WESTERN BALLS

Put ½ a pound of boiled potatoes through a sieve, mix with them 2 ozs. of grated ham, a little butter, a well-beaten egg, cayenne and salt to taste; if not moist enough, add a little cream, form into small balls, egg and bread crumb them and fry a golden brown in deep fat.

LOBSTER CREAM

Whip ½ a pint of cream stiff, season it highly with cayenne and salt. Cut up ½ a boiled lobster and mix with the cream. Put into cases. Garnish with parsley and some of the lobster coral.

Collared Head

Boil ½ a pig's head until the meat comes from the bone, chop it fine and add salt and pepper and a slice of onion minced very fine. Stir all well together and turn into a mould. Serve cold.

CLAM PIE

Clam Pie

(An old New England seashore dish.)

Chop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for 10 minutes in it. Have a thick top crust of good pastry, but none at the bottom of the bake dish. Fill with alternate layers of the minced clams, season with salt, pepper, a few drops of onion juice, some bits of butter and a few teaspoonfuls of strained tomato sauce, and thin slices of boiled potatoes. Dredge each layer of clams with flour. Lastly, pour in a cupful of clam juice, put on the crust and bake half an hour in a quick oven.

CORN CAKE

Sift together 2 cups of pastry flour, 1½ cups of granulated yellow corn-meal, ½ a cup of sugar, ½ a teaspoonful of salt, and 1 teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick sour cream or milk, and three tablespoonfuls of melted butter, and stir into the dry mixture. Beat thoroughly and bake in a large shallow pan for 25 minutes.

ONION SOUP

Simmer 2 finely minced onions for ¾ of an hour in a qt. of stock. Rub through a colander and put back again on the stove. Stir 2 tablespoonfuls each of flour and butter together until smooth; add to the soup. In another saucepan heat a cup of milk and a pinch of soda, add this to the stock, beat in the white of an egg, season with salt and pepper, and minced parsley.

GERMAN WAY OF COOKING CHICKEN

German Way of Cooking Chickens.

Stuff the chickens with a force meat made of French rolls, a little butter, egg, finely-chopped onion, parsley, thyme, and grated lemon peel; then lard and bread crumb them, putting a piece of fat over the breasts that they may not become too brown. Place them in a stewpan with 1 oz. of butter, leave uncovered for a short time, then cover and bake about 1½ hours. Half an hour before serving add a small cup of cream or milk and baste thoroughly over a hotter fire.

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KORNLET OMELET

Kornlet Omelet.

Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour, ¼ of a tablespoonful each of salt and pepper, then add gradually ½ a cup of kornlet. When the mixture boils, remove from the fire and stir in the yolks of three eggs beaten until thick, then fold in the whites of the eggs beaten dry. Turn into an omelet pan, in which two tablespoonfuls of butter have been melted. Spread evenly in the pan and let cook until "set" on the bottom, then put into the oven. When a knife cut down into the omelet comes out clean, score across the top at right angles to the handle of the pan. Fold and turn onto a heated dish.

BROILED BEEF AND MUSHROOM SAUCE

Broiled Beef and Mushroom Sauce.

Stew ½ a can of mushrooms in 1 oz. of butter, salt, and cayenne pepper. Have ready mashed potatoes. Put them in a mound in the centre of a hot dish; make a hole in the centre, pour in the mushrooms, lay against the outside of the mound slices of cold roast beef.

OYSTER LOAF

Oyster Loaf.

Take a loaf of bread, cut off the crusts, dig out the centre, making a box of it, brush it all over with melted butter and put into the oven to brown. Fill with creamed oysters, cover the top with fried bread crumbs, put into the oven for a minute and serve. Garnish with parsley.

COLD DUCK AND CHESTNUT BORDER

Cold Duck and Chestnut-Border.

Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of chestnuts, then boil until soft, drain and put them through a colander. Add a tablespoonful of butter, salt and pepper to taste, arrange around the cold duck. Garnish with olives or bits of red currant jelly.

SOUFFLE BISCUIT

Souffle Biscuit.

Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make it into a paste with ½ a pt. of milk. Knead it well: roll it as thin as paper. Cut it out with a tumbler, and bake brown.

COFFEE FRITTERS

Coffee Fritters.

Cut stale bread into finger-shaped pieces, mix ¾ of a cup of coffee infusion, 2 tablespoonfuls of sugar, ¼ of a teaspoonful of salt, 1 egg slightly beaten, and ¼ of a cup of cream. Dip the pieces of bread into the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft paper at the oven door. Serve at once, with sauce.
Coffee Sauce.—Scald 1½ cups of milk, half a cup of ground coffee, and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a cup of sugar, mixed with ¾ of a tablespoonful of arrowroot and a few grains of salt. Cook 5 minutes. Serve hot.

YUMMMMMMMY

CHOCOLATE CREAMY DESIGN

YORKSHIRE PORK PIE

Yorkshire Pork Pie.

Chop lean pork somewhat coarsely; butter a pudding dish and line with good paste; put in the pork interspersed with minced onion and hard boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered sage. Now and then dust with flour and drop in a bit of butter. When all the meat is in, dredge with flour and stick small pieces of butter quite thickly all over it. Cover with puff paste, cut a slit in the middle of the crust and bake ½ an hour for each lb. of meat. When it begins to brown, wash the crust with the white of an egg. It will give a fine gloss to it

HALIBUT RECHAUFFE

Halibut Rechauffe.

Cut an onion into a saucepan, add a cup of water, a little mace and parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small spoonful of butter, 1 tablespoonful of flour, and strain all through a sieve. Take cold halibut, remove the bones and skin, and flake it, butter a dish and put in a layer of fish then one of the dressing, alternately, until the dish is full. Put grated bread crumbs on top and bake half an hour.

PORK IS GOOD

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PISTACHIO PROTEIN ICE CREAM

Pistachio Protein Ice Cream

Yields five ½-cup servings
Macros per serving: 208 calories | 12 g protein | 20.6 g net carbs
Ingredients
½ cup shelled, plus extra for garnish
4 Tbsp. Nutiva Vanilla Hemp Protein Powder
10 oz. sugar-free, fat-free Instant Pistachio Pudding
2 cups fat-free half and half
6 oz. Fage 0% Plain Greek Yogurt

1. In a high-speed blender, add all ingredients except yogurt and blend until creamy.
2. In a 9” x 13” pan, combine pistachio mixture and yogurt. Mix until well combined.
3. Place pan in freezer for 30-45 minutes.
4. Remove and stir, repeating this process three or four times until you reach desired consistency.
5. For serving, scoop a ½-cup portion and top with extra pistachios.

MINCED VEAL AND MACARONI

Minced Veal and Macaroni.

Mince ¾ of a lb. of cold veal and 3 ozs. of ham, wet with 1 tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould and line it with some boiled macaroni. Mix more macaroni with the veal mixture, fill the mould, put a plate on it and steam for ½ an hour. Turn out carefully, pour a good brown gravy around it.

ENGLISH MUFFINS

English Muffins.

Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add ¼ of a yeast cake, a teaspoonful of salt and three cups of flour, beat well, cover and let rise about two hours. When light, add sufficient flour to make a soft dough; work lightly and divide into small balls; put each one into a well-greased muffin ring and let rise again. Then bake on a hot griddle. When ready to eat tear them open and butter.

LIVER ROLLS

Liver Rolls.

Have ½ a lb. of calf's liver cut in thin slices, parboil for 5 minutes, wipe each piece dry, lay a thin slice of bacon on each slice of liver, season with salt and pepper, roll up and fasten with a wooden toothpick, dredge with flour and fry until done in bacon fat or drippings. When done take out the rolls and thicken the gravy with a little brown flour. If there is not gravy enough add a little boiling water. A teaspoonful of mushroom catsup added to the gravy is an improvement or a squeeze of onion juice.

