the cupful of boiling broth; add to the cream, and season highly. Have
the chicken well seasoned, also. Put the macaroni in a large flat pan
with boiling water to cover, and boil rapidly for three minutes. Drain
off the water, and place the macaroni on a board, having about twelve
pieces in a bunch. Cut in pieces about three-fourths of an inch long.
Butter a two-quart mould (an oval charlotte russe mould is the best)
very thickly, and stick the macaroni closely over the bottom and
sides. When done, put the chicken in lightly and evenly, and add the
sauce very gradually. Steam one hour. Serve either cold or hot. Great
care must be taken in dishing. Place the platter over the mould and
turn platter and mould simultaneously. Let the dish rest a minute, and
then gently remove the mould. Serve immediately. A long time is needed
to line the mould with the macaroni, but this is such a handsome,
savory dish as to pay to have it occasionally. If you prefer, you can
use all broth, and omit the cream.

Galatine of Turkey.

Bone the turkey, and push the wings and legs inside of the body. Make
three pints of ham force-meat. Cut a cold boiled tongue in thin
slices. Season the turkey with salt and pepper, and spread on a board,
inside up. Spread a layer of the force-meat on this, and then a layer
of tongue. Continue this until all the tongue and force-meat are used.
Roll the bird into a round form, and sew up with mending cotton. Wrap
tightly in a strong piece of cotton cloth, which must be either pinned
or sewed to keep it in position. Put in a porcelain kettle the bones
of the turkey, two calf's feet, four pounds of the knuckle of veal, an
onion, two slices of turnip, two of carrot, twenty pepper-corns, four
cloves, two stalks of celery, one table-spoonful of salt and three
quarts of water. When this comes to a boil, skim, and put the turkey
in. Set back where it will just simmer for three hours. Take up and
remove the wrapping, put on a clean piece of cloth that has been wet
in cold water, and place in a dish. Put three bricks in a flat baking
pan, and place on top of the bird. Set away in a cool place over
night. In the morning take off the weights and cloth. Place on a dish,
the smooth side up. Melt four table-spoonfuls of glaze, and brush the
turkey with it. Garnish with the jelly, and serve. Or, the galatine
can be cut in slices and arranged on a number of dishes, if for a
large party. In that case, place a little jelly in the centre of each
slice, and garnish the border of the dish with jelly and parsley. The
time and materials given are for a turkey weighing about nine pounds.
Any kind of fowl or bird can be prepared in the same manner.

To make the jelly: Draw forward the kettle in which the turkey was
cooked, and boil the contents rapidly for one hour. Strain, and put
away to harden. In the morning scrape off all the fat and sediment.
Put the jelly in a clean sauce-pan with the whites and shells of two
eggs that have been beaten with four table-spoonfuls of cold water.
Let this come to a boil, and set back where it will just simmer for
twenty minutes. Strain through a napkin, and set away to harden.

Galatine of Veal.

Bone a breast of veal. Season well with salt and pepper. Treat the
same as turkey, using, however, two pounds of boiled ham instead of
the tongue. Cook four hours.

Chicken in Jelly.

For each pound of chicken, a pint of water. Clean the chicken, and put
to boil. When it comes to a boil, skim carefully; and simmer gently
until the meat is very tender--about an hour and a half. Take out the
chicken, skin, and take all the flesh from the bones. Put the bones
again in the liquor, and boil until the water is reduced one half.
Strain, and set away to cool. Next morning skim off all the fat. Turn
the jelly into a clean sauce-pan, carefully removing all the sediment;
and to each quart of jelly add one-fourth of a package of gelatine
(which has been soaked an hour in half a cupful of cold water), an
onion, a stalk of celery, twelve pepper-corns, a small piece of mace,
four cloves, the white and shell of one egg and salt and pepper to
taste. Let it boil up; then set back where it will simmer twenty
minutes. Strain the jelly through a napkin. In a three-pint mould put
a layer of jelly about three-fourths of an inch deep. Set in ice water
to harden. Have the chicken cut in long, thin strips, and well
seasoned with salt and pepper; and when the jelly in the mould is
hard, lay in the chicken, lightly, and cover with the liquid jelly,
which should be cool, but not hard. Put away to harden. When ready to
serve, dip the mould in warm water and then turn into the centre of a
flat dish. Garnish with parsley, and, if you choose, with Tartare or
mayonnaise sauce.

Chicken Chaud Froid.

Skin two chickens, and cut in small pieces as for serving. Wash, and
put them in a stew-pan with enough white stock to cover, and one large
onion, a clove, half a blade of mace, a bouquet of sweet herbs and
half a table-spoonful of salt. Let this come to a boil; then skim
carefully, and set back where it will simmer for one hour. Take up the
chicken, and set the stew-pan where the stock will boil rapidly. Put
three table-spoonfuls of butter in the frying-pan, and when it melts,
stir in two table-spoonfuls of flour, and cook until smooth, but not
brown. Stir this into the stock, of which there must be not more than
a pint; add four table-spoonfuls of glaze, and boil up once. Taste to
see if seasoned enough; if it is not, add more salt and pepper. Now
add half a cupful of cream, and let boil up once more. Have the
chicken in a deep dish. Pour this sauce on it, and set away to cool At
serving time, have large slices of cold boiled sweet potatoes, fried
in butter till a golden brown, handsomely arranged on a warm dish. On
them place the chicken, which must be very cold. On each piece of the
meat put a small teaspoonful of Tartare sauce. Heap the potatoes
around the edge of the dish, garnish with parsley, and serve.

To Remove a Fillet from a Fowl or Bird.

Draw the skin off of the breast, and then run a sharp knife between
the flesh and the ribs and breast-bone. You will in this way separate
the two fillets from the body of the bird. The legs and wings of the
largest birds and fowl can be boned, and stuffed with force-meat, and
then prepared the same as, and served with, the fillet. The body of
the bird can be used for soups. Fillets from all kinds of birds can be
prepared the same as those from chickens.

Chicken Fillets, Larded and Breaded.

Lard the fillets, having four fine strips of pork for each one, and
season with salt and pepper. Dip in beaten egg and in fine bread
crumbs. Fry ten minutes in boiling fat. Serve on a hot dish with a
spoonful of Tartare sauce on each.

Chicken Fillets, Braised.

Lard the fillets as for breading. For each one lay a slice of fat pork
in the bottom of the braising pan, and on this a very small piece of
onion. Dredge the fillets well with salt, pepper and flour, and place
them on the pork and onion. Cover the pan, and set on the stove. Cook
slowly half an hour; then add one pint of light stock or water and the
bones of one of the chickens. Cover the pan, and place in a moderate
oven for one hour, basting frequently with the gravy. If the gravy
should cook away, add a little more stock or water, (there should be
nearly a pint of it at the end of the hour). Take up the fillets, and
drain; then cover them with soft butter, and dredge lightly with
flour. Broil till a light brown. Serve on a hot dish with the sauce
poured around. Or, they can be dressed on a mound of mashed potato,
with a garnish of any green vegetable at the base, the sauce to be
poured around it.

To make the sauce: Skim all the fat from the gravy in which the
fillets were cooked. Cook one table-spoonful of butter and one heaping
teaspoonful of flour together until a light brown; then add the gravy,
and boil up once. Taste to see if seasoned enough, and strain.

Chicken Fillets, Sauté.

Flatten the fillets by pounding them lightly with the vegetable
masher. Season with pepper and salt, and dredge well with flour. Put
in the frying-pan one table-spoonful of butter for each fillet, and
when hot, put the fillets in, and cook rather slowly twenty minutes.
Brown on both sides. Take up, and keep hot while making the sauce. If
there are six fillets, add two table-spoonfuls of butter to that
remaining in the frying-pan, and when melted, stir in one table-
spoonful of flour. Stir until it begins to brown slightly; then slowly
add one and a half cupfuls of cold milk, stirring all the while. Let
this boil one minute. Season with salt, pepper and, if you like, a
little mustard. Fill the centre of a hot dish with green peas or
mashed potatoes, against which rest the fillets; and pour the sauce
around. Serve very hot.

Chicken Curry.

One chicken, weighing three pounds; three-fourths of a cupful of
butter, two large onions, one heaping table-spoonful of curry powder,
three tomatoes, or one cupful of the canned article, enough cayenne to
cover a silver three-cent piece, salt, one cupful of milk. Put the
butter and the onions, cut fine, on to cook. Stir all the while until
brown; then put in the chicken, which has been cut in small pieces,
the curry, tomatoes, salt and pepper. Stir well. Cover tightly, and
let simmer one hour, stirring occasionally; then add the milk. Boil up
once, and serve with boiled rice. This makes a very rich and hot
curry, but for the real lover of the dish, none too much so.

Veal Curry.

Two pounds of veal, treated in the same manner, but cooked two hours.
Mutton and lamb can be used in a like way.

Chicken Quenelles.

One large chicken or tender fowl, weighing about three pounds; six
table-spoonfuls of butter, one table-spoonful of chopped salt pork,
three eggs, one teaspoonful of onion juice, one of lemon juice, half a
cupful of white stock or cream, one cupful of stale bread, one of new
milk, and salt and pepper to taste. Skin the chicken, take all the
flesh from the bones, and chop and pound _very_ fine. Mix the
pork with it, and rub through a flour sieve. Cook the bread and milk
together for ten minutes, stirring often, to get smooth. Add this to
the chicken, and then add the seasoning, stock or cream, yolks of
eggs, one by one, and lastly the whites, which have been beaten to a
stiff froth.

Cover the sides and bottom of a frying-pan with soft butter. Take two
table-spoons and a bowl of boiling water. Dip one spoon in the water,
and then fill it with force-meat, heaping it; then dip the other spoon
in the hot water, and turn the contents of the first into it. This
gives the _quenelle_ the proper shape; and it should at once be
slipped into the frying-pan. Continue the operation until all the meat
is shaped. Cover the quenelles with white stock, boiling, and slightly
salted, and cook gently twenty minutes. Take them up, and drain for a
minute; then arrange on a border of mashed potatoes or fried bread.
Pour a spoonful of either Bechamel, mushroom or olive sauce on each,
and the remainder in the centre of the dish. Serve hot.

Chicken Quenelles, Stuffed.

Prepare the force-meat as for _quenelles_. Soak four table-
spoonfuls of gelatine for one hour in cold water to cover. Put two
table-spoonfuls of butter in a frying-pan, and when hot, add one
table-spoonful of flour. Stir until smooth, but not brown; then
gradually stir in one pint of cream. Add one table-spoonful of lemon
juice, a speck of mace and plenty of salt and pepper. Cook for two
minutes. Stir in the soaked gelatine, and remove from the fire. Into
this sauce stir one pint and a half of cold chicken, cut _very_
fine. Set away to cool. Butter eighteen small egg cups, and cover the
sides and bottoms with a thick layer of the force-meat. Fill the
centre with the prepared force-meat, which should be quite firm. Cover
with chicken. Place the cups in a steamer and cover them with sheets
of thick paper. Put on the cover of the steamer, and place upon a
kettle of boiling water for half an hour. Do not let the water boil
too rapidly. Take up, and put away to cool. When cold, dip the
_quenelles_ twice in beaten egg and in bread crumbs. Fry in
boiling fat for three minutes. Serve hot with a garnish of stoned
olives.

Chicken Quenelles, Breaded.

Prepare the _quenelles_ as before, and when they have been
boiled, drain, and let them grow cold. Dip in beaten egg and roll in
bread crumbs; place in the frying basket and plunge into boiling fat.
Cook three minutes. Serve with fried parsley or any kind of brown
sauce.

Veal Quenelles.

One pound of clear veal, one cupful of white sauce, six table-
spoonfuls of butter, one cupful of bread crumbs, one of milk, four
eggs, salt, pepper, a slight grating of nutmeg and the juice of half a
lemon. Make and use the same as chicken _quenelles_.

Chicken Pilau.

Cut a chicken into pieces the size you wish to serve at the table.
Wash clean, and put in a stew-pan with about one-eighth of a pound of
salt pork, which has been cut in small pieces. Cover with cold water,
and boil gently until the chicken begins to grow tender, which will be
in about an hour, unless the chicken is old. Season rather highly with
salt and pepper, add three tea-cupfuls of rice, which has been picked
and washed, and let boil thirty or forty minutes longer. There should
be a good quart of liquor in the stew-pan when the rice is added. Care
must be taken that it does not burn. Instead of chicken any kind of
meat may be used.

Chicken Soufflé.

One pint of cooked chicken, finely chopped; one pint of cream sauce,
four eggs, one teaspoonful of chopped parsley, one teaspoonful of
onion juice, salt, pepper. Stir the chicken and seasoning into the
boiling sauce. Cook two minutes. Add the yolks of the eggs, well
beaten, and set away to cool. When cold, add the whites, beaten to a
stiff froth. Turn into a buttered dish, and bake half an hour. Serve
with mushroom or cream sauce. This dish must be served the moment it
is baked. Any kind of delicate meat can be used, the _soufflé_
taking the name of the meat of which it is made.

Fried Chicken.

Cut the chicken into six or eight pieces. Season well with salt and
pepper. Dip in beaten egg and then in fine bread crumbs in which there
is one teaspoonful of chopped parsley for every cupful of crumbs. Dip
again in the egg and crumbs. Fry ten minutes in boiling fat. Cover the
centre of a cold dish with Tartare sauce. Arrange the chicken on this,
and garnish with a border of pickled beets. Or, it can be served with
cream sauce.

Blanquette of Chicken.

One quart of cooked chicken, cut in delicate pieces; one large cupful
of white stock, three table-spoonfuls of butter, a heaping table-
spoonful of flour, one teaspoonful of lemon juice, one cupful of cream
or milk, the yolks of four eggs, salt, pepper: Put the butter in the
sauce-pan, and when hot, add the flour. Stir until smooth, but not
brown. Add the stock, and cook two minutes; then add the seasoning and
cream. As soon as this boils up, add the chicken. Cook ten minutes.
Beat the yolks of the eggs with four table-spoonfuls of milk. Stir
into the blanquette. Cook about half a minute longer. This can be
served in a rice or potato border, in a _crôustade_, on a hot
dish, or with a garnish of toasted or fried bread.

Blanquette of Veal and Ham.

Half a pint of boiled ham, one pint and a half of cooked veal, one
pint of cream sauce, one teaspoonful of lemon juice, the yolks of two
uncooked eggs, salt, pepper, two hard-boiled eggs. Have the veal and
ham cut in delicate pieces, which add with the seasoning to the sauce.
When it boils up, add the yolks, which have been beaten with four
table-spoonfuls of milled Cook half a minute longer. Garnish with the
hard-boiled eggs.

Salmis of Game,

Take the remains of a game dinner, say two or three grouse. Cut all
the meat from the bones, in as handsome pieces as possible, and set
aside. Break up the bones, and put on to boil with three pints of
water and two cloves. Boil down to a pint and a half. Put three table-
spoonfuls of butter and two onions, cut in slices, on to fry. Stir all
the time until the onions begin to brown; then add two spoonfuls of
flour, and stir until a rich dark brown. Strain the broth on this.
Stir a minute, and add one teaspoonful of lemon juice and salt and
pepper to taste; if you like, one table-spoonful of Leicestershire
sauce, also. Add the cold game, and simmer fifteen minutes. Serve on
slices of fried bread. Garnish with fried bread and parsley.

