C'ilcke'	and	Corn	Pudding
	3	Ib.	chicken
	1	qt.	green	corn	r	i
	3	eggs
	1	pt.	sweet	milk
	1	teaspoon	salt
	%	teaspoon	pepper
	Few	grains	cayenne
	Clean,	dress	and	cut	the	chicken	in	small	pieces	;	simmer	in
	a	covered	kettle	until	it	begins	to	grow	tender,	remove	to	a	but-
	tered	baking	dish,	seasoning	well	with	salt	and	pepper.	Combine
	the	corn,	scalded	milk,	seasoning	and	beaten	eggs;	pour	this
	mixture	over	the	chicken,	cover	the	top	with	fine	buttered	bread
	crumbs	and	bake*	in	a	moderate	oven	for	twenty-five	minutes	or
	until	set	and	a	delicate	brown.	Reduce	the	stock	in	which	the
	chicken	was	cooked	to	a	pint,	make	a	gravy	and	serve	with	the
	pudding.
	Chicken	Pudding	No.	2
	Dress,	clean	and	cut	up	the	cly'cken	;	make	a	batter	with	a
	pound	of	Gold	Medal	flour,	1	teaspoon	salt,	1	quart	milk	and
	6	eggs	beaten	light.	Pour	over	chicken	as	above.	This	should
	be	baked	in	a	very	gentle	heat,	and	served	as	soon	as	done,	with
	a	gravy	as	before.
	Deviled	Fowl
	Cut	the	thighs	and	wings	from	two	underdone	fowls,	either
	roast	or	boiled.	Score	them	closely	about	one-quarter	inch	deep,
	and	rub	in	a	paste	made	with	2	teaspoons	mixed	mustard,	1	tea-
	spoon	good	salad	oil,	1	teaspoon	salt,	%	saltspoon	cayenne,	lay
	them	aside	to	season	while	the	rest	of	the	meat	is	chopped	fine
	and	stirred	into	a	pint	ot	Bechamel	or	any	good	sauce.
	Put	a	good	tablespoon	of	butter	in	the	sautoir	and	when	it
	browns	add	1	teaspoon	each	vinegar,	Worcestershire	Sauce	and
	mustard.	Broil	the	legs	and	wings	till	a	handsome	brown,	and
	roll	each	one	in	the	butter	mixture	as	it	is	taken	from	the	grid-
	iron.	Put	the	mince	in	the	center	of	a	hot	platter,	arrange	the
	grilled	bones	around	it	and	serve	piping	hot.
	Stuffed	Chicken	Legs
	Remove	the	legs,	leaving	on	them	as	much	of	the	skin	as	is
	convenient.	Bone	them	carefully	and	fill	with	any	good	stuffing
	or	forcemeat.	Wrap	the	half	breadth	of	skin	about	them	and
	after	dressing	into	a	compact	shape,	sew	the	edges	;	lay	them	on
	a	bed	of	vegetables	in	a	small	braising	pan	and	half	cover	with
	broth	made	from	the	bones	and	trimmings,	cover	closely	and	cook
	slowly	for	one	hour.	Remove	the	cover	fifteen	minutes	before
	finished	and	brown	well.	Serve	with	Bechamel	Sauce.
	Jellied	Chicken
	Dress,	clean	and	cut	up	a	four	pound	fowl.	Place	in	a	stew
	pan	with	boiling	water	and	cook	slowly	until	meat	falls	from	the
	bone.	When	half	done	add	a	teaspoon	of	salt.	Remove	chicken,
	pick	the	meat	from	bone	and	skin,	sprinkle	with	salt	and	pepper
	and	pack	into	a	buttered	mould.	Reduce	the	stock	to	1	cup,
	dissolve	2	teaspoons	of	granulated	gelatine	in	a	little	cold	water,
	when	thoroughly	soaked	pour	over	the	stock,	strained	and	skim-
	med	of	fat.	Heat	until	gelatine	is	melted	and	pour	over	the	meat
	in	the	mould.	Keep	in	a	cold	place	until	firm.
	Chicken	Terrapin
	1%	cup	dark	meat	3	egg	yolks
	1	cup	cream	or	stock	%	teaspoon	dried	mustard
	2	tablespoons	butter	%	teaspoon	salt
	1	tablespoon	Gold	Medal	flour	%	cup	of	Madeira
	Melt	butter,	add	flour	and	seasoning,	cook	together	;	add	a
	little	at	a	time	the	cream	or	stock.	Dilute	the	egg	yolks	with
	some	of	the	sauce	to	thin,	then	add	to	the	sauce.	Cook	the	meat
	in	this	sauce	for	two	minutes,	add	wine,	reheat	and	serve.	The
	dark	meat	of	cold	turkey	or	grouse	may	be	used.
	Chicken	Souffle
	1	teaspoon	chopped	parsley
	Jg	cup	bread	crumbs
	1	teaspoon	salt
	Pew	grains	cayenne
	4	eggs
	2	cups	of	cold	chicken
	chopped	fine
	2	cups	of	scalded	milk
	2	tablespoons	butter
	2	tablespoons	Gold	Medal
	flour
	Melt	butter,	add	flour	and	seasonings,	cook	;	add	gradually
	the	milk,	cooking	to	a	smooth	cream,	add	to	this	the	parsley,
	bread	crumbs	and	the	chicken.	Combine	with	beaten	yolks;
	lastly	fold	in	the	whites	beaten	stiff.	Turn	into	a	buttered	baking
	dish,	bake	in	a	slow	oven	thirty-five	minutes.
	Chicken	Turn-Over
	Chop	until	very	fine	some	cooked	chicken,	season	highly,
	add	a	little	finely	minced	ham,	moisten	with	its	own	gravy	or
	cream.	Roll	out	trimmings	of	puff	paste	or	any	good	pastry	and
	cut	in	rather	large	rounds,	moisten	the	edges	slightly.	Lay	a
	tablespoon	of	mixture	on	one-half	of	each	round	of	the	paste,
	fold	the	other	half	over	it,	press	the	moistened	edges	closely
	together	and	bake	in	quick	oven	or	fry	in	hot	fat.	When	fried
	these	are	called	Rissoles.
	Roast	Turkey
	Select	a	turkey	which	is	plump	and	young.	For	cleaning,
	dressing	and	trussing,	follow	the	general	directions	as	given	on
	page	19.	For	stuffing	use	Poultry	Stuffing	No.	2	or	No.	4.
	Place	on	its	side	on	rack	in	a	dripping	pan.	Rub	entire	surface
	with	salt,	brush	with	soft	butter	and	dredge	with	Gold	Medal	flour.
	Place	in	hot	oven	and	when	well	browned	reduce	the	heat.	Baste
	with	fat	in	pan	and	add	2	cups	of	boiling	water	;	continue	basting
	every	fifteen	minutes	until	turkey	is	cooked,	which	will	require	about
	four	hours	for	a	ten	pound	turkey.	For	basting	use	%	cup	butter
	melted	in	1	cup	boiling	water	and	after	this	is	used,	baste	with
	fat	in	pan.	During	cooking	turn	turkey	frequently	that	it	may
	brown	evenly.
	For	gravy	pour	off	liquid	in	pan	in	which	turkey	was	roasted.
	From	the	liquid	skim	%	cup	of	fat,	return	the	fat	to	pan	and
	brown	with	five	tablespoons	of	flour	;	add	slowly	3	cups	of	stock
	in	which	giblets	were	cooked,	or	add	2	cups	of	boiling	water	to
	dissolve	the	glaze	in	bottom	of	the	pan	and	substitute	for	broth.
	Cook	five	minutes,	season	with	salt	and	pepper	and	strain	;	add
	the	giblets	chopped	very	fine.	The	giblets	may	be	used	for	force-
	meat	balls	or	chopped	fine	and	mixed	with	the	stuffing.
	Braised	Turkey
	Prepare	as	for	roasting,	brown	lightly	in	frying-pan	or	quick
	oven,	remove	to	braising	pan	with	onions	and	sweet	herbs	or
	vegetables.	Cover	and	cook	slowly	for	four	hours	or	until	tender.
	Boned	Turkey
	Choose	a	young	hen	that	has	been	dry	picked	with	skin	un
	broken.	If	killed	the	day	before,	it	should	have	been	washed
	cleaned,	wrapped	in	a	damp	cloth	and	hung	in	a	cool	place.	The
	work	can	be	done	much	easier	if	the	bird	is	not	drawn.	Singe,
	remove	pin	feathers	and	head,	separate	legs	and	wings	at	the	first
	joint,	lay	the	bird	on	a	board,	breast	down.
	Begin	at	neck	with	a	sharp	pointed	knife,	cut	through	the
	skin	the	entire	length	of	body.	Scrape	away	all	the	meat	from
	backbone	and	sides,	making	a	cut	across	the	pope's	nose,	taking
	it	off	whole.	Turn	the	flesh	back	from	the	bone	while	working,
	take	off	the	leg	and	wing	on	one	side	before	touching	the	other,
	free	wishbone	and	collarbones,	at	same	time	removing	crop	and
	windpipe.	When	the	ridge	of	the	breastbone	is	reached	it	is
	better	to	cut	off	a	thin	layer	of	cartilage	with	the	skin	than	to	run
	any	risk	of	breaking	through.	Scrape	flesh	and	when	the	boning
	is	finished	lay	the	bird	open	on	a	damp	cloth	and	bring	every
	part	to	proper	position.	Where	meat	is	thick	shave	off	slices	to
	place	on	thinner	portions	that	the	meat	may	be	a	uniform	thickness.
	Spread	over	all	a	layer	of	forcemeat	an	inch	thick,	place	on
	this	a	layer	of	tongue,	pork	and	veal,	or	pork	tenderloin,	dotted
	with	truffles	cut	in	small	strips,	put	a	layer	of	very	thin	slices	of
	fat	pork	on	top	;	bring	the	sides	together	carefully	and	sew	from
	end	to	end,	roll	firmly	in	cloth	and	place	in	a	braising	pan	with	2
	sliced	onions	and	carrots,	2	teaspoons	salt,	trimmings	of	the	meat,
	parsley,	a	dozen	peppercorns,	3	stalks	of	celery,	a	blade	of	mace
	and	a	clove	;	pack	the	crushed	bones	of	the	turkey	around	and
	cover	with	white	stock.	Bring	to	a	boil	quickly,	then	cook	slowly
	three	to	four	hours.	Cool	in	the	liquor,	take	off	the	cloth	and
	roll	it	again	closely,	press	under	a	heavy	weight.	Reduce	the
	stock	to	3	pints,	strain,	cool,	remove	the	fat	and	clear,	reheat.
	Soak	%	of	a	package	of	gelatine	in	a	cup	of	cold	water	for
	twenty	minutes,	strain,	add	the	hot	broth;	strain	Jg	pint	into	a
	mould	and	the	remainder	into	two	pans;	color	one	with	1	tea-
	spoon	and	the	other	with	2	teaspoons	caramel.	Use	the	jelly	when
	stiff	to	garnish	the	turkey,	with	peas,	canned	mushrooms	and	fancy
	cut	vegetables.	Garnish	also	with	celery	tips	and	groups	of	force-
	meat	balls.
	The	giblets	may	be	used	for	forcemeat	balls.	Chop	them	very
	fine,	mix	with	an	equal	bulk	of	bread	crumbs	;	allow
	1	teaspoon	of	butter	to	each	cup	of	the	mixture,
	season	highly,	moisten	with	1	egg	yolk,	make	in	balls
	the	size	of	a	hickory	nut	and	brown	in	hot	butter.
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	21


Forcemeat	for	Boned	Turkey
	2	Ibs.	lean	veal	2	teaspoons	salt
	2	Ibs.	fat	pork	%	teaspoon	pepper
	4	egg	yolks
	Chop	the	veal	and	pork	separately,	then	pound	vigorously	in
	a	mortar,	add	seasonings	and	yolks	one	at	a	time,	beating	and
	pounding	continually.	Cut	into	strips	as	long	as	may	be	and
	one-quarter	inch	square,	%	pound	of	fat	pork,	red	beef	tongue,
	or	ham,	and	lean	of	veal,	or	pork	tenderloin.
	Roast	Goose
	Singe,	remove	pin	feathers,	and	scrub	a	goose	in	hot	soap
	suds,	then	remove	the	insides	and	rinse	well	in	clear	cold	water.
	Wipe	dry	the	inside	and	out,	stuff,	truss,	sprinkle	with	salt	and
	pepper,	and	roast	in	a	hot	oven	for	two	hours.	For	the	first	hour
	of	roasting	the	breast	should	be	covered	with	buttered	paper.
	Baste	every	fifteen	minutes.	When	done	place	on	a	hot	platter
	and	remove	skewers	and	strings.	Garnish	with	browned	apples
	and	water-cress
	STUFFING	:	Chop	an	onion	fine,	blanch	and	drain,	fry	with
	a	little	butter,	mix	it	with	2	cups	well	seasoned	mashed	potatoes,
	1	cup	bread	crumbs,	adding	sage	if	liked.
	BROWNED	APPLES	:	Pare	6	small	sour	apples	and	brown
	in	butter	and	sugar,	1	tablespoon	of	each.	Stew	in	broth
	enough	to	barely	cover.	Remove	apples	as	soon	as	tender	;	boil
	the	broth	to	a	glaze	and	roll	the	apples	in	it.
	Roast	Duck
	To	really	enjoy	domestic	duck	they	should	be	kept	in	a	small
	pen	for	a	day	or	two	and	fed	on	barley	meal	or	cracked	wheat,
	with	plenty	of	clean	fresh	water	to	cleanse	them	before	they	are
	dressed.	As	a	general	rule	two	small	young	ducks	make	a	better
	dish	than	a	large	drake,	the	flesh	of	which	is	hard	and	dry	and
	best	adapted	for	a	stew,	salmi	or	braise.	Clean	and	truss	accord-
	ing	to	general	directions,	except	that	the	feet	are	generally
	scalded,	skinned	and	twisted	across	the	back,	while	the	pinions
	and	long	neck	are	entirely	removed.	Stuff	and	skewer	the	wings
	close	to	the	side	to	make	the	breast	as	plump	as	possible.	Roast
	from	thirty	to	forty-five	minutes,	basting	often	and	dredging	with
	Gold	Medal	flour	if	it	is	wished	to	have	a	frothy	appearance.
	Serve	with	a	good	brown	gravy	and	with	apple	sauce	in	a	side
	dish.
	Stewed	Duck,	(Irish)
	Singe,	draw,	and	cut	into	eight	pieces	each,	two	spring	ducks.
	Season	with	pepper	and	salt	and	fry	to	a	light	brown	on	both
	sides	in	butter.	Add	a	sliced	onion	and	4	ounces	raw,	lean	ham
	cut	in	dice.	As	soon	as	these	have	browned	a	little	dredge	with
	1%	ounces	of	Gold	Medal	flour	and	fry	again	till	the	flour	is
	brown,	then	add	IJ^	pints	beef	broth,	a	gill	of	port	wine,	a	bunch
	of	parsley	and	sweet	herbs	to	taste,	cover	closely	and	cook	three-
	quarters	of	an	hour.	Remove	the	herbs,	skim	off	all	the	fat	and
	serve	in	a	potato	border.
	Salmi	of	Ducks,	(English)
	Stew	the	giblets	of	one	or	more	ducks	in	veal	gravy	till	they
	are	tender,	seasoning	them	highly	with	cayenne,	shallots,	pepper
	and	salt.	Cut	the	roast	duck	into	large	dice	and	lay	in	the	stew-
	pan	with	the	gravy,	simmer	till	hot	through,	then	squeeze	a	bitter
	orange	into	the	gravy,	strain	it	over	the	pieces	of	duck	neatly
	arranged	on	bread	croutons	and	send	to	table	smoking	hot.
	Braised	Duck
	See	braised	fowl,	page	21,	using	green	peas	instead	of	other
	vegetables.	Season	with	salt	and	pepper	and	serve	with	the	peas
	under	the	duck	and	the	gravy	poured	over.
	Stuffed	or	Boned	Duck
	Bone	according	to	general	directions,	being	careful	not	to
	break	the	skin.	Fill	with	a	forcemeat	made	from	%	pound	veal,
	\	pound	suet,	parsley,	chives	and	plenty	of	mushrooms.	Add
	salt	and	pepper	to	taste	and	make	into	a	paste	with	2	well-beaten
	eggs	and	sufficient	water.	Fill	the	inside	ot	the	duck,	cook	in	a
	braising-pan	and	serve	with	stewed	chestnuts	prepared	with	the
	gravy	from	the	bones.
