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Good Things to Eat As Suggested By Rufus

<h2>FILLING FOR CAKES</h2> COFFEE CREAM FOR CHARLOTTE AND ECLAIR—Flavor one pint of rich thick cream with one-fourth cup of black coffee and one teaspoon of lemon, add about a half a cup of sugar, chill and whip it until thick enough to stand. Pour it into molds lined with thin sponge cake or lady fingers. Fill them level and ornament the top with some of the cream forced through tube. FILLING—For the filling scald one cup of milk with three level tablespoons of ground coffee and let stand where it will be hot but not boil, for five minutes. Strain, add one-half cup of sugar, three level tablespoons of flour and a pinch of salt. Cook in a double boiler fifteen minutes, add one beaten egg and cook two minutes, stirring to keep smooth. Cool and add one-quarter teaspoon of vanilla flavoring. Fill the cream cakes and cover with cream beaten thick, sweetened with powdered sugar and flavored with a few drops of vanilla. FILLING FOR CAKE—Soak a level tablespoon of gelatin in one tablespoon of cold water for half an hour, add one tablespoon of boiling water and stir. Beat one pint of cream stiff, then beat in the soaked gelatin, add powdered sugar to make sweet and a small teaspoon vanilla flavoring or enough to suit the taste. Put this filling in thick layers between the cakes and cover the top one with a white icing. FIG OR DATE FROSTING—These frostings are excellent to use upon any kind of cake, but as they are rather rich in themselves, they seem better suited for light white cake. If figs are preferred they should be chopped fine. If dates, the stones and as much as possible of the white lining should be removed and then they should be chopped fine. For a good size loaf of cake, baked in two layers, use a scant quarter of a pound of either the chopped dates or figs, put into a double boiler or saucepan with a very little boiling water, just enough to make the mass pliable. Let them stand and heat while the syrup is boiling. For this two cups of fine granulated sugar and half a cup of boiling water are required. Boil without stirring till the syrup taken upon the spoon or skewer will "thread." Do not allow it to boil too hard at first. When the sugar is thoroughly melted, move the saucepan to a hotter part of the stove so that it may boil more vigorously. Have ready the whites of two eggs beaten dry, now to them add the fig or date paste and pour the boiling syrup in a fine stream over the two, beating all the time. Beat occasionally while cooling, and when thoroughly cold add one teaspoonful of lemon extract, and it is ready for use. These frostings may be a trifle sticky the day they are made, especially if the syrup is not boiled very long, but the stickiness disappears by the second day, even if kept in a stone jar. LEMON JELLY—Grate two lemons, add the juice, one cup of white sugar, one large spoonful of butter and the yolks of three eggs. Stir constantly over the fire until it jellies, when cold spread between cakes. MAPLE ICING—Scrape half a pound of maple sugar and melt, add two tablespoons of boiling water. While hot pour over the cake. Be sure to melt the sugar before adding the water. MOCHA FILLING AND ICING—A rich but much liked filling for small cakes is made by boiling one cup of sugar and one-half cup of very strong or very black coffee together until the syrup will thread. In the meantime wash one cup of sweet butter in cold water to take out all the salt. Put in a piece of cheesecloth and pat it until all the moisture is dried out. Beat until creamy, adding slowly the beaten yolk of one egg and the syrup. Spread this filling between layer cakes, but it is more often used to pipe over the top of small cakes. ORANGE FILLING—One-half cup of sugar, two and one-half level tablespoons flour, grated rind of one-half orange, one-third cup of orange juice, one tablespoon lemon juice, one egg beaten slightly, one teaspoon melted butter. Mix the ingredients and cook in double boiler for twelve minutes, stirring constantly. Cool before using. <hr style="width: 65%;" /> <h2>DESSERTS</h2> APPLES STUFFED WITH DATES—Core large, slightly acid apples and fill with stoned dates. Pour over them equal parts of sugar and water boiled together. Baste the apples frequently while baking. Serve as a dessert at dinner or luncheon. APPLE SPONGE PUDDING—One cup of sifted pastry flour and sift it with one level teaspoon of baking-powder. Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon. Fold in the stiffly beaten whites of the three eggs and then the flour. Spread the batter thinly on a large shallow pan and bake about twenty minutes in a moderate oven. Turn out of the pan, trim off any hard edges, spread with stewed, sweetened, and flavored apples, and roll up at once like a jelly roll. Serve with a liquid sauce or a syrup made from sugar and water. APRICOT KISSES—Beat the whites of two eggs until very light and still, flavor with one-half teaspoon vanilla and then carefully fold in one cup of fine granulated sugar. Lay a sheet of paraffin paper over the bottom of a large baking part and drop the mixture on the paper, in any size you wish from one teaspoon to two tablespoons. Have them some distance apart so they will not run together. Bake them in a very moderate oven and be careful to bake sufficiently, say forty-five minutes. They