Remove the stems and seeds, cut into rings, and soak for half an hour in cold water. Drain, dry, dip in flour seasoned with salt, and fry in fat to cover.
STUFFED PEPPERS
Make a stuffing of one cupful of bread crumbs and half a cupful of chopped boiled ham or tongue or sausage, seasoning with salt, pepper, and grated onion and moistening with melted butter. Stuff green peppers which have been seeded and soaked, and put into a buttered baking-dish. Pour over a cupful of stock, cover, and bake for fifteen minutes, then uncover and brown.
STUFFED PEPPERS À LA CRÉOLE
Make a stuffing of boiled rice and canned tomatoes, seasoning with salt and grated onion. Stuff half a dozen sweet peppers, brown in oil, then put into a baking-pan and finish cooking, basting with hot water.
BOILED SWEET POTATOES
Clean thoroughly, cover with boiling water, to which a little salt may be added, boil until soft, drain, peel, and serve. They may be peeled before boiling; or, cover with hot water, boil until done, dry in the oven, and peel just before serving.
BAKED SWEET POTATOES
Split lengthwise and steam or boil until nearly done. Drain and put into a baking-dish, flat side down, seasoning each one with pepper, salt, and sugar. Dot with butter and bake brown, basting with butter, or wash and trim and bake in a moderate oven until soft. They may be parboiled before baking. Serve in the skins.
BROWNED SWEET POTATOES
Boil sweet potatoes until soft in salted water to cover. Drain and mash, seasoning with butter, pepper, and salt. Put into a serving-dish, dot with butter, and bake until brown.
SWEET POTATOES IN CASSEROLE
Put one-fourth of a cupful of butter and two tablespoonfuls of sugar into a casserole. When hissing hot cover with peeled sweet potatoes, cut into thin slices lengthwise. Season with salt and pepper and cover with another layer of potatoes. Moisten with boiling water, cover, and cook until nearly done then uncover, and brown. Serve in the casserole.
CANDIED SWEET POTATOES
Peel and slice lengthwise four large sweet potatoes. Put into a covered saucepan with a tablespoon of butter, salt and pepper to season, and enough water to moisten. Steam until tender, drain, and put into a buttered baking-dish. Pour over one cupful of New Orleans molasses and bake until the molasses candies on the potatoes. Serve in the same dish.
ESCALLOPED SWEET POTATOES
Steam them until tender, peel and slice and put into a buttered baking-dish in layers, sprinkling each layer with a tablespoonful of sugar and bits of butter. Pour over a cupful of cream or milk and brown in the oven.
ROASTED SWEET POTATOES
Peel sweet potatoes of equal size and put into the pan with a roast or fowl an hour before taking up. Split if too large. Baste with the drippings. They may be parboiled before baking.
GLAZED SWEET POTATOES
Cut cold boiled sweet potatoes into slices an inch thick and season with salt and pepper. Dip in melted butter, sprinkle with sugar, and bake for twelve or fifteen minutes. Moisten with water if necessary.
BOILED RICE
Wash one cupful of rice in several waters, rubbing well with the hands. Drain, dry on a cloth, and boil for ten minutes in two quarts of boiling salted water. Drain, nearly cover with hot milk, and cook for ten minutes, covered, in a double boiler. Remove the cover and dry, tossing with a fork to allow the steam to escape.
BUTTERED RICE
Boil a cupful of well-washed rice, according to directions previously given, adding the juice of a lemon to the water. Drain, put into a buttered baking-dish, moisten thoroughly with clarified butter, cover, and put into a moderate oven for twenty minutes; or, sauté boiled rice in butter, keeping the grains separate. A little minced onion may be fried with it.
CURRIED RICE
Boil a cupful of rice in salted water, drain, and mix with a chopped onion fried in butter and two teaspoonfuls of curry powder dissolved in a cupful of stock or gravy.
CASSEROLE OF RICE
Boil rice in chicken stock and press firmly into a mould. Turn out on a serving-dish, brush with beaten yolk of an egg, sprinkle with grated Parmesan cheese, and brown in the oven. Serve with Tomato Sauce.
RISOTTO
Chop fine a small onion and three beans of garlic. Fry in butter, add half a cupful of boiling water, a teaspoonful of beef extract, and three or four dried mushrooms, soaked and chopped. Simmer for five minutes, pour over boiled rice, and season highly with grated Swiss and Parmesan cheese. Put in the oven until the cheese has softened, and serve.
SAVORY RICE
Cook half a cupful of rice in salted water until half done and drain. Cover with rich stock and simmer until the stock is absorbed. Season with salt and pepper, add three heaping tablespoonfuls of grated cheese, and serve.
RICE À LA CRÉOLE
Chop together a large onion, two seeded green peppers, and half a cupful of raw ham. Sauté in butter, then add a cupful of parboiled rice, three cupfuls of beef stock, one cupful of canned tomatoes, and a teaspoonful of salt. Cook very slowly until the rice is tender and the liquid nearly absorbed.
BOILED SALSIFY
Scrape a bunch of salsify and throw into cold acidulated water. Cut in pieces and boil until tender in salted water to cover. Drain, season with pepper, salt, and butter and, if desired, a little cream; or, serve with Maître d’Hôtel, Hollandaise, Onion, or Italian Sauce.