	Broiled	Squab
	The	birds	should	be	full	grown	but	not	yet	out	of	the	nest,
	or	not	more	than	a	day	or	two.	Singe,	draw,	split	down	the
	back.	Crack	the	large	bones,	flatten	with	a	heavy	cleaver.
	Season	with	salt	and	pepper	and	broil	slowly.	Serve	on	dry	toast
	with	hot	Maitre	d'	Hotel	Butter	poured	over.	Garnish	with
	watercress.
	Salmi	of	Duck,	(America)
	Three	small	wild	ducks,	(	teal,	widgeon	or	wood	duck)	roasted
	and	cut	in	even	pieces,	free	from	bones,	skin	and	gristle.	Break
	all	the	bones	and	put	them	with	other	trimmings	in	a	stew	pan
	with	2	glasses	sherry,	1	quart	Spanish	Sauce,	1	pint	beef	stock,	a
	sprig	of	thyme,	a	bay	leaf,	2	cloves,	6	peppercorns,	parsley	and
	1	onion	sliced.	Cover	closely	and	boil	gently	for	one	hour	;	strain
	and	reduce	to	a	smooth	consistency.	Dish	the	duck	on	a	large
	thick	slice	of	fried	bread,	add	the	juice	of	a	lemon	and	2	ounces
	butter	to	the	gravy	and	pour	it	over.
	Roast	Pigeons
	Prepare	exactly	according	to	the	directions	for	roast	chicken,
	but	unless	they	are	surely	young	and	fat	they	are	much	better	to
	be	steamed	for	thirty	to	forty	minutes	before	putting	them	into
	the	oven.	Use	a	generous	measure	of	butter	as	the	meat	is
	rather	dry.
	Pigeon	or	Game	Pasties
	Lincolnshire	and	Oxfordshire.	Bake	these	pasties	in	meat-
	pie	moulds	which	open	and	allow	the	form	to	be	taken	out.	Make
	a	crust	of	1	pound	of	Gold	Medal	flour,	J^	pound	butter,	J^	pint
	of	water,	the	yolks	of	2	eggs	and	a	teaspoon	of	salt.	Work	all
	this	into	a	firm	paste	and	line	the	buttered	mould,	reserving	part
	for	the	cover.	For	a	two	quart	pie	remove	the	large	bones
	from	four	pigeons,	season	the	inside	of	each	one	well	with	a	mix-
	ture	made	of	1	large	teaspoon	of	salt,	J	each	of	pepper,	clove
	and	mace.	Spread	on	each	a	layer	of	good	forcemeat	and	lay	in
	the	mould,	filling	in	with	more	forcemeat	and	bits	of	veal	and
	ham.	Wet	the	edges	and	pinch	together,	ornamenting	the	top
	with	a	cluster	of	pastry	leaves	placed	over	the	hole	made	in
	the	center	of	the	crust.	Put	in	a	moderate	oven,	after	brushing
	it	over	with	yolk	of	egg	and	bake	four	hours.	In	the	meantime
	boil	the	bones	and	trimmings	in	1	quart	of	water	till	reduced	to
	half	a	pint,	season	it	highly	and	pour	it	into	the	pie	through	the
	hole	in	the	top.	These	pies	are	eaten	cold,	and	often	truffles	or
	mushrooms	are	added.	Small	ones	are	made	with	one	pigeon
	and	forcemeat.	Game	of	any	sort	can	be	used,	enormous	pies
	being	often	served.
	E	have	always	claimed	the	creamy	white	loaf	made	from
	GOLD	MEDAL	FLOUR	to	be	the	most	delicious	and	at
	the	same	time	the	most	desirable	of	all	food	products.
	It	is	clean,	pure	and	of	a	delicate	texture,	most	inviting
	to	the	normal,	healthy	appetite.	Its	tissue-forming	constituents	and
	energy-yielding	portion	are	more	nearly	in	the	exact	proportions
	demanded	by	the	human	system	than	any	other	single	ration.
	22


UNDER	this	head	is	included	all	wild	animals	and	wild	fowl
	used	for	food.	In	cooking	either	apply	the	same	general
	rules	already	given	for	meats	and	poultry,	remembering	that
	all	white	meated	game	should	be	cooked	well	done	;	dark	meated
	game	rare,	and	both	must	be	sent	to	the	table	very	hot,	with	hot
	plates.	Wild	meat	contains	a	much	greater	percentage	of	phos-
	phates,	and	much	more	lean	than	fat,	while	the	lean	is	of	much
	greater	density	than	the	flesh	of	domesticated	animals.	It	follows
	that	they	are	a	strong	food	and	if	well	digested,	very	nutritious.
	When	game	is	to	be	kept	many	days	it	should	be	drawn,	the
	inside	rubbed	with	salt	and	pepper,	and	it	does	no	harm	to	put
	some	lumps	of	charcoal	in	the	cavity.	If	there	is	any	objection	to
	washing,	it	must	be	very	carefully	drawn	and	then	wiped	with	a
	damp	cloth	until	perfectly	clean.	Neither	salt	nor	pepper	should
	touch	the	outside	of	the	meat	until	it	is	cooked.
	Simplicity	is	the	highest	perfection	of	cooking,	especially	of
	game,	and	all	seasoning,	sauces	and	accompaniments	should	be
	subordinate	to	the	flavor	of	the	meat.
	Roast	Venison
	Roast	venison	is	best	to	be	thoroughly	larded,	using	half	a
	pound	of	pork	to	a	leg	or	saddle	weighing	eight	to	ten	pounds.
	Cut	the	flanks	from	a	saddle,	and	trim	the	haunch	to	good	shape.
	Roast	according	to	general	directions,	basting	at	the	end	of	the
	first	five	minutes	and	every	fifteen	minutes	after.	It	is	very	nice
	to	use	claret	instead	of	the	dripping	of	the	pan.	An	hour	and	a
	quarter	will	cook	it	very	rare	;	for	most	people	an	hour	and	three-
	quarters	will	be	none	too	much.	Make	a	good	gravy	from	the
	drippings	in	the	pan,	adding	stock	made	from	the	bits	trimmed
	away	before	roasting.	Currant	jelly	is	usually	served	with	it,	but
	those	who	have	once	tried	barberry	or	wild	plum	jelly	will	never
	be	contented	with	anything	else.
	Venison	Steaks
	Venison	steaks	are	prepared	and	served	like	beef	steak,	cut-
	ting	them	only	about	three-quarters	of	an	inch	thick.
	Slices	of	cold	rare	roast	venison	are	extremely	nice	when	re-
	heated	in	a	brown	or	curry	sauce.
	Deviled	Venison
	Cut	thick	slices	from	rare-roasted	venison,	make	slanting
	incisions	and-	fill	them	with	mixed	mustard	and	salad	oil.	Brush
	the	slices	with	melted	butter	and	dredge	them	with	Gold	Medal
	flour.	Broil	over	clear	coals	till	a	good	brown	and	serve	with
	butter.
	Fillet	of	Venison
	Have	as	many	small	steaks	as	there	are	to	be	covers.	Trim
	and	flatten	into	good	shape.	Lard	one	side	of	each	steak	with
	tiny	strips	of	pork	and	lay	them	in	an	earthen	dish	with	salt,	pep-
	per,	an	onion,	a	minced	carrot,	2	bay	leaves,	2	sprigs	thyme,
	%	gill	of	salad	oil,	a	gill	of	vinegar.	Let	them	steep	in	this	mix-
	ture	for	six	hours,	turning	often.	Twenty	minutes	before	serving
	drain	and	wipe	them.	Fry	them	to	a	handsome	brown	in	a	little
	very	hot	salt	pork	fat.	It	must	be	done	quickly	or	they	will	be-
	come	hard	and	tough.	Arrange	in	a	circle	on	a	hot	dish,	the
	larded	side	uppermost	alternately	with	heart-shaped	croutons	of
	puff	paste.	Serve	with	a	brown	gravy	made	from	the	marinate.
	Venison	Pasty
	Use	for	this	the	neck,	breast,	flank	and	other	portions	that
	are	not	suitable	for	roasting.	Wash	with	vinegar,	rub	with	sugar
	and	hang	in	a	cool	airy	place	as	long	as	possible.	Examine	every
	day	and	wipe	night	and	morning	with	a	dry	cloth.	When	it	is
	to	be	used	sponge	with	lukewarm	water	and	dry	with	a	cloth.
	Bone	it	and	cut	the	meat	free	from	skin	into	pieces	two	inches
	square.	Parboil	till	the	meat	begins	to	be	tender,	then	season
	well	and	lay	in	a	baking	dish	of	which	the	sides	have	been	lined
	with	good	pastry.	Arrange	the	pieces	of	fat	and	lean	together,
	adding	more	seasoning	if	needed	and	dot	well	with	bits	of	butter
	and	enough	stock	to	cover	the	bottom	of	the	dish	well.	Cover
	with	a	thick	crust	and	bake	till	the	crust	is	thoroughly	done.
	While	it	is	being	baked	put	all	the	bones	and	trimmings	in	a
	covered	stewpan	with	a	trip	of	mace,	pepper,	salt	and	cold	water
	to	cover	the	pieces.	Simmer	till	all	the	goodness	is	out	of	the
	bones	and	the	water	reduced	one-half.	Strain,	cool	and	remove
	the	fat.	When	the	pie	is	done	heat	up	the	gravy	with	lemon
	juice	and	enough	port	wine	to	flavor	well.	Put	a	funnel	through
	the	hole	in	the	crust	and	pour	the	gravy	in.	Good	either	hot	or
	cold.
	Antelope
	Antelope	meat	is	prepared	like	venison	and	is	hardly	distin-
	guished	from	it	except	by	its	strong	flavor.
	Bear
	The	haunch	and	saddle	of	a	young	bear	is	very	good	roasted,
	tasting	almost	like	pork	;	but	old	bear	meat	is	extremely	hard	and
	tough,	and	is	only	palatable	in	a	highly	seasoned	ragout.
	Rabbits	or	Hares
	Rabbits	or	hares	are	only	fi:	to	use	when	young	and	their	age
	may	be	known	by	their	hairs	and	paws,	which	should	be	soft,	the
	edges	of	the	hairs	smooth	and	the	paws	not	worn.	They	are	best
	in	the	fall	and	early	winter.	They	should	be	drawn	as	soon	as
	possible	after	killing,	but	should	not	be	skinned	until	ready	to	use.
	Roast	Hare
	Skin	and	wipe	the	hare,	stuff	and	sew	up	carefully.	Truss
	the	forelegs	back	and	the	hind	legs	forward,	and	put	in	baking
	pan	;	fasten	thin	slices	of	bacon	over	the	shoulders	and	back,	put
	into	a	quick	oven	and	bake	one	and	one-half	hour,	basting	every
	ten	minutes	with	%	cup	butter	in	J^	cup	of	boiling	water.	Turn	the
	hare	several	times	when	baking.	When	half	done	dredge	with
	Gold	Medal	flour	and	baste	once	more.	Remove	to	a	hot	platter
	and	garnish	with	slices	of	lemon	and	water-cress.
	STUFFING;	Make	a	moist	stuffing	as	for	chicken,	using
	the	water	in	which	the	giblets	were	boiled	and	working	in	the
	minced	giblet	meat.
	Broiled	Rabbit
	Skin,	singe	and	wipe	the	rabbit.	Prepare	for	the	broiler	like
	chicken	and	cook	over	charcoal	embers	till	done.	Season	with
	salt	and	pepper	just	before	it	is	finished	and	pour	over	melted
	butter	mixed	with	2	tablespoons	vinegar	and	1	of	made	mustard.
	Serve	with	Ravigote	sauce.
	Squirrels
	The	large	gray	and	fox	squirrels	are	the	best	for	eating	and
	may	be	prepared	cooked	in	any	way	suitable	for	rabbits.
	Squirrel	Pot-Pie.
	Prepare	squirrels	as	rabbits,	cut	in	pieces,	flour	and	fry	brown
	in	a	little	good	dripping,	and	place	in	a	stew	pan.	Add	1	quart
	boiling	water,	%	of	a	lemon	sliced	very	thin,	a	teaspoon	of	salt,	a
	small	glass	of	sherry	and	1	minced	onion	fried	brown	in	a	table-
	spoon	of	butter.	Cover	all	closely	and	stew	for	an	hour	Make
	a	delicate	biscuit	crust,	cut	in	rounds	and	lay	them	on	the	top	of
	the	squirrel,	let	them	boil,	covered	closely,	for	fifteen	minutes;
	pile	the	squirrel	in	the	center	of	a	hot	platter,	arrange	dumplings
	along	it.	Thicken	the	gravy	with	1	tablespoon	of	Gold	Medal
	flour	browned	in	1	tablespoon	of	butter	and	pour	gravy	over	meat.
	Ducks
	The	list	is	almost	endless,	but	they	will	all	bear
	substantially	the	same	treatment.	A	few	epicures
	may	like	(	or	think	they	like)	their	canvas-back	kept
	until	upon	the	point	of	falling	to	pieces	and	served
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.
	23


-^
	warmed	through.	But	the	majority	of	those	who	enjoy
	game	like	it	hung	and	cooked	upon	the	same	principles	that
	govern	poultry	and	other	meats.	Dark	meat	of	any	kind	should
	always	be	cooked	rare,	and	red	juice,	not	blood,	should	follow
	every	cut	with	the	knife.	The	best	authorities	agree	that	game
	birds	should	be	roasted	plain,	that	is,	without	stuffing,	but	there
	is	no	reason	why	any	of	the	forcemeats	given	for	poultry	should
	not	be	used	for	wild	duck,	grouse,	prairie	chickens,	etc.,	if	one
	prefers	them	so	cooked.	The	following	directions,	however,	will
	suppose	that	no	stuffing	is	to	be	used	except	when	specified.
	Canvas-back,	Red-head	and	Mallard
	Should	be	carefully	picked,	singed,	washed,	drawn	and	wiped
	with	a	wet	cloth,	trussed	with	the	neck	twisted	around	to	close
	the	opening	in	the	breast,	and	the	rump	turned	down	to	close	the
	opening	through	which	it	was	drawn.	Season	with	salt	and	roast
	rare	from	eighteen	to	twenty-five	minutes.	Place	them	on	a	hot
	dish	and	put	a	tablespoon	of	cold	water	inside	to	prevent	the
	coagulation	of	the	juice.	Serve	with	currant	or	plum	jelly.
	Red-head,	Teal	or	Widgeon	Broiled
	After	cleaning,	split	down	the	back	and	flatten	a	little	with	a
	heavy	cleaver.	Pare	off	the	neck,	pinions	and	ends	of	the	legs,
	baste	well	with	salad	oil	and	broil	rare	over	a	quick	fire.	Dish	on
	dry	toast.	Melt	2	tablespoons	of	Maitre	d'	Hotel	Butter	with	a
	little	brown	gravy,	pour	it	over	the	ducks	and	serve	with	any
	sharply	acid	jelly,	or	orange,	or	olive	sauce.
	Teal
	Teal	when	roasted	sometimes	has	a	plain,	dry	stuffing	as	for
	chicken.	Sometimes	it	is	filled	with	a	chopped	onion	and	celery
	stuffing.	Serve	with	slices	of	fried	hominy	and	water-cress	or	with
	green	grape	jelly.
	Grouse
	Pluck	with	care	not	to	tear	the	skin.	Draw	and	wipe,	but	do
	not	wash.	Cut	off	the	head	and	truss	like	fowls.	They	are	much
	improved	by	larding,	but	if	that	is	not	convenient	fasten	thin
	slices	of	salt	pork	all	over	the	breast	and	thighs.	Baste	every
	five	minutes.	About	ten	minutes	before	taking	up	lay	a	thick
	slice	of	toast	under	each	and	serve	on	this.	Fry	coarse	bread
	crumbs	to	a	handsome	brown	in	butter	and	strew	them	on	the
	platter	or	over	the	bird.	Serve	bread	sauce	or	brown	gravy.	The
	Scotch	fashion	is	to	put	3	tablespoons	of	butter	into	each	bird
	instead	of	larding	it.	Parboil	the	liver	and	pound	it	to	a	paste
	with	butter,	salt	and	cayenne	and	use	this	to	spread	on	the	toast
	on	which	the	birds	are	to	be	served.
