, should stand some time in it to refresh them. Green vegetables are put into salted boiling water, and cooked rapidly in an uncovered saucepan. This will preserve their color. Overcooking destroys both their color and appearance. When done they should be removed from the water at once and be well drained before the seasoning is added.

Serving. One vegetable only besides potato is served with a meat course, but cauliflower, stuffed tomatoes, asparagus, green corn, egg-plant, artichokes, or mushrooms may be served as a separate course.

Canned Vegetables When using canned vegetables, turn them onto a sieve or colander, and let water from the faucet run over them in order to remove the taste of the can which they sometimes have.

VEGETABLE CUTTERS.

• 1. Plane for cutting Saratoga Potatoes.
• 2. Potato Press for making potato rice.
• 3. Fluted knives for potato straws or fluted slices, and for potato curls.
• 4. Potato scoops for cutting balls.

BOILED POTATOES

Wash the potatoes well; take off only a thin paring, and drop them at once into cold water to prevent their discoloring. Have them of uniform size, or cut the larger ones into pieces the size of the small ones, so they will all be cooked at the same time, for after a potato is cooked it rapidly absorbs water and becomes soggy. If the potatoes are old or withered, put them on to cook in cold water; if fresh and firm, put them into boiling salted water, and boil slowly about thirty minutes, or until they can be easily pierced with a fork. Then at once drain off every drop of water; shake them in the pot a moment to expose all sides to the air; sprinkle with a little salt; cover the pot with a double cloth, and place it on the back of the range for a few minutes to evaporate all the moisture. If treated in this way the potatoes will be dry and mealy.

Violent boiling is likely to break the outside surface and make them ragged in appearance.

New potatoes are boiled with the skins on.

MASHED POTATOES

After the potatoes are boiled and dried as directed above, mash them at once over the fire and in the same pot in which they were boiled, so that they will lose no heat. Season them with salt, butter, and cream or milk; heat the milk and butter together; add them slowly, and beat the potatoes well with a fork or an egg-beater until they are very light and white. Turn them into a hot dish. Do not smooth the top.

POTATO CAKES

Mashed potato left over may be used for cakes. Add an egg to a cupful and a half of potato and beat them well together until light; form it into cakes or balls; roll them in flour and sauté in butter, or spread the mixture in a layer one inch thick; cut it into strips or squares and sauté; or put it into a well-buttered border mold; cover with greased paper, and bake for half an hour in a moderate oven. Let it stand in the mold for ten minutes; then turn onto a dish, and fill the center with any mince or with creamed fish. Mashed potato without egg will not hold its form when molded.

POTATO RICE

Press well-seasoned mashed potatoes through a colander or a potato press onto the center of a dish, leaving the little flakes lightly piled up. Serve chops or minced meat around the mound of potato.

POTATO SOUFFLÉ

To two cupfuls of smooth, well-seasoned, and quite moist mashed potatoes add the yolks of two eggs. When a little cooled stir in lightly the whites of two eggs beaten very stiff. Put the whole into a pudding-dish, and brown it in a quick oven.

POTATO ROSES

To two cupfuls of well-seasoned mashed potatoes, add the yolks of two eggs and white of one, and beat them well together. Place it in a pastry bag with a tube having a star-shaped opening (see illustration), and press it through. As the potato comes from the tube, guide it in a circle, winding it around until it comes to a point. The little piles of potato will resemble roses. Touch them lightly with a brush dipped in egg, and place a bit of butter on each one. Put them in the oven a moment to brown slightly. The edges touched by the egg will take a deeper color. Potato roses make a good garnish for meat dishes.

POTATO ROSES. (SEE PAGE 202.)

POTATO CROQUETTES

To two cupfuls of well-seasoned mashed potatoes add the beaten yolks of two eggs, a tablespoonful of chopped parsley, one and a half tablespoonfuls of butter (if none has been used in seasoning), a dash of cayenne and nutmeg; stir over the fire until the potato leaves the sides of the pan. When cold, form it into small croquettes, roll them in egg and bread-crumbs and fry them in hot fat to an amber color. Serve on a napkin (see frying croquettes, page 294). The croquette mixture may be made into balls enclosing minced meat. When used in this way serve with it a white sauce.

POTATO BALLS

With a potato scoop (see illustration) cut balls out of peeled raw potatoes, and drop them in cold water for half an hour. Put them into salted boiling water and boil for fifteen minutes, or until tender; drain off the water; cover with a cloth and let stand on the back of the range until dry. Serve them on a napkin, or pour over them white sauce, and sprinkle with parsley, or use them as a garnish. The pieces of potato left from cutting the balls can be boiled and mashed, so there is no waste.

POTATO OMELET

Cut cold boiled potatoes into dice a quarter of an inch square; mix them with enough white sauce to well moisten them.

Place a tablespoonful of butter in a frying-pan; when the butter is hot, put in the potatoes and sauté them until browned on the bottom, loosen them from the pan, and turn them like an omelet onto a flat dish; or this preparation may be put in a baking-dish, sprinkled with crumbs and grated cheese, then put in the oven to brown, and served in the same dish.

