Thanksgiving Recipes

Thanksgiving alternative traditional recipes

2010-11-22T00:44:00.000-08:00

1 pound fresh cranberries, washed, de-stemmed and rinsed

1 cup raisins

1/2 cup rice syrup

1/4-1/2 cup maple syrup or agave nectar

2 1/2 cups apple juice

Zest and juice of one organic orange

In a saucepan, place cranberries, raisins, rice syrup and maple syrup or agave and apple juice. Bring to low boil, reduce heat and simmer on low for 40 minutes covered.

Remove cover and cook until all liquid is absorbed. Add the zest and juice of the orange. Stir, taste and adjust sweetness to your liking and stir again. Turn off heat. Place sauce in serving dish or individual dishes and allow to cool.

Serving suggestion: The cranberry sauce looks lovely in a cut glass dish, garnished with a sprig of holly or orange zest strips.

Source: “Healthy Holiday Cooking: Delicious Macrobiotic Recipes for Autumn and Winter Celebrations,” by Jane Quincannon Stanchich.

2 tablespoons dark sesame oil

2 yellow onions, diced

6 cups fresh mushrooms, sliced

1 cup whole wheat or spelt flour

7 cups water

1/4 cup shoyu or tamari

Heat oil, sauté onions and mushrooms for 5 minutes. Slowly add flour, alternating with water, stirring well with whisk. Add shoyu/tamari, stir and simmer 30 minutes. Pour warm gravy over the top of the tofu turkey and place extra in a warmed gravy boat on the table.

Recipes for thanksgiving

2009-11-23T19:29:00.000-08:00

Gravy Secrets
for each cup of gravy you need one
tablespoon each of fat and flour
Before hand, make up some rich turkey broth, use the bones or the organs. I
like to use the bones but that means no big uncarved turkey on the dinner
table. You can simmer turkey neck, heart, gizzard, and and some minced
onion, and celery and ½ t salt in enough water to cover until vegetables are
done. Dice the turkey liver and use the hot broth to simmer the diced
turkey liver for about 15 minutes The turkey bones yield much more broth and
you can add more vegetables to the pan. Don't forget to get the brownings
from the pan as mom says "that's the goodies" just after you've removed the
cooked turkey and roasting rack from the roasting pan. Strain poultry
drippings through a sieve into a 4−cup glass measuring cup. I then use 3
tb of corn oil to stir around in the bottom of the pan and get out the brown
bits that have baked on. That gets added to my turkey drippings and I still
really "wash" the pan out with my turkey broth if its made (or the water I'm
going to use in my broth if I haven't made it yet).
To make Gravy you need three things; well seasoned fat, flour, and good
rich broth. For each cup of finished gravy you need one tablespoon of Fat
and one tablespoon of flour and 1 cup of broth. The trick is to know how
many cups of broth you have and to see if you have that much fat. If you
are light on the broth end you can add some canned chicken broth If you
are light on the fat side you can add a small amount of corn oil, or just
save the rest of your broth for storing and reheating the turkey.
There are a few more tricks to making good gravy. First be sure to take the
measured fat and stir into it the measured flour and then put it over the
burner. Make sure you have covered all the flour with fat and blended it
well. Then you cook the flour and fat mixture until it begins to smell
just slightly salty. It will be bubbly and look like its just this side of
brown. Next REMOVE THE PAN FROM THE BURNER and whisk in the entire
measured liquids. Then return the pan to the burner and slowly bring this
almost to a boil. Remember you already cooked the flour in the fat so all
you need to do now is stir this until it thickens up to what you like. You
can let it stay sort of thin or let it cook out until it is thicker than
your Mashed potatoes.

Basic Turkey Gravy
1 Package Neck, heart, gizzard from turkey giblets 1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 turkey liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all−purpose flour
1/2 Teaspoon salt
In a 3−quart saucepan, over high heat, place neck, heart, gizzard,
vegetables, and salt in enough water to cover. Heat to boiling. Reduce
heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the
refrigerator.
To make gravy, remove the cooked turkey and roasting rack
from the roasting pan. Pour poultry drippings through a sieve into a 4−cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4−cup measure. Let the mixture stand a few minutes, until the fat rises to the top. Over medium heat, spoon 3 tablespoons fat from the poultry
drippings into a 2−quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry
drippings. Add remaining broth and enough water to the poultry drippings to equal 3−1/2 cups. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slighty thick.

Cranberry Gravy
1 (10 1/2 oz.) can condensed chicken broth 1/4 C. lemon juice
Grated peel of 1 lemon
1 can whole cranberry jelly
Salt and pepper to taste
After turkey has been removed from pan, skim off as much fat as possible from
drippings (an ice cube passed through the drippings will help to congeal the fat,
facilitating the removal), leaving juices and brown bits. Add chicken broth, lemon
juice and lemon peel. Cook over medium heat until bubbly hot. Add cranberry jelly
to gravy, stirring until dissolved and thoroughly heated through. Add salt and pepper
to taste. This will not be a thick gravy, but it may be thickened slightly, if desired.
Pour into a warmed gravy boat to serve with turkey and dressing.

Guilt−Free Turkey Gravy
1/4 Cup cornstarch
1/4 Cup water
4 Cups turkey broth and defatted pan juices Salt and pepper
In a large saucepan, over medium heat, bring turkey broth and pan juices
to a boil. Meanwhile, blend until smooth the cornstarch and water.
Whisking constantly, slowly add the cornstarch mixture and continue
stirring until the gravy is thickened. Season to taste with salt and
pepper.
Note: To defat pan juices, pour poultry drippings into a glass measuring cup
and refrigerate until the fat solidifies. Remove the fat layer and discard.

Giblet Gravy
1 Package Neck, heart, gizzard from turkey giblets 1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 turkey liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all−purpose flour
1/2 Teaspoon salt
pepper to taste
In a 3−quart saucepan, over high heat, place neck, heart, gizzard,
vegetables, and salt in enough water to cover. Heat to boiling. Reduce
heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the
refrigerator.
To make the gravy, remove the cooked turkey and roasting rack from
the roasting pan. Pour poultry drippings through a sieve into a
4−cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir
until the crusty brown bits are loosened; pour the deglazed liquid/broth
into the 4−cup measure. Let the mixture stand a few minutes, until the fat
rises to the top. Over medium heat, spoon 3 tablespoons fat from the
poultry drippings into a 2−quart saucepan. Whisk flour and salt into the
heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry
drippings. Add remaining broth and enough water to the poultry drippings
to equal 3−1/2 cups. Gradually whisk in warm poultry drippings/broth
mixture. Pull cooked meat from the neck and discard bones. Coarsely
chop the neck meat and cooked giblets and stir into gravy. Season with
salt and pepper. Cook and stir until gravy simmers and is slightly thick.

Champagne Turkey
1 (12 pound) whole turkey, neck and giblets removed 1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
Preheat oven to 350F. Rinse turkey, and pat dry. Gently loosen turkey
breast skin, and insert pieces of butter between the skin and breast.
Place apples inside the turkey's cavity. Sprinkle with garlic powder,
salt, and pepper. Place turkey in a roasting bag, and pour champagne
over the inside and outside of the bird. Close bag, and place turkey in
a roasting pan. Bake turkey 3 to 3 1/2 hours in the preheated oven, or
until the internal temperature is 180 degrees F (85 degrees C) when
measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Deep−Fryed Turkey
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F.
Be sure to leave room for the turkey, or the oil will spill
over. Layer a large platter with food−safe paper bags. Rinse turkey, and
thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first.
Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for
3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of
the thigh; the internal temperature must be 180 degrees F.
Finish draining turkey on the prepared platter.

Grilled Whole Turkey
12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate.
Rinse turkey, and pat dry. Place turkey breast side down on the prepared
grill. Sear turkey on both sides until skin is golden to dark brown. In a
large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the
internal temperature of the thigh reaches 180F. Remove turkey from grill
and let stand 15 minutes before carving.

Herb−Roasted Turkey With Citrus Glaze
1 − 15 Pound Whole Turkey fresh or frozen (thawed) 3 Large lemons
2 Large limes
1−1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground 1/4 Cup dry white wine
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided
Preheat oven to 325F. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin.
Replace the skin. Fold neck skin and fasten to the back with 1 or 2
skewers. Fold the wings under the back of the turkey. Return legs to
tucked position. Place turkey, breast side up, on a rack in a large
shallow (about 2−1/2 inches deep) roasting pan. Rub turkey with salt,
pepper, and 2 to 3 tablespoons of salad oil. Insert oven−safe meat
thermometer into the thickest part of the thigh, being careful that the
pointed end of the thermometer does not touch the bone. Roast the turkey
in a preheated 325 degree F. oven about 3−3/4 hours.
During the last hour of roasting time, baste with the pan drippings. During
the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer
registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15−20 minutes before
carving. Place on a warm large platter and garnish the platter with the
remaining fresh herbs and lemon and lime roses.
Prepare lemon and lime roses as follows: with a small sharp knife or
vegetable peeler, cut a continuous thin 1−inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.
Homestyle Turkey
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey.
Discard the giblets, or add to pan if they are anyone's favorites. Place
turkey in a Dutch oven or roasting pan. Separate the skin over the breast to
make little pockets. Put 3 tablespoons of the butter on both sides between
the skin and breast meat. This makes for very juicy breast meat. In a
medium bowl, combine the water with the bouillon. Sprinkle in the parsley
and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt
over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to
4 hours, until the internal temperature of the turkey reaches 180 degrees F
(80 degrees C). For the last 45 minutes or so, remove the foil so the turkey
will brown nicely.

Maple Roast Turkey and Gravy
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved 2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all−purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
Boil apple cider and maple syrup in a heavy saucepan over medium−high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter,
and whisk until melted. Add salt and ground pepper to taste. Cover and
refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375F. Place oven rack in the lowest third of oven.
Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350F, and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature
of the thigh reaches 180F and stuffing reaches 165F. Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices.
Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan
and bring to a boil. In a small bowl, mix reserved maple butter mixture with
flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and
apple brandy. Boil until reduced and slightly thickened. Season with salt and
pepper to taste.

Port−Basted Roast Turkey with Gravy
1 13− to 14−pound turkey; neck, gizzard and heart reserved for Gravy Base 9 tablespoons butter, room temperature
1 1/2 cups (or more) canned low−salt chicken broth 1/2 cup tawny Port
1 cup water
1 medium onion, coarsely chopped
1 large carrot, coarsely chopped
1 medium Granny Smith apple, peeled, cored, coarsely chopped Gravy Base
3 tablespoons all purpose flour
Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry. Place
turkey on rack set in large roasting pan. Rub turkey breast with 2 tablespoons butter. Sprinkle with salt and pepper. Fold 2−foot−square piece of cheesecloth in half twice, forming 12−inch square. Dip cloth into water; squeeze out excess moisture. Drape cloth over turkey breast, tucking cloth under at sides. Roast 30 minutes.
Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup Port mixture. Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.
Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with pan juices. Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth. Roast turkey until skin browns and meat thermometer inserted into innermost part of thigh registers 180°F, basting occasionally with pan juices, about 50 minutes. Transfer turkey to platter; tent with foil.
Place roasting pan over medium−high heat. Bring pan juices and vegetables to boil,
scraping up any browned bits. Add Gravy Base and boil uncovered 5 minutes. Scrape
mixture into strainer set over large measuring cup, pressing on solids with back of
spoon. Spoon fat off top of pan juices. Add enough additional broth to cup to measure
3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to
3 cups if necessary. Bring pan juices to simmer in heavy medium saucepan. Mix 3
tablespoons butter and flour in small bowl to form paste. Add paste to pan juices;
bring to boil, whisking constantly. Boil until sauce thickens, whisking occasionally,
about 5 minutes. Season to taste with salt and pepper. Serve turkey, passing gravy
separately.

Roast Turkey With Herbal Rub
1 − 13 Pound Whole Turkey fresh or thawed 1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
Preheat oven to 325F. Remove giblets and neck from turkey and reserve for
broth. Rinse turkey with cold running water and pat dry with paper towels.
Place onion and lemon quarters in neck and body cavities. In a small bowl,
mix oil with herbs, salt and pepper. With your finger tips, gently loosen
skin from the breast without pulling off the skin. Place 1 tablespoon of
herb mixture under skin; replace skin. Rub cavities and outside of turkey
with remaining herb mixture. Secure the neck skin to the back with
skewers. Fold wings under back of turkey. Place legs in tucked position. May
be prepared to this point, covered and refrigerated for several hours.
Place turkey, breast side up, on a rack in a large shallow (no more than
2−1/2 inches) deep roasting pan. Insert an oven−safe thermometer into the
thickest part of the thigh, being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in a preheated 325
degree F. oven for about 2−1/2 hours. Remove foil and baste bird with pan
juices. Continue to roast for about another hour until meat thermometer
registers 180 degrees F. in the thigh. Remove turkey from oven and allow
to rest for 15−20 minutes before carving. Transfer to a large platter and
serve with gravy.

Roast Turkey with Maple Herb Butter
12 pounds whole turkey, neck and giblets reserved 1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1/2 teaspoon lemon zest
3/4 cup butter, softened
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 cups apple cider
Boil apple cider and maple syrup in heavy large saucepan over
medium−high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours.
Preheat oven to 375F. Position rack in lower third of oven. Pat turkey
dry with paper towels. Place turkey on rack set in large roasting pan.
Slide hand under skin of turkey breast to loosen skin. Rub 1/2 cup maple
butter over breast and under skin. If stuffing turkey, spoon stuffing
into main cavity. Rub 1/4 cup maple butter over outside of turkey.
Reserve remaining maple butter for gravy. Tie legs together loosely to
hold shape of turkey. Arrange onion, celery, carrots and reserved turkey
neck and giblets around turkey in pan. Sprinkle vegetables with remaining
1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups
apple cider into pan.
Roast turkey 30 minutes. Reduce oven temperature to 350F. Cover entire turkey loosely with heavy−duty foil and roast until meat thermometer
inserted into thickest part of thigh registers 180F or until juices run
clear when thickest part of thigh is pierced with skewer, basting
occasionally with pan juices, about 2 hours 25 minutes for unstuffed
turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to
platter. Tent turkey with aluminum foil and let stand 30 minutes;
reserve mixture in pan for gravy.
For the gravy: strain pan juices into large measuring cup, pressing on
solids with back of spoon. Spoon fat from pan juices. Add enough chicken
broth to pan juices to measure 3 cup. Transfer liquid to heavy medium
saucepan and bring to boil. Mix 3 tablespoon reserved maple butter and
1/3 cup flour in small bowl to form smooth paste. Whisk paste into broth
mixture. Add chopped fresh thyme and bay leaf. Boil until reduced to

sauce consistency, whisking occasionally, about 10 minutes. Mix in
apple brandy, if desired. Season gravy to taste with salt and pepper.
Brush turkey with any remaining maple butter and serve with gravy.

Roast Turkey with White−Wine Gravy
12− to 14−pound turkey (reserving neck and giblets, but excluding liver,
for making stock)
1 stick (1/2 cup) unsalted butter
8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram 1 1/2 cups water
For gravy:
1 large onion
1 1/2 cups dry white wine
4 cups Turkey Giblet Stock plus additional for thinning gravy 1/3 cup all−purpose flour
Garnish: large bouquet of mixed fresh herb sprigs Preheat oven to 325° F.
Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack set in a roasting pan and melt butter. Brush inside of turkey with some butter and season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks together with kitchen string. Roast turkey in middle of oven 1 hour.
Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in pan. Remove skewers and discard string. Let turkey stand 30 minutes.
While turkey is standing, make gravy:
Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture
through a sieve into a saucepan.
In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high
heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook
roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a
simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to
prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional
stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
Garnish turkey with herb bouquet and serve with gravy.

Slow Cooker Turkey Breast
1 4 to 5lb boneless turkey breast, with skin OR 2 1/2 lb for 3 1/2 qt cooker 1/2 cup Italian parsley, chopped
1 tablespoon fresh thyme leaves OR 1 teaspoon dried, crumbled 1 tablespoon grated lemon rind
2 tart apples, peeled,cored,chopped (2 cups)
4 medium leeks (white part & 1−inch pale green), rinsed,sliced thinly (4 cups) 1 cup chicken broth
1/2 cup dry white wine
2 tablespoons butter, room temperature
2 tablespoons all−purpose flour
Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers, separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub turkey inside and under the skin with the herb mixture; replace skin and tie in place with kitchen twine.
Arrange apples and leeks in bottom of 5−quart or larger slow cooker (for a
smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey
breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook
on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender.
Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes
before carving.
Turn setting to high. Whisk broth and wine into the juices in the slow cooker. In a small bowl, combine the butter and flour. Whisk into the slow cooker and cook, uncovered, stirring occasionally, until thickened and bubbly, about 15 minutes. Cook and stir for another minute. Pour sauce into a serving dish and spoon over breast slices.

Tangerine−Glazed Turkey
10 pounds whole turkey, neck and giblets reserved 3/4 cup unsalted butter, softened
3/4 cup canola oil
1 1/2 cups tangerine juice
2 1/4 cups turkey stock
3 tablespoons all−purpose flour
2 cups Sausage, Apple and Dried Cranberry Stuffing
Preheat oven to 425F. Rinse the turkey, pat it dry, and season inside
with salt and pepper. Pack the neck cavity loosely with the stuffing.
Fold the neck skin under the body, and fasten it with a skewer. Pack
the body cavity loosely with the remaining stuffing. Tie the drumsticks
together (truss) with butcher's twine. Spread the turkey with 1/2 of
the butter (6 tablespoons) and season it with salt and pepper. Place
turkey in a shallow roasting pan; roast for 25 minutes.
Meanwhile, in a saucepan, melt the remaining butter (6 tablespoons)
with the oil and tangerine juice; allow mixture to cool. Reduce the
oven temperature to 325F. Baste the turkey with the pan juices and
drape it with a piece of cheesecloth soaked in the tangerine−oil
mixture. Roast the turkey for one hour before basting the turkey with
the tangerine−oil mixture and pan juices (over the cheesecloth) every
20 minutes for 2 1/2 hours more (or until juices run clear when the
fleshy part of a thigh is pricked with a skewer and a meat thermometer
inserted in the fleshy part of a thigh registers 180−185F.
Discard the cheesecloth and the trussing string from turkey. Transfer
the turkey to a heated platter, reserving the pan juices in the roasting
pan; let stand for 25 minutes before carving and spooning out stuffing
into a serving dish. Skim the fat from the remaining pan juices and
reserve 1/4 cup. Add 1 cup of the stock to the pan juices and deglaze
the pan over high heat, scraping up the brown bits.
In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the
"roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid; continue to whisk. Simmer the gravy for 10 minutes, stirring constantly, then strain through a sieve. Add
chopped giblets; transfer to gravy boat and serve.

Turkey Breast Braised With Garlic And Rice
1 Cup long−grain rice
1 Can (14−1/2 ounces) chicken broth
1/2 Cup white wine
2 Teaspoons dried parsley
1/2 Teaspoon each dried rosemary, thyme and sage 1 Bay leaf
1 Bone−In Turkey Breast (5−6 pounds)
Paprika
3 Cloves garlic
Preheat oven to 350F. In 5−quart Dutch oven combine rice, broth, wine,
parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture
and sprinkle turkey generously with paprika. Cut off root ends of garlic
cloves. Place whole garlic bulbs, cut−end−up, in rice around turkey breast.
Cover top of Dutch oven with foil and lid. Bake at 350 degrees F. 2−1/2
to 3 hours or until meat thermometer inserted in thickest part of breast
registers 170−175 degrees F. Allow to stand 10 to 15 minutes before
serving. To serve, carve turkey into slices and place on platter. Spoon rice
mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.

Apple Stuffing
1/4 C. chopped onions
1/4 C. chopped celery
2 T. margarine
4 C. dry bread cubes
1/2 tsp. poultry seasoning
1/2 tsp. dried sage
1 C. diced, unpeeled apples
1/2 tsp. dried sage
Freshly−ground black pepper
1/2 C. chicken broth
Cook onions and celery in margarine for 5 minutes, or until tender.
Combine onions and celery with all other dry ingredients. Add broth, and toss. Use to stuff Cornish game hens, chicken or turkey.
Yields stuffing for a 10− to 12−pound turkey or 12 servings.

Brown Rice Dressing
2 C. brown rice
4 C. liquid (broth from boiling the giblets and water to make up the difference) 1/2 C. butter or olive oil
1 large or two medium onions, sliced or chopped fairly fine
2 bell peppers, sliced or chopped fine (any color works, but red is best) 2 stalks celery, sliced thin
1 head garlic, peeled and chopped fine
1/2 lb. mushrooms, sliced thin
1 large, tart apple, chopped
1/2 C. raisins or currants
2 tsp. Worcestershire sauce (or to taste)
1/2 tsp. curry
1 tsp. basil
1/2 C. chopped nuts (optional)
Cook rice in liquid until done, about 45 minutes. Meanwhile, sauté onion, bell
pepper, celery, garlic and mushrooms in butter or oil. You can use less oil if you like.
When vegetables are just tender, add remaining ingredients and toss together. Let stand until rice is done to blend flavors. Mix with rice, and stuff the bird.
Whatever is left can be baked for 30 minutes in a casserole.

Chestnut Stuffing
1 lb. chestnuts
1 medium onion, chopped
3 stalks celery (or heart of 1 bunch), chopped 1 loaf stale bread, crumbled and moistened 2 T. parsley
1 tsp. oregano
Salt and pepper, to taste
2 eggs, beaten
1/2 C. butter, melted
Steam chestnuts for 20 minutes to make them easier to shell. Shell and chop them coarsely.
In large bowl, lightly toss chestnuts, onion, celery, bread, parsley, oregano,
salt and pepper. Add eggs and butter and toss well. If too dry, add little
sprinkles of water. More bread can be added to the stuffing if more volume
is needed. Fill large cavity and neck cavity and fasten shut with steel skewers.

Cornbread Dressing
3 C. self−rising cornmeal
1/4 C. all−purpose flour
1 T. sugar
1 tsp. salt
Pinch of baking soda
3 C. buttermilk
2 eggs, well beaten
1 C. chopped celery
3/4 C. chopped onion
3 T. bacon drippings
1 3/4 C. herb−seasoned stuffing mix
1/2 tsp. rubbed sage
1 can cream of chicken soup, undiluted
3 C. turkey or chicken broth
Combine first 5 ingredients. Stir lightly. Add buttermilk and eggs. Mix well. Stir in celery and onion.
Heat bacon drippings in 10−inch iron skillet until very hot. Add 1 tablespoon drippings to batter. Mix well. Pour batter into hot skillet. Bake at 450ºF for about 30 minutes or until bread is lightly browned. Crumble into large mixing bowl. Add stuffing mix and sage. Set aside.
Place soup in medium saucepan. Gradually stir broth into soup. Cook over medium heat, stirring constantly until thoroughly heated. Pour over crumb mixture. Stir well. Spoon into well−greased 13 x 9−inch baking dish. Bake at 375ºF for 35 to 40 minutes.

Cranberry−Tangerine Stuffing
1/3 C. chopped celery
3 T. butter or margarine, melted
3 tangerines
2 2/3 C. herb seasoned stuffing mix
2 C. cooked wild rice
1/3 C. cranberries
1/3 C. chicken broth
1/4 tsp. poultry seasoning
Sauté celery in butter until tender, set aside.
Peel, section and chop tangerines, and place in a large bowl. Add celery mixture, stuffing mix, wild rice, cranberries, chicken broth and poultry seasoning; stir well.
Spoon stuffing into cavity of turkey. Bake according to directions on
turkey packaging. Yields about 5 cups of stuffing to fill cavity of turkey.

Green Onion And Cornbread Stuffing
1 Can (10−1/2 ounces) condensed French Onion soup 1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4−inch cubes
1 Cup green onions thinly sliced
1−1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix Vegetable cooking spray
Preheat oven to 350F. In 5−quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat. Stir in cornbread stuffing mix. Bake stuffing in 1−1/2 quart casserole
coated with non−stick vegetable cooking spray. Bake, covered, at 350
degrees F. 45 minutes or until set.

Minnesota Wild Rice Dressing
4 Slices bacon cut into 1−inch pieces
1 Cup onion chopped
1 Cup celery chopped
1/2 Pound mushrooms sliced
1 Package (4 ounces) wild rice cooked according to package directions 2 Cups bread crumbs
1/2 Pound breakfast sausage, cooked
1 Teaspoon dried oregano
1/2 Teaspoon dried sage
Salt
Pepper
Preheat oven to 325F. In medium−size skillet, over medium heat, saute
bacon until almost crisp. Add onion, celery and mushrooms; continue
cooking until vegetables are tender. In large bowl combine bacon mixture,
wild rice, bread crumbs, sausage, oregano and sage. Season to taste with
salt and pepper if desired. Spoon dressing into lightly greased 2−quart
casserole dish. Bake, covered, at 325 degrees F. 35 to 40 minutes.

Old Fashioned Bread Stuffing
3−4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 Tablespoon butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)
The night before you want to eat the stuffing, break the bread into small
pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit
overnight to dry out. The next day, after you remove the insides of
turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30
minutes). Remove insides for later use or discard. Keep water and put
aside.
Preheat oven to 350F. Chop onion and celery and place into
food processor until minced. Melt 2−3 tablespoons of butter in large
saucepan. Saute onion and celery until heated through. Do not brown!
(Saute mushrooms also at this time if wanted). Depending on how much
stuffing you want and how much celery and onion you've chopped, you may have
to saute the onion and celery in two parts. Once cooked, pour the
onion/celery mixture directly over the dried out bread. Pour 1/2 tsp. sage
over bread/onion/celery mixture. Then take your reserved water and pour
slowly over bread. The bread will shrink as you do this. Be careful not to
pour too much water in. Mix thoroughly and smell/taste for perfect
stuffing. 12.If you need more liquid, open a can of chicken broth and pour
over bread. If you need more spice, add more sage. If you are using
oysters, add them now. Once stuffing is of a consistency that it will
stick together and does not look too dry, do not add more liquid. Either
stuff in turkey to be baked in oven, or put in 9 x 13 pan. If using
oysters, it is recommended that you bake the stuffing in a pan so as to
ensure the oysters will be cooked through. Bake in 350 degree oven for 45
minutes to an hour. You want the stuffing to have a nice brown crust on top.
P.S. If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.

Oyster Dressing
DO NOT MAKE THIS THE DAY BEFORE!!! Make it just before stuffing the turkey right before you bake it.
1/2 C. celery, chopped
1/2 C. onion, chopped
1 bay leaf
1/4 C. butter
6 C. dry bread crumbs
1 T. parsley, chopped
3 C. raw oysters, chopped
1 tsp. poultry seasoning
Salt and pepper
2 eggs, beaten
1 3/4 C. oyster liquor plus milk, if needed
Cook celery, onion and bay leaf in butter until tender but not brown. Discard the bay leaf. Add crumbs and parsley to the butter mixture. Add oysters, seasonings and eggs. Add enough of the liquid mixture to moisten. This will stuff a 10− to 12−pound turkey.

Sausage, Apple, and Dried Cranberry Stuffing
3 3/4 cups white bread cubes
1 pound bulk sausage
1 cup diced onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apple − peeled, cored and chopped 3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons melted butter
Preheat oven to 350F. Bake the whole−wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and
let them cool.
In a large skillet, cook the sausage and chopped onions over moderate
heat, stirring and breaking up the lumps until fully cooked. Add the
chopped celery, sage, rosemary and thyme; cook for 2 minutes while
stirring.
Add the sausage mixture to the bread with the chopped apples, dried
cranberries, parsley and reserved liver. Toss mixture well. Drizzle
the stock and the melted butter over the mixture; toss stuffing well.

Southwestern Jalapeno Cornbread Stuffing
4 Cups cornbread crumbled
10 Slices dried bread, cubed
1 Pound mild Italian sausage
1−1/2 Cups celery chopped
1 Cup onion chopped
1−1/2 Teaspoons salt
1 Teaspoon poultry seasoning
1/4 Cup Jalapeno peppers, seeded and chopped 2 eggs slightly beaten
1 Cup turkey broth
Preheat oven to 325F. In large bowl combine cornbread and bread cubes. In large skillet, over medium−high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture. Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth. Spoon dressing into lightly greased 3−quart casserole dish. Bake, covered, at 325 degrees F. 45 to 50 minutes.

Southern Cornbread and Oyster Dressing
1/4 cup butter
1 large onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid, from drained oysters
Preheat oven to 350 degrees.
Saute onions and celery in 2 tablespoons of the butter until wilted, not browned. Combine cornbread and bread crumbs in a large bowl; mix in sauteed onions, salt and pepper, and parsley. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not
soggy. Add the oysters.
Pat the mixture into a lightly buttered rectangular cake pan (it
should make a 1−inch layer in the pan). Dot with remaining butter
and bake about 45 minutes, until golden brown and set in the center.

Broccoli Casserole
2 (10 ounce) packages frozen broccoli
2 (10 ounce) cans condensed cream of mushroom soup 2 cups minute rice
3/4 cup chopped onion
1/4 cup butter or margarine
1 (16 ounce) jar pasteurized processed cheese sauce salt and ground black pepper
Cook rice as directed on box. Saute onions in butter
until golden. Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter, and cheese.
Season with salt and pepper to taste. Place in a 9 by 13 inch
oven proof dish. Bake for 30 to 40 minutes at 350 degrees.

Butternut Squash with Apples and Maple Syrup
2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered
lengthwise, seeded, cut crosswise into 1/4−inch−thick slices (about 6 cups)
2 1/4 pounds medium−size tart green apples (such as Granny Smith), peeled,
quartered, cored, but crosswise into 1/4−inch−thick slices (about 6 cups) 3/4 cup dried currants
Freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice
Preheat oven to 350°F. Cook squash in large pot of boiling salted water until
almost tender, about 3 minutes. Drain well. Combine squash, apples and currants
in 13x9x2−inch glass baking dish. Season generously with nutmeg, salt and pepper.
Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over
low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
Bake until squash and apples are very tender, stirring occasionally, about 1 hour.
Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)

Candied Yams with Bourbon
6 to 8 large sweet potatoes
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons maple syrup
1/4 cup Kentucky bourbon, high quality
salt and pepper, to taste
fresh parsley, minced
Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired.
Cool and arrange in buttered casserole pan or dish. combine remaining ingredients except parsley and pour over potatoes. Bake at 350F degrees until bubbling hot. Garnish with parsley.

Cheddar Corn Casserole
1 stick butter (4oz), melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16oz) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add
onion and peppers and cook until softened, stirring occasionally. Remove
from heat.
Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion−pepper mixture.
Turn into a 2−quart buttered baking dish. Bake in a preheated 350 degree F. oven for 30 to 35 minutes, until puffed and golden.

Corn Pudding
1 (15.25 ounce) can whole kernel corn, drained 1 (15 ounce) can cream style corn
1/2 cup margarine, softened
1 cup sour cream
1 (8.5 ounce) package dry cornbread mix
Preheat oven to 350F. Lightly grease a 2 quart casserole dish. In a
medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish. Bake for 45 minutes in the preheated oven, or
until a knife inserted in the center comes out clean.

Cranberry Chutney
1 Package (12 ounces) fresh cranberries
1/2 Cup balsamic vinegar
1/2 Cup sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon cayenne pepper
1 Teaspoon cumin
In medium saucepan, over high heat, combine cranberries, vinegar and
sugar; bring to a boil. Reduce heat to medium−low and add nutmeg,
cinnamon, cayenne, and cumin Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.

Cranberry Relish
2 oranges
1 cup sugar
2 teaspoons lemon juice
2 teaspoons fresh ginger, cut in fine julienne
1 bag (12 ounces) fresh or frozen cranberries
1/2 teaspoon freshly ground white pepper
Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice
and pepper. Continue to cook on medium−high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but
not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool. Makes 3 cups.

Creamed Onions
2 cans (15 1/2 oz.) small white onions
2 tblsp. butter
1 tblsp. flour
1 1/4 cups milk
1/2 tsp salt
1/4 tsp mace
dash of pepper
1/4 cup dry bread crumbs
Drain the onions; reserve 1/2 cup liquid. Melt the butter in a medium saucepan. Remove from the heat stir in flour until smooth. Gradually add reserved onion
liquid and milk. Bring the mixture to a boil stirring gently for 1 minute. Add the onions, salt, mace and pepper. Heat thoroughly and place in a 1 quart casserole dish. Sprinkle with bread crumbs and place under the broiler for about 2 minutes, just enough to brown the top.

Crockpot Scalloped Potatoes
6−8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1−1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper
Spray crockpot with cooking spray. Fill crockpot half full of the sliced
potatoes. Layer 1/2 can of soup, 1/2 cup velveeta cheese,chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste.
Layer remaining ingredients in same order. Cook on high about 6 hours. You need to check for you may need to add more milk. You can parboil the potatoes for quicker cooking.

Day Before Mashed Potatoes
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
Transfer potatoes to a large bowl, and mash until smooth. Mix in the
cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
Preheat oven to 350F. Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Fruited Sweet Potatoes
1 can (40 ounces) sweet potatoes, drained and mashed
1 can (8 ounces) crushed pineapple in juice, drained
1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut 1/3 cup chopped walnuts
2 teaspoons pumpkin pie spice
1 teaspoon salt
vegetable cooking spray
Preheat oven to 350F. In large bowl, combine sweet potatoes, pineapple,
bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt. Pour mixture into 2−quart casserole dish that has been sprayed with
cooking spray. Bake at 350 degrees F. for 40 minutes.
Cooking tip: Orange juice may be used in place of bourbon, and pecans in place of walnuts, if desired.

Green Bean Casserole
1 can cream of mushroom soup, 10 3/4 ounce 4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups fried onions
Mix soup, milk and pepper in a 1 1/2−quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Holiday Potato Casserole
3 pounds potatoes, peeled & quartered
1 cup butter
2 (3oz) pkg cream cheese, softened
1 cup Cheddar cheese, shredded
1 (2oz) jar pimiento, drained
1 small green pepper, finely chopped
1 bunch green onions, finely chopped
1/2 cup Parmesan cheese
1/4 cup milk
1 teaspoon salt
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and
mash. Add butter and cream cheese; beat at medium speed with and electric
mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon
into lightly buttered 11x7x1 1/2 inch baking dish. Bake at 350F for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until
cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate,
covered, overnight. Let stand at room temperature 30 minutes before baking.

Lemon−Garlic Steamed Broccoli
24 ounces broccoli flowerets
2 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons fresh lemon juice
salt, to taste
Steam broccoli till tender but firm, 4−6 minutes. Heat the oil in a nonstick
skillet over medium heat, add the garlic and saute one minute. Add the
cooked broccoli, lemon juice and salt to taste, cooking briefly to combine.

Mashed Sweet Potatoes
4 medium sweet potatoes, peeled
1 tbsp. butter
1/4 cup milk
3/8 cup brown sugar
1 tsp. cinnamon
Boil water. Peel potatoes and cut into small cubes. Put in boiling
water. Let cook until potatoes are soft. Remove potatoes, place in bowl. Mash potatoes with potato masher or mixer. Add butter and milk; stir. Add brown sugar and cinnamon, stir. Dish onto bowl or plate. Sprinkle cinnamon lightly over top.

Mashed Turnips with Nutmeg
6 pounds turnips, peeled, sliced into 1/2−inch rounds 1/2 cup (1 stick) butter, melted
1/4 teaspoon ground nutmeg
Preheat oven to 325°F. Toss turnips and butter in 13 x 9 x 2−inch glass baking dish. Sprinkle turnips with salt and pepper. Cover dish with foil. Bake until tender, about 1 hour. Remove from oven and mash coarsely. Stir in nutmeg. Season to taste with salt and pepper.

Pearl Onions Glazed with Mustard & Brown Sugar
2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions , thawed 2 1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
Melt the butter in a large skillet over medium heat. Add the
onions and cook, stirring occasionally, until the onions begin to
brown on all sides, 10 to 12 minutes. Sprinkle with the brown
sugar and gently stir in the mustard to make a smooth coating
over the onions. Cook two minutes more. Sprinkle with parsley
and serve hot.

Pueblo Pie
1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped 4 garlic cloves
1 jalapeno pepper
1 16−oz can unsweetened tomato sauce
1 16−oz can black beans
1 16−oz can of corn
2 Teaspoon chili powder
2 Teaspoon cumin
1/2 Teaspoon fine sea salt
1/2 Teaspoon cayenne pepper
3 cups water
1 cup yellow stone−ground cornmeal
1 Tablespoon lemon juice
1 Teaspoon dijon mustard
1/2 Teaspoon fine sea salt
shredded mozzerella cheese
Heat the oil in a large frying pan over medium−high heat. Add the onion,
pepper, and garlic and cook until softened, 6−8 minutes. Remove from heat
and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and
cayenne. Stir and mash the beans some to make a thicker consistancy.
Pour into a 8 x 8 inch glass baking dish. Sprinkle a layer of mozzerella
cheese on top of mixture. Preheat the oven to 350 F. Boil water, add
cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.
Bring to a boil over medium−high heat, then immediately reduce the heat to
low and simmer, stirring often, until thickened, 3 to 5 min. Spread the
cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10
minutes before serving.

Roast Garlic Mashed Potatoes
8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tbsp. butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated
2 tbsp. Parmigiano−Reggiano cheese, grated Salt and pepper, to taste
Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for
marinades or vinaigrettes). Puree garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour,
or until soft. While still hot, peel and mash, or pass through a potato ricer.
Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir
in cheeses and season with salt and pepper. Spoon into a gratin dish.
Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling.

