The Just-Wed Cook Book

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The process of making bread is largely a chemical operation and should be done with as much precision as a chemist uses in their lab. The flour needs to be weighed or measured. The other ingredients should also be weighed or measured accurately.

Temperature is a really important factor in making great bread. Don't let the sponge or dough get cold.

When using potatoes, make sure they are firm, white, and starchy, and in the fall, when the new crop is available, ensure that the potatoes are completely ripe. Most failures in bread making come from using potatoes that seem ripe but aren't fully matured, more than any other reason.

In making cake, you'll notice a difference if the eggs are large or small; if they're small, use either more eggs or add more water or milk.

Warm Gold Medal Flour in the oven.

Add Gold Medal flour until the mixture looks like cake batter; beat with a wooden spoon until very light. Let it sit.

Add Gold Medal flour and knead until smooth, brush butter over the top of the dough, cover it, and let it rise until it’s double its original size.

Mold into loaves and let rise for twenty minutes.

Put in a very hot oven for ten minutes, then bake in a low oven for forty-five minutes.

Dissolve the yeast by breaking it into a cup and adding 1 teaspoon of sugar; mix it and let it sit for 3 minutes. Sift the flour into a bowl, make a well in the center, and add water, salt, sugar, butter, and yeast. Mix and knead thoroughly, then place it in a warm spot to rise for 1½ hours or until it’s light. Turn it out onto a work surface, knead it lightly, shape it into loaves, and place them in well-buttered pans. Let them rise for ¾ hour. Bake for 45 minutes.

Cook 2 medium-sized potatoes in 1 quart of water. Use the water. It must be 1 quart to scald 1 cup of Gold Medal flour. Mash the potatoes and mix them with the flour, adding more flour if needed. Soak 1 cake of yeast in a cup of warm water. Once this cools down, stir it into the mixture you’ve already prepared. Let it sit overnight, stirring occasionally. Place it in a warm spot. The next morning, add 1 heaping teaspoon of lard, 2 teaspoons of sugar, and 1 teaspoon of salt. If needed, add ½ teaspoon of baking soda. Stir in flour until you reach the right consistency; knead it well. Let it rise and knead it lightly a second time; then put it in pans to rise again. Bake in a moderate oven. This also makes nice light rolls.

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Scald the milk and add the water. When it's lukewarm, add salt, sugar, and yeast (dissolved in 2 tablespoons of water), then mix in enough Gold Medal Whole Wheat flour to create a batter that will drop from the spoon. Beat continuously for 5 minutes. Cover and let it sit in a warm place for 3 hours; then add enough Whole Wheat flour to form a dough. Knead it immediately into loaves. Place in small greased pans, cover, and leave in a warm spot for an hour. Bake in a moderately hot oven for 45 minutes.

Dissolve the yeast cake in lukewarm water. Mix all the ingredients into a stiff dough that can be stirred with a spoon, adding more lukewarm water to get the right consistency. Let it sit overnight. In the morning, stir it down thoroughly with a spoon. Grease the bread tins. Fill each tin about ½ full and let it rise to the top of the pans. Bake in a moderate oven for 1 hour for nicely sized loaves.

Scald the milk, then add the water and salt. Once the mixture is lukewarm, add the yeast that has been moistened in two tablespoons of warm water. Add enough rye flour to create a batter, and mix thoroughly for ten minutes. Cover the bowl and let it sit in a warm place for 2½ hours. Knead the dough quickly until it becomes less sticky. Divide it into three or four loaves and place each loaf in a square pan; cover and let them rest for an hour in the same warm place, around 75°F, until they have doubled in size. Brush the tops quickly with warm water and put them in a hot oven. Once they turn brown, lower the temperature and bake for ¾ of an hour. Remove each loaf from the pan and place them on a board covered with a cloth, but do not cover the loaves. It’s better to tilt the board slightly to allow air to circulate around each loaf. This helps create a nice crisp crust.

Break 2 eggs into a dish, add some salt, then mix in 2 cups of sweet milk and 2 cups of flour, along with half an egg-sized piece of melted butter. Stir until there are still some lumps, then bake in hot iron gem pans.

To 1 pint of bread sponge, add ½ cup of water, 1 egg, and ¼ cup of butter, mixing the butter and sugar together. Let it rise after mixing; roll it out; let it rise again and then bake.

One cup of scalded milk, ¼ cup of sugar, 1 teaspoon of salt, ¼ cup of melted butter, 2 eggs, 1 cake of yeast dissolved in ¼ cup of lukewarm water, 1 pinch of nutmeg, and 3½ cups of flour. When the milk is lukewarm, add 2 cups of flour, mix well, and then add the dissolved yeast. Let it rise, then add the butter, sugar, salt, nutmeg, and the well-beaten eggs. Then, add enough remaining flour to make a soft dough. Knead well and let it rise in a warm place. Shape into small rolls. Place in a buttered pan, let them rise, and bake in a hot oven for 15 minutes.

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Dissolve a tablespoon each of butter and lard in a cup of hot milk, then add a cup of either cold water or milk to the hot milk to make it lukewarm. Sift a quart of Gold Medal Flour with one teaspoon of salt and three tablespoons of sugar. Make a hole in the center of the flour and stir in half a cake of compressed yeast that has been dissolved in a little lukewarm water. Add part of your milk, stirring in the flour, then break in one or two eggs and the rest of the milk. Beat the dough lightly; it should be a stiff batter. Let it rise all night in a warm place, covered well. In the morning, add a cup each of raisins and currants, two tablespoons of sugar, and either some nutmeg, caraway seeds, or lemon peel. Form into two loaves, working very little; let them rise until very light, and bake for three-quarters of an hour.

Beat the eggs and sugar together, then mix in the milk. Sift the flour, salt, and baking powder together, then pour in the milk mixture and add the nuts and raisins. Shape the mixture into loaves after kneading it until smooth, place them in deep, well-greased pans, let them rise for twenty minutes in a warm spot, and bake for forty to fifty minutes.

Either the nuts or the raisins can be left out.

When the milk and water are lukewarm, add the yeast cake (dissolved in ¼ cup of water), salt, and flour. Mix well. Let it rise until it doubles in size, then add the walnuts and molasses. Place it in a pan and let it rise again until it doubles.

Make a sponge with 1 cake of compressed yeast mixed with 1 tablespoon of sugar dissolved in ½ cup of lukewarm water. To 1 cup of scalded milk, add 1 cup of hot water, and when it’s lukewarm, mix in the yeast along with 2 cups of white flour and beat for five minutes. Let it rise until it's very light. Then, add 3 tablespoons each of sugar and Crisco that have been creamed together, 1 teaspoon of salt, and 1½ cups of seeded raisins cut in half. Stir in flour until the mixture is stiff, then knead it until the dough is smooth and elastic, using 6 to 8 cups of Gold Medal Flour. Cover it to let it rise, and when it’s light and has doubled in size, shape it into loaves, and when it’s light again, bake for about one hour.

Sift together 2 cups of Gold Medal Flour, ½ teaspoon salt, and 3 teaspoons baking powder. Work in 3 or 4 tablespoons of butter into the flour and add about ¾ cup of milk to create a soft dough. Knead lightly and roll it out thin into a rectangle. Brush the dough with 2 tablespoons of melted butter, then sprinkle it with 2 tablespoons of sugar, ¾ teaspoon of cinnamon, ½ cup of chopped nuts, and ½ cup of finely chopped seeded raisins. Roll it up tightly, cut into half-inch slices, and place the cut side up on a buttered and floured baking sheet. Let it sit for ten minutes, then bake in a hot oven.

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Made by rolling dough between your hands into small oval shapes about the length of a finger, tapering at each end, and pairing them up; or rolling them into egg-shaped pieces and cutting them in half through the middle. Another shape starts as a ball, then is cut in half both ways, top to bottom and right to left. Long rolls are shaped and cut across in diagonal slices; or the entire mass of dough is rolled under your hand into a large ring, pinching the ends together; then cut halfway through, two inches apart, with a pair of scissors. A knife dipped in melted Cottolene prevents these cuts from closing up.

Mix 2 cups of Gold Medal Whole Wheat Flour with 1 tablespoon of sugar, ½ teaspoon of salt, 1 cup of milk, and the well-beaten yolks of two eggs, along with 1 cup of water. Add the beaten whites of the two eggs to this mixture. Bake in very hot gem pans for thirty minutes.

Scald the milk and mix in the sugar, salt, and butter. Let it cool to lukewarm, then add three cups of flour and beat for five minutes. Incorporate the dissolved yeast and let it sit until it’s very light and frothy; then add the remaining flour. Let it rise again until it’s doubled in size, place it on your work surface, knead gently, and roll it out to half an inch thick. Use a large biscuit cutter to cut the dough into rounds, brush with melted butter, fold them over, and pinch the edges together. Place them in a buttered pan one inch apart. Allow them to rise until they’re very light and bake in a hot oven for 15 minutes.

Sift together Gold Medal Flour, cornmeal, sugar, salt, and baking powder; mix in butter or lard; then add beaten eggs, milk, and cinnamon extract. Mix into a batter that's a little thicker than regular pancake batter. Preheat the griddle evenly; grease it and place greased muffin rings on it; fill them halfway with batter. As soon as the batter rises to the tops of the rings, gently flip them over with a spatula; cook until nicely browned on both sides. They should take about 7 to 8 minutes to bake.

Put the eggs, salt, and flour into a bowl; mix in the milk and pour into deep molds. The molds should be 2 inches high. Fill them halfway and bake in a hot oven for 25 minutes.

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Sift together Gold Medal Flour, sugar, salt, and baking powder; add milk and mix until you have a smooth batter that's a bit thicker than for pancakes. Heat the griddle evenly all over, grease it, and place muffin rings on it; fill them halfway, and when they have risen well to the top of the rings, carefully flip them over with a turner. They shouldn't be too brown—just a light tan color. Once all are cooked, split each one in half, toast them lightly, butter them generously, and serve them on a folded napkin, stacked high and very hot.

Dilute the rice, making sure there are no lumps, with milk and beaten eggs; sift together Gold Medal Flour, sugar, salt, and baking powder; add this to the rice mixture and blend into a smooth, fairly firm batter; make sure the muffin pans are cold and well greased, then fill them two-thirds full; bake in a hot oven for 15 minutes. You can replace the rice with one cup of cold boiled hominy.

Sift together Gold Medal Flour, salt, sugar, and baking powder; mix in cold butter; add beaten eggs and milk; stir until you have a smooth, consistent batter that flows easily from the spout of a pitcher. Preheat the waffle iron and grease it carefully each time; fill it about 2/3 full, close it up; when it's golden brown, flip it over. Dust with sugar and serve hot.

Into a batter prepared for soft waffles, stir in 1 cup of lump-free rice; cook as directed in the same recipe.

Cook ½ cup of white cornmeal in 1½ cups of boiling water for 30 minutes, adding 1½ teaspoons of salt. Then mix in 1½ cups of milk, 2 tablespoons of sugar, 2 tablespoons of melted butter, 2 cups of Gold Medal flour combined with 2 heaping teaspoons of baking powder, and 2 eggs, separating the beaten whites and yolks. Cook in a hot, well-greased waffle iron.

Sift together Gold Medal Flour, sugar, salt, and baking powder; cut in cold lard; add beaten eggs, lemon zest, vanilla extract, and milk. Stir until you have a smooth, somewhat thick batter. Cook in a hot waffle iron and serve with sugar flavored with lemon extract.

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ROYAL BEER Low Alcohol Content, High Extract Percentage

Mix and sift the dry ingredients; then add milk, a beaten egg, and melted butter. Mix well, then bake in greased muffin pans.

Mix together milk, beaten eggs, and sugar; stir these into the flour and cornmeal; then add melted lard. Dissolve the baking soda in a few drops of boiling water; add it and mix vigorously for several minutes. Have greased pans ready and heated; pour in the batter and bake in a moderately hot oven for 20 to 30 minutes.

Beat the egg well, then add salt, sugar, Gold Medal Flour, and stir in melted butter. Add baking soda to sour milk; when it starts to foam, pour it into the other ingredients and mix in enough cornmeal to make the batter grainy. Pour the mixture into hot, buttered pans and bake for twenty minutes.

Milk enough to create a thicker batter than for muffins. Add 2 well-beaten eggs last. Bake in a hot oven.

Separate the eggs; beat the yolks and mix in the milk, salt, and melted butter. Combine the cornmeal, baking powder, and sifted flour. Mix quickly for about two minutes. Then gently fold in the well-beaten egg whites and bake in greased gem pans in a hot oven for half an hour.

Pour flour into a bowl, crack in whole eggs, add melted butter, and yeast that has been dissolved by mixing it with 1 tablespoon of sugar and lukewarm water. Stir until everything is combined, beat well, and place in a warm spot to rise for 1½ hours. Then sprinkle sugar, fruit, and nuts on top, and gently mix with a spoon. Scoop into well-buttered gem pans and let rise for another half hour. Bake for 25 minutes.

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Sift one quart of Gold Medal Flour with one teaspoon of salt and 4 rounded teaspoons of baking powder. Mix in 1 large tablespoon of Califene until it has the texture of cornmeal. Then add just enough milk to form a dough that's easy to work with. Roll out to ½ inch thick, place in a greased pan, and bake for about fifteen minutes in a very hot oven.

Sift together one pint of Gold Medal Pastry Flour, three teaspoons of baking powder, and half a teaspoon of salt. Moisten with cream until it's soft enough to handle. Roll out on a well-floured surface, cut into small biscuits, and place in a pan. Brush the tops with melted butter or cream before baking. Preheat the oven to a very hot temperature, and bake for ten to fifteen minutes, depending on the size. For milk biscuits, use two tablespoons of Cottolene for shortening. This mixture, if made softer and baked in gem pans, produces an easy and satisfying drop biscuit.

Mix the dry ingredients and add molasses, milk, eggs, and melted butter. Beat until smooth and bake in a sheet for about an hour.

Measure the milk after heating it up and pour it into the mixing bowl; add the butter, sugar, and salt; once it’s cool, mix in the yeast, then gradually stir in the flour; knead until it's smooth and elastic. Cover it and let it rise until it’s light; punch it down; divide it into four parts; shape them into loaves or biscuits; let them rise in the pans. Bake for 40 to 50 minutes.

Sift the flour and measure it lightly, without packing it down or shaking it. Transfer it to a large bowl that can hold about 4 quarts. Set aside 1 cup of flour to add later if needed and to use on the countertop. Mix the salt and sugar with the flour; rub in the shortening until it resembles fine crumbs. Combine the yeast with the water. If using compressed yeast, dissolve ¼ of a cake in half a cup of water, which is in addition to the pint of water for mixing. Pour the liquid mixture into the center of the flour and mix it well using a broad knife or a sturdy spoon. Knead the dough for half an hour, or until it's smooth and fine-grained. Cover it and let it rise until it doubles in size. Punch it down; let it rise again; divide it into four pieces, then shape them into loaves, placing 2 in each pan, or set some aside for biscuits. Cover and let it rise again until it reaches the top of the pan. Bake in a hot oven for about an hour.

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SIERRA BEER More Like a Non-Alcoholic Beverage Than Any Other Beer. Call 581

Listen—This is the real deal. “Just like Mom made.” Remember?

Grease the pan with equal parts lard and butter. Serve promptly on a hot plate.

One cup of cold cooked cereal, mash it well to remove lumps, add 1 beaten egg (yolk and white separated), and ½ teaspoon of baking powder, then mix thoroughly. Drop spoonfuls onto a hot griddle and serve, when browned, with syrup.

Add salt to cornmeal, pour in boiling water to create a thick drop batter; mix in maple syrup and enough cold milk to make a thick pouring batter. Drop by tablespoonfuls onto a well-greased hot griddle and cook like griddle cakes. Serve immediately.

Mix everything together well, add 2 beaten eggs and enough milk to create a thin batter. Cook immediately on a hot, well-greased griddle. Keep them thin.

Rub together butter and sugar until you have a light, fluffy cream. Add the egg yolks one at a time. Sift together Gold Medal Flour, salt, and baking powder, then mix this into the butter mixture along with milk and whipped egg whites until the batter is smooth. Bake in small cakes; once they're browned, flip them to brown the other side. Prepare a buttered baking tin; as each cake browns, place it on the tin and spread raspberry jam over them, then bake more cakes to layer on top of the already done ones. Repeat this process until you've used jam twice, then bake another batch to use as a cover. Sift plenty of sugar over them, and place in a moderate oven to finish cooking.

Scald a pint of milk; add a quarter pound of butter, 2 tablespoons of sugar, and 1 yeast cake, dissolved; mix in 2 well-beaten eggs and enough Gold Medal Flour to form a soft dough. Knead lightly and set aside in a warm place. When it’s very fluffy, roll it out into a sheet; spread with butter and sprinkle with sugar and then with currants. Cut into buns. Place them in a greased pan, and when they’re very fluffy, bake in a moderate oven for three-quarters of an hour.

Sift together twice, 1 pint of Gold Medal Flour, ⅓ cup of sugar, 3 teaspoons of baking powder, and ½ teaspoon each of salt and ground cinnamon. Mix to a soft dough with about half a cup of milk stirred into a well-beaten egg. Add 3 tablespoons of melted Cottolene, spread it in a shallow pan, sprinkle with a mix of sugar and cinnamon, and bake in a moderate oven.

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Dissolve the yeast by breaking it into a cup and adding 1 teaspoon of sugar, then let it sit for 3 minutes. Sift the flour into a bowl, add graham flour or bran, and make a well in the center; add salt, sugar, butter, water, and yeast. Mix and knead well, then place it in a warm spot to rise for 1½ hours or until it's light. Turn it out onto a molding board, knead lightly, shape it into loaves, and put it in a well-buttered pan. Let it rise for ¾ hour. Bake for 45 minutes.

