
THE
ANN ARBOR
COOK BOOK
GEO. WAHR, Publisher
ANN ARBOR, MICH.


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THE ANN ARBOR
COOK BOOK
COMPILED BY THE
LADIES' AID SOCIETY
OF THE CONGREGATIONAL CHURCH
SECOND EDITION
REVISED AND ENLARGED
"Bad cooking is waste-waste of money and loss of comfort.
Whom God hath joined in matrimony, ill-cooked joints and
ill-boiled potatoes have very often put asunder."---Smiles.
GEORGE WAHR, PUBLISHER AND BOOKSELLER
ANN ARBOR, MICHIGAN
1904


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COPYRIGHT BY
LADIES' AID SOCIETY, ANN ARBOR, MICH.
1904
PREFACE
FIRST EDITION
"Of making many books there is no end," nor need one be
looked for. No apology is offered for adding another to the
many excellent Cook Books, for none now available contains the
choice and tested recipes of many of the best cooks of Ann Arbor.
In compiling this book there has been but one embarrassment, an
embarrassment of riches. To select from the large number of
recipes offered those that could be published has been a formid-
able task, and mistakes must needs have been made. The Com-
mittee of Publication can only say it has used its best judgement,
and regrets that it was compelled to omit many recipes perhaps
quite as good as those published. The embarrassment is some-
what relieved by the free permission of nearly all contributors to
use or omit their contributions. It is unfortunate that many
failed to sign each recipe, as requested, in consequence of which
some are published without proper credit.
While a committee of the Ladies' Aid Society of the Con-
gregational Church edited the work, yet recipes have been con-
tributed so generally by the ladies of the whole city that the book
is in fact, as in name, "THE ANN ARBOR COOK BOOK". Thanks
are due to so many that mention by name is impossible. Special
mention is due to MISS HUNT for the cover-page design, to MRS.
ANGELL for the valuable article on "HOW to Serve." Which she,
though very willing to assist, was yet most reluctant to prepare
for publication, and to the advertisers whose support makes the
work possible, and who have a message in their advertisements
that will repay the attention of householders.
With the hope that THE ANN ARBOR COOK BOOK will con-
tribute to the welfare and comfort of the homes it enters, it is
offered to the public.
SECOND EDITION
The first edition of "THE ANN ARBOR COOK BOOK" having
been exhausted, it was deemed advisable to issue a second one,
revised and enlarged. The advertisements having served their
time and purpose are omitted in this edition, and their space
occupied by additional recipes. With this change, and the addi-
tion of a second part devoted to "Dietetics," the Cook Book
becomes a permanent publication and it is to be hoped it will meet
the needs of all housekeepers desiring a complete book on cookery
at a moderate price.---EDITOR.


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CONTENTS
PART I
Preface	3
Contents (Part I)	5
Contents (Part II)	6
Hints on Serving	7
Menus for One Week for Each Month in the Year, and for
Special Occasions	13
The Varieties of Seasonable Foods in Market During the
Year	47
Time Table for Cooking	55
Soups	59
Fish and Shell-fish	81
Meats	99
Poultry	131
Sauces and Dressings for Meats	147
Eggs and Cheese	157
Salads	169
Bread, Rolls, Muffins, Griddle Cakes, etc	191
Sandwiches	225
Vegetables	233
Pickles and Relishes	267
Preserves, Jellies, and Jams	289
Cakes	307
Creams, Ices, and Desserts	349
Pastry and Puddings	383
Sauces for Puddings	425
German Cookery	433
Chafing Dish Dainties	447
Confectionery	459
Beverages	473
Cooking With a Gas Range	485
Household Miscellaneous	493


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CONTENTS
PART II
DIETETICS
Compiled by MRS. W. B. HINSDALE
I. DIETETICS	515
1. Infant Feeding	515
a. Introductory	515
b. Statistics	515
c. Classification of Foods	517
d. Feeding an Infant under one year old	520
(1) Natural Method	520
(2) Artificial Method	521
e. Feeding a Child over one year old	523
f. General Rules for Feeding Children	525
g. Commercial Foods	526
2. Milk	527
a. Importance of Pure Milk	527
b. Milk Supply in Cities	529
c. Sources of Contamination	530
d. Uses of Milk	531
e. Milk Derivatives	531
3. Food Values	534
4. The Invalid's Tray	546
II. DISINFECTION	559
III. ACCIDENTS	561
IV. POISONS AND ANTIDOTES	566
V. MISCELLANEOUS	570
1. Children and Invalids	570
2. Foods and Cooking	574
HINTS ON SERVING
THE DINING ROOM.
The subject upon which I have been requested to say a few
words is, in a way, of great importance to all young persons just
facing the problem of the establishment of a new home. One
feels much diffidence in approaching it, since the subject is one
with which perhaps every one is supposed to be more or less
familiar. Still, as our eye often serves to quicken our appetite
and predisposes us to the enjoyment of the food set before us, one
may well consider the simple means by which this may be
attained.
Pardon me if I state as the first essential absolute cleanliness.
It matters comparatively little how coarse or how fine the table
linen may be, but it matters everything that it should be spotless.
This, of course, requires much care on the part of the young
housekeeper. Various devices are now in vogue by means of
which the parts of the table which are most exposed are protected.
Waiter cloths at the tea and coffee end of the table, carving cloths
at the opposite end where the Master of the house exercises his
nascent genius, are easily laundered and save the larger cloth
from disfigurement. Sparkling glass, well polished silver, and
this applies equally to plate, china or porcelain, so thoroughly
dried that its polish makes it seem like new, and last, but by no
means least, all steel implements carefully polished with brick
dust---all these details, though seemingly trivial, go a long way
toward making any table attractive. It is not the elegance of the
furnishing of a table, but it is the good taste and the absolute neat-
ness that make it charming. And really it does not take any
longer nor does it require more strength to have one's table always
attractive. Hot soap suds, dry towels, careful scraping of dishes
before they are put into the suds, will bring about this result.
Every person who has practiced upon these lines will tell you
that with hot suds and dry towels the labor of washing dishes is
reduced by one-half.


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Might I say a word about the order in which this work should
be done? Whatever glassware has been used should be first
washed and dried. If milk has been in any of the receptacles,
rinse with cold water, then wash in hot suds, place in hot water
and wipe with dry towels. Silver should not be rinsed, but
should be wiped directly from the suds. Next the cups and
saucers. And now we have finished the fancy part of our dish-
washing. All the plates and vegetable dishes should be carefully
scraped and the scrapings put with refuse. (It goes without say-
ing that every good housekeeper will have a receptacle for this
debris, in some outside closet, which should be emptied two or
three times a week.) For one's personal convenience it is better
to have the plates and flat vegetable dishes washed first and then
the deeper dishes. But those are matters for each one to decide
for herself.
It is always well to restore to its appointed place in the closet
or on the sideboard each dish after each meal, as upon this
depends the neatness of the dining-room and the speed with which
the table may be laid for the next meal. The old motto "A place
for everything and everything in its place" is nowhere more appli-
cable than in the dining room closets and in the pantry. If every
one who reads this cook book should turn around and say, "What
right have you to suppose that I do not know this," I should say,
"None whatever; only I have been implored to speak of these
simple things."
Now as to the matter of serving, by which I mean the laying
of the table and the way in which the courses are served. Break-
fast varies so much in different families that it is quite unneces-
sary to speak of that. If the lady of the house is her own cook
and handmaiden both, she will speedily learn to abbreviate her
steps and by having a small table within reach of her own seat will
avoid the getting up and down, which, to say the least, spoils her
own meal.
Luncheon in these later days has assumed more importance
in the social life than formerly. It is not so elaborate as a dinner,
it is served in a more informal way, and one can entertain ten
or twelve people at luncheon with far less labor than for a corre-
sponding number of persons at dinner. I have heard it said that
the difference between a luncheon and a dinner is that at one you
have soup and at the other you do not. This does not absolutely
hold, becaues very frequently at luncheon one serves a bouillon,
Page no 9
or a soup that is served in cups instead of in the regular soup
plates. Still that is a general distinction that holds. One may
have a very simple luncheon. Any good cook book gives menus
from very simple to most elaborate luncheons. Three courses are
all that are really necessary. These may be, bouillon, meats, des-
sert; or fruit, fish, meat, dessert; or a meat, a salad, a dessert.
Or, again, one may have five or six courses; fruit, bouillon, fish,
meat, entree, salad, ices, coffee. At a luncheon one can make use
of réchaufées.
In general, in laying the table for luncheon, one would place
on the left of each plate as many forks as there were courses. On
the right, the knives---two sets of knives are usually sufficient.
In line with the tumbler the spoons that may be required---bouil-
lon, tea and coffee spoons. The napkin should be placed at the
right of the plate. I say nothing about the decorations. Every-
one recognizes the fact that flowers always add to the beauty of a
table. A simple center piece of some growing plant or a dish of
fruit is all that is really necessary, something to mark the center
of the table.
There is much liberty in a luncheon, and if the prerequisites
which I have mentioned are observed, each housekeeper can make
use of her own judgment and be assured of securing for herself
and her friends a pleasant hour, since it is the exchange of nimble
wits and kindly feeling that make hospitality.
A word about the little delicacies which are additions but by
no means necessities: Olives, salted nuts, confections, bon-bons
are always served in little dishes disposed about the table as the
eye of the mistress shall indicate. Too many of these dishes, how-
ever, detract from the simplicity of the table. A dish of chipped
ice ready for the goblets is always ornamental to a table, and if one
or two fern leaves are thrown upon it, it becomes a thing of beauty.
Perhaps I might add that when the table is served by a maid,
she should place everything on a little salver or waiter and pass
it to the guests. A clean doiley, decorated as much or as little
as one pleases, saves the Japan or silver waiter, and adds to the
dainty aspect.
I have been so urgently requested to write more definitely
about a dinner, that, contrary to my own judgment, I will add
a few lines on this subject, prefacing them by the statement that I
shall not here attempt to consider a large and ceremonious dinner.
A very pretty dinner for ten or twelve persons need have


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only five courses: Soup, fish, meat, salad, dessert, and always
coffee, last. One somewhat more elaborate may have first, grape
fruit (which has had the core and fibre removed and the inter-
stices filled with sugar and been placed in the refrigerator until
thoroughly chilled, half of the fruit to a person), or oysters served
on the half shell, six to a person (if not on the half shell procure
the extra selects), have them thoroughly drained and stand on ice
until just before they are to be served; to be nice they must be
very cold. Place around a plate with a slice of lemon in the
center. If the oysters on the half shell are used they should not
be opened until just as they are served; second, soup; third, fish;
fourth, an entree (this is a side dish such as chicken croquette, or
any little pattie); fifth, the roast, which is the main dish of the
dinner; sixth, sherbet (that is, a water-ice served in glasses);
seventh, any game like quail, partridge, pheasant, and a salad;
eighth, a dessert; ninth, fruits; tenth, coffee. To take the first
menu more in detail:
First the soup. There are many from which to choose. As
variety in flavor and appearance is always stimulating to the
appetite, it is well to consider how the fish, which is the second
course, is to be prepared. If plain boiled with drawn butter and
egg sauce, then a dark, rich, highly seasoned soup would be pal-
atable. If the fish is stuffed and baked with sauce Hollandaise,
then a clear consommé, or a delicate cream soup would be prefer-
able. Bread sticks, or what are commonly called soup crackers,
should be served with the soup. With the fish course bread and
butter spread in thin slices folded together is by many thought a
sufficient accompaniment, but plain boiled potatoes, passed
through a colander and lightly heaped upon a dish, are always in
good form. The main dish of the dinner is the roast. This may
be a fillet of beef, a saddle of venison, a leg of mutton, a roast
turkey, or roasted chickens or ducks; whatever the season or one's
individual taste approves. With this you will serve always two
vegetables; you may very well have three---potato souffle, hominy
croquettes, roast sweet potatoes, or potatoes mashed and fried in
little round balls, macaroni au patin and squash, or potatoes
mashed and browned in the oven, green peas or beans and rice
croquettes. In a word, potatoes in some form and then such vege-
tables as the season affords, spinach, tomatoes, parsnips, etc., never
more than three at a dinner. Cranberry sauce or currant jelly or
sweet pickles, and any sour pickle may be a very pleasant addition.
Page no 11
The salad may be a shrimp, or lobster, or chicken salad, or
a plain lettuce salad, or indeed any of the varieties with which
modern cook books abound. The lettuce salad admits of a French
dressing, but the others mentioned here require a mayonnaise
dressing. Oysters fried in crumbs are a very nice accompani-
ment of the salad course. Toasted crackers, buttered, salted with
grated cheese sprinkled over them, or if one prefers the salted
wafers one can always purchase, and cheese sticks should be
served with this course. The dessert may be selected from a
great range of dainties. Pies, except at Thanksgiving or Christ-
mas, do not find place in so large a dinner party as we are now
discussing, and even the famous plum pudding is a little heavy.
But all the various confections such as frozen pudding, choco-
late cream, floating island, velvet cream, blanc mange, ice cream,
jellies, lemon, orange, coffee are awaiting the choice of the mistress of the
feast.
It goes without saying that in the season of fruits one can
have a charming dessert without recourse to the cook. Cake
should be served with this course. Here again one has an
embarrassment of riches to choose from. I would suggest that
at this stage a light and simple cake is most desirable. In the
season when fresh fruits are not attainable, nuts and raisins
make a very pleasant end of a dinner and lead up to the coffee
which completes the bill of fare. In some cases, in fact quite
generally, the coffee is served in the parlor after the guests have
left the table, but unless the service is well trained it is easier to
have it at the table.
The directions for laying the table would be the same as
those given for the luncheon table. If one has not forks or
spoons sufficient to use for all the courses, they should be care-
fully washed and sent back into the dining room. There should
be one person whose duty it is to attend to this so that there is
no unnecessary delay.
I really feel that I ought to apologize. It seems to me a
great impertinence to be sending out any such crude directions to
those who perhaps have far more practical knowledge than I
have, but you will believe me that what I have done has been
actuated by the desire to do a little in the great labor of prepar-
ing this book for the benefit of the Ladies' Aid Society.
MRS. JAMES B. ANGELL.


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MENUS FOR ONE WEEK FOR EACH MONTH IN THE YEAR
(Chicago Record-Herald Cook Book.)
JANUARY
SUNDAY
BREAKFAST
Baked Bananas
Oatmeal	Sugar and Cream
Stewed Kidney	Spanish Omelet
Crumpets	Coffee
DINNER
Consommé with Rice
Rib of Beef	Yorkshire Pudding
Hominy, in Southern Style	Corn
Scalloped Potatoes
Mayonnaise of Celery
Wafers	American Brie
Plain Plum Pudding	Foamy Sauce
Coffee
SUPPER
Fresh-Water Terrapin
Cold Saratoga Chips
Rolls and Butter
Lemon Jelly	Cake
Coffee
MONDAY
BREAKFAST
Grits	Sugar and Cream
Slices of Cold Beef, Fried in Butter
Boiled Eggs
Rolls	Coffee
LUNCHEON
Kloops	Cold Slaw
Stewed Fruit	Wafers
Tea
DINNER
Clear Soup with Croutons
Breaded Cutlets	Tomato Sauce
Boiled Rice	Stewed Celery
Lettuce Salad, French Dressing
Wafers	Cheese
Little Puddings, a la Grand Belle
Sponge Cake
Coffee
TUESDAY
BREAKFAST
Fruit
Oatmeal	Sugar and Cream
Boston Baked Hash	Plain Omelet
Rolls	Coffee
LUNCHEON
Broiled Oysters on Toast
Baked Apples	Vanilla Sauce
Cocoa
DINNER
Turkish Soup
Broiled Steak	Mashed Potatoes
Stewed Turnips	Peas
Sorrel Salad
Wafers	Cheese
Farina Custards
Coffee
WEDNESDAY
BREAKFAST
Fruit
Oatmeal	Sugar and Cream
Hamburg Steaks	Brown Sauce
French Fried Potatoes
Date Gems	Coffee
LUNCHEON
Ham Croauettes,	Tomato Sauce
Thin Bread and Butter
Canned Cherries	Wafers
Tea
DINNER
Cream of Potato Soup
Roast Duck,	Olive Sauce
Grape Jelly
Potato Croquettes	Peas
Mayonnaise of Celery
Wafers	Cheese
Coffee Parfait