Roasted Parsnips with Thyme
2 pounds parsnips (5 to 6 medium)
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar 1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped fresh thyme
Preheat the oven to 425F. Peel the parsnips and cut them into 2−inch
lengths. Quarter the thickest pieces, halve the medium ones, and leave
the thinnest ones whole. You want all the pieces to be about the same
size. Put the butter in a shallow baking dish large enough to hold the
parsnips in a single layer and put the dish in the oven until the butter
melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and
pepper and stir to coat all the pieces evenly. Bake for 20 minutes.
Remove the pan from the oven and stir in the thyme. Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer. Makes 4 servings.

Scalloped Corn & Tomatoes
2 cans diced tomatoes, drained (15oz)
1 can whole kernel corn, drained (15oz)
1 can cream−style corn, (15oz)
2 eggs, beaten
1/4 cup flour
1 tablespoon sugar
1 teaspoon pepper
1 onion, finely chopped
1/2 teaspoon garlic powder
1/3 cup butter or margarine
2 cups soft bread crumbs
1/2 cup Parmesan cheese, grated
Preheat oven to 350F. Spray a 2−quart casserole with nonstick cooking spray. Stir together tomatoes, corn, cream−style corn, eggs, flour, sugar, and pepper. Pour into casserole. In a skillet over medium heat, melt butter; saute onion until soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese; sprinkle over the top of the casserole. Bake for 50 to 60 minutes.

Southern Greens
8 cups water
1 pound boned smoked pork shoulder, cut into 1/2−inch pieces
3 pounds greens (such as collard, mustard, turnip or kale, or a combination), stemmed
Combine water and smoked pork in heavy large pot. Cover and simmer 1 hour. Season cooking liquid with salt and pepper.
Bring liquid to boil. Add greens and cook over high heat until just tender, about 12 minutes. Using slotted spoon, transfer greens and pork to platter. Moisten greens with 1/4 cup cooking liquid.

Southern Oyster Casserole
2 quarts oysters
1/4 pound (1 stick) butter
3 whole scallions, chopped
1 green or red bell pepper, seeded, deribbed, and chopped 1/2 pound mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/4 cup grated imported Parmesan cheese Freshly grated nutmeg
1/2 teaspoon paprika
Salt
Freshly ground black pepper
1/2 cup bread crumbs
Preheat the broiler. Grease a 9x13−inch ovenproof serving dish or spray it with nonstick spray.
Drain the oysters and set aside. Melt 2 tablespoons of the butter in
a heavy casserole. Add the scallions and pepper and saute until the
onion is soft, about 5 minutes. Add the mushrooms and oysters and
saute for 5 minutes. In a separate pan, melt 2 tablespoons of the
remaining butter. Stir in the flour. When smooth, add the cream, and
stir until boiling and thick. Add the cheese. Stir this cheese sauce
into the oyster mixture and season with nutmeg, paprika, salt, and
pepper. The casserole may be made ahead to this point and refrigerated
overnight. Return it to the simmer on top of the stove before
proceeding.
Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until
browned and bubbling—about 10 minutes, depending on the depth of the casserole. Makes 10 to 20 servings as a starter.

Squash Casserole
4 cups cooked yellow crook neck squash
1 medium onion
1 Teaspoon salt
1/2 Teaspoon pepper
1 stick butter or margarine
2 cups crushed Cheezit crackers
2 cups shredded cheddar cheese
1 cup milk or heavy cream
Cook the squash, onion, butter, salt and pepper until onion and squash are tender. Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese. Pour into a 2 quart casserole and top with remaining crackers & cheese. Bake at 350F for 30 minutes.

Stuffed Acorn Squash
2 acorn squash
2 carrots, grated
1 can (8 oz.) crushed pineapple
2 tbsp. dried white raisins
1/4 tsp. ginger
Cut squash in half; scoop out seeds. Place in baking dish. Combine
remaining ingredients and spoon into squash cavities. Bake at 350F for 30 minutes or until squash is tender.

Sweet Potato−Pecan Pie
1 frozen deep−dish pie crust, thawed, pierced all over with fork 1 1−pound red−skinned sweet potato (yam), pierced with fork 1/2 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter, melted 1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup light corn syrup
2 large eggs
1 cup (about 4 ounces) pecan halves
Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350F.
Cook sweet potato in microwave on high until tender, about 6 minutes per side.
Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.
Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.

Sweet Potato Casserole
2 lbs. sweet potatoes, boiled, peeled and mashed 2 eggs, beaten
2 oz. margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Preheat oven to 350F. Combine all ingredients and mix well. It will be very soupy. Bake at 350F for 1 hour.

Vegetable Casserole
1 can French−style green beans, drained
1 cup celery, chopped
1/2 cup sour cream
1 can cream of celery soup
1 can shoe peg corn, drained
1 cup green pepper, chopped
1/2 cup cheddar cheese, grated (or more)
Topping:
1 stack Ritz crackers, crushed
1/4 cup almonds, chopped
1 stick butter or margarine, melted
Combine first 7 ingredients and put in a greased casserole dish. Mix topping ingredients together well and sprinkle evenly over vegetable mixture. Bake at 350F for 45 minutes.
Ambrosia Salad
1 cup mixed fruit or fruit cocktail
1/2 cup Mandarin oranges
1/2 cup pineapple bits
1/2 cup minature marshmallows
3/4 cup sour cream
1/4 cup maraschino cherries, halved
1/4 cup red seedless grapes
lettuce cups, optional
Drain fruits well. Combine all ingredients except lettuce, mixing lightly but throughly. Chill well.
Serve in lettuce cups with salad dressing, if desired.

Fruit Salad with Champagne Sauce
1 cup kiwi, peeled and cut into 1/4 inch cubes 1 cup figs, peeled and cut into 1/4 inch cubes 1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half 1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time, whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.

Greek Salad
1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)
Dressing:
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced
Wash and cut lettuce into 1 1/2" pieces.
Slice tomatoes in quarters. Combine lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired).

Mandarin Orange Salad
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce − torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings 1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced salt and pepper to taste
Prepare the dressing by whisking together the sour cream,
mayonnaise, milk, garlic, Worcestershire sauce, sugar,
white pepper and cayenne pepper. Store in an air−tight container and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms. Add enough dressing to coat and toss. Sprinkle with salt and pepper and add croutons if desired.

Pineapple Cheese Salad
2 16 oz. cans pineapple chunks, drained, save the juice
1−1/2 cups to 2 cups miniature marshmallows
about 3 in. off of a 3lb. loaf of Velvetta cheese, cubed
l egg
2 1/2 tbsp. cornstarch (mixed with 1/4 cup water) l tbsp. sugar
Beat egg, pineapple juice, sugar and cornstarch mixture to blend Cook over low heat until thick. Cool slightly and pour over first three
ingredients. Mix well
Shaved Fennel and Apple Salad
1/4 cup freshly squeezed lemon juice
2 tablespoons chopped fresh tarragon
1/3 cup extra−virgin olive oil
1/3 cup canola oil
Salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored, and halved 2 bulbs fennel, thinly sliced
To prepare the vinaigrette: Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper.
To prepare the salad: Cut the apple into thin slices and place in a
medium bowl with the fennel. Toss with the vinaigrette and season to taste with salt and pepper. Makes 8 servings.

Spicy Pecan Salad
1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on salad plates. Slice red onion paper−thin and layer to taste on top of the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.
Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Rinse pecan pieces to dampen. Combine brown sugar and cayenne pepper in a small bowl. Mix in damp pecan pieces and toss until
thoroughly coated. Spread evenly on cookie sheet then place in
preheated 400F oven and cook 5 to 10 minutes or until brown sugar is thoroughly melted on pecans. Remove and let cool.

Strawberry Spinach Salad
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach − chopped, washed and dried 1 quart strawberries, sliced
1/4 cup toasted slivered almonds
Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion.
Refrigerate until chilled.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10−15 minutes
before serving.

Sugar Snap Salad
4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley
Wash and dry the lettuce and tear into bite−sized pieces.
Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside.
Make an ice bath by filling a large bowl with ice and cold water and set that aside.
In a large pot, blanch peas in boiling water for about 3 minutes,
until peas are bright green and cooked but still crunchy.
Immediately, drain the peas and plunge into the ice bath.
Once the peas have cooled and stopped cooking remove them from the ice bath. Remove excess water from peas by blotting with a
paper towel. Up to this point, the salad can be made a day in
advance, refrigerated as separate components. Use the lettuce
to line the bottom of a serving dish and add peas, basil, and
parsley to another bowl. Add vinaigrette and toss. Put this
mixture on top of the lettuce and serve immediately.

Zucchini Slaw
6 medium zucchini, grated (1 1/2 lbs) 2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons each chopped fresh dill and parsley
Dressing:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper
Combine zucchini and salt; toss well. Place in colander;
let stand for 30 minutes. Rinse under cold water; drain and
squeeze out excess moisture. Place zucchini in bowl and add carrot, red pepper, onion and celery; toss well. Sprinkle
with parsley and dill. Combine mayonnaise, mustard, vinegar, oil, honey, horseradish and pepper; stir into zucchini mixture. Taste and adjust seasoning if necessary.

Apple Cranberry Pie
1/ 2 cup sugar
2 Tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup maple syrup
1 Tablespoon butter
1 1/2 cups cranberries
3 cups sliced peeled apples
Pastry for 2 crust 9 inch pie
Combine first 7 ingredients. Cook 2 minutes, stirring until sugar
dissolves. Add cranberries. Boil 2 minutes. Fold in apple slices
and cool. Pour into pastry−lined 9 inch pan. Make lattice strips of
pastry dough over filling. Trim edges. Bake at 425F 40−45 minutes.

Apple Pie
3 tablespoons all−purpose flour
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 lb apples, peeled, cored, and each cut into 10 wedges 1 tablespoon fresh lemon juice
Pastry dough
1 large egg, lightly beaten
Put a large baking sheet in middle of oven and preheat oven to 425F.
Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13−inch round, then fit into a 9−inch (4−cup) glass or metal pie plate. Trim edge, leaving a 1/2−inch overhang. Chill shell while rolling out dough for top crust.
Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11−inch round.
Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2−inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar. Cut 3 steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375F and
continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours.

Coconut Pie
3 eggs, beaten
1 1/2 cup sugar
1/2 cup margarine, melted
4 tsp. fresh lemon juice
1 tsp. vanilla
1 1/3 cup coconut
Pinch salt
1 9" unbaked pie shell
Preheat oven to 350F. Combine all ingredients (except coconut). Mix well.
Then stir in coconut. Pour into pie shell and bake 40−45 minutes until center is set.

Cookies 'n Cream Peach Cobbler
3/4 cup sugar
3 1/2 Tb cornstarch
1/2 tsp ground cinnamon
1/4 cup amaretto (optional)
1/4 cup peach preserves
10 large ripe peaches (3 lbs), peeled & sliced
1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough 1 Tb all−purpose flour, divided
1 1/2 Tb sugar
1/4 tsp ground cinnamon
vanilla ice cream
Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto, if
desired, and peach preserves. Add sliced peaches, and stir gently to coat.
Cook over medium heat, stirring frequently, until mixture is thickened and bubbly. Spoon peach mixture into a lightly greased 11x7x1 1/2−inch baking dish.
Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to a 10x17−inch rectangle. Remove top sheet of plastic wrap, and sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on other side of dough. Freeze dough 15 minutes.
Cut 6 (10 x 1/2−inch) strips of dough, using a pastry wheel. Cut 8 (6 x 1/2−inch)
strips of dough. Arrange strips in lattice design over peach mixture in dish.
Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over
cookie dough.
Bake at 350 degrees F. for 30 to 35 minutes or until golden brown. Let cobbler
cool 15 minutes on a wire rack. Spoon into individual serving bowls, and top with ice cream. Yield: 8 servings.
Note: Slice and bake remaining cookie dough according to package directions. Serve additional cookies with cobbler and ice cream, if desired.

Cranberry Cake with Sauce Topping
2 eggs
1 cup sugar
1 cup sour cream
1−3/4 cups flour
1/4 teaspoon baking soda
1−1/2 teaspoon baking powder
1 teaspoon vanilla
2 cups fresh cranberries, cut in half
Cream eggs and sugar, add sour cream. Reserve 2 tablespoons flour. Mix
together the remaining flour, soda, and baking powder. Mix into batter. Add vanilla andmix again. Sprinkle the reserved flour over the halved cranberries and stir them into the batter with spoon. Pour the batter into greased and floured 9x13 inch pan. Bake 30 minutes at 350F.
Sauce Topping:
1−1/2 cups granulated sugar
1 cup whipping cream
2 tablespoon butter
2 teaspoon vanilla
Mix sugar, cream, and butter in medium saucepan; boil 2 minutes, stirring constantly. Remove from heat. Add vanilla. Serve warm sauce over cake. Sauce may be reheated as used.

Ice Cream Pumpkin Pie
1 package (9 ounces) prepared graham cracker pie crust 1 pint vanilla ice cream softened
1 can (16 ounces) pumpkin
1 cup whipped cream
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Fill pie crust with ice cream; freeze until solid. In medium bowl,
combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon mixture over frozen layer of ice cream in crust; freeze until solid. To
serve, remove pie from freezer and place in refrigerator one hour before
serving. Slice and serve with additional whipped cream, if desired.
Cooking tip: Frozen non−fat yogurt and fat−free whipped topping may be used in place of ice cream and whipped cream.

Indian Pudding with Nutmeg Ice Cream
Ice cream
1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened 1 1/2 teaspoons ground nutmeg
Pudding:
1/4 cup yellow cornmeal
1/4 teaspoon salt
3 cups whole milk
2 tablespoons (1/4 stick) unsalted butter
2 large eggs
1/2 cup mild−flavored (light) molasses
2 tablespoons (packed) golden brown sugar 2 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/3 cup dark or golden raisins
For ice cream:
Stir ice cream and nutmeg in medium bowl to blend. Cover with foil and freeze. (Can be prepared 3 days ahead. Keep frozen.)
Preheat oven to 300°F. Butter 8x8x2−inch glass baking dish. Combine cornmeal and salt in heavy medium saucepan. Gradually whisk in 21/2 cups milk. Whisk over medium heat until mixture boils. Reduce heat to medium−low and simmer until mixture is thick and creamy, stirring often, about 10 minutes. Whisk in
butter. Remove from heat.
Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl. Gradually whisk in hot cornmeal mixture. Stir in raisins. Pour pudding into prepared baking dish. Pour remaining 1/2 cup milk over pudding (do not mix into pudding). Place pudding dish in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
Bake pudding until just set, about 1 hour 30 minutes. Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes. (Can be made 8 hours ahead. Cool; cover with plastic and let stand at room temperature. Rewarm covered pudding in microwave oven on low about 8 minutes.)
Spoon warm pudding into shallow bowls. Top with scoop of ice cream.

Mincemeat Pie
For mincemeat:
1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches,
and figs (about 3/4 pound total)
1/2 cup pitted dates
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/3 cup sugar
1/2 cup dried cranberries (about 3 ounces)
2 cups plus 2 tablespoons water
1 tablespoon cornstarch
2 tablespoons brandy
2 recipes pastry dough
3/4 cup pecans (about 3 ounces)
1/2 tablespoon water
1 large egg yolk
1 tablespoon sugar
Make mincemeat:
In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and
sugar. In a heavy saucepan combine dried−fruit mixture, cranberries, and 2 cups
water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is
tender (mixture will be very thick). In a small bowl stir together cornstarch and
2 tablespoons water until combined well. Stir cornstarch mixture into dried−fruit
mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat.
Mincemeat may be used immediately but will improve in flavor if kept, covered and
chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before
proceeding.
Preheat oven to 375F.
Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13−inch round (about 1/8 inch thick). Fit round into a 9−inch (1−quart) glass pie plate and trim edge, leaving a 1/2−inch overhang. Chill shell, covered, 30 minutes, or until firm.
Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade
darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top.
Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a
3/4−inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.

Pecan Pie
For crust:
1 1/3 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces 1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces 2 tablespoons (about) ice water
For filling:
1 cup sugar
3 large eggs
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans
Make crust:
Mix first 3 ingredients in processor. Add shortening and butter; cut in using
on/off turns until mixture resembles coarse meal. Blend in enough water to
form moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.
Roll dough on floured work surface to 13−inch round. Transfer to 9−inch round
cake pan with 1 1/2−inch−high sides. Trim to align with pan edges. Freeze 15 minutes.
Make filling:
Preheat oven to 350F. Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until set, about 1 hour 15 minutes. Transfer to rack; cool.

Pumpkin Cheesecake
Crust:
2 cups crushed graham crackers, Or 2 cups crushed vanilla cookies, Or crushed ginger snap cookies
1 1/2 teaspoon cinnamon
1/3 cup melted butter
Filling;
1 1/2 cup sugar
1/4 cup brown sugar
4 − 8 oz. packages cream cheese
3 Tablespoons flour
2 teaspoons cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoons ground cloves
1 − 15 oz. can pumpkin or equivalent fresh cooked pumpkin
4 eggs
1 Tablespoon vanilla extract
Preheat oven to 325F.
Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together.
Add melted butter and mix until well blended. Using fingers, press crust
mixture into bottom and 2/3 of the way up the sides of a 9 inch
springform pan. Bake crust for about 6 minutes until set.
Mix the cream cheese and sugars together until smooth. Stir together the
flour and spices and mix this into the cream cheese mixture. Beat the
eggs into the cream cheese mixture one at a time. Beat in the pumpkin
and vanilla.
Pour filling into the pre−baked crust and bake for about 1 1/2 hours or until a cake tester comes out clean. Cool completely, then cover and refrigerate for at least two hours (or overnight) before serving.

Pumpkin−Pecan Pie with Whiskey Butter Sauce
Pie Crust:
1 1/2 cups all−purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water
Pumpkin Filling:
1 cup cooked pumpkin purée
1/4 cup firmly packed light brown sugar 2 tablespoons sugar
1 large egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
Pecan Syrup:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted 2 teaspoons vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup pecan pieces
Whiskey Butter Sauce:
4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey
Pie Crust −
Combine the flour and salt in a mixing bowl. Add the butter and
incorporate with your fingertips until the mixture resembles very
coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon
increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
Pumpkin Filling −
Combine all the ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup −
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly −
Preheat the oven to 325F. Grease an 8−inch springform cake pan. Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
Whiskey Butter Sauce −
Melt the butter in the top of a double boiler set over gently
simmering water. Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey. Makes an 8−inch pie.

Shoo Fly Pie
3 cups flour
1 cup brown sugar
3/4 cup butter
1 cup molasses
1 cup hot water
1 teaspoon baking soda
few drops vinegar
2 unbaked pie crusts
Blend flour, sugar and butter until lumpy and save for topping. Blend
molasses, hot water, soda and vinegar. Pour mixture into unbaked pie
crusts. Top with crumb mixture and bake in a 350F oven for 35 minutes.

Spiced Struesel Apple Pie
Streusel:
2/3 cup walnuts
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces
Filling:
2 1/4 pounds Granny Smith apples (about 6 medium), peeled, quartered,
cored, cut into 1/2−inch−thick wedges
1/2 cup sour cream
1/4 cup sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 Flaky Pie Crust
Vanilla ice cream
For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in
processor. Using on/off turns, process until nuts are finely chopped. Add butter and
process until small moist clumps form. (Can be prepared 1 day ahead. Cover and
refrigerate.)
For filling: Position rack in center of oven and preheat to 375°F. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl. Sprinkle mixture over apples and toss to coat.
Transfer filling to prepared crust. Sprinkle streusel over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
Serve pie slightly warm or at room temperature with vanilla ice cream.

Spiced Pumpkin Bread
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16−ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350F. Butter and flour two 9x5x3−inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2
additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester
inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

White Chocolate−Almond Torte
2 cups all−purpose flour
1/2 cup light brown sugar, firmly packed
1/4 teaspoon almond extract
1/2 cup butter, softened
Filling:
2/3 cup sugar
1/2 cup butter, melted
3 eggs
1/2 teaspoon almond extract
1 (6 oz) pkg white chocolate, coarsely chopped 1 cup slivered almonds
1/2 cup slivered almonds
maraschino cherries, for garnish
Heat oven to 400F. For the crust: Combine flour, brown sugar, and 1/4 teaspoon
almond extract; mix well. Cut in 1/2 cup butter with a fork or pastry blender. The
mixture will be quite dry. Press 1 3/4 to 2 cups in the bottom and up the sides of
an ungreased 10−inch springform pan. Bake until just light brown, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees.
For the filling: Combine the sugar, 1/2 cup butter, eggs, and 1/2 teaspoon almond extract; blend well. Mix in the white chocolate and 1 cup of slivered almonds. Pour mixture into crust−lined pan. Sprinkle with the remaining crumbs (cover all), then sprinkle 1/2 cup of slivered almonds around the outer edges of the torte.
Bake at 350 degrees for about 40 to 50 minutes, or until golden brown and almonds
are lightly toasted. Cool for 10 minutes; run a knife around side to loosen and remove
pan sides.
Garnish with maraschino cherries if desired.

World's Best Pumpkin Pie
Filling:
10 ounces cream cheese, softened
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 − 15 ounce can pumpkin
2 tablespoons half & half
1 tablespoon light rum
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon finely grated orange peel
1/2 teaspoon lemon juice
Topping:
1/2 cup heavy cream
2 tablespoons sugar
2 teaspoons light rum
Crust:
1 cup flour
1/3 cup shortening
1/2 teaspoon salt
3−4 tablespoons ice water
Prepare crust by blending flour and salt in a large bowl. Add
shortening and cut in with a pastry knife until particles the
size of coarse peas form. Add water and blend with a fork until
a soft dough forms. Roll out and place in a 9−inch pie plate.
Preheat oven to 375F. Combine cream cheese, sugar, and brown
sugar n large bowl and beat on high speed until fluffy. Add eggs
and beat on low speed just until combined. Gently stir in all
the remaining filling ingredients. Slowly pour filling mixture
into crust. Bake for 50 to 55 minutes or until knife inserted in
middle comes out clean. Center will be slightly soft but will
firm as it cools. Beat topping ingredients to make rum whipped
cream and garnish pie.

Alphabet Turkey Soup
1 Can (16 ounces) tomatoes
4 Cups turkey broth or reduced−sodium chicken bouillon 2 Teaspoons Italian seasoning
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup onion chopped
1 Cup carrots thinly sliced
4 Cups cabbage thinly sliced
2 Cups cooked turkey cut into 1/2−inch cubes 1/2 Cup alphabet pasta
In 5−quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until cabbage and pasta are tender.

Creamed Turkey
3 tablespoons butter
3/4 cup sliced mushrooms
3 tablespoons flour
1 1/2 cups milk
1/2 cup hot chicken or turkey stock
1 small jar (2 ounce) diced pimiento
4 cups diced cooked turkey
salt
celery salt
Melt butter over medium−low heat. Sauté mushrooms. Add flour; stir until smooth. Slowly our on milk and stock, stirring constantly, and thickened and bubbly. Add pimiento, turkey, salt, and celery salt. Cook until heated through, but not boiling.

Curried Turkey Dinner
1 Package (10 ounces) frozen broccoli spears cooked and drained 2 Cups cooked turkey cubed
1 Can (10−1/2 ounces) cream of mushroom soup 1/4 Cup mayonnaise
1−1/2 Teaspoons lemon juice
1 Teaspoon curry powder
1 Cup seasoned croutons
In an 8−inch square baking dish layer broccoli; top with turkey. In a
small bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour over turkey and top with croutons. Bake at 350F 20 to 25 minutes
or until bubbly.

Green Chili Turkey Enchiladas
3 Cups milk
4−1/2 Tablespoons flour
3/4 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup shredded reduced−fat Monterey Jack cheese 2 Cans (4 ounces each) chopped green chilies
2 Cups shredded cooked turkey
10 Flour (8−inch) tortillas
Vegetable cooking spray
In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper and cook 5 to 6 minutes or until sauce is thickened. Stir in
cheese and cook until melted. Remove 1 cup cheese sauce and reserve. Add 1 can chilies to remaining sauce.
In medium bowl combine turkey, remaining can of chilies and reserved cheese sauce. On each tortilla spread 1/4 cup turkey mixture and roll up. Place tortilla seam−side−down in (9−X 13−inch) baking dish, sprayed with vegetable cooking spray. Repeat with remaining tortillas. Pour remaining sauce over top of tortillas. Bake at 350F 20 minutes or until hot and slightly bubbly.

Homemade Turkey Soup
5 Cups turkey stock
3 Stalks celery cut into 1−inch pieces
2 Large potatoes peeled and quartered
2 Carrots cut into 1−inch pieces
1 Onions quartered
1 Cup uncooked noodles
2 Cups cooked turkey, cubed
In 5−quart saucepan, combine first 5 ingredients. Over high heat, bring
to a boil. Reduce heat, cover and simmer for one hour. Stir in noodles and
turkey meat. Simmer until noodles are done and meat is heated through.

Kentucky BBQ Turkey Sandwich
2 Cups turkey (grilled, if possible)
2/3 Cup white vinegar
2/3 Cup catsup
2/3 Tablespoon Worcestershire sauce
2/3 Tablespoon black pepper
1 Teaspoon hot pepper sauce
2/3 Teaspoon salt
1 Lemon quartered
4 hamburger buns split horizontally and toasted
Cut meat from bones and cut into cubes. In medium saucepan, over high
heat, combine vinegar, catsup, Worcestershire sauce, pepper, hot sauce,
salt, and lemon. Bring mixture to boil, reduce heat and simmer uncovered 30 to 35 minutes. Fold in turkey and cook 5 to 7 minutes until mixture is
heated throughout. To serve, spoon barbecue mixture over bottom half of burger buns. Top with other half.

Sesame Turkey
4 slices turkey breast, cooked
3 tablespoons sesame oil
1 cup sesame seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons peanut oil
1 clove garlic, crushed
1/2 tablespoon sesame oil
2 tablespoons soy sauce
Brush turkey to taste with sesame oil and dredge in mixture of sesame seeds, salt, black pepper and cayenne pepper. In skillet, saute slices in heated peanut oil until brown on both sides.
Remove to platter. Deglaze skillet with garlic, sesame oil, and soy sauce. Pour sauce over turkey.

Turkey Casserole
1 (6 ounce) package dry bread stuffing mix 1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of celery soup 1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French−style green beans, drained 2 cups cooked, chopped turkey meat
Preheat oven to 350F. Prepare stuffing according to package directions
(or use leftover stuffing). In a medium bowl, mix the sour cream,
cream of mushroom soup, cream of celery soup and dry onion soup mix. Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing. Bake in the preheated oven 30 minutes, or until browned and bubbly.

Turkey Chili
1 cup chopped green bell pepper
1 1/4 cups chopped onion
2 cloves garlic, minced
3 tablespoons oil
2 cans (15 1/2 oz each) kidney beans, drained 1 can (28 ounces) stewed tomatoes, crushed 1 cup red wine
3 cups cooked turkey, cut into 1/2−inch cubes 1 tablespoon chili powder
1 tablespoon cilantro or 1 teaspoon dried
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
In 3−quart saucepan over medium high heat, sauté bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender−crisp.
Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.
Increase heat to high and bring mixture to a boil; reduce heart to low and simmer mixture, uncovered, for 25 minutes.
To serve, garnish with additional chopped onion or cilantro, if desired.

Turkey Croquettes
2 cups turkey, diced (may use chicken, ham or fish) 1 cup croquette sauce (below)
salt and pepper to taste
3/4 cup bread crumbs
1 egg, beaten
Croquette Sauce:
3 tablespoons butter
5 tablespoons flour, sifted
1 cup milk
1/4 teaspoon celery salt
1/4 teaspoon lemon juice
1/2 teaspoon steak sauce
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
Combine diced turkey with sauce, salt and pepper. Shape into balls. Dip in crumbs, then in egg, then again in crumbs. Fry in deep fat. Pour remaining croquette sauce over balls; serve hot. Chopped pimientos, green pepper, or mushrooms may be added.
Sauce: Melt butter; add flour. Blend thoroughly; add remaining ingredients. Cook until thickened, stirring constantly. Makes 2 1/2 cups sauce.

Turkette Hotdish
4 Cups cooked turkey, medium dice
1/4 Cup onion small dice
3 Stalks celery, chopped
1/2 Cup butter
1 Cup water
1 Package croutons
2 Cans (10 3/4 ounces per can) cream of chicken soup 1 Can (10 3/4 ounces) cream of celery soup
In bottom of 9−X 13−inch pan, spread turkey. In medium saucepan, saute
onions and celery in butter. Add water. Pour over croutons and mix.
Spread on top of turkey. In a medium bowl, combine soups with enough
milk to pour. Spread on top of crouton mixture. Bake 1 hour at 350F.

Turkey Macaroni Salad
8 ounces fusilli pasta, uncooked
1 cup mayonnaise
1 cup yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups (1 pound) cubed, cooked turkey 1 cup chopped celery
Cook pasta according to package directions. Drain, rinse with cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.

Turkey And Pasta Salad Vinaigrette
1/2 Cup vegetable oil
1/4 Cup white wine vinegar
1/2 Teaspoon garlic powder
Dash white pepper
3/4 Cup chopped carrot
3/4 Cup chopped celery
1/4 Cup chopped onion
2 Cups rotini pasta (or other small pasta), cooked and drained 1 Cup sliced pitted black olives
1 Package (8 ounces) frozen artichoke hearts thawed and well drained 3 Cups cubed cooked turkey
Leaf lettuce
In small bowl, combine oil, vinegar, garlic powder and pepper. In large bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to coat. Add olives,artichokes and turkey; toss gently. Cover and chill thoroughly. To serve, spoon each portion onto lettuce leaves.
Turkey Stock
Turkey carcass with 2 cups cooked meat remaining on carcass 2 Tablespoons canola oil
3 Cups sweet onions thinly sliced
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon ground sage
1/2 Teaspoon dried thyme leaves
1−1/2 Cups celery cut into 1−inch pieces
2 Cups carrots peeled and sliced thin
Remove meat from carcass and chop into bite size pieces. Cover and reserve
in refrigerator. Chop turkey carcass into several large pieces. Heat oil
in a large Dutch oven over medium heat. Saute onions until soft and light
brown. Stir in turkey bones, salt, pepper, herbs, and 2 quarts water.
Increase heat to high and quickly bring mixture to a boil. Immediately
reduce heat to low. Cover and simmer for one hour, stirring occasionally.
Remove and discard carcass pieces. Stir in vegetables, cover and
continue to simmer for 20−25 minutes. Increase heat to high, bring mixture
to a quick boil. Lower heat to medium and cook 8−12 additional minutes
until vegetables are tender. Stir in reserved turkey. Heat over low
heat for 5−10 minutes or until the temperature reaches 165 degrees F.

Turkey Tetrazzini
1 (16 ounce) package uncooked spaghetti
1/2 cup butter
1/2 cup all−purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey
Preheat oven to 350F. Lightly grease a medium baking dish. Bring a large pot
of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes
or until al dente. Drain, and place in the prepared baking dish. Melt butter in
a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and
milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups
Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Turkey And Veggie Pita Pocket
12 Ounces cooked turkey, coarsely chopped 1 Cup fresh, thinly sliced mushrooms
1−1/2 Cups shredded zucchini
2 Green onions sliced
1 Red bell pepper cut into 1/4−inch x 1−inch strips 3/4 Cup grated mozzerella cheese
1/2 Teaspoon each salt and pepper
3 Pita pocket breads (6−inch) cut in half
In medium−size bowl combine turkey, mushrooms, zucchini, onion, red pepper, cheese, salt and pepper. Cover and refrigerate. Turkey mixture will keep up to four days in refrigerator. To serve, place 1 cup turkey mixture into each pita pocket half.
NOTE: Pockets may be served warm. To heat in microwave oven, wrap a pita
pocket in paper towl. Arrange wrapped pocket on microwave−safe plate.
Microwave at HIGH (100% power) 1 to 1−1/2 minutes or until filling is warm.

Recipes for Thanksgiving Breakfast

2009-10-20T18:44:00.000-07:00

Corn−meal Mush
1 quart of boiling water.
1 teaspoon of salt.
4 tablespoons of corn−meal.

Be sure the water is boiling very hard when you are ready; then put in the salt, and pour slowly from your
hand the corn−meal, stirring all the time till there is not one lump. Boil this half an hour, and serve with
cream. Some like a handful of nice plump raisins stirred in, too. It is better to use yellow corn−meal in winter and white in summer.

Fried Corn−meal Mush

Make the corn−meal mush the day before you need it, and when it has cooked half an hour put it in a
bread−tin and smooth it over; stand away overnight to harden. In the morning turn it out and slice it in pieces
half an inch thick. Put two tablespoons of lard or nice drippings in the frying−pan, and make it very hot. Dip
each piece of mush into a pan of flour, and shake off all except a coating of this. Put the pieces, a few at a
time, into the hot fat, and cook till they are brown; have ready a heavy brown paper on a flat dish in the oven,
and as you take out the mush lay it on this, so that the paper will absorb the grease. When all are cooked put
the pieces on a hot platter, and have a pitcher of maple syrup ready to send to the table with them.

Another way to cook corn−meal mush is to have a kettle of hot fat ready, and after flouring the pieces drop
them into the fat and cook like doughnuts. The pieces have to be rather smaller to cook in this way than in the
other.
Boiled Rice

1 cup of rice.
2 cups of boiling water.
1 teaspoonful of salt.
Pick the rice over, taking out all the bits of brown husk; fill the outside of the double boiler with hot water, and put in the rice, salt, and water, and cook forty minutes, but do not stir it. Then take off the cover from the boiler, and very gently, without stirring, turn over the rice with a fork; put the dish in the oven without the cover, and let it stand and dry for ten minutes. Then turn it from the boiler into a hot dish, and cover. Have cream to eat on it. If any rice is left over from breakfast, use it the next morning as−−

Fried Rice

Press it into a pan, just as you did the mush, and let it stand overnight; the next morning slice it, dip it in flour, and fry, either in the pan or in the deep fat in the kettle, just as you did the mush.

Farina Croquettes
When farina has been left from breakfast, take it while still warm and beat into a pint of it the beaten yolks of
two eggs. Let it then get cold, and at luncheon−time make it into round balls; dip each one first into the beaten
yolk of an egg mixed with a tablespoonful of cold water, and then into smooth, sifted bread−crumbs; have
ready a kettle of very hot fat, and drop in three at a time, or, if you have a wire basket, put three in this and
sink into the fat till they are brown. Serve in a pyramid, on a napkin, and pass scraped maple sugar with them.

Margaret's mother used to have no cereal at breakfast sometimes, and have these croquettes as a last course instead, and every one liked them very much.

Rice Croquettes

1 cup of milk.
Yolk of one egg.
1/4 cup of rice.
1 large tablespoonful of powdered sugar.
Small half−teaspoonful of salt.
1/2 cup of raisins and currants, mixed.
1/2 teaspoonful of vanilla.
Wash the rice and put in a double boiler with the milk, salt and sugar and cook till very thick; beat the yolks
of the eggs and stir into the rice, and beat till smooth. Sprinkle the washed raisins and currants with flour, and roll them in it and mix these in, and last the vanilla. Turn out on a platter, and let all get very cold. Then make into pyramids, dip in the yolk of an egg mixed with a tablespoonful of water, and then into sifted
bread−crumbs, and fry in a deep kettle of boiling fat, using a wire basket. As you take these from the fat, put them on paper in the oven with the door open. When all are done, put them on a hot platter and sift powdered sugar over them, and put a bit of red jelly on top of each. This is a nice dessert for luncheon. All white cereals may be made into croquettes; if they are for breakfast, do not sweeten them, but for luncheon use the rule just given, with or without raisins and currants.

Hominy

Cook this just as you did the rice, drying it in the oven; serve one morning plain, as cereal, with cream, and then next morning fried, with maple syrup, after the rest of the meal. Fried hominy is always nice to put around a dish of fried chicken or roast game, and it looks especially well if, instead of being sliced, it is cut out into fancy shapes with a cooky−cutter.

After Margaret had learned to cook all kinds of cereals, she went on to the next thing in her cook−book.

EGGS

Soft Boiled

Put six eggs in a baking−dish and cover them with boiling water; put a cover on and let them stand where they will keep hot, but not cook, for ten minutes, or, if the family likes them well done, twelve minutes. They will be perfectly cooked, but not tough, soft and creamy all the way through.

Another way to cook them is this:
Put the eggs in a kettle of cold water on the stove, and the moment the water boils take them up, and they will
be just done. An easy way to take them up all at once is to put them in a wire basket, and sink this under the
water. A good way to serve boiled eggs is to crumple up a fresh napkin in a deep dish, which has been made
very hot, and lay the eggs in the folds of the napkin; this prevents their breaking, and keeps them warm.
Poached Eggs

Take a pan which is not more than three inches deep, and put in as many muffin−rings as you wish to cook
eggs. Pour in boiling water till the rings are half covered, and scatter half a teaspoonful of salt in the water.
Let it boil up once, and then draw the pan to the edge of the stove, where the water will not boil again. Take a cup, break one egg in it, and gently slide this into a ring, and so on till all are full. While they are cooking,
take some toast and cut it into round pieces with the biscuit cutter; wet these a very little with boiling water, and butter them. When the eggs have cooked twelve minutes, take a cake−turner and slip it under one egg
with its ring, and lift the two together on to a piece of toast, and then take off the ring; and so on with all the eggs. Shake a very little salt and pepper over the dish, and put parsley around the edge. Sometimes a little
chopped parsley is nice to put over the eggs, too.

Poached Eggs with Potted Ham
Make the rounds of toast and poach the eggs as before. Make a white sauce in this way: melt a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour; shake well, and add a cup of hot milk and a small half−teaspoonful of salt; cook till smooth. Moisten each round of toast with a very little boiling water, and spread with some of the potted ham which comes in little tin cans; lay a poached egg on each round, and put a teaspoonful of white sauce on each egg.
If you have no potted ham in the house, but have plain boiled ham, put this through the meat−chopper till you have half a cupful, put in a heaping teaspoonful of the sauce, a saltspoonful of dry mustard, and a pinch of red pepper, and it will do just as well.