To 1 pint of scraped corn, add ½ cup of milk, ½ cup of Gold Medal Flour, 1 tablespoon of melted butter, 2 beaten eggs, 1 teaspoon of salt, ⅓ teaspoon of pepper, and 1 teaspoon of baking powder. Mix well, and cook in small spoonfuls as directed.

Wash and dry 25 medium-sized clams or 2 bunches of soft-shell clams, discarding the black parts. Chop them finely. Prepare a basic fritter batter, using the clam juice (or a mix of that and milk) instead of just milk. Mix in the chopped clams, season generously with salt and pepper, and fry as instructed.

Cook all the ingredients in a double boiler; pour into a biscuit tin and let it cool. Cut and fry in deep fat. Great with wild game.

(For frying fish, vegetables or fruits)

Mix the above ingredients until you have a smooth batter, then coat the item for frying; if you're using fruit, add a little sugar.

Any type of fruit can be made into fritters, just like you would with apple fritters. Whole canned fruits, drained of syrup, can be used too. Apples and other fruits can be roughly chopped, mixed into a plain fritter batter, and dropped by small spoonfuls into hot oil, finishing as previously instructed.

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For your everyday dining and Special Social Events, it must be of the highest quality.

GOOD WINE will contribute just as much to the success of a well-set table as the combined efforts of a skilled cook and a delightful hostess.

Being experienced winemakers with the largest selection of wines available, we believe we are in the best position to serve you effectively.

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Appetizer—Dry, light sherry, straight or with a splash of bitters; vermouth; or a cocktail.

With oysters—Rhine wine, Moselle, dry Sauternes, Chablis, or Capri (chilled).

With Soups—Sherry or Madeira (chilled).

With fish—Sauternes, Chablis, Rhine wine, Moselle, or Capri (chilled).

With Entrees—Claret or Chianti (room temperature).

With roast—Claret, Burgundy, or Chianti (room temperature).

With Game—Champagne (chilled), vintage champagne (cool).

With Pastry—Madeira (cool).

With Cheese—Port (room temperature).

With fruit—Tokay, Malaga, or Muscat (room temperature).

With coffee—brandy or liqueur (room temperature).

If you don’t want to serve such a variety, use the following, namely: either Sherry, or Sherry and Bitters, Vermouth, or a cocktail as an appetizer; either Rhine wine, Moselle, Sauternes, Chablis, or Capri with oysters and fish.

Either Sherry or Maleira with soup.

Either Champagne, Claret, Burgundy, Chianti, or a whiskey highball throughout the meal.

Either Brandy, Cordial, or Port after dinner.

Either ale or stout with oysters, fish, cold cuts, steaks, chops, or bread and cheese.

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Sift all the dry ingredients before measuring. Cream the butter and sugar together thoroughly, then add the whites of 2 eggs, without beating, and mix or whisk well. Add the flavoring, then incorporate a little of the milk, and sift in some Gold Medal Flour that has been measured and sifted with baking powder and cornstarch. Beat the mixture, then add a bit more milk and flour, repeating until everything is combined. Finally, gently fold in the beaten whites of the remaining 6 eggs until they’re light and fluffy. Bake for one hour in a moderate oven, and once cooled, frost with marshmallow icing.

One and a half cups of sugar cream with half a cup of butter, add half a cup of sweet milk; three rounded tablespoons of chocolate dissolved in half a cup of warm water, four well-beaten eggs, one teaspoon of baking powder, two cups of flour; flavor with vanilla, bake in a long pan.—Mrs. Cora Dixon.

Two small teacupfuls of powdered sugar mixed with butter the size of an egg, thinned with cream, then add the beaten white of one egg and one cup of finely chopped walnuts.—Mrs. Cora Dixon.

Line the pans with three layers of paper; butter the top layer. Seed and chop the raisins, wash and dry the currants, and cut the citron into uniform slices, about one-eighth of an inch thick. Blanch the almonds and chop them finely. Mix all the fruit except the citron with the dough, and add pieces of citron after the dough is poured into the pan.

Cream the butter; add the sugar, egg yolks, wine, brandy, egg whites, and flour. Mix currants into a quarter of the dough, and add blanched and crushed almonds mixed with rose water into another part; leave the rest plain. Fill very small round tins three-quarters full. In half of the tins with plain dough, add three small pieces of citron to each one, inserting the citron upright a bit into the dough. Dust sugar over the tops of the tins with citron and almond before putting them in the oven. Bake for 20 minutes. Frost the plain and currant cakes. Pound cake turns out lighter when baked in small cakes than in loaves.

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Sift all the dry ingredients before measuring. Cream the sugar and butter together thoroughly, then gradually beat in the beaten egg yolks until the mixture is light and fluffy. Next, add the flavoring. Then, alternate adding milk and Gold Medal Flour, which has been mixed with corn starch and baking powder. Bake in well-buttered cake pans, and once cooled, spread sweetened whipped cream, made with powdered sugar and flavoring, between the layers. Add ½ cup more sugar to the remaining cream for icing, allowing it to set for 2 hours.

Cream the butter and gradually mix in the sugar. Sift together the flour and baking powder, then add it to the butter and sugar alternately with the milk and rose water. Finally, mix in the egg whites. Bake in three layer cake pans. Stack the layers with the following frosting:

Stir the sugar and water until the sugar dissolves, then let it boil without stirring until the syrup can spin a long thread when dripped from a spoon. Pour it over the beaten egg whites while constantly beating. Keep beating until the frosting cools down. Add the fruit and spread it on the cake.

Cream the butter and add the cup of sugar. Beat the yolks, add the ¾ cup of sugar, and mix the two sugar mixtures together. Add the chocolate, then the flour (sifted three times with the baking powder and spices), followed by the milk, extract, and egg whites. Bake in two layers and sandwich together with a fruit icing. Spread white icing on top.

Boil the sugar and water until the syrup forms a thread, then slowly mix it into the egg whites. Once it cools, pour a few spoonfuls over the fruit and nuts, and layer it between the cake layers. Spread the rest on top of the cake.

Beat the egg yolks until they're very light and thick. Gradually add the sugar, beating until it's really light and fluffy. Mix in the flavoring and liquid, if you're using any. Whip the egg whites until they're stiff and frothy. Fold them in alternately with the sifted Gold Medal Flour (mixed with baking powder), and gently cut both in quickly and lightly.

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Cream the butter until it's light. Gradually add the sugar, beating until it's light and creamy. Mix in the egg yolks that have been beaten until light, then add the flavoring. Alternate adding the liquid and Gold Medal Flour, which should be mixed with salt and baking powder. Finally, fold in the beaten egg whites and any fruit, if you're using it.

Put the milk and butter in a saucepan over heat. Once the butter is completely melted and boiling, stir in the flour. When it's slightly cooled, add 5 eggs, one at a time. Place the mixture in a bag with a large tube and pipe out shapes about the size of large sponge drops onto a buttered pan; brush with egg. Bake in a hot oven. When they're done, cut open one side and fill with sweetened whipped cream. Add flavor to taste.

Put the milk on the stove; when it starts to boil, add the sugar, flour, and eggs after whisking them together well. Be careful not to let it burn.

Four eggs beaten separately; then mix 2 cups of sugar in slowly, add 2 cups of Gold Medal Flour, 1 teaspoon of baking powder, and a pinch of salt; finally, add 1 cup of boiling water and 1 teaspoon of lemon. Preheat the pan.

One cup of sugar, ¾ cup of butter, 4 eggs, 1½ cups of milk. Cream the butter and sugar together, beat in the egg yolks, then add the milk, 3 cups of Gold Medal Flour mixed thoroughly with 2 teaspoons of baking powder, and 1 teaspoon of vanilla. Beat for 20 minutes. Whip the egg whites to stiff peaks and fold them in gently. Bake in layers or for 40 minutes as a whole.

Take about 24 marshmallows, chopped finely, 1 cup of sugar, boiled until it forms a thread; stir quickly into the marshmallows until cool, flavor to taste, and spread between layers. Sprinkle with assorted colored sugar for a rainbow effect.—Mrs. E. F. Kiessling, Reno, Nev.

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Three eggs, one cup of sugar, one cup of syrup, one cup of butter, one cup of sweet milk, two teaspoons of baking powder, one teaspoon of spices, flour; don’t mix it too thick.—Mrs. Cora Dixon.

Sift all dry ingredients before measuring. Cream the sugar and butter together thoroughly, gradually adding the beaten egg yolks, mixing everything until very light and fluffy, then add the flavoring. Next, alternate adding milk and Gold Medal Flour that has been combined with cornstarch and baking powder. Bake in well-buttered layer pans, and once cool, spread rich sweetened whipped cream made with powdered sugar and flavoring between the layers. Add ½ cup more sugar to the remaining cream for icing, and allow it to harden for 2 hours.

Melt the butter, add sugar, and mix until creamy. Add one egg at a time, mixing well after each addition. Then pour in the milk along with the sifted baking powder and flour. Add vanilla and stir quickly. Bake in four well-greased layer pans. It usually takes about ten minutes to bake. Use any good filling.

Melt butter in a pan over steam, cream the sugar and butter together, add eggs, beating well, then add milk. Sift in flour, baking powder, and ground chocolate, add broken nuts, and stir the batter quickly. Bake in well-greased cake pans.

Melt butter, add sugar, cream the butter and sugar together, then add the egg yolks one at a time, beating well after each addition. Then add the milk, sift in the flour and baking powder, and beat the egg whites until they're stiff before adding them. Bake in a deep, well-greased pan. Bake in a slow oven for thirty to forty minutes. Stir in the vanilla with the milk.

Mix ¼ cup hickory nuts with the beaten whites of 2 eggs and 1 tablespoon of sugar. Pile this mixture on Saratoga crackers and place in the oven to brown slightly.

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Roll the nut meats finely, beat the eggs until stiff, and add sugar to them. Combine all the ingredients. The mixture should be thick. Drop spoonfuls onto a buttered pan. Bake in a moderate oven. If hickory nuts aren't available, you can substitute English walnuts or pecans.

Beat the yolks until they’re thick and light; gradually add sugar while continuing to beat. Then add water and vinegar. Add salt to the egg whites and beat until they are very stiff. Sift the flour with baking powder three times; then add the flavoring and gently fold in the flour and beaten whites alternately. Bake for about 30 minutes in a slow oven until well risen; then increase the heat. Invert to cool, and then remove from the pan.

Chop the nuts, setting aside twenty-three halves for topping. Combine the chopped nuts and chocolate. Beat the egg yolks thoroughly with a mixer, then add sugar and beat again. Next, mix in the nuts, crumbs, and chocolate, and stir well. Whip the egg whites until stiff and fold them in last, just like you would for a sponge cake. Bake in a preheated oven for forty-five minutes in a prepared springform pan.

Yolks of 8 eggs with 1¾ cups sugar—beat well. Ten Uneeda Biscuits crushed into fine crumbs. One cup grated walnuts.

Grated rind and juice of half a lemon—biscuits mixed with eggs—then add nuts and lemon—finally, fold in the beaten whites of 8 eggs. Bake in a low oven for 40 minutes. Do not grease the pan.

Put the milk in a pot over heat to boil; while the milk is heating, put the eggs, sugar, corn starch, and salt in a bowl and mix them well together; when the milk boils, pour this mixture into it, stirring constantly, and as soon as it all boils again, take it off the heat. When it’s nearly cool, add the beaten egg whites from six eggs, whisking them to stiff peaks.

Two cups of sugar, 2 cups of jam, 3 cups of Gold Medal Flour, 1 teaspoon of cinnamon, 5 eggs, 1 teaspoon of baking powder, 1 cup of butter, 1 cup of sour milk, 1 nutmeg, 1 teaspoon of vanilla, 1 teaspoon of baking soda.

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Mix sugar and eggs with an egg beater until you get a light foam filled with small bubbles. Add the juice and grated rind of lemon, then carefully mix in the flour to avoid toughening the mixture. Shape the batter into pieces the size of your little finger and sprinkle with powdered sugar before baking in large sheet pans. Once they're done, remove them from the pans and let them cool. Wet the underside of the paper so they come off easily, then stick two of the flat sides together.

Separate the egg whites from the yolks, then beat the whites and rose water together with a clean whisk for half an hour. Next, add the sugar and the grated orange rind; once it's well mixed, add the orange juice and the egg yolks. Beat until smooth, then fold in the flour, which should be sifted. Mix gently and pour into a deep pan, baking for about an hour in a cool oven. You can make lemon cake the same way by replacing the oranges with lemons.

Mix the butter and flour together, then add the sugar, eggs, cream of tartar, and flavoring. Combine everything, break it into small pieces, and roll them into little balls. Place them on pans and flatten them with your hand. Bake in a low oven.

Cream together ⅔ cup of butter and 2 cups of sugar. Add 1 cup of milk gradually along with 3½ cups of Gold Medal Flour sifted with 2 teaspoons of baking powder, ¼ teaspoon of almond extract, and ¾ teaspoon of vanilla extract, and beat well. Fold in the stiffly beaten whites of 6 eggs. Bake in three square layer cake pans. Stack the layers with raisin frosting. Boil 3 cups of sugar with 1 cup of water until the syrup can spin a thread. Pour it over the whites of 3 eggs beaten very stiff. Beat until cool, then add 1¼ cups of finely chopped seeded raisins, ¾ cup of chopped nuts, and ½ cup of chopped candied apricots, plums, pineapple, or cherries.

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Enough more Gold Medal Flour to make it just soft enough to roll out. Mix the dough a bit soft at first. Make sure the board is well floured and the fat is heating. Roll only a large spoonful at first. Cut into rings with an open cutter. Mix the trimmings with another spoonful. Work it lightly until it’s well floured and roll again. Roll and cut everything out before frying. The fat should be hot enough for the dough to rise to the top immediately.

The fat should be in a deep pot (to avoid any chance of boiling over) and deep enough to fully cover the dough when it’s dropped in. It should be smoking hot; otherwise, the dough will soak up grease and become soggy. Don’t drop in more than six at a time, or the fat will cool down too much, causing some of the cakes to stay submerged while cooking; this will make them greasy and heavy once they’re done. Start by cooking one or two pieces of dough as testers. Once cooked, the cakes should be drained on unglazed paper and then rolled in powdered sugar.

Cream the butter, then gradually add the sugar. Mix in a well-beaten egg without separating it. Add the almonds, Gold Medal Flour, oats, mixed spices, and baking powder until everything is thoroughly combined. Then add the lemon zest and sherry. Drop spoonfuls about the size of an English walnut—1½ inches apart—on a buttered baking sheet. Use a spatula to spread them out and press half an almond on top of each one. Bake in a moderate oven for 12 to 15 minutes.

Scald 1 pint of milk, pour it hot over 1 pint of Gold Medal Flour, and stir until smooth; add ½ teaspoon of salt and let it cool. Then, mix in the beaten yolks of 4 eggs, 1 tablespoon of melted butter, 1 teaspoon of flavoring, ½ cup of sugar, the beaten egg whites, and 1 cup of flour combined with 2 teaspoons of baking powder, along with more flour to create a soft dough. Roll it out, cut it, and fry.

Sift the dry ingredients together, beat the egg until light, and mix it with the milk. If you're using flavoring, add it now. Pour the liquid into the flour and mix well, then roll it out to half an inch thick. Cut using a doughnut cutter and drop it into hot oil.

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Mix and sift 1 quart of Gold Medal Flour, 2 teaspoons of baking powder, ½ teaspoon of salt, ⅔ cup of sugar, and 1 teaspoon of powdered cinnamon. Add the grated rind of 1 lemon and ½ cup of chopped citron. Rub in ½ cup of butter. Beat 6 egg yolks, add ⅔ cup of milk, and mix everything into a soft dough, adding more milk if needed. Shape into round buns with your hands. Place them 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in a hot oven.

Beat eggs well; gradually add sugar while continuing to beat; then add salt and extract. In a separate bowl, mix the shortening with the rolled oats and then combine everything together. Drop small portions onto a greased baking sheet, leaving enough space between them. Bake in a hot oven until they are crisp and brown. Remove with a knife.

Two cups of sugar, ½ cup of butter, 1 teaspoon of salt, 1 pint of milk, 2 heaping teaspoons of baking powder sifted into 3 cups of Gold Medal Flour, 1 quart of washed and well-drained huckleberries, and more flour to create a very thick batter. Bake in a greased baking pan, cut into squares, and serve hot with butter.

Pick, hull, wash, and drain the berries. Sweeten them, then layer them between pieces of shortcake. Top the final layer with large whole berries, sprinkle with sugar, and serve with cream or custard.

Mix the dry ingredients, rub in the butter, add currants and lemon zest, and mix to form a very thick drop batter with cold milk. Pour into a well-greased loaf pan and bake for 1 hour in a moderate oven.

Put the molasses, water, baking soda, and lard in a bowl, mix them together; then add enough flour to make a nice dough that's easy to roll out and cut; brush the top with milk or water.

Molasses cookies are pretty common, but they’re not easy to make because there isn't a one-size-fits-all rule. Not all molasses behaves the same; some kinds can handle more water than others, and you need to consider the weather. In cold weather, you can add more water than in warm weather. Sometimes, you can use the same amount of water as molasses. Be careful not to make the dough too stiff, and don’t mix it more than necessary.

Two cups of sugar, ½ cup of butter, 1 cup of sour milk, 2 cups of Gold Medal Flour, about ½ teaspoon of baking soda, the yolks of 5 eggs, 3 teaspoons of cinnamon, 2 teaspoons of cloves, 2 teaspoons of allspice, and 1 nutmeg.

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Two and one-quarter cups Gold Medal Flour, 1 cup sugar, 2 eggs, 1 teaspoon baking soda, 2½ cups oatmeal, 1 cup butter, 2 tablespoons sour milk, flavor to taste. Roll, cut, and bake quickly.

