,transcrib]'s ,note ,obvi\s typographical errors h be5 correct$4 ,a li/ ( *anges is f\nd at ! end ( ! text4 ,inconsi/5cy 9 spell+ & hyph5ation has be5 ma9ta9$4 ,a li/ ( inconsi/5tly spell$ words is f\nd at ! end ( ! text4 ,oe ligatures h be5 exp&$4 ,! foll[+ codes h be5 us$ = *>act]s t _c be display$ 9 ! "* set us$ = ?is e-book4 ,dagg] -- ,"r po9t+ h& ,,*oice ,,cook]y ,,by ,,ca!r9e ,,ow5 ,,au?or ,,( ,,t5 ,,doll>s ,,en\gh ,,g5tle ,,bread-,,w9n]s ,,etc4 ,,new ,,york ,,h>p] ,,bro!rs1 ,,frankl9 ,,squ>e #ahhi ,copyright1 #ahhi1 by ,,h>p] ,,bro!rs4 ,all rights res]v$4 ,,preface4 ,*oice cook]y is n int5d$ = h\seholds t h to /udy economy1 except :]e economy is a relative t]m2 :]e1 p]haps1 ! h\sekeep] c\ld easily sp5d a doll> = ! mat]ials ( a luxury1 b c\ld n sp>e ! f\r or five doll>s a cat]] w\ld *>ge4 ,_m families enjoy giv+ little d9n]s1 or o!rwise ex]cis+ hospitality1 b are deb>r$ f do+ s by ! fact t any?+ beyond ! ord9>y daily f>e has to be ord]$ 91 or an exp5sive extra cook engag$4 ,& al?\gh we may regret t hospitality %\ld ev] be dep5d5t on f9e cook+1 we h to take ?+s z !y are4 ,x is n e ho/ess :o loves simplicity t d>es to practise x4 ,x 0 to help ! wom5 :o wi% to "k at a glance :at is newe/ & be/ 9 mod]n cook]y t ^! *apt]s 7 writt5 = ,h>p]'s ,baz>1 & are n[ ga!r$ into a book4 ,x is hop$ by ! writ] t ! copi\s details & simplification ( diff]5t matt]s w enable ^? :o h already a*iev$ success 9 ! pla9] bran*es ( cook]y to v5ture fur!r1 & realize = !mselves t x is only ! fir/ /ep t co/s4 ,i h to ackn[l$ge my indebt$ness to ,mrs4 ,cl>ke1 ( ! ,s\? ,k5s+ton ,s*ool ( ,cook]y1 to ,madame de ,salis1 & ^? epicurean fri5ds :o h ca/ _! nets 9 =eign wat]s1 & s5t me ! da9tie/ fi% !y caught4 ,,cont5ts4 ,,*apt] ,,page ,i4 ,,introduction #a ,,ii4 ,,sauces #aa ,,iii4 ,,:ite ,,sauces #bc ,,iv4 ,,br[n ,,sauces #cc ,v4 ,,cold ,,sauces #db ,,vi4 ,,s\ps #ea ,,vii4 ,,fi% ,,entrees #fa ,,viii4 ,,v>i\s ,,ways ,,( ,,s]v+ ,,oy/]s #ga ,,ix4 ,,v>i\s ,,cul9>y ,,matt]s #gi ,x4 ,,entrees #hf ,,xi4 ,,entrees ,,( ,,mutton ,,cutlets ,,or ,,*ops #ih ,,xii4 ,,on ,,! ,,mann] ,,( ,,prep>+ ,,croquettes1 ,,cutlets1 ,,kromeskies1 ,,rissoles1 ,,& ,,cig>ettes #ajg ,,xiii4 ,,patties #aaf ,,xiv4 ,,entrees #abe ,,xv4 ,,entrees--cont9u$ #acd ,,xvi4 ,,entrees--cont9u$ #adc ,,xvii4 ,,cold ,,entrees1 ,,or ,,*audfroids #aec ,,xviii4 ,,cold ,,entrees #afb ,,xix4 ,,galant9es1 ,,ballot9es1 ,,etc4 #agb ,,xx4 ,,h[ ,,to ,,fillet4--,,cold ,,game ,,pies #aha ,,xxi4 ,,g>ni%es #aia ,,xxii4 ,,v>i\s ,,ways ,,( ,,s]v+ ,,vegetables #aii ,,xxiii4 ,,jellies #bjh ,,xxiv4 ,,jellies--cont9u$ #bag ,,xxv4 ,,cold ,,sweets4--,,creams #bbf ,,xxvi4 ,,creams ,,& ,,froz5 ,,pudd+s #bce ,,xxvii4 ,,ic$ ,,pudd+s #bdc ,,xxviii4 ,,ice-,,creams ,,& ,,wat]-,,ices #beb ,,xxix4 ,,miscellane\s ,,sweets #bfb ,,xxx4 ,,miscellane\s ,,sweets--cont9u$ #bga ,,xxxi4 ,,miscellane\s ,,sweets--cont9u$ #bha ,,xxxii4 ,,f9e ,,cakes ,,& ,,sauces #bia ,,xxxiii4 ,,salads ,,& ,,*eese ,,di%es #cjj ,,index #cji ,,*oice ,,cook]y4 ,i4 ,,introduction4 ,by *oice cook]y is meant exactly :at ! words imply4 ,!re w be no attempt to tea* family or inexp5sive cook+1 ^? bran*es ( dome/ic economy hav+ be5 s excell5tly treat$ by capable h&s already4 ,x may be said en passant1 h[ev]1 t ev5 *oice cook+ is n necess>ily exp5sive4 ,_m di%es co/ little = ! mat]ials1 b owe _! da9t9ess & exp5siv5ess to ! c>e be/[$ 9 cook+ or to a f9e sauce4 ,= in/ance3 cod1 "o ( ! *eape/ ( fi%1 & consid]$ co>se food z usually s]v$1 becomes an epicurean di% :5 s]v$ ) a f9e ,holl&aise or oy/] sauce1 & x w n ev5 !n be m exp5sive ?an any av]age-pric$ boil+ fi%4 ,fl\nd] s]v$ z sole ,norm&e conjures up memories ( ! fam\s ,philippe1 ^: =tune x made1 or x may be ( luxuri\s little d9n]s at o!r fam\s re/aurants1 & is sugge/ive1 9 fact1 ( any?+ b economy4 ,yet x is really an inexp5sive di%4 ,b :ile x is q true t f9e cook+ does n always mean exp5sive cook+1 x is also true t x requires ! be/ mat]ials & suffici5t ( !m2 t if satisfactory results are to be obta9$ !re mu/ be no attempt to /9t or *ange proportions f a false idea ( economy1 al?\gh x mu/ nev] be =gott5 t all good cook+ is economical1 by :i* ,i mean t !re is no wa/e1 e c5t's wor? ( mat]ial be+ made to d its full duty4 ,9 ?is book ! object w be to give ! newe/ & mo/ re*]*e di%es1 & ^! w naturally be exp5sive4 ,yet = ^? families :o dep5d ^u ! cat]] = ev]y?+ 9 ! way ( f9e s\ps1 entrees1 or sauces1 because ! cook c a*ieve only ! pla9 "p ( ! d9n]1 x w be f\nd a great economy z well z conv5i5ce to be indep5d5t ( ?is outside res\rce1 :i* is always v co/ly1 & inv>iably de/roys ! individuality ( a repa/4 ,_m new recipes w be giv51 & o!rs little kn[n 9 private kit*5s1 or ?\ght to be q beyond ! atta9m5t ( any b an accompli%$ *ef4 ,b if /rict att5tion be paid to small matt]s1 & ! directions fai?fully c>ri$ out1 !re w be no difficulty 9 a lady becom+ h] own *ef4 ,i propose to beg9 ) sauces4 ,?is is rev]s+ ! usual mode1 & yet ,i ?9k ! read] w n regret ! innovation4 ,! cook+ to be taught 9 ^! pages1 be+ emphatically :at is popul>ly kn[n z ,delmonico cook+1 v mu* dep5ds on ! excell5ce ( ! sauces s]v$ ) ea* di%2 & z x is no "t to le>n to make a f9e sauce :5 ! di% x is s]v$ ) is be+ cook$1 ,i ?9k ! bett] plan is to give ! sauces fir/4 ,!y w be frequ5tly ref]r$ to1 b no repetition ( ! recipes w be giv54 ,be=e proce$+ fur!r ,i w say a few words t may save "t & pati5ce h]eaft]4 ,( c\rse x is n expect$ t any "o w hope to succe$ ) elaborate di%es )\t und]/&+ ! pr9ciples ( simple cook+1 b _m d ?is )\t p]ceiv+ t 9 t k !y hold ! key to v mu* m1 & ,i w\ld ask read]s :o are 9 e>ne/ ab\t ! matt] to acquire ! habit ( putt+ two & two toge!r 9 cook+ z !y w\ld 9 fancy-"w4 ,if y "k half a doz5 embroid]y or lace /it*es1 y see at once t y c produce ! elaborate comb9ations 9 :i* ^? /it*es are us$4 ,s x is ) cook+4 ,! mo/ elaborate di% w only be a comb9ation ( two or ?ree simpl] processes ( cook+1 p]fectly done--t is a s9e qua non--some?+ fri$1 roa/$1 boil$1 or brais$ to p]fection1 & a sauce t no *ef c\ld improve ^u2 b to recognize t ?is is s--t :5 y c make a ,*ateaubri& sauce or a ,be>naise p]fectly1 & c saute a /eak1 ! fam$ filets a la ,*ateaubri& or a la ,be>naise are no long] a my/]y1 or t "o :o c make cle> meat jelly & roa/ a *ick5 has le>n$ all b ! arrangem5t ( a *audfroid 9 aspic--w make app>5tly complicat$ di%es simple4 ,i g into ^! matt]s because ,i hope to cause my read]s to ?9k ab\t ! recipes !y w use1 :5 !y w see = !mselves t ev5 ! f9e/ cook+ is n intricate nor 9 any way difficult4 ,x requires intellig5ce & great c>e ab\t details3 no half-att5tion w d1 any m ?an x w 9 any o!r ?+ we attempt1 :e!r x be high art or dome/ic art4 ,9 mak+ sauces or read+ recipes = !m x simplifies matt]s to rememb] t 9 savory sauces--by :i* ,i mean ^? s]v$ ) meats or fi%--!re are :at ! ,fr5* call ! two "m sauces1 :ite sauce & br[n2 all o!rs1 ) few exceptions1 are modifications ( ^! two2 t is to say1 be*amel is only :ite sauce made ) :ite /ock & cream in/ead ( milk2 ,allem&e is ! same1 only yolks ( eggs replace ! cream2 & s on ?r\gh ! long li/ ( sauces belong+ to ! blond v>iety4 ,! simple br[n sauce becomes ! fam\s ,*ateaubri& by ! addition ( glaze 7or v /rong gravy7 & a glass ( :ite w9e1 & is ! "m ( _m o!rs equally f9e4 ,?is be+ s1 x w be se5 t x is ( ! fir/ importance t ! mak+ ( ^! two "m sauces %\ld be ?or\ghly und]/ood1 9 ord] = ! f9] ones bas$ on !m to be successfully accompli%$4 ,x w cle> ! way = easy "w if ,i "h give ! directions = mak+ "o ( ! mo/ necess>y & conv5i5t aids to f9e cook+--! above-nam$ glaze4 ,to h x 9 ! h\se saves mu* worry & "w4 ,if ! s\p is n j s /rong z we wi%1 ! addition ( a small piece ( glaze w make x excell5t2 or we wi% to make br[n sauce1 & h no /ock1 ! glaze comes to our aid4 ,to h /ock 9 ! h\se at all times is by no means easy 9 a small family1 especially 9 summ]2 ) glaze1 :i* is solidifi$ /ock1 "o is indep5d5t ( x4 ,six p\nds ( lean beef f ! leg1 or a knuckle ( veal & beef to make six p\nds4 ,cut ?is 9 pieces two in*es squ>e or less2 d ! same ) half a p\nd ( lean ham1 free f r9d or smoky outside1 & :i* has be5 scald$ five m9utes4 ,put ! meat into a two-gallon pot ) ?ree m$ium-siz$ onions ) two cloves 9 ea*1 a turnip1 a c>rot1 & a small head ( cel]y4 ,p\r ov] !m five qu>ts ( cold wat]2 let x come sl[ly to ! boil+-po9t1 :5 skim1 & draw to a spot :]e x w g5tly simm] = six h\rs4 ,?is /ock z x is w be an excell5t f\ndation = all k9ds ( cle> s\ps or gravies1 ) ! addition ( salt1 :i* mu/ on no acc\nt be add$ = glaze4 ,to r$uce ?is /ock to glaze1 d z foll[s3 ,/ra9 ! /ock fir/ ?r\gh a col&]1 & return meat & vegetables to ! pot2 put to !m f\r qu>ts ( hot wat]1 & let x boil f\r h\rs long]4 ,! importance ( ?is second boil+1 :i* may at fir/ sight appe> useless economy1 w be se5 if y let ! two /ocks get cold2 ! fir/ w be ( delightful flavor1 b probably q liquid2 ! la/ w be flavorless1 b if ! boil+ process has be5 sl[ en\gh x w be a jelly1 ! second boil+ hav+ be5 necess>y to extract ! gelat9e f ! bones1 :i* is indisp5sable = ! =mation ( glaze4 ,/ra9 bo? ^! /ocks ?r\gh a scald$ clo?4 7,if !y h be5 all[$ to get cool1 heat !m 9 ord] to /ra947 ,put bo? /ocks toge!r into "o l>ge pot1 & let x boil z fa/ z possible ) ! cov] (f1 leav+ a l>ge spoon 9 x to prev5t x boil+ ov]1 also to /ir occasionally2 :5 x is r$uc$ to ?ree p9ts put x into a small saucepan1 & let x boil m sl[ly4 ,/ir frequ5tly ) a wood5 spoon until x beg9s to ?ick5 & has a f9e yell[i%-br[n color1 :i* w be :5 x is r$uc$ to a qu>t or r less4 ,at ?is po9t wat* closely1 z x quickly burns4 ,:5 !re is only a p9t & a half x w be fit to p\r into small cups or j>s1 or x may be dri$ 9 ?9 %eets1 if requir$ = s\p 9 travell+2 to d ?is1 p\r x into oil$ t9 pans an in* deep4 ,:5 cold x c be cut out 9 two-in* squ>es & dri$ by exposure to ! air till x is l glue4 ,"o squ>e makes a cup ( /rong s\p if dissolv$ 9 boil+ wat] & season$4 ,if1 h[ev]1 x is put into pots1 x mu/ n be cov]$ until all moi/ure has evaporat$ & ! glaze %r9ks f ! sides ( ! j>4 ,?is may take a mon?4 ,! mo/ conv5i5t ( all ways = pres]v+ glaze is to get f y\r but*] a y>d ( sausage-sk94 ,tie "o end v tightly1 !n p\r 9 ! glaze :ile w>m by means ( a l>ge funnel4 ,tie ! sk9 j z y w\ld sausage z close to ! glaze z possible1 cut (f any rema9+ sk91 & hang ! "o conta9+ ! glaze up to dry4 ,:5 ne$$1 a slice is cut f ?is4 ,( c\rse any /rong meat & bone-s\p c be boil$ d[n 9 ! same way1 & :]e !re is meat on h& 9 dang] ( spoil+ f sudd5 *ange ( wea!r x c be turn$ into glaze1 & kept indef9itely4 ,i h f\nd glaze five ye>s old z good z ! fir/ week4 ,,ii4 ,,sauces4 ,9 addition to ! glaze1 = :i* ! recipe is giv5 9 ! prec$+ pages1 & :i* w make y indep5d5t ( ! /ock pot1 !re are sev]al o!r articles involv+ v small outlay :i* x is absolutely necess>y to h at h& 9 ord] to foll[ directions )\t tr\ble & worry4 ,x is (t5 said by ?\ghtless h\sekeep]s t cook+-books are ( little use1 because ! recipes always call = some?+ t is n 9 ! h\se4 ,?is is a habit ( m9d only1 = ! v wom5 :o say x keep _! "w-baskets suppli$ ) ev]y?+ necess>y = "w1 n only ! ev]yday :ite & black spools1 nor w\ld !y hesitate to und]take a piece ( embroid]y :i* requir$ q unusual comb9ations ( color or mat]ial1 & to be obta9$ only ) difficulty4 ,grant a little ( ?is e>ne/ pa9/ak+ to ! requirem5ts ( ! cook+-book at ! />t1 see t ! h]b-bottles are suppli$ ) dri$ h]bs 7:5 fre% are n atta9able71 ! spice-boxes conta9 ! small quantity ( fre% f9e spices t is suffici5t = a good deal ( cook+1 & r$ & :ite w9e & br&y are 9 ! h\se1 all ( :i* %\ld be kept 9 ! /ore-closet = cook+ alone1 & n liable to be out :5 want$4 ,! s-call$ ,fr5* h]bs are r>ely f\nd 9 ,am]ican g>d5s1 yet might be v readily s[n 9 e>ly spr+1 z p>sley is2 b al?\gh seldom home-gr[n1 !y are to be f\nd at ! ,fr5* m>ket-g>d5]'s 9 ,wa%+ton ,m>ket1 & c be b\ght fre% & dri$ 9 pap] bags quickly = use4 ,i say dri$ quickly1 because unless ! sun is v hot mu* ( ! aroma w pass into ! air2 x is1 !re=e1 bett] to dry !m 9 a cool ov54 ,:5 !y are dry en\gh to crumble to du/1 free ! h]bs f /ems & twigs1 & put !m sep>ately into t9 boxes or wide-m\!d bottles1 ea* labell$4 ,! exp5se ( h]bs & spices is v slight1 & !y are c]ta9ly n neglect$ among kit*5 /ores on t acc\nt2 x is m]ely ! want ( habit 9 ord]+ !m4 ,9 addition to ^! articles a bottle ( cap]s1 "o ( olives1 "o ( an*ovies1 cann$ mu%rooms1 & cann$ truffles %\ld be on h&--! latt] %\ld be b\ght 9 ! smalle/-siz$ cans1 z !y are v co/ly1 b a little goes a long way4 ,families liv+ 9 ! c\ntry (t5 h = a season m mu%rooms ?an !y c use4 ,9 ! few days 9 :i* !y are pl5tiful opportunity %\ld be tak5 to peel & dry z _m z possible2 :5 p[d]$ !y give a f9] flavor ?an ! cann$ mu%room1 & may be us$ to great advantage 9 d>k sauces4 ,! ,fr5* *ef classes all :ite sauces z blonde1 & calls ! j> ( v smoo? ?ick :ite sauce1 :i* he keeps ready made z a f\ndation = mo/ ( ! family ( light sauces1 8 blonde or vel\te4 ,?is explanation is giv5 because directions are (t5 f\nd 9 ,fr5* recipes to take half a p9t ( vel\te or ( blonde4 ,! mi/ress ( a private h\se may n f9d x wise or necess>y to keep a supply ( sauce ready made1 al?\gh to "o :o has to supply a v>iety ( sauces ea* day x is indisp5sable2 b ! day be=e a d9n]-p>ty sauces c be s made1 & cov]$ ) a film ( butt] to prev5t sk9 =m+1 & c !n be heat$ 9 a ba9-m>ie :5 requir$ = use4 ,almo/ e *ef has 8 favorite recipe = vel\te1 or :ite sauce1 b !y diff] only 9 po9ts t are little ess5tial2 ! f\ndation is always ! same1 z foll[s3 ,put two ounces ( butt] 9 a ?ick saucepan ) two ounces ( fl\r 7tablespoonfuls approximate ! ounce1 b weight only %\ld be reli$ on = f9e cook+74 ,let ^! melt ov] ! fire1 /irr+ !m s t ! butt] & fl\r become well mix$2 !n let !m bubble toge!r1 /irr+ en\gh to prev5t ! fl\r /ick+ or *ang+ color4 ,?ree m9utes w suffice to cook ! fl\r2 add a p9t ( cle> hot :ite /ock t has be5 /ra9$ ?r\gh a clo?4 ,?is /ock mu/ n be p\r$ sl[ly1 or ! sauce w ?ick5 too fa/4 ,hold ! p9t-measure or o!r vessel 9 :i* ! /ock may be 9 ! left h&1 /ir ! butt] & fl\r quickly ) ! "r1 !n turn ! bro? to x all at once4 ,let ?is simm] an h\r until v ?ick1 !n add a gill ( v ri* cream1 /ir1 & ! sauce is ready4 ,?is is und\bt$ly ! be/ way to make :ite sauce1 :i* is to s]ve z a f\ndation = o!rs1 or is int5d$ to mask meat or p\ltry1 ! long1 sl[ simm]+ produc+ an extreme bl&ness n to be atta9$ by a quick] me?od4 ,b circum/ances sometimes prev5t ! previ\s prep>ation ( ! sauce1 9 :i* case x may be made exactly 9 ! same way1 only in/ead ( a p9t ( bro?1 b ?ree gills %\ld be p\r$ on ! butt] & fl\r1 & a gill ( ?ick cream /irr$ 9 :5 x boils2 ! sauce is f9i%$ :5 x aga9 rea*es ! boil+-po9t4 ,?is is ! f\ndation = ! foll[+ gr& sauces3 ,p\lette1 ,allem&e1 ,uxelles1 ,s\bise1 ,/e4 ,m5eh\ld1 ,p]igueux1 ,supreme1 besides all ! simpl] ones1 :i* take _! "n f ! *ief +r$i5t1 su* z cap]1 caulifl[]1 cel]y1 lob/]1 etc41 etc4 ,= sauces t h v9eg> or lemon juice1 x is bett] t ! vel\te1 or :ite sauce1 %\ld h no cream until ! la/ m9ute1 or x may curdle4 ,my object 9 giv+ ! recipes = sauces 9 ! way ,i int5d--t is to say1 by build+ on to1 or omitt+ f1 "o f\ndation sauce--is to dispel "s ( ! confusion :i* exi/s 9 ! m9ds ( _m p ab\t ! exact diff]5ce betwe5 sev]al sauces diff]+ f ea* o!r v slightly--a confusion :i* is only add$ to by read+ ov] ! fully writt5 recipes = ea*1 z _m a pa9/ak+1 intellig5t woman's heada*e w te/ify4 ,z we progress1 ! exact diff]5ce betwe5 ea* w be expla9$4 ,be*amel4--,?is sauce diff]s f ! :ite sauce only 9 ! fact t ! :ite /ock us$ = ! latt] ne$ n be v /rong2 = be*amel x %\ld ei!r be v /rong or boil$ d[n rapidly to make x s1 & !re %\ld always be half cream in/ead ( "o ?ird1 z 9 :ite sauce1 & :5 requir$ = fi% ! /ock may be ( fi%4 ,:ite sauce is frequ5tly 7p]haps mo/ frequ5tly7 made ) milk1 or milk & cream1 9 place ( /ock1 9 ?is c\ntry1 & answ]s admirably = _m purposes1 b w\ld n be :at is requir$ = ! k9d ( cook+ int5d$ 9 ^! pages4 ,mo/ read]s "k h[ to /ir1 & x may seem q an unnecess>y matt] to g into4 ,yet if only "o read] does n "k t to /ir means a regul>1 ev51 sl[ circl+ ( ! spoon1 n only 9 ! c5tre ( ! saucepan1 b r\nd ! sides1 %e w fail 9 mak+ good sauce4 ,/ir1 !n1 sl[ly1 g5tly1 go+ ov] e "p ( ! bottom ( ! saucepan till ! sides are rea*$1 pass ! spoon g5tly r\nd !m1 !nce back to ! middle1 & s on4 ,9 ?is way ! sauce gets no *ance to /ick to any p>ticul> spot4 ,a small copp] saucepan is ! be/ possible ut5sil = mak+ sauce1 z x does n burn4 ,! rule = season+ is a level salt-spoonful ( salt to half a p9t2 pepp]1 "o f\r? ! quantity4 ,?is1 h[ev]1 is only :5 ! /ock is unseason$2 if season$1 only salt en\gh mu/ be add$ to season ! cream & eggs4 ,allem&e4--,take half a p9t ( :ite sauce1 add to x half ! liquor f a c ( mu%rooms1 & half a doz5 ( ! mu%rooms *opp$ f9e4 ,let !m simm]--/irr+ all ! "t--five m9utes1 !n remove f ! fire4 ,set ! saucepan into ano!r conta9+ boil+ wat]4 ,h ! yolks ( ?ree eggs ready beat51 put a little ( ! sauce to !m1 beat toge!r1 !n add ! eggs gradually to ! re/ ( ! sauce1 :i* mu/ be return$ to ! fire1 & /irr$ until ! eggs beg9 to ?ick52 !n x mu/ be quickly remov$1 & /irr$ until slightly cool4 ,season ) a saltspoonful ( salt1 a f\r? ( "o ( pepp]1 & /ra9 c>efully4 ,x mu/ nev] be =gott5 t 9 ?ick5+ ) eggs ! sauce or s\p mu/ n boil aft] !y are add$1 or !y w curdle4 ,yet if !y d n rea* ! boil+-po9t !y w n ?ick54 ,only ke5 att5tion to ! fir/ sign ( ?ick5+ w insure success4 ,if a failure is made ! fir/ "t1 look ^u x z ! fir/ /ep to success1 = y h le>n$ :at ! dang] looks l4 ,make ! sauce aga9 z soon z possible1 s t y\r eye may n lose ! impression4 ,x is wor? consid]able ef=t 7& x is really only a matt] ( a few m9utes ea* "t7 to make ,allem&e sauce well1 = 9 do+ s y also le>n to make ,holl&aise & sev]al *oice sauces1 z w be se5 by ^? t foll[4 ,p\lette ,sauce4--,make ,allem&e sauce z direct$ 9 ! =ego+ recipe2 add a w9eglass ( :ite w9e4 ,if sweetbreads or *ick5 are to be cook$ 9 ! sauce1 z is n unusual1 ( c\rse ! eggs mu/ be left out until ! la/ ?+4 ,any?+ s]v$ ) ?is sauce is call$ a la p\lette4 ,sauce a la d',uxelles4--,*op f9e a doz5 small button mu%rooms1 or half a doz5 l>ge ones2 p>sley & *ives1 ( ea* en\gh to make a teaspoonful :5 f9ely *opp$2 ( lean ham a tablespoonful1 & "o small %allot4 ,fry g5tly 9 a tablespoonful ( butt]1 b d n let !m br[n4 ,/ir ^! into half a p9t ( :ite sauce1 simm] ?ree or f\r m9utes1 !n add two yolks ( eggs1 z = ,allem&e1 & ! la/ ?+ a half-teaspoonful ( lemon-juice1 & j en\gh glaze to make ! sauce ! %ade ( a pale ,su$e glove4 ,?is sauce is us$ cold to coat meats t h to be cook$ 9 pap]1 & _m t are aft]w>ds to be fri$ 9 bread-crumbs1 = :i* directions w be giv5 9 ! entrees4 ,di%es t]m$ a la d',uxelles are among ! mo/ re*]*e productions ( ! ,fr5* kit*54 ,vill]oi ,sauce4--,make half a p9t ( :ite sauce1 :i*1 z 9 ! case ( be*amel1 may be made ( fi% /ock :5 = use ) fi%2 *op half a doz5 mu%rooms1 & add a gill ( ! liquor to ! sauce1 half a saltspoonful ( p[d]$ ?yme 7or "o sprig1 if fre%71 two sprigs ( p>sley1 & half a bay-leaf2 simm] = fifte5 m9utes2 /ra9 ?r\gh a scald$ clo?2 replace on ! fire2 add a piece ( glaze z l>ge z a hazel-nut1 or a tablespoonful ( /rong meat-gravy1 j en\gh to give x ! %ade ( pale/ cafe au lait2 ?ick5 ) two yolks ( eggs1 z = ,allem&e sauce4 ,all articles s]v$ ) ?is sauce are t]m$ a la ,vill]oi4 ,x diff]s f d',uxelles only 9 hav+ no ham1 nor acidity f ! lemon2 also1 all flavor ( onion is omitt$4 ,,iii4 ,,:ite ,,sauces4 ,supreme sauce gives its "n to sev]al di%es de> to epicures--supreme de volaille1 supreme de ,t\l\se1 etc4 ,x is made ) a p9t ( ?ick :ite sauce1 a p9t ( v /rong *ick5 bro?1 f\r /alks ( p>sley1 & six :ite pepp]-corns1 boil$ d[n to half a p9t4 ,/ir sauce & bro? toge!r until ?or\ghly bl5d$1 !n boil rapidly d[n till ?ick aga91 tak+ great c>e x does n burn4 ,add "o gill ( d\ble cream1 & half a saltspoonful ( salt 7if ! /ock 0 already season$74 ,boil up till ?ick en\gh to mask ! back ( a spoon1 /ra91 & ! la/ ?