The Chicago Record Cook Book E-Book

Chicago Record

• Herausgeber: Chicago Record
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2014

Beschreibung

The Chicago Record Cook Book. Menus. Seasonable, Inexpensive Bills of Fare for Every Day in the Year.Designed to Furnish "Good Living", in appetizing variety, for a family of five; arranged so that remnants from one day can frequently be used with menus of the next. 1,100 Prize Menus with recipes, carefully indexed, the cream of 10,000 manuscripts contributed by Tee Women of America to the Chicago Record's Daily Contest for Menus for a Day.This is a Cook Book by the people and for the people. The unpublished cooking lore of all sections of our vast country has been drawn upon liberally. By its use families of moderate means can get out of the ruts that lead to dyspepsia through the dead level of monotony.The gastronomic surprise that became so necessary to one of Balzac's characters can be obtained without the aid of a French chef. These menus were written by a large number of women scattered from ocean to ocean, and from the great lakes to the Gulf of Mexico.

Leseprobe

The Chicago Record Cook Book

SEASONABLE, INEXPENSIVE BILLS OF FARE FOR

EVERY DAY IN THE YEAR,

DESIGNED TO FURNISH "GOOD LIVING," IN APPETIZING VA

RIETY, AT AN EXPENSE NOT TO EXCEED $500 A YEAR

FOR A FAMILY OF FIVE; ARRANGED SO THAT REM-

NANTS FROM ONE DAY CAN FREQUENTLY

BE USED WITH MENUS OF THE NEXT.

1,100 PRIZE MENUS WITH RECIPES, CAREFULLY INDEXED, THE

CREAM OF 10,000 MANUSCRIPTS CONTRIBUTED BY TEE

WOMEN OF AMERICA TO THE CHICAGO RECORD'S

DAILY CONTEST FOR MENUS FOR A DAY.

PUBLISHED BY THE CHICAGO RECORD.

COPYRIGHT, 1896, BY

THE CHICAGO RECORD CO.

PREFACE.

This is a Cook Book by the people and for the people. Theunpublished cooking lore of all sections of our vast country hasbeen drawn upon liberally. By its use families of moderatemeans can get out of the ruts that lead to dyspepsia through thedead level of monotony. The gastronomic surprise that becameso necessary to one of Balzac's characters can be obtained withoutthe aid of a French chef.

These menus were written by a large number of women scattered from ocean to ocean, and from the great lakes to the Gulfof Mexico. The larger part of them has been published in TheChicago Record, and although each was prepared without reference to any other, it is hoped that the daily succession of disheswill be found satisfactory, both from an economic and a gastronomic point of view. An harmonious whole has been producedby inserting the necessary number of reserved manuscripts, andvarying somewhat the order of original publication, so that inmany cases the remnants from one day's meals supply dishes forthe next; the roast, when sufficient is left for the following day,will be found to harmonize, cold, with the rest of the bill of fare,and may be substituted for the fresh meat given.

The aim has been to furnish a great variety of pleasing andnutritious meals, daintily served, that may be used by familieswhose style of living does not exceed an annual expenditure inprovisions of a hundred dollars for each person, where the familynumbers four or five or more members. The three Holiday menus— New Year's Day, Thanksgiving and Christmas — are an exceptionin the matter of expense. The dinners on these occasions are arranged for ten persons, and a cost of five dollars was permitted.All other meals and recipes allow for a family of five. The estimates of cost have been based on the actual state of the Chicagomarket. In future years the seasonable time for various articlesmay vary somewhat, or the prices may be higher. In such contingencies most of these menus can be cut down to the appropriation, by those wishing to economize, and still leave an appetizing and wholesome dietary. They may likewise be expanded by themore luxurious.

While a too slavish adherence in detail is not advised, it ishoped that the suggestions for a judicious rotation in diet maybe a help to the experienced housewife as well as to the novice,and that she will find her formulae are not necessarily the bestway of preparing the various dishes, but only one of a number ofexcellent ways, whose judicious alternation is best, both for thepleasure and the profit of the eating.

Quantities of salt and pepper when originally left indefinitehave been supplied in most instances. In doing this the seasoninghas been keyed to the average taste, so that the dishes will beneither flat beyond redemption by cellar and shaker, nor offensive to those who dislike high seasoning.

Mark well that in all cases the cup is the five-cent tin measuring cup of one exact half-pint; the teaspoon the standard one thatwill pick up 60 drops of water, of which the tablespoon is fourtimes and the salt spoon one-quarter the capacity. Unless otherwise specified these measures are to be used level full. Particular care should be taken with baking powder and soda — whoseexcessive use is the bane of American cookery. When the eggsand flour are thoroughly aerated by skillful beating and propermixing, very little aid is required to make the batter light.

To avoid redundancy, recipes for all the dishes called for arenot published under each menu, nor for cereals that have directions on the package; but a complete classified index is appended,a glance at which will show that this is a very complete cookbook, peculiarly rich in many departments. Over 150 differentsoups are given, and a large choice in most preparations. Butenough of this— let the editor end and the cooks begin.

Chicago, December, 1896.

THE CHICAGO RECORD COOK BOOK

MENU FOR NEW YEAR'S DAY.

BREAKFAST.

Milk porridge.

Hominy and meat croquettes.

Apple johnnycake.

Apricot and fig sauce.

Coffee.

DINNER.

Clear soup. Bread sticks.

Stuffed whitefish — creamed oyster sauce.

Roast venison. Currant jelly sauce.

Ringed potatoes. Onion ormolus.

Walnut and watercress salad.

French dressing.

Cheese "fingers." Celery.

Timbales with preserved strawberries.

Hot clear sauce.

Ice pudding.

Glace chestnuts.

Pralines.Raisins or dates (creamed).Coffee.

LATE LUNCHEON.

Sliced venison with mustard.

Bread and butter.

Sponge cake. Oranges.

Tea.

Milk Porridge — Soak two cups oatmeal in a quart of waterover night. In the morning strain and boil the water half anhour; scald a pint and a half of rich milk, thicken with a tablespoonful of flour rubbed smooth in a little cold milk; add thisto the water, with a teaspoonful of butter and a half-teaspoonful salt; boil up well and serve.

Apple Johnnycake — Mix a pint cornmeal with a scant half cupful sugar, a pinch of salt and a teaspoonful cream tartar.Dissolve a half-teaspoonful soda in a little milk and stir into themeal, adding milk to make a batter as for pancakes — a cup anda half will be about the quantity. Add three very thinly slicedsour apples and bake in a moderate oven thirty-five minutes.Apricot and Fig Sauce — Cook until soft a pint of dried apricots; scald and chop half a dozen layer figs and add them tothe apricots. Let them cook together fifteen minutes, adding acup of white sugar. The combination is very pleasant.