This dish can be varied by using different kinds of seasoning, and by
serving sometimes with rice, and sometimes with mashed potatoes, for a
border. Half a dozen mushrooms is a great addition to the dish, if
added about five minutes before serving. A table-spoonful of curry
powder, mixed with a little cold water, and stirred in with the other
seasoning, will give a delicious curry of game. When curry is used,
the rice border is the best of those mentioned above.

Game Cutlets à la Royale.

One quart of the tender parts of cold game, cut into dice; one
generous pint of rich stock, one-third of a box of gelatine, one quart
of any kind of force-meat, four cloves, one table-spoonful of onion
juice, two of butter, one of flour, three eggs, one pint of bread or
cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a
cupful of cold water. Put the butter in a frying-pan, and when hot,
add the flour. Stir until smooth and brown, and add the stock and
seasoning. Simmer ten minutes; strain upon the game, and simmer
fifteen minutes longer. Beat an egg and add to the gelatine. Stir this
into the game and sauce and take from the fire instantly. Place the
stew-pan in a basin of cold water, and stir until it begins to cool;
then turn the mixture into a shallow baking pan, having it about an
inch thick. Set on the ice to harden. When hard, cut into cutlet-
shaped pieces with a knife that has been dipped in hot water. When all
the mixture is cut, put the pan in another of warm water for half a
minute. This will loosen the cutlets from the bottom of the pan. Take
them out carefully, cover every part of each cutlet with force-meat,
and set on ice until near serving time. When ready to cook them, beat
the two eggs with a spoon. Cover the cutlets with this and the crumbs.
Place a few at a time in the frying basket, and plunge them into
boiling fat. Fry two minutes. Drain, and place on brown paper until
all are cooked. Arrange them in a circle on a hot dish. Pour mushroom
sauce in the centre, garnish with parsley, and serve. Poultry cutlets
can be prepared and served in the same way.

Cutlets à la Duchesse.

Two pounds of Lamb, mutton or veal cutlets, one large cupful of cream,
one table-spoonful of onion juice, four table-Spoonfuls of butter, one
of flour, two whole eggs, the yolks of four more, two table-spoonfuls
of finely-chopped ham, one of lemon juice and salt and pepper to
taste. Put two table-spoonfuls of the butter in the frying-pan. Season
the cutlets with salt and pepper, and when the butter is hot, put them
in it. Fry gently for five minutes, if lamb or mutton, but if veal,
put a cover on the pan, and fry very slowly for fifteen minutes. Set
away to cool. Put the remainder of the butter in a small frying-pan,
and when hot, stir in the flour. Cook one minute, stirring all the
time, and being careful not to brown. Stir in the cream. Have the ham,
the yolks of eggs and the onion and lemon juice beaten together. Stir
this mixture into the boiling sauce. Stir for about one minute, and
remove from the fire. Season well with pepper and salt. Dip the
cutlets in this sauce, being careful to cover every part, and set away
to cool. When cold, dip them in beaten egg and in bread crumbs. Fry in
boiling fat for one minute. Arrange them in a circle on a hot dish,
and have green peas in the centre and cream sauce poured around.

Cutlets served in Papillotes.

Fold and cut half sheets of thick white paper, about the size of
commercial note, so that when opened they will be heart-shaped. Dip
them in melted butter and set aside. After trimming all the fat from
lamb or mutton chops, season them with pepper and salt. Put three
table-spoonfuls of butter in the frying pan, and when melted, lay in
the chops, and cook slowly for fifteen minutes. Add one teaspoonful of
finely-chopped parsley, one teaspoonful of lemon juice and one table-
spoonful of Halford sauce. Dredge with one heaping table-spoonful of
flour, and cook quickly five minutes longer. Take up the cutlets, and
add to the sauce in the pan four table-spoonfuls of glaze and four of
water. Stir until the glaze is melted, and set away to cool. When the
sauce is cold, spread it on the cutlets. Now place these, one by one,
on one side of the papers, having the bones turned toward the centre.
Fold the papers and carefully turn in the edges. When all are done,
place them in a pan, and put into a moderate oven for ten minutes;
then place them in a circle, and fill the centre of the dish with thin
fried, or French fried, potatoes. Serve very hot. The quantities given
above are for six cutlets.

Veal Cutlets with White Sauce.

One and a half pounds of cutlets, two table-spoonfuls of butter, a
slice of carrot and a small slice of onion. Put the butter and the
vegetables, cut fine, in a sauce-pan. Season the cutlets with salt and
pepper, and lay them on the butter and vegetables. Cover tightly, and
cook slowly for half an hour; then take out, and dip in egg and bread
crumbs, and fry in boiling fat till a golden brown. Or, dip the
cutlets in soil butter and then in flour, and broil. Serve with white
sauce poured around. Put a quart of green peas, or points of
asparagus, in the centre of the dish, and arrange the cutlets around
them. Pour on the sauce. This gives a handsome dish. Or, serve with
olive sauce.

Mutton Cutlets, Crumbed.

Season French chops with salt and pepper, dip them in melted butter,
and roll in _fine_ bread crumbs. Broil for eight minutes over a
fire not too bright, as the crumbs burn easily. Serve with potato
balls heaped in the centre of the dish.

Mutton Cutlets, Breaded.

Trim the cutlets, and season with salt and pepper. Dip in beaten egg
and in bread crumbs, and fry in boiling fat. If three-quarters of an
inch thick, they will be done rare in six minutes, and well done in
ten. Arrange in the centre of a hot dish, and pour tomato sauce around
them. One pint of sauce is enough for two pounds of cutlets.

Stewed Steak with Oysters.

Two pounds of rump steak, one pint of oysters, one tablespoonful of
lemon juice, three of butter, one of flour, salt, pepper, one cupful
of water. Wash the oysters in the water, and drain into a stew-pan.
Put this liquor on to heat. As soon as it comes to a boil, skim, and
set back. Put the butter in a frying-pan, and when hot, put in the
steak. Cook ten minutes. Take up the steak, and stir the flour into
the butter remaining in the pan. Stir until a dark brown. Add the
oyster liquor, and boil one minute. Season with salt and pepper. Put
back the steak, cover the pan, and simmer half an hour; then add the
oysters and lemon juice. Boil one minute. Serve on a hot dish with
points of toast for a garnish.

Rice Borders.

These are prepared in two ways. The first is to boil the rice as for a
vegetable, and, with a spoon, heap it lightly around the edge of the
fricassee, ragout, etc. The second method is a little more difficult.
Put one cupful of rice on to boil in three cupfuls of cold water. When
it has been boiling half an hour, add two table-spoonfuls of butter
and one heaping teaspoonful of salt. Set back where it will just
simmer, and cook one hour longer. Mash very fine with a spoon, add two
well-beaten eggs, and stir for three minutes. Butter a plain border
mould, and fill with the rice. Place in the heater for ten minutes.
Turn upon a hot dish. Fill the centre with a fricassee, salmis or
blanquette, and serve hot. A mould with a border two inches high and
wide, and having a space in the centre five and a half inches wide and
eleven long, is pretty and convenient for rice and potato borders, and
also for jelly borders, with which to decorate salads, boned chicken,
creams, etc.

Potato Border.

Six potatoes, three eggs, one table-spoonful of butter, one of salt,
half a cupful of boiling milk. Pare, boil and mash the potatoes. When
fine and light, add the butter, salt and pepper and two well-beaten
eggs. Butter the border mould and pack the potato in it. Let this
stand on the kitchen table ten minutes; then turn out on a dish and
brush over with one well-beaten egg. Brown in the oven. Fill the
centre with a curry, fricassee, salmis or blanquette.

To Make a Crôustade.

The bread for the _crôustade_ must not be too light, and should
be at least three days old. If the loaf is round, it can be carved
into the form of a vase, or if long, into the shape of a boat. Have a
very sharp knife, and cut slowly and carefully, leaving the surface as
smooth as possible. There are two methods by which it can be browned:
one is to plunge it into a deep pot of boiling fat for about one
minute; the other is to butter the entire surface of the bread and put
it into a hot oven, being careful not to let it burn. Care must be
taken that the inside is as brown as the outside; if not, the sauce
will soak through the crôustade and spoil it. Creamed oysters, stewed
lobster, chicken, or any kind of meat that is served in a sauce, can
be served in the crôustade,

Cheese Soufflé.

Two table-spoonfuls of butter, one heaping table-spoonful of flour,
half a cupful of milk, one cupful of grated cheese, three eggs, half a
teaspoonful of salt, a speck of cayenne. Put the butter in a sauce-
pan, and when hot, add the flour, and stir until smooth, but not
browned. Add the milk and seasoning. Cook two minutes; then add the
yolks of the eggs, well beaten, and the cheese. Set away to cool. When
cold, add the whites, beaten to a stiff froth. Turn into a buttered
dish, and bake from twenty to twenty-five minutes. Serve the moment it
comes from the oven. The dish in which this is baked should hold a
quart. An escalop dish is the best.

Rissoles.

Roll the trimmings from pie crust into a sheet about a sixth of an
inch thick. Cut this in cakes with the largest patty cutter. Have any
kind of meat or fish prepared as for croquettes. Put a heaping
teaspoonful on each cake. Brush the edges of the paste with beaten
egg, and then fold and press together. When all are done, dip in
beaten egg and fry brown in boiling fat. They should cook about eight
minutes. Serve hot.

Fritter Batter.

One pint of flour, half a pint of milk, one table-spoonful of salad
oil or butter, one teaspoonful of salt, two eggs. Beat the eggs light.
Add the milk and salt to them. Pour half of this mixture on the flour,
and when beaten light and smooth, add the remainder and the oil. Fry
in boiling fat. Sprinkle with sugar, and serve on a hot dish. This
batter is nice for all kinds of fritters.

Fritter Batter, No. 2.

One pint of flour, one teaspoonful of salt, one of sugar, one of cream
of tartar, half a teaspoonful of soda, one tablespoonful of oil, one
egg, half a pint of milk. Mix the flour, salt, sugar, cream of tartar
and soda together, and rub through a sieve. Beat the egg very light,
and add the milk. Stir half of this on the flour, and when the batter
is light and smooth, add the remainder, and finally the oil.

Chicken Fritters.

Cut cold roasted or boiled chicken or fowl in small pieces, and place
in an earthen dish. Season well with salt, pepper and the juice of a
fresh lemon. Let the meat stand one hour; then make a fritter batter,
and stir the pieces into it. Drop, by the spoonful, into boiling fat,
and fry till a light brown. Drain, and serve immediately. Any kind of
cold meat, if tender, can be used in this way.

Apple Fritters.

Pare and core the apples, and cut in slices about one-third of an inch
thick. Dip in the batter, and fry six minutes in boiling fat. Serve on
a hot dish. The apples may be sprinkled with sugar and a little
nutmeg, and let stand an hour before being fried. In that case,
sprinkle them with sugar when you serve them.

Fruit Fritters.

Peaches, pears, pineapples, bananas, etc., either fresh or canned, are
used for fritters. If you choose, when making fruit fritters, you can
add two table-spoonfuls of sugar to the batter.

Oyster Fritters.

One pint of oysters, two eggs, one pint of flour, one heaping
teaspoonful of salt, one table-spoonful of salad oil, enough water
with the oyster liquor to make a scant half pint. Drain and chop the
oysters. Add the water and salt to the liquor. Pour part of this on
the flour, and when smooth, add the remainder. Add the oil and the
eggs, well beaten. Stir the oysters into the batter. Drop small
spoonfuls of this into boiling fat, and fry until brown. Drain, and
serve hot.

Clam Fritters.

Drain and chop a pint of clams, and season with salt and pepper. Make
a fritter batter as directed, using, however, a _heaping_ pint of
flour, as the liquor in the clams thins the batter. Stir the clams
into this, and fry in boiling fat.

Cream Fritters.

One pint of milk, the yolks of six, and whites of two, eggs, two
table-spoonfuls of sugar, half a pint of flour, three heaping table-
spoonfuls of butter, half a teaspoonful of salt, a slight flavoring of
lemon, orange, nutmeg, or anything else you please. Put half of the
milk on in the double boiler, and mix the flour to a smooth paste with
the other half. When the milk boils, stir this into it Cook for five
minutes, stirring constantly; then add the butter, sugar, salt and
flavoring. Beat the eggs well, and stir them into the boiling mixture.
Cook one minute. Butter a shallow cake pan, and pour in the mixture.
Have it about half an inch deep in the pan. Set away to cool. When
cold, cut into small squares. Dip these in beaten egg and in crumbs,
place in the frying basket, and plunge into boiling fat. Fry tall a
golden brown. Arrange on a hot dish, sprinkle sugar over them, and
serve _very hot_.

Potato Fritters.

One pint of boiled and mashed potato, half a cupful of hot milk, three
table-spoonfuls of butter, three of sugar, two eggs, a little nutmeg,
one teaspoonful of salt. Add the milk, butter, sugar and seasoning to
the mashed potato, and then add the eggs well beaten. Stir until very
smooth and light. Spread, about half an inch deep, on a buttered dish,
and set away to cool. When cold, cut into squares. Dip in beaten egg
and in bread crumbs, and fry brown in boiling fat. Serve immediately.

Croquettes.

Care and practice are required for successfully making croquettes. The
meat must be chopped fine, all the ingredients be thoroughly mixed,
and the whole mixture be as moist as possible without spoiling the
shape. Croquettes are formed in pear, round and cylindrical shapes.
The last is the best, as the croquettes can be moister in this form
than in the two others.

To shape: Take about a table-spoonful of the mixture, and with both
hands, shape in the form of a cylinder. Handle as gently and carefully
as if a tender bird. Pressure forces the particles apart, and thus
breaks the form. Have a board sprinkled lightly with bread or cracker
crumbs, and roll the croquettes _very gently_ on this. Remember
that the slightest pressure will break them. Let them lie on the board
until all are finished, when, if any have become flattened, roll them
into shape again. Cover a board _thickly_ with crumbs. Have
beaten eggs, slightly salted, in a deep plate. Hold a croquette in the
left hand, and with a brush, or the right hand, cover it with the egg;
then roll in the crumbs. Continue this until they are all crumbed.
Place a few at a time in the frying basket (they should not touch each
other), and plunge into boiling fat. Cook till a rich brown. It will
take about a minute and a half. Take up, and lay on brown paper in a
warm pan.

Royal Croquettes.

