HASHED TURNIPS

Chop the drained turnips into rather large pieces. Return to the stew-pan, and for one and one-half pints of turnips add one teaspoon of salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four tablespoons of water. Cook over a very hot fire until the turnips have absorbed all the seasonings. Serve at once. Or the salt, pepper, butter, and one tablespoon of flour may be added to the hashed turnips; then the
stew-pan may be placed over the hot fire and shaken frequently to toss up the turnips. When the turnips have been cooking five minutes in this manner add one-half pint of meat stock or of milk and cook ten minutes.

When meat or soup stock is used substitute drippings for the butter in the above recipe.

SPINACH--FLEISCHIG

Boil a quart of spinach about fifteen minutes, drain thoroughly through a colander and chop extremely fine. Heat one tablespoon of drippings in a saucepan, rub one tablespoon of flour in it, add salt, pepper and ginger to taste. Add one cup of soup stock to the whole or some beef gravy. Put the spinach in the sauce, let boil for five minutes. Garnish with hard-boiled eggs or use only the hard-boiled whites for decoration,
rub the yolks to a powder and mix through the spinach.

COMPOTE OF CARROTS

Make a syrup of one cup of sugar and one cup of water by boiling ten minutes. To this syrup add two cups of carrots diced, which have previously been browned in two tablespoons hot fat or butter. Cook all together until carrots are tender. Brown in oven and serve.

DUCK

Singe off all the small feathers; cut off neck and wings, which may be used for soup; wash thoroughly and rub well with salt, ginger and a little pepper, inside and out. Now prepare this dressing: Take the liver, gizzard and heart and chop to a powder in chopping bowl. Grate in a little nutmeg, add a piece of celery root and half an onion. Put all this into your chopping bowl. Soak some stale bread, squeeze out all the
water and fry in a spider of hot fat. Toss this soaked bread into the bowl; add one egg, salt, pepper and a speck of ginger and mix all thoroughly. Fill the duck with this and sew it up. Lay in the roasting-pan with slices of onions, celery and specks of fat. Put some on top of fowl; roast two hours, covered up tight and baste often. Stick a fork into the skin from time to time so that the fat will try out.

SMOKED GOOSE BREAST

Dried or smoked goose breast must be prepared in the following manner: Take the breast of a fat goose; leave the skin on; rub well with salt, pepper and saltpetre; pack in a stone jar and let it remain pickled thus four or five days. Dry well, cover with gauze and send away to be smoked.

GOOSE CRACKLINGS (GRIEBEN)

Cut the thick fat of a fat goose in pieces as big as the palm of your hand, roll together and run a toothpick through each one to fasten. Put a large preserve kettle on top of hot stove, lay in the cracklings, sprinkle a tiny bit of salt over them and pour in a cup or two of cold water; cover closely and let cook not too fast, until water is cooked out. Then add the soft or "linda" fat, keep top off and let all brown
nicely. About one to two hours is required to cook them. If you do not wish the scraps of "Greben" brittle, take them out of the fat before they are browned. Place strainer over your fat crock, to catch the clear fat and let greben drain. If greben are too greasy place in baking-pan in oven a few minutes to try out a little more. Serve at lunch with rye bread.

RED CABBAGE WITH CHESTNUTS AND PRUNES

Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch as above. Take one tablespoon of butter, put in kettle and let brown, add cabbage, let simmer about ten minutes, stir and let simmer ten minutes more. Add about one cup of water, one-fourth cup of vinegar, and one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of raisins and blanched chestnuts and cook until tender, adding to cabbage just before serving. Take one tablespoon of flour smooth with cold water, add to cabbage, let cook a few minutes and serve.

SAVOY CABBAGE WITH RICE

Boil cabbage whole for five minutes; drain, separate the leaves after it has cooled. Mix one cup of boiled rice with three dozen raisins, pinch of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put two tablespoons of this mixture in three or four leaves, roll them and
tie together with string. Place in pan and let cook for an hour until
done. This dish is just as good warmed up a second time.

There must be sufficient fat and gravy to prevent the cabbage rolls from
sticking to the bottom of the pan which must be kept closely covered.

CROQUETTES OF FISH

Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley, salt and pepper to taste. Beat up one egg with one teaspoon of milk and flour. Roll the fish into balls and turn them in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve with any sauce or a mayonnaise.

