The Myrtle Reed Cook E-Book

Reed Myrtle

• Herausgeber: Author
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Beschreibung

Author Reed, Myrtle, 1874-1911
LoC No.16022114 
Title The Myrtle Reed Cook Book

Leseprobe

Myrtle Reed

UUID: 27059a82-10c1-460f-a434-d6e1f6ae6ad6

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The Myrtle Reed Cook Book [Illustration] G. P. Putnam's Sons New York London The Knickerbocker Press 1916 Copyright, 1905, 1906, 1911 by G. P. PUTNAM'S SONS Copyright, 1916 by G. P. PUTNAM'S SONS

The Knickerbocker Press, New York

_Over One Million Copies Sold_ MYRTLE REED _Miss Reed's books are peculiarly adapted for dainty yet inexpensive gifts. They are printed in two colors, on deckle-edge paper, and beautifully bound in four distinct styles: each, cloth, $1.50 net; red leather, $2.00 net; antique calf, $2.50 net; lavender silk, $3.50 net._ _If sent by mail add 8 per cent. of the retail price for postage_ LOVE LETTERS OF A MUSICIAN LATER LOVE LETTERS OF A MUSICIAN THE SPINSTER BOOK LAVENDER AND OLD LACE THE MASTER'S VIOLIN AT THE SIGN OF THE JACK-O'-LANTERN A SPINNER IN THE SUN LOVE AFFAIRS OF LITERARY MEN FLOWER OF THE DUSK OLD ROSE AND SILVER MASTER OF THE VINEYARD A WEAVER OF DREAMS THE WHITE SHIELD THREADS OF GREY AND GOLD HAPPY WOMEN 16 Illus. THE SHADOW OF VICTORY Cr. 8vo. $1.50 net SONNETS TO A LOVER Cr. 8vo. $1.50 net THE MYRTLE REED YEAR BOOK $1.50 net THE BOOK OF CLEVER BEASTS Illustrated by Peter Newell. $1.50 PICKABACK SONGS Words by Myrtle Reed. Music by Eva Cruzen Hart. Pictures by Ike Morgan. 4to. Boards, $1.50 _Send for Descriptive Circular_

EXPLANATION

The only excuse the author and publishers have to offer for the appearance of this book is that, so far as they know, there is no other like it.

CONTENTS

PAGE The Philosophy of Breakfast 1 How to Set the Table 9 The Kitchen Rubaiyat 15 Fruits 20 Cereals 39 Salt Fish 58 Breakfast Meats 72 Substitutes for Meat 87 Eggs 91 Omelets 111 Quick Breads 121 Raised Breakfast Breads 147 Pancakes 160 Coffee Cakes, Doughnuts, and Waffles 173 Breakfast Beverages 186 Simple Salads 191 One Hundred Sandwich Fillings 228 Luncheon Beverages 235 Eating and Dining 241 Thirty-five Canapés 244 One Hundred Simple Soups 252 Fifty Ways to Cook Shell-Fish 281 Sixty Ways to Cook Fish 297 One Hundred and Fifty Ways to Cook Meat and Poultry 316 Twenty Ways to Cook Potatoes 366 One Hundred and Fifty Ways to Cook Other Vegetables 373 Thirty Simple Sauces 423 One Hundred and Fifty Salads 431 Simple Desserts 459 Index 531

The Myrtle Reed Cook Book

THE PHILOSOPHY OF BREAKFAST

The breakfast habit is of antique origin. Presumably the primeval man arose from troubled dreams, in the first gray light of dawn, and set forth upon devious forest trails, seeking that which he might devour, while the primeval woman still slumbered in her cave. Nowadays, it is the lady herself who rises while the day is yet young, slips into a kimono, and patters out into the kitchen to light the gas flame under the breakfast food.

In this matter of breaking the fast, each house is law unto itself. There are some who demand a dinner at seven or eight in the morning, and others who consider breakfast utterly useless. The Englishman, who is still mighty on the face of the earth, eats a breakfast which would seriously tax the digestive apparatus of an ostrich or a goat, and goes on his way rejoicing.

In an English cook-book only seven years old, menus for "ideal" breakfasts are given, which run as follows:

"Devilled Drum-sticks and Eggs on the dish, Pigs Feet, Buttered Toast, Dry Toast, Brown and White Bread and Butter, Marmalade and Porridge."

"Bloaters on Toast, Collared Tongue, Hot Buttered Toast, Dry Toast, Marmalade, Brown and White Bread and Butter, Bread and Milk."

"Pigeon Pie, Stewed Kidney, Milk Rolls, Dry Toast, Brown and White Bread and Butter, Mustard and Cress, Milk Porridge."

And for a "simple breakfast,"--in August, mind you!--this is especially recommended:

"Bloaters on Toast, Corned Beef, Muffins, Brown and White Bread and Butter, Marmalade, and Boiled Hominy."

An American who ate a breakfast like that in August probably would not send his collars to the laundry more than once or twice more, but it takes all kinds of people to make up a world.

Across the Channel from the brawny Briton is the Frenchman, who, with infinitely more wisdom, begins his day with a cup of coffee and a roll. So far, so good, but his déjeuner à la fourchette at eleven or twelve is not always unobjectionable from a hygienic standpoint. The "uniform breakfast," which is cheerfully advocated by some, may be hygienic but it is not exciting. Before the weary mental vision stretches an endless procession of breakfasts, all exactly alike, year in and year out. It is quite possible that the "no-breakfast" theory was first formulated by some one who had been, was, or was about to be a victim of this system.

The "no-breakfast" plan has much to recommend it, however. In the first place, it saves a deal of trouble. The family rises, bathes itself, puts on its spotless raiment in leisurely and untroubled fashion, and proceeds to the particular business of the day. There are no burnt toast, soggy waffles, muddy coffee, heavy muffins, or pasty breakfast food to be reckoned with. Theoretically, the energy supplied by last night's dinner is "on tap," waiting to be called upon. And, moreover, one is seldom hungry in the morning, and what is the use of feeding a person who is not hungry?

It has been often said, and justly, that Americans eat too much. Considering the English breakfast, however, we may metaphorically pat ourselves upon the back, for there is no one of us, surely, who taxes the Department of the Interior thus.

"What is one man's meat is another man's poison" has been held pointedly to refer to breakfast, for here, as nowhere else, is the individual a law unto himself. Fruit is the satisfaction of one and the distress of another; cereal is a life-giving food to one and a soggy mass of indigestibility to some one else; and coffee, which is really most innocent when properly made, has lately taken much blame for sins not its own.

Quite often the discomfort caused by the ill-advised combination of acid fruit with a starchy cereal has been attributed to the clear, amber beverage which probably was the much-vaunted "nectar of the gods." Coffee with cream in it may be wrong for some people who could use boiling milk with impunity.

