By Janet M. Hill

In all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once. When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. A tablespoonful or a teaspoonful of any designated material is a level spoonful of such material.

Clam Broth, Chantilly Style

This most refreshing broth may be served hot or cold. Canned broth may be used, or, when fresh clams are obtainable, the broth may be fresh made from either clams in bulk or in the shells. For clams in bulk, to serve eight, take one pint of fresh opened clams, two stalks of celery, broken in pieces, and one quart of cold water. Bring the whole slowly to the boiling point and let boil five minutes. Skim carefully as soon as the boiling point is reached. Strain through a napkin wrung out of boiling water. Season with salt, if needed; add also a little paprika or other pepper. Beat one cup of double cream until firm throughout. Set a tablespoonful of the cream on the top of the broth in each cup.

Bisque of Clams and Green Peas

Cut a slice of fat salt pork (about two ounces) in bits; cook in a saucepan until the fat is well tried out but not in the least browned; add a small onion, cut in thin slices, two new carrots, cut in slices, one or two branches of celery, broken in pieces, and stir and cook until softened and yellowed a little; add one pint of green peas, a branch of parsley and a pint of water and let cook till the peas are tender, then press through a sieve. Cook one pint of fresh clams in a pint of boiling water five minutes; drain the broth into the pea purÉe; chop the clams and add to the purÉe. Melt one-fourth a cup of butter; in it cook one-fourth a cup of flour; stir until frothy, then add one quart of milk and stir until boiling. Add to the other ingredients and let boil once. Add salt and pepper, as needed, and from one-half to a whole cup of cream.

PurÉe of Tomato, Julienne

Chop fine about two ounces of raw, lean ham; add an onion, cut in thin slices, two small new carrots, sliced, half a green pepper, sliced, and two branches of parsley; cook these, stirring often, in two or three tablespoonfuls of fat from the top of a kettle of soup. When lightly browned, add the bones from a roast of chicken or veal, the skinned feet of the chicken, and the uncooked giblets, if at hand, two quarts of water and one quart of tomatoes, cut in slices. Let simmer one hour and a half. Strain through a fine sieve, pressing through all the pulp (no seeds). Reheat, stir one-fourth a cup of flour with cold water to pour and stir into the boiling soup. While the soup is cooking, cut in short julienne strips two stalks of celery, an onion, a carrot and a cup of string beans; let cook in salted water with a teaspoonful of butter until tender; drain, rinse in cold water and set aside to serve in the soup.

Simple Tomato Bisque (Soup)

Scald one quart of milk with a stalk of celery and two slices of onion. Press enough cooked tomatoes through a sieve to make one pint; add half a teaspoonful of salt and pepper as desired. Stir one-third a cup of flour and a teaspoonful of salt with milk to make a smooth batter; dilute with a little of the hot milk, stir until smooth, then stir into the rest of the hot milk. Continue stirring until smooth and thick; cover and let cook fifteen minutes. Strain into the hot purÉe, mix thoroughly and serve at once with croutons.

Jellied Bouillon (Two quarts)

Have about four pounds of beef from the hind shin, cut it into small pieces; melt the marrow from the bone in a frying pan; in it cook part of the bits of meat until nicely browned. Put the bone and the rest of the bits of meat into a soup kettle and add five pints of cold water. When the meat is browned, add it to the soup kettle. Put a cup or more of the water from the soup kettle into the frying-pan; let stand to dissolve the glaze in the pan, then return to the soup kettle. Cover and let simmer four or five hours; add half a cup, each, of sliced onion and carrot, one or two large branches of parsley, one or two stalks of celery and let cook an hour longer. Strain off the broth and set it aside, first, if necessary, adding boiling water to make two quarts of broth. Add also two teaspoonfuls of salt, half a teaspoonful of pepper and an ounce (half a package) of gelatine, softened in half a cup of cold water. When cold and set remove the fat; break up the jelly with a spoon or silver fork; serve in bouillon cups at any meal where it is desired.

