FOAMING SAUCE.

Beat to a cream a cup of sugar and a quarter of
a cup of butter, and add to it two tablespoonfuls of
wine or fruit juice, or in winter fruit syrup. If the
latter, use only three-quarters of a cup of sugar. At
serving time add a quarter of a cup of boiling water,
stir well, then add the white of an egg beaten to a
stiff froth. Beat until the sauce foams.

HARD SAUCE.

Cream one tablespoonful of butter, stir in four
tablespoonfuls of po wdered sugar and beat until very
light, then add a teaspoonful of boiling water and
beat again. Flavor to suit taste.

SOUTHERN SAUCE.

Beat four tablespoonfuls of brown sugar with
two tablespoonfuls of butter to a cream, and add the
well-beaten yolks of two eggs, set the bowl in a pan
of hot water on the stove and stir until thick, add a
glass of sherry, stir well and it is ready to serve.

VANILLA SAUCE.

Put a pint of rich milk in a double boiler, sweeten
with two tablespoonfuls of granulated sugar. While
the milk is coming to the boiling point beat the yolks
of four eggs until light and creamy, add the hot milk
to the eggs, stirring briskly, then turn it into the boil-
er, stirring rapidly until it thickens, remove from the
fire, turn into a bowl, flavor with vanilla extract and
serve very cold.

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PRALINES.

Two cups of granulated sugar, one-half cup of
water, two cups of pecans, hickory nuts or English
walnuts. Put the w^ater and sugar on to boil, let it
cook without stirring until it threads, remove from
the fire and stir in the nuts until they are sugared.
Spread on paraffine paper to cool.

VASSAR FUDGE.

Two cups of sugar, two squares or one ounce of
Baker’s unsweetened chocolate, a scant cup of milk,
one tablespoonful of butter. Boil for ten minutes
until it holds well together when dropped in cold
water. Take from the fire, flavor with a teaspoonful
of vanilla extract, beat from three to five minutes
until thick and creamy, turn into a buttered pan and
cut in squares.

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RICE SOUFFLE COLD

Put into a double boiler a quarter of a pound of
well washed rice, a pint and a third of milk, a small
tablespoonful of butter, and cook until the rice is so
stiff that it no longer adheres to the sides of the pan.
Soak a heaping tablespoonful of gelatine in two
tablespoonfuls of water fifteen minutes. Put a pint
of thin cream or rich milk in a saucepan over the fire
with two ounces of blanched and pounded almonds ;
while it is coming to a boil beat two egg yolks and
two tablespoonfuls of granulated sugar together
until light, then add the gelatine to the milk on the
stove. When it has dissolved pour a little of the
cream into the eggs and sugar, mix well, then turn it
back into the saucepan, and stir all rapidly together
until it begins to thicken, remove at once from the
fire, add to the rice and beat until smooth. Rinse a
mould with cold water, turn the souffle into it and
set on ice until it is wanted. Turn it out on a glass
dish and serve with or without a fruit sauce.

RICE PUDDING.

Take a quarter of a pound of rice, wash well in
cold and then scald in boiling water, drain and put
on in a quart of sweet milk in a double boiler, cook
one hour and a half. A little before it is done stir in
an ounce and a half of butter, one ounce of sugar, a
little grated lemon peel, a few sweet and bitter
almonds blanched and chopped very fine or pounded
in a mortar. Don’t stir too much, but keep the rice
grains whole. When done dip a mould in cold water
and turn the rice into it. Set it on the ice and serve
very cold with a fruit sauce.

RICE PUDDING. No. 2.

Put a scant half cup of rice to soak in water for
an hour, then boil in salted boiling water for twenty
minutes. While it is cooking put three cups of rich
milk and half a cup of sugar in a saucepan on the
stove, mix a tablespooniul of corn starch with a
little cold milk, stir with the milk and sugar and let
it come to a boil, then add a cupful of the hot boiled
rice and stir until it thickens like custard. Turn it
into a pudding dish, flavor with vanilla or anything
liked and bake slowly until a delicate brown. Serve
cold in the dish in which it is baked, with brandy
peaches or any fruit liked.

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SWEET POTATOES MASHED AND BROWNED.

Boil three sweet potatoes of medium size until
done. Peel and squeeze through the patent vegeta-
ble strainer, add a heaping tablespoonful of butter,
salt and pepper to taste, and enough milk to make
very soft. Put in a baking dish, dot it over with
tiny bits of butter and bake until brown. Serve in
the dish in which it is baked. If any is left over re-
move the thin brown skin, make the potato into
small, flat cakes and brown on both sides in a little
butter in a spider.

SWEET POTATO CROQUETTES.

Three medium-sized potatoes baked and mashed
very fine and beaten to a cream with one generous
tablespoonful of butter, three tablespoonfuls of cream,
one teaspoonful of sugar, a little salt, one teaspoonful
of lemon juice, a saltspoonful of cinnamon and one egg
yolk beaten very light, and add at the last the white
of egg whipped to a stiff froth. Form into cones or
cylinders, dip in beaten egg and bread crumbs and fry
in boiling fat. Drain on kitchen paper, sift a little
sugar over them and serve at once.

BRUSSELS SPROUTS.

Pick off any leaves that may be discolored and
wash well a quart of Brussels sprouts, put into a
saucepan with two quarts of boiling water and a
saltspoonful of soda. Boil rapidly until tender
about half an hour just before they are done add a
tablespoonful of salt. Drain them in a colander, and
if it is not time to serve them stand the colander over
steam to keep them hot. Do not let them remain in
the water. When ready to serve put the sprouts in
a vegetable dish and pour over them a pint of rich
cream sauce.

