Margaret Brown's French Cookery
Containing a Variety of Receipts, from the Plainest Cookery to the
Most Elaborate French Dish.
WASHINGTON, D. C.
RUFUS H. DARBY, PUBLISHER.
Asparagus Soup, 18
Apple Chocolate, 99
Apple Omelette, 76
Apple Cake, 77
Apple Stuffing, 78
Apple Jam, 78
Apple and Rice, 98
Apple (red) in Jelly, 99
Apple Charlotte, 37
Apple Jelly, 100
Apple Pot-pie, 112
Apple Tarts, 110
A Course for a Dinner of 12 persons, 11
A Spring Lunch, 11
A Spring Breakfast, 11
Boned Turkey, 25
Beefsteak Pudding, 47
Boston Baked Plum Pudding, 47
Biscuit Glace, 117
Bread (No. 1), 66
Bread (No. 2), 67
Baked Apple Pudding, 76
Beef à la Mode, 85
Boned Turkey (roast), 25
Bell Fritters, 27
Boston Brown Bread, 112
Bread and Butter Pudding, 106
Boston Apple Pudding, 107
Beefsteak and Oysters, 103
Baked Apple Dumplings, 78
Celery Soup, 16
Chicken à l'Italienne, 21
Croquettes, fish, 21
Croquettes, potato, 22
Croquettes, lobster, 22
Curry Chicken, 23
Chicken Rissoles, 24
Custard Fritters, 26
Cold Veal and Ham Timbale, 23
Chicken Pie à la Reine, 29
Chicken Cutlets, 35
Chicken Salad with Mayonnaise Sauce, 36
Cheese Soufflé, 42
Caper Sauce, 43
Chicken Glacé, 68
Clam Chowder, 69
Currant Jelly, 70
Cocoanut Pudding, 72
Chicken in Glacé (whole), 82
Christmas Plum Pudding, 88
Clam Stew, 91
Codfish Cakes, 92
Crabs Dressed Cold, 94
Charlotte des Pommes, 99
Canvasback Ducks, 101
Chickens (young), broiled, 86
Calves' Foot Jelly, 68
Corn Bread, 111
Charlotte Russe, 65
Chocolate Cream, 61
Cream Cakes, 61
Cabinet Pudding (No. 1), 50
Cabinet Pudding (No. 2), 48
Cabinet Pudding à la Française, 45
Cream Sauce, 48
Custard Pudding, 50
Custard Sauce, 51
Cottage Pudding, 52
Custards, boiled, 53
Clams, fried, 94
Chocolate Transparent Icing, 119
Crushed Strawberry Cream, 118
Coffee Blanc Mange, 116
Cheese Crackers, 114
Corn Bread (No. 2), 66
Cranberry Tarts, 110
Clam Chowder (No. 2), 92
Delicate Cake, 64
Deviled Crabs, 83
Duchesse Cake, 64
Delmonico's Pudding, 88
Deviled Fish, 95
Easter Ham, 87
Eggs, stuffed, 90
Egg Potage, 90
Fried Perch, 106
French Vanilla Cream, 119
Fruit Jelly, 114
French Coffee, 116
Frozen Peach Custard, 115
Flemish Waffles, 109
French Muffins, 111
Fricasseed Chicken, 104
Fish Turbot, 105
Fish Cream à la Lait, 37
Fish Pudding (No. 1), 45
Fish Pudding (No. 2), 77
Fillet of Chicken, 74
Fish in Jelly, 95
Fish in Batter, 95
Fish Sandwiches, 96
Fish Patties, 96
Fish, scalloped, 96
Fish, boiled, 97
Fish, salted, 97
Fish, curried, 97
Green Corn Pudding, 49
Ginger Cake, 58
Goose Pork, 86
German Waffles, 113
Graham Muffins, 110
Game Soup, 102
Huckleberry Cake, 59
Ham (whole boned), 81
Hickory Nut Cake, 88
Icing, transparent, 54
Ice Cream, coffee, 54
Ice Cream, Italien orange, 54
Ice Cream, chocolate, 55
Jury Pie, 74
Lobster Soup, 17
Lobster Fritters, 27
Lark Pie, 28
Lemon Cream Méringue Pie, 29
Lobster Sauce (No. 1), 43
Lobster Sauce (No. 2), 93
Lobster Salad, 94
Lemon Ice Cream, 119
Mock Turtle Soup, 13
Mock Mock Turtle, 14
Mock Turtle (Southern), 15
Marrow Bones, 23
Mutton Cutlets, 31
Mutton Cutlets with Chestnuts, 32
Mushroom Catsup, 39
Mustard Quickly Made, 40
Mutton Chops, 42
Mushroom Sauce, 44
Mushroom Sauce (brown), 44
Mince Pies, 64
Méringue Pie, 72
Mussels, stewed, 90
Maigre Plum Pudding, 108
Mock Goose, 104
Noyeau Cordial, 117
Nottingham Pudding, 108
Ox Tail Soup, 13
Oysters, fried, 18
Oysters, fricasseed (No. 1), 19
Oysters, scalloped, 20
Oysters, pickled (No. 1), 20
Oysters, fricasseed (No. 2), 21
Ox Tongue, 31
Oyster Catsup, 40
Ox Tongue Glacé, 83
Oysters, pickled (No. 2), 83
Orange Pudding, 89
Oysters, panned, 91
Oysters, broiled, 91
Oyster Chowder, 92
Omelette, ordinary, 97
Omelette, sardine, 98
Omelette, bacon, 98
Oysters à la poulette, 100
Oysters, truffled, 100
Oysters, stuffed and broiled, 101
Oatmeal Cracknels, 113
Oyster Sauce, 94
Oysters, stewed, 102
Pastry Cream, 16
Pease Soup, plain, 17
Pease Soup and Pickled Pork, 16
Peach Sauce, 27
Pate la Foie Gras, 35
Peppers, stuffed, 41
Plum Pudding Sauce, 43
Plum Pudding (No. 1), 49
Plum Pudding (No. 2), 50
Princess Pudding, 52
Pancakes, Swiss, 56
Pancakes, German, 57
Pancakes, Scotch, 57
Pancakes, French, 57
Puff Pudding, 73
Puff Paste, 73
Potato Pie, 75
Potato Biscuits, 75
Pudding à la Mode, 77
Pudding à la Marinière, 77
Potato Pudding, 78
Pudding à la Fecule des Pommes de Terre, 79
Potatoes in Meat Puddings and Pies, 79
Potatoes, stuffed, 79
Potatoes, curried, 80
Potatoes, soufflé, 80
Potatoes and Kidney, 81
Potato Patties, 81
Peach Marmalade, 84
Peaches, brandied, 89
Perch, fried, 106
Pumpkin Pie, 58
Peach Ice Cream, 118
Pancakes and Fritters, 107
Plain Bread Pudding, 109
Quails, stuffed, 41
Queen Cake, 60
Quince Preserves, 85
Quails, broiled, 87
Quantity required for a Reception or Evening Party, 11
Ragout of cold Veal, 28
Rock Fish Cutlet, 34
Rabbit Fricassee, 103
Rice Pudding, 51
Royal Wine Sauce, 51
Roman Punch, 53
Red Cabbage Pickle, 84
Rabbit Fricassee, 87
Red Currant Fruit Ice, 117
Rice Muffins, 114
Salmon, pickled, 89
Saddle of Mutton, 30
Salmon Fillets, 38
Saddle of Venison, 38
Stuffing for veal, turkey, duck, 40
Snipe Pudding, 46
Sultana Cake, 56
Sponge Cake (white), 59
Sponge Cake, 62
Spice Cake, 62
Scotch Cake, 62
Shrewsbury Cake, 63
Sponge Bread, 66
Sweet Potato Pie (No. 1), 66
Sweet Potato Pie (No. 2), 71
Sweet Potato Pudding, 72
Swiss Apple Pie, 76
Spring Fruit Pudding, 108
Shad, boiled, 92
Shad, baked, 93
Stewed Oysters, 102
Soft Waffles, 109
Sweet Potatoes, baked or roasted, 80
Toutes Fruits Ice Cream, 118
Tomato Soup, 18
Timbales of Macaroni, 29
Tomato Sauce, 44
Tapioca Pudding, 50
Tea Biscuits, 113
Veal (cold) and Ham Timbale, 103
Vanilla Sauce, 48
Vermicelli Pudding, 53
Variegated Cake, 56
Vanilla Cake, 63
Vinegar Peaches, 70
Venison Cutlets, 88
Wine Sauce, 22
Walnut Catsup, 39
Water Ice, raspberry, 55
Water Ice, lemon, 55
Water Ice, orange, 55
Wine Cake, 63
Waffles (No. 2), 65
Yorkshire Pudding, 52
Yorkshire Pudding (No. 2), 111
This book contains a variety of receipts, from the finest
French dishes to the most ordinary cooking. They are reliable,
as nearly every one has been used by me at different
times. My experience in the work has prompted me to issue
this book, every part of which has been dictated by me, and
carefully written down by my friend, Louise A. Smith.
QUANTITY FOR A
RECEPTION OR EVENING PARTY
Of 225 Persons.
14 dozen Croquettes; 1 Boned Turkey; 8 quarts Terrapin.
(Six turkeys, 2½ chickens, 6 dozen stalks of celery, 6 heads of lettuce,
3 half-pint bottles of olive oil are required for chicken salad; 2½ dozen
eggs for the dressing and garnishing. Parsley can also be used for
garnishing the dishes.)
[This quantity can be increased or lessened in proportion to the above
FOR A SPRING LUNCH.
Little Neck clams or deviled crabs; patties; spring chickens;
squabs; pate de foie gras, or a bird glace; ices and fruits.
DINNER FOR 12 PERSONS.
Oysters (Blue Point), 5 or 6 on a plate; Julienne soup or
puree of chicken or asparagus, followed by a course of fish;
patties, either chicken or mushroom. For filet de bœuf, take
5 or 6 pounds fillet. In the spring garnish this dish with
mushrooms, or asparagus and French potatoes; macaroni
timbale; sweetbreads, larded and roasted, served with pease;
supreme of chicken; salad and crushed chunks; cheese
souffle; ices, fruits, coffee.
A SPRING BREAKFAST.
Oranges with scalloped peel; broiled fish cutlets and potato
croquettes; lamb chops and pease (French chops); vol-au-vents
of sweetbreads; broiled squabs; waffles and coffee;
cheese, straws, ices.
FRENCH COOKERY BOOK.
OX TAIL SOUP.
Soak 3 tails in warm water. Put into a gallon stewpan 8
cloves, 2 onions, 1 teaspoonful each of allspice and black pepper,
and the tails cover with cold water. Skim often and carefully.
Let simmer gently until the meat is tender and leaves
the bones easily. This will take 2 hours. When done take
out the meat and cut it off the bones. Skim the broth and
strain it through a sieve. To thicken it put in flour and butter,
or 2 tablespoonfuls of the fat you have taken off the
broth into a clean stewpan, with as much flour as will make
a paste. Stir well over the fire; then pour in the broth slowly
while stirring. Let it simmer for one-half hour; skim, and
strain through a sieve. Put in the meat with a tablespoonful
of mushroom catsup, a glass of wine; season with salt.
Get a calf's head with skin on, take out the brains, wash the
head several times in cold water, let it soak one hour in spring
water, then lay in a stewpan, and cover with cold water, and
half a gallon over. Take off the scum that rises as it warms.
Let it boil for one hour, take it up and, when almost cold, cut
the head into pieces one and a half inches, and the tongue
into mouthfuls, or make a side dish of tongue and brains.
When the head is taken out put in the stock meat, about 3
pounds of knuckle of veal, and as much beef, add all the
trimmings and bones of the head, skim it well, cover close,
let it boil 5 hours (save 2 quarts of this for gravy sauce),
strain it off and let stand until morning; then take off the
fat; set a large stewpan on the fire, with half a pound of fresh
butter, 12 ounces of sliced onions, 4 ounces of green sage;
chop it a little; let these fry 1 hour, then rub in one pound
of flour, then add the broth by degrees until it is as thick as
cream. Season with ¼ ounce of ground allspice, ½ ounce
of black pepper ground fine, salt to your taste the rind of a
lemon peeled thin. Let it simmer gently for 1½ hours, strain
through a hair sieve. If it does not go through easily press a
wooden spoon against the sides of the sieve. Put it in a clean
stewpan with the head, and season it by putting to each gallon
of soup ½ pint of wine, 2 tablespoonfuls of lemon juice.
Let it simmer until the meat is tender (from ½ hour to 1 hour).
Take care it is not overdone. Stir often to keep the meat
from sticking to the pan. When the meat is quite tender the
soup is ready. A head of 20 pounds and 10 pounds of stock-meat
will make 10 quarts of soup, besides the 2 quarts of stock-meat
set aside for side dishes. If there is more meat on the
head than you wish to use make a ragout pie of some of it.
MOCK MOCK TURTLE.
Line the bottom of a 5-pint stewpan with 1 ounce of lean
bacon or ham, 1½ pounds lean gravy beef, a cow's heel, inner
rind of a carrot, a sprig of lemon thyme, winter savory, 3
sprigs of parsley, a few green leaves of sweet basil, 2 onions,
a large onion with 4 cloves stuck in it, 18 grains of allspice,
18 grains of pepper. Pour on these 1 pint of cold water,
cover the stewpan and set it on a slow fire to boil gently ¼
hour. Watch it carefully, if need be, with the cover off, until
it gets a good brown color; then fill up the stewpan with
boiling water, and let it simmer for 2 hours. If you wish
you can cut up some of the meat into mouthfuls and put into
the soup. To thicken it take 2 tablespoonfuls of flour, a ladleful
of gravy, mix them and pour it into the stewpan where
the gravy is, let it simmer ½ hour longer. Skim it and strain
through a fine sieve. Cut the cow's heel in pieces 1 inch
square. Squeeze the juice of a lemon, 1 tablespoonful of
mushroom catsup, 1 teaspoonful of salt, ½ teaspoonful of black
pepper, a pinch of grated nutmeg, a glass of Madeira or sherry
wine, through a sieve into the stewpan of soup; let simmer
5 minutes longer.
SOUTHERN MOCK TURTLE SOUP.
Wash a calf's head clean, put 2 gallons of water on it, set
it to boil; put in a hock of ham (smoked), weighing about 2
pounds, also thyme, 3 onions, 1 bunch of celery tops, 1 tablespoonful
each of allspice cloves, not ground; let it boil down
slowly to 1½ gallons. When the head is done take it out,
being careful to remove the brains and tongue, then cut the meat
into small pieces. Strain the soup; brown ½ pound of flour
and make a batter of it to thicken the soup; grate ½ of a
nutmeg in it, put in pepper and salt to taste; take a portion
of the brain and make it into small cakes, as you would fritters,
fry them in lard; take ½ pound of veal cutlets, and a
small part of the ham, chop up with a little parsley and onion,
season with pepper and salt; make small forcemeat balls,
frying them in lard, having first rolled them in eggs, then in
breadcrumbs; put the forcemeat ball in the soup just before
dishing up, together with ½ pint of wine.
After splitting 6 heads of celery into pieces about 2 inches
long, wash them well, lay them on a hair sieve to drain, and
put them in 3 quarts of clear gravy soup in a gallon soup-pot;
let it stew just enough to make the celery tender, say about 1
hour; take off the scum if any should rise, season with a
little salt. Should you wish to make this soup at a season
when you could not get celery, use the celery seed, say about
½ pint, put this in the soup ¼ hour before it is done, with a
PEASE SOUP AND PICKLED PORK.
Take 2 pounds of the flank of pickled pork. Care must be
taken that the pork is not too salty, otherwise lay it in water
the night before. Put 1 quart pease (split), 2 heads of cut
celery, 2 onions peeled, 1 sprig of sweet marjoram in 3 quarts
of water; boil gently for 2 hours, then put in the pork. Let
this boil until it is done enough to eat. When done wash it
clean in hot water and place it on a dish, or else cut it in
mouthfuls and put in a tureen with the soup.
PLAIN PEASE SOUP.
One quart of split peas, 2 heads of celery; let them simmer
gently in broth or soft water (3 quarts) over a slow fire, stirring
every now and then to keep the pease from burning. Add
more water should it boil away or the soup get too thick.
After boiling for 3 hours put them through a coarse sieve, then
through a fine one. Wash out your stewpan and put the soup
back into it, let it boil up once. Take off the scum if any.
Fry small square pieces of bread in hot lard until they become
a delicate brown; take them out and let them drain on a sheet
of paper. Send these up with the soup in one side dish and
dry powdered mint or sweet marjoram in another.
Take 3 fine, lively hen lobsters, boil them; when cold split
the tails; take out the fish, crack the claws, and cut the meat in
mouthfuls; take out the coral and soft part of the body,
crush part of the coral in a mortar; pick out the fish from the
shell, beat part of it with the coral; out of this make forcemeat
balls, flavored with mace, nutmeg, grated lemon peel,
cayenne, and anchovy. Pound these, with the yolk of an egg.
Have ready 3 quarts of veal broth, bruise the small legs and
the shell, and put them into it to boil for 20 minutes, then
strain. To thicken the soup take the live spawn, crush it
in the mortar, with a little butter and flour, rub it through
a sieve and add it to the soup with the meat of the lobsters
and the rest of the coral; let it simmer gently for 10 minutes.
Take all the tender portion of three good-sized bunches of
asparagus. This will make 2 quarts of soup. Put a large
saucepan half full of water on the fire; when it boils put one-half
of the asparagus in, with a little salt; let it boil till done,
then drain it off. Put in a clean stewpan, with 3 quarts of
plain veal or mutton broth, cover up close, and stew one hour
over a slow fire. Rub through a sieve, then cut the other half
of the asparagus in pieces one inch long, and send up in the
TOMATO SOUP OR MOCK HOCK SOUP.
One quart of tomatoes, put on fire and let boil; when done
mash through a sieve 3 tablespoonfuls of sugar, 1 teaspoonful
nutmeg and mace together, and put in tomatoes, 1
tablespoonful of butter, mixed with a large tablespoonful of
flour, stir all into the tomatoes, and put on to boil again;
stir till it boils. Quarter of an hour before serving pour in
1 pint of milk. Pepper and salt to taste. Stir till it boils
up nicely. Put in 2 tablespoonfuls wine just before dishing up.
For this purpose each and every oyster should be as large,
plump, and fat—fresh, of course, not salt—as you can procure.