Clear Soup — Heat a heaping tablespoonful of butter in a covered saucepan; slice into it a medium-sized onion; stir until theonion is browned; add two pounds of finely chopped lean rawbeef, one quart cold water; cover closely and let it simmer threehours. Strain the soup, return to the kettle; add the white andshell of an egg, well beaten, with a little cold water; add alsofour peppercorns, a teaspoonful of salt, two cloves and a bladeof mace. Boil five minutes, then strain and serve from a hottureen.Stuffed Whitefish, Creamed Oyster Sauce — selects firm, handsome fish, four or five pounds in weight. Scale, wash and wipe;with a sharp knife make the incision for cleaning and dressing.See that the inside of the fish is perfectly clean. Make a ratherrich dressing of a pint of bread crumbs; a half-teacup of boiledsalt pork chopped fine, a hard-boiled egg mashed and chopped, aquarter-teaspoonful salt, a quarter-teaspoonful each of pepper andmade mustard, a half-teacupful white-wine vinegar, a little powdered sage and a tablespoonful of butter. Fill the fish with this,tie up firmly in a floured cloth and steam eight minutes to thepound. When ready, remove the cloth, lay the fish on a borderof parsley and lay alternate slices of lemon and hard-boiled eggaround the dish. Make a cream oyster sauce for it by scaldinga cup and a half of rich milk, thicken with a tablespoonful offlour and one of butter rubbed smooth; add a half -teacup ofcream with the thickening, a half-teaspoon of salt and a verylittle pepper. Scald fifteen oysters in their own liquor with adash of lemon juice. Mix them with the cream sauce, pour alittle over the fish and put the rest into a gravy bowl.

Venison — As the main dish for a holiday dinner an eight pound haunch roast will be very fine; six pounds, however, willbe sufficient; the saddle is the next choice. If young the hoofsare not much opened, the fat is thick and clear. If the smell issweet it is fresh, and will be improved by being laid in a crock;and for six pounds a pint of vinegar scalded with twelve peppercorns, two cloves, a blade of mace, a bay leaf, a stalk of thymeand two of parsley, poured over the venison. Let it lie in thisfor two days (if the weather is cold), turning occasionally. Whenready to roast, wash and wipe, remove the thin skin, lay a fewstrips of bacon over it or butter it well; lay a coarse paste offlour and water half an inch thick over it; put in the drippingpan with just enough cold water to cover the bottom of the pan,sprinkle a little salt and pepper in the water and bake one hour.Then remove the paste carefully; either put on a few fresh stripsof bacon or two tablespoonful’s of butter and a teaspoonful ofsalt, and bake one-half hour, basting frequently. The last hourhave a teaspoonful of lemon juice, a little cayenne pepper, addedto the basting. The meat is dry, so that more butter is requiredon that account. Test it with a skewer to see if it is done. Havedish and plates very hot. Make simple gravy in the roastingpan and pour some over the venison. Have in separate sauceboats the following sauces:

Currant Jelly Sauce — Turn into a granite pan one glass currant jelly. Add to it two tablespoonful’s boiling water, one teaspoonful dry mustard, a pinch cayenne pepper, one teaspoonfullemon juice, one tablespoonful cornstarch rubbed smooth in alittle water. Boil up once and serve.

Piquant Sauce — Melt two tablespoonful's butter, add a smallonion chopped very fine and fry it; then rub in one tablespoonfulflour, add a cupful of gravy from the roasting pan, a pickled cucumber chopped fine, a half-teaspoonful each of salt, pepper andmade mustard, a little chopped parsley. Boil ten minutes, add tablespoonful vinegar, give one more boil and serve.

Walnut and Watercress Salad — Crack thirty English walnuts,being careful not to break the kernels. Lay them on a flat dishon a layer of thinly sliced sour oranges; squeeze lemon juiceover them and let them stand twenty-four hours. When thesalad is needed wash and pick over a pint of cress or chop a bunchof celery and add to the walnuts. Pour French dressing overand serve.

Cheese Fingers — When pies are made take a piece of pastrydough, roll out very thin and cut into strips as long and wide asa finger; spread on each strip grated cheese sprinkled with saltand pepper. Lay on another strip, pinch together, brush withyolk of egg, bake in a slow oven. If no pie crust is at hand half-cupful flour, tablespoonful butter and a little ice water willmake a great plenty.

Timbales with Preserved Strawberries — for ten timbalesbeat the yolks of six eggs to a cream and add gradually five tablespoonful’s of sugar. Mix five tablespoons flour with six of milk,beating out lumps; grate in the yellow part of the lemon rindand add the juice of the lemon and the sweetened yolks. Beatthe six whites very stiff and add them to the mixture. Butterten cups and nearly fill them with the batter. Sprinkle lightlywith sugar; set them in a pan of hot water; let it nearly reachthe tops of the cups; cover with a sheet of thick paper; bake for•half an hour in a hot oven; turn each out on a plate, add aspoonful of preserves and pour over them a hot sauce made ofone-half teaspoonful of flour, mixed dry, in a cup of sugar; addone-half cup of butter, a pint of boiling water. Boil ten minutes; add the grated rind of a lemon. Serve.

Ice Pudding — Scald one pint of milk in a double boiler;sweeten with half a cup of sugar and pour slowly into threebeaten eggs. Return to the double boiler and stir until it thickens, about three minutes; do not let it stay too long or it willcurdle. When cool add one pint of cream, a half-cup sugar, aquarter box gelatin dissolved and strained, a half -teaspoon vanilla, twenty drops bitter almond. Pour into the freezer and whenhalf frozen open and put in a teacup blanched and chopped almonds, a teacup candied ginger, chopped fine, a teacup choppedcitron and half a teacup candied cherries. Stir in and finishfreezing. Any preserved or candied fruits can be used, as one'staste prefers.

Glace Chestnuts — Boil one cup sugar and one-third cup wateruntil the fine threads "fly" from a silver fork dipped into it. Donot stir. Have ready twenty peeled boiled chestnuts cut in half.Dip each half lightly into the boiling syrup and lay them on aflat dish. They will be glazed as by ice.

Pralines — two cups brown sugar, a half-cup vinegar andwater mixed. Boil, and when it "hairs" from the fork stir in allthe pecan or hickory nut meats the syrup will hold. The momentit sugars stop stirring, remove from the fire and shake about toseparate the nut meats.

Cream Dates — Boil one cup and a half of sugar and three fourths cup sweet milk; add half-teaspoon butter. Boil untilvery thick, which will be in about ten minutes. Let it cool; whenlukewarm beat it, adding a teaspoon lemon juice. When it becomes a soft, creamy substance remove seeds from dates, fill withthis cream and serve with chestnuts and pralines.

Miss Maud Schultze.

No. 205 North Adams Street, Peoria, 111.

JANUARY

SATURDAY, JANUARY THE SECOND.

BREAKFAST.

Sliced bananas with powdered sugar and cream.

Hamburg steak. Stewed potatoes.

Owned bread. Coffee.

LUNCHEON.

Chinese eggs with tomato sauce.

Graham bread and butter. Apple fritters.

White cake. Chocolate blank mange.

Tea.

DINNER.

Onion soup.

Mock duck with brown gravy.

Mashed potatoes.

Lettuce with French dressing.

Cup custards. Coffee.