Scrambled Eggs

4 eggs.
2 tablespoonfuls of milk.
1/2 teaspoonful of salt.
Put the eggs in a bowl and stir till they are well mixed; add the milk and salt. Make the frying−pan very hot, and put a tablespoonful of butter in it; when it melts, shake it well from side to side, till all the bottom of the pan is covered. Put in the eggs and stir them, scraping them off the bottom of the pan until they begin to get a little firm; then draw the pan to the edge of the stove, and scrape up from the bottom all the time till the whole looks alike, creamy and firm, but not hard. Put them in a hot, covered dish.

Scrambled Eggs with Parsley

Chop enough parsley to make a teaspoonful, and mince half as much onion. Put the onion in the butter when
you heat the pan, and cook the eggs in it; when you are nearly ready to take the eggs off the fire, put in the
parsley.
After Margaret had learned to make these perfectly, she began to mix other things with the eggs. Scrambled Eggs with Tomato
When Margaret found a cupful of tomato in the refrigerator, she would take that, add a half−teaspoonful of
salt, two shakes of pepper, and a teaspoonful of chopped parsley, and simmer it all on the fire for five
minutes; then she would cook half a teaspoonful of minced onion in the butter in the hot frying−pan as before, and turn in the eggs, and when they were beginning to grow firm, put in the tomato. In summer−time she
often cut up two fresh tomatoes and stewed them down to a cupful, instead of using the canned.
Scrambled Eggs with Chicken

Chop fine a cup of cold chicken, or any light−colored meat, and heat it with a tablespoonful of water, a
half−teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley. Cook a
half−teaspoonful of minced onion in the butter you put in the hot frying−pan, and turn in the eggs, and when they set mix in the chicken.

Sometimes Margaret used both the tomato filling and the chicken in the eggs, when she wanted to make a large dish.

Creamed Eggs

Cook six eggs twenty minutes, and while they are on the fire make a cup of white sauce, as before: one
tablespoonful of butter, melted, one of flour, one cup of hot milk, a little salt; cook till smooth. Peel the eggs
and cut the whites into pieces as large as the tip of your finger, and put the yolks through the potato−ricer.
Mix the eggs white with the sauce, and put in a hot dish, with the yellow yolks over the top. Or, put the whites
on pieces of toast, which you have dipped in part of the white sauce, and put the yolks on top, and serve on a
small platter.

Another nice way to cream eggs is this: Cook them till hard, and cut them all up into bits. Make the white
sauce, and into it stir the beaten yolk of one egg, just after taking it from the fire. Mix the eggs with this, and put in a hot dish or on toast.
You can sprinkle grated cheese over this sometimes, for a change.

Creamed Eggs in Baking−Dishes

Cut six hard−boiled eggs up into bits, mix with a cup of white sauce, and put in small baking−dishes which
you have buttered. Cover over with fine, sifted bread−crumbs, and dot with bits of butter, about four to each
dish, and brown in the oven. Stick a bit of parsley in the top of each, and put each dish on a plate, to serve.

Birds' Nests

Sometimes when she wanted something very pretty for breakfast, Margaret used this rule:

Open six eggs, putting the whites together in one large bowl, and the yolks in six cups on the kitchen table.
Beat the whites till they are stiff, putting in half a teaspoonful of salt just at the last. Divide the whites, putting them into six patty−pans, or small baking−dishes. Make a little hole or nest in the middle of each, and slip one yolk carefully from the cup into the place. Sprinkle a little salt and pepper over them, and put a bit of butter on top, and put the dishes into a pan and set in the oven till the egg−whites are a little brown.

Omelette

Making an omelette seems rather a difficult thing for a little girl, but Margaret made hers in a very easy way. Her rule said:
Break four eggs separately. Beat the whites till they are stiff, and then wash and wipe dry the egg−beater, and
beat the yolks till they foam, and then put in half a teaspoonful of salt. Pour the yolks over the whites, and mix
gently with a large spoon. Have a cake−griddle hot, with a piece of butter melted on it and spread over the
whole surface; pour the eggs on and let them cook for a moment. The take a cake−turner and slip under an
edge, and look to see if the middle is getting brown, because the color comes there first. When it is a nice even
color, slip the turner well under, and turn the omelette half over, covering one part with the other, and then
slip the whole off on a hot platter. Bridget had to show Margaret how to manage this the first time, but after that she could do it alone.
Spanish Omelette
1 cup of cooked tomato.
1 green pepper.
1 slice of onion.
1 teaspoonful of chopped parsley.
1 teaspoonful salt.
3 shakes of pepper.

Cut the green pepper in half and take out all the seeds; mix with the tomato, and cook all together with the seasoning for five minutes. Make an omelette by the last rule while the tomato is cooking, and when it is done, just before you fold it over, put in the tomato.

Omelette with Mushrooms

Take a can of mushrooms and slice half of them into thin pieces. Make a cup of very rich white sauce, using cream instead of milk, and cook the mushrooms in it for one minute. Make the omelette as before, and spread with the sauce when you turn it over.

Omelette with Mushrooms and Olives

This was a very delicious dish, and Margaret only made it for company. She prepared the mushrooms just as
in the rule above, and added twelve olives, cut into small pieces, and spread the omelette with the whole when
she turned it.

Eggs Baked in Little Dishes
Margaret's mother had some pretty little dishes with handles, brown on the outside and white inside. These
Margaret buttered, and put one egg in each, sprinkling with salt, pepper, and butter, with a little parsley. She
put the dishes in the oven till the eggs were firm, and served them in the small dishes, one on each plate.

Eggs with Cheese

6 eggs.
2 heaping tablespoonfuls Parmesan cheese.
1/2 teaspoonful salt.
Pinch of red pepper.

Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a
tablespoonful of butter in the frying−pan, and when it is hot put in the eggs, and stir till smooth and firm. Serve on small pieces of buttered toast.
Parmesan cheese is very nice to use in cooking; it comes in bottles, all ready grated to use. Eggs with Bacon
Take some bacon and put in a hot frying−pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them cook till they are rather firm and the bottom is brown. Then take a cake−turner and take them out carefully, and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge.
Ham and Eggs, Moulded

Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup
of cold boiled ham which has been put through the meat−chopper, and mix with a tablespoonful of white
sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the
centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm,−−about ten
minutes,−−and turn out on a round platter. Put around them the rest of the white sauce. You can stand the little
moulds on circles of toast if you wish. This rule was given Margaret by her Pretty Aunt, who got it at
cooking−school; it sounded harder than it really was, and after trying it once Margaret often used it.

FISH

One day some small, cunning little fish came home from market, and Margaret felt sure they must be meant
for her to cook. They were called smelts, and, on looking, she found a rule for cooking them, just as she had
expected.

Fried Smelts
Put a deep kettle on the fire, with two cups of lard in it, to get it very hot. Wipe each smelt inside and out with
a clean wet cloth, and then with a dry one. Have a saucer of flour mixed with a teaspoonful of salt, and
another saucer of milk. Put the tail of each smelt through its gills−−that is, the opening near its mouth. Then
roll the smelts first in milk and then in flour, and shake off any lumps. Throw a bit of bread into the fat in the
kettle, and see if it turns brown quickly; it does if the fat is hot enough, but if not you must wait. Put four
smelts in the wire basket, and stand it in the fat, so that the fish are entirely covered, for only half a minute, or
till you can count thirty. As you take them out of the kettle, lay them on heavy brown paper on a pan in the
oven, to drain and keep hot, and leave the door open till all are done. Lay a folded napkin on a long, narrow
platter, and arrange the fishes in two rows, with slices of lemon and parsley on the sides.

Fish−balls
One morning there was quite a good deal of cold mashed potato in the ice−box, so Margaret decided to have fish−balls for
breakfast. Her rule said: Take a box of prepared codfish and put it in a colander and pour a quart of boiling water through it, stirring it as you do so. Let it drain while you heat two cups of mashed potato in a double boiler, with half a cup of hot milk, beating and stirring till it is smooth. Squeeze the water from the codfish and mix with the potato. Beat one egg without separating it, and put this in, too, with a very little pepper, and beat it all well. Turn it out on a floured board, and make into small balls, rolling each one in flour as it is done, and brushing off most of the flour afterward. Have ready a kettle of hot lard, just as for smelts, and drop in three or four of the balls at one time, and cook till light brown. Lift them out on a paper in the oven, and let them keep hot while you cook the rest. Serve with parsley on a hot platter.

Creamed Codfish
Pour boiling water over a package of prepared codfish in the colander and drain it. Heat a frying−pan, and, while you are waiting, beat the yolk of an egg. Squeeze the water from the fish. Put one tablespoonful of butter in a hot pan, and when it bubbles put in two tablespoonfuls of flour, and stir and rub till all is smooth. Pour in slowly a pint of hot milk, and mix well, rubbing in the flour and butter till there is not a single lump. Then stir in the fish with a little pepper, and when it boils put in the egg. Stir it all up once, and it is done. Put in a hot covered dish, or on slices of buttered toast.

Salt Mackerel
This was a dish Margaret's grandmother liked so much that they had it every little while, even though it was old−fashioned.

Put the mackerel into a large pan of cold water with the skin up, and soak it all one afternoon and night,
changing the water four times. In the morning put it in a pan on the fire with enough water to cover it, and
drop in a slice of onion, minced fine, a teaspoonful of vinegar, and a sprig of parsley. Simmer it twenty
minutes,−−that is, let it just bubble slowly,−−and while it is cooking make a cup of white sauce as before: one tablespoonful of butter, melted, one tablespoonful of flour, one cup of hot milk, a little salt. Cook till smooth. Take up the fish and pour off all the water; place it on a hot platter and pour the sauce over it.

MEATS

When it came to cooking meat for breakfast, Margaret thought she had better take first what looked easiest, so she chose−−

Corned Beef Hash

1 pint of chopped corned beef.
1 pint of cold boiled potatoes.
1 cup of clear soup, or one cup of cold water.
1 tablespoonful of butter.
1 teaspoonful of finely minced onion.
1/2 teaspoonful of salt.
3 shakes of pepper.

Mix all together. Have a hot frying−pan, and in it put a
tablespoonful of butter or nice fat, and when it bubbles shake it all around the pan. Put in the hash and cook it till dry, stirring it often and scraping it from the bottom of the pan. When none of the soup or water runs out when you lift a spoonful, and when it seems steaming hot, you can send it to the table in a hot dish, with
parsley around it. Or you can let it cook without stirring till there is a nice brown crust on the bottom, when you can double it over as you would an omelette. Or you can make a pyramid of the hash in the middle of a round platter, and put poached eggs in a circle around it.
Many people like one small cold boiled beet cut up fine in corned beef hash, and sometimes for a change you can put this in before you put it in the frying−pan.

Broiled Bacon
Margaret's mother believed there was only one very nice way to cook bacon. It was like this: Slice the bacon
very, very thin, and cut off the rind. Put the slices close together in a wire broiler, and lay this over a shallow
pan in a very hot oven for about three minutes. If it is brown on top, then you can turn the broiler over, but if
not, wait a moment longer. When both sides are toasted, lay it on a hot platter and put sprigs of parsley
around. This is much nicer than bacon cooked in the frying−pan or over coals, for it is neither greasy nor
smoky, but pink and light brown, and crisp and delicious, and good for sick people and little children and
everybody.

Broiled Chops
Wipe off the chops with a clean wet cloth and trim off the edges; if very fat cut rather close to the meat. Rub
the wire broiler with some of the fat, so that the chops will not stick. Lay in the chops and put over a clear, red
fire without flame, and toast one side first and then the other; do this till they are brown. Lay on a hot platter,
and dust both sides with salt and a tiny bit of pepper. Put bits of lemon and parsley around, and send to the table hot.

Panned Chops
If the fire is not clear so that you cannot broil the chops, you must pan them. Take a frying−pan and make it very hot indeed; then lay in the chops, which you have wiped and trimmed, and cook one side very quickly, and then the other, and after that let them cook more slowly. When they are done,−−you can tell by picking open a little place in one with a fork and looking on the inside,−−put them on a platter as before, with pepper and salt. If they are at all greasy, put on brown paper in the oven first, to drain, leaving the door of the oven open. Be careful not to let them get cold.

Liver and Bacon

Buy half a pound of calf's liver and half a pound of bacon. Cut the liver in thin slices and pour boiling water
over it, and then wipe each slice dry. Slice the bacon very thin and cut off the rind; put this in a hot frying−pan
and cook very quickly, turning it once or twice. Just as soon as it is brown take it out and lay it on brown
paper in the oven in a pan. Take a saucer of flour and mix in it a teaspoonful of salt and a very little pepper;
dip the slices of liver in this, one at a time, and shake them free of lumps. Lay them in the hot fat of the bacon
in the pan and fry till brown. Have a hot platter ready, and lay the slices of liver in a nice row on it, and then
put one slice of bacon on each slice of liver. Put parsley all around, and sometimes use slices of lemon, too,
for a change.

Liver and Bacon on Skewers
Get from the butcher half a dozen small wooden skewers, and prepare the liver and bacon as you did for
frying, scalding, dipping the liver in flour, and taking the rind off the bacon. Make three slices of toast, cut
into strips, and put in the oven to keep hot. Cut up both liver and bacon into pieces the size of a fifty−cent
piece and put them on the skewers, first one of the liver and then one of the bacon, and so on, about six of
each. Put these in the hot frying−pan and turn them over till they are brown. Then lay one skewer on each
strip of toast, and put lemon and parsley around. You can also put large oysters on the skewers with pieces of bacon, and cook in the same way.

Broiled Steak
See that the fire is clear and red, without flames. Trim off most of the fat from the steak, and rub the wires of
the broiler with it and heat it over the coals. Then put in the meat and turn over and over as it cooks, and be
careful not to let it take fire. When brown, put it on a hot platter, dust over with salt and a very little pepper,
and dot it with tiny lumps of butter. Put parsley around. Steak ought to be pink inside; not brown and not red.
Put a fork in as you did with the chops, and twist in a little, and you can see when it gets the right color.

Steak with Bananas

Peel one banana and slice in round pieces, and while the steak is cooking fry them in a little hot butter till they are brown. After the meat is on the platter, lay these pieces over it, arranging them prettily, and put the parsley around as before. Bananas are very nice with steak.

Frizzled Dried Beef

Take half a pound of dried beef, shaved very thin. Chop it fine and pull out the strings. Put a large
tablespoonful of butter in the frying−pan, and when it bubbles put in the meat. Stir till it begins to get brown,
and then sprinkle in one tablespoonful of flour and stir again, and then put in one cup of hot milk. Shake in a
little pepper, but no salt. As soon as it boils up once, it is done, and you can put it in a hot covered dish. If you
like a change, stir in sometimes two beaten eggs in the milk instead of using it plain. Veal Cutlet
Wipe off the meat with a clean wet cloth, and then with one that is dry. Dust it over with salt, pepper, and
flour. Put a tablespoonful of nice dripping in a hot frying−pan, and let it heat till it smokes a little. Lay in the meat and cook till brown, turning it over twice as it cooks. Look in the inside and see if it is brown, for cutlet must not be eaten red or pink inside. Put in a hot oven and cover it up while you make the gravy, by putting one tablespoonful of flour into the hot fat in the pan, stirring it till it is brown. Then put in a cup of boiling water, half a teaspoonful of salt, and a very little pepper; put this through the wire sieve, pressing it with a spoon, and turn over the meat. Put parsley around the cutlet, and send hot to the table.

Margaret's father said he could not possibly manage without potatoes for breakfast, so sometimes Margaret let
Bridget cook the cereal and meat, while she made something nice out of the cold potatoes she found in the
cupboard.

Creamed Potatoes
Cut cold boiled potatoes into pieces as large as the end of your finger; put them into a pan on the back of the
stove with enough milk to cover them, and let them stand till they have drunk up all the milk; perhaps they
will slowly cook a little as they do this, but that will do no harm. In another saucepan or in the frying−pan put
a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour, and stir till they melt together;
then put in two cups of hot milk, and stir till it is all smooth. Put in one teaspoonful of salt, and last the
potatoes, but stir them only once while they cook, for fear of breaking them. Add one teaspoonful of chopped
parsley, and put them in a hot covered dish. You can make another sort of potatoes when you have finished
creaming them in this way, by putting a layer of them in a deep buttered baking−dish, with a layer of white
sauce over the top, and break−crumbs and bits of butter for a crust. Brown well in a hot oven. When you do
this, remember to make the sauce with three cups of milk and two tablespoonfuls of flour and two of butter,
and then you will have enough for everything.

Hashed Browned Potatoes

Chop four cold potatoes fine, and add one teaspoonful of salt and a very little pepper. Put a tablespoonful of butter in the frying−pan, and turn it so it runs all over; when it bubbles put in the potatoes, and smooth them evenly over the pan. Cook till they are brown and crusty on the bottom; then put in a teaspoonful of chopped parsley, and fold over like an omelette.

Saratoga Potatoes

Wash and pare four potatoes, and rub them on the potato−slicer till they are in thin pieces; put them in
ice−water for fifteen minutes. Heat two cups of lard very hot, till when you drop in a bit of bread it browns at once. Wipe the potatoes dry and drop in a handful. Have a skimmer ready, and as soon as they brown take them out and lay on brown paper in the oven, and put in another handful.

Potato Cakes

Take two cups of mashed potato, and mix well with the beaten yolk of one egg, and make into small flat cakes; dip each into flour. Heat two tablespoonfuls of nice dripping, and when it is hot lay in the cakes and brown, turning each with the cake−turner as it gets crusty on the bottom.

Fried Sweet Potatoes
Take six cold boiled sweet−potatoes, slice them and lay in hot dripping in the frying−pan till brown. These are especially nice with veal cutlets.

Toast
Toast is very difficult for grown people to make, because they have made it wrong all their lives, but it is easy for little girls to learn to make, because they can make it right from the first.
Cut bread that is at least two days old into slices a quarter of an inch thick. If you are going to make only a slice or two, take the toasting−fork, but if you want a plateful, take the wire broiler. Be sure the fire is red, without any flames. Move the slices of bread back and forth across the coals, but do not let them brown; do both sides this way, and then brown first one and then the other afterward. Trim off the edges, butter a little quickly, and send to the table hot. Baker's bread makes the best toast.

Milk Toast

Put one pint of milk on in a double boiler and let it heat. Melt one tablespoonful of butter, and when it bubbles stir in one small tablespoonful of corn−starch, and when these are
rubbed smooth, put in one−third of the milk. Cook and stir till even, without lumps, and then put in the rest of the milk and stir well; add half a teaspoonful of salt, and put on the back of the stove. Make six slices of toast; put one slice in the dish and put a spoonful of the white sauce over it, then put in another and another
spoonful, and so on till all are in, and pour the sauce that is left over all. If you want this extra nice, do not take quite so much butter, and use a pint of cream instead of the milk.

Baking−powder Biscuit

Margaret's Other Aunt said little girls could never, never
make biscuit, but this little girl really did, by this rule:

1 pint sifted flour.
1/2 teaspoonful of salt.
4 teaspoonfuls of baking−powder.
3/4 cup of milk.
1 tablespoonful of butter.

Put the salt and baking−powder in the flour and sift well, and then rub the butter in with a spoon. Little by
little put in the milk, mixing all the time, and then lift out the dough on a floured board and roll it out lightly,
just once, till it is one inch thick. Flour your hands and mould the little balls as quickly as you can, and put
them close together in a shallow pan that has had a little flour shaken over the bottom, and bake in a hot oven
about twenty minutes, or till the biscuits are brown. If you handle the dough much, the biscuits will be tough,
so you must work fast.

Grandmother's Corn Bread

1 1/2 cups of milk.
1 cup sifted yellow corn−meal.
1 tablespoonful melted butter.
1 teaspoonful sugar.
1 teaspoonful baking−powder.
2 eggs.
1/2 teaspoonful of salt.
Scald the milk−−that is, let it boil up just once−−and pour it over the corn−meal. Let this cool while you are
separating and beating the eggs; let these wait while you mix the corn−meal, the butter, salt, baking−powder, and sugar, and then the yolks; add the whites last, very lightly. Bake in a buttered biscuit−tin in a hot oven for about half an hour.
Because grandmother's corn bread was a little old−fashioned, Margaret's Other Aunt put in another recipe, which made a corn bread quite like cake, and most delicious.

Perfect Corn Bread
1 large cup of yellow corn−meal.
1 small cup of flour.
1/2 cup of sugar.
2 eggs.
2 teaspoonfuls of baking−powder.
3 tablespoonfuls of butter.
1 teaspoonful of salt.
Flour to a thin batter.
Mix the sugar and butter and rub to a cream; add the yolks of the eggs, well beaten, and then half a cup of milk; then put in the baking−powder mixed in the flour and the salt, and then part of the corn−meal, and a little more milk; next fold in the beaten whites of the eggs, and if it still is not like ``a thin batter,'' put in a little more milk. Then bake in a buttered biscuit−tin till brown, cut in squares and serve hot. This is
particularly good eaten with hot maple syrup.

Popovers

Put the muffin−tins or iron gem−pans in the oven to get very hot, while you mix these popovers.

2 eggs.
2 cups of milk.
2 cups of flour.
1 small teaspoonful of salt.
Beat the eggs very lightly without separating them. Pour the milk in and beat again. Sift the salt and flour
together, pour over the eggs and milk into it, and beat quickly with a spoon till it is foamy. Strain through a
wire sieve, and take the hot pans out of the oven and fill each one−half full; bake just twenty−five minutes.

Cooking−school Muffins

2 cups sifted flour.
2 teaspoonfuls baking−powder.
1/2 teaspoonful of salt.
1 cup of milk.
2 eggs.
1 large teaspoonful of melted butter.

Mix the flour, salt, and baking−powder, and sift. Beat the yolks of the eggs, put in the butter with them and the milk, then the flour, and last the stiff whites of the eggs. Have the muffin−tins hot, pour in the batter, and bake fifteen or twenty minutes. These must be eaten at once or they will fall.

There was one little recipe in Margaret's book which she thought must be meant for the smallest girl who ever
tried to cook, it was so easy. But the little muffins were good enough for grown people to like. This was it:
Barneys
4 cups of whole wheat flour.
3 teaspoonfuls of baking−powder.
1 teaspoonful of salt.
Enough water to make it seem like cake batter.

Drop with a spoon into hot buttered muffin−pans, and bake in a hot oven about fifteen minutes.

Bridget had to show Margaret what was meant by a ``cake batter,'' but after she had seen once just how thick that was, she could always tell in a minute when she had put in water enough.

Griddle−cakes

2 eggs.
1 cup of milk.
1 1/2 cups flour.
2 teaspoonfuls of baking−powder.
1/2 teaspoonful of salt.
Put the eggs in a bowl without separating them, and beat them with a spoon till light. Put in the milk, then the flour mixed with the salt, and last the baking−powder all alone. Bake on a hot, buttered griddle. This seems a queer rule, but it makes delicious cakes, especially if eaten with sugar and thick cream.

Flannel Cakes
1 tablespoonful of butter.
1 tablespoonful of sugar.
2 eggs.
2 cupfuls of flour.
1 teaspoonful of baking−powder.
Milk enough to make a smooth, rather thin batter.

Rub the butter and sugar to a cream, add the eggs, beaten together lightly, then the flour, in which you have mixed the baking−powder, and then the milk. It is easy to know when you have the batter just right, for you can put a tiny bit on the griddle and make a little cake; if it rises high and is thick, put more milk in the batter; if it is too thin, it will run about on the griddle, and you must add more flour; but it is better not to thin it too much, but to add more milk if the batter is too thick.

Sweet Corn Griddle−cakes

These ought to be made of fresh sweet corn, but you can make them in winter out of canned grated corn, or canned corn rubbed through a colander.

1 quart grated corn.
1 cup of flour.
1 cup of milk.
1 tablespoonful melted butter.
4 eggs.
1/2 teaspoonful of salt.

Beat the eggs separately, and put the yolks into the corn;
then add the milk, then the flour, then the salt, and beat well. Last of all, fold in the whites and bake on a hot
griddle.

Waffles

2 cups of flour.
1 teaspoonful baking powder.
1 1/2 cups of milk.
1 tablespoonful butter.
1/2 teaspoonful of salt.
3 eggs, beaten separately.
Mix the flour, baking−powder, and salt; put the beaten egg yolks in the milk, and add the melted butter, the flour and last the beaten whites of the eggs. Make the waffle−iron very hot, and grease it very thoroughly on both sides by tying a little rag to a clean stick and dipping in melted butter. Put in some batter on one side, filling the iron about half−full, and close the iron, putting this side down over the fire; when it has cooked for about two minutes, turn the iron over without opening it, and cook the other side. When you think it is done, open it a little and look to see if it is brown; if not, keep it over the coals till it is. Take out the waffle, cut in four pieces, and pile on a plate in the oven, while you again grease the iron and cook another. Serve very hot and crisp, with maple syrup or powdered sugar and thick cream.

Some people like honey on their waffles. You might try all these things in turn.

Last of all the things Margaret learned to make for breakfast came coffee, and this she could make in two
ways; sometimes she made it this first way, and sometimes the other, which is called French coffee.

Coffee

First be sure your coffee−pot is shining clean; look in the spout and in all the cracks, and wipe them out
carefully, for you cannot make good coffee except in a perfectly clean pot. Then get three heaping
tablespoonfuls of ground coffee, and one tablespoonful of cold water, and one tablespoonful of white of egg.
Mix the egg with the coffee and water thoroughly, and put in the pot. Pour in one quart of boiling water, and
let it boil up once. Then stir down the grounds which come to the top, put in two tablespoonfuls of cold water,
and let it stand for a minute on the back of the stove, and then strain it into the silver pot for the table. This pot
must be made very hot, by filling it with boiling water and letting it stand on the kitchen table while the coffee
is boiling. If this rule makes coffee stronger than the family like it, take less coffee, and if it is not strong
enough, take more coffee.

French Coffee

Get one of the pots which are made so the coffee will drip through; put three tablespoonfuls of very finely
powdered coffee in this, and pour in a quart of boiling water. When it is all dripped through, it is ready to put in the hot silver pot.

PART II.

THE THINGS MARGARET MADE FOR LUNCHEON OR SUPPER

So many things in this part of Margaret's book call for white sauce, or cream sauce, that the rule for that came first of all.

White or Cream Sauce

1 tablespoonful of butter.
1 tablespoonful of flour.
1 cup hot milk or cream, one−third teaspoonful of salt.

Melt the butter, and when it bubbles put in the flour, shaking the saucepan as you do so, and rub till smooth. Put in the hot milk, a little at a time, and stir and cook without boiling till all is smooth and free from lumps. Add the salt, and, if you choose, a little pepper.

Cream sauce is made exactly as is white sauce, but cream is used in place of milk. What is called thick white sauce is made by taking two tablespoonfuls of butter and two of flour, and only one cup of milk.

Creamed Oysters

1 pint oysters.
1 large cup of cream sauce.
Make the sauce of cream if you have it, and if not use a very heaping tablespoonful of butter in the white sauce. Keep this hot.
Drain off the oyster−juice and wash the oysters by holding them under the cold−water faucet. Strain the juice
and put the oysters back in it, and put them on the fire and let them just simmer till the edges of the oysters
curl; then drain them from the juice again and drop them in the sauce, and add a little more salt (celery−salt is
nice if you have it), and just a tiny bit of cayenne pepper. You can serve the oysters on squares of buttered
toast, or put them in a large dish, with sifted bread−crumbs over the top and tiny bits of butter, and brown in
the oven. Or you can put them in small dishes as they are, and put a sprig of parsley in each dish.

Panned Oysters

Take the oysters from their juice, strain it, wash the oysters, and put them back in. Put them in a saucepan
with a little salt,−−about half a teaspoonful to a pint of oysters,−−and a little pepper, and a piece of butter as
large as the end of your thumb. Let them simmer till the edges curl, just as before, and put them on squares of
hot buttered toast.

Scalloped Oysters

1 pint of oysters.
12 large crackers, or 1 cup of bread−crumbs.
1/2 cup of milk.
The strained oyster−juice.

Butter a deep baking−dish. Roll the crackers, or make the
bread−crumbs of even size; some people like one better than the other, and you can try both ways. Put a layer of crumbs in the dish, then a layer of oysters, washed, then a sprinkling of salt and pepper and a few bits of butter. Then another layer of crumbs, oysters, and seasoning, till the dish is full, with crumbs on the top. Mix the milk and oyster−juice and pour slowly over. Then cover the top with bits of butter, and bake in the oven till brown−−about half an hour.

You can put these oysters into small dishes, just as you did the creamed oysters, or into large scallop−shells,
and bake them only ten or fifteen minutes. In serving, put a small sprig of parsley into each. Pigs in Blankets
These were great fun to make, and Margaret often begged to get them ready for company.

15 large oysters.
15 very thin slices of bacon.
Sprinkle each oyster with a very little salt and pepper. Trim the rind from the bacon and wrap each oyster in
one slice, pinning this ``blanket'' tightly on the back with a tiny Japanese wooden toothpick. Have ready a hot
frying−pan, and lay in five oysters, and cook till the bacon is brown and the edges of the oysters curl, turning
each over once. Put these on a hot plate in the oven with the door open, and cook five more, and so on. Put
them on a long, narrow platter, with slices of lemon and sprigs of parsley around. Or you can put each one on
a strip of toast which you have dipped in the gravy in the pan; this is the better way. This dish must be eaten
very hot, or it will not be good.

Creamed Fish

2 cups of cold fish.
1 cup of white sauce.

Pick any cold fish left from dinner into even bits, taking out all the bones and skin, and mix with the hot white sauce. Stir until smooth, and add a small half−teaspoonful of chopped parsley.
You can put this in a buttered baking−dish and cover the top with crumbs and bits of butter, and brown in the oven, or you can put it in small dishes and brown also, or you can serve it just as is, in little dishes.

Creamed Lobster

1 lobster, or the meat from 1 can.
1 large cup of white or cream sauce.
Take the lobster out of the shell and clean it; Bridget will have to show you how the first time. Or, if you are
using canned lobster, pour away all the juice and pick out the bits of shell, and find the black string which is
apt to be there, and throw it away. Cut the meat in pieces as large as the end of your finger, and heat it in the
sauce till it steams. Put in a small half−teaspoonful of salt, a pinch of cayenne, and a squeeze of lemon. Do not
put this in a large dish, but in small ones, buttered well, and serve at once. Stand a little claw up in each dish.

Creamed Salmon

1 can salmon.
1 cup of white sauce.
Prepare this dish exactly as you did the plain creamed white fish. Take it out of the can, remove all the juice,
bones, and fat, and put in the white sauce, and cook a moment till smooth. Add a small half−teaspoonful of
salt, a little pepper, and a squeeze of lemon, and put in a baking−dish and brown, or serve as it is, in small
dishes.
Scalloped Lobster or Salmon
1 can of fish, or 1 pint.
1 large cup of cracker or bread crumbs.
1 large cup of white sauce.
Prepare this dish almost as you did the scalloped oysters. Take out all the bones and skin and juice from the fish; butter a baking−dish, put in a layer of fish, then salt and pepper, then a layer of crumbs and butter, and a layer of white sauce, then fish, seasoning, crumbs and butter again, and have the crumbs on top. Dot over with butter and brown in the oven, or serve in small dishes.

Crab Meat in Shells
You can buy very nice, fresh crab meat in tins, and the shells also. A very delicious dish is made by mixing a cup of rich cream sauce with the crab meat, seasoning it well with salt and pepper and putting in the
crab−shells; cover with crumbs, dot with butter, and brown in the oven. This is a nice thing to have for a
company luncheon.

Creamed Chicken or Turkey

2 cups of cold chicken.
1 large cup of white or creamed sauce.
1/2 teaspoonful of chopped parsley.
Salt and pepper.

Pick the chicken or turkey off the bones and cut into small bits before you measure it. Heat it in the sauce till very hot, but do not let it boil, and add the seasoning,−−about half a teaspoonful of salt, and a tiny bit of
cayenne, or as much celery−salt in the place of the common kind. Put in a large buttered dish and serve, or in small dishes, either with crumbs on top or not.

A nice addition to this dish is half a green pepper, the seeds taken out, chopped very fine indeed, and mixed with the white meat; the contrast of colors is pretty and the taste improved.

Scalloped Eggs

6 hard−boiled eggs.
1 cup cream or white sauce.
1 cup fine bread−crumbs.
Salt and pepper.

Cook the eggs twenty minutes, and while they are cooking make the white sauce, and butter one large or six small dishes. Peel the eggs and cut them into bits as large as the end of your finger. Put a layer of
bread−crumbs on the bottom of the dish, then a layer of egg, then a sprinkling of salt, pepper, and bits of
butter, then a layer of white sauce. Then more crumbs, egg, and seasoning, till the dish is full, with crumbs on top. Put bits of butter over all and brown in the oven.

Eggs in Double Cream

This is a rule Margaret's Pretty Aunt got in Paris, and it is a very nice one. Have half a pint of very thick
cream−−the kind you use to whip; the French call this double cream. Cook six eggs hard and cut them into bits. Butter a baking−dish, or small dishes, and put in a layer of egg, then a layer of cream, then a sprinkling of salt, and one of paprika, which is sweet red pepper. Put one thin layer of fine, sifted crumbs on top with butter, and brown in the oven. Or you can put the eggs and cream together and heat them, and serve on thin pieces of buttered toast, with one extra egg put through the ricer over the whole.
Creamed Eggs in Toast

Make small pieces of nice toast and dip each one in white sauce. Boil hard four eggs, and cut in even slices and cover the toast, and then spread the rest of the white sauce over all in a thin layer.

Devilled Eggs

6 eggs.
2 saltspoonfuls of dry mustard.
1/2 teaspoonful of salt.
1 saltspoonful of cayenne pepper.
1 teaspoonful of olive−oil or cream.
1 large tablespoonful of chopped ham.
1/2 teaspoonful of vinegar.
Boil the eggs hard for twenty minutes, and put them in cold water at once to get perfectly cold so they will not turn dark. Then peel, cut in halves and take out the yolks. Put these in a bowl, and rub in the seasoning, but
you can leave out the ham if you like. With a small teaspoon, put the mixture back into the eggs and smooth them over with a knife.
If you do not serve these eggs with cold meat it is best to lay them on lettuce when you send them to the table. Eggs in Beds
Chop a cup of nice cold meat, and season with a little salt, pepper and chopped parsley. Add enough stock or
hot water just to wet it, and cook till rather dry. Put this in buttered baking−dishes, filling each half−full, and
on top of each gently slip from a cup one egg. Sprinkle over with salt and pepper, and put in the oven till firm.

Shepherd's Pie
This was a dish Margaret used to make on wash−day and house−cleaning day, and such times when
everybody was busy and no one wanted to stop and go to market to buy anything for luncheon.

1 cup of chopped meat.
1 cup of boiling water.
1 teaspoonful of chopped parsley.
1/2 teaspoonful of salt.
1 teaspoonful of lemon juice, or 1/2 teaspoonful Worcestershire sauce. Butter the size of a hickory−nut. 2 cups hot mashed potato.
If the potato is cold, put half a cup of hot milk in it, beat it up well, and stand it on the back of the stove. Then mix all the other things with the meat, and put it in the frying−pan and let it cook till it seems rather dry.
Butter a baking−dish, and cover the sides and bottom with a layer of potato an inch thick. Put the meat in the centre and cover it over with potato and smooth it. Put bits of butter all over the top, and brown it in the oven. Serve with this a dish of chow−chow, or one of small cucumber pickles.

Chicken Hash

1 cup of cold chicken, cut in small, even pieces.
1/2 cup chicken stock, or hot water.
1 teaspoonful chopped parsley.
1/2 teaspoonful salt.
A pinch of pepper.
Butter the size of a hickory−nut.
Put the chicken stock,−−which is the water the chicken was cooked in, or chicken broth,−−or, if there is none,
the hot water, into the frying−pan, and mix in the chicken and seasoning, and cook and stir till it is rather dry.
Serve as it is, or on squares of buttered toast. You can make any cold meat into hash this way, having it
different every time. Sometimes you can put in the chopped green pepper, as before, or a slice of chopped
onion, or a cup of hot, seasoned peas; or, leave out half the soup or water, and put in a cup of stewed tomato.

Broiled Sardines

These little fish are really not broiled at all, but that is the name of the nice and easy dish. Take a box of large sardines and drain off all the oil, and lay them on heavy brown paper while you make four slices of toast. Trim off the edges and cut them into strips, laying them in a row on a hot platter. Put the sardines into the oven and make them very hot, and lay one on each strip of toast and sprinkle them with lemon juice, and put sliced lemon and sprigs of parsley all around.

Cheese Fondu

This was a recipe the Pretty Aunt put in Margaret's book out of the one she had made at cooking school.

1 cup fresh bread−crumbs.
2 cups grated cheese.
1 cup of milk.
1 bit of soda as large as a pea.
1/2 teaspoonful of salt.
1 pinch of red pepper.
1 teaspoonful of butter.
2 eggs.

Put the butter in a saucepan to heat while you beat the eggs light without separating them; let these stand
while you stir everything else into the pan, beginning with the milk; cook this five minutes, stirring all the
time, and then put in the eggs and cook three minutes more. Put six large crackers on a hot platter and pour the
whole over them, and send at once to the table to be eaten very hot. Sometimes Margaret made three or four
slices of toast before she began the fondu, and used those in place of the crackers, and the dish was just as
nice.