CREAMED POTATOES

Cut cold boiled potatoes that are a little underdone into dice or into slices one eighth of an inch thick. Put them in a saucepan with enough milk or cream to cover them, and cook until the potatoes have absorbed nearly all the milk; then to every two cupfuls of potato add one tablespoonful of butter, one half teaspoonful of salt, a dash of pepper, and, just before serving, a teaspoonful of parsley chopped very fine; or a white sauce may be made, using cream, if convenient, and the potatoes placed in it just long enough to heat them; or a cream sauce may be poured over hot boiled potatoes; then sprinkle with parsley.

BROILED POTATOES

Peel and cut the potatoes lengthwise into slices one quarter of an inch thick. Broil them on both sides over moderate heat until tender; spread each slice with butter, and sprinkle with salt and pepper. Serve very hot.

Or, use cold boiled potatoes. Dip each slice in melted butter; sprinkle with pepper and salt and broil three minutes on each side.

BAKED POTATOES

Select large potatoes of uniform size and shape. Wash and scrub them with a brush. Bake them in a hot oven about an hour, or until soft; press them to see if done, but do not pierce them with a fork; when soft break the skin in one place, and serve at once on a napkin. They become watery if kept.

STUFFED POTATOES

Select potatoes of equal size and shape, wash and scrub them well and bake them. While they are still hot cut a piece off the top of each, and with a spoon scoop out the potato, leaving the skin unbroken. Mash and season the potato, using a little hot milk and beating it well to make it light. Fill the potato skins with the mashed potato, letting it rise a little above the top of the skin. Place a piece of butter on the top of each, and put them in the oven to get well heated and slightly brown the tops; or cut the baked potatoes in two, lengthwise, and when the skins are filled, smooth the potato even with the skin; brush them with egg and set in the oven to glaze. (See illustration.)

STUFFED BAKED POTATOES. (SEE PAGE 204.)

POTATOES BAKED WITH MEAT

Pare the potatoes, and place them in the dripping-pan with the meat one hour before the meat is to be removed. Baste them with the drippings, and turn so all sides will be browned.

LYONNAISE POTATOES

Put one and a half tablespoonfuls of butter in a frying-pan. When melted add a scant tablespoonful of chopped onion; let it slightly color, then add two cupfuls of cold boiled potatoes cut into dice. Stir until the potato has absorbed all the butter, and become slightly browned; then sprinkle with salt, pepper, and a tablespoonful of chopped parsley. Mix well, and serve very hot.

FRIED POTATOES

Cold boiled potatoes are sliced, then put into a sauté-pan with butter, and cooked until browned on both sides. If rolled in flour they will form a crisp crust. Raw potatoes are sliced or cut into any shape, and put into cold water for half an hour. They are then well dried on a napkin, and immersed in hot fat until done. Too many must not be put in the basket at once, as it cools the fat (see frying, page 72). Fry them to an amber color; then drain, and place them on a paper in the oven until all are done. Serve them at once, as they lose their crispness if kept.

FRIED POTATO BALLS AND STRAWS

To make balls use a potato scoop; press it well into the potato before turning it. To make straws cut the potato into slices lengthwise, and then into strips, making each one about one eighth of an inch thick.

Slices or strips cut with a fluted knife are good forms for fried potatoes. Fry the potatoes in hot fat, using a basket. Fancy fried potatoes are used to garnish any broiled meat dish. There are many kinds of cutters to give different shapes to potatoes.

SARATOGA POTATOES

Cut the potatoes with a plane into slices as thin as paper if possible. Let them soak in cold water for a little time to wash out the starch; then put them into fresh water with a piece of ice to thoroughly chill them. Drain a few of the slices at a time, dry them on a napkin; put them in a frying basket and immerse them in smoking-hot fat. Keep them separated, and remove as soon as slightly colored. Turn them into a colander to drain, and sprinkle them with salt. When the second lot are fried turn those in the colander onto a paper in the open oven, and so on until all are done. Saratoga potatoes should be perfectly dry and crisp. They may be used hot or cold, and will keep for some time in a dry place. If wanted hot, place them in the oven a moment before serving.

PUFFED OR SOUFFLÉ POTATOES

Peel the potatoes; cut the sides square, and trim off the corners, so as to give an oval shape. With one even cut slice them one eighth of an inch thick the length of the potato; they must be all the same size and shape. Soak them in cold water for half an hour; dry them on a napkin, and fry them in fat which is only moderately hot until they are soft, but not colored. Remove and place them on a sieve to drain and cool. Then immerse them in hot fat, when they will puff into balls. Toss the basket, and remove any that do not puff. Sprinkle with salt, and serve them on a napkin, or as a garnish. Holland potatoes best suit this purpose; it is impossible to get the same result with most of the other varieties.

SWEET POTATOES

Wash and scrub the potatoes; put them in boiling water, and cook until they can be pierced with a fork; then pour off the water. Cover the pot with a cloth, and draw it to the side of the range to let the potatoes steam for ten minutes. Peel them before serving.

BAKED SWEET POTATOES

Wash and scrub the potatoes without breaking the skin. Bake until soft; then break the skin in one place, and serve at once.

BROWNED SWEET POTATOES

Cut cold boiled potatoes into slices one quarter of an inch thick. Sprinkle them with salt and pepper; spread with butter, and sprinkle with sugar. Place them in a hot oven to brown.

