Iowa) Christ Church Episcopal (Burlington

“ They should not only be nicely prepared, but much care and ingenuity should be shown in the arraying of them on the platter. To prepare palate-pleasing entrees one must study to please the eye quite as much as the palate. ”

“ For 25 persons purchase three pairs of sweet breads, parboil them and pick to pieces, rejecting all fibrous skin, cut into small pieces. Half hour before serving put 3 tablespoonsful of butter and 3 tablespoonsful of flour into a sauce pan, and melt carefully without browning, add 11⁄2 pint of milk, stir constantly until boiling, add one can of finely chopped mushrooms, salt and pepper to taste, when the sauce reaches the boiling point add the sweet breads. ”

“ To be made in time of fresh carrots and young peas. Take 3 bunches young carrots, wash well, cut in thin round slices, boil with a quart young peas and a ham bone till tender, strain and take out bone. Put in stew pan tablespoonful of butter, half tablespoonful of flour, thin with small half cup sweet milk, add small cup of liquor vegetables were boiled in, add half a teaspoonful of sugar, pinch of salt, put in vegetables, let come to a boil, add little parsley chopped fine, put immediately in a dish and serve. ”

“ Any parts of chicken left over, 1 pound can beef, 1⁄2 pound ham, 3 ounces butter, 3 carrots, 2 quarts of plain beef stock, some herbs, pepper and salt. Chop up the chicken and toss them with onion, cut in slices with the butter in the sauce pan, let them get cold then add beef and vegetables, herbs, and seasoning, let the whole simmer for three hours, strain and let get cold, remove fat, and it will be ready for use. ”

“ Omelette. 3 eggs, 3 tablespoonsful of cream or 3 scant tablespoonsful of milk, 1 tablespoonful of chopped parsley, 1 even teaspoonful of butter, salt and pepper. Beat yolks until they are thick and lemon colored. Beat whites very stiff. Beat into the yolks the milk, parsley and seasoning. Fall the whites into the yolks. Do not stir them in. Grease hot omelette pan with the one teaspoon of butter, pour in the eggs, shake the pan to keep them from burning. When omelette is light brown on the bottom, place in oven until top is dry enough to show most of knife run through it. ”

“ Strawberry Fool. 1 pint of strawberry preserve, 1⁄2 box of gelatine, 1 lemon, 1⁄2 cupful of cold water, 1 cupful of boiling water. Soak the gelatine in the cold water and dissolve in the boiling water, add the strawberries and juice of lemon, mold in individual molds, being careful not to break the berries. When cold, turn out and cover each with a heaping tablespoonful of whipped cream, 1 cupful of cream, 1⁄4 cupful of sugar, flavor if you like. ”

“ Put in stock pot two pounds of chopped knuckle of veal, and two quarts of cold water, let it come to a boil slowly, then set on back of range, add a stalk of celery, a small pepper, one onion quartered, heaping teaspoonful of salt, simmer four hours, strain and remove all fat, have ready some small dumplings, add them to broth, return to fire and boil fifteen minutes. The dumplings are made as follows: 1⁄2 pound sifted flour, add scant teaspoonful salt, a teaspoonful baking powder and 1⁄2 pint of milk. Work into dough and make into little balls. ”

“ At the end of an hour and a half, an eight-pound joint, if a good thick one, will be cooked; but, if a thin joint, a much shorter time is required.
To make the Yorkshire pudding: Beat thoroughly 5 eggs, add to them a teaspoonful of salt, a pint of milk and a teaspoonful of lemon juice. Sift together two teaspoonsful of baking powder and three half pints of flour. Add the egg mixture gradually and make a stiff batter. Put it in the pan, not under, but beside the beef. [A Yorkshire matron suggests the addition of lemon juice to correct the two frequent ill-effects of so rich a dish.] ”

“ Have a dozen good-sized onions rather coarsely sliced. Take a suitable kettle and put in a layer of sliced tomatoes, then of onions, and between each layer sprinkle the following spices: 6 red peppers chopped coarsely, 1 cup of sugar, 1 tablespoonful each of ground cinnamon, ground allspice and mustard, 1 teaspoonful of cloves. Pour over 3 pints good vinegar, or enough to completely cover them, boil until tender. If the flavor of onions is objectionable the pickle is equally good without them. ”

“ From that day to this women have vied with one another for pre-eminence in culinary art. Now any man will tell you that in this art, there has been vouchsafed to some a greater measure of perfection than to others. ”

“ Boil 1⁄2 pint of rice in 1 pint of milk, whip into the hot rice 2 ounces of butter, 2 ounces of sugar, salt and the yolks of 2 eggs. If the batter is too stiff add a bit more of milk, when cold roll into balls, dip them in beaten egg, roll in fine bread or cracker crumbs, and fry as you would doughnuts. ”