One cup of brown sugar, 1 cup of butter, ½ cup of sour milk or ¼ cup of butter and ½ cup of sour cream, 1 teaspoon of baking soda in the milk, 1 teaspoon of baking powder, 2 cups of Gold Medal Flour, 1 box of shredded coconut. Drop by spoonfuls onto greased pans.

One cup of sugar, 1 cup of Orleans molasses, and 1 cup of butter—heat them until they're boiling hot. Remove from the stove and stir in 1 cup of Gold Medal Flour while it's hot. Let it cool, then add 2 teaspoons of baking soda dissolved in a little vinegar, 2 eggs, and 1 heaping teaspoon of ginger mixed in the flour. Beat everything together. Knead in enough Gold Medal Flour to roll it out nicely.

Two cups of sugar, 1 cup of buttermilk, 4 cups of Gold Medal flour, 1 teaspoon each of nutmeg, cloves, cinnamon, and allspice, 2 cups of chopped raisins, 1 cup of butter, 1 cup of cold coffee, 2 teaspoons of baking soda, and 1 cup of chopped nuts. Mix everything together. Add the nuts and raisins last.

Roll it thin.

Stir together butter and sugar until creamy, then mix in beaten eggs, flour (sifted with baking powder), and milk. Roll out the dough thinly and cut into circles.

Beat the butter until it's smooth and creamy; add the egg and beat again until it's light and fluffy. Gradually mix in the sugar. Dissolve the baking soda in two tablespoons of water and add it to the sugar mixture. Stir in the milk and incorporate enough graham flour—about three cups—to create a very stiff dough. Knead the mixture until it holds together well. Roll it out into a very thin sheet and cut it into two-inch squares. Carefully lift them with a cake turner, place them in slightly greased pans, and bake in a moderate oven until they're completely crisp and lightly browned—about eight minutes.

Rub the butter and sugar together until smooth; add the beaten eggs, the Gold Medal Flour, cornstarch, and baking powder, all sifted together, along with the extract; dust the counter with flour, roll out the dough fairly thin, cut out shapes with a biscuit cutter, roll the pieces in the chopped peanuts and sugar, and place them on a greased baking sheet; bake in a fairly hot oven for 8 to 10 minutes.

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Boil chocolate and cream, and once it's cool, mix in vanilla. Whip the egg whites until they are stiff, then add powdered sugar until they are firm enough to hold their shape. Combine the two mixtures, beat together, and spread.

Mix and simmer slowly for forty minutes. Take it off the heat and stir over ice until it reaches the right consistency to spread. If it’s too thick, thin it out with cream. Dip the knife in cream to spread it.

To boiled icing, add one cup of chopped walnuts, almonds, pecans, hickory nuts, hazelnuts, chopped figs, dates, raisins, or selected prunes, either separately or in combination.

Break the marshmallows into pieces, add milk or water, and place them in a double boiler over boiling water. Stir until melted. Remove from heat and, while still hot, pour into the well-beaten egg whites. Add vanilla.

Beat the egg whites until foamy, then add the cream of tartar and beat until stiff and dry. Make a syrup with sugar and water. Once it reaches the honey stage, or drips heavily from the spoon, slowly add 5 tablespoons of the syrup to the egg, mixing it in well. Next, cook the rest of the syrup until it forms threads, then pour it over the egg mixture, beating thoroughly. Add the flavoring and continue beating until it cools down enough to spread.

Whip the cream like before, using half a cup of chopped nuts and half a cup of chopped pineapple.

Set a medium-sized bowl in a pan of crushed ice mixed with water. Pour the cream into the bowl and beat it until it’s thick, using a wire whisk or, if you have one, a whipped cream dispenser. Whip it well to ensure the air bubbles are small. Add sugar, the stiffly beaten egg white, and vanilla. Keep it chilled.

Melt chocolate, mix in sugar and milk, and boil until it forms a soft ball when tested in cold water, then remove from heat. Stir in the beaten egg yolk and vanilla. Let it cool and spread between layers.

Boil sugar and water until it forms threads, then pour it over the beaten egg whites while continuing to beat. Once it's partly cool, stir in ½ cup of chopped pineapple.

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A large pie cooked in shallow baking pans that are one to one and a half inches deep, with both a bottom and top crust, glazed and sprinkled with sugar on top, and cut into square or triangular pieces.

Fine puff pastry is too rich for this. A regular flaky pie crust made with ten or twelve ounces of butter per pound of Gold Medal Flour works best. Line the bottom of the pan with a sheet of dough rolled out thin, fill it with ripe peeled peaches, sprinkle half their weight in sugar over them, and add a little nutmeg. Cover with another thin sheet of dough and bake for about 45 minutes. When it’s halfway done, brush the top with a mixture of egg and water and sprinkle granulated sugar on top. Then put it back in the oven and bake until it’s a rich color. If the fruit is too dry to create its own syrup, make a sauce to serve with the cobbler. You can use all kinds of fruit or rhubarb this way; for canned fruit, simmer it down until the juice thickens before placing it in the lined tins.

Bake until set in the center.

When you want caramel custard, take ⅔ cup of granulated sugar, melt the sugar until it turns light brown, then add it to the boiling milk.

One and a half cups each of grated bread, finely chopped suet, raisins (seeded), currants (mashed and picked), coffee, sugar, half a cup of citron, milk, and orange marmalade, four eggs, two cups Gold Medal Flour, and one teaspoon each of baking powder, cinnamon, cloves, and nutmeg. Mix all these ingredients together in a large bowl, pour into a well-buttered mold, and place in a saucepan with boiling water that comes halfway up the sides. Steam for three and a half hours, carefully turn out onto a dish, and serve with wine sauce.

Pour 1 cup of boiling water over ¾ cup of sugar and boil for three or four minutes. Remove from heat and add 1 tablespoon of gelatin that has been soaked for 15 minutes in ¼ cup of cold water. Let it cool slightly. When the mixture starts to thicken, heat it until frothy, add the stiffly beaten egg whites from 3 eggs, and beat for twenty minutes. Divide into two portions. Use a new oblong bread pan as a mold. Color half of it pale green, flavor with almond or lemon, and add ½ cup of rich canned apricots cut into small pieces and drained of juice. Pour this into the pan as the first layer. Allow it to set before adding the second layer, which should be colored light pink and flavored with vanilla. In the pink layer, mix in ½ cup of seedless raisins that have been cooked until tender and drained well. Serve with whipped cream, garnished with chopped nuts.

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Make this store your headquarters; it was built for YOU. There’s a comfortable restroom here for your convenience.

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Carmelize ⅔ cup sugar, then add it to 1 quart of milk that has been heated in a double boiler. Let it sit until the sugar dissolves; then mix in 2 cups of stale bread crumbs and let them soak until they're soft. Lightly beat 2 eggs, then add ⅓ cup sugar, ¼ teaspoon salt, ½ teaspoon each of Mapleine and vanilla, and ⅔ cup of seeded raisins cut in half and coated with 2 tablespoons of Gold Medal Flour. Combine the mixtures, pour them into a buttered earthenware pudding dish, and bake in a moderate oven for one hour. Serve hot or cold with whipped cream sauce.

Cook 1 cup of seeded raisins in 3 cups of water until they're soft. Drain the water from the raisins into a double boiler. You should have about 2½ cups. Add ¾ cup of Minute Tapioca, 2 tablespoons of sugar, a pinch of salt, and 1 tablespoon of butter, and cook over hot water until the mixture becomes clear. Peel and core 7 or 8 sour apples, arrange them in a buttered baking dish, and fill the centers with 1 cup of seeded raisins mixed with ½ cup of sugar, 2 tablespoons of lemon juice, 2 tablespoons of sifted cracker crumbs, and the grated rind of 1 lemon. Pour the tapioca mixture over the apples. Bake in a moderate oven until the apples are fully cooked. Serve with custard sauce or cream, either plain or whipped. Sprinkle shredded coconut on top.

Wash half a pound of prunes and soak them overnight. Cook them in the soaking water until they're really soft, then remove the pits and mash the prunes with a potato masher. Add a quarter cup of sugar and cook for five minutes. Beat the whites of two eggs until very stiff, then gently fold them in along with half a tablespoon of lemon juice into the prune pulp using a fork. Pour everything into a buttered shallow dish and bake for twenty minutes in a slow oven. Serve with cream or a custard made from the egg yolks.

Beat the sugar, orange juice, eggs, wine, and rum together really well. Stir in a saucepan until it thickens, then add the dissolved gelatin. Remove from the heat, whisk quickly, and fold in the egg whites beaten until fluffy. Pour into a mold rinsed with cold water, and once set, turn it out.

To two beaten eggs, add two and a half cups of milk and half a cup of sugar; place on the stove and add one tablespoon of cornstarch dissolved in a little milk; heat until it has a thin custard-like consistency; once cooled, mix in chopped crystallized cherries, pineapple, and walnuts, and add flavor to your liking; then set it in a bucket of ice and salt for four to five hours.

Three eggs, 1 cup of sugar, ½ cup of Gold Medal Flour, 1 cup of jam, ½ cup of butter, and 1 teaspoon of baking soda mixed in 3 teaspoons of sour milk; add cinnamon and nutmeg; mix and bake slowly for ¾ of an hour.

Sauce for Pudding—One pint of boiling milk, 1 tablespoon of Gold Medal Flour mixed with milk; have ready 1 teacup of sugar and ½ cup of butter; mix thoroughly; boil for 2 or 3 minutes, then add the butter and sugar but do not boil again.

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Put milk in a double boiler with sugar, salt, and butter. Once it’s boiling, add cornstarch that has been mixed with a little bit of water or milk. Stir constantly. When it thickens, turn off the heat and add the beaten egg yolks. Do this quickly to avoid curdling. Add vanilla when you take the custard off the stove.

Pick through and wash ¾ cup of pearl tapioca. Pour 1 quart of boiling water over it and cook in a double boiler until it becomes transparent; stir often and add ½ teaspoon of salt. Core and peel 7 apples. Place them in a round baking dish and fill the cores with sugar and lemon juice. Pour the tapioca over the apples and bake until they are very soft. Serve hot or cold with sugar and cream. A tasty variation can be made by using half pears or canned quinces and half apples.

Preheat your oven and prepare a buttered baking dish. Place 1 quart of sliced, peeled apples and ⅔ cup of halved, seeded raisins in the dish. As you layer them, sprinkle with ½ cup of brown sugar, a pinch of salt, 2 tablespoons of Gold Medal Flour, and ¼ teaspoon each of sifted mace and ginger. Pour in ⅔ cup of water, cover the dish, and let it bake while you prepare the crust. In a bowl, sift together 1 cup of pastry flour, 2 teaspoons of baking powder, ¼ teaspoon of salt, and 2 tablespoons of sugar. Cut in 4 tablespoons of butter until mixed well, then add enough milk to form a dough that’s as soft as possible to handle. Roll it out thin and slightly larger than the pan that held the apples. Once the pan is out of the oven, place the crust over the apples loosely, press the edges to the pan, and cut openings in the dough with scissors. Bake until the crust is nicely browned. Serve hot with custard, hard sauce, or whipped cream.

Parboil eighteen ounces of Jordan almonds and three ounces of bitter almonds in a quart and a pint of water for about three minutes; drain them in a sieve, remove the skins, and rinse them in cold water. After soaking them in cold water for half an hour, pound them in a mortar with six ounces of sugar until it becomes a soft paste. Then, place this in a bowl with eighteen ounces of loaf sugar and mix it with a pint and a half of water. Cover the bowl with a sheet of paper twisted around the edges and let it sit in a cool place for about an hour to better extract the flavor of the almonds. Next, strain the almond milk through a cloth, applying pressure by wringing at both ends. Add three ounces of clarified gelatin to the almond milk. Pour the blancmange into a mold set in rough ice, and once it’s firm, carefully turn it out onto a dish after dipping the mold in warm water.

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Cream the butter in a warm bowl; gradually add the sugar, then the flavoring. Smooth it into a small dish and press it with a butter mold or the bottom of a patterned glass. Keep it in the fridge until it's very hard; alternatively, you can lightly pile it on a small decorative dish and call it snowdrift sauce.

Beat one cup of sugar and half a cup of butter until it's light and creamy; add the whites of two eggs; beat for a few more minutes; then add a tablespoon of brandy and a teaspoon of nutmeg extract; chill in the fridge until needed.

Cream two tablespoons of butter; gradually mix in half a cup of powdered sugar and two tablespoons each of thick cream and sherry. Beat the mixture for a long time. Just before serving, place the bowl over hot water and beat until the sauce looks creamy but isn’t hot enough to melt the butter.

Melt one rounded tablespoon of butter. Add three level tablespoons of corn starch, ½ tablespoon of Gold Medal Flour, and a pinch of salt. Once everything is well combined, gradually add one pint of hot water while stirring constantly, and cook for five to six minutes. Then add three-fourths of a cup of brown sugar, cook for one minute, and mix in one teaspoon of vanilla extract and one tablespoon of brandy. Remove from heat, add one rounded tablespoon of butter, and beat until very smooth. Strain if needed. Serve with steamed puddings.

Mix one teaspoon of cornstarch with two tablespoons of sugar. Squeeze the juice from three oranges and heat it up. Once it's hot enough, add the cornstarch and sugar, and cook until it’s clear.

Three-quarters of a pint of water, one cup of sugar, one small teaspoon of cornstarch, one teaspoon of lemon extract, and cinnamon, and half a gill of wine. Boil the water, then add the dissolved cornstarch and sugar; boil for fifteen minutes, then strain. Just before serving, add the extracts and wine.

Put ⅓ cup sugar in a pan, stir over the heat until it melts and turns light brown; add ½ cup of boiling water very gradually and simmer for 10 minutes; or, melt sugar in a saucepan, add 1 pint of cream, and place over hot water until the caramel liquefies.

Mix the sugar and corn starch, then gradually add the boiling water while stirring constantly. Cook for 8 to 10 minutes, then add lemon juice and butter. Serve hot.

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Cook ½ cup of chopped raisins in 1 cup of water until they’re plump. Remove from heat, then stir in 2 tablespoons of sifted cracker crumbs mixed with 1 tablespoon of flour and 1 teaspoon of butter. Cover and let it cool. Slice 1 large banana thinly, then add ¼ teaspoon of cinnamon, 2 tablespoons of lemon juice, 3 tablespoons of sugar, ¾ teaspoon of lemon extract, and the grated rind of ½ a lemon. Mix everything together, then add 1 well-beaten egg and 2 tablespoons of chopped raisins. Bake it between two crusts.

One small teacup of boiling water, add the juice and peel of one lemon, one teaspoon of corn starch to thicken it; then mix in four egg yolks and one cup of sugar. Beat the whites of two eggs until stiff and fold them in with the egg yolks and sugar. Once the custard is ready, spread the beaten whites of the other two eggs on top, then put it in the oven to brown. Bake the pie crust first.

Stew green or ripe apples after you've peeled and cored them. Mash them into a smooth compote, sweeten to your liking, and while it's hot, stir in a teaspoon of butter for each pie. Add a pinch of nutmeg for flavor. Once it's cool, fill your crust, and either top it with strips of dough or leave it uncovered. Serve it cold, sprinkled with powdered sugar.

The following recipe will make three good-sized pies: Put into your mixing bowl one quart and a pint of cooked and strained pumpkin, about a quarter pound of sugar, half a cup of molasses, half a tablespoon each of ginger and nutmeg, a little less than a teaspoon each of cinnamon and salt, a quarter cup of melted butter, and one quart of milk. Beat six eggs and add them to the mixture, then stir until everything is well combined. Bake in a nice, deep crust.

Select the red stalks, cut them off where the leaves start, peel off the outer skin, and then cut them into pieces about half an inch long. Line a pie dish with pastry, add a layer of rhubarb that’s almost an inch deep, a large teacup of sugar, sprinkle with salt, and dust with a little Gold Medal Flour. Cover it with a crust, make a slit in the center, trim the edges, and bake in a hot oven until it’s done. Rhubarb pies made this way are better than those made with stewed fruit.

Make a good pie crust and poke holes in the bottom. Combine one cup of sugar and one cup of water in a saucepan and bring it to a boil. Mix one tablespoon of cornstarch with a little water and add it to the boiling sugar and water. Once it thickens, remove it from the heat and add a small piece of butter; stir it in. Then, mix in the yolks of two eggs and the grated rind and juice of one lemon. Beat the whites of two eggs until stiff and spread them over the pie once it's cooked; then put it in the oven to brown.

Three cups of cranberries, cooked with one and a half cups of sugar, and strained. Line a pie plate with pastry; add the cranberry filling; wash the edges, then lay three narrow strips across; secure at the edge, then add three more strips across, creating diamond-shaped spaces. Add a rim of pastry; brush with egg wash; bake in a hot oven until the pastry is cooked.

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Stew, stone, and mash enough prunes to make a cup of pulp. Mix in a cup of cream, beaten yolks from three eggs, flavor with vanilla, and add a pinch of salt; bake in a rich bottom crust as quickly as you can. Beat the egg whites with two tablespoons of sugar, spread over the top, then return to the oven and brown it well.

The following is a great recipe for minced meat and it will fill twelve to fourteen quart jars. Finely chop six pounds of cooked beef and mix it with two pounds of chopped suet; add twelve pounds of chopped apples, five pounds of raisins, three and a half pounds of currants, one pound of citron, and two pounds of brown sugar; mix well and then add seven cups of molasses, two tablespoons of cinnamon, three of nutmeg, two quarts of sweet cider, one quart of boiled cider, three cups of sherry wine, and one pint of brandy. Cook for twenty minutes, stirring frequently.

Four eggs, one cup of sugar, two cups of molasses. Boil the sugar and molasses for two minutes, then pour it into another cup of sugar. Add spices like cloves, cinnamon, and some butter for flavor. Bake a thin crust.

Take two boxes of red raspberries, mash them, and add about 1 cup of powdered sugar. Let it sit for at least 2 hours in the fridge, then strain it through cheesecloth. Add about ½ cup of powdered sugar, 1 cup of water, the juice of ½ a lemon, and a small bottle of cream. Freeze it. This mixture makes about a good quart.