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Black Forest Protein Brownies with Cream Frosting & Raspberries

Black Forest Protein Brownies with Cream Frosting & Raspberries

Makes 9 brownies
Macros per serving: 125.5 calories | 14.1 g protein | 5.3 g net carbs
Ingredients
Brownies
1/3 cup oat flour
¼ cup cacao powder
2 scoops Cellucor Molten Chocolate Protein Powder
1 tsp. baking powder
1/8 tsp. cinnamon
1 Double Chocolate Chunk Quest Bar, broken into pieces
60 Lily’s Dark Chocolate Chips
½ cup almond milk
½ Tbsp. coconut oil
1/3 cup egg whites
5.3 oz. Kroger Black Forest Carbmasters Yogurt, or plain Greek yogurt
1/8 tsp. vanilla extract
Frosting
1 Tbsp. Cellucor Cinnamon Swirl Protein Powder
1 Tbsp. Gold Standard Vanilla Casein Protein Powder
5 drops toffee stevia
2 Tbsp. almond milk
2 Tbsp. fat-free cream cheese, at room temperature
2 Tbsp. low-fat cottage cheese

1. Preheat oven to 325. Grease a 8” x 8” baking pan with Pam.
2. In a microwave-safe bowl, heat Quest bar pieces, coconut oil and almond for 30 seconds. Stir until smooth and well combined.
3. In a large bowl, combine oat flour, cacao powder, protein powder, baking powder, cinnamon, egg whites, yogurt and vanilla. Add Quest bar mixture and stir until fully combined.
4. Pour batter into baking pan and bake for 15 minutes
5. Meanwhile, prepare the frosting by combining all ingredients in a high-speed blender.
6. Remove baking pan from oven and sprinkle with chocolate chips.
7. Let cool and cut into 9 equal pieces. Top each brownie with 1 tablespoon of frosting and 10 raspberries

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Bread And Herbs

LUNCHEON DISH

LUNCHEON DISH

Split and broil Veribest Vienna Style Sausage and place between hot buttered toast. Add a crisp, dry lettuce leaf and a thin spread of mayonnaise. Serve in folded napkin with olives and sweet pickles.


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SCALLOPED TONGUE

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One cup of brown sauce, made with Armour's Extract of Beef, one can of Veribest Ox Tongue, split, one half cup of buttered crumbs, one tablespoon of catsup, one teaspoon of Worcestershire Sauce. Sprinkle baking dish with crumbs, and arrange the split tongues in dish. Pour over them the sauce to which catsup and Worcestershire Sauce have been added. Cover with the remainder of the crumbs and bake in hot oven until the crumbs are brown.

ITALIAN TONGUE

ITALIAN TONGUE

Slice one Veribest Canned Tongue and pour over it the following sauce: Put one half cup of olive oil in a sauce pan and when hot add one pint of tomatoes, a teaspoon of salt, twelve olives pitted and cut in two, one bayleaf, two cloves, one fourth cup of chopped raisins. Let boil, then simmer forty-five minutes. Pour over the tongue and serve.

CREAMED CHIPPED BEEF ON TOAST

One half can of Armour's Veribest Chipped Beef, two tablespoons of cornstarch, a little paprika, one and one half cups of milk, and three fourths cup of tomato catsup. Heat the milk and add the cornstarch which has previously been moistened with cold water, add the paprika, and stir until thickened. Then add catsup, stir in the beef and let it become thoroughly heated. Serve on hot buttered toast.

MACARONI MILANAISE

MACARONI MILANAISE

Cook one half package of macaroni in three quarts of salted water (boiling) until tender. Drain well and cover with cold water for ten minutes or more. Cook one can of tomatoes for fifteen minutes with a bay leaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain and thicken with one fourth cup each of butter and flour blended together. Drain macaroni again and mix with the sauce. Add one cup of chopped green peppers parboiled, and one can of Veribest Tongue chopped, and put in baking dish. Sprinkle top with grated cheese or buttered cracker crumbs and bake one half hour.

JELLED VEAL

Make a rich gravy by browning one tablespoon of flour in one tablespoon of Armour's Simon Pure Leaf Lard, and add one large onion cut fine, one fresh tomato or tomato pulp, and one teaspoon of Armour's Extract of Beef. Season with salt and pepper and let the gravy simmer until it thickens, then add one can of Veribest Veal Loaf, and mix it thoroughly in the gravy. Dissolve a package of gelatine in boiling water and mix it thoroughly with the veal and gravy. Put aside to cool and then set it in refrigerator for a few hours. Slice and garnish with parsley and a few slices of lemon.

CASSEROLE OF RICE AND BEEF

One can of Armour's Veribest Roast Beef, one half teaspoon of salt, one fourth teaspoon of pepper, one egg, one tablespoon of chopped parsley, one fourth cup of fine bread crumbs and three cups of cooked rice. Season the meat and mix with crumbs and egg. Add just enough stock to bind. Make stock of one fourth teaspoon of Armour's Extract of Beef and one half cup of hot water. Line a mold with half the rice. Fill with the seasoned meat and cover with the remainder of the rice. Cover tightly and steam thirty minutes. Serve with tomato sauce

CHICKEN AND MACARONI

CHICKEN AND MACARONI

Put one half package of macaroni in boiling salted water and boil until tender. Drain off all but a very little water and add grated cheese. Stir well, cover and keep hot until the cheese is melted. Have ready a cream sauce made from milk, flour and butter, and when hot add one can of Armour's Veribest Boned Chicken. Mix the macaroni and creamed chicken lightly, and serve on buttered hot toast.

CHICKEN MOUSSE'

CHICKEN MOUSSÉ

One cup of chicken stock (made from Armour's Chicken Bouillon Cubes), one half teaspoon of salt, a pinch of celery salt, one cup of Armour's Veribest Boned Chicken, two teaspoons of granulated gelatine, two tablespoons of cold water, one cup of beaten cream, one tablespoon of chopped olives, and whites of two eggs. Heat the stock, seasoning and gelatine which has been soaked in cold water. When dissolved, add the chicken finely minced with fork, and the cream. Beat well and fold in the well-beaten whites of eggs. Pour into buttered molds and chill for two or three hours. Serve as salad with mayonnaise.

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TOAD IN A HOLE

Toad in a Hole.

Cut 1 pt. of meat into 1 inch pieces and put them into a greased baking dish. Beat 2 eggs very light, add to it 1 pint of milk and pour it gradually into 6 tablespoonfuls of flour, beating all the time. Strain, add salt and pepper and pour it over the meat. Bake an hour and serve at once.

CALF'S LIVER FRIED IN CRUMBS

Calf's Liver Fried in Crumbs.

Wash and parboil slices of liver, then roll each piece, in crumbs, then in beaten egg, then in crumbs again. Fry in hot lard.

BREAD OMELET

Bread Omelet.

Beat 3 eggs separately. To the yolks add ½ a cup of milk, pinch of salt, pepper and ½ a cup of bread crumbs. Cut into this very carefully the well beaten whites; mix lightly. Put 1 tablespoonful of butter into a frying pan; and as soon as it is hot turn in the mixture. Set it over a good fire, being careful not to burn. When half done, set the pan in the oven for a few minutes to set the middle of the omelet. Turn onto a hot platter and serve.

BARLEY STEW

Barley Stew.

Cut ½ a lb. of cold meat into dice; wash ¼ of a cupful of barley, chop 2 onions very fine, put all into a saucepan and dredge with flour, season with salt and pepper. Add a qt. of water and simmer about 2 hours. Pare and slice 5 potatoes, add them to the stew and simmer an hour longer.

STEWED STEAK AND OYSTER SAUCE

Stewed Steak and Oyster Sauce.

Wash 1 pt. of small oysters in a little water, drain into a saucepan and put this water on to heat. As soon as it comes to a boil skim and set back. Put 3 tablespoonfuls of butter into a frying pan and when hot, put in 2 lbs. of round steak; cook ten minutes. Take out the steak and sift 1 tablespoonful of flour into the butter, stir until browned. Add the oyster liquor and boil 1 minute, season; put back the steak, cover and simmer ½ an hour, then add the oysters and 1 tablespoonful lemon juice. Boil for 1 minute and serve.

BAKED CELERY

Baked Celery.

Parboil a bunch of celery, using only the stalks; cut into two inch lengths, put them into a baking dish. Rub smooth 2 tablespoonfuls of butter and 2 of flour, then beat in the yolks of 3 eggs; stir this into 1 qt. of veal stock and pour it over the celery, cover with grated bread crumbs and dust the top with grated cheese.

Eggs on Rice

Eggs on Rice.

Cover a platter an inch deep with hot well-boiled rice, to which has been added 1 tablespoonful of melted butter. On this serve six well-poached eggs. Garnish with parsley.

TOMATO CROQUETTES

Tomato Croquettes.

