796.Apple Dumplings (with Rice).— Place ½ pound rice in a saucepan over the fire with cold water, boil 3 minutes and drain in a colander, rinsing with cold water; then put it back on the fire in the same saucepan with 1 pint milk, ½ teaspoonful salt, ½ teaspoonful sugar and a little piece of butter; boil until thick; remove from the fire and mix it with 2 well beaten eggs; dip the dumpling cloths in hot water, wring them out and flour well inside; put 2 spoonfuls of the boiled rice upon each cloth, spread it out smooth and lay in the center of each a peeled and cored apple; fill the opening left by the removal of the core with currant jelly or sugar; draw the 4 corners of the cloth together, bring them to the top of the apple and fasten with pins; drop them into boiling water and boil ½ hour; serve with sweet cream or vanilla, fruit or claret sauces.CAKES.797.Plain Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, 4 eggs and the grated rind of 1 lemon; stir butter and sugar to a light white cream with your right hand; then stir with a silver spoon, add the eggs, 1 at a time, stirring afew minutes between each addition; next add the sifted flour and milk alternately; butter a large, round cake pan and line it with buttered paper; pour in the cake mixture and bake in a medium hot oven for 1 hour; to ascertain if cake is done thrust a knitting needle into center of cake; if it comes out clean the cake is done; if not, the baking must be continued; when done remove the cake from oven and let it stand 10 minutes; then turn it out of pan, remove the paper and set the cake in a cool place or put it when cold in a tin cake box. If plain flour is used take 1½ teaspoonfuls baking powder and sift it with the flour. Measure with a cup which holds half a pint.798.Marble Cake.— Take the same mixture as for Plain Cake and divide it into 3 equal parts; add to one part some red sugar or a little prepared cochineal, to give it a fine pink tint; stir into another part 3 tablespoonfuls grated chocolate and leave the third part plain; butter a large cake pan and line it with buttered paper; fill the pan about ½ inch deep with the plain batter and drop upon this in 3 or 4 places 1 spoonful of the dark and pink batters; pour in more plain batter; then drop in the pink and brown the same way; continue until all is used; the pink may be omitted if the coloring is not handy; bake the same as Plain Cake; when done ice the cake with boiled chocolate glaze.799.Nut Cake.— Prepare a cake batter the same as for Plain Cake, stir in 1 pint shelled walnuts broken into pieces and finish the same as Plain Cake; or stir 3 cups freshly grated cocoanut into the plain cake batter; or stir 1 pint shelled hickory nuts into the plain cake batter; or almonds cut into strips; Brazil nuts may also be used.800.Citron Cake.— Cut ½ pound citron into fine slices and prepare a cake batter the same as for Plain Cake; butter a large, round pan and line it with buttered paper; pour in a layer of cake batter; then a layer of sliced citron; then batter and citron again; continue until all is used; bake in a medium hot oven till done,which will take about 1¼ hours; if the oven should be too hot cover the cake with buttered paper.801.Lady Cake.— 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups prepared flour, the whites of 8 eggs and the grated rind and juice of 1 lemon; stir butter and sugar with your hand to a light white cream and beat the whites to a stiff froth; take a silver spoon and stir the whites, the lemon, sifted flour and milk alternately into the creamed butter and sugar; butter a large mould and line it with buttered paper; pour in the mixture and bake 1 hour.Note.—½ pound blanched almonds cut into strips may be stirred into the cake mixture and flavored with vanilla; or 1 pint shelled walnuts broken into pieces or ½ pound finely cut citron can be stirred into the batter and flavored with essence of almonds; ice with clear icing.802.Dutchess Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, the yolks of 8 eggs and 2 teaspoonfuls peach extract; stir butter and sugar with the right hand to a light white cream; then stir with a spoon and add the yolks, 2 at a time, stirring a few minutes between each addition; next add the flavoring, the sifted flour and milk alternately; butter a large, round cake pan and line it with buttered paper; pour in the cake mixture and bake in a medium hot oven 1 hour.Note.—1 pint shelled walnuts broken into pieces may be stirred into this cake mixture or Brazil nuts may be used; also peanuts broken into pieces.803.Fruit Cake.— Prepare a cake batter the same as for Plain Cake; remove the stones from ½ pound raisins; cut ¼ pound citron into fine slices and mix the raisins and citron with ½ pound well washed and dried currants; dust the fruit with flour, stir it into the cake mixture and finish the same as Plain Cake.804.Rich Fruit Cake.— 2 pounds stoned raisins, 2 pounds seedless raisins, 2 pounds well washed and dried currants, 1 pound finely sliced citron, 1 pound butter, ½ pint good brandy, 1 pint molasses, 1 pound brown sugar, 2 teaspoonfuls grated nutmeg, 2teaspoonfuls ground cinnamon, cloves and mace, 12 eggs and 1 pound flour sifted with 2 teaspoonfuls baking powder; dredge the fruit with flour; stir butter and sugar with the hand to a light white cream; then stir with a wooden spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the molasses, brandy, spice and sifted flour and lastly stir in the fruit; butter 2 large, round cake pans and line them with brown paper; fill in the mixture and bake in a medium hot oven from 3 to 4 hours. Great care must be taken that the oven is just right, as the cake burns very easily.805.Orange Layer Cake.— ½ cup butter, 1 cup sugar, ½ cup milk, the whites of 3 eggs, 1½ cups prepared flour and the grated rind of ½ orange; stir butter and sugar with your right hand to a light white cream and add the grated orange rind; beat the whites to a stiff froth; then add them alternately with the sifted flour and milk to the above mixture; butter 2 large jelly cake tins and line them with buttered tissue paper; put an equal portion of the cake batter into each pan; spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven till a light brown and done, which will take from 15 to 20 minutes; to ascertain when cakes are done thrust a knitting needle into the center of them; if it comes out clean the cakes are done; if any dough adheres to it the baking must be continued; as soon as the cakes are done remove them from the oven; lay a clean cloth or paper on the kitchen table and dust over it some powdered sugar; turn the cakes out of pans upside down onto the cloth and let them lay till cold; in the meantime prepare the filling, as follows: Put in a small saucepan the juice of 1 orange, 1 teaspoonful lemon juice, a little grated orange peel, 1 teaspoonful butter and the yolks of 3 eggs; set the saucepan in a vessel of boiling water and stir the contents till they thicken; remove from the fire and when cold add ½ cup sugar; lay one layer of cake, bottom side up, on a jelly cake dish and spread over it the orange mixture; lay over the remaining layer, right side up, and dust with powdered sugar; or ice the cake with clear icing; or cover the top of cake with an orange glaze.806.Lemon Layer Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour and the whites of 6 eggs; stir butter and sugar with the right hand to a light white cream, then stir it with a spoon; beat the whites to a stiff froth; add by degrees the sifted flour, the beaten whites and milk alternately to the above mixture; butter 4 good sized jelly tins and line them with buttered paper; then fill in a thin layer of the cake mixture, spread it smooth with a knife and bake in a medium hot oven to a light brown and well done; in the meantime prepare a filling as follows:—Put in a small saucepan the grated rind and juice of 1 lemon, the yolks of 6 eggs, 1 tablespoonful butter and 2 tablespoonfuls water; set the saucepan in a vessel of boiling water and stir till contents thicken; remove from fire when cold, add 1 cup sugar; when cake is done remove it from oven, lay a clean cloth on a table, dust over some powdered sugar and turn the cake out of pan onto the cloth; when cold put 1 layer on a jelly cake dish, bottom side up, and spread over ⅓ of the lemon mixture; put on another layer, upside down, and spread it with the mixture; then treat the third layer the same way; then put on the last layer, right side up, and cover the top with a lemon glaze or dust it with powdered sugar.Note.—If this cake is not wanted so large it may be divided into 2 cakes, taking 2 layers for each cake; or use half the quantities. Cream or jelly may be used instead of lemon filling.807.Chocolate Layer Cake.— 4 eggs, 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups prepared flour and 1 teaspoonful vanilla; stir butter and sugar to a light white cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add vanilla, the sifted flour and milk alternately; bake in paper lined jelly tins in a quick oven; make 4 layers; in the meantime prepare the following filling:—Beat the whites of 3 eggs to a stiff froth and add 1½ cups powdered sugar, 4 tablespoonfuls Baker’s grated chocolate and 1 teaspoonful vanilla; mix all well together and put it between the layers and on top; or put boiled chocolate glaze between the layers and over the top (see Boiled Chocolate Glaze). Thetop of cake may be ornamented with blanched almonds laid in a circle around the top and some in the center.808.Chocolate Cream Cake.— 1 cup sugar, ½ cup milk, 1½ cups prepared flour, 1 tablespoonful butter, 2 eggs and mix the same as in foregoing recipe; bake in 2 layers in jelly tins; for the cream:—Boil ¾ cup milk and add ½ tablespoonful butter, 2 tablespoonfuls grated chocolate, ½ cup sugar and 1 tablespoonful cornstarch wet with a little cold water; stir and boil for a few minutes; remove from fire and mix with 1 beaten egg and ½ teaspoonful vanilla extract; when cold lay one of the cake layers on a flat dish and spread half the chocolate mixture over it; put on the other layer, spread over the top the remaining chocolate cream and decorate the top with shelled walnuts.809.Cocoanut Layer Cake.— ¾ cup sugar, ½ cup butter, 1½ cups prepared flour, the grated rind and juice of ½ lemon, the whites of 3 eggs and ½ cup milk; stir butter and sugar to a light white cream; beat the whites to a stiff froth and add them by degrees alternately with the sifted flour and milk to the creamed butter and sugar; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion in each tin, spread it evenly with a broad-bladed knife dipped in water and bake them in a medium hot oven to a delicate brown color; when done remove them from oven and let them stand for a few minutes; then turn the cakes onto buttered paper to cool; in the meantime grate 1 cocoanut and beat the white of 1 egg to a stiff froth; add ¾ cup powdered sugar and the juice of ½ lemon; lay one cake layer, bottom side up, on a jelly cake dish, spread over half the white icing and sprinkle over a thick layer of the freshly grated cocoanut; put on the remaining layer, right side up, spread over the rest of icing, cover with a thick layer of the cocoanut and sift over some powdered sugar. This cake may be served as a dessert with vanilla sauce.810.Lemon Cream Cake.— ½ cup butter, 1 cup sugar, the whites of 3 eggs, ½ cup milk, 1½ cups prepared flourand the grated rind and juice of ½ lemon; stir butter and sugar to a cream; beat the whites to a stiff froth and add them alternately with the sifted flour and milk to the creamed butter and sugar; add lastly the lemon; butter 2 jelly tins and dust them with cracker dust; put in the mixture, spread it evenly with a knife and bake a light brown; when done put a napkin or clean cloth on the kitchen table and dust with powdered sugar; turn the cakes upside down onto the napkin and let them lay till cold; cream for filling:—Boil ¾ cup milk with 2 tablespoonfuls sugar; dissolve 1 tablespoonful cornstarch in ¼ cup cold milk, stir it into the boiling milk and boil a few minutes; add 1 teaspoonful butter, a pinch of salt and remove it from fire; beat up the yolks of 3 eggs with 1 tablespoonful cold milk, stir them into the cornstarch and add 1 teaspoonful essence of lemon; when cold put 1 layer of cake, upside down, onto a plate and spread over the cream; put the other layer over it, right side up, and dust the top with powdered sugar.811.Vanilla Cream Cakeis made the same as Lemon Cream Cake, using vanilla flavoring instead of lemon.812.Jelly Cake, No. 1.— 3 eggs, 1 cup powdered sugar, 1 cup sifted flour mixed with 1 teaspoonful baking powder, 2 tablespoonfuls water and the grated rind of ½ lemon; stir sugar and eggs to a cream and add alternately the sifted flour, water and lemon; butter 3 medium sized jelly tins and dust them with finely sifted bread crumbs; put an equal portion of the cake mixture into each tin, spread it evenly and bake in a medium hot oven to a delicate brown; when done remove the cakes from oven.813.Jelly Cake, No. 2.— ¾ cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 1½ teaspoonfuls baking powder, 4 eggs and 1 teaspoonful essence of lemon; stir butter and sugar with the right hand to a light white cream; then stir with a spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the lemon and then alternately the milk and flour; bake in 3 jelly cake tins in a medium hot oven to a delicate brown color; the tins should be lined with buttered paper; when cold lay the layers over oneanother with jelly between and dust the top with powdered sugar or ice it with fruit icing.814.Jelly Cake, No. 3.— Stir ¼ pound butter with ½ pound powdered sugar to a light cream and add alternately 1½ cups prepared flour (sifted), the whites of 4 eggs beaten to a stiff froth and 10 drops extract of bitter almonds; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion of the cake mixture into each one, spread it evenly with a knife dipped in water and bake to a delicate brown color; when cold arrange in layers with jelly between and sift fine sugar over the top.815.Wine Glazed Cake.— 4 eggs, 1 cup flour, ½ cup sugar, 1 teaspoonful baking powder and the grated rind and juice of ½ lemon; stir eggs and sugar to a cream; sift the flour and baking powder together and add them with the lemon to the above mixture; butter a round cake pan and dust it with fine bread crumbs; pour in the mixture and bake about ½ hour in a moderate oven; for glazing dissolve ½ cup sugar in ½ cup cold water and put it over the fire to boil until the sugar forms a thread between 2 fingers; then add 1 tablespoonful sherry wine, remove it from the fire and stir until a skin forms on top; then slowly pour it over the cake.816.Wine Glazed Cream Cake.— Stir 4 eggs with ½ cup granulated sugar to a cream and add ¾ cup sifted flour in which 1 teaspoonful baking powder has been mixed; bake in a round pan; when done pour over a wine glaze the same as in foregoing recipe and decorate the top with blanched almonds, hazel or walnuts; when cold cut the cake in half with a sharp knife; spread the under half thickly with whipped cream, put the other layer over it and cover the top with whipped cream.Note.—This mixture may be baked in a long, shallow pan and before putting it into the oven sprinkle 2 tablespoonfuls granulated sugar over the top. When done cut into squares; or omit the sugar and when done glaze with boiled sugar glaze and cut into squares.817.Pineapple Cake.— ½ pound butter, 1 pound powdered sugar, ¾ pound flour, 1 heaping teaspoonful baking powder, ½ pint pineapple syrup, 2 whole eggs, the yolks of 4 and 1 teaspoonful essence of vanilla; wash the butter several times in cold water and dry it in a napkin; put butter and sugar in a mixing bowl and stir with the right hand to a light white cream; then stir with a spoon and add the 2 whole eggs, 1 at a time, stirring a few minutes between each addition; next add the yolks, 1 at a time; sift flour and baking powder together; add the flour and pineapple syrup alternately to the above mixture; butter 3 large, deep jelly cake tins and dust them with flour; put an equal portion of the cake batter into each pan, spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven to a delicate brown; when done remove the cakes from the oven; lay a napkin on a pastry board and dust over some powdered sugar; turn the cake out, upside down, onto the napkin; when cold put one cake, bottom side up, on a cake dish and spread over a layer of pineapple marmalade; put on the last layer, right side up, and cover the top with pineapple glaze made as follows:—Stir ½ pound powdered sugar with 3 or 4 tablespoonfuls pineapple syrup and a few drops of prepared saffron to a stiff sauce; set it for a few minutes over the fire, stirring constantly until lukewarm; then pour it by spoonfuls over the cake and lay some preserved pineapple slices in a circle around the cake; or use candied pineapple.818.Wild Rose Cake.