Hamburg Steak — gets a thick sirloin steak weighing threepounds. Cut off the tough end; chop it fine in a chopping bowl;add one-quarter of a teaspoonful of pepper, half a teaspoonful ofsalt, one teaspoonful of onion juice. Mix all well together. Moisten the hands in cold water (this prevents the meat sticking tothem). Take two tablespoonful’s of the meat at a time and formit into round cakes or steaks. Fry them in butter till nicely browned on both sides. Serve on a hot platter, with melted butterpored over. This amount makes five steaks, which is an ampleallowance for breakfast. The sirloin and tenderloin of this steakwill give a broiled steak for dinner next day.

Owen dawn Bread — put one cupful of fine hominy in the double boiler and boils for thirty minutes. Beat two eggs light; add themto the hominy while it is hot, also one tablespoonful of butter, ahalf -pint of milk, a half-teaspoonful of salt, and lastly two tablespoons of cornmeal. Mix all well together. Bake for half anhour in a clay dish with a good deal of heat at the bottom of theoven and not so much at the top, so as to allow it to rise. Itmust be served in the dish in which it has been baked, andhelped with a spoon. (This is a Southern dish.)

Chinese Eggs with Tomato Sauce — Boil six eggs for fifteenminutes; throw them into cold water and remove the shells.Take the whites carefully from the yolks, keeping the yolks inshape. Cut the whites into shreds (this is best done with a scissors). Have ready six round pieces of toast on a hot platter; arrange the shredded whites on the toast in the form of six nests,in the center of the nests place the yolks, one in each nest witha circle of finely chopped parsley around each yolk. Sprinklelightly with pepper and salt. Pour the tomato sauce around theoutside of the nests, and serve. This is a pretty dish, havingsuch a contrast of colors — red, white, green and yellow.

Graham Bread — on baking day take out two cupful's of thesponge which has been set with the wheat flour (after the firstrising). Put it in a bowl, add three tablespoons of molasses,one pint of graham flour, half pint of wheat flour; knead forfifteen minutes, set it to raise again for two hours, then form itinto a loaf and let it stand for one hour. Bake in a slow ovenfor three-quarters of an hour. Graham bread must not be putin a hot oven — it burns so easily.

Apple Fritters — Pare and core four apples; slice them crosswise in round slices. Beat one egg light, add one cup of milk,one cup of flour in which has been sifted one teaspoonful ofbaking powder and a pinch of salt. Beat hard for three minutes. Put the sliced apples into this batter. Have ready a kettlewith hot lard. Drop the batter into it in large spoonful’s, havingone slice of apple in each fritter; fry for ten minutes. Serve ona hot vegetable dish.

White Cake — Beat a quarter of a pound of butter to a cream;add gradually one and a half cups of granulated sugar; addone cup of lukewarm water. Sift in two cups of flour. Beatcontinuously for five minutes; then sift in another half -cup offlour in which has been sifted two teaspoons of baking powder.Beat the whites of four eggs very stiff, stir them in gently, and addone teaspoonful of vanilla. Mix carefully for ten minutes. Turnit into a well-greased deep tin and bake in a moderate oven forone hour. This quantity gives cake for a week, having it oncea day.

Chocolate Blanc Mange — Put one pint of milk in the doubleboiler; add a half cup of granulated sugar, grate three tablespoonful’s of chocolate, mix it with one tablespoon of corn starchand wet with a little cold water, stir it into the boiling milk andboil for five minutes. Allow it to become ice cold. When readyto serve, pass a knife around the sides to loosen it; stand themold in a pan of warm water for a few seconds (this loosens it atthe bottom). Turn it out on a glass dish. Pour sweetened creamflavored with one teaspoonful of vanilla around it and serve.

Onion Soup — Put one tablespoonful of butter in the fryingpan. When hot add one finely chopped onion; fry it until nicelybrowned, being careful not to burn. Put one quart of soup stock(made from odds and ends of cold meat) into a stew pan; addthe fried onion and cook for fifteen minutes. Strain; return tothe fire, add one tablespoonful of flour wet in a little cold waterto thicken, and boil for five minutes longer. Season with one half a teaspoonful of salt and one-quarter teaspoonful of pepper.Cut two slices of stale bread into dice; brown the dice in theoven, put them in the soup tureen, pour the soup over them andserve at once before they become soft.

Mock Duck — Take four pork tenderloins of equal length andweighing three-quarters of a pound each. Split them lengthwise,and get them as flat as possible; lay two of them on a meatboard, one over the other, and sew them together along one side(for dressing). Put one pint of bread crumbs in a bowl; addone-quarter teaspoonful each of sage, summer savory, thyme andpepper; also a half-teaspoonful of salt and onion juice, two tablespoonful’s of melted butter. Mix all well together. Now lift theupper one of the tenderloins which has been sewn together, putthe half of the dressing in between them (leaving the other halffor the other duck), and sew them up at both ends and the otherside. Treat the other two tenderloins in the same way, thusmaking two ducks of the four tenderloins. Place the ducks in adripping pan, put four slices of salt pork across each one, sprinklewith pepper and salt, dredge with flour, put a half cup of boilingwater in the pan. Bake for an hour and a half, basting frequently. When done, set them on a hot platter and stand them in theoven; place the pan on top of the stove; add two tablespoonful’sof brown flour to the dripping that has remained in it; stir tillthe flour and dripping have formed a smooth paste; add onepint of boiling water, pouring in gradually, stirring all the time.Season with one-half a teaspoonful of salt, and one-fourth teaspoonful of pepper. Strain into a gravy dish; serve both theducks and gravy at once.

Cup Custards— Beat four eggs light; add a half cup of granulated sugar, one quart of milk, one-eighth of a nutmeg grated.Stir until the sugar is dissolved. Put the custard into five custardcups; stand them in a pan of boiling water; then put the panin the oven. Bake till the custards are set — that is, firm in thecenter; no longer, or they will become watery. When donestand away to get cold. Serve them in the cups.

Miss Ellen Hurst.No. 147 Astor Street, Chicago.

SUNDAY, JANUARY THE THIRD.

BREAKFAST.

Oranges.

Oatmeal with cream. Bird's-nest toast.

Bread. Butter. Coffee.

LUNCHEON.

Sweetbreads a I'lndien.

Ralston bread and butter. Swedish bread.

Tea.

DINNER.

Turbot a la creme.• Beefsteak with fried bananas.Potato cones. Clarence pudding.

Oatmeal — Soak one cup of diamond-cut oatmeal in four cupsof water over night, adding one teaspoonful of salt. Cook oneand one-half hours in morning.

Sweetbreads a I'lndien — Slice one large onion fine. Put insaucepan with tablespoon of butter. Cook until onion turns paleyellow. Add cup of milk, teaspoon curry powder, tablespoon pulverized cocoanut, or cup of cocoanut milk if procurable. Boilslowly one-half hour, being careful not to burn. To this smoothpaste add two sweetbreads, washed, drained, sliced and fried lightbrown in butter. Simmer together one-half hour, adding one cupof milk. When about cooked add four thin slices of green ginger,one-half teaspoonful of salt, a pinch of cayenne pepper, half teaspoonful of lemon or lime juice, two ribbons of green peppers.

