lean pork. Cut in pieces one inch square. Mix a little flour, salt,
pepper and plenty of paprika. Put in sauce pan a piece of butter, two
chopped onions and the fat from the loin of pork. Simmer till brown,
then add the meats and flour; a little bouillon, stock or water;
one-half cup of puree of tomatoes, a little thyme, one bay leaf, one
clove and a little chopped parsley and celery. Cover tight and cook for
three-quarters of an hour. Then add three potatoes cut the same as the
meat, and cook till done.
=Beef goulash.= Same as the above except use beef, and the fat of pork,
only.
=Potato croquettes.= Boil one pound of potatoes. Pour off water and let
evaporate well. When quite dry mash fine, mix with the yolks of two
eggs, salt and pepper. Roll on floured board into the form of a large
cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and
fry in swimming lard.
=Puree of tomatoes.= Put in sauce pan one sliced onion, a little celery
and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of
butter, piece of hambone or pig skin, and allow to simmer. Then add one
gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar.
When cooked add a piece of butter. Strain well.
=Puree of tomato soup.= Add some chicken broth or bouillon to the puree
of tomatoes. Serve bread crumbs fried in butter.
=Boiled codfish, or any white fish.= Put fish in cold water. Add cup of
milk to keep it white. Salt and boil. When done let stand for ten
minutes. Serve on napkins with small boiled potatoes, parsley in
branches, and quartered lemons.
=Egg sauce.= Add some chopped boiled eggs to cream sauce. Sprinkle with
a little chopped parsley.
=Cream or Bechamel sauce.= Melt two ounces of butter in two ounces of
flour. When warm, but not brown, add one pint of boiling milk. Stir well
and cook for a few minutes. Strain.
=String beans.= Boil in salt water. Place in pan, add piece of butter
and salt and pepper.
=Escarole salad.= Serve with French dressing. This salad goes well with
piece of bread rubbed with garlic, and served in bowl.
=Chicory salad.= Serve with French dressing. Use crust of bread rubbed
with garlic if desired.
OCTOBER 29
BREAKFAST
Stewed prunes
Pettijohns in cream
Ham and eggs
Rolls
Tea
LUNCHEON
Chicken broth in cups
Lamb hash
Cheese balls
Lettuce salad
Coffee
DINNER
Little Neck clams on shell
Giblet soup, English style
Frog legs, saute a sec
Roast teal duck
Fried hominy and currant jelly
Boiled artichokes, Hollandaise sauce
Romaine salad
Philadelphia ice cream
Macaroons
Coffee
=Pettijohns.= To one quart of boiling water add eight ounces of
Pettijohns. Cook ten minutes. Salt. Serve cream separate.
=Fried ham.= Thin slices of raw ham fried in butter. If fried too much
ham will get hard.
=Fried eggs.= Use strictly fresh eggs and fry in hot butter. Salt and
pepper.
=Ham and eggs.= Put ham in frying pan and fry one side. Turn, and crack
eggs on top and fry.
=Chicken broth.= Put to boil in cold water two fat soup hens. Skim well,
add one-half onion, a little celery, salt to taste, and cook for three
hours, when fowls should be soft. Strain the bouillon and serve in cups.
The cooked fowls may be used for sandwiches, chicken salad, chicken a la
King, etc.
=Boiled fowl.= See chicken broth above.
=Lamb hash.= Cut cold boiled or roast lamb in small dices. Add one-half
as much cold boiled potatoes. Put piece of butter in saucepan with one
chopped onion and simmer until brown. Add lamb and potato, salt, pepper,
cup of stock or bouillon and cook for ten minutes. Serve on toast with
chopped parsley.
=Cheese balls.= Mix one and one-half cups of grated Parmesan or American
cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a
few grains of Cayenne pepper and the whites of three eggs beaten stiff.
Shape in small balls or croquettes, roll in cracker dust, fry in deep
fat and drain on brown paper. New lard is necessary for frying, and they
must not stand, but serve immediately.
=Lettuce salad.= Wash, dry in napkin, and serve with French dressing.