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THURSDAY
BREAKFAST
Fruit
Grits	Butter and Sugar
Corn Fritters (canned corn)
Parsley Omelet
Graham Gems	Coffee
LUNCHEON
Salmi of Duck Mayonnaise of Cabbage
Cinnamon Bun	Chocolate
DINNER
Pepper Pot
Boiled Leg of Mutton,	Caper Sauce
Boiled Rice	Cauliflower
Lettuce Salad, French Dressing
Cheese Fingers
Pumpkin Custard	Cranberry Tart
Coffee
FRIDAY
BREAKFAST
Fruit
Oatmeal	Sugar and Cream
Broiled White Fish	Fried Potatoes
Muffins	Coffee
LUNCHEON
Cecils from Cold Mutton,
Sauce Béchamel
Cold Slaw
Orange Fritters,	Vanilla Sauce
Bhud Tea
DINNER
Cream of Corn Soup (canned corn)
Baked Rock,	Shrimp Sauce
Plain Boiled Potatoes	Peas
Asparagus on Toast
Lettuce Salad, French Dressing
Wafers	Cheese
Apple Charlotte	Coffee
SATURDAY
BREAKFAST
Fruit
Wheat Granules Sugar and Cream
Broiled Steak	Stewed Potatoes
Flannel Cakes	Coffee
LUNCHEON
Panned Oysters	Salted Wafers
Evaporated Peaches	Coffee Cakes
Bhud Tea
DINNER
Oyster Plant Soup
Breaded Chops,	Tomato Sauce
Scalloped Potatoes	Peas
Lettuce Salad, French Dressing
Cheese Fingers
Sweet Potato Pudding
Coffee
FEBRUARY
SUNDAY
BREAKFAST
Oatmeal, with Cream
Stewed Kidneys	Broiled Potatoes
Rice Muffins	Coffee
DINNER
Beef Roll	Baked Potatoes
Normandy Salad
Prune Pie	Coffee
LUNCHEON
Egg Vermicelli
Brown Bread and Butter
Baked Bananas	Cocoa
MONDAY
BREAKFAST
Oranges
Minced Meat, on Toast, with Bacon
Buckwheat Cakes Maple Syrup
Coffee
LUNCHEON
Calves' Brains, with Eggs
Spaghetti, with Cream Sauce
Hot Rolls	Doughnuts
Tea
DINNER
Mutton Broth,
with Rice and Sliced Lemon
Corn Beef,	Caper Sauce
Mashed Potato
Cabbage, Cream Sauce
Pepper Mangoes
Banana Float	Coffee
TUESDAY
BREAKFAST
Cracked Wheat and Cream
Corned-Beef Hash Baked Sweet Apples
White Muffins	Coffee
LUNCHEON
Panned Oysters Baked Sliced Potatoes
Brown Bread Sandwiches
Spiced Currants	Tea
DINNER
Green-Pea Soup
Veal Cutlets, with Tomato Sauce
Mashed Potatoes
Lettuce, with French Dressing
Sponge Pudding	Coffee
WEDNESDAY
BREAKFAST
Halved Oranges
Hashed Brown Potatoes
Codfish in Cream
Laplanders	Vienna Coffee
LUNCHEON
Mock Bisque Soup
Curry of Tripe	Peanut Sandwiches
Anis Brod	Cocoa
LUNCHEON
Cream of Potatoes
Chicken smothered in Sauerkraut
Stuffed Sweet Potatoes
Macaroni and Tomatoes
Hulnah	Coffee
THURSDAY
BREAKFAST
Boiled Snowflakes, with Cream
Eggs, au lit
Hot Rolls, Butter	Coffee
LUNCHEON
Cold Ham	Scalloped Potatoes
Bread and Butter
Sugar Cookies	Red Raspberry Jam
DINNER
Gumbo Chicken	Rice
Lettuce, with Oil and Vinegar
Crackers	Cheese
Bread and Butter	Souffle
Coffee


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FRIDAY
BREAKFAST
Quaker Oats
Codfish in Purée of Potatoes
Bread and Butter Hominy Drop Cakes
Coffee
LUNCHEON
Sardine Salad	Cracker Toast
Fairy Gingerbread	Cheese
Tea
DINNER
Scotch Roll	Shredded Cabbage
Riced Potato	Togus Bread
Cheese Custards Bread and Butter
Bananas	Apples
Shells
SATURDAY
BREAKFAST
Jellied Apples	Cream Omelet
Fried Slices of Breakfast Food
Breakfast Puffs and Plum Butter
French Filtered Coffee
LUNCHEON
Fried Oysters	Gooseberry Jam
Parker House Rolls and Butter
Cream Slaw	Saratoga Chips
Walnut Wafers	Tea
DINNER
Vegetable Soup
Roast Beef	Quirled Potatoes
Fried Parsnips
Sweet Pickled Peaches
Orange Charlotte with Whipped Cream
Graham Cake	Coffee
MARCH
SUNDAY
BREAKFAST
Silver Prunes Stewed
Poached Eggs	Cream Toast
Coffee
DINNER
Bouillon with Mound of Rice
Roast Turkey with Mushroom and
Oyster Dressing
Cranberries Giblet Sauce Bread
Mashed Potatoes
Snow Pudding	Lebküchen
Coffee
LUNCHEON
Roman Meat Pudding
Sliced Brown Bread	Rice Croquettes
Tea
MONDAY
BREAKFAST
Nectared Oranges
Broiled Whitefish, with Sliced Lemon
Potato Croquettes	Hot Rolls
Coffee
LUNCHEON
Corn Fritters Deviled Ham Sandwiches
Pickled Green Tomatoes
Prune Sponge	Cocoa
DINNER
Beef Soup, with Almond Balls
Cold Turkey	Baked Sweet Potatoes
Scalloped Tomatoes	Celery Salad
Children's Favorite Dessert
Coffee
TUESDAY
BREAKFAST
Liver and Bacon	Fried Potatoes
Cream Toast	Stewed Apricots
Coffee
LUNCHEON
Lobster à la Newburg
Steamed Brown Bread
Orange Jelly	Tea
DINNER
Purée of Potatoes	Fried Veal Cutlets
Baked Sweet Potatoes	Lima Beans
Apple Tapioca Pudding	Coffee
WEDNESDAY
BREAKFAST
Oranges
Wheat Flakes and Cream
Egg Toast	Doughnuts
Coffee
LUNCHEON
Minced Veal	Bread and Butter
Saratoga Chips
Sweet Cucumber Pickles
Sponge Cake	Tea
DINNER
Celery Soup
Roast Beef, with Yorkshire Pudding
Browned Potatoes
Lettuce, with Mayonnaise Dressing
Mock Cherry Pie
Coffee
THURSDAY
BREAKFAST
Oranges
California Breakfast Food, with Cream
Broiled Ham	Brown Potatoes
Toast	Coffee
LUNCHEON
Oyster Rarebit	Bread and Butter
Canned Apricots	Macaroon Cakes
Vienna Chocolate
DINNER
Vegetable Soup
Roast Pork,	Apple Sauce
Baked Potatoes	Lima Beans
Bavarian Cream	Coffee
FRIDAY
BREAKFAST
Fruit Salad
Rice and Meat Croquettes
Eggs à la Suisse
Griddle Cakes with Syrup
Coffee
LUNCHEON
Creamed Mushrooms on Toast
Potato Salad
Lunch Cake	Stewed Apricots
Chocolate
DINNER
Cream of Tomato Soup
Baked White Fish with Dressing
Scalloped Sweet Potatoes	Cold Slaw
Tapioca Pudding	Coffee


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SATURDAY
BREAKFAST
Fried Mush with Maple Syrup
Poached Eggs on Toast
Coffee
LUNCHEON
Oysters à la Newberg	Sacked Potatoes
Pickles	Albany Fruit Cake
	Tea
DINNER
Cream of Celery Soup
Pocket of Veal with Spanish Dressing
Baked Potatoes	Lady Cabbage
Syllabub	Coffee Cake
	Coffee
APRIL
SUNDAY
BREAKFAST
Bananas
Wheatall,	Sugar and Cream
Perfection Omelet	Baked Potatoes
	Radishes
Rice Waffles	Maple Syrup
	Coffee
DINNER
	Bouillon en Tasse
Chicken Pie	Cranberry Jelly
Oyster Plant Croquettes	Potato Balls
	Easter Trifle
Clover Club Cheese	Salted Wafers
	Coffee
LATE LUNCHEON
	Salmon Salad
Bread and Butter	Sandwiches
Easter Cake	Sliced Oranges
	Vienna Chocolate
MONDAY
BREAKFAST
Oranges	Germmeal
Eggs,	New York Style	Sweet Muffins
	Coffee
LUNCHEON
Planked Salmon	Radishes
	White and Graham Bread
Stewed Dried Pears	Gingerbread
	Tea
DINNER
Purée of Chicken and Rice
Round Roast of Beef with Gravy
	Browned Potatoes
	Tomatoes (canned)
Blanc Mange with Caramel Sauce
TUESDAY
BREAKFAST
Oranges
Wheat Griddle Cakes
Baked Eggs	Crullers
	Coffee
LUNCHEON
Chipped Beef	Potato Dice
	Bread and Butter
Corn Starch Puffs	Marmalade
	Tea
DINNER
Potato Soup
Veal Potpie	Spinach
	Mock Snow Pudding
	Coffee
MENUS
WEDNESDAY
BREAKFAST
Fruit
Farina with Cream
Ham Quenelle	Boiled Eggs
Hot Biscuit	Coffee
LUNCHEON
Fried Oysters with Lemon
	Macaroni Croquettes
	Pickles
Lunch Rolls	Hot Chocolate
DINNER
Broiled Beefsteak	Lyonnaise Potato
	Radishes
Cabbage Salad on Lettuce
Apple Compote	Coffee
THURSDAY
BREAKFAST
Cracked Wheat and Cream
Omelet	Buttered Toast
Buckwheat Cakes and Maple Syrup
	Coffee
LUNCHEON
Anchovy Toast	Walnut Sandwiches
Brown Bread	Chocolate
DINNER
Tomato Soup
Boned Calf's Head	Potato Timbale
	Creamed Onions
Mince Pie	Tea
FRIDAY
BREAKFAST
Fruit
Quaker Oats, Cream and Sugar
Cream Hash	Sweet Potato Croquettes
Bread Puffs	Coffee
LUNCHEON
Veal Loaf	Sliced Tomatoes
Bread and Butter
Swedish Cake	Iced Apples
	Ceylon Tea
DINNER
Turtle Bean Soup
Turbot à la Crême	Steamed Potatoes
Parsnips Served in Cream	Pickles
	White Bread
Simple Fruit Pudding
Coffee or Tea
SATURDAY
BREAKFAST
Oranges
Wheatall with Cream
Rissoles	Potatoes Fried
Hot Cross Buns	Coffee
LUNCHEON
Escalloped Oysters	Chili Sauce
Bread and Butter	Fruit Salad
	Chocolate Menier
DINNER
Mock Bisque
Roast Mutton	Roast Potatoes
French Peas	Lettuce Salad
Orange Pudding	Tea


---------------------------------------------------------------------
                      (AACookbook0012)
MAY
SUNDAY
BREAKFAST
Rhubarb Sauce
Chicago Muffins	Fried Perch
Fried Potatoes
Coffee
DINNER
Ox-Tail Soup
Spring Lamb	Mint Sauce
Green Peas Lettuce and Beet Salad
Neapolitainoes	French Coffee
LUNCHEON
Giblet Patties	Welsh Rarebit
Rusks	Russian Tea
MONDAY
BREAKFAST
Bananas
Fried Cornmeal Mush
Radishes	Broiled Breakfast Bacon
Buttered Toast	Coffee
LUNCHEON
Fruit Salad	Minced Ham
Thin Buttered Bread
Young Onions
Tea
DINNER
Tomato Soup
Fresh Boiled Beef	Horseradish Sauce
Brown Mashed Potatoes
Asparagus
Cup Rice	Pound Cake
Coffee
TUESDAY
BREAKFAST
Sliced Pineapple
Wheat Flakes	Sugar and Cream
Liver à la Bordelaise	Potato Souffle
Raised Corn-Bread	Coffee
LUNCHEON
Croquettes of Macaroni
Bread and Butter, Sandwiches
	Sliced Tomatoes
Chocolate Wafers	Almond Cream
Iced Milk
DINNER
Velvet Soup
Egyptian Chicken	Steamed Potatoes
Cauliflower
Bread and Butter	Pickled Onions
Lemon Cream Pie	Tea
WEDNESDAY
BREAKFAST
Oranges
Beef Croquettes	Rice Muffins
Coffee
LUNCHEON
Columbus Eggs	Saratoga Chips
Pineapple	Gold Cake
Iced Tea
DINNER
Potato Soup
Roast of Veal with Gravy
Baked Potatoes	Asparagus in Ambush
Frozen Custard	Angel's Food
Coffee
MENUS
THURSDAY
BREAKFAST
Sliced Bananas	Oatmeal and Cream
Stewed Kidney	Hot Buttered Toast
Coffee
LUNCHEON
Fried Perch	Thin Bread and Butter
Cucumbers	Tea
DINNER
Roast of Rib Mutton Chops
	("Crown Roast")
Potatoes au Gratin	Spinach
Pineapple Fritters
	After-Dinner Coffee
FRIDAY
BREAKFAST
Cerealine Flakes, cream and sugar
Sliced Tomatoes
Soft-boiled Eggs	Cream Toast
Coffee
LUNCHEON
Thin Bread and Butter
Watercress	Strawberry Shortcake
Orangeade
DINNER
Cream of Asparagus Soup
Baked fish	Mashed Potatoes
Lettuce, with French Dressing
Junket	Sponge Cake
Coffee
SATURDAY
BREAKFAST
Bananas
Cracked Wheat, with Cream and Sugar
Sweetbreads and Eggs on Toast
Radishes	Crullers
Coffee
LUNCHEON
A dainty luncheon dish
Baked Potatoes	Sliced Cucumbers
Whole Wheat Bread	Molasses Wafers
Chocolate
DINNER
Fish Soup
Larded Calf's Liver
	Potatoes à la Royale
Peas	Young Onions
Queen of Puddings
Coffee or Tea
JUNE
SUNDAY
BREAKFAST
Pieplant Sauce
Minced Meat on Toast
Cold Boiled Potatoes, Fried Whole
Wheat Griddle Cakes, Syrup
Coffee
DINNER
Vegetable Soup
Stuffed Veal, Gravy
Cauliflower with Dressing
Mashed Potatoes
Strawberry Sherbet	Coffee
LUNCHEON
Soyer's Eggs	Saratoga Chips
Cold Asparagus Salad
Cherries	Gingerbread
Tea


---------------------------------------------------------------------
                      (AACookbook0013)

MONDAY
BREAKFAST
Strawberries and Cream
Codfish Balls	Boston Brown Bread
Toast	Coffee
LUNCHEON
Veal Roll	Thin Bread and Butter
Orange Fritters	Iced Tea
DINNER
Mock Oyster Soup	Crackers
Tongue	Piquant Sauce
Stuffed Tomatoes	Spinach
Mashed Potatoes
Strawberry Sherbet	Tea
TUESDAY
BREAKFAST
Farinose and Milk
Watercress and Sliced Tomatoes
Poached Eggs on Toast	Graham Gems
Coffee
LUNCHEON
Fried Whitefish	Sliced Cucumbers
Buttermilk Scones
Strawberries and Cream
Tea
DINNER
Carrot Cream Soup
Breast of Mutton and Tomato
String Beans, Parsley Sauce	Potatoes
Iced Pineapple
Cheese	After-dinner Coffee
WEDNESDAY
BREAKFAST
Black Raspberries
Tomato Sauce with Poached Eggs
Hashed Potatoes
Yeast Puffs and Coffee
LUNCHEON
Cheese Omelet
Thin Bread and Butter. Olives
Shredded Pineapples	Hot or Iced Tea
DINNER
Onion Soup
Fish, Maitre d' HÔtel	Baked Potatoes
Deviled Eggs	Sliced Cucumbers
Banana Float and Cake
THURSDAY
BREAKFAST
Sliced Pineapple
Poached Eggs with Sauce	Veal Trifles
Warm Breakfast Rolls
Potato Patties
Coffee
LUNCHEON
Soup---Olla-podrida
Grandmother's Greens	Graham Gems
Apple Florendine
Cocoa
DINNER
Chicken Fricassee
Cold Breakfast Rolls	Mashed Potatoes
Creamed Peas
Strawberries and Cream
Tea
MENUS
FRIDAY
BREAKFAST
Strawberries and Cream
Broiled Ham and Egg Toast
Coffee
LUNCHEON
Salad of Calves' Brains
Bread and Butter	Green Onions
Cookies	Hot or Iced Tea
DINNER
Mock Oyster Soup
Broiled Black Bass	New Potatoes
Cucumbers
Chocolate Cream	Coffee
Coffee
SATURDAY
(Selected.)
BREAKFAST
Strawberries
Ham Croquettes	Muffins
Hominy Griddle Cakes	Coffee
LUNCHEON
Scalloped Tomatoes	Bread and Butter
Baked Berry Rolls
Tea
DINNER
Duchess Soup
Beef Roulette	Brown Mashed Potatoes
Pickles	Green Peas
Strawberry Sponge
Coffee
JULY
SUNDAY
BREAKFAST
Blackberries
Oatmeal Croquettes
Egg Vermicelli	Thirded Bread
Coffee
DINNER
Roast Veal	Mashed Potatoes
Summer Squash	Stuffed Tomatoes
Blackberry Roll, Fruit Sauce
Coffee
LUNCHEON
Potted Fish
London Crumpets	Cottage Cheese
One Egg Cake	Raspberry Vinegar
MONDAY
BREAKFAST
Bananas, with Currant Juice
Hashed Veal, with Scrambled Eggs
Avena Gems	Coffee
LUNCHEON
Swiss Sandwiches
Cucumbers	French Dressing
Savoy Cakes	Frothed Chocolate
DINNER
Green-Corn Soup
Flank Steak Broiled	Mashed Potatoes
Tomato Farci
Raspberry Foam	Coffee


---------------------------------------------------------------------
                      (AACookbook0014)