CAULIFLOWER CROQUETTES

Finely chop cold cooked cauliflower, mix in one small, finely chopped onion, one small bunch of parsley finely chopped, one-half cup of bread crumbs and one well-beaten egg. Carefully mix and mold into croquette forms, dip in cracker dust and fry in deep, smoking fat until a light brown.

CROQUETTES

Combine ingredients as directed in the recipe, roll the mixture lightly between the hands into a ball. Have a plentiful supply of bread crumbs spread evenly on a board; roll the ball lightly on the crumbs into the shape of a cylinder, and flatten each end by dropping it lightly on the board; put it in the egg (to each egg add one tablespoon of water, and beat together), and with a spoon moisten the croquette completely with the egg; lift it out on a knife-blade, and again roll lightly in the
crumbs. Have every part entirely covered, so there will be no opening through which the grease may be absorbed. Where a light yellow color is wanted, use fresh white crumbs grated from the loaf (or rubbed through a puree sieve) for the outside, and do not use the yolk of the egg. Coarse fresh crumbs are used for fish croquettes, which are usually made in the form of chops, or half heart shape. A small hole is pricked in the pointed end after frying, and a sprig of parsley inserted. Have all the
croquettes of perfectly uniform size and shape, and lay them aside on a dish, not touching one another, for an hour or more before frying. This will make the crust more firm.

The white of an egg alone may be used for egging them, but not the yolk alone. Whip the egg with the water, just enough to break it, as air-bubbles in the egg will break in frying, and let the grease penetrate. Serve the croquettes on a platter, spread them on a napkin and garnish with sprigs of parsley.

RICE CROQUETTES

Put on with cold water one cup of rice, and let boil until tender.
Drain, and mix with the rice, one tablespoon of butter, yolks of three eggs, and pinch of salt. About one tablespoon of flour may be added to hold the croquettes together. Beat the whites of the three eggs to a stiff froth, reserving some of the beaten white for egging croquettes, mix this in last, shape into croquettes and fry in hot oil or butter substitute. Place on platter and serve with a lump of jelly on each croquette.

COMPOTE OF PINEAPPLE

Cut off the rind of a pineapple, core and trim out all the eyes. Cut into desired slices. Set on to boil with half a pound of sugar, and the juice of one or two tart oranges. When the pineapple is tender and clear, put into a compote dish and boil the syrup until clear. Pour over all and cool. The addition of a wineglass of brandy improves this compote very much.

PRUNES WITHOUT SUGAR

Wash prunes thoroughly, pour boiling water over same and let them stand for ten minutes. Then drain and pour boiling water over them again; put in sealed jar; see that prunes are all covered with water. Ready for use after forty-eight hours. Will keep for a week at a time and the longer they stand the thicker the syrup gets.

FIG SAUCE

Stew figs slowly for two hours, until soft; sweeten with loaf sugar, about two tablespoons to a pound of fruit; add a glass of port or other wine and a little lemon juice. Serve when cold.

PEACH COMPOTE

Pare the fruit, leave it whole and put on to boil with sweetened water.
Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil the peaches until tender, then take up with a perforated skimmer and lay them in your fruit dish. Boil the syrup until thick, then pour over the peaches. Eat cold with sweet cream. Common cheap peaches make a very nice dessert, cooked in the above manner, clings especially, which cannot be used to cut up.

APPLE COMPOTE

quarter, core and lay them in cold water as soon as pared. Then take the parings and seeds, put in a dish with a cup of water and a cup of white wine, and boil for about fifteen minutes. Strain through a fine sieve, then put on to boil again, and add half a cup of white sugar and the peel of half a lemon. Put in the apples and let them stew for fifteen minutes longer. When the apples are tender, take up each piece carefully
with a silver spoon and lay on a platter to cool. Let the syrup boil down to about half the quantity you had after removing the apples, and add to it the juice of half a lemon. Lay your apples in a fruit dish, pyramid shape, pour the syrup over them, serve.

GLUTEN BREAD

Dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of milk, scalded and cooled, and one cup of lukewarm water; add one level tablespoon of butter then three cups of gluten flour gradually, and one teaspoon of salt. Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours.
Mold into loaves; place in greased pans, filling them half full. Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.
This will make two one-pound loaves. For diet use omit shortening and
sugar.

FRENCH ROLLS

Prepare the yeast as for bread and work just the same; add one-quarter cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk beaten very light, flavor with mace or a few gratings of lemon peel; work until it leaves the hand perfectly clean, then form into rolls, let raise, brush with beaten egg, place rolls in pan close together and bake.

