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Sargent & 

Leonard Street 

Recipes for 
Dishes and 

New York 

Copyright, 1902, by 
! Sargent & Co. 

Sargent’s Gem 
Food Chopper 

Ts a kitchen necessity ; no housekeeper should 
A be without it. Gem- Chopped ingredients 
are needed in the preparation of nearly every 
meal. By Gem-Chopped we mean chopped with 
Sargent’s Gem Food Chopper, which does the 
work quickly, quietly, easily and with satisfac- 
tory results. The old-fashioned method of using 
the chopping-bowl and knife is slow, noisy and 

Labor-saving, Time-saving, Food-saving 

Sargent’s Gem Food Chopper is a labor- 
saving, time-saving and food-saving machine 
intended for daily use in the kitchen. It is not 
a complicated piece of mechanism and no special 
directions for using it are needed ; there are few 
parts, so that it cannot get out of order — it is 
easy to take apart, easy to put together, easy to 
adjust, easy to use, can be cleaned in a jiffy and 
with less trouble than a chopping-bowl. 

Self-sharpening Steel Cutters 

With each machine there are steel cutters, 
for fine, medium and coarse chopping, and 
for pulverizing. These cutters are made 
of steel, a feature peculiar to Sargent’s Gens 
Food Chopper ; they will not break ; they; 

are self -sharpening ; each cutter Gem-Chops in 
pieces of its uniform size and they do not tear, 
mash, squeeze or grind the various ingredients. 

Useful at all Times 

The recipes in this book show the great 
variety of uses to which the Gem may be put, 
although these recipes cover only a few of the 
many dishes in which Gem-Chopped ingredients 
are needed. It will be seen that the Gem 
is useful Summer and Winter, Spring and 
Autumn, in preparing the breakfast, dinner, 
luncheon and supper. It is more useful tudn a 
chopping-bowl and a great deal handier ; it may 
be easily clamped to the kitchen table, and is 
then ready for use whenever needed. 

Gem-Chops All Kinds of Food 

Sargent’s Gem Food Chopper Gem-Chops 
raw meat, cooked meat, fish, clams, oysters, vege- 
tables of all kinds, fruit, bread, crackers, cheese, 
nuts and many other articles used in making the 
substantial dishes and dainty desserts described 
in this book. It will be found exceedingly useful 
in making many of the culinary favorites of 
every family. 

Utilizes " Left-overs ” 

Sargent’s Gem Food Chopper will be found 
economical, too ; with it many attractive and 
appetizing dishes can be prepared from the “ left- 
overs,” which would be wasted if it were not for 
the Gem. 

Sargent’s Gem Food Chopper 

A modern household utensil that is needed in every 
kitchen. Carefully made, nicely tinned, self-cleaning, 
self-sharpening. It has steel cutters, and is made in 
four sizes as described below : 






Diameter of Hopper 

Diameter of Barrel 

from Table 
to Bottom 
of Barrel 






1 lb. 

2 % in. 

3 in. 

1 % 

1^ in. 

\y 2 in. 


2 lbs. 

3 “ 

3% “ 

1% “ 

2 % “ 

2 % “ 



3 X “* 

4 “ 

1 H “ 

2 $4 “ 

23 ^ “ 


3 “ 

45/s “ 

47/8 “ 

2^ “ 

2}4 “ 

3 l A " 

No. 20 is the size generally purchased for family use ; 
No. 22 stands higher from the table and has a larger 
hopper; No. 24 is extra large and heavy. 

Each chopper is packed in a paste-board box. 

Cutter No. o 

for Fine Pulverizing 

No. i. For Pulverizing 

No. 3. Medium 

No. 4. Coarse 

st eel Cutters 

that cannot break 

A point in favor of Sargent’s 
Gem Food Chopper is the fact 
that the cutters are made of steel 
and cannot break. They chop in 
pieces of uniform size — do not 
mash, tear, squeeze or grind the 
various substances and are fur- 
nished with the Choppers as 
follows : 

No. 16, The Little Gem. 

Furnished with Steel Cutters 
Nos. 1, 2 and 4. Also Nut 
Butter Cutter No. 5. 

No. 20, Family Size. 

Furnished with Steel Cutters 
Nos. 1, 2, 3 and 4. Also Nut 
Butter Cutter No. 5. 

No. 22, Medium Size. 

Furnished with Steel Cutters 
Nos. I, 2, 3 and 4. Also Nut 
Butter Cutter No. 5. 

No. 24, Large Size. 

Furnished with Steel Cutters 
Nos. c, I, 2, 3 and 4. 

The Gem is a well-built ma- 
chine, intended for kitchen use 
day in and day out. 

Nut Butter 

Can be easily made by using the special cutter shown 
herewith (See Receipe No. 1 77 )* This additional 
feature makes the Gem more valuable to housekeepers. 

Nut Butter Cutter Showing One Side. 

This is furnished with Nos. 1 6, 20 and 22 without 
additional cost, and with No. 24 at additional cost. 

Sausage Stuffer 

All of the Nos. 22 and 24 Gem Choppers are made 
so that the stuffer attachment can be screwed on and 
the Gem used for stuffing sausages. 

Stuffer Attachment 
Made to fit Nos. 22 and 24. 

Furnished at a slight additional cost. 

Suggestions by 
Janet McKenzie Hill 

Editor of Boston Cooking School Magazine 
Contributor, on Culinary Topics, to the 
Ladies'' Home Journal and other periodicals 

"Left-overs” Transformed into T id-bits 

“ Left-overs ” transformed into appetizing 
tid-bits belong distinctively to the dainty home 
table. A few bits of cold meat, with appropriate 
additions of inexpensive materials properly treated 
and flavored, give an air of elegance and a touch 
of refinement to an otherwise plain table. In 
food, as elsewhere, appearances count, and the 
final appearance of the dish itself has much to do 
with its digestibility. 

44 The Flower of Cookery” 

The process of warming over cold meats has 
been called “ the flower of cookery ; ” the digest- 
ibility of meat once cooked to tenderness depends 
upon its being simply reheated (not cooked over), 
as a second cooking toughens the fibers. The 
ease with which cooked meats can be reheated 
depends largely upon the size of the pieces into 
which the product is divided. It would seem 
then that a means of quickly dividing meats 
uniformly into pieces of such size as various 
dishes of the cuisine calls for, would be that 
which is required in all successful meat cookery. 

Suggestions by Janet McKenzie Hill — Continued 

The Gem is Indispensable 

To meet this demand Sargent's Gem Food 
Chopper has been devised, and the clean cut 
pieces of uniform size into which not only meat, 
but vegetables, fruit, cheese, nuts, and other 
substances may be quickly and easily separated, 
renders it one of the indispensable articles in the 
kitchen outfit of every economical housewife. 

Getting the Most Out of Meat 

Meat, either cooked or uncooked, in order to 
be of use in the economy of the human system 
needs to be broken up ; tender meat falls apart 
readily when it comes in contact with the teeth, 
and thus is easily acted upon by the digestive 
fluids. But there is only a small portion of really 
. tender meat in a side of beef or mutton, and the 
price of this puts it beyond the reach of daily 
consumption in the majority of families, and yet 
less tender meat, richer in nutritive qualities and 
much less expensive, if it be properly Gem- 
Chopped may be easily digested and assimilated. 

No. i, Soup Stock 

The material for the stock is usually at hand in the shape of 
a few bits of brown fat, the gristle and stringy pieces left from 
the carefully trimmed pieces of meat, and in the bones from 
which the meat has been taken. Bones and gristle of themselves 
do not add value to the soup stock, but the meat juice formerly 
cooked into these and which a process of slow cooking releases, 
is what is sought for. These give a flavor which may be height- 
ened and modified to suit the taste, by the addition of a few bits 
of raw meat that may be at hand (the trimmings from chops, the 
flank ends of steak, etc.), and certain vegetables and herbs, 
either uncooked or sauted in hot fat. The proportions are : 
Water to cover the ingredients and a tablespoonful of coarse 
Gem-Chopped vegetables of several kinds to a quart of liquid ; 
seeds, as celery, a piece of bay leaf, a red pepper pod, horse- 
radish root and mushroom parings are added at discretion. After 
simmering two hours or more the liquid is drained off, and when 
time allows, cooled and freed from fat, when it is ready for use. 

— Janet McKenzie Hill, 

No. 2, Beef Soup Stock 

Take a shank of beef and 
Gem-Chop (Cutter No. i) ; take 
out the marrow and with a 
piece of butter put into a kettle ; 
set over the fire and when hot add the meat and cook until 
brown ; then add the bones and sufficient hot water to cover it ; 
boil four hours ; strain and set away to cool. 

— From The Kohinoor. 

No. 3, Brown Soup 

Put on your soup bone early in 
the morning. Gem-Chop two 
pounds of beef very fine, flavor 
with onion, salt and pepper, and 
make into small balls and fry; 
put them into the soup (after 
seasoning the soup to your taste), add one pint of browned flour. 
Have in the tureen six hard-boiled eggs, cut up ; four lemons, 
sliced ; pour the soup over these and serve. 

— From The Kohinoor. 

Soup bone 
2 pounds beef 
1 pint flour 
6 eggs 
4 lemons 

Shank of beef 

No. 4, Beef and Sago Soup 

Two pounds lean beef, Gem-Chopped 
(Cutter No. 4), two quarts of water, 
one-half cup sago, soaked soft in a 
little water, yolks of three eggs, salt 
to taste ; stew the beef till it falls to 
pieces, strain, salt the liquid and stir in the sago ; simmer gently 
one hour, stirring often ; add the beaten yolks, boil up once and 
serve.— From The Kohinoor. 

No. 5, Victoria Soup 

Gem-Chop the veal with the 
onion and carrot, put in kettle 
with one quart of water or 
enough to cover, and skim and 
let simmer for one hour ; when 
nearly done add the barley, pre- 
viously soaked in a little water. 
Boil gently one and a half hours after the barley has been put in, 
adding water now and then as it simmers down ; lastly, add one 
quart of milk, boil up once and serve. Other spices may be used. 
Thicken a little with two tablespoonfuls of flour, if liked. 

— Ladies’ Aid Cook Book. 

No. 6, Clam Soup 

For family of six take two dozen 
clams, wash thoroughly with 
brush, put water enough on so 
as to cover the clams, let cook 
until shells open, then remove shells and clams ; add milk, salt, 
and pepper to the water in which the clams have cooked ; 
Gem-Chop the clams, restore them to the liquor, and let it all 
boil until tender; butter to taste. — Ladies’ Aid Cook Book. 

No. 7, Tomato Fish Chowder 

Gem-Chop fine two slices of pork 
and fry ; add a can of tomatoes 
and cook slowly for an hour ; 
then put in Gem-Chopped fish 
and potatoes in layers ; shake a 
little pepper and flour with each 
layer ; when the potatoes are 
nearly done add a quart of milk and one dozen crackers, split ; 
take the crackers up separately; if the pork does not relish, add 
a little salt ; this requires four pounds of fish and a quart bowl of 
potatoes. — From The Kohinoor. 

2 slices pork 
J4 can tomatoes 
4 pounds fish 
1 quart potatoes 
1 quart milk 
A dozen crackers 

2 dozen clams 

1 pound knuckle of veal 
1 onion 

1 blade of mace 
24 pound pearl barley 
1 carrot 
1 quart of milk 

2 pounds lean beef 

24 CU P sa S° 

Volks of 3 eggs 

No. 8, Clam Chowder 

Cut the pork into thin slices and 
fry the grease out ; Gem-Chop 
the vegetables fine; take the 
scraps of pork out of the frying 
pan and pour the grease into a 
kettle that will hold at least one 
gallon ; pour the Gem-Chopped 
vegetables into the kettle and 
cover well with water, add the juice of the clams ; cook two and 
one-half hours, keeping the vegetables well covered with water all 
the time ; Gem-Chop the clams and pork scraps together and add 
them to the vegetables fifteen minutes before serving ; the last 
thing add two quarts of milk and let it just come to the boiling 
point ; salt, pepper and summer savory to suit the taste. 

— Ladies’ Aid Cook Book. 

25 clams 

y% pound salt pork 
6 potatoes 
4 small onions 
2 carrots 

1 pint-can tomatoes 

2 quarts milk 

No. 9, New England Clam Chowder 

One-fourth pound of fine clear 
fat pork, Gem-Chopped and 
fried ; six potatoes, peel and 
cut into small pieces ; two 
onions, sliced ; put potatoes and 
onions into a deep iron pot with 
the pork ; add a little hot water and the liquor from one quart of 
clams ; Gem-Chop the clams and add them to the pot ; cook 
until potatoes are done ; add pepper and salt to taste ; when 
cooked, just before removing from the fire, add one quart sweet 
milk and a few sprigs of parsley. — From The Kohinoor. 

pound fat pork 
6 potatoes 
2 onions 
1 quart clams 
1 quart milk 

No. 10, Long Island Clam Chowder 

Twenty-five clams, Gem-Chopped, 
two onions sliced, one quart of po- 
tatoes sliced very thin, eight crack- 
ers broken, two slices fat pork, 
Gem-Chopped. Fry the pork very 
crisp and add a piece of butter 
size of an egg, then add clams, onions, potatoes and crackers, 
a few at a time, with a little salt and pepper, until they are all 
in ; cover with water and the clam juice and boil slowly until 
potatoes are well done, then add another quart of hot water and 
it is ready for use. — Ladies’ Aid Cook Book. 

25 clams 
2 onions 

1 quart potatoes 
8 crackers 

2 slices pork 

No. ii, Scalloped Clams 

Twelve Gem - Chopped clams.. 
Put in well-buttered dish alter- 
nate layers of clams, sliced raw 
potatoes and bread crumbs. 
Season each layer of clams with 
a little onion, salt, pepper and 
butter. Put layer of crumbs on top, pour on liquor from clams, 
fill dish with milk and bake two hours. 

— Ladies* Aid Cook Book. 

12 clams 
Bread crumbs 

No. 12, Clam Fritters 

Twelve clams, Gem-Chopped 
fine ; one pint milk, four eggs. 
Add the liquor from the clams 
to the milk ; beat up the eggs 
and add, with salt and pepper, 
enough flour for a thin batter; lastly, add the Gem-Chopped 
clams ; fry in hot lard, trying a little first to see if fat and batter 
are right ; a tablespoonful makes a fritter of moderate size ; fry 
quickly and serve hot. — Ladies’ Aid Cook Book. 

No. 13, Oyster Fritters 

Drain oysters thoroughly, Gem- 
Chop fine, season with pepper 
and salt ; make a batter of 
eggs, milk, and flour, stir the 
Gem-Chopped oysters into this 
and fry in hot lard. — L adies* Aid Cook Book. 




12 clams 
1 pint milk 
4 eggs 

No. 14, Fish Croquettes 

Take cold fish of any kind, separate from the bone, Gem-Chop 
fine, add a little seasoning, an egg, a very little milk and a tea- 
spoonful of flour ; brush with egg, roll with bread crumbs and 
fry brown in hot lard. — From The Kohinoor. 

No. 15, Salmon Croquettes 

One pound of cooked salmon, 
one cup cream, two tablespoon- 
fuls butter, one tablespoonful 
flour, three eggs, pepper and 
salt. Gem-Chop salmon fine ; 
mix flour and butter together; 
let cream come to boil and stir 
in one well-beaten egg and remove from the fire ; when cold make 
in croquettes ; dip in beaten egg, roll in Gem-Chopped crackers 
and fry. — From The Kohinoor. 