Stew together for 20 minutes ½ a can of tomatoes, 1 tablespoonful of chopped onion, 1 sprig of parsley, ½ a bay leaf, 4 cloves and enough salt and pepper to season highly. Rub through a sieve. In a clean saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten minutes. Take from the fire and set aside until cold. Flour the hands and carefully mould into small croquettes. Dip each into slightly beaten egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat the dipping and rolling in crumbs. Fry at once in very hot fat and drain on unglazed paper.

BAKED BEANS AND TOMATO SALAD

Baked Beans and Tomato Salad.

Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of oil and a dash of paprika. Add salt, if the beans have not been seasoned. The oil and vinegar will not unite perfectly. Pour gradually over a pint of cold baked beans such portions of the dressing as they will absorb, toss together and arrange on a serving dish. Make a border of sliced tomatoes around the beans and over these pour the rest of the dressing.

MINCED VEAL AND MACARONI

Minced Veal and Macaroni.

Mince ¾ of a lb. of cold veal and 3 ozs. of ham, wet with 1 tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould and line it with some boiled macaroni. Mix more macaroni with the veal mixture, fill the mould, put a plate on it and steam for ½ an hour. Turn out carefully, pour a good brown gravy around it.

ENGLISH MUFFINS

English Muffins

Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add ¼ of a yeast cake, a teaspoonful of salt and three cups of flour, beat well, cover and let rise about two hours. When light, add sufficient flour to make a soft dough; work lightly and divide into small balls; put each one into a well-greased muffin ring and let rise again. Then bake on a hot griddle. When ready to eat tear them open and butter.

LOAF CORN BREAD

Loaf Corn Bread.

Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful of salt, and 2 of baking powder. Beat together 3 eggs until thick and light. Add 2½ cupfuls of milk and stir into the dry mixture, adding 2 tablespoonfuls of sugar, and 2 tablespoonfuls of melted butter, and beating well until the batter is smooth. Grease the pans well, or it will stick. Have the batter a little more than 2 inches deep in the pans and bake in a hot oven for about half an hour.

COCONUT ICE CREAM

Cocoanut Ice Cream.

Put 1 pint of milk over the fire in a double boiler with the grated yellow rind of a lemon and three well-beaten eggs. Stir until the mixture begins to thicken. Remove from the fire; add a cup and a half of sugar, and 1 qt. of cream. Then add a grated cocoanut. Stir until the custard is cold, add the lemon juice and freeze.

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HADDOCK ROES AND BACON

Haddock Roes and Bacon

Haddock roes are much cheaper than shad roes, and are very nice prepared in this way. Soak for an hour in water and lemon juice, then parboil in salt and water for ten minutes. Fry brown in a little lard and butter mixed. Fry the bacon in a separate pan until brown, remove from the pan and put it in the oven for a few minutes to crisp it. Put the roes in the centre of a hot platter and garnish the bacon around it.

TAPIOCA SOUP

Tapioca Soup.

One qt. of veal or chicken broth, 1 pt. of cream or milk, 1 onion, a little celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold water, 1 tablespoonful of butter, a small piece of mace, salt and pepper. Wash and soak the tapioca over night. Cook it in the broth for an hour. Cook milk, onion, mace and celery together for 15 minutes, then strain into the tapioca and broth; add the butter, salt and pepper.

CURRIED RICE

Curried Rice.

Boil 1 cup of rice rapidly for half an hour, drain in a colander and stand in the oven for a few minutes to dry out the rice. Put 2 tablespoonfuls of butter and a slice of onion into a saucepan. Stir until the onion is a golden brown, add a tablespoonful of flour. (Take out the slice of onion.) Stir until smooth, then add a teaspoonful of curry powder, bring to a boil, add salt. Pour over the rice and serve hot.

BEEF RAGOUT

Beef Ragout.

Cut cold roast beef into large slices. Put it into a saucepan with 2 slices of onion,[Pg 6] salt and pepper. Pour over it ½ a pt. of boiling water and add 3 tablespoonfuls of soup stock. Stew gently until cooked.

LOAF CORN BREAD

Loaf Corn Bread.

Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful of salt, and 2 of baking powder. Beat together 3 eggs until thick and light. Add 2½ cupfuls of milk and stir into the dry mixture, adding 2 tablespoonfuls of sugar, and 2 tablespoonfuls of melted butter, and beating well until the batter is smooth. Grease the pans well, or it will stick. Have the batter a little more than 2 inches deep in the pans and bake in a hot oven for about half an hour.

COCANUT ICE CREAM

Cocoanut Ice Cream.

Put 1 pint of milk over the fire in a double boiler with the grated yellow rind of a lemon and three well-beaten eggs. Stir until the mixture begins to thicken. Remove from the fire; add a cup and a half of sugar, and 1 qt. of cream. Then add a grated cocoanut. Stir until the custard is cold, add the lemon juice and freeze.

CHICKEN CUTLETS

Chicken Cutlets.

Chop cold chicken fine; season with onion-juice, celery salt, pepper, and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk. Heat this (with a bit of soda stirred in) in a saucepan, and thicken with a tablespoonful of butter rubbed in, one of corn-starch, stirred in when the cream is scalding. Cook one minute, put in the seasoned chicken, and cook until smoking hot. Beat two eggs light; take the boiling mixture from the fire and add gradually to these. Pour into a broad dish or agate-iron pan and set in a cold place until perfectly chilled and stiff. Shape with your hands, or with a cutter, into the form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the ice an hour or two and fry in deep boiling fat. Send around white sauce with them.

ENJOY

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OYSTER POTPIE

Oyster Potpie.

Scald one quart of oysters in their own liquor. When boiling take out the oysters and keep them hot. Stir together a tablespoonful of butter and two of flour, and moisten with cold milk. Add two small cups of boiling water to the oyster liquor, season with salt and pepper, and stir in the flour mixture, and let it cook until it thickens like cream. Make a light biscuit dough and cut out with a thimble. Drop these into the boiling mixture, cover the saucepan and cook until the dough is done. Put the oysters on a hot dish and pour biscuit balls and sauce over them.

ORANGE SALAD

Orange Salad.

Slice 3 sweet oranges, after removing the skin and pith, make a dressing with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and a pinch of salt. Serve on lettuce leaves.

SCOTCH COLLOPS

Scotch Collops

Cut cold roast veal into thin slices, and dust over them a little mace, nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a dish and make a gravy by adding 1 tablespoonful of flour, ¼ of a pint of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon juice, ¼ of a teaspoonful of lemon peel, 3 tablespoonfuls of cream, and 1 of sherry. Let boil up once and pour over the meat. Garnish with lemon and parsley.

CHEESE RAMEQUIN

Cheese Ramequin

Melt 1 oz. of butter, mix with ½ oz. of flour, add ¼ of a pint of milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle in 3 ozs. of grated cheese, add the well-beaten whites of three eggs. Mix in lightly and put in cases. Bake a quarter of an hour.

FRENCH OMELET

French Omelet.

For a very small omelet beat 2 whole eggs and the yokes of two more until a full spoonful can be taken up. Add 3 tablespoonfuls of water, ¼ of a teaspoonful of salt, and a dash of pepper, and when well mixed turn into a hot omelet pan, in which a tablespoonful of butter has been melted, lift the edges up carefully and let the uncooked part run under. When all is cooked garnish with parsley.

HERRING'S ROES ON TOAST

Herring's Roes on Toast.

Have rounds of toast buttered and seasoned with salt and pepper, on each piece place ½ the soft roe of a herring which has been slightly fried and on the top of this a fried mushroom. Serve very hot.

STEWED BREAST OF LAMB

Stewed Breast of Lamb.

Cut a breast of lamb into small pieces, season, and stew until tender in enough gravy to cover the meat. Thicken the sauce, flavor with a wine-glass of wine, pile in the centre of a platter and garnish with green peas.

HOT HAM SANDWICHES

Hot Ham Sandwiches.

Spread bread cut for sandwiches with chopped ham, season with a little made mustard and press together in pairs. Beat an egg, add ½ a cup of rich milk, and in the mixture soak the sandwiches a few moments. Heat a tablespoonful of butter, and in this brown the sandwiches, first on one side and then on the other. Drain on soft paper and serve at once.

STEWED KIDNEY WITH MACARONI

Stewed Kidney with Macaroni.

Take 3 kidneys, skin them, remove the fat and cut into thin slices, season with salt, cayenne, and minced herbs; fry on both sides in butter, then stew in ½ a pt. of gravy flavored with tomatoes. Turn in a dish and cover the top with 2 ozs. of boiled macaroni; sprinkle some Parmesan cheese over the top and brown.