+ add a small teaspoonful ( lemon juice4 ,:5 ! :ite sauce has to be made expressly = ! supreme1 x is easi] to use /rong *ick5 bro? 9 place ( ord9>y :ite /ock2 !n x is n necess>y to add x aft]4 ,! t]m to mask ! back ( a spoon is a common "o to indicate ! prop] ?ickness = sauces1 b to ! untra9$ eye x may n be easy to decide j :at mask+ means4 ,mo/ sauces %\ld be ?9 en\gh to run q freely f ! spoon1 yet n s ?9 z to leave ! color ( ! spoon visible ?r\gh ! coat+ ( sauce x w reta9 if x be dipp$ into x2 !re %\ld be a ?9 opaque coat+ or mask to ! back ( ! spoon4 ,sauce ( ?is ?ickness is produc$ by us+ "o ounce 7exact weight7 ( fl\r ( f9e quality to half a p9t ( liquid4 ,meat1 fi%1 or vegetables ov] :i* sauce ( ?is consi/5cy has be5 p\r$ w be q mask$1 b ! sauce w n be too ?ick to s]ve readily ) a spoon4 ,?is consi/5cy is wor? "s practice to atta91 = x is ! p]fection ( sauce-mak+4 ,:ite sauce1 :5 int5d$ = ! f\ndation ( o!rs1 x mu/ be obs]v$1 is made twice z ?ick1 to all[ = ! addition ( cream1 w9e1 or /ock4 ,! only advantage 9 a private family ( mak+ x ?us ?ick is :51 p]haps1 two or ?ree sauces are ne$$ = a d9n]2 = example1 a pla9 :ite sauce = a vegetable1 cap]1 lob/]1 or c>d9al = o!r purposes1 & p]haps p\lette1 d',uxelles1 or o!r pale sauce = an entree2 b :5 "o sauce only is requir$1 x is be/ to make t "o f ! beg9n+2 t is to say1 make :ite sauce ) ! additions t =m x into ,allem&e1 supreme1 or :atev] y require4 ,/e4 ,m5eh\ld ,sauce is 9 ^! days *iefly associat$ ) pigs' feet a la ,/e4 ,m5eh\ld1 b is good = sev]al purposes4 ,x is simply half a p9t ( :ite sauce into :i* a doz5 bruis$ mu%rooms1 a gill ( ! mu%room liquor1 a l>ge teaspoonful ( f9ely *opp$ *ives1 ) ! six? ( a saltspoonful ( pepp] & "o ( salt are all[$ to simm] until ! sauce is ! same ?ickness z be=e ! addition ( ! mu%room liquor2 t is to say1 ?ick en\gh to mask ! spoon4 ,/ra91 return to ! saucepan1 & add a teaspoonful ( f9ely *opp$ sage leaves1 if = pigs' feet1 or p>sley = o!r purposes2 boil once1 add half a teaspoonful ( lemon juice1 & ! sauce is ready4 ,be>naise ,sauce4--,?is is "o ( ! mo/ difficult sauces to make1 on acc\nt ( ! dang] ( ! eggs curdl+2 b by ! foll[+ me?od ! "w is r5d]$ m sure ?an by ! usual plan4 ,x has be5 said t ! t]rors ( a cook are ,be>naise sauce & omelette s\fflee1 b nei!r is really difficult2 great c>e only is necess>y = success ) ea*4 ,*op f\r %allots f9e1 put !m into a saucepan ) half a gill ( ,t>ragon v9eg> & half a gill ( pla9 v9eg>2 boil till r$uc$ to "o tablespoonful2 !n add "o gill ( :ite sauce1 mix+ well4 ,/& ! saucepan 9 ano!r ( boil+ wat]2 !n add1 "o at a "t1 ?ree yolks ( eggs1 beat+ ea*1 "o well 9 be=e add+ ano!r1 & on no acc\nt let ! sauce boil4 ,remove ! saucepan f ! fire :5 ! eggs are all 9 & %[ signs ( ?ick5+4 ,h ready ?ree ounces ( butt] cut into small pieces2 drop "o 9 at a "t1 & ) an egg-:isk beat ! sauce till ! butt] is bl5d$2 !n add ano!r piece1 & s on1 till all ! butt] is us$4 ,if add$ too quickly ! butt] w oil1 !re=e great c>e mu/ be tak5 to see "o piece entirely bl5d be=e add+ ano!r4 ,! butt] w probably salt ! sauce en\gh1 b if n1 add a v little salt4 ,?is sauce %\ld h ! appe>ance ( a ,wel%-rabbit :5 ready to spread2 9 o!r words1 x %\ld be v ?ick1 smoo?1 & d>k yell[4 ,s\bise4--,?is sauce1 :i* trans=ms ord9>y mutton-*ops into cotelettes a la ,s\bise1 is v easily made4 ,boil half a doz5 ,b]muda onions 7m$ium size7 9 milk till q t5d]2 press out all ! milk2 *op !m z f9e z possible2 spr9kle a qu>t] ( a saltspoonful ( :ite pepp] & "o ( salt ov] !m2 !n /ir !m ) a tablespoonful ( butt] into half a p9t ( :ite sauce4 ,if ! onions %\ld ?9 ! sauce too mu* 7!y are sometimes v wat]y71 ?ick5 ) a yolk ( egg1 or bl5d a teaspoonful ( fl\r ) ! butt] be=e /irr+ x 94 ,boil ! sauce ?ree m9utes4 ,ne$less to say1 if ! yolk ( egg is add$1 x mu/ be beat5 9 aft] ! sauce is remov$ f ! /ove1 & only all[$ to ?ick51 n boil4 ,! sauces s f> giv5 are :at ,fr5* cooks call gr& sauces4 ,!y are ! mo/ important "p ( ! di% ) :i* !y are s]v$1 &1 z we h se51 give ! "n to x4 ,!re are numb]less o!r sauces ( :i* ! :ite sauce is p>5t t are1 h[ev]1 n indisp5sable to ! di% !y are s]v$ )--by :i* ,i mean a boil$ fi% may be s]v$ ) oy/] sauce or ,dut* sauce1 ! sauce be+ 9 ?is case simply ! adjunct4 ,a dess]tspoonful ( cap]s put into half a p9t ( :ite sauce1 ) a teaspoonful ( ! v9eg>1 makes cap] sauce4 ,cel]y sauce is1 aga91 :ite sauce ) ! pulp ( boil$ cel]y4 ,boil ! :ite "p ( f\r heads ( cel]y 7slic$ ?97 9 milk till x w ma%2 ?is w take an h\r1 p]haps m2 !n rub ! pulp ?r\gh a co>se sieve1 & /ir x into half a p9t ( :ite sauce made ) half ri* cream4 ,oy/] sauce is :ite sauce made by us+ ! oy/] liquor in/ead ( /ock4 ,! oy/]s %\ld be be>d$1 j all[$ to plump 9 ! liquor1 :i* mu/ !n be /ra9$ = ! sauce1 us+ a gill ( x ) a gill ( ?ick cream to make half a p9t2 = ?is quantity a doz5 & a half ( small oy/]s w be requir$4 ,%rimp sauce1 p>sley sauce1 lob/] sauce1 cucumb] sauce1 & all ! family are :ite sauce ) ! addition ( ! +r$i5t nam+ x4 ,cucumb] sauce1 :i* is approv$ = fi%1 is made by grat+ a cucumb]1 & add+ x1 ) ! wat] f x1 to "s :ite sauce2 boil till well flavor$1 & !n /ra94 ,if too ?91 boil till ?ick1 /irr+ c>efully4 ,= %rimp sauce cann$ %rimps s]ve v well inde$2 !y mu/ be ?r[n = a m9ute into cold wat]1 well /irr$ 9 x to remove sup]flu\s salt1 !n dra9$1 & dri$ on a clo?4 ,put a gill ( %rimps to half a p9t ( be*amel made ) fi% /ock1 boil once1 & /ir 9 j en\gh ess5ce ( an*ovy to make ! sauce a pale %rimp p9k4 ,c>d9al sauce is a h&some sauce = boil$ fi%4 ,x is made by dry+ ! coral f a lob/]1 !n p\nd+ x q smoo?1 ) "o ounce ( butt]1 until x is a p]fectly smoo? pa/e4 ,/ir ?is into half a p9t ( be*amel4 ,x %\ld be a f9e r$ :5 mix$2 pass ?r\gh a sieve1 & add z mu* cay5ne z w g on ! end ( ! blade ( a small p5knife4 ,holl&aise or ,dut* sauce is be/ made 9 ! foll[+ way4 ,!re are o!r me?ods1 b ?is "o meets g5]al approval1 is n difficult1 & agrees ) _m :o _c possibly eat x :5 oil is us$4 ,make half a p9t ( drawn butt] by melt+ "o ounce ( butt] ) "o ounce ( fl\r ov] ! fire2 let !m bubble toge!r 7/irr+ ! :ile7 = "o m9ute2 !n /ir 9 half a p9t ( boil+ wat] & half a teaspoonful ( salt4 ,s f>1 ! mak+ is exactly ! same z = :ite sauce1 except t wat] is us$ in/ead ( cream & /ock4 ,boil once1 !n set ! saucepan 9 ano!r ( wat]1 & break up an ounce ( butt] into small pieces & add !m2 /ir briskly aft] ea* piece is add$1 & see x bl5d be=e putt+ m4 ,:5 all is 91 add ! beat5 yolks ( five eggs1 remov+ ! saucepan f ! fire :ile do+ x4 ,!y mu/ be v c>efully & gradually /irr$ 91 & :5 well mix$ return$ to ! fire until !y beg9 to ?ick54 ,! eggs mu/ be kept f curdl+4 ,squeeze 9 two teaspoonfuls ( lemon juice1 & add j a du/ ( cay5ne4 ,?is %\ld be a ?ick1 yell[1 cu/>d-l sauce1 & h a p]ceptible acidity )\t be+ s\r4 ,,iv4 ,,br[n ,,sauces4 ,x has be5 already /at$ t ! family ( br[n sauces1 l ! :ite1 h "o p>5t1 ,espagnole1 or ,spani% sauce1 :i* is ! f\ndation = ,*ateaubri&1 ,f9anci]e1 ,rob]t1 ,poivrade1 ,piquante1 & o!r sauces4 ,ord9>y br[n sauce1 l ord9>y :ite1 is (t5 made )\t /ock--simply an ounce ( fl\r1 "o ( butt]1 br[n$ toge!r1 & half a p9t ( boil+ wat] add$1 !n boil$ till ?ick & smoo?4 ,b x may be safely said t 9 high-class d>k sauces wat] %\ld play no "p2 its place mu/ be tak5 by /ock ( good quality1 :i* is (t5 enri*$ by r$uc+ or add+ glaze4 ,! *>act]i/ics ( f9ely made ,spani% sauce are a cle> beautiful br[n1 by no means approa*+ black1 absolute fre$om f grease1 & a f9e high flavor1 s well bl5d$ t no p>ticul> spice or h]b c be detect$4 ,spani% sauce is made z foll[s3 ,wa%1 peel1 & cut small six mu%rooms 7or a dess]tspoonful ( mu%room p[d]71 "o small c>rot1 "o small onion1 & "o %allot2 dry !m1 & fry !m a f9e br[n 9 a tablespoonful ( butt]1 b d n let !m burn2 dra9 (f ! butt]4 ,melt 9 a copp] saucepan two ounces ( butt] & two ounces ( fl\r1 /ir !m toge!r ov] ! fire till ( a pale bright br[n1 !n add a p9t ( /ock1 ! fri$ vegetables1 & a gill ( tomato sauce2 let all g5tly simm] = half an h\r ) ! cov] (f4 ,/ra9 ?r\gh a f9e sieve4 ,:5 ,spani% sauce is to be s]v$ )\t any addition1 & n z a f\ndation1 a w9eglass ( %]ry is us$ & ! same quantity ( /ock omitt$4 ,x becomes ,*ateaubri& by ! addition ( a w9eglass ( %]ry r$uc$ to half a glass by boil+ 9 a t9y saucepan1 a dess]tspoonful ( fre% p>sley v f9ely *opp$1 & ! juice ( half a small lemon4 ,^! mu/ be add$ to "o ?ird ! quantity ( ,espagnole1 or ,spani% sauce1 giv5 9 ! =ego+ recipe4 ,!n /ir 9 gradually1 bit by bit1 "o ounce ( butt]1 lett+ ea* piece bl5d be=e add+ m4 ,i h said "h & else:]e1 ! juice ( half a small lemon4 ,yet ,i w\ld caution ! read] to squeeze x 9 gradually1 because "s lemons are int5sely s\r1 & a v few drops ( juice f su* g f>!r ?an t ( ! :ole half ( an av]age lemon4 ,*ateaubri& sauce is by no means acid2 !re mu/ be only a j p]ceptible da% ( acidity1 & only s mu* lemon juice us$ z w give x ze/4 ,piquante sauce is diff]5t2 !re %\ld be acidity en\gh to provoke appetite2 yet ev5 ?is %\ld be by no means s\r4 ,to make ,piquante sauce1 *op a %allot f9e1 put x1 ) a tablespoonful ( v9eg>1 into a v small saucepan2 let !m /ew toge!r until ! v9eg> is entirely absorb$1 b d n let x burn4 ,!n add to x half a p9t ( ,spani% sauce & a gill ( /ock1 ) a bay-leaf & a sprig ( ?yme2 cook v g5tly t5 m9utes1 remove ! ?yme & bay-leaf1 & add a dess]tspoonful ( *opp$ pickl$ cucumb]1 a teaspoonful ( cap]s1 & a dess]tspoonful ( f9ely *opp$ p>sley4 ,simm] v sl[ly t5 m9utes m2 !n add en\gh cay5ne to lay on ! tip ( a p5knife blade4 ,poivrade resembles piquante sauce v closely1 diff]+ f x1 h[ev]1 by ! addition ( w9e & high] flavor+4 ,to make x1 fry an onion & a small c>rot cut f9e1 a tomato slic$1 & an ounce ( lean ham 9 two ounces ( butt]2 let !m br[n slightly2 !n add to !m half a p9t ( cl>et1 a b\quet ( h]bs1 two cloves1 & six pepp]corns2 let !m simm] till ! w9e is r$uc$ "o half2 !n add half a p9t ( good ,spani% sauce1 boil g5tly t5 m9utes1 /ra91 & s]ve v hot4 ,a true ,fr5* poivrade has a s\pcon ( g>lic1 obta9$ by rubb+ a cru/ on a clove ( x1 & simm]+ x 9 ! sauce be=e /ra9+ x2 b al?\gh _m w\ld l ! sc>cely p]ceptible ze/ imp>t$ by ?is cauti\s use ( g>lic1 no "o %\ld try ! exp]im5t unless sure ( h] company4 ,a b\quet ( h]bs always means two sprigs ( p>sley1 "o ( ?yme1 "o ( m>joram1 & a bay-leaf1 s roll$ toge!r 7! bay-leaf 9 ! middle7 & ti$ t !re is no difficulty 9 remov+ x f any di% :i* is n to be /ra9$4 ,! well-kn[n ,bordelaise sauce is simply ,spani% sauce ) ! addition ( :ite w9e & %allots4 ,scald a tablespoonful ( *opp$ %allots2 put !m to half a p9t ( ,*ablis1 ,saut]ne1 or any simil> :ite w9e2 let ! w9e r$uce to "o gill2 !n mix ) x half a p9t ( ,spani% sauce & ! six? "p ( a saltspoonful ( pepp]4 ,/ra9 & s]ve4 ,rob]t sauce1 t excell5t adjunct to beef/eak1 v>ies aga9 f ,bordelaise1 v9eg> & mu/>d & fri$ onions tak+ ! place ( ! w9e & %allot4 ,*op ?ree m$ium-siz$ onions q f9e2 fry !m 9 a tablespoonful ( butt] until !y are a cle> yell[i%-br[n1 /irr+ !m con/antly z !y fry2 dra9 !m1 & put !m to a half-p9t ( ,spani% sauce1 to :i* y add a w9eglass ( /ock 7to all[ = boil+ away72 simm] g5tly tw5ty m9utes2 add a p9* ( pepp]2 /ra92 !n mix a teaspoonful ( v9eg> 9 a cup ) a teaspoonful ( mu/>d2 /ir ?is into ! sauce4 ,sauce a la ,norm&e is "o ( ! mo/ delici\s sauces = bak$ fi% ( any k9d1 al?\gh usually associat$ ) sole4 ,to half a p9t ( ,spani% sauce add a doz5 mu%rooms slic$ 9 half1 a doz5 small oy/]s ) ! be>ds remov$1 & a doz5 crawfi%1 if !y are to be _h1 or _! place may be tak5 by a tablespoonful ( %rimps pick$ 7cann$ %rimps1 wa%$ & dri$1 answ] v well71 "o tablespoonful ( ess5ce ( an*ovy1 & j a du/ ( ,cay5ne pepp]4 ,light ,norm&e is made by us+ be*amel in/ead ( ,spani% sauce1 add+ all ! o!r mat]ials2 x is !n a pale salmon-color$ sauce1 excell5t = boil$ fi%4 ,a favorite ,engli% sauce = fi%1 :i* is also br[n or p9k1 accord+ to :e!r x is int5d$ = bak$ or boil$ fi%1 is ! ,d[nton sauce4 ,to ?ree qu>t]s ( a p9t ( be*amel add a dess]tspoonful ( an*ovy ess5ce & a small w9eglass ( %]ry1 mix well1 & s]ve4 ,orange sauce = game is made ) half a p9t ( ,spani% sauce boil$ five m9utes to make x r ?ick] ?an usual1 ! juice ( ?ree sweet oranges1 & ! peel ( "o4 ,?is peel mu/ be s ?9ly p>$ z to be transp>5t4 ,boil ?is peel half an h\r 9 wat]1 !n %r$ x into f9e ev5 /rips half an in* long1 & n ?ick] ?an broom /raw4 ,/ew ?is %r$d$ peel ano!r half-h\r 9 a gill ( /ock1 ) a scant teaspoonful ( sug>2 !n add x to ! sauce1 ) half a saltspoonful ( salt1 & boil five m9utes4 ,matelote may come 9 ) ! br[n sauces1 al?\gh x is n made ) ,spani% sauce z a f\ndation1 b only ) /rong /ock4 ,x is us$ to simm] fi% 9 :5 direct$ to be a la matelote1 & if x 7 already ?ick5$ ! :ole w\ld burn4 ,x is made z foll[s3 ,half a p9t ( ,saut]ne or ,*ablis1 half a p9t ( ri* /ock1 two bay-leaves1 ?ree leaves ( t>ragon1 *]vil1 & *ive1 a scant saltspoonful ( salt1 a qu>t] "o ( pepp]2 simm] ^! until r$uc$ to "o half-p9t4 ,a t\* ( g>lic is indisp5sable to ! true matelote1 b :5 us$ x mu/ be done ) ! greate/ caution2 a =k /uck into a clove ( x1 !n /irr$ 9 ! sauce 7! =k1 :5 )drawn1 n ! g>lic71 or a cru/ rubb$ once across a piece ( x1 is ! only way 9 :i* x %\ld be us$4 ,l ! :ite sauces1 ! family ( br[n ones is v l>ge1 b ,i h giv5 ^? :i* require special directions4 ,o!rs are simply ,spani% sauce ) ! addition ( ! +r$i5t :i* gives its "n to x1 z br[n oy/] sauce is simply ,spani% sauce ) oy/]s1 cel]y sauce1 mu%room sauce1 & s on4 ,x %\ld always be rememb]$ t ! consi/5cy mu/ be pres]v$2 t is to say1 except :5 special m5tion is made ( ! sauce be+ ?9n]1 x %\ld mask ! spoon1 & if ! addition made to x is ( a k9d to dilute x1 z mu%rooms & "p ( _! liquor1 x mu/ be rapidly boil$ d[n to ! orig9al ?ickness4 ,9 ! same way1 :5 +r$i5ts h to be simm]$ 9 ! sauce--& ?is is v (t5 ! case--!n a w9eglassful or half "o ( bro? or /ock %\ld be all[$ = ! wa/+4 ,9 ! next *apt] we w make acqua9tance ) ! miscellane\s sauces :i* are n built on ! f\ndation ( ei!r :ite or br[n sauce4 ,^! are *iefly cold sauces1 al?\gh s]v$ ) hot di%es at times1 z ,t>t>e1 ,rem\lade1 etc4 ,v4 ,,cold ,,sauces4 ,cold di%es1 :i* are su* a pleas+ feature ( =eign cook]y1 are mu* neglect$ ) u1 at lea/ 9 private kit*5s1 or !y are limit$ to two or ?ree articles s]v$ 9 mayonnaise1 or a galant9e1 yet ! di%es :i* ! ,fr5* call *audfroids are bo? delici\s & ornam5tal1 & x only requires a little ta/e1 c>e1 & p]fect sauce to conv]t ! ord9>y cold *ick51 turkey1 or game into an elaborate & *oice di%4 ,among cold sauces1 ( c\rse mayonnaise1 bo? gre51 r$1 & yell[1 reigns supreme2 inde$1 ( late ye>s x has become almo/ hackney$4 ,yet no "w on *oice eat+ w\ld be complete )\t ! diff]5t =ms ( mayonnaise4 ,mayonnaise is "o ( ^? sauces 9 :i* ev]y?+ dep5ds on c>e1 & v little on skill1 & yet "s wom5 h q a reputation = mak+ x among _! fri5ds :o (t5 decl>e h[ unsuccessful _! own ef=ts h be51 & t to succe$ is a gift4 ,x is n z a novelty1 !re=e1 t ! mann] ( mak+ x is giv5 "h1 b t ^? :o believe !y h n ! magic f+]s may take c\rage & try aga94 ,fir/ ( all let me expla9 :at seems to puzzle _m4 ,i h be5 frequ5tly ask$1 ,h[ mu* oil c ,i use to two eggs8 ! answ] is1 ,z mu* z y *oose2 or1 aga91 ,h[ _m eggs ought ,i to take to a qu>t ( oil8 aga9 ! answ] is1 ,"o1 two1 ?ree1 or f\r4 ,! egg is only a f\ndation1 & mayonnaise w come no bett] ) two yolks ?an "o1 al?\gh "s *efs consid] x keeps bett] :5 two eggs are us$ to a p9t ( oil4 ,a cool room is always insi/$ on = mak+ ! sauce1 b to ! amateur ,i say1 oil1 eggs1 & b[l also1 %\ld be put 9 ! ice-box until well *ill$1 & ev5 !n mi%aps may come f us+ a w>m spoon f a hot kit*5 draw] or closet2 t1 !re=e1 mu/ be cool also4 ,( c\rse x is (t5 successfully made ) only ! usual precaution ( a cool room1 b ) ev]y?+ well *ill$ x is h>d to fail4 ,if v little ( ! sauce is want$1 "o yolk ( egg w be bett] ?an two4 ,sep>ate ! yolks v c>efully1 all[+ n a speck ( :ite to rema92 remove also ! g]m :i* is atta*$ to ! yolk4 ,/ir ! yolk at lea/ a m9ute be=e beg9n+ to add oil2 !n arrange y\r bottle or a %>p-sp\t$ pit*] 9 y\r left h& s t x re/s on ! edge ( ! b[l1 & y c keep up a pretty /eady drop1 drop1 into ! egg1 :ile y /ir ) y\r "r /eadily4 ,! oil mu/ be add$ drop by drop1 b ?is does n mean a drop e two or ?ree m9utes2 y may add a drop to e "o or two circuits ( ! spoon4 ,! reason = add+ x sl[ly is t ea* drop may =m an emulsion ) ! egg be=e m goes 94 ,aft] two or ?ree m9utes look c>efully at ! mixture2 if x has n begun to look pale & opaque1 b reta9s a d>k1 oily appe>ance1 /ir x /eadily = two m9utes1 & !n add oil sl[ly1 drop by drop1 /irr+ all ! "t4 ,if x has n n[ begun to ?ick51 x probably w n2 b ! mat]ials are n lo/4 ,put ! yolk ( ano!r egg into a cool b[l1 & beg9 aga9 us+ ! egg & oil y h already mix$1 9 place ( fre% oil4 ,:5 ?is is all us$1 proce$ ) ! oil 7x is hop$1 h[ev]1 t ! "w w h proce$$ )\t ! necessity = beg9n+ afre%74 ,:5 ! mayonnaise becomes q ?ick1 use a few drops ( v9eg> to ?9 x2 !n m oil1 until suffici5t sauce is made4 ,!n :ite pepp] & salt %\ld be add$ = season+4 ,! v9eg> us$ %\ld be v /rong1 s t v little ( x w be suffici5t to give ! necess>y acidity1 )\t mak+ x too ?94 ,?is is especially ! case :5 ! sauce is requir$ to mask salad4 ,x %\ld = ?is purpose be set on ice until firm1 b 9 all cases be kept cold4 ,! be/ mayonnaise1 left 9 a w>m kit*51 w\ld sep>ate & become oily4 ,! /irr+ mu/ be /eady & con/ant1 & ! task mu/ n be left until complet$4 ,mayonnaise is ! basis ( sev]al o!r sauces1 s t 9 accompli%+ x a great deal is done4 ,gre5 mayonnaise is made by dropp+ a bun* ( p>sley into boil+ wat]1 & 9 a m9ute or two1 :5 x becomes int5sely gre51 take x up1 p\nd x 9 a mort>1 & !n ?r\gh a sieve4 ,use z mu* pulp z w color ! sauce a delicate gre54 ,r$ mayonnaise1 us$ = c>d9al salad & o!r purposes1 is made by p\nd+ lob/] coral v f9e & /irr+ x 94 ,x mu/ n be =gott5 t any?+ add$ to mayonnaise mu/ be ice-cold4 ,aspic mayonnaise is ano!r =m ( ! sauce1 us$ 9 dress+ cold di%es1 & :ile m delici\s ?an ! usual sauce1 w keep its =m = h\rs aft] ! di% is dress$4 ,x is absolutely necess>y to prep>e x on ice4 ,put half a p9t ( /iff aspic jelly into a b[l set 9 crack$ ice1 :isk x ) an egg-beat] until x is a :ite fro? 7usually ! motion w melt x1 b to save labor x may be set 9 lukew>m wat] to s(t51 !n beat51 b no oil mu/ be add$ until x is aga9 ice-cold fro?72 !n beat 9 v gradually a qu>t] ( a p9t ( olive oil & a tablespoonful ( t>ragon v9eg>1 proce$+ ) ! same c>e z = ! usual mayonnaise2 add a saltspoonful ( salt1 a p9* ( pepp]1 & ! same ( p[d]$ sug>4 ,norwegian sauce is pref]r$ by _m to ,t>t>e = "s purposes1 & is made by add+ fre%ly grat$ hors]adi% to mayonnaise 9 ! proportion ( two tablespoonfuls to half a p9t4 ,t>t>e sauce is mayonnaise ) ! addition ( mu/>d1 *ives1 pickles1 & t>ragon1 *opp$4 ,z usually s]v$1 x has only mu/>d & cap]s or *opp$ cucumb]1 b = ^? to :om a slight flavor ( onion is n disagreeable1 *ives %\ld be add$4 ,to half a p9t ( mayonnaise use a teaspoonful ( dry mu/>d mix$ ) two ( t>ragon v9eg>1 !n /ir into ! sauce4 ,to ?is add a tablespoonful ei!r ( cap]s or *opp$ pickl$ cucumb]2 ?is is ! usual ,t>t>e sauce2 b ! ,fr5* recipe is a tablespoonful ( v f9ely *opp$ *ives1 a teaspoonful ea* ( fre% t>ragon & *]vil 9 place ( ! pickles4 ,cold cucumb] sauce is mayonnaise ) an equal quantity ( grat$ cucumb]1 dra9$1 press$1 & /irr$ into x1 ) a saltspoonful ( salt & a few drops ( v /rong v9eg>4 ,hors]adi% sauce is a v good sauce = hot or cold beef1 roa/ or boil$4 ,grate ?ree tablespoonfuls ( hors]adi% f9e1 put to x a teaspoonful ( sug>1 "o ( salt1 & "o ( v9eg>1 or a tablespoonful ( ,*ablis w9e2 let !m soak an h\r or two1 & ! la/ ?