Three small, or two large, sweetbreads, one boiled chicken, one large
table-spoonful of flour, one pint of cream, half a cupful of butter,
one table-spoonful of onion juice, one tablespoonful of chopped
parsley, one teaspoonful of mace, the juice of half a lemon, and salt
and pepper to taste. Let the sweetbreads stand in boiling water five
minutes. Chop very fine, with the chicken, and add seasoning. Put two
table-spoonfuls of the butter in a stew-pan with the flour. When it
bubbles, add the cream, gradually; then add the chopped mixture, and
stir until thoroughly heated. Take from the fire, add the lemon juice,
and set away to cool. Roll into shape with cracker crumbs. Dip in six
beaten eggs and then in cracker crumbs. Let them stand until dry, when
dip again in egg, and finally in bread crumbs--not too fine. All the
crumbs should first be salted and peppered. Fry quickly in boiling
fat.

Royal Croquettes, No. 2.

Half a boiled chicken, one large sweetbread, cleaned, and kept in hot
water for five minutes; a calf's brains, washed, and boiled five
minutes; one teaspoonful of chopped parsley, salt, pepper, half a pint
of cream, one egg, quarter of a cupful of butter, one table-spoonful
of corn-starch. Chop the chicken, brains and sweetbread very fine, and
add the egg well beaten. Mix the corn-starch with a little of the
cream. Have the remainder of the cream boiling, and stir in the mixed
corn-starch; then add the butter and the chopped mixture, and stir
over the fire until it bubbles. Set aside to cool. Shape, and roll
twice in egg and in cracker crumbs. Put in the frying basket, and
plunge into boiling fat. They should brown in less than a minute.
[Mrs. Furness, of Philadelphia.]

Oyster Croquettes.

Haifa pint of raw oysters, half a pint of cooked veal, one heaping
table-spoonful of butter, three table-spoonfuls of cracker crumbs, the
yolks of two eggs, one table-spoonful of onion juice. Chop the oysters
and veal very fine. Soak the crackers in oyster liquor, and then mix
all the ingredients, and shape. Dip in egg and roll in cracker crumbs,
and fry as usual. The butter should be softened before the mixing.

Lobster Croquettes.

Chop fine the meat of a two-pound lobster; take also two table-
spoonfuls of butter, enough water or cream to make very moist, one
egg, salt and pepper to taste, and half a table-spoonful of flour.
Cook butter and flour together till they bubble. Add the cream or
water (about a scant half cupful), then the lobster and seasoning,
and, when hot, the egg well beaten. Set away to cool. Shape, dip in
egg and cracker crumbs, and fry as usual.

Salmon Croquettes.

One pound of cooked salmon (about a pint and a half when chopped), one
cupful of cream, two table-spoonfuls of butter, one of flour, three
eggs, one pint of crumbs, pepper, salt. Chop the salmon fine. Mix the
flour and butter together. Let the cream come to a boil, and stir in
the flour, butter, salmon and seasoning. Boil for one minute. Stir
into it one well-beaten egg, and remove from the fire. When cold,
shape, and proceed as for other croquettes.

Shad Roe Croquettes.

One pint of cream, four table-spoonfuls of corn-starch, four shad roe,
four table-spoonfuls of butter, one teaspoonful of salt, the juice of
two lemons, a slight grating of nutmeg and a speck of cayenne. Boil
the roe fifteen minutes in salted water; then drain and mash. Put the
cream on to boil. Mix the butter and corn-starch together, and stir
into the boiling cream. Add the seasoning and roe. Boil up once, and
set away to cool. Shape and fry as directed. [Miss Lizzie Devereux.]

Rice and Meat Croquettes.

One cupful of boiled rice, one cupful of finely-chopped cooked meat--
any kind; one teaspoonful of salt, a little pepper, two table-
spoonfuls of butter,--half a cupful of milk, one egg. Put the milk on
to boil, and add the meat, rice and seasoning. When this boils, add
the egg, well beaten; stir one minute. After cooling, shape, dip in
egg and crumbs, and fry as before directed.

Rice Croquettes.

One large cupful of cooked rice, half a cupful of milk, one egg, one
table-spoonful of sugar, one of butter, half a teaspoonful of salt, a
slight grating of nutmeg. Put milk on to boil, and add rice and
seasoning. When it boils up, add the egg, well beaten. Stir one
minute; then take off and cool. When cold, shape, and roll in egg and
crumbs, as directed. Serve very hot. Any flavoring can be substituted
for the nutmeg.

Potato Croquettes.

Pare, boil and mash six good-sized potatoes. Add one table-spoonful of
butter, two-thirds of a cupful of hot cream or milk, the whites of two
eggs, well beaten, and salt and pepper to taste. If you wish, use also
a slight grating of nutmeg, or a teaspoonful of lemon juice. Let the
mixture cool slightly, then shape, roll in egg and crumbs, and fry.

Chicken Croquettes.

One _solid_ pint of finely-chopped cooked chicken, one table-
spoonful of salt, half a teaspoonful of pepper, one cupful of cream or
chicken stock, one table-spoonful of flour, four eggs, one teaspoonful
of onion juice, one table-spoonful of lemon juice, one pint of crumbs,
three table-spoonfuls of butter. Put the cream or stock on to boil.
Mix the flour and butter together, and stir into the boiling cream;
then add the chicken and seasoning. Boil for two minutes, and add two
of the eggs, well beaten. Take from the fire immediately, and set away
to cool. When cold, shape and fry.

Many people think a teaspoonful of chopped parsley an improvement,

Other Croquettes.

Veal, mutton, lamb, beef and turkey can be prepared in the same manner
as chicken. Very dry, tough meat is not suitable for croquettes.
Tender roasted pieces give the finest flavor.

Large Vol-au-Vent.

Make puff or chopped paste, according to the rule given, and let it
get chilled through; roll it again four times, the last time leaving
it a piece about seven inches square. Put in the ice chest for at
least half an hour; then roll into a ten-inch square. Place on this a
plate or a round tin, nine and a half inches in diameter, and, with a
sharp knife, cut around the edge. Place another plate, measuring seven
inches or a little more, in the centre. Dip a case-knife in hot water
and cut around the plate, having the knife go two-thirds through the
paste. Place the paste in a flat baking pan and put in a hot oven.
After twelve or fifteen minutes close the drafts, to slacken the heat,
and cook half an hour longer, being careful not to let it burn. As
soon as the _vol-au-vent_ is taken from the oven, lift out the
centre piece with a case-knife, and take out the uncooked paste with a
spoon. Return the cover. At the time of serving place in the oven to
heat through; then fill and cover, and serve while hot The _vol-au-
vent_ can be made and baked the day before using, if more
convenient. Heat it and fill as directed.

Vol-au-Vent of Chicken.

Cut into dice one and a half pints of cooked chicken, and season with
salt and pepper. Make a cream sauce, which season well with salt and
pepper; and, if you like, add half a teaspoonful of onion juice and
the same quantity of mixed mustard. Heat the chicken in this, and fill
the _vol-au-vent_. All kinds of poultry and other meats can be
used for a _vol-au-vent_ with this sauce.

Vol-au-Vent of Sweetbreads.

Clean and wash two sweetbreads, and boil twenty minutes in water to
cover. Drain and cool them, and cut into dice. Heat in cream sauce,
and fill the _vol-au-vent_. Serve hot.

Vol-au-Vent of Salmon.

Heat one pint and a half of cooked salmon in cream sauce. Fill the
_vol-au-vent_, and serve hot. Any rich, delicate fish can be
served in a _vol-au-vent_.

Vol-au-Vent of Oysters.

Prepare the vol-au-vent as directed. Put one quart of oysters on to
boil in their own liquor. As soon as a scum, rises, skim it off, and
drain the oysters. Return half a pint of the oyster liquor to the
sauce-pan. Mix two heaping table-spoonfuls of butter with a scant one
of flour, and when light and creamy, gradually turn on it the boiling
oyster liquor. Season well with salt, pepper and, if you like, a
little nutmeg or mace, (it must be only a "shadow"). Boil up once, and
add three table-spoonfuls of cream and the oysters. Stir over the fire
for half a minute. Fill the case, cover, and serve immediately.

Vol-au-Vent of Lobster.

Rub together four table-spoonfuls of butter and one and a half of
flour. Pour on this, gradually, one pint of boiling white stock. Let
it boil up once, and add the juice of half a lemon, salt and a speck
of cayenne; add, also, the yolks of two eggs, beaten with a spoonful
of cold water, and the meat of two small lobsters, cut into dice. Stir
for one minute over the fire. Fill the case, put on the cover, and
serve.

Patties.

Make puff paste as directed. (See puff paste.) After it has been
rolled four times, put it on ice to harden. When hard, roll again
twice. The last time leave the paste about an inch thick. Put in the
ice chest to get very firm; then put on the board, and gently roll it
down to three-quarters of an inch in thickness. Great care must be
taken to have every part equally thick. Cut out pieces with a round
tin cutter three and a half inches in diameter, and place in the pans.
Take another cutter two and a half inches in diameter, dip it in hot
water, place in the centre of the patty, and cut about two-thirds
through. In doing this, do not press down directly, but use a rotary
motion. These centre pieces, which are to form the covers, easily
separate from the rest when baked. Place in a very hot oven. When they
have been baking ten minutes close the drafts, to reduce the heat;
bake twenty minutes longer. Take from the oven, remove the centre
pieces, and, with a teaspoon, dig out the uncooked paste. Fill with
prepared fish or meat, put on the covers, and serve. Or, if more
convenient to bake them early in the day, or, indeed, the previous
day, put them in the oven twelve minutes before serving, and they will
be nearly as nice as if fresh baked. The quantities given will make
eighteen patties.

Chicken Patties.

Prepare the cream the same as for oysters, and add to it one pint of
cold chicken, cut into dice. Boil three minutes. Fill the shells and
serve. Where it is liked, one teaspoonful of onion juice is an
improvement. Other poultry and all game can be served in patties the
same as chicken.

Veal Patties.

Put in a stew-pan a generous half pint of white sauce with a pint of
cooked veal, cut into dice, and a teaspoonful of lemon juice. Stir
until very hot. Fill the shells, and serve.

Lobster Patties.

One pint of lobster, cut into dice; half a pint of white sauce, a
speck of cayenne, one-eighth of a teaspoonful of mustard. Heat all
together. Fill the shells and serve.

Oyster Patties.

One pint of small oysters, half a pint of cream, a large tea-spoonful
of flour, salt, pepper. Let the cream come to a boil. Mix the flour
with a little cold milk, and stir into the boiling cream. Season with
salt and pepper. While the cream is cooking let the oysters come to a
boil in their own liquor. Skim carefully, and drain off all the
liquor. Add the oysters to the cream, and boil up once. Fill the patty
shells, and serve. The quantities given are enough for eighteen
shells.

Crust Patties.

Cut a loaf of stale bread in slices an inch thick. With the patty
cutter, press out as many pieces as you wish patties, and with a
smaller cutter, press half through each piece. Place this second
cutter as near the centre as possible when using. Put the pieces in
the frying basket and plunge into boiling fat for half a minute. Take
out and drain, and with a knife, remove the centre crusts and take out
the soft bread; then fill, and put on the centre pieces.

Filling for crusts: Put two table-spoonfuls of butter in the frying-
pan, and when hot, add one of flour. Stir until smooth and brown. Add
one cupful of stock. Boil one minute, and stir in one pint of cooked
veal, cut rather fine. Season with salt, pepper, and a little lemon
juice. When hot, fill the crusts. Any kind of cold meat can be served
in this manner.

 Sweetbreads.

Sweetbreads are found in calves and lambs. The demand for calves'
sweetbreads has grown wonderfully within the past ten years. In all
our large cities they sell at all times of the year for a high price,
but in winter and early spring they cost more than twice as much as
they do late in the spring and during the summer. The throat and heart
sweetbreads are often sold as one, but in winter, when they bring a
very high price, the former is sold for the same price as the latter.
The throat sweetbread is found immediately below the throat. It has an
elongated form, is not so firm and fat, and has not the fine flavor of
the heart sweetbread. The heart sweetbread is attached to the last
rib, and lies near the heart. The form is somewhat rounded, and it is
smooth and firm.

To Clean Sweetbreads.

Carefully pull off all the tough and fibrous skin. Place them in a
dish of cold water for ten minutes or more, and they are then ready to
be boiled. They must always be boiled twenty minutes, no matter what
the mode of cooking is to be.

Sweetbreads Larded and Baked.

When the sweetbreads have been cleaned, draw through each one four
very thin pieces of pork (about the size of a match). Drop them into
cold water for five or ten minutes, then into hot water, and boil
twenty minutes. Take out, spread with butter, dredge with salt, pepper
and flour, and bake twenty minutes in a quick oven. Serve with green
peas, well drained, seasoned with salt and butter, and heaped in the
centre of the dish. Lay the sweetbreads around them, and pour a cream
sauce around the edge of the dish. Garnish with parsley. One pint of
cream sauce is sufficient for eight or ten sweetbreads.

Sweetbread Sauté.

One sweetbread, after being boiled, split and cut in four pieces.
Season with salt and pepper. Put in a small frying-pan one small
table-spoonful of butter and the same quantity of flour. When hot, put
in the sweetbreads; turn constantly until a light brown. They will fry
in about eight minutes. Serve with cream sauce or tomato sauce.

Broiled Sweetbreads.

Split the sweetbread after being boiled. Season with salt and pepper,
rub thickly with butter and sprinkle with flour. Broil over a rather
quick fire, turning constantly. Cook about ten minutes, and serve with
cream sauce.

Breaded Sweetbreads.

After being boiled, split them, and season with salt and pepper; then
dip in beaten egg and cracker crumbs. Fry a light brown in hot lard.
Serve with tomato sauce.

Sweetbreads in Cases.

Cut the sweetbreads, after being boiled, in very small pieces. Season
with salt and pepper, and moisten well with cream sauce. Fill the
paper cases, and cover with bread crumbs. Brown, and serve.

Pancakes.

Six eggs, a pint of milk, one heaping teaspoonful of salt, one cupful
of flour, one table-spoonful of sugar, one of melted butter or of
salad oil. Beat the eggs very light, and add the milk. Pour one-third
of this mixture on the flour, and beat until perfectly smooth and
light; then add the remainder and the other ingredients. Heat and
butter an omelet pan. Pour into it a thin layer of the mixture. When
brown on one side, turn, and brown the other. Roll up, sprinkle with
sugar, and serve hot. Or, cover with a thin layer of jelly, and roll.
A number of them should be served on one dish.

SALADS.

