COPYRIGHT DEPOSIT

["\" Toad in the Hole", "\" Dog in a Blanket \" is an old Creole dish", "\" Bubble and Squeak \"", "THE SOMETHING-DIFFERENT DISH", "MARION HARRIS NEIL, M.C.A.", "COOKERY EDITOR THE LADIES' HOME JOURNAL, AUTHOR OF \" HOW TO COOK IN CASSE- ROLE DISHES,\" '- CANDIES AND BONBONS AND HOW TO MAKE THEM,\" AND \" CANNING, PRESERVING AND PICKLING \"", "PHILADELPHIA", "DAVID McKAY, PUBLISHER", "604-608 South Washington Square", "Copyright, 19 15, by David McKay", "JUL -3 1915 ,Cf.A406573", "TO MY SISTER", "I do not pretend to claim originality for the fol- lowing one hundred recipes for making dishes that are different, but I guarantee that all have been tried and tested, and care has been taken to see that they are simple and practical.", "The illustrations and one-half of the recipes ap- peared in the Cookery columns of The Ladies' Home Journal during the last five years, from whence they have been gathered at the request of many readers, to save reference to back issues not always within reach.", "The courtesy of The Ladies' Home Journal is acknowledged with sincere thanks for permission to use the pictures and recipes in book form.", "Marion Harris Neil.", "Soup Recipes J3", "Fish Recipes 2I", "Meat Recipes 29", "Chicken Recipes 43", "Puddings 51", "Miscellaneous Recipes i©7", "ILLUSTRATIONS", "Bubble and Squeak ^)", "Dog in a Blanket V Frontispiece", "Toad in the Hole J", "Maids of Honor Facing Page", "King Henry's Shoestrings", "Petticoat Tails", "Rough Robin", "Carpet Bag", "Love in Disguise", "Poor Man's Goose", "Stoved Howtodie", "Country Captains", "Jenny Lind", "Doctor Johnson", "Scotch Mist", "Spotted Dick", "Nun's Sighs", "Log of Wood and Bird Cake", "Tops and Bottoms", "Bachelor's Buttons", "No Matters", "21 21 21 30 30 30 45", "45 5i 5i 5i 56 56 56 69 69 69 72 72 72", "io Illustrations", "Philpy FacingPage 75", "Parliaments \"", "Siamese Twins \"", "Cry Babies «", "Love Wells \"", "Irresistibles \"", "LOBS-LlE-BY-THE-FlRE \" \" 03.", "Cat's Tongues \"", "Pikelets \"", "Fat Rascals \"", "Bird's-Nest Cake \"", "Devils on Horseback \"", "Tom Thumbs \"", "75 75 83 83 83", "Hopping John \" \" H3", "Salmagundi \" \" IXg", "Hen's-Nest Eggs \" \" n9", "Bedspreads \" \" n9", "SOUP RECIPES", "Maids of Honor \"", "'T - -*•", "King Henry's Shoestrings", "SOUP RECIPES", "COCK-A-LEEKIE", "i capon or old fowl i tablespoonful chopped", "8 or 9 leeks parsley", "2 quarts (8 cups) cold 4 tablespoonfuls rice", "water Salt and white pepper to", "Draw and truss the fowl as for boiling. Put it into a soup pot with the water. Add one teaspoon- ful of salt and the giblets carefully washed. Bring to boiling point and skim well. Then simmer for two hours, skimming occasionally. Take off the outside skins. Remove the roots and most of the green from the leeks, and split them in halves lengthways. Wash and rinse them well, cut in thin slices and wash again. Drain and add them to the soup with the rice. Simmer until the fowl is tender. To serve, lift out the bird and the giblets from the soup, remove all grease from the top and add the parsley and seasonings.", "14 The Something-Different Dish", "The fowl may either be served whole with parsley sauce poured over it, or half of it may be cut in neat pieces, then served in the soup, and the other half reserved for croquettes or some other dish. Sometimes this soup is thickened with fine oatmeal. A few stewed prunes are sometimes served in Cock-A-Leekie.", "Frequently an old cock is used for making this soup which gives the recipe its name. This soup is an excellent stomachic, and is said to be capable of curing a severe cold. Mrs. Isabella Beeton states that Cock-A-Leekie was largely consumed at the Burns' Centenary Festival at the Crystal Palace, Sydenham, 1859.", "YOUNG FISHERMAN", "3 lbs. different kinds 1 teaspoonful vinegar", "fresh water fish 1 teaspoonful soy", "2 carrots 2 turnips", "1 large tomato 1 stalk celery", "1 leek Salt, pepper and paprika", "2 onions to taste Bunch sweet herbs Water", "Soup Recipes 15", "Cut the turnips and celery into small pieces, boil until tender and drain. Wash the fish, put them into a saucepan with the sliced tomato, chopped carrots, sliced leek, herbs and the onions sliced and fried in a little butter; cover with cold water, and let them stew until the whole is re- duced to a pulp, which will be in about an hour. Strain off the liquor, and let it simmer for another hour. Add the turnips and celery, with the vine- gar, soy and seasonings to taste. Serve hot.", "MULLIGATAWNY", "1*4 lbs. lean mutton 1 dessertspoonful curry", "2 ozs. (4 tablespoonfuls) powder", "butter or drippings 1 teaspoonf ul curry paste", "3 pints (6 cups) cold water \\]/2 ozs. (6 tablespoon-", "or stock fuls) flour", "2 onions ^2 pint (1 cup) hot milk", "1 sour apple 1 tablespoonful chutney", "4 tablespoonfuls chopped 1 bunch herbs", "ham Salt and pepper to taste", "Yz small carrot 1 lemon", "yi small turnip Boiled rice", "Wipe the meat and cut it in small pieces.", "16 The Something-Different Dish", "Melt the butter or drippings in a saucepan, add to it the apple and vegetables cut in small pieces, and cook for five minutes over the fire. Add the curry powder, curry paste, chutney and flour, and mix well; then add the water or stock, meat, herbs, salt and pepper. Stir over the fire for five minutes and then simmer for two hours, skim- ming when necessary. When ready, strain through a fine sieve into a basin. Lift out the best pieces of the meat for serving in the soup and rub as much as possible of the remainder through the sieve.", "Rinse out the saucepan and return the soup to it with the meat. Season carefully, add one tablespoonful of lemon juice and the hot milk just before serving. Serve the soup with plain boiled rice. If liked a lemon cut in quarters may also be handed.", "The addition of a little cream is a great improve- ment to this soup.", "Mulligatawny signifies pepper-water. It seems to have come into fashion at the time Dr. Kitch- ener wrote his famous \"Cook's Oracle.\" He", "Soup Recipes 17", "speaks of it as a fashionable soup, and a great favorite with our East Indian friends. In a foot- note he says, \"The progress of inexperienced, peripatetic politicians has lately been arrested by this outlandish word being pasted in the windows of our coffee-houses; it has, we believe, answered the restaurateur's purpose, and often excited John Bull to walk in and taste; the more familiar name of curry soup would, perhaps, not have had sufficient of the charm of novelty to seduce him from his much-loved mock turtle.\"", "FISH RECIPES", "\" Kickshaws \" were made in Shakespeare's time", ".*, wftyf^", "'Petticoat Tails\"", "Rough Robin \" — A spicy fruit cak", "FISH RECIPES", "TWICE LAID", "2 lbs. cold cooked fish i pint (2 cups) mashed", "6 hard-cooked eggs potatoes", "12 filleted anchovies Few pieces puff paste", "x]/2 pints (3 cups) thick 2 chopped onions", "white sauce 2 tablespoonfuls chopped", "yi pint (1 cup) grated parsley", "cheese ]4, pint (1 cup) chopped", "Salt and pepper to taste cooked ham", "Butter a fireproof dish, sprinkle in the chopped onion, parsley and ham. Flake the fish and slice the eggs. Put a layer of the sauce in the dish, sprinkle in some of the cheese, and on this arrange a layer of the fish and eggs, then add another of the sauce, and so on until the dish is almost full; sprinkle over the top a little salt and pepper. Cover with mashed potatoes, brush over the top with a little beaten egg, garnish with the puff", "22 The Something-Different Dish", "pastry, place in a baking tin and cook in a hot oven for thirty minutes.", "Any remains of cold fish, chicken or meat can be utilized in the same way.", "tyi lb. {i}4 cups) cold 2 ozs. (4 tablespoonfuls)", "cooked fish butter or drippings", "% lb. {yi cup) rice Salt and pepper to taste", "2 hard-cooked eggs 1 tablespoonful chopped", "Flake the fish, taking care to remove all the skin and bones. Wash and boil the rice, then drain and dry it in the oven. Melt the butter in a sauce-pan, add the whites of eggs, chopped, the fish and rice, and stir over the fire all together until quite hot. Take care that the mixture does not brown. Season with salt and pepper and pile in a mound on a hot dish. Decorate down the sides with the hard-cooked yolks of eggs, pre- viously rubbed through a sieve, and the parsley. Serve hot.", "Fish Recipes 23", "Kedgeree is the name given to a medley com- posed of fish, boiled rice, and hard-cooked eggs, but it owes its name to the Hindu word \"khichri,\" meaning a medley or assortment, and not to the name of a place on the Hoogly River, forty miles southwest of Calcutta, India.", "yi pint (1 cup) picked ^4 pint (i}4 cups) milk", "shrimps 2 tablespoonfuls flour", "Salt and paprika to taste }4 pint (1 cup) canned", "2 ozs. (4 tablespoonfuls) peas", "Blend the butter and flour in a saucepan over the fire, season with salt and paprika, and pour in the milk, stirring all the time. Stir until the mixture boils, then add the shrimps broken in pieces and the peas drained from their liquor. Serve very hot with crackers or fingers of but- tered toast.", "24 The Something-Different Dish", "PULLED FISH", "Boiled fish", "yi pint (i cup) cream", "i tablespoonful dry mus- tard", "i tablespoonful anchovy essence", "i}4 tablespoonfuls mush- room catchup Pepper to taste i teaspoonful flour i teaspoonful butter Toasted bread", "After any solid fish is boiled, pick it in small pieces from the bones and add to one pound of it the mustard, anchovy essence, catchup, pep- per, flour, butter and cream; heat over the fire until very hot and serve at once on toast.", "i good-sized boiled lob- ster", "6 ozs. ($4 cup) sweet butter", "i tablespoonful chopped onion", "i tablespoonful chopped peppers", "6 peeled tomatoes", "i 6 potatoes", "5 hard-cooked eggs", "i pint (2 cups) chicken", "stock 1 small cream cheese Salt to taste", "Slice the tomatoes; cut each potato in three pieces and the eggs in quarters. Melt the but-", "Fish Recipes 25", "ter, add the onions and peppers. Cook for five minutes, then add the potatoes and cook until the butter is absorbed. Pour in the stock, in which the lobster shell has been boiled; add the tomatoes, the lobster cut in small pieces, the cream cheese and the eggs, and salt to taste. Simmer until the potatoes are cooked and serve very hot.", "COD QUADRILLES WITH POTATO SALAD", "2 lbs. cod Potato salad", "1 beaten egg Salt and pepper to taste", "Bread crumbs", "Slice the cod and dip the slices in flour. Brush the fish over with the beaten egg, and dip in bread crumbs which have been seasoned with salt and pepper. Then fry in plenty of smoking hot fat until a nice brown color. Serve cold, with potato salad arranged around the dish. A very good potato salad is made as follows: Rub a basin with a slice of onion or a cut clove of garlic, and into it put a quart of cold boiled potatoes", "26 The Something-Different Dish", "that have been cut into small squares. Stir through the potatoes two tablespoonfuls of capers. Melt two tablespoonfuls of butter, add one tea- spoonful of made mustard, four tablespoonfuls of vinegar, and salt and pepper to taste. Pour over the potatoes while the sauce is hot, and set away to get cold before serving with the fish. A little chopped parsley may be added, if liked.", "MEAT RECIPES", "MEAT RECIPES", "BUBBLE AND SQUEAK", "i lb. cold boiled salt beef 4 ozs. (}4 cup) butter or 1 boiled cabbage drippings", "Cut the salt beef in thin slices and sprinkle it over with a little pepper; melt the butter or drip- pings in a frying-pan. When hot put the beef into it, and fry on both sides until it is a golden color; then take up, put the pieces of meat be- tween two plates, and keep them hot over boiling water. Chop the cabbage, put it into the pan in which the beef was fried, and fry it for five min- utes; turn it out in the center of a hot dish and arrange the slices of beef round. Serve very hot.", "If liked, cold mashed potatoes, shredded onions", "and a little vinegar may be added.", "Bubble and squeak is the fanciful name ap- 29", "30 The Something-Different Dish", "plied to an old English dish of fried beef and cabbage.", "\" When 'midst the frying-pan, in accents savage, The beef so surly quarrels with the cabbage.