TOMATOES, EGGS AND CHEESE

Place two tablespoons of butter in a pan (after having the water boil to heat the pan). Let butter melt, add one small onion chopped fine and cook until soft, a pint of tomatoes strained and let come to a boil; add one-half pound mild cheese cut fine; and stir until smooth. Break in three eggs and stir hard until eggs are done. Serve on buttered toast.

CHEESE FONDUE

Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a speck of bicarbonate of soda in a drop of hot water and add to the milk, one egg, yolk and white beaten separately, one-half cup of dry cheese grated, one tablespoon of butter, salt and pepper to taste, beat well, pour into a well buttered baking dish, strew dry crumbs moistened with butter over the top, and bake in a hot oven until light brown. Serve at
once in the dish in which it is baked.

GREEN CORN, TOMATOES AND CHEESE

Into one tablespoon of melted butter stir two cups of grated cheese until it, too, is melted. Add three-quarters of a cup of canned or grated fresh corn, one ripe green pepper, stir them, add one egg yolk mixed with one-half cup of tomato puree, one teaspoon of salt, one-half teaspoon of paprika. Toast five slices of bread and pour this mixture over it. Serve hot.

MACARONI AND CHEESE

Break three ounces of macaroni--noodles or spaghetti answer equally well--into small pieces, boil in rapidly boiling salted water; when tender drain off the water and add half a pint of milk; cook slowly till the macaroni has absorbed most of the milk. To half a pint of thick white sauce add two ounces of grated cheese and mix with the macaroni; last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it
with browned bread crumbs and pour in the macaroni mixture; steam gently for about half an hour, turn out and fill the centre with stewed tomatoes and mushrooms.

VEAL SALAD

Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper. Make a dressing using the yolks of three hard-boiled eggs, mashed smooth, add gradually two tablespoons of melted cold chicken or turkey grease, stir until smooth and thick, then add one teaspoon of prepared mustard, large pinch of salt and pepper, one teaspoon of sugar, one teaspoon each of mustard and celery seed, and
five tablespoons of white vinegar. Mix the dressing well with the veal, and serve with or without lettuce leaves.

POLISH SALAD, OR SALAD PIQUANT

Lay half a dozen or more large salt pickles in water for about six hours, then drain off all the water. Chop up two sour apples, one large onion or two small ones, chop the pickles and mix all thoroughly in a bowl and sprinkle over them a scant half teaspoon of pepper (white) and a tablespoon of sugar (either white or brown), adding a pinch of salt if necessary. Pour enough white wine vinegar over all to just cover. Do not make more at a time than you can use up in a week, as it will not keep longer.

NEAPOLITAN SALAD

Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, a few beets, one or two carrots, a few potatoes (the carrots and potatoes must be parboiled), also a few stalks of asparagus; chop up a bunch of crisp, white celery; a whole celery root (parboiled), sprinkle all with fine salt and pour a mayonnaise dressing over it. Line the salad bowl with lettuce leaves or white cabbage leaves. Add a few hard-boiled eggs and capers; garnish with sprigs of fresh parsley.

RICE AND CHEESE

Melt two ounces of butter in a stew-pan; fry in the buttery finely minced onion. When this is of a nice golden color stir into it a quarter of a pound of well-boiled rice. Work it well with a fork and then pour all into a buttered pie dish. Dredge over with a good coating of grated cheese, sprinkle the surface with melted butter and bake until
nicely browned.

BAKED PRUNES

Cook prunes in an earthenware bean pot in the oven. Wash and soak the prunes and put them in the pot with a very little water; let them cook slowly for a long time. They will be found delicious, thick and rich, without any of the objectionable sweetness. Lemon, juice and peel, may be added if desired.

NIAGARA SALAD

Pick or grind one thick slice of cold, cooked salmon. Make a dressing of mayonnaise, to which add one tablespoon of French mustard, one green onion chopped fine, one tablespoon of small Mexican peppers, one tablespoon of pimentos. Mix this dressing into the picked salmon.

CHICKEN SALAD

Place the chicken in boiling water, add one onion, a bay leaf and six cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce the heat to below the boiling point, and let it cook until tender. Let chicken cool in the broth.