	Fillets	of	Grouse
	If	the	birds	are	badly	shot	to	pieces	or	much	disfigured	in
	dressing,	it	is	sometimes	better	to	serve	them	filleted.	After	they
	have	been	removed	separate	the	large	from	the	small	fillet.	Season
	them	with	salt	and	pepper	and	dip	them	in	a	mixture	of	1	table-
	spoon	chopped	parsley,	1	tablespoon	lemon	juice	and	J^	cup
	melted	butter.	Let	the	butter	cool	on	them,	then	dip	in	a	beaten
	egg,	then	in	bread	crumbs	and	fry	in	deep	hot	fat.	Six	minutes
	is	enough	for	the	large,	four	minutes	for	the	small	fillets.	Drain
	on	brown	paper	while	arranging	a	mound	of	vegetables	a	la
	jardiniere	in	the	center	of	a	hot	dish.	Rest	the	fillets	against	the
	mound	and	serve	with	Bechamel	Sauce	poured	around.
	Smothered	Grouse
	Pick,	singe,	void	and	sponge	as	usual.	Split	in	halves	as	for
	broiling;	rub	well	with	salt	and	chili,	and	baste	with	salad	oil;
	brown	delicately	on	a	hot	spider,	then	cover	steam	tight	and	set
	back	to	let	it	cook	for	half	an	hour	or	more	in	its	own	steam.
	Add	1	cup	brown	stock	to	the	pan	in	which	they	were	browned	;
	let	it	simmer	to	a	demi-glaze	and	pour	over	the	birds.	Serve	with
	green	peas.
	Other	Game	Birds
	Partridge,	pheasant,	quail	and	prairie	chicken	may	all	be
	prepared	according	to	the	several	directions	for	grouse.
	Quail	d	la	Cendre
	Dress	as	many	quail	as	there	are	to	be	covers.	Dry	them
	and	put	the	livers	inside	again	with	a	little	salt	and	butter.	Wrap
	each	in	a	thin	bairde	of	salt	pork,	tucking	a	leaf	of	sage	under
	each	wing.	Wrap	again	in	well-buttered	thick	white	paper	and
	toast	half	an	hour	in	hot	wood	ashes	as	you	would	potatoes.
	Remove	the	paper	and	serve	with	a	sauce	bowl	of	gravy,	reduced
	with	sauterne.
	E	are	anxious	that	you	should	know	the	great	satisfaction
	and	saving	to	be	had	by	using	GOLD	MEDAL	FLOUR.
	In	order	that	there	may	be	no	question	that	the	next
	flour	ordered	for	your	home	is	GOLD	MEDAL,	will	you
	please	endeavor	to	impress	the	name	firmly	in	your	mind	by	saying
	out	loud,	five	times,	slowly	and	with	careful	emphasis,	thus
	"Washburn-Crosby's	GOLD	MEDAL	FLOUR,	GOLD	MEDAL	FLOUR
	GOLD	MEDAL	FLOUR,	GOLD	MEDAL	FLOUR,	GOLD	MEDAL	FLOUR.
	This	is	a	very	good	lesson	to	learn.	It	means	highest	quality
	in	baking	greatest	economy,	and	all	round	household	contentment.
	24


THIS	is	an	important	part	of	our	food	supply.	The	fresh	fish	is
	less	stimulating	and	nourishing	than	meat	but	is	considered
	more	easily	digested.	Fish	makes	an	agreeable	change	in	the
	usual	routine	of	a	roast,	broil,	fry	and	boil.	A	notable	advantage
	is	the	short	time	required	to	cook	fish,	another	is	the	great	variety
	of	kinds	through	the	long	list	of	fresh	and	salt	water,	red	or
	white	fleshed,	dry,	salt	or	fresh.	The	white	fleshed	fish	is	more
	easily	digested	than	the	red	fleshed.	Examples	are	whitefish,
	haddock,	cod,	flounder,	perch,	pickerel,	croppies,	etc.	Examples
	of	red	fleshed	fish	are	salmon,	shad,	lake	trout,	etc.	Very	large
	fish	are,	as	a	rule,	better	when	boiled	or	steamed;	medium	sized
	ones	should	be	baked	or	split	and	broiled,	and	small	ones	fried.
	Red	fleshed	fish	being	richer	in	fat	should	not	be	fried.
	A	fish	is	in	good	condition	when	the	eyes	are	bright,	the
	gills	a	bright	clear	red,	scales	shiny,	the	flesh	firm	and	free	from
	a	disagreeable	odor.
	TO	CLEAN	A	FISH	:	Remove	the	scales	by	scraping	with
	a	dull	knife	from	the	tail	toward	the	head.	Head	and	tail	may	be
	left	on	or	removed	according	to	the	manner	of	cooking.	Small
	fish	to	be	served	whole	have	the	entrails	removed	by	opening	under
	the	gills	and	pressing	out	their	contents	with	the	thumb	and	finger;
	example,	smelts.	Larger	fish	are	split	half	way	down	the	belly
	and	the	insides	scraped	and	washed	with	salt	and	water	after	it	is
	empty.	Wipe	the	fish	inside	and	out	with	a	cloth	wrung	out	of
	cold	salted	water,	then	wipe	with	a	dry	clean	cloth.
	TO	SKIN	A	FISH	:	First	remove	the	fins	along	the	back
	and	cut	off	a	narrow	strip	of	skin	the	entire	length	of	the	back.
	Loosen	the	skin	over	the	bony	part	of	the	gills	and	slowly	work
	toward	the	tail.	Do	the	same	on	the	other	side.
	TO	BONE	A	FISH	:	Clean	fish	and	remove	head	;	beginning
	at	the	tail,	run	sharp	knife	close	to	the	backbone,	cutting	the	meat
	away	on	one	side	and	working	toward	the	head.	Turn	and	repeat
	on	the	other	side.
	Boiled	Fish
	Clean	the	fish	according	to	the	directions,	wipe	carefully	and
	rub	with	salt.	Wrap	in	a	piece	of	cheesecloth	to	hold	the	fish
	together	and	to	prevent	the	scum	from	adhering	to	the	fish.
	Place	it	in	a	kettle	half	filled	with	boiling	water,	cook	slowly,
	allowing	fifteen	or	twenty	minutes	to	the	pound.	A	long	fish-
	kettle	with	a	rack	is	useful.	A	wire	basket	in	a	kettle	may	be
	substituted,	the	fish	coiled	about	in	the	basket.	The	water	in
	which	the	fish	cooks	should	have	salt	and	vinegar	or	lemon	juice
	added,	2	teaspoons	of	salt	and	1	of	vinegar	to	a	quart	of	water.
	The	salt	gives	flavor,	the	vinegar	or	lemon	juice	keeps	the	flesh
	white.	The	fish	is	cooked	when	flesh	is	firm	and	separates	easily
	from	the	bone.	Take	from	the	water	and	remove	cheesecloth.
	Garnish	with	parsley	and	slices	of	lemon.
	Steamed	Fish
	Clean	carefully	but	without	removing	head	or	fins,	rub	inside
	and	out	with	salt	and	pepper	and	lemon	juice,	laying	slices	of
	onion	inside	if	liked.	Lay	on	a	buttered	paper	and	steam	till	the
	flesh	falls	easily	from	the	bones.	Lay	on	a	folded	napkin,	garnish
	with	lemon	and	parsley	and	serve	with	a	Hollandaise	Sauce.
	Baked	Fish
	Clean,	wipe	and	dry	the	fish,	rub	with	salt	inside	and	out	;
	stuff	and	sew	;	cut	gashes	two	inches	apart	on	each	side	so	they
	will	alternate	and	skewer	into	the	shape	of	an	S	or	an	O.	Put
	the	fish	on	a	greased	baking	sheet	or	if	this	fish	sheet	is	not	at
	hand	place	strips	of	cotton	cloth	under	the	fish,	by	which	it	may
	be	lifted	from	the	pan.	Sprinkle	with	salt	and	pepper	and	place
	narrow	strips	of	pork	lardoons	in	the	gashes.	Place	in	a	hot	oven
	without	water;	baste	with	hot	water	and	butter	as	soon	as	it
	begins	to	brown	and	repeat	every	ten	minutes	afterwards.	For	a
	four	pound	fish	the	time	would	be	an	hour.	Remove	to	a	hot
	platter;	draw	out	the	string,	wipe	off	all	water	or	fat	which
	remains	from	the	fish,	remove	pieces	of	pork.	Garnish	the	head
	of	fish	with	parsley	or	water-cress.
	Stuffing	for	Baked	Fish
	No.	1
	1	cup	cracker	crumbs	1	teaspoon	chopped	parsley
	%	teaspoon	salt	1	teaspoon	capers
	^	teaspoon	pepper	1	teaspoon	chopped	pickles
	1	teaspoon	chopped	onions	3	tablespoons	melted	butter
	This	is	sufficient	for	a	fish	weighing	four	to	six	pounds.
	No.	2
	1	cup	bread	crumbs	1	teaspoon	chopped	parsley
	1	tablespoon	minced	onion	%	teaspoon	salt
	2	tablespoons	butter	%	teaspoon	pepper
	1	egg
	Soak	bread	in	cold	water,	when	soft	press	out	all	the	water	;
	fry	onion	in	butter,	add	the	bread,	parsley	and	seasoning.	Add
	the	beaten	egg	at	last.	No.	3
	%	cup	lean	veal	%	teaspoon	pepper
	%	Ib.	fat	bacon	1	teaspoon	onion
	%	cup	bread	crumbs	1	teaspoon	parsley
	%	teaspoon	salt
	Chop	the	meat	very	fine,	add	the	bread	crumbs	soaked	and
	pressed,	and	the	seasonings.
	Broiled	Fish
	Large	fish	should	be	split	through	the	back	to	broil,	head
	and	tail	are	usually	removed.	Salmon,	halibut	and	sword	fish	are
	cut	in	inch	slices	for	broiling.	Smelts	and	other	small	fish	are
	broiled	whole.	Clean	and	wipe	fish	as	dry	as	possible,	sprinkle
	with	salt	and	pepper,	place	in	a	well	greased	broiler.	Broil	the
	flesh	side	first	till	almost	done,	then	cook	on	the	skin	side	just
	long	enough	to	brown	well.	Small	fish	require	from	five	to	six
	minutes,	thick	ones	from	twenty	to	thirty	minutes.	To	remove
	from	the	broiler	loosen	one	side	from	the	wires	first,	turn	and
	loosen	on	the	other	side,	then	slip	from	broiler	to	hot	platter.
	Spread	with	butter	and	set	in	warming	oven	to	let	it	penetrate
	the	fish.
	To	broil	fish	in	a	gas	stove,	clean	and	dry	as	usual,	only	it	is
	better	to	remove	the	backbone.	Put	under	the	flames	an	iron	or
	granite	baking	dish	well	greased.	Place	the	fish	on	this,	skin
	down,	sprinkle	with	salt	and	pepper,	dot	with	butter
	and	dredge	with	Gold	Medal	flour.	When	nicely
	browned	reduce	heat	;	time	required,	from	twenty-five
	to	thirty	minutes.
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	25


Broiled	Halibut
	Wipe	with	cloth	wrung	out	of	cold	water;	season	the	slices
	with	salt	and	pepper,	roll	in	Gold	Medal	flour	or	corn	meal	and
	broil	for	twenty-five	minutes.	Serve	with	Maitre	d'	Hotel	Butter.
	Broiled	Scrod
	Scrod	is	a	young	cod,	may	weigh	from	two	and	one-half	to
	five	pounds,	the	best	weigh	four	or	five	pounds.	Clean	and	wipe
	as	usual,	cut	down	the	belly,	remove	backbone,	place	on	a	hot
	greased	broiler,	sprinkle	with	salt	and	pepper	and	cook	from
	twenty	to	twenty-five	minutes.	Remove	to	hot	platter	and	spread
	with	butter.
	Spanish	Mackerel
	Clean	and	wipe,	cut	down	the	belly,	remove	the	bone,	dry
	well,	season	with	salt	and	pepper;	brush	over	with	oil	and	broil
	slowly	twenty-five	or	thirty	minutes,	remove	to	hot	dish	and
	serve	with	melted	butter.
	Brook	Trout
	Dress,	clean	and	wipe	dry	;	score	a	little	across	the	back,	rub
	in	oil	or	butter	and	broil	slowly	five	to	six	minutes.	Serve	on	hot
	platter	with	Maitre	d'	Hotel	Sauce.
	Small	Fish	Baked
	Dress,	clean,	wipe	dry	and	rub	with	salt	and	pepper,	lay	in	a
	baking	dish	with	chopped	onion,	mushrooms	and	parsley.	Dot
	the	fish	with	butter	and	pour	in	enough	thin	broth	to	cover	the
	bottom	of	dish.	Add	the	juice	of	one-half	onion	and	bake	till
	the	flesh	parts	easily	from	the	bone.
	White	Fish,	Point	Shirley	Style
	Dress	and	clean	the	fish,	split	and	lay	open	with	the	meat
	side	up.	Season	with	salt	and	pepper	and	place	in	a	baking	pan
	on	a	bed	of	pork	chips.	Bake	from	twenty-five	to	thirty	minutes,
	brushing	it	over	once	or	twice	with	beaten	egg	while	cooking.
	Darne	of	Salmon
	1	onion	)	,	%	teaspoon	salt
	2	carrots	J	m	3	tablespoons	butter
	2	tablespoons	minced	parsley	1	pint	claret
	1	tablespoon	peppercorns	1	pint	thin	broth
	Darne	of	salmon	is	the	middle	cut,	there	are	but	two	and
	sometimes	three	from	a	large	fish.	Lay	in	a	stew-pan	on	a	bed
	of	vegetables,	dredge	with	the	salt	and	pour	over	this	the	claret
	and	broth.	Dot	with	the	butter	and	cover	with	buttered	paper.
	Bring	quickly	to	a	boil	and	simmer	very	gently	for	one	hour.
	Place	on	a	hot	platter,	remove	the	skin	and	serve	with	a	Hollan-
	daise	Sauce.
	Boiled	Cod	with	Oysters
	Dress	and	clean	fish	as	directed,	place	in	boiling	water	slightly
	salted,	add	a	few	white	cloves	and	peppers,	a	bit	of	lemon	peel.
	Cook	slowly,	allowing	fifteen	minutes	to	the	pound.	When	done
	arrange	neatly	on	a	folded	napkin,	garnish	with	parsley	and	serve
	with	oyster	sauce.
	SAUCE
	1	pint	oysters	2	tablespoons	Gold	Medal	flour
	%	cup	milk	\	teaspoon	salt
	2	tablespoons	butter	Few	grains	cayenne
	Few	grains	mace
	Drain	the	liquor	from	the	oysters	into	a	bowl,	wash	and	pick
	over	the	oysters,	strain	the	liquor	and	cook	oysters	until	the	gills
	begin	to	curl,	remove	the	oysters.	Melt	the	butter,	add	flour	and
	seasonings,	cook	together,	then	add	slowly	1	cup	of	the	oyster
	liquor	and	milk,	cook	together,	add	the	oysters	and	serve	in	a
	sauce	boat.
	Dropped	Fish	Balls
	1	cup	salt	cod	1	egg
	2	cups	diced	potatoes	1	teaspoon	butter
	Few	grains	pepper
	Wash	fish	in	cold	water	and	flake	in	fine	pieces.	Cook	fish
	and	potatoes	together	in	boiling	water	until	potatoes	are	done.
	Drain	and	mash,	add	butter,	pepper	and	beaten	egg.	Beat	all
	together	thoroughly.	Have	fat	in	frying	kettle	smoking	hot,	drop
	the	mixture	by	spoonfuls	into	fat,	fry	a	golden	brown.	Drain	on
	soft	paper.	It	is	best	to	first	dip	the	spoon	in	the	fat.	Serve
	with	Tomato	or	Bechamel	Sauce	and	garnish	with	parsley.