For a woman who spends the early part of the day at home, the omission of breakfast may be salutary. When hunger seizes her, she is within reach of her own kitchen, where proper foods may be properly cooked, but for a business woman or man the plan is little less than suicidal. Mr. Man may, indeed, go down town in comfort, with no thought of food, but, no later than noon, he is keenly desirous of interior decoration. Within his reach there is, usually, but the lunch counter, where, in company with other hapless humans, he sustains himself with leathery pie, coffee which never met the coffee bean, and the durable doughnut of commerce. The result is--to put it mildly--discontent, which seemingly has no adequate cause.

It is better, by far, for Mr. Man to eat a breakfast which shall contain the proteids, carbohydrates, phosphates, and starches that he will require during the day, and omit the noon luncheon entirely, except, perhaps, for a bit of fruit. Moreover, a dainty breakfast, daintily served, has a distinct æsthetic value. The temper of the individual escorted to the front door by a devoted spouse has more than a little to do with the temper of the selfsame individual who is let in at night by the aforesaid D. S.

Many a man is confronted in the morning by an untidy, ill-cooked breakfast, a frowsy woman and a still frowsier baby, and, too often, by querulous whinings and complaints.

The ancient Britons had a pleasing arrangement which they called "The Truce of God." By this, there was no fighting whatever, no matter what the provocation, between sunset on Wednesday and sunrise on Monday. This gave time for other affairs, and for the exercise of patience, toleration, and other virtues of the same ilk.

Many a household might take a leaf from this book to good advantage. Settle all differences after dinner, since at no time of the day is man in more reasonable mood, and ordain a "Truce of God" from dawn until after dinner.

No dinner, however beautifully cooked and served, no fine raiment, however costly and becoming, can ever atone, in the memory of a man, for the wild and untamed morning which too often prevails in the American household. His mind, distraught with business cares, harks back to his home--with pleasure? None too often, more's the pity.

Some one has said that, in order to make a gentleman, one must begin with the grandfather. It is equally true that a good and proper breakfast begins the night before--or, better yet, the morning before.

Careful, systematic planning in advance lightens immeasurably the burden of housekeeping, and, many a time, makes the actual work nothing but fun. Those who have tried the experiment of planning meals for the entire week are enthusiastic in praise of the system. It secures variety, simplifies marketing, arranges for left-overs, and gives many an hour of peace and comfort which could not be had otherwise.

Even if a woman be her own maid, as, according to statistics, eighty-five per cent. of us are, a dainty, hygienic, satisfying breakfast is hers and her lord's for little more than the asking. By careful preparation in advance, the morning labor is reduced to a minimum; by the intelligent use of lists and memoranda, the weary and reluctant body is saved many an unnecessary step.

An alarm clock of the "intermittent" sort insures early rising, a dash of cold water on the face is a physical and mental tonic of the most agreeable kind, and one hour in the morning is worth two at night, as the grandmothers of all of us have often said.

Fruit, usually, may be prepared for serving the night before, and will be improved by a few hours in the refrigerator. Cereals should be soaked over night in the water in which they are to be cooked, and a few hours' cooking in the afternoon will injure very few cereals destined for the breakfast table the next morning. Codfish balls and many other things will be none the worse for a night's waiting; the table can be set, and everything made ready for a perfect breakfast, which half an hour of intelligent effort in the morning will readily evolve.

A plea is made for the use of the chafing-dish, which is fully as attractive at the breakfast table as in the "wee sma' hours" in which it usually shines; for a white apron instead of a gingham one when "my lady" is also the cook; for a crisp, clean shirt-waist instead of an abominable dressing-sack; for smooth, tidy hair, instead of unkempt locks; for a collar and a belt, and a persistent, if determined, cheerfulness.

In the long run, these things pay, and with compound interest at that. They involve a certain amount of labor, a great deal of careful planning, eternal getting-up when it is far more pleasant to abide in dreamland, quite often a despairing weariness, if not a headache, and no small draft upon one's power of self-denial and self-sacrifice.

But he who goes in the morning from a quiet, comfortable, well-ordered house, with a pleasant memory of the presiding genius of his hearthstone, is twice the man that his fellow may be, whose wife breakfasts at ten in her bed, or, frowsy and unkempt, whines at him from across a miserable breakfast--twice as well fitted for the ceaseless grind of an exhausting day in the business arena, whence he returns at night, footsore, weary, and depressed, to the four walls wherein he abides.

"How far that little candle throws its beams! So shines a good deed in a naughty world."

To some, this may seem an undue stress laid upon the material side of existence, but the human animal needs animal comforts even more than his brother of forest and field, and from such humble beginnings great things may come, not the least of which is the fine, spiritual essence of a happy home.

HOW TO SET THE TABLE

Having said so much, we proceed, not to our mutton, as the French have it, but to our breakfast, in which the table plays no small nor unimportant part.

There are rumors that the pretty and sensible fashion of doilies on the bare table is on the wane, but let us hope these are untrue, or, if not, that some of us may have the courage of our convictions and continue to adhere to a custom which has everything in its favor and nothing against it.

In the absence of handsome top of oak or mahogany, the breakfast cloths, fringed or not, as one likes, which are about a yard and a quarter square, are the next best thing. Asbestos mats, under the cloth, protect the table from the hot dishes. Failing these, fairly satisfactory substitutes are made from thin white oil-cloth, between two layers of canton flannel, "fur side outside," and quilted on the machine. Grass table-mats are also used, but always under cloth or doily. Canton flannel, quilted, three layers to a mat, is easily washed, and furnishes a great deal of protection.

Breakfast, most assuredly, is not dinner, and there should be a distinct difference in the laying of the table. The small doilies are easily washed, and fresh ones are possible every morning--an assured gain in the way of daintiness.

Let us suppose that we have a handsome table-top, and an unlimited supply of doilies, tray-cloths and centrepieces. First the centrepiece goes on, exactly in the centre, by the way, and not with a prejudiced leaning to one side or the other. On this belongs the pot of growing fern, the low jar containing a few simple flowers, or a bowl of fruit, decorated with green leaves, if green leaves are to be had.

At each place the breakfast doily, nine or twelve inches square, a small doily for the coffee cup, and another for the glass of water. At the right of the plate, the small silver knife, sharp edge toward the plate, the spoons for fruit and cereal; at the left, one fork, or two, as needed, and the coffee spoon.

In front of the master of the house the small platter containing the pièce de résistance will eventually be placed; in front of the mistress of the mansion, the silver tray bearing the coffee service--coffee-pot, hot-water pitcher, cream jug, milk pitcher, and sugar bowl.

