1. food and drink
2. desserts and baking

OVERS
LEFT
H"yiv
palatable and
into
MRS
By
^{rector
and
New
and
valuable
and
T
S
of ThiUdetphU
Author
of
Salads,
'various
Published
ARNOLD
many
recipes
RORER
Cooking School
'Hirer's Cook
Mrs
Canning
other
at
some
'whole-
With
dishes^
nezu
them
transform
to
and
^oforks
'Book
'Preserving
on
Cookery
Philadelphia by
AND
COMPANY
Printed
Leaf
H
at
in
Buchanan
the
Sign
of
Philadelphia
and
by
the
Ivy
George
Company
M
35927
stands
economy,
of
domestic
in
no
of
the
used
ingredient
and
dish,
it
render
Admirable
left
find
their
of
overs
Economical
the
the
materials
these
used.
just
a
enough
good
steaks,
careful
rule
does
to
be
Small
and
to
however,
buying,
in
wisely
quantity
not
a
piece
there
bits
bucket.
will
left
mean
at
the
and
too
be,
over,
a
of
quantity
In
remember.
often
too
not
and
a
the
by
articles
small
a
of
digestion.
garbage
found
materials
best
individual
that
inferior
of
but
price,
cheap
the
of
draw
to
given
are
marketing
purchase
is
of
easy
vegetables
into
way
The
preparation
more
the
in
food.
each
of
flavorings
little
skill
cooking
the
in
Poverty
of
flavor
proper
first
the
as
affects
way
object
means
duties.
preparation
out
which
forethought,
ISE
market
;
ically
econom-
waste,
no
much,
roasts
in
is
and
spite of
that,
if
economically
used,
palatable,sightly
into
dishes
for the
meat
nor
should
you
chicken
for
a
steak
for
Each
and
round
a
Select
chicken
its
or
broiling,nor
for
fowl
a
for broiling.
individual
own
an
roasting,
chicken
spring
has
tender
steaks
roasting.
so-called
a
supper.
purchase
for
fricassee,a
or
so-called
Hamburg
old
and
the
stews,
shoulder
or
wholesome
lunch
for
;
soups
converted
and
day's
next
purchase
Never
price
place.
Save
stock,
for
beef, mutton,
all the
that
dishes
which
certain
for such
also
the
rib roasts, which
and
dry
from
left
and
PVench
chops
piece
every
general
plate
bits that
; the
from
of the
the
game
and
been
taken
poultry.
be
from
used.
the
of
After
pot is
the
tasteless
are
taken
that
bone
is
sirloin steak
left on
carcass
carving plate
Into
from
ends
in
and
stock
become
; the
the
will also
would
if roasted
the
on
tough
the
boiled.
a
as
meat
and
boiled
are
well
the
table,
vegetables are
"
as
left in
meats
this storehouse
will go
game,
the
on
in which
water
or
are
whether
bone,
every
poultry
juices
carving
"
be
may
all
the
sorts
meat
roast, these
;
the
of
has
bones
STOCK
In
all
good
demand
stock.
in
for
Brown
fact,
better
all
meat
without
there
is
without
to
Saturday, Sunday
and
veal
beef,
bones
makes
one
brown.
If
them
all
them
put
slowly
the
in
the
to
kettle
where
the
least
three
which
you
bay leaf, a
seed,
in
the
back
stock
may
hours,
have
few
and
then
and
simmer
gently
strain.
Tuesdays
carrot
for
and
other
the
cold
put
bones,
large
a
bring
water,
skim.
Push
part of the
simmer
an
cut
another
or
stove
for
onion
twelve
at
into
cloves,
a
;
lot ;
small
of
celery tops,
a
Chicken
the
is
add
stuck
on
another
bottom
with
beinsr
collected
Crack
boiling point
to
for
stock,
together.
penny,
kept together
quantity
kettle, cover
soup
be
ham
the
a
Monday.
white
a
of
bones
may
and
mutton
water,
household
cost
and
sauce,
than
every
the
of
pint
a
whatever
Save
stant
con-
a
decidedly
stock
excuse
it.
or
are
additional
no
is
tomato
sauces,
comes
the
pint
and
from
it
as
half
a
sauce
made
and
there
cooking
a
little celery
into
slices ;
hour
Saturdays
and
are
the
S
LEFT
best
the
for
days
days
OILERS
making stock, as they
which
on
have
you
fires,Tuesdays
for
Saturdays
this
way
you
heat
and
time.
In
pint of
will
making
tomato
tomatoes
add
instead
of
water
tinuous
long, con-
ironingpurposes,
bread
baking;
economize
in
coal,
to
each
soup,
stock
the
simply heated, nicely seasoned
clear soup.
as
rice
a
macaroni,
or
macaroni
In
the
By adding
where
soups,
perhaps better, results.
of
stock
the
same
quantityof
less
a
If
beans
cooked, this
in which
the
whole
a
dishes
in
or
may
mutton
reduced
boiling,strained
and
then
and
in the end
more
place
has
using a
soon
are
be
celery
tasty
more
cabbage
or
water
beef
much
One
is used
stock
peas,
of water,
cost.
that all made-over
where
the
pintof water,
a
takes
instance, in
pint of milk, having
a
at
soup
or
gives equal,
cover
instead
of
quart instead
only
rice
a
stock
For
celery soup,
cold
use
used
littlecooked
of water, less milk
place
with
and
will have
you
be
may
soup.
cream
cream
a
in
this stock
pint of
a
or
;
for
are
learns
savory
of
are
added
been
carefullyby
put aside for
water.
being
to
that
boiled,
rapid
use.
MEAT
MEAT
As
for such
kibbce,
for
or
hide
spend
If
on
money
shin
leg and
is not
however,
left over
into
curries
again
a
beef
beef
that
the
has
been
nary
ordi-
cient
suffi-
always
All
tea, tasteless
and
pressed meat,
where
the
dailystock.
from
for
to
This,
parts.
in
are
for
into
here
for soup,
better
over
dish
nice
Remember,
the
or
of
looks.
nicelyseasoned
be
it is,may
is used
occasion
meat
there
left
bones
roasts
ugliness
necessary
family, as
meat
good
the
are
balls,
sauce
a
no
purchases
one
before
ragouts, pot
where
have
We
the dish.
used
steaks, curry
inferiorityand
the
ishment,
nour-
be
chopped
are
stews,
dishes
various
less
should
"
Hamburg
cooking, as
to
that
dishes
for all
and
is less
meat
not
"
the demand
inferior because
but
other
pieces
contain
they
inferior because
it
all left
into
over
and
food,
save
inferior
so-called
The
dishes.
of
to
them
work
and
overs
housewife
the
costly
most
articles
all
of
extravagant
behooves
the
is
meat
lunch
the
drawn
or
as
made
giving
supper.
flavoring of
out
into
the
LEFT
lo
water,
flavor
decided
dish
Cold
mutton
hashed
with
with
casserole,
beef
with
a
ragouts,
brown
in
bear
served
dark
The
with
white
or
yellow
tomato
of
the
;
sauces.
steak, if broiled,
rump
possiblybe eaten,
them
Cut
them
and
put them
difficult
off before
steaks, curry
making
sauces
tops of the sirloin steak, the
end
renders
to
will be
meats
or
with
is well
white
coarse
cannot
dish
that
with brown
made
will be
It
sauce.
and
sauce
of
form
served
be
mind
meats
tough
guest. Spiced
they
some
tomato
or
enough
horseradish
or
all
timbale;
handsome
If warm,
into
mutton,
Diode, may
la
a
cream
aspic jelly.
made
choicest
the
place before
sauce,
barbacued
sightlydishes, quite
as
tomato
macaroni
or
pilau,
into
sauce,
caper
escalloped mutton,
into
tomato
or
be made
may
toast
on
hashed
cold
served
chosen.
are
meats,
this
For
palatable.
Worcestershire
either
sauce,
to
make
to
curries, pressed meats,
reason,
with
added
be
must
the made-over
tea, another
beef
making
in
as
OVERS
a
new
aside
the
to
as
of
use
dry
heat
mastication.
steak
balls,timbale
and
the
for
or
sightlydish
is
broiled,
Hamburg
cannelon,
from
that
MEAT
which
II
otherwise
would
have
thrown
been
away.
If you
the
boiled, after
chip
the
and
made
the
A
will
these
beans,
aside
in
and
half
than
a
month.
water
in
saved
which
alone
Crecy
soup
a
without
of
flavor
of
The
butter,
has
day
a
of
for
cabbage,
been
makes
addition
should
next
the
to
water
is boiled
the
that
the
string
as
plain
used
of
beefs
stock-making.
and
; the
leg
barley, put
or
cabbage
carrot
in
place
a
fresh
a
or
macaroni
for
bones
boil
you
lars,
dol-
utilityof
the
vegetables
in
which
two
or
in
such
ham.
pot.
price
less
rice,
chopped
grinder,
a
in which
use
be
is
that
bone
stock
or
zled
friz-
beef
deviled
or
the
and
its
save
peas,
the
browned
dollar
or
cover
with
a
the
chicken, turkey
tongue,
soup
into
water
mutton,
a
bone
scraps
The
be
potted
off,
for
frizzled
sliced,will
be
apiece
taken
are
around
chopper
but
had
pieces
as
into
meat
costs
it
bits
possibly
Throw
tender
making
The
made.
cannot
slices
even
remaining
ham,
have
and
ham,
use
slightly
delightful
meat.
LEFT
12
OVERS
BEEF-UNCOOKED
of
The
uncooked
beef
may
tough
made
be
following dishes
bits
into
pieces
or
of the
any
:
Kibbee
uncooked
Chop
put it twice
onion,
a
through
allow
pound,
tough
a
meat
tablespoonful
a
half cup
a
dash
of toasted
Form
into balls about
stand
in
baking
a
strained
tomatoes,
bake
and
three
the
a
four
of
must
we
be
onion
and
much
so
will
eaten
weak
even
half
a
If
times.
increased
pint of
ter,
but-
ing
bastthan
more
gredients
in-
accordingly.
Steaks
steaks
Hamburg
rich in
very
to
modify them,
be
that
Put
they
twice
are
ter,
fattymat-
wholesome
by dyspepticsor
digestion.
egg,
used, all the
is
meat
genuine
too
an
tablespoonfulof
Hamburg
The
piiionnuts.
size of
add
pan,
of pepper,
slowly thirtyminutes,
or
pound
in
grated
tablespoonfulof chopped parsley,
a
and
rich
of
fine ;
each
To
grinder.
teaspoonfulof salt,just a
one
veiy
;
be
may
persons
so
with
through
a
UNCOOKED
BEEF"
chopper
meat
or
this
celery seed,
being
the
thick
the
centre
broiled
over
in
Hghts
into
dropped
may
be
iron
pan.
