,,joe ,,tilden',s ,,recipes ,,for ,,epicures ,illustration #aijg ,introductory ,note 99 99 99 99 99 ,major ,joseph ,tilden was in his time one of the most famous ,bohemians and epicureans of the ,pacific ,coast4 ,ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious4 ,he had given his recipes to but few1 and those few his most intimate friends and fellow spirits4 ,one of the most favored of his old companions has given this complete collection of his recipes for publication4 ,san ,francisco1 ,may1 #aijg4 ,,soups ,,and ,,chowders ,illustration ,onion ,soup ,place six ounces of butter in a large saucepan over the fire1 and stir into it four large white onions cut up1 not sliced4 ,stew this very slowly for one hour1 stirring frequently to prevent its scorching4 ,add salt1 pepper1 cayenne1 and about one quart of stock1 and cook one hour longer4 ,then stir into the mixture one and a half cups of milk and simmer for a few minutes4 ,have ready a soup tureen4 ,in it beat the yolks of four eggs with two tablespoons of grated ,parmesan cheese4 ,stir the hot soup into this1 beating until it thickens a little4 ,a slice of toasted ,french bread should be placed in each plate1 and the soup poured over it4 99 99 99 99 99 ,palestine ,soup ,slice two or three ,jerusalem artichokes and place in two quarts of boiling water4 ,cook for one and one-half hours4 ,then rub the artichokes through a colander and add to them one pint of the water in which they were boiled4 ,stir in two tablespoonfuls of flour rubbed into the same amount of butter4 ,add two cups of milk and boil for ten minutes4 ,season with salt and pepper and serve with croutons4 99 99 99 99 99 ,black ,bean ,soup ,soak over night one quart of black turtle beans in water to cover them4 ,in the morning strain and boil them in four quarts of water for one hour1 skimming frequently4 ,then put into the liquor two white onions sliced1 two stalks of celery cut into bits1 salt1 pepper1 cayenne1 and one teaspoonful each of cloves and allspice4 ,boil for three hours4 ,remove from the stove and add enough stock to thin the mixture to the consistency of a cream soup4 ,pour into it nearly a tumbler of sherry and add a thinly sliced lime4 ,place over the fire to boil for five minutes4 ,just before serving stir into the soup three hard-boiled eggs1 finely chopped4 ,force meat balls may be added4 99 99 99 99 99 ,parker ,house ,tomato ,soup ,put into a saucepan five pounds of tomatoes1 either fresh or canned1 with one quart of water1 salt1 pepper1 cayenne1 one and one-half tablespoonfuls of sugar1 and three ounces of butter1 rubbed into one heaping tablespoonful of flour4 ,cook slowly one hour4 ,remove from the fire and rub through a sieve4 ,place over the fire again and add one and one-half tablespoonfuls of rice flour which has been dissolved in a little water4 ,let it come to a boil1 when it is ready to serve4 99 99 99 99 99 ,celery ,soup ,boil one small cupful of rice in three pints of milk1 or two pints of milk and one of cream1 until it is tender4 ,then rub it through a sieve and add one quart of veal stock1 salt1 cayenne1 and three heads of celery 7the white stalks only7 which have been previously grated4 ,boil until the celery is tender4 99 99 99 99 99 ,bisque of ,prawns or ,shrimps ,boil three dozen prawns twenty minutes in salted water to cover them4 ,meanwhile in two small tablespoonfuls of butter1 fry an onion and a carrot sliced1 and a small piece of salt pork chopped4 ,take the prawns out of the boiling water and add to it the fried mixture with salt1 pepper1 a bunch of sweet herbs and one-half the prawns added again4 ,simmer one hour4 ,pound the shells of the prawns in a mortar with a little butter1 to form a smooth paste4 ,stir this into the soup and boil twenty minutes4 ,strain through a sieve4 ,add one quart of milk and one teaspoonful of cornstarch stirred into a little of the cold milk4 ,let it boil up1 and serve4 ,it should be as thick as rich cream4 99 99 99 99 99 ,lobster ,soup ,pick the meat from a five pound lobster and pound it in a mortar1 adding from time to time a little milk or cream4 ,when perfectly smooth1 add two teaspoonfuls of salt1 one tablespoonful of chopped parsley 7if liked71 cayenne and mace4 ,take out enough to make a dozen small balls1 mix this with the yolk of an egg and fry it in butter4 ,mix the rest of the pounded lobster with two quarts of milk and rub through a sieve4 ,put this in a saucepan and simmer ten minutes4 ,add two ounces of butter and stir until melted and smooth4 ,pour over the fried balls in the tureen and serve very hot4 99 99 99 99 99 ,venison ,soup ,cut six pounds of lean venison into medium sized pieces and place in a soup kettle with two gallons of cold water1 to which add two dozen cloves and four blades of mace4 ,boil slowly three hours4 ,then add two pounds of venison1 cut into pieces about an inch square and one dozen force meat balls4 ,boil for thirty minutes4 ,then season with salt1 pepper1 cayenne1 and half a glass of lime juice1 letting the soup cook ten minutes longer4 ,it should be served in hot bowls in each of which is poured a half glass of port before serving4 ,crisp croutons may be added4 99 99 99 99 99 ,puree of ,venison ,cut up the remains of venison that had been roasted for a former dinner1 put a few slices of ham into a stew pan1 then the venison1 two whole onions1 a blade of mace1 two quarts of stock1 and a small piece of a sprig of thyme1 parsley1 and two cloves4 ,set it on the stove to simmer1 two hours or more4 ,strain it off1 and pull all the meat to pieces4 ,pound it with the lean ham that was boiled with it1 the crust of two ,french rolls which has been soaked in consomme4 ,rub the whole through a colander with a glass of claret or port and enough consomme to bring it to the consistency of cream4 ,put it back on the fire in a double boiler4 ,stir a little butter into it1 and serve with bread fried in dice4 99 99 99 99 99 ,clear ,soup ,stock ,to four pounds of beef add six quarts of cold water and place over the fire4 ,just before it boils1 skim it carefully4 ,then add two cups of cold water and skim again1 repeating this for a third skimming4 ,allow it to simmer slowly for three hours4 ,then add the vegetables2 eight ounces each of cut up carrots1 onions and turnips1 and three ounces of celery1 with salt and pepper4 ,simmer three hours longer4 ,the stock should be strained before using1 and while cooking it should not be allowed to boil4 99 99 99 99 99 ,daniel ,webster's ,chowder ,fry with some slices of pork1 four tablespoonfuls of sliced onions1 to a light brown4 ,put them in a deep iron pot with six pounds of cod sliced1 one quart of boiled mashed potatoes1 one pound and a half of broken sea biscuit1 fifty oysters1 one teaspoonful of thyme1 one teaspoonful of summer savory1 one-half a bottle of mushroom catsup1 one bottle of port or claret1 one-half a nutmeg1 one dozen cloves1 a little mace and allspice1 one half a lemon sliced1 pepper and salt4 ,cover with one inch of water and cook slowly until done4 99 99 99 99 99 ,scott's ,chowder ,cover the bottom of a deep pot with slices of pork cut very thin4 ,add a layer of fish sliced and seasoned with salt and pepper1 a layer of onions parboiled and quartered1 a layer of tomatoes sliced and seasoned1 a layer of thickly sliced potatoes and a layer of broken sea biscuit4 ,repeat the layers until the pot is filled4 ,just cover the fish with water and cook one hour very slowly4 ,add one pint of claret1 cook one-half hour longer and serve4 99 99 99 99 99 ,marblehead ,chowder ,cut half a pound of salt pork into dice and place two-thirds of it in a deep saucepan2 fry a light brown4 ,remove it and in the fat fry two large onions sliced4 ,cover the bottom of the pot with slices of raw cod or bass mixed with some of the fried pork and onions4 ,on this place another layer of sliced fish mixed with a few pieces of raw pork1 and slices of raw onion1 salt and pepper2 over this a layer of sliced raw potatoes4 ,repeat these layers until the pot is about two-thirds full1 when the mixture should be covered with warm water1 or preferably a stock made of the heads and tails of the fish4 ,after the chowder comes to a boil1 let