Breakfast napkins are smaller than dinner napkins, and the small fringed napkins are not out of place. "Costly thy habit as thy purse will buy" might well refer to linen, for it is the one thing in which price is a direct guarantee of quality.

Satisfactory breakfast cloths and napkins are made of linen sheeting, fringed, hemstitched, or carefully hemmed by hand, and in this way a pretty cloth can be had for less money than in any other. The linen wears well, washes beautifully, and acquires a finer sheen with every tubbing. Insertions and borders of torchon or other heavy lace make a breakfast cloth suitable for the most elaborate occasion, and separate doilies may easily be made to match. The heavy white embroidery which has recently come into favor is unusually attractive here.

Finger-bowls wait on the sideboard, to be placed after the fruit course, or after breakfast. The rose-water, slice of lemon, geranium leaves, and other finger-bowl refinements in favor for dinners are out of place at breakfast. Clear, cool water is in better taste.

The china used at the breakfast table should be different from that used at dinner. Heavier ware is permissible, and more latitude in the way of decoration is given. Much of the breakfast china one sees in the shops is distinctly cheerful in tone, and one must take care to select the more quiet patterns. It is not pleasant to go to breakfast with a fickle appetite, and be greeted by a trumpet-toned "Good Morning" from the china.

Endless difference is allowed, however, and all the quaint, pretty jugs, pitchers, and plates may properly be used at breakfast. One is wise, however, to have a particular color scheme in mind and to buy all china to blend with it. Blue and white is a good combination, and is, perhaps, more suitable for the morning meal than anything else. As a certain philosopher says: "The blue and white look so pretty with the eggs!"

The carafe, muffin plate, platter, and all other bowls, platters, plates, and pitchers not on the individual cover have each a separate doily, with the protecting mat always under hot dishes. A well-set table is governed by a simple law--that of precision. Dishes arranged in an order little less than military, all angles either right or acute, will, for some occult reason, always look well. Informality may be given by the arrangement of the flowers, or by a flower or two laid carelessly on the table. But one must be careful not to trifle too much with this law of precision. Knives, forks, and spoons must all be laid straight, but not near enough together to touch, and napkins and dishes must be precisely placed, else confusion and riot will result.

The breakfast selected as a type consists of fruit, a cereal, salt fish, or salt meat, or eggs, or omelets, hot bread of some kind, and pancakes or waffles, or coffee cake, one dish from each group, and coffee. Six dishes in all, which may be less if desired, but never more. All six form a breakfast sufficiently hearty for a stone mason or a piano mover; one or two give a breakfast light enough to tempt those who eat no breakfast at all. For serving it are required small and medium-sized plates, knives, forks, spoons, egg cups, platters, service plates, cups and saucers, glasses, coffee-pot, pitchers, sugar bowl, and cream jug, syrup pitcher, and fruit bowl.

Fruit is said to be "gold in the morning," and it is a poor breakfast, indeed, from which it is omitted. Even in winter it is not hard to secure variety, if time and thought be taken, for the dried fruits are always in the market and by careful cooking may be made acceptable to the most uncertain appetite.

Medical authorities recommend a glass of water taken the first thing upon rising, either hot or cold as suits one best. A little lemon-juice takes the "flat" taste from plain hot water, and clear, cool water, not iced, needs nothing at all. This simple observance of a very obvious hygienic rule will temper the tempestuous morning for any one. One washes his face, his hands, his body--then why not his stomach, which has worked hard a large part of the night, and is earnestly desirous of the soothing refreshment of a bath?

To those carping critics who cavil at the appearance of the stomach in a chapter entitled "How to Set the Table," we need only say that the table is set for the stomach, and the stomach should be set for the table, and anyway, it comes very near being a table of contents, n'est-ce pas?

THE KITCHEN RUBAIYAT

Wake, for the Alarm Clock scatters into Flight The variegated Nightmares of the Night; Allures the Gas into the Kitchen Range And pleads for Rolls and Muffins that are Light. Before the Splendor of the last Dream died Methought a Voice from out my Doorway cried: "When all the Breakfast is Prepared for him Why doth my lord within his Crib abide?" And, as the cat Purred, she who was Before Within the Kitchen shouted: "Guard the Door! Else this new Bridget will have Flown the Coop And, once Departed, will Return no More!" All maids in sight the Wise One gladly Hires And one of them she Presently acquires, Yet toward the Bureau does not fail to Look Because all Maids, as well as Men, are liars. For Mary Ann has gone, with all her Woes, And Dinah, too, has fled--where, no one knows, But still a Bridget from the Bureau comes And many a Tekla of her Reference blows. Come, fill the Cup, and let the Kettle Sing! The Cream and Sugar and Hot Water bring! Methinks this fragrant liquid amber here Within the Pot, is pretty much the Thing. Each Morn a thousand Cereals brings, you say? Yes, but where leaves the Food of Yesterday? And this same Grocer man that sells us Nerve Shall take Pa's Wheat and Mother's Oats away. For lo, my small Back Yard is thickly Strown With Ki-Tee-Munch, Chew-Chew, and Postman's Own Where Apple-Nuts and Strength have been Forgot-- Ah, how these Papers by the Winds are Blown! The tender Waffle hearts are Set upon Is either Crisp or Soggy, and Anon Like Maple Syrup made of corn and Cobs Lasts but a scant Five Minutes, and is Gone. I often think that never gets so Red My flower-like Nose as when I've just been Fed And after Breakfast, in the Glass I look, And never Fail to Wish that I were dead. And this faint Sallow Place upon my Mien-- How came it There? From that fair Coffee Bean? Ah, take the Glass away! Make Haste unless You want to see my Whole Complexion green. When I was Younger, I did oft Frequent The Married Bunch, and heard Great Argument About the Fearful Price of Eggs, and How To get a Dollar's Work out of a Cent. And when I asked them of their Recompense, What did they Get for Keeping Down Expense-- Oh, many a cup of Coffee, Steaming Hot, Must drown the Memory of their Insolence! If I were Married 't would be my Desire To get up Every Morn and Build the Fire For fear my Husband should use Kerosene, And, without warning, be transported Higher. Ah, with the Coffee all my Years provide! Its chemicals may turn me green Inside, But all my Fears are Scattered to the Winds When o'er the fragrant Pot I can Preside. I blame our Mother Eve, who did mistake Her Job, and flirted Somewhat with the Snake, For all the Errors of the Flaky Roll, For all the Terrors of the Buckwheat Cake. A glass of Creamy Milk just from the Cow, Or Buttermilk, drawn from the Goat, I trow, And thou across the Festal Board from Me, A Six-Room Flat were Paradise enow! Some for a Patent Bread that will not Crumb, And nary Bite of Cereal for Some-- Ah, take the Coffee! Let all else go by Nor heed the Thick White Fur upon the Tongue. Look to the Human Wrecks about us: lo, About their Indigestion how they Blow, And lay the Blame on Coffee, crystal Clear, Or say the Crisp Hot Muffin is their Foe! And those who chew and chew upon the Grain, Have got so used to Chewing, they are Fain To Dwell upon their Health Food in their Talk And presently their Neighbors go Insane.