As
side, turn
and
brown
an
inch
steaks
are
quickly
the
thick,
to
hot
send
and
pepper,
dish ;
If
sauce.
the
they
they
add
the
butter
cup
strained
a
have
of
tomatoes.
brown
a
pour
over
a
over
table-
in which
the pan
into
very
tomato
or
put
oven,
tablespoonfulof
stock,
and
a
When
teaspoonfulof salt,a
and
and
a
cooked
been
cooked, add
were
flour, a half
of
in
fire, or
spoonful of
with
on
put
with
Dust
table
the
to
An
them
little butter
a
take
brown
allow
minutes.
serve
or
will
it
fire,then
and
oven
with
salt, season
If the
is to
hot
a
five
for
cook
one
on
perfectcooking.
over
the
in
pan
they
other.
the
exceedingly satisfactory
way
them
be
the
under
browned
as
for
minutes
eight
are
thoroughly heated
a
soon
now
may
broiler,or
gas
your
sides
and
fire,or
clear
a
cakes,
even
These
thickness.
same
gas
into
that
sure
half
a
a
Form
onion.
of
pound
teaspoonfulof
teaspoonful of grated
allow
meat
each
To
steaks
of
ends
tough
the
round.
bits of the
13
dash
the steaks.
half cup
boiling,
of pepper,
LEFT
14
OVERS
Cannelon
Put
twice
of
pound
one
the
meat
meat,
season
through
tough
dash
teaspoonful of salt, a
and, if
into
long.
Roll
paper,
put it in
quick
oven
this
baking
plaintomato
tough
a
three
butter
pieces of
of
into cubes
around
cracklings.
the
Dust
uncooked
Put
inch.
one
rendered
when
;
into
suet
out,
bits
into
the
hot
the
meat
to
the fat in the pan
of flour ; mix,
add
a
until
shake
suet, and
one
of
meat
them
stock, stir
until
of salt,a
bay leaf,slice
brown.
add
side, and
to
tablespoonful
second
one
a
remove
tablespoonfulof flour,throw
a
Draw
the
Stew
left-over
meat
with
the
four
or
pour
couple of tablespoonfulsof
the
a
sauce.
any
saucepan
in
done, carefullyremove
Brown
Cut
oiled
bake
pan,
a
six
and
pieceof
a
or
it into
in diameter
dish the cannelon, and
paper,
seed
chopped
form
and
this in
melted
When
times.
; take
a
pepper,
thirty minutes, basting
with
paper
a
of
celery
inches
four
with
little
hands,
your
roll about
inches
a
celery top
chopped
meat
hke,
you
chopper
pint of
boiling,add
a
water
or
teaspoonful
of onion,
a
tea-
UNCOOKED
BEEF"
spoonfulof browning
tender,
about
hour
an
proportionsgiven
This
of beef.
of
border
a
add
powder
spoonfulsover
the
minutes
the
or
a
smooth
for
paste,
mix, and
beaten
with
and
cook
in
Serve
recipeis for
in
with
one
ten
a
bits of
moment
one
eggs
pan
tomato
pound
of
cup
rub
to
quarter of
a
half
a
a
a
tea-
of pepper
carefullythe
moderate
a
the
a
meat,
dash
a
of two
stand
minutes.
tough
the
to
stir in
cups,
cover
will fall.
and
tomatoes
salt and
whites
add
drop by
;
together for
season
then
and
ten
teaspoonful of celery seed,
spoonful of
of baking
during
left-over
; add
crumbs
bread
If
Timbale
Cook
strained
gillof
in
bowl,
a
one
moisten
dumplings
fine any
beef.
lean
flour into
cover
Beef
Chop
pound
one
dumplings.
cook
lift the
not
The
top of the stew,
and
;
is
plain,or
salt and
just
to
Do
the meat
thoroughly
sufficient milk
the saucepan
for
pint of
a
mix
;
are
with
teaspoonfulof
a
a
be served
rice,or
bouquet
half.
and
here
may
dumplings, put
kitchen
or
gentlyuntil
simmer
and
cover
15
; fillinto
;
welltard
cus-
of
boiling water,
oven
utes.
twenty minsauce.
of beef.
This
i6
LEFT
OVERS
BEEF"
COOKED
Ragout
Cut
beef
of
cubes
into
quart of this allow
the butter
Rub
the
spoonful of
onion
browning
kitchen
of
stock.
pint of
together,add
boiling;
add
table-
a
juice,a teaspoonfulof
bouquet,
ful
teaspoon-
a
tablespoonful of
until
heated
a
flour
; stand
meat
of the stove
on
a
tomato
tablespoonfulchopped parsley;
a
the
add
or
salt, a
catsup,
and
stir until
stock,
each
; to
tablespoonfulsof
two
and
roasted
or
inch
one
of flour
butter, two
boiled
cold
pieces of
the back
over
thoroughly
hot
serve
;
plattergarnished with
pieces
of
toasted
bread.
olives, mushrooms,
left-over
part
chopped truffle,
may
be
gular
trian-
A
or
few
even
a
meat
to
added.
Bresleau
sufficient cold
Chop
make
of salt and
of
or
water,
quarter of
a
Put
pepper.
crumbs
it with
pint,season
one
two
and
a
cooked
a
half
a
cup
a
ful
teaspoon-
teaspoonful
of
stock
tablespoonfuls of
bread
tablespoonful of
butter
COOKED
BEEF"
over
the
meat
; take
custard
half filled with
pan
in
bake
and
Beef
with
tomato
make
pint ;
one
of
cayenne,
of
pepper,
add
it
to
and
and
two
them
to
smooth
cool.
hot
milk,
thick
with
it the
Dip
served
in
butter
flour, add
; take
meat,
one
fire.
the
from
and
turn
into
add
egg,
to
water, and
warm
have
the
out
quettes.
cro-
it
a
beat
the croquettes first into this,
roll them
them
nutmeg.
over
cold, form
tablespoonful of
then
of
stir until you
paste
When
Beat
again.
teaspoonful
a
tablespoonfulof
one
dash
juice,a
tablespoonfuls of
the
fire ; mix
of milk
to
teaspoonful
a
grating
a
pint
together
of
quarter
a
half
a
to
sauce
beef
cooked
cold
of salt,teaspoonfulof onion
a
or
Croquettes
sufficient
Chop
Rub
a
Bechamel.
sauce
Put
fifteen
oven
serve
;
in
them
boiling water,
moderate
a
twenty minutes
or
stand
fully
care-
this in
Put
eggs.
cups,
it the
to
stir in
the fire and
from
well-beaten
greased
baking
hot, add
fire ; when
two
17
in bread
smoking
hot
plainor with
crumbs,
fat.
They
tomato
sauce.
and
fry
may
be
LEFT
i8
allow
inch.
fuls of flour, two
of
spoonfuls
flour into
the
them
to
the
Cover
with
of
the
suet, then
a
dusting of
and,
if
juice;
onion
quantity
of
and
salt
few
put
the
batter, and
over
of
remaining
bake
hour
an
oven
per,
pep-
drops
the
now
moderately quick
chopped
the
like, a
the
in
batter, put
sprinkleover
dish
baking
a
bits of steak,
you
to
gradually
add
of
bottom
layer
a
add
perfectly smooth.
make
flour ;
the
the
Put
the eggs,
then
milk,
table-
two
suet.
; beat
bowl
a
tablespoon-
six
and
chopped
these
of
pint
eggs,
of
cubes
into
each
To
pint of milk,
half
a
steak
cooked
cold
half
a
Pudding
Steak
Beef
Cut
OVERS
in
a
and
a
half.
Dumplings
Potato
Take
any
chopped
salt, pepper,
To
each
of
melted
use
may
;
them
cold
pint
allow
For
left-over
cold
over
If potatoes
add
a
the
crust
mashed
Httle
milk
the fire until smooth
are
meat,
with
parsley or celery.
two
tablespoonfuls
butter.
if so,
cooked
carefully
fine, season
them
chop
pieces of
boiled
for the
you
toes
potaand
and
stir
hot.
purpose,
LEFT
20
the fire,add
from
sauce
OVERS
salt,a dash
of
two
Reheat
eggs.
strain
for
sufficient
salt,and
Beat
them
stir into
this
until
beat
two
half
a
it
to
of
smooth,
water
half cups
three
about
minutes,
and
paper,
in
napkin, or
dish
a
Beef
Minced
Take
bones
that
of
the
a
would
dishes, chop
pint,allow
one
roast,
be
not
hot
or
this
fat ; cook
brown
on
on
folded
a
tomato
sauce.
Toast
between
the
little bits
any
serviceable
in
other
fine, and
to
each
them
tablespoonfulof butter,
one
of flour and
on
from
meat
rib
with
flour,
Drop
drain
either
serve
of
;
teaspoonfulof
a
by spoonfulsinto smoking
stock
or
the meat.
and
light,add
until
add
to
teaspoonful of
a
of
a
beef
teaspoonfulof
a
eggs
and
baking powder
once.
cooked
cold
pint
one
at
serve
quarter
a
pepper.
to
add
pint;
one
instant,
an
Fritters
Beef
make
just
of
yolks
mixture, dust with
meat
chopped parsley,and
Chop
the
and
pepper
the
over
teaspoonful of
a
a
half
pintof
tomatoes
or
COOKED
BEEF"
stock.
the butter
Mix
the
add
then
; when
stock
the
of
and
hot,
the
and
over
hot
serve
on
of
Barbacue
Cut
Put
sherry ;
your
stir until hot ;
a
is
and
hot,
smoking
This
table.
be made
two
sHces
send
at
chating
of
shake
saucepan,
the
once
nice
dish.
beef
the
to
made
This
by omitting the sherry
using a teaspoonfulof
a
the
exceedingly
a
into
tablespoon-
minute, until
from
served
dish may
is
beef
saucepan
drop
the
occasionallyfor
teaspoonfulof
Worcestershire
mushroom
catsup
tablespoonfulsof stock.
two
Salt
Cold
made
of
tablespoonfulsof
two
beef into this, cover
and
until
Beef
boiled
or
into
fuls of catsup and
sauce,
pepper.
water
tablespoonfulsof butter, two
and
a
squares
Cold
cold-roasted
slices.
and
and
meat,
salt
or
bread.
toasted
thin
together,
strained
add
boiHng
mixture
smoking
flour
and
tomatoes
palatableseasoning
Stand
21
cooked
into
hash.
Beef
corned
Chop
beef
is best
sufficient
to
LEFT
22
make
together,
two
spoonful
and
juice
black
the
of
boiling
mix
stock,
of
point.
Serve
Hash
No.
table-
a
of
Stir
the
pan,
sauce-
onion
of
teaspoonful
a
pepper.
until
the
a
teaspoonful
quarter
constantly
tity
quan-
into
of
pint
white
or
them
butter,
a
same
potatoes;
put
half
add
and
boiled
cold
the
Chop
pint.
one
of
OILERS
carefully
reaches
mixture
at
tered
but-
on
once
toast.
