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[2]

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There are cookbooks and cookbooks, and their creation isn't over yet; a tradition that likely started in the Garden of Eden, because if Mother Eve was anything like her daughters, she knew how to cook some dishes better than her neighbors did, and they were eager to learn her secrets while she was happy to share them.

Indeed, it has been said that the very first book printed, a small publication, mainly included recipes for "messes" of food and remedies for common illnesses in growing families.

Whether the very first book printed was a cookbook or not, it's true that some of the oldest books that still exist are about how to prepare food, clothing, and medicine. Many of these are really interesting to read, especially the sections about cures for various ailments, as well as those about love when it felt like a problem, and about bad luck.

And who wouldn't happily spend money, even today, on a book with [6] recipes for the same things? Because despite our advanced civilization, broader education, and greatly expanded knowledge, we still believe in lucky days, lucky stones, and lucky signs.

These were a significant part of the old-time cookbook and would surely be a very appealing feature of a modern cooking guide. However, hardly anyone would admit to having purchased it for that reason.

In today's world, culinary experts tell us that cooking has become a science, with no more guesswork involved. They've come up with fancy names for food components, calculated perfectly balanced diets, and tailored foods for every health condition. Yet, people are still eating basically the same old things, prepared in the same traditional ways, with the only real difference being the sauces added to enhance the flavor.

Now that women are finding their voice and genuinely caring about the well-being of society, it makes complete sense for them to determine the food, balance the diet, and instruct on how it should be cooked and presented.

Seeing that a large majority of the illnesses affecting the country are due to poor[7] nutrition, and can be prevented by teaching the basic skills of cooking, serving, and eating, it's surprising that more focus hasn't been placed on teaching the fundamental aspects of cooking.

It’s not at all clear that famous chefs have really helped improve the health and longevity of people who can afford their high fees. They aren't there to care for the sick, the working class, or the poor. It seems that even back in Lucullus's day, their main job has been to create and prepare dishes that cater to twisted tastes and unusual cravings.

The simple life offers the most in this earthly phase of our existence, because as we eat, so we live; and as we live, so we die; and after death comes the judgment of our lives. Therefore, our spiritual lives are more or less directly shaped by our eating habits.

Eating and drinking are essential to our existence and our ability to contribute, and they are directly connected to our future well-being. Because of this, they should be considered among our most important responsibilities. Therefore, it's crucial to educate children on how to live well and grow into strong, healthy individuals, ensuring the best social and political conditions for everyone in this country.[8]

"The best way to win a man's heart is through his stomach and also his wallet," is an old joke that has some truth to it, enough to deserve a bit of serious consideration.

Women, as the caretakers of the home and the natural guardians of children, should be well-versed in cooking so that they can effectively guide future generations towards health and happiness.

So say the members of Equal Franchise Associations across our entire country and beyond, wherever true civilization reaches.

Hence, this book is an honest attempt to help people, both young and old, native and foreign. It is not a risky endeavor but a reliable guide to achieving a desirable social, moral, and physical state.

Disguise it as we might, the fact remains that feeding the population is of utmost importance, as it is the key element to success, whether social or commercial. Farmers and livestock breeders pay special attention to feeding, often more for their animals than for their children or themselves. Yet, they wonder why their home lives don’t thrive and prosper like their farming and livestock operations do.[9]

Physical trainers are very particular about what their class members eat and drink. One serving of strawberry shortcake with cream can make a guy unfit for a field competition for an entire week, while a full meal of treats can completely mess up a man or woman for a day or two.

The cookbook of the past was mainly filled with recipes for treats rather than healthy and nourishing dishes; the goal was to satisfy immediate cravings rather than to nourish the body and mind.

Now that we're entering a time of healthy living, it's important for those who create homes to realize that good health is the foundation for everything valuable in life, and it all begins in the kitchen; that the dining room plays a bigger role in social life than the living room.

In the broader perspective of the social world that is emerging, the cookbook that teaches us how to live properly and healthily will mostly replace Shakespeare, Browning, and the sensational literature of the time.

[10]

As it's important what goes into the human stomach, I think it's necessary to say that my readers can confidently eat everything listed in this book.

Most recipes have been practically tested by me, and those I haven't personally tried come with such undeniable credibility that there’s no hesitation in serving them to both my best friend and my worst enemy—because I believe it will strengthen friendship in one case and weaken animosity in the other.

It’s a human cookbook, so there will probably be some mistakes, but since correcting errors is the main job of Suffrage Women, I will gladly accept any feedback these amazing women might have to share.

I appreciate everyone's kindness towards me and hope our combined efforts will be beneficial to the Great Cause.

I apologize for any missing contributors and their recipes.

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Wash and clean the asparagus, put it in a saucepan with just enough water to cover it, and boil until the tips are tender.

Cut these off and set them aside. Sauté the onion in the butter and add it to the saucepan with the asparagus. Cook until very soft, mashing occasionally to extract all the juice from the asparagus.

When fully cooked, strain through a sieve. Now add blended salt, sugar, and flour.

Stir continuously and add milk and cream, then serve immediately. (Don't put it back on the stove as it might curdle. You can serve croutons with this).[23]

Put spinach in a double boiler with the butter and water. Let it simmer slowly until all the juice has been extracted from the spinach.

Fry the onion and add it. Now thicken with the flour mixed with the water and strain. Add the milk while it's very hot. Do not put it back on the heat after adding the milk.

Half cream instead of milk really boosts the flavor.

Add the crabs, then the small canned tomatoes. Thyme, parsley, bay leaf.[24]

Boil tomatoes in 1 pint of water for at least half an hour. Sauté onion in butter and add it to the soup along with sugar and salt. Once it's fully cooked, thicken it with flour mixed with a little water. Now strain it. Make sure the milk is very hot, but not boiling. Stir constantly while adding the milk to the soup and serve immediately.

Do not put it on the stove after adding the milk to the soup. Using 1 cup of cream instead of 2 cups of milk really enhances the soup.[25]

Put the meat in a large pot and boil it for an hour; then add all the other ingredients and cook until everything is soft. It’s ready to serve.

This soup can be made as a cream soup without meat and is delicious. In this case, take a good-sized piece of butter and sauté all the vegetables lightly, except for the potatoes. Now cover everything, adding the potatoes with boiling water, and cook until tender.

When finished, season it and add hot milk and 1 cup of cream. This is really good.

In making this soup without meat, leave out the tomatoes and use green beans instead.[26]

Cover chestnuts with boiling water that’s lightly salted. Cook until they’re soft, then push them through a coarse sieve. Add stock and seasoning, then thicken with flour mixed with water.

Let it simmer for five minutes and serve right away.

If stock isn't available, you can use milk with a bit of butter added.[27]

Pour the liquid with peanut butter into a double boiler; melt the butter until there are no hard lumps. Don’t let the milk boil, but keep it on moderate heat.

Just before serving, add the ketchup and seasoning.

Cut one pound of beef or mutton, or a mix of both, into small pieces. Gently boil it in two quarts of water. Skim off the foam, and when it has reduced to a pint, strain it and season with a bit of salt. Serve one teacupful at a time.[28]

Peanut soup for dinner on a cold night serves the dual purpose of warming you up and helping your digestion while also providing protein to repair the body. Start by grinding a cup of peeled nuts into a paste, then mix it with a pint of milk and heat until hot. Melt a tablespoon of butter, combine it with an equal amount of flour, and slowly stir this mixture into the milk and peanuts. Cook until it thickens and add seasoning to taste.

Chestnuts also make a fantastic soup. Boil one quart of peeled and blanched chestnuts in three pints of salted water until they’re very soft; strain through a sieve and mix in two tablespoons of cream, seasoning to taste. If it’s too thick, add water.[29]

The oyster plant is used for this delicious dish—commonly known as salsify. Peel the vegetable and cut it into small pieces with a silver knife (a steel knife would darken the oyster plant). Cook in just enough water to prevent burning, and when it's tender, press it through a colander and return it to the cooking water. Add three cups of hot milk that has been thickened with a bit of butter and flour mixed together, and season with salt and white pepper. You can also add some chopped parsley before serving. Using ½ cup of cream instead of just milk significantly enhances the flavor.

Clean the oysters by pouring ¾ cup of cold water over them. Drain and save the liquid, then add the oysters, chopped a bit, and heat slowly until it boils. Let it simmer for 20 minutes, then strain.

Scald milk with onion and mace. Make a white sauce and add oyster liquid. Just before serving, mix in lightly beaten egg yolks.[30]

Soak 1½ pints of split peas overnight; the next day, add 2¼ quarts of water and the finely chopped vegetables; also add the sugar, salt, and pepper, and cook slowly for three hours; then mash it through a sieve. If it reduces too much, add a bit of water. After passing it through the sieve, put it on the stove and add hot milk and cream. If it’s not thin enough, add more milk.

Stock can be used if it's available.[31]

One pint of black beans soaked overnight in 3 quarts of water.

In the morning, drain the water and add 3 fresh quarts. Let it simmer for 4 hours. When it's done, there should be 1 quart left. Add 1 quart of beef stock, 4 whole cloves, 4 whole allspice, 1 stalk of celery, 1 good-sized onion, 1 small carrot, and 1 small turnip, all finely chopped and sautéed in a little butter.

Add 1 tablespoon of flour, season with salt and pepper, and pass it through a fine sieve.

Serve with slices of lemon and egg balls.