should be only delicately colored and yet dry all through. When done remove to a platter and break the top in, remove a little of the inside and fill pulp of sifted peaches, sweetened and mixed with equal parts of whipped cream. Sprinkle pistachio nuts over the top and serve fancy cakes. BAKED CUSTARD—Beat four eggs, whites and yolks together lightly, and add a quart of milk, four tablespoons sugar, a pinch of salt and flavoring. Bake in stoneware cups or a shallow bowl, set in a pan of water. BAKED BANANAS, PORTO RICAN FASHION—Select rather green bananas, put them, without removing the skins, into hot ashes or a very hot oven and bake until the skins burst open. Send to the table in a folded napkin. The skins help hold in the heat and are not to be removed until the moment of eating. Serve plenty of butter with them. BANANA AND LEMON JELLY CREAM—Soak one-half box of gelatin in one cup of cold water. Shave the rind of one lemon, using none of the white, and steep it with one square inch stick of cinnamon in one pint of boiling water ten minutes. Add the soaked gelatin, one cup of sugar and three-fourths of a cup of lemon juice, and when dissolved strain into shallow dishes. When cold cut it in dice or break it up with a fork, and put it in a glass dish in layers with spiced bananas. Pour a cold boiled custard over them and cover with a meringue. Brown the meringue on a plate and slip it off over the custard. CUSTARD PUDDING—Line a baking dish with slices of sponge cake. Make a boiled custard with four cups of milk and the yolks of five eggs, one-half cup of sugar and flavored with vanilla. Pour the custard into the baking-dish. Beat the whites of the eggs to a stiff froth with one-half cup of powdered sugar and spread over the top. Set in a very slow oven to brown slightly. CUSTARD SOUFFLE—Mix one-fourth cup of sugar, one cup flour and one cup of cold milk. Stir till it thickens, add one-fourth cup of butter, cool, stir in the beaten yolks of four eggs and then the stiffly beaten whites. Turn into a buttered shallow dish, set in a pan of hot water and bake in a moderate oven half an hour. Serve at once. FIG AND RHUBARB—Wash two bunches of rhubarb and cut into inch pieces without peeling. Put into boiler with a cupful sugar and four or five figs cut in inch pieces. Put on the cover and cook over hot water until the rhubarb is tender and the syrup is rich and jelly-like in consistency. Raisins are nice cooked in rhubarb the same way. If preferred, and you are to have a hot oven anyway, put the rhubarb and figs or raisins in a stone pot, cover closely and bake in the oven until jellied. COLD RHUBARB DESSERT—Peel tender stalks and cut enough into half-inch pieces to measure two cups. Cook with one cup of water, the grated rind from a large orange and two cups of sugar. Do not stir while cooking, but lift from the range now and then to prevent burning; When soft but not broken, add two and one-half tablespoons of gelatin soaked fifteen minutes in one-half cup of cold water. Stir with a fork just enough to mix and pour all into a large mold. When formed, unmold, and serve with cream. GERMAN DESSERT—Beat two eggs and a pinch of salt, add two cupfuls of milk and pour into a deep plate. Soak slices of bread in this, one at a time until softened, but not enough to break. Melt a rounding tablespoon of butter in a pan and in this brown the bread on both sides. Serve with an orange pudding sauce or any kind of liquid sauce preferred. LEMON SPONGE—Soak one-half box of gelatin in one-half cup of cold water. Add the juice of four lemons to one cup of sugar then the beaten yolks of four eggs, add two cups of cold water, and bring to a boiling-point. Stir in the soaked gelatin and strain into a large bowl set in a pan of ice. Beat now and then until it begins to harden, then add the unbeaten whites of four eggs and beat continuously until the sponge is light and firm. Fill into molds before the sponge is too hard to form into the shape of the mold. MOSAIC JELLY—One and one-half cups of milk, two level tablespoons sugar, rind of one-half lemon, one-half bay-leaf, one level tablespoon granulated gelatin, one-fourth cup of water, yolks two eggs. Scald the milk with the sugar, lemon rind, and bay-leaf, then add the gelatin soaked in water for twenty minutes. Stir until dissolved and strain the hot mixture gradually into the egg yolks slightly beaten. Return to double boiler and stir until thickened. Remove from fire and color one-half of the mixture either pink or green, and turn each half into a shallow pan wet with cold water. When cold cut into squares or oblongs. Line a mold with lemon jelly and garnish with the colored pieces. Add the remaining jelly, chill thoroughly and serve on a platter garnished with whipped cream. PINEAPPLE BAVARIAN CREAM—Grate enough pineapple to make two cups. Soak two level teaspoons of gelatin in one-half cup of cold water for twenty minutes. Heat the pineapple to the scalding point, add the soaked gelatin and stir until dissolved, then add one-third cup sugar, stir and fold in three cups of beaten cream. Turn into molds and chill. SCALLOPED APPLE—Measure two even cups of fine breadcrumbs and pour over them one-quarter cup of melted butter. Mix two rounding tablespoons of sugar with the grated yellow rind and the juice of one lemon and four gratings of nutmeg. Butter a baking dish, scatter in some