Miss Parloa's New Cook Book And Marketing Guide

Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books.

Title	Miss Parloa's New Cook Book And Marketing Guide
Author	Maria Parloa
Publisher	Dana Estes and Co
Year	1908
Copyright	1908, By Dana Estes and Co
Amazon	Miss Parloa's New Cook Book

Revised Edition of 1908

With up-to-date Treatises on Food, Working Appliances, and Sanitation.

By Maria Parloa, Principal Of The School Of Cooking In Boston J Author Of "The Appledore Cook Book," "First Principles Of Household Management And Cookery," " Camp Cookery," " Miss Parloa's Kitchen Companion," And " Young Housekeeper."

Illustrated.

Preface: When the author wrote the Appledore Cook Book, nine years ago, she had seen so many failures and so much consequent mortification and dissatisfaction as to determine her to give those minute direction...

Food, Working Appliances And Sanitation: In the up-to-date home some of the things that receive the most serious consideration are sanitation, food, and working appliances that shall give good results, reduce labor, and be sanitary. The o...

The Pure Food Law: The great value of this law to the people of this country can hardly be estimated. It means better health and greater efficiency among all classes. And it should mean higher moral standards in the bus...

Adulteration In Food: It prescribes that food shall be adulterated (including under the term both food, drink, and condiment): First. If any substance has been mixed and packed with it so as to reduce or injuriously a...

Misbranded Labels: It provides that articles covered by the act shall be deemed 'misbranded' , when the package or label shall bear any statement regarding the ingredients which shall be false or misleading in any part...

Household Bacteriology: Although the science of bacteriology was in its infancy twenty-five years ago, it has advanced so rapidly that it has revolutionized surgical and medical practice, and has done wonders for agriculture...

Molds And Molding: Every housekeeper is familiar with molds which, under favorable conditions of warmth and moisture, grow upon almost any kind of organic material. This is seen in damp, warm weather, when molds form in...

Sanitation And Sterilization: Knowing what we do of the nature and action of bacteria, yeasts and molds, we are able to protect our health and food from their destructive action. This can be done by sanitation and sterilization. ...

The Kitchen Finish And Appliances: In the building of the house the kitchen and pantries should come as near as possible to the ideal in convenient and sanitary arrangement. This part of the house should be planned by the housekeeper h...

Cooking Utensils: The cooking utensils are an important part of the kitchen furnishing. In fact, few people realize their influence on the quality of the food prepared in them. The essential qualities in a utensil a...

Marketing: Upon the amount of practical knowledge of marketing that the housekeeper has, the comfort and expense of the family are in a great measure dependent; therefore, every head of a household should acquir...

Beef: Beef is one of the most nutritious, and, in the end, the most economical, kinds of meat, for there is not a scrap of it which a good housekeeper will not utilize for food. As To Choosing It ...

The Hind Quarter: In Philadelphia they cut meat more as is done in Boston than they do in New York. The following diagram shows a hind quarter as it appears in Boston. In the other two cities the parts 1 and 13f are in...

Sirloin Steaks: Sirloin steaks are cut from all parts of the loin, beginning with the small end and finishing with the rump. In New York the rump steaks are also known as sirloin. In some places they do not cut tende...

Rump Steak: What in Boston and Philadelphia is called rump steak is in New York named sirloin. There are three methods of cutting a rump steak; two of these give a very fine steak, the third almost the poorest ki...

Bound Steaks: Plate No. 11 shows the round of beef with the aitch bone taken off; a, a, a, a, is the top of the round, b, b, b, b, the under part, where the aitchbone has been cut off, and c, c, c, c, the vein. Pla...

Tenderloin Steak: This is cut from the tenderloin, and costs from twenty-five cents to a dollar per pound. It is very soft and tender, but has hardly any flavor, and is not half as nutritious as one from a round or rum...

Sirloin: It will be remembered that plate No. 4 represents a loin of beef, showing the end which joined the ribs, also the kidney suet. No. 12 represents the same loin, showing the end which joined the rump. T...

Ribs: Plate No. 14 represents the first five ribs cut from the back half where it joins the tip of the sirloin, and shows the end that joined. This cut is considered the best of the rib roasts. For family u...

Fore Quarter: The fore quarter is first cut into two parts, the back halt and the rattle-ran, and these are then cut into smaller pieces for the different modes of cooking. Diagram No. 16 represents a fore quarter....

The Rattle-Ran: The whole of lower half of the fore quarter is often called the rattle-ran. Diagram No. 17 shows this, and the table following gives the name of the separate cuts : Diagram No. 17. The Rat...

Mutton: Mutton is very nutritious and easily digested. The best quality will have clear, hard, white fat, and a good deal of it; the lean part will be juicy, firm and of a rather dark red color. When there is...

Lamb: Lamb is cut and sold like mutton. Being much smaller, however, a hind or fore quarter is not too large for a good-sized family. Lamb will not keep as long as mutton, for, being juicy, it taints more r...

Veal: The calf being so much larger than the sheep, the fore and hind quarters are not cooked together, and for an ordinary family both are not purchased. The animal is, however, cut into the same parts as ...

Pork: Pork, although not so much used in the fresh state as beef, mutton, lamb, etc., is extensively employed in the preparation of food. It is cut somewhat like mutton, but into more parts. Fresh young por...

Poultry And Game: Chickens All fowl less than a year old come under this head. The lower end of the breast-bone in a chicken is soft, and can be bent easily. The breast should be full, the lean meat white, and the f...

Fish: To fully describe all the kinds of fish found in our markets would require too much space and is unneccessary, but a list of those of which there is usually a supply is given, that housekeepers may kn...

Fish. Part 2: Sea-Bass This fish, weighing from half a pound to six or seven pounds, is very fine, and is in season nearly all the year. It is best in March, April and May. Rock-Bass The weight of rock...

Fish. Part 3: Hard-Shell Crabs These are in the market all the year. They are sold alive and, also, like the lobster, boiled. Near the coast of the Southern and Middle States they are plenty and cheap, but in th...

Buying Vegetables: Every good housekeeper will supply her table with a variety of vegetables all the year round. One can hardly think of a vegetable, either fresh or canned, that cannot be had in our markets at any seas...

Buying Vegetables. Part 2: Asparagus Asparagus, from hot houses and the South, begins to come into the market in March and April. It is then costly, but in May and June is abundant and quite cheap. About the last of June it ...

Buying Vegetables. Part 3: Lettuce Lettuce is found in the market all the year round, being now raised in hot houses in winter. It then costs two and three times as much as in summer; still, it is not an expensive salad. The...

Sweet Herbs: The housekeeper in large cities has no difficulty in finding all the herbs she may want, but this is not so in small towns and villages. The very fact, however, that one lives in a country place sugge...