POTATO SOUFFLE

Potato Souffle.

Bake 4 large potatoes; when soft scoop out the inside and rub through a fine sieve. Boil an oz. of butter and a quarter of a pint of milk; add the yolks of three eggs, one by one, beating well together with a wooden spoon. Beat the whites of the eggs and a pinch of salt in another dish, mix all together carefully, and bake in a well-greased tin, in a hot oven until it rises well, and is a pale brown in color. The tin should be only ½ full. If it is desired for a dessert add 15 drops of vanilla, and sugar to taste.

MUTTON STEW WITH CANNED PEAS

Mutton Stew with Canned Peas.

Cut a breast of mutton into small pieces; dredge with flour and sauté to a golden brown in drippings or the fat of salt pork; cover with boiling water and let simmer until tender, seasoning with salt and pepper during the latter part of the cooking. Take out the meat, skim off the fat and add one can of peas drained, reheated in boiling water, and drained again; add more seasoning, if needed, and pour over the mutton on the serving-dish.

CLAM CHOWDER

Clam Chowder.

Take 1 qt. of clams and chop them fine. Fry two slices of salt pork in an iron pot. When the fat is fried out, take the brittle out, put into the fat 2 slices of onion, then a layer of sliced potatoes, then a layer of chopped clams, sprinkle well with salt and pepper, then a layer of onion, then the bits of fried pork, cut into small pieces, add a layer of broken crackers. Do this until all is used. Then add the clam liquor and enough water to cover. Cook 20 minutes. Add 2 cups of hot milk just before serving. Use for this 6 large crackers, 1 onion, 6 potatoes, 1 qt. clams.

SPANISH RICE

Spanish Rice.

Boil ½ a lb. of rice. Dry it well and fry it with a little butter until lightly browned. Stir into it two large toasted tomatoes and a tablespoonful of grated cheese. Season with pepper and salt. Serve very hot.

POTATES COOKED IN STOCK

Potatoes Cooked in Stock.

Pare and slice six large potatoes, put in a saucepan, cover with stock, season, cook until potatoes are tender, add tablespoon butter and the same of chopped parsley. Stir carefully and serve with cold meat.

BEEF RISSOLES

Beef Rissoles.

Mince a pound of cold beef fine and mix with this three-quarters of a pound of bread crumbs, seasoned with salt and pepper and 1 teaspoonful of minced lemon peel. Make all into a thick paste with one or two eggs, form into balls and fry a golden-brown. Garnish with parsley and serve a brown sauce with them.

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WALDORF SALAD

Waldorf Salad.

Chop equal quantities of celery and apples, quite fine. Serve on lettuce leaves, with French dressing.

BEIGNETS SOUFFLES

Beignets Souffles.

Boil 3 ozs. of butter in ½ a pint of water and add flour enough to make the mixture stiff enough to leave the sides of the pan, then add the yolks of three eggs and beat the mixture well. When cold, add the whites of the eggs, beaten to a stiff froth, with one dessertspoonful of sugar and a flavoring of vanilla; fry in spoonfuls in hot fat. Serve at once. Grated cheese and cayenne pepper may be substituted for the sugar and vanilla.

PHILADELPHIA RELISH

Philadelphia Relish.

Mix 2 cups of shredded cabbage, 2 green peppers, cut in shreds or finely chopped, 1 teaspoonful of celery seed, ¼ of a teaspoonful of mustard seed, ½ a teaspoonful of salt, ¼ of a cup of brown sugar, and ¼ of a cup of vinegar.

FRIED BANANAS

Fried Bananas.

Cut lengthwise 3 bananas, roll them in flour and fry in butter until a light-brown. Serve with cold duck.

BEEF COLLOPS

Beef Collops

Have two pounds of rump steak, cut thin, and divide it into pieces about 3 inches long; beat these with the blade of a knife and dredge with flour. Put them in a frying-pan with a tablespoon of butter and let them fry for three minutes, then lay them in a small stewpan and pour over them the gravy, add a little more butter mixed smooth with a little flour, and a small onion chopped fine, a pickled walnut and 1 teaspoonful of capers. Simmer for ten minutes and serve in a covered dish.

JELLIED CHICKEN

Jellied Chicken.

Take a fowl, cut it up in joints, and put it in a saucepan with enough water to cover it, a pinch of mace, a teaspoonful of salt and a little pepper. Let it stew until the meat will leave the bones. Then take the meat out, remove the bones and arrange the meat nicely in a mould. Season the liquor with a little more salt and pepper and dissolve in it ¼ of an ounce of gelatine. Pour over the chicken. The mould may be lined with slices of hard boiled egg.

SQUASH GRIDDLE CAKE

Squash Griddle Cakes.

Mix 1 pt. of flour, 1 teaspoonful of baking powder, 1 teaspoonful of salt, and 2 tablespoonfuls of sugar together; sift them; add 2 well-beaten eggs, a pint of milk, and 2 cupfuls of boiled squash that has been strained. Beat until light. Bake on the griddle or add a little more flour and bake in muffin rings

CHEESE TIMBALES

Cheese Timbales.

Make a sauce with 2 tablespoonfuls each of butter and flour and half a cup each of thin cream, white stock and milk. Melt in this half a pound of grated cheese, add a dash of salt and paprika and pour over three whole eggs and the yolks of 4 beaten until a spoonful can be taken up. Turn into buttered timbale moulds and bake standing in a pan of hot water (the water should not boil), until the centres are firm. Serve hot with cream or tomato sauce.

PLANKED SHAD

Planked Shad.

Have a well-seasoned plank about 2 ft. long and 1½ wide, hickory is the best wood. Clean the fish, split it open and tack it to the plank with four good-sized tacks, skin side to the board. Dredge it with salt and pepper. Put the plank before the fire with the large end down. Then change and put the small end down; when done spread with butter and serve just as it is.

BEEF BUBBLE AND SQUEAK

Beef Bubble and Squeak

Fry thin slices of cold roast beef, taking care not to dry them up. Lay them on a flat dish and cover with fried greens. The greens are prepared from young cabbage, which should be boiled until tender, well drained and minced fine and placed until quite hot, in a frying-pan, with butter, a slice of onion and season with salt and pepper.

SWEETBREAD SALAD

Sweetbread Salad.

Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaise dressing, pile on lettuce leaves, garnish with hard boiled egg.

HOUSE SALAD AT CARRABBA'S

CARRABBA'S HOUSE SALAD AND OLIVE OIL AND HERB'S

PUREE DRIED BEANS

Puree Dried Beans.

Mash and soak 1 qt. of dried beans in lukewarm water over night. In the morning drain and cover with fresh cold water, boil an hour, drain again; just cover with fresh water; add quarter of a teaspoonful of cooking soda, 1 lb. of ham, a bay leaf, an onion and a carrot; boil until soft. When done, take out the ham and press the vegetables, (onion, carrot and beans) through a sieve. Return them to the kettle, add a tablespoonful of butter and enough milk to make the required thickness. Season with salt and pepper. Let boil once and serve.

BEET SALAD

Beet Salad.

Slice and cut into fancy shapes cold boiled beets; heap them in a salad bowl; cover with a thin sauce tartar. Garnish with young lettuce leaves.

LOBSTER A LA MODE FRANCAISE

Lobster a la Mode Francaise.

Pick out the meat of one boiled lobster; cut into small bits. Put four tablespoonfuls of white stock, two tablespoonfuls of cream, a little pounded mace, cayenne and salt into a stewpan. When hot, add the lobster and simmer for six minutes. Serve in shells. Cover with bread crumbs; place small bits of butter over, and brown.

CHEESE SCALLOPS

Cheese Scallop

Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add 1 tablespoonful of butter and half a pound of grated cheese; cover the top with grated crumbs and bake until well-browned. Serve with cold tongue.

CURRY LOBSTER

Curry of Lobster.

Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch pieces; season with salt and a little cayenne, and set away where it is cold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add 2 of flour and 1 small teaspoonful of curry powder. Stir this until browned and then add gradually 1½ cupfuls of stock and season to taste. Add the lobster, cook 6 minutes, then pour over toast arranged on a warm dish. Garnish with parsley. If onion is liked a few slices may be fried with the butter before the flour and curry powder are added.

OATMEAL BREAD

Oatmeal Bread.