Grate the lemon peel into a bowl and squeeze in the juice. Make a boiling syrup with the sugar and half the water, then pour it hot over the lemon zest and juice, and let it cool. After it's cold, add the rest of the water. Strain the lemonade into a freezer and freeze as usual, then fold in the whipped egg whites until they’re firm, beat, and freeze again. The heat extracts the flavor from the lemons. It should never be boiled, and use fewer lemons if they are very large. This ice is perfectly white.

Pare, slice, stew, and sweeten ripe, tart, juicy apples. Mash and mix with nutmeg (or lemon peel), fill the crust, and bake until done. Spread a thick meringue over the apple filling made by whipping the whites of three eggs for each pie until frothy, sweetening with three tablespoons of powdered sugar. Add vanilla for flavor, mix well, and cover the pie with a layer three-quarters of an inch thick. Put it back in a hot oven until it's well set, and serve it cold. When in season, you can use peaches instead of apples.

Six eggs, one and a half cups of sugar, one cup of butter, six tablespoons of corn starch or Gold Medal Flour, and three cups of milk; add flavor to taste. This is enough for three pies; bake with just one crust.

Slice of butter and a cup of sugar creamed together; add the yolks of four well-beaten eggs; then mix in a small can of grated pineapple. Finally, fold in the two well-beaten egg whites and enough milk to taste. Line a deep pie plate with a rich crust. Pour in the custard and bake. When it's done, beat the whites of two eggs, spread them over the top, and brown it.

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For each pie, take one cup of fresh currants, mash them with a potato masher, and add three-quarters of a cup of sugar. Beat the yolks of two eggs until frothy; then slowly mix in one tablespoon of Gold Medal Flour, a little sugar, and one tablespoon of water. Combine this with the mashed currants, put it in the crust, and bake. Once baked, beat the egg whites until stiff, add one and a half tablespoons of sugar, spread it over the pie, and return it to the oven to brown. (Bake with only the bottom crust.)

One and a half tablespoons of sugar, one tablespoon of Gold Medal Flour, one egg, and the yolks of two eggs. Once it's smooth, gradually add one pint of milk. Stir in one teaspoon of vanilla. Line your pie tin with crust and poke holes in it with a fork to prevent blistering. Bake until it's a light brown. Pour in the filling, add the meringue on top, and brown it in the oven.

Mix in the order given and strain into a deep plate lined with pastry.

Thoroughly clean the currants and raisins, chop the citron into small pieces, remove the skin from the suet and chop it finely; place these along with the lemon and orange peel, currants, raisins, and candied lemons in an earthen jar. Chop the apples and add them, trim the meat so that it's lean and clear (make sure it weighs four pounds when trimmed), chop this and add it to the mixture. Then add sugar and spices, mix everything together; next, pour in the brandy and cover the jar. Place a cloth over it and tie it tightly to keep the air out and prevent the brandy from evaporating. The mincemeat should be stored in a cool place. It's best to let it sit for a week after making.

Cream half a cup of butter with two cups of powdered sugar, then mix in half a grated coconut. Gently fold in the stiffened egg whites from six eggs, pour into a deep pie dish lined with puff pastry, and bake in a hot oven. Serve cold, topped with powdered sugar and cream.

Cook ⅔ cup of ground seeded raisins in 1¼ cups of water for about 20 minutes. Mix 2 tablespoons each of Gold Medal Flour and cornstarch with ⅔ cup of sugar, dilute with 4 tablespoons of water, add to the raisins, and cook until smooth and clear. Remove from heat, then add 3 tablespoons of lemon juice, the grated rind of 1 lemon, 1 tablespoon of butter, and the slightly beaten yolks of 2 eggs. Bake in a crust like a custard pie. Once the crust is baked well and the filling is firm, cover it with meringue made from the stiffly beaten whites of 2 eggs, 2 tablespoons of powdered sugar, and ¾ teaspoon of lemon extract.

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Put the cream in a double boiler with the vanilla bean split in half. Whisk the egg yolks and sugar together until light, then add them to the hot cream, stirring until the mixture begins to thicken. Strain through a sieve; when cool, freeze.

Take half a cup of strawberry syrup and half a cup of raspberry syrup. Put it on the stove; when it starts to boil, add a little less than a teaspoon of cornstarch dissolved in a bit of water. Remove from heat and let it cool.

Peel fresh peaches and put them on ice, then pour the syrup from above over the ice cream.

Whole preserved sweet peaches are used, even when they're out of season.

Cover the fruit with sugar and mash them together, then strain the fruit and syrup through a sieve into a bowl, adding a cup of water to the pulp at the end. Partially freeze the cream alone, then mix in the strawberry syrup and finish freezing as usual.

Simmer ¾ cup of ground raisins (soaked in 1 cup of cold water for two hours) until it becomes a pulp. Cook 3 cups of cranberries in 1¼ cups of water and press the pulp through a sieve. Soften 1 tablespoon of gelatin in ½ cup of cold water and dissolve it by placing it in hot water; mix the ingredients, add 1½ cups of sugar, the juice of 1 lemon, and beat everything together well. Pour it into a freezer, pack it in ice and salt, and let it sit for two hours. It’s delicious to serve in sherbet glasses alongside roast turkey.

Strain the juice from one lemon into a freezer. Make a boiling syrup with sugar and one quart of water, then add pieces of pineapple that you’ve cut into large cubes. Let it boil for a few minutes, then strain the flavored syrup into the freezer as well. Add the other quart of water and freeze. Sprinkle some sugar over the pineapple pieces and put them on ice; when the syrup is almost frozen, mix in some red fruit juice or coloring to turn it pink, along with the beaten egg whites, and freeze again. Place the pineapple pieces on top, cover it up, and leave it until you're ready to serve, then mix them in.

Mix the sugar, water, and fruit juice together; strain and freeze. Then add the whipped egg whites and beat well.

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The car has endless power, stunning design, and so much flexibility that changing gears is almost not needed.

Have you ever owned a car? If not, let your first car be a Chalmers 3400, R.P.M., so you can skip all the expensive car hassles. Or are you already an owner? If so, are you completely happy with it? If not, get the one car that has no unhappy owners. Because the Chalmers 3400, R.P.M. engine guarantees satisfaction with its smooth performance. And best of all, you get all this at a low starting price and very minimal maintenance and running costs.

If you want to learn more about this car, we’d be happy to provide you with brochures that describe it. Even better, if you visit the “Lincoln Garage,” located at 41-45 W. Fourth Street, the home and service station for Chalmers, we’ll be glad to explain in detail the features of this 3400 R.P.M. Chalmers.

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Consommé or stock is the foundation of all meat soups, gravies, and purées. The simpler it is to make, the longer it lasts. It's best made from fresh uncooked beef and some broken bones, to which you can add leftover bits of meat. In a household where meat is a regular part of the diet, a good cook will rarely be without a stock pot.

Four pounds of beef and broken bones, one gallon of cold water, and two teaspoons of salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer for three or four hours, until half of the water has evaporated; add the salt, strain it, and let it cool in a well-covered earthenware dish. Once it's cold, skim off the fat from the top, and it's ready to use. To make soup for a family of six, take one-quarter of the stock, add one-quarter of boiling water, and any desired vegetables—boil for three hours. Season with salt and pepper.

Put two pounds of shin beef in one gallon of water. Add a teacup of pearl barley, 3 large onions, and a small bunch of minced parsley, 3 sliced potatoes, a little thyme, and pepper, and salt to taste. Let it simmer steadily for three hours, and stir often so the meat doesn't burn. Don't let it boil. Always use a wooden spoon to stir soup or broth.

Place the leftover cold turkey and any remaining dressing and gravy in a pot, and cover it with cold water. Let it simmer slowly for four hours, then let it sit until the next day. Remove any fat that has risen to the top, and skim off all the bits of bone. Heat the soup until it reaches a boil, then slightly thicken it with flour mixed into a cup of cream, and season to taste. Remove all the meat from the bones, add it back to the soup, bring it to a boil, and serve.

Take a calf's head, a knuckle of veal, a hock of ham, six thinly sliced potatoes, three turnips, finely chopped parsley and sweet marjoram, and some pepper. Include veal and beef meatballs, half a pint of wine, a dozen egg balls, and the juice of one lemon. The calf's head should have its brains removed and be boiled beforehand until the meat falls off the bone. Save the broth to use in the soup. After boiling, cut the head into small pieces. The veal and ham should also be boiled and chopped, then simmered together for a couple of hours in the broth from the calf's head. Now combine everything. Add the meatballs and egg balls, and boil for about ten minutes.

Cut three onions, three turnips, one carrot, and four potatoes. Place them in a pot with two tablespoons of butter and a teaspoon of powdered sugar. After it has cooked for ten minutes, add two quarts of stock, and when it starts to boil, reduce the heat to simmer until the vegetables are tender—about thirty minutes.

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Time: four hours. Boil two chickens carefully, skimming constantly, and keeping them submerged in water. Once they’re tender, take out the chickens and remove all the bones from the meat. Put a large piece of butter into a frying pan and sprinkle the chicken meat generously with flour, then add it to the hot pan; fry until nicely browned and keep it hot and dry. Take a pint of the chicken broth and stir in two large spoonfuls of curry powder, two of butter, one of flour, one teaspoon of salt, and a pinch of cayenne; mix it with the broth in the pot. Once well combined, simmer for five minutes, then add the browned chicken. Serve with rice.

Fry one chicken; remove the bones; chop it into small pieces; place it in a pot with two quarts of boiling water, three ears of corn, and six tomatoes, sliced thin, along with twenty-four pods of okra. The corn, tomatoes, and okra should be sautéed until they are a light brown in the leftover fat from frying the chicken; then add them to the pot with the water and chicken, along with two tablespoons of rice, pepper, and salt; let it boil slowly for one hour.

Put four and a half sticks of macaroni into a saucepan with one tablespoon of butter and one onion. Boil until the macaroni is tender; when done, drain it and pour two quarts of good broth over it—beef, chicken, or any other kind. Place the pan on the heat to simmer for about ten minutes, watching closely to ensure it doesn't break or become mushy. Add a bit of grated Parmesan cheese, and serve.

One ox tail, two pounds of lean beef, four carrots, three onions, parsley, thyme, pepper, and salt to taste, four quarts of cold water. Cut the tail into sections and fry until browned in some good drippings. Slice the onions and two carrots and fry them in the same pot after removing the pieces of tail. When finished, tie the thyme and parsley in a little bag and drop it into the soup pot. Add the tail, then the beef cut into strips. Grate the two whole carrots on top, pour all the water over everything, and simmer slowly for four hours; strain and season; thicken with brown flour mixed with cold water; boil for an additional fifteen minutes and serve.

In three pints of boiling water, cook three cups of finely chopped celery until it's tender enough to be pressed through a sieve. Use one pint of milk thickened with one tablespoon of butter and one tablespoon of Gold Medal Flour. Add celery salt or extract, plus salt and pepper. Simmer for ten minutes. Adding a cup of scalded cream just before serving enhances the dish.

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Wash a pint of split peas and cover them with warm water, adding a pinch of baking soda; let them soak overnight. In the morning, put them in a pot with three quarts of cold water, adding half a pound of lean salt pork, a teaspoon of salt, and a little pepper. Cook gently for three hours, stirring occasionally until the peas are completely dissolved, adding a bit more boiling water to maintain the quantity as it cooks down. Strain through a colander. Serve with small squares of toasted bread. If it's not rich enough, add a small piece of butter.

Soak a quart of white beans overnight; in the morning, drain the water; add fresh water and set over the heat until the skins come off easily. Toss them into cold water, rub well, and the skins will float to the top where you can remove them. Boil the beans until they are completely soft, using two quarts of water for every quart of beans; mash the beans, then mix in flour and butter that have been combined, along with salt and pepper. Cut bread into small pieces, toast them, and add to the soup when serving.

Two quarts of oysters, one quart of milk, two tablespoons of butter, one cup of hot water; pepper and salt. Strain all the liquid from the oysters; add the water and heat it up. When it's close to boiling, add the seasoning and then the oysters. Cook for about five minutes after they start to simmer until they “ruffle.” Stir in the butter, cook for one more minute, and pour into the serving dish. Stir in the boiling milk and serve.

Boil clam juice, make a little melted butter and mix it with the juice; stir until it boils, chop up the clams and add them in; season to taste with pepper, salt, and a little lemon juice; add cream or milk. Simmer on low heat for about one hour.

Cut up a chicken into small pieces and place it in a deep earthen dish. Add a quart of cold water and set it over a boiling kettle. Cover it tightly and let it steam for several hours until the chicken meat is tender. Then strain the broth and let it sit overnight. In the morning, skim off the fat and pour the broth into a bowl. In the dish where the broth was made, add one-third of a teacup of rice to a teacup of cold water, and steam it as before until the rice is soft. After that, pour in the broth and steam for another hour or two.

One can of tomatoes, one quart of fresh, ripe tomatoes, half a cup of rice, two tablespoons of butter, and one tablespoon of Gold Medal Flour. Peel and slice the tomatoes and put them in a pot with one quart of cold water. Let them heat gradually, then add another quart of cold water. When it boils, add the rice, pepper, and salt to taste, and keep boiling until the rice is tender. Then stir in the Gold Medal Flour, butter, half a teaspoon of baking soda, and one pint of milk. Boil for a few minutes and serve.

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Prepare celery stalks carefully by removing the stringy fibers until they are completely free of shreds. Chop them very finely, and to two cups of celery, add two cups of chopped lettuce, making sure the lettuce is as crisp and fresh as possible. Season with salt, pepper, thyme, vinegar, olive oil, and a bay leaf. If possible, add half a teaspoon of shoyu, or Japanese sauce, which really enhances the flavor. Mix everything thoroughly and then add crab, shrimp, sardines, spiced mackerel, or halibut filling. Boiled halibut, chilled in salt water, pairs well with crab, and when broken into small pieces and left to sit for about an hour in the same salt water with the crab, it can be hard to tell apart from the crab itself. For salads with sardines, potatoes, and meat, a tablespoon of onion juice is a nice touch.

Make mayonnaise dressing using the yolks of three or four eggs, depending on how much you want, and after beating, add pure olive oil drop by drop while stirring constantly until the mixture starts to thicken. Then you can add a larger amount of oil and continue stirring until it reaches the right consistency, similar to heavy cream. Don't season it until it's thickened to avoid curdling. Use salt very sparingly, and if you like, sift in a little cayenne pepper, a few drops of lemon juice, and two teaspoons of spiced mustard vinegar from mustard pickles.

Cut cold roast or boiled chicken into small cubes, add finely chopped celery, and season with salt and pepper. Mix with French dressing and set aside for an hour or more. Just before serving, stir in some mayonnaise that’s been slightly thinned with lemon juice or French dressing, arrange on lettuce leaves, and top with thick mayonnaise.

One pint of crab meat, two stalks of celery, finely chopped; one hard-boiled egg, chopped finely, and one tomato diced into small pieces; season with salt, pepper, and vinegar, mix in a salad bowl, garnishing with crisp lettuce leaves; dress with mayonnaise.

Cut the lobster into small pieces and season with two tablespoons of vinegar, two tablespoons of oil, one teaspoon of salt and pepper, and let it sit in a cool place for an hour. When you're ready to serve, line the salad bowl with fresh lettuce leaves, and after mixing the lobster well with mayonnaise, place it on the lettuce. Serve with toasted crackers and cheese.

Remove the bones and skin from the salmon. Drain off the liquid. Mix it with French dressing or thin mayonnaise; set it aside for a while. Finish it the same way as a lobster salad. Other fish salads can be made in the same way.

Pare with a sharp knife. Slice and place in a salad bowl. Make the dressing like this: mix together a pinch of salt, pepper, and mustard, then add two tablespoons of salad oil, adding a few drops at a time. Once it's well mixed, whip in a beaten egg and four tablespoons of vinegar; toss everything together with a fork.

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Chop or shred a small white cabbage. Make a dressing using one tablespoon of oil for every four tablespoons of vinegar, a teaspoon of mustard, salt, sugar, and pepper. Pour it over the salad and, if you like, add three tablespoons of minced celery; mix well and transfer to a glass bowl.

Four large potatoes, half a small onion, and a little finely chopped celery. If the potatoes have been boiled in their skins, they taste better. The dressing includes one cup of cream, one tablespoon of corn starch, one egg, two tablespoons of butter, three tablespoons of vinegar, half a teaspoon of mustard, one teaspoon of sugar, and salt and pepper to taste.

Two bunches of celery, one tablespoon of salad oil, four tablespoons of vinegar, one teaspoon of sugar, pepper, and salt. Wash and scrape the celery; place it in ice-cold water until dinner time. Then cut into inch-long pieces, add the seasoning. Mix well with a fork and serve in a salad bowl.

Soak the herring or anchovies, then chop them finely and mix with the oil, vinegar, hard-boiled eggs (chopped finely), and the capers. Add the apples, diced into small cubes, season with pepper and sugar, and mix everything well.

Cut hard-boiled eggs in half lengthwise, rub their yolks through a sieve, mix with an equal weight of Parmesan cheese, season with chopped chives, pepper, and salt, and enough butter to moisten. Fill the whites with this mixture, serve on lettuce, and garnish with sliced tomatoes.

Wash and dry the endive, removing the green outer leaves, and use only the light-colored, feathery leaves. Arrange them on a salad dish with the white leaves in the center. Carefully place the eggs, cut into quarters lengthwise, around the salad, and mix in the potatoes before pouring French dressing over everything.

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Boil six eggs until the yolks are very crumbly. Boil a dozen medium-sized potatoes with their skins on. Peel the eggs and potatoes, then dice them. Add two slices of onion. Layer them one after the other until everything is used up. Pour some creamy salad dressing over the top.

