 This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Reading by Robin Cotter, Toronto, Ontario, March 2007 Good Things to Eat, as suggested by Rufus, by Rufus Estes 7. Lunch Dishes Bread with cream cheese filling For this use, the steamed Boston brown bread and a potato loaf of white. Take the crust from the white loaf using a sharp knife. Then, instead of cutting crosswise, cut in thin, lengthwise pieces. Treat the brown loaf in the same way. Butter a slice of the white bread on one side and do the same with the brown slice. Put the two buttered sides together with a thin layer of fresh cream cheese between. Next, butter the top of the brown slice of bread, spread again with cream cheese, and lay a second slice of buttered white bread on top. Repeat until there are five layers, having the white last. Now, with a sharp knife, cut crosswise in thin slices. Sometimes the cream cheese filling can be varied with chopped pistachio nuts or olives, or it can be omitted entirely. In any case, it is delicate and appetizing. Cheese Croquettes Cut one pound of American cheese into small dice. Have ready a cupful of very hot cream sauce, made by blending a tablespoonful each of flour and butter, and when melted, adding a scant cup of hot milk. Stir until smooth and thickened. Add the cheese to this sauce. Also the yolks of two eggs diluted with a little cream. Stir the whole and let it remain on the stove a moment until the cheese gets, quote, steady, unquote. Season with salt, red, and white pepper, and just a grating of nutmeg. Put this mixture on the ice until cold. Then form into small croquettes, and roll in fine bread or cracker crumbs. Dip in beaten egg, then again roll in the crumbs. Drop into boiling fat, and cook to a golden brown. Chicken and Pimento Sandwiches Add to finely minced chicken, roasted or boiled, an equal amount of Pimentos. Moisten with mayonnaise and spread between wafer-thin slices of white or brown bread. A leaf of lettuce may also be added. Cress Sandwiches Take thin slices of rare roast beef, and cut into small pieces. Add an equal quantity of minced water crust dressed with a teaspoon full of grated horseradish. A little salt and paprika to season, and enough softened butter or thick cream to moisten. Blend the ingredients well, and spread between thin slices of buttered gram or whole wheat bread. Cut in neat triangles, but do not reject the crust. Banana Sandwiches Remove the skin and fibers from four bananas. Cut them in quarters, and force through a ricer. Mix with the pulp, the juice of half a lemon, a dash of salt, and nutmeg, and set it away to become very cold while you prepare the bread. This should be cut in very thin slices, freed from crusts, and trimmed into any preferred shape. Slightly sweeten some thick cream, and add a speck of salt. Spread the bread with a thin layer of the cream, then with the banana pulp, put together, and wrap each in waxed paper. Twist the ends, and keep very cold until serving time. German Rye Bread Sandwiches Put between buttered slices of rye bread, chopped beef, cheese, or chicken, and cover with finely chopped pickle, dill, or the plain sour pickle. Another variation of the German sandwich is a layer of bologna sausage, then a thin layer of pumpernickel, covered with another thin slice of rye bread, cut into strips half an inch wide, and the length of the slice. Grilled Sardines on Toast Drain the sardines and cook in a buttered frying pan or chafing dish until heated, turning frequently. Place on oblong pieces of hot buttered toast, and serve. Ham Sandwiches Chop two cups of ham, using a little fat with the lean. Mix one tablespoon of flour with enough cold water to make smooth. Add one half cup of boiling water, and cook five minutes. Then add the ham and one teaspoon of dry mustard. Mix well and press into a bowl or jar. Japanese Sandwiches These are made with any kind of leftover fish, baked, broiled, or boiled. Pick out every bit of skin and bone and flake in small pieces. Put into a saucepan with just a little milk or cream to moisten. Add a little butter and a dusting of salt and pepper. Work to a paste while heating, then cool and spread on thin slices of buttered bread. Kejuri For this, take equal quantities of boiled fish and boiled rice. For a cupful each, use two hard boiled eggs, a teaspoonful curry powder, two tablespoonfuls butter, a half tablespoonful cream, and salt, white pepper, and cayenne to season. Take all the skin and bone from the fish and put in a saucepan with the butter. Add the rice and whites of the boiled eggs cut fine, the cream, curry powder, and cayenne. Toss over the fire until very hot, then take up and pile on a hot dish. Rub the yolks of the boiled eggs through a sieve on top of the curry and serve. Sandwich Fillings Other timely and appetizing fillings are green pepper and cucumber, chopped fine and squeezed dry, then seasoned with mayonnaise. Any of the potted and deviled meats seasoned with chopped parsley or crusts with a teaspoonful creamed butter to make it spread. Cheese and chopped spinach moistened with lemon juice and mayonnaise. Veal chopped fine with celery or crusts and mayonnaise. Camembert cheese heated slightly, just enough to spread. A Boston rarebit made with cream and egg left over scrambled eggs and crusts. Roasted chicken and chopped dill pickles, cheese and chopped dates or figs, orange marmalade, and sardines pounded to a paste with a few drops of lemon juice added. Sandwiches from cold mutton. Chop very fine and to each pint add a tablespoonful of capers, a teaspoonful each chopped mint and salt, a dash of pepper, and a teaspoonful lemon juice. Spread thickly on buttered slices of whole wheat bread, cover with other slices of buttered bread, and cut in triangles. Tongue Canapes Cut bread into rounds, toast delicately, spread with potted tongue. In the center put a stuffed olive and surround with a row of chopped beet and another of chopped white of egg. Corn Toast Toast some slices of stale bread and butter, then pour over some canned corn, prepared as for the table, sprinkling a little pepper over it, if you have not already done so. Do not prepare so long before serving as to soak the bread too much. Peas are also good, used the same way. Tongue Toast Mint's boiled smoked tongue, very fine. Heat cream to the boiling point and make thick with the tongue. Season to taste with pepper, nutmeg, parsley, or chopped green peppers, and when hot, stir in a beaten egg and remove from the fire at once. Have ready as many slices as are required, spread with the cream tongue and serve at once. If you have no cream, make a cream sauce using a tablespoonful each of butter and flour and a cup of milk. Luncheon Surprise Line buttered muffin cups with hot boiled rice about half an inch thick. Fill the centers with minced cooked chicken seasoned with salt and pepper and a little broth or gravy. Cover the tops with rice and bake in a moderate oven for 15 minutes. Unmold on a warm platter and serve with a cream sauce seasoned with celery salt. If liked, two or three oysters may be added to the filling in each cup. Sardine Rare Bit One level tablespoon butter, one fourth level teaspoon salt, one fourth level teaspoon paprika, one level teaspoon mustard, one cup thin cream or milk, one cup grated cheese, one fourth pound canned sardines, boned and minced, two eggs, toast, or crackers. Melt the butter, add the salt, paprika, mustard, cream, and cheese, and cook over hot water, stirring until the cheese is melted. Then add the sardines and eggs slightly beaten. When thick and smooth, serve on toast or crackers. Banana Croquettes Remove skins and scraped bananas. Sprinkle with powdered sugar and moisten with lemon juice. Stand 20 minutes, cut in halves crosswise. Dip an egg, then in fine cracker crumbs, and fry in deep fat. When done, drain on brown paper. Serve with lemon sauce. Bacon and Green Peppers Select firm green peppers cut into rings, removing all the seeds. Soak for 20 minutes and salted ice water. Drain and dry and fry in the pan in which the bacon has cooked crisp. Keep the bacon hot, meanwhile. When the peppers are tender, heap them up in the center of a small platter and arrange the slices of bacon around them. Cheese Ramekins Use two rounding tablespoons of grated cheese, a rounding tablespoon of butter, one quarter cup of fine bread crumbs, the same of milk, and a salt spoon each of mustard and salt, the yolk of one egg. Cook the crumbs in the milk until soft, add the stiffly beaten white of the egg. Fill China Ramekins two-thirds full and bake five minutes. Serve immediately. Cheese Timbales Crumble into Timbal cups, alternate layers of bread and American cheese. Pour over them a mixture of eggs, milk, salt, pepper, and mustard, allowing one egg and a tablespoon full of milk to each Timbal. Cook in the oven or on top of the stove in a shallow pan of hot water. Kept covered. Fried Bananas Peel some bananas and cut in halves crosswise, roll in flour and fry in deep hot fat. Set on end and pour a hot lemon sauce around them. Minced cabbage Wash a cabbage and lay in cold water for half an hour. With a sharp knife, cut it into strips or shreds, an inch long, then drop them into iced water. Beat a pint of cream, very stiff. Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream. Turning and tossing until it is thoroughly coated with the white foam. The cabbage should be tender and crisp for this dish. Nut hash. Chop fine, cold-boiled potatoes and any other vegetables desired that happen to be on hand. Put them into a buttered frying pan and heat quickly and thoroughly, salt to taste. Then, just before serving, stir in lightly a large spoonful of nut meal for each person to be served. Peanut Miitos Dissolve one cup of cornstarch in two cups of tomato juice. Add two cups of peanut butter and two teaspoons of salt. Stir for five minutes. Then pour into cans and steam for four or five hours. Remnants of ham with peas Cut the ham into small cubes. Measure and add an equal quantity of peas. In using canned peas, rinse them well with cold water and drain. Mix the peas and ham, and for one and one-half cups, add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash each of nutmeg and cayenne and salt to taste. Mix well and add one egg while beaten. Turn into a buttered baking dish. Cover with buttered breadcrumbs and bake in a hot oven until well browned. Scotch Snipe Four slices bread buttered, one-half box sardines, one-half pound size. Five drops of onion juice, six drops lemon juice, few grains salt, two level teaspoons grated cheese, one tablespoon thick cream. Remove the skins and bones from the sardines. Mince fine and add seasonings, cheese and cream. Mix to a paste, spread on bread, and heat thoroughly in the oven. Squash flour omelette. Put to soak in cold water, then boil about 15 minutes, strain in a colander and cut up, not too fine. Now a regular omelette is made but fried in a little bit of olive oil instead of butter, and just before it is turned over, the flours are spread on top. Brown quick and turn out on a hot platter. Vegetable Roast Take cooked beans or peas, pass through a colander to remove the skins, and mix with an equal quantity of finely chopped nut meats. Season to taste. Put one-half the mixture into a buttered baking dish, spread over it addressing, made as follows. Pour boiling water on four slices of Zwieback. Cover, let stand for a few minutes, then break them up with a fork and pour over one-half cup of sweet cream. Season with salt and sage. Cover the dressing with the remainder of the nut mixture, pour over all one-half cup of cream, and bake for one and one-half hours. Serve in slices with cranberry sauce. Walnut Loaf One pint of dry breadcrumbs. One and one-half cups of chopped or ground nut meats. Mix well with salt and sifted sage to suit the taste. Add two tablespoons of butter. One beaten egg and sufficient boiling water to moisten. Form into a loaf and bake in a granite or earthen dish in a modern hot oven. End of Section 7. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, visit LibriVox.org. Section 8 Gain gravy and garnishes. Roasted canvas back duck. Procure a fine canvas back duck. Pick, sage, draw thoroughly and wipe. Throw inside a light pinch of salt. Run in the head from the end of the head to the back. Press and place in roasting pan. Sprinkle with salt. Put in a brisk oven and cook for 18 minutes. Arrange on a very hot dish. Untrust. Throw in two tablespoons of white broth. Garnish with slices of fried hominy and current jelly. Redhead and mallard ducks are prepared the same way. Broiled wild duck. Pick, sage and draw well a pair of wild ducks. Split them down the back without detaching. Place them skin downwards on a dish. Season with salt and pepper and pour over two tablespoons of oil. Boil the birds well in this marinade. Place them on a broiler on a brisk fire. Broil for seven minutes on each side. Place them on a hot dish and cover with metrodotel butter. Garnish with watercress and serve. Roast duck with orange sauce. Scrape a tablespoon each of fat, bacon and raw onion and fry them together for five minutes. Add the juice of an orange and a wine glass full of port wine. The drippings from the duck and seasoning of salt and pepper. Keep hot without boiling and serve with roast duck. Chicken gravy. Put into a stock pot the bones and trimmings of a fowl or chicken with a small quantity of stock and boil them. Add flour and butter to thicken it and then place the pot on the side of the stove and let simmer. Stir well and after the gravy has simmered for some minutes skim and strain it and it will be ready to serve. Gravy for wild fowl. Put into a small saucepan a blade of mace, piece of lemon peel, two tablespoons each of mushroom katsup, walnut katsup and strained lemon juice. Two shallots cut in slices, two wine glasses of port wine. Put the pan over the fire and boil the contents. Then strain, add it to the gravy that has come from the wild fowl while roasting. If there is a large quantity of gravy less wine and katsup will be necessary. Salami of game. Cut cold roast partridges, grouse or quail into joints and lay aside while preparing the gravy. This is made of the bones, dressing, skin and general odds and ends after the neatest pieces of the birds have been selected. Put this, the scraps, into a saucepan with one small onion minced and a bunch of sweet herbs. Pour in a pint of water and whatever gravy may be left and stew closely covered for nearly an hour. A few bits of pork should be added if there is no gravy. Skim and strain, return to the fire and add the juice of a half of lemon with a pinch of nutmeg. Thicken with brown flour if the stuffing has not thickened it sufficiently. Boil up and pour over the reserved meat which should be put into another saucepan. Warm until smoking hot but do not let it boil. Change the pieces of bird in heap upon a dish and pour the gravy over them. Read by Mimi Bradley in Modesto, California for LibriVox. Fall 2006. Good things to eat as suggested by Rufus. By Rufus Estes. Section 9. Lenten Dishes. Orange Fool. Take the juice of six oranges, six eggs well beaten, a pint of cream, quarter of a pound of sugar, little cinnamon and nutmeg. Mix well together. Place over a slow fire and stir until thick. Then add a small lump of butter. Plum porridge. Take a gallon of water, half a pound of barley, quarter of a pound of raisins and a quarter of a pound of currants. Boil until half the water is wasted. Sweeten to taste and add half a pint of white wine. Rice soup. Boil two quarts of water and a pound of rice with a little cinnamon until the rice is tender. Take out the cinnamon and sweeten rice to taste. Grate half a nutmeg over it and let stand until it is cold. Then beat up the yolks of three eggs with half a pint of white wine. Mix well and stir into the rice. Set over a slow fire, stirring constantly to prevent curdling. When it is of a good thickness, it is ready to serve. Rice milk. Boil half a pound of rice and a quart of water with a little cinnamon. Let it boil until the water is wasted, taking great care it does not burn. Then add three pints of milk and the yolk of an egg. Beat up and sweeten to taste. Forced meatballs for turtle soup. Cut off a very small part of the vealy part of a turtle. Mince it very fine and mix it with a very small quantity of boned anchovy and boiled celery. The yolks of one or two hard boiled eggs and two tablespoons of sifted breadcrumbs with mace, cane pepper and salt to taste. A small quantity of warm butter and well beaten egg. Form the paste into balls. Plunge them into a frying pan of boiling butter or fat. Fry them to a good color and they are ready. They should be added to the soup hot. Truffles for garnish. Choose large round truffles. Wash them thoroughly and peel them and put the required number into a saucepan. Pour over them enough chicken broth or champagne to nearly cover them. Add an onion stuck with three or four cloves, a clove of garlic, a bunch of sweet herbs and a little of the skimmings of the chicken broth or fat. Place the pan on the fire and boil for 15 minutes with the lid on. Then remove from the fire and let the truffles cool in their liquor. Remove them, drain and they are ready for use. Another way to fix them is to boil them 10 minutes and cut them into various shapes. The trimmings from them as well as the liquor may be used in making sauce. Fried parsley. Carefully pick the stems from the parsley, dry it on a cloth, put it into a frying basket, then into hot fat. Be careful that the fat is not too hot. Fry for a few minutes. Beef marrow canels. Put one half pound beef marrow into a basin with an equal quantity of breadcrumbs. Add two tablespoons of flour, salt and pepper to taste. Work it into a smooth paste with the yolks of six eggs and the whites of one. Take it out a little at a time and poach in boiling salted water. Drain, trim and serve very hot. Calf's liver canels. Steep a thick layer of bread and milk until well soaked, then squeeze and mix with half a pound of finely ground calf's liver and season with parsley, chives and lemon peel in small quantities and all finely ground. Dust in salt and pepper and a tablespoon of flour. Bind the mixture with beaten eggs. Divide the mixture with a tablespoon into small quantities and shape each one like an oval. Plunge the ovals into a saucepan of boiling water and boil for a half an hour. Chop some bacon. Place it in a frying pan with a lump of butter and fry until brown. When the canels are cooked, pour the hot bacon and fat over them and serve. Chicken canels. Mix together one tea cupful each of breadcrumbs and finely pounded cooked chicken. Season highly with salt and cane and bind with raw egg yolks. Mold into pieces about the size and shape of an olive between two spoons. Roll an egg in cracker dust and fry them or poach them in boiling broth or water until they float and use them as desired. End of section nine. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information and to volunteer, please visit LibriVox.org. Good things to eat as suggested by Rufus. Section 10, Miscellaneous. Four guard eggs. Two level tablespoons butter. Two level tablespoons flour. One half level teaspoon salt. One cup milk. Four hard-boiled eggs. Make a white sauce of the butter, flour, salt, and milk. And add the whites of the eggs chopped fine. Cut buttered toast in pointed pieces and arrange on a hot plate to form daisy petals. Cover with the sauce and put the egg yolks through a ricer into the center. Egg and potato scallop. Fill a buttered baking dish with alternate layers of cold-boiled potatoes sliced thin. Hard-boiled eggs also sliced. And a rich white sauce poured over each layer. Cover the top with buttered crumbs and set in the oven until the crumbs are browned. Eggs scrambled in milk. Half pint of milk. Five eggs. Heat the milk in a saucepan. And when it is just at the boiling point, stir in the eggs, which should have been beaten enough to mix them thoroughly. Stir steadily until they thicken. Add a half teaspoon full of salt and serve at once. Egg with white sauce for luncheon. Cut stale bread into one-fourth slices and shape into rounds. Then saute in olive oil. Arrange on a hot platter and on each place a French poached egg. Cover with Marni sauce. Sprinkle with buttered breadcrumbs and put in oven just long enough to brown crumbs. For the Marni sauce, cook one and a half cups of chicken stock with one slice of onion, one slice carrot, bit of bay leaf, a sprig of parsley, and six peppercorns until reduced to one cup. Then strain. Melt one-fourth cup of butter, add one-fourth cup flour, and stir until well blended. Then pour on gradually while constantly heating the chicken stock and three-fourths cup scalded milk. Bring to the boiling point and add one half teaspoon salt, one-eighth teaspoon paprika, two tablespoons of parmesan cheese, and one-half cup goose or duck liver cut in one-third inch cubes. Light omelette. Separate your eggs and beat the yolks until thick and light colored, adding a tablespoon full cold water for each yolk and a seasoning of salt and pepper. Beat the whites until they are dry and will not slip from the dish. Then turn into them the beaten yolks, folding carefully until thoroughly blended. Have the pan hot and butter melted. Turn in the mixture, smothering it over the top. Cover and place on asbestos mat on top of stove until well risen. Then uncover and set in the oven to dry. Try it with a heated silver knife thrust in the middle. When done, cut across the middle, fold and turn out. Dust with sugar, glaze, and serve quickly. Omelette for one. Beat the yolks of two eggs until creamy. Add four tablespoons of milk and salt spoon of salt. Add the whites, beaten stiff, and put into a hot pan in which a rounding teaspoon of butter is melted. The mixture should begin to bubble almost at once. Cook three or four minutes, slipping a knife under now and then to keep the underside from burning. When the top begins to set, fold it over and turn on a hot platter. Scrambled eggs with mushrooms. Pair, wash, and slice half a pound of fresh mushrooms. Put them in a satoir. Cover, shake the satoir once in a while, and cook ten minutes. Break and beat five or six eggs in a saucepan, adding seasoning of salt, pepper, nutmeg, and one half ounces of butter. Cut into bits. Add the mushrooms. Set over the fire, stir constantly with a wooden paddle, and when eggs are thick and creamy, turn into a heated dish. Garnish with toasted bread points and serve at once. Scrambled eggs with peppers. Scrambled eggs on toast with chopped sweetgreen peppers make an excellent breakfast dish. Toast four slices