Boil 2 cups of oatmeal as for porridge, add ½ teaspoonful salt, and when cool, ½ cup molasses, and ½ a yeast cake; stir in enough wheat flour to make as stiff as it can be stirred with a spoon; put it into 2 well-greased tin pans and let stand in a warm place until very light; bake about an hour and a quarter. Do not cut until the next day.

WALNUT SALAD

Walnut Salad

Crack and parboil ½ a lb. of English walnuts, rub off the brown skin and when cold serve on lettuce leaves, with a French dressing.

CRANBERRY BREAD

Cranberry Bread:
1 & 2/3 cups flour
3/4 cup sugar
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup cranberry juice
1/3 cup vegetable oil
1/2 teaspoon vanilla
1 cup chopped cranberries
---
Combine the first 5 ingredients and make a well in the center. In a separate bowl, mix together the remaining ingredients; pour into the well and fold the wet blend into the dry just until the flour is moist (don’t over stir). Bake in a greased loaf pan at 350 F. until done (about 50 minutes). Cool before removing from pan.

CHERRY NUT BREAD PUDDING

Cherry Nut Bread Pudding:
3 eggs, beaten
1 cup evaporated milk
1/2 cup molasses
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped cherries
3/4 cup chopped nuts
1 (16 oz.) loaf raisin bread, cut into cubes
---
Mix together the first 5 ingredients; then fold in the cherries and nuts; then the bread. Bake in a greased 8x8-inch pan at 325 F. until set (about 30 minutes). Garnish each serving with whipped cream and a maraschino cherry.

ICE CREAM MAKE IT, EAT IT

Fruity:

2 liters orange soda

1 (20-oz.) can crushed pineapple

1 (14-oz.) can sweetened condensed milk

**Combine all ingredients in an ice cream maker and churn until firm (about 1 hour).

 

Chocolate:

2 cans sweetened condensed milk

16 oz. cool whip

2 quarts chocolate milk

**Same directions as above.

 

FRENCH TOAST

French Toast.

To 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slices of bread into this mixture, allowing each slice to become very moist. Brown on a hot-buttered griddle, spread with butter and serve at once.

COD FISH PUFFS

Cod Fish Puffs

Take 4 cups of mashed potatoes, 3 cups of salt cod fish (which has previously been freshened) picked fine, a small lump of butter and 2 well-beaten eggs; beat all together very light, put into a greased baking dish, cover the top with cracker or bread crumbs and bits of butter; brown in the oven and serve hot.

RICE BALLS

Rice Balls.

To 1 pt. of boiled rice add, while still hot, ½ a cup of thick white sauce, the well-beaten yolk of 1 egg, ½ of a teaspoonful of salt, 3 tablespoonfuls of grated cheese and a dash of cayenne. Set aside until cold, then mould into small balls; dip each one into slightly-beaten egg, roll in fine bread crumbs and fry in smoking hot fat

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LOBSTER SOUTHERN WAY

Lobster Southern Way

Prepare as for salad, only cutting in larger pieces. One tablespoonful of flour, one of butter rubbed together, the yolk of an egg, one teaspoonful of curry powder, salt and pepper and a cupful of cream. Mix and pour over the lobster. To be either baked or stewed.

A CREOLE DISH

A Creole Dish

Take 1 large cupful of cold meat, 1 of boiled rice and 1 of stewed tomatoes. Let these cook well, season highly; fill a baking dish, cover with crumbs and bits of butter, and brown in the oven.

JELLIED CHICKEN

Jellied Chicken.

Take a fowl, cut it up in joints, and put it in a saucepan with enough water to cover it, a pinch of mace, a teaspoonful of salt and a little pepper. Let it stew until the meat will leave the bones. Then take the meat out, remove the bones and arrange the meat nicely in a mould. Season the liquor with a little more salt and pepper and dissolve in it ¼ of an ounce of gelatine. Pour over the chicken. The mould may be lined with slices of hard boiled egg.

SQUASH GRIDDLE CAKE

Squash Griddle Cakes.

Mix 1 pt. of flour, 1 teaspoonful of baking powder, 1 teaspoonful of salt, and 2 tablespoonfuls of sugar together; sift them; add 2 well-beaten eggs, a pint of milk, and 2 cupfuls of boiled squash that has been strained. Beat until light. Bake on the griddle or add a little more flour and bake in muffin rings.

STEWED TROUT

Stewed Trout.

Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut in thin slices, parsley, two cloves, 1 blade of mace, two bay leaves, thyme, salt and pepper, 1 pint of meat stock, a glass of claret or port wine. Simmer gently for ½ an hour. Take out the fish, thicken the gravy with a little flour and butter rubbed together. Stir for five minutes. Pour over the fish and serve.

BAKED CHEESE AND RICE

Baked Cheese and Rice.

Make a white sauce with one heaping tablespoonful each of flour and butter, 1/3 of a teaspoonful of white pepper and 1 cupful and a half of milk. In a deep baking dish place alternate layers of rice, sauce, and grated cheese, having the last layer cheese. Place in a hot oven until brown.

VEAL EGGS IN A NEST

Veal Eggs in a Nest

Mince cold veal, season to taste, and wet slightly with a good gravy. To each cupful allow a tablespoonful of finely minced blanched almonds, or the same quantity of chopped mushrooms. Bind the mixture with a beaten egg, stir over the fire one minute and set aside to cool. Flour your hands and form into balls the size and shape of an egg; let them get cold, roll in egg and cracker-dust[Pg 53] and fry in deep fat. Arrange upon a platter a border of spaghetti, boiled tender in salted water and drained. Butter plentifully and pour carefully over it a cupful of strained tomato sauce. Heap the eggs in the centre.

A FISH DISH

FISH DISH

Take equal parts of cold fish (free from skin and bone) boiled rice and some hard boiled eggs. Chop the fish and eggs; mix with the rice, add bits of butter, about a tablespoonful in all, season with salt and pepper, and a sprinkle of curry powder. Warm in a saucepan and serve as hot as possible.

POTATO AND MEAT PUFFS

Potato and Meat Puffs.

Take 1 cup cold meat, chopped fine, and season with salt and pepper. Make a paste with 1 cup of mashed potato and 1 egg, roll out with a little flour, cut it round with a saucer, put the meat on 1 half, fold it over like a puff, pinch the edges together in scallops, fry a light brown.

CHAMPIGNONS EN CAISSE

Champignons en Caisse.

Peel and cut small 12 large mushrooms, put them into well buttered china dish. Add pepper, salt and chopped parsley.

CURRIED LOBSTER

Curry of Lobster.

Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch pieces; season with salt and a little cayenne, and set away where it is cold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add 2 of flour and 1 small teaspoonful of curry powder. Stir this until browned and then add gradually 1½ cupfuls of stock and season to taste. Add the lobster, cook 6 minutes, then pour over toast arranged on a warm dish. Garnish with parsley. If onion is liked a few slices may be fried with the butter before the flour and curry powder are added.

FRENCH BEAN OMELET

French Bean Omelet.

Cut up 2 tablespoonfuls of boiled French beans and stir them into 4 well-beaten eggs; add 2 tablespoonfuls of grated Parmesan cheese, salt and pepper to taste. Mix well, put into an omelet pan with 2 ozs. of butter, and fry until done. Serve very hot.

PARMESAN PUFFS

Parmesan Puffs.

Put 4 ozs. of fine bread crumbs, 4 ozs. of grated Parmesan cheese, 2 ozs. of butter and a little salt and cayenne into a mortar, and pound them thoroughly. Bind the mixture together with a well-beaten egg and form into small balls, egg and bread crumb them and fry a light brown. Drain them and serve very hot.

CHICKEN PIE

Chicken Pie (Concord Style).

Roll puff paste ¼ of an inch thick, cut in diamond shaped pieces, chill thoroughly, and bake about 15 minutes. Put a stewed or fricasseed chicken into a serving dish, reheat the pastry and arrange on top of the chicken.

VEAL AND HAM PATES

Veal and Ham Pates.

Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3 ham. A few mushrooms are a pleasing addition. To each cup of the mixture allow a tablespoonful of fine crumbs; season highly with salt, a dash of cayenne, a little lemon juice, and a teaspoonful of catsup. Wet up with stock, or butter and water, and heat in a vessel set in another of hot water, to a smoking boil. Take from the fire, stir in a beaten egg and a glass of sherry, and fill in shells of pastry that have been baked empty. The shells should be hot when the mince goes in. Set in the oven for 2 or 3 minutes, but the mixture must not cook.