	Panned	Fish
	This	method	is	used	for	small	fish	or	fish	that
	can	be	cut	in	slices.	Have	the	fish	well	cleaned,
	seasoned	with	salt	and	pepper	and	dredged	with	a
	little	Gold	Medal	flour	or	rolled	in	corn	meal.	Have
	a	large	frying	pan	smoking	hot,	with	as	little	grease	as	will
	keep	the	fish	from	sticking.	Brown	the	fish	quickly	on	both	sides
	then	reduce	heat	and	cook	more	slowly	for	ten	or	twenty	minutes
	according	to	the	size	of	fish.
	Fried	Fish
	Clean	fish	and	wipe	as	dry	as	possible	;	sprinkle	with	salt	and
	pepper	;	dip	in	Gold	Medal	flour,	egg	and	crumbs	and	fry	in	deep
	fat.	(See	general	directions	for	frying.)	From	five	to	six	minutes
	is	sufficient	for	any	but	large	pieces.	Drain	perfectly	dry	on	paper
	and	serve	on	a	folded	napkin.	Fry	the	parsley	that	is	to	garnish
	the	dish,	taking	care	to	have	it	crisp	without	changing	its	color.
	Fried	Smelts
	Clean	smelts,	removing	entrails	through	the	gills,	leaving	on
	heads	and	tails,	wipe	dry,	sprinkle	with	salt	and	pepper,	dip	in
	Gold	Medal	flour,	egg	and	crumbs	and	fry	three	to	four	minutes
	in	deep	fat.	Arrange	on	a	hot	platter	and	garnish	with	parsley
	and	lemon.
	Smelts	may	be	baked	in	the	oven	or	pan-broiled.	Directions
	for	cleaning	and	seasoning	the	same	as	above.
	Fried	Fillet	of	Cod	or	Haddock
	Dress	and	clean	the	fish,	remove	the	skin	and	backbone,	cut
	flesh	in	square	pieces,	season	with	salt	and	pepper	and	roll	in	fine
	white	corn	meal.	Try	out	several	slices	of	salt	pork,	lay	the	fish
	in	the	hot	fat,	cook	brown	on	each	side,	drain	on	soft	paper	and
	serve	hot.	Serve	with	butter	and	garnish	with	slices	of	lemon
	Any	fish	having	firm	white	flesh	can	be	prepared	in	this	manner
	Halibut	Maitre	d'Hotel
	Cut	three	pounds	of	halibut	steak	into	three	inch	squares,
	wipe	with	a	wet	cloth	and	dry	thoroughly.	Dip	in	Gold	Medal	flour,
	egg	and	sifted	bread	crumbs,	fry	in	deep	fat	until	a	rich	brown,
	drain	on	soft	paper	and	serve	with	Maitre	d'	Hotel	Butter.
	Planked	Shad	or	Whitefish
	Shad	are	in	season	from	January	to	June.	Jack	shad	are
	usually	cheaper	than	roe	shad.	Clean	and	split	a	three	pound
	shad,	place	skin	side	down	on	heated	oak	plank	one	inch	thick,
	sprinkle	with	salt	and	pepper	and	brush	over	with	butter.	Bake
	twenty-five	to	thirty	minutes	in	a	hot	oven	or	in	a	gas	stove	under
	the	broiling	flame.	Garnish	with	parsley	and	lemon.
	Shad	Roe
	Shad	roe	may	be	baked,	broiled	or	fried.	To	broil,	wipe	with
	wet	cloth,	dry,	sprinkle	with	salt	and	pepper,	place	on	a	greased
	wire	broiler,	cook	for	five	minutes	on	each	side.	Serve	with	Maitre
	d'	Hotel	Butter.	The	roe	may	be	rolled	in	Gold	Medal	flour,	egg
	and	bread	crumbs	and	fried	in	deep	fat	or	in	a	pan	with	a	little	fat.
	Fish	au	Gratin
	3	Ibs.	fish	\	teaspoon	salt
	2	cups	White	Sauce	No.	1	%	teaspoon	pepper
	%	cup	cracker	crumbs	Few	grains	cayenne
	2	tablespoons	butter	%	teaspoon	celery	salt
	2	tablespoons	chopped	parsley
	The	fish	should	be	freed	from	skin	and	bone	and	broken	into
	little	flanks.	Melt	the	butter	and	combine	with	cracker	crumbs.
	Butter	a	baking	dish	and	place	alternate	layers	of	fish	and	cracker
	crumbs,	moisten	with	sauce	and	sprinkle	with	seasonings,	sprinkle
	buttered	crumbs	over	the	top	and	bake	in	a	quick	oven	for	ten	or
	fifteen	minutes.
	Frogs'	Legs
	The	green	marsh	frogs	furnish	the	best	hams,	as	they	are
	more	tender	and	have	less	of	the	strong,	muddy	flavor.	They	are
	generally	liked	fried.	Cut	off	the	feet	and	truss	them	by	inserting
	the	stump	along	the	shin	of	the	other	leg.	Wipe	well,	sprinkle
	with	salt	and	pepper,	roll	in	Gold	Medal	flour,	egg	and	fine	bread
	crumbs,	fry	a	light	brown	in	deep	hot	fat.	Serve	with	Tartare
	Sauce.	They	may	also	be	cooked	in	a	frying	pan	with	butter,
	allowing	2	tablespoons	of	butter	to	a	dozen	frogs'	legs.
	Frogs'	Legs	a	la	Mariniere
	3	dozen	legs	\	teaspoon	salt
	4	tablespoons	butter	1	cup	white	wine
	1	cup	chopped	mushrooms	1	cup	consomme
	4	shallots	Yolks	of	4	eggs
	1	tablespoon	Gold	Medal	flour	2	tablespoons	cream
	Saute	frogs'	legs,	mushrooms	and	shallots	in	butter.	As
	soon	as	well	colored	dredge	with	flour	and	seasonings,	add	wine
	and	consomme,	cover	and	simmer	for	ten	minutes.	Mix	the
	yolks	of	eggs	with	cream	and	stir	into	the	boiling	mixture.
	Remove	at	once	from	the	fire	and	serve.
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	It's	a	Pastry	Flour.
	26


	YSTERS	are	in	season	from	September	to	May.	Oysters
	are	nutritious	and	are	easily	digested,	especially	when	eaten
	raw.
	TO	.OPEN	OYSTERS	:	Insert	a	thin,	sharp	knife	between
	the	shells	near	the	back,	pushing	the	knife	forward	till	it	cuts	the
	muscle	which	holds	the	two	shells	together.
	TO	CLEAN	OYSTERS:	Place	the	oysters	in	a	strainer
	over	a	bowl.	Reserve	the	drained	liquor.	Pick	over	each	oyster
	carefully	for	bits	of	broken	shell	and	wash	in	cold	water,	allowing
	two	cups	to	each	quart.	The	oyster	liquor	should	always	be
	scalded	and	strained	before	using.	For	many	purposes	the	oysters
	should	be	scalded	before	using.	Place	one	pint	of	cleaned	oysters
	in	a	frying	basket	and	dip	it	for	one	minute	in	a	kettle	of	boiling
	water,	drain	and	dry	on	a	soft	cloth.
	Oysters	on	the	Half	Shell
	Keep	on	ice	till	serving	time.	Have	small	soup-plates	half
	full	of	fine	ice	and	lay	the	oysters	in	the	deep	half	of	the	shell
	on	the	plates	as	fast	as	opened.	Salt,	pepper	and	a	cut	lemon
	should	be	served	at	the	side,	and	a	true	oyster	lover	will	use	no
	other	sauce.	Small	oysters	are	preferred,	and	four	to	six	are
	enough	for	each	plate.
	On	a	Block	of	Ice
	Have	the	dealer	chip	in	a	ten	pound	block	of	perfectly	clear
	ice	a	cavity	large	enough	to	hold	as	many	oysters	as	are	to	be
	served.	Clean	and	drain	them	as	usual,	but	do	not	season,	as	it
	causes	the	juice	to	flow.	Fold	a	large	towel	and	cover	it	with	a
	napkin	to	lay	in	the	platter	;	prop	the	block	of	ice	carefully	with
	wads	of	cloth,	lest	it	should	tilt	in	melting.	Fill	the	platter	full
	of	parsley,	so	that	the	ice	should	seem	to	be	resting	on	green
	leaves	only,	and	garnish	the	edge	of	the	oysters	with	fine	small
	sprigs	of	parsley	and	celery	tips.
	Broiled	Oysters
	Take	the	largest	oysters,	clean,	scald,	drain,	dry	on	a	towel
	and	dip	one	by	one	into	softened	butter	till	well	coated	and	then
	in	seasoned	flour.	Lay	them	on	a	buttered	broiler.	Cook	over
	clear	coals	until	a	light	brown.	Serve	on	slices	of	buttered	thin
	toast.	If	done	by	a	gas	stove	lay	the	toast	under	the	broiler	to
	catch	the	drip.	Fine	cracker	crumbs	may	be	used	instead	of	flour.
	Oysters	that	have	been	breaded	for	frying	are	good	broiled.
	Broiled	Oysters,	No.	2
	Take	two	dozen	large	oysters,	cleaned,	drained	"and	dried	in
	a	soft	cloth.	Sprinkle	with	salt	and	pepper.	Melt	two	ounces
	butter	in	a	large	frying	pan,	lay	in	one	dozen,	as	soon	as	the	last
	one	is	in,	turn	the	first	one	and	when	all	have	been	turned	begin
	taking	out	;	laying	them	closely	on	a	large	buttered	oyster	broiler	;
	cook	to	a	light	brown	over	moderate	fire.	While	these	are	brown-	,
	ing	the	other	dozen	may	be	"set"	in	the	butter.	Have	six	rounds
	of	toast	on	a	hot	platter	;	put	four	oysters	on	each,	sprinkle	on
	the	butter	in	which	they	were	stiffened	and	serve	with	lemon	cut
	in	eighths.
	Spindled	Oysters
	2	doz.	large	oysters	6	slices	of	thin	toast
	2	ounces	bacon	6	steel	skewers
	Drain,	clean	and	dry	on	a	soft	towel	the	oysters;	cut	the
	bacon	in	very	thin	slices.	Fill	the	skewers	with	bacon	and	oysters
	alternately,	running	the	skewer	cross	grain	through	the	muscle	of
	the	oyster	and	stringing	bits	of	bacon	by	one	corner	so	that	each
	slice	may	overlay	an	oyster.	Do	not	crowd.	Place	the	skewers
	across	the	baking	pan	and	cook	over	gas	or	in	a	quick	oven	for
	five	minutes.	Do	not	take	the	oysters	from	the	spindle	but	lay
	each	one	on	a	slice	of	toast,	pouring	over	them	the	drip	from	the
	pan.
	Deviled	Oysters
	Drain,	clean	and	dry	on	a	soft	towel	six	large	oysters.	Mix
	to	a	smooth	paste	%	teaspoon	of	mustard,	?	teaspoon	of	pepper
	and	salt,	and	the	yolk	of	one	egg.	Mask	the	oysters	with	this,
	roll	them	in	fine	crumbs	and	broil	over	a	clear	fire.
	Griddled	Oysters
	Clean,	drain	and	dry	two	dozen	large	oysters,	sprinkle	with
	salt	and	pepper,	fry	in	a	hot	griddle,	allowing	2	tablespoons	of
	butter.	Brown	on	one	side,	then	turn	and	brown	on	the	other.
	Do	not	let	the	griddle	get	too	hot.	Serve	four	to	each	person,
	on	two	inch	square	of	rye	cake.
	Oysters	Roasted	in	the	Shell
	Wash	the	shells	clean	and	wipe	dry.	Place	in	a	baking-pan
	and	put	in	a	hot	oven	for	about	twenty	minutes.	Serve	on	hot
	dishes	the	moment	they	are	taken	from	the	oven.	Though	this
	is	not	an	elegant	dish,	many	people	enjoy	it,	as	the	first	and	best
	flavor	of	the	oyster	is	retained	in	this	manner	of	cooking.	The
	oysters	can,	instead,	be	opened	into	a	hot	dish	and	seasoned	with
	butter,	salt,	pepper,	and	lemon	juice.	They	should	be	served
	immediately.
	Roasted	Oysters	on	Toast
	18	large	oysters
	1	teaspoon	Gold	Medal	flour
	1	tablespoon	butter
	Drain	and	clean	the	oysters.
	cup	cream
	cup	oyster	liquor
	teaspoon	salt
	slices	of	toast
	Scald	and	strain	the	oyster
	liquor.	Scald	the	oysters	in	the	liquor.	For	the	sauce,	melt	the
	butter,	add	the	flour	and	seasonings	mixed,	stir	until	smooth,	add
	the	oyster	liquor	slowly	and	cook	until	smooth,	then	add	the
	cream	and	lastly	the	oysters.	Pour	over	the	toast	and	garnish
	with	slices	of	lemon.
	Oyster	Stew
	1	qt.	oysters	1	tablespoon	butter
	1	cup	oyster	liquor	1	tablespoon	rolled	crackers
	%	cup	water	%	teaspoon	salt
	3g	teaspoon	pepper
	Drain	and	clean	the	oysters,	scald	and	strain	the	liquor	;	add
	to	the	strained	liquor	the	water,	seasonings,	butter	and	cracker
	crumbs.	Let	it	come	to	a	boil,	add	the	oysters,	cook	them	till
	the	edges	curl.	Half	a	cup	of	scalded	cream	may	be	added	before
	serving.
	Fried	Oysters
	Drain,	clean	and	dry	the	oysters.	Sprinkle	lightly	with	salt
	and	pepper,	dip	in	Gold	Medal	flour,	egg	and	cracker	or	stale	bread
	crumbs,	and	fry	in	deep	fat.	Drain	on	brown	paper.	Serve	on	a
	hot,	folded	napkin,	garnish	with	parsley	and	lemon.	Fried	oysters
	should	be	served	immediately.	It	is	better	not	to	begin	frying
	until	they	are	wanted	than	to	delay	serving.
	White	Fricassee	of	Oysters
	1	pint	oysters	1	tablespoon	Gold	Medal	flour
	%	cup	oyster	liquor	1	egg
	Jg	cup	cream	Jg	teaspoon	salt
	2	tablespoons	butter	?g	saltspoon	pepper
	Drain,	clean	and	dry	the	oysters.	Put	1	tablespoon	of	butter
	into	a	frying	pan	and	when	hot	add	the	oysters,	cook	until	plump
	and	drain	again.	Scald	and	skim	the	oyster	liquor.	Melt	the
	butter,	add	flour	and	seasonings.	Cook	together.	Add	oyster
	liquor	and	cream	slowly,	cook	until	smooth.	Beat	1	egg	very
	light	and	pour	the	oyster	sauce	upon	it,	add	oysters
	and	return	to	the	fire	to	be	well	heated,	but	it	must
	not	boil.	Serve	in	crust	or	patty	shells	if	for	lunch
	or	dinner	;	for	breakfast	or	tea,	serve	on	toast.
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.
	27


Brown	Fricassee	of	Oysters
	1	pint	oysters	1	teaspoon	salt
	3	tablespoons	butter	Few	grains	cayenne
	2	tablespoons	Gold	Medal	flour	%	teaspoon	chopped	parsley
	Drain	and	clean	the	oysters,	scald	and	skim	the	oyster	liquor.
	Parboil	the	oysters	in	the	oyster	liquor.	Brown	the	butter,	add
	flour	and	stir	until	well	browned,	add	the	oyster	liquor	slowly,
	stirring	constantly;	add	the	seasonings	and	oysters.	Serve	on
	toast	or	in	patty	shells.
	Creamed	Oysters
	1	pint	oysters	1%	cup	white	sauce
	Drain	and	clean	the	oysters,	scald	and	strain	the	liquor	;	cook
	the	oysters	in	the	liquor	until	plump	and	the	edges	begin	to	curl,
	and	drain;	add	to	the	white	sauce.	Add	more	seasoning	if
	necessary.	Let	it	heat	to	the	boiling	point	and	serve	in	Swedish
	timbales	or	in	patty	shells.	It	is	nice	used	as	a	filling	for	short-
	cake,	croustad	or	on	toast.
	Oyster	Short-Cake
	Drain	and	clean	one	quart	of	oysters,	scald	and	strain	the
	liquor,	cook	the	oysters	in	the	liquor	until	plump	and	edges	curl.
	Cook	1	tablespoon	of	Gold	Medal	flour	with	3	tablespoons	of
	butter.	When	the	mixture	is	light	and	creamy	gradually	turn
	upon	it	the	boiling	liquor	and	season	with	salt	and	pepper.	After
	boiling	up	once	stir	in	3	tablespoons	of	cream,	also	the	oysters.