1 pound cooked salmon 

1 cup cream 

2 tablespoonfuls butter 
1 tablespoonful flour 

3 eggs 

1 pint cracker crumbs 

No. 16, Salmon Loaf 

One can salmon Gem-Chopped 
fine ; grease a baking dish, put 
in a thin layer of Gem-Chopped 
crackers, then a layer of the sal- 
mon, then a layer of the dress- 
ing and so on until you have two 
layers of each, with a dressing on top ; then take a cup of fine 
Gem-Chopped crackers and sprinkle over top. Salt to taste ; 
bake one and one-half hours. 

1 can salmon 
Cracker crumbs 

2 tablespoonfuls butter 
2h* tablespoonfuls flour 
I 14 pints milk 


Melt two good tablespoonfuls butter, stir into it two and one- 
half tablespoonfuls of flour, then add one and one-half pints of 
milk, boil until thick. — L adies’ Aid Cook Book. 

No. 17, Salmon Puffs 

Remove the skin and bones from 
a pound of canned salmon ; 
Gem-Chop the fish fine and add 
to it a tablespoonful of melted 
butter and half a cup of bread 
crumbs ; salt and pepper, also a 
tablespoonful of lemon juice and three well-beaten eggs ; mix 
well and put in cups ; set the cups at once in a pan of hot water, 
the water coming to within an inch or so of the top of the cups ; 
bake for half an hour in a hot oven ; turn out and cover with egg 
sauce. — From The Kohinoor. 

1 pound canned salmon 
1 tablespoonful butter 
*4 cup bread crumbs 
1 tablesp^onful lemon juice 
3 eggs 

No. 18, Deviled Lobster 

Extract the meat from a boiled 
lobster, Gem-Chop fine, season 
high with ground mustard, salt 
and pepper, stir well until mixed, 
put it into a porcelain saucepan, 
cover with just enough water to keep it from burning, let it boil 
up once, then stir in two tablespoonfuls of vinegar and a table- 
spoonful of butter ; let it boil up again and serve. 

— Ladies’ Aid Cook Book.. 

No. 19, Deviled Clams 

Gem-Chop fine half pound sueL 
one pound beef off the round, 
one quart of clams, two onions. 
Fry out the suet, add the onions ; 
when nicely browned put in the 
meat, then the clams, and two 
tablespoonfuls of canned tomatoes ; season to taste, salt, pepper 
and thyme ; when thoroughly cooked fill clam shells with this 
mixture, over which sprinkle Gem-Chopped toast crumbs ; return 
to the oven to brown. — From The Kohinoor. 

No. 20, Fish Balls 

Take a cupful of salt fish 
Gem-Chopped fine, and two cup- 
fuls of potatoes peeled and cut 
fine, boil together ; when the 
potatoes are done, mash, add 
one egg, a small piece of butter, then make into balls. 

— From The Kohinoor. 

No. 21, Codfish Balls 

Twelve potatoes, one pound oi 
Gem-Chopped codfish ; freshen 
the fish over night, or boil it up 
and pour off the water until it is 
fresh enough ; mash the pota- 
toes and fish together; add but- 
ter and milk until the proper consistency to mold nicely with the 
hands into small balls ; roll in flour or Gem-Chopped crackers 
and fry in hot lard or butter until a nice brown. 

— Ladies’ Aid Cook Book. 

1 pound codfish 

12 potatoes 




1 cup salt fish 

2 cups potatoes 
1 egg 

pound suet 
1 pound beef 

1 quart clams 

2 onions 

2 tablespoonfuls tomatoes 

1 lobster 

2 tablespoonfuls vinegar 
1 tablespoonful butter 

Help the help. Explain the working of Sargent’s Gem 
Food Chopper to the cook; she will appreciate it. 

No. 22, Supreme of Halibut 

Remove skin and bone from 
about a pound of halibut, then 
Gem-Chop the fish twice. Use 
Cutter No. i. There should be 
one cup, or half a pound, of the 
Gem-Chopped fish. Add a tea- 
spoonful of salt and a dash of white pepper or paprika, then, one 
at a time, beat in four eggs, beating the mixture smooth between 
each addition, then beat in gradually one pint of cream. Turn 
the mixture into buttered timbale-molds, individual size, or one 
large mold holding three pints, set on a fold of paper in a dish 
of hot water and cook in the oven until the centre is firm. It 
will take fifteen or twenty minutes to cook in the small molds, 
an hour or more in the large mold. Serve with any fish sauce. 

— Janet McKenzie Hill. 

1 pound halibut 
4 eggs 
1 pint cream 
1 teaspoonful salt 

No. 23, Halibut Cutlets 

Gem-Chop one solid pound of 
raw halibut, using Cutter No. 1 
or 2. Cream half a cup of but- 
ter and to it add, gradually, the 
Gem-Chopped fish ; season with 
a teaspoonful of salt and a half 
a teaspoonful of white pepper; set on ice, or in a cold place, to 
become firm, then form into cutlets, egg-and-bread crumb and 
fry in deep fat about four minutes. As the fish is uncooked the 
fat should be less hot than to fry croquettes and other cooked 
preparations. Serve with a rich tomato sauce. 

— Janet McKenzie Hill. 

1 solid pound raw halibut 
J4 cup butter 
1 teaspoonful salt 
J4 teaspoonful white pepper 

No. 24, Roast Turkey 

Gem-Chop two pounds of fresh pork, the liver of the turkey 
and one-fourth of a pound of crackers or stale bread (use Cutter 
No. 1) ; season with pepper and salt and a teaspoonful of poultry 
seasoning ; mix thoroughly and press into the crop of a cleaned 
and washed turkey; truss the turkey into a neat and compact 
shape and cover the breast with a strip of salt pork. Bake a ten- 
pound turkey from three to four hours, basting with the dripping 
in the pan, to which a little boiling water has been added. 

— Janet McKenzie Hill. 

No. 25, Roast Turkey, Country Style 

After a fine, plump turkey has been nicely dressed wipe it dry, 
both inside and outside ; make a dressing of Gem-Chopped bread 
crumbs (use stale bread) and mashed potato, about one-third 
potato and two-thirds bread crumbs ; season with salt, pepper, 
sage and summer savory to tasie ; till the turkey with this and 
sew up the openings ; pour one pint of hot water in the dripping 
pan, and be careful to add more water as it cooks away, or the 
gravy will be spoiled ; roast in a hot, steady oven until the turkey 
is done ; when done it should be a beautiful, crisp, golden brown ; 
unless the covered roasting pan is used frequent basting is neces- 
sary ; when done, if the gravy in the pan is not thick enough, 
add a little flour, some seasoning, if necessary, and the giblets, 
which should be boiled and Gem-Chopped. 

— Ladies’ Aid Cook Book. 

No. 26, Roast Turkey, Oyster Dressing 

Select a young turkey, twelve to fifteen pounds, draw it nicely 
and rinse it out with several waters ; make a dressing of one 
quart of Gem-Chopped bread crumbs (use stale bread), one egg, 
two tablespoonfuls butter, one teaspoonful sage, one pint of 
oysters, Gem-Chopped fine, and mix all together; stuff body and 
breast with the dressing, sew up, tie the legs and wings to body, 
rub it over with butter, salt and pepper, put in dripping pan, 
pour on a cup of boiling water, set in oven, baste often ; when 
done serve with cranberry sauce. — Ladies’ Aid Cook Book. 

No. 27, Mock Duck 

Prepare dressing as for turkey, and after pounding a round 
steak spread dressing over it ; sprinkle with salt, pepper, and a 
little butter, lap over the ends, roll steak tightly and tie closely ; 
spread butter over steak after tying ; lay steak on a rack in bake 
pan, baking as a turkey or duck, basting often ; a half hour in 
brisk oven will bake ; pour gravy over it and serve hot. 

— Ladies’ Aid Cook Book. 

No. 28, Creamed Chicken 

Gem-Chop chicken (Cutter No. 
4) ; cook five minutes in boil- 
ing water, then plunge in cold 
water ; put in saucepan one 
ounce of butter, one teaspoon- 
ful of salt, a little pepper; let 
cook ten minutes, then add a half pint of boiling water; cook 
until tender ; take out on hot platter, skim the fat from a half pint 
of the broth ; mix a half pint of cream with the well-beaten yolks 
of three eggs and add this to the broth ; cook ten minutes, but do 
not boil ; pour over the chicken ; garnish with toast. 

— From The Kohinoor. 

1 chicken 
1 ounce butter 
1 teaspoonful salt 
14 pint cr^am 
Yolks of 3 eggs 

No. 29, Hamburg Steak 

With Broiled Tomatoes and Macaroni 

Gem-Chop a pound and a half 
of round steak (top of the round 
preferred). Saute half a green 
pepper, Gem-Chopped fine, in a 
tablespoonful of butter ; add 
this to the meat with a tea- 
spoonful and a half of salt and 
a few drops of onion juice. 
Press into a compact oval shape about an inch and a half thick, 
keeping the edges and centre of equal thickness. Brush a broiler 
generously with bacon fat or dripping, and put in the meat care- 
fully. Cook each side one minute, holding close to a brisk fire, 
then five or six minutes at a little distance, turning each ten 
seconds. Turn from the broiler on to a hot platter and spread 
with two tablespoonfuis of butter, creamed with a little fine 
Gem-Chopped parsley. Surround with macaroni in cream sauce 
and broiled tomatoes (Recipes Nos. 108 and 112). 

— Janet McKenzie Hill. 

1J4 pounds round steak 
14 green pepper 
1 tablespoonful butter 
134 teaspoonfuls salt 
Few drops onion juice 

2 tablespoonfuls butter 

No. 30, Beef-and-Rice Croquettes 

Mix one cup (half a pound) of 
raw beef from the top of the 
round, Gem-Chopped (Cutter 
No. 1 or 2), with one-third a cup 
of washed rice ; add half a tea- 
spoonful of pepper and a dash 
of cayenne. Cook a cabbage in boiling salted water two or three 
minutes, so that the leaves may be pliable and removed from the 
head in perfect condition. Remove the leaves, one by one, and 
in each wrap a rounding teaspoonful of the beef and rice. Lay 
the croquettes in a baking-dish, pour over them a tomato sauce, 
cover the dish, and bake one hour in a moderate oven. Serve 
arranged on a dish with the tomato sauce poured around them- 
If the sauce becomes too thick in cooking, dilute with stock or 
water. — Janet McKenzie Hill. 

No. 31, Beefsteak Loaf 

Take two pounds round steak 
Gem-Chopped fine, one egg, one 
teacup of bread crumbs, one- 
half teacup of sweet milk, a little 
pepper, two teaspoonfuls salt, 
knead into a loaf and bake two 
hours ; put a little pork around 
the loaf after it is in baking-dish. — Ladies’ Aid Cook Book. 

No. 32, Beef Loaf 

After seasoning with pepper and salt, form finely Gem-Chopped 
beef- into a loaf and cover the top with slices of salt pork ; bake 
in a good oven ; about half an hour before done remove the pork 
from the top of loaf to allow meat to brown ; served with a thick- 
ened gravy. — From The Kohinoor. 

Beef Loaf 

One and one-half pounds of 
Gem-Chopped beef, one-half cup 
of butter, two cups Gem-Chopped 
crackers, one cup boiling water, 
pepper and salt to taste ; bake in 
a moderate oven one and one-half hours ; baste frequently. 

— Ladies’ Aid Cook Book. 

No. 33, 

1J4 pounds beef 
J4 CU P butter 
2 cups cracker crumbs 

2 pounds round steak 
1 egg 

1 cup bread crumbs 
14 cup milk 

2 teaspoonfuls salt 

1 cup raw beef, Gem-Chopped 
34 cup rice 

£4 teaspoonful pepper 
Dash of cayenne 
1 cabbage 

No. 34, Cannelon of Beef 

Gem-Chop two pounds of 
steak from the top of the 
round (use Cutter No. i) ; 
add a grating of nutmeg, 
a tablespoonful of Wor- 
cestershire sauce, a tea- 
spoonful or more of salt, 
a few grains of pepper, a beaten egg ; add also half a cup of 
bread, crust removed, softened in cold water and wrung dry in 
a cloth ; mix all thoroughly and shape into a roll. Bake about 
half an hour, basting often with salt pork or bacon fat, melted 
in hot water. — Janet McKenzie Hill. 

2 pounds round steak 

1 tablespoonful Worcestershire sauce 
1 teaspoonful salt 
1 egg 

cup bread 

No. 35, Cannelon of Beef 

Mix together one pound of un- 
cooked beef, Gem-Chopped fine, 
yolk of one egg, one tablespoon- 
ful of butter, one of bread 
crumbs, one teaspoonful of 
lemon juice, one of salt, and a 
small amount of black pepper ; 
then form into a roll, wrap in greased paper ; put in a baking- 
pan and bake in a quick oven thirty minutes, basting twice with 
melted butter ; when done remove the paper, place the roll in 
the centre of a hot dish, and turn over it brown sauce (Recipe 
No. 123 ). — Ladies’ Aid Cook Book. 

1 pound beef 
Yolk of 1 egg 
1 tablespoonful butter 
1 tablespoonful bread crumbs 
1 teaspoonful lemon juice 
1 teaspoonful salt 

No. 36, Spiced Beef 

Two pounds raw round steak, 
Gem-Chopped fine ; four eggs, 
eight butter crackers, pulverized 
with the Gem, one teaspoon- 
ful salt, half teaspoonful pepper, 
quarter of a nutmeg; mix and 
form in long roll ; bake with bits 
of butter on top ; to be sliced when cold. 

— From The Kohinoor. 

2 pounds beef 
4 eggs 

8 butter crackers 
1 teaspoonful salt 
14 teaspoonful pepper 
*4 nutmeg 

No. 37, Pressed Beef 

Boil until tender a beef shank, Gem-Chop fine, and season 
highly with salt, pepper, or any other seasoning you prefer ; boil 
down liquor and pour over meat ; press in mold and when cold 
cut in slices. — L adies’ Aid Cook Book. 

No. 38, Toad in a Hole 

One pound round steak, one pint 
sweet milk, one cup flour, one 
egg, salt and pepper ; Gem-Chop 
steak ; beat egg very light, then 
add milk and pour on the flour 
gradually, beating smooth ; but- 
ler a two-quart dish, put the meat in dish and season well, and 
over it pour the batter ; bake an hour in a moderate oven ; serve 
hot. — Ladies’ Aid Cook Book. 

1 pound round steak 
1 pint milk 
1 cup flour 
1 egg 

No. 39, Meat Pie 

Gem-Chop pieces of beef, veal, or lamb, or all three, and make 
a layer in the bottom of baking dish with thin slices of toma- 
toes, a very little onion; season nicely ; add bits of butter and 
Gem-Chopped crackers ; repeat this until dish is nearly full, then 
pour a cup of water into it and cover with a crust made of one 
pint of flour, into which you have sifted four teaspoonfuls of bak- 
ing powder, butter size of egg, and sufficient water. 

Ladies’ Aid Cook Book. 