DEVILED CHEESE

Deviled Cheese.

Melt in a saucepan ½ a lb. of dairy cheese, add ¼ of a cupful of cream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonful Worcestershire sauce, a tablespoonful finely chopped cucumber pickle; season highly with salt and cayenne. Melt the cheese over hot water and stir all the ingredients until thick and smooth. Serve at once on buttered toast.

KIDNEY OMELET

Kidney Omelet.

Take 3 eggs, 1 kidney, 2½ ozs. of butter; skin the kidney and cut it very small, fry it in some of the butter until cooked. Mix 3 eggs, beating yolks and whites separately, add salt and cayenne, and the kidney, melt the butter in the pan and fry the omelet until done, turn and serve.

OATMEAL BREAD

Oatmeal Bread.

Boil 2 cups of oatmeal as for porridge, add ½ teaspoonful salt, and when cool, ½ cup molasses, and ½ a yeast cake; stir in enough wheat flour to make as stiff as it can be stirred with a spoon; put it into 2 well-greased tin pans and let stand in a warm place until very light; bake about an hour and a quarter. Do not cut until the next day.

WALNUT SALAD

Walnut Salad

Crack and parboil ½ a lb. of English walnuts, rub off the brown skin and when cold serve on lettuce leaves, with a French dressing.

ASPARAGUS A ROLL

Asparagus in Rolls.

Cut off the tips of a well-boiled bunch of asparagus, mix with a thick cream sauce, season well, and fill with this the crusts of baker's rolls

GRAPE FRUIT SALAD

Grape Fruit Salad.

Cut a grape-fruit in half, and scoop out the pulp in as large pieces as possible, and lay them on lettuce leaves. Make a dressing with two tablespoonfuls of sherry wine, and sugar to taste.

CHICKEN WITH VEGGIES, CARRABBA'S

GREAT CHICKEN, EAT IT

MUTTON CUSTARD

Mutton Custard.

Fill a buttered custard cup lightly with stale bread-crumbs (centre of the loaf), and cooked mutton (chicken is more dainty), finely chopped. Beat an egg, add ½ a cup of milk, and a few grains of salt; pour the mixture over the bread and meat. Bake in a pan of hot water, or cook on the top of the stove, until the egg is lightly set. Do not allow the water about the egg to boil.

CHEESE FONDU, NO. 2

Cheese Fondu, No. 2.

One cup of bread-crumbs very fine and dry, 2 scant cups of fresh milk, ½ a lb. of grated cheese, 3 eggs beaten very light, a small spoonful of melted butter, pepper and salt, a pinch of soda dissolved in hot water and stirred into the milk. Soak the crumbs in the milk, beat into these the eggs, and butter a baking dish. Pour the fondu into it, then sprinkle crumbs over the top. Bake in rather a quick oven until a delicate brown. Serve at once, as it will fall.

BROILED LIVE LOBSTER

Broiled Live Lobster.

Kill the lobster by inserting a sharp knife in its back between the body and tail shells cutting the spinal cord. Split the shell the entire length of the back, remove the stomach and intestinal canal, crack the large claws and lay the fish as flat as possible. Brush the meat with melted butter, season with salt and pepper, place in a broiler, and with the flesh side down, cover and broil slowly until a delicate brown, about 20 minutes. Turn the broiler and broil 10 minutes longer. Serve hot, with a sauce of melted butter.

CLAM PIE

Clam Pie

Put the required number of small, soft-shell clams into a saucepan, and bring to a boil, in their own liquor. Cut cold boiled potatoes into small cubes. Line a pudding-dish with pie-crust around the sides, and put a tea-cup in the centre of the dish to support the top crust when it is added. Put a layer of clams, then the potatoes, salt and pepper, and bits of butter; dredge with flour when all the clams and potatoes are used. Add the liquor and a little water if necessary. Put on the top crust, cutting several slits in it for the steam to escape. Bake 45 minutes.

HUNGARIAN PATTIES

Hungarian Patties.

Make a paste with ½ a lb. of flour, ¼ of a lb. of lard, the yolk of 1 egg, ½ a teaspoonful of lemon juice, and ½ a teaspoonful of baking powder. Line some patty pans with this paste and fill with the following mixture. Mince 2 ozs. of chicken and 6 mushrooms, and an anchovy, season with cayenne, salt, and a little lemon peel. Mix enough white sauce with this, put into the patty pans, cover with paste, brush them over with an egg, bake in a hot oven.

A SPIDER CAKE

Spider Cake.

Beat 2 eggs very light, add 1 cup sour milk and 1 cup of sweet milk; stir into this 2 cups corn-meal and ½ cup of flour, 1 tablespoonful of sugar and 1 teaspoonful each of salt and soda. Mix, and heat thoroughly, and then pour it into the spider; pour over it 1 cup of sweet milk, but do not stir it into the batter. Bake in a hot oven ½ an hour. Slip it carefully onto a platter and serve at once.

FRIED WHITEBAIT

Fried Whitebait.

Clean, wash and wipe dry, season with salt, roll in flour and fry in hot fat. Melt 1 tablespoonful of butter, add a squeeze of lemon juice and a little chopped parsley, pour this over the fish and serve.

SQUASH BREAD

Squash Bread.

Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1½ cups of scalded milk, and when lukewarm, add ½ cup yeast, and flour enough to knead; knead ¼ hour, let rise until light; knead again and put it into greased tins, let rise again and bake.

TURKISH

Turkish

Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6 walnuts, chopped, ½ cup stock, cayenne and salt. Cook the chicken in this and when hot take it out and thicken the gravy with a little flour.

ENGLISH MONKEY

English Monkey.

Soak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into a saucepan put 1 teaspoonful of butter and ½ cup cream cheese, melt and add the crumbs, also a well-beaten egg, ½ teaspoonful salt and a pinch of cayenne. Cook for 3 minutes and pour it on toasted crackers.

TOMATO CROUTES

Tomato Croutes.

Take small tomatoes, scald and peel them, then cut a slice from the stem end. Place them, the cut side down, on slices of buttered bread, put them in a buttered baking tin, season with salt and pepper, bake ½ an hour. Serve with cold roast beef.

BUTTERED LOBSTER

Buttered Lobster.

Mince fine the meat of a boiled lobster, mix the coral with it, and the green fat, 2 tablespoonfuls of vinegar, ¼ of a lb. of butter and a saltspoon each of cayenne and made mustard. Let all get very hot. Serve on a hot dish with lettuce leaves and hard boiled egg.

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BROWNED POTATO PUREE

Browned Potato Puree.

Put 3 tablespoonfuls of good dripping into your soup-kettle and fry in it 1 dozen potatoes which have been pared, quartered, and laid in cold water for an hour. With them should go into the boiling fat a large, sliced onion. Cook fast but do not let them scorch. When they are browned add two quarts of boiling water, cover the pot, and simmer until the potatoes are soft and broken. Rub through a colander back into the kettle and stir in a great spoonful of butter rolled in browned flour, a tablespoonful of browned parsley, salt and pepper to taste. In another saucepan make a sugarless custard of a cup of boiling milk and 2 well-beaten eggs; take from the fire and beat fast for 1 minute, put into a heated tureen, beat in the potato and serve.

POTATO AND MEAT TURNOVERS

Potato and Meat Turnovers.

Mix with mashed potatoes a few spoonfuls of flour, a little salt and baking powder in the proportion of half a teaspoonful to ½ a cupful of flour. Use only sufficient flour to roll out in a ½ inch sheet. Cut into circles the size of a saucer, lay on each a spoonful of seasoned meat, fold over and pinch the edges together. Lay on a greased pan, brush each with milk and bake brown in a hot oven.

BEEF, RICE AND GRAVY

BEEF, RICE AND GRAVY

Chop cold beef very fine, and season it with salt and pepper, then add some onion chopped fine and fried previously, also some rice boiled very dry. Mix all well together and make into small rounds, flour them and fry until brown. Serve with a hot gravy poured over them.

GERMAN PRUNE CAKE

German Prune Cake.

For this use a recipe for short cake adding more milk to make it into a thick batter. Turn into a shallow, oblong pan and over the top press lightly into the mixture a close layer of partly cooked prunes. Sprinkle thickly with granulated sugar and bake in a quick oven. Serve hot.

BEEF CUTLETS

Beef Cutlets.