Chop
beef
to
quantity
the
add
just
two
turn
dish
and
minutes.
cold
boiled
Put
add
pint
one
well
eggs
the
bake
in
them
of
into
stock
a
a
;
quick
oven
simmer
of
a
mix
ing
stew-
the
dash
into
;
a
from
beaten,
mixture
same
potatoes
take
moment;
a
corned
the
chop
pint;
a
together.
two
pan,
for
of
cooked
cold
enough
make
2
fire,
per;
pep-
baking
twenty
MUTT
UNCOOKED
OhI"
23
MUTTON-UNCOOKED
Tough
used
and
for
almost
or
that
uncooked
beef.
uncooked
scrap
than
twice
season
the
size
of
an
and
English
them
until
from
a
add
half
until
into
Put
a
saucepan;
add
a
used
to
of
stock
this
pour
of rice.
in the
Cocoanut
place of
stock.
the
teaspoonfulof
; stir
over
milk
and
carefully
the
slowly for twenty minutes,
of lemon
tablespoonfuls
juiceand
border
Lift
and
saucepan,
cook
a
the
two
carefullybrowned.
pan
pint
boiling;
;
and
tablespoonfulof flour,mix
curry,
a
used.
littleballs
walnut.
butter
the
the
in
butter
beef, we
the balls into the butter,
hot, throw
shake
of
salt,pepper
into
Form
of
tablespoonfuls
when
piecesof
Balls
with
meat
juice.
onion
serve
pieces of tough uncooked
through the meat chopper
any
mutton
fact,in
seeing them
to
Curry
Put
in
fewer
Having
less accustomed
ing
for stuff-
or
would
one
mutton
per
chop-
meat
plant ;
egg
way
any
balls
curry
for tomatoes
are
mutton
put twice through the
be
may
uncooked
of
pieces
balls,
add
serve
may
two
in
be
LEFT
24
OVERS
MUTTON-COOKED
While
when
meats,
used
use
in
many
with
agreeable
and
Capers
other
than
mutton
be
would
you
slightflavoringof mint,
a
any
veal.
or
red
it may
in which
ways
the
to
carefullycooked
chicken
with
belongs
mutton
tomato,
more
are
with
almost
meats.
Bobotee
sufficient cold
Chop
make
butter
Put
pint.
a
and
; stir until the
then
four
add
half
a
pint of
about
five minutes
fine
the
on
powder,
and
three
eggs
meat,
then
add
stock
until
the
first with
sprinkle over
juice and
while
you
blanch
Add
a
whole
clove
and
curry
Beat
into
the
the
pan.
sauce-
baking
garlic, then
tablespoonfulof
put here
and
salt.
into the
of
for
these to
them
of
and
stove
teaspoonfulof
bottom
a
pan
sauce-
crumbs.
of the
light,stir
the
turn
Rub
bread
teaspoonfulof
a
a
milk
or
back
a
to
brown;
slightly
almonds.
dozen
a
the meat, then
dish
is
tablespoonfuls of
this
chop
sliced into
onion
Stand
mutton
tablespoonfulsof
two
onion
one
boiled
there
a
lemon
few
bits
MUTTON"
butter
of
bake
in
Serve
and
put
;
in the
it
mixture,
in
and
minutes.
twenty
oven
dish
with
25
this the
on
quick
a
pass
COOKED
v/hich
it is
plainboiled
rice.
baked,
Boudins
sufficient
Chop
make
to
tablespoonfulof
When
hot, take
and
meat
three
teaspoonfulof
the
Put
stand
cups,
with
with
the
fifteen to
cups
may
dusted
be
a
of
pepper.
greased
custard
half
pan
cook
in
The
garnished
or
the
; add
filled
ate
moder-
a
twenty minutes.
capers,
fire.
fire,add
dash
a
Bechamel.
sauce
and
the
beaten
baking
and
of stock,
over
well
into
a
mutton
crumbs
the
salt and
in
mushrooms,
or
butter
eggs
boilingwater,
oven
bread
from
mixture
cooked
half cup
a
tablespoonfulsof
two
a
Put
pint.
a
cold
Serve
bottom
with
of
chopped
chopped
truffles,
thickly v/ith chopped parsley.
Klopps
sufficient cold
Chop
make
bread
to
pint;
a
crumbs
bind
the
spoonful
of
add
and
whole
salt
to
boiled
it
a
mutton
half
pint
sufficient white
together ;
and
a
dash
to
add
of
of
of egg
a
tea-
white
26
LEFT
into balls the size of
Form
pepper.
into
walnuts; drop
water
fire where
cook
it cannot
the
or
dish,pour
oyster
cream
them
and
peas
of
boiling
side
of the
five
for
will
they
Lift,drain
heated
English
possibly boil, and
done
When
the surface.
a
one
klopps slowly
minutes.
to
kettle
a
kettle to
the
pull
;
OVERS
six
or
float
carefully,
put
over
on
celery
cream
and
sauce,
on
with
serve
rice.
boiled
^^
Put
one
two
of
of curry
into
is
until the onion
clove
and
a
mutton
add
juice,and
has
been
pour
make
one
a
slowly
; add
teaspoonful
half
a
milk
cocoanut
quart
into
once
with
with
;
stir
cold
oughly,
thorlemon
platterthat
boiled
rice.
Anchovy
sufficient cold
pint; mash
a
meric
tur-
pint
of
chopped fine ; heat
tablespoonfulof
at
and
teaspoonfulof
one
garnished
flutton
Chop
a
thoroughly, add
boiling,add
cooked
cook
pan;
perfectlytender
of stock, or, better
until
a
garlicmashed,
powder
; mix
butter
of
tablespoonfuls
sliced onion
one
flutton
of
Curry
boiled
mutton
to
fine three anchovies.
28
LEFT
OVERS
Mutton
Any
pieces
mutton
for
of
be
may
time
leaves,
with
or
and
dressing
Where
celery,
asparagus
giving
be
may
be
may
obtained,
washed,
drained
with
with
the
a
bunch
caperSo
of
and
mutton
have
of
cress,
lettuce
and
paniment.
accom-
be
the
to
the
naise
mayonbe
may
filled into
and
and
peeled
Stand
leaves
garnish
;
drained,
be
been
out.
ton
mut-
garnish
a
added
the
or
scooped
little nest
the
cannot
may
mayonnaise
centres
as
fresh
canned
agreeable
with
that
tomatoes
it
it is mixed
dressing,
mixed
peas
again,
before
with
asparagus
of
been
other
or
mixed
served
can
a
has
procured,
exceedingly
an
with
cover
capers.
lettuce
Where
mutton
of
season
;
w^hich
to
be
cannot
greens
or
and
ing
serv-
lettuce
on
green
pepper,
used
At
neatly
tablespoonful
a
and
salad.
this
boiled
or
dice
accessible
any
mayonnaise
into
mutton
arrange
salt
added
cold-roasted
cut
ordinary
an
Salad
the
each
or
top
on
on
with
a
UNCOOKED
CHICKEN"
29
CHICKEN-UNCOOKED
In
select
chicken
purchasinga
large
a
has
After the chicken
not
at
remove
uncooked
is used
meat
be
may
utilized for boudins,
and
once
fowl.
old
an
dark
The
for timbales.
timbale,
drawn,
been
meat, which
the white
cooked
but
one,
for
hash,
croquettes, salad, cecils,creamed
served on toast with sauce
Bordelaise,
or
or
used
chafing dish
in
you
preferto
and
use
devil
it raw,
use
if
Or
day.
next
the
legs
for soup.
the bones
Timbale
of
a
chicken
until
white
milk
when
perfecdy smooth.
over
crumbs
the
side of
Put
and
fire;
meat
until
a
bowl
of
cup
of
half cup
a
stir
of
a
one
half
a
the back
against the
spoon
bread
weigh
it with
rub
white
should
; this
Then
pound.
wooden
uncooked
fine the
Chop
boiling;
cold, rub this thoroughly with the
meat, and
flour sieve.
beaten
through an ordinary
the wellStir into it carefully
it
press
of
whites
five
spoonfulof salt,a
fillinto
greased
baking
pan
of
oiled paper, and
eggs,
dash
of white
timbale
cups,
boilingwater,
bake
in
add
a
a
tea-
pepper
stand
cover
moderate
in
;
a
with
oven
LEFT
30
OVERS
fifteen to twenty minutes.
the
of
cups
The
be
may
with
garnished
truffle,chopped
chopped
bottoms
mushrooms,
chopped parsley,or nicelycooked
Serve
peas.
with
plaincream
with
creamed
of the
hold
the
in
cooked
Deviled
almonds,
half
of
from
toasted
with
Stuff
butter.
v/hich
table-
two
this into the
taken
have
you
dash
a
bones, tie the legstop
and
bottom
to
Place
the
bones
from
in the
carcass
cover
water
legs on
stuning.
of the chicken
with
cold
reaches
half
a
chopped
salt and
moisten
;
the
tablespoonfulof parsley,
a
spoonfulsof
spaces
twelve
add
teaspoonful of
cayenne
To
tablespoonfulsof
two
pinon nuts,
manner.
from
chicken.
crumbs
of bread
cup
be
Legs
the bones
uncooked
to
top
will then
usual
Chicken
Carefullyremove
an
the
over
in the
served
put enough
;
mixture
filled
centres
stuffing;they
and
legs of
the
lined
be
may
mushrooms
timbale
a
accompaniment.
molds
timbalc
either
mushroom
cream
a
this mixture, and
with
a
timbales
the usual
are
the
Or
or
sauce
Peas
sauce.
the
green
in the soup
water,
and
the
keep
the
kettle,
when
the
boiling point place
top of the
bones
and
cook
the
con-
CHICKEN"
tinuouslyfor
hot
served
UNCOOKED
fine the
chopped
blanched
and
raw
into balls the
these
Arrange
of
the
over
with
cover
saucepan,
slice of onion
leaf,a
half
hour
drain, saving the
the balls
the
around
a
a
of
row
small
of stock
a
saucepan
in which
stir until
yolk
the
boiling,take
of
one
Qg^
tablespoonfulsof
of
strain this
;
over
salt
cream
and
a
bay
a
; cook
an
Dish
platter,put
a
potato bullets,
trianglesof
tablespoonfulof
flour into
the
edge
add
stock.
of
centre
of that
outside
Put
the
in
of
three-quarters of
a
;
form
walnut.
of carrot
and
and
bottom
stock,
slowly
to
dozen
and
English
an
of
table-
almonds
thoroughly
size
finely
a
pepper,
finelychopped
; mix
egg
of
can
parsley, a
chopped
over
teaspoonful
a
teaspoonfulof
of
spoonful
one
half
a
left
meat
mushrooms,
half
salt,a
Balls
dark
timbales, add
into
cut
aspic.
Chicken
English
from
with
be
may
cold,
or
sauce,
garnished
Chop
They
hours.
two
with
thin slices
Zi
and
butter
mix,
add
balls
a
dash
the balls and
half
pint
cooked,
the fire,add
with
beaten
; add
of
one
were
from
toast.
a
two
half teaspoonful
of
serve.
pepper;
LEFT
32
OVERS
CHICKEN-COOKED
The
be
may
or
remains
of cold chicken
used
in
preciselythe
made
into
rule
same
as
evening
an
With
of
mayonnaise
ery,
of cel-
Meat
croquettes
forms
pyramid
into
made
turkey
or
luncheon
dish.
with
half
flour
pint of
to
each
fire until
water
to
the milk
salt and
allow
of
flour
and
the butter
and
the
sauce,
for fifteen minutes.
a
over
the
a
of pepper,
stir
The
one
with
meat
dash
and
the
pint
the milk, stir
boiling,season
teaspoonfulof
add
Rub
all the
Chop
dishes.
milk.
together,add
be
of chicken
tablespoonfulof butter, one
a
into
made
tastiest of
of the
fine,and
peas.