crumbs, put in one pint of pared, cored and sliced apples, scatter on one-half of the seasoning, another pint of apples, the remainder of the seasoning and cover with the last of the crumbs. Put a cover on the dish and bake twenty minutes, uncover and bake twenty minutes longer. SPANISH CREAM—Put one and two-thirds teaspoons of gelatin into one-third cup of cold water. Heat two cups of milk in a double boiler, add the yolks of two eggs, beaten with one-half cup of sugar until light, and when the custard thickens take from stove and set in pan of cold water. Beat the whites of two eggs until stiff, and dissolve the soaked gelatin in three-quartets cup of boiling water. When the custard is cool, add a teaspoon of vanilla, the strained gelatin and the whites of the eggs beaten stiff. Stir all together lightly and turn into mold. STEAMED PUDDING—Beat one-half cup of butter with one cup of sugar to a cream, add two beaten eggs and cup of flour sifted with one teaspoon each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of sour milk. Add one cup of chopped and seeded raisins and one-half cup of chopped dates. Steam two hours and serve with whipped cream. STRAWBERRY SARABANDE—Whip a cupful thick cream until very stiff, then fold carefully into it a pint of fresh berries cut in small pieces with a silver knife. Have ready a tablespoonful gelatin soaked in a quarter cup cold water for half an hour, then dissolved by setting the cup containing it in hot water. Add by degrees to the berries and cream, whipping it in so that it will not string. Add three tablespoonfuls powdered sugar and when it stiffens turn into a cold mold and set on the ice. When ready to serve turn out onto a pretty dessert platter. WALNUT SUNDAE—Put one cone of vanilla ice cream in a sherbet cup, or better yet in a champagne glass and sprinkle with minced walnuts. YORKSHIRE PUDDING—Take an equal number of eggs and tablespoonful of sifted flour, and when the eggs are well beaten mix them in with the flour, add some salt and a little grated nutmeg, and then pour in as much new milk as will make a batter of the consistency of cream, stir the batter with a fork well for ten minutes and then put in at once into a baking tin, which must be very hot, containing a couple of tablespoons of hot drippings. Set the pudding in oven to bake or before the fire under the roasting meat. When ready to serve cut the pudding into squares and send to the table on a separate dish. APPLE PUDDING—Butter a pudding dish and line it with slices of toasted stale bread buttered and wet with milk. Over these put a thick layer of peeled, cored, and sliced tart apples, and sprinkle generously with granulated sugar and cinnamon or nutmeg. Over these put a cover of more toast buttered, moistened and sprinkled with sugar. Cover with a plate and bake for two hours in a moderate oven, taking off the plate toward the last that the top may brown. Serve with maple or other syrup for sauce. APPLE PUDDING—Four cups flour, one level teaspoon salt, six level teaspoons baking powder, four level tablespoons butter, two cups milk, two cups finely chopped apple, one-half cup butter, two cups sugar, one and one-half quarts water. Sift together the flour, salt, and baking powder. Work in the butter with the fingers and add the milk. Mix well, turn onto floured board, roll out one-half inch thick, cover with the apple and roll up like a jelly roll. Press the ends together and press down the side, to keep the apple in. Place in a buttered pan and add the butter, sugar and water. Bake in a moderate oven for one and one-half hours. APPLE SPONGE PUDDING—One cup of sifted pastry flour and one level teaspoon of baking powder. Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon. Fold in the stiffly beaten whites of the three eggs and then the flour. Spread the batter thinly on a large shallow pan and bake about twenty minutes in a moderate oven. Turn out of the pan, trim off any hard edges, spread with stewed sweetened and flavored apples, and roll up at once like a jelly roll. Serve with a liquid sauce or a syrup of sugar and water. BAKED CHERRY PUDDING—Cream one-quarter cup of butter with one-half cup of sugar, add the yolks of two eggs beaten very light, two cups of milk, two cups of flour sifted twice with four level teaspoons of baking powder, and last, the whites of the eggs beaten stiff. Stone cherries to measure three cups, drain off the juice and put them into a pudding dish. BAKED PUDDING—Stir one-half cup of flour smooth in one cup of cold milk, add two unbeaten eggs and beat several minutes, then add one cup more of milk and a saltspoon of salt. Stir together, pour into a buttered baking dish and set directly into the oven. Serve with lemon thickened sauce. COCOA RICE MERINGUE—Heat one pint of milk, add one-quarter cup of washed rice and a saltspoon of salt. Cook until tender. Add one level tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of vanilla, and one slightly rounding tablespoon of cocoa, cook five minutes. Fold in the stiffly beaten whites of two eggs and one-half cup of beaten cream. Turn into a buttered baking dish, cover with the whites of three eggs beaten stiff, with one-third cup of powdered sugar and a level tablespoon of cocoa. Set in a moderate oven for a few minutes until the meringue is cooked. COTTAGE PUDDING—Beat the yolk of one egg, add one cup of granulated