One can of sardines, flaked with a fork, two tablespoons of chopped olives, two tablespoons of chopped pickles, mayonnaise dressing, and salt and pepper to taste. Remove the seeds, membrane, and stem end from the peppers and soak them in salt water. Mix the olives, pickles, etc., with the sardines and add enough mayonnaise dressing to hold it all together. Then drain the peppers and fill them with the salad. Garnish the plate with lettuce leaves and olives.

Take one can of sardines, remove the backbone from the fish, add the juice of one lemon and one tablespoon of Worcestershire sauce. Mix everything together well and spread it on buttered bread. Before putting the layers of bread together, add a few slices of pickled onions.

Work the required amount of sardines into a paste using a wide knife or spatula. Add very small pickled onions, adjusting the amount to your taste; roughly a quarter of the onion compared to the paste works well. Season with Worcestershire sauce, salt, pepper, paprika, celery salt, and a generous amount of lemon juice.

This is great for sandwiches, to serve on small pieces of toast with drinks, or on crackers with salad.

Take each fish, gently scrape off the skin and remove the tail, then use a fork to break the meat into bite-sized pieces. Place the pieces in a bowl of lemon juice and let them sit for a few minutes. After that, drain and spread them on thin slices of bread with fresh lettuce leaves. If you're using “Soused” Sardines, replace the lemon juice with mayonnaise dressing.

Very tasty sandwiches can be made by chopping fish with half the amount of hard-boiled eggs and mixing in mayonnaise dressing. Spread this mixture between thin slices of bread and cut into small squares with a sharp knife.

Remove the meat from the bones and cut it into small pieces. Drizzle with lemon juice and let it sit for thirty minutes. Then, mix in peas, stir the chopped parsley and olives into mayonnaise, and combine everything well. Garnish with gherkins and small onions. You can substitute asparagus for peas.

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First, make the dressing like this: Take two raw eggs, two teaspoons of salt, two teaspoons of dry mustard, a quarter teaspoon of cayenne pepper or paprika, about five teaspoons of sugar, and one tablespoon of butter. Add two tablespoons of milk, mix everything well, and beat it with a fork. Next, take one cup of vinegar and boil it separately, then pour it slowly over the other mixture. Once that's done, heat it gently until it thickens. Chop up a medium-sized head of cabbage, one medium onion, and two green peppers, removing the seeds and membranes. Then mix everything with the dressing and serve.

Remove the bad leaves from the small cabbage, slice or chop the cabbage very thin, scald it for 5 minutes in 2 quarts of boiling water, and drain it through a colander. Mix it thoroughly with a sauce made of ¼ cup of hot vinegar, 1 cup of sour cream, the yolks of 2 eggs, 3 tablespoons of oil, and salt and pepper to taste.

Make the chicken jelly and pour it into a decorative mold. Chop three bunches of celery and mix them with one can of asparagus tips. Once the jelly is cold, place it on a platter and pile the celery and asparagus in the center. Slice four hard-boiled eggs and arrange them around the jelly in small groups, alternating with mayonnaise dressing.

This is also great when made with fruit jelly with fruit in the center, skipping the egg and using French dressing made with lemon instead of mayonnaise.

Take the heart of a Romaine lettuce, don’t wash it, just wipe it with a clean towel. Add half a pint of cream, and mix in pepper and salt to taste. This is the right way to eat Romaine, and the only way it's served in Paris, especially in private homes. No dressing.

Put the yolk of an egg into a cup with a teaspoon of salt, and beat until light. Then add half a teaspoon of mustard and beat again. Next, gradually add olive oil, drop by drop, followed by a few drops of vinegar and the same amount of lemon juice. Keep doing this until the egg has taken in a bit more than half a teacup of oil; finish by adding a small pinch of cayenne pepper and some sugar.

Mix 1/4 teaspoon of salt, a dash of white pepper, and 3 tablespoons of olive oil. Stir for a few minutes, then gradually add 1 tablespoon of vinegar, stirring quickly until the mixture thickens slightly and the vinegar flavor is no longer noticeable. The mixture will separate in about 20 minutes.

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After you've thoroughly cleaned the fish, place it on a folded towel and dry it completely. Once it's dried and wiped down, coat it in wheat flour, crushed crackers, grated stale bread, or cornmeal, depending on your preference; Gold Medal Flour is usually a favorite. Use a heavy-bottomed frying pan and fill it with plenty of sweet lard, adding a tablespoon of salt for every pound of lard, especially for fresh fish that hasn't been salted before. Heat the lard until it's boiling hot, then carefully add the fish and allow it to fry gently until one side is a nice, delicate brown; then flip it to cook the other side. Once both sides are done, take the fish out carefully and serve it right away, or keep it covered with a tin lid and place the dish somewhere that'll keep it warm.

Rub the bars of your grill with some oil or a bit of beef fat to stop the fish from sticking. Put a good amount of butter in a dish, along with enough salt and pepper to season the fish. Once the fish is grilled, lay it on the dish and use a knife to spread the butter over every part. Serve it very hot.

Cut off the head and cut the fish almost to the tail; make a stuffing with bread, butter, pepper, and salt, and moisten it with a bit of water. Fill the fish with this stuffing and tie it together with a piece of string; place the fish on a baking tray and pour a little water and melted butter around it. Baste it often. A good-sized fish will cook in about an hour. Serve it with the fish's gravy and drawn butter.

Freshen by soaking it overnight in water, making sure the skin is on top. In the morning, dry it carefully without breaking it, cut off the head and the tip of the tail, place it between the bars of a buttered fish grill, and broil until it’s a light brown. Put it on a hot plate and dress it with a little butter, pepper, lemon juice, and vinegar.

Put the fish in cold water and place it on the back of the stove. Once the water heats up, pour it off and refill with cold water until the fish is fresh enough. Then, take it out. Boil the potatoes and mash them, mixing them with the fish while the potatoes are hot, using two-thirds potatoes and one-third fish. Add plenty of butter; shape the mixture into balls and fry them in lots of lard. Make sure the lard is hot before adding the balls. For a variation, you can roll each ball in beaten egg, then coat it with dry breadcrumbs before frying.

Cut the slices of fresh fish about three-quarters of an inch thick, sprinkle with Gold Medal Flour or slightly salted cornmeal, or dip them in lightly salted eggs and roll in breadcrumbs; fry until light brown. You can fry salmon or any other large fish this way.

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Pick (don't shred) one cup of codfish; place it in a pan and fill it with cold water, then cover it. Stir it a bit over the heat and pour off the water. Leave it on the stove, then cover the fish with one and a half pints of milk and a large tablespoon of butter. Mix two tablespoons of Gold Medal Flour into a cup of cold cream, and when the milk on the stove is about to boil, mix this in. Once the mixture has thickened, set it where it won’t boil anymore and stir in one egg. Serve immediately.

Two pounds of fresh white fish, a quarter pound of bacon, five small potatoes, one small onion, six tomatoes, one quart of milk, butter the size of a small hen’s egg, and a teaspoon of Gold Medal Flour. Shred the fish into pieces. Remove the bones and skin; cut the potatoes into small cubes; cut the bacon into small pieces; mix the butter and flour into a cream. In a heavy pot, layer half of the potatoes, then half of the fish, then sprinkle in the chopped onions, then the bacon, followed by half of the tomatoes. Add a sprinkle of salt and pepper; then add the rest of the fish, tomatoes, potatoes, and more salt and pepper, using a total of one teaspoon of salt and one-fourth teaspoon of pepper. Cover with water and let it simmer for half an hour. Heat the milk, add a pinch of baking soda to the chowder, and stir; then mix the hot milk with the butter and flour until smooth; add this mixture to the chowder. Serve very hot.

The leftover fish can be used by breaking it into pieces with a fork, taking out all the bones and skin, and shredding it very finely. Mix in the same amount of mashed potatoes, combine it into a thick batter with a bit of butter and some milk, and a beaten egg. Dust your hands with flour and shape the mixture into balls. Fry them in hot lard or fat until they are light brown.

Take leftover boiled cod, salmon, or halibut and carefully pick the flesh out. Mince it moderately fine. Stir a piece of butter, a small spoonful of Gold Medal Flour, and some milk over heat until it thickens. Then add pepper, salt, and a little grated nutmeg, along with finely chopped parsley, and then the minced fish. When it's very hot, remove it from the heat, transfer it to a dish to cool, then shape and finish the croquettes.

Chop one onion and a small piece of ham or pork into small pieces; add a crushed clove of garlic, one cup of tomatoes, and a bit of saffron water; cook everything together for a few minutes, then add a pint of small clams, still in their shells, that have been well cleaned; steam for half an hour in a tightly covered dish; then add one cup of thoroughly rinsed rice and about a pint of water; season with salt and cook until the rice is finished.

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Skin the fish and place it on brown paper for a few minutes. Then dip it in beaten egg and roll it in finely powdered cracker crumbs.

Place butter in a chafing dish so that when it melts, it will cover the bottom of the dish to a depth of three-eighths of an inch. Once hot, add the sardines and cook until they are nicely browned, making sure not to let them burn.

Serve on a lettuce leaf with mayo dressing.

Pick the required number of sardines into small pieces, season to taste with salt, pepper, and onion juice. Form into small balls, handling them as little as possible. When the chafing dish (or saucepan) is hot, butter the balls enough to prevent sticking, place them in the pan, and shake gently for a few minutes until browned. Serve hot.

Have a pint of peeled shrimp. Then make a thick sauce with a heaping teaspoon of Gold Medal Flour, half an ounce of butter, and a quarter pint of milk. Season it with a little mace, pepper, and salt. Stir in the shrimp. Once it's heated through, pour everything onto a hot dish, surround it with cold boiled rice, and serve.

Take a can of good sardines (“Mustard”), remove the backbone and outer skin, and mash the meat through a sieve. Mix it with minced raw oysters, the yolks of two hard-boiled eggs, a pinch of paprika, three ounces of fresh bread crumbs, one and a half ounces of melted butter, the liquid from the oysters, and the yolks of two raw eggs. Shape the mixture into portions about the size of walnuts, roll each one in Gold Medal Flour, dip into beaten egg, and then coat with fresh bread crumbs. Place them in a frying basket and fry for three to four minutes in hot oil. Serve on a warm dish lined with paper, and serve hot. Garnish with a little fresh parsley around the dish.

Remove the skin from a can of sardines and put them in a pan. Add a piece of butter, a glass of white wine, some shrimp, a dozen oysters, a few mushrooms, and some pieces of bread fried in butter. Once everything is cooked through, make the following sauce:

Put a chunk of butter about the size of an egg in a pan and melt it. Then add a spoonful of Gold Medal Flour and, once it’s brown, half a glass of the mixture mentioned earlier, minus the fish; use a wooden spoon. Once the sauce is ready, add the yolk of an egg and remove it from the heat. Place the fish on a plate, pour the sauce over it, and put it in a warm oven for fifteen minutes before serving.

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One can of sardines, one cup of sauce (as below), five or six soda crackers. Check the fish, remove the backbone and tail, and flake it with a fork. Place a layer of sardines in an agate baking dish, cover with the sauce, then add a layer of cracker crumbs, followed by another layer of sardines, and repeat until all the fish is used. Top the last layer with cracker crumbs and bake in a hot oven until brown. Prepare the fish sauce as follows:

SAUCE—Two tablespoons each of Gold Medal Flour, butter, and a cup of hot milk, plus salt and pepper to taste. Melt the butter in a saucepan until it bubbles, then add the flour, salt, and pepper and mix until smooth. Gradually pour in the hot milk, stirring each time. Cook until it thickens. This makes a great sauce to serve with any fish.

Season one pint of diced lobster with half a teaspoon of salt, a dash of cayenne, and a pinch of nutmeg. Place it in a saucepan with two tablespoons of butter; heat slowly. Add two tablespoons of sherry; cook for six minutes; then stir in half a cup of cream beaten with the yolks of two eggs until thickened. Remove from heat immediately.

Take about five dozen good-sized mussels, clean them, and then boil them until the shells open. Use very little water when boiling, as they'll release plenty of juice on their own. Once cooked, remove the mussels from the shells and set them aside. In a saucepan, melt some butter and sauté some onions until they're brown. Add the mussels, a can of tomatoes, and two cups of the mussel juice, and let it all simmer together for about fifteen minutes. Season with salt and pepper to taste, and finally, thicken the sauce with some Gold Medal Flour mixed in cold water.

One cup of crab meat

Melt a half-inch slice of butter, add half a cup of Gold Medal Flour, and stir continuously; then add three cups of milk and one cup of cream. Season with salt, red pepper, and one tablespoon of Worcestershire sauce. Cook for ten minutes. Add the picked meat from three crabs and a small bottle of mushrooms. Let it come to a boil once. Serve in ramekins.

Twenty-five clams, chopped—not too small—half a pound of salt pork chopped finely, six potatoes sliced thin, and four onions sliced thin. Put the pork in a pot; after cooking it for a short while, add the potatoes, onions, and the clam juice. Cook for two and a half hours, then add the clams; fifteen minutes before serving, add two quarts of milk.

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Carefully remove the feathers from the bird and singe off the down with a lit paper. Break the leg bone close to the foot, hang the bird up, and pull out the tendons from the thigh. Avoid cutting the breast; make a small slit down the back of the neck and remove the crop that way. Then cut the neck bone close, and after the bird is stuffed, the skin can be wrapped over the back to make the crop look full and round. Cut around the vent, keeping the hole as small as possible, and carefully draw it out, making sure not to break the gall bladder or the intestines connected to the gizzard. Open the gizzard, remove the contents, and separate the liver from the gall bladder. If you're using the liver, gizzard, and heart in the gravy, boil them for an hour and a half and chop them as finely as possible. Wash the turkey and dry it thoroughly, inside and out; then fill the inside with stuffing and sew the skin of the neck over the back. Sew up the vent opening, then run a long skewer through the pinion and thigh, passing it through the opposite pinion and thigh. Insert a skewer into the lower part of the leg, close to the outside, and push it through. Loop a string over the ends of the skewers and tie it securely at the back.

Sprinkle generously with Gold Medal Flour, cover the breast with well-buttered white paper, place it on a rack in the roasting pan, and put it in the oven to roast. Baste every fifteen minutes—first a few times with butter and water, then with the gravy in the roasting pan. Make sure the oven isn’t too hot. A ten-pound turkey will need about three hours to cook.

Get a goose that's no more than eight months old, and the fatter it is, the juicier the meat will be. The stuffing should consist of three pints of bread crumbs, six ounces of butter, a teaspoon each of sage, black pepper, and salt, and chopped onions. Don’t overstuff it, but sew it up tightly so the fat doesn’t leak out. Place it in a baking pan with a little water, and baste often with a bit of salt, water, and vinegar. Turn the goose frequently to ensure it browns evenly. Bake for about 2½ hours. When it’s done, remove it from the pan, drain off the fat, and mix in the chopped giblets, which should have been boiled until tender, along with the water they were cooked in. Thicken it with Gold Medal Flour and butter that have been blended together; let it boil, and serve.

Take a juicy chicken, clean it and soak it in cold salt water for half an hour. Place it in a pan, stuff it, and sprinkle with salt and pepper. Add a few slices of fatty pork on top. Cover and bake until it’s tender, using a consistent heat. Baste frequently and turn it to ensure even cooking.

Wash your chicken thoroughly in soda and water. Dry it and cut it into pieces. Put one and a half cups of cold water in a porcelain pot (a Dutch oven is preferred); pack the chicken in tightly. Chop two small onions, one clove of garlic, and a little parsley, then sprinkle over the chicken. Cover it tightly and let it simmer for three hours. Half an hour before it's done, season with salt and pepper. Don’t lift the cover during cooking. When it’s done, remove the chicken and thicken the gravy with a little Gold Medal Flour.

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Nearly all wild ducks can have a fishy flavor, and if they're cooked by inexperienced chefs, they can sometimes be inedible because of this. Before roasting them, you can avoid this by partially boiling them with a small, peeled carrot placed inside each one. This will absorb the unpleasant taste. An onion can have the same effect, but unless you plan to use onion in the stuffing, the carrot is a better choice.

Parboil as directed above; discard the carrot or onion, and let it soak in fresh water for half an hour. Stuff it with bread crumbs, season with pepper, sage, salt, and onion, then roast until it's brown, basting for half the time with butter and water, and then with the drippings. Once you’ve taken the ducks out, add a teaspoon of currant jelly and a pinch of cayenne pepper to the gravy. Thicken with browned flour and serve in a tureen.

Clean and prepare three or four pigeons, rubbing the outside with a mix of pepper and salt. Rub the inside with a bit of butter, then fill them with either bread-and-butter stuffing or mashed potatoes. Sew up the opening, butter the sides of a tin basin or pudding dish, and line just the sides with pie crust rolled to a thickness of a quarter of an inch. Place the birds inside; for three large tame pigeons, cut a quarter of a pound of sweet butter and place it on top of them, sprinkle a generous teaspoon of salt and a small teaspoon of pepper, along with some finely chopped parsley. Dust a large teaspoon of Gold Medal Flour over everything; then add enough water to nearly fill the pie. Lay skewers across the top, cover it with a puff pastry crust, cut a slit in the center, and decorate the edge with leaves, braids, or shells of pastry. Bake in a moderately hot or quick oven for one hour; when it’s almost done, brush the top with a beaten egg yolk mixed with a little milk, and finish baking. If you prefer, the pigeons can be cut into two or more pieces. Any small birds can be prepared this way.

Clean and truss two young pigeons, chop the liver, and mix it with two ounces of finely grated bread crumbs, two ounces of fresh butter, finely chopped onion, a teaspoon of shredded parsley, a bit of salt, pepper, and nutmeg. Stuff the birds with this mixture, place a slice of fat bacon over the breast of each, and roast them. To make a sauce, mix a little water with the gravy that drips from the birds, boil it with a bit of thickening, and season with pepper, salt, and chopped parsley.