Toast
on
chicken
warmed-over
be
may
however,
may,
Hash
one
For
exceedingly nice.
also
are
make
cooked
usually
they
;
they
cylinders. Boudins
is
chicken
they
are
Creamed
This
of tomato,
entertainment
garnished
simply
ner,
man-
croquettes.
extremely good
an
same
for beef
mayonnaise
or
turkey
croquettes, using the
accompaniment
an
or
over
hot
flavoring
CHICKEN"
be
may
COOKED
nicely toasted
may
you
poached
this
Heap
plain.
it is
bread,
four
or
if you
or,
truffle ; but
chopped
good
three
changed by adding
chopped mushrooms,
a
33
have
it,
exceedingly
on
of
squares
serve
at
garnish the tops
with
or
once,
carefully
eggs.
Casserole
Wash
half cup
a
boil
boiling water,
drain, add
of rice ; throw
for
half
a
salt
and
until
stir
pepper;
thick
smooth
to
this
mixture
a
of
pint
space
in
mixture,
stand
and
to
the
bake
the
in
as
sauce,
rice
put
cups
sauce
garnished
cups,
half inch with
a
plain
milk
in
a
pan
moderate
a
heated
and
with
with
of
green
this
the
cream
of
rice,
boilingwater,
oven
for twenty
Turn
these
dish,
serve.
add
Fill
covering
a
twenty-five minutes.
cream
a
chicken.
over
cups
a
custard
make
;
rather
a
preceding recipe,and
the
on
teaspoonful of
have
depth of
table-
a
teaspoonfulof
a
you
seasoned
in
milk,
paste. Brush
line them
rice
of
quarter
a
of
level
spoonful of butter, a
minutes,
twenty
cup
it into
pour
They
peas,
fully
care-
around
may
mushrooms
be
LEFT
34
or
OVERS
While
truffles.
economical
this is
exceedingly
an
dish it is at the
time
same
an
elegantone.
Hash
Indian
fine
Chop
sufficient
duck, chicken,
Cut
pint.
thin
very
fine
turkey
or
slices.
in
of butter
a
Pare,
Put
; toss
add
not
more
than
of
powdered
and
chop
the
add
until
onion
into
tablespoonfuls
saucepan,
the
apple
then
brown,
eighth of
an
one
onion
core,
two
and
spoonful
make
to
good-sized
a
apple.
one
cold-roasted
a
mace,
tea-
a
half
tea-
spoonful of salt,a teaspoonfulof curry
powder, a tablespoonfulof flour,a teaspoonful of sugar ; mix and add a half
pint
of stock
meat,
stir
then
stand
water
or
constantlyuntil smoking hot,
hot
over
closely for twenty
tablespoonfulsof
in
a
water,
juice
Terrapin
or
a
Pieces of cold-roasted
or
duck
or
may
a
Add
minutes.
lemon
covering
and
two
serve
of rice.
border
Mock
the
add
now
;
la
be
used
Newburg.
la
Newburg
chicken, turkey
for
making
Cut
the
pin
terra-
meat
36
LEFT
OVERS
equal quantity of
canned
mushrooms
for
pint of
cold
instance,to
add
one
one
of
can
in
a
then
add
stock
two
tablespoonfulsof
the
yolks
four
of
thick
eggs
;
white
this
of
carefullyuntil
it is
remember
that
the
Serve
egg.
either
with
in
of
is also
of
very
cold
fine; to
each
dish
This
bread.
pates,
muffin
chicken
or
cases.
chopped
into
mix,
and
and
or
turkey
half
can
fine.
Put
one
two
of
flour
pint allow
butter
saucepan,
curdle
Cutlets
tablespoonfulof
a
;
garnished
or
in bread
cooked
of mushrooms
rice
in chicken
Chicken
Chop
heated
heated
a
toasted
served
be served
it may
celery
watching
w^ater,
on
tea-
Stand
boiling will
this
border
a
of
thoroughly
any
squares
mixture
hot
over
the
teaspoon-
a
littleceleryseed.
just a
mixture
level
a
drops
ten
pepper,
and
strain,add
spoonful of salt,a quarter
or
chicken
cream,
mushrooms,
and
extract
browning,
(one pint)of
cups
two
ful of
of flour
two
without
two
constantlyuntil boiling,add
; stir
chicken
Put
and
butter
; mix
saucepan
chicken,
mushrooms.
of
tablespoonfuls
;
a
add
a
half
pint
CHICKEN-COOKED
of
thick take
two
mushrooms,
and
the chicken
and
yolks of
the
the fire,add
from
eggs,
smooth
When
stock.
chicken
37
a
teaspoonfulof salt,quarter of a teaspoonteaspoonful of onion
ful of pepper,
a
and
juice,a grating of nutmeg
spoonfulof chopped parsley;
the fire for
cold
when
moment
a
in
dip
be
served
or
and
to
cool
;
crumbs,
These
garnish
a
served
be
may
over
bread
fat.
hot
plain,with
they
stir
quettes,
cutlet-shapedcro-
Qgg
fry in smoking
and
table-
out
; turn
into
form
a
may
of
with
peas,
sauce
Bechamel.
Bordelaise
Duck
Portions
to
fourtablespoonfuls
allowed
stand
to
Bordelaise.
butter
Put
and
mix, add
kitchen
a
of
cut
with
the
wine,
pint,and
make
you
into
sauce
of
tablespoonful
one
into
a
saucepan
teaspoonful of browning
and
a
boiling, add
grated onion,
dash
v/hile
of flour
one
bouquet
stir until
be
may
pieces, sprinkled
convenient
about
of cold duck
a
pepper
half
half
a
pint of
;
or
stock
;
tablespoonfulof
teaspoonfulof salt,a
and,
if you
have
tablespoonfulof finely-chopped
it,a
ham
;
38
cook
LEFT
for
three
four
or
dozen
olives
boiling
garnished
A
heated.
may
of
be
added
and
duck.
olives
in
you
the
would
add
half
duck.
the
Send
triangles
a
the
until
water
stoned
;
or
and
with
few
mushrooms,
salmi
mushrooms
thoroughly
bread.
strain
and
mushrooms
over
is
minutes
fresh
canned
Stand
table
five
OVERS
ture
mix-
the
to
of
or
place
then
toasted
sliced
of
the
have
GAME
39
GAME
chopped
be
may
half
each
white
unbeaten
whole
of
then
;
tw^o
almost
little
be
may
the
half
a
filled
use
the
with
either
or
seasoning
a
this
;
into
the
plain.
cups
in
boiling
water
molds
these.
plain
chopped
twenty
oven
for
whites
cups
truffle
chopped
served
bomb-shaped
to
flour
cups
with
stand
moderate
little
sauce
or
ordinary
Fill
or
garnished
mixture,
pan
sort
molds
mushrooms,
the
and
pepper.
greased
press
;
well-beaten
powder,
a
the
mushrooms
four
and
salt
of
in
to
and
game,
^gg
stir in the
eggs,
oughly
thor-
sauce
an
a
allow
mixture
the
one
to
mortar.
or
brown
through
mixture
sieve
of
bowl
a
this
with
rubbed
or
in
tablespoonfuls of
two
game
fine, rubbed
of
pint
roasted
or
very
paste either
smooth
To
broiled
of cold
Bits
a
Serve
flavored
the
in
baking
;
minutes.
are
Fill
cook
The
better
with
brown
with
rooms.
mush-
LEFT
40
OWERS
BREAD
The
better
bread
be
in
for each
reallyno
slices
a
box
jar,never
or
bread
are
this
than
breakfast
best
ready
for
every
for
box,
and
or
and
and
for
next
butter
tard
cus-
put aside
be
to
In
what
matter
The
The
supper.
breading articles
piece,no
in
for toast
used
bread
then,
accumulate
to
dry, roll
crusts
remaining
escalloped dishes.
will be
this
to
fried,
way
its condition,
utilized.
Bread
Beat
and
two
light,add
sugar
and
a
grating of
Butter
Custard
without
eggs,
until
a
be
for
the
separate box.
a
lunch
or
piecesuse
; the
or
in
piecesmay
neater
old
sufficiently
the
apt
more
aside
slices will
two
until
in
them
few
a
regularbread
or
contaminate
too, they
way
one
;
missed
and
quantityof
be
in the
with the bread
mold
that there will
so
left-overs. If,however,
be
invariably
to
meal
cient
just suffi-
cut
left,
accidentally
put
are
can
is to
way
four
separating,
pint of
tablespoonfulsof
milk, mix and add
nutmeg
; turn
baking dish,
cover
into
the
an
top
nary
ordiwith
BREAD
moderate
handle
la
Puddings
Roll
slices of
stale
Brush
small
mold
border
Fill the
without
three
tablespoonfulsof
this
the
the
has
mixture
been
boiling water,
cook
Turn
out
and
over.
three
serve
of
spoonfulsof
add
ateaspoonmilk.
of
Pour
crumbs, let
bread
five minutes
soaked
with
until
in
oiled
oven
a
hot
with
the
and
up
stand
half
^gg
a
pan
paper
hour.
sauce.
Croquettes
suflficient stale
quart
left
Beat
sugar,
cover
the
in
Bread
Rub
have
soft ; then
crumbs
and
raisins,or
or
pint
a
for about
stand
bread
of
and
carefullyover
them
butter,
until light;
separating,
vanilla
ful of
cups,
melted
crumbs.
eggs,
fine
into
custard
may
with
cups
Belle
bread
with
you
spoon
milk.
Grand
few currants
a
fruit that
any
a
a
a
the custard
of
free from
Little
a
put
can
in
would
you
centre
out
sprinkleover
one
as
you
in the
come
crumbs.
or
until
down
it will
and
just
oven
custard,
cup
side up ; bake
bread, butter
buttered
a
41
crumbs
sugar,
a
;
half
bread
add
cup
to
four
make
table-
of cleaned
LEFT
42
currants,
or
and
over,
over
OVERS
grating of nutmeg
a
sufficient
beaten
the
moisten
sprinkle
;
(about three) to
eggs
roll in bread
crumbs
in
have
been
milk
;
with
paste
one
with
the
then
have
you
yolks
three
of
melted
a
butter
sifted
been
heaping teaspoonful of baking
Fold
powder.
whites
muffin
until
of flour that has
cup
a
beaten
; add
pint of
one
minutes,
tablespoonful of
a
eggs,
and
beat
spoon
smooth
fifteen
for
that
of bread
apart, with
broken
soak
a
of bits
quart
a
sauce.
sugar
fluffins
Bread
Cover
with
G.gg
ing
smok-
fryin
and
hot
fat. Serve
hot
small
into
Form
crumbs.
cylinder-shaped croquettes, dip
and
add
vanilla, and
teaspoonful of
a
left
have
fruit that you
any
in
of
in
pans
a
the
well-
carefully the
eggs,
quick oven
and
bake
about
in
twenty
minutes.
pulledapart
stale
puddings,
and
toasted
cake
for
croquettes.
may
cream
be
may
for lunch
of stale sponge
Pieces
any
breakfast
left from
Muffins
used
cake,
for
puddings,
or
in
be
per.
sup-
fact,
cabinet
or
for
LEFT
44
a
or
cup
This
filled with
cold
be
may
added
or
to
a
the
used
as
Whites
disposed of, as
the
yolk
may
be
added
of
eggs
however
ways
of
cooked
of
drop
;
part of the
cook
white
the
this
a
stove
way
the
stand
shell.
kettle
a
twenty
or
The
well
Now,
whites, which
is
the back
on
fifteen
as
^gg
into
yolk down
just
the
separate the
before
for
of
of
yolks,without
is to
; then
in the
the uncooked
for
the
whites
One
until it is hard.
in
for
they
; then
The
boiled
yolk
boilingwater
minutes
quite easily
eggs
dishes.
whites,
the
and
yolk.
accumulate.
the
spoon
frequentlycall
two
gettinghard
wasting
a
mayonnaise dressing,or
various
to
white
for
needed,
with
are
eggs
or
eral
sev-
Eggs
sauces
one
used
of
of
yolks
for
for mayonnaise
fresh
a
half
cup
When
sauce.
same
a
keep
used
two
useless.
into
carefullylifted
be
The
and
will
water
and
days,
and
hard, dry
yolk dropped
same
it may
less than
will, in
saucer
become
hours,
OVERS
may
yolk
as
you
be
will
with
have
used
fles,
simple white cake, apple float,souf-
plain or
with
fruit.