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Vegetables.

Vegetables should be cooked in as little water as possible ; the
better way is to steam them. So much of the valuable salts are
washed out by boiling in too much water.

All vegetables left over can be warmed again, either in a cream
sauce, or put in a double boiler and steamed, adding a little more
butter.

When pepper is used, it should always be white pepper, espe-
cially in white sauces and soups.

Never salt vegetables until the3′ are nearly cooked ; it hardens
them.

The water vegetables are boiled in may be utilized in making
sauces and soups ; the best of the vegetables goes into it.

The water Jerusalem artichokes are boiled in becomes quite
a thick jelly when cold, and makes an excellent foundation for
sauces.

TO BOIL POTATOES.

Select potatoes of uniform size, wash and pare
thinly, cover with boiling water and cook half an
hour ; when nearly done add salt. As soon as done
drain from the water and set the saucepan where the
potatoes can steam for a few minutes. They should
be served immediately, and never allowed to remain
in the water a moment after they are cooked. Pota-
toes are much better steamed with their skins on
than boiled, as they then retain all the potashes.
When they are old they should be washed, pared and
covered with cold water, and allowed to stand for
several hours before either boiling or frying.

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I have a wonderful blend that is made by King Arthur Flour, available only by mail-order. I am hoping to recreate it at home. Ingredients listed are Salt (kosher), Spices,dehydrated onion and garlic. I’m guessing some basil, oregano, I can visibly see just a little bit of red pepper flakes.any help with a copycat recipe or something similar you love would be great. Thanks.
Just looking for a dry spice blend, thanks–sounds like a great sauce though

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LENTILS IN THE GERMAN WAY.

Soak the lentils the whole ones for twelve hours, then put
them in a saucepan, and well cover with meat stock, boil for
three hours, then add a pat of butter and a little flour and vine-
gar according to taste.

SHRIMP SOUP.

Take one pint of shrimps, and pound them in a mortar with
the juice of half a lemon and a piece of butter equal in weight
to them. When quite a smooth paste, pass it through a sieve,
and add pepper, salt and grated nutmeg. Take as much bread-
crumbs as there is shrimp pulp, and soak in stock ; melt a piece
of butter in a saucepan, amalgamate with it a heaped table-
spoonful of flour, mix the shrimp pulp with the bread crumbs,
and put both into the saucepan ; stir well, and add more stock
until a puree is obtained rather thinner in consistency than the
soup should be. Put the saucepan on the fire, stir the contents
till they thicken and boil, draw it then on one side, carefully-
skim off the superfluous fat, strain the soup through a hair sieve,
make it boiling hot, and serve.

A WINTER RELISH.

Take a calf’s or sheep’s heart and liver, stuff the heart with
forcemeat, and roast it before the fire till done ; take the liver,
cut it in slices, and fry it ; take some gravy and a little melted
butter, to which add a little cayenne, salt, ketchup and India
soy to taste. Put the liver round the heart on your dish, and
pour the gravy over them. Have ready rolled bacon and crisped
parsley to garnish.

ANGEL PUDDING.

Two ounces of flour, two ounces of powdered sugar, two ounces
of butter melted in half a pint of new milk, two eggs ; mix well.
Bake the abow in small patty-pans until nicely Drowned, and
send to table on a dish covered with a serviette. A little pow-
dered sugar should be sifted over each pudding, and slices of
lemon served with them. The eggs must be well beaten before
they are added to the other ingredients.

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SHRIMP FRITTERS Make a batter of three well-beaten eggs, a pinch of
salt, one-quarter cupful of milk, one tablespoonful of melted butter. Chop sligktly with
a silver knife one-half pound of picked shrimps, and stir into the mixture, adding enough
stale bread crumbs to make a stiff batter. Drop by the spoonful into boiling fat, and
fry a light brown. Drain on paper and serve hot, with a rich cream sauce which
has been colored with a little tomato or anchovy sauce.

SAUCE FOR BARRACUDA Brown a chopped onion in one
tablespoonful of butter, sprinkle in two tablespoonfuls of flour, stir and
add one cupful of claret, one-half teaspoonful of kitchen bouquet and
a bunch of parsley, chopped fine. Simmer slowly one-half hour and then pass through
a sieve into another saucepan ; add, little by little, one -half pound of butter and two
chopped anchovies. When thoroughly hot, serve in a well-heated saucedish. Garnish
the fish with slices of boiled beet and parsley.

BAKED HALIBUT Put slices of halibut into a baking-dish; add a little
white wine and water, small pieces of butter and salt and a very little cayenne. Place
in the oven and bake in a fire-proof baking-dish. For the sauce, blanch some finely
chopped young onions, put them in a saucepan with an equal amount of shrimps, add
white wine, salt and cayenne, a tablespoonful of Worcestershire sauce and a lemon cut
in thin slices. Cook gently for ten minutes, then add a tablespoonful of butter rolled in
a little flour. Bring to a boil, remove from fire and stir in the yolks of two eggs. Pour
the sauce over the fish, and serve.

LOBSTER A LA CARDINAL Make a pint of cream sauce, using either
white stock, fish stock or cream. To this add the yolks of two eggs, the juice of one
lemon and a little carmine for coloring. Then add, little by little, one-fourth of a pound
of butter. Cut the flesh of a two-pound lobster into cubes, and add it to the sauce.
Have ready a buttered mold, line it with one inch of boiled rice, fill with the lobster,
cover with rice, and steam for one-half hour. When done, garnish with broiled tomatoes,
and serve.