— 1 pound powdered sugar, ¾ pound flour, ½ pound butter, 1 teaspoonful baking powder, the whites of 8 eggs and 1 cup white brandy; sift flour and baking powder together; wash the butter in cold water, to remove the salt, and dry it in a napkin; put butter and sugar in a mixing bowl and stir it with the right hand to a light white cream; beat the whites to a stiff froth and stir them with a spoon in small portions alternately with the flour and brandy into the creamed butter; divide the mixture into 4 equal parts; add to one part a little prepared cochineal, to color it a delicate pink, and flavor with 2 teaspoonfuls rose water; stir into the second part 2 tablespoonfuls cocoa and 1teaspoonful vanilla sugar; add to the third part the yolks of 2 eggs and ½ teaspoonful essence of bitter almonds; leave the fourth part white and flavor it with 1 teaspoonful essence of lemon; take some large, deep jelly cake tins, rub them well inside with butter and dust with flour; put each part of cake mixture into a separate pan and spread the batter smooth with a broad-bladed knife; then bake in a medium hot oven to a delicate brown and well done; lay some clean brown paper or a napkin on a table and dust over some powdered sugar; as soon as one cake is done remove from the oven and let it stand 3 minutes; then turn the pan upside down onto the paper; treat the remaining cakes the same way; as soon as the cakes are cooled off prepare a meringue as follows:—Beat the whites of 5 eggs to a stiff froth and mix them with ½ pound powdered sugar; have ready ½ pound blanched almonds, ½ pound blanched walnuts and ½ pound blanched Brazil nuts; chop the nuts fine; when all is prepared put the cakes together and put the white layer upside down on a jelly dish; spread over the layer ⅓ the meringue and sprinkle over ⅓ the chopped nuts; then put on the dark layer; spread again with meringue and sprinkle with nuts; next put on the yellow layer; spread over the remaining meringue and sprinkle over the nuts; lay the pink layer on top, with the right side up, and cover with the following glaze:—Mix ½ pound powdered sugar with a few spoonfuls red fruit juice or fruit syrup, such as red cherry, raspberry or strawberry syrup; stir the sugar to a thick sauce, set it over the fire and stir constantly until the sugar is lukewarm; then pour it by spoonfuls over the cake; lay blanched almonds and blanched walnuts in a circle around the edge of cake and a few in the center.819.Biscuit au beurre.— ½ pound powdered sugar, ¼ pound sifted flour, ¼ pound cornstarch, ½ pound melted butter, 7 eggs and the grated rind of 1 lemon; beat the 7 whites to a stiff froth and add by degrees the yolks and sugar; set this on a hot stove and beat till it is warm; then remove it and continue the beating until nearly cold; strain the melted butter into a cup and continue the beating with the right hand; hold the cup with the meltedbutter in the left hand; pour butter into the mixture gradually; next stir in the sifted flour and cornstarch; butter a round cake pan and line it with buttered tissue or waxed paper; pour in the mixture; cover the bottom of a pie plate with salt, set the pan with cake onto this and bake ¾ hour in an oven not too hot; if it browns too much put paper over it.820.Fine Sponge Cake.— 1 pound powdered sugar, 12 eggs and not quite 1 pound (about 2 tablespoonfuls less) of flour; then add the grated rind and juice of 1 lemon; put the flour into a tin pan and set it in front of oven to get warm; put the eggs, sugar and lemon into a deep stone mixing bowl; set the bowl into a large dishpan of hot water in such a way that the bowl is half covered with water; beat the contents of bowl with an egg beater for ¾ hour; then slowly add the flour, continue the beating for a few minutes longer and pour the mixture into a large round pan or 2 medium sized ones; the pan should be previously well buttered and lined with fine brown buttered or waxed paper; bake 1 hour in a slow oven. Sponge cake made according to this recipe is elegant, but care must be taken to follow the instructions exactly. Half these quantities will make a good sized cake. If the oven should be rather hot at the bottom put in a large pie plate with salt, set the pan with cake onto it and bake.821.Delicate Sponge Cake.— 9 eggs, 1½ small cups granulated sugar, 1½ small cups flour (sifted 3 times) and the grated rind and juice of 1 lemon; put the 9 yolks in a bowl and the whites into a deep dish; add to the yolks ½ the sugar and stir them to a cream; beat the whites to a stiff froth and add the remaining sugar, beating constantly; then add slowly, in small portions, the creamed yolks; next the lemon; continue the beating with an egg beater until all is well mixed; then stir in lightly the sifted flour; butter a long, shallow pan and line it with buttered paper; pour in the mixture and bake in a slow oven ¾ hour to a delicate brown; when done carefully remove the cake from oven and let it stand for a few minutes before taking out of the pan. This cake may be iced either with clear icing or wine or fruit glaze.822.Marguerites.— ¼ pound flour, ¼ teaspoonful salt, ¼ pound sugar, 1 whole egg, the yolk of 1 egg, 1 heaping teaspoonful anise seed, the grated rind of ½ lemon, ½ cup lukewarm water and 2 tablespoonfuls melted butter; measure after the butter is melted; sift the flour in a bowl, add salt,sugar, grated lemon peel, the eggs and mix the whole with the water into a batter; lastly add the butter and anise seed; put a wafer iron over the fire; when hot brush it over with melted lard; put 1 teaspoonful of the batter in the center of wafer iron, close it and bake the cake a light brown on both sides; as soon as one is done take it from the iron and roll up like a tube; continue to bake the remaining batter the same way; these quantities will make 50 cakes. 2 teaspoonfuls of vanilla sugar may be used instead of anise seed. These cakes may be served either with ice cream, wine or coffee.823.Macaroons.— Scald ½ pound sweet almonds with a few bitter ones, remove the brown skins and spread the nuts out on paper to dry; then pound them in a wedgewood mortar to a paste with the whites of 2 eggs and add 2 teaspoonfuls vanilla sugar or the grated rind of 1 lemon; mix it with ½ pound powdered sugar and 2 tablespoonfuls clear icing made as follows:—Take ½ the white of 1 egg, mix it with 2 tablespoonfuls sifted powdered sugar and stir for a few minutes; then add it to the almonds; mix the whole into a firm paste and form with the hands into small round balls the size of a hickory nut; line some shallow tin pans with brown paper (such as is used for wrapping paper), but do not butter it; set the balls in even rows, one inch apart, on the paper, flatten each one a little with a wet finger and bake them in a medium hot oven to a golden color; when done wet a pastry board with cold water and lay the macaroons on the wet board with the paper side towards the board; after 5 minutes the macaroons may be lifted from the paper, as the dampness loosens them; the above quantities will make 50 macaroons. Great care should be taken to use the exact amount of ingredients here stated.824.Cookies.— 1 cup butter, 2 cups sugar, 2 eggs, the grated rind of 1 lemon and 1 teaspoonful baking powder; stir the butterand sugar to a light white cream and add the eggs 1 at a time; sift the powder with 2 cups flour, add it to the mixture and work the whole with sufficient flour into a stiff dough; roll it out ⅛ inch in thickness, cut with a cake cutter into rounds and bake them a light brown in well buttered shallow tin pans.825.Butter Cakes.— 1 yeast cake 1 quart sifted flour, 1½ pints warm milk or water and 1 teaspoonful salt; dissolve the yeast in a little warm water; sift the flour and salt into a mixing bowl, make a hollow in center, pour in the yeast and water, mix into a batter and let it stand over night (this is called setting a sponge); next morning stir 1 cup sugar with ½ cup lard and ½ cup butter to a cream and add 2 eggs, 1 at a time, stirring a few minutes between each addition; then add the grated rind of 1 lemon and a very little powdered cardamon; mix this thoroughly with the sponge, add sufficient sifted flour to make a soft dough, cover it with a clean cloth and set in a warm place to rise to double its height; then butter 4 long, shallow tin pans (12 inches long, 8 inches wide and 1 inch deep) and dust each one with flour; when the dough has attained the desired lightness divide it into 4 equal parts; roll each part out on the pastry board, put it into the pan, press evenly all over and again set it to rise to top of pan; when ready to bake brush each cake over with melted butter, sprinkle over 2 tablespoonfuls granulated sugar mixed with a little cinnamon and bake in a quick oven to a light brown; as soon as done remove the cakes from the pans and lay them on a long platter, one over the other, with the sugared sides together; when cold serve with coffee.826.Butter Cakes (with Baking Powder).— 2 cups sifted flour, 2 eggs, 1½ teaspoonfuls baking powder, 1 tablespoonful melted butter, 1 cup milk, ½ teaspoonful salt, the grated rind of 1 lemon and ½ cup well washed currants; sift flour, salt and baking powder into a mixing bowl, make a hollow in center, put in the 2 whites and 1 yolk of eggs well beaten, add the lemon, the melted butter and mix it with the milk into a thick batter; lastly stir in the currants; spread the mixture into 2 well greased, shallow tin pans; first brush them over with the remaining yolk, then with 2tablespoonfuls melted butter; mix 3 tablespoonfuls granulated sugar, 2 tablespoonfuls finely cut citron, ½ cup finely chopped almonds together, sprinkle this over the 2 cakes and bake immediately in a quick oven till done and a light brown. Prepared flour may be substituted for baking powder.827.Apple Cake.— Prepare a dough the same as for Butter Cakes and divide it into 6 parts, as the dough for Apple Cake has to be thinner than for Butter Cakes; line 6 shallow tin pans with the dough and set it to rise to double its height; in the meantime pare, core and cut into eighths some large, tart apples and lay them together closely in long rows over the cake; drop 1 tablespoonful melted butter over each cake, sprinkle over some granulated sugar and bake in a hot oven; when done dust with powdered sugar.828.Cheese Cake.— Dissolve ½ yeast cake in ½ pint warm milk and add 1 pound sifted flour, 2 eggs, ½ teaspoonful salt, 2 tablespoonfuls butter and ½ tablespoonful sugar; work this into a soft dough and set it in a warm place to rise to double its height; then roll it out ⅛ of an inch in thickness; butter 2 large cheese or pie plates, cover them with the dough, ornament the edge and let it rise again until light; mix 1 pound fresh pot cheese with 1½ cups thick sweet or sour cream, ¾ cup sugar (or sweeten to taste), 3 eggs and ½ cup currants; when this is well mixed together brush the dough over with melted butter and fill the plate with the cheese mixture; bake in a medium hot oven.829.Chrysanthemum Cake.— ½ pint butter, 1 pint sugar, 1½ pints flour sifted with 1½ teaspoonfuls baking powder, the grated rind of 1 orange, ½ pint milk and the whites of 8 eggs; stir butter and sugar with your right hand to a light white cream; beat the whites to a stiff froth, add them to the creamed butter and mix well together with a spoon; add alternately the flour and milk; then add the grated orange peel and a few drops of cochineal, to color the mixture a delicate pink; butter 3 large jelly tins, dust them with fine bread crumbs, fill in themixture in equal parts and bake in a medium hot oven; when done remove the cakes from the pans and lay them aside to cool; mix ½ cup powdered sugar with the beaten whites of 2 eggs; spread this icing over the layers and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, cover the top with pink icing and sprinkle over some cocoanut.830.Snowflake Cake.— 2 cups sugar, 1 cup butter, 1 cup milk, 3 cups prepared flour, the grated rind of 1 lemon and the whites of 6 eggs; stir the butter and sugar to a light white cream; beat the whites to a stiff froth, add them to the creamed butter and add the lemon; then add alternately the milk and sifted flour; bake in 3 layers in large jelly tins; when done remove the cakes from the tins and set aside to cool; beat the whites of 2 eggs to a froth and add ½ cup powdered sugar; spread this over each layer and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, spread the top layer with the icing, cover it thickly with cocoanut and dust over some powdered sugar.ROLLS AND BREAD.831.Parkerhouse Rolls.— 2 cups warm milk, 1 yeast cake, 2 cups sifted flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, 2 tablespoonfuls melted butter and 1 egg; dissolve the yeast in a little warm milk; sift the flour into a bowl, add sugar and salt, make a hollow in center and put in the yeast and some of the milk; commence mixing it with the right hand; next add the egg, butter and the remaining milk; set it in a warm place till very light; then work with sufficient sifted flour into a soft dough and let it rise again till very light; then roll it out 1 inch in thickness and cut into rounds with a cake cutter; brush the rounds with melted butter, double them over and set in buttered pans 1 inch apart; let them rise to double their size and bake to a fine golden color; while hot brush them over with melted butter.832.Bread.— 2 quarts flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, small tablespoonful lard or butter, 1½ pints lukewarm water, 1 of Fleischmann’s yeast cakes. Break the yeast cake into a cup, add 1 teaspoonful sugar and sufficient lukewarm water to fill the cup, set it in a warm place till the yeast rises to the surface. Sift flour, sugar and salt into a bowl, add the lard or butter and rub it fine in the flour; then make a hollow in centre of flour, pour in the yeast and the remaining water, stir it with a spoon into a stiff dough, turn it on to a floured board and work it with the hands and some flour until it does not stick to the hands; return the dough to the bowl, cover and let it stand in a warm place to rise. When the dough has risen to double its size, butter 2 brick-shaped pans or use the crusty bread pans, dust them with flour, divide the dough into 2 equal parts, mould them into loaves on the board, put them into the buttered pans, cover and let stand till the dough is to top of pan, place it in medium hot oven and bake 1 hour. If the bread is to be mixed at night take only ½ yeast cake, otherwise proceed the same as above.COFFEE.833.How to Make Coffee.— Coffee should always be bought in the bean and ground when wanted. It should never be allowed to boil, as all the fine aroma is thereby lost. The finest, quickestand most economical way to make coffee is by making it in a bag made as follows:—Take a piece of coarse unbleached muslin, about ⅜ yard long and ⅜ yard wide, costing about 5 cents per yard; fold on the bias to a point, sew it together in such a way that the bag has the shape of a funnel and hem it on the top; then place the bag in the coffee pot; let the point hang so that it does not quite reach the bottom; let the top of bag lay over the outside of the coffee pot; then put in 1 cup freshly ground coffee, pour over ½ pint boiling water and let it stand 1 minute; then add 1 quart boiling water and let it stand about 3 minutes on side of stove; have ready the urn in which the coffee is to be served, which should be well rinsed with boiling water, pour in the coffee and serve at once; pour more boiling water over the coffee grounds and let it stand on side of stove for a short while; then serve the same way; the second coffee will be found nearly as good as the first. If the coffee is too strong add more water; if not strong enough add less water, as some like it strong and others do not. Another way is to take 3 heaping tablespoonfuls freshly ground coffee and 6 cups boiling water; grind the coffee as fine as possible; rinse out the coffee pot with boiling water, put in the coffee and pour on enough boiling water to cover it well; let it stand in a warm place for 5 minutes, but do not allow it to boil; then add the remaining boiling water, let it stand for a few minutes and either serve in the same coffee pot in which it was made or strain through a fine sieve into a hot silver or china coffee urn and serve at once. This is also an easy and economical way of making good coffee, but the first-named method is the best.FRUIT SALADS.834.Watermelon Salad.