BAKED SALSIFY
Slice boiled salsify and put in layers in a buttered baking-dish, sprinkling each layer with crumbs and seasoning with salt, pepper, and butter. Have crumbs on top. Fill the dish with milk and bake until brown.
ESCALLOPED SALSIFY
Mash boiled salsify through a sieve, season with salt, cayenne, butter, and celery salt, and moisten with milk. Put into a buttered baking-dish, cover with crumbs, dot with butter, and bake in a pan of hot water until brown; or, use sliced boiled salsify alternately with Cream or Drawn-Butter Sauce and seasoned and buttered crumbs. Have sauce on top. Cover with crumbs, wet with cream, and bake brown.
FRIED SALSIFY
Prepare according to directions given for Boiled Salsify, drain, marinate in French Dressing, and sauté in very hot fat. Serve with Maître d’Hôtel Sauce if desired; or, boil, drain, dip in egg and crumbs or seasoned flour, and fry in deep fat.
SPAGHETTI À L’AMÉRICAINE
Cook spaghetti until tender, drain, and add a can of tomato paste. Simmer for twenty minutes, season to taste, add two tablespoonfuls of butter, and serve with grated cheese.
SPAGHETTI À LA TOMASO
Fry six pork chops brown with three sliced onions, adding a little butter or oil if the chops are not fat enough to fry. Pour over two cans of tomatoes and add three whole cloves of garlic peeled and sliced, and salt and paprika to season. A seeded and chopped green pepper is an improvement. Simmer slowly until the meat is in rags, adding boiling water if required. When the sauce is thick and dark, rub through a coarse sieve, pressing through as much of the meat pulp as possible. If it is not thick enough, simmer until it reaches the consistency of thick meat gravy. This sauce will keep for a day or two. Have ready a kettle of salted water at a galloping boil. Put in a handful of imported spaghetti without breaking, coiling it into the kettle as it softens. Cook for twenty minutes, or more if necessary, stirring to keep from burning. Drain in a colander, rinse thoroughly with fresh boiling water, and spread on a platter. Add olive-oil to moisten if desired. Mix with part of the sauce and sprinkle with freshly grated Parmesan cheese. Pass sauce and cheese with it. Fried green peppers or fresh mushrooms may be mixed with the spaghetti, or a handful of soaked dried Italian mushrooms may be cooked with the sauce.
ESCALLOPED SPAGHETTI WITH OYSTERS
Put into a buttered baking-dish in layers drained oysters and boiled spaghetti cut into small pieces. Season each layer with salt, pepper, and dots of butter. Pour over enough Cream Sauce or milk to moisten, cover with crumbs, dot with butter, and bake until brown.
GREEK SPAGHETTI
Chop a small onion fine, fry in butter, and mix with a pound and a half of lean beef chopped fine and fried in butter, highly seasoned with black and white pepper. Fill a baking-dish with alternate layers of the meat and boiled spaghetti, seasoning each layer with grated Parmesan cheese. Bake until brown.
BOILED SPINACH
Cook a peck of well-washed spinach, uncovered, with a cupful of boiling water for ten minutes. Drain, pressing out all the liquid. Chop fine, rub through a sieve, season with salt, pepper, butter and sugar, and moisten with stock, gravy, Brown Sauce, or Cream Sauce. Garnish with hard-boiled eggs or croutons. It may be reheated without chopping and seasoned with salt, pepper, butter, and vinegar.
BUTTERED SPINACH
Cook two quarts of spinach according to directions previously given. Drain, and serve with melted butter; or, chop fine, press out all the liquid, reheat in Cream Sauce, season with a little grated nutmeg and at the last add two tablespoonfuls of butter.
BOILED SQUASH
Peel, remove the seeds, boil until tender, drain, and serve with melted butter or White Sauce; or, peel, seed, and quarter a squash, and cook in stock to cover, seasoning with salt, pepper, butter, and a little sugar. Or cook it in milk, seasoning with salt, pepper, and powdered mace.
BOILED SUMMER SQUASH
Cut into small pieces and cook for an hour in boiling water, then drain and mash, seasoning with salt, pepper, and butter. Moisten with a little cream, and serve.
CREAMED SQUASH
Steam or boil small pieces of squash, drain, and reheat in Cream Sauce.
FRIED SUMMER SQUASH
Cut the squash in slices, dredge with seasoned flour, and sauté in butter or dip in crumbs, then in egg and crumbs, and fry in deep fat. It may be parboiled for five minutes before frying; or, prepare according to directions given for Fried Eggplant.
ROASTED SQUASH
Peel and cut into long strips. Cook in the pan with a roast, basting with the drippings.
BROILED TOMATOES
Peel and slice large tomatoes, season with salt and pepper, and broil, basting with oil; or, dip in seasoned crumbs or corn-meal before broiling. Sprinkle with minced parsley if desired.
BROILED TOMATOES WITH SAUCE
Season Cream Sauce with a little mace, and salt and pepper to taste. When smooth and thick add a well-beaten egg and pour it over broiled tomatoes; or, serve broiled tomatoes with highly seasoned melted butter mixed with lemon-juice.
BAKED TOMATOES
Peel the tomatoes and put into a baking-dish. Sprinkle thickly with sugar and bake until the sugar has become a thick syrup; or, stuff tomato shells with seasoned crumbs, dot with butter, and sprinkle with sugar and bake.
