When browned, drop over them i heaping tablespoonful of butter and stir again until it is absorbed and browned, then add gradu- ally I cupful of milk, stirring until it is smooth and thick. Season well with salt and pepper, simmer for five minutes and serve on toast or crisped crackers. 15.— Cheese Fingers. Mix together i^ cupfuls of flour, i scant teaspoonful of baking powder, good dash of cayenne and ^ of a teaspoonful of salt, into this rub i large tablespoonful of butter✪ Clams Browned and Creamed. Add )^ of a cupful of grated cheese, and mix to a dough with cold water. Roll out one-third of an inch thick, and cut into fingers four inches long and one-half inch wide. Place them an inch apart on greased pans, brush with white of egg, and sprinkle with grated cheese. Bake in a quick oven and serve hot or cold. x6.— Chocolate Meringue Custard* A boiled custard flavored with vanilla and chocolate can be finished with a meringue which is dropped by spoonfuls into a pan of boiling water, covered and cooked for a 110 July. couple minutes until set, then transferred with a skimmer to the custard in the serving dish. This dessert should be thoroughly chilled before serving. 17. — Cucumber Jelly Salad. Pare and grate 4 large cucumbers. Add i^ cupfuls of boiling water and simmer for fifteen minutes, with i teaspoonful of chopped onion, ^ of a teaspoonful of salt and i tea- spoonful of peppercorns. Have ready yi of a box of gelatine soaked in J^ of a cupful of cold water✪ Cucumber Jelly Salad, add to the cucumbers and stir until dissolved ; then strain through cheese- cloth and set aside until it begins to thicken. Line a mold with thin slices of fresh cucum- ber, fill up with the jelly and put away until firm. Unmold on a bed of salad greens — lettuce, cress or nasturtiums ; if the latter are used garnish with the blossoms. 18.— Beef Chartreuse. Beef chartreuse calls for a buttered mold lined an inch thick with boiled rice. The centre is filled with chopped cold meat well seasoned and moistened with 2 well-beaten eggs and (if necessary) a little gravy. The 111 July. top is covered with more rice and the mold steamed for an hour. xg.— Jaune Mange. Break up i ounce of sheet isinglass and soak in ^ pint of cold water until soft, then stand over a very slow fire until it is melted. Add the strained juice of 2 large oranges, 4 tablespoonfuls of wine, the beaten yolks of 4 eggs and ^ of a cupful of sugar. Stir all over the fire until the eggs thicken, then strain into a mold and set away to chill and stiffen. If sheet isinglass cannot be procured take the same weight of granulated gelatine. 20.— Egg Plant au Gratin. Wipe a large tgg plant and boil in salted water until tender. Halve it, scoop out all the pulp and mash. Season well with salt and pepper and It pinch of thyme, then add I tablespoonful of finely-chopped onion, 2 tablespoonfuls of dried bread crumbs and 2 hard-boiled eggs chopped fine. Turn into a buttered dish, sprinkle with }^ of a cupful of dry crumbs which have been salted and ^ixed with i teaspoonful of melted butter✪ Egg Plant au Gratin and brown in a quick oven. 112 July. 21. — Blackberry Mush. Blackberry mush is a dish easily managed, wherever the wild berries can be had in abundance or the cultivated ones are not too expensive. Add ^ cupful of water to each quart of the washed berries, stew and pulp them. To each quart add i scant cupful of farina and cook in a double boiler for forty- five minutes, then mold and serve cold for breakfast with sugar and cream.

AI-modernized reading of the original text

When browned, drop over them i heaping tablespoonful of butter and stir again until it is absorbed and browned, then add gradually I cupful of milk, stirring until it is smooth and thick. Season well with salt and pepper, simmer for five minutes and serve on toast or crisped crackers. 15.— Cheese Fingers. Mix together i^ cupfuls of flour, i scant teaspoonful of baking powder, good dash of cayenne and ^ of a teaspoonful of salt, into this rub i large tablespoonful of butter. Add )^ of a cupful of grated cheese, and mix to a dough with cold water. Roll out one-third of an inch thick, and cut into fingers four inches long and one-half inch wide. Place them an inch apart on greased pans, brush with white of egg, and sprinkle with grated cheese. Bake in a quick oven and serve hot or cold. 16.— Chocolate Meringue Custard. A boiled custard flavored with vanilla and chocolate can be finished with a meringue which is dropped by spoonfuls into a pan of boiling water, covered and cooked for a July. couple minutes until set, then transferred with a skimmer to the custard in the serving dish. This dessert should be thoroughly chilled before serving. 17. — Cucumber Jelly Salad. Pare and grate 4 large cucumbers. Add i^ cupfuls of boiling water and simmer for fifteen minutes, with i teaspoonful of chopped onion, ^ of a teaspoonful of salt and i teaspoonful of peppercorns. Have ready yi of a box of gelatine soaked in J^ of a cupful of cold water, add to the cucumbers and stir until dissolved ; then strain through cheesecloth and set aside until it begins to thicken. Line a mold with thin slices of fresh cucumber, fill up with the jelly and put away until firm. Unmold on a bed of salad greens — lettuce, cress or nasturtiums ; if the latter are used garnish with the blossoms. 18.— Beef Chartreuse. Beef chartreuse calls for a buttered mold lined an inch thick with boiled rice. The centre is filled with chopped cold meat well seasoned and moistened with 2 well-beaten eggs and (if necessary) a little gravy. The July. top is covered with more rice and the mold steamed for an hour. 19.— Blanc Mange. Break up i ounce of sheet isinglass and soak in ^ pint of cold water until soft, then stand over a very slow fire until it is melted. Add the strained juice of 2 large oranges, 4 tablespoonfuls of wine, the beaten yolks of 4 eggs and ^ of a cupful of sugar. Stir all over the fire until the eggs thicken, then strain into a mold and set away to chill and stiffen. If sheet isinglass cannot be procured take the same weight of granulated gelatine. 20.— Egg Plant au Gratin. Wipe a large egg plant and boil in salted water until tender. Halve it, scoop out all the pulp and mash. Season well with salt and pepper and It pinch of thyme, then add 1 tablespoonful of finely-chopped onion, 2 tablespoonfuls of dried bread crumbs and 2 hard-boiled eggs chopped fine. Turn into a buttered dish, sprinkle with }^ of a cupful of dry crumbs which have been salted and mixed with 1 teaspoonful of melted butter and brown in a quick oven. July. 21. — Blackberry Mush. Blackberry mush is a dish easily managed, wherever the wild berries can be had in abundance or the cultivated ones are not too expensive. Add ^ cupful of water to each quart of the washed berries, stew and pulp them. To each quart add i scant cupful of farina and cook in a double boiler for fortyfive minutes, then mold and serve cold for breakfast with sugar and cream.

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Clams Browned and CreamedCheese FingersSteamed Blackberry PuddingCucumber Jelly SaladEgg Plant au Gratin

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