Stewed Endive

From Mrs. C. F. Aked

After the endive has been well picked and washed (it should be the broad-leaf kind), it must be slightly parboiled in 4 different waters, to destroy the bitterness peculiar to it; then boiled in salt and water until done, when it must be thrown into cold water, well squeezed, and chopped as fine as possible. Then put it into a stewpan upon a lump of butter; let it dry, then add a little thickened gravy, salt, and pepper, and 2 lumps of sugar. Let it stew gently for a quarter of an hour; then serve it under sweetbreads, or any dressed meat that you like.

Mushrooms A La Russe

From Mrs. C. F. Aked

Clean and wash the mushrooms; wipe dry, and if at all large cut in half. Put into a saucepan a lump of butter and when it is hot add to it mushrooms, seasoned with salt and pepper. Cover the pan and allow the mushrooms to saute very slowly until tender, shaking frequently. Ten minutes before serving strain the liquor from the mushrooms and add to it a large cupful of thick, rich, white sauce and half a cupful of sour cream. Put back with the mushrooms, add a pinch of chopped fennel. Make very hot and serve with fried sippets of bread.

Onions (Glace)

From Mrs. C. F. Aked

Peel 4 large onions and put them into a stewpan with a little salt, 1/2 pound of powdered sugar and 1 quart of strong broth. Set the pan in the oven and cook slowly from 6 to 8 hours. The broth should be reduced to a glaze.

Stuffed Peppers

From Miss Frances Jones

Cut the tops from the peppers and remove the seeds; chop fine some cold veal or chicken (already cooked); add a little mace, bread-crumbs, butter, salt and pepper, using some of the removed seeds. Mix together to a paste; then stuff the pepper. Replace tops which are held on by wooden toothpicks. Bake in oven, basting once in a while.

Peppers With Creamed Fish

From Mrs. J. H. Barnard

Parboil the peppers 10 minutes, then fill with creamed fish of any kind, seasoned with a tablespoonful of parsley. Then sprinkle with a layer of fine crumbs, dot with butter and brown lightly in a quick oven.

Potatoes And Cheese

From Mrs. Walter Macgavin

Cut potatoes in thin slices, butter a dish, put one layer of potatoes, a layer of butter, one of grated cheese; again put one layer of potatoes and so on until dish is full. See that the last layer is of cheese. Season with pepper and salt and bake one hour.

Baked Cream Potatoes

From Mrs. H. L. Dodge

Cut raw potatoes in very thin slices and put a layer of them in a buttered earthenware dish and cover the layer with pieces of butter and season well with pepper and salt. Then put in another layer and season in the same way, proceeding in this manner until dish is full. Over all pour a pint of cream or rich milk and set in oven to bake for half an hour.

N. B. - This makes a very nice lunch dish.