Groceries: The manner in which a housekeeper buys her groceries must depend upon where she lives and how large her family is. In a country place, where the stores are few and not well supplied, it is best to buy...

Groceries. Continued: Cracked Wheat This is the whole wheat just crushed or cut like the coarse oat meal, but unlike the meal. It will keep a long time. It is cooked the same as oat meal. That which is cut makes a hands...

Care Of Food: A great saving is made by the proper care and use of cooked and uncooked food. The first and great consideration is perfect cleanliness. The ice chest and cellar should be thoroughly cleaned once a we...

Kitchen Furnishing. Stove, Or Range?: The question often arises, even with old housekeepers, Which shall it be - a stove or a range? There are strong points in favor of each. For a small kitchen the range may be commended, because it occu...

Gas And Oil Stoves: During the hot weather a gas or oil stove is a great comfort. The Sun Dial, manufactured by the Goodwin Gas Stove Co., Philadelphia, is a perfect gem, roasting, baking, broiling, etc., as well as ...

Refrigerators: The trouble with most refrigerators is that the food kept in them is apt to have a peculiar taste. This is owing in a great measure to the wood used in the construction of the interior and for the she...

Kitchen Utensils: The following is a list of utensils with which a kitchen should be furnished. But the housekeeper will find that there is continually something new to be bought. If there be much fancy cooking, there ...

Soups: Remarks On Soup Stock There is a number of methods of making soup stocks, and no two will give exactly the same results. One of the simplest and most satisfactory is that of clear stock or bouillon...

Soups. Part 2: Mixed Stock Put the trimmings of your fresh meats and the bones and tough pieces left from roasts or broils into the soup pot with one quart of water to every two pounds of meat and bones. When it ...

Soups. Part 3: Consomme A La Royale Two eggs, two table-spoonfuls of milk, one-fourth of a tea-spoonful of salt. Beat eggs with a spoon, and add milk and salt. Turn into a buttered cup, and place in a pan of warm...

Soups. Part 4: Mulligatawney Soup, No. 2 Chicken or turkey left from a former dinner, bones and scraps from roast veal, lamb or mutton, four quarts of waver, four stalks of celery, four table-spoonfuls of butter,...

Soups. Part 5: Scotch Broth Two pounds of the scraggy part of a neck of mutton Cut the meat from the bones, and cut off all the fat. Then cut meat into small pieces and put into soup pot with one large slice o...

Soups. Part 6: Okra Soup, No. 2 One pint of green okra, one of green peas, one of green corn, cut from the cob, half a pint of shell beans, two onions, four stalks of celery, two ripe tomatoes, one slice of carro...

Soups. Part 7: Giblet Soup The giblets from two or three fowl or chickens, any kind of stock, or if there are remains of the roast chickens, use these; one large onion, two slices of carrot, one of turnip, two st...

Soups. Part 8: Onion Soup One quart of milk, six large onions, yolks of four eggs, three table-spoonfuls of butter, a large one of flour, one cup-ful of cream, salt, pepper. Put the butter in a frying-pan. Cut th...

Soups. Part 9: Cream Of Celery Soup A pint of milk, a table-spoonful of flour, one of butter, a head of celery, a large slice of onion and small piece of mace. Boil celery in a pint of water from thirty to forty-...

Soups. Part 10: Lobster Soup With Milk Meat of a small lobster, chopped fine; three crackers, rolled fine, butter-size of an egg, salt and pepper to taste and a speck of cayenne. Mix all in the same pan, and add, ...

Soups. Part 11: Corn Soup One pint of grated green corn, one quart of milk, one pint of hot water, one heaping table-spoonful of flour, two table-spoonfuls of butter, one slice of onion, salt and pepper to taste. ...

A General Chapter On Fish: It may seem as if a small number of recipes has been given, but the aim has been to present under the heads of Baking, Boiling, Broiling, Frying and Stewing such general directions that one cannot be ...

Boiled Fish: A general rule for boiling fish, which will hold good for all kinds, and thus save a great deal of time and space, is this; Any fresh fish weighing between four and six pounds should be first washed i...

Boiled Haddock With Lobster Sauce: The same as cod. In fact, all kinds of fish can be served in the same manner; but the lighter are the better, as the sauce is so rich that it is not really the thing for salmon and blue fish. Many of ...

Baked Fish: As for the boiled fish, a general rule, that will cover all kinds of baked fish, is herewith given : A fish weighing about five pounds; three large, or five small, crackers, quarter of a pound of salt...

Broiled Fish: Bluefish, young cod, mackerel, salmon, large trout, and all other fish, when they weigh between half a pound and four pounds, are nice for broiling. When smaller or larger they are not so good. Always...

Common Fish Balls: One pint of finely-chopped cooked salt fish, six medium-sized potatoes, one egg, one heaping table-spoonful of butter, pepper, two table-spoonfuls of cream, or four of milk. Pare the potatoes, and put...

Salt Codfish, In Puree Of Potatoes: Six large potatoes, one pint and one cupful of milk, two table-spoonfuls of butter, a small slice of onion (about the size of a silver quarter), one pint of cooked salt codfish, salt, pepper, one larg...

Fish Au Gratin: Any kind of light fish - that is, cod, cusk, flounder, etc. Skin the fish by starting at the head and drawing down towards the tail; then take out the bones. Cut the fish into pieces about three inche...

Fish Recipes: Court-Bouillon This preparation gives boiled fish a better flavor than cooking in clear water does. Many cooks use wine in it, but there is no necessity for it. Four quarts of water, one onion, one...

Fish Recipes. Part 2: How To Cook Salt Codfish The fish should be thoroughly washed, and soaked in cold water over night. In the morning change the water, and put on to cook. As soon as the water comes to the boiling po...

Fish Recipes. Part 3: Cusk, A La Creme A cusk, cod or haddock, weighing five or six pounds; one quart of milk, two table-spoonfuls of flour, one of butter, one small slice of onion, two sprigs of parsley, salt, pepper. ...

Stewed Fish: Six pounds of any kind of fish, large or small; three large pints of water, quarter of a pound of pork, or, half a cupful of butter; two large onions, three table-spoonfuls of flour, salt and pepper t...

Fried Fish: All small fish, like brook trout, smelts, perch, etc., are best fried. They are often called pan-fish for this reason. They should be cleaned, washed and drained, then well salted, and rolled in flour...

Smelts: Smelts A La Tartare Clean the smelts by drawing them between the finger and thumb, beginning at the tail. This will press out the insides at the opening at the gills. Wash them, and drain in the co...

