WATER-LILY SALAD
Boil twenty minutes, one egg for each lily; remove shell and while still
warm cut with silver knife in strips from small end nearly to base; very
carefully lay back the petals on a heart of bleached lettuce; remove
yolks and rub them with spoon of butter, vinegar, a little mustard, salt
and paprika; form cone-shaped balls, and put on petals, sprinkling bits
of parsley over balls. Two or three stuffed olives carry out the effect
of buds; serve on cut-glass dishes to give water effect.
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WAFFLES
Three pounds of sifted flour. A pound of powdered sugar. Three quarters of a pound of butter. Four eggs. Half a large tea-cup full of best brewer's yeast. A pint and a half of milk. A tea-spoonful of powdered cinnamon. A grated nutmeg. A... WAFFLES MADE FROM SWEET MILK AND BAKING POWDER
Sift together 1 quart of flour, 2 teaspoonfuls of baking powder and 1/2 teaspoonful of salt. Mix into a batter, a little thicker than for griddle cakes, with sweet milk; add yolks of 3 eggs, 3 tablespoonfuls of melted butter; lastly, stir in lightly the 3... WAFLERS.
Mix a cup and a half of thick yeast with a little warm milk, and set it with two pounds of flour before the fire to rise, then mix with them one pound of fresh butter, ten eggs, a grated nutmeg, a quarter of a pint of orange flower-water, a little powdere... WALDORF SALAD
Mix an equal quantity of sliced celery and apples, and a quarter of a pound of pecans or English walnuts, chopped fine. Put over a tablespoon of lemon juice and sufficient mayonnaise dressing to thoroughly cover. To be absolutely correct, this salad shoul... WALLOON ENTRÉE
Cut the meat into slices that are thin rather than thick. Mince two big onions and fry them till brown; then fry the slices till they are colored on both sides. Pour on them first some beer, then a dash of vinegar, adding thyme, pepper, and salt, and thro... WALNUT
1 pint of cream 1 pint of milk 1/2 pound of sugar 3 eggs 1/4 vanilla bean or a teaspoonful of good extract Put the milk over the fire in a double boiler, and add the vanilla bean, split. Beat the yolks of the eggs and the sugar until ... WALNUT CAKE
From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager. Whites of twelve eggs, five teacups flour, three teacups sugar, one teacup sweet milk, one full cup butter, two teaspoonfuls yeast powder. ... WALNUT ICE CREAM
1 quart of cream 1/2 pound of sugar 1 vanilla bean or two teaspoonfuls of vanilla extract Put the sugar and half the cream in a double boiler over the fire. Split the vanilla bean, scrape out the seeds and add them to the hot cream, and add t... WALNUT ROCKS
Cream together 1-1/2 cups of sugar, 1/2 cup of butter, a small teaspoonful of salt. Dissolve 1 teaspoonful of soda in 4 tablespoonfuls of warm water, two eggs. Sift 3 cups of flour, add 1 teaspoonful of ginger, 1 teaspoonful of cloves, 1/2 teaspoonful of ... WALNUT SAUCE
1/2 pint of orange juice 1/2 pint of water 1/2 cupful of sugar 1 tablespoonful of arrowroot Whites of three eggs Add the sugar to the water, and, when boiling hot, add the arrowroot moistened. Beat the whites of the eggs to a stiff fr... WALNUT TORTE, No. 1
Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat light the yolks of twelve eggs and three-fourths pound of sugar. Add the grated nuts and one-fourth pound of sifted flour, fold in the whites beaten to a stiff froth. Bake in layers ... WALNUT TORTE, No. 2
Separate the yolks and whites of six eggs, being very careful not to get a particle of the yolks into the whites. Sift one-half pound of granulated sugar into the yolks and beat until thick as batter. Add a pinch of salt to the whites and beat very stiff.... WATER ICES AND SHERBETS OR SORBETS
Make a fruit salad as in preceding recipe. Make a pint of orange or strawberry ice. At serving time fill parfait or ice cream glasses half full of the fruit salad, fill the remaining half with water ice, smooth it over, garnish the top with whipped cream,... WATER SOUCHET
6 Small Fish--1s.6d. Vegetables Salt and Pepper Lemon Juice--1d. Total Cost--1s. 7d. Time--One Hour and a Half. Choose small fish of different kinds and fillet them. As only half the fillets are wanted for the souchet, the rest may be dressed ... WATER SOUCHY.