A salad should come to the table fresh and crisp. The garnishes should
be of the lightest and freshest kind. Nothing is more out of place
than a delicate salad covered with hard-boiled eggs, boiled beets,
etc. A salad with which the mayonnaise dressing is used, should have
only the delicate white leaves of the celery, or the small leaves from
the heart of the lettuce, and these should be arranged in a wreath at
the base, with a few tufts here and there on the salad. The contrast
between the creamy dressing and the light green is not great, but it
is pleasing. In arranging a salad on a dish, or in a bowl, handle it
very lightly. Never use pressure to get it into form. When a jelly
border is used with salads, some of it should be helped with the
salad. The small round radishes may be arranged in the dish with a
lettuce salad. In washing lettuce great care must be taken not to
break or wilt it. The large, dark green leaves are not nice for salad.
As lettuce is not an expensive vegetable, it is best, when the heads
are not round and compact, to buy an extra one and throw the large
tough leaves away. In winter and early spring, when lettuce is raised
in hot-houses, it is liable to have insects on it. Care must be taken
that all are washed off. Only the white, crisp parts of celery should
be used in salads. The green, tough parts will answer for stews and
soups. Vegetable salads can be served for tea and lunch and with, or
after, the meats at dinner. The hot cabbage, red cabbage, celery,
cucumber and potato salads, are particularly appropriate for serving
with meats. The lettuce salad, with the French dressing, and the
dressed celery, are the best to serve after the meats. A rich salad,
like chicken, lobster or salmon, is out of place at a company dinner.
It is best served for suppers and lunches. The success of a salad
(after the dressing is made) depends upon keeping the lettuce or
celery crisp and not adding meat or dressing to it until the time for
serving.

Mayonnaise Dressing.

A table-spoonful of mustard, one of sugar, one-tenth of a teaspoonful
of cayenne, one teaspoonful of salt, the yolks of three uncooked eggs,
the juice of half a lemon, a quarter of a cupful of vinegar, a pint of
oil and a cupful of whipped cream. Beat the yolks and dry ingredients,
until they are very light and thick, with either a silver or wooden
spoon--or, better still, with a Dover beater of second size. The bowl
in which the dressing is made should be set in a pan of ice water
during the beating. Add a few drops of oil at a time until the
dressing becomes very _thick_ and rather hard. After it has
reached this stage the oil can be added more rapidly. When it gets so
thick that the beater turns hard, add a little vinegar. When the last
of the oil and vinegar has been added it should be very thick. Now add
the lemon juice and whipped cream, and place on ice for a few hours,
unless you are ready to use it. The cream may be omitted without
injury.

Salad Dressing Made at the Table.

The yolk of a raw egg, a table-spoonful of mixed mustard, one-fourth
of a teaspoonful of salt, six table-spoonfuls of oil. Stir the yolk,
mustard and salt together with a fork until they begin to thicken. Add
the oil, gradually, stirring all the while. More or less oil can be
used.

Cream Salad Dressing.

Two eggs, three table-spoonfuls of vinegar, one of cream, one
teaspoonful of sugar, one-fourth of a teaspoonful of salt, one-fourth
of a teaspoonful of mustard. Beat two eggs well. Add the sugar, salt
and mustard, then the vinegar, and the cream. Place the bowl in a
basin of boiling water, and stir until about the thickness of rich
cream. If the bowl is thick and the water boils all the time, it will
take about five minutes. Cool, and use as needed.

Red Mayonnaise Dressing.

Lobster "coral" is pounded to a powder, rubbed through a sieve, and
mixed with mayonnaise dressing. This gives a dressing of a bright
color. Or, the juice from boiled beets can be used instead of "coral."

Green Mayonnaise Dressing.

Mix enough spinach green with mayonnaise sauce to give it a bright
green color. A little finely-chopped parsley can be added.

Aspic Mayonnaise Dressing.

Melt, but heat only slightly, one cupful of aspic jelly; or, one
cupful of consommé will answer, if it is well jellied. Put in a bowl
and place in a basin of ice water. Have ready the juice of half a
lemon, one cupful of salad oil, one-fourth of a cupful of vinegar, one
table-spoonful of sugar, one scant table-spoonful of mustard, one
teaspoonful of salt and one-tenth of a teaspoonful of cayenne. Mix the
dry ingredients with the vinegar. Beat the jelly with a whisk, and as
soon as it begins to thicken, add the oil and vinegar, a little at a
time. Add the lemon juice the last thing. You must beat all the time
after the bowl is placed in the ice water. This gives a whiter
dressing than that made with the yolks of eggs.

Boiled Salad Dressing.

Three eggs, one table-spoonful each of sugar, oil and salt a scant
table-spoonful of mustard, a cupful of milk and one of vinegar. Stir
oil, salt, mustard and sugar in a bowl until perfectly smooth. Add the
eggs, and beat well; then add the vinegar, and finally the milk. Place
the bowl in a basin of boiling water, and stir the dressing until it
thickens like soft custard. The time of cooking depends upon the
thickness of the bowl. If a common white bowl is used, and it is
placed in water that is boiling at the time and is kept constantly
boiling, from eight to ten minutes will suffice; but if the bowl is
very thick, from twelve to fifteen minutes will be needed. The
dressing will keep two weeks if bottled tightly and put in a cool
place.

Sour Cream Salad Dressing.

One cupful of sour cream, one teaspoonful
of salt, a speck of cayenne, one table-spoonful of lemon juice, three
of vinegar, one teaspoonful of sugar. Mix all together thoroughly.
This is best for vegetables.

Sardine Dressing.

Pound in a mortar, until perfectly smooth, the yolks of four hard-
boiled eggs and three sardines, which have been freed of bones, if
there were any. Add the mixture to any of the thick dressings, like
the mayonnaise or the boiled. This dressing is for fish.

Salad Dressing Without Oil.

The yolks of four uncooked eggs, one table-spoonful of salt, one
heaping teaspoonful of sugar, one heaping teaspoonful of mustard,
half a cupful of clarified chicken fat, a quarter of a cupful of
vinegar, the juice of half a lemon, a speck of cayenne. Make as
directed for mayonnaise dressing.

Salad Dressing made with Butter.

Four table-spoonfuls of butter, one of flour, one table-spoonful of
salt, one of sugar, one heaping teaspoonful of mustard, a speck of
cayenne, one cupful of milk, half a cupful of vinegar, three eggs. Let
the butter get hot in a sauce-pan. Add the flour, and stir until
smooth, being careful not to brown. Add the milk, and boil up. Place
the sauce-pan in another of hot water. Beat the eggs, salt, pepper,
sugar and mustard together, and add the vinegar. Stir this into the
boiling mixture, and stir until it thickens like soft custard, which
will be in about fire minutes. Set away to cool; and when cold,
bottle, and place in the ice-chest. This will keep two weeks.

Bacon Salad Dressing.

Two table-spoonfuls of bacon or pork fat, one of flour, one of lemon
juice, half a teaspoonful of salt, one teaspoonful of sugar, one of
mustard, two eggs, half a cupful of water, half a cupful of vinegar.
Have the fat hot. Add the flour, and stir until smooth, but not brown.
Add the water, and boil up once. Place the sauce-pan in another of
boiling water. Have the eggs and seasoning beaten together. Add the
vinegar to the boiling mixture, and stir in the beaten egg. Cook four
minutes, stirring all the while. Cool and use. If corked tightly, this
will keep two weeks in a cold place.

French Salad Dressing.

Three table-spoonfuls of oil, one of vinegar, one salt-spoonful of
salt, one-half a salt-spoonful of pepper. Put the salt and pepper in a
cup, and add one table-spoonful of the oil. When thoroughly mixed, add
the remainder of the oil and the vinegar. This is dressing enough for
a salad for six persons. If you like the flavor of onion, grate a
little juice into the dressing. The juice is obtained by first peeling
the onion, and then grating with a coarse grater, using a good deal of
pressure. Two strokes will give about two drops of juice--enough for
this rule.

Chicken Salad.

Have cold roasted or boiled chicken free of skin, fat and bones. Place
on a board, and cut in long, thin strips, and cut these into dice.
Place in an earthen bowl (there should be two quarts), and season with
four table-spoonfuls of vinegar, two of oil, one teaspoonful of salt
and one-half of a teaspoonful of pepper. Set away in a cold place for
two or three hours. Scrape and wash enough of the tender white celery
to make one quart. Cut this, with a sharp knife, in pieces about half
an inch thick. Put these in the ice chest until serving time. Make the
mayonnaise dressing. Mix the chicken and celery together, and add half
of the dressing. Arrange in a salad bowl or on a flat dish, and pour
the remainder of the dressing over it. Garnish with white celery
leaves. Or, have a jelly border, and arrange the salad in this. Half
celery and half lettuce is often used for chicken salad. Many people,
when preparing for a large company, use turkey instead of chicken,
there being so much more meat in the same number of pounds of the raw
material; but the salad is not nearly so nice as with chicken. If,
when the chicken or fowl is cooked, it is allowed to cool in the water
in which it is boiled, it will be juicier and tenderer than if taken
from the water as soon as done.

Lobster Salad.

Cut up and season the lobster the same as chicken. Break the leaves
from a head of lettuce, one by one, and wash them singly in a large
pan of cold water. Put them in a pan of ice water for about ten
minutes, and then shake in a wire basket, to free them of water. Place
in the ice chest until serving time. When ready to serve, put two or
three leaves together in the form of a shell, and arrange these shells
on a flat dish. Mix one-half of the mayonnaise dressing with the
lobster. Put a table-spoonful of this in each cluster of leaves.
Finish with a teaspoonful of the dressing on each spoonful of lobster.
This is an exceedingly inviting dish. Another method is to cut or tear
the leaves rather coarse, and mix with the lobster. Garnish the border
of the dish with whole leaves. There should be two-thirds lobster to
one-third lettuce.

Salmon Salad.

One quart of cooked salmon, two heads of lettuce, two table-spoonfuls
of lemon juice, one of vinegar, two of capers, one teaspoonful of
salt, one-third of a teaspoonful of pepper, one cupful of mayonnaise
dressing, or the French dressing. Break up the salmon with two silver
forks. Add to it the salt, pepper, vinegar and lemon juice. Put in the
ice chest or some other cold place, for two or three hours. Prepare
the lettuce as directed for lobster salad. At serving time, pick out
leaves enough to border the dish. Cut or tear the remainder in pieces,
and arrange these in the centre of a flat dish. On them heap the
salmon lightly, and cover with the dressing. Now sprinkle on the
capers. Arrange the whole leaves at the base, and, if you choose, lay
one-fourth of a thin slice of lemon on each leaf.

Oyster Salad.

One pint of celery, one quart of oysters, one-third of a cupful of
mayonnaise dressing, three table-spoonfuls of vinegar, one of oil,
half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one
table-spoonful of lemon juice. Let the oysters come to a boil in their
own liquor. Skim well and drain. Season them with the oil, salt,
pepper, vinegar and lemon juice. When cold, put in the ice chest for
at least two hours. Scrape and wash the whitest and tenderest part of
the celery, and, with a sharp knife, cut in _very_ thin slices.
Put in a bowl with a large lump of ice, and set in the ice chest until
serving time. When ready to serve, drain the celery, and mix with the
oysters and half of the dressing. Arrange in the dish, pour the
remainder of the dressing over, and garnish with white celery leaves.

Sardine Salad.

Arrange one quart of any kind of cooked fish on a bed of crisp
lettuce. Split six sardines, and if there are any bones, remove them.
Cover the fish with the sardine dressing. Over this put the sardines,
having the ends meet in the centre of the dish. At the base, of the
dish mate a wreath of thin slices of lemon. Garnish with parsley or
lettuce, and serve immediately.

Shad Roe Salad.

Three shad roe, boiled in salted water twenty minutes. When cold, cut
in _thin_ slices. Season and set away, the same as salmon. Serve
the same as salmon, except omit the capers, and use chopped pickled
beet.

Salads of Fish.

All kinds of cooked fish can be served in salads. Lettuce is the best
green salad to use with them, but all green vegetables, when cooked
and cold, can be added to the fish and dressing. The sardine and
French dressings are the best to use with fish.

Polish Salad.

One quart of cold game or poultry, cut very fine; the French dressing,
four hard-boiled eggs, one large, or two small heads of lettuce.
Moisten the meat with the dressing, and let it stand in the ice chest
two or three hours. Rub the yolks of the eggs to a powder, and chop
the whites very fine. Wash the lettuce and put in the ice chest until
serving time. When ready to serve, put the lettuce leaves together and
cut in long, narrow strips with a _sharp_ knife, or tear it with
a fork. Arrange on a dish, heap the meat in the centre, and sprinkle
the egg over all.

Beef Salad.

One quart of cold roasted or stewed beef--it must be very tender,
double the rule for French dressing, one table-spoonful of chopped
parsley, and one of onion juice, to be mixed with the dressing. Cut
the meat in _thin_ slices, and then into little squares. Place a
layer in the salad bowl, sprinkle with parsley and dressing, and
continue this until all the meat is used. Garnish with parsley, and
keep in a cold place for one of two hours. Any kind of meat can be
used instead of beef.

Meat and Potato Salad.

Prepare the meat as directed for beef salad, using, however, one-half
the quantity. Add one pint of cold boiled potatoes, cut in thin
slices, and dressing. Garnish, and set away as before. These salads
can be used as soon as made, but the flavor is improved by their
standing an hour or more.

Bouquet Salad.

Four hard-boiled eggs, finely chopped; one head of lettuce, or one
pint of water cresses; a large bunch of nasturtium blossoms or
buttercups, the French dressing, with the addition of one teaspoonful
of sugar. Wash the lettuce or cresses, and throw into ice water. When
crisp, take out, and shake out all the water. Cut or tear in pieces.
Put a layer in the bowl, with here and there a flower, and sprinkle in
half of the egg and half the dressing. Repeat this. Arrange the
flowers in a wreath, and put a few in the centre. Serve immediately.

Cauliflower Salad.

Boil one large cauliflower with two quarts of water and one table-
spoonful of salt, for half an hour. Take up and drain. When cold,
divide into small tufts. Arrange on the centre of a dish and garnish
with a border of strips of pickled beet. Pour cream dressing, or a
cupful of mayonnaise dressing, over the cauliflower. Arrange a star of
the pickled beet in the centre. Serve immediately.

Asparagus Salad.

Boil two bunches of asparagus with one quart of water and one table-
spoonful of salt, for twenty minutes. Take up and drain on a sieve.
When cold, cut off the tender points, and arrange diem on the dish.
Pour on cream salad dressing.

Asparagus and Salmon Salad.

Prepare the asparagus as before directed. Season a quart of cooked
salmon with one teaspoonful of salt, one-third of a teaspoonful of
pepper, three table-spoonfuls of oil, one of vinegar and two of lemon
juice. Let this stand in the ice chest at least two hours. Arrange the
salmon in the centre of the dish and the asparagus points around it.
Cover the fish with one cupful of mayonnaise dressing. Garnish the
dish with points of lemon. Green peas can be used instead of
asparagus.

Cucumber Salad.

Cut about one inch off of the point of the cucumber, and pare. (The
bitter juice is in the point, and if this is not cut off before
paring, the knife carries the flavor all through the cucumber.) Cut in
thin slices, cover with cold water, and let stand half an hour. Drain,
and season with French dressing. If oil is not liked it can be
omitted.

Tomato Salad.

Pare ripe tomatoes (which should be very cold), and cut in thin
slices. Arrange on a flat dish. Put one teaspoonful of mayonnaise
dressing in the centre of each slice. Place a delicate border of
parsley around the dish, and a sprig here and there between the slices
of tomato.

Cabbage Salad.

