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Entire Wheat and White Flour Bread
Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour. The dough should be slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be shaped with hands instead of pouring into pans, as in Entire Wheat Bread.

Graham Bread
2 cups hot liquid (water, or milk and water) 1/4 yeast cake dissolved in
1/4 cup lukewarm water
1/3 cup molasses 3 cups flour
21/2 teaspoons salt 3 cups Graham flour
Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid.

Third Bread
2 cups lukewarm water 1 cup rye flour
1 yeast cake 1 cup granulated corn meal
1/2 tablespoon salt
1/2 cup molasses 3 cups flour
Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again, and bake as Entire Wheat Bread.

Rolled Oats Bread
2 cups boiling water 1/2 yeast cake dissolved in
1/2 cup molasses 1/2 cup lukewarm water
1/2 tablespoon salt 1 cup rolled oats
1 tablespoon butter 5 cups flour
Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape, or drop from spoon into buttered muffin tins.

Rye Biscuit
1 cup boiling water 11/2 teaspoons salt
1 cup rye flakes 1 yeast cake dissolved in
2 tablespoons butter 1 cup lukewarm water
1/3 cup molasses Flour
Make same as Rolled Oats Bread.

Rye Bread
1 cup scalded milk 11/2 teaspoons salt
1 cup boiling water 1/4 yeast cake dissolved in
1 tablespoon lard 1/4 cup lukewarm water
1 tablespoon butter 3 cups flour
1/3 cup brown sugar Rye meal
To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

Date Bread
Use recipe for Health Food Muffins . After the first rising, while kneading, add two-thirds cup each of English walnut meats cut in small pieces, and dates stoned and cut in pieces. Shape in a loaf, let rise in pan, and bake fifty minutes in a moderate oven. This bread is well adapted for sandwiches.

Boston Brown Bread
1 cup rye meal 3/4 tablespoon soda
1 cup granulated corn meal 1 teaspoon salt
1 cup Graham flour 3/4 cup molasses
2 cups sour milk, or 13/4 cups sweet milk or water
Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should
be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.

New England Brown Bread
11/2 cups stale bread 11/2 Rye meal
31/4 cups cold water 11/2 Granulated corn meal
3/4 cup molasses 11/2 Graham flour
11/2 teaspoons salt 3 teaspoons soda
Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.

Indian Bread
11/2 cups Graham flour 1 teaspoon salt
1 cup Indian meal 1/2 cup molasses
1/2 tablespoon soda 12/3 cups milk
Mix and steam same as Boston Brown Bread.

Steamed Graham Bread
3 cups Arlington meal 1 teaspoon salt
1 cup flour 1 cup molasses (scant)
31/2 teaspoons soda 21/2 cups sour milk
Mix same as Boston Brown Bread and steam four hours. This bread may often be eaten when bread containing corn meal could not be digested.

Parker House Rolls
2 cups scalded milk 2 teaspoons salt
3 tablespoons butter 1 yeast cake dissolved in
2 tablespoons sugar 1/4 cup lukewarm water
Flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat, and roll out to one-third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one-half of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.

Parker House Rolls may be shaped by cutting or tearing off small pieces of dough, and shaping round like a biscuit; place in rows on floured board, cover, and let rise fifteen minutes. With handle of large wooden spoon, or toy rolling-pin, roll through centre of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart, cover, let rise, and bake. Salad or Dinner Rolls
Use same ingredients as for Parker House Rolls, allowing one-fourth cup butter. Shape in small biscuits, place in rows on a floured board, cover with cloth and pan, and let rise until light and well puffed. Flour handle of wooden spoon and make a deep crease in middle of each biscuit, take up, and press edges together. Place closely in buttered pan brushing with butter between biscuits, cover, let rise, and bake twelve to fifteen minutes in hot oven. From this same mixture crescents, braids, twists, bow-knots, clover leaves, and other fancy shapes may be made.

Sticks
1 cup scalded milk 1 yeast cake dissolved in
1/4 cup butter 1/4 cup lukewarm water
11/2 tablespoons sugar White 1 egg
1/2 teaspoon salt 33/4 cups flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing heat, that sticks may be crisp and dry. To shape sticks, first shape as small biscuits, roll on board (where there is no flour) with hands until eight inches in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks.

Salad Sticks
Follow recipe for Sticks. Let rise, and add salt to dough, allowing two teaspoons to each cup of dough. Shape in small sticks, let rise again, sprinkle with salt, and bake in a slow oven. If preferred glazed, brush over with egg yolk slightly beaten and diluted with one-half tablespoon cold water.

Swedish Rolls
Use recipe for Salad Rolls. Roll to one-fourth inch thickness, spread with butter, and sprinkle with two tablespoons sugar mixed with one-third teaspoon cinnamon, one-third cup stoned raisins finely chopped, and two tablespoons chopped citron; roll up like jelly roll, and cut in three-fourths inch pieces. Place pieces in pan close together, flat side down. Again let rise, and bake in a hot oven. When rolls are taken from oven, brush over with white of egg slightly beaten, diluted with one-half tablespoon water; return to oven to dry egg, and thus glaze top.

Sweet French Rolls
1 cup milk 1 teaspoon salt
1 yeast cake dissolved in 1 egg
1/4 cup lukewarm water Yolk one egg
Flour 1/8 teaspoon mace
1/4 cup sugar 1/4 cup melted butter
Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape, and bake same as Salad Rolls, or roll in a long strip to one-fourth inch in thickness, spread with butter, roll up like jelly roll, and cut in one-inch pieces. Place pieces in pan close together, flat side down. A few gratings from
the rind of a lemon or one-half teaspoon lemon extract may be substituted in place of mace.

Luncheon Rolls
1/2 cup scalded milk 2 tablespoons melted butter
2 tablespoons sugar 1 egg
1/2 teaspoon salt Few gratings from rind of lemon
1/2 yeast cake dissolved in
2 tablespoons lukewarm water Flour
Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and one and one-fourth cups flour. Let rise again, roll to one-half inch thickness, shape with small biscuitcutter, place in buttered pan close together, let rise again, and bake. These rolls may be ready to serve in three hours if one and one-half yeast cakes are used.

French Rusks
2 cups scalded milk Flour
1/4 cup butter 1 egg
1/4 cup sugar Yolks 2 eggs
1 teaspoon salt Whites 2 eggs
1 yeast cake dissolved in 3/4 teaspoon vanilla
1/4 cup lukewarm water
Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.

Rusks (Zweiback)
1/2 cup scalded milk 1/4 cup sugar
1/2 teaspoon salt 1/4 cup melted butter
2 yeast cakes 3 eggs
Flour
Add yeast cakes to milk when lukewarm; then add salt and one cup flour, and let rise until very light. Add sugar, butter, eggs unbeaten, and flour enough to handle.

Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two inches apart; let rise again and bake twenty minutes. When cold, cut diagonally in one-half inch slices, and brown evenly in oven.
German Coffee Bread
1 cup scalded milk 1 egg
1/3 cup butter, or butter and lard 1/3 yeast cake dissolved in
1/4 cup sugar 1/4 cup lukewarm milk
1/2 teaspoon salt 1/2 cup raisins stoned and cut in pieces
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture : Melt three tablespoons butter, add one-third cup sugar
and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.