Any small ones will serve for sauces, croquettes, soups,
etc. Drain off their juice, put them in a bowl, cover them
with ice water, let stand a few minutes, then place them in a
colander and drain them. Dry between two thin, soft towels,
without pressing them, and lay upon a moulding-board,
slightly coated with cracker-dust, finely sifted. Beat up to a
thick rich custard as many eggs and an equal measure of cream
as you need for moistening all the oysters, adding, at the last,
a saltspoonful of salt for every three eggs. Have ready a sufficiency
of finely-sifted bread crumbs prepared by rubbing
the heart of a stale loaf of white bread in a towel and pressing
it through a sieve. Dip the oysters, one by one, into the
beaten egg and roll them in the crumbs till covered in every
part. By no means flatten them, but keep them as round
and plump as possible; lay them on napkins and keep in a
cool place for half an hour; again dip, roll in crumbs, and
set aside for another half hour. Now lay them on the wire
stand, not quite touching each other. Set the stand into a
deep frying-pan nearly full of whatever frying mixture you
use, which must be boiling hot, and fry quickly to a deep
yellow color, but do not brown them, or they will be tough
and greasy. Lift the stand out of the pan, drain quickly,
and serve the oysters on a hot, white napkin, placed on a hot
platter, and garnish with sprigs of parsley or water cress,
stuffed olives, and small bits of lemon. The daintiest condiment
of all is the French mayonnaise sauce served with lettuce.
Fifty oysters, 6 ounces butter, 3 tablespoonfuls flour, 3 saltspoonfuls
salt, 2 saltspoonfuls white pepper, 2 saltspoonfuls
mace, 6 bay leaves, 1 quart cream, 4 yolks of eggs, 1 tea cupful
bread crumbs. Put the oysters, with their juice, into a
stewpan on a quick fire; give one boil, drain them, put them
into a hot tureen, and set in a warm place. Rub the butter,
flour, and 3 teaspoonfuls of scalding cream to a fine smooth
paste, stir it quickly into the quart of cream in a bright stewpan
on a quick fire. Add the salt and spice, and stir till it
no longer thickens. Now put in the yolks of eggs, well
beaten; stir till smooth, strain the whole through a fine sieve
upon the oysters. Cover evenly with the crumbs and lightly
brown in a quick oven.
Half-gallon oysters for a three pint pudding dish; drain
the oysters well, 1 pint of bread-crumbs, and put pepper, salt,
and a little mustard, nutmeg or mace in the crumbs. Cover
the bottom of dish with the crumbs. Put a layer of oysters
with a small piece of butter, then a layer of crumbs. Continue
this way till dish is full, then put 2 or 3 tablespoonfuls
of cream on top. Put in a rather quick oven; let bake 20
Drain the oysters. To ½ gallon of pickled oysters, ½
pint cider vinegar. Heat the vinegar boiling hot. Put in
spice enough to flavor, cloves, allspice and mace. Put the
oysters in the hot liquor till they get hot; put a little salt in
them; scoop them out of the hot liquor and put them right
into the hot vinegar, and put in a covered dish and set away
FRICASSEE OF OYSTERS.
Set 75 oysters on the fire with their liquor and an equal
quantity of chicken broth, 1 glass white wine, 2 blades mace;
when they boil remove from the fire, and then from the boiling
braise, which return to the fire; in a clean stewpan put a
piece of butter the size of an egg, 1½ teaspoonfuls of flour,
stir 5 minutes then add the yolks of 5 eggs, 1 saltspoonful of
white pepper and salt, 1 tablespoonful chopped parsley; don't
let it boil; make the oysters hot in it; use as directed.
CHICKEN A L'ITALIENNE.
Common butter, remains of chicken, 12 tomatoes, 1 cup
broth, 2 tablespoonfuls onions chopped, a tablespoonful parsley,
1 saltspoonful each of salt, white pepper, royal thyme,
and summer savory, 1 tablespoonful of butter. Cut the remains
of chicken into small pieces, dip into the butter, and
fry crisp in plenty of lard made hot for the purpose; serve
with tomato sauce.
Three-pound rock. Boil it till done; skin it and take bones
out. Chop fish up fine with 1 stalk of celery and 2 sprigs
of parsley, 1 pint milk, 2 tablespoonfuls flour, ¼ pound butter.
Mix butter and flour together; boil the milk and pour
it into the flour and butter, making a rich sauce. Boil ½
pint oysters scalded, take the hearts out, cut them up in small
bits and put in the sauce. Put fish in the sauce and keep
stirring till it begins to boil. When done pour out on a
platter and let it get cold. Make croquettes in shape of
pears or apples, roll in beaten eggs and then in bread crumbs.
Boil in a croquette kettle of lard.
Serve these with French potatoes or Saratoga potatoes fried.
Peel and boil 5 good-sized potatoes till mealy. Rub them
fine with a potato-masher; ½ tablespoonful butter, 2 eggs,
pepper and salt mashed well in the potatoes. After they are
cool make them out into steeples. Roll them in beaten egg,
then in bread crumbs; boil them in hot lard. Set them up
around the dish.
Two lobsters boiled done, picked and chopped fine; ¼
loaf of bread grated fine, little nutmeg, mace to taste, ¼
pound of butter; mix all with lobster and 1 egg; make lobster
croquettes in pears or steeples, put them in beaten eggs,
then in bread crumbs. Boil in hot lard, garnish with the
claws and parsley.
WINE SAUCE FOR VENISON OR HARE.
Quarter pint of claret or port wine, and same quantity of
plain mutton gravy; 1 tablespoonful currant jelly. Let boil
up once and send to table in a sauce-boat.
Saw the bones even so they will stand steadily; put a piece
of paste into the ends, set them upright in a saucepan, and
boil till done. A beef-marrow bone will take from 1 hour to
1½ hours. Serve fresh toasted bread with them.
Two young chickens, cut up in joints; place in stewpan a
small piece of butter, a little piece of onion and parsley, 1 pint
of water. Let stew slowly. When most done take 1 teacup of
cream, take grease off the top of the pot, pour in the cream;
take the grease, mix it with 2 large tablespoonfuls of flour;
when the chicken begins to boil again put in the flour moistened
with the grease; put in a teaspoonful of curry and a little
salt. Boil some plain rice in a stewpan, when time to dish
up put the curry chicken in center of platter, and the boiled
rice all around the dish, and garnish with water-cresses and
COLD VEAL AND HAM TIMBALE.
Timbale paste, 1 pound corned ham, 2 pounds leg veal, 6
hard boiled eggs, 1 teaspoonful each of royal celery, salt, and
marjoram, 3 sprigs parsley, white pepper, and salt to taste.
Line the timbale mould with the paste, first setting it on a
greased baking pan; cut the ham and veal into scallops, and
the eggs into slices; with them make alternate layers with the
seasonings; when all are used, fill with water, wet the exposed
edges, and bake in moderate oven 2 hours; when cold open
the mould, and serve as may be desired.
RISSOLES OF CHICKENS.
Roll out paste very thin, cut out with large biscuit cutter,
wet the edges, put a teaspoonful of the mixture on, fold the
paste over it pressing the two edges; fry in plenty of lard
made hot for the purpose, until the paste is cooked. Serve
on a napkin.
Take 2 diamond-backs, put them into hot, boiling water or
lye. Let them get entirely done; take them out and let them
get cool a little; then open them and take the dark skin off
the feet; take out the meat from the shell, the entrails, and
the liver, being careful not to break the gall, as it will render
the dish unfit to eat; do not use the head; take ¼ pound of
butter, a small piece of onion, teaspoonful of thyme. Put
these in the stewpan and let them get a little brown, putting
in also a tablespoonful of flour, ½ pint of cream, and ½ pint
of milk. Let all this boil to a rich sauce, then take it
off the fire; grate a little nutmeg, a pinch of ground allspice
and cloves, cayenne pepper to taste. Take one stalk of
celery and chop it up very fine; put it with the meat; put
this in the stewpan of sauce ¼ hour before dinner on a fire;
let it boil up for 5 or 10 minutes. Just before dishing up put
in a wineglass each of sherry and brandy. Sliders can be
cooked in the same way.
ROAST BONED TURKEY.
This must be boned, as stated in Boned Turkey, with this
exception: The bones must be left in all the lower extremities
and in the pinions, so that when placed in shape these
bones will help to form it. Take a stale loaf of bread, cut
all the crust off; ½ pound of butter, 1 can of mushrooms,
chopped, pepper and salt, 1 teaspoonful of nutmeg. Chop all
this up fine; stuff every joint where the bone has been taken
out so that it will look plump; tie it up; put in a baking-pan;
sift flour, pepper and salt over it; place a little water in the
pan to keep it from burning; bake 1½ hours in a slow oven;
baste it with ½ pint of Madeira wine in the oven; take
the turkey out of the pan and make the gravy with the essence.
Make potato croquettes and set all around the dish.
Split the turkey down the back, clear the back of meat, then
take all the meat off the wings without breaking the skin,
then from the side of the breast, afterwards from the thighs
and legs. We have now taken all the meat off in one piece,
leaving only the carcass of bones. Now take 2 pounds veal-cutlet,
or large-sized chicken, or sausage-meat, ¼ pound
ham, a half-sized can truffles peeled and sliced in half, a can of
mushrooms sliced in half, 1 large stalk celery, 1 teaspoonful
thyme, a half of a small onion, a bunch of parsley; chop fine,
except the truffles and mushrooms; season with pepper and
salt to taste. Take all the dressing together and put it in the
meat (which is all in one piece) taken off the turkey; sew the
back up; then sew this in a bag, and boil gently. A small-sized
turkey will take 2½ hours; a large-sized, 3 hours.
Place the carcass in ½ gallon of water and let boil till water
is reduced to 3 pints; put in it pepper and salt and a small
piece of onion; then take off and strain. Melt 1 box of gelatine
in a cupful of water. When melted, put in the cool
soup, with the whites of 2 beaten eggs and 2 egg shells. Put
it on the fire and stir till it boils. Let boil 10 minutes, then
strain through a flannel bag. Take a small mould of jelly,
garnish with eggs, parsley, beets, and carrots, putting the
jelly alternately between each till mould is filled. When the
turkey is done put it in a close pan and press it. After getting
perfectly cool, jelly with cool jelly, just cool enough to
spread until the turkey is entirely covered. Put the garnishing
moulds on the breast of turkey. Garnish dish with watercress,
beets, and carrots.
Half pint milk, 5 eggs, ½ cupful of sugar, 1 gill of cream,
common butter. Beat the milk, cream, sugar, and eggs together;
strain, put into a small bowl, set in saucepan with
boiling water to reach half way up the sides of the bowl;
steam very gently until set—about 20 minutes—place on the
ice until cold; cut into pieces 1½ inches long by 1 square;
dip into common batter, and fry in plenty of hot lard, a deep
fawn color. Serve sprinkled with sugar.
Place the peach juice from the can into a small saucepan,
add an equal volume of water, a little more sugar, and 8 or
10 raisins, boil this 10 minutes, strain, and just before serving
add 8 drops of extract of bitter almonds.
Common batter, 1 lobster, ½ cupful mushrooms, yolks of
4 eggs, 1 cupful of cream, 1 tablespoonful of butter, celery,
salt, thyme, white pepper, saltspoonful of parsley, and 1
tablespoonful of flour. Put the lobster in 2 quarts of boiling
water, with ½ cupful salt; boil 25 minutes; when cold remove
the meat and fat; cut into small neat slices; put the flour and
butter on the fire in a small stewpan, stir with a wooden
spoon until it bubbles, then add the cream boiling, and the
seasoning; let it boil two minutes, add the yolks and lobster,
and mix; set it back to simmer 4 minutes; pour it out on a
well greased dish, and set it away to get firm by cooling;
then cut into neat pieces, dip in batter, and fry yellow in
plenty of lard made hot for the purpose; have a few nice
branches of parsley, quite dry, and fry in the lard just while
you count 15 seconds. Serve on the fritters.
Sift 1 pint of flour, pour boiling-hot water on it until it cooks
enough to have the consistency of a stiff batter. Let it
get perfectly cold. Take 5 eggs, 1 tablespoonful of butter,
and put in it and beat all up till it is as light as muffins.
Grate in a little nutmeg. Boil them in hot lard. Make wine
sauce to serve with them.
With yeast make a thick batter over night. In the morning
stir in 1 pint of flour, 3 eggs, 1 tablespoonful of butter,
and a little nutmeg and salt; let it raise again, and fry just
Five yolks of eggs, beaten light, and a little finely chopped
celery. Beat the whites to a stiff froth. Just before breakfast
put in a ¼ cup of milk, then pour the whites in with the
yolks. Put in a buttered frying-pan and fry.
RAGOUT OF COLD VEAL.
The neck, loin, or fillet of veal can be used. Cut the veal
in cutlets. Put in frying-pan a piece of butter; when hot,
flour and fry the veal a light brown. Take it out, and put
1 pint of boiling water in the pan; give it a boil up for a
minute and strain it into a basin, while you make a thickening
as follows: Melt an ounce of butter in a pan and mix
with it as much flour as will dry it up; stir it over the fire a
few minutes and gradually add to it the gravy you made in
the frying-pan; let them simmer together for ten minutes.
Season with pepper, salt, a little mace, 1 wine-glass of mushroom
catsup or wine till the meat is thoroughly warmed.
Ready-boiled bacon, sliced, may be put in to warm with the
Pick clean 4 dozen larks, singe them; cut off the wings and
legs, take out the gizzards and place the larks on a dish.
Cut 2 pounds veal cutlets and 1 pound of ham into scallops.
Fry these in a pan with a little fresh butter, 1 can of mushrooms,
some parsley, 1 small onion, half a bay leaf, 1 sprig of
thyme chopped fine; season with cayenne and salt and the
juice of lemon. To these add ¼ pint of mushroom catsup
and the same quantity of rich gravy. Boil the whole for 3
minutes, then place the veal and ham scallops, one upon the
other, in the bottom of the dish; put the larks neatly and
closely to each other; upon them pour over the sauce, and
put mushrooms in the centre. Cover with puff-paste. Bake
pie 1¼ hours and serve.
CHICKEN PIE A LA REINE.
Paste, 1 plump tender chicken, ½ pound salt pork, ½ teaspoonful
each of celery, salt, and thyme, 4 sprigs parsley,
white pepper and salt to taste. Cut the chicken up in small
joints, the pork in neat scallops, and stew gently in 1½ pints
water until nearly cooked. Line the edge of a pudding dish
with the paste, make layers of the chicken, pork, and seasonings;
when used sprinkle over the chopped parsley; fill with
the gravy, cover, ornament, and wash over with milk, and
bake in steady oven 40 minutes.
LEMON CREAM MERINGUE PIE.
Having made the lemon cream pie, whip the 4 whites of
eggs to a dry froth; gently incorporate 1 cupful sugar; spread
over the top of the pie, and return to the oven to set; a fawn
TIMBALES OF MACARONI.
Take 2 quarts of water and boil 1 pound macaroni in it
with ½ pound butter, 8 pepper-corns, and a little salt. When
done and cold, let one-half of it drain upon a napkin. Butter
the inside of a plain mould, cut the macaroni into half-inch
lengths, and cover the bottom of the mould with these, placing
them on end; cover this with a thick layer of chicken
forcemeat; line the sides of the mould in the same way,
smoothing the inside with the back of the spoon in hot water;
fill the cavity with a blanquette of fowl which has a thick sauce;
cover the whole with a layer of forcemeat as follows: Cut
paper to fit the mould, butter it, spread some forcemeat on it,
dip a knife in hot water and smooth the surface with it, take
hold of the paper with both hands and turn it upside down
upon the timbale. Leave the paper on in such a way that it
can be easily removed when the forcemeat has steamed enough.
One and a half hours before dinner place the timbale in a
stewpan twice its size, upon a ring, to prevent it from touching
the bottom, so that the water in the stewpan which only
reaches half-way up the mould, may circulate freely under it.
Place on the stove for an hour, then for ½ hour more put inside
oven to let it get brown on top. When done, remove
paper from the timbale, and carefully lift the mould. Pour
some supreme sauce over it, and garnish with truffles and
SADDLE OF MUTTON.
Take a saddle of mutton, extract the spine bone carefully,
trim the tail end round, cut the flaps square, season the inner
part with pepper and salt, rolling up each flap so as to give a
neat appearance, tying a string around it several times. The
mutton must be prepared for braizing with carrots, onions,
celery, cloves and mace; moisten with a quantity of good
stock so as to cover the mutton; place a buttered paper and
lid over all and set the braizing-pan on a moderate fire. After
boiling let it continue to braize or simmer for 4 hours,
carefully basting it; when done take it up and place in oven
to dry on a pan. Dish it up and garnish with carrots, turnips,
cauliflowers, French beans, cucumbers, asparagus heads,
small new potatoes and green pease. Pour some sauce around
the mutton and send to the table.
Get a pickled tongue, run an iron skewer through from one
end to the other, tie a string from one end of skewer to the
other, so as to make it keep its shape; put the tongue on the
fire in cold water; let it boil gently for three hours, then take
up, and after removing the outward cuticle or skin, place in
larder to cool; trim neatly, wrap in a piece of buttered paper,
put it in an oval stewpan with a little broth; ¾ of an hour
before sending to table, put the tongue in oven or on slow
fire to get warmed through, then glaze it and dish it up with
some prepared spinach round it; pour a little sauce and serve.
Trim the cutlets and arrange in circular order in a pan with
a little clarified butter; fry quickly so as to brown on both
sides; before quite done pour off the grease; add ½ pint of
red wine (port or claret), 1 can prepared mushrooms and same
quantity small onions previously simmered in a little butter
over a slow fire till done; season with a pinch of mignonette
pepper, little salt, some grated nutmeg, a teaspoonful pounded
sugar; set the whole to boil on fire 2 minutes, add a spoonful
of burnt sugar; allow the cutlets to simmer very slowly
for 20 minutes. The cutlets must be dished up closely in a
circle; add a half glass of red wine; boil the whole for 1 minute
and garnish the center with mushrooms; pour the sauce
over the cutlets and serve.
MUTTON CUTLETS WITH CHESTNUTS.
Dish up cutlets, as previously shown, garnish with chestnuts
which have been equally heated in a stewpan, so that the husk
will easily peel off; take the chestnuts with a little good broth
and put in clean stewpan; let simmer; when done pound in a
mortar; put in a pan with a little sugar, nutmeg, ½ pint of
cream; reduce the pulp, rub through a sieve, put in stewpan,
let it get hot, mix in some butter, pour round cutlets some
[Quantity for 2 vol-au-vents].
Paste—One pound of butter, 1 pound of flour; divide butter
in 4 parts, rub ¼ in flour, mix with hand, with a little
water, then put on pastry board; roll out and put the second
¼ of butter in layers over this paste; fold and roll it, and
add the other two quarters in the same way; keep 1 hour on
ice to cool; roll and cut this paste in 4 parts; roll ¼ for the
top and ¼ for the bottom of pie. These must be cut out
oval shape; cut the pieces and ends left of the paste into
flower shapes and leaves to garnish the sides of the 2 layers
of pie. The remaining 2 quarters are for another vol-au-vent
fixed in the same way. Cut out the center of top cover
and fill in with flowers and leaves made of pastry. Put in
a hot oven and let it bake ¾ of an hour. While baking this
paste will rise and puff out in form like a cylinder. While
hot take off this flowered center-piece on top of the pie, and
from this opening scrape out all the insides, leaving nothing
but a hollow cylinder of crust. Put in ½ dozen real sweetbreads,
parboiled and skinned; 1 dozen truffles, peeled and
sliced; ½ can of mushrooms cut in half. Make a sauce of
1 tablespoonful of butter, 1 of flour, ½ pint of cream, 1 pint
milk; rub butter and flour together, boil milk and cream,
and make a rich sauce of butter and flour, milk and cream,
all mixed together; cook in this sauce sweetbreads, truffles,
mushrooms, ½ teaspoonful of nutmeg, white pepper and salt
each 1 teaspoonful; put in together; stir while boiling; boil
20 minutes. When ready for dinner fill up paste and serve
with truffles, mushrooms, and sweetbreads while hot. Send
sauce-boat full of sauce to the table with the paste.