of bread, butter, and put where the platter on which they are arranged will keep hot. Put a tablespoon full of butter in a hot frying pan. As soon as it bubbles, turn in half a dozen eggs which have been broken in a bowl, and mix with half a dozen tablespoons of water. As the whites begin to set, whip together quickly with a silver knife. Sprinkle over the top two finely cut peppers from which the seeds have been removed. Stir through the eggs, let the whole cook a half minute, then pour over the slices of toast, garnish with sprigs of parsley, and serve at once. Scotch eggs. Shell six hard-boiled eggs, and cover with a paste made of one-third-stale breadcrumbs cooked soft in one-third cup milk. Then mix with one-cup lean-boiled ham, minced very fine, and seasoned with cayenne pepper. One-half teaspoon mixed mustard, and one raw egg beaten. Roll slightly in fine breadcrumbs, and fry in hot deep fat a delicate brown. Bananas with oatmeal. Add a teaspoon full of salt to a quart of rapidly boiling water, and sprinkle in two cups of rolled oatmeal. Set the saucepan in another dish of boiling water, a double boiler. Cover, and cook at least one hour. Longer cooking is preferable. Have ready half a banana for each person to be served. The banana should be peeled and cut in thin slices. Put a spoonful of the hot oatmeal over the bananas in the serving dishes. Pass, at the same time, sugar and milk or cream. Other cereals may be served with bananas in the same way. Spawn and milk. Have the water boiling fast. Salt to taste. Then, holding a handful of meal high in the left hand, let it sift slowly between the fingers into the bubbling water, stirring all the time with the right hand. Stir until a thin, smooth consistency obtains. Then push back on the fire where it will cook slowly for several hours. Stirring occasionally with a pudding stick or wooden spoon. It will thicken as it cooks. Serve in bowls with plenty of good, rich milk. Boiled Samp. Soak two cupfuls overnight in cold water. In the morning, wash thoroughly. Cover with boiling water, and simmer gently all day. Not stir as that tends to make it mushy, but shake the pot frequently. As the water boils away, add more, but not enough to make much liquid. About a half hour before serving, add a cupful rich milk, tablespoon butter and salt to season. Let this boil up once and serve hot. Molded Cereal with Banana Surprise Turn any leftover breakfast cereal, while still hot, into cups rinsed in cold water, half-filling the cups. When cold, scoop out the centers and fill the open spaces with sliced bananas. Turn from the cups onto a buttered, agate pan, fruit downward, and set into a hot oven to become very hot. Remove with a broad bladed knife to cereal dishes. Serve at once with sugar and cream or milk. Thickened Butter Place in a saucepan the yolks of a couple of eggs. Break them gently with a spoon, adding four ounces of butter, melted but not browned. Set the pan over a slow fire, stirring until of the required consistency. Shrimp Butter Pick and shell one pound of shrimps. Place them in a mortar and pound. Add one half pound of butter when well mixed. Pass the hole through a fine sieve. The butter is then ready for use. Sardine Butter Remove the skins and bones from seven or eight sardines. Put them in a mortar and pound until smooth. Boil two large handfuls of parsley until tender. Squeeze it as dry as possible. Remove all stalks and stems and chop it. Put the parsley in the mortar with the fish and four ounces of butter, then pound again. When well incorporated, mold the butter into shapes. Keep on ice until ready for serving. Excellent for hot toast! Matra de Hotel Butter Quarter of a pound butter, two tablespoons of chopped parsley, salt and pepper, and juice of two lemons. Mix thoroughly and keep in a cool place. Cauliflower in mayonnaise Select some large cold boiled cauliflower and break into small branches. Adding a little salt, pepper and vinegar to properly season. Heap them on a dish to form a point. Surround with a garnish of cooked carrots, turnips and green vegetables. Pour some white mayonnaise sauce overall and serve. Sardine Cocktail Drain and skin one half box boneless sardines and separate into small pieces. Add one half cup tomato ketchup, mixed with two teaspoons Worcestershire sauce, one half teaspoon Tabasco sauce, the juice of one lemon and salt to taste. Chill thoroughly and serve in scallop shells, placing each shell on a plate of crushed ice. Sauce for various shellfish in the shape of cocktail. For the truffle sauce, melt three tablespoons of butter, add three tablespoons of flour, and stir until well blended. Then pour on gradually while heating constantly one cup milk, one half cup heavy cream. Bring to the boiling point and add two chopped truffles, two tablespoons Madero wine, salt and pepper to taste. Baked Milk Put fresh milk into a stone jar. Cover with white paper and bake in a moderate oven until the milk is thick as cream. This may be taken by the most delicate stomach. Mint Vinegar Fill in a wide mouth bottle or a quart fruit jar with fresh mint leaves, well washed and bruised a little. Let the leaves fall in without pressing. Fill the jar with cider vinegar, put on the rubber and turn the cover tightly. Let stand three weeks. Uncover and drain off the vinegar into bottles and keep well corked. Blackberry Vinegar Mash the berries to a pulp in an earthenware or wooden vessel. Add good cider vinegar to cover and stand in sun during the day and in the cellar at night, stirring occasionally. Next morning strain and add the same amount of fresh berries. Crush and pour the whole the strained juice and set in the sun again all day and in the cellar at night. The third day strain to each quart of the juice one pint water and five pounds sugar. Heat slowly and when at boiling point skim and after it boils strain and bottle. Homemade Vinegar For pineapple vinegar cover the pairings and some of the fruit if you wish with water. A stone crock or glass jar is the best receptacle for this purpose. Add sugar or syrup according to the condition of the fruit and set in the sun where it can ferment thoroughly. Skim frequently to remove all impurities and when as acid as desired strain and bottle. Gooseberry vinegar is made by crushing gooseberries, not quite ripe, covering with cold water, three quarts of water to two of fruit and allowing it to stand for two days. Press and strain. Allow a pint of sugar and half a yeast cake to each gallon of the liquid. Set in the sun and when the fluid has worked clear strain and leave in a warm place until as sharp as desired. A cloth should be tied over the top of the jar to keep out insects and dust. Samp and beans. Soak a quart of the samp and a scant pint pea beans overnight in cold water each in a separate vessel. In the morning put the samp over to cook in a large pot covering with fresh boiling water. Simmer gently about two hours protecting from scorch by an asbestos mat and a frequent shaking of the pot. As the samp commences to swell and the water dries out add more. After two hours add the beans that have been soaking together with a pound of streaked salt pork. Season with salt and pepper and continue the cooking all day shaking frequently. Just before serving add butter and more salt if it needs it. Dressing for an Italian ravioli. Nine eggs beaten very light. One quart of spinach boiled and drained until dry. Chop very fine. Add salt and pepper to taste. One cup grated American cream cheese. Little nutmeg. One half pint breadcrumbs soaked in milk. Two tablespoons olive oil. Three tablespoons of cream. Cracker meal enough to thicken. Noodle dough for Italian ravioli. Make noodle crust as you would for noodles. Roll very fine and cover half the crust with ravioli dressing half inch thick. Turn over the other half to cover. Mark in squares as shown in figure. Cut with a pie cutter after marking. Drop one by one in salted boiling water. Cook about 20 minutes. Drain and arrange on platter and sprinkle each layer with grated cheese and mushroom sauce. Baloney sausage. Chop fine one pound each of beef, pork, veal and fat bacon. Mix with three fourths of a pound of fine chopped beef suet and season with sage, sweet herbs, salt and pepper. Press into large skins thoroughly cleaned and soak in cold salt water for several hours before being used. Fasten tightly on both ends and prick in several places. Place in a deep saucepan. Cover with boiling water. Simmer gently for an hour. Lay on straw to dry and hang. Lemon jelly. Grate two lemons and the juice of one. The yolks of three eggs, two cups of sugar, butter, the size of an egg. Boil until thick. Margarettes. One half pound of peanuts. One pound of dates chopped fine. One cup of milk in the dates and boil. Add peanuts. Make a boiled icing. Take the long branch crackers. Spread the filling between crackers. Put on the icing and put in the oven to brown. End of section 10. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to find out how you can volunteer, please visit LibriVox.org. Recording by Alice Atwater. Good Things to Eat, as suggested by Rufus. By Rufus Estes. Section 11. Vegetables. Brussels Sprouts. Wash well in salted water, about two pounds of Brussels sprouts, and pick them over well. Place them on a fire in a saucepan filled with water, a little salt, and bicarbonate of soda. With the lid off, boil fast till tender, about 20 to 25 minutes. When done, drain them and dry on a cloth. Put in a large saucepan, a good-sized lump of butter, and a little salt and pepper. Toss the sprouts in this until they become quite hot again, but do not fry them. Serve on a quartered round of buttered toast. Brussels Sprouts. Boil the sprouts and then place them in a saucepan with a lump of butter and beat them well. Put half a pound of fresh butter in a pan with two tablespoons of chopped parsley, the juice of a couple of lemons, a little salt and white pepper, and mix together well with a spatula. And when it boils, stir quickly. Place the sprouts on a dish and turn the sauce over them. Brussels Sprouts Sauteed. One pound of Brussels sprouts should be thoroughly washed and boiled, and then put into a pan over the fire, together with a good-sized lump of butter, a little salt, and toss for eight minutes. Sprinkle over them a little chopped parsley and serve when done. Baked Mushrooms in Cups. Peel and cut off the stalks of a dozen or more large fat mushrooms and chop up fine. Put the trimmings in a stew pan with some water or clear gravy and boil well. When nicely flavored, strain the liquor and return it to the stew pan with the mushrooms and a moderate quantity of finely chopped parsley. Season to taste with salt and pepper and boil gently on the side of the stove for nearly three-quarters of an hour. Beat four eggs well in one half tea cup full of cream and strain. When the mushrooms are ready, move the stew pan away from the fire and stir in the beaten eggs. Butter some small cups or molds, fill each with the mixture, and bake in a brisk oven. Prepare some white sauce. When baked, turn the mushrooms out of the molds on a hot dish, pour the sauce around them, and serve. Boiled Chestnuts served as vegetables. Peel off the outside skin of the chestnuts and steep them in boiling water until the skin can be easily removed, and throw them into a bowl of cold