By cooking it in this manner the dark meat will be almost as white as the meat of the breast. When the chicken is cold, cut into half inch cubes, removing all the fat and skin. To each pint allow one tablespoon of lemon juice, sprinkle the latter over the prepared chicken and place on ice. When ready to serve, mix the chicken with two-thirds as much white celery, cut into corresponding pieces: meanwhile prepare the
following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as possible, add one teaspoon of salt, then add, a drop at a time, one teaspoon of the finest olive oil. Stir constantly, add one teaspoon of prepared mustard and while pepper, and two teaspoons of white sugar; whip the white of one egg to a froth and add to the dressing; add about one-half cup of vinegar last, a spoonful at a time. Put the salad into the dressing carefully, using two silver forks; line the salad bowl with lettuce leaves, and garnish the top with the whites of hard-boiled eggs chopped up, or cut into half-moons. Garnish this salad with the chopped yolks and whites of hard-boiled eggs, being careful to have the whites and yolks separate. A few olives and capers will add to the decoration.

DRIED BEANS

Look the beans over carefully to remove all dirt and pebbles, then wash clean. Soak them overnight in plenty of cold water. In the morning pour off the water and put them in a stew-pan with cold water enough to cover them generously. Let them come to the boiling point in this water, then drain. If the beans are old and hard, for each quart put a piece of soda about the size of a large bean in the water in which they are soaked overnight, also in the first water in which they are boiled.

The scalded and drained beans should be put back in the stew-pan and covered generously with boiling water. Add one tablespoon of salt for one quart of beans. They should now cook slowly, with the cover partially off the stew-pan until they have reached the required degree of tenderness. For stewed and baked beans the cooking must stop when the skins begin to crack. For beans served with a sauce they should cook until perfectly tender, but they must not be broken or mushy. For purees and soups they should be cooked until very soft.

SWEET POTATOES AND APPLES

Wash and pare long sweet potatoes. Cook in boiling salted water until almost soft; drain and cut slices crosswise, two inches high. Core, pare and cut apples in one-half inch rounds. Into a spider, place the potatoes upright, with a slice of apple on top of each. Pour over one-half cup of maple syrup, one-fourth cup of water and two tablespoons of butter. Baste frequently until apples are soft. Then pour one teaspoon of rum over each section, place a candied cherry in the center of each apple and bake ten minutes. Remove to platter and if desired, pour more rum over and around. Light the liquor and bring to the table burning.

CHICKEN A LA ITALIENNE

Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl containing one tablespoon of olive oil; one teaspoon of tarragon vinegar or lemon juice, a few drops of onion juice, salt and pepper. At the end of half an hour sprinkle with finely chopped parsley, dip them in fritter batter, and fry in boiling fat. Drain on a brown paper, and serve with or without tomato or brown sauce.

In some parts of Italy this dish is made of several kinds of cold meats, poultry, brains, etc. (the greater the variety the better), served on the same platter, and in Spain all kinds of cold vegetables are fried in batter and served together.

SPANISH PIE

Take one pint of cold chicken, duck or any poultry. Cut it into flakes and place it in a pudding dish which has been lined with a thin crust. On the layer of meat place a layer of sweet red peppers (seeds removed), cut in slices; next, a layer of thinly sliced sausage, and so on until the dish is full. Over this pour a glass of claret into which have been rubbed two tablespoons of flour. Cover with a thin crust of pastry, and
bake.

MINCED GOOSE

Take the entire breast of a goose, chop up fine in a chopping bowl; grate in part of an onion, and season with salt, pepper and a tiny piece of garlic. Add some grated stale bread and work in a few eggs. Press this chopped meat back on to the breast bone and roast, basting very often with goose fat.

STUFFED GOOSE NECK

Remove skin from neck of goose, duck or chicken in one piece. Wash and clean well and stuff with same mixture as for Kischtke. Sew at both ends and roast in hot oven until well browned.

STUFFED CHICKEN

Steam chicken and when it is almost tender stuff it with the following: Take one-fourth pound of almonds, chopped; season with parsley, pepper and salt to taste, add one tablespoon of bread crumbs and bind this with one well-beaten egg. Put chicken in roasting-pan and roast until done.

CHICKEN WITH SPAGHETTI EN CASSEROLE

Prepare and truss a young chicken, as if for roasting. Put it in a casserole; and pour over it two tablespoons of olive oil, a cup of white wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried mushrooms soaked in one cup of water and chopped fine, and one-half can of mushrooms. Cover tightly and simmer in the oven for about an hour, turning the chicken occasionally; add a dozen olives and a tablespoon of
chicken-fat, smoothed with one tablespoon of flour, and bring to a boil. Remove the chicken and add about a pint of boiled spaghetti to the sauce. Place the chicken on a platter, surround with the spaghetti, and serve.