Eels: Eels A La Tartare Cut the eels into pieces about four inches long. Cover them with boiling water, in which let them stand five minutes, and then drain them. Now dip in beaten egg, which has been we...

Oysters: On The Half Shell Not until just before serving should they be opened. Mar-ketmen often furnish some one to do this. Six large oysters are usually allowed each person. Left in half the shell, they ...

Oysters. Part 2: Oyster Saute Two dozen large, or three dozen small, oysters, two table-spoonfuls of butter, four of fine cracker crumbs, salt, pepper. Let the oysters drain in the colander. Then season with salt a...

Oysters. Part 3: Escaloped Oysters Two quarts of oysters, half a cupful of butter, half a cupful of cream or milk, four teaspoonfuls of salt, half a teaspoonful of pepper, two quarts of stale bread crumbs, and spic...

Lobster: Lobster, to be eatable, should be perfectly fresh. One of the tests of freshness is to draw back the tail, for if it springs into position again, it is safe to think the fish good. The time of boiling...

Lobster. Continued: Broiled Lobster Split the meat of the tail and claws, and season well with salt and pepper. Cover with soft butter and dredge with flour. Place in the broiler, and cook over a bright fire until a d...

Other Shell-Fish: Stewed Terrapins Put them into boiling water, and boil rapidly for ten or fifteen minutes, or until the nails will come out and the black skin rub off - the time depending upon the size of the fish...

Boiling Meat: All pieces, unless very salt, should be plunged into boiling water, and boiled rapidly for fifteen minutes, to harden the albumen that is on the outside, and thus keep in the juices. The kettle should...

Roasting Meat: There are two modes of roasting: one is to use a tin kitchen before an open fire, and the other and more common way is to use a very hot oven. The former gives the more delicious favor, but the second...

Roasting In The Oven: Prepare the meat as before. Have a rack that will fit loosely into the baking-pan. Cover the bottom of the pan rather lightly with flour, put in rack, and then meat. Place in a very hot oven for a few...

Roast Beef, With Yorkshire Pudding: A rib or sirloin roast should be prepared as directed for roasting. When within three-quarters of an hour of being done, have the pudding made. Butter a pan like that in which the meat is being cooked...

Fillet Of Veal, Roasted: About eight or ten pounds of the fillet, ham force-meat (see rule for force-meat), half a cupful of butter, half a tea-spoonful of pepper, two table-spoonfuls of salt, two lemons, half a pound of salt...

Broiling Meat: The fire for broiling must be clear, and for meats it must be hotter and brighter than for fish. Coals from hard wood or charcoal are best, but in all large towns and cities hard coal is nearly always...

Braised Beef: Take six or eight pounds of the round or the face of the rump, and lard with quarter of a pound of salt pork. Put six slices of pork in the bottom of the braising pan, and as soon as it begins to fry,...

Leg Of Lamb A La Francaise: Put a leg of lamb, weighing about eight pounds, in as small a kettle as will hold it. Put in a muslin bag one onion, one small white turnip, a few green celery leaves, three sprigs each of sweet marjo...

Braised Breast Of Lamb: With a sharp knife, remove the bones from a breast of lamb; then season it well with salt and pepper, and roll up and tie firmly with twine. Put two table-spoonfuls of butter in the braising-pan, and ...

Irish Stew: About two pounds of the neck of mutton, four onions, six large potatoes, salt, pepper, three pints of water and two table-spoonfuls of flour. Cut the mutton in handsome pieces. Put about half the fat ...

Toad In The Hole: This is an English dish, and a good one, despite the unpleasant name. One pound of round steak, one pint of milk, one cupful of flour, one egg, and salt and pepper. Cut the steak into dice. Beat the e...

Scotch Roll: Remove the tough skin from about five pounds of the flank of beef. A portion of the meat will be found thicker than the rest. With a sharp knife, cut a thin layer from the thick part, and lay upon the...

Boned Turkey: Get a turkey that has not been frozen (freezing makes it tear easily). See that every part is whole; one with a little break in the skin will not do. Cut off the legs, in the joints, and the tips of t...

Roast Chicken: Clean the chicken, and stuff the breast and part of the body with dressing made as follows : For a pair of chickens weighing between seven and eight pounds, take one quart of stale bread (being sure n...

Pigeons In Jelly: Wash and truss one dozen pigeons. Put them in a kettle with four pounds of the shank of veal, six cloves, twenty-five pepper-corns, an onion that has been fried in one spoonful of butter, one stalk of...

How To Clean And Truss Poultry: First singe, by holding the bird over a blazing paper. It is best to do this over the open stove, when all the particles of burnt paper will fall into the fire. Next open the vent and draw out the int...

Poultry And Game Recipes: Fowl And Pork Clean and truss, pin in the floured cloth and put into water in which one pound of rather lean pork has been boiling three hours. The time of cooking depends upon the age of the fowl....

Poultry And Game Recipes. Continued: Roast Duck Ducks, to be good, must be cooked rare : for this reason it is best not so stuff. If, however, you do stuff them, use the goose dressing, and have it very hot. The better way is to cut a...

Quail: Larded Quail The directions for cooking and serving are the same as those for grouse, only that quails cook in fifteen minutes. All dry-meated birds are cooked in this way. The question is sometime...

Small Birds: Broiled Small Birds All small birds can be broiled according to the directions for quail, remembering that for extremely small ones it takes a very bright fire. As the birds should be only browned,...

Pigeons: Broiled Pigeons Prepare, cook and serve the same as quail. They should be young for broiling, squabs being the best. Potted Pigeons Clean and wash one dozen pigeons. Stand them on their n...

Venison: Saddle Of Venison Carefully scrape off the hair, and wipe with a damp towel. Season well with salt and pepper, and roll up and skewer together. Rub thickly with soft butter and dredge thickly wit...

Turkey: Boiled Turkey With Celery Chop half a head of celery very fine. Mix with it one quart of bread crumbs, two scant table-spoonfuls of salt, half a teaspoonful of pepper, two heaping table-spoonfuls o...

Chicken: Chicken A La Matelote Cut up an uncooked chicken. Rub in butter and flour, and brown in an oven. Fry in four table-spoonfuls of chicken fat or butter, for about twenty minutes, a small carrot, onio...

Rabbit: Roast Rabbit First make a stuffing of a pound of veal and a quarter of a pound of pork, simmered two hours in water to cover; four crackers, rolled fine; a table-spoonful of salt, a scant tea-spoon...

Fillet Of Beef, Larded: The true fillet is the tenderloin, although sometimes one will see a rib roast, boned and rolled, called a fillet. A short fillet, weighing from two and a half to three pounds (the average weight from...

Fillet Of Beef In Jelly: Trim a short fillet, and cut a deep incision in the side, being careful not to go through to the other side or the ends. Fill this with one cupful of veal, prepared as for quenelles, and the whites of...