TUESDAY
BREAKFAST
Pears
Sliced Baked Ham
Light Rolls	Coffee
LUNCHEON
Bread and Butter
Tomatoes, with Mayonnaise Dressing
Tea Cakes
Blackberries, with Cream
DINNER
Green-Pea Soup
Fried Chicken	Boiled Green Corn
Beets
Chocolate Wafers	Peaches and Cream
WEDNESDAY, JULY 4TH.
BREAKFAST
Red and White Currants
Farina Molds, Sugar and Cream
Sliced Tomatoes (iced)
Fried Perch	Salem Muffins
Coffee
LUNCHEON
Sardine Sandwiches	French Pickle
Salad of '76
Snowballs	Red Raspberries
Iced Tea
DINNER
Consommé à 1' Independence
Roast Lamb, Mint	Sauce New Potatoes
Telephone Peas	Cucumber Fritters
Cherry Roll, Fruit Sauce
After-dinner Coffee
These are intended to be red and
white menus, since it is impracticable to
use the other color of our flag (blue) in
articles of food. The salad should be
garnished with rings of the white of a
hard-boiled egg and disks cut from
boiled beets, while the tiny flags, sold at
two cents a dozen, may be used as table
decorations in connection with the
dozens of white clover now blossoming
so luxuriously in many of our vacant
city lots.
THURSDAY
BREAKFAST
Blueberries and Milk
Summer Sausage	Potato KlÔsse
Bread Balls	Coffee
LUNCHEON
Tongue Salad	Creamed Potatoes
Bread and Butter
Wild Red Plums	Spice Cookies
Royal Spruce Beer
DINNER
Toast Soup
Stuffed Beefsteak, Sauce Piquante
Ragout of Vegetables	Watermelon
Coffee
FRIDAY
BREAKFAST
Iced Raspberries
Barley Crystals	Cream and Sugar
Something for Breakfast
Coffee
LUNCHEON
Eggs in Cases	Sliced Tomatoes
Japanese Fritters	Iced Cocoa
DINNER
Normandy Soup
Baked Fish	New Potatoes	Cucumbers
Marguerite Pudding
Coffee
SATURDAY
BREAKFAST
Cherries on Stem, Powdered Sugar
Fairy Omelet
Fried Tomatoes, with Cream
Brown Bread	Coffee
LUNCHEON
Radishes
Chicken and Rice Croquettes
Thin Slices of Bread and Butter
Shredded Pineapple	Iced Tea
DINNER
Braised Tongue
Small New Potatoes in Cream	Peas
Sliced Cucumbers
Raspberry Shortcake	Coffee
MENUS
AUGUST
SUNDAY
BREAKFAST
Huckleberries and Cream
Egg on Toast	Brown Bread
Coffee
DINNER
Tomato Soup
Roast Lamb, with Mint Sauce
Baked Potatoes	Green Corn
Egg Salad on Lettuce, with French
Dressing
Chocolate Ice Cream	Angel Food
Coffee	Iced Tea
LUNCHEON
French Toast
Deviled Eggs	Cheese Wafers
Boiled Custard	Cookies
Iced Tea or Lemonade
MONDAY
(Mrs. M. D. Adams, Alexandria, Ind.)
BREAKFAST
Iced Melons.
Cereal with Cream and Sugar
Individual Omelet	Hot Rolls
Coffee
LUNCHEON
Boiled Boneless Herring
Whole Wheat Bread	Sliced Cucumbers
Sugared Peaches	Iced Tea
DINNER
Soup, Cold or Hot
Broiled Beefsteak	Mashed Potato
Filled Peppers
Cocoanut Ice Cream	Coffee
TUESDAY
BREAKFAST
Cantaloupes
Clam Toast	Warm Rolls
Apple Foam	Sugar Cookies
Coffee
LUNCHEON
Tomato Soup
Berry Sandwiches	Junket
Lemonade
DINNER
Cold Fruit Soup
Roast Tongue, Austrian
Baked New Potatoes
Baked Corn
Cucumber Salad	Wafers
Sliced Peaches with Cream
Cake	Coffee
WEDNESDAY
(Lena M. Gross, Park Ridge, Ill.)
BREAKFAST
Halved Peaches
Toasted Wheat Flakes with Cream
Creamed Veal on Toast
German Coffee Cake
Coffee
LUNCHEON
Corn Omelet
Baked Tomatoes	Bread and Butter
Date Cake	Iced Tea, Russian
DINNER
Creamed Tomato Soup
Potted Spring Chicken	Boiled Potatoes
Cauliflower	Cucumber Salad
Watermelon
Coffee


---------------------------------------------------------------------
                      (AACookbook0015)

THURSDAY
BREAKFAST
Rice with Cream and Sugar
Huckleberries with Biscuit and Cream
Chicken Toast Muffins
Coffee
LUNCHEON
Sardines Cucumber Cubes in Tomatoe
Creamed Apple Sauce
Ladv Finger	Iced Tea
DINNER
Baked Leg of Veal	Cream Sauce
Baked Potato	Succotash
Fruit Salad	Wafers
Ice Cream	Assorted Cakes	Cheese
Fruit	Nuts
Coffee	Iced Tea
FRIDAY
(Mrs. J. G. Law.)
BREAKFAST
Stewed Prunes
California Oriol with Butter and Sugar
Beef Hash	One Egg Muffin
LUNCHEON
Salmi of Lamb
Olives	Dream Sandwiches
Sliced Peaches Cheese Cakes
Iced Tea
DINNER
Scotch Mutton Broth
Baked Pickerel	Egg Sauce
Dressed Cucumbers
Caramel Custard	Lady Fingers
Coffee
SATURDAY
(Mrs. Freeman Graham, Rockford, Ill.)
BREAKFAST
Vitos with Cream
Bacon with Fried Potatoes
Cornmeal Muffins
Coffee
LUNCHEON
Cold Tongue
Fried Potatoes	Cauliflower Salad
Whole Wheat Bread
Raspberries	Nut Wafers
Iced Tea
DINNER
Cream of Cauliflower Soup
Spring Lamb Stuffed	Mint Sauce
Mashed Potatoes	Peas
Graham Bread	White Bread
Watercress	French Dressing
Wafers
Maraschina Jelly with Whipped Cream
Coffee
SEPTEMBER
(Offered by a Louisiana French Creole.)
SUNDAY
BREAKFAST
Sliced Bananas, with Cream and Sugar
Ham Omelet	Potato Biscuit
Café au lait
DINNER
Beef Gumbo, with Tomatoes and Ochras
Sweet Potatoes à la Creole
Pineapple Sherbet	Café noir
LUNCHEON
Creole Kedgeree	Cucumber Jelly
Florendines	Chocolate
MONDAY
BREAKFAST
Iced Melons
Chipped Beef	Toast
Coffee
LUNCHEON
Boulettes of Liver
Thin Bread and Butter
Spanish Shortcake
Apple Salad	Tea
DINNER
Puree of Celery
Baked Veal Cutlet	Tomato Sauce
Curled Potatoes	Sweet Pickle
Green Corn
Peach Cake	Coffee
TUESDAY
BREAKFAST
Sliced Peaches	Powdered Sugar
A Veal Breakfast Relish
Breakfast Potatoes
Southern Corn-Pone
Coffee
LUNCHEON
Boston Brown Hash
Brown Bread and Butter
Green-Grape Jelly
Tea
DINNER
Levigne Soup
Sirloin Steak, with Bananas
Baked Potatoes Creamed
Cabbage Salad
Apple Flipflaps	Coffee
WEDNESDAY
BREAKFAST
Delaware Grapes
Oatmeal	Milk
Frizzled Beef	Potato Cakes
Southern Cornbread
Coffee
LUNCHEON
Beauregard Eggs
French Fried Potatoes
Thin Bread and Butter
Whole Tomato and Lettuce Salad,
Mayonnaise Dressing
Velvet Sponge Cake	Iced Tea
DINNER
Brunswick Stew
Baked Sweet Potatoes in their jackets
Celery Salad, French Dressing
Peach Cobbler with Whipped Cream
Coffee
THURSDAY
BREAKFAST
Fricassee of Brains
Fried Potatoes	Green Corn
Griddle Cakes
Bread	Tea or Coffee
LUNCHEON
Sliced Cold Meat
Sliced Tomatoes
Tea, Hot or Iced
DINNER
Green Pea Soup
Roast Lamb	Mint Sauce
Stuffed Tomatoes
New Potatoes, Roasted
Lima Beans
Fruit


---------------------------------------------------------------------
                      (AACookbook0016)

<i>THE ANN ARBOR COOK BOOK</i>
FRIDAY
BREAKFAST
Fruit
Baked Eggs	Bacon
Muffins	Coffee
LUNCHEON
Lamb Croquettes
Cream Potatoes	Walnut Salad
Tea
DINNER
Tomato Soup
Broiled White Fish	Beurre noir Sauce
Creamed Peas in Shell
Mashed Potatoes
Fruit Cream	Coffee
SATURDAY
BREAKFAST
Bartlett Pears
White Indian Meal Mush,
Sugar and Cream
Creamed Chicken and Potatoes
Sliced Whole-Wheat Bread
Coffee
LUNCHEON
Curry of Eggs	Boiled Rice
Thin Bread and Butter
Jumbles
Tea
DINNER
Cream of Celery Soup
Broiled Beef Tenderloin,
with Mexican Sauce
Sweet and Irish Potatoes sauté
Corn Fritters
Peach Snowballs	Coffee
<b>OCTOBER</b>
SUNDAY
BREAKFAST
Fruit
Cracked Wheat, with Cream and Sugar
Creamed Cod in Potato Case
Egg Bread	Doughnuts
Coffee
DINNER
Pink Cream Soup	Potato Balls
Indian Cutlets	Mashed Potatoes
Lima Beans
Snowballs	Coffee
LUNCHEON
Sausage Toast	Cider Jelly
Fayal Biscuit	Baked Pear Compote
	Cocoa
MONDAY
BREAKFAST
Grapes
Steamed Rice
Ham Omelet	Fried Indian Mush
Coffee
LUNCHEON
Stuffed Peppers	Baked Sweet Potatoes
Bread and Butter	Cabbage Salad
Quince Preserves	Spanish Buns
Cocoa
DINNER
Celery Soup
Baked Mutton Chops and Potatoes
Baked Squash	Lima Bean Salad
Cabinet Pudding
Tea
<i>MENUS</i>
TUESDAY
BREAKFAST
Grapes
Minced Meat on Toast
Kentucky Rolls	Egg Omelet
Coffee
LUNCHEON
Sliced Cold Roast with Chili Sauce
Beaten Biscuit	Drop Cakes
Chocolate
DINNER
Cream of Celery Soup
Chicken, Kentucky Style
Cream Corn	Cold Slaw
Baked Apple Pudding
Coffee
WEDNESDAY
BREAKFAST
Seedless Grapes
Oatmeal Sugar and Cream
Chicken Pancakes	Sliced Tomatoes
Hot Coffee
LUNCHEON
Cold Wheat Cakes
Potato Salad
Bread, Biscuit and Butter
Stewed Pears with Rice
Cocoa
DINNER
Noodle Soup Stewed Shoulder of Veal
Savory Baked Potatoes
Hot Slaw	Mustard Pickles
Cherry Tapioca with Cream
Coffee Nuts	Hot Coffee
THURSDAY
BREAKFAST
Shredded Wheat Biscuit,
Sugar and Cream
Foamy Omelet with Ham
Oatmeal Muffins
Coffee
LUNCHEON
Cold Meat, with Purée of Potatoes
Drop Biscuits
Cocoa
Apples and Grapes
DINNER
Cream of Celery Soup	Dinner Rolls
Broiled Steak with Mushrooms
Sweet Potatoes Baked
Spinach
Sponge Pudding
FRIDAY
BREAKFAST
Oatmeal, with Sugar and Cream
Bread Balls	Beef Hash
Coffee
LUNCHEON
Blanquette of Chicken
Celery	Bread and Butter
Coddled Apples	Ginger Bread
Milk or Cocoa
DINNER
Tomato Soup
Oyster Pie with Richmond Sauce
Cream Potatoes	Baked Cabbage
Rye Bread and Butter
Cornstarch Fritters


---------------------------------------------------------------------
                      (AACookbook0017)

MENUS
SATURDAY
BREAKFAST
Soft Boiled Eggs	Crisped Bacon
Hot Corn Cake	Honey
Coffee
LUNCHEON
Spiced Currants
Cold Sliced Tongue	Sweet Potato Balls
Molasses Cake
Tea
DINNER
Ragout of Mutton
Steamed Irish Potatoes
Fried Green Tomatoes
Cocoanut Pie	Grapes
Coffee
<b>NOVEMBER</b>
SUNDAY
(<i>Mrs. Henry T. Dean.</i>)
BREAKFAST
Apples
Oatmeal with Cream
Bacon	Fried Potatoes
Fried Cornmeal Mush Bread and Butter
Coffee	Doughnuts
DINNER
Oyster Soup with Wafers
Roast Chicken
Mashed Potatoes with Gravy
Turnips	Bread
Celery Salad with Dressing Wafers
Mince Pie with Cheese
Coffee
LUNCHEON
Cold Chicken	Bread and Butter
Olives	Crackers
Sauce and Cake Tea
MONDAY
(<i>Mrs. Henry Dean.</i>)
BREAKFAST
Stewed Apples	Rice with Cream
Broiled Mackerel	Dry Toast
Coffee	Ginger Cookies
LUNCHEON
Chipped Dried Beef with Cream
Dressing
Saratoga Potatoes	Bread and Butter
Tea	Chocolate	Fruit
DINNER
Baked Leg of Veal	Cream Sauce
Baked Potatoes	Succotash
Fruit Salad	Wafers
Quick Dessert	Coffee
TUESDAY
BREAKFAST
Stewed Prunes	Cream of Wheat
Broiled Bacon	Corn Fritters
Coffee
LUNCHEON
Creamed Fish in Ramkins
Bread Sticks
Potato Salad	Brown Bread
Tea or Chocolate
DINNER
Cream of Celery Soup
Hot Tongue with Tomato Sauce
Shredded Cabbage with French Dressing
Peppermint Ice Cream
Peanut Crisps
WEDNESDAY
BREAKFAST
Baked Apples
Poached Eggs on Toast, with Cream
Sauce
Baked Potatoes
French Cóffee	Raisin Bread
LUNCHEON
Escalloped Fish in Individual Dishes
Pickled Beets
White Bread	Jam
Tea
DINNER
Vegetable Soup	Wafers
Broiled Beefsteak	Creamed Potatoes
Turnips Mashed
Lettuce Salad with French Dressing
Canned Peaches	Cake
After-dinner Coffee
MENU FOR THANKSGIVING
(<i>Chicago Record Cook Book.</i>)
BREAKFAST
Stewed Prunes
Boiled Rice with Cream
Codfish à la mode
Sweet Potatoes Browned
White and Brown Bread
Pancakes	Coffee
DINNER
Bisque of Oysters
Planked Whitefish, Lemon and Walnut
Sauce
Roast Turkey with Chestnut Filling
Cranberries	Olives	Celery
Chestnut Croquettes
Mashed White Potatoes
Baked Sweet Potatoes
Mashed Turnips	Sweetbread Salad
Mince Pie	Pumpkin Pie	Ice Cream
Nuts Black Coffee Raisins
LATE LUNCHEON
Welsh Rarebit	Thin Bread and Butter
Chocolate Cake	Buttercup Jelly
Cocoa
FRIDAY
BREAKFAST
Stewed Dried Peaches
Steamed Rice with Sugar and Cream
Lyonnaise Potatoes	Crisp Bacon
Muffins	Coffee
LUNCHEON
Potato Salad	Cold Sliced Ham
Sweet Baked Potatoes Hot Biscuit
Cherry Pie	Tea or Chocolate
DINNER
Corn Soup
Roast Turkey with Gravy
Steamed or Mashed Potatoes
Baked Squash	Currant Jelly
Cranberries
Brown and White Bread, with Salad
Suet Pudding, with Brandy Sauce
Ice Cream	Cake
After-dinner Coffee
SATURDAY
(<i>Mrs. Henry Dean.</i>)
BREAKFAST
Fruit
Breakfast Food, with Cream
Broiled Ham
Buckwheat Cakes with Syrup
Fried Potatoes Coffee
LUNCHEON
Escalloped Oysters
Sweet Baked Potatoes
Rolls	Olives	Raspberry Jam
Small Cakes	Cocoa
DINNER
Blue Points in the Chafing Dish
Consomme
Chicken à la Newberg
Sliced Ham and Lemon Jelly
Baked Bananas	Fruit Cake
Tea


---------------------------------------------------------------------
                      (AACookbook0018)
<b>DECEMBER</b>
SUNDAY
BREAKFAST
Oatmeal with Cream Codfish Croquettes
Flannel Pancakes with Quince Syrup
Coffee
DINNER
Split-Pea Soup
Creamed Chicken Fricassee with
Mushrooms
Mashed Potatoes
Pumpkin Custards	Coffee
LUNCHEON
English Stuffed Peppers
Creamed Potatoes
French Rolls	Coffee
MONDAY
BREAKFAST
Bananas
Graham or Brown Bread Brewis
Sausage Rolls	Light Loaf
Lyonnaise Potatoes
Coffee
LUNCHEON
Lamb Cutlets	Cream Cheese
Arrow-Root Biscuit
World's Fair Gingerbread
Tomato Marmalade
Tea
DINNER
Scalloped Oysters	Mashed Potatoes
Roasted Onions
Baked Apple Pudding	Coffee
TUESDAY
BREAKFAST
Delaware Grapes
Boiled Oats, Suger and Cream
Eggs in Bread Sauce	Beaten Biscuits
Coffee
LUNCHEON
Deviled Toast	Hot Kentucky Rolls
Cup Cake	Hot Tea
DINNER
Peanut Soup
Vienna Steaks	Celery Baked Potatoes
Macaroni	Peach Shortcake
Black Coffee
WEDNESDAY
BREAKFAST
Northern Spy Apples
Bacon and Eggs	Creamed Potatoes
Corn Pone with Butter
Coffee
LUNCHEON
Mush and Milk
Kippered Herring	Celery
Brown Bread
Tea
DINNER
Roast Turkey, Cranberry Sauce
Browned Potatoes	Cold Slaw
Prune Whip	Coffee
THURSDAY
BREAKFAST
Baked Apples and Cream
Wheat Germ Mush	Ham Omelet
Foam Griddle Cakes, Maple Syrup
Coffee
LUNCHEON
Fricasseed Oysters
Sweet Cantaloupe Pickle
Celery	Baking Powder Biscuit
Tea
DINNER
Cream of Barley Soup
Beefsteak Potpie, Suet Crust
Spinach (French Style)
Dinner Bread	Rennet Pudding
Nuts	Grapes	Raisins
FRIDAY
BREAKFAST
Sliced Bananas with Cream and Sugar
Buttered Toast
Liver and Bacon Balls
Corn Muffins	Coffee
LUNCHEON
Eggs Milanese
Steamed Brown Bread
Turkey or Chicken in Savory Jelly
Waffles with Maple Syrup Russian Tea
DINNER
Soup Neapolitan
Baked Whitefish, Oyster Sauce
Mashed Potato
Celery and Nut Salad
Steamed Fruit Pudding
Coffee
MENU FOR CHRISTMAS
(<i>Chicago Record Cook Book.</i>)
BREAKFAST
Fruit
Maizena and Cream
Potato and Ham Sandwiches
Finger Biscuits	Raised Flannel Cakes
Coffee
DINNER
Raw Oysters with Sliced Lemon
Thin Bread and Butter
Tomato Bisque	Lobster Chops
Roast Goose, Apple Sauce
Giblet Gravy	Stuffed Onions
Mashed Potatoes
Wild Cherry and Almond Sorbet
Celery Salad with Mayonnaise Dressing
Grated Cheese Salad Wafers
Christmas Pudding, Foam Sauce
Kisses filled with Whipped Cream
Grapes	Nuts	Dates
Coffee
LATE LUNCHEON
Slices of Roast Goose, Deviled
Celery Salad Sandwiches
Cocoa	Fruit