One quart of thinly sliced carrots, one head of celery, and three or four quarts of water; boil for two and a half hours. Then add half a cup of rice and boil for another hour. Season with salt and pepper and a small cup of cream.[32]

Put veal in a stewing pan and let it cook until it's completely done. Now chop the meat and mix in cheese, flour, salt, and pepper if needed, then shape it into small balls about the size of a marble. While you're preparing these, add macaroni and cook until it's tender. Now add the meatballs.

If it's too thick, add a little water. Lightly beat the eggs and add them while boiling.[34]

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Make a batter using four tablespoons of sifted flour, one tablespoon of olive oil or melted butter, two well-beaten egg whites, half a teaspoon of salt, and enough warm water to create a batter that drops easily. Lightly sprinkle the oysters with salt and white pepper or paprika. Dip them in the batter and fry until golden brown.

Drain and serve on a hot plate, with slices of lemon arranged around them.[37]

When cooked, mix in the yolk of an egg.

Pick apart 1 can of lobster, juice of 1 onion, juice of 1 lemon, finely chopped stalk of celery, paprika, and finely chopped sweet peppers. Mix everything together and serve in ramekins. Serve very hot. Serves 12 people.

Mix thoroughly and shape into croquettes. Dip in egg and cracker crumbs, then fry in deep oil.[38]

[39]

Wash and scrape the fish. Soak it overnight, changing the water before bed to lukewarm and again early in the morning to almost boiling hot. Keep this hot for an hour by placing the container with the soaking fish on the side of the stove. Next, wash in cold water with a stiff brush or rough cloth, wipe it completely dry, rub all over again with salad oil and vinegar or lemon juice, and let it sit in this mixture for fifteen minutes before broiling. Serve on a hot dish with a blend of butter, lemon juice, and chopped parsley.[40]

[41]

Chop Suey is made with chopped meat and the gizzards of ducks or chickens, 1 cup of chopped celery, and ½ cup of shredded almonds.

Mix with the following sauce: 1 tablespoon butter and 1 teaspoon arrowroot stirred into 1 cup of broth. Add 1 teaspoon Worcestershire sauce and simmer everything for twenty minutes.

Wash, clean, and finely chop a veal kidney. Sauté onion in butter until it’s light brown, then add the kidney, tomatoes, mushrooms, parsley, potatoes, seasoning, and water. Cook until everything is tender.

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First, fry the meat, then transfer it to a platter. Begin the gravy by frying the onions until they're nicely browned; then add flour and brown it. Drain the tomatoes and fry them; add the rest of the ingredients. Place the meat into this mixture and let it cook slowly for five to six hours.[44]

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Have the meat ground as fine as possible. Then mix it thoroughly with the herbs, 1 egg, pepper, salt, ½ cup of stock, and ½ cup of breadcrumbs.

Form a loaf and brush the top and sides with the second egg. Now, sprinkle the remaining ¼ cup of crumbs over the moistened loaf.

Place in a baking pan with ½ cup of broth and bake in a moderate oven for three hours, basting very frequently, and adding water if the broth is used up.[48]

Take two young ducks, wash and dry them thoroughly; rub the outside with salt and pepper—place them in a roasting pan, breast side down. Cut a medium-sized onion in half and also cut an apple in half (do not peel). Arrange these around the ducks and add about one and a half pints of hot water. Cover with the lid of the roasting pan and cook in a medium-hot oven.

In an hour, turn the ducks on their backs and add a teaspoon of tart jelly. Leave the lid off and baste frequently.

In another hour, the ducks will be ready to serve. Drain the fat from the pan. Create a thickening for the gravy (without taking out the onion or apple).

For the filling, take a stale loaf of bread, cut off the crust, and crumble the bread into crumbs. Melt a little butter (about one tablespoon) and add it to the crumbs. Season with salt and pepper to taste, and add as much parsley as you like. Mix well and use it to stuff the ducks.[49]

Sauté the veal briefly in butter or lard without letting it brown. Sprinkle with flour and add water to create a white sauce. Incorporate any leftover gravy you might have, or 2 or 3 bouillon cubes along with the onions, and let it cook for about 45 minutes on low heat. Just before serving, mix in egg yolks combined with cream.

Cook for a moment, sprinkle with chopped parsley, and serve. [50]

Cut very thin slices from raw roast beef. Spread with a dressing made of grated bread crumbs, a beaten egg, and season to taste. Roll it up and place everything on a long skewer, then brown in a little hot butter.

Cut up the chicken and cook it in water like you would for stewing, seasoning it to your taste. When it’s almost done, add the mushrooms and cook for a bit longer. Now put a large chunk of butter in a pan, and after washing the rice several times, dry it with a clean towel, then add it to the butter, stirring constantly. Make sure it doesn’t darken. Cook for about ten minutes and then take it off the heat. Get a baking dish and put the rice at the bottom. Sprinkle a generous amount of parmesan cheese on top. Cut the chicken into pieces and remove all the bones, then pour it over the rice and cook until it’s dry, adding gravy from time to time.

This can be eaten warm or chilled.[51]

Soak the liver in cold water for an hour, then remove the skin and scrape it before running it through a meat grinder twice; during the second pass, add the suet. Sauté finely chopped onion in two tablespoons of lard; add salt, pepper, and sweet marjoram to taste.

Soak ¼ loaf of bread in cold water, squeeze out the water, and mix the bread with the liver. Then add three well-beaten eggs and enough flour to thicken it. Drop one dumpling with a spoon into one gallon of slightly salted water. If it falls apart, add more flour before cooking the rest of the mixture.

Boil for thirty minutes, and longer if needed. When cooked properly, the center of the dumpling will be white.

Before serving, brown the bread crumbs in butter and sprinkle them over the dumplings.[52]

[53]

Skin rabbits and wash them well in salt water. Cut off the extra skin and use only the backs and hindquarters. Place them in a roasting pan, putting a slice of bacon on each piece of rabbit. Preheat the oven.

Start cooking the rabbits, flipping the bacon so it browns; once browned, lower the heat to cook slowly. Pour half of the cream in at the start and baste frequently. When it's halfway done, add the rest of the cream and cook for 1½ hours.

If you don't have sour cream, mix in 1 tablespoon of vinegar with sweet cream. The cream creates a tasty sauce.

Soak tripe overnight in salt water. Boil the meat and tripe for four to six hours.[54]

Soak and scald a pair of sweetbreads, cut them into small pieces; take the juice from three dozen large oysters; add it to the sweetbreads along with 3 tablespoons of gravy from the roast beef and ¼ lb. of butter chopped and rolled in flour; cook until the sweetbreads are tender; add the oysters; cook for 5 minutes; add ¾ cup of cream; serve with or without toast.

Cook the onion and bacon, then add salt and pepper. Pour in ½ pint of water mixed with ½ teaspoon of beef extract. Add the meat and cook it slowly for an hour. Then stir in cream and paprika to taste, and let it simmer for two hours. Toss in a few small potatoes.[55]

Clean and chop the chicken, then cover it with water. Add a couple of sprigs of parsley, one bay leaf, and a small onion. When the chicken is almost cooked, season with salt and pepper to taste.

When the chicken is done, place it on a dish or platter and add half a cup of cream to the gravy. Thicken it with a little blended flour and strain it over the chicken.

Prepare the same way as for stewed chicken. Once done, take the chicken off the bones; then boil enough potatoes for the family. Line a deep baking dish or a deep pan with a good, rich crust. Sprinkle flour on the bottom.

Lay down a layer of chicken; then add potatoes, sprinkling a little salt and pepper; next, cut thin strips of dough and lay them on top; followed by another layer of chicken; then a layer of potatoes, repeating until you reach the top of the pan; pour the gravy over all the chicken, cover everything with a crust, and bake until it's fully cooked and nicely browned.

Make small holes in the dough to let the steam escape.[56]

(Unless you wear sunglasses you can't succeed at Anti's Favorite Hash.)

A bit of sarcasm will add a nice kick, and a random comment should be thrown in at the end as if it were an accident.

Stir everything together with a sharp knife because some of the bits will be challenging.

[57]

Boil 2 or 3 pieces of chicken giblets (about 1 pound) until they're really tender, drain them, remove any bones and cartilage, and set aside.

Boil one cup of rice in one quart of water for fifteen minutes. Drain it, then place it in a double boiler with the broth from the giblets and let it boil for one hour. Brown 1 tablespoon of flour in 1 tablespoon of butter and 1 teaspoon of sugar, then add 1 chopped onion and boiling water until it’s smooth and creamy. Next, add some chopped pickles or olives, salt, pepper, a teaspoon of vinegar, and finally the giblets. Cover and let it simmer for twenty minutes. Serve the rice in a serving dish with the giblets in the center. You can garnish it with tomato sauce, creamed mushrooms, or pimentos.[58]

Take two pounds of spring lamb and lightly braise it with a walnut-sized amount of butter. Add 3 cups of boiling water, 3 onions, salt, and pepper, then let it simmer slowly for half an hour. After that, add six peeled raw potatoes and a small head of young cabbage (cut into eighths), cover it tightly, and let it cook at a slow boil for at least an hour. You can make this on the stove, in the oven, or in a fireless cooker.

The taste of this dish can be changed by adding two or three tomatoes.[59]

Clean the squab and dry it well. Chop the eggs finely, then mix in parsley, parmesan cheese, and seasoning. Next, stuff each squab with this mixture, adding a small piece of butter inside each bird before sewing it up.

Place in a baking pan with a chunk of butter and brown nicely on all sides. Now add a little water, cover, and cook slowly until fully cooked. While they're cooking, add some small onions and potato balls to the gravy.[60]

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Take a good calf liver. Clean it well and cut it into thick slices. Season with salt and pepper. Fry in hot oil and drain.

