P ATKNTS

A Patent is a grant by the Governtment for a specified term of years, of the exclusive right to make, use. and sell the invention throughout the country.

You can Patent any new and useful art.machine, manufacture, or composi- tion of matter ; or any new and useful improvement ; or any new and useful combination of parts. Ideas are not patentable, only the inventions in which they are embodied.

If you have anything to patent, write me about it.

THE UNIVERSAL COOK-BOOK. 71

coals, the stalk upward; broil quickly, and serve with butter, pepper and put salt over.

Stewed Mushrooms.

Let them lie in salt and water 1 hour, then cover with fresh water and stew until tender; season with butter, salt and pep- per ; cream, if you wish.

Fried Tomatoes.

(Miss Mary Worick.)

Cut tomatoes in slices without skinning ; pepper and salt them; then sprinkle a little flour over them and fry in butter until brown. Put them on a hot platter and pour milk or cream into the butter and juice. When boiling hot pour over tomatoes.

Stuffed Tomatoes.

(Mrs. C. W. F.)

Twelve large smooth tomatoes, 1 teaspoonful of salt, a little pepper, 1 tablespoonful of butter, 1 of sugar, 1 cupful of bread crumbs, 1 teaspoonful of onion juice. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon scoop out as much of the pulp and juice as possi- ble without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops and bake slowly three quarters of an hour. Slide the cake turner under the tomatoes and lift gently onto a flat dish. Garnish with pars- ley and serve.

Yum-Yum. (Miss Wister.)

Baked tomatoes, partly stuffed with crab meat, are a new del- icacy, and a sandwich made of one slice of a large, ripe, juicy tomato with a layer of crab meat, cooked Creole style, is said to be delicious.

72 THE UNIVERSAL COOK-BOOK.

Onions Stuffed With Kidneys.

Peel six large onions, cut about an inch from the top of each, scoop out the center so as to admit a piece of kidney about an inch square, lay the onions in a saucepan, season them with salt and pepper, cover them with cold gravy or broth of any kind, and stew them gently for 2 hours ; take them up carefully without breaking them and serve them hot. The pieces cut from them should be chopped fine, mixed with any bits of kid- ney remaining from the dish, mixed with double their quantity of cold chopped potatoes, or bread soaked in cold water, and fried for a supper dish. Any kind of kidneys can be used.

Boiled Onions.

Choose small onions, unless they are too tiny, allow one for each guest. Place them on the stove in hot water, and let them simmer gently for ten minutes ; then change the water, and cook them until tender. Make a cream sauce of the following : \x/2 pint of milk, 1 tablespoon ful of butter, 2 tablespoonfuls of flour, y2 teaspoonful of salt. Wet the flour with some of the milk, and add it to the balance of the milk when the latter is heat ed to the boiling point. Stir the sauce until it is creamy, and then add the salt and butter. Place the onions in the serv- ing dish, pour over them the cream sauce, add a dusting of pep- per, and serve.

Fried Onions- Peel (holding onions and hands under water to prevent tears), wash and cut crosswise so as to form undivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, serve with beefsteak.

Cauliflower an Parmesan.

-Boil a fine, firm head of cauliflower in boiling salted water for twenty minutes. While boiling prepare a cream sauce with a tablespoonful of butter melted without browning, 1 tablespoon-

THE UNIVERSAL COOK-BOOK. 73

ful of flour ; stir until smooth. Add oue cup of cream, and stir until it thickens. Add 2 tablespoonfuls of Parmesan cheese, and a dash of white pepper. Grease a baking dish; cut the cau- liflower in pieces ; put a layer, first of cauliflower, then of the sauce, and continue until all is used. Sprinkle the top with bread crumbs and brown in a quick oven.

Boiled Cauliflower.

Cut off the leaves, also stalk close to the bottom of the flowers. Place for a few moments in cold water, then put in salted boil- ing water and cook until tender. A piece of coarse netting tied about it will prevent its breaking. Serve hot with a little drawn butter poured over it, and each person eating with a little vine- gar if they desire.

Turnips a la Creme.

Cut peeled turnips into half inch dice, boil in salted water and drain, pour over a cream sauce made of 1 cup hot milk poured gradually over 1 tablespoonful each butter and flour rubbed to- gether. vSalt and pepper.

macaroni, with Cheese.

(Juliet Corson. )

The importance of this article of food is beginning to be real- ized in this country, and now it remains only to learn how to cook it palatably. Carefully follow the directions given and you cannot fail to produce a delicious, dish of macaroni, fit for the most finished epicure's taste.

First of all, remember that good macaroni is always of a yel- lowish color. That which has a white, blanched appearance is decidedly inferior, You can buy the genuine Italian macaroni at the Italian stores generally to be found in our large cities, or from regular grocers or dealers in general stores. It costs in New York fifteen cents a pound. One pound after being prop- erly boiled is increased in quantity about fourfold. To boil it

he Warmer Shor flousRj

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919 F jfofBBt, Hortgwe^t, * WASHINGTON, D. C. *

The People's Resort for Genuine Bargains.