“ Secess or Southern Pie. 1 pint of milk, 1 pint of cream, 6 eggs. Line a deep dish with thin pie crust and sprinkle seeded raisins over the bottom crust. Beat the eggs light; leave out 3 whites for frosting. Add 1 small cup of sugar to the eggs, put with the cream and milk, and pour into the crust after putting in the flavor, either lemon or vanilla, and bake in the oven until custard is set. Beat the three whites, add some powdered sugar, return to the oven after putting the whites on top, until the top is a light brown. ”

“ Thin with lemon juice and cream.
Tomato Jelly. 1⁄2 can of tomatoes, 3 cloves, 1 bay leaf, 1 slice onion, 1⁄2 teaspoonful thyme, 1 teaspoonful salt, 1 teaspoonful sugar, pinch of pepper, 1⁄4 box or 1⁄2 ounce of gelatine soaked in 1⁄2 cup of water. Boil together the tomatoes, spices and onion until the tomato is soft, then add gelatine and stir until the gelatine is thoroughly mixed. Then strain and pour it into a ring-shaped mold to set. Serve with the center of the jelly-ring filled with celery cut into pieces or curled and mixed with mayonnaise. ”

“ CLUB COOKIES. 1 cupful of butter, 2 cupsful of sugar, 3 cupsful of flour, 4 eggs, 1 teaspoonful baking powder. Cream the sugar and butter, add the flour with baking powder sifted in and then add eggs well beaten. Season highly with nutmeg. Take a teaspoonful of the dough, form into a ball by rolling in the hands and press as thin as possible. Bake in a quick oven. ”

“ Sift one quart of flour, two rounding teaspoonsful of baking powder and one teaspoonful of salt into a bowl, add three teaspoonsful of cottolene and rub together until thoroughly mixed, then add sufficient milk to make a soft dough, knead slightly, roll out about half an inch thick and cut with a small biscuit cutter. Place a little apart in a greased pan and bake quickly in hot oven for fifteen or twenty minutes. ”

“ Cut a loaf of stale bread from which the crust has been removed into pieces, 21⁄2 inches thick, 21⁄2 inches wide, and 31⁄2 inches long, then with a sharp pointed knife cut a line around the inside 1⁄2 inch from the edge and carefully remove the crumbs, leaving a box with sides and bottom 1⁄2 inch in thickness. The boxes may be cut round if preferred, using two sizes of biscuit cutters. They are fried in a kettle of smoking hot lard, and should be crisp and dry and the color of amber. Serve heaping full of creamed spinach, creamed fish, chicken or asparagus tips. ”

“ In boiling sweet breads a porcelain kettle should be used and in cutting them a silver knife, as they contain an acid that acts upon iron, tin or steel and destroys much of the delicate flavor. In whatever style sweet breads are served, they should first be soaked in salt water, then plunged into boiling water to whiten and harden them. ”

“ Entrees are the middle dishes of the feast, and not the principal course, as many suppose. They are a series of dainty side dishes in the preparation of which the cook demonstrates the extent of her capabilities. Should they be prepared in a careless manner, they cloy the palate and prevent that much-abused organ from appreciating the more important dishes of the feast. ”

“ Cold drinks, as a rule, increase the feverish condition of the mouth and stomach, and so create thirst. Experience shows it to be a fact that hot drinks relieve thirst; and cool off the body when it is in an abnormally heated condition, better than ice cold drinks. ”

“ Fill a small buttered pan with the mixture and steam over boiling water for an hour. Break in cakes with a fork and put in hot dish and cover with any kind of gravy. This is especially good served on platter with fricasseed chicken.
C. S. C.
Cream Fritters, (Very Nice) . 1 cup of cream, 5 eggs (whites only) , 2 full cups prepared flour, 1 saltspoonful of nutmeg, 1 pinch of salt. Stir white of eggs into the cream in turn with flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be thick (rather) . ”

“ Molasses Candy. 1 tablespoonful of butter, 3 cupsful of molasses, 1 teaspoonful of soda. Melt the butter in a spider, pour in the molasses, boil until crisp, stir in soda, pour into buttered plates, and when cool pull. If butter is melted first the candy seldom boils over. This recipe requires very little boiling. ”

“ People usually hurry soups too much, but in this case “haste certainly makes waste.” The water should be cold when the meat is put in, and it should be thoroughly skimmed as soon as it boils, kept closely covered and carefully strained when done. ”

“ Do not let boil quickly that the stock be not wasted and preserve its color. Strain through a fine hair sieve or cloth and set away until cold, then remove the fat that has formed on top and it will be ready for use. ”

“ Remove the pan to the back of the range; take out a gill of the liquid, and add to it the beaten yolks of three eggs. Pour this over the contents of the sauce pan, let it stand a few minutes longer. Serve. Garnish the dish with slices of lemon, triangular croutons and sprigs of parsley.
E. G. R.
Stuffed Tenderloin. Use 4 tenderloins, have them laid open, not cut in two. Make stuffing same as for turkey. Bind two tenderloins together with stuffing between. Season with salt and pepper. Fill the pan almost half full of water, bake 21⁄2 hours, baste frequently. Make gravy. ”