Alamode Beef: Six pounds of the upper part, or of the vein, of the round of beef, half a pound of fat salt pork, three table-spoonfuls of butter, two onions, half a carrot, half a turnip, two table-spoonfuls of vin...

Chicken Pie: One fowl weighing between four and five pounds, half the rule for chopped paste (see chopped paste), three pints or water, one-fourth of a teaspoonful of pepper, one table-spoonful of salt (these last...

Pasties Of Game And Poultry: Make three pints of force-meat. (See force-meat for game.)' Cut all the solid meat from four grouse. Lard each piece with very fine strips of pork. Put half a cupful of butter and a finely-cut onion i...

Cold Game Pie: Make three pints of force-meat. (See force-meat for game.) Cut all the meat from two partridges or grouse, and put the bones on to boil with three quarts of water and three pounds of a shank of veal. ...

Pate De Foies Gras: Make a paste with one quart of flour, as for raised pies, and put away in a cool place. Put four fat goose livers in a pint of sweet milk for two or three hours, to whiten them. Chop very fine two pou...

Chartreuse Of Chicken: Make the force-meat as for quenelles of chicken. Simmer two large chickens in white stock for half an hour. Take up, and let cool. Have a pickled tongue boiled tender. Cut thin slices from the breast ...

Chartreuse Of Chicken And Macaroni: One large fowl, about four and a half or five pounds, boiled tender; half a box of gelatine, one cupful of broth in which the chicken was boiled, one cupful of cream, salt, pepper, fourteen ounces of ...

Galatine Of Turkey: Bone the turkey, and push the wings and legs inside of the body. Make three pints of ham force-meat. Cut a cold boiled tongue in thin slices. Season the turkey with salt and pepper, and spread on a bo...

Chicken In Jelly: For each pound of chicken, a pint of water. Clean the chicken, and put to boil. When it comes to a boil, skim carefully; and simmer gently until the meat is very tender -about an hour and a half. Take...

Chicken Chaud Froid: Skin two chickens, and cut in small pieces as for serving. Wash, and put them in a stew-pan with enough white stock to cover, and one large onion, a clove, half a blade of mace, a bouquet of sweet her...

Chicken Quenelles: One large chicken or tender fowl, weighing about three pounds; six table-spoonfuls of butter, one table-spoonful of chopped salt pork, three eggs, one teaspoonful of onion juice, one of lemon juice, h...

Salmis Of Game: Take the remains of a game dinner, say two or three grouse. Cut all the meat from the bones, in as handsome pieces as possible, and set aside. Break up the bones, and put on to boil with three pints o...

Cutlets Served In Papillotes: Fold and cut half sheets of thick white paper, about the size of commercial note, so that when opened they will be heart-shaped. Dip them in melted butter and set aside. After trimming all the fat fro...

Fritter: Fritter Batter One pint of flour, half a pint of milk, one table-spoonful of salad oil or butter, one teaspoonful of salt, two eggs. Beat the eggs light. Add the milk and salt to them. Pour half of...

Croquettes: Care and practice are required for successfully making croquettes. The meat must be chopped fine, all the ingredients be thoroughly mixed, and the whole mixture be as moist as possible without spoilin...

Croquettes. Continued: Oyster Croquettes Half a pint of raw oysters, half a pint of cooked veal, one heaping table-spoonful of butter, three table-spoonfuls of cracker crumbs, the yolks of two eggs, one table-spoonful of...

Beef Entrees: Fillet Of Beef A La Hollandaise Trim and cut the short fillet into slices about half an inch thick. Season these well with salt, and then lay in a pan with six table-spoonfuls of butter, just warm ...

Beef Entrees. Part 2: Cannelon Of Beef, No. 2 Two pounds of the round of beef, the rind of half a lemon, three sprigs of parsley, one teaspoonful of salt, barely one-fourth of a teaspoonful of pepper, a quarter of a nut...

Veal Entrees: Veal Olives These are made in the same manner, except that a dressing, like chicken dressing, is made for them. For one and a half pounds of veal take three crackers, half a table-spoonful of butte...

Ox Entrees: Stewed Ox Tails Two ox tails, three table-spoonfuls of butter, two of flour, one large onion, half a small carrot, three slices of turnip, two stalks of celery, two cloves, a pint and a half of sto...

Chicken Entrees: Chicken Fillets, Larded And Breaded Lard the fillets, having four fine strips of pork for each one, and season with salt and pepper. Dip in beaten egg and in fine bread crumbs. Fry ten minutes in b...

Mutton Entrees: Ragout Of Mutton Three pounds of any of the cheap parts of mutton, six table-spoonfuls of butter, three of flour, twelve button onions, or one of the common size; one large white turnip, cut into l...

Entrees: Stewed Steak With Oysters Two pounds of rump steak, one pint of oysters, one table-spoonful of lemon juice, three of butter, one of flour, salt, pepper, one cupful of water. Wash the oysters in the...

Tongue: Braised Tongue Wash a fresh beef tongue, and, with a trussing needle, run a strong twine through the roots and end of it, drawing tightly enough to have the end meet the roots; then tie firmly. Cov...

Vol-Au-Vent: Large Vol-Au-Vent Make puff or chopped paste, according to the rule given, and let it get chilled through; roll it again four times, the last time leaving it a piece about seven inches square. Put ...

Patties: Make puff paste as directed. (See puff paste.) After it has been rolled four times, put it on ice to harden. When hard, roll again twice. The last time leave the paste about an inch thick. Put in the ...

Sweetbreads: Sweetbreads are found in calves and lambs. The demand for calves' sweetbreads has grown wonderfully within the past ten years. In all our large cities they sell at all times of the year for a high pri...

Pancakes: Six eggs, a pint of milk, one heaping teaspoonful of salt, one cupful of flour, one table-spoonful of sugar, one of melted butter or of salad oil. Beat the eggs very light, and add the milk. Pour one-...

Salads: A salad should come to the table fresh and crisp. The garnishes should be of the lightest and freshest kind. Nothing is more out of place than a delicate salad covered with hard-boiled eggs, boiled be...

Salads. Part 2: Cream Salad Dressing Two eggs, three table-spoonfuls of vinegar, one of cream, one teaspoonful of sugar, one-fourth of a teaspoonful of salt, one-fourth of a teaspoonful of mustard. Beat two eggs w...

Salads. Part 3: Salad Dressing Without Oil The yolks of four uncooked eggs, one table-spoonful of salt, one heaping teaspoonful of sugar, one heaping teaspoonful of mustard, half a cupful of clarified chicken fat,...

