Run fruit and nuts through a food-chopper. Work mixture with the hands on board dredged with confectioners' sugar, until well blended. Roll to 1/4 inch thickness, using confectioners' sugar for dredging board and pin. Shape with any fancy cutter. Roll in sugar and pack in layers in a tin box, putting paper between each layer. CHAPTER VII. NEEDFUL FACTS FOR HOUSEWIVES. TERMS USED IN COOKING. Aspic — A jelly usually made with gelatine, and made of meats, fish, vegetables or fruits. Also used as a salad course. A. la Creole — Cooked with onions, peppers and tomatoes. Au Gratin — Usually with cheese — baked or cooked with brown crumbs. Bechamel — A very rich white sauce made with milk or cream and stock. Bisque — A thick sauce or soup, generally made from shellfish, but also from rabbits, game, etc. Blanch — To whiten by scalding. Bouillon — A meat broth. Braise — To stew or cook in a closely-covered stewpan with vege- tables. Canape — An appetizer, composed of a finger strip of toast, spread with some savory mixture, such as fish or egg, and daintily gar- nished. Entree — A savory dish, served either as a course by itself, or be- tween heavier courses as at a dinner. Fondue — 'Eggs and cheese cooked together. Frappe — Half-frozen. Glace — Glazed over. Iced or brushed over the egg-white, or boiled down to a glaze, in savory dishes with meat stock. Hors d' Oeuvres — Small dishes served during the first course of a dinner. Marinate — To let stand for some time in a mixture of seasoning — usually oil and vinegar or oil and lemon juice. Meringue — Sugar and egg-white beaten together. Mousse — Savory or sweet. A light frothy mixture, thickened usually with gelatine, whipped with a whisk, and when spongy in texture, pack in salt and ice for several hours. ECONOMY IN GAS 31 Pate — A shell made of puff -paste, containing savory or sweet. Puree — Vegetables, fish, meats, etc., cooked till tender, then passed through a sieve. Saute — Cooked brown in a shallow pan, with little fat. Fry — Cooked brown in deep fat. Souffle — Savory or sweet. Puffed up and made light by well- beaten eggs. ECONOMY IN GAS. Every house-wife may save time and money by observing the following: I. Have the gas man regulate the flame, so that it will burn blue. II. Don't use the large burners for small utensils. III. After foods come to a boil, use the burner for simmering. IV. Always turn off the gas, before removing vessels from the stove. V. Don't allow burners to become clogged with grease. VI. A large steamer may be used for cooking several foods at once. VII. Make use of fireless cooker and pressure cooker. VIII. Triplet kettles, and double folding omelet pans may be used for cooking two or more things at once. IX. When baking or cooking a meal, cook several things at once. A whole dinner may be prepared in the oven by having a roast, etc., and baked potatoes, vegetables en casserole, and a baked dessert. X. Although the heat should be turned on an oven (both burners) five or ten minutes before using — in most cases one burner may be turned off or both burners turned lower, after food is placed within.

AI-modernized reading of the original text

Run fruit and nuts through a food-chopper. Work mixture with the hands on board dredged with confectioners' sugar, until well blended. Roll to 1/4 inch thickness, using confectioners' sugar for dredging board and pin. Shape with any fancy cutter. Roll in sugar and pack in layers in a tin box, putting paper between each layer. CHAPTER VII. NEEDFUL FACTS FOR HOUSEWIVES. TERMS USED IN COOKING. Aspic — A jelly usually made with gelatine, and made of meats, fish, vegetables or fruits. Also used as a salad course. A. la Creole — Cooked with onions, peppers and tomatoes. Au Gratin — Usually with cheese — baked or cooked with brown crumbs. Bechamel — A very rich white sauce made with milk or cream and stock. Bisque — A thick sauce or soup, generally made from shellfish, but also from rabbits, game, etc. Blanch — To whiten by scalding. Bouillon — A meat broth. Braise — To stew or cook in a closely-covered stewpan with vegetables. Canape — An appetizer, composed of a finger strip of toast, spread with some savory mixture, such as fish or egg, and daintily garnished. Entree — A savory dish, served either as a course by itself, or between heavier courses as at a dinner. Fondue — 'Eggs and cheese cooked together. Frappe — Half-frozen. Glace — Glazed over. Iced or brushed over the egg-white, or boiled down to a glaze, in savory dishes with meat stock. Hors d' Oeuvres — Small dishes served during the first course of a dinner. Marinate — To let stand for some time in a mixture of seasoning — usually oil and vinegar or oil and lemon juice. Meringue — Sugar and egg-white beaten together. Mousse — Savory or sweet. A light frothy mixture, thickened usually with gelatine, whipped with a whisk, and when spongy in texture, pack in salt and ice for several hours. ECONOMY IN GAS 31 Pate — A shell made of puff -paste, containing savory or sweet. Puree — Vegetables, fish, meats, etc., cooked till tender, then passed through a sieve. Saute — Cooked brown in a shallow pan, with little fat. Fry — Cooked brown in deep fat. Souffle — Savory or sweet. Puffed up and made light by wellbeaten eggs. ECONOMY IN GAS. Every house-wife may save time and money by observing the following: I. Have the gas man regulate the flame, so that it will burn blue. II. Don't use the large burners for small utensils. III. After foods come to a boil, use the burner for simmering. IV. Always turn off the gas, before removing vessels from the stove. V. Don't allow burners to become clogged with grease. VI. A large steamer may be used for cooking several foods at once. VII. Make use of fireless cooker and pressure cooker. VIII. Triplet kettles, and double folding omelet pans may be used for cooking two or more things at once. IX. When baking or cooking a meal, cook several things at once. A whole dinner may be prepared in the oven by having a roast, etc., and baked potatoes, vegetables en casserole, and a baked dessert. X. Although the heat should be turned on an oven (both burners) five or ten minutes before using — in most cases one burner may be turned off or both burners turned lower, after food is placed within.

Atlanta women's club cook book