One large head of cabbage, twelve eggs, two small cupfuls of sugar,
two teaspoonfuls of salt, one table-spoonful of melted butter, two
teaspoonfuls of mustard, one cupful of vinegar, or more, if you like.
Divide the cabbage into four pieces, and wash well in cold water. Take
off all the wilted leaves and cut out the tough, hard parts. Cut the
cabbage very fine with a _sharp_ knife. Have the eggs boiled
hard, and ten of them chopped fine. Add these and the other
ingredients to the cabbage. Arrange on a dish and garnish with the two
remaining eggs and pickled beets.

Hot Cabbage Salad.

One quart of finely-shaved cabbage, two table-spoonfuls of bacon or
pork fat, two large slices of onion, minced _very fine_; one
teaspoonful of salt, one-fourth of a teaspoonful of pepper, half a
cupful of vinegar, one teaspoonful of sugar. Pry the onion in the fat
until it becomes yellow; then add the other ingredients. Pour the hot
mixture on the cabbage. Stir well, and serve at once. Lettuce can be
served in the same manner.

Vegetable Salad.

A spoonful of green parsley, chopped fine with a knife; six potatoes,
half of a small turnip, half of a carrot, one small beet. Cut the
potatoes in small slices, the beet a little finer, and the turnip and
carrot very fine. Mix all thoroughly. Sprinkle with a scant
teaspoonful of salt--unless the vegetables were salted in cooking, and
add the whole French dressing, or half a cupful of the boiled
dressing. Keep very cool until served.

Red Vegetable Salad.

One pint of cold boiled potatoes, one pint of cold boiled beets, one
pint of uncooked red cabbage, six table-spoonfuls of oil, eight of red
vinegar (that in which beets have been pickled), two teaspoonfuls of
salt (unless the vegetables have been cooked in salted water), half a
teaspoonful of pepper. Cut the potatoes in _thin_ slices and the
beets fine, and slice the cabbage as thin as possible. Mix all the
ingredients. Let stand in a cold place one hour; then serve. Red
cabbage and celery may be used together. Use the French dressing.

Potato Salad.

Ten potatoes, cut fine; the French dressing, with four or five drops
of onion juice in it, and one table-spoonful of chopped parsley.

Potato Salad, No. 2.

One quart of potatoes, two table-spoonfuls of grated onion, two of
chopped parsley, four of chopped beet and enough of any of the
dressings to make moist. The sardine is the best for this. Pare and
cut the potatoes in thin slices, while hot. Mix the other ingredients
with them, and put away in a cool place until serving time. This is
better for standing two or three hours.

Cooked Vegetables in Salad.

Nearly every kind of cooked vegetables can be served in salads. They
can be served separately or mixed. They must be cold and well drained
before the dressing is added. Any of the dressings given, except
sardine, can be used.

Dressed Celery.

Scrape and wash the celery. Let it stand in ice water twenty minutes,
and shake dry. With a sharp knife, cut it in pieces about an inch
long. Put in the ice chest until serving time; then moisten well with
mayonnaise dressing. Arrange in the salad bowl or on a flat dish.
Garnish with a border of white celery leaves or water-cresses. When
served on a flat dish, points of pickled beets, arranged around the
base, make an agreeable change.

Lettuce Salad.

Two small, or one large head of lettuce. Break off all the leaves
carefully, wash each separately, and throw into a pan of ice water,
where they should remain an hour. Put them in a wire basket or coarse
towel, and _shake_ out all the water. Either cut the leaves with
a sharp knife, or tear them in large pieces. Mix the French dressing
with them, and serve immediately. Beets, cucumbers, tomatoes,
cauliflower, asparagus, etc., can each be served as a salad, with
French or boiled dressing. Cold potatoes, beef, mutton or lamb, cut
fine, and finished with either dressing, make a good salad.

MEAT AND FISH SAUCES.

Brown Sauce.

One pound of round beef, one pound of veal cut from the lower part of
the leg; eight table-spoonfuls of butter, one onion, one large slice
of carrot, four cloves, a small piece of mace, five table-spoonfuls of
flour, salt and pepper to taste, four quarts of stock. Cut the meat in
small pieces. Rub three spoonfuls of the butter on the bottom of a
large stew-pan. Put in the meat, and cook half an hour, stirring
frequently. Add the vegetables, spice, a bouquet of sweet herbs and
one quart of the stock. Simmer this two hours, and add the remainder
of the stock. Half a dozen mushrooms will improve the flavor greatly.
Put the remainder of the butter in a frying-pan, and when hot, add the
flour. Stir until dark brown, and as soon as it begins to boil, add to
the sauce. Simmer one hour longer. Season with salt and pepper, and
strain through a fine French sieve or gravy strainer. Skim off the
fat, and the sauce is ready to use. This will keep a week in winter.
It is the foundation for an fine dark sauces, and will well repay for
the trouble and expense of making.

White Sauce.

Make the white sauce the same as the brown, but use all veal and white
stock. When the butter and flour are cooked together be careful that
they do not get browned.

White Sauce, No. 2.

One quart of milk, four table-spoonfuls of butter, four of flour, a
small slice of onion, two sprigs of parsley, salt and pepper to taste.
Put the milk, onion and parsley on in the double boiler. Mix the
butter and flour together until smooth and light. When the milk boils,
stir four table-spoonfuls of it into the butter and flour, and when
this is well mixed, stir it into the boiling milk. Cook eight minutes.
Strain, and serve. This sauce is best with fish.

White Sauce, No. 3.

One large slice of onion, one small slice of carrot, a clove, a small
piece of mace, twelve pepper-corns, two table-spoonfuls of flour, two
heaping table-spoonfuls of butter, one quart of cream--not very rich,
salt to taste. Cook the spice and vegetables slowly in the butter for
twenty minutes. Add the flour, and stir until smooth, being careful
not to brown. Add the cream, gradually, stirring all the while. Boil
for two minutes. Strain, and serve. This sauce is good for veal and
chicken cutlets, _quenelles_, sweetbreads, etc.

White Sauce, No. 4.

One pint of milk, one of cream, four table-spoonfuls of flour, the
yolks of two eggs, salt and pepper to taste. Put the milk and cream on
in the double boiler, reserving one cupful of the milk. Pour eight
table-spoonfuls of the milk on the flour, stir until perfectly smooth,
and add the remainder of the milk. Stir this into the other milk when
it boils. Stir the sauce for two minutes; then cover, and cook eight
minutes longer. Season well with salt and pepper. Beat the yolks of
the eggs with four spoonfuls of cream or milk. Stir into the sauce,
and remove from the fire immediately. The eggs may be omitted, if you
choose. One table-spoonful of chopped parsley stirred into the sauce
just before taking from the fire, is an improvement. This sauce is
nice for all kinds of boiled fish, but particularly for boiled salt
fish.

Bechamel Sauce.

One pint of white sauce, one pint of rich cream, salt, pepper. Let the
sauce and cream come to a boil separately. Mix them together, and boil
up once. Strain, and serve.

Cream Bechamel Sauce.

Three table-spoonfuls of butter, three scant ones of flour, ten
pepper-corns, a small piece of mace, half an onion, a large slice of
carrot, two cupfuls of white stock, one of cream, salt, a little
nutmeg, two sprigs of parsley, one of thyme and one bay leaf. Tie the
parsley, bay leaf and thyme together. Rub the butter and flour to a
smooth paste. Put all the ingredients, except the cream, in a stew-
pan, and simmer half an hour, stirring frequently; add the cream, and
boil up once. Strain, and serve.

Allemande Sauce.

One pint of white sauce, the yolks of six eggs, the juice of half a
lemon, one table-spoonful of mushroom ketchup, one table-spoonful of
butter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let
the sauce come to a boil. Place the sauce-pan in another of boiling
water, and add all the seasoning except the lemon. Beat the yolks of
eggs and the cream together, and add to the sauce. Stir three minutes.
Take off, add the lemon juice, and strain.

Cream Sauce.

One pint of cream, one generous table-spoonful of flour, and salt and
pepper to taste. Let the cream come to a boil. Have the flour mixed
smooth with half a cupful of cold cream, reserved from the pint, and
stir it into the boiling cream. Add seasoning, and boil three minutes.
This sauce is good for delicate meats, fish and vegetables, and to
pour around croquettes and baked and Quaker omelets.

Cream Sauce, No. 2.

One cupful of milk, a teaspoonful of flour and a table-spoonful of
butter, salt and pepper. Put the butter in a small frying-pan, and
when hot, _but not brown,_ add the flour. Stir until smooth; then
gradually add the milk. Let it boil up once. Season to taste with salt
and pepper, and serve. This is nice to cut cold potatoes into and let
them just heat through. They are then creamed potatoes. It also
answers as a sauce for other vegetables, omelets, fish and
sweetbreads, or, indeed, for anything that requires a white sauce. If
you have plenty of cream, use it, and omit the butter.

Polish Sauce.

One pint of stock, two table-spoonfuls of butter, four of grated
horseradish, one of flour, one of chopped parsley, the juice of one
lemon, one teaspoonful of sugar, salt, pepper. Cook the butter and
flour together until smooth, but not brown. Add the stock; and when it
boils, add all the other ingredients except the parsley. Boil up once,
and add the parsley. This sauce is for roast veal.

Robert Sauce.

Two cupfuls of stock, two small onions, four table-spoonfuls of
butter, one heaping table-spoonful of flour, one tea-spoonful of dry
mustard, one of sugar, a speck of cayenne, two table-spoonfuls of
vinegar, salt. Cut the onions into dice, and put on with the butter.
Stir until they begin to color; then add the flour, and stir until
brown. As soon as it boils, add the stock and other ingredients, and
simmer five minutes. Skim, and serve.

Supreme Sauce.

Add to one pint of white sauce three finely-chopped mushrooms, the
juice of half a lemon and one table-spoonful of butter. Simmer all
together ten minutes. Rub through the strainer and use.

Olive Sauce.

Two dozen queen olives, one pint of rich stock, the juice of one
lemon, two table-spoonfuls of salad oil, one of flour, salt, pepper, a
small slice of onion. Let the olives stand in hot water half an hour,
to extract the salt. Put the onion and oil in the stew-pan, and as
soon as the onion begins to color, add the flour. Stir until smooth,
and add the stock. Set back where it will simmer. Pare the olives,
round and round, close to the stones, and have the pulp in a single
piece. If this is done carefully with a sharp knife, in somewhat the
same way that an apple skin is removed whole, the olives will still
have their natural shape after the stones are taken out. Put them in
the sauce, add the seasoning, and simmer twenty minutes. Skim
carefully, and serve. If the sauce is liked thin, half the amount of
flour given can be used. This sauce is for roast ducks and other game.

Flemish Sauce.

Cut a cupful of the red part of a carrot into _very small_ dice.
Cover with boiling water, and simmer one hour. Put three table-
spoonfuls of butter, two of flour, a slice of carrot, an onion, cut
fine; a blade of mace and twenty pepper-corns in a sauce-pan. Stir
over the fire one minute, and add two cupfuls of stock. Simmer gently
half an hour. Add a cupful of cream, boil up once, and strain. Now add
the cooked carrot, one table-spoonful of chopped parsley, two of
chopped cucumber pickles and, if you like, one of grated horseradish.
Taste to see if salt enough.

Chestnut Sauce.

One pint of shelled chestnuts, one quart of stock, one teaspoonful of
lemon juice, one table-spoonful of flour, two of butter, salt, pepper.
Boil the chestnuts in water for about three minutes; then plunge them
into cold water, and rub off the dark skins. Put them on to cook with
the stock, and boil gently until they will mash readily (it will take
about an hour). Mash as fine as possible. Put the butter and flour in
a sauce-pan and cook until a dark brown. Stir into the sauce, and cook
two minutes. Add the seasoning, and rub all through a sieve. This
sauce is for roast turkey. When, to be served with boiled turkey, use
only a pint and a half of stock; rub the butter and flour together,
and stir into the boiling mixture; rub through the sieve as before;
add half a pint of cream to the sauce; return to the fire, boil up
once, and serve. The chestnuts used are twice as large as the native
fruit All first-class provision dealers and grocers keep them.

Celery Sauce.

Cut the tender parts of a head of celery _very fine._ Pour on
water enough to cover them, and no more. Cover the sauce-pan, and set
where it will simmer one hour. Mix together two table-spoonfuls of
flour and four of butter. When the celery has been boiling one hour,
add to it the butter and flour, one pint of milk or cream, and salt
and pepper. Boil up once, and serve.

Brown Mushroom Sauce.

One forty-cent can of French mushrooms, two cupfuls of stock, two
table-spoonfuls of flour, four of butter, salt, pepper. Melt the
butter. Add the flour, and stir until a very dark brown; then
gradually add the stock. When this boils up, add the liquor from the
mushrooms. Season, and simmer twenty minutes. Skim off any fat that
may rise to the top. Add the mushrooms, and simmer five minutes
longer. Too much cooking toughens the mushrooms. This sauce is to be
served with any kind of roasted, broiled or braised meats. It is
especially nice with beef.

Brown Mushroom Sauce, No, 3.

One pint of stock, two cloves, one small slice each of turnip, carrot
and onion, three table-spoonfuls of butter, two of flour, half a can
of mushrooms, or one-eighth of a pound of the fresh vegetable. Cut the
vegetables in small pieces, and fry in the butter with the cloves
until brown. Add the flour, and stir until dark brown; then gradually
add the stock. Chop the mushrooms, stir into the sauce, and simmer
half an hour. Rub through the sieve. Use the same as the other brown
mushroom sauce.

White Mushroom Sauce.

Hake a mushroom sauce like the first, using one cupful of white stock
and one cupful of cream, and cooking the butter only until smooth. Do
not let it become browned.

Beurre Noir.

Two table-spoonfuls of butter, one of vinegar, one of chopped parsley,
one teaspoonful of lemon juice, half a tea-spoonful of salt, one
quarter of a teaspoonful of pepper. Put the butter in a frying-pan,
and when very hot, add the parsley and then the other ingredients.
Boil up once. This sauce is for fried and broiled fish, and it is
poured over the fish before sending to the table.

Maitre d' Hotel Butter.

Four table-spoonfuls of butter, one of vinegar, one of lemon juice,
half a teaspoonful of salt, one quarter of a teaspoonful of pepper,
one teaspoonful of chopped parsley. Beat the butter to a cream, and
gradually beat in the seasoning. This sauce is spread on fried and
broiled meats and fish instead of butter. It is particularly nice for
fish and beefsteak.

Maître d' Hôtel Sauce.

One pint of white stock, the yolks of three eggs, one heaping table-
spoonful of corn-starch. Put the stock on to boil, reserving one-third
of a cupful for the corn-starch. Mix the corn-starch with the cold
stock and stir into the boiling. Boil gently for five minutes. Prepare
the _maître d' hotel_ butter as directed in the rule, and add to
it the yolks of the eggs. Gradually stir into this the boiling
mixture. After placing the sauce-pan in another of boiling water, stir
constantly for three minutes. Take off, and serve.

