AND CAKES

Special rates furnished to Churches, clubs, lodges, etc.

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TELBPHOHE 796.

THE UNIVERSAL COOK-BOOK. 79

Green Corn Patties.

One pint of grated corn, 1 egg, 1 spoonful of flour, 1 spoonful of sweet milk, pepper and salt. Fry on griddle, with equal parts of butter and lard.

Fried Egg Plant.

Peel egg plants, slice thin, sprinkle little salt over them, and let them iemain y2 an hour; wipe slices dry, dip them into beaten yolk of egg, then into grated cracker, fry them light brown in boiling lard, seasoning slightly with pepper while they are cooking. Another way is to parboil the egg plants, after they are peeled, in water with a little salt, then slice thin, dust them with corn meal, flour, or corn starch, and fry brown.

Green Peas.

Shell the peas and wash well in cold water. Cook in boiling water for 25 minutes. A lump of sugar will be a pleasant addition to market peas. Drain well ; stir in a great lump of butter, and pepper and salt. Serve hot.

Boiled Asparagus.

(Miss Wister.)

Cut and peel the tough ends of the asparagus, tie it in little bunches and let it remain in cold water until ready to cook. Then put in a kettle of salted boiling water, and let it boil twenty-five minutes. Toast some slices of bread, butter it and place it on a heated plate. Drain the asparagus, cut the strings, lay it on the toast and pour over it a sauce made by stirring 1 tablespoonful of flour .into 1 tablespoonful of melted butter; when smooth add some of the water in which the asparagus was cooked and boil, seasoning with salt and pepper.

Fried Apples.

(Miss Wister.) Peel and cut into eighths, taking out the seeds and cores care-

8o THE UNIVERSAL COOK-BOOK.

fully from each piece ; heat some Cottolene in a frying pan, coat the apples lightly with flour and fry to a pale brown ; drain off the fat from each slice, sprinkle with sugar and pile on a hot dish ; if you like you may mix a little cinnamon with the sugar ; use only tart apples for frying. Send around slices of buttered brown bread with them.

Boston Baked Beans.

(Mrs. A. G. Rogers.)

One quart white beans soaked over night in cold water. In morning parboil until you can take beans in a spoon and blow off | the skin. Add piece soda size of a pea, drain off that water and add more boiling water. Continue to boil until soft, then put in bean pot with a pound of salt pork, streaked fat and lean, gash the pork. Add 2 teaspoons each of molasses, sugar and mustard. Put pork in middle of beans, cover all with water. Bake slowly all day.

Bntter or Lima Beans.

(Mrs. C. W. F.)

One quart lima* beans, boil slowly 2 hours in enough salted 1 water to cover them, when soft and tender add 1 cup sweet cream, , butter size walnut, dash of pepper. Thicken with flour wet up}1 with water, let all boil up and serve hot.

THE UNIVERSAL COOK-BOOK. 81

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THE UNIVERSAL COOK-BOOK. 83

" lo make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a maplcap to stir the in- gredients up and mix them well together. — Spanish Proverb.

Salads are very suitable for warm weather, or any weather, and there are few vegetables and few varieties of fish, flesh and fowl from which a salad cannot be made.

To have your vegetables crisp and fresh, soak them in cold water for an hour, dry them with a soft towel, and keep them in a cool place till you use them. Meats and fish may be cut up, and kept in a cool place, but do not mix the dressing with any salad until you are ready to serve. Any of the dressings given make good salads. Lettuce is the best vegetable for meat and fish salads, but other " greens " may be used. Some think meat and fish salads improved if seasoned with a little French dressing before made up with mayonnaise dressing. The hostess always serves the soup, salad and dessert, and it is now customary for her to make the dressing for a salad at table in the presence of her guests.

Cabbage Salad.

(Mrs. J. W. Webb.)

Shred or chop a head of white cabbage and pour over it the following : Dressing yolk of 1 egg, 1 saltspoon salt, 1 teaspoon - ful mustard, 1 tablespoonful sugar, 1 tablespoonful vinegar. Rub well together, add 3 tablespoonfuls milk, and lump of butter size of an egg. Place in double boiler stirring constantly until thick.

84 THE UNIVERSAL COOK-BOOK.

Chicken Salad.

(Mrs. Parloa.)

One quart chicken meat ; 3 tablespoonfuls vinegar ; 1 table- spoonful oil ; 1 generous teaspoonful salt ; y2 teaspoonful pep- per ; 1 pint celery ; mayonnaise dressing.

Free cold cooked chicken of skin, fat and bones, and cut it in cubes. Put 1 quart of the meat in a bowl with a marinade made by mixing vinegar, oil, salt and pepper. vStir well, and place in the refrigerator for 1 hour or longer.

Cut in thin slices enough of the white, tender part of celery to make a generous pint. Wash this in cold water, and put it in the refrigerator with pieces of ice on top. At serving time re- move the ice, and drain all the water from the celery. Mix the celery with the chicken, and add yi a pint of mayonnaise dress- ing. Arrange the salad in a bowl or on a flat dish. Mask it with yz a pint of mayonnaise, and garnish with some of the blanched celery leaves.

Cucumber and Onion Salad.