SWEET POTATO CROQUETTES

Follow the rule for potato croquettes given on page 202.

SWEET POTATO PURÉE

Mash thoroughly the boiled potatoes, and season them well with salt, pepper, and butter; add enough hot milk to moisten them. Serve it the same as mashed white potato; or put it in a pudding-dish, brush the top with egg, and brown it in the oven. Serve with it a tomato sauce, and use as a luncheon dish. Either boiled or baked potatoes may be used.

STEWED TOMATOES

If fresh tomatoes are used remove the skins by placing them in boiling water a few minutes; they will then peel off easily. Cut them in pieces, and stew in a granite-ware saucepan until tender. To one quart of tomatoes add one teaspoonful each of salt and sugar, one quarter teaspoonful of pepper, and a tablespoonful of butter. Thicken with a teaspoonful of cornstarch wet in cold water, or with one half cupful of cracker or bread-crumbs.

SCALLOPED TOMATOES

Season a can of tomatoes with one teaspoonful of salt, and one quarter teaspoonful of pepper. Spread a shallow baking dish with a thin layer of bread-crumbs; pour in the tomatoes, sprinkle over them a tablespoonful of sugar, and a few drops of onion juice. Cover the top with a cupful of bread-crumbs which have been moistened with a tablespoonful of melted butter. Bake in a hot oven for fifteen minutes. Serve in the same dish.

STUFFED TOMATOES

Select large, firm tomatoes; do not remove the skins; cut a small slice off the stem end, and scoop out the inside. Fill them with a stuffing made as follows: Put one tablespoonful of butter in a saucepan; when hot add one tablespoonful of onion chopped fine. Let it color slightly; then add three quarters of a cupful of any minced meat, chicken, or livers, one tablespoonful of chopped parsley, one cupful of bread-crumbs, the pulp taken from the tomatoes, one teaspoonful of salt, one quarter teaspoonful of pepper, and also an egg if desired. Stir it over the fire until it is consistent. Dust the inside of the tomatoes with salt and pepper, and fill them, letting the stuffing rise half an inch above the tomato, and place a piece of butter on it. The above amount of stuffing is enough for eight tomatoes. Cut slices of bread one half inch thick into circles the size of the tomatoes; dip them quickly in water, and place in a baking-pan. Place a tomato on each piece of bread, and bake in oven about fifteen minutes, or until the stuffing is browned. A brown sauce may be served with this dish. The meat may be omitted from the stuffing if desired. If convenient it is better to use oil instead of butter with tomatoes.

ROASTED TOMATOES

Peel the tomatoes; cut a piece off the top, and remove a little of the pulp. Put a piece of butter or a few drops of oil in each one; dust with salt and pepper, replace the top, sprinkle it with crumbs, pepper, and salt. Put a small piece of butter or a little oil on each one, and place on a slice of bread. Bake in oven fifteen to twenty minutes.

BROILED TOMATOES

Cut the tomatoes horizontally in two; leave the skins on. Place them on a broiler with the skin side down; dust with salt and pepper, and broil, without turning, over a moderate fire fifteen to twenty minutes, or until tender. Lay them on a hot dish, and spread each piece with either butter, oil, maître d’hôtel sauce, hot Mayonnaise or Béarnaise; or the tomatoes may be cut into thick slices, covered with oil, and then broiled, turning frequently.

TOMATO FARCI

Cut the tomatoes in halves; place them in a frying-pan, the open side down, in one half inch deep of hot fat. Move them about until they are cooked a little tender. Then lift them carefully without breaking, and place them side by side in a baking-dish. Pour a little sweet oil around them; sprinkle with chopped garlic, and parsley, salt, pepper, and cayenne. Bake in hot oven fifteen to twenty minutes. Serve in same dish.

GREEN PEAS

The flavor of peas, and also the time required for cooking them, depends very much upon their freshness. Put them into salted boiling water, and do not cover the saucepan; boil ten to twenty minutes, or until soft enough to be easily mashed. Drain off the water, and season with pepper, salt, and butter. Mix in the seasoning carefully with a fork, so as not to break the peas. Sometimes a little sugar improves them. Use plenty of water in boiling, and do not let them be overcooked, as this is as bad a fault as having them underdone. When canned peas are used turn them onto a sieve, and rinse them off with cold water (this will remove the taste of the can, which they sometimes have); add the seasoning, and let them become thoroughly heated. They do not require any more cooking.

PURÉE OF PEAS

Boil the peas until very tender; mash and press them through a sieve. Place them again in the saucepan, and stir into them enough hot milk, pepper and salt, to well moisten and season them; add also some butter, and a very little sugar.

Dried peas may be used in this way, but require soaking and long boiling. The purée makes a pretty garnish pressed through a pastry bag like potato roses (see page 202), or into a fancy border around a dish.

FORMS OF PURÉE FOR GARNISHING. (SEE PAGES 209, 210, AND 217.)

STRING BEANS

Remove carefully all the strings; cut the beans into one-quarter inch pieces, laying a number together, and cutting them at one time; or cut each bean lengthwise into four strips, and lay them evenly together. Place them in salted boiling water, and boil uncovered until tender; drain off the water, and season with salt, pepper, and butter, or mix with them just enough white sauce (page 277) to coat them well.