\"", "Dr. Kitchener set the lines to music, and fur- nished a sauce for the dish. Even George Augusta Sala, who was both a clever cook and a conscien- tious epicure, was very fond of boiled beef when it was served a la Bubble and Squeak.", "POOR MAN'S GOOSE", "1 lb- liver Salt and pepper to taste i slice fat bacon y2 teaspoonful powdered", "2 large sliced onions sage", "i}i pints (3 cups) 1 pint (2 cups) gravy or mashed cooked beans stock", "or potatoes Apple sauce", "Take the slice of bacon and the liver and fry them a light brown. Now fry the onions. Line a fireproof dish with most of the beans or pota- toes, add a layer of the liver and bacon, then a layer of onions. Sprinkle with the salt, pepper", "Carpet Bag\" is a round steak split half through and", "stuffed with oysters. It is closed like a sandwich", "and roasted until cooked", "Love in Disguise \" is a dinner dish of calf's heart and vermicelli served with brown gravy", "Poor Man's Goose \" — the name is cruelly ironic — is", "made of liver. But liver is as nourishing as goose,", "and if carefully cooked it tastes just as good", "Meat Recipes 31", "and sage. Strain the gravy over the contents of the dish, then cover with a layer of the beans or potatoes and bake for one hour. Serve with apple sauce.", "Poor Man's Goose — the name is purely ironic — is made of liver. But liver is as nourishing as goose, and if carefully cooked it tastes just as good.", "CARPET BAG", "1 piece round steak Parsley", "20 oysters", "Take a piece of round steak as large as you re- quire and three inches thick; split half through with a sharp knife; place the oysters inside and close like a sandwich. Sew carefully together at the edges, and roast until cooked; the length of time depends upon the size of the steak. Serve hot garnished with parsley.", "32 The Something-Different Dish", "LOVE IN DISGUISE", "i calf's heart Boiled vermicelli", "Some well-seasoned force- Brown gravy- meat", "Wash and dry a calf's heart, cover it with a layer of well-seasoned forcemeat, and steam until almost ready. Finish the cooking by baking, cover with boiled vermicelli, and serve with a rich brown gravy. Sometimes the heart is stuffed, covered with pastry and baked in a hot oven.", "To make the forcemeat, put through the food chopper one-half pound of lean pork, and one- fourth pound of lean meat, then add one cupful of bread-crumbs, salt, pepper and paprika to taste, grated rind of one lemon, one tablespoonful of chopped parsley, two well- beaten eggs and mix together.", "CHINA CHILO", "2 lbs. end neck of mutton i pint (2 cups) green peas 2 ozs. (4 tablespoonfuls) Salt and pepper to taste", "butter % pint (1 cup) water", "2 sliced onions % pint {i}/2 cups) boiled 1 shredded lettuce rice", "Meat Recipes 33", "Melt the butter, add the mutton, onion, lettuce, peas, seasonings and water. Cover the pan and simmer gently for two hours. Serve with the hot boiled rice.", "When peas are out of season use beans.", "SQUAB PIE", "3 lbs. lean pork Salt and pepper to taste", "4 tart apples Gravy or stock 3 small onions Pastry to cover", "Cut the pork into neat pieces. Put a layer of the pieces in the bottom of a fireproof dish. Add one of the apples, peeled and chopped, then one of the onions, peeled and chopped, salt and pepper, and so on till the dish is full. Pour in as much stock or gravy as will fill the dish three- quarters full. Cover with pastry, and bake for two hours in a moderate oven.", "34 The Something-Different Dish", "i lb. lean beef i pint (2 cups) warm", "1 carrot water or stock", "1 turnip >£ lb. (2 cups) flour", "2 onions ^ lb. (1 cup) chopped yi tablespoonful mush- suet", "room catchup 1 teaspoonful baking", "Salt and pepper to taste powder", "Wipe and trim the meat, and cut it into small neat pieces. Prepare the vegetables and slice them. Put a layer of the vegetables into a shal- low stewpan, then the meat and the remainder of the vegetables on the top. Season well with salt and pepper, add the catchup and the water or stock. Cover and stew slowly for thirty minutes.", "Mix the flour with the suet, add the baking powder and a pinch of salt and mix well. Make this into a stimsh paste with cold water; roll it out into a round cake the size of the stewpan, and put it on the top of the meat and vegetables. Continue the stewing until the meat is quite tender, and the vegetables and pastry well cooked.", "Meat Recipes 35", "The crust should be loosened from the sides of the saucepan occasionally, and more liquid added if necessary. Cut the pastry across into six pieces. Lift out the meat and vegetables and arrange them on a hot platter, place the pastry on the top and garnish with a few pieces of the carrot.", "TRIPLE ALLIANCE", "Cooked potatoes Cooked meat made into", "Cooked turnips balls", "Melted butter", "Reheat the turnips and potatoes in separate dishes placed in a steamer or in boiling water. Mound the turnips on a hot dish; then cover with the potatoes, mashed and forced through a bag and star tube, or made rough with a fork. Ar- range balls of meat here and there about the base. At the top make an indentation, and fill it with melted butter, so that it will trickle down the crinkly sides of the potato.", "Triple alliance is a combination of potatoes, turnips and meat.", "36 The Something-Different Dish", "2 lbs. best end neck of yi pint (1 cup) cooked", "mutton peas or beans", "2 ozs. (4 tablespoonfuls) 2 boiled carrots", "butter or drippings 2 boiled turnips", "6 diced onions 1 tablespoonful mush-", "1 tablespoonful flour room catchup", "1 bunch herbs Water", "Salt and pepper to taste", "Trim off some of the fat, remove all the un- necessary bone, cut the mutton into rather thin chops, and put them into a frying-pan with the butter or drippings. Fry them a pale brown, but do not cook them enough for eating. Take up the mutton and put it in the bottom of a stewpan. Fry the onions slightly in the same fat as the mutton was browned in, but do not allow them to take any color. Sprinkle the flour over the meat, add the onions, drained, cover with cold water, and bring to the boil, occasionally skimming; then put in the herbs and simmer for two hours. Add the carrots and turnips cut in slices, the peas or beans, catchup, and seasonings.", "Meat Recipes 37", "Simmer for ten minutes, then turn into a deep hot dish and serve at once.", "Haricot, the name given to a stew composed of chops from the best end of neck of mutton and the familiar vegetables which go by the collec- tive name of pot-herbs, is given by the most re- liable authorities as derived from the old French \"Harigot,\" meaning a morsel, but more fanciful etymologists attach it to \"haut-ragout,\" meaning something superior by way of stewed meat.", "CAVALIER'S BROIL", "1 moderate sized shoul- ^ pint (i}4 cups)", "der of mutton pickled mushrooms", "Salt and red pepper", "Half roast or parboil the shoulder of mutton, then lift it on to a hot dish, score on both sides down to the bone, season well with salt and red pepper, and finish cooking it over the fire or in the oven.", "Skim the fat from the gravy, and keep the dish which contains it quite hot to receive the joint", "38 The Something-Different Dish", "again. Warm the mushrooms, chop one-half cup- ful of them and sprinkle them over the broil; when it is ready to be served arrange the remainder round it and serve immediately.", "To make the pickled mushrooms: Take some small and round button mushrooms, throw them into cold water, and rub each separately with a piece of flannel dipped in salt to clean it; put them again into fresh cold water, and finally into a pan with a handful of fine salt scattered over them. Place over a moderate fire, having cov- ered them close so that the steam may not escape, for fifteen minutes, or until they are hot and the water is drawn well out of them; drain and dry well; keep them covered up from the air until they are cold; then place them in clean glass bottles with a blade of mace, fill up with white wine vinegar, and add to each bottle a teaspoonful of olive oil. Cork and seal.", "Meat Recipes 39", "i,K lbs. tender steak yi teaspoonful cream of ]/2 oz. (2 tablespoonfuls) tartar", "flour 2 ozs. (4 tablespoonfuls) 1 teaspoonful salt butter", "yi teaspoonful pepper Milk", "¥a, lb. (3 cups) flour y^ pint (1 cup) water yi teaspoonful baking", "Cut the steak into small pieces. Mix the two tablespoonfuls of flour with the salt and pepper and roll the pieces of steak in this mixture. Sift the flour, baking soda, cream of tartar, and salt and pepper to taste into a basin, rub in the butter and mix into a firm paste with a little milk. Cut the paste into two pieces, one large and one small. Roll out the larger piece and line a well- buttered mold with it. Put in the pieces of steak with the water. Roll out the smaller piece of paste and lay it on the top. Cover with a piece of buttered paper and steam steadily for three hours. Turn out on to a hot dish and serve.", "Bombshell was the name given to this meat pudding in 1820 by an old soldier.", "CHICKEN RECIPES", "CHICKEN RECIPES", "SPREAD EAGLE", "i chicken i tablespoonful