+ be=e s]v+ /ir 9 f\r tablespoonfuls ( cream t is :ipp$ v solid4 ,a half-teaspoonful ( dry mu/>d is sometimes mix$ ) ! hors]adi%1 b t is a matt] ( ta/e4 ,:5 ! sauce is to be s]v$ hot1 two yolks ( egg & two tablespoonfuls ( wat] mu/ be sub/itut$ = cream1 :i* w\ld curdle4 ,! wat]1 hors]adi%1 etc41 mu/ fir/ come to ! boil+-po9t1 !n ! eggs add$ gradually1 & j all[$ to ?ick51 n to boil4 ,m9t ,sauce4--,take only ! "y1 t5d] leaves1 n a bit ( /em1 & *op v f9e inde$4 ,to two tablespoonfuls add a tablespoonful & a half ( br[n sug> & ?ree ( v9eg>4 ,x %\ld be q ?ick1 n z we s (t5 see x--v9eg> ) a few bits ( m9t float+ ar\nd4 ,m9t ,jelly = mask+ cold lamb or cutlets4--,take two tablespoonfuls ( ,spani% sauce1 & dissolve 9 x a good teaspoonful ( gelat9e s(t5$ 9 cold /ock1 a tablespoonful ( aspic1 & "o ( ?ick m9t sauce4 ,if no aspic is ready1 x is n wor? :ile to make = ! small quantity ne$$2 a teaspoonful ( glaze1 two ( gelat9e1 & half a w9eglass ( ,saut]ne may be dissolv$ toge!r to take its place4 ,no gelat9e w be ne$$ ) ! ,spani% sauce 9 ?is case4 ,sweet sauces w be left until ! dess]ts are treat$ (4 ,,vi4 ,,s\ps4 ,x is n propos$ to give ! s\ps to be f\nd readily 9 mo/ cook+-books 9 ^! pages1 b only ^? less kn[n or ( peculi> excell5ce4 ,x is suppos$ t ! read] und]/&s ! mak+ ( good beef or veal /ock1 & p]haps ! usual way ( cle>+ x4 ,b s9ce cook+ has be5 /udi$ sci5tifically1 improvem5ts on me?ods h be5 introduc$2 "o ( ^! is ! cle>+ ( s\p ) album5 ( meat in/ead ( egg4 ,! advantages ( ?is me?od are t ! s\p is /r5g!n$ & ! flavor improv$1 :ile cle>+ ) :ites ( eggs 9 ! usual way1 ?\gh greatly improv+ ! appe>ance1 t5ds to less5 ! flavor ( s\p4 ,to cle> ,consomme ) ,beef4--,consomme is r$uc$ /ock1 or /ock made ( extra /r5g?4 ,c>efully remove all fat f ?ree p9ts ( x :5 cold4 ,x w1 ( c\rse1 be a /iff jelly4 ,*op f9e an onion1 a c>rot1 & a turnip4 ,*op half a p\nd ( lean beef f :i* all fat is remov$2 ?is is be/ put ?r\gh a *opp+-ma*9e1 z x mu/ be v f9e4 ,put ! consomme1 meat1 & vegetables into a saucepan4 ,/ir !m briskly till j on ! boil+-po9t4 ,remove ! spoon1 let ! s\p boil up well "o m9ute4 ,x %\ld n[ be cle>4 ,take a clean clo?1 fix x on a s\p /& or 9 a col&]1 p\r boil+ wat] ?r\gh x1 to w>m x ?or\ghly2 ?r[ ! wat] away1 & p\r ! s\p g5tly ?r\gh ! clo? twice2 d n press or /ir x4 ,x w be beautifully cle> & ( excell5t color4 ,x is n[ ready to s]ve = a v>iety ( s\ps1 nam$ accord+ to :at is s]v$ 9 !m4 ,consomme a la ,ra*el4--,?is is consomme to :i* is add$ t9y qu5elles made 9 eggspoons1 & color$ r$1 gre51 & black4 ,qu5elle meat is made f ! uncook$ brea/ ( *ick5 or game1 ! backs ( h>es or rabbits 7or x may be made = c]ta9 purposes ( fi% or v :ite veal71 fir/ *opp$1 & !n p\nd$ 9 a mort> until x is a p]fectly smoo? pa/e4 ,m]e *opp$ meat is n :at is requir$2 x mu/ be f9e en\gh to g ?r\gh a sieve4 ,= ,consomme a la ,ra*el1 h[ev]1 ! brea/ ( *ick5 is necess>y4 ,take f\r ounces ( *ick51 free f sk9 & s9ew2 p\nd x until q smoo?2 ! m x is p\nd$ ! bett] x is4 ,mix ) x ?ick cream1 a scant saltspoonful ( salt1 v little pepp]1 & half a beat5 egg1 until x is a s(ti% pa/e1 yet firm en\gh to m\ld2 mix ?or\ghly4 ,n[ try a little by poa*+ 9 a teaspoon2 t is1 fill a teaspoon ) ! mixture1 press+ x 9 =m1 !n drop x into boil+ wat] = ?ree m9utes4 ,op5 ! qu5elle & ta/e x2 if x is creamy1 light1 & well flavor$1 x is "r1 b if !re is ! lea/ t\ghness1 add a little m cream to ! mixture4 ,notice also ! season+2 if m salt is ne$$1 add x c>efully1 & try aga91 till y h ! qu5elle mixture j "r1 t is to say1 creamy1 light1 v t5d]1 yet keep+ its =m4 ,at pres5t qu5elles z entrees or = s\ps =m su* an important "p ( f9e cook+ t x is wor? :ile to get ! mixture p]fect = o!r purposes ?an ! pres5t4 ,hav+ y\r qu5elle meat ready1 proce$ to v>y x z foll[s1 all[+ "o qu5elle ( ea* color to ea* gue/3 ,= ! gre5 qu5elles use suffici5t p\nd$ t>ragon to color "o ?ird ! meat delicately4 ,= ! second use suffici5t lob/] coral p\nd$ to r$d5 x4 ,! ?ird mu/ be made d>k ) p\nd$ truffles4 ,great c>e mu/ be tak5 to keep ! ?ree portions sep>ate1 s t "o color may n injure ! o!r4 ,to =m !m use two v small c(feespoons or eggspoons1 z ! qu5elles %\ld n be l>g] ?an small olives2 butt] ! spoons slightly1 & :5 =m$ drop ea* = "o or two m9utes into boil+ pale-color$ /ock4 ,drop !m1 z !y are done1 into cold wat]1 9 :i* !y mu/ be kept until y are ready to use !m4 ,:5 ! s\p is to be s]v$1 dra9 !m1 lay ! numb] requir$ 9 ! ture51 & p\r ! boil+ consomme on !m4 ,!y w n require heat+ 9 ! s\p4 ,x may be obs]v$ t raw sp9a* p\nd$ & rubb$ ?r\gh a sieve1 & boil$ r$ beet1 may be us$ to color ! meat gre5 & r$1 & ! re/ left :ite4 ,! consomme is !n call$ ,consomme d',orleans4 ,consomme aux ,oeufs files4--,put "o qu>t ( cle>$ consomme to boil4 ,mix "o egg1 "o dess]tspoonful ( fl\r1 "o tablespoonful ( milk1 a p9* betwe5 =ef+] & ?umb ( salt1 & a du/ ( pepp]1 into a batt]1 rub a nutmeg once back & =? ov] ! grat]1 & /ir4 ,:5 ! s\p boils1 pass ?is batt] ?r\gh a f9e /ra9] into x4 ,x %\ld look l ?reads4 ,consomme a la ,sevigne4--,p\nd two ounces ( brea/ ( cook$ *ick5 until x w pass ?r\gh a wide sieve4 ,mix ) x two eggs1 ?ree tablespoonfuls ( milk1 twelve drops ( almond ess5ce1 a scant saltspoonful ( salt1 z mu* nutmeg z w g on ! end ( a p5knife blade1 & a du/ ( cay5ne4 ,:5 well bl5d$1 fill ?ree or f\r small r\nd muff9 pans1 well greas$1 & /eam sl[ly tw5ty m9utes1 or until set4 ,turn out v c>efully2 let !m cool2 !n cut !m into fancy %apes1 & s]ve 9 "o qu>t ( boil+ consomme4 ,a few asp>agus po9ts boil$ until j t5d]1 b n mu%y1 are to be dropp$ 9 ! la/ ?+4 ,potage a la ,holl&aise4--,= ?is w be requir$ "o qu>t ( veal or *ick5 /ock1 two ounces ( butt]1 "o ounce ( fl\r1 f\r yolks ( eggs1 half a p9t ( cream1 "o gill ( gre5 peas1 "o gill ( boil$ c>rots1 "o gill ( boil$ cucumb]1 "o teaspoonful ( fre% t>ragon *opp$ f9e1 "o teaspoonful ( sug>1 & "o teaspoonful ( salt4 ,trim ! c>rots & cucumb] ) a v small scoop or cutt] ! size & %ape ( peas2 cook !m j t5d]1 & no m1 9 boil+ wat]4 ,put ! /ock on to boil2 skim if necess>y2 add ! salt & sug>4 ,break ! eggs into a b[l1 add ! cream to !m1 & beat !m till well mix$4 ,?is =ms a liaison4 ,make ! butt] & fl\r into a pa/e 9 a b[l1 p\r half a gill ( cold /ock to x1 !n en\gh hot /ock to dissolve x2 :5 mix$ smoo?1 /ir x into ! boil+ /ock1 let x boil1 !n remove f ! fire1 & /ir 9 v c>efully1 to prev5t curdl+1 ! liaison ( eggs & cream2 let x come to ! boil+-po9t1 b n boil1 or x w curdle4 ,/ra9 x into a clean /ewpan1 & add ! vegetables2 let all get hot toge!r2 !n /rew 9 ! t>ragon4 ,*e/nut ,s\p 7puree de m>rons74--,slit tw5ty-five l>ge *e/nuts at ea* end1 put !m 9 boil+ wat]1 & boil t5 m9utes4 ,drop !m into cold wat]1 & remove bo? ! out] & inn] sk94 ,melt ?ree ounces ( butt] 9 a saucepan1 put 9 ! *e/nuts1 & saute 7toss !m ab\t7 = a few m9utes1 b d n br[n !m2 !n add a p9t & a half ( ri* :ite /ock1 & let ! nuts boil 9 x until v t5d]1 :5 !y mu/ be rubb$ ?r\gh a f9e sieve4 ,boil up aga91 add half a p9t ( cream1 a teaspoonful ( p[d]$ sug>1 a teaspoonful ( salt 7less if ! /ock be salt$71 & a p9* ( pepp]4 ,pr9cess ,s\p4--,cut a *ick5 9 pieces2 wa% x2 butt] a /ewpan1 put 9 ! *ick5 ) a blade ( mace1 an onion1 a bay-leaf1 & twelve :ite pepp]corns4 ,let ?is simm]1 closely cov]$1 t5 m9utes1 %ak+ x (t5 to prev5t its br[n+2 !n put to x two qu>ts ( hot veal /ock1 & simm] "o h\r4 ,put into ano!r /ewpan two ounces ( fl\r & two ounces ( butt]2 /ir !m toge!r1 & let !m bubble once1 !n /ra9 ! liquor f ! *ick5 to x2 /ir well1 & cook a few m9utes4 ,take ! :ite meat f ! bones ( ! *ick51 p\nd x 9 a mort> v f9e1 /ir x to ! /ock1 !n rub ?r\gh a s\p /ra9]2 add j be=e s]v+ half a p9t ( fre% cream & ! juice ( half a lemon4 ,?is s\p mu/ be made hot1 b n boil1 aft] ! *ick5 pulp & cream are add$4 ,potage a la ,royale4--,boil two ounces ( mac>oni till t5d]1 b n brok52 ?r[ x into cold wat]4 ,put ?ree p9ts ( :ite /ock to boil2 cut ! mac>oni into l5g?s half an in* long2 beat ?ree yolks ( eggs 9 a b[l ) a gill ( cream2 ?r[ ! mac>oni into ! s\p2 :5 x boils1 remove f ! fire1 add ! cream & eggs & an ounce ( grat$ ,p>mesan *eese2 /ir till ! s\p rea*es ! boil+-po9t1 b by no means let x boil1 aft] ! cream & eggs are add$1 or x w be spoil$4 ,salt s\p always 9 ! proportion ( a mod]ate teaspoonful ( salt to ! qu>t2 if ! /ock is season$1 only add salt = ! cream1 eggs1 etc4 ,use j a suspicion ( cay5ne4 ,9 mak+ s\p to :i* eggs are add$1 ! utmo/ c>e is requir$1 yet n any m ?an 9 mak+ cu/>d4 ,! ma9 po9t is to let ! eggs come ne> en\gh to ! boil+-po9t to ?ick51 yet f> en\gh f x n to curdle4 ,?is a little pati5ce w accompli% by wat*+ & remov+ ! saucepan = a few seconds z ! boil+-po9t approa*es1 !n return+ x2 d ?is once or twice1 till ! opaque1 creamy appe>ance %[s ! eggs are done4 ,,vii4 ,,fi% ,,entrees4 ,in/ead ( giv+ recipes = cook+ fi% :ole1 = :i* excell5t directions are to be f\nd 9 sev]al mod]n cook]y books1 recipes = fi% entrees w be sub/itut$4 ,!y are n[ frequ5tly s]v$ at ! fi% c\rse1 & by _! conv5i5ce & economy1 z well z ! v>iety !y af=d1 are likely to gr[ 9 favor4 ,ano!r po9t = !m is t !y c (t5 be made h\rs be=e1 & simply heat$ :5 ne$$1 ?us reliev+ ! cook ( ! mo/ critical "p ( h] "w at ! "t :5 %e ne$s h] att5tion free4 ,"s ( ^! entrees w be m suit$ = breakfa/1 lun*eon1 or supp] di%es ?an to prec$e a heavy d9n]1 su*1 = in/ance1 z ! prep>ations ( oy/]s :5 !y h be5 also s]v$ be=e s\p2 b ! recipes are includ$ "h = _! intr9sic wor?4 ,fillets ( ,cod a la ,norm&e4--,butt] a t9 di%1 lay on x ?ree slices ( cod mod]ately ?ick 7an in* to an in* & a half71 p\r ov] !m "o w9eglass ( :ite w9e1 place a butt]$ pap] ov] !m1 & bake 9 a mod]ate ov5 fifte5 m9utes4 ,r$uce ano!r glass ( w9e 9 a /ewpan by simm]+1 add to x half a p9t ( :ite sauce1 twelve small oy/]s1 be>d$ & blan*$1 twelve small qu5elles1#fb-99 & twelve button mu%rooms4 ,season ) pepp] & salt4 ,simm] "o m9ute only1 or ! oy/]s w h>d54 ,place ! slices ( fi% on a hot di%1 p\r ! sauce ov] !m1 place ! oy/]s1 mu%rooms1 & qu5elles 9 gr\ps 9 ! corn]s ( ! di%4 ,lob/] ,s\fflees4--,cut up ! meat ( a boil$ h5 lob/] into neat dice1 %[+ z mu* ( ! r$ z possible4 ,prep>e z _m small ramek9 or s\fflee cases z may be requir$ by p9n+ b&s ( writ+-pap] r\nd !m two to ?ree in*es high] ?an ! case4 ,take ?ree tablespoonfuls ( mayonnaise1 half a p9t ( /iff aspic jelly1 & a gill ( tomato sauce 9 :i* a teaspoonful ( gelat9e has be5 dissolv$4 ,e ut5sil us$ mu/ be ice-cold1 ! jelly mu/ be q cold1 b n set4 ,put ! tomato sauce1 ! jelly1 & ! mayonnaise 7:i* %\ld be left on ! ice till ! la/ ?+7 into a b[l set 9 ano!r b[l ( p\nd$ ice2 :isk !m toge!r until !y beg9 to look :ite2 !n /ir ! lob/] 9 x1 ) a teaspoonful ( v f9ely *opp$ *]vil & t>ragon2 fill ! s\fflee cases1 pil+ ! dress+ high2 put !m on a di% on ice4 ,:5 !y are set1 c>efully remove ! pap] b&s1 spr9kle a little dri$ & sift$ lob/] coral ov] ! tops1 & s]ve4 ,coquilles ( ,prawns4--,pick ! %ells f f\r doz5 prawns2 mix ) "o ?ird ! quantity ( mu%rooms slightly /ew$ 9 a tablespoonful ( butt] & a saltspoonful ( salt 7! mu%rooms mu/ n be br[n72 add f\r tablespoonfuls ( ,allem&e sauce2#fd-99 fill ! %ells1 :i* mu/ be well butt]$1 dress ea* ov] ) f9e bread crumbs :i* h be5 c>efully fri$ a gold5 br[n2 put !m 9 a cool ov5 tw5ty m9utes1 only get ?or\ghly hot1 b n to cook4 ,coquilles ( ,salmon or ,halibut4--,take "o p\nd ( cold halibut or salmon2 break x into small pieces2 put x 9 a /ewpan ) half a saltspoonful ( salt & a t9y p9* ( pepp]1 & half a p9t ( :ite sauce1 a tablespoonful ( v ?ick cream1 & a teaspoonful ( an*ovy sauce2 /ir well1 & let all get hot4 ,butt] "s %ells1 spr9kle ov] ) a few fri$ crumbs1 fill ) ! mixture1 cov] ) ! fri$ crumbs1 & put !m 9 ! ov5 to get ?or\ghly hot4 ,s]ve on a napk94 ,salmon en ,papillotes4--,cut "s slices ( salmon into cutlets ! "r size = s]v+1 make pap] cases to fit !m1 !n cov] ea* slice ) ! foll[+ mixture3 two tablespoonfuls ( salad oil beat5 ) ! yolk ( an egg1 "o teaspoonful ( p>sley *opp$1 "o %allot *opp$1 & "o an*ovy 7all ^! mu/ be *opp$ z f9ely z possible71 a half-saltspoonful ( salt1 & a gra9 ( cay5ne2 mix1 spread on ! fi%1 envelop ea* piece 9 a well-butt]$ case1 fa/5 up 7by p9*+ ! pap] well71 & bake half an h\r4 ,s]ve 9 ! pap]s4 ,fillet ( ,sole a la ,norm&e4--,9 speak+ ( sole1 "o ( c\rse means ! fl\nd]1 :i* is com+ to be call$ ! ,am]ican sole1 & :5 fillet$ does make a fair sub/itute = ! real ?+1 & x is suitable = cook+ 9 e way t ! ,engli% sole c be us$1 except :ole4 ,a boil$ fl\nd] )\t fillet+1 or a fl\nd] fri$ :ole1 z is s (t5 done ) sole1 w\ld be v co>se4 ,fillet two fl\nd]s 79 cities ?is w be done by ! fi%mong]1 b 9 ! c\ntry x may h to be done 9 ! kit*51 !re=e directions = do+ x w be app5d$71 lay ! fillets1 neatly trimm$ & %ap$1 into a ?ickly butt]$ pan or di%--ei!r fire-pro( porcela9 or any o!r t c g to table--p\r ov] !m a glass ( %]ry & f\r tablespoonfuls ( consomme2 cov] ) oil$ pap]1 & bake t5 m9utes 9 a mod]ate ov52 take out ! pan1 p\r ov] ! fillets half a p9t ( sauce ,norm&e2 return to ! ov5 = five m9utes1 & s]ve 9 ! pan4 ,sole a l',horly4--,make a fry+ batt] ?us3 mix "o tablespoonful ( milk ) two ounces ( fl\r & a tablespoonful ( salad oil to a smoo? pa/e2 !n add two yolks ( eggs1 & ! :ites :ipp$ firm1 ) a qu>t] ( a saltspoonful ( salt2 mix ) an upw>d movem5t ( ! spoon1 s z n to dead5 ! :ites ( eggs4 ,set x aside :ile y prep>e ! sole4 ,mix a tablespoonful ( salad oil1 a teaspoonful ( ,*ili v9eg>1 a teaspoonful ( t>ragon v9eg>1 a teaspoonful ( p>sley & "o ( onion *opp$ exce$+ly f9e1 a scant saltspoonful ( salt1 & a qu>t] "o ( pepp]4 ,mix all toge!r1 !n cut ! fillets 9 half1 trimm+ away all ragg$ appe>ance1 & lay !m = fifte5 m9utes 9 ! mixture 7call$ a m>9ade72 take !m out1 dra9 !m on a sieve1 & !n dip ea* fillet 9 ! batt]4 ,?is batt] %\ld be j ?ick en\gh to coat ! fi% & run sl[ly (f1 n cl+ 9 a ?ick pa/e r\nd x4 ,a ,fr5* rule = te/+ ! ?ickness ( fry+ batt] is to dip a spoon 9 x & !n let a drop run (f ! end on a plate2 if x drops freely1 yet keeps a beadlike =m1 x is "r4 ,fry ea* fillet 9 a wire basket ?ree m9utes 9 v hot deep fat4 ,s]ve ) fri$ p>sley4 ,turbans ( ,sole a la ,r\5naise4--,z ^! require a little ( ! same mixture z w\ld be us$ = lob/] cutlets or croquettes1 x is good managem5t to h !m :5 lob/] is requir$ = some?+ else4 ,! mixture = ! cutlets is made z foll[s 7less ?an a f\r? ( x w\ld be requir$ = ! turbans73 remove all ! fle% f a boil$ h5 lob/]2 *op x small2 wa%1 dry1 & p\nd ! coral1 ) an ounce ( butt]2 take "o gill ( :ite sauce1 mix ! lob/] coral & a tablespoonful ( cream ) x1 & boil five m9utes2 mix 9 ! lob/] ) a little salt 7unless ! lob/] is salt en\gh7 & a gra9 ( cay5ne4 ,?is made into cutlets1 egg$1 crumb$1 & fri$1 is excell5t1 b our purpose n[ is to use x = /uff+4 ,take z _m fillets ( sole z requir$1 spread ! lob/] mixture on ea*1 roll !m up1 run a too?pick ?r\gh !m to keep !m 9 %ape2 trim till ea* w /&2 put !m on a butt]$ bak+-%eet1 cov] ) butt]$ pap]1 & bake t5 m9utes4 ,*op up two truffles1 two h>d-boil$ yolks ( eggs1 & a tablespoonful ( p>sley1 ea* *opp$ sep>ately4 ,take up ! turbans1 p\r ov] !m half a p9t ( c>d9al sauce1 & ornam5t ! turbans1 "o ) ! truffles1 "o ) ! yolk ( egg1 & "o ) p>sley2 s on alt]nately4 ,directions = ,fillet+ ,fl\nd]s4--,take a %>p knife1 cut away ! f9s all r\nd ! fi%1 & split ! fl\nd] "r d[n ! middle ( ! back1 !n run ! knife c>efully betwe5 ! fle% & bones1 go+ t[>ds ! edge4 ,y h n[ deta*$ "o qu>t] ( ! fle% f ! bone2 d ! o!r half 9 ! same way1 & :5 ! back is ?us entirely loose f ! bone1 turn ! fi% ov] & d ! same ) ! o!r side4 ,y w n[ f9d y c remove ! bone :ole f ! fi%1 deta*+1 z y d s1 any fle% /ill reta9+ ! bone4 ,!n y h two halves ( ! fi%1 & y h f\r qu>t]s ( solid fi%4 ,to remove ! sk91 take ! tail end firmly betwe5 ! ?umb & =ef+] ( ! left h&1 hold ! sk9 side d[nw>d on ! bo>d1 & ) y\r knife make an incision across ! fle%1 !n1 keep+ ! sk9 firmly betwe5 y\r ?umb & f+]1 pu% ! knife betwe5 x & ! fle%1 slightly humor+ x to prev5t te>+ ! fle%4 ,! sk9 p>ts q easily1 b no attempt mu/ be made to cut ! fi% f x4 ,,footnotes3 #fb-99 ,see ,qu5elles 9 ,no4 ,,vi4 #fd-99 ,see directions 9 ,no4 ,,ii4 ,,viii4 ,,v>i\s ,,ways ,,( ,,s]v+ ,,oy/]s4 ,oy/]s a la ,vill]oi4--,scald 7or blan*7 "s l>ge oy/]s1 dry !m1 !n drop !m into "s v ?ick ,vill]oi sauce1#ga-99 let !m get hot 9 x1 b n boil4 ,take !m out "o by "o2 be sure !y are ?ickly coat$ ) ! sauce2 h a l>ge di% heap$ ) sift$ crumbs or crack] meal2 z y lift ea* oy/] f ! sauce lay x on ! meal1 turn x g5tly ov] 9 ! meal1 s t a light coat adh]es1 & ! sauce is by no means rubb$ (f4 ,place !m on an oil$ plate :]e !y w get q cold1 s t ! sauce may *ill & =m a :iti% glaze "u ! crumbs4 ,beat two eggs ) two tablespoonfuls ( wat]1 & :5 free f /r+s dip ea* oy/] 9 ! egg1 us+ a small =k2 let sup]flu\s egg drip (f = a mom5t1 !n lay ! oy/] aga9 on a deep b$ ( crack] crumbs1 cov] well1 pat v g5tly1 & lay ea* z y d x on a di% spr9kl$ ) !m4 ,fry two m9utes 9 v hot deep fat1 be+ c>eful ! oy/]s d n t\* ea* o!r4 ,if ,i h made ^! directions z cle> z ,i hope1 x w be und]/ood t ea* oy/] has a ri* creamy coat+ "u ! crumbs1 & e ef=t mu/ be made to avoid break+ ! out] %ell ( egg & crumb4 ,= ?is reason ! fat %\ld be heat$ to #djj deg44 ,b al?\gh great c>e 9 h&l+ is necess>y1 !y are n difficult to succe$ ) :5 t c>e is giv54 ,oy/] ,kabobs4--,!re are two ways ( prep>+ ^! da9ties1 & ,i give bo?4 ,= ^? :o _c eat bacon ! fir/ w probably be acceptable4 ,= kabobs ( any k9d1 silv] or plat$ skew]s are prop]1 al?\gh v sl5d] wood5 ones may be us$4 ,put 9 a /ewpan a small onion *opp$ v f9e1 a dess]tspoonful ( p>sley1 & a doz5 mu%rooms1 also *opp$2 let ^! fry "o m9ute 9 a l>ge tablespoonful ( butt]1 add a dess]tspoonful 7scant7 ( fl\r1 /ir all toge!r1 !n drop 9 z _m fat oy/]s z are requir$2 !y mu/ h be5 blan*$ 9 _! own liquor & ! be>ds remov$2 /ir all r\nd1 & add ?ree beat5 yolks ( eggs1 "o at a "t1 tak+ c>e !y d n curdle1 b get j ?ick en\gh to cl+ r\nd ! oy/]4 ,/r+ six oy/]s on ea* little skew]1 ba/+ ) ! sauce :]ev] x does n adh]e2 let ea* skew] cool1 !n roll ! :ole 9 beat5 eggs & abundant crack] meal1 s t ! skew] w seem to be run ?r\gh a sausage l5g?wise4 ,fry two m9utes 9 v hot deep fat1 s]ve on a napk92 all[ "o skew] to ea* p]son4 ,two m9utes1 if ! fat be suffici5tly hot1 w fry oy/]s a pale yell[-br[n4 ,!y %\ld nev] take long] ?an ?is1 = oy/]s h>d5 & %r9k if ov]done 9 ! lea/4 ,= ?is reason ! use ( a pyromet]1 :5 possible1 saves mi/akes & tr\ble4 ,su* articles z oy/]s1 smelts1 or any small ?