BAKED TOMATOES À LA CRÉOLE
Peel and cut in two, three large tomatoes. Chop fine a green pepper and an onion and spread over the tomato. Sprinkle with salt, dot with butter, and bake, basting with the pan-gravy. Add half a cupful of cream or milk to the pan-gravy, thicken it with flour cooked in butter, and pour the sauce over the tomatoes. Serve on toast.
CREAMED BAKED TOMATOES
Make a Cream Sauce, seasoning with celery salt and onion-juice. Put a tablespoonful of the sauce into a ramekin, add a small peeled tomato, and cover with the sauce. Spread buttered crumbs over the top and bake in a pan of boiling water for half an hour. Serve in the ramekins.
CURRIED TOMATOES
Chop fine an onion and an apple and fry in butter, seasoning highly with curry powder. Moisten with stock or gravy and spread on fried or baked tomatoes.
DEVILLED TOMATOES
Mix together the mashed yolks of three hard-boiled eggs, a teaspoonful each of powdered sugar and made mustard, and a pinch each of salt and cayenne. Add three tablespoonfuls of butter and, gradually, three tablespoonfuls of vinegar or lemon-juice. Bring to the boil, add two eggs well-beaten, and cook in a double boiler until thick. Pour over fried or boiled tomatoes and serve; or serve with a Maître d’Hôtel Sauce made hot with mustard and cayenne.
ESCALLOPED TOMATOES
Put sliced tomatoes in layers in a baking-dish, seasoning with salt, pepper, and dots of butter, and onion-juice if desired, alternating with crumbs. Have the top layer of crumbs and butter. A cupful of stock may be poured over. Cover and bake until well done then uncover and brown. A little sugar may be added to the seasoning; or, season each layer of tomatoes with minced onion and grated cheese and have crumbs on top. Green tomatoes may be used, or drained canned tomatoes.
ESCALLOPED TOMATOES AND ONIONS
Fill a buttered baking-dish with alternate layers of sliced tomatoes and fried or parboiled sliced onions, seasoning each layer with salt, pepper, and butter, and sprinkling with crumbs. Cover with crumbs, dot with butter, and bake for forty-five minutes. Sprinkle with grated cheese if desired.
FRIED TOMATOES WITH CREAM
Cut six large tomatoes in half, and sauté the cut side in butter or drippings. Take up the tomatoes and cook a tablespoonful of flour in the fat. Add half a cupful of hot milk and cook to a thick sauce, seasoning with salt and cayenne. Pour over the tomatoes, and serve.
FRIED GREEN TOMATOES
Slice green tomatoes and soak for ten minutes in cold salted water. Drain, sprinkle with sugar, dip in corn-meal, and fry in hot fat. Season to taste.
FRIED TOMATOES WITH ONIONS
Slice onions and green tomatoes thin and fry in drippings.
FRIED TOMATOES AND PEPPERS
Seed and shred six green peppers and slice three tomatoes. Fry in olive-oil with a chopped onion and a bean of garlic and serve on toast.
STEWED TOMATOES WITH CHEESE
Stew fresh tomatoes and add a cupful of grated American cheese and three eggs well-beaten. It will be richer if the tomatoes are cooked in stock.
STEWED TOMATOES AND CELERY
Stew a can of tomatoes with two or three stalks of celery cut fine. Thicken with flour cooked in butter and season with salt, pepper, butter, sugar, and a little cinnamon or nutmeg.
STUFFED TOMATOES
Mix the scooped-out tomato pulp with bread soaked in milk and season with minced parsley, grated onion, salt, and pepper. Add a few chopped mushrooms if desired and a little chopped cooked meat. Fill the tomato shells, dot with butter, and bake.
SPANISH TOMATOES
Chop two onions fine and fry in butter, then add a can of tomatoes and a small can of Spanish peppers chopped fine. Cook for five minutes, season with salt, then pour into a baking-dish, cover with buttered crumbs, and bake for forty-five minutes. Green peppers may be used instead of the Spanish peppers.
BOILED TURNIPS
Peel and quarter young turnips and cook in boiling salted water to cover with four or five slices of bacon, changing the water once and adding a little sugar to the seasoned water. Reheat in Cream Sauce and serve with the bacon as a garnish.
BAKED TURNIPS
Peel and parboil small turnips, drain and put into a baking-pan with beef stock to reach to half their height. Sprinkle with salt, pepper, and sugar, dot with butter, cover, and bake until done basting occasionally with the stock.
BROWNED TURNIPS
Peel, slice, boil until tender, drain, and sauté in butter, sprinkling with salt, pepper, and sugar.
CREAMED TURNIPS
Cut boiled turnips into dice, reheat in a Cream or White Sauce, season with salt, pepper, and sugar, and serve on toast. Add a little grated nutmeg if desired. Brown Sauce may be used also.
TURNIPS AND CARROTS
Cook separately diced carrots and turnips, then, mix and season with salt, pepper, butter, and minced parsley; or, mix with Cream or White Sauce.
GLAZED TURNIPS
Boil small peeled turnips in rich stock to cover, adding a pinch of sugar. Drain, reduce the sauce by rapid boiling, and brown the turnips in the oven, basting with the stock.