FLAGEOLETS

If the dried beans are used soak them several hours in cold water; then throw them into salted boiling water, and boil until tender, but not soft enough to break. Use plenty of water in boiling them, and drain well. Season with butter, salt, and pepper. If cooked right the beans will be glossy. They are good also as a purée, the same as purée of peas (see page 209).

LIMA BEANS

Put them into salted boiling water, and cook until tender, then drain off the water. Moisten them with butter, and season with salt and pepper; and add, if convenient, a little hot cream, or cover with white sauce.

SPINACH

Put a half peck of spinach into cold water to freshen; pick it over carefully, removing all the wilted and yellow leaves. Pass it through five changes of water to free it from grit. Put it in a saucepan; enough water will cling to it for the cooking. Cover the saucepan; stir occasionally so it does not burn. After fifteen minutes add a tablespoonful of salt, and cook five minutes longer; then turn it into a colander to drain; when it is dry chop it very fine. Put into a saucepan one and a half tablespoonfuls of butter, and one tablespoonful of flour. After they are a little cooked add a teaspoonful of salt, dash of pepper, and the spinach. Cook five minutes; then add a half cupful of cream or milk, and cook another five minutes. Stir constantly, to prevent burning. Taste to see if the seasoning is right. Serve either in a vegetable dish, or in the center of a dish with chops around it, or in bread boxes as shown in illustration; or press the spinach into individual timbale molds, place each form on a square of toast, and garnish the top of each one in imitation of a daisy by placing in the center some of the yolks of hard-boiled eggs which have been pressed through a sieve, and around this center a circle of the whites of the eggs chopped fine; or a thick slice of hard-boiled egg may be pressed into the top of each mold.

SPINACH SERVED IN CROUSTADES OR BREAD-BOXES.

SPINACH SOUFFLÉ

Take a cupful of spinach which has been prepared as directed above (any that is left over can be utilized in this way); mix with it the beaten yolk of an egg, and stir it over the fire until the egg is set. Let it cool. When ready to serve stir into it lightly the well-beaten whites of three eggs. Fill individual china cups or buttered paper boxes half full, and place them in a hot oven for ten to fifteen minutes. Serve at once. Like any soufflé, it will fall if not sufficiently baked, or if not served very promptly.

CHARTREUSE OF SPINACH OR OF CABBAGE

Boil a large carrot and turnip; cut them into slices lengthwise three eighths of an inch thick, then into strips of the same width. Butter well a tin basin, with slightly flaring sides, or a plain mold. Ornament the bottom with hard-boiled egg, or with fancy pieces of the vegetables. Around the sides of the mold place close together alternate strips of the carrot and turnip. If the mold is well buttered they will easily hold in place. Fill the center with spinach or with seasoned chopped cabbage, and press it down so it is quite firm; smooth the top and cut off the strips of vegetable so that they are even. Heat the chartreuse by placing the mold in a pan of hot water and putting both in the oven for a few minutes. Turn the chartreuse on a flat dish to serve. A white or a vinaigrette sauce goes well with this dish. Birds, veal cutlets, chops, chicken, or sweetbreads may be placed on top of the chartreuse if desired.

CHARTREUSE OF SPINACH. (SEE PAGES 83 AND 211.) Border of alternate strips of carrot and turnip. Top circles of carrot and turnip.

ASPARAGUS

Scrape the stalks; let them stand in cold water for half an hour; tie them again into a bundle and make them uniform in length; put them into salted boiling water and cook about twenty minutes or until tender, but not so soft as to be limp. Place the asparagus on buttered toast and remove the string. Serve with the asparagus, but separately, plain melted butter, a white, or a Hollandaise sauce. Cold boiled asparagus is served as a salad with plain French dressing (see page 375) or with cold Béarnaise sauce.

ASPARAGUS TIPS

Cut the asparagus stalks into pieces about an inch long, and as far down as tender. Cook them in salted boiling water. Drain and stir into them just enough white sauce to well coat them.

CABBAGE

Cabbage. Four vegetables are the result of the cabbage plant by cultivation. As the rose changes its character under the hand of the floriculturist, so it is with cabbage at the hand of the gardener. First is the cabbage, which is the leafy bud that stores up food for a flower the next year. Cauliflower. Second, the cauliflower, which is a cluster (corymb) of forced cabbage flowers. Brussels sprouts. Third, Brussels sprouts. The leaves are picked off, and small buds form along the stem; and fourth, kohlrabi, which is the leaves turned into a fleshy tuberous-like vegetable. Kohlrabi. In these results two of the phases, cauliflower and Brussels sprouts, are much esteemed, and are given rank with the best vegetables, while cabbage and kohlrabi have little favor, and are considered coarse and vulgar foods. The cabbage, however, if properly cooked, will be found an exceedingly palatable vegetable, which very closely resembles cauliflower.