water. Put two ounces of butter into a saucepan with two tablespoons of flour and stir the whole over a fire until well mixed. Then pour in one half pint or more of clear broth and continue stirring over the fire until it boils. Season with salt, throw in the chestnuts, and keep them simmering at the side of the fire until tender. When served in this way, they make a good vegetable for roasted meat or poultry, particularly turkey. Boiled Corn. Choose short thick ears of fresh corn. Remove all the husks except the inner layer. Rip that down far enough to remove the silk and any defective grains, and then replace it, and tie at the upper end of each ear of corn. Have ready a large pot half full of boiling water. Put in the corn, and boil steadily for about twenty minutes. If the ears are large, and fifteen minutes if they are small. Remove from the boiling water. Take off the strings, and serve hot at once. If desirable, the inner husk may be removed before serving, but this must be done very quickly, and the ears covered with a napkin or a clean towel to prevent the heat from escaping. Serve plenty of salt, butter, and pepper with the corn. These may be mixed by heating them together, and served in a gravy bowl. Boiled Onions with Cream. Peel twelve medium sized onions. Pair the roots without cutting them. Place in a saucepan, cover with salted water. Add a bunch of parsley, and boil for forty-five minutes. Take them from the saucepan. Place them on a dish, covering with two gills of cream sauce, mixed with two tablespoons of broth, garnish, and serve. Corn Fritters. Prepare four ears of fresh corn by removing the outer husks and silks. Boil and then drain well. Cut the grains from the cob, and place in a bowl. Season with salt and pepper. Add one fourth pound of sifted flour, two eggs, and a half pint of cold milk. Stir vigorously, but do not beat with a wooden spoon for five minutes, when it will be sufficiently firm. Butter a frying pan, place it on a fire, and with the ladle holding one gill, put the mixture on the pan in twelve parts. Being careful that they do not touch one another, and fry till of a good golden color, cooking for four or five minutes on each side. Dress them on a folded napkin, and serve. Broiled Eggplant. Peel an eggplant, and cut it into six slices, each half an inch thick. Put them into a dish, and season with salt and pepper, and pour over them one tablespoon of sweet oil. Mix well, and arrange the slices of the eggplant on a broiler, and boil on each side for five minutes. Then place on a dish which has been heated, and pour over a gill of Mitra de Hotel sauce, and serve. Fried Eggplant. Select a nice, large eggplant, peel and remove the seeds, and cut into pieces about one and one half inches long, and three quarters of an inch wide. Put them on a plate, sprinkle well with salt, and leave standing for an hour or so. Then wrap the pieces in a cloth, and twist it around so as to squeeze as much juice as possible from them without breaking. Sprinkle over with flour, covering each side well, and place them in a frying basket. Put a large lump of fat in a stew pan, and when it boils, put it in the basket. As each plant is nicely browned, take out of the basket, sprinkle with salt, and lay on a sheet of paper in front of a fire, so as to drain as free as possible from fat. Serve on a napkin, spread over a hot dish. Eggplant Fritters. Boil the eggplant in salted water mixed with a little lemon juice. When tender, skin, drain, and mash them. For every pint of pulp, add one half breakfast cup full of flour, two well-beaten eggs, and season with salt and pepper to taste. Shape into fritters, and fry in boiling fat until brown. Broiled Mushrooms on Toast. Trim off the stalks of the required quantity of large mushrooms. Peel. Score them once across the top. Place them on a gridiron, and grill over a slow fire, turning when done on one side. Trim the crusts off some slices of bread, and toast on both sides. Cut rounds out of the toast the same size as the mushrooms. Butter them, and place a mushroom on each. Put a lump of butter in each mushroom, and sprinkle over with salt and pepper. Place a fancy dishpaper on a hot dish, and serve the mushrooms on toast with a garnish of fried parsley. Deviled Mushrooms. Cut off the stalks, even with the head, and peel and trim the mushrooms neatly. Brush them over inside with a paste brush dipped in warm butter, and seasoned with salt and pepper, and a small quantity of cane pepper. Put them on a gridiron, and broil over a clear fire. When cooked, put the mushrooms on a hot dish, and serve. Mushrooms in Cream. Peel and trim the required quantity of mushrooms. Put some cream in a pan over the fire, and season with salt and pepper to taste. Rub the mushrooms in salt and pepper, and as quickly as the cream comes to a boil, put them in, and let boil for four minutes. Serve hot. Boiled Spanish Onions. Boil Spanish Onions in salted water 30 minutes. Drain, and add butter or drippings, salt and pepper, covering the pan to prevent steam from escaping. Cook slowly for about three hours, basting frequently with drippings. Care should be taken that they do not burn. Baked Onions. Put six large onions into a saucepan of water, or water and milk in equal proportions. Add salt and pepper, and boil until tender. When done so, they can be easily mashed. Work them up with butter to the consistency of paste. Cover with breadcrumbs, and bake in a moderate oven. If preferred, they may be boiled whole. Put in a baking dish covered with butter and breadcrumbs, then baked. Fried Onions. Peel and slice into even rounds, four medium-sized onions. Place them first in milk, then in flour. Fry in very hot fat for eight minutes. Remove them carefully, and lay on a cloth to dry. Place a folded napkin on a dish, lay the onions on, and serve very hot. Garnish with fried parsley. Glazed Onions. Peel the onions, and place in a saucepan with a little warmed butter. Add sugar and salt to taste. Pour over a little stock. Place over a moderate fire, and cook slowly till quite tender, into the outside brown. Remove and serve on a dish. A little of the liquor, thickened with flour, may be served as a sauce. Fried Spanish Onions. Peel and slice two pounds of Spanish Onions. Place them in a hot frying pan containing two heaping tablespoonfuls of butter. Add salt and pepper. Boiled Oyster Plant. Scrape a bunch of oyster plants, dropping into cold water to which a little vinegar has been added. Cut in small pieces, and boil in salted water until tender. Season with butter, pepper, and cream. Cream may be omitted if desired. Broiled Potatoes. Peel a half dozen medium-sized cooked potatoes. Have them, and lay upon a dish, seasoning with a pinch of salt, and pour over them two tablespoons of butter, and roll them thoroughly in it. Then arrange them on a double broiler, and boil over a moderate fire for three minutes on each side. Serve in a folded napkin on a hot dish. Parsnip Fritters. Peel and boil some parsnips until tender. Then drain thoroughly and mash, mixing in with them two beaten eggs, salt to taste, and sufficient flour to bind them stiffly. Divide and mold the mixture into small round cakes with floured hands. Put a large piece of butter into a stew pan, place on the fire, and let it boil. Then put in the cakes, and fry to a nice golden brown color. Take out and drain them, and serve on a napkin spread over a hot dish, with a garnish of fried parsley. Mashed Parsnips. Wash and scrape some parsnips, cut in pieces lengthwise. Put them in a saucepan with boiling water, a little salt, and a small lump of drippings. Boil till tender, remove, and place in a colander to drain, and press all the waste out of them. Mash them till quite smooth with a wooden spoon. Put them in a saucepan with a tablespoon full of milk, or a small lump of butter, and a little salt and pepper. Stir over the fire until thoroughly hot again. Turn out onto a dish, and serve immediately. Potato Balls. Mash thoroughly a pound of boiled potatoes, and rub them through a wire sieve. Mix in a quarter of a pound of grated ham, a little chopped parsley, and a small onion chopped very fine, together with a small quantity of grated nutmeg, and the beaten yolks of two eggs. Roll this mixture into balls of equal size, then roll in flour and egg breadcrumbs, and fry in dipping, or brown them in the oven, and serve on a hot dish. Potatoes and Onions Sauteed. Take an equal amount of small, new potatoes, and onions of equal size. Peel and place in a saute pan with a good-sized piece of butter, tossing them over the fire for a quarter of an hour. Being careful not to let them burn. Put in enough water to half cover the vegetables, add a little salt and pepper, place the lid over the pan, and stew gently for half an hour. Then squeeze a little lemon juice in it, and turn on a hot dish, and serve. Potatoes Lionais. Cut into round slices, eight boiled potatoes. Lay in a frying pan with an ounce, and a half of butter. In the round slices of a fried onion, season with a pinch each of salt and pepper. Cook for six minutes, or until they become well browned, tossing them all the while. Sprinkle over with a small quantity of chopped parsley, and serve. Stewed Mushrooms. Peel and remove the stalks from some large mushrooms. Wash and cut them into halves. Put two ounces of butter into a small lined saucepan with two tablespoons of flour, and stir this over the fire. Then mix in by degrees one and one-half breakfast cupfuls of milk. While boiling, and after being thickened, put in the mushrooms. Season to taste with salt, pepper, and a small quantity of powdered mace. And stew gently on the side of the fire until tender. When cooked, turn the mushrooms onto a hot dish, garnish with some croutons of bread that have been fried to a nice brown, and serve. Stuffed Mushrooms. Steamed. Peel eight large onions, and boil for ten minutes, and salt them slightly. Remove them from the fire, drain quite dry, push about half the insides out. Chop the parts taken out very small, together with a little sausage meat. Add one tea cupful of breadcrumbs, one egg, and salt and pepper to taste. Put this mixture into the cavity in the onions, piling a little on the top and bottom, so that none shall be left. Arrange them in a deep pan. Put them in a steamer over a saucepan of water, and steam for one hour and a half. Put the pan in the oven to brown the tops of the onions, adding one breakfast cupful of butter to prevent burning. Arrange them tastefully on a dish, and serve hot. Potato Croquettes. Take four boiled potatoes, and add to them half their weight in butter. The same quantity of powdered sugar, salt, grated peel of half a lemon, and two well-beaten eggs. Mix thoroughly, and roll into cork-shaped pieces, and dip into the beaten yolks of eggs, rolling in sifted breadcrumbs. Let stand one hour, and again dip in egg and rolling crumbs. Fry in boiling lard or butter. Serve with a garnish of parsley. Creamed Potatoes. Cut into cubes or dices, about half a pound of boiled potatoes, and place in a shallow baking pan. Pour over them enough milk or cream to cover them, and put in the oven or on the side of the stove, and cook gently until nearly all the milk is absorbed. Add a tablespoonful of butter, a teaspoonful each of fine chopped parsley, and salt, and half a teaspoonful of