+s1 %\ld be fri$ at a temp]ature ( #chj deg4 to #djj deg44 ,x mu/ be rememb]$ t all fri$ articles d>k5 aft] !y leave ! fry+-kettle1 & !re=e a v pale yell[ becomes a gold5 color on ! di%4 ,kabobs ,no4 #b4--,?is is ! recipe giv5 by ! au?or ( ! well-kn[n ,pyt*ley ,books1 & is admirable4 ,take ! be>ds f z _m fat1 fair-siz$ oy/]s z requir$4 ,y require bacon ( :i* ! fat is ?ick en\gh ?r\gh to all[ ( circles be+ cut f ! slices z l>ge z ! oy/]s4 ,cut ! bacon v ?91 get a cutt] ! size ( ! oy/]s1 trim !m ) x1 !n cut eight circles ( bacon = six oy/]s4 ,put fir/ a piece ( bacon1 !n an oy/]1 !n m bacon1 on ea* little skew]1 till !re are six oy/]s ) a piece ( bacon betwe5 ea* ?r\gh ! c5tre & "o at ea* end2 /r+ !m v ev5ly4 ,take a v little cay5ne on ! tip ( a knife & a saltspoonful ( salt2 mix ?is ) two beat5 eggs to :i* two tablespoonfuls ( wat] h be5 add$4 ,dip ea* skew] ( kabobs 9 ?is2 let !m drip an in/ant1 !n lay !m on a deep b$ ( crumbs or crack] meal4 ,cov] !m ?or\ghly1 %ake !m1 !n dip aga9 into ! egg 7if ?is has become full ( crumbs /ra9 x71 & aga9 lay !m 9 ! meal4 ,%ake lightly aga91 & arrange ea* skew] ( kabobs 9 a fry+-basket1 & fry two m9utes4 ,i h spok5 9 ! =ego+ directions = crumb+ ( us+ pl5ty ( meal1 & exp]i5ce tells me t ! rule ) ^? unfamili> ) prop] me?ods is to use s little t a plateful w\ld be consid]$ pl5ty4 ,) ?is quantity no good "w c be done4 ,y ne$ to turn on to a bo>d or di% at lea/ a qu>t ( crumbs1 or a :ole box ( crack] meal4 ,?is w enable y to smo!r ! article until e "p is cov]$1 in/ead ( spr9kl+ a little ov] & "u 7:i* g5]ally falls (f z fa/ z put on1 & leaves a surface yell[ ) egg 9 p>ts71 z y mu/ d if a small quantity only is us$4 ,all ! meal t is left mu/ be c>efully sift$ & put away4 ,if ! small masses ( egg & crumb :i* w be mix$ ) x are n sift$ out ! crack]-meal _c be us$ aga94 ,!re mu/ also be pl5ty ( egg us$ = dipp+4 ,oy/]s 9 ,aspic4--,= ^! d>iole m\lds are ne$$1 or ! small fire-pro( *9a s\fflee cases :i* imitate pap] may be us$4 ,a d>iole is a small /raight-sid$ t9 m\ld1 hold+ r less ?an a gill4 ,!y w be f\nd at l>ge h\se-furni%+ /ores1 or a t9man c\ld easily make !m1 !y be+1 9 fact1 l deep corn-muff9 pans4 ,if !y are made to ord]1 avoid gett+ !m too l>ge--?ree in*es deep by two across w be l>ge en\gh4 ,fill ^! m\lds ) aspic jelly ne>ly cold1 set !m on ice :ile y prep>e ! oy/]s1 :i* mu/ be be>d$ & cook$ till plump 9 butt]1 b n all[$ to color4 ,:5 cool1 cut !m 9 half1 ?r[ !m into "s /iff be*amel1#gg-99 :i* mu/ be w>m$ till l ?ick cream1 spr9kle ) a du/ ( cay5ne2 lay ! oy/]s to get cold1 t ! be*amel may h>d5 on !m4 ,scoop ! c5tre v c>efully out ( ! m\lds ( aspic1 leav+ a half-in* ?ickness all r\nd1 fill ! c5tres ) ! oy/]s1 p\r 9 m aspic1 cold1 b n set1 & put on ice = a few h\rs1 or till ready to s]ve4 ,! aspic f ! c5tres %\ld h be5 pres]v$ & us$ to *op ) m to g>ni% ! di%4 ,turn ! m\lds out v c>efully1 & g>ni% ) *opp$ aspic & wat]cress or p>sley4 ,x is1 ( c\rse1 und]/ood t be*amel sauce1 cold1 is l blanc-mange1 & t any?+ coat$ ) x w be envelop$ 9 :ite jelly1 n 9 a /icky :ite sauce4 ,if be*amel does n become :ite jelly :5 cold ! /ock ( :i* x is made is n /iff en\gh4 ,lob/] 9 ,aspic is prep>$ z = salad1 ! solid meat cut 9 dice & roll$ 9 mayonnaise1 !n 9 *opp$ *]vil or p>sley4 ,!n proce$ exactly z = ! oy/]s4 ,oy/]s a la ,t>t>e4--,! oy/]-%ells = s]v+ oy/]s a la ,t>t>e mu/ be ( good %ape & exquisitely clean2 !re=e1 :5 us+ oy/]s on ! half-%ell1 always pick out any t may be deep yet /& well1 & h a good %ape2 scald & scrub !m1 & keep = use4 ,scald z _m fat oy/]s z requir$ 9 _! own liquor till firm--?ree m9utes at boil+-po9t w usually d ?is2 ! oy/]s mu/ be j plump1 yet if und]done !y w be flabby4 ,put !m on ice1 *oose z _m t9y leaves z y h oy/]s f ! he>t ( a lettuce2 !y mu/ all be ( a size1 or trimm$ s1 & ! size only j l>ge en\gh to l9e ! %ells )\t com+ ov] !m4 ,lay a leaf on ea* %ell1 cut ea* oy/] 9 half1 lay f\r halves 9 pyramid fa%ion on ! lettuce leaf1 & mask ! top ( ea*1 j be=e s]v+1 ) ,t>t>e sauce4 ,all[ two to ea* p]son4 ,,footnotes3 #ga-99 ,see ,no4 ,,ii4 #gg-99 ,see ,no4 ,,ii4 ,,ix4 ,,v>i\s ,,cul9>y ,,matt]s4 ,?is little book does n pret5d to g into :at may be call$ ! pr9ciples ( cook+1 except 9 s f> z !y are involv$ 9 ! production ( all *oice cook]y2 & :]e x is consid]$ t a pr9ciple is little kn[n or too little att5d$ to1 ! ef=t w be made to give x emphasis by reit]ation "h4 ,by pr9ciples ( cook+ ,i mean ! simple rules by :i* roa/+1 boil+1 /ew+1 etc41 are successfully accompli%$4 ,any book or s]ies ( articles writt5 a doz5 ye>s ago w\ld h be5 ( no real use )\t ^! rudim5ts1 b )9 t p]iod !re h be5 cook+-s*ools />t$ & cook]y books writt5 s exce$+ly exact 9 directions t x w be unnecess>y to repeat !m 9 ,*oice ,cook]y1 :i* does n pret5d to include family cook+4 ,= ?is reason ! cook+ ( jo9ts ( meat w n be ent]$ into4 ,nev]!less !re are c]ta9 rudim5ts ( cook+ :i* are n dwelt on usually 9 books4 ,!y are taught 9 ! cook+-s*ools1 & ^? ( my read]s :o h _h ! advantage ( att5d+ !m w n ne$ ! in/ruction "h giv54 ,b ,i meet ) _m wom5 :o devote mu* "t to ! art ( cook+1 & :o h taught !mselves by book & exp]im5t all !y "k1 :o yet1 :5 told to *op a small quantity ( h]bs v f9e1 w /ruggle & *op almo/ leaf by leaf 9 _! fai?ful endeavor to c>ry out ! direction4 ,o!rs1 less fai?ful1 f9d+ _! me?od *ops "s p>ts f9e & leaves "s leaves almo/ :ole1 let x g at t1 ) ! reflection t t mu/ d1 z x w\ld take all day to get !m all "o degree ( f95ess4 ,s1 al?\gh x may seem almo/ too trivial a po9t to ne$ m5tion1 we w g into ! matt] ( h]b-*opp+1 lemon-grat+1 etc41 t ! simple op]ations may be p]=m$ easily & 9 a v %ort "t4 ,to ,*op ,h]bs4--,use ! leaves only1 nev] ! /ems2 let !m be fre% & crisp1 or1 if wilt$1 leave !m 9 wat] = a "t4 ,ga!r ! leaves firmly betwe5 ! ?umb & ?ree f+]s ( ! left h&2 %ave !m ?r\gh ) a %>p knife z y pu% !m =w>d "u x4 7,! process resembles *aff-cutt+ by h& ma*9e47 ,turn !m r\nd2 ga!r !m up aga91 & cut across !m 9 ! same way2 !n f9i% by *opp+ quickly1 hold+ ! po9t ( ! knife ) ! left h& & br++ x d[n on ! little heap ( h]bs ) ! "r1 always ga!r+ !m toge!r z fa/ z ! *opp+ scatt]s !m4 ,five m9utes w *op a tablespoonful ( m9t or p>sley almo/ to pulp4 ,a %>p /eel knife & a small bo>d mu/ be us$1 n ! *opp+-b[l4 ,fr5* books (t5 direct s mu* f9e h]bs to be us$2 ,engli% books mean ! same ?+ :5 !y call = sweet h]bs1 & a mixture ( "o "p m>joram1 two p>ts ?yme1 & ?ree p>ts p>sley is meant by bo?4 ,! grat+ ( a lemon is a mo/ simple op]ation1 & x may seem t e "o mu/ "k h[ to d x2 b ?is is f> f be+ ! case4 ,z _m di%es ( curdl$ cu/>ds & sauces are caus$ by ?is fact1 ! "r way 9 ?is case is v important4 ,! object ( us+ grat$ r9d ( lemon is to obta9 ! fragrance & flavor1 :i* diff] v greatly f any extracts1 h[ev] good4 ,n[ ! :ole ( ! oil :i* conta9s ?is fragrance is at ! surface--is1 9 fact1 ! yell[ portion ( ! r9d2 !re=e ?is1 & only ?is1 mu/ be remov$ ) ! grat]4 ,! :ite "p und]nea? is bitt]1 & w cause milk or cream to curdle1 b x conta9s no p>ticle ( lemon flavor4 ,yet :5 lemon flavor is call$ = ! lemon is (t5 grat$ "r d[n to ! pulp 9 p>ts1 :ile ! yell[ r9d is left on 9 pat*es4 ,a lemon %\ld be grat$ ev5ly1 beg9n+ at ! end & work+ r\nd x1 us+ z small a surface ( ! grat] z possible1 to prev5t wa/e4 ,! habit ( turn+ ! lemon z y grate comes z easily z to turn an apple "u ! knife :5 peel+4 ,g5]ally twice across ! grat] & back betwe5 ea* turn w remove all ! ess5tial oil1 b1 :ile gu>d+ aga9/ grat+ too deeply1 c>e mu/ be tak5 to remove ! :ole ( ! yell[ surface4 ,a well-grat$ lemon %\ld be exactly ( ! same %ape z be=e1 h no deep scores into ! pi?1 & h an oily-look+ surface4 ,p]haps be=e proce$+ to ! prep>ation ( ! comb9ation di%es kn[n z made di%es or entrees1 a few words may be useful to ^? read]s ^: ambition to accompli% results may cause !m to defeat _! own ends4 ,to su* ,i w\ld say1 g sl[ly2 nev] attempt ! m difficult ?+ until ! simpl] "o is beyond *ance ( failure4 ,?us 9 foll[+ ! in/ructions 9 ?is book ! wis] wom5 w h accompli%$1 p]haps1 ea* week "o or two ?+s !y may h select$1 & x mu/ n be =gott5 ! plan ( ! "w is t "o recipe %all s]ve z a key to _m o!rs4 ,a great _m w v likely h delay$ try+ to make ! sauces until ! di% = :i* !y w be requir$ is giv54 ,?is is a mi/ake1 because x is less annoy+ to fail ) a sauce ) no di% dep5d+ on x1 ?an1 say1 :5 y h decid$ to h sole a la ,vill]oi1 ! soles be+ ready1 & fail ) ! sauce4 ,i hope t no failure w come to any "o try+ ! recipes "h giv51 b 9 "s cases1 especially 9 sauces ?ick5$ ) eggs1 a second's div]t$ att5tion may cause failure )\t fault ( ! cook4 ,!re=e x is be/ to make s+le exp]im5ts :5 !re is no dang] ( be+ di/urb$1 & :5 !re is no?+ else to be att5d$ to4 ,! successful result ne$ nev] be lo/1 = 9 ! case ( sauces !y c be reheat$ ! next day 9 a ba9-m>ie1 or pan ( hot wat]2 ! same ) ! s\ps1 &1 inde$1 mo/ o!r ?+s1 except s\fflees & omelets4 ,b1 above all ?+s1 nev] try a recipe = ! fir/ "t ! day y wi% x to appe> p]fect on y\r table2 try x long be=e1 & if y fail1 make ! same ?+ ov] aga91 read+ ! directions v c>efully2 "s trifl+ caution or precaution may h escap$ y4 ,no "o ev] le>ns to draw s simple a ?+ z a circle :o is disc\rag$ at ! fir/ bad curve1 & leaves x = easi] l9es4 ,keep on at ! ?+ y select to d until y succe$1 always *oos+ & p]fect+ ! easie/ ?+ 9 ea* class fir/4 ,x4 ,,entrees4 ,fillet ( ,beef4--,?is favorite di% ) ,fr5* & ,am]icans may be roa/$ :ole1 or cut s z to s]ve individually4 ,to roa/ x :ole1 x mu/ be trimm$ p]fectly r\nd1 & ei!r l>d$ or n z ta/e may dictate4 ,a fillet weigh+ f\r p\nds %\ld be roa/$ ?ree qu>t]s ( an h\r 9 a %>p ov54 ,x may !n be s]v$ a la ,*ateaubri& by p\r+ ov] x half a p9t ( ! sauce ( t "n1 ) hors]adi% sauce1 or br[n mu%room sauce 7br[n sauce ) mu%rooms add$74 ,to s]ve individually1 fillets are prep>$ 9 ! foll[+ way3 ,cut a fillet into eight slices ?ree qu>t]s ( an in* ?ick2 trim ! slices into p]fect circles1 all exactly ! same size2 flatt5 !m2 put !m 9 a hot pan1 & saute = sev5 or eight m9utes 9 two ounces ( butt]2 dress !m r\nd a di%1 & p\r ov] !m ! sauce f :i* ! di% w take its "n4 ,filets de ,boeuf a la ,be>naise4--,s]ve ) half a p9t ( ,be>naise sauce4 ,filets de ,boeuf aux ,*ampignons4--,dress z be=e2 leave 9 ! c5tre ( ! di% room = a m\nd ( /ew$ mu%rooms2 p\r ov] ! fillets half a p9t ( ri* br[n sauce4 ,s]ve ^! di%es z soon z cook$3 ! meat is spoil$ by wait+4 ,i h receiv$ sev]al lett]s f read]s liv+ :]e lob/] is only to be _h 9 cans1 ask+ if !re is no sub/itute = ! coral 9 mak+ c>d9al sauce4 ,cann$ lob/] frequ5tly conta9s a great deal ( coral1 :i* is z good = color+ & flavor+ z ! fre%4 ,?is c only be kn[n1 h[ev]1 be=e op5+1 :5 ! cans are ( glass4 ,! pulp ( r$ beet-root pass$ ?r\gh a sieve & add$ to :ite sauce or mayonnaise gives a beautiful r$ t9t2 b ! flavor1 :ile excell5t = a salad or z vegetable sauce1 w\ld be unsuitable = s]v+ ) fi%4 ,gr5ad9es ( ,beef ) ,mu%rooms & ,poivrade ,sauce4--,take z _m slices ( fillet ( beef1 cut ?ree qu>t]s ( an in* ?ick1 z y require4 ,trim !m to a pe> %ape1 ?ree & a half in*es long & ?ree wide at ! broade/ "p4 ,l>d ^! ) bacon1 & put !m into a saute pan ) a gill ( br[n sauce & a glass ( %]ry 7half ! sauce if !re are v few gr5ad9es72 let !m cook g5tly = fifte5 m9utes4 ,dissolve a piece ( glaze ! size ( a walnut by putt+ x 9 a cup :i* is set 9 boil+ wat]2 :5 dissolv$1 take up ! gr5ad9es1 di% !m 9 a circle1 & glaze !m 7a bru% is prop]ly us$ = ?is purpose1 b ! glaze c be spread ) a knife dipp$ 9 hot wat]74 ,fill ! c5tre ( ! circle ) a pyramid ( small mu%rooms mix$ ) a gill & a half ( poivrade sauce4#hh-99 ,fillets ( ,beef a la ,gr&e-,bretagne4--,cut two p\nds ( fillet into neat slices an in* ?ick2 slit !m 7) a small ,fr5* bon+-knife or small p5knife7 9 su* a way t y =m a pocket 9 ea* ! m\? or op5+ ( :i* is small] ?an ! pocket itself4 ,?is c be done by lay+ ! fillet flat on a bo>d1 lay+ y\r h& on ! top ( x1 mak+ a slit two in*es wide1 !n ) ! po9t ( ! knife enl>g+ ! slit inside1 b n ! entrance to x4 ,! op5+ %\ld ext5d half-way ?r\gh2 into ?is put a =ce-meat made ( hors]adi% sauce#hi-99 & mac>oni boil$ & cut f9e4 ,! =ce-meat mu/ be us$ sp>+ly1 s z n to increase mat]ially ! ?ickness ( ! fillet2 fa/5 ! op5+ ( ea* ) a wood5 too?pick4 ,saute ^! fillets = fifte5 m9utes2 glaze !m z direct$ 9 la/ recipe2 arrange !m 9 a circle1 ) a pyramid ( t9y potato balls 9 ! c5tre4 ,p\r ri* br[n sauce r\nd4 ,mutton ,cutlets a la d',uxelles4--,cut "s cutlets f ! neck ( mutton1 leav+ two bones to ea*1 trim v c>efully1 remove ! upp] "p ( "o bone1 split ! cutlets )\t sep>at+ !m at ! bone1 spread "s ?ick d',uxelles sauce#ij-99 inside1 fold ! cutlets toge!r1 run a too?pick ?r\gh !m1 & broil = f\r m9utes on ea* side ov] a hot fire4 ,h a lay] ( *opp$ mu%rooms /ew$ 9 butt] 9 ! di%1 lay ! cutlets on x1 p\r ov] "s d',uxelles sauce1 & g>ni% ) truffles1 cut 9 v ?9 circles4 ,mutton ,cutlets a la ,milanais4--,take six cutlets f a neck ( mutton 7,fr5* *ops1 _m but*]s t]m !m71 mix equal quantities ( grat$ ,p>mesan *eese & crack] meal4 ,dip ! cutlets into ri* ?ick br[n sauce1#ij- !n into ! crack] & ,p>mesan2 %ake (f loose crumbs2 dip !m n[ into beat5 egg 9 :i* a little salt & v f9ely *opp$ p>sley & *ives h be5 mix$1 & !n dip !m a second "t 9 ! ,p>mesan & bread crumbs2 drop !m into a kettle ( v hot fat2 9 f\r m9utes !y w be done4 ,d n fry m ?an f\r at a "t1 z too _m cool ! fat4 ,di% !m 9 a circle ) spaghetti dress$ ) ,p>mesan 9 ! c5tre4 ,x seems to me j "h t be=e giv+ fur!r recipes = fri$ articles ,i _h bett] make sure t all my read]s und]/& ! process ( fry+ 9 deep fat4 ,i h us$ ! ^w saute too1 & al?\gh no d\bt bo? ^! processes are famili> to mo/ read]s :o w\ld be likely to practise ,*oice ,cook]y1 = ^? :o are n adepts _m ( ! recipes w\ld be impossible to execute4 ,fry+1 once und]/ood1 is s easy a process "o wond]s t s few %\ld excel 9 x4 ,to ^? :o are n sure ( !mselves ,i recomm5d practice4 ,a c\ple ( h\rs' practice & c>eful obs]vance ( rules w enable a bright woman to fry successfully4 ,= ?is practice y may prep>e sev]al diff]5t articles & fry "o aft] ! o!r--"o or two v s(t & creamy croquettes1 "o or two bread$ articles1 especially su* z are dipp$ 9 ?ick sauce be=e be+ crumb$1 etc4 ,! pr9ciple on :i* articles t are v s(t & creamy1 und]nea? ! surface ( egg & crumbs1 are fri$ is ?is3 ! creamy sub/ances1 :e!r ri* sauce l d',uxelles & ,vill]oi1 or ! cream us$ to mix croquettes1 mu/ always be made ( /ock t w jelly :5 cold4 ,! sauce is us$ w>m1 & ! articles are put to *ill on ice1 s t !y are 9 a jelli$ condition4 ,n[ ! fat into :i* !y are plung$ mu/ be s hot t x sets ! coat+ ( egg & crumbs1 :i* =ms a ?9 %ell1 z x 71 be=e ! jelly has _h "t to melt2 ! %ell once =m$1 ! int]ior cooks 9 ! int5se heat v quickly4 ,if ! fat 7 n hot en\gh1 croquettes w\ld g all to pieces1 & articles coat$ ) sauce w\ld lose ! bett] "p ( x4 ,to fry1 y require a /ewpan or iron kettle2 ^? call$ ,scot* kettles are be/1 z !y set into ! range readily4 ,a fry+-pan is only useful = saute+ 9 little fat4 ,articles to be fri$ mu/ be imm]s$ 9 fat1 & no fry+-pan is deep en\gh to d ?is safely4 ,put two to ?ree p\nds ( cl>ifi$ dripp+ or l>d into ! kettle1 & let x get v hot4 ,?is w be aft] x ceases to sputt]--"s "t aft]1 p]haps2 b y mu/ n[ beg9 to wat* = smoke to rise f ! c5tre4 ,h ne> y "s little squ>es ( bread crumb2 drop "o 9 f "t to "t2 only :5 x colors imm$iately is ! fat hot en\gh4 ,at ?is po9t no "t mu/ be lo/1 & y\r fry+ beg9s4 ,( c\rse y w h ! articles y int5d to fry "r at h&4 ,y w also ne$ a l>ge di%1 9 :i* y lay common but*]'s wrapp+-pap] 7(t5 call$ kit*5 pap]7 & a p]=at$ skimm]--"s l a fry+-basket1 & = v small ?+s x is an assi/ance2 b = croquettes1 cutlets1 etc41 x is n necess>y3 !y c be laid on ! skimm] & dropp$ 9 ! fat4 ,! easie/ & safe/ way to fry is to use a cook+ !rmomet] 7pyromet]s or frimomet]s !y are sometimes call$71 & let ! fat be #chj deg4 = croquettes1 oy/]s1 & articles t only require two m9utes' cook+2 #cfj deg4 = cutlets & heavi] articles4 ,! "t requir$ = articles to cook 9 ! fry+-kettle seems a/oni%+ly %ort4 ,= in/ance1 a bread$ *op w be cook$ to a m$ium degree 9 two & a half m9utes1 well done 9 ?ree m9utes2 b x mu/ be rememb]$ ! heat is int5se4 ,croquettes mu/ nev] be left long] ?an two m9utes1 :ile :itebait 7:i*1 h[ev]1 require special in/ruction to fry )\t gett+ !m into a cake7 ne$ less ?an a m9ute4 ,potatoes require long] ?an mo/ ?+s2 b ! fat ne$ n be cool] at fir/1 z w\ld seem necess>y1 because !y are s full ( wat]1 ev5 :5 well dri$1 t !y cool ! fat rapidly4 ,saute+ 7a ^w t w\ld be expressive ( ! process 9 ,engli% w\ld be a boon to writ]s on cook+74--,! process g5]ally meant by fry+ is really saute+2 yet s g5]al has be5 ! misconception among all b pr(ess$ cooks1 t "o has to take ! precaution 9 giv+ directions = fry+ to say1 ,fry 9 deep fat4 ,x ought to be und]/ood t to fry is to imm]se 9 hot fat4 ,if "s t]m suitable = kit*5 use c\ld be f\nd1 half ! difficulty w\ld be ov]4 ,9 old ,engli% books a v fair translation 0 us$2 !y told y to toss ! article 9 butt]1 b ?\gh x r5d]$ saute jump fairly1 x did n express ! process4 ,!re is nei!r toss+ nor jump+ ab\t x1 unless an occasional %ake to ! pan be call$ s2 & z flat fry+1 dry fry+1 are awkw>d1 ! soon] we boldly take saute into common use1 & let x become a kit*5 ^w z famili> z fricassee 7:i* surely mu/ h be5 v unfamili> once71 ! bett]4 ,to saute--al?\gh e ,bridget or ,gret*5 fancies %e c d x--requires nicety & c>e to d x well1 & is f> m difficult ?an fry+ 9 deep fat4 ,! pan requires to be hot1 also ! fat or butt] us$1 :i* %\ld cov] ! bottom ( ! pan2 a bright fire is requir$4 ,?+s t take long to cook require m fat ?an ^? t require b a %ort "t4 ,ef=t mu/ be made to adju/ ! proportion1 z add+ cold fat prev5ts br[n+4 ,veal cutlets & _m o!r ?+s are f> bett] saut$ ?an fri$4 ,! articles saut$ require to be wat*$ t !y d n burn2 yet !y mu/ n be too (t5 turn$1 or !y w n br[n--except1 ( c\rse1 su* ?