=Giblet soup a l'Anglaise.= (English style). Cut turkey or chicken
gizzards in small dices. Also a carrot, turnip, piece of celery and a
piece of leek. Add one-third pound of barley, large spoonful of flour
and four ounces of butter. Simmer all together, add two quarts of stock
or bouillon, season with salt, pepper and teaspoonful of Worcestershire
sauce and cook for one hour. Serve with a sprinkle of chopped parsley.
=Frogs' legs saute a sec.= Season the frogs' legs with salt and pepper
and dip in flour. Put a piece of butter in saute pan and place on stove
over a quick fire. When hot add the frogs' legs and fry for a few
minutes. Remove to a chafing dish and put a fresh piece of butter in the
saute pan, brown, and pour over the legs, with chopped parsley, and
garlic, if desired.
=Roast teal duck.= Season with pepper and salt and roast in very hot
oven for ten minutes. Rare, seven and one-half minutes.
=Fried hominy.= Boil ten ounces of hominy in one quart of water for
thirty minutes. Spread in pan to a depth of one inch or more, to cool.
Cut in diamond shape one-quarter inch thick, roll in flour, beaten eggs
and bread crumbs, and fry in swimming fat.
=Boiled artichokes.= Boil in salt water with a few slices of lemon. When
soft serve on napkins with parsley in branches. Sauce separate.
=Romaine salad.= Romaine should not be washed, or the leaves broken.
Wipe with a napkin if it is dusty and serve with French dressing.
=Philadelphia ice cream.= Dissolve one-half pound of sugar in one quart
of cream. Flavor to taste. Strain and freeze.
=Little Neck clams on shell.= Serve on cracked ice with half a lemon or
lime.
OCTOBER 30
BREAKFAST
Sliced oranges
Force and cream
Poached eggs on toast
Coffee
LUNCHEON
Canape Hambourgeoise
Broiled honeycomb tripe, maitre d'hotel
Lyonnaise potatoes
Field salad
German apple cake
Coffee
DINNER
Puree of lentils
Ripe olives
Fillet of sole, au vin blanc
Lamb chops with bacon
Asparagus tip salad
Tartelette with pears
Coffee
=Sliced oranges.= Peel and slice the oranges and put on compote dish.
Serve powdered sugar separate.
=Force and cream.= Serve raw with powdered sugar and cream separate.
=Poached eggs.= Break the eggs in boiling water, to which may be added a
soupspoonful of vinegar if desired. Add plenty of salt to the water to
take away the vinegar taste. Serve on toast and garnish with parsley in
branches.
=Canape Hambourgeoise.= Place on toast one sliced gherkin with a slice
of smoked salmon on top, and a little anchovy sauce in center. Garnish
around edge with chopped boiled egg, parsley and lemon.
=Boiled honeycomb tripe.= Cut honeycomb tripe in round pieces, five
inches in diameter. Put in vessel with one onion, carrot, bay leaf,
clove, a little celery and thyme and whole black peppers. Cover with
water, salt and boil until done.
=Broiled honeycomb tripe.= Take boiled tripe, roll in olive oil, then in
fresh bread crumbs, and broil. Serve with lemon and parsley garnishing,
and maitre d'hotel sauce on top.
=Maitre d'hotel sauce.= One-quarter pound of fresh butter, juice of one
lemon, and chopped parsley. Mix well. This sauce is not to be used hot.
=Lyonnaise potatoes.= Slice an onion, fry in butter, and mix with saute
potatoes.
=Field salad.= Wash and clean the salad well. Serve with French dressing
and chopped parsley.
=Puree of lentils (soup).= Put in pot one pound of well-washed lentils
and one quart of stock. Skim when it comes to a boil, and salt. Put in
saute pan an onion, carrot, bay leaf, clove, some parsley, celery, leek,
whole black pepper, a ham bone or small piece of pigskin, and a piece of
butter, and allow to simmer. Add to the lentils, and boil. When done
strain through sieve and serve with small dices of bread fried in
butter.
=Fillet of sole, au vin blanc.= Remove the skin from the fillets of
sole. Put in buttered pan, add salt and a little Cayenne pepper,
one-half glass of white wine, and one-half glass of stock. Cover with
buttered manilla paper and put in oven to boil. When done put on platter
and cover with sauce "au vin blanc." (See below.)
=Sauce au vin blanc (white wine sauce).= Cut up some large fish bones,
put in pot and cover with water. Add salt, an onion, carrot, bay leaf,
clove, a little thyme and whole black peppers. Boil for half an hour.