Coffee Cakes (Brioche)
1 cup scalded milk 1/2 cup sugar
4 yolks of eggs 2 yeast cakes
3 eggs 1/2 teaspoon extract lemon or
2/3 cup butter 2 pounded cardamon seeds
42/3 cups flour
French Confectioner
Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners’ sugar, moistened with boiling water to spread, and flavored with vanilla.

Coffee Rolls
2 cups milk 1 egg
11/2 yeast cakes 1/2 teaspoon cinnamon
Butter 1 teaspoon salt
Lard 1/2 cup each Melted butter
Sugar Confectioners’ sugar
Flour Vanilla
Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. Brush over with melted butter, fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners’ sugar moistened with boiling water and flavored with vanilla.

Swedish Bread
21/2 cups scalded milk 2/3 cup sugar
1 yeast cake 1 egg, well beaten
Flour 1/4 teaspoon salt
1/2 cup melted butter 1 teaspoon almond extract
Add yeast cake to one-half cup milk which has been allowed to cool until lukewarm; as soon as dissolved add one-half cup flour, beat thoroughly, cover, and let rise. When light, add remaining milk and four and one-half cups flour. Stir until thoroughly mixed, cover, and again let rise; then add remaining ingredients and one and one-half cups flour. Toss on a floured cloth and knead, using one-half cup flour, cover, and again let rise. Shape as Swedish Tea Braid or Tea Ring I or II, and bake.

Swedish Tea Braid. Cut off three pieces of mixture of equal size and roll, using the hands, in pieces of uniform size; then braid. Put on a buttered sheet, cover, let rise, brush over with yolk of one egg, slightly beaten, and diluted with one-half tablespoon cold water, and sprinkle with finely chopped blanched almonds. Bake in a moderate oven. 71
Swedish Tea Ring I. Shape as tea braid, form in shape of ring, and proceed as with tea braid, having almonds blanched and cut in slices crosswise. 72
Swedish Tea Ring II. Take one-third Swedish Bread mixture and shape, using the hands, in a long roll. Put on an unfloured board and roll, using a rolling-pin, as thinly as possible. Mixture will adhere to board but may be easily lifted with a knife. Spread with melted butter, sprinkle with sugar and chopped blanched almonds or cinnamon. Roll like a jelly roll, cut a piece from each end and join ends to form ring. Place on a buttered sheet, and cut with scissors and shape . Let rise, and proceed as with Tea Ring I.
Dutch Apple Cake
1 cup scalded milk 23/4 cups flour
1/3 cup butter Melted butter
1/3 cup sugar 5 sour apples
1/3 teaspoon salt 1/4 cup
1 yeast cake 1/2 teaspoon cinnamon
2 eggs 2 tablespoons currants
Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores from apples.

Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flavored.
Buns
1 cup scalded milk 1/2 teaspoon salt
1/3 cup butter 1/2 cup raisins stoned and cut in quarters
1/3 cup sugar
1 yeast cake dissolved in 1 teaspoon extract lemon
1/4 cup lukewarm water Flour, cinnamon
Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking.

Hot Cross Buns
1 cup scalded milk 3/4 teaspoon cinnamon
1/4 cup sugar 3 cups flour
2 tablespoons butter 1 egg
1/2 teaspoon salt 1/4 cup raisins stoned and quartered, or
1/2 yeast cake dissolved in
1/4 cup lukewarm water 1/4 cup currants
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top of each bun

Raised Muffins
1 cup scalded milk 3/4 teaspoon salt
1 cup boiling water 1/4 yeast cake
2 tablespoons butter 1 egg
1/4 cup sugar 4 cups flour
Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise until rings are full, and bake thirty minutes in hot oven.

Grilled Muffins
Put buttered muffin rings on a hot greased griddle. Fill one-half full with raised muffin mixture, and cook slowly until well risen and browned underneath; turn muffins and rings and brown the other side. This is a convenient way of cooking muffins when oven is not in condition for baking.

Raised Hominy Muffins
1 cup warm cooked hominy 1 teaspoon salt
1/4 cup butter 1/4 yeast cake
1 cup scalded milk 1/4 cup lukewarm water
3 tablespoons sugar 31/4 cups flour
Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill buttered gem pans two-thirds full, let rise, one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed.

Raised Rice Muffins
Make same as Raised Hominy Muffins, substituting one cup hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff.

Raised Oatmeal Muffins
3/4 cup scalded milk 1/4 yeast cake dissolved in
1/4 cup sugar 1/4 cup lukewarm milk
1/2 teaspoon salt 1 cup cold cooked oatmeal
21/2 cups flour
Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes.

Health Food Muffins
1 cup warm wheat mush 1 tablespoon butter
1/4 cup brown sugar 1/4 yeast cake
1/2 teaspoon salt 1/4 cup lukewarm water
21/4 cups flour
Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour; then knead. Cover, and let rise over night. In the morning cut down, fill
buttered gem pans two-thirds full, again let rise and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread.

Squash Biscuits
1/2 cup squash (steamed and sifted) 1/4 yeast cake dissolved in
1/4 cup sugar 1/4 cup lukewarm water
1/2 teaspoon salt 1/4 cup butter
1/2 cup scalded milk 21/2 cups flour
Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.

Imperial Muffins
1 cup scalded milk 13/4 cups flour
1/4 cup sugar 1 cup corn meal
1/2 teaspoon salt 1/4 cup butter
1/3 yeast cake dissolved in 1/4 cup lukewarm water
Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.

Dry Toast
Cut stale bread in one-fourth inch slices. Crust may or may not be removed. Put slices on wire toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn and dry other side. Hold nearer to coals and color a golden brown on each side. Toast, if piled compactly and allowed to stand, will soon become moist. Toast may be buttered at table or before sending to table.

Water Toast
Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoon salt to one cup boiling water. Spread slices with butter, and serve at once.

Milk Toast I
1 pint scalded milk 1/2 teaspoon salt
2 tablespoons butter 4 tablespoons cold water
21/2 tablespoons bread flour 6 slices dry toast
Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.

Milk Toast II
Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce. Dip toast in sauce.

Brown Bread Milk Toast
Make same as Milk Toast, using slices of toasted brown bread in place of white bread. Brown bread is better toasted by first drying slices in oven.

Cream Toast
Substitute cream for milk, and omit butter in recipe for Milk Toast I or II.

Tomato Cream Toast
11/2 cups stewed and strained tomato 3 tablespoons butter
1/2 cup scalded cream 3 tablespoons flour
1/4 teaspoon soda 1/2 teaspoon salt
6 slices toast
Put butter in saucepan; when melted and bubbling, add flour, mixed with salt, and stir in gradually tomato, to which soda has been added, then add cream. Dip slices of toast in sauce. Serve as soon as made.

German Toast
3 eggs 2 tablespoons sugar
1/2 teaspoon salt 1 cup milk
6 slices stale bread
Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture until soft. Cook on a hot, well-greased griddle; brown on one side, turn and brown other side. Serve for breakfast or luncheon, or with a sauce for dessert.

Brewis
Break stale bits or slices of brown and white bread in small pieces, allowing one and one-half cups brown bread to one-half cup white bread. Butter a hot frying pan, put in bread, and cover with equal parts milk and water. Cook until soft; add butter and salt to taste.

Bread for Garnishing
Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting. Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread, from which centres are removed, are fried in deep fat and called croûstades; half-inch cubes, browned in butter, or fried in deep fat, are called croûtons.
Uses for Stale Bread
All pieces of bread should be saved and utilized. Large pieces are best for toast. Soft stale bread, from which crust is removed, when crumbed, is called stale bread crumbs, or raspings, and is used for puddings, griddle-cakes, omelets, scalloped dishes, and dipping food to be fried. Remnants of bread, from which crusts have not been removed, are dried in oven, rolled, and sifted. These are called dry bread crumbs, and are useful for crumbing croquettes, cutlets, fish, meat, etc.