EGGS
45
Eggs
Beauregard
whites
Separate the
boiled
hard
fruit press,
a
pint of
half
on
of the
;
heap
squares,
dust
bread
the
then
eggs,
send
and
with
at
vegetable
press,
tablespoonful of
into
a
of salt,
a
a
of
out
juice ;
to
with
with
peas
luncheon
of
per,
pep-
through
eggs
and
two
half
a
Put
a
one
of flour
pint of milk,
half cup
a
crumbs,
and
a
in
and
egg
plain
dish.
the
When
fry
make
half
a
add
cool.
and
Serve
yolks
the table.
butter
pepper
cutlets, dip
crumbs
the
of stale,
teaspoonful
tablespoonfulof chopped parsley,
onion
turn
these
over
chopper.
or
bread
of
dash
sauce
boiled
boiling,add
unbrowned
of toasted
squares
to
add
saucepan,
stir until
ready
Croquettes
five hard
Put
boiling,
littlesalt and
a
once
Egg
Make
Have
eggs.
top with
the
nary
ordi-
an
; when
the white
of five
fine.
very
sauce
cream
platterfive
heated
a
chop
or
the whites
add
through
press
eggs,
yolks
and
in
cream
an
teaspoonful
mix
and
cold
form
into
then
in
eggs,
smoking
sauce.
bread
hot
fat.
These
exceedingly
nice
46
OVERS
LEFT
POTATOES
Cold
at
potatoes will be converted
into stuffed potatoes,
once
for
baked
Two
rewarming.
will
make
potatoes,
or
sauce
cream
be made
they
are
of
the
halves,scoop
it
through
or
in
a
cold
the
brush
into
until
into the
back
a
brown.
a
into
portion, put
hght
httle butter, salt,
milk
this
stand
;
and
shells,and
place.
top with
quick
first
were
direcUy
inside
sufficient
lightmixture
beat
they
close
ordinary vegetable press,
an
and
pepper
the
At
potatoes
the
over
potatoes before
which
out
left
are
cold.
it fine ; add
mash
and
that
and
at
cut
with
served
Potatoes
into stuffed
meal
served,
be
hashed
of
dish
gratin.
au
heavy
the
potatoes
may
potatoes
must
cold boiled
or
Stuffed
Baked
put aside
comfortable
a
browned
and
oven
When
beaten
until
make
to
hot
over
them
stand
ready
Qgg,
hot
water
Put
smooth.
a
it
aside
to
serve,
run
them
and
golden
POTATOES
Potato
Croquettes
mashed
Cold
47
potatoes
by
into croquettes
adding
of
yolks
two
eggs,
made
each
to
pint
milk, the
heated
tablespoonfulsof
four
be
may
tablespoonful of
a
chopped parsley,a teaspoonfulof grated
onion, a quarter of a teaspoonfulof pepper
; stir
is
the fire until
over
; form
thoroughly heated
shaped croquettes, dip
crumbs
bread
fat.
to
Potato
into
in Qgg
in
fry
croquettes
than
fry
mixture
cylinder-
smoking
hot
difficult
more
are
rolled
and
croquettes
meat
;
fat
the
365 degrees (Fahr.)and
be at least
must
the
and
the
rollingcarefullydone.
Puff
Potato
The
whites
of the eggs
baked
and
mixture
above
in
the
dish in which
same
Potato
Cold
added
paste
Roses
boiled
sufficient
; stir it
over
oven
for
serve
;
in the
baked.
was
Garnishing
potatoes
milk
the
stirred in,
and
beaten
it
have
may
to
have
may
make
a
soft
the fire until smooth
;
48
LEFT
it into
put
out
the
greased
on
; brown
roses
for
pastry bag, using
your
tube ; hold
star
OVERS
in the
Stir two
light;
of
of milk.
in
Put
boilingwater
and
savory
the
with
mashed
into
milk
with
flour, and
This
makes
Four
tablespoonfulsof
flour
would
cupful of
what
be
mashed
a
oven
thirtyminutes.
and,
meat
we
good
at
left
are
with
a
baking dish,
a
thinned
slighdy
then
and
of
pan
potatoes,
potatoes
hot
greased
be seasoned
turned
sauce,
half
a
moderate
a
or
and
baking
Httle cooked
may
three
fuls
tablespoon-
into
a
in
twenty
and
teaspoonful of
in
bake
milk,
add
carefullya pint
meat
toes,
pota-
warm
this mixture
a
the
over,
are
four
a
time, mashed
same
mashed
fire and
Add
until set, about
the
they
; stand
cups
Where
cold
the
sugar.
custard
of
light with
vanilla,stir
them
use
tablespoonfulsof
from
beaten
eggs
and
oven
fire until
take
little potato
Custards
cups
four
the
over
these
dishes.
Potato
with
bag firmly,pressing
papers
garnishing fish
a
ened
slightlythick-
used
call
milk
as
a
pie.
potato
and
allowance
potatoes.
crust.
a
four
to
of
each
COLD
Chop
cold
with
fine,season
salt and
when
;
over
them
cook
to
eight
fold
minutes
; stand
three
difficult to
as
These
hot
when
whole
be
that it will not
each
chopped
sauce,
to
limber
knife
a
exceedingly
be
the
must
be
butter
potatoes
au
good
the
;
firmlydown
when
you
to
on
must
fine allow
which
let
ome-
an
Directions
break
four
allow
least
once
are
packed
Potatoes
;
fire for about
at
in the
put
you
must
To
;
down
for at
would
turn
carefullyfollowed
a
the
make.
toes,
pota-
fire and
you
over
and
dish.
the
in
with
then
again
ordinary
an
pattingthem
and
half
minutes
heated
in
undisturbed
;
one
over
butter
moderate
a
Put
pepper.
hot, put
smoothing
stand
potatoes rather
boiled
tablespoonfulof
saute-pan
Potatoes
Brown
two
49
POTATOES
BOILED
Hashed
a
POTATOES
BOILED
COLD
so
turning out.
Qratin
sized
a
have
cold
pint
of
toes
potacream
added
tablespoonfulsof grated cheese
; mix
four
the
so
LEFT
potatoes with
the
a
dish
baking
OVERS
brown
and
Scalloped
Cut cold boiled
each
allow
pint
Put
sauce.
bottom
of
another
half
a
boiled
Cold
slices and
boiler
until
heated
;
the
bake
and
in
a
brown.
be
may
whole
with
season
dust
here
dot
milk
in
cover
Hilk
potatoes
cooked
toes,
pota-
sauce,
golden
in
Potatoes
in the
pepper,
cream
a
cream
in the
butter, and
until
oven
of
sauce
crumbs,
bread
little bits of
moderate
and
salt
dice ; to
into
pint
the
layer of
the top with
there
Potatoes
potatoes
with
into
quick oven.
a
baking dish, put
a
season
with
in
layer of
a
them
turn
sauce,
in
is
salt and
cut
a
into
double
thoroughly
pepper
and
serve.
Sweet
Cold
boiled
may
be
mashed
with
salt,pepper
at
same
into
once
as
white
or
Potatoes
roasted
while
and
sweet
croquettes
seasoned
warm,
butter
;
dip
potatoes
and
and
potato croquettes.
formed
frythe
LEFT
52
OILERS
CHEESE
The
shells
cheese, after
been
or
If
used
for
Boil
the
then
piecesand
and
into
run
put it on
has
been
cleaned
and
the next
cheese
taken
the
heaped
into
in the
Any
when
too
for
few
be
and
dry
send
will
place for
flavor
grated,put
this
the
to
be
may
steamed,
or
moments.
cheese,
common
to
be
just enough
rice
oven
bits of
fully,
care-
toasting of
and
hard
table should
is
shells
or
shell
cold
a
boiled
a
pan
for fifteen
shell
the
scraps
the shell
the macaroni
agreeable
Plain
macaroni.
baked
in
imparted by
an
Pour
dish,and
the
There
small
baking
a
After
put aside
give
in
heated
out,
until
into
oven
baking.
shell to
bakings.
sauce.
Lift the
a
shell
water
it
cut
roni
maca-
one
shell,stand
the table.
to
plain
moderate
to
ing
bak-
as
four
cream
minutes.
twenty
once
in
it to
a
a
used
or
oiled paper
piece of
a
three
cheese
this into the
has
taken,
is
care
drain,
add
cheese
spaghetti or
macaroni
tender;
at
will be
stewed
rice.
be
pine-apple
or
all the available
for
may
or
Edam,
scooped out,
dish
on
of
serve
into
on
ajar
the
and
CHEESE
for cheese
put aside
balls
spaghetti,
or
Cheese
with
one
moment
milk
and
dash
a
about
Grate
make
stale
in
quick
a
and
send
at
and
whites
the
beaten.
smoking
in
and
fat.
small
served
red
walnut
;
and
may
one
tea-
pepper
balls the
dip
crumbs
it
slightly
eggs
into small
These
to
half
a
of
two
these
bread
hot
into
dash
of
common
pint ; add
crumbs,
English
then
sufficient
salt,a
Form
an
Balls
bread
of
made
vidual
put into indi-
minutes
half
a
spoonful
and
;
bake
;
chop
or
to
pint of
size of
salt
; stir in the well-
eggs
Cheese
cheese
the
the table.
to
once
fire,add
teaspoonful of
dishes
eight
justa
of
tablespoonfuls
pepper
of the
baking
oven
half
a
of red
whites
beaten
six
crumbs
fire for
the
eggs,
grated cheese,
croquettes,
bread
the
over
from
of three
yolks
roni,
maca-
soup.
of stale
take
;
with
serve
Souffle
cup
gillof
a
for
or
Duchess
or
sauce,
Put
to
souffle, for baked
lettuce,cheese
cheese
53
in
"gg
fry in
also
be
quettes,
cylinder-shaped cro-
with
cream
sauce.
5^
LEFT
OFERS
Duchess
Put
a
the
in
onion
a
then
add
of salt
spoonful
of red
of
boiler
to
once
Add
is
the
golden
slices
brown
layer
of this
toasted
sprinkle
the
with
a
at
once.
salt
last of
milk
in
grated
in
the
bread
;
put
quick
double
a
hot;
and
and
to
oven
bread.
moisten
fifteen
bread
press
send
at
until
the
to
Put
in the
over
red
; then
of cheese
another
the
of
cheese,
pepper
Pour
a
bottom
quarter
a
a
centre.
oven.
chopped
or
layer of bread,
another
and
dish
of
cup
crisp
and
done
baking
stale
of
is best
a
ing
season-
Pudding
This
of
and
fuls
tablespoon-
stir in
reheat
;
this
table.