Salads. Part 4: Lobster Salad Cut up and season the lobster the same as chicken. Break the leaves from a head of lettuce, one by one, and wash them singly in a large pan of cold water. Put them in a pan of ice wat...

Salads. Part 5: Salads Of Fish All kinds of cooked fish can be served in salads. Lettuce is the best green salad to use with them, but all green vegetables, when cooked and cold, can be added to the fish and dress...

Salads. Part 6: Cucumber Salad Cut about one inch off of the point of the cucumber, and pare. (The bitter juice is in the point, and if this is not cut off before paring, the knife carries the flavor all through t...

Salads. Part 7: Cooked Vegetables In Salad Nearly every kind of cooked vegetables can be served in salads. They can be served separately or mixed. They must be cold and well drained before the dressing is added. A...

Meat And Fish Sauces: Brown Sauce One pound of round beef, one pound of veal, cut from the lower part of the leg; eight table-spoonfuls of butter, one onion, one large slice of carrot, four cloves, a small piece of ma...

Meat And Fish Sauces. Part 2: Bechamel Sauce One pint of white sauce, one pint of rich cream, salt, pepper. Let the sauce and cream come to a boil separately. Mix them together, and boil up once. Strain, and serve. Cream...

Meat And Fish Sauces. Part 3: Supreme Sauce Add to one pint of white sauce three finely-chopped mushrooms, the juice of half a lemon and one table-spoonful of butter. Simmer all together ten minutes. Rub through the strainer an...

Meat And Fish Sauces. Part 4: Brown Mushroom Sauce One forty-cent can of French mushrooms, two cupfuls of stock, two table-spoonfuls of flour, four of butter, salt, pepper. Melt the butter. Add the flour, and stir until a very ...

Meat And Fish Sauces. Part 5: Lobster Sauce One small lobster, four table-spoonfuls of butter, two of flour, one-fifth of a teaspoonful of cayenne, two table-spoonfuls of lemon juice, one pint of boiling water. Cut the meat int...

Meat And Fish Sauces. Part 6: Curry Sauce One table-spoonful of butter, one of flour, one teaspoon-ful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to taste. Cut the onion fine, and fry ...

Force-Meat And Garnishes: Force-Meat For Game One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three table-sp...

Force-Meat And Garnishes. Continued: Marinade For Fish One quart of cider, two slices of carrot, one large onion, four cloves, a bouquet of sweet herbs, two table-spoonfuls of butter, two of salt, half a teaspoonful of pepper and the ...

Vegetables: All green vegetables must be washed thoroughly in cold water and dropped into water which has been salted and is just beginning to boil. There should be a table-spoonful of salt for every two quarts o...

Vegetables. Part 2: Asparagus With Cream Have the asparagus tied in bundles. Wash, and plunge into boiling water in which there is a teaspoonful of salt for every quart of water. Boil rapidly for fifteen minutes. Take...

Vegetables. Part 3: Corn Oysters One cupful of flour, half a cupful of melted butter, three table-spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, one pint of grated corn. Pour the c...

Potatoes: No other vegetable is in America so commonly used and abused. The most inexperienced housekeeper takes it as a matter of course that she or her cook cannot fail of boiling potatoes properly. The time ...

Potatoes. Part 2: Potato A La Royale One pint of hot boiled potatoes, a generous half cupful of cream or milk, two table spoonfuls of butter, the whites of four eggs and yolk of one, salt and pepper to taste. Beat t...

Potatoes. Part 3: Potato Balls Fried In Butter Cut little balls from cooked potatoes with the vegetable scoop. After all the salt has been washed from one cupful of butter (chicken fat will do instead), put this in ...

Potatoes. Part 4: Stewed Potatoes One quart of cold boiled potatoes, cut into little dice; one pint and a half of milk, one table-spoonful of parsley, one of flour, two of butter, salt, pepper. Put the potatoes in t...

Macaroni: Plain Boiled Macaroni Two quarts of boiling water, one table-spoonful of salt, and twelve sticks of macaroni. Break and wash the macaroni, throw it into the salt and water, and boil rapidly for twe...

Tomatoes: Stuffed Tomatoes Twelve large, smooth tomatoes, one teaspoonful of salt, a little pepper, one table-spoonful of butter, one of sugar, one cupful of bread crumbs, one teaspoonful of onion juice. Arr...

Onions: Baked Onions Peel large onions, and boil one hour in plenty of water, slightly salted. Butter a shallow dish or a deep plate, and arrange the onions in it. Sprinkle with pepper and salt, put a teas...

Parsnips: Parsnips Fried In Butter Scrape the parsnips, and boil gently forty-five minutes. When cold, cut in long slices about one-third of an inch thick. Season with salt and pepper. Dip in melted butter a...

Cauliflower: Cauliflower With Cream Sauce Take off the green leaves and the stalk of the cauliflower. Wash, and put on to cook in boiling water. Boil gently for half an hour. Turn off the water, and add one pin...

Celery: Stewed Celery With Cream Sauce Wash and scrape the tender white part of two heads of celery. Cut them in pieces about two inches long. Cover with boiling water and simmer gently half an hour. Seaso...

Okra: Stewed Okra After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning (about a cupful to a quart of the okra) and a teaspoonful of salt. Simmer gently...

Pies And Puddings: Puff Paste One quart of pastry flour, one pint of butter, one table-spoonful of salt, one of sugar, one and a quarter cupfuls of ice water. Wash the hands with soap and water, and dip them first in...

Pies And Puddings. Continued: How To Make A Pie Butter the pie plate (tin is the best), and cover with paste that has been rolled very thin. Roll a strip of paste long enough to go around the plate, and cut in strips an inch wi...

Hot Puddings: Custard Souffle Two scant table-spoonfuls of butter, two table-spoonfuls of flour, two table-spoonfuls of sugar, one cupful of milk, four eggs. Let the milk come to a boil. Beat the flour and butte...

Hot Puddings. Part 2: Ground Rice Pudding One quart of milk, five table-spoonfuls of ground rice, four of sugar, one teaspoonful of salt, six eggs, half a cupful of butter. Put the milk in the double boiler, reserving h...

Hot Puddings. Part 3: Fig Pudding One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon, half a teaspoonful of nutmeg, one pint of fig...

Hot Puddings. Part 4: Amherst Pudding Three-fourths of a cupful of butter, three-fourths of a pint of sugar, four eggs, five table-spoonfuls of strained apple, the grated rind and the juice of a lemon, and nutmeg and ro...

Cold Puddings: Royal Pudding One quart of milk, half a cupful of sago, two table-spoonfuls of butter, one tea-cupful of granulated sugar, half a teaspoonful of salt, four eggs, four table-spoonfuls of raspberry j...