— Cut a watermelon in two, remove the seeds and break the red part into pieces with a silver fork; put it in layers in a glass dish, sprinkle each layer with sugar and place the dish on ice for 2 hours; when ready to serve pour over ½ pint claret. If objected to the wine may be omitted.835.How to Serve Watermelon.— Cut a watermelon in half lengthwise; then cut each half first in two and then into long pieces about 2 inches in thickness; arrange the pieces nicely on an oblong plate and serve. The melon should lay for several hours on ice before being cut, as it is not nice unless cold.836.Plum and Peach Salad.— Choose 1 dozen large egg plums, cut them in two and remove the pits; pare and quarter ½ dozen large, ripe peaches and put them in layers alternately with the plums in a glass dish with 1 cup sugar sprinkled between; place the dish on ice for ½ hour before serving.837.Orange and Cocoanut Salad.— Pare and cut some nice oranges into pieces and remove the seeds; put a layer of the oranges sprinkled with sugar into a glass dish, then a layer of freshly grated cocoanut and next a layer of apple or currant jelly; then oranges again; continue in this way until the dish is filled; place the dish on ice for 1 or 2 hours and serve. If not handy the jelly may be omitted.838.Peach and Pear Salad.— Pare and cut into fine slices 4 large, ripe Bartlett pears; pare and cut into quarters ½ dozen large, ripe peaches; put them with the pears into a glass dish with a layer of whipped cream and sugar between and serve at once.839.Peach Salad.— Pare and cut 1 dozen peaches into quarters, put them into a glass dish, sprinkle sugar between and over them and place the dish on ice for ½ hour before serving.840.Banana Salad.— Cut the fruit into slices, put it into a glass dish with sugar sprinkled between, squeeze over some lemon juice and pour over 1 glass claret; place the dish on ice for 1 or 2 hours before serving.841.Raspberry and Currant Salad.— Remove the stems from 1 pound currants and wash and drain them; also wash and drain 1 quart raspberries and put them into a glass dish with 1½ cups sugar; cover and let them stand for 3 or 4 hours before serving.842.How to Serve Blackberries.— Put blackberries into a colander, let cold water run over them and set colander for a few minutes into a dishpan to drain; put the berries into a glass dish with powdered sugar. Huckleberries are prepared the same way.843.Banana and Orange Salad.— Remove the skins from 4 bananas and cut the fruit into slices; pare and cut ½ dozen oranges into small pieces and remove the seeds; put oranges and bananas alternately into a glass dish with sugar sprinkled between, set them on ice for 1 hour and then serve.844.Pineapple Salad.— Pare and quarter 1 ripe pineapple, remove the hard part in center and cut each quarter into fine slices or dice; pare and cut ½ dozen oranges into small slices and remove the pits; put oranges into a glass dish in alternate layers with pineapple with plenty of sugar sprinkled between and place them on ice for 1 or 2 hours before serving. Strawberries with pineapple are prepared the same way.845.Cherry Salad.— Remove the pits from 1 pound cherries, sprinkle with sugar and let them stand for 1 hour; then put them with 1 pint ripe strawberries and a little more sugar into a glass dish, set them on ice for 10 minutes and serve.SALADS.846.Fine Mayonaise, No. 1.— The yolks of 4 eggs, 8 tablespoonfuls salad oil, 4 tablespoonfuls white vinegar, 1 teaspoonful salt, 2 teaspoonfuls sugar, from 1 to 2 tablespoonfuls French mustard and ½ pint whipped cream or 3 tablespoonfuls condensed milk which is not sweet; put the yolks in a small saucepan and stir them to a cream; then slowly add, stirring constantly, 4 tablespoonfuls oil; when this is well mixed add the 4 spoonfuls vinegar, set the saucepan in a vessel of boiling water and stir over the fire till contents of saucepan begin to thicken; then instantly remove and continue the stirring untilcold; then slowly add the remaining 4 spoonfuls oil, stirring constantly; next add the salt and sugar; then the mustard and lastly the cream or condensed milk. This mayonaise is excellent if made exactly according to recipe. These quantities will make a mayonaise sufficient for 10 persons. If the mayonaise is not all wanted at one time fill it into jelly glasses without the cream. It will then keep for some time. The cream can be added when wanted for use.847.Mayonaise, No. 2.— 2 eggs, 4 tablespoonfuls oil, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt, 2 tablespoonfuls French mustard and 4 tablespoonfuls whipped cream or 1 tablespoonful condensed milk which is not sweet; put the yolks into a small vessel and stir them to a cream; add by degrees the oil, stirring constantly; then slowly add the vinegar, set the vessel in a saucepan of boiling water and stir and boil till the contents of saucepan begin to thicken; then remove from fire and stir until cold; add the salt, mustard, sugar and vinegar; beat the whites to a stiff froth and slowly add them to the above mixture; stir in the cream or condensed milk just before the salad is to be dressed. These quantities will make a salad sufficient for 8 persons. If it is not to be all used at one time put it into a small glass or stone jar (without the cream or milk) and cover tightly to exclude the air. If kept in a cool place it will keep for some time. When wanted for use add the cream. This mayonaise is both cheap and excellent.848.Plain Mayonaise.— Put some cracked ice into a dishpan and place a bowl in the center of the ice; put the yolks of 4 eggs into a bowl and stir them well with a wooden spoon for 5 minutes; then slowly add ½ bottle best olive oil; add only a few drops at a time and stir constantly; if too much oil is added at one time it will not mix together; if the sauce gets too thick add a little vinegar and lastly a few tablespoonfuls whipped cream, salt and vinegar to taste. Another way is to rub the yolks of 2 hard boiled eggs fine and mix them with 2 raw yolks; otherwise finish the same as foregoing recipe.849.Sauce Tartare.— Mix 1 pint mayonaise made as in preceding recipe with 1 tablespoonful French mustard and 1 teaspoonful English mustard mixed, 3 anchovies freed from skins and bones and pressed through a sieve, some finely chopped parsley, small, chopped onion, 4 tablespoonfuls chopped capers, some vinegar and pepper; this sauce is mostly served with cold meat.850.Mayonaise without Eggs (economical).— 1 teaspoonful cornstarch, ½ cup boiling water, 6 tablespoonfuls oil, 3 tablespoonfuls French mustard, 1 teaspoonful salt, 2 teaspoonfuls sugar, 4 tablespoonfuls vinegar and 1 tablespoonful condensed milk which is not sweet; mix the cornstarch with a little cold water, add the ½ cup boiling water and stir and boil for a few minutes; then set aside to cool; put the mustard into a bowl and gradually add the oil, stirring constantly; next add the sugar, salt and vinegar; then the cornstarch and lastly the milk.851.Salad Dressing without Oil, No. 1.— 2 ounces butter, 2 eggs, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt and 2 tablespoonfuls French mustard; melt the butter in a cup by setting it into hot water for a few minutes and then set it aside to cool; stir the yolks in a small vessel with salt and sugar to a cream and add the melted butter, a little at a time, stirring constantly; next slowly add the vinegar, set the vessel in a saucepan of hot water and stir until the contents begin to thicken; then remove, stir until cold and slowly add the other ingredients; beat the whites to a stiff froth and mix them with the sauce; if handy add a few tablespoonfuls cream; if English mustard is used take 1 teaspoonful mixed with cold water.852.Salad Dressing without Oil, No. 2.— 1 teaspoonful flour, ½ cup boiling water, 1 tablespoonful butter, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt and 2 tablespoonfuls French mustard; mix the flour with a little cold water, add the boiling water, boil 2 minutes and add the butter in small pieces; remove from fire and mix by degrees with the vinegar, then the mustard and the other ingredients; to this sauce the yolks of 2 eggs may beadded and also the 2 whites beaten to a stiff froth; or the yolks of 2 hard boiled eggs rubbed through a sieve and the whites chopped fine and sprinkled over the salad.853.How to Prepare Lettuce for Salad and for Garnishing.— Cut off the stalks from 3 or 4 heads of lettuce, pick off all the decayed and withered leaves, break the tender green leaves apart one by one and remove the thick veins; put the lettuce into cold water, rinse well and let it lay in ice water for ½ hour or longer; shortly before serving drain the lettuce in a colander; then put it in a napkin, shake out well and use as directed.854.Lettuce Salad (plain).— Prepare the lettuce as in foregoing recipe, lay it into a salad dish and pour over 2 or 3 tablespoonfuls salad oil and a little pepper and salt; add to ½ cup white vinegar 4 tablespoonfuls water and pour it over the salad; mix it up well with 2 salad forks, sprinkle over a little cracked ice and serve at once. If ice is not handy the salad will have to be prepared without it, but it adds greatly to the crispness of the lettuce. If you rub a piece of garlic over the salad dish just before putting in the lettuce it will give the salad a fine flavor without really tasting of garlic. A small spoonful of sugar may be sprinkled over the lettuce if liked. Finely shaved onions may also be added.855.Lettuce Salad with Mayonaise.— Prepare the salad as directed, put it into a salad dish and pour over a mayonaise dressing. Finely shaved onions may be added if liked.856.Lettuce Salad with Sweet Egg Sauce.— Cut 2 ounces fat pork into very small dice and fry them a light brown; beat 2 or 3 eggs until very light and slowly add the pork, 3 or 4 tablespoonfuls vinegar and 2 tablespoonfuls sugar; mix this well together and pour it over the salad. This recipe will make a sufficient quantity to dress 3 heads of lettuce. More vinegar diluted with a little water may be added; also more or less sugar.857.Lettuce Salad with Syrup Sauce (North German art).— Mix 1 tablespoonful flour in a small saucepan with a little cold water until all lumps are dissolved, add 1 cup boiling water andstir and boil for a few minutes; add 1 tablespoonful butter and continue boiling for a few minutes longer; then transfer it to a bowl and set aside; when nearly cold add ½ cup syrup, a pinch of salt, 2 tablespoonfuls vinegar and 1 tablespoonful sugar; set this sauce on ice or in a cool place for 5 minutes before serving; put the prepared lettuce in a dish and pour the sauce over it; sufficient for 4 large heads of lettuce. Salad prepared in this way is served in North Germany with German pancakes instead of butter. Fat pork cut fine and fried to a crisp may be used.858.Lettuce Salad with Cream Sauce (North German art).— Prepare the lettuce as directed for 3 or 4 large heads of salad; take 1 pint thick, sour cream and add 3 or 4 tablespoonfuls sugar, a pinch of salt and 1 or 2 tablespoonfuls vinegar; mix this together and pour over the salad; then serve at once.859.Lettuce Salad with Cream.— Put the prepared lettuce in a dish and pour over some sweet cream to which a little sugar has been added. Some people add a little vinegar and a pinch of salt. Salad prepared with this sauce is often served with large German pancakes.860.Beet Salad.— Wash and put ½ dozen beets in a saucepan with boiling water and cover and boil them till tender; when done put the beets into cold water, remove the skins and cut them while still warm into thin slices; also cut 1 medium sized onion into thin slices; put the beets and onion in alternate layers into a dish and sprinkle between 1 teaspoonful salt, ¼ teaspoonful pepper and 2 teaspoonfuls sugar; pour over an equal quantity of vinegar and water (enough to nearly cover the beets) and let them stand 1 hour before serving. Omit the onion if its flavor is not liked.861.Salad Macédoine.— Take equal quantities of boiled white beans, boiled potatoes, celery roots, beets and string beans (the last 4 boiled in salt water) and cut into fine slices; put into a bowl 2 or 3 tablespoonfuls oil, vinegar and salt, pepper and some sugar; put in all the ingredients, add some finely chopped parsley and chervil and mix the whole together thoroughly; put the saladinto a dish and garnish with lettuce leaves. If the vinegar is too sharp dilute it with water.862.Salad à la russe.— Boil 6 medium sized potatoes with the skins on, 2 beets and 3 celery roots; when cold remove the skins and cut them into small dice; also cut into dice 2 pickles and 1 dozen anchovies or 3 herrings previously soaked in water, freed from skins and bones and cut fine; add to this 2 tablespoonfuls capers, ½ cup grated horseradish and mix the whole with a fine mayonaise; put the salad on ice for 1 hour before serving; when ready to serve put the salad onto a round dish, pile up high in center and garnish with hard boiled eggs; chop fine the yolks and whites separate; also chop beets and green pickles fine, lay them in small clusters all over the salad and garnish the edge with green lettuce leaves or shaved pink and white horseradish. Pink horseradish is made by pouring a little cochineal over it and mixing well.863.Cucumber Salad.— Select 3 medium sized cucumbers with small seeds, pare and cut a small piece from each end and lay the cucumbers in strongly salted ice water for 1 hour or longer; 10 minutes before serving take them out of water, wipe dry and cut on a board with a sharp knife into fine slices; put them into a salad dish, sprinkle over a little salt and pepper, pour over 2 tablespoonfuls salad oil and mix it with the cucumbers; then pour over ½ cup white vinegar to which a little water and a pinch of sugar has been added; if onions are liked cut a medium sized one into thin slices and put them between the cucumbers; some finely chopped parsley may also be added if the flavor is liked.864.Salad de laitue romaine.— Take several heads of young, green lettuce; do not wash them; put them into a dish, add some coarsely cut chervil, tarragon and pimpernel and dress it either with salt, pepper, oil and vinegar or with mayonaise.865.Salad of Oyster Plant.— Scrape and wash 2 bunches oyster plant and drop as you clean it into cold water to which 1 cup vinegar and 1 tablespoonful flour have been added; put a saucepanover the fire with boiling water, add ½ cup vinegar, ½ tablespoonful flour wet with a little cold water, put in the oyster plant and boil till tender; when done drain in a colander and when cold cut it into lengths 2 inches long; arrange it nicely in a dish and pour a mayonaise over; or dress the oyster plant with oil, vinegar, pepper and salt.866.Asparagus Salad.— Pare and cut into 2 inch lengths 1 bunch asparagus and boil it in salt water till tender; when done drain in a colander and when cold put the asparagus into a salad bowl; dress it either with mayonaise or pepper, salt, oil and vinegar.867.Carrot Salad.— Scrape and wash ½ dozen medium sized carrots, put them in a saucepan over the fire with boiling water, add 1 tablespoonful sugar and boil till tender; when done take them out of water and set aside to cool; shortly before serving cut the carrots into fine slices, put them into a salad dish and pour over a mayonaise dressing; or dress the carrots with pepper, salt, oil and vinegar. If very large carrots are used first cut them in quarters and then into slices or dice.868.Carrot Salad with Asparagus.— Prepare ½ dozen medium sized carrots the same as for Carrot Salad; when cold cut them into dice; boil the heads of 1 bunch asparagus in salt water till done, but not too soft; drain it in a colander and set with the carrots in the ice box for 1 hour; shortly before serving put the carrots and asparagus heads, in alternate layers, into a salad dish, pour over a mayonaise and garnish the dish with hard boiled eggs cut into slices and young lettuce leaves; sprinkle a few capers over the top.869.Carrot Salad with Onions.— Prepare the carrots the same way as in foregoing recipe; cut 3 or 4 medium sized onions on a board with a sharp knife into slices as thin as wafers, put them in alternate layers with the carrots into a dish and pour over a mayonaise dressing; or dress with oil, vinegar, pepper and salt; add to vinegar a little water and sugar.870.Carrot Salad with Peas.— Boil the carrots the same as for Carrot Salad and cut them into small dice; put 1 pint fresh green peas in a saucepan, cover with boiling water and add 2 teaspoonfuls sugar.871.Celery Root Salad.