Put in another saucepan three ounces of butter. When warm add two
spoonfuls of flour, stir, add the strained fish stock; also add the
stock left from the fillets, and boil for ten minutes. Beat well the
yolks of two eggs and one-half cup of cream, and thicken the sauce with
same. Strain.
=Lamb chops with bacon.= With each broiled lamb chop serve two slices of
broiled bacon. Garnish with watercress.
=Asparagus tip salad.= Canned asparagus tips garnished with lettuce
leaves. Serve with French dressing.
=German apple cake.= Make a dough with one pound of flour, one pound of
butter, one cup of milk and a pinch of salt. Line a cake pan with the
dough rolled thin, and cover with sliced apples. Dust some powdered
sugar mixed with ground cinnamon over the apple, and bake. When nearly
done pour over it a custard made of one pint of milk, one-quarter pound
of sugar and three eggs, mixed well. Put again in the oven until the
custard is set.
=Tartelette of pears.= One pound of flour, one-half pound of butter, two
ounces of sugar, two eggs, one pinch of salt and one pony of water. Rub
the butter into the flour, then add the sugar, salt, eggs and water.
Work it lightly to a rather firm dough. Line some tartelette molds
thinly with the dough. Peel and slice the pears and arrange them in the
tartelette, put a pinch of sugar mixed with a very little cinnamon, on
top. Place in a pan and bake. While they are baking mix one pint of
apricot pulp with three-quarters of a pound of sugar, and boil for a few
minutes. When the tartelettes are done remove from the moulds, and use a
brush to coat the tops with the apricot marmalade. Allow to cool before
serving.
OCTOBER 31
BREAKFAST
Bananas in cream
Buckwheat cakes
Fried country sausages
Cocoa
LUNCHEON
Cold poached egg with mayonnaise
Broiled finnan haddie
Rump steak, Bercy
Chateau potatoes
Pickled beets
Assorted fruits
DINNER
Cream of cauliflower
Butterfish, saute meuniere
Shoulder of veal, au jus
Carrots, Vichy
Duchesse potatoes
Watercress salad
Roquefort cheese
Toasted crackers
Coffee
=Bananas and cream.= Peel and slice the bananas. Serve cream and
powdered sugar separate.
=Buckwheat cakes.= One-quarter pound of buckwheat flour, one-quarter
pound of white flour, one tablespoonful of baking powder, one ounce of
sugar, one ounce of molasses, one egg and just enough milk to make a
thin dough. Mix well and cook on hot iron plate rubbed with a piece of
raw lard. Serve with strained honey or syrup, separate.
=Mayonnaise sauce.= Put in bowl three yolks of eggs, a pinch of salt, a
little Cayenne pepper, a pinch of English mustard flour and a dash of
Worcestershire sauce. Stir well. Add, little by little, one pint of
olive oil and an occasional few drops of vinegar or lemon juice. When
finished, stir in one spoonful of boiling water, which will keep the
sauce from curdling.
=Cold poached eggs with mayonnaise.= Serve on the top of toast. Pour
mayonnaise over the egg, only. Garnish with lemon quarters and parsley.
=Finnan haddie in cream.= Remove the skin and bones and boil for one
minute in plain water. Then separate the fish in small pieces, add one
cup of cream and one-half cup of cream sauce, and boil for ten minutes.
Serve in chafing dish.
=Rump steak, Bercy.= Broil steak. Sauce Bercy as follows: Simmer
slightly in butter two chopped shallots. Add half cup of sauce maitre
d'hotel, and one parboiled marrow, cut in small pieces. Pour over steak
and put in oven for two minutes. Serve with chopped parsley.
=Chateau potatoes.= Cut raw potatoes in shape of a half-moon, and the
size of an egg. Put in cold water, salt, and boil for five minutes. Then
place in pan with butter and roast in oven for ten minutes. Salt again.
=Boiled beets.= Wash the beets well and boil with the skin on, in salt
water. When soft remove the skin with the fingers while still hot.
=Pickled beets.= Use fresh-boiled and very hot beets. Put in a piece of
cheese cloth, one onion, bay leaf, clove and one spoonful of whole black
peppers, and tie tightly together. Place this in center of earthern pot
with a layer of the hot sliced beets around the sides and over the top.