BROILED SPRING CHICKEN

Take young spring chickens of one to one and one-half pounds in weight, and split down the back, break the joints and remove the breast bone. Sprinkle with salt and pepper and rub well with chicken-fat. Place in broiler and broil twenty minutes over a clear fire, or under the flame in broiling oven of gas stove, being careful to turn broiler that all parts may be equally browned. The flesh side must be exposed to the fire
the greater part of the time as the skin side will brown quickly. Remove to hot platter.

Or chicken may be placed in dripping pan, skin side down, seasoned with salt and pepper and spread with chicken-fat, and bake fifteen minutes in a hot oven and then broiled to finish.

Serve with giblet sauce.

CURRIED MUTTON

Have three pounds of mutton cut in one inch squares. Wipe, put in kettle and cover with cold water. Cook for five minutes, drain and again cover with boiling water. Add one cup of chopped onion, one teaspoon of peppercorns, and one-half of a red pepper, cut in small strips. Place on back of stove and allow it to simmer until tender. Strain liquor and thicken with flour. Add two tablespoons of drippings, one tablespoon of minced parsley, one teaspoon of curry powder, and one-half teaspoon of salt. Serve with molded rice.

LAMB STEW

Brown slices of leek or young onions in one tablespoon of drippings, add neck or breast of lamb, cut in small pieces; season with white pepper, salt and parsley; cook until tender, just before serving season with dill.

LAMB AND MACARONI

Dilute one can of concentrated tomato sauce with one quart of water; mince two medium-sized onions very fine and fry slowly in olive oil or drippings until they are a golden brown, and add to tomatoes. Fry one and one-half pounds of lean neck of lamb in a little drippings until the meat is nicely browned all over and add to the tomatoes, season with one clove of garlic, two bay leaves, two teaspoons of sugar, pepper and
salt, and let it simmer for about one and one-half hours, or until the meat is tender and the sauce has become the consistency of thick cream.
Have ready some boiled macaroni, put in with the meat and stir well.
Serve hot.

Short ribs of beef may be cooked in the same manner.

IRISH STEW

Cut one and one-half pounds of lamb into small pieces. Dredge each piece of meat in flour. Brown in the frying-pan. Put in kettle, cover with water and cook slowly one hour or until tender. Add one quart of potatoes cut in small dice, one-half a cup of carrots and three onions, after cooking thirty minutes. Season with salt, pepper, and thicken with two tablespoons of flour moistened in enough cold water to form a smooth
paste. Serve with dumplings.

CALF'S HEARTS

Remove veins and arteries from the hearts. Stuff with a highly seasoned bread dressing and sew. Dredge in flour, brown in hot fat, cover with hot water, and place on the back of the stove or in a hot oven. Cook slowly for two or three hours. Thicken the liquor with flour and serve with the hearts.

SHOULDER OR NECK OF VEAL

Brown four onions light brown in a tablespoon of fat, add one teaspoon mixed paprika, and the meat cut in pieces; leave the pan uncovered for a few moments, cover; add one sweet green pepper, cut up, and let cook; add a little water whenever the gravy boils down; when the meat is tender serve with dumplings.

BUTTERBARCHES

Dissolve one cake of compressed yeast in one-half cup of lukewarm milk, add a teaspoon of salt, and a tablespoon of sugar and let it rise. Then make a soft dough of eight cups of sifted flour and as much milk as is required to work it, about two cups; add the yeast, one-half cup of sugar, four tablespoons of butter dissolved in the warm milk, the grated peel of a lemon, two or three dozen raisins seeded, and two eggs well beaten. Work this dough perfectly smooth with the palm of your hand, adding more flour if necessary. It is hardly possible to tell the exact amount of flour to use; experience will teach you when you have added enough. Different brands of flour vary, some being drier than others.
Work the dough as directed, set it aside covered until it is double the bulk of the original piece of dough. Then work again and divide the dough into two parts, and divide each of the pieces of dough into three parts. Work the six pieces of dough thoroughly and then roll each piece into a long strand; three of which are to be longer than the other three. Braid the three long strands into one braid (should be thicker in the centre than at the end), and braid the shorter strands into one braid and lay it on, top of the long braid, pressing the ends together.
Butter a long baking-pan, lift the barches into the pan and set in a warm place to rise again for about one-half hour. Then brush the top with beaten egg and sprinkle poppy seed all over the top. Bake in a moderate oven one hour.