Easy Welsh Rarebit

2 cups of rich cheese, grated.
Yolks of two eggs.
1/2 cup of milk.
1/2 teaspoonful of salt.
Saltspoonful of cayenne.
Make three nice slices of toast, cut off the crusts, and cut each piece in two. Butter these, and very quickly dip
each one in boiling water, being careful not to soak them. Put these on a hot platter in the oven. Put the milk
in a saucepan over the fire, being careful not to have one that is too hot, only moderate, and when it boils up
put in the cheese and stir without stopping, until the cheese all melts and it looks smooth. Then put in the
beaten yolks of the eggs and the seasoning, and pour at once over the toast and serve very hot. Many people
like a saltspoonful of dry mustard mixed in with the pepper. You can also serve this rarebit on toasted and
buttered crackers.
Scalloped Cheese

6 slices of bread.
3/4 of a pound of cheese.
2 eggs.
1 tablespoonful of butter.
1 cup of cream.
1/2 teaspoonful of salt.
1/2 teaspoonful of dry mustard.
1/4 teaspoonful of paprika.

Butter the bread and cut it into strips, and line the bottom and sides of a baking−dish with it. Then beat the
eggs very light without separating them, and mix everything with them; put in the dish and bake half an hour, and serve at once.

Veal Loaf

1 1/2 pounds of veal and
2 strips of salt pork, chopped together.
1/2 cup of bread−crumbs.
1 beaten egg.
1/2 teaspoonful of grated nutmeg.
1/2 teaspoonful of black pepper.
1 1/2 teaspoonfuls of salt.
Bake three hours.

Have the butcher chop the meat all together for you; then put everything together in a dish and stir in the egg,
beaten without separating, and mix very well. Press it into a bread−pan and put in the oven for three hours by
the clock.
Every half−hour pour over it a tablespoonful hot water and butter mixed; you can put a tablespoonful of butter into a cup of water, and keep it on the back of the stove ready all the time; after the meat has baked two hours, put in a piece of heavy brown paper over the top, and keep it there till it is done, or it may get too brown. This is to slice cold; it is very nice for a picnic.

Pressed Chicken

This was one of the things Margaret liked to make for Sunday night supper. Have a good−sized chicken cut
up, and wipe each piece with a clean, damp cloth. Put them in a kettle or deep saucepan and cover with cold water, and cook very slowly and gently, covered, till the meat falls off the bones. When it begins to grow
tender, put in a half teaspoonful of salt. Take it out, and cut it up in nice, even pieces, and put all the bones
back into the kettle, and let them cook till there is only about a pint and a half of broth. Add a little more salt, and a sprinkling of pepper, and strain this through a jelly bag. Mix it with the chicken, and put them both into a bread tin, and when cold put on ice over night. After it has stood for an hour, put a weight on it, to make it firm. Slice with a very sharp knife, and put on a platter with parsley all around. This is a nice luncheon dish
for a summer day, as well as a supper dish.

When you have bits of cold meat which you cannot slice, and yet which you wish to serve in some nice way, make this rule, which sounds difficult, but is really very easy:

Meat Soufflé
1 cup of white sauce.
1 cup of chopped meat.
2 eggs.
Teaspoonful of chopped parsley.
Half a teaspoonful minced onion.

Put the parsley and onion in the meat, and mix with the white sauce. Beat the yolks of the eggs and stir in, and cook one minute, and then cool. Beat the whites of the eggs and fold in, and bake half an hour, or a little more, in a deep, buttered baking−dish. You must serve this immediately, or it will fall.

Cold Meats

Of course, like other people, Margaret's mother often had cold meat for luncheon or supper, and one of the things her cook−book told her was how to make it look nice when it came on the table.
Always trim off all bits of skin and ragged pieces from the meat, and remove the cold fat, except on ham, and then you must trim it to a rather narrow edge. If you have a rather small dish for a large family, put slices of hard boiled eggs around the edge, or make devilled eggs, and put those around in halves. Sometimes you can cut lettuce in very narrow ribbons by holding several leaves in your hand at once, folding them lengthwise, and using a pair of scissors. Sometimes a dozen pimolas may be sliced across and put about the meat,
especially if it is cold chicken or turkey. Always use parsley with meat, cold or hot. Saratoga potatoes make a good border for lamb or roast beef, and cold peas mixed with mayonnaise are always delicious with either chicken or lamb. If only the dish looks pretty, it is almost certain to taste well.

Sliced Meat with Gravy

When there are a few slices left from a roast, put them in a frying−pan with some of the gravy left also, and heat; serve with parsley around.
If there is not gravy, take a little boiling water, add a little salt, pepper, and half−teaspoonful of minced onion,
and as much chopped parsley. Lay in the meat in the frying−pan, cover, and let it simmer, turning
occasionally. A few drops of Kitchen Bouquet will improve this; it is a brown sauce which comes in small
bottles.
Some of the things Margaret made for breakfast she made for lunch or supper, too, such as frizzled beef, and scalloped eggs and omelettes. She had some vegetables besides, such as−−

Baked Tomatoes

6 large tomatoes.
1 cup bread−crumbs.
1/2 teaspoonful of salt.
1 tablespoonful of butter.
1 slice of onion.

Put the butter in the frying−pan, and when it bubbles put in the bread−crumbs, the salt and onion, with a
dusting of pepper, and stir till the crumbs are a little brown and the onion is all cooked; then take out the onion
and throw it away. Wipe the tomatoes with a clean wet cloth, and cut out the stem and a round hole or little
well in the middle; fill this with the crumbs, piling them up well on top; put them in a baking−dish and stand
them in a hot oven; mix a cup of hot water with a tablespoonful of butter, and every little while take out the
baking−dish and wet the tomatoes on top. Cook them about half an hour, or till the skins get wrinkled all over.
Serve them in the dish they are cooked in, if you like, or put each one on a small plate, pour some of the juice
in the baking−dish over it, and stick a sprig of parsley in the top. Stuffed Potatoes
Wash six large potatoes and scrub them with a little brush, till they are a nice clean light brown, and bake
them for half an hour in a hot oven; or, if they are quite large, bake them till they are soft and puffy. Cut off one end from each and take out the inside with a teaspoon, holding the potato in a towel as you do so, for it will be very hot. Mix well this potato with two tablespoonfuls of rich milk or cream, a half−teaspoonful of salt and just as much butter, and put this back into the shells. Stand the potatoes side by side in a pan close
together, the open ends up, till they are browned.

SALADS
The Other Aunt said Margaret could never, never make salads, but her mother said they were the easiest thing of all to learn, so she did put them in just the same; she bought a tin of olive oil from the Italian grocery,
because it was better and cheaper than bottled oil, and she gave Margaret one important direction, ``When you make salads, always have everything very cold,'' and after that the rules were easy to follow, and the salads
were as nice as could be.

French Dressing

3 tablespoonfuls of oil.
1/2 teaspoonful lemon juice or vinegar.
1/2 teaspoonful of salt.
3 shakes of pepper.

Stir together till all is well mixed.

Many people prefer this dressing without pepper and with a
saltspoonful of sugar in its place; you can try it both ways.

Tomato and Lettuce Salad
Peel four tomatoes; you can do this most easily by pouring boiling water over them and skinning them when
they wrinkle, but you must drain off all the water afterward, and let them get firm in the ice−box; wash the
lettuce and gently pat it dry with a clean cloth; slice the tomatoes thin, pour off the juice, and arrange four
slices on each plate of lettuce, or mix them together in the large bowl, and pour the dressing over.

Egg Salad
Cut up six hard−boiled eggs into quarters, lay them on lettuce, and pour the dressing over. Or pass a dish of them with cold meat.

Fish Salad

Pick up cold fish and pour the dressing over it, and put two sliced hard−boiled eggs around it; a few tips of celery, nice white ones, are pretty around the whole.

Cauliflower Salad

Take cold boiled cauliflower and pick it up into nice pieces; pour the dressing over, and put on the ice till you
need it.

String Bean Salad

Take cold string beans, either the green ones or the yellow, pour the dressing over, put on ice, and serve on
lettuce. Any cold vegetables can be used besides these, especially asparagus, while lettuce alone is best of all.

Pineapple Salad
Put large bits of picked−up pineapple on white lettuce, and pour the dressing over. Orange or Grapefruit Salad
Peel three oranges or one grapefruit, and scrape off all the white lining of the skin. Divide it into sections, or ``quarters,'' and with the scissors cut off the thin edge; turn down the transparent sides and cut these off, too, scraping the pulp carefully, so as not to waste it. Take out all the seeds; lay the pieces on lettuce, and pour the dressing over. White grapes, cut in halves, with the seeds taken out, are nice mixed with this, and pineapple, grapes, and oranges, with a little banana, are delicious.

Mayonnaise

Yolk of 1 egg.
1/2 cup of olive−oil.
1 tablespoonful of lemon juice or vinegar.
1/2 teaspoonful of salt.
Pinch of red pepper.

Put the yolk of the egg into a very cold bowl; it is better to put the bowl, the egg, the oil, and the beater all on
the ice a half−hour before you need them, for then the mayonnaise comes quicker. With a Dover egg−beater
beat till the yolk is very light indeed; then have some one else begin to put in the oil, one drop at a time, till
the mayonnaise becomes so thick it is difficult to turn the beater; then put in a drop or two of lemon or
vinegar, and this will thin it so you can use the oil again; keep on doing this till you have nearly a cup of the
dressing; if you need more oil than the rule calls for, use it, and toward the last add it two or three drops at a
time. When you have enough, and it is stiff enough, put in the pepper and salt and it is done. Never use
mustard except with lobster, as this will spoil the taste. Some salads, especially fruit and vegetable, need very
thick mayonnaise, and then it is better to make it with lemon juice, while a fish salad, or one to use with
meats, may be thinner, and then the vinegar will do; the lemon juice makes it thick. Always taste it before
using it, to see if it is just right, and, if not, put in more salt, or whatever it needs. You will soon learn. Most
people think mayonnaise is very difficult to make, but, really, it is as easy as baking potatoes, after you have
once learned how. Every salad given before is just as nice with mayonnaise as with French dressing, and you
can try each one both ways; then there are these, which are better with mayonnaise.

Chicken Salad

1 cup of chicken cut in large bits.
1/2 cup of celery, cut up and then dried.
2 hard−boiled eggs, cut into good−sized pieces.
6 olives, stoned and cut up.
1/2 cup mayonnaise.

Mix all very lightly together, as stirring will make the salad mussy; put on lettuce.
Lobster Salad

1 cup of lobster, cut in large bits.
2 hard−boiled eggs, cut in pieces.
1/2 teaspoonful of dry mustard, stirred in.
1/2 cup of mayonnaise.
Mix and put on lettuce.
Celery Salad
2 heads of celery.
3 hard−boiled eggs (or else
1 cup of English walnuts).
1/2 cup very stiff mayonnaise.

Wash, wipe, and cut the celery into pieces as large as the first joint of your little finger, and then rub it in a
clean towel till it is as dry as can be. Cut up the eggs, sprinkle all with salt, and add the mayonnaise and lay on lettuce. Or mix the celery and the walnuts and mayonnaise; either salad is nice.

Celery and Apple Salad

2 sweet apples.
1 head of celery.
1/2 cup of English walnuts, broken up.
1/2 cup mayonnaise.

Peel the apples and cut into very small bits; chop the celery and press in a towel; chop or break up the
walnuts, but save two halves for each person besides the half−cupful you put in the salad. Mix all together, lay on white hearts of lettuce on plates, and then put the walnuts on top, two on each plate.

Cabbage Salad

1/2 a small cabbage.
1 cup very stiff mayonnaise.
1 teaspoonful celery−seed.

Cut the cabbage in four pieces and cut out the hard core; slice the rest very fine on the cutter you use for
Saratoga potatoes; mix with the mayonnaise and put in the salad−dish; sprinkle over with celery−seed, when you wish it to be very nice, but it will do without this last touch.

Cabbage Salad in Green Peppers

Wipe green peppers and cut off the small end of each. Take out the seed and the stem; fill each pepper with the cabbage salad, letting it stand out at the top; put each one on a plate on a leaf of lettuce.

Stuffed Tomato Salad

1 cup of cut−up celery.
1/2 cup of English walnuts.
6 small, round tomatoes.
1/2 cup of mayonnaise.
Peel the tomatoes and scoop out as much of the inside as you can, after cutting a round hole in the stem end; make a salad with the celery, the cut−up walnuts, and the mayonnaise, and fill the tomatoes, letting it stand up well on top. Serve on plates, each one on a leaf of lettuce.

Potato Salad

3 cold boiled potatoes.
3 hard−boiled eggs.
1/2 cup English walnuts.
12 olives.

Break up the walnuts, saving a dozen halves unbroken. Cut the potatoes and eggs into bits of even size, as
large as the tip of your finger; stone the olives and cut them up, too; mix them together in a bowl, but do not stir them much, or you will break the potatoes; sprinkle well with French dressing, and put on the ice; when it is lunch or supper time, mix quickly, only once, with stiff mayonnaise, and put on lettuce; this is a delicious salad to have with cold meats.

Margaret's mother liked to have gingerbread or cookies for lunch often, so those things came next in the cook−book.

Gingerbread

1 cup molasses.
1 egg.
1 teaspoonful of soda.
1 teaspoonful of ginger.
1 tablespoonful melted butter.
1/2 cup of milk.
2 cups of flour.
Beat the eggs without separating, but very light; put the soda into the molasses, put them in the milk, with the ginger and butter, then one cup of flour, measure in a medium−sized cup and only level, then the egg, and last the rest of the flour. Bake in a buttered biscuit−tin. For a change, sometimes add a teaspoonful of cloves and
cinnamon, mixed, to this, and a cup of chopped almonds. Or, when the gingerbread is ready for the oven drop over halves of almonds.

Soft Gingerbread, to Be Eaten Hot

1 cup of molasses.
1/2 cup boiling water.
1/4 cup melted butter.
1 1/2 cups flour.
3/4 teaspoonful soda.
1 teaspoonful ginger.
1/2 teaspoonful salt.

Put the soda in the molasses and beat it well in a good−sized bowl, then put in the melted butter, ginger, salt,
and flour, and beat again, and add last the water, very hot indeed. Have a buttered tin ready, and put it at once
in the oven; when half−baked, it is well to put a piece of paper over it, as all gingerbread burns easily.
You can add cloves and cinnamon to this rule, and sometimes you can make it and serve it hot as a pudding, with a sauce of sugar and water, thickened and flavored.
Ginger Cookies

1/2 cup butter.
1 cup molasses.
1/2 cup brown sugar.
1 teaspoonful ginger.
1 tablespoonful mixed cinnamon and cloves.
1 teaspoonful soda, dissolved in a tablespoonful of water.
Flour enough to make it so stiff you cannot stir it with a spoon.
Melt the molasses and butter together on the stove, and then take the saucepan off and add the rest of the
things in the recipe, and turn the dough out on a floured board and roll it very thin, and cut in circles with a
biscuit−cutter. Put a little flour on the bottom of four shallow pans, lift the cookies with the cake−turner and
lay them in, and put them in the oven. They will bake very quickly, so you must watch them. When you want
these to be extra nice, put a teaspoonful of mixed cinnamon and cloves in them and sprinkle the tops with
sugar.

Grandmother's Sugar Cookies

1 cup of butter.
2 cups of sugar.
2 eggs.
1 cup of milk.
2 teaspoonfuls of baking−powder.
1/2 teaspoonful of vanilla.
Flour enough to roll out easily.

Rub the butter and sugar to a cream; put in the milk, then the eggs beaten together lightly, then two cups of
flour, into which you have sifted the baking−powder; then the vanilla. Take a bit of this and put it on the
floured board and see if it ``rolls out easily,'' and, if it does not, but is soft and sticky, put in a handful more of flour. These cookies must not be any stiffer than you can help, or they will not be good, so try not to use any more flour than you must.
They usually had tea for luncheon or supper at Margaret's house, but sometimes they had chocolate instead, so these things came next in the cook−book.

Tea

1/2 teaspoonful of black tea for each person.
1/2 teaspoonful for the pot.
Boiling water.

Fill the kettle half−full of fresh, cold water, because you cannot make good tea with water which has been
once heated. When it is very hot, fill the china teapot and put it where it will keep warm. When the water boils
very hard, empty out the teapot, put in the tea, and put on the boiling water; do not stand it on the stove, as too
many people do, but send it right to the table; it will be ready as soon as it is time to pour it−−about three
minutes. If you are making tea for only one person, you will need a teaspoonful of tea, as you will see by the
rule, and two small cups of water will be enough. If for more, put in a half−teaspoonful for each person, and
one cup of water more.

Iced Tea
Put in a deep pitcher one teaspoonful of dry tea for each person and two over. Pour on a cup of boiling water for each person, and cover the pitcher and let it stand five minutes. Then stir well, strain and pour while still hot on large pieces of ice. Put in a glass pitcher and serve a bowl of cracked ice, a lemon, sliced thin, and a bowl of powdered sugar with it. Pour it into glasses instead of cups.

Lemonade

Sometimes in the afternoon Margaret's aunts had tea and cakes or wafers, and in summer they often had iced tea or lemonade. This is the way Margaret made lemonade:

Squeeze four lemons, and add ten teaspoonfuls of powdered sugar; stir till it dissolves. Add six glasses of
water, and strain. Pour in a glass pitcher, and serve with glasses filled half−full of cracked ice. If you want this
very nice, put a little shredded pineapple with the lemons. Sometimes the juice of red raspberries is liked, also.

Lemonade with Grape−juice

Make the lemonade as before, and add half as much bottled
grape−juice, but do not put in any other fruit. Serve with plenty of ice, in small glasses.

Chocolate

2 cups boiling water.
2 cups of boiling milk.
4 teaspoonfuls grated chocolate.
4 teaspoonfuls of sugar.

Scrape the chocolate off the bar, mix it with the boiling water, and stir till it dissolves; mix the milk and sugar in them and boil for one minute. If you wish to have it nicer, put a small teaspoonful of vanilla in the
chocolate−pot, and pour the hot chocolate in on it when it is done, and have a little bowl of whipped cream to send to the table with it, so that one spoonful may be put on top of each cup.

Cocoa

6 teaspoonfuls of cocoa.
1 1/2 cups of boiling water.
1 1/2 cups of boiling milk.
1 tablespoonful powdered sugar.

Put the cocoa into the boiling water and stir till it dissolves, then put in the boiling milk and boil hard two
minutes, stirring it all the time; take from the fire and put in the sugar and stir again. If you like it quite sweet, you may have to use more sugar.

PART III.

THE THINGS MARGARET MADE FOR DINNER

At first, of course, Margaret could not get dinner all alone; indeed, it took her almost a year to learn how to
cook everything needed,−−soup, vegetables, meat, salad, and dessert; but at first she helped Bridget, and each day she cooked something. Then she began to arrange very easy dinners when Bridget was out, such as cream soup, beefsteak or veal cutlet, with potatoes and one vegetable, and a plain lettuce salad, with a cold dessert made in the morning. The first time she really did every single thing alone, Margaret's father gave her a dollar; he said it was a ``tip'' for the best dinner he ever ate.
SOUPS

The soups in the little cook−book began with those made of
milk and vegetables, because they were so easy to make, and, when one was learned, all were made in the same way. First there was−−

The General Rule

1 pint of fresh vegetable, cut up in small pieces, or one can. 1 pint of boiling water. 1 pint of hot milk.
1 tablespoonful of flour.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
3 shakes of pepper.
After the vegetable is washed and cut in very small pieces, put it in the pint of water and cook it for twenty minutes. Or, if you use a canned vegetable, cook it ten minutes.
While it is cooking, make the rule for white sauce as before: Melt one tablespoonful of butter, and when it bubbles put in one tablespoonful of flour, with the salt and pepper; shake well, and rub till smooth and thick with the hot milk. Take the vegetable from the fire and press it through the wire sieve, letting the water go through, too; mix with the sauce and strain again, and it is done.

Almost all soups are better for one very thin slice of onion cooked with the vegetable. When you want a
cream soup very nice indeed, whip a cup of cream and put in the hot soup−tureen, and pour the soup in on it, beating it a little, till it is all foamy.

Cream of Corn

1 pint of fresh grated corn, or one can.
1 pint of water.
1 pint of hot milk.
1 tablespoonful of flour.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
3 shakes of pepper.
1 thin slice of onion.

Cook the corn with the water; make the white sauce with the milk; strain the corn and water through the sieve, pressing well, and add the milk and strain again.

Cream of Green Peas

1 pint of peas, or one can.
Milk, water, and seasoning, as before; mix by the general rule.
In winter−time you can make a nice soup by taking dried peas, soaking them overnight, and using them as you would fresh.

All pea soup should have dropped in it just before serving
what are called croutons; that is, small, even cubes of bread toasted to a nice brown in the oven, or put in a frying−pan with a tiny bit of butter, and browned.
Cream of Lima Beans

1 pint of fresh or canned beans, or those which have been soaked.
Use milk, water, thickening, and seasoning as before. Add a slice of onion, as these beans have little taste, and beat the yolk of an egg and stir in quickly, after you have taken the soup from the fire, just before you strain it for the second time.

Cream of Potato

This is one of the best and most delicate soups.

5 freshly boiled potatoes.
1 slice of onion.
1 quart of hot milk.
1 small teaspoonful of salt.
1 teaspoonful chopped parsley.

This soup has no water in it, because that which has had potatoes boiled in it is always spoiled for anything
else and must always be thrown away. This is why you must take a quart of milk instead of a pint. There is no thickening in the soup, because the potatoes will thicken it themselves. Put the parsley in at the very last, after the soup is in the tureen.
The yolk of an egg beaten and put in before the second straining is nice sometimes in this soup, but not necessary.

Cream of Almonds

This was what Margaret called a Dinner−party Soup, because it seemed almost too good for every day, but, as her mother explained, almonds cost no more than canned tomatoes or peas, and the family can have the soup as well as guests, provided one has plenty of cream.

1 cup of chopped almonds.
1 quart of thin cream.
Small half−teaspoonful of salt.

Get ten cents' worth of Jordan almonds, and put them in boiling water for one minute; then pour off the water and put on cold, till they are well chilled. Turn this off, and push the almonds out of their skins, one by one. If they stick, it is because they were not in the hot water long enough, and you must put them back into it, and then into the cold. Chop them while the cream heats in the double boiler, and then put them in with the salt, and simmer ten minutes and then strain.

This soup is especially delicious if whipped cream is either mixed with it at the end, or served on top.
You can also make good almond soup by using the regular rule; cooking the chopped nuts in a pint of water, adding the thickened pint of milk and seasoning, and straining twice. Then, after it is in the tureen, you must put in the egg−beater and whip well, to make it light.

Cream of Spinach
1 pint cold cooked spinach.
1 quart of milk.
Heat the spinach, using a little of the quart of milk with it, and press through the sieve; thicken the rest of the
milk, and the seasoning, and strain again. It is better to use cayenne pepper instead of black with spinach.

Cream of Tomato Soup, Called Tomato Bisque.
4 large tomatoes, cut up, or 1/2 can, with 1/2 cup of water. 2 slices of onion. 2 sprigs of parsley.
1 teaspoonful of sugar.
1/2 teaspoonful salt.
1/4 teaspoonful soda.
1 quart of milk.
1 tablespoonful butter.
1 tablespoonful flour.
Cook the tomatoes with the onion, parsley, sugar, and salt for twenty minutes. Mix in the soda and stir well; the soda prevents the milk from curdling. Make the milk and flour and butter into white sauce as usual; strain the tomato, mix the two, and strain again.
Sometimes add a stalk of celery to the other seasoning as it cooks. Cream of Clams
1 dozen hard clams, or one bunch of soft ones.
1 quart of rich milk.
1 tablespoonful butter.
1 tablespoonful flour.
3 shakes of pepper.
Chop the clams and drain off the juice and add as much water; cook till the scum rises, and skim this off. Drop in the clams and cook three minutes. Heat the milk and thicken as usual; put in the clams and juice, cook for one minute, and strain.
Notice that there is no salt in this soup. A cup of cream, whipped, either put on top or stirred in, is very nice. Oyster Soup
1 pint oysters.
1/2 pint water.
1 quart rich milk.
1/2 teaspoonful salt.

Drain off the oyster juice, add the water, boil it for one minute, and skim it well. Heat the milk and mix it with
this; drop in the oysters and cook one minute, or till the edges begin to curl, and it is done. This soup is not
thickened at all; but if you like you may add two tablespoonfuls of finely powdered and sifted
cracker−crumbs.

Meat Soup or Bouillon Made from Extract

This Margaret made from beef extract, before she learned to use the fresh beef.

2 teaspoonfuls of extract, or 2 capsules.
1 quart of boiling water.
1/2 an onion, sliced.
1 stalk of celery.
1/2 teaspoonful salt.
2 shakes of pepper.
2 sprays of parsley.

Simmer this for twenty minutes, strain, and pour over six thin slices of lemon, one for each plate. Serve with hot crackers.

Cream Bouillon

Make this same soup, and pour it over a half−pint of thick cream, well whipped. Do not put any lemon in it. Serve with hot crackers.

Meat Soups

You can make meat soup, or stock, out of almost any kind of meat, cooked or raw, with bones or without.
Many cooks never buy fresh meat for it, and others think they must always have it. It is best to learn both
ways.

Plain Meat Soup

1 shin of beef.
5 quarts of water.
1 small tablespoonful of salt.
1 head celery, cut up.
1 onion.
1 carrot.
1 turnip.
1 sprig of parsley.
2 bay−leaves.
6 whole cloves.
Wipe the meat and cut off all the bone. Put the bone in a clean kettle first, and then the meat on top, and pour
in the water; cover, and let this stand on the back of the stove an hour, then draw it forward and let it cook.
This will bring scum on the water in half an hour, and you must carefully pour in a cup of cold water and skim
off everything which rises to the top. Cover the kettle tightly, and cook very slowly indeed for four hours;
then put in the cut up vegetables and cook one hour more, always just simmering, not boiling hard. Then it is
done, and you can put in the salt, and strain the soup first through a heavy wire sieve, and then through a
flannel bag, and set it away to get cold, and you will have a strong, clear, delicious stock, which you can put
many things in to have variety.

Clear Vegetable Soup
Slice one carrot, turnip, and one potato, and cut them either into small, even strips, or into tiny cubes, or take a vegetable cutter and cut out fancy shapes. Simmer them about twenty minutes. Meanwhile, take a pint of soup stock and a cup of water and heat them. Sprinkle a little salt over the vegetables and drain them; put them in the soup−tureen and pour the hot soup over.

Split Pea Soup

1 pint split peas.
1 1/2 quarts of boiling water.
1 quart of soup stock.
1 small teaspoonful of salt.
3 shakes of pepper.
Wash the peas in cold water and throw away those which float, as they are bad. Soak them overnight, and in the morning pour away the water on them and cover them with a quart of the boiling water in the rule, and cook an hour and a half. Put in the rest of the water and the stock, and press the whole through a sieve, and, after washing and wiping the kettle, put the soup back to heat, adding the salt and pepper.

Tomato Soup

1 can tomatoes, or 1 quart of fresh stewed ones.
1 pint of stock. (You can use water instead in this soup, if necessary.)
1/4 teaspoonful soda.
1 tablespoonful of butter.
2 tablespoonfuls of flour.
1 teaspoonful of sugar.
1 small onion, cut up.
1 sprig of parsley.
1 bay−leaf.
1 small teaspoonful of salt.
3 shakes of pepper.

Put the tomatoes into a saucepan with the parsley, onion, bay−leaf, and stock, or water, and cook fifteen
minutes, and then strain through a sieve. Wash the saucepan and put the tomatoes back in it, and put on to boil
again; melt the butter, rub smooth with the flour, and put into the soup while it boils, and stir till it is perfectly
smooth. Then add the sugar, salt, and pepper and soda, and strain into the hot tureen. Serve croutons with this
soup.

Soup Made with Cooked Meats
Put all the bones, bits of meat, and vegetables which are in the refrigerator into one large kettle on the back of the fire, and simmer all day in enough boiling water to cover it all, adding more water as this cooks away. Skim carefully from time to time. If there are not many vegetables to go in, put parsley and onion in their place. At night strain through the sieve, then through the flannel, and cool.

This stock is never clear as is that made from fresh meat,
but it is almost as good for thick soups, such as pea, or tomato.

Chicken or Turkey Soup

Break up the bones and cover with cold water; add a slice of onion, a bay−leaf, and a sprig of parsley, and cook all day, adding water when necessary, and skimming. Cool, take off the grease,
heat again, and strain. Serve with small, even squares of
chicken meat in it, or a little cooked rice and salt. Many people like a small pinch of cinnamon in turkey soup.

VEGETABLES

Mashed Potatoes
6 large potatoes.
1/2 cup hot milk.
Butter the size of a hickory−nut.
3 teaspoonfuls salt.
3 shakes of pepper.

Peel and boil the potatoes till tender; then turn off the water and stand them on the back of the stove with a
cover half over them, where they will keep hot while they get dry and floury, but do not let them burn; shake
the saucepan every little while. Heat the milk with the butter, salt, and pepper in it; mash the potatoes well,
either with the wooden potato−masher or with a wire one, and put in the milk little by little. When they are all
free from lumps, put them through the potato−ricer, or pile them lightly in the tureen as they are. Do not
smooth them over the top.

Sweet Potatoes
If they are large, scrub them well and bake in a hot oven for about forty minutes. If they are small, make them
into−−

Creamed Sweet Potatoes
Boil the potatoes, skin them, and cut them up in small slices. Make a cup of cream sauce, mix with them, and put them in the oven for half an hour.

Scalloped Sweet Potatoes
Boil six potatoes in well−salted water till they are tender; skin them, slice them thin, and put a layer of them in a buttered baking−dish; sprinkle with brown sugar, and put on more potatoes and more sugar till the dish is full. Bake for three−quarters of an hour.

Beets

Wash the beets but do not peel them. Boil them gently for
three−quarters of an hour, or till they can be pierced easily with a straw. Then skin them and slice in a hot
dish, dusting each layer with a little salt, pepper, and melted butter. Those which are left over may have a little vinegar poured over them, to make them into pickles for luncheon.
Once Margaret made something very nice by a recipe her Pretty Aunt put in her book. It was called−− Stuffed Beets
1 can French peas.
6 medium−sized beets.
Boil the beets as before and skin them, but leave them whole. Heat the peas after the juice has been turned off, and season them with salt and pepper. Cut off the stem end of each beet so it will stand steadily, and scoop a round place in the other end; sprinkle each beet with salt and pepper, and put a tiny bit of butter down in this little well, and then fill it high with the peas it will hold.

Creamed Cabbage
1 small cabbage.
1 cup cream sauce.
Take off the outside leaves of the cabbage; cut it up in four pieces, and cut out the hard core and lay it in cold,
salted water for half an hour. Then wipe it dry and slice it, not too fine, and put it in a saucepan; cover it with
boiling water with a teaspoonful of salt in it, and boil hard for fifteen minutes without any cover. While it is
cooking, make a cup of cream sauce. Take up the cabbage, press it in the colander with a plate till all the
water is out; put it in a hot covered dish, sprinkle well with salt, and pour the cream sauce over. This will not
have any unpleasant odor in cooking, and it will be so tender and easy to digest that even a little girl may have
two helpings.
If you like it to look green, put a tiny bit of soda in the water when you cook it. Lima Beans
Shell them and cook like peas; pour over them a half−cup of cream sauce, if you like this better than having them dry.

Peas

Shell them and drop them into a saucepan of boiling water,
into which you have put a teaspoonful of salt and one of sugar. Boil them till they are tender, from fifteen
minutes, if they are fresh from the garden, to half an hour or more, if they have stood in the grocer's for a day
or two. When they are done they will have little dents in their sides, and you can easily mash two or three with
a fork on a plate. Then drain off the water, put in three shakes of pepper, more salt if they do not taste just
right, and a piece of butter the size of a hickory−nut, and shake them till the butter melts; serve in a hot
covered dish.

String Beans

Pull off the strings and cut off the ends; hold three or four beans in your hand and cut them into long, very narrow strips, not into square pieces. Then cook them exactly as you did the peas.

Stewed Tomatoes

6 large tomatoes.
1 teaspoonful of salt.
1 teaspoonful of sugar.
1 pinch soda.
3 shakes of pepper.
Butter as large as an English walnut.
Peel and cut the tomatoes up small, saving the juice; put together in a saucepan with the seasoning, the soda
mixed in a teaspoonful of water before it is put in. Simmer twenty minutes, stirring till it is smooth, and last
put in half a cup of bread or cracker crumbs, or a cup of toast, cut into small bits. Serve in a hot, covered dish.

Asparagus
Untie the bunch, scrape the stalks clean, and put it in cold water for half an hour. Tie the bunch again, and cut
enough off the white ends to make all the pieces the same length. Stand them in boiling water in a porcelain
kettle, and cook gently for about twenty minutes. Lay on a platter on squares of buttered toast, and pour over
the toast and the tips of the asparagus a cup of cream sauce. Or do not put it on toast, but pour melted butter
over the tips after it is on the platter. To make it delicious, mix the juice of a lemon with the butter.

Sometimes put a little grated cheese on the ends last of all.
Onions

Peel off the outside skin and cook them in boiling, salted water till they are tender; drain them, put them in a baking−dish, and pour over them a tablespoonful of melted butter, three shakes of pepper, and a sprinkling of salt, and put in the oven and brown a very little. Or, cover them with a cup of white sauce instead of the
melted butter, and sprinkle with salt and pepper, but do not put in the oven.

Corn
Strip off the husks and silk, and put in a kettle of boiling water and boil hard for fifteen minutes; do not salt the water, as salt makes corn tough. Put a napkin on a platter with one end hanging over the end; lay the corn on and fold the end of the napkin over to keep it warm.

Canned Corn
Turn the corn into the colander and pour water through it a moment. Heat a cup of milk with a tablespoonful
of butter, a teaspoonful of salt, and three shakes of pepper, and mix with the corn and cook for two minutes.
Or, put in a buttered baking−dish and brown in the oven. Many people never wash corn; it is better to do so.
Sometimes Margaret had boiled rice for dinner in place of potatoes, and then she looked back at the recipe she used when she cooked it for breakfast, and made it in just the same way. Very often in winter she had−−

Macaroni

6 long pieces of macaroni.
1 cup white sauce.
1/2 pound of cheese.
Paprika and salt.
Break up the macaroni into small pieces, and boil fifteen minutes in salted water, shaking the dish often. Pour
off the water and hold the dish under the cold−water faucet until all the paste is washed off the outside of the
macaroni, which will take only a minute if you turn it over once or twice. Butter a baking−dish, put in a layer
of macaroni, a good sprinkle of salt, then a very little white sauce, and a layer of grated cheese, sprinkled over
with a tiny dusting of paprika, or sweet red pepper, if you have it; only use a tiny bit. Then cover with a thin
layer of white sauce, and so on till the dish is full, with the last layer of white sauce covered with an extra
thick one of cheese. Bake till brown.

Margaret's mother got this rule in Paris, and she though it a very nice one.
After the soup, meat, and vegetables at dinner came the salad; for this Margaret almost always had lettuce, with French dressing, as mayonnaise seemed too heavy for dinner. Sometimes she had nice watercress; once in a long time she had celery with mayonnaise.

DESSERTS

Corn−starch Pudding

1 pint of milk.
2 heaping tablespoonfuls of corn−starch.
3 tablespoonfuls of sugar.
Whites of three eggs.
1/2 teaspoonful vanilla.
Beat the whites of the eggs very stiff. Mix the corn−starch with half a cup of the milk, and stir till it melts.
Mix the rest of the milk and the sugar, and put them on the fire in the double boiler. When it bubbles, stir up
the corn−starch and milk well, and stir them in and cook and stir till it gets as thick as oatmeal mush; then turn
in the eggs and stir them lightly, and cook for a minute more. Take it off the stove, mix in the vanilla, and put
in a mould to cool. When dinner is ready, turn it out on a platter and put small bits of red jelly around it, or
pieces of preserved ginger, or a pretty circle of preserved peaches, or preserved pineapple. Have a pitcher of
cream to pass with it, or have a nice bowl of whipped cream. If you have a ring−mould, let it harden in that,
and have the whipped cream piled in the centre after it is on the platter, and put the jelly or preserves around
last.

Chocolate Corn−starch Pudding

Use the same rule as before, but put in one more tablespoonful of sugar. Then shave thin two squares of
Baker's chocolate, and stir in over the teakettle till it melts, and stir it in very thoroughly before you put in the eggs. Instead of pouring this into one large mould, put it in egg−cups to harden; turn these out carefully, each on a separate plate, and put a spoonful of whipped cream by each one.

Cocoanut Corn−starch Pudding
Make the first rule; before you put in the eggs, stir in a cup of grated cocoanut, with an extra spoonful of sugar, or a cup of that which comes in packages without more sugar, as it is already sweetened. Serve in a large mould, or in small ones, with cream.

Baked Custard

2 cups milk.
Yolks of two eggs.
2 tablespoonfuls of sugar.
A little nutmeg.

Beat the eggs till they are light; mix the milk and sugar till the sugar melts; put the two together, and put it
into a nice baking−dish, or into small cups, and dust the nutmeg over the tops. Bake till the top is brown, and till when you put a knife−blade into the custard it comes out clean.

Cocoanut Custard

Add a cup of cocoanut to this rule and bake it in one dish, stirring it up two or three times from the bottom, but, after it begins to brown, leaving it alone to finish. Do not put any nutmeg on it.

Tapioca Pudding

2 tablespoonfuls tapioca.
Yolks of two eggs.
1/2 cup of sugar.
1 quart of milk.