To each dozen beets put four pieces of lump sugar on top. Salt and cover
with white wine vinegar. Let stand, covered, at least two days before
serving. If not all used at once, a wooden spoon must be used to remove
the beets from the pot, otherwise they will spoil.
=Cream of cauliflower soup.= Put in saucepan one-half onion, a little
leek, a piece of butter the size of two eggs, and let simmer slowly. Add
one cup of flour, simmer a little more. Put in the stems of cauliflower
and one quart of milk, boil till done, and strain through sieve. Put in
pot, add one gill of cream and piece of sweet butter and stir well until
butter is melted. Add salt and a little Cayenne pepper. Cut the heart of
the cauliflower in small flowers, boil in salt water until soft, and add
before serving.
=Butter fish, meuniere.= See sand dabs, meuniere.
=Shoulder of veal, au jus.= Roast either with or without bones. If
boneless roll and tie firmly with a string. Season with salt and pepper
and put in pan with an onion, carrot, bay leaf, clove and piece of
butter. Put in oven and baste often. When done remove meat to platter,
put a little water in the pan and let simmer for a few minutes, and add
to the veal.
NOVEMBER 1
BREAKFAST
Fresh figs in cream
Boiled eggs
Milk toast
Coffee
LUNCHEON
Smoked salmon
Broiled sweetbreads
New peas
Moka cake
Tea
DINNER
Old fashioned pepper pot
Celery
Lake Tahoe trout, Sauce Genoise
Hollandaise potatoes
Roast mallard duck
Fried hominy
Currant jelly
Summer squash in butter
Vanilla ice cream
Champagne wafers
Coffee
=Fresh figs in cream.= Peel and slice the figs, and cool on ice before
serving. Powdered sugar and cream separate.
=Milk toast.= Put in soup tureen the toast, in small pieces, and cover
with boiling milk.
=Smoked salmon.= Slice the salmon very thin, serve on lettuce leaves,
with quartered lemon and parsley in branches on the side.
=Broiled veal sweetbreads.= Soak the sweetbreads in cold water for two
hours. Parboil and cool in cold water, and dry with a napkin. Split,
salt and pepper, dip in oil and broil. Serve with maitre d'hotel sauce.
=New peas, plain.= Boil peas in salt water. When done allow to cool.
Then put in saucepan with a piece of fresh butter, a little salt and a
pinch of sugar, and allow to simmer for a few seconds.
=Lake trout, boiled.= In three quarts of water boil an onion, carrot,
bay leaf, clove, some whole black pepper, salt, parsley and one glass of
vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on
napkin garnished with lemon, parsley in branches and small round boiled
potatoes.
=Sauce Genoise.= Take a raw salmon head, (a trout head will do), and cut
in small pieces. Put in saute pan with a piece of butter, a sliced
onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and
simmer for fifteen minutes. Then add one glass of claret, reduce; add
one quart of brown gravy, cook for ten minutes and strain. Before
serving stir in well the juice of one lemon and a piece of fresh butter.
Sprinkle with chopped parsley.
=Hollandaise potatoes.= Shape potatoes in the form of a small egg. Boil
in salt water, drain off and evaporate well. Serve on napkin.
=Roast mallard duck.= Roast about sixteen or eighteen minutes. See teal
duck.
=Summer squash in butter.= Peel the squash and cut in quarters. Remove
the seeds, and boil in salt water for five minutes. Put in saute pan
with a piece of butter and simmer slowly till soft. Salt and pepper, and
sprinkle chopped parsley on top.
NOVEMBER 2
BREAKFAST
Stewed rhubarb
Boiled salt mackerel
Plain boiled potatoes
Dry toast
Coffee
LUNCHEON
Canape of anchovies
Omelette du Czar
Spring lamb Irish stew
Camembert cheese
Crackers
Coffee
DINNER
Cream of celery soup
Barracouda saute, aux fines herbes
Larded tenderloin of beef
String beans
Baked potatoes
Sliced tomatoes, French dressing
Vanilla custard pie
Demi tasse
=Boiled salt mackerel.= Soak the mackerel in water over night. Boil in
plenty of water and serve on napkin with lemon and parsley.