BARLEY, TAPIOCA, SAGO, ETC

Add one teaspoon of salt to one quart of boiling water and pour gradually on one-half cup of barley or other hard grain and boil until tender, from one to two or more hours, according to the grain, and have each kernel stand out distinct when done. Add more boiling water as it evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and sago cook quicker than other large grains.

POLENTA

Place one cup of yellow cornmeal and three cups of cold water in a double boiler, add one teaspoon of salt, one-half teaspoon of pepper and cook for forty minutes. While still hot add one and one-half cups of grated cheese to the mixture and heat until it melts. Turn the mixture into a greased bowl and allow it to set. The meal may be sliced an inch thick or cut with a biscuit cutter and then fried in hot vegetable oil.
Serve with white or tomato sauce as desired.

CORNMEAL MUSH

Mix together one cup of cornmeal and one teaspoon of salt, and add one cup of cold water gradually, stirring until smooth. Pour this mixture into two cups of boiling; water in a double boiler and cook from three to five hours. Serve hot with cream and sugar.

NOODLES

Beat three whole eggs very light and sift in sufficient flour to make a stiff paste. Work until smooth, break off a piece and roll out on board very thin. Break oft another piece and roll and continue until all is used. Let rolled-out dough dry, then cut all except one piece in long strips one inch wide. Fold the one piece in layers and cut very fine noodles. Boil large noodles in pot of salted boiling water, drain in
colander when tender and stir in two tablespoons of butter. Heat a tablespoon of butter in the frying-pan and brown fine noodles in this butter. Sprinkle these over the broad noodles, pour a cup of milk over the whole and brown in stove. Serve in same dish in which it was baked.

PRUNE SOUFFLE

Remove the pits from a large cup of stewed prunes and chop fine. Add the whites of three eggs and a half cup of sugar beaten to a stiff froth. Mix well, turn into a buttered dish and bake thirty minutes in a moderate oven. Serve with whipped cream. If it is desired to cook this in individual cups, butter the cups, fill only two-thirds full, to allow for puffing up of the eggs, and set the cup a in a pan of water to bake.
Some like a dash of cinnamon in this.

STEWED PRUNES

Cleanse thoroughly, soak in water ten or twelve hours, adding a little granulated sugar when putting to soak, for although the fruit is sweet enough, yet experience has shown that the added sugar changes by chemical process into fruit sugar and brings out better the flavor of the fruit. After soaking, the fruit will assume its full size, and is
ready to be simmered on the back of the stove. Do not boil prunes, that is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do not stir, and never let boil. When tender they are ready for table. Serve cold, and a little cream will make them more delicious. A little claret or sauterne poured over the prunes just as cooking is finished adds a flavor relished by many. Added just before simmering, a little sliced lemon or orange gives a rich color and flavor to the syrup.

GREEN PEAS AND RICE

Shell one-half peck of green peas and wash them well; if canned peas are used pour off liquid and rinse with cold water. Heat one-fourth cup of butter or other fat in a spider, add one cup of rice and let simmer, stirring constantly until rice is a golden brown; add one quart of boiling water, then the drained peas and one-half teaspoon of salt, and one-half cup of granulated sugar. Place in pudding dish, set in the oven and bake until rice is tender. (Serve hot.)

PEANUT AND RICE CROQUETTES

To one cup of freshly cooked rice allow one cup of peanut butter, four tablespoons of minced celery, one teaspoon of grated onion, one tablespoon of canned tomatoes, and salt and pepper to taste. Mix well; add the white of one egg, reserving the yolk for coating the croquettes. Shape into croquettes and let stand in a cold place for an hour, then coat with the egg yolk mixed with one tablespoon of water and roll in
stale bread crumb dust until well covered. Fry in any hot oil or butter substitute.

SAUCE HOLLANDAISE

Mix one tablespoon of butter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches the boiling point; take from the fire and add the yolks of two eggs. Into another saucepan put a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons of vinegar, and stand this over the fire
until the vinegar is reduced one-half. Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a teaspoon of salt and serve. This sauce may be varied by adding lemon juice instead of vinegar, or by using the water in which the fish was boiled. It is one of the daintiest of all sauces.