Swedish Bread — Roll one pint of light dough half inch thick.Spread with butter, sugar, a dash of nutmeg and one cup of well cleaned currants. Roll up, spreading butter over top. Let riseand bake. Slice from the end.

Turbot a la Crème — One pint of cold seasoned fish choppedvery fine. Take one large spoonful of butter, melt in saucepanand stir into it two spoonful’s of flour until smooth. Add one pintof milk, scalded, stirring well until it thickens. Season with onehalf teaspoonful of onion juice, one-half teaspoonful salt, one teaspoonful chopped parsley, a dash of cayenne pepper, one-half-teaspoonful of Worcestershire sauce. Stir into fish, and put in shellsor small china dish, covering the top with bread crumbs stirredinto melted butter. Brown in oven ten minutes.

Beefsteak with Fried Bananas — Broil steak, if thick, twentyminutes over bright fire; have ready to pour over meat onetablespoonful of melted butter, one-half teaspoonful of salt and adash of cayenne pepper. Avoid too hot a dish, as it toughenssteak. Cut peeled bananas in three lengthwise slices and fry inhot pan in butter for five minutes. Use four bananas. Coverover beefsteak as garnish.

Potato Cones — boil six large potatoes. Mash and mix witha seasoning of salt, pepper and onion juice. Beat into potatoesone tablespoonful of butter, two tablespoonful’s of milk. Shapecarefully into small cones and brown ten minutes in oven.

Clarence Pudding — cut a sponge cake into three layers.Spread with apricot jam and put together again, covering withwhipped cream. Garnish, if desired, with crystallized cherries.

Mrs. R. M. Tebbetts.

No. 2405 1st Street, San Diego, Cal.

MONDAY, JANUARY THE FOURTH.

BREAKFAST.

Mock pineapple.

California flakes. Cream.

Fish steaks with tomato sauce.

Corn mufiins. Coffee.

LUNCHEON.

Fish souffle.Thin bread and butter.

Macaroni with apricots.Lady fingers. Tea.

DINNER.

Cream of barley soup.

Timbales of turkey, mushroom sauce.

Quirled potatoes.

Scalloped sugar corn.

Chocolate pie. Coffee.

Mock Pineapple — Peel, core and slice crosswise rather thinlytwo nice apples. Peel and remove white fiber from three niceoranges. Slice also crosswise of the grain (a little thicker thanthe apples). Lay upon a round of apple a round of orange. Saveevery drop of juice. Lay the double slices in a circle on a prettyplate; pour juice over, also a small glass of sherry (if you useit) and the juice of one lemon. Sprinkle with pulverized sugar.Serve.

Fish Steaks with Tomato Sauce — In a deep skillet put onetablespoonful of lard, one tablespoonful of sifted flour and oneonion minced. Brown this; then add the juice from a can oftomatoes; let this cook seven minutes. Fry brown seven oreight slices of fish. When done place in the skillet with the tomatoes, then add one-half pint of boiling water; stir, but verycarefully, so as not to break the fish. Add a pod of garlic (ifliked), three cloves, a bay leaf, one teaspoonful of salt andone-half salt spoonful of pepper, and allow the mixture to stewgently on back of stove while you prepare six slices of toast,butter it and place it on a platter. Now add two tablespoons ofWorcestershire sauce to the saucepan, also one tablespoonful ofbutter. When the gravy is thick place piece of fish on each sliceof toast, pour gravy over and serve.

Corn Muffins — Beat two eggs very light, add one tablespoonful of melted butter, one tablespoonful of cornmeal, one teaspoonful of brown sugar, one heaping tablespoonful of flour, towhich add one-half teaspoonful of baking powder and a cupfulof milk. Mix thoroughly, pour into greased muffin rings and bakein a quick oven.

Fish Soufflé — Take fish left from breakfast, about a cupful,bone it thoroughly; put it with an equal quantity of mashedpotatoes, add a half-cup of milk gradually; then season with asmall salt spoonful of salt and one-third salt spoonful of pepper;stir in one beaten egg. Put in a buttered dish and set in ovenuntil it becomes very hot; then beat the white of another eggvery stiff and stir into the yolk, beaten with a pinch each of saltand pepper. Heap over the fish and brown in the oven. Serve.

Macaroni with Apricots — Stew twenty halves of apricots inone-half cup of granulated sugar and enough warm water tomake a nice syrup when done. Before taking from the fire adda heaping tablespoonful of brown flour and cook until the syrupis heavy or smooth. Parboil ten sticks of macaroni, brokeninto two-inch pieces; drain; add to one pint of boiling milk twoounces of sugar; throw in the parboiled macaroni and allow itto simmer until the milk is all absorbed; stir it often; pour allthe juice or sauce from the stewed apricots on to the macaroni;cover the macaroni well; set on back of stove for fifteen minutes, then take off and allow to cool; when cold, form a pile ofmacaroni in the center of dish and cover with the apricots, laying them in layers around and over it.

Timbales of Turkey (or Chicken) — Take one-half pound ofthe remains from the bones, selecting only those pieces that arestill good. Chop and pound to a paste, add gradually one gill ofcream; now add, one at a time, the whites of three eggs, unbeaten, being careful to work each one well into the mixture beforeadding the next. Add one salt spoon of salt, a "speck" of cayennepepper and a tablespoonful of finely chopped truffles. A littleonion juice, Chutney sauce or Worcestershire sauce may be usedinstead of the truffles. Next stir in carefully the stiffly beatenwhites of two eggs. Have ready small timbale cups well buttered. Fill these half full of the mixture, stand in a pan of hotwater, bake twenty minutes in moderate oven. Serve hot, withmushroom sauce poured over.

Mushroom Sauce — Melt one tablespoon of butter withoutbrowning and one tablespoon of flour; stir until smooth. Addone cup of cream; stir until it begins to thicken. Add one-halfcup of either freshly boiled or canned mushrooms, a salt spoonof salt, not quite half so much pepper. Serve.

Cream of Barley Soup — Boil one knuckle of veal or chickenor turkey bones in two quarts of cold water very gently for threehours. Skim and strain. Wash a half a cup of pearl barley incold water. Cover it with the white broth you have just made.Cover the saucepan and cook very gently until the barley istender. Then remove one-third of the barley, set aside, andrub the remaining portion through a sieve. Now place in thesaucepan the whole barley grains, also the barley and stock youpassed through the sieve, add a half-pint of boiling cream, seasonto taste with salt and pepper. Throw into the soup fifteen beefballs, boil up once and serve three balls to each person.

Beef Balls — Mince to a pulp any scraps of cold beef, seasonhighly with onion juice, salt and pepper. Moisten with anycold gravy or soup left from dinner day before; set over thefire, stir into it one tablespoonful of flour; cook five minutes.Remove, and as soon as it is cool enough to handle, form intoballs the size of marbles, dip in unbeaten egg, and fry brownin hot fat. Put away to use as required in soups.