Hollandaise Sauce.

Half a tea-cupful of butter, the juice of half a lemon, the yolks of
two eggs, a speck of cayenne, half a cupful of boiling water, half a
teaspoonful of salt. Beat the butter to a cream; then add the yolks,
one by one, the lemon juice, pepper and salt. Place the bowl in which
these are mixed in a sauce-pan of boiling water. Beat with an egg-
beater until the sauce begins to thicken (about a minute), and add the
boiling water, beating all the time. When like a soft custard it is
done. The bowl, if thin, must be kept over the fire only about five
minutes, provided the water boils all the time. The sauce should be
poured around meat or fish when it is on the dish.

Lobster Sauce.

One small lobster, four table-spoonfuls of butter, two of flour, one-
fifth of a teaspoonful of cayenne, two table-spoonfuls of lemon juice,
one pint of boiling water. Cut the meat into dice. Pound the "coral"
with one table-spoonful of the butter. Rub the flour and the remainder
of the butter to a smooth paste. Add the water, pounded "coral" and
butter, and the seasoning. Simmer five minutes, and then strain on the
lobster. Boil up once, and serve. This sauce is for all kinds of
boiled fish.

Butter Sauce.

Two table-spoonfuls of flour, half a cupful of butter and one pint of
boiling water. Work the flour and butter together until light and
creamy, and gradually add the boiling water. Stir constantly until it
comes to a boil, but do not let it boil. Take from the fire, and
serve. A table-spoonful of lemon juice and a speck of cayenne may be
added if you choose. A table-spoonful of chopped parsley also gives an
agreeable change.

White Oyster Sauce.

One pint of oysters, three table-spoonfuls of butter, one heaping
table-spoonful of flour, one of lemon juice, salt, pepper, a speck of
cayenne. Wash the oysters in enough water, with the addition of the
oyster liquor, to make a pint. Work the butter and flour to a smooth
paste. Let the water and oyster juice come to a boil. Skim, and pour
on the flour and butter. Let come to a boil, and add the oysters and
seasoning. Boil up once, and serve. Half a cupful of the water may be
omitted and half a cupful of boiling cream added at the last moment.

Brown Oyster Sauce.

The same ingredients as for the white sauce. Put the butter and flour
in the sauce-pan and stir until a dark brown. Add the skimmed liquor,
boil up, and add the other ingredients. Boil up once more, and serve.
In the brown sauce stock can be used instead of water. The sauce is
served with broiled or stewed beefsteak.

Shrimp Sauce.

Make a butter sauce, and add to it two table-spoonfuls of essence of
anchovy and half a pint of canned shrimp. Stir well, and it is ready
to serve.

Anchovy Sauce.

Make the butter sauce, and stir into it four table-spoonfuls of
essence of anchovy and one of lemon juice.

Egg Sauce.

Six hard-boiled eggs, chopped fine with a silver, knife or spoon; half
a cupful of boiling cream or milk, and the butter sauce. Make the
sauce, add the boiling cream or milk, and then the eggs. Stir well,
and serve.

Fine Herbs Sauce.

One table-spoonful of chopped onion, two of chopped mushroom, one of
chopped parsley, two of butter, salt, pepper, one pint of white sauce,
No. 3. Put the butter and chopped ingredients in a sauce-pan and stir
for one minute over the fire. Add the sauce, and boil up once.

Caper Sauce.

Make a butter sauce, and stir into it one table-spoonful of lemon
juice, two of capers, and one of essence of anchovy.

Mustard Sauce.

Stir three table-spoonfuls of mixed mustard and a speck of cayenne
into a butter sauce. This is nice for devilled turkey and broiled
smoked herrings.

Curry Sauce.

One table-spoonful of butter, one of flour, one teaspoonful of curry
powder, one large slice of onion, one large cupful of stock, salt and
pepper to taste. Cut the onion fine, and fry brown in the butter.. Add
the flour and curry powder. Stir for one minute, add the stock, and
season with the salt and pepper. Simmer five minutes; then strain, and
serve. This sauce can be served with a broil or _sauté_ of meat
or fish.

Vinaigrette Sauce.

One teaspoonful of white pepper, one of salt, half a teaspoonful of
mustard, half a cupful of vinegar, one table-spoonful of oil. Mix the
salt, pepper and mustard together; then _very_ slowly add the
vinegar, and after mixing well, add the oil. The sauce is to be eaten
on cold meats or on fish.

Piquant Sauce.

Two cupfuls of brown sauce, one of consomme, (common stock will do),
four table-spoonfuls of vinegar, two of chopped onion, two of chopped
capers, two of chopped cucumber pickles, one-fourth of a teaspoonful
of cayenne, one teaspoonful of sugar, salt to taste. Cook the onion
and vinegar in a sauce-pan for three minutes; then add the sauce,
consomme, sugar, salt and pepper. Boil rapidly for five minutes,
stirring all the while. Add the capers and pickles, and boil three
minutes longer.

Tomato Sauce.

One quart of canned tomatoes, two table-spoonfuls of butter, two of
flour, eight cloves and a small slice of onion. Cook the tomato, onion
and cloves ten minutes. Heat the butter in a small frying-pan, and add
the flour. Stir over the fire until smooth and brown, and then stir
into the tomatoes. Cook two minutes. Season to taste with salt and
pepper, and rub through a strainer fine enough to keep back the seeds.
This sauce is nice for fish, meat and macaroni.

Tartare Sauce.

The yolks of two uncooked eggs, half a cupful of oil, three table-
spoonfuls of vinegar, one of mustard, one teaspoonful of sugar, one-
quarter of a teaspoonful of pepper, one teaspoonful of salt, one of
onion juice, one table-spoonful of chopped capers, one of chopped
cucumber pickles. Make the same as mayonnaise dressing. Add the
chopped ingredients the last thing. This sauce can be used with fried
and broiled meats and fish, and with meats served in jelly.

Champagne Sauce.

Mix thoroughly a table-spoonful of butter with one of flour. Set the
sauce-pan on the fire, and stir constantly until the mixture is dark
brown; then pour into it half a pint of boiling gravy (the liquor in
which pieces of lean meat have boiled until it is very rich). Pour in
this gravy slowly, and stir slowly and continually. Let boil up once,
season well with pepper and salt, and strain. Add half a cupful of
champagne, and serve.

Port Wine Sauce for Game.

Half a tumbler of currant jelly, half a tumbler of port wine, half a
tumbler of stock, half a teaspoonful of salt, two table-spoonfuls of
lemon juice, four cloves, a speck of cayenne. Simmer the cloves and
stock together for half an hour. Strain on the other ingredients, and
let all melt together. Part of the gravy from the game may be added to
it.

Currant Jelly Sauce.

Three table-spoonfuls of butter, one onion, one bay leaf, one sprig of
celery, two table-spoonfuls of vinegar, half a cupful of currant
jelly, one table-spoonful of flour, one pint of stock, salt, pepper.
Cook the butter and onion until the latter begins to color. Add the
flour and herbs. Stir until brown; add the stock, and simmer twenty
minutes. Strain, and skim off all the fat. Add the jelly, and stir
over the fire until it is melted. Serve with game.

Bread Sauce for Game.

Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion,
two table-spoonfuls of butter, and salt and pepper. Dry the bread in a
warm oven, and roll into rather coarse crumbs. Sift; and put the fine
crumbs which come through, and which make about one-third of a cupful,
on to boil with the milk and onion. Boil ten or fifteen minutes, and
add a table-spoonful of butter and the seasoning. Skim out the onion.
Fry the coarse, crumbs a light brown in the remaining butter, which
must be very hot before they are put in. Stir over a hot fire two
minutes, being watchful not to burn. Cover the breasts of the roasted
birds with these, and serve the sauce poured around the birds, or in a
gravy dish.

FORCE-MEAT AND GARNISHES.

Force-Meat for Game.

One pound of clear uncooked veal, a quarter of a pound of fat pork,
one pound of boiled ham, one quart of milk, one pint of bread crumbs,
half a cupful of butter, three table-spoonfuls of onion juice, one
table-spoonful of salt, half a teaspoonful of pepper, six mushrooms,
the yolks of four eggs, a speck each of clove, cinnamon, mace and
nutmeg. Chop the veal, pork, ham and mushrooms _very fine_, and,
with a pestle, pound to a powder. Cook the bread and milk together,
stirring often, until the former is soft and smooth. Set away to cool,
first adding the butter and seasoning to it. When cold, add to the
powdered meat. Mix thoroughly, and rub through a sieve. Add the yolks
of the eggs. This force-meat is used for borders in which to serve hot
entrees of game. It is also used in game pies, and sometimes for
_quenelles._ When used for a border it is put in a well-buttered
mould and steamed three hours. It is then turned out on a flat dish,
and the hot salmis, blanquette or ragout is poured into the centre.

Ham Force-Meat.

Two pounds of cooked ham, chopped, and then pounded very fine; one
pound of bread crumbs, one pint of milk, the yolks of four eggs, one
table-spoonful of mixed mustard, one teaspoonful of salt, a speck of
cayenne, one cupful of brown sauce. Make as directed for force-meat
for game.

Veal Force-Meat.

Three pounds of veal, one cupful of butter, one pint of bread crumbs,
one pint of milk, one pint of white sauce, two table-spoonfuls of
salt, half a teaspoonful of pepper, two table-spoonfuls of Halford
sauce, two of onion juice, the yolks of six eggs, half a teaspoonful
of grated nutmeg, two table-spoonfuls of chopped parsley. Make and use
the same as game force-meat.

Chicken Force-Meat.

Use only the breast of the chicken. Make the same as veal force-meat,
using cream, however, with the bread crumbs, instead of milk. This
force-meat is for the most delicate entries only. Either the chicken
or veal can be formed into balls about the size of a walnut and fried
or poached for soups.

Fish Force-Meat.

This can be made the same as veal force-meat. Salmon and halibut will
be found the best kinds of fish to use for it. The force-meat is for
entrees of fish.

Force-meat is sometimes formed into a square or oval piece for the
centre of the dish. It should be about an inch and a half thick. Place
on a buttered sheet or plate and steam two hours. When cooked, slip on
to the centre of the dish. Arrange the entree on this, and pour the
sauce around the base. Delicate cutlets, sweetbreads, etc., can be
used here. Veal or chicken force-meat is the best for all light
entrees.

Jelly Border.

Make one quart of aspic jelly. Set the plain border mould (see rice
border, under Entries) in a pan with a little ice and water. Pour
enough of the liquid jelly into the mould to make a layer half an inch
deep. Let this get hard. When hard, decorate with cooked carrot and
beet, and the white of a hard-boiled egg. These must all be cut in
pretty shapes with the vegetable cutter, and arranged on the jelly.
Very carefully add two table-spoonfuls of jelly, and let it harden.
Fill with the remainder of the jelly, and set away to harden. At
serving time put the mould for half a minute in a pan of warm water.
Wipe it, and turn the jelly on a cold flat dish. Fill the centre with
salad, boned fowl, or anything else you choose.

Marinade for Fish.

One quart of cider, two slices of carrot, one large onion, four
cloves, a bouquet of sweet herbs, two table-spoonfuls of butter, two
of salt, half a teaspoonful of pepper and the same quantity of
mustard. Cook the onion and carrot in the butter for ten minutes, and
add the other ingredients. Cover the sauce-pan, and simmer one hour
and a half. This is for stewing fish. It should be strained on the
fish, and that should simmer forty minutes.

Cold Marinade.

A bouquet of sweet herbs, the juice of half a lemon, two table-
spoonfuls of oil, six of vinegar, one of onion juice, a speck of
cayenne, one teaspoonful of salt, one-fourth of a teaspoonful of
pepper, one-tenth of a teaspoonful of ground clove. Mix all together.
Sprinkle on the meat or fish, which should stand ten or twelve hours.
This is particularly for fish, chops, steaks and cutlets which are to
be either fried or broiled. Any of the flavorings that are not liked
may be omitted. When cooked meats or fish are sprinkled with salt,
pepper and vinegar, as for salads, they are said to be marinated.

To Get Onion Juice.

Feel the onion, and grate on a large grater, using a good deal of
pressure.

To Fry Parsley.

Wash the parsley, and wipe dry. Put in the frying basket and plunge
into boiling fat for half a minute.

To Make Spinach Green.

Wash a peck of spinach. Pour on it two quarts of boiling water. Let it
stand one minute. Pour off the water, and pound the spinach to a soft
pulp. Put this in a coarse towel and squeeze all the juice into a
small frying-pan. (Two people, by using the towel at the same time,
will extract the juice more thoroughly than one can.) Put the pan on
the fire, and stir until the juice is in the form of curd and whey.
Turn this on a sieve, and when all the liquor has been drained off,
scrape the dry material from the sieve, and put away for use. Another
mode is to put with the juice in the frying-pan three table-spoonfuls
of sugar. Let this cook five minutes; then bottle for use. This is
really the more convenient way. Spinach green is used for coloring
soups, sauces and creams.

Points of Lemon.

Cut fresh lemons in thin slices, and divide these slices into four
parts. This gives the points. They are used as a garnish for salads
and made dishes.

To Make a Bouquet of Sweet Herbs.

Put two sprigs of parsley on the table, and across them lay two bay
leaves, two sprigs of thyme, two of summer savory, and two
_leaves_ of sage. Tie all the other herbs (which are dry) with
the parsley. The bouquet is for soups, stews, game, and meat jellies.
When it can be obtained, use tarragon also.

VEGETABLES.

All green vegetables must be washed thoroughly in cold water and
dropped into water which has been salted and is just beginning to boil
There should be a table-spoonful of salt for every two quarts of
water. If the water boils a long time before the vegetables are put in
it loses all its gases, and the mineral ingredients are deposited on
the bottom and sides of the kettle, so that the water is flat and
tasteless: the vegetables will not look green, nor have a fine flavor.
The time of boiling green vegetables depends very much upon the age,
and how long they have been gathered. The younger and more freshly
gathered, the more quickly they are cooked. The following is a time-
table for cooking:

Potatoes, boiled. 30 minutes.

Potatoes, baked. 45 minutes.

Sweet Potatoes, boiled. 45 minutes.

Sweet Potatoes, baked. 1 hour.

Squash, boiled. 25 minutes.

Squash, baked. 45 minutes.

Green Peas, boiled. 20 to 40 minutes.

Shell Beans, boiled. 1 hour.

String Beans, boiled. 1 to 2 hours.

Green Corn. 25 minutes to 1 hour.

Asparagus. 15 to 30 minutes.

Tomatoes, fresh. 1 hour.

Tomatoes, canned. 30 minutes.

Cabbage. 45 minutes to 2 hours.

Cauliflower. 1 to 2 hours.

Dandelions. 2 to 3 hours.

Beet Greens. 1 hour.

Onions. 1 to 2 hours.

Turnips, white. 45 minutes to 1 hour.

Turnips, yellow. 1 1/2 to 2 hours.

Parsnips. 1 to 2 hours.

Carrots. 1 to 2 hours.

