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fill cup lightly. Use pastry flour, unless otherwise directed, for thickening soups and sauces, and in all recipes where baking powder is used; use bread flour in all recipes where yeast is used.

The majority of these recipes are planned to serve four persons; those for chowders and other dishes which form the substantial part of the meal are sufficient for second helpings; those for cakes, muffins, and other breads are large enough to be served more than once.

CHAPTER II COMMON WAYS OF COOKING FOOD

Baking is cooking in confined heat in the oven. Examples: bread, cake, meat. This method when applied to meat is commonly called roasting. Before baking, see that the oven is clean and heated to the desired temperature.

Boiling is cooking by immersion in water at 212° F. Examples: potatoes, cabbage, macaroni.

Braising is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables. Examples: tough meats, fowl, whole liver.

Broiling or Grilling is cooking over or under direct heat, as over glowing coals or under a gas flame. Examples: steak, chops.

Fricasseeing is commonly a combination of stewing and sautéing. Examples: fowl, forequarter of lamb or veal.

Frying is cooking by immersion in hot deep fat. Examples: doughnuts, croquettes.

Pan-baking or Pan-broiling is cooking in a lightly greased or ungreased hot frying pan or griddle. Examples: steak, English muffins, griddle cakes.

Pot Roasting is cooking in an iron kettle or earthen pot in a small amount of water, after meat has been quickly browned in a small amount of fat in the frying pan or kettle. Cook slowly until very tender, with or without vegetables.

Roasting is cooking before an open fire. This method is seldom used in small households, although the baking of meats is commonly called roasting.

Sautéing is cooking in a small amount of fat in a shallow pan on top of range. Examples: sliced fish, meat, potatoes, eggs.

Simmering is cooking in liquid at 185° F. The bubbles should always be below the surface. Examples: ham, corned beef, soups.

Steaming. Dry Steaming is cooking by heat of steam, as in double boiler or tin, over or surrounded by boiling water. Examples: rice, brown bread. Moist Steaming is cooking by direct contact with steam as in a steamer or colander, over boiling water, closely covered. Examples: fowl, puddings, dumplings.

Stewing is cooking slowly in a small amount of water (about 160° F.) until food is very tender. Examples: beef, lamb, vegetables.

CHAPTER III APPETIZERS AND RELISHES 1.—COCKTAIL SAUCE
¼ cup tomato ketchup ½ teaspoon salt 1 tablespoon bottled horseradish 1 teaspoon Worcestershire sauce 2 tablespoons vinegar Dash of cayenne

Mix, and serve in four small glasses or lemon shells, with six small clams or oysters in each. Shrimps, prawns, or lobster may be used instead of clams or oysters.

2.—ASHEVILLE CANAPÉS

Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of bread the same size as tomatoes; toast bread, spread with Mustard Butter (see No. 459), or salad dressing, and cover with a slice of tomato; season lightly with salt and pepper, and cover with thin slices of cooked chicken livers. Garnish with parsley.

3.—CLUB CANAPÉS

Mix devilled ham with a little grated cheese; spread on thin rounds of brown bread, and mark into quarters with finely chopped pickle. Chop fine the white of a hard-cooked egg, and cover two opposite quarters; press the yolk through a sieve, and cover the remaining quarters.

4.—CRAB MEAT CANAPÉS
1 cup crab meat 1 teaspoon Worcestershire sauce ¼ teaspoon paprika 1 tablespoon lemon juice ½ teaspoon salt ½ teaspoon horseradish ¼ teaspoon mustard

Chop crab meat, mix well with seasonings, and spread on thin rounds of untoasted brown bread. Garnish with small cube of lemon.

5.—MOCK CRAB CANAPÉS
1 cup canned corn 1 teaspoon anchovy paste ÂĽ teaspoon salt 2 tablespoons grated cheese 1/3 teaspoon paprika

Use one cup of corn which has been drained from its juice; put through food chopper, using the finest cutter; add seasonings and cheese, and spread on small rounds of toast. Garnish with small pickles sliced lengthwise.

6.—GLOUCESTER CANAPÉS

Cook a small haddock roe in boiling salted water for fifteen minutes, remove skin, mash, add a tablespoon of butter, half a teaspoon of anchovy paste, one-fourth teaspoon of paprika, and enough cream to moisten; add salt if necessary. Mound on small rounds of toast, and garnish with sliced pickles and parsley.

7.—TUNA CANAPÉS
1 cup tuna fish ½ tablespoon olive oil 1 tablespoon tomato ketchup ½ teaspoon salt 1 tablespoon lemon juice ¼ teaspoon paprika

Chop fish, add seasonings, and spread on small rounds of lightly toasted bread. Garnish with sliced pimolas.

8.—CELERY RELISH

Cut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pepper, and Worcestershire sauce. Garnish with a small piece of celery top.

9.—CHEESE AND APPLE RINGS
1 large tart apple 1 teaspoon Worcestershire sauce ½ cup soft cheese cut fine Dash of cayenne 1/8 teaspoon salt 2 tablespoons cream

Pare and core apples, and cut in one-third-inch slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika.

10.—SPANISH CHEESE

Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory.

11.—CANTALOUPE COCKTAIL
2 cups cantaloupe Juice of ½ lemon 1/3 cup preserved ginger 2 tablespoons powdered sugar

Cut melon in small cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold.