	Stir	over	the	fire	one-half	minute.	Serve	immediately.	Have
	Shortcake	No.	1	ready	to	fill.
	Scalloped	Oysters
	pint	oysters
	cup	grated	bread	crumbs
	cup	coarse	cracker	crumbs
	%	cup	butter
	1	cup	oyster	liquor
	1	teaspoon	salt
	?	teaspoon	pepper
	Drain	and	clean	the	oysters;	rub	a	pudding	dish	thickly	with
	cold	butter,	sprinkle	the	bottom	with	a	layer	of	bread	crumbs.
	Mix	the	rest	of	the	bread	and	cracker	crumbs	and	stir	in	the
	butter.	Arrange	the	oysters	and	bread	in	alternate	layers,	season
	each	with	pepper	and	salt.	Pour	over	the	oyster	liquor,	bake
	twenty-five	to	thirty	minutes	in	a	quick	oven.
	To	Pickle	Oysters
	200	large	oysters	4	teaspoons	salt
	1	cup	vinegar	6	teaspoons	whole	peppers
	1	cup	white	wine	%	teaspoon	mace
	Drain	and	clean	the	oysters,	scald	the	liquor.	Strain	and	add
	the	above	named	ingredients.	Let	boil	up	once,	and	pour,	while
	boiling	hot,	over	the	oysters.	After	these	have	stood	ten	minutes
	pour	off	the	liquor,	which,	as	well	as	the	oysters,	should	then	be
	allowed	to	get	cold.	Put	into	a	jar	and	cover	tight.	The	oysters
	will	keep	some	time.	Miss	Parloa.
	Clams
	There	is	really	no	special	season	for	these	most	nutritious
	fish,	but	custom	decrees	that	they	shall	be	served	only	during	the
	season	when	oysters	are	forbidden.	Most	of	the	methods	of	serv-
	ing	oysters	can	be	applied	with	slight	modifications	to	the	cooking
	of	clams.
	Select	one	dozen	large	Guilford	clams,	wash	thoroughly	and
	plunge	them	into	boiling	water	for	a	moment.	Drain	and	open
	them	and	use	the	round	plump	part	only.	Put	in	the	chafing-
	dish	or	frying	pan	a	pat	of	butter	and	when	quite	hot	add	a	dust
	of	Gold	Medal	flour	and	cayenne	to	suit	the	taste	;	simmer	the
	clams	till	they	are	slightly	cooked,	about	four	minutes,	and	pour
	in	1	gill	light	sherry.	Cover	and	simmer	five	minutes.	Serve
	on	hot	toast.
	Clam	Broth
	Twenty-five	clams	washed	and	drained.	Steam	till	the	shells
	open	easily	;	save	every	drop	of	juice	that	comes	with	opening	and
	add	enough	water	to	make	1	quart.	With	a	pair	of	scissors
	trim	off	the	soft	part	of	the	clam	and	reserve	to	serve	with	the
	broth	Chop	the	tough	portion	a	little	and	simmer	fifteen	minutes
	in	the	broth.	Strain	and	add	pepper	and	salt	if	needed	and	serve
	in	very	small	bouillon	cups.	Send	the	reserved	portion	to	the
	table	with	melted	butter	and	lemon	juice	poured	over	them.
	Scallops
	Scallops	are	bivalve	mollusks.	The	heavy	muscle
	which	holds	together	the	shell,	is	the	only	part	used
	as	food.	They	are	sold	by	measure	and	are	usually
	cooked	stewed	or	fried.	In	buying,	avoid	the	large
	ones	that	are	very	white,	choosing	instead	those	of	medium	size,
	and	natural	creamy-white	color.	Rinse	them	in	salt	water,	dry	in
	a	napkin.
	To	Fry:	dip	in	egg,	roll	in	bread	crumbs,	dust	with	salt	and
	pepper	and	fry	in	deep	fat.
	To	Stew:	make	a	pint	of	white	sauce,	add	the	scallops	and
	cook	ten	minutes	in	a	double	boiler.
	Scallop	Broth
	Wash	and	cut	in	small	pieces	J^	pint	of	scallops,	add	5^	pint
	each	of	milk	and	water,	a	teaspoon	of	butter,	salt	and	pepper	to
	taste.	Simmer	twenty	minutes,	strain	and	serve.
	Scallops	in	Shell
	1	pint	scallops
	2	tablespoons	butter
	1	tablespoon	Gold	Medal	flour
	Yolks	of	3	eggs
	1	cup	drained	liquor
	4	tablespoons	bread	crumbs
	1	slice	onion
	Jg	teaspoon	salt
	Few	grains	cayenne
	Drain	the	scallops,	toss	them	with	a	tablespoon	of	butter	in
	a	sauce-pan,	letting	them	brown	lightly	for	about	ten	minutes.
	Drain	from	the	butter	and	chop	fine.	Melt	1	tablespoon	of	butter,
	add	the	onion	minced	fine	and	brown	it	lightly,	add	the	flour,
	cook	together	and	stir	in	slowly	the	scallop	liquor.	Mix	the
	chopped	scallops	with	the	bread	crumbs	and	seasonings	and	add
	to	the	sauce.	Beat	the	yolks	lightly,	add	to	the	mixture	and	cook
	together	for	three	minutes.	Fill	the	shells,	sprinkle	fine	bread
	crumbs	over	the	top,	dot	with	bits	of	butter	and	brown	in	a	hot
	oven	for	ten	minutes.
	Lobster
	Lobster,	to	be	edible,	should	be	perfectly	fresh.	One	of	the
	tests	of	freshness	is	to	draw	back	the	tail,	if	it	springs	into	posi-
	tion	again	it	is	safe	to	think	the	fish	good.	The	time	of	boiling
	varies	with	the	size	of	the	lobster	and	in	different	localities.	In
	Boston,	Rockport	and	other	places	on	the	Massachusetts	coast,
	the	time	is	fifteen	or	twenty	minutes	for	large	lobsters	and
	ten	for	small.	The	usual	way	is	to	plunge	them	into	boiling
	water	enough	to	cover,	and	to	continue	boiling	them	until	they
	are	done.	There	are	very	few	modes	of	cooking	lobster	in	which
	it	should	be	more	than	thoroughly	heated,	as	much	cooking
	toughens	it	and	destroys	the	fine,	delicate	flavor	of	the	meat.
	Lobster	a	la	Newburg
	Yolks	of	4	eggs
	1	teaspoon	salt
	Few	grains	cayenne
	Few	grains	mace
	2	small	lobsters
	1	cup	cream
	4	tablespoons	butter
	2	tablespoons	brandy	and
	sherry
	Cut	the	lobster	meat	into	small	pieces,	cook	them	slowly	in
	butter	for	five	minutes,	add	the	seasonings,	brandy	and	sherry,
	and	simmer	five	minutes	longer.	Combine	the	cream	with	the
	beaten	yolks	and	pour	slowly	into	the	cooking	mixture.	Stir
	constantly	for	one	and	one-half	minutes.	Garnish	with	triangles
	of	puff	paste.
	Lobster	Souffle
	Ib.	lobster
	tablespoons	mayonnaise
	1	cup	aspic	jelly
	\	cup	Tomato	Sauce
	J^	teaspoon	Tarragon	vinegar
	Cut	the	lobster	into	small	pieces	;	put	bands	of	writing	paper,
	about	two	inches	high,	around	as	many	ramequin	cases	as	you
	wish	to	serve.	Beat	mayonnaise,	aspic	jelly,	and	Tomato	Sauce
	together	until	they	begin	to	look	white.	Stir	in	the	pieces	of
	lobster,	add	the	vinegar.	Fill	the	ramequin	cases	and	put	away
	to	stiffen	in	a	very	cold	place.	When	set,	take	off	the	papers
	carefully,	garnish	with	pounded	coral	or	browned	crumbs.
	Stewed	Lobster
	Take	the	meat	of	two	medium	lobsters	cut	in	dice,	season
	with	salt	as	needed,	Jg	saltspoon	cayenne,	and	Jg	lemon.	Make
	a	white	sauce,	add	another	tablespoon	butter	and	the	seasoned
	lobster	;	let	it	simmer	ten	minutes	and	serve	hot.
	Crabs
	Crabs	are	in	season	during	the	summer	months,	and	crabs,
	like	lobsters,	are	purchased	alive,	put	in	hot	water	and	boiled	in
	precisely	the	same	way.	Soft	shelled	crabs	are	nothing	more	than
	hard	shelled	crabs	shedding	their	shells.
	GOLD	MEDAL	FLOUR	It's	a	Pastry	Flour	It's	a	Cake	Flour.
	28


Soft	Shelled	Crabs
	Lift	each	point	of	the	back	shell	and	remove	the	spongy
	substance	found	beneath	it,	taking	care	to	scrape	and	cut	away
	every	bit.	Turn	the	crab	on	its	back	and	remove	the	semi-circular
	piece	of	dark,	soft	shell	called	the	"apron"	or	"flap"	and	more
	of	the	same	spongy	substance	lying	under	it.	Wash	in	cold
	water	and	dry	carefully	on	a	towel.	Season	with	salt	and	pepper,
	dip	in	egg	and	roll	in	crumbs.	Fry	about	three	minutes	in	very
	hot	fat,	putting	in	only	two	at	a	time,	as	they	should	be	ice-cold
	when	prepared.	Serve	with	Tartare	Sauce.
	Broiled	Crabs
	Prepare	as	above,	but	cook	in	a	double	broiler	over	clear,
	hot	coals	for	eight	to	ten	minutes.	Serve	with	melted	butter	and
	lemon	juice	poured	over.
	Deviled	Crabs
	1	doz.	crabs	1	teaspoon	salt
	\	cup	butter	Few	grains	cayenne
	?g	teaspoon	mustard	Bread	crumbs
	Put	the	meat	in	a	bowl	and	mix	with	it	an	equal	quantity	of
	fine	bread	crumbs.	Work	the	butter	to	a	light	cream,	add	season-
	ings	and	stir,	a	little	at	a	time,	the	mixed	crabs	and	crumbs.	Fill
	the	crab	shells	with	the	mixture,	sprinkle	buttered	bread	crumbs
	over	the	top,	brown	quickly	in	a	hot	oven.
	Shrimps
	Shrimps	are	caught	in	immense	quantities	along	the	seashore
	from	early	spring	till	late	autumn.	They	are	about	two	inches
	long,	covered	with	a	thin	shell	and	are	boiled	and	sent	to	market
	with	the	heads	removed.	They	are	used	in	salad	;	is	garnish	for
	boiled	fish;	they	are	creamed	and	served	in	patty	shells.	They
	may	be	prepared	by	any	of	the	formulas	already	given	for	lobsters
	or	crabs,	remembering	that	the	seasoning	should	be	less	heavy
	as	the	flavor	of	the	shrimp	is	more	delicate.	Canned	shrimp	should
	always	be	rinsed	in	lightly	salted	water	and	well	drained	and
	aired	before	they	are	used.	Before	using	remove	any	of	the	shell
	and	the	fine	black	thread	of	intestine	which	runs	the	length	of
	the	body.
	Crawfish
	Crawfish	are	inhabitants	of	fresh	water	streams.	They	have
	a	striking	resemblance	to	lobster	in	every	respect,	and	are	largely
	used	by	caterers	for	garnishes,	sauces,	salads,	etc.	Those	that
	come	from	Milwaukee	have	a	high	reputation	in	New	York	and
	other	markets.
	Crawfish	Bordelaise
	iJg	Ibs.	crawfish	meat	1	tablespoon	minced	carrot
	%	pint	Cream	Sauce	1	tablespoon	minced	onion
	1	tablespoon	butter	%	teaspoon	salt
	1	glass	red	wine	Few	grains	cayenne
	Few	grains	nutmeg
	Cook	the	carrot	and	onion	in	butter,	add	the	wine,	the	meat
	and	Cream	Sauce	with	seasonings,	boil	up	once	and	serve	hot.
	H	SAUCES
	THE	foundation	for	almost	all	of	the	common	sauces	is	what
	the	French	called	a	"roux."	This	is	butter	and	flour
	cooked	together	and	thinned	out	slowly	with	liquid,	milk	or
	water.	The	proportions	vary	according	to	the	sauce	needed.
	When	the	butter	and	flour	are	allowed	to	brown	it	is	called	a
	"brown	roux,"	used	for	soups,	stews	and	gravies.
	White	Sauce	No.	1
	2	tablespoons	butter	1	cup	milk
	\	tablespoon	Gold	Medal	flour	%	teaspoon	salt
	Few	grains	pepper
	Melt	the	butter,	add	the	flour	mixed	with	seasonings,	and	stir
	until	thoroughly	blended.	Pour	on	the	milk,	one-third	at	a	time,
	stirring	till	well	mixed,	and	cook	until	smooth.	Milk	may	be
	used	cold	or	scalded.
	White	Sauce	No.	2
	2	tablespoons	butter	1	cup	milk
	2	tablespoons	Gold	Medal	%	teaspoon	salt
	flour	Few	grains	pepper
	In	making,	follow	the	directions	given	for	White	Sauce	No.	1.
	White	Sauce	No.	3
	(For	Croquettes,	etc.	)
	2%	tablespoons	butter	1
	Cream	Sauce
	Proportions	and	method	for	making	are	the	same	as	in	the
	white	sauces	;	substitute	cream	for	milk.
	Veloute	Sauce
	2	tablespoons	butter	1	cup	white	stock
	2	tablespoons	Gold	Medal	Jg	teaspoon	salt
	flour	Few	grains	pepper
	In	making,	follow	directions	for	White	Sauce	No.	1.	A	half
	cup	of	mushroom	liquor	may	be	substituted	for	half	the	white
	stock	and	a	few	gratings	of	nutmeg	may	be	added.
	Bechamel	Sauce
	2	tablespoons	butter
	2	tablespoons	Gold	Medal
	flour
	%	cup	white	stock
	In	making,	follow	the	directions	given	in	White	Sauce	No.	1,
	with	the	exception	of	the	cream,	which	is	added	at	the	last.
	%	cup	cream
	%	teaspoon	salt
	Few	grains	pepper
	cup	milk
	%	teaspoon	salt
	Few	grains	pepper
	For	mak'ng,	follow	directions	given	for	White	Sauce	No.	1.
	Yellow	Bechamel
	To	the	above	rule	add	3	egg	yolks	slightly	beaten	and	mixed
	with	half	a	cup	of	cream	;	heat	in	a	double	boiler	until	thoroughly
	blended.
	Spanish	Sauce
	cup	Gold	Medal	flour
	Drawn	Butter	Sauce
	cup	butter	1	cup	boiling	water
	tablespoons	Gold	Medal	%	teaspoon	salt
	flour	%	teaspoon	pepper
	For	making,	follow	directions	given	for	White	Sauce	No.	1.
	4	tablespoons	butter	1
	3	tablespoons	Gold	Medal	flour	6
	2	tablespoons	chopped	onion	1
	Celery	/	1	tablespoon	chopped	2
	Carrot	^	fine	1
	bay	leaf
	peppers
	clove
	sprigs	parsley
	teaspoon	salt
	1J	cups	brown	stock
	Cook	vegetables	with	butter	until	brown,	add
	the	flour	mixed	with	seasonings,	combine	the	stock,
	one-third	at	a	time,	cook	together	five	minutes	and
	strain.
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.
	29


Brown	Sauce
	1%	tablespoons	butter	^	snce	onion
	2	"	tablespoons	Gold	Medal	flour	%	teaspoon	salt
	2	cups	stock	Few	grains	pepper
	Brown	the	onion	in	butter;	remove	onion	and	stir	butter
	until	well	browned.	Add	flour	mixed	with	seasonings	and	brown,
	then	add	stock	gradually.	Cook	until	smooth.
	Soubise	Sauce
	2	tablespoons	butter	%	cup	cream
	2	tablespoons	Gold	Medal	flour	1	cup	white	stock
	2	cups	sliced	onion	%	teaspoon	salt
	Few	grains	pepper
	Melt	butter,	add	flour	and	seasonings,	cook	until	smooth;
	add	stock,	one-third	at	a	time,	stirring	constantly,	cook	all
	together.	Cover	onions	with	boiling	water	and	cook	five	minutes	;
	drain	again,	cover	with	boiling	water	and	cook	until	tender.	Pass
	through	puree	strainer	and	add	with	cream	to	the	first	mixture.