Chocolate Pie — Line a pie plate with a rich crust; bake.Make a filling of one-half cupful of sugar; one cupful of milk,butter the size of a hickorynut. When hot add one and one-halftablespoonful’s of grated chocolate; beat the yolks of two eggs;stir into the mixture; dissolve in cold milk one and one-halftablespoonful’s of cornstarch, stirring over the fire until thickand smooth; add one-half teaspoonful of vanilla. Fill the shellwith this mixture. Whip a gill of sweet cream to a froth, placeon top of chocolate mixture and serve. Very good, indeed.

Edith Uhlig.

Holdrege, Neb.

TUESDAY, JANUARY THE FIFTH.

BREAKFAST.

Prune sauce.

Bread and butter. Ham croquettes.

Cornmeal pancakes. Maple syrup.

Coffee.

LUNCHEON.

Little pigs in blankets. Celery.

Thin brown bread and butter. Viennois cakes.

Tea.

DINNER.

Cream of celery soup.Beef roulette. Mashed potatoes.

Parsnips a la mode.

Pickled onions. Frosted lemon pudding.

Crackers. Cheese. Coffee.

Ham Croquettes— One cup finely chopped cooked ham, oneof bread crumbs, two of hot mashed potatoes, one large tablespoonful of butter, two eggs, a speck of cayenne. Beat the ham,cayenne, butter and eggs into the potatoes. Let it cool slightlyand shape like croquettes. Roll in bread crumbs, dip in beatenegg and again in crumbs, put in the frying basket and plungeinto boiling fat. Cook two minutes. Drain and serve.

Little Pigs in Blankets — Season large oysters with salt andpepper. Cut fat English bacon in very thin slices, wrap anoyster in each slice and fasten with a little wooden toothpick.Heat a frying pan and put in the little pigs. Cook just longenough to crisp the bacon, about two minutes. Place on slicesof toast that have been cut into small pieces. Do not remove theskewers; garnish with parsley. Have the pan very hot beforethe pigs are put in and shake continually; do not burn.

Viennois Cakes — Cut any kind of plain cake into smallsquares. Cut a small piece from the center of each square andfill the cavity with any kind of marmalade or jelly. Replace thecrust part that was removed and cover with icing.

Beef Roulette — Have two pounds of the upper part of theround, cut very thin. Mix together one cupful of finely choppedham, two eggs, one teaspoonful of mixed mustard, a speck ofcayenne and three tablespoonful’s of stock or water. Spreadupon the beef, which roll up firmly and tie with soft twine, being careful not to draw too tight, as it would cut the meat assoon as it began to cook. Cover the roll with flour and fry brownin four tablespoonful’s of ham or pork fat. Put it in as smallsaucepan as will hold it. Into the fat remaining in the pan puttwo finely chopped onions and cook until a pale yellow, then addtwo tablespoonful’s of flour, and stir three minutes longer. Pourupon this one pint and a half of boiling water. Boil up once andpour over the roulette; then add two cloves, one-fourth of a teaspoonful of pepper and one heaping teaspoonful of salt. Coverthe saucepan and set where it will simmer slowly for three hours;after the first hour and a half turn the roulette over. Serve hot,with the gravy strained over it. Garnish with parsley.

Parsnips a la Mode — Scrape and boil them thoroughly; mashsmooth; pick out the fibers; pepper and salt to taste. Add fourspoonful’s of cream and one of butter. Heat to a boiling point ina stew pan and serve. Mold in a dish and smooth over the top.

Frosted Lemon Pudding — Beat three eggs and add a cup ofsugar, the juice and grated rind of a lemon, a quart of milk anda pint of bread crumbs. Stir this all together and bake. Remove from the oven and cover with jelly; then put a frostingover it made of the well-beaten whites of three eggs and threetablespoonful’s of sugar. Brown in oven. Mrs. John Buie.

No. 170 Harding Avenue, City.

WEDNESDAY, JANUARY THE SIXTH.

BREAKFAST.

Quaker oats with cream.

Fish rissoles. Fried potatoes.

Hot biscuits.

Pine apple sauce. Coffee.

LUNCHEON.

Slices of cold roast beef.

Baked potatoes. Bread and butter.

Apple float. Cocoa.

DINNER.

Economical veal soup.

Fowl cutlets. Mashed potatoes.

Celery in sauce.

Southern bread pudding. Coffee.

Fish Rissoles — Take a piece of fish, either fresh or what hasbeen cooked, shred enough to make a coffee cupful and let itstew with two tablespoonful’s of butter covering it until done.Soak a French roll in half-cup of milk, beat up the fish and rollin a mortar with a little finely chopped onion and two eggs; season with salt and pepper to your own taste. Mix all well; bakein small cups previously buttered and turn out. Serve with orwithout sauce.

Economical Veal Soup — Boil two pounds of veal from theneck that will make a pie or fricassee. When tender take outmeat and save for that purpose. Leave in the bones and boilgently for about two hours more, then strain the liquor and letit remain until the next day. When wanted take off the fat, andplace the soup in a clean pot; add one small onion sliced, half teacupful rice, a tablespoonful flour mixed in two of water. Cookhalf an hour. Serve with dry toast and season with small teaspoon salt, one-third teaspoon pepper.

Fowl Cutlets — Procure a fowl that will weigh four pounds.Form the wings, legs, breast and merry thought into six cutlets,flattening and giving them a good shape. When preparing thefowl save the liver and pound it in a mortar with a teaspoonfulof salt and one-half of pepper and a spoonful of gravy or milk.Have ready one beaten egg and dip each cutlet in this and brushover with the force meat, egg them again and dip in breadcrumbs, fry a light brown color in beef drippings. Serve withsliced lemon round it, and make gravy if desired. Use up whatis left of fowl for luncheon next day.

Celery in Sauce — Cut three full heads of celery into fingerlengths; tie them into little bundles, blanch them in boilingwater, then drain and put them to cook in a cupful of the vealsoup. When they are cooked prepare a brown butter sauce, diluteit with the broth the celery was boiled in and let it seethe. Toserve set up bundles in a dish, then untie the threads and coverall with sauce. (This makes a very delicious dinner dish as wellas a very cheap one.)

Southern Bread Pudding — Put a coffee cupful of stale breadcrumbs into a bowl; beat two eggs with a half cup of sugar,three tablespoonful’s rice flour, mix with quart of milk, pour overthe bread crumbs; flavor with one-fourth of a nutmeg grated;pour into a greased mold, cover securely, put into a kettle ofboiling water and boil for one hour. Mrs. W. J. Morris.

No. 9007 Superior Avenue, South Chicago, 111.

THURSDAY, JANUARY THE SEVENTH.

BREAKFAST.

Fruit.

Sausage. Potatoes hashed and browned.

Buckwheat cakes. Coffee.

LUNCHEON.

Canelon of beef. Mashed potatoes.

Cheese. Crackers toasted.

Tea or cocoa.

DINNER.

Vegetable soup.

Fricasseed rabbit. Kentucky potatoes.

Macaroni with cheese and tomato sauce.