sugar, one-half cup of milk, one and one-half cups of flour in two spoons of baking powder, stir in the white of one egg beaten stiff. Bake in a moderate oven. CRANBERRY AND CUSTARD PUDDING—Here is a new suggestion which comes from a high authority. Take one sugar cooky or four lady fingers, if you have them, and crumble into a baking dish. Cover with a thin layer of cranberry preserves or jelly, dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs (separately) very lightly, add two tablespoonfuls of sugar and two cupfuls of milk. Pour over the fruit and cake, bake as a custard and serve with whipped cream. CUSTARD PUDDING—Line a baking dish with slices of sponge cake. Make a boiled custard with four cups of milk and the yolks of five eggs, one-half cup of sugar, and flavored with vanilla. Pour the custard into the baking dish. Beat the whites of the eggs to a stiff froth with one-half cup of powdered sugar and spread over the top. Set in a very slow oven to brown slightly. DATE MERINGUE—Beat the whites of five eggs until stiff, add three rounding tablespoons of powdered sugar, and beat again. Add a teaspoon of lemon juice and a half a pound of stoned and chopped dates. Turn into a buttered baking dish and bake fifteen minutes in a moderate oven. Serve with a boiled custard. EGG SOUFFLE—Make a sauce from one cup of hot milk and two level tablespoons each of butter and flour, cooked together five minutes in a double boiler. Add the yolks of four eggs beaten well, stir enough to mix well and remove from the fire. Add half a level teaspoon of salt and a few grains of cayenne. Fold in the whites of the eggs beaten stiff, turn into a buttered dish, set in a pan of hot water, and bake in a slow oven until firm. Serve in the same dish. FRUIT PUDDING—One and one-half cups flour, two and one-half cups raisins, one-half cup molasses, one-half cup milk, two tablespoons butter, one teaspoon cinnamon, one-half teaspoon allspice, one-half teaspoon nutmeg, one-half teaspoon salt, mix all together, one-half teaspoon soda, dissolved in hot water, steam two hours. Hard or liquid sauce, or both. INDIAN TAPIOCA PUDDING—One-third cup tapioca, one-fourth cup cornmeal, one quart scalded milk, half cup molasses, two tablespoons butter, one-half teaspoon salt, one teaspoon ginger and cinnamon mixed, one cup cold milk. Soak the tapioca in cold water for one hour, then drain. Pour the hot milk on to the cornmeal gradually. Add the tapioca and cook in double boiler until transparent. Add molasses, butter, salt, and spice, and turn into a buttered baking dish. Pour the cold milk over the top and bake for one hour in a moderate oven. LEMON MERINGUE PUDDING—Soak one cup of fine breadcrumbs in two cups of milk until soft. Beat one-quarter cup of butter and one-half of sugar together until greasy, stir all into the milk and crumbs. Grate a little yellow lemon peel over the top and pour into a buttered baking dish. Set in a moderate oven until firm and slightly browned. Make a meringue of the stiffly beaten whites of two eggs and four level tablespoons of powdered sugar. Spread over the pudding, return to the oven and color a little. LEMON PUDDING—Three eggs, one scant cup sugar, one lemon juice and rind, two cups of milk, two liberal tablespoons cornstarch, one heaping teaspoon butter. Scald the milk and stir in the cornstarch, stirring all the time until it thickens well, add the butter and set aside to cool. When cool beat the eggs, light; add sugar, the lemon juice and grated rind, and whip in a great spoonful at a time, the stiffened cornstarch and milk. Bake in a buttered dish and eat cold. LITTLE STEAMED PUDDING—Cream one-quarter cup butter with one-half cup of sugar, add one-quarter cup milk, then one cup of flour sifted with two teaspoons of baking powder and a pinch of salt, and last fold in the stiffly beaten whites of three eggs. Have some small molds or cups buttered, fill half full with the batter, cover with buttered paper, and steam three-quarters of an hour. Serve hot with a sauce. NEW HAMPSHIRE INDIAN MEAL PUDDING—Bring a quart of milk to a boil, then sprinkle in slowly about a cup and a quarter of yellow meal, stirring constantly. (An exact rule for the meal cannot be given, as some swells more than others.) As soon as the milk is thickened take from the fire and cool slightly before adding three-quarters of a cup of molasses, half a teaspoonful salt and a tablespoonful ginger. Beat the mixture until smooth, and lastly turn in a quart of cold milk, stirring very little. Pour into a well greased pudding-dish and set in a very slow oven. This pudding needs about five hours of very slow baking to insure its becoming creamy, instead of hard and lumpy. The batter, after the cold milk is added should be about the consistency of pancake batter. Serve with cream or maple syrup. ORANGE PUDDING—Take one cup of fine stale breadcrumbs, not dried, and moisten them with as much milk as they will absorb and become thoroughly softened. Beat the yolks of four eggs with the whites of two, add four tablespoons of sugar and the grated peel of one orange, using of course only the outer cells. Stir this into the softened crumbs, then beat the other two whites until stiff and fold them into the mixture. Turn it into a well buttered mold and steam it two hours. Turn out into a hot dish and serve with orange sauce. PEACH TAPIOCA—Prepare a dish of tapioca