PRACTICAL
VEGETARIAN COOKERY

EDITORS
The Countess Constance Wachtmeister
Kate Buffington Davis

“Thus the King’s will is:
There hath been slaughter for the sacrifice
And slaying for the meat, but henceforth none
Shall spill the blood of life nor taste of flesh,
Seeing that knowledge grows, and life is one,
And mercy cometh to the merciful.”
—Light of Asia.

FOR SALE BY
Mercury Pub. Co., 414 Mason St., San Francisco, Cal.
Theosophical Book Concern, 26 Van Buren St., Chicago, Ill.
Theosophical Pub. Co., 65 Fifth Ave., New York.
K. Buffington Davis, Minneapolis, Minn.
Theosophical Pub. Co., 26 Charing Cross, London, Eng.

Copyright, 1897
BY
Kate Buffington Davis

All rights reserved

Electrotyped by
The Printers Electrotyping Co.
Minneapolis, Minn.

INDEX.

PREFACE.

The aim of this book is to demonstrate the nutritious and appetising possibilities of vegetable foods. Cattle are becoming so diseased that apart from a humane revulsion against the consumption of meats in daily food, man is being driven for his own welfare to seek purer food substance. Any physical habit indulged in for generations is difficult to overcome, and the transition period between daily meat eating, and pure vegetarianism is a difficult one. We have endeavored to suggest such a variety of tasty and nutritious foods as will materially aid in making the change.

We do not claim this to be an exhaustive treatise on Vegetarian Cookery; only a clear and practical aid in the better preparations of some of the delicious products of the Vegetable Kingdom. Many children show a natural dislike to meats, and Mothers are at a loss how to supply them with proper nourishment when they reject the meat. Requests have come to us for aid through this very fact; and was one of the incentives to the bringing out of this book.

Mothers will have no difficulty in finding a plentiful variety of relishable and nutritious foods for the children if they will study the following pages. Equally easy will the formal dinner appear when one wishes to entertain Vegetarian friends.

INTRODUCTORY.

Vegetarianism from a Theosophical standpoint involves a whole philosophy of life. The short quotation on our title page well expresses the theosophic concept of the Unity of life, and the law of cause and effect which we call Karma. Life is fundamentally a unit, and aught that works ill to any manifestation thereof has effect on all. Through occult science we are taught a very practical lesson of direct benefit to the individual, by a diet free from blood. As clearly stated in Annie Besant’s manual on “Man and his Bodies,” man molds these instruments of his will, or true self. These bodies are but instruments; in no sense the man himself; and these instruments or bodies are finely responsive to the operator, or true self, only as they are purified and harmonized. Gross foods, and gluttony make gross bodies, not only physical, but astral as well. For the astral bodies feed on the subtle emanations of the foods supplying nutriment to the physical encasement. If, through the consumption of meats we feed the astral on the emanations of blood or animal life, we intensify the gross desire-nature of the astral man, intensify the passional-nature, and at death, when the physical body is cast aside as a discarded garment, the dense, gross, astral body is held to corresponding planes in the realm of the astral; thus the purgatory of the Roman church becomes a very real and uncomfortable experience. If, on the contrary, clean habits of life have purified the astral body, when it is liberated at the hour of death from the prison house of flesh it is not of the same degree of density as the lower astral planes, and it passes on to the sunlit meadows of that world and away from its slums.

Alcohol has also a most pernicious effect on the astral vehicle, and for that reason is eliminated from the food of the occultist. It is a great mistake to give to the perishing, alcohol, or narcotics, as it has really a more serious effect on the out-going astral than on the physical encasement. When man learns to live on clean food, to have clean habits and to think clean, generous thoughts, there is naught in all this wonderful universe that he need fear.

PRACTICAL
VEGETARIAN COOKERY.

SOUPS.

SOUP STOCK.

Any nuts with herbs dried and ground will nicely flavor and enrich stock.

STOCK FOR CLEAR SOUPS.

Place four onions in large kettle with a gallon of water, let boil steadily two hours, then add one carrot, two small turnips, two parsnips, three bay leaves, one head of celery (if celery leaves cannot be had a saltspoonful of celery seeds may be used), one-eighth head of cabbage. Let boil four hours; strain. This should make a gallon of strong stock.

TOMATO BOUILLON.

Put one quart of tomatoes, with one and a half quarts of water, in kettle over the fire; add one tablespoonful of chopped onion, two bay leaves, four whole cloves, one level teaspoonful of celery seed and a half teaspoonful of pepper. Cover and cook twenty minutes. Strain through a sieve. Beat the whites of two eggs until partly light, add them to the tomato, and boil rapidly for five minutes. Strain through two thicknesses of cheese cloth. Reheat, season with two teaspoonfuls of salt and serve with croutons.

JULIENNE SOUP.

Boil tender, not soft, one small potato, one small carrot, one half cupful of green peas (canned peas can be used), and one small head of celery, if in season; if in summer, asparagus heads will do. Cut the large vegetables into small dice, and add one quart of the clear stock. Take the yolks of two eggs, whipping them up with one tablespoonful of milk with salt to taste, put in a crockery cup and set in steamer; let cook until solid; set away to chill, then cut in small dice or fancy shapes and add to the soup.

MACARONI SOUP.

One-third package of Macaroni, or Spaghetti; cook in boiling water, salted to taste, until tender, then drain quickly and add one quart of clear stock. Bring to a boiling point and serve.

TORONTO BISQUE.

Place a sauce pan, with half a cupful of fine chopped onion, the same of carrot and celery, over the fire; cover with boiling water; cook five minutes; drain off the water. Melt one tablespoonful of butter in a saucepan, add the parboiled vegetables; cover and cook ten minutes, stirring often; then add one heaping teaspoonful of flour, stir and cook two minutes, add one cupful of canned tomatoes, and one quart of boiling water, cook fifteen minutes. Shortly before serving rub the bisque through a sieve; mix the yolk of two eggs with half a cupful of cream; add it to the bisque, and stir for a few minutes over the fire. In the meantime cook two ounces of macaroni in salted water thirty-five minutes; drain and rinse it off with cold water; cut the macaroni into small pieces the size of a white bean; add one cupful of this macaroni to the bisque and serve.

TOMATO SOUP.

To one can of tomatoes add one pint of water, four peppercorns, one half bay leaf, four cloves, and a bit of mace; cook until the tomatoes are soft enough to strain. After straining add two teaspoonfuls of sugar, one teaspoonful of salt, one fourth teaspoonful of soda; thicken with two tablespoonfuls of butter and three tablespoonfuls of flour blended together.

CREAM OF TOMATO.

To one half can of tomatoes, add one scant tablespoonful of finely chopped onion, and three spikes of celery, cook until tender, then strain through a wire sieve; season to taste, add soda the size of a pea. Scald one quart of milk, mix one teaspoonful of butter with heaping teaspoonful of flour, dissolve in warm milk and stir into the scalding milk; add to the strained tomato stock just before serving; don’t let it stand after milk is added. Serve with crackers.

DUTCH SOUP.