E. Kurtz Johnson. Telephone Call 762-2. Richard A. Johnson.

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Supply More Families with Fuel than Any One Firm in the United States.

NO CHARGE FOR STORING COAI, WITH " CHUTE " WAGON.

THE UNIVERSAL COOK-BOOK. 75

properly have a large pot or saucepan two-thirds full of water on the fire, put a level tablespoouful of salt into it to every quart of water, and when it is boiling fast throw into it the macaroni, wiped with a clean dry cloth, but not washed. Let it boil until it yields easily to pressure between the fingers ; then drain it in a colander, and rinse it thoroughly in cold water ; let it stand in cold water until you are ready to finish it according to any given recipe. The following is an excellent one.

Put into a saucepan one ounce each of butter and flour, and stir them together over the fire until they form a smooth, thick paste. Meantime put a little milk and water (about a gill of each; to boil, and when they are at the boiling point pour them gradually into the butter and flour, and stir altogether with an egg -whip.

If thicker than pudding sauce add a little boiling water ; when the sauce has boiled up once, season it to taste with pepper, salt and just a grating of nutmeg. It is then ready for the macaroni, which must be put in it to be heated ; while this is heating grate two ounces of hard, dry cheese, and mix it with the macaroni, which can be served as soon as it is hot. Or you can make it a little nicer by putting it on a shallow metal dish, sprinkling it well with bread or cracker crumbs, putting a few bits of butter on top of it and browning it in the oven. Macaroni prepared in this way is one of the most palatable of dishes, as well as one of the most wholesome and economical of foods.

Hot Slaw.

(Mrs. Parker.)

Chop fine and sprinkle over with flour. Put a small piece of butter in the oven to melt. Salt and pepper the cabbage, and put in the pan with the butter. Mix >4 a teacupful of cream, 1 egg, 1 tablespoonful of mustard, 1 teaspoonful of sugar, and heat thoroughly. Serve warm .

Hubbard Squash

Split the squash in %y remove the seeds, place in a baking tin.

76 THE UNIVERSAL COOK-BOOK.

and bake for one hour. Remove from the oven, scrape the soft pulp from the shell, season well with butter, salt and pepper, and serve very hot.

Vegetable Oysters.

Cut them in thin slices, boil in clear water until soft, then pick a little codfish fine and add to the oysters, boil all together a few minutes, then season the same as oysters. Eat with crackers.

Hulled Corn.

One quart of corn, put to soak at night in warm water ; in the morning change the water to enough to boil it in, putting in a rounding teaspoonful of soda and boil till it will hull. Rinse as usual.

Succotash.

Boil i quart lima or string beans until tender, cut down the middle the grains of i dozen ears corn, and scrape. Drain off water from beans, add the corn, season with salt, pepper and a good lump of butter. If too dry add a little cream or milk. Cook twenty minutes after adding the corn.

Stewed Celery.

(Mrs. Parker.)

Clean the heads, take off the coarse, outer leaves. Cut in small pieces and stew. When tender, add cream, butter, and a little flour. Season to taste.

This is no longer served in a high glass, but in a low, flat dish that is much more elegant in appearance. Celery stalks should be scrubbed lengthwise with a small brush kept for the purpose, aud should then be well rinsed and all rusty lines scraped off with a silver knife. The simple dishes of a meal are the ones to be most watchful of, and one of these is celery, which is too often

THE UNIVERSAL COOK-BOOK. 77

only half cleansed, and served in anything but an appetizing manner.

Do not break the skins in washing or they will loose their color in cooking. Boil one hour in hot, slightly salt water. Rub off the skins, split in half, dish, and pour on them a boiling mix- ture of 1 tablespoonful of melted butter, 1 of vinegar and a little pepper and salt. Serve very hot.

Stewed Spinach.

Dress in the ordinary way, and then chop fine and then rub through a wire sieve ; put into a stew pan on the fire with some fresh butter, salt, white pepper, and grated nutmeg; stir, and add a piece of fiare, a little more butter, and mix well ; then serve with sippets, fried in butter.

Parsnips (Fried.)

(M. C. H.)

Wash, scrape, clean and boil until quite tender. Drain ; slice the long way of the parsnips, and fry in good dripping. Serve hot ; lay them on a clean napkin to absorb the grease. They are very nice cooked this way.

Egg Plant.

Peel and cut in thin slices across the egg plant. Lay for half an hour in salt and water. Before cooking lay in flour, and fry in lard until well browned. Eat very hot.

Cabbages Cooked in Cream.

Take 2 quarts of chopped cabbage, boil until tender and the water is nearly gone ; then pour in % of a cup of cream, with salt and pepper to the taste ; boil fifteen minutes, and serve ; or, instead of the cream use vinegar, with butter the size of a wal- nut, and you have <lhot slaw."

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BRANCH OFFICE:

498 Maryland Avenue, S. W.

CAKES, SMALL

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