FOOT-NOTES

The author began with the intention of adapting the entire Rubaiyat to kitchen purposes, but thought better of it just in time to head off the Lyric Muse, who was coming at full gallop, with her trunk.

Those who do not like The Kitchen Rubaiyat will doubtless be glad there is no more of it.

Those who do like it can begin at the beginning and read it again. The rest of it would be about like this installment, anyway.

If the demand is great enough, the rest of it may appear in another book.The publisher of this book has an unalterable prejudice against printing poetry, but he allowed The Kitchen Rubaiyat to slip by without question.?

FRUITS IN SEASON

Apples All the year. Apricots July 20 to August 20. Bananas All the year. Blackberries July 1 to August 15. Cherries June 1 to July 15. Currants, Red and White July 1 to August 15. Figs, dried All the year. Figs, bag October and November. Gooseberries July. Grapes, Concord August 20 to November 15. " Malaga November to March. " California December to March. Grapefruit October to July. Green Gage Plums August 1 to September 15. Huckleberries July and August. Melons, Musk, Water, Cantaloupe July 15 to October 15. Oranges December to May. Peaches August and September. Pears August and September. Pineapples June to September. Plums, Blue September. Quinces September, October, and November. Rhubarb April to September. Raspberries, Black and Red July and August. Strawberries May and June. Tangerines November to February.

The above table, of course, is only a rough outline, as seasons and localities vary so much. The tendency, too, is to extend the season of every fruit indefinitely, as transporting and refrigerating methods improve. Fruit out of season is always expensive, and often unripe and unsatisfactory. Fortunately, when it is at its best it is always abundant and at the lowest price.

Among the dried fruits may be mentioned Prunelles, Apricots, Apples, Blackberries, Cherries, Nectarines, Peaches, peeled and unpeeled, Pears, Plums, Raspberries, Prunes, Figs, and Dates. Canned fruits which may be used for breakfast, with proper preparation, are Pears, Peaches, Apricots, Cherries, Plums, and Pineapples.

Dried fruits may be soaked over night in the water in which they are to be cooked, and simmered slowly, until they are tender, with little sugar or none at all. They may also be steamed, either with or without sugar, omitting the soaking, until tender enough for a straw to pierce. Combinations of dried fruits are often agreeable, and a few raisins will sometimes add a pleasant flavor.

Canned fruits intended for breakfast should be drained and very thoroughly rinsed in cold water, then allowed to stand for some hours in a cool place.

Many of the fruits, both dried and fresh, combine well with cereals. Care must be taken, however, to follow such acid fruits as Currants, Cherries, Oranges, and Grapefruit, with meat or egg dishes, omitting the cereal, as the starch and acid are very likely to fight with each other when once inside, to the inconvenience of the non-combatant. A fruit which for any reason tastes "flat" can be instantly improved in flavor and tonic quality by a sprinkle of lemon-juice.

Below are given different ways of preparing fruit for the breakfast table.

APPLES

When served whole, apples should be carefully washed and rubbed to a high polish with a crash towel. Only perfect fruit should be served in this way, and green leaves in the fruit bowl are especially desirable. Fruit-knives are essential.

II. Pare, quarter, and core good eating apples, removing all imperfections. Serve a few quarters on each plate, with or without sugar. A sprinkle of cinnamon or lemon-juice will improve fruit which has little flavor. A grating of nutmeg may also be used.

III. À la Condé.--Pare, quarter, and core good cooking apples. Arrange in rows in an earthen baking-dish, sprinkle with powdered sugar and lemon-juice, pour a little water into the baking-dish, and add a heaping tablespoonful of butter. Bake slowly, basting frequently with the apple-juice and melted butter. When tender, take out, drain, and cool, saving the juice. Serve with boiled rice or other cereal, using the juice instead of milk.

IV. À la Cherbourg.--Pare and core good cooking apples; halve or quarter if desired. Cook slowly in a thin syrup flavored with lemon-peel and a bit of ginger-root. Serve separately or with cereal.

À la Fermière.--Pare and core the apples and arrange in a well-buttered baking-dish. Sprinkle slightly with sugar and cinnamon; baste often with melted butter, and serve with boiled rice or other cereal, using the juice instead of milk.

VI. À la Française.--Core and then peel tart apples. Put into cold water from half an inch to an inch in depth, sprinkle with sugar, cover tightly, and cook very slowly on the back part of the range till tender. Flavorings already noted may be added at pleasure. Skim out the apples, reduce the remaining syrup one-half by rapid boiling, pour over the apples, and cool. Serve cold, with or without cereal.

VII. À la Ninon.--Sprinkle baked apples with freshly grated cocoanut on taking from the oven. Serve on a mound of boiled rice with the milk of the cocoanut.

VIII. À la Réligieuse.--Core cooking apples; score the skin deeply in a circle all around the fruit. Sprinkle a little sugar in the cores, and dissolve a little currant jelly in the water used for the basting. Cook slowly, and baste once with melted butter. The peel is supposed to rise all around the apple, like a veil--hence the name.

IX. Baked.--Peel or not, as preferred. Sprinkle with melted butter and sugar, baste now and then with hot water, and serve separately or with cereal.

Baked, with Bananas.--Core, draw a peeled and scraped banana through each core, trimming the ends off even, and bake slowly, basting with hot water, melted butter, and lemon-juice. The apples may be peeled if desired. Serve separately, or with cereal.

XI. Baked, with Cereal.--Pare or not, as preferred, but core. Fill the centres with left-over cooked cereal and bake slowly. Butter, lemon-juice, or any flavoring recommended before can be used to advantage. Any quartered apples, baked or stewed, can be covered with any preferred cereal, and served with sugar and cream.

XII. Baked, with Cherries.--Core the apples, fill the centres with pitted cherries, either sour or sweet, bake carefully, basting with syrup and melted butter. The apples may be peeled or not. Take up carefully, and serve separately, or with cereal.

XIII. Baked, with Currants.--Fill the centres with currants, red or white, and use plenty of sugar. Baste with hot water or melted butter. May be served with cereal if enough sugar is used in baking.

XIV. Baked, with Dates.--Wash and stone dates, fill the cores of apples with them, sprinkle with powdered sugar and bake, basting with butter, lemon-juice, and hot water. The apples may be peeled or not.

XV. Baked, with Figs.--Wash the figs carefully, and pack into the cores of apples. Bake, basting with lemon syrup and melted butter. Serve separately or with cereal.