Take one bay leaf, one half can of tomatoes, one half can of corn, one medium sized onion, chopped; two heads of celery, cut fine (or one half teaspoonful of celery seed); one half cupful of rice, one half cupful of oatmeal, one carrot, cut in dice, one eighth head of cabbage, cut fine, one small turnip, cut fine, gallon, or more, of cold water, with salt to taste. Cook gently until all vegetables are thoroughly tender. Very nice served plain, or with dumplings. This soup is a hearty luncheon in itself.

CREAM OF POTATO.

To one head of celery, cut fine, add one teaspoonful of chopped onion, one large, or two medium sized potatoes, sliced; cook until you can mash through a wire sieve; then add one quart of scalding milk, one half cupful of cream, and thicken to a cream with buttered flour. Serve with oyster crackers.

POTATO SOUP WITH DUMPLINGS.

Pare, wash, and cut into dice, six good sized potatoes, chop fine one onion, place in kettle with water to cover, salt to taste, and cook until tender; then add one quart of cream or rich milk, add one tablespoonful of butter, a dash of pepper, and let come to a boil.

Have ready dumplings made as follows: To four heaping tablespoonfuls of flour, add pinch of salt, one even teaspoonful baking powder, one tablespoonful cream, and water enough to make soft dough; do not knead, mould into small lumps, size of walnuts, and drop into soup as soon as the soup comes to a boil. The dumplings take about eight minutes to cook, and the kettle should be kept covered all the time. The soup needs to be carefully watched that it does not boil over or burn; it is well to lift the kettle free from the stove every three or four minutes, giving it a little twirl, but do not lift the cover until the eight minutes are passed, for sudden reduction of temperature may make the dumplings heavy.

RICE POTATO SOUP.

To two tablespoonfuls of rice, thoroughly washed, add one potato cut in large dice, one tablespoonful of finely chopped onion, and one-third of a teaspoonful of celery seed; cook until tender, salt to taste, add one quart of hot milk and one half cupful of cream. Serve with crackers.

SOUP WITH NOUILLES.

Nouilles—Beat two eggs, mix to a stiff paste with flour and a pinch of salt, roll out very thin on well floured board, let dry a few minutes, then roll snugly, cut from end of roll in strips as thin as possible, and shake out thoroughly. Have one quart clear stock hot and shake nouilles in gently. Let it simmer until nouilles are tender.

BEAN PURÉE WITH NOUILLES.

Take one pint of cold Boston baked beans; place in kettle with two quarts of water, one small onion, chopped fine, one small bay leaf; let boil until onion is tender, put through a wire strainer (if too thick, more water can be added); season to taste, add nouilles and let simmer until they are tender.

BEAN PURÉE WITH TOMATO.

To one bowl of cold Boston baked beans, add one half onion, chopped; one half teaspoonful of celery seed, one pint of tomatoes, one bay leaf, and one quart of water. Let boil one half hour, then mash through a colander, if too thick add more water, have ready one heaping teaspoonful of flour blended smooth with water, stir into the strained mixture, and put soup back on the fire, letting it come to a good boil. The flour is added to keep the soup an even creamy thickness. Serve with croutons.

RED KIDNEY BEAN SOUP.

To one can of red kidney beans, cooked in their own juice and then mashed through a sieve to remove skins, add one quart of rich fresh milk, one tablespoonful of butter, salt and pepper to taste. Let come to a boil and serve with croutons, or wafers.

BLACK BEAN SOUP.

Soak a pint of black beans in two quarts of cold water over night; boil them four hours or more; mash them thoroughly, strain them through a colander into a saucepan, cover, and let boil. Mix a tablespoonful of flour smoothly with cold milk or cream, stir into the boiling soup until it thickens; add a cupful of butter; if it is too thick, thin with boiling water; add a tablespoonful of lemon juice. Season and spice to taste.

SPLIT PEA SOUP.

Put a pint of split peas, and one bay leaf, with two quarts of cold water in a covered saucepan to boil for four hours; mash the peas thoroughly, strain them through a colander into a saucepan; set it, covered, over the fire to boil; mix one tablespoonful of flour with a cupful of soft butter, stir it into the boiling soup until it thickens; cover and boil five minutes or more. If the soup is too thick it may be thinned with boiling water. Season to taste. One pint of strained tomato added to this makes a very nice soup, of different flavor.

CREAM OF CELERY.

Cut the tops of one stalk of celery; simmer gently until tender in sufficient water to cover, with one teaspoonful salt. Cut up celery stocks in one inch pieces and boil in one pint of water until tender. Boil two tablespoonfuls rice in water until nearly done; then add to the celery soup to boil a few minutes; strain celery tops and add the liquor to the soup pot. Boil one quart of milk in double boiler; thicken with one scant tablespoonful of flour blended with one tablespoonful of butter; add another teaspoonful of salt; add this to soup and let boil but a second. Have ready one half cupful of whipped cream; place in the bottom of the tureen, pour on the hot soup, and serve with crackers.

WHITE SOUP.

Put in a saucepan one and one half pint of water; when boiling throw in the white part of a cauliflower separated into sprays, let boil twenty minutes; then add bread balls made thus:—to one pint of bread crumbs, add powdered marjoram, thyme, sweet savory and chopped parsley, to taste; one tablespoonful of melted butter, pinch of salt, a little whole wheat flour and beaten egg to bind; form into little balls, size of walnuts, and drop into the soup and boil ten minutes; then add one pint of rich milk or cream to soup, and let come to a boil. Grate in a bit of cheese, just enough to flavor delicately. Serve with croutons.

CREAM OF CORN.

To one can of corn add three pints of milk; boil for half an hour. To one tablespoonful of chopped onion, add two tablespoonfuls of butter and cook in frying pan until delicate brown, then add to onion and butter two tablespoonfuls of flour; blend. Stir this mixture into the corn and milk; add salt and pepper to taste; cook five minutes; then run through coarse sieve to strain, and stir in the well beaten yolks of two eggs and one quarter of a cupful of cream; return to double boiler and cook until it thickens; do not let it boil.

CORN CHOWDER.

Pare and slice one large potato and one onion; place in agate kettle a layer of onion; cover that with one cupful of corn; then add the sliced potatoes; add just enough water to cover, and let simmer gently until onion and potatoes are tender. Add one quart of rich milk, one third cupful of cream and let come to a boil. Remove from fire and stir in the whipped yolk of one egg, and add a tablespoonful of chopped parsley.

GREEN PEA SOUP.

Put a quart of freshly shelled, unwashed peas into a double boiler, steam until the peas can be thoroughly mashed, pour in a quart of boiling milk, let boil for one minute and strain it through a colander into a saucepan; mix two tablespoonfuls of flour smoothly with cold milk; stir it into the boiling soup until it thickens; add two tablespoonfuls of butter, set it covered on the range, to boil five minutes or more,—until the flour is cooked. Season to taste. A sprig of mint cooked with the peas gives a flavor liked by many.

CABBAGE SOUP.