Entire Wheat Bread

2 cups scalded milk 2 teaspoons salt
1/4 cup sugar or 1 yeast cake dissolved in
1/3 cup molasses 1/4 cup lukewarm water
42/3 cups coarse entire wheat flour
Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.

German Caraway Bread

Follow recipe for Milk and Water Bread , using rye flour in place of entire wheat flour, and one tablespoon sugar for sweetening. After first rising while kneading add one-third tablespoon caraway seed. Shape, let rise again, and bake in a loaf.

Water Bread

2 cups boiling water 21/2 teaspoons salt
1 tablespoon butter 1/4 yeast cake dissolved in
1 tablespoon lard 1/4 cup lukewarm water
2 tablespoon sugar 6 cups sifted flour
Put butter, lard, sugar, and salt in bread raiser, or large bowl without a lip; pour on boiling water; when lukewarm, add dissolved yeast cake and five cups of flour; then stir until thoroughly mixed, using a knife or mixing-spoon. Add remaining flour, mix, and turn on a floured board, leaving a clean bowl; knead until mixture is smooth, elastic to touch, and bubbles may be seen under the surface. Some practice is required to knead quickly, but the motion once acquired will never be forgotten. Return to bowl, cover with a clean cloth kept for the purpose, and board or tin cover; let rise over night in temperature of 65° F. In morning cut down : this is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time; dough may be again raised, and recut down if it is not convenient to shape into loaves or biscuits after first cutting. When properly cared for, bread need never sour. Toss on board slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full. Cover, let rise again to double its bulk, and bake in hot oven. (See Baking of Bread and Time-Table for Baking.) This recipe will make a double loaf of bread and pan of biscuit. Cottolene, crisco, or beef drippings may be used for shortening, one-
third less being required. Bread shortened with butter has a good flavor, but is not as white as when lard is used.

Milk and Water Bread

1 cup scalded milk 1 yeast cake dissolved in
1 cup boiling water 1/4 cup lukewarm water
1 tablespoon lard 6 cups sifted flour, or one cup white flour and enough entire wheat flour to knead
1 tablespoon butter
21/2 teaspoon salt
Prepare and bake as Water Bread. When entire wheat flour is used add three tablespoons molasses. Bread may be mixed, raised, and baked in five hours, by using one yeast cake. Bread made in this way has proved most satisfactory. It is usually mixed in the morning, and the cook is able to watch the dough while rising and keep it at uniform temperature. It is often desirable to place bowl containing dough in pan of water, keeping water at uniform temperature of from 95° to 100° F. Cooks who have not proved themselves satisfactory bread makers are successful when employing this method.

FRUIT BEVERAGES

Lemonade
1 cup sugar 1/3 cup lemon juice 1 pint water
Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

Pineapple Lemonade
1 pint water 1 quart ice-water
1 cup sugar 1 can grated pineapple
Juice 3 lemons
Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water.

Orangeade
Make syrup as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice.

Mint Julep
1 quart water 1 cup orange juice
2 cups sugar Juice 8 lemons
1 pint claret wine 11/2 cups boiling water
1 cup strawberry juice 12 sprigs fresh mint
Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.

Claret Punch
1 quart cold water Few shavings lemon rind
1/2 cup raisins 11/3 cups orange juice
2 cups sugar 1/3 cup lemon juice
2 inch piece stick cinnamon 1 pint claret wine
Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.

Fruit Punch I
1 quart cold water 1/2 cup lemon juice
2 cups sugar 2 cups chopped pineapple
1 cup orange juice
Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water.

Fruit Punch II
1 cup water 2 cups strawberry syrup
2 cups sugar Juice 5 lemons
1 cup tea infusion Juice 5 oranges
1 quart Apollinaris 1 can grated pineapple
1 cup Maraschino cherries
Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add ice-water to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty.

Fruit Punch III
1 cup sugar 1/3 cup lemon juice
1 cup hot tea infusion 1 pint ginger ale
3/4 cup orange juice 1 pint Apollinaris
Few slices orange
Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange. For tea infusion use two teaspoons tea and one and one-fourth cups boiling water.

Fruit Punch IV
9 oranges 11/2 cups tea infusion
6 lemons 11/4 cups sugar
1 cup grated pineapple 1 cup hot water
1 cup raspberry syrup 1 quart Apollinaris
Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and water fifteen minutes. Turn in punch-bowl over a large piece of ice. Chill thoroughly, and just before serving add Apollinaris.

Ginger Punch
1 quart cold water 1/2 lb. Canton ginger
1 cup sugar 1/2 cup orange juice
1/2 cup lemon juice
Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.

Champagne Punch
1 cup water 2 tablespoons Orange Curacoa
2 cups sugar Juice 2 lemons
1 quart California champagne 2 cups tea infusion
4 tablespoons brandy Ice
2 tablespoons Medford rum 1 quart soda water
Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving add soda water.

Club Punch
1 cup water 1 quart Vichy
2 cups sugar 3 sliced oranges
1 quart Burgundy 1/2 can pineapple
1 cup rum Juice 2 lemons
1/3 cup brandy 1 cup tea infusion
1/3 cup Benedictine Ice.
Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.

Unfermented Grape Juice
10 lbs. grapes 1 cup water
3 lbs. sugar.
Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, heat to boiling-point, and bottle. This will make one gallon. When served, it should be diluted one-half with water.

Claret Cup
1 quart claret wine 2 tablespoons brandy
1/2 cup Curacoa Sugar
1 quart Apollinaris Mint leaves
1/3 cup orange juice Cucumber rind
12 strawberries
Mix ingredients, except Apollinaris, using enough sugar to sweeten to taste. Stand on ice to chill, and add chilled Apollinaris just before serving.

Sauterne Cup
1 quart soda water 2 tablespoons Orange Curacoa
2 cups Sauterne wine 1/2 cup sugar (scant)
Rind 1/2 orange Mint leaves
Rind 1/2 lemon Few slices orange
12 strawberries
Add Curacoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain, and stand on ice to chill. Add chilled soda water, mint leaves, slices of orange, and strawberries. The success of cups depends upon the addition of charged water just before serving.

Cider Punch
1 quart new or bottled cider Sugar
3/4 cup lemon juice 1 quart Apollinaris
Ice
Mix cider and lemon juice, and sweeten to taste. Strain into punch bowl over a large piece of ice. Just before serving add Apollinaris.