chopped", "Salt, pepper, and made parsley", "mustard to taste Tomato sauce", "i gill (}4 cup) chopped Watercress", "cooked ham 2 ozs. (4 tablespoonfuls)", "butter or drippings", "Singe and draw the chicken and split it down the back; leave the wings on, but remove the breast- bone. Season well inside with salt, pepper, and made mustard. Lay the bird in a well-buttered baking tin. Sprinkle with the ham and the pars- ley, brush with the melted butter or drippings and cook it in a moderate oven for twenty-five min- utes, keeping it well basted while cooking.", "Pour some hot tomato sauce on to a hot platter, lay the chicken on it, and garnish the top and the bottom of the dish with watercress.", "44 The Something-Different Dish", "Serve for breakfast or luncheon.", "A squab may be cooked in the same way. Split a nice squab up the back, flatten it a little with a knife, and truss the wings each side of the breast. Put a skewer through to keep it flat. Grill it over a clear fire for five minutes, turning once. Then place it in a buttered tin, covering it with buttered bread crumbs; cook in a hot oven for ten minutes, place on a piece of toast after re- moving the skewer, and pour over some nice thick brown gravy.", "Garnish with watercress.", "SUDDEN DEATH", "i broiling chicken Salt and pepper to taste", "i oz. (2 tablespoonfuls) Tomato sauce butter", "Chop the head off a live young fowl, and let it bleed. Draw the chicken and plunge it into a pan of boiling water, when the skin and feathers will come off all together. Split the chicken in half; broil it over a clear fire, and keep turning", "Stoved Howtowdie \" is a savory way of serving youns fowl with poached eggs and spinach", "Country Captains \" illustrate an unusual way of re- cooking cold chicken in a batter containing curry", "Chicken Recipes 45", "it till done, which will be in about twenty minutes. Season with salt and pepper, rub with the butter and serve hot with tomato sauce.", "COUNTRY CAPTAINS", "yi lb. (1 cup) flour Pieces cold, cooked", "Yz teaspoonful salt chicken", "1 gill (J/2 cup) milk 1 tablespoonful onion", "1 egg juice", "1 tablespoonful olive oil 3 tablespoonfuls vinegar", "Y teaspoonful curry Cream sauce powder", "Sieve the flour and salt into a basin, add the milk and the egg well beaten, olive oil and the curry powder. Beat until smooth and glossy. Put in a cool place for one hour.", "Mix the onion juice and the vinegar; dip pieces of cold, cooked chicken into the vinegar and onion juice, then into the batter and fry in smoking hot fat until they are a golden color.", "Pour cream sauce into the bottom of a hot dish, place the chicken on it and serve hot.", "46 The Something-Different Dish", "STOVED HOWTOWDIE", "1 chicken yi pint (1 cup) boiling", "6 button onions water or stock", "1 blade mace Forcemeat", "1 bay leaf Gravy", "4 ozs. iyi cup) butter 5 or 6 eggs", "1 bunch herbs Cooked spinach", "Prepare and stuff a young, plump fowl with forcemeat. Put it into a saucepan with a close- fitting lid, add the onions, mace, bay leaf, butter and if liked the herbs. When the fowl has hard- ened, and been turned, add the boiling water or stock. Fit on the lid very closely and set the saucepan over the fire. One hour will do a small fowl, the heavier ones take longer in proportion to their weight. Have a little seasoned gravy, in which parboil the liver. Poach five or six eggs nicely in this gravy. Dress them on flattened balls of cooked spinach around the fowl. Rub down the liver to thicken the gravy and liquor in which the fowl was cooked, skimming nicely, pour over dish and serve all very hot.", "Mushrooms, oysters, forcemeat balls, etc., may be added to enrich it, and chopped celery may be put in the sauce.", "Chicken Recipes 47", "SPATCHCOCK", "1 chicken 1 pint (2 cups) brown", "Salt and pepper sauce", "1 small chopped onion 1 teaspoonful meat ex-", "1 bouquet garni tract", "1 shallot 2 chopped gherkins", "2 bay leaves yi tablespoonful capers 1 sprig thyme 1 teaspoonful chopped 4 tablespoonfuls vinegar parsley", "Cut the chicken in half and season the inside of the bird with salt and pepper, chopped onion, and bouquet garni and allow to lie in a cool place for an hour. Brush the bird over with melted butter and grill it for twenty minutes, basting all the time. Sprinkle with browned bread crumbs, cook for ten minutes more, and serve the following sauce with it : Chop the shallot with the bay leaves and put them in a pan, add the thyme, pepper, and vinegar; simmer until the vinegar is reduced to half the quantity, then mix with it the brown sauce and meat extract and boil for ten minutes, rub through a sieve and add the gherkins, capers, and parsley. Make very hot and use.", "48 The Something-Different Dish", "To make the bouquet garni, tie together a piece of well-washed fresh parsley, a sprig of thyme, a sprig of marjoram, a bay leaf, a celery leaf, a small piece of cinnamon stick, a clove of garlic, a blade of mace, and a piece of green or red pepper.", "1 tender chicken 2 ozs. (4 tablespoonfuls) yi lb. (1 cup) rice butter", "1 tablespoonful chopped 2 tablespoonfuls chopped preserved ginger parsley", "2 sliced onions 1 hard-cooked egg 2 bay leaves Salt to taste", "1 teaspoonful whole Water white peppers", "Singe and draw the chicken and then cut it into neat joints. Melt the butter in a saucepan, place in the chicken, add the rice, ginger, onions, bay leaves, whole peppers, cover with cold water, bring to the boil, and simmer for one hour. Sea- son with salt and serve hot with the parsley and the hard-cooked egg, which has been rubbed through a sieve, sprinkled over.", "PUDDING RECIPES", "Jenny Lind \" received its name from the sweet singer", "of the same name. She was very fond of this dainty", "and delicious cake-custard pudding", "Flimsy\" is the name of a rice and jam pudding. It is a favorite in the nursery, and children are de- lighted with its fluffy top and altogether delicious look", "Huff\" is an excellent sweet for the spring and summer months. It is a sweet rhubarb gelatin flavored with lemon juice and served", "PUDDING RECIPES", "JENNY LIND", "4 small sponge cakes 3 eggs", "4 tablespoonfuls rasp- 4 tablespoonfuls chopped", "berry jam cocoanut", "1 lemon ^ pint (i>£ cups) whip- 6 tablespoonfuls sugar ping cream", "i>^ gills ($4 cup) water 8 preserved cherries", "Slice the sponge cakes and place them in a glass dish; spread the raspberry jam over them. Put the grated rind and strained juice of the lemon into an enameled saucepan, add four tablespoon- fuls of the sugar and the water; bring to boiling point; beat up the yolks of the eggs in a basin; pour the boiling mixture over them, stirring all the time; return to the saucepan, and stir over the fire until the mixture thickens — it must not boil. Beat up the whites of the eggs to a stiff froth and stir them gently into the custard. Take from the fire, and, when it becomes cool,", "52 The Something-Different Dish", "pour it over the sponge cakes. Sprinkle in the cocoanut, then cover with the whipped cream to which the remainder of the sugar has been added, and decorate with the preserved cherries.", "Jenny Lind received its name from the sweet singer of the same name. She was very fond of this dainty and delicious cake-custard pudding.", "SPOTTED DICK", "yi lb. (3 cups) flour y2 teaspoonful salt", "5 tablespoonfuls chopped 3 tablespoonfuls sugar", "suet )4 teaspoonful grated Ya, lb. (1 cup) currants nutmeg", "2 teaspoonfuls baking 1 egg", "powder Milk", "Sieve the flour, salt, baking powder and sugar into a basin, add the suet, currants, nutmeg and the egg well beaten. Make into a stiff dough with some milk. Put into a greased mold, cover with a greased paper and steam steadily for two hours. Turn out, decorate with a star of whipped and sweetened cream, and serve hot with a sweet sauce.", "In homely circles, a boiled suet pudding with", "Pudding Recipes 53", "dried currants is in great favor. It is rarely honored by its formal name of Currant Pudding, but is familiarly called Spotted Dick. The reason for the name is less obvious than that applied by cabinet-makers to the same pudding, which is known among them as \"bird's-eye maple.\" Yet one other name, of which the pudding can scarcely be proud, is \"hunter's pudding,\" which is suggestive of the distance between currant and currant.", "DOG IN A BLANKET", "yi lb. (2 cups) flour Milk", "2 teaspoonfuls baking 5 tart oranges", "powder 4 ozs. {}4 cup) sugar", "1 teaspoonful salt 1 tablespoonful melted", "1 tablespoonful pow- butter", "dered sugar 1 pint (2 cups) lemon", "1 tablespoonful lard custard", "i}4 tablespoonfuls but- 2 tablespoonfuls chopped", "ter walnut meats", "Sieve the flour, baking powder, salt and pow- dered sugar into a basin, rub the lard and butter into them and make the mixture into a rather stiff", "54 The Something-Different Dish", "dough with some milk. Roll it into a sheet one- half inch in thickness. Brush with the melted butter and sprinkle the sugar over it. Then cover it with the oranges, which have been peeled, sliced thin and seeded. Roll up into a compact roll. Tie it in a buttered, floured cloth and boil for two hours. Drain and unwrap on a hot plat- ter. Decorate with the chopped nuts. Serve with a lemon custard made with one cupful of sugar, one tablespoonful of flour, two egg yolks, the grated rinds and strained juice of two lemons, and one and one-half cupfuls of water.", "This is a Creole recipe over one hundred years old.", "i bundle rhubarb 6 ozs. {% cup) sugar", "yi lemon i>2 gills iyi cup) water", "4 tablespoonfuls pow- Custard or whipped dered gelatine cream", "Stew the rhubarb and sugar together until quite soft and rub through a sieve; add the strained lemon juice and return to the fire. When", "Pudding Recipes 55", "hot, stir in the gelatine, which has been mixed with the cold water, and thoroughly dissolve it. Pour it into a wet mold, and, when cold, turn out. Serve with custard or whipped cream.", "Huff is an excellent sweet for the spring and summer months.", "SCOTCH MIST", "24 macaroons 1 pint (2 cups) whipping", "12 ladyfingers cream", "1 gill iyi cup) fruit juice Few drops green color or curacoa Few drops red color", "Few Maraschino cherries", "Pound the macaroons to a fine paste, crumble in the ladyfingers, add the fruit juice or curacoa and one-half of the cream. Mix all well together and turn into a pretty dish. Whip up the re- maining cream and divide it into two portions; color one pink with a few drops of red color and the other pale green with a few drops of green color.", "Ornament the top with the cream, using a forcing bag and star tube. Decorate with the cherries.", "56 The Something-Different Dish", "2 pints (4 