XVI. Baked, with Gooseberries.--Cap and stem a handful of gooseberries. Fill the cores of large, firm apples with them, using plenty of sugar. Baste with melted butter and hot water. May be served with cereal if plenty of sugar is used in cooking.

XVII. Baked, with Prunes.--Select tart apples, and peel or not, as preferred. Core and fill the centres with stewed prunes, stoned and drained. Bake slowly, basting with the prune-juice, or with lemon-juice, melted butter, spiced syrup, or hot water containing grated lemon-peel and a teaspoonful of sherry. Two or three cloves may be stuck into each apple, and removed after the apples are cold. Serve, very cold, with cream; separately, or with a cereal.

XVIII. Baked, with Quinces.--Fill the cores of sweet apples with bits of quince and plenty of sugar. Bake slowly, basting with melted butter and syrup. Serve separately or with cereal.

XIX. Baked, with Spice.--Select very sour apples, and peel or not, as preferred. Core, and stuff the cavities with brown sugar, putting two whole cloves into each apple. Baste with hot water containing a bit of grated lemon-peel and a teaspoonful of sherry, putting a teaspoonful of butter into the liquor as it forms in the dish. Bake slowly, covered, until the apples are very tender. Serve separately or with a cereal. Cinnamon, or nutmeg, or a blade of mace may be used instead of the cloves.

XX. Boiled.--Boil slowly in a saucepan with as little water as possible. Do not peel. When tender, lift out, add sugar to the water in which they were boiled; reduce half by rapid boiling, pour over the apples, and let cool. Currant-juice, lemon-juice, cinnamon, nutmeg, or a suspicion of clove may be added to the syrup if the apples lack flavor.

XXI. Coddled.--Core, cut in halves, but do not peel. Lay in the bottom of an earthen dish, sprinkle lightly with sugar, add a little water, and cook very slowly on the top of the stove until tender.

XXII. Crusts.--Cut stale bread in circles, lay half of a peeled and cored apple on each piece. Bake carefully, basting with melted butter and a little lemon-juice if desired. When the apples are done, sprinkle with powdered sugar, and take from the oven. Serve either hot or cold.

XXIII. Dried.--Soak over night in water to cover, after washing thoroughly; cook slowly until soft, sweeten, and flavor with lemon. Raisins, dates, figs, or other dried fruits may be added at pleasure.

XXIV. Fried.--Core, but do not pare. If very juicy, dredge with flour and fry slowly in hot fat till tender. They are served with pork, or, sprinkled with powdered sugar and cinnamon, with cereals.

XXV. Glazed.--Core tart apples. Fill the centres with cinnamon, sugar, bits of butter, and a raisin or two. Bake slowly, basting with lemon-syrup. When nearly done, brush with the beaten white of egg and sprinkle with powdered sugar. Serve separately or with cereal.

XXVI. In Bloom.--Cook pared red apples in any preferred way, and stew the skin separately, in a little water, until the color is extracted. The tiniest bit of red vegetable coloring may be needed. Strain this liquid, and pour it over the apples when done. Or, add currant jelly to color the water in which the apples are boiled, or to the water for basting pared baked apples.

XXVII. In Casserole.--Arrange good cooking apples in an earthen casserole. Cover with a thin syrup made of brown sugar, add a little spice and a bit of orange- or lemon-peel. Bake, very slowly, tightly covered. Serve cold from the casserole.

XXVIII. In Crumbs.--Cut strips of stale bread to fit stone custard-cups. Dip in milk, and arrange in the moulds. Fill the centres with apple sauce, cover with a circle of the bread, and steam thirty minutes. Serve cold, with cream.

XXIX. In Rice-Cups.--Line buttered custard cups with cold boiled rice. Fill the centres with apple sauce or cooked quartered apples, mildly tart rather than sweet. Cover with more of the rice. Steam half an hour and let cool in the cups. Turn out on chilled plates and serve with cream. Cream may be used with any cooked apple, if the Secretary of the Interior files no objections. Cereals, other than rice, left over, can be used in the same way. A wreath of cooked apple quarters around the base of each individual mould is a dainty and acceptable garnish.

XXX. Jellied.--Cut tart apples in halves, core, place in buttered baking-dish, skin side down, measure the water and add enough barely to cover; add twice as much sugar as water, cover and boil slowly till the apples are tender. Skim out, drain, boil the syrup rapidly till reduced one half; pour over the apples and let cool. Flavorings referred to before can be added to the syrup if desired.

XXXI. Mock Pineapple.--Arrange alternate slices of sweet apples and oranges, peeled, on a chilled plate, one above the other. Sprinkle with powdered sugar, pour over the orange-juice and serve immediately.

XXXII. Sauce.--Peel, quarter, and core quick-cooking apples. Sweeten slightly, and when very tender, rub through a sieve and let cool. Any flavoring recommended before may be used.

XXXIII. Snow.--Peel white-fleshed, firm apples, grate quickly on a coarse grater, and serve in roughly piled heaps on small plates immediately. Use sugar or not.

XXXIV. Southern, Fried.--Core and cut in thick slices, but do not peel. Dip in egg and crumbs and fry in ham or bacon fat and serve with those meats.

XXXV. Stewed.--Pare, core, and halve large cooking-apples. Put into an earthen dish, cover with water, sprinkle with sugar, cover tightly, and cook slowly. If flat in taste, sprinkle with lemon-juice, cinnamon, or nutmeg.

XXXVI. Stewed with Dates.--Add washed and stoned dates to stewed apples when partially cooked, and finish cooking. Dried apricots, fresh or dried cherries, rhubarb, figs, plums, dried peaches, pears, or quinces, may be used in the same way.

XXXVII. Stewed with Rice.--Boil rice as usual in boiling water, adding a little salt. When partly done, add pared, cored, and quartered quick-cooking apples. Finish cooking. Serve very cold with cream and sugar. Flavorings noted above may be added at discretion.

APRICOTS

Wipe with a dry cloth and serve with fruit-knives. A green leaf on each plate is a dainty fruit doily.

II. Canned.--Drain, rinse in cold water, arrange on plates, and let stand several hours before serving. Sugar or not, as desired. Save the syrup to flavor syrup for pancakes, or to use for puddings, fritters, etc.

III. Dried.--Soak over night, cook very slowly in the water in which they were soaked, adding very little sugar. Serve with cereal, or separately.

IV. Sauce.--Cook as above, and rub the fruit through a sieve. The canned, drained, and freshened fruit may be used in the same way.

BANANAS

Serve in the skins with fruit-knives, one to each person.

II. Skin and scrape and serve immediately. People who cannot ordinarily eat bananas usually find them harmless when the tough, stringy pulp is scraped off.