Steam a whole cabbage with the stem end down, for two hours or more, set it off, covered, to cool; take off the coarse outer leaves, chop the cabbage very fine, put it into a saucepan with a cupful of butter, and season to taste. Set it over the fire for the butter to melt; then dredge in gradually four tablespoonfuls of flour; stir, to mix it with the butter and cabbage, pour in a quart or more of boiling milk, or water, stir until it thickens; cover it and boil five minutes or more, to cook the flour.

CAULIFLOWER SOUP.

May be made the same as cabbage soup; only substituting cauliflower for cabbage.

CREAM OF ASPARAGUS.

Cut off half inch tips from two bunches asparagus stalks. Cook the stalks until tender in boiling water. Rub through a colander, salt to taste; add three pints of boiling milk; smooth one teaspoonful of butter with one of flour and stir into the soup. Cook fifteen minutes; while this is in course of preparation boil the tips till tender, drain and put in tureen. When soup is done take from stove, add one half cupful of cream and pour over the tips. Serve with croutons.

SUMMER VEGETABLE SOUP.

Pare two medium sized onions and one turnip, place these with one cupful of finely chopped cabbage to cook in three quarts of boiling water. Season to taste with salt and cook till tender, then add one cupful of green corn, cut from cob, bring to a quick boil and cook five minutes, add one half cupful of cream just before serving.

BLACK BEAN SOUP.

Soak one quart of black beans over night; put them in a kettle with a gallon of cold water and two bay leaves; boil slowly until well done, rub through a colander, and return to the kettle; season with salt, white pepper, and, if liked, a little thyme; blend one tablespoonful of butter with one tablespoonful of flour and dissolve in one half cupful of warm water; stir into the soup. Serve with croutons.

CARROT SOUP.

Boil six carrots in water; when thoroughly done drain them and pass them through a fine sieve. Mix the pulp thus obtained with as much clear stock (water will answer, but the soup will not be so good) as will make it of the desired consistency. Add pepper, salt, and a pinch of sugar. Melt one ounce of butter and mix with it a tablespoonful of flour; then gradually add to the carrot purée; let it come to a boil, add a small piece of butter; serve with croutons.

MOCK TURTLE SOUP.

Boil a bay leaf and a scant cupful of lentils in salted water until tender. Mash through colander to remove husks. Put back in kettle and add water enough to make one quart of soup; blend one tablespoonful of butter with scant tablespoonful of flour and stir into the soup; let come to a boil. Just before serving add fine slices of lemon, and two sliced, hard boiled, eggs.

SCOTS BROTH.

Wash two ounces of barley; soak it for three hours; chop one half of a medium sized head of cabbage, and one onion, put over to boil with the soaked barley, in one quart of water; salt to taste. Let boil for two hours; adding more water if it becomes too thick, be careful not to add too much water; season with savory herbs, or soup powder; add a tablespoonful of butter, and serve with croutons.

WHITE TURNIP SOUP.

Peel and prepare turnips according to quantity of soup desired, put them over to cook in boiling water; when half done add one fifth as much of onions, chopped very fine, with pepper and salt to taste. When turnips are tender pour the liquid through a sieve and rub the turnips through with a spoon. Return to kettle and add as much milk as is required to bring soup to the proper consistency; add a little parsley, chopped fine; one cupful of cream, and one tablespoonful of butter blended with one teaspoonful of flour. Serve with croutons.

CREAM OF LIMA BEANS.

Soak one cupful of dried lima beans over night; in the morning drain and add three pints of cold water. Cook until tender and rub through a sieve. Cut two slices of onion and four slices of carrot into small cubes; cook in two tablespoonfuls of butter until yellow, add one cupful of cream or milk, two tablespoonfuls of butter, two tablespoonfuls of flour, one teaspoonful of salt, and one saltspoonful of pepper; and stir into the boiling soup. Strain and serve.

BEAN PURÉE WITH TOMATO.

To one pint of cold Boston baked beans, add one chopped, small, onion, one bay leaf, and one cupful of tomato; boil in one quart of water until tender, then mash through a colander, put back in kettle over the fire and add one tablespoonful of butter blended with one teaspoonful of flour; season to taste, let come to a boil, and serve with croutons.

SAVORIES AND RELISHES.

SAVORY HASH.

Take one third of brown lentils (which have been cooked tender and rubbed through colander) to two thirds of chopped cold boiled potatoes, add one cupful of bread crumbs over which has been poured one tablespoonful of melted butter. Season, adding savory, soup powder or sage and chopped onion, as preferred; put tablespoonful of butter in frying pan, add the hash, cover until thoroughly heated, then remove cover and let brown, turn out on platter garnished with parsley.

NUT LOAF.

Grind or chop very fine one half pound of nuts—any kind you prefer; add one pound of broken bread, one fourth pound of butter; turn on one pint of boiling water and one egg, well beaten, salt, pepper, and sage to taste; chop very fine. Butter a pudding dish, cover the buttered surface with bread crumbs, pour in the mixture, and bake one hour or until well done. Turn out on a platter, garnish with parsley or celery tops. Serve with cranberry sauce.

VEGETABLE SWEET BREADS.

To six tablespoonfuls of lentils, previously boiled in salted water until tender and mashed through a colander, add three tablespoonfuls of bread crumbs and two beaten eggs, mix well together and fry by tablespoonfuls in plenty of hot butter. Serve hot, with green peas.

STUFFED SQUASH.

Boil or steam, a good sized summer squash, it needs to be of tender skin, leave on the skin and cut it once across before putting on to cook; let it cook until tender, be careful not to break in taking up; scoop out the seeds with a spoon, have ready some bread crumbs in which have been mixed one tablespoonful of melted butter and tablespoonful of finely minced onion and an equal quantity of chopped parsley or mint, as you prefer, with salt and pepper to taste; fill the cavity in squash with this stuffing and fasten together. Place in the oven and bake one half hour, basting frequently with butter and hot water.

STUFFED CUCUMBERS.

Take three medium sized cucumbers, pare, remove the seed centers and fill with stuffing. Bind the halves together with tape and steam until tender; remove all tapes, but one, that through the middle, lay them in a baking dish and brush them over with egg; then scatter fine bread crumbs and brown. Serve in long dish, with brown gravy.

The stuffing is made as follows: Put one tablespoonful of melted butter in stew pan, fry in the butter until brown one onion and two medium sized apples chopped fine. Drain from the fat and make into stuffing with bread crumbs flavored with a little mint, savory, or sage, as one prefers; whip one egg and stir in, with seasoning to taste.

VEGETABLE CUTLETS.

Use as a basis the vegetables from which the clear soup stock is made; after they have been thoroughly drained, set away, and chilled they will chop nicely without mushing. To the quantity of vegetables used for one gallon of soup stock, add one half can of peas, and one quart of chopped, cold, boiled potatoes; pepper and salt to taste. Mould in flat cutlet shapes, dip in fine bread crumbs, then in egg, again in bread crumbs, and fry in hot oil or butter. Serve hot. This will make about four dozen cutlets. If the chopped vegetables are placed in a cool place they will keep nicely several days.