in the usual way, into a buttered pudding dish put a layer of cooked and sweetened tapioca, then a layer of peaches, fresh or canned. Next add another layer of tapioca, then more peaches, and so on until the dish is full. Flavor with lemon and sprinkle three-fourths of a cup of sugar over all, then bake in a very hot oven until a light brown. RASPBERRY DUMPLINGS—Wash one cup of rice and put into the double boiler. Pour over it two cups of boiling water, add one-half teaspoon of salt and two tablespoons of sugar and cook thirty minutes or until soft. Have some small pudding cloths about twelve inches square, wring them out of hot water and lay them over a small half pint bowl. Spread the rice one-third of an inch thick over the cloth, and fill the center with fresh raspberries. Draw the cloth around until the rice covers the berries and they are good round shape. Tie the ends of the cloth firmly, drop them into boiling water and cook twenty minutes. Remove the cloth and serve with lemon sauce. SPOON PUDDING—Cream one tablespoonful butter with two tablespoonfuls sugar. Add two tablespoonfuls flour, pinch of salt, one tablespoonful cornstarch, beaten yolk of one egg and tablespoonful of cream. Beat well, and lastly add beaten white of egg and one teaspoonful baking powder. Pour over berries and steam forty minutes. Serve with whipped cream. SQUASH PUDDING—One pint of finely mashed cooked squash, one cup of sugar, one teaspoon of ground cinnamon, a little salt, the juice and grated rind of one lemon, add slowly one quart of boiling milk, stirring well, and when a little cooled, add five well beaten eggs. Bake in a pudding dish set in a pan of hot water, in a moderate oven, until firm in the center. Serve with cream. STEAMED BERRY PUDDING—Sift two cups of flour with four teaspoons of baking powder, rub in a rounding tablespoon of butter, add two beaten eggs, one cup of milk, one-half cup of sugar, and last two cups of blueberries. The berries should be rinsed in cold water, shaken in a cheese cloth until dry and then roiled in flour before adding. Pour into a pudding mold, and steam one and one-quarter hours. Serve with liquid sauce. STEAMED PUDDING—Beat one-half cup of butter with one cup of sugar to a cream, add two beaten eggs and cup of flour sifted with one teaspoon each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of sour milk. Add one cup of chopped and seeded raisins and one-half cup of chopped dates. Steam two hours and serve with whipped cream. TAPIOCA MERINGUE—Soak one-half cup granulated tapioca in a pint of cold water for half an hour. Cook slowly twenty minutes until transparent. If too thick, add a little more boiling water. Boil one quart of milk in a farina kettle with a pinch of salt and the yellow rind of half lemon. Beat the yolks of four eggs with a cup of sugar, add slowly to the milk, stirring until smooth and creamy, but do not allow it to boil. When thickened, remove from the fire, add a teaspoonful flavoring and blend thoroughly. Whip the whites of the eggs to a stiff froth with three tablespoonfuls powdered sugar and a teaspoonful flavoring, spread over the top of the pudding which should have been poured in the serving dish and set in a coolish oven to puff and color a golden yellow. TAPIOCA PUDDING—Cover one cup of the flake tapioca with cold water and let it stand two hours. Stir occasionally with a fork to separate the lumps. Put in a farina kettle with a pint and a half water. Slice three tart apples and put in with the tapioca, together with sugar to sweeten to taste. Stir all together and cook until the apples are soft and the tapioca clear. Serve hot or cold. Peaches may be used in place of the apple. Serve with cream. TAPIOCA SOUFFLE—Soak three tablespoonfuls pearl tapioca in water to cover for three or four hours. Then add a quart of milk and cook until the tapioca is perfectly clear and the milk thickened. It will take about twenty minutes, and unless you use the farina kettle, must be stirred constantly. Add the yolks of four eggs beaten with two-thirds cup sugar and cook two or three minutes, stirring steadily. Whip the whites of four eggs to a stiff froth, fold through the cooked cream, and take directly from the fire. Flavor with lemon or vanilla and bake in a moderate oven for twenty-five minutes. Chill and serve. This may also be served as a pudding without the final baking. WHOLE WHEAT PUDDING—Put one cup of milk, one-half cup of molasses, two cups of graham or whole wheat flour, one cup of chopped raisins and half a saltspoon of salt into a bowl and add one level teaspoon of soda, dissolved in a tablespoon of warm water, beat hard for three minutes. Pour the thin batter into a buttered pudding mold and steam two and a half hours. Serve with a lemon sauce or cream. YORKSHIRE PUDDING—Take an equal number of eggs and tablespoonful of sifted flour and when the eggs are well beaten mix them in with the flour, add some salt and a little grated nutmeg and then pour in as much new milk as will make a batter of the consistency of cream, stir the batter with a fork well for ten minutes and then put in at once into a baking tin, which must be very hot, containing a couple of tablespoons of hot drippings. Set the pudding in oven to bake or before the fire under the roasting meat. When ready to serve cut the pudding into squares and send to the table on a separate dish. <hr