*Vanilla Ice Cream, Fruit Sauce, January 20
To one quart thin cream add one cup sugar, one-fourth teaspoon salt, one and one-half tablespoons vanilla and whites four eggs beaten stiff. Freeze and serve with
Fruit Sauce
Pour boiling water over one-fourth pound dates; drain, stone and cut in pieces. Add one-half pint bottle maraschino cherries and syrup and one-half bottle green figs with syrup. Let stand over night and add one-half pound Jordan almonds blanched, shredded and browned in oven.

Vanilla Ice Cream, The Boston Cooking-School Cook Book, p. 442
July 1, July 3, August 30, October 22, November 15
Vanilla Ice Cream I
1 quart thin cream               3/4 cup sugar
1 1/2 tablespoons vanilla
Mix ingredients and freeze.

Vanilla Ice Cream II
2 cups scalded milk               1 egg
1 tablespoon flour                   1/8 teaspoon salt
1 cup sugar                               1 quart thin cream
2 tablespoons vanilla
Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.

Vanilla Sauce, The Boston Cooking-School Cook Book, p. 406
October 30
Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.

Vanilla Wafers, The Boston Cooking-School Cook Book, p. 487
January 10
1/3 cup butter and lard in                        1/4 cup milk
equal proportions                                      2 cups flour
1 cup sugar                                                 2 teaspoons baking powder
1 egg                                                            1/2 teaspoon salt
2 teaspoons vanilla
Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and sift dry ingredients and add to first mixture. Proceed as with Ginger Snaps.

*Veal and Sago Soup, July 23
Fine chop two and one-half pounds lean veal. Cover with three quarts cold water, bring slowly to boiling-point and simmer two hours, skimming occasionally; strain and reheat. Soak one-fourth pound pearl sago one-half hour in cold water, stir into hot stock, boil thirty minutes, and add two cups scalded milk; then pour mixture slowly on yolks four eggs, slightly beaten. Season with salt.

Veal Cutlets, The Boston Cooking-School Cook Book, p. 226
April 27, May 2, June 4, August 1, September 28
Use slices of veal from leg cut one-half inch thick. Wipe, remove bone and skin, then cut in pieces for serving. The long, irregular-shaped pieces may be rolled, and fastened with small wooden skewers. Sprinkle with salt and pepper; dip in flour, egg, and crumbs; fry slowly, until well browned, in salt pork fat or butter; then remove cutlets to stewpan and pour over one and one-half cups Brown Sauce. Place on back of range and cook slowly forty minutes, or until cutlets are tender.
Veal may be cooked first in boiling water until tender, then crumbed and fried. The water in which veal was cooked may be used for sauce. Arrange on hot platter, strain sauce and pour around cutlets, and garnish with parsley.
Brown Sauce. Brown three tablespoons butter, add three tablespoons flour, and stir until well browned. Add gradually one and one-half cups stock or water, or half stock and half stewed and strained tomatoes. Season with salt, pepper, lemon juice, and Worcestershire Sauce. The trimmings from veal (including skin and bones) may be covered with one and one-half cups cold water, allowed to heat slowly to boiling-point, then cooked, strained, and used for sauce.

*Veal Cutlets, Horseradish Sauce, August 19
Wipe a slice of veal and cut meat in pieces. Cover in boiling water and simmer until meat is tender. Drain, sprinkle with salt, dip in egg and crumbs, and fry in deep fat. For sauce melt two tablespoons butter, add one tablespoon flour, and one cup of the eater in which the veal was cooked. Add one-fourth teaspoons salt, few grains pepper, few drops onion juice, one teaspoon grated horseradish root, and one-fourth cup cream.

Veal Tomato Bisque, A New Book of Cookery, p. 67
July 10
3 pints veal stock                     1/2 teaspoon salt
1/3 cup tomato purée             Few grains pepper
1/4 cup heavy cream              1/8 teaspoon soda
Mix veal stock, tomato purée, and cream. Bring to the boiling point and add seasonings.
To obtain tomato purée put one-half can tomatoes in saucepan, bring to the boiling point and let simmer until reduced two-thirds; then force through a purée strainer.

*Vegetable Soup, February 5
March 5, March 27, April 11, May 4, July 13, December 23
Cook one-half cup celery, one-half cup cabbage and one-third cup carrot, each cut in small pieces, and two onions thinly sliced in one-third cup butter ten minutes, stirring constantly. Add three-fourths stale bread crumbs and one quart boiling water, and cook until vegetables are soft. Add one pint hot milk, and two tablespoons finely chopped parsley. season with salt and pepper.

Velouté Sauce, The Boston Cooking-School Cook Book, p. 266
2 tablespoons butter             1 cup White Stock
2 tablespoons flour                1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.

*Veronique Soup, April 8
To three cups veal stock add one cup stewed and strained tomatoes to which is added one-eighth teaspoon soda. Thicken with one and one-half tablespoons each butter and flour cooked together; then add one and one-half teaspoons salt, a few grains cayenne, and one-fourth cup heavy cream.