Cold Puddings. Part 2: Jenny Lind Pudding One dozen sponge fingers, one dozen macaroons, one dozen cocoanut cakes, one quart of custard, two cupfuls of freshly-grated cocoanut. Make a quart of soft custard, and season wi...

Cold Puddings. Part 3: Frozen Cabinet Pudding Two dozen stale lady-fingers, one cupful of English currants, one pint of cream, one pint of milk, one small tea-cupful of sugar, three eggs, three table-spoonfuls of wine. P...

Cold Puddings. Part 4: Orange Pudding, No. 2 One cupful and a half of granulated sugar, six table-spoonfuls of the powdered, six eggs, six large, or eight small, sweet oranges, half a package of gelatine, one quart of bo...

Cold Puddings. Part 5: Quince Iced Pudding Beat three eggs very light; then add one cupful and a half of powdered sugar, and beat until foamy. Put two cupfuls of sifted pastry flour in the sieve, and add one teaspoon-ful...

Sauces: Rich Wine Sauce One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually, and when very light, add the wine, which has been made hot, ...

Blanc-Mange: Blanc-Mange Made With Sea Moss Farina One quart of milk, one level table-spoonful of sea moss farina, half a teaspoonful of salt, three table-spoonfuls of sugar, one teaspoonful of flavor. Put the ...

Sponges: Lemon Sponge The juice of four lemons, four eggs, one cupful of sugar, half a package of gelatine, one generous pint of cold water. Soak the gelatine two hours in half a cupful of the water. Squeez...

Creams: Cream A La Versailles One quart of milk, half a cupful of sugar, half a teaspoon-ful of vanilla extract, half a teaspoonful of salt, seven eggs, two table-spoonfuls of water. Put the sugar in a sma...

Creams. Continued: Peach Bavarian Cream One quart of canned peaches, one large cupful of sugar, one pint of cream, half a box of gelatine, half a cupful of cold water. Mash the peaches and rub them and the juice thro...

Directions For Freezing: Pour the mixture that is to be frozen into the tin can, put the beater in this, and put on the cover. Place in the tub. being careful to have the point on the bottom fit into the socket in the tub. Pu...

Ice Cream: Vanilla Ice Cream The foundation given in this rule is suitable for all kinds of ice cream. One generous pint of milk, one cupful of sugar, half a cupful of flour, scant; two eggs, one quart of cre...

Ice Cream. Continued: Apricot Ice Cream One quart of cream, one generous pint of canned apricot, one pint of sugar, the yolks of three eggs, one pint of water. Boil the sugar and water together twenty minutes. Rub the a...

Glace Meringue: One quart of cream, one large cupful of granulated sugar and six table-spoonfuls of powdered, one table-spoonful of vanilla extract, the whites of six eggs, one cupful of milk, one table-spoonful of g...

Bombe Glacee: One quart of strawberry or raspberry sherbet, No. 2, one pint of sugar, one pint and a half of water, the yolks of eighteen eggs, one large table-spoonful of vanilla extract. Boil the sugar and water ...

Frozen Pudding: One generous pint of milk, two cupfuls of granulated sugar, a scant half cupful of flour, two eggs, two table-spoonfuls of gelatine, one quart of cream, one pound of French candied fruit - half a poun...

Nesselrode Pudding: One pint of shelled almonds, one pint and a half of shelled chestnuts, one pint of cream, a pint can of pineapple, the yolks of ten eggs, half a pound of French candied fruit, one table-spoonful of va...

Sherbet: Lemon Sherbet The juice of five lemons, one pint of sugar, one quart of water, one table-spoonful of gelatine. Soak the gelatine in a little of the water. Boil one cupful of the water and dissolve ...

Frozen Berries Desert: Frozen Strawberries Two quarts of fresh strawberries, one pint of sugar, one quart of water. Boil the water and sugar together half an hour; then add the strawberries, and cook fifteen minutes long...

Biscuit Glace: Mix together in a deep bowl or pail one pint of rich cream, one-third of a cupful of sugar and one teaspoonful of vanilla extract. Put the mixture in a pan of ice water and whip to a stiff froth. Stir...

Souffle: Chocolate Souffle Two cupfuls of milk, one and a half squares of Baker's chocolate, three-fourths of a cupful of powdered sugar, two table-spoonfuls of corn-starch, three eggs, one-fourth of a teas...

Charlotte Russe: Ten eggs, one cupful of sugar, four table-spoonfuls of wine, one of vanilla extract, a package of gelatine, one and a half cupfuls of milk, one pint of cream. Soak the gelatine in half a cupful of the...

Jellies: Calf's Foot Jelly. Four calf's feet, six quarts of water, the juice of two lemons and rind of one, two cloves, a two-inch piece of stick cinnamon, two cupfuls of sugar, a pint of wine, the whites and ...

Custards: Soft Custard One quart of milk, one scant half teacupful of sugar, half a teaspoonful of salt, the yolks of eight eggs and whites of two, one teaspoonful of lemon or vanilla flavor, or half as much...

Desert: Chocolate Whips One quart of milk, one (ounce) square of Baker's chocolate, one generous half cupful of sugar, six eggs, a speck of salt. Scrape the chocolate fine and put it in a small frying-pan ...

Kiss Wafers: Half a pint of blanched bitter almonds, one heaping cup-ful of powdered sugar, the whites of six eggs, one-third of a cupful of flour, two table-spoonfuls of corn-starch. Blanch the almonds and pound ...

Richmond Maids Of Honor: In the little town of Richmond, England, is a small pastry shop widely known for its cheese cakes. It is said that the original recipe tor them was furnished by a maid of Queen Elizabeth, who had a pa...

Fanchonettes: One cupful of sugar, half a cupful of water, one table-spoonful of corn-starch, one teaspoonful of butter, the yolks of four eggs, the juice and rind of two lemons. Mix the cornstarch with a little co...

Gateau Saint Honore: Make a paste the same as for eclairs. Butter three pie plates. Roll puff or chopped paste very thin, and cover the plates with it. Cut off the paste about an inch from the edge all round the plates. S...

Cake: Rice Cake. One cupful of butter, two of sugar, two and one-fourth of rice flour, six eggs, the juice and rind of a lemon. Beat the butter to a cream; then gradually beat in the sugar, and add the lemo...

Cake. Part 2: Ames Cake One generous cupful of butter, two of sugar, three cupfuls of pastry flour, one small cupful of milk, the yolks of five eggs and whites of three, one teaspoonful of cream of tartar, half ...

Cake. Part 3: Composition Cake One and one-half quarts of flour, half a pint of sour milk, one pint of butter, three-fourths of a quart of sugar, eight eggs, one wine-glass of wine and one of brandy, one scant t...

