*Alberta Mayonnaise, January 25
Dilute one-half cup mayonnaise with heavy cream to make of right consistency to pour easily. Add three tablespoons finely cut English walnut meats and season with salt and lemon juice.

Allen Canapés, A New Book of Cookery, p. 376
July 17
Cut bread in one-fourth-inch slices and shape with a circular cutter two and one-half inches in diameter. Saute on one side only, until delicately browned. Spread sides which have not been sauted with watercress butter and with a pastry bag and tube pipe a border of the butter around circumference. Fill centres with caviare and finely chopped whites of hard-boiled eggs, used in equal proportions.

*Allen Potato Salad, May 18
Cut cold boiled potatoes in one-half-inch cubes. There should be one and one-half cups. Add three chopped hard-boiled eggs, one and one-half tablespoons chopped pimiento and one-half tablespoon finely chopped onion. Moisten with cream salad dressing and serve in nests of lettuce leaves.

*Allerton Potatoes, April 9
Cut boiled potatoes in cubes; there should be two cups.Separate yolks from whites of four hard-boiled eggs. Chop the whites and force the yolks through a potato ricer or strainer . Add potato cubes and chopped whites to one and one-half cups white sauce, and turn on a hot serving dish. Sprinkle with yolks and garnish with parsley.

*Allerton Salad, August 3
May 19
Wipe, pare, and cut a cucumber in one-third-inch cubes. Add an equal measure of celery (cut in thin slices, crosswise), one-half the measure of English walnut meats, broken in pieces, and one-third the measure of green pepper, finely chopped. Moisten with cream or mayonnaise salad dressing, mound on three-fourth-inch sliced tomatoes, arrange in nests of lettuce leaves and sprinkle with finely cut chives.

*Almond Pudding, April 21
Cream four tablespoons butter, add one-third cup sugar, one-half cup molasses and two eggs well beaten. Mix and sift one and one-half cups flour, one-half teaspoon soda, one-fourth teaspoon cinnamon, and one-fourth teaspoon salt, and add alternately with one-half cup milk to first mixture; then add three-fourths cup almonds, blanched and roasted, finely chopped. Turn into buttered mould and steam two and one-half hours. Serve with whipped cream.

Almond Wafers, The Boston Cooking-School Cook Book, p. 494
February 10, May 17, September 1
Before baking Rolled Wafers, sprinkle with almonds blanched and chopped. Other nut meats or shredded cocoanut may be used in place of almonds.

Angel Cake, The Boston Cooking-School Cook Book, p. 503
April 30
Whites 8 eggs                               3/4 cup flour
1 teaspoon cream of tartar         1/4 teaspoon salt 
1 cup sugar                                   3/4 teaspoon vanilla
Beat whites of eggs until frothy; add cream of tartar, and continue beating until eggs are stiff; then add sugar gradually. Fold in flour mixed with salt and sifted four times, and add vanilla. Bake forty-five to fifty minutes in an unbuttered angel-cake pan. After cake has risen and begins to brown, cover with a buttered paper.

Appledore Soup, The Boston Cooking-School Cook Book, p. 138
February 9, February 11, April 14, April 21, June 15, August 17, September 17, October 7, October 27
Make same as Potato Soup, and add, just before serving three tablespoons tomato catsup.

Apple Dumplings, A New Book of Cookery, p. 312
January 28
Roll Plain Paste or Family Paste very thin and cut in squares. Pare and core eight medium-sized apples and place an apple on each square. Fill cavities with sugar and add a few grains, each, of cinnamon and nutmeg and a bit of butter. Wet edges of pastry with white of egg and fold points over apples. Place in dripping pan and pour around one cup boiling water, to which have been added one-half cup sugar, one-fourth cup butter and one-half teaspoon cinnamon. Bake in a hot over until apples are soft. Before removing from oven, brush over with white of egg and sprinkle with sugar. Serve with Creamy Sauce I.