style="width: 65%;" /> <h2>SAUCE FOR PUDDINGS</h2> FRUIT SYRUP SAUCE—One cup fruit syrup, one-half cup sugar, one teaspoon butter. Use the syrup from apricots, peaches, cherries, quinces or any fruit you prefer. The amount of sugar will depend upon the acidity of the fruit. Mix the cornstarch with the sugar, add the syrup and boil all together five minutes. Add the butter last. LEMON SAUCE—Grate the rind and squeeze the juice of one lemon. Mix together three teaspoons cornstarch, one cup of sugar and two cups of boiling water, and cook ten minutes, stirring constantly. Add the lemon rind and juice and one teaspoon of butter. LEMON SAUCE—Mix three dessert spoons of cornstarch with one cup of sugar, pinch of salt, in a saucepan, pour on two cups boiling water and stir quickly as it thickens. When it is smooth set it back where it will simply bubble and simmer, and stir occasionally. Add the grated rind and juice of one lemon and one rounding tablespoon butter. If this is too thick add more hot water as it thickens in cooling, and you want it thin enough to pour easily. LEMON SAUCE—Mix three tablespoons of cornstarch with one cup of cold water and turn on one cup of boiling water. Boil ten minutes, then add one cup of sugar, the juice and grated yellow rind of one lemon and two rounding tablespoons of butter. LEMON SAUCE FOR FRITTERS—Mix four level teaspoons of cornstarch with one cup of sugar, and stir at once into two cups of boiling water, add the juice and grated yellow rind of one lemon and cook six minutes, add three level tablespoons of butter. ORANGE SAUCE No. 1—Mix one and a half tablespoons of cornstarch with one cup of sugar, and stir it into one pint of boiling water. Let it cook quickly and stir as it thickens, and after ten minutes add two tablespoons of butter and one-half cup of orange juice. Cook two minutes longer then serve. ORANGE SAUCE No. 2—Chip the yellow rind from an orange and squeeze the juice over it. Let stand half an hour. Stir one-quarter cup of flour into one cup of sugar and turn into two cups of boiling water. Cook ten minutes, add a pinch of salt, the orange rind and juice, stir and strain. RASPBERRY SAUCE FOR ICE CREAM—If you think that a good ice cream is yet not quite fine enough, pour a raspberry sauce over each portion as served. Add one-quarter cup of sugar to one cup of raspberry juice prepared as for jelly-making, and simmer five minutes. Add a rounding teaspoon of arrow-root made smooth in one tablespoon of cold water, and cook five minutes. Now add one tablespoon of strained lemon juice and let boil up once. SAUCE FOR CHERRY PUDDING—Put two cups of cherry juice, or juice and water, into a saucepan, stir in three level tablespoons of corn starch and cook fifteen minutes. Add two-thirds cup of sugar and a tablespoon of lemon juice. SAUCE FOR BATTER PUDDING—Beat together in a bowl three rounding tablespoons of sugar, two level tablespoons of butter and one of flour. When the mixture is white add one-half cup of boiling water and stir until all is well melted. Add a little lemon juice and serve. SAUCE FOR PUDDINGS—Beat the whites of three eggs until stiff, add one-half cup powdered sugar and the grated yellow rind of half a lemon. Pour on slowly one cup of boiling water, stirring all the time and the sauce is ready to serve. STRAWBERRY SAUCE—Beat together one-half cupful of butter and a cup of sugar until white and light. The success of this sauce depends upon the long beating. Add to the creamed butter and sugar the stiffly whipped white of an egg and a cupful of strawberries mashed to a pulp. <hr style="width: 65%;" /> <h2>BEVERAGES</h2> COCOA WITH WHIPPED CREAM—Heat four cups of milk to the scalding point over hot water, or in a double boiler. Milk should be heated by direct contact with the fire. Mix a few grains of salt, three level tablespoons of cocoa and one-fourth cup of sugar to a paste with a little of the milk, then add three-fourths cup of boiling water and boil one minute, add to the hot milk and beat two minutes by the clock. Serve with a tablespoon of beaten or whipped cream on top of each cup. CURRANT JULEP—Pick over currants and measure two cups. Mash them and pour on two cups of cold water. Strain and chill the juice. Put one tablespoon of simple syrup in a tall glass, add three bruised fresh mint leaves and fill with the currant juice. Add three or four perfect raspberries and serve. The syrup is made by simmering for twenty minutes, one cup of sugar and two of water. CURRANT SHRUB—Pick over and mash two quarts of ripe currants, add one pint of vinegar, and let stand over night. Set on the range and bring to the boiling point, then strain twice. Measure the clear liquid, and allow one cup of sugar to each cup of liquid. Simmer twenty minutes and seal in bottles. RASPBERRY SHRUB—Put one quart of ripe raspberries in a bowl, add two cups of vinegar, mash the berries slightly, and let stand over night. In the morning, scald and strain until clear. Measure, and to each cup of juice add one cup of sugar, boil twenty minutes and seal. STRAWBERRY SYRUP—Pick over, rinse, drain and remove the hulls from several quarts of ripe berries. Fill a porcelain lined double boiler with the fruit and set it over the lower boiler half full of boiling water, and let it heat until the juice flows freely. Mash the berries, then turn out into a cloth strainer and cook the remainder of the fruit in the same way. When all the juice is pressed out, measure it and allow an equal amount of sugar. Let the juice come to the boiling point, add the sugar and cook five minutes from the time the whole begins to boil. Turn into jars or bottles and seal the same as canned fruit. This is excellent for beverages, flavoring ice cream and other fancy creams, and will be found desirable for many purposes when fresh fruit is not at hand. <hr style="width: 65%;" /> <h2>ADDITIONAL RECIPES</h2> <hr style="width: 65%;" /> <h2>TABLE OF CONTENTS</h2> <div class="trans-note"> Transcribers note: From Page 87 onward the index was one page out. These have been changed for the HTML version for functionality.