No. 40, Chopped Veal Cutlets 

Gem-Chop enough raw veal, 
using Cutter No 1, to make one 
pint. It will take one pound of 
solid meat. Gem-Chop with the 
meat one-third a cup of blanched 
almonds. To the meat and al- 
monds add a scant teaspoonful of salt, a little pepper, onion juice, 
and chopped parsley, if at hand ; mix the ingredients thoroughly, 
then form into cutlet shapes, egg-and-bread crumb and fry in 
deep fat seven or eight minutes. Drain on soft paper and serve 
with tomato sauce (Recipe No. 116 ). — Janet McKenzie Hill, 

1 pound veal 

34 teacup blanched almonds 
1 scant teaspoonful salt 
Pepper, onion juice and parsley 

No. 41, Chartreuse of Veal 

Gem-Chop two pounds of 
uncooked veal and about 
three ounces of fat salt 
pork, or cooked ham, 
using Cutter No. 1. Add 
half a tablespoonful o f 
salt, half a teaspoonful of 
pepper, one-third a cup 
of tomato puree, two well- 
beaten eggs, two table- 
spoonfuls of melted but- 
ter, and half a cup of 
Gem-Chopped bread crumbs (Cutter No. 1) ; mix thoroughly 
and use to line a well-buttered melon-mold. In the centre of the 
mold put a cup of cooked chicken, Gem-Chopped fine with 
Cutter No. 1, and mixed with a sauce made of two tablespoon- 
fuls, each, of butter and flour, one-fourth a teaspoonful of salt, 
a dash of pepper, and three-fourths a cup of stock, milk, or 
tomato puree ; cover with more of the uncooked mixture and 
steam between two and three hours. Serve hot, surrounded with 
buttered string beans. — Janet McKenzie Hill, 

2 pounds uncooked veal 

3 ounces fat salt pork or cooked ham 
J4 cup tomato puree 

2 eggs 

1 cup cooked chicken 
34 tablespoonful salt 
34 teaspoonful pepper 

2 tablespoonfuls butter 
34 cup bread crumbs 

2 tablespoonfuls butter 
2 tablespoonfuls flour 
34 teaspoonful salt 
% cup stock, milk, or tomato puree 

No. 42, Stuffed Flank of Veal 

In cutting the flank, in- 
clude part of the breast, 
to make when boned a 
rectangular piece of meat, 
freed of all gristle and 
bones. Have r e a d y , 
Gem-Chopped with Cut- 
ter No. 1, about a pound and a half of fresh pork, largely lean; 
mix with this a cup and a half of Gem-Chopped stale bread and 
two beaten eggs ; salt and pepper to taste ; also, for flavoring, 
mushroom or tomato catsup, spiced sweet herbs or grated onion. 
When thoroughly mixed, spread this upon the veal, then roll 
closely and tie in a cloth ; let the string pass around the roll 
several times and tie the ends securely. Put in a kettle of water, 
on the top of the bones, add a few vegetables and let boil ten or 
fifteen minutes ; then simmer until the meat is tender. Cool in 
the broth. Serve cold. — Janet McKenzie Hill. 

Flank of veal 
134 pounds lean fresh pork 
134 cups bread 
2 eggs 

Mushroom or tomato catsup 
Spiced sweet herbs or grated onion 

No. 43, Veal Loaf 

Three and a half pounds veal 
Gem-Chopped very fine, seven 
crackers, pulverized with the 
Gem, two eggs, two slices corn- 
ed pork (very fat), form into a 
loaf and put the yolk of one egg, 
powdered crackers, and a little salt and pepper on top of it ; bake 
until done, basting frequently. — From The Kohinoor. 

No. 44, Veal Loaf 

Two pounds of veal, 
Gem-Chopped fine ; two 
cups bread crumbs, two 
eggs, one even tablespoon- 
ful of salt and pepper 
mixed; sage to taste; a 
little butter ; bake about 
one hour ; slice quite thin ; the secret of having it slice off thin 
without breaking is pressing it down firmly in the dish before 
baking. — L adies’ Aid Cook Book. 

No. 45, Veal Loaf 

Two pounds Gem-Chopped veal, 
one-fourth pound salt pork, four 
boiled eggs ; slice eggs over 
bottom of greased pan, then a 
layer of meat, and alternate lay- 
ers of egg and meat, properly 
seasoned, until it is all used ; shave butter over top, nearly cover 
with water ; tie double paper over, bake one hour ; remove paper, 
put plate with'weight on and bake one hour more ; if to be eaten 
cold, leave weight on until cold.— Ladies’ Aid Cook Book. 

No. 46, Veal Sausage 

Gem-Chop one pound of veal 
and one-fourth a pound of kid- 
ney suet, using Cutter No. 1 ; 
add two beaten eggs, one-fourth 
a cup of Gem-Chopped crackers 
(use Cutter No. 2), two table- 
spoonfuls of thick cream, then salt, pepper and nutmeg to taste ; 
roll with the hand into firm sausage shapes, then roll in 
Gem-Chopped crackers. Melt two or three tablespoonfuls of 
butter in an agate pan, lay in the sausage, sprinkle with melted 
butter and Gem-Chopped crackers and bake about an hour. Serve 
on a bed of spinach k la creme (Recipe No. no). Garnish with 
bread croutons. — J anet McKenzie Hill. 

1 pound veal 

*4 pound kidney suet 

2 eggs 

*4 cup cracker crumbs 
2 tablespoonfuls thick cream 

2 pounds veal 

pound salt pork 
4 eggs 

2 pounds veal 
2 cups bread crumbs 
2 eggs 

1 tablespoonful salt and pepper 



3J4 pounds veal 
7 crackers 
2 eggs 

2 slices fat pork 
Yolk of 1 egg 

The old way of chopping is hard work, the new way — Gem- 
Chopping— is easy. You can use the Gem for everything. 

No. 47, Sausages 

Gem-Chop equal weights of 
lean and fat pork (Cutter No. 
i). Season to taste with salt 
and pepper and powdered sage. 
A teaspoonful of salt, half a 
teaspoonful of pepper, and one 
and a half teaspoonfuls of sage for each pound of meat would be 
a fair proportion for many. Mix the ingredients thoroughly, and 
with the sausage-stuffer attachment force the mixture into the 
prepared skins ; twist the skins at equal distances to make divi- 
sions in the sausage. If the skins be not at hand, press the meat 
into cotton bags made for the purpose. Sausages are good when 
cooked in baked beans in the place of salt pork. 

— Janet McKenzie Hill. 

Lean pork 
Fat pork 

Powdered sage 

No. 48, Sausages with Apple Sauce 

Prick, the skin of the sausage many times, then let simmer in a 
Vying-pan fifteen minutes, drain and brown in the oven. Make 
a syrup of one cup, each, of sugar and water, and in it cook 
pared apples, sliced, a few at a time, to preserve the shape. 
Serve the sausage on the apples. — J anet McKenzie Hill. 

No. 49, Rechauffe of Wild or Domestic 

Heat half a cup of gravy, 
left from the roast cluck, 
two tablespoonfuls of to- 
mato catsup, and one- 
fourth a cup of grape or 
currant jelly ; cream two 
tablespoonfuls of butter 
with a level teaspoonful 
of corn-starch ; add one- 
fourth a teaspoonful of salt and a dash of pepper and stir into 
the hot liquid; let boil once, then simmer, gently five minutes ; 
add six or eight olives, stoned and cut in slices, and a cup of 
Gem-Chopped meat from the bones of the duck (use Cutter No. 
4) ; let heat without cooking five or six minutes, then serve. 

— Janet McKenzie Hill. 

Chicken or Veal 

Gem-Chop enough cooked 
chicken or veal to fill a Cup 
twice ; add half a cup of 
lean ham Gem-Chopped, 
and v half a cup of 
Gem-Chopped bread taken' 
from the centre of a stale 
loaf, a tablespoonful of 
Gem-Chopped parsley, 
juice of half a lemon, two 
tablespoonfuls of capers, and a cucumber pickle, Gem-Chopped 
fine, salt and paprika to taste, two eggs beaten until well mixed, 
and about a cup of well-seasoned and flavored soup stock. When 
well mixed, press the mixture into a well-buttered melon mold, 
leaving an open space at the top, as the mixture will rise in cook- 
ing. Poach, resting on a heavy fold of paper, in a pan of water, 
in the oven ; or steam in a kettle. Cook nearly one hour, then 
turn from the mold and surround with hot string beans or peas, 
cooked and dressed with salt, pepper and butter. To serve cold 
cut in thin slices. — J anet McKenzie Hill. 

No. 50, Chartreuse of 

2 cups chopped cooked chicken or veal 
34 cup lean ham 
34 cup bread crumbs 

1 tablespoonful chopped parsley 
Juice of one-half lemon 

2 tablespoonfuls capers 

1 cucumber pickle 

2 eggs 

1 cup soup stock 
Salt and paprika 

1 cup duck meat, Gem-Chopped 
34 cup gravy left from roast duck 

2 tablespoonfuls tomato catsup 
34 cup of grape or currant jelly 
2 tablespoonfuls butter 

1 level teaspoonful corn-starch 
34 teaspoonful salt 
Dash of pepper 
6 or 8 olives 

No. 51, Salpicon of Chicken in Rice 

Let a cup of rice boil in a quart 
of cold water five minutes ; drain 
on a sieve, and rinse thoroughly 
with cold water. Return to the 
saucepan with half a cup ot 
tomato puree, three cups of 
chicken broth, half a teaspoonful 
of salt, and three tablespoonfuls of butter. When the mixture 
reaches the boiling-point, set over hot water, cover, and let cook 
until the rice is tender and the liquid mostly absorbed. Then 
pack into well-buttered dariole molds, and set aside to cool. 
Turn from the molds, roll in flour, then in egg and bread crumbs ; 
with a knife or small cutter make an incision about a quarter of an 
inch deep in each croustade, leaving a rim about one-fourth of an 
inch wide. Fry to a golden brown in deep fat, then remove the 
tops, scoop out the centres, and fill with cooked chicken, 
Gem-Chopped in small pieces (use Cutter No. 3 or 4) and reheated 
in a sauce made of equal parts of cream and chicken broth 
thickened with flour cooked in butter. Cover the top of the 
croustades with the whites of two eggs beaten until stiff, and set 
into the oven to brown lightly, — Janet McKenzie Hill, 

1 cup rice 

J 4 cup tomato puree 
3 cups chicken broth 
14 teaspoonful salt 
3 tablespoonfuls butter 
Cooked chicken 

No. 52, Creamed Chicken, Potatoes and 

(A Favorite Chafing-Dish Recipe) 

Gem-Chop half a green pepper, 
using Cutter No. 3. Saute in 
three tablespoonfuls of butter 
five or six minutes, and add 
three tablespoonfuls of flour and 
half a teaspoonful of salt ; when 
frothy add gradually a cup of 
chicken stock and half a cup of 
cream, and stir until smooth and at the boiling point ; then set 
over hot water, and heat in the sauce one cup of chicken and half a 
cup of cold cooked potatoes, both cut in small pieces. Gem-Chop 
(Cutter No. 4) the chicken, but cut the potatoes with a knife. 

— -Janet McKenzie Hill. 

J 4 a green pepper 
3 tablespoonfuls butter 
3 tablespoonfuls flour 
34 teaspoonful salt 
1 cup chicken stock 
J 4 cup cream 

1 cup chicken, Gem-Chopped 
14 cup cold cooked potatoes 

No. 53, Chicken or Turkey Souffle 

Melt one tablespoon- 
ful of butter, and add 
one tablespoonful of 
flour, one-fourth a tea- 
spoonful of salt and a 
dasn of pepper; cook 
till frothy, then add 
one cup of milk grad- 
ually ; when the sauce 
boils add one-fourth a cup of Gem-Chopped stale bread and 
cook two minutes ; then add one cup of cold chicken or turkey, 
Gem-Chopped (Cutter No. 2), a teaspoonful of parsley, chopped 
very fine, a few drops of onion juice and the yolks of two eggs, 
well beaten ; then fold in the whites of two eggs beaten until dry. 
Bake in a buttered dish set in a pan of hot water, until well puffed 
up and slightly browned, about twenty minutes. Serve at once 
with tomato sauce (Recipe No. 116) or Bechamel sauce (Recipe 
No. 1 19 ). — Janet McKenzie Hill. 

No. 54, Hashed Chicken on Toast, 
Poached Eggs 

Remove the bits of meat from a cold roast or boiled fowl and 
Gem-Chop them (Cutter No. 2). Reheat one cup of meat in a 
cup of sauce ; use chicken liquor or tomato puree in making the 
sauce. Flavor the sauce with a little celery salt. Spread the 
mixture on rounds of toasted bread, and dispose a carefully 
poached egg above the chicken on each slice. Garnish the dish 
with celery plumes. Serve very hot. — Janet McKenzie Hill. 

No. 55, Pressed Chicken 

Clean two to four pounds of 
chicken, cover with boiling 
water, simmer gently until ten- 
der ; remove chicken and add 
to the liquor in which they were 
boiled one onion, six cloves, 
one-half teaspoonful of celery 
seed, and reduce the liquor to three pints ; add one box of gelatine 
that has been soaked in one-half cup of cold water for fifteen 
minutes, add juice of one lemon and strain ; boil five minutes, 
stand aside until -slightly cool and strain ; season with salt and 
pepper; Gem-Chop the chicken; arrange over the bottom of a 
mold thin slices of hard-boiled eggs, then a layer of chicken, a 
sprinkling of parsley, another of egg, and so continue until the mold 
is full ; pour over all just enough jelly mixture to cover chicken, and 
stand in refrigerator over night. — Ladies' Aid Cook Book. 

2 to 4 pounds chicken 
1 onion 
6 cloves 

34 teaspoonful celery seed 
1 box gelatine 
1 lemon 

Hard-boiled eggs 

1 tablespoonful butter- 
1 tablespoonful flour 
34 teaspoonful salt 
Dash of pepper 
1 cup milk 
34 cup bread crumbs 

1 cup cold chicken or turkey, Gem-Chopped 

1 teaspoonful parsley 
Onion juice 

2 eggs 

No. 56, Jellied Chicken 

Line a pint bowl with slices 
of hard-boiled eggs ; fill with 
Gem-Chopped chicken that has 
been seasoned with salt, white 
pepper, celery salt and melted 
butter ; pour over it one cup of 
water, in which one tablespoonful of gelatine has been dissolved ; 
set on ice. — Ladies’ Aid Cook Book. 

Celery salt 

No. 57, Walled Turkey 

Line a greased baking dish with cold mashed potato, moist- 
ened with beaten egg and a little milk ; fill in with cold 
Gem-Chopped turkey, sprinkle with bits of dressing, pour over 
it a cup of the gravy, and bake for half an hour. 

—Ladies’ Aid Cook Book. 

No. 58, Scalloped Chicken 

Boil a chicken till tender, bone 
and Gem-Chop; put into a bake- 
dish a layer of chicken, a layer 
of bread crumbs, butter, salt 
and pepper ; fill the dish in 
alternate layers, pouring over all the chicken gravy ; bake till 
a light brown. — Ladies’ Aid Cook Book. 

1 chicken*, 
Bread crumbs 

No. 59, Scalloped Chicken 

Boil two chickens until very tender, 
remove the bones and Gem-Chop ; 
place in a pan a layer of the 
chicken, over this sprinkle pepper 
and salt, bits of butter and finely 
Gem-Chopped ham, and cover with 
Gem-Chopped crackers, then add 
another layer of chicken, and so on until dish is full ; over this 
pour one pint sweet cream and add milk until dish is full ; bake 
until a delicate brown. — Ladies’ Aid Cook Book. 

2 chickens 



Cracker crumbs 
1 pint cream 

No. 60, Chicken Croquettes 

Eight pounds chicken Gem-Chopped 
fine, one pint milk heated in a double 
boiler with a piece of butter the size 
of a large egg ; add three tablespoon- 
fuls of flour; when thick mix with the 
Gem-Chopped meat, pepper and salt to taste and two pinches of 
cayenne pepper ; mix well with the beaten eggs ; roll out and dip 
first in beaten egg, then in Gem-Chopped crackers, and then fry ; 
this will make nineteen croquettes. — From The Kohinoor. 

