pan to soak early the day before Christmas. Place the skin side up
and cover with warm water. Just after the evening meal, drain the
mackerel, cover again with warm water and let stand overnight. This
will remove the excess salt. In the morning, place in a large baking
pan, set in the broiler or hot oven and baste every four minutes with
boiling water. Cook for fifteen minutes for a large mackerel and about
ten minutes for small fish. Lift to a hot platter and cover with
PARSLEY BUTTER
Two ounces of butter,
One-half cup of finely chopped parsley,
One tablespoon of grated onion,
One tablespoon of Worcestershire sauce.
Work to a smooth mass, then spread on the fish and serve with a lemon
cut in wedge-shaped pieces.
TUNA FISH A LA KING
Open a can of tuna fish and turn into a china dish. Now place in a
saucepan
One and one-half cups of milk,
Four tablespoons of flour.
Stir to blend, then bring to a boil and cook five minutes. Add
Three tablespoons of finely minced parsley,
One tablespoon of grated onion,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika.
Add the tuna fish, which has been broken into large flakes. Heat. When
smoking hot, serve in ramekins. Set the ramekin on a tea plate and
then place in a small pile four potato balls, which have been rolled
in melted butter covered with finely minced parsley, then sliced and
well-seasoned cucumbers.
CLEAR TOMATO SOUP
Use
One can of tomato soup,
One quart of water,
One teaspoon of salt,
Two tablespoons of grated onion,
Two tablespoons of finely minced parsley,
Two beef cubes.
Heat slowly, then serve with tiny squares of toast.
LYONNAISE POTATOES
One-half cup of finely chopped onions,
One quart of thinly sliced cold-boiled potatoes.
Mix and then place one-half cup of shortening in a frying pan and when
hot, add the potatoes. Cook slowly until well browned.
TO PREPARE INDIVIDUAL PLUM PUDDINGS
Take large pudding and mould it into small ones. Set in a double
boiler and heat.
FOR MENU NO. 2
Broil or bake the ham.
To grill potatoes: Cut them into thin slices and place on a baking
pan. Brush with shortening and broil in the gas oven for ten minutes.
PAPRIKA POTATOES
Select medium-sized potatoes and bake. When ready to serve, split
open. Place a piece of butter in each potato and dust with paprika.
Use canned asparagus for the salad.
SARDINE CANAPE
Open a large can of sardines and turn on a plate; let drain. Then
cut and toast for each person an oblong piece of bread. Spread with
butter. Then lay on the toast two sardines. Sprinkle them with
One tablespoon of finely minced pimentoes,
One teaspoon of finely minced onion,
One teaspoon of finely minced parsley.
Serve with wedge-shaped section of sliced ham.
Use the bouillon cubes for making the bouillon.
MINIATURE CODFISH BALLS
One and one-half cups of mashed potatoes,
Three-quarters cup of prepared codfish,
One onion, grated,
One-half cup of finely minced parsley.
Mix and then form into tiny balls. Roll in flour and then dip in
beaten egg and roll in fine crumbs. Fry until golden brown in hot fat.
Roll cooked potato balls in melted butter and parsley.
BAKED SUGAR-CURED HAM
Boil the ham and then remove the skin and trim. Now place in a bowl
One cup of brown sugar or molasses,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of thyme.
Mix, spread over the ham and bake in a hot oven for one and
one-quarter hours. Baste every ten minutes with boiling water.
NEW YEAR'S MENU
BREAKFAST
Sliced Bananas
Cereal and Cream
Codfish Cakes Tomato Sauce
Toast Coffee
DINNER
Barley Broth with Vegetables
Lamb Cutlets, Mentone
Mashed Potatoes Mashed Turnips
Celery Salad
Raisin Pie Coffee
SUPPER
Radishes Celery
Salmon à la King
Potato Cakes
Coleslaw
Chocolate Cake Tea
SALMON A LA KING
Place in a saucepan
Two cups of milk,
Six tablespoons of flour.
Stir to dissolve, then bring to a boil and cook for 5 minutes. Add one
can salmon free from bones and skin.
Juice of one lemon,
One teaspoon of salt,
One-half teaspoon of pepper,
Two well-beaten eggs.
Heat to boiling point and serve on toast.
LAMB CUTLETS MENTONE
Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with
a damp cloth and place in a saucepan with
Two onions,
One quart of boiling water.
Cook slowly until tender, then remove the cutlets and flatten well.