pepper, mixed well together. When they have become thoroughly warmed, turn into a dish and serve immediately. Apples and Onions. Select sour apples, pear, core, and thinly slice. Slice about half as many onions, put some bacon fat in the bottom of a frying pan, and when melted, add the apples and onions. Cover the pan and cook until tender, cooking rather slowly. Sprinkle with sugar and serve with roast pork. Bacon and Spinach. Line a pudding dish with thin slices of raw bacon. Take boiled spinach, ready for the table, seasoned with butter, salt, and pepper. Take also some boiled carrots, turnips, and onions. Whip up the yolk of an egg with pepper and salt, and stir into the carrots and turnips. Arrange the vegetables alternately in the dish, and partially fill with boiling water. Steam for an hour. Turn out on a flat dish and serve with a rich brown gravy. Boiled Celery. Trim off the tops of the celery about one-third of their length, and also trim the roots into rounding shape. Save the tops for making cream of celery and for garnishes. Cook the celery in salted water until tender, drain, lay on toast, and pour a cream sauce over. Boston Baked Beans. Pick over a quart of small pea beans, wash thoroughly, and soak overnight in warm water. In the morning, parboil them until the skins crack open. Pour off the water. Put into the bottom of a glazed earthenware pot, made expressly for the purpose. A pint of hot water in which have been dissolved, a half tablespoon full of salt, two tablespoons molasses, a half tablespoon full mustard, and a pinch of soda. Pack in the beans until about a third full, then place in it a pound, or less if preferred, of streaked pig pork, the skin of which has been scored. Cover with a layer of beans, letting the rind of the pork just show through. Now add enough more seasoned water to cover the beans, and bake covered in the slow oven all day or night. When done, the beans should be soft, tender, and moist, but brown and whole, and the pork cooked to a jelly. Breaded Potato Balls. Pear, boil, and mash potatoes, and whip into three cups of potato, three level tablespoons of butter, two tablespoons of hot milk, salt and pepper to taste, also two teaspoons of onion juice, and two level tablespoons of chopped parsley, one quarter cup of grated mild cheese, and two well-beaten eggs. Beat well and set aside to cool. Mold into small balls, roll each and beat an egg in fine, stale breadcrumbs, and then fry in deep, hot, fat. Cabbage and Cheese. Boil the cabbage in two waters, then drain, cool, and chop. Season well with salt and pepper, and spread a layer in a buttered baking dish. Pour over this a white sauce made from a tablespoon full each of flour and butter and a cup of milk. Add two or three tablespoons of finely broken cheese. Now add another layer of cabbage, then more of the white sauce and cheese, and so on until all the material is used. Sprinkle with fine crumbs, bake covered about half an hour, then uncover and brown. Cauliflower Ugg Raten. Select a firm, well-shaped cauliflower, and after the preliminary soaking in cold salt water, throw into a kettle of boiling water and cook half an hour until tender. Drain. Pick off the flowers and lay to one side, while you pick the stalks into small pieces. Lay on the bottom of a rather shallow buttered baking dish. Sprinkle with pepper, grated cheese, and cracker crumbs. Dot with pieces of butter. Add a little milk, then a layer of the florets, and another sprinkling of milk, cheese, and pepper. Cauliflower Fritters. Soak and boil the cauliflower in the usual way. Then separate into flours. Dip each piece into a thin batter, plunge into boiling fat, and fry a delicate brown. Serve very hot on napkins. If preferred, the pieces may be dipped into a mixture of salt, pepper, vinegar, and oil, then fried. Creamed spaghetti. Have two quarts of water boiling in a kettle, and one-third of a pound of spaghetti. Hold a few pieces of the spaghetti at a time in the water, and as the ends soften, turn them round and round down into the kettle. When all are in the water, put on a cover and cook the spaghetti twenty minutes, then drain. Make a cream sauce with a rounding tablespoon, each of flour and butter, and one cup of cream. Season with one-half teaspoon of salt and a few grains of pepper. Stir in the spaghetti cut in inch pieces. Turn on to a dish and sprinkle with finely grated cheese. Fried corn. Cut the corn off the cob, leaving the grains as separate as possible. Fry in just enough butter to keep it from sticking to the pan, stirring very often. When nicely browned, add salt and pepper and a little rich cream. Do not set near the fire after adding the cream. Fried tomatoes. Wipe some smooth, solid tomatoes and slice and fry in a spider with butter or pork fat. Season well with salt and pepper. Glazed carrots with peas. Wash, scrape, and cut three medium-sized carrots in one-fourth inch slices, then in cubes or fancy shapes. Drain and put in saucepan with one-half cup butter, one-third cup sugar, and one tablespoon fine-chopped fresh mint leaves. Cook slowly until glazed and tender. Drain and rinse one canned French peas and heat in a freshly boiling water five minutes. Again drain and season with butter, salt, and pepper. Mound peas on hot dish and surround with carrots. Glazed sweet potatoes. Put two rounding tablespoons of butter and one of sugar into a casserole and set on the back of the range to heat slowly. When hot, lay in raw, paired sweet potatoes cut in halves lengthwise. Dust with salt and pepper and put in another layer of seasoned potatoes and enough boiling water to stand one-half inch deep in the dish. Put on the close fitting cover and set in the oven to cook slowly. When the potatoes are tender serve in the same dish with the sweet sauce that will not be entirely absorbed in the cooking. This way of preparing sweet potatoes pleases the southern taste which demands sugar added to the naturally sweet vegetable. Glazed sweet potatoes. Sweet potatoes, like squash and peas, lose a little of their sweetness in cooking and when re-cooked it is well to add a little sugar. Slice two large cooked sweet potatoes and lay in a small baking dish. Sprinkle with a level tablespoon of sugar and a few dashes of salt and pepper. Add also some bits of butter. Pour in one-half cup of boiling water, bake half an hour, basting twice with the butter and water. Green melon saute. There are frequently a few melons left on the vines which will not ripen sufficiently to be palatable uncooked. Cut them in halves, remove the seeds and then cut in slices three-fourths of an inch thick. Cut each slice in quarters and again, if the melon is large, pair off the rind. Sprinkle them lightly with salt and powdered sugar. Cover with fine crumbs then dip in beaten egg, then in crumbs again and cook slowly in hot butter the same as eggplant. Drain and serve hot. When the melons are nearly ripe they may be sauteed in butter without crumbs. Japanese or Chinese rice. Wash one cup of rice, rubbing it through several waters until the water runs clear. Put in porcelain-lined stew pan with a quart of soup stock and bay leaves and boil twenty minutes. The stock must be hot when added to the rice. Shake the kettle in which it is cooking several times during the cooking and lift occasionally with a fork. Do not stir. Pour off any superfluous stock remaining at the end of twenty minutes and set on the back of the stove or in the oven uncovered to finish swelling and steaming. Just before serving add one cup of hot tomato juice, a quarter cup of butter, a tablespoon chopped parsley, a dash of paprika and one tablespoon of grated cheese. Serve with grated cheese. Lime beans with nuts. Soak one cup of dry lime beans overnight. In the morning rip off the skins, rinse and put into the bean pot with plenty of water and salt to season, rather more than without the nuts. Let cook slowly in the oven and until perfectly tender. Add one half cup of walnut meal, stirring it in well. Let cook a few minutes and serve. Macaroni with apricots. Stew twenty-halves of fresh apricots in half a cup of sugar and enough water to make a nice syrup when they are done. Before removing from the fire, add a heaping tablespoonful of brown flour and cook until the syrup is heavy and smooth. Parboil ten sticks of macaroni, broken in two inch pieces, drain, add to one pint of scalding hot milk, two ounces of sugar. Throw in the parboiled macaroni and allow it to simmer until the milk is absorbed. Stir it often. Pour all the juicer sauce from the apricots into the macaroni. Cover the macaroni well, set on the back of the stove for fifteen minutes, then take off and allow to cool. When cold, form a pile of macaroni in the center of the dish and cover with apricots, placing them in circles and over it. Macaroni and cheese. Cook macaroni broken up into short length in boiling salted water. Boil uncovered for twenty or thirty minutes, then drain. Fill a buttered pudding dish with alternate layers of macaroni and grated cheese, sprinkling pepper, salt, and melted butter over each layer. Have top layer of cheese, moisten with rich milk. Bake in moderate oven until a rich brown. Scrambled cauliflower. Trim off the coarse outer leaves of cauliflower. After soaking and cooking, drain well and divide into branches. Sprinkle with nutmeg, salt, and pepper and toss into a frying pan with hot butter or olive oil. Macaroni or spaghetti served in Italian style. Break a pound of macaroni or spaghetti into small pieces. Put into boiling salted water and boil about twenty minutes. Then drain and arrange on platter. Sprinkle on each layer grated cheese and mushroom sauce. Serve hot. Mushroom sauce, Italian style. For macaroni, spaghetti, ravioli, and rice. A small piece of butter about the size of an egg. One or two small onions cut very small. About two pounds of beef. Let all brown. Prepare as you would a pot roast. Add Italian dried mushrooms, soaked overnight in hot water, chopped in small pieces. Add about one half can of tomatoes. Let all cook well. Salt and pepper to taste. Add a little flour to thicken. Mold spinach. Remove roots and decayed leaves. Wash in several waters until no grit remains. Boil in water to nearly cover until tender. Drain, rinse in cold water. Drain again. Chop very fine. Reheat in butter. Season with salt and pepper and pack in small cups. Turn out and garnish with sifted yolk of egg. Nut parsnip stew. Wash, scrape, and slice thin two good-sized parsnips. Cook until perfectly tender in two quarts of water. When nearly done, add a teaspoon of salt. And when thoroughly done, a teaspoon of flour mixed with a little cold water. Stir well and let boil until the flour is well cooked. Then stir in one half cup of walnut meal. Boil up once and serve immediately. Potatoes a la metre de hotel. Slice cold boiled potatoes thin. Melt a rounding tablespoon full of butter in a saucepan. Add a heaping pint bowl of the potatoes. Season with salt and pepper and heat. Now add a teaspoon of lemon juice and the same of finely minced parsley and serve at once. Potatoes are grottin'. Make a white sauce using one tablespoon full of butter, one of flour, one half a teaspoon full of salt, one quarter of a teaspoon full of white pepper, and one cup full of milk. Cut cold boiled potatoes into thick slices or better still into half