---------------------------------------------------------------------
                      (AACookbook0019)

<b>MENUS FOR SPECIAL OCCASIONS</b>
(<i>Boston Cooking School.</i>)
MENUS FOR THANKSGIVING DINNER
I.
Cream of Oyster Soup
Celery	Pickles
Roast Turkey, Bread Stuffing
Garnish Celery Leaves and Cubes of
Melon Sweet Pickle
Mashed Potatoes	Squash
Stuffed Onions, Cream Sauce
Succotash (Lima Beans and Canned
Corn)
Chicken-Celery-and-Nut Salad
Open Apple Pie	Pumpkin Pie
Chestnut Puree with Candied Fruit,
Cream
Nuts	Fruit	Cider	Coffee
II.
Consommé with Chestnut Timbale
Squash Bread Sticks
Escalloped Oysters in Individual
Caseroles	Man Olas
Roast Turkey (unstuffed)
Nut Croquettes
Giblet Sauce Cranberry Sauce
Boiled Onions with Cream
Mashed Sweet Potatoes
Turnip Cubes au Gratin
Cider Jelly, Half Frozen
Broiled Partridge
Dressed Lettuce with Celery Jelly and
Chestnuts
Individual Pumpkin Pies
Apple Mousse
Nuts	Fruit	Coffee
III.
Raw Oysters Condiments
Boston Brown Bread Sandwiches
Roast Turkey, Nut Dressing
Mashed Potatoes
Celery Croquettes
Cauliflower, Hollandaise Sauce
Turkey Giblet, Vol-au-Vent
Lettuce-Apple-and-Walnut Salad
Squash Pie
Raisins Moulded in Cider Jelly,
Whipped Cream
Sponge Cakelets	Fruit
Nuts	Coffee
MENUS FOR CHRISTMAS DAY
I.
BREAKFAST
Baked Apples Stuffed with Dates, Cream
Cereal
Broiled Mutton Chops
Baked Potatoes
Slices of Boston Brown Bread Heated in
Oven
Parker House Rolls Reheated
Coffee
DINNER
Chicken Broth with Asparagus Tips
Halibut Slices Baked with Oysters
Mock Hollandaise Sauce
Vol-au-Vent of Chicken Fillets and
Quenelles
Roast Goose Prune-and-Apple Stuffing
Garnish, Rings of Cooked Apple,
Barberry Jelly in Centre
Mashed Turnips
Brussels Sprouts in Batter
Tomato Sauce	Roman Punch
Minions of Venison Tenderloin with
Marrow
Currant Jelly Sauce Endive Salad
Mince Pie Nesselrode Pudding
Salted Almonds Candied White Grapes
Coffee
SUPPER
Berwick Sponge Cake with Custard, etc.
Crackers	Neufchatel Cheese
Tea
II.
BREAKFAST
Oysters
Creamed Oysters on Toast
Popovers
Plain Rice Croquettes, Maple Syrup
Coffee
DINNER
Consommé with Tapioca
Boiled Chicken Halibut, Hollandaise
Sauce
Plain Boiled Potatoes	Pim Olas
Little Cucumber Pickles
Roast Turkey, Chestnut Stuffing
Garnish, Marashino Cherries and Celery
Plumes
Panned Sweet Potatoes
Celery au Gratin
Flageolet in Cream
Cold Timbales of Ham in Chicken Aspic,
Lettuce-and-French Dressing
Christmas Plum Pudding, Liquid Sauce
Montrose Pudding	Bonbons
Coffee
SUPPER
Oysters on the Half-shell
Graham Bread Sandwiches
Caramel Ice Cream
Cake	Coffee


---------------------------------------------------------------------
                      (AACookbook0020)

MENUS FOR WEEK IN LENT
SUNDAY
BREAKFAST
Gluten Grits Stewed Peaches (dried)
French Omelet	Peas in White Sauce
Spoon Corn-bread
Coffee
DINNER
Tomato Soup, Croutons
Escalloped Oysters Salad Rolls
Spinach-and-Egg Salad, Sauce Tartare
Croustades of Fruit, Maltaise
Coffee
SUPPER
Sardine Rabbit	Pickles	Crackers
Canned Fruit	Wafers
Cereal Coffee
MONDAY
BREAKFAST
Rechauffée of Finnan Haddie in
Shredded Wheat Baskets
Rice Griddle Cakes, Maple Syrup
Cereal Coffee
LUNCHEON
Canned Corn Fritters
New Graham Bread
Lettuce-and-Egg Saiad
Tea
DINNER
Cream-of-Asparagus (Canned) Soup
Baked Fillets of Fish, Caper Sauce
French Fried Potatoes
Buttered Parsnips
Cold Slaw
Grape Juice Sponge, Cream and Sugar
Coffee
TUESDAY
BREAKFAST
Ralston Breakfast Food
Spanish Omelet
Rice-and-Corn-meal Griddle Cakes
Maple Syrup
Coffee
LUNCHEON
Escalloped Fish	Stewed Potatoes
Buttered Onions	French Pickle
Baldwin Pudding
Cereal Coffee
DINNER
Salt Salmon, Boiled, Egg Sauce
Boiled Potatoes	Succotash
Lettuce, French Dressing
Lemon Pie	Coffee
WEDNESDAY
BREAKFAST
Malta Ceres, Cream
Zwiebach	Cocoa
LUNCHEON
Potato Soup
Egg Yolks Molded in Aspic
Lettuce, French Dressing
Banana Pie	Cheese	Coffee
DINNER
Baked Slices of Fish Stuffed with
Oysters
Mock Hollandaise Sauce
Mashed Potatoes	Spinach à la Créme
Man-Olas	Mock Mince Pie
Cream Cheese Cereal Coffee
THURSDAY
BREAKFAST
Old Grist-mill Toasted Wheat, Cream
Omelet à la Begue	Radishes
Rye-meal Muffins
Cocoa
LUNCHEON
Fish-and-Potato Cakes (left over)
Bacon	Cabbage Salad
New Bread and Butter
Angel Cake Sliced Oranges Tea
DINNER
Emergency Soup
Macaroni with Cheese and Tomato
Parsnip Fritters, Mayonnaise Dressing
Peanut Macaroons
Pineapple Soufflé, Orange Sauce
Coffee
FRIDAY
BREAKFAST
Oranges
Creamed Codfish	Baked Potatoes
Piccalilli Baking Powder Biscuit
Cereal Coffee
LUNCHEON
Rice with Cheese and Tomato
Caramel Custard en Surprise
Cocoa	Wafers or Macaroni
DINNER
Oysters in Casserole
Mayonnaise of Lettuce and Shrimps
Brown Bread and Butter
Pineapple Tapioca, Cream
Coffee
SATURDAY
BREAKFAST
Oranges
Pettijohns Breakfast Food, Cream
Codfish Balls	Horseradish
Corn-meal Muffins	Cereal Coffee
LUNCHEON
Cream-of-Lima Bean Soup
Croutons
Cheese Soufflé	Pickles
Orange Cream Cake
Tea
DINNER
Baked Fish, Bread Stuffing
Pickle Sauce	Stringless Beans
Creamed Cabbage with Cheese
Prune and Apple Pie
Coffee


---------------------------------------------------------------------
                      (AACookbook0021)

<b>MENUS</b>
LITTLE DINNER
Oysters on the Half-shell on Shredded
Lettuce	Consommé
Boned Smelts, Broiled, Bernaise Sauce
Mashed Potato
Oblongs of Turkey with Chicken
Forcemeat, Fried
Beef Tenderloin, Mushroom Sauce
Oyster Plant, au Gratin
Celery-and-Pimento Salad
Cheese	Water Crackers
Apple Mousse
Little Cakes or Wafers
Coffee
CHINESE LUNCHEON
(<i>FlÓral Decoration of Narcissus.</i>)
Chow-min	Sea-ear Fritters
Turkey Shreds, Mushrooms, Celery, and
Noodles in Brown Sauce
Salad of Lettuce, Bamboo Sprouts,
and Shrimps
Sliced Oranges with Lichi-nut Meats
or
Pineapple Frappeé with
Dried Carambola
Rice Cakes	Tea
JAPANESE LUNCHEON
(<i>Floral Decoration of Almond Blossoms.</i>)
Chicken Broth with Cubes of Chicken
and Bits of Sea-Moss.
Turbans of Boned Smelts with Egg
Mashed Potato
Macaroni Croquettes	Peas
Savory Custard with Mushrooms and
Chestnuts
Boiled Rice with Parsley
Lettuce-Ham-and-Noodle Salad
Preserved Japanese Fruits and Nuts
Rice Cakes	Tea
SUPPER FOR BASE BALL NINE
(<i>Boys from 13 to 16 Years of Age.</i>)
Creamed Chicken in the Chafing Dish
Hashed Potatoes
Asparagus on Toast, Melted Butter
Cold Boiled Tongue, Salad Rolls
Olives
Vanilla Ice Cream
Swiss Chocolate Bread
Maple, Nut-and-Chocolate Fudge
Cereal Coffee
GIRLS' LUNCHEON-AFTER TEN-
NIS
Single Strawberries with Fondant in
Cases
Bouillon in Cups, Pulled Bread
Fillets of Fish à la Française
Cucumber Salad with Chives
Cutlets of Lamb, Luncheon Style
Peas	Cherry Sauce
Lettuce-and-Asparagus Salad
Cheese	Water Crackers
Compote of Oranges and Pineapple
Cocoa with Whipped Cream
MENU FOR HALLOWE'EN PARTY
Oyster-and-Cabbage Salad in Cabbage
Shells
Nut Bread-and-Butter Sandwiches
Doughnuts	Fortune Cake
Salted Butternuts
Candied Sweet-flag Root
Apples	Cider	Coffee
CARD PARTY AND CHAFING-
DISH SUPPER
(<i>Eight Covers.</i>)
MENU I.
Cold Saddle of Venison, Sliced and
Heated in Currant Jelly Sauce
Lettuce-and-Orange Salad
Rolls
Grape Ice Cream	Wafers
Coffee
MENU II.
Sardine-and-Egg Sandwiches
Frog Legs à la Newburg
Or
Chicken, Potatoes, and Green Peppers
Hashed in Cream
Saltines	Edam Cheese	Olives
Café Parfait
Vanilla-wafer Jumbles Cocoa
MENU FOR FIVE O'CLOCK TEA
I.
Rye Bread
Cream Cheese-and-Nut Sandwiches
Lady Fingers	Macaroons	Tea
II.
College Club Sandwiches
Tiny Cold Baking-powder Biscuit and
Butter Sandwiches
Little Cakes	Tea
If the tea is to be more of the nature
of a "high tea," and the ladies are to be
seated at the table, the following menus
might be presented:
MENU FOR HIGH TEA
Chicken or Fish Croquettes	Peas
Biscuits Pickles or Olives
Lamb Chops Molded in Mint Aspic,
Cress Salad
Rye Bread Sandwiches
Fresh Strawberries or Canned Fruit
with Cream
Little Sponge Cakes
Tea throughout the meal, or after the
first course, if -fish croquettes be the
choice.


---------------------------------------------------------------------
                      (AACookbook0022)

INEXPENSIVE AND SIMPLE MENUS
SUNDAY
BREAKFAST
Picked-up Codfish on Toast Muffins
DINNER
Roast Leg of Mutton Mashed Potato
Macaroni	Apple Sauce
Corn-Starch Blanc Mange
SUPPER
Crackers or Boiled Milk and Rice
MONDAY
BREAKFAST
Mashed Potato Cakes	Ham Omelet
Toasted Muffins
LUNCHEON
Stewed Lima Beans
Cheese	Apple Sauce
DINNER
Cold Mutton	Boiled Potatoes
Macaroni	Blanc Mange
TUESDAY
BREAKFAST
Broiled Finnan Haddie with Milk
Hashed Potatoes	Bread and Butter
LUNCHEON
Cold Lima Beans with Oil and Vinegar
Bread and Butter	Stewed Prunes
Hot Coffee
DINNER
Cold Mutton, Brown Sauce
Steamed Sweet Potatoes
Baked Bananas	Raisin Sauce
WEDNESDAY
BREAKFAST
Mutton-and-Potato Hash	Pickles
Muffins
LUNCHEON
Mock Bisque Soup	Crackers
Gingerbread	Cream Cheese
Apple Sauce
DINNER
Fresh Fish, Broiled or Boiled
Boiled Potatoes
Cold Slaw	Lemon Jelly
THURSDAY
BREAKFAST
Creamed Fish au Gratin, Hashed
Potatoes
Toasted Muffins
LUNCHEON
Toasted Bread and Melted Cheese
Cold Slaw	Coffee Junket
DINNER
Mutton Stew	Yeast Rolls	Pickles
Rice-and-Raisin Pudding
FRIDAY
BREAKFAST
Sausage Boiled Potatoes Fried Hominy
LUNCHEON
Oyster Stew Cheese Biscuit Oranges
DINNER
Hamburg Steak
Potatoes Hashed in Milk
Stewed Tomatoes (Canned)
Stewed Dates Cookies
SATURDAY
BREAKFAST
Cream Toast	Bacon	Doughnuts
LUNCHEON
Welsh Rarebit	Cabbage Salad
Apples
DINNER
Baked Beans	Tamato Catsup
Cottage Pudding	Chocolate Sauce
MENUS FOR FAMILY OF TWO
SUNDAY
BREAKFAST
Cereal with Dates, Cream
Rye-meal Muffins
Cocoa
DINNER
Tomato Soup
Cold Veal Loaf, Sliced Thin
Mashed Potato	Canned Lima Beans
Sweet Pickles
Baked Caramel Custard
Small Cup of Coffee
SUPPER
Sardines	Lettuce	Bread and Butter
Cereal Coffee
MONDAY
BREAKFAST
Poached Eggs on Toast	Bacon
Toasted Muffins
Fried Cereal, Maple Syrup
Tea
LUNCHEON
Lettuce-and-Lima Bean Salad
Baking-powder Biscuit
Baked Custards Oatmeal Macaroons
Cereal Coffee
DINNER
Cream-of-Potato Soup
Veal Loaf	Escalloped Tomatoes
Baked Apple Dumpling
Coffee
TUESDAY
BREAKFAST
Cereal, Cream
Salt Codfish, Creamed	Boiled Potatoes
Apple Dumpling (Reheated)
Coffee
LUNCHEON
Turkish Pilaf
Prune-and-Apple Pie (Half)	Tea
DINNER
Stewed Chicken Baking-powder Biscuits
Baked Squash
Pickles or Cranberry Sauce
Rice Pudding with Raisins
Small Cup of Coffee
WEDNESDAY
BREAKFAST
Moulded Cereal, Baked, Cream
Scrambled	Eggs
Potatoes Cooked in Milk
Toasted Biscuit	Cereal Coffee
LUNCHEON
Welsh Rarebit	Pickles
Lemon Fanchonettes
Coffee
DINNER
Chicken Floured and Fried
Baked Sweet Potatoes
Celery Salad
Prune-and-Apple Pie (Half)
Tea


---------------------------------------------------------------------
                      (AACookbook0023)

THURSDAY
BREAKFAST
Oranges
Creamed Chicken on Toast
Rice-and-Corn-meal Griddle Cakes
Coffee
LUNCHEON
Cream-of-Celery Soup
Browned Crackers	Hot Gingerbread
Cheese	Cocoa
DINNER
Hamburg Steak	Mashed Potatoes
Buttered Parsnips	Cold Slaw
Cocoa Junket Whipped Cream
Oatmeal Macaroons
Tea
FRIDAY
BREAKFAST
Oranges
Eggs Cooked in Shell
Mashed Potato Cakes
Dry Toast	Cocoa
LUNCHEON
Macaroni with Cheese	Cold Slaw
Bread and Butter
Gingerbread	Cereal Coffee
DINNER
Fish Chowder	Lettuce Salad
Canned Fruit	Cream Cheese
Oatmeal Macaroons
Coffee
SATURDAY
BREAKFAST
Cereal, Cream
Bacon, Fried Eggs (Delicately Cooked)
French Fried Potato
Corn-meal Muffins
Cereal Coffee
LUNCHEON
Fish Chowder (Reheated)	Pickles
Bread and Butter
Orange Marmalade
Tea
DINNER
Veal with Brown Sauce
Buttered Lima Beans (Dried or Canned)
Lettuce-and-Egg Salad
Queen of Puddings
Coffee
ECONOMICAL MENUS FOR ONE WEEK IN JULY
(Food Cooked on Gas Range.)
WEDNESDAY
BREAKFAST
Hot Shredded Wheat Biscuit
Red Raspberries, Cream
Eggs in Cups	Cereal Coffee
LUNCHEON
Mayonnaise of Lettuce and Tomato
Hot Yeast Rolls
Chilled Custard in Cups
Sponge Cake	Iced Tea
DINNER
Hot Steamed Ham, Mustard
New Potatoes, Cream Sauce New Peas
Lettuce and Pepper Grass,
French Dressing
Blueberry Pie	Coffee
THURSDAY
BREAKFAST
Ralston Barley Food, Milk
Cold Ham, Sliced Thin
White Hashed Potatoes
Yeast Rolls, Reheated	Coffee
LUNCHEON
Raspberry Shortcake
Iced Cocoa
DINNER
Curry of Veal Cutlet Plain Boiled Rice
Stringed Beans, Maitre d'HÔtel
Lettuce Salad	Cottage Cheese
Water Crackers	Black Coffee
FRIDAY
BREAKFAST
Wheatlet, Cream
Salt Codfish Cakes	Poached Eggs
Radishes
Entire Wheat Baking-powder Biscuit
Cereal Coffee
LUNCHEON
Spinach with Eggs (Boiled)
Bread and Butter
Green Tomato Pie	Tea
DINNER
Steamed Salmon,
Mock Hollandaise Sauce
Potatoes	Peas	Tomato Salad
Lemon Jell-o with Raspberries
Whipped Cream	Black Coffee
SATURDAY
BREAKFAST
Cold Moulded Barley Crystals, Cream
Sliced Ham Warmed in Hot Cream
Sliced Cucumbers Scalloped Potatoes
German Coffee Cake Cereal Coffee
LUNCHEON
Salmon-and-Pea Salad
New Rye Bread and Butter
Lemon Sherbet	Cookies
Iced Cereal Coffee
DINNER
Cutlets of Ham with Peas
Summer Squash
Pickled Stringless Beans
Baked Tapioca Pudding, Raspberry
Hard Sauce
Black Coffee