it cook for forty-five minutes4 ,then add some broken sea biscuit1 and boil fifteen minutes longer4 ,in another saucepan place a quart of milk and heat it to the boiling point4 ,then stir into it two ounces of flour rubbed into two ounces of butter4 ,when it thickens a little1 pour it over the chowder and serve4 ,the recipe will take about four pounds of fish1 half a pound of pork1 six onions1 six potatoes1 four sea biscuits1 two ounces each of butter and flour and a quart of milk4 99 99 99 99 99 ,clam ,chowder ,i ,have one hundred clams still in the shell4 ,boil them in a quart of water until the shells open4 ,take the clams out of the kettle1 saving the water in which they were boiled4 ,remove them from the shells1 discarding all but the soft part4 ,take six slices of salt pork and cut into dice4 ,fry until crisp and a light brown4 ,remove from the saucepan and in the fat fry four onions sliced4 ,then add the water strained from the clams and the fried pork4 ,to this add six potatoes cut in small pieces and two green peppers chopped or finely sliced4 ,boil the mixture fifteen minutes before putting in the clams and four sea biscuits1 broken into pieces4 ,then boil for fifteen minutes longer and add a quart of milk4 ,have half a cup of bread crumbs rubbed into four ounces of butter4 ,stir this in as the chowder heats after the milk has been added4 ,when it boils1 it is ready to serve4 99 99 99 99 99 ,clam ,chowder ,,ii ,in a saucepan fry two slices of salt pork and when brown1 add four potatoes and four onions cut up4 ,fry ten minutes and add three pints of water1 salt and pepper4 ,boil for half an hour4 ,then add one quart of clams from which the tough portions have been removed4 ,also two sea biscuits which have been soaked until they are soft4 ,cook ten minutes4 ,for this recipe1 canned clams may be used4 99 99 99 99 99 ,force ,meat ,balls for ,chowder ,take the meat of a good sized crab1 a tumblerful of shrimps and a clove of garlic4 ,chop all very fine and make into small force meat balls with a beaten egg4 ,fry them a light brown in butter1 and serve in any fish chowder or soup4 ,,fish ,illustration ,oysters a la ,marechale ,stew very gently in four ounces of butter some thinly sliced truffles and mushrooms4 ,after cooking ten minutes add salt1 white pepper1 cayenne and mace4 ,stir in four large tablespoonfuls of flour and mix well together while it thickens4 ,put in the liquor of the oysters which has been scalded and skimmed4 ,then add milk 7boiling7 enough to make it as thick as cream4 ,take from the fire and stir in the yolks of four eggs beaten well with the juice of a lime and a tablespoonful of water4 ,cover each oyster thickly with some of the mixture and allow it to cool4 ,then roll twice in beaten egg and bread crumbs4 ,fry to a light brown in butter and serve very hot4 99 99 99 99 99 ,toasted ,angels ,sprinkle cayenne and a few drops of lime juice over as many large oysters as are required1 then wrap each oyster in a thin strip of bacon or fat salt pork4 ,fasten with a wooden tooth-pick and broil until the bacon is crisp4 ,serve very hot on squares of buttered toast4 99 99 99 99 99 ,oyster ,pats ,rub together one ounce of butter and one teaspoonful of flour4 ,melt this in a saucepan and add salt1 mace and cayenne4 ,stir gently a few minutes1 until smooth4 ,then add slowly four tablespoonfuls of cream4 ,strain two dozen oysters and add the liquor very slowly1 stirring all the time4 ,when it boils up1 put in the oysters1 cook three minutes and fill the pat shells4 ,serve very hot4 99 99 99 99 99 ,scalloped ,clams ,wash clean one hundred clams4 ,use soft part whole and the tough part chopped fine4 ,put a layer on the bottom of a buttered baking dish4 ,season with salt1 pepper1 cayenne and a little mace and sprinkle over plenty of stale bread crumbs and a quantity of bits of butter4 ,repeat the layers until the dish is full4 ,put plenty of butter on top and pour in a cup of the water from the clams4 ,bake in a moderate oven one hour1 and when half done pour in a tumbler of sherry4 99 99 99 99 99 ,shrimp or ,oyster ,curry ,melt four ounces of butter and fry in it four young onions and a clove of garlic chopped4 ,add the juice of two limes4 ,stir into this one teaspoonful of corn starch1 two tablespoonfuls of curry powder and half a cup of cream with salt1 pepper and cayenne4 ,stir this rapidly over the fire until very thick4 ,thin with milk until it is the proper consistency1 then add a large cup of picked shrimps1 and as many oysters4 ,cook two minutes after it boils4 99 99 99 99 99 ,shrimps a la ,bordelaise ,place two tablespoonfuls of butter and one of flour in a saucepan and brown over the fire4 ,stir into this one cup of stock1 and add two tablespoonfuls of finely chopped raw ham1 a slice of onion1 one tablespoonful of chopped parsley4 ,simmer for ten or fifteen minutes4 ,strain the same and add to it a cup of shrimps4 ,simmer again for a few moments and add a teaspoonful of tomato or mushroom catsup4 ,season with1 salt and pepper1 and serve in timbale cases4 99 99 99 99 99 ,shrimps with ,tomato ,stew half a dozen large tomatoes with a tablespoonful of anchovy sauce1 a piece of butter1 salt1 pepper and cayenne4 ,put this through a sieve until it is very smooth4 ,fill a baking dish with picked shrimps1 pour the tomato over them1 sprinkle with bread crumbs and bits of butter1 and bake until brown4 99 99 99 99 99 ,saute of ,shrimps ,melt a piece of butter in a stewpan with a little flour1 salt and cayenne4 ,just as it turns dark1 put in a glass of white wine1 a pound of picked shrimps1 a little lemon juice1 and if liked1 a bit of anchovy sauce4 ,take from the fire and stir in the well-beaten yolks of two eggs4 ,pour into cup-shaped pieces of fried bread1 and serve very hot4 99 99 99 99 99 ,crab a la ,creole ,fry in four ounces of butter1 four young onions1 one clove of garlic and two green peppers1 all chopped fine4 ,cook until soft and add one tomato cut up1 salt1 pepper and cayenne4 ,stew until smooth1 and add one teaspoonful of flour1 a little cream or rich milk1 and the meat picked from two crabs4 ,boil a few moments and serve with buttered toast4 99 99 99 99 99 ,sole a la ,normandie ,take a large sole 7one without a roe74 ,remove the back skin and with a sharp knife very carefully cut out the side fins1 lay it on the dish in which it is to be served1 one that may be placed in the oven4 ,brush the fish with melted butter4 ,insert in the flesh of the fish some small slices of truffle4 ,sprinkle it with salt1 white pepper1 a very little mace and dust it all over with fine crumbs4 ,pour around it a tumbler of good white wine4 ,place in a moderate oven and cook until nearly done1 twenty minutes or longer1 if the fish be large4 ,take it out and put around the edge of the dish a row of croutons1 brushing them with the white of an egg to make them adhere to the dish4 ,then scatter over and around the fish1 a small can of mushrooms1 sliced1 oysters1 mussels1 picked shrimps and some quenelles4 ,add a little more melted butter and a few more crumbs1 add more white wine and put back in the oven for five minutes4 99 99 99 99 99 ,filet of ,sole a la ,bohemian ,cut a sole or flounder into four filets4 ,roll each one up1 stuffing with a mixture of sal piquant sauce4 ,roll around each a thin slice of pork and fasten with a skewer4 ,stand on end in a baking pan and put a small piece of butter and a slice of lemon on each and bake until done4 ,fry together for five minutes1 chopped eschalots1 parsley1 chevril1 herbs1 butter1 salt and cayenne4 ,take from the fire and stir in a little lime juice and anchovy sauce4 99 99 99 99 99 ,baked ,sole ,skin the slack side of the fish and lay in a baking pan4 ,brush with beaten egg1 sprinkle with bread crumbs and pour over them some melted butter4 ,cover the fish with a layer of thin slices of pork or bacon4 ,add one-half pint of water and bake half an hour4 ,to make the sauce1 take the liquor from the baking pan1 add to it salt1 pepper1 cayenne1 the juice of one lime1 a wine glass of sherry1 a tablespoonful of mushroom or walnut catsup1 and a piece of butter the size of an egg with a little flour rubbed into it4 ,allow it to boil once