— Boil ½ dozen celery roots; when done take them out of water and when cold pare and cut into quarters; cut each quarter into thin slices, put them into a salad dish and season with salt and pepper; add 2 or 3 tablespoonfuls salad oil and ½ cup vinegar; mix this well together and pour over ½ cup boiling water; or dress the salad with mayonaise and garnish with green lettuce.872.White Celery Salad.— Take the white part of 1 or 2 bunches of celery and lay it for 1 hour in ice water; shortly before serving cut the celery into small pieces ½ inch in length, put it in a salad dish and pour over a mayonaise dressing; let it stand on ice for 15 minutes before serving. Some people use all of the celery except the leaves, but the salad is finer when made of the white part only.873.Cabbage Salad.— Remove the outer leaves from a firm head of cabbage, shave it as fine as possible and put in ice water for 1 hour; before serving drain the cabbage in a colander, put it in a salad dish and mix with mayonaise; set it on ice until wanted; or dress the cabbage with oil, pepper, salt and vinegar; add to the latter before pouring it over the cabbage 1 spoonful sugar.874.Salad of Red Cabbage.— Cut the cabbage as fine as possible, put it in a saucepan, pour over boiling water, cover and boil 3 minutes; drain in a colander and when cold dress it with oil, pepper, salt, a small spoonful sugar and some vinegar; the latter should be diluted with water.875.Hot Slaw.— Cut a small, firm head of cabbage as fine as possible and put it in a large bowl; place a saucepan with 1 cup vinegar, 1 tablespoonful butter and 1 teaspoonful sugar over the fire and let it come to a boil; then pour it over the cabbage and season with pepper and salt; at the same time put 1 egg with 1 cupmilk into another saucepan; beat these 2 ingredients together thoroughly and stir them over the fire till just about to boil; pour it over the cabbage and serve at once. Sweet cream may be used instead of milk.876.Radish Salad.— Select 3 or 4 bunches nice, sound radishes, trim them neatly and lay for 1 hour in ice water; 10 minutes before serving wipe the radishes dry and cut them into fine slices; also cut 2 medium sized onions into fine slices like wafers; put a layer of radishes into a salad dish, sprinkle over a little salt and white pepper and put over a layer of onions with very little salt and white pepper; continue in this way in alternate layers until all is used; then pour over the whole a mayonaise dressing and garnish with green parsley leaves. The onions may be omitted if their flavor is not liked, but the salad is much finer with them. Instead of mayonaise the salad may be dressed with oil, pepper, salt and vinegar; the latter should be diluted with ⅓ water and a small spoonful sugar added to it before pouring over the salad.877.White Bean Salad.— Wash and pick over 1 pint dry beans, put them over the fire in a saucepan, cover with cold water, add ½ teaspoonful carbonate of soda and boil 10 minutes; pour the beans into a colander and rinse with cold water; return them to saucepan again, cover with cold water, put a small piece of salt pork into the beans and slowly boil till the beans are tender; remove them from the fire and drain in a colander; when cold put them in a dish and season with pepper and a little salt; add 2 tablespoonfuls oil and 1 cup vinegar mixed with ½ cup water and a small spoonful sugar; shake all well together; add 2 tablespoonfuls finely chopped parsley and, if liked, a finely sliced onion; or dress the beans with mayonaise.878.String Bean Salad.— Choose 1 quart young string beans, string and cut them into halves and boil in salted water until tender; when done drain them in a colander and when cold mix them with pepper, 2 or 3 tablespoonfuls oil, 1 cup vinegar mixed with a little sugar and ½ water and 1 finely cut onion; set the salad on ice 1hour before serving. Butter bean salad is made the same as String Bean Salad, or dress with mayonaise.879.Crab Salad.— Take 1 pint crab meat, sprinkle the juice of 1 lemon and 2 tablespoonfuls oil over it, mix well and set aside; shortly before serving put the crab meat on a salad dish with hard boiled eggs cut into small pieces; have some lettuce laying in ice water, drain it in a colander, shake dry in a napkin, cut through with a knife once or twice, mix some with the crab meat and use some for garnishing the dish; pour over the whole a mayonaise dressing the same as for Lobster Salad and serve.880.Pike Salad.— Take a large sized fish, clean, wash, dry and cut it into 4 pieces; put it in salted boiling water and vinegar and add some onions and 1 bouquet; bring it to a boil quickly; then set the kettle aside and let it simmer till the fish is done; as soon as the fish is tender take it out and when cold remove skin and bones; cut each piece into 9 small pieces, lay them in a dish and pour over some sweet salad oil, tarragon, vinegar and sprinkle over a little salt and pepper; after the fish has laid 2 hours pour into a salad dish some mayonaise, lay in some fish pieces and pour over mayonaise; lay in the rest of fish and pour over the remaining mayonaise; garnish the dish with aspic or green lettuce and hard boiled eggs.881.Tomato and Potato Salad.— Boil 6 large potatoes with the skins on; when cold pare off the skins and cut the potatoes into quarters; then cut each quarter into fine slices; lay 4 large, ripe tomatoes for ½ hour on ice; then cut them into small slices; cut 2 onions into fine slices, put them in alternate layers with the potatoes and tomatoes into a salad dish and sprinkle over each layer some pepper, salt and ½ tablespoonful oil; mix ¾ cup vinegar with 1 tablespoonful sugar and ¾ cup cold water, pour it over the salad and let it stand 15 minutes; then serve. The onions may be omitted and green peppers used instead of them.882.Tomato Salad with Lettuce.— Lay 4 medium sized sound tomatoes for ½ hour on ice or in ice water; also the leaves of2 large heads of lettuce; 10 minutes before serving wipe the tomatoes dry and cut them on a board with a very sharp knife into thin slices; shake the salad in a napkin; put into a salad dish first a layer of lettuce leaves and then a layer of tomatoes; continue in this way in alternate layers until all is used; pour over a mayonaise dressing and serve. 2 hard boiled eggs chopped fine may be sprinkled over the top.883.Tomato Salad.— Lay ½ dozen sound, ripe tomatoes for 1½ hours on ice or in ice water; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into thin slices; also cut 2 medium sized onions into fine slices; put them in alternate layers with the tomatoes into a salad dish and sprinkle over each layer ¼ teaspoonful salt, ¼ teaspoonful sugar and half that quantity of white pepper; mix ¾ cup vinegar with ¾ cup water, pour it over the whole and serve at once. 2 tablespoonfuls oil may be added to the salad if liked, but many people object to it on tomato salad.884.Tomato Salad with Mayonaise.— Lay 8 or 10 sound, ripe tomatoes for 1½ hours on top of ice; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into fine slices; put them into a salad dish, pour over a mayonaise dressing and sprinkle over the top 2 tablespoonfuls capers; serve as soon as made.885.Tomato and Cucumber Salad.— Prepare the cucumbers the same as for Cucumber Salad, put them in alternate layers with the sliced tomatoes into a salad dish and dress with mayonaise.886.Tomato Pepper Salad.— Lay 6 sound, ripe tomatoes for 1 hour on ice or in ice water; remove the seeds from 2 green peppers and throw the seeds away; lay the peppers for 1 hour in ice water; 15 minutes before serving wipe the tomatoes and peppers dry, cut the tomatoes into fine slices and cut the peppers into small pieces; put a layer of tomatoes in a salad dish and sprinkle over some of the finely cut peppers; then tomatoes again;continue in this way until all is used; pour over a fine mayonaise and serve at once.887.Tomato Farce (à la Mayonaise).— Prepare 2 heads of lettuce as directed and lay them in ice water; select 6 medium sized ripe tomatoes and lay them for 1 hour on ice; shortly before serving cut a thin slice off the blossom side of the tomatoes, scoop out the insides, chop fine with some white celery and the whites of 2 hard boiled eggs and mix with a few spoonfuls mayonaise; fill each tomato with this mixture; take 6 small dessert plates and put 1 tomato on each with 3 or 4 lettuce leaves around it; pour 1 tablespoonful mayonaise over each one and serve 1 to each person.888.Potato Salad.— Wash and boil 12 medium sized potatoes with the skins on; when done drain off the water and pare off the skins; put into a deep bowl 2 finely cut onions, ½ cup white vinegar, 3 or 4 tablespoonfuls salad oil, 1 teaspoonful salt and ½ teaspoonful pepper; cut the potatoes while hot into fine slices and put them into the dish with the vinegar, oil and onions; pour over ½ cup boiling water; shake up the salad well in the bowl (do not stir it) and pour it into a salad dish; cover and let it stand for 1 hour; when ready to serve garnish the dish with finely cut beets and lettuce leaves. 2 tablespoonfuls finely chopped parsley may be mixed with the salad. Potato salad dressed with mayonaise is very nice.889.Potato Salad (another way).— Wash and pare 12 medium sized potatoes and boil them in salted water till done; drain off the water and turn the potatoes into a dish; when cold cut them into slices; cut 2 good sized onions into fine slices as thin as a wafer; mix ¾ cup vinegar with ½ cup water and 1 teaspoonful sugar; put a layer of potatoes into a dish, then a layer of onions; sprinkle over some pepper and pour over 1 tablespoonful oil; put in another layer of potatoes and onions; continue in this way in alternate layers until all is used; pour the vinegar over the whole and cover and set in a cool place for 2 hours before serving.890.Potato Salad without Oil.— Wash and boil the potatoes; when done drain off the water, pare off the skins and cut potatoes into slices; take for asoupplatefulof sliced potatoes 2 finely cut onions and ¼ pound fat salt pork cut into small dice and fried a light brown; put potatoes, onions and pork into a deep bowl and season with pepper and salt; mix ½ cup vinegar with ½ cup boiling water and pour it over the potatoes; shake this well together and pour it into a salad dish; let it stand 1 hour or more before serving.891.Potato Salad without Onions.— Wash the potatoes in several cold waters and boil them with the skins on; when done remove the skins and cut potatoes into slices; season them with salt and pepper, pour over an equal quantity of boiling water and vinegar and let them stand till cold; then add some sweet oil; mix it well and serve.892.Fine Potato Salad.— Boil 10 medium sized potatoes with their skins on; when done remove the skins and set the potatoes aside to cool; stir the yolks of 2 eggs to a cream and slowly add ½ cup salad oil, 1 teaspoonful salt, ½ teaspoonful pepper, ½ cup white vinegar and 2 white onions chopped very fine; cut the potatoes into fine slices; put a layer of potatoes into a salad dish and pour over some of the sauce; then put in another layer of potatoes and sauce; continue in this way until all is used; then pour over ½ cup boiling water, cover and let it stand for 2 hours and then serve. The dish may be garnished with cresses or young lettuce leaves; or lettuce leaves and boiled beets cut into fancy shapes.893.Salad Endive.— Take only young and fresh endive; remove the outer leaves, cut the endive into 1 inch pieces and wash and drain it; then dress it with oil, vinegar, pepper and salt, or with mayonaise.894.Beet and Cabbage Salad.— Cut the white leaves of a savoy cabbage into shreds; remove the skins from 4 boiled beets and cut them into fine slices; chop a medium sized onion very fine;put the cabbage and beets in alternate layers into a salad dish, sprinkle between the onions, some pepper and salt, pour over ½ pint vinegar, cover and let it stand 1 hour; then drain off the vinegar and add 4 tablespoonfuls sweet oil; mix it well with 2 salad forks, put in a salad dish and serve.895.Vegetable Salad.— Cut with a tin tube some carrots and white turnips into small pieces and boil them separately in salted water; when done drain them in a colander; also boil small roses of cauliflower, green peas, beets and potatoes cut into small dice and some boiled string beans cut into small pieces; mix all the ingredients together and add 1 onion chopped very fine, some chopped parsley and chervil; add pepper, salt, oil and vinegar; put the salad into a salad dish and set it on ice for 1 hour.896.Beet and Potato Salad.— Prepare a potato salad and mix it with half the same quantity of boiled beets cut into fine slices.897.Green Pepper Salad.— Scoop out the insides of 2 green peppers and lay them for 1 hour in cold water; in the meantime prepare a mayonaise as follows:—Stir the yolks of 3 eggs to a cream and add by degrees 3 tablespoonfuls oil, stirring constantly; when this is well mixed add 3 tablespoonfuls vinegar; set this in a saucepan of hot water and stir and boil till the contents begin to thicken; then remove and stir until cold; slowly add 3 tablespoonfuls more oil, ¾ teaspoonful salt, 1½ teaspoonfuls sugar and 1 tablespoonful English mustard; shortly before serving add 1 tablespoonful condensed milk which is not sweet; chop fine 1 pound roast veal, lamb or boiled tongue, or 2 kinds of meat, 3 hard boiled eggs and 1 large onion; also chop the peppers very fine; mix all together, pour over the mayonaise, mix it well and set the salad on ice for 1 hour; in serving arrange it neatly on a salad dish, sprinkle over 1 tablespoonful capers and garnish with green lettuce leaves.898.Tripe Salad.— Boil 2 pounds honeycomb tripe in salt water till tender; when done drain off the water, cut the tripe into1 inch square pieces and mix it with mayonaise; put the salad into a dish and let it stand in a cool place for 1 hour before serving. A few hard boiled eggs cut into slices may be added to this salad; also finely cut celery and lettuce leaves.899.Herring Salad.— Lay 6 herrings for 24 hours in cold water, take them out, remove skins and bones, wipe dry with a towel and cut them into small square pieces; cut in the same manner 3 boiled beets, 2 white onions, 1 pound roasted veal, 3 sour apples and 5 small pickles; mix these ingredients together and prepare the following sauce:—Stir the herring milk to a cream and slowly add 1 cup salad oil, 2 teaspoonfuls sugar, the yolks of 4 eggs, ½ cup vinegar, 2 tablespoonfuls stewed cranberries, a pinch of cayenne pepper and 4 tablespoonfuls French mustard; when all are well blended together mix the sauce with the herring and other ingredients and let it be ready 2 hours before serving; shortly before serving put the salad into a dish and garnish with small girkins, beets cut into fancy shapes, salted olives, hard boiled eggs and capers or mixed pickles.900.Salad à L’italienne.— Soak 6 Dutch herrings for 12 hours in cold water; then take them out, remove the skins and bones and cut the meat into small long strips a little wider than a straw and ¾ inch in length; also cut 1 pound cold boiled beeftonge, 1 pound cold roasted veal, 3 greening apples and 6 small pickles; after the ingredients are all cut the same way mix them well together and mix them with a fine mayonaise; set the salad on ice for several hours; when ready to serve put the salad into a dish and garnish with finely chopped hard boiled eggs and salted olives; sprinkle over a few capers and serve.901.Chicken Salad.— Select a plump 1-year old chicken for this; singe and draw it, wash in cold water and put the chicken in a kettle; cover with boiling water, add ½ tablespoonful salt and 2 onions; cover and boil slowly till tender; when done remove the kettle from the fire and let the chicken remain in the broth till cold; then take it out, remove the skin and bones and cut the meatinto small pieces; take the white part of 1 nice bunch celery and cut it very fine; add it to the finely cut chicken, pour over Mayonaise No. 1 and set it on ice for 2 hours before serving; when ready to serve put the salad into a salad dish and garnish with the small celery tops, which should lay for 1 hour in ice water; stick them all around in the salad and sprinkle ½ cup capers all over the salad. Some freshly grated cocoanut sprinkled over this salad is a great improvement; or garnish to taste.902.How to Boil Lobster.— Select a good sized lobster, put it into a kettle of boiling water, head first, add a small handful salt and boil till the lobster has attained a bright red color, which will take from 20 to 30 minutes; when done take the lobster out and plunge it into cold water; let it lay in the cold water for 5 minutes; then take it out and when cold put the lobster away in a cool place till wanted.