Put the tapioca into a small half−cup of water and let it stand one hour. Then drain it and put it in the milk in the double boiler, and cook and stir it till the tapioca looks clear, like glass. Beat the eggs and mix the sugar with them, and beat again till both are light, and put them with the milk and tapioca and cook three minutes, stirring all the time. Then take it off the fire and add a saltspoonful of salt and a half−teaspoonful of vanilla, and let it get perfectly cold.
Floating Island

1 pint milk.
3 eggs.
One−third cup of sugar.

Put the milk on the stove to heat in a good−sized pan. Beat the whites of the eggs very stiff, and as soon as the
milk
scalds,−−that is, gets a little wrinkled on top,−−drop spoonfuls of the egg on to it in little islands; let them
stand there to cook just one minute, and then with the skimmer take them off and lay them on a plate. Put the
milk where it will keep hot but not boil while you beat the yolks of the eggs stiff, mixing in the sugar and
beating that, too. Pour the milk into the bowl of egg, a little at a time, beating all the while, and then put it in
the double boiler and cook till it is as thick as cream. Take it off the fire, stir in a saltspoonful of salt and half a
teaspoonful of vanilla, and set it away to cool. When it is dinner−time, strain the custard into a pretty dish and
slip the whites off the top, one by one. If you like, you can dot them over with very tiny specks of red jelly.

Cake and Custard

Make a plain boiled custard, just as before, with−−

1 pint of milk.
Yolks of three eggs.
One−third cup of sugar.
1 saltspoonful of salt.
1/2 teaspoonful of vanilla.

Beat the eggs and sugar, add the hot milk, and cook till creamy, put in the salt and vanilla, and cool. Then cut stale cake into strips, or split lady−fingers into halves, and spread with jam. Put them on the sides and bottom of a flat glass dish, and gently pour the custard over.

Brown Betty

Peel, core, and slice six apples. Butter a baking−dish and sprinkle the inside all over with fine bread−crumbs.
Then
take six very thin slices of buttered bread and line the sides and bottom of the dish. Put a layer of apples an inch thick, a thin layer of brown sugar, six bits of butter, and a dusting of cinnamon, another layer of crumbs, another of apples and sugar, and so on till the dish is full, with crumbs and butter on top, and three
tablespoonfuls of molasses poured over.
Bake this one hour, and have hard sauce to eat with it.

Lemon Pudding

1 cup of sugar.
4 eggs.
2 lemons.
1 pint of milk.
1 tablespoonful of sugar.
2 tablespoonfuls of corn−starch.
1 pinch of salt.
Wet the corn−starch with half a cup of the milk, and heat what is left. Stir up the corn−starch well, and when
the milk is hot put it in and stir; then boil five minutes, stirring all the time. Melt the butter, and put that in
with a pinch of salt, and cool it. Beat the yolks of the eggs, and add the sugar, the juice of both lemons, and the grated rind of one, pour into the milk, and stir well; put in a buttered baking−dish and bake till slightly brown. Take it out of the oven; beat the whites of two eggs with a tablespoonful of granulated sugar, and pile lightly on top, and put in the oven again till it is just brown. This is a very nice rule.

Rice Pudding with Raisins

1 quart of milk.
2 tablespoonfuls of rice.
One−third cup of sugar.
1/2 cup seeded raisins.

Wash the rice and the raisins and stir everything together till the sugar dissolves. Then put it in a baking−dish in the oven. Every little while open the door and see if a light brown crust is forming on top, and, if it is, stir the pudding all up from the bottom and push down the crust. Keep on doing this till the rice swells and makes the milk all thick and creamy, which it will after about an hour. Then let the pudding cook, and when it is a nice deep brown take it out and let it get very cold.

Bread Pudding

2 cups of milk.
1 cup soft bread−crumbs.
1 tablespoonful of sugar.
2 egg yolks.
1 egg white.
1/2 teaspoonful vanilla.
1 saltspoonful of salt.
Crumb the bread evenly and soak in the milk till soft. Beat it till smooth, and put in the beaten yolks of the eggs, the sugar, vanilla, and salt, and last the beaten white of the
egg. Put it in a buttered pudding−dish, and stand this in a pan of hot water in the oven for fifteen minutes.
Take it out and spread its top with jam, and cover with the beaten white of the other egg, with one
tablespoonful of granulated sugar put in it, and brown in the oven. You can eat this as it is, or with cream, and you may serve it either hot or cold.
Sometimes you can put a cup of washed raisins into the bread−crumbs and milk, and mix in the other things; sometimes you can put in a cup of chopped almonds, or a little preserved ginger. Orange marmalade is
especially nice on bread pudding.

Orange Pudding
Make just like Lemon Pudding, but use three oranges instead of two lemons. Cabinet Pudding
1 pint of milk.
Yolks of three eggs.
3 tablespoonfuls of sugar.
1 saltspoonful of salt.

Beat the eggs, add the sugar, and stir them into the milk,
which must be very hot but not boiling; stir till it thickens, and then take it from the fire. Put a layer of washed
raisins in the bottom of a mould, then a layer of slices of stale cake or lady−fingers, then more raisins around the edge of the mould, and more cake, till the mould is full. Pour the custard over very slowly, so the cake will soak well, and bake in a pan of water in the oven for an hour. This pudding is to be eaten hot, with any sauce you like, such as Foamy Sauce.
Cut−up figs are nice to use with the raisins, and chopped nuts are a delicious addition, dropped between the layers of the cake.

Cottage Pudding

1 egg.
1/2 cup of sugar.
1/2 cup of milk.
1 1/2 teaspoonfuls of baking−powder.
1 cup of flour.
1 tablespoonful of butter.

Beat the yolk of the egg light, add the sugar and butter mixed, then put in the milk, the flour, the whites of the
eggs beaten stiff, and last of all the baking−powder, and stir it up well. Put in a greased pan and bake nearly
half an hour. If you want this very nice, put in half a cup of chopped figs, mixed with part of the flour.

Serve with Foamy Sauce.

Prune Whips
This was a cooking−school rule which the Pretty Aunt put in, because she said it was the best sort of pudding for little girls to make.
1 tablespoonful of powdered sugar.
2 tablespoonfuls stewed prunes.
White of one egg.

Cook the prunes till soft, take out the stones, and mash the prunes fine. Beat the white of the egg very stiff, mix in the sugar and prunes, and bake in small buttered dishes. Serve hot or cold, with cream.

Junket

1 junket tablet.
1 quart milk.
1/2 cup sugar.
1 teaspoonful vanilla.

Break up the junket tablet into small pieces, and put them into a tablespoonful of water to dissolve. Put the
sugar into the milk with the vanilla, and stir till it is dissolved. Warm the milk a little, but only till it is as
warm as your finger, so that if you try it by touching it with the tip, you do not feel it at all as colder or
warmer. Then quickly turn in the water with the tablet melted in it, stirring it only once, and pour immediately
into small cups on the table. These must stand for half and hour without being moved, and then the junket will
be stiff, and the cups can be put in the ice−box. In winter you must warm the cups till they are like the milk.
This is very nice with a spoonful of whipped cream on each cup, and bits of preserved ginger or of jelly on it.

Strawberry Shortcake
Margaret's mother called this the Thousand Mile Shortcake, because she sent so far for the recipe to the place where she had once eaten it, when she thought it the best she had ever tasted.

1 pint flour.
1/2 cup butter.
1 egg.
1 teaspoonful baking−powder.
1/2 cup milk.
1 saltspoonful of salt.
Mix the baking−powder and salt with the flour and sift all together. The butter should stand on the kitchen
table till it is warm and ready to melt, when it may be mixed in with a spoon, and then the egg, well beaten,
and the milk.

Divide the dough into halves; put one in a round biscuit−tin, butter it, and lay the other half on top, evenly.
Bake a light brown; when you take it out of the oven, let it cool, and then lift the layer apart. Mash the berries, keeping out some of the biggest ones for the top of the cake, and put on the bottom layer; put a small half−cup of powdered sugar on them, and put the top layer on. Dust this over with sugar till it is white, and set the large berries about on it, or cover the top with whipped cream and put the berries on this.

Cake Shortcake

1 small cup sugar.
1/2 cup butter.
1 cup cold water.
1 egg.
2 cups flour.
3 teaspoonfuls baking−powder.
Rub the butter and sugar to a cream; sift the flour and baking−powder together; beat the egg stiff without separating; put the egg with the sugar and butter, add the water and flour in turn, a little at a time, stirring steadily; bake in two layer−tins. Put crushed berries between, and whole berries on top.

Tiny field strawberries make the most delicious shortcake of all.

Peach Shortcake

Make either of the rules above, and put mashed and sweetened peaches between the layers. Slice evenly about four more, and arrange these on top, making a ring of them overlapping all around the edge, and laying them inside in the same way. Sugar well, and serve with whipped cream or a pitcher of plain cream.

Lemon Jelly
1/2 box gelatine.
1/2 cup cold water.
2 cups boiling water.
1 cup sugar.
Juice of three lemons, and three scrapings of the yellow rind.

Put the gelatine into the cold water and soak one hour. Put the boiling water, the sugar, and the scrapings of
the peel on the fire, and still till the sugar dissolves. Take it off the fire and stir in the gelatine, and mix till this
is dissolved; when it is partly cool, turn in the lemon juice and strain through a flannel bag dipped in water
and wrung dry. Put in a pretty mould.
Orange Jelly
Make this exactly as you did the lemon jelly, only instead of taking the juice of three lemons, take the juice of two oranges and one lemon, and scrape the orange peel instead of the lemon peel.

Whipped cream is nicer with either of these jellies.

Prune Jelly

Wash well a cup of prunes, and cover them with cold water and soak overnight. In the morning put them on the fire in the same water, and simmer till so tender that the stones will slip out. Cut each prune in two and sprinkle with sugar as you lay them in the mould; pour over them lemon jelly made by the recipe above, and put on ice. Turn out on a pretty dish, and put whipped cream around.

Sometimes Margaret colored lemon jelly with red raspberry juice, and piled sugared raspberries around the
mould. Lemon jelly is one of the best things to put things with; peaches may be used instead of prunes, in that rule, or strawberries, with plenty of sugar, or bits of pineapple.

Fruit Jelly

Make a plain lemon jelly, as before. Cut up very thin two oranges, one banana, six figs, and a handful of white grapes, which you have seeded, and sweeten them. Put in a mould and pour in the jelly; as it begins to grow firm you can gently lift the fruit from the bottom once or twice.

You can also fill the mould quite full of fruit, and make only half the jelly and pour over. Whipped cream is nice to eat with this.

Coffee Jelly

1/2 box of gelatine.
1/2 cup of cold water.
1 pint strong hot coffee.
3/4 cup sugar.
1/2 pint boiling water.

Put the gelatine in the cold water and soak two minutes, and pour over it the coffee, boiling hot. When it is dissolved, put in the sugar and boiling water and strain; put in little individual moulds, and turn out with whipped cream under each one. Or, set in a large mould, and have whipped cream around it.

Snow Pudding

1/2 box of gelatine.
1 pint of cold water.
3 eggs.
Juice of three lemons.
1/2 cup of powdered sugar.

Pour the water over the gelatine and let it stand ten minutes; then put the bowl over the fire and stir till it is
dissolved, and take it off at once. As soon as it seems nearly cold, beat to a froth with the egg−beater. Beat the whites of the eggs stiffly, and add to the gelatine, with the lemon juice and sugar, and mix well. Put in a
mould and set on ice. Make a soft custard by the rule, and pour around the pudding when you serve it. Velvet Cream
1/4 box of gelatine.
1 pint milk.
2 eggs.
3 tablespoonfuls of sugar.
Small teaspoonful of vanilla.

Put the gelatine in the milk and soak fifteen minutes; put
on the stove and heat till it steams, but do not let it boil; stir carefully often, as there is danger of its burning. Beat the yolks of the eggs with the sugar, and put these in the
custard, and cook till it all thickens and is smooth, but do not boil it. Strain, cool, and add the vanilla, and last fold in the beaten whites of the eggs, and put in a mould on the ice.

Preserved peaches laid around this are very nice, or rich
pineapple, or apricot jam; or a ring of whipped cream, with bits of red jelly, make a pretty border.

Easy Charlotte Russe

1/4 box gelatine.
1/2 pint of milk.
1 pint thick cream.
1/2 cup powdered sugar.
1 small teaspoonful vanilla.

Put the gelatine in the milk and stand on the stove till the gelatine is dissolved, stirring often. Then take it off, and beat with the egg−beater till cold. Beat the cream with the egg−beater till perfectly stiff, put in the sugar and vanilla, and mix with the milk, and set on ice in a mould. When you wish to use it, turn out and put
lady−fingers split in halves all around it.

PUDDING SAUCES

Orange Sauce

3 egg−whites.
1/2 cup powdered sugar.
Juice of 2 oranges.
Grated rind.

Beat the egg−whites very stiff, add the sugar, then the grated orange−peel, then the juice; beat up lightly and serve at once.

Delicious Maple Sauce

2 egg−yolks.
1/4 cup maple syrup.
1/2 cup whipped cream.
Beat the yolks very light, putting in a pinch of salt; put in the syrup and cook till the spoon coats over when you dip it in; then cool and beat in the whipped cream, and serve very cold.
Hard Sauce

Beat together a half−cup of powdered sugar and a half−cup of butter with a fork till both are light and creamy.
Flavor
with a teaspoonful of vanilla and put on the ice to harden.

Foamy Sauce

1/2 cup butter.
1/2 cup boiling water.
1 cup powdered sugar.
1 teaspoonful vanilla.
White of one egg.
Rub the butter and sugar to a cream; add vanilla and beat well. When it is time to serve, beat the egg stiff, stir the boiling water into the sugar and butter, and then put in the egg and beat till foamy, standing it on the stove as you do so, to keep it hot. Serve in the sauce−boat.

Grandmother's Sauce

1 cup sugar.
1/2 cup butter.
Yolks of two eggs.
1/4 cup boiling water.
A dusting of nutmeg.

Cream the butter and sugar, stir in the beaten yolk, and last the boiling water. Beat till foamy, and then dust with nutmeg.

Lemon Sauce

White of one egg.
1/2 cup powdered sugar.
Juice of half a lemon.
Beat the egg, add the sugar and lemon, and beat again. White Sauce
1 tablespoonful of corn−starch.
1/2 cup cold water.
1 cup boiling water.
1/2 cup powdered sugar.
Pinch of salt.
2 whites of eggs.
1 teaspoonful alons extract.

Dissolve the corn−starch in the cold water, and then add the boiling water and sugar and salt, and cook for fifteen minutes, stirring all the time. Take from the fire and fold in the stiffly beaten egg−whites with the flavoring, and beat till perfectly cold. Any flavoring will do for this sauce; pistache is very nice.

Quick Pudding Sauce
1 egg.
1/2 cup powdered sugar.
1 teaspoonful vanilla.
Put the egg in a bowl without separating it and beat till very light; then pour in the sugar very slowly, beating all the time; add the vanilla and serve at once.
This is a very nice sauce, and so simple to make that Margaret learned it among the first of her rules. Ice−creams and Ices
Margaret had a little ice−cream freezer which was all her own, and held only enough for two little girls to eat at a tea−party, and this she could pack alone. When she made ice−cream for all the family she had to use the larger freezer, of course, and this Bridget helped her pack. But the same rule was used for either the large one or the small. First break up the ice in a thick bag with a hammer until the pieces are as large as eggs, and all about the same size. Then put two big bowls or dippers of this into a tub or pail, and add one bowl or dipper of coarse salt, and so on, till you have enough, mixing it well with a long−handled spoon. Put the freezer in its pail and put the cover on; then fill the space between with the ice and salt till it is full, pressing it down as you work. Let it stand now in a cool place, till you know the inside is very cold, and then wipe off the top carefully and pour in the cream, which must be very cold, too. Put on the top and turn smoothly and slowly till it is stiff, which should be fifteen minutes. Then draw off the water from the pail, wipe the top of the cover again, so no salt can get in, and take out the dasher, pushing the cream down with a
spoon from the sides and packing it firmly. Put a cork in the hole in the cover, and put it on tightly. Mix more ice with a little salt; only a cupful to two bowls this time, and pack the freezer again up to the top. Wring out a heavy cloth in the salty water you drew off the pail, and cover it over
tightly with this, and then stand in a cool, dark place till you need it; all ice−creams are better for standing two
hours.
Plain Ice−cream
3 cups of cream.
1 cup of milk.
1 small cup of sugar.
2 teaspoonfuls vanilla.
Put the cream, milk, and sugar on the fire, and stir till the sugar dissolves and cream just wrinkles on top; do not let it boil. Take it off, beat it till it is cold, add the vanilla, and freeze.

French Ice−cream
1 pint of milk.
1 cup of cream.
1 cup of sugar.
4 eggs.
1 tablespoonful vanilla.
1 saltspoonful of salt.

Put the milk on the fire and let it just scald or wrinkle.
Beat the yolks of the eggs, put in the sugar, and beat again; then pour the hot milk into these slowly, and the salt, and put it on the fire in the double boiler and let it cook to a nice thick cream. (This is a plain boiled
custard, such as you made for floating island.) Take it off and let it cool while you beat the whites of the eggs stiff, and then the cup of cream.
Put the eggs in first lightly when the custard is entirely cold, and then the whipped cream last, and the vanilla, and freeze.

Coffee Ice−cream
Make either of these creams, and flavor with half a cup of strong coffee in place of vanilla. Chocolate Ice−cream
Make plain ice−cream; melt two squares of chocolate in a little saucer over the teakettle. Mix a little of the
milk or cream with this, and stir it smooth, and then put it in with the rest. You will need to use a large cup of sugar instead of a small one in making this, as the chocolate is not sweetened.
Peach Ice−cream
Peel, cut up, and mash a cup of peaches. Make plain ice−cream, with a large cup of sugar, and when it is cold stir in the peaches and freeze.

Strawberry Ice−cream
Mix a large cup of berries, mashed and strained carefully so that there are no seeds, with the ice−cream, and
freeze.

The Easiest Ice−cream of All−−Vanilla Parfait

1 cup of sugar.
1 cup of water.
Whites of three eggs.
1 pint of cream.
1 teaspoonful vanilla.

Put the sugar and water in a nice enamelled saucepan and cook it without stirring. You must shake the pan
often to prevent its burning, but if you stir it, it will make it sugary. After about five minutes hold your spoon
up in the air and drop one drop back into the saucepan; if a little thread is made which blows off to one side, it
is done, but if not you must cook till it does. If your fire is very hot it may make the thread in less time, so try
it every few moments. Have the whites of your eggs beaten very stiff, and slowly pour the syrup into them,
beating hard with a fork all the time. You must keep on beating till this is cold. Have ready a pint of thick
cream, whipped very stiff, either with a Dover egg−beater, or in a little tin cream−churn, and when the egg is
cold, mix the two lightly and put in the vanilla. If you have a mould with a tight cover, put it in this, but if not,
take a lard−pail; cover tightly, and stand in a pail on a layer of ice and salt, mixed just as for freezing
ice−cream, and pile more ice and salt all over it, the more the better. Let this stand five hours, or four will do,
if necessary, and turn the cream on a pretty dish. After you have made this once it will seem no trouble at all
to make it.
If your mother would like a change from this recipe sometimes, try putting in the yolks of the eggs, well beaten, with the cream, and use some other flavoring.

Lemon Ice

1 quart of water.
4 lemons.
2 1/2 cups sugar.
1 orange.
Boil the sugar and water for ten minutes; strain it and add the juice of the lemons and orange; cool and freeze. Orange Ice
1 quart of water.
6 oranges.
1 lemon.
2 1/2 cups sugar.
Prepare exactly as you did lemon ice.
Strawberry Ice
1 quart of water.
2 1/2 cups sugar.
1 1/2 cups strawberry juice, strained. Prepare like lemon ice.

Raspberry Ice

1 quart of water.
2 1/2 cups sugar.
1 1/2 cups raspberry−juice, strained. Prepare like lemon ice.

Peach Surprise

1 quart of peaches cut up in small bits.
2 cups of sugar.
Whites of five eggs.

Do not beat the eggs at all; just mix everything together and put in the freezer and stir till stiff; this is very delicious, and the easiest thing to make there is.
When Margaret wanted to make her own freezer full of ice−cream, she just took a cup of cream and heated it with the sugar,
and when it was cold put in three drops of vanilla and froze it.

CAKE
Next after the ices in her book, Margaret found the cake to eat with them, and first of all there was a rule for some little cakes which the smallest girl in the neighborhood used to make all alone.

Eleanor's Cakes
1/4 cup of butter.
1/2 cup of sugar.
1/4 cup of milk.
1 egg.
1 cup flour.
1 teaspoonful baking−powder.
1/2 teaspoonful of vanilla.
Rub the butter and sugar to a cream, beat the egg light without separating, and put it in next; then the milk, a little at a time; mix the baking−powder with the flour and stir in, and last the vanilla. Bake in small scalloped tins, and fill each one only half−full.

Grandmother's Little Feather Cake

1 cup of sugar.
2 tablespoonfuls soft butter.
1 egg.
1/2 cup milk and water mixed.
1 1/2 cups sifted flour.
1 teaspoonful baking−powder.
Rub the butter and sugar to a cream. Beat the yolk of the egg stiff and put that in; then add part of the milk and water, and part of the flour and baking−powder, which has been sifted together; next the vanilla, and last the stiff whites of the eggs, not stirred in, but just lightly folded in. If you put them in heavily and roughly, cake will always be heavy. Bake this in a buttered biscuit−tin, and cut in squares when cold. It is nice covered with caramel or chocolate frosting.

Domino Cake

Make this feather cake and pour it into two pans, so that the bottom shall be just covered, and bake it quickly. When it is done, take it out of the pans and frost it, and while the frosting is still a little soft, mark it off into dominoes. When it is entirely cold, cut these out, and with a clean paint−brush paint little round spots on them with a little melted chocolate,
to exactly represent the real dominoes. It is fun to play a game with these at a tea−party and eat them up afterwards.
Margaret's Own Cake
Margaret's mother named this cake for her, because she liked it so much to make it and to eat it. It is a very nice cake for little girls.

5 eggs.
1 cup granulated sugar.
1 cup of flour.
1 pinch of salt.
1/2 teaspoonful of lemon−juice, or vanilla.
Separate the eggs, and beat the yolks very light and foamy; then put in the sugar which you have sifted, a little at a time, and the flour in the same way, but put them in in turn, first sugar, then flour, and so on. Then put in the flavoring, and last fold in the whites of the eggs, beaten very stiff. Bake in a buttered pan.

Sponge Cake

4 eggs.
1 cup powdered sugar.
1 cup sifted flour.
1 level teaspoonful baking−powder.
Juice of half a lemon.

Separate the yolks and whites of the eggs and beat them both very light. Mix the sugar in the yolks and beat
again till they are very foamy; then put in the stiff whites, and last the flour, sifted with baking−powder; then the lemon−juice. Bake in a buttered biscuit−tin. You can frost and put walnut−halves on top.

Velvet Cake
This is a large cake, baked in a roasting−pan; it is very light and delicious, and none too large for two luncheons, or for a picnic.

6 eggs.
2 cups of sugar.
1 cup of boiling water.
2 1/2 cups of flour.
3 teaspoonfuls of baking−powder.
Put the yolks of the eggs in a deep bowl and beat two minutes; then put in the sugar, and beat ten minutes, or fifteen, if you want it perfect. Put in the water, a little at a time, and next the stiffly beaten whites of the eggs. Mix the baking−powder and flour, put these in next, and add the flavoring last. This is a queer way to mix the cake, but it is right.

Easy Fruit−cake

Margaret's Other Aunt begged to have this in the book, because she said it was so simple any little girl could make it, and all the family could help eat it, as they were especially fond of fruit−cake.

1 cup butter.
1 cup sugar.
1 cup molasses.
1 cup milk.
1 cup currants.
1 cup raisins.
1 egg.
1 teaspoonful soda.
2 teaspoonfuls mixed spices.
3 cups flour.
Wash and dry the currants. Buy the seeded raisins and wash these, too, and then chop them. Cream the butter and sugar, add the egg beaten well without separating, then the molasses with the soda stirred in it, then the milk, then the cinnamon and cloves. Measure the flour, and then take out a half−cup of it, and stir in the
raisins and currants, to keep them from going to the bottom of the cake when it is baked. Stir these in, add the rest of the flour, and beat well. Bake in two buttered bread−pans.

Layer Cake

1 cup sugar.
1/2 cup water.
2 eggs.
2 teaspoonfuls baking−powder.
1/2 cup butter.
2 1/2 cups flour.
Teaspoonful vanilla.

Rub the butter to a cream in a deep bowl, and put in the sugar a little at a time, and rub this till it, too, creams.
Then put in the beaten yolks of the eggs, and then the water. Beat the egg−whites well, and fold in half, then
add the flour, in which you have mixed and sifted the baking−powder, and then put in the vanilla and the rest
of the eggs.

Divide in two layers, or in three if the tins are small, and bake till a light brown.

FILLING FOR LAYER CAKES

Nut and Raisin Filling
Make the rule for plain icing, and add a half−cup of chopped raisins mixed with half a cup of chopped almonds or English walnuts.

Fig Filling
Mix a cup of chopped figs with the same icing.
Marshmallow Filling
Chop a quarter of a pound of marshmallows; put them over the teakettle to get soft; make a plain icing and beat them in.

Maple Filling

2 cups maple syrup.
Whites of 2 eggs.

Boil the syrup slowly till it makes a thread when you hold it up; then add it slowly to your beaten egg−whites, beating till cold.

Orange Filling

1 cup powdered sugar.
1 tablespoonful boiling water.
Grated rind of 1 orange.
1 tablespoonful orange−juice.

Put the sugar in a bowl, add the rind, then the water and juice, and spread at once on the cake. This icing must be very thick when made, and if is seems thin put in more sugar.

Caramel Filling

2 cups brown sugar.
1/2 cup cream or milk.
Butter the size of an egg.
1/2 teaspoonful vanilla.
Mix all together and cook till it is smooth and thick. Plain Icing
Put the white of one egg into a bowl with a half−teaspoonful of water, and beat till light. Then stir in a cup of
sifted powdered sugar, and put on the cake while that is still warm, and smooth it over with a wet knife. Chocolate Icing
Melt one square of Baker's chocolate in a saucer over the teakettle, and put in two tablespoonfuls of milk and stir till smooth. Add two tablespoonfuls of sugar and a small half−teaspoonful of butter, and stir again. Take it off the stove and put it on the cake while both are warm.

Caramel Icing

1/2 cup of milk.
2 cups brown sugar.
Butter the size of an egg.
1 teaspoonful of vanilla.

Mix the butter, sugar, and milk, and cook till it is smooth and thick, stirring all the time and watching it
carefully to see that it does not burn; take it off and put in the vanilla, and spread while warm on a warm cake.

Doughnuts
Margaret's mother did not approve of putting this rule in her cook−book, because she did not want Margaret ever to eat rich things; but her grandmother said it really must go in, for once in awhile very nice doughnuts would not hurt anybody.
1 1/2 cups of sugar.
1/2 cup of butter.
3 eggs.
1 1/2 cups of milk.
2 teaspoonfuls baking−powder.
Pinch of salt.

Put in flour enough to make a very soft dough, just as soft as you can handle it. Mix, and put on a slightly
floured board and make into round balls, or roll out and cut with a cooky cutter with a hole in the centre. Heat
two cups of lard with one cup of beef suet which you have melted and strained, and heat till it browns a bit of
bread instantly. Then drop in three doughnuts,−−not more, or you will chill the fat, −−and when you take
them out dry on brown paper. It is much better to use part suet than all lard, yet that will do if you have no
suet in the house.

Oatmeal Macaroons

These little cakes are so like real macaroons that no one
who had not seen the recipe would guess how they were made.

2 1/2 cups rolled oats.
2 1/2 teaspoonfuls baking−powder.
1/2 teaspoonful salt.
3 even tablespoonfuls butter.
1 cup sugar.
3 eggs, beaten separately.
1 teaspoonful vanilla.

Cream the butter, add the sugar and well beaten egg−yolks,
then the oatmeal, salt, and baking−powder, then the vanilla, and last the whites of the eggs. Drop in small bits, no larger than the end of your finger, on a shallow pan, three inches apart. Bake in a very slow oven till
brown, and take from the pan while hot.

Peanut Wafers

1 cup of sugar.
1/2 cup of butter.
1/2 cup of milk.
1/2 teaspoonful soda.
2 cups of flour.
1 cup chopped peanuts.

Cream the butter and sugar, put the soda in the milk and stir well, and put this in next; add the flour and beat well. Butter a baking−pan and spread this evenly over the bottom, and then spread the peanuts over all. Bake till a light brown.

Tea−party Cakes

2 squares of Baker's chocolate.
1 teaspoonful of sugar.
Bit of butter the size of a pea.

Melt the chocolate over the teakettle and stir in the sugar and butter and a couple of drops of vanilla, if you
like.
Take little round crackers, and with a fork roll them quickly in this till they are covered; dry on buttered paper. You can also take saltines, or any long, thin cracker, and spread one side with the chocolate.
Almond Strips

White of 1 egg.
1 cup chopped almonds.
2 tablespoonfuls powdered sugar.

Beat the egg just a little and put in the sugar and almonds; spread on thin crackers, and brown in the oven with the door open.

PIES

General Rule

Margaret's mother did not like her to eat pie, but she let
her learn how to make it, and once in awhile she had a small piece. Here is her rule:

1 pint of flour.
1/4 cup of butter.
1/4 cup lard, 1 teaspoonful salt.
1/2 cup ice−water.
Put the flour, butter, lard, and salt in the chopping−bowl and chop till well mixed. Then add the water, a little
at a time, turning the paste and chopping till smooth, but never touching with the hand. Put a very little flour
on the pastry−board and lift the crust on this, and with a floured rolling−pin lightly roll it out once each way;
fold it over and roll again, and do this several times till the crust looks even, with no lumps of butter showing anywhere. Put it on a plate and lay it in the ice−chest for at least an hour before you use it.
Pie−crust will never be light and nice if you handle it. Do not touch it with your fingers unless it is really necessary. When you use it, get everything ready for the pie first, and then bring out the crust, roll quickly, and spread over the pie.

In putting the pie in the pan, cut the bottom piece a little larger than you want it, as it will shrink. Sprinkle the tin with flour, lay on the crust, and after it has been fitted evenly, and is not too tight, cut off the edge. Put a narrow strip of paste all around the edge, and press it together; if you wet it with a little water it will stick. If you wish to be sure the filling of the pie will not soak into the under crust,
brush that over with beaten white of egg. After you put in the filling, fold your top crust together and cut some
little shutters to let out the steam. Put on the cover, wet the edges so they will stick together, and pinch evenly.

Deep Apple Pie, or Apple Tart

Fill a baking−dish with apples, peeled and cut in slices.
Sprinkle with flour, cinnamon, and plenty of sugar, about half a cup. Put in the oven and bake till the apples are soft, and then cool, put on the crust, and bake till brown. Serve powdered sugar and rich cream with this. All pies cooked in a baking−dish, with no crust on the bottom or sides of the dish, are called tarts by the English. They are the best kind of pie.

Peach Pie
Line a pie−plate with crust, lay in the peaches, peeled and sliced, sprinkle with flour, and then cover with
sugar; put on a top crust, cut some little slits in it to let out the steam, and cook till brown. Or, make a deep
peach tart.

French Peach Pie
Put the crust in the pie−pan as before; boil a cup of sugar with two tablespoonfuls of water till it threads. Lay quarters of peaches in the paste, around and around, evenly, no one on top of the other. Break ten
peach−stones and arrange evenly on top; the pour the syrup over, and put a few narrow strips of crust across the pie, four each way, and bake.

Pumpkin Pie

1 small pumpkin.
2 1/2 cups of pulp.
2 cups of milk.
1 tablespoonful molasses.
2 eggs.
1 teaspoonful each of salt, ginger, cinnamon, and butter. 2 heaping tablespoonfuls of sugar.
Cut the pumpkin in small pieces and take out the seeds and
remove the peel. Put the good part over the kettle and steam it till it is tender, keeping it covered. Then you
take off the cover, and stand the steamer you have cooked it in on the back of the stove, till the heat makes the pumpkin nice and dry. Then mash it and put it through the colander. While it is warm, mix in everything in the rule except the eggs; let it cool, and put these in last, beating them till light. Line the pie−tin with crust, and pour in the filling and bake. This rule is a very nice one; it makes two pies.
Cranberry Pie

Cook a quart of cranberries till tender, with a small cup of water; when they have simmered till rather thick,
put in a
heaping cup of sugar and cook five minutes more. When as
thick as oatmeal mush, take them off the fire and put through the colander; line a tin with crust, fill with
berries, put strips of crust across, and bake. A nice plan is to take half a cup of raisins and a cup of cranberries
for a pie, chopping together and cooking with water as before, adding a sprinkling of flour and a little vanilla
when done.

Orange Pie

1 orange.
1 cup of water.
1 small cup of sugar.
2 teaspoonfuls corn−starch.
Butter the size of a hickory−nut.
Yolk of one egg.
Grate the rind of the orange, and then squeeze out the juice. Beat the yolk of the egg, add the water, with the corn−starch stirred in, orange juice and rind and butter, and cook till it grows rather thick. Bake your crust first; then bake the
orange filling in it; then beat the white of your egg with a tablespoonful of granulated sugar, and put over it and brown. This is an especially nice rule.

Lemon Pie

Make exactly as you did the orange−pie, but put in a good−sized cup of sugar instead of a small one, with a lemon in place of the orange.

Tarts

Whenever Margaret made pie she always saved all the bits of the crust and rolled them out, and lined
patty−pans with them and baked them. She often filled them with raw rice while they baked, to keep them in
shape, saving the rice when they were done. She filled the shells with jelly, and used the tarts for lunch.

CANDY

Margaret did not wait till she reached the recipes for candy at the back of her book before she began to make it. She made it all the way along, whenever another little girl came to
spend the afternoon, or it was such a rainy day that she could not go out. Nearly always she made molasses
candy, because it was such fun to pull it, and she used the same rule her mother used when she was a little
girl.

Molasses Candy

2 cups New Orleans molasses.
1 cup white sugar.
1 tablespoonful butter.
1 tablespoonful vinegar.
1 small teaspoonful soda.
Boil hard twenty minutes, stirring all the time, and cool in shallow pans. If you double the rule you must boil the candy five minutes longer.
The best thing about this candy is that it does not stick to the fingers, if you let it get quite cool before touching it, and pull it in small quantities. Do not put any butter on
your fingers, but work fast.

Maple Wax

Boil two cups of maple syrup till it hardens when dropped in cold water. Fill a large pan with fresh snow,
pack well; keep the kettle on the back of the stove, where the syrup will be just warm, but will not cook, and fill a small pitcher with it, and pour on the snow, a little at a time. Take it off in small pieces with a fork. If there is no snow, use a cake of ice.

Peanut Brittle

Make the molasses candy given above, and stir in a large cup of shelled peanuts just before taking it from the fire. Put in shallow, buttered pans.

Peppermint Drops

1 cup sugar.
2 tablespoonfuls of water.
3 teaspoonfuls of peppermint essence.
Boil the sugar and water till when you drop a little in water it will make a firm ball in your fingers. Then take it off the fire and stir in the peppermint, and carefully drop four drops, one exactly on top of another, on a buttered platter. Do not put these too near together.

Pop−corn Balls

Make half the rule for molasses candy. Pop a milk−can full of corn, and pour in a little candy while it is hot; take up all that sticks together and roll in a ball; then pour in more, and so on.

Maple Fudge

3 cups brown sugar.
2 cups maple syrup.
1 cup of milk.
1/2 cup of water.
Butter the size of an egg.
1 cup English walnut meats, or hickory−nuts.
Boil the sugar and maple syrup till you can make it into a very soft ball when you drop it in water; only half as hard as you boil molasses candy. Then put in the milk, water, and butter, and boil till when you try in water it makes quite a firm ball in your fingers. Put in the nuts and take off the fire at once, and stir till it begins to sugar. Spread it quickly on buttered pans, and when partly cool mark in squares with a knife.

Chocolate Fudge
1 cup of milk.
1 cup of sugar.
1 pinch of soda.
3 squares Baker's chocolate.
Butter the size of an egg.
Put the soda in the milk and scrape the chocolate. Mix all together until when you drop a little in water it will make a ball in your fingers. Take off the fire then, and beat until it is a stiff paste, and then spread on a
buttered platter. Sometimes Margaret added a cup of chopped nuts to this rule, putting them in just before she took the fudge off the fire.

Cream Walnuts

2 cups of light brown sugar.
Two−thirds cup of boiling water.
1 small saltspoonful of cream of tartar.
1 cup chopped walnuts.

Boil till the syrup makes a thread, then cool till it begins to thicken, and stir in the walnuts and drop on buttered paper.

Cream Made from Confectioners' Sugar

Take the white of one egg, and measure just as much cold water; mix the two well, and stir stiff with
confectioners' sugar; add a little flavoring, vanilla, or almond, or pistache, and, for some candies, color with a tiny speck of fruit paste.
This is the beginning of all sorts of cream candy.

Candy Potatoes

Make the plain white candy just given, and to it add a tablespoonful of cocoanut, and flavor with vanilla. Make into little balls, rather long then round, and with a fork put eyes in them like potato eyes. Roll in cinnamon. These candies are very quickly made, and are excellent for little girls' parties.

Chocolate Creams

Make the cream candy into balls, melt three squares of Baker's chocolate; put a ball on a little skewer or a
fork,
and dip into the chocolate and lay on buttered paper.

Nut Candy
Chop a cup of almonds and mix with the cream candy; make into bars, and when cold cut in slices. Walnut Creams
Press two walnut halves on small balls of cream candy, one on either side. Creamed Dates
Wash, wipe, and open the dates; remove the stones and put a small ball of cream candy into each one. Butter Scotch
3 tablespoonfuls sugar.
3 tablespoonfuls of molasses.
2 tablespoonfuls of water.
1 tablespoonful of butter.
1 saltspoonful of soda.