Take a medium-sized chicken, boil it, a pair of sweetbreads,
and ½ box of mushrooms, 1 small can of truffles, 1 stalk of
celery, a small onion, a few sprigs of parsley; chop all very
fine; bring to a boil a sauce made of 1 pint of milk and
chicken water ½ pint, a large tablespoonful of butter, 2 tablespoonfuls
of flour, then beat 2 eggs in the sauce after cooling;
season to taste with pepper, salt, and nutmeg; add the chopped
chicken; put on to boil and stir 15 minutes; pour into platters
to cool; then roll in the shape of pears or eggs; roll
them in a beaten egg and then in bread crumbs; stick in a rib
bone at the end of the pear shapes; boil them in hot lard a
delicate brown; then lay on a napkin in a platter and garnish
with parsley. Set them up on a dish in oval form.
[Can be made from any fish.]
Take a rock-fish, after washing it clean cut it down the
back-bone, take out the back-bone, cut the ribs off, then cut
the fish in square pieces. Take the skin off of them, lard
them with small pieces of truffles, which have been skinned
and sliced, the slices being cut in three-quarters. Then take a
sharp-pointed knife and thrust them into the fish. Salt the fish
and put in a cool place for 1 hour. A half hour before dinner
take a medium-sized dripping-pan, put in ½ pint of milk
and a tablespoonful of butter; lay all the pieces of fish separate
in this pan with the truffle side up, put a press on them to
keep them straight, set on top of stove for ¼ hour. When done,
take ½ pint milk, together with what milk is in the pan, 2
tablespoonfuls of flour, 1 teaspoonful of white pepper, 1 tablespoonful
of butter; mix the butter and flour together till they
come to a cream, then pour the hot milk on to make rich
sauce. Put in this sauce 1 dozen mushrooms and what truffles
are left; cut mushrooms in four quarters. Take up fish
and lap it around your dish. Boil French potatoes and put
them in the centre of dish; garnish the dish with parsley and
Puff paste—Chop the breast of a chicken same as making
croquettes. After boiling it take out 2 teaspoonfuls of the
mixture, then roll the paste out very thin; take a biscuit-cutter
and cut the paste; take the 2 teaspoonfuls of chicken-mixture
and a beaten egg and wet the edge of the cut paste,
also wet it all over the top, and roll them in vermicelli. Boil
them till brown in hot lard. Serve on a napkin laid on a
dish garnished with water-cresses.
[Quantity for one chicken.]
Boil the chicken sufficiently to eat; take it out and let it get
cold; take all the white meat and chop up very fine with
mushrooms and a celery stalk; take ¼ pound of butter, 2 full
tablespoonfuls of flour, 2 yolks and 1 white of eggs, ½ pint
of milk, ½ teacup of mushroom water, into which a little nutmeg
has been grated, ½ pint of cream. Mix the butter and
flour together, boil the milk and cream and mushroom water,
into which put the butter and flour; this will make a rich
sauce, which is seasoned to taste. When cooled a little add
the beaten eggs; add chicken, stir up, making a rich paste;
boil 15 minutes, stir while boiling, pour out in a platter, let
get cold; make in shape of mutton cutlets or chops, take the
ribs and put in for stems; then roll cutlets in beaten egg into
which bread has been grated, put into hot lard and fry a delicate
brown. Garnish with French pease and parsley, or mushrooms
and parsley. Serve hot.
Make a soup of strong bouillon; let it boil for two hours;
put in a few sprigs of thyme, one of onion, and a small bunch
of celery tops; when done, let cool, and skim grease off. To
every ½ pint jar of Pate-la-foie-gras, mix three pints of boullion;
take a half box of gelatine melted in a teacup of bouillon;
beat the white of one egg, and 2 egg-shells (not very light)
in bouillon while cool, stir the melted gelatine till it begins to
boil, say for about 10 minutes, add the pepper and salt. After
boiling about 10 minutes strain through a flannel bag; put
on ice, but do not let it get very cold. Put in a jelly mould
a layer of jelly, cut mushrooms into stars and half-moons and
lay on the layer of jelly, then a slice of Pate-la-foie-gras,
next a layer of jelly, cut truffles into small pieces in the shape
of flowers or diamonds, and lay on the layers of jelly; continue
till the mould is filled, then put on ice; garnish to fancy.
CHICKEN SALAD WITH MAYONNAISE SAUCE.
One pair of chickens, boil them done; let get cold, skin
them, and cut up in small dices; 2 dozen stalks of celery; cut
up 4 white heads of lettuce, medium size; 1 of the white hard
heads must be cut up with the celery and chicken. Take a
teacupful of sweet oil, ¼ teacupful of vinegar, a light half
teaspoonful of red pepper, salt to taste, 1 teaspoonful of mustard,
1 medium-sized tablespoonful Worcestershire sauce; mix
that all up together with the chicken and celery; let the celery
be perfectly dry. Take a medium-sized Irish potato, boil
it done, squeeze it through a fine sieve; put in it a teaspoonful
of mustard, cayenne pepper to taste, 2 yolks of raw eggs and 2
boiled ones mashed up very fine. Now beat the potatoes and
eggs well up together, add half teacupful of vinegar, a little
at a time, and the contents of 3 half pints of olive oil; work it
one way till it becomes perfectly stiff and light; put it in ice-box
1 hour and let get cold. When you dish up put salad on
dish, put the sweet oil dressing all over the top as an icing.
Boil red beets and carrots, cut them into diamonds, roses,
etc., and garnish the salad with it and sprigs of parsley; take
the other three heads of lettuce, cut in four quarters, take one-quarter
and put in center of salad, and put the others around
the dish with parsley.
Take 6 large apples and chop very fine, grate the inside of
a stale loaf of bread into crumbs, grate half a nutmeg, take a
three-pint tin pudding-pan, line it thickly with thin-sliced
buttered bread, a layer of bread crumbs, a layer of apples,
and a layer of butter, composed of small pieces; continue to
add till the pan is packed very tight—make the last layer of
butter and sugar. Bake in a moderately hot oven two hours;
serve with cream sauce. Put sugar in every layer.
Take a pint of consommé, with 3 well-beaten eggs in it,
and a little salt, and pour it into a baking dish; put it in
oven and let it bake 15 minutes. This will bake brown like
a cake. Try with a knife-blade; if done the knife will be
clear. Put it to cool, and then take the top and bottom crust
off, cut the middle into diamonds and put them in tureen, and
then pour over them the soup.
FISH CREAM A LA LAIT.
Take any kind of large white fish, 4 pounds to a three-pint
pudding-pan; wash the fish in cold water, put on to boil, and
let get cool. Take off the skin and flake the meat off the
bones with a fork; parboil a pint of oysters; when done
put to cool, then take out the hearts; boil half pint of milk
and half pint of cream, beat up 2 tablespoonfuls of flour and
1 of butter to a light cream, which must be stirred into the
boiling milk and cream; this will make a rich sauce; season
with pepper and salt to taste. Take off the sauce when done
and stir in fish and oysters, then put in a pudding-dish and
put a layer of bread crumbs on top; over the bread crumbs
put flakes of butter. Put in oven and let bake 20 minutes;
make potato croquettes and lay on the dish, which must be
garnished with parsley; serve hot.
Take 5 pounds of salmon, cut it down the back, and take
out the fillets. Lard it very close with thin strips of lard, put
on with larding-needle. Put on gridiron, broil it; put butter,
pepper, and salt on when broiling. After it is done, take
1 quart of oysters to one dish of fillets; drain the oysters of
all liquor; fricassee them. Take 1 teacupful of cream, 1 tablespoonful
of flour, 1 tablespoonful of butter, put in a little mace
to season, and make a sauce; then put in the oysters, and let
it boil up once to get done. Pour in 1 wine-glass of wine.
Take your fish, lap the ends over each other on the dish;
pour your oysters in center. Take 1 scoop French potatoes,
and put four piles around the dish. These potatoes must be
boiled in lard and seasoned to taste.
SADDLE OF VENISON.
Take the top skin off. Take portion of fat out, skewer it
pretty round; let it cook ¾ of an hour; cut it down in the
back, take out the fillets, slice them, pepper and salt them, and
put them back. Make a sauce of 1 cup of sugar, ½ cup of
vinegar, 2 teacups of tomatoes, the essence out of the venison,
1 teaspoonful of nutmeg, ½ teacup of wine. Serve it
with the venison. Make potato croquettes to put around the
Full grown mushrooms are preferred. Put a layer of these
in a deep earthen pan, and sprinkle them with salt; then another
layer of mushrooms and more salt, and so on alternately salt
and mushrooms. Let them remain 2 or 3 hours, by which
time the salt will have gone all through the mushrooms, and
make them easy to break; then pound them in a mortar or
mash them well with your hands, and let them remain for a
couple of days, not longer, stirring them up and mashing
them well each day; then pour them in a stone jar, and to
each quart add 1½ ounces of whole black pepper, ½ ounce
of allspice; stop the jar very close, and set it in a stewpan
of boiling water; let it boil for 2 hours. Take out the jar,
and clear the juice of settlings by pouring through a hair
sieve into a clean stewpan; let it boil gently for ½ hour.
Keep in a dry, cool place; cork tightly or it will spoil.
Take 6 half sieves of green walnut shells, put them in a
tub, mix well with common salt (from 2 to 3 pounds), let it
stand for 6 days, frequently beating and mashing them; after
a while the shells will become soft and pulpy. Pushing the
shells up one side of the tub and tipping the tub a little, the
liquor will run to the other side. This will be nice and clear.
Take it out; repeat the above process until no more liquor
can be obtained. You will get in all about 6 quarts. Let
this simmer in an iron boiler as long as any scum rises. Bruise
¼ pound of ginger, ¼ pound of allspice, 2 ounces of long
pepper, 2 ounces of cloves, put these in the liquor and boil
slowly for ½ hour. When bottled put an equal quantity of
spice in each bottle. When corked let the bottle be well
filled up. Cork tightly, seal them over and put in a cool and
dry place for 1 year.
MUSTARD QUICKLY MADE.
Mix very gradually and rub together in a mortar 1 ounce
flour of mustard, 3 tablespoonfuls of milk or cream, ½ teaspoonful
of salt, and same of sugar; rub together until smooth.
STUFFING FOR VEAL, TURKEY OR DUCK.
One-quarter pound of beef suet, ¼ pound of bread crumbs,
1 bunch of parsley, 1½ bunches of sweet marjoram or lemon
thyme, a little grated lemon and onion chopped as fine as
possible, a little pepper and salt; pound together with the
yolk and white of 2 eggs, and secure it in the veal with a
skewer, or sew it with a needle and thread.
Take fine, fresh oysters, wash them in their own liquor;
skim it; pound them in a marble mortar; to 1 pint of oysters
add 1 pint of sherry wine; boil them up; add 1 ounce of
salt, 2 tablespoonfuls of pounded mace, and 1 tablespoonful
of cayenne pepper; let it boil up again, skim it and rub it
through a sieve, and when cold bottle it, cork it well and seal
One dozen green peppers; take out all the seed after cutting
a piece off the top; lay them into cold water for 1½
hours; 1 pair sweetbreads, parboiled and skinned; 1 can
mushrooms, 1 stalk of celery, 1 clove of garlic; chop up all
fine; ½ loaf bread without crust. Grate up fine pepper and
salt, a little nutmeg, ½ pound butter. Mix all up well; stuff
the peppers with it. Put a piece of fat pork in your dripping
pan; set the peppers up in the fat. Before putting in the
oven put a little butter, melted, over them and sprinkle them
with flour. When they commence to bake pour a little water
in the pan and baste them well. Let it bake ½ hour in a
steady oven. Cucumbers can be stuffed in the same way.
Take ½ or 1 dozen quails. Take the bone out same as in
boned turkey. Put in mushrooms, truffles, bread crumbs.
Make this stuffing moist with butter and pepper and salt. Be
sure to stuff them tightly; tie them up, but do not take the
feet off. Take a piece of larding pork and tie it on each bird's
breast so as to keep it in shape. Then bake them in a baking
pan, flour them and baste them. When done make a little
sauce of currant jelly, 1 glass of wine, and the gravy from the
birds. Lay the birds on a piece of buttered toast. Garnish
the dish with cresses.
Take 1 dozen mutton chops. Take the bone out of the
chop; shape it as it was before the bone was taken out.
Pepper and salt them; place them in beaten egg and then in
bread crumbs. Put them in a skillet of hot lard; fry a delicate
brown. Half peck of spinach, picked and clean, must
be put into boiling water. Let it boil ten minutes. Place
in cold water in a pan; after getting cool squeeze perfectly
dry. Chop very fine; mix a tablespoonful of flour in it,
1 tablespoonful butter, gravy of any kind, or colored water
of burnt sugar. Place in a stewpan with pepper and salt and
a little nutmeg. Cover closely for 10 minutes to cook, and
then for 5 minutes more with cover off. Be careful not to
let it burn. Put the spinach in the centre of dish and set the
chops up all around it. Boil 3 eggs; cut them in quarters
and put around the dish.
Take 3 tablespoonfuls flour, 1 of butter, a little chicken
water or clear boiling water; cream the flour and butter together,
pour chicken soup or boiling water over this till about
the consistency of paste; take off the fire, let get cold, then
put in fine-grated cheese (or English cheese), at the same time
put in 5 yolks of eggs beaten up well in the batter, a little
cayenne pepper and a little salt; beat the whites into a stiff
froth; set them into a cool place, also the batter, but separately.
When you send the dinner in beat the whites in with
the batter and cook in moulds or paper cups or pudding-dish;
let cook as speedily as possible and send directly to the table;
must be served hot.
Take a glass of sherry, ½ glass of brandy or essence of
punch, 2 teaspoonfuls of pounded lump sugar, a little grated
lemon peel; put all these in a ¼ pint of thick melted butter,
grating nutmeg on top.
One tablespoonful of capers and 2 tablespoonfuls of vinegar.
To prepare the capers mince 1/3 of them very fine, divide the
rest in halves; put them in a ¼ pint of melted butter or thickened
gravy; stir them the same way as the melted butter or it
will oil. A few leaves of parsley minced fine can be added to
the sauce; keep the caper bottle corked closely; do not use
any of the liquor; if the capers are not well covered with it
they will spoil. This sauce is used with a boiled leg of mutton.
Choose a fine hen lobster; let it be fresh; boil it; pick
out the spawn and red coral in a mortar; add ½ ounce of
butter, pound smooth, rub through a hair sieve with back of
wooden spoon, cut lobster meat in small squares, put pounded
spawn into as much melted butter as will do, and stir it together
till mixed; now put in lobster meat and warm it on the
fire; do not let it boil, as that will deprive it of its red color.
Some use veal or beef gravy instead of melted butter.
Pick and peel ½ pint of mushrooms; wash clean and put
in saucepan with ½ pint veal gravy or milk, a little pepper
and salt, 1 ounce of butter rubbed with a tablespoonful of
flour; stir them together and set them over a gentle fire and
stew slowly till tender; skim and strain it.
Put the mushrooms into ½ pint beef gravy, thicken with
flour and butter and proceed as above.
Place on the fire the tomatoes, washed broth, onion, parsley,
and seasonings; boil to a pulp about 35 minutes; rub
through a fine sieve; return to the fire, make it hot, stir in the
butter and serve.
Two cupfuls chicken, ½ cupful mushrooms, ½ cupful ham,
yolks of 2 eggs, 1 small onion, 2 tablespoonfuls of chopped
parsley, 1 level teaspoonful each of royal powder, celery, salt,
and thyme, large pinch of salt, 1½ tablespoonfuls of butter, and
2 of flour, 1 cupful of broth. Cut the onion fine, fry it in
the stewpan with the butter; when of a deep yellow add the
flour, stir 2 minutes; add the broth boiling, the seasonings,
and yolks; stir 4 minutes longer; add the fowl, ham, and
mushrooms cut in small neat dice; set away to get firm by
cooling; cut in neat pieces, dip in common butter, and fry in
plenty of hot lard 5 minutes.
CABINET PUDDING A LA FRANCAISE.
Take ½ pound of lady-fingers and scrape the crust off;
then butter them; take a fluted pudding mould, buttering it
well, stick the lady-fingers up all around it. One-fourth pound
candied cherries, ¼ pound citron, ¼ pound raisins, with
seeds picked out, ¼ pound currants washed clean, ½ dozen
macaroni. Take the scrapings and balance of lady-fingers,
leaving out 8 for the top, and put all the fruit into these dry
crumbs. Put all in the mould, with a layer of butter. Just
before you put it on to boil take 5 whites and 7 yolks of 7
eggs, 1 quart of milk, make a custard, sweetened to taste.
Pour it over the cake and fruit in the mould. Boil slowly 2½
hours. Take a tumbler of Jamaica rum, 1 tumbler milk, 2
eggs, and make a sauce. Stir till it almost comes to a boil
and serve hot. Take the 2 whites of eggs, left of the 7 eggs
used previously, and beat them very light, and put on top of
pudding when taken out of mould. Drop a few candied
cherries on top. Serve hot.
Three pounds of rock, boil it not quite done enough to
serve; take it out; let it get cool; then take all the skin off;
take the fish from the bones in fine pieces, not mashed up;
½ can of truffles; 1 can of mushrooms; peel the truffles; cut
the largest size truffles and mushrooms into rose and star
shapes with little cutters; take a 3-pint pudding mould fluted
and grease it well, setting the shapes all around the mould;
cut most of the mushrooms with a little parsley very fine and
put with the fish; the truffles must be cut up and put in the
sauce; ½ pint of milk, a full tablespoonful of flour, medium
size tablespoonful of butter; mix the flour and butter together;
put the milk on to boil; then pour it into the flour and butter;
then pour all on the fish; put pepper and salt in it; put fish
in a mould; cover it up tight and place it in a pot of boiling
water two-thirds up the sides of the mould and let it steam
½ hour; take ½ pint of cream and mushroom water; put it
on the fire to boil; rub up a tablespoonful each of flour and
butter; mix all together, putting in the balance of the truffles
and mushrooms, and let all boil 10 or 15 minutes; season
with pepper and salt; 1 quart of scoop French potatoes; boil
them done in salt and water; when done put through a colander.
When it is time to serve the fish pudding pour the fish
out into the platter and pour the potatoes around the dish;
serve the gravy in a sauce-bowl.