+s z are *opp$1 :i* require frequ5t /irr+ up4 ,9 speak+ ( *ill+ articles coat$ ) sauce to be fri$1 ,i omitt$ to give ! caution t1 9 ! case ( meats1 c>e mu/ be tak5 n to leave !m long en\gh to freeze ! meat4 ,,footnotes3 #hh-99 ,see ,no4 ,,iv4 #hi-99 ,see ,no4 ,v4 #ij-99 ,see ,no4 ,,ii4 #ij- ,see ,no4 ,,iv4 ,,xi4 ,,entrees ,,( ,,mutton ,,cutlets ,,or ,,*ops4 ,mutton ,cutlets a la ,du*esse4--,take z _m cutlets 7or ,fr5* *ops7 z requir$4 ,/ew !m 9 /ock1 ) a small b\quet ( h]bs1 v g5tly until !y are p]fectly t5d]4 ,take !m up1 skim ! /ock1 & /ra9 x2 return to a small saucepan1 & r$uce ! liquid to a glaze2 dip ea* cutlet 9 ! glaze & lay x aside4 ,h ready :at cooks n[ call a panada1 made ( a gill ( ?ick :ite sauce1 two yolks ( eggs /irr$ into x & all[$ to approa* ! boil+-po9t1 b n to boil 7?is1 ( c\rse1 mu/ be done 9 a d\ble boil]71 or ! eggs w curdle2 *op a dess]tspoonful ( p>sley v f9e2 p>boil & *op also v f9e ?ree onions2 p\nd ?or\ghly 9 a mort> eight mu%rooms2 /ir ^! all into ! ?ick sauce1 ) a saltspoonful ( salt & a qu>t] "o ( pepp]4 ,roll ea* cutlet 9 ?is =ce-meat 7if f\nd too /iff to adh]e prop]ly1 moi/5 ) a little cream or a little liquor f ! mu%rooms71 lay !m on a fire-pro( di%1 & cov] ) bread crumbs & bits ( butt]4 ,bake !m until !y are a gold5 br[n4 ,s]ve ) br[n ,s\bise sauce4 ,lamb ,cutlets en ,concombre4--,trim & cut six lamb cutlets ?ree qu>t]s ( an in* ?ick1 flatt5 !m a little to make !m ( equal size & ?ickness2 fl\r !m1 & saute !m 9 butt] five m9utes4 ,! fire mu/ be %>p1 because !y mu/ be a nice br[n on bo? sides4 ,arrange !m r\nd an entree di%1 ) a gill ( br[n sauce p\r$ outside1 & a p9t ( fillets ( cucumb] 9 ! c5tre4 ,to ,prep>e ,fillets ( ,cucumb]4--,cut firm fre% cucumb]s l5g?wise ?r\gh ! middle1 remove se$s & all s(t p>ts1 cut into in* l5g?s & into olive %apes all ! same size4 ,put !m into a /ewpan ) an ounce ( butt]1 a p9* ( pepp]1 a saltspoonful ( sug> & "o ( salt1 & let !m /ew until q t5d]1 )\t acquir+ any color4 ,to d ?is ! /ewpan mu/ be closely cov]$ & frequ5tly %ak54 ,lamb ,cutlets ) a ,puree ( ,mu%rooms4--,trim & cook & s]ve ! cutlets z 9 ! =ego+ recipe1 only 9 place ( ! cucumb]s make a puree ( mu%rooms 9 ! foll[+ way3 /ew half a p9t ( button mu%rooms & "p ( _! liquor 9 half a p9t ( :ite sauce until !y are v t5d] 7tak+ c>e ! sauce does n burn71 p\nd !m 9 a mort>1 !n =ce !m ?r\gh a vegetable /ra9]2 !n add en\gh ( ! :ite sauce 9 :i* !y 7 /ew$ to make ! puree ! sub/ance ( v ?ick cream4 ,cold ,lamb ,cutlets 9 ,m9t ,jelly4--,roa/ a piece ( :at but*]s call ! rack ( lamb1 :i* is really ! neck & ribs4 ,let x get cold2 cut f x six cutlets1 :i* trim j z if !y 7 uncook$2 t is to say1 remove meat & fat f ! bone1 & scrape x4 ,mask ea* ( ! cutlets 9 m9t jelly#aja-99 w>m$ en\gh to be half fluid4 ,arrange v c>efully r\nd an entree di% :5 !y are p]fectly set1 s t ! jelly w n come (f4 ,h a ,russian salad 9 ! c5tre4 ,h[ to ,prep>e ! ,salad4--,to prep>e ?is y require two or ?ree small vegetable cutt]s ( pretty %ape2 use !m to trim c>rots1 :ite turnips1 & cucumb]s into small1 attractive =ms2 boil ^! 9 sep>ate wat]s till t5d]2 also gre5 peas1 sprays ( caulifl[]1 & v t9y "y /r+-beans4 ,?r[ ea* vegetable z x is cook$ into ice-cold wat] to keep ! color4 ,h "s r$ beet-root boil$ be=e x is cut into %apes4 ,use equal quantities ( ea* vegetable4 ,arrange !m ) peas 9 ! c5tre1 & ! o!rs 9 circles r\nd1 /udy+ ! effect ( color2 !n dress1 b d n mask1 !m ) gre5 mayonnaise4 ,at seasons :5 mat]ials = ,russian salad _c readily be obta9$ ! *ops may be s]v$ ) a c5tre ( cucumb] salad1 or "o made ( ! small :ite leaves ( lettuce4 ,cutlets ,*audfroid a la ,russe4--,= ?is cold di% mutton cutlets are us$4 ,!y mu/ be ( ! f9e/ quality1 & f mutton n newly kill$4 ,cut z _m cutlets z requir$1 trim1 & scrape ! bone4 ,braise = an h\r 9 a mod]ate ov5 till ! meat is v t5d]1 remove1 & press betwe5 two di%es until !y are cold4 ,!n trim ea* cutlet into p]fect %ape4 ,boil a qu>t ( /rong /ock 7:i* already jellies7 d[n to less ?an half a p9t2 dip ea* *op into ?is glaze once or twice1 till !y look v>ni%$4 ,y n[ require a p9t ( /iff aspic jelly2 turn x out ( ! b[l1 cut "o or two slices a qu>t] ( an in* ?ick f x1 to be cut into %apes 7or cr\tons7 ) a cutt] to g>ni% ! cutlets4 ,*op ! re/ ( ! aspic1 lay x r\nd ! di%1 & ! cutlets aga9/ x1 ) ! cr\tons ( aspic to =m ! out] edge4 ,! c5tre mu/ be fill$ ) a ,russian salad1 9 ?is case /irr$ up ) v ?ick mayonnaise1 in/ead ( be+ =mally arrang$4 ,! mayonnaise mu/ be only suffici5t to dress ! vegetables1 none to run into ! o!r mat]ials1 & beet-root mu/ be add$ la/1 z x discolors ! sauce if /irr$ up 9 x4 ,,entrees ,,( ,,sweetbreads4 ,sweetbreads a la ,supreme4--,take two plump sweetbreads1 lay !m an h\r 9 /rong salt & wat]1 !n boil !m = t5 m9utes 9 fre% wat]2 put !m betwe5 two plates to flatt5 till cold4 ,cut (f all ! gri/le & loose sk9 f und]nea?2 put !m to /ew v g5tly 9 half a p9t ( good-flavor$ /ock4 ,take !m up1 dra9 well1 & /ew !m 9 half a p9t ( sauce supreme1 ) a doz5 small mu%rooms1 = t5 m9utes4 ,sweetbreads ) ,oy/]s4--,prep>e ! sweetbreads z 9 ! =ego+ recipe1 qu>t] !m1 & put !m 9 a /ewpan ) a gill ( :ite /ock1 ! /ra9$ liquor f two doz5 oy/]s1 a saltspoonful ( salt1 a p9* ( pepp]1 & a suspicion ( nutmeg4 ,put two ounces ( butt] 9 a /ewpan ov] ! fire1 /ir into x "o tablespoonful ( f9e fl\r2 let !m bubble toge!r1 /irr+ ! :ile1 "o m9ute4 ,:5 ! sweetbreads h be5 simm]+ tw5ty m9utes1 p\r ! gravy f !m to ! sauce2 /ir quickly till smoo?4 ,if ?ick] ?an v ?ick cream1 add a little m /ock4 ,9 five m9utes add ! oy/]s4 ,keep at boil+-po9t1 b n boil+1 till ! oy/]s are firm & plump4 ,d n leave !m 9 ! sauce a m9ute beyond ?is1 or !y w beg9 to %r9k4 ,take !m & ! sweetbreads up1 & if ! sauce is too ?9 to be> a w9eglass ( cream1 boil x rapidly d[n till v ?ick2 !n skim1 & j be=e p\r+ ov] ! sweetbreads /ir 9 a w9eglass ( ?ick cream4 ,if x goes 9 e>li] x may curdle4 ,x has be5 expla9$ be=e1 b ,i repeat x "h1 t !re mu/ nev] be too mu* sauce1 h[ev] good1 to any di%1 & t ! consi/5cy is mo/ important3 x mu/ be ?ick en\gh to mask a spoon1 yet run f x freely4 ,no?+ c be worse ?an a dab ( :ite mu% be+ s]v$ z sauce1 unless x be a quantity ( ?91 milky s\p float+ on e plate4 ,?is is :]e ! happy m$ium mu/ be /ruck4 ,x is p]fectly easy to give exact proportions to produce c]ta9 degrees ( ?ickness1 & ?is has be5 done 9 ! *apt]s on sauces2 b :]e ^! sauces are us$ z a m$ium 9 :i* to cook1 = in/ance1 sweetbreads1 a c]ta9 am\nt ( liquid mu/ be add$ to prev5t burn+4 ,n[ x is impossible to say h[ fa/ ?is add$ liquid w dim9i% if ! simm]+ is z sl[ z x %\ld be1 x may lose h>dly at all1 9 :i* case ! articles /ew$ mu/ be tak5 out1 & a few m9utes' h>d boil+ giv5 to evaporate ! liquid & br+ ! sauce back to ! prop] po9t4 ,sweetbreads 9 ,cases4--,prep>e two sweetbreads z direct$ 9 ! =ego+ recipes4 ,put !m 9 a /ewpan ) a ?9 slice ( fat boil$ ham1 half a c>rot1 half a turnip1 & a small onion1 all cut small1 & laid z a b$ "u ! sweetbreads2 put 9 a gill ( bro?1 a b\quet ( h]bs1 & half a saltspoonful ( salt1 ) a p9* ( pepp]4 ,let !m /ew1 closely cov]$1 "o h\r1 turn+ !m aft] ! fir/ half-h\r4 ,:5 done1 take !m up & dra9 !m4 ,:5 cold1 cov] ) ?ick d',uxelles sauce2 spr9kle ?ickly ) v f9e bread crumbs4 ,make two r\gh pap] cases1 butt] ea* lib]ally1 & v c>efully lay ea* sweetbread 9 "o1 crumb$ side upp]mo/4 ,put !m 9 a quick ov5 till pale br[n4 ,h ready prop] sweetbread cases1 slip !m neatly into !m1 & s]ve4 ,^! are excell5t cold1 9 :i* ev5t !y %\ld n be %ift$ f ! r\gh case until ready to s]ve4 ,,footnotes3 #aja-99 ,= recipe1 see ,no4 ,v4 ,,xii4 ,,on ,,! ,,mann] ,,( ,,prep>+ ,,croquettes1 ,,cutlets1 ,,kromeskies1 ,,rissoles1 ,,& ,,cig>ettes4 ,al?\gh ^! ev]-popul> di%es are all or may all be prep>$ f "o mixture1 !re is a diff]5ce 9 ! mann] ( us+ x :i* ,i w "h expla94 ,croquettes are made f a s(t creamy mixture *ill$ on ice till firm en\gh to m\ld1 !n simply dipp$ into egg & crumbs & fri$ 9 v hot fat4 ,cutlets are ! same 7( c\rse fancy cutlets are meant1 n ! ,fr5* *ops1 s call$71 only !y are %ap$ to imitate a real cutlet1 ) a little bone ins]t$2 or1 9 ! case ( lob/] cutlets1 a small claw is us$ to simulate ! *op bone4 ,_m only /ick a sprig ( p>sley :]e ! bone %\ld be1 to keep up ! fiction4 ,kromeskies are rolls ( ! same mixture envelop$ 9 v ?9 slices 7h>dly ?ick] ?an pap]7 ( fat l>d+ pork2 a small too?pick holds ! pork 9 place4 ,! rolls are !n egg$1 crumb$1 & fri$4 ,rissoles are ! same ?+1 only r easi] to prep>e1 be+ roll$ 9 v ?9 pa/ry in/ead ( pork4 ,cig>ettes1 ! newe/ v>iation ( ! favorite entree1 & mo/ da9ty ( !m all 9 appe>ance1 are ?9 rolls ( croquette mixture 7or1 bett] /ill1 qu5elle meat7 n ?ick] ?an a small cig>4 ,^! are roll$ 9 pa/ry1 ?or\ghly dead5$1 p9*$ v securely1 & fri$ a v pale br[n4 ,z ! mann] ( mak+ ! mixture is ab\t ! same = all k9ds ( meats1 fi%1 or game1 v>y+ only 9 flavor--a little w9e1 a little onion1 or sweet h]bs tak+ ! place ( ! mu%rooms 9 "s cases--,i w give exact directions = mak+ sweetbread cutlets2 *ick51 game1 or fi% may be sub/itut$ = ! sweetbreads1 nam+ !m accord+ly4 ,! ham may always be omitt$ :]e ! flavor is object$ to4 ,= ^? :o l x1 x adds v mu* to sweetbreads1 b w\ld be out ( place ) game1 :i* %\ld dep5d on its own individual flavor4 ,cutlets ( ,sweetbreads4--,soak a pair ( sweetbreads 9 salt & wat] = an h\r--long] if !re is mu* blood ab\t !m2 !n cook !m half an h\r 9 /ock4 ,dra9 !m & let !m get cold4 ,trim (f all sup]flu\s fat & gri/le2 *op !m ) "o ounce ( lean boil$ ham to ea* pair ( l>ge sweetbreads1 & half a c ( mu%rooms1 a small teaspoonful ( salt1 ! six? ( "o ( pepp]4 ,put an ounce ( fl\r 9 a small ?ick saucepan ) an ounce ( butt]2 /ir !m toge!r ov] ! fire until !y bubble2 !n add a half-p9t ( liquid consi/+ ( a gill ( /iff jelli$ /ock & a gill ( ?ick cream2 /ir till !y boil & =m a smoo? sauce2 mix ! sweetbread mixture ) ! sauce4 ,! mixture %\ld be a s(t1 creamy mass1 n 9 any way s /iff z sausage-meat1 or s z to rema9 9 a heap )\t spread+2 :5 p\r$ on a plate1 x %\ld be ( a consi/5cy t w sl[ly settle1 yet !re mu/ n be any liquid :atev]4 ,on ?is "q ( consi/5cy dep5ds ! quality ( ! croquettes1 cutlets1 etc41 made f x4 ,if too /iff1 !y w be dry & only a sup]ior sort ( ha% ball4 ,:at y h to aim at is a croquette or cutlet t w ooze out ( ! ?9 %ell ( egg & crumb :5 press$ ) a =k4 ,success 9 atta9+ ?is c always be secur$ by tak+ c>e to moi/5 ! m9c$ meat ) a sauce made ( v /iff jelly 9 ! proportion ( half a p9t ( liquid 7! melt$ jelly & cream7 & "o ounce ea* ( fl\r & butt]4 ,?is w mix a p9t ( sweetbread & mu%rooms1 or r less ( dry meat1 su* z ! brea/ ( *ick51 veal1 etc4 ,i dwell on ?is po9t because ?is class ( entrees is always popul>1 & if ! consi/5cy is once well und]/ood1 success is c]ta9 to foll[4 ,:5 ! mixture is p\r$ into %all[ di%es or plates1 a piece ( butt]$ pap] %\ld be laid ov] !m1 & !n !y %\ld be plac$ on ice until q firm4 ,:5 ready1 cut small pieces ( ! mixture1 make !m into %apes z ne>ly resembl+ a ,fr5* *op z y c1 us+ a v little crack] meal %\ld !y /ick to y\r h&s4 ,h be=e y a l>ge di% ( crack] meal & ! yolks ( two eggs beat5 ) two small tablespoonfuls ( wat]1 cov] ea* cutlet ?or\ghly ) egg1 !n ) meal1 g5tly patt+ !m to make ! meal adh]e2 ins]t any?+ y please to repres5t ! bone 7turkey ribs may be boil$ :ite & kept = ?is purpose74 ,cutlets require to be dropp$ into v hot fat1 & tak5 up )9 two m9utes4 ,consult directions = fry+ 9 =m] *apt]4 ,sweetbread croquettes are simply made into cork or pe> %apes1 nev] l>ge1 in/ead ( cutlets4 ,:5 ! :ite meat ( *ick5 replaces half ! sweetbread1 !y are call$ ,cutlets1 or ,croquettes1 a la ,re9e4 ,make no attempt to m\ld croquettes or cutlets until ! mixture is firm en\gh to cut2 !n h&le v quickly1 make into prop] =ms1 f9i% !m ei!r z cutlets or :at y wi%1 & let !m rema9 9 a cold place = an h\r or two be=e cook+2 ?is la/ direction may n be always possible1 & to an exp]t is n necess>y1 b :5 "t c be giv5 ! amateur %\ld always plan to d x4 ,b ?\gh 9 exp]i5c$ h&s x is possible 7?\gh n s easy7 to make croquettes & fry !m z soon z bread$1 d n be l$ to believe t y c disp5se ) putt+ ! mixture on ! ice ! fir/ "t4 ,i rememb] a "y lady :o 0 v pr\d ( h] croquettes tell+ me %e nev] f\nd x necess>y to *ill ! mixture2 %e c\ld secure p]fect %ape )\t4 ,i ask$ to see ! process1 & decid$ 9 my own m9d t %e mu/ g widely f ! directions1 & h h] mat]ial z /iff z ha%2 b ,i f\nd %e solv$ ! difficulty 9 a diff]5t way3 %e simply work$ 9 quantities ( crack] meal1 us+ x l fl\r4 ,( c\rse ! croquettes 7 spoil$1 al?\gh x 0 true !y kept _! %ape1 & ,i d n ?9k ! "y lady realiz$ at all t %e 0 *ang+ & impov]i%+ ! prep>ation altoge!r4 ,brais$ ,sweetbreads4--,take a pair ( sweetbreads1 lay 9 salt & wat] = an h\r1 !n blan*4 ,press slightly betwe5 two di%es2 :5 cold1 remove all sk91 fat1 & gri/le2 cut up v f9e a small c>rot1 a turnip1 & an onion2 put !m 9 a /ewpan ) ! sweetbreads1 p\r ov] !m a p9t ( /ock1 lay a piece ( butt]$ pap] ov] !m1 & braise c>efully = half an h\r4 ,take !m out ( ! /ewpan1 put !m 9 a small meat-pan1 boil ! liquor rapidly a c\ple ( m9utes1 !n ba/e ! sweetbreads ) x sev]al times2 put !m 9 a quick ov5 to br[n2 s]ve on slices ( fri$ bread1 p\r half a p9t ( ,spani% sauce r\nd1 & g>ni% ) mu%rooms4 ,t>tlettes ( ,*ick54--,cut six ounces ( ! brea/ ( a cook$ *ick5 into v small pieces1 *op up "o truffle1 twelve mu%rooms1 & two ounces ( lean boil$ ham2 /ir !m into a gill ( :ite sauce4 ,butt] ?ickly n9e d>iole m\lds1 l9e !m neatly ) qu5elle meat1#aad-99 ( :i* y w require half a p\nd1 fill ! c5tre c>efully ) ! mix$ *ick51 cov] ! top c>efully ) qu5elle meat1 & /eam = tw5ty m9utes2 di% on a circle ( sp9a*1 p\r be*amel sauce ov] & r\nd1 fill ! c5tre ( ! di% ) peas or mix$ vegetables4 ,*ick5 a la ,holl&aise4--,take out ! brea/-bone ( a l>ge "y f[l1 & fill ! space ) ! foll[+ =ce-meat3 half a p9t ( f9e bread-crumbs1 an ounce & a half ( butt]1 a small boil$ onion *opp$1 & a doz5 oy/]s cut into small pieces2 a saltspoonful ( salt1 a p9* ( pepp]2 b9d toge!r ) an egg1 sew up ! f[l1 & truss = roa/+4 ,make a nice batt]1 z = f9e fritt]s1 & :5 ! f[l has be5 9 ! ov5 half an h\r1 p\r "p ( ! batt] ov] x2 :5 dry & beg9n+ to br[n1 p\r m1 until x is ?ickly coat$ & a nice br[n2 ba/e (t52 cut up ! *ick51 & s]ve ) ,allem&e sauce & lemon4 ,,footnotes3 #aad-99 ,see directions 9 ,no4 ,,iv4 ,,xiii4 ,,patties4 ,! directions = mak+ "o k9d w s]ve = patties g5]ally4 ,9 cities ! cases are v easily b\ght1 b :]e !y h to be made at home1 only "o :o is already an exp]t 9 mak+ puff-pa/e %\ld attempt !m4 ,patties :5 s]v$ z an entree %\ld be q small1 or half ( !m w c]ta9ly be left on ! plates4 ,roll puff-pa/e a qu>t] ( an in* ?ick = ea* patty1 cut ?ree circles f x1 moi/5 ! surface ( two v slightly ) wat]1 place "o on ! o!r1 !n ) a %>p p5knife cut a circle ne>ly ?r\gh ! ?ird r\nd1 leav+ a m>g9 ( "o ?ird ( an in*2 lay ?is r\nd c>efully on ! o!r two2 bru% ! top ) :ite ( egg 7be sure n to t\* ! sides71 & bake 9 a v quick ov54 ,patties mu/ be wat*$1 & turn$ if !y %[ signs ( ris+ unev5ly4 ,:5 !y are a f9e yell[-br[n take !m out1 & leave five m9utes = !m to cool slightly1 !n ) a p5knife or a bon+-knife c>efully remove ! top =m$ by ! small] circle y m>k$1 & :i* 7if ! pa/e 0 v light & ! ov5 9 good condition7 w probably h ris5 out ( ! c5tre4 ,be c>eful 9 h&l+ ^! cov]s1 = :ile w>m !y are v brittle4 ,) a c(fee-spoon remove ! half-cook$ d\gh f ! c5tre ( ! patty1 tak+ c>e1 h[ev]1 to leave suffici5t ?ickness ( inn] cru/ to prev5t ! sauce f ooz+ ?r\gh4 ,! fill+ = patties c be made be=e x is ne$$2 b :5 t is done1 x mu/ be made q hot be=e x is put into ! cases1 z1 if x 7 put 9 cold1 ! pa/ry w\ld burn be=e ! inside became w>m4 ,dresd5 ,patty ,cases4--,^! make a v pretty k9d ( patty :5 puff-pa/e is n to be _h1 & ev5 :5 x is are a desirable v>iety4 ,!y are made f f9e light bak]'s bread4 ,cut slices an in* & a half ?ick1 !n ) a biscuit cutt] ab\t two in*es 9 diamet] cut circles f ^! slices1 & ) ano!r cutt]1 a size small]1 press half-way ?r\gh ea*4 ,y w n[ h pieces ( bread ! size & %ape ( patties4 ,beat f\r eggs2 mix ) a p9t ( milk & a saltspoonful ( salt2 p\r ?is into a %all[ pan1 & /& ! bread patties 9 x4 ,! am\nt ( milk & eggs mu/ ( c\rse dep5d on ! numb] ( patties2 ! proportion nam$ is en\gh = six small ones4 ,! patties mu/ rema9 /eep+ until !y are ?or\ghly soak$2 !y mu/ be c>efully turn$ upside d[n :5 ! l[] "p is suffici5tly /eep$4 ,! "t requir$ w dep5d on ! quality ( ! bread1 b "o h\r w g5]ally suffice4 ,! bread mu/ be ?or\ghly p5etrat$ by ! cu/>d1 be almo/ z moi/ z mu%1 yet be 9 no dang] 7) c>eful h&l+7 ( break+4 ,:5 suffici5tly /eep$1 take ea* "o on a cake turn] & lay x on a dra9]4 7,!y may be prep>$ "s h\rs be=e !y are ne$$ = cook+47 ,:5 q dra9$1 ba/e ea* "o c>efully ) beat5 egg till e "p is coat$1 !n smo!r x 9 crack] meal4 ,g5tly pat x to make x adh]e1 !n slip ! patty on to a di% till y are ready to fry4 ,d n attempt to move ! patties ) ! h& or a spoon1 b ) a flat skimm] or cake turn]4 ,:5 prep>$ z direct$1 make ?ree p\nds ( l>d v hot 9 a deep fry+-kettle1#aai-99 place ?ree ( ! patties on a f9e wire fry+-basket1 & fry br[n4 ,! fat %\ld be excessively hot1 z ! patties1 be+ full ( cold cu/>d1 w n burn1 & w rapidly cool x4 ,!y %\ld be a delicate br[n 9 six or sev5 m9utes4 ,let ! fat come back to ! orig9al int5se heat be=e putt+ 9 ! o!r patties4 ,:5 !y are fri$1 remove ! c5tre y m>k$ ) ! small] cutt] ) a %>p ?9 knife & small teaspoon1 leav+ ! sides ab\t half an in* ?ick4 ,!y are n[ ready to fill4 ,if ! patties are j "r1 ! inside y remove %\ld be ( a cu/>d-l texture1 n l sopp$ bread3 inde$1 9 eat+ !m1 ! bread %\ld n be easily detect$4 ,^! patties are v delici\s fill$ ) any ( ! usual fill+s1 or1 = dess]t1 ) /iff pres]ve4 ,!y h no cov]s1 consequ5tly ! fill+ %\ld be pil$ high )\t all[+ ! sauce to run ov]1 & g>ni%$ ) p>sley or wat]-cress4 ,sweetbread ,patties4--,soak two v :ite sweetbreads 9 salt & wat] "o h\r2 p>boil = tw5ty m9utes2 !n let !m cool2 remove ! sk91 fat1 & gri/le2 cut !m into half-in* dice1 & lay !m aside :ile y prep>e ! foll[+ sauce3 ,put a gill ( /rong :ite /ock into a small saucepan ) a gill ( mu%room liquor 7& a doz5 small mu%rooms cut 9 f\r if approv$7 to boil4 ,9 ano!r saucepan cook an ounce ( fl\r & "o ( butt] toge!r1 /irr+ till !y bubble2 p\r ! two gills ( /ock quickly to x1 & /ir till smoo?4 ,season ) half a teaspoonful ( salt & v little pepp]2 lay 9 ! sweetbreads1 & let !m /ew tw5ty m9utes4 ,/ra9 !m (f f ! sauce1 :i* boil d[n 7/irr+ con/antly to prev5t burn+7 till v ?ick2 !n add a gill ( ?ick fre% cream4 ,! sauce %\ld n[ be ?ick en\gh to mask ! spoon v heavily2 p\r x ov] ! sweetbreads1 & /ir toge!r4 ,?is is n[ ready = fill+ ! patties4 ,if mu%rooms are n lik$ !y may be omitt$1 ! liquor replac$ by a gill ( /ock & a teaspoonful ( :ite w9e4 ,oy/] ,patties4--,take a doz5 & a half ,blue ,po9ts1 scald !m 9 _! own liquor1 b d n leave !m a mom5t aft] !y rea* ! boil+-po9t2 /ra9 ! liquor f !m2 cut ea* oy/] 9 f\r4 ,put a tablespoonful ( fl\r & "o ( butt] into a small saucepan ov] ! fire1 /ir !m toge!r until !y bubble2 !n p\r to !m half a p9t ( ! /ra9$ liquor ( ! oy/]s1 or "p liquor & "p /ock4 ,/ir cont9ually1 & let ! sauce boil v ?ick2 !n lay 9 ! oy/]s1 & simm] half a m9ute4 ,! am\nt ( season+ requir$ w dep5d on ! saltness ( ! oy/]s1 b a saltspoonful ( salt w probably n be too mu*1 a little pepp]1 & a teaspoonful ( ess5ce ( an*ovies--j en\gh to make ! sauce a delicate salmon-color4 ,= ! la/ ?