796.Apple Dumplings (with Rice).— Place ½ pound rice in a saucepan over the fire with cold water, boil 3 minutes and drain in a colander, rinsing with cold water; then put it back on the fire in the same saucepan with 1 pint milk, ½ teaspoonful salt, ½ teaspoonful sugar and a little piece of butter; boil until thick; remove from the fire and mix it with 2 well beaten eggs; dip the dumpling cloths in hot water, wring them out and flour well inside; put 2 spoonfuls of the boiled rice upon each cloth, spread it out smooth and lay in the center of each a peeled and cored apple; fill the opening left by the removal of the core with currant jelly or sugar; draw the 4 corners of the cloth together, bring them to the top of the apple and fasten with pins; drop them into boiling water and boil ½ hour; serve with sweet cream or vanilla, fruit or claret sauces.
797.Plain Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, 4 eggs and the grated rind of 1 lemon; stir butter and sugar to a light white cream with your right hand; then stir with a silver spoon, add the eggs, 1 at a time, stirring afew minutes between each addition; next add the sifted flour and milk alternately; butter a large, round cake pan and line it with buttered paper; pour in the cake mixture and bake in a medium hot oven for 1 hour; to ascertain if cake is done thrust a knitting needle into center of cake; if it comes out clean the cake is done; if not, the baking must be continued; when done remove the cake from oven and let it stand 10 minutes; then turn it out of pan, remove the paper and set the cake in a cool place or put it when cold in a tin cake box. If plain flour is used take 1½ teaspoonfuls baking powder and sift it with the flour. Measure with a cup which holds half a pint.
798.Marble Cake.— Take the same mixture as for Plain Cake and divide it into 3 equal parts; add to one part some red sugar or a little prepared cochineal, to give it a fine pink tint; stir into another part 3 tablespoonfuls grated chocolate and leave the third part plain; butter a large cake pan and line it with buttered paper; fill the pan about ½ inch deep with the plain batter and drop upon this in 3 or 4 places 1 spoonful of the dark and pink batters; pour in more plain batter; then drop in the pink and brown the same way; continue until all is used; the pink may be omitted if the coloring is not handy; bake the same as Plain Cake; when done ice the cake with boiled chocolate glaze.
799.Nut Cake.— Prepare a cake batter the same as for Plain Cake, stir in 1 pint shelled walnuts broken into pieces and finish the same as Plain Cake; or stir 3 cups freshly grated cocoanut into the plain cake batter; or stir 1 pint shelled hickory nuts into the plain cake batter; or almonds cut into strips; Brazil nuts may also be used.
800.Citron Cake.— Cut ½ pound citron into fine slices and prepare a cake batter the same as for Plain Cake; butter a large, round pan and line it with buttered paper; pour in a layer of cake batter; then a layer of sliced citron; then batter and citron again; continue until all is used; bake in a medium hot oven till done,which will take about 1¼ hours; if the oven should be too hot cover the cake with buttered paper.
801.Lady Cake.— 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups prepared flour, the whites of 8 eggs and the grated rind and juice of 1 lemon; stir butter and sugar with your hand to a light white cream and beat the whites to a stiff froth; take a silver spoon and stir the whites, the lemon, sifted flour and milk alternately into the creamed butter and sugar; butter a large mould and line it with buttered paper; pour in the mixture and bake 1 hour.Note.—½ pound blanched almonds cut into strips may be stirred into the cake mixture and flavored with vanilla; or 1 pint shelled walnuts broken into pieces or ½ pound finely cut citron can be stirred into the batter and flavored with essence of almonds; ice with clear icing.
802.Dutchess Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, the yolks of 8 eggs and 2 teaspoonfuls peach extract; stir butter and sugar with the right hand to a light white cream; then stir with a spoon and add the yolks, 2 at a time, stirring a few minutes between each addition; next add the flavoring, the sifted flour and milk alternately; butter a large, round cake pan and line it with buttered paper; pour in the cake mixture and bake in a medium hot oven 1 hour.Note.—1 pint shelled walnuts broken into pieces may be stirred into this cake mixture or Brazil nuts may be used; also peanuts broken into pieces.
803.Fruit Cake.— Prepare a cake batter the same as for Plain Cake; remove the stones from ½ pound raisins; cut ¼ pound citron into fine slices and mix the raisins and citron with ½ pound well washed and dried currants; dust the fruit with flour, stir it into the cake mixture and finish the same as Plain Cake.
804.Rich Fruit Cake.— 2 pounds stoned raisins, 2 pounds seedless raisins, 2 pounds well washed and dried currants, 1 pound finely sliced citron, 1 pound butter, ½ pint good brandy, 1 pint molasses, 1 pound brown sugar, 2 teaspoonfuls grated nutmeg, 2teaspoonfuls ground cinnamon, cloves and mace, 12 eggs and 1 pound flour sifted with 2 teaspoonfuls baking powder; dredge the fruit with flour; stir butter and sugar with the hand to a light white cream; then stir with a wooden spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the molasses, brandy, spice and sifted flour and lastly stir in the fruit; butter 2 large, round cake pans and line them with brown paper; fill in the mixture and bake in a medium hot oven from 3 to 4 hours. Great care must be taken that the oven is just right, as the cake burns very easily.
805.Orange Layer Cake.— ½ cup butter, 1 cup sugar, ½ cup milk, the whites of 3 eggs, 1½ cups prepared flour and the grated rind of ½ orange; stir butter and sugar with your right hand to a light white cream and add the grated orange rind; beat the whites to a stiff froth; then add them alternately with the sifted flour and milk to the above mixture; butter 2 large jelly cake tins and line them with buttered tissue paper; put an equal portion of the cake batter into each pan; spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven till a light brown and done, which will take from 15 to 20 minutes; to ascertain when cakes are done thrust a knitting needle into the center of them; if it comes out clean the cakes are done; if any dough adheres to it the baking must be continued; as soon as the cakes are done remove them from the oven; lay a clean cloth or paper on the kitchen table and dust over it some powdered sugar; turn the cakes out of pans upside down onto the cloth and let them lay till cold; in the meantime prepare the filling, as follows: Put in a small saucepan the juice of 1 orange, 1 teaspoonful lemon juice, a little grated orange peel, 1 teaspoonful butter and the yolks of 3 eggs; set the saucepan in a vessel of boiling water and stir the contents till they thicken; remove from the fire and when cold add ½ cup sugar; lay one layer of cake, bottom side up, on a jelly cake dish and spread over it the orange mixture; lay over the remaining layer, right side up, and dust with powdered sugar; or ice the cake with clear icing; or cover the top of cake with an orange glaze.
806.Lemon Layer Cake.— 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups prepared flour and the whites of 6 eggs; stir butter and sugar with the right hand to a light white cream, then stir it with a spoon; beat the whites to a stiff froth; add by degrees the sifted flour, the beaten whites and milk alternately to the above mixture; butter 4 good sized jelly tins and line them with buttered paper; then fill in a thin layer of the cake mixture, spread it smooth with a knife and bake in a medium hot oven to a light brown and well done; in the meantime prepare a filling as follows:—Put in a small saucepan the grated rind and juice of 1 lemon, the yolks of 6 eggs, 1 tablespoonful butter and 2 tablespoonfuls water; set the saucepan in a vessel of boiling water and stir till contents thicken; remove from fire when cold, add 1 cup sugar; when cake is done remove it from oven, lay a clean cloth on a table, dust over some powdered sugar and turn the cake out of pan onto the cloth; when cold put 1 layer on a jelly cake dish, bottom side up, and spread over ⅓ of the lemon mixture; put on another layer, upside down, and spread it with the mixture; then treat the third layer the same way; then put on the last layer, right side up, and cover the top with a lemon glaze or dust it with powdered sugar.Note.—If this cake is not wanted so large it may be divided into 2 cakes, taking 2 layers for each cake; or use half the quantities. Cream or jelly may be used instead of lemon filling.
807.Chocolate Layer Cake.— 4 eggs, 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups prepared flour and 1 teaspoonful vanilla; stir butter and sugar to a light white cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add vanilla, the sifted flour and milk alternately; bake in paper lined jelly tins in a quick oven; make 4 layers; in the meantime prepare the following filling:—Beat the whites of 3 eggs to a stiff froth and add 1½ cups powdered sugar, 4 tablespoonfuls Baker’s grated chocolate and 1 teaspoonful vanilla; mix all well together and put it between the layers and on top; or put boiled chocolate glaze between the layers and over the top (see Boiled Chocolate Glaze). Thetop of cake may be ornamented with blanched almonds laid in a circle around the top and some in the center.
808.Chocolate Cream Cake.— 1 cup sugar, ½ cup milk, 1½ cups prepared flour, 1 tablespoonful butter, 2 eggs and mix the same as in foregoing recipe; bake in 2 layers in jelly tins; for the cream:—Boil ¾ cup milk and add ½ tablespoonful butter, 2 tablespoonfuls grated chocolate, ½ cup sugar and 1 tablespoonful cornstarch wet with a little cold water; stir and boil for a few minutes; remove from fire and mix with 1 beaten egg and ½ teaspoonful vanilla extract; when cold lay one of the cake layers on a flat dish and spread half the chocolate mixture over it; put on the other layer, spread over the top the remaining chocolate cream and decorate the top with shelled walnuts.
809.Cocoanut Layer Cake.— ¾ cup sugar, ½ cup butter, 1½ cups prepared flour, the grated rind and juice of ½ lemon, the whites of 3 eggs and ½ cup milk; stir butter and sugar to a light white cream; beat the whites to a stiff froth and add them by degrees alternately with the sifted flour and milk to the creamed butter and sugar; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion in each tin, spread it evenly with a broad-bladed knife dipped in water and bake them in a medium hot oven to a delicate brown color; when done remove them from oven and let them stand for a few minutes; then turn the cakes onto buttered paper to cool; in the meantime grate 1 cocoanut and beat the white of 1 egg to a stiff froth; add ¾ cup powdered sugar and the juice of ½ lemon; lay one cake layer, bottom side up, on a jelly cake dish, spread over half the white icing and sprinkle over a thick layer of the freshly grated cocoanut; put on the remaining layer, right side up, spread over the rest of icing, cover with a thick layer of the cocoanut and sift over some powdered sugar. This cake may be served as a dessert with vanilla sauce.
810.Lemon Cream Cake.— ½ cup butter, 1 cup sugar, the whites of 3 eggs, ½ cup milk, 1½ cups prepared flourand the grated rind and juice of ½ lemon; stir butter and sugar to a cream; beat the whites to a stiff froth and add them alternately with the sifted flour and milk to the creamed butter and sugar; add lastly the lemon; butter 2 jelly tins and dust them with cracker dust; put in the mixture, spread it evenly with a knife and bake a light brown; when done put a napkin or clean cloth on the kitchen table and dust with powdered sugar; turn the cakes upside down onto the napkin and let them lay till cold; cream for filling:—Boil ¾ cup milk with 2 tablespoonfuls sugar; dissolve 1 tablespoonful cornstarch in ¼ cup cold milk, stir it into the boiling milk and boil a few minutes; add 1 teaspoonful butter, a pinch of salt and remove it from fire; beat up the yolks of 3 eggs with 1 tablespoonful cold milk, stir them into the cornstarch and add 1 teaspoonful essence of lemon; when cold put 1 layer of cake, upside down, onto a plate and spread over the cream; put the other layer over it, right side up, and dust the top with powdered sugar.
811.Vanilla Cream Cakeis made the same as Lemon Cream Cake, using vanilla flavoring instead of lemon.
812.Jelly Cake, No. 1.— 3 eggs, 1 cup powdered sugar, 1 cup sifted flour mixed with 1 teaspoonful baking powder, 2 tablespoonfuls water and the grated rind of ½ lemon; stir sugar and eggs to a cream and add alternately the sifted flour, water and lemon; butter 3 medium sized jelly tins and dust them with finely sifted bread crumbs; put an equal portion of the cake mixture into each tin, spread it evenly and bake in a medium hot oven to a delicate brown; when done remove the cakes from oven.
813.Jelly Cake, No. 2.— ¾ cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 1½ teaspoonfuls baking powder, 4 eggs and 1 teaspoonful essence of lemon; stir butter and sugar with the right hand to a light white cream; then stir with a spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the lemon and then alternately the milk and flour; bake in 3 jelly cake tins in a medium hot oven to a delicate brown color; the tins should be lined with buttered paper; when cold lay the layers over oneanother with jelly between and dust the top with powdered sugar or ice it with fruit icing.
814.Jelly Cake, No. 3.— Stir ¼ pound butter with ½ pound powdered sugar to a light cream and add alternately 1½ cups prepared flour (sifted), the whites of 4 eggs beaten to a stiff froth and 10 drops extract of bitter almonds; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion of the cake mixture into each one, spread it evenly with a knife dipped in water and bake to a delicate brown color; when cold arrange in layers with jelly between and sift fine sugar over the top.
815.Wine Glazed Cake.— 4 eggs, 1 cup flour, ½ cup sugar, 1 teaspoonful baking powder and the grated rind and juice of ½ lemon; stir eggs and sugar to a cream; sift the flour and baking powder together and add them with the lemon to the above mixture; butter a round cake pan and dust it with fine bread crumbs; pour in the mixture and bake about ½ hour in a moderate oven; for glazing dissolve ½ cup sugar in ½ cup cold water and put it over the fire to boil until the sugar forms a thread between 2 fingers; then add 1 tablespoonful sherry wine, remove it from the fire and stir until a skin forms on top; then slowly pour it over the cake.
816.Wine Glazed Cream Cake.— Stir 4 eggs with ½ cup granulated sugar to a cream and add ¾ cup sifted flour in which 1 teaspoonful baking powder has been mixed; bake in a round pan; when done pour over a wine glaze the same as in foregoing recipe and decorate the top with blanched almonds, hazel or walnuts; when cold cut the cake in half with a sharp knife; spread the under half thickly with whipped cream, put the other layer over it and cover the top with whipped cream.Note.—This mixture may be baked in a long, shallow pan and before putting it into the oven sprinkle 2 tablespoonfuls granulated sugar over the top. When done cut into squares; or omit the sugar and when done glaze with boiled sugar glaze and cut into squares.
817.Pineapple Cake.— ½ pound butter, 1 pound powdered sugar, ¾ pound flour, 1 heaping teaspoonful baking powder, ½ pint pineapple syrup, 2 whole eggs, the yolks of 4 and 1 teaspoonful essence of vanilla; wash the butter several times in cold water and dry it in a napkin; put butter and sugar in a mixing bowl and stir with the right hand to a light white cream; then stir with a spoon and add the 2 whole eggs, 1 at a time, stirring a few minutes between each addition; next add the yolks, 1 at a time; sift flour and baking powder together; add the flour and pineapple syrup alternately to the above mixture; butter 3 large, deep jelly cake tins and dust them with flour; put an equal portion of the cake batter into each pan, spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven to a delicate brown; when done remove the cakes from the oven; lay a napkin on a pastry board and dust over some powdered sugar; turn the cake out, upside down, onto the napkin; when cold put one cake, bottom side up, on a cake dish and spread over a layer of pineapple marmalade; put on the last layer, right side up, and cover the top with pineapple glaze made as follows:—Stir ½ pound powdered sugar with 3 or 4 tablespoonfuls pineapple syrup and a few drops of prepared saffron to a stiff sauce; set it for a few minutes over the fire, stirring constantly until lukewarm; then pour it by spoonfuls over the cake and lay some preserved pineapple slices in a circle around the cake; or use candied pineapple.
