Lessons in cooking through preparation of meals

in a cold place for 5 m or longer, then roll out, spread with another third of the butter and proceed as before. Chill, roll out again and spread with the last third of butter. Thoroughly chill before baking. Bake in a very hot oven, having the heat from the bottom more intense than from the top. Patty Shells Roll puff paste % inch thick, cut with a round patty cutter, or doughnut cutter dipped in flour. Chill until the paste is stiff, then place on iron or tin sheet covered with brown paper, and bake 25 m in a hot oven. The shell should have risen to its full height in 12 to 15 m, and have become somewhat brown. The pieces cut from the centers should be baked and used for patty covers. Fish Chowder Skin and bone a 3 lb. fish and cut into inch cubes. Cover bones and trimmings with cold water and simmer for I/2 h. Cut a 2 inch cube of salt pork into small pieces, try out, add I medium sized onion cut fine and fry for 5 m, then strain the fat into a stew pan. Parboil i qt. of sliced potatoes for 5 m, then drain and add layers of fish and potatoes to the fat. Season each layer with salt and pepper. Strain the liquor in which the fish bones have been cooking over all and cook about 20 m until fish and potatoes are tender. Then add i^ pts. scalded milk and 4 or 5 hard tack splits (water crackers). If desired thicker, sprinkle a little flour between each layer. Clam Chowder is made in the same way. Quick Frosting To 3 T fruit juice or cream add confectioner's sugar until it is the right consistency to spread and beat well. A speck of salt brings out the flavor. Hot water may be used and flavored with extracts — vanilla, almond, lemon, etc. Chocolate Fudge Frosting Mix together 1% c sugar, 3^ c powdered cocoa, or i square grated chocolate, and % t salt. Add ^ c milk and boil without stirring to the soft ball stage (see page 117). Add iy2 T butter, remove from the fire and beat until thick enough to spread. Add i^ t vanilla and put on the cake. SUPPLEMENTARY RECIPES 431 Caramel Frosting Boil together to the soft ball stage, i^ c brown sugar, % c milk and I/2 T butter. Remove from the fire and beat until of the consistency to spread on the cake. Maple Frosting Break 3^ lb. soft maple sugar into pieces and heat in a sauce pan with i^ c cream, stirring occasionally until the sugar is dissolved. Boil without stirring to the soft ball stage. Beat until of right consistency to spread. Marshmallow Frosting In a saucepan heat slowly to the boiling point without stirring % c sugar and ^ c milk, then boil 6 m. Break ^ lb. marshmallow into pieces, melt in a double boiler, add 2 T hot water and cook until the mixture is smooth. Then add the hot syrup gradually, stirring constantly. Add 1/4 t vanilla, then beat until thick enough to spread. Pistachio Frosting Make the same as Marshmallow Frosting, adding at the last a few drops almond extract and ^ c pistachio nuts, blanched and chopped. Catsup Scald half a bushel of ripe tomatoes and remove the skins. Add ^ c salt, i pound sugar, i T cayenne pepper, 3 T each ground mace and celery seed, 2 T ground cinnamon, and 2 qts. vinegar. Boil slowly until reduced one-half, then pass through a sieve, reheat and put into sterilized jars, seal. Green Tomato Pickles