Nearly all these vegetables are eaten dressed with salt, pepper and
butter, but sometimes a small piece of lean pork is boiled with them,
and seasons them sufficiently.

Potatoes.

No other vegetable is in America so commonly used and abused. The most
inexperienced housekeeper takes it as a matter of course that she or
her cook cannot fail of boiling potatoes properly. The time of cooking
the potato, unlike that of nearly all other vegetables, does not vary
with age or freshness; so there need never be a failure. In baking,
the heat of the oven is not always the same, and the time of cooking
will vary accordingly. The potato is composed largely of starch.
Cooking breaks the cells and sets this starch free. If the potato is
removed from heat and moisture as soon as this occurs, it will be dry
and mealy, but if it is allowed to boil or bake, even for a few
minutes, the starch will absorb the moisture, and the potato will
become soggy and have a poor flavor.

Boiled Potatoes.

Twelve medium-sized potatoes, one table-spoonful of salt, boiling
water to cover. Pare the potatoes, and if old, let them stand in cold
water an hour or two, to freshen them. Boil fifteen minutes; then add
the salt, and boil fifteen minutes longer. Pour off _every drop_
of water. Take the cover from the sauce-pan and shake the potatoes in
a current of cold air (at either the door or window). Place the
saucepan on the back part of the stove, and cover with a clean coarse
towel until serving time. The sooner the potatoes are served, the
better. This rule will ensure perfectly sweet and mealy potatoes, if
they were good and ripe at first.

Mashed Potatoes.

Twelve potatoes, one and a half table-spoonfuls of salt, one table-
spoonful of butter, half a cupful of boiling milk. Pare and boil as
directed for boiled potatoes, and mash fine and light. Add the salt
and butter. Beat well; then add the milk, and beat as you would for
cake. This will give a light and delicate dish of potatoes. The
potatoes must be perfectly smooth before adding the other ingredients.

Purée of Potato.

Prepare the potatoes as directed for mashed potatoes, except use a
generous cupful of milk and half a teaspoonful of pepper. If the puree
is to serve as a foundation for dry meats, like grouse, veal or
turkey, use a cupful of rich stock instead of the milk. This
preparation, spread on a hot platter, with any kind of cold meat or
fish that has been warmed in a little sauce or gravy, heaped in the
centre of it, makes a delightful dish for lunch or dinner.

Potato Puffs.

Prepare the potatoes as directed for mashed potato. While _hot,_
shape in balls about the size of an egg. Have a tin sheet well
buttered, and place the balls on it. As soon as all are done, brash
over with beaten egg. Brown in the oven. When done, slip a knife under
them and slide them upon a hot platter. Garnish with parsley, and
serve immediately.

Riced Potato.

Have a flat dish and the colander hot. With a spoon, rub mashed potato
through the colander on to the hot dish. Be careful that the colander
does not touch the potato on the dish. It is best to have only a few
spoonfuls of the potato in it at one time. When all has been pressed
through, place the dish in the oven for five minutes.

Potato à la Royale.

One pint of hot toiled potatoes, a generous half cupful of cream or
milk, two table spoonfuls of butter, the whites of four eggs and yolk
of one, salt and pepper to taste. Beat the potato very light and fine.
Add the seasoning, milk and butter, and lastly the whites of the eggs,
beaten to a stiff froth. Turn into a buttered escalop dish. Smooth
with a knife and brush over with the yolk of the egg, which has been
well beaten. Brown quickly, and serve. It will take ten minutes to
brown. The dish in which it is baked should hold a little more than a
quart.

Potatoes à l'Italienne.

Prepare the potatoes as for serving _à la royale_. Add one table-
spoonful of onion juice, one of finely-chopped parsley, and half a
cupful of finely-chopped cooked ham. Heap lightly in the dish, but do
not smooth. Sprinkle on this one table-spoonful of grated Parmesan
cheese. Brown quickly, and serve. The cheese may be omitted if not
liked.

Thin Fried Potatoes.

Pare and cut raw potatoes _very thin_, with either the vegetable
slicer or a sharp knife. Put them in cold water and let them stand in
a cold place (the ice chest is best) from ten to twenty-four hours.
This draws out the starch. Drain them well. Put about one pint in the
frying basket, plunge into boiling lard, and cook about ten minutes.
After the first minute set back where the heat will decrease. Drain,
and dredge with salt. Continue this until all are fried. Remember that
the fat must be hot at first, and when it has regained its heat after
the potatoes have been added, must be set back where the potatoes will
not cook fast. If the cooking is too rapid they will be brown before
they have become crisp. Care must also be taken, when the potatoes are
first put in the frying kettle, that the fat does not boil over. Have
a fork under the handle of the basket, and if you find that there is
danger, lift the basket partly out of the kettle. Continue this until
all the water has evaporated; then let the basket remain in the
kettle. If many potatoes are cooked in this way for a family, quite an
amount of starch can be saved from the water in which they were soaked
by pouring off the water and scraping the starch from the bottom of
the vessel. Dry, and use as any other starch.

French Fried Potatoes.

Pare small uncooked potatoes. Divide them in halves, and each half in
three pieces. Put in the frying basket and cook in boiling fat for ten
minutes. Drain, and dredge with salt. Serve hot with chops or
beefsteak. Two dozen pieces can be fried at one time.

Potatoes à la Parisienne.

Pare large uncooked potatoes. Cut little balls out of these with the
vegetable scoop. Six balls can be cut from one large potato. Drop them
in ice water. When all are prepared, drain them, and put in the frying
basket. This can be half full each time--that is, about three dozen
balls can be put in. Put the basket carefully into the fat, the same
as for thin fried potatoes. Cook ten minutes. Drain. Dredge with salt,
and serve very hot. These are nice to serve with a fillet of beef,
beefsteak, chops or game. They may be arranged on the dish with the
meats, or served in a separate dish.

Potato Balls Fried in Butter.

Cut little balls from cooked potatoes with the vegetable scoop. After
all the salt has been washed from one cupful of butter (chicken fat
will do instead), put this in a small frying-pan. When hot, put in as
many potato balls as will cover the bottom, and fry until a golden
brown. Take up, drain, and dredge with salt. Serve very hot. These
balls can be cut from raw potatoes, boiled in salted water five
minutes, and fried in the butter ten minutes. When boiled potatoes are
used, the part left after the balls have been cut out, will answer for
creamed or Lyonnaise potatoes; but when raw potatoes are used, the
part left should be put into cold water until cooking time, and can be
used for mashed or riced potatoes.

Potatoes Baked with Roast Beef.

Fare rather small potatoes, and boil for twelve minutes in salted
water. Take up and put on the grate with roast beef. Bake twenty-five
or thirty minutes. Arrange on the dish with the beef, or, if you
prefer, on a separate dish.

Broiled Potatoes.

Cut cold boiled potatoes in slices a third of an inch thick. Dip them
in melted butter and _fine_ bread crumbs. Place in the double
broiler and broil over a fire that is not too hot. Garnish with
parsley, and serve on a hot dish. Or, season with salt and pepper,
toast till a delicate brown, arrange on a hot dish, and season with
butter.

Lyonnaise Potatoes.

One quart of cold boiled potatoes, cut into dice; three table-
spoonfuls of butter, one of chopped onion, one of chopped parsley,
salt, pepper. Season the potatoes with the salt and pepper. Fry the
onions in the butter, and when they turn yellow, add the potatoes.
Stir with a fork, being careful not to break them. When hot, add the
parsley, and cook two minutes longer. Serve immediately on a hot dish.

Duchess Potatoes.

Cut cold boiled potatoes into cubes. Season well with salt and pepper,
and dip in melted butter and lightly in flour. Arrange them on a
baking sheet, and bake fifteen minutes in a quick oven. Serve _very
hot_.

Housekeeper's Potatoes.

One quart of cold boiled potatoes, cut into dice; one pint of stock,
one table-spoonful of chopped parsley, one of butter, one teaspoonful
of lemon juice, salt, pepper. Season the potatoes with the salt and
pepper, and add the stock. Cover, and simmer twelve minutes. Add lemon
juice, butter and parsley, and simmer two minutes longer.

Potatoes à la Maître d' Hôtel.

One quart of cold boiled potatoes, cut into dice; one scant pint of
milk, one table-spoonful of chopped parsley, three of butter, one
teaspoonful of lemon juice, salt, pepper, the yolks of two eggs, one
teaspoonful of flour. Mix the butter, flour, lemon juice, parsley and
yolks of eggs together. Season the potatoes with salt and pepper. Add
the milk, and put on in the double boiler. Cook five minutes; then add
the other ingredients, and cook five minutes longer. Stir often.

Stewed Potatoes.

One quart of cold boiled potatoes, cut into little dice j one pint and
a half of milk, one table-spoonful of parsley, one of flour, two of
butter, salt, pepper. Put the potatoes in the double boiler, and
dredge them with the salt, pepper and flour. Add the parsley, butter
and milk. Cover, and put on to boil. Cook twelve minutes. Serve very
hot.

Creamed Potatoes.

One quart of cold boiled potatoes, cut in very _thin_ slices; one
pint of cream sauce, salt, pepper. Season the potatoes with salt and
pepper, and turn them into the sauce. Cover the stew-pan, and cook
until the potatoes are hot--no longer. Serve immediately in a hot
dish. They will heat in the double boiler in six minutes, and will not
require stirring.

Escaloped Potatoes.

Cut one quart of cold boiled potatoes in _very thin_ slices, and
season well with salt and pepper. Butter an escalop dish. Cover the
bottom with a layer of cream sauce, add a layer of the potatoes,
sprinkle with chopped parsley, and moisten with sauce. Continue this
until all the material is used. Have the last layer one of cream
sauce. Cover the dish with fine bread crumbs, put a table-spoonful of
butter in little bits on the top, and cook twenty minutes. It takes
one pint of sauce, one table-spoonful of parsley, half a cupful of
bread crumbs, one teaspoonful of salt and as much pepper as you like.
This dish can be varied by using a cupful of chopped ham with the
potatoes. Indeed, any kind of meat can be used.

Potato Soufflé.

Six large, smooth potatoes, half a cupful of boiling milk, one table-
spoonful of butter, the whites of four eggs, salt and pepper to taste.
Wash the potatoes clean, being, careful not to break the skin. Bake
forty-five minutes. Take the potatoes from the oven, and with a sharp
knife, cut them in two, lengthwise. Scoop out the potato with a spoon,
and put it in a hot bowl. Mash light and fine. Add the seasoning,
butter and milk, and then half the whites of the eggs. Fill the skins
with the mixture. Cover with the remaining white of the egg, and brown
in the oven. Great care must be taken not to break the skins.

Sweet Potatoes.

Sweet potatoes require from forty-five to fifty-five minutes to boil,
and from one hour to one and a quarter to bake. The time given will
make the potatoes moist and sweet If, however, they are preferred dry
and mealy, fifteen minutes less will be enough.

French Fried Sweet Potatoes.

Prepare and fry the same as the white potatoes. Or, they can first be
boiled half an hour, and then pared, cut and fried as directed. The
latter is the better way, as they are liable to be a little hard if
fried when raw.

Cold Boiled Sweet Potatoes.

Cut cold boiled sweet potatoes in thick slices, and season well with
salt and pepper. Have the bottom of the frying-pan covered with
either butter, or pork, ham or chicken fat. Put enough of the sliced
potatoes in the pan to just cover the bottom. Brown one side, and
turn, and brown the other. Serve in a hot dish. Cold potatoes can be
served in cream, cut in thick slices and toasted, cut in thick slices,
dipped in egg and bread crumbs and fried brown, and can be fried in
batter.

Plain Boiled Macaroni.

Two quarts of boiling water, one table-spoonful of salt, and twelve
sticks of macaroni. Break and wash the macaroni, throw it into the
salt and water, and boil _rapidly_ for twenty-five minutes. Pour
off the water, season with salt, pepper and butter, and serve.

Macaroni in Gravy.

Twelve sticks of macaroni, one and a half pints of stock, one scant
table-spoonful of flour, one generous table-spoonful of butter, salt,
pepper. Break and wash the macaroni. Put it in a sauce-pan with the
stock. Cover, and simmer half an hour. Mix the butter and flour
together. Stir this and the seasoning in with the macaroni. Simmer ten
minutes longer, and serve. A table-spoonful of grated cheese may be
added.

Macaroni with Cream Sauce.

Boil the macaroni as directed for the plain boiled dish. Drain, and
serve with half a pint of cream sauce.

Macaroni with Tomato Sauce.

Boil and drain as directed for plain boiled macaroni. Pour over it one
pint of tomato sauce.

Macaroni with Cheese.

Prepare the macaroni with the cream sauce. Turn into a buttered
escalop dish. Have half a cupful of grated cheese and half a cupful of
bread crumbs mixed. Sprinkle over the macaroni, and place in the oven
and brown. It will take about twenty minutes.

Macaroni à l'Italienne.

Twelve sticks of macaroni (a quarter of a pound), half a pint of milk,
two table-spoonfuls of cream, two of butter, one of flour, some salt,
white pepper and cayenne, and a quarter of a pound of cheese. Break
and wash the macaroni, and boil it rapidly for twenty minutes in two
quarts of water. Put the milk on in the double boiler. Mix the butter
and flour together, and stir into the boiling milk. Add the seasoning,
cream and cheese. Drain, and dish the macaroni. Pour the sauce over
it, and serve immediately. One table-spoonful of mustard can be
stirred into the sauce if you like. If the sauce and macaroni are
allowed to stand long after they are put together the dish will be
spoiled. If they cannot be served immediately, keep both hot in
separate dishes.

Stuffed Tomatoes.

Twelve large, smooth tomatoes, one teaspoonful of salt, a little
pepper, one table-spoonful of butter, one of sugar, one cupful of
bread crumbs, one teaspoonful of onion juice. Arrange the tomatoes in
a baking pan. Cut a thin slice from the smooth end of each. With a
small spoon, scoop out as much of the pulp and juice as possible
without injuring the shape. When all have been treated in this way,
mix the pulp and juice with the other ingredients, and fill the
tomatoes with this mixture. Put on the tops, and bake slowly three-
quarters of an hour. Slide the cake turner under the tomatoes and lift
gently on to a flat dish. Garnish with parsley, and serve.

Stuffed Tomatoes, No 2.

Twelve tomatoes, two cupfuls of bread crumbs, one of stock, four
table-spoonfuls of butter, one of flour, salt, pepper, one teaspoonful
of onion juice. Cut slices from the stem end of the tomatoes. Remove
the juice and pulp with a spoon, and dredge the inside with salt and
pepper. Put two table-spoonfuls of the butter in a frying-pan, and
when hot, stir in the bread crumbs. Stir constantly until they are
brown and crisp, and fill the tomatoes with them. Cover the openings
with fresh crumbs and bits of butter. Bake slowly half an hour.
Fifteen minutes before the tomatoes are done, make the sauce in this
manner: Put one table-spoonful of butter in the frying-pan, and when
hot, add the flour. Stir until brown and smooth; then add the stock,
tomato juice and pulp. Stir until it boils up, and add the onion
juice, salt and pepper. Simmer ten minutes, and strain. Lift the
tomatoes on to a flat dish, with the cake turner. Pour the sauce
around, garnish with parsley, and serve. Any kind of meat, chopped
fine and seasoned highly, can be used in place of the crumbs.