cups) milk 6 tablespoonfuls apricot 4 tablespoonfuls sugar jam", "Y$ teaspoonful salt 1 gill (}4 cup) cream", "yi lb. (1 cup) rice 1 teaspoonful lemon ex-", "3 eggs tract", "Put the milk into a saucepan, with one table- spoonful of the sugar and the salt, and bring to the boiling point. Mix the rice with the remain- der of the sugar and cream. Add the boiling milk and cook until tender. Take from the fire, add the beaten yolks of the eggs and pour into a but- tered pudding dish, leaving it for an hour in a cool place. Spread the jam over the top. Beat up the whites of the eggs, add the extract and spread on the top of the pudding.", "Sprinkle over with a little sugar and bake in a moderate oven for five minutes.", "DOCTOR JOHNSON", "Slices stale bread A few tiny colored can-", "Stewed apples dies", "Cream or custard", "Doctor Johnson \" is a bread pudding", "Scotch Mist \"", "\" Spotted Dick", "Pudding Recipes 57", "Cut several slices from a loaf of stale bread, trim off the crusts, divide the bread into pieces about three inches square, and line a buttered pudding basin neatly with them. Have ready a saucepan of boiling stewed and sweetened apples with plenty of juice, fill the bowl to within about a third of the brim with the solid portion, pour in as much juice as will come to less than an inch from the edge, and then arrange a round of bread exactly to fit the top of the pudding. Cover the bowl closely with a plate, set a heavy weight upon it, and leave it for several hours, when the juice will have thoroughly soaked the bread. Turn out and sprinkle over with tiny colored candies, and serve with or without cream or cus- tard.", "GENERAL SATISFACTION", "Some strawberry or rasp- 1 lemon", "berry preserves 1 egg", "6 lady fingers 3 whites of eggs", "% pint (1 cup) milk Grated nutmeg to taste", "1 oz. (2 tablespoonfuls) 3 tablespoonfuls sugar", "butter Puff pastry 1 tablespoonful flour", "58 The Something-Different Dish", "Line a fireproof pudding dish with the pastry. Put a layer of preserves at the bottom, then a layer of the lady fingers, then a layer of the fol- lowing mixture. Blend the butter and flour in a saucepan over the fire, add the milk, and the grated rind of the lemon, stir and cook until the mixture thickens. When cold, stir in the yolk of the egg, and add the nutmeg and the sugar. Bake in a moderate oven until ready.", "Beat up the whites of the eggs to a stiff froth, place them on the top of the pudding, sprinkle over with sugar and bake for three minutes.", "SNOW BALLS", "}4 lb. (i cup) sugar i teaspoonful lemon ex-", "yi pint (i cup) water tract", "i quart (4 cups) cream Chopped cocoanut", "1 tablespoonful vanilla extract", "Boil the sugar and water together for five minutes; cool, add the cream and the extracts, and freeze. Mold in balls, or pack in round molds. Before serving roll these balls in the cocoanut.", "Pudding Recipes 59", "Another method.", "Cream one-half cupful of butter with three- fourths cupful of sugar, add one-half cupful of milk, two and one-half cupfuls of flour sifted with two teaspoonfuls of baking powder, then add one teaspoonful of rose extract and the stiffly beaten whites of four eggs, beat well and steam for one hour in buttered cups. When done, sprinkle with sugar and serve with sweet sauce or custard.", "IRISH DELIGHT", "1 pint (2 cups) milk 2 beaten eggs", "6 tablespoonfuls corn- 2 bay leaves", "starch 4 tablespoonfuls sugar", "1 teaspoonful vanilla ex- Fine breadcrumbs", "tract Smoking hot fat", "Blend the cornstarch with a little cold milk. Infuse the bay leaves in the milk over the fire for ten minutes, strain, add the sugar to the milk and dissolve over the fire. Now add the moist- ened cornstarch and vanilla, and boil and stir until the mixture leaves the sides of the pan. Spread", "60 The Something-Different Dish", "to an inch in thickness on a wet plate, and leave until cold. Cut into pieces two inches in size. Brush over with the beaten eggs; dip in the bread crumbs; then again in egg and bread crumbs and fry in smoking hot fat. Drain, sieve over with fine sugar, and serve for a hot sweet.", "FLOATING ISLAND", "3 eggs i teaspoonful vanilla ex- y2 pint (i cup) milk tract", "4 small sponge cakes 4 tablespoonfuls sugar 3 tablespoonfuls shred- Jam or jelly", "ded almonds", "Make a custard with the yolks of eggs, milk, vanilla extract and three tablespoonfuls of the sugar. Slice the sponge cakes into a glass dish, spread with jam or jelly, and cover with the cus- tard.", "Beat up the whites of eggs to a stiff froth, then beat in the remainder of the sugar. Have a pan of hot water, a plate and a skimmer. Drop a spoonful at a time of egg white into the water,", "Pudding Recipes 61", "and when firm remove. Place the little islands of egg white on the custard, sprinkle the almonds over the top and serve cold.", "1 6 cooking apples 3 whites of eggs", "]A. lb. lump sugar 3 tablespoonfuls granu-", "1 pint (2 cups) water lated sugar", "yi lemon 12 almonds", "Peel and core six of the apples without divid- ing, then cook them in a shallow pan with the water and lump sugar, and when tender lift them carefully on to a dish. Have ready the remainder of the apples, peeled, cored and sliced, put them into the same syrup with the grated rind of the lemon and cook gently till reduced to a pulp; stirring often to prevent burning. Cover the bottom of a dish with some of this apple mar- malade, then add a layer of the whole apples, filling up the cavities with the marmalade, then another layer of the marmalade and so on, form- ing the whole in a raised oval shape. Beat up", "62 The Something-Different Dish", "the whites of eggs to a stiff froth, beat the sugar into them, and cover the apples with this meringue. Blanch and cut the almonds into four or five strips, stick these strips in upright at equal distances like the spines of a hedgehog, and place the dish in a slow oven for a few minutes before serving.", "OCEAN FLOWERS", "i oz. (3 tablespoonfuls) 1 teaspoonful vanilla ex- powdered gelatine tract $i pint {i}4 cups) water Lemon jelly i}4 pints (3 cups) j4 lb. (1 cup) sugar", "whipped cream 3 tablespoonfuls red cur- Few drops red color, few rant jam drops green color", "Put the gelatine, water, jam and sugar into a saucepan, stir over the fire until dissolved, then strain, add the vanilla extract, two cupfuls of the cream and a few drops of red color. Allow to cool, pour into some small wet fish molds, and place on ice for three hours.", "Line a wet mold with lemon jelly; when it is set, put in a little more jelly and set on ice.", "Pudding Recipes 63", "Turn out the little fish molds and place them in the jelly as if swimming, adding just a little jelly to keep them in place. Put again on ice, add more jelly to the depth of an inch and a half, put on ice again, place in more fish and jelly, and so on until the mold is full. When firm turn out and decorate round the base with the re- maining cream colored green with the green color. Decorate with shells and ferns.", "GOOSEBERRY FOOL", "1 pint gooseberries 1 teaspoonful lemon 14. pint (2 cups) boiled juice", "custard 1 gill (}4 cup)' water", "2 tablespoonfuls cream 2 ozs. (4 tablespoonfuls)", "Wash, top and tail the gooseberries, and put them into a saucepan with the water and sugar; stew them until they are tender and soft. Rub through a fine sieve with a wooden spoon, not a metal spoon as it injures the flavor and color. When the custard is cold, stir it into the goose- berry puree, add the lemon juice, the cream and,", "64 The Something-Different Dish", "if necessary, more sugar. Serve either in one large glass dish or in custard glasses, having it as cold as possible.", "Two crumbled lady fingers are a nice addition to this dish. If more convenient the cream may be omitted, or, if wished, only cream used, and no custard.", "Rhubarb fool is made in exactly the same way, using eight sticks of peeled rhubarb in place of the gooseberries.", "Strawberry fool is made by merely rubbing the ripe strawberries through a sieve and adding a few drops of red color. Do not cook the fruit.", "Gooseberry fool is at all times popular, but it is best when made with fresh fruit.", "The name of this dish often puzzles people. This is an example of the degeneration of a foreign kitchen term, a corruption which has destroyed the descriptive meaning. Originally the qualify- ing adjective was written foule, because the stewed gooseberries were crushed before being mixed with the cream. In old French menus the dish is given as \" Groseilles foules.\"", "Pudding Recipes 65", "CROW'S NEST", "Apples y2 gill (% cup) cream", "l/i lb. (2 cups) flour 1 teaspoonful lemon ex-", "Yi pint (1 cup) milk tract", "2 ozs. (4 tablespoonfuls) 1 teaspoonful baking", "sugar powder 2 eggs", "Peel, core, and slice enough apples to one-half fill a buttered baking dish. Sieve the flour, baking powder and sugar into a basin, stir in gradually the milk, cream and lemon extract. Whisk up the eggs, mix these with the flour in- gredients, and beat thoroughly for eight min- utes, then pour the mixture over the apples until they are covered. Bake for one hour and serve the pudding hot with cream, sweetened and fla- vored with a little powdered nutmeg.", "This pudding tastes like apple dumplings, though it is more quickly and more easily made.", "66 The Something-Different Dish", "FAIRY BREAD", "2 slices stale bread i i beaten egg", "inch thick Hot fat", "Milk Sugar", "Vanilla extract Preserves", "Cut the bread into strips four inches long, and one and one-half inches wide. Dip quickly into a little milk flavored with the vanilla, and drain. Now dip into the egg and fry in smoking hot fat to a golden color; sprinkle with sugar, and put a teaspoonful of preserves on each piece.", "Another method.", "Cut stale sponge cake in one inch slices, toast a golden brown and cut in two inch squares. Beat to a froth one-half of a tumbler of quince jelly, and when very light add gradually the stiffly beaten whites of two eggs. Heap this on the pieces of toast, and top each half with a candied cherry. Serve with cream.", "Nun's Siehs \" are fried cakes", "Fastarots\" — Delicious finser rusks", "\"Log of Wood and Bird Cake", "MAIDS OF HONOR", "i pint (2 cups) milk 1 pinch powdered cinna-", "1 dessertspoonful rennet mon", "4 tablespoonfuls cleaned 1 pinch grated nutmeg", "currants yi teaspoonful grated", "4 tablespoonfuls whipped lemon rind", "cream 2 tablespoonfuls brandy", "2 yolks of eggs Pastry", "2 ozs. (4 tablespoonfuls) 1 tablespoonful ground sugar almonds", "Warm the milk slightly, add the rennet to it and let stand until a curd has formed. Put it in a coarse cloth on a sieve, and drain over night. Next day press the curd lightly, and turn it into a basin. Add to it the yolks of eggs, cream, sugar, currants, almonds, brandy, cinnamon, lemon and nutmeg, and mix well. Line some tartlet tins with rich pastry rolled out rather thin, and fill them with the above mixture. Bake in a", "70 The Something-Different Dish", "moderate oven for twenty minutes. Cool and sprinkle with sugar.", "Maids of Honor are small lemon cheese cakes. Richmond near London, claims this particular dainty as its specialty. This is what the village gossips have to say about them:", "Way back in the mystic part of the 15 th cen- tury some ingenious Richmond housewife con- cocted a wonderful recipe for making sweetened cheese cakes, and, thrifty housewife that she was, locked it in a strong box, against the onslaughts of borrowing neighbors. With almost anything else you could guess, \"One of butter, two of sugar, three of flour and four of eggs,\" or something of the sort, and produce a creditable imitation, but with \"Maids of Honor\" it's different. Chemists have tried to analyze them, astrologers to cast their horoscopes, but one can do nothing of the sort. They defy detection; indeed, you don't really taste any cheese in them at all, and they seem to appear for the prime sensible purpose only of quickly disappearing under the motto \"To be eaten.