III. Baked.--Bake without peeling, basting with hot water and melted butter occasionally. Let cool in the skins.

IV. Baked.--Skin, scrape, and bake, basting with lemon-juice and melted butter. Sprinkle with sugar if desired.

Au naturel.--Slice into saucers, sprinkle with lemon-juice and sugar.

VI. With Sugar and Cream.--Slice, sprinkle with powdered sugar, pour cream over, and serve at once.

VII. With Oranges.--Slice, add an equal quantity of sliced oranges, and sprinkle with sugar.

VIII. With Cereal.--Slice fresh bananas into a saucer, sprinkle with sugar, cover with boiled rice or with any preferred cereal.

IX. Equally good with sliced peaches.

BLACKBERRIES

Serve with powdered sugar, with or without cream. A tablespoonful of cracked ice in a saucer of berries is appreciated on a hot morning.

BLUE PLUMS

See Green Gages.

CHERRIES

Serve very cold, with the stems on. A dainty way is to lay the cherries upon a bed of cracked ice, and serve with powdered sugar in individual dishes.

II. Pit the cherries, saving the juice, and serve in saucers with sugar and plenty of cracked ice.

III. Iced.--Beat the white of an egg to a foam. Dip each cherry into it, then roll in powdered sugar, and set on a platter in the refrigerator. Must be prepared overnight.

IV. Crusts.--Butter rounds of stale bread, spread with pitted cherries and their juice, sprinkle with sugar, and bake. Serve very cold.

CURRANTS

Serve in cracked ice with plenty of sugar. These are also served iced, and on crusts. See Cherries III and IV.

FIGS

May be served from the basket. This, of course, applies only to the more expensive varieties, which are clean. The ordinary dried fig of commerce must be washed many times, and is usually sweet enough without adding more sugar.

II. Steamed.--Set a plate of figs in a steamer over boiling water until plump and soft, then set away to cool.

III. Stewed.--Clean, soak, and cook slowly till tender in a little water. Skim out, drain, sweeten the syrup slightly, reduce one half, pour over the figs, and cool. A bit of vanilla or wine may be added to the syrup.

IV. With Cereal.--Cover a saucer of steamed or stewed figs with any preferred cereal. Serve with cream if desired.

In Rice-Cups.--See Apples XXIX.

VI. In Crumbs.--See Apples XXVIII.

GOOSEBERRIES

These berries must be stewed in order to be acceptable. The fruit, after stewing, may be rubbed through a sieve fine enough to keep back the seeds, or it may be baked on crusts. See Cherries IV.

GRAPES

This luscious fruit is at its best when served fresh from the vines, with the bloom still on. Never wash a bunch of grapes if it can be avoided. Serve with grape scissors to cut the bunches apart. People who fear appendicitis may have the grapes squeezed from the skins and the seeds afterwards removed. They are very nice this way, with sugar and pounded ice.

GRAPEFRUIT

A good grapefruit will have dark spots, a skin which seems thin, will be firm to the touch, and heavy for its size. To serve, cut crosswise, and remove the white, bitter pulp which is in the core, and separate the sections. Fill the core with sugar and serve cold. A little rum or kirsch may be added just before serving, but, as George Ade said, "A good girl needs no help," and it is equally true of a good grapefruit. If anybody knows why it is called grapefruit, please write to the author of this book in care of the publishers.

GREEN GAGES

Serve as they come, with the bloom on, or peel, pit, and serve with cracked ice and powdered sugar.

HUCKLEBERRIES

Look the fruit over carefully. Nothing pleases a fly so much as to die and be mistaken for a huckleberry. Serve with cracked ice, with sugar or cream, or both.

MUSKMELONS

Keep on ice till the last moment. Cut crosswise, take out the seeds with a spoon, and put a cube of ice in each half. Green leaves on the plate are a dainty touch.

ORANGES

Serve with fruit-knives, or in halves with spoons--either the orange-spoon which comes for that purpose, or a very heavy teaspoon. Another way is to remove the peel, except a strip an inch wide at the equator, cut at a division line and straighten out the peel, taking care not to break off the sections. Or, the fruit may be peeled, sliced, and served on plates with sugar.

PEACHES

Wipe with a dry cloth and serve with fruit-knives. Or, if you think much of your breakfast napkins, peel and cut just before serving, as they discolor quickly. Serve with cracked ice, or with cream. Hard peaches may be baked, as apples are, and served cold with cream. Stewed peaches may be served on crusts.

PEARS

Serve as they come, with fruit-knives. Hard pears may be baked or stewed according to directions previously given.

PINEAPPLE

Peel, cut out the eyes, and shred from the core with a silver fork. Sprinkle with sugar and keep on ice some hours before serving. Pineapple is the only fruit known to have a distinct digestive value, and it works most readily on starches. It combines pleasantly with bananas.

PRUNELLES

These are soaked, and boiled in the water in in which they are soaked, with the addition of a very little sugar. Dried apricots, blackberries, cherries, nectarines, and prunes are cooked in the same way. They may also be steamed and afterwards sprinkled with sugar.

PRUNES

These are no longer despised since the price has gone up, and the more expensive kinds are well worth having. A bit of lemon-peel or spice may flavor the syrup acceptably, and they are especially healthful in combination with cereals, according to recipes previously given.

QUINCES

Peel, stuff the cores with sugar, and bake according to directions given for apples. A little lemon may be used in the syrup for basting.

RASPBERRIES AND STRAWBERRIES

These delicious berries should not be washed unless absolutely necessary, nor should they be insulted with sugar and cream. If very sour, strawberries may be dipped in powdered sugar. Large, fine ones are served with the stems and hulls on. Raspberries, if ripe, seldom need sugar. Cracked ice is a pleasing accompaniment.

RHUBARB

Peel, cut into inch-lengths, and stew with plenty of sugar. Serve cold.

II. Cut, but do not peel, boil five minutes, then change the water and cook slowly with plenty of sugar till done.

III. Baked.--Do not peel. Cut into inch-pieces, put into a buttered baking-dish or stone jar, sprinkle plentifully with sugar, and bake slowly. It will be a rich red in color.

IV. Cook on crusts. See Cherries IV.

Add a handful of seeded raisins to rhubarb cooked in any of the above ways when it is about half done. Figs, dates, and other dried fruits, used with rhubarb, make a combination pleasing to some.

TANGERINES

See Oranges.

WATERMELON

Like muskmelon, watermelon must be very thoroughly chilled. Serve in slices from a platter or on individual plates, removing the rind before serving, if desired; or cut the melon in half, slice off the lower end so that it may stand firmly, and serve the pulp from the shell with a silver spoon. Ice pounded to snow is a pleasant addition to any fruit, when the thermometer is ninety-five or six in the shade.