Take a portion of the fish intended to be dressed, and stew it down with three pints of water, parsley roots, and chopped parsley, and then pulp them through a sieve, then add the rest of the fish, with pepper, salt, and seasoning; and serve in a deep dis... WATER-LILY SALAD
Boil twenty minutes, one egg for each lily; remove shell and while still warm cut with silver knife in strips from small end nearly to base; very carefully lay back the petals on a heart of bleached lettuce; remove yolks and rub them with spoon of butter,... WATERMELON PICKLE
Do not throw away the rind of melons. It can be preserved and will make a delicious relish. Remove the green rind of watermelon and the inside pink portion that is left on after eating it. Cut it into two-inch pieces and pour over it a weak brine made in ... WATERMELON PRESERVES
From MRS. M.P. HART, of Ohio, President of State Board and Lady Manager. Pare and core the quinces. Put the parings and cores into a kettle with sufficient water to cover them, and let them boil for a short time. Then strain and pour the liquid over the q... WATERMELON SHERBET
Take good, pale sherry and boil down to quite a thick syrup, with loaf sugar; and then allow to cool. When cold mix with the chopped meat of a very fine, sweet melon, use only the heart of the soft red part, not any near the white rind. Freeze in a freeze... WATERMELONS
Use only those melons that are perfectly ripe. Do not select those that are very large in circumference; a rough melon with a bumpy surface is the best. Either cut in half or plug and fill with the following: Put on to boil some pale sherry or claret and ... WATERZOEI
Soak your dried peas over-night. The following day boil some fresh water, and throw in the peas, adding a few chopped onions and leeks, with pepper and salt. Let the soup simmer for three hours on the top of the stove, giving it a stir now and then. If yo... WEDDING CAKE
1 cup butter 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract 5 eggs 2 cups flour 1 teaspoon Dr. Price's Baking Powder Reserve two egg whites for icing. Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which hav... Well Glazed Over And Serve With Tarragon Sauce Do Not Leave
the garlic in longer than ten minutes. ... WELSH RARE-BIT. MRS. W. C. BUTCHER.
Cut up one pound of cheese in small pieces, and place in a dish, seasoning with salt and pepper; stir until melted. Have ready toast on a hot dish; cover slices with the melted cheese. Serve hot, as a relish. This is used as a course before serving a d... WELSH RAREBIT
Melt one tablespoon of butter, add two cups finely cut American cheese, when it melts add one-half cup of milk or stale beer, keep stirring until it is smooth. Add one-half teaspoon of English mustard, two beaten eggs. Cook one minute longer and salt to t... WELSH RAREBIT
From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady Manager-at-Large. Beat four fresh eggs slightly with two tablespoonfuls of cream; season with pepper and salt; put a tablespoonful of butter in the chafing dish, and when very hot pour in the egg; ... WEYMOUTH SALAD DRESSING. MRS. VOSE.
Yolk of one egg, one tablespoon sugar, one saltspoon salt, one teaspoon mustard, butter size of small egg, one-half cup of vinegar; cook till thick as cream. Add one-half cup of thick cream before using. ... WHEAT CEREALS
Wheat cereals, like oatmeal, are best cooked by following the directions on the package. Most of them are greatly improved by the addition of a little milk or by a few chopped dates or whole sultana raisins. ... WHEAT MUFFINS
Mix two cups of flour, one-half teaspoon of salt, three teaspoons of baking-powder, two tablespoons of sugar and sift these ingredients twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk and add it to one cup of milk and one teaspoon ... WHIPPED CREAM
To one pint of rich thick cream add one-quarter of a pound of powdered sugar and one-half teaspoon of vanilla. Put in a large platter in a cool place and whip with a wire egg-whip until perfectly smooth and velvety. Set on ice until wanted. In the summer ...