Cheese
Toast
six
smoking
fine sieve
a
to
level tea-
a
palatable
cheese;
it
until
milk,
a
pepper.
until
flour, mix,
of
and
grated
through
a
of
quart
one
add
yellow;
tablespoonfuls
two
and
; cook
saucepan
is soft and
onion
butter
tablespoonfulsof
two
sliced
Soup
over
bread;
minutes,
and
cient
suffibake
serve
SAUCES
55
SAUCES
All
meat
sauces
made
the
liquids to give
rule, changing
same
varieties ; for
ful of
and
instance,
ounce)
(which means
tablespoonful of
always
are
pint of liquid.
the
whole
half
of
a
the
over
teaspoonfulof
teaspoonful of
of
amount
If you
are
heating),
the
warm,
salt and
half
half
flour
fire until
boiling.
an
eighth
is the proper
seasoning.
wish
to
Sauce
make
a
tablespoonful
one
or
pepper
White
tablespoonfulof
Called
flour
Tomato
proportions
pint of
of
butter
strained
or
sauce,
butter,
a
half
cream
one
pint of
sauce.
Sauce
will
sauce
white
of
and
also milk
Tomato
half
and
cold
(a
each
to
butter
hquid added,
stirred
A
milk.
flour
allowed
The
ounce),
an
without
together (better
rubbed
use
tablespoon-
one
butter
one
then
after the
are
have
and
tomatoes.
the
flour
same
and
a
LEFT
56
OVERS
Sauce
For
with
stock, then
cup
half
remaining
half
fillthe
Bechamel,
sauce
full of
Bechamel
the
milk, giving again the half pint of
usual
liquid,and
quantity of
butter
and
flour.
English
Drawn
English
For
Butter
drawn
butter,
use
a
tablespoonful of butter, a tablespoonful
of
flour,and
gradually
the
to
This
butter.
be
may
add
and
flour,
it reaches
as
the
from
carefully another
add
boiling,and
soon
take
boiling point,
We
butter
As
stirringrapidly.
of water.
pint
the water
usually have
it
half
a
fire and
tablespoonful of
converted
into
a
plain
Sauce
of
with
adding
by
butter, the
juice of
half
the
yolks
lemon,
a
juice
onion
Hollandaise
and
a
tablespoonful
last
of
two
a
eggs,
the
teaspoonfulof
tablespoonful
of
chopped parsley.
Sauce
This
to
use
is
with
one
Supreme
of the nicest
warmed-over
of all
sauces
chicken,
duck
SAUCES
or
together a tablespoon-
Rub
turkey.
and
ful of butter
of flour,then
one
half
gradually a
pint
the
add
the fire,
through
and
yolks
be
cannot
eggs
the eggs
This
is made
adding
kitchen
of
reboiled
after
Sauce
the
half
a
a
butter
and
proportions,
stock
; stir until
teaspoonful of browning
the
and
bouquet
character
above
pint of
of salt and
of this
usual
To
pepper.
onion, Worcestershire
change
add
sauce
soning
sea-
garlic,
mushroom
sauce,
etc.
Brown
An
strain
yolks
by rubbing
together in
boiling,add
Tomato
Sauce
exceedingly nice
steaks.
you
from
the
pan,
spoonful of
butter
and
Fill
measuring
steaks
your
for Hamburg
sauce
After
the
from
added.
are
Brown
catsup,
;
seasoning,
the
containing
uncooked
the
stock
eggs,
the
add
immediately.
serve
flour
of two
sieve, add
fine
a
Sauces
or
of chicken
constantly until boiling, take
stir
then
57
one
cup
have
add
taken
a
table-
of flour ; mix.
half
full of
58
LEFT
strained
with
stock, making
add
of salt and
Beef
Roasted
Roasted
should
a
beef
be
a
and
we
do
not
there
the bottom
pan
fat
that
(the
one
or
amount
the flour.
ounce
; of
must
allow
ounce
to
; so,
roasting
the
for
sufficient
fat in
the
from
Pour
pan.
tablespoonfulsof
two
in
going
are
take
sauce
the
you
pan,
the
to
tablespoonfuls
even
tablespoonfulsof
flour and
of water
stock.
out
add
fat ;
spoonful of
or
In
required)and add to
A rounding tablespoonrefer weighs an
which
we
if you
of
pint
adding
butter
use
liquidfat,as
two
really
before
flour.
always
the
ful of butter
half
is
of
all but
which
the stock
to
fat
sauce;
and
pepper
improved by adding
is
the
meats,
this
add
Qravy
gravy,
sauce,
little tomato
it to
pint ;
the steaks.
over
pour
half
a
half
flour,stir until boiling,
and
seasoning
a
remaining
the
tomatoes,
the butter
to
OVERS
then
to
make
all but
one
a
two
table-
the half
pint
Browning
Plain burned
used
to
color
sugar
soups
(caramel)may
and
sauces,
be
thus
6o
LEFT
rieat
Cold
fashion
It is the
cold
meat
to
used
in any
take
their
and
meat,
room,
mush-
quantity
great
A
number
house
be
may
place,adding
zest
more
economical
Tomato
5auce
are
Of
catsup.
the
in
overs
ment
condi-
some
injurious.
less
or
serving
sauce,
these
to
to
and
wholesome.
more
Chopped
Peel
halves
flesh
good-sized tomato,
a
and
or,
little celery
seed,
juice ;
chopped
rub
your
garlic,and
mix
;
juice and
catsup.
add
dish.
a
a
ter
quar-
dash
a
of
onion
clove
ingredients
use
ery
cel-
fine, or
with
and
of
also
add
teaspoonful
Pass
the
little sweet
teaspoonful
the
a
a
may
very
spoon
chop
add
it,a
fine ; you
and
;
salt,
have
if you
chopped
pepper
of
it into
cut
seeds
fine,
tomato
teaspoonful
a
pepper,
the
out
press
the
of
of
a
it
tomato
little left
the
with
pass
is
one
or
more
used
when
walnut
course,
of
Sauces
Worcestershire
like
are
OILERS
as
of
of
oughly
thor-
lemon
ordinary
"
61
SAUCES
Grated
three
Grate
them
drain
add
pulp
red
of
Cucumber
on
half
a
Sauce
or
four
a
sieve ; to
large cucumbers;
the
to
cream
the
three
table-
; if you
cream
also
may
be
added
tomato.
fine sufficient
Chop
pint ;
Sauce
Celery
Chopped
half
onion
little first,
much
so
a
Cream
better.
celery to
it with
season
make
juice,a
the
garlic,mix
yolk
of
light with
add
of pepper.
dash
two
few
a
an
Cream
This
sauces
and
of
lemon
is
to
one
serve
onion
been
into it
beaten
cream
juice or
;
ragon
tar-
serve.
Horseradish
especiallybeef
four
has
of the
with
Press
Sauce
most
delightful
left-over
from
the
meats,
vinegar
tablespoonfulsof horseradish,add
quarter of
a
a
the spoon
tablespoonfuls of
drops
vinegar
Rub
thoroughly, stir
ftgg that
a
quarter of
a
teaspoonfulof salt,a teaspoonfulof
with
dash
juice,and
or
thick
very
the
whip
can
lemon
carefullytwo
spoonfuls of
of
teaspoonful
a
pepper,
stir in
drained
teaspoonfulof salt,a
juice,a tablespoonfulof
then
this
teaspoonfulof salt,and
work
a
62
LEFT
in the
of
yolk
spoonfuls of
an
a
stiff froth, stir it
dish
and
horseradish
the
once.
The
Pudding
Sauces
simple method
of
is to add
sauce
a
to
table-
six
Whip
egg.
cream
gradually into
at
OVERS
while
into
hot
cream,
the
or
and
butter
composition of
that
over
be
now
orange,
froth
the
be
liquid
be
may
be
it is
sauce,
beaten
liquor.
to
a
Heat
it
just at serving time,
float
will
this
gradually,then
last the
boiler
of
largelyinto
pudding
a
added
sugar
double
the
ing
beat-
butter
enters
it should
and
Qgg
a
^gg,
character
the
Where
better
the
pour
may
tablespoonfulof
added.
the
and
flavoring,as
any
change
a
sauce,
This
of boiling
vanilla.
or
To
well-beaten
one
with
seasoned
pint
moment
a
while.
all the
lemon
for
; boil
water
thoroughly,
half
hastilya
add
then
ding
pud-
a
of sugar,
half cup
a
flour ; mix
tablespoonfulof
and
to
making
the
on
dense
rather
surface
at
the
bottom.
Melted
littlewater
sugar
with
is called
lemon
sugar
juiceand
sauce.
a
63
SALADS
SALADS
There
slice
a
two
three
or
cold
potato,
cold
of
little
two
of
tiny
little
bit
not
of
two
or
in
utilized
mix
and
meat
if you
fish
have
centres,
dressing;
aspic jelly.
two
tomatoes,
Serve
tomatoes.
than
carefully
; dish
and
cold
a
fish,
table-
a
these
may
Salad
toasted
of
perhaps
a
add
together,
spoonfuls
the
cut
or
of
more
few
a
carrot,
aspic jelly ;
Russian
Chop
beet,
cooked
and
there
things,
of
a
week,
when
pieces
meats,
spoonful
all be
or
the
during
housekeeping
accumulation
an
olives,
or
time
a
careful
in
even
is
comes
vegetables
three
or
pifion nuts,
lettuce
on
peel
fill the
with
the
and
the
leaves,
or,
and
take
out
salad
into
the
French
garnish
table-
with
or
naise
mayon-
blocks
of
;
LEFT
64
OVERS
CEREALS
boiled
Cold
with
mixed
plant;
lunch,
A
or
added
pudding, or
into
added
or
wheatlet
or
breads.
These
and
Separate
of milk
; add
butter,
a
and
a
a
half
teaspoonful
half
cups
rice ; add
of
stir in
a
bake
baking
in
pan.
a
melted
salt, and
meal
cup
of
; beat
cold
teaspoonfulof baking
for two
; beat
of
corn
one
yolks
(a half pint)
tablespoonfulof
stir in the wxll-beaten
and
cup
one
the
beat
eggs,
add
thoroughly, and
powder
lighter,
Bread
Rice
two
light,and
boiled
increase
the mixture
Southern
one
corn
or
waste.
save
until
yeast
the
to
little additions
value, make
the food
added
be
ordinary
muffins
for
wheat
cracked
or
also
may
made
or
bread.
corn
meal
of oat
cup
Qgg
the muffins
to
the
to
meat,
or
re-heated
be
be
may
stuffingtomatoes
it may
or
over
quantity of
small
a
for
used
and
left
rice
thin
or
three
whites
sheet
in
minutes
;
of the eggs,
an
ordinary
65
CEREALS
Rice
Muffins
Separate two
eggs
of
and
one
cup
white
milk
flour;
beat
salt,
baking powder
rice; stir
bake
and
the
in
in gem
a
the
to
and
cup
yolks
half
a
thoroughly, add
of
teaspoonful
add
;
one
in
of cold
cup
of
boiled
whites, and
quick
a
half
a
teaspoonful
a
well-beaten
pans
of
twenty
oven
minutes.