Pick 8 fine, fat, fresh snipes; singe them; cut in halves;
take out the gizzards and reserve the trail for further use; season
the snipes with pepper, salt, lemon juice, and set aside
till wanted; peel half of an onion; cut in thin slices, and
fry in a stewpan with a little butter; when browned throw in
a tablespoonful of flour; stir together on the fire for 3 minutes;
add a handful of chopped mushrooms and parsley, a small
bay-leaf, a sprig of thyme, a little mace, and a small silver
onion; put in 1 pint of claret; stir the whole upon the fire,
and when boiled 10 minutes add the trail and a small piece
of breakfast bacon; let the sauce boil 3 minutes longer, and
rub through the sieve upon the snipes; line a pudding-basin
with suet-paste; fill it up with what has been prepared, and
when covered with paste well fastened around the edge let it
steam in a covered stewpan for 2½ hours; when done turn
out of basin with care; pour a rich brown game gravy under
it and serve.
Paste, 2½ pounds round steak, 1 level teaspoonful each of
celery salt, thyme, and marjoram, 1 small onion, salt and
white pepper to taste, 4 sprigs parsley. Line a well-buttered
pudding mould with the paste, wet the edges, make a layer of
beef, cut in neat scallops, sprinkle with the onion and parsley
minced fine and mixed on a plate with celery salt, thyme,
marjoram, salt and pepper, then another layer of beef, and
seasoning, and so on until each is used; fill up with cold
water, cover it with paste, place a buttered paper over it and
set in a saucepan with boiling water to reach two-thirds up
the outside of the mould; steam it thus 2½ hours, turn carefully
out on a dish, pour over it any gravy that may be at
hand, made hot and flavored with any kind of sauce piquante.
BOSTON BAKED PLUM PUDDING.
One-and-one-half cupfuls beef suet freed of skin and chopped
very fine, 1½ cupfuls raisins stoned, 1½ cupfuls currants
washed and picked, 1 cupful brown sugar, 2 cupfuls flour, 1
teaspoonful baking powder, 4 eggs, 1 cupful milk, ½ cupful
citron chopped, pinch of salt, 1 tablespoonful extract of nutmeg,
1 glass of brandy. Put all these ingredients in a bowl, the
eggs as they drop from the shell, the flour sifted with the powder
and the brandy; mix into a rather short batter; pour into
a well-buttered clean cake tin and bake in a steady oven
two hours. Serve with vanilla sauce.
Put ½ pint milk in a small saucepan over the fire; when
scalding hot add the yolks of 3 eggs, stir until it is as thick
as boiled custard; add, when taken from the fire and cooled,
1 tablespoonful extract vanilla and whites of two eggs whipped
CABINET PUDDING, 2.
Four English muffins or rolls, ½ pint milk, 1 pint cream,
4 eggs and 4 yolks, 1 cupful sugar; ½ cupful almonds
blanched, by pouring boiling water on them until the skins
slip off easily, and cut into shreds; 1 cupful each dried cherries,
apricots, green gages, or any other preserved, whole, or
panned fruits; 1 glass noyeau. Well butter a mould; make
a layer of muffins cut very thin, then of fruit, the almonds,
and so on, until all the ingredients are used; beat the milk,
cream, sugar, eggs, and noyeau together; pour over the contents
of mould, and let it stay, before baking, at least half an
hour; then set it in a saucepan with boiling water to reach
two-thirds up the mould; steam it thus one hour; turn it out
on a dish carefully and serve with cream sauce.
Bring 2/3 pint of cream slowly to boil; set in stewpan of
boiling water; when it reaches the boiling point, add the
sugar; then pour it slowly on the whipped whites of eggs in a
bowl; add 1 teaspoonful Royal extract vanilla, and use.
Eight ears corn, 1 large teaspoonful butter, ½ cupful sugar,
pinch of salt, 2 eggs, 1 pint of milk, 1 teaspoonful Royal extract
of vanilla. Split each row on the cob lengthways; cut
off the rounded point, and with the handle of the spoon push
out the eyes and cream into a bowl; add to the milk, hot,
the eggs, well beaten, the sugar, butter, and extract; pour it
into a buttered dish, and bake 40 minutes in a moderate oven.
Two cupfuls raisins, 2 cupfuls currants, 2 cupfuls suet, ½
cupful almonds blanched, 2 cupfuls flour, 2 cupfuls grated
Royal sugar muffins or bread; ½ cupful each of citron, orange
and lemon peel; 8 eggs, 1 cupful sugar, ½ cupful cream, 1
gill each of wine and brandy, large pinch salt, 1 tablespoonful
Royal extract of nutmeg, 1 teaspoonful Royal baking-powder.
Put in a large bowl the raisins seeded, the currants
washed and picked, the suet chopped very fine, the almonds
cut fine, the citron, orange and lemon peels chopped, the
lemon, sugar, wine, brandy, and cream; lastly, add the flour,
sifted, with the powder, and mix all well together; put in a
large, well-buttered mould, set in a saucepan with boiling
water to reach one-half up the sides of the mould, and steam
it thus five hours; turn out on its dish carefully and serve
with hot brandy sauce.
One cupful tapioca, soaked in 1 quart cold water over
night, 1 cupful sugar, 1½ pints milk, and 4 eggs.
CABINET PUDDING, 1.
Half pound of stale sponge cake, ½ cup of raisins, ½ can
of peaches, 4 eggs, and 1½ pints of milk. Butter a plain
oval mould; lay in some of the stale cake, 1/3 of the raisins,
stoned, 1/3 of the peaches; make two layers of the remainder
of the cake, raisins, and peaches; cover with a very thin slice
of bread, then pour over the milk, beaten with eggs and
sugar; set in a sauce pan with boiling water, to reach two-thirds
up the side of the mould; steam it ¾ of an hour, and turn
out carefully on a dish. Serve with peach sauce.
One and a half pints of milk, 4 eggs, 1 cupful of sugar, 2
teaspoonfuls Royal extract of vanilla. Beat the eggs and sugar
together; dilute with the milk and extract; pour into a buttered
pudding dish, set in the oven in a dripping-pan two-thirds
full of boiling water; bake until firm, about 40 minutes,
in a moderate oven.
Two cupfuls each of stoned raisins and currants, washed
and picked, beef-suet chopped fine, and coffee sugar, 3 cupfuls
of grated English muffins or bread, 8 eggs 1 cupful each,
chopped citron and almonds, blanched by pouring boiling
water over them till the skins slip off easily, and 1 lemon
peel, and a pinch of salt. Mix all these ingredients in a large
bowl, put in a well-buttered mould, set in a saucepan with
boiling water to reach two-thirds up its sides, steam it thus 5
hours; turn it out carefully on its dish, and serve with brandy
poured over it, and brandy sauce in a bowl. When about to
serve on the table, the brandy should be set on fire.
One cupful of rice, 1 quart of milk, 4 eggs, 1 tablespoonful
of butter, 1 cupful of sugar, and a pinch of salt. Boil the
rice in 1 pint of milk until tender, then remove it from the
fire; add the eggs, sugar, salt, and milk, beaten together,
and mix; pour into a pudding dish, break the butter in small
pieces on the surface, and bake in a steady oven 30 minutes.
Serve with brandy sauce.
One pint of milk, yolks of 4 eggs, ½ cupful sugar. Set
on the fire, and stir until thick.
ROYAL WINE SAUCE.
Bring slowly to the boiling point ½ pint of wine, then add
to it the yolks of 4 eggs, and 1 cupful of sugar; whip it on
the fire until it is in a state of high froth, and a little thick;
remove and use as directed.
Two-thirds of a cupful of butter, 1 cupful of sugar, 1 large
cupful of flour, 3 eggs, ½ teaspoonful Royal baking powder,
and a small glass of brandy. Rub to a smooth cream butter
and sugar, add the eggs, one at a time, beating a few minutes
between; add the flour, sifted, with the powder and the
brandy; put into a mould, well buttered; set in saucepan
with boiling water to reach half up its sides; steam it thus
1½ hours, turn on its dish carefully, and serve with lemon
Three-quarters of pint of flour, 3 eggs, 1½ pints of milk,
a pinch of salt, 1½ teaspoonfuls of Royal baking powder.
Sift the flour and powder together, add eggs, beaten, with the
milk; stir quickly into a rather thinner batter than for griddle
cakes; pour it into a dripping pan, plentifully spread with
cold beef drippings; bake in oven 25 minutes. Serve with
Make a sponge cake—about a ½-pound mould sponge cake;
¼ pound almonds, blanch them. When the cake is done
stick these almonds all over it. Pour ½ pint sherry wine all
over it. Cover it up and set it away till time to serve. Take
1 quart of milk, boil it, 7 yolks of eggs; mix with sugar to
taste essence of lemon or vanilla. When the milk boils pour
it on the eggs. Pour it in a saucepan and just let it come almost
to a boil, so as to thicken it. Take it off the fire and
set in an ice-box to let it get cold. Beat the whites of eggs
to a stiff froth; put in it while beating a little apple, raspberry,
or currant jelly, or any kind of preserve. When ready to
serve pour the custard on the cake and put the icing all over
Boil 1 pint of milk with lemon peel and cinnamon, sweeten
with loaf sugar, strain through a sieve, adding ¼ pound of
vermicelli; boil 10 minutes, put in the yolks of 5 eggs and
the whites of 3 eggs. Mix well together and steam 1¼ hours.
Bake ½ hour.
Put 1 quart of new milk in a stewpan, with the peel of a
lemon cut very thin, a little grated nutmeg, a bay or laurel
leaf, small stick of cinnamon. Set over a quick fire. Don't
let it boil over. When boiled set off on one side of stove.
Let simmer 10 minutes. Break the yolks of 8 eggs and the
whites of 4 eggs in a basin; beat them well; then pour in the
milk, a little at a time, stirring as quickly as possible so the
eggs will not curdle. Set on the fire again, stirring it. Let boil
up once; pass it through a fine sieve. When cold add brandy
or white wine. Serve up in glasses or cups. Custards for
baking have a little nutmeg grated over them. Bake 15 or 20
Make 2 quarts of lemonade, rich with the pure juice of
lemon and add to this 1 tablespoonful of the extract of lemon;
work this well and freeze; just before serving up and for each
quart of the ice ½ pint of cognac and ½ pint Jamaica rum.
Mix well and serve in high glasses, as this makes what is called
a semi or half ice. It is usually served at dinners as a coup
Place 1 pound pulverized white sugar in a basin with ½
pint water. Boil to the consistency of mucilage, then rub the
sugar with a wooden spatula against the sides of the pans until
it assumes a milky appearance. Stir in 2 tablespoonfuls extract
vanilla; mix well together. Pour this while hot over
the top of cake so as to completely cover it.
COFFEE ICE CREAM.
One quart best cream, ½ pint of strong Mocha coffee, 14
ounces white pulverized sugar, 8 yolks eggs. Mix these ingredients
in a porcelain-lined basin; place on fire to thicken;
rub through a hair sieve into a basin; put into freezer and
ITALIEN ORANGE ICE CREAM.
One and one-half pints best cream, 12 ounces white pulverized
sugar, the juice of 6 oranges, and 2 teaspoonfuls orange
extract, the yolks of 8 eggs, and a pinch of salt. Mix these
ingredients in a porcelain-lined basin, and stir over fire until
the composition begins to thicken; rub and pass the cream
through a hair sieve; put into freezer and finish.
RASPBERRY WATER ICE.
Press sufficient raspberries through a hair sieve to give 3
pints of juice. Add 1 pound pulverized white sugar and the
juice of 1 lemon. Place in freezer and freeze.
CHOCOLATE ICE CREAM.
Three pints best cream, 12 ounces pulverized white sugar,
4 whole eggs, a tablespoonful extract vanilla, a pint rich
cream whipped, 6 ounces chocolate; dissolve in a small quantity
of milk to a smooth paste; now mix it with the cream,
sugar, eggs and extract. Place all on the fire and stir until it
begins to thicken; strain through a hair sieve, place in freezer,
and when nearly frozen stir in lightly the whipped cream.
LEMON WATER ICE.
Juice of 6 lemons, 2 teaspoonfuls extract lemon, 1 quart
water, 1 pound granulated sugar, 1 gill rich sweet cream; add
all together and strain. Freeze same as ice cream.
ORANGE WATER ICE.
Juice of 6 oranges, 2 teaspoonfuls extract orange, juice of 1
lemon, 1 quart water, 1 pound granulated sugar, 1 gill rich
sweet cream; add all together and strain. Freeze same as
Two cupfuls butter, 1½ cupfuls sugar, 6 eggs, ½ cupful
thick cream, 1½ pints flour, 1 teaspoonful of baking powder,
4 cupfuls sultana raisins, ½ cupful of chopped citron. Rub
the butter and sugar to a very light cream; add the eggs, 2 at
a time, beating 5 minutes between each addition; add the
flour, sifted with the powder, the cream, raisins, and citron.
Mix into a rather firm batter, put into a paper-lined cake-tin,
and bake in a moderate oven 1¼ hours. When removed
from the oven carefully spread a little transparent icing.
One cup powdered sugar, ½ cup of butter creamed with
the sugar, ½ cup of milk, 4 eggs, the whites whipped only,
whipped light; 2½ cups of prepared flour, bitter almond
flavoring, spinach juice, and cochineal, cream, butter and
sugar; add the milk, flavoring, whites and flour. Divide
the latter into three parts. Bruise and pound a few leaves of
spinach in thin muslin bags until you can express the juice.
Put a few drops of this into one portion of the batter; color
another with cochineal, leaving the third white. Put a little
of each into small round pans or cups, giving a little stir to
each color as you add the next. This will vein the cakes
prettily. Put the white between the pink and green that the
tints may show better. If you can get pistachionuts to pound
up for the green the cakes will be much nicer. Ice on sides
One-half cupful butter, ½ cupful sugar, 1½ cupfuls flour,
1 teaspoonful baking powder, 1 large apple peeled, cored,
and minced fine, ½ pint milk, ½ pint cream, 1 teaspoonful
each extract of nutmeg and cinnamon, 4 eggs. Sift the flour
with the powder, add to it the butter, melted, the sugar and
eggs beaten together and diluted with the milk, cream, and
extracts. Have a piece of butter melted in a small round
frying-pan, pour in it about ½ cupful of butter; turn the
frying-pan round that the batter may cover it; fry on one
side only. Serve them piled one on the other, with sugar
strewed between the cakes.
Proceed as directed for Swiss pancakes, spreading pastry
cream between each, and serve with currant jelly sauce.
One pint of milk, 2 tablespoonfuls butter, 4 eggs, 2/3 cupful
of flour, 1 tablespoonful baking-powder; a pinch of salt;
sift the flour, salt, and powder together, add the milk, eggs,
and butter melted; mix into a thin batter; have a small round
frying-pan, with a little butter melted in it; pour in ½ cupful
of batter; turn the pan round to cover it with the batter; place
on a sharp fire to brown; then hold it up in front of the fire,
and the pancake will rise up; spread each with marmalade
or jelly, roll it up and serve with sliced lemon and sugar.
Six tablespoonfuls of flour, 1 quart of milk, 5 eggs, 1 teaspoonful
baking-powder, 1 tablespoonful of butter, two tablespoonfuls
of sugar, nutmeg to taste; mix the flour, eggs, butter,
sugar and 1 pint of milk together so as to make a thick
batter; pour in the other pint of milk, add the powder and
serve with either wine or cream sauce.
Paste, 1 pint of stewed pumpkin, 3 eggs, 1½ pints of milk,
2 teaspoonfuls of ginger, 1 teaspoonful each nutmeg, cloves,
cinnamon, and mace, a pinch of salt and 1 cupful of sugar.
Stew the pumpkin as follows: Cut a pumpkin of a deep
color, firm and close in texture, in half; remove the seeds,
but do not peel it; cut in small slices, and put in a shallow
stewpan with about ½ cupful of water; cover very light, and
as soon as steam forms set it where it will not burn; when the
pumpkin is tender turn off the liquor and set it back on the
stove to steam-dry; then measure out, after straining, one pint;
add the milk boiling, the sugar mixed with the spices and salt,
and mix well together; add the eggs beaten last; line a pie-plate,
well greased, with the paste; make a thick rim round the
edge, pour in the prepared pumpkin, and bake in quick, steady
oven about 30 minutes till the pie is firm in the center.
Three-fourths of a cupful of butter, 2 cupfuls of sugar, 4
eggs, 1½ teaspoonfuls of baking-powder, 1½ pints of flour, 1
cupful of milk, 1 tablespoonful of extract of ginger; rub the
butter and sugar to a light cream, add the eggs 2 at a time,
beating 5 minutes between; add the flour sifted with the
powder, the milk and extract; mix into a smooth, medium
batter; bake in a cake tin in a rather hot oven 40 minutes.
One cupful of butter, 2 cupfuls of brown sugar, 4 eggs, 1½
pints of flour, 2 teaspoonfuls of baking powder, 2 cupfuls of
huckleberries washed and picked, 1 teaspoonful each of extract
cloves, cinnamon, and allspice, one cupful of milk; rub
the butter and sugar to a light cream; add the eggs 2 at a
time, beating 5 minutes between; add flour sifted with the
powder, huckleberries, extracts and mix; mix in a batter; put
into a paper-lined cake tin, bake in a quick oven 50 minutes.
One and one-half cupfuls of butter, 2 cupfuls of sugar, 6
eggs, 1½ pints of flour, ½ cupful of cornstarch, 1 teaspoonful
of baking powder, 1 teaspoonful of extract of lemon,
½ cupful of chopped peanuts mixed with ½ cupful of granulated
sugar; beat the butter and sugar smooth; add the beaten
eggs, the flour, the cornstarch, and powder sifted together, and
the extract; flour the board; roll out the dough rather thin;
cut out with biscuit cutter; roll in the chopped peanuts and
sugar; lay on greased baking tin; bake in rather hot oven 8
to 10 minutes.
WHITE SPONGE CAKE.
Whites of 8 eggs, 1 cupful of sugar, ½ cupful of flour, ½
of cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful
of extract of rose; sift the flour, cornstarch, sugar, and
powder together; add it to the whites of the eggs whipped to
a dry froth, and the extract, mix gently but thoroughly; bake
in a cake-mould well buttered, in a quick oven 30 minutes.
One cupful of butter, 1 cupful of sugar, 3 eggs, 1½ cupfuls
of flour, ½ teaspoonful of baking powder, 1 glass of
brandy, 1 teaspoonful of the extract of cinnamon, slightly
melt the butter in a cake bowl; add the sugar and eggs; stir
a few minutes; add the flour, sifted, with the powder, the extract,
and the brandy; mix into a batter that will almost run;
bake in well-greased muffin-pans in a moderate oven 20 minutes;
pour on the top of each a little transparent icing to
cover, and add a few colored comfits.
Two cupfuls of butter, 2½ cupfuls of sugar, 1½ pints of
flour, 8 eggs, ½ teaspoonful baking powder, 1 wineglass each
of wine, brandy, and cream, ½ teaspoonful of the extract
of nutmeg, rose, and lemon, 1 cupful of dried currants washed
and picked, 1 cupful of raisins, stoned and cut in two; 1 cupful
of citron cut in small, thin slices; rub the butter and sugar
to a very light cream; add the eggs, 2 at a time, beating 5
minutes between each addition; add the flour, sifted, with the
powder, the raisins, currants, wine, brandy, cream, citron,
and extracts; mix into a consistent batter, and bake carefully
in a papered cake-tin in a moderate, steady oven 1½ hours.