	Tomato	Sauce	*
	2	tablespoons	butter	1	slice	onion
	23g	tablespoons	Gold	Medal	flour	2	cloves
	J^	cup	water	\	teaspoon	salt
	1	cup	strained	tomato	juice	%	teaspoon	pepper
	Boil	together	water,	tomato	and	onion;	brown	the	butter,
	add	the	flour	and	brown	together;	add	the	hot	liquid	gradually.
	Boil	three	minutes	and	strain.
	Curry	Sauce
	White	Sauce	No.	2	with	1	teaspoon	curry	mixed	with	Gold
	Medal	flour	and	seasonings.
	Maitre	d'Hotel	Butter
	%	cup	butter	2	teaspoons	finely	chopped
	Jg	teaspoon	salt	parsley
	%	teaspoon	pepper	1	tablespoon	lemon	juice
	Work	the	butter	until	creamy,	add	seasonings	and	parsley,
	then	the	lemon	juice	very	slowly.
	Caper	Sauce
	%	cup	butter	l?g	cups	mutton	broth
	3	tablespoons	Gold	Medal	flour	J^	teaspoon	salt
	Jg	cup	capers	F~ew	grains	cayenne
	Melt	butter,	add	flour	mixed	with	seasonings;	cook	smooth,
	add	broth	(one-third	at	a	time).	Cook	together,	stirring	con-
	stantly.	When	done,	add	the	capers	well	drained	from	their
	liquor.
	Sauce	Hollandaise
	%	cup	butter	%	cup	boiling	water
	Yolks	of	2	eggs	%	teaspoon	salt
	\	tablespoon	lemon	juice	Few	grains	cayenne
	Add	yolks	of	eggs,	lemon	juice	and	seasonings	to	one-third
	of	the	butter;	place	in	a	sauce-pan	over	boiling	water	and	stir
	constantly	till	butter	is	melted.	As	it	thickens	add	the	rest	of	the
	butter,	a	bit	at	a	time,	add	the	water	and	cook	one	minute.
	Sauce	Bordelaise
	1	cup	sauterne	2	inches	cooked	marrow
	1?^	cup	Spanish	Sauce	%	teaspoon	salt
	2	tablespoons	chopped	shallots	Few	grains	cayenne
	Boil	the	shallots	in	the	wine	until	reduced	one-half,	add	the
	Spanish	Sauce	and	cook	fifteen	minutes,	then	add	seasonings	and
	marrow	cut	in	round	slices	;	boil	up	once	and	serve.
	Sauce	Piquante
	1	cup	Spanish	Sauce	6	peppercorns
	2	tablespoons	butter	6	allspice	berries
	1	tablespoon	onion	%	blade	mace
	1	tablespoon	carrot	minced	fine	Gherkins	")
	Jg	cup	vinegar	Capers	I	2	tablespoons
	1	bay	leaf	Olives	|	chopped	fine
	1	clove	Parsley	J
	Cook	the	vegetables	in	the	butter,	add	the	vinegar,	spices,
	seasonings	and	Spanish	Sauce	;	simmer	twenty	minutes.	Before
	serving	add	the	gherkins,	capers,	olives	and	parsley.
	Sauce	Champagne
	1	cup	brown	stock	1	tablespoon	Gold	Medal	flour
	1	tablespoon	butter	1	cup	champagne
	Cook	butter	and	flour	together,	stir	in	slowly
	the	brown	stock,	cook	five	minutes;	remove	from
	the	fire	and	stir	in	the	champagne.
	Indian	Curry
	1	oz.	raw	lean	ham
	2	tablespoons	butter
	1	teaspoon	curry
	%	cup	cream
	2	egg	yolks
	1	pt.	Veloute	Sauce
	2	tablespoons	lemon	juice
	1	tablespoon	minced	onion
	1	sprig	thyme
	12	peppercorns
	Cook	the	onion,	ham,	thyme	and	peppers	with	the	butter
	until	well	reduced.	Rub	the	curry	into	the	Veloute	Sauce	and
	combine	with	the	butter	mixture,	boil	ten	minutes	and	strain.
	Dilute	the	egg	yolks	with	the	cream	and	combine	with	the	sauce.
	Cook	over	hot	water	until	it	begins	to	thicken,	then	add	the
	lemon	and	serve.
	Robert's	Sauce
	1	cup	Spanish	Sauce	^	onion	sliced
	1	teaspoon	mustard	1	tablespoon	butter
	4	tablespoons	white	wine	1	teaspoon	sugar
	vinegar
	Cook	the	onion	and	sugar	with	the	butter	until	a	golden
	color,	add	the	Spanish	Sauce	and	simmer	ten	minutes,	then	add
	the	mustard	rubbed	smooth	with	the	vinegar,	stir	till	it	comes	to
	a	boil,	strain	and	serve.
	Lobster
	1	small	lobster	^	teaspoon	cayenne
	4	tablespoons	butter	2	tablespoons	lemon	juice
	2	tablespoons	Gold	Medal	flour	1	pt.	boiling	water
	Cut	the	meat	into	dice,	pound	the	coral	with	1	tablespoon	of
	butter;	cook	together	the	flour	mixed	with	seasonings	and	the
	remainder	of	the	butter,	add	the	water	slowly	and	the	pounded
	coral,	and	simmer	five	minutes.	Strain	over	the	lobster	meat,
	boil	up	once	and	serve.
	I
	Cucumber
	Grate	2	good	sized	cucumbers	and	allow	all	the	water	to
	drain	away.	Add	%	teaspoon	salt,	a	dash	of	cayenne,	a	table-
	spoon	of	vinegar,	and	serve	at	once.	S.	T.	Rarer.	A
	Cucumber
	Peel	two	cucumbers,	cut	in	four	lengthwise	;	if	overgrown,
	trim	off	the	seeds,	cut	in	slices;	there	should	be	1	pint	of	this
	and	1	pint	sliced	onion	;	blanch,	salt	and	cayenne	to	taste;
	drain	and	simmer	till	tender	in	1	pint	good	gravy	and	pour	over
	broiled	steak	when	ready	to	serve;	or	pour	the	raw	vegetables
	over	a	pan-broiled	steak	as	soon	as	browned	and	simmered.
	Horse-Radish
	Four	tablespoons	of	freshly	grated	horse-radish,	?-	teaspoon
	salt,	J^	saltspoon	pepper,	J^	teaspoon	made	mustard,	%	teaspoon
	sugar,	1	tablespoon	vinegar,	mix	well	together.	Add	%	cup
	cream	whipped	very	stiff.
	Mint	Sauce
	%	teaspoon	salt
	6"	tablespoons	vinegar
	4	tablespoons	minced	mint
	leaves
	1	tablespoon	sugar
	Place	mint	in	small	covered	bowl	or	cup	and	cover	with
	sugar	;	let	it	stand	one	hour.	Add	salt	to	hot	vinegar	and	pour
	over	the	mint	;	let	this	infuse	for	ten	minutes	before	serving.
	Mustard
	2	teaspoons	mustard
	1	teaspoon	Gold	Medal	flour
	1	teaspoon	salt
	1	teaspoon	soft	butter
	1	teaspoon	sugar
	1	tablespoon	vinegar
	Jg	cup	boiling	water
	Mix	in	the	order	given,	in	a	granite	sauce-pan,	add	water	and
	cook	till	it	thickens	and	is	smooth.
	Meat	Glaze
	Is	excellent	for	giving	color	and	flavor	to	soups	and	adds	the
	finishing	touch	to	many	of	the	best	sauces.	Place	8	quarts	of
	well	flavored	consomme	over	a	brisk	fire	and	reduce	it	to	\	pint.
	Put	it	in	a	stone	jar,	cool	and	cover	it,	and	it	will	keep	in	the	ice-
	box	for	a	long	time.
	GOLD	MEDAL	FLOUR	It's	a	Cake	Flour	It's	a	Pastry	Flour.
	30


Bouquet
	Four	stalks	parsley,	1	stalk	celery,	1	bay	leaf,	2	cloves,
	\	blade	mace,	1	sprig	thyme.	Wrap	all	in	the	parsley	and	tie
	closely	at	each	end.	Dry	for	winter	use.
	Mirepoix
	Cook	2	ounces	of	fat,	butter,	dripping	or	chicken	oil,	2	small
	carrots,	1	onion,	1	sprig	of	thyme,	1	bay	leaf,	6	peppercorns,
	3	cloves	and	an	ounce	of	lean	ham	;	bits	of	the	outside	of	roast
	meat	may	be	added.	Chop	the	vegetables	and	cook	gently	for
	fifteen	minutes,	add	2	stalks	of	celery	and	%	parsley	root	;	simmer
	covered	for	ten	minutes	more,	add	pepper	and	spice	if	desired
	and	store	for	use.
	Ravigote	Sauce	(Cold)
	Add	1	tablespoon	each	of	finely	minced	parsley,	chives,
	chervil,	tarragon	and	shallot	to	1	pint	of	mayonnaise,	and	add	a
	little	spinach	green	if	not	colored	enough	with	the	herbs.
	Ravigote	Sauce	Hot
	1	cup	consomme	%	clove	of	garlic
	J^	teaspoon	vinegar	2	tarragon	leaves
	2	tablespoons	Gold	Medal	2	chervil	leaves
	flour	%	teaspoon	salt
	1	tablespoon	butter	2	teaspoon	pepper
	Cook	the	herbs,	chopped	fine,	with	the	vinegar	and	con-
	somme	for	ten	minutes	and	drain	through	a	cloth.	Melt	the
	butter,	add	the	flour,	mixed	with	seasonings,	cook	together,	add
	the	consomme,	a	little	at	a	time.	When	it	becomes	smooth	add
	the	chopped	herbs.
	Ravigote	Butter
	To	the	above	herbs	add	%	teaspoon	of	essence	ot	anchovy,
	an	ounce	of	fresh	butter	and	a	few	drops	of	spinach	green.	Rub
	through	a	fine	sieve	and	keep	in	a	cold	place	for	general	use.
	Horseradish	Butter
	Pound	in	a	mortar	1	teaspoon	of	grated	horseradish	with
	1	tablespoon	of	butter.	Season	with	%	saltspoon	of	red	pepper.
	Rub	through	a	fine	sieve	and	keep	in	a	cold	place.	When	this
	butter	is	added	to	other	sauces	it	should	not	boil.
	Bread	Sauce
	%	cup	stale	bread	crumbs	6	whole	peppers
	Jg	cup	cold	milk	J^	teaspoon	salt
	Jg	teaspoon	onion	juice	Jg	cup	cream
	Cook	milk	with	fine	bread	crumbs,	onion	and	whole	peppers.
	Let	simmer	for	five	minutes,	then	pour	in	the	cream,	cook	for	five
	minutes	longer,	add	seasonings,	remove	peppers,	and	serve	with
	brown	buttered	bread	crumbs	sprinkled	on	top.	To	be	served
	with	roast	partridge	or	grouse.
	Bohemian	Sauce
	1	cup	fresh	bread	crumbs
	J^	cup	beef	broth
	4	tablespoons	grated	horseradish
	4	tablespoons	butter
	%	teaspoon	salt
	Add	the	bread	crumbs	and	seasoning	to	the	beef	broth,	cook
	for	ten	minutes,	stirring	occasionally.	Rub	through	a	puree
	strainer.	Add	the	horseradish	and	butter,	a	little	at	a	time,	mix
	well	but	do	not	boil.	Serve	with	beef	steak	or	cold	boiled	beef
	or	roast	veal.
	Black	Butter
	Cook	%	cup	of	butter	in	the	frying	pan	until	it	becomes
	brown	;	add	6	parsley	leaves,	heat	again	for	one	minute,	then
	throw	in	%	teaspoon	of	vinegar.	Pour	it	into	a	sauce	bowl	and
	serve.
	Tartare	Sauce
	2	egg	yolks	Few	grains	cayenne
	j	cup	olive	oil	Capers	"j
	2	tablespoons	tarragon	vinegar	Pickles	I	%	tablespoon	each
	%	teaspoon	mustard	Olives	f	chopped
	J	teaspoon	salt	Parsley	}
	1	teaspoon	powdered	sugar	\	shallot	finely	chopped
	In	making	follow	the	directions	as	given	for	Mayonnaise,
	adding	the	pickles,	capers,	etc.,	before	serving.
	Vinaigrette
	1	tablespoon	vinegar	1	shallot
	4	tablespoons	olive	oil	2	sprigs	parsley
	%	teaspoon	pepper	2	chives
	Jg	teaspoon	salt	2	sprigs	chervil
	Chop	the	parsley,	shallots,	chives	and	chervil	;	place	in	a	bowl
	with	seasonings	and	vinegar,	stir	together,	then	add	the	oil	slowly.
	Mix	well	together	and	serve.
	Garnishing	Chipolata
	Make	ready	equal	quantities	of	carrots,	turnips,	chestnuts,
	mushrooms,	pieces	of	bacon	and	small	sausages,	as	many	as	are
	required	to	garnish	the	dish.	Roast	or	boil	and	peel	the	chestnuts	;
	fry	the	pieces	of	bacon	;	boil	separately	all	the	other	ingredients
	in	seasoned	broth.	When	they	are	ready,	drain	them	and	put
	into	a	sauce-pan	with	sufficient	Spanish	Sauce	to	cover,	add	a
	glass	of	sherry	and	it	is	ready	for	use.	It	is	better	prepared	the
	day	before	serving.
	Garnishing	a	la	Provengale,	No.	1
	cups	mushrooms	sliced
	cups	Spanish	Sauce
	cup	Tomato	Sauce
	small	onion	chopped
	1	clove	of	garlic
	2	sprigs	parsley
	1	tablespoon	butter	^
	Few	grains	cayenne
	1	teaspoon	lemon	juice
	Chop	onion	and	garlic	and	fry	in	butter.	Add	the	sliced
	mushrooms	and	fry	a	little	longer.	Add	the	Spanish	and	Tomato
	Sauce	and	simmer	for	five	minutes.	Add	the	red	pepper,	chopped
	parsley	and	lemon	juice,	and	serve.
	Garnishings	a	la	Proven^ale,	No.	2
	2	white	onions	%	tablespoon	grated	Parmesan
	1	tablespoon	butter	cheese
	Jg	cup	White	Sauce	No.	2	1	teaspoon	lemon	juice
	Few	grains	pepper	%	teaspoon	salt
	Peel	and	mince	fine	the	onions,	scald	with	boiling	water,
	drain	well	and	brown	lightly	with	the	butter	in	an	omelet	pan.
	Rub	the	spoon	with	a	freshly	cut	clove	of	garlic;	combine	the
	white	sauce,	onion,	lemon	juice,	seasonings	and	cheese,	stir	well
	until	it	comes	to	the	boil	and	set	away	to	cool.
	Bearnaise
	tablespoons	butter
	raw	egg	yolks
	shallots
	tablespoons	chervil	vinegar
	peppers
	%	teaspoon	salt
	Few	grates	nutmeg
	12	tarragon	leaves	chopped	fine
	1	teaspoon	meat	glaze
	Chop	the	shallots,	cook	in	vinegar	with	the	crushed	peppers	;
	reduce	until	nearly	dry,	then	cool.	Rub	into	it	the	egg	yolks,
	beating	sharply	;	then	work	into	it	gradually	the	butter,	seasonings,
	and	tarragon	leaves.	Cook	over	boiling	water,	beat	briskly	;	add
	the	meat	glaze,	drain	and	serve	at	once.
	Remolade
	2	hard	boiled	egg	yolks	%	teaspoon	white	pepper
	1	raw	egg	yolk	1	teaspoon	chopped	parsley
	1	teaspoon	mustard	3	tablespoons	tarragon	vinegar
	Jg	teaspoon	salt	1	cup	oil
	Rub	together	the	cooked	egg	yolks,	the	raw	egg	yolk,	season-
	ings	and	parsley	;	add	two	tablespoons	of	vinegar,	combine	the
	oil	slowly,	adding	more	vinegar	until	all	has	been	used.	Beat
	with	Dover	beater	until	very	light	and	thick.