Trim and cut like cutlets some slices of beef; season. Fry on both sides until done; sprinkle over them chopped parsley, place on a dish and serve with a brown gravy.

COLLARED HEAD

Collared Head.

Boil ½ a pig's head until the meat comes from the bone, chop it fine and add salt and pepper and a slice of onion minced very fine. Stir all well together and turn into a mould. Serve cold.

CHEESE FONDUE

Cheese Fondue 

Beat 5 eggs without separating. When light, add 1 cupful of grated Swiss or mild American cheese, ½ a teaspoonful of salt, ¼ of a teaspoonful of white pepper, and three tablespoonfuls of butter cut into bits. Cook in a double boiler until the cheese has melted and the mixture is smooth and as thick as custard. Pour over hot buttered toast and send at once to the table.

CLAMS SAUTEED AND CREAMED

Clams Sauteed and Creamed.

Chop fine two strings of soft shell clams after washing them. Melt one large tablespoonful of butter in a frying pan, add the clams and stir frequently until they are nicely browned. Keep well broken with a spoon. When browned dredge over them 1 heaping tablespoonful of butter and stir again until it is absorbed and browned, then add gradually 1 cupful of milk, stirring until it is smooth and thick. Season well with salt and pepper, simmer for 5 minutes and serve on toast.

TOMATO JELLY SALAD

Tomato Jelly Salad.

Cook a can of tomatoes with ½ an onion, a stalk of celery, a bay leaf and pepper and salt. Dissolve ¾ of a box of gelatine in ½ a cup of cold water. Add the gelatine to the tomato and strain into small round moulds; serve each one on a lettuce leaf with a circle of mayonnaise dressing around

ENGLISH BREAD PUDDING

English Bread Pudding.

Grease small cups and fill 2/3 full with bread crumbs and a little chopped candied fruit; beat 2 eggs without separating and 2 tablespoonfuls of sugar and 1½ cups of milk. Pour this carefully over the crumbs and stand the cups in a pan of boiling water and bake in a moderate oven 15 minutes.Turn out and serve with a vanilla or wine sauce.

ZEPHYR EGGS

Zephyr Eggs.

Beat four eggs very light, add to them a pint of cream, season with salt and pepper. Butter small moulds and pour in the mixture, stand the moulds in a pan with about 2 inches of water, steam 20 minutes. Turn them out and pour a rich brown gravy around them. Garnish with chopped olives and red chillies.

WESTERN BALLS

Western Balls.

Put ½ a pound of boiled potatoes through a sieve, mix with them 2 ozs. of grated ham, a little butter, a well-beaten egg, cayenne and salt to taste; if not moist enough, add a little cream, form into small balls, egg and bread crumb them and fry a golden brown in deep fat.

LOBSTER CREAMS

Lobster Creams.

Whip ½ a pint of cream stiff, season it highly with cayenne and salt. Cut up ½ a boiled lobster and mix with the cream. Put into cases. Garnish with parsley and some of the lobster coral.

CLAM PIE NO 1

Clam Pie No. 1.

(An old New England seashore dish.)

Chop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for 10 minutes in it. Have a thick top crust of good pastry, but none at the bottom of the bake dish. Fill with alternate layers of the minced clams, season with salt, pepper, a few drops of onion juice, some bits of butter and a few teaspoonfuls of strained tomato sauce, and thin slices of boiled potatoes. Dredge each layer of clams with flour. Lastly, pour in a cupful of clam juice, put on the crust and bake half an hour in a quick oven

SARATOGA CORN CAKE

Saratoga Corn Cake.

Sift together 2 cups of pastry flour, 1½ cups of granulated yellow corn-meal, ½ a cup of sugar, ½ a teaspoonful of salt, and 1 teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick sour cream or milk, and three tablespoonfuls of melted butter, and stir into the dry mixture. Beat thoroughly and bake in a large shallow pan for 25 minutes

ONION SOUP

Onion Soup.

Simmer 2 finely minced onions for ¾ of an hour in a qt. of stock. Rub through a colander and put back again on the stove. Stir 2 tablespoonfuls each of flour and butter together until smooth; add to the soup. In another saucepan heat a cup of milk and a pinch of soda, add this to the stock, beat in the white of an egg, season with salt and pepper, and minced parsley.

BREAST OF LAMB BROILED

Breast of Lamb Broiled.

Heat and grease a gridiron, broil a breast of lamb first on one side, then on the other. Rub over with butter, pepper and salt. Serve on a hot dish with mint sauce.

GERMAN WAY OF COOKING CHICKEN

German Way of Cooking Chickens.

Stuff the chickens with a force meat made of French rolls, a little butter, egg, finely-chopped onion, parsley, thyme, and grated lemon peel; then lard and bread crumb them, putting a piece of fat over the breasts that they may not become too brown. Place them in a stewpan with 1 oz. of butter, leave uncovered for a short time, then cover and bake about 1½ hours. Half an hour before serving add a small cup of cream or milk and baste thoroughly over a hotter fire.

CRESCENT CROQUETTES

Crescent Croquettes.

Roll some light pie crust very thin and cut in half moons. Chop beef or mutton very fine, add a little summer savory, parsley, salt and pepper. Lay some of this between two layers of paste. Egg and bread crumb them and fry in boiling fat for ten minutes.

MINCED BEEF

MINCED BEEF.

Mince very fine 1 lb. of beef, 1 onion, 2 ozs. suet; add a little flour, pepper and salt. Stew half an hour, stirring frequently.

CURRIED FOWL

Curried Fowl.

Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add 1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful lemon juice, ½ pint gravy, season with salt and pepper. Stew 20 minutes.

LOBSTER PATTIES

Lobster Patties.

Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemon juice and cayenne to taste and 4 tablespoonfuls of béchamel sauce. Line patty pans with light paste. Stir the lobster mixture over the fire for 5 minutes and put in the cases.
Béchamel Sauce.—One small bunch of parsley, 2 cloves, small bunch of herbs, salt to taste, 1 cup white stock and 1 cup of milk, 1 tablespoonful of arrowroot.

HOT POT

Hot Pot.

Cut nice pieces of cold pork and put them into a deep pan. (If there are bones put them on to simmer and make a gravy, if not, use stock.) Parboil some potatoes and onions, cut them into rather large pieces and mix them in well with the meat, season with pepper, salt and a little sage, and add the gravy. Put a layer of potatoes on the top and brown in the oven.

BEEFSTEAK AND KIDNEY PUDDING

Beefsteak and Kidney Pudding.

Cut 2 lbs. of round steak into small pieces and slice one beef kidney. Line a deep dish with suet crust, leaving a small piece of crust to overlap the edge, then cover the bottom with a portion of the steak and kidney, season with salt and pepper, then add more steak and kidney, season again. Put in sufficient stock or water to come to within 2 inches of the top of the dish. Moisten the edges of the crust with cold water, cover the pudding over, press the two crusts together that the gravy may not escape and turn up the overhanging paste. Steam for 3 or 4 hours.

MUTTON KIDNEYS

Mutton Kidneys.

Cut some mutton kidneys, open down the centre, do not separate them; peel, and pass a skewer across them to keep them open, season and dip them in melted butter, broil over a clear fire, doing the cut side first; remove the skewers; have ready a little butter mixed with some chopped parsley, salt, pepper and a little lemon juice and a dash of nutmeg; put a small piece of this butter in the centre of each kidney and serve hot.

POTATOES AU GRATIN

Potatoes au Gratin.

Slice eight boiled potatoes, and put a layer of them in a buttered baking dish; make a white sauce with 1 tablespoonful each of butter and flour and a cup of milk; season with cayenne and salt; cover the layer of potatoes with a layer of sauce, and so continue until the dish is full. Sprinkle the top with bread crumbs and grated cheese; bake about 20 minutes.

OYSTER CHARTREUSE

Oyster Chartreuse.

Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper to taste, a little butter, and the whites of 4 eggs beaten to a stiff froth. Have a plain mould well buttered and sprinkle the bottom and sides with bread crumbs. Line the mould with the potatoes and let stand for a few minutes. Put a slice of onion and 1 pt. of cream or milk to boil. Mix two tablespoonfuls of flour with a little cream or milk, and stir into the boiling cream. Season well with salt and pepper and cook eight minutes. Let the oysters come to a boil in their own liquor, skim them out and add to the cream, take out the piece of onion. Season and turn carefully into the mould. Cover with mashed potato, being careful not to add too much at once. Bake ½ an hour. Take from the oven about ten minutes before dishing and let it cool a little. Then place a large dish over the mould and turn out carefully. Caution should be taken that every part of the mould has a thick coating of the potato, and when the covering is put on, no opening is left for the sauce to escape.