No. 61, Chicken or Turkey Croquettes 

Scald cup of rich milk in 
double boiler, add one 
tablespoonful of butter 
and two of flour, rubbed 
smoothly together, and 
stir until thick ; season to 
taste and add beaten yolks 
of two eggs ; add pint cold Gem-Chopped chicken or turkey and 
set away until cold ; flour the hands and mold, dipping each cro- 
quette in slightly beaten egg, then in bread crumbs, and fry in 
smoking hot lard. — Ladies’ Aid Cook Book, 

1 cup rich milk 

1 tablespoonful butter 

2 tablespoonfuls flour 
Yolks of 2 eggs 

1 pint Gem-Chopped chicken or turkey 
Bread crumbs 

8 pounds chicken 
1 pint milk 
3 tablespoonfuls flour 

No. 62, Chopped Chicken Sandwiches 

Gem-Chop bits of cold cooked chicken, using Cutter No. 1 ; 
Gem-Chop at the same time as the chicken a few celery leaves ; 
mix and season to taste with salt and paprika, then spread upon 
fanciful-shaped bits of bread ; spread on one side with butter or 
mayonnaise dressing; press two pieces corresponding in shape 
together. Garnish the serving-dish with olives and celery leaves. 

— Janet McKenzie Hill. 

No. 63, Hot Chicken Sandwiches 

Saute rounds of bread cut as for sandwiches, first on one side, 
then on the other, in melted butter ; or spread the bread with 
butter and brown in the oven. Have ready half a cup, each, of 
Gem-Chopped chicken and ham (use Cutter No. 1) heated in half 
a cup of white sauce (Recipe No. 123), to which a teaspoonful of 
curry powder was added with the flour. Season to taste with 
paprika and salt and put a spoonful between each two pieces of 
bread. Serve very hot. — Janet McKenzie Hill. 

No. 64, “Stuff” 

Two cups Gem-Chopped 
meat ; preferably chicken 
or veal ; one cup milk, 
one-fourth cup butter, two 
eggs, two tablespoonfuls 
flour; cook the milk, but- 
ter and flour, then add the Gem-Chopped meat, salt and pepper 
and let cook on back of stove ; when nearly done add the eggs. 

— Ladies’ Aid Cook Book. 

No. 65, Veal Ragout 

Gem-Chop remnants of cold veal (Cutter No. 4) ; rub a table- 
spoonful of butter into one of browned flour; mix this with a 
cupful of stock and stir until boiling hot in a saucepan ; Gem-Chop 
about a cupful of mushrooms ; add these and two tablespoonfuls 
of tomato catsup to the stock ; salt and pepper to taste ; put in 
the veal and stew gently ten minutes. — From The Kohinoor. 

No. 66, Veal Croquettes 

Stew veal until very tender, 
then Gem-Chop fine, add one 
cup Gem-Chopped raw oysters, 
three eggs well beaten and sea- 
son with butter, pepper and 
salt, and add to this enough 
Gem-Chopped crackers or bread crumbs until just stiff enough 
to drop from a spoon ; fry on a hot griddle or frying pan. 

— Ladies’ Aid Cook Book. 

No. 67, Mutton Rdchauffd. Venison 

Cream one-fourth a cup 
of butter ; add one-fourth 
a teaspoonful of mustard 
and the sifted yolks of 
two hard-boiled eggs and 
stir into half a cup of 
platter gravy, or juice 
from the roast, and one-fourth a cup of hot water ; add a table- 
spoonful of Worcestershire sauce, two level tablespoonfuls of 
currant jelly, and a cup of Gem-Chopped cold mutton (Cutter 
No. 4). Season to taste with salt and paprika, and serve as soon 
as the meat is heated through. Serve with hot Boston brown 
bread. — Janet McKenzie Hill. 

1 cup cold mutton, Gem-Chopped 

34 cup butter 

34 teaspoonful mustard 

Yolks of 2 hard-boiled eggs 

34 cup gravy or juice from the roast 

1 tablespoonful Worcestershire sauce 

2 level tablespoonfuls currant jelly 


1 cup oysters 
3 eggs 

Crackers or bread crumbs 

2 cups Gem-Chopped chicken or veal 

1 cup milk 
34 cup butter 

2 eggs 

2 tablespoonfuls flour 

No. 68, Lamb Croquettes 

Cook one-third a 
cup of sifted flour 
in one - fourth a 
cup of butter until 
frothy ; then add 
gradually one cup 
and a half of milk, 
or half soup stock and half milk ; season with salt and pepper, 
a little onion juice, a tablespoonful of Gem-Chopped capers or 
the juice of half a lemon ; add one egg, slightly beaten, and then 
one pint of Gem-Chopped cold cooked lamb (Cutter No. i or 2). 
When thoroughly mixed spread on a plate and set aside to be- 
come cold. Shape as desired (cork shapes and flat cakes are 
easily formed), egg-and-bread crumb and fry one minute in smok- 
ing hot fat. Serve with buttered peas, or string beans, or with 
macaroni in tomato sauce. — Janet McKenzie Hill. 


34 cup flour 
34 cup butter 

134 cups milk or half soup stock and half milk 
1 tablespoonful capers or the juice of half a lemon 
1 egg 

1 pint cold cooked lamb, Gem-Chopped 

No. 69, Curry of Lamb with Rice Border 

Cook a slice of onion and half 
an apple, both Gepi-Chopped 
fine, in one - fourth a cup of 
butter without browning; add 
one-fourth a cup of flour, half 
a teaspoonful of salt and from 
a teaspoonful to a tablespoon- 
ful of curry powder, according 
to taste, and cook until frothy ; 
then add a pint of stock, made 
from the bones and trimmings of a roast leg of lamb and a 
cup of Gem-Chopped vegetables (use Cutter No. 3 or 4). Stir until 
boiling, then add a tablespoonful of lemon juice, currant jelly 
or vinegar and strain over a pint of cold roast or boiled lamb 
Gem-Chopped in small pieces (use Cutter No. 4). Let stand 
over hot water, closely covered, half an hour or longer. When 
ready to serve turn hot cooked rice onto a serving dish to form 
a border, and pour the curried meat into the centre of the border. 
A stalk of rhubarb or a few gooseberries may take the place of 
the apple.— Janet McKenzie Hill. 

Slice of onion 
34 an apple 
34 cup butter 
34 cup flour 
34 teaspoonful salt 
Curry powder 
1 pint stock 

1 cup Gem-Chopped vegetables 
1 tablespoonful lemon juice, cur- 
rant jelly, or vinegar 
I pint cold lamb, Gem-Chopped 

No. 70, Remnants of Ham with Asparagus 

Take equal quantities of cooked asparagus, cut into bits)' and 
cold cooked ham, Gem-Chopped into small pieces (use Cutter 
No. 4). Cut the asparagus- into pieces by hand before cooking. 
For each cup of material make a sauce of two tablespoonfuls, 
each of butter and flour, a cup of the liquid in which the aspara- 
gus was cooked, and a teasgoonful of lemon juice, with salt and 
nutmeg to taste. Add two beaten eggs, also the ham and as- 
paragus. Turn into individual casseroles, or cups, buttered; 
cover the tops with buttered cracker crumbs, and bake in oven 
to a golden brown. Serve in the casseroles as a luncheon dish, 
or as an entree. — Janet McKenzie Hill. 

No. 71, Souffld of Ham, Macaroni and 

Cook three-fourths of a 
cup of macaroni broken 
into inch lengths in rap- 
idly boiling salted water 
until tender ; drain and 
rinse in plenty of cold 
water. Butter a baking-dish and put the macaroni into it alter- 
nately with cold boiled ham, fine Gem-Chopped, using in all 
about one cup of ham, and sprinkle each layer with grated Par- 
mesan cheese and bits of butter. Beat two eggs, mix with a 
generous cup of milk, and pour over the macaroni and ham. Let 
bake in a slow oven until a custard is formed. 

— Janet McKenzie Hill. 

No. 72, Ham Balls with Cabbage Salad 

Let a cup of Gem-Chopped 
bread cook in a pint of 
milk with a slice of onion 
and a teaspoonful of fine 
chopped parsley until the 
mixture is thick and smooth ; 
add a dash of paprika, a 
teaspoonful of mixed mus- 
tard, the yolks of two eggs, and two cups of cold boiled ham, 
Gem-Chopped with Cutter No. 1. Mix thoroughly and set aside 
to cool. Shape into balls, then egg-and-bread crumb, and fry in 
deep fat ; drain in soft paper at the mouth of the oven. Serve 
on a folded napkin ; surround with sliced cabbage and green 
peppers mixed with a boiled dressing. 

— Janet McKenzie Hill. 

1 cup bread crumbs 
1 pint milk 
1 slice onion 

1 teaspoonful fine-chopped parsley 
Dash of paprika 

1 teaspoonful mixed mustard 
Yolks of 2 eggs 

2 cups cold boiled ham, Gem-Chopped 

% cup macaroni 

1 cup cold boiled ham, Gem-Chopped 

2 eggs 

1 cup milk 

No. 73, Ham Muffins 

Cream one-fourth a cup 
of butter, add gradually 
nearly three - fourths a 
cup of cold boiled ham, 
Gem-Chopped fine with 
Cutter No. i, also mean- 
while a well-beaten egg, 
then, alternately, one cup of graham flour and one cup of white 
flour, sifted with three teaspoonfuls of baking-powder and a cup 
of milk. Bake in a hot well-buttered muffin pan about twenty- 
five minutes. — Janet McKenzie Hill. 

No. 74, Scalloped Ham 

One cup Gem-Chopped boiled 
ham, three hard-boiled eggs 
(Gem-Chopped), five soda 
crackers (Gem-Chopped fine), 
one pint of milk, butter size of 
an egg, one teaspoonful flour, 
one teaspoonful dry mustard, 
pepper to taste ; boil milk, thicken with flour, add butter, ham, 
crackers, eggs, mustard and pepper ; bake one-half hour. 

—Ladies’ Aid Cook Book. 

No. 75, Creamed Corned Beef in Scallop 

Scald for fifteen minutes 
one pint of milk with a 
cup of celery trimmings 
(leaves and outside stalks) 
and a slice of onion ; strain 
and cool. Cook one- 
fourth a cup of flour, and 
a dash of paprika in one- 
fourth a cup of butter 
until frothy, then stir in the seasoned milk gradually. When all 
is added and the sauce is boiling, remove from the fire and stir 
in one pint of cold corned beef, Gem-Chopped (Cutter No. 2). 
Place in buttered china cases or shells, and cover with a cup of 
Gem-Chopped crackers (use Cutter No. 2 before cutting the 
meat) mixed with one-fourth a cup of melted butter. Brown 
the crumbs in the oven. Garnish with celery tips. 

— Janet McKenzie Hill. 

1 pint milk 

1 cup celery trimmings 
1 slice onion 
34 cup flour 
Dash of paprika 
34 cup butter 

1 pint cold corned beef, Gem-Chopped 
1 cup cracker crumbs 
34 cup melted butter 

1 cup Gem-Chopped ham 
3 eggs 

5 soda crackers 
1 pint milk 

1 teaspoonful flour 
1 teaspoonful mustard 

34 cup butter 

% cup cold boiled ham, Gem-Chopped 
1 egg 

1 cup graham flour 
1 cup white flour 
3 teaspoonfuls baking powder 
1 cup milk 

No. 76, Corned-beef Hash 

Trim cold cooked corned beef carefully, then Gem-Chop (Cut- 
ter No. 1 or 2). Add an equal measure of cold cooked potato, 
Gem-Chopped rather coarse. For about a quart of material put 
two tablespoonfuls of dripping or butter into a saucepan, and 
add one-fourth a cup of milk, stock, or water ; when this is hot, 
stir in the meat and potato well mixed together, sprinkle with 
two tablespoonfuls of green pepper, Gem-Chopped, or with a lit- 
tle ground pepper. Stir occasionally while heating, then let stand 
without disturbing about ten minutes, or until a crust is formed 
at the bottom. Loosen the hash from the sides and bottom of 
the pan, and turn on to a hot platter. 

— Janet McKenzie Hill. 

No. 77, German Hash 

Make a well-seasoned soup stock of the bones and trimmings 
of roast beef, veal, lamb or chicken and vegetables ; strain, and 
in two cups of this cook half a cup of rice until the rice is tender 
and the liquid is absorbed. Brown a little butter or dripping in 
a frying-pan (a slice of onion may be browned at the same time 
and then removed) ; turn in the rice and a pint of cold meat, 
Gem-Chopped fine (use Cutter No. 1 or 2) ; mix thoroughly, add- 
ing salt, pepper, and nutmeg if desired. Cook until very hot, 
stirring occasionally. Serve with apple sauce. 

— Janet McKenzie Hill. 

No. 78, Beef and Potato Cakes 

Mix with a cup of cold 
roast beef (cold boiled 
corned beef is quite as 
good) Gem-Chopped 
fine with Cutter No. 1, 
two cups of mashed 
potato, seasoned as for the table ; add also a beaten egg and 
when thoroughly mixed shape into balls, then flatten into the 
shape of cakes, dip the flat sides into sifted flour, or into beaten 
egg and fine crumbs, and saute in drippings to a golden brown, 
first upon one side and then upon the other. Serve with pickled 
beets or sliced tomatoes.— Janet McKenzie Hill. 

1 cup cold roast beef, Gem* Chopped, or 

1 cup cold boiled corned beef, Gem-Chopped 

2 cups mashed potatoes 
1 egg 

No. 79, Beef Croquettes 

One and a half pounds Gem- 
Chopped beef, one cup 
(large) of Gem-Chopped stale 
bread, one egg, salt and pepper ; 
mix all together ; make into small cakes and fry in hot beef 
dripping. — From The Kohinoor. 

1J4 pounds Gem-Chopped beef 
1 cup bread crumbs 
1 egg 

No. 80, Meat Croquettes 

One cup of sweet milk, one-half 
cup of Gem-Chopped crackers 
cooked in milk on back of stove 
until soft, one cup of meat 
Gem-Chopped fine, one egg, 
salt and pepper to taste, one 
onion Gem-Chopped fine, or parsley ; dip in beaten egg, roll in 
crackers or corn meal, fry a nice brown in buttered frying-pan. 

— Ladies’ Aid Cook Book. 

1 cup milk 

14 cup cracker crumbs 
1 cup meat 
1 egg 

1 onion or parsley 

No. 81, Meat Croquettes 

One pint milk, one pint 
Gem-Chopped meat ; thicken 
the milk with three tablespoon- 
fuls of flour ; season with dnion, 
butter, salt, mace ; after it is 
cooked stir in an egg ; add 
Gem-Chopped meat till moist ; let it get cold and then dip into 
cracker crumbs or bread crumbs and fry like doughnuts. 

— From The Kohinoor. 

1 pint milk 
1 pint meat 
3 tablespoonfuls flour 
1 egg 

• No. 82, Minced Beef 

s Gem-Chop cold roast beef, season with pepper and salt, mois- 
ten with a beaten egg and gravy or water ; put into buttered dish, 
press down, cover and set in a vessel of boiling water for an 
hour or more ; spread a yolk of beaten egg on the top and strew 
Gem-Chopped bread crumbs over ; pour on a little melted butter 
and garnish with slices of lemon. — Ladies' Aid Cook Book. 

No. 83, Chicken Salad 

Boil and Gem-Chop fine the tender part of fowl ; use one quart 
of meat to one quart of Gem-Chopped celery ; season slightly 
with red pepper and salt, and pour over it the following dressing: 

Mayonnaise Dressing- 

Put the yolks of four fresh raw eggs with two hard-boiled eggs 
into a cold bowl ; rub these as smooth as possible before intro- 
ducing the oil by degrees, a few drops at a time ; when oil as- 
sumes the appearance of jelly, add one heaping teaspoonful of 
salt, one of pepper, one of made mustard and two tablespoonfuls 
of vinegar, added gradually ; the mayonnaise should be thickness 
of cream when finished, but if it looks like curdling, set in ice- 
box for one hour, then mix again ; keep in separate bowl in cold 
place ; do not mix with salad until ready to be served. 

— From The Kohinoor. 