BOILED CABBAGE

If this receipt is exactly followed, this much-despised vegetable will be found very acceptable, and its odor will not be perceptible through the house. Cut the cabbage into good-sized pieces, take off the outside leaves, and cut away the hard core. Wash it well in two changes of water, and place the pieces, open side down, on a colander to drain. Have a very generous amount of water in a large saucepan or pot; let it boil violently; add a tablespoonful of salt and one quarter teaspoonful of baking soda; put in the cabbage, one piece at a time, so as to check the boiling as little as possible. Let it cook for twenty-five minutes uncovered and boiling rapidly all the time. Push the cabbage under the water every five minutes. Turn it into a colander and press out all the water. Put into a saucepan one tablespoonful of butter, a heaping teaspoonful of flour, one half teaspoonful of salt and a dash of pepper; add slowly one half cupful of milk, and stir till smooth; then add the cabbage. Cut it into large pieces with a knife, and mix it lightly with the sauce. If the cabbage is free from water the sauce will adhere to it and form a creamy coating.

This receipt of Catherine Owen has been found most satisfactory.

CABBAGE WITH CHEESE

(Very Good.)

Boil the cabbage as directed above. Press out all the water and chop it. Make a white sauce of one tablespoonful each of butter and flour, one cupful of milk, one half teaspoonful of salt, dash of cayenne (see page 277). Spread a layer of cabbage on the bottom of a pudding-dish; cover it with white sauce; then add a layer of grated cheese. Make a second layer of cabbage, sauce, and cheese; cover the top with a layer of crumbs moistened with butter, and place it in the oven. When the sauce bubbles through the crumbs it is done. Serve in same dish.

SWEDISH CABBAGE

Slice the cabbage into thin shreds as for cold slaw; cook it in a generous amount of rapidly boiling water for fifteen minutes; then drain off the water; cover it with milk; add salt, pepper, and a bit of mace, and cook until tender, and until the milk has boiled away so that it only moistens the cabbage. Add a piece of butter, and serve.

HOT SLAW

Cut the cabbage into thin shreds as for cold slaw. (Use a plane if convenient.) Boil it until tender in salted fast-boiling water. Drain it thoroughly, and pour over it a hot sauce made of one tablespoonful of butter, one half teaspoonful of salt, dash of pepper and of cayenne, and one half to one cupful of vinegar, according to its strength. Cover the saucepan and let it stand on the side of the range for five minutes, so that the cabbage and sauce will become well incorporated.

BRUSSELS SPROUTS

Remove any wilted leaves from the outside of the sprouts, and let them stand in cold salted water from fifteen to twenty minutes, so that any insects there may be in them will come out. Put the sprouts into salted, rapidly boiling water, and cook uncovered fifteen or twenty minutes, or until tender, but not until they lose their shape. Drain them thoroughly in a colander; then place them in a saucepan with butter, pepper, and salt, and toss them until seasoned; or mix them lightly with just enough white sauce to coat them.

CAULIFLOWER

Trim off the outside leaves and cut the stalk even with the flower. Let it stand upside down in cold salted water for fifteen or twenty minutes to take out any insects there may be in it. Put it into a generous quantity of rapidly boiling salted water and cook it uncovered about twenty minutes or until tender, but not so soft as to fall to pieces. Remove any scum from the water before lifting out the cauliflower. If not perfectly white, rub a little white sauce over it. Serve with it a white, a Béchamel, or a Hollandaise sauce; or it may be served as a garnish to chicken, sweetbreads, etc., the little bunches being broken off and mixed with white sauce.

CAULIFLOWER AU GRATIN

Break the boiled cauliflower into small flowerets. Place them in a pudding-dish in alternate layers with white sauce and grated cheese. Cover the top with crumbs moistened with butter, and bake until the sauce bubbles through the crumbs.

EGG-PLANT

Cut the egg-plant into slices one quarter of an inch thick, after removing the skin. Sprinkle the slices with salt. Pile them one upon another on the back of a dish. Place on them a plate holding a weight; let it stand one hour to express the juice. Dip the slices in egg and crumbs, or in egg and flour, and sauté on both sides in lard or drippings.

STUFFED EGG-PLANT

Boil an egg-plant twenty to thirty minutes, or until tender. Cut it in two lengthwise, and take out the pulp, using care not to break the skin. Mash the pulp, and season it with butter, salt, and pepper; replace it in the skins; sprinkle with bread-crumbs moistened in butter, and place in the oven to brown.

STUFFED PEPPERS

Use green sweet peppers of uniform size. Cut a piece off the stem end, or cut them in two lengthwise, and remove the seeds and partitions. Put them in boiling water for five minutes to parboil. Fill each one with a stuffing made of equal parts of softened bread-crumbs and minced meat well seasoned with salt, butter, and a few drops of onion juice. Place them in a baking-dish with water, or better stock, half an inch deep, and bake in a moderate oven for half an hour. Serve them in the same dish if a suitable one is used; if not, remove them carefully to another dish.

CHESTNUT PURÉE

Remove the shells; boil ten minutes; then drain and remove the skins. Put them in boiling salted water, and cook until tender; then drain, mash, and press them through a colander. Season with butter, salt, and pepper; moisten with cream, or milk, or stock.

CELERY STEWED

Cut the celery into pieces one inch long. Boil in salted water until tender; drain and mix with a white sauce.

CELERY AU JUS

Cut heads of celery into pieces six inches long, leaving them attached to the root; remove the coarse branches, and trim the roots neatly. Parboil it for five minutes. Make a brown roux, using two tablespoonfuls each of butter and flour, one teaspoonful of salt, and one quarter teaspoonful of pepper, and dash of nutmeg. Add two cupfuls of stock when the roux is well browned; and in this, place the bunches of celery; cover and cook very slowly for twenty-five minutes. Remove the celery, and place it evenly on a dish. Strain the gravy; pour it around or over the celery.