CEREALS

So many breakfast foods are upon the market that it would be impossible to enumerate all of them, especially as new ones are appearing continually. Full and complete directions for cooking all of them are printed upon the packages in which they are sold. It may not be amiss to add, however, that in almost every instance, twice or three times the time allowed for cooking would improve the cereal in taste and digestibility.

The uncooked cereals are many. A wise housekeeper will use the uncooked cereals when she has no maid. "A word to the wise is unnecessary."

Pleasing variety in the daily menu is secured by getting a different cereal each time. In this way, it takes about a year to get back to the beginning again, and there is no chance to tire of any of them.

Cereals should always be cooked in a double boiler; and soaking over night in the water in which they are to be cooked, where it is not possible to secure the necessary time for long cooking, will prove a distinct advantage. Leftover cereals should be covered with cold water immediately, in the double boiler, and kept in a cool place until the next day. Bring slowly to a boil, and cook as usual. In the hot weather, cereals may be cooked the day before using, moulded in custard-cups, and kept in the ice-box over night. They are very acceptable when served ice-cold, and, if moulded with fruit, or served with fruit on the same plate, so much the better.

Pearled wheat, pearled barley, and coarse hominy require five cupfuls of water to each cup of cereal, and need from four to six hours' cooking. Coarse oatmeal and fine hominy must be cooked from four to six hours, but need only four cupfuls of water to each cup of cereal. Rolled wheat and rolled barley are cooked two hours in three times as much water as cereal; rice and rolled oats, with three times as much water, will cook in one hour. Farina, with six cupfuls of water to each cupful of cereal, also cooks in an hour; cerealine flakes cook in thirty minutes, equal parts of water and cereal being used.

Salt must be added just before cooking begins. All cereals are richer if a little milk is added to the water in which they are cooked.

To cook cereals in a double boiler, put the water into the inner kettle, the outer vessel being from half to two thirds full, and when it is boiling furiously, sprinkle in the cereal, a few grains at a time, and not so rapidly as to stop the boiling. When cereals are eaten cold, they require a little more liquid.

BOILED BARLEY

Wash the barley in several waters, cover with cold water; bring to a boil, drain, cover with fresh boiling water, add a little salt, and cook slowly for four hours.

BARLEY GRUEL

Wash half a cupful of pearled barley in several waters; put it into a double boiler with eight cupfuls of water and half an inch of stick cinnamon. Boil for two hours, strain, sweeten, and add two wine glasses of port. Keep in a cool place and reheat when required. An invaluable breakfast cereal for a convalescent.

STEAMED BARLEY

Cooked one cupful of pearled barley in a double boiler four hours, with four cupfuls of water and a little salt. In the morning, add a cupful of boiling water or milk, stir occasionally, reheat thoroughly, and serve.

BREWIS

Dry bread in the oven so slowly that it is a light brown in color. Crush into crumbs with the rolling-pin and sift through the frying-basket. Measure the milk, salt it slightly, and bring to a boil. Put in half as much of the dried crumbs. Boil five or ten minutes, season with butter, pepper, and salt, and serve at once with cream. It must be stirred all the time it is cooking. By omitting the butter, it may be served with sugar. Brown, rye, graham, or corn bread may be mixed with the white bread to advantage. The dried and sifted crumbs of brown bread, when served cold with cream, taste surprisingly like a popular cereal which etiquette forbids us to mention. This is a good way to use up accumulated crumbs.

CORN-MEAL MUSH

The best meal comes from the South. It is white, moist, and coarse, and is called "water ground." It is a very different proposition from the dry, yellow powder sold in Northern groceries. For mush, use four times as much water as meal. Salt the water, and sprinkle in the meal very slowly when it is at a galloping boil. Boil an hour or more, stirring frequently. A better mush is made by using half milk and half water. Serve hot or cold with cream, or milk, and sugar. If wanted for frying, wet a pan in cold water, pour in the hot mush, and let cool.

CORN AND WHEAT PORRIDGE

Half a cupful of corn-meal and half a cupful of flour. Make into a batter with cold water and put into two cupfuls of boiling water. Stir often and cook half an hour or more, then add four cupfuls of boiling milk. Cook half an hour longer, stirring often. Serve hot or cold, with cream and sugar.

CORN MUSH OR HASTY PUDDING

One cupful of corn-meal and one cupful of cold water. Mix and stir into two cupfuls of salted boiling water. One half cupful of white flour may be mixed with the meal. When the mush becomes thick, place in a steamer and steam six hours. Rinse a pan with cold water, pour in the mush, smooth the top with hand or spoon wet in cold water, and let stand in a cold place twelve hours. This is used for frying. Other cereals may be used in the same way. The sliced mush should be dredged in flour and cooked in salt pork, ham, or bacon fat in the spider, or in lard or butter if it is to be served with syrup.

HULLED CORN

This can occasionally be found in city markets, and is a delicious cereal, eaten hot or cold with milk or cream or sugar.

COLD CEREAL WITH FRUIT

Pack left-over cereal into buttered custard cups, scoop out the inside, fill with any sort of stewed or fresh fruit cut fine and sweetened, cover the top with more cereal, and let stand some hours in a cold place. At serving time turn out and dust with powdered sugar. Cream may be used if it harmonizes with the fruit.

FRIED CREAM

Bring two cupfuls of milk to the boil, add two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, and half a teaspoonful of salt. Take from the fire and add one egg, well beaten, then pour into a mould to cool. When cold, cut into slices, dredge with flour, and fry.

FARINA

Soak over night. In the morning add boiling salted water to cover, and cook half an hour, stirring constantly. Serve hot or cold with cream and sugar, or with sugar and fruit.

APPLE FARINA

Stir one half cupful of farina into one quart of boiling salted water. As soon as mush forms, stir in four tart apples, peeled, cored, and sliced, and cook until the apples are soft. If the apples lack flavor, a bit of orange- or lemon-peel, or any preferred spice may be added. Serve hot or cold with cream or sugar. This will mould well.

FARINA BALLS

Half a cupful of farina, two cupfuls of milk, half a teaspoonful of salt, a sprinkle of paprika, six drops of onion-juice, and the yolk of one egg. Cook the farina in the salted milk for half an hour in a double boiler. When it is stiff, add the egg and the seasoning. Reheat, pour into a dish, and let cool. When cold, make into small flat cakes, dip in egg, then in crumbs, and fry. These can be made ready for frying the day before.

FAIRY FARINA

Mix three tablespoonfuls of farina with three quarters of a teaspoonful of salt and half a cupful of milk, taken from two cupfuls. Bring the rest of the milk to a boil with two cupfuls of water and stir in the farina mixture. Cook slowly half an hour, turn into individual moulds, and serve cold with sugar and cream.