---------------------------------------------------------------------
                      (AACookbook0024)

SUNDAY
BREAKFAST
Quaker Oats, Milk
Broiled Calf's Liver and Bacon
Potatoes a la Maitre d'HÔtel
Dry Toast	Cereal Coffee
DINNER
Clam Bouillon
Broiled Tenderloin of Beef,
Bernaise Sauce
French Fried Potatoes Wax Beans
Lettuce Salad
Red Raspberry Ice-cream
Black Coffee
SUPPER
Creamed Clams on Toast
Sugared Pineapple
Little Cakes	Tea
MONDAY
BREAKFAST
Hot Shredded Wheat Biscuit with
Sliced Tomatoes
Dried Beef, Plain
Rye-meal Muffins
Coffee
LUNCHEON
Devilled Ham Sandwiches
Hot Buttered Beets
Poor Man's Rice Pudding	Tea
DINNER
Broiled Fresh Fish
Baked Potatoes	Peas with Mint
Beets Stuffed with Chopped Cabbage,
French Dressing
Stewed Gooseberries	Cottage Cheese
Crackers	Cereal Coffee
TUESDAY
BREAKFAST
Old Grist Mill Toasted Wheat, Cream
Broiled Lamb Chops
Potatoes Hashed in Milk
Garden Radishes	Muffins
Coffee
LUNCHEON
German Coffee Cake on Baba
Cocoa
DINNER
Fried Chicken	Mashed Potato
Summer Squash	Cold Slaw
Curran Pie	Black Coffee
<b>MENUS FOR CHILDREN'S LUNCH BASKET</b>
Cold Roast Meat, Sliced Thin
Bread-and-Butter Sandwiches	Olives
Baked Apple with Tapioca, Cream
Chocolate Drops
Breast or Second Joint of Fowl Moulded
in Chicken Jelly
Celery
Nut Bread-and-Butter Sandwiches
Stewed Prunes
Cold Boiled or Baked Fish (White),
Flaked, Dressed with Oil, Lemon Juice,
Salt and Pepper
Lettuce Leaves in Closed Dish
Buttered Rolls
Nuts Moulded in Lemon Jelly, Cream
Cooked Cheese Sandwiches
Heart Celery Stalks
Cup of Baked Cocoa Custard
Lady Fingers
Ball of Cooked Spinach, Dressed with
Oil and Lemon Juice
An Egg Cooked Twenty Minutes
without Boiling
Rye Rolls, Buttered
Cup of Boiled Rice, Chocolate Syrup
Spinach as above. Neuchatel Cheese
Nut Bread-and-Butter Sandwiches
An Orange
Ham-and-Yolk-of-Egg Sandwiches
Olives
Mould of Cereal Cooked with Dates,
Cream
Chocolate Bread Pudding with Meringue
(More Meringue than Pudding)
Cold Baked Beans Dressed with Oil
and Lemon Juice
Thin Slices of Baking Powder Biscuit
Spread with Salad Dressing and
Chopped Capers
Mould of Blanc Mange (Enriched with
White of Egg)
Pineapple Marmalade
Two Boiled Eggs (Cooked as Before)
Heart Leaves of Lettuce,
Mayonnaise or Boiled Dressing
Rye Bread-and-Butter Sandwiches
Baked Apple, Cream
Bottle of Cocoa (to be Reheated)
Cold Turkey, Sliced Thin
Cranberry Sauce
Bread-and-Butter Sandwiches
Tapioca Custard Pudding
Stewed Figgs	Nut Meats
Fresh Fish Chowder (to be Reheated)
Cold Slaw, Crackers
Rye Bread-and-Butter Sandwiches
An Orange


---------------------------------------------------------------------
                      (AACookbook0025)

<b>MENUS FOR OLD LADIES' HOME</b>
BREAKFAST
Cereal, Milk	Cooked Fruit
Graham Muffins	Coffee
DINNER
Boiled Fore-quarter of Mutton,
Pickle Sauce
Mashed Turnips	Boiled Potatoes
Baked Apple and Tapioca Pudding
Cookies	Tea
SUPPER
Milk Toast	Apple Sauce
Bread and Butter	Cocoa or Tea
BREAKFAST
Cereal, Milk	Cooked Fruit
Baked Potatoes	Tender Bacon
Buns (reheated)	Coffee
DINNER
Mutton Rechauffé with Macaroni and
Tomatoes
Brown Betty	Tea
SUPPER
Creamed Celery au Gratin
Rye Bread and Butter
Apple Sauce	Tea
BREAKFAST
Cereal, Milk	Cooked Fruit
Corn-meal Muffins	Cereal Coffee
DINNER
Baked or Boiled Fresh Fish, Egg Sauce
Plained Boiled Potatoes	Spinach
Queen of Puddings	Coffee
<b>THE VARIETIES OF SEASONABLE FOOD</b>
<b>TO BE FOUND IN OUR MARKETS</b>
<b>DURING THE YEAR</b>
JANUARY.
(<i>White House Cook Book.</i>)
MEATS.
Beef, mutton, pork, lamb.
POULTRY AND GAME.
Rabbits, hares, partridges, woodcock, grouse or prairie
chicken, snipe, quail, geese, chickens, capons, tame pigeons, wild
ducks, the canvas-back duck being the most popular and highly prized; turkeys.
FISH.
Haddock, fresh codfish, halibut, flounder, bass, fresh sal-
mon, turbot. Frozen fresh mackerel is found in our large
cities during this month; also frozen salmon, red-snapper, shad,
frozen bluefish, pickerel, smelts, green turtle, diamond-back ter-
rapin, prawns, oysters, scallops, hard crabs, white bait, Finnan
haddie, smoked halibut, smoked salmon.
VEGETABLES.
Cabbage, carrots, turnips, parsnips, beets, pumpkins, chives,
celery, winter squash, onions, white and sweet potatoes, Jeru-
salem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster
plant, leeks, cress, cauliflower. Garden herbs, both dry and green,
being chiefly used in stuffing and soups, and for flavoring and
garnishing certain dishes, are always in season, such as sage,
thyme, sweet basil, borage, dill, mint, parsley, lavender, summer
savory, etc.; may be procured green in the summer and dried in
the winter.


---------------------------------------------------------------------
                      (AACookbook0026)

THE ANN ABROR COOK BOOK
FEBRUARY.
MEATS.
Beef, mutton, pork, lamb, antelope.
POULTRY AND GAME.
partridges, hares, rabbits, snipe, capons, pheasants, fowls,
pullets, geese, ducks, turkeys, wild ducks, geese and pigeons.
FISH.
Halibut, haddock, fresh codfish, striped bass, eels, fresh
salmon, live lobsters, pompano, sheep's-head, red-snapper, white
perch, smelts, green and frozen; shad, herring, salmon-trout,
whitefish, pickerel, green turtle, flounders, scallops, prawns,
oysters, soft-shell crabs, which are in excellent condition this
month; hard crabs, white bait, boneless dried codfish, Finnan
haddie, smoked halibut, smoked salmon.
VEGETABLES.
White potatoes, sweet potatoes, cabbages, onions, parsnips,
oyster plant, okra, celery, chicory, carrots, turnips, Jerusalem arti-
chokes, French artichokes, Brussels-sprouts, beets, mushrooms
raised in hot houses, pumpkin, winter squash, dry shallots
and garden herbs for seasoning put up in the dried state.
MARCH.
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME
Chickens, turkeys, ducks, rabbits, snipe, wild pigeons,
capons.
FISH.
Striped bass, halibut, salmon, live codfish, chicken-halibut,
live lobster, Spanish mackerel, flounders, sheep's-head, pompano,
grouper, red-snapper (shad are plentiful this month), herring,
SEASONABLE FOODS IN MARKET
salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish,
green turtle, terrapin, scallops, soft-shell crabs, oysters, prawns,
Smoked salmon, smoked haddock, salt codfish.
VEGETABLES.
Cabbages, turnips, carrots, parsnips, artichokes, white pota-
toes, sweet potatoes, onions, leeks, radishes, Brussels-sprouts,
celery, mushrooms, salsify, chives, cress, parsley and other garden
herbs, greens, rhubarb and cucumbers raised in hot houses.
APRIL.
MEATS.
Beef, veal, pork, mutton, lamb.
POULTRY AND GAME.
Chickens, fowls, green geese, young ducks, capons, golden
plover, squabs, wild ducks.
FISH.
Haddock, fresh cod, striped bass, halibut, eels, chicken halibut,
live lobsters, salmon, white perch, flounders, fresh mackerel,
sheep's-head, smelts, red-snapper, bluefish, skate or ray fish, shad,
whitefish, brook trout, salmon-trout, pickerel, catfish, prawns,
crayfish, green turtle, oysters, scallops, frogs' legs, clams, hard
crabs, white bait, smoked halibut, smoked salmon, smoked had-
dock, salt mackerel, salt codfish.
VEGETABLES
Onions, white and sweet potatoes, kale-sprouts, rhubarb, arti-
chokes, turnips, radishes, Brussels-sprouts, okra, cabbage, par-
snips, mushrooms, cress, carrots, beets, dandelion, egg-plant,
leeks, lettuce, cucumbers, asparagus, string beans, peas, chives.


---------------------------------------------------------------------
                      (AACookbook0027)

<i>THE ANN ARBOR COOK BOOK</i>
MAY.
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.
Fowls, pigeons, spring chickens, young ducks, chickens,
green geese, young turkeys.
FISH.
Halibut, haddock, striped bass, salmon, flounders, fresh
mackerel, Spanish mackerel, blackfish, pompano, butterfish, weak-
fish, kingfish, porgies, shad, bluefish, clams, brook trout, whitefish,
carp, crayfish, prawns, green turtle, soft crabs, frogs' legs, smoked
fish.
VEGETABLES.
New potatoes, sweet potatoes, cabbage, young onions, aspara-
gus, beets, carrots, kidney beans, string beans, lettuce, tomatoes,
cauliflower, peas, turnips, squash, rhubarb, spinach, radishes,
artichokes, sorrel, egg-plant, cucumbers, salads generally.
JUNE.
MEATS.
Beef, veal, mutton, lamb.
POULTRY AND GAME.
Chickens, geese, ducks, young turkeys, plovers, pigeons.
FISH.
Fresh salmon, striped bass, halibut, fresh mackerel, flounders,
kingfish, blackfish, weakfish, butterfish, pompano, Spanish mack-
erel, porgies, sheep's-head, sturgeon, sea bass, bluefish, skate or
rayfish, carp, black bass, crayfish, lobsters, eels, white bait, frogs'
legs, soft crabs, clams.
VEGETABLES.
Potatoes, spinach, cauliflower, string beans, peas, tomatoes,
asparagus, carrots, artichokes, parsnips, onions, cucumbers, let-
SEASON ABLE FOODS IN MARKET
tuce, radishes, cress, oyster plant, egg plant, rhubarb, and all kinds
of garden herbs, sorrel, horse-radish.
JULY.
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.
Fowls, chickens, pigeons, plovers, young geese, turkey-plouts,
squabs, doe-birds, tame rabbits.
FISH.
Spanish mackerel, striped bass, fresh mackerel, blackfish,
kingfish, flounders, salmon, cod, haddock, halibut, pompano, but-
terfish, a sweet panfish; sheep's-head, porgies, sea bass, weakfish,
swordfish, tantog, bluefish, skate, brook trout, crayfish, black
bass, moonfish, a fine baking or boiling fish; pickerel, perch, eels,
green turtle, frogs' legs, soft crabs, white bait, prawns, lobsters,
clams.
VEGETABLES.
Potatoes, asparagus, peas, green string beans, butter beans,
artichokes, celery, lettuce, carrots, salsify, tomatoes, spinach,
mushrooms, cabbage, onions, endive, radishes, turnips, mint, vari-
ous kinds of greens and salads.
AUGUST.
MEATS.
Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.
Venison, young ducks, green geese, snipe, plover, turkeys,
guinea fowls, squabs, wild piegeons, woodcock, fowls.
FISH.
Striped bass, cod, halibut, haddock, salmon, flounders, fresh
mackerel, butterfish, sea bass, kingfish, sheep's-head, porgies,


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                      (AACookbook0028)

<i>THE ANN ARBOR COOK BOOK</i>
bluefish, moonfish, brook trout, eels, black bass, crayfish, skate or
rayfish, catfish, green turtle, white bait, squid, frogs' legs, soft
crabs, prawns, clams.
VEGETABLES.
Carrots, artichokes, onions, string beans, lima beans, cauli-
flower, Irish potatoes, sweet potatoes, green corn, tomatoes, peas,
summer squash, cucumbers, radishes, lettuce, celery, rhubarb,
beets, greens, mushrooms, chives.
SEPTEMBER.
MEATS.
Beef, veal, mutton, lamb, pork, venison.
POULTRY AND GAME.
Larks, woodcock, snipe, wild pigeons, squabs, young geese,
young turkeys, plover, wild ducks, wild geese, swans and brant
fowls, reed-birds, grouse, doe-birds, partridges.
FISH.
Salmon, halibut, codfish, pompano, striped bass, haddock,
cero, a large fish similar to the Spanish mackerel; flounders, fresh
mackerel, blackfish, Spanish mackerel, butterfish, whitefish, weak-
fish, smelts, porgies, squids, pickerel, crayfish, catfish, bluefish,
wall-eyed pike, sea bass, carp, prawns, white bait, frogs' legs,
hard crabs, moonfish, soft herrings, lobsters, clams, oysters.
VEGETABLES.
Potatoes, cabbages, turnips, artichokes, peas, beans, carrots,
onions, salsify, mushrooms, lettuce, sorrel, celery, cauliflower,
Brussels-sprouts, sweet potatoes, squash, rhubarb, green-peppers,
parsnips, beets, green corn, tomatoes, cress.
<i>SEASONABLE FOODS IN MARKET</i>
OCTOBER.
MEATS.
Beef, veal, mutton, lamb, pork, venison, antelope.
POULTRY AND GAME.
Turkeys, geese, fowls, pullets, chickens, wild ducks, the
canvas-back duck being the most highly prized for its delicate
flavor; woodcock, grouse, pheasants, pigeons, partridges, snipe,
reed-birds, golden plover, gray plover, squabs.
FISH.
Striped bass, fresh cod, halibut, haddock, Spanish mackerel,
fresh mackerel, cero, flounders, pompano, weakfish, white perch,
grouper, sheep's-head, whitefish, bluefish, pickerel, red-snapper,
yellow perch, smelts, sea bass, black bass, cisco, wall-eyed pike,
crayfish, carp, salmon-trout, spotted bass, terrapin, frogs'
legs, hard crabs, soft crabs, white bait, green turtle, scallops, eels,
lobsters, oysters.
VEGETABLES.
Potatoes, cabbages, turnips, carrots, cauliflower, parsnips,
string beans, peas, lima beans, corn, tomatoes, onions, spinach, salsify,
egg-plant, beets, pumpkins, endive, celery, parsley, squash,
cucumbers, mushrooms, sweet herbs of all kinds, salads of all
kinds, garlic, shallots.
NOVEMBER.
MEATS.
Beef, veal, mutton, pork, venison, antelope.
POULTRY AND GAME.
Rabbits, hares, pheasant, woodcock, partridges, quail, snipe,
grouse, wild ducks, wild geese, fowls, turkeys, pigeons.
FISH.
Striped bass, fresh cod, halibut, haddock, salmon, fresh
mackerel, blackfish, whitefish, bluefish, catfish, redfish or spotted


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                      (AACookbook0029)
bass, black bass, yellow perch, skate, red-snapper, salmon, trout,
pickerel, shad, wall-eyed pike, cisco, crayfish, terrapin, green
turtle, scallops, prawns, white bait, frogs' legs, hard crabs, oysters.
VEGETABLES.
Potatoes, carrots, parsnips, turnips, onions, dried beans, artichokes,
cabbages, beets, winter squash, celery, parsley, pumpkins,
shallots, mushrooms, chicory, all sorts of salads and sweet herbs.
DECEMBER.
MEATS.
Beef, veal, mutton, pork, venison.
POULTRY AND GAME.
Rabbits, hares, grouse, pheasants, woodcock, snipe, par-
tridges, turkeys, fowls, chickens, pullets, geese, wild geese, wild
duck, tame duck, canvas-back duck, quail.
FISH.
Turbot, sturgeon, haddock, halibut, eels, striped bass, floun-
ders, salmon, fresh cod, blackfish, grouper, cusk, shad, mullet, a
sweet panfish; black bass, yellow perch, salmon-trout, pickerel,
cisco, skate, wall-eyed pike, terrapin, crayfish, green turtle,
prawns, hard crabs, soft crabs, scallops, frogs' legs, oysters.
VEGETABLES.
Potatoes, cabbages, onions, winter squash, beets, turnips,
pumpkins, carrots, parsnips, dried beans, dried peas, mushrooms,
parsley, shallots, Brussels-sprouts, leeks, horse-radish, garlic,
mint, sage and small salads.
Melons can be had at most of our markets from July 1st to
October 15th.
TIME TABLES FOR COOKING
The ordinary recipe should, and generally does, state the time
required for cooking its ingredients, but an approximate table is
occasionally of use as giving a general idea of the time required for
certain things. In any case, it is approximate only, for things
should be cooked until done, and many things modify the time
stated. The atmosphere, altitude, kind of oven or mode of heating
employed, and the age of certain things, such as vegetables, all
have to be considered, so that hard and fast rules cannot be laid
down. Cooking is like the German language---there are plenty
of rules which must be learned and adhered to, but the exceptions
and modifications are bewilderingly many, and experience and use
are the best teachers.
MEATS.
ROASTING OR BAKING.
Per Pound.	TIME
Beef, ribs or sirloin, rare	10 minutes
" " " " well done	12 "
" " " " boned and rolled	12 "
Round of beef	15 "
Mutton, leg, rare	10 "
", leg, well done	15 "
", loin, rare	10 "
", shoulder, stuffed	15 "
", saddle, rare	10 "
Lamb, well done	15 "
Veal, well done	15 "
Pork, well done	30 "
Turkey	15 "
Fowls	20 "
Chicken	15 "
Goose	18 "
Venison	15 "
Fillet, hot oven	30 "