Bok Choy with Ginger Vinaigrette

Ingredients
• 1 pound bok choy
• 1 tablespoon white wine vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons reduced sodium soy sauce
• 1 teaspoon sugar
• 1 small glove garlic, finely chopped
• 1 tablespoon fresh ginger, finely chopped or grated
Directions
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and
steam until stalks begin to turn translucent and are soft when pierced.
Combine vinegar, mustard, soy, etc. and mix well
After bok choy is steamed you have two options:
Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette
over.
or
Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then
chop and pour ginger vinaigrette over.
Makes 4 - 1 cup servings kwvegan vegan

Chinese Vegetable Dishes

Green Beans in Black Bean Sauce
Ingredients
• 1 lb fresh green beans
• 2 Tbsp black bean paste
• 2 Tbsp low sodium soy sauce
• 1/4 cup cold water
• 1 Tbsp corn starch
Directions
Wash green beans and trim into bite sized pieces. Steam or microwave with a little
water until just tender-crisp. Drain and rinse with cold water to stop cooking.
Mix together the black bean paste, soy sauce, water and corn starch until very
smooth.
Heat a wok or large saucepan to medium high. Add some water and the cooked
beans. When beans are heated (about 2 minutes) add the sauce. Stir constantly to
coat the beans (sauce will get very thick). Serve immediately over hot cooked rice.
This sauce and cooking process can be used with just about any vegetable you like.
kwvegan vegan

Fragrant-Eggplant

Serves 4
Ingredients
• 1 large eggplant
• 4 tbl soy sauce
• 1 tbl cornstarch
• 3 tbl sugar
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1 tsp crushed dried red pepper
• 6 slices ginger, about the size and thickness of a quarter
• 4 scallions, chopped, separate white and green parts
Directions
1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with
salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid
out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.
3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add
ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the
squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until
eggplant is thoroughly cooked. You shouldn't have any trouble with sticking
because the eggplant still has a bit of moisture in it but if it does, add a little bit of
water or sherry.
4. Add soy sauce mixture and cook over high heat until most of the liquid is
evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
5. Combine 2 tbl water with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and
cook until thick. Serve hot over plain rice. kwvegan vegan

Ngohiong

Ingredients
1 kl labong ng niyog stripped
1/2 kl singkamas stripped
3 tbsp ngohiong powder
2 tbsp 5 spice powder
1/2 kl ground pork
season to taste with salt, pepper, msg, and soy sauce
batter after wrapping with lumpia wrapper
2 cups cornstarch
paprika/white pepper 5 tbsp
700 grms water
Here is another recipe, this time of the sauce:
(Here’s the recipe for the dip sauce).
Lorbak Sauce:
2 tbsp dark soy sauce
2 tbsp castor sugar
1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun
1/8 tsp salt
4-5 tbsp water
1/2 tsp corn flour or tapioca flour
1 egg white, lightly beaten
Combine all ingredients in a small saucepot. Bring to a low simmering boil over a
gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth.
Add in egg white and stir with a fork to form fine strands. Set aside to cool then use.
Here is another clarification on the subject:
By Pepe on Tuesday, October 10, 2000 - 01:25 am:
I just cooked some adobo pork spare ribs. Super sarap talaga. I experimented a
little bit by putting a little bit of five spice powder with the usual adobo TSB
ingredients (toyo, suka at bawang). Sarap din ang labas. Don't put a lot though. Just
sprinkle some 5 spice powder. It's quite overpowering if you put too much of this
powder. (5 spice powder is Ngo-Hiong in Chinese).
Here is the recipe for Chinese Five Spice Powder:
How To Make Five-Spice Powder:
Five-spice powder encompasses all five flavors - sweet, sour, bitter, pungent, and
salty.
In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over
low to medium heat until the aroma of the peppercorns is released (about three
minutes). Grind the roasted peppercorns and 8 star anise in a blender or pepper
mill. Strain the blended seasonings. Mix in 1/2 teaspoon ground cloves, 1 tablespoon
ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until
very fine. Store in an airtight container.
Tips:
Use five-spice powder sparingly, as it can be quite pungent. If desired, you can
substitute black peppercorns for the Szechuan peppercorn, and ground anise for the
star anise (use 4 teaspoons of ground anise).
What You Need:
Spices
Skillet
Blender or a Spice Mill
Airtight Container

Zongzi (Rice Dumplings in Bamboo Leaves)

Makes 20 dumplings
Ingredients
• 20 strings (for binding the zong zi packaging)
• 40 large bamboo leaves
• 1 kg of Glutinous Rice
• 2 kg of tender, fatty pork, sliced into 1 inch cubes
• 10 Salted Duck's Egg yolk
• 40 Small Dried Black Mushrooms
• 20 Dried Chestnuts
• 10 Cloves of Scallions cut up
• 1/2 kg of Dried Radish cut up very finely
• 5 Cloves of Garlic
• 100 g small Dried Shrimp.
• 200 g Shelled Peanuts (with skins)
• Cooking oil
• Fine Ground Black Pepper
• Star Anise
Directions
Soak the rice for three hours.
Boil peanuts until tender (30 – 1 hour).
Stew the meat and the chestnuts together for 30 minutes to 1 hour with with 1/2 a up
of soy sauce, 1/2 a cup of rice wine, a teaspoon each of fine ground pepper, sugar
and star anise.
Soak mushrooms until soft (hot water will speed the process); remove the stalks.
Stir-fry with a little soup from the meat stew; add small amounts of soy sauce,
sugar,
Dried Radish: Chop up finely and stir-fry with some sugar and garlic.
Shrimp: Stir-fry for a couple of minutes
Scallions: Chop up finely, stir-fry until fragrant.
In a large wok, mix in with rice in the wok to flavour with soup meat stew soup. Add
the peanuts. Then the shrimp.
Cut the dried duck egg yokes into halves.
Bamboo leaves: Wash in hot water to tenderise the leaves (so they don't break),
before washing thoroughly in cold water.
Wet the strings to make them more pliable.
Wrapping the zong zi: Hang the set of strings.
"Fold the leaves flat at the leafstalk to make a sheet."
"Hold the sheet, fold it round in the middle and make a funnel till both ends are laid
over each other in one direction."
The dumplings should be pyramid shaped with sharp edges and pointed ends. It
takes some practice to get nice looking ones.
They are tied up just like shoes laces with a double knot which makes them easy to
open.
*Steam for 1 hour, unwrap and serve.
Notes
Zong zi are eaten plain or with any kind of sauce you chose. People in southern
Taiwan tend to boil the dumplings rather than steam them.

Creamy Baihe

Ingredients
• 14 oz (400 g) fresh Baihe, a plant related to the lily family; the dried white
petals are eaten
• 7 oz (200 ml) milk
• 5 tbsp (75 g) sugar
• 2 tsp sesame oil
• 2 tbsp cornstarch (corn-flour) dissolved in 2 tbsp water
Directions
1.Break the flower petals off the stems and wash. Blanch the petals twice in boiling
water and drain.
2.Pour the milk into a wok and add the sugar, sesame oil, flower petals, and
cornstarch. Heat the wok, bring to a boil and stir for several times and remove. The
cooking must be done quickly and carefully to prevent the dish from sticking to the
wok.

SOUP GARNISHINGS AND FORCE-MEATS

Crisp Crackers
Split common crackers and spread thinly with butter, allowing one-fourth teaspoon butter to each half cracker; put in pan and bake until delicately browned.

Souffléd Crackers
Split common crackers, and soak in ice water, to cover, eight minutes. Dot over with butter, and bake in a hot oven until puffed and browned, the time required being about forty-five minutes.

Crackers with Cheese
Arrange zephyrettes or saltines in pan. Sprinkle with grated cheese and bake until cheese in melted.
3
Croûtons (Duchess Crusts)
Cut stale bread in one-third inch slices and remove crusts. Spread thinly with butter. Cut slices in one-third inch cubes, put in pan and bake until delicately brown, or fry in deep fat.

Cheese Sticks
Cut bread sticks in halves lengthwise, spread thinly with butter, sprinkle with grated cheese seasoned with salt and cayenne, and bake until delicately browned.

