*Easter Pudding, April 13
Soak one-fourth cup glacéd cherries in rum to cover one hour, then cut in pieces. Cut one-half cup English walnut mats and one-half pound marshmallows in small pieces. Whip one cup heavy cream, add two tablespoonfuls powdered sugar, one-half teaspoonful vanilla, cherries, nut meats and marshmallows. Mould and chill, remove from mould and surround with cubes of wine jelly.

Eggplant Turque, A New Book of Cookery, p. 170
March 15
Wipe three small egg plants, cut in halves, lengthwise, fry in deep fat twelve minutes and drain. Scoop out inside and finely chop. Put two tablespoons olive oil in saucepan, and when heated add one tablespoon finely chopped onion, and cook five minutes. Add three tablespoons uncooked rice, and one-half clove of garlic, finely chopped, and cook five minutes; then add chopped egg plant, one cup tomato sauce, one-half teaspoon salt, and one-fourth teaspoon grated nutmeg. Turn into a buttered dish and bake forty-five minutes. Add yolks two eggs, slightly beaten, and stuff egg plant shells with mixture. Cover with buttered crumbs and bake until crumbs are brown.

*Egg Ramequins, December 17
Half fill buttered ramekin dishes with hot-boiled rice, drop a raw egg in each, and sprinkle with salt, paprika, and grated cheese, or chopped cold boiled ham. Set in pan containing boiling water, cover, and bake in a moderate oven until eggs are set.

Egg Salad, The Boston Cooking-School Cook Book, p. 336
July 13
Egg Salad I
Cut six “hard-boiled” eggs in halves crosswise, keeping whites in pairs. Remove yolks, and mash or put through a potato ricer. Add slowly enough Oil Dressing II to moisten. Make into balls the size of original yolks and refill whites. Arrange on a bed of lettuce, and pour Oil Dressing No. II around eggs.

Egg Salad II
Cut four “hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points. Remove yolks, mash, and add an equal amount of finely chopped cooked chicken. Moisten with Oil Dressing I, shape in balls size of original yolks, and refill whites. Arrange on lettuce leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.

*Egg Sauce, April 17
January 2, May 29, August 7
Melt one-fourth cup butter, add three tablespoons flour with one-half teaspoon salt and one-eighth teaspoon pepper, and pour on gradually one and one-half cups hot water. Boil five minutes, and add yolks two eggs slightly beaten, one teaspoon lemon juice, and one tablespoon butter bit by bit.

Egg Sauce I, The Boston Cooking-School Cook Book, p. 267
To Drawn Butter Sauce add two “hard-boiled” eggs cut in one-fourth inch slices.

Egg Sauce II, The Boston Cooking-School Cook Book, p. 267
To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.

Eggs Susette, The Boston Cooking-School Cook Book, p. 96
March 26, June 24, July 7, July 30, September 10, September 11
Wash and bake six large potatoes, cut slice from top of each, scoop out inside, and mash. To three cups mashed potato add six tablespoons finely chopped ham, two tablespoons finely chopped parsley, whites of two eggs well beaten, three tablespoons butter, four tablespoons cream, and salt and pepper. Line potato shells with mixture, place in each cavity a poached egg, cover with potato mixture, and bake until browned. Care must be taken to have eggs delicately parched[sic].

Election Cake, The Boston Cooking-School Cook Book, p. 505
July 31, August 3
1/2 cup butter                                            8 finely chopped figs
1 cup bread dough                                   1 1/4 cups flour
1 egg                                                           1/2 teaspoon soda
1 cup brown sugar                                   1 teaspoon cinnamon
1/2 cup sour milk                                     1/4 teaspoon clove
2/3 cup raisins seeded, and                   1/4 teaspoon mace
cut in pieces                                              1/4 teaspoon nutmeg
                                       1 teaspoon salt
Work butter into dough, using the hand. Add egg well beaten, sugar, milk, fruit dredged with two tablespoons flour, and flour mixed and sifted with remaining ingredients. Put into a well-buttered bread pan, cover, and let rise one and one-fourth hours. Bake one hour in a slow oven. Cover with Boiled Milk Frosting.

Emergency Biscuit, The Boston Cooking-School Cook Book, p. 71
July 20
Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one-half inch apart. Brush over with milk, and bake in hot oven eight minutes.