818.Wild Rose Cake.— 1 pound powdered sugar, ¾ pound flour, ½ pound butter, 1 teaspoonful baking powder, the whites of 8 eggs and 1 cup white brandy; sift flour and baking powder together; wash the butter in cold water, to remove the salt, and dry it in a napkin; put butter and sugar in a mixing bowl and stir it with the right hand to a light white cream; beat the whites to a stiff froth and stir them with a spoon in small portions alternately with the flour and brandy into the creamed butter; divide the mixture into 4 equal parts; add to one part a little prepared cochineal, to color it a delicate pink, and flavor with 2 teaspoonfuls rose water; stir into the second part 2 tablespoonfuls cocoa and 1teaspoonful vanilla sugar; add to the third part the yolks of 2 eggs and ½ teaspoonful essence of bitter almonds; leave the fourth part white and flavor it with 1 teaspoonful essence of lemon; take some large, deep jelly cake tins, rub them well inside with butter and dust with flour; put each part of cake mixture into a separate pan and spread the batter smooth with a broad-bladed knife; then bake in a medium hot oven to a delicate brown and well done; lay some clean brown paper or a napkin on a table and dust over some powdered sugar; as soon as one cake is done remove from the oven and let it stand 3 minutes; then turn the pan upside down onto the paper; treat the remaining cakes the same way; as soon as the cakes are cooled off prepare a meringue as follows:—Beat the whites of 5 eggs to a stiff froth and mix them with ½ pound powdered sugar; have ready ½ pound blanched almonds, ½ pound blanched walnuts and ½ pound blanched Brazil nuts; chop the nuts fine; when all is prepared put the cakes together and put the white layer upside down on a jelly dish; spread over the layer ⅓ the meringue and sprinkle over ⅓ the chopped nuts; then put on the dark layer; spread again with meringue and sprinkle with nuts; next put on the yellow layer; spread over the remaining meringue and sprinkle over the nuts; lay the pink layer on top, with the right side up, and cover with the following glaze:—Mix ½ pound powdered sugar with a few spoonfuls red fruit juice or fruit syrup, such as red cherry, raspberry or strawberry syrup; stir the sugar to a thick sauce, set it over the fire and stir constantly until the sugar is lukewarm; then pour it by spoonfuls over the cake; lay blanched almonds and blanched walnuts in a circle around the edge of cake and a few in the center.
819.Biscuit au beurre.— ½ pound powdered sugar, ¼ pound sifted flour, ¼ pound cornstarch, ½ pound melted butter, 7 eggs and the grated rind of 1 lemon; beat the 7 whites to a stiff froth and add by degrees the yolks and sugar; set this on a hot stove and beat till it is warm; then remove it and continue the beating until nearly cold; strain the melted butter into a cup and continue the beating with the right hand; hold the cup with the meltedbutter in the left hand; pour butter into the mixture gradually; next stir in the sifted flour and cornstarch; butter a round cake pan and line it with buttered tissue or waxed paper; pour in the mixture; cover the bottom of a pie plate with salt, set the pan with cake onto this and bake ¾ hour in an oven not too hot; if it browns too much put paper over it.
820.Fine Sponge Cake.— 1 pound powdered sugar, 12 eggs and not quite 1 pound (about 2 tablespoonfuls less) of flour; then add the grated rind and juice of 1 lemon; put the flour into a tin pan and set it in front of oven to get warm; put the eggs, sugar and lemon into a deep stone mixing bowl; set the bowl into a large dishpan of hot water in such a way that the bowl is half covered with water; beat the contents of bowl with an egg beater for ¾ hour; then slowly add the flour, continue the beating for a few minutes longer and pour the mixture into a large round pan or 2 medium sized ones; the pan should be previously well buttered and lined with fine brown buttered or waxed paper; bake 1 hour in a slow oven. Sponge cake made according to this recipe is elegant, but care must be taken to follow the instructions exactly. Half these quantities will make a good sized cake. If the oven should be rather hot at the bottom put in a large pie plate with salt, set the pan with cake onto it and bake.
821.Delicate Sponge Cake.— 9 eggs, 1½ small cups granulated sugar, 1½ small cups flour (sifted 3 times) and the grated rind and juice of 1 lemon; put the 9 yolks in a bowl and the whites into a deep dish; add to the yolks ½ the sugar and stir them to a cream; beat the whites to a stiff froth and add the remaining sugar, beating constantly; then add slowly, in small portions, the creamed yolks; next the lemon; continue the beating with an egg beater until all is well mixed; then stir in lightly the sifted flour; butter a long, shallow pan and line it with buttered paper; pour in the mixture and bake in a slow oven ¾ hour to a delicate brown; when done carefully remove the cake from oven and let it stand for a few minutes before taking out of the pan. This cake may be iced either with clear icing or wine or fruit glaze.
822.Marguerites.— ¼ pound flour, ¼ teaspoonful salt, ¼ pound sugar, 1 whole egg, the yolk of 1 egg, 1 heaping teaspoonful anise seed, the grated rind of ½ lemon, ½ cup lukewarm water and 2 tablespoonfuls melted butter; measure after the butter is melted; sift the flour in a bowl, add salt,sugar, grated lemon peel, the eggs and mix the whole with the water into a batter; lastly add the butter and anise seed; put a wafer iron over the fire; when hot brush it over with melted lard; put 1 teaspoonful of the batter in the center of wafer iron, close it and bake the cake a light brown on both sides; as soon as one is done take it from the iron and roll up like a tube; continue to bake the remaining batter the same way; these quantities will make 50 cakes. 2 teaspoonfuls of vanilla sugar may be used instead of anise seed. These cakes may be served either with ice cream, wine or coffee.
823.Macaroons.— Scald ½ pound sweet almonds with a few bitter ones, remove the brown skins and spread the nuts out on paper to dry; then pound them in a wedgewood mortar to a paste with the whites of 2 eggs and add 2 teaspoonfuls vanilla sugar or the grated rind of 1 lemon; mix it with ½ pound powdered sugar and 2 tablespoonfuls clear icing made as follows:—Take ½ the white of 1 egg, mix it with 2 tablespoonfuls sifted powdered sugar and stir for a few minutes; then add it to the almonds; mix the whole into a firm paste and form with the hands into small round balls the size of a hickory nut; line some shallow tin pans with brown paper (such as is used for wrapping paper), but do not butter it; set the balls in even rows, one inch apart, on the paper, flatten each one a little with a wet finger and bake them in a medium hot oven to a golden color; when done wet a pastry board with cold water and lay the macaroons on the wet board with the paper side towards the board; after 5 minutes the macaroons may be lifted from the paper, as the dampness loosens them; the above quantities will make 50 macaroons. Great care should be taken to use the exact amount of ingredients here stated.
824.Cookies.— 1 cup butter, 2 cups sugar, 2 eggs, the grated rind of 1 lemon and 1 teaspoonful baking powder; stir the butterand sugar to a light white cream and add the eggs 1 at a time; sift the powder with 2 cups flour, add it to the mixture and work the whole with sufficient flour into a stiff dough; roll it out ⅛ inch in thickness, cut with a cake cutter into rounds and bake them a light brown in well buttered shallow tin pans.
825.Butter Cakes.— 1 yeast cake 1 quart sifted flour, 1½ pints warm milk or water and 1 teaspoonful salt; dissolve the yeast in a little warm water; sift the flour and salt into a mixing bowl, make a hollow in center, pour in the yeast and water, mix into a batter and let it stand over night (this is called setting a sponge); next morning stir 1 cup sugar with ½ cup lard and ½ cup butter to a cream and add 2 eggs, 1 at a time, stirring a few minutes between each addition; then add the grated rind of 1 lemon and a very little powdered cardamon; mix this thoroughly with the sponge, add sufficient sifted flour to make a soft dough, cover it with a clean cloth and set in a warm place to rise to double its height; then butter 4 long, shallow tin pans (12 inches long, 8 inches wide and 1 inch deep) and dust each one with flour; when the dough has attained the desired lightness divide it into 4 equal parts; roll each part out on the pastry board, put it into the pan, press evenly all over and again set it to rise to top of pan; when ready to bake brush each cake over with melted butter, sprinkle over 2 tablespoonfuls granulated sugar mixed with a little cinnamon and bake in a quick oven to a light brown; as soon as done remove the cakes from the pans and lay them on a long platter, one over the other, with the sugared sides together; when cold serve with coffee.
826.Butter Cakes (with Baking Powder).— 2 cups sifted flour, 2 eggs, 1½ teaspoonfuls baking powder, 1 tablespoonful melted butter, 1 cup milk, ½ teaspoonful salt, the grated rind of 1 lemon and ½ cup well washed currants; sift flour, salt and baking powder into a mixing bowl, make a hollow in center, put in the 2 whites and 1 yolk of eggs well beaten, add the lemon, the melted butter and mix it with the milk into a thick batter; lastly stir in the currants; spread the mixture into 2 well greased, shallow tin pans; first brush them over with the remaining yolk, then with 2tablespoonfuls melted butter; mix 3 tablespoonfuls granulated sugar, 2 tablespoonfuls finely cut citron, ½ cup finely chopped almonds together, sprinkle this over the 2 cakes and bake immediately in a quick oven till done and a light brown. Prepared flour may be substituted for baking powder.
827.Apple Cake.— Prepare a dough the same as for Butter Cakes and divide it into 6 parts, as the dough for Apple Cake has to be thinner than for Butter Cakes; line 6 shallow tin pans with the dough and set it to rise to double its height; in the meantime pare, core and cut into eighths some large, tart apples and lay them together closely in long rows over the cake; drop 1 tablespoonful melted butter over each cake, sprinkle over some granulated sugar and bake in a hot oven; when done dust with powdered sugar.
828.Cheese Cake.— Dissolve ½ yeast cake in ½ pint warm milk and add 1 pound sifted flour, 2 eggs, ½ teaspoonful salt, 2 tablespoonfuls butter and ½ tablespoonful sugar; work this into a soft dough and set it in a warm place to rise to double its height; then roll it out ⅛ of an inch in thickness; butter 2 large cheese or pie plates, cover them with the dough, ornament the edge and let it rise again until light; mix 1 pound fresh pot cheese with 1½ cups thick sweet or sour cream, ¾ cup sugar (or sweeten to taste), 3 eggs and ½ cup currants; when this is well mixed together brush the dough over with melted butter and fill the plate with the cheese mixture; bake in a medium hot oven.
829.Chrysanthemum Cake.— ½ pint butter, 1 pint sugar, 1½ pints flour sifted with 1½ teaspoonfuls baking powder, the grated rind of 1 orange, ½ pint milk and the whites of 8 eggs; stir butter and sugar with your right hand to a light white cream; beat the whites to a stiff froth, add them to the creamed butter and mix well together with a spoon; add alternately the flour and milk; then add the grated orange peel and a few drops of cochineal, to color the mixture a delicate pink; butter 3 large jelly tins, dust them with fine bread crumbs, fill in themixture in equal parts and bake in a medium hot oven; when done remove the cakes from the pans and lay them aside to cool; mix ½ cup powdered sugar with the beaten whites of 2 eggs; spread this icing over the layers and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, cover the top with pink icing and sprinkle over some cocoanut.
830.Snowflake Cake.— 2 cups sugar, 1 cup butter, 1 cup milk, 3 cups prepared flour, the grated rind of 1 lemon and the whites of 6 eggs; stir the butter and sugar to a light white cream; beat the whites to a stiff froth, add them to the creamed butter and add the lemon; then add alternately the milk and sifted flour; bake in 3 layers in large jelly tins; when done remove the cakes from the tins and set aside to cool; beat the whites of 2 eggs to a froth and add ½ cup powdered sugar; spread this over each layer and sprinkle them thickly with freshly grated cocoanut; lay the layers over one another, spread the top layer with the icing, cover it thickly with cocoanut and dust over some powdered sugar.
831.Parkerhouse Rolls.— 2 cups warm milk, 1 yeast cake, 2 cups sifted flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, 2 tablespoonfuls melted butter and 1 egg; dissolve the yeast in a little warm milk; sift the flour into a bowl, add sugar and salt, make a hollow in center and put in the yeast and some of the milk; commence mixing it with the right hand; next add the egg, butter and the remaining milk; set it in a warm place till very light; then work with sufficient sifted flour into a soft dough and let it rise again till very light; then roll it out 1 inch in thickness and cut into rounds with a cake cutter; brush the rounds with melted butter, double them over and set in buttered pans 1 inch apart; let them rise to double their size and bake to a fine golden color; while hot brush them over with melted butter.
832.Bread.— 2 quarts flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, small tablespoonful lard or butter, 1½ pints lukewarm water, 1 of Fleischmann’s yeast cakes. Break the yeast cake into a cup, add 1 teaspoonful sugar and sufficient lukewarm water to fill the cup, set it in a warm place till the yeast rises to the surface. Sift flour, sugar and salt into a bowl, add the lard or butter and rub it fine in the flour; then make a hollow in centre of flour, pour in the yeast and the remaining water, stir it with a spoon into a stiff dough, turn it on to a floured board and work it with the hands and some flour until it does not stick to the hands; return the dough to the bowl, cover and let it stand in a warm place to rise. When the dough has risen to double its size, butter 2 brick-shaped pans or use the crusty bread pans, dust them with flour, divide the dough into 2 equal parts, mould them into loaves on the board, put them into the buttered pans, cover and let stand till the dough is to top of pan, place it in medium hot oven and bake 1 hour. If the bread is to be mixed at night take only ½ yeast cake, otherwise proceed the same as above.
833.How to Make Coffee.— Coffee should always be bought in the bean and ground when wanted. It should never be allowed to boil, as all the fine aroma is thereby lost. The finest, quickestand most economical way to make coffee is by making it in a bag made as follows:—Take a piece of coarse unbleached muslin, about ⅜ yard long and ⅜ yard wide, costing about 5 cents per yard; fold on the bias to a point, sew it together in such a way that the bag has the shape of a funnel and hem it on the top; then place the bag in the coffee pot; let the point hang so that it does not quite reach the bottom; let the top of bag lay over the outside of the coffee pot; then put in 1 cup freshly ground coffee, pour over ½ pint boiling water and let it stand 1 minute; then add 1 quart boiling water and let it stand about 3 minutes on side of stove; have ready the urn in which the coffee is to be served, which should be well rinsed with boiling water, pour in the coffee and serve at once; pour more boiling water over the coffee grounds and let it stand on side of stove for a short while; then serve the same way; the second coffee will be found nearly as good as the first. If the coffee is too strong add more water; if not strong enough add less water, as some like it strong and others do not. Another way is to take 3 heaping tablespoonfuls freshly ground coffee and 6 cups boiling water; grind the coffee as fine as possible; rinse out the coffee pot with boiling water, put in the coffee and pour on enough boiling water to cover it well; let it stand in a warm place for 5 minutes, but do not allow it to boil; then add the remaining boiling water, let it stand for a few minutes and either serve in the same coffee pot in which it was made or strain through a fine sieve into a hot silver or china coffee urn and serve at once. This is also an easy and economical way of making good coffee, but the first-named method is the best.
834.Watermelon Salad.— Cut a watermelon in two, remove the seeds and break the red part into pieces with a silver fork; put it in layers in a glass dish, sprinkle each layer with sugar and place the dish on ice for 2 hours; when ready to serve pour over ½ pint claret. If objected to the wine may be omitted.
835.How to Serve Watermelon.— Cut a watermelon in half lengthwise; then cut each half first in two and then into long pieces about 2 inches in thickness; arrange the pieces nicely on an oblong plate and serve. The melon should lay for several hours on ice before being cut, as it is not nice unless cold.