inch cubes. Butter a baking dish. Put it in a layer of the sauce than one of the potatoes previously lightly seasoning with salt and pepper. Continue until all are in. The proportion of potato being about two cupfuls. To one cupful of dried and sifted breadcrumbs, add one teaspoon full of melted butter and stir until it is evenly mixed through. Spread this over the contents of the baking dish and place in a quick oven for 20 minutes or until nicely browned. For a change, a little onion juice, chopped parsley, or grated cheese may be added to the sauce. Potato creamed. Cut cold boiled potatoes into small dice and cover them in a small saucepan with milk. Let them stand where they will heat slowly and absorb nearly all the milk. When hot, add to one pint of potatoes a teaspoon of salt and a dash of white pepper. Sprinkle a little finely chopped parsley over the top as a garnish. Potato mold. Mash some potato smoothly. Add to it some butter and a little milk to make it smooth but not wet. Season with white pepper and salt and add enough chopped parsley to make it look pretty. Press into greased mold and bake for half an hour until lightly browned. Dust with crumbs and serve. Potato Parisine. Potato marbles seasoned with minced parsley, butter, and lemon juice are liked by many. Others find that they are not sufficiently seasoned. That is, the seasoning has not penetrated into the potatoes, especially if a large cutter has been used. This method will be found to remedy this fault, giving a seasoning which reaches every portion of the potato. It may not be quite so attractive as the somewhat underdone marbles, but the flavor is finer. Pair the potatoes and steam or boil them until soft, being careful they do not cook too fast. Drain off the water and let them stand uncovered until dry. Then cut in quarters lengthwise and then thin slices, letting them drop into a stew pan containing melted butter, salt, and paprika. When all are sliced, cover them and let them heat for a few minutes. Add minced parsley and lemon juice. Shake them about so the seasoning will be well mixed and serve it once. Potato puffs number one. To one cup of mashed potato, add one tablespoon of butter, one egg, beaten light, one half cup of cream or milk, a little salt. Beat well and fill pop-over pans half full. Bake until brown in quick oven. Potato puffs number two. Add hot milk to cold mashed potatoes. Beat up thoroughly. Add one or two well-beaten eggs, leaving out the yolks if preferred whiter. Drop in spoonfuls on a battered tin. Place a piece of butter on the top of each and bake a delicate brown. Or put in a pudding dish and butter the top and bake to live a light brown on top. Fifteen minutes in a hot oven will be sufficient. Rice à la jeugin for five persons. Wash one pound of rice in several changes of cold water until water is clear and cook until soft, but not soft enough to mash between the fingers. Let it drip, cool, and drip again. Add it to one quarter pound of melted butter, not browned. Season with salt and pepper. Mix thoroughly. Bake in covered dish for twenty minutes. Rice in tomatoes. Cook some rice in boiling salted water until tender and season highly with pepper. Cut a small slice from the top of each ripe tomato. Take out the seeds. Fill with the seasoned rice. Put a bit of butter on each. Set in the oven and bake until the tomato is tender. Rice served Italian style with mushroom sauce. Steam or boil one half pound of rice until done. Then drain. Remove meat from mushroom sauce. Drop rice into mushroom sauce and cook about five minutes. Pour on platter and sprinkle heavy with grated cheese. Scalloped tomatoes. Drain a half can of tomatoes from some of their liquor and season with salt, pepper, a few drops of onion juice, and one teaspoon full of sugar. Cover the bottom of a small buttered baking dish with buttered cracker crumbs. Cover with tomatoes and sprinkle the top thickly with buttered crumbs. Bake in a hot oven. Buttered cracker crumbs are made by simply rolling common crackers with a rolling pin and allowing one-third cupful of melted butter to each cupful of crumbs. This recipe takes about one and one-third cupfuls of crumbs. Spaghetti al Italian. Let it cook until the water nearly boils away and it is very soft. The imported spaghetti is so firm that it may be cooked a long time without losing its shape. When the water has boiled out, watch it and remove the cover so it will dry off. Then draw the mass to one side and put in a large lump of butter, perhaps a tablespoon, and let it melt. Then stir in until the butter is absorbed and pour on one cup of the strange juice from canned tomatoes. Season with salt and paprika and let it stew until the spaghetti has absorbed the tomato. The spaghetti, if cooked until soft, will thicken the tomato sufficiently and it is less work than to make a tomato sauce. Turn out and serve as an entree or a main dish for luncheon and past grated sapsago or other's cheese to those who prefer it. When you have any stock like chicken or veal, add that with the tomato or a loan if you prefer and scant the butter. Stuffed cabbage. Cut the stock out of two or more young cabbages and fill with the stuffing made from cooked veal, chopped or ground very fine. Seasoned well with salt and pepper and mixed with the beaten yolk of an egg. Tie a strip of cheesecloth round each cabbage or if small, twine will hold each together. Put into a kettle with boiling water to cover and cook until tender. Drain, unbind and serve hot. Stuffed eggplant. Wash a large eggplant, cut in halves the long way and scoop the inside out with the teaspoon, leaving each shell quite empty but unbroken. Cook the inside portion in one half cup of water then pass through a strainer and mix with one half cup of breadcrumbs, one rounding teaspoon of butter and season with salt and pepper. The shells should lie in salt and water after scraping and when ready to fill them wipe them dry and pack the filling. Scatter fine crumbs over the top, dot with butter and bake twenty minutes. Stuffed potatoes. Select smooth, even sized potatoes and bake until done. Remove one end, carefully scrape out the center of each, mash and season with salt and butter. Add a generous portion of nut meat and fill the shells with mixture. Cover with the piece that was cut off, wrap each potato in tissue paper and serve. Corn stewed with cream. Select half a dozen ears of Indian corn, remove the silks and outer husks, place them in a soft pan and cover with water. Cook, drain and cut the corn off the cobs with a sharp knife being very careful that none of the cob adheres to the corn. Place in a stew pan with one cup of hot bechamel sauce, one half breakfast cup full of cream and about one quarter of an ounce of butter. Season with pepper and salt and a little grated nutmeg. Cook gently on a stove for five minutes. Place in a hot dish and serve. End of section eleven. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer please visit LibriVox.org. This reading by Kara Schallenberg. Good Things to Eat, as suggested by Rufus. By Rufus Estes. Section twelve. Saucers. Cucumber sauce. Pair two good-sized cucumbers and cut a generous piece from the stem end. Heat on a coarse grater and drain through cheesecloth for half an hour. Season the pulp with salt, pepper and vinegar to suit the taste. Serve with broiled, baked or fried fish. Gherkin sauce. Put a sprig of thyme, a bay leaf, a clove of garlic, two finely chopped shallots, and a cayenne pepper and salt into a saucepan with one breakfast cup of vinegar. Place pan on fire and when contents have boiled for thirty minutes add a breakfast cup of stock or good broth. Strain it through a fine hair sieve and stir in one and one-half ounces of liquefied butter mixed with a little flour to thicken it. Place it back in the saucepan and when it boils stir in it a teaspoonful or so of parsley, very finely chopped. Two or three ounces of pickle gherkins and a little salt if required. Ghiblet sauce. Put the giblets from any bird in the saucepan with sufficient stock or water to cover them and boil for three hours, adding an onion and a few peppercorns while cooking. Take them out and when they are quite tender strain the liquor into another pan and chop up the gizzards, livers, and other parts into small pieces. Take a little of the thickening left at the bottom of the pan in which a chicken or goose has been braised and after the fat has been taken off mix it with the giblet liquor and boil until dissolved. Strain the sauce, put in the pieces of giblet, and serve hot. Gooseberry sauce. Pick one pound of green gooseberries and put them into a saucepan with sufficient water to keep them from burning. When soft mash them, grate in a little nutmeg and sweeten to taste with moist sugar. This sauce may be served with roast pork or goose instead of applesauce. It may also be served with boiled mackerel. A small piece of butter will make the sauce richer. Half-glaze sauce. Put one pint of clear concentrated veal gravy in a saucepan. Mix it with two wine-glass foals of Madeira, a bunch of sweet herbs, and set both over the fire until boiling. Mix two tablespoon foals of potato flour to a smooth paste with a little cold water. Then mix it with the broth and stir until thick. Move the pan to the side of the fire and let the sauce boil gently until reduced to two-thirds of its original quantity. Skim it well, pass it through a silk sieve, and it is ready for use. Ham sauce. After a ham is nearly all used up, pick the small quantity of meat still remaining from the bone, scrape away the un-eatable parts, and trim off any rusty bits from the meat. Chop the bone very small and beat the meat almost to a paste. Put the broken bones and meat together into a saucepan over a slow fire. Pour over them one-quarter pint of broth and stir about one-quarter of an hour. Add to it a few sweet herbs, a seasoning of pepper, and one-half pint of good beef stock. Cover the saucepan and stir very gently until well-flavored with herbs, then strain it. A little of this added to any gravy is an improvement. Horse radish sauce. Place in a basin one tablespoon full of moist sugar, one tablespoon full of ground mustard, one tea cup full of grated horseradish, and one teaspoon full of turmeric. Season with pepper and salt and mix the ingredients with a tea cup full of vinegar or olive oil. After quite smooth, turn the sauce into a sauce-boat and it is ready to be served. Lemon butter. Cream four level tablespoons of butter and gradually add one tablespoon of lemon juice, mixing thoroughly. Lemon sauce for fish. Squeeze and strain the juice of a large lemon into a lined saucepan. Put in with it one-fourth pound butter and pepper and salt to taste. Heat it over the fire until thick and hot, but do not allow to boil. When done, mix with sauce the beaten yolks of two eggs. It is then ready to be served. Lobster butter. Take the head and spawn of some hen lobsters. Put them in a mortar and pound. Add an equal quantity of fresh butter and pound both together, being sure they are thoroughly mixed. Pass this through a fine hair sieve and the butter is then ready for use. It is very nice for garnishing or for making sandwiches. Mated hotel butter. Cream one-fourth cup of butter. Add one-half teaspoon salt, a dash of pepper, and a tablespoon of fine chopped