Cake. Part 4: Snow Flake Cake Half a cupful of butter, one and a half of sugar, two of pastry flour, one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonfu...

Cake. Part 5: Chocolate Cake One and a half cupfuls of sugar, half a cupful of butter, half a cupful of milk, one and three-fourths cupfuls of flour, a quarter of a pound of Baker's chocolate, three eggs, one te...

Cake. Part 6: Sponge Cake Ten eggs, two and a half cupfuls of sugar, two and a half of pastry flour, the juice and grated rind of one lemon. Beat the yolks and sugar together until very light. Add the lemon. Bea...

Cake. Part 7: Sponge Drops, No. 2 Three eggs, one and a half cupfuls of sugar, two of flour, half a cupful of cold water, one teaspoonful of cream of tartar, half a teaspoonful of saleratus. Beat the sugar and e...

Cake. Part 8: Jumbles Three cupfuls of sugar, two of butter, five of flour, one egg, half a teaspoonful of soda, flavor to taste. Roll thin, sprinkle with sugar, cut in round cakes, and cut a small piece from th...

Eclairs: Put one cupful of boiling water and half a cupful of butter in a large sauce-pan, and when it boils up. turn in one pint of flour. Beat well with the vegetable masher. When perfectly smooth, and velve...

Frosting: The white of one egg, one tea-cupful of powdered sugar, one table-spoonful of lemon juice. Put the white of the egg in a bowl and add the sugar by degrees, beating with a spoon. When all has been adde...

Preserving: In using self-sealing glass jars great care must be taken. If the work is properly done the fruit can be kept for years. Have a kettle of hot water on the stove beside the preserving kettle, and also ...

Preserving. Continued: Blackberries Blackberries are prepared like strawberries. If they are quite ripe, not quite so much sugar is needed. Whortleberries To each quart of berries allow one-third of a pound of ...

Marmalade: Orange Marmalade Take equal weights of sour oranges and sugar. Grate the yellow rind from a fourth of the oranges. Cut all the fruit in halves at what might be called the equator. Pick out the pu...

Jelly: Currant Jelly Wash the currants clean. Put them in the preserving kettle and mash them, and boil twenty minutes or more, or until they are thoroughly cooked. Dip them, a quart or more at a time, in...

Pickles And Ketchup: Pickled Blueberries Nearly fill a jar with ripe berries, and fill up with good molasses. Cover, and set away. In a few weeks they will be ready to use. Sweet Melons Use ripe citron melons...

Pickles And Ketchup. Continued: Stuffed Peppers Get large bell peppers. Cut around the stem, remove it, and take out all the seeds. For the stuffing use two quarts of chopped cabbage, a cupful of white mustard seed, three table-s...

Potting: For potting, one should have small stone or earthen jars, a little larger at the top than at the bottom, so that the meat may be taken out whole, and then cut in thin slices. All kinds of cooked meats...

Potting. Continued: Marbled Veal Trim all the roots and tough parts from a boiled pickled tongue, which chop and pound to a paste. Have two quarts of cold roasted or boiled veal chopped and pounded to a paste. Mix two...

Breakfast And Tea: Meat Hash Chop rather fine any kind of cold meat; corned beef is, however, the best. To each pint add one pint and a half of cold boiled potatoes, chopped fine; one table-spoonful of butter and one...

Breakfast And Tea. Part 2: Mutton, Rechauffe Cut cold roasted or boiled mutton in slices about half an inch thick, and cover both sides with sauce made in this way: Put two table-spoonfuls of butter in the frying-pan, and wh...

Breakfast And Tea. Part 3: Liver, Saute, With Piquant Sauce Cut the liver in slices about one-third of an inch thick, and if beef liver, let it stand in warm water ten minutes (calves' livers will not need this). Drain dry, ...

Breakfast And Tea. Part 4: Kidneys, Saute Skin, wash and wipe the kidneys, cut in thin, round slices, and season with salt and pepper. Put one table-spoonful of butter and half a table-spoonful of flour in the frying-pan, an...

Breakfast And Tea. Part 5: Welsh Rare-Bit, No. 2 Grate one pint of cheese. Sprinkle on it half a teaspoonful of mustard, one-fourth of a teaspoonful of salt and a speck of cayenne. Heap this on slices of buttered toast. Put ...

Muffins: English Muffins One quart of flour, one teaspoonful of salt, one-third of a cake of compressed yeast, or one-third of a cupful of liquid yeast; one cupful and a half of water. Have the water bloo...

Muffins. Continued: Corn Muffins One pint of flour, one of Indian meal, one-third of a cupful of sugar, one teaspoonful of soda, two of cream of tartar, two eggs, a pint of milk, one table-spoonful of melted butter. M...

Corn Cakes: Corn Cake One quart of milk, one pint of Indian meal, two eggs, one teaspoonful of salt, butter the size of an English walnut. Let the milk come to a boil, and gradually pour it on the meal. Add th...

Gems: One pint of flour, one of milk, an egg, half a teaspoonful of salt. Beat the egg until light, add the milk and salt to it, and beat, gradually, into the flour. Bake twenty minutes in hot gem pans. A d...

Squash Biscuit: One cupful and a half of sifted squash, half a cupful of sugar, half a cake of compressed yeast, or half a cupful of liquid yeast; one cupful of milk, half a teaspoonful of salt, four table-spoonfuls ...

Sally Lunn: One quart of flour, one generous pint of milk, two table-spoonfuls of sugar, two eggs, three table-spoonfuls of butter, one teaspoonful of salt, half a cake of compressed yeast. Have the milk blood wa...

Snow Pancakes: Half a pint of milk, an egg, an apple, pared, quartered, and chopped very fine; a cupful and a half of flour, one-fourth of a teaspoonful of salt, a bowl of snow. Beat the egg light, and add the milk ...

Waffles: One pint of sifted flour, milk enough to make a thin batter (about two-thirds of a pint), two eggs, beaten very light; a table-spoonful of melted butter, and a little salt. Gradually mix the milk with...

Cakes: Flannel Cakes One cupful of Indian meal, two of flour, three of boiling milk, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast; one teaspoonful of salt, one table-spoonful of s...

Omelets: There is no better form in which to serve eggs than as an omelet, but so few people make a good omelet that that is one of the last things the inexperienced housekeeper or cook will attempt. Yet the m...

Eggs: Dropped Eggs Have one quart of boiling water and one table-spoonful of salt in a frying-pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Cook until the whi...

Economical Dishes: Calf's Liver, Braised Wash and wipe a calf's liver. Lard one side of it. Cover the bottom of the braising pan with slices of salt pork, using about a quarter of a pound. Cut an onion and half a car...