+1 /ir 9 "o small teaspoonful ( lemon juice4 ,! consi/5cy ( ! sauce = all patties %\ld be t ( v ?ick d\ble cream4 ,:5 x is n ?ick en\gh1 x c always be r$uc$ by boil+ d[n1 tak+ c>e n to boil ! meat or oy/]s1 etc41 9 x4 ,*ick5 ,patties4--,take ! brea/ ( a boil$ *ick51 cut x into dice2 use half a p9t ( ! liquor 9 :i* x 0 boil$ to make ! sauce4 ,put ?is bro? 9 a small saucepan ) a teaspoonful ( lean boil$ ham *opp$ a little 7take c>e !re is n a p>ticle ( ! outside ( ! ham1 or x may imp>t a smoky flavor72 let ! ham simm] 9 ! bro? :ile y melt toge!r a tablespoonful ( fl\r & "o ( butt]2 :5 !y bubble1 & ! bro? has be5 boil$ d[n to ab\t "o half1 /ra9 ! latt] into a half-p9t measure1 fill up ) cream1 & /ir ?is quickly to ! fl\r & butt]4 ,:5 ! sauce is ?ick & smoo?1 put 9 ! *ick52 keep ! mixture at boil+-po9t five m9utes1 !n set ! saucepan 9 ano!r ( boil+ wat]1 & /ir 9 ! beat5 yolks ( two eggs2 only j let !m ?ick52 !n remove f ! fire1 & use = fill+ ! patty cases4 ,a teaspoonful ( %]ry is (t5 add$ to ! sauce4 ,if ?is fill+ is n us$ :ile hot1 x mu/ be reheat$ 9 a d\ble boil] & wat*$1 or ! eggs w curdle2 or ! fill+ may be prep>$ & ! eggs add$ aft] x is reheat$4 ,b\*ees ( any k9d are simply patties made v small inde$--= ?is reason ! fill+ is always *opp$ in/ead ( be+ cut into dice4 ,! ess5ce ( an*ovy m5tion$ is a mo/ useful sauce = fi%1 & c be b\ght at any l>ge groc]y4 ,,footnotes3 #aai-99 ,see full directions = fry+ 9 ,no4 ,x4 ,,xiv4 ,,entrees4 ,9 an e>li] *apt] ,i gave directions = qu5elles z an adjunct to s\ps & = g>ni%+4 ,us$ 9 ?is way1 !y are only a revival ( an old ,fr5* fa%ion1 co>sely imitat$ 9 ! b5ight$ days ( ,anglo-,saxon cook]y by ! ,engli% =ce-meat balls4 ,lately1 h[ev]1 n only are qu5elles a great feature 9 high-class cook]y z additions to made di%es1 b !y are a mo/ fa%ionable & delici\s entree1 & replace ) great advantage ! too-frequ5t croquette4 ,to prep>e qu5elle meat = entrees4 ,mode ,no4 #a4--,to make qu5elle meat1 a mort> is indisp5sable1 z x mu/ be p\nd$ to a pulp t w g ?r\gh a sieve1 & ,i h kn[n a p]sev]+ woman grate ! brea/ ( *ick5 on a l>ge grat]1 b ?is is v sl[ "w4 ,take ! :ite meat f a l>ge1 "y1 uncook$ *ick51 & remove all sk91 fat1 & s9ew4 ,melt toge!r ov] ! fire a scant tablespoonful ( butt] & "o ( fl\r2 :5 !y are ?ick & smoo?1 /ir 9 a gill ( boil+ wat] quickly4 ,?is %\ld n[ be a ?ick pa/e2 put x away to cool4 ,take half z mu* butt] z y h ( *ick51 & half ! quantity ( pa/e 7te*nically call$ panada7 t y h ( butt]4 ,put ! pa/e into a mort>2 p\nd x well2 add ! butt]2 p\nd aga9 till smoo?2 add ! *ick51 cut up v small1 & p\nd until ! :ole =ms a smoo? pulp4 ,add "o :ole egg & ! yolks ( ?ree1 ! ?ird ( a saltspoonful ( :ite pepp] 7salt mu/ dep5d on :e!r ! butt] seasons suffici5tly74 ,"w all well toge!r1 /ir 9 half a gill ( ?ick cream1 & pass ! :ole ?r\gh a wire sieve4 ,put ! :ole on ice to get firm4 ,! qu5elles %\ld be ab\t ! size ( a small egg flatt5$2 %ape ) two tablespoons dipp$ 9 fl\r4 ,h ready a fry+-pan ) boil+ wat] 9 :i* is a saltspoonful ( salt1 lay ea* qu5elle c>efully 91 & poa* = t5 m9utes4 ,! wat] mu/ boil v g5tly4 ,dra9 on a sieve2 s]ve ) mu%room or tomato sauce4 ,h a little dri$ p>sley & grat$ tongue or ham1 & scatt] alt]nately on ea* qu5elle4 ,mode ,no4 #b4--,"o p\nd ( lean veal cutlet2 p\nd x ?or\ghly 9 a mort>2 !n rub x ?r\gh a sieve1 or x may be =c$ 7aft] x is p\nd$7 ?r\gh a vegetable /ra9]4 ,/eep a p\nd ( bread crumb 9 tepid wat]2 wr+ x 9 a clo? to get rid ( ! moi/ure2 put x 9 a /ewpan ) a tablespoonful ( butt] & a p9* ( salt4 ,/ir x ov] ! fire until x ceases to /ick to ! pan & =ms a smoo? pa/e4 ,place x betwe5 two plates to cool4 ,?is is call$ bread panada4 ,put into a mort> twelve ounces ( ! prep>$ veal1 six ounces ( fre% butt]1 & eight ounces ( ! panada4 ,p\nd all well toge!r2 mix 9 gradually "o :ole egg1 two tablespoonfuls ( ?ick cream1 & ! yolks ( f\r m eggs1 a scant teaspoonful ( salt1 & a qu>t]-saltspoonful ( pepp]4 ,:5 ?is is all p\nd$ into a smoo?1 compact mass1 put x into a b[l & place x on ice until requir$ = use4 ,m\ld & poa* z describ$ 9 la/ recipe4 ,great c>e is requir$ 9 cook+ qu5elles1 z if !y are ov]done !y become t\gh2 t5 m9utes is en\gh = ^? ! size ( a small egg4 ,be=e m\ld+ ! :ole1 poa* a small "o1 break x op51 & asc]ta9 if x is smoo?1 light1 yet firm4 ,!y %\ld melt 9 ! m\?4 ,if !y are at all t\gh1 add a little m cream to ! mixture1 unless ! t\ghness comes f ov]-boil+1 :i* y mu/ gu>d aga9/4 ,v elaborate qu5elles are made ) a core ( d>k meat1 made by *opp+ up ham1 tongue1 or truffles v f9e1 & ins]t+ x 9 ! c5tre :ile =m+ ! qu5elles4 ,always s]ve qu5elles ) tomato1 mu%room1 or ri* ,spani% sauce4 ,di% 9 a circle1 & fill ! c5tre ) sp9a*1 gre5 peas1 or a mac$o9e ( mix$ vegetables4 ,! mode ( prep>+ all qu5elles is by "o ( ! two me?ods j giv51 b !y may be made ( any k9d ( game1 or ! backs ( h>es or rabbits4 ,qu5elles ( salmon1 lob/]1 or o!r fi% mu/ ( c\rse be s]v$ ) appropriate fi% sauce4 ,timbale ( ,*ick5 a la ,*amp5ois4--,*op a small slice ( lean boil$ ham1 weigh+ ab\t two ounces1 put into a saucepan ) f\r *opp$ mu%rooms1 f\r truffles1 & an ounce ( butt]2 /ir 9 a mod]ate dess]tspoonful ( corn-/>* & half a p9t ( /ock & a gill ( %]ry2 let ?is sl[ly simm] until r$uc$ to "o half4 ,skim (f ! fat1 !n /ir 9 ! f9ely *opp$ brea/ ( a l>ge *ick5 or ( two small ones1 six small pickl$ gh]k9s1 a sprig ( p>sley1 & six an*ovies :i* h be5 soak$ 9 milk4 ,make all hot ov] a sl[ fire1 b d n let !m boil4 ,l9e a m\ld ) light puff-pa/e1 p\r ! mixture into x1 & bake "o h\r2 turn out & s]ve v hot4 ,g>ni% ) fri$ p>sley4 ,scallops ( ,*ick5 a la ,p]igord4--,?is di% may conv5i5tly be made :5 ! :ite meat ( *ick5 is requir$ = o!r purposes4 ,bone ! legs ( two l>ge *ick5s2 take half a p\nd ( veal1 a qu>t] ( a p\nd ( fat salt pork2 p\nd bo? 9 a mort>1 !n pass ?r\gh a sieve2 add to ?is two tablespoonfuls ( m9c$ tongue1 six truffles1 & half a doz5 button mu%rooms1 ! yolks ( two eggs1 a saltspoonful ( salt1 & a v little cay5ne4 ,mix well4 ,/uff ! legs ( ! f[ls ) ?is4 ,sew+ !m up neatly1 wrap ea* up 9 butt]$ pap]2 put !m 9 a /ewpan ) two ounces ( butt] & a c>rot1 turnip1 & small onion cut up2 add ?ree qu>t]s ( a p9t ( br[n /ock4 ,put ! /ewpan 9 ! ov51 ba/e well1 & cook g5tly "o h\r4 ,:5 cook$1 h ready a m\nd ( sp9a*4 ,take a v %>p knife1 cut ! legs 9 slices s z to make circles l slices ( sausage2 /ra9 (f ! gravy4 ,cook toge!r a dess]tspoonful ( butt] & fl\r2 :5 !y bubble1 p\r ! /ra9$ gravy to x1 ) a gill ( %]ry & a little salt & pepp]2 /ir till smoo?2 boil till z ?ick z cream4 ,dress ! scallops ( *ick5 9 a circle r\nd ! sp9a*1 p\r ! sauce r\nd all1 & ins]t bits ( truffle & ( tongue betwe5 ! scallops4 ,*ick5 ,s\ffle4--,p\nd ?ree ounces ( ! :ite meat ( cook$ *ick5 z f9e z possible2 mix ) x half a p9t ( cream & ?ree well beat5 eggs1 a few button mu%rooms f9ely *opp$1 a saltspoonful ( salt1 a six? ( "o ( pepp]1 a du/ ( cay5ne1 & a speck ( p[d]$ mace4 ,p\r ! mixture 9 a well-butt]$ m\ld1 tie a clo? ov] x1 & /eam x half an h\r4 ,x mu/ /& q upright 9 ! /eam]4 ,turn out on a hot di%1 & p\r any ri* br[n sauce pref]r$ ar\nd x4 ,?is s\ffle may be made ( sweetbreads1 or half & half4 ,if individual s\ffles are pref]r$1 butt] z _m d>iole m\lds z ! mixture w fill2 lay at ! bottom ( ea* some?+ by way ( g>ni%--a little /> or disk ( tongue or ham = "s1 ( truffle = o!rs1 ( gre5 gh]k9 = o!rs--s t :5 turn$ out ! top ( ! s\ffles w %[ spots ( color4 ,half fill ! m\lds1 & /eam tw5ty m9utes4 ,s\ffles ( all k9ds dep5d = excell5ce on be+ s]v$ ! mom5t !y are ready1 & on ! /eam be+ kept up all ! "t !y are cook+4 ,:5 bak$ ! ov5 mu/ be v /eady4 ,fritot ( ,*ick54--,take a cold *ick51 cut x into small neat jo9ts1 season r highly ) salt & pepp]1 /rew ov] !m a small grat$ onion 7or "o v f9ely *opp$71 & a dess]tspoonful ( *opp$ p>sley4 ,cov] !m ) oil1 & !n squeeze ov] !m ! juice ( a lemon4 ,turn ! pieces n[ & !n1 & let !m rema9 until !y h absorb$ ! flavor4 ,mean:ile make a batt] ( f\r tablespoonfuls ( fl\r & ab\t eight ( milk1 or z mu* z w make a ?ick smoo? batt]2 /ir into x a w9eglass ( br&y & an egg1 ! :ole beat5 to a high fro?4 ,leave ?is batt] 9 a w>m place an h\r be=e us+1 dip ! pieces ( *ick5 into x1 & fry 9 v hot1 deep fat4 ,s]ve pil$ high on a di% g>ni%$ ) fri$ p>sley4 ,,xv4 ,,entrees4--,cont9u$4 ,cig>ettes a la ,re9e4--,^! are ! newe/ developm5t ( ! rissole & croquette4 ,!y require /rict att5tion to details to secure p]fect =m4 ,roll puff-pa/e a qu>t] ( an in* ?ick2 prick x all ov]--?is is to dead5 x2 roll x n[ till x is no ?ick] ?an c>tridge-pap]4 ,cut x ) a %>p knife dipp$ 9 fl\r into /rips ab\t two in*es & a half wide & ab\t ! l5g? ( a cig>2 lay on ea* /rip a roll ( *ick5 qu5elle meat t is v firm1 & ! roll n ?ick] ?an a lady's sl5d] =ef+]2 be c>eful t ! meat rea*es ne>ly ! :ole l5g? ( ! pa/e1 yet leaves a m>g9 = clos+1 z ! lea/ ooz+ w spoil ! appe>ance4 ,moi/5 ! edges ( ! pa/e all r\nd ) :ite ( egg2 fold ! pa/e ov] half an in*2 be v c>eful to see t x adh]es ?or\ghly2 !n p9* ! ends4 ,roll !m g5tly ) a cool h& on ! fl\r$ bo>d to r\nd !m )\t pressure1 tap] (f ! ends cig> fa%ion4 ,if !y are s(t5+1 lay !m on a fl\r$ plate on ice to get firm2 !n roll !m 9 egg & v f9ely sift$ crack] meal4 ,y may roll or improve ! %ape1 if !re is any irregul>ity1 :ile crumb+ !m4 ,rememb] :at y aim to imitate is a cig>4 ,! great dang] = ! fir/ "t is gett+ !m too l>ge2 !y mu/ !re=e be v sl5d]4 ,fry 9 deep fat j z rissoles2 s]ve on a napk91 log-h\se fa%ion4 ,^! da9ties1 z w h be5 se51 h a l>ge am\nt ( butt]1 & s(t5 9 a w>m room2 !y mu/ !re=e be made 9 a cold room1 & if set on ice "s h\rs be=e cook+ w be mu* easi] to fry )\t b5d+ or twi/+4 ,cig>ettes a la ,*asseur are1 z ! "n indicates1 made ( game1 9 exactly ! same way z ! la/ recipe4 ,lob/] ,qu5elles4--,prep>e ) bread panada z direct$ = qu5elle meat4 ,poa* & dra9 !m4 ,!n di% 9 a circle ) ?ick ,holl&aise sauce 9 ! c5tre & r\nd !m4 ,*ick51 ,turtle ,fa%ion4--,?is requires a pullet or "y h5 ab\t six mon?s old4 ,bone ! bird2 /uff ) a =ce-meat made ( f\r p>ts m9c$ veal1 two p>ts *opp$ h>d eggs1 a half "p lean boil$ ham1 two p>ts mu%rooms1 & two p>ts pate de foie gras4 ,fir/ make ! veal & ham hot 9 a little butt]1 !n add ! mu%rooms & foie gras2 moi/5 ) /ock or mu%room liquor1 & g5tly simm] five m9utes4 ,/ir 9 two beat5 yolks ( eggs & a teaspoonful ( lemon juice4 ,season ) a saltspoonful ( salt1 a qu>t] "o ( :ite pepp]1 & a t9y p9* ( nutmeg1 grat$4 ,/uff ! f[l ) ?is mixture2 sew x up ) truss+-ne$le & /r+2 turn ! sk9 ( ! neck half ov] ! head1 & cut (f "p ( ! comb1 :i* gives ! appe>ance ( ! turtle's head4 ,scald & sk9 f\r *ick5s' feet2 cut (f ! claws1 & ins]t two :]e ! w+s ought to be & two 9 ! ?ighs1 s z to look l turtles' feet4 ,put 9 a /ewpan a tablespoonful ( *opp$ boil$ ham1 an onion1 & a small c>rot cut up1 ) a tablespoonful ( butt]2 let !m br[n v slightly1 add half a p9t ( /ock1 skim x1 lay ! f[l 9 ?is /ock1 & /ew g5tly = an h\r & a half to two h\rs1 or ev5 long]1 accord+ to size4 ,:5 q t5d] take up ! f[l1 cut & remove ! /r+ ) :i* x is sewn1 lay x on its back on a di%1 g>ni% ! brea/ ) slic$ truffles cut 9 fancy %apes1 place a crawfi% tail to repres5t ! turtle's tail4 ,:5 eat5 hot s]ve vel\te sauce4 ,?is is an excell5t di% cold g>ni%$ ) aspic4 ,bak$ ,ravioli4--,f\r ounces ( veal1 six ounces ( butt]1 ?ree ounces ( lean sausage-meat1 a teaspoonful ( mix$ sweet h]bs1 a little salt & pepp]4 ,p\nd all 9 a mort>2 :5 smoo?1 p\nd sep>ately a gill ( sp9a* t has be5 boil$ till j t5d] )\t los+ color1 & a qu>t] ( a p\nd ( cream *eese or ri* cottage *eese1 :i* mu/ be squeez$ 9 a clo? to remove all ! milk4 ,:5 smoo?1 p\nd all toge!r1 & /ir 9 ! yolks ( two eggs4 ,make "s pa/ry ) half a p\nd ( butt]1 ?ree qu>t]s ( a p\nd ( fl\r1 & ! yolks ( two eggs2 mix /iff1 & roll till ab\t z ?ick z a fifty-c5t piece4 ,cut ! pa/e 9 two p>ts4 ,take a m$ium-siz$ biscuit-cutt]1 m>k half z _m circles on "o half ! pa/e z y wi% ravioli4 ,lay 9 ! c5tre ( ea* circle a m\nd ( ! =ce-meat--p]haps a l>ge teaspoonful1 only be c>eful to leave a qu>t]-in* m>g9 all r\nd4 ,moi/5 ?is m>g9 ) a camel's-hair bru% dipp$ 9 :ite ( egg2 lay ! second half ( ! pa/ry ov] ^! m\nds2 press ! cutt] on ea* to trim !m1 & y h a numb] ( little r\nd patties2 press ! edges toge!r v well by curv+ ! little f+] r\nd !m4 ,h "s ri* /ock boil+ 9 a /ewpan2 poa* ! ravioli five m9utes4 ,take !m up1 dra9 !m well1 arrange !m 9 a fire-pro( grat9 di%1 spr9kle !m ov] ) grat$ ,p>mesan *eese1 p\r 9 a v little /ock1 & bake br[n 9 ! ov54 ,veal ,cutlets a la ,primrose4--,take a p\nd ( veal cutlet2 cut x up into small cutlets ! size ( a doll>1 & p]fectly r\nd4 ,put two ounces ( butt] 7:i* has be5 fir/ melt$ to let ! curd sep>ate7 into a saucepan1 ) ?ree onions1 two ounces ( bacon cut into small dice1 a b\quet ( h]bs 7includ+ bay-leaf74 ,fry1 /irr+ frequ5tly1 = a qu>t] ( an h\r1 !n add a tablespoonful ( corn-/>*1 a dess]tspoonful ( ,t>ragon v9eg>1 & a p9t ( /rong /ock4 ,let all simm] v g5tly = ab\t "o h\r4 ,take up ! cutlets1 /ra9 ! gravy & p\r x ov] !m1 !n spr9kle ) a tablespoonful ( grat$ tongue1 & ! same quantity ( p>sley dri$ & crumbl$ small4 ,*ick5 may also be cook$ 9 ?is way4 ,quails a la ,lucullus4--,?is1 z its "n implies1 is a mo/ exp5sive & luxuri\s way ( s]v+ ^! da9ty birds1 yet by managem5t ! liv]s ( *ick5s may be sav$ a day or two by scald+ !m1 & ! opportunity tak5 :5 sev]al are requir$ = g5]al use dur+ a week4 ,bone v c>efully six or eight quails4 ,cut up ?ree ounces ( unsmok$ bacon1 put x 9 a saute pan1 let x cook five m9utes1 !n add ! liv]s1 a %allot slic$1 a small b\quet1 twelve :ite pepp]corns1 six cloves1 a saltspoonful ( salt4 ,let all cook c>efully t5 m9utes3 no?+ mu/ burn or get v br[n4 ,:5 cook$1 p\nd well 9 a mort>1 pass ?r\gh a sieve1 !n add ?ree truffles *opp$2 /uff ea* quail into %ape1 butt] "s pap] cases kn[n z quail cases1 put a quail into ea* case1 a few drops ( olive oil on ea* brea/4 ,!n put !m 9 a quick ov5 = t5 m9utes or a qu>t] ( an h\r4 ,= ! gravy1 put ! bones ( ! quails 9 a /ewpan1 add a tablespoonful ( glaze & a gill ( br[n sauce1 ) "o tablespoonful ( wat]4 ,simm] till ! gravy is well flavor$ f ! bones1 !n /ra91 & add two tablespoonfuls ( *opp$ truffles & half a gill ( %]ry4 ,put "o tablespoonful ( ?is sauce ov] ea* quail be=e s5d+ x to ! table1 aft] v c>efully dra9+ all grease f ! quails4 ,^! are s]v$ 9 ! pap]s1 b r\gh pap] cases may be made to bake !m 91 & ! regul> crimp$ ones set 9 ! ov5 to get hot j be=e di%+ up4 ,slip ! quails into !m aft] dra9+4 ,quails a la ,jubilee4--,bone z _m birds z requir$4 ,l>d !m ) pork & ?9 /rips ( truffles4 ,/uff !m 9 %ape ) equal p>ts ( sweetbreads & oy/]s1 sew !m up2 roll !m 9 butt]$ pap]1 & cook 9 ! ov5 9 en\gh ,*ablis to cov] !m4 ,p\nd "s boil$ potatoes & wat]-cresses toge!r until ?or\ghly bl5d$2 put a tablespoonful ( butt] 9 a saucepan ) "o ( milk2 put 9 ! potato1 /ir r\nd till q hot2 use ?is to make a bord] on :i* to s]ve ! quails4 ,:5 !y h cook$ fifte5 to tw5ty m9utes1 take !m up1 glaze !m 7melt glaze 9 a cup /&+ 9 hot wat]1 & bru% !m ov]74 ,lay !m on ! potato bord]1 & p\r into ! c5tre "s ,spani% sauce ) mu%rooms 9 :i* has be5 boil$ a slice ( lemon4 ,,xvi4 ,,entrees4--,cont9u$4 ,pigeon ,cutlets4--,take half a doz5 "y pigeons1 split !m d[n ! back1 & bone !m1 all b ! leg1 cutt+ (f ! w+s at ! second jo9t4 ,cut ea* bird 9 two d[n ! brea/2 trim (f all ragg$ edges1 s t ea* half-bird has z mu* z possible ! appe>ance ( a cutlet1 ! leg s]v+ = ! bone4 ,saute ^! cutlets1 hav+ season$ !m ) pepp] & salt1 = ?ree m9utes 9 hot butt]1 !n put !m 9 ! ov5 = five m9utes4 ,:5 done1 press betwe5 two plates till cold4 ,!n mask ea* cutlet ) a ?ick puree ( tomatoes & mu%rooms 9 :i* aspic jelly has be5 mix$1 equal p>ts ( ea*4 ,let !m be put on ice to /iff5 ! mask+4 ,roll 9 f9e crack] meal1 !n dip into well-beat5 egg1 aga9 into ! meal1 & !n place !m 9 a saute pan ) v hot cl>ifi$ butt]1 & cook !m a f9e gold5 br[n4 ,di% up on a bord] ( ma%$ potatoes br[n$ ) grat$ ,p>mesan2 s]ve mu%rooms 9 ! c5tre & ,spani% sauce all r\nd4 ,pigeons a la ,t>t>e4--,! pigeons %\ld be truss$ = broil+2 flatt5 well ) a roll+-p9 )\t break+ ! sk91 season !m ) pepp] & salt1 dip into cl>ifi$ butt] & cov] ) v f9e crumbs or crack] meal4 ,broil !m c>efully1 turn+ (t54 ,make a sauce ( a scant tablespoonful ( f9ely *opp$ p>sley1 a %allot1 two spoonfuls ( pickl$ gh]k9s1 & a bon$ an*ovy4 ,m9ce all f9ely & sep>ately4 ,squeeze ov] !m ! juice ( a lemon2 add half a tablespoonful ( wat] & six ( oil1 & a little pepp]4 ,mix all v well1 & j be=e s]v+ rub 9 a teaspoonful ( dry mu/>d4 ,put ! sauce into ! di%1 lay ! pigeons ov]1 & s]ve4 ,compote ( ,pigeons4--,= any di% ( pigeons except roa/ or broil$1 wild birds may be us$ 9 place ( tame4 ,_! flavor is f> f9]1 & if n p]fectly "y1 :i* is ! ma9 objection to ! use ( wild birds1 ! prep>ation rem$ies ! defect4 ,cut f\r ounces ( lean unsmok$ bacon into pieces1 & fry five m9utes4 ,split ! pigeons 9 half1 skew] ea* half z neatly z possible ) t9y skew]s1 s t !y w n sprawl :5 di%$2 fl\r & season !m lightly1 & fry a nice br[n on bo? sides2 add "o small c>rot1 "o small turnip1 two /icks ( cel]y1 "o %allot1 six mu%rooms--all cut small2 add a b\quet g>ni & ?ree gills ( ri* /ock2 let !m all simm] v sl[ly 9 a /ewpan = "o h\r1 or long] if ! birds are n "y4 ,simm] toge!r a tablespoonful ( fl\r & "o ( butt]2 pepp] & salt 7quantities dep5d on :e!r ! /ock be season$72 /ir con/antly1 & :5 !y beg9 to *ange color p\r a gill ( br[n /ock to x1 /irr+ well2 remove f ! fire4 ,take up ! pigeons1 /ra9 ! gravy1 !n /ir 9 ! br[n ?ick5+ y h made2 boil up1 skim (f all fat1 !n return ! birds2 let !m get ?or\ghly hot1 b n boil4 ,s]ve on a bord] ( ma%$ potatoes1 p\r ! gravy r\nd & ov] !m1 & fill ! c5tre ) peas or sp9a*4 ,s\ffle ( ,p>tridges4--,clean & cook two p>tridges2 remove ! brea/s & be/ ( ! o!r fle% )\t sk9 or s9ew4 ,take two ounces ( rice cook$ till v t5d]1 p\nd !m toge!r 9 a mort> ) "o ounce ( butt] & a gill & a half ( glaze melt$1 a teaspoonful ( salt1 & a six? ( pepp]4 ,p\nd until ! :ole c be =c$ ?r\gh a /ra9]1 !n add ! beat5 yolks ( f\r eggs1 & la/ ( all ! :ites ( two beat5 till !y w n slip f ! di%2 /ir !m v lightly into ! mixture4 ,p\r x into a silv] s\ffle case1 or into a numb] ( ! small *9a cases4 ,bake till x rises1 & !n s]ve imm$iately ) a ture5 ( ri* br[n sauce4 ,?is s\ffle c be made ( any k9d ( cold bird or fi%4 ,! f\r eggs are giv5 = m$ium-siz$ p>tridges4 ,salmis ( ,snipe4--,clean & roa/ lightly six snipe1 sav+ ! trail4 ,:5 done let !m get cold1 !n cut !m up & remove ! sk91 & lay !m 9 a butt]$ /ewpan2 p\nd ! trimm+s & bones 9 a mort>1 & put !m into a /ewpan ) two %allots1 a clove1 a b\quet ( h]bs1 & half a p9t ( cl>et2 let ?is simm] until r$uc$ to "o half4 ,!n add ?ree qu>t]s ( a p9t ( ,spani% sauce4 ,let ^! v g5tly simm] = half an h\r1 skimm+ frequ5tly2 /ra9 ?r\gh a f9e sieve1 & return to ! /ewpan4 ,if x is n ?ick en\gh to coat ! spoon1 r$uce a little m4 ,p\r ?is sauce ov] ! snipe 9 ! saute pan1 & let x get hot )\t boil+2 pile ! pieces 9 a pyramid2 mean:ile *op ! trail1 mix ) half ! quantity ( pate de foie gras & a little salt & pepp]2 spread ?is on cr\tons1 bake1 & use !m to g>ni% ! snipe4 ,fillets ( ,teal ) ,an*ovies4--,remove ! brea/s f a pair ( teal aft] !y h be5 ?ree p>ts roa/$4 ,take c>e to pres]ve ea* half brea/ 9 good %ape4 ,lay ^! fillets season$ 9 a *9a fire-pro( di% :i* has be5 well butt]$ & /rew$ ) grat$ ,p>mesan2 split two an*ovies1 remove ! bone4 ,wa% & dry ! f\r halves1 lay "o on ea* fillet ( teal1 moi/5 ) a gill ( fi% /ock1 spr9kle ) bread crumbs & grat$ ,p>mesan *eese1 lay small pieces ( butt] ov]1 & bake 9 ! ov5 fifte5 m9utes4 ,! la/ ?