The home cook book

English Pigeon Pie .......... XIII Game Pie XIII Venison in Gooseberry Jelly ......... XIV Jugged Hare XIV String-Bean Salad XV Carrot Salad . XV Fruit Salad XVI Tomato Salad XVI A Tuxedo Salad XVII Fancy Vegetable Salad .......... XVII Stuffed Potatoes XVIII Mashed Sweet Potatoes XVIII Egg Plant — Creole Fashion ......... XIX Stuffed Mushrooms XIX Spinach Mousse ........... XX Squash in Shell XX Rye Popovers XXI Oatmeal with Dates XXI Boar's Head Ice Cream XXII Rose Charlotte XXII Chestnut Croquettes .......... XXIII Currant Shortcake .......... XXIII Strawberries Served in Pineapple Shell ....... XXIV Rhubarb Jelly and Whipped Cream XXIV English Plum Pudding XXV A Birthday Cake XXV Confection Cake ........... XXVI Jelly Cream Cocoanut Cake ......... XXVI ' Marguerite Cake ........... XXVII Chocolate Lemon Pie .......... XXVII Cream Horns and Cheese Straws ........ XXVIII Puff Paste Patties XXVIII Iced Tea XXIX Mint Juleps XXIX Royal Shrub XXX Summer Zephyr ........... XXX Wassail Bowl XXXI Whips with Strawberries ......... XXXI Class in Cooking: Teachers' College, Columbia University . . . XXXII FOREWORD AN excellent housewife once gave, as a part of her receipt for making gooseberry pie, the following direction : "Put in all the sugar your conscience allows; then shut your eyes and add a double handful." In compiling the present work the editor's conscience has been strained and her eyes have been closed in an opposite process. She had collected far more receipts than could possibly appear in a single volume even of the generous size permitted by the plan of The Household Library. By various siftings, such as the elimination of obvious receipts, of alternative ones, of those which would be infrequently used, of those requiring too costly materials for the average housewife, of rich dishes dangerously near the line of unhealthfulness, the material in hand was greatly reduced, yet not to the required dimensions. A Procrustean method had to be adopted. So the editor shut her eyes and took out not one handful, but a number of handfuls, of tried and approved receipts, each as good as the ones that remained, though no better than these. Therefore, if any reader finds that a favorite dish of hers is unrepresented in the work, let her blame the exigencies of publication rather than the intention of the editor. Under these circumstances space was considered too valuable even for an index. So. as far as possible, the work was made self-indexing. Frequent chapters were formed to permit ready reference, and within each chapter the receipts were (") 12 FOREWORD arranged, first, according to logical and practical relation, and then alphabetically. For example, in the chapter on "Candies," the general receipt for "Fondant" is followed by special receipts in which fondant is an ingredient, these being arranged in alphabetical order. Thanks are due the Department of Domestic Science of Teachers' College, Columbia University, for the use of a photograph of the laboratory and of twelve photographs of uncooked meat. Acknowledgment is also made "The Home Science Magazine" for the use of the illustration, "Three Salted Fish." FRUIT AND SHELLFISH COCKTAILS Banana and Pineapple— Cherry and Orange— Peach— Raspberry and Currant— Strawberry