TURNIPS IN BROWN SAUCE
Peel, slice, and boil until tender in salted water, drain, sauté in butter, and pour over a Brown Sauce. Season with salt, pepper, sugar, and mace.
BAKED BANANAS
Peel and quarter four bananas and put into a buttered baking-dish with eight tablespoonfuls of water, four of sugar, four teaspoonfuls each of melted butter and lemon-juice, and a sprinkle of salt. Bake slowly for half an hour, or less, basting frequently. The lemon-juice may be omitted.
FRIED BANANAS
Peel, slice lengthwise, season with salt, dredge with flour, and fry in oil or butter, or dip in egg and crumbs, or cut in two crosswise, dip in egg and seasoned crumbs, put on ice for two hours, and fry in deep fat. Sprinkle with lemon-juice if desired.
CURRY OF VEGETABLES
Mix one cupful each of cooked carrots and turnips cut into dice, one-half can of peas, and one cupful of cooked lima or kidney beans. Reheat in Brown Sauce, seasoning with minced onion, curry powder, a pinch of sugar, and a little vinegar. Add a cupful and a half of cooked potatoes cut into dice, simmer for twenty minutes, and serve in a border of boiled rice.
GNOCCHI
Bring to the boil a cupful of water and a tablespoonful of butter. Add sifted flour to make a batter and a pinch each of salt, pepper, and grated nutmeg. Add a heaping tablespoonful of grated Parmesan cheese and stir constantly until the mixture leaves the sides of the pan. Take from the fire and stir in one at a time three unbeaten eggs. Drop by spoonfuls into boiling water and simmer until firm. Drain, put into a buttered baking-dish, season with grated cheese and melted butter, and pour over a Cream or Béchamel Sauce, thickened with the yolks of three eggs. Sprinkle with crumbs and grated cheese, bake until brown, and serve in the same dish.
CREAMED KOHLRABI
Peel, slice, and soak the kohlrabi in cold water for half an hour. Drain, cover with cold water, and cook until tender. Drain and pour over a Cream Sauce to which has been added the well-beaten yolk of an egg.
POLENTA
Boil a quart of white stock with two tablespoonfuls of butter and sprinkle in slowly, enough corn-meal to make a thick mush. Take from the fire, add four tablespoonfuls each of butter and grated Parmesan cheese and a tablespoonful of beef extract. Mould in small cups, turn out, sprinkle with crumbs and cheese, and bake, basting with melted butter.
INDIAN PILAU
Wash a cupful of rice thoroughly, throw into fast boiling water, boil for twenty minutes, and drain. A tablespoonful of butter may be added to the water. Season with salt and pepper, add a heaping tablespoonful of butter, and garnish with hard-boiled eggs and fried onions.
VEGETABLES À LA JARDINIÈRE
Mix half a can of French peas and one cupful each of diced cooked carrots and turnips. Reheat in a well-buttered Béchamel Sauce. Season with salt and pepper and add a little sugar if desired.
THIRTY SIMPLE SAUCES
ALLEMANDE SAUCE
Put two cupfuls of white stock into a saucepan with half a dozen mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and pepper to season, and a teaspoonful of minced parsley. Simmer for an hour and strain. Thicken with a teaspoonful of flour rubbed smooth in a little cold stock or water, take from the fire, and add the yolks of three eggs beaten with the juice of half a lemon. Reheat, but do not boil. Take from the fire and add a tablespoonful of butter.
BÉARNAISE SAUCE
Bring to the boil two tablespoonfuls each of vinegar and water. Simmer in it for ten minutes a slice of onion. Take out the onion and add the yolks of three eggs beaten very light. Take from the fire, add salt and pepper to season, and four tablespoonfuls of butter beaten to a cream. The butter should be added in small bits.
QUICK BÉARNAISE SAUCE
Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley, and a little tarragon vinegar.
BÉCHAMEL SAUCE
Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly. Season with salt, pepper, and grated nutmeg.
BROWN SAUCE
Brown two tablespoonfuls of flour in butter. Add two cupfuls of milk or cream and cook until thick, stirring constantly. Season to taste.
BROWN BUTTER SAUCE OR BEURRE NOIR
Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar, and salt and pepper to season. Serve hot.
BUTTER SAUCE
Beat the yolks of four eggs with half a cupful of cold water and two tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler until thick, seasoning with salt, cayenne, and onion-juice. Add half a cupful of butter, cut into small pieces, take from the fire, and serve.
CAPER SAUCE
Add two or three tablespoonfuls of capers to two cupfuls of Drawn-Butter Sauce.
CHEESE SAUCE
Add half a cupful of grated cheese to two cupfuls of Cream or Drawn-Butter Sauce.
COLBERT SAUCE
Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls of beef extract, the juice of a lemon, red and white pepper and minced parsley to season, and half a cupful of butter in small bits. Heat, but do not boil, and serve at once.
CREAM SAUCE
Cook together one tablespoonful of butter and two of flour. Add two cupfuls of cream or milk and cook until thick, stirring constantly. Season with salt and pepper.
CURRY SAUCE
Fry a tablespoonful of chopped onion in butter and add a tablespoonful of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add one cupful of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and onion-juice, and serve hot.
DRAWN-BUTTER SAUCE
Cook to a smooth paste two tablespoonfuls of butter and two of flour. Add two cupfuls of cold water and cook until thick, stirring constantly. Season with salt and pepper.