Ten eggs, ½ cupful of butter, ¾ pound of flour, 1 pint
of water, 1½ pints of milk, 3 large tablespoonfuls of cornstarch,
2 cupfuls of sugar, yolks of 5 eggs, 1 large tablespoonful
of good butter, and 2 teaspoonfuls of the extract of
vanilla; set the water on the fire in a stewpan with the butter;
as soon as it boils stir in the sifted flour with a wooden
spoon; stir vigorously until it leaves the bottom and sides of
the pan when removed from the fire, and beat in the eggs one
at a time; place this batter into a pointed canvas bag having
a nozzle at the small end; press out the batter in the shape of
fingers on a greased baking tin a little distance apart; bake in
a steady brick oven 20 minutes; when cold cut the sides and
fill with pastry cream.
Bring the milk to a boil with the sugar; add the starch
dissolved in a little water; as soon as it reboils take from the
fire; beat in the egg yolks; return to the fire 2 minutes to set
the eggs; add the extract and butter; when cold use it.
Set on the fire 1 gill of water, 1½ cupfuls sugar, ½ cup of
grated chocolate, in a small saucepan; boil till it gets thick
and looks velvety; then take off the fire, and add the whites
of 2 eggs, without beating: use it hot, covering the top and
sides of the cake. As it cools it grows firm.
SPONGE CAKE, No. 2.
Six eggs, 3 cupfuls sugar, 4 cupfuls flour, 2 teaspoonfuls
baking-powder, 1 cupful cold water, pinch of salt, 1 teaspoonful
extract of lemon. Beat the eggs and sugar together 5
minutes; add the flour, sifted, with the salt and powder, the
water and extract; bake in a shallow square cake-pan, in a
quick, steady oven, 35 minutes; when removed from the
oven, ice it with clear icing, made of 1 cupful sugar, 1 tablespoonful
lemon juice, and whites of 2 eggs; mix together,
smooth, and pour over cake. If the cake is not hot enough
to dry it, place it in the mouth of a moderately warm oven.
One cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 1 teaspoonful
baking-powder, 2 eggs, 1 cupful milk, ½ cupful each
of raisins stoned, currants washed and picked; 1 teaspoonful
each of extract of nutmeg, cloves, and cinnamon. Rub the
butter and sugar to a light white cream; add the eggs, 1 at a
time, beating a few minutes between each; add the flour,
sifted, with the powder, the milk, fruit, and extracts; mix
into a smooth, rather firm, batter; put into a paper-lined
cake-tin and bake in a steady oven 30 minutes.
One and a half cupfuls butter, 2½ cupfuls sugar, 8 eggs,
1½ pints flour, ½ teaspoonful baking-powder, 3 cupfuls
raisins, stoned, 1 tablespoonful extract of lemon. Rub the
butter and sugar to a light white cream; add the eggs, 2 at a
time, beating 5 minutes between each addition; add the flour,
sifted, with the powder, the raisins and extract; mix into a
smooth, consistent batter; put in a paper-lined square shallow
cake-pan, and bake in a moderate oven 1 hour.
One cupful of butter, 3 cupfuls of sugar, 1½ pints of flour,
3 eggs, 1 teaspoonful of baking powder, 1 cupful of milk.
Rub the butter and sugar to a smooth, white cream, add the
eggs, 1 at a time, beating 5 minutes between each; add the
flour, sifted, with the powder and the extract; mix into a
medium batter, bake in a cake mould well and carefully
greased, in a quick oven over 40 minutes.
One and one half cupfuls of butter, 2 cupfuls of sugar, 6
yolks of eggs, 1 pint of flour, 1½ teaspoonfuls of baking
powder, 1 cupful of cream, 1 tablespoonful of extract of vanilla.
Rub the butter and sugar to a very light cream; add
the egg yolks and cream, flour, sifted, with the powder and the
extract; mix into a firm but smooth batter; bake in a shallow,
square pan in a fairly hot oven, 35 minutes.
One and one-half cupfuls of butter, 2 cupfuls of sugar, 2
cupfuls of flour, ½ teaspoonful of baking powder, 1 gill of
wine, 3 eggs. Rub the butter and sugar to a light cream; add
the eggs, 1 at a time, beating 5 minutes between each; add
the flour, sifted, with the powder and the wine; mix into a
medium firm batter; bake in a shallow, square cake pan in
moderate oven 40 minutes; when taken from the oven carefully
ice with the transparent icing.
One and one-half cupfuls of butter, 1½ cupfuls of sugar,
whites of five eggs, 2½ pints of flour, 1½ teaspoonfuls of
baking powder, 1 cupful of milk, 1 teaspoonful of extract of
peach. Rub the butter and sugar to a light cream; add the
egg whites, 1 at a time, beating a few minutes between each;
add the flour, sifted, with the powder, then the extract and
milk; mix into a rather thin batter; pour into a paper-lined
tin, and bake in a rather hot but steady oven 50 minutes.
One and one-half cupful butter, 1 cupful sugar, 6 eggs, 1 teaspoonful
baking powder, 1 pint flour, 1 teaspoonful extract
cinnamon. Rub the butter and sugar to a light cream, add
the eggs, 2 at a time, beating 10 minutes between each addition.
Sift together flour and powder, add to the butter, etc.,
with the extracts; mix into a medium thick batter, and bake
in small shallow square pans, lined with thin white paper, in
a steady oven 30 minutes. When they are taken from the
oven ice them.
Mince-meat—Two pounds meat, 1 pound raisins, 1 pound
currants, ½ pound citron, 1 pound chopped apples, 1 pound
suet. Chop all up fine, except ½ each of currants and raisins.
Put in 1 stick of preserved ginger or cherries, ½ pint brandy,
½ pint wine, nutmeg, ground allspice, ground cinnamon,
mace to taste, sugar, and ½ pint cider. Make pie-crust or
One quart charlotte mould, ¼ pound lady-fingers; line the
mould with them; let the mould be dry. One quart cream
sweetened to taste, flavored with pineapple, lemon, or other
flavor, ¼ box gelatine dissolved in a little of the cream,
cream whipped to a light, stiff froth. Set an extra pan on the
ice and put all the whipped cream in it, then stir in gelatine.
Put it in the mould, cover the top with lady-fingers, and set
on ice to cool.
One pint flour, ½ yeast cake; make a batter over night with
warm milk and set it to rise. In the morning beat light 3
eggs, 1 tablespoonful sugar, nutmeg to taste, 1 tablespoonful
melted butter. Stir and put to rise till time to bake. Bake
in moulds and sift a little powdered sugar over them and send
One quart flour, 1 tablespoonful yeast powder, 1 tablespoonful
butter or lard. Mix all together with milk; add 1½ teaspoonfuls
of salt. Make your biscuits quick and bake in a
One pint meal, ½ pint hot water, ½ pint milk, mixed; 1
tablespoonful butter, yolks of 3 eggs, 1 teaspoonful yeast
powder. Mix all together to a stiff batter. When ready to
bake beat to a stiff froth the whites of the eggs, put it in, and
put in baking mould in a hot oven.
Take 2 Irish potatoes, boil them, mash fine when done, put
into them 2 tablespoonfuls of flour, pour in the water the potatoes
were boiled in, pour in the yeast, and let it rise. Make
your bread up over night, either light bread or rolls. Your
oven must bake even and steady or your bread will not be
SWEET POTATO PIE.
Boil 1 large sweet potato for 2 pies; mash through a wire
sieve, 3 eggs, the yolks of which must be beaten up with the
potato, sugar to taste, a little grated lemon peel, little nutmeg
and cinnamon; grate all up together; 1 teacupful of
milk, 1 tablespoonful of melted butter; when ready to make
the pies beat the white to a stiff froth and stir in. Make the
paste as directed in vol-au-vents.
HOW TO MAKE GOOD BREAD.
Sift your flour into your mixing-pan, warming it a little in
cold weather, and make a hole in the center, and into this
hole pour your sponge and stir the whole to the consistency
of cake, and then let it stand in a warm place until it rises
and becomes very light; then knead it thoroughly from all
sides, adding flour as needed, and when it will not stick to
your fingers or the side of the pan, set it aside until it rises
again; then make it into five or six loaves, put them into
your baking pans, and set them away in a warm place until
it raises nicely, and then put it into the oven and bake it. A
little experimenting will soon make you an efficient baker.
Three pints of flour, half yeast cake dissolved in warm
water, tablespoonful each of salt, lard, and white sugar, 1½
pints of potato water (warm), work hard, and let rise over
night. In the morning mould and let rise again half an hour
before baking; if too stiff add a little warm water, as it is better
if made up rather soft. It will rise sooner and keep fresh
longer. Always sift your flour before using, warming a little
in cold weather; sifting twice gets more air between the particles.
Do not have the oven too hot.
HOW TO MAKE GOOD YEAST.
Take 6 large sound potatoes, 1 gallon of water, and 2 ordinary
handfuls of hops; put the potatoes, after peeling them,
into the water, tie the hops into a bag, and boil all together
till the potatoes are soft enough to mash easily; throw the
hops away, put a cupful of flour in a large dish, take the potatoes
out of the water, mash them through a colander, and
mix them well with the flour; then pour the water used in
boiling the potatoes over them, and mix the whole thoroughly;
let the mixture stand till about milkwarm, and then add
about a cent's worth of baker's yeast or an yeast cake, or a
cupful of dry yeast, and after stirring it again set the whole,
away over night; in the morning add a half cup of sugar, a
half cup of salt, and a small tablespoonful of ginger; put the
whole in a two gallon jug, and use a cupful of this yeast at a
baking for five or six ordinary-sized loaves. When you make
your next lot of yeast use a cupful of this yeast instead of the
baker's or other yeast called for above.
Get 4 calves' feet at the butcher's, cut them in two, and
take away the fat from between the claws, wash them well in
luke-warm water; put them in a large stewpan, and cover
them with water. When the liquor boils, skim well
and let it boil gently 6 or 7 hours, so as to reduce the
quantity to 2 quarts; then strain through a sieve and skim off
all the oily substance. If not in a hurry it is better to boil
the calves' feet the day before you make the jelly, as it will
skim better when perfectly cold, and the liquor part becomes
firm. Put the liquor in a stewpan to melt, with a lump of
sugar, the peel of 2 lemons, the juice of 6, and 6 whites and
shells of eggs; beat together, with a bottle of sherry or Madeira.
Stir the whole together till on a boil, then set on side of stove,
and let simmer ¼ hour, and strain through a jelly-bag. Then
pour back in bag again and strain till it is as bright and clear
as rock-water. Put jelly in moulds to get firm and cold. If
made in warm weather ice is required.
Bone a chicken, stuff it with truffles, mushrooms, slight,
¼ pound ham, ½ pound veal, a little sweet marjoram and
thyme, and a very small onion. Take the meat and one-half of
the mushrooms and chop them up fine, and the other half cut in
slices, and also the truffles must be peeled and cut in slices.
Let the truffles be in a quarter size can. Mix all this together,
and season with pepper and salt, then stuff it in the
chicken. Put it in a bag tied up tightly, and let it boil 2 hours.
Now take the carcass and giblets and boil them to make stock
of. Make about 3 pints. Skim all the grease off top, take it
off the stove, and let it get cold. Take one package of gelatine
and put it in soup; after melting it clarify it with the
white of an egg. Season with pepper and salt and a little nutmeg.
Let it boil ten minutes, strain through a flannel bag,
and set aside to cool. Take the chicken, put a heavy press
on it, and let it get cold. Take a jelly mould and line it with
boiled egg, mushrooms, and truffles, cut into stars and flower
shapes; then a layer of jelly, then a layer of sliced chicken,
till the mould is full. Set away in ice-box to get cold. Garnish
the dish when ready to use with water-cresses or parsley.
Three pints of clams; scald them and take the hearts out; 1
pint tomatoes, boil and strain them through sieve, putting a
tablespoonful of sugar in them; tablespoonful fine chopped
onion, and a teaspoonful thyme, a small stalk of celery, chopped
fine, ¼ pound butter and 2 two tablespoonfuls of flour, mixed
in a stewpan; this must be placed together with the liquor
from the clams, thyme, celery, onions, tomatoes, and ½
pint of cream. Let all boil together; season with pepper and
salt, mace, and nutmeg to taste. Just before dishing up put
in the clams. Let it boil up once.
One peck of currants, put into a kettle, mashed; let boil up
ten minutes; strain a few at a time through a cloth till all the
juice is out; 1 pint of juice to 1 pound of sugar; put in preserving
kettle, notice the hour it comes to a boil; let it boil
20 minutes, skimming all the time; put into glasses and place
out in the hot sun, uncovered, for three days, then cover over
with pieces of paper wet with brandy. Set away in a dry
One peck Heath peaches (cling-stones) peeled over night;
sprinkle 1 pound of sugar over them; in the morning drain
off, put in ½ pint of cider vinegar, let vinegar and juice
boil together, putting in a few peaches at a time, letting them
boil just enough so that you can stick a straw through the
peaches (15 minutes), have your jars sitting in hot water on
the stove; put in your peaches as they get done; when the jars
are full pour the syrup over them, then fasten them up while
on the stove; let stay 15 minutes.
Fifty cucumbers, 50 green tomatoes, 2 dozen white onions,
cut them up in slices over night, sprinkle with salt; in the
morning place them in a colander and drain them dry; 1
pint of vinegar, ½ pound of brown sugar, 1 teaspoonful of
tamarack, 1 teaspoonful black pepper, 1 tablespoonful each of
allspice and cloves, ½ dozen leaves of mace. Put all these
in a pot and let them come to a boil; after boiling take them
out and put them in a jar covered up tightly.
Take a mango, cut it, take all the seeds out, put in salt and
water for 5 days, let them stay 1 day and night in clear water,
drain them and stuff them with the following: Chop a hard
head of cabbage, horseradish, mustard seed, garlic, a few
cloves; and stuff each one, then tie on the piece taken off to
make an opening to take the seeds out. Boil sufficient vinegar
to cover them, putting cloves and allspice in the vinegar;
pour this over them in the jars; continue boiling the vinegar,
pouring it off and on the mangoes for three days; then fasten
up for use.
SWEET POTATO PIE.
Boil 2 good-sized sweet potatoes, weighing about a pound;
strain and mash through a sieve; 1 tablespoonful of butter
must be put in them; sweeten to taste; 1 pint of boiling
milk, 5 yolks of eggs, must be well beaten into the potatoes;
stir the hot milk in on them. Grate in a little lemon peel;
nutmeg to taste; put in 1 teaspoonful essence of lemon;
beat up the whites of eggs into the potatoes, make a puff paste,
roll out and make pies without tops.
Custard pies can be made in the same way, leaving out the
In lemon pies use same quantity of ingredients as above,
using 3 lemons.
One cup of sugar, yolks of 3 eggs, 1½ cups of milk, 2
teaspoonfuls of corn starch, juice and grated peel of 1 lemon.
Beat the yolks light and add the sugar, rub the cornstarch
in with milk, and add that, and then the lemon, and beat
well together. Line some pans with a rich paste, and then
fill with the custard, and bake. When done take the whites
of 3 eggs and beat them with a tablespoonful of sugar to a stiff
froth, which spread over the top, and brown in the oven.
SWEET POTATO PUDDING.
Half pound of butter, ½ pound of sugar, 5 eggs, 2 tablespoonfuls
of brandy, same of rose-water; add 1 pound of sweet
potatoes, boiled and mashed fine, with a pinch of salt and a
little milk to make it moist. Beat the butter and eggs and
sugar till light, to which add the potatoes, a small quantity at
a time; whisk the eggs till thick, and stir in gradually; then
add the brandy and rose-water. Mix all well together, and
set aside in a cool place for awhile. This is enough for 3 or
4 puddings, soup-plate size. Line your plates with a nice
paste, fill and bake in a quick oven. Nutmeg or cinnamon
can be substituted for the rose-water if desired.
Half pound of sugar, ½ pound of butter, ½ pound of grated
cocoanut, the whites of 6 eggs, 1 tablespoonful of rose-water,
2 tablespoonfuls of brandy; beat the sugar and butter
to a cream, whisk the whites of the eggs till they are
stiff, which beat into the butter and sugar; stir the whole
together and add gradually the nut, brandy, and rose-water;
do not beat it. This will make two full-sized puddings. Line
your plates with rich paste; fill and bake in a quick oven.
Mix 2 cups of flour with 2/3 of a cup of butter, and 2 cups
of sugar. Dissolve 3 teaspoonfuls of good baking powder in
1 cup of milk and 1 teaspoonful of essence of lemon and half
a nutmeg. Take 4 eggs—keep the whites of 2 for frosting—and
beat the others thoroughly; then mix all together, and
bake in a quick oven. When done frost the top with the
reserved whites, well beaten, with a small quantity of powdered
Take 1 pound of best quality of flour, sifted, 1 pound of
good, firm, sweet butter or lard, or equal parts of each;
divide the shortening into quarters; take one quarter and chop
it fine, and mix it with the flour with a knife, as the warmth
from the hands will make the butter soft; then with a small
quantity of cold water make into a stiff dough; flour the
board, turn out the paste, dredge with flour, and roll thin;
then cut another quarter of the shortening into thin slices,
and lay on the paste, dredge with flour, fold over the sides,
forming a square; then roll again and add another quarter of
the shortening, and so continue till all the shortening is rolled
in. Handle as little as possible. When done, roll about half
inch thick, cut into quarters, place on a plate, and set aside in
a cool place for 2 hours. Take only as much as you want for
one crust, dredge the board, and roll out, making it thinner
at the middle than on the edges, which should be one quarter
of an inch thick; grease the pans, lay on the paste, pressing
it lightly into form, and trim the edge with a knife; put in the
filling, cover with another paste as before, trim and ornament
the edges, if desired, and bake in a quick oven.
FILLET OF CHICKENS.
Take the breasts of 4 chickens (tender). This is sufficient
for twelve persons. Take 4 fillets out of each chicken; then
cut them into a shape something like the breastbone of a
chicken; take the skin off, flatten them with a mallet; butter
a skillet; lay them close together in it; then pour ½ pint of
milk and ½ pint of stock over them; put a weight over
them and let them simmer till tender; after they are done,
slice some mushrooms and truffles and put one of each, forming
a row, on each breast; round them on a platter, then take
the essence and put ½ pint of cream in it, making a rich
sauce; ¾ of a pint of spinach; take all the stems off and
parboil the leaves; take them out of the hot water and put
them into cold water; then squeeze them dry out of this and
chop very fine; 1 tablespoonful each of flour and butter and
mix them up into the chopped spinach; 1 teacup of stock is
poured over this and thoroughly mixed in it; pepper, salt,
grated nutmeg; then put it on the fire, stewing slowly for
20 minutes; boil hard three eggs; cut in slices; put spinach
in the center of the dish, chicken around it; pour sauce all
round; put sliced egg around the spinach; serve hot.