\"", "One fine day Mistress Anne Boleyn found her- self heiress to this precious recipe. That was when she was at the Court of Henry VIII, then on his progress through Reading. In those days kings had a way of happening around when least expected, and so when Mistress Boleyn and her honorable companion were feasting from her ad- mirable baking, whiling away the time that the", "\"King was in his counting house, Counting out the money; The Queen was in her pantry, Eating bread and honey,\"", "with nothing else to do, the little company sud- denly found Bluff King Hal in their midst roaring out, \"What have we here?\"", "Before they could answer him or hide away the feast, the Majesty of England sat him down, and, as the old chronicle has it, devoured \"foarteen gode cakes withouten compunction!\" much to the sorrow of the hungry maids of honor, who found little consolation in his approbation. So good did they taste he begged to know the name of the delicious cakes.", "72 The Something-Different Dish", "\"Your Majesty, they haven't any,\" Mistress Boleyn was forced to confess. \"Then,\" cried the King, \"since no name have they I shall stand sponsor to them; let them be called 'Maids of Honor' hereafter, so sweet they are,\" after which pretty compliment in payment for his feast he strolled out into his garden.", "Naturally, the cakes immediately became the talk of the Court, and, years after, the recipe found its way back to \"Richmond Towne.\"", "TOPS AND BOTTOMS", "y£ lb. (i cup) sugar % teaspoonful salt", "14 ozs. (3^ cups) flour 2 teaspoonfuls baking }4. pint (1 cup) milk powder", "4 tablespoonfuls melted 1 beaten egg butter", "Mix the sugar with one cupful of the flour and stir in the milk. Set in a warm place for five hours. Add the melted butter, salt, baking powder and the remaining flour. Mold this dough into balls about the size of an egg, lay them", "Bachelor's Buttons\" is the quaint name of tiny old- fashioned English cookies. These biscuits are often served at afternoon tea. They are fine for the lunch box", "\"Tops and Bottoms\" is the strange title of this English", "nursery biscuit loved by children. The sweet", "biscuits are split and browned", "\" No Matters \" are sweet fritters filled with apple sauce", "on buttered baking tins, brush over with the beaten egg and bake in a moderate oven until ready. When cold divide the balls through the center; rearrange them with the cut surface upward on the baking tins, and return to the oven until they are nicely browned.", "When there are children in the household noth- ing will please them more than an abundant supply of the English nursery biscuits that bear the strange title, \"Tops and Bottoms.\"", "NO-MATTERS", "ifA ozs. (3 tablespoon- 1 teaspoonful baking", "fuls) butter soda", "^ lb. (1 cup) sugar 1 teaspoonful baking 1 teaspoonful lemon ex- powder", "tract Flour", "i~j/2 pints (3 cups) sour Apple sauce", "Cream the butter and sugar together; add the lemon extract, milk, soda, baking powder and enough flour to make a soft dough. Roll out and cut with a large cutter; fry in plenty of smoking", "74 The Something-Different Dish", "hot fat. Drain, cover each with apple sauce, and place two together.", "No-matters are sweet fritters filled with apple sauce.", "BACHELOR'S BUTTONS", "2 ozs. (4 tablespoonfuls) yi teaspoonful rose ex- butter tract", "3 ozs. (6 tablespoonfuls) 1 well beaten egg sugar 5 ozs. (i]4 cups) flour", "Cream the butter with the sugar; then add the rose extract, the egg and the flour. Knead on a floured baking board, roll out and cut with a small cutter. Place on a buttered tin, sprinkle over with sugar, and bake in a moderate oven until ready.", "These biscuits are often served at afternoon tea. They are fine for the lunch box.", "Bachelor's Buttons is the quaint name for tiny old-fashioned English cookies.", "\" Philpy \" is a Southern bread containing rice and cornmeal", "Parliaments \" are cakes made and sold in Scotland when Parliament was held in Edinburgh", "Siamese Twins \" is the name of double cream puffs.", "After the cakes are baked they are glazed over with", "fruit glace and decorated with whipped cream", "PARLIAMENTS", "2 lbs. (3 cups) molasses 2 tablespoonfuls pow-", "4 ozs. (>2 cup) butter dered ginger", "2 lbs. (8 cups) flour yi teaspoonful salt", "1 teaspoonful baking powder", "Put the molasses into a saucepan, bring to boiling point, then add the butter, and pour the mixture upon the flour mixed with the baking powder, ginger and salt. Work the dough well with the hand until quite smooth, and let it stand a day and a night; then roll out very thin, and cut into oblong shapes. Lay the cakes on a buttered tin and bake in a moderate oven for ten minutes.", "Parliaments are a species of gingerbread, sold in small, thin, hard cakes. Parliament was consumed by Thackeray's Georgy Osborne. This delicacy is referred to in company with lollipops in the \"Rejected Addresses\":", "Roll, roll thy hoop, and twirl thy tops, And buy, to glad thy smiling chops, Crisp parliament and lollipops, And fingers of the lady.", "yS The Something-Different Dish", "JOHNSON'S SPANKS", "}4 pint (i cup) cornmeal i egg", "% lb. (i cup) flour yA teaspoonful salt", "2 teaspoonfuls baking yi pint (i cup) milk", "powder Water", "Mix the cornmeal with the flour, add the bak- ing powder, egg well beaten, salt, milk and a very little water to make a nice batter. Beat for two minutes, then drop from the spoon into smoking hot fat, and fry until nicely browned. Serve at once.", "This is a delicious breakfast bread and is known, for some unaccountable reason, as Johnson's Spanks.", "yi pint (i cup) cold 2 eggs", "boiled rice 2 tablespoonfuls melted 1 pint (2 cups) cornmeal butter", "y? pint (1 cup) milk yi teaspoonful salt", "Put the rice into a basin; add the cornmeal, milk, eggs well beaten, melted butter and salt. Beat together for five minutes, and spread the batter, not too thick, in buttered baking-tins.", "Bake in a moderate oven until ready. Break the bread in pieces, split, butter, and serve hot.", "SINGING HINNIES", "i lb. (4 cups) flour y2 teaspoonful salt", "6 ozs. {}i cup) butter Cream", "yi pint (1 cup) cleaned currants", "Sieve the flour and salt into a basin, rub the butter finely into it, then add the currants and make into a soft dough with some cream. Roll out rather thin, cut out with a round cutter, and bake on a hot griddle.", "These cakes owe their name to the fact that they make a singing noise when being cooked.", "NUN'S SIGHS", "1 oz. (2 tablespoonfuls) 1 teaspoonful vanilla ex- butter tract", ">£ pint (1 cup) water 4 eggs", "4 ozs. (1 cup) flour Sifted sugar", "Pinch of salt Fat for frying 1 tablespoonful sugar", "78 The Something-Different Dish", "Put the butter into a saucepan, add the water, bring to boiling point, add quickly the flour, salt and sugar, stir well over the fire with a wooden spoon until the mixture leaves the sides of the pan, remove from the fire, allow to cool, but not become cold and add the extract and the eggs, beating each one in thoroughly. Put into a forcing bag with a star tube, force into smoking hot fat and fry to a golden brown color. Drain and serve dusted over with sifted sugar.", "LOG OF WOOD CAKE", "4 eggs Strawberry jam", "yi lb. (i cup) sugar Marzipan icing", "i lemon Coffee or chocolate fon- Yz lb. (2 cups) flour dant", "2 teaspoonfuls baking Few blanched and powder chopped pistachio nuts", "6 ozs. [}/i cup) butter 2 little robins Few drops red color", "Grate the rind of the lemon into a basin, add the eggs and sugar, and beat over a pan of boiling water. Remove from the hot water when thick", "and white and beat until cold, then add the flour, baking powder and the butter, melted. Color one-half pink with red color and leave the other half yellow. Bake the mixture in two flat but- tered tins about twelve inches square; it should be an inch in thickness when baked. Let cool, and then cut in long strips, spread each strip with sieved strawberry jam, and place them together, one pink and one yellow alternately, three or four in a row, and one row above the other until you have the same number each way. Press them all together and roll up in a piece of white paper until stuck. Form knots with round pieces of marzipan icing, cover these knots and the ends of the cake with fondant icing and mark them with a little melted chocolate or brown color. Put some choco- late or coffee fondant icing into a bag with a tube and force it along the sides and top of the cake to represent the bark of a tree, then sprinkle over with a few chopped pistachio nuts and decorate with two little robins and a pink flower and three green leaves made of marzipan.", "80 The Something-Different Dish", "To make fondant icing. Put three pounds of sugar into a saucepan, add two cupfuls of cold water, and stir over the fire until the sugar is dis- solved. Then add one tablespoonful of glucose, and allow it to boil until it forms a soft ball in cold water. Let the bubbles die down, and pour into a basin which has been rinsed out with cold water. When you can bear your finger in the middle, begin to cream it, and when thick, put your hands in and knead and squeeze until it is a solid, firm, creamy mass. Then flavor and color it and it is ready for use.", "To make marzipan icing: Mix in a basin ten ounces of fondant with eight ounces of ground almonds. Boil two cupfuls