DUTCH SAUCE
Cook together one tablespoonful each of flour and butter, add one cupful of white stock, and cook until thick, stirring constantly. Season with salt and pepper, take from the fire, and add the yolks of three eggs beaten with half a cupful of cream. Cook in a double boiler for three minutes, take from the fire, add a tablespoonful of lemon-juice, and strain.
DUXELLES SAUCE
Cook in butter one cupful of chopped mushrooms and one tablespoonful each of minced onion and parsley. Add to one pint of Spanish Sauce and serve.
EGG SAUCE
Add one-half cupful of sliced or chopped hard-boiled eggs to two cupfuls of Drawn-Butter Sauce or sufficient melted butter.
HOLLANDAISE SAUCE
Beat half a cupful of butter to a cream and add gradually the well-beaten yolks of two eggs, the juice of half a lemon, and pepper and salt to season. Cook over boiling water until it begins to thicken, beating with an egg beater. Serve as soon as it is of the proper consistency. Add a little boiling water if it is too thick.
ITALIAN SAUCE
Fry a chopped onion in butter with a teaspoonful of minced parsley and two tablespoonfuls of chopped mushrooms. Add one cupful of white stock and boil for ten minutes. Thicken with a small spoonful each of butter and flour cooked together, take from the fire, and add a tablespoonful of butter and a little lemon-juice.
MADEIRA SAUCE
Add four tablespoonfuls of mushroom liquor and a wineglassful of Madeira to Italian Sauce.
MAÎTRE D’HÔTEL SAUCE
Work into half a cupful of butter all the lemon-juice it will take, and add a teaspoonful or more of minced parsley; or, melt the butter without burning, take from the fire, add the juice of half a lemon and a teaspoonful of minced parsley.
MINT SAUCE
Chop fresh mint, or use dried mint, which is equally good. Cover with good cider vinegar and add enough granulated sugar to neutralize part of the acid. Let stand for several hours before using.
MUSHROOM SAUCE
Add the desired quantity of chopped canned mushrooms to White, Cream, Brown, or Drawn-Butter Sauce, using the can liquor for part of the liquid.
PARSLEY SAUCE
Boil two large bunches of parsley in water to cover for five minutes. Strain the water, and thicken with a tablespoonful each of butter and flour cooked together. Season with salt, pepper, and grated nutmeg, take from the fire, add the yolks of two eggs beaten with a little vinegar, three tablespoonfuls of butter in small bits, and a little minced parsley.
PIQUANTE SAUCE
Brown three small spoonfuls of flour in butter, add two cupfuls of stock, and cook until thick, stirring constantly. Season with salt and cayenne. Chop a small onion fine and cook it until tender in four tablespoonfuls of vinegar with a teaspoonful of sugar. Put into the sauce with two tablespoonfuls each of chopped capers and cucumber pickles. Heat thoroughly and serve.
REMOULADE SAUCE
Mix together the yolks of two hard-boiled eggs, the yolk of one raw egg, a pinch each of salt and pepper, and a teaspoonful of mustard. Set the bowl into a pan of ice and add gradually a cupful of olive-oil, beating constantly. When smooth and thick, add three tablespoonfuls each of tarragon or cider vinegar and a teaspoonful of minced parsley.
TARTAR SAUCE
Chop fine a teaspoonful each of pickles, parsley, olives, and capers. Mix with very stiff Mayonnaise. A little grated onion may be added if desired.
TOMATO SAUCE—I
Fry a chopped onion and half a clove of garlic in butter. Add half a cupful of water, a teaspoonful of beef extract, a cupful of canned tomatoes, and three or four dried mushrooms soaked and chopped. Simmer until smooth and thick, run through a sieve, and serve.
TOMATO SAUCE—II
Brown a tablespoonful of flour in butter, add a cupful of stewed tomatoes, and salt, pepper, grated onion, powdered cloves, and mace to season. Cook until smooth and thick, stirring constantly, rub through a sieve, and serve.
TOMATO SAUCE—III
Chop together capers, pickles, onion, and olives. There should be half a cupful in all. Add one-half cupful of stewed and strained tomatoes, a teaspoonful each of made mustard and sugar, and salt and cayenne to season highly. Serve very hot.
TOMATO CREAM SAUCE
Cook together for ten minutes one cupful of tomatoes, a slice of onion, two cloves, two pepper-corns, a stalk of celery, and a bit of bay-leaf. Rub through a sieve and thicken with three small spoonfuls of flour cooked in butter. Season with salt, paprika, and sugar, add one cupful of hot cream, bring to the boil, add a pinch of soda, and serve.
VELOUTÉ SAUCE
Cook together three small spoonfuls each of butter and flour, add one cupful of white stock and one quarter cupful of cream. Cook until thick, stirring constantly. Season with salt, cayenne, grated nutmeg, and minced parsley. Simmer for an hour, strain and serve.
VINAIGRETTE SAUCE
Beat together four tablespoonfuls of olive-oil and one tablespoonful of vinegar with salt and red pepper to season. Chop fine a little parsley, onion, and sweet pickle, or capers, and mix with the sauce. Serve with cold meat.