Imperial Sticks in Rings
Cut stale bread in one-third inch slices, remove crusts, spread thinly with butter, and cut slices in one-third inch strips and rings; put in pan and bake until delicately browned. Arrange three sticks in each ring.

Mock Almonds
Cut stale bread in one-eighth inch slices, shape with a round cutter one and one-half inches in diameter, then shape in almond-shaped pieces. Brush over with melted butter, put in a pan, and bake until delicately browned.

Pulled Bread
Remove crusts from a long loaf of freshly baked water bread. Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using two three-tined forks. Cook in a slow oven until delicately browned and thoroughly dried. A baker’s French loaf may be used for pulled bread if home-made is not at hand.

Egg Balls I
Yolks 2 “hard-boiled” eggs Few grains cayenne
1/8 teaspoon salt 1/2 teaspoon melted butter
Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of consistency to handle. Shape in small balls, roll in flour, and saute in butter. Serve in Brown Soup Stock, Consomme, or Mock Turtle Soup.

Egg Balls II
1 “hard-boiled” egg Few grains cayenne
1/8 teaspoon salt 1 teaspoon heavy cream
1/4 teaspoon finely chopped parsley
Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls, and poach in boiling water or stock.

Egg Custard
Yolks 2 eggs Few grains salt
2 tablespoons milk
Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters.

Harlequin Slices
Yolks 3 eggs Whites 3 eggs
2 tablespoons milk Few grains salt
Few grains salt Chopped truffles
Beat yolks of eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water and bake until firm. Beat whites of eggs slightly, add salt, and cook same as yolks. Cool, remove from cups, cut in slices, pack in a mould in alternate layers, and press with a weight. A few truffles may be sprinkled between slices if desired. Remove from mould and cut in slices. Serve in Consommé.

Royal Custard
Yolks 3 eggs 1/8 teaspoon salt
1 egg Slight grating nutmeg
1/2 cup Consommé Few grains cayenne
Beat eggs slightly, add Consommé and seasonings. Pour into a small buttered tin mould, place in pan of hot water, and bake until firm; cool, remove from mould, and cut in fancy shapes.

Chicken Custard
Chop cooked breast meat of fowl and rub through sieve; there should be one-fourth cup. Add one-fourth cup White Stock and one egg slightly beaten. Season with salt, pepper, celery salt, paprika, slight grating nutmeg, and few drops
essence anchovy. Turn mixture into buttered mould, bake in a pan of hot water until firm; cool, remove from mould, and cut in small cubes.

Noodles
1 egg 1/2 teaspoon salt
Flour
Beat egg slightly, add salt, and flour enough to make very stiff dough; knead, toss on slightly floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel, and set aside for twenty minutes; then cut in fancy shapes, using sharp knife or French vegetable cutter; or the thin sheet may be rolled like jelly-roll, cut in slices as thinly as possible, and pieces unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add to soup.

Noodles may be served as a vegetable. 16
Fritter Beans
1 egg 3/4 teaspoon salt
2 tablespoons milk 1/2 cup flour
Beat egg until light, add milk, salt, and flour. Put through colander or pastry tube into deep fat, and fry until brown; drain on brown paper.

Pâte à Choux
21/2 tablespoons milk 1/8 teaspoon salt
1/2 teaspoon lard 1/4 cup flour
1/2 teaspoon butter 1 egg
Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg un-beaten, and stir until well mixed. Cool, and drop small pieces from tip of teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper.

Parmesan Pâte à Choux
To Pâte à Choux mixture add two tablespoons grated Parmesan cheese.

White Bait Garnish
Roll trimmings of puff paste, and cut in pieces three-fourths inch long and one-eighth inch wide; fry in deep fat until well browned, and drain on brown paper. Serve on folded napkin, and pass with soup.

Fish Force-meat I
1/4 cups fine stale bread crumbs 1 egg
1/4 cup milk 2/3 cup raw fish
Salt
Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a purée strainer. Season with salt. A meat chopper is of great assistance in making force-meats, as raw fish or meat may be easily forced through it. Bass, halibut, or pickerel are the best fish to use for force-meat. Force-meat is often shaped into small balls.

Fish Force-meat II
2/3 cup raw halibut Pepper
White 1 egg Cayenne
Salt 1/2 cup heavy cream
Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream.

Salmon Force-meat
1/2 cup milk 1 egg
1/2 cup soft stale bread crumbs 2 tablespoons melted butter
1/2 cup cold flaked salmon 1/2 teaspoon salt
2 tablespoons cream Few grains pepper
Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve; then add cream, egg slightly beaten, melted butter, salt, and pepper.

Oyster Force-meat
To Fish Force-meat add one-fourth small onion, finely chopped, and fried five minutes in one-half tablespoon butter; then add one-third cup soft part of oysters, parboiled and finely chopped, one-third cup mushrooms finely chopped, and one-third cup Thick White Sauce. Season with salt, cayenne, and one teaspoon finely chopped parsley.

Clam Force-meat
Follow recipe for Oyster Force-meat, using soft part of clams in place of oysters.

Chicken Force-meat I
1/2 cup fine stale bread crumbs 2/3 cup breast raw chicken
1/2 cup milk Salt
2 tablespoons butter Few grains cayenne
White 1 egg Slight grating nutmeg
Cook bread and milk to a paste, add butter, white of egg beaten stiff, and seasonings; then add chicken pounded and forced through purée strainer.

Chicken Force-meat II
1/2 breast raw chicken Pepper
White 1 egg Slight grating nutmeg
Salt Heavy cream
Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white of egg, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub through sieve.

Quenelles
Quenelles are made from any kind of force-meat, shaped in small balls or between tablespoons, making an oval, or by forcing mixture through pastry bag on buttered paper. They are cooked in boiling salted water or stock, and are served as garnish to soups or other dishes; when served with sauce, they are an entrée.

CHOWDERS

Corn Chowder
1 can corn 1 sliced onion
4 cups potatoes, cut in 1/4 -inch slices 4 cups scalded milk
8 common crackers
11/2 -inch cube fat salt pork 3 tablespoons butter
Salt and pepper
Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that onion may not burn; strain fat into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft, add corn and milk, then heat to boiling-point. Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into a tureen, and put crackers on top.

Fish Chowder
4 lb. cod or haddock 11/2 -inch cube fat salt pork
6 cups potatoes cut in 1/4 -inch slices, or 1 tablespoon salt
1/8 teaspoon pepper
4 cups potatoes cut in 3/4 -inch cubes 3 tablespoons butter
4 cups scalded milk
1 sliced onion 8 common crackers
Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling-point; cook twenty minutes. Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan. Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat; then add two cups boiling water and cook five minutes. Add liquor drained from bones, then add the fish; cover, and simmer ten minutes. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten, otherwise they will be soft on the outside, but dry on the inside. Pilot bread is sometimes used in place of common crackers.

Connecticut Chowder
4 lb. cod or haddock 21/2 cups stewed and strained tomatoes
4 cups potatoes cut in 3/4 -inch cubes 3 tablespoons butter
11/2 -inch cube fat salt pork 2/3 cup cracker crumbs
1 sliced onion Salt and pepper
Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.

Clam Chowder
1 quart clams 1 tablespoon salt
4 cups potatoes cut in 3/4 -inch cubes 1/8 teaspoon pepper
4 tablespoons butter
11/2 inch cube fat salt pork 4 cups scalded milk
1 sliced onion 8 common crackers
Clean and pick over clams, using one cup cold water; drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add two and one-half cups boiling water. Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten. Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving.