and pour over the fish4 99 99 99 99 99 ,flounders a la ,magouze ,place several fish into a baking pan with a glass of white wine1 salt1 pepper1 and an ounce of butter4 ,while they are cooking break three eggs into half a pint of cream1 and beat until it is light4 ,when the fish is done remove them from the pan and stir the eggs and cream into the gravy4 ,simmer for two minutes1 and pour over the fish1 serving at once4 99 99 99 99 99 ,salmon a la ,melville ,put slices of salmon into a baking pan with a little white wine and water4 ,sprinkle with salt and bits of butter4 ,place in the oven and bake for fifteen minutes4 ,for a sauce1 blanch some very finely chopped young onions4 ,put them in a saucepan with a wine glass of white wine1 salt1 cayenne1 a cup of picked shrimps1 a lemon cut in thin slices1 and a tablespoonful of ,worcestershire sauce4 ,then add a piece of butter the size of a walnut1 rolled in a very little flour4 ,remove from the fire and stir in the yolks of two eggs4 ,pour the sauce over the fish and serve4 99 99 99 99 99 ,stewed ,haddock ,lay pieces of fish in a pan with the skin side up4 ,sprinkle with salt and cayenne1 and cover tightly1 allowing the fish to stew in its juice for twenty minutes4 ,then add a quarter of a pound of butter rolled in flour1 and a quarter of a glass of wine4 ,stir the liquor and simmer for a few moments1 when it is ready to serve4 ,no water should be used4 99 99 99 99 99 ,bacalas a la ,viscaina ,soak half a salt codfish over night4 ,put in a saucepan one-half cup of olive oil1 and two large onions cut in bits4 ,when browned add two large tomatoes cut up4 ,stew slowly fifteen minutes1 adding a little black pepper4 ,put in the fish picked to pieces and cook slowly half an hour4 ,serve on a platter1 with some fried whole green peppers on top4 99 99 99 99 99 ,baked ,sardines ,remove the skins from large boned sardines and heat in the oven on strips of toast4 ,make a sauce as follows3 ,pour the oil from the sardines into a saucepan and heat it well4 ,then stir in an ounce of flour1 adding a small cup of hot water4 ,season this with a teaspoonful of ,worcestershire sauce1 salt and paprika4 ,beat the yolk of an egg with a teaspoonful of vinegar and one of mustard4 ,stir this into the sauce after it is removed from the fire4 ,pour over the sardines and serve4 99 99 99 99 99 ,sardines with ,cheese ,drain the sardines and lay them on strips of toast or crisply fried bread4 ,cover thickly with ,parmesan cheese and bake in a hot oven until light brown in color4 ,remove and sprinkle with chopped parsley and pour over all plenty of lemon juice4 ,serve very hot4 99 99 99 99 99 ,scalloped ,fish ,roe ,boil three large roes in water with1 a very little vinegar for ten minutes4 ,remove from the fire and plunge into cold water1 wipe the roe dry and break into bits without crushing4 ,have ready the yolks of three hard-boiled eggs4 ,mash them into a cup of drawn butter with salt1 pepper1 chopped parsley1 a teaspoonful of anchovy paste1 the juice of half a lemon and a cup of bread crumbs4 ,mix very lightly with the broken fish roe4 ,place in a baking dish1 cover with bread crumbs and bits of butter1 and brown in the oven4 99 99 99 99 99 ,kedgeree ,boil two tablespoonfuls of rice and drain it as dry as possible4 ,have ready a cupful of cooked fish of any sort broken into pieces4 ,mix it thoroughly with the rice and heat over the fire2 season with salt and pepper4 ,beat an egg lightly and stir into it4 ,serve at once4 99 99 99 99 99 ,bouillabaise ,the fish used for bouillabaise may be any kind of firm white fish1 and for the following recipe1 about two pounds are required4 ,heat in a soup kettle four tablespoonfuls of olive oil and fry in it two large onions sliced1 and two cloves of garlic4 ,add the fish cut into bits and just cover the mixture with warm water4 ,then add salt1 pepper1 half of a bay leaf1 two large tomatoes1 peeled and chopped1 the juice of half a lemon and one cup of white wine4 ,cook over a brisk fire twelve minutes1 or until the liquor is reduced one-third4 ,add one tablespoonful chopped parsley and a pinch of saffron4 ,cook two minutes4 ,pour the bouillabaise over slices of ,french bread4 ,,entrees ,illustration ,sweetbreads with ,mushrooms ,lay half a dozen sweetbreads in cold water for twelve hours1 changing the water several times4 ,then boil them five minutes1 drop into cold water1 remove the skin and lard with fat bacon4 ,put them in a saucepan with a pint of stock1 two small onions and one carrot chopped1 a teaspoonful of minced parsley1 salt1 pepper1 cayenne1 and a little mace4 ,stew until tender4 ,serve with a mushroom sauce1 made as follows3 ,take a small bottle of mushrooms or one dozen fresh mushrooms sliced and boil them five minutes in water and lime juice4 ,drain and place in a stew pan with two ounces of butter1 one ounce of flour and a pint of well seasoned stock or gravy4 ,cook until the sauce is reduced one-half4 ,pour over the hot sweetbreads4 99 99 99 99 99 ,terrapin ,boil the terrapin for one hour1 and clean carefully4 ,rub into a paste the yolks of six hard-boiled eggs1 half the white of one egg chopped1 one tablespoonful of butter1 one teaspoonful of flour1 three whole cloves1 salt1 pepper1 cayenne and mace4 ,place the terrapin into a stewpan with a glass of sherry or madeira and the prepared paste4 ,cook slowly for twenty minutes4 ,add three glasses of sherry and madeira and allow it to boil once1 when it is ready to serve4 99 99 99 99 99 ,frogs a la ,poulette ,joint the hind legs and backs of twelve frogs2 put in a closely covered saucepan with some truffles1 a small can of mushrooms sliced1 a glass of white wine1 salt1 white pepper1 cayenne1 mace and four ounces of butter4 ,stew gently fifteen minutes1 stirring once or twice4 ,if then tender1 add one teaspoonful cornstarch rubbed into one ounce of butter4 ,let it cook two minutes1 take from the fire and stir in the yolks of six eggs beaten well with one-half cup of cream4 ,place this mixture where it will keep hot without cooking4 ,cut the crust from a loaf of bread1 scoop out the center1 brush with butter and brown in the oven4 ,pour the frogs legs and sauce into the bread cup1 garnish with mushrooms and truffles4 99 99 99 99 99 ,calves' ,head en ,tortue ,simmer a calves' head for two hours4 ,tie the brains in a cloth1 put them in the saucepan with the head and cook two hours longer4 ,then extract the bones and cut the meat in pieces1 return it to the saucepan without the brains1 adding two ounces of butter1 two dozen stoned olives1 one dozen cloves1 salt1 pepper1 cayenne1 and a cup of white wine4 ,cook for one hour1 then add the brains cut in bits1 the shaved peel and piece of one lemon and three hard-boiled eggs sliced4 ,cook thirty minutes4 ,thicken the sauce with flour rubbed into butter and serve with the calves' head4 99 99 99 99 99 ,chops a la ,reine ,trim twelve lamb chops very closely and fry lightly in six ounces of butter4 ,remove them and in the same butter place two onions1 sliced1 four green peppers minced1 one can of mushrooms minced1 and two stalks of celery chopped2 salt1 pepper1 cayenne1 and the juice of a lime4 ,cook until these ingredients are soft4 ,stir in six ounces of flour4 ,then add two cups of milk and cook until the mixture is thick and smooth4 ,dust a plate with cracker crumbs and on this place a spoonful of the fried mixture4 ,place a chop on top of this1 cover it with another spoonful of the mixture and dust with cracker crumbs4 ,repeat with each chop1 and when cold roll each in beaten egg and cracker crumbs1 and fry a light brown4 99 99 99 99 99 ,calves' ,feet a la ,marechale ,boil four calves' feet until tender4 ,cut into inch pieces and fry in four ounces of butter1 with two onions1 a little garlic1 two green peppers and some mushrooms1 chopped fine1 seasoning all with salt1 pepper1 cayenne1 and a little mace4 ,stir in four ounces of flour and add boiling milk1 enough to make the mixture as thick as rich cream4 ,put in the calves' feet and mix all well together4 ,then remove from the fire and beat in the yolks of two eggs which have been mixed with the juice of a lime and a tablespoonful of water4 ,pour the whole into a