*Emergency Soup, May 15
March 28
Dissolve two and one-half teaspoons beef extract in three cups boiling water. Add three tablespoons milk, gradually, to one and one-half tablespoons flour to make a smooth thin paste. Add to first mixture, stirring constantly until boiling point is reached and let boil three minutes; then add three-fourths teaspoon salt, few grains pepper, few grains cayenne, and three fourths cup cream.

*English Plum Pudding, December 26
Scald two and one-half cup stale bread crumbs with one cup milk. Work one-half pound beef suet until creamy; add one-half cup sugar, add one-half cup maple syrup,  four eggs well beaten, one-half pound raisins stoned and cut into pieces, one-half pound citron cut in thin strips, and one-half pound currants, dredged with three tablespoons flour and two teaspoons baking powder; then add one-third cup brandy. Turn into buttered mould, cover, and steam twenty-four hours. It may be steamed twelve hours one day and twelve hours the next. Reheat for serving, the time being one and one-fourth hours.

Epicurean Sauce, A New Book of Cookery, p. 156
April 29, July 7
1/2 cup heavy cream                             1 tablespoon tarragon vinegar
3 tablespoons Mayonnaise                   1 teaspoon English mustard
Dressing                                                   1/2 teaspoon salt
2 tablespoons grated                             Few grains cayenne     
horseradish root
Beat cream until stiff, using a Dover Egg Beater. Remove beater and stir in remaining ingredients.

*Escalloped Apples, January 23
Cut small baker’s stale loaf in halves, remove soft part, and rub through colander; melt one-fourth cup butter and stir in lightly with fork. Cover bottom of buttered dish with crumbs and spread over two cups pared, quarters, cored and slices apples, sprinkle with two tablespoons sugar, a few grains nutmeg, one tablespoon lemon juice, and grated rind one-fourth lemon mixed; repeat cover with remaining crumbs, and bake forty minutes. Serve with sugar and cream.

*Escalloped Cabbage, November 3
April 29
Cut one-half medium-sized boiled cabbage in pieces; put int buttered baking dish, sprinkle with salt and pepper, and add one cup white sauce. Lift cabbage with folk[sic], that it may be well mixed with sauce, and cover with one-half cup buttered cracker crumbs. Place on oven grate, and bake until crumbs are brown.

Escalloped Corn, A New Book of Cookery, p. 166
March 5, March 10, September 23
1 small green pepper                         Few grains cayenne
1/2 onion, finely chopped                  1/2 cup milk
2 tablespoons butter                         1 cup canned corn
2 tablespoons flour                            Yolk 1 egg
1 teaspoon salt                                   1/2 cup dried bread 
1/4 teaspoon paprika                         1 tablespoon butter
1/4 teaspoon mustard                        2/3 cup buttered cracker crumbs
Wipe pepper, cut in halves, lengthwise, and remove seeds; then cut in strips, and strips in halves, crosswise. Cook pepper, onion, and butter five minutes, stirring constantly. Add flour, mixed with seasonings, and stir until well blended; then pour on gradually, while stirring constantly, milk; bring to the boiling point and add corn, egg yolk, and bread broken in small pieces and cooked with one tablespoon butter until well browned. Turn into a buttered baking dish, cover with buttered crumbs and bake in a hot oven until crumbs are brown.

*Escalloped Oysters, September 21
Mix one-half cup stale bread crumbs and one cup cracker crumbs, and stir in one-half cup melted butter. Put layer in buttered shallow baking dish, cover with one-half pint washed oysters, and sprinkle with salt and pepper; add two tablespoons, each, oyster liquor and milk. Repeat, and cover top with remaining crumbs. Bake thirty minutes. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. 

*Escalloped Potatoes, February 16
March 2, March 16, April 4
Wash, pare, soak, and cut four medium-sized potatoes in one-forth-inch slices. Put a layer in buttered baking-dish, sprinkle with salt and pepper, dredge with flour, and dot over with one-half tablespoon butter; repeat. Add hot milk until it may be seen through top layer. Bake one and one-fourth hours or until potatoes is soft.

*Escalloped Tomatoes, May 5
January 7, February 21, March 6, March 13, April 8
Remove contents from one quart can tomatoes and drain tomatoes from some of their liquor. Season with salt, pepper, a few drops of onion juice, and sugar if preferred sweet. Cover the bottom of a buttered baking-dish with one-half-cup buttered cracker crumbs, cover with tomatoes, and sprinkle top with one cup buttered crumbs. Bake in a hot oven until crumbs are brown.