CARROTS AND TURNIPS

Cut carrots and turnips into dice one quarter of an inch square, or with a small potato scoop cut them into balls. Boil them separately in salted water; drain and mix them carefully together. Stir lightly into them enough white sauce to moisten them well.

MACÉDOINE OF VEGETABLES

Cut a carrot and turnip into half inch dice, or with small vegetable-cutters cut them into fancy shapes or into small balls. Mix them in about equal proportions with green peas, flageolet beans, string-beans cut into half inch lengths, and small pieces of cauliflower. The vegetables should be boiled separately and well drained before being put together, and when prepared should be mixed lightly so as not to break them, and seasoned with butter, pepper, and salt, or be moistened with a Béchamel or a cream sauce. The macédoine may be used as a garnish for meat, or can be served separately in a vegetable dish. This mixture of vegetables may also be used for a salad. Sometimes the vegetables, instead of being mixed together, are placed in separate piles around the meat or on a flat dish, and then give a good effect of color.

DRIED BEANS

BOILED, BAKED, PURÉE, CROQUETTES

Wash the beans, and soak them over night. Boil them slowly until tender, changing the water several times. They are improved in flavor by boiling with them a small piece of salt pork, a bay-leaf, and onion. If they are to be baked remove them from the water when the skin will break easily; put them in a pipkin or bean pot, bury in them a piece of salt pork with the rind scored; sprinkle with salt and pepper. Pour over them a tablespoonful of molasses, and enough salted water to cover them. Cover the pot closely, and place it in a slow oven to cook for six to eight hours.

For a purée, boil the beans until tender; mash them through a colander. Season with butter, salt, and pepper; and add enough cream or stock to make them the right consistency. This is called “Purée Bretonne.” To use it for a garnish, press it through a pastry bag into forms like potato roses (see page 202), or put it into small fontage cups (see page 300), or on thin pieces of toast the size of a silver dollar. To make croquettes add a beaten egg to the purée, form it into small croquettes, roll them in egg and crumbs, and fry in hot fat.

BEETS

Wash beets well, but do not break the skin, or they will lose their color in boiling. Cook for one hour if young, for two to three hours if old. When done throw them into cold water, and remove the skins. Season with butter, salt, and pepper. Serve them whole if small; cut into slices if large.

SUMMER SQUASH

Wash; cut into small pieces; cook in salted boiling water for twenty minutes, or until tender. Drain thoroughly; mash, and press out all the water. Season with butter, pepper, salt, and cream if convenient.

PARSNIPS

Boil the parsnips one hour, or until tender; throw them in cold water, and remove the skins. Cut them in slices lengthwise one quarter of an inch thick. Sprinkle with salt and pepper. Dip in melted butter; then roll in flour, and sauté on both sides until browned. Or mash the boiled parsnips; season, and stir into them one tablespoonful of flour and one egg to bind them; form into small cakes, and sauté in drippings until browned on both sides.

CUCUMBERS

BOILED, STUFFED

Boiled: Peel the cucumbers, and cut them lengthwise into quarters. Boil them in salted water until tender. Make a white sauce (page 277), using cream instead of milk, if convenient. Place the well-drained cucumbers in the sauce, to be heated through; then sprinkle with chopped parsley, and serve.

Stuffed: Select large cucumbers of uniform size. Cut them in two lengthwise. With a spoon remove carefully the seeds, and fill the place with a stuffing made of equal parts of minced chicken, or any meat, and soft crumbs, seasoned, and moistened with one egg and a little stock. Round it over the top, and sprinkle with crumbs. Place the pieces in a pan with enough stock to cover the pan one half inch deep. Cook in a moderate oven one hour, or until the cucumbers are tender; replenish the stock in the pan if necessary. Remove them carefully to a hot dish. Thicken the gravy in the pan with a little cornstarch, and pour it around, not over them. This dish can be served as an entrée.

LETTUCE STEWED

Wash the lettuce carefully to remove the dust and any insects. Take off the wilted leaves, and cut the root even with the head. Tie the top together. Lay the heads side by side in a baking-pan; add enough stock to cover the pan one and a half inches deep. Cover, and place in a moderate oven to simmer for one half hour, or until the lettuce is soft; renew the stock if necessary. Lift the lettuce out with a fork, putting it under the middle; let it drain, and lay it double, as it will be over the fork, in a row on a hot dish. Season the gravy in the pan with butter, salt, and pepper; thicken it with cornstarch, or with a beaten egg, and serve it with the lettuce.

ONIONS

Put them in salted boiling water, and cook until tender; drain, and pour over them a white sauce, or melted butter, pepper, and salt. If browned onions are wanted for garnishing place them, after they are boiled tender, in a pan; sprinkle with salt, pepper, and a little sugar; and put them in a hot oven to brown.