JELLIED FARINA

One cupful of farina, sprinkled into two and a half cupfuls of boiled salted milk. Stir till it thickens, then boil half an hour without stirring. Serve hot or cold with sugar and cream. This will mould nicely, and may be used with fruit.

FARINA MUSH

Boil one quart of salted milk, and, when boiling, add half a cupful of farina, stirring constantly. Add a lump of butter and serve with cream and sugar.

FLUMMERY

One and a half cupfuls of pinhead oatmeal, a saltspoonful of salt, a tablespoonful of white sugar, two tablespoonfuls of orange-flower water. Cover the oatmeal with cold water and let it soak twenty-four hours, then drain off the water, cover again, and let steep twenty-four hours longer. Strain through a fine sieve, add the salt, and boil till as thick as mush, stirring constantly. Add the sugar and the orange-flower water, pour into saucers, and serve hot or cold with cream and sugar. This recipe dates back to the time of Queen Elizabeth.

GRITS

One cupful of well-washed grits is slowly added to two cupfuls of boiling water, and boiled one hour. Soaking over night is an advantage. If the porridge is too thick, it may be thinned with milk. Serve hot or cold with cream and sugar.

FRIED GRITS

Pack left-over grits into a wet mould. Turn out, slice, dredge in flour, and fry.

OATMEAL GRUEL

Mix one tablespoonful of oatmeal in half a cupful of cold water, add three cupfuls of milk, or of water, or of milk and water, and a little salt. Cook half an hour in a double boiler, stirring often. Strain if desired, and serve hot or cold. May be flavored with a bit of lemon-peel, spice, or orange-flower water. For children and convalescents.

OATMEAL GRUEL WITH EGG

One cupful of oatmeal and one teaspoonful of salt stirred into four cupfuls of boiling water. Boil one hour, strain, and pour on to two eggs well beaten. Reheat until it thickens, and serve with cream and sugar.

WHEAT GRUEL

Mix one teaspoonful of salt with half a cupful of flour, make into a paste with a little cold water and cook in a double boiler till smooth and thick. Thin with milk, if necessary. Strain and sweeten; serve either hot or cold. May be flavored with spice, lemon-peel, or wine.

BOILED HOMINY

Stir one cupful of well-washed hominy into two quarts of boiling water. Cook one hour. Use half milk and half water if preferred.

HOMINY BALLS

To a cupful of cold hominy add one tablespoonful of melted butter, stir well, add enough milk to rub the hominy to a paste, add a teaspoonful of sugar and one egg, unbeaten. Shape into small flat balls, dredge with flour, dip in beaten egg, then in crumbs, and fry. These may be prepared beforehand and kept in a cool place till ready to fry.

FRIED HOMINY

Pack left-over hominy into a mould. When cold, slice, dredge with flour, and fry, or dip in egg and crumbs and fry.

HOMINY WITH MILK

Soak hominy all night. In the morning cover with boiling salted water and boil until very tender. Drain off the water, cover with milk, boil up once more, and serve.

STEAMED HOMINY

Soak hominy over night in an equal measure of cold water. In the morning add twice as much boiling salted water and boil fifteen minutes, then put into a steamer and steam six hours.

HOMINY PORRIDGE

Soak a cupful of granulated hominy in four cupfuls of water over night. Add a teaspoonful of salt, one cupful of milk, and boil one hour in the morning.

CRACKED WHEAT MUSH

Butter a double boiler inside, put in four cupfuls of water and a little salt. When boiling add one cupful of cracked wheat which has been washed in several waters. Boil ten minutes, then simmer three hours. Serve with sugar and cream.

GRAHAM FLOUR MUSH

Mix one cupful of graham flour with a teaspoonful of salt, and make it into a paste with cold water. Mix gradually with four cupfuls of boiling water. Boil half an hour, stirring constantly. Serve with cream and sugar.

OATMEAL MUSH

Mix one cupful of coarse oatmeal with a little salt, sprinkle into four cupfuls of boiling water. Boil fifteen minutes, stirring constantly, in the double boiler. Cover and cook slowly three hours longer.

RYE MUSH

One quart of boiling water, one teaspoonful of salt, five heaping tablespoonfuls of rye meal. Sprinkle the meal into the boiling water, stirring constantly, add the salt, bring to the boil once more, cover, and cook slowly in the double boiler one hour and a half. Serve with sugar and cream.

FRIED OATMEAL MUSH

Wet a pan or mould in cold water and pack into it left-over oatmeal. Twelve hours later, turn out, cut into slices, dredge with flour and fry, serving with a simple syrup if desired. Any left-over cereal which does not contain fruit may be used in the same way.

GRAHAM MUSH WITH APPLES

Slice peeled and cored tart apples into graham mush prepared according to the recipe previously given, as soon as it begins to boil.

MUSH CAKES

Season two cupfuls of left-over cereal with salt and pepper and a few drops of onion-juice. Shape into small flat cakes with floured hands and dredge with flour. Fry in ham or bacon fat and serve with those meats.

MUSH BALLS

Add a tablespoonful of melted butter and two unbeaten eggs to two cupfuls of hot corn-meal mush. Cool. Shape into small flat cakes, dredge with flour, and fry brown. These may be prepared the day before using.

VELVET MUSH

Melt two tablespoonfuls of butter in a double boiler, add two cupfuls of flour, and stir until it leaves the sides of the kettle; add five cupfuls of milk, stirring constantly and bringing to the boil at each cupful. Add a teaspoonful of salt, mix thoroughly, and serve with sugar and cream.

COLD GRAHAM MUSH WITH FRUIT

Stir chopped dates or figs into graham mush made according to previous directions, turn into a mould, and cool. The next morning, slice, and serve with sugar and cream.

STEAMED OATMEAL

Add a quart of cold water and a teaspoonful of salt to a cupful of oatmeal. Put in a steamer over a kettle of cold water, bring to the boil gradually, and steam two hours after it begins to cook.

OATMEAL JELLY

Soak one cupful of oatmeal over night in cold water to cover deeply. Add boiling salted water in the morning and boil several hours, adding more water as needed. Do not stir any more than necessary. When every grain is transparent and jelly-like, it is done. It is delicious served cold, with fruit and sugar, or with sugar and cream.

CREAMED OATMEAL

Boil oatmeal for an hour and a half according to recipes previously given. Rub through a sieve, cover with hot milk, and cook very slowly half an hour longer. Serve with sugar and cream.

OATMEAL BLANC MANGE

Bring one quart of milk to the boil, add a teaspoonful of salt, and stir in one cupful of oatmeal. Boil forty-five minutes, then add two eggs well beaten just before removing from the fire. Serve hot or cold with cream and sugar. A bit of grated lemon- or orange-peel, wine, or spice may be added to the milk.

LIGHT OATMEAL