CELERY ON TOAST.

After washing and removing green leaves, cut celery stocks into pieces about four inches long and cook in boiling, salted, water; when tender, lay on buttered toast, moistened with the water the celery was cooked in; add a brown sauce, and serve.

TURNIP SOUFFLÉ.

Make a white sauce of three tablespoonfuls of butter, three of flour, and enough milk to make a thick, white sauce; use three cupfuls of strained cooked turnip, whites of three well beaten eggs, a teaspoonful finely chopped onion; salt, and a dash of cayenne; mix all together, adding the whites of eggs last folding them carefully in, bake in a well buttered pan in slow oven until a delicate brown.

FARINA CROUSTADES.

Put one quart of water in double boiler and add one teaspoonful of salt; when scalding hot stir in gradually one and one half cupful of farina; let it cook till very thick; then spread out on a flat buttered dish about one and one half inches thick; when perfectly cold cut with a round cutter and scoop out some of the center so as to make a sort of cup; brush over with the yolk of egg and set in oven till a delicate brown.

For filling, cut into dice, three hard boiled eggs, season with salt, cayenne, and chopped parsley; add two tablespoonfuls of mushrooms cut in half; mix with enough well seasoned brown sauce to moisten well; fill the little croustades and serve; pass more of the filling or sauce in a gravy boat.

RICE CROQUETTES.

One cupful of rice, boiled in one pint of milk and one of water until tender. While boiling, add butter the size of an egg, two teaspoonfuls of sugar, three eggs, and the juice and grated peel of one lemon. Mix well, make into rolls a finger long, and dip first into yolks of two eggs, well beaten, then into cracker crumbs, and fry in hot cocoanut butter.

ITALIAN MACARONI.

Boil one third of a package of macaroni in salted water until tender, drain and rinse in cold water; heat and cover with tomato sauce (see sauces and gravies).

MACARONI PIE.

Boil a quarter of a pound of macaroni in water until quite soft; pour off the water; add half a pint of milk, a quarter of a pound of grated cheese, a piece of butter, a very little mustard, salt, a pinch of cayenne, and a dust of white pepper. Let it boil for a minute, then bake in a dish lined with rich crust. The crust should be brushed with the white of egg to keep it dry.

MACARONI CHEESE.

Take the quantity of macaroni required to fill a baking dish two thirds full, and boil until tender in salted water, drain through a colander and rinse in cold water, place in baking dish with half a cupful of milk if quantity used is small, a whole cupful if two quart dish is to be filled, add cupful of grated cheese, pinch of soda and dash of cayenne; bake a delicate brown.

VEGETABLE HOT-POT.

Use one turnip, one Spanish onion, one cupful of stewed tomato, one and one half pound of potatoes; one half cupful of tapioca previously soaked, butter, pepper, and salt to taste. Cut turnip into dice and boil until tender, at the same time let tapioca cook clear. Cut potatoes up fine, and chop onion fine and scald. Place a layer of onion at bottom of buttered baking dish, then tapioca, on top of this, potatoes, chopped turnip, and tomato,—with a little butter on each layer; repeat this until the dish is full, and have a layer of potatoes at the top. Bake in hot oven for one hour, the last quarter remove cover; add layer of bread crumbs and brown.

WINTER VEGETABLE PIE.

Place in baking dish, slices of cold boiled potatoes, onions, celery, and carrot, then add one scant cupful of stewed tomatoes and one half can of peas. Cover with stock, thickened to a gravy with butter and flour, cover with plain crust, and bake. A pie of this nature can be made with a great variety of ingredients; apples, boiled chestnuts, onions, and potatoes make a good combination. Rice, with a grating of cheese, celery, onion, and tomato, another variety.

VEGETABLE HASH.

Of cooked and chopped vegetables, use one carrot, one blood beet, two turnips, two quarts of finely sliced potatoes, one onion, and a stalk of celery; one sprig of parsley; put them in a stew pan, cover tight, and set in the oven. When thoroughly heated pour over a gravy of drawn butter and cream. Stir together and serve.

NUT CROQUETTES.

Shell and grind one pound of English walnuts, add one teaspoonful of salt, and the juice of half a lemon, one tablespoonful of chopped parsley, a dash of cayenne pepper; mix thoroughly. Place one cupful of milk in double boiler; rub one tablespoonful of softened butter with two tablespoonfuls of flour; when the cream is hot, stir in the flour and butter; cook until it thickens; season lightly.

Then turn the thickened cream into the nut mixture; have ready a well beaten egg and whip in; mix all together thoroughly. Set away to cool; when cold form into shapely rolls, dip in bread crumbs, then in beaten egg, again in bread crumbs, and fry quickly in hot fat. Be sure the fat is at right temperature,—see “Important Notes.”

BISCUIT PATES.

Make a nice light baking powder biscuit. Have ready, when the biscuits are done, one cupful of small mushrooms cooked tender and cut fine, dressed with one half cupful of cream, mixed with juice of mushrooms, and thickened with one teaspoonful of flour, blended with teaspoonful of butter; season to taste with salt and pepper. Take a thin slice off of the bottom of the biscuit, dig out the center, leaving reasonably thick walls, put little piece of butter in the shell and fill with mushrooms dressing; serve at once. Stale biscuit may be used by toasting them a few minutes in a hot oven after they have been hollowed out. These are crisp and some prefer them to fresh biscuit.

YORKSHIRE PUDDING.

To six large tablespoonfuls of flour, add one teaspoonful of baking powder and one half teaspoonful of salt; sift thoroughly; beat the yolks of three eggs, and add milk enough to mix with flour and make the consistency of soft custard; whip whites of eggs to stiff froth and fold into mixture lightly. Melt a heaping tablespoonful of butter in dripping pan, letting it brown slightly; pour in the mixture and place in oven; then pour over the top a half cupful of melted butter; brown another spoonful of butter, and when pudding is almost done baste with browned butter. When done cut in squares and serve with melted butter.

FRIED APPLES.

Wash apples and dry them, cut in circular slices through the core of the apples. Sprinkle liberally with sugar and fry in butter until well cooked. Serve on a platter.

VEGETABLE SAUSAGES NO. 1.

Take three cupfuls of grated bread crumbs and moisten with hot water; add salt, pepper, and mixed herbs. Beat till light, one egg and add to bind. Shape in small cakes, or rolls, and fry in hot grease.

SAUSAGES NO. 2.

Take one cupful of boiled, or Boston baked, beans; heat, and mash through sieve; chop two onions and boil very tender, mash, and add to beans. Place in oven one cupful of bread crumbs and let them dry and brown, then roll to powder; add to the mixture, bind with an egg, and use savory or sage to flavor, with salt and pepper to season. Roll in shape, dip in wheat meal, and brown in hot butter or oil.

CHINESE RICE.

Wash rice thoroughly, have agate kettle half filled with boiling salted water. Sprinkle rice in the boiling water; let cook until rice is thoroughly tender; then drain through a sieve.

CURRIED RICE WITH EGGS.