Rice
To
the
cold
the
rice must
yolk
of
into
with
serve
as
and
bread
lemon
; you
into
a
; allow
;
sugar,
and
may
Form
in
dip
;
fry in
ing
smok-
fat.
Put
milk
a
salt and
or
vegetable.
a
quettes,
cro-
in
milk
cup
crumbs, and
Simple
then
a
and
Rice
double
it to
add
Pudding
boiler
cook
two
rice; turn
bake
Serve
it is
in
cold.
a
quart
one
for
of
utes
thirty min-
tablespoonfulsof
grating of nutmeg,
of cold boiled
when
gill of
a
into
re-heated
cylinder-shapedcroquettes
hot
pan,
rice
be
and
sugar
and
pepper,
boiled
Q:gg to each
an
with
season
egg
make
boiler
double
Croquettes
and
this into
quick
Raisins
oven
may
one
a
cup
baking
utes.
thirtyminbe
put into the baking pan.
added
66
LEFT
OILERS
Rice
Lemon
Into
with
eggs
milk
a
light;
until
juice of
the
baking
quick
half
cup
add
to
;
and
in
the
of
pudding, dust thicklywith
dered
pow-
to
; return
core
three
Pudding
and
grate three
eggs
; add
whites
; beat
until
and
rice ; mix
for
in
; turn
half
with
this
well ; add
beat
into
a
Make
from
preceding recipe,
;
heap
a
baking dish,
thirty minutes.
of the eggs
a
a
stir in
boiled
of milk
as
yolks
juice ;
quickly the apples,and
meringue
sugar
apples.
the
to
lemon
cold
bake
slowly
to
oven
grating of nutmeg
a
teaspoonfulof
and
the
cold.
serve
add
half cup
stiff
a
these
and
tablespoonfulsof
of
to
eggs
again. Heap
Separate
cup
moderately
a
beat
Pare,
light;
this into
thirty minutes.
to
Paradise
four
Turn
dered
pow-
sugar
brown
rind
tablespoonfulsof
sugar,
the
grated yellow
twenty
three
over
and
them
bake
froth, add
together
sugar
rice
pan;
whites
three
yolks of
lemon.
the
Beat
of
rice stir
the
one
oven
the
; beat
the
; add
milk
boiled
of cold
cup
pintof
one
a
one
it over
a
the
the top,
68
; add
sugar
minutes
pintof
milk
; then
steam
hour.
OVERS
the bread
over
and
a
LEFT
The
always
is
two
have
well
cup
cooked
wheat
twenty
to
in
a
of
cup
; add
add
to
and
one
flour; beat
add
meal,
or
any
in the
gem
flour
teaspoonfulof baking
a
again ;
cereals ; fold
are
instance, separate
whole
oat
bake
; for
; then
; add
; beat
them
to
of milk
of
cups
what
for rice muffins
wheatlet
and
sauce.
orange
matter
added
as
eggs
thoroughly
powder
one
fluff ins
meal
oat
yolks a
half
or
alike,no
about
well cooked
a
mold,
which
ordinary muffin recipes,
used, may
the
lemon
Meal
Oat
for ten
the
on
fully
care-
continuously for
boil
with
Serve
; let it stand
put the lid
or
this
; pour
or
one
of the
whites
pans
in
of
a
stitute
sub-
may
you
of
cup
breakfast
the
eggs,
quick
oven
thirtyminutes.
Sandwiches
Little
bits
celery,cold
of
meats
fruit, crisp pieces of
of all kinds, may
chopped, properly seasoned,
making
fruit,vegetable and
and
meat
used
be
for
wiches.
sand-
69
VEGETABLES
VEGETABLES
cauliflower, carrots,
Stringf beans,
and
beets,peas
all be
may
One
cold
garnish for
a
dressing as
beet
boiled
potato salad.
have
served
alone
as
a
kettle of
blunt
knife scoop
this
it
plant into
; boil ten
cut
halves
out
the
with
and
meat,
of
salt,a
little
tgg
baking
a
a
garlic mashed,
clove
it,and
add
of
add
a
cup
Fill
of
tablespoonfulof butter, bake
hour, basting every
ten
a
teaspoonful of
pepper.
a
with
grated onion,
plant shells, stand
pan,
a
finely-chopped
chopped parsley,if you
dash
;
Chop
centre.
of
equal quantity
an
a
minutes
scooped-out portion fine,mix
uncooked
the
Plant
Egg
into
cold
be
quantity,may
boilingwater
when
a
as
String beans,
good-sized Qgg
a
salad.
a
salad.
Stuffed
Throw
leaves,
used
be
may
sufficient
if you
lettuce
on
French
with
potato
pieces,mixed
neat
served
together,and
dressed
into
cut
boiled
cold
a
even
this into
them
stock
have
in
and
slowly
minutes.
a
a
one
LEFT
70
OVERS
Cucumbers
are
Raw
cucumbers
then
unfit for
time.
Pass
dish.
In
day
next
French
as
serving
separate
a
"
left-overs
"
addition
an
until
may
used
refrigeratorand
the
in
them
water
the
in
Soak
dressingin
this way
placed
be
serving.
cold, unsalted
pure
easilywilted,and
are
the
to
dinner
salad.
Tomatoes
Left-Over
half cup
A
with
used
for
or
perhaps
Italians
a
; then
as
or
the
the
flavoring.
in
an
water
stock
adds
in
stand
A
the
the
for
sauce
baked
for
greatly to
appearance.
into
a
a
bler
jelly tum-
beans,
a
or
use
soup,
with
mixed
or
of
sieve, add
to
refrigerator
sauce,
of
cup
consistency
tablespoonfulin
ordinary
when
number.
in
through
press
scalloped
this half
little salt,pack down
and
as
less
down
boil
sauce,
lunch
at
is
family
until it has
tomatoes
dough
out
of
be
may
tomato
dish
small
a
helping
the
tomatoes
for brown
stock
making
tomatoes,
The
of stewed
added
spaghetti or
the flavor
to
roni,
maca-
as
well
FRUITS
71
FRUITS
sightly
sufficiently
put
aside
pot-pie.
All
sorts
may
blended.
and
each
to
and
of sugar,
little
bring
time
put
half
then
should
be
into
top
and
cook
not
with
of
hot
a
butter.
this
to
the
slowly
the
to
sauce
a
half
a
one
plain
flour ; there
and
moisten
out
the
on
and
the
cover
milk
made
of
cup
cut
biscuits
during
tea-
Beat
over
kettle
for fifteen minutes
lid
with
hard
it
these
fruit ;
bowl,
a
this out
Take
Put
lift the
Serve
to
;
this
During
into
a
rind
salt and
lightly,roll
biscuits.
the
flour
just enough
knead
board,
of
it with
baking powder.
add
one
orange
teaspoonful of
dough.
a
or
light,add
milk,
saucepan,
flavor
may
pint
of
until
make
a
be
palatableseasoning
lemon
one
spoonful
egg
into
boiling point.
to
a
a
you
grated
into
made
of this fruit allow
and
of water
quart
add
pint
the
on
of fruits may
them
Put
and
not
are
put again
to
be
table
fruit
fruit that
quantitiesof
Small
the
or
from
; do
cooking.
cream,
sugar
or
and
LEFT
12
OVERS
Souffle
Fruit
the whites
Beat
but
dry
not
powdered
of fruit,such
left-over
Heap
hot
a
for
stale biscuits
with
the
milk
to
stale
a
a
; add
cream
cups
with
of
a
and
until the
Put
cake
the
of
of fruit
layer
above.
as
eggs
dish
enough
over
Cake
of
a
of butter
cup
and
gradually one
half
a
Sift two
a
to
half
of flour
cups
add
pint of water;
little flour,and
ingredientsare
then
of
Serve
sponge
a
White
sugar.
bake
and
teaspoonful of baking powder;
a
measure
water
or
in
of the
quarter
dust
eggs,
sugar,
bits ; pour
Plain
Beat
of the
give variety, where
moisten, put
the whites
and
preserves.
line the bottom
left over,
or
figs,
or
or
bread,
or
sort
any
five minutes.
To
immediately.
are
dates
powdered
oven
with
fruits
whites
the
over
dish
chopped
candied
line the
quickly;
baking
as
thickly with
in
mix
sugar;
light,
tablespoonfulsof
three
; add
of the
bottom
until
of six eggs
used
Bake
layers together
soft custard, or
a
soft
in
a
; beat
with
loaf
little
continue
so
stir in the well-beaten
five eggs.
a
or
oughly,
thorwhites
layers.
chopped fruit,
icing.
MISCELLANEOUS
and
together
hastily
half
a
another
and
have
been
until
light
This
Cover
with
and
thus
Throw
Cocoariut
Make
of
pint
one
mash
;
strain
produced
av/ay
of
quart
one
half
a
fill
eggs
pans
gem
hour.
Cut
twelve.
and
add
the
a
muffin
mixture.
creamed
To
about
top
add
four
in
make
will
formed.
beat,
until
hollow,
stir
cool,
;
Bake
the
from
any
Qgg
added.
and
is
when
continue
so
quantity
round
with
whole
unbeaten
one
and
add
flour,
dough
fire
the
from
water
butter,
sifted
smooth
a
of
pint
of
of
pint
until
fire
Take
half
a
tablespoonfuls
two
over
Cases
Muffin
Chicken
Boil
73
may
the
Milk
grated
boiling
and
press.
be
pulp.
used
cocoanut
Stir
water.
The
for
milk
curries.
INDEX
74
INDEX
PAGE
Barbecue
Beauregard
Beef
Cold
of
Eggs
Bechamel
21
45
.
Sauce
.
16
Cooked
Beef"
56
of
Barbecue
21
.
16
Bresleau
Croquettes
.
17
Fritters
20
Gobbits
19
Hash,
No.
Minced
on
2
22
Toast
20
18
Dumplings
Potato
16
Ragout
,
.
Salt
21
.
Uncooked
Beef"
18
Pudding
Steak
12
.
Stew
Brown
,
Cannelon
Hamburg
,
.
14
14
.
Steaks
12
Kibbee
12
Timbale
.
Bobotee
15
24
Boudins
.
25
.
Bread
40
....
and
Butter
Croquettes
Little
Custard
.
.
Puddings
a
.
.
la Grand
41
.
.
Belle
.
Muffins
Southern
Bresleau,
Broiled
Browning
41
42
Rice
"
64
16
Beef
Potatoes
40
....
.
51
58
76
INDEX
Cold
Boiled
Potatoes
Broiled
Hashed
Brown
Lyonnaise
.
Gratin
au
in Milk
Scalloped
Sweet
Cold
Potatoes
Meat
Sauces
of
Compote
Cream
.
Pineapple
Horseradish
Hash
Creamed
Croquettes,
Sauce
Toast
on
Beef
Bread
Egg
.
Potato
Rice
Cucumbers
.
Curry
Balls
Curry
of
Custard,
Mutton
Bread
and
Butter
Potato
.
Cutlets,
Chicken
Deviled
Chicken
Duchess
Soup
Duck
.
Legs
Bordelaise
.
Potato
Dumplings,
Egg
Plant,
.
Stuffed
Eggs
Beauregard
.
Croquettes
Whites
of
.
English
Cheese
Balls
English
Drawn
Butter
Fritters, Beef
.
Fruits
.
Souffle
.
INDEX
77
Game
...