Roll in flour and then brown in hot fat. Now add one and one-half
cups of sliced onions to the fat in the pan, left from browning the
cutlets. Toss and brown very lightly. Now add one cup of water and
cook until the onions are soft and the water evaporated. Dust
three level tablespoons of flour over the onions and toss to blend
thoroughly. Then add
One-half can of tomato soup,
Three-quarters of a cup of water.
Bring to a boil; add the cutlets and let simmer for ten minutes. Lift
the onions to a hot platter, then place the cutlets on top and pour
the gravy over the meat. Garnish with one tablespoon of finely chopped
parsley.
RAISIN PIE
Place one package of seedless raisins in a saucepan and add
One cup of syrup,
Three-quarters of a cup of water,
Six tablespoons of cornstarch.
Dissolve the starch in the water before adding to the syrup and
raisins, then bring to a boil. Cook slowly for five minutes and then
cool and use for the pie. When ready to place in the pie add
One tablespoon of lemon juice,
Grated rind of one-quarter lemon.
TOMATO SAUCE
Place one-half can of tomato soup in a saucepan and add
One-half cup of water,
Two level tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil and cook for five
minutes.
VIRGINIA STYLE BAKED HAM
Purchase a boiled boneless ham and place in baking pan.
Open one and one-half pound can of syrup and add
Two tablespoons of cinnamon,
One tablespoon of nutmeg,
One teaspoon of allspice,
One teaspoon of cloves,
One teaspoon of ginger.
Mix well, then spread on the ham and dust lightly with the flour.
Baste frequently with the syrup. Bake in a slow oven for one and
one-fourth hours.
MENUS FOR THE NEW YEAR'S PARTY
Planning a real, old-fashioned watch party to see the old year out and
the new one in will afford a real entertainment. Have the folks arrive
about 10 o'clock and then pass an hour and a half in dancing, singing
and generally having a real good old-fashioned time. Then about 11.45
serve the supper, so that just before midnight all are ready with a
toast to the new year.
Arrange so that each guest is in his place standing, with a wassail
cup in hand, and then at three minutes of 12, darken the room. When 12
o'clock is struck, turn on the lights and drink a Happy New Year.
New Year merrymaking is as old as the history of England. There the
head of the house assembles the family around the wassail bowl to
drink the healths of every one. The Saxon phrase "Wasshael" means
"Your health"; hence the wassail bowl. In many of the shires and
counties the lads and lassies secure a large bowl and ornament it with
ribbons and artificial flowers, and, with this visit the gentry, all
the while singing songs suitable to the occasion.
AN ENGLISH WASSAIL
Place two gallons of cider in a large punch bowl and add
A large lump of ice,
One-half dozen bananas, cut in thin slices,
One-half dozen oranges, cut in slices and then in small pieces,
One medium-sized bottle of maraschino cherries,
Small baked apple.
Cut the cherries into tiny bits and use the juice also. Put in one
baked apple for each guest. The apples are afterward eaten with a
fork. Mix and serve.
Here are some suggestions for supper:
MENU NO. 1
Celery Olives
Home-made Pickles
Chicken à la King
Potato Croquettes
Cheese Crackers
Cake Jelly Coffee
MENU NO. 2
Radishes Celery
Home-made Relishes
Virginia Baked Ham
Potato Salad
Rolls Butter
Coffee Cake
COUNTRY SUPPER
Radishes Celery
Home-made Relishes
Roast Suckling Pig
Brown Gravy Apple Sauce
Mashed White Potatoes Sauerkraut
Coleslaw
Bread and Butter
Cranberry Pie Coffee
An old custom of the new year has been revived--making calls. Folks
now visit about on New Year's Day very much in the same way as grandma
entertained and kept open house on this day.
To serve on New Year's visits:
Celery Olives
Pimento Sandwiches
Baked Ham Sandwiches
Celery and Cheese Sandwiches
Tea, Coffee or Cocoa
Other folks will prefer to entertain with a New Year's dinner. Perhaps
this will give a suggestion:
Oysters on Half Shell
Celery
Ye Olde-tyme Vegetable Soup
Boiled Fish Egg Sauce
Baked Ham Champagne Style Sauce
Browned Potatoes Peas
Coleslaw
Mince or Apple Pie Coffee
Nuts Raisins
COD BASSLANO
The serving of a fish entree with the Sunday dinner gives just the
right zest to the meal. Select two slices of cod or other sliced
fish. Cut into small fillets and season and then roll in flour. Dip in
beaten egg and then roll in fine bread crumbs. Fry until golden brown
in hot fat and serve with tartare sauce.