No. 84, Chicken Salad 

Boil a fowl until tender, remove 
on a plate to cool properly ; when 
cold, pick off the meat and 
Gem-Chop, add about as much 
Gem-Chopped celery, place all 
in a bowl, add vinegar, salt, pep- 
per and a teaspoonful of dry -i 
mustard, mix well and set aside 
for future use. 

Salad Dressing 

Take a yolk of one egg, add a teaspoonful of olive oil, stir- 
ring the oil to it gradually ; commence stirring it — first very slowly, 
and increase speed as you go on. Every once in a while add a 
few drops of lemon juice. This dressing must become firm if 
prepared properly. Now take your salad in. bowl, place it on a 
salad dish, remove most of vinegar used first, shape with a knife 
to a desired form, spread the dressing over it carefully, so it looks 
smooth all around ; garnish with hard-boiled eggs, celery tops, 
or parsley. This will make enough for ten persons if you have a 
good-sized fowl. — Ladies’ Aid Cook Book. 

No. 85, Lobster Salad 

Made in the same way as recipe No. 84, using lobster instead 
of chicken, and garnish with sliced lemons, lobster claws if on 
hand, celer> tops, or parsley. Lettuce can also be used in place 
of celery. — Ladies’ Aid Cook Book. 







Yolk of 1 egg 
1 teaspoonful olive oil 
Lemon juice 

Celery tops or parsley 

No. 86, Shrimp Salad 

One can shrimps, same quantity 
of Gem-Chopped celery, or a lit- 
tle more will not hurt, four eggs, 
boiled hard, and Gem-Chopped 
when cold, one large cup of 
English walnuts or same of 
hickory nuts, Gem-Chopped ; toss all together with a fork, pour 
over salad dressing and mix ; stand in a cool place. 

— Ladies’ Aid Cook Book. 

1 can shrimps 
4 eggs 

1 cup nut meat 
Salad dressing 

No. 87, Salmon Salad 

2 cups salmon 
Yolks of 3 eggs 
2 tablespoonfuls butter 
6 tablespoonfuls vinegar 
2 teaspoonfuls sugar 
1 teaspoonful salt 
34 teaspoonful pepper 
34 teaspoonful mustard 

Two cups of salmon Gem-Chopped 
fine. Dressing: Yolks of three 

hard-boiled eggs, mashed fine, two 
tablespoonfuls butter, six table- 
spoonfuls vinegar, two teaspoon- 
fuls sugar, one teaspoonful salt, 
one-half teaspoonful each of pep- # 
per and made mustard. 

— Ladies’ Aid Cook Book. 

No. 88, Beet Salad 

Boil six small beets until ten- 
der, and-when cold Gem-Chop; 
boil six eggs hard and remove 
the whites from three of them 
to garnish the top of your dish ; Gem-Chop the rest of the eggs 
but not in with the beets. Salt and pepper the beets and eggs 
after they are chopped and mix them together very lightly, put 
in dish and pour over any good salad dressing ; garnish the top 
with rings cut of the whites of the three eggs saved out. 

— Ladies’ Aid Cook Book. 

6 beets 
G eggs 

No. 89, Celery Salad 

Two heads of celery, four hard- 
boiled eggs ; Gem-Chop the cel- 
ery and three of the eggs with 
it ; cover with the following 
dressing: One cup of vinegar, 
one teaspoonful of salt, one tea- 
spoonful of mustard, three ta- 
blespoonfuls of sugar, yolks of 
two eggs, with a teaspoonful of 
cornstarch, small piece of butter ; when cold add one-half cup 
of cream. — Ladies’ Aid Cook Book. 

2 heads celery 
4 eggs 

1 cup vinegar 
1 teaspoonful salt 
1 teaspoonful mustard 

3 tablespoonfuls sugar 
Yolks of 2 eggs 

1 teaspoonful cornstarch 
34 cup cream 

No. 90, Potato Salad 

Six large cold potatoes and 
two small onions, Gem-Chopped 
fine ; one large cup cabbage 
and two or three stalks of cel- 
ery, Gem-Chopped fine ; four 
hard-boiled eggs, sliced. 

Dressing: Six tablespoonfuls 
melted butter, one large tea- 
spoonful dry mustard, and one- 
half cup vinegar, one-half teaspoonful each of pepper and salt. 

— Ladies’ Aid Cook Book. 

6 potatoes 
2 Onions 

1 cup cabbage 

2 or 3 stalks celery 
4 eggs 

6 tablespoonfuls butter 
1 teaspoonful mustard 
34 cup vinegar 
34 teaspoonful salt 
34 teaspoonful pepper 

No. 91, Potato Salad 

Boil six medium-sized potatoes 
and three eggs (hard) ; Gem-Chop 
fine one medium-sized onion ; 
make a salad dressing of three 
tablespoonfuls of olive oil, two 
tablespoonfuls of vinegar, an even 
teaspoonful of salt, a quarter of 
a teaspoonful of pepper. While 
the potatoes are warm slice them 
thin ; slice the eggs and make 
alternate layers of each ; pour the 
dressing between and sprinkle 
each layer with Gem-Chopped 
onion, salt and pepper ; set aside to cool a good hour before set- 
ting on the table ; when ready for serving cover with boiled 
dressing made as follows : Three eggs, one tablespoonful each 
of sugar and salt, two tablespoonfuls of oil, a scant tablespoonful 
of mustard, one cup of milk; one-half cup of vinegar; stir salt, 
mustard, and sugar in a bowl until perfectly smooth ; add the 
eggs and beat well, then the vinegar, and finally the milk ; place 
the bowl in a vessel of boiling water, and stir the dressing until 
it thickens like soft custard. If a common white bowl is used, 
and it is placed in water that is boiling, and is kept boiling con- 
stantly, from eight to ten minutes will suffice ; this dressing can 
be kept well for two weeks in a close place, and may be used 
for lettuce, etc. ; one-quarter is enough for the potato salad ; 
Gem-Chopped celery is a desirable addition to the salad. 

— From The Kohinoor. 

• 6 potatoes 

3 eggs 

1 onion 

3 tablespoonfuls olive oil 

2 tablespoonfuls vinegar 
1 even teaspoonful salt 
34 teaspoonful pepper 

3 eggs 

1 tablespoonful sugar 

1 tablespoonful salt 

2 tablespoonfuls oil 

1 tablespoonful (scant) mustard 
1 cup milk 
34 cup vinegar 

No. 92, Cabbage Salad 

Cut part of a head of cabbage 
in slices and Gem-Chop (Cutter 
No. 3 or 4), also Gem-Chop two 
green peppers ; sprinkle the 
cabbage and peppers with a little salt and mix thoroughly ; pour 
over them any cooked salad dressing, or dress with oil and 
vinegar. — Janet McKenzie Hill. 

No. 93, Cabbage Salad 

Three tablespoonfuls sugar, one 
teaspoonful mustard, two-thirds 
cup vinegar, small piece butter; 
boil all together ; add one egg 
beaten with one cup milk ; boil 
a few minutes and pour over 
the cabbage, Gem-Chopped very fine. — From The Kohinoor. 

No. 94, Cabbage Salad 

A small cabbage Gem-Chopped 
fine. Dressing: One-half cup 
of vinegar, a tablespoonful of 
sugar, a teaspoonful of salt, but- 
ter the size of an egg, two eggs, 
and a dessertspoonful of mus- 
tard ; put the vinegar, sugar, 
salt and butter on the stove and 
let it come to a boil ; beat the eggs and mustard well, while 
pouring on the vinegar ; replace on the stove and let it boil for a 
few minutes, pouring over the cabbage while still hot. 

— From The Kohinoor. 

No. 95, Cabbage Salad 

For one quart of finely 
Gem- Chopped cabbage use a 
dressing as follows : Boil to- 
gether one-half cup of vinegar, 
two tablespoonfuls of sugar, 
one-half teaspoonful salt, one- 
half teaspoonful of pepper. Rub 
one-fourth cup of butter to a 
cream with one teaspoonful of flour and add it to the boiling 
vinegar, boil five minutes, then stir in one well-beaten egg. Pour 
while hot over the cabbage. — Ladies’ Aid Cook Book. 

1 quart Gem-Chopped cabbage 
34 cup vinegar 

2 tablespoonfuls sugar 
14 teaspoonful salt 

34 teaspoonful pepper 
34 cup butter 
1 teaspoonful flour 
1 egg 

1 cabbage 
14 cup vinegar 
1 tablespoonful sugar 

1 teaspoonful salt 

2 eggs 

1 dessertspoonful mustard 


3 tablespoonfuls sugar 
1 teaspoonful mustard 
% cup vinegar 
1 egg 
1 cup milk 

Part of cabbage 
2 green peppers 

No. 96, Spanish Salad 

Remove the skin from six ripe 
tomatoes and put in a stew- 
pan with one onion and three 
sprigs of parsley, the two latter 
Gem-Chopped finely; add a 
good-sized piece of butter, salt 
and pepper to taste, and boil twenty minutes ; dissolve a tea- 
spoonful of cornstarch in a little milk and add this, stirring con- 
tinually ; cook two minutes and remove from fire, then add three 
eggs, beaten very lightly ; add a little more salt, serve on toast ; 
this *is a delicious luncheon dish. — Ladies’ Aid Cook Book. 

6 tomatoes 
1 onion 

3 sprigs parsley 
1 teaspoonful cornstarch 
3 eggs 

No. 97, Salad Dressing 

For potato or cabbage salad, 
First : one-half tablespoonful 

butter, let it boil, stir in one- 
half tablespoonful of flour and 
one-half cup of sweet milk. 
Second : yolks of two eggs, 

beaten, o n e-h a 1 f teaspoonful 
each of mustard, sugar and salt, 
a dash of pepper, scant cup of 
vinegar ; stir well into the first and boil ; Gem-Chop cabbage or 
potato with celery to flavor ; add dressing when ready to serve. 

— Ladies’ Aid Cook Book. 

14 tablespoonful butter 
14 tablespoonful flour 
14 cup milk 
Yolks of 2 eggs 
14 teaspoonful mustard 
14 teaspoonful sugar 
14 teaspoonful salt 
Dash of pepper 
1 cup vinegar 

No. 98, Stuffed Eggs 

Boil the egg hard, remove the shell and cut in two (either 
way as preferred), remove the yolks and mix with them pepper 
and salt and a little dry mustard, also chicken, ham or tongue 
Gem-Chopped very fine ; stuff the cavities with the mixture, 
smooth them and put the halves together again ; for picnics they 
can be simply wrapped in tissue paper to keep them together; 
if for home use, they can be egg-and-bread crumbed and browned 
in boiling lard and drained ; garnish with parsley. 

— Ladies’ Aid Cook Book. 

No. 99, Scrambled Eggs witb Chopped 

Melt three tablespoonfuls 
of butter in a frying-pan ; 
put in a cup of cold boiled 
ham, Gem-Chopped (Cut- 
ter No. i), and stir and 
cook until heated through, then stir in three eggs beaten slightly 
and mixed with three tablespoonfuls of water or milk; stir and 
cook until the egg is nearly set, then turn onto a warm serving- 
dish. Surround with toast points and parsley. 

— Janet McKenzie Hill, 

3 tablespoonfuls butter 
1 cup cold boiled ham, Gem-Chopped 
3 eggs 

No. ioo, Cheese-and-Nut Sandwiches 

Gem-Chop pecan, hickory, or English walnuts, using nut 
cutter ; mix the nuts into an equal bulk of cream or Neuchatel 
cheese, add a dash of paprika and use in spreading bread pre- 
pared for sandwiches. A heart leaf of lettuce, dipped in French 
dressing, may be placed between the two pieces of bread. 

— Janet McKenzie Hill. 

No. ioi, Cheese Relish 

Cut one-quarter pound of cheese 
into slices, put into a frying-pan, 
pour over it one large cup of 
milk into which has been mixed 
one - half teaspoonful of dry 
mustard and a pinch of salt; 
add a piece of butter size of a butternut ; stir all the time ; have 
ready three Boston crackers, Gem-Chopped (Cutter No. i) ; 
sprinkle them into the above mixture ; when thoroughly mixed 
turn into a warm dish and serve ; very nice for luncheon. 

— From The Kohinoor. 

34 pound cheese 
1 cup milk 

34 teaspoonful dry mustard 
3 Boston crackers 

No. 102, Cheese Patties 

One pound Gem-Chopped cheese, 
one-half cup butter, two and one- 
half cups flour, one-half teaspoon- 
ful cayenne pepper, one teaspoonful 
salt, two eggs, beaten thoroughly. 
Mix butter, flour and cheese thor- 
oughly, then add other ingredients. 
Roll out about as thick as pie crust, cut out and bake in a very 
hot oven to a golden brown. — Ladies’ Aid Cook Book. 

1 pound cheese 
34 cup butter 
234 cups flour 

34 teaspoonful cayenne pepper 

1 teaspoonful salt 

2 eggs 

No. 103, Cheese Straws 

One cup flour, two cups Gem- 
Choppecl cheese, one table- 
spoonful butter, pinch of salt, 
one scant teaspoonful baking 
powder; mix with water and 
roll out like pie crust, cut in 
very nice with salad. 

— Ladies’ Aid Cook Book. 

No. 104, Cheese Fondu 

One cup Gem-Chopped crack- 
ers, one cup milk, three-fourths 
cup Gem-Chopped cheese, two 
eggs, whites and yolks beaten 
separately very light ; stir all to- 
gether and bake in a very quick 
oven ; serve immediately. — Ladies’ Aid Cook Book. 

No. 105, Scalloped Cheese 

Take four slices of bread, re- 
move the 'crust, and butter each 
slice and put in a buttered 
baking dish in layers, then 
Gem-Chop one-quarter pound 
cheese, and sprinkle over it some 
salt and pepper. Mix four well-beaten eggs with three cups of 
milk and pour over the bread and cheese. Bake in a hot oven 
as you would bread pudding. — Ladies’ Aid Cook Book. 

No. 106, Welsh Rarebit 

Two cups of Gem-Chopped 
cheese, one-half cup of milk, 
yolks of two eggs, salt and pep- 
per, cayenne to taste; toast care- 
fully, square slices of bread with 
crust removed ; while hot, but- 
ter them, plunge in a bowl of hot 
water, place in a heated dish 
and stand in the oven to keep warm while you make the rarebit ; 
put the milk into a granite saucepan, stand it over a moderate 
fire ; when boiling hot add the cheese, stir constantly until the 
cheese is melted, add salt, pepper and yolks of eggs, and pour 
over the toasted bread ; if the rarebit is stringy and tough, it is 
the fault of cheese not being rich enough to melt. 

— Ladies’ Aid Cook Book. 

2 cups Gem-Chopped cheese 
cup milk 
Yolks of 2 eggs 
Salt and pepper 
Cayenne pepper 
Toasted bread 

4 slices bread 
34 pound cheese 
4 eggs 
3 cups milk 

1 cup Gem-Chopped crackers 

1 cup milk 

24 cup Gem-Chopped cheese 

2 eggs 

1 cup flour 

2 cups Gem-Chopped cheese 
1 tablespoonful butter 

1 teaspoonful baking powder 

strips and bake a light brown ; 

No. 107, Cheese Macaroni 

Throw into some boiling water 
some macaroni with salt to taste; 
boil one -quarter of an hour; 
when it is a little more than 
half cooked, drain off the water, 
place the macaroni in a sauce- 
pan with milk to cover ; boil 
until done ; butter a pudding 
dish, sprinkle in Gem-Chopped cheese, put in macaroni, a 
little white pepper, plenty of butter, sprinkle on more cheese, 
cover with bread crumbs, set in a quick oven to brown ; serve hot. 

— Ladies’ Aid Cook Book. 