Take five quail, but don’t remove the legs because you would lose all the flavor of the game. Clean them thoroughly; tie them tightly to lift the breasts. Put a little butter on each one, a bit of lemon juice, and inside each, place a quarter of a lemon without the peel. Then wrap a very thin slice of pork, about two inches square, around each quail, making two or three cuts on each side, and tie it tightly. Cook over a good fire, and when they are almost fully cooked, as white meat game must be well done, cut the strings; plate nicely on toast and serve hot. Pour the juice over the quail after removing the fat, and arrange some lemon slices around the dish, one for each quail.

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Take a young farmyard duck that has been raised freely but cleaned by being kept indoors for two or three days and fed on barley meal and water. Pluck, singe, and empty; scald the feet, skin, and twist them around on the back of the bird; the head, neck, and wings should be cut off, the wings at the first joint, and everything skewered firmly to give the breast a nice plump look. For stuffing, use half a pound of onions, one teaspoon of powdered sage, three tablespoons of bread crumbs, and the liver of a duck that’s been parboiled and minced with cayenne pepper and salt. Finely chop the onions and pour boiling water over them for ten minutes; drain through a gravy strainer and add the bread crumbs, minced liver, sage, pepper, and salt to taste; mix and stuff it inside the duck. This amount is for one duck; you can add more onion and sage, but the above mix is a delicate combination that is not likely to upset the stomach. Let the duck hang for a day or two, depending on the weather, to tenderize the meat. Roast it over a brisk, clear fire, basting often and sprinkling with flour to make the bird appear frothy. Serve with good brown gravy in the dish and apple sauce in a tureen. It takes about an hour.

Cut a rabbit into seven pieces, soak in salted water for half an hour, and stew until it's partially cooked in enough water to cover it. Place slices of pork at the bottom of a pie dish, then add a layer of rabbit on top. Next, add slices of hard-boiled eggs, seasoned with pepper and butter. Continue layering until the dish is full, with bacon as the top layer. Pour in the water from the rabbit stew and add a bit of Gold Medal Flour. Cover with puff pastry, cut a slit in the middle, and bake for one hour, placing paper over the top if it starts to brown too quickly.

Take the leg and cut slices from it over a quick, clear fire. Turn them constantly. They should be served rare. Butter both sides of the steak; sprinkle salt and pepper over the venison, garnish with parsley, and serve it with a jelly sauce.

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One pint of fine bread crumbs, one pint of shelled and boiled French chestnuts chopped finely, salt, pepper, and chopped parsley for seasoning, and half a cup of melted butter.

Substitute small raw oysters, cleaned and rinsed, for chestnuts in the recipe above.

Substitute finely chopped celery for chestnuts.

One cup of dry bread crumbs, 1/3 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon chopped parsley, 2 tablespoons melted butter. You can substitute hominy, rice, or any other cooked cereal for the crumbs.

Three cups of stale bread crumbs, three finely chopped onions, one teaspoon of salt, half a teaspoon of white pepper, two tablespoons of chopped parsley, and half a cup of melted butter or suet.

Three large onions parboiled and chopped, two cups of fine bread crumbs, two tablespoons of powdered sage, two tablespoons of melted butter or pork fat, salt and pepper to taste.

Two chopped onions, two cups of mashed potatoes, one cup of bread crumbs, salt, pepper, and powdered sage to taste.

One quart of stale bread crumbs, salt, pepper, and powdered thyme for seasoning, plus half a cup of melted butter.

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Select a pig about six weeks old, wash it thoroughly inside and out; wipe it dry with a towel, salt the inside, and stuff it with a rich poultry dressing to make it plump. Sew it up, place it in a roasting pan, and salt and pepper the outside. Pour a little water into the roasting pan and baste with butter and water a few times as the pig warms, then with gravy from the pan. Roast it for two to three hours. To make the gravy, skim off most of the grease; stir in a good tablespoonful of Gold Medal Flour, add water to achieve the right consistency, season, and let it all boil once. Strain and pour into the gravy dish. Place the pig on a large platter surrounded by parsley. Serve it hot. When carving, cut off the head first; split the back, remove the hams and shoulders, and separate the ribs.

Put a medium-sized ham in a pot and cover it with sweet cider. Let it simmer gently for 3.5 hours. Skim frequently to remove the grease as it rises. When it's tender, take it out and remove the rind; cut the fat on top into diamonds and stick a clove into each diamond; then rub the top of the ham with ½ cup of maple syrup, place it in the oven, and bake slowly for 45 minutes.

Choose a small leg of young pork; make a slit in the knuckle with a sharp knife and fill the space with chopped sage, onions, and a little pepper and salt. When it's about halfway cooked, score the skin in slices, but don't cut deeper than the outer layer. Serve it with apple sauce.

Cut sweet cured salt pork into half-inch slices, place them in a saucepan, cover with cold water, and bring to a boil. Drain the water, add cold water, let it sit for a few minutes, then roll in a mix of two parts Gold Medal Flour and one part corn starch, seasoned with white pepper. Heat one tablespoon of hot bacon fat in the frying pan to prevent the pork from sticking. Pour off the fat as it melts while frying, browning the pork until it is reduced by half. For one and a half cups of cream gravy, use three tablespoons of melted fat and add two level tablespoons of corn starch. Cook for three minutes in the hot fat without browning, then stir in one and a half cups of milk and a quarter teaspoon of salt, cooking until it thickens smoothly. Serve for breakfast with baked potatoes and hot biscuits.

Trim the uneven ends of a spare rib neatly, crack the ribs in the middle, rub with salt, and sprinkle with pepper. Fold it over, stuff it with turkey dressing, sew it up tightly, and place it in a roasting pan with a pint of water. Baste it often, turning it once or twice to ensure both sides bake to a rich brown.

Trim off the skin and fat. Rub the chops with a mix of powdered sage and onion. Put small pieces of butter into a frying pan. Add the chops and cook them slowly until they’re well done. Place the chops on a hot plate. Add a little hot water to the gravy in the pan, along with one large spoon of butter rolled in Gold Medal Flour, pepper, salt, and sugar, and half a cup of juice drained from canned tomatoes. Simmer for five minutes, then pour over the chops and serve.

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Soak one quart of white beans overnight in cold water. Drain, add fresh water, and simmer until tender. Transfer to a baking pan and place half a pound of parboiled fat salt pork in the center. Mix one teaspoon of salt, half a teaspoon of mustard, and one tablespoon of molasses; add this to the beans, along with enough boiling water to cover. Bake for eight hours in a moderate oven, adding more water as needed.

Cut a fillet or round from a leg of lamb; remove all the fat from the edges and take out the bone. Rub it all over with a little pepper and salt. Prepare a stuffing of finely chopped onions, bread crumbs, and butter, well-seasoned and mixed. Fill the spot where the bone was with this stuffing. Make deep cuts all over the surface of the meat and fill them with the same stuffing. Wrap a piece of cloth around the meat to keep it together, and stew it with just enough water to cover it. Let it cook slowly and steadily for four to six hours, depending on its size and toughness, skimming frequently. When it's done, serve it with its own gravy.

Remove the bone and fill the space it created with a stuffing made like you would for turkey or chicken; keep it well basted and continue as described above. You can prepare a fillet of veal in the same way by using a sharp knife to take out the leg bone.

Cut into pieces that are easy to serve; lightly beat an egg and dip each piece in the egg. Heat your frying pan and fry until golden brown in butter. You'll need quite a bit of butter to make it tasty and prevent burning.

One and a half pounds of good beef steak, finely chopped, one cup of suet, two slices of wheat bread soaked in water, two eggs, and half a cup of heavy cream; season well with salt and pepper. Shape into a loaf or roll and bake for 45 minutes, basting frequently.

To roast in a cooking stove, the fire needs careful attention so the meat doesn’t burn. Place the well-floured and seasoned meat in a roasting pan, with slightly more than enough water to cover the bottom. Rotate the pan frequently to ensure all sides are evenly roasted, and baste often. The oven should be very hot when the beef goes in so the outside cools quickly and helps keep the juices inside. A large roast of eight or ten pounds is much better and more cost-effective than a small one, even for a small family. Allow a quarter of an hour for every pound of meat if you like it rare. It can be reheated the next day. If there’s a lot left, serve it cold the next day or in very thin slices; dip each slice in flour, then finely chop two onions. Arrange a layer of meat in a baking dish and sprinkle it with salt, pepper, and onion; then place a layer of sliced or canned tomatoes on top. Alternate the layers until the dish is nearly full, moisten with the gravy, add a layer of tomatoes on top, fill with boiling water, cover with a plate, and bake for two hours.

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Leave the kidney in, surrounding it with a good amount of salt. Make a dressing like you would for poultry; unroll the loin, place the stuffing evenly around the kidney, fold it back up, and secure it with several loops of white cotton twine wrapped in all directions. Place it in a roasting pan with the thick side down and put it in a hot oven, then reduce the heat to moderate. After half an hour, add a little hot water to the pan and baste frequently; after another half hour, turn the roast over, and when it's done, lightly sprinkle with Gold Medal Flour and baste with melted butter. Before serving, carefully remove the twine. A roast weighing four or five pounds will take about two hours to cook. For gravy, skim off some fat if there’s too much in the drippings; whisk in Gold Medal Flour; stir until browned, adding hot water if needed; let it boil for a few minutes, stir in your choice of sweet herbs, and pour into a gravy boat. Serve with green peas and lemon jelly.

Take a piece of butter the size of an egg, three pounds of raw veal, one teaspoon of salt, one teaspoon of pepper, and two eggs. Chop everything finely and mix them together, adding two tablespoons of water. Shape this mixture into a loaf, then roll it in two tablespoons of crushed crackers and bake for two hours. Once it's cool, slice it up.

For every way to dress them, they should be prepped by parboiling and then placing them in cold water; this makes them whiter and firmer. Dip in beaten egg, then in breadcrumbs, add pepper and salt, and fry in lard. Serve with peas or tomatoes.

Trim and flatten the cutlets, season with salt and pepper, then dip them in beaten egg and coat with cracker crumbs. Fry in hot oil, turning them when the bottom is brown. Drain off the excess fat, squeeze some lemon juice on each one, and serve on a hot plate.

Cut the liver into half-inch slices, soak in cold water for twenty minutes, drain, dry, and coat in Gold Medal Flour. Heat the pan until it’s really hot. Add thinly sliced bacon and cook until browned, then transfer to a hot platter. Fry the liver quickly in the hot fat, flipping it often. Once cooked, pour off all but one or two tablespoons of fat, coat with Gold Medal Flour until it’s absorbed, and stir until browned. Gradually add hot water to create a smooth gravy, season, and boil for one minute. Serve separately.

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Three pounds of chopped veal, one pound of finely chopped fresh pork, three eggs beaten well, a chunk of butter the size of an egg, one pint of bread crumbs, 1 tablespoon of salt, 1 teaspoon of black pepper, and half a teaspoon each of thyme and sage. Shape this mixture into a loaf, take a piece of white muslin, and wrap it securely, making sure to secure the ends as well. Put it in a baking pan with just a little water. Baste frequently. Turn it to brown both sides. Leave it wrapped in the cloth until it cools down.

Take a thick piece of beef (it doesn't have to be super tender), cut it into serving-sized pieces; put it in a pan with a little hot water; slice three or four onions and simmer them very slowly for several hours. Let the water evaporate and let the meat brown, then stir some flour into the fat that has come from the meat. If there's too much fat, remove some and add boiling water, stirring until the flour is cooked. Pour the meat and gravy into a deep dish or platter and serve. You can also use pieces of cold roast or steak.

Bay leaves, which you can find at the pharmacy, are a great alternative for people who aren't fond of onions, but be sure to remove the leaves before serving.

Select your steak carefully. The thicker end of the “Porterhouse” is great, or the “loin.” Make sure the grill is hot and buttered, and over hot coals; place the beef on the grill, and cook until the blood starts to appear on the top side before flipping, as long as the fire isn't too strong. To keep the juices in, beef should be cooked quickly at first. Turn it often instead of letting it burn. When it's done, move it to a platter and season to your liking. Don’t use salt while cooking, as it makes the blood escape. Serve with mushrooms.

Select a nice, tender sirloin steak; pound it well, season with salt and pepper; then make a nice dressing of chopped bread, well buttered, salted, and peppered, with a little sage, mixed with just a bit of warm water. Spread this on the meat, then start at one end and roll it up; tie it with string. Place it in a roasting pan with a little water. Bake for about 45 minutes. It can be eaten warm or sliced cold for tea.

Chop three pounds of veal steak and one thick slice of salt pork until it's as fine as sausage meat. Add in three Boston crackers, finely crushed; half a teacup of tomato ketchup; three well-beaten eggs; one and a half teaspoons of salt; one teaspoon of pepper; and the zest of one lemon. Shape it into a loaf, place it in a small roasting pan, cover it with a rolled cracker, and baste it with a cup of hot water and two tablespoons of butter. Bake for three hours, basting frequently.

Pick into small pieces one-fourth of a pound of thinly sliced, somewhat moist dried beef and brown it in a little butter. Once browned, add a coffee cup full of milk and cream. Allow it to come to a boil and slightly thicken with a bit of butter and Gold Medal Flour creamed together. When it boils, pour it over a plate of brown toast and serve immediately.

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Three pounds of high-quality beef (rare), finely chopped, ten butter crackers crushed well, half a teacup of butter, and pepper and salt to taste, along with half a cup of water. Mix everything together thoroughly, press it down firmly in pans, spoon a little of the water the beef was boiled in over the top, and bake for one and a half to two hours. Slice when cool.

Use cold veal or lamb; chop finely, using equal parts of meat and bread crumbs; season with sage, salt, and pepper, and moisten with eggs and melted butter, or gravies from the meat; shape into small cakes, and fry in butter until nicely browned.

Three pounds of veal, one and a half pounds of salt pork, both finely chopped; two crushed crackers, two well-beaten eggs, one nutmeg, two teaspoons of pepper, two teaspoons of chopped parsley, two teaspoons of celery, and the rind and juice of one lemon. Spread the mixture on the loaf after kneading. Bake in

Wash it well and place it in a pot with plenty of cold water; skim carefully; cook for forty minutes for each pound once it starts boiling. The quality largely depends on cooking it slowly and for a long time. If you're having it cold, put it in a container that allows for it to be pressed down with a heavy weight, as pressing really enhances the flavor of salted meat.

Trim off the excess fat and broil over a hot flame; season and butter them once they're cooked; don’t leave them rare. You can also fry them by first coating them with flour or breadcrumbs.

Season with regular salt, a tiny bit of saltpeter, half a cup of brown sugar, pepper, cloves, mace, and allspice, finely ground. Let it sit for two weeks, then remove the tongue, place it in a pan; add some butter; cover it with breadcrumbs, and bake slowly until it’s so tender that a straw can easily pierce through it. It's meant to be eaten cold. It can be stored for a long time and is great for tea.

Cut it into slices and soak them in cold salt water to draw out the blood. Some people cook it over a low fire until the liver turns white. Take it out, roll each piece in flour or breadcrumbs, season it, and put it in hot lard. Cover it and cook slowly until the liver is tender, then uncover it and fry quickly until brown. Another method is to pour boiling water over the liver for a few moments and then follow the steps above.

Take five or six lamb chops; the same amount of beef, veal, and pork; six or eight Irish potatoes, peeled and cut into quarters; three or four sliced onions, and salt and pepper to taste; add a pint of good gravy, flavored with ketchup, if you like. Cover everything tightly and let it simmer slowly for two hours (never let it stop simmering). A slice or two of ham makes it even better. Stir occasionally to prevent burning.

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Boil a medium-sized tongue for three hours, or until it's so tender that a broom corn can easily pass through it; skim frequently once it starts to boil. As soon as you take it off the heat, peel off the skin and let it cool. If it's a pickled tongue, make sure the water is cold when you start boiling it; if it's fresh, salt it thoroughly half an hour before you remove it.

Cold pieces of beefsteak are great, finely chopped, cooked in a bit of butter and water, and thickened with flour; pour it over pieces of toast arranged on a plate, and moisten with hot, salted water. Garnish with hard-boiled eggs.

Cold pieces of beef, whether boiled, broiled, or baked, can be used for the dish. Remove all bones from the meat, chop it finely, and mix it with two parts potatoes to one part beef. Potatoes boiled with the skins on are best. They should be cold and chopped slightly coarser than the meat. Place them in a skillet with melted butter or clarified drippings, along with just enough hot water to prevent burning. Season to taste and stir constantly until everything is cooked through. If you prefer it crispy, let it sit long enough to form a crust on the bottom, then turn it out onto a flat dish. Other meats can be used instead of beef.

Season and roast it just like beef, basting with butter and water until there's enough gravy to use. It needs to be cooked longer than beef. Serve it with currant jelly.

Clean pigs’ feet and ears thoroughly, and soak them for several days in saltwater; boil them until very tender and then split them open. (They are also good when fried.) To pickle them for cold storage, pour boiling vinegar over them, spiced with peppercorns and a little salt. They will stay good, pickled, for a month or two.

Partially roast a small forequarter of lamb; cut it into pieces and place them in a dish. Season it and add a splash of water. Cook a pint of rice until it's dry, then salt it and mix in a piece of butter, along with the yolks of four well-beaten eggs—set aside enough yolk to pour over the top. Spread the rice and the remaining yolk over the lamb to create a topping; bake until light brown.

The ham should be a cold boiled one, from which the skin was removed when hot. Cover the ham all over with beaten egg; make a thick paste of cream, crushed crackers, salt, and a teaspoon of melted butter. Spread this evenly over the ham and brown it in a moderate oven.

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After washing the heart thoroughly, cut it into half-inch dice; place it in a saucepan with enough water to cover. Remove any scum. When it’s nearly cooked, add a sliced onion, a finely chopped stalk of celery, pepper, salt, and a piece of butter. Simmer until the meat is very tender. Mix a tablespoon of Gold Medal Flour with a small amount of water to thicken the mixture. Bring to a boil and serve.