</div> A Apple slump  89 Apples and onions  66 Apples, scalloped  122 Apples stuffed with dates  119 B Bacon and green peppers  48 Bacon and spinach  66 Baked milk  57 Bananas, fried  49 Bananas with oatmeal  56 Beef— Broiled steak, rare  28 En casserole  21 English pot roast  23 Hamburg steak, fried, Russian Sauce  29 Hash cakes  21 Hash with dropped eggs  24 Loin steaks, broiled  29 Pie  25 Ragout of  21 Rib roast  29 Roast, American style  29 Roast on spit  29 Rolled rib roast  26 Smoked with cream  30 Steak, fried  28 Boiled samp  56 Bread— Bread, brown, Boston.  82 Egg  82 Graham  82 Nut  83 Oatmeal  83 Oriental oatmeal  83 Raisin  83 Steamed brown  84 Steamed Graham  84 Whole wheat  84 Bread with cream cheese filling  45 Bread puffs with sauce  89 Brunswick stew  23 Brussel's Sprouts— Maitre d'hotel  60 Sauted  60 C Cabbage, stuffed  73 Cabbage and cheese  67 Cake—Fancy— Almond    92 Almond cheese  92 Aunt Amy's  92 Baltimore  93 Bread  94 Bride's  94 Buttermilk  94 Chocolate  94, Chocolate layer  95 Chocolate loaf  96 Cocoa  95 Cream layer  95 Cream (or pie)  95 Date  96 Eggless  96 Feather  96 Fig  96 Fig layer  96 Fruit  96 Golden  96 Hickory nut  96 Huckleberry  97 Ice cream  97 Layer  97 Margarettes  97 Plain  97 Plain tea  97 Raisin  98 Rockland  98 Snow  98 Spice  98 Sponge  98 Sultana tea  99 Sunshine  99 Tea  99 Velvet  99 White patty  99 Cakes—Hot— Breakfast  79 Hominy  85 Oatmeal  85 Rye breakfast  79 Scotch scones  79 Scotch oat  79 Calla lilies  92 Calves' tongues  23 Candies— Cowslips crystallized  103 Figs, glace  104 Fruit paste  104 Fudge, raisin  104 Pineapple marshmallows  104 Sugaring flowers  103 Violets, candied  103 Walnuts, creamed  104 Carrots, glazed with peas  68 Catsup, tomato  110 Cauliflower— Au gratin  67 Fritters  67 In mayonnaise  57 Scrambled  69 Celery, boiled  66 Charlotte and eclair, coffee cream for  117 Cheese croquettes  45 Cheese ramekins  48 Cheese timbales  48 Cherry preserves  112 Chestnuts, boiled  61 Chicken— A la tartare  35 Bohemian  35 Broiled in paper  35 Croquettes  35, 36 Deviled  38 Fried  38 Jellied  38 Marbled  38 Potted  39 Pot pie  37 Pressed  39 Roast  39 Stuffed  39 Timbales  37 Chicken gravy  51 Chicken livers for birds  41 Chili sauce  109 Chutney, tomato  111 Clams, scalloped in shell  20 Cocoa with whipped cream  131 Cocktail sauce for shellfish  57 Coffee cream  92 Coffee cream cakes and filling  100 Coffee eclairs  100 Cookies— Sugar  102 Soft ginger  102 Corn— Boiled  61 Fried  67 Fritters  61 Stewed with cream  73 Toast  47 Corn beef hash  23 Corncake, crisp, white  81 Corncake, Southern  83 Cranberry conserve  112 Cranberry mold  112 Cream— Bavarian  90 Pineapple and Bavarian  122 Spanish  122 Creole sauce  109 Croquettes— Banana  48 Beef with rice  26 Flavor with fish  26 Croutons  82 Crullers  100 Crullers, Dutch  101 Crumpets  100 Crust— Dripping  86 For custards  86 For pies  86 Currant julep  131 Currant shrub  131 Custard— Boiled  91, 121 Cocoa  91 Coffee cup  91 Pudding  120 D Dessert— Cold rhubarb  121 German  121 Doughnuts— Raised  101 Sour milk  101 Dressing— French  33 Salad  33 Trianon  33 Duck— Canvasback, roasted  50 Roast with orange sauce  50 Wild, broiled  50 Dumplings— Cherry  89 Raspberry  90, 128 E Eggs— Beauregard  54 Light omelet  55 Omelet for one  56 Scrambled in milk  54 Scrambled with mushrooms  55 Scrambled with peppers  55 With potato scallop  54 With white sauce  54 Egg Plant— Broiled  62 Fried  62 Fritters  62 Stuffed  73 F Fig and rhubarb  120 Filling  117 Filling— For cake  118 Orange  120 Fish— Cod, boiled, cream sauce    17 Codfish cones  18 Codfish hash  18 Codfish, stewed  21 East India style  18 En casserole  18 Finnan-haddie fish cakes  18 Finnan-haddie, rechauffe  20 Haddock, Metelote of  19 Louisiana cod  19 Mackerel, boiled  17 Mackerel, broiled, black butter  18 Mackerel, broiled  17 Salmon, boiled, sauce tartare  17 Salmon, mold of  19 Forced meat balls for turtle soup  52 Fried parsley  53 Fritters— Apple  89 Asparagus  85 Corn  85 Squash  86 Frosting, fig or date  118 Frozen ice  105 Fruit ice  105 G Game, salmi of  51 Giblets— Turkey or goose, fricasseed  38 Turkey, a la bourgeoise  39 H Ham— Boiled boned  22 Boned  22 Croquettes  24 Fried  24 With chicken pie  24 Glace des gourmets  107 Gravy for wild fowl  51 Green melon, saute  68 Griddle cakes, crumb  85 I Ice Cream— Baltimore  105 Black currant  105 Pineapple  106 Vanilla  106 With maple syrup  106 Icing— Maple  118 With mocha filling  118 Instructions for preparing poultry before dressing  34 Italian Ravioli— Dressing for  59 Noodle dough for  59 J Jam— Currant  114 Green grape marmalade  113 Pear and blueberry  113 Rhubarb  114 Strawberry  114 