Shepherds' Pie: One quart of any kind of cold meat, eight large potatoes, one small onion, one cupful of boiling milk, salt, pepper, and nearly a pint of gravy or stock, thickened with one table-spoonful of flour. Se...

Bread: When you put the bread on the board, pat it lightly. Do not press down, but let all motions be as elastic as possible. Knead with the palm until the dough is a flat cake, and then fold. Keep doing thi...

Yeast: Put two quarts of water and two table-spoonfuls of hops on to boil. Pare and grate six large potatoes. When the hops and water boil, strain the water on the grated potatoes, and stir well. Place on th...

Yeast Bread: Yeast Bread, No. 1 With these materials two loaves can be made : Two quarts of flour, half a cupful of yeast, nearly a pint and a half of water, half a table-spoonful each of lard, sugar, and salt....

Bread Recipes: Bread Made With Dried Yeast Two quarts of flour, one yeast-cake, one generous pint of water, blood warm; one table-spoonful of sugar, one of butter, one teaspoonful of salt. Dissolve the yeast in t...

Drinks: Cocoa Cocoa is rich in nutritive elements. Like milk, it has all the substances necessary for the growth and sustenance of the body. It is the fruit of a small tree that grows in Mexico, Central Am...

Coffee: There is a variety of coffees; but, unlike the teas, they do not owe their difference of flavor or color to the curing, but to the soil and climate in which they grow. Coffee grows on small trees. The...

Tea: There are three varieties of the tea plant; both black and green tea can be prepared from them all. Green tea is made from leaves which are dried quickly, and black from leaves which have first been a...

Lemonade: Good lemonade can be made with half a pint of lemon juice (extracted with a squeezer, and strained), three pints of water and a generous pint of sugar. Have the drink cold. Hot lemonade is highly reco...

How To Blanch Almonds: Shell the nuts, and pour boiling water over them. Let them stand in the water a minute, and then throw them into cold water. Rub between the hands. ...

How To Corn Beef: For fifty pounds of beef make a pickle with two gallons of water, four pounds of salt, one and a half pounds of brown sugar, one and a half ounces of saltpetre, half an ounce of saleratus. Put these i...

How To Scrape Chocolate: If only one square of chocolate is needed, draw a line across the two squares at the end, dividing them in halves. With a sharp knife, shave off the chocolate until you come to the line. By this metho...

How To Use The Salamander: The salamander is a circular iron plate, to which is attached a long handle. It is made red hot in the fire and held over the article to be browned, being careful not to have it touch. If you have not...

How To Clean English Currants: Pick all the stones, bits of dirt and long stems from the currants. Add one pint of flour to two quarts of currants, and rub well between the hands. This starts the stems and dirt from the fruit. Put ...

How To Remove Jellies And Creams From Moulds: Have in a pan water enough (a little more than blood warm) to come to the top of the mould. If the mould is tin, set it in this for about half a minute; if earthen, keep it in long enough to have the ...

How To Whip Cream: Very rich or very poor cream will not whip well. When too rich it turns to butter, and when too poor the froth becomes liquid almost as soon as it has been skimmed. Thick cream, that will hardly pour,...

How To Boil Sugar: The degrees of boiling sugar are variously divided by different cooks. Some give six and others as high as eight. The French boil sugar for nearly all their desserts. For all practical purposes a cook...

How To Make And Use A Pastry Bag: Fold a piece of strong cotton cloth (perhaps a foot square) from two opposite corners, so as to give it a triangular shape. On one side sew together the two edges, thus making a bag shaped like a dun...

How To Make Paper Cases: This is not difficult, if one will carefully study for a moment the diagram below and the directions following: Cut the paper on the dark lines - (there are eight). Crease On Every Dotted ...

How To Lard: Larding is a simple operation. The pork should be firm and young (salt, of course). Cut thin, even slices parallel with the rind, and cut these in long, narrow strips that will fit into the needle. Fo...

How To Braise: Braising is one of the best modes of preparing meat. There are pans expressly for braising; but any deep tin, sheet-iron, or granite-ware pan, with a cover, will answer quite well. The meat to be cook...

How To Serve: The dishes on which meats, fish, jellies and creams are placed should be large enough to leave a margin of an inch or so between the food and the lower edge of the border of the dish. It is well to...

Bills Of Fare: What to set before guests at the table, or. indeed, before one's own family, is sometimes a perplexing matter for housekeepers to decide, and a few bills of fare are given on the following pages as an...

Breakfast: Fruit Oatmeal and Cream. Baked Potatoes. Mutton Chops. Rye Muffins. Hominy Griddle-Cakes. Coffee, Tea or Chocolate Fruit Oatmeal. Broiled Ham. Omelet Graham Muffins. Toast. ...

Dinners For Twelve: Clear Soup (five pints). Fish (four or five pounds, baked, boiled, or escaloped). Bread, and Potatoes if you like. Chicken Croquettes, or any kind of Patties. Fillet of Beef, Larded (two and ...

Game Dinner: Meg Merrilies' Soup. Grouse Soup. Stewed Terrapin. Turtle Steak. Larded Grouse, Bread Sauce and Crumbs. Broiled Quail on Toast, Currant Jelly. Potato Croquettes. Escaloped Tomato. Roast...

Supper For Fifty: Boned Turkey (one). Tongue in Jelly (two). Chicken Salad (six quarts). Escaloped Oysters (six quarts). Two quarts of olives. One hundred small rolls, buttered. Fifty Sardine Sandwiches. Jelly (four...

Family Dinners - Spring: Oyster Soup. Spinach. Fricandeau of Veal. Mashed Potatoes. Lettuce Salad. Orange Sherbet. Cake. Potato Soup. Soiled Haddock, Lobster Sauce. Potato Souffle. Chicken Croquettes, Cream Sauce. ...

Family Dinners - Summer: Asparagus Soup. Boiled Blue Fish, Maitre d' Hotel Butter. Veal Cutlets, White Sauce. Green Peas. Dressed Cucumbers. Mashed Potatoes. Charlotte Russe. Salmon, White Sauce. Green Peas. Potat...

Family Dinners - Fall: Macaroni Soup. Boiled Fish, Egg Sauce. Celery. Roast Ducks, Game Sauce. Stuffed Tomatoes. French Fried Potatoes. Eve's Pudding, Wine Sauce. Fried Smelts, Tartare Sauce. Boiled Turkey, Oyst...

Bills Of Fare. Family Dinners - Winter: Fish Chowder. Braised Beef. Macaroni with Tomato Sauce. Baked Sweet Potatoes, Potato Puffs. Oyster Salad. Cabinet Pudding, Creamy Sauce. Beef Stew with Dumplings. Mutton Cutlets, Tom...

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