Steam and boil some mealy potatoes; then mash them with
some butter or cream; season to taste and place a layer at the
bottom of a pie dish; upon this put a layer of fine-chopped
cold meat or any kind of fish well seasoned; then another
layer of potatoes and more chopped meat, alternately, till the
dish is filled; smooth down the top; strew breadcrumbs upon
it and bake till well browned. This will make a nice little
dish. Chopped pickles may be added. Should you use fish
instead of meat, first beat it up in raw egg. It will taste better.
Dressed spinach, tomatoes, asparagus tops may be used
in place of meat, but there should be more potatoes than
anything else in the pie.
Four large potatoes boiled and mashed with butter and
cream; ½ pound of butcher's meat; ¼ pound of ham or
bacon cut small or chopped; hard boiled eggs; season it
and cover with a light crust; bake ¾ of an hour. Uncooked
potatoes may be used in slices; put first a layer of them, then
a layer of meat or fish; add butter, and season with onion, catsup
or pickles; pour over two beaten eggs; lay on upper crust;
bake 1 hour.
Peel and steam 4 good-sized potatoes; mash them and
pour in a mortar; moisten with a little raw egg; then add
loaf sugar to make them sweet; beat the whites of 4 eggs to a
snow and mix with the potatoes; add a tablespoonful of
orange flower water; place on paper so as to form either round
or oblong biscuits; bake slowly till of a fine color; remove
paper when done.
BAKED APPLE PUDDING.
Put in a well-buttered pan a layer of breadcrumbs, then a
layer of apples cut small; a sprinkling of grocer's currants,
some brown sugar; repeat this process till pan is full; then
pour over melted butter; finish by putting breadcrumbs on top.
Bake 1 hour.
Peel apples; take out cores; cut them in thin slices and
dip in brandy, and dust over finely-grated lemon peel; put
in frying-pan of boiling lard; shake a few minutes over a
lively fire, and take them up; beat some eggs; sweeten to
taste; stir in the fruit and fry. When done, double up the
omelette, dust it with sifted sugar, and, if possible, glaze it.
SWISS APPLE PIE.
Peel, core, and quarter some apples. Boil the peel and the
cores with a few cloves in ½ pint of water, and sugar enough
to sweeten it. Lay the apples in a pie-dish, mixing with
them ¼ pound grocer's currants which have been washed and
dried in a cloth. Add to the liquor a glass of red wine and
the grated rinds and juice of two lemons. Put this over the
apples; slice in 2 ounces of butter; line the edges and top
with light tart paste; bake 1 hour. When done, sift powdered
loaf sugar on crust.
PUDDING A LA MODE.
Take ½ dozen good-sized apples; peel, core, and cut into
quarters; boil in very little water till soft; mash them to a
pulp, with grated rind and juice of a lemon; beat up the
yolks of 4 and the whites of 2 eggs; add 2 sponge-cakes
soaked in raisin-wine, 6 ounces of butter just melted over the
fire; mix the whole together. Line the pudding-dish with a
light butter-paste. Bake 1 hour, and turn out to serve.
Take 1 pound pulped apples, 1 pound flour, ½ pound
sugar, ½ pound melted butter, powdered cinnamon, 6 eggs
well beaten and strained, 2 ounces candied citron-chips, and
4 spoonfuls ale-yeast. Knead it well, let rise, put in mould,
and bake in quick oven. After cake has risen, add currants
PUDDING A LA MARINIERE.
Half pound each of flour and beef-suet, ¼ pound currants,
and 4 eggs. Mix it into a paste with a little water, and roll
it out flat; then empty a small preserving-pot of apple-jam in
the middle; fasten up to make a round pudding; tie in cloth;
boil 1 hour.
Line a small dish with a thin, yet rich, paste, and fill with
small collops of boned fish, with bruised bay-leaf, chopped
parsley, onion, pepper, fish-sauce. Put on top crust, tie in
cloth, and boil according to size of pudding.
Take a good half pound of the pulp of tart apples, which
have either been baked or scalded; add 2 ounces of bread
crumbs, some powdered sage, onion, and season it with cayenne
pepper. This is a fine stuffing for roast geese, ducks,
Pare and core 2 dozen full-grown apples; put in a saucepan
with water enough to cover them; boil to a pulp, mash
with a spoon till smooth, and to every pint of fruit put half
pound of white sugar; boil again 1 hour; skim, if necessary.
When cold put in preserving jars.
BAKED APPLE DUMPLINGS.
Make a rich paste with butter and flour, peel some apples,
stick 3 or 4 cloves in each, and cover the fruit entirely with
paste. If the oven is too hot they will burn outside. When
done sift fine white sugar over and serve hot.
Boil 1 pound of potatoes, mash while hot, stir in 3 ounces
fresh butter, 2 ounces of pounded loaf sugar, rind and juice
of half a lemon, and a little cream; butter a dish, lay all into
it, and bake 30 minutes in a moderately hot oven; the yolks
of 4 raw eggs may be added, and brandy or Madeira used instead
of lemon juice—or 1 pound of currants can be added.
This pudding can be boiled or baked; if boiled serve with
wine sauce, if baked use thin puff paste to line and cover dish.
PUDDING A LA FECULE DES POMMES DE TERRE.
Bruise a couple of bay leaves and boil them in 1 pint of
water or milk; mix two dessertspoonfuls of potato flour and
powdered loaf sugar; when smooth pour over them the hot
liquid, stirring all the time. Put in a buttered dish, bake
quarter of an hour in a hot oven; when done pour over a half
pint of cream. If to be eaten cold pour on fresh cream before
sending up; strew crushed loaf sugar on top.
POTATOES IN MEAT PUDDINGS AND PIES.
It has been found that there is a general improvement in
meat puddings and pies when potatoes are used with them.
They seem to take away much of the overrichness and renders
them much more palatable.
Wash and peel five large-sized potatoes, scoop them out
hollow from one end to the other, and fill this opening with
sausage or forcemeat, then dip the potatoes in melted butter
and put them on a baking-dish. Let them bake in a moderately
hot oven about 30 or 40 minutes; serve just as soon as
done. You can use sauce with them if you choose.
Curry the potatoes by slicing them, raw or cold boiled, frying
them in butter; mixing curry powder in gravy, stewing
them a little. Little pieces of ham should be stuck over the
surface of the potatoes when put on a dish. Lemon juice or
pickles can be added.
SWEET POTATOES BAKED OR ROASTED.
Peel and put on a roaster beneath the meat or in a dripping-pan,
besides turning them now and then so as to brown evenly.
Place them in the oven when the meat is nearly done, so that
both may be served and ready at the same time.
One pint cream, boiled; mix 2 tablespoonfuls of potato
flour with the yolks of 4 eggs, add 1 ounce butter, 2 ounces
powdered loaf sugar, lemon peel; pour cream over all. Put
in a stewpan on the fire; keep stirring and take off just as it
comes to a boil. Let it get cold, then mix in it 6 yolks of
eggs; beat 6 whites to a snow, stir them in lightly, place on
dish and put in oven till properly risen. Serve in same dish;
can be flavored with chocolate.
POTATOES AND KIDNEY.
Take a sheep's kidney, or piece of calf's liver of same size,
chop and season with salt, spices, and a few herbs, chopped;
add 2 ounces fresh butter in small pieces, chop 4 good-sized
potatoes (raw), washed and peeled, and mix with the meat.
Put all on baking-dish, sift crumbs over it, bake ¾ hour in
slow oven. Serve on same dish. A little onion may be added.
Butter the pans, strew breadcrumbs over the insides and
fill with nicely mashed potatoes flavored with mushroom catsup,
grated lemon peel, savory herbs, chopped; add olive oil
or fresh butter, sift over more breadcrumbs; place in oven
till brown, take out of pans and serve. Very thin puff paste
may line the pans instead of the breadcrumbs.
WHOLE BONED HAM.
Take a ham, split it down on the inside, not through the
skin, as that must not be broken; but cut it down on the side
that goes next to the dish. Take out all the bone. One can
mushrooms, half-sized can truffles, 1 small clove of garlic, 2
stalks celery, teaspoonful of thyme; chop this all up, not very
fine, and put this stuffing where the bone has been taken out;
sew the ham up and put it in a close bag so it will keep its
shape. Put in the pot 1 dozen cloves and let ham boil slowly
3 hours; when done put in a close pan to press till very cold.
Take skin off; 1½ pints of ham water, 1½ pints of any soup
stock, 1 box gelatine dissolved in a cup of cold water; put all
these together, add pepper and salt, beat up whites and shells
of 2 eggs and put in the stock and ham water to clear it. Put
all on the fire and stir till it boils; do not allow any fat to come
on it; skim it well; strain the jelly through a flannel bag after
boiling 10 minutes. If you have no ham mould take some
jelly, cut in diamond shape, and put around the dish, and the
rest cut fine and put all over the ham. Garnish your dish
with carrots, beets cut into flower forms, parsley, a little here
and there on either side of the ham.
WHOLE CHICKEN IN GLACEE.
Take out all the bones in a medium-sized chicken; ¼ pound
ham, ½ pound veal, ½ can mushrooms, ¼ can truffles, small
piece of onion, a little thyme and parsley. Chop the meat,
parsley, thyme, celery, very fine together. Cut the mushrooms
in slices; skin the truffles and cut them and put these into
the chopped meat; pepper and salt to taste. Where the
bones have been taken out stuff tightly with this stuffing;
pepper and salt to taste. Tie it in a bag tightly. When
done press it over night under a heavy press. Next morning
take it out; cut off each end and put it into either a melon mould
or charlotte mould. Now take 3 pints of the chicken water,
skim off all the grease, put salt and pepper and nutmeg in it.
Melt 1 box of gelatine in cold water; take 2 whites of eggs
with their shells and put all in chicken water. Put on fire;
stir it; let it boil 10 minutes. Strain through a flannel bag.
Let it get nearly cold—enough to be dipped up with a spoon.
Boil hard 2 eggs; cut the eggs in 6 slices; 1 sprig of parsley
in center of egg and put at 4 sides of the chicken with parsley
turned down. Pour the jelly all over it; put in ice-box to
get cold. Turn it out of mould and garnish dish with water-cresses
or celery, frizzed. Duck in glacee can be put up in
the same way.
Take 1½ dozen crabs; boil them done; pick them carefully
out of shell; take ½ dozen crackers; 1 pint of milk is
poured over the crackers, mashed fine. Strain the crackers
through a fine sieve. Beat up 3 eggs light, and put into the
strained crackers salt and cayenne pepper (strong); nutmeg
to taste. Now put the crab meat in this. Wash the crab
shells clean and wipe perfectly dry. One and one-half dozen
will make 1 dozen crabs. Brown to a handsome shade 2
crackers. Mash them fine and put them through a sieve.
Put a tablespoonful of wine in the crab meat. Fill the shells;
over each crab sift some of this brown cracker dust. Ten
minutes before the time for serving put in a quick oven. Lay
a napkin on your dish; put them on the napkin and lay parsley
round them. Serve perfectly hot.
OX TONGUE GLACEE.
Put the tongue to soak over night. Steady boil for 2½
hours. Take out of pot and take root off of it before it gets
cold. Then let it get cool. Skin it and cut it in slices.
Make the jelly as directed to make chicken jelly. Let it get
cool enough to work. Take 2 jelly moulds; put a layer of
jelly just stiff enough on the bottom of moulds; then a layer
of tongue; then a layer of jelly and continue till moulds are
full. This quantity will fill the two moulds. Put on ice and
let it get cold. This is served with salad with Mayonnaise
Take 50 large oysters, ½ pint of the liquor, ½ pint of
vinegar, 1 tablespoonful of allspice and cloves mixed, ½
dozen leaves of mace, salt to taste, cayenne pepper. Put the
liquor and vinegar on the fire. As soon as this boils drop a few
oysters in at a time and let them stay just long enough to curl,
not over two minutes. Put the oysters, as soon as taken out,
in a jar. When all have been taken out, pour the liquor on
them and cover up tightly.
RED CABBAGE PICKLE.
Cut the cabbage up in slices, sprinkle salt over it, for 3 days
set it in the sun or warm place; ½ pint of vinegar and ½
gallon of water put on to boil together; pour this on the cabbage
and let it soak for 1 day. When it feels crisp and the
salt is out, take 2 tablespoonfuls each of mustard and celery
seed, horseradish grated, 1 tablespoonful of brown sugar, pepper
and salt to taste, 1 quart of vinegar, teaspoonful tamarack,
3 small white onions cut up fine. Mix all together and put
in a pot and then pour the boiling vinegar, with sugar and
tamarack, over the cabbage. Then fasten up in jars tightly,
and in a few weeks this will be ready for use.
Take soft peaches. One-half pound of peaches to ½ pound
of sugar. Peel the peaches over night and sprinkle the sugar
over them. The peaches must not be cling-stone. Next
morning pour all the juice off and put the juice in a kettle and
let it get hot, then put in the peaches, nutmeg, cloves, allspice
to taste. When it boils, stir and mash them up well. Let
boil slowly for 1½ hours. When thick enough, put into pots,
without covering them, till next day. Put a little brandy over
them and seal up tightly.
One peck quinces; peel, core, and weigh them. It will require
just so many pounds of sugar. Put on the peelings of
the quinces and let them boil perfectly done. Then put the
preserves in and the rind of 4 lemons. Let all boil ¼ hour,
till soft enough to allow a straw to pass partly through them.
One-half pint of water (quite clean and clear) to 1 pound of
sugar; make a syrup and let it commence to boil; skim it
and then put in the fruit. Let the fruit boil ½ hour exactly;
then take out the fruit and lay on a dish. Let your syrup boil
steadily ¾ hour longer. Put your jars in hot water on the
stove. Put the fruit in them clear of syrup. Then pour in
the syrup and stop the jars up tightly while standing in the
boiling water. Let them stand in ¼ hour.
BEEF A LA MODE.
Take 10 pounds of beef, tie it up perfectly round with strings
and skewers; take a tablespoonful of butter and put it in a
pot large enough to hold the beef, put the meat in it and let
it come to a light brown; 1 bunch of carrots, ½ bunch of
thyme; cut the carrots up into large quarters; 3 turnips cut
into 4 quarters, 3 onions peeled and stuck full of cloves, ½
bunch each of parsley and celery tops; cover the meat in the
pot with water, and put in all the vegetables; let them boil slowly
1 hour with salt and pepper; make the liquor as thick as gravy,
then let it boil 1½ hours longer; put in two medium-sized
pickles sliced in four quarters; before dishing up put in wine-glass
of wine; when ready to go to the table put the vegetables
all around the dish, and send the sauce up in a sauce-bowl;
if the meat should be tough let it boil 1 hour longer.
Take a fresh ham, score the skin nicely; take the inside of
a loaf of bread, ½ can of mushrooms, 1 onion, ½ bunch of
parsley, not quite ½ bunch of thyme, nearly ½ bunch of sage;
cut the parsley and onion very fine, also the mushrooms; rub
the thyme and sage together very fine; 1 tablespoonful of butter
must be put in the breadcrumbs, and all the above must
be mixed up well with it; make 5 or 6 pockets in the ham,
stuff this dressing tightly in them, tie a string around them to
keep the dressing in, put pepper and salt on it and dust over
a little flour. Put the ham in a dressing-pan in an oven, baking
slowly for 4 hours. Be sure to baste and dust it well with
flour until done. When done take all fat off of gravy, which
if not thick enough must be thickened. Boil rice enough to
garnish the dish with, boiling in half milk and half water;
when done let it get cool, beat 2 eggs, pepper and salt, a little
of the mushroom water, 1 tablespoonful of sugar; put these
in rice, roll out in croquettes, put them first in beaten egg and
then in breadcrumbs; fry a light brown. Make apple sauce
and serve with it.
YOUNG BROILED CHICKENS.
Take spring chickens, dress them well, split them down the
back, broil without burning, baste with butter and cream, replace
on gridiron and let broil a little more, and the essence
left from basting will be the gravy to put over them. Season
with salt and pepper. When done, cut in 4 parts; place in
a dish and garnish with parsley. Serve with salad with Mayonnaise
Take quails and serve as the spring chicken, only use currant
jelly with the cream and butter. Serve as above.
Clean a rabbit, cut in 4 quarters, pepper, salt and flour it,
fry a delicate brown, dust flour in frying-pan; cut in it, very
fine, 1 small onion, and parsley, ½ pint each of milk and
and cream, and pour in frying-pan; then put rabbit in to stay
¼ hour. Boil rice dry and put it round the dish with rabbit
and gravy in the center.
Take a smoked ham, make pockets in it; take ¼ peck cabbage
sprouts, 1 bunch celery, chop them up fine. Skin the
ham and stuff the pockets with the above, then put the skin
on again. The pockets should not be cut till the skin is taken
off, because that must be kept whole. Tie up in a bag which
fits the ham, let 2½ hours be the time for boiling it; when
done, take out of bag, take off the skin, stick in top of the
ham 2 dozen cloves. Baste with a little melted sugar and
sift some fine breadcrumbs over it; put in oven to get a light
brown. Serve it with cabbage sprouts or cauliflower.
Give the cutlets the shape of a ham; broil them on a gridiron.
Take 1 tumbler currant jelly, 1 tablespoonful butter, 1
wineglass of wine, salt and pepper to taste and make a hot
sauce. Heat the dish to put the cutlets on, and pour the sauce
over them. Serve hot. Serve Saratoga potatoes with it,
placing them in center of dish.
Mix 4 cups flour, 2 of sugar, 1 of butter, 2 teaspoonfuls
cream tartar, all together; dissolve 1 teaspoonful of carbonate
of soda in a cup of milk and mix this with the first. Add 1
pint of nut meats.
One quart milk with ½ teaspoonful salt; set this on the fire
to boil; mix 3 tablespoonfuls of corn-starch with a little cold
milk and stir in just before the milk boils. Boil 5 minutes.
To 6 tablespoonfuls, sugar beat the yolks of 3 eggs and add
any flavoring extract; pour the corn-starch, while hot, into
this, then whip the whites of 3 eggs and drop it on top of
pudding in form of kisses, and brown in the oven.
CHRISTMAS PLUM PUDDING.
Chop fine ½ pound beef suet. Stone and chop 1 pound
raisins; wash and pick 1 pound currants. Soak the crumbs
of a small loaf of bread in 1 pint of milk; when it has
taken up all the milk, add to it the raisins, currants, and suet,
2 eggs well beaten, a tablespoonful of sugar, a wineglassful of
brandy, the grating of 1 nutmeg, and other spices if desired.
Boil 4 hours. For a sauce, beat ¼ pound butter to a cream
with ½ pound powdered sugar and flavor with brandy.