of sugar with two cup- fuls of water to soft ball. During the boiling add a pinch of cream of tartar and one table- spoonful of almond extract, then pour it quickly on to the ingredients in basin. Get some one to hold the basin firmly for you, while with a wooden spoon you stir as quickly as you can as the mass begins to harden; turn out on to a clean baking-", "board and knead and roll until it is smooth. Color it while it is warm. It will keep for three weeks. Should it be too hard when you want to work it, add a few drops of lukewarm water and knead it, or roll it out with a rolling-pin until it becomes soft and pliable.", "$/i lb. (3 cups) flour Flavor to taste", "yi lb. (>2 cup) butter 1 egg", "2 ozs. (4 tablespoonfuls) Milk sugar", "Rub the butter into the flour, add the sugar and a flavor, to taste, of whatever spice may be liked best, or of grated orange or lemon peel. If desired, no special flavoring need be used; or, in preference to those mentioned, a few sweet almonds finely grated with as much of a bitter one as will give an agreeable but not too pro- nounced a flavor, may be employed.", "Beat up the egg until light, and having thor- oughly mixed the dry ingredients, work them to", "82 The Something-Different Dish", "a suitable consistency with it, adding a small quantity of milk or part of another beaten egg if the dough is too dry. Turn the mass out on a sugared pastry board, roll out to a piece about one-half inch thick, divide this into strips about the thickness of two fingers and the length of one, and bake in a slow oven until nice and crisp. Serve hot or cold with butter.", "PETTICOAT TAILS", "yi lb. (i cup) butter i tablespoonful cream", "6 ozs. i^i cup) sugar i lb. (4 cups) flour", "1 beaten egg", "Cream the butter and sugar together thor- oughly in a basin, add the egg, cream and flour very gradually. Turn out on a floured baking board, knead until smooth, and roll out into a large round. Cut out a small round from the center, then divide the remaining portion into eight pieces. Pinch the edges, mark all over with a fork, and lay on a buttered baking tin. Bake in a moderate oven for fifteen minutes.", "Cry-Babies\" are tearful-looking, soft, rich ginger cakes", "' Love Wells \" are small, dainty, round cakes very suitable", "for wedding or engagement parties. The centers", "hold sweet red -currant jelly and pistachio", "Irresistibles \" are well named and are favorites. These", "are made of sponge or layer cake mixture, almond", "paste, strawberry jam, whipped cream and", "nut meats", "These small shortbreads of Scotland which go by the name of Petticoat Tails have a connec- tion with a royal personage, for it is commonly believed that Mary, Queen of Scots, brought from France the recipe \"petits gateaux tailes,\" which name soon became corrupted to petticoat tails.", "CRY-BABIES", "yi pint (1 cup) strong 1 teaspoonful grated nut- hot coffee meg", "2 eggs 2 teaspoonfuls baking }4 pint (1 cup) molasses soda", "yi lb. (1 cup) sugar >£ teaspoonful salt", "x/2 lb. (1 cup) butter 1 teaspoonful vinegar", "1 teaspoonful powdered Flour", "ginger Frosting if liked", "Mix together the coffee, molasses, eggs well beaten, sugar, butter, spices, soda, salt, vinegar, and enough flour to make a drop batter. Drop with a teaspoon on a buttered baking tin, and bake in a moderate oven until ready. Frost them if liked.", "84 The Something-Different Dish", "\\]/2 lbs. (6 cups) flour yi lb. (i cup) butter or", "drippings }4 lb. (i cup) sugar i pint (2 cups) cleaned", "1 pint (2 cups) seeded raisins", "2 tablespoonfuls baking powder", "1 teaspoonful powdered allspice", "ROUGH ROBIN", "2 teaspoonfuls powdered", "cinnamon 2 teaspoonfuls powdered", "1 teaspoonful grated nut- meg", "l/i teaspoonful salt", "2 beaten eggs Milk to moisten ]/2 lb. (2 cups) potato", "Rub the butter or drippings finely into the flours, then add the sugar, spices, salt, fruit and eggs; mix well with milk to make a stiff batter. Pour into a well-buttered and floured cake tin. Bake in a moderate oven for three hours.", "LOVE WELLS", "2 ozs. (4 tablespoonfuls)", "butter 2 ozs. (4 tablespoonfuls)", "sugar 1 large beaten egg y* pint (1 cup) flour", "]/2 teaspoonful baking", "powder Red currant jelly Blanched and chopped", "pistachio nuts", "Cream the butter with the sugar; add the egg, beat well, then add the flour and baking powder. Knead on a floured baking board and roll out one- eighth of an inch thick; stamp out some rounds with a cutter. When the mixture has all been cut out into these rounds take half of them, and, with a smaller cutter, take out the centers, so as to form rings. Wet these rings and place them on the top of the plain rounds; put them on a buttered tin and bake in a moderate oven for ten minutes. When done, take them up and let them cool; then fill the center of each with red currant jelly. Sprinkle over with the pis- tachio nuts.", "Love wells, or Gateaux de Putis d' Amour, are dainty jam tarts, with a rather ambitious title, and an example of what the French ladies used to call chatteries, i. e., delicacies for company. They were much in use at the end of the seven- teenth century.", "86 The Something-Different Dish", "IRRESISTIBLES", "i sponge cake or layer yi teaspoonful vanilla", "cake extract", "4 ozs. {}4 cup) sugar Strawberry jam", "i gill {}4 cup) ground Whipped and sweetened", "almonds cream", "Few chopped nut meats", "Make and bake a sponge cake or layer cake mixture in a flat, shallow tin; when done, turn it out on a sieve to cool. Mix the sugar and ground almonds; make them into a stiff paste with a very little water flavored with the vanilla extract. Knead this almond paste on a board dusted with sugar and roll out carefully. Cut it out in rounds with a crinkly cutter, then cut out the cake with the same cutter. Slice these pieces of cake into pieces one-fourth of an inch thick. Take one of these pieces, spread it over with a thin layer of strawberry jam, place on this one of the rounds of almond paste, then add another layer of jam and another piece of cake. Top with whipped and sweetened cream and a few chopped nut meats.", "Irresistibles are well named and are favorites.", "Some rich pastry 1 beaten egg", "Apple jelly Pinch of salt", "1 heaping tablespoonful % teaspoonful lemon ex- '", "butter tract", "1 heaping tablespoonful 3 tablespoonfuls flour", "Line some tartlet tins with pastry. Put one teaspoonful of apply jelly into each. Cream the butter and sugar together, add the egg, salt, lemon extract and flour. Mix and divide into the tart- let tins. Bake in a hot oven for fifteen minutes. Sift a little sugar over the top and serve hot or cold.", "\"Kickshaws\" were made in Shakespeare's time.", "CORNISH SPLITS", "^4 lb. (3 cups) flour Buttermilk or water", "]4. lb. (1 cup) butter or yi pint (1 cup) cleaned", "clarified drippings currants", "1 teaspoonful salt 1 tablespoonful sugar", "Rub the butter into the flour, add the sugar, salt and currants and moisten with sufficient", "88 The Something-Different Dish", "buttermilk or water to work into a nice smooth paste; roll out one and one-half inches thick, cut out with a cutter, and bake in a hot oven for twelve minutes. Split with a fork, spread with creamed butter, and serve very hot.", "i lb. (4 cups) flour 1 pint (2 cups) tepid milk", "1 cake compressed yeast 3 well-beaten eggs 1 teaspoonful sugar yi teaspoonful salt", "Put the yeast and sugar into a little basin and mix them with a wooden spoon until they are liquid; then add the milk. Sieve the flour and salt into a large basin, and stir in the milk and the beaten eggs. Beat the batter for five minutes, then put it into a warm place to rise for one and one-half hours.", "Drop in large spoonfuls into buttered rings on a greased griddle, turning over, so as to cook both sides a delicate brown. Serve them at once spread with butter. If more convenient, they may be baked in a very hot oven.", "Pikelets are old-fashioned English breakfast hot cakes.", "SIAMESE TWINS", "2 ozs. (4 tablespoonf uls) 1 teaspoonful sugar", "butter 4 eggs", "}4. pint (1 cup) water Fruit glace", "% pint (1 cup) flour Stars of whipped and X teaspoonful salt sweetened cream", "Siamese Twins is the name of double cream puffs.", "Put the butter into a small saucepan; add the water and bring it to the boiling point; add the flour sifted with the salt and sugar; stir well with a wooden spoon until the mixture leaves the sides of the pan, remove from the fire, and allow to cool but not become cold; add the eggs, beating each one in thoroughly. Set away in a cool place for one hour. Put into a forcing bag with a tube; force it out into two rounds each about the size of a large walnut, join the two together, brush over with beaten egg, and bake in a moderate oven for thirty minutes. Set aside until cold,", "90 The Something-Different Dish", "then glaze over with the fruit glace; when this is set, decorate each puff with a star of whipped and sweetened cream.", "To make the fruit glace, put three-fourths of a pound of confectioners' sugar into a pan; add two tablespoonfuls of fruit syrup, one tablespoon- ful of warm water and a few drops of red color; mix together, just warm over the fire and use at once.", "SALLY LUNNS", "f^ lb. (3 cups) flour i compressed yeast cake", "1 oz. (2 tablespoonfuls) i}4 gills (24 cup) milk", "butter yi teaspoonful salt", "1 oz. (2 tablespoonfuls) 1 beaten egg", "Sieve the flour and salt into a basin, rub in the butter lightly. Stir the sugar and yeast together until liquid; add to them the milk, which should be just tepid. Beat up the egg and add it to the milk and yeast. Make a hollow in the middle of the flour, strain in the yeast, et cetera, mix to a soft but not sticky dough. Knead it lightly on a", "well floured baking board. Butter well two plain round cake tins, divide the dough into two cakes, drop one into each tin. Cover the tops with a piece of paper, put the tins in a warm place until the dough has risen and filled them. This will probably take one hour. Next put them in a hot oven and bake for thirty minutes. When cooked, turn them out of the tins. Brush the tops over with a little warmed milk and butter, and leave them on a sieve until cold.", "Besides being excellent cut in slices, toasted, buttered and served hot, they are very good sliced as ordinary bread and butter.", "Sally Lunn was a Bath celebrity who, at the end of the eighteenth century, kept a cake shop which was a favorite resort for both youth and age in the old West of England country town. Sally originally carried out her cakes, morning and evening, in a basket with a white cover. Later her small shop on Lilliput Alley became a favorite haunt, and Dalmer, a baker