The clam water has a tendency to cause the milk to separate, hence is added at the last.

Rhode Island Chowder
1 quart clams 1 cup stewed and strained tomatoes
3 inch cube fat salt pork
1 sliced onion 1/4 teaspoon soda
1/2 cup cold water 1 cup scalded milk
4 cups potatoes cut in 3/4 inch cubes 1 cup scalded cream
2 tablespoons butter
2 cups boiling water 8 common crackers
Salt and pepper
Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder.

Lobster Chowder
2 lb. lobster 4 cups milk
3 tablespoons butter 1 slice onion
2 common crackers, finely pounded 1 cup cold water
Salt
Paprika or cayenne
Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add liver of lobster (green part) and crackers; scald milk with onion, remove onion, and add milk to mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice. Season with salt and paprika.

German Chowder
3 lb. haddock 1 beaten egg
1 quart cold water 1 quart potatoes cut in 3/4 -inch cubes
2 slices carrot
Bit of bay leaf 2-inch cube fat salt pork
Sprig of parsley 1 sliced onion
1 cracker, pounded 5 tablespoons flour
Salt, pepper, cayenne 1 quart scalded milk
2 tablespoons melted butter 1/4 cup butter
Few drops onion juice 8 common crackers
Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.

SOUPS WITHOUT STOCK

Black Bean Soup
1 pint black beans 1/8 teaspoon pepper
2 quarts cold water 1/4 teaspoon mustard
1 small onion Few grains cayenne
2 stalks celery, or 3 tablespoons butter
1/4 teaspoon celery salt 11/2 tablespoons flour
1/2 tablespoon salt 2 “hard-boiled” eggs
1 lemon
Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling-point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them.

Baked Bean Soup
3 cups cold baked beans 2 tablespoons butter
3 pints water 2 tablespoons flour
2 slices onion 1 tablespoon Chili sauce
2 stalks celery Salt
11/2 cups stewed and strained tomatoes Pepper
Put beans, water, onion, and celery in saucepan; bring to boiling-point and simmer thirty minutes. Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together. Serve with Crisp Crackers.

Cream of Lima Bean Soup
1 cup dried lima beans 1 cup cream or milk
3 pints cold water 4 tablespoons butter
2 slices onion 2 tablespoons flour
4 slices carrot 1 teaspoon salt
1/2 teaspoon pepper
Soak beans over night; in the morning drain and add cold water; cook until soft, and rub through a sieve. Cut vegetables in small cubes, and cook five minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain, and add remaining butter in small pieces.

Cream of Artichoke Soup
6 artichokes Few grains cayenne
4 cups boiling water Few gratings nutmeg
2 tablespoons butter 2 tablespoons Sauterne wine
2 tablespoons flour 1 cup scalded cream
11/2 teaspoons salt 1 egg
2 cucumbers
Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, saute in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.

Celery Soup I
3 cups celery (cut in one-half inch pieces) 1 slice onion
3 tablespoons butter
1 pint boiling water 1/4 cup flour
21/2 cups milk Salt and pepper
Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.

Celery Soup II
3 stalks celery 3 tablespoons butter
3 cups milk 3 tablespoons flour
1 slice onion Salt and pepper
1 cup cream
Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes and strain. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.

Corn Soup
1 can corn 2 tablespoons butter
1 pint boiling water 2 tablespoons flour
1 pint milk 1 teaspoon salt
1 slice onion Few grains pepper
Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper. Serve with popped corn.

Halibut Soup
3/4 cup cold boiled halibut 3 tablespoons butter
1 pint milk 11/2 tablespoons flour
1 slice onion 1/2 teaspoon salt
Blade of mace Few grains pepper
Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces.

Pea Soup
1 can Marrowfat peas 1 slice onion
2 teaspoons sugar 2 tablespoons butter
1 pint cold water 2 tablespoons flour
1 pint milk 1 teaspoon salt
1/8 teaspoon pepper
Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.

Split Pea Soup
1 cup dried split peas 3 tablespoons butter
21/2 quarts cold water 2 tablespoons flour
1 pint milk 11/2 teaspoons salt
1/2 onion 1/8 teaspoon pepper
2-inch cube fat salt pork
Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.

Kornlet Soup
1 can kornlet 1 tablespoon chopped onion
1 pint cold water 4 tablespoons flour
1 quart milk, scalded 11/2 teaspoons salt
4 tablespoons butter Few grains pepper
Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.

Potato Soup
3 potatoes 11/2 teaspoons salt
1 quart milk 1/4 teaspoon celery salt
2 slices onion 1/8 teaspoon pepper
3 tablespoons butter Few grains cayenne
2 tablespoons flour 1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then
stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.

Appledore Soup
Make same as Potato Soup, and add, just before serving three tablespoons tomato catsup.

Swiss Potato Soup
4 small potatoes 1/2 onion
1 large flat white turnip 4 tablespoons butter
3 cups boiling water 1/3 cup flour
1 quart scalded milk 11/2 teaspoons salt
1/8 teaspoon pepper
Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.

Leek and Potato Soup
1 bunch leeks 21/2 cups potatoes
1 cup celery 2 tablespoons butter
21/2 tablespoons butter 2 tablespoons flour
1 quart milk Salt and pepper
Cayenne
Cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes. Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes. Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper, and cayenne.

Vegetable Soup
1/3 cup carrot 1 quart water
1/3 cup turnip 5 tablespoons butter
1/2 cup celery 1/2 tablespoon finely chopped parsley
11/2 cups potato
1/2 onion Salt and pepper
Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until vegetables are soft. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper.

Salmon Soup
1/3 can salmon 4 tablespoons flour
1 quart scalded milk 11/2 teaspoons salt
2 tablespoons butter Few grains pepper
Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season, and bind.

Squash Soup
3/4 cup cooked squash 3 tablespoons flour
1 quart milk 1 teaspoon salt
1 slice onion Few grains pepper
2 tablespoons butter 1/4 teaspoon celery salt.
Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.

Tomato Soup
1 quart tomatoes, raw or canned 2 teaspoons sugar
1 pint water 1 teaspoon salt
12 peppercorns 1/8 teaspoon soda
Bit of bay leaf 2 tablespoons butter
4 cloves 3 tablespoons flour
1 slice onion
Cook tomatoes, water, seasonings, and sugar twenty minutes; strain, and add salt and soda. Brown butter and flour cooked together; bind, and strain into tureen.

Cream of Tomato Soup
1/2 can tomatoes 1 slice onion
2 teaspoons sugar 4 tablespoons flour
1/4 teaspoon soda 1 teaspoon salt
1 quart milk 1/8 teaspoon pepper
1/3 cup butter
Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.

Mock Bisque Soup
2 cups raw or canned tomatoes Bit of bay leaf
2 teaspoons sugar 3/4 cup stale bread crumbs
1/3 teaspoon soda 4 cups milk
1/2 onion, stuck with 6 cloves 1/2 tablespoon salt
Sprig of parsley 1/8 teaspoon pepper
1/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or souffléd crackers.

Tapioca Wine Soup
1/3 cup pearl tapioca 1/2 teaspoon salt
1 cup cold water 3-inch piece stick cinnamon
3 cups boiling water 1 pint claret wine
1/2 cup powdered sugar
Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold.