Apple tapioca pudding. Hard sauce.

Coffee.

Potatoes Hashed and Browned — Cut cold boiled potatoes intoquarter-inch squares. Put into a three-pint greased pudding2dish, pour over them a cup of warm milk seasoned with pepperand salt and a small piece of butter cut up in a tablespoonful offlour. Bake covered half an hour, then brown.

Canelon of Beef — Two cups of cold roast beef seasoned withpepper, salt and a dash of nutmeg. Stir in one beaten egg. Rollsome pie crust into an oblong sheet, moisten beef with thickenedgravy and place in middle of sheet, roll up and secure the endswith pastry; lay in dripping pan joined side down and bake toa good brown.

Fricasseed Rabbit — Cut up rabbit and boil gently in smallquantity of water (about enough to cover it), season with saltand pepper, add one small onion sliced. Taste gravy to be surethere is enough seasoning. When tender remove rabbit and addhalf pint of milk thickened with flour and butter; stew threeminutes, pour over rabbit and serve.

Kentucky Potatoes — Slice six large potatoes thin, as for frying, put in ice water for half an hour; remove from water andput in dripping pan, season with level teaspoonful of salt andquarter teaspoonful of pepper, pour over them one-half pint ofmilk. Bake one hour, then add half ounce butter. Serve veryhot. Mrs. C. B. Cannon.

No. 262 West 8th Street, Peru, Ind.

FRIDAY, JANUARY THE EIGHTH.

BREAKFAST.

Baked apples with cream. Bread and butter.

Buckwheat cakes. Potatoes chateau.

Cocoa.

LUNCHEON.

Steamed corn bread.

Scalloped eggs with ham. Cabbage salad.

Tea.

DINNER.

Baked fish with egg sauce. Mashed potatoes.

Stewed tomatoes. Bread and butter.

Cranberry shortcake. Coffee.

Buckwheat cakes once tested from the following recipe noother will be used: Two cupful’s buckwheat, one cupful graham,half teaspoonful salt, one large teaspoonful baking powder, allsifted well together. Mix with milk into a thin batter, bake ona hot griddle and serve immediately.

Potatoes Chateau — Cut six medium-sized potatoes into quarters, pare them to crescent shape, wash in cold water, fry themslowly in medium hot fat three-quarters done, drain, then put inpan, sprinkle with salt, pepper and bits of butter, place in ovenand bake carefully until done.

Steamed Corn Bread — Two cupful’s yellow cornmeal, one cupful flour, one small cupful molasses, two cupful’s sour milk, oneteaspoonful soda, one teaspoonful salt. Steam three hours.

Scalloped Eggs with Ham — One cupful ham chopped fine,two hard-boiled eggs, one cupful rolled cracker or bread crumbs,one tablespoonful melted butter, a speck of salt, pepper, one cupful sweet milk, in which two teaspoonful’s cornstarch have beendissolved. Mix crumbs and butter together, chop whites of eggs,rub smooth the yolks; then put a layer each of ham, crumbs,whites of eggs, yolks, until dish is full. Pour milk over thewhole and bake one-half hour. Serve hot.

Cranberry Shortcake — One pint milk, one-half cup shortening, two teaspoonful’s baking powder; flour sufficient to mix soft,roll out to a half-inch thickness, cover a large, round pie tin.Spread over this a coat of melted butter. Roll another crust andlay over the first. Bake quickly; in five minutes after removingfrom oven separate the crusts, cover the bottom one with onepint cranberries which have been previously stewed and sweetened, reserving some of the fruit to spread on top layer. Servehot. Jessie Deforest.

Janesville, Wis.

SATURDAY, JANUARY THE NINTH.

BREAKFAST.

Oatmeal porridge.

Hamburg steak. Fried potatoes.

Pop-overs. Stewed prunelles.

Coffee.

LUNCHEON.

Broiled Yarmouth bloaters.

Bread and butter. Fresh gingerbread.

Hot milk or cocoa.

DINNER.

Tomato soup.

Boston baked beans and brown bread.

Small cucumber pickles.Apple roll, hard sauce. Coffee.

Stewed Presells — Wash the fruit through repeated waters.Put on stove in cold water to cover and allow to slowly come toa boil. When soft sweeten to taste and use cold.

Broiled Yarmouth Bloaters — Wash and wipe dry. Broil inwire broilers over clear, red coals, place upon hot platter andsqueeze a few drops of lemon juice over.

Gingerbread — One-half cup of molasses, one-half cup ofsugar, one-third cup of milk, one-third cup of butter, one egg,one teaspoon of soda in the molasses, one teaspoon each of ginger, salt and cinnamon, two cups of flour. Bake in flat pan andcut with heated knife. Very good on a cold day with a glass ofhot milk into which a trifle of salt has been put.

Boston Baked Beans — This is the true Hub recipe and formsa nice meal without vegetables: Allow three pints of beans tosoak in cold water over night. Parboil them in fresh water thenext morning. When they begin to soften a little drain the wateroff and put in the bean-pot, with a half-pound of salt pork at thebottom and on top of the beans place another piece of pork, ahalf-pound in weight. Pork should be streaked with fat and lean,the rind side, which has been scored in squares, uppermost. Thisis better than the old way of placing all the pork on top. Mixone large tablespoonful of dry mustard in a half-cupful of molasses and pour over the contents of the pot and fill with boilingwater to cover the pork and put on the lid. Now put in gentleoven and bake slowly for eight or ten hours, add boiling wateras that over the beans cooks away. They will be soft, yet whole,and of a rich, brown color all the way through. This is suflacientfor several meals.

Apple Roll — Pare, core and cut into even pieces enoughapples to fill a quart. Make a short biscuit dough by rubbingtwo small tablespoonful’s of lard or butter or both into threesmall cupfuls of flour, with which has been previously sifted oneand one-half teaspoonfuls of baking powder and a large pinchof salt. Rub fine and mix to a very soft dough with cold milk orwater, turn out on molding-board and lightly press out in ashape longer than wide, put the apples on this and begin at oneend and roll up. Put loosely in a pudding cloth which has beenwrung out of very hot water and sifted with flour, and steamone and one-half hours or a little longer. A slight sifting ofeither nutmeg or cloves may be put with apples before rolling,but no sweetening.

Hard Sauce— Slightly soften half cupful of butter by addinga tablespoonful of hot water. Stir until very creamy and thenstir in one and one-half cupful’s of light-brown sugar. Stir until very light. Flavor with nutmeg and vanilla essence orbrandy. M. M. Manney.

Riverside, 111., Box 96.

SUNDAY, JANUARY THE TENTH.

BREAKFAST.

Old-fashioned apple sauce. Fried mush.

Pork chops. Hashed brown potatoes.

Muffins. Coffee.

LUNCHEON.

Pan oysters. Creamed potatoes.

Cold slaw.

Cream cookies. Cocoa.

DINNER.

Irish potato soup.

Roast beef with Yorkshire pudding.

Peas and cabbage hearts. Browned sweet potatoes.

Boston cream pie. Coffee.