SALADS
SALADS AND DRESSINGS
FRENCH DRESSING
Put a pinch each of salt and paprika into a small bowl. Rub the inside of the bowl with cut garlic if desired. Put in four tablespoonfuls of the best olive-oil and stir until the salt is dissolved. Add one tablespoonful of vinegar and stir and beat until no separate globules of oil are visible. Cider vinegar or any of the flavored vinegars may be used. Sometimes three tablespoonfuls of oil are used to one of vinegar.
SEASONINGS FOR FRENCH DRESSING
To French dressing made according to directions given above may be added at discretion anchovy essence, anchovy paste, celery salt, celery pepper, chilli pepper, curry powder, pounded cardamon seed, minced chervil, minced chives, chutney, capers, grated cheese, caviare, minced garlic, onion, horseradish, mustard, either made or dry, Worcestershire Sauce, mushroom, walnut, or tomato catsup, mint, parsley, thyme, savory, sage, marjoram, tarragon, minced olives or pickles, shrimp essence, sardine paste, chopped truffles or pimentos.
FRENCH DRESSING FOR FRUIT SALADS
Prepare according to directions given for French dressing, using lemon-juice or wine instead of vinegar and omitting the paprika. Fruit-juice, claret, white wine, port, sherry, Madeira, Rhine wine, and lime-juice are all used in dressing for fruit salads. If additional seasoning is desired, add powdered cinnamon, nutmeg, ginger or mace, or chopped candied fruits. For some salads sweet wine may be used in the dressing.
MAYONNAISE
Put an earthen bowl into a larger one containing cracked ice. Break into it the yolks of two fresh eggs, add a pinch each of salt and paprika, and half a teaspoonful or more of dry mustard. Mix thoroughly and add oil drop by drop at first. A clear spot forming upon the egg is the test of the proper quantity of oil. Use a silver teaspoon for mixing and beat constantly. If the Mayonnaise should curdle, put it on the ice for an hour, or add a few drops of lemon-juice. When a cupful or more of oil has been used and the dressing is stiff enough to cut with a knife, add the juice of half a lemon, or more, according to taste. Cover with paraffine paper and keep on ice until ready to serve. For fruit salads, omit the mustard and pepper and at the last fold in a little cream whipped solid. Veal or chicken jelly may also be mixed with Mayonnaise. Chopped sweet herbs, pickles, olives, capers, onions, garlic, shrimp paste, horseradish and caviare are used to season Mayonnaise. Chopped olives, pickles, and capers, with a little onion or garlic, if desired, make Tartar Sauce when added to Mayonnaise.
BOILED DRESSING—I
Bring half a cupful of vinegar to the boil, with two teaspoonfuls of sugar, half a teaspoonful each of salt and mustard, and a dash of pepper. Thicken with one-fourth cupful of butter creamed with a teaspoonful of flour, and cook until smooth and thick, stirring constantly. Take from the fire, and add the yolk of an egg well-beaten. Cool, and if desired add a cupful of sweet or sour cream or buttermilk.
BOILED DRESSING—II
Beat the yolks of two eggs with a tablespoonful of sugar and a teaspoonful each of salt and mustard. Add gradually half a cupful of melted butter or oil, the beaten whites of the eggs, and half a cupful of lemon-juice or vinegar. Cook in a double boiler until it thickens, stirring constantly.
CREAM DRESSING
Beat two eggs until light, add a teaspoonful of sugar, a teaspoonful of butter, three tablespoonfuls of vinegar, with salt, mustard, and cayenne to season. Cook until thick in a double boiler, stirring constantly, and adding gradually four tablespoonfuls of boiling tarragon vinegar. Take from the fire, cool, and add a cupful of whipped cream just before serving.
SOUR-CREAM DRESSING
Mix one cupful of thick sour cream with two tablespoonfuls each of lemon-juice and vinegar, one tablespoonful of sugar, a teaspoonful each of salt and mustard, and pepper to taste.
EGG DRESSING
Beat three eggs, add gradually two tablespoonfuls of oil, a teaspoonful of sugar, and salt, white pepper, and cayenne to season. Add half a cupful of boiling vinegar, mix thoroughly, and cook in a double boiler until thick.
GERMAN SALAD DRESSING
Mix half a cupful of sour cream with a tablespoonful of sugar, a dash of pepper, a teaspoonful each of salt and mustard, two tablespoonfuls of bacon fat, and half a chopped onion cooked in half a cupful of boiling vinegar.
CLUB DRESSING
Chop very fine two hard-boiled eggs, two pimentos, half a small onion, a small bunch of chives, and one small root of garlic. It cannot be too fine. Rub to a paste with a spoon, add six tablespoonfuls of oil, two of tarragon vinegar, and salt and paprika to season.
CURRY DRESSING
Rub the yolk of a hard-boiled egg smooth with four tablespoonfuls of oil, one tablespoonful of tarragon vinegar, and a pinch of curry powder.
RAVIGOTE DRESSING
Put into a double boiler the well-beaten yolks of two eggs and a tablespoonful of butter. Cook until it begins to thicken, then add another tablespoonful of butter and cook to a cream. Season with minced chives, chervil, tarragon, and parsley.
FISH SALADS
ANCHOVY AND EGG SALAD
Rub a salad bowl with cut garlic and fill with crisp lettuce leaves. Put anchovies and sliced hard-boiled eggs on top and serve with French dressing.