Cut two pounds of tender beef into small pieces, season with pepper and salt; slice one or two onions and add them, along with enough water to make a gravy. Let it simmer slowly until the beef is fully cooked, then mix in some pieces of butter rolled in Gold Medal Flour to create a rich gravy. Cold beef can be cooked the same way, but the onions should be sautéed before adding them to the meat. Add more boiling water if it dries out too quickly.

Remove leftover meat from fat and gristle and chop it finely using a meat chopper. For one pint of meat, add one teaspoon of salt, one-eighth teaspoon of pepper, half a cup of stock or water, two tablespoons of bread crumbs, and one tablespoon of butter in a saucepan over a simmering burner. When it's hot, add the meat to the mixture. Take it off the heat and gently stir in two well-beaten eggs. Pour the mixture into buttered custard or timbale cups and place them in a baking pan that’s half filled with hot water. Bake in a moderate oven for fifteen to twenty minutes. Serve with tomato sauce.

Should be washed in warm water and cut into three-inch squares; take one egg, three tablespoons of Gold Medal Flour, a little salt, and make a thick batter by adding milk; fry some slices of pork, dip the tripe in the batter, and fry until golden brown.

Melt two tablespoons of lard and one of butter in a stew pot. Add three medium-sized onions, three cloves of garlic, all chopped very finely; one cup of chopped greens, and a little parsley; a quart can of strained tomatoes, and a pinch of dried mushrooms if you have them; season with pepper and salt to taste; six large potatoes cut into quarters, and finally, three pounds of plain boiled tripe cut into thin strips. Add boiling water if it's too dry. Serve hot.

Take leftover cold beef and chop it finely; then add cold boiled potatoes, also chopped finely. Season with salt and pepper, and add a little warm water. Put everything in a frying pan and cook slowly for about twenty minutes.

Take a piece of meat, preferably cross-rib, place a slice of bacon or some lard at the bottom of the pot, then add the meat, and fill it with water until the meat is covered. Next, add two onions, some peppercorns, cloves, bay leaves, one carrot, a crust of brown bread, salt, and some vinegar. Add pepper, sprinkle flour on top, and let it boil slowly.

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About twenty cents' worth of oxtail for three people. Have it cut into pieces about an inch long. Take one large onion and brown it in butter, one carrot, one turnip, one small piece of garlic, enough water to cover, and cook slowly for four hours.

Take one head of cabbage, and after removing any dirty or damaged leaves, cut it lengthwise into about eight or nine sections, keeping the heart attached to each piece to hold it together. Place it in the pot on top of beef that has been boiling for a while; boil everything together for one hour. Season with salt and pepper to taste. Remove the meat, let the cabbage boil for a few more moments in the beef broth, and then serve it.

Take three pounds of round steak and grind it using a meat grinder. Beat two eggs with some pepper and salt, and mix in one and a half cups of fresh, soft bread crumbs. Press this mixture into a shallow, oblong loaf pan and cover it with about eight thin slices of salt pork. Add half a cup of water to the pan, bake it for an hour, basting often. Once done, transfer it to a warm platter, removing the pieces of pork. Thicken the gravy in the pan with a little Gold Medal Flour and half a can of stewed mushrooms; pour this over and around the meat and serve hot. It’s also tasty when cold if sliced and served with a lettuce salad.

When you've finished the best parts of a cold roast beef, take the small pieces, or enough to fill half of a granite baking pan; also include any gravy, a chunk of butter, some sliced onion, pepper, salt, and enough water to create plenty of gravy. Put it over the heat, thicken it by stirring in a tablespoon of Gold Medal Flour, and cover it to let it simmer gently. Next, boil enough potatoes to fill your baking dish, mash them until smooth, and mix in milk and butter until light and fluffy, then spread a thick layer on top of the meat. Brush the top with egg, place the dish in the oven, and let it bake until it turns golden brown. There should be a good amount of gravy left with the beef so the dish doesn’t end up dry and bland.

Take a good rump steak, flatten it out, and spread a seasoning made of breadcrumbs, parsley, pepper, and salt mixed with softened butter on top. Roll up the steak, tie it securely, and place it in a dish with a cup of boiling water. Cover it with another dish and bake for forty minutes, basting often.

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Two tablespoons of butter, one tablespoon of Gold Medal Flour; mix well; pour in boiling water until it thickens; then add one hard-boiled egg, chopped finely, and two tablespoons of capers.

Take the liver, heart, gizzard, and neck of a chicken, wash them, and boil in salted water. Let them boil until they're tender. Remove them with a skimmer and chop into coarse pieces. Put them back, add a little butter, and thicken to a cream. Season with pepper and salt, boil for a few minutes, and serve.

One cup of brown sauce made with stock, one teaspoon of sugar, one teaspoon of mustard, one tablespoon of vinegar. Simmer for five minutes.

One peck of ripe tomatoes, boiled with two onions, six red peppers, and four cloves of garlic for one hour; then add half a pint or half a pound of salt, three tablespoons of black pepper, and half an ounce each of ginger, allspice, mace, and cloves; boil again for one more hour, and when cool, add one pint of vinegar and a quarter pound of mustard; and if you prefer it really spicy, add a tablespoon of cayenne.

Mix one tablespoon of white sugar with half a teacup of good vinegar; add the mint and let it steep for half an hour in a cool place before serving. Serve with roast lamb or mutton.

Mix two tablespoons of Gold Medal Flour with half a cup of butter, then have a pint of boiling milk ready; stir the flour and butter into the milk. Take three stalks of celery, cut them into small pieces, and boil them for a few minutes in water, then strain it off. Add the celery to the melted butter and stir over the heat for five to ten minutes. This is really nice with boiled chicken or turkey.

Melt half a cup of currant jelly over low heat. Add one cup of hot brown sauce; stir well and let it simmer for one minute.

One cup of milk, a teaspoon of Gold Medal Flour, a tablespoon of butter, salt, and pepper. Heat the butter in a pan until it's hot but not browned, then add the flour. Stir until it's smooth; gradually pour in the milk. Bring it to a boil once. Season with salt and pepper and serve. This is great for cutting in cold potatoes and letting them heat through; they become creamed potatoes. It can also be used as a sauce for other vegetables, omelets, fish, and sweetbreads, or really anything that needs a white sauce. If you have plenty of cream, use that instead and skip the butter.

Cream 1/2 cup of butter. Add 4 well-beaten egg yolks, then the juice of 1/2 a lemon, 1/2 teaspoon of salt, and a dash of cayenne. Slowly pour in 1 cup of hot water. Mix and place in a saucepan of hot water. Stir until the sauce thickens to a cream. Do not let it boil. Stir for a few minutes after removing from the heat. It’s a great sauce for fish, asparagus, or cauliflower.

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Slice one peck of green tomatoes, sprinkle generously with salt, and let them sit overnight. In the morning, drain them well; cover with vinegar; simmer with six large onions, three red peppers, one teaspoon each of mustard, ginger, and pepper, a pinch of red pepper, a cup of brown sugar, and a cup of grated horseradish. Let everything simmer for just over two hours.

To one cup of brown sugar, add one tablespoon each of chopped capers and pickles, and simmer for five minutes.

Yolk of one egg, well beaten, half a cup of vinegar. Stir in quickly half a tablespoon of sugar, salt and pepper, two tablespoons of milk, and two tablespoons of cream. Bring to a boil, then cool and pour over salmon.

Peel, quarter, and core rich, tart apples; add just a little water, cover them, and place them over the heat. Once tender, mash them until smooth and serve with roasted pork, goose, or duck.

A decent-sized horseradish root is needed, which should be grated into a bowl along with a teaspoon of mustard, a pinch of salt, a quarter pint of cream, and vinegar to taste. Mix everything together well.

Two quarts of ripe tomatoes, four large onions, four chili peppers; chop finely, then add four cups of vinegar, three tablespoons of brown sugar, two tablespoons of salt, and two teaspoons each of cloves, cinnamon, ginger, allspice, and nutmeg; boil everything together thoroughly and bottle after straining through a colander.

Dissolve half a teaspoon of beef extract in half a pint of boiling water. Sauté one minced onion and one chopped carrot in a bit of butter or fat until they're lightly browned; pour the liquid over them, let everything boil together for ten minutes, and add a tablespoon of mushroom ketchup. Skim off any foam, strain, and it's ready to serve.

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Fry the ham quickly and take it out of the pan as soon as it's done. Crack the eggs one at a time into the hot oil, ensuring the yolks don't break and keeping the eggs as separated as possible to maintain their shape. The ham should be cut into pieces that are the right size for serving, and when the eggs are cooked, place one on each piece of ham. If there are any extra eggs, arrange them evenly around the edge of the platter.

Slice two onions and sauté in butter, add a tablespoon of curry powder and one pint of good broth or stock, stew until the onions are very tender, then add a cup of cream thickened with arrowroot or rice flour, simmer for a few moments, then add eight to ten hard-boiled eggs, sliced and beaten well, but do not boil.

Take three eggs, two ounces of butter, one dessert spoonful of chopped parsley, one salt spoonful of chopped onions, and a pinch of dried herbs. Whip the egg whites until they're very stiff. Mix the yolks with the parsley and a bit of salt and pepper. Gently fold the herbs into the mixture and continue as you would with a regular omelet. Fold the omelet and serve right away.

Six eggs, separated into whites and yolks and beaten individually; half a pint of milk, one teaspoon of corn starch, one teaspoon of baking powder, and a pinch of salt; fold in the beaten egg whites last; cook in a bit of butter.

Mince enough ham, both fat and lean, to fill a small teacup very finely, and add two finely chopped small onions, like the ones used for pickling. Beat six eggs, mix the ham into them, and cook the omelet in the usual way, folding it over when it's done.

Beat the eggs lightly, then mix in the milk and seasoning. Cook in a hot, buttered frying pan, stirring constantly until it thickens. Serve hot.

Break eight or ten eggs into a bowl; add a little salt and pepper, along with a tablespoon of water; beat it all well with a spoon or whisk. In the meantime, put some fresh butter in an omelet pan, and when it's almost hot, pour in the eggs; while it’s cooking, use a slotted spoon to lift the edges from the pan so it cooks properly. When the eggs are set and one side is a nice brown, fold it in half and serve hot. These omelets should be spread quite thin in the pan; you'll need about a piece of butter the size of a small egg for each one.

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Remove the skin from ten medium-sized tomatoes, chop them in a saucepan, and add butter, pepper, and salt. Once they’re boiled enough, beat five or six eggs, and just before serving, pour them into the saucepan with the tomatoes. Stir them in one direction for two minutes, giving them time to cook thoroughly.

Six eggs, whites and yolks beaten separately. One cup of milk, one tablespoon of butter melted in the milk, one tablespoon of Gold Medal Flour; cook slowly in a buttered skillet on the stove without stirring.

Fill a pan with boiling salted water. Crack each egg into a wet saucer and gently slip it into the water; return the pan to a spot where it won’t boil over. Use a spoon to gently dip water over the eggs. When the whites are firm and a thin film has formed over the yolks, they’re done. Lift them out with a slotted spoon, drain, and serve hot on toast. Season with salt.

Cut eight slices of bacon very thin and fry them until crispy; remove them and keep warm in the oven. Crack four eggs into the hot grease and fry them until browned. Serve the eggs on top of the bacon, with small fried pieces of bread arranged around. You can use hash instead of bacon.

Have the water boiling, and the toast soaked in a little salt water, then buttered. Crack the eggs one at a time carefully into the water, let them boil until the whites are set, remove with a slotted spoon, trim off the uneven edges, and place each egg on a slice of toast; add some butter, salt, and pepper on top. Eggs need to be very fresh to poach well.

Chop two ounces of smoked dried beef, removing the fat and outer skin. Add one cup of tomatoes, a quarter cup of grated Old English cheese, a few drops of onion juice, and a pinch each of cinnamon and cayenne. Melt two tablespoons of butter, add the mixture, and when it’s heated, stir in three slightly beaten eggs. Cook until it reaches a creamy consistency, stirring constantly and scraping the bottom of the pan.

Boil eight eggs until hard, then cut them into thick slices. In a saucepan, melt a tablespoon of butter and mix in a heaping tablespoon of Gold Medal Flour along with a teaspoon of curry powder. Stir until it’s smooth, then add a large cup of skimmed soup stock, cooking while stirring constantly until it turns into a smooth sauce. If it’s too thick, add more stock. Once it’s smooth and has the consistency of cream, season with salt and pepper to taste, then add the sliced eggs, lightly sprinkled with salt. Heat until it’s very hot.

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Butter a small dish for shirred eggs or vegetables, then cover the bottom and sides with fine bread crumbs. Gently add an egg, cover it with seasoned bread crumbs, and bake in a low oven until the egg white is set and the crumbs are browned.

Fried eggs are cooked like buttered eggs without flipping them. They're typically fried in bacon grease, which is spooned and poured over the eggs. Make sure the grease isn't too hot, as that will create a hard, hard-to-digest crust on the egg.

Melt one tablespoon of butter, add an egg, and cook until the white is set. Flip it once while cooking, and use just enough butter to prevent sticking.

Soak the bread crumbs in the milk for fifteen minutes, then add the salt and pepper. Separate the egg yolk from the white and beat until light. Mix the yolk into the bread and milk and fold in the white. Pour into the heated buttered pan and cook until set. Fold and transfer to a heated dish.

Follow any of the omelet recipes above. Make white sauce. Add asparagus, drained and rinsed, to the white sauce, spread some of the mixture over half of the baked omelet, fold over the other half, flip onto a platter, and pour the rest of the sauce on top. You can use the cut asparagus. Cooked peas, cauliflower, or leftover finely chopped cooked chicken, veal, or ham can be used instead of the asparagus.

Scrambled eggs with tomatoes make a delicious lunch option. Take two medium-sized tomatoes, peel them, chop them into pieces, and fry them in a bit of hot olive oil. Once they're cooked, drain off the liquid, and take four well-beaten eggs, add some cream, and scramble them. Combine the tomatoes with the eggs, seasoning with salt and pepper to your liking. Serve on thin slices of toast.

Take spaghetti and cook it with a cup of grated cheese. When the spaghetti and cheese are done, add slices of hard-boiled eggs. Serve in a bowl topped with pieces of soft toast.

Among many other great dishes made with this paste are fried chicken with spaghetti and tomato jelly, and macaroni au gratin in an Edam cheese shell.

Bake the potatoes, cut off the top, and scoop out half of the insides. Instead, add a raw egg, some salt, a pinch of cayenne pepper, 1 teaspoon of cheese, and 1 teaspoon of butter into each potato. Return them to a hot oven for 4 minutes.

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Boil the potatoes until tender, then cut them into quarters. Put them in a baking dish, add butter on top; sprinkle with brown sugar; pour in some water and a bit of lemon juice. Bake until browned and serve hot.

Wash and peel the potatoes. Cook them for ten minutes in boiling, salted water. Drain, cut them in half lengthwise, and place them in a buttered pan. Make a syrup by boiling the sugar and water together for three minutes; then add butter. Brush the potatoes with the syrup and bake for 15 minutes, brushing twice with the remaining syrup.

The following method is not well-known and has the benefits of keeping all the nutrients in the spinach and avoiding the use of boiling water.

Having washed and drained the spinach very thoroughly, cut it into coarse pieces and put it in a saucepan where you have heated three and a half ounces of butter for every pound of spinach. Add salt, grated nutmeg, and cook on high heat.

Having cooked the spinach in salted water as before, wash and drain the leaves carefully, then remove all the water and give them a few cuts with the knife without chopping them up. Put them into a frying pan where you've heated some butter; season with salt to taste and serve very hot.

This way of preparing spinach is highly regarded in Italy, where they include fillets of anchovies.

Take freshly boiled and mashed potatoes or some that are leftover, add the beaten yolk of an egg, place them in a greased pan, and shape them into balls, hearts, or flat cakes. Brush with the beaten egg white and bake in the oven until golden.

Hash 8 cold boiled potatoes, mix them with ½ cup of cream, ½ ounce of good butter, a pinch of salt and pepper, and a tiny dash of grated nutmeg. Place them in a dish, sprinkle 2 tablespoons of grated American cheese over them, 2 tablespoons of grated breadcrumbs, and a large teaspoon of melted butter, then bake in the oven for 10 minutes until browned.

Cold rice and stewed tomatoes can be turned into a tasty filling for peppers by seasoning it well with spices and a bit of onion. You can either bake them directly or first fry them in hot butter or olive oil, then place them in a baking dish with a cup of white stock and bake for half an hour or more. All baked peppers taste better when cooked in stock.

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Cook one thickly sliced onion in three tablespoons of butter until it’s lightly browned. Take out the onion and keep it warm. Add three cups of cold boiled potatoes, sliced; sprinkle with salt and pepper, and mix well with the butter. Push it to one side of the pan and let it brown nicely underneath, then sprinkle the onions over the potatoes; let it heat through. Turn it out onto a hot serving platter, upside down; sprinkle with finely chopped parsley. Cooking the onion separately reduces the risk of burning.

Cut the potatoes into slices, season with salt and pepper. Fry the onions in the fat until they’re light brown, then add the potatoes and cook until they’ve absorbed the fat. Stir in the chopped parsley and serve.

Cut six small, fresh artichokes into quarters and remove the fuzzy center. Neatly trim the leaves and parboil them for five minutes in salted water, then drain. Place them in a casserole, season with salt, pepper, and 1/4 cup of butter; you can also add 1/4 cup of finely chopped mushrooms. Cover and cook in a moderate oven for 25 minutes. Serve with your choice of sauce. Hollandaise is the best option.