Cabbage Hearts and Peas — Chop hearts of cabbage used forcold slaw. Put them with a can of peas, and a dessert-spoonfulof chopped mint. Cook until tender, then drain. Have a hot dish,let an ounce of butter melt in it, turn in peas and cabbage andseason with one-half teaspoon of salt and a dash of pepper.

Boston Cream Pie — (Cream Part) — Put a pint of milk on toboil. Beat two eggs, add one-half cup of sugar and one smallhalf cup of flour, previously mixed; beat well and stir into milkjust as it commences to boil; add one ounce of butter, a pinchof salt, and keep stirring until it thickens. Flavor with half teaspoon of lemon or vanilla.

(Crust Part) — Three eggs, beaten separately, cup of granulated sugar, a pinch of salt, one and a half cups of sifted flour,large teaspoonful of baking powder, and two tablespoons of milk,or water. Divide the batter in half and bake on pie-tins until astraw color. When done and cool, split each one in half, andspread half the cream between each. Serve cold.

Mrs. Walter S. Brown.

No. 512 Gerald Bldg., cor. State and 26th Sts., City.

MONDAY, JANUARY THE ELEVENTH.

BREAKFAST.

Baked apples.

Quaker oats with cream.

Broiled bacon. Pancakes.

Coffee.

LUNCHEON.

Hard-boiled eggs with cream sauce.

Bread and butter. Stewed silver prunes.

Scotch short-bread. Tea.

DINNER.

Tomato soup.

Warmed-over roast beef. Vegetable sauce.

Boiled rice. Baked potatoes.

Peach pudding.

Coffee.

Hard-Boiled Eggs with Cream Sauce — Put five strictly fresheggs into boiling water and cook gently for one-half hour, thenplace them in cold water, remove the shells, cut the eggs intolengthwise quarters. Cook a small piece of onion in a tablespoonful of butter until tender. Add a tablespoonful of flourand mix smooth. Add one-half teaspoonful salt, half that quantity of pepper and one cup of milk; let boil and pour over theeggs, which should be placed on a hot dish.

Scotch Short Bread — One cup of butter, two cups of sugar,thoroughly creamed together and flour enough to mix; roll outone half inch thick, cut in squares with a knife, prick all overwith a fork and bake.

Warmed-Over Roast Beef — Put the cold roast beef (left fromdinner the previous day) in a dripping-pan, together with a cupfulof stock, and allow it to just heat through. Turn it and baste itoften. Place on a hot platter and pour around it the following:

"Vegetable Sauce — Melt a tablespoonful of butter in a saucepan and stir into it a spoonful of flour until smooth; add a cupfulof stock, a teaspoonful of Worcestershire sauce, one-half teaspoonful lemon juice, one-half teaspoonful salt, a dash of pepper andwhatever kind of vegetables may be left from previous meals,two cupfuls or less, cut fine and added to the sauce; turnips,carrots, peas, cauliflower, etc., may be used. When hot pouraround the meat and serve.

Peach Pudding — Scald three cups of milk and cook in it twotablespoonful’s of cornstarch, previously wet in a little cold milk.Remove from the fire, stir in one tablespoonful of butter, theyolks of three eggs, one-half cup of sugar and beat to a cream.Drain the juice from a can of peaches, put them in a bake dish,cover with the above mixture and set in the oven ten minutes;then spread with the stiffly beaten whites of the eggs, sweetened with three tablespoonful’s of powdered sugar, and returnto the oven to brown. Serve with the sweetened peach juice.

Mrs. Carrie Lawton.

Sharon, Walworth county. Wis,

TUESDAY, JANUARY THE TWELFTH.

BREAKFAST.

Hominy flakes.

Pork tenderloin. Fried apples.

Hot waffles. Maple syrup.

Coffee.

LUNCHEON.

Slices of cold meat. French toast.

Spice cake. Plum jam. Tea.

DINNER.

Potato soup.

Sheep's hrains, roasted. Piquant sauce.

Stuffed potatoes.

Lima beans. Lettuce.

Polish tartlets. Coffee.

Pork Tenderloin — Choose the large tenderloins, cut across inpieces about an inch thick (will form little rounds), sprinkle withpepper and powdered sage; fry in a hot pan with a little dripping;salt just before taking up.

Fried Apples — Cut sound apples across without peeling orcoring; fry after the tenderloins or in ham fat until light brown.

Waffles — Mix one pint of sifted flour with two-thirds of apint of milk until a smooth paste; beat in a tablespoonful ofmelted butter and a little salt, and lastly two eggs beaten light.Have waffle iron hot and ready greased, pour in enough batter tocover the lower side and close the upper one gently down uponit. Keep over fire half a minute and turn over for same lengthof time. Remove and place in oven a few moments to crisp.

Spice Cake — One cup of butter and a cup and a half of sugarcreamed, add three well-beaten eggs, then one cup of milk slowly.Stir in two cups of raisins and currants (equally divided) floured,one-half teaspoonful of cinnamon and half a teaspoonful of clovesand allspice combined, lastly two cups of flour sifted with twoteaspoonful's of baking powder. Makes a large loaf.

Sheep's Brains Roasted — Slightly boil four sheep's brains;throw into cold water, drain and dry wholly; brush them overwith oil and roll in highly seasoned bread crumbs; use pepper,salt and nutmeg. Place each one on a slice of bacon in a panand put in a well-heated oven; when nicely browned take upand place upon slices of toast and serve with piquant sauce.

Piquant Sauce — Cook two tablespoonful’s of onion in four ofvinegar for three minutes, then add a large cupful of stock, ateaspoonful of sugar, one-fourth that quantity of cayenne andsalt to taste. Boil for five minutes, put in two tablespoonful’s ofchopped capers and same of chopped cucumber pickles. Boil upand serve.

Polish Tartlets — Roll good pie crust out thin and cut it intotwo and a half inch squares; brush each square over with thewhite of an egg, then fold over the corners so they will meet inthe middle; slightly press together, brush over with the whiteof egg, sift with sugar and bake in a quick oven for quarter ofan hour. When done make a little hole in the middle and fillwith jam, jelly or marmalade. Mrs. H. L. Thomas.

Perry, Iowa.

WEDNESDAY, JANUARY THE THIRTEENTH.

BREAKFAST.

Egg fricassee. Bohemian toast.

Cornmeal pancakes. Maple syrup.

Coffee.

LUNCHEON.

Scalloped oysters. Graham bread.

Cocoanut flakes. Crushed currants.

Crust coffee.

DINNER.

Stuffed veal ribs. Baked potatoes.

Bread and butter. Pickled cabbage.

English apple pie. Cheese.

Tea.

Bohemian Toast — Beat two eggs well, add one-half cup milk,one-fourth teaspoonful salt, a sprinkle of pepper, one teaspoonfulonion juice. In this mixture dip bread (stale may be used) untilsoft, then fry in well-greased skillet until a nice brown on bothsides.