ROAST LOIN OF PORK
Select a five- or six-pound cut and have the butcher remove the entire
chine bone. Wipe and place in a baking pan and pat in one cup of
flour. Core one apple for each service and place meat in the hot oven.
Let brown and then reduce the heat and allow one-half hour for the
meat to the pound to cook in a moderate oven. Baste with boiling
water.
CRANBERRY DUMPLINGS
Chop two cups of cranberries very fine and add
One-half cup of seedless raisins,
One cup of brown sugar.
Place in the mixing bowl
One and one-half cups of flour,
One-half teaspoon of salt,
One teaspoon of baking powder.
Stiffen to mix and then rub in three tablespoons of shortening and
work to a dough with one-half cup of cold water. Roll out one-quarter
inch thick and spread with cranberry mixture. Roll like for jelly
roll and then wrap in a pudding cloth. Plunge in a saucepan containing
boiling water; cook for forty minutes and then lift and drain. Serve,
cut in inch-wide slices with sweetened cranberry sauce.
Many persons like the old-fashioned idea of entertaining on New Year's
Day with a real old-time dinner. An ideal number is either eight or
twelve persons. Put the full quota of leaves in the dining-room table
and pad it nicely. Cover with your best table cloth. A miniature tree
or a bush of mistletoe or holly for a centre-piece is both seasonable
and appropriate.
To serve this meal with one maid, it must be arranged so as to relieve
her of the waitress tasks. Mould the butter into balls and arrange the
service, allowing at least twenty-two inches between the guests. Place
the celery and relish in glass dishes at intervals along the side of
the table and serve the salad with the dinner.
A SUGGESTIVE COLONIAL MENU
Oyster Soup
Celery Home-made Relishes
Roast Beef, Yorkshire Pudding
Brown Gravy Horseradish Sauce
Mashed Potatoes Buttered Onions
Spiced Cantaloupe and Watermelon Rind
Beet and Cabbage Salad
Plum Pudding Mince Pie
Coffee
RECIPES FOR TWELVE PERSONS
Strain the juice of fifty stewing oysters, then look them over
carefully and remove all bits of shell. Wash and then place in a
saucepan and add two tablespoons of butter. Now place in a large
saucepan
Four pints of milk,
One pint of oyster liquid,
One-half cup of flour.
Stir to dissolve the flour thoroughly and then bring quickly to a
boil. Bring the oysters quickly to the scalding point; add to the milk
with
Two tablespoons of finely minced parsley,
One teaspoon of grated onion,
One and one-half teaspoons of salt,
One-half teaspoon of white pepper.
Let simmer slowly for a few minutes. Serve with old-fashioned water
crackers.
ROAST BEEF YORKSHIRE PUDDING
Select a fancy prime cut from a young steer and have the butcher cut
off the chine and trim for roasting. Place in a baking pan without
seasoning. Place in lowest part of the broiling oven. Cook, allowing
fifteen minutes to the pound. Turn the meat every fifteen minutes and
baste with its own fat.
Cooking the meat before the flame gives it the flavor and appearance
of the old-time open-fire roasting.
About twenty minutes before serving the meal, place one-half cup of
the drippings from the roasting pan in a baking pan and place in the
oven to heat. While heating, prepare the pudding. Place in a bowl
Two and one-half cups of milk,
Two eggs.
Beat to mix thoroughly and then add
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One teaspoon of grated onion,
Two and one-half cups of flour,
Two level tablespoons of baking powder.
Beat to remove the lumps and then pour into hot, well-greased baking
pan about three-quarters of an inch deep. Bake in a hot oven for
twenty minutes, basting three times with the drippings from the roast.
Add the flour to the pan in which the meat was roasted. Brown well and
add three cups of cold water, salt and pepper to taste. Bring to the
boiling point and cook for a few minutes, then serve.
Some people like English horseradish sauce with the roast meat. And
they serve the gravy over the pudding. Place in a saucepan.
One-half cup of water,
One-half cup of white vinegar,
Five tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil and cook for five
minutes. Add
One-half cup of sour cream,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One small glass of grated horseradish.
Heat, stirring frequently, to the boiling point.