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                      (AACookbook0030)
Entire Time.
Ducks, tame	45 to 60 "
Ducks, wild, very hot oven	15 to 30 "
Partridge	30 to 40 "
Grouse	30 "
Pigeons	30 "
Braised Meats	3 to 4 hours
Liver, whole	2 hours
BOILING.
Per Pound.
Mutton	15 minutes
Potted Beef	30 to 35 "
Corned Beef	30 "
Ham	18 to 20 "
Turkey	15 "
Chicken	15 "
Fowl	20 to 30 "
Tripe	3 to 5 hours
BROILING.
Steak, 1 inch thick	8 to 10 minutes
Steak, 11/2 inches thick	10 to 15 "
Mutton Chops, French	8 "
Mutton Chops, English	10 "
Spring Chicken	20 "
Quail	8 to 10 "
Grouse	15 "
Squabs	10 to 15 "
Shad, Bluefish, Trout	15 to 25 "
Small Fish	50 to 10 "
FISH.
BOIL.
Per Pound.
Halibut and Salmon	15 minutes
Bluefish and Bass	10 "
Cod and Haddock	8 "
TIME TABLES FOR COOKING
BAKE.
Halibut, salmon, bass, bluefish, shad, etc., for one hour.
Trout, pickerel, white fish, etc., for one-half hour.
VEGETABLES.
Young peas, canned tomatoes, green corn, asparagus, spinach,
Brussels sprouts---15 to 20 minutes.
Rice, potatoes, macaroni, summer squash, celery, cauliflower,
young cabbage, peas---20 to 30 minutes.
Young turnips, young beets, young carrots, young parsnips,
tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauli-
flower---30 to 45 minutes.
String beans, shell beans, oyster plant, winter squash---45 to
60 minutes.
Winter vegetables---1 to 2 hours. Old beets, forever.
MISCELLANEOUS.
Bread, baked	45 minutes
Bread, large loaves	60 "
Biscuits and small cakes	15 to 20 minutes
Ginger Bread	20 to 30 "
Brown Bread, steamed	3 hours
Sponge Cake	45 to 60 minutes
Plain Cake	30 to 40 "
Fruit Cake	2 to 3 hours
Cookies	10 to 15 minutes
Thin Cakes, usually	20 "
BAKED PUDDINGS.
Such as bread, rice, tapioca, sago and cocoanut, one hour each.
BOILED PUDDINGS
Such as Indian pudding, plum pudding and huckleberry pud-
ding, two to three hours each.


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                      (AACookbook0031)
BATTER PUDDINGS
Such as cottage, etc., about forty-five minutes.
In roasting or baking meats, the time should be computed
after the first twenty minutes; or after counting so many minutes
to each pound add twenty or thirty minutes according to size of
the roast to allow time for the meat to become heated. Meat
should be basted every ten minutes unless covered in the braising
pan.
In baking fish do not put water in the pan. Lard or lay the
fish on pieces of salt pork or fat bacon, and lay strips of the
same on top. Baste with the drippings.
SOUPS
SOUP STOCK.
Fresh uncooked beef makes the best stock, though mutton
makes a very nutritious stock, and veal and chicken are used for
white stock, while the bones of cooked meat make a fairly good
stock, though not so fine in flavor. The shin of the beef furnishes
stock of the finest quality, though the cheaper and inferior cuts of
meat may be used, as they are very nutritious, but enough bones
should be added, to furnish the needed gelatine, to make the
weight of meat and bone equal.
Cut the meat in small pieces and break the bones. Then put
the bones in the bottom of a porcelain-lined or granite kettle and
place the meat on top of them, and cover with cold, soft water, one
quart to a pound of meat and bones. Let it stand for an hour to
draw out the juices,-and then place over a good fire for about half
an hour till the water begins to steam. Add a cup of cold water,
skim, cover steam-tight and allow to simmer, not boil, over a slow
fire for 4 hours. Then add vegetables and seasoning if desired,
and simmer an hour longer. Now strain through a fine sieve and
put in a cold place. When cold remove all fat, as this fat if
warmed again in the soup spoils the flavor. Leave out the sedi-
ment at the bottom.
It is best to make stock at least a day before using. If you
wish to keep it long in summer do not add vegetables, and heat
over the stock every day or two. If the kettle is not steam-tight
much water will evaporate, and the stock should be diluted with
hot water before straining. The following is suggested when
other seasoning than salt and pepper is desired: For every quart
of water use a teaspoonful of salt, 1/2 a saltspoonful of pepper, 2
cloves, 2 allspice berries, a small pinch of celery seed, a sprig of
parsley, a teaspoonful of mixed herbs, and 1 tablespoonful each of
chopped onion, carrot, turnip and celery.


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                      (AACookbook0032)
PLÁIN SOUP STOCK AND CONSOMMÉ.
To 3 qts. of water add I oz. of some good extract of beef, I
medium sized onion, 4 cloves stuck in the same, 1 small carrot, I
turnip, 1 root of stalk celery, 1 bay leaf, 1 tablespoonful of salt,
and a little pepper. Boil slowly 1/2 hour. Strain out the vege-
tables and plain soup stock remains. For a very rich soup stock
or consommé use less water or more extract.
MRS. W. B. HINSDALE.
BEEF SOUP.
After the meat is cut from the bone, have bones broken into
very small pieces, lay them in the bottom of the soup kettle and
cover with water, in proportion 1 qt. of water to 1 lb. of meat.
Set kettle over the fire, cover it and heat the contents until they
boil, and remove all scum. Now to 4 qts. of stock add a medium
sized carrot scraped, 1 medium sized turnip peeled, 1 large onion.
Stick into the onion a dozen whole cloves, and add 1 bay leaf, a
dozen whole peppercorns, and a small piece of mace. After all
the scum has been removed add 2 teaspoonfuls of salt, and vege-
tables. Let stock boil gently for an hour, and stand. This will
make a jelly, and when wished for use add more water and let
come to a boil.
MRS. W. J. HERDMAN.
BOUILLON---I.
Three 1bs. of beef in the leg, 1 lb. veal and mutton. Have
all cut rather small. Put on the stove in enough water to keep
from burning and let it brown. After it is browned add 3 qts. of
boiling water, 5 or 6 stalks of celery, 1 carrot cut in bits, I small
turnip cut up, 2 or 3 onions fried brown in a little butter or beef
drippings, and 6 or 8 cloves and allspice. Put all in the kettle and
let it cook 3 or 4 hours slowly, covered. Strain through a thin
cloth or fine colander and set aside over night. Take the cake of
fat off, then the jellied portion, leaving any sediment that may be
in the bottom. Put jellied part on to heat, add 1 tablespoonful
Worcestershire Sauce and 1 or 2 of catsup. After it comes to a
boil strain again through a fine cloth. Serve with or without a
slice of lemon in the cup.
MRS. HOFF.
BOUILLON-2.
Three lbs. of beef, 2 lbs. of bone, 3 qts. of cold water. After boiling slowly 4 hours add 4 peppercorns, 3 cloves and 3 allspice.
SOUPS
Boil 1 hour more, strain and set away to cool. Remove all the
whites of 2 eggs beaten just enough to break them. Stir till
it comes to a boil, then boil 10 minutes without stirring. Pour in
a cup of cold stock or cold water. Strain through a cloth. When
wanted for use heat and season with salt, red pepper, and about a
quarter of a lemon. If not deep enough in color add a little
caramel. When it commences to boil skim carefully.
MRS. DEMMON.
GUMBO.
Take a small slice of ham (1/4 lb.) cut in dice and fry fat and
lean together, with a clove of garlic and 1 small onion. Fry a
little fresh red pepper with the ham if it can be obtained, if not
add a little cayenne to the soup, add about 3 cups of tomatoes and
strain. Add to this the liquor from 1 pt. of oysters, putting in the
oysters just before serving. Shrimp or crabs may be used in
place of oysters. Season with fresh savory herbs in summer or
dried herbs in winter. One-half pound of veal cut in small pieces
rolled in flour and fried with the ham makes a nice addition.
MRS. R. WAPLES.
MOCK TURTLE SOUP.
Boil a shank of veal until ragged in water enough to cover it,
add I small carrot, 1 small turnip, stalk of celery, onion if desired,
I bunch of pot-herbs. Strain and set aside to cool. Remove the
gristle and cartilage and boil in clear water until jellied. The
next day take the fat from the bones. Cut the fat, gristle and
cartilage into dice and add to the soup, also a little lemon juice and
sliced lemon, enough caramel to give it an amber color, salt and
cayenne pepper to taste, and 1 tablespoonful of Worcestershire
sauce. Into the soup tureen slice a hard boiled egg. Pour the
soup over the egg. Serve croutons on a separate dish. The meat
may be made into pressed veal, with a little gelatine. Put sliced
hard boiled egg in the bottom of a mould, melt the gelatine in sufficient water, add the veal, and pour over the egg.
MRS. R. WAPLES.
POTAGE A LA REINE.
Remove the fat from 1 qt. of the water in which a chicken has
been boiled. Season highly with salt, pepper and celery salt, and
a little onion if desired, and put on to boil. Mash the yolks of
3 hard boiled eggs fine, and mix them with 1/2 cup of bread or


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                      (AACookbook0033)
cracker crumbs soaked until soft in a little milk. Chop the white
meat of the chicken until fine like meal, and stir it into the egg
and bread paste. Add 1 pint of hot cream slowly, and then rub all
into the hot chicken liquor. Boil 5 minutes, add more salt if
needed, and if too thick add more cream, or if too thin add more
crumbs.
MRS. H. SOULE.
WHITE SOUP FROM CHICKEN.
Take the bones and remnants of cold roast chicken, put them
on to cook with water enough to cover entirely. Add 3 pepper-
corns, 1 teaspoonful salt, 2 stalks celery, 1 tablespoon chopped
onion. Let it boil slowly till considerably reduced in quantity.
Then remove, strain and cool. When entirely cool take off the
fat and set it on to heat. Put 1 pt. of milk in a double boiler.
Thicken the boiling soup with 1 tablespoonful flour and one
heaping tablespoonful butter cooked together. Add the boiling
milk and season with salt and pepper to taste. Many like an egg
beaten up in the soup tureen, over which the soup is strained just
before serving. It must be served very hot. Adapted from Mrs.
Lincoln.
MRS. A. C. MCLAUGHLIN.
CREAM CHICKEN SOUP.
Put a small piece of butter in a kettle with 1 tablespoonful of
flour, and brown. Add 2 qts. of chicken stock and boil. Beat
thoroughly 1 egg, and to it add 1 pt. of cream. Gradually add to
stock. Do not boil after adding.
MULLAGATAWNEY SOUP.
(As made in India.)
Cut 4 onions, 1 carrot, 2 turnips and 1 head of celery into
3 qts. of liquor in which one or two fowls have been boiled; keep
it over a brisk fire till it boils, then place it on the hack of the
stove and let simmer 20 minutes; add 1 tablespoonful of curry
powder and one teaspoonful of flour. Mix the whole Well
together and let it boil three minutes, pass it through a colander;
serve with pieces of roast chicken in it; add boiled rice in a
separate dish. It must be of good yellow color and not too thick. If
you find it too thick, add a little boiling water and a teaspoonful of
sugar. Half veal and half chicken answer as well. Cook rice
according to recipe. "How to boil rice" given elsewhere in this
book.
F. H. D.
SOUPS
JULIENNE SOUP.
Cut carrots and turnips into quarter-inch pieces the shape of
dice; also celery into thin slices. Cover them with boiling water;
add a teaspoonful of salt, half a teaspoonful pepper and cook till
soft. In another saucepan have two quarts of boiling stock to
which add the cooked vegetables, the water, and more seasoning
if necessary. Serve hot. In the spring and summer season use
asparagus, peas and string beans---all cut into small uniform
thickness.
F. H. D.
OX-TAIL SOUP.
Two ox-tails, 2 slices of ham, 1 oz. butter, 2 carrots, 2 tur-
nips, 3 onions, 1 head of celery, 1 bunch savory herbs, pepper, I
teaspoonful salt, 2 tablespoonfuls catsup, 1/2 glass port wine, 3 qts.
water. Cut up the tails separating them at the joints, wash them
and put them in a stewpan with the butter. Cut the vegetables in
slices and add them with the herbs. Put in one-half pint of water
and stir it over a quick fire till the juices are drawn. Fill up the
stewpan with water and when boiling, add the salt. Skim well
and simmer gently for four hours or until the tails are tender.
Take them out, skim and strain the soup, thicken with flour and
flavor with the catsup and port wine. Put back the tails, simmer
five minutes and serve.
F. H. D.
TOMATO BISQUE.
Stew one pint of canned tomatoes, or use fresh tomatoes, with
a bit of bay leaf and a tablespoon of chopped onion for ten minutes.
Scald one and one-half pints of milk in a double boiler and thicken
with four level tablespoons of flour and two level tablespoons of
butter. Dissolve one-quarter level teaspoon of soda in a little cold
water and stir into the tomato, add salt to season, then add the
thickened milk and serve at once, because the soup will curdle if it
remains over the fire after the milk has been added to the tomato.
VEGETABLE CHOWDER.
Chop one can of corn, pare And cut into small dice enough
potato to fill two cups. Chop a large onion and fry until brown
in one-half pound of bacon, cut into very small pieces. Put a
layer of potatoes into a saucepan, put on this a layer of corn and
some of the onion and bacon; season with salt and pepper. Repeat
the layers. Add two cups of hot milk, one-quarter cup of butter


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                      (AACookbook0034)
rubbed smooth with the same amount of flour. Cook five min-
utes. Lay split crackers over the top, cover and the chowder is ready to serve.
SCOTCH BROTH.
Pick over and soak one-half cup of pearl barley. Take the
skin and fat from a neck of mutton and cut the meat in small
pieces. Put bones and meat into two cups of cold water and the
meat into three pints of water. Bring to a boiling point and skim
well. Add the barley to the meat and skim often. Fry two stalks
of celery cut in pieces, an onion, carrot and small turnip, cut in
slices, in a rounding tablespoon of butter, and pour on the water
strained from the bones. Season with two level teaspoons of salt.
SWEET BREAD SOUP.
Sweet bread boiled soft and chopped fine, a tablespoonful of
butter and a heaping spoonful of flour, stirred together until well
cooked. Then add sweet bread and a little chopped parsley.
When thoroughly mixed add 1 qt. of any good stock. Stir well
and cook 5 minutes. Place in a soup tureen 1/2 cup of sour cream
and 1 fresh egg, then pour in the soup, stirring constantly.
MRS. PRESCOTT.
SOUP WITH LIVER DUMPLING.
(A German Recipe.)
A good veal or beef soup, 1/2 lb. of calf's liver chopped fine,
1 cup of bread crumbs, 1 small onion, 3 eggs. Season with salt
and pepper, enough flour for consistency, mix all together, adding
the flour last. Drop from a tablespoon into the hot soup and boil
about 15 minutes.
MRS. FRED BARKER.
FISH SOUP.
(Mrs. D. A. Lincoln's Cook Book.)
One can salmon, 1 qt. milk, 1 slice onion, 1 tablespoonful
butter, 2 tablespoonfuls flour, 1 teaspoonful salt, 1 saltspoonful
pepper. Cook the fish in boiling salted water until it flakes easily.
Drain it, remove the skin and bones and rub through a coarse
strainer. Cook the onion with 1 qt. of milk 10 minutes, remove
the onion, and thicken the milk with the flour and butter cooked
together. Add the seasoning and fish. Let it boil up once and
serve.
MRS. W. J. HERDMAN.
SOUPS
FISH CHOWDER.
(A New Hampshire Recipe.)
Take 3 slices of salt pork, put in iron kettle and fry them
crisp. Take out the pork, leaving the fat in the kettle. Pare
and slice 8 potatoes and put 1/3 of them into the kettle, then put
a layer of fish cut in pieces about the size of the hand; on this
sprinkle a little flour, a large pinch of salt, a little pepper and bits
of pork; then put in potatoes and fish again and season as before.
Do this 3 times, then fill up with cold water until nearly covered,
boil until potatoes are cooked, cover with crackers, pour 1 1/2 pts.
of milk on it, let it boil up once and it is done. A little sliced onion improves it.
MUSHROOM SOUP.
Prepare a good quantity of mushrooms; stew with butter,
pepper and salt in a little good stock until tender; take out and
chop quite small; prepare a good stock as for other soup; add
mushrooms and the liquor in which they have been stewed; boil.
If white soup is desired, use the white button mushrooms and
good veal stock; adding a spoon of cream, or a little milk as the
color may require.
DR. E. A. CLARK.
OYSTER BISQUE.
Put 1 qt. of oysters and liquor in a porcelain kettle over the
fire. When just about to boil pour into a colander over a bowl
leaving oysters in colander; chop oysters as fine as possible and
pound well in mortar or wooden bowl. Put in saucepan an
egg of butter and when it bubbles throw in 2 tablespoonfuls of
flour, stir well to work flour without allowing it to color, pour
in liquor, and when well mixed add pounded oyster pulp and 1 pt.
good cream. Pass all through fine sieve and season with salt and
cayenne pepper. Return to fire and heat without allowing to boil,
and as it about to be served add 1/2 cup of whipped cream and very
small piece of butter. Whisk well with egg beater for 1 minute
keeping it hot without boiling, and serve immediately.
BEAN SOUP.
Soak 1 pt. of white beans over night. Boil either a ham bone
or the bones from roast beef in 2 qts. of water, add the beans,
boil and strain. Season with salt, pepper and butter and a bunch