LEMON FISH

Boil three tablespoons of vinegar, one sliced onion, six whole peppers, salt, one piece of stick cinnamon, and a little water, then add sliced fish. When fish has boiled twenty minutes remove and arrange on platter. Strain the gravy and add the well-beaten yolks of two eggs, juice of two lemons, sugar to taste and twelve grated almonds. Let all come to a boil, then pour over the fish, sprinkle finely chopped parsley on top
and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and porgies may be cooked with this sauce.

JEWISH METHOD OF FRYING FISH

Scale the fish with the utmost thoroughness, remove the entrails, wash very thoroughly, and salt both inside and out. Then cut the fish into convenient slices, place them on a strainer and leave them there for an hour.

Meanwhile, place some flour in one plate and some beaten eggs in another, and heat a large frying-pan half full of oil or butter. Now wipe your fish slices thoroughly with a clean cloth, dip them first in flour and then in beaten eggs and finally fry until browned.

In frying fish very hot oil is required. If a crumb of bread will brown in twenty seconds the oil is hot enough. Put fish in a frying basket, then into the hot oil and cook five minutes. Drain on brown paper and arrange on platter. Do not stick knife or fork into fish while it is frying.

When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time. It can be used again for fish only.

PIGEON PIE

Prepare as many pigeons as you wish to bake in your pie. Salt and pepper, then melt some fat in a stew-pan, and cut up an onion in it. When hot, place in the pigeons and stew until tender. In the meantime line a deep pie plate with a rich paste. Cut up the pigeons, lay them in, with hard-boiled eggs chopped up and minced parsley. Season with
salt and pepper. Put flakes of chicken fat rolled in flour here and there, pour over the gravy the pigeons were stewed in, cover with a crust. Bake slowly until done.

SQUABS, OR NEST PIGEONS

Pick, singe, draw, clean and season them well inside and out, with salt mixed with a little ginger and pepper, and then stuff them with well-seasoned bread dressing. Pack them closely in a deep stew-pan and cover with flakes of goose fat, minced parsley and a little chopped onion. Cover with a lid that fits close and stew gently, adding water
when necessary. Do not let them get too brown. They should be a light yellow.

BROILED SQUABS

Squabs are a great delicacy, especially in the convalescent's menu, being peculiarly savory and nourishing. Clean the squabs; lay them in salt water for about ten minutes and then rub dry with a clean towel. Split them down the back and broil over a clear coal fire. Season with salt and pepper; lay them on a heated platter, grease them liberally with goose fat and cover with a deep platter. Toast a piece of bread for each pigeon, removing the crust. Dip the toast in boiling water for an instant. In serving lay a squab upon a piece of toasted bread.

DUCK A LA MODE IN JELLY

One duckling of about five pounds, one calf's foot, eight to ten small onions, as many young carrots, one bunch of parsley. Cook the foot slowly in one quart of water, one teaspoon of salt and a small bay leaf. Put aside when the liquor has been reduced to one-half. In the meanwhile fry the duck and when well browned wipe off the grease, put in another pan, add the calf's foot with its broth, one glass of dry white wine, a
tablespoon of brandy, the carrots, parsley and the onions--the latter slightly browned in drippings--pepper and salt to taste and cook slowly under a covered lid for one hour. Cool off for about an hour, take off the grease, bone and skin the duckling and cut the meat into small pieces; arrange nicely with the vegetables in individual earthenware dishes, cover with the stock and put on the ice to harden.

MINCED GOOSE SANDWICHES

Take either boiled or roast goose (which has been highly seasoned) and mince in a chopping bowl, add one or two pickles, according to quantity, or a teaspoon of catsup. Spread thin slices of bread or nice fresh rolls, with a thin coating of goose oil, slightly salted, then spread the minced goose and cover with a layer of bread which has been previously spread.

CHICKEN SANDWICHES

Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, adding a few hard-boiled eggs, which have been minced to a powder. Mix all into a soft paste. Then cut thin slices of bread, spread the chicken between the slices (if desired you may add a little mustard); press the pieces gently together.

RUSSIAN SANDWICHES

Spread bread with thin slices of Neufchatel cheese, cover with finely chopped olives moistened with mayonnaise dressing.

CAVIAR AND SALMON SANDWICHES

Take a piece of rye bread, cut round (with a biscuit cutter), spread with mustard; put some caviar in centre of the bread, strips of smoked salmon around the caviar and strips of pickle around the salmon.