and musician, seeing that it was a very good thing, bought the business, composed a song about the cakes and", "92 The Something-Different Dish", "set it to music. This song became a popular street ditty, and barrows were used to distribute the now celebrated cakes.", "KING HENRY'S SHOESTRINGS", "% lb. (i cup) flour 4 yolks of eggs", "i oz. (2 tabl'espoonfuls) 3 whites of eggs", "butter y$ pint {}4 cup) ground xyi ozs. (3 tablespoon- almonds", "fuls) sugar 1 lemon ^4 pint (^2 cup) milk", "Sieve the flour into a pan, rub the butter into it, add the sugar, strained juice of the lemon and the milk. When well mixed stir over the fire for about ten minutes or, till the batter comes easily from the sides of the saucepan. Remove from the fire and add the yolks of the eggs and the almonds. Mix and allow to cool. Then add the stiffly beaten whites of the eggs. Spread the bat- ter out on a buttered tin. Dredge plenty of sugar over, bake in a moderate oven for ten minutes, cut it out in strips and serve hot or cold.", "Lobs-Lie-by-the-Fire \" are scones made of sour milk", "Cat's Tongues\" are delicious tea cakes that are great favorites in Continental Europe", "Pikelets \" are old-fashioned English breakfast hot cakes. They are raised with yeast, cooked on a greased griddle and served hot with butter", "LOBS-LIE-BY-THE-FIRE", "i lb. (4 cups) flour yi pint (1 cup) sour", "y^ teaspoonful salt milk", "1 teaspoonful cream of 1 teaspoonful baking", "tartar soda", "Sieve the flour, salt and cream of tartar into a basin. Stir the baking soda into the sour milk, which will cause it to froth, and at once work the dry ingredients to a smooth dough with the effervescing liquid. Dredge the baking-board thickly with flour, turn the mass on it, knead for a moment or two to insure perfect smoothness, dredge a little flour over both dough and rolling- pin, and roll out quickly to about one-third of an inch thick. Cut out with a cutter and bake on a hot griddle, turning the scones as they brown on one side. Send to the table piping hot, and eat with butter.", "If preferred the dough can be sweetened; again, if wished, a little spice or a few crushed carraway seeds may be introduced as a flavoring. The same recipe will be found to answer for but- termilk griddles, but in this case the milk employed", "94 The Something-Different Dish", "not being sour, the cakes, of course, would not be \"Lobs.\"", "CATS' TONGUES", "yi lb. (i cup) butter 5 whites of eggs", "6 ozs. {yi cup) confec- yi teaspoonful vanilla", "tioners' sugar extract", "2 ozs. i}/2 cup) flour", "Cream the butter and gradually add the sugar; mix well for a few minutes and incorporate one by one the whites of eggs. Now add the vanilla extract and the flour. Mix well, then place in small long heaps on a buttered and floured bak- ing-tin. Bake in a cool oven until a pale brown color.", "Cats' tongues are delicious tea cakes that are great favorites in Europe.", "FAT RASCALS", "1 lb. (4 cups) flour ]/2 pint (1 cup) warm", "1 teaspoonful salt milk", "3 tablespoonfuls butter 1 yeast cake", "Bird's-Nest Cake \"", "Fat Rascals \"", "Mix the flour with the salt, then rub the butter into it. Beat up the egg, add the milk, the yeast cake and stir until dissolved. Make a hollow in the center of the flour, pour in the liquid, beat in the flour from the sides until well mixed, then cover with a clean cloth and leave it in a warm place to rise. When the surface of the dough is full of cracks, divide into small, round cakes, the shape of a tiny and very plump dough bun; arrange these, with good spaces between, on a greased tin, cover with a cloth again and leave to rise. Bake in a moderate oven until ready and serve hot, split open and spread with butter.", "BIRDS' NEST CAKE", "4 eggs 8 ozs. (i cup) confec- 4 ozs. (i cup) flour tioners' sugar", "4 ozs. (i cup) cornstarch Some chopped almonds", "4 ozs. {}4 cup) sugar 4 ozs. i}/i cup) butter", "1 teaspoonful baking Few drops green color", "powder Few candy eggs Some apricot jam", "Beat up the yolks of eggs with the sugar until", "g6 The Something-Different Dish", "thick, then stir in the flour, cornstarch and baking powder. Beat up the whites of eggs and add them. Pour the mixture into a round buttered and floured cake tin and bake in a moderate oven for thirty-five minutes. Have ready some slightly browned, coarsely chopped almonds. Remove a part of the center of the cake and replace it with a large candy egg. Spread the jam on the sides of the cake and sprinkle on the almonds. Rub the confectioners' sugar through a sieve into a basin, add the butter and beat to a smooth cream. Add the green color drop by drop until the color is right. Chill the icing, then with a small bag and plain tube force it around the edge of the cake to represent the twigs of the nest. Arrange some candy eggs around the border.", "4 ozs. (i cup) flour 3 ozs. (6 tablespoonfuls)", "2 ozs. (4 tablespoonfuls) butter", "sugar yi lemon", "Mix the flour and sugar together, rub the but-", "ter into them and add the grated lemon rind. Lay aside in a cool place for thirty minutes. Roll out about one-fourth inch thick. Cut out with a small doughnut cutter, brush over with the egg well beaten, lay on a buttered tin, and bake in a quick oven.", "JERSEY WONDERS", "3 ozs. (6 tablespoonfuls) % teaspoonful grated", "butter nutmeg", "6 ozs. (i}4 cups) flour 1 teaspoonful baking", "6 ozs. {i}4 cups) corn- powder", "starch 2 eggs", "2 ozs. (4 tablespoonfuls) Milk or water", "sugar Raspberry jam", "Rub the butter into the flour, corn-starch and baking powder, add the sugar, nutmeg, eggs well beaten and sufficient milk or water to make a stiff batter. Fry in smoking hot fat, a teaspoon- ful at a time. When nearly cold, make a hole in the top, fill with raspberry jam, and dust over with fine sugar.", "98 The Something-Different Dish", "HARD TACK", "% lb. (1 cup) stoned, 4 ozs. (1 cup) flour", "chopped dates Pinch salt", "yi lb. (1 cup) chopped y$ teaspoonful baking", "walnut meats powder", "2 eggs ]4. teaspoonful almond", "yi lb. (1 cup) sugar extract", "Mix the flour, baking powder, salt, add the nuts, dates, extract and the eggs well beaten. Put in a shallow buttered pan and bake in a moderate oven for thirty or forty minutes. When cool cut in short strips and roll in powdered sugar.", "This makes a wholesome cake, easily baked and easily served, especially nice with ice cream.", "TIPSY CAKE", "1 large sponge cake \\yi pints (3 cups) boiled", "1 gill {}4 cup) sherry custard", "wine 1 gill {}4 cup) blanched", "1 gill {yi cup) brandy almonds", "Bake a sponge cake in a fancy mold and allow it to become stale. Place the cake on a dish, and pour over the sherry and brandy; as it runs round", "the dish, spoon it up and pour over again; con- tinue in this way until the liquor is all used up. Blanch the almonds, cut them in strips, and stick them all over the cake. At serving time place the cake on a pretty dish and pour the custard round. Serve cold.", "SIMNEL CAKE", "$i lb. (3 cups) flour yi lb. (1 cup) sugar ]4. lb. (1 cup) butter 4 eggs yi lb. (2 cups) seedless", "raisins yi, lb. (1 cup) currants yi, lb. (1 cup) sultana", "raisins yi lb. candied citron peel", "yi lb. candied orange", "peel yi lb. candied lemon peel 1 gill {yi cup) milk 1 teaspoonful mixed", "spices 3 tablespoonfuls orange", "flower water or brandy Almond paste", "Line a buttered cake tin with two folds of thick white paper. Cream the butter and sugar thor- oughly together, add the yolks of eggs, and beat again, then add spices, milk, orange flower water or brandy, flour, the whites of eggs stiffly beaten, chopped peels and the fruit. Turn the mixture", "ioo The Something-Different Dish", "into the prepared cake tin, smooth it over the top, and bake in a steady oven until well risen and firm to the touch.", "When cold place the almond paste on the top. Sometimes a layer of almond paste is put in the middle of this cake. When this is desired, one- half of the almond paste should be made before the cake is baked, and this should be made in a round the size of the cake tin, and laid in the middle of the mixture before baking.", "To make the almond paste, mix one pound of ground almonds with one-half pound of granu- lated sugar, one-half pound of confectioners' sugar, the strained juice of half a lemon, one table- spoonful of vanilla extract, one tablespoonful of almond extract and enough egg to bind all to- gether. Either yolks or whites of eggs may be used; the yolks will make the paste yellower and richer, the whites drier, and of a paler color. Whole eggs may be used if it is more convenient. The paste ought to be just moist enough to be bound together.", "Simnel cake has a legendary history: Long", "Cakes 101", "ago an old couple were making their cake for Mothering Sunday, when the children would return home for the Mid-Lent holiday. Why the old man meddled with the cake-making nobody tells, but so determined was he that it should be boiled, and so determined was his wife that it should be baked, they came to a quarrel. Finally they decided to split the difference by boiling it half the time and baking it the other half. The old man's name was \"Sim,\" the old lady's \"Nelly\"; and the cake is called \"Simnel\" in honor of both. Simnel cake today is always baked, proving that no man has any right to interfere in the affairs of the kitchen.", "% lb. (i cup) seeded rai- i lemon", "sins i egg", "5 walnuts Grated nutmeg to taste", "2 ozs. (}4 cup) currants Pastry 4 ozs. (yi cup) sugar", "Chop the raisins and walnuts, and mix them", "102 The Something-Different Dish", "with the currants, sugar, nutmeg, the egg, well beaten, and the grated rind and strained juice of the lemon.", "Roll out the pastry, and cut out some rounds the size of a small saucer. Fill one-half with the raisin mixture, wet the edges with water, turn the other over, and pinch the edges together. Place the brambles on a greased tin, brush over the surface with sweetened milk or beaten egg, and bake in a moderate oven for twenty-five minutes.", "MERRY MONARCHS", "i lb. (4 cups) flour yi lb. (2 cups) currants", "6 ozs. ()4 cup) sugar 2 teaspoonfuls baking", "6 ozs. (24 CUP) butter powder", "3 eggs 1 teaspoonful vanilla ex-", "yi teaspoonful salt tract", "Cream the butter and sugar thoroughly to- gether, add the eggs one at a time, and beat well after each one, add the extract, flour, salt, baking powder and currants.", "Mix well and drop in pieces the size of a walnut", "Cakes 103", "on a buttered tin. Bake in a quick oven for eight minutes.", "MELTING MOMENTS", "6 ozs. (24 cup) butter 1 teaspoonful baking", "8 ozs. (2 cups) cornstarch powder", "3 ozs. (6 tablespoonfuls) 2 eggs sugar }4 teaspoonful rose ex-", "Cream the butter and sugar thoroughly to- gether, beat up the eggs and add them alter- nately with the cornstarch mixed with the baking powder, then add the rose extract. Divide the mixture into buttered and floured gem pans and bake in a moderate oven for ten minutes.", "MISCELLANEOUS RECIPES", "MISCELLANEOUS RECIPES", "i pint (2 cups) lima >£ pint (i cup) boiling", "beans milk", "i pint (2 cups) corn pulp Salt and pepper to taste i oz. (2 tablespoonfuls)", "Cook the beans until tender in boiling salted water, add the corn pulp and cook for thirty min- utes, then add the milk, butter, salt and pepper and simmer for five minutes longer. Stir con- stantly, as it burns easily. Pour the succotash into a hot serving dish and serve at once.", "This dish is particularly good prepared with dried or canned beans and either dried or canned corn. If dried vegetables are used, allow to soak over night in cold water to cover, then drain and boil.", "To remove the pulp from the ears of corn with- 107", "108 The Something-Different Dish", "out the hull, cut down through the center of each row of kernels with a sharp knife, then press out the pulp with the back of the knife, leaving the hull on the cob.", "For a change, add one and one-half cupfuls of tomato pulp or one chopped onion.", "Succotash is a dish borrowed from the Narra- gansetts and called by them \"m'sickquatash.