No. 108, Macaroni in Cream Sauce 

Cook half a cup macaroni, bro- 
ken in short pieces, in boiling 
salted water until tender. Drain 
and blanch in cold water. Make 
a sauce of two tablespoonfuls, 
each, of butter and flour, one- 
fourth a teaspoonful of salt and a cup of rich milk. When the 
sauce has boiled, add the blanched macaroni and let heat over 
hot water. — J anet McKenzie Hill. 

No. 109, Macaroni, Queen Style 

Cook a cup of macaroni, broken 
in pieces an inch in length, 
in rapidly boiling water until 
tender, then drain and rinse 
with cold water. Gem-Chop 
(Cutter No. 4) sufficient meat 
to make one cup. Let the meat 
be lamb, mutton, tongue, chick- 
en or veal, or several kinds of 
meat may be used. Cook half 
a Gem-Chopped green pepper in three tablespoonfuls of butter, 
without coloring the butter; add three tablespoonfuls of flour, 
and a scant half teaspoonful of salt ; when frothy stir in grad- 
ually one cup of stock (made of the trimmings of the meat and a 
cup of vegetables) and half a cup of thick tomato puree. Season 
with onion juice and Gem-Chopped horseradish. Heat to the 
boiling point, then let simmer live or six minutes. Lastly, add 
the macaroni and meat. Let heat over hot water. Serve very hot. 

— Janet McKenzie Hill. % 

1 cup macaroni 
1 cup chopped meat 
J 4 a green pepper 
3 tablespoonfuls butter 
3 tablespoonfuls flour 
34 teaspoonful (scant) salt 
1 cup stock 

34 cup thick tomato puree 
Onion juice 

34 cup macaroni 
2 tablespoonfuls butter 
2 tablespoonfuls flour 
J 4 teaspoonful salt 
1 cup rich milk 






White pepper 
Bread crumbs 

No. no, Spinach d la Creme 

Simmer half a peck of thor- 
oughly washed spinach in a 
small quantity of water, to 
which a little salt has been 
added, to aid in keeping the 
color. Drain after cooking 
about fifteen minutes, press out all the water, and Gem-Chop 
very fine ; or Gem-Chop more coarsely and then press through a 
colander. Put two or three tablespoonfuls of butter in a sauce- 
pan, and stir and cook in this two tablespoonfuls of flour, a little 
salt and pepper ; then add one-fourth a cup of milk and the 
spinach, and stir until it bubbles on one side. It is then ready 
to serve. The mixture should b*e quite soft, yet retain its shape 
on the serving dish. — Janet McKenzie Hill. 

34 peck spinach 
2 or 3 tablespoonfuls butter 
2 tablespoonfuls flour 
34 cup milk 

No. hi, Stuffed Onions 

Cook ten or twelve onions in 
salted water, changing the 
water twice, about an hour ; 
drain and cool. Take out the 
centre of each onion without 
disturbing the outside layers ; 
to this add six mushrooms, 
sauted five minutes in butter, 
and also about half a cup of chicken, veal or ham ; Gem-Chop 
the whole, using Cutter No. 1, then add half a cup of fresh bread, 
grated, and cream, stock or sauce to mix ; season with salt, pep- 
per and butter, and fill the open space in the onions with the 
mixture. Put in. a buttered baking dish, sprinkle the top with 
three-fourths a cup of Gem-Chopped crackers, stirred into one- 
fourth a cup of melted butter, and bake about twenty minutes, 
basting the outside of the onions occasionally with a little butter 
melted in hot water. — Janet McKenzie’ Hill. 

No. 1 12, Broiled Tomatoes 

Cut the tomatoes in halves, crosswise, without removing the 
skins. Brush with butter generously, and sprinkle with salt and 
pepper. Then sprinkle with buttered Gem-Chopped crackers, 
put into a well-oiled oyster broiler, and let broil over a moderate 
fire. - These may be baked in the oven or broiled under a gas 
flame. They should be removed from the heat as soon as ten- 
der, before the shape is injured. — Janet McKenzie Hill. 

10 or 12 onions 
6 mushrooms 

14 cup chicken, veal, or ham 
34 cup bread, grated 
Cream, stock or sauce 
% cup cracker crumbs 
J 4 cup butter 

No. 1 13, Canned-Corn Fritters 

Gem-Chop the corn in a 
single can, using Cutter 
No. 1 ; add two well- 
beaten eggs, a teaspoonful 
of sugar, one-fourth a tea- 
spoonful of paprika and a 
scant half teaspoonful of 
salt. Sift two level tea- 
spoonfuls of baking-powder with a cup of sifted flour and stir 
into the corn. The batter should be of a consistency to drop 
from the spoon. As the liquid in a can varies, add the last of 
the flour cautiously. Drop by spoonfuls into a frying-pan that 
contains a little hot pork fat, cook on one side, then turn and 
cook on the other side. — Janet McKenzie Hill. 

No. 1 14, Stuffed Egg Plant 

Cover an egg plant with boiling 
water and let simmer about fif- 
teen minutes ; remove from the 
water and cut in halves. Scrape 
out the interior to leave a firm 
shell and press out the moisture 
from the pulp. Melt two table- 
spoonfuls of butter ; add half an 
onion, Gem-Chopped fine, and when softened by the heat add a 
cup and a half of cold cooked meat, Gem-Chopped fine (use Cut- 
ter No. 1). Veal or chicken with a little ham is preferable. Stir 
in a small tomato, Gem-Chopped fine, the pulp of the egg plant 
mixed with an equal bulk of grated bread crumbs, a beaten egg, 
and salt and pepper to taste ; cook about ten minutes, mixing 
thoroughly. Fill the two shells, giving them a rounded shape on 
top ; cover with half a cup of Gem-Chopped crackers (use Cut- 
ter No. 2) mixed with three tablespoonfuls of melted butter. Bake 
until brown and serve very hot. — Janet McKenzie Hill. 

I No. 1 15, Scalloped Potatoes 

Put a layer of cold boiled sliced potatoes in a suitable dish, and 
season with salt, pepper, butter and a little onion, Gem-Chopped 
fine ; sprinkle over with a little flour, then another layer of pota- 
toes and seasoning ; continue this until you have a sufficient quan- 
tity, heat enough milk to cover and pour over before putting in 
the oven ; cover and bake one-half hour, then remove cover and 
brown ; raw sliced potatoes may be used by cooking longer. 

— Ladies’ Aid Cook Book. 

2 and 3 tablespoonfuls butter 
14 onion 

1J4 cups cold meat, chopped 
1 small tomato 
Grated bread crumbs 
1 egg 

14 CU P cracker crumbs 

1 can corn 

2 eggs 

1 teaspoonful sugar 

34 teaspoonful paprika 
^ teaspoonful (scant) salt 

2 level teaspoonfuls baking powder 
1 cup flour 

No. 116, Tomato Sauce 

Let half a can of tomatoes, half 
an onion, Gem-Chopped, two 
sprigs of parsley and a tea- 
spoonfnl of sugar simmer half 
an hour, then press through a 
sieve fine enough to hold back 
the seeds and parsley. For one 
cup of pulp cook together, until a light golden brown, two table- 
spoonfuls, each, of butter and flour; then add gradually the 
tomato pulp and salt and pepper as needed. 

— Janet McKenzie Hill. 

34 can tomatoes 
34 onion 
2 sprigs parsley 

1 teaspoonful sugar 

2 tablespoonfuls butter 
2 tablespoonfuls flour 

No. 1 17, Tomato Sauce 

Stew six tomatoes with a little Gem-Chopped parsley, salt and 
pepper to taste ; strain, and when it commences to boil add a 
spoonful of flour, stirred smooth, with a tablespoonful of butter ; 
when it boils, take it up. — From The Kohinoor. 

No. 1 18, Butter Sauce 

Mix together well two table- 
spoonfuls of butter, some 
Gem-Chopped parsley, juice of 
half a lemon, salt and pepper; 
use for broiled meat or fish. 

— From The Kohinoor. 

2 tablespoonfuls butter 
Juice of half a lemon 

No. 1 19, Bechamel Sauce 

Melt two tablespoonfuls of but- 
ter ; cook in this two table- 
spoonfuls of flour, one-fourth a 
teaspoonful of salt, and a dash 
of pepper; add gradually half 
a cup of chicken broth and half 
a cup of cream, heat to the 
boiling point, stirring constantly, and let simmer three or four 
minutes, then serve. — Janet McKenzie Hill. 

2 tablespoonfuls butter 
2 tablespoonfuls flour 
34 teaspoonful salt 
Dash of pepper 
34 cup chicken broth 
34 cup cream 

No. 120, Celery Sauce 

Gem-Chop fine two heads of 
celery and boil one hour ; at the 
end of that time have about a 
pint and a half of water with it, 
and stir in two tablespoonfuls of 
flour wet with cold water ; boil this ten minutes and stir in two 
tablespoonfuls of butter; season with pepper and salt, and serve. 

— From The Kohinoor. 

No. 121, Mint Sauce 

Gem-Chop fine a cupful of mint and add to it two cups of 
vinegar and two teaspoonfuls of sugar. 

— From The Kohinoor. 

2 heads celery 
2 tablespoonfuls flour 
2 tablespoonfuls butter 

No. 122, Tartar Sauce 

Yolks of two eggs, half a cup 
of oil, three tablespoonfuls of 
vinegar, one of mustard, one 
teaspoonful of sugar, one quar- 
ter of pepper, one of salt, one 
of onion juice, one tablespoon- 
ful of Gem-Chopped capers, 
one of Gem-Chopped pickles. 
Make same as mayonnaise 
dressing (Recipe No. 83), adding the chopped ingredients the 
last thing. This sauce can be used with both meats and fish. 

— From The Kohinoor. 

Yolks of 2 eggs 
34 cup oil 

3 tablespoonfuls vinegar 
1 tablespoonful mustard 
1 teaspoonful sugar 
34 teaspoonful pepper 
1 teaspoonful salt 
1 teaspoonful onion juice 
1 tablespoonful capers 
1 tablespoonful pickles 

No. 123, White or Brown Sauce 

In making the sauce one cup prepared stock (Recipe No. 1) is 
used with two level tablespoonfuls each butter and flour, one- 
fourth teaspoonful salt and a few grains pepper. The flour, salt 
and pepper are stirred into the bubbling butter, and when the 
mixture has cooked until of a yellowish color for white sauce, 
and of a brownish tinge for a brown sauce, the liquid stock is 
slowly stirred in. When the sauce boils, "after all the stock has 
been added, it is ready for use. — Janet McKenzie Hill. 

No. 124, Oyster Sauce 

One pint of oysters Gem-Chopped 
small, boiled for five minutes in 
their own liquor, a cup of milk, 
a tablespoonful of butter rubbed 
smooth into a tablespoonful of flour, 
salt and pepper; boil and serve with boiled turkey. 

— From The Kohinoor. 

1 pint oysters 
1 cup milk 

1 tablespoonful butter 
1 tablespoonful flour 

No. 125, Piquant Sauce 

One small onion, Gem-Chopped 
fine and fried with two table- 
spoonfuls of butter ; when near- 
ly done add a tablespoonful 
of flour, and cook a minute ; 
then add one cup of stock ; sea- 
soning with Gem-Chopped cu- 
cumber, parsley, and a little mustard ; boil ten minutes, and when 
done add a teaspoonful of vinegar. — From The KOHINOOR. 

1 onion (small) 

2 tablespoonfuls butter 
1 tablespoonful flour 

1 cup stock 

No. 126, Egg Sauce for Puddings 

One cup sugar, piece of butter 
size of an egg, yolks of two 
eggs ; beat all together ; put on 
stove over boiling water and 
stir until of about the consist- 
ency of cream ; beat the whites 
of the two eggs to a stiff froth, stir with half a cup of sweet milk ; 
beat all together; flavor with vanilla and set away to cool. 

— From The Kohinoor. 

1 cup sugar 

2 eggs 

cup milk 

No. 127, Hard Sauce 

Cream half a cup of butter ; 
add, gradually, one cup of pow- 
dered sugar. Flavor with one 
teaspoonful of vanilla, or with a 
grating of lemon rind, or nut- 
meg. Serve in a mound on a small dish or around the pudding 
as a garnish. — Janet McKenzie Hill. 

cup butter 

1 cup powdered sugar 
1 teaspoonful vanilla 

No. 128, Hanover Pudding 

One and a half cups of sweet 
milk, half cup of molasses, one 
cup of Gem-Chopped suet, one 
cup of raisins, three cups of 
flour, one teaspoonful of salt, 
one teaspoonful of soda ; steam 
three hours. 


One scant cup of sugar, half 
cup butter, one tablespoonful 
flour ; stir to a cream ; pour boiling water over and flavor to 
taste. — From The Kohinoor. 

No. 129, English Plum Pudding 

Gem-Chop together, using Cut- 
ter No. 1, a pound of stoned 
raisins and three-fourths a 
pound of suet ; add one-fourth 
a pound of citron, Gem-Chopped 
with Cutter No. 4, after being 
cut into long, thin slices ; add 
also one pound of grated bread, 
half a pound of sugar, a tea- 
spoonful of salt, a teaspoonful 
of cinnamon, mace, and cloves mixed, and when thoroughly 
blended stir in four beaten eggs, diluted with half a cup of milk ; 
turn into a buttered mold or into empty baking-powder cans and 
steam about six hours. Serve with egg sauce (Recipe No. 126). 

'—Janet McKenzie Hill. 

No. 130, Devonshire Plum Pudding 

One and one-half pounds raisins, 
one-half pound currants, one- 
half pound mixed peel, three- 
quarters pound bread crumbs, 
three-quarters pound suet (kid- 
ney), two cupfuls flour, eight 
eggs, one wineglassful of grape 
juice. Stone and cut raisins in 
halves ; clean and pick over the 
currants and Gem-Chop suet finely (suet chops better when 
sprinkled with flour) ; cut the peel into thin slices and Gem-Chop 
the bread finely; mix all ingredients together; then moisten with 
the well-beaten eggs and the flavoring ; stir thoroughly ; fill but- 
tered molds and boil for three or four hours ; these puddings 
will keep for months ; the day they are wanted they must boil 
for two hours ; any sauce can be served. — From The Kohinoor. 

1^4 pounds raisins 
24 pound currants 
24 pound mixed peel 
^4 pound bread crumbs 
^4 pound suet 
2 cups flour 
8 eggs 

1 wineglassful grape juice 

1 pound raisins 
M pound suet 
24 pound citron 
1 pound grated bread 
24 pound sugar 
1 teaspoonful salt 
1 teaspoonful cinnamon, mace 
and cloves, mixed 
4 eggs 
24 cup milk 

124 cups milk 
24 cup molasses 
1 cup suet 
1 cup raisins 
3 cups flour 
1 teaspoonful salt 
1 teaspoonful soda 

1 cup sugar 
24 cup butter 
1 tablespoonful flour 

No. 131, Boston Suet Pudding 

1 cup suet 
1 cup molasses 
34 cup sugar 
1 cup raisins 
1 cup currants 
3 to 4 cups flour 
1 teaspoonful salt 
1 small spoonful soda 
1 egg 

Gem-Chop the suet, using 
Cutter No. 4. Turn on the 
Gem-Chopped suet one cup 
boiling water, then add the 
other ingredients. Steam three 
to four hours. — Mrs. Charles 
Clark Adams. 

No. 132, Suet and Fruit Pudding 

Two and one-half cups of flour, 
one teaspoonful soda, half tea- 
spoonful salt, half saltspoonful 
cinnamon, half saltspoonful nut- 
meg, one cup Gem-Chopped 
suet or two-thirds cup of butter, 
one cup Gem-Chopped raisins 
or currants, one cup water or 
milk, one cup molasses. Sift the soda, salt and spice into the 
flour; rub in the butter and add the raisins; mix the milk with 
the molasses and stir it into the dry mixture ; steam in a buttered 
pudding mold three hours ; serve with foam sauce (Recipe No. 
136) ; if water and butter be used, three cups of flour will be re- 
quired, as these thicken less than milk and suet. 