MUSTARD SARDINE PASTE FOR SANDWICHES

Take one box of mustard sardines; bone and mash; add to the mixture one tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice of one lemon, a pinch of cayenne pepper, as much white pepper as will cover the end of a knife, two tablespoons of vinegar, and one tablespoon of olive oil. Mix thoroughly until it becomes a paste. Then spread on thinly cut bread for sandwiches.

TOASTED CHEESE SANDWICHES

The filling for the toasted cheese sandwiches calls for a cup of soft, mild cheese, finely cut, and stirred over the fire with a tablespoon of butter until the cheese is melted. Enough milk to moisten, perhaps not more than one-eighth of a cup, is then added, with salt, mustard, and paprika to taste, and the whole is stirred until creamy and smooth. Slices of bread are very thinly buttered, the cheese mixture spread on
generously, each slice covered with another slice, and set away until the filling cools and hardens, when the sandwiches are toasted on both sides and served hot.

EGG SANDWICHES

Hard boil the eggs, place them immediately into cold water. When cold; remove the shells carefully, cut the eggs in half lengthwise and butter slightly. Lay one or two sardellen or appetite silds on one half of the egg and press the one half gently on the other half which has the sardellen. The egg must appear whole. Now tie lengthwise and across with the narrowest, various colored ribbons you can find.

CHEESE AND NUT SANDWICHES

Cut thin rounds from rye bread. Spread with the following mixture: take one cream cheese, rub to a cream, season to taste with salt and paprika, add one stalk of chopped celery, and one-fourth cup of chopped nut meats. Spread on buttered bread and place a slice of stuffed olive on top, in the centre of each piece of bread.

FISH SANDWICHES

Spread one piece of bread with any kind of cold fish that has been shredded and mixed with tartar sauce. Then put a lettuce leaf on that and then a slice of hard-boiled egg that has been dipped in tartar sauce. Cover with a slice of buttered bread.

FILLED LEMONS

Select good-sized lemons; cut off tip to stand the lemon upright; cut top for cover. Scoop out all the lemon pulp, and put in a bowl; put shells in a bowl of cold water. For six lemons take one box of boneless sardines, six anchovies, and two green peppers, cut very fine. Wet with lemon-juice until moist; fill in shells after wiping dry; insert a pimento on top; put on cover of lemon; serve on doily with horseradish
and watercress.

GRAPE-FRUIT COCKTAIL

Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds. Clean the shells; cut the edges with a sharp knife into scallops and throw them into cold water. Set the pulp on the ice. At serving time put a teaspoon of cracked ice in the bottom of each shell; fill with the pulp, mixed
thoroughly with powdered sugar and a little sherry, if desired; and place a maraschino cherry or bit of bright-colored jelly in the centre of each. Lay on paper doilies or surround with bits of asparagus fern.

STUFFED EGGS

Hard boil eggs, drop into cold water, remove shells, cut each in half lengthwise. Turn out yolks into a bowl. Carefully place whites together in pairs, mash yolks with back of a spoon. For every six yolks put into bowl one tablespoon melted butter, one-half teaspoon mustard (the kind prepared for table), one teaspoon salt, dash of cayenne pepper. Rub these together thoroughly with yolks. Make little balls of this paste
the size of the yolks. Fit one ball into each pair whites.

CELERY RELISH

Boil about six pieces of celery root. When soft, peel and mash. Season with salt, pepper, a little onion powder, a teaspoon of home-made mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on the top of the pyramid, and on top of that either a little well-seasoned caviar or some sardellen butter shaped in a pastry bag. Serve on a slice of beets and a lettuce leaf.

CHICKEN LIVER PASTE, No. 2

Take one-quarter pound chicken livers that have been boiled soft; drain and rub through grater, add one-quarter cup of fresh mushrooms that have been fried for three minutes in two tablespoons of chicken fat, chop these, mix smooth with the liver, moistening with the fat used in frying the mushrooms, season with salt, pepper, paprika and a little onion and lemon juice. Spread on rye bread slices. Garnish plate with a red radish or sprigs of parsley.

CHICKEN LIVER PASTE, No. 1

Wash thoroughly several fowls' livers and then let them simmer until tender in a little strong soup stock, adding some sliced mushroom, minced onion, and a little pepper and salt. When thoroughly done mince the whole finely, or pound it in a mortar. Now put it back in the saucepan and mix well with the yolks of sufficient eggs to make the whole fairly moist. Warm over the fire, stirring frequently until the mixture is quite thick, taking care that it does not burn.

It should be served upon rounds of toast on a hot dish garnished with parsley.