12.—FRUIT COCKTAIL
2 tart apples 1 teaspoon lemon juice 1 large banana 4 tablespoons powdered sugar 2 oranges

Cut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in glasses, and garnish with a Preserved Cranberry (see No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage.

13.—WINTER CHILI SAUCE
1 can tomatoes 1/8 teaspoon cayenne 2 onions finely chopped ½ teaspoon cinnamon 1/3 cup brown sugar ¼ teaspoon clove 1½ teaspoons salt 1/3 cup vinegar 1 teaspoon paprika

Mix, and simmer about half an hour or until thick.

14.—PICCALILLI
3 quarts green tomatoes 2 quarts vinegar 3 quarts ripe tomatoes 1 quart sugar 2 red peppers 1 teaspoon cinnamon 3 onions ½ teaspoon clove ½ cup salt 4 tablespoons white mustard seed

Put vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes.

15.—TABLE SAUCE
12 ripe tomatoes ¼ teaspoon pepper 1 onion 1 cup vinegar 3 green peppers 1 teaspoon ground clove 2 tablespoons sugar 1 teaspoon ground cinnamon 1½ tablespoons salt 2 teaspoons mustard 1 teaspoon paprika

Wipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and seasonings; simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce.

16.—TOMATO KETCHUP
1 peck ripe tomatoes ½ cup whole mixed spices 3 onions 1 clove of garlic ½ cup salt 1/3 cup dry mustard 2 teaspoons cayenne 1 quart vinegar 2 tablespoons paprika 1 cup brown sugar

Wipe tomatoes, cut in halves, and put in a smooth, clean preserving kettle; add onions sliced, cook slowly for one hour, and press through a sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and mustard in double cheesecloth, add to tomatoes, and cook rapidly until mixture begins to thicken; boil vinegar and sugar together while tomatoes are cooking; add them to strained tomato; cook until ketchup is thick, or until water will not separate from it when tried on a plate. Remove spice bag, seal in sterilized jars or bottles, and when cool dip tops in melted paraffin.

17.—SMALL CUCUMBER PICKLES (Gherkins)

Wash thoroughly, count, and for every hundred cucumbers allow one cup of salt. Cover with boiling water. Let stand twenty-four hours; then drain. Fill quart preserve jars with cucumbers, then add two tablespoons of mixed whole spices, a piece of alum the size of a pea, and boiling vinegar to fill the jar. Seal, and let stand a week before using. The boiling water should be measured, as an equal amount of vinegar will be needed.

18.—PEPPER HASH
6 green peppers 1 quart vinegar 6 red peppers 1 cup brown sugar 6 onions 2 tablespoons salt 1 small white cabbage 2 tablespoons mustard seed

Remove seeds from peppers and chop fine with the onion and cabbage. Put in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, sugar, salt, and mustard seed, add vegetables, and bring to the boiling point. When cool, put in a stone crock or small jars.

19.—PICKLED NASTURTIUM SEEDS

Into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. Pour into a jar and cover closely. Add the seeds as they ripen. Use in salads, sauces, or for garnishing as a substitute for capers.

CHAPTER IV BEVERAGES 20.—COFFEE, EGG, AND MILK
2 eggs 1½ teaspoons instantaneous coffee 2½ tablespoons sugar 3 cups milk Few grains salt

Beat the eggs until light; add the other ingredients, and strain into glasses. Serve very cold. (This recipe fills four tumblers.)

21.—GRAPE JUICE (Unfermented)

Pick over and wash grapes, barely cover with water, and cook until soft and white; drain through cheesecloth, and to each quart of juice add one cup each of water and sugar; bring to boiling point, skim, bottle, and cork tightly. When cold, dip corks into melted paraffin.

22.—GRAPE EGGNOG
1 egg ÂĽ cup milk 1/3 cup grape juice Nutmeg 1 teaspoon powdered sugar

Beat egg until very light, add grape juice and sugar, and beat again, add milk, beat well, pour into a glass, and dust with nutmeg.

23.—GINGER PUNCH
1¼ cups sugar 2 teaspoons Jamaica ginger 1 quart boiling water ½ cup orange juice Grated rind 1 lemon 1/3 cup lemon juice

Boil sugar and water with the lemon rind for ten minutes; when cool, add ginger and fruit juice, and strain over cracked ice.

24.—GINGER ALE PUNCH
½ cup mint leaves 1 cup boiling water 1¼ cups sugar 2 pints ginger ale Juice of 3 lemons 1 pint grape juice

Pour boiling water over mint leaves, sugar, and grated rind of one lemon, and let stand until cool; strain into a punch bowl containing ice, add ginger ale, grape juice, and strained lemon juice; garnish with sprigs of mint.

25.—MINT JULEP (Ginger Ale)
Âľ cup sugar 4 sprigs mint 1 cup water 1 pint ginger ale Juice of 3 lemons

Boil sugar and water ten minutes, and cool; add strained lemon juice, mint leaves bruised, and ginger ale; half fill glasses with crushed ice, add julep, and garnish with a sprig of mint.

26.—MINT LEMONADE
1 cup sugar 1 cup mint leaves 6 cups water Juice of 3 lemons

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