— From The Kohinoor. 

1 cup suet 
1 cup molasses 
1 cup raisins 
234 cups flour 
% teaspoonful salt 
1 teaspoonful soda 
14 saltspoonful cinnamon 
14 saltspoonful nutmeg 

No. 133, Apple Suet Pudding 

One cup molasses, one cup of 
Gem-Chopped sour apples, one 
small cup of Gem-Chopped beef 
suet, one teaspoonful of soda 
dissolved in a little warm water, 
one-half teaspoonful each of 
ground nutmeg and cinnamon, 
one-quarter teaspoonful cloves ; 
mix well together. Take one 
cup Gem-Chopped raisins, two and one-half cups flour; stir the 
raisins in flour and stir all into the first mixture, pour into a pud- 
ding dish, cover tightly, place in a steamer and steam three hours ; 
serve hot with foam sauce (Recipe No. 136). 

— Ladies’ Aid Cook Book. 

1 cup suet 
1 cup sour apples 
1 cup molasses 
1 cup raisins 
2 J 4 cups flour 
1 teaspoonful soda 
14 teaspoonful cinnamon 
14 teaspoonful nutmeg 
teaspoonful cloves 

, No. 134, Yorkshire Suet Pudding 

Two cupfuls of Gem-Chopped bread, 
one-half cup of Gem-Chopped suet, 
one-half cup of molasses, one egg, 
one cupful seeded raisins, one cup- 
ful of sweet milk, one-half teaspoon- 
ful soda dissolved in it, one-half 
teaspoonful cloves, one teaspoonful 
cinnamon, a pinch of salt ; mix thor- 
oughly and steam two hours in a 
pudding dish; eat with foam sauce (Recipe No. 136). 

— Ladies’ Aid Cook Book. 

No. 135, Pudding or Dumpling 

One cup Gem-Chopped suet, 
two cups flour, a little salt, three 
teaspoonfuls baking powder, 
cold water enough for a stiff 
batter, steam one hour ; for des- 
sert add a few raisins ; to be 
ea/°n with cream and sugar. — Ladies’ Aid Cook Book. 

1 cup suet 

2 cups flour 

3 teaspoonfuls baking powder 

34 cup suet 
14 cup molasses 

1 cup raisins 

2 cups bread 

34 teaspoonful soda 
1 egg 

1 teaspoonful cinnamon 
14 teaspoonful cloves 
1 cup milk 

No. 136, Christmas Pudding 

One cup Gem-Chopped suet, one 
cup raisins, one cup molasses, 
one cup milk, two and one-half 
cups flour, one teaspoonful soda, 
one teaspoonful each allspice, 
cloves, cinnamon, one-fourth tea- 
spoonful each mace and nutmeg, 
one-half teaspoonful salt ; steam 
three hours. , 

Foam Sauce 

One egg, one-half cup butter, 
one cup sugar, six tablespoonfuls 
hot water. Cream the butter 
and sugar ; add yolk of egg, well beaten, then hot water, adding 
one spoonful and beating before adding another, until all are 
used ; beat white of egg and lay on top of sauce, beating it in as 
sauce is served. — L adies’ Aid Cook Book. 

1 cup suet 
1 cup raisins 
1 cup molasses 
1 cup milk 
234 cups flour 
1 teaspoonful soda 
1 teaspoonful allspice 
1 teaspoonful cloves 
1 teaspoonful cinnamon 
34 teaspoonful mace 
34 teaspoonful nutmeg 
34 teaspoonful salt 

1 egg 

34 cup butter 
1 cup sugar 

No. 137, Apple Puffs 

Two cups of sugar, one egg, 
one cup of milk, two heaping 
teaspoonfuls baking powder, 
three apples, Gem-Chopped 
fine, two and one-half cups 
of flour ; boil in hot lard, 
turning over when brown ; serve with water sauce. 

— From The Kohinoor. 

No. 138, Brown Betty 

Pare and core a dozen large, juicy 
apples, Gem-Chop fine, butter 
a deep pudding dish, place first 
a layer of Gem-Chopped apples, 
some bits of butter strewn over 
them, then sprinkle with white 
sugar and grate a little nutmeg over it, next a layer of bread 
crumbs, then a layer of apples, and so on until the dish is full, 
finish with a layer of the bread crumbs; bake in oven until thor- 
oughly cooked ; serve hot with cream sauce. 

— Ladies’ Aid Cook Book. 

12 apples 
White sugar 
Bread crumbs 

2 cups sugar 
1 egg 

1 cup milk 

2 heaping teaspoonfuls baking powder 

3 apples 

2^ cups flour 

No. 139, Apple-and-Brown-Bread Pudding 

Pare, core and Gem-Chop 
enough tart apples to make 
one pint ; Gem-Chop also 
suet to fill a cup two-thirds 
full. Mix the suet thor- 
oughly with one pint of 
Gem-Chopped brown bread ; 
use Boston brown bread, en- 
tire wheat or graham bread ; add the Gem-Chopped apple, half 
a teaspoonful of salt, and one cup of sultanas, or raisins with 
seeds removed and cut in halves. Dredge the raisins with two 
tablespoonfuls of flour before adding them to the mixture. Beat 
one egg, add a cup of milk, and stir into the other ingredients. . 
Pour into a buttered mold and steam two hours. Flavor with 
half a teaspoonful of spice if desired. Garnish with rounds of 
apple cooked in sugar and water. Serve with hard sauce (Re- 
cipe No. 127). — Janet McKenzie Hill. 

1 pint chopped apples 
% cup suet 

1 pint brown bread crumbs 
34 teaspoonful salt 

1 cup sultanas or raisins 

2 tablespoonfuls flour 
1 egg 

1 cup milk 

No. 140, Mother Eve’s Pudding * 

Six eggs, well beaten ; six apples, 
pared and Gem-Chopped ; six ounces 
stale bread, Gem-Chopped fine ; six 
ounces of currants, five ounces of 
sugar, a little salt and nutmeg ; boil 
three hours steadily ; serve without 
sauce. — From The Kohinoor. 

6 eggs 
6 apples 
6 ounces bread 
6 ounces currants 
5 ounces sugar 

No. 141, Raisin Puffs 

Two eggs, half-cup butter, three 
teaspoonfuls baking powder, 
two tablespoonfuls sugar, two 
cups flour, one cup sweet milk, 
one cup Gem-Chopped raisins ; 
steam three-fourths hour in 
small cups ; serve with lemon 
sauce. — L adies’ Aid Cook Book. 

2 eggs 

34 cup butter 

3 teaspoonfuls baking powder 
2 tablespoonfuls sugar 

2 cups flour 
1 cup milk 
1 cup raisins 

No. 142, Raisin-and-Nut Souffle 

Gem-Chop half a cup of raisins 
and half a cup of walnuts, using 
Cutter No. 1 ; add half a cup of 
boiling water and let simmer 
ten or fifteen minutes ; add 
more water, if needed, to keep 
the mixture from burning. Beat 
the whites of five eggs until 
foamy, add one-fourth a tea- 
spoonful of cream of tartar and beat until dry, then add, grad- 
ually, half a cup of sugar and the raisin-and-nut mixture. Pour 
the whole into a buttered mold, set on a fold of paper in a pan of 
hot water, and bake about twenty-five minutes. Do not allow 
the water to boil about the dish. Serve at once with cream, or a 
boiled custard made of a pint of milk, the yolks of three eggs, 
and one-third a cup of sugar. — Janet McKenzie Hill. 

34 cup raisins 
J4 cup walnuts 
Whites of 5 eggs 
34 teaspoonful cream of tartar 
34 cup sugar 

1 pint milk 
Yolks of 3 eggs 
34 cup sugar 

No. 143, Fig Pudding 

One pound figs, Gem-Chopped 
fine, one cup of Gem-Chopped 
bread, one cup of sugar, half 
cup of coffee v or milk, three 
eggs, half teaspoonful cinna- 
mon ; steam three hours ; serve 
with egg sauce (Recipe No. 
126). — From The Kohinoor. 

1 pound figs 
1 cup bread 
1 cup sugar 
34 cup coffee or milk 
3 eggs 

34 teaspoonful cinnamon 

No. 144, Boston Fig Pudding 

Stir one cup of any of the 
wheaten breakfast foods into 
two cups of scalded milk. As 
soon as the mixture becomes 
thick, remove from the fire and 
stir gradually into 3. cup of figs, 
Gem-Chopped with one-fourth 
a cup of suet (use Cutter No. 3 
or 4). Add half a cup of molasses, two well-beaten eggs, and one 
teaspoonful, each, of soda and salt. Turn into a three-pint 
mold and steam three hours. Serve with hard sauce (Recipe 
No. 127). — Janet McKenzie Hill. 

1 cup wheaten breakfast food 

2 cups milk 

1 cup figs 
34 cup suet 

34 cup molasses 

2 eggs 

1 teaspoonful soda 
1 teaspoonful salt 

No. 145, Carrot Pudding 

One pound flour, one pound 
Gem-Chopped suet, one pound 
Gem-Chopped carrots (use 
Cutter No. 1), one pound 
Gem-Chopped p o t a t o e s (use 
Cutter No. 1), one pint molas- 
ses, one teaspoonful soda, one 
teaspoonful cinnamon, one and 
one-half teaspoonfuls cloves, 
one pound currants, one pound 
raisins. Mix thoroughly, pour in steamer and boil hard for four 
hours; serve with hard sauce (Recipe No. 127). ' 

• — From The Kohinoor. 

1 pound flour 
1 pound suet 
1 pound potatoes 
1 pound carrots 
1 pint molasses 
1 teaspoonful soda 
1 teaspoonful cinnamon 
134 teaspoonful cloves 
1 pound currants 
1 pound raisins 

No. 146, Graham Pudding 

One cup molasses, one cup sweet 
milk, two teaspoonfuls of soda 
dissolved in the milk and mo- 
lasses, pinch of salt, two cups of 
graham flour, not sifted, two 
cups of raisins Gem-Chopped ; 
steam three hours. Serve with any kind of pudding sauce. 

— Ladies’ Aid Cook Book, 

No. 147, Wheat and Graham Pudding 

One cup molasses, one cup milk 
or cold coffee, one cyp graham 
flour, one cup wheat flour, one 
egg, one teaspoonful saleratus, 
one-quarter teaspoonful salt, 
one-quarter teaspoonful cinna- 
mon, one cup Gem-Chopped 
raisins ; steam two and a half 
hours. Serve with vanilla sauce. 
— From The Kohinoor, 

1 cup graham flour 
1 cup wheat flour 
1 cup molasses 
1 cup milk or cold coffee 
1 egg 

1 teaspoonful saleratus 
34 teaspoonful salt 
34 teaspoonful cinnamon 
1 cup raisins 

2 cups graham flour 
1 cup molasses 

1 cup milk 

2 teaspoonfuls soda 
2 cups raisins 

No. 148, Spiced Graham Pudding 

One and one-half cups graham 
flour, half cup New Orleans mo- 
lasses, one-fourth cup butter, 
half cup sweet milk, white of 
one egg beaten to a froth, one 
teaspoonful soda, one-half cup 
Gem-Chopped raisins, one tea- 
spoonful each of cloves, cinna- 
mon and nutmeg, bake two 

Sauce for Pudding 
White of one egg beaten to a 
froth, ten teaspoonfuls pow- 
dered sugar, one-half cup sweet milk or cream, two teaspoonfuls 
vinegar, two teaspoonfuls vanilla, beat thoroughly after adding 
each ingredient. — L adies’ Aid Cook Book. 

134 cups graham flour 
34 cup molasses 
34 cup butter 
34 cup milk 
White of 1 egg 
1 teaspoonful soda 
34 cup raisins 
1 teaspoonful cloves 
1 teaspoonful cinnamon 
1 teaspoonful nutmeg 

White of 1 egg 

10 teaspoonfuls powdered sugar 
34 cup milk or cream 
2 teaspoonfuls vinegar 
2 teaspoonfuls vanilla 

No. 149, Black Pudding 

One cup molasses, one egg, one cup 
warm water, one cup Gem-Chopped 
raisins, one teaspoonful soda, two 
and one-half cups sifted flour, one- 
half teaspoonful cinnamon, one-half 
teaspoonful allspice ; steam two 
hours. Sauce. 

— Ladies’ Aid Cook Book. 

No. 150, Bread Pudding 

One pint Gem-Chopped stale 
bread ; five cups milk, the yolks 
of four eggs, the grated rind of 
one lemon, sugar to taste ; bake ; 
when nearly done make a me- 
ringue with the whites of the 
eggs, four tablespoonfuls of sugar, and the juice of the lemon ; 
spread on top of pudding and return to oven for a few minutes. 

— From The Kohinoor. 

No. 151, Queen of Puddings 

One pint Gem-Chopped stale 
bread, one quart milk, yolks of 
four eggs, butter size of an egg, 
grated rind of a lemon ; bake 
until done, but not watery ; when 
cold spread over it a layer of 
jam or jelly, and cover it with the whites of the eggs beaten to a 
stiff froth, sweetened, and flavored with the lemon juice. 

— From The Kohinoor. 

No. 152, Prune Pudding 

One pound stewed prunes (pit- 
ted), one cup white sugar, whites 
of -six eggs ; after stewing drain 
off the juice and Gem-Chop me- 
dium fine, beat eggs very stiff, 
add the sugar, gradually, beat- 
ing all the time, then stir in the 
prunes, bake thirty minutes ; 
serve cold with either whipped cream or custard. For the cus- 
tard, beat the yolks of the six eggs, one pint of milk (or a little 
more), one cup of sugar; stir all together, set in a kettle of cold 
water, let it heat and stir until it thickens ; add any flavor to taste. 

— Ladies’ Aid Cook Book. 

1 pound stewed prunes 
1 cup white sugar 
Whites of 6 eggs 

Yolks of 6 eggs 
1 pint milk 
1 cup sugar 

1 pint bread 
1 quart milk 
4 eggs 
1 lemon 

1 pint bread 
5 cups milk 
4 eggs 
1 lemon 

1 cup molasses 
1 egg 

1 cup raisins 
1 teaspoonful soda 
234 cups flour 
34 teaspoonful cinnamon 
34 teaspoonful allspice 

No. 153, Steam Puffs 

Two eggs, two cups of flour, 
four tablespoonfuls sugar, four 
of melted butter, one cup sweet 
milk, one cup Gem-Chopped 
raisins, three teaspoonfuls bak- 
ing powder ; steam one-half hour 
in cups ; to be eaten with maple 
syrup. — L adies’ Aid Cook Book. 

2 eggs 

2 cups flour 

4 teaspoonfuls sugar 
4 teaspoonfuls butter 
1 cup milk 
1 cup raisins 

3 teaspoonfuls baking powder 

No. 154, Cocoanut Pudding 

One pint of milk, one-half cup of 
sugar, yolks of two eggs, two table- 
spoonfuls Gem-Chopped cocoanut, 
one-half cup Gem-Chopped crack- 
ers, one teaspoonful. lemon extract; 
bake half an hour. Frosting: 
Whites of two eggs, one-fourth 
cup sugar ; put in oven and brown. — LADIES’ Aid COOK BOOK* 

1 pint milk 
14 cup sugar 

2 eggs 

2 tablespoonfuls cocoanut 
J4 cup crackers 
1 teaspoonful lemon extract 

No. 155, Cocoanut Pudding 

One pint milk, one - half cup 
Gem-Chopped cocoanut, two 
tablespoonfuls cornstarch, two 
tablespoonfuls of sugar, whites 
of four eggs beaten very light ; 
scald the milk, add cornstarch, 
sugar and cocoanut, beat the 
whites of the eggs very light, 
stir in the cooked part and cool* 


One pint of milk, one-half cup sugar, yolks of the four eggs 
and one whole one ; cook carefully and flavor to suit taste. 