Green Corn Chowder

(To Serve Six)

Cut two slices (about two ounces) of fat salt pork into tiny bits; let cook in a frying-pan until the fat is well tried out, taking care to keep the whole of a straw color. Add two small onions, or one of medium size, cut in thin slices, and let cook until softened and yellowed, add a pint of water and let simmer. In the meantime pare and cut four potatoes in thin slices, cover with boiling water and let boil five minutes; drain, rinse in cold water and drain again, then strain over them the water from the onions and pork, pressing out all the juice possible. Add more water, if needed, and a teaspoonful of salt and let cook until the potatoes are tender. Add a pint of green corn, carefully cut from the cob, and one pint of milk, also salt and pepper to season. Mix thoroughly and let become very hot, then serve at once. Two or three tablespoonfuls of butter may be added, by small bits, and stirred into the soup just before serving.

Escalloped Oysters Finnelli (The Caterer)

Select a shallow au gratin dish; pour into it about two tablespoonfuls of melted butter and turn the dish, to spread the butter over the whole surface. Sprinkle lightly with crushed saltine crackers or oysterettes; upon the crumbs dispose a layer of carefully cleaned oysters; sprinkle with salt and paprika or other pepper and pour on three or four tablespoonfuls of rich cream; add crushed crackers, oysters, seasoning, one or two tablespoonfuls of butter, in little bits, then more cream. Finish with a thin layer of cracker crumbs and enough cream to moisten them. Let cook in a very hot oven about ten minutes or until the crumbs are straw color.

Terrine of Chicken and Ham

Scrape the pulp from the fibers in half a pound, each, of veal and fresh pork; pound this pulp in a mortar; add the yolks of two raw eggs, half a teaspoonful, each, of salt and paprika and, if desired, two tablespoonfuls of sherry and pound again, then press through a sieve. Remove the bones from the breast, second joints and legs of a young chicken, weighing about two pounds. Have an oval terrine, or shallow casserole, that holds about three pints. Line the bottom and sides with thin slices of larding pork. The pork should be cut exceedingly thin. Over the pork spread a thin layer of the veal forcemeat mixture, over this put a thin slice of cold boiled ham, on the ham a layer of forcemeat, then half of the chicken (light and dark meat); sprinkle lightly with salt and pepper, spread with forcemeat, a layer of ham, forcemeat, chicken, forcemeat, ham, forcemeat and, lastly, a layer of larding pork. Pour in half a cup of broth, cover, and set the terrine into an agate dish or a saucepan. Pour in boiling water to half the height of the terrine and let cook in the oven one hour and a half. Remove the cover and set a board with weight upon it over the meat, to remain till cold. Remove fat and loosen the meat from the dish at the edge. Unmold on a dish. Ornament with tiny cubes of jelly (made of broth from the rest of the chicken and the trimmings of the veal, thickened with gelatine), slices of truffle and lettuce hearts. This dish is suitable for high tea, lawn parties, picnics and automobile baskets. Lettuce served with it should be seasoned with French dressing.

Bologna Style Sausages with Pineapple Fritters

Prick the sausages on all sides that the skin may not burst in cooking. Set into a moderate oven in a frying-pan. Let cook about half an hour, then turn them and let cook another half hour. Just before the sausages are done pour some of the fat into another frying-pan (or keep the sausage hot on the serving dish and use the original pan). Have ready some half slices of pineapple, roll these in flour and let cook in the hot fat until browned on one side, then turn and cook on the other side. If preferred the pineapple may be dipped in fritter batter instead of flour. Dispose the pineapple at the ends of the dish and serve at once.

Cold Meat with Vegetable Salad

Cut cold meat of any variety in thin slices; trim off all unedible portions and dispose neatly in the center of an ample dish. Around the meat set heart leaves of lettuce, each holding six or eight cold, cooked string beans, cut in pieces, a few slices of radish and a slice of cooked beet. Pour vinaigrette sauce over the whole or set a tablespoonful of mayonnaise or tartare sauce above the vegetables in each nest. Tomatoes, cut in slices or in julienne strips, may be used in place of the beet and radish, but not with either of them.