Make the same as lemon pudding, using orange instead of
Boil a 6 or 7 pound salmon done; put it into an earthen
jar, after taking all the bones out without breaking it; put
pepper and salt on it; 1 pint of vinegar, 1 teaspoonful allspice,
2 dozen grains of cloves, ½ dozen grains of black pepper,
little red pepper; put all these in the vinegar and let come
to a boil. Put in also 3 leaves of mace. Pour it all over the
salmon and cover over tight. If made in the morning it will
be fit to eat in the evening. Sturgeon can be made in the
Take 9 pounds of Heath peaches, 7 pounds of loaf sugar, 1
quart of white brandy. Have a strong lye, hot, but not boiling,
over the fire. Throw half a dozen peaches into it at a time;
let them remain 4 minutes; take them out again and put them
into cold water. Continue this till all are done. Then, with
a coarse towel, rub them till perfectly smooth, and put them
into another vessel of cold water. Make a syrup of the sugar
with 2 pints of water and ½ the white of an egg. Skim the
syrup perfectly clear. Take the peaches out of the water,
wipe them dry, put them in the syrup, and boil them till a
straw will pass through them, then take them out to cool.
Boil the syrup ¼ hour; then put in the brandy while hot and
mix thoroughly. Having placed your peaches in glass jars,
pour the syrup over them while hot, and when cold paste paper
over them to protect them. Will be fit for use in 3 months.
Cut 10 hard-boiled eggs in half lengthwise, take out the
yolks, pound them in a mortar, add breadcrumbs soaked in
milk and ¼ pound fresh butter. Pound all together; add a
little chopped onion, parsley, bruised pepper, and grated nutmeg;
mix it with the yolks of two raw eggs; fill the halved
whites with this forcemeat; lay the remainder at the bottom
of dish and place the stuffed eggs around it. Put in an oven
and brown nicely.
Beat the yolks of 10 eggs and half their bulk of rich gravy.
When frothed, turn out on a plate and place them over a
saucepan of boiling water till the eggs are well set and form
a cream. Cut this in neat strips, place them in a tureen of
savory consomme, and serve immediately.
Boil them from the shell; take the beard out and put them
in the stewpan with some of the liquor in which they were
boiled, strain it on them; add some cream or milk, a bit of
butter, pepper, and salt; dredge over flour; stir with spoon;
let simmer for 10 minutes. Serve hot, with toast.
Take 50 large oysters; rinse clean and let drain; put in
stewpan with ¼ pound of butter, salt, red and black pepper
to season. Put pan over fire, stirring while cooking. When
oysters begin to shrink, take off of fire and serve at once in
a covered dish well heated.
Take 50 large sand clams from their shells; put them in
their own liquor and water in equal parts nearly to cover
them; put them in a stewpan over a gentle fire for ½ hour;
take off all scum; add I teacup butter, in which is worked 1
tablespoonful of flour, and pepper to taste. Cover stewpan
and let simmer 15 minutes longer. Pour over toast. Milk
can be used for water. Will taste better.
Take out the largest; lay them on a napkin to dry; then
dip each in flour or cracker dust, or first in beaten egg; have
a gridiron of coarse wire put over a bright fire; lay oysters on
it; when one side is done turn over the other; put butter on
a hot plate; sprinkle a little pepper over, and lay oysters on;
serve with crackers.
Butter a basin and line it with grated breadcrumbs or
soaked crackers; sprinkle pepper and bits of butter and finely-chopped
parsley; put in a double layer of clams; season with
pepper and bits of butter; another layer of soaked crackers;
turn a plate over the basin and bake in a hot oven for ¾ of an
hour; use ½ pound of soda biscuit, and ¼ of a pound of
butter for 50 clams.
Split fish in two; lay on gridiron over hot fire; broil gently;
put the inside to the fire first; have a dish ready with ¼ of a
pound of sweet butter in it; also, 1 teaspoonful each of salt
and pepper worked in it; when the fish is done on both sides
lay on a dish; turn it often in the butter; cover over, and
set dish where it will be hot till wanted.
Boil soaked cod; chop it fine; put to it an equal quantity
of potatoes boiled and mashed; moisten with beaten eggs or
milk; a bit of butter and a little pepper; lay out in form of
small round cakes; flour outside and fry in hot lard till brown;
let lard be boiling hot when cakes are put in; brown both
Butter a two-quart tin basin; cover with soaked crackers,
bits of butter; put in a double layer of oysters; sprinkle fine
pepper over, finely chopped parsley; then put a layer of soaked
crackers and bits of butter, as before; then another layer of
oysters and seasoning, and lastly soaked crackers and butter
and 1 pint of oyster liquor and milk or water.
Clean the shad; cut off the head; split it half way down
the back; scrape inside clean. To make stuffing, cut 2 slices
of baker's bread; spread each with butter and sprinkle on
pepper and salt, pounded sage; moisten it with hot water;
fill the inside of the fish with this; tie a cord around it to keep
stuffing in; dredge outside with flour; stick bits of butter all
over outside; mix one teaspoonful each of salt and pepper
over surface; then lay fish on muffin ring in dripping pan;
put in 1 pint of water to taste with; if this is used up while
baking, add more hot water; bake 1 hour in quick oven;
baste often. When the fish is done there should be ½ pint
of gravy in pan; if not, add more hot water; dredge in a
full teaspoonful of flour with a bit of butter, a lemon sliced
thin; stir this smooth, then pour in gravy-boat; lay slices of
lemon over fish and serve with mashed potatoes.
Pick out the meat, boil down the shell, use the liquor for
making the sauce with minced lobster, and buttered rolled
flour. The berries may be used uncrushed.
Open the oysters, strain the liquor, put it in saucepan with
butter rolled in flour; when melted add the oysters and a
little cream. As soon as it boils add lemon juice; beaten
mace and white pepper may be used.
SOFT CLAMS FRIED.
Take them from the shell, wash them in plenty of water,
lay on a napkin to dry. Roll in flour very thickly; have a
frying-pan one-third full of hot lard, a tablespoonful of salt to
1 pound of lard; lay the clams in with a fork one at a time;
lay close together, and fry gently till brown on one side, then
turn them over and let the other side brown. Place in hot
dish ready for table.
CRABS DRESSED COLD.
Pick out all the flesh, mix it with oil, vinegar, cayenne pepper,
and some yolks of hard boiled eggs; put all this in the
shell, then on a dish with fresh herbs and lettuce around it—fresh
water-cresses will do to decorate with.
Pick out all the flesh from the lobster, taking care of the
coral, if any; cut up the meat, not very small, put it in a
salad dish, add anchovy, a few olives, chopped pickles, quartered
hard boiled eggs, lettuce torn but not cut up; just before
serving pour over the dressing; stew coral on top; sliced
cucumber and an onion might be added.
The dressing is prepared in this way: Beat well the yolks
of two fresh eggs and stir in one half teaspoonful of salt, 4
teaspoonfuls of mixed mustard, a pinch of cayenne pepper;
add olive oil a little at a time, stirring all the while with a
silver fork till it becomes stiff and flaky—it requires a half
pint of oil—add 2 tablespoonfuls of vinegar; don't pour in
more than a teaspoonful of oil at once. This quantity of
dressing will do for 5 or 6 pounds of lobster.
FISH IN JELLY.
Make jelly by boiling down fish of any kind or calves' feet;
clear it with white of egg, and pour a little milk in a mould.
When jelly is set, put the prepared fish on it, and pour in
more jelly till the mould is filled. When congealed, put a hot
cloth round it for a little while, and turn it out on a dish.
Serve for supper or luncheon.
Any kind of fish will do. Soak it for half an hour in vinegar,
catsup, or any stock sauce. Drain and boil them, and
serve with horseradish or mustard-sauce. You may roll your
fish in curry powder if you wish.
FISH IN BATTER.
Rub some slices of fish in spices or shred herbs; then dip
in batter, and fry brown.
Butter both sides of slices of bread. Upon half of their
number lay thin fillets of anchovy, sardine, smoked salmon,
or any other fish; sprinkle seasoning on top, and put the
other slices on them. Lay the sandwiches on a dish, and
place in oven till brown. The soft roe of shad or herring
spread between bread and butter is good.
Use light paste. Have the large oysters. Make them hot
by putting them in cream or a little butter, mixed with oyster
liquor and delicate seasoning. Thicken with yolk of egg,
and put in crust already baked in patty-pans. Take flesh
from the tail part of cray-fish or lobsters; cut in slices. For
salmon patties scrape the flesh with a knife, season with cayenne
pepper; mix with a little butter or cream and yolk of
egg, and shake it gently over the fire till done. Eels must
be stewed in gravy, and the meat pounded in a mortar together
with a little parsley and butter, and seasoning; warm
it up with a glass of wine, and place in patty-crusts.
Beard the oysters and scallops; halve or quarter them;
pack them in scallop-shells or small tins. Lay pieces of butter
on them, and bake till brown on top. Serve them in the
shells. Thin slices of salmon, pike, or turbot serve in same
way. Squeeze lemon-juice over, to serve.
Place the fish in salted water, cold, if the fish is large, and
hot if small sized. In the latter case, 2 or 3 minutes in
boiling water will be enough; and a sheep's-head of 4 or 5
pounds will not require more than 10 minutes from the time
the water boils. Use a strainer to place fish in saucepan.
Salmon and all dark-fleshed fish require more boiling than
white-fleshed kinds. Vinegar must be rubbed on the outside
of fish before it is boiled; this keeps the skin from cracking.
Serve boiled fish upon a napkin.
If your are to salt your fish never wash or wet it, but split
open the larger fish, and remove the heads and intestines of
the others, after scraping them; then pack them in a pickle-tub
with finely powdered salt between each layer. The fish
must be well covered on the top with salt.
A curry of lobster, shrimps, prawns, or crayfish is easily
prepared. Take enough of the meat of either and rub it in
curry powder. Have boiling gravy ready in a saucepan to
make sauce for fish; when it boils take it off the fire, and add
bits of butter and beaten yolks of egg to thicken with.
Beat and strain your eggs, season them, and add 1 tablespoonful
of water, milk, or stock to every 6 eggs. Let some
butter or oil get hot in a frying-pan, and pour in the eggs.
When omelette is set and of a pale brown color on the underside,
take it up, fold it together lightly, and serve hot. Do
not turn omelettes in the pan.
Bone the preserved fish, cut in dice pieces, toss it in olive
oil; prepare the eggs in the usual way, season them and pour
them up on the fish in the pan; or, fry the eggs separately
and place the fish on the omelette when it is ready.
Mince some cold boiled bacon, and mix it with eggs which
are spiced and well beaten, or take raw bacon, chop it, put in
frying-pan till browned, then pour beaten eggs on it, or else
place some bacon on eggs just poured in frying-pan. When
set, fold the omelette and serve with tomato sauce in the dish.
APPLES AND RICE.
Boil ½ pound rice in 1 quart of new milk. At the same
time put some preserved apples in the oven to get hot. When
the rice is done arrange it around a dish; put the preserve in
the center; dust some sugar over it, and garnish the rice
with slices of candied lemon peel. Before serving lay some
pieces of fresh butter upon it. Must be eaten warm.
CHARLOTTE DES POMMES.
Peel and slice some apples; take a loaf of fine white bread;
free it of crust and cut it in thin slices well buttered. Fit
them in a mould well buttered, and put in a layer of apples
sprinkled with grated lemon; peel and sweeten them with
brown sugar. Next place a slice of bread and butter till
mould is full; squeeze in the juice of two lemons, and bake it
for 1 hour. Turn it out and serve as you would cake.
RED APPLES IN JELLY.
Nice formed apples in a stewpan with water to cover them.
Add a spoonful of powdered cochineal, and simmer gently.
When done put in dessert dish; add white sugar and juice of
2 lemons for a syrup. When boiled to a jelly put it in the
apples. Decorate dish with lemon-peel cut in slices.
Boil in 1 quart of new milk 1 pound scraped French chocolate
and 6 ounces of white sugar. Beat the yolks of 6 eggs
and the whites of 2. When the chocolate has come to a boil,
take off of fire; add the eggs, stirring well. At the bottom
of a deep dish place a good layer of pulped apple, sweetened
to taste; season with cinnamon. Pour chocolate over it and
place the dish on a saucepan of boiling water. When the
cream is set firmly it is done. Sift powdered sugar over it,
and glaze with a red hot shovel.
Peel and core fine flavored apples; cut in large pieces and
boil in very little water. When done put through a hair
sieve; press them so as to get all the juice. For every quart
of jelly take 1 pound of white sugar; boil it in the water
which was used for the fruit, and skin it. Add the juice of
the apples with the juice of four oranges squeezed into each
quart. Boil ½ hour and keep it ready for use.
OYSTERS A LA POULETTE.
Put 25 oysters or one quart on the fire in their own liquor.
The moment it begins to boil turn it into a hot dish through
a colander. Leave the oysters in the colander. Put into the
saucepan 2 ounces of butter, and when it bubbles sprinkle 1
ounce of sifted flour; let it cook a minute without taking
color; stir it well with a wire egg-whisk; then add, mixing
in well, a cupful of the oyster liquor; take it from the fire;
mix in the yolks of 2 eggs, a little salt, and a very little red
pepper, 1 teaspoonful of lemon juice, 1 grating of nutmeg.
Beat it well, and then return it to the fire to set the eggs,
without allowing it to boil; then put the oysters in.
Four dozen large oysters, 1 can of truffles, 6 ounces of
chicken, 3 ounces of fat salt pork, 5 eggs, flour, toast, red
pepper. Mince and then pound to a paste the chicken and
salt pork, add red pepper, a pinch of salt, and the truffles cut
fine and mixed in; lay the oysters out on the napkin, insert a
penknife at the edge and split each oyster up and down inside
without making the opening too large, then push in the
forcemeat. As the oysters are stuffed lay them in flour and
then dip in beaten egg and drop a few at a time in hot
lard, and fry three or four minutes. The lard should be deep
enough to immerse them. When they are golden brown take
them up, drain on paper and put on toast.
PHILADELPHIA STYLE OF COOKING CANVASBACK
Draw the duck and sew up the incision tightly and closely,
leaving one opening; through this fill the interior with red
currant jelly and good port wine. Sew up and close the
opening and roast the duck 20 minutes in a hot oven; by this
process the jelly, the wine, and the natural juices off the duck
combine and permeate the flesh, giving a most delicious result.
BROILED STUFFED OYSTERS.
Grate the yolks of hard-boiled eggs, 4 or 5 to every dozen
of the largest oysters; mince half as much salt pork and mix
in black pepper, chopped parsley, add a raw egg, the yolk to
make a paste; split the inside by moving a penknife up and
down without making a very large opening at the edge; add
the stuffing, dip them in fine breadcrumbs, then into melted
butter on a plate, then into breadcrumbs again, and broil
them over a clear fire.
Take all the meat off the breasts of any cold birds left
from preceding day. Pound it in a mortar, beating to pieces
the legs and bones, and boil them in some broth for an hour.
Boil 6 turnips, mash them and strain through cloth with the
pounded meat. Strain the broth and put a little of it at a
time into the sieve to help you strain all of it through. Put
soup kettle near the fire, but do not let it boil. When ready
to dish your dinner, have 6 yolks of eggs mixed with ½ pint
of cream; strain through a sieve; put soup on fire, and when
coming to a boil put in eggs and stir well with wooden spoon.
Do not let it boil, lest it curdle.
Soak them in cold water, wash them well, and put them in
plenty of boiling water, with a handful of salt, and let them
boil gently till they are tender, which will take 1½ to 2 hours.
To know when they are done, draw out a leaf. Trim them
and drain them on a sieve. Send up melted butter with them,
which some put into small cups so that each guest may have
Large oysters will do for stewing. Stew a couple of dozen
in their own liquor. When coming to a boil, skim well, take
them up, beard them, strain the liquor through a sieve, and
lay the oysters on a dish. Put an ounce of butter in a stewpan;
when melted, put to it as much flour as will dry it up,
the liquor of the oysters, 3 tablespoonfuls of milk or cream,
a little white pepper, salt, a little catsup, chopped parsley,
grated lemon peel and juice. Let it boil up for a couple of
minutes till it is smooth, then take it off the fire, put in the
oysters, and let them get warm. Line the sides and bottom
of a hash-dish with bread sippets and pour your oysters and
sauce into it.
Take a fine, fat rabbit, clean it well, salt and pepper it, put
it in hot lard to fry to a pretty delicate brown; when done
take out, pour out a portion of the grease, and cut up three
onions, thicken with three tablespoonfuls of flour, stir well,
pour on water enough to cover the rabbit, which is now put
back in the skillet; cover it over and let boil for ¾ of an
hour. Just before serving cut up a little parsley and put in;
serve it with either roasted or fried potatoes.
COLD VEAL AND HAM TIMBALES.
Timbale paste, 1 pound of corned bacon, 2 pounds of leg
veal, 6 hard boiled eggs, 1 teaspoonful each of celery salt and
marjoram, 3 sprigs of parsley, white pepper and salt to taste;
line the timbale mould with the paste, first setting it on a
greased baking-pan; cut the ham and veal into scallops and
the eggs into slices; with them make alternate layers with the
seasonings; when all are used fill with water, wet the exposed
edges of the paste cover, ornament the edges, and bake in a
moderate oven 2 hours; when cold open the mould and serve
as may be desired.
BEEFSTEAK AND OYSTERS.
Take a tender sirloin steak, put it in a hot skillet, let it fry
15 minutes; when done take the hearts out of 1 quart of
oysters, and put the oysters in the skillet where the steak came
out, sprinkle a little flour over them, a small piece of butter,
a little of the oyster liquor, enough to make a nice gravy;
season to taste and a little nutmeg. Put steak on platter, pour
this oyster gravy over them, and serve hot.
Cut a chicken in quarters, make a rich gravy of 1 pint of
milk, 1 pint of water or oyster liquor, 3 tablespoonfuls of flour,
a little butter mixed in the flour; after the chicken nearly
boils in the milk and water, then put in the flour mixed with
the butter; put in a few sprigs of parsley; let all boil till
done. Boil some rice in a saucepan so as not to break up the
grains; put the chicken when done on the platter, put the
rice all round dish, pour the gravy in the center all over the
chicken, and serve hot.
ROASTED LEG OF PORK, CALLED MOCK GOOSE.
Parboil it; take off the skin; then put it down to roast;
baste it with butter, and make a powder of finely minced or
dried powdered sage, black pepper, salt, and some breadcrumbs
rubbed together through a colander. Add to this
some finely minced onion; sprinkle it with this when almost
roasted. Put ½ pint made gravy into the dish, and goose-stuffing
under the knuckle-skin, or garnish the dish with balls
of it fried or boiled.
Cut them lengthwise, score them, sprinkle some pepper
and salt on them, and run a wire skewer through them to keep
them from curling on the gridiron, that they may broil evenly.
Broil them over a clear fire, turning them often till done.
This will take about 10 or 12 minutes if you have a brisk fire,
or fry them in butter, and make a gravy in the pan after taking
the kidneys out by putting in a teaspoonful of flour; as
soon as it looks brown, put in as much water as will make
gravy. It will take 5 minutes more to fry them than to broil
them. A few parsley leaves chopped fine, and mixed with a
little butter, pepper, and salt, may be put on each kidney.
Cut the steaks rather thinner than for broiling. Put some
butter into a frying-pan, and when it is hot lay in the steaks
and keep turning them till they are done enough. By this
means the meat will be more equally dressed and more evenly
browned, and will be found to be much more relishing.
