*Halibut a la Creole, October 16
Cook twenty minutes two cups tomatoes, one cup water, one slice onion, three cloves, and one-half tablespoon sugar. Melt three tablespoons butter, add three tablespoons flour, and stir into hot mixture. Add three-fourths teaspoon salt, cook ten minutes, and strain. Clean two pound halibut, put in pan, pour around half the sauce, and bake thirty-five minutes, basting often. Remove to platter and pour around remaining sauce.

Halibut au Lit, The Boston Cooking-School Cook Book, p. 172
October 14
Wipe two slices chicken halibut, each weighing three-fourths pound. Cut one piece in eight fillets, sprinkle with salt and lemon juice, roll and fasten with small wooden skewers. Cook over boiling water. Cut remaining slice in pieces about the size and shape of scallops. Dip in crumbs, egg, and crumbs, and fry in deep fat. Arrange a steamed fillet in centre of each fish-plate, place on top of each a cooked mushroom cap, and put fried fish at both right and left of fillet. Serve with Mushroom Sauce, and garnish with watercress and radishes cut in fancy shapes.

Mushroom Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually, while stirring constantly, one cup Fish Stock. When boiling-point is reached, add one-half cup cream, three mushroom caps, sliced, and one tablespoon Sauterne. Season with salt and pepper. The Fish Stock should be made from skin and bones of halibut. The mushroom caps on fillets should be cooked in sauce until soft.

*Ham Mousse, July 20
Dissolve two tablespoons granulated gelatine in one-half cup hot water and add to two cups chopped, cold-boiled ham, which has been pounded in a mortar. Season with one teaspoon mixed mustard a few grains cayenne. Add one-half cup heavy cream beaten until stiff and turn into a mould, first dipped in cold water. Chill, remove from mould, and garnish with parsley.

Hard Sauce, The Boston Cooking-School Cook Book, p. 409
May 23, August 28
1/3 cup butter                               1/3 teaspoon lemon extract
1 cup powdered sugar                 2/3 teaspoon vanilla
Cream the butter, add sugar gradually, and flavoring.

Harvard Beets, The Boston Cooking-School Cook Book, p. 286
March 30, May 29
Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin slices, small cubes, or fancy shapes, using French vegetable cutter. Mix one-half cup sugar and one-half tablespoon corn-starch. Add one-half cup vinegar and let boil five minutes. Pour over beets, and let stand on back of range one-half hour. Just before serving add two tablespoons butter.

Harvard Pudding, The Boston Cooking-School Cook Book, p. 400
March 23
1/3 cup butter             3 1/2 teaspoons baking powder
1/2 cup sugar             1/4 teaspoon salt
2 1/2 cups flour          1 egg
                      1 cup milk
Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and combine mixtures; turn into buttered mould, cover, and steam two hours; serve with warm Apple Sauce and Hard Sauce.
Apple Sauce. Pick over and wash dried apples, soak over night in cold water to cover; cook until soft; sweeten, and flavor with lemon juice.

*Hashed Brown Potatoes, September 18
April 23
Try out fat salt pork cut in small cubes, remove scraps; there should be about one-third cup of fat. Add two cups cold boiled potatoes finely chopped, one-eighth teaspoon pepper, and salt if needed. Mix potatoes thoroughly with fat; cook three minutes, stirring constantly; let stand to brown underneath. Fold as an omelet and turn on hot platter.

Hermits, The Boston Cooking-School Cook Book, p. 488
January 29
1/3 cup butter                            1/3 cup raisins, stoned and cut
2/3 cup sugar                              in small pieces
1 egg                                              1/2 teaspoon cinnamon
2 tablespoons milk                       1/4 teaspoon clove
1 3/4 cups flour                              1/4 teaspoon mace
2 teaspoons baking powder          1/4 teaspoon nutmeg
Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and sift dry ingredients and add to first mixture. Roll mixture a little thicker than for Vanilla Wafers.

Hindoo Salad, The Boston Cooking-School Cook Book, p. 333
July 31, August 16, September 6
Arrange four slices tomato on a bed of shredded lettuce. On two of the slices pile shaved celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato shaped with circular cutter, and serve with French Dressing.