Chop two tablespoons of parsley finely. Melt two tablespoons of butter, add the parsley, and pour it over the liver immediately before serving.

Grind the meat twice. Boil the onion with the cream and strain out the onion. Let it cool and pour it over the crumbs. Add parsley and butter, and mix until stiff. Now add the seasoning.

Mix everything together by adding the meat. If it’s too thick, add a little milk and shape into croquettes, then place them in the fridge.

When you dip in beaten egg and then coat with crackers or bread crumbs, fry in hot oil.[64]

Although many people are trying to cut down on meat in their diets due to its rising cost, those who do hard labor need to replace it with something that provides the key nutrients found in meat, like protein and fats. Without these essential food elements, the body won’t be able to keep up with the demands placed on it because of decreased energy from lack of nutrition. Scientific studies have shown that nuts offer more nutritional value per pound than almost any other food product available. For instance, spending ten cents on peanuts at seven cents a pound provides more than twice the protein and six times more energy than the same amount of money spent on a porterhouse steak at twenty-five cents a pound.

One reason why people have only recently recognized the nutritional value of nuts is their reputation for being hard to digest. The discomfort from eating them often comes from not chewing them enough and eating them when they are not really needed, like after a big meal or late at night. Instead, since they are so nutrient-dense, they should be a regular part of your diet rather than just an addition to an already heavy meal, says the Philadelphia Ledger. They should be paired with more filling carbohydrate foods, such as vegetables, fruits, bread, and crackers. Eating too many concentrated nutrients can lead to digestive problems because some bulk is necessary for proper digestion.[65]

Mix rice, chopped nuts, and cracker crumbs; then add a well-beaten egg, milk, salt, and pepper.

Turn into a buttered bread pan; pour butter over it, cover, and bake in a moderate oven for 1 hour.

Put it on a hot platter and pour this sauce around it:

Cook 3 tablespoons of butter with a slice of onion and a few pimentos, stirring constantly. Add 3 tablespoons of flour; stir, then gradually pour in 1½ cups of milk.

Harvest and variety.[66]

[67]

Nut hash is a great breakfast dish. Finely chop some cold boiled potatoes and any other vegetables you have on hand, then put them in a buttered frying pan. Heat them quickly and thoroughly, adding salt to taste. Just before taking it off the heat, stir in a generous spoonful of peanut meal for each person being served. To make the meal at home, get raw nuts, shell them, and put them in the oven just long enough to loosen the brown skin. Rub off the skins and grind the nuts until they make a meal rather than an oily mixture. Store this in glass jars and keep it in a cool place; it will stay good for weeks. You can also use it to thicken soups or sauces, or add it in small amounts to breakfast muffins and pancakes.

Potato soup, cream of pea, corn or asparagus, and bean soup can be made using regular recipes, leaving out the butter and flour and adding four tablespoons of peanut meal.[68]

Nut turkey for Thanksgiving instead of the national bird is made by mixing one quart of sifted dry bread crumbs with one pint of chopped English walnuts—any other type of nuts will work—and one cup of peanuts, simply washed and dried. Add a level teaspoon of sage, two teaspoons of salt, a tablespoon of chopped parsley, two raw eggs (not beaten), and enough water to hold everything together. Then shape it like a turkey, using pieces of macaroni to form the leg bones. Brush with a little butter and bake for an hour in a slow oven, serving it with drawn butter sauce.

A nut and cheese roast for dinner includes the same components as meat. Sauté two tablespoons of chopped onion in a tablespoon of butter and a little water until it's soft, then combine it with one cup each of grated cheese, chopped English walnuts, and breadcrumbs, adding salt and pepper to taste, along with the juice of half a lemon. Add enough of the water used to cook the onion to moisten the mixture; place it into a shallow baking dish and bake in the oven until browned.

Hickory nut loaf is another dish that can replace meat at dinner. Mix two cups of rolled oats, one cup each of celery and milk, two cups of bread crumbs, and two eggs. Season and shape the mixture, then bake for 20 minutes. Serve it with a gravy made like other gravies, adding a teaspoon of rolled nuts. [69]

On a chilly winter morning, a plate of nut scrapple is really appealing and just as nutritious as the pork version. To prepare it, take two cups of cornmeal, one cup of hominy, and a tablespoon of salt, and cook in a double boiler with just enough boiling water until it reaches a frying consistency. While it's still hot, add two cups of chopped nut meats; then pour it into a buttered pan and use it like any other scrapple.

Peanut omelet is a tasty way to serve nuts. Start by making a cream sauce with one tablespoon of butter, two tablespoons of flour, and three-quarters of a cup of milk, adding the milk slowly. Remove it from the heat, season it, then stir in three-quarters of a cup of ground peanuts, and pour the mixture over the lightly beaten yolks of three eggs. Gently fold in the stiffly beaten egg whites, pour it into a hot baking dish, and bake for 20 minutes.[70]

1½ cups of walnut halves will work. ¼ lb. of the halves is 1½ cups. A ¼ lb. of the halves equals ½ lb. in the shells, and you save the effort of shelling them.

Melt butter and pour it over the mixture, add salt, then add just enough milk to moisten it so that it holds the shape of a loaf. If you use too little milk, the loaf will fall apart; too much milk will make it mushy. Chop the walnuts very finely. Bake for 20 to 30 minutes in a buttered bread pan or baking dish. A small slice goes a long way since it's solid and rich. Serve with hot tomato sauce.

This makes a tasty lunch dish, served with peas and a nice salad.[71]

Oatmeal nut loaf can be served cold as a meat substitute for Sunday night tea. Put two cups of water in a saucepan; once it’s boiling, add a cup of oatmeal and stir until it thickens. Then mix in a cup of peanuts that have been ground twice, two tablespoons of salt, half a teaspoon of butter, and pack it into a tin bucket with a tight-fitting lid. Steam for two hours, then slice when cold. It will stay fresh for several days if kept in the covered tin in a cool place. A tasty sandwich filling can be made by mixing chopped raisins and nuts with a bit of orange or lemon juice. Cooked prunes can be used instead of raisins.[72]

[74]

[75]

Wash and peel the potatoes and cut them into any shape you like. Drain them well. Fry in hot oil until nicely browned, then drain on paper towels. Season to taste and serve.

Cut cold boiled potatoes into cubes and make a creamy dressing. Grease the baking dish, add a layer of potatoes, then a layer of the dressing, and sprinkle a little parmesan cheese on top; then add another layer of potatoes followed by a layer of dressing and more cheese. Place in the oven and let them brown.

Peel sweet or white potatoes and boil them like you would for mashed potatoes. Once they're cooked and mashed, add a decent amount of butter and season well; mix in a bit of hot milk, shape them into croquettes, and dip them in beaten egg, then coat them in bread or cracker crumbs. Fry in hot oil. Serve with parsley on top.[76]

Cook potatoes with chopped onion. Drain and add finely chopped pimentos. Pour white sauce over; stir in cheese; bake in a moderately hot oven.

Boil some sweet potatoes and ripe chestnuts separately, adding a little sugar to the water for the chestnuts.

Mash everything together thoroughly and mix in some cream and butter, beating it until it's light. Then put it in the oven for a minute or two to brown.[77]

Cut cold boiled potatoes into small, even cubes. Put two large spoonfuls of butter in a frying pan and sauté two sliced onions in it for three minutes. Use a slotted spoon to take out the onions and add the potatoes to the sizzling butter. Toss and turn them with a fork so the cubes don’t brown. Once they're hot, add a teaspoon of finely chopped parsley and cook for another minute. Remove the potatoes from the pan with a slotted spoon so the excess fat drains off. Serve very hot.

Wash medium-sized potatoes. Bake them and slice off the tops with a sharp knife, then use a teaspoon to scoop out the insides of each potato. Place this in a bowl with two ounces of butter, the yolks of two eggs, salt to taste, pepper, and sugar.[78]

To be served with German Pot Roast or Beef à la mode.

Mix eggs with grated raw potatoes, add bread crumbs and butter, then grated boiled potatoes and salt. Use your hands to mix in flour while shaping the mixture into dumplings the size of large eggs. Drop them directly into boiling salted water.

Boil for twenty minutes, drain, place on a platter, and sprinkle with fried chopped onions and bread crumbs browned in butter.

Peel and grate 8 large potatoes and one onion, then mix them right away with two or three eggs (before the potatoes have a chance to brown). Heat a skillet until it’s very hot and add plenty of hot oil.

Drop the mixture into flat cakes about 3 inches in diameter, fry until crisp and brown on one side, then flip and fry the other side. Serve immediately with apple sauce or any kind of stewed fruit.[79]

Boil the sausages for ten minutes, then remove the skin and chop them finely. Hollow out your tomatoes, using about ½ cup of the solid parts, and chop them finely. Mix everything together thoroughly and then fill the tomato shells. Place a large tablespoon of butter in a baking pan and bake for about 20 minutes in a hot oven.

Green peppers and sausages can be left out if you'd like.

This stuffed tomato served with bread and butter can be used as a first course instead of broth and can also serve as a meat substitute.[80]

[81]

Fry 1 onion in ham or bacon; add 1 cup of tomatoes, 1 sprig of thyme, 1 clove of garlic, and parsley. Add beans and 1 cup of water. Cook for 1½ hours.

Cut the beans lengthwise into very thin slices. Put butter and bacon grease in a saucepan. Chop the onion and let it fry until it's light brown. Then, wash the beans and add them to the fat. Add chopped garlic and tomatoes, a little thyme, a pinch of salt, and a bit of water. Cook.[82]

1 large or 2 small eggplants; 2 cucumbers; 4 onions; 6 tomatoes; 1 green pepper.