Boil a 5-pound of any firm fish not quite done; take it out
and pick all bones out of it; then make a cream sauce for it.
Having taken the hearts out of 1 pint of oysters, put them in
the cream sauce; also ½ pint milk, 2 tablespoonfuls flour, 1
tablespoonful butter, 2 yolks of eggs. Let all boil together;
then put the fish in it; season with pepper and salt to taste;
put into a pudding-dish. Chop up a stalk of celery very fine,
and put in it; sift some breadcrumbs over it, with small bits
of butter. Put in oven and let bake ¾ hour. Garnish dish
with fried oysters or fried potatoes.
Tongue requires more cooking than a ham. One that
has been salted and dried should be put to soak 24 hours before
wanted, in plenty of water; a green one from the pickle
needs soaking only a few hours. Put the tongue into plenty
of cold water and let it be 1 hour gradually warming and give
it from 3½ to 4 hours very slow simmering according to size.
Give it plenty of water-room, and put it in while the water
is cold; let it heat gradually and let it be on the fire 1½ hours
before it comes to a boil; let it be well skimmed and keep
it simmering very gently. A middle-sized ham will take
from 4 to 5 hours according to its thickness.
Wipe the fish well, wipe them on a dry cloth, flour them
lightly all over, and fry them 10 minutes in hot lard or drippings;
lay them on a hair sieve. Send them up on a hot dish
garnished with sprigs of parsley.
BREAD AND BUTTER PUDDING.
Have ready a quart dish; wash and pick 2 ounces of currants;
strew a few at bottom of dish; cut about 4 layers of
very thin bread and butter and between each layer strew some
currants. Then break 4 eggs in a basin, leaving out 1 white;
beat them well and add 4 ounces of sugar and a nutmeg; stir
it well together with a pint of new milk; pour it over about
10 minutes before you put it in the oven. Bake ¾ hour.
PANCAKES AND FRITTERS.
Break 3 eggs in a basin, beat them up with a little nutmeg
and salt; put to them 4½ ounces of flour and a little
milk; beat to a smooth batter. Add, by degrees, milk
enough to make the thickness of cream. Frying pan must
be about the size of a pudding-plate and very clean or they
will stick; make it hot and to each pancake put in a piece
of butter as large as a walnut; when it is melted pour in
the batter to cover the bottom of pan; make them the thickness
of a half-dollar; fry a light brown on both sides.
Apple fritters can be made in the same way by adding
1 spoonful more of flour. Peel your apples and cut them
in thick slices, take out core, dip them in the batter, fry in
hot lard. Put on sieve to drain; grate loaf sugar over them.
BOSTON APPLE PUDDING.
Peel 1½ dozen good apples, take out cores, cut them small,
put in stewpan that will just hold them with a little water, cinnamon,
2 cloves, and the peel of a lemon; stew over a slow
fire till soft, then sweeten with moist sugar, and pass it through
a fine sieve. Add to it the yolks of 4 eggs and 1 white, ¼
pound butter, half a nutmeg, a grated lemon peel, and juice
of 1 lemon; beat all together; line inside of pie-dish with
good paste; put in the pudding and bake half an hour.
SPRING FRUIT PUDDING.
Peel and wash 4 dozen sticks of rhubarb; put in stewpan
with the pudding, a lemon, a little cinnamon, and enough
moist sugar to make it sweet; set it over a fire and reduce it
to a marmalade; pass through a hair sieve and go on as directed
in the above receipt, leaving out lemon juice, as the
rhubarb is acid enough.
Peel 6 apples, core them but leave the apples whole; fill up
where you took out the core, with sugar. Place them in a
pie-dish and pour over them a nice, light batter, prepared as
for batter pudding; bake an hour in moderate oven.
MAIGRE PLUM PUDDING.
Simmer ½ pint of milk with 2 blades of mace, and a roll
of lemon peel for 10 minutes, then strain it into a basin, set
it away to get cold, then beat 3 eggs in a basin with 3 ounces
of loaf sugar and the third of a nutmeg, then add 3 ounces of
flour, beat it well together, and add the milk by degrees. Put
in 3 ounces of fresh butter broken into small bits and 3 ounces
of breadcrumbs, 3 ounces of currants washed and picked
clean, 3 ounces of raisins stoned and chopped; stir it well
together, butter a mould, put it in, and tie a cloth tight over
it; boil 2½ hours, serve it with melted butter, 2 tablespoonfuls
of brandy, and a little loaf sugar.
PLAIN BREAD PUDDING.
Put 5 ounces of breadcrumbs in a basin, pour ¾ pints of
boiling milk over them, put a plate on the top to keep in the
steam, let stand 20 minutes; then beat up quite smooth with it
2 ounces of sugar, and a saltspoon of nutmeg; break 4 eggs
on a plate, leaving out 1 white, beat them well and add them
to the pudding; stir it well together, and put it in a mould
that has been well buttered and floured; tie a cloth over it and
boil one hour.
One and one-half pints of flour, ½ teaspoonful of salt, 2
tablespoonfuls of sugar, 3 tablespoonfuls of butter, 1½ teaspoonfuls
of baking powder, 4 eggs, ½ pint of thin cream, 1
teaspoonful each of the extract of cinnamon and vanilla; rub
the butter and sugar to a cream, add the eggs one at a time,
beating 3 or 4 minutes between each addition; sift flour, salt,
and powder together, add these to the butter, etc., with the
vanilla, cinnamon, and thin cream. Mix into batter as for
griddle cakes, have waffle-iron hot and well greased, pour in
batter enough to fill it two-thirds full, shut it up, and turn it
over immediately; be careful not to get the iron too hot, as
the waffles will only take from 4 to 5 minutes to cook. When
done sift sugar over them and serve at once on a napkin.
One quart of flour, ½ teaspoonful of salt, 1 teaspoonful of
sugar, 2 teaspoonfuls of baking powder, 1 large tablespoonful
of butter, 2 eggs, 1½ pints of milk. Sift flour, powder, and
salt together, rub in the butter cold, add the beaten eggs, mix
into batter, have waffle-iron hot and well greased each time;
fill two-thirds full and close it up; when brown turn over, sift
sugar on them and serve hot.
Pick and wash some cranberries in several waters, put them
in a dish with the juice of half a lemon, quarter of a pound of
loaf sugar crushed to 1 quart of cranberries; cover it with puff
paste and bake it three-quarters of an hour. If tart paste is
used take it from the oven five minutes before it is done and
ice it; return it to the oven, and send to the table cold.
Pare, core, and quarter some apples; make an apple pie;
then when pie is done cut out the whole of the center, leaving
the edges; when cold pour on the apple some rich boiled
custard, and placed round it some small leaves of puff paste
of a light color.
One quart of Graham flour, 1 tablespoonful of brown sugar,
1 teaspoonful of salt, 3 teaspoonfuls of baking powder, 1 egg,
and 1 pint of milk; sift the flour, sugar, salt, and powder together;
add the beaten egg and milk, mix into a batter, fill
cold well-greased muffin pans two-thirds full; bake 15 minutes
in hot oven.
[Under Roast Beef.]
This pudding is to accompany a sirloin of beef, loin of veal,
or any fat, juicy joint. Six tablespoonfuls of flour, 3 eggs, 1
tablespoonful of salt, 1 pint of milk so as to make a tolerably
stiff batter, a little stiffer than for pancakes; beat it up well—it
must not be lumpy; put a dish under the meat and let the
drippings drop into it till it is quite hot and well greased, then
pour in the batter; when the upper surface is brown and set,
then turn it over that both sides may brown alike. If you
wish it to cut firm and the pudding an inch thick, it will take
two hours at a good fire.
One pound of cornmeal well sifted, mixed with boiling
water or milk to the consistency of a moderate batter; then
beat 4 eggs, putting the yolks in the batter, and the whites
must be beaten up to a froth and put in just before baking;
salt to taste; put in a baking-pan and bake quickly in a hot
oven; a tablespoonful of butter or lard is also mixed with the
One and a half pints flour, 1 cupful honey, ½ teaspoonful
salt, 2 teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3
eggs, and little over ½ pint of milk or thin cream. Sift together
the flour, salt, and powder; rub in the butter, cold;
add the beaten eggs, milk or thin cream, and honey. Mix
smoothly into a batter as for pound cake; about half fill
sponge-cake tins, cold and carefully greased, and bake in
good, steady oven 7 or 8 minutes.
BOSTON BROWN BREAD.
One half pint of flour, 1 pint cornmeal, ½ pint rye flour, 2
potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2
teaspoonfuls baking-powder, ½ pint water. Sift the flour,
cornmeal, rye flour, sugar, salt, and powder together. Peel,
wash, and well boil two mealy potatoes; rub them through a
sieve, thinning with water. When cold, use it to mix the
flour, etc., into a batter like cake. Pour it into a greased
mould, with a cover; place it in a saucepan half full of boiling
water, when the loaf will simmer 1 hour without letting
the water get into it. Remove, then take off the cover, and
finish cooking it by baking in a fairly hot oven 30 minutes.
Fourteen apples peeled, cored, and sliced; 1½ pints flour,
1 teaspoonful baking-powder, 1 cupful sugar, ½ cupful butter,
1 cupful milk, large pinch of salt. Sift the flour with the
powder and salt; rub in the butter, cold; add the milk, and
mix into a dough as for tea-biscuits; with it line a shallow
stewpan to within two inches of the bottom. Pour in 1½ cupfuls
water, the apples and sugar; wet the edges, and cover
with the rest of the dough; then place it in a moderate oven
till the apples are cooked; then remove it from the oven;
cut the top crust in four equal parts; dish the apples; lay
on them the pieces of side crust cut in diamonds, and the
pieces of top crust on a plate. Serve with cream.
One and a half pints fine oatmeal, ½ pint Graham flour,
1 teaspoonful salt, 1 teaspoonful baking-powder, 1 pint of
milk. Mix oatmeal and milk; let it stand, to swell, 5 hours
in a cold place. Sift together the Graham flour, salt, and
powder. Add it to the oatmeal; mix into a smooth dough.
Flour the board with cornmeal; turn out dough, and roll ¼
inch thick; cut it out with cutter; lay them on greased baking
tins; wash over with milk, and bake 10 minutes in moderate
One quart of flour, ½ teaspoonful salt, 3 tablespoonfuls
sugar, 2 tablespoonfuls baking-powder, 2 tablespoonfuls lard,
the rind of 1 lemon grated, 1 teaspoonful extract of cinnamon,
4 eggs, 1 pint thin cream. Sift flour, sugar, salt, and powder
together; rub in lard, cold; add the beaten eggs, lemon rind,
extract, and milk. Mix into smooth batter, rather thick.
Bake in hot waffle-iron. Serve with sugar flavored with lemon.
One quart of flour, 1 teaspoonful salt, ½ teaspoonful sugar,
2 teaspoonfuls baking-powder, 1 teaspoonful lard, 1 pint
milk. Sift together flour, salt, powder, sugar; rub in lard,
cold; add the milk, and form into a smooth, consistent dough.
Flour the board; turn out the dough; roll it out to the thickness
of ¾ of an inch; cut with a small round cutter; lay
them close together on a greased baking-tin; wash over with
milk. Bake in hot oven 20 minutes.
Two cupfuls of cold boiled rice, 1 pint of flour, 1 teaspoonful
of salt, 1 tablespoonful of sugar, 1½ teaspoonfuls of baking
powder, ½ pint of milk, 3 eggs; thin out the rice with
the milk and beaten eggs; sift the flour, sugar, salt and powder
together; add the rice; mix into a smooth batter; fill
muffin pans two-thirds full, having carefully greased them;
bake 15 minutes in a hot oven.
One and a half pints of flour, ½ pint of cornmeal, 1 teaspoonful
of salt, 1 teaspoonful of baking-powder, 1 tablespoonful
of butter, little more than ½ pint of milk; sift
together flour, cornmeal, salt and powder; rub in the butter
cold; add the milk; mix into a smooth, rather firm dough;
flour the board; turn out the dough; give it a roll or two
quickly, and roll it to the thickness of a quarter of an inch;
cut out with a large round cutter; glaze the top as you would
pies, and sprinkle cheese and cayenne pepper over top and
bake ten minutes in hot oven; cheese straws can be made
nearly the same way out of puff paste cut thin about ¼ of a
Two pints of water; ½ pint of milk, and 1 gill of wine,
1 gill of lemon juice, the peel of 3 lemons, 1 pound of sugar,
whites of 3 eggs beaten, not stiff, and stir in the above; melt
and put in this 1 paper of gelatine; put on the fire and stir till
it begins to boil; then stop for 10 minutes; take off; strain
through a flannel bag, place in pan till cool enough to dip up
with a spoon; peel and quarter in layers 1 orange; put a slim
layer of jelly in bottom of mould; on this put 6 pieces of
orange; now cover with jelly; second layer, drop 7 or 8
candied cherries on the top of layer in mould, another layer
of jelly; then 5 or 6 Malaga grapes between them; 5 or 6
blanched almonds, a layer of jelly; on this candied cherries
and almonds between them; then fill mould up with jelly;
put on ice.
FROZEN PEACH CUSTARD.
One quart of milk; 5 yolks of eggs, 3 whites; boil milk;
make a custard of it; sweeten to taste; cut in thin slices soft
peaches; put peaches in custard when cold; freeze it for use;
this can be moulded in form of a brick.
Six apples, peeled and cored, ½ pound of rice washed well;
put apples in pudding cloth; pour rice on top; leave room
to swell; boil in pot 1½ hours; make wine sauce for it; this
is a dinner dish.
Take 1 package of gelatine, divide it in half; take 3 half
pints of milk, 3 yolks of eggs; put on the milk to boil and
make a custard of it; season to taste with lemon; melt one
half of the gelatine, and melt it in ½ teacup of cold milk;
then stir it in custard when done; take another 3 half pints
of milk; let it boil; season with vanilla; sweeten to taste;
melt the remaining half of the gelatine in a little milk and
stir it in this last custard while it is hot; put out to cool
enough, so it will mould; then take the first custard made and
put in the mould, then on top of that in the same mould the last
custard made; place on ice to cool; eat with whipped cream,
seasoned with lemon or vanilla.
Take and divide 1 package of gelatine in half; take 1 pint
of milk, ½ pint of coffee and let it boil; melt one half of the
gelatine in a little milk; stir it in the boiled milk; now take
3 half pints of milk, stir in 2 tablespoonfuls of chocolate and
boil it; take the remaining half of the gelatine, melt it in a
little milk; stir it in the chocolate; let it get cold before putting
in the mould; then put in the mould the portion made
first, then the second portion on top of this; set away to cool;
eat with whipped cream.
Three pints of water to 1 cup of ground coffee. Put the
coffee grounds in a bowl, pour over it about ½ pint of cold
water, and let stand for 15 minutes; bring remaining 2½
pints water to a boil. Take coffee in bowl, strain through a
fine sieve, then take a French coffee pot, put coffee grounds
in strainer at top of French pot, leaving the water in the
bowl. Then take the boiling water and pour over the coffee
very slowly; then set the coffee pot on the stove for five minutes;
must not boil. Take off and pour in the cold water
from the bowl that coffee was first soaked in to settle. Serve
in another pot. The French have the reputation of making
the best coffee. Use 3 parts Java and 1 part Mocha.
One and a half pints of cream, 12 ounces sugar, 8 yolks of
eggs, 1 tablespoonful extract of vanilla; take 6 ounces crisp
macaroons, pound in a mortar to dust; stir into the macaroon
dust another tablespoonful extract of vanilla. Mix the cream,
sugar, eggs, and extract. Place on the fire and stir this until
it begins to thicken. Strain and rub through a hair sieve
into a basin; put in freezer, and when nearly frozen mix in
the macaroon dust and finish the freezing.
To 1 gallon of proof spirits add 3 pounds of loaf sugar
and a tablespoonful of extract of almonds. Mix well together,
and allow to stand 48 hours, covered closely; now
strain through thick flannel and bottle. This liquor is much
improved by adding ½ pint of apricot or peach juice.
RED CURRANT FRUIT-ICE.
Put 2 pints ripe currants, 1 pint red raspberries, ½ pint
water in a basin. Place on the fire and allow to simmer a few
minutes, then strain through a hair sieve. To this add 12
ounces of sugar and ½ pint of water. Place all into a freezing-can
TOUTES FRUITS ICE-CREAM.
Take 2 quarts richest cream and add to it 1 pound pulverized
sugar and 4 whole eggs. Mix all together; place on the
fire, stirring constantly, and bring just to the boiling point;
remove immediately and continue to stir till nearly cold;
flavor this with 1 tablespoonful of extract of vanilla; place in
freezer and freeze, after which mix thoroughly into it 1 pound
of preserved fruit in equal parts of peaches, apricots, gages,
cherries, pineapple, etc. All of these fruits are to be cut up
into small pieces and well mixed with the cream, frozen.
Should you wish to mould this ice, sprinkle it with a little
carmine dissolved in a teaspoonful of water with 2 drops of
spirits of ammonia. Mix in this color so that it will be
streaky or in veins like marble.
CRUSHED STRAWBERRY ICE-CREAM.
Three pints best cream, 12 ounces pulverized white sugar,
2 whole eggs, 2 tablespoonfuls extract of vanilla. Mix all
together in a porcelain-lined basin; place on the fire; stir constantly
to the boiling point. Remove and strain through a
hair sieve. Place in a freezer and freeze. Take 1 quart ripe
strawberries, select, hull and put in a bowl; add 6 ounces
pulverized sugar, white, and crush all down to a pulp; add
this pulp to the frozen cream and mix in well. Now give the
freezer a few additional turns to harden.
One dozen best, ripest red-cheeked peaches; peel and stone;
place in china basin and crush with 6 ounces pulverized sugar.
Take 1 quart best cream, 8 ounces pulverized sugar, white, 2
whole eggs, 8 drops extract almond. Place all on the fire till
it reaches the boiling point. Remove and strain. Place in
freezer and freeze. When nearly frozen, stir in the peach
pulp. Give the freezer a few more turns to harden.
FRENCH VANILLA ICE-CREAM.
One quart of rich, sweet cream, ½ pound of granulated
sugar, yolks of 6 eggs. Place the cream and sugar in a porcelain
kettle on the fire, and allow them to come to a boil;
strain immediately through a hair sieve, and having the eggs
well beaten add them slowly to the cream and sugar while hot,
at the same time stirring rapidly. Place them on the fire again
and stir for a few minutes, then pour it into the freezer and
flavor with 1 tablespoonful of vanilla, and freeze.
One quart of best cream, 8 ounces of pulverized sugar, 3
whole eggs, and a tablespoonful of the extract of lemon;
place it on the fire, then immediately remove and strain.
When cold place in freezer and freeze.
CHOCOLATE TRANSPARENT ICING.
Melt 3 ounces of fine chocolate with a small quantity of
water in a pan over the fire, stirring constantly until it becomes
soft. Dilute this with ½ gill of syrup and work till perfectly
smooth, then add to the boiled sugar as above.