*Hollandaise Sauce, November 20
January 23, February 18
Wash one-half cup butter. Divide in three pieces; put one piece in a saucepan with yolks two eggs and one tablespoon lemon juice. Place saucepan in larger one containing one-third cup boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add one-third cup boiling water, cook one minute, and season with salt and cayenne. 

Hollenden Halibut, The Boston Cooking-School Cook Book, p. 167
July 15
Arrange six thin slices fat salt pork two and one-half inches square in a dripping-pan. Cover with one small onion, thinly sliced, and add a bit of bay leaf. Wipe a two-pound piece of chicken halibut and place over pork and onion. Mask with three tablespoons butter creamed and mixed with three tablespoons flour. Cover with three-fourths cup buttered cracker crumbs and arrange thin strips of fat salt pork over crumbs. Cover with buttered paper and bake fifty minutes in a moderate oven, removing paper during the last fifteen minutes of the cooking to brown crumbs. Remove to hot serving dish and garnish with slices of lemon cut in fancy shapes sprinkled with finely chopped parsley and paprika.

*Hominy and Horseradish Croquettes, October 8
Steam one-fourth cup hominy with one-half cup boiling water until water is absorbed; then add one-half teaspoon salt, three-fourths cup scalded milk, and steam until tender. Add two tablespoons butter and three and one-half teaspoons grated horseradish root. Cool, shape, dip in crumbs, egg, and crumbs, fry in deep fat and drain on brown paper.

Hominy Croûtons, A New Book of Cookery, p. 78
January 11
Pack hominy mush in buttered one-fourth-pound baking powder box. When cold, remove from box, cut in one-fourth-inch slices and slices in one-fourth-inch cubes. Dip in fine crumbs, egg, and crumbs, and fry in deep fat.

*Hominy, Southern Style, May 24
Mix one cup boiling water with one teaspoon salt and add gradually, while stirring constantly, three-fourths cup fine hominy. Bring to boiling point and let boil two minutes. Then cook in double boiler until water is absorbed. Add one cup milk, stirring throughly, and cook one hour. Remove from range and add one-fourth cup butter, one tablespoon sugar, one egg slightly beaten, and one cup milk. Turn into a buttered dish and bake in a slow oven one hour.

Honeycomb Pudding, A New Book of Cookery, p. 254
February 16, March 11
1 cup sugar                 1/2 cup butter
1 cup flour                   1/2 cup lukewarm milk
1 cup molasses            1 teaspoon soda
                             4 eggs
Mix sugar and flour, then add molasses. Melt butter in milk and add soda. Combine mixtures, beat thoroughly and add egg, well beaten. Turn into a buttered baking dish and bake in a moderate oven. Serve with Florodora Sauce.

*Hongroise Potatoes, May 30
Wash, pare, and cut potatoes in one-third inch cubes (there should be three cups), parboil three minutes, and drain. Add one-third cup butter, and cook on back of range until potatoes are soft and slightly browned. Melt two tablespoons butter, add a few drops onion juice, two tablespoons flour, and pour on gradually one cup hot milk. Season with salt and paprika, then add one egg yolk. Pour sauce over potatoes, and sprinkle with finely chopped parsley.

*Horseradish Sauce, December 16
Melt four tablespoons butter, add four tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, two cups milk. Bring to the boiling point and add one-half teaspoon salt, a few grains pepper, and one-fourth cup grated fresh horseradish root.

Horseradish Sauce I, The Boston Cooking-School Cook Book, p. 275
3 tablespoons grated horse-                       1/4 teaspoon salt
radish root                                                     Few grains cayenne
1 tablespoon vinegar                                    4 tablespoons heavy cream
Mix first four ingredients, and add cream beaten stiff.

*Horseradish Sandwiches, October 23
Remove crusts from loaf of bread: then cut in slices lengthwise. Put between slices of horseradish butter. Cut in slices crosswise, then in halves crosswise, for serving. or the horseradish butter, work six tablespoons butter until creamed, and add gradually four tablespoons grated horseradish root, one teaspoon lemon juice and salt to taste.