=Canape of anchovies.= Lay split anchovies on thin buttered toast with
chopped eggs around the edges. Serve on napkin, with lemon and parsley
in branches.
=Omelette du Czar.= Pour horseradish sauce in cream, around the edge of
a plain omelet.
=Spring lamb Irish stew.= Take four pounds of neck, shoulder and breast
of lamb and cut in pieces two inches square. Put in vessel with cold
water and salt, and bring to a boil. Drain off and cool the meat, put
back in vessel in sufficient water to cover, with a bouquet garni, one
dozen small onions, one dozen small carrots, (large carrots may be cut
to size of onions), two dozen raw potatoes cut in small oval shapes, and
salt. Put on fire and cook till soft, remove bouquet garni, mix one cup
of flour with cold water and strain into the boiling stew, stirring at
the same time. Boil for five minutes. Before serving add chopped parsley
and a spoonful of Worcestershire sauce, if desired.
=Cream of Celery Soup.= Use celery instead of cauliflower, and prepare
the same as cream of cauliflower.
=Barracouda saute, aux fines herbes.= Put seasoned fish, well rolled in
flour, in pan in hot butter. When done lay fish on platter, and brown a
fresh piece of butter in pan. Add the juice of one lemon, and pour over
the fish. Serve with chopped parsley, chervil and chives.
=Larded Tenderloin of Beef.= Trim the tenderloin. Lard with fresh or
salt pork cut in two inch strips, one-quarter of an inch square. Lay on
in rows three-quarters of an inch apart, starting from the thick end of
the tenderloin and continuing its entire length. Put in pan with a
sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and
some butter on top of the meat. Put in oven and baste continuously for
about thirty-five minutes. Remove the grease from the pan, add one cup
of stock or water, reduce, salt, pepper and strain. Madeira sauce may be
served with same if desired.
=Sliced tomatoes, French dressing.= Peeled tomatoes garnished with
leaves of lettuce, and French dressing over same.
=Vanilla custard pie.= Six eggs, one quart of milk, one-half pound of
sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the
milk, and strain. Line a large pie dish with thin pie dough. Fill with
the custard and bake in moderate oven until set.
NOVEMBER 3
BREAKFAST
Orange marmalade
English breakfast tea
Tea biscuits
Ham and eggs
LUNCHEON
Grapefruit
Bouillon in cups
Boiled beef, horseradish sauce
Vegetable garnishing for beef
Romaine salad
Apple pie
Coffee
DINNER
Petite marmite
Broiled lobster
Potted squab chicken, plain
Waffle potatoes
Peach compote
Boiled artichokes, Hollandaise sauce
Coffee ice cream
Pound cake
Demi tasse
=Tea biscuits.= Three pounds of flour, one-half pound of butter, one
quart of milk, three ounces of baking powder, three ounces of sugar, and
a little salt. Sift the sugar, salt and baking powder with the flour;
add the butter and milk, and make a dough on the table about one-half
inch thick. Cut with a round cutter about the size of a dollar, place in
a buttered pan, moisten the top with milk, and bake in a hot oven for
about fifteen minutes.
=Boiled beef with vegetables.= The meat should be juicy, well-flavored
and tender. The brisket, cross rib and rump are the best portions. The
wide ribs at the end of a rib roast are also very good. Tie the beef
with a string and put into boiling water; clear from scum, add salt, and
garnish with carrots, onions, turnips, celery, leeks and Savoy cabbage.
The cabbage may be tied with a string to prevent disintegration. A good
way is to put all the vegetables into a net as they can thus be
withdrawn at once. Allow the meat to simmer gently on the side of the
range, but do not let it come to a boil. When done cut in slices, not
too thin, and garnish with the vegetables neatly arranged around the
beef. Serve separately, either cream horseradish sauce, piquante,
tomato, or bouillon horseradish sauce. A little of its own broth should
be poured over the meat before serving.
=Horseradish sauce in cream.= Cream sauce with fresh-grated horseradish
and salt and pepper.
=Horseradish sauce with bouillon.= Put two fresh-grated horseradish
roots in saute pan with four ounces of butter. Cover and put in oven for
five minutes. Add two grated rolls and return to oven for two minutes
more. Then add bouillon enough to form the sauce. The bread will swell
and give the necessary body. Add a pinch of sugar, salt and pepper.