parsley. Then, very slowly to avoid curdling, a tablespoon of lemon juice. This sauce is appropriate for beef steak and boiled fish. Sauce a la Metcalf. Put two or three tablespoons of butter in a saucepan, and when it melts, add about a tablespoon full of Liebig's extract of beef. Season and gradually stir in about a cup full of cream. After taking off, add a wine glass full of sherry or Madeira. Parsley and lemon sauce. Squeeze the juice from a lemon. Remove the pips and mince fine the pulp and rind. Wash a good handful of parsley and shake it as dry as possible and chop it, throwing away the stalks. Put one ounce of butter and one tablespoon full of flour into a saucepan and stir over fire until well mixed. Then put in the parsley and minced lemon and pour in as much clear stock as will be required to make the sauce. Season with a small quantity of pounded mace and stir the whole over the fire a few minutes. Beat the yolks of two eggs with two tablespoons full of cold stock and move the sauce to the side of the fire. And when it has cooled a little, stir in the eggs. Stir the sauce for two minutes on the side of the fire and it will be ready for serving. Poivreau de sauce. Put in a stew pan six scallions, a little thyme, a good bunch of parsley, two bay leaves, a dessert spoonful of white pepper, two tablespoons of vinegar and two ounces of butter, and let all stew together until nearly all the liquor has evaporated. Add one tea cup full of stock, two tea cup fulls of Spanish sauce. Boil this until reduced to one half. Then serve. Royal sauce. Put four ounces of fresh butter and the yolks of two fresh eggs into a saucepan and stir them over the fire until the yolks begin to thicken, but do not allow them to cook hard. Take sauce off the fire and stir in by degrees two tablespoons fulls of tarragon vinegar, two tablespoons of Indian soy, one finely chopped green gherkin, one small pinch of cayenne pepper, and a small quantity of salt. When well incorporated keep sauce in a cold place. When cold serve with fish. Sauce for fish. Simmer two cups of milk with a slice of onion, a slice of carrot cut in bits, a sprig of parsley, and a bit of bay leaf for a few minutes. Strain onto one quarter cup of butter rubbed smooth with the same flour. Cook five minutes and season with a level teaspoon of salt and a salt spoon of pepper. Sauce mayonnaise. Place in an earthen bowl a couple of fresh egg yolks and one half teaspoon full of ground English mustard, half pinch of salt, one half salt spoon full red pepper, and stir well for about three minutes without stopping. Then pour in one drop at a time, one and one half cup fulls of best olive oil, and should it become too thick add a little at a time some good vinegar, stirring constantly. Sauce tartare. Use one half level teaspoon of salt and mustard, one teaspoon of powdered sugar, and a few grains of cayenne beaten vigorously with the yolks of two eggs. Add one half cup of olive oil slowly and dilute as needed with one and one half tablespoon of vinegar. Add one quarter cup of chopped pickles, capers, and olives mixed. Tartare sauce. Mix one tablespoon of vinegar, one teaspoon of lemon juice, a salt spoon of salt, a tablespoon of any good ketchup, and heat over hot water. Heat one third cup of butter in a small saucepan until it begins to brown. Then strain onto the other ingredients and pour over the fish on the platter. Shrimp sauce. Pour one pint of poivreau de sauce and butter sauce into a saucepan and boil until somewhat reduced. Thicken the sauce with two ounces of lobster butter. Pick one and one half pints of shrimps, put them into the sauce with a small quantity of lemon juice, stir the sauce by the side of the fire for a few minutes, then serve it. Sauce for fried pike. Peel and chop very fine one small onion, one green pepper, half a peeled clove, and garlic. Season with salt, red pepper, and half a wine glass full of good white wine. Boil about two minutes and add a gill of tomato sauce and a small tomato cut in dice-shaped pieces. Cook about ten minutes. End of section twelve. Read by Kara Schellenberg. www.kray.org. On June 5th, 2006, in Oceanside, California. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information and to volunteer, please visit LibriVox.org. Recording by Joyce Nussbaum, Highland Park, New Jersey. Good Things to Eat, as suggested by Rufus, by Rufus Estes. Section thirteen. Rolls, bread, and muffins. Breakfast rolls. Sift a quarter of flour and stir into an assault spoonful of sugar, a cup of warm milk, two tablespoonfuls of melted shortening, and two beaten eggs. Dissolve a quarter cake of compressed yeast in a little warm milk and beat in last of all. Set the dough in a bowl to rise until morning. Early in the morning, make lightly and quickly into rolls and set to rise near the range for twenty minutes. Egg rolls. Two cups flour, one level teaspoon salt, two level teaspoons baking powder, two level teaspoons lard, two level teaspoons butter, one egg, one half cup milk. Sift together the flour, salt, and baking powder, work in the shortening with the fingers. Add the egg well beaten and mixed with the milk. Mix well, toss onto a floured board and knead lightly. Roll out and cut into two inch squares. Place a half inch apart in a buttered pan. Gash the center of each with a sharp knife. Brush over with sugar and water and bake fifteen minutes in a hot oven. Excellent tea rolls. Scold one cup of milk and turn into the mixing bowl. When nearly cool, add a whole yeast cake and beat in one and a half cups of flour. Cover and let rise. Add one quarter cup of sugar, one level teaspoon of salt, two beaten eggs, and one third cup of butter. Add flour enough to make a dough that can be needed. Cover and let rise. Roll out one half inch thick, cut in rounds. Brush one heel each with melted butter. Fold and press together. Set close together in the pan. Cover with a cloth. Let rise and bake. Light luncheon rolls. Heat one cup of milk to the scalding point in a double boiler. Add one rounding tablespoon of butter, one level tablespoon of sugar, and one level teaspoon of salt. Stir and set into cold water until lukewarm. Then add one yeast cake dissolved in one quarter cup of lukewarm water and two cups of flour. Beat hard for two or three minutes. Cover and let rise until very light. Add flour to make a dough that can be needed and let rise again. Knead shape into small rolls. Set them close together in a buttered baking pan. Let rise light and bake in a quick oven. A pan of rolls. Scald one pint of milk and add one rounding tablespoon of lard. Mix in one quart of sifted bread flour, one quarter cup of sugar, a salt spoon of salt, and one half yeast cake dissolved in one half cup of lukewarm water. Cover and let rise overnight. In the morning roll, half an inch thick, cut into rounds, spread a little soft butter on one half of each, fold over and press together. Let rise until light and bake in a quick oven. Rolls may be raised lighter than a loaf of bread because the rising is checked as soon as they are put into the oven. Raised gram rolls. Scald two cups of milk and melt in it, two level tablespoons of butter, and one half level teaspoon of salt. When cool, add two tablespoons of molasses and one half yeast cake dissolved in a little warm water. Add white flour to make a thin batter. Knead until smooth and set in a warm place until light. When well risen, stir in wholemeal to make a dough just stiff enough to knead. Knead until elastic then place it in the original bulk. Flour the board and turn the risen dough out carefully. Pat out one inch thick with the rolling pin and make into small rolls. Place these rolls close together in the pan. Brush over with milk and let rise until very light. Bake in a quick oven. Rye breakfast cakes. Beat the egg light. Add one half cup of sugar, two cups of milk, a salt spoon of salt, one and one half cups of rye meal, one and one half cups of flour, and three level teaspoons of baking powder. Bake in a hot greased gem pan. Breakfast cakes. Sift one cup of cornmeal, one quarter teaspoon of salt, and two level teaspoons of sugar together. Stir in one cup of thick sour milk, one half tablespoon melted butter, one well beaten egg, and one half teaspoon of soda, measured level. Beat hard in baking gem pans in a quick oven. Scotch out cakes. Can be either fried on a griddle or broiled over a fire. The meal for this purpose should be ground fine. Put a quart of the meal in a baking dish with a teaspoon full of salt. Pour in little by little just enough cold water to make a dough and roll out quickly before it hardens into a circular sheet about a quarter of an inch thick. Cut into four cakes and bake slowly for about 20 minutes on an iron griddle. Do not turn but toast after they are cooked. Scotch scones. Two cups flour, four level teaspoons baking powder, two level teaspoons sugar, one level teaspoon salt, three level tablespoons butter, one whole egg or two yolks, one cup buttermilk. Sift together the flour, baking powder, sugar and salt, and work in the butter with the fingers. Then add the buttermilk and egg well beaten. Mix well, turn on to floured board and knead lightly. Roll out one half inch thick. Cut with small biscuit cutter and cook on a hot griddle turning once. Log cabin toast for breakfast. This is made up of long strips of bread cut to the thinness of afternoon tea sandwiches, then toasted to delicate brown. All are buttered lightly and piled on a hot plate log cabin fashion. Old fashion rusks. At night make a sponge just for bread with two cups of scalded milk, a teaspoon of salt, yeast and flour. In the morning put half a cup of butter into two cups of milk and beat until the butter is barely melted. Add this to the sponge, one cup of sugar and three beaten eggs. Add flour to make a dough that can be needed. Let rise very light. Roll out one and a half inches thick. Cut in round cakes. Let rise and bake a deep yellow color. Waffle Southern style. One pint of flour, one pint buttermilk, one egg, one teaspoon of soda dissolved in little water, one teaspoon sugar, one teaspoon salt, one teaspoon baking powder, one tablespoon cornmeal, one tablespoon melted butter. Mix as any other batter cake or waffles. Whole wheat popovers. Put two thirds cup of whole wheat meal, one and two thirds cup of white flour and one half level teaspoon of salt until a sifter and sift three times. Pour two cups of milk on slowly and stir until smooth. Beat two eggs five minutes. Add to the first mixture and beat again for two minutes. Turn into hot greased iron gem pans and bake half an hour in a rather quick oven. Berry muffins. Mix two cups sifted flour, one half teaspoon salt and two rounded teaspoons baking powder. Cream one quarter cup of butter with one half cup sugar. Add well beaten yolk of one egg, one cup milk, the flour mixture and white of egg beaten stiff. Stir and carefully one heaped cup blueberries which have been picked over, rinsed, dried and rolled in flour. Bake in muffin pans 20 minutes. Buttermilk muffins. Sift four cups of flour, one quarter cup of cornmeal and one level teaspoon each of salt and soda three times. Beat two eggs well. Add a level tablespoon of sugar, four cups of buttermilk, the dry ingredients and beat hard for two minutes. Bake in muffin rings or hot greased gem pans. One half the recipe will be