Jelly— Apple and grape  111 Black currant  111 Cherry  112 Crabapple, spiced  114 Currant and raspberry  112 Lemon  118 Mosaic  121 K Kedgeree  46 Kisses, apricot  119 L Lamb— Chops en casserole  24 Curry  25 Lemon butter  75 Lima beans with nuts  69 Lobster butter  75 Luncheon surprise  48 M Macaroni or spaghetti, Italian style  70 Macaroni with apricots  69 Maitre d'hotel butter  76 Meringue date  125 Mince meat  115 Minced cabbage  49 Mutton, minced  25 Molded cereal with banana surprise  56 Muffins— Berry  80 Boiled rice  82 Buttermilk  81 English  81 Graham  81 Hominy  81 Quick, in rings  81 Mushrooms— Broiled on toast  62 Deviled  62 In cream  63 Stewed  55 Mushroom sauce, Italian style  70 N Nut hash  49 Nut parsnip stew  70 O Onions— Baked  63 Boiled, Spanish  63 Boiled with cream  61 Fried  63 Fried, Spanish  62 Glazed  63 Stuffed and steamed  65 Oysters— A la poulette  20 Fricassee  20 Oyster plant boiled  63 Orange fool  52 P Pancakes, pineapple  85 Parfait— Maple  107 Pineapple  107 Strawberry  107 Vanilla  108 Violet  108 Parsnips— Fritters  64 Mashed  64 Paste for tarts  86 Peanut meatose  40 Pepper relish  110 Piccalilli  110 Pickles, cherry  109 Pies— Apple  86 Apple, Southern style  87 Beaten cream  87 Cherry  88 Fresh raspberry  88 Green currant  88 Green tomato  88 Lemon  87 Lemon cream  89 Nut mince  87 Pineapple cream  88 Pie paste, plain  88 Pigs' ears, lyonnaise  25 Pigs' feet, broiled  22 Pork— Cutlets, anchovy sauce  25 Roast shoulder of  30 Pineapple— Canned  111 Sorbet  106 Plum porridge  52 Potatoes— Au gratin  70 Balls  64 Broiled  63 Creamed  65, 71 Lyonnaise  64 Maitre d'hotel  70 Mold  71 Parisienne  71 Puffs  71 Sauted with onions  64 Stuffed  73 Potato balls, breaded  66 Potato croquettes  65 Poultry Stuffing— Anchovy  40 Chestnut  40 Chestnut with truffles  40 Chicken  41 Giblet for turkey  41 Pickled pork for turkey  41 Potato  41 Poultry and poultry dressing  35 Preserves— Fig  113 Fig, tomato  115 Ripe tomato, spiced  115 Wild grape butter  115 Yellow tomato  115 Pudding— Apple  123 Apple sponge  119 Baked  124 Baked cherry  124 Cottage  124 Custard  124 Cranberry and Custard  124 Fruit  125 Indian tapioca  125 Lemon  125 Lemon meringue  125 Little steamed  126 New Hampshire Indian meal  126 Peach tapioca  126 Spoon  127 Squash  127 Steamed  122, 127 Tapioca  128 Whole wheat  128 Yorkshire 124, 128 Puff paste  86 Q Quenelles— Beef marrow  53 Calf's liver  53 Chicken  53 R Ragout of cooked meat  25 Raspberry shrub  131 Remnants of ham with peas  49 Rice— A la Georgienne  72 In tomatoes  72 Italian style with mushrooms  72 Japanese or Chinese  69 Rice milk  52 Rice soup  52 Rolls—Hot— Breakfast  78 Egg  78 Light luncheon  78 Pan  79 Popovers, whole wheat  80 Raised graham  79 Tea  78 Rusk, old fashioned  80 S Salad— Asparagus  31 Beet  31 Bird's nest  31 Cabbage  31 Cauliflower with mayonnaise  31 Celery and nut  32 Creole  32 Cucumber, jellied  32 Fish  32 Spanish tomato  32 Tomato basket  33 Samp and beans  58 Sandwich— Banana  46 Chicken and pimento  45 Cold mutton  47 Cress  46 German rye bread  46 Ham  46 Japanese  46 Sandwich fillings  47 Sardine butter  57 Sardine cocktail  57 Sardine rarebit  48 Sauce— Cucumber  74 Fish  76 For batter pudding  130 For cherry pudding  130 For fried pike  77 For puddings  130 Fruit syrup  129 Gherkin  74 Giblet  74 Gooseberry  70 Half glace  71 Ham  71 Horseradish  75 Lemon  129 Lemon for fish  75 Lemon, for fritters  129 Mayonnaise  77 Orange  130 Parsley and lemon  76 Poivrade  76 Raspberry, for ice cream  131 Royal  76 Shrimp  77 Strawberry  130 Tartare  77 Sausage— Frankfort  23 Stewed with cabbage 30 Scotch snipe  49 Sheeps' brains with small onions  26 Sheep's kidneys, broiled  22 Sheeps' tongues  26 Sherbet— Cranberry  106 Currant  106 Lemon  106 Lemon ginger  106 Tea  107 Shortcake, individual  101 Shrimp butter  57 Shrimps scalloped  20 Souffle— Asparagus  116 Cabbage  116 Carrot  117 Cheese  116 Corn  116 Custard  120 Egg  125 Guernsey cheese  116 Tapioca  128 Tomato  117 Soup— Asparagus  11 Bean  11 Bisque of clam  11 Bisque of lobster  11 Bisque of oyster  12 Black bean  12 Chestnut  12, 16 Chicken gumbo, Creole style  12 Cream of celery  13 Egg  13 Green pea  13 Green tomato  13 Onion  13 Peanut  13 Sago  14 Salmon  14 Sorrel  14 Tomato  14 Tomato, corned beef stock  15 Vegetable (broth)  15 Vegetable  15 White  16 Wine  16 Spanish chops  27 Spaghetti, a la Italian  72 Spaghetti creamed  67 Spawn and milk  56 Spinach mold  70 Squash flower omelet  49 Strawberry sarabande  122 Strawberry syrup  131 Stuffing— English  44 For birds  42 For boiled turkey or rabbit  42, For ducks  42 For fish  42 For fowls  42 For geese  43 For suckling pig or 'possum  43 For veal  44 Suckling pig  30 Sundae, walnut  123 Sweet potatoes, glaced  68 T Tartlets, cottage cheese  90 Tart shells  90 Tarts, prune  90 Thickened butter  56 Toast, log cabin  80 Tomatoes— Fried  68 Green, gingered  109 Green, minced  110 Scalloped  72 Tongue canapes  47 Tongue toast  47 Turkey truffles  40 V Veal— Breaded cutlets  22 Croquettes  27 Loaf  27 Patties  28 Shoulder of braised  26 Vegetable roast  50 Vinegar— Blackberry  58 Homemade  58 Mint  57 Virginia stew  28 W Waffles, Southern style  80 Walnut loaf  50 Designed, Engraved and Printed by The Franklin Company, Chicago <div style="break-after:column;"></div>

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