ANCHOVY AND PEPPER SALAD
Skin and bone six anchovies and chop very fine. Mix with a Spanish onion sliced very thin, two shredded sweet Spanish peppers, and a slice of bread cut into dice. Mix with French dressing and serve on lettuce or cress, adding more bread if desired.
CLAM AND CELERY SALAD
Cut clams into small pieces, season with onion-juice, mix with shredded lettuce or celery, and serve on lettuce with French dressing or Mayonnaise. Either cooked or raw clams may be used.
SARDINE SALAD—I
Arrange on a bed of lettuce, sardines and shrimps, alternately. Season with minced onion, chopped pickle, capers, and hard-boiled eggs. Pour over French dressing, season with tomato catsup, and serve cold.
SARDINE SALAD—II
Bone and flake drained sardines and put on tissue paper until the oil is absorbed. Mix with three times the quantity of finely cut celery and marinate in French dressing. Drain and serve on lettuce or cress with Mayonnaise.
SHRIMP SALAD
Mix cooked flaked shrimps with finely shredded lettuce and French dressing. Garnish with spoonfuls of Mayonnaise.
SHRIMP AND ASPARAGUS SALAD
Mix two cupfuls of cold cooked asparagus cut into short lengths with one cupful of cooked flaked shrimps. Serve with French dressing to which the pounded yolks of three hard-boiled eggs have been added.
VEGETABLE SALADS
ARTICHOKE SALAD
Remove the chokes and inner leaves from boiled artichokes, sprinkle with minced parsley, and serve with French dressing.
ASPARAGUS SALAD
Mix cold cooked asparagus tips with diced or sliced cucumbers and serve on lettuce with Mayonnaise.
ASPARAGUS À LA VINAIGRETTE
Serve cold boiled asparagus or the bleached canned asparagus on lettuce with French dressing to which have been added chopped olives, pickles, and capers. Onion and mustard may be added to the seasoning.
BEAN SALAD—I
Season cold cooked beans with tomato catsup and mix with half the quantity of finely cut celery. Sprinkle with minced chives and capers and serve very cold on lettuce with French dressing.
BEAN SALAD—II
Mix equal quantities of finely cut celery and cooked wax beans and serve on lettuce with Mayonnaise.
BEAN SALAD—III
Mix cold cooked lima beans with crisp lettuce, sprinkle with chopped mint and serve with French dressing or Mayonnaise.
BEET SALAD—I
Slice six cold boiled beets and one Spanish onion. Serve on crisp lettuce with French dressing.
BEET SALAD—II
Fill a salad bowl nearly full of crisp lettuce and cover with sliced boiled beets and hard-boiled eggs. Season with grated onion and pour over a French dressing which has been seasoned with minced garlic and tomato catsup.
BRUSSELS SPROUTS SALAD
Chop separately onion, olives, walnuts, and capers. Mix and blend to a smooth paste with lemon-juice. Spread over cold cooked Brussels sprouts. Mix thoroughly and serve with Mayonnaise.
CABBAGE SALAD—I
Marinate shredded cabbage in French dressing, drain, and serve on lettuce with Mayonnaise.
CABBAGE SALAD—II
Mix two cupfuls of shredded cabbage with half as much celery and season with minced chives and tomato catsup or Tabasco Sauce. Serve on lettuce with French or Mayonnaise dressing.
CARROT SALAD—I
Boil young carrots in water to which a little sugar may be added. Drain, cool, cut up, and serve on lettuce with French dressing or Mayonnaise.
CARROT SALAD—II
Mix diced cooked carrots with lettuce and serve with French dressing, sprinkling with minced cress, chervil, chives, or parsley.
CAULIFLOWER SALAD—I
Mix cooked cauliflower flowerets with Mayonnaise and serve in red-pepper shells on lettuce with Mayonnaise on top.
CAULIFLOWER SALAD—II
Marinate cooked cauliflower flowerets in French dressing, drain, and serve on lettuce with Mayonnaise. Garnish with diced cooked carrots or beets.
CELERY SALAD—I
Shred crisp celery very fine and serve with French dressing or Mayonnaise.
CELERY SALAD—II
Mix finely cut celery with sliced sour apple cut into small bits and serve on lettuce with Mayonnaise.
CELERY SALAD—III
Cut into small bits a large bunch of celery and three-fourths pound of blanched almonds. Serve on lettuce with Mayonnaise.
CHICKORY SALAD
Fill a salad bowl with well trimmed chickory and serve with French dressing seasoned with onion-juice.
CHIFFONADE SALAD
Mix one cupful each of shredded lettuce, celery, and chickory, and one teaspoonful each of chopped beets, onion, parsley, tarragon, and sweet red pepper. Serve with crisp lettuce and French dressing, garnishing with sliced tomatoes.
CRESS SALAD—I
Mix watercress, lettuce, sliced tomatoes, cucumbers, and onion with shredded green pepper and celery. Serve with French dressing and garnish with sliced hard-boiled eggs.
CRESS SALAD—II
Cut thin slices of sour apples and hard-boiled eggs into bits and mix with watercress. Serve with French dressing.
CUCUMBER SALAD—I
Slice cucumbers thin, and soak in cold salted water until wilted. Drain, rinse, wipe very dry, and serve with French dressing or with thick sour cream seasoned highly with black pepper.