Cornmeal Pancakes — For two cups sour milk use one even teaspoonful soda, one-half teaspoonful of salt; dissolve salt andsoda in one-fourth cup hot water, add to milk, also two eggsbeaten light, and one sifted heaping cup cornmeal and one-halfcup flour. These are very light if made just right.

Cocoanut Flakes — One-half cup of butter beaten light withone cup of sugar. Two well-beaten eggs and one-fourth cup ofmilk. Stir in one cup of grated cocoanut, one teaspoon of lemonjuice and one teaspoon of baking powder sifted in flour, and flourenough to roll. Mix smooth, roll quite thin, cut and bake quickly.

Crushed Currants — These should be prepared in season ofcurrants. Wash and stem and carefully mash every currant.Weigh and add an equal weight of sugar. Do not cook, but sealat once cold. These are delicious at this season.

Crust Coffee — Brown Boston brown bread until quite hard;crush with rolling-pin; place one-half cupful in coffee pot; pourover one pint of boiling water; boil five minutes; add one pint ofmilk; let heat; add one tablespoon of sugar; let settle two orthree minutes and pour.

English Apple Pie — Slice sour apples very thin and fill a deepdish even full. Add one-fourth cup of water, two-thirds cup ofsugar, bits of butter, a sprinkle of salt and a grating of lemon.Cover top with a good puff paste, being sure to wet the edges ofdish. It is nice eaten warm with cream and sugar.

Norfolk. Neb. Mrs. L. A. Taft.

THURSDAY, JANUARY THE FOURTEENTH.

BREAKFAST.Sweet apples.Breakfast stew. Baked potatoes.

Jolly boys. CofEee.

LUNCHEON.

Creamed oysters. Crackers.

Thin bread and butter. Date jam.

Tea.

DINNER.

Chicken broth.

Fried chicken. Crabapple jelly.

Mashed potatoes. Peas pudding.

Gingerbread pudding.

Brown sauce. Cocoa.

Breakfast Stew — Cut any cold meat you may have into smallpieces, sift flour over them and fry brown in butter; then putinto a saucepan with the brown gravy, mince half an onion, adda small lump of butter rolled in flour, a little pepper and salt.Stew slowly, but. do not boil. Squeeze in the juice of half alemon, if liked. Serve hot.

Jolly Boys — Mix together thoroughly, while dry, one and ahalf pints of ryemeal, half a pint of flour, half a teacupful of cornmeal, two pinches of cinnamon, a little salt and two small teaspoonfuls of baking powder. Add one egg, well beaten, two tablespoonful’s each of molasses and sugar, and cold water enough tomake a thick batter. Fry in hot lard, a heaping tablespoonful ata time, and cook until well browned.

Creamed Oysters — Take two quarts of white soup stock. Boiltwo-thirds of a can of oysters with their liquor ten or fifteen minutes, strain through a sieve in order to make the oysters fine.Return to the fire and add enough cornstarch to make the consistency of cream; boil a few minutes, seasoning with salt totaste. Add a quart of rich milk or cream and serve immediatelywith crackers or salted wafers.

Date Jam — Take two pounds of dates, remove the stones, putthem over the fire with two cupfuls of water, add one pound ofsugar, quarter of a grated nutmeg and a small piece of butter.Cook and stir until thick, and place in deep glasses, covering withbuttered paper. Figs or seeded raisins may be prepared in thesame way.

Chicken Broth — Cut up the fowl and put it in a pot with fourquarts of water (cold), stew until there are but three quarts left.Take out the chicken; season the liquor and add a small cupfulof rice. Cook rice tender. If you like you may add a cup of milkand one or two beaten eggs just before serving. Stew, not boil,the chicken.

Pried Chicken — Drain the chicken from the broth as dry aspossible, dredge with salt and pepper and dip the pieces first inegg and then in cracker crumbs or cornmeal. Fry in a skilletof hot lard or drippings — a few pieces at a time — with care not tolet the under-side burn. The frying will take about ten minutes,and the chicken should come out a fine golden-brown color. Poura gravy made with some of the broth in a dish and lay the chickenon it without covering it.

Peas Pudding — Soak four cups split peas over night. In themorning put them with a small onion into a farina kettle, withjust enough water to cover, and boil until soft. Drain and rubthrough a colander. Beat in a tablespoonful of butter, pepper andsalt and three eggs. Boil in a buttered mold or floured cloth onehour. Turn out and cut in slices on the table. Eat as a vegetable.

Gingerbread Pudding — One cup sour milk, one-half cup molasses, scant teaspoonful soda, one-half cup chopped suet or halfthat quantity of butter or lard, a little salt, ginger or other spiceto taste. The addition of fruit makes a richer pudding of it.Serve with brown sauce.

Brown Sauce — One cup milk, one tablespoonful butter, twoof sugar, two of flour and two of molasses. Stir all together andboil ten minutes. Flavor to taste, Harriet Mann.

No. 1421 Central Street, Evanston, 111.

FRIDAY, JANUARY THE FIFTEENTH.

BREAKFAST.Cerealine flakes.Liver and bacon, sauté. Bread and butter.

Squash griddle cakes. Coffee.

LUNCHEON.

Welsh rarebit. Togus bread.

Mother's cake. Raspberry jam.

Tea.

DINNER.

Tapioca cream soup.

White fish au gratin. Potato puffs.

Parsnips fried in molasses. Chow-chow.

Cream cakes. Orange sherbet.

Drip coffee.

Liver and Bacon, saute — Cut one pound of liver and half apound of bacon in slices, season with pepper, cut in small squares.Place on skewers pieces of liver and bacon alternating, and fryfive minutes in boiling lard as you would croquettes. Slip off theskewers onto toasted bread and serve immediately.

Welsh Rarebit, quick — Grate one pint of cheese. Sprinkleon it half a teaspoonful of mustard, one-fourth a teaspoonful ofsalt and a speck of red pepper. Heap this on slices of butteredtoast and put in oven until cheese begins to melt, when hurryto table.

Togus Bread — Three cupfuls of sweet milk and one of sour,three cupfuls of Indian meal and one of wheat flour, half a cupful of molasses, one teaspoonful of saleratus, one of salt. Steamthree hours. Good hot or cold. Enough for several meals.

Mother's Cake — Cream one small cup of butter, add gradually a cup and a half of sugar, then the beaten yolks of three eggs,and a small teaspoonful of vanilla extract and a salt spoon ofmace. Take a teacup and sift it even full three times of pastry(winter wheat) flour, add one and a half teaspoonfuls of bakingpowder. Stir flour into the mixture alternating with one-half acupful of milk; lastly the whites of the eggs beaten stiff. Bakeforty or fifty minutes in a moderate oven. Use two square, shallow pans unless a loaf cake is desired, in which case the cupfulsof flour should be a little larger. Spread one layer with jelly,thinly, and over that half a cupful of chopped raisins, quartercupful of chopped almonds, same of cocoanut and beaten whiteof one egg. Put top layer in place and cover with icing.

Tapioca Cream Soup — Soak one-third of a cupful of tapiocaover night in two cupfuls of cold water after washing the tapiocawell. Add one quart of white stock (water in which chicken,