buttered pan and set aside to cool4 ,when cold cut into slices1 brush with egg and bread crumbs and fry in butter until a light brown4 99 99 99 99 99 ,puree of ,chestnuts with ,chops ,boil chestnuts in salted water for twenty minutes4 ,shell them1 season with salt and pepper1 add a piece of butter and wet with milk4 ,mash through a colander and heap lightly on a platter1 arranging broiled chops around the puree4 99 99 99 99 99 ,lamb ,chops a la ,nesselrode ,trim carefully one dozen young lamb chops4 ,fry in butter three tablespoonfuls of marrow1 some chopped mushrooms and eschalots4 ,then add a glass of sherry and stir it well before adding also a cup of rice1 four cups of stock1 several sweet ,chili peppers chopped and some salt4 ,cook for half an hour or until pasty4 ,pour it out in a pan to the thickness of half an inch and let cool4 ,then with a biscuit cutter1 cut it into rounds about the size of a chop4 ,on each one of these rounds place a chop and cover the top with ,bechamel sauce4 ,when cold dip in egg and bread crumbs and fry a light brown4 ,a good recipe for the ,bechamel sauce is the following3 ,one ounce of butter browned with one ounce of flour4 ,to this add half a glass of sherry1 some finely chopped truffles1 one cup and a half of stock1 salt and pepper1 and cook for ten minutes4 ,add the juice of a lime1 take from the fire and stir in the well-beaten yolks of two eggs4 99 99 99 99 99 ,devil ,chops ,make a dressing of the following ingredients mixed together3 ,one ounce of butter1 one teaspoonful of made mustard1 one-half teaspoonful of ,french mustard1 one teaspoonful of grated horseradish1 one teaspoonful of chutney1 a little ,chili vinegar1 the juice of one lime1 salt1 pepper and cayenne4 ,rub this on the chops and broil rare4 ,serve the remaining sauce over them in a very hot dish4 99 99 99 99 99 ,lamb ,cutlets ,duchesse ,fry one dozen lamb chops in butter and set aside to cool4 ,put in a stew pan two ounces of butter with half a can of mushrooms1 one small onion and a teaspoonful of parsley1 all minced fine2 salt1 pepper1 cayenne and a little mace4 ,cook this gently for ten minutes and add a cup of milk thickened with flour and butter1 the juice of a lemon and one teaspoonful of sugar4 ,cook a few minutes4 ,take from the fire and add the yolks of four eggs well beaten4 ,cover the chops with this and set aside to cool4 ,brush them with the well-beaten yolk of an egg1 sprinkle with fine bread crumbs1 and fry in butter to a light brown4 ,serve with green peas in the center of the dish4 99 99 99 99 99 ,lamb ,cutlets a la ,condi ,lard lamb cutlets with strips of truffle1 anchovy and gherkin4 ,make a dressing of bread crumbs1 mushrooms1 capers1 chives1 a little shallot all chopped very fine1 pepper1 salt and butter4 ,put this on each side of the cutlets and cover with crepinette4 ,broil or fry to a light brown and dust over with very fine browned bread crumbs4 ,serve with a browned veal gravy and sliced lemon4 99 99 99 99 99 ,eggs with ,tomatoes ,fry in two ounces of butter two small dry onions and two green peppers1 chopped4 ,add half a dozen tomatoes peeled and cut up1 salt and pepper4 ,simmer fifteen minutes4 ,add the corn cut from half a dozen ears1 and cook fifteen minutes longer4 ,pour the mixture into a baking dish1 and break over it six eggs4 ,place in the oven until set4 99 99 99 99 99 ,macaroni a la ,rossini ,cook a pint or less of macaroni in well salted water2 drain and put into a stew pan1 with a little good gravy4 ,simmer very slowly until the gravy is all absorbed1 shaking the pan occasionally4 ,put a layer of the macaroni in a baking dish1 sprinkle with grated ,parmesan cheese and sliced truffles mixed with a little good sauce espagnole4 ,fill the dish and on the top layer put truffles4 ,place in the oven a few minutes and serve with grated ,parmesan cheese on a separate dish4 99 99 99 99 99 ,timbale of ,macaroni for ,twelve ,persons ,boil one-half pound of macaroni in water for five minutes4 ,cut in inch length pieces and simmer for twenty minutes in one quart of milk1 being careful that it does not boil4 ,season with salt1 pepper1 mace and cayenne4 ,add one cup of cream1 stir until very smooth1 add the beaten yolks of eight eggs and one can of mushrooms sliced4 ,stir well and then add the macaroni with one pound of sweetbreads1 cut in small pieces and two dozen ,eastern oysters4 ,let this cool1 then cover with pastry and bake in the oven until brown4 ,,chicken ,,and ,,game ,illustration ,chicken ,portuguese ,truss two young chickens as though for roasting4 ,lay on the bottom of a large stew pan the rind of a piece of pork1 and on this1 place the chicken4 ,add four ounces of butter1 a head of celery chopped1 two onions sliced1 three small carrots sliced1 two ,chili peppers cut up1 and the halves of two bell peppers from which the seeds have been removed4 ,season with salt1 cayenne1 thyme and a few sweet herbs4 ,cover and cook quickly for forty minutes1 moistening from time to time with a spoonful of stock or gravy4 ,then add two large tomatoes sliced1 and cook twenty minutes longer4 ,serve the chicken with the sauce poured over it4 99 99 99 99 99 ,chicken with ,oysters ,stuff a young chicken with oyster and a few bread crumbs1 seasoned with salt1 pepper and butter4 ,truss the fowl1 place it in a tin pail with a tight cover4 ,stand the pail in a kettle of boiling water and leave on the fire one hour and a half4 ,remove the chicken and place in a dish4 ,pour the gravy into a saucepan1 adding two dozen oysters1 two hard boiled eggs chopped1 a wine glass of cream and one ounce of butter1 into which has been rubbed a teaspoonful of corn starch4 ,boil for a few moments and pour over the chicken4 ,this is an excellent way to cook a young turkey4 99 99 99 99 99 ,casuela ,cut a chicken into small pieces and fry it with a clove of garlic in a large tablespoonful of lard1 for ten minutes4 ,then add one quart of water1 half a cupful each of green peas1 string beans and grains of corn1 and boil one and one-half hours4 ,add three potatoes cut into bits1 one tablespoonful of rice1 salt1 pepper and the white of one egg4 ,boil for three-quarters of an hour longer1 then remove from the fire4 ,in a tureen mix one mashed potato with the yolk of the egg and a tablespoonful of vinegar4 ,strain the broth slowly into this and mix thoroughly before adding the chicken and other ingredients4 99 99 99 99 99 ,fried ,chicken1 ,maryland ,style ,cut up a chicken1 and season with salt1 pepper and a little mace4 ,dip the pieces into beaten egg1 then roll in flour and fry in lard and butter until brown4 ,take out the chicken and in the pan put a large piece of butter with a little flour4 ,as soon as it froths up stir in milk until thick4 ,let it boil a minute and pour over the chicken4 99 99 99 99 99 ,chicken with ,rice ,cut up a chicken and stew gently for ten minutes in a little water4 ,add two ounces of butter1 salt1 pepper1 mace and a green pepper1 chopped very fine1 stew until done4 ,make a form of boiled rice around a dish and lay the chicken in the middle of it4 ,add to the sauce a good piece of butter with a teaspoonful of flour rubbed into it and boil two minutes4 ,take from the fire and stir in the yolk of three eggs1 beaten with a half cup of rich cream4 ,pour over the chicken and serve4 99 99 99 99 99 ,chicken with ,spaghetti ,prepare the spaghetti by boiling about three pounds in salted water for twenty minutes4 ,stew a chicken in water until tender and pick it to pieces1 adding enough of the gravy to make a quart4 ,into this put four sliced onions that have been fried in two ounces of butter1 and one quart of tomatoes4 ,stew for fifteen minutes4 ,place a layer of spaghetti on a platter and sprinkle with grated ,parmesan cheese1 pour over some of the chicken sauce and repeat the layers1 putting the best of the chicken on top4 99 99 99 99 99 ,quail with ,celery ,cut six quail in halves and cover them with water in a stewpan1 adding strips of salt pork1 some finely chopped celery1 salt and pepper4 ,cook until done4 ,remove the birds and strain the liquor2 add to it1 two ounces of flour rubbed into two ounces of butter1 the remainder of the head of celery grated1 and