Vinaigrette Sauce

Allow a tablespoonful of oil and half a tablespoonful of vinegar for each service. To this add one-eighth a teaspoonful of salt and pepper as desired, gherkins or capers (the latter with cold lamb), chives (or onion juice), chervil and parsley to taste, all chopped exceedingly fine.

Chicken-and-Ham Rissoles

Cut tender cooked chicken and ham, three-fourths chicken and one-fourth ham, into tiny cubes. The meat may be chopped, but it is preferable to have tangible pieces of small size. For one pint of meat, melt three tablespoonfuls of butter; in it cook four tablespoonfuls of flour and half a teaspoonful, each, of salt and paprika; when frothy stir in one cup of chicken broth and half a cup of cream; stir until boiling, then add a beaten egg; stir until cooked, then stir in the meat and let cool. The mixture should be quite consistent. Seasonings, as onion or lemon juice, celery salt, or chopped truffles, or fresh mushrooms, broken in pieces and sautÉd in butter, may be added at pleasure. Have ready some flaky pastry or part plain and part puff paste. Stamp out rounds three and a half or four inches in diameter. If plain and puff paste be used have an equal number of rounds of each. On the rounds of plain paste put a generous tablespoonful of the meat mixture, spreading it toward the edge; brush the edge of the paste with cold water; make two small openings in each round of puff paste, press these rounds over the meat on the others, brush over with milk, or yolk of egg diluted with milk and bake in a hot oven. Serve hot with a tomato or mushroom sauce, or cold without a sauce. Cold corned beef is good used in this way. Rissoles are often brushed over with egg and fried in deep fat.

Cheese Salad

Line each "flute" in small fluted molds with narrow strips of pimento. For this recipe six or seven molds will be needed. Beat one cup of cream, one-fourth a teaspoonful, each, of salt and paprika till firm. Soften half a level tablespoonful of gelatine in about one-eighth a cup of cold water; dissolve by setting the dish in warm water. To the dissolved gelatine add half a cup, generous measure, of grated cheese of any variety. Stir until cool, then fold into the cream. Use this mixture to fill the molds. When cold and firm unmold and serve with a plain lettuce salad. French or mayonnaise dressing may be used with the lettuce. Bread or crackers should also be provided. Hot pulled bread or toasted crackers are excellent. As the pimentos flavor the dish strongly, nothing that does not harmonize with them should be presented at the same time. If the pimento prove objectionable—they sometimes cause flatulency—strips of uncooked tomato may be substituted.

Plain Pastry

Sift together two and one-half cups of pastry flour, a teaspoonful of baking powder and half a teaspoonful of salt; work in half a cup of shortening, then stir in cold water as is needed to make a paste. Knead slightly on a floured board; cut off half the paste for the lower rounds.

Flaky Paste

Roll the other half of the paste into a rectangular sheet, dot one half with tiny bits of butter, fold the unbuttered paste over the other, dot half of this with bits of butter, fold as before, dot one half with butter, fold as before, then roll out into a thin sheet for the upper rounds. The paste may be chilled to advantage before rolling. In pastry making a magic cover may be used more successfully than a marble slab.

Pears BÉatrice

Cut choice pears in halves, lengthwise; remove the skin and the seed cavity. Cook tender in a little sugar and water. Cut into small bits enough French candied fruits to half fill the cavities in the pears. Mix the fruit with apricot, peach or apple marmalade and use to fill the open spaces in the pears. For a dozen halves of pears, scald one pint of rich milk; sift together, several times, three-fourths a cup, each, of sugar and flour, dilute with some of the hot milk and stir until smooth and return to the rest of the milk; stir the whole until thick and smooth, cover and let cook fifteen minutes, stirring occasionally. Beat the yolks of five eggs; add one-fourth a cup of sugar and half a teaspoonful of salt and beat again, then stir into the hot mixture; continue stirring until the egg is cooked, then fold in the whites of five eggs, beaten dry, continuing the cooking and folding until the white is set or cooked. Flavor with a teaspoonful of vanilla extract. Turn part of this cream into an au gratin dish (sometimes called cocotte and sometimes Welsh rabbit dish). Dispose the pears in the cream, cover with the rest of the cream, sprinkle the whole with dried and pulverized macaroons, mixed with melted butter. Set the dish into the oven to brown the crumbs. Serve hot in the dish.