Boil all together without stirring till it hardens in water; then put in a small teaspoonful of vanilla and pour at once on a buttered platter. When hard break up into squares.

Pinoche

1 cup light brown sugar.
1 cup cream.
1 cup walnuts, chopped fine.
Butter the size of a walnut.
1 teaspoonful vanilla.

Cook the sugar and cream till it makes a ball in water; then put in the butter, vanilla, and nuts, and beat till creamy and spread on a platter.

Betty's Orange Candy

Betty was Margaret's particular friend, so this was her favorite rule:

2 cups sugar.
Juice of one orange.
Boil till it hardens in water, and then pull it.
Creamed Dates, Figs, and Cherries
Make the plain cream candy, as before; wash the dates well, open at one side, and take out the stones and press in a ball of the candy; leave the side open. You can sprinkle with
granulated sugar if you choose.
Cut figs in small pieces, and roll each piece in the cream candy till it is hidden.
For the cherries, color the cream candy light pink and make into little balls. On top of each press a candied
cherry.

Dates with Nuts

Wash and wipe the dates dry, and take out the stones. Put half an English walnut in each and press the edges together; roll in granulated sugar. Small figs may be prepared in the same way.

MARGARET'S SCHOOL LUNCHEONS

As Margaret had to take her luncheon to school with her sometimes, she had to learn how to make a good many kinds of sandwiches, because she soon grew tired of one or two sorts.

Cut the bread very thin and spread lightly with butter, and after they are done trim off the crusts neatly, not
taking off all the crust, but making the two pieces even. For plain meat sandwiches, chop the meat very fine,
sprinkle with salt, and spread on the bread; if it is too dry, put in a very little cream as you chop the meat.

Egg Sandwiches
Make a very little French dressing,−−about a teaspoonful of oil, a sprinkling of salt, and four drops of lemon juice, or vinegar. Chop a hard−boiled egg very fine, mix with the dressing, and spread.

Lettuce Sandwiches
Spread the bread, lay on a lettuce−leaf and cover with French dressing, or with mayonnaise. These sandwiches are about the best for school, as they do not get dry.

Celery Sandwiches
Chop the celery fine, mix with a French or mayonnaise dressing, and spread. Olive Sandwiches
Chop six olives fine, mix with a tiny bit of mayonnaise and spread. Chicken and Celery Sandwiches
Mix chopped celery and chopped chicken, as much of one as the other, wet with French or mayonnaise dressing and spread.

Nut Sandwiches

Chop the nuts fine and add just enough cream to moisten; sprinkle with salt and spread.

Sardine Sandwiches

Scrape off all the skin from the sardines, and take out the bones and drain them by laying them on brown paper; mash them with a fork, and sprinkle with lemon juice, and spread.

Tomato and Cheese Sandwiches

Slice a small, firm tomato very thin indeed, and take out all the seeds and soft pulp, leaving only the firm part; put one slice on the bread, and one thin shaving of cheese over it, and then put on bread. A slice of tomato with a spreading of mayonnaise makes a nice sandwich.

Cream Cheese and Nut Sandwiches

Spread thin Boston brown bread with just a scraping of butter, then spread with cream cheese and cover with nuts; this is a delicious sandwich.

Sweet Sandwiches
All jams and jellies make good sandwiches, and fresh dates, chopped figs, and preserved ginger are also nice. Some of Margaret's School Luncheons
1. Two Boston brown bread, cream cheese, and nut sandwiches, and two white bread and jam; a little
round cake; a pear.
2. Two chopped ham sandwiches, two with whole wheat bread and peanut−butter; a piece of
gingerbread; a peach.
3. Two whole wheat−bread and chopped egg sandwiches with French dressing; two crackers spread with
jam; three thin slices of cold meat, salted; a cup custard; an apple.
4. Two whole wheat sandwiches spread with chopped celery and French dressing, two of white bread
and sardines; three gingersnaps; three figs.
5. Three sandwiches of white bread filled with cooked oysters, chopped fine, one of whole wheat with
orange marmalade; a few pieces of celery, salted, a spice cake; a handful of nuts.
6. Four sandwiches, two of minced chicken moistened with cream, two of whole wheat and chopped olives; a little jar of apple−sauce; gingerbread.
7. Two date sandwiches, two of chopped cold meat; sugar cookies; three olives; an orange.
8. Two fig sandwiches, two whole wheat with chopped celery and French dressing; a devilled egg; a
little scalloped cake; an apple.
9. Three lettuce sandwiches, one with brown sugar and butter; three tiny sweet pickles; ginger cookies;
fresh plums.

Foreign Dishes for Your Thanksgiving

2009-10-20T18:16:00.000-07:00

1.−−Austrian Goulasch.

Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled
onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.

2.−−East India Fish.
Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew−pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard−boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.

3.−−English Gems.

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1
large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of
currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover
with chocolate icing.
4.−−Turkish Pudding.

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of
pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well
together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped
cream.

5.−−Chinese Chicken.
Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan.
Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with
hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded
pineapple.

6.−−Scotch Scones.

Sift 1−1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well−floured baking−board and roll 1 inch thick. Cut with a round cake−cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter.

7.−−Egyptian Meat Balls.

Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry−powder; add 2 stalks of
chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of
bread−crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato−sauce.
8.−−Austrian Potato Dumplings.
Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot with cooked fruit.

9.−−Belgian Rice Dessert.

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread−crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.

10.−−Bavarian Pear Pudding.
Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of
sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour;
mix well, and form into a large ball. Then peel 1 quart of pears. Cut in half, and lay in a large saucepan a layer
of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears
and pour over all 3
tablespoonfuls of syrup. Fill with cold water and boil half an hour; then bake three hours and serve hot.

11.−−French Pineapple Bisque.

Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses.

12.−−Russian Pancakes.

Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of
caviare. Sprinkle with minced shallots, cayenne pepper and lemon−juice. Roll up and serve hot as possible.

13.−−Egyptian Cabbage.

Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a buttered baking−dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven until done. Baste often with butter and serve hot.

14.−−Madras Baked Fish.

Season a fish with salt, pepper, some grated green ginger and curry−powder. Place in a baking−pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley. Pour over some water and hot melted butter; sprinkle with flour and bake until done. Garnish with sliced lemon and parsley.

15.−−Norwegian Salad.
Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper. Cover with a plain salad dressing.

16.−−Dutch Eggs.

Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions.
Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon−juice. Serve as hot as possible on toast.

17.−−Bavarian Wine Soup.

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of
half a lemon. Let come to a boil; then stir in the yolks of 2 well−beaten eggs. Do not boil again. Serve hot
with biscuits.

18.−−English Stuffed Goose.

Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose
with the whole apples. Put in the baking−pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of
butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples.

19.−−Vienna Peach Torte.

Make a rich pie−dough; then line a pie−dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a
moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes.

20.−−Egyptian Meat−Pie. Line a large baking−dish with pie−dough. Have ready 1/2 pound of calf's liver chopped, and 1/2 pound of
fresh pork chopped fine. Season highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion chopped and 1/2 can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mixture and cover with the dough. Let bake until done and serve hot.

21.−−Russian Boiled Fish.
Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with
lemon−slices and olives.

22.−−Spanish Cake.

Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of
flour with 2 teaspoonfuls of baking−powder and stir together with 1 cup of milk. Add the whites of eggs,
beaten to a stiff froth with a pinch of salt. Flavor with rose−water. Bake in a moderate oven until done.

23.−−Vienna Stewed Carrots.

Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of
flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper. Simmer ten minutes and serve hot.

24.−−Russian Fish−Roll.
Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. Then make a rich pie−paste and roll out very thin. Fill with the mixture and make into a roll. Sprinkle with bits of butter and let bake until brown. Serve hot with wine−sauce.

25.−−India Curried Eggs.

Cut hard−boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4
cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry−powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley.

26.−−Codfish a la Lyonnaise.

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and simmer ten minutes and serve hot.

27.−−Jewish Crebchen Soup.
Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough.
Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with
minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have
ready some soup stock; when boiling, add the crebchen and let boil until done. Serve with the soup.

28.−−French Veal Soufflé.

Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking−dish and bake twenty minutes. Serve at once.

29.−−Belgian Potato Salad.
Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper. Then mix the yolks of 2 hard−boiled eggs with 1 tablespoonful of olive−oil. Add to the salad with 2
tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.

30.−−Polish Stewed Tongue.

Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a
chopped onion; let brown. Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold.

31.−−Rissotto (ITALIAN).

Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes; then pour over some highly seasoned tomato−sauce, and serve hot with fried veal chops.

1.−−Oriental Canapes.
Take some lobster or crab−meat and pound in a mortar. Mix with 1 tablespoonful of butter; season with salt
and pepper, a pinch each of mustard, cayenne, nutmeg and curry−powder and moisten with
lemon−juice. Cut small rounds of toasted bread; scoop out some of the centre; fill with the mixture and cover
with a curry sauce. Sprinkle with fine bread−crumbs and let bake in the oven a few minutes. Serve hot.

2.−−Haggis (SCOTCH).

Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple−sauce.

3.−−Austrian Braised Tongue.

Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of
bacon; sprinkle with paprica; lay in a baking−pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven. Baste often with the sauce. Serve hot, and pour over the sauce; garnish with parsley.

4.−−Russian Omelet.

Chop 2 shallots with a little parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon−juice; season to taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an
omelet−pan with hot butter until done. Put the mixture in the centre; turn in the ends and serve at once.

5.−−Madras Potato Curry.
Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of
grated cocoanut, 1 teaspoonful of curry−powder and 1 cup of milk, salt and cayenne pepper to taste. Let boil
up. Add the sliced potatoes and a sprig of parsley chopped. Let simmer a few minutes and serve hot.

6.−−Swiss Baked Eggs.

Melt 1 ounce of butter in a baking−pan; then cover the bottom of the pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.

7.−−Jewish Stewed Shad.

Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion, 1 bay−leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2 cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown sugar and a pinch of cinnamon. Let boil until done and pour over the fish. Garnish with sliced lemon and sprigs of parsley and serve cold.

8.−−Bombay Spinach.
Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry−powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish
with croutons.

9.−−Spanish Fricasseed Shrimps.

Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of tomatoes. Let fry; then stir in 1
tablespoonful of flour; add 1/2 cup of water; let boil; add 1 quart of shrimps, salt, pepper and parsley. Let all cook twenty minutes. Stir in the yolk of an egg. Remove from the fire. Put some boiled rice on a platter; add the shrimps and pour over the sauce. Serve very hot.

10.−−Irish Baked Potatoes.

Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter. Put in a
well−buttered baking−dish a layer of the potatoes and a layer of fried bread−crumbs until dish is full. Moisten with beaten eggs, well seasoned with salt and pepper, and 3 tablespoonfuls of milk. Put in the oven to brown. Serve with boiled fish.

11.−−Russian Stewed Chicken.

Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper. Then add some small whole onions, some cauliflower, mushrooms and 1 cup of French peas. Let all cook until tender; then serve hot on a large platter.

12.−−Dutch Baked Mackerel.

Place the mackerel in a baking−dish; sprinkle with pepper and chopped parsley. Cover with fried
bread−crumbs and bits of butter, and moisten with cream. Then bake until brown on top and serve hot with stewed potatoes.

13.−−Polish Roast Mutton.

Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking−pan with 1 sliced onion, 2
celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay−leaf, a sprig of thyme and a few peppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredge with flour and let bake in a hot oven. Baste often with the sauce in the pan until nearly done; then add 1 pint of sour cream and let bake until done. Thicken with flour; boil up and pour over the roast.

14.−−Italian Sugar Cakes.

Beat 1−1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and
nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well−buttered cake−tins until done; then cover with a thin icing.

15.−−Oriental Stewed Prawns.

Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry−powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.

16.−−Swiss Steak.

Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato−sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.

17.−−Berlin Herring Salad.

Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the
herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a
hard−boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a
little lemon−juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon.

18.−−German Lentil Soup.
To 1 gallon of soup stock, add 1 quart of lentils. Let boil until lentils are soft, with 1 sliced onion. Then add
some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter.

19.−−French Spiced Venison.

Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking−pan. Pour over a cup of melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly.

20.−−Spanish Mushrooms.

Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6 shallots and 1 clove of garlic chopped
fine, some parsley and thyme and the mushrooms. Let all fry a few minutes; then add the mushroom liquor
and 2 tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot on slices
of toast.

21.−−Vienna Noodle Pudding.

Boil some fine noodles in salted water for ten minutes; let drain. Beat the yolks of 5 eggs with 1 cup of
pulverized sugar and mix with the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a well−buttered pudding−dish and bake until brown. Serve hot with lemon sauce.

22.−−Dutch Sweet Potato Puff.
Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, 1 cup
of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon−juice. Beat the
whites with a pinch of salt to a stiff froth; add to the potatoes and put in a well buttered baking−dish and bake.
Serve hot.

23.−−Spaghetti (ITALIAN).

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done. Serve hot.

24.−−Russian Beet Soup.

Boil 5 medium−sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed with a teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons.

25.−−Boulettes.

Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of parsley. Add 1 tablespoonful of lemon−juice,
2 tablespoonfuls of melted butter. Season highly with salt, black pepper and a pinch of cayenne. Mix with 1
egg and form into balls; roll in flour and fry in deep hot lard until brown. Serve hot with tomato−sauce.

26.−−Baden Stewed Lentils.

Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter. Add 1 chopped onion and stir in 1
tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with
bread−crumbs fried in butter until brown.

27.−−Duck aux Champignons.

Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks, 1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet chopped. Cover and brown a few minutes; add 1 cup of water and stew until tender. Then add 1/2 can of mushrooms and 1 glass of claret and let simmer until done.

28.−−Hungarian Beef Stew.

Cut beef into small pieces. Heat some dripping in a saucepan; add the meat, salt and black pepper; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2 teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the sauce with flour, mixed in 1/2 cup of milk. Let cook a few minutes and serve hot.

1.−−Chicken Chop Suey (CHINESE).
Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of stock. Add 1/4 cup of Chinese sauce; cover and let simmer until tender. Thicken the sauce with flour; add 2 tablespoonfuls of cream and chopped parsley. Serve hot on a platter with boiled rice.

2.−−Jewish Shallét.

Line a well−buttered pudding−dish with a rich pie−paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover with a layer of the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of butter. Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter. Let bake in a moderate oven until done.

3.−−Russian Relish.
Cut some slices of brown bread into fingers half an inch thick; spread with butter. Mix some Russian caviare with lemon−juice to taste and a tablespoonful of finely chopped shallots. Spread the fingers with the mixture and place an oyster in the centre of each. Sprinkle with salt and a pinch of paprica. Serve. Garnish with thin slices of lemon and parsley.

4.−−Dutch Stuffed Potatoes.

Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley, and a tablespoonful of butter. Season with salt, pepper and lemon−juice. Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot.

5.−−Fish a la Marseilles.

Cut two kinds of fish into slices; season with salt. Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of
thyme and 2 bay−leaves very fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2 sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water. Let boil up. Add the fish and let boil until done. Remove the fish to a platter. Add a cup of white wine to the sauce and 1 tablespoonful of sugar. Boil up and pour over the fish. Serve with toast.

6.−−Jewish Stewed Brains.

Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of
brown sugar, 1/2 cup of raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and
a tablespoonful of molasses to the sauce; boil up and pour over the brains. Serve cold; garnish with lemon
slices.

7.−−Austrian Apple Strudel.

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then
roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle
with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until
brown.

8.−−Vienna Nut Torte.

Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs with 1/2 cup of sugar. Add 1
teaspoonful of brandy and a teaspoonful of wine and lemon−juice; add 4 lady fingers crumbled up fine. Beat all together with the nuts; put in a well−buttered pudding−dish and bake. Serve with wine sauce.

9.−−Bavarian Cabbage Salad.

Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle
with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a
tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold.

10.−−Russian Stewed Duck.

Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice
pieces and put in a large saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a few peppercorns; add the duck. Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine. Thicken the sauce with flour, boil and serve hot.

11.−−Russian Chicken Patties.

Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some
chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and
moisten with cream. Make a puff−paste and roll out very thin. Cut into squares and fill with a tablespoonful of the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with tomato−sauce.

12.−−Japanese Salad.
Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard−boiled eggs and olives.

13.−−Polish Chops.
Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot.

14.−−Spanish Stewed Rabbit.

Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon−juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then add the rabbit and simmer five minutes. Serve hot with boiled rice.

15.−−Scotch Baked Mutton. Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned. Serve the mutton on a platter with the turnips.

16.−−Belgian Stuffed Shad.

Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well−buttered
baking−dish; sprinkle with fine bread−crumbs, chopped onion and parsley. Put flakes of butter on top and
pour in 1 cup of tomato−sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with
French dressing.

17.−−Italian Roast Beef.

Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the dripping−pan with some hot water and let roast until tender. Serve with boiled macaroni.

18.−−French Apple Soufflé.

Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2
tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered pudding−dish and bake in a moderate oven until done.
19.−−German Sweet Pretzels.
Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a
well−buttered baking−tin and bake until a deep yellow.

20.−−French Waffles.

Sift 3 cups of flour with 1−1/2 teaspoonfuls of baking−powder and 1/2 teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of melted butter and 2 cups of warm milk. Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown.
Remove to a hot dish. Serve hot with powdered sugar on top.

21.−−Swedish Stewed Mutton.
Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with flour mixed with a glass of wine and boil up. Serve hot with baked turnips.

22.−−Swedish Pie.

Make a rich pie−dough; line a deep pie−dish with the paste and let bake. Then fill with chopped boiled fish,
oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough and let bake until done. Serve hot.

23.−−Greek Stuffed Egg−Plant. Parboil the egg−plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to taste. Fill the halves with the mixture; sprinkle with bread−crumbs and bits of butter. Put in a baking−dish with a little stock and bake.

24.−−Norwegian Fish Pudding.

Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2
tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of
paprica. Beat well together with some bread−crumbs; fill a mold with the pudding and let steam one hour;
then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped onion. Season highly; boil and serve with the pudding.
25.−−Japanese Eggs.
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon−juice. Put the eggs on the rice and pour a little hot tomato−sauce over the base of the platter and serve.

26.−−Jewish Stewed Brisket.

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1
tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold.

27.−−Hungarian Fruit Roll.

Make a pie−dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and
shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking−pan. Rub the top well with melted butter and let bake until brown. Serve with wine sauce.

28.−−Dutch Stewed Fish.
Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes; then serve.

29.−−Belgian Lamb Chops.

Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well; add parsley, a few cloves and
peppercorns, salt and pepper and 1 bay−leaf minced fine. Boil well. Add 1 glass of claret; then pour the sauce hot over the chops, and garnish with French peas.
30.−−Austrian Apple Omelet.

Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying−pan; put in the
apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.

31.−−Fish a la Normandie.

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay−leaf, a few peppercorns and 1
tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of
cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream. Let get very hot and pour over the fish. Garnish with parsley. Serve hot.

1.−−Italian Tongue.
Boil a beef tongue until tender; skin and slice thin. Heat 2 tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic minced fine. Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of
tomato−sauce, 1/2 cup chopped mushrooms, lemon−juice, salt and pepper to taste. Let boil. Add the sliced tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with baked macaroni.

2.−−German Prune Pudding.

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar.
Soak 1/2 loaf of bread in water; press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and
allspice. Add flour sifted with a teaspoonful of baking−powder. Make into a large roll; place in the centre of
the prunes; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done.
Serve hot or cold.

3.−−Swiss Pot Roast.
Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew−pan
with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let
stew slowly until nearly done; then add 1 cup of tomato−sauce and cook slowly until tender. Serve with baked
potatoes.

4.−−Mushrooms a la Bordelaise.

Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay−leaf. Let cook ten minutes with 1/2 glass of sherry wine. Serve hot on slices of French toast.

5.−−Turkish Soup.

Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 quart of soup stock until tender. Pour all together and let cook until meat is very
tender. Serve hot.

6.−−Scotch Omelet.

Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6
well−beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.

7.−−Jewish Egg Bread. Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee.

8.−−Bombay Broiled Kidney.

Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread−crumbs and broil on a hot greased gridiron. Serve on buttered toast, spread with curry paste.

9.−−German Prune Kuchen.

Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon−juice to taste. Make a rich biscuit dough, roll out and place on a well−buttered baking−pan. Fill with the prunes and let bake until done. Serve cold.

10.−−French Roast with Carrots.

Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes.
Add sliced onion and boiling water to cover. Let cook slowly until tender; then scrape 6 carrots and cut thin; add 2 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly with salt, pepper and parsley; add to the meat, and let all cook together a half hour and serve hot.

11.−−Spanish Fried Chicken.
Cut a fat hen into pieces at the joints and boil until tender; season and fry with 1 onion and 2 green peppers
chopped fine. Add 1 cup of tomato−sauce, salt and pepper to taste. Serve the chicken on a platter with boiled
rice.

12.−−Hungarian Bread Pudding.

Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel; then mix with the yolks of 4 eggs and the whites beaten stiff. Put in a well−buttered pudding−dish, and let bake until done. Serve hot with wine sauce.

13.−−Swedish Baked Turnips.
Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan. Place the turnips in whole, sprinkle with salt and pepper; add a tablespoonful of sugar. Pour over a cup of water; cover and let cook for one hour until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half hour, covered with paper; then serve.

14.−−Belgian Baked Bananas.
Skin fine bananas and lay them whole in a baking−dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and 1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve.

15.−−Japanese Rice.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with

chopped hard−boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon.

16.−−Scotch Loaf Cake.
Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted flour with 2 teaspoonfuls of baking−powder. Make a loaf a half inch thick and bake in a moderate oven until done.

17.−−English Meat Loaf.

Chop cooked veal and boiled ham; place in a well−greased mold alternate layers of veal, ham and hard−boiled eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef−stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress.

18.−−Jewish Purim Cakes.

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking−powder to make a soft biscuit dough. Put on a well−floured baking−board. Roll out a half inch thick. Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top.

19.−−Swiss Pie.

Make a rich pie−dough. Line a buttered pie−dish with the dough; then slice three onions very thin and let
cook in hot butter until tender; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold.

20.−−French Apple Fritters.

Peel and slice large apples; sprinkle with sugar and lemon−juice and make a rich egg batter. Sweeten to taste and flavor with 2
tablespoonfuls of orange−flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine sauce.

21.−−Jewish Purim Torte.

Line a well−buttered baking−dish with a rich pie−paste. Then mix 1 cup of fine poppy−seeds with the yolks of 5 eggs and 1/2 cup of sugar, some chopped raisins and nuts and the juice of 1/2 lemon. Add the whites beaten stiff; then fill with the mixture and let bake until done.

22.−−English Boiled Pudding.
Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream. Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of sifted flour and 1/2 teaspoonful of baking−powder. Add the whites, beaten to a stiff froth; put in a buttered
pudding−mold, and let boil until done. Serve with brandy sauce.

23.−−German Stewed Brains.

Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the brains, 1 sliced onion, some parsley, salt

and pepper. Let stew fifteen minutes. Thicken the sauce with butter and flour; let boil up. Serve hot with spinach and sprinkle all with chopped hard−boiled eggs.

24.−−Scotch Cream Muffins.
Sift 1 pint of flour with 1 teaspoonful of baking−powder; beat three yolks of eggs with a pinch of salt; add 1 pint of cream and 1 tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. Fill the muffin−rings 1/2 full and bake in a quick oven for twenty minutes.

25.−−French Tart.

Make a rich pie−dough. Line a large pie−dish with the paste and bake. Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls of pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful of cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful of rum. Add the beaten whites; fill the pie and bake in a moderate oven. Then make a glacé. Mix 1 ounce of granulated sugar with 1 tablespoonful of cold water and let come to a boil. Put on the pie when cool and serve.

26.−−Polish Stewed Beans.
Break string−beans into pieces and let boil in salted water until tender; then heat 1 tablespoonful of butter; stir in 1 tablespoonful of flour until brown. Add the water in which the beans were cooked, 1/2 cup of vinegar, 1 tablespoonful of brown sugar, some cinnamon and cloves to taste. Let sauce boil. Add the beans and simmer ten minutes. Serve hot with a beef pot roast.

27.−−Vienna Milk Rolls.

Sift 1−1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a large tablespoonful of butter; then stir in 1/2 cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with 1 pint of milk; let raise over night. Roll out an inch thick; cut with a biscuit−cutter; rub with melted butter; lay in a buttered baking−pan; let raise one hour; then bake in a hot oven twenty minutes.

28.−−Scotch Potato Stew.

Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot butter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to the sauce. Let all get very hot and serve.

29.−−Jewish Dumplings.

Soak 6 crackers in water; then press dry. Fry 1 chopped onion in butter and pour over the crackers. Add 3
eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker−meal until you
can form into balls and boil in salted water until done. Serve hot with melted butter poured over them, and
garnish
with parsley.

30.−−Italian Soup.

Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2 cup of rice (dry) and 1 clove of garlic
chopped with 1/2 small onion. Let fry a few minutes; then add 2 quarts of soup−stock seasoned with salt,
white pepper and a little saffron to taste. Add 1/2 cup of grated Parmesan cheese; let all cook until done. Serve with toasted croutons.

1.−−Turkish Purée.
Boil 1 cup of lentils with 1 bay−leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace and cook until tender. Then fry 1 chopped onion in 2 tablespoonfuls of olive−oil; add the lentils and 1 cup of cooked rice and 1 tablespoonful of butter. Stir well together and let get very hot. Put on a platter and pour over a highly seasoned tomato−sauce and serve. Garnish with fried parsley.

2.−−Jewish Kugel.

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of butter and mix with the bread; add 2
chopped apples, 1/2 cup of raisins, 1/2 cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix well together. Put in a buttered pudding−dish and pour over 1/2 cup of melted butter; let bake in a moderate oven until brown. Serve hot.

3.−−English Muffins.
Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and flour enough to make a stiff batter; let stand to raise until light. Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved in a little water; add enough flour to make a very stiff batter and let raise half an hour. Then fill well−greased muffin−rings half full with the batter and bake in a quick oven until done. Serve with butter.

4.−−Spanish Roast Veal.
Season a 6−pound veal−roast with salt and pepper and rub well with butter; put in the dripping−pan with one large sliced onion, 1 bay−leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 teaspoonful each of
cloves, allspice and mace. Pour in 1 cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve.

5.−−Madras Stewed Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry−powder and 1 chopped apple; add to the chicken. Moisten with 1 quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender; then add 1 pint of hot oysters and the juice of 1/2 lemon. Let all get very hot and serve on a platter with fried egg−plant.

6.−−Irish Beef Rolls.
Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine bread−crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan; lay in the rolls; cover and let simmer until
brown. Serve hot with the sauce.

7.−−Norwegian Fruit Pudding.

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some
cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron. Let cook and mash until smooth; then thicken with a little cornstarch. Remove from the fire and pour into a mold. When cold, serve with
whipped cream.

8.−−Spanish Puffs.

Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4 teaspoonful of salt, 1 tablespoonful of pulverized sugar. While boiling, stir in sifted flour until stiff and smooth. Remove from the stove and stir in the yolks of 4 eggs, one at a time, and the beaten whites; then fry by the teaspoonful in boiling lard until browned. Serve with a caramel sauce.

9.−−Belgian Veal Scallop.
Chop cooked veal to a fine mince; butter a baking−dish and put alternate layers of veal, rice and tomato−sauce until dish is full. Cover over with fine bread−crumbs; pour over some melted butter and let bake in the oven until brown. Serve with French peas.

10.−−Parisian Chicken.

Clean and season 2 spring chickens. Put them in a saucepan with 3 tablespoonfuls of butter; cover and let
simmer until brown. Add 1/2 can of mushrooms, chopped parsley, and 1 glass of wine; let all cook until done. Put on a platter and pour over 1 cup of hot cream. Serve, garnished with croutons.

11.−−German Boiled Noodles.

Make a stiff noodle−dough; roll out very thin and cut into ribbons half an inch wide. Let them dry and boil in salted water; drain in a colander. Fry some sliced onions in butter until soft; add the noodles. Stir and serve hot with stewed chicken.

12.−−Dutch Baked Fish.

Clean and split a fish open down the back; remove the backbone; sprinkle with salt and pepper; put in a
baking−dish, flesh side up. Put flakes of butter on top; sprinkle with a little flour; moisten with cream. Bake in a hot oven until brown. Pour over a Hollandaise sauce and serve hot.

13.−−Vienna Cheese Torte.
Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1 tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls of sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all together with the
whites beaten stiff; then line muffin−rings with a rich pastry−dough; fill with the cheese and bake in a
moderate oven until brown.

14.−−Hungarian Fried Noodles.
Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and enough flour to make a stiff dough work well. Then roll out as thin as paper; fold the dough and cut into round pieces; fry in deep hot lard to a golden brown. Serve hot with stewed chicken.

15.−−Belgian Roast Lamb.

Season 4 pounds of lamb with salt, pepper and lemon−juice; put in the dripping−pan with 2 small chopped
onions, 1 bay−leaf, 2 sprigs of parsley and thyme; then pour over 1/2 cup of butter and dredge with flour. Add a cup of hot water and the juice of a lemon. Let bake in a hot oven until done. Serve with French peas.

16.−−Russian Salad.

Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3 sour pickles, 2 sour apples, 1 large
onion, some beans and capers and 3 hard−boiled eggs chopped fine. Add some chopped nuts. Season and pour over a mayonnaise dressing. Garnish with sliced beets and olives; serve cold.

17.−−French Rolls.

Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4 pound of sugar. Add 4 beaten eggs; form into rolls; put in a well−buttered baking−pan; let them raise half an hour. Brush the tops with beaten egg and let bake until done.

18.−−German Herring Salad.

Soak herrings over night in cold water; remove the milch; cut off the head and skin and cut the herring into small pieces; add 2 apples, 2 pickles, 3 hard−boiled eggs, 1 onion, a few olives, all cut fine. Put into bowl; mash the milch with a little mustard, 1 teaspoonful of sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well together. Garnish with sliced lemon, and serve with boiled potatoes.

19.−−Belgian Fried Calf's Feet.
Clean and boil the calf's feet until tender; season with salt and pepper. Remove the large bones from the feet; beat 2 eggs with salt and pepper; dip the feet in the beaten eggs; then roll in fine bread−crumbs and fry in deep hot lard until brown. Serve hot with tomato−sauce.

20.−−Italian Ice Cream.
Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the freezer until half frozen; then add the juice and grated peel of 2 lemons, 2 tablespoonfuls of fine brandy, and a little pistache coloring. Let freeze until hard and serve with cake.

21.−−French Chocolate Biscuits.

Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce of powdered French chocolate. Mix well with 4 ounces of flour and the whites beaten stiff with a pinch of salt; add 1 tablespoonful of vanilla extract. Bake on wafer sheets in small cakes to a light brown.

22.−−India Canapes.

Cut slices of bread into delicate circles and toast in butter; then take 1 ounce of chutney and 2 ounces of
grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, garnished with fried parsley.

23.−−Chicken a la Tartare.

Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay−leaf and 2 sprigs of thyme
chopped fine until tender. Remove the chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce. Let boil up and pour over the chickens. Serve with boiled rice.

24.−−Jewish Pudding.

Soak 6 matzoth crackers in water; press dry and mix with 1
tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small cup of sugar, some cinnamon, 1/2 cup of

raisins and a little grated lemon peel. Add the beaten whites and bake until brown. Serve with wine sauce.

25.−−German Potato Pancakes.
Peel 3 large potatoes and lay in salted water half an hour; then grate the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour. Beat well together and fry in hot lard by the tablespoonful until light brown. Serve hot with a pot roast.

26.−−English Roast Veal.
Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping−pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices.

27.−−Russian Rice Pudding.

Mix cold boiled rice with the juice and rind of a lemon, 1 cup of sugar and 1/2 glass of fine rum; then press into a mold. Let get very cold and serve with cold cooked fruit.

28.−−Scotch Pudding.

Take 2 quart of black cherries; remove the stones and mix with 1/2 pound of fine bread−crumbs, some chopped nuts, the beaten yolks of 4 eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a well−buttered pudding−dish and serve cold.

29.−−Italian Potato Balls.

Peel and boil potatoes in salted water until soft; drain, and mash smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls of melted butter and 1 egg; add a little flour, and form into balls. Put them into a well−buttered baking−pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken.

30.−−Belgian Veal Cutlets.
Season veal cutlets; dip in beaten egg and roll in fine bread−crumbs. Fry in deep hot lard; keep hot. Chop a
few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful of flour until
brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove
from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.

31.−−French Lemon Cookies.

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a
teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking−powder to make a stiff dough. Roll out thin; cut into small cookies and bake in a quick oven to a light brown.

1.−−Italian Stuffed Tomatoes.
Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion in butter, add the tomato pulp, a piece of
beef−marrow, 2 sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix
with bread−crumbs and a pinch of nutmeg. Then fill the tomatoes, sprinkle with buttered bread−crumbs and bake until done. Serve on a platter with poached eggs. Garnish with croutons.

2.−−English Salad.
Pick, wash and drain 2 heads of lettuce and break into pieces. Mix with some watercress, shredded celery and a few leaves of mint. Put in a salad bowl, sprinkle with salt, pepper, sugar and lemon−juice and pour over a salad−dressing. Garnish with slices of hard−boiled eggs and pickled beet−root.

3.−−Scotch Stuffed Eggs.
Boil eggs until hard; remove the shells. Cut out the centres lengthwise; then chop cooked chicken to a fine
mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper. Fill the eggs and
dip them in beaten eggs and fine bread−crumbs and fry a light brown. Serve hot with cream sauce. Garnish
with parsley.

4.−−Oriental Vegetable Curry.

Peel and fry some small onions. Add 2 stalks of celery, cut into inch pieces; sprinkle with salt, pepper and
curry−powder; add a few truffles and pour over all 1 cup of stock. Let stew until tender. Then boil some
potatoes; mash smooth with butter and season with curry sauce. Place a border of mashed potatoes on a platter and put the stew in the centre; serve hot. Garnish with fried parsley.

5.−−Chinese Noodle Soup.

Boil a large hen in 3 quarts of water. Add a few slices of ham, 1 onion sliced, some sliced mushrooms, 2
stalks of celery cut fine, 2 tomatoes and Chinese chopped herbs. Let cook three hours and strain; then boil up; add fine noodles and let cook ten minutes. Add chopped parsley and serve at once.
6.−−Hindu Eggs.
Slice some hard−boiled eggs and place in a well−buttered baking−dish. Cover with well−beaten raw eggs; sprinkle with salt, pepper, cayenne and curry−powder, a few bits of butter rolled in bread−crumbs and some grated cheese. Let bake in a moderate oven until done.

7.−−Portugal Veal Stew.

Heat 2 tablespoonfuls of olive−oil in a stew−pan; add 2 sliced onions, a clove of garlic and a few capers. Let fry a few minutes. Stir in 1 tablespoonful of flour until brown; add 1/2 cup of stock; season with salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of white wine; let boil; then add cooked veal sliced thin. Let cook ten minutes in the sauce and serve very hot.

8.−−Italian Coffee Cream.

Mix 1−1/2 cups of strong coffee with 1/2 cup of rich milk in a double boiler; add 1/2 cup of sugar, 1
tablespoonful of gelatin and a pinch of salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar until it thickens. Remove from the fire; add the whites beaten to a froth and a teaspoonful of vanilla. Pack in a mold and freeze until hard and serve with whipped cream.

9.−−Scotch Rarebit.

Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh butter, 2 tablespoonfuls of fine
bread−crumbs, 1 teaspoonful of prepared mustard, salt and pepper and a pinch of cayenne to taste. Mix well

together to a smooth paste. Have ready some buttered toast; place on a dish, spread with the mixture and set in the oven until melted. Serve at once.

10.−−Irish Ham Omelet.
Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff and mix with a tablespoonful of cream. Beat 2 ounces of butter in an omelet pan; add the beaten eggs and shake the pan to spread evenly. Have ready some finely minced ham. Spread on half of the omelet, fold and serve at once on a hot dish.

11.−−Jewish Stewed Tongue.

Boil a calf's tongue in salted water until tender; skin and slice thin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir in 1 tablespoonful of flour until brown; add 2 cups of the water in which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves, 1 bay−leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let all boil well; then add the sliced tongue. Let simmer ten minutes. Serve hot or cold.

12.−−French Prune Soufflé.
Cook 1/2 pound of prunes until soft; remove the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1
teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in a pudding−dish and bake in a moderate oven for ten minutes and serve.

13.−−Italian Cooked Eggs.

Take 6 hard−boiled eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and 1
tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot with croutons.

14.−−Spanish Broiled Steak.

Season a porter−house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter; add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and thicken the sauce with a little flour and some chopped parsley. Let boil up and serve at once with the steak.

15.−−Liver a la Bourgogne.
Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot. Add the
liver, 1 onion, 1 carrot, 2 bay−leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes.
Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot
with potatoes.

16.−−Messina Macaroni.
Boil some macaroni in salted water until tender. Then fry 1 onion and 2 cloves of garlic chopped in olive−oil. Add 1 cup of tomato−sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken.

17.−−Dutch Prune Pudding.

Boil prunes until very soft; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of bread−crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well−buttered pudding−dish and bake in a moderate oven until done. Serve cold.

18.−−Irish Beef Stew.
Season a piece of fat beef; put in a stew−pan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and 1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and 1 cup of tomatoes; season with salt and pepper. Let all cook until done. Serve hot.

19.−−English Creamed Asparagus.

Cut tough ends from the asparagus; scrape and boil in salted water until tender. Make a cream sauce. When done, stir in the yolk of an egg; season with a little white pepper. The sauce must be rather thick and poured hot over the asparagus. Serve with veal chops.