two cups of milk4 ,when it thickens pour over the birds and serve very hot4 99 99 99 99 99 ,pheasant a la ,savarin ,place on the bottom of a roasting pan two slices of bread cut two inches thick4 ,spread over this the pounded liver and heart of the bird with an anchovy1 a bit of ham and two truffles minced4 ,on this lay the pheasant and roast until done4 ,serve on the cooked bread4 ,nothing but the finest ,burgundy should be served with this4 99 99 99 99 99 ,quail and ,onion ,to each quail allow one good sized onion1 sliced1 and half a glass each of oil and vinegar4 ,stew in a covered pot until the birds are tender4 ,season with salt and pepper1 and serve with any good sauce4 99 99 99 99 99 ,salmi of ,duck with ,olives ,roast for eight minutes two sprig tail ducks1 take out and cut the meat from the bones4 ,break up the bones4 ,cover with water in a saucepan and cook with a dozen cloves1 one onion and some chopped celery1 to make a gravy4 ,when done strain it off4 ,to this gravy add the meat1 two ounces of butter1 salt1 pepper1 cayenne1 one-half head of celery1 cut in strips1 one teaspoonful of currant jelly and one dozen stoned olives4 ,cook gently ten minutes1 stirring it well until smooth4 ,add a piece of butter rolled in brown flour4 ,stew five minutes and serve very hot4 99 99 99 99 99 ,stewed ,squabs ,make a stuffing of the livers and hearts of six birds chopped fine1 with a little butter1 chopped pork1 the yolk of an egg1 salt1 cayenne and a little lemon4 ,stuff the squabs with the above4 ,put them in a stew pan and cover with stock and stew one-half hour4 ,take out the birds1 add salt1 cayenne1 three tablespoonfuls of mushroom catsup1 one tablespoonful ,worcestershire sauce1 one tablespoonful of lime juice1 a large glass of port or sherry1 and two ounces of butter1 mixed with three tablespoonfuls of browned flour4 ,return the birds to the sauce for ten minutes4 ,fry some thick slices of bread1 place a bird on each and pour the sauce over them4 ,,meats ,illustration ,yorkshire ,steaks ,fry in butter several small tenderloin steaks1 with two onions sliced and one cucumber sliced4 ,when well browned add a pint of stock1 salt1 pepper and cayenne and one teaspoonful of made mustard4 ,simmer an hour or longer4 99 99 99 99 99 ,filet of ,beef a la ,rossini ,braise a larded filet of beef with what vegetables are in season4 ,put in a saucepan and moisten while cooking with a bottle of good claret or sherry4 ,when done garnish the meat with macaroni prepared as follows3 ,boil one-half pound of macaroni1 cut into three-inch lengths and put in a saucepan with some sliced mushrooms1 one-half pint of good stock1 three ounces of grated ,parmesan cheese1 and a pat of butter4 ,season with salt and pepper4 ,toss over the fire until well mixed and serve around the beef4 ,strain the vegetables out of the gravy and pour over the beef4 99 99 99 99 99 ,yorkshire ,pudding ,this is to be served with roast beef1 and it should be baked in the pan of drippings in which the beef has cooked4 ,mix a cup of flour with a cup of milk1 salt and one egg beaten4 ,bake quickly and serve at once4 99 99 99 99 99 ,cold ,roast ,beef ,stewed ,cut the remains of a cold roast into pieces1 flour the pieces and fry in butter until brown4 ,then put them into a saucepan with a cup of stock1 a glass of port1 salt1 pepper and cayenne4 ,simmer five minutes and add one tablespoonful of lime juice before serving4 99 99 99 99 99 ,lobscouse ,soak four thick slices of corned beef in fresh water for two hours4 ,fry four slices of salt pork or bacon4 ,in the fat fry four sliced onions a light brown4 ,place in a stewpan the beef1 onions and pork or bacon4 ,add a dozen sliced potatoes1 cover with water and season highly with pepper4 ,cover and stew gently until the meat is tender4 ,then break into the stewpan four sea biscuits1 cook for five minutes longer4 ,the liquor may be thickened a little more with a tablespoonful of flour mixed with a little cold water4 99 99 99 99 99 ,perchero ,place five pounds of beef in a large pot half filled with water4 ,boil for three hours1 having seasoned well with salt and pepper4 ,then add a large piece of pumpkin cut in pieces1 a pint of string beans1 a cup of corn1 a large onion sliced1 a carrot and a turnip diced1 and a bell pepper minced4 ,simmer for half an hour4 ,then add half a cup of rice and one teaspoonful of saffron4 ,cook for half an hour longer4 ,in another saucepan boil a cabbage1 and in a third pan stew some peeled apples and bananas cut up4 ,put the meat in the center of a platter and place the mixed fruits and vegetables around it4 99 99 99 99 99 ,stewed ,cold ,mutton or ,beef ,place in a saucepan three onions sliced1 a carrot and a potato diced2 salt1 pepper1 a teaspoonful of lime juice or vinegar1 with thin slices of cold meat4 ,cover closely and simmer for one hour1 add half a cup of cold water and simmer one hour longer4 ,season with a tablespoonful of ,worcestershire and thicken the gravy with an ounce of flour rubbed into butter4 99 99 99 99 99 ,lamb with ,macaroni ,cover the bottom of a baking pan with slices of bacon4 ,place on them a breast of young lamb and cover it with slices of bacon and thin slices of a peeled lemon4 ,season with salt and pepper1 add a small onion minced and a cup of stock4 ,cover and bake slowly for two hours4 ,boil half a cup of macaroni in gravy to which a few peeled tomatoes may be added4 ,when tender1 place it on a serving dish1 lay the lamb on it and pour over all the gravy which may be thickened with a little flour4 99 99 99 99 99 ,stewed ,fresh ,tongue ,soak a fresh tongue in cold water for one hour1 then boil it three hours and remove the skin4 ,place the tongue in a stewpan with half a head of celery1 one turnip1 one carrot and two onions cut in small pieces1 one dozen cloves1 salt and cayenne4 ,simmer for one and one-half hours4 ,take out the tongue and add to the gravy one tablespoonful of made mustard1 one of ,worcestershire sauce1 three tablespoonfuls of mushroom catsup1 three picketed gherkins chopped1 one glass of port or red wine1 and two ounces of butter1 creamed with three ounces of browned flour4 ,cook until smooth4 ,return the tongue to the sauce and simmer half an hour4 99 99 99 99 99 ,pork ,pie ,cut into small pieces enough pork to fill a baking dish4 ,season it with salt1 pepper and mace4 ,use no water4 ,cover the meat with a thick pastry crust and bake in a slow oven for two hours4 ,make a gravy of the bones and scraps of the pork1 well seasoned1 and pour into the pie after it is baked4 99 99 99 99 99 ,to ,barbecue a ,pig 7very old dish7 ,dress a pig of ten weeks old as if to roast4 ,make a stuffing of the liver1 two anchovies1 and sage leaves all chopped small2 bread crumbs1 four ounces of butter1 salt1 cayenne and a half pint of red wine4 ,stuff and sew the pig up4 ,roast at an open fire4 ,put in the dripping pan three bottles or more of red wine4 ,baste the pig frequently and when almost done put in the pan close to the fire two loaves of bread4 ,stand the pig in the dish for serving and put a lemon in his mouth4 ,place one of the loaves of bread on each side2 to the gravy in the pan add one anchovy1 one-half lemon and a few sweet herbs1 all chopped fine4 ,boil it a few minutes and pour over the pig4 ,lay slices of lemon and barberries round the dish4 99 99 99 99 99 ,to ,boil a ,ham ,soak a ham for one hour and clean with a brush4 ,put it in a kettle with plenty of cold water and after it boils cook seven hours1 skim well and always replenish with boiling water4 ,after it has boiled three hours add half a handful of whole cloves and at the end of five hours add one and a half pints of vinegar4 ,after boiling1 skin the ham1 sprinkle it with crumbs1 stick with cloves and roast in a moderate oven1 thirty minutes1 basting with a liquor of half vinegar and half water4 99 99 99 99 99 ,mexican ,tripe ,dip a thick honey comb piece of tripe in butter1 then in crumbs1 and broil over a clear fire until well done1 sprinkling over it whilst cooking three or four finely chopped green ,chilis4 ,melt in a hot soup plate one ounce of butter1 adding salt1 pepper and cayenne1 and one teaspoonful of made mustard1 rub smooth and add one-half