BEET AND CABBAGE SALAD
Shred fine one small head of cabbage. Place in salt water to crisp for
one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add
One cup of finely shredded celery,
Two onions, chopped fine,
Two green peppers, chopped fine,
One cup of mayonnaise dressing,
One and one-half teapoons of salt,
One teaspoon of paprika.
Toss to mix thoroughly and then serve on individual salad plates.
Garnish with finely chopped pickled beets in the form of a border
around each service.
A market list for twelve persons:
Nine pounds of standing rib-loin cut,
Fifty oysters,
Four branches of celery,
Five points of milk,
One-half pint of cream for coffee,
One-quarter pound of coffee,
One-quarter peck of onions,
One bunch of beets,
One small head of lettuce,
Two peppers,
Two dozen rolls,
One pound of butter,
Two eggs,
One-half pound of plum pudding,
One extra large pie, making twelve small cuts,
One-quarter pound of sugar.
CORN RELISH
Place in a preserving kettle
One can of shoepeg corn,
One quart of cooked string beans,
One quart of cooked lima beans,
Eight green peppers, cut in small pieces,
One small head of cabbage, shredded fine,
One ounce of mustard seed.
Equal parts of vinegar and water to cover. Bring to a boil and cook
for thirty-five minutes. Now place in a bowl
One cup of flour,
One-half cup of yellow mustard,
One-half cup of salt,
One-half cup of sugar,
One ounce of paprika,
Two cups of vinegar.
Stir to dissolve and then add to the boiling mixture. Cook for fifteen
minutes and then fill into all-glass jars and seal. Store in a cool
dry place.
FOR EIGHT COUPLES
In English communities it is the custom to sit up and watch the
departing year out and to welcome in the new. The farmers in the north
country visit the orchards, while the folk in the highlands visit and
return calls.
The custom of New Year's calling is very old indeed, and in the years
of long ago the Beau Brummels and dandies of the times enjoyed the New
Year's calling as a very rare sport.
The mummers who are abroad this day follow the ancient custom of dear
old Scotland, where these rites have prevailed for many centuries.
Toast the old year out and new one in with a loving cup:
Ring out the old with all its hate,
Ring in the new with love and cheer,
Ring on, oh bells of time;
Ring with joy, ere ye be too late.
To prepare a loving cup for welcoming the new year for fifteen
persons:
NEW YEAR'S PUNCH
One and one-half gallons of cider,
One-half dozen bananas, sliced thin,
One small bottle of cherries, cut into bits.
Place a large lump in the ice bowl and stir to blend. Serve in tall
punch glasses.
A MIDNIGHT REPAST
Oysters à la Newburg
Pimento Sandwiches
Pickles Celery
Salted Nuts
New Year's Punch Coffee
or
Creamed Chicken Delmonte
Celery Salad
Home-made Pickles Olives
Rolls Butter
New Year's Punch Tea or Coffee
A punch may be made with part grape juice and part lemonade and then
the fruit added.
OYSTERS A LA NEWBURG
For fifteen persons. Look over carefully and then wash one hundred
stewing oysters. Drain. Now place in a saucepan
One quart of oyster liquid,
One quart of milk,
Three-quarters cup of flour.
Stir to dissolve thoroughly; bring to a boil and cook for five
minutes. Now pan the oysters in their own juice by placing in a
saucepan and constantly stirring until they reach the boiling point.
Add the prepared sauce with
Two onions, minced fine,
One tall can of pimentoes, chopped fine,
Two well-beaten eggs,
One level tablespoon of salt,
One and one-half teaspoons of paprika,
One-half teaspoon of white pepper,
One-half cup of finely chopped parsley.
Heat slowly until boiling point is reached and then serve on thick
slices of toast.
PIMENTO SANDWICHES
Put
One tall can of pimentoes,
Two stalks of celery,
Eight stalks of parsley,
Two onions,
through the food chopper and then add
One cup of cottage cheese,
Half-cup of mayonnaise,
One teaspoon of salt,
One teaspoon of paprika.
Mix well and then spread the rye bread with the following:
Four ounces of butter,
Two tablespoons of mayonnaise dressing,
One teaspoon of paprika,
One-half teaspoon of mustard.
Place in a mixing bowl and beat until a cream, then spread the mixture
on the loaf and cut in thin slices. Spread the pimento mixture and
cover with a second slice of bread. Cut into triangles.