— Ladies’ Aid Cook Book. 

1 pint milk 

J4 cup cocoanut 

2 tablespoonfuls cornstarch 
2 tablespoonfuls sugar 
Whites of 4 eggs 

1 pint milk 
J4 cup sugar 
Yolks of 4 eggs 
1 egg 

No. 156, Apple Tarts 

Line patty-pans with nice crust, put in each Gem-Chopped 
apples and a little white sugar, bake in a moderate oven and let 
cool, whip a little cream very stiff, sweeten slightly and flavor 
with a drop or two of lemon or vanilla ; just before serving cover 
the apples in each tart with the whipped cream. A drop of cur- 
rant jelly on the top of each adds to the effect. 

— Ladies’ Aid Cook Book. 

No. 157, Rhubarb Pie 

One cup of Gem-Chopped rhu- 
barb, one cup of sugar, one 
egg ; stir all together and bake 
with two crusts. 

— Ladies’ Aid Cook Book. 

No. 158, Filling for Cranberry Pie 

Mix one-fourth a cup of corn- 
starch with two cups of sugar; 
stir into this one cup of boiling 
water and cook until the boiling 
point is reached ; add half a 
cup of molasses and half a tea- 
spoonful of salt, one tablespoon- 
ful of butter, and one quart of cranberries, Gem-Chopped (use 
Cutter No. 4), This quantity will be sufficient for two pies. 

— Janet McKenzie Hill. 

No. 159, Cranberry and Raisin Pie 

One-half pint cranberries (un- 
cooked), one teacupful seeded 
raisins Gem-Chopped very fine ; 
add the berries to the raisins and 
run through the Gem-Chopper ; 
one and one-half teaspoonfuls 
sugar, one and one-half tablespoonfuls flour ; dissolve the flour 
in water and stir all together ; then put filling between two 
crusts and bake. — From The Kohinoor. 

34 pint cranberries 
1 cup raisins 
1 34 teaspoonfuls sugar 
1 34 tablespoonfuls flour 

34 cup cornstarch 
2 cups sugar 
14 cup molasses 
34 teaspoonful salt 
1 teaspoonful butter 
1 quart cranberries 

1 cup Gem-Chopped rhubarb 
1 cup sugar 
1 egg 

No. 160, Mince Meat 

Three bowls of Gem-Chopped 
cooked meat, five bowls of 
Gem-Chopped apples, one-half 
bowl molasses, one bowl vine- 
gar, one bowl boiled cider, one 
bowl Gem-Chopped suet or 
butter, two t)owls raisins, 
seeded, four bowls sugar, two 
tablespoonfuls of cinnamon, one 
tablespoonful of cloves, one 
tablespoonful of salt, one table- 
spoonful of pepper, three lemons 
chopped fine, add all but meat and spices ; boil until tender, 
then add meat and spices, mix well, and it is ready for use. 

— Ladies’ Aid Cook Book. 

No. 161, Mince Meat 

Let a beef tongue, or 
three pounds of beef from 
the neck, cool in the water 
in which it was cooked; 
this water should barely 
cover it. When cold trim 
neatly and Gem-Chop; 
Gem-Chop also about two 
pounds of suet (suet chops 
better when sprinkled 
with flour), and enough 
apples to make two 
pounds when Gem-Chopped ; 
add two pounds of whole 
raisins, two pounds of currants, carefully cleaned, one-fourth a 
pound of citron, sliced, two pounds of sugar, two teaspoonfuls of 
ground cloves, four teaspoonfuls of ground cinnamon, three tea- 
spoonfuls of ground mace, one teaspoonful of black pepper, two 
tablespoonfuls of salt, one pint of molasses, one pint of cider, or 
vinegar from the sweet pickle jar, and the juice and grated rinds 
of three lemons. Mix thoroughly, and when making the pies, if 
more sweet be desired, add a little jelly, marmalade or preserves ; 
also, more salt will probably be needed. Scald what is not used 
at once and store in fruit jars, as in canning fruit. 

— Janet McKenzie Hill. 

3 pounds beef or 

1 beef tongue 

2 pounds suet 

2 pounds apples 
2 pounds raisins 
2 pounds currants 
1 pint molasses 

1 pint cider or vinegar 

2 pounds sugar 
34 pound citron 

2 teaspoonfuls ground cloves 

4 teaspoonfuls ground cinnamon 

3 teaspoonfuls ground mace 

1 teaspoonful black pepper 

2 tablespoonfuls salt 

Juice and grated rinds of 3 lemons 

3 bowls Gem-Chopped meat 

5 bowls Gem-Chopped apples 

1 bowl suet or butter 

2 bowls raisins 
34 bowl molasses 
1 bowl vinegar 

1 bowl boiled cider 

4 bowls sugar 

2 tablespoonfuls cinnamon 
1 tablespoonful cloves 

1 tablespoonful salt 
1 tablespoonful pepper 

3 lemons 

No. 162, Mince Meat 

Boil meat till tender ; Gem-Chop the meat, apples and suet ; 
then to one cup of meat use two cups of apples and one-half cup 
of suet ; for wetting- use molasses, vinegar and sugar ; add all 
kinds of spices to taste, also raisins and Gem-Chopped lemon, if 
you like it ; when well mixed cook slowly on side of stove for two 
or three hours ; this mince meat can be kept as long as desired ; 
a can of blackberries stirred in just before using is a pleasing 
addition. — From The KOHINOOR. 

No. 163, Mince Meat 

One pound seeded raisins, one 
pound currants, one pound 
Gem-Chopped raw meat, one- 
quarter pound suet, one and one- 
half pounds dark brown sugar, 
teaspoonful cinnamon, teaspoon- 
ful allspice, teaspoonful cloves, 
teaspoonful salt, two quarts ap- 
ples, three pints cider, one 
orange rind, and one lemon rind, 
Gem-Chopped ; let all boil hard 
fifteen minutes. — From The KOHINOOR. 

1 pound meat 
34 pound suet 

2 quarts apples 
1 pound raisins 

1 pound currants 

2 pints cider 

134 pounds brown sugar 
1 teaspoonful cinnamon 
1 teaspoonful allspice 
1 teaspoonful cloves 
1 teaspoonful salt 
1 orange rind 
1 lemon rind 

No. 164, Mince Meat 

Boil until tender two pounds 
lean beef, and when cold 
Gem-Chop fine, add five pounds 
Gem-Chopped apples, one 
pound beef suet, Gem-Chopped 
fine, two pounds seeded raisins, 
one pound citron, Gem-Chopped 
fine, two tablespoonfuls cinna- 
mon, one tablespoonful cloves, 
one tablespoonful allspice, one 
tablespoonful salt, one nutmeg 
grated, two and one-half pounds 
brown sugar, one quart best molasses, two quarts boiled cider. 

— Ladies’ Aid Cook Book. 

2 pounds beef 

1 pound suet 

5 pounds apples 

2 pounds raisins 
1 pound citron 

1 quart molasses 

2 quarts boiled cider 
234 pounds brown sugar 

2 tablespoonfuls cinnamon 
1 tablespoonful cloves 
1 tablespoonful allspice 
1 tablespoonful salt 
1 nutmeg 

No. 165, Mince Meat 

Boil until tender about four 
pounds of lean beef ; when 
cold, Gem-Chop fine and add 
Gem-Chopped apples (in the 
proportion of two bowls to one 
of meat), one cup of molasses, 
one cup brown sugar, a dessert- 
spoonful each of cloves, cinna- 
mon, allspice and nutmeg, one- 
half pound suet, Gem-Chopped 
fine, one quart of boiled cider, 
one pound each of raisins and currants, one-fourth of a pound 
of citron, Gem-Chopped fine, and a small piece of butter. 

— Ladies’ Aid Cook Book. 

4 pounds lean beef 
14 pound suet 

1 pound raisins 
1 pound currants 
14 pound citron 
1 cup molasses 
1 quart boiled cider 
1 cup brown sugar 
1 dessertspoonful cloves 
1 dessertspoonful cinnamon 
1 dessertspoonful allspice 
1 dessertspoonful nutmeg 

No. 166, Mock Mince Pie 

One peck green tomatoes 
Gem-Chopped and drained, two 
tablespoonfuls each of salt, 
cloves, cinnamon and allspice, 
two pounds currants, two pounds 
raisins, use one-half as many 
apples Gem-Chopped as toma- 
toes, six pounds of brown sugar, 
one teacup of vinegar ; cook 
slowly for three hours. — L adies’ Aid Cook Book. 

1 peck green tomatoes 

2 tablespoonfuls salt 

2 tablespoonfuls cloves 
2 tablespoonfuls cinnamon 
2 tablespoonfuls allspice 
2 pounds currants 
2 pounds raisins 
y% peck apples 
6 pounds brown sugar 
1 cup vinegar 

No. 167, Mock Mince Meat 

One-half cup of molasses, one 
cup of sugar, one-half cup of vin- 
egar, one cup of Gem-Chopped 
apples, two tablespoonfuls of but- 
ter, one cracker, Gem-Chopped, 
one egg well beaten, one-half 
cup raisins, spice to taste ; cook 
all together. You can add a 
little water if it is too thick ; this will make two pies. 

— Ladies’ Aid Cook Book. 

J 4 cup molasses 
1 cup sugar 
14 cup vinegar 

1 cup apples 

2 tablespoonfuls buttef 
1 cracker 

}/es . . 

14 cup raisins 

No. 168, Cabbage Relish 

One head cabbage Gem-Chopped 
fine, one -half bunch celery 
Gem-Chopped fine, one cup vine- 
gar, one egg ; beat the egg and 
mix with a small portion of vine- 
gar, adding mustard, pepper and 
salt to suit taste ; heat the remainder of vinegar and when boil- 
ing add the above mixture, stirring until thick ; pour over cab- 
bage and mix well. — From The Kohinoor. 

1 cabbage 
34 bunch celery 
1 cup vinegar 
1 e gg 

No. 169, Cold Catsup 

One peck ripe tomatoes ; peel, chop 
rather fine, and drain well ; add one 
small cup of salt, one small cup of 
sugar, one small cup (or less) whole 
mustard seed, one small cup of 
Gem-Chopped celery, one small cup 
of onions, one small cup of horse- 
radish, or a few pieces in each bot- 
tle, three cups of vinegar; stir well and bottle ; do not heat. 

— From The Kohinoor. 

1 peck tomatoes 
1 cup salt 
1 cup sugar 
1 cup mustard seed 
1 cup celery 
1 cup onions 
1 cup horseradish 
3 cups vinegar 

No. 170, Chowchow Pickle 

Cut a peck of green tomatoes in 
slices, then Gem-Chop (Cutter No. 
3 or 4) ; Gem-Chop also, after sli- 
cing, three heads of cabbage, one 
dozen green peppers and three or 
four red peppers. Mix with the 
Gem-Chopped vegetables a gener- 
ous cup of salt, then turn into a 
coarse cotton bag and let drain 
over night. In the morning put 
the drained vegetables over the fire, in an agate saucepan, with 
two pounds and a half of sugar, two tablespoonfuls of celery 
seed, one tablespoonful, each, of ground black pepper, mustard 
and mace, cover with cider vinegar, and let cook until trans- 
parent. — Janet McKenzie Hill. 

1 peck green tomatoes 
3 heads cabbage 
12 green peppers 
3 or 4 red peppers 

1 cup (generous) salt 
234 pounds sugar 

2 tablespoonfuls celery seed 
1 tablespoonful black pepper 
1 tablespoonful mustard 

1 tablespoonful mace 
Cider vinegar 

No. 171, Green Tomato Sauce 

Thirty green tomatoes, three 
large onions, three peppers, one 
tablespoonful allspice, one of 
cinnamon, one of cloves, two 
tablespoonfuls salt, two tea- 
spoon fuls celery seed, one 
quart vinegar, two cups sugar; 
Gem-Chop the vegetables, put 
in colander and drain, then mix 
with vinegar and spices and cook 
two hours. — From The Kohinoor. 

30 tomatoes 
3 onions 
3 peppers 

1 tablespoonful allspice 
1 tablespoonful cinnamon 

1 tablespoonful cloves 

2 tablespoonfuls salt 

2 teaspoonfuls celery seed 

1 quart vinegar 

2 cups sugar 

No. 172, Chili Sauce 

Twenty-four large ripe toma- 
toes, four green peppers, four 
large onions, four tablespoonfuls 
salt, six tablespoonfuls sugar, 
one tablespoonful cloves, one 
tablespoonful allspice, three cups 
vinegar ; Gem-Chop onions and 
peppers fine ; slice tomatoes ; 
celery seed to taste ; boil two 

hours. — From The Kohinoor. 

24 tomatoes 
4 green peppers 
4 onions 

4 tablespoonfuls salt 
6 tablespoonfuls sugar 
1 tablespoonful cloves 
1 tablespoonful allspice 
6 cups vinegar 
Celery seed 

No. 173, Cold Chili Sauce 

One peck ripe tomatoes, 
Gem-Chopped fine and drained, 
two cups Gem-Chopped onions, 
two cups Gem-Chopped celery, 
two cups brown sugar, three 
green peppers (use seeds from 
only one), one tablespoonful 
mustard seed, one-half cup salt, 
one quart vinegar. — L adies’ Aid Cook Book. 

1 peck tomatoes 

2 cups onions 
2 cups celery 

2 cups brown sugar 

3 green peppers 

1 tablespoonful mustard seed 
^3 cup salt 
1 quart vinegar 

No. 174, Cucumber Relish 

Pare large cucumbers (not ripe), cut them in halves and take 
out the seeds ; then cut in thin, slices and Gem-Chop, using Cut- 
ter No. 1 ; strain off the water, season to taste with salt and 
paprika, and add a very little sugar and the same measure of 
vinegar. as of cucumbers. Store in jars closely sealed. 

— Janet McKenzie Hill. 

No. 175, Cucumber Sauce 

Take three dozen cucumbers, 
Gem-Chop and put some salt 
over them ; drain in a colander 
until the water is out; Gem-Chop 
six onions and put with them 
one-half ounce each of black 
and white mustard seed, little salt and pepper, vinegar enough 
to make a little moist; no cooking required. 

— From The Kohinoor. 

36 cucumbers 
6 onions 

14 ounce black mustard seed 
34 ounce white mustard seed 

No. 176, Cucumber Pickles 

Gem-Chop twelve large cucum- 
bers without seeds or skins, four 
large green peppers and four 
large onions ; add one-half cup 
salt, mix well and let it stand 
over night ; in the morning drain 
and add one cup Gem-Chopped 
horseradish, one cup sugar, one 
teaspoonful celery seed, one ta- 
blespoonful mustard seed ; mix all with cold vinegar. 

— Ladies’ Aid Cook Book. 

12 cucumbers 
4 green peppers 
4 onions 
14 cup salt 
1 cup horseradish 
1 cup sugar 

1 teaspoonful celery seed 
1 tablespoonful mustard seed 

No. 177, Peanut Butter 

Take freshly and thoroughly roasted peanuts, shell them and 
remove the inner skin. Add to the kernel all the salt that will 
adhere and then Gem-Chop, using the Nut-Butter Cutter, which 
should be fastened on so as to not quite touch the case of the 
Chopper. This recipe will make delicious Peanut Butter. Put 
it in a covered glass jar and keep it in a cool place.