\"", "Thin slices Graham or Chopped capers", "Boston brown bread yi teaspoonful lemon-", "i gill (>^ cup) chopped juice", "cooked chicken 2 hard-cooked eggs", "1 gill (j^ cup) chopped 2 tablespoonfuls chopped cooked ham parsley", "Anchovy paste", "Remove the crusts from the bread. Pound the chicken and ham together, then mix them to taste with anchovy paste, chopped capers and lemon-juice. Spread the slices of bread with this mixture; roll each slice neatly, butter the outside of each roulette lightly, then roll one-", "Miscellaneous Recipes 109", "half of them in chopped parsley and the other half in chopped hard-cooked whites of eggs or sieved yolks of hard-cooked eggs. Serve as an appetizer.", "ADAM AND EVE ON A RAFT", "Round of bread Butter or lard", "2 eggs Salt and pepper to taste", "Cut a large round of bread, and fry it in hot butter or lard until a golden brown. Then place it on a hot platter, and keep warm. Poach the eggs carefully, season to taste and lay side by side on the bread.", "RICTUM-DITY", "^ pint (1 cup) grated 1 teaspoonful salt", "cheese 2 beaten eggs", "1 can tomatoes 2 tablespoonfuls butter", "yi small grated onion 1 green pepper, chopped", "Mix the tomatoes, cheese, onion and the pepper. Melt the butter in a chafing-dish, add the mixture, and when heated add the salt and the eggs well beaten. Cook until the eggs are of a creamy", "no The Something-Different Dish", "consistency, stirring and scraping from the bot- tom of the pan. Serve at once with crackers or strips of buttered toast.", "ENGLISH MONKEY", ")4 pint (i cup) milk ^ oz. (i}4 tablespoon-", "y2 pint (i cup) stale fuls) butter", "bread crumbs i beaten egg", "i gill {}4 cup) soft, mild ^ teaspoonful salt", "cheese in small pieces Red pepper to taste", "Toasted crackers", "Soak the bread crumbs in the milk for fifteen minutes. Melt the butter in a chafing-dish, add the cheese, stir until melted, then add the bread crumbs, and when hot, add the seasonings and the egg. Cook for three minutes and pour over toasted crackers.", "ROBIN'S NEST SALAD", "Ripe peaches i beaten white of egg", "Blanched hazel nuts i teaspoonful almond ex-", "Seeded grapes tract", "i pint (2 cups) whipping cream", "Miscellaneous Recipes in", "On each individual salad dish, place one-half of a large golden peach, cut side up; in the hollow of each peach, put six blanched hazel nuts and six seeded grapes with powdered sugar to taste.", "Beat up the cream, add the white of egg and almond extract. Place two tablespoonfuls of the cream over the fruit and serve.", "GOLDEN BUCK", "% lb. cheese }4 teaspoonful lemon", "2 eggs juice", "yi oz. (i tablespoonful) 2 tablespoonfuls ale", "butter Pepper and salt to taste", "yi teaspoonful Worces- Finger shaped pieces hot", "tershire sauce buttered toast", "Grate or chop the cheese finely, put it in a saucepan with the butter and ale, and stir it over the fire until it is the consistency of cream. Then add the eggs well beaten, the Worcestershire sauce, lemon juice, salt and pepper to taste. Stir this over the fire until the mixture thickens. Arrange the toast on a hot platter, pour the mix- ture over it and serve immediately.", "112 The Something-Different Dish", "Another method. Make four pieces of buttered toast and keep them hot. Poach four eggs, and trim them neatly. Put one-half pound of grated or chopped cheese into a saucepan, add five table- spoonfuls of ale, salt and pepper to taste, stir over the fire until melted. Pour over the toast, placing a poached egg on each piece. Serve very hot.", "SACK POSSET", "]/2 pint (i cup) ale i grated nutmeg", "yi pint (i cup) sherry y2 lb. (i cup) sugar", "wine 2 yolks of eggs", "i quart (4 cups) boiling", "milk or cream", "Mix the ale and sherry wine and heat, then add the milk or cream, nutmeg and sugar. Draw the saucepan to the back of the fire, and let the con- tents simmer for an hour. Just before serving beat in the yolks of the eggs, and serve very hot.", "This is a recipe which is credited to no less a person than Sir Walter Raleigh.", "Devils on Horseback\" are probably so called because they go so fast after being tasted", "' Tom Thumbs \" are savory titbits for breakfast or luncheon,", "made with eggs, cheese, bread crumbs, milk,", "parsley and sweetenings. Bake and", "serve hot", "Hopping John \" combines bacon, dried peas and rice in a cheap and nourishing dish", "Miscellaneous Recipes 113", "TOM THUMBS", "Eggs Milk", "Salt and pepper to taste Grated cheese", "Chopped parsley Bread crumbs Chopped chives", "Take some ramekins, butter them and break two eggs into each; season with salt, pepper, parsley and chives; add four tablespoonfuls of milk, cover with grated cheese and a few bread crumbs, and bake until ready. Serve hot.", "A YARD OF FLANNEL, OR EGG FLIP", "1 quart (4 cups) ale ]/* teaspoonful grated 4 yolks of eggs nutmeg", "2 whites of eggs y2 teaspoonful powdered 4 ozs. ($4 cup) brown ginger", "sugar 1 wineglassful brandy or", "Put the ale in a saucepan on the fire and bring almost to boiling point. In the meantime beat up the eggs with the sugar, nutmeg and ginger, then add the rum or brandy. Pour on the ale by degrees, beating the mixture up so as to pre-", "114 The Something-Different Dish", "vent from curdling; next pour it backwards and forwards repeatedly from pitcher to pitcher, raising the hand to as great a height as possible which process produces the smoothness and froth- ing essential to the good quality of the flip.", "This mixture is excellent for a cold and it re- ceived its name from its fleecy appearance.", "PIGS IN CLOVER", "yi lb. (2 cups) flour i oz. (2 tablespoonfuls)", "y?. teaspoonful salt butter", "2 teaspoonfuls baking Milk or water", "powder Sausage meat", "Mix the flour, baking powder and salt, and sift twice. Rub in the butter with the tips of the fingers, and add sufficient milk or water to bring it to the consistency of a soft dough. Toss on a floured baking board, roll into a thin sheet, cut it into small square pieces, and wrap each piece around a roll of sausage meat. Bake and serve very hot.", "Miscellaneous Recipes 115", "These are extremely appetizing, especially at breakfast.", "WET DEVIL", "1 lb. cold cooked chicken 1 tablespoonful mush-", "or lamb room catchup", "1 teaspoonful currant i>£ tablespoonfuls Wor-", "jelly cestershire sauce", "yi teaspoonful made 1 tablespoonful tomato", "mustard catchup", "Chop the chicken or lamb, mix it with the cur- rant jelly, mustard, catchup, and Worcestershire sauce. Heat thoroughly, and serve at once.", "If highly seasoned foods are appreciated there is no reason why the dish known as \"Wet Devil\" should not be regarded with high favor.", "PRAIRIE OYSTER", "1 raw yolk of egg 1 teaspoonful vinegar", "1 teaspoonful Worcester- Salt and pepper to taste shire sauce", "Pour the vinegar into a small glass, drop in the", "n6 The Something-Different Dish", "egg, then add the Worcestershire sauce, salt and pepper. The Prairie Oyster should be swallowed whole.", "TOAD-IN-A-HOLE", "i lb. sausages y^ teaspoonful salt", "2 eggs 3 tablespoonfuls flour", "i pint (2 cups) milk Pepper to taste", "Remove the skin from the sausages and put them into a buttered fireproof dish. Mix the flour, salt, pepper, add the eggs well beaten and the milk, beat for five minutes, and pour over the sausages. Bake for thirty minutes in a mod- erate oven.", "Serve hot.", "Another method. Blanch three pigs' brains, trim them and cut in slices. Arrange the slices at the bottom of a pan with two slices of bacon cut in small pieces, two tablespoonfuls of chopped onion, one teaspoonful of chopped parsley, a chopped pickle, salt and pepper to taste and one cupful of stock; bring to boiling point.", "Mix one-half cupful of flour with one-half", "Miscellaneous Recipes 117", "teaspoonful of baking powder, add one well beaten egg and one cupful of milk or water. Beat for three minutes and pour over the brains. Bake in a hot oven for twenty minutes.", "To make a vegetarian toad-in-a-hole. Peel and slice one pound of potatoes and one-half pound of onions, fry both together in one-half cupful of melted butter until nicely browned, and turn them into a well buttered fireproof dish. Season to taste with salt, pepper, paprika and powdered sage. Sprinkle in one-half cupful of finely chopped nut meats.", "Put two cupfuls of flour into a basin, add one and one-half tablespoonfuls of fine oatmeal, one- half teaspoonful of salt, the yolks of three eggs, the whites beaten to a stiff froth, and sufficient milk to make a thick batter. Pour over the vegetables, and bake in a moderate oven for one hour.", "Tomatoes and mushrooms may be used in the same way.", "n8 The Something-Different Dish", "3 ozs. Qi cup) cold }4 tablespoonful blanched", "cooked chopped chicken chopped pistachio nuts", "2 ozs. {yi cup) cold Salt and pepper to taste", "cooked chopped ham i teaspoonful lemon", "i gill (}£ cup) rich white juice", "sauce i gill (}4 cup) whipping", "2 chopped hard-cooked cream", "eggs Parsley i teaspoonful chopped", "pickled walnut", "Mix the chicken with the ham, eggs, white sauce, nuts, seasonings, and whipped cream. Divide the mixture into small ramekins and dec- orate the top with chopped parsley.", "BLANKS AND PRIZES", "yZ peck green peas i lb. bacon", "yi peck beans Salt and pepper to taste", "Shell the peas and be