teaspoonful of vinegar1 one tablespoonful of ,worcestershire sauce and the juice of one small lime4 ,lay the tripe in this sauce as soon as it is removed from the fire4 ,serve with buttered toast4 ,an excellent prelude to this dish is a plate of onion soup4 99 99 99 99 99 ,spanish ,bacon on ,toast ,fry a crisp brown1 twelve slices of bacon4 ,remove the bacon from the frying pan1 leaving some of the fat4 ,into this stir two tablespoonfuls of flour and a cup of milk2 a small onion minced and a dash of pepper4 ,cook until it is smooth4 ,have six slices of toast ready4 ,on each1 place two slices of the fried bacon and on each a slice of raw tomato4 ,pour the sauce over the toast and bacon and tomato1 and serve very hot4 ,,sauces ,illustration ,sauce for ,canvas-back ,duck ,melt together in a hot soup plate one ounce of butter1 and an equal amount of currant jelly4 ,add the juice of a lime1 a glass of sherry and a small cupful of finely chopped celery4 ,season with salt1 pepper and cayenne4 99 99 99 99 99 ,sauce for ,wild ,fowl ,take one shallot chopped1 salt1 cayenne1 mace1 a glass of port or claret1 one tablespoonful of ,worcestershire sauce1 one tablespoonful of mushroom catsup1 the rind of one-half lime and one tablespoonful of lime juice4 ,boil these ingredients for five minutes4 ,strain the liquor and add to any gravy4 99 99 99 99 99 ,hollandaise ,sauce ,heat a bowl with boiling water1 and wipe dry4 ,in it beat quarter of a cup of butter to a cream4 ,add the yolks of two raw eggs1 one at a time1 beating until smooth4 ,then add a tablespoonful of lemon juice1 salt and cayenne1 and beat the mixture with a fork or an egg beater1 for five minutes4 ,place the bowl in boiling water4 ,stir into the sauce two tablespoonfuls of boiling water1 and beat until the sauce is smooth and thick as mayonnaise4 99 99 99 99 99 ,parsley ,butter ,beat three tablespoonfuls of butter to a cream4 ,add half a tablespoonful of lemon juice and one of chopped parsley1 half a teaspoonful of salt4 ,beat all together several minutes1 when it is ready for use4 ,an excellent dressing for fried or broiled fish4 99 99 99 99 99 ,green ,sauce ,mix in a bowl a tablespoonful each of finely chopped parsley and onion1 with one tablespoonful of ,tarragon vinegar and one of cider vinegar4 ,season with salt1 pepper and cayenne4 99 99 99 99 99 ,egg ,sauce ,beat two ounces of butter to a froth4 ,mix into it one tablespoonful of flour and the yolk of one egg4 ,pour a cup of hot water of this batter1 stirring constantly4 ,heat over the fire until it is thick and smooth1 but be careful not to boil4 ,just before serving stir in two hard boiled eggs finely chopped4 99 99 99 99 99 ,celery ,sauce ,put in a stewpan with salt1 cayenne and a blade of mace1 three grated heads of celery4 ,cover with boiling water4 ,boil ten minutes and drain4 ,return to the fire with enough veal stock to cover the celery and stew half an hour4 ,then add two ounces of butter rolled in flour1 and half a cup of cream4 ,shake over the fire a minute or two and serve at once4 99 99 99 99 99 ,devil for ,boiled ,ham or ,fowl ,put in a saucepan half a teacupful of soup stock1 three ounces of butter1 one teaspoonful of salt1 one teaspoonful of made mustard1 two teaspoonfuls of ,french mustard1 two cloves of garlic chopped fine1 one onion chopped1 two green peppers and one pickeled gherkin chopped1 one tomato peeled and cut up1 the juice of half a lime and half a lime cut in thin slices4 ,simmer for one hour1 then add the following3 ,one tablespoonful of ,worcestershire sauce1 one of ,imperial sauce1 one of ,tarragon vinegar1 two of ,bon ,gout sauce1 two of mushroom catsup1 two of walnut catsup and two tablespoonfuls of chutney1 add half a pint of sherry and simmer for fifteen minutes4 ,this will keep several months4 99 99 99 99 99 ,onion ,sauce ,boil three good sized onions1 one hour4 ,drain and put in a stewpan with one-half pint of milk and one teaspoonful of salt4 ,simmer for fifteen minutes1 then rub through a sieve and put back in the pan with one-half pint of cream and one ounce of butter4 ,simmer ten minutes and serve very hot4 99 99 99 99 99 ,garlic ,sauce ,rub together in a mortar until smooth1 two ounces of butter1 two cloves of garlic and one teaspoonful of salt4 ,add a tablespoonful of lime juice and one-half a pint of melted butter4 ,beat until light and smooth1 when it is ready to serve4 99 99 99 99 99 ,melted ,butter ,take one pint of milk and one teaspoonful of salt2 when it boils stir into it three ounces of butter1 a little cayenne and two tablespoonfuls of flour rubbed into it4 ,let it boil one minute and serve at once4 99 99 99 99 99 ,salad ,dressing ,without ,oil ,put in a double saucepan the yolks of three eggs1 one teaspoonful of salt1 pepper1 cayenne1 and one tablespoonful of dry mustard4 ,mix well and sift in two tablespoonfuls of flour4 ,add three tablespoonfuls of vinegar and four of water4 ,stir until quite smooth4 ,place over the fire1 stirring continually one way4 ,as soon as it thickens remove from the fire and beat in three ounces of butter4 ,use when cool4 ,,vegetables ,illustration ,asparagus aux ,milanaise ,boil large choice asparagus until tender4 ,put a layer of stalks upon the dish on which they are to be served4 ,sprinkle with salt1 pepper1 cayenne1 and a little grated ,parmesan cheese4 ,make three layers of this and pour over all a little melted butter4 ,break on top a fresh egg for each person1 and put in the oven until set4 ,serve very hot4 ,to be served individually1 six stalks may be placed on each dish1 covered with cheese1 and an egg broken over them4 ,serve after placing in the oven a few moments4 99 99 99 99 99 ,corn au ,gratin ,score down twelve ears of boiled corn1 and with the back of a knife press out the kernels4 ,put them into a baking dish with a large piece of butter1 salt1 pepper1 a finely chopped green pepper and a tablespoonful of grated ,parmesan or ,gruyere cheese4 ,place in a hot oven until just browned and serve immediately4 99 99 99 99 99 ,chonfleur au ,gratin ,boil a large cauliflower twenty minutes in salted water4 ,when tender drain and put on the dish on which it is to be served4 ,make a sauce of two ounces of butter1 one ounce of flour and half a pint of milk1 one ounce of grated ,parmesan cheese1 salt and cayenne4 ,mix this well1 putting in the cheese last4 ,pour it over the cauliflower and sprinkle more cheese over the top4 ,set in a hot oven until browned and serve at once4 99 99 99 99 99 ,okra ,cut the stems off of young okra pods and boil in water until the seeds turn red1 which should be in half an hour4 ,drain and toss in a pan with butter1 salt1 pepper and cayenne4 99 99 99 99 99 ,potato ,cream ,boil six medium-sized1 mealy potatoes and when soft press them through a sieve until light and floury4 ,then beat into them the raw yolks of six eggs and a little milk and butter4 ,season with salt and pepper and sprinkle with finely chopped chevril and thyme1 and fine dice of fried bread before serving4 99 99 99 99 99 ,sweet ,potatoes ,take six good sized sweet potatoes and boil until nearly done4 ,then peel them and roll in melted butter1 lay in a buttered baking pan4 ,sprinkle with brown sugar and bake until done4 99 99 99 99 99 ,chili ,beans ,take four cups of red beans1 one onion1 four cloves of garlic1 cover with water and cook all day in a covered saucepan4 ,add a little water from time to time if too dry4 ,cook slowly four red peppers and five black peppers with seeds out1 three black peppers with seeds1 four cloves of garlic1 four onions with the hearts taken out1 salt1 and one cup of beef stock4 ,rub through a sieve4 ,put in a saucepan four tablespoonfuls of marrow4 ,when very hot add the beans and then the sauce4 99 99 99 99 99 ,to ,boil ,rice ,have plenty of salted water1 with the juice of a lime in it4 ,when boiling add rice that has been washed in three waters4 ,boil fast for sixteen minutes4 ,try a grain1 and if done dash in a glass of cold water4 ,drain at once through a colander4 ,cover with a cloth and let stand by the fire for a few minutes1 shaking up the colander once or twice4 ,this will make every grain separate4 99 99 99 99 99 ,risotto ,fry two chopped onions in