enough for a small family. English muffins. One pint milk, two level tablespoons shortening, butter or lard, two level teaspoons sugar, one level teaspoon salt, one yeast cake dissolved in one fourth cup lukewarm water, flour. Scald the milk and add the shortening, sugar and salt. When lukewarm add the yeast and sufficient flour to make a good batter. Here one's judgment must be used. Beat well and let rise until double in bulk. Warm and butter a griddle and place on it buttered muffin rings. Fill not quite half full of the batter. Cover and cook slowly until double. Then heat the griddle quickly and cook for about ten minutes. Browning nicely underneath. Then turn them and brown the other side. When cool, split, toast and butter. Gram muffins. Heat to the boiling point two cups of milk. Add a tablespoon of butter and stir until melted. Sift two cups of whole wheat flour, one half cup of white flour, two teaspoons of baking powder. Pour on the milk and butter. Beat, add the yolks of two eggs well beaten. Then the stiffly beaten whites. Bake in hot grease gem pans. Hominy muffins. Sift twice together one and one half cups of flour, three level teaspoons of baking powder, one level tablespoon of sugar and one salt spoon of salt. To one cup of boiled hominy add two tablespoons of melted butter and one cup of milk. Add to the dry ingredients and beat. Then add two well beaten eggs. Pour the batter into hot grease gem pans and bake. Muffins. Sift a salt spoon of salt, two level teaspoons of baking powder and two cups of flour together. Beat the yolks of two eggs. Add one cup of milk, two tablespoons of melted butter and the dry ingredients. Beat, add lightly the stiffly beaten whites of two eggs. Fill hot butter gem pans two thirds full and bake in a hot oven. Quick muffins in rings. Beat two eggs, yolks and whites separately. Add to the yolks two cups of milk, one level teaspoon of salt, one tablespoon of melted butter and two cups of flour in which two level teaspoons of baking powder have been sifted and last the stiffly beaten whites of the eggs. When well mixed, bake in greased muffin rings on a hot griddle. Turn over when risen and set as both sides must be browned. Boiled rice muffins. To make muffins with cooked rice sift two and one quarter cups of flour twice with five level teaspoons of baking powder, one rounding tablespoon of sugar and a salt spoon of salt. Put in one well beaten egg, half a cup of milk and three quarters cup of boiled rice mixed with another half cup of milk and two tablespoons of melted butter. Beat well, pour into hot gem pans and bake. Boston brown bread. To make one loaf, sift together one cup of cornmeal, one cup rye meal and one cup of gram flour with three quarters cup of molasses and one and three quarters cup sweet milk. Add one half teaspoon full of soda dissolved in warm water. Turn into a well buttered mold which may be a five pound large pale if no other mold is handy. Set on something that will keep mold from bottom of kettle and turn enough boiling water to come half way up to the mold. Cover the kettle and keep the kettle boiling steadily for three and one half hours. If water boils away, add enough boiling water to keep the same amount of water and kettle. Put in molds and cut when cool. Crisp white corn cake. Two cup scalded milk, one cup white cornmeal, two level teaspoons salt. Mix the salt and cornmeal and the add gradually the hot milk. When well mixed, pour into a buttered dripping pan and bake in a moderate oven until crisp. Serve cut in squares. The mixture should not be more than one fourth inch deep when poured into pan. Croutons. Croutons made coarsely are no addition to a soup. For the best sort, cut out stale bread into half inch slices, spread with butter, then trim away the crust. Cut into small cubes, put into a pan and set in a hot oven. If the croutons inclined to brown unevenly, shake the pan. Egg bread. One pint of boiling water, half pint white cornmeal to teaspoon salt, two tablespoon falls of butter, two eggs, one cup milk, bake in a moderate oven. Gram bread. Put one cup of scalded and cooled milk, one cup of water, two cups of flour, and one half yeast cake dissolved in one cup of lukewarm water into a bowl and let rise overnight. In the morning, add a level teaspoon of salt, two rounding cups of gram flour and one half cup sugar. Beat well. Put into two pans and let rise until light and bake one hour. Nut bread. One and one half cups of white flour, two cups of gram flour, one half cup of cornmeal, one half cup of brown sugar and molasses, one pint of sweet milk, one cup of chopped walnuts, two teaspoons of baking powder, one half teaspoon of salt. Bake in a long pan for three-quarters of an hour. Oatmeal bread. Over a pint of rolled oats, pour a quart of boiling water. When cool, add one teaspoon full suet, one teaspoon butter, one half cup of molasses, and one half yeast cake dissolved in a little water. Stir this thoroughly and then add two quart sifted flour. Do not knead this and allow it to rise overnight and in the morning stir it again and then put it in well-buttered bread pans. Let it rise until it fills the pans and then bake in a moderate oven. It takes a little longer to bake than white bread. Oatmeal bread. Cook one cup of rolled oats and water for serving at breakfast and one cup of molasses, one and one half cups of lukewarm water in which is dissolved one yeast cake and one teaspoon of salt. Makes in enough flour to make a stiff dough, cover and let rise. When very light, stir down, put in pans, let rise light and bake in a slow oven. The heat should be sufficient at first and rising, then the baking should be slow. Oriental oatmeal bread. Take two cupfuls of rolled oats, put in bread pan, turn on four cupfuls of boiling water, stir for a while. Add while hot a heaping tablespoon full of lard or one scant tablespoon full of butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls of sugar and three of molasses. Now we add two cupfuls of cold water, making six cups of water in all and if cool enough, add one yeast cake dissolved in a very little water. Now stir in all the white flour it will take until it is as stiff as you can manage it with the spoon. Set in warm place overnight and in the morning with spoon and knife fill your tins part full. Let rise to nearly top of pan then bake an hour for medium sized loaves. Raisin bread. Scald three cups of milk and add one teaspoon of salt and two tablespoons of sugar. Cool and add one half yeast cake dissolved in one quarter cup of lukewarm water. Mix in enough flour to make a drop batter and set to rise. When this sponge is light put in two cups of seeded raisins and enough flour to make a soft dough but stiff enough to knead. Let rise again then mold into two loaves. Let the loaves double in size and bake slowly covering with another pan for the first twenty minutes of baking. Steamed brown bread. Beat one egg light add one cup of cornmeal one cup rye meal and one and one half cups of sifted flour with a half level teaspoon of salt. Add one cup of molasses and after it is turned out put in one level teaspoon of soda and fill with boiling water. Add to the other one third cup more of the water. Pour into well buttered mold and steam four hours. Southern corn cake. Mix two cups of white cornmeal a rounding tablespoon of sugar and a level teaspoon of salt then pour enough hot milk or milk and water to moisten the meal well but not to make it of a soft consistency. Let stand until cool then add three well beaten eggs and spread on a buttered shallow pan about half an inch thick. Bake in a quick oven cut in squares split and butter while hot. Steamed cornbread. Sift together one cup of cornmeal and flour and a level teaspoon of salt. Put one level teaspoon of soda in one tablespoon of water. Add to one half cup of molasses and stir into the meal with one and two thirds cups of milk. Beat and turn into a greased mold. Steam four hours. Take off the lid of the mold and set in the oven 15 minutes. Steamed graham bread. Put into a mixing bowl two cups of sour milk one cup of molasses one level teaspoon of salt two of soda one gram flour to make a batter as stiff as can be stirred with a spoon adding one half cup of seeded raisins. Pour into a two quart mold or lard pail well greased cover closely and set in a kettle of boiling water that comes two thirds the depth of the mold. Cover the kettle and keep the water boiling constantly for four hours. Whole wheat bread. Scold one cup full of milk and one teaspoon full of butter one of salt one cup of water and one tablespoon full of sugar when lukewarm add half a cake of compressed yeast dissolved in a little water and enough wheat flour to make a thin batter. Beat vigorously until smooth and let rise until very light. Add as much whole wheat flour as you can beat in with a spoon. Pour into greased tins let rise until light and bake in moderate oven for one hour. Asparagus fritters. Make a thick sauce with one half cup of milk one rounding tablespoon of butter and one quarter cup of flour. Stir in one cup of cooked asparagus tips and cool. Add one beaten egg and cook on a hot buttered griddle and small cakes. Corn fritters. One half can corn one half cup flour one half level teaspoon baking powder one level teaspoon salt a dash of cayenne and one egg chop the corn fine and add the flour sifting with the baking powder salt and cayenne add the egg yolk well beaten and fold into the white beaten stiff. Drop by spoonfuls into hot fat one half inch deep turn once while cooking when done drain on brown paper and serve. Add the eggs soak one pint of breadcrumbs and one pint of sour milk for an hour then add a level teaspoon of dissolved in one cup of sweet milk and one well beaten egg half a teaspoon of salt and flour enough to make a drop batter as thick as griddle cakes are usually made. Hominy cakes. To two cups of boiled hominy add two tablespoons of melted butter break the whole very fine flour fork add two well beaten eggs one third teaspoon of salt and a salt spoon of pepper form into little cakes after adding enough milk to make it of the right consistency to handle set cakes on buttered dish and dust with a little finely grated cheese bake in hot oven and serve it once. Oatmeal cake mix fine oatmeal into a stiff dough with milk warm water roll it to the thinness almost of a wafer bake on a griddle or iron plate placed over a low fire for three or four minutes then place it on edge before the fire to harden this will be good for months if kept in a dry place pineapple pancakes make a batter using half pound sifted flour and three good sized eggs with a cup full of milk this makes a very thin batter when smooth and free of lumps bake in a well buttered frying pan making the cakes about eight inches in diameter as soon as brown on one side turn when cooked on both sides remove to a hot serving dish and sprinkle with sweetened pineapple bake the remainder of the batter in the same way piling in layers with the pineapple between the cakes cut in triangular pieces like pie and serve very hot squash fritters two two cups of mashed dry winter squash add one cup of milk two well beaten eggs one teaspoon of salt a little pepper and one heaping teaspoon of baking powder beat well and drop by spoonfuls into hot butter or cooking oil and fry end of section 13