Peel and chop all the vegetables separately. Sauté the sliced onions in a teaspoon of lard. Add the tomatoes, crushing them and stirring until they're very soft. Then, add half a teaspoon of salt, followed by the cucumber, eggplant, and green pepper, stirring over high heat for ten minutes. Then, reduce the heat and let it simmer for three hours.

If the vegetables are fresh and tender, you don’t need anything else. But if they’re a bit dry, add a cup of stock.

Cold barbouillade is great to spread on bread for sandwiches.

Barbouillade is typically served hot with rice cooked Creole-style.[83]

Wash one cup of rice thoroughly; boil it for twenty minutes in three quarts of boiling water; drain and shake well, pour cold water over the rice to separate the grains, and place it in the oven for a few minutes to keep it warm.

Wash thoroughly, then toss into cold water and bring to a boil; then add ¼ teaspoon of baking soda and boil for 5 minutes. Pour into a colander, let cold water run over it, drain well, squeezing out excess water with a spoon, then chop very finely; add creamed butter, salt, and pepper.

Heat again thoroughly, then serve with sliced hard-boiled eggs on top.[84]

Boil spaghetti for twenty-five minutes in salted water, then drain and rinse it with cold water to separate the strands.

While the spaghetti is boiling, make the sauce like this: Put the butter in the skillet, and when it's hot, add the onion and let it brown. Then add the tomatoes, meat, water, salt, pepper, and sugar, and cook thoroughly for an hour and a half. After that, mix flour with a little water, and thicken it to the consistency of cream; strain it.

Take a baking dish and layer in some spaghetti, then add a layer of sauce, and sprinkle cheese on top. Keep going until the pan is full, making sure the cheese is on the top.

Bake for thirty minutes in a moderate oven.[85]

Soak beans overnight in lukewarm water with soda. In the morning, drain the water and rinse them with cold water. Now, place salt pork at the bottom of the bean pot and layer the beans on top, sprinkling with pepper and salt. When it's nearly full, add slices of bacon on top.

Now mix mustard with vinegar, then add molasses and ketchup, and pour it over the beans, filling up to the top with lukewarm water. Bake in a low oven for at least six hours, longer if needed.[86]

[87]

Put butter in a pan and let it melt, then add onions and cook until they’re light brown, not dark. Next, add the meat and cook it slowly. After that, stir in sugar, seasoning, and tomatoes, and as it cooks down, add 1 cup of water. Let it simmer for three hours or longer, adding more water as needed. It will turn a dark color, almost mahogany, as it nears completion. When it’s almost done, cook macaroni in a large pot of boiling salted water for about twenty minutes. Don’t let it cook all the way through. Once it's done, drain the water. Now take a baking dish and place a layer of macaroni at the bottom, followed by a layer of parmesan cheese, then a layer of the tomato and meat sauce, then another layer of cheese. Repeat the layers with macaroni, cheese, sauce, etc., until you reach the top. Finish with a generous layer of sauce and cheese, and bake it in a medium oven for about half an hour, making sure it’s not too hot.

How much water to add depends on the cook. Sometimes it boils faster. The sauce shouldn’t be too thin.[88]

To serve with Macaroni Italienne, the following is really great.

Have the butcher cut a 2-pound round steak as thin as possible and prepare it this way:

Grate the bread, and finely chop the anchovies and parsley. Mix everything with seasoning and cheese, then spread it on the steak. Now place the hard-boiled eggs, peeled and left whole, on top of the breadcrumb mixture. Arrange them evenly spaced apart, then roll it up and secure it with skewers or string. Put this into the pot with the tomato and meat sauce and let it cook until the sauce is done, at which point the meat roll will also be ready to serve. Transfer the roll to a plate and slice it.

This, along with a light salad, is enough for dinner.[89]

Cook a cup of rice in boiling salted water until it's nearly done. Drain it, mix in a pint of white sauce, pour it into a baking dish, top with slices of cheese, and bake in a moderate oven for twenty minutes.

The white sauce can also be flavored with cheese.

Prepare the rice as mentioned above, and mix it with white sauce; add half a cup of chopped nuts—pecans or hickory nuts are preferred; sprinkle a few chopped nuts over the top, and brown it in a hot oven.

[90]

Boil four large carrots until they're tender; drain and push them through a sieve, then add one cup of thick white sauce, mix well, and season to taste. Once cooled, shape into croquettes and fry them like you would any other croquettes.

Two soup plates of grated potatoes that were boiled in their skins the day before. Add four tablespoons of flour or bread crumbs, a pinch of nutmeg and salt, half a cup of melted butter, the yolks of four eggs, and one cup of croutons (fried bread in butter, cut into small cubes).

Mix everything together, then add the beaten egg whites. Stir well and shape into balls, then boil in salted water for about fifteen to twenty minutes. Serve topped with small squares of bacon.

To be served with stewed dried fruits cooked together—prunes, apricots, apples.

[91]

To replace the roast on a meatless menu, try this:

Soak and boil half a pint of dried beans to make a pint of pulp, passing it through a colander to remove the skins. Take a small can of tomato soup and add to it a pint of ground nuts, two raw eggs, half a cup of browned flour, one small minced onion, and a tablespoon of minced parsley. Season to taste with sage, sweet marjoram, celery salt, pepper, and paprika, and mix everything well, stirring in half a cup of milk. Pour into a well-greased baking dish and bake for 20 minutes in a hot oven. Serve hot on a flat dish like you would a roast, with brown gravy or tomato sauce.[94]

[95]

Hot savory dishes and cold salads are always a great recommendation—here are some tips to keep in mind.

A hot savory dish and a cold salad are a great combination for a summer lunch, and the savory is a handy way to use up leftover scraps of meat, fish, and so on.

The base of a savory is usually a triangle or a finger of buttered brown bread toast, or fried bread, pastry, or biscuit. The filling can be changed endlessly, and how it's arranged relies on the materials you have.

Here are some suggestions for using materials that are common in every household.[96]

Half an ounce of butter, two ounces of grated cheese, one tablespoon of tomato; paprika. Melt the butter and add the tomato (either canned or fresh stewed), then the grated cheese; sprinkle with paprika and heat on the stove. Cut the bread into rounds or small squares, fry, and pour the hot tomato mixture over each slice.

Chop some leftover boiled ham very finely. Heat it in a pan with a bit of butter. Add a dash of pepper and paprika. When it’s really hot, pile it onto hot buttered toast. You can use any leftover bits of fish or meat in the same way, and they make an excellent savory dish to serve with a green salad.[97]

Butter slices of bread and sprinkle a mix of grated cheese and paprika on top. Place them in a pan and put the pan in the oven, leaving it there until the bread is browned and the cheese is melted. Serve hot.

Sardines, one hard-boiled egg, brown bread, parsley. Cut the brown bread into strips and butter them. Remove the skin and bones from the sardines and place one fish on each piece of bread. Chop the egg white into small pieces and push the yolk through a strainer. Finely chop the parsley and garnish each sardine with layers of the egg white, yolk, and chopped parsley. Season with salt and pepper.[98]

These make a heartier dish and are tasty when paired with a celery salad: six oysters, six slices of bacon, fried bread, and seasoning. Thin strips of bacon that can be bought already sliced work best for this. Season the oysters with salt and pepper, then wrap each one in a slice of bacon, securing it with a toothpick. Place each oyster on a piece of toast or fried bread and bake in the oven for about five minutes. Serve hot and sprinkle with pepper.

Fry a quarter pound of salt pork until crispy. Add a medium-sized onion, minced finely and browned, into the pan with it. Combine all this with three cups of boiled rice; mix in two seeded and chopped green peppers, and a cup of tomato sauce. Season everything to taste with salt and pepper, then transfer it to a buttered baking dish. Sprinkle with fine breadcrumbs and some small pieces of butter. Brown.[99]

A really tasty spread is made with Roquefort cheese, about the size of a walnut, mixed with an equal amount of butter, moistened with sherry (you can use lemon juice if you don’t have sherry), and seasoned with salt, pepper, celery salt, and paprika. Then, it's packed into the grooves of a dozen thin, tender celery sticks. This makes a great starter for a dinner featuring roast duck.

[100]

[101]

Two cups of sifted white flour, two cups of graham or whole wheat flour (sifted if desired), half a cup of New Orleans molasses, a pinch of salt, two cups of milk or water, one cup of finely chopped walnuts, one teaspoon of baking soda dissolved in milk, and about two tablespoons of melted butter. Let it rise for 20 minutes. Bake for about one hour in a moderate oven.[102]

Bake until fully cooked.

[103]

Dr. Wiley encourages housewives to grind their own wheat flour and cornmeal, using a coffee grinder for the task. The smoothness of the flour is determined by how often it's ground.

The enhancement in taste and freshness of cakes, breads, and porridge made from home-ground wheat and corn will definitely be a game changer.

[105]

Take an iron kettle, add two quarts of water with one tablespoon of salt. Heat it up and just before it boils, slowly pour in your cornmeal while stirring continuously until it becomes very thick. Put the lid on and let it boil for an hour or more. Turn it out into a pan and keep it warm. Later, this can be turned out onto a platter for serving at the table.

Cut it into pieces about an inch wide for each plate, and then add the following sauce with a teaspoon of Parmesan cheese on each piece.