ROAST PIGEONS WITHBREAD SAUCE

Roast Pigeons with Bread Sauce.

Stuff the pigeons with ordinary force meat. Roast and serve around a pyramid of baked tomatoes, and serve with the following sauce.
Sauce.—Simmer three small onions, sliced, in ½ a pint of milk for an hour. Take out the onions, put in grated bread, a small lump of butter, pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1 anchovy (washed and boned) shredded fine. Make it the consistency of bread sauce.

AWESOME

PORK MARCELLA, WONDERFUL, AT CARRABBRA'S

YORSHIRE PORK PIE

Yorkshire Pork Pie.

Chop lean pork somewhat coarsely; butter a pudding dish and line with good paste; put in the pork interspersed with minced onion and hard boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered sage. Now and then dust with flour and drop in a bit of butter. When all the meat is in, dredge with flour and stick small pieces of butter quite thickly all over it. Cover with puff paste, cut a slit in the middle of the crust and bake ½ an hour for each lb. of meat. When it begins to brown, wash the crust with the white of an egg. It will give a fine gloss to it.

CHEESE AND SPINASH AT FRIDAYS

WONDERFUL EATING, ENJOY.

FINNAN HADDIE, MAKE IT EAT IT

Finnan-haddie.

Wash the fish thoroughly, soak ½ an hour in cold water, skin side up; then cover with boiling water and let stand 5 minutes. Drain carefully, then remove the skin and bone. Put the flaked fish into a buttered serving dish and pour over it white sauce equal in quantity to that of the fish; cover with buttered crumbs and bake in a hot oven long enough to brown the crumbs.

COFFEE FRITTERS, MAKE IT EAT IT

Coffee Fritters.

Cut stale bread into finger-shaped pieces, mix ¾ of a cup of coffee infusion, 2 tablespoonfuls of sugar, ¼ of a teaspoonful of salt, 1 egg slightly beaten, and ¼ of a cup of cream. Dip the pieces of bread into the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft paper at the oven door. Serve at once, with sauce.
Coffee Sauce.—Scald 1½ cups of milk, half a cup of ground coffee, and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a cup of sugar, mixed with ¾ of a tablespoonful of arrowroot and a few grains of salt. Cook 5 minutes. Serve hot.

BAKED HALIBUT

Halibut Rechauffe.

Cut an onion into a saucepan, add a cup of water, a little mace and parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small spoonful of butter, 1 tablespoonful of flour, and strain all through a sieve. Take cold halibut, remove the bones and skin, and flake it, butter a dish and put in a layer of fish then one of the dressing, alternately, until the dish is full. Put grated bread crumbs on top and bake half an hour.

VEAL MOULD

Veal Mould.

Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a mould. Place in the mould alternate layers of thin slices of cold veal and ham. Cover with stock well boiled down. Set into the oven for ½ an hour; when cold turn out of mould and garnish with parsley.

BREADED HAM SAUTE

Breaded Ham Saute.

Cut cold boiled ham into rather thick slices, cover with a mixture of pepper, olive oil, and mustard; dip in egg, then in cracker crumbs and set in a cold place. Fry slices of fat bacon or pork crisp, take them out and put the breaded ham into the hissing fat. Turn when the lower side is brown and cook the upper. Garnish with hard-boiled eggs cut in slices, serving a slice upon each portion of ham.

CRACKER CUSTARD

Cracker Custard.

Take a dozen milk crackers, break them up in small pieces and put into a pudding dish. Heat 1 qt. of milk, until boiling, sweeten and flavor to taste with vanilla, lemon or orange, and stir into it three well-beaten eggs. Take the milk from the fire at once and pour over the broken crackers. When cool stand on the ice and serve icy cold.

EAT IT, AMEN

WOW SOOO GOOD

SUGARED SWEET POTATOES, ALL WONDERFUL, EAT IT

Sugared Sweet Potatoes.

Boil 6 sweet potatoes, peel them, and let them get cold, then cut in two lengthwise; lay them with the rounded side down in a baking dish, put a bit of butter and salt and pepper on each piece. Sprinkle granulated sugar over all and put in a quick oven to brown for ½ an hour.

CODFISH HASH, MAKE EAT IT

Codfish Hash.

Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes, mix well, cut three slices of salt pork in very small pieces and fry brown; remove half the pork and add the fish and potatoes to the remainder; let it stand and steam five minutes without stirring; be careful not to let it burn; then add 1/3 cup of milk, and stir well. Put the remainder of the pork around the edge of the pan, and a little butter over it; simmer slowly for ½ an hour, until a brown crust is formed, then turn on a platter and serve.

BOLOGNA SANDWICH

Bologna Sandwich.

Take off the skin from a bologna sausage. Rub to a paste. Spread slices of rye bread with butter and if liked, a little French mustard, then a layer of the bologna. Put two slices together.

POTATO BALLS

Potato Balls.

Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2 tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well, form into small balls, and egg and bread crumb them. Fry in deep fat.

BEAN CROQUETTES

Bean Croquettes.

Soak 1 qt. of white soup beans over night. In the morning, drain, cover with fresh cold water, bring to a boil, drain, and cover with 1 qt. boiling water; boil slowly for about an hour. When the beans are tender press through a sieve then add 1 tablespoonful of vinegar, 2 of molasses, 2 of butter, salt and cayenne to taste, let the mixture get cold, when form into croquettes, dip in egg and in bread crumbs and fry in boiling fat.

HUNGARIAN CHICKEN

Hungarian Chicken.

Joint a fowl as for fricassee; put it on the fire in enough cold water to cover it; bring it to a boil slowly, and cook until tender. Unless the chicken is quite young this should require from 2 to 3 hours. When it has been simmering about an hour put in a sliced onion, 2 stalks of celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the chicken is done, arrange it in a dish, add to the gravy salt to taste and the juice of ½ a lemon and pour it over the chicken.

ONION SOUFFLE

Onion Souffle.

Cook 3 tablespoonfuls of flour in four of butter; add ½ a cup of milk, season with salt and pepper. Mix this with 1 cupful of cooked onions put through a sieve; add three eggs beaten very light. Turn into a baking dish and stand in a pan of hot water. Bake ½ an hour.

CHEESE AND TOMATO RAREBIT

Cheese and Tomato Rarebit.

(Chafing Dish.)

Put a tablespoonful of butter in the blazer and let the melted butter run over the bottom. Then add 2 cups of cheese grated or cut into dice. Stir until melted, then add the yolks of 2 eggs, beaten and diluted with ½ a cup of tomato purée, ¼ of a teaspoonful each of soda, salt, and paprika. Stir constantly until the mixture is smooth, then serve on bread toasted upon but one side.

BAKED RICE CAKE

Baked Rice Cake.

One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about ½ a pt. of flour just sufficient to hold it together. Put into a deep pan and bake ½ an hour.

CHICKEN FRITTERS

Chicken Fritters.

Season well, pieces of cold roast chicken. Make a fritter batter, stir the pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to the seasoning is an improvement.

OYSTERS WITH MADEIRA SAUCE

Oysters with Madeira Sauce.

Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, ½ a cup of milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth, then add 25 oysters that have been washed and drained. When cooked take from the stove and add 2 tablespoonfuls of Madeira wine.

COLD DUCK AND CHESTNUT-BORDER

Cold Duck and Chestnut-Border.

Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of chestnuts, then boil until soft, drain and put them through a colander. Add a tablespoonful of butter, salt and pepper to taste, arrange around the cold duck. Garnish with olives or bits of red currant jelly.

LIVER ROLLS

Liver Rolls.

Have ½ a lb. of calf's liver cut in thin slices, parboil for 5 minutes, wipe each piece dry, lay a thin slice of bacon on each slice of liver, season with salt and pepper, roll up and fasten with a wooden toothpick, dredge with flour and fry until done in bacon fat or drippings. When done take out the rolls and thicken the gravy with a little brown flour. If there is not gravy enough add a little boiling water. A teaspoonful of mushroom catsup added to the gravy is an improvement or a squeeze of onion juice.

AWESOME

THIS IS A GREAT DISH, 400 BEACH DRIVE, ST PETE