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                      (AACookbook0035)
of herbs. Add just before serving 1 pt. of milk or cream. Serve
with croutons. In one family this is the "favorite dish."
MRS. L. P. ROWLAND.
HINTS ABOUT BEAN SOUP.
Bean soup is greatly improved if you will add the bones from
your roasts, or scraps of steak. Just before serving remove the
meat, run the soup through a colander mashing the beans through
too; put the soup on the stove again, add a cup of cream or rich
milk.
MRS. S. A. NILES.
KIDNEY BEAN SOUP.
Press 1 can of kidney beans through a wire sieve, add 1 pt.
of hot water and 1 pt. of soup stock and boil all together season-
ing with salt, pepper, butter and a little celery salt. Thicken with
a small tablespoonful of flour and pour hot on 5 thin slices of
lemon, and hard boiled eggs sliced or cut in dice.
MRS. J. H. PRENTISS.
CELERY SOUP.
One qt. of milk, heat in a double boiler, 1 qt. of celery cut fine
and boiled soft; salt, butter and pepper to taste. Add the hot
milk just before serving. Serve without straining.
MRS. H. M. POMEROY.
CREAM OF CELERY SOUP.
Take 5 heads of celery, cover with 2 qts. of water, boil 2
hours with a very little juice of onions and 3 leaves of whole
mace; strain and cool. Add 1 qt. of milk, 1 heaping tablespoon-
ful of flour and 1 of butter mixed together until smooth, a little
salt and red pepper. Boil 15 minutes. Serve in cups with a
spoonful of whipped cream added to each just before serving.
MRS. ESTABROOK, Saginaw.
CELERY SOUP.
Boil 4 or 5 sticks of celery till tender in a qt. of chicken
stock. Strain and add sufficient milk to make what soup you
wish and a little thickening. Season with salt and pepper, let
come to a boil, and serve at once.
MRS. C. G. DARLING.
SOUPS
CORN SOUP.---1.
Make of either fresh or canned corn. When fresh, cut from
the cob, scraping off all that is sweet. To 1 qt. of corn add 1 qt.
of hot water; boil 1 hour or longer and put through a colander;
put into a saucepan, butter the size of an egg, and when melted
sprinkle in a tablespoonful of flour. Cook a moment, stirring constantly, and add the corn pulp gradually. Season with
cayenne pepper and salt, and when done add a scant pint of boiled
mik and a cup of cream.
CORN SOUP---2.
One can of corn chopped fine; put in a double boiler with
1 qt. of milk and cook 15 minutes. Fry 1 tablespoonful of
chopped onion and 2 tablespoonfuls of flour in 3 tablespoonfuls
of melted butter 10 minutes. Pour over the soup, cook 10 min-
utes, season with pepper and salt and strain. Beat the yolks of
2 eggs, add 1 cup of milk to the eggs, stir into the soup and boil 1
minute. Serve with croutons.
CORN AND TOMATO SOUP.
Slice 6 or 8 large tomatoes and 1 or 2 onions into water
enough to cover, and cook 30 minutes. Grate a dozen ears of
corn, add to this, cooking 5 or 10 minutes longer. Rub through
a colander and return to the fire, adding 1 qt. of hot milk and but
ter, salt and pepper to taste. Let all come to a boil, and pour into
a tureen with 1/2 pt. of cream.
MRS. L. P. ROWLAND.
CREAM OF ASPARAGUS SOUP.
One can or 4 bunches asparagus, 1 pt. white soup stock, 1
pt. cream, 2 tablespoons butter, 1 tablespoon chopped onion, 2
tablespoons flour, 1 teaspoon sugar, 1 1/2 teaspoons salt, 1/8 tea-
spoon pepper (white). Cut off and lay aside asparagus tips
Cut stalks in short pieces and stew in soup stock. Cook onion
and butter slowly for 10 minutes, add flour, and stir until smooth.
Add this, with sugar, salt and pepper, to asparagus stalks and
stock. Simmer 15 minutes. Rub through sieve, return to stew
pan, add cream and asparagus tips, and after boiling up once
serve without delay.
MRS. STRAUSS.


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MUSHROOM SOUP.
One lb. of fresh mushrooms, or 1 qt. canned. Cut them in
pieces with a silver knife, put them in a porcelain sauce pan, add
1 tablespoonful of lemon juice, 1 tablespoonful of boiling water, a
little salt. Stir with a silver fork and cook 5 minutes. Cool,
then drain, skim out the mushrooms, chop fine and add to the
liquor. Put 1 qt. of milk in a double boiler. Rub together 1
tablespoonful of butter and 2 tablespoonfuls of flour. Stir into
the milk, cook until it thickens, add the mushrooms, season with
salt and pepper. If made with the white mushroom, add the yolk
of an egg just before serving.
POTATO SOUP.
One qt. of milk, 6 large potatoes, I stalk of celery, 1 onion,
2 tablespoonfuls of butter. Put the milk to boil in a double
boiler, with onion and celery. Pare the potatoes and boil 30 min-
utes, mash fine and light, add the boiling milk, butter, pepper
and salt. Rub through a strainer and add a cup of cream.
POTATO AND RYE BREAD SOUP.
(German.)
Slice raw potatoes and leave them to soak 1 hour in cold
water. To 3 cups of potatoes, take 1 cup of rye bread cut in
dice, brown the latter in the pan with butter or drippings and
dust over with flour. Put the potatoes and bread into a pot with
2 qts. of boiling water, add a fried onion, salt and pepper and boil
slowly till soft. Serve without straining.
MRS. BOUKE.
GREEN PEA SOUP.
Cover 1 qt. of green peas with hot water and boil with an
onion, until they mash easily. Mash and add I pint of stock or
water. Cook together 2 tablespoonfuls of butter and 1 of flour
until smooth, but not brown. Add to the peas, and then add 1
cup cream and 1 of milk. Season with salt and pepper and boil
up once. Strain and serve. A cupful of whipped cream added
the last moment is an improvement.
MRS. M. L. D'OOGE.
SOUPS
PEA SOUP.
One can peas, 1 qt. chicken stock, a cupful of cream or milk, 2
tablespoonfuls of butter, 2 of flour, an onion and salt and pepper.
Cook the onion, peas and stock together for 20 minutes, then
remove the onion and rub the peas and stock through a sieve.
Return to a stew pan and let it simmer for 10 minutes. Rub the
butter and flour to a cream, and gradually add to this half a cupful
of the soup; then pour the mixture into the stewpan; add pepper
and salt and cupful of cream. Boil 3 minutes. Use fresh peas
when possible.
MRS. HEMPL.
TOMATO SOUP---1.
(Mrs. D. A. Lincoln's Cook Book.
One qt. can tomatoes, 1 pt. hot water, 1 tablespoonful sugar,
1 tablespoonful salt, 4 cloves, 4 peppercorns or 1 saltspoonful
white pepper and a little red pepper, 1 tablespoonful butter, 1
tablespoonful chopped onion, 1 tablespoonful chopped parsley, 1
tablespoonful cornstarch. Put the tomatoes, water, sugar, salt,
cloves and peppercorns on to boil in a porcelain stewpan. Put
the butter in a small saucepan, and when it bubbles put in the
onion and parsley. Fry 5 minutes, being careful not to burn it.
Add the cornstarch, and when well mixed stir it into the tomato.
Let it simmer 10 minutes. Add more salt and pepper if needed.
Strain and serve with plain boiled rice, or croutons, or toasted
crackers.
MRS. W. J. HERDMAN.
TOMATO SOUP---2.
Into 2 qts. good soup stock put 1 qt. of tomatoes, 2 onions,
sliced, and 2 potatoes; strain, and when hot again thicken a very
little with flour; season to taste and serve. One-half this amount
is sufficient for a small family.
TOMATO SOUP---3.
Chop fine 2 large cupfuls of tomatoes, put in 1 qt. of water
and boil 20 minutes. Strain through a fine sieve, add a bit of
soda as large as a pea and stir well. Then turn in 1 pt. of sweet
milk, season with salt and pepper and a piece of butter the size of
a walnut. Let this come to a boil and the soup is ready to serve.
MRS. D. M. LICHTY.


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                      (AACookbook0037)
CREAM TOMATO SOUP---1.
Half can tomatoes, 1/4 small onion, 1/2 inch bay leaf, 1 carda-
mon seed, 1/4 saltspoon cayenne, 1 teaspoon salt. Let stand 1/2
hour, then boil 10 minutes and strain; add 1 saltspoon soda, and
last 1 pt. hot milk in which 1 tablespoon cornstarch has been
thickened.
MISS MARY HIMES.
CREAM TOMATO SOUP---2.
Heat 1 qt. of tomatoes in a saucepan and strain; heat 1 qt.
of milk in a double boiler, thicken with two level tablespoonfuls
of flour, wet with a little milk. Season with butter, salt and
pepper. Put into the tomato about 1/2 teaspoonful of soda, more
if the tomatoes are very acid. When ready to serve pour in the
hot milk.
MISS P. A. NOBLE.
A FRENCH SOUP.
One qt. of tomatoes, 1 onion,, 2 potatoes, small lump of butter,
salt and pepper, 2 cups hot water. Slice onion and potatoes,
place all in a tightly covered dish on back of stove after breakfast
and let simmer gently till noon. Before serving add a lump of
soda size of a pea, a cup of boiling milk to which a teaspoon of
flour has been added and a cup of canned corn. If the soup boils
away add hot water any time. A few scraps of meat added are
better than butter.
MRS. S. A. NILES.
EMERGENCY TOMATO SOUP.
One qt. of canned tomatoes, 1/4 of an onion, 3 cloves, 1 bay
leaf, 1 pinch of salt, 1 pinch of paprika. While the tomatoes,
with 1 pt. of water added, also the cloves and bay leaf, are boiling,
fry the onion in a bit of butter the size of a walnut until yellow
and transparent (this can be done in a large iron spoon over a
gasoline or gas flame), then add it to the tomato, strain and
serve.
KATHARINE FARRAND REIGHARD.
PISTACHIO SOUP.
One qt. of spinach, pick each leaf from the stem, place over
the fire, shaking so the spinach will not discolor; add a teaspoon-
ful of salt. As soon as the spinach begins to wilt, drain and
chop very fine, then pound it to a paste. Put 1 qt. of milk into
SOUPS
a double boiler, add 1 teaspoonful of almond paste, unsweetened,
and 2 ozs. of pistachio nuts chopped to a powder, cover and cook
20 minutes. Add spinach, 1 tablespoonful of butter, 1 of arrow
root, moistened and pressed through a sieve, a teaspoonful of salt,
dash of paprika and serve. Nice for green lunch.
MRS. S. T. RORER.
ALMOND SOUP.
One-half lb. of rice, 1 tablespoon of sugar, 5 pts. of milk,
1/2 teaspoonful of salt, 1/2 lb. almonds. Wash rice thoroughly, put
in double boiler with 1 qt. of milk, cook slowly till it swells to
double size, shell and blanch the almonds. Chop fine, then pound
in a mortar, adding a few drops at a time 1/2 gill of milk, mash-
ing them as fine as possible, and put in another double boiler with
the remaining quantity of milk. Simmer for 30 minutes; when
rice is done turn into tureen, pour the almond and milk over.
Season with salt.
MRS. H. SOULE.
CREAM OF ONIONS OR ONION SOUP.
One qt. of milk, 6 large onions, yolks of 4 eggs, 3 table-
spoonfuls of butter, a large one of flour, 1 cup of cream, salt and
pepper. Put the butter in the frying pan. Cut the onions into
thin slices and drop in the butter, stir until they begin to cook,
then cover tight and set back where they will simmer, but not burn.
for 1/2 hour. Now put the milk on to boil, and then add the dry
flour to the onions and stir constantly for 3 minutes over the fire,
then turn the mixture into the milk and cook 15 minutes. Rub
the soup through a strainer, return to the fire, season with salt
and pepper. Beat the yolks of the eggs well, add the cream to
them and stir into the soup, cook 3 minutes, stirring constantly.
If you have 30 cream use milk with a tablespoon of butter. Pour
over croutons if you like. (A refreshing dish when one
is fatigued.)
MRS. H. SOULE.
NOODLE SOUP.
Yolks of 2 eggs well beaten, 1/2 teaspoonful of salt, add to
flour and knead to a stiff dough. Roll thin and cut in very nar-
row strips 2 inches long, and allow to dry from 3 to 4 hours.
Drop in boiling beef broth, or better, chicken broth, and boil 15
minutes.
MRS. JACOB BREID.


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RIVOLLE SOUP.
Stir together 1 teaspoonful of Hour and 1 egg, thin it with
water and stir into good well seasoned soup. A simple everyday
soup.
HELEN MILLER.
SOUP DUMPLINGS.
Half cup of butter and 1 cup of milk, made boiling hot and
poured over 1 heaping cup of flour. Salt, and when cool add 2
eggs. Drop from spoon into boiling soup.
MRS. EUGENE K. FRUEAUFF.
TO BROWN FLOUR FOR SOUPS AND GRAVIES.
Put 1 pt. of flour in an iron saucepan over the fire, stirring
constantly until it browns; do not let it burn. When cold put in a
preserving jar and keep tightly covered. More of this is required
for thickening than flour that has not been browned.
CROUTONS.
Butter bread on the loaf, or stale slices, cut into small cubes
and brown in a quick oven.
CARAMEL.
Put 1 cup of granulated sugar in an iron or granite sauce-
pan, stir it over the fire until it melts and scorches. As soon as it
begins to smoke and boil add 1 cup of boiling water. Let it boil
1 minute. Put in a bottle and cork.
TO COLOR SOUPS.
A fine amber color is obtained by adding finely-graded carrot
to the clear stock when it is quite free from scum.
Red is obtained by using red-skinned tomatoes from which
the skin and seeds have been strained out.
Only white vegetables should be used in white soups, as
chicken.
Spinach leaves, pounded in a mortar, and the juice expressed,
and added to the soups, will give a green color.
Black beans make an excellent brown soup. The same color
can be gotten by adding burnt sugar or browned flour to clear
stock.
SOUPS
GIBLET SOUP.
(Mrs. Owen's Cook Book.)
Take a turnip, carrot and onion, and slice them and fry in hot
butter; add the giblets, sprinkling of flour, let them brown and
then add the amount of water required, simmer 4 or 5 hours,
season with salt and pepper and thicken with a spoonful of
browned flour. Take the yolks of hard boiled eggs and put one in
each plate of soup when it is served. The giblets of one chicken
will make but little more than one quart of soup.
CARROT SOUP.
Wash young carrots, scrape and cook in boiling water until
tender. Press through a sieve and to two cups of the carrots add
four cups of milk and set on the range. Thicken with two level
teaspoons each of flour and butter and cook until creamy. Sea-
son with salt, onion juice and one-half teaspoon of pepper. Add
the beaten yolk of one egg and pour into the tureen as soon as
the egg is cooked. Sprinkle with a little chopped parsley.
Instead of onion juice the flavoring may be obtained by heating
half an onion sliced in the milk.
ALICE E. WHITAKER.
GERMAN SOUP BALLS.
(Mrs. Owen's Cook Book.)
Mix together butter and cracker crumbs into a firm round
ball. Drop into the soup a very short time before serving. Very
nice for chicken broth.
MISSISSIPPI GUMBO SOUP.
First fry a large tender chicken very brown; then remove on
a dish and fry a quart of sliced okra in the gravy. Add this to
the chicken, but do not add the grease. Put the chicken and
okra in a tin or porcelain vessel of cold water. Add a pint of
peeled tomatoes sliced, one large silver skinned onion, a few
chips of bacon or ham and salt to taste. Cook slowly for an
hour, then add 1 doz. soda crackers, 1 large tablespoonful of
butter, and a teaspoonful of black pepper. Never boil pepper in
soup. To make it more palatable and very rich, add half dozen
hard boiled eggs.
MRS. J. R. JACKSON, Centerville, Miss.


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BOSTON SOUP.
(Jubilee Cook Book.)
Boil one qt. of beans three hours, add one qt. of tomatoes
and boil half hour and strain through a colander. Season with
plenty of salt and pepper. Keep plenty of water in the beans
while boiling to prevent burning. Stir often after they begin to
cook to pieces. Have the soup of the consistency of cream when
done.
MRS. A. W. AMES.
NORMANDY SOUP.
(Chicago Record Cook Book.)
Wipe off a good-sixed knuckle of veal, put it in a soup kettle
with three quarts of cold water and place where it will heat slowly.
When at the simmering point skim carefully and put where it will
cook slowly but steadily for three hours. Add six white onions
peeled and thinly sliced and one-half of a small stale loaf of baker's
bread and simmer one hour longer. Take out the meat, and rub
the soup through a puree sieve, pressing through as much of the
onion and bread as possible. Put in a double boiler; rub one
tablespoonful of butter and two tablespoonfuls of flour to a smooth
paste and stir into the hot mixture until it thickens. Season with
a large teaspoonful of salt and a fourth of a teaspoonful of pepper,
and a half saltspoonful of grated nutmeg; add one pint of new
milk previously scalded, and serve at once.
LEVIGNE SOUP.
Cut two carrots and a small onion into small, thin pieces, and
cook until tender in salted water. When done, drain, and add
them to three pints of boiling stock free from grease. Beat
together the yolks of four eggs and one-half gill of cream. Add
a scant teaspoonful of salt and half a saltspoonful of pepper to the
soup. Remove from the fire, stir in the eggs and serve.
CREAM OF CELERY SOUP (VERY DELICATE.)
(Boston Cook Book.)
Break three stalks of celery in inch pieces and pound in a
mortar. Cook twenty minutes in a double boiler with three cups
of milk and a slice of onion. Thicken with three tablespoonfuls,
SOUPS
each, of butter and flour cooked together. Season with salt and
pepper. Then strain, and just before serving add one cup of
cream.
CONSOMMÉ A L'INDEPENDENCE.
The stock should be made two days before, but the custard
not until the morning before using. Cut a knuckle of veal (10
cents' worth) into four pieces; a quarter of a pound of lean ham;
one large onion, or two small ones; three whole cloves, one piece
of mace; and, after it begins to boil, a saltspoonful of pepper. Put
this into the soup pot and cover with two quarts of cold water.
Cook until the meat leaves the bone. Take off the stove, strain
through a sieve and set in a cool place until morning. Make the
custard as follows: Beat two eggs with a spoon, add two table-
spoonfuls of milk and one-fourth of a teaspoonful of salt. Turn
into a buttered cup and place in a pan of warm water. Cook in
a slow oven until firm in the center, then set away to cool. When
ready to serve cut into small pieces, put into the tureen and pour
over it four cups of the boiling stock diluted with one cup water.
BRUNSWICK STEW.
Cut a four-pound chicken into pieces, as for a fricassee. Put
it in a large covered saucepan with a small onion sliced, and a
quarter of a pound of bacon, in one piece (a ham bone is better
than the bacon). Cover with boiling water and simmer gently for
one and a half hours. Then add one pint of very tender Lima
beans, one pint of corn, cut from the cob, one tablespoonful of
chopped parsley, one-half teaspoonful of salt (this seasons the
vegetables) and one quarter teaspoonful of pepper. Cover again
and simmer one hour longer. Remove the lump of bacon and
serve. Care must be taken not to scorch this stew. Keep it over
a very moderate fire, and stir frequently from the bottom of the
saucepan.
F. H. D.
TURTLE BEAN SOUP.
Soak one pint of black beans over night, then put them into
three quarts of water with beef bones or a small piece of lean salt
pork; boil three or four hours, strain, season with salt, pepper,
cloves and lemon juice. Put in a few slices of lemon, and if
wished add slices of hard-boiled eggs. Serve with toasted bread
cut into dice and placed in the tureen.