+ be=e s]v+ squeeze ! juice ( a lemon ov] all4 ,rabbits are s little c>$ = 9 ?is c\ntry t x may seem useless to give recipes = us+ !m4 ,!re are probably two reasons = ! l[ e/imate 9 :i* rabbit is held "h4 ,"o1 t z !y are (f]$ 9 m>ket !y are sk9ny1 mis]able animals4 ,yet !re are p>ts ( ! c\ntry :]e !y atta9 a good size1 & a f9e plump rabbit may comp>e favorably ) f[l = _m purposes4 ,inde$1 ,engli% epicures use x 9 pref]5ce = mulligatawny4 ,! second reason1 & probably ! "o t is ! real reason1 = ! diff]5ce 9 ta/e is because1 be+ s lightly e/eem$1 no c>e is ev] giv5 to ! prep>ation ( !m4 ,on ! *ance t "s read] may feel incl9$ to te/ ! possibilities ( ! native rabbit1 & its claims to a place 9 *oice cook]y1 ,i give two or ?ree recipes1 ea* admirable 9 its way4 ,rabbits %\ld be us$ q fre%1 & clean$ & wip$ dry z soon aft] !y are kill$ z possible4 ,gr5ad9es ( ,rabbit a la ,s\bise4--,take ! :ole backs ( two rabbits f ! %\ld]s to ! ?ighs1 bo? ( :i* y reject2 cut away ! ribs & ! ?9 "p t =ms ! /oma*1 leav+ only ! backbone ) solid fle% ea* side2 divide ?is into sections1 ab\t two jo9ts to ea*4 ,l>d !m1 & !n braise = "o h\r4 ,/& !m 9 a circle1 & p\r ov] & r\nd !m a p9t ( br[n ,s\bise sauce4 ,fillets ( ,rabbit ) ,cucumb]4--,half roa/ a rabbit1 !n remove ! solid fle% f ea* side ! backbone 9 long fillets4 ,cut two cucumb]s & "o ,b]muda onion 9 ?9 slices1 salt !m1 & let !m dra94 ,l>d ! fillets ( rabbit1 season !m1 & lay !m 9 a /ewpan1 ) a p9t ( :ite sauce slightly ?9n$ ) :ite /ock1 ! cucumb]1 & ! onion4 ,let !m simm] = half an h\r4 ,lay ! fillets 9 a circle1 & put ! cucumb] & onion 9 ! c5tre1 ! sauce1 :i* %\ld be ?ick en\gh to mask !m1 ov] ! fillets4 ,fri$ sippets g>ni% ?is di%4 ,a ,civet4--,= ?is di% ! d>k-fle%$ rabbit1 or h>e1 z x is (t5 call$1 is be/4 ,cut x into meat jo9ts2 cut half a p\nd ( unsmok$ bacon into slices1 & fry 9 a saucepan2 !n lay 9 ! h>e1 & saute = fifte5 m9utes4 ,p\r (f ! fat4 ,add half a p9t ( port-w9e1 a b\quet g>ni1 & a doz5 mu%rooms1 & a little pepp] & salt2 let ?is simm] g5tly "o h\r2 !n add a p9t ( br[n sauce & tw5ty button onions :i* h be5 blan*$4 ,simm] = ano!r half-h\r4 ,remove ! b\quet1 add a gill ( /ew$ & /ra9$ tomato1 half a gill ( glaze1 & a tablespoonful ( ,*utney4 ,s]ve 9 a pyramid1 p\r ! gravy1 aft] x is well skimm$1 ov] ! :ole1 & g>ni% ) fri$ cr\tons4 ,timbales d',ep9>d4--,make "s qu5elle meat ( *ick5 or veal accord+ to directions already giv51 & mix ) puree ( sp9a*1 prep>$ z foll[s1 until x is a nice gre52 pick & wa% "s sp9a*1 put x into salt$ boil+ wat]1 & boil fa/ = fifte5 m9utes4 ,dra9 & press x1 !n beat x ?r\gh a wire sieve2 return to ! saucepan ) two ounces ( butt]2 pepp] & salt2 /ir till well mix$4 ,/ir a gill ( cream to ! qu5elle meat1 !n use en\gh ( ! sp9a* to give x a f9e light-gre5 color4 ,:5 well mix$1 butt] "s d>iole m\lds2 ne>ly fill !m4 ,!n dip y\r f+] 9 cold wat] & press a hole 9 ! c5tre ( ea* to ! bottom2 fill x ) a puree ( ham1 & !n put a coat+ ( qu5elle meat ov]1 & /eam tw5ty m9utes4 ,puree ( ham is prep>$ z foll[s3 p\nd lean boil$ ham 9 a mort> ) "s /ock t has be5 boil$ d[n to half glaze2 rub ?r\gh a wire sieve4 ,if too /iff1 moi/5 ) a little m melt$ glaze4 ,,xvii4 ,,cold ,,entrees1 ,,or ,,*audfroids4 ,^! elegant di%es are suitable = =mal breakfa/s1 lun*eons1 & supp]s1 & :ile pres5t+ an unusually attractive appe>ance1 are easi] to manage ?an less elaborate di%es1 because !y c usually be prep>$1 all b g>ni%+1 ! day be=e4 ,al?\gh 9 giv+ ! recipes meat cook$ = ! purpose w always be direct$1 & = =mal purposes no c>e or exp5se %\ld be sp>$1 ! intellig5t read] w see :]e %e may make a v pretty di% by utiliz+ cold f[l1 game1 or lamb = any simple occasion4 ,sweetbreads au ,montpelli]4--,p>boil a pair ( f9e :ite sweetbreads1 aft] soak+ !m 9 salt & wat] an h\r4 ,let !m get cold betwe5 two plates "u slight pressure4 ,cut !m into ! =m ( cutlets 7cutlet cutt]s are to be obta9$ at ! fa%ionable ,new ,york h>dw>e /ores1 & at ! l>ge ,fr5* t9-%ops d[n-t[n74 ,h "s firm aspic jelly n q set2 dip ea* cutlet 9 x2 *op "s aspic t is h>d & cold r\ghly2 =m a circle ( x2 arrange ! cutlets on ?is2 fill ! c5tre ) asp>agus heads2 p\r mayonnaise r\nd1 & g>ni% ) fancy %apes ( aspic1 r$ & :ite alt]nately4 ,r$ aspic is color$ ) pulp ( ! r$ beet /irr$ into x :ile liquid & !n /ra9$ out2 gre5 is produc$ by sp9a*4 ,! v>i\s %ades ( amb]1 %ad+ into ri* br[n1 t are s effective :5 ta/efully m+l$1 are due to c>amel color+4 ,:5 color$ aspic is requir$ = g>ni%+1 p\r (f a little into sep>ate vessels1 & color ea* z requir$4 ,*ick5 ,salad a la ,pr9ce4--,cut ! :ite meat ( cold f[l into neat fillets1 us+ a v %>p knife1 s t !re may be no ragg$ edges4 ,mask ea* piece ) a mixture made z foll[s3 ,"o tablespoonful ( f9ely m9c$ cap]s1 two ( m9c$ boil$ ham1 ?ree h>d-boil$ eggs1 an an*ovy bon$ & wa%$1 & two s>d9es fre$ f sk94 ,all ^! mu/ be well p\nd$1 !n rubb$ ?r\gh a sieve2 add a teaspoonful ( f9ely m9c$ t>ragon & *ives4 ,/ir all into a tablespoonful ( mayonnaise & "o ( aspic1 semi-fluid ( c\rse4 ,:5 ea* fillet has be5 well coat$ ) ! mixture & has set1 l9e a bord] m\ld ) aspic jelly1 ornam5t ! fillets ( *ick5 ) little /rips ( beet-root & cucumb] arrang$ l a trellis-"w4 ,place !m v c>efully r\nd ! m\ld on ! lay] ( aspic1 !n p\r 9 a little m aspic1 until ! bord] m\ld is full1 & set x on ice4 ,:5 ab\t to s]ve h a di% well lay]$ ) ! small leaves ( lettuce4 ,drop ! m\ld = "o m9ute 9 w>m wat]1 & turn out on to ! lettuce4 ,fill ! c5tre ) a salad compos$ ( cucumb] cut into dice1 peas1 /r+-beans cook$ until t5d] 7= ?is purpose ! cann$ ,fr5* /r+-beans s]ve admirably1 be+ beautifully cut ready74 ,p\r ov] ! c5tre salad "s ?ick mayonnaise4 ,:]e mayonnaise makes too ri* a di% = ! dige/ion1 be*amel sauce may be sub/itut$ = mask+1 b nev] = salad2 = in/ance1 two v simple *audfroids ( *ick5 may be made z foll[s3 ,*audfroid ( ,*ick51 ,no4 #a4--;,cut up a "y fle%y *ick5 into neat jo9ts1 remove ! sk91 mask ea* piece c>efully ) be*amel sauce2 :5 q set arrange on *opp$ aspic 9 a circle1 g>ni% ) /rips ( cucumb] & beet2 cut ! rema9d] ( ! cucumb] & beet into neat pieces1 & /ir into a gill ( mayonnaise1 & use = ! c5tre4 ,?is & all salads %\ld be lightly season$ be=e ! mayonnaise is add$1 or !y are apt to ta/e flat4 ,*audfroid ( ,*ick51 ,no4 #b4--,prep>e ! *ick5 z 9 la/ recipe1 only be=e mask+ ! jo9ts season ! be*amel well ) f9ely *opp$ t>ragon2 leave out ! mayonnaise & aspic4 ,pile up ! pieces ( *ick5 on ! entree di%1 & g>ni% ) ,roman lettuce1 or1 if t is n to be _h1 ! he>ts ( ,bo/on lettuce4 ,*ick5 & ,ham ,cutlets4--,boil a "y f[l ) a good brea/ 9 cle> /ock2 take x out1 let x get cold2 cut ! brea/ into r ?9 slices4 ,! bones1 sk91 & trimm+s may be ?r[n back 9 ! /ock1 :i* c be boil$ d[n to make bo? ! be*amel & aspic = ! di% 7see recipes71 or be kept = o!r purposes4 ,take ! slices ( *ick5 & "s v well cook$ lean ham t is cut s ?9 y c see ! knife "u ! slices4 ,melt a little be*amel sauce1 t mu/ be l blanc-mange1 p\r x on a plate1 & be=e x has "t to cool cov] ! plate ) ! slices ( *ick54 ,dip ! ham into ! /ock 7if x has be5 boil$ d[n to jelly1 o!rwise into melt$ aspic71 lay ! ham ov] ! *ick51 !n m ?9 slices ( *ick54 ,n[ cov] ! :ole by means ( a spoon ) m be*amel2 :5 all ?is sets1 :i*1 z y\r sauce has only be5 half melt$1 x w d quickly1 y h a l>ge :ite cake ab\t half an in* ?ick4 ,cut ?is cake into small pieces 7unless y h a cutlet cutt]71 z l a cutlet 9 =m z possible1 us+ a %>p p5knife or bon+-knife4 ,take up ea* c>efully1 & ) ! end ( a silv] knife or small spoon cov] ! edges ) ! be*amel sauce1 :i* mu/ be ne>ly set = ?is purpose4 ,to g>ni% ! cutlets1 cut "s t9y gre5 leaves f pickl$ gh]k9s1 & r$ ones f ! sk9 ( a r$ pepp]-pod1 & place two ( ea* 9 ! c5tre ( ea* cutlet1 />-%ap$2 a t\* ( :ite sauce w make !m /ick2 place a speck ( p>sley n l>g] ?an a p9's head 9 ! c5tre4 ,/ick a t9y lob/] claw ?ree qu>t]s ( an in* long at ! n>r[ end ( ! cutlet1 & place !m 9 a silv] di% r\nd "s aspic ( a bright amb] color1 *opp$4 ,put a v small sprig ( p>sley betwe5 ea* cutlet4 ,i may "h rem9d ! read] t :5 aspic or be*amel is us$ = mask+ or = p\r+ into a m\ld z l9+1 etc41 x mu/ n be made hot1 only s(t5$ 9 a b[l set 9 w>m wat]1 j en\gh to be free f lumps4 ,x mu/1 ( c\rse1 be /irr$ f ! mom5t x beg9s to s(t54 ,! m\ld to be l9$ %\ld be turn$ ab\t till x is well coat$1 & if !re is a disposition to run (f ! sides1 roll x r\nd 9 ice4 ,= in/ance1 :5 ! fir/ lay] ( be*amel is p\r$ on ! plate z direct$ 9 la/ recipe1 x mu/ be mov$ ab\t until q cov]$1 yet v ?9ly4 ,if x sets too soon1 hold ! bottom ( ! plate ov] /eam4 ,re$-birds 9 ,aspic4--,take ! back & brea/ bone f a doz5 birds1 splitt+ !m d[n ! back fir/4 ,save ! feet4 ,make a =ce-meat ( pate de foie gras & panada 9 equal proportions2 season highly1 spread ! inside ( ! birds1 sew !m up z ne>ly 9 %ape z possible2 bake sev5 to t5 m9utes1 !n dip !m into glaze2 put a little pale aspic 9 a doz5 d>iole m\lds1 en\gh to cov] ! bottom a qu>t] ( an in*1 & :5 j set put 9 a bird brea/ d[n2 set on ice a few m9utes1 !n p\r 9 aspic to cov] ! bird a qu>t] ( an in*4 ,put on ice4 ,turn out1 & on ! top ( ea* /rew pi/a*io nuts *opp$ v f9e4 ,ins]t ! two feet ( ! bird1 scald$ & dri$1 to /& up f ! c5tre4 ,*audfroid ( ,re$-birds4--,prep>e z 9 la/ recipe ) pate de foie gras =ce-meat4 ,butt] a doz5 d>iole m\lds4 ,put a bird 9 ea*1 brea/ d[nw>d2 put ! d>iole m\lds 9 a pan ) a little wat]1 & set x 9 ! ov5 = fifte5 m9utes2 :5 cold1 turn out ! birds1 wipe !m1 dip ea* 9 br[n *audfroid sauce1 & put !m on a di% to cool4 ,:5 cold1 lay !m 9 r[s aga9/ a pile ( *opp$ aspic4 ,br[n ,*audfroid ,sauce is made by putt+ a p9t ( ,spani% sauce1 a gill ( cream1 half a p9t ( aspic jelly toge!r1 & boil+ !m until !y are r$uc$ "o qu>t]4 ,skim con/antly1 & /ra9 = use4 ,:ite ,*audfroid ,sauce is simply be*amel & aspic treat$ 9 ! same way4 ,x diff]s1 ( c\rse1 f pla9 be*amel 9 hav+ ! piquant flavor ( ! aspic2 9 appe>ance !re is little diff]5ce4 ,,xviii4 ,,cold ,,entrees4 ,ic$ ,savory ,s\ffle4--,?is di% c be made ( fi%1 game1 or *ick51 b is consid]$ be/ made ( crab4 ,cut up ! crab1 or :atev] x may be1 into small pieces2 let x soak 9 mayonnaise sauce = two or ?ree h\rs4 ,h "s well-flavor$ aspic jelly1 half liquid2 :ip x till x is v fro?y2 put "s ( ?is at ! bottom ( ! di% x is to be s]v$ 9--a silv] "o is mo/ effective2 !n place a lay] ( crab well season$1 & fill x up ) aspic & crab alt]nately until ! di% is ne>ly full2 place a b& ( /iff pap] r\nd1 & fill 9 ) :ipp$ aspic2 set x on ice = two h\rs2 take (f ! pap]1 & s]ve4 ,savories4--,)9 ! la/ few ye>s1 :i* may1 p]haps1 be call$ ! r5aissance ( cook+ 9 ,engl&1 s9ce ,kettn]1 9 8 ,book ( ! ,table1 %[s t 9 ! ,middle ,ages t c\ntry 0 fam\s = its cuis9e1 :ile ,france 0 /ill b5ight$--)9 ! la/ few ye>s1 !n1 !re has gr[n up a fa%ion ( introduc+ prep>ations call$ savories4 ,!y v>y v mu*1 f ! t9y little b\*ette ( some?+ v piquant1 to be tak5 betwe5 c\rses z an appetiz]--:i*1 ,i believe1 0 ! orig9al idea--to q important di%es suitable z entrees = =mal breakfa/s or supp]s4 ,b x is ) ! orig9al savory z a piquant m\?ful t !y w take _! place 9 ?is book4 ,s important a "p h !y come to play 9 ,engli% m5us 7,i am n n[ speak+ ( simple d9n]s7 t ! inv5tion ( a new savory is some?+ to be pr\d (1 & x is said t ! v be/ are inv5t$ by ! bons vivants !mselves1 seldom by ! *ef4 ,"o lady has writt5 a book ( :i* savories is ! only bran* ( cook+ treat$1 & %e says 9 h] preface1 ,savories be+ at pres5t s fa%ionable1 & novelties 9 !m s eag]ly inquir$ =1 ,i h be5 induc$ to publi% a small book on ! subject4 ,9 look+ ov] any li/ ( small savories we f9d _m ( our old fri5ds 9 x1 su* z *eese canapes1 angels on horseback1 an*ovy toa/1 etc4 ,) ^! famili> da9ties we w h no?+ to d1 only ! m5tion ( !m w s]ve to %[ t any little piquant morsel may be us$ z an appetiz] s]v$ z hors d'oeuvres4 ,! ,savage ,club ,canapes4--,^! mu/ be made small en\gh n to require divid+--9 o!r words1 c be eat5 at "o m\?ful4 ,cut slices ( /ale ,vi5na bread a qu>t] ( an in* ?ick1 /amp out f !m ) a v small cutt] circles ab\t ! size ( a fifty-c5t piece4 ,saute ^! 9 a little hot butt] till !y are a v pale br[n4 ,lay !m on pap] :5 done1 to absorb grease4 ,/one z _m small olives z y h gue/s2 fillet half z _m small an*ovies--t is to say1 split !m1 & remove ! bones & scales2 wa% !m1 dry !m1 & roll ea* "o up z small z possible1 & ins]t x 9 an olive 9 place ( ! /one4 ,n[ trim "o end ( ! olive s t x w /&2 !n put a drop ( ?ick mayonnaise on ! c5tre ( "o ( ! r\nds ( fri$ bread1 :i*1 ( c\rse1 mu/ be q cold2 /& ! /uff$ olive on x neatly1 & put "o drop ( mayonnaise on ! top1 to cov] ! op5+ 9 ! olive4 ,a v>iation1 & ,i ?9k an improvem5t1 on ?is b\*ee1 is to use a little s(t5$ aspic to atta* ! olive1 & a small quantity f9ely *opp$ to cr[n x4 ,/ill ano!r plan is to put a t9y disk ( bright-r$ beet on ! top1 us+ aspic to cem5t x !re4 ,canapes a la ,bism>ck4--,cut circles ) a small cutt] f slices ( /ale bread a qu>t] ( an in* ?ick2 saute 9 butt] till !y are a light br[n2 spread ov] ea* :5 cold a ?9 lay] ( an*ovy butt]2 curl r\nd on ea* an an*ovy well wa%$1 bon$1 & trimm$2 spr9kle v f9ely %r$ olives ov] !m4 ,an*ovy butt] is two p>ts butt] & "o ( an*ovy pa/e4 ,cavi>e ,canapes4--,cut "s slices ( bread a qu>t] ( an in* ?ick2 cut disks f !m ) a small r\nd cutt]2 fry !m pale br[n 9 butt]4 ,:5 ab\t to use !m *op a l>ge h&ful ( wat]-cress leaves v f9e1 tak+ c>e to press !m 9 a clo? to remove all wat] be=e y beg9 to *op2 :5 !y are almo/ z f9e z pulp1 mix ) !m an equal am\nt ( butt]2 :5 well bl5d$1 spread ea* canape ) x1 & spread a lay] ( cavi>e on ! top4 ,prawns en ,surprise4--,cut "s small r\nds ( bread & butt]1 n m ?an two in*es 9 diamet] & a qu>t] in* ?ick4 ,peel "s prawns2 /eep !m 9 mayonnaise sauce a few m9utes2 place ?ree on ea* r\nd ( bread-&-butt]1 ) a small piece ( wat]-cress on ea*4 ,place ov] all "s :ipp$ aspic jelly2 /rew lob/] coral ov] !m4 ,pr9ce ( ,wales ,canapes4--,take "s f9e prawns1 ?ree an*ovies1 two gh]k9s1 & two truffles4 ,bone ! an*ovies & wa% !m1 peel ! prawns1 & !n cut all ! +r$i5ts into v small dice4 ,make a sauce z foll[s3 ,bruise a h>d-boil$ yolk ( egg 9 a mort> ) a tablespoonful ( salad oil1 a saltspoonful ( mu/>d2 mix ) ?is an an*ovy & a teaspoonful ( t>ragon t has be5 scald$ & *opp$2 p\nd all well toge!r1 & pass ?r\gh a sieve ) a teaspoonful ( t>ragon v9eg> & a speck ( cay5ne2 mix en\gh ( ?is ) ! prawns1 etc41 to season ! mixture4 ,salt1 x w be obs]v$1 is n m5tion$1 because ! an*ovies & prawns may be salt1 b ?is c only be kn[n to ! cook by ta/+4 ,butt] "s small wat] biscuits 7crack]s71 put a small teaspoonful ( ! mixture on ea*1 & cov] ) f9ely *opp$ aspic4 ,g>ni% by putt+ a spot ( gre5 gh]k9 on "o1 a spot ( r$ beet on ano!r1 & on a ?ird "o ( truffle1 & s on alt]nately4 ,%rimp ,canapes4--,fry "s r\nds ( bread z direct$ = o!r canapes4 ,make "s %rimp butt] by p\nd+ equal quantities ( %rimps1 f :i* heads1 tails1 & %ells h be5 remov$1 & fre% butt] till !y =m a smoo? mass2 spread ! fri$ bread ) x4 ,place :ole %rimps on ! top 9 ! %ape ( a rosette1 9 ! c5tre ( :i* put a t9y p9* ( *opp$ p>sley4 ,*eese ,biscuits a la ,/4 ,james4--,take ?ree tablespoonfuls ( ! f9e/ fl\r1 half a p\nd ( cream curds1 & five ounces ( ,brie *eese1 :i* has be5 c>efully scrap$1 & a p9* ( salt2 p\nd all 9 a mort>2 add five ounces ( s(t5$ butt] & ?ree eggs1 to make a v /iff pa/e1 :i* mu/ be roll$ v ?91 & cut into r\nd biscuits4 ,bake 9 a v quick ov51 & s]ve hot4 ,kluskis ( ,cream ,*eese4--,take half a p\nd ( fre% butt]1 six eggs1 six tablespoonfuls ( cream *eese1 a p9* ( p[d]$ sug>1 salt1 & suffici5t grat$ bread crumbs to make a pa/e1 add+ cream if x crumbles2 mix well toge!r1 & roll into small balls2 poa* !m 9 boil+ wat] until firm 7no long]74 ,s]ve hot1 ) a spoonful ( poivrade sauce on ea*4 ,cold ,*eese ,s\ffles4--,grate "o & a half ounces ( ,gruy]e *eese2 ! same ( ,p>mesan4 ,:ip half a p9t ( cream & a gill ( aspic jelly to a high fro?2 /ir 9 ! *eese2 season ) salt1 cay5ne1 & made mu/>d to ta/e4 ,fill little pap] baskets or v small ramequ9 cases1 grate *eese ov] ! top1 & set on ice to get firm4 ,! above mixture may be froz5 j z y w\ld ice-cream1 b v firm1 !n cut out 9 little cubes1 & s]ve on canapes ( fri$ bread2 x is !n call$ ,cr\tes de ,fromage ,glace4 ,oy/]s a la ,/4 ,george4--,take ! be>ds f two doz5 oy/]s2 put ! melt 7or s(t roe7 ( two ,y>m\? bloat]s into a saute pan ) two ounces ( butt]2 dry & fl\r ! oy/]s1 & saute !m ) ! melt4 ,h "s squ>es ( bread fri$ a nice light br[n2 place a nice piece ( ! melt on ea* squ>e1 & an oy/] on top2 squeeze a few drops ( lemon juice on ea*1 & s]ve v hot4 ,allumettes4--,= ^! fanta/ic little trifles y require an*ovies pres]v$ 9 oil--n 9 salt2 !y are f\nd at all ,italian groc]ies & at ! l>g] ,am]ican groc]s'4 ,wipe !m free f scales & oil2 cut ea* into long1 ?9 /rips4 ,h ready "s pla9 pa/ry roll$ v ?92 envelop ea* /rip ( an*ovy 9 pa/ry2 p9* closely1 s t x w n bur/ op51 & fry 9 v hot fat = a half-m9ute1 or saute !m 9 butt] till crisp & yell[4 ,s]ve log-h\se fa%ion1 us+ two allumettes = ea* cross+ in/ead ( "o2 put fri$ p>sley 9 ! corn]s1 & s]ve v hot4 ,eggs a la ,/4 ,james4--,take z _m eggs z y h gue/s1 & boil !m h>d 9 butt]$ d>iole m\lds2 ! m\lds mu/ be l>ge en\gh to hold ! egg :5 brok5 into x1 b n mu* l>g]4 ,:5 q cold remove ! eggs2 slice (f ! :ite at "o end ( ea*1 tak+ c>e to pres]ve ! %ape4 ,scoop out ! yolk2 mix ?is ) a teaspoonful ( *opp$ truffles1 a little pepp] & salt1 & put x back v neatly into ! :ites4 ,coat ! eggs ) aspic jelly sev]al times4 ,s]ve !m upside d[n1 t is1 ! uncut "p upw>d4 ,put a spoonful ( half-mayonnaise 7mayonnaise mix$ ) :ipp$ cream7 on ea*1 & a few specks ( *opp$ truffle4 ,a v>iety ( ?is di% has an*ovy pa/e 9 v small quantity 9 place ( truffle1 & ! mayonnaise j made p9k ) x4 ,,xix4 ,,galant9es1 ,,ballot9es1 ,,etc4 ,galant9es are s useful & h&some a di% 9 a l>ge family1 or "o :]e _m visitors are receiv$1 t x is well wor? :ile to le>n ! art ( bon+ birds 9 ord] to a*ieve !m4 ,nor1 if ! amateur cook is satisfi$ ) ! unambiti\s mode ( bon+ h]eaft] to be describ$1 ne$ ! a*ievem5t be v difficult4 ,exp]ts bone a bird :ole )\t break+ ! sk91 b to accompli% x mu* practice is requir$2 & ev5 :]e x is desirable to pres]ve ! %ape ( ! bird1 z :5 x is to be brais$1 or roa/$ & glaz$ = s]v+ cold1 x c be manag$ ) c>e if bon$ ! easi] way4 ,h[ev]1 if nice :ite milk-f$ veal c be obta9$1 a v excell5t galant9e may be made f x1 & to my m9d to be pref]r$ to f[l1 because1 z a matt] ( fact1 :5 bon$ !re is su* a ?9 %eet ( meat t x b s]ves z a cov]+ = ! =ce-meat 7v (t5 sausage-meat71 & al?\gh x makes a savory & h&some di%1 x really is only glorifi$ sausage-meat1 mu* easi] to produce 9 "s o!r way4 ,?is is1 ( c\rse1 n ! case ) turkey2 b a bon$ turkey is s l>ge a di% t a private family might f9d x too mu* except = special occasions4 ,on ! o!r h&1 galant9es ( game1 al?