*Hot Chocolate Sauce, April 2
February 28, May 14, June 13
Melt one square Baker’s unsweetened chocolate in a small saucepan placed over hot water, an add one tablespoon butter, one cup sugar and one-third cup water. Bring to the boiling point and let boil fifteen minutes, cool slightly, and add one-half teaspoon vanilla.

*Hot Finnan Haddie Canapés, June 25
Fry one-half tablespoon chopped onions and two chopped mushroom caps in three tablespoons butter five minutes. Add two tablespoons flour and two-thirds cup thin cream. At boiling point add two tablespoons grated cheese, yolks two eggs, beaten, and one cup flaked finnan haddie. Season with salt and cayenne. Pile on pieces of toasted bread. Sprinkle with grated cheese and buttered bread crumbs and bake until brown.

*Hot Roast Ham, Cider Sauce, April 7
Soak ham in cold water, wash and put in kettle with one-half cup each onion and carrot, two sprigs parsley, and four cloves. Cover with cold water, bring to boiling point and simmer until tender. After two hours, add one quart cider. Allow ham to cool in liquor, remove, take off skin and bake one hour.
CIDER SAUCE. Melt three tablespoons butter, add four tablespoons flour and two cups harm[sic] liquor. Bring to boiling point add four tablespoons cider and pepper.

*Hot Sauce Tartare, April 24
Melt one tablespoon butter, add one tablespoon flour, and pour on gradually, while stirring constantly, one-half cup milk. Bring to the boiling-point and add one-half tablespoon, each, olives, pickles, parsley (finely chopped), and capers, and one-fourth teaspoon salt, one teaspoon lemon juice, and lastly one-fourth cup mayonnaise dressing. Heat very hot, but do not allow mixture to reach boiling point.

Hungarian Goulasch, A New Book of Cookery, p. 111
April 21
Wipe two pounds beef cut from lower part of round with a piece of cheese-cloth, wrung out of cold water, and cut in one and one-half inch cubes. Put in saucepan, add one quart boiling water, to which has been added two cloves of garlic and let boil five minutes. Cover and let simmer until meat is tender.
Pare potatoes and cut in three-quarter-inch slices, then cut slices in cubes; there should be one and one-half cups. Cover with boiling salted water and let boil five minutes; drain and add to meat fifteen minutes before serving-time to finish the cooking. Peel twenty-four tiny onions and cook in boiling salted water to cover; drain and add to goulasch. Cream three tablespoons butter, add three tablespoons flour and work until smooth; then add by small pieces to stock in stewpan (of which there should be two cups), stirring constantly. Season with salt and pepper and turn on a hot platter.

*Huntington Cole Slaw, March 11
Select a small heavy white cabbage, take off outside leaves and cut cabbage in quarters. Slice one-half as thinly as possible, using a sharp knife. Soak in cold water until crisp, drain and dry between towels. Arrange on a bed of watercress, and cover with one small onion, peeled, thinly sliced and separated into rings. Pour over a French dressing and garnish with rings of green pepper.

*Huntington Dressing, June 22
Beat two eggs until very light, and add gradually, while beating constantly, three tablespoons melted butter, three tablespoons lemon juice, and one-half teaspoon salt. Cook over hot water, stirring constantly until mixture thickens. Cool, add one cup heavy cream, beaten until stiff, one-fourth cup powdered sugar, one-half teaspoon celery salt, one-half teaspoon vanilla, one fourth teaspoon paprika and three drops onion juice.

Huntington Salad, A New Book of Cookery, p. 197
February 22
Wipe, peel, and chill medium-sized tomatoes, then cut in five vertical slices, crosswise, not serving sections. Mash a cream cheese, moisten with French dressing, pack into a timbale mould, and chill thoroughly. Remove from mould, cut in one-fourth-inch slices, cross wise, and fit slices between incisions in tomatoes. Serve in nest of crisp lettuce leaves with French dressing.

*Huntington Sauce, January 16
Melt three and one-half tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually while stirring constantly one cup chicken stock. Bring to boiling point and add one-half cup cream, one-fourth cup blanched and shredded almonds, one teaspoon beef extract, eight olives stoned and cut in quarters, one-half tablespoon lemon juice, one-half teaspoon salt and a few grains cayenne.