cook of the present clay who places cleanliness and simplicity before all else, has seen that these paper-covered shelves har- bored dirt and gave hiding-places for dust. She has, therefore, abolished the paper. Pantry shelves should be painted a fair white, and if there are several coats of paint, so much the easier to wash them off clean. The utensils and dishes upon a well-painted shelf can be moved about easily, and the shelf often wiped with a cloth wrung out of hot water — this quite aside from the scrubbing of regular scrubbing days. THE USE OF WINE This book does not advise or encourage the use of wine in simple, every-day cooking. Now and then some of our receipts include it as a flavoring. But it may always be omitted. We certainly advise against its common use. Its constant presence may stimulate a depraved or morbid appetite for drink. Oyster Pie Oysters in Grapefruit Basket PLATE I Lobster Baked in the Shell Lobster Salad in Tomato Ring PLATE II Lobster Croquettes Lobster Melon PLATE III Delmonico Steak Porterhouse Steak PLATE V Flat Bone Sirloin Steak Round Bone Sirloin Steak PLATE VI Hip Steak Flank Steak Skirt Steak Chuck Steak PLATE VII First Cut of Prime Rib Roast Second Cut of Prime Rib Roast PLATE VIII Blade Rib Roast — Seventh and Eighth Ribs Chuck Rib Roast— Ninth and Tenth Ribs PLATE IX Top and Bottom Round Rib Lamb Chops (Frenched) Loin Lamb Chops Rib Lamb Chops Blade Shoulder Chop Round Bone Shoulder Chop PLATE X Broiled Lamb Chops Holland Meat Pie PLATE XI Panned Breast of Chicken Roast Goose with Apples PLATE XII English Pigeon Pie Game Pie PLATE XIII Venison in Gooseberry Jelly Jugged Hare PLATE XIV String-Bean Salad Carrot Salad PLATE XV Fruit Salad Tomato Salad PLATE XVI A Tuxedo Salad Fancy Vegetable Salad PLATE XVII Stuffed Potatoes Mashed Sweet Potatoes PLATE XVIII Egg Plant — Creole Fashion Stuffed Mushrooms PLATE XIX Spinach Mousse Squash in Shell PLATE XX Rye Popovers Oatmeal with Dates PLATE XXI Boar's Head Ice Cream P Pl 1 j 1 1 ft. -'^'If m^^M i p#) H ^^^K ^ f II ^ ^^J .■*.-y* 5f > gw. i-'^W 1 1 ^ E '""'-< ''i? ■^ ■■i ^^ " i 1 ' -. * .—-.-if/ •?«'•'_ . -.— ** » -^JS- -v ., ,-r-.^i,«i^^»'- .. >'• »--^»«ir ».*.-'-'»- I- nv*.T» ^-^ -- ^^^ Rose Charlotte PLATE XXII Chestnut Croquettes Currant Shortcake PLATE XXIII Strawberries Served in Pineapple Shell Rhubarb Jelly and Whipped Cream PLATE XXIV English Plum Pudding A Birthday Cake PLATE XXV Confection Cake Jelly Cream Cocoanut Cake PLATE XXVI Marguerite Cake Chocolate Lemon Pie PLATE XXVII Cream Horns and Cheese Straws [The "lady lock" irons on which the horns were baked lie in the foreground] PufF Paste Patties PLATE XXVIIl Iced Tea Mint Juleps PLATE XXIX Royal Shrub Summer Zephyr PLATE XXX Wassail Bowl Whips with Strawberries PLATE XXXI WAY S2 1905 LIBRARY OF CONGRESS 0 014 485 455 A 4 fSiii mm m

AI-modernized reading of the original text

cook of the present day who places cleanliness and simplicity before all else, has seen that these paper-covered shelves harbored dirt and gave hiding-places for dust. She has, therefore, abolished the paper. Pantry shelves should be painted a fair white, and if there are several coats of paint, so much the easier to wash them off clean. The utensils and dishes upon a well-painted shelf can be moved about easily, and the shelf often wiped with a cloth wrung out of hot water — this quite aside from the scrubbing of regular scrubbing days. THE USE OF WINE This book does not advise or encourage the use of wine in simple, every-day cooking. Now and then some of our receipts include it as a flavoring. But it may always be omitted. We certainly advise against its common use. Its constant presence may stimulate a depraved or morbid appetite for drink. Oyster Pie Oysters in Grapefruit Basket PLATE I Lobster Baked in the Shell Lobster Salad in Tomato Ring PLATE II Lobster Croquettes Lobster Melon PLATE III Delmonico Steak Porterhouse Steak PLATE V Flat Bone Sirloin Steak Round Bone Sirloin Steak PLATE VI Hip Steak Flank Steak Skirt Steak Chuck Steak PLATE VII First Cut of Prime Rib Roast Second Cut of Prime Rib Roast PLATE VIII Blade Rib Roast — Seventh and Eighth Ribs Chuck Rib Roast— Ninth and Tenth Ribs PLATE IX Top and Bottom Round Rib Lamb Chops (Frenched) Loin Lamb Chops Rib Lamb Chops Blade Shoulder Chop Round Bone Shoulder Chop PLATE X Broiled Lamb Chops Holland Meat Pie PLATE XI Panned Breast of Chicken Roast Goose with Apples PLATE XII English Pigeon Pie Game Pie PLATE XIII Venison in Gooseberry Jelly Jugged Hare PLATE XIV String-Bean Salad Carrot Salad PLATE XV Fruit Salad Tomato Salad PLATE XVI A Tuxedo Salad Fancy Vegetable Salad PLATE XVII Stuffed Potatoes Mashed Sweet Potatoes PLATE XVIII Egg Plant — Creole Fashion Stuffed Mushrooms PLATE XIX Spinach Mousse Squash in Shell PLATE XX Rye Popovers Oatmeal with Dates PLATE XXI Boar's Head Ice Cream P Pl j ft. -'^'If m^^M p#) H ^^^K ^ f ^ ^^J .■*.-y* 5f > gw. i-'^W ^ E '""'-< ''i? ■^ ■■i ^^ " ' -. * .—-.-if/ •?«'•'_ . -.— ** » -^JS- -v ., ,-r-.^i,«i^^»'- .. >'• »--^»«ir ».*.-'-'»- I- nv*.T» ^-^ -- ^^^ Rose Charlotte PLATE XXII Chestnut Croquettes Currant Shortcake PLATE XXIII Strawberries Served in Pineapple Shell Rhubarb Jelly and Whipped Cream PLATE XXIV English Plum Pudding A Birthday Cake PLATE XXV Confection Cake Jelly Cream Cocoanut Cake PLATE XXVI Marguerite Cake Chocolate Lemon Pie PLATE XXVII Cream Horns and Cheese Straws [The "lady lock" irons on which the horns were baked lie in the foreground] PufF Paste Patties PLATE XXVIIl Iced Tea Mint Juleps PLATE XXIX Royal Shrub Summer Zephyr PLATE XXX Wassail Bowl Whips with Strawberries PLATE XXXI WAY S2 1905 LIBRARY OF CONGRESS 0 014 485 455 A 4 fSiii mm m

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