*Apple Fritters, November 16
Mix and sift one cup flour, one and one-half teaspoons baking powder, three tablespoons powdered sugar, and one-fourth teaspoon salt; then add one-third cup milk gradually, and one egg, well beaten. Pare, core and cut two medium-sized sour apples in eighths, then cut eighths in slices and stir into batter. Drop by spoonfuls and fry in deep fat.

Apple Pie, The Boston Cooking-School Cook Book, p. 467
January 14, February 25, April 17, April 21, May 7, September 30, November 4
Apple Pie I
4 or 5 sour apples                         1/8 teaspoon salt
1/3 cup sugar                                 1 teaspoon butter
1/4 teaspoon grated nutmeg     1 teaspoon lemon juice
                                 Few gratings lemon rind
Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from edge, and work towards centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together.
Bake forty to forty-five minutes in moderate oven. A very good pie may be made without butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked over night in cold water.

Apple Pie II
Use same ingredients as for Apple Pie I. Place in small earthen baking-dish and add hot water to prevent apples from burning. Cover closely, and bake three hours in very slow oven, when apples will be a dark red color. Brown sugar may be used instead of white sugar, a little more being required. Cool, and bake between two crusts.

Apple Sauce, The Boston Cooking-School Cook Book, p. 570
December 5
Wipe, quarter, core, and pare eight sour apples. Make a syrup by boiling seven minutes one cup sugar and one cup water with thin shaving from rind of a lemon. Remove lemon, add enough apples to cover bottom of saucepan, watch carefully during cooking, and remove as soon as soft. Continue until all are cooked. Strain remaining syrup over apples.

Apple Tapioca Pudding, The Boston Cooking-School Cook Book, p. 391
January 8, February 1, March 19, September 3, September 4, September 21
3/4 cup pearl or Minute tapioca               1/2 teaspoon salt
Cold water                                                    7 sour apples
2 1/2 cups boiling water                            1/2 cup sugar 
Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in double boiler until transparent. Core and pare apples, arrange in buttered pudding-dish, fill cavities with sugar, pour over tapioca, and bake in moderate oven until apples are soft. Serve with sugar and cream or Cream Sauce I. Minute Tapioca requires no soaking.

Asparagus à la Hollandaise, The Boston Cooking-School Cook Book, p. 285
May 7
Pour Hollandaise Sauce I over Boiled Asparagus.

Asparagus Mousselaine, A New Book of Cookery, p. 162
June 2, June 8
Arrange short stalks of cooked asparagus in individual baking dishes, allowing eight to each portion, and pour over Mousselaine Sauce (see p. 158).

Asparagus on Toast, The Boston Cooking-School Cook Book, p. 284
May 13, May 24, June 5, June 18, June 21
Serve Boiled Asparagus on Buttered or Milk Toast.

Asparagus Salad, The Boston Cooking-School Cook Book, p. 329
May 26, June 7, July 4
Drain and rinse stalks of canned asparagus. Cut rings from a bright red pepper one-third inch wide. Place three or four stalks in each ring. Arrange on lettuce leaves and serve with French Dressing, to which has been added one-half tablespoon tomato catsup.

Asparagus Salad in Lemon Rings, What to Have for Dinner, p. 153
May 23, June 26
Chill stalks of cooked asparagus and marinate with a French Dressing. Remove a thick slice from both ends of a lemon. Cut in one-third inch slices and remove pulp, leaving rings. Place three or four stalks asparagus in each ring. Arrange on lettuce leaves and pour over a little more of the dressing.
Cream dressing served in small lettuce leaves may be used in place of French Dressing.

Asparagus Soup, The Boston Cooking-School Cook Book, p. 123
July 8
3 cups White Stock II or III                      1/4 cup butter
1 can asparagus                                       1/4 cup flour
2 cups cold water                                     2 cups scalded milk
1 slice onion                                               Salt and pepper
Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.

*Astoria Dressing, November 24
To one-half cup mayonnaise dressing add slowly one-half cup French dressing. When mixed add one-fourth cup tomato catsup, one tablespoon chopped green pepper, one teaspoon sugar, and six drops tabasco sauce.