Wash the beans, pick them over, cover with cold water, and let them soak overnight. In the morning, cover them with fresh water, heat slowly, and cook just below the boiling point until the skins burst. You can check this by taking a few beans on the tip of a spoon and blowing on them; if the skins burst, they’re ready. Once done, drain the beans and place them in a pot with the brisket of beef. If you’re using pork, scald it, cut through the rind in half-inch strips, and bury it in the beans, leaving the rind exposed. Mix together mustard, salt, sugar, molasses, and water, and pour this over the beans, adding enough more water to cover them. Cover the pot and bake slowly for six to eight hours. Uncover the pot during the last hour so the pork can brown and get crispy.

Throw the sprouts, after removing the outer leaves, into three quarts of boiling water, along with salt and a pinch of baking soda. Once it comes back to a boil, take the sprouts out and drain them in a sieve, then on a dry cloth, so no water is left on them.

Brown an ounce of butter with the flour and sugar, then add the stock, chopped onion, parsley, pepper, nutmeg, and the rest of the butter. Bring it to a boil, then add the sprouts and let everything simmer gently for half an hour.

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To make the dish, the freshest young, sweet carrots are selected. These are peeled and boiled until soft. Then they are sliced lengthwise in half, dipped in thick honey, and arranged in a baking dish, with the bottom lightly coated in olive oil. They are then generously sprinkled with grated cheese and salt and placed in a hot oven to brown for about fifteen minutes.

Boil the cauliflower. Melt one and a half ounces of butter and two tablespoons of Gold Medal Flour until it’s golden brown, then add the cream and half a pint of the water in which the cauliflower was boiled, along with half a teaspoon of dissolved meat extract. Cook this sauce until it thickens, then season it with ground mace. Strain the sauce and pour it over the cauliflower, which should be in a deep dish. Melt the remaining half ounce of butter, drizzle it on top, sprinkle with grated Parmesan cheese, and bake in a hot oven, placing the dish in a pan of boiling water.

Cut fresh boiled corn, too old to serve on the cob, off the cob; or use the pulp from a can of corn.

Mix the corn with the salt, pepper, flour, and sugar, then add the liquids. Melt the butter, mix it with the bread crumbs, and cover the bottom of a pudding dish with half of the crumbs. Add the corn mixture, then top it with the remaining crumbs. Bake in a moderate oven for about twenty minutes, and serve hot in the pudding dish.

Add salt and then the macaroni to the boiling water. Let it boil for 20 minutes, stirring to prevent it from sticking to the bottom of the pot. Drain in a colander; pour 1 cup of cold water over it; then return it to the empty pot.

Slice six onions and sauté them in butter until they're lightly browned. Then add half a cup of milk, half a cup of cream, one tablespoon of Gold Medal Flour, and one well-beaten egg; season with salt to taste. Prepare a baked pie crust in a standard pie dish and pour the onion mixture into it. Place it back in the oven and bake until it's nicely browned. You can add egg white on top if you like. This is a really excellent Dutch dish.

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Slide the spaghetti into the boiling water gradually without breaking it and cook for 25 minutes. Drain, then add butter to a saucepan along with salt, pepper, and nutmeg; let it cook for a few minutes. Add the hot tomato sauce and gently mix with a fork. Then, add cheese and mix well again with a fork for one minute or longer. Serve on a hot dish.

Cook the spinach leaves in a pan of salted water. Rinse them thoroughly to get rid of any sand. Drain them, squeeze out the moisture, and chop them very finely. Heat some butter in a saucepan, add the chopped spinach, and stir with a long wooden spoon, adding a bit more butter. This will help release the moisture. Season to taste with salt and a pinch of grated nutmeg. Finish by adding one and a half ounces of good butter.

Break half a pound of macaroni into short pieces and cook it in plenty of salted water until tender. Make a sauce by mixing two level teaspoons of Gold Medal Flour with butter and cooking it with one cup of cream for five minutes. Add half a level teaspoon of salt and a pinch of pepper. Stir in one egg and remove from heat immediately. Layer the macaroni and sauce alternately in a buttered baking dish, then pour over everything a mixture of one-quarter cup of milk and one-quarter pound of grated cheese, melted together. Spread this mixture evenly over the top so it’s well distributed. Top with fine bread crumbs and bake in a hot oven until brown.

One and a half pounds of Mexican chili beans, 6 medium-sized onions, 6 cloves of garlic, 1 can of tomatoes, ½ teaspoon of paprika, a bay leaf, 1½ pounds of ground beef, 3 tablespoons of Gebhardt’s Eagle Chili Powder, and salt to taste. Soak the beans overnight, then cook them until they're tender. Add the can of tomatoes, paprika, bay leaf, and salt. Slice the onions and garlic, then fry them until they're cooked.

Put the hamburger in a completely dry frying pan, no oil, and cook it until it’s broken apart and dry. Make a paste with the chili powder, add it to the beans, and cook a bit longer.—Mrs. E. F. Kiessling.

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Slice green tomatoes with onions, add salt, and let them sit overnight. Drain them thoroughly and boil for half an hour with vinegar; add sugar to taste, along with white mustard seed, allspice, cloves, cinnamon, ginger, and a little mustard.—Mrs. Cora Dixon.

Get some nice large peppers, cut a slit in them, and remove the seeds. Thinly slice a head of cabbage, salt it like you're making coleslaw, and mix it thickly with black mustard seeds. Stuff the peppers with this mixture and sew up the slit. Place them in a jar and pour enough cold vinegar over them to cover.

Slice one peck of green tomatoes, add one cup of salt, and let them sit overnight. Drain the water from them and add one gallon of vinegar, one large spoonful of allspice, one teaspoon of cloves, one tablespoon of cinnamon, half a teaspoon of ground mustard, four cups of sugar, one cup of grated horseradish, and simmer everything together for ten minutes. Add more sugar if needed.

Eight pounds of ripe tomatoes, four pounds of sugar, half an ounce of cloves, half an ounce of allspice, and half an ounce of cinnamon. Peel the tomatoes and boil for one and a half hours; when it's slightly cool, add half a pint of vinegar. Store in jars.

Mix chopped and drained tomatoes with chopped onions, red and green peppers, and horseradish; add spices, sugar, and a bit of curry powder; cover with vinegar and boil for one hour.

Boil the melon until you can easily stick a fork through it. For seven pounds of fruit, use three pounds of sugar, one quart of vinegar, and one ounce each of cinnamon, cloves, and allspice. Heat the vinegar, add the sugar and spices, and pour it over the melon. Do this for three mornings.

Wash them in clean water, put them in a jar, and generously sprinkle them with salt; as you add fresh cucumbers, add more salt. They will create their own brine.

Twenty-five small cucumbers, fifteen sliced onions, two quarts of string beans cut in half, four quarts of green tomatoes sliced and chopped coarsely, and two large heads of white cabbage. Prepare these ingredients and layer them in a stone jar with a little salt sprinkled between each layer. Let them sit for twelve hours, then drain the brine. Next, put the vegetables in a pot over the heat, adding four coarsely chopped red peppers, four tablespoons of mustard seeds, two tablespoons each of celery seeds, whole allspice, and whole cloves, along with a cup of sugar. Pour in enough of the best cider vinegar to cover; seal it tightly and simmer until fully cooked. When hot, transfer to glass jars.

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Cut the tomatoes in half and boil them for half an hour, then strain through a fine sieve and add the spices in the amounts listed below. After that, simmer for about three hours on low heat. Remove from heat, let it cool, and then set aside until the next day, when you need to add half a pint of vinegar for each peck of tomatoes. For each equal amount of the vegetables, while boiling, add one-eighth of an ounce of red pepper and one-quarter of an ounce of black pepper. Use half an ounce each of mace, allspice, and cloves, and two ounces of mustard. Add salt to taste, a bit of ginger, and celery essence if you want. Bottle it up, seal and cork it, and store it in a dark, cool place.

Slice in a clay jar one peck of green tomatoes and six large onions, then pour one cup of salt over them. Let it sit for twenty-four hours and drain. Add one quart of cider vinegar, three pounds of brown sugar, one-eighth of a pound of white mustard seed, one teaspoon of ground cloves, one teaspoon of ginger, two teaspoons of mustard, and one teaspoon of cayenne pepper, and cook slowly for fifteen minutes.

Stone 5 pounds of cherries. Take 1 quart of vinegar, 2 pounds of sugar, and ½ ounce each of cinnamon and mace. Grind the spices and tie them in a muslin bag; boil the spices, sugar, and vinegar together, then pour it hot over the cherries.

Save the apple cores and peels leftover from cooking. Place them in a jar, cover with cold water, and let it sit in a warm spot. Add half a pint of molasses for every two gallons. Cover the jar with cheesecloth, and keep adding more peels and cores from time to time. This will create a good vinegar.

Take the beets when they're cold and slice them crosswise. Make a mixture of half vinegar and water, add a little salt and pepper, and a tablespoon of sugar, then put the beets in this. This is just for immediate use, since if they sit too long, they'll turn white. You can also make a bag of spices and boil it with them, along with a few whole cloves.

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Select sound, ripe, flavorful apples that aren’t overripe; wash, dry, and core them; place in a cast-iron pot, cover with water, and let cook slowly until the apples turn red. Pour into a muslin bag and drain; return the juice to a clean pot and boil for thirty minutes; skim off the foam. Now measure and for every pint of juice, add a pound of sugar; boil quickly for ten minutes. Red apples will give the jelly a wine-like color, while jelly made from lighter fruit will look like amber.

These are also known as sweet pickle fruits. For four pounds of prepared fruit, use one pint of vinegar, two pounds of brown sugar, and half a cup of whole spices—cloves, allspice, stick cinnamon, and cassia-bud. Tie the spices in a thin muslin bag, boil for ten minutes with the vinegar and sugar. Skim off the foam, add the fruit, and cook until tender. Reduce the syrup, then pour it over the fruit in jars and seal. If using stone pots, boil the syrup for three consecutive mornings and pour it over the fruit. Currants, peaches, grapes, pears, and berries can be prepared this way, as well as ripe cucumbers, muskmelons, and watermelon rind.

Take plums that aren’t too ripe, place them in a granite pan, and put that in a pan of water over the heat. Let the water simmer gently until all the juice has been extracted from the fruit, then strain it through a flannel bag and boil it with an equal weight of sugar for twenty minutes.

Select juicy apples. Mealy ones are no good. Wash and quarter them, then put them into a preserving kettle over the fire with a cup of water. If needed, add more water as it evaporates. When they are boiled to a pulp, strain the apples through a flannel bag, then continue as you would for other jelly.

Select the yellow red-cheeked ones if you can (the skin is like that of tomatoes; pour boiling water on them, then quickly put them in cold water and cut them in half). Follow the same process as preserving cherries, but use three-quarters of a pound of sugar for every pound of fruit.

Select the large cherries, remove the stems, and carefully pit them. For every pound of sugar, use one pound of cherries. Place the fruit in a granite pan and sprinkle the sugar over them. Stir and let sit overnight to candy. In the morning, transfer everything to a preserving pan, put it on the stove, and simmer gently until the cherries look clear, skimming off any scum that rises. Once the cherries are completely clear, remove the pan from the heat and seal it. Store in a dry, dark cupboard.

A pound of sugar for a pound of tomatoes. Use six pounds of each; add the peel and juice of four lemons along with a quarter of a pound of ginger, all tied up in a bag; place it on the stove and let it simmer slowly for three hours.

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To six pounds of strawberries, use three pounds of sugar. Get some nice red strawberries, remove the stems, and put them in a preserving pan over medium heat. Boil them for half an hour, stirring constantly. Break the sugar into small pieces and mix it with the strawberries once you've taken them off the heat. Then, place it back on the stove and boil it quickly for another half hour. Pour it into jars, and when it's cool, cover it with brandy paper and a piece of paper dampened with egg white on top.

Peel as many lemons as you like and remove all the seeds. Boil the peel until it's really soft, then add the juice and pulp along with a pound of sugar for every pound of lemons. Boil until it thickens and then bottle it up.

Take good grapes, heat them up and remove the seeds, then measure them and add an equal amount of sugar. Combine everything in a preserving pot and simmer for twenty-five minutes; add the juice of one lemon for every quart of fruit. Store in jelly jars.

To every pound of fruit, use three-quarters of a pound of sugar. Split the plums, remove the pits, and place the fruit on a dish with crushed sugar sprinkled over it; the following day, transfer them into a preserving pan and let them simmer gently by the fire for about thirty minutes, then boil them quickly; removing the foam as it forms, and keep stirring constantly, or the jam will stick to the bottom of the pan. Break the pits and add the kernels to the preserve when it starts to boil.

Pare and core the fruit and boil it until very tender. Make a syrup using one pound of sugar for every pound of fruit, and after removing the scum, boil the quinces in this syrup for half an hour.

Make a thick syrup with white sugar, finely chop the lemon peel, and boil it in the syrup for ten minutes. Pour it into glass tumblers and seal with paper. A teaspoon of this makes a loaf of cake or a dish of sauce taste great.

Crush a quart of fully ripe blackberries with a pound of the finest granulated sugar, ground very fine; put it into a preserving pan, and set it over a low heat until it thickens. Add a splash of brandy, and stir it again over the heat for about fifteen minutes; then put it into jars and, once it’s cool, seal them.

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Two cups of sugar, one cup of water, one teaspoon of cream of tartar, one tablespoon of vinegar, butter the size of a walnut, flavored with vanilla; boil until it forms threads; cool and pull.—Mrs. Mary Bowland, Dayton, Nev.

Two cups of granulated sugar, put in a metal or stone pot and stir until it boils; be careful not to let it burn. When the sugar is melted and starts to boil, stir in one cup of shelled peanuts; mix it in and take it off the heat; let it cool in greased pans.

Stir and boil one quart of New Orleans molasses and one-fourth quart of water until it forms a firm texture in cold water; add butter the size of an egg; pull and flavor with vanilla.

One cup of milk, two cups of sugar, one cup of molasses, two squares of chocolate, butter the size of an egg, vanilla; cook until crispy; beat until it crystallizes; pour onto a buttered pan; cut into squares.

Three cups of brown sugar, one cup of cream or half a cup of milk, and a big chunk of butter, plus one cup of chopped walnuts. Cook the sugar and cream until it's ready; then add the nuts. Take it off the heat and let it cool for five minutes. After that, beat it until you get the right consistency.—Abbie Blanche Wightman.

Four cups of sugar dissolved in twelve tablespoons of water and boiled for four minutes; one package of Knox's gelatin dissolved in twenty tablespoons of water; beat together for twenty-five minutes. Cut into squares and roll in powdered sugar and a little cornstarch.—Ethel Allen.

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Housekeepers often get mixed up by the mixing of weights and measures in a recipe, so having an accurate guide is really helpful. The following list of the most commonly used items will be found correct:

Put two teacups of rolled oats into three pints of boiling water that has one-half teaspoon of salt added. Boil this for about two hours or until the amount is reduced to one quart. Strain the liquid through a sieve with a tablespoon until the remaining meal in the sieve is dry. Store it in a bottle, and at feeding time, use half rolled oats and half milk. This should last for twenty-four hours.

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Mildew on white clothes can be removed by soaking them for a short time in a bucket of water with a heaping teaspoon of bleach added. Then hang them in the sun. Repeat if needed.

When frying potatoes and other things, try using an empty baking powder can to chop instead of a knife. You'll find it much more convenient and faster.

Try using a small five-cent paintbrush to grease cake and bread pans. Keep the grease in a round tin can; cut a hole in the lid and insert the paintbrush handle when it's not in use. This way, it's always ready to go and won't get your hands dirty.

To prevent your cake from burning when using new pans, generously butter the new pans and put them in a moderate oven for fifteen minutes. After that, you can bake the cake in them without worrying about burning.

When ironing with gas, put a lid from the coal stove over the gas burners and set the irons on top of it. The irons will stay clean and heat much better than if they were placed directly over the gas flame.

To clean plaster of Paris figures, use soapy water and a shaving brush. Rinse thoroughly. Soaking them in a strong solution of alum water will make them look like alabaster.

To protect gilt frames, apply a layer of white varnish when they’re new. Any dust can be wiped away with water without causing damage.

To store lemons, place them in water. Change the water once a week. They will last a long time.

That a small pat of butter added to the water stops vegetables, pasta, or rice from boiling over?

Should the water from cooked macaroni or rice be saved for soup and gravies?

Did you know that adding a teaspoon of vinegar to boiled meat while it's cooking makes the meat tender?

That after peeling onions, if you rub celery salt on your hands before washing them, the smell will go away?

That adding a pinch of salt to ground coffee before boiling it will enhance the flavor?

That if you gently rub kid gloves with bread crumbs after each time you wear them, they will stay clean much longer than they would otherwise?

That a poultice made of tobacco and warm water, wrapped in two cloths and put on the chest and stomach, will ease convulsions when nothing else works? It won't cause any harm.

That anyone with aching feet can find great relief by soaking their feet in kerosene for about ten minutes each day. If done regularly for a month, it is said to cure all corns and calloused areas on the feet. It will not cause blisters or any harm.

To treat burns, take a small bottle of picric acid and use a feather to apply it to the burned or scalded areas, letting it dry. In a few minutes, all the pain will disappear, and you won’t feel it again. If the burns are very severe, you may need to apply it more than once. This is an invaluable remedy, especially in homes with children, as they often get burned.

There’s nothing better than sulfur tea for your hair. It cures dandruff, promotes growth, makes your hair soft and shiny, and is great for preventing premature graying.

The whitish stain left on a mahogany table by a jug of boiling water or a very hot dish can be removed by rubbing in some oil, then pouring a bit of spirits of wine on the spot and drying it with a cloth.

Wash your aged oak woodwork and furniture with milk.

To get rid of ants in your home, mix two parts borax with one part powdered sugar and place it where you see the ants. For two or three days, the ants will swarm, but after that, they will disappear. Leave the mixture out for a week or two and you won’t have to deal with ants again.

If your food gets a little burned while cooking, just place the saucepan in cold water, and it will remove the burnt taste.

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