CREAMED CHICKEN DELMONTE
Select a large stewing chicken about six and one-half to seven pounds.
Singe and draw, then wash. Place in a preserving kettle with
Two onions,
One clove,
One carrot, cut in dice,
Two branches of celery, cut in small pieces,
One fagot of soup herbs,
Two and one-half quarts of boiling water.
Cover closely and bring to a boil. Simmer slowly until tender and then
cool in the stock. Now remove the skin and cut meat in neat pieces,
about one inch square. Place in a large saucepan
One quart of chicken stock,
Three-quarters cup of flour.
Stir to blend thoroughly and then bring to a boil. Cook for five
minutes and add two onions, minced fine, and
One tall can of pimentoes, minced fine,
One quart of celery, cut in inch blocks and parboiled,
Three well-beaten eggs,
One tablespoon of salt,
One and one-half teaspoons of paprika,
The prepared chicken meat,
Juice of two small lemons.
Heat until very hot and then serve on toast. Lay three tips of canned
asparagus that has been heated in its own juice and then sprinkle with
finely chopped parsley.
* * * * *
FRESH FRUITS AND VEGETABLES
[Illustration]
ON YOUR TABLE--ALL THE YEAR ROUND
It is now possible to serve the same fruits and vegetables on your
table in December as in July. Save the excess from your gardens and
orchards in the summer and help solve the winter food problems.
"ATLAS" E-Z SEAL JARS
Are real preservers. Being all glass, they are absolutely sanitary,
and they are so "E-Z" to close and open, that a child can operate
them. Made in One-Half Pint, Pint, Quart and One-Half Gallon Sizes.
MANUFACTURED BY
HAZEL-ATLAS GLASS COMPANY
WHEELING, W. VA.
* * * * *
INDEX
A
Accompaniment for lamb and mutton, 323
Admiral sauce, 194
A few pointers about vegetables, 136
A la mode canadienne, 302
Almond coffee cakes, 23
American sauce, 383
Angel cake, 433
small, 51
Animal cookies, 71
Anise seed rusk, 28
Appetizers, 175
Apple and raisin filling for duck, 345
and rice custard, 113
butter without cider, 430
cake, 100
croquettes, 114
custard pie, 95
dowdy, 93
Apples, baked, 111
spiced, 112
Apricot shortcake, 97
Artichoke fried in batter, 221
Hollandaise sauce, 220
the Jerusalem, 220
vinaigrette, 221
Artichokes, 219
Asparagus and celery salad, 287
vinaigrette, 286
Aunt Polly Rives's one-egg cake, 352
A war cake of 1865, 464
B
Babas, 27
Baby lima bean croquettes, 74
beans, baked, 73
Bacon and onion sandwiches, 373
Baked apples, 111
baby lima beans, 73
bananas, 227
beans with salt pork, 76
chicken, 358
and noodles, 344
dried corn, 138
eggplant and tomatoes, 427
eggs in corn cases, 177
peppers, 325
emince of lamb in green
fish, 230
green peppers, 72
ham, 269
Virginia, 317
omelet, 134
onions, 223
pears, 250
and cranberries, 250
potatoes, 421
prunes, 120, 249
shad, 174
slice of ham, 322
squab, 206
squash, 140
sugar-cured ham, 473
tomatoes, 426
Chelsea, 142
(cold), 429
Baking, successful, points for, 3
the bread, 4
Balls, Cousin Hetty's fish, 353
crab meat, 167
miniature codfish, 473
olive cheese, 139
spinach, 146
Baltimore dressing, 287
Banana custard pie, 226
fritters, 84, 227
ice cream, 226
muffins, 228
pancakes, 228
rice pudding, 188
sauce, 229
shortcake, 96
stuffing for chicken, 227
Bananas à la jamique, 378
baked, 227
fried, 225
Bannocks, 353
Barbecue of boiled ham, 271
Bass, broiled, 315
Basslano, cod, 478
Batardi sauce, 382
Batter, artichoke fried in, 221
bread, 42
the, 120, 291
tripe fried in, 291
waffle, 37
Bean sausage, 340
soup, 148
Beans, Boston baked, 378
salted, 442