Prepare Chinese rice and serve with curried gravy made as follows: Put one teaspoonful of chopped onion in frying pan, with one heaping tablespoonful of butter; thicken with browned flour and add sufficient water to make gravy of right consistency. Season with salt, pepper, and curry powder enough to delicately flavor. Heap rice in center of shallow dish or platter, pour the gravy around the edge of rice, garnish with slices of hard boiled eggs, and lemon.

BANANA FRITTERS.

Slice bananas one half inch thick; squeeze over the slices some orange juice; stand for fifteen minutes; drain each piece, dip in fritter batter and fry.

CURRIED RICE.

Thoroughly wash one cupful of rice; let soak several hours in cold water; put two tablespoonfuls of butter in saucepan; add one teaspoonful finely chopped onion; when the onion begins to color drain the rice and add to onion and butter; stir a few minutes; add two teaspoonfuls curry powder, salt and pepper; then add two and one half cupfuls of boiling water; cover and cook rapidly for ten minutes; then move where it will cook very slowly three quarters of an hour.

IRISH STEW.

Chop fine a small onion, put over to stew in one pint of water; add a bay leaf and half a teaspoonful of salt; let simmer until onion is tender, take out the bay leaf; add pint of milk and one large potato, pared and sliced thickly; let simmer until potato is tender, then add one spoonful of flour blended with half a teacupful of butter; add chopped three hard boiled eggs, pour over split baking powder biscuit and serve on a platter, garnished with parsley.

CHESTNUT CROQUETTES.

Boil one quart of the large French chestnuts; remove the shells and thin brown skin; mash and run through a sieve; put into a double boiler, add enough sugar to sweeten, about two tablespoonfuls, the grated peel of one orange and juice of one half of a lemon, one tablespoonful of finely chopped citron; beat the yolk of one egg with one tablespoonful of cream; add to the chestnuts; turn out and when perfectly cold, form into croquettes; dip in egg, then in bread crumbs or fine cake crumbs may be used; fry in deep hot fat.

For the sauce, put into a double boiler one half cupful of thick cream, three fourths cupful of strong coffee, three tablespoonfuls of sugar and the yolks of four eggs well beaten; stir till it begins to thicken, remove from the fire; add juice of one half an orange, one tablespoonful of lemon juice, three teaspoonfuls Maraschino; serve with the croquettes.

MUSHROOMS.

GRILLED MUSHROOMS.

Prepared in this way the mushrooms must be large. After washing and peeling, score the tops with a knife and lay them for one hour in a pickle of oil, salt, pepper and lemon juice. Place them, tops down, on a close-barred gridiron and broil over a clear, slow fire. Serve on toast with a sauce made as follows:

Chop the stalks and pieces of mushrooms that have broken in the washing and stew in broth for ten minutes with a little minced parsley and onion. Beat the yolk of one egg with a gill of cream and add slowly to the sauce. Stir the whole until hot without boiling and pour it over the toast.

ESCALOPED MUSHROOMS.

Put the mushrooms in a buttered baking-dish with alternate layers of crumbs, seasoning each layer plentifully with butter; add salt, pepper and a gill of cream or gravy. Bake twenty minutes, keeping covered while in the oven.

MUSHROOM PIE.

Line a baking dish with rich crust. Drain the liquor from a can of small mushrooms, slice the mushrooms, add one cupful of cream, or rich milk, and tablespoonful of butter, to juice of mushrooms. Season to taste and thicken with tablespoonful of flour blended with butter; add the mushrooms, fill in the baking dish, cover with top crust and bake a rich brown. Brown sauce may be used if preferred.

AUNT SUSAN’S MUSHROOM PIE.

Line a deep pudding pan with rich paste; fill two thirds full of mushrooms (if raw they must be stewed a few minutes first), make a gravy of flour rubbed very smooth with thick cream, or with butter and milk, thin with boiling water, season with salt, pepper and soup powder, pour over the mushrooms, cover with paste and bake.

BAKED MUSHROOMS.

Toast for each person a large slice of bread and spread over with rich sweet cream; lay on each slice, head downward, a mushroom, or if small, more than one; season and fill each with as much cream as it will hold. Place over each a custard cup, pressing well down to the toast; set in a moderate oven and cook fifteen minutes. Do not remove the cups for five minutes after they come from the oven, as thereby the flavor of the mushroom is preserved in its entirety.

STEWED MUSHROOMS.

Drain off the juice from a can of small mushrooms; put a heaping tablespoonful of butter into a frying pan; add two tablespoonfuls of flour and brown well, stirring all the time; then pour in the juice of mushrooms with water enough to make a thin gravy; season with salt, pepper, and soup powder; add mushrooms and stew a few minutes, then serve.

MUSHROOMS IN WHITE SAUCE.

For stewing, the smaller mushrooms are preferable. Carefully peel the tops, cut the ends of the stalks level, wash and drain in colander. They should be stewed, till tender, in as little water as possible. When thoroughly cooked, add a pint of cream, or new milk, and thicken in usual way with flour blended in melted butter.

MUSHROOMS WITH LEMON.

Use the small canned mushrooms, separate the mushrooms from the liquor, put them, with one tablespoonful of butter in saucepan; add one tablespoonful of lemon juice, a pinch of white pepper, and one quarter of a teaspoonful of salt; place the saucepan over a slow fire and cook gently fifteen minutes, then serve.

EGGS.

CURRIED EGGS, NO. 1.

Put into saucepan two tablespoonfuls of butter, add one half teaspoonful onion juice; cook slowly till the onion begins to color; then add one tablespoonful flour and one teaspoonful curry powder; when perfectly smooth add three fourths of a cupful of clear stock and one half cupful of cream; cook for five minutes, stirring constantly; season with salt and pepper. Cut six hard boiled eggs into halves lengthwise; strain the sauce over them and let stand on the stove a few minutes till thoroughly heated. Serve on thin squares of toast.

CURRIED EGGS, NO. 2.

Boil half a dozen eggs hard and let them get cold. Fry in butter two large onions cut in thin slices, and let them get quite brown, season these with pepper and salt, and add a pint of boiling water; when the onions have stewed for a little while, put in a cupful of milk thickened with arrowroot, or flour, and flavor with curry powder, let it simmer, then put in the eggs cut in halves, making them hot, but do not let them boil. The amount of curry powder used is a matter of taste; garnish the dish with boiled rice, and serve very hot.

BAKED EGGS.

Butter gem pans and line with fine, buttered, bread crumbs. Break one egg carefully into each pan, season with bits of pepper, salt and butter, cover lightly with buttered bread crumbs, and bake in oven until delicate brown.

SCRAMBLED EGGS.

Break the eggs into a bowl and beat moderately light; add cream in proportion of one tablespoonful to every two eggs; season to taste. Have one tablespoonful of butter melted in hot frying pan and pour into the mixture. Stir until cooked solid, turn on hot platter and serve at once with toast.

SHIRRED EGGS.

Set a saucer on the stove—the heavy japanese ware stands the heat best—and put in it a teaspoonful of butter, when hot break two eggs into the dish, let cook until they bubble, and begin to set. Serve in the dish in which they are cooked, slipping the saucer on to a small plate. Serve at once.