20.−−French Float.

Line a glass dish with stale sponge−cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and flavor with rose−water. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the cake and place the stiffly beaten whites on top. Put on the ice and serve very cold.

21.−−Russian Pot Roast.
Season a round of beef with salt, pepper, cloves and nutmeg. Put in a saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and 2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1 cup of hot water and let cook slowly until tender; then add 1/2 can of chopped mushrooms, 1 glass of claret, salt and
pepper to taste. Serve hot on a border of mashed potatoes.

22.−−Spanish Salad.
Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of
chicory chopped fine. Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry−powder, 2
tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive−oil. Garnish with sliced beets and bananas.

23.−−Scotch Baked Potatoes.

Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1 tablespoonful of butter. Put the potatoes into a shallow baking−dish, sprinkle well with salt and pepper. Add enough milk to cover the potatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese over all and let bake until done.

24.−−German Apple Cake.

Make a biscuit dough; roll out very thin and put on a well−buttered cake−pan. Have ready some apples. Cut in
quarters; lay closely on the cake; sprinkle thick with brown sugar; add some cinnamon and a handful of
currants. Pour some fresh melted butter over the cake; set in the oven to bake until done. Serve with coffee.

25.−−English Ham Sandwiches.

Cut thin slices of fresh bread. Chop ham with the yolks of 2 hard−boiled eggs; add some made mustard and fresh butter and a dash of pepper. Mix all well and spread between the slices of bread. Serve on a folded napkin and garnish with sprigs of parsley.

26.−−Swiss Peach Custard.

Line a well−buttered pudding−dish with slices of sponge−cake and cover with peach compote. Make an egg custard and cover with the custard; set in the oven to bake. Beat the whites of 2 eggs with a little lemon−juice and pulverized sugar spread on the top and let brown. Serve cold.

27.−−French Veal Hash.

Cut veal round−steak into small pieces. Then fry some chopped bacon, 1 onion and 2 cloves of garlic
chopped; add the meat; stir well and let all fry a few minutes. Add 1 cup of boiling water and let cook slowly with some parsley and thyme, salt, pepper, until tender. Add a tablespoonful of vinegar. Let boil up; remove from the fire and stir in the yolks of 2 eggs well beaten. Serve hot with toast.

28.−−Vienna Potato Salad.
Slice boiled potatoes thin; chop some onion very fine; slice 2 hard−boiled eggs and mix. Sprinkle all with salt and pepper. Then heat some vinegar. Add a teaspoonful of made mustard and stir with the beaten yolk of an egg. Mix all together with 1 tablespoonful of hot butter and chopped parsley. Serve with cold meats.

29.−−French Baked Omelet.

Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1 teaspoonful of grated onion, 1
tablespoonful of butter and 1 cup of milk. Beat up well; add the whites beaten stiff; put into a well−buttered baking−dish and let bake in a hot oven. Serve at once.

30.−−Italian Batter Cakes.

Beat 3 yolks of eggs with 1 cup of milk, a Salt−spoonful of salt, 1 tablespoonful of olive−oil and 1
tablespoonful of sugar. Mix with 1/2 cup of flour and the beaten whites of the eggs. Fry until light brown. Serve with cooked fruit.

1.−−Portugal Iced Pudding.
Mix 1 quart of vanilla ice−cream with 1 gill of wine, 1/4 pound of Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1 pint of whipped cream. Then place in the freezer to harden and serve.

2.−−English Chicken Salad.

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of cooked chestnuts chopped and 2
green peppers cut fine. Season with salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.

3.−−Turkish Stewed Lamb.

Season a quarter of a young lamb and cut into pieces. Lay in a large stew−pan and cover with hot water. Add 1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly until tender. Then fry thin slices of egg−plant and add to the stew. Serve hot.

4.−−Irish Apple Pudding.

Pare and slice apples and lay them in a buttered pie−dish. Sprinkle with brown sugar; add the juice and rind of
1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie−paste and let bake until done.

5.−−Indian Rice.
Boil 1 cup of rice in chicken broth; add a pinch of curry−powder and season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot.

6.−−Hungarian Chicken Soup.

Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well−beaten eggs; let all get very hot. Sprinkle with chopped parsley and serve at once.

7.−−Yorkshire Pudding.

Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour. Stir until smooth. Then pour into a well−greased pan and bake until done. Serve with English roast−beef, and pour over the gravy.

8.−−Portugal Salad.

Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then sprinkle with 1 chopped clove of garlic, salt and pepper and cover with some thin slices of bread. Pour over all a cup of vinegar and 1/4 cup of
olive−oil and serve.

9.−−English Chocolate Pudding.

Soak 6 ounces of bread−crumbs in milk and press dry; add 2 ounces of butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add the whites beaten to a stiff froth. Bake in a quick oven and serve at once.

10.−−Spanish Canapes.
Prepare circular pieces of buttered toast. Then mix 1 cup of chopped fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread this
mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan cheese. Let bake for five minutes and serve.

11.−−French Strawberry Pudding.

Dip enough macaroons in wine to line the pudding−dish; cover with sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor with vanilla; pour over the strawberries; put in the oven to bake. Beat the whites to a stiff froth with some pulverized sugar; put on top of the pudding and let brown. Serve cold.

12.−−Veal Croquettes a la Reine.

Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and
lemon−juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and bread−crumbs; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread−crumbs and fry in deep hot lard. Serve hot with a cream sauce.

13.−−German Cheese Pie.

Line a pie−plate with a rich pie−dough. Mix 1 cup of cottage cheese with 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch of salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar and cinnamon and bake until light brown. Serve hot or cold.

14.−−Italian Veal Patés.
Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon−juice and 2 eggs. Mix with bread−crumbs and melted butter. Fill into small
pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve
with tomato−sauce.

15.−−Hungarian Noodle Pudding.

Boil finely cut noodles in salted water drain and mix with the yolks of 5 eggs, 1/2 cup of raisins, sugar,
cinnamon, and grated lemon peel to taste. Add the beaten whites. Line the pudding−dish with a rich pie−paste. Fill with the noodles and pour over some melted butter. Bake until brown. Serve hot with lemon sauce.

16.−−Polish Stewed Chicken.

Clean a fat hen and cut into pieces at the joints; season and let stew with 2 sliced onions, 2 carrots and 1
potato, cut into dice pieces. When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel and 1/2 cup of wine. Let cook until tender and serve on a platter with cooked rice.

17.−−Madras Curried Apples.

Peel and core 4 sour apples and cut into rings; then sprinkle with curry−powder and let fry until tender. Add a
few thinly cut shallots. Cover and let simmer until done. Serve on a platter with boiled rice and pour over a
curry sauce.

18.−−Irish Batter Cakes.

Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of melted butter, 1 small cup of milk and sifted flour enough to make a smooth batter. Beat well. Add the whites of eggs, beaten stiff and let fry a golden color; then spread with jam and serve hot.

19.−−Spanish Baked Eggs.
Poach eggs as soft as possible. Butter a baking−dish; add a layer of bread−crumbs and grated cheese. Place
the eggs on the crumbs; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with
bread−crumbs and pour over some cream sauce. Let bake in a hot oven until brown on top. Serve with toast.

20.−−Scotch Stewed Onions.
Boil 1 dozen small onions and 4 leeks in salted water until tender; drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of flour until smooth but not brown; then add 1/2 pint of rich milk; season highly with pepper, and salt to taste. Add the onions; let boil up and serve.

21.−−German Baked Cabbage.

Take a large cabbage; remove the outer leaves and the inside, leaving a frame. Chop all the cabbage from the

inside and fry in hot grease with 1 sliced onion. Remove from the fire. Mix well with bread−crumbs and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves; cover the top with leaves. Put in a baking−pan; sprinkle with bits of butter and pour in 1/2 cup of water. Let bake until brown. Serve hot.

22.−−Dutch Veal Stew.

Season 3 pounds of veal with salt, pepper and lemon−juice. Put a few slices of bacon in a stew−pan; when
hot, add the veal. Cover and let brown a few minutes; then add 2 carrots and 1 onion sliced thin, some thyme and mace; pour over 1 cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed with 1/2 cup of milk. Add chopped parsley; season to taste and serve with baked potatoes.

23.−−French Baked Apple Dumplings.
Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 1 egg, a pinch of salt,
sugar and cinnamon, flour enough to make a dough. Cover the apples with the dough; put in a well−buttered
baking−dish with 2 tablespoonfuls of butter and bake to a delicate brown. Serve with whipped cream.

24.−−Bavarian Fried Brains.
Clean and boil the brains in salted water; add 1 onion sliced; let cook ten minutes. Remove the brains and
mash up well with 1 tablespoonful of butter, some bread−crumbs and parsley chopped, salt and pepper to
taste; add 2 eggs. Mix together and fry in deep hot lard by the tablespoonful until brown. Serve with
tomato−sauce.

25.−−Polish Bread Pudding.

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1 cup of sugar, 2 tablespoonfuls of melted
butter, 1/2 cup of raisins, 1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until brown; then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar. Spread the pudding with jelly and cover with the beaten whites; set in the oven to brown.

26.−−Vienna Cherry Cake.
Make a rich biscuit dough; roll out; then put on a well−buttered baking−tin. Stone black cherries. Sprinkle the dough with flour and cover with the cherries. Sprinkle with sugar and let bake until done. Then cover with a sweetened egg custard and bake until brown. Serve cold.

27.−−Belgian Poached Eggs.
Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the top with whipped whites of eggs and place a raw yoke on each slice of bread. Set in the oven to bake long enough to heat the egg, and serve at once.

28.−−Bavarian Apple Pie.

Line a deep pie−dish with rich pie−paste. Let bake and fill with chopped apples, raisins and chopped nuts, sugar and a pinch of cinnamon and nutmeg. Then cover with cake−crumbs and let bake until done. Beat 3 whites of eggs with pulverized sugar; flavor with lemon and spread over the pudding. Set in the oven a few minutes to brown on top.

29.−−Russian Fried Sweetbreads.

Clean and season the sweetbreads with salt and pepper and sprinkle with lemon−juice and chopped parsley. Roll in fine bread−crumbs and fry in hot lard. Fry some eggs and put on a platter with the sweetbreads and serve with tomato−sauce.

30.−−Polish Apple Dumpling.

Peel and core the apples and fill the space with currants. Sprinkle with sugar, cinnamon and grated lemon peel, and cover each apple with a rich pie−paste. Lay on a well−buttered pie−dish and let bake until done. Serve with wine sauce.

31.−−Swiss Potato Dumpling.

Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour and 2 tablespoonfuls of butter and 3 eggs. Make into a soft dough; roll out and then spread with fried bread−crumbs. Make into round dumplings and let boil twenty minutes. Serve hot with melted butter poured over.

1.−−German Pot Roast.
Take a 5−pound beef roast. Rub with salt and black pepper and paprica; pour over some boiling vinegar; add 2 bay−leaves, a few peppercorns and cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in a saucepan; lay in the meat with 2 sliced onions. Let stew slowly with one cup of water and 1/2 cup of the spiced vinegar until tender. Thicken the sauce with flour and serve hot with potato pancakes.

2.−−Scotch Soup.

Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water. Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender; then strain. Let stand until cool. Skim off the fat; heat and mix with flour until brown; let boil. Add a glass of white wine. Cook all together and serve hot.

3.−−Spanish Fried Potatoes.
Peel some new potatoes and cook until tender. Mix some fine bread−crumbs with grated Parmesan cheese and chopped parsley. Beat 2 eggs with salt and pepper; dip each potato in beaten egg and roll in the
bread−crumbs. Fry in deep hot lard until brown. Serve hot.

4.−−French Frozen Milk Punch.

Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil. Remove from the fire and grate in 1/2
nutmeg. When cool, freeze until half frozen; then stir in 3 cupfuls of whipped cream and freeze again. Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze until hard and serve.

5.−−Bavarian Fruit Compote.

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a pinch of cinnamon and some strawberries, cherries and blackberries. Let simmer in the juice until fruit is done. Put in a glass dish and pour over the
syrup. Serve cold.

6.−−Vienna Rice Custard. Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4
tablespoonfuls of sugar and stir in the rice. Flavor with rose−water and put in a well−buttered pudding−dish.
Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done.
Serve cold.

7.−−French Fried Cucumbers.

Peel the cucumbers and cut into inch slices. Sprinkle with salt and pepper and dip in beaten eggs and fine
bread−crumbs. Season with salt and pepper and fry in hot lard until brown. Serve with tomato−sauce and veal
chops.

8.−−German Cherry Soup.

Boil 1 quart of cherries until soft; sweeten to taste. Add some grated lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of water. Serve ice−cold with macaroons.

9.−−Swiss Pancakes.

Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of bread−crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff. Season with salt and pepper and mix with 1 tablespoonful of flour to a smooth batter; then fry in hot lard until brown. Serve hot.

10.−−English Tarts.
Make a rich puff paste; roll out thin and cut into squares; then fill with fruit jam; turn over and pinch in the
edges. Drop in a kettle of deep hot lard and fry until a delicate brown. Sprinkle with pulverized sugar and
serve hot.

11.−−Norwegian Rice.
Cook rice until tender; then reheat in a well−seasoned chicken stock. Put on a platter; sprinkle with chopped chicken liver, scrambled eggs and grated cheese and serve at once.

12.−−Spanish Broiled Kidney.
Take a fresh kidney; clean and cut into thin slices; run a skewer through them to hold them together. Sprinkle with salt and pepper and brush with butter; put on a broiler and cook for five minutes. Then place on a platter; pour over some lemon−juice and hot butter; sprinkle with parsley and serve at once.

13.−−Egyptian Stuffed Peppers.

Cut off the tops and remove the seeds from large sweet peppers. Stuff with chopped raw beef highly seasoned, and mix with chopped onion, parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the stuffed peppers in a baking−pan with a little hot water; sprinkle with bits of butter and let bake three−quarters of an hour. Serve. Garnish with cucumber salad.

14.−−English Tea Cakes.

Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg and 1 teaspoonful each of cinnamon and mace. Mix with 6 ounces of sifted flour, a pinch of salt and milk enough to make a stiff dough; then roll out very thin. Cut into round cakes and bake in a quick oven until done.

15.−−Bavarian Cheese Cake.

Make a rich biscuit dough; roll out and place on a well−buttered pie−dish. Then mix 1/2 pound of cottage
cheese with a pinch of salt, 1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks of eggs and
1/2 cup of currants; add the whites beaten stiff. Fill the pie with the cheese. Serve hot or cold with coffee.

16.−−Spanish Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry until brown. Remove the chicken; add 1 onion, 2 cloves of garlic chopped and 1 cup of tomato−sauce. Cover and let simmer; then add the chicken with 1 glass of sherry wine. Cook ten minutes. Serve hot with boiled rice.

17.−−Polish Shrimp Salad.
Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces. Add 2 hard−boiled eggs, 1 small onion, a few capers and gherkins chopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Line the salad bowl with the crisp lettuce leaves. Add the salad and pour over a mayonnaise dressing and serve.

18.−−Dutch Apple Pudding.
Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and rind of 1/2 lemon and 1 tablespoonful of brandy. Then add the yolks of 4 eggs and the whites beaten to a stiff froth. Let bake in a moderate oven until done. Serve cold.

19.−−Bavarian Potatoes.

Peel and cook some new potatoes with 1 sliced onion, salt and pepper, until tender. Then brown 1
tablespoonful of flour in 2 teaspoonfuls of butter; add 1/2 cup of water; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot.

20.−−Spanish Steak Roll.

Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes, some celery, parsley and 2 hard−boiled eggs and season with salt and pepper. Mix with butter and fine bread−crumbs; then spread the mixture on the steak, and roll up. Sprinkle with flour; lay closely in a pan of hot dripping; cover and let simmer until tender. Serve hot, garnished with olives and parsley.

21.−−Oriental Cabbage.
Chop a small head of cabbage, then fry 1 onion and 2 sour apples sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2 teaspoonful of
curry−powder. Cover and let all simmer until tender. Serve very hot on a border of boiled rice.

22.−−Dutch Salad.
Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one−half inch pieces. Add 2 apples cut fine, 2 hard−boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions
cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce, and sprinkle with
chopped gherkins.

23.−−Greek Cucumbers. Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onions and stuff the cucumbers. Lay the cucumbers in a stew−pan; pour over 1 cup of stock and the juice of a lemon; add 1 tablespoonful of butter, and let cook until tender. Serve hot, and pour over a well−seasoned white sauce. Garnish with parsley.

24.−−Russian Beef Roll.

Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2 cloves of garlic and 3 sprigs of parsley chopped fine. Season with salt, pepper and nutmeg. Mix with some bread−crumbs and a beaten egg. Shape into a roll and lay in a baking−dish; moisten with broth and let bake until done. Serve on a platter with a border of mashed potatoes and garnish with fried parsley.

25.−−Jewish Veal Stew.

Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup of raisins, a pinch of cloves and
cinnamon and a tablespoonful of horseradish. Thicken the sauce with buttered bread−crumbs; season with salt and pepper to taste. Serve with boiled rice.
26.−−French Pop−overs.
Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1 pint of flour with 2 teaspoonfuls of baking powder; add 1/2 teaspoonful of salt and the whites of the eggs beaten to a stiff froth. Flavor with rose−water. Mix well together and pour into hot well−buttered cake−tins. Bake in a quick oven until a light brown. Serve hot with French coffee.

27.−−German Egg Toast.

Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4 cup of milk. Dip the slices of bread in the
beaten eggs and fry until brown on both sides. Cover with pulverized sugar; sprinkle with cinnamon and some finely chopped nuts. Serve hot.

28.−−Irish Potato Puffs.

Peel and boil potatoes well seasoned; then mash thoroughly with a lump of butter. Add some milk and 2 eggs;
beat well until very light. Then fry in deep hot lard by the tablespoonful until a light brown. Serve hot with
broiled steak.

29.−−Belgian Eggs.
Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonful of flour. Beat whites separate; add flour to the yolks and sugar; beat until stiff. Beat the whites and scald in milk; strain from the milk, and set aside. Take the yolk, and stir gently in the milk until thick. Remove from the fire. Place in a dish to cool. Flavor with vanilla and then put the whites on top and serve.

30.−−Irish Cucumber Salad.

Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well with salt; let stand half an hour on ice; press out all the water; sprinkle with white pepper and chopped parsley. Add vinegar mixed with sugar, to taste, and salad oil. Serve at once.

31.−−German Iced Beer Soup.

Take one quart of fresh beer. Sweeten to taste and flavor with a pinch of cinnamon and nutmeg. Slice a lemon very thin and put in the beer. Let get very cold on ice and serve with sponge−cake.

1.−−Dutch Biscuits.

Make a soft biscuit dough; then put on a well−floured baking−board and roll out one−half inch thick. Sprinkle with sugar, cinnamon and grated lemon peel and pour over some melted butter. Then roll up the dough and cut into inch thick slices; lay in a well−buttered baking−pan and let bake in a hot oven until done.

2.−−Hindoo Oyster Fritters.

Boil large oysters in their liquor; season with salt, pepper and curry−powder. Let come to a boil; then drain, and spread the oysters with highly seasoned minced chicken. Dip them in a seasoned egg batter and fry in deep hot lard to a golden brown. Serve hot, garnished with fried parsley and lemon slices.

3.−−Jewish Chrimsel.
Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and a pinch of cinnamon. Then mix with the yolks of 4 eggs and the whites beaten stiff and fry by the tablespoonful in hot fat until brown. Serve hot with wine sauce.

4.−−Spanish Relish.
Stone some large olives and fill the space with anchovy paste, mixed with well−seasoned tomato−sauce. Then fry thin slices of bread and spread with some of the paste. Place a filled olive in the centre; sprinkle with
chopped hard−boiled eggs and garnish with fillets of anchovies and sprigs of parsley.

5.−−French Orange Compote.

Make a syrup of sugar and water; add a little lemon−juice. Peel and remove seeds of oranges; cut into quarters and lay them in the boiling syrup; let cook ten minutes. Remove the oranges to a glass dish; pour over the syrup and garnish with candied cherries.

6.−−Spanish Baked Chicken.

Clean and season a chicken with salt and pepper and let boil until tender. Put the chicken in a baking−dish; pour over some tomato−sauce highly seasoned; sprinkle with well−buttered bread−crumbs and let bake until brown. Place on a large platter with a border of boiled rice and pour over the sauce. Serve hot.

7.−−Swiss Beet Salad.

Boil red beets until tender; skin and cut into thin slices. Sprinkle with salt, whole pepper, whole cloves, 2 bay−leaves and mix with wine vinegar. Let stand. Serve the next day.

8.−−Bombay Chicken Croquettes.
Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2 green peppers and 2 cloves of garlic. Remove
the chicken and chop fine and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 teaspoonful of
paprica and a pinch of nutmeg. Add a little chopped tarragon and chervil and 2 beaten eggs. Mix with the
sauce and form into croquettes. Then dip into beaten eggs and fine bread−crumbs, and fry in deep hot lard a golden brown. Serve hot. Garnish with fried parsley and serve tomato−sauce in a separate dish, flavored with chopped mango chutney.

9.−−Swiss Veal Pie.
Cut cooked veal into small pieces; season and moisten with a rich beef gravy. Pour into a deep pie−dish. Then make a cover with mashed potatoes moistened with cream; sprinkle with bits of butter and let bake until
brown. Serve hot.

10.−−Spanish Rice.

Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock, salt and pepper to taste. Cover and let simmer ten minutes; then add 2 cups of boiled rice. Mix well together with 1 tablespoonful of butter. Let get very hot and serve.

11.−−Polish Chicken Soup.

Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots and 2 stalks of celery cut into small pieces and 1 cup of pearl barley. Let all cook until tender. Remove the chicken; season the soup to taste with salt and pepper; add some chopped parsley and serve hot with the chicken.

12.−−Norwegian Soup.

Boil a large fish in 2 quarts of water; season with salt and paprica. Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1 bay−leaf. Let cook well; then remove the fish. Add 1 tablespoonful of butter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hot cream; season to taste and serve very hot.

13.−−Greek Cakes.
Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 well−beaten eggs and the grated rind and juice of 1/2 lemon. Then stir in 1/2 pound of flour and work into a smooth dough. Lay on a well−floured
baking−board and roll out thin. Cut into fancy shapes and bake in a moderate oven until done. Cover with a white icing, flavored with vanilla.

14.−−Russian Sandwich.

Spread thin slices of rye bread with butter and caviare; some slices of white bread with butter and thin slices of ham; some slices of pumpernickel bread with butter and a layer of cottage cheese; and some slices of
brown bread with butter and cold cooked chicken sliced thin. Put all into a press under a heavy weight for one hour; then cut into perpendicular slices and serve.

15.−−Spanish Dessert.

Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6 tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all together with the gelatin and the whites of eggs beaten to a stiff froth; add 1 teaspoonful of vanilla. Pour into a mold and place on ice. Serve with whipped cream.

16.−−German Bread Tarte.
Take 1 cup of rye bread−crumbs and mix with the beaten yolks of 4 eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add 1 teaspoonful of lemon−juice, 1 tablespoonful of brandy and 1 of wine. Beat the whites to a stiff froth; add to the mixture. Put in a well−buttered pudding−dish and bake until brown. Serve with wine sauce.

17.−−Russian Stewed Fish.
Cut a white fish into pieces and salt well; let stand. Then cut 1 onion and 1 clove of garlic in thin slices; fry in
1 tablespoonful of butter. Stir in 1 tablespoonful of flour until brown. Then fill the pan with water and let boil.
Add 1 teaspoonful of celery seed, 1 bay−leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of
paprica and salt to taste. Let boil. Add the fish to the sauce; sprinkle with black pepper and ginger and let cook
until done. Remove the fish to a platter. Beat the yolks of 2 eggs with a little water and stir in the sauce with
some chopped parsley. Let get very hot and pour over the fish. Garnish with lemon slices and sprigs of
parsley.

18.−−German Liver Dumplings.
Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt, pepper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonful of butter. Add enough bread−crumbs to form into small balls and boil in soup−stock and serve with the soup.

19.−−Jewish Sour Fish.
Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2 tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done, remove to a platter. Add some brown sugar, lemon−juice and chopped parsley to the sauce; let boil and pour over the fish. Serve cold. Garnish with parsley.

20.−−Compote de Bannanes.

Peel 1 dozen bananas and cut them in halves. Then cook 1/2 cup of water with 1/2 pound of sugar; let boil ten minutes; then add the juice of a lemon; let cook. Add the sliced bananas to the hot syrup and stew slowly until done. Remove the bananas to a dish and pour over the syrup. Serve very cold for dessert.

21.−−English Peach Pie.

Make a rich pie−crust and let bake until done. Peel and chop some peaches and mix with sugar to taste. Fill the pie with the peaches; let bake. Whip 1 cup of rich cream with pulverized sugar and flavor with vanilla. Spread the cream high over the pie; let get cold and serve.

22.−−Bean Polenta (ITALIAN).
Cook 2 cups of white dried beans with salt and pepper until very soft; press through a colander. Fry 1 onion in
2 tablespoonfuls of butter until brown; mix with the beans. Add 1 tablespoonful of vinegar, 1 teaspoonful of
made mustard, some lemon−juice and 2 tablespoonfuls of molasses. Let all get very hot and serve with pork
roast.

23.−−French Almond Pudding.

Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of eggs and a cup of sugar, 1 tablespoonful of lemon−juice, 1
tablespoonful of brandy, 3 slices of stale cake−crumbs and the whites of the eggs beaten stiff. Put in a well−buttered pudding−dish and bake in a slow oven until done.

24.−−Italian Cutlets. Take tender veal cutlets; season highly with pepper and salt. Dip in beaten egg and fine bread−crumbs and fry in boiling lard until a light brown. Have ready some boiled macaroni well seasoned. Put on a platter with the cutlets and pour over all a highly seasoned tomato−sauce.

25.−−Jewish Gefuellte Fish.

Take 2 pounds of trout and 2 pounds of red fish; cut in two−inch slices. Remove the skin from one side of the
slices. Chop 2 onions; add salt, pepper and mix with fine cracker−crumbs and 1 egg to a paste. Lay the paste
on the fish and put back the skin. Boil the fish with salt, pepper and sliced onion, 1 carrot and 2 sprigs of
parsley cut fine, a pinch of cloves and allspice. Let boil two hours. Add a tablespoonful of rich cream. Serve
cold.

26.−−Swedish Stewed Veal.
Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let get hot; add the veal. Cover and let brown
with 2 sliced onions, 2 carrots and an herb bouquet, 1 bay−leaf and 1 tablespoonful of butter. Add 1 pint of
water and let simmer until tender. Add chopped mushrooms and a small glass of wine. Let all get hot and
serve.

27.−−French Apple Pie.

Line a deep pie−dish with a rich pie−crust. Chop 4 apples very fine and mix with sugar, cinnamon,
lemon−juice and 1/2 cup of currants. Then mix with the yolks of 2 eggs well beaten. Fill the pie and bake until done. Beat the whites with pulverized sugar and spread on the pie. Let get light brown on top.

28.−−Vienna Filled Apples.

Remove the core and scrape out the inside of the apples. Mix the scraped apple with chopped raisins, nuts,
cinnamon, sugar and grated lemon peel. Fill the apples; place in a stew−pan. Mix 1/2 cup of wine with 1/2 cup of water. Sweeten with 3 tablespoonfuls of sugar and pour over the apples. Let cook slowly until the apples are tender. Remove from the fire; put on a glass dish. Pour over the sauce and serve cold.

29.−−Scotch Stewed Tripe.

Clean and boil tripe until tender; then fry 1 chopped carrot and 1 onion until light brown. Stir in 1
tablespoonful of flour; add 1 cup of stock, 1 bay−leaf, some thyme and parsley; let boil. Season with salt,
pepper and lemon−juice. Cut the tripe into narrow strips; add to the sauce. Let simmer one−half hour and
serve.

30.−−Polish Stewed Calves' Feet.

Boil the calves' feet in salted water until tender; then take out the bones. Fry 1 chopped onion in butter; stir in
1 tablespoonful of flour; add 1 cup of stock. Let boil with 1 bay−leaf, some parsley chopped fine and 1/4 cup
of vinegar, salt and pepper to taste. Then add the feet and let simmer ten minutes. Stir in the yolks of an egg
and serve hot.

1.−−Oriental Pudding.

Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let boil up. Then stir in 1 small cup of flour
sifted with 1 teaspoonful of baking−powder and a pinch of salt; stir until a smooth batter. Then remove from
the fire and stir in 4 well−beaten eggs, 1/2 cup of preserved ginger minced fine and 2 tablespoonfuls of the
syrup; mix thoroughly. Put into a well−buttered mold and let steam two hours. Serve hot with wine sauce.

2.−−Swedish Batter Cakes.
Sift 1 pint of flour. Add a salt−spoonful of salt, 1 teaspoonful of soda dissolved in a little milk, the yolks of 6 eggs and the whites beaten to a stiff froth and enough milk to make a thin batter. Then bake on a hot greased griddle until done. Serve hot.

3.−−Chinese Chop Suey.

Cut 2 pounds of fresh pork into thin strips and let fry ten minutes. Add 1 large onion sliced thin and let fry;
then add 1 cup of sliced mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a pinch of
pepper; moisten with 1/2 cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour
moistened with a little milk and let boil. Put some well−seasoned cooked rice on a platter, pour over the chop suey and serve very hot.

4.−−Russian National Soup.

Chop and fry all kinds of vegetables until tender. Make a
highly−seasoned beef broth; add the fried vegetables, 2 boiled beets chopped fine, some chopped ham, 1/4
teaspoonful of fennel seed, 2 sprigs of parsley chopped. Let boil well; then add 1 cup of hot cream and serve
at once.

5.−−English Buns.

Set a sponge over night with 1 cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to make a thick batter. Then add 1/2 cup of melted butter, 1 cup of sugar, a salt−spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and flour enough to make a stiff dough. Let raise five hours; then roll out half an inch thick and cut into round cakes. Lay in a
well−buttered baking−pan. Let stand half an hour; then bake until a light brown. Brush the top with white of egg beaten with
pulverized sugar.

6.−−Japanese Fish.

Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine. When nearly done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine, 1 tablespoonful of soy, 1 tablespoonful each of tarragon and Worcestershire sauce. Let cook until done. Place on a platter. Garnish with fried parsley and serve with boiled rice.

7.−−Swiss Creamed Potatoes.

Boil potatoes until tender and slice them thin. Heat two ounces of butter; add a dessert−spoonful of flour.
Then stir in some rich milk until it thickens; add the potatoes, salt, pepper and chopped parsley. Let boil up; add a little hot cream and serve at once.

8.−−Belgian Chicken.
Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1 cup of stock; add 1/4 teaspoonful of
mustard, 1/2 teaspoonful of paprica, a pinch of white pepper and salt to taste. Add the chicken and 1 glass of
sherry wine. Let all cook ten minutes. Add 3 tablespoonfuls of currant jelly. Serve hot with toasted croutons.

9.−−Swiss Biscuits.

Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss cheese. Mix well with 1/4 pound of flour or enough to make a stiff dough; roll out and cut into round biscuits. Bake in a moderate oven for twenty minutes, and serve.

10.−−French Fritters.

Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of butter; then stir in enough sifted flour until thick and smooth. When cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with wine sauce.

11.−−German Waffles.
Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add the yolks of 5 eggs, 1/2 cup of milk, 1/2 pound of
sifted flour with 2 teaspoonfuls of baking−powder, a pinch of salt and the grated peel of a lemon. Mix well;
add the whites beaten stiff and bake in a well greased waffle iron. Sprinkle with pulverized sugar and serve
hot.

12.−−Dutch Rice Fritters.

Take 1 cup of boiled rice and mix with 3 beaten eggs. Then sift 1/2 cup of flour with 1 teaspoonful of
baking−powder and a pinch of salt. Add some sugar to taste. Beat to a light thick batter and fry a spoonful at a time in boiling lard. Sprinkle with pulverized sugar and serve hot with cooked fruit.

13.−−French Lettuce Salad.

Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the yolks of 2 hard−boiled eggs with 1
tablespoonful of olive−oil and stir all together with 2 tablespoonfuls of white wine vinegar. Serve at once with
meats.

14.−−Austrian Baked Eggs.

Poach fresh eggs one at a time; then put in a well−buttered baking−dish; sprinkle with salt, pepper, bits of
butter and grated cheese. Pour over the top 1/2 cup of cream sauce and cover with fine bread−crumbs. Set in the oven to brown and serve hot with
tomato−sauce.

15.−−Swedish Stewed Chicken.
Cut a spring chicken in pieces at the joints; season with salt and pepper and sauté in hot butter. Add 2 cups of cream sauce, 1/2 cup of boiled rice, some chopped parsley and bits of butter. Let stew slowly until the chicken is very tender. Serve hot.

16.−−Polish Filled Fish.

Clean the fish; cut open along the backbone. Remove all the fish from the skin and bone from head to tail and chop fine. Fry 1 onion in butter; add some soaked bread. Take from the fire and mix with the chopped fish. Add 2 eggs and chopped parsley; season highly with salt and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a
tablespoonful of butter, salt and pepper, until done. Serve hot or cold.

17.−−Eels a la Poulette.

Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut into three−inch pieces. Heat 2
tablespoonfuls of butter; add 1 onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup of water, salt, pepper, 1 bay−leaf, some parsley and thyme. Let boil well; add the eels and 1 glass of wine. Boil ten
minutes longer; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon−juice. Serve with fried croutons.

18.−−Italian Baked Fish.
Clean and season a blue fish with salt, pepper and cloves. Lay the fish in a baking−pan with 1 onion chopped fine and 2 tablespoonfuls of chopped carrot and parsley. Pour over 1 glass of wine; sprinkle with flour. Put flakes of butter over the fish and let bake until brown. Serve with macaroni.

19.−−Dutch Stuffed Goose.

Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of
butter rolled in fine bread−crumbs. Put in a baking−dish. Pour over the oyster liquor and a little hot water; let bake until done. Baste as often as necessary. Serve with red currant jelly.

20.−−Swiss Roast Turkey.

Clean and season the turkey with salt and pepper. Then fill with 2 cups of bread−crumbs mixed with a lump of butter, some chopped onion and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2 cup of nuts. Mix all well with 2 beaten eggs. Put turkey in dripping−pan and let bake a rich brown. Baste often with the dripping until tender. Serve with dressing.

21.−−French Turkey Soup.
Cut off all the meat from left−over turkey bones. Put the bones in cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato−sauce. Let all cook well, seasoned with salt and pepper. Remove the bones; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons.

22.−−Swedish Baked Fish.

Clean and season a trout with salt, black pepper and cayenne. Lay in a baking−pan; dredge with flour;
sprinkle with parsley and bits of butter; add a little water and vinegar. Let bake in a hot oven. Baste often with butter until done. Garnish with parsley and serve hot with cream sauce.

23.−−Jewish Stewed Sweetbreads.

Clean and parboil the sweetbreads; then fry 1 small sliced onion in hot fat until light brown. Stir in 1
tablespoonful of flour; add 1/2 cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay−leaf, a few
cloves, 1/4 cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprica
to taste; add 1 tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer until done. Serve cold.

24.−−German Stuffed Turkey.
Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets; add some chopped veal and
pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff the turkey.
Put in the dripping−pan with some hot water. Dredge with flour; let bake until done. Baste often with the sauce. Serve the turkey with the dressing. Garnish with boiled beets sliced thin.

25.−−Neapolitan Salad.

Cut cold chicken or turkey in small dice pieces; add some cold potatoes, beets and celery, cut fine; sprinkle
with chopped hard−boiled eggs, salt and pepper. Line the salad bowl with lettuce leaves; add the salad. Cover with a French mayonnaise dressing. Garnish with capers and beets.
26.−−Bavarian Stuffed Chicken.
Clean and season a fat hen. Chop the giblets; add some truffles, a chopped onion, parsley, bread−crumbs, a beaten egg, salt, black pepper and paprica to taste. Then fill the chicken; heat some dripping in a large
saucepan; lay in the chicken, cover, and cook slowly with 1 cup of hot water until tender.

27.−−Hungarian Baked Herring.

Bone the herring and cut into small pieces. Slice some cooked potatoes; then butter a baking−dish; sprinkle with flour. Put a layer of potatoes, some chopped onion and herring and bits of butter until dish is full;
sprinkle with pepper. Make the top layer of potatoes and bits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in a moderate oven until brown. Serve hot.

28.−−French Stewed Quail.
Stuff the quail. Put 1 tablespoonful of butter in a large stew−pan; add some thin slices of bacon. Let get very hot. Lay in the birds; sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped fine. Cover and let brown a few minutes, then add 1 cup of hot water. Let stew slowly until tender. Thicken the sauce with flour mixed with milk; add some chopped parsley; let boil up and serve hot.

29.−−India Beef Curry.
Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add 1
onion chopped fine and 1 tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of
curry−powder and 1/2 cup of hot water until meat is tender. Thicken the sauce with flour and butter. Serve on
a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices.

30.−−Bread Pudding a la Caramel.

Mix 1 pint of soft bread−crumbs with 1/2 cup of seeded raisins, 2 tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in a well−buttered pudding−dish until brown. Then boil 1−1/2 cups of brown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate. Stir until smooth and spread hot over the pudding.

31.−−Irish Flummery.

Take 1 pint of oatmeal; pour on enough cold water to cover; let stand over night; strain and boil with a pinch of salt until thickened. Then add 1 cup of cooked small fruit, a lump of butter and sugar to taste. Let get cold and serve with cream.

1.−−Swiss Fried Sweetbreads.

Blanch the sweetbreads and sprinkle with salt and pepper; then cut into thin slices. Dip in beaten egg and roll in grated Swiss cheese and fine bread−crumbs and fry in a little hot butter to a golden brown. Serve hot, garnished with parsley.

2.−−Japanese Chicken.

Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry−powder and let fry
in hot olive−oil until brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of Japanese sauce,
1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of
water. Cover and let cook ten minutes. Add the chicken to the sauce with 1 cup of cocoanut juice. Let all
simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried
parsley.

3.−−Hindu Venison.
Cook some venison, well seasoned, until tender and slice thin. Peel and slice 2 apples and 1 Spanish onion;
season and fry until a light brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton
broth; cover and let cook fifteen minutes. Then mix 1/2 ounce of butter with 1/2 tablespoonful of
curry−powder and 1 tablespoonful of lemon−juice; add to the sauce with the sliced venison; cover and let
simmer ten minutes; then add 1 tablespoonful of currant jelly. Let get very hot and serve, garnished with fried
croutons and sliced lemon.

4.−−Spanish Tongue.
Boil a beef tongue until tender; take off the outer skin. Then rub with butter and the beaten yolk of an egg; put
in a baking−dish. Add 1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine and 1/2 can of
mushrooms. Sprinkle with salt and pepper and let bake until brown. Serve garnished with the mushrooms.

5.−−English Pigeon Pie.
Clean and season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until
tender with 1 onion, 2 sprigs of parsley and 1 bay−leaf. Then line a deep pie−dish with a rich paste; let bake
and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot.

6.−−Hungarian Stuffed Goose Neck.

Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with 1 small chopped
onion in a tablespoonful of goose−dripping. Add chopped parsley, salt, paprica and ginger and mix with 1
egg. Lay in a baking−pan with a little hot water and bake until brown. Serve hot with red cabbage cooked
with wine.

7.−−Swedish Cabbage.

Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible until tender. Then add
some milk and let boil. Add a tablespoonful of butter mixed with flour, some mace and white pepper to taste. Let boil up and serve hot.

8.−−Spanish Fried Fish.
Season and slice red fish; roll in flour and fry until brown. Then heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water; also some parsley, salt, pepper and 1 bay−leaf chopped fine. Let all cook; then add the slices of fried fish. Let all get very hot and
serve with boiled rice.

9.−−German Spiced Rabbit.

Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some
vinegar. Heat 1 tablespoonful of dripping; add the slices of rabbit and 1 sliced onion, 2 bay−leaves, a few
peppercorns, 2 sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until
tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote.

10.−−English Layer Cake.

Bake 3 layers of sponge−cake; then mix some jelly with wine and spread between the layers and over the top and sides. Cover with a rich chocolate icing, flavored with vanilla.

11.−−Dutch Rice Pudding.
Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter, the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well−buttered pudding−dish until done. Serve cold.

12.−−Polish Poached Eggs.
Boil 1/2 cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter; sprinkle with salt and pepper. Then add 1 tablespoonful of butter and 1 tablespoonful of sugar to the sauce; let boil up and pour over the eggs. Serve on buttered toast.

13.−−Belgian Sweet Potato Purée.

Boil 4 sweet potatoes until soft. Mash until smooth with 1
tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put in a buttered pudding−dish; pour over some melted butter; let bake until brown. Serve hot with broiled steak.

14.−−Spanish Codfish.

Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter; add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1
tablespoonful of flour; stir until thickened. Then add 1 cup of water, pepper and chopped parsley; let boil well; add the codfish. Let simmer one−half hour. Serve on buttered toast.
15.−−Halibut a la Toulonaise.
Slice the fish; season highly with salt, pepper, cloves, lemon−juice and parsley. Then roll in flour and fry in
hot olive−oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French
dressing.

16.−−Jewish Stewed Goose.

Clean and cut a fat goose into pieces; season with salt, pepper and ginger. Put in a stew−pan with 1 sliced
onion, 2 cloves of garlic, 1 bay−leaf, thyme and a few peppercorns; add the juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with apple−sauce.

17.−−Polish Rice Pudding. Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants. Let cook ten minutes. Then add the grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs well beaten with 1 cup of sugar. Mix thoroughly and pour into a well−buttered pudding−dish; let bake until done. Then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon sauce.

18.−−Vienna Dumplings.

Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the
tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the dumplings.

19.−−Bavarian Sauerkraut.

Cook 2 pounds of fresh pork; season with salt and pepper; add 2 bay−leaves and a few cloves. When half
done, add 1 quart of sauerkraut and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown sugar. Let all cook until tender. Serve with potato dumplings.
20.−−Chicken Croquettes a la Reine.
Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and cayenne. Add a tablespoonful of butter and 2 well−beaten eggs. Then form into croquettes. Dip in beaten egg and fine bread−crumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the croquettes. Garnish with parsley.

21.−−Jewish Goose Greeben.

Cut all the fat from the goose into small pieces and cook in a skillet with 1 cup of cold water. Let cook uncovered until the water has evaporated; then fry until brown. Sprinkle with salt and serve hot.

22.−−French Venison Pie.

Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie−dish with a rich pie−paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg and let bake until done.

23.−−Belgian Broiled Quail.
Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each
quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready
buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon−juice.
Serve hot.

24.−−Vienna Roast Beef.

Season a rib−roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping−pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay−leaf and a few cloves and
peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound. Serve with potato dumplings.

25.−−Oysters a la Toulonaise.
Drain large oysters; sprinkle with salt and pepper. Try out a few slices of bacon in a frying−pan; remove the bacon. Roll the oysters in fine bread−crumbs and sauté until brown on both sides. Place on hot buttered toast; sprinkle with lemon−juice and garnish with olives.

26.−−Chicken a la Bechamel.

Clean and season a fat hen. Put a few slices of chopped bacon in a saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2 stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1 cup of hot water. Let all stew until tender; then add some chopped mushrooms and pour over all 1 cup of hot rich cream.

27.−−Milanese Vegetable Soup.
Cut bacon and ham into small pieces; put in a saucepan with 1 tablespoonful of hot butter. Add all kinds of
vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with 1 quart of beef stock;
let all cook slowly for half an hour; add some boiled rice and 1 cup of tomato−sauce and cook until done.
Serve hot.

28.−−Swedish Salad.
Cut cold cooked fish into small pieces and mix with chopped hard−boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold.

29.−−Oriental Rabbit Pie.

Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1 chopped green pepper, 1 Spanish onion sliced thin and 2 sliced tomatoes, a pinch of cloves and allspice. Then line a pie−dish with a puff paste; let bake and fill with the rabbit; add 2 chopped hard−boiled eggs and sprinkle with curry−powder. Cover with the paste; brush the top with a beaten egg and let bake until brown. Serve hot.

30.−−Spanish Baked Fish.
Season a pike; put in a baking−pan. Pour over two ounces of melted butter and 1 pint of sour cream; then let bake in a hot oven for twenty minutes. Sprinkle with bread−crumbs and grated cheese and let brown on top. Serve hot. Garnish with parsley.

1.−−English Plum Pudding.

Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar, 1 pound of seeded raisins, and 1 pound of currants all dredged with flour, 1/4 pound of chopped citron, 1 pound of finely chopped beef suet, 1 nutmeg grated, 1 tablespoonful of cinnamon, cloves and mace mixed together, a pinch of salt, 1 glass of wine and 1 glass of fine brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff froth. Pour the mixture into a wet cloth dredged with flour; tie well and let boil five hours. Serve with wine sauce.

2.−−Swedish Rice Pudding.
Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of salt and 1 teaspoonful of vanilla. Pour
into a pudding−dish. Put bits of butter over the top and let bake in a moderate oven until done. Serve cold.

3.−−Portugal Soup.
Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season with salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 head of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of garlic, all cut fine, and 1 herb bouquet. Let all cook until tender; then add 1/2 can of peas. Remove the meat; cut into thin slices; season, and serve with the soup.

4.−−Chinese Salad.

Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut into shreds; season with salt and
pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce
leaves; fill with the mixture; sprinkle with finely chopped parsley. Pour over a mayonnaise dressing and
garnish with
anchovy fillets.

5.−−Egyptian Salad.

Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add 2 dozen fine cut French sardines. Put on crisp lettuce leaves in a salad bowl and cover with a mayonnaise dressing Garnish with thin shreds of red beets, and serve.

6.−−English Dumplings.
Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of finely chopped suet, 1/2 cup of currants,
1/2 teaspoonful of salt and a little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful of baking−powder;
mix well with the beaten whites of the eggs. Make into dumplings the size of an egg; let steam. Serve hot with
lemon sauce.

7.−−Irish Pancakes.

Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a pint of milk and 1/2 ounce of melted butter.
Mix well to a smooth pancake batter and fry in hot lard to a delicate brown. Sprinkle with powdered sugar and
serve hot.

8.−−English Cream Pudding.

Line a well−buttered pudding−dish with a rich puff−paste and bake. Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add the grated rind and juice of a lemon and beat well with the yolks of 6 eggs; add the whites beaten to a froth. Fill the pudding−dish with the mixture and bake until done.

9.−−Bavarian Roast Turkey.

Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and 1 onion grated. Mix with a lump of butter and 1 cup of bread−crumbs; add 1 egg. Season with sage, thyme, salt and pepper; then put in a dripping−pan. Pour in 1 cup of water and dredge with flour. Let bake in a hot oven until done.

10.−−Jewish Stewed Cabbage.

Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a pan; add the cabbage; cover and let
stew with 2 apples, and 1 onion chopped fine. Then brown 1 tablespoonful of flour in hot butter; add 1/2 cup of water mixed with vinegar. Season with salt, pepper and sugar to taste. Pour the sauce over the cabbage; let simmer ten minutes. Add 1/2 cup of red wine; let boil up and serve hot.

11.−−Venison a la Francaise.

Season venison steaks with salt, pepper and lemon−juice. Put in a saucepan with 2 tablespoonfuls of hot
butter. Add 1 onion, 2 bay−leaves, 1 clove of garlic and a sprig of parsley minced fine. Let brown; then add 1/2 can of mushrooms, some thyme chopped fine and a glass of claret. Cover and let simmer until tender. Serve with toasted croutons and currant jelly.

12.−−Italian Macaroni.
Boil macaroni in salted water until tender. Drain. Then heat 2 tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated cheese. Cover, let get very hot. Then mix a highly seasoned tomato−sauce with a small glass of wine; let boil up and pour over the macaroni. Serve hot with roast veal.

13.−−Russian Stuffed Tongue.

Take fresh beef−tongue; make an incision with a sharp knife and fill with chopped onions, bread−crumbs, a lump of butter, sage, thyme, salt and pepper. Sew up and let boil until nearly done. Remove the skin. Then stick cloves all over the tongue, and let cook until tender. Add 2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve, garnished with sliced beets, olives and sprigs of parsley.

14.−−Hungarian Dumplings.

Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough sifted flour to make a stiff dough. Roll
out on a well−floured baking−board as thin as possible. Cut into three−inch squares and fill with the following mixture: 1 cup of cottage cheese; mix with 1 tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and
nutmeg to taste. Fill the dumplings, press the edges well together. Boil some milk, seasoned with a pinch of salt and sugar to taste. Lay in the dumplings and boil until done. Serve with the sauce.

15.−−German Stewed Fish.

Clean the fish. Cut into large slices; salt well and sprinkle with black pepper and let stew with sliced onion,
some celery and parsley. Add a few slices of lemon; let cook fifteen minutes to the pound; then mix 1
tablespoonful of flour with 2 tablespoonfuls of butter; add to the fish. Let cook five minutes more and serve
hot or cold.

16.−−French Stuffed Partridge.
Clean, singe and draw young partridges. Season and stuff each bird with chopped oysters well seasoned, and sprinkle with parsley. Put a small piece of butter in each bird; place the birds in a baking−pan; cover with thin slices of bacon; add a little hot water and bake in a hot oven until done. Serve with toast.

17.−−Russian Pickled Herring.

Soak 1 dozen herring over night in water; then mash the milch and roes and mix with 4 tablespoonfuls of
brown sugar. Put the herring in a large dish with 2 large onions sliced; make alternate layers of herring, onions and sliced lemon, 8 bay−leaves, a few cloves, whole peppers and some mustard seed. Pour over all some
vinegar. Ready to serve in five hours. Will keep for one week. Serve with
boiled potatoes.

18.−−Hungarian Duck.

Season and roast the duck; then cut into pieces for serving. Chop the giblets; add to the gravy in which the
duck was roasted, with 1 glass of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the juice of a
lemon. Let boil; add the sliced duck and let simmer until tender. Serve hot; garnish with fried croutons.

19.−−Venison a la Parisienne.

Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion, 1 bay−leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add the venison, salt and pepper. Let all fry a few minutes; then add 1 cup of
consommé and let simmer until tender. Add 1/2 glass of sherry and 1/2 can of chopped mushrooms. Let all get very hot and serve with toasted croutons.

20.−−Jewish Boiled Fish.
Clean and season a large fish with salt and pepper and let cook with 1 cup of vinegar, 1 large onion, 2 sprigs
of parsley and 2 of thyme, 1 tablespoonful of butter, 1/2 cup of raisins, a few cloves, 1 lemon sliced and 1
teaspoonful of prepared mustard. Let cook until done. Remove the fish; add 2 large pickles chopped and 1/4
cup of sugar, and thicken with the yolks of 2 eggs well beaten. Serve hot or cold, garnished with parsley.

21.−−English Stuffed Duck.
Clean and season the duck; then chop the giblets. Add 1 onion, some celery and parsley. Mix with 1 cup of
bread−crumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping−pan with some hot
water, 1/2 glass of sherry and a lump of butter. Sprinkle with flour; bake until done. Serve with apple−sauce.

22.−−French Stewed Rabbits.

Skin and clean the rabbits; cut into pieces at the joints; season well. Heat 2 tablespoonfuls of drippings in a stew−pan; add the rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay−leaf, 2 sprigs of parsley and thyme. Let all brown a few minutes; then add 1 cup of hot water and cook slowly until tender. Thicken the sauce with flour and butter; add a glass of claret; boil up and serve.

23.−−Italian Salad.

Cut 1 pound of cooked veal in very small pieces; add 1 herring that has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets, 3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise dressing and garnish with sliced hard−boiled eggs, olives and capers.

24.−−Hungarian Stewed Pigeons.

Season the pigeons and stuff with chopped chicken. Let stew slowly with chopped onions, chives, celery and parsley; add salt and paprica to taste. Cook until tender. Serve hot with beet salad.

25.−−Vienna Baked Goose Breast.
Take the breast of the goose and cut the meat from the bone; chop fine with some onion, 1 clove of garlic, parsley and a little thyme, salt, black pepper and paprica. Mix with 2 eggs and fine bread−crumbs. Put the chopped breast mixture back on the bone. Place in a baking−dish; pour over some dripping; sprinkle with flour and bake until brown. Serve with sour apple compote.

26.−−Italian Veal and Macaroni.

Season tender veal cutlets with salt and red pepper and sauté in hot olive−oil; then cover and simmer until

tender. Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3
tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread−crumbs fried in butter. Serve hot.

27.−−French Squirrel Fricassee.

Cut the squirrels into pieces at the joints; sprinkle well with salt; let lay one hour; then sprinkle with pepper
and lemon−juice. Put 2 large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel with 1 sliced
onion; cover and let brown. Then add 1 cup of tomato−sauce, some celery seed and chopped parsley and 1
cup of hot water. Let simmer until tender. Add 1/2 glass of sherry wine. Let get very hot and serve with
French peas.

28.−−Irish Mutton Stew.
Season mutton chops with salt and pepper; put a tablespoonful of hot drippings in a saucepan; add the chops, some sliced turnips, potatoes and onions, salt and pepper. Then cover with water and cook slowly until tender. Thicken the sauce with a little flour mixed with 1/2 cup of milk. Season to taste and serve very hot.

29.−−German Bread Pudding.
Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the bread, a small cup of raisins and the grated peel of a lemon. Mix all well. Put in a well−buttered pudding−dish and bake until brown. Beat the whites with a pinch of salt, sugar and a little
lemon−juice spread on the top. Let get light brown in the oven. Serve with wine sauce.

30.−−Hungarian Spice Cakes.

Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar; add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of cloves, some grated lemon peel and a pinch of salt. Make all into a dough and roll into small cakes about an inch in diameter. Put on well−buttered baking−plates, sprinkled with flour, and bake in a moderate oven until a rich brown. Serve with wine.

31.−−French Braised Sweetbread.
Parboil the sweetbreads; drain. Put in the baking−pan with a piece of salt pork, 1 onion, 1 carrot, 1 bay−leaf and a sprig of thyme, all cut fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. Let cook in the oven until done. Serve with mushrooms.

Pizza thanksgiving recipes

2009-09-23T23:03:00.000-07:00

Amazing Whole Wheat Pizza Crust Recipe
Ingredients:
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C) * 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour
Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about
10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the
all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with
the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of
dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let
stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2
pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for
about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it
will not stretch any further. Then, drape it over both of your fists, and gently pull the edges
outward, while rotating the crust. When the circle has reached the desired size, place on a well
oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp
and golden at the edges, and cheese is melted on the top.

Basic Pizza Dough Recipe
Ingredients:
* 2 packages dry yeast
* 1 1/2 cup lukewarm water
* 4 cups flour
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 tablespoon olive oil

Directions:
Dissolve yeast in water; set aside for 5 minutes, stirring occasionally. Combine flour, salt, sugar
and oil in bowl; make a well in the center. When water/yeast mixture is bubbly, pour into center
of well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading
motion.
If dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until
dough is smooth and elastic. Roll into ball; cover with a damp cloth. Let rest for about 20 minutes
in warm place. Beat dough with your palm to expel gas formed while fermenting. Roll dough
again into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator.
When ready to use, place dough on floured counter top or table. Flatten with your hands, working
from center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza
pan, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired
amounts. Bake in hot oven (475 to 500 degrees) until golden brown.

Basic Pizza Dough Recipe1

I ngredients:
* 4 1/2 cups Unbleached all-purpose White flour * 1 teaspoon Salt
* 1/4 cup Olive oil
* 2 packages Dry yeast
* 1 1/2 cup Warm water
* 2 teaspoons Light brown sugar
Directions:
Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure
water is warm, not hot - too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the
water and set it aside for 5 minutes. Will become frothy. (about 2 cups worth!)
Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of
the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it
also.
Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands.
Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the
kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic.
Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the
dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft-
free place until double in size, 1 1/2 hours to 2 hours. An oven with the light on or a lit burner
pilot will provide suitable heat for rising dough. When dough has risen, divide into two halves,
then roll each out on floured surface. A round shape may be cut out with table knife using 12"
bowl or plate as template.

Basic Pizza Dough Recipe2

Ingredients:
* 3 1/4 cups unbleached flour
* 2 teaspoons salt
* 1 cup warm water
* 1 envelope active dry yeast
* 3 tablespoons olive oil
Directions:
In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl,
combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes.
Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky
mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working
the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the
top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the
ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1
tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or
until it has doubled in size. When the dough has risen it can be divided in half and the two pieces
formed into two balls which will later be patted into the traditional pizza shape.

Boboli Pizza Crust Recipe

Ingredients:
* 1 package Dry Yeast
* 1/4 cup Water
* 2 1/4 cups Warm water
* 6 tablespoons olive oil, + extra for pans
* 6 cups Flour
* 1 teaspoon Salt

Directions:
Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes. Add the rest of the
ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl
covered with a damp towel and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh
ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10
minutes and then pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 F for 25 minutes. May dip in olive oil.

Boboli Type Pizza Crust Recipe

Ingredients:
* 1 cup water
* 3 cups all purpose flour
* 1 teaspoon salt
* 2 tablespoons olive oil
* 1 tablespoon sugar
* 2 teaspoons Red Star active dry yeast
* 1 teaspoon minced garlic
* 2 teaspoons parmesan cheese
* 1/2 teaspoon Italian seasoning
* parmesan cheese to sprinkle

Directions:
Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your
manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast.
Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with
parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown.
Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last
minute dinners. Good way for kids to make pizza too.

Classic Pizza Crust Recipe

Ingredients:

* 1 package active dry yeast
* 2 1/2 cups sifted flour
* 1 teaspoon salt
* 1 cup warm water
* 1 tablespoon cooking oil

Directions:
In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water
and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on
high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until
smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it
is lightly greased.
Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and
chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and
about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your
choice. Cook at 425* for 25 minutes.

Cornmeal Pizza Crust Recipe

Ingredients:

* 1 cup warm water
* 1/4 teaspoon salt -- optional
* 2 1/2 cups all-purpose flour -- divided
* 1 cup cornmeal -- plus
* 1 tablespoon cornmeal -- divided
* 2 tablespoons sugar or honey
* 2 teaspoons active dry yeast

Directions:
Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan in
order specified by owner's manual. Program basic dough cycle setting; press start. Remove dough
from bread machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick
cooking spray; sprinkle with remaining 1 tablespoon cornmeal. Press dough into pan.
Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings

Deep Dish Pizza Crust Recipe

Ingredients:
* 3 cups all-purpose flour
* 1/8 cup olive oil
* 2 jumbo eggs -- room temperature
* 2 tablespoons thyme
* 1 cup warm water
* 1 package rapid rise yeast
* 2 teaspoons sugar

Directions:
Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes. In a large
bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid
into dry ingredients and mix until a soft sticky dough forms. remove dough to a lightly floured
surface and knead 5 minutes, until dough is no longer sticky.
Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 -
3 hours.
Punch dough down and place into a well oiled 12" pizza pan. using your hands, move dough
around the bottom of the pan and 2/3 the way up the sides. Set aside and let rise 10 minutes.
Brush crust lightly with olive oil and add toppings.

Easy Pizza Dough Recipe

Ingredients:
* 3 1/2 cups unbleached, all-purpose flour
* 2 packages dry active yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 1/2 cup lukewarm water from the tap
* 1/2 teaspoon olive oil
* Flour, for the work surface
* Cornmeal, to dust
Directions:
In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is
running, gradually add water and knead on low speed until dough is firm and smooth, about 10
minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to
coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough
rise in warm spot until doubled in bulk, about 2 hours. Preheat oven to 500 degrees F. If using a
pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down,
cut in half. Place half of the dough on generously floured work surface. By hand, form dough
loosely into a ball and stretch into a circle. Using floured rolling pin, roll dough into large circle
until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges
back together. To prevent dough from sticking to counter, turn over the dough and sprinkle with
flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet
generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12
minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in
freezer bags.

Heart Shaped Pizza Recipe

Ingredients:

* 1 cup water
* 2 tablespoons milk
* 2 teaspoons sugar
* 1 1/4 teaspoon salt
* 1 tablespoon shorteni ng
* 1 tablespoon olive oil
* 1 tablespoon durum semolina (or corn meal)
* 1 cup unbleached all-purpose flour
* 2 cups unbleached bread flour
* 1 1/4 teaspoon yeast
Directions:
Place water, milk, sugar, salt, shortening and olive oil in bowl of food processor and pulse to
dissolve sugar and salt.
Add yeast, semolina or corn meal, bread flour and all purpose flour. Process until a soft ball
forms. Remove from machine and allow to rest, covered with a towel, about 45 minutes.
OR to make by hand: Use only all-purpose flour. Place water, milk, sugar, salt, shortening and
olive oil in bowl and dissolve sugar and salt. Stir in yeast, semolina or corn meal, all purpose flour
and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a
towel about 45 minutes.
Deflate dough very gently before using and allow it to rest 15 minutes more before using in a
recipe. You may refrigerate dough in an oiled plastic bag for up to two days.
Shape dough into a heart. Top with your favorite sauce and toppings. Bake in a hot oven 425 -
450°F. for 15 - 20 minutes.

Herb Pizza Dough Recipe

Ingredients:
* 1 package A ctive Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water -- 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil -- as needed
* Oil And Cornmeal For Pan

Directions:
Stir together the yeast,sugar and warm water. Let stand until foamy, about 10 minutes. In the
work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine.Add
flour and salt.
Turn the machine on and off a couple of times. While the machine is running, add yeast. Process
until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40
seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface
has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free
place for 1 hour or until doubled.
Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to
flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the
dough on the pizza pan and trim the edges. Bake for 10 minutes @ 425 degrees.
Remove from oven, lightly brush the crust with a little more oil. Top as desired. Makes enough
dough for one 12" crust.

Pizza Dough Recipe3

Ingredients:
* 1 1/2 teaspoon bread machine yeast
* 3 cups all-purpose flour
* 3/4 cup milk
* 2 tablespoons olive oil
* 1/2 cup lukewarm water
* 1 1/2 teaspoon salt
* pinch sugar
Directions:
Place all ingredients except water in a food processor. Pulse to mix well. Then turn machine on
and drizzle the water in until it forms a ball. Let the ball go around a few times in the machine to
knead it a bit. Remove dough onto a floured surface and knead well for a few minutes until elastic.
Place in a greased bowl and let rise until doubled. Remove from bowl and punch down. Cut into 2 p ieces and roll out into 4 medium size crusts, enough to feed 4 people. Turn oven on and preheat a t 400°F for 30 minutes, if using pizza stone. If no stone, preheat oven to 400°F for 10-15
m inutes. Place pizza crust on the back of a baking sheet that has been covered with a sprinkling of c ornmeal. Place in oven and bake for 8 minutes. Remove and cover with toppings. Place back in o ven and bake for 8 more minutes until crust is golden and cheese is bubbly.

New York Style Pizza Dough Recipe

Ingredients:
* 1 1/2 cup warm water
* 2 1/2 teaspoons granulated sugar
* 2 1/2 teaspoons salt
* 1 tablespoon olive oil
* 4 1/2 cups all-purpose flour
* 1/2 teaspoon active dry yeast
* 1/2 cup cornmeal
* sauce, cheese, and toppings of your choice
Directions:

In a large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and stir with heavy
spoon for 1 minute. Turn dough out onto a lightly floured surface and press into a circle. Sprinkle
yeast evenly over dough and knead for 12 minutes. Divide dough into portions: 4 equal portions
for calzones, 3 equal portions for 8" pizzas, 2 equal portions for 12" pizzas. Place dough balls in a
bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location. Place a dough
ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the
edges to the center, press dough into a circle. Preheat a pizza stone in a 500 degree oven for 1
hour. Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal.
Spread sauce over crust and top with cheese and desired toppings. Gently shake the cutting board
from side to side, assuring it isn't sticking to the board. For a calzone, fold the crust over in half.
Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in 500
degree oven for 20-25 minutes, until crust is golden.

New York-Style Pizza Crust Recipe

Ingre dients:
* 2/3 cup warm water
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 1 teaspoon sugar
* 2 teaspoons active dry yeast
* 1 tablespoon cornmeal -- optional
Directions:

Measure carefully, placing all ingredients except cornmeal in bread machine pan in order
specified by owner's manual. Program dough cycle setting; press start. Remove dough from bread
machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3
minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter. Spray
12- to 14-inch pizza pan with cooking spray; sprinkle with cornmeal, if desired. Press dough into
pan.
Preheat oven to 450°F. Follow topping and baking directions for individual recipes, baking pizza
on bottom rack of oven.

Pizza Crust Recipe

I ngredients:

* 0.47 L warm water (110F - 115F)
* 59 milliliters olive oil
* 2 packages yeast
* 1 2/5 L all-purpose flour
* 9 9/10 milliliters of salt yellow cornmeal

Directions:
Proof yeast with slat in warm water. Mix yeast, water and olive oil, stir in flour 1 cup at a time.
Turn out onto floured surface, knead until smooth, 5 to 7 minute, adding flour as necessary.
Dough will be soft. Place in oiled bowl, turning to coat all sides, cover with plastic wrap and let
rise in warm place until doubled. Punch down and let rest 15 mins. Divide in half an, press out
into tow 12 inch round pizza pans or 10x15x1 pans or 1 of each. sprinkled with yellow
cornmeal(prevents crust from sticking).

Pizza Dough (Bread Machine) Recipe

Ingredients:

* 1 cup water PLUS"PLUS" means this ingredient in addition to the one on the next line, often
with divided uses
* 2 tablespoons water
* 2 tablespoons oil
* 3 cups bread flour
* 1 teaspoon sugar
* 1 teaspoon salt
* 2 1/2 teaspoons active dry yeast

Directions:
Place ingredients in pan in order listed or as directed per machine instructions. Select white
dough cycle. Makes two 12 inch regular crusts or one 16 inch deep dish crust. Top with desired
toppings and bake at 400°F for 18-20 minutes or until crust is light brown.

Pizza Dough And Sauce Recipe

Ingredients:
***Pizza Dough***
* 3/4 tablespoon yeast
* 1 1/2 cup water
* 1 1/2 teaspoon salt
* 3 tablespoons oil
* 4 cups flour
* **Pizza Sauce***

* 6 ounces can toma to paste
* 1/2 cup wine or water
* 1 teaspoon oregano
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 tablespoon vegetable oil or olive oil
* 1 1/2 tablespoon parmesan cheese

Directions:
Dissolve yeast in water (You can add a pinch of sugar). Stir in salt, oil and half of flour. Gradually
add remaining flour, mixing well. Knead 8-10 minutes or until smooth and elastic. Place in
greased bowl and let rise until double (1/2-1 hour). Punch down and let rise again until double.
Punch down and divide. Pan out on pizza pans. Top with pizza sauce & toppings. Bake at 400 for
20-25 minutes.
Pizza Sauce: Mix all ingredients together, blending well (You can also add a few sprinkles of garlic
powder if you want).
Top with meats, cheese and other toppings.

Polenta Pizza Crust Recipe

Ingredients:
* 1 tablespoon Active dry yeast
* 1 tablespoon Barley malt extract
* 1 cup warm water
* 3/4 cup semolina
* 1 cup unbleached all purpose flour
* 3/4 cup polenta/corn meal
* 1 teaspoon salt
* 3 tablespoons extra virgin olive oil

Directions:
In a large bowl or electric mixer, dissolve the yeast and barley malt in warm water. Add the
semolina, flour, polenta, salt, and olive oil. Combine well. Knead the dough until it is shiny and
smooth, adding flour as needed.. Place the dough in a lightly oiled bowl, cover with plastic wrap
and let rise until doubled, about 2 hours.
When dough has risen, punch down and roll out to a large circle and transfer to a baking sheet or
pizza pan. Top with any preferred topping and bake in a preheated 425F oven for 20 - 25 minutes.
This is good topped with roasted veggies.

Pourable Pizza Crust Recipe
Ingredients:
* 3 tablespoons Instant High-Active dry yeast
* Warm water (110 degrees F)(just enough to dissolve the active yeast) * 7 pounds All-purpose or bread flour
* 1 package (1 lb 2 1/2 oz.) Instant nonfat dry milk * 8 3/4 ounces Sugar
* 1 1/4 teaspoon Salt
* 1/8 cup Olive oil
* Cornmeal
Directions:
Dissolve dry yeast in warm water.=20 Let stand 5 minutes. Place flour, milk, sugar, and salt in
mixer bowl. Using a whip, blend on low speed for 8 minutes. Add dissolved yeast and oil. Blend
on medium speed for 10 minutes. Batter will be lumpy. Oil three sheet pans (18" x26" x1").
Sprinkle each pan with 1 oz (approximately 3 Tbsp) cornmeal. Pour or spread 3 lb 6 oz (1 1/2
quart) batter into each pan. Let stand for 25 minutes. Bake until crust is set: Conventional Oven:
475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust
with desired topping. Bake until heated through and cheese is melted: Conventional Oven: 475
degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.

Soft Pizza Dough Recipe

Ingredients:
* 1 frozen loaf bread dough
Directions:
The best pizza dough I have used is thawed out frozen bread dough. Allow dough to defrost. Roll
out to fit pan.

Thin Crust Pizza Dough Recipe
Ingredients:
* 3 cups bread flour
* 7/8 cup warm water
* 1 tablespoon vegetable shortening (Crisco)
* 1 teaspoon active dry yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar

Directions:
In a heavy-duty stand mixer fitted with dough hook, add the water, shortening, yeast, and sugar.
Mix thoroughly until yeast has fully dissolved. Add flour and salt. Mix on low until most of the
flour and water has mixed, then continue kneading for 10 minutes. The dough will be loose and
scrappy at first and will eventually form a cohesive ball. There should be no raw flour or crumbs
remaining in the bowl.
The dough will be somewhat dry and dense. Place the dough ball into a large bowl and cover
tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential so that the dough will develop its signature texture and, more importantly, its unique flavor! Do not skip this step!
Preheat your oven to 500 F about one hour before you plan to bake the pizza. Turn the dough out
onto a large surface and dust with flour. Using a heavy rolling pin, roll the dough out very thin to
form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan
lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess
dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone
(not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch
all the way around and pinch it up to form a raised lip or rim.
Next, precook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from
the oven and pop any large air pockets that may have formed.
Add your sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking,
rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and
crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan
onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a
serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam
will soften the crust. Once cool, use a pizza cutter to slice the pie into pieces and enjoy!

Whole Wheat Pizza Crust Recipe

Ingredients:
* 1 1/4 cup warm water
* 1/4 teaspoon salt -- optional
* 2 tablespoons honey or sugar
* 2 cups all-purpose flour -- divided
* 1 cup whole wheat flour
* 2 teaspoons active dry yeast
* 1 tablespoon cornmeal
Directions:
Measure carefully, placing all ingredients except cornmeal in bread machine pan in order
specified by owner's manual. Program dough cycle setting; press start. Remove dough from bread
machine pan; let rest 2 to 3 minutes. Pat and gently stretch dough into 14- to 15-inch circle. Spray
14-inch pizza pan with nonstick cooking spray; sprinkle with cornmeal, if desired. Press dough
into pan. Follow topping and baking directions for individual recipes. 1 thick 14-inch crust is 8
servings

PIZZA SAUCE RECIPES

Authentic Homemade Pizza Sauce Recipe

I ngredients:

* 1 medium onion, finely chopped
* 2 tablespoons olive oil
* 500 grams can whole/chopped Italian plum tomatoes * 2 teaspoons concentrated tomato puree
* 1 tablespoon white wine vinegar
* 3 teaspoons sugar
Directions:
In a large saucepan, gently saute the onion in the oil until transparent. Add the tomatoes and
bring to the boil. Once simmering, add the tomato puree, the vinegar and sugar. Simmer for a full
hour, using a wooden spoon to break up any tomato pieces. If the sauce still has pieces of tomato,
pass through a sieve before bottling and storing in the refrigerator for up to two weeks. Spread
thinly on pizza, use over pasta with a grated, strong, hard cheese, or use as a base for more
complex meat sauces for pasta.

Basic Pizza Sauce Recipe

I ngredients:

* 35 ounces canned whole tomatoes
* 1 teaspoon basil
* 1 clove garlic, peeled & crushed
* 2 tablespoons tomato paste
* salt and pepper -- to taste

Directions:
Pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely
crush the tomatoes with a fork. Add the herbs, garlic, tomato paste, salt, and pepper. Bring to a
bubble over medium heat, stiring to mix the seasonings.
As soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle
simmer. Cook, uncovered, stiring from time to time, for a minimum of 15 minutes and a
maximum of 1 hour.

Firehouse Pizza Sauce Recipe

Ingredients:
* 1 (6 ounce) can tomato paste
* 3/4 cup warm water (110 degrees F/45 degrees C) * 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 1 tablespoon Honey or Splenda if you would like low carb * 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* Salt to taste

Directions:
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, Splenda, anchovy paste,
onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes
and salt; mix together, breaking up any clumps of cheese. Sauce should sit for 30 minutes to
blend. spread over pizza dough and prepare pizza as desired.

Pizza Sauce Recipe

I ngredients:
* 1/2 onion, minced
* 1 or more cloves garlic, finely minced
* 2 tablespoons olive or vegetable oil (more if needed) * 1 can tomato sauce (16 oz.)
* 1 can tomato paste (6 oz.)
* 2 teaspoons sugar (optional) it takes out the bitterness of the tomato * 1 teaspoon basil - dried
* 1 teaspoon oregano - dried
* 1/2 teaspoon salt
Directions:
Mince onion and garlic. Saute in olive oil until onion is clear and tender. Add rest of the
ingredients to skillet and simmer for 15-20 minutes. Makes enough sauce for 2 pizzas. Also makes
a nice sauce for breadsticks and calzones.

Pizza Sauce Recipe

Ingredients:
* 1 can (15 oz.) tomato sauce
* 1 tablespoon oregano
* 1 tablespoon basil
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 2 tablespoons brown sugar, if desired
* 1 teaspoon salt
* 1/2 teaspoon pepper
Directions:
Combine ingredients in a small saucepan and cook over low heat. Spread on two pizza crusts; top
with favorite toppings.
Pizza Sauce Recipe

Ingredients:

* 1 large onion
* 2 cloves garlic
* 1 teaspoon tomato puree (tomato paste)
* 1 can (14 oz size) chopped tomatoes
* Seasoning

Directions:
Chop onion and garlic, microwave for five minutes (omit this step if you don't have a microwave;
it isn't essential but it makes the sauce quicker to cook).
Transfer to saucepan, add tomato puree and stir. Add tinned tomatoes. Season, bring to boil, and
simmer for about 15-20 minutes until it has reduced to a jammy consistency. For seasoning, I use
salt, freshly milled black pepper, Worcestershire sauce and some sort of herbs; fresh basil if I have
it, or dried Italian seasoning.

Pizza Sauce II Recipe

I ngredients:
* 3 tablespoons olive oil
* 3 cloves garlic, minced
* 28 ounces can whole cooked tomatoes
* 1 tablespoon dried oregano
* 1 teaspoon dried basil
* Salt and pepper to taste
Directions:
Warm olive oil with garlic on medium heat. Stir and cook for 2 to 3 minutes.
Add drained and seeded tomatoes along with salt, pepper, oregano and basil then stir and cook
for 15-20 minutes until thick enough to spread over pizza dough.

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2008-10-22T23:02:00.000-07:00

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2008-10-22T23:01:00.000-07:00

Thanksgiving Recipes 2008