Ajo Blanco - (Cool Garlic and Almond Soup)

3/4 cup Blanched almonds
6 x Garlic cloves peeled, whole
3 tbl Sherry vinegar
1/2 cup White seedless grapes
2 piece White bread crust removed
1/4 cup Extra-virgin olive oil
3 cup Water very cold
Salt to taste
Freshly-ground black
pepper to taste
12 x Muscat grapes for garnish
Method :
• Place almonds and garlic in food processor and blend
until very fine. Add sherry vinegar and grapes and bread and
blend until smooth. With machine running, drizzle in the olive
oil first and then the water. Strain in a soup tureen and season
pretty aggressively. Drizzle sherry vinegar on to bowls of soup
and garnish with grapes.
• This recipe yields 4 appetizer servings.

Acquasale (Sweet Pepper Sauce)

Yield > 3 Servings
Main Dish Ethnic Pasta Appetizers Sauces Italian Italy
European Mediterranean
Ingredients :
3 tbl Olive oil
1 x Red onion, finely sliced
1/2 x Garlic clove, finely minced
3 x Red bell peppers, roasted,
ribs, membranes & seeds
removed & cut into 1/2"
slices
2 med Tomatoes, seeded & cut into
chunks
1/4 tsp Salt
1/4 cup Fresh breadcrumbs, optional
Method :
• Warm the olive oil in a large heavy saute pot. Add the
red onion & saute over a low heat until the onion becomes limp
& translucent. Add the garlic & saute briefly. Stir in the pepper
strips & sweat them over low heat for 20 to 25 minutes. Add
the tomatoes & salt & cook another 2 to 3 minutes. Cool to
room temperature.
• Put the mixture in a food processor & pulse about 30
times. DO NOT PUREE. If it seems too moist, add the
breadcrumbs.
• Serve either as an antipasto, or as a main dish with pasta
or polenta. Or, add stock & serve as a soup.

FRUIT BEVERAGES

COCOA AND CHOCOLATE

The cacao-tree (Theobroma cacao) is native to Mexico. Although successfully cultivated between the twentieth parallels of latitude, its industry is chiefly confined to Mexico, South America, and the West Indies. Cocoa and chocolate are both prepared from seeds of the cocoa bean. The bean pod is from seven to ten inches long, and three to four and one-half inches in diameter. Each pod contains from twenty to forty seeds, embedded in mucilaginous material. Cocoa beans are dried previous to importation. Like coffee, they need roasting to develop flavor. After roasting, outer covering of bean is removed; this covering makes what is known as cocoa shells, which have little nutritive value. The beans are broken and sold as cocoa nibs.
The various preparations of cocoa on the market are made from the ground cocoa nibs, from which, by means of hydraulic pressure, a large amount of fat is expressed, leaving a solid cake. This in turn is pulverized and mixed with sugar, and frequently a small amount of corn-starch or arrowroot. To some preparations cinnamon or vanilla is added. Broma contains both arrowroot and cinnamon.
Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than cocoa preparations. Bitter, sweet, or flavored chocolate is always sold in cakes.
The fat obtained from cocoa bean is cocoa butter, which gives cocoa its principal nutrient.
Cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well as stimulant. Theobromine, the active principle, is almost identical with theine and caffeine in its composition and effects. Many people who abstain from the use of tea and coffee find cocoa indispensable. Not only is it valuable for its own nutriment, but for the large amount of milk added to it. Cocoa may be well placed in the dietary of a child after his third year, while chocolate should be avoided as a beverage, but may be given as a confection. Invalids and those of weak digestion can take cocoa where chocolate would prove too rich.
Cocoa Shells
1 cup cocoa shells 6 cups boiling water
Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. By adding one-third cup cocoa nibs, a much more satisfactory drink is obtained.

Cracked Cocoa
1/2 cup cracked cocoa 3 pints boiling water
Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is pounded in a mortar and soaked over night in three pints water, it will require but one hour’s boiling.

Breakfast Cocoa
11/2 tablespoons prepared cocoa 2 cups boiling water
2 tablespoons sugar 2 cups milk
Few grains salt
Scald milk. Mix cocoa, sugar, and salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil five minutes; turn into scalded milk and beat two minutes, using egg-beater, when froth will form, preventing scum, which is so unsightly; this is known as milling.

Reception Cocoa
3 tablespoons cocoa A few grains salt
1/4 cup sugar 4 cups milk
3/4 cup boiling water
Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using egg-beater.

Brandy Cocoa
3 tablespoons cocoa 11/2 cups boiling water
1/4 cup sugar 4 cups milk
3 teaspoons cooking brandy
Prepare as Reception Cocoa, and add brandy before milling.

Chocolate I
11/2 squares unsweetened chocolate Few grains salt
1/4 cup sugar 1 cup boiling water
3 cups milk
Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil five minutes; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substituted for unsweetened chocolate; being sweetened, less sugar is required.

Chocolate II
Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk. If sweetened condensed milk is used, omit sugar.

Chocolate III
2 ozs. sweetened chocolate Few grains salt
4 cups milk Whipped cream
Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling-point, mill, and serve in chocolate cups with whipped cream sweetened and flavored.

COFFEE

The coffee-tree is native to Abyssinia, but is now grown in all tropical countries. It belongs to the genus Coffea, of which there are about twenty-two species. The seeds of berries of coffee-trees constitute the coffee of commerce. Each berry contains two seeds, with exception of maleberry, which is a single round seed. In their natural state they are almost tasteless; therefore color, shape, and size determine value. Formerly, coffee was cured by exposure to the sun; but on account of warm climate and sudden rainfalls, coffee was often injured. By the new method coffee is washed, and then dried by steam heat.
In coffee plantations, trees are planted in parallel rows, from six to eight feet apart, and are pruned so as never to exceed six feet in height. Banana-trees are often grown in coffee plantations, advantage being taken of their outspreading leaves, which protect coffee-trees from direct rays of the sun. Brazil produces about two-thirds the coffee used. Central America, Java, and Arabia are also coffee centres.
Tea comes to us ready for use; coffee needs roasting. In process of roasting the seeds increase in size, but lose fifteen per cent in weight. Roasting is necessary to develop the delightful aroma and flavor. Java coffee is considered finest. Mocha commands a higher price, owing to certain acidity and sparkle, which alone is not desirable; but when combined with Java, in proportion of two parts Java to one part Mocha, the coffee best suited to average taste is made. Some people prefer Maleberry Java; so especial care is taken to have maleberries separated, that they may be sold for higher price. Old Government Java has deservedly gained a good reputation, as it is carefully inspected, and its sale
controlled by Dutch government. Strange as it may seem to the consumer, all coffee sold as Java does not come from the island of Java. Any coffee, wherever grown, having same characteristics and flavor, is sold as Java. The same is true of other kinds of coffee.
The stimulating property of coffee is due to the alkaloid caffeine, together with an essential oil. Like tea, it contains an astringent. Coffee is more stimulating than tea, although, weight for weight, tea contains about twice as much theine as coffee contains caffeine. The smaller proportion of tea used accounts for the difference. A cup of coffee with breakfast, and a cup of tea with supper, serve as a mild stimulant for an adult, and form a valuable food adjunct, but should never be found in the dietary of a child or dyspeptic. Coffee taken in moderation quickens action of the heart, acts directly upon the nervous system, and assists gastric digestion. Fatigue of body and mind are much lessened by moderate use of coffee; severe exposure to cold can be better endured by the coffee drinker. In times of war, coffee has proved more valuable than alcoholic stimulants to keep up the enduring power of soldiers. Coffee acts as an antidote for opium and alcoholic poisoning. Tea and coffee are much more readily absorbed when taken on an empty stomach; therefore this should be avoided except when used for medicinal purposes. Coffee must be taken in moderation; its excessive use means palpitation of the heart, tremor, insomnia, and nervous prostration.
Coffee is often adulterated with chiccory, beans, peas, and various cereals, which are colored, roasted, and ground. By many, a small amount of chiccory is considered an improvement, owing to the bitter principle and volatile oil which it contains. Chiccory is void of caffeine. The addition of chiccory may be detected by adding cold water to supposed coffee; if chiccory is present, the liquid will be quickly discolored, and chiccory will sink; pure coffee will float.
Buying of Coffee. Coffee should be bought for family use in small quantities, freshly roasted and ground; or, if one has a coffee-mill, it may be ground at home as needed. After being ground, unless kept air tight, it quickly deteriorates. If not bought in air-tight cans, with tight-fitting cover, or glass jar, it should be emptied into canister as soon as brought from grocer’s.
Coffee may be served as filtered coffee, infusion of coffee, or decoction of coffee. Commonly speaking, boiled coffee is preferred, and is more economical for the consumer. Coffee is ground fine, coarse, and medium; and the grinding depends on the way in which it is to be made. For filtered coffee have it finely ground; for boiled, coarse or medium.
Filtered Coffee
(French or Percolated)
1 cup coffee (finely ground) 6 cups boiling water
Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee without allowing grounds to mix with infusion. Some have additional vessel to hold boiling water, upon which coffee-pot may rest. Place coffee in strainer, strainer in coffee-pot, and pot on the range. Add gradually boiling water, and allow it to filter. Cover between additions of water. If desired stronger, re-filter. Serve at once with cut sugar and cream.