Gobbits
Grated
Cucumber
Hamburg
Hash,
Sauce
Steaks
Creamed
Toast
on
Indian
No,
Hashed
2
.
Brown
Hollandaise
Indian
Potatoes
Sauce
Hash
Kibbee
....
Kitchen
Bouquet
Klopps
.
....
Left-Over
Tomatoes
Rice
Lemon
.
Little
Puddings
la
a
Grand
B
lie
Potatoes
Lyonnaise
Meat
Minced
Beef
Toast
on
Terrapin,
Mock
or
Monday
Pudding
Muffins,
Bread
la Nevvburg
a
,
Meai
Oat
.
Rice
Mushroom
Mutton"
Sauce
Cooked
.
Bobotee
Boudins
of
Curry
.
Klopps
.
Pilau
Salad
with
Mutton"
Anchovy
Uncooked
Curry
Oat
Meal
Paradise
Balls
Muffins
Pudding
.
78
INDEX
Pilau
of Mutton
Plain
White
Cake
Potatoes
Croquettes
Custards
.
Puff
.
.
Roses
for
.
Garnishing
Stuffed
.
Dumplings
Potato
Puddings,
.
la Grand
a
Belle
.
Beef
Steak
Cheese
Monday
.
Paradise
Rice
Simple
Pudding
Sauces
.
.
of
Ragout
Rice
.
Beef
Bread,
Southern
.
Croquettes
Muffins
Pudding,
Roasted
Roses
Simple
Beef
for
Russian
Gravy
.
Garnishing,
Potato
.
Salad
Salads
Mutton
Russian
Salt Beef
....
Sandwiches
Sauces
.
.
.
.
.
.
....
Bechamel
Browning
Brown
.
.
Tomato
Brown
Chopped
Celery
Chopped
Tomato
Cold
Meat
.
.
79
INDEX
PAGB
6i
Horseradish
Cream
Sauces,
Drawn
English
Grated
Butter
56
61
Cucumber
56
Hollandaise
.
Kitchen
Bouquet
59
Mushroom
59
Pudding
62
Roasted
Beef
Gravy
58
56
Supreme
Tomato
55
.
White
Scalloped
Potatoes
Rice
Simple
Souffle,
Soup,
55
50
65
Pudding
Fruit
72
Cheese
53
Duchess
Southern
54
64
Bread
Rice
Stock
7
.
Stuffed
69
Plant
Egg
.
46
Potatoes
.
Sweet
56
Sauce
Supreme
Potatoes
50
Timbale
of
Chicken
Timbale
of
Beef
29
15
.
Tomato
Sauce
55
Left-Over
Tomatoes,
70
69
Vegetables
Cucumbers
Tomatoes
Left-Over
Stuffed
White
Egg
Sauce
of
Eggs
Plant
70
69
55
....
Whites
70
.
44
List
Household
of
Books
Published
Arnold
by
"
Company
Mrs.Rorers
A
Mrs.
Manual
of
S.
T.
the
and
author
Hot
elaborate
grease-proof
the
as
lecturing
famous
as
of
full
of
cookery
reliable,
to
helpful
;
the
the
and
been
book
all
has
before
things
it
in
absolutely
are
general
necessary
a
that
in
brightest
the
become
It is
excellence,
recipes
the
teaching
author.
the
housekeepers
and
in
successfully
The
public.
experience
author
has
so,
practical
the
the
she
that
standard
is
of
study
years
and
^1.75.
It embodies
book.
of
etc.
tions
instructhe
most
character.
of
proof
; water-
eminently
an
Canning
portrait
index
covers,
is
This
delphia
Phila-
the
Dishes,
with
pages,
By
of
Weather
600
and
and
author
School,
nearly
of
Principal
Rorer,
Preserving,
i2mo,
Economies.
Home
Cooking
and
Book
Cook
and
Canning
By
S.
Mrs.
etc.
75
cents;
covers,
paper
at
in
allowed
and
in
general,
As
her
Cook
while
reference
easy
"A
exhaustive
of
of
the
convenient
affords
on
the
Rorer's
the
jects
sub-
pickles, jellies,
canned
goods
placed
public
for
Mrs.
season.
at
in
a
' '
form
"
.
Inquirer.
given,
little volume
preserves,
is here
recipes
subject.
every
information
and
syrups,
pickling.
index
to
useful
preserving
subjects
simply
exhaustive
an
tables,
vege-
the
Book,
and
clearly
are
canning
and
and
drying
syrups,
in
work
butters, fruit jellies
marmalades,
and
the
kindred
the
is
than
her
fruits
of
preserving
with
of
of
Timits
cusses
dis-
Rorer
length
the
cooking
on
Mrs.
greater
covers,
cents.
40
volume
this
In
cloth
index,
with
i2mo.,
the
cheap
Mrs.
Dishes,
Weather
Hot
Book,
of
author
Rorer,
T.
Cook
Rorer's
Preserving
ally,
generservice
and
Philadelphia
Hot
By
Weather
Mrs.
Rorer's
S.
Cook
etc.
75
T.
Book,
It
is
Hot
covers,
the
weather
of
the
help
and
will
be
the
and
dainty
dishes,
for
presenting
the
A
to
all
by
recipes
for
vegetables,
the
fruit
desserts
"
are
use.
recipes
a
Weather
Rorer,
It
dishes
omelets
has
Salads,
use.
of
hot,
meats,
and
or
viously
pre-
piquant
summer
particularly
Philadelphia
just
table
contains
summer
plete
com-
appetizing
Hot
Mrs.
in
recipes.
and
prepared
sauces,
book
tempting
with
seasonable
issued.
been
for
Contains
entitled
Dishes,
every
substantials
forms.
index
best
greatest
suggestions
palatable
the
season
this
encouragement
of
book,
a
needs
appetite
of
kind.
the
at
Full
"
the
even
and
found
story.
suspend
to
faculty
housekeepers,
whole
of
seems
inventive
when
the
book
only
covers,
cents.
40
tells
name
ing,
Preserv-
cloth
index,
Mrs.
of
and
Canning
with
paper
Its
author
Rorer,
i2mo.,
cents;
Dishes
Ledger,
ive."
attract-
Salads
N'ew
For
Luncheons,
Dinners,
With
Receptions.
and
Ceylon
some
Canning
50
of
and
index;
Odd
of
group
Salads.
author
RoRER,
with
a
Rorer's
Salads
Mrs.
By
Mrs.
S.
Book,
Long
i6mo,
etc.
bound
salad-green
cloth,
cents.
In
book
are
a
choice
lot
for
the
this
together
recipes
and
dish.
The
enliven
a
of
nor
is it
to
as
the
enough
attention
matter
by
"
green
dressing,
dinner
should
to
form
in
cuisine
from
the
author,
paid
not
this
to
keeper.
house-
average
her
in
Rorer
made
from
vegetable
and
should
table
be
in
household
and
It
bit
says:
salad
A
tasty
is
Mrs.
introduction
a
the
the
looked
be
Judging
of
statements
for
alone
daily
family.
every
important
not
meal.
a
part
this
is
merely
upon
making
salad
epicure,
the
original
proper
of
serving
gathered
of
sixty- five
seen
every
three
times
a
year.
T.
Cook
Preserving,
in
and
Suppers
a
culent
suc-
French
on
the
ulated
well-reghundred
Six
Little
Mrs.
By
T.
beautiful
and
special
are
to
S.
so
of
who
are
often
at
voknne
bound
loss
cents
and
in
will
more
rare,
is the
of
some
gives
full
other
on
in
In
useful
addition
and
from
to
Rorer
the
of
out
the
old
clear
usual
as
will
to
choice
Mrs.
directions
They
these
her
style,
;
of
coming
carrying
formula.
umes.
vol-
subjects.
each
are
records.
topics
first instalment
them
concise
the
following
little books
family
and
the
of
set
a
on
follow
friends
issue
recipes given
dainty
ately;
separ-
received
her
be
found
cookery
how
beautiful
sold
;
has
to
Here
of
and
each
lecturing
from
touching
contained
and
color
gold
Rorer
admirers
books
keepers
house-
24mo,
extensive
requests
many
of
volume.
her
Mrs.
tours,
The
guests.
in
the
meet
what
separate
per
During
to
entertaining,
know
to
stamped
charming
class
to
their
a
of
set
designed
given
in
cloth,
25
A
numerous
a
for
prepare
linen
Rorer.
volumes,
wants
Books
Cooke?y
cessful
suc-
each
a
lor^
of
to
excel
in
Colonial
How
without
her
enable
dainty
many
possible
not
and
housewife,
any
repasts
aid.
such
some
Recipes
Use
to
Fifteen New
Twenty
Dish
Chafing
a
Ways for Oysters
^uick
Soups
Sandwiches
Dainties
It is hard
delectable
of
from
artistic
addition,
their
the
that
the
the
is
reader
cookery
distinct
has
in
to
in
When,
and
freshness
variety,
admit
of
Well
forcibly
very
consider
character
pages
compact
sense.
we
the
and
clear
appeal
things
books.
tastefully bound,
size, they
the
in
delightful
printed
more
a
good
presented
these
type,
of
feast
is
than
conceive
to
lent
excel-
contents,
pleasing
forced
its charms.
to
Desserts
and
A
decorated
numerous
learner
;
for
the
bound
in
cloth,
for
described,
well
so
even
an
after
a
plates,
enable
will
inexperienced
trials
few
a
expert.
Mr.
of
to
cake-baking,
sugar-boiling
sugar-spinning,
with
twenty-one
I
patterns.
which
book
advise
to
secure
book
plates
and
of
no
know
covers
those
its
doing
help."
and
for
recipes
The
candies.
an
covered
cake-decorating,
fine
and
ice
to
has
King
field
entire
person
equal
cake,
decorate
the
simple,
The
economical.
and
plain
:
necessary
is
this
tains
con-
many
other
field, and
fancy
houette
silthe
i^i-SO.
book
this
manual,
home
a
of
stamped,
virtue
every
a
guidance
of
says
It has
*'
with
pieces,
chart
Rorer
Mrs.
of
engravings
by
illustrated
i2mo.,
King.
H.
Charles
By
date.
to
up
and
Simple
Housewives.
for
Manual
Decorations
Cake
Cakesy
work
Accounts
Household
A
method
simple
ruled
the
of
expenses
of
manilla
This
of
the
it
there
with
kind
ruled
end
an
each
day
the
the
months,
for
utensils,
It is
in
of
Rorer
a
only
knowing
the
better
and
table
kitchen
and
china
help,
hold
house-
general
a
ought
is
to
what
have.
satisfactory method
the
household,
economy
it
says
housekeeper
not
forms
etc.
Mrs.
every
for
of
expenses
linens,
for
up
other
are
and
etc.
months
the
expenditures
bed
eggs,
total
There
heat
light,
butter,
vegetables,
and
recording
for
purchases
expenses
year.
in
spaces
milk,
of
daily
the
into
kept
The
and
systematically
groceries,
meat,
on
contains
book
divided
are
disputes
groceryman
The
pages,
which
With
to
or
day.
simply
book
best
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ever
butcher
settling
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perhaps
is
the
cents.
25
is
bound
and
form,
boards,
Printed
family.
excellent
in
the
recording
of
cost
but
in
ing
maintainit
leads
to
expenditure.
daily
and
in