Brown a good-sized onion in two tablespoons of butter, add ½ clove of garlic, about 5 pieces of dried mushrooms that have been well soaked in water (use the soaking water too), dissolve a little beef extract, and pour this into the mix with a little more water, salt, and some paprika—a pinch of sugar and ¹/₃ teaspoon vinegar.

A bit of flour to create a tasty gravy. This makes it really enjoyable.

It takes about ten minutes to cook.

Serve in a gravy bowl—put a spoonful on each piece of polenta. Just add the grated cheese, and that's all you need for a complete meal. Applesauce should be served with this dish.[106]

Mix the dry ingredients together. Bake in a fairly hot oven.

Let it rise for 30 minutes. Bake for one hour.[107]

Sift together all the dry ingredients—sugar, flour, cornmeal, salt, and baking powder.

Beat the yolks and mix in the milk, then stir into the dry ingredients. Next, beat the egg whites until stiff and fold them in. Finally, stir in the melted butter. Bake in greased pans for about twenty to thirty minutes.[108]

Bake for 1 hour and 15 minutes in a moderate oven. Stir in the dissolved baking soda at the end, mixing well. This makes 2 small loaves.

Pour a little boiling water over 1 quart of meal to scald it. Add a little salt and stir in the yolks of 3 eggs, 1 cup of milk, 1 tablespoon of lard, and melted butter. Finally, add the beaten egg whites.

Bake in a medium oven until fully cooked—about an hour.[109]

Beat the eggs until they're light and fluffy; then slowly mix in the milk, flour, and salt; add in the melted butter.

Pour into the waffle maker and cook immediately.

Grease the pans well and don’t pour in too much batter.

Two cups of flour, two heaping teaspoons of baking powder, half a teaspoon of salt, and one cup of sweet milk. Stir and drop in small spoonfuls into plenty of water where meat is boiling. Boil uncovered for fifteen minutes, then cover and boil for ten minutes longer. These are great with either beef or chicken.[110]

[111]

Beat the eggs until they're light; melt the butter in the milk; then add a bit of flour and some more milk until everything is mixed together; next, add the yeast before all the milk and flour are combined.

Make rolls and bake them in a pan.

This should be prepared at night and left to rise, then baked the next morning.

Mix at night and in the morning drop from the spoon into the pan. Bake in a hot oven.[112]

Dissolve baking soda in a couple of teaspoons of hot water.

Bake in a low oven and let it cool in the pan.[113]

Bake in gem pans. Significantly enhanced by adding nuts and raisins.

Beat 2 eggs until they’re light, then mix in ½ cup of sugar, ½ cup of molasses, ¾ cup of thick sour cream, the grated zest of ½ lemon, 1 saltspoon of salt, 1 teaspoon of cinnamon, 1 tablespoon of ginger, and finally, add 2 cups of well-sifted flour combined with 1½ teaspoons of baking soda (level).

Bake in gem pans. If you want, add nuts and raisins to enhance the flavor.[114]

A little bit of hot water with dissolved soda.

Put flour in a bowl, and mix in butter and dry ingredients. Then, add baking soda and water; pour in molasses, and knead into a smooth dough. Roll it out very thin and cut into rectangles. Bake for about 15 minutes.

[115]

Beat the eggs until frothy, add the rice and flour, cook on a hot griddle that's been greased with butter—serve with sugar and cinnamon.

Great for someone with indigestion.

A great breakfast toast is made by dipping slices of bread in a pint of milk mixed with a beaten egg and a pinch of salt, then frying it.[116]

Here’s a sour cream filling for cake: Mix equal amounts of thick sour cream, chopped nuts, and raisins. Add a bit of sugar and lemon juice to get the right flavor, and spread it between the layers of cake.

Many types of cookies can be made with sour milk. Here’s a recipe for a good one: Cream half a cup of butter with a cup of sugar, then add a cup of sour milk that has three-quarters of a teaspoon of baking soda dissolved in it, along with two cups (or a bit more) of flour that has been sifted with half a teaspoon of cloves, half a teaspoon of cinnamon, and a teaspoon of salt. Chill the dough before cutting the cookies, and make sure to roll it out thin.

Cornbread can be made with sour milk like this: Sift a cup of cornmeal with half a cup of flour, half a teaspoon of salt, a tablespoon of shortening (rendered chicken fat works well), and then add a cup of [117] sour milk and a beaten egg. Finally, add half a teaspoon of baking soda. It's best to add the baking soda last when you want a light mixture, as it starts to release carbon dioxide, the gas that makes the dough rise, as soon as it gets wet and interacts with the acid in the sour milk.

Graham bread made with sour milk like this is delicious: Sift together one and a half cups of graham flour and one cup of white flour. Add one cup of chopped nuts and one teaspoon of salt. Then stir in half a cup of milk and one and a half cups of sour milk, and finally, add one teaspoon of baking soda. You can sift the baking soda into a bit of the white flour and add it at the end if that’s easier.

[118]

Beat the yolks of four eggs with 1 cup of sugar until creamy, then add 1 tablespoon of mocha extract (Cross and Blackwell's). Beat the egg whites until stiff and fold them in along with ¾ cup of flour and 1 teaspoon of baking powder. Bake in 2 layers in the oven.

¾ pint of cream, whipped well, to which you add 1½ tablespoons of mocha extract. Sweeten to taste. Serve over ice and top with boiled icing flavored with one tablespoon of mocha extract.

Beat everything together and boil until it jellies. For orange cake, use oranges instead of lemons.[119]

Boil until it forms a ball in cold water. Then beat until it's thick enough to spread on the cake. Add vanilla for flavor.

Juice and grated peel of an orange or lemon. Let it come to a boil.[120]

A coffee cup is used for measuring.

Cream the butter and sugar, then stir in the yolks. Beat hard for 5 minutes, add water, then flour, and mix in the tartar—then add the nuts and the beaten egg whites. Bake for 45 minutes if it's a loaf, or 30 minutes if you divide it into two portions or layers.

Boil water and sugar until it forms threads. Pour over the beaten whites of 4 eggs. Beat until it's nearly cold, then add citric acid dissolved in one teaspoon of boiling water, flavor with vanilla, and spread between layers and over the cake.

This stays fresh for a long time in a locked closet.[121]

Cream the butter and mix in the sugar. Separate the eggs, beat them, and then add them to the mixture. Finally, add flour for rolling.

Grate the coconut, cream the butter and sugar together; beat the eggs until they're very light and fluffy; mix everything together well and bake in very thin pie crusts. This recipe will make four large tarts.[122]

[123]

About six o'clock in the evening, soak a cake of yeast in a little lukewarm water, then make a sponge with some flour, water, and yeast. Let it rise until fluffy, for about an hour.

Melt butter, lard, and cream with sugar and salt; add lukewarm milk and some flour, then stir in sponge and gradually add more flour until it's stiff, but not as stiff as bread dough. Don't knead, just thicken.

Let it rise until morning, then just place it in square or round cake pans about one and a half inches thick. Don't roll it, just shape it with your hands and let it rise for about an hour.

Cover with small chunks of butter, then sprinkle with sugar and cinnamon and bake for twenty minutes. You can also place thin slices of apples on top, as well as peaches or blanched and chopped almonds.

This is the real German cinnamon cake, and it's fantastic.[124]

Boil raisins in 1½ cups of water for twenty minutes.

Mix shortening, sugar, lemon zest, eggs, and spices, then add one cup of flour followed by the drained but still hot raisins. Next, add the other two cups of flour and ½ cup of the water in which the raisins were boiled, to which you should add 1 teaspoon of baking soda.

Bake in gem pans in a moderate oven. This makes 30 cakes that can be frosted with white or chocolate icing.

Bake for 20 to 30 minutes, depending on your oven.[125]

Follow Solomon's advice for raising good boys, and you'll have a great outcome.

[126]

[127]

Soak the yeast in a bit of warm water and some of the milk for 10 minutes, then make a sponge and let it sit for about 1 hour (before breakfast); cream the butter; add sugar and mix thoroughly; beat the 4 eggs until light and gradually add them to the creamed butter and sugar; now add the remaining ½ pint of milk.

Beat well and add the raisins, tossing them in a bit of flour; now add the sponge and mix everything thoroughly for 30 minutes until it drops from the spoon, a little thicker than a sweet cake.

Grease your pan with butter and place the split almonds along the sides of the pan. Bake for about an hour.

This makes 2 small cakes or one large one. Very fine German Coffee Cake. You should use a pan with a tube in the center.[128]

Add sugar gradually and beaten egg yolks until thick, then add lemon-flavored extract. Mix and sift flour and baking powder, then add them alternately with milk to the first mixture.

Make it in two layers, and when you’re ready to serve, put grated pineapple on each layer of the cake. Whip half a pint of cream, sweeten it to taste, and pour it over the pineapples.

(Bananas can be used instead of pineapples).[129]

Add ginger to taste—about 4 teaspoons, and also lemon extract or grated rind and juice if you like.

Put flour, sugar, and butter in a bowl and mix them together well. Make a hole in the center and pour in the molasses mixed with the baking soda. Stir everything together, then take enough to roll out; cut into shapes, place them on a pan, and bake in a very low oven.

These last a long time, especially in a stone crock. This recipe yields a good amount if you use a small cutter.[130]

Cream the butter and sugar until it's as smooth as possible. Add ¼ of the flour and mix well. Beat the eggs until frothy. Add a few tablespoons at a time, mixing thoroughly after each addition of egg. Once all the eggs are in, add the rest of the flour and flavoring and mix.

Bake in a low oven for one and a half hours.

Hints:—The secret to a great pound cake is in the mixing; you need to beat it a lot.

Half the recipe is enough to serve fifteen people comfortably.

