CLASSIC RUBEN

8-12 SLICES RYE BREAD
3/4- 1 LB. THINLY SLICED CORNED BEEF
1-1-1/2 CUPS SAUERKRAUT, RINSED AND WELL DRAINED
4-6 SLICES SWISS CHESSE
1/3 CUP MELTED BUTTER
4-6 TBSP. THOUSAND ISLAND DRESSING
2-3 TBSP. CATSUP
SALT AND PEEPER TO TASTE

PEARLS OF LIFE

THE PEARLS OF LIFE, BUY IT WEAR IT.

CHOCOLATES PROFITEROLES

Shave into a cup one ounce of chocolate the cup into a pan of boiling water. Make a paste the same as for eclairs, save that instead of one tablespoonful of sugar three must be used.
As soon as the paste is cooked, beat in the melted chocolate. When cold, add the eggs, and beat until light. Drop this batter on lightly buttered pans in round cakes, having about a dessertspoonful in each cake. Bake for about twenty minutes in a moderately hot oven. Serve either hot or cold, with whipped cream prepared the same as for Filling for éclairs. Heap the cream in the center of a flat dish, and arrange the profiteroles around it.

CHOCOLATE COOKIES

Beat to a cream half a cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar; then add one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of  Chocolate, melted. Now add one well-beaten egg, and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two cupfuls and a half of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice.

CHOCOLATE WAFERS

CHOCOLATE WAFERS

Grate four ounces of  Chocolate, and mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful each of cinnamon, cloves and baking powder. Separate six eggs. Add one cupful of powdered sugar to the yolks, and beat until very light; then add the grated yellow rind and the juice of half a lemon, and beat five minutes longer. Now add the dry mixture, and with a spoon lightly cut in the whites, which are first to be beaten to a stiff froth. Pour the mixture into buttered shallow pans, having it about half an inch thick. Bake in a moderate oven for half an hour. When the cake is cool, spread a thin layer of currant jelly over one sheet, and place the other sheet on this. Ice with vanilla icing; and when this hardens, cut in squares. It is particularly nice to serve with ice-cream.

CHOCOLATE BISCUITS

CHOCOLATE BISCUIT

Cover three large baking pans with paper that has been well oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of  Chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the cakes, and bake in a slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred.

GREEN CHILE SALSA

GREEN CHILE SALSA

1 TABLESPOON VEGETABLE OIL
1/2 MEDIUM ONION, MINCED
2 GARLIC CLOVES, ROASTED AND MASHED
1 TEASPOON CUMIN SEEDS, TOASTED AND GROUND
1 CUP CHOPPED ROASTED MILD GREEN CHILE, PREFERBLY NEW MEXICAN OR ANAHEIM, FRESH OR FROZEN
1 CUP WATER
1/2 TEASPOON SALT PLUS MORE TO TASTE

CHOCOLATE CREAMS, NO 2

CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar—or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.
Caution.—Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

CHOCOLATE SAUCE

Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. Stir over the fire until smooth and glossy, and add to the hot milk. Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a saltspoonful of salt, and then add one gill of cold milk.
Pour the boiling milk on this, stirring well. Return to the double-boiler, and cook for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold water. Stir for a few minutes, and then occasionally until the sauce is cold.
This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold cabinet pudding, snow pudding, etc. It will also answer for a dessert. Fill custard glasses with it, and serve the same as soft custard; or have the glasses two-thirds full, and heap up with whipped cream.