836.Plum and Peach Salad.— Choose 1 dozen large egg plums, cut them in two and remove the pits; pare and quarter ½ dozen large, ripe peaches and put them in layers alternately with the plums in a glass dish with 1 cup sugar sprinkled between; place the dish on ice for ½ hour before serving.
837.Orange and Cocoanut Salad.— Pare and cut some nice oranges into pieces and remove the seeds; put a layer of the oranges sprinkled with sugar into a glass dish, then a layer of freshly grated cocoanut and next a layer of apple or currant jelly; then oranges again; continue in this way until the dish is filled; place the dish on ice for 1 or 2 hours and serve. If not handy the jelly may be omitted.
838.Peach and Pear Salad.— Pare and cut into fine slices 4 large, ripe Bartlett pears; pare and cut into quarters ½ dozen large, ripe peaches; put them with the pears into a glass dish with a layer of whipped cream and sugar between and serve at once.
839.Peach Salad.— Pare and cut 1 dozen peaches into quarters, put them into a glass dish, sprinkle sugar between and over them and place the dish on ice for ½ hour before serving.
840.Banana Salad.— Cut the fruit into slices, put it into a glass dish with sugar sprinkled between, squeeze over some lemon juice and pour over 1 glass claret; place the dish on ice for 1 or 2 hours before serving.
841.Raspberry and Currant Salad.— Remove the stems from 1 pound currants and wash and drain them; also wash and drain 1 quart raspberries and put them into a glass dish with 1½ cups sugar; cover and let them stand for 3 or 4 hours before serving.
842.How to Serve Blackberries.— Put blackberries into a colander, let cold water run over them and set colander for a few minutes into a dishpan to drain; put the berries into a glass dish with powdered sugar. Huckleberries are prepared the same way.
843.Banana and Orange Salad.— Remove the skins from 4 bananas and cut the fruit into slices; pare and cut ½ dozen oranges into small pieces and remove the seeds; put oranges and bananas alternately into a glass dish with sugar sprinkled between, set them on ice for 1 hour and then serve.
844.Pineapple Salad.— Pare and quarter 1 ripe pineapple, remove the hard part in center and cut each quarter into fine slices or dice; pare and cut ½ dozen oranges into small slices and remove the pits; put oranges into a glass dish in alternate layers with pineapple with plenty of sugar sprinkled between and place them on ice for 1 or 2 hours before serving. Strawberries with pineapple are prepared the same way.
845.Cherry Salad.— Remove the pits from 1 pound cherries, sprinkle with sugar and let them stand for 1 hour; then put them with 1 pint ripe strawberries and a little more sugar into a glass dish, set them on ice for 10 minutes and serve.
846.Fine Mayonaise, No. 1.— The yolks of 4 eggs, 8 tablespoonfuls salad oil, 4 tablespoonfuls white vinegar, 1 teaspoonful salt, 2 teaspoonfuls sugar, from 1 to 2 tablespoonfuls French mustard and ½ pint whipped cream or 3 tablespoonfuls condensed milk which is not sweet; put the yolks in a small saucepan and stir them to a cream; then slowly add, stirring constantly, 4 tablespoonfuls oil; when this is well mixed add the 4 spoonfuls vinegar, set the saucepan in a vessel of boiling water and stir over the fire till contents of saucepan begin to thicken; then instantly remove and continue the stirring untilcold; then slowly add the remaining 4 spoonfuls oil, stirring constantly; next add the salt and sugar; then the mustard and lastly the cream or condensed milk. This mayonaise is excellent if made exactly according to recipe. These quantities will make a mayonaise sufficient for 10 persons. If the mayonaise is not all wanted at one time fill it into jelly glasses without the cream. It will then keep for some time. The cream can be added when wanted for use.
847.Mayonaise, No. 2.— 2 eggs, 4 tablespoonfuls oil, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt, 2 tablespoonfuls French mustard and 4 tablespoonfuls whipped cream or 1 tablespoonful condensed milk which is not sweet; put the yolks into a small vessel and stir them to a cream; add by degrees the oil, stirring constantly; then slowly add the vinegar, set the vessel in a saucepan of boiling water and stir and boil till the contents of saucepan begin to thicken; then remove from fire and stir until cold; add the salt, mustard, sugar and vinegar; beat the whites to a stiff froth and slowly add them to the above mixture; stir in the cream or condensed milk just before the salad is to be dressed. These quantities will make a salad sufficient for 8 persons. If it is not to be all used at one time put it into a small glass or stone jar (without the cream or milk) and cover tightly to exclude the air. If kept in a cool place it will keep for some time. When wanted for use add the cream. This mayonaise is both cheap and excellent.
848.Plain Mayonaise.— Put some cracked ice into a dishpan and place a bowl in the center of the ice; put the yolks of 4 eggs into a bowl and stir them well with a wooden spoon for 5 minutes; then slowly add ½ bottle best olive oil; add only a few drops at a time and stir constantly; if too much oil is added at one time it will not mix together; if the sauce gets too thick add a little vinegar and lastly a few tablespoonfuls whipped cream, salt and vinegar to taste. Another way is to rub the yolks of 2 hard boiled eggs fine and mix them with 2 raw yolks; otherwise finish the same as foregoing recipe.
849.Sauce Tartare.— Mix 1 pint mayonaise made as in preceding recipe with 1 tablespoonful French mustard and 1 teaspoonful English mustard mixed, 3 anchovies freed from skins and bones and pressed through a sieve, some finely chopped parsley, small, chopped onion, 4 tablespoonfuls chopped capers, some vinegar and pepper; this sauce is mostly served with cold meat.
850.Mayonaise without Eggs (economical).— 1 teaspoonful cornstarch, ½ cup boiling water, 6 tablespoonfuls oil, 3 tablespoonfuls French mustard, 1 teaspoonful salt, 2 teaspoonfuls sugar, 4 tablespoonfuls vinegar and 1 tablespoonful condensed milk which is not sweet; mix the cornstarch with a little cold water, add the ½ cup boiling water and stir and boil for a few minutes; then set aside to cool; put the mustard into a bowl and gradually add the oil, stirring constantly; next add the sugar, salt and vinegar; then the cornstarch and lastly the milk.
851.Salad Dressing without Oil, No. 1.— 2 ounces butter, 2 eggs, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt and 2 tablespoonfuls French mustard; melt the butter in a cup by setting it into hot water for a few minutes and then set it aside to cool; stir the yolks in a small vessel with salt and sugar to a cream and add the melted butter, a little at a time, stirring constantly; next slowly add the vinegar, set the vessel in a saucepan of hot water and stir until the contents begin to thicken; then remove, stir until cold and slowly add the other ingredients; beat the whites to a stiff froth and mix them with the sauce; if handy add a few tablespoonfuls cream; if English mustard is used take 1 teaspoonful mixed with cold water.
852.Salad Dressing without Oil, No. 2.— 1 teaspoonful flour, ½ cup boiling water, 1 tablespoonful butter, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt and 2 tablespoonfuls French mustard; mix the flour with a little cold water, add the boiling water, boil 2 minutes and add the butter in small pieces; remove from fire and mix by degrees with the vinegar, then the mustard and the other ingredients; to this sauce the yolks of 2 eggs may beadded and also the 2 whites beaten to a stiff froth; or the yolks of 2 hard boiled eggs rubbed through a sieve and the whites chopped fine and sprinkled over the salad.
853.How to Prepare Lettuce for Salad and for Garnishing.— Cut off the stalks from 3 or 4 heads of lettuce, pick off all the decayed and withered leaves, break the tender green leaves apart one by one and remove the thick veins; put the lettuce into cold water, rinse well and let it lay in ice water for ½ hour or longer; shortly before serving drain the lettuce in a colander; then put it in a napkin, shake out well and use as directed.
854.Lettuce Salad (plain).— Prepare the lettuce as in foregoing recipe, lay it into a salad dish and pour over 2 or 3 tablespoonfuls salad oil and a little pepper and salt; add to ½ cup white vinegar 4 tablespoonfuls water and pour it over the salad; mix it up well with 2 salad forks, sprinkle over a little cracked ice and serve at once. If ice is not handy the salad will have to be prepared without it, but it adds greatly to the crispness of the lettuce. If you rub a piece of garlic over the salad dish just before putting in the lettuce it will give the salad a fine flavor without really tasting of garlic. A small spoonful of sugar may be sprinkled over the lettuce if liked. Finely shaved onions may also be added.
855.Lettuce Salad with Mayonaise.— Prepare the salad as directed, put it into a salad dish and pour over a mayonaise dressing. Finely shaved onions may be added if liked.
856.Lettuce Salad with Sweet Egg Sauce.— Cut 2 ounces fat pork into very small dice and fry them a light brown; beat 2 or 3 eggs until very light and slowly add the pork, 3 or 4 tablespoonfuls vinegar and 2 tablespoonfuls sugar; mix this well together and pour it over the salad. This recipe will make a sufficient quantity to dress 3 heads of lettuce. More vinegar diluted with a little water may be added; also more or less sugar.
857.Lettuce Salad with Syrup Sauce (North German art).— Mix 1 tablespoonful flour in a small saucepan with a little cold water until all lumps are dissolved, add 1 cup boiling water andstir and boil for a few minutes; add 1 tablespoonful butter and continue boiling for a few minutes longer; then transfer it to a bowl and set aside; when nearly cold add ½ cup syrup, a pinch of salt, 2 tablespoonfuls vinegar and 1 tablespoonful sugar; set this sauce on ice or in a cool place for 5 minutes before serving; put the prepared lettuce in a dish and pour the sauce over it; sufficient for 4 large heads of lettuce. Salad prepared in this way is served in North Germany with German pancakes instead of butter. Fat pork cut fine and fried to a crisp may be used.
858.Lettuce Salad with Cream Sauce (North German art).— Prepare the lettuce as directed for 3 or 4 large heads of salad; take 1 pint thick, sour cream and add 3 or 4 tablespoonfuls sugar, a pinch of salt and 1 or 2 tablespoonfuls vinegar; mix this together and pour over the salad; then serve at once.
859.Lettuce Salad with Cream.— Put the prepared lettuce in a dish and pour over some sweet cream to which a little sugar has been added. Some people add a little vinegar and a pinch of salt. Salad prepared with this sauce is often served with large German pancakes.
860.Beet Salad.— Wash and put ½ dozen beets in a saucepan with boiling water and cover and boil them till tender; when done put the beets into cold water, remove the skins and cut them while still warm into thin slices; also cut 1 medium sized onion into thin slices; put the beets and onion in alternate layers into a dish and sprinkle between 1 teaspoonful salt, ¼ teaspoonful pepper and 2 teaspoonfuls sugar; pour over an equal quantity of vinegar and water (enough to nearly cover the beets) and let them stand 1 hour before serving. Omit the onion if its flavor is not liked.
861.Salad Macédoine.— Take equal quantities of boiled white beans, boiled potatoes, celery roots, beets and string beans (the last 4 boiled in salt water) and cut into fine slices; put into a bowl 2 or 3 tablespoonfuls oil, vinegar and salt, pepper and some sugar; put in all the ingredients, add some finely chopped parsley and chervil and mix the whole together thoroughly; put the saladinto a dish and garnish with lettuce leaves. If the vinegar is too sharp dilute it with water.
862.Salad à la russe.— Boil 6 medium sized potatoes with the skins on, 2 beets and 3 celery roots; when cold remove the skins and cut them into small dice; also cut into dice 2 pickles and 1 dozen anchovies or 3 herrings previously soaked in water, freed from skins and bones and cut fine; add to this 2 tablespoonfuls capers, ½ cup grated horseradish and mix the whole with a fine mayonaise; put the salad on ice for 1 hour before serving; when ready to serve put the salad onto a round dish, pile up high in center and garnish with hard boiled eggs; chop fine the yolks and whites separate; also chop beets and green pickles fine, lay them in small clusters all over the salad and garnish the edge with green lettuce leaves or shaved pink and white horseradish. Pink horseradish is made by pouring a little cochineal over it and mixing well.
863.Cucumber Salad.— Select 3 medium sized cucumbers with small seeds, pare and cut a small piece from each end and lay the cucumbers in strongly salted ice water for 1 hour or longer; 10 minutes before serving take them out of water, wipe dry and cut on a board with a sharp knife into fine slices; put them into a salad dish, sprinkle over a little salt and pepper, pour over 2 tablespoonfuls salad oil and mix it with the cucumbers; then pour over ½ cup white vinegar to which a little water and a pinch of sugar has been added; if onions are liked cut a medium sized one into thin slices and put them between the cucumbers; some finely chopped parsley may also be added if the flavor is liked.
864.Salad de laitue romaine.— Take several heads of young, green lettuce; do not wash them; put them into a dish, add some coarsely cut chervil, tarragon and pimpernel and dress it either with salt, pepper, oil and vinegar or with mayonaise.
865.Salad of Oyster Plant.— Scrape and wash 2 bunches oyster plant and drop as you clean it into cold water to which 1 cup vinegar and 1 tablespoonful flour have been added; put a saucepanover the fire with boiling water, add ½ cup vinegar, ½ tablespoonful flour wet with a little cold water, put in the oyster plant and boil till tender; when done drain in a colander and when cold cut it into lengths 2 inches long; arrange it nicely in a dish and pour a mayonaise over; or dress the oyster plant with oil, vinegar, pepper and salt.
866.Asparagus Salad.— Pare and cut into 2 inch lengths 1 bunch asparagus and boil it in salt water till tender; when done drain in a colander and when cold put the asparagus into a salad bowl; dress it either with mayonaise or pepper, salt, oil and vinegar.
867.Carrot Salad.— Scrape and wash ½ dozen medium sized carrots, put them in a saucepan over the fire with boiling water, add 1 tablespoonful sugar and boil till tender; when done take them out of water and set aside to cool; shortly before serving cut the carrots into fine slices, put them into a salad dish and pour over a mayonaise dressing; or dress the carrots with pepper, salt, oil and vinegar. If very large carrots are used first cut them in quarters and then into slices or dice.
868.Carrot Salad with Asparagus.— Prepare ½ dozen medium sized carrots the same as for Carrot Salad; when cold cut them into dice; boil the heads of 1 bunch asparagus in salt water till done, but not too soft; drain it in a colander and set with the carrots in the ice box for 1 hour; shortly before serving put the carrots and asparagus heads, in alternate layers, into a salad dish, pour over a mayonaise and garnish the dish with hard boiled eggs cut into slices and young lettuce leaves; sprinkle a few capers over the top.
869.Carrot Salad with Onions.— Prepare the carrots the same way as in foregoing recipe; cut 3 or 4 medium sized onions on a board with a sharp knife into slices as thin as wafers, put them in alternate layers with the carrots into a dish and pour over a mayonaise dressing; or dress with oil, vinegar, pepper and salt; add to vinegar a little water and sugar.
870.Carrot Salad with Peas.— Boil the carrots the same as for Carrot Salad and cut them into small dice; put 1 pint fresh green peas in a saucepan, cover with boiling water and add 2 teaspoonfuls sugar.
871.Celery Root Salad.— Boil ½ dozen celery roots; when done take them out of water and when cold pare and cut into quarters; cut each quarter into thin slices, put them into a salad dish and season with salt and pepper; add 2 or 3 tablespoonfuls salad oil and ½ cup vinegar; mix this well together and pour over ½ cup boiling water; or dress the salad with mayonaise and garnish with green lettuce.
