SARATOGA CHIPS
Very thin shavings of peeled potatoes cut with a machine, steeped in ice water 
to draw out the starch and become crisp; fry a few at a time in very hot lard.

PUMPKIN PUREE
Slices of peeled pumpkin, steamed till done, then rubbed through the tamis, 
seasoned with salt and nutmeg, finished with a little cream and butter; served 
as a vegetable.

RHUBARB COMPOTE
Young rhubarb cut in finger lengths, placed in enameled pan covered with 
cold water, slowly brought to the scalding (not boiling) point, then drain.  
Measure the scalded water, and add to it a pound of sugar to each pint, boil 
together till of a thin syrupy nature, then pour over the rhubarb.

RHUBARB PIE
Line the sides of pie dish with short paste, cut the rhubarb into 1/2 inch thick 
pieces, sprinkle well with sugar, a little grated nutmeg and lemon rind, just 
a little water, cover with short paste, egg wash the top, bake and serve.

RHUBARB JAM
Wash the young rhubarb and cut into pieces about an inch long, do not peel it, 
weigh, and to each pound allow 3/4 of a pound of granulated sugar, boil 
in a porcelain lined kettle, bring slowly to the boil, then boil and stir 
continually for 45 minutes, fill into Mason jars, screwing the lids on tight.

RHUBARB JELLY
Wash the young rhubarb and cut it into inch lengths, put the cut fruit into a 
stone crock, put on the lid, stand it in the bain-marie, and heat slowly till 
the fruit is soft; now put a small quantity at a time into your jelly bag and 
squeeze out all the juice.  Measure the juice and to each pint allow 1 pound 
of granulated sugar.  Turn the juice into a porcelain lined kettle, and 
stand over a brisk fire.  Put the sugar into earthen dishes and stand  in the 
oven to heat.  Boil the juice rapidly and continuously for 20 minutes, then 
turn in the sugar quickly, stirring all the while till the sugar is dissolved.  
Dip jelly tumblers into hot water, watch the liquid carefully, and as soon 
as it comes to the boil, take it from the fire and fill the glasses.

ROMAN PUNCH
To lemon water ice when nearly frozen is added Jamaican rum, brandy and 
sherry wine in equal parts, and enough meringue to whiten it, then finish 
the freezing; served in punch glasses with the dinner.

CABBAGE SALAD
Cut some bacon into dice, fry; when done, add a cup of vinegar, a cup of water, 
season with salt and pepper, bring all to the boil, pour over very finely 
shredded cabbage, set away to get cold, then serve...

(2) Finely shred white cabbage, seasoned with salt, pepper, oil, vinegar and a little sugar...(

3) Take a firm green and a firm red cabbage, quarter them, soak in salted water 
for an hour, then steam them till tender, take out and cool; when cold, shred 
them very finely, arrange them on the serving dish alternately, two rows of 
each, placing between each center row some salad cream dressing containing 
chopped chervil and shallots.

BROILED SPRING TURKEY
Plump young birds, split down the back, breast and backbones removed, thigh 
bone snapped, the sides then cut in halves; season with salt and pepper, brush 
with butter or olive oil, broil a golden brown; serve on slices of buttered toast 
and garnish with two roast mushrooms on the bird, flanked with slices of 
tomatoes breaded and fried, a little maitre d'hotel butter sprinkled over 
the whole.

ROAST TURKEY, STUFFED
Take plump young birds, singe, draw, wash, stuff with a mixture of white bread 
soaked and squeezed ddry, seasoned with salt, pepper, mixed herbs, melted 
butter and yolks of eggs.  Truss with the legs well into the body, season the bird 
with pepper and salt, roasting for about two hours,well basting during roasting; 
serve portions with the stuffing under the meat,and adish of cranberry sauce 
or jelly separate.  The turkey may be stuffed with  mashed sweet potatoes... Again 
with veal forcemeat contaiing a liberal quantity of peeled boiled chestnuts... They 
may be stuffed 
with steweed truffles and served with Perigueux sauce, and garnished with 
quenelles of poultry...Also stuffed wtih pork sausage meat in which has been
mixed some boiled and peeled chestnuts.

BLANQUETTE OF TURKEY
Slices of cold cooked turkey reed from skin, a can of good button mushrooms 
also sliced. Put the two into a rich Veloute sauce, bring to the simmer, skim, 
add juice of a lemon; served within a border of green peas, or grains of rice,
 or finely shredded noodles.

CREAMED COLLOPS OF TURKEY
Slices of cold cooked turkey freed from skin, cut into neat thin slices; then 
place into a Supreme sauce and simmer for 10 minutes; serve on a slice of toast, 
sprinkle the top with finely minced truffles and lean ham mixed together; 
garnish the sides with fancy croutons spread with foie-gras or liver paste.

HASHED TURKEY WITH EGG
Remove the skin, and cut into a very small dice, moisten it with Veloute sacue, 
bring it to the simmer; serve on buttered toast with a poached egg on top.

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