Kirmess cook book

Stir together over the fire one cupful of sugar and one cupful of hot water. When the sugar is dissolved boil without stirring for ten minutes, then set aside until cold. Add four tablespoonfuls of good claret and stand in a pan of pounded ice. Pour a little over each service of the sliced cream. SAUCE FOR ICE-CREAM. Mrs, Frederick Dietz, New York, Two cups maple sugar, one cup cream, one-half cup pecans ; melt sugar and cream together, add nuts, chopped fine. Serve hot on vanilla ice-cream. HOT CHOCOLATE FOR ICE-CREAM. Miss Rita Gray, New York. One-half pound of Maillard's chocolate dissolved in one-half cup of milk. Boil chocolate and milk in double boiler, then add yolks of two eggs and one-half cup of sugar. CHAPTER XV All recipes without name accompanying them have been thoroughly tested. ROOT VEGETABLES. Rose Brown, London, England. Root vegetables, such as potatoes, beets, onions^ carrots, parsnips, should be boiled gently with just enough water to cover them and with lid oflf. Cabbage, cauliflower, spinach, should be thoroughly washed in several waters and put in salted water with stalk upward one-half hour before cooking. Green vegetables should be boiled in plenty of water without the lid. They must never be covered while cooking; they will then retain their green color. Soda should never be used in water in which vegetables are cooked. One teaspoonful of salt added to every gallon of water for cooking vegetables. CAULIFLOWER WITH CHEESE. Mrs. Gould's French Chef. Boil cauliflower as usual, then separate into sections and put in dish and put a layer of grated cheese on top. Put in oven to brown. Serve hot with white sauce. CAULIFLOWER. Rose Brown, London, England. Soak the cauliflower in salt and water; trim oflf outside leaves, put in a saucepan of boiling water, flower downward. Cook gently until skewer will pass through stalk. Drain in colander, cut off stalk leaving sufficient to hold flower together. Serve with melted butter or white sauce. BRUSSELS SPROUTS. Rose Brown, London, England. Wash the sprouts well in salted water, put in boiling water in saucepan, with a tablespoonful of salt, keep them boiling fast for one-quarter of an hour with lid off; strain, return to saucepan, add small piece of butter, pepper and salt and shake thoroughly over fire. Serve hot. ASPARAGUS. Rose Brown, London, England- Tie in bunches of equal size, scrape stems. Put in saucepan of boiling water with a little salt, cook without lid for thirty minutes. Lift out of water. Serve with melted butter or drawn butter or HoUandaise sauce. PEAS. Rose Brown, London, England- Put in saucepan of boiling water with a lump of sugar. Boil very slowly, without lid, for twenty minutes or half an hour. Drain in a colander. Place in vegetable dish and mix in a few pieces of butter. STRING BEANS. Rose Brown, London, England- Wash well, cut off strings from each side. Put in saucepan with plenty of boiling water and dessertspoonful of salt. Boil quickly until tender, drain in colander, return to saucepan, pepper and salt and mix in a piece of butter. Toss until butter is melted. Serve hot. STEWED CUCUMBERS. Rose Brown, London, England- Peel and cut in pieces cucumbers one inch long, put in boiling water with a little salt. Simmer for ten min-