STUFFED SPANISH ONIONS

Peel the onions. Scoop out from the top a portion of the center. Parboil them for five minutes, and turn them upside down to drain. Fill them with a stuffing made of equal parts of minced chicken, or meat, and soft bread-crumbs, chop fine the onion taken from the center, and add it to the mixture. Season it with salt and pepper, and moisten it with melted butter. Fill the onions heaping full, and sprinkle the tops with crumbs. Place them in a pan with an inch of water; cover, and let cook in an oven for an hour, or until tender, but not so long as to lose shape. Take off the cover the last five minutes, so they will brown very slightly.

CORN ON THE EAR

Strip off the husk and silk. Put into boiling water; cover, and boil ten to fifteen minutes. Do not salt the water, as it hardens the hull.

CORN MOCK OYSTERS

Cut down through the center of the grains, each row of green corn on the ear and with the back of a knife press out the pulp, leaving the hulls on the ear. To a pint of the pulp add two beaten eggs, one teaspoonful each of butter and salt, a dash of pepper, and enough flour to bind it. Roll it into small cakes, and sauté them in butter; or it may be dropped from a spoon into hot fat, making fritters. These may be made of canned corn, in which case use a little milk and sugar.

CANNED CORN

Turn it into a sieve, and let a little water run over it from the faucet. Put it into a shallow baking dish; add to one canful of corn one tablespoonful of butter, one half cupful of cream or milk, one half teaspoonful of salt, and a dash of pepper. Place in the oven to brown the top, and serve in the same dish.

SUCCOTASH

Mix equal parts of corn, cut from the ear, and any kind of beans; boil them separately; then stir them lightly together, and season with butter, salt, and pepper and add a little cream if convenient.

ARTICHOKES

Cut the stems off even with the leaves; remove the hardest bottom leaves, and cut off the top ones straight across, leaving an opening. Take out the inside, or choke. Wash well, and place upside down to drain. Put them into boiling water for half an hour, or until the leaves pull out easily; drain well, and serve on a napkin. They should be cut with a sharp knife into halves or quarters, and served with white, Béchamel, or Hollandaise sauce. The bottom and the base of the leaves only are eatable.

ARTICHOKE BOTTOMS

Remove all the leaves and choke. Trim the bottoms into good shape. Boil them in salted water until tender. Serve with Béchamel or Hollandaise sauce. Or cut the leaves close to the bottom, and divide it into quarters. Cook, and serve the same way.

Canned artichoke bottoms can be procured, which are very good.

Chapter VII

FARINACEOUS FOODS USED AS VEGETABLES

RECEIPTS FOR MACARONI AND CEREALS

TO BOIL RICE

Wash the rice well, and drain it. It must be washed in several waters, and until the floury coating, which is usually on rice, is all removed. This flour makes it pasty, and holds the grains together. Have a large saucepan of salted boiling water. Place it on the hottest part of the range, so it will boil violently. Sprinkle in the rice slowly, so as not to stop the boiling, and let it cook for fifteen to twenty minutes uncovered. At the end of fifteen minutes take out a few grains. If they are soft when pressed between the fingers, they are done. Then drain off every drop of water; sprinkle with salt; cover the pot with a napkin, using one thickness only—and set it on the side of the range to steam and become perfectly dry. Or the rice may be turned into a colander to drain, then placed in the open oven to dry. Use a large amount of water in proportion to the rice. Have it violently agitated all the time to keep the grains separated. Do not cook it too long, and do not stir or touch it while cooking. The cloth will not prevent the moisture escaping, and will help to keep it warm while it is drying. If these simple rules are observed, each grain will be separate and dry. Do not cover the dish in which it is served. Rice cooked in this way can be served in the place of potatoes.

RICE AND TOMATO

To a cupful of boiled rice add a half cupful of strained tomato sauce, which has been well seasoned with butter, salt, pepper, and bay-leaf. Toss them together, or mix lightly with a fork so as not to mash the grains. Serve as a vegetable.

PARCHED RICE

Boil rice as directed above, so each grain will be separate. Let it get cold, then separate the grains lightly with a fork on a flat dish. Put into a frying-pan just enough butter to cover the bottom of the pan; when it is hot add a little of the rice at a time, and sauté it to a delicate color. Shake the pan constantly to keep the grains separated. Remove the rice as it is done, and spread on a paper to dry in an open oven. The rice should not be greasy when served. This makes a good rice dish to serve as a vegetable with broiled meats.

FARINA BALLS

• ½ cupful of farina.
• 2 cupfuls of milk.
• ½ teaspoonful of salt.
• Dash of cayenne.
• 5 drops of onion juice.
• Yolk of 1 egg.

Cook the milk and farina in a double boiler for twenty to thirty minutes. Wet the farina with a little cold milk before stirring it into the boiling milk, so it will be smooth; add the salt, and cook to stiffness, or until the milk has evaporated, then add the cayenne, onion juice, and beaten yolk of egg. Stir well to mix, and to cook the egg; pour it onto a dish. When cold roll it into balls one inch in diameter; roll the balls in crumbs, then in egg (the white and yolk with one tablespoonful of water, beaten only enough to break), and again in white crumbs. Fry them in hot fat for one minute, or to a light amber color. Be sure the balls are completely coated with egg and crumbs, or they will break in frying. Any cold cereals can be used in this way. They make a very pretty dish. Serve on a napkin, or to garnish a meat dish.