tomatoes and string, 427
Bearnaise sauce, 195
Beef, brown pot roast of shin, 313
chili of, 163
Creole, 134
croquettes, 452
delmonico roast, 322
fillet of, 262
how to cook corn, 264
neck of (Polish style), 444
pot roast of shin (English style), 311
Spanish, 339
stew, 312
Beet and cabbage salad, 482
Beets, buttered and spiced, 341
Belgian rice balls, 110
Belgian pancakes, 35
Bengal curry of lamb, 325
Betty, brown, 234
orange, 119
raspberry fruit, 185
Beverages, 385
Biscuit, squash, 141
sweet potato, 417
Biscuits, 44
cocoanut, 45
currant, 41
raisin, 44
rusk or tea, 18
sweet, 45
turkey meat, 345
Blackberry pudding, 183
Black nut cake, 70
Blond French dressing, 301
Bohemian relish, 274
sauce, 384
Boiled dressing, 300
hominy with cheese sauce, 104
pork, 157
potatoes, 260
Salt cod, 305
Bon-bons, 455
Bone and stuffed shoulder of lamb, 324
Boston baked beans, 378
brown bread, 13, 14, 351
Bouillon, 149
court, 230
Box, dough, 2
Braids, 17
Brains, to prepare, 290
Braised celery, 73
onions, 75, 448
ox tails, 377
with baked dried peas, 162
red cabbage, 431
rolled flank steak, 320
sweetbreads, 158
Bran bread, 12
muffins, 39
Bread, batter, 42
ye old Virginia, 436
Boston brown, 13, 14, 351
bran, 12
Brest, 25
buttermilk, 380
California orange, 12
care of, after baking, 5
famous French, to make, 10
food value of, 6
graham, 11
griddle cakes, 29
Bread, Louisiana, 43
prune, 11
rye, 10
Scotch oat, 14
Southern spoon, 42
the staff of life, 1
wheat entire, 11
yesterday's bran, 379
Breakfast, 328, 337, 338
Christmas, 470
New Year's, 474
Breast of Guinea hen (terrapin style), 254
Brest bread, 25
Brining cauliflower, 441
Brioche, 24
Broiled bass, 315
chicken, bacon garnish, 200
(Virginia style), 253
hamburg steak, 298
mackerel, 471
oysters, 412
à la Maryland, 421
Virginia, 412
salt mackerel (Flemish style), 307
shad roe, 173
sweet potatoes, 416
Broth, oyster, 243
Brown betty, 234
emince fowl, 354
pot roast of shin beef, 318
sauce, 383
Buckwheat cakes, 29
Buffet supper, 370
Bun, Spanish, 27, 376
Buns, cinnamon, sticky, 20
cocoanut, 23
English bath, 18
plain, 19
St. Nazaire, 21
Butter cream icing, 57
English, 297
French, 296
Italian, 297
Lancaster apple, 430
London, 297
onions fried in, 222
parsley, 225, 471
Swiss, 297
Buttered and spiced beets, 341
Butterfish, creole, 337
Buttermilk bag pudding, 187
bread, 380
cheese pie, 381
custard, 379
doughnuts, 381
Butterscotch pie, 219
C
Cabbage, braised red, 431
cream, 284
pickled red, 431
pudding, 349
soup, 248
Cake, angel, 433
small, 51
Aunt Polly Rives's one-egg, 352
apple, 100
a war, of 1865, 464
black nut, 70
California prune, 121
cheap fruit, 65
cheese, 69
chocolate layer, 60
cinnamon, 22
Devil's food, 59
Cake for two, 368
fruit, 50, 62, 336
inexpensive, 63
ginger, 52
grandmother's fruit, 462
gutney run potato, 423*
loaf, 55
(one-egg), 51
Moravian fruit, 463
spice, 54
nut honey, 209
orange short, 332
peach, 99
pound, large, 67
small, 67
raisin, 343
Rumanian fruit, 63
small fruit, 463
Swiss crumb, 53
two-layer, 54
white fruit, 66
pound, 66
yeast-raised, how to make, 23
Cakes, almond coffee, 23
bread griddle, 29
buckwheat, 29
cornmeal griddle, 32
drop, 55
English seed, 61
fish, 316
griddle, 28, 36
Vermont rhubarb, 125
honey, 211
Indian griddle, 28
Jack O'Lantern, 335
potato, 259
rice batter, 44
griddle, 30
sausage, 159
squash, 139
sweet potato (Georgia style), 418
Virginia griddle, 341
Calas, 112
Calf's heart à la mode, 291
California orange bread, 12
prune cake, 121
Canadian sauce, 384
Canadienne, à la mode, 302