	Sauce	a	la	Tortue
	cups	brown	consomme
	can	mushrooms
	can	tomatoes
	truffle
	cup	sherry
	Combine	the	consomme,
	1	bay	leaf
	2	tablespoons	butter
	2	tablespoons	Gold	Medal	flour
	J	teaspoon	salt
	Few	grains	red	pepper
	the	liquor	from	the	mushrooms,
	tomatoes	and	seasonings.	Cook	these	together	and	strain.
	Brown	the	butter,	add	the	flour	and	brown	together	;	add	liquid
	mixture	slowly,	then	the	mushrooms	and	truffles	cut	fine.	Cook
	together	for	five	minutes.	Add	sherry	and	serve.
	Apple	Sauce
	Wipe,	quarter	and	core	twelve	tart	cooking
	apples.	Steam	till	tender	and	sprinkle	with	four	table-
	spoons	sugar	and	a	little	salt.	Do	not	make	it	too
	sweet.	If	the	apples	are	not	much	sour	add	the	juice
	of	a	half	lemon.
	GOLD	MEDAL	FLOUR	It's	a	Biscuit	Flour	It's	a	Bread	Flour.
	31


Breakfast	Eggs
	Should	never	be	boiled.	A	thin	shell	of	the	white	is	made
	hard	and	indigestible,	while	the	bulk	of	the	egg	is	barely	warmed
	through.	The	following	is	a	better	way	:	Put	six	into	a	vessel
	that	will	hold	two	quarts,	Fill	with	boiling	water,	cover	closely
	and	set	on	the	stove	shelf	for	six	to	eight	minutes,	cook	very	soft	;
	ten	minutes	for	medium	;	forty	to	forty-five	minutes	for	hard
	boiled.	Crumple	a	napkin	in	a	hot	dish	and	serve	eggs	in	its	folds.
	Poached	Eggs
	For	this	the	eggs	should	be	new	laid	and	cold.	Pour	a	quart
	of	water,	1	teaspoon	salt,	and	1	teaspoon	vinegar	in	a	shallow
	pan,	arrange	in	it	as	many	muffin	rings	as	there	are	eggs	to	be
	cooked,	and	set	the	pan	where	the	water	will	bubble	at	one	side
	only.	Break	the	eggs	one	at	a	time	and	slide	them	into	the
	rings.	If	the	water	does	not	cover	them,	gently	pour	on	a	little
	more	boiling	water	till	it	does.	Cook	till	the	white	is	set	over
	the	yolks,	then	pour	off	most	of	the	water	;	with	a	cake	turner
	lift	each	egg	and	lay	on	a	slice	of	buttered	toast,	removing	the
	ring	after	it	is	in	place.	Poached	eggs	may	be	done	in	milk,
	stock	or	in	gravy	which	can	be	poured	over	the	toast	on	which
	they	are	served.	They	may	be	used	with	various	arrangements	of
	hashed	meat	or	cold	fish	reheated	in	white	sauce.	They	are	a
	favorite	accompaniment	to	ham	and	bacon,	and	are	used	as
	garnish	in	clear	soup,	and	with	Spanish	rice,	etc.
	G	riddled	Eggs
	Heat	the	griddle	almost	as	much	as	for	baking	cakes,	butter
	it	lightly	and	arrange	small	muffin	rings	on	it.	Drop	an	egg	in
	each	and	turn	as	soon	as	lightly	browned.	They	resemble	fried
	eggs,	but	are	far	more	delicate.
	Steamed	Eggs
	Cook	in	an	ordinary	steamer	for	five	minutes,	more	or	less,
	to	suit	the	taste	;	they	may	also	be	broken	into	buttered	cups	and
	steamed	with	any	of	the	variations	in	seasoning	found	under
	poached	eggs,	as	they	really	are.	When	different	members	of
	the	family	come	to	breakfast	at	different	times,	it	is	a	great	con-
	venience	to	be	able	to	prepare	all	the	portions	at	once,	and	cook
	and	serve	when	needed.	For	an	invalid,	beat	light,	season	and
	steam	only	till	well	warmed	through.
	Scrambled	Eggs
	For	six	persons	allow	6	eggs	and	1	tablespoon	milk,	%	tea-
	spoon	salt,	a	speck	of	pepper	and	%	teaspoon	butter	to	each	egg.
	Break	the	egg	into	a	bowl,	add	seasonings	and	milk,	give	two	or
	three	strong	strokes	with	a	fork.	Heat	butter	in	omelet	pan,	add
	egg	mixture	;	do	not	stir,	but	as	the	egg	cooks	scrape	gently	from
	bottom	of	the	dish,	drawing	the	cooked	mass	to	one	side.
	Remove	from	the	fire	before	it	is	quite	firm	through,	turn	into	a
	hot	dish	and	serve	quickly.	This	may	be	varied	by	using,	instead
	of	the	milk,	strained	tomato,	soup	stock,	or	gravy.
	Plain	Omelet
	4	eggs	3g	teaspoon	pepper
	\,	teaspoon	salt	4	tablespoons	milk	or	water
	1	teaspoon	butter
	Break	the	eggs	into	a	bowl,	add	seasonings.	Give	them
	twelve	vigorous	beats	with	the	fork	and	add	milk.	Melt	butter	in
	omelet	pan,	pour	in	the	egg,	shake	over	a	moderate	fire	until	they
	are	set.	Roll	and	turn	into	a	hot	dish.
	To	make	jelly,	parsley,	ham,	cheese	or	chicken	omelet,	spread
	the	seasoning	over	the	egg	just	before	rolling	it.
	TO	FOLD	AND	TURN	OMELET	:	Hold	an	omelet	pan	by
	the	handle	in	the	left	hand;	with	a	knife	make	two	inch	cuts
	opposite	each	other	at	right	angles	to	the	handle;	place	knife
	under	omelet	nearest	handle,	tip	pan	slowly	over	a	hot	platter,
	pass	knife	under	omelet	slowly	when	the	omelet	will	fold	out.
	Light	Omelet
	For	each	egg	allow	%	teaspoon	salt,	a	dust	of	pepper,
	1	tablespoon	of	liquid	(milk,	cream,	stock,	tomato,	etc.)	Break
	whites	and	yolks	separately,	beating	each	until	very	light.	Add
	liquid	and	seasoning	to	yolks,	fold	the	yolks	into	the	whites,
	stirring	as	little	as	possible.	Have	the	omelet	pan	hot,	melt	in	it
	1	teaspoon	of	butter,	turn	in	the	omelet	and	cook	over	a	slow
	fire	until	well	browned	on	the	bottom,	then	set	in	the	oven	until
	the	top	is	set.	Fold	carefully,	not	to	break	the	crust,	and	turn
	onto	a	hot	dish.	Serve	at	once.
	This	omelet	is	delicious	made	with	ham,	green	peas,	1	cup
	grated	or	chopped	sweet	corn	or	asparagus	tips.	The	latter
	should	be	well	cooked,	drained,	seasoned	and	spread	on	just
	before	folding	the	omelet	;	the	ham	may	be	folded	in	or	mixed
	through	the	whole	egg.	Oysters	should	be	parboiled	and
	drained	;	the	liquor	from	them	may	be	strained	and	used	instead
	of	milk	to	give	flavor	to	the	omelet.	Other	additions	may	be
	used	as	follows	:
	Three	tablespoons	of	fresh	mushrooms,	peeled,	chopped	and
	fried	lightly	in	just	enough	butter	to	keep	from	sticking.
	One	cup	stewed	kidney.	Serve	with	Tomato	Sauce,	adding
	to	it	the	extra	gravy	from	the	kidneys.
	Three	sardines,	skinned	and	boned,	broken	into	bits	and
	seasoned	lightly	with	cayenne	and	lemon	juice.
	One-half	cup	Lyonnaise	potato.
	Chicken	Liver	Omelet
	FOR	FILLING
	1	cup	minced	cooked	liver	1	tablespoon	chopped	mush-
	1	teaspoon	minced	onion	rooms
	J^	cup	Spanish	Sauce	J^	teaspoon	salt
	1	teaspoon	vinegar	Few	grains	cayenne
	FOR	OMELET
	4	eggs	Few	grains	cayenne
	*	teaspoon	salt	1	tablespoon	butter
	4	tablespoons	hot	water
	Cook	together	the	minced	liver	and	Spanish	Sauce	or	brown
	gravy,	add	the	vinegar,	mushrooms	and	seasonings.	Keep	warm
	while	preparing	the	omelet.	Make	the	omelet,	following	directions
	as	given	for	light	omelet.	Just	before	folding	spread	with	the	liver
	mixture.	Serve	with	Brown	Sauce	or	Tomato	Sauce.
	Sweet	Omelet
	Allow	1	teaspoon	powdered	sugar	to	each	egg;	omit	the
	pepper	and	proceed	as	for	light	omelet.	When	ready	to	fold	lay
	in	any	kind	of	jelly,	marmalade	or	fresh	fruit,	allowing	1	table-
	spoon	to	each	egg.	Fold	and	dust	with	sugar.	The	juice	or
	pulp	of	fruit	may	be	used	instead	of	milk	or	cream.	The	surface
	may	be	thickly	covered	with	sugar	and	scored	with	a	hot	poker.
	Spanish	Omelet
	6	eggs	1	small	onion	,
	%	teaspoon	salt	1	tomato	>	chopped	fine
	V	teaspoon	pepper	5	mushrooms	)
	4	ozs.	bacon
	Cut	the	bacon	in	thin	slices	and	then	into	half	inch	squares.
	Fry	gently	until	crisp	and	add	the	chopped	vegetables.	Cook	for
	fifteen	minutes.	Rub	the	spoon	with	a	clove	of	garlic.	Break
	the	eggs	into	a	bowl,	add	seasonings;	give	them	ji	dozen	strong
	strokes	and	turn	into	a	frying	pan	in	which	a	teaspoon	of	butter
	has	been	melted.	Bake	as	usual	until	nearly	set,
	spread	the	bacon	and	vegetables	quickly	over,	fold,
	set	it	in	the	oven	for	one	minute,	turn	it	upon	a	hot
	platter	and	serve	with	Tomato	Sauce.
	GOLD	MEDAL	FLOUR	It's	a	Bread	Flour	It's	a	Biscuit	Flour.


>	\	/	Rice	Omelet
	2	tablespoons	butter
	poon	salt	1	cup	cold	boiled	rice
	1	cup	milk
	/arm	the	milk	in	a	double	boiler,	add	the	rice	and	1	table-
	L	of	butter,	stir	and	beat	till	well	blended;	add	the	well-
	_*n	eggs	and	seasoning.	Melt	a	tablespoon	of	butter	in	omelet
	.	un,	when	hot	turn	into	it	the	rice	mixture	and	let	it	brown	one
	minute	;	put	in	the	oven	to	set,	fold	and	serve	as	usual.
	Fried	Eggs
	Fried	eggs	may	be	done	in	butter,	oil	or	any	sweet	fat;	the
	pan	should	hold	fat	enough	to	almost	cover	the	eggs,	the	eggs
	should	be	slipped	into	the	fat	singly	from	a	cup;	dip	the	hot	fat
	over	them;	do	not	let	the	fat	grow	hot	enough	to	"frizzle"	the
	whites.	Browned	butter	with	chopped	parsley	and	a	few	drops	of
	vinegar	may	be	served	poured	over	them	on	the	platter,	also	with
	poached	eggs	on	toast.
	Savory	Omelet
	1	doz.	eggs	\	lemon
	4	tablespoons	gravy	2	tablespoons	butter
	2	sprigs	parsley	1	teaspoon	salt
	4	chives	%	teaspoon	pepper
	Break	eggs	into	a	bowl,	add	seasonings	and	gravy.	Give	the
	mixture	a	half	dozen	strong	beats	with	a	fork	Have	the	butter
	in	the	omelet	pan	hot,	pour	the	egg	mixture	into	the	omelet	pan,
	sprinkle	the	minced	parsley	and	chives	over	it	and	cook	slowly
	till	the	bottom	is	browned;	fold	as	directed	and	turn	onto	a	hot
	platter.	Squeeze	the	juice	from	the	lemon	over	it	and	serve.
	Hard-Boiled	Eggs
	Cook	for	forty	minutes	below	the	boiling	point,	when	done
	plunge	into	cold	water	to	prevent	the	yolk	from	growing	dark.
	Roll	on	the	table	gently	till	the	shell	is	well	crushed	and	it	can	be
	peeled	off	without	marring	the	egg.
	Scalloped	Eggs
	6	hard	boiled	eggs	4	tablespoons	butter
	2	cups	White	Sauce	No.	2	1	teaspoon	salt
	J^	cup	cracker	crumbs	%	teaspoon	pepper
	1	teaspoon	chopped	parsley
	Mix	the	cracker	crumbs	in	the	melted	butter;	slice	the	eggs
	into	a	buttered	baking	pan,	add	seasonings	and	the	parsley	minced
	fine;	pour	the	white	sauce	over	the	eggs	and	sprinkle	the	top
	with	the	buttered	cracker	crumbs.	Cook	in	a	moderate	oven	for
	ten	minutes.	Use	1	cup	of	scalded	oysters	to	alternate	with	eggs,
	and	cover	with	white	sauce.
	White	stock	may	be	used	instead	of	milk	for	making	the
	sauce,	2	tablespoons	of	cheese	or	1	teaspoon	of	onion	juice	may
	be	substituted	for	parsley.
	Curried	Eggs
	6	hard	boiled	eggs	'..	teaspoon	salt
	1	cup	Curry	Sauce	%	teaspoon	pepper
	Cut	the	eggs	in	halves,	slice	enough	of	the	white	off	the	end
	of	each	to	make	them	stand	upright.	Sprinkle	with	salt	and
	pepper.	Serve	on	a	hot	platter	with	the	sauce	poured	around
	them.
	Eggs	Beauregard
	hard	boiled	eggs
	squares	of	buttered	toast
	]>	2	cup	White	Sauce	No.	2
	%	teaspoon	salt
	}$	teaspoon	pepper
	Separate	the	yolks	and	whites;	chop	the	whites	fine.	Lay	the
	toast	on	a	hot	platter,	cover	with	the	white	sauce,	sprinkle	with
	the	chopped	whites;	lastly,	press	the	yolks	through	a	ricer,	sprinkle
	lightly	over	the	chopped	whites.	Add	the	seasonings	before
	serving.
	Pickled	Eggs
	6	hard	boiled	eggs
	2	cups	vinegar
	1	small	cooked	beet
	24	whole	cloves
	1	stick	cinnamon
	%	bay	leaf
	%	teaspoon	salt
	J^	teaspoon	pepper
	J<	teaspoon	mustard
	Stick	four	cloves	into	each	egg;	mix	seasonings	and	moisten
	with	enough	cold	vinegar	to	pour;	heat	the	rest	of	the	vinegar	to	the
	boiling	point,	add	the	spice	and	slowly	the	mixed	seasonings,	boil
	for	a	minute.	Place	eggs	in	a	glass	jar,	pour	the	boiling	mixture
	over	them,	cover	closely.	They	will	be	ready	to	use	in	about	two
	weeks.
	These	are	nice	for	picnics	and	lunches,	or	as	a	garnish	for
	broiled	beef	steak.
	Stuffed	Eggs
	hard	boiled	eggs
	tablespoon	melted	butter
	teaspoon	salt
	l	tablespoons	minced	ham
	j	teaspoon	pepper
	{	teaspoon	mustard
	tablespoon	vinegar
	Cut	the	eggs	into	halves,	crosswise	or	lengthwise.	Rub	the
	yolks	to	a	paste	with	the	minced	meat	and	seasonings;	moisten
	with	melted	butter	and	vinegar,	form	into	'alls	the	size	of	the
	yolk	removed,	and	pack	into	the	space	from	wsich	they	were	taken.
	Put	over	the	other	half	and	press	together;	roll	each	in	a	piece	of
	paper	napkin,	twist	the	napkin	at	each	end.	A	tablespoon	of
	highly	seasoned	salad	dressing	may	be	substituted	for	the	butter.
	These	make	a	nice	picnic	dish.
	Shirred	Eggs
	6	eggs	1	tablespoon	butter
	3	tablespoons	cream	Salt	and	pepper
	Butter	a	pie	pan	or	shallow	baking	sheet.	Melt	the	butter,
	add	the	eggs,	one	at	a	time,	taking	care	not	to	break	the	yolks	;
	pour	over	this	cream,	dust	with	salt	and	pepper	and	bake	in	a
	moderate	oven	for	ten	minutes	or	until	the	white	is	set.	Muffin
	rings	may	be	buttered	and	placed	on	a	buttered	pan	or	baking
	sheet	and	the	eggs	dropped	into	the	rings	and	baked	as	directed.