Green Corn au Gratin in Ramekins

Cook one slice of onion and a slice of green pepper, chopped fine, in one or two tablespoonfuls of butter, until softened and yellowed; add two tablespoonfuls of flour and half a teaspoonful of salt and cook until frothy; add two cups of thin cream and cook and stir until boiling, then stir in sweet corn, cut from the cob, to make quite a consistent mixture. One or two beaten eggs may be added, if desired. Turn into buttered ramekins and cover with two-thirds a cup of cracker crumbs mixed with melted butter; let cook in the oven until the crumbs are browned. Serve as an entrÉe at dinner or luncheon, or as the chief dish at supper or luncheon.

Kugelhopf Kuchen for Afternoon Tea

Take one pound of flour (four cups), ten ounces (one cup and a fourth) of butter, two tablespoonfuls of sugar, one-fourth a teaspoonful of salt, one cake of compressed yeast, two or three tablespoonfuls of lukewarm water and seven eggs.

Soften the yeast in the water, mix thoroughly, and stir in enough of the flour to make a soft dough. Knead the little ball of dough; with a knife slash across it in opposite directions and drop it into a small saucepan of lukewarm water. Put the rest of the flour, the salt, sugar and butter, broken up into bits, into a mixing bowl; add four of the eggs and with the hand work the whole to a smooth consistency, then add the rest of the eggs, one at a time, and continue beating each time until the paste is smooth. When the little ball of sponge has become very light, at least twice its original size, remove it with a skimmer to the egg mixture, add a cup of large raisins, from which the seeds have been removed, and work the whole together. Let stand to become double in bulk. Cut down and set aside in an ice chest overnight. Shape on a board either into a loaf or buns. When again light and puffy bake in a quick oven. Cut the cake into thick slices.

Toast these over a quick fire, being careful (by not moving the cake while toasting) to retain the lines of the toaster. Spread with butter, sprinkle with sugar and cinnamon, mixed, and serve at once on a hot napkin. The sugar and cinnamon may be omitted.

Peach Salad

Set pared halves of choice peaches in nests of lettuce hearts and pour on enough French dressing to season nicely. Sprinkle with blanched almonds cut in thin slices. For a change, omit the nuts and set chopped celery, mixed with mayonnaise dressing, in the open space of each half of peach, or the nuts may be mixed with the celery. Fresh or rather firm canned peaches may be used. Use lemon juice as the acid in both the French and mayonnaise dressings.

Grape Juice Parfait

Boil one-third a cup of grape juice and three-fourths a cup of sugar to 240° Fahr. or until it will spin a thread two inches in length. Pour in a fine stream upon the whites of two eggs, beaten dry, then beat occasionally until cold. To one cup and a fourth of double cream add half a cup of grape juice and the juice of a lemon and beat until firm throughout. Fold the two mixtures together and turn into a quart mold; cover securely and pack in equal measures of rock salt and crushed ice.

When unmolded sprinkle with fine-chopped pistachio nuts blanched before chopping.

Watermelon Cones

Cut a ripe and chilled watermelon in halves, crosswise the melon. Use a tea, soup or tablespoon, as is desired. Press the bowl of the spoon to its full height down into the melon, turn it around until it comes again to the starting place, lift out the cone of melon, remove the seeds in sight and dispose on a serving dish. When all the cones possible have been cut from the surface of the half melon, cut off a slice of rind that extends to the tip of the cones, then remove the red portion of the melon in cones as before.

Grape Juice Sherbet

Prepare as peach sherbet, substituting grape juice for peach juice. Scald the grapes and strain through cheesecloth. Cool before freezing.