A lighter yellow cake can be made by replacing every yolk you throw away with the whites of two eggs.

In the complete recipe, no more than four egg yolks should be thrown away.

A small amount of lemon mixed with vanilla or almond enhances the cake's flavor.

Bake, if you can, in a vintage tube pan.[131]

Mix eggs, sugar, and butter; add sour milk or buttermilk with dissolved baking soda. Then stir in flour with baking powder added.

Don't roll it too thin.

Have lard boiling when you drop in the doughnuts. A slice of raw potato in the lard will prevent the lard taste.

[132]

[133]

Dissolve the soda in boiling water and pour it over the chocolate, then let it cool. Cream the butter and sugar together, add the eggs and other ingredients. Bake in layers.[134]

This makes two decent-sized cakes or four layers.

Cream the sugar and butter together. Add the well-beaten yolks, then the egg whites, followed by the flour that’s been sifted with the baking powder. Mix until smooth, then add the milk and dates. Mix thoroughly and bake for 45 minutes in a steady, moderate oven.[135]

Instead of the soda and cream of tartar, you can use 3 teaspoons of baking powder.[136]

Bake at a low temperature.[137]

One big cup of chopped hickory nuts and sprinkle a little salt and flour with them. This makes two layers.

Bake in a slow oven on the bottom of a pan. This makes 20 cakes.[138]

[139]

Cream the butter, then add sugar and eggs. Next, mix in the vanilla and baking powder, and once those are well combined, stir in the oats. The mixture should create a thick batter, and you can add more oats if the batter isn't thick enough.

Mold into small cakes using a teaspoon and bake in greased pans two inches apart for ten minutes.

Arrange marshmallows on thin, unsweetened round crackers. Make a deep indentation in the center of each marshmallow, and into each indentation drop ¼ teaspoon of butter. Bake until the marshmallows spread and almost cover the crackers. Once you take them out of the oven, press half a candied cherry into each indentation.

These are great with afternoon tea.[140]

Bake in a low oven.

Cream 1/4 cup of butter with 3/4 cup of sugar and 1 egg; then add 1 cup of milk and 2 1/2 cups of flour that has 2 teaspoons of baking powder sifted in. Mix until smooth, then stir in as many raisins as you like and pour the mixture into two pie tins. When the top starts to crust, brush it with melted butter and sprinkle with sugar and cinnamon. Bake until golden brown.[141]

One pound of granulated sugar, three-quarters of a pound of butter, one pound of flour, one pound of blanched and split almonds, and three eggs. Cream the butter and sugar until very light, then add the yolks of the three eggs and the whites of two. Mix in the flour; roll it out on a surface and cut into oblong or diamond shapes. Beat the white of the remaining egg and bake.

Milk enough to make a firm dough. Roll it out very thin, cut it into shapes, and brush the tops with a mixture of beaten egg and milk. Place two or three blanched almonds on each tart and sprinkle with cinnamon and sugar.

Bake in a moderate oven.

[142]

[143]

Drop onto a greased pan and bake.

Dissolve baking soda in a tablespoon of hot water. Add enough flour to create a thick batter, drop in small mounds using a teaspoon, and bake in a low oven.[144]

Cream the sugar and butter together. Add the yolks of the 4 eggs and mix well. Incorporate the juice and zest of the lemon. Then add the flour, into which you've sifted the baking powder. Sift the flour and baking powder twice before adding them to the mixture. Use enough flour to create a very thick batter, add the coconut, and finally, fold in the egg whites that have been beaten to stiff peaks.

Drop onto buttered baking sheets and bake in a moderate oven.

[145]

First, bake a crust like you would for a lemon pie, then make the filling as follows: Mix one tablespoon of cornstarch in a little cold water, and pour one cup of boiling water over it. Add the juice of two grapefruits, the grated rind and juice of one orange, the beaten yolks of two eggs, and the white of one egg, along with a small piece of butter. Put everything in a double boiler and cook until thick, stirring constantly. When it's done, pour it into the crust. Next, beat the white of the second egg with half a cup of sugar until thick, and spread it with a knife over the pie. Put it in the oven and let it brown lightly. Serve cold. This makes a delicious pie.

The yolks of three eggs, one and a half cups of sugar, one cup of cream, two tablespoons of flour, two-thirds of a cup of butter, one teaspoon of spices: cloves, cinnamon, and nutmeg.

Combine the flour and sugar, then blend in the butter until creamy. Stir in the egg yolks, mixing well. Then add cream and spices. Use the egg whites for the frosting.[146]

Scald the milk; beat the eggs; add sugar; pour into the milk while continuously beating, then add 1 tablespoon of cornstarch and 1 rounded tablespoon of flour.

Bake the crust; beat the egg whites; add 1 teaspoon of sugar, then cover with lightly browned coconut; now top with whipped cream and chopped nuts.

One cup of flour, half a cup of lard, half a teaspoon of salt, a quarter cup of ice-cold water, and one teaspoon of baking powder. Mix the salt, baking powder, and flour well, then cut in the lard and add the water. Use as little flour as you can when rolling it out. This creates a light, crisp, flaky, and tasty pie crust.[147]

Mix the crust gently and with care, using no sarcasm, especially with the elite. The elite need to be treated with great caution because they can turn sour quickly if handled harshly.

Sigmund Spaeth, in his "Operatic Cookbook, in Life," provides this recipe for creating the opera "Pagliacci."

Beat a big bass drum with the white from one clown. Then mix in a prologue and roll it out really thin. Fill it with a circus just arriving in town. One sneer, one scowl, and one tragic grin. Bake it in a huge sigh of Carusian size. Result: the most delicious pie from Italy.[148]

Grate the apple; mix in the orange, sugar, butter, and egg yolks. Whip the egg whites and fold them in last. Bake slowly in open shells.

Make a pie crust and line 4 pie pans. Add soda to the molasses and heat thoroughly, then pour in the boiling water. Divide the mixture into the four pans. Mix flour, sugar, and butter together for the crumbs and sprinkle on top of the syrup.

Bake in a medium oven.[149]

Cook until it looks waxy, then take the yolks from 2 eggs along with 1 heaping tablespoon of flour and 1½ cups of milk. Mix everything together until smooth. Add to the ingredients above. Cook until it thickens and add vanilla. Use a baked crust and beat the egg whites until stiff for the topping. Return to the oven for a minute or two.

Handle as little as possible; roll it thin and cut with a 6-inch diameter cutter.

Mix well and cook until you achieve a custard-like consistency, then fill the pastry that has been turned up and shaped into a tart.

[151]
[152]

[153]

[154]

Make the paste, roll it out thin, and line a baking dish; spread the bottom with jam; pour the prepared mixture on top as follows: melt butter, add sugar and flour, and mix well, then add water and fruit juice; finally, add the beaten eggs.

Bake for about 30 minutes. Serve, of course, cold.[155]

Put in a buttered pudding dish and steam for 3 hours.

Select and wash prunes; then soak for 1 hour in cold water, and boil until soft; remove the pits; get the pulp from the pits and add it to the prunes; then add sugar, cinnamon, boiling water, and simmer for ten minutes.

Dilute cornstarch with enough cold water to make it easy to pour; add it to the prune mixture and cook for five minutes. Remove the cinnamon; mold it; then chill and serve with whipped cream[156].

[157]

Mix finely chopped suet, raisins, and sugar, then add flour and baking powder. Add milk and steam for three hours. Serve with sauce.

Put suet through a meat grinder or food chopper with a fine blade. Sift together flour, salt, and baking powder, then rub the suet into the flour thoroughly. Lightly beat the eggs, add milk, and mix into the mixture. Grease the mold and fill it ¾ full, then steam for three hours. This amount makes two good-sized puddings.

It's really good without the eggs and using half the amount. Fill a deep pudding dish or pan with fruit, like apples or peaches, and drop the suet pudding over the fruit by the spoonful. Steam for 1½ hours.[158]

Cream together 2 teaspoons of butter, 1 cup of sugar, 1 egg, ½ cup of milk, ¼ teaspoon of salt, and 1¾ cups of flour. Mix well and add two slightly less than teaspoons of baking powder, then pour the mixture into a shallow, well-buttered pan that has fresh fruit of any kind on the bottom.

Bake in a moderate oven for half an hour. Serve with cream or sauce.

One-half pound of prunes, three tablespoons of powdered sugar, four eggs, and a tiny teaspoon of vanilla. Beat the egg yolks and sugar together until creamy, then add the vanilla and mix it with the prunes. First, the prunes should be stewed, drained, the pits removed, and each prune cut into four pieces. When you're ready to serve, gently fold in the stiffly whipped egg whites, adding a pinch of salt to the whites before whipping.

Turn it into a pudding dish and bake in a moderate oven for 20 minutes. Serve very hot right after it comes out of the oven.[159]

Free the suet from strings and chop it finely. Seed the raisins, chop them finely, and dust with flour. Cream the suet and sugar together; then beat in the yolks once they’re smooth and light. Next, add the milk, then alternate adding flour and breadcrumbs with the beaten egg whites; then stir in the brandy and spice, and finally add the fruit that’s been well dusted with flour. Mix everything thoroughly. Take well-buttered bowls and fill them to the top with the mixture, then steam for five hours. (This pudding will last a long time).

When it’s cold, cover it with cheesecloth and secure it with cord around the edge of the bowl. Steam it again for one hour before serving. Use wine or brandy sauce. When it's on the table, pour a little brandy or rum over the pudding and light it on fire. This really enhances the flavor.[160]

[161]

Cream two tablespoons of butter until smooth, add one tablespoon of lemon juice and a pinch of nutmeg, then mix in enough sifted powdered sugar to create a light, fluffy mixture. Let it firm up a bit before serving.