HARD BOILED EGGS.

The eggs should be placed in boiling water, then set where they will simmer, rather than boil, and be left for fifteen minutes; the yolks will be dry and fine. To make them peel easily slip at once into cold water on removing from the fire.

LYONAISE EGGS.

Put one half tablespoonful butter in sauce pan, add one teaspoonful onion juice, cook slowly five minutes. Add one tablespoonful flour and, when well mixed, add one and one half cupfuls milk, stir till it thickens, season with salt and pepper, pour the sauce in a bake-dish, and break six eggs onto the sauce. Sprinkle quite thickly with bread crumbs, put bits of butter over all, and set in the oven for three or four minutes.

EGGS WITH MUSHROOMS.

Trim and peel the mushrooms; put them in stew-pan with butter, and cook until tender, season to taste. Place in shallow dish pouring the butter over them, then break over them eggs enough to cover, sprinkle thickly with bread crumbs and add bits of butter, place in hot oven long enough to set the eggs. Do not let the eggs harden; four or five minutes is the time usually required. Serve at once.

SAVORY EGGS.

Fry slices of Spanish onions until a delicate brown; add a tablespoonful of chopped parsley, pepper and salt, blend fat with tablespoonful of flour; add a pint of hot milk. Have ready some hard boiled eggs, quarter, and heat in the prepared sauce. Serve on toast.

FRICASSEED EGGS.

Boil the eggs till hard, take them out of the shells and arrange on a platter either in halves, or the yolks whole and whites cut in dice; make a rich white sauce and pour over them, garnish the dish with parsley.

EGGS FORCED.

Boil the number of eggs required; throw into cold water to chill; peel, and cut crosswise, take out the yolks, being careful not to break the whites. Rub the yolks with tablespoonful of butter (if six eggs are used), add two tablespoonfuls of cooked, chopped, mushrooms, pepper, salt, and one tablespoonful of chopped parsley; heat this mixture and beat it to a paste. Stuff with it the whites of the eggs and serve cold on bed of cress.

EGG CUTLETS.

For each cutlet allow one hard boiled egg, chopped fine, a tablespoonful of bread crumbs, the same quantity of grated cheese, a pinch of curry powder, pepper and salt; mix the whole with the beaten yolk of a raw egg and shape like cutlet; dip in white of egg and bread crumbs and fry brown; serve very hot.

ROASTED EGGS.

Fresh eggs well roasted are considered by some to be much richer than boiled eggs. Eggs may be roasted in the oven or in hot ashes. Care should be taken to turn them, where the heat is unequal.

EGGS IN CREAM.

Put half a cupful, or more, of cream into a shallow earthen dish, and place the dish in pan of boiling water. When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream, season to taste, and serve promptly.

ESCALOPED EGGS.

Boil six eggs fifteen minutes, the water should simmer, rather than boil; then slip the eggs into cold water for a moment, to make them peel easily, remove the shells and set aside to cool. Make a white sauce of rich milk thickened with butter and flour, seasoned to taste. Remove the whites of eggs and chop; cream the yolks with one half cupful of cream and add to white sauce. Stir in the chopped up whites, and add a teaspoonful of chopped parsley; place in baking dish, sprinkle bread crumbs and bits of butter over the top and set in hot oven just long enough to brown delicately.

POACHED EGGS, SPANISH STYLE.

Heat an earthen pan slowly and melt in it a tablespoonful of butter; add a teaspoonful of salt, a smaller quantity of pepper and a small onion minced very fine; or in place of the onion, use parsley, and sweet herbs, or a combination of all together as you prefer. Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown on the other side. In Spain and Mexico they are served in the dish in which they are cooked, and as hot as possible.

SWISS EGGS.

Cover the bottom of a dish with two ounces of fresh butter and on this scatter grated cheese; drop the eggs upon the cheese without breaking the yolks, season to taste. Pour over the eggs a little cream and sprinkle with about two ounces of grated cheese; set in a moderate oven for ten or fifteen minutes.

FRENCH OMELET (PLAIN).

Beat the yolks of six eggs to a cream, and beat whites to a stiff froth, add two tablespoonfuls of cream, or rich milk, to the yolks, season to taste, whip in the beaten whites lightly. Have omelet pan well oiled with butter and moderately hot; cook slowly until browned slightly on the bottom, then set pan in upper grate in hot oven. Serve on a platter garnished with parsley.

DRESSED OMELETS.

A nice variety can be given omelets by filling supplied just before folding.

TOMATO DRESSING.

Five tomatoes stewed down, and seasoned with salt, pepper and butter. Spread on omelet just before folding.

OMELET, WITH FRENCH PEAS.

Heat and drain one can of peas, season with salt, pepper and butter. Cover the platter and serve omelet on peas.

MUSHROOM FILLING.

If fresh mushrooms are used, select the small variety; peel and slice them, stew until tender in butter; season to taste and spread on omelet before folding.

FOAMY OMELET (SWEET).

Beat the yolks of six eggs to a cream, add one half cupful of cream, one tablespoonful of sugar. Whip the whites to a stiff froth, and add one half to the mixture; have frying pan moderately hot, melt one teaspoonful of butter in pan; be careful not to brown, and pour in the mixture. Cook carefully, lifting pan from fire frequently so it will not scorch on the bottom; when nearly set, pour over the rest of whites of eggs, and sprinkle with powdered sugar, then set in oven until whites of eggs set; have ready a hot platter, slip omelet on to platter, lay spoonfuls of jelly on omelet and double quickly. Serve at once. This omelet without sweetening is very nice with savory dressing, such as minced herbs heated in butter.

BREAD OMELET.

Crumble a cupful of stale bread and soak in half a teacupful of milk. Then beat quite smooth, and add half a teaspoonful of salt and five beaten eggs. Butter a shallow pudding dish well, pour in the mixture, and bake in an oven about ten minutes, serving at once in the same dish, as it falls quickly.

VEGETABLE OMELET.

Chop an onion finely, together with two crisp heads of lettuce, season with salt and pepper, and stir in six well beaten eggs, add three tablespoonfuls of cream. Pour into hot, buttered spider, and when thickened, but not hardened, fold over and serve on hot platter. Parsley may be used, if preferred, in place of lettuce.

CHEESE OMELET, NO. 1.

Break three eggs into a basin; whip them till well mixed; add pepper and salt, and two ounces of grated cheese; melt one tablespoonful of butter in frying pan; when the butter is quite hot pour the mixture into the pan; as soon as it begins to set, draw the thickening portion from the bottom of pan with a silver fork, letting the liquid substance cover the pan, do not stir; repeat this operation until it is all sufficiently cooked; then turn onto a heated platter, garnished with parsley, or cress.

CHEESE OMELET, NO. 2.

Mix to a smooth batter three tablespoonfuls of flour with half a pint of milk. Beat together four eggs, a little salt and one fourth of a pound of old cheese grated. Add these to the flour and milk and mix all, beating briskly for several minutes. Put three ounces of butter on a frying pan, and when it is boiling hot pour in the mixture and cook to a nice brown on both sides, turning carefully. Serve on a hot dish.