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LENTEN SOUP.
Prepare three carrots, three turnips and three onions by
scraping, peeling and washing. Slice them and fry them a golden
brown in fresh lard and dripping. Cut up a head of celery and
put in and fry a few moments also. Add to this two cloves, one
teaspoonful of salt, one-half teaspoonful of pepper, a little parsley
and a little grated nutmeg. Cover this with nearly three quarts
of water and simmer three hours. This may be used instead of
broth in the Lenten season.
DUCHESS SOUP.
Two slices each of carrot and onion cooked in a tablespoonful
of butter five minutes. Add one quart of white stock, one small
blade of mace and cook fifteen minutes. Melt two tablespoonfuls
of butter, stir in two tablespoonfuls of flour until free from lumps,
add gradually the seasoned stock, one-half teaspoonful of salt, salt-
spoon of pepper and one pint of rich milk. Stir in four table-
spoonfuls of grated cheese. Cook two minutes.
A GOOD CHOWDER.
Pick two pounds of halibut into pieces, taking out all the skin
and bones; cut one-quarter pound of bacon into small pieces and
four good-sized potatoes into dice. Cut four ripe tomatoes into
pieces, or use two cups of canned tomatoes, and chop one small
onion. Put half the potatoes into a kettle and then half the fish;
sprinkle with half of the chopped onion, tomato and seasoning.
Then add the remainder of the potatoes, fish and seasonings.
Cover with boiling water and simmer for half an hour. Rub a
level tablespoon each of flour and butter together. Heat one quart
of milk. Put a pinch of soda in the chowder and stir lightly,
then turn in the butter and flour. Cook a few minutes, then add
the hot milk and in a minute it will be ready to serve. Serve with
hot crackers.
For other soup recipes see chapter on "German Cookery."
SOUPS
Cream of Onion Soup.
Peel and cut into slices a dozen
small white onions and fry to a
light brown in one tablespoonful of
butter. Add to onions a pint of
sweet milk, a quart of boiling
water, pinch of salt, pepper and
sugar. Cook slowly half an hour,
put through a sieve, add yolks of
three eggs well beaten and cup-
ful of cream. Serve immediately.


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                      (AACookbook0041)
SOUPS


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                      (AACookbook0042)
FISH AND SHELL-FISH
GENERAL REMARKS.
Fish are good, when the gills are red, eyes are full, and the
body of the fish is firm and stiff. After washing them well, they
should be allowed to remain for a short time in salt water suffi-
cient to cover them; before cooking wipe them dry, dredge lightly
with flour, and season with salt and pepper. Salmon trout and
other small fish are usually fried or broiled; all large fish should
be put in a cloth, tied closely with twine, and placed in cold water,
when they may be put over the fire to boil. When fish are baked,
prepare the fish the same as for boiling, and put in the oven on
a wire gridiron, over a dripping pan.
Fish may be scaled much easier by dipping into boiling water
about a minute.
BOILED SALT MACKEREL.
(Mrs. Owen's Cook Book.)
After freshening, put half cup vinegar in the spider with
half as much water. Boil the mackerel in it. Serve with slice
of lemon.
BAKED SALT MACKEREL.
Soak mackerel over night, boil in water enough to cover, 5
of 10 minutes; pour off water, put mackerel in pan, pour over it 1
cup of sweet cream or rich milk, add a few lumps of butter, a
little pepper, put in oven and bake till brown.
BAKED FISH.
Have your fish dressed for baking, then make a stuffing of
bread crumbs, 1 teaspoonful of sweet marjoram, 1 1/2 teaspoonfuls
salt, 1 slice of fat salt pork chopped fine, pepper and piece of
butter size of large egg, 1 small onion. Mix this well together
and stuff the fish. Either sew the fish together or sew a piece of
cloth over the opening; place in the pan and lay slices of salt pork
on the fish. Bake 1 hour.
MRS. WILLIS.


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BAKED FISH WITH TOMATOES.
(Mrs. Owen's Cook Book.)
When fish is put in the pan for baking, it is a very nice vari-
ation to pour a can of tomatoes over it, season and bake.
FRIED FISH.
To fry fish, clean and drain, then roll in flour or cracker
crumbs rolled fine and fry in drippings or butter. Have the fat
hot and fry the fish quick to a crisp brown, and serve as soon as
fried, hot. Fish weighing more than 2 or 3 lbs. may be cut in
large pieces before frying.
BROILED FISH.
Large fish are best broiled. Wash the fish, when cleaned,
with a cloth wet in salt water, and dry. Split down the back,
and if you wish cut off the head and tail; use double broiler,
rubbed with salt pork to prevent sticking; broil for 20 minutes,
more or less according to thickness of fish, over moderate fire,
turning first flesh and then skin side to the fire. Spread with
butter, salt and pepper and stand in the oven till ready to serve.
Garnish, if possible, with parsley.
TURBOT.
Steam 4 or 5 lbs. of fish, cut up and remove the bones; take
1 pt. milk, 1/4 lb. flour, 1/4 lb. of butter. Let the milk come to a
scald, then thicken with the flour. When partly cool add the
butter and 2 well beaten eggs. Put into a baking dish a layer of
fish, then dressing, and on top a layer of cracker crumbs. Bake
1/2 hour.
MRS. VAUGHAN.
WHITE FISH TURBOT.
Steam a large white fish, 3 or 4 lbs., take out the bones,
and pick into small pieces, sprinkle with salt and pepper.
Dressing:---Heat 1 pint of milk in a double boiler, add 2
rounding tablespoonfuls of flour with 2 tablespoonfuls of butter
rubbed into the flour and 2 eggs beaten with 2 tablespoonfuls
of cold water. Season with a little onion or parsley. Put in a
baking dish alternate layers of fish and dressing; sprinkle with
fine bread crumbs on top. Bake until done.
MRS. ROWLAND.
NORWEGIAN FISH PUDDING.
Scrape raw white fish to a pulp; add salt, pepper and a little
grated onion; rub and beat most thoroughly, add milk little by
little, mashing (with a potato masher) and finally beating to a
froth with a spoon. Add now 1 or 2 eggs well beaten and a little
butter (when completed it should be about as thick as cream).
Bake brown in bread tin or steam it thoroughly. Serve it sliced,
hot or cold.
DR. MOSHER.
SALMON LOAF.
One can salmon, 4 eggs beaten light, 1/2. cup bread crumbs
rolled fine, 4 tablespoonfuls of melted butter. Add the butter
to the fish and stir to a smooth paste. Beat the eggs and bread
crumbs together, then stir in the fish. Put in baking dish or
mould and steam 1 hour.
Sauce:---One cup of boiling milk, thicken with 1 tablespoon-
ful cornstarch, add 2 tablespoonfuls butter or oil from the salmon,
little salt, pinch cayenne pepper. Cook 1 minute and add 1 egg
beaten light the last thing, pour over the loaf ready for the table.
Miss Tillie Brown.
FISH CUTLETS.
Cooks who are expert in frying will find it a good plan to
use cold fish occasionally in cutlets. Flake any firm white fish
or salmon, being sure there are no bones left in it. Season with
salt and pepper and finely chopped parsley and a few drops of
lemon juice. Make a thick white sauce with one-quarter cup
each of flour and butter and one cup of milk. Stir in two cups
fish and cool the mixture. Form into croquettes, egg and crumb
them and fry in deep fat.
FISH TIMBALS.
Flake enough cold fish to make one and one-half cups, add
two beaten eggs, one cup of milk and season with salt and pepper.
Fill small buttered tins or cups and set in a pan of hot water and
bake about twenty minutes. Turn on to a hot platter and pour
over a cup of cream sauce flavored slightly with mustard. Add
a sprig or two of parsley for a garnish and serve hot.


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HOW TO COOK CODFISH.
Buy two pounds of codfish, boil it in salted water, take it
from the water before it boils to pieces. Having pared and sliced
six or eight potatoes, boil them in the same water. While they
are boiling remove the skin and bones from the fish, and make
some white sauce. Put two spoonfuls of butter in the frying pan,
stir into it two spoonfuls of flour. Let it cook a little, then add
two cups of milk and stir until it is smooth and shiny.
as soon as your potatoes are done put a layer of them in a pudding dish,
then a layer of fish, and turn some of the sauce over the fish.
Repeat this until all the ingredients are used up, adding more
butter if desired. Spread buttered bread crumbs over the top,
and then a little milk over the crumbs, and place the dish in the
oven; let it brown nicely and heat through thoroughly.
SALMON IN MOULD.
One can salmon, 2/3 cup bread crumbs, 4 eggs, 1 tablespoon-
ful of parsley cut fine, a pinch of salt, with a sprinkle of red
pepper and mace, and 4 tablespoonfuls of melted butter. Mix
the salmon and butter together, beat the egg, add the bread
crumbs with the other ingredients, put into a buttered mould
and steam 2 hours.
Sauce:---One cup of milk, 1 tablespoonful cornstarch, 1 egg,
red pepper, salt and mace. Scald the milk, then add the corn-
starch which has been stirred smooth in a little milk. After the
cornstarch has been thoroughly cooked add the liquor from the
salmon, 1 tablespoonful melted butter and the well beaten egg.
Pour the sauce over the moulded loaf and garnish with parsley.
Mrs. P. C. FREER.
CREAM SALMON.
One can of salmon minced fine. For dressing boil 1 pt. of
milk, 2 tablespoonfuls butter, salt and pepper to taste. Have
ready 1 pint bread crumbs; put layer of crumbs in bottom of
dish, then layer of fish and layer of dressing and so on, having
crumbs on top. Bake until brown.
Mrs. CARRIE J. WILLIAMS.
SALMON CROQUETTES---1.
Pick 1 lb. of cold boiled salmon carefully from skin and
bones (or 1 can of salmon), mix with a teaspoonful of lemon
juice. Put 1 tablespoonful of butter in a saucepan; when melted
stir in 2 teaspoonfuls flour, add slowly 1/2 cup of milk, add the
fish and a little salt. When hot stir in the beaten yolks of 4 eggs.
As soon as the eggs set turn out on a flat dish to cool. Cut into
shape, dip in beaten egg, roll in crumbs, fry in hot fat. Serve
on a hot dish.
Dr. MOSHER.
SALMON CROQUETTES---2.
One lb. can of salmon, 1 cup of milk, 2 level tablespoonfuls of
butter, 3 heaping tablespoonfuls of flour, 1 tablespoonful of lemon
juice, 1 level teaspoonful of salt, little chopped parsley, 3 shakes
of cayenne pepper. Remove the bone and skin from the salmon,
place the milk in a double boiler, rub the butter and flour together
and add to the boiling milk, stirring until it thickens. Add to
salmon the salt, pepper, chopped parsley and lemon juice. Then
pour the cream sauce over salmon, stirring the whole together
until thoroughly mixed. Spread out on a platter to cool. When
thoroughly chilled roll with the hands into cylinder shaped cro-
quettes of suitable size. Roll them in fine bread crumbs, then
in beaten egg, again in coarser bread crumbs. Fry in hot lard or
other fat.
MRS. GREGORY E. DIBBLE.
NEW ENGLAND FISH BALLS.
One qt. potatoes boiled and sliced, 1 pt. of salt cod fish. Let
the fish just come to a boil and mash the potatoes and fish together
while hot, and when cold beat in 1 egg. Season with salt and
pepper, put in a tiny bit of flour, then try frying; should the fat
soak in add a little more flour. Drop from a fork small balls of
irregular shape into very deep boiling fat.
MRS. C. C. LOMBARD.
COD FISH BALLS.
One pt. bowl of fish picked fine and measured lightly, 2 full
bowls of potatoes. Put potatoes in a kettle with the fish on top
and boil 1/2 hour. Drain off the water and mash together until
fine and light; add, an egg of butter, a little pepper, and 2 well
beaten eggs. Have a deep kettle of boiling fat, form the fish into
balls about an inch and a half in diameter, dip in egg and cracker


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crumbs and fry till a light brown. Serve on a platter, pouring
carefully about the balls a hot cream sauce containing hard boiled
eggs cut in quarters. If served for luncheon, serve with it a
salad of chopped cabbage with a French dressing in the scooped
out halves of lemons. A pretty garnish for the salad is to stick a
tiny red pepper such as comes in bottles in each cup of salad.
MRS. DEMMON.
CREAMED LOBSTER---1.
Two cans "Clover Leaf" lobster, 1 pt of cream, 2 tablespoon-
fuls of butter, 2 of flour, 1 of mustard, 1/3 of a teaspoonful of salt,
small quantity of cayenne pepper. Drain the lobsters, pick into
small pieces, remove the bones, reserve the claws for garnishing.
Dressing:---Mix the butter, flour, mustard, salt and pepper
to a paste by adding a few spoonfuls of boiling cream. Boil the
cream and stir this mixture into it and cook 2 minutes. Place the
lobster in a baking dish and stir the cream through it very thor-
oughly, cover the top with bread crumbs, add a few pieces of
butter and a few spoonfuls of cold cream. Bake 20 minutes.
ANNA E. WARDEN.
CREAMED LOBSTER---2.
The meat of I good sized lobster or 1 can of lobster broken
into little bits. Take 2 heaping teaspoonfuls of cornstarch, rub
into a tablespoonful of butter, stir into a cup of hot milk, add a
pinch of soda. When boiling hot add the lobster; salt and pepper
to taste. When it has become creamy set aside to cool. Just
before lunch butter scallop shells, if you have them, if not, an
ordinary pudding dish, put in mixture, sprinkle fine bread crumbs
over the top, dot with bits of butter, set in oven and bake delicate
brown. To be eaten very hot.
DR. MOSHER.
DEVILLED LOBSTERS.
Two cans of lobster, 1 1/2 pts. of cream, butter the size of an
egg, 2 tablespoonfuls of flour and 1 of mustard, mixed smooth
with cold cream. Heat the cream to boiling in a double kettle,
add the butter and thicken with the flour and mustard and season
with salt and red pepper. Boil until the mustard does not taste
raw. Pick the lobster to pieces several hours before using.
When ready for the oven mix with the dressing, put in a baking
dish, scatter fine bread crumbs over the top, add a few spoonfuls
of cream and bake 20 minutes.
MRS. DEMMON.
DEVILLED CLAMS.
One pt. of clams and liquor, 1 gill of water, which add to the
clams and juice, and then throw away a gill. Let this come to a
boil, then pour into a colander. Take the liquor and add 2 table-
spoonfuls of butter, 2 1/2 of flour and boil until it thickens; then
stir in 2 eggs and 1 tablespoonful of chopped parsley, pepper and
salt. Chop the clams very fine and add to this mixture, let boil a
moment, then fill your shells and throw cracker crumbs over and
brown. This is better to make and let cool before putting in
shells.
MRS. MARGARETTA LYDECKER.
LUNCHEON DISH.
Remove skin and bones from a can of salmon and break the
fish into flakes. Drain off the liquor and sprinkle the fish with
salt, pepper, a little finely chopped parsley and a few drops of
lemon juice. Season four cups of mashed potato with salt, a level
tablespoon of butter and as much hot milk. Take a platter or dish
that will bear the heat and make a border of the potato, leaving a
well in the center and reserving a little of the potato. Put the
seasoned fish in the center, strain the salmon juice or liquor on
and cover with the potato reserved. Brush over with a beaten
egg and set in the oven to brown.
CREAMED CLAMS.
Chop steamed clams fine and for one pint make a sauce from
four level tablespoons of butter, the same of flour, one cup of
thin cream and one cup of liquor from the kettle in which the
clams were steamed. Season well with cayenne and if salt is
needed add a little with caution. When cooked smooth and
creamy add the chopped clams and heat. Have some small
squares of toasted bread ready on a hot platter, turn on the
creamed clams and serve at once. Do not allow the clams to cook
a long time in the sauce and toughen.
COD FISH A LA MODE.
One cup of cod fish, picked up fine, 2 of mashed potato, 1
pint of cream or milk, 2 eggs well beaten, 1/2 cup of butter, salt
and pepper; mix well. Bake in baking dish from 20 minutes to
one half hour.
MRS. LOTTIE LABINE, Detroit, Mich.


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DEVILLED CLAMS OR OYSTERS.
Seventy-five clams drained and chopped, I cup cream (or
milk), I cup of bread crumbs, 2 ozs. of butter, I teaspoonful of
onion juice, 1/4 nutmeg grated, 1 tablespoonful chopped parsley,
salt and pepper to taste. Cook in stewpan on top of stove 30
minutes, then put in shells or baking dish. Put bits of butter over
bread crumbs and brown in oven. Serve very hot.
MRS. A. C. MCLAUGHLIN.
FRIED OYSTERS---I.
Most delicious fried oysters are prepared by frying a few
slices of best bacon in the fryingpan; drain the oysters dry, roll
in flour or fine cracker crumbs, sprinkle with pepper, and salt if
needed, and fry to a crisp brown on both sides. Serve piping hot
with the bacon as garnish. MRS. G. J. KERN.
FRIED OYSTERS---2.
Drain and dry the oysters, then dip first in beaten eggs, then
in finely powdered cr