Score and chop the corn finely, scraping the last bits off the cob. Add the butter to the hot rice. First, mix the rice and corn together well, then stir in the custard.

Salt, cinnamon, lard, and nutmeg to taste. Steam for three hours. Serve with whipped cream or sauce[164].

[165]

Chop up one pimento, one green pepper without seeds, and a small cream cheese. Add a good pinch of salt and spread it between slices of buttered bread.

Butter and thinly slice white bread; make a chocolate filling that's similar to fudge, but don't let it boil all the way to the candy stage; spread it between the slices of bread, press them together, and trim them neatly.

Melt a tablespoon of butter with a cup of light brown sugar and a tablespoon of water; cook for a few moments until it's well combined, then spread it between slices of buttered bread.

Chop up candied cherries, dried figs, and pitted dates together; mix with a bit of orange juice to make a paste, and spread it between buttered slices of graham bread.[166]

Pare and slice cucumbers into rounds. Marinate them in French dressing and place them between slices of buttered bread.

Cream 2 tablespoons of butter; add ½ teaspoon of anchovy paste; spread this on thin slices of fresh toast; on top, add slices of hard-boiled or chopped egg and place one rolled anchovy on top.

Another great way to use sardines is in a sandwich. Soften two ounces of butter, then mix in a little salt, nutmeg, Nepaul pepper, 2 teaspoons of tomato ketchup, and a few drops of lemon juice.

Remove the skin and backbone from three sardines, and mash them into a paste in a bowl with the prepared butter.

Pass the mixture through a wire sieve and spread it fairly thickly on finger-shaped pieces of buttered brown bread, then make sandwiches with a bit of fine cress in between.[167]

Cook the tomato juice until it thickens, then add cheese, beef, and egg last. If the mixture is too thick, add cream.

Take thin slices of bran or whole wheat bread and spread a thin layer of peanut butter on them. Wash, peel, quarter, core, and slice the apples very thin, and place the slices between the pieces of bread. Alternatively, you can butter the bread and put thin slices of apple inside, then sprinkle a little salt on the apples.

[168]

Arrange either fresh or cooked pears on lettuce leaves, and pour sweet cream dressing over the pears. Grate coconut over this and place cherries on top.

Boil the potatoes until they're soft; peel them and let them cool, then slice them very thin. Add finely chopped onions and enough diluted vinegar to mix everything well. Season with salt, pepper, and sugar, add some finely chopped celery, and finally, drizzle with olive oil[169].

Soak the fish overnight. Put it in fresh water and heat it until it’s about to boil. Don’t let it actually boil. Take the fish out and shred it. Remove all skin and bones. Let it cool.

Add potatoes, parsley, pepper, oil, and vinegar.

Work 1 cup of bread dough, ¼ cup butter, and ¼ cup lard with your hands. Once everything is well mixed, toss it onto a floured surface and knead, using enough flour to keep it from sticking.

Cut off pieces and roll them like breadsticks; shape into rings, dipping the top surface in blanched, chopped, and salted almonds. Arrange on buttered baking sheets.

Bake in a hot oven until browned.[170]

[171]

Cut the cabbage into larger pieces, and heat oil in a saucepan. Wash the cabbage and put it in with a little water, then add chopped onion, salt, and a bit of pepper. Cook for about twenty minutes, then add the sugar and vinegar.

It must be a mix of sour and sweet. It's then ready to serve.

Cut off the tops of eight medium-sized sweet bell peppers, keeping the tops with the stems attached; remove all the seeds and white parts without breaking the pepper, then soak them in ice water for 30 minutes.

Mix together a cup of chopped ham and chicken, four hard-boiled eggs, a bunch of chopped celery, and a Spanish onion.

Moisten with dressing, fill the shells, put the tops back on, and serve.

[172]

To make a yellow salad, use the bright yellow heart leaves of lettuce. Top them with diced orange pulp, drizzled with French dressing and sprinkled with chopped walnuts. Alternatively, hollow out the centers of small yellow-skinned apples and fill them with a mix of orange and apple, dressed with mayonnaise made with lemon juice for thinning and flavored with mustard.

On fresh, but delicate lettuce leaves, place a small heap of spinach that has been boiled, strained, and mixed with French dressing. In the center of each heap, hidden beneath the spinach, add a spoonful of chopped hard-boiled egg.

Peel and boil small white turnips of the same size, then scoop out the center of each one. Stuff them with cold boiled peas and mayonnaise, then place them on green lettuce leaves.[173]

Celery, potato, chicken—only white meat—white fish, blanched asparagus—any one or two of these can be used for a white salad. Dress it with French dressing or a white mayonnaise, which has been thinned with vinegar and has the beaten egg white mixed in.

Scoop out the insides of the tomatoes. Keep the slice you cut off the top to use as a cover and put it back on the tomato after you've filled it with a mixture of celery and nuts mixed with mayonnaise. Set each tomato on a white leaf of lettuce.

Strain the tomato juice and mix it with an equal amount of white stock—either veal or chicken. Thicken it enough with gelatin and set it in molds to firm up. Serve it on white lettuce leaves, along with mayonnaise that has been tinted with a bit of cranberry juice.

Make mayonnaise using a lot of egg yolk compared to the other ingredients, and thin it out with cider vinegar. Chop up tender carrots and place them on lettuce leaves, topping with orange mayonnaise[174].

In Tomato Aspic—Tomato jellies with sardines should be prepared well in advance to chill on ice. The aspic mentioned is regular gelatin combined with soup stock instead of just water. Remove the skin from the sardines, then open them up, remove the backbone, and slice them into narrow strips.

Mix together equal parts of thick mayonnaise and chilled but liquid aspic jelly, then stir in some chopped capers and small pieces of tomato, in the proportion of a dessert spoon of each for every half a pint of the mayonnaise and aspic mixture; and finally, add the sardines.

Have ready some small tomato molds that are generously lined with tomato aspic, fill them with the sardine mixture, and keep them on ice until the jellies can be unmolded. Serve each one on a small lettuce leaf and surround with a salad of watercress and sliced tomatoes.

Beat well; cook in a double boiler. When it's cool and ready to serve, fold in ½ pint of whipped cream.[175]

Four large cucumbers, one small onion, half a box of gelatin soaked in half a cup of cold water, salt, and white pepper to taste. Peel the cucumbers, cut them into thick slices, and put them, along with the sliced onion, in a pot with about a quart of water. Simmer for an hour, stir in the gelatin, and once it's dissolved, season the jelly, strain it, and set it aside to cool. You can shape it into small molds and serve it on lettuce leaves, use it as a border mold to garnish a fish or tomato salad, or let it set in a salad bowl and serve it out by the spoonful on lettuce leaves. French dressing goes better with it than mayonnaise.

Mix dry ingredients with the beaten egg. Add the melted butter and vinegar. Beat well until everything is fully combined. Pour in the boiling water; stir until it thickens. Use level measurements. If it’s too thick, add plain cream to thin it out.[176]

[177]

Make this carefully into a smooth and well-blended mayonnaise. It will take about 30 minutes, but the success of the dressing depends on the mayonnaise. Now slowly stir in half a bottle of chili sauce until it's well mixed with the mayonnaise. Then finely chop together 1 bunch of chives, 3 hard-boiled eggs, 2 pimentos, and half a green pepper; add paprika and salt to taste and mix well with the mayonnaise.

This will make about 1 quart of dressing. It should be stored in a cool place and covered when not in use. It will last a long time.[178]

Beat the yolks until they’re creamy, then mix in the mustard, salt, and sugar. Slowly stir in the melted butter and add vinegar. Cook until it thickens. It’s best to prepare this in a double boiler. Once it’s cool, mix in 1 cup of sweet or sour cream.

This lasts a long time and is especially great for lettuce, celery, beans, asparagus, or cauliflower.[179]

[180]

Cook white stock for 20 minutes with onion, carrot, bay leaf, parsley, and peppercorns, and then strain; you should have one cupful.

Melt the butter, then add the flour, and gradually mix in the hot stock and milk. Season with salt and pepper.

[181]

One-half cup walnut ketchup, 1 wine glass tomato ketchup, 1 small cup sherry (optional), 1 tablespoon butter, blended smoothly with flour, 1 small onion finely chopped, 1 teaspoon currant jelly, salt and pepper.

When everything is mixed well, place the meat slices in a dish, pour the gravy on top, then put the dish in the oven until it's heated through. Serve.

Make a basic white sauce and season it to your liking. Once it's ready, stir in ¾ cup of grated horseradish and ½ cup of cream.

Very good for meats, especially for boiling meat[182].

[183]

[184]

[185]

Beat everything together well, pour it into a greased dish, and bake in a low oven until it’s lightly browned.

Should be served right away, as it sinks down when it cools. This doesn’t ruin it, but it doesn’t look as nice. If it browns too fast—cover it.

Beat the eggs lightly and mix in crushed cracker crumbs until it forms a thick paste, then add a little milk to thin it out. Season with finely chopped onion, pepper, and salt. Fry in butter like pancakes. It's really good and something different.[186]

Chop cooked spinach finely and season with butter and salt. Place 1 tablespoon of spinach in each buttered individual casserole, sprinkle with 1 teaspoon of grated Parmesan cheese, and carefully crack an egg into each. Cover each egg with ½ teaspoon of grated Parmesan cheese and 1 teaspoon of Béchamel sauce.