EGG AND ASPARAGUS.

Cut about two dozen stalks of asparagus into inch lengths and boil tender. Drain, pour over a cupful of drawn butter; stir until hot, turn into a baking dish. Break about six eggs on top, put a bit of butter on each, with salt, and pepper; put into a quick oven until the eggs are “set.”

DEVILLED EGGS.

Boil the eggs for twenty minutes, remove the shells, cut each egg in half without breaking the whites; take out the yolks and pound them in a mortar, adding cayenne, salt and curry powder. Stuff the whites with this paste and join the eggs to their original shape. Cut off just sufficient of each broad end to enable them to stand, and arrange them thus on a dish in a bed of cress or parsley.

EGGS ON TOAST.

Put one tablespoonful of butter in a chaffing dish, and when bubbling add one tablespoonful of flour, one half teaspoonful of salt, one half saltspoonful of pepper, and, gradually, one cupful of milk. Add the whites of three hard boiled eggs, chopped fine. When hot, pour over three slices of toast. Rub the yolks through a strainer over all and garnish with parsley.

SAVORY SAUCES AND GRAVIES.

Nut butter is an excellent substitute for meat essence in gravies, stocks, and sauces. It should be used in the proportion of one tablespoonful to one quart of water.

BROWN SAUCE.

Heat a pint of thin cream; when boiling add a tablespoonful of flour, browned in the oven and rubbed to a smooth paste with a little cold milk; salt to taste; cook thoroughly for ten minutes; then add one cupful of hot, stewed, strained tomato. Beat thoroughly.

TOMATO SAUCE, NO. 1.

Melt one tablespoonful butter, add one tablespoonful of chopped onion, fry until delicate brown; then add one tablespoonful of flour; gradually pour in one cupful of clear soup stock and one half cupful of strained juice of tomato. Season to taste, and cook until it thickens. Nut or dairy butter may be used.

TOMATO SAUCE, NO. 2.

Put one half can of tomatoes, one cupful of water, two cloves, two allspice berries, two pepper corns, two sprigs of parsley, one teaspoonful of mixed herbs, over to boil in granite saucepan; fry one tablespoonful of chopped onion in one tablespoonful of butter till a delicate brown; then add tomato mixture and one heaping tablespoonful of corn starch that has been dissolved in cold water. Simmer ten minutes, add one half teaspoonful of salt, and one half saltspoonful of pepper, add a dash of cayenne, if liked. Strain.

WHITE SAUCE.

To one pint of milk add one heaping tablespoonful of flour blended with one tablespoonful of melted butter; boil until it thickens, salt to taste, add one half cupful of cream. If too thick, thin with hot milk.

CHEESE SAUCE.

Flavor white sauce by adding grated cheese, and stir until the cheese is quite melted.

DUTCH SAUCE.

To four ounces of butter add the well beaten yolks of three eggs, a teaspoonful of flour, a dessertspoonful of lemon juice and salt to taste; put in double boiler and stir gently until it thickens; do not let it boil or it will curdle. This sauce is very nice with asparagus or cauliflower.

DRAWN BUTTER.

One half cupful of butter, rubbed well with two tablespoonfuls of flour; put into saucepan with about one pint of boiling water, stir constantly until well melted. Add one tablespoonful of chopped parsley.

BUTTER SAUCE.

Season a cupful of flour with pepper, nutmeg, and cloves. Mix it with water into a thin paste, and work in a piece of butter about the size of an egg. Put the paste into a pan over the fire, and boil it for a quarter of an hour, then take it off, and add some fresh butter in small portions at a time, continually stirring the contents, to prevent the butter from rising to the surface. Afterwards add lemon juice to flavor, and mix thoroughly. This sauce may be used with almost any vegetable. Another way of making butter sauce sometimes called oiled butter, which is generally liked, is to take as much fresh butter as will be wanted, and melt it, but do not let it brown. Skim it, pour it out, let it rest a minute, then drain it from the curd at the bottom, and serve.

BROWN BUTTER GRAVY.

Take one bay leaf, and a teaspoonful of chopped onion and simmer fifteen minutes in one pint of water. Brown two tablespoonfuls of flour. Put one heaping tablespoonful of butter in frying-pan, melt, browning slightly, add flour, then the strained water that is flavored with onion and bay leaf; let boil, if too thick add more hot water. Salt and pepper to taste.

CHEESE DISHES.

AN ENGLISH MONKEY.

Soak one cupful of bread crumbs in one cupful of milk about ten or fifteen minutes. Melt one tablespoonful of butter, add one cupful of cheese broken into small pieces; stir until melted; add the crumbs and one beaten egg, one half teaspoonful of salt, a few grains of cayenne, and a piece of bicarbonate of soda as large as a pea. Cook for five minutes; serve on wafers.

RICE AND CHEESE.

Take one pint of boiled rice and one cupful of grated cheese; add to the cheese a dash of cayenne pepper and soda the size of a small pea; mix thoroughly. Place the rice and cheese in alternate layers in buttered baking dish. Sprinkle bits of butter over the top and bake in hot oven until brown.

WELSH RAREBIT.

Take one fourth pound of good rich cheese, grate it, add one half cupful of milk; put in a double boiler. Mix one half teaspoonful mustard, one saltspoonful of salt, a sprinkle of cayenne pepper and soda the size of a small pea, to a smooth paste with a little milk; add the yolks of two eggs, and beat well. When the cheese is melted stir in mixture of egg and seasoning, add two teaspoonfuls of butter, and cook until it thickens, stirring constantly. Pour over toast, or heated square crackers and serve at once.

CHEESE PUDDING.

Grate one half pound of cheese and add a dash of cayenne, and soda the size of a pea; add six ounces of grated bread, using crust and all; mix with pepper and salt to taste, melt two ounces of butter in one gill of boiling milk and pour over the mixture (cook in double boiler and stir until cheese is melted), then beat in the yolks of three eggs, beat whites of eggs stiff and add them to the mixture (after it is set off of the stove), then pour into a greased pudding dish and bake in moderately hot oven.

CHEESE STRAWS.

Sift one cupful of flour, one half teaspoonful of baking powder, a dash of cayenne pepper, and salt thoroughly. Then work in two tablespoonfuls butter, add three fourths of a cupful of grated cheese and mix to a soft dough with milk. Roll out lightly on a floured board, cut in strips the length of a pencil, also make some small rings. Bake in a hot oven until delicate brown. Put sticks through one or two of the rings. Nice to serve with salads, or for lunch boxes.

ESCALOPED POTATOES, WITH CHEESE.

Slice cold boiled potatoes and sprinkle with salt and pepper; prepare a good cream sauce; put a layer of sauce, then one of potato into a shallow bake dish, having the last layer of sauce; cut some thin strips of cheese about two and one half inches long, lay them on top of the potatoes, sprinkle with bread crumbs, put into a good oven till slightly browned and the cheese is somewhat melted.