Escaloped Tomatoes.

One pint of fresh or canned tomatoes, one generous pint of bread
crumbs, three table-spoonfuls of butter, one of sugar, one scant
table-spoonful of salt, one-fourth of a teaspoonful of pepper. Put a
layer of the tomato in an escalop dish. Dredge with salt and pepper,
and dot butter here and there. Now put in a layer of crumbs. Continue
this until all the ingredients are used, having crumbs and butter for
the last layer. If fresh tomatoes have been used, bake one hour, but
if canned, bake half an hour.

Broiled Tomatoes.

Cut the tomatoes in halves. Sprinkle the inside of the slices with
_fine_ bread crumbs, salt and pepper. Place them in the double
broiler, and broil over the fire for ten minutes, having the outside
next the fire. Carefully slip them on a hot dish (stone china), and
put bits of butter here and there on each slice. Put the dish in the
oven for ten minutes, and then serve. Or, if you have a range or gas
stove, brown before the fire or under the gas.

Fried Tomatoes.

Slice ripe tomatoes and dip them in well-beaten eggs, which have been
seasoned with salt, pepper and sugar (one teaspoonful of sugar to each
egg), and then, in fine bread or cracker crumbs. Have two table-
spoonfuls of butter in a frying-pan, and when hot, put in as many
slices of tomato as will cover the bottom. Fry for ten minutes, five
for each side. Serve on thin slices of toast.

To Peel Tomatoes.

Put the tomatoes in a frying basket and plunge them into boiling water
for about three minutes. Drain, and peel.

Baked Onions.

Peel large onions, and boil one hour in plenty of water, slightly
salted. Butter a shallow dish or a deep plate, and arrange the onions
in it. Sprinkle with pepper and salt, put a teaspoonful of butter in
the centre of each onion, and cover lightly with crumbs. Bake slowly
one hour. Serve with cream sauce.

Stuffed Onions.

Boil as for baking. Cut out the heart of the onions, and fill the
space with any kind of cold meat, chopped fine, and highly seasoned.
To each pint of meat add one egg and two-thirds of a cupful of milk or
cream. When the onions are filled put a bit of butter (about a
teaspoonful) on each one. Cover with crumbs, and bake one hour. Serve
with cream sauce.

Parsnips Fried in Butter.

Scrape the parsnips, and boil gently forty-five minutes. When cold,
cut in long slices about one-third of an inch thick. Season with salt
and pepper. Dip in melted butter and in flour. Have two table-
spoonfuls of butter in the frying pan, and as soon as hot, put in
enough parsnips to cover the bottom. Fry brown on both sides, and
serve on a hot dish.

Parsnips Fried in Molasses.

Have one cupful of molasses in a large frying-pan. When boiling, put
in slices of parsnips that have been seasoned with salt, and cooled.
Fry brown, and serve hot.

Parsnip Balls.

Mash one pint of boiled parsnips. Add two table-spoonfuls of butter,
one heaping teaspoonful of salt, a little pepper, two table-spoonfuls
of cream or milk and one beaten egg. Mix all the ingredients except
the egg. Stir on the fire until the mixture bubbles; then add the egg,
and set away to cool. When cold, make into balls one-third the size of
an egg. Dip them in beaten egg and in crumbs. Put in the frying basket
and plunge into boiling fat. Cook till a rich brown.

Escaloped Parsnip.

Prepare the parsnips as for the balls, omitting the egg. Turn into a
buttered dish, cover with crumbs, dot with butter, and brown in the
oven.

Asparagus with Cream.

Have the asparagus tied in bundles. Wash, and plunge into boiling
water in which there is a teaspoonful of salt for every quart of
water. Boil rapidly for fifteen minutes. Take up, and cut off the
tender heads. Put them in a clean sauce-pan with one generous cupful
of cream or milk to every quart of asparagus. Simmer ten minutes. Mix
one tablespoonful of butter and a generous teaspoonful of flour
together. When creamy, stir in with the asparagus. Add salt and pepper
to taste, and simmer five minutes longer.

Green, Peas à la Française.

Boil green peas until tender, and drain. For every quart, put in a
sauce-pan two table-spoonfuls of butter, one of flour, and half a
teaspoonful of sugar. Stir until all are thoroughly mixed. Add the
peas, and stir over the fire for five minutes. Add one cupful of white
stock or cream, and simmer ten minutes. The canned peas can be
prepared in the same manner.

Minced Cabbage.

Drain boiled cabbage in the colander. Put it in the chopping tray and
chop fine. For each quart of the chopped cabbage, put two table-
spoonfuls of butter and one of flour in the frying-pan. As soon as
smooth and hot, put in the cabbage, which season well with salt,
pepper, and, if you like it, two table-spoonfuls of vinegar. Stir
constantly for five or eight minutes. When done, heap on a dish. Make
smooth with a knife, and garnish with hard-boiled eggs.

Minced Spinach.

Boil the spinach in salt and water until tender. Drain in the
colander, and chop fine in the tray. Season well with pepper and salt.
For each quart of the chopped spinach, put two tablespoonfuls of
butter and one of flour in a frying-pan. When this has cooked smooth,
and before it has become browned, add the spinach. Stir for five
minutes; then add half a cupful of cream or milk, and stir three
minutes longer. Arrange in a mound on a hot dish. Garnish with a
wreath of slices of hard-boiled eggs at the base, and finish the top
with another wreath. Serve hot. Lettuce can be cooked and served in
the same manner. It must be boiled about twenty minutes to be tender.

Cauliflower with Cream Sauce.

Take off the green leaves and the stalk of the cauliflower. Wash, and
put on to cook in boiling water. Boil gently for half an hour. Turn
off the water, and add one pint of milk, one pint of boiling water and
one table-spoonful of salt. Simmer half an hour longer. Take up with,
a skimmer, being careful not to break it. Pour over this a cream
sauce, and serve.

Escaloped Cauliflower.

Cook the cauliflower one hour in salt and water. Drain, and break
apart. Put a layer of the cauliflower in an escalop dish, moisten it
with Bechamel or cream sauce, and sprinkle in a little grated cheese.
Put in another layer of cauliflower, and continue, as directed before,
until all of the vegetable is used. There should be two tablespoonfuls
of grated cheese and one pint of sauce to each head of cauliflower.
Cover with bread crumbs and cheese, and dot with bits of batter. Bake
half an hour in a moderate oven.

Stewed Celery with Cream Sauce.

Wash and scrape the tender white part of two heads of celery. Cut them
in pieces about two inches long. Cover with boiling water and simmer
gently half an hour. Season well with salt. Drain off the water in
which the celery was cooked. Add a pint of cream sauce, and serve.

Celery Stewed in Stock.

Scrape, wash and cut the white part of two heads of celery. Put in a
stew-pan with one pint of stock, and simmer half an hour. Mix together
two table-spoonfuls of butter and one of flour. Stir this in with the
celery. Season with salt, and simmer five minutes longer.

Stewed Okra.

After the ends of the pods have been cut off, wash, and put on with
just enough water to prevent burning (about a cupful to a quart of the
okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season
with pepper and butter, and with more salt, if necessary.

Okra Stewed with Tomatoes.

Cut the okra in thin slices, and pare and slice the tomatoes. Have one
pint of tomatoes to two of okra. Put the vegetables in a stew-pan with
one teaspoonful of salt and a little pepper. Simmer half an hour. Add
one table-spoonful of butter, and more salt, if needed.

Scalloped Okra and Tomatoes.

Prepare the same as stewed okra and tomatoes. When they have been
stewing fifteen minutes add the butter and pepper, and turn into a
deep dish. Cover with bread or cracker crumbs, dot with butter, and
bake half an hour.

Fried Egg Plant.

Cut the plant in slices about one-third of an inch thick. Pare these,
and lay in a flat dish. Cover with boiling water, to which has been
added one table-spoonful of salt for every quart of water. Let this
stand one hour. Drain, and pepper the slices slightly, and dip in
beaten egg and bread crumbs (two eggs and a pint of crumbs for a good-
sized plant). Fry in boiling fat for eight or ten minutes. The slices
will be soft and moist when done. Or, the slices can be seasoned with
pepper, and fried in just enough pork fat to brown them. The egg plant
is sometimes stewed, and sometimes baked, but there is no other mode
so good as frying.

Boiled Rice.

One cupful of rice, one quart of boiling water, one scant table-
spoonful of salt. Wash the rice in three waters, and put in the double
kettle with the salt and boiling water. Boil rapidly fifteen minutes;
then pour off _all_ the water. Cover tightly, return to the fire,
and cook twenty minutes longer. The water in the under boiler must
boil rapidly all the time. Rice cooked in this manner will have every
grain separate.

Corn Oysters.

One cupful of flour, half a cupful of melted butter, three table-
spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a
teaspoonful of pepper, one pint of grated corn. Pour the corn on the
flour, and beat well; then add the other ingredients, and beat rapidly
for three minutes. Have fat in the frying-pan to the depth of about
two inches. When smoking hot, put in the batter by the spoonful. Hold
the spoon close to the fat and the shape of the oyster will be good.
Fry about five minutes.

New Bedford Corn Pudding.

Twelve ears of corn, four eggs, a generous pint and a half of milk, a
generous teaspoonful of salt, four table-spoonfuls of sugar. Grate the
corn, beat the eggs with a spoon, and mix all the ingredients
together. Butter a deep earthen dish, and pour the mixture into it.
Bake slowly two hours. Serve hot. When the corn is old it will take
one quart of milk. If very young and milky, one pint of milk will be
sufficient.

Pickled Beets.

Cut boiled beets in slices. Lay these in a large glass jar or earthen
pot. For every beet, put in one slice of onion, one table-spoonful of
grated horse-radish, six cloves, and vinegar enough to cover. The
beets will be ready to use in ten or twelve hours. They will not keep
more than a week.

Baked Beans.

Pick one quart of beans free from stones and dirt. Wash, and soak in
cold water over night. In the morning pour off the water. Cover with
hot water, put two pounds of corned beef with them, and boil until
they begin to split open, (the time depends upon the age of the beans,
but it will be from thirty to sixty minutes). Turn them into the
colander, and pour over them two or three quarts of cold water. Put
about half of the beans in a deep earthen pot, then put in the beef,
and finally the remainder of the beans. Mix one tea-spoonful of
mustard and one table-spoonful of molasses with a little water. Pour
this over the beans, and then add boiling water to just cover. Bake
_slowly_ ten hours. Add a little water occasionally.

PIES AND PUDDINGS.

Puff Paste.

One quart of pastry flour, one pint of butter, one table-spoonful of
salt, one of sugar, one and a quarter cupfuls of ice water. Wash the
hands with soap and water, and dip them first in very hot, and then in
cold, water. Rinse a large bowl or pan with boiling water and then
with cold. Half fill it with cold water. Wash the butter in this,
working it with the hands until it is light and waxy. This frees it of
the salt and butter-milk, and lightens it, so that the pastry is more
delicate. Shape the butter into two thin cakes, and put in a pan of
ice water, to harden. Mix the salt and sugar with the flour. With the
hands, rub one-third of the butter into the flour. Add the water,
stirring with a knife. Stir quickly and vigorously until the paste is
a smooth ball. Sprinkle the board _lightly_ with flour. Turn the
paste on this, and pound quickly and lightly with the rolling pin. Do
not break the paste. Roll from you and to one side; or, if easier to
roll from you all the while, turn the paste around. When it is about
one-fourth of an inch thick, wipe the remaining butter, break it in
bits, and spread these on the paste. Sprinkle lightly with flour. Fold
the paste, one-third from each side, so that the edges meet. Now fold
from the ends, but do not have these meet. Double the paste, pound
lightly, and roll down to about one-third of an inch in thickness.
Fold as before, and roll down again. Repeat this three times if for
pies, and six times if for _vol-au-vents_, patties, tarts, etc.
Place on the ice, to harden, when it has been rolled the last time. It
should be in the ice chest at least an hour before being used. In hot
weather if the paste sticks when being rolled down, put it on a tin
sheet and place on ice. As soon as it is chilled it will roll easily.
The less flour you use in rolling out the paste the tenderer it will
be. No matter how carefully every part of the work may be done, the
paste will not be good if much flour is used.

Chopped Paste.

One quart of pastry flour, two cupfuls of unwashed butter, one
teaspoonful of salt, one table-spoonful of sugar, and a scant cupful
of ice water. Put the flour, salt, sugar and butter in the chopping-
tray. Chop all together until the butter is thoroughly mixed with the
flour; then add the water, and continue chopping. When well mixed,
sprinkle the board with flour, turn the paste on it, and roll into a
flat piece. Place in a pan on the ice. When hard, use the same as puff
paste. It can be used as soon as mixed, but will not, of course, be so
nice.

French Paste for Raised Pies.

One quart of pastry flour, one table-spoonful of sugar, one
teaspoonful of salt, one scant cupful of butter, one egg, one tea-
cupful of water. Rub the butter, salt and sugar into the flour. Beat
the egg, and add the water to it. Stir this into the flour and butter.
Stir this mixture until it is a smooth paste; then put on the board
and roll the same as puff paste. This paste must be rolled eight
times.

To Make a Pie.

Butter the pie plate (tin is the best), and cover with paste that has
been rolled very thin. Roll a strip of paste long enough to go around
the plate, and cut in strips an inch wide. Wet the edge of the plate
with water, and put a strip of paste on it. Fill with any kind of
prepared fruit Have the paste in a roll, and cut enough from the end
to cover the pie. Sprinkle the board lightly with flour, and place the
paste up-on it. Flour the rolling pin with, the hand. Roll from you
and to one side until the paste is the right size. It must be much
larger than the plate. In the centre cut a slit about halt an inch
long. Cover the pie, having the paste "_fulled_" on, as it
shrinks in the baking. The oven must be hot at first, and after the
first fifteen minutes the drafts must be closed. A mince pie will
require one hour to bake, and an apple pie fifty minutes. Peach, and
nearly all other fruit pies, require the same time.

Mince Pie Meat.

Boil a beef tongue, weighing six pounds, and six pounds of the vein of
a round of beef (these should just simmer). After skinning the tongue,
chop it and the beef very fine, and add five pounds of beef suet,
chopped fine; five pounds of stoned raisins, three of dried currants,
one and a half of citron, cut fine; nine of sugar, one and a half
pints of molasses, two quarts of the liquor in which the meat was
boiled, one quart of brandy, one pint of white wine, a cupful of salt,
half a cupful of cinnamon, one-fourth of a cupful of cloves, one-
fourth of a cupful of allspice, three nutmegs, a table-spoonful of
mace. Put all in a large pan, and let stand over night. Put what you
wish to bake in another pan with half as much stewed and sweetened