	Ox-Eyes
	6	eggs	6	inch-thick	slices	of	bread
	6	tablespoons	cream	4	tablespoons	butter
	With	a	three	inch	cutter,	cut	bread	into	rounds.	Cut	a	small
	ring	one	and	one-half	inch	in	diameter	and	take	out	enough
	crumb	to	replace	with	egg;	brush	with	melted	butter	and	brown
	in	quick	oven.	Moisten	each	with	1	tablespoon	of	cream	;	break
	a	fresh	egg	into	each,	season	with	salt	and	pepper	and	cook	in
	moderate	oven	until	white	is	set.
	RACTICALLY	every	grocer	in	the	United	States	carries
	Washburn-Crosby's	GOLD	MEDAL	FLOUR	in	stock.
	However,	if	by	any	chance	your	dealer	should	be	out	of
	GOLD	MEDAL,	we	will	consider	it	a	favor	if	you	will	write
	to	us	giving	his	name	and	address.	GOLD	MEDAL	FLOUR	not	only
	helps	the	housewife	in	her	baking,	but	also	adds	class	and	character
	to	the	grocer	who	sells	it.
	34


Fritter	Batter,	No.	1
	1	egg	1	cup	Gold	Medal	flour
	1	cup	milk	J^	teaspoon	salt
	Mix	the	dry	ingredients,	add	the	milk	gradually	and	eggs
	well	beaten.	When	used	for	a	sweet	dish	add	a	teaspoon	of	sugar.
	Fritter	Batter,	No.	2
	1	cup	Gold	Medal	flour	%	cup	milk
	*.,	teaspoon	salt	2	eggs
	1	teaspoon	baking	powder	1	tablespoon	salad	oil
	Mix	the	dry	ingredients,	add	the	milk	slowly,	then	the	olive
	oil	and	lastly	the	egg	beaten	till	stiff.
	Batter	for	Timbales
	\	cup	Gold	Medal	flour
	'..	teaspoon	salt
	J	cup	milk
	1	tablespoon	olive	oil
	1	egg
	Mix	the	flour	and	salt,	add	milk	gradually,	the	beaten	egg,
	and	lastly	the	olive	oil.	Beat	batter	five	minutes.
	Bell	Fritters
	2	cups	Gold	Medal	flour
	1	teaspoon	salt
	2	cups	water
	3	tablespoons	butter
	4	eggs
	Heat	water,	salt	and	butter	to	the	boiling	point	;	when	boiling
	stir	in	the	flour,	all	at	once,	and	stir	briskly.	When	the	mixture
	leaves	the	sides	of	pan	remove	from	the	fire	and	add	1	unbeaten
	egg,	beat,	add	another	and	beat,	and	so	on	until	you	have	used
	the	four.	Set	aside	to	cool.	Drop	by	spoonfuls	into	boiling	fat
	Chicken	Fritters
	1	cup	chicken	stock	J^	teaspoon	salt
	3	tablespoons	Gold	Medal	flour	%	teaspoon	celery	salt
	1	tablespoon	butter	%	cup	cold	minced	chicken
	Melt	the	butter,	add	the	flour	and	salt,	cook	together.	Add
	gradually	the	chicken	stock	and	cook	until	smooth	and	thick.
	Pour	half	the	sauce	onto	a	small	platter	and	spread	the	chicken
	evenly	over	the	top,	then	cover	with	the	remainder	of	the	sauce.
	Cool	on	ice	and	cut	into	inch	by	two	inch	pieces.	Dip	them	in
	Fritter	Batter	No.	2,	fry	in	deep,	hot	fat	until	light	brown,	drain
	on	soft	paper	and	serve	hot.
	Oyster	Fritters
	Pick	over	and	parboil	the	oysters	;	drain	them	well	and	use
	their	liquor	in	place	of	milk	to	make	the	Batter	No.	2,	adding
	more	salt	and	pepper	if	needed.
	Vegetable	Fritters
	Vegetables	of	any	kind	should	be	thoroughly	cooked,	drained
	and	either	chopped	fine	or	cut	in	pieces	convenient	for	serving
	before	being	added	to	the	batter,	using	No.	1	or	No.	2.
	Banana	Fritters
	3	bananas	%	teaspoon	salt
	1	cup	Gold	Medal	flour	l	g	cup	milk
	\\	teaspoons	baking	powder	1	teaspoon	lemon	juice
	2	tablespoons	sugar	1	egg
	Mash	the	bananas	fine,	mix	the	flour	and	seasonings,	combine
	with	the	bananas,	alternating	with	milk;	add	lemon	juice	and
	lastly	the	egg	beaten	light.	Drop	by	spoonfuls	into	deep	fat	and
	fry.	Drain	on	paper	and	sprinkle	with	powdered	sugar.
	Pineapple	Fritters
	Cut	in	thin,	small	sections,	sprinkle	with	sugar	and	let	lie
	for	an	hour	or	two,	then	drain	as	dry	as	possible.	Roll	each
	piece	in	sifted	bread	crumbs	before	dipping	in	Batter	No.	1.	Fry
	in	deep	fat.	Drain	on	soft	paper,	sift	powdered	sugar	over	and
	serve	with	pineapple	sauce.
	SAUCE:	Make	a	heavy	syrup	with	1	cup	sugar	and	\	cup
	water,	boiling	it	till	it	will	spin.	Then	strain	and	add	whatever
	juice	has	drained	from	the	cut	pineapple	(syrup,	if	canned	pine	is
	used)	and	enough	white	wine	to	make	1	pint	in	all.	Do	not	boil
	after	adding	the	wine.	Finish	with	a	teaspoon	of	Santa	Cruz,
	Old	Jamaica,	or	Curagao.
	Apple	Fritters
	Take	soft,	tart	apples,	peel	and	remove	the	pips;	cut	in	round,
	thin	slices	;	plunge	them	in	a	mixture	of	brandy,	lemon	juice	and
	sugar	until	they	have	acquired	the	taste;	drain	and	dust	them
	with	Gold	Medal	flour.	Pour	in	the	chafing-dish	3	tablespoons	of
	butter	;	when	very	hot	fry	the	slices	on	both	sides,	sprinkle	pow-
	dered	sugar	and	cinnamon,	and	serve	very	hot.
	N	ordering	flour,	failure	to	mention	"GOLD	MEDAL	FLOUR"
	often	causes	an	actual	loss	in	dollars	and	cents	and	surely
	makes	the	task	of	the	home	cook	more	difficult.	Next	time
	you	order,	may	we	ask	that	you	be	careful	to	say	"Send
	me	a	sack	of	Washburn-Crosby's	GOLD	MEDAL	FLOUR".	This
	means	a	great	deal	to	all	those	in	your	home	who	eat	bread,	biscuits,
	rolls,	cake	and	pastry.	From	the	buying	of	the	wheat	to	the	packing
	of	the	flour,	we	plan	good	baking	better	baking	than	can	be	made
	from	other	flour.
	35


FRENCH	conventional	term	for	hot	side	dishes	which	accom-
	pany	or	follow	the	soup	and	releves.-/.	L.	W.	Thudichum.
	Almost	all	entrees	are	served	with	an	appropriate	sauce
	and	crisp	bread.	Patties	should	be	served	alone,	timbales	usually
	with	cream	sauce	and	peas,	mushrooms	or	truffles.	Croquettes
	are	usually	served	with	peas.
	FORCEMEAT
	Is	used	so	extensively	in	the	making	of	garnishes	and	entrees
	that	a	cook	should	understand	the	principles	of	its	preparation
	thoroughly.	The	finest	kinds	of	forcemeat	consist	of	raw	meat	or
	fish,	a	panada,	either	butter,	suet	or	veal	udder,	eggs	and	season-
	ing.	To	prepare	the	meat	or	fish,	take	only	clear	muscle,	chop
	it	fine	and	pound	it	to	a	paste.	Then	force	it	through	a	wire
	puree	sieve	with	a	wooden	vegetable	masher.	Panada	is	bread	and
	cream	or	milk	or	stock,	in	the	proportion	of	half	as	much	bread
	as	liquid,	cooked	until	a	smooth	paste	is	formed.	If	beef	suet	is
	used	it	must	be	freed	from	strings,	chopped	fine,	and	pounded
	with	the	bread.	It	is	often	rubbed	through	the	puree	sieve.	This
	is	not	as	delicate	as	butter	or	calf's	udder	and	is	not	so	often	used,
	but	is	somewhat	cheaper.	To	prepare	calf's	udder,	tie	it	in	a
	piece	of	netting	and	boil	it	in	the	stock	pot	for	one	hour	;	cool,
	chop	and	pound,	and	rub	through	a	puree	sieve	;	then	pound	again
	in	a	mortar	with	the	other	ingredients	to	make	sure	that	it	is
	perfectly	blended.	Always	try	the	mixture	after	it	is	finished.
	To	do	this	drop	a	small	ball	of	it	into	a	saucepan	of	boiling	water
	and	set	back	where	it	will	not	boil,	and	cook	for	about	ten	min-
	utes	If	it	cuts	smooth	and	fine	all	through	and	is	tender,	it	is
	all	right	;	if	it	should	be	tough	add	2	tablespoons	cream,	or	better
	still,	of	Veloute	Sauce,	to	each	cup	of	forcemeat.	If,	on	the	con-
	trary,	the	forcemeat	ball	is	too	soft	and	shrinks	when	cut	add
	1	well-beaten	egg	to	every	pint	of	the	forcemeat.	The	greatest
	care	must	be	used	in	cooking.	If	the	water	with	which	the	article
	is	surrounded	is	kept	at	the	boiling	point	or	a	little	below	it,	the
	forcemeat	will	be	smooth,	fine	grained	and	delicate.	Whenever
	it	is	spongy	and	tough,	be	sure	that	the	water	has	been	allowed
	to	get	too	hot.	*
	Forcemeats	are	used	for	quenelles,	boudins,	border	moulds,
	balls	to	serve	in	soup,	raised	pies,	timbales,	etc.	Condensed	from
	"Kitchen	Companion,"	by	Miss	Parloa.
	Chicken	Forcemeat,	(White}
	1	cup	meat	3	tablespoons	butter
	1	cup	cream	^	tablespoon	salt
	J^	cup	fine	stale	bread	crumbs	^	blade	of	mace
	3	egg	whites	1	6	teaspoon	pepper
	Prepare	the	meat	according	to	general	directions,	by	chopping,
	pounding	and	rubbing	through	a	sieve.	Boil	the	bread,	mace	and
	cream	together	until	they	are	cooked	to	a	smooth	paste,	about
	ten	minutes	;	then	take	from	the	fire,	add	the	butter,	then	the
	meat	and	seasoning.	Beat	whites	of	eggs	well	and	add	the	last
	thing.	Test	to	make	the	texture	right	and	set	away	to	keep	cool
	until	wanted.
	Came	and	veal	forcemeat	are	prepared	in	the	same	way.
	Oyster	Forcemeat
	Liver	Forcemeat
	3	cups	goose	liver
	1	cup	bread	crumbs
	2	cups	chicken	stock
	1	teaspoon	salt
	%	teaspoon	pepper
	Blade	of	mace
	1	cup	butter
	3	eggs
	Let	the	liver	stand	in	hot	water	fifteen	minutes,	drain,	and
	cook	slowly	in	salted	water	for	twenty-five	minutes,	pound	and
	rub	through	a	sieve;	cook	the	bread	in	the	chicken
	stock,	add	seasonings,	combine	with	liver,	butter	and
	eggs	well	beaten,	mix	well	together.	Chicken,	turkey,
	or	veal	liver	can	be	substituted.
	1	doz.	large	oysters
	2	cups	bread	crumbs
	3	tablespoons	butter
	1	teaspoon	salt
	?s	teaspoon	pepper
	1	teaspoon	minced	parsley
	A	grate	of	nutmeg
	1	tablespoon	lemon	juice
	3	tablespoons	oyster	juice
	2	raw	egg	yolks
	Drain	and	wash	the	oysters,	scald	and	strain	the	oyster	liquor	;
	chop	the	oysters	very	fine	;	combine	the	other	ingredients,	pound
	to	a	smooth	paste	and	rub	through	a	sieve.
	Chicken	Quenelles
	1	chicken,breast	1	egg
	*2	calf's	brains	1	teaspoon	salt
	%	cup	cream	%	teaspoon	lemon	juice
	2	tablespoons	bread	crumbs	Grate	of	nutmeg
	2	tablespoons	butter	Few	grains	pepper
	Clean	the	brains,	tie	in	a	piece	of	cheese	cloth	and	cook
	slowly	for	half	an	hour	in	well	seasoned	stock.	Cool	and	pound
	smooth,	add	to	th	2	chicken	meat,	also	chopped	?^d	pounded,	and	rub
	both	through	a	sieve.	Cook	the	bread	and	e?eam	together	until
	a	smooth	panada;	add	the	meat	and	seasonings	and,	lastly,	the
	egg,	and	set	away	to	cool.	When	ready	to	use	dip	two	teaspoons
	in	hot	water,	fill	one	spoon	with	the	mixture	and	slip	from	one	to
	the	other	until	it	is	smooth	and	shaped	like	the	bowl	of	the
	spoon;	slide	on	a	buttered	pan.	When	all	are	formed,	cover
	with	boiling	stock	and	let	cook	below	the	boiling	point	for	ten
	minutes,	keeping	the	dish	covered	with	buttered	paper.
	Quenelles	of	Grouse
	1	cup	meat	minced	fine
	\	cup	bread	crumbs
	j	teaspoon	chopped	parsley
	?-	an	anchovy
	2	tablespoons	butter
	egg
	teaspoon	salt
	teaspoon	pepper
	clove	garlic
	teaspoon	lemon	juice
	Bone	the	anchovy	and	chop	and	pound	with	meat	and	bread
	crumbs.	Add	the	other	ingredients	and	mix	all	together	carefully,
	cool	and	shape	in	balls	the	size	of	a	small	egg.	These	may	be
	poached	and	served	with	a	Bechamel	Sauce	or	fried	and	served
	with	any	good	Brown	or	Mushroom	Sauce.
	Lobster	Quenelles
	1	lobster
	2	tablespoons	bread	crumbs
	6	tablespoons	butter
	J	teaspoon	salt
	%	teaspoon	pepper
	Few	grains	cayenne
	2	egg	yolks
	1	egg	white
	Pound	to	a	paste	the	meat	and	coral	of	a	hen	lobster,	mix
	with	it	the	bread	crumbs	and	butter;	add	seasonings	and	moisten
	with	eggs;	if	it	proves	too	soft	when	tasted,	add	another	white;	if
	too	stiff,	work	in	a	little	water.	Shape	and	poach,	and	serve	with
	Tartare	Sauce.	(	If	served	hot,	the	sauce	should	be	Bechamel.	)
	These	may	be	cooled	after	poaching,	fried	in	butter	and	served	as
	a	garnish	for	steamed	fish,	or	in	soup.
	Croquettes
	Care	and	practice	are	required	for	successfully	making
	croquettes.	The	meat	must	be	chopped	fine,	all	the	ingredients
	be	thoroughly	mixed,	and	the	whole	mixture	be	as	moist	as	possible
	without	spoiling	the	shape.	Croquettes	are	formed	in	pear,	round
	and	cylindrical	shapes.	The	last	is	the	best,	as	the	croquettes	can
	be	more	moist	in	this	form	than	in	the	two	others.
	They	are	well	adapted	for	using	any	remnants	of	meat,	fish,
	or	game;	for	making	a	savory	dish	from	the	more	insipid	vegetables;
	and	a	sweet	croquette	is	often	accepted	as	an	entremets	or	for	a
	lunch	dish.
	To	shape:	Take	about	a	tablespoon	of	the	mixture,	and	with
	both	hands	shape	in	the	form	of	a	cylinder.	Handle	as	gently	and
	carefully	as	if	a	tender	bird.	Pressure	forces	the	particles	apart
	GOLD	MEDAL	FLOUR	-It's	a	Pastry	Flour	It's	a	Cake	Flour.
	38