=Cold horseradish sauce, English style.= To two fresh-grated horseradish
roots add salt, a teaspoonful of English mustard, a teaspoonful of
Worcestershire sauce, and a spoonful of vinegar, mixed well. Then add
one pint of stiff-whipped cream.
=Bouillon.= Broth from boiled beef, strained.
NOVEMBER 4
BREAKFAST
Casaba melon
Boiled eggs
Cold Lyon sausage
Rolls
Coffee
LUNCHEON
Consomme in cup
Pompano saute, Tempis
Broiled veal chops
St. Francis potatoes
Brazilian salad
Brie cheese Toasted crackers Coffee
DINNER
Cherrystone oysters on half shell
Cream of artichokes
Boiled rock cod, sauce fleurette
Sirloin steak, sauce Madere
Broiled fresh mushrooms
Delmonico potatoes
Celery Victor
Bavarois a la vanille
Macaroons
Coffee
=Lyon sausage.= An imported sausage. Slice thin and garnish with chopped
meat jelly and parsley in branches.
=Pompano saute, meuniere.= Prepare the same as sand dabs, meuniere.
Sprinkle with chopped salted almonds over top.
=Broiled veal chops.= Salt and pepper the chops and dip in olive oil.
Broil over slow charcoal broiler. Serve with maitre d'hotel sauce and
watercress.
=St. Francis potatoes.= Peel three cold baked potatoes, chop very fine,
put in saute pan with one-half pint of cream, three ounces of butter,
salt and pepper. Simmer for five minutes.
=Brazilian salad.= Proportions should be one-half Lima beans,
one-quarter raw celery, and one-quarter raw green peppers, cut in the
form of matches. Pour French dressing over all and sprinkle with chopped
parsley.
=Oysters on half shell.= Serve on cracked ice with one-half lemon or
lime.
=Boiled rock cod.= See codfish.
=Sauce fleurette.= Cream sauce with chives, chervil and parsley, chopped
fine and well seasoned.
=Sirloin steak.= Salt and pepper the steak, dip in olive oil and broil.
Serve with maitre d'hotel sauce and chopped parsley.
=Sauce Madere.= Put in sauce pan one glass of sherry wine and reduce
over fire one-half. Add one and one-half cups of brown gravy, boil for a
few minutes, and add a little good Madeira before serving.
=Broiled fresh mushrooms.= Cut the stems from the mushrooms and wash the
heads in three waters, to free them from sand, dry on napkin. Season
with salt, pepper and a little olive oil, and broil over a slow fire for
about ten minutes, according to their size. Serve on dry toast with
maitre d'hotel sauce on top.
=Celery Victor. (Salad).= Wash six stalks of large celery. Make a stock
with one soup hen or chicken bones, and five pounds of veal bones, in
the usual manner, with carrots, onions, bay leaves, parsley, salt and
whole pepper. Place celery in vessel and strain broth over same, and
boil until soft. Allow to cool in the broth. When cold press the broth
out of the celery gently with the hands, and place on plate. Season with
salt, fresh-ground black pepper, chervil, and one-quarter white wine
tarragon vinegar to three-quarters of olive oil.
=Delmonico potatoes.= Put hashed in cream potatoes in a buttered shirred
egg dish, sprinkle with grated Parmesan cheese, and bake in oven until
brown.
NOVEMBER 5
BREAKFAST
Wine grapes
Bacon and eggs
Rolls
Coffee
LUNCHEON
Buttermilk
Waffles and honey
Coffee
DINNER
Little neck clams on shell
Potage Lamballe
Ripe California olives
Boiled river salmon, sauce mousseline
Potatoes nature
Roast sirloin of beef, sauce Madere
Cauliflower au gratin
Potatoes Laurette
Cole slaw
Chocolate ice cream
Assorted cakes
Coffee
=Bacon and eggs.= See ham and eggs.
=Fried bacon.= Thin slices of bacon fried slowly in pan in own fat.
Should be crisp.
=Waffles.= One-half pound of flour, one-half teaspoonful of baking
powder, two eggs, two ounces of sugar, two ounces of butter, a little
mace and a little milk. Make a batter a little stiffer than for
wheatcakes. Bake in waffle iron, but do not have the iron too hot.