CUCUMBER SALAD—II
Mix one cupful of diced cucumbers with two cupfuls of finely cut celery and half a can of drained mushrooms. Add three chopped hard-boiled eggs and serve on lettuce with Mayonnaise.
CUCUMBER SALAD—III
Cut three cucumbers into dice. Mix with one cupful of finely cut olives, three hard-boiled eggs, and three-fourths cupful of broken pecans or English walnuts. Serve on lettuce with Mayonnaise. Pickled nasturtium seeds or French peas may be added.
CUCUMBER JELLY SALAD
Slice two cucumbers and cook until soft in water to cover, with a slice of onion and salt and pepper to season. Take from the fire, and add half a package of soaked and dissolved gelatine. Line a mould with thin slices of cucumber, fill with the jelly, and chill. Serve on lettuce with either French dressing or Mayonnaise.
ENDIVE SALAD
Fill a salad bowl with small crisp leaves of endive and serve with French dressing or Mayonnaise. Sprinkle with minced chives if desired.
LETTUCE SALAD—I
Quarter crisp heads of lettuce and serve individually with Mayonnaise.
LETTUCE SALAD—II
Cut head lettuce in quarters, sprinkle with minced chives and parsley, and serve with French dressing which may be seasoned with onion or garlic.
MUSHROOM SALAD
Cut canned mushrooms into small pieces and serve on lettuce with French dressing, sprinkling with minced chives and parsley.
ONION SALAD—I
Slice peeled Spanish onions very thin, crisp in ice-water, drain, wipe dry, and serve on lettuce with French dressing, sprinkling with minced parsley if desired.
ONION SALAD—II
Mix sliced Spanish onion with twice the quantity of sliced and broken sour apples. Mix with Mayonnaise and serve on lettuce.
PIMENTO SALAD
Mix shredded pimentos with quartered hard-boiled eggs, sliced olives, and pearl onions. Serve on lettuce with Mayonnaise.
PEA SALAD—I
Mix cooked and drained peas with diced cooked carrots and finely cut celery. Serve on lettuce with Mayonnaise.
PEA SALAD—II
Mix cooked peas with cut walnut meats, marinate in French dressing, drain, and serve in lemon-cups on lettuce with a spoonful of Mayonnaise on top.
PEPPER SALAD—I
Chop a very small onion fine with twice the quantity of parsley. Add two small red peppers and eight sweet green peppers finely minced. Pour over a French dressing, seasoning with a pinch of powdered sugar and a teaspoonful of salt. Serve ice-cold on lettuce leaves.
PEPPER SALAD—II
Mix sliced Spanish onions with seeded and sliced sweet green peppers and serve on lettuce with French dressing.
PEPPER SALAD—III
Slice the tops from green peppers, remove seeds and veins, and soak in boiling water for fifteen minutes. Drain, chill, and fill with finely cut celery mixed with Mayonnaise. Shredded cabbage may be used instead of the celery or mixed with it.
POTATO SALAD—I
Mix diced cooked potatoes with one-fourth the quantity of diced boiled beets. Serve on lettuce with French dressing or Mayonnaise, garnishing with anchovies and small pickles, or in a mould of aspic.
POTATO SALAD—II
Mix two cupfuls of diced boiled potatoes with half a cupful of finely cut celery and an apple. Marinate in French dressing and serve Mayonnaise separately if desired.
POTATO SALAD—III
Mix sliced cold potatoes with finely cut pickled walnuts and chives or onions. Serve with French dressing, seasoned slightly with sage.
POTATO SALAD—IV
Slice cold cooked potatoes and season with minced onion and parsley. Pour over a French dressing and let stand two hours on ice before serving. Serve very cold and pass Mayonnaise if desired.
POTATO SALAD—V
Mix half a cupful of vinegar, one-fourth cupful of cold water, two eggs well-beaten, one tablespoonful of sugar, and three tablespoonfuls of butter, with salt and pepper to season. Cook until thick in a double boiler, stirring constantly; take from the fire, cool, and mix with a little cream. An entire cupful of cream may be used if desired. Mix with sliced boiled potatoes, seasoned with chopped onion and parsley.
RADISH SALAD
Mix sliced radishes with bits of sour apple, marinate in French dressing, drain, and mix with Mayonnaise. Serve on lettuce.
RADISH SALAD—II
Slice crisp radishes and mix with minced chives or sliced spring onions and serve with French dressing.
SALSIFY SALAD
Cook sliced salsify in salted and acidulated water with a bit of onion and a bay-leaf and a sprig of parsley. Drain, marinate in French dressing, and serve on cress or lettuce with Mayonnaise. Garnish with minced parsley and sliced oranges.
SPINACH SALAD—I
Mould cold cooked spinach in small cups. Turn out on lettuce, garnish with hard-boiled eggs and bits of cooked ham or tongue. Serve with Mayonnaise or French dressing.
SPINACH SALAD—II
Season cooked chopped spinach with salt, pepper, oil, and lemon-juice, and mould in small moulds. Turn out on thin slices of cold boiled tongue and serve with Tartar Sauce.
TOMATO SALAD—I
Peel and quarter large tomatoes and serve on lettuce with Mayonnaise. Marinate first in French dressing if desired.
TOMATO SALAD—II
Fill a salad bowl with alternate layers of sliced tomatoes and cucumbers and serve with French dressing or Mayonnaise. Crisp lettuce may be added.