CHEESE PATÉS, NO. 1.

Make a good short crust, roll it out very thin and line as many patty pans as will be required; fill them with stale bread crumbs, or dry rice. Cover with crust and bake in a quick oven. When cooked, remove the lid and take out the bread, or rice; fill up the case with cheese mixture; brush round the edge with egg and cover with the lid. Serve very hot.

Cheese Mixture.—Grate one half pound of good rich cheese, add a dash of cayenne pepper and a tiny speck of soda, mix with white sauce to the consistency of cream, stir over the fire until the mixture is thick, remove from stove, and add one well beaten yolk of egg. Fill the cases while hot and serve at once.

CHEESE PATÉS, NO. 2.

Cut rounds of bread two and one half inches thick and with a sharp knife or smaller cutter cut the center nearly through; spread all over with soft butter, put into a quick oven till a delicate brown, grate enough dry cheese to make one large cupful; season with salt, cayenne and a very little dry mustard; moisten with cream and stock till you have a smooth paste, adding a few drops of onion juice; fill the centers of the bread rounds; the cheese must not be too soft; put in a quick oven till cheese is melted, then draw to the edge of the oven; put a spoonful of beaten white of egg on top of each center, let color for a moment and serve.

CHEESE RELISH.

Fill a baking dish with alternate layers of grated cheese, in which you have mixed a tiny speck of soda, a dash of cayenne pepper, and bread crumbs, placing crumbs in bottom of dish. When filled, pour over it rich milk, or cream, in proportion of one half pint to each cupful of crumbs. Salt to taste and bake for twenty minutes in a reasonably hot oven.

CHEESE PUFF.

Butter liberally two slices of bread and place one in bottom of baking dish; grate one fourth pound of cheese and sprinkle half of it over the buttered bread with a little salt, a dash of cayenne pepper, and soda the size of a pea; then add another slice of buttered bread and the rest of the grated cheese; season as before; whip two eggs to a froth and beat into one pint of milk; pour it over the bread and cheese mixture and bake a delicate brown; serve hot.

CHEESE WAFERS.

Take a quarter of a pound each of flour, butter, and grated cheese; mix them thoroughly with one quarter of a saltspoonful of cayenne pepper. Mix with yolk of egg and water to a smooth stiff paste; roll this out to the thickness of half an inch, then cut into pieces about three inches long and one inch wide. Bake these until they are lightly browned, and serve them as hot as possible.

CHEESE CUSTARDS.

Six tablespoonfuls of grated cheese, two of butter, four eggs, one cupful of milk with a teaspoonful of corn starch stirred into it, salt and pepper to taste. Beat the eggs very light and pour upon them the heated milk (with a pinch of soda), having thickened with the corn starch. While warm add butter, pepper, salt and cheese. Beat well and pour into greased custard-cups. Bake in a quick oven about fifteen minutes, or until high and brown. Serve at once, as a separate course, with bread and butter, after soup, or before serving dessert.

SALAD DRESSINGS, AND SALADS.

CREAM DRESSING.

To one pint of boiling cream, add two ounces of flour, stirred to a smooth paste with two ounces of butter; cook two minutes. Remove from sauce pan and add one ounce more of butter, stirring until cool and perfectly mixed; then season to taste with lemon juice, salt, pepper, and mustard (blending the mustard first in a little lemon juice). Add sliced olives; or, if preferred, use one tablespoonful of chopped parsley and one half teaspoonful of finely chopped onion; the olives are best with cabbage, and onion and parsley with mixed salads.

PLAIN DRESSING.

Beat one egg very light; add one tablespoonful of vinegar and cook in double boiler until thick; place one tablespoonful of butter in a bowl and pour the hot custard over it; beat until smooth, then add mustard and salt to taste—one half teaspoonful of mustard, and saltspoonful of salt is the usual proportion,—with half a teaspoonful of sugar to blend. Set away to cool. Just before using, add sufficient sweet cream to thin to the consistency of rich cream.

MAYONAISE DRESSING.

To the yolks of two eggs add a scant teaspoonful of mustard, equal quantity of salt, and a dash of cayenne pepper, stir, then add, very slowly almost drop by drop, one teacupful of olive oil. The mixture should be as thick as butter, then add one tablespoonful of lemon juice, if too thick, thin with sweet cream. For cabbage or potato salads it is well to add one half cup of sweet cream, while for tomato, aspic or plain, no cream should be used.

FRENCH DRESSING.

Mix one half teaspoonful of salt, with one half saltspoonful of pepper and two tablespoonfuls of lemon juice; then add slowly, stirring briskly, one half cupful of oil. Very nice for plain salads.

COOKED SALAD DRESSING.

Mix one tablespoonful of sugar, one teaspoonful of mustard, one teaspoonful of salt, a speck of cayenne and the yolk of one egg; add two tablespoonfuls of melted butter and one half cupful of milk. Stir over boiling water until it thickens. Take from the fire and add the beaten white of the egg and two tablespoonfuls of lemon juice.

AUNT SUSAN’S SALAD DRESSING.

Beat together one level teaspoonful of mustard, one heaping teaspoonful of sugar, one dessertspoonful of melted butter, one half teaspoonful of salt and the yolk of one egg; add one cupful of milk and cook in double boiler until it thickens; stirring all the while. When thick add lemon juice or vinegar to taste. This dressing can be kept any length of time by bottling, not necessary to seal.

SALAD CREAM.

Heat one half cupful of vinegar and one half cupful of sugar. When very hot add one half cupful of sour cream into which the yolks of two eggs have been beaten. Stir well, remove from the fire and then chill before using.

Very nice on cabbage salad.

SPRING SALAD.

In a salad bowl put a layer of fresh watercress, then a layer of thinly sliced cucumbers, then a layer of tomatoes with a teaspoonful of chopped chives. Repeat the process and put a border of watercress round the bowl. When ready to serve pour on a French dressing and toss until well mingled.

STUFFED TOMATO SALAD.

Select good sized, smooth, solid tomatoes, scald and skin quickly, slip into ice-water to chill, then carefully remove center without breaking under part; remove seed pulp with your finger, then fill with a chopped mixture of onion, cucumber, parsley, and cress; cover with mayonaise dressing and serve on platter garnished with lettuce leaves, or parsley. One should use judgment in regard to any mixture given in receipt of this nature, and omit any article not pleasing to individual tastes, for instance some prefer to omit parsley, others do not like onion, etc.

PLAIN TOMATO SALAD.

Choose smooth round medium sized tomatoes, scald, and skin quickly. Set away to chill, serve on lettuce leaves with thick mayonaise dressing.

TOMATO ASPIC.

To one quart of strained tomato juice, add one bay leaf, one teaspoonful of chopped onion, and one teaspoonful of salt; let boil ten minutes, strain through fine sieve, or cheese cloth. Set back on stove and thicken with two or more tablespoonfuls of cornstarch, previously dissolved in one third cup of cold water; let boil until clear, turn into wet mould, and set away to chill. Serve on lettuce leaves with thick mayonaise dressing.