FARINA BALLS. (SEE PAGE 223.)

FRIED HOMINY

Cut cold boiled hominy into slices one half inch thick, then into pieces of uniform size. Roll in flour, and sauté on both sides, or dip them in egg and crumbs, and fry in hot fat.

FRIED CORN MUSH

Pour well-boiled cornmeal mush (page 228) into a bread-tin or dish with straight sides, so it will cut in even slices. Make the mush the day before it is to be used, so it will have time to harden. Cut it in pieces one half inch thick, and into any shape desired, but have the pieces uniform. Roll each one in egg and flour, and fry in hot fat; or they may be rolled in milk, then in flour, and sautéd in butter. They should have a crust on both sides. It is good served as a vegetable with game, or as a breakfast dish with or without syrup.

MACARONI

General directions. The best macaroni is smooth, has a fine, close grain and clear yellow color. It is made of flour and water only, and when cooked needs the seasoning of a good sauce. It is generally mixed with cheese, but tomato, cream, or Béchamel sauces make at good combination. When macaroni is to be boiled in long pieces to be used for timbales, hold the pieces in a bunch, and lower them gradually into hot water. They will quickly soften, and can be turned into a circle in the saucepan. They must be removed when tender, and not cooked until they lose form. When done drain off the hot water, and pour on cold water for a few minutes; then lay them straight on a cloth.

SPAGHETTI

How to serve. Spaghetti is a small and more delicate form of macaroni. It is boiled until tender in salted water and is combined with cheese and with sauces the same as macaroni, and is usually left long. It makes a good garnish.

BAKED MACARONI, WITH CHEESE

Take as much macaroni as will half fill the dish in which it is to be served. Break it into pieces two and a half to three inches long. Put it into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Shake the saucepan frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding-dish with butter, salt, and grated cheese. If much cheese is liked, it may be put into the dish in two layers, alternating the seasoning with the macaroni. Cover it with milk, and bake until the milk is absorbed and the top browned. A tablespoonful or more of melted butter should be used to a half pound of macaroni. The macaroni called “Mezzani,” which is a name designating size, not quality, is the preferable kind for macaroni dishes made with cheese.

MACARONI AU GRATIN

Boil the macaroni as directed above. Drain it in a colander; then return it to the saucepan with butter and grated cheese. Toss over the fire until the butter is absorbed and the cheese melted. Serve at once before the cheese has time to harden.

A mixture of Parmesan and of Swiss cheese is often liked; the former strings when melted; the latter becomes liquid.

MACARONI WITH TOMATO OR OTHER SAUCES

Boil the macaroni as directed above; drain it in a colander; then return it to the saucepan, and mix it with tomato sauce, with cream sauce, or with Béchamel sauce; toss until they are well mixed; serve in a vegetable dish or as a garnish.

MACARONI WITH MINCED MEAT

Mix boiled macaroni with minced chicken or any meat, and moisten with white or brown sauce. The meat should be minced very fine. This makes a good luncheon dish.

RECEIPT FOR MACARONI

(FROM MRS. MASPERO.)

Put the macaroni into salted boiling water, and cook it twelve to fifteen minutes, or until it is tender. Do not let the water boil violently, as this breaks the macaroni. When it is cooked, drain off all the water, and cover the hot macaroni with grated cheese (Parmesan and Gruyère mixed). With two forks mix lightly the cheese with the macaroni. Turn it into the hot serving-dish, and pour over it the sauce given below. Serve at once.

SAUCE FOR MACARONI, FOR RISSOTTO, AND FOR POLENTA

Put into a saucepan one and a half tablespoonfuls of butter. Add a small onion chopped fine and a half clove of garlic. Cook until all are browned; then add three tablespoonfuls of water in which the macaroni was boiled, and a teaspoonful of beef extract. Add, also, three or four soaked mushrooms, and let it simmer for five minutes.

This amount of sauce is enough for a pound of macaroni.

The mushrooms given in this receipt are the dried cèpes, which can be bought by the pound at Italian groceries. They are the best, after the fresh mushrooms, to use for sauces. They should not be cooked longer than five minutes to give their best flavor.

SAUCE FOR MACARONI No. 2

(MRS. MASPERO.)

Make a sauce as directed for No. 1, using in place of the beef extract a cupful of chopped round of beef, and a cupful of tomatoes.

SAUCE FOR MACARONI No. 3

(MRS. MASPERO.)

When roasting an upper round of beef stick into it six cloves, a clove of garlic, and a few lardoons of pork. Sprinkle it well with salt and pepper. After the beef is roasted, turn the juice from the pan over the macaroni and cheese.

POLENTA

(MRS. MASPERO.)

Make a cornmeal mush; boil it for a long time, until it is firm and hard. Cut it in slices or leave it in one piece. Pour over it sauce No. 1 given above.

RISSOTTO

(MRS. MASPERO.)

Boil rice until tender, but not soft. The Italian rice must be used, as it does not get soft like the Carolina rice; when the rice is done, drain off the water and steam it dry; then add, while the rice is still on the fire, some mixed grated Parmesan and Swiss cheese. Turn them together lightly until the cheese has softened, then put it into the hot serving-dish, and cover with sauce No. 1 given above.

CEREALS

OATMEAL PORRIDGE