Put sugar and cream in cup before hot coffee. There will be perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used, if a diluted cup of coffee is desired. Coffee percolators are preferably used when coffee is made at table.
Boiled Coffee
1 cup coffee 1 cup cold water
1 egg 6 cups boiling water
Scald granite-ware coffee-pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add crushed shell, and mix with coffee. Turn into coffee-pot, pour on boiling water, and stir thoroughly. Place on front of range, and boil three minutes. If not boiled, coffee is cloudy; if boiled too long, too much tannic acid is developed. The spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a cup to be sure that spout is free from grounds. Return to coffee-pot and repeat. Add remaining cold water, which perfects clearing. Cold water being heavier than hot water sinks to the bottom, carrying grounds with it. Place on back of range for ten minutes, where coffee will not boil. Serve at once. If any is left over, drain from grounds, and reserve for making of jelly or other dessert.
Egg-shells may be saved and used for clearing coffee. Three egg-shells are sufficient to effect clearing where one cup of ground coffee is used. The shell performs no office in clearing except for the albumen which clings to it. One-fourth cup cold water, salt fish-skin, washed, dried, and cut in inch pieces, is used for same purpose.
Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy is necessary, if great care is taken, egg may be omitted. Coffee so made should be served from range, as much motion causes it to become roiled.
Tin is an undesirable material for a coffee-pot, as tannic acid acts on such metal and is apt to form a poisonous compound.
When coffee and scalded milk are served in equal proportions, it is called Café au lait. Coffee served with whipped cream is called Vienna Coffee.
To Make a Small Pot of Coffee. Mix one cup ground coffee with one egg, slightly beaten, and crushed shell. To one-third of this amount add one-third cup cold water. Turn into a scalded coffee-pot, add one pint boiling water, and boil three minutes. Let stand on back of range ten minutes; serve. Keep remaining coffee and egg closely covered, in a cool place, to use two successive mornings.
To Make Coffee for One. Allow two tablespoons ground coffee to one cup cold water. Add coffee to cold water, cover closely, and let stand over night. In the morning bring to a boiling-point. If carefully poured, a clear cup of coffee may be served. After-Dinner Coffee
(Black Coffee, or Café Noir)
For after-dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in previous recipes. Filtered coffee is often preferred where milk or cream is not used, as is always the case with black coffee. Serve in after-dinner coffee cups, with or without cut sugar.

Coffee retards gastric digestion; but where the stomach has been overtaxed by a hearty meal, café noir may prove beneficial, so great are its stimulating effects.

TEA

Tea is used by more than one-half the human race; and, although the United States is not a tea-drinking country, one and one-half pounds are consumed per capita per annum.
All tea is grown from one species of shrub, Thea, the leaves of which constitute the tea of commerce. Climate, elevation, soil, cultivation, and care in picking and curing all go to make up the differences. First-quality tea is made from young, whole leaves. Two kinds of tea are considered:
Black tea, made from leaves which have been allowed to ferment before curing.
Green tea, made from unfermented leaves artificially colored.
The best black tea comes from India and Ceylon. Some familiar brands are Oolong, Formosa, English Breakfast, Orange Pekoe, and Flowery Pekoe. The last two named, often employed at the “five o’clock tea,” command high prices; they are made from the youngest leaves. Orange Pekoe is scented with orange leaves. The best green tea comes from Japan. Some familiar brands are Hyson, Japan, and Gunpowder.
From analysis, it has been found that tea is rich in proteid, but taken as an infusion acts as a stimulant rather than as a nutrient. The nutriment is gained from sugar and milk served with it. The stimulating property of tea is due to the alkaloid, theine, together with an essential oil; it contains an astringent, tannin. Black tea contains less theine, essential oil, and tannin than green tea. The tannic acid, developed from the tannin by infusion, injures the coating of the stomach.
Although tea is not a substitute for food, it appears so for a considerable period of time, as its stimulating effect is immediate. It is certain that less food is required where much tea is taken, for by its use there is less wear of the tissues, consequently need of repair. When taken to excess, it so acts on the nervous system as to produce sleeplessness or insomnia, and finally makes a complete wreck of its victim. Taken in moderation, it acts as a mild stimulant, and ingests a considerable amount of water into the system; it heats the body in winter, and cools the body in summer. Children should never be allowed to drink tea, and it had better be avoided by the young, while it may be indulged in by the aged, as it proves a valuable stimulant as the functional activities of the stomach become weakened.
Freshly boiled water should be used for making tea. Boiled, because below the boiling-point the stimulating property, theine, would not be extracted. Freshly boiled, because long cooking renders it flat and insipid to taste on account of escape of its atmospheric gases. Tea should always be infused, never boiled. Long steeping destroys the delicate flavor by developing a larger amount of tannic acid.
How to Make Tea
3 teaspoons tea 2 cups boiling water
Scald an earthern or china teapot.

Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve immediately, with or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.
Five o’Clock Tea
When tea is made in dining or drawing room, a “Five o’Clock Tea-kettle” (Samovar), and tea-ball or teapot are used.

Russian Tea
Follow recipe for making tea. Russian Tea may be served hot or cold, but always without milk. A thin slice of lemon, from which seeds have been removed, or a few drops of lemon-juice, is allowed for each cup. Sugar is added according to taste. In Russia a preserved strawberry to each cup is considered an improvement. We imitate our Russian friends by garnishing with a candied cherry.

De John’s Tea
Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is added according to taste.

Iced Tea
4 teaspoons tea 2 cups boiling water
Follow recipe for making tea. Strain into glasses one-third full of cracked ice. Sweeten to taste, and allow one slice lemon to each glass tea. The flavor is much finer by chilling the infusion quickly.

Wellesley Tea
Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot infusion is strained.