Bake until the eggs are firm, and serve right away. This makes a tasty main dish.

Bake in a hot oven in a buttered baking dish.[187]

Drain the oysters. Melt butter in a pan and cook the oysters until they curl. Lightly beat the eggs and pour them over the oysters; season and stir until cooked. Serve immediately.

Scrape the potatoes into cold water to prevent discoloration. Put butter and lard in a skillet and brown them carefully, then add the potatoes that you've squeezed out of the water along with the onion. Cook slowly, then beat the eggs and add them.

When it's done on one side, place a plate over the skillet and flip the omelet. Then, slide it back into the pan and brown the other side. Serve immediately[188].

[190]

[191]

Sift the dry ingredients together and mix in the butter. Add enough milk to create a stiff dough that can be rolled out as thin as a wafer.

Put a thin layer in a pie pan and lightly butter it; place another layer on top. Bake for eight minutes in a moderate oven.

When cold, cut into pieces and split each piece. Place a large tablespoon of crushed, sweetened strawberries between the layers, add the top layer, add more berries, and finally, a generous tablespoon of ice cream or frozen custard.

To 1 pint of milk, add ½ pint of cream. Heat until just scalded. Have ready 1 well-beaten egg, 1 slightly less than full cup of granulated sugar, and 1 level tablespoon of cornstarch.

Add this mixture to the milk and cream as soon as they start to boil. Stir and set aside to cool. Once it's cold, add 1 teaspoon of vanilla and freeze.[192]

Cut the apples into quarters and quickly place them in a saucepan. Pour boiling water over them until they're just covered.

Put on the lid and boil quickly until tender. Sprinkle sugar over them to taste. But never stir the apples at any time. When the sugar is added, leave the lid off and let it cook for about five more minutes, never stirring.

Ready to serve, hot or cold.[193]

Make a syrup using water and sugar. Add in cinnamon drops. Peel and core the apples. Put them in the syrup and boil until they're tender, making sure they don’t break apart.

Take it out when it's tender and put it in a dish or, if you prefer, in individual dishes. Drizzle syrup over it and let it cool. Once it's cold, add whipped cream on top of each portion and place a cherry on top of the cream.[194]

Select bright red apples, cut off the tops, and use a knife to remove the flesh, leaving just enough wall to keep the apple in shape. Prepare a filling with the following:

To six apples, add about twelve tablespoons of very dry cooked rice, six tablespoons of cracker crumbs, six tablespoons of chopped apples, six tablespoons of sugar, six tablespoons of seeded raisins, and six tablespoons of chopped almonds.

Whisk one egg well, then pour it into a cup and fill the cup with milk. Stir it well and place it in a double boiler, adding half a teaspoon of butter, the grated zest and juice of half a lemon, and a dash of nutmeg. Cook until it thickens, then let it cool before mixing it into the filling, being careful not to make it too soft. Shape it gently with your fingers and stuff the apples, sprinkle with sugar, add a cup of water, and bake in a moderately hot oven. Serve with whipped cream or custard sauce.[195]

Wash and make a small slit in each berry. For every quart of berries, add one and a half large cups of hot or cold water to a pot. Then add the berries, spread 2 cups of sugar over them, along with a pinch of baking soda. Keep it tightly covered the entire time, and don’t stir or lift the lid until it’s completely cool. From the moment it starts boiling, cook them for exactly five minutes—no longer.

If you take off the lid, the beautiful shine will be gone.

1 cup of rice boiled in water with a piece of butter and a little salt until it's halfway cooked. Then add six apples cut into pieces. Cook together until both the rice and apples are fully cooked. Add sugar to taste. When you're ready to serve, drizzle browned melted butter over the top. Serve with sugar and cinnamon.

[196]

Dissolve one package of gelatin in a cup of cold water. Add two cups of sugar and one quart of boiling water. Split the mixture into three parts, adding marshmallows and white grapes to one. In the second part, mix in pineapple and oranges, and in the third, add nuts. Fill individual glasses with the different mixtures and serve with whipped cream. Garnish with preserved cherries, candied orange peel, and nuts.[197]

Pare and shred a ripe pineapple, add one cup of sugar, and let it sit for a few hours. Drain off one cup of the juice, boil it with three-quarters of a cup of sugar for 10 minutes. Slowly add this to the well-beaten yolks of four eggs, and cook in a double boiler, stirring constantly, until the mixture coats the back of a spoon. Remove from the heat and beat until it cools down. Then add two tablespoons of lemon juice and two cups of cream whipped to stiff peaks.

Pack into a mold, cover it tightly, and surround it with ice and salt for four hours.

Boil rice in a large pot of boiling water for 20 minutes; drain and add milk, sugar, lemon zest, and currants. Let it cook slowly for 15 minutes and remove from heat; beat the yolk of an egg with a little milk and stir it into the rice.

Do not set it back on the fire. Serve it cold.[198]

Take a cup of syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple; add two tablespoons of lemon juice and a syrup made by boiling together a pint of water and a cup of sugar. Once it's cold, add four tablespoons of orange juice and freeze. When it's firm, take it out of the freezer and add the egg white, beaten stiff with a teaspoon of powdered sugar.

Dissolve sugar in milk and place it in the freezer. After the freezer is full, add lemon juice. Add the juice quickly while stirring vigorously, then immediately put it in the dasher and turn the crank until it's frozen.[199]

Peel and chop one orange and one grapefruit into small pieces, taking out all seeds and white parts of the skin. Add two sliced bananas, a tablespoon of chopped or grated pineapple, sweeten to taste, and mix with the juice from a can of pineapple. Place it in a very cold spot, or put it in the ice cream freezer to partially freeze. Serve in small glasses and garnish with maraschino cherries. Save the leftover pineapple for a lunch dish.[200]

[201]

Soak the grated peel of one orange in the juice of one lemon for 15 minutes. Then add a cup of boiling water and a tablespoon of sugar.

Place in a granite saucepan and add one quart of unfermented grape juice, four whole cloves, and a pinch of ground mace. Heat slowly until it reaches a boil and then simmer for ten minutes.

Boil one cup of sugar and two tablespoons of water together without stirring until it forms a thread.

Slowly pour this over the stiffly beaten whites of two eggs. Add the boiling grape juice, sprinkle lightly with grated nutmeg, and serve immediately[202].

Soak half an ounce of powdered gum arabic in half a cup of cold water for 30 minutes. Dissolve it over hot water.

Add one cup of powdered sugar and cook until it can spin a thread.

Pour this over the stiffly beaten whites of two eggs, and when well blended, gradually add a pint of boiling cream, a few drops of peppermint extract, and a tiny pinch of baking soda.

Serve while it’s foaming, sprinkled with a bit of powdered cinnamon[203].

Slice very thin. Measure the fruit and add 3 times the amount of water. Let it sit in a clay dish overnight, then boil it for ten minutes in the morning. Let it sit another night, and the next morning add equal parts sugar and boil steadily until it jells.

This should make 8 or 10 glasses, but the size of the fruit determines the quantity. Stir as little as possible during the two hours or more of cooking that it requires. Don’t use the rind of the grapefruit.

Boil grapes for five to ten minutes. Then strain through a wire strainer and afterwards through cheesecloth. For every quart of juice, add 1 pound of sugar. Bottle and seal.

[204]

[205]

Mix everything together with a Dove egg beater and cook until it boils. Keep an eye on it so it doesn’t burn.

Cut the kumquats in half, remove the seeds, cover them with cold water, and bring to a boil. In the meantime, have your syrup boiling—1 pint of sugar to 3 pints of water.

Drain the fruit and place it in syrup, then simmer slowly for 1 hour. Remove the fruit and keep simmering the syrup until it starts to thicken.

Put the fruit in the syrup—set the preserving kettle in a pot of boiling water and let it cook, or keep the water boiling until the syrup is as thick as you want it. Add ¼ teaspoon of fine salt to the first water, as it enhances the flavor. Grate the stem off the skin deep[206].

[207]

Peel chestnuts and boil them until the skin can be removed. Boil prunes and raisins together until they're soft, then add chestnuts, sugar, salt, cloves, and butter. Once everything is well cooked, thicken it with a mixture of flour and vinegar stirred together.

Stem currants and pit cherries, then measure the fruit. Use an equal amount of sugar for each cup of fruit. Place the fruit in a pot and add ½ cup of water; once it boils, add the sugar and boil for 20 minutes, then pour into jelly jars.[208]

Boil for two hours or more.

Slice into small pieces, add six pints of water, and let it sit in a covered dish for 24 hours. Then boil for 1¼ hours; let it sit again for another 24 hours. After that, add an equal amount of sugar to the mixture and boil until it jellies (about 45 minutes).[209]

Cut five pounds of rhubarb into inch-sized pieces without peeling. Add one pound of figs, four pounds of sugar, the grated yellow rind, and juice of one lemon, and let it sit overnight. In the morning, simmer for an hour. You can add nut meats if you like.[210]

Take off the skins using boiling water. For each pound of fruit, use ½ cup of sugar and ½ pint of water. Once the syrup is boiling, add the peaches a few at a time and cook until they're done, but not too soft. Just pierce them with a straw.

Spread on platters to chill.

When it's cool, put it in jars and fill them up with the syrup mixed with an equal amount of good brandy.

Have syrup thick and seal hot.[211]

Boil onions and peppers in the vinegar; then add the cucumber. After it has boiled for a few minutes, add the cauliflower and then the mustard sauce. Boil together for a few minutes, then bottle and seal while hot.

The cauliflower should be boiled by itself before adding.

This is awesome.[212]