872.White Celery Salad.— Take the white part of 1 or 2 bunches of celery and lay it for 1 hour in ice water; shortly before serving cut the celery into small pieces ½ inch in length, put it in a salad dish and pour over a mayonaise dressing; let it stand on ice for 15 minutes before serving. Some people use all of the celery except the leaves, but the salad is finer when made of the white part only.
873.Cabbage Salad.— Remove the outer leaves from a firm head of cabbage, shave it as fine as possible and put in ice water for 1 hour; before serving drain the cabbage in a colander, put it in a salad dish and mix with mayonaise; set it on ice until wanted; or dress the cabbage with oil, pepper, salt and vinegar; add to the latter before pouring it over the cabbage 1 spoonful sugar.
874.Salad of Red Cabbage.— Cut the cabbage as fine as possible, put it in a saucepan, pour over boiling water, cover and boil 3 minutes; drain in a colander and when cold dress it with oil, pepper, salt, a small spoonful sugar and some vinegar; the latter should be diluted with water.
875.Hot Slaw.— Cut a small, firm head of cabbage as fine as possible and put it in a large bowl; place a saucepan with 1 cup vinegar, 1 tablespoonful butter and 1 teaspoonful sugar over the fire and let it come to a boil; then pour it over the cabbage and season with pepper and salt; at the same time put 1 egg with 1 cupmilk into another saucepan; beat these 2 ingredients together thoroughly and stir them over the fire till just about to boil; pour it over the cabbage and serve at once. Sweet cream may be used instead of milk.
876.Radish Salad.— Select 3 or 4 bunches nice, sound radishes, trim them neatly and lay for 1 hour in ice water; 10 minutes before serving wipe the radishes dry and cut them into fine slices; also cut 2 medium sized onions into fine slices like wafers; put a layer of radishes into a salad dish, sprinkle over a little salt and white pepper and put over a layer of onions with very little salt and white pepper; continue in this way in alternate layers until all is used; then pour over the whole a mayonaise dressing and garnish with green parsley leaves. The onions may be omitted if their flavor is not liked, but the salad is much finer with them. Instead of mayonaise the salad may be dressed with oil, pepper, salt and vinegar; the latter should be diluted with ⅓ water and a small spoonful sugar added to it before pouring over the salad.
877.White Bean Salad.— Wash and pick over 1 pint dry beans, put them over the fire in a saucepan, cover with cold water, add ½ teaspoonful carbonate of soda and boil 10 minutes; pour the beans into a colander and rinse with cold water; return them to saucepan again, cover with cold water, put a small piece of salt pork into the beans and slowly boil till the beans are tender; remove them from the fire and drain in a colander; when cold put them in a dish and season with pepper and a little salt; add 2 tablespoonfuls oil and 1 cup vinegar mixed with ½ cup water and a small spoonful sugar; shake all well together; add 2 tablespoonfuls finely chopped parsley and, if liked, a finely sliced onion; or dress the beans with mayonaise.
878.String Bean Salad.— Choose 1 quart young string beans, string and cut them into halves and boil in salted water until tender; when done drain them in a colander and when cold mix them with pepper, 2 or 3 tablespoonfuls oil, 1 cup vinegar mixed with a little sugar and ½ water and 1 finely cut onion; set the salad on ice 1hour before serving. Butter bean salad is made the same as String Bean Salad, or dress with mayonaise.
879.Crab Salad.— Take 1 pint crab meat, sprinkle the juice of 1 lemon and 2 tablespoonfuls oil over it, mix well and set aside; shortly before serving put the crab meat on a salad dish with hard boiled eggs cut into small pieces; have some lettuce laying in ice water, drain it in a colander, shake dry in a napkin, cut through with a knife once or twice, mix some with the crab meat and use some for garnishing the dish; pour over the whole a mayonaise dressing the same as for Lobster Salad and serve.
880.Pike Salad.— Take a large sized fish, clean, wash, dry and cut it into 4 pieces; put it in salted boiling water and vinegar and add some onions and 1 bouquet; bring it to a boil quickly; then set the kettle aside and let it simmer till the fish is done; as soon as the fish is tender take it out and when cold remove skin and bones; cut each piece into 9 small pieces, lay them in a dish and pour over some sweet salad oil, tarragon, vinegar and sprinkle over a little salt and pepper; after the fish has laid 2 hours pour into a salad dish some mayonaise, lay in some fish pieces and pour over mayonaise; lay in the rest of fish and pour over the remaining mayonaise; garnish the dish with aspic or green lettuce and hard boiled eggs.
881.Tomato and Potato Salad.— Boil 6 large potatoes with the skins on; when cold pare off the skins and cut the potatoes into quarters; then cut each quarter into fine slices; lay 4 large, ripe tomatoes for ½ hour on ice; then cut them into small slices; cut 2 onions into fine slices, put them in alternate layers with the potatoes and tomatoes into a salad dish and sprinkle over each layer some pepper, salt and ½ tablespoonful oil; mix ¾ cup vinegar with 1 tablespoonful sugar and ¾ cup cold water, pour it over the salad and let it stand 15 minutes; then serve. The onions may be omitted and green peppers used instead of them.
882.Tomato Salad with Lettuce.— Lay 4 medium sized sound tomatoes for ½ hour on ice or in ice water; also the leaves of2 large heads of lettuce; 10 minutes before serving wipe the tomatoes dry and cut them on a board with a very sharp knife into thin slices; shake the salad in a napkin; put into a salad dish first a layer of lettuce leaves and then a layer of tomatoes; continue in this way in alternate layers until all is used; pour over a mayonaise dressing and serve. 2 hard boiled eggs chopped fine may be sprinkled over the top.
883.Tomato Salad.— Lay ½ dozen sound, ripe tomatoes for 1½ hours on ice or in ice water; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into thin slices; also cut 2 medium sized onions into fine slices; put them in alternate layers with the tomatoes into a salad dish and sprinkle over each layer ¼ teaspoonful salt, ¼ teaspoonful sugar and half that quantity of white pepper; mix ¾ cup vinegar with ¾ cup water, pour it over the whole and serve at once. 2 tablespoonfuls oil may be added to the salad if liked, but many people object to it on tomato salad.
884.Tomato Salad with Mayonaise.— Lay 8 or 10 sound, ripe tomatoes for 1½ hours on top of ice; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into fine slices; put them into a salad dish, pour over a mayonaise dressing and sprinkle over the top 2 tablespoonfuls capers; serve as soon as made.
885.Tomato and Cucumber Salad.— Prepare the cucumbers the same as for Cucumber Salad, put them in alternate layers with the sliced tomatoes into a salad dish and dress with mayonaise.
886.Tomato Pepper Salad.— Lay 6 sound, ripe tomatoes for 1 hour on ice or in ice water; remove the seeds from 2 green peppers and throw the seeds away; lay the peppers for 1 hour in ice water; 15 minutes before serving wipe the tomatoes and peppers dry, cut the tomatoes into fine slices and cut the peppers into small pieces; put a layer of tomatoes in a salad dish and sprinkle over some of the finely cut peppers; then tomatoes again;continue in this way until all is used; pour over a fine mayonaise and serve at once.
887.Tomato Farce (à la Mayonaise).— Prepare 2 heads of lettuce as directed and lay them in ice water; select 6 medium sized ripe tomatoes and lay them for 1 hour on ice; shortly before serving cut a thin slice off the blossom side of the tomatoes, scoop out the insides, chop fine with some white celery and the whites of 2 hard boiled eggs and mix with a few spoonfuls mayonaise; fill each tomato with this mixture; take 6 small dessert plates and put 1 tomato on each with 3 or 4 lettuce leaves around it; pour 1 tablespoonful mayonaise over each one and serve 1 to each person.
888.Potato Salad.— Wash and boil 12 medium sized potatoes with the skins on; when done drain off the water and pare off the skins; put into a deep bowl 2 finely cut onions, ½ cup white vinegar, 3 or 4 tablespoonfuls salad oil, 1 teaspoonful salt and ½ teaspoonful pepper; cut the potatoes while hot into fine slices and put them into the dish with the vinegar, oil and onions; pour over ½ cup boiling water; shake up the salad well in the bowl (do not stir it) and pour it into a salad dish; cover and let it stand for 1 hour; when ready to serve garnish the dish with finely cut beets and lettuce leaves. 2 tablespoonfuls finely chopped parsley may be mixed with the salad. Potato salad dressed with mayonaise is very nice.
889.Potato Salad (another way).— Wash and pare 12 medium sized potatoes and boil them in salted water till done; drain off the water and turn the potatoes into a dish; when cold cut them into slices; cut 2 good sized onions into fine slices as thin as a wafer; mix ¾ cup vinegar with ½ cup water and 1 teaspoonful sugar; put a layer of potatoes into a dish, then a layer of onions; sprinkle over some pepper and pour over 1 tablespoonful oil; put in another layer of potatoes and onions; continue in this way in alternate layers until all is used; pour the vinegar over the whole and cover and set in a cool place for 2 hours before serving.
890.Potato Salad without Oil.— Wash and boil the potatoes; when done drain off the water, pare off the skins and cut potatoes into slices; take for asoupplatefulof sliced potatoes 2 finely cut onions and ¼ pound fat salt pork cut into small dice and fried a light brown; put potatoes, onions and pork into a deep bowl and season with pepper and salt; mix ½ cup vinegar with ½ cup boiling water and pour it over the potatoes; shake this well together and pour it into a salad dish; let it stand 1 hour or more before serving.
891.Potato Salad without Onions.— Wash the potatoes in several cold waters and boil them with the skins on; when done remove the skins and cut potatoes into slices; season them with salt and pepper, pour over an equal quantity of boiling water and vinegar and let them stand till cold; then add some sweet oil; mix it well and serve.
892.Fine Potato Salad.— Boil 10 medium sized potatoes with their skins on; when done remove the skins and set the potatoes aside to cool; stir the yolks of 2 eggs to a cream and slowly add ½ cup salad oil, 1 teaspoonful salt, ½ teaspoonful pepper, ½ cup white vinegar and 2 white onions chopped very fine; cut the potatoes into fine slices; put a layer of potatoes into a salad dish and pour over some of the sauce; then put in another layer of potatoes and sauce; continue in this way until all is used; then pour over ½ cup boiling water, cover and let it stand for 2 hours and then serve. The dish may be garnished with cresses or young lettuce leaves; or lettuce leaves and boiled beets cut into fancy shapes.
893.Salad Endive.— Take only young and fresh endive; remove the outer leaves, cut the endive into 1 inch pieces and wash and drain it; then dress it with oil, vinegar, pepper and salt, or with mayonaise.
894.Beet and Cabbage Salad.— Cut the white leaves of a savoy cabbage into shreds; remove the skins from 4 boiled beets and cut them into fine slices; chop a medium sized onion very fine;put the cabbage and beets in alternate layers into a salad dish, sprinkle between the onions, some pepper and salt, pour over ½ pint vinegar, cover and let it stand 1 hour; then drain off the vinegar and add 4 tablespoonfuls sweet oil; mix it well with 2 salad forks, put in a salad dish and serve.
895.Vegetable Salad.— Cut with a tin tube some carrots and white turnips into small pieces and boil them separately in salted water; when done drain them in a colander; also boil small roses of cauliflower, green peas, beets and potatoes cut into small dice and some boiled string beans cut into small pieces; mix all the ingredients together and add 1 onion chopped very fine, some chopped parsley and chervil; add pepper, salt, oil and vinegar; put the salad into a salad dish and set it on ice for 1 hour.
896.Beet and Potato Salad.— Prepare a potato salad and mix it with half the same quantity of boiled beets cut into fine slices.
897.Green Pepper Salad.— Scoop out the insides of 2 green peppers and lay them for 1 hour in cold water; in the meantime prepare a mayonaise as follows:—Stir the yolks of 3 eggs to a cream and add by degrees 3 tablespoonfuls oil, stirring constantly; when this is well mixed add 3 tablespoonfuls vinegar; set this in a saucepan of hot water and stir and boil till the contents begin to thicken; then remove and stir until cold; slowly add 3 tablespoonfuls more oil, ¾ teaspoonful salt, 1½ teaspoonfuls sugar and 1 tablespoonful English mustard; shortly before serving add 1 tablespoonful condensed milk which is not sweet; chop fine 1 pound roast veal, lamb or boiled tongue, or 2 kinds of meat, 3 hard boiled eggs and 1 large onion; also chop the peppers very fine; mix all together, pour over the mayonaise, mix it well and set the salad on ice for 1 hour; in serving arrange it neatly on a salad dish, sprinkle over 1 tablespoonful capers and garnish with green lettuce leaves.
898.Tripe Salad.— Boil 2 pounds honeycomb tripe in salt water till tender; when done drain off the water, cut the tripe into1 inch square pieces and mix it with mayonaise; put the salad into a dish and let it stand in a cool place for 1 hour before serving. A few hard boiled eggs cut into slices may be added to this salad; also finely cut celery and lettuce leaves.
899.Herring Salad.— Lay 6 herrings for 24 hours in cold water, take them out, remove skins and bones, wipe dry with a towel and cut them into small square pieces; cut in the same manner 3 boiled beets, 2 white onions, 1 pound roasted veal, 3 sour apples and 5 small pickles; mix these ingredients together and prepare the following sauce:—Stir the herring milk to a cream and slowly add 1 cup salad oil, 2 teaspoonfuls sugar, the yolks of 4 eggs, ½ cup vinegar, 2 tablespoonfuls stewed cranberries, a pinch of cayenne pepper and 4 tablespoonfuls French mustard; when all are well blended together mix the sauce with the herring and other ingredients and let it be ready 2 hours before serving; shortly before serving put the salad into a dish and garnish with small girkins, beets cut into fancy shapes, salted olives, hard boiled eggs and capers or mixed pickles.
900.Salad à L’italienne.— Soak 6 Dutch herrings for 12 hours in cold water; then take them out, remove the skins and bones and cut the meat into small long strips a little wider than a straw and ¾ inch in length; also cut 1 pound cold boiled beeftonge, 1 pound cold roasted veal, 3 greening apples and 6 small pickles; after the ingredients are all cut the same way mix them well together and mix them with a fine mayonaise; set the salad on ice for several hours; when ready to serve put the salad into a dish and garnish with finely chopped hard boiled eggs and salted olives; sprinkle over a few capers and serve.
901.Chicken Salad.— Select a plump 1-year old chicken for this; singe and draw it, wash in cold water and put the chicken in a kettle; cover with boiling water, add ½ tablespoonful salt and 2 onions; cover and boil slowly till tender; when done remove the kettle from the fire and let the chicken remain in the broth till cold; then take it out, remove the skin and bones and cut the meatinto small pieces; take the white part of 1 nice bunch celery and cut it very fine; add it to the finely cut chicken, pour over Mayonaise No. 1 and set it on ice for 2 hours before serving; when ready to serve put the salad into a salad dish and garnish with the small celery tops, which should lay for 1 hour in ice water; stick them all around in the salad and sprinkle ½ cup capers all over the salad. Some freshly grated cocoanut sprinkled over this salad is a great improvement; or garnish to taste.
902.How to Boil Lobster.— Select a good sized lobster, put it into a kettle of boiling water, head first, add a small handful salt and boil till the lobster has attained a bright red color, which will take from 20 to 30 minutes; when done take the lobster out and plunge it into cold water; let it lay in the cold water for 5 minutes; then take it out and when cold put the lobster away in a cool place till wanted.