Pare cucumbers and lay in ice-water 1 hour ; do same with onions in another bowl. Then slice them in proportion of 1 on- ion to 3 large cucumbers, arrange in salad bowl. Use the fol- lowing :

Salad Dressing.

(Mrs. C. H. Ford.)

Beat the yolks of 2 raw eggs with the yolks of 2 eggs boiled hard, and mashed fine as possible ; add gradually a tablespoon prepared mustard, 3 of melted butter, a little salt and pepper and vinegar to taste.

Egg Salad.

(Miss. Wister.)

Take as many eggs as needed, boil them until perfectly hard,

THE UNIVERSAL COOK-BOOK. 85

almost half an hour. Take out the yolks carefully, chop the white very fine. Arrange lettuce leaves or cress on a dish, mak- ing nests of the whites of the eggs, and put one yolk in each nest; sprinkle dressing over the whole.

Fish Salad.

(Miss Wister.)

One can of salmon, or the same of any cold fish, either boiled or baked, and from which remove the skin and bones. Chop, when cold, 3 large boiled potatoes, and mix with the fish. Rub smooth the yolks of 3 hard boiled eggs, season with pepper, salt and mustard ; add 2 tablespoonfuls of cream and 1 gill of vine- gar ; pour the dressing over the fish and potatoes.

Lettuce Dressing.

(Mrs. Currier.)

Yolk of 4 eggs, 1 cup milk, 1 cup vinegar, 4 tablespoonfuls melted butter or oil. Sugar to taste and cayenne pepper ; y2 teaspoonful mustard.

Lobster Salad.

Cut the meat of 2 small lobsters into small pieces. Add a lit- tle of the fat and coral. Then season with salt and pepper, and pour over enough mayonnaise dressing to moisten well. Put in the middle of a platter, garnish with lettuce leaves, pour over the remainder of the dressing, and put slices of boiled egg, and olives over the top.

Oyster Salad.

Let fifty small oysters just come to a boil in their own liquor. Skim and strain. Season the oysters with 3 tablespoonfuls of vinegar, 1 of oil, l/z teaspoonful of salt, }4 teaspoonful of pepper, and place on ice for 2 hours. With a sharp knife cut up a pint of celery, using only the tender part, and when ready to serve, mix with the oysters, adding about Yz pint of mayonnaise dres-

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Embalmer and Undertaker,

1337 TENTH ST., N. W., Telephone Call, 709- Washington, D. C.

Telephone Call 225-2.

G. Y. HANSELL,

DEALEB IILsT

^Foreign and Domestic Wall Papers,^ INTERIOR DECORATOR,

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WASHINGTON, D. C. 86

THE UNIVERSAL COOK-BOOK. 87

sing. Arrange in a salad dish. Pour over another y2 pint of dressing, and garnish with white celery leaves.

Potato Salad.

(Aunt Tee.)

Four large cold potatoes ; 3 small onions ; 1 large cucumber, add lettuce and celery according to taste and convenience, place on ice, and serve with the following dressing: — one or 2 eggs well beaten ; 1 large teaspoonful butter ; % teaspoonful mustard; % teaspoonful black pepper ; trifle cayenne ; salt to taste ; yi cup vinegar, when ready for use, thin if desired.

Shrimp Salad.

(Mrs. M. C. Currier.)

Cut and peel fair raw tomatoes, removing the inside, fill with shrimps, put over a spoonful of mayonnaise dressing. Serve on lettuce leaves with radishes cut like tulips.

Sardine Salad.

For 1 large box of sardines, take 6 hard boiled eggs, drain off the oil from the fish, remove backbone, tail and skin, and mix thoroughly with the eggs, minced fine ; season with pepper and salt. Serve plain, with vinegar, or mayonnaise dressing.

Red Vegetable Salad.

(Mrs. C. W. F.)

One pint of cold boiled potatoes, 1 pint of cold boiled beets, 1 pint of uncooked red cabbage, 6 tablespoonfuls of oil, 8 of red vinegar (that in which beets have been pickled), 2 teaspoonfuls of salt (unless the vegetables have been cooked in salted water), y* a teaspoonful of pepper. Cut the potatoes in thin slices and the beets fine, and slice the cabbage as thin as possible. Mix all the ingredients. Let stand in a cold place one hour, then serve with dressing.

88 THE UNI VERS A I, COOK-BOOK.

Tomato and Celery Salad.

(Miss Kate Curry.)

Scald and peel smooth, round tomatoes. Cut a slice off at the stem end and carefully remove the seeds. Place on ice until cold, then fill with celery cut into small pieces and moistened with mayonnaise. Serve each tomato on a crisp lettuce leaf.

Mayonnaise Dressing.

. (J- F. B.)

Add to the yolk of i egg i teaspoonful of mustard, i of salt, i of sugar, a little pepper. Mix thoroughly. Then add a small cupful of oil, mixing it in drop by drop until it becomes like butter. Add about 4 teaspoonfuls of vinegar. When ready to use it, thin with a little condensed milk.

French Salad Dressing.

(J. F. B.)

Take the yolk of 1 eg£ ; 6 tablespoonfuls of oil ; 3 tablespoon- fuls of vinegar, and a little salt. Shake together in a bottle until white.. Pour over the lettuce.