butter until light brown in color4 ,add one cup of raw rice and cover with beef stock4 ,as the rice absorbs the stock add more until done4 ,then add two large tomatoes stewed with a little sugar and highly seasoned4 ,place on the dish for serving and grate ,parmesan cheese over it4 ,,salads ,illustration ,club ,salad ,boil separately two carrots1 two turnips1 and four potatoes4 ,when cold1 cut the vegetables into dice and mix them together1 adding three apples peeled and cut into small bits4 ,toss in a large salad bowl with several olives for garnish4 ,bits of celery or cold cauliflower may be added4 ,pour over all a mayonnaise1 or if preferred1 a ,french dressing4 ,another dressing that is excellent with this salad is one made of the yolks of four raw eggs beaten into half a glass of rich cream which may be either sweet or sour4 ,to this add one teaspoonful of salt1 one of mustard and a wineglassful of vinegar1 blending carefully4 99 99 99 99 99 ,winter ,salad ,cut the white stalks of a head of celery into small bits4 ,mix with two boiled potatoes cut in dice1 two or three boiled beets cut in dice1 a large white onion boiled and cut up1 some chopped truffles1 anchovies and stoned olives1 a tablespoonful or more of each4 ,serve with mayonnaise4 99 99 99 99 99 ,cheese ,straws to ,serve with ,salad ,make a paste of two ounces of grated ,parmesan cheese1 two ounces of flour1 two ounces of butter1 the yolk of one egg1 salt and cayenne4 ,roll out the paste until about one-eighth of an inch thick4 ,cut into very narrow strips and place on a buttered tin4 ,bake ten minutes in a hot oven4 ,,desserts ,,and ,,cakes ,illustration ,mince ,meat ,measure carefully and mix together the following ingredients3 ,two pounds of roast beef finely chopped1 two pounds of chopped beef suet1 two pounds of chopped peeled apples1 two pounds of seeded raisins1 two pounds ,sultana raisins1 two pounds of washed currants1 two pounds of white sugar1 one pound of citron cut in bits1 one pound of dried orange peel1 two nutmegs grated1 three teaspoonfuls of ground mace1 three teaspoonfuls of ground cloves1 three teaspoonfuls of ground cinnamon1 one teaspoonful of salt1 the grated rind and juice of two oranges1 one quart of brandy1 one quart of sherry and one glass of blackberry jelly4 ,after mixing thoroughly place the mince meat in a stone jar and use it from this4 99 99 99 99 99 ,hot ,zabajone ,beat well together the yolks of six eggs1 and half a cup of sugar4 ,heat in a double saucepan1 being careful to stir only one way4 ,place in a strainer the shaved peel of three oranges4 ,through this pour slowly into the eggs a quart of champagne 7white wine may be substituted71 and allow the mixture to thicken4 ,serve hot in champagne glasses4 99 99 99 99 99 ,frozen ,zabajone ,mix the same as for hot zabajone1 adding another half cup of sugar and a tablespoonful of orange juice4 ,when it is cold half freeze in a freezer4 ,then remove and place in paper cases or moulds1 on the ice4 99 99 99 99 99 ,genoise ,pastry ,beat to a cream half a cup of butter and half a cup of sugar4 ,break into the cream three eggs1 one at a time1 and mix until smooth4 ,stir in half a cup of flour4 ,pour on a buttered tin and bake ten or fifteen minutes4 ,when cold spread thickly with apricot jam and cover with chocolate icing4 ,set in the oven a few moments1 then put aside to cool4 ,cut into odd shapes before serving4 99 99 99 99 99 ,omelette ,souffle ,beat to a cream the yolks of six eggs1 four tablespoonfuls of sugar and the grated rind of half a lemon4 ,whip the whites of the eggs to a stiff froth4 ,place in a frying pan over the fire four ounces of butter4 ,when it is melted mix the yolks and whites together and stir quickly into the pan4 ,as soon as the eggs have absorbed the butter1 pour them into a buttered baking dish and set in a hot oven for six or seven minutes4 ,serve at once4 99 99 99 99 99 ,marmalade ,pudding ,cream half a cup of sugar and two teaspoonfuls of butter4 ,beat into this the yolks of four eggs and one cup of cream or milk4 ,add a cup of fine bread crumbs and the beaten whites of the eggs2 then a cup of orange marmalade1 or some other fruit marmalade4 ,pour into a buttered mould and bake one hour in a moderate oven4 ,turn out of the mould and serve with a brandy sauce1 or cream4 99 99 99 99 99 ,amherst ,pudding ,line a baking dish with thinly rolled pie crust or puff paste4 ,fill with the following mixture4 ,a small cup of butter creamed with two cups of sugar and beaten up with four or five eggs1 a cupful of finely chopped apple added1 with the grated rind and juice of a lemon and a little water4 ,sprinkle with nutmeg1 and bake for half an hour in a moderate oven4 99 99 99 99 99 ,brown ,betty ,cover the bottom of a baking dish with bread crumbs1 over which place a layer of thinly sliced tart apples4 ,sprinkle thickly with sugar and small pieces of butter1 cinnamon and nutmeg1 then cover with bread crumbs and repeat the layers until the dish is filled1 having a layer of crumbs sprinkled with bits of butter on top4 ,then pour over all three-quarters of a cup of molasses thinned with a little hot water4 ,bake until the apples are tender and the top is well browned4 99 99 99 99 99 ,chocolate ,pudding ,grate one-half a pound of ,baker's chocolate1 and melt it in half a pint of hot milk4 ,stir into the milk also half a cup of bread crumbs1 one cup of powdered sugar and the beaten whites of six eggs4 ,wet a melon mould in cold water and pour the mixture into it4 ,boil three-quarters of an hour4 ,serve with cream1 or the following sauce3 ,beat the yolks of six eggs very light4 ,heat a cup of wine and a cup of sugar until the sugar is melted4 ,remove from the fire and stir in the eggs quickly4 99 99 99 99 99 ,bread and ,molasses ,pudding ,butter thickly some slices of bread and lay in a baking dish4 ,cover them with thick black molasses and bake slowly4 ,the pudding should be served hot1 with thick cream4 99 99 99 99 99 ,baked ,bananas ,put into a bowl three tablespoonfuls of butter1 six of sugar1 and three of wine4 ,set the bowl in hot water to melt the butter4 ,peel the fruit and lay it in a baking pan4 ,pour over it the mixture in the bowl1 and bake half an hour1 basting several times4 99 99 99 99 99 ,hermits ,cream two cups of sugar and one cup of butter4 ,add three well beaten eggs and three tablespoonfuls of milk4 ,sift into this six cups of flour and a teaspoonful each of cinnamon1 nutmeg and clove4 ,add last a cup of chopped raisins4 ,roll the dough out about one-quarter of an inch thick1 cut into small squares and bake in a quick oven for twelve minutes4 99 99 99 99 99 ,lady ,baltimore ,cake ,cream one pound of sugar and half a pound of butter4 ,beat the yolks and whites of eight eggs separately1 and add the beaten yolks to the butter and sugar4 ,stir in half a pint of milk and one pound of flour with four teaspoonfuls of baking powder4 ,flavor with lemon or vanilla and bake in three layers4 ,for the filling1 boil three cups of powdered sugar and three-quarters of a cup of water for five minutes4 ,beat four eggs1 the yolks and whites together1 and into them stir the boiling syrup1 add two cups of chopped raisins and two cups of almonds1 chopped and blanched4 ,flavor with vanilla and spread thickly between the layers of cake4 ,cover with white frosting4 99 99 99 99 99 ,silver ,cake ,beat lightly the whites of eight eggs4 ,cream two cups of sugar and half a cup of butter4 ,stir into the eggs1 adding three-fourths of a cup of milk4 ,sift into the batter three cups of flour and one heaping teaspoonful of baking powder4 ,bake in a moderate oven4 99 99 99 99 99 ,gold ,cake ,cream a cup of sugar and three-fourths of a cup of butter4 ,mix into this the beaten yolks of eight eggs and half a cup of milk4 ,last add one and a half cups of flour with one teaspoonful of baking powder4 ,bake in a long bread tin4 99 99 99 99 99 ,fig ,filling for ,cake ,chop together one pound of dried figs and one cup of seeded raisins4 ,add the juice and grated rind of a lemon and sugar to taste4 ,pour over the mixture a cup of water and heat thoroughly1 mixing it over the fire4 ,spread between layers of white cake4 99 99 99 99 99 ,thin ,gingerbread ,place in a saucepan one pint of molasses1 one cup of butter1 one teaspoonful of ginger1 one teaspoonful of soda1 and let them boil together for a moment4 ,then remove from the fire1 and when nearly cool stir in flour enough to make a thick batter or dough4 ,spread thinly on tins and bake quickly4 ,,wine ,,cups and ,,punches ,illustration ,champagne ,cup ,i ,pour on a sliced cucumber one pint of sherry and one-half pint of brandy4 ,grate the rind of two lemons over a little sugar4 ,add it to the mixture with the juice of one lemon and the juice of three oranges1 half a pint of ,curacao1 two bottles of seltzer1 three bottles of apollinaris and three bottles of champagne4 ,sweeten to taste and ice well4 99 99 99 99 99 ,champagne ,cup ,,ii ,mix together two tablespoonfuls of sugar1 the juice and shaved peel of a lemon1 a few slices of cucumbers1 one wine glass of ,curacao1 one quart of apollinaris and one quart of champagne4 ,pour over a block of ice in a punch bowl4 99 99 99 99 99 ,champagne ,cup ,,iii ,rub three ounces of sugar on lemon peel and put in a punch bowl with the juice of four lemons1 one quart of apollinaris1 and one quart of orgeat4 ,beat this well4 ,then add one pint of brandy1 half a glass of ,jamaica rum and a glass of ,maraschino4 ,strain into a bowl of ice and just before serving1 pour in three quarts of champagne4 99 99 99 99 99 ,champagne ,cup ,,iv ,two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed with the juice of half a lemon1 three slices of pineapple1 one wine glass each of ,maraschino and brandy and a quart each of apollinaris and champagne4 ,ice well4 99 99 99 99 99 ,champagne ,cup ,v ,rub two ounces of sugar over the peel of an orange4 ,mix with it the juice of an orange1 two wine glasses of sherry1 one wine glass of ,maraschino1 and a quart each of apollinaris and champagne4 ,add a few slices of cucumber and plenty of ice4 99 99 99 99 99 ,hock ,cup ,pour over a block of ice in a punch bowl1 a wine glass of ,maraschino1 two quarts of apollinaris1 two quarts of sparkling hock and the juice of two lemons4 ,sweeten with two ounces of sugar4 99 99 99 99 99 ,badminton ,claret ,cup ,rub six lumps of sugar on a lemon1 strain the juice of the lemon over the sugar and add a glass of good sherry1 two sprigs of verbena1 a few slices of cucumber and a quart of claret4 ,place in the bowl a large piece of ice1 and when ready to serve add a quart of sparkling mineral water4 99 99 99 99 99 ,moselle ,cup ,place the following ingredients in a punch bowl1 with a block of ice1 two ounces of sugar1 the shaved peel of half an orange1 three peaches sliced1 a small pineapple sliced1 half a dozen apricots1 a wine glass of sherry1 a quart of sparkling ,moselle and a quart of apollinaris4 99 99 99 99 99 ,sauterne ,cup ,pour in a punch bowl1 with ice1 a quart each of sauterne1 apollinaris and champagne1 a wine glass of ,chartreuse and two tablespoonfuls of sugar4 99 99 99 99 99 ,champagne ,punch ,in a bowl place one sliced orange1 one lime sliced very thin1 and the juice of another lime1 one-fourth of a pineapple sliced1 and one-fourth of a pound of sugar4 ,let stand twelve hours4 ,put a large block of ice in a punch bowl1 add the above ingredients with a wine glass of ,maraschino1 two tumblers of sauterne1 a wine glass of raspberry syrup1 and last of all1 one quart of champagne1 a few whole straw-berries and a claret glass of ,benedictine may also be added4 99 99 99 99 99 ,t ,punch ,slice a whole pineapple and three lemons1 and place in a punch bowl with the juice only of nine other lemons1 add two pounds of sugar1 and let these ingredients stand several hours4 ,then add one quart each of green tea1 ,jamaica rum1 brandy1 claret1 a pint of ,curacao1 and allow it to stand another hour4 ,then place in the punch bowl with a large block of ice1 and pour in six quarts of champagne4 99 99 99 99 99 ,new ,york ,club ,punch ,take two pounds of lump sugar and squeeze over it the juice of one dozen lemons1 using a little of the grated rind4 ,let this stand three hours1 then strain the syrup through two thicknesses of flannel and set away on ice4 ,just before serving add one quart each of brandy1 ,jamaica rum1 ,madeira and water4 99 99 99 99 99 ,milk ,punch ,take the juice and shaved peel of two dozen lemons1 mix with five quarts of water1 three pounds of loaf sugar and six quarts of rum4 ,stir until the sugar is dissolved1 then add two quarts of boiling milk and allow the mixture to stand twenty-four hours4 ,then strain twice through a cloth4 99 99 99 99 99 ,apple ,toddy ,i ,bake slowly two dozen cored apples until done4 ,place in a large stone jar with eight pounds of sugar4 ,pour over them four gallons of boiling water and let stand for forty-eight hours4 ,then remove the apples and crush them after taking off the skins4 ,return the fine pulp to the jar1 and add one gallon of whiskey1 one gallon of brandy1 one gallon of peach brandy and three pints of ,jamaica rum4 ,the toddy should stand in the covered jar for a week before being used4 99 99 99 99 99 ,apple ,toddy ,,ii ,prepare six cored apples by sticking a dozen cloves in each and baking slowly until soft4 ,put them in a stone jar and pour over them a toddy made of two quarts of whiskey1 one quart of brandy1 one pint of rum and three cups of water1 sweeten to taste and cover closely1 allowing the mixture to blend for a week before using4 ,,index ,,soups ,,and ,,chowders ,onion ,soup ,palestine ,soup ,black ,bean ,soup ,parker ,house ,tomato ,soup ,celery ,soup ,bisque of ,prawns or ,shrimps ,lobster ,soup ,venison ,soup ,puree of ,venison ,clear ,soup ,stock ,daniel ,webster's ,chowder ,scott's ,chowder ,marblehead ,chowder ,clam ,chowder ,i ,clam ,chowder ,,ii ,force ,meat ,balls for ,chowder ,,fish ,oysters a la ,marechale ,toasted ,angels ,oyster ,pats ,scalloped ,clams ,shrimp or ,oyster ,curry ,shrimps a la ,bordelaise ,shrimps with ,tomato ,saute of ,shrimps ,crab a la ,creole ,sole a la ,normandie ,filet of ,sole a la ,bohemian ,baked ,sole ,flounders a la ,magouze ,salmon a la ,melville ,stewed ,haddock ,bacalas a la ,viscaina ,baked ,sardines ,sardines with ,cheese ,scalloped ,fish ,roe ,kedgeree ,bouillabaise ,,entrees ,sweetbreads with ,mushrooms ,terrapin ,frogs a la ,poulette ,calves' ,head en ,tortue ,chops a la ,reine ,calves' ,feet a la ,marechale ,puree of ,chestnuts with ,chops ,lamb ,chops a la ,nesselrode ,devil ,chops ,lamb ,cutlets ,duchesse ,lamb ,cutlets a la ,condi ,eggs with ,tomatoes ,macaroni a la ,rossini ,timbale of ,macaroni for ,twelve ,persons ,,chicken ,,and ,,game ,chicken ,portuguese ,chicken with ,oysters ,casuela ,fried ,chicken1 ,maryland ,style ,chicken with ,rice ,chicken with ,spaghetti ,quail with ,celery ,pheasant a la ,savarin ,quail and ,onion ,salmi of ,duck with ,olives ,stewed ,squabs ,,meats ,yorkshire ,steaks ,filet of ,beef a la ,rossini ,yorkshire ,pudding ,cold ,roast ,beef ,stewed ,lobscouse ,perchero ,stewed ,cold ,mutton or ,beef ,lamb with ,macaroni ,stewed ,fresh ,tongue ,pork ,pie ,to ,barbecue a ,pig 7very old dish7 ,to ,boil a ,ham ,mexican ,tripe ,spanish ,bacon on ,toast ,,sauces ,sauce for ,canvas-back ,duck ,sauce for ,wild ,fowl ,hollandaise ,sauce ,parsley ,butter ,green ,sauce ,egg ,sauce ,celery ,sauce ,devil for ,boiled ,ham or ,fowl ,onion ,sauce ,garlic ,sauce ,melted ,butter ,salad ,dressing ,without ,oil ,,vegetables ,asparagus aux ,milanaise ,corn au ,gratin ,chonfleur au ,gratin ,okra ,potato ,cream ,sweet ,potatoes ,chili ,beans ,to ,boil ,rice ,risotto ,,salads ,club ,salad ,winter ,salad ,cheese ,straws to ,serve with ,salad ,,desserts ,,and ,,cakes ,mince ,meat ,hot ,zabajone ,frozen ,zabajone ,genoise ,pastry ,omelette ,souffle ,marmalade ,pudding ,amherst ,pudding ,brown ,betty ,chocolate ,pudding ,bread and ,molasses ,pudding ,baked ,bananas ,hermits ,lady ,baltimore ,cake ,silver ,cake ,gold ,cake ,fig ,filling for ,cake ,thin ,gingerbread ,,wine ,,cups ,,and ,,punches ,champagne ,cup ,i ,champagne ,cup ,,ii ,champagne ,cup ,,iii ,champagne ,cup ,,iv ,champagne ,cup ,v ,hock ,cup ,badminton ,claret ,cup ,moselle ,cup ,sauterne ,cup ,champagne ,punch ,t ,punch ,new ,york ,club ,punch ,milk ,punch ,apple ,toddy ,i ,apple ,toddy ,,ii