\gh ! birds may be /ill small]1 are s full ( flavor t x ov]:elms t ( ! dress+4 ,! foll[+ process ( bon+1 h[ev]1 applies to all birds4 ,to accompli% ! "w ) ease & success1 a ,fr5* bon+-knife is desirable1 b 9 ! abs5ce ( "o a %>p-po9t$ case-knife may d4 ,place ! bird be=e y1 brea/ d[n1 ) ! head t[>ds y4 ,cut a /raight l9e d[n ! back ?r\gh sk9 & fle% to ! bone4 ,release ) ! left ?umb & =ef+] ! sk9 & fle% on ! left side ne>e/ to y1 & ) ! "r h& keep cutt+ away ! fle% f ! bone1 pull+ x away cle> z x is cut ) ! left h&4 ,:5 y rea* ! w+ jo9t cut x clean away1 leav+ ! bone 9 ! w+1 & cont9ue cutt+ ) ! knife close to ! bone until all ! meat f ! left brea/ is releas$4 ,return to ! back & cont9ue to sep>ate ! meat f ! bone1 always keep+ ! edge ( ! knife press$ close to ! latt]1 until ! leg is rea*$2 twi/ x r\nd1 :i* w enable y to get ! sk9 ov] x1 & cut ! jo9t f ! body bone4 ,proce$ ) ! "r side 9 ! same way1 us+ y\r left h& = cutt+ & y\r "r to free ! meat 7to "s ?is w\ld be v awkw>d1 & :5 x is s turn ! bird r\nd74 ,! bird w n[ be cle> ( ! c>cass4 ,lay ! bird flat on ! bo>d1 inside upw>d1 !n cut out ! w+-bone & proce$ to ! legs2 cut ! meat on ! inside ( ea* ?igh d[n to ! bone & cle> ! meat f x1 cutt+ x ea* side until y c lift ! bone out2 !n free ! drum/ick 9 ! same way4 ,if x be int5d$ to /uff ! bird 9 =m1 x w\ld be necess>y to bone ! leg & w+s f ! inside1 b = a galant9e x is useless tr\ble1 z !y are to be drawn inside ! bird4 ,spread out ! bird1 hav+ drawn legs & w+s inside1 season ) a teaspoonful ( salt & half a saltspoonful ( :ite pepp] mix$ toge!r1 & rubb$ ov] ! fle%1 :i* mu/ h be5 made z ev5 z possible by cutt+ ! ?ick p>ts & spread+ !m ov] ! ?9 ones4 ,if !re are any bits ( meat cl++ to ! bones !y mu/ be c>efully ga!r$ toge!r & *opp$ ) a p\nd ( veal & two ounces ( lean cold boil$ ham1 ) f\r ounces ( fat1 sweet1 salt pork4 7,butt] may be sub/itut$ if pork is object$ to74 ,:5 all is *opp$ z f9e z sausage-meat1 season r highly ) pepp] & salt4 ,spread a lay] an in* ?ick ov] ! bird2 !n add "s long /rips ( tongue1 "s black truffles cut into dice half an in* squ>e1 & a few pi/a*io nuts4 ,dispose ^!1 :i* may be call$ ! ornam5tal adjuncts ( ! galant9e1 judici\sly1 s t :5 cut cold !y w be well di/ribut$4 ,cov] c>efully ) ano!r lay] ( =ce-meat1 fold bo? sides ov] s t ! =ce-meat w be well enclos$1 =m x into a bol/]-%ap$ roll1 tie x up 9 a l95 clo? securely ) /r+ at ea* end1 & sew ! clo? ev5ly along ! middle1 s t ! %ape w keep ev54 ,put x into a /ewpan ) /ock en\gh to cov] x1 two onions1 two c>rots slic$1 a /ick ( cel]y1 a small bun* ( p>sley1 a doz5 pepp]corns1 an ounce ( salt1 & ! bones ( ! bird1 well crack$4 ,let x simm] g5tly = ?ree h\rs & a half4 ,take x up1 /ra9 ! liquor1 & let ! galant9e get ne>ly cold4 ,take (f ! clo?2 wr+ x q dry2 put x on aga91 roll+ ! galant9e z tight z possible2 tie firmly1 & place x on a platt]2 cov] ) ano!r platt]1 & place a heavy weight ^u x to press x into %ape4 ,let ! /ock get cold4 ,take (f ! grease4 ,add a half-teaspoonful ( sug> & ! juice ( a qu>t] ( a lemon to ! /ock1 & r$uce by rapid boil+ to a half-glaze1 t is to say1 a jelly firm en\gh to cut into =ms )\t be+ t\gh4 ,cle> ) :ite ( egg 9 ! usual way1 & :5 q transp>5t p\r "p into %all[ di%es1 leav+ en\gh to cov] ! galant9e4 ,color "o di% a ri* cle> br[n2 leave ! re/ light4 ,:5 ! jelly ?ick5s1 b is n q set1 cov] ! galant9e ) x half an in* ?ick4 ,:5 ! jelly is cold1 cut x into :at are call$ cr\tons1 :i* may mean v&yk$ /rips1 to be laid across1 triangles1 squ>es1 or any fancy %apes2 ! pieces & trimm+s are *opp$ to scatt] ov] ! di% or lay 9 small piles r\nd4 ,ballot9es are small galant9es made by treat+ small birds z direct$ 9 la/ recipe1 only t ! =ce-meat %\ld h a l>g] proportion ( truffles1 & be made ( ! same k9d ( bird2 = in/ance1 gr\se w\ld h ri* =ce-meat ( gr\se4 ,"o gr\se1 h[ev]1 w\ld make two or f\r ballot9es2 quails make two1 to be s]v$ z individuals4 ,galant9e ( ,brea/ ( ,veal4--,bone a brea/ ( "y :ite veal v c>efully1 spread x out z flat z possible on ! bo>d1 p>e ! meat at ! ends = ab\t an in* s t ! sk9 may project beyond4 ,take all ! scraps ( meat t may h come f bon+1 provid$ !y are n s9ewy2 take also twelve ounces ( veal cutlet1 & half ! quantity ( fat unsmok$ bacon4 ,*op v f9e1 season+ all r highly4 ,:5 ! meat is f9e1 season ! inside ( ! veal4 ,mix ) ! =ce-meat tongue1 truffles1 & pi/a*io-nuts or olives1 all cut into half-in* dice 7! tongue l>g]74 ,s mix ^! t !y w come at regul> int]vals ?r\gh ! /uff+4 ,roll ! brea/ r\nd ! /uff+1 :i* is n spread1 b laid 9 a mass1 & sew ! veal toge!r4 ,fa/5 x up 9 a clo?1 tie securely at ! ends1 !n tie b&s ( tape r\nd at int]vals to keep x 9 %ape4 ,braise ?is galant9e = six h\rs 9 /ock1 :i* may be made ( a small knuckle ( veal & ! bones & trimm+s4 ,vegetables z direct$ = *ick5 galant9e4 ,let ! galant9e be cold be=e x is unti$4 ,g>ni% & glaze z direct$ = *ick54 ,galant9e is occasionally made ( suck+ pig1 & is v popul> 9 ,france4 ,! pig mu/ be c>efully bon$1 all b ! head & feet4 ,a suffici5t quantity ( veal1 ( fat unsmok$ bacon1 & ( bread panada mu/ be *opp$ & p\nd$ to make en\gh =ce-meat to /uff ! pig 9 ! proportion ( "o "p bacon1 two panada1 & ?ree ( veal1 season$ ) a teaspoonful ( onion juice & two ( p[d]$ sage4 ,! pig's liv] mu/ h be5 boil$ 9 /ock1 & cut 9 dice4 ,!re mu/ be fillets or /rips ( rabbit or *ick51 a few *opp$ truffles & olives4 ,mix well4 ,lay 9 ! fillets z y /uff ! pig1 & :5 full sew up ! op5+4 ,try to keep ! %ape z ne> z possible4 ,!n braise sl[ly = f\r to five h\rs1 z direct$ = galant9e ( veal4 ,d n remove ! clo? till x is cold4 ,,xx4 ,,h[ ,,to ,,fillet4--,,cold ,,game ,,pies4 ,i h spok5 sev]al times ( fillet+4 ,to "s read]s an explanation ( ! t]m may be necess>y4 ,to cut up a bird does n indicate ! mean+1 nor does ! t]m to c>ve x d s1 because to c>ve means to cut up or divide ) an exact obs]vance ( jo9ts & cuts4 ,fillet+1 :5 appli$ to any?+ )\t bones1 z ! brea/ ( a bird or bon$ fi%1 means to cut into v neat /rips t are ?ick] ?an slices2 b :5 y are direct$ to fillet a gr\se or a *ick51 x is int5d$ t y %\ld cut x into small neat portions reg>dless ( jo9ts & )\t ! lea/ mangl+ ( x2 !re=e a v %>p knife mu/ be us$1 & ei!r a small %>p cleav] or a l>ge cook's knife only to be employ$ :5 a bone has to be cut ?r\gh4 ,to ,fillet ,cook$ ,birds3 ,gr\se1 ,pheasants1 or ,p\ltry4--,cut ! bird 9 half /raight d[n ! middle ( ! brea/-bone1 us+ a l>ge %>p knife = ! purpose4 ,lay ea* half on ! table & take out ! brea/-bone f ei!r side4 ,if ! bird is a l>ge f[l1 duck1 or p>tridge1 ea* brea/ w make ?ree fillets1 & leave a good piece ) ! w+1 b av]age birds only make two brea/ fillets4 ,*op (f ! p9ions )9 an in* ( ! meat1 !n cut ! w+ 9 two neatly2 drum/icks are to be *opp$ (f close to ! meat1 & divid$ into two fillets 7if a l>ge *ick5 or duck2 leave game :ole72 cut ! ?igh 9 two also4 ,trim v neatly2 leave no hang+ sk92 inde$1 :5 fillet+ = *audfroids ! sk9 %\ld be entirely remov$1 & bo? x & ! leg-bones are remov$ = pies4 ,:5 possible1 x is bett] n to use ! drum/icks4 ,f a *ick5 !y make an admirable devil1 & f game !y help ! bones & trimm+s to make a ri* gravy2 s x is no wa/e to disc>d !m4 ,cold pies are ( two k9ds3 ! "o cook$ 9 a t]r9e or di% )\t pa/ry2 ! o!r 9 :at ! ,engli% call a rais$ pa/e1 & ! ,fr5* a pate *aude4 ,^? ) pa/e--:i* is seldom eat5--are f> h&som]1 b d n keep s well--t is to say1 !y mu/ be eat5 )9 ?ree or f\r days ev5 9 w9t]2 :ile 9 a t]r9e c>efully kept 9 a cool airy place ! pie w be good at ! end ( ?ree weeks4 ,on ! o!r h&1 ! pie 9 a t]r9e is mu* less tr\ble to make4 ,proce$ z foll[s3 ,game ,pie4--,make "s =ce-meat ?us3 ,fry a qu>t] ( a p\nd ( fat ham cut 9 dice ) half a p\nd ( lean veal4 ,take ! ham up be=e x gets br[n1 z y d n ne$ x crisp2 :5 ! veal is cook$ take t up also1 & if !re is en\gh ( ! ham fat 9 ! pan1 put 9 half a p\nd ( calf's liv] cut up 9 dice1 if n1 saute x 9 butt]4 ,9 saute+ all ^! !y mu/ be (t5 /irr$1 z y want !m well cook$ & yet n v br[n4 ,:5 done !y mu/ be f9ely *opp$1 !n p\nd$ 9 a mort>1 ) a small teaspoonful ( salt1 & half a saltspoonful ( pepp]4 ,!n add a doz5 mu%rooms *opp$1 & mix ! :ole4 ,a game pie is usually made r l>ge1 & ! great] v>iety ( game us$1 ! bett]2 p>tridge1 pheasant1 gr\se1 h>e1 all help "o ano!r1 b at lea/ two k9ds are necess>y4 ,x mu/ be bon$ & neatly fillet$ into small jo9ts4 ,put on all ! bones & trimm+s to /ew 9 ?ree p9ts ( wat]1 ) a good-siz$ c>rot1 onion1 a /ick ( cel]y1 a small b\quet1 a clove1 a teaspoonful ( sug>1 "o ( salt1 & a little pepp]2 boil all ?is until ! bones look :ite & dry :5 out ( ! /ock4 ,/ra91 & r$uce by rapid boil+ to a half-glaze2 put a lay] ( ! =ce-meat at ! bottom ( ! di%1 !n "o ( bon$ game1 ) a spr9kl+ ( pepp] & salt1 & ei!r a little f9ely *opp$ p>sley or1 :at is f> bett]1 a few ?9 slices ( truffles2 p\r ov] a little ( ! r$uc$ /ock2 fill ! di% 9 ?is way to )9 an in* ( ! top2 make a pla9 fl\r-&-wat] pa/e1 lay x on ! pie1 & make a hole 9 ! c5tre1 bake sl[ly 9 a pan ( hot wat]4 ,:5 cold1 remove ! pa/e1 cov] ! top ) *opp$ aspic1 fold a napk91 & s]ve ! t]r9e on x1 ) a wrea? ( p>sley r\nd ! base4 ,game pie is n a di% to be eat5 at "o or ev5 two meals 7unless v small71 !re=e ! aspic mu/ be fre% ea* "t x is s]v$4 ,fr5* ,me?od ( ,mak+ a ,game ,pie or ,pate ,*aude4--,make a pa/e ( two p\nds ( fl\r & "o ( l>d or butt]1 ) salt to ta/e & ab\t half a p9t ( wat]2 knead x into a smoo?1 r h>d pa/e2 put x into a damp napk9 = an h\r4 ,butt] a rais$ pie di%--a t9 "o t op5s to release ! pie--l9e x ) ! pa/e roll$ half an in* ?ick1 lett+ x come half an in* above ! di%2 l9e ! inside ( ! pa/e ) butt]$ pap]1 bottom & sides1 & fill ) rice or corn meal2 cov] ) ano!r piece ( butt]$ pap]1 wet ! top ( ! pa/ry all r\nd1 & lay a cov] ( ?9 pa/ry ov] x2 trim v neatly1 make a hole 9 ! c5tre1 & ornam5t ) leaves cut f ! pa/e & laid on2 ! "u side %\ld be slightly moi/5$ to make !m adh]e4 ,bru% ! surface ) well-beat5 egg1 & bake ab\t an h\r1 :5 x %\ld be a nice gold5 br[n4 ,take (f ! cov]2 aft] x has slightly cool$1 remove ! rice or meal & ! butt]$ pap]2 take ! case f ! m\ld1 & bru% x all ov] ) egg inside & out2 set x 9 ! ov5 until ! glaz+ dries1 & any "p t may n be suffici5tly br[n becomes ! color ( ! cov]1 :i*1 be+ glaz$ at fir/1 is n return$ to ! ov54 ,prep>ation = ,fill+ ! ,case4--,fillet *ick5s1 gu9ea-h5s1 p>tridges1 or gr\se 7leave pigeons or quails :ole1 b bone !m74 ,put suffici5t pieces ( "o sort1 or all sorts mix$1 to fill ! pate *aude case into a saute pan1 ) two ounces ( butt]1 & saute till lightly color$4 ,take !m out1 & put !m 9 a /ewpan ) a qu>t ( r$uc$ consomme1 half a p9t ( mu%rooms slic$1 a doz5 truffles cut into dice 7half-in*71 a teaspoonful ( salt1 a little pepp]1 & a w9eglass ( %]ry1 & let !m simm] v g5tly1 n boil1 = half an h\r1 or until v t5d]4 ,let !m cool1 & :5 lukew>m arrange !m 9 ! pate case1 leav+ ! c5tre holl[1 :i* fill ) mu%rooms & truffles4 ,! liquor 9 :i* !y 7 /ew$ mu/ be !n p\r$ ov] !m4 ,! cov] ( a pate *aude case is (t5 n us$1 & aspic jelly cov]s ! top ( ! pie4 ,engli% ,mann] ( ,mak+ ,game ,pie 9 a ,cru/4--,use at lea/ two k9ds ( game1 :i* = ?is purpose mu/ n be long kept2 high game is acceptable to epicures :5 roa/$ or /ew$1 b nev] 9 a pie4 ,disc>d all p>ts black5$ by %ot4 ,cut into neat jo9ts1 f :i* bones mu/ be remov$4 ,take all ! fragm5ts f ! c>cass aft] ! brea/ & jo9ts are remov$1 & ! fle% ( a small bird or h>e1 or1 fail+ t1 "s calf's liv] fri$ 9 dice2 p\nd :i*ev] y may h = =ce-meat 9 a mort> ) f\r ounces ( bacon t has be5 boil$2 :5 ! :ole =ms a pa/e 7f :i* y h remov$ all /r+s1 s9ew1 or gri/le :ile p\nd+71 season ) pepp] & salt--a teaspoonful ( salt to a p\nd ( =ce-meat1 & a scant half saltspoonful ( pepp]4 ,put on ! bones1 )\t vegetables1 9 cold wat] to simm] until x is a ri* bro?1 :i* /ra91 & boil rapidly till a little set on ice 9 a sauc] w jelly4 ,make :at is call$ rais$ pa/e 9 ! foll[+ way3 ,to two p\nds ( fl\r use ?ree qu>t]s ( a p\nd ( butt] & half a p9t ( scald+ milk2 p\r ?is into a hole 9 ! c5tre ( ! fl\r1 & knead into a firm pa/e1 add+ a little m milk if necess>y 7b x seldom is74 ,?is pa/e is n to be roll$1 b beat5 out ) ! h& :ile w>m to half an in* ?ickness4 ,l9e a well-butt]$ meat-pie m\ld1 ) a h+e op5+ at ! side2 leave half an in* ( pa/e above ! m\ld2 trim (f neatly ) scissors4 ,!n lay 9 ! game & =ce-meat 9 alt]nate lay]s1 season+ ! jo9ts ) pepp] & salt z y lay !m4 ,a few slices ( tongue & truffles to =m "o lay] are desirable4 ,:5 ! m\ld is full1 lay on ! cov]1 moi/5 ! "u edge1 & p9* r\nd 9 t9y scallops4 ,make a hole 9 ! c5tre1 r\nd :i* put an ornam5t2 /ick 9 a bone to prev5t ! hole clos+1 & bake two to f\r h\rs 9 a mod]ate ov51 accord+ to size1 rememb]+ always t ! cru/ w n be injur$ by long bak+1 & t ! game 9 ?is pie is uncook$4 ,:5 x is remov$ f ! ov51 let x /& half an h\r1 tak+ ! m\ld (f1 t x may cool2 !n bru% ! sides & top ) an egg beat5 ) milk1 & return ! pie to ! ov5 t ! sides may br[n2 cov] ! top1 if x is already highly color$1 ) a %eet ( pap]4 ,remove ! bone f ! c5tre1 ins]t a small funnel1 & aft] remov+ all fat f x1 p\r 9 ! gravy f ! bones4 ,! gravy mu/ be p\r$ v sl[ly or x w bubble up1 & c>e mu/ be tak5 to h all ! pie w hold1 yet n a drop too mu*1 or x w ooze some:]e4 ,^! pies1 :5 q cold1 may be s5t any di/ance1 & are mu* us$ 9 ,engl& & ,scotl& = hunt+-p>ties1 besides be+ a /&>d breakfa/ & lun*eon di%4 ,! cru/ is m]ely a frame to hold ! game4 ,,xxi4 ,,g>ni%es4 ,9 all *oice cook]y ! appe>ance ( di%es has to be c>efully /udi$4 ,h[ev] good ! ta/e may be1 ! effect w be spoil$ if its appe>ance on ! table does n come up to ! expectation rais$ by ! "n on ! m5u4 ,= ?is reason ! subject ( g>ni%es requires to be consid]$ ap>t f ! di%es !y adorn4 ,9 ! old "t g>ni%es 7 few & simple1 & :5 n simple1 v ugly1 z ! camellias cut f turnips & /a9$ ) beet juice4 ,n[adays g>ni%es are _m1 & _m s t]m$ =m "p ( ! di%1 z :at are t]m$1 float+ g>ni%es = s\p1 qu5elles1 etc4 ,g>ni%es t are m]ely ornam5tal ne$ n be s exp5sively made z ^? int5d$ = eat+4 ,=emo/ among fa%ionable float+ g>ni%es = s\p are ! color$ cu/>ds kn[n z pate royale2 !y are p]fectly easy to make1 yet v effective s]v$ 9 cle> b\illon4 ,color$ ,cu/>d4--,prep>e ! cu/>d ) five yolks ( eggs1 a gill ( cream or /rong b\illon1 & a p9* ( salt2 butt] small sauc]s or cups2 divide ! cu/>d 9 ?ree--color "o ) sp9a* juice or pulp ( gre5 asp>agus1 ano!r ) r$ tomato pulp or ! pulp ( r$ c>rot boil$1 & a ?ird ) pulp ( beets4 ,a few drops ( co*9eal may be add$ to int5sify ! color ( ! la/1 :i* is apt to be a beautiful p9k in/ead ( r$4 ,! cu/>d = :i* pulps are us$ mu/ be /ra9$ aft] !y are add$1 express+ z mu* ( ! juice z possible4 ,! cu/>d %\ld be flavor$ delicately ) ! vegetable us$ = color4 ,sp9a* ,juice is v frequ5tly direct$ to be us$ z color+1 b sc>cely any:]e is any indication giv5 t ! juice )\t prep>ation is ( v little use4 ,x %\ld be prep>$ z foll[s3 ,take a l>ge h&ful ( fre% gre5 sp9a*1 wa% x1 & remove decay$ leaves only2 dra9 well1 !n p\nd 9 a mort> or *opp+-b[l until q ma%$4 ,let x /& a qu>t] ( an h\r1 !n squeeze ! mass 9 a clo?1 & put ! gre5 wat] into a cup1 :i* set ov] ! fire 9 a small saucepan ( wat]2 wat* ! scum rise2 :5 x /&s q ?ick at ! top & turns a vivid gre51 remove at once 7if x rema9s on ! fire aft] ?is ! gre5 d>k5s72 p\r ! cont5ts ( ! cup ?r\gh *eese-clo? or ?9 musl9 laid 9 a /ra9]4 ,! scum t rema9s is y\r color+ matt]4 ,x mu/ be c>efully scrap$ (f ) a spoon1 & mix ) ! cu/>d only z mu* z is requir$ to give a delicate gre5 t9t4 ,if any is left x may be mix$ ) an equal quantity ( salt & put away2 x loses color1 h[ev]1 aft] a few days4 ,! color$ cu/>ds mu/ be set 9 wat]1 a small piece ( butt]$ pap] ov] ea*1 & ! wat] all[$ to boil g5tly r\nd !m till !y are firm4 ,let !m get q cold2 !n cut !m into cubes or diamonds4 ,pr(it]olles4--,p]haps ! next 9 popul>ity ( ^! float+ g>ni%es are pr(it]olles1 or prophet's rolls1 z cooks call !m4 ,!y are made exactly l ^? int5d$ = dess]t1 omitt+ sweet5+ ( c\rse1 & a v small quantity is requir$1 z !y mu/ be dropp$ no l>g] ?an a pea1 & bak$ a pale fawn-color4 ,put a gill ( wat] & a p9* ( salt & two ounces ( butt] 9 a small saucepan2 z soon z !y beg9 to boil draw ! saucepan back & /ir 9 f\r ounces ( fl\r2 beat well ov] ! fire ) a wood5 spoon until x becomes a s(t pa/e1 !n add ! yolks ( two eggs & :ite ( "o1 beat+ ea* yolk 9 sep>ately4 ,x w be se5 t ! pa/e is simil> to t made = cream cakes4 ,a simil> g>ni% is made 9 ! foll[+ way3 ,beat an egg ) a p9* ( salt1 & !n /ir 9 z mu* dry sift$ fl\r z ! egg w moi/52 "w x well ) ! h&s till x is ela/ic1 al?\gh /iff4 ,roll x on a pa/ry bo>d until x is z ?9 z pap]1 !n roll x on a clean l95 clo? /ill ?9n]1 & leave x a qu>t] ( an h\r to dry4 ,!n fold ! pa/e1 press x v tightly toge!r1 & ) a t9 cyl9d]1 n l>g] 9 diamet] ?an a c5t1 cut out1 ) consid]able pressure1 z _m small disks z y require to all[ five or six to ea* plate ( s\p4 ,h ready 9 a small saucepan "s smok+ hot l>d4 ,drop ! disks 92 !y w puff & swell till !y are l m>bles4 ,/ir !m1 & take !m out ( ! fat2 !y require only a few seconds to br[n1 & mu/ be tak5 out v pale4 ,add to ! s\p ! la/ ?+ be=e s]v+4 ,:ile aspic jelly is c]ta9ly ! h&some/ ( g>ni%es = cold di%es1 x is g5]ally "p ( ! food itself1 & %\ld n be s lavi%ly us$ t :5 help$ !re is m jelly ?an meat s]v$4 ,:]e ! jelly is int5d$ only = a g>ni% n to be eat51 simple gelat9e is suffici5t4 ,= in/ance1 a l>ge platt] conta9+ a galant9e or a *audfroid may h a h&some wrea? glu$ on ! bord]1 ( r$ & gre5 leaves1 or holly leaves & r$ b]ries1 or any device t ne$ n be di/urb$ by ! c>v]4 ,= su* decorations z ^! gelat9e is melt$ 9 proportion ( ?ree ounces to a scant qu>t ( wat]1 cle>$ ) :ite ( egg1 & !n color$ pale yell[ ) c>amel or saffron1 vivid r$ ) co*9eal1 & bright gre5 ) sp9a*2 x saves "t & tr\ble to let ?is congeal on di%es 9 ?9 %eets4 ,small cutt]s ( ivy1 oak1 & o!r leaves c readily be pur*as$ at ! l>ge h\se-furni%+ /ores4 ,"o ^w "h ab\t uneatable decorations1 nev] admit !m at a *ildr5's p>ty2 !y are ! v "p ( ! fea/ ! little p w mo/ crave2 r$ leaves = !m mu/ be ( r$ currant-jelly1 yell[ ( :ite1 etc4 ,=c$ butt] is ano!r =m ( g>ni% :i* adds mu* to ! appe>ance ( glaz$ ham or tongue4 ,x is butt] beat5 to a :ite cream1 !n put 9 a =c]1 & a patt]n trac$ on ! ham1 :i* mu/ be foll[$ j z 9 ic+ a cake4 ,a ,few ,ways ( ,cook+ ,vegetables4--,x is n int5d$ to g into ! g5]al cook+ ( vegetables1 al?\gh x may be said t ev5 ! *oice/ cook+ c (f] no great] luxury1 or1 alas6 a great] r>ity1 ?an a di% ( e>ly peas or asp>agus p]fectly cook$4 ,b ?is is n ! place to rem$y ! :olesale spoil+ ( summ] vegetables t goes on 9 almo/ e kit*54 ,i w only give :at may be a few new ways ( prep>+ famili> vegetables4 ,/uff$ ,arti*okes4--,wa% ! arti*okes2 boil till ne>ly t5d]2 dra9 !m2 remove ! middle leaves & *okes 7?is is ! fibr\s "p r\nd ! base72 lay 9 ea* a little ri* =ce-meat1 & put !m 9 ! ov5 to cook until ! meat is done4 ,s]ve ) ri* br[n gravy4 ,fri$ ,arti*okes4--,cut 9 slices l5g?wise2 remove ! *okes1 cut (f ! tops ( ! leaves1 wa% !m 9 v9eg> & wat]1 dra9 !m1 & dip !m 9 fry+ batt]4 ,fry 9 v hot oil or l>d4 ,s]ve ) fri$ p>sley spr9kl$ ) salt4 ,beet-root ,fritt]s4--,cut boil$ beets 9 slices2 slice raw onions2 scald !m2 dry !m well2 !n lay "o slice ( onion1 spr9kl$ ) *opp$ *]vil1 pepp]1 & salt1 betwe5 two slices ( beet4 ,dip !m c>efully 9 fry+ batt]1 & plunge into boil+ fat2 :5 pale br[n take !m up4 ,caulifl[] ,fritt]s4--,p>boil ! caulifl[]--t is to say1 boil until x beg9s to be t5d]--ab\t fifte5 m9utes2 !n plunge x into ice-cold wat]2 ?is keeps x :ite4 ,break x up into bran*es4 ,dip ea* "o into ?ick be*amel sauce slightly w>m$2 let !m get cold2 !n take ea* piece sep>ately & dip x into c>efully made fry+ batt]1 & drop !m into boil+ l>d2 fry a pale br[n1 & s]ve g>ni%$ ) fri$ p>sley4 ,,xxii4 ,,v>i\s ,,ways ,,( ,,s]v+ ,,vegetables4 ,/uff$ ,cucumb]s4--,cut l>ge-siz$ "y cucumb]s into slices ab\t two in*es ?ick1 reject+ ! ends4 ,peel1 & remove ! se$s2 scald ! slices = t5 m9utes1 plunge !m into cold wat]1 & dra9 !m4 ,l9e a fire-pro( *9a di% ) v ?9 slices ( unsmok$ bacon :i* has be5 scald$2 make "s veal =ce-meat su* z direct$ = galant9es2 fill ! holes 9 ! c5tre ( ! r+s ( cucumb] till x is level ) ! surface on bo? sides2 wrap ea* up 9 a slice ( bacon broad en\gh to cov] x4 ,tie r\nd ) a /r+1 p\r a p9t ( /rong /ock into ! di%1 & bake tw5ty m9utes 9 a sl[ ov54 ,:5 done1 take up ! cucumb]1 dra91 & remove ! bacon c>efully s z n to di/urb ! /uff+4 ,lay 9 a di%1 & s]ve ) ,rob]t sauce4 ,9 ! foll[+ recipes ! mu%rooms to be us$ are ! l>ge flap ones4 ,:5 cann$ ones w s]ve1 ! fact w be /at$4 ,mu%rooms ,/uff$ a la ,lucullus4--,wa%1 dry1 & trim l>ge mu%rooms2 *op up ! /alks & brok5 ones f9e ) a teaspoonful ( m9c$ p>sley1 pepp]1 salt1 & a tomato2 make ^! hot 9 a tablespoonful ( butt]4 ,fill ! mu%rooms ) ! mixture1 place !m on a butt]$ bak+-di%1 & bake six m9utes1 ba/+ !m once or twice ) cl>ifi$ butt]4 ,mu%rooms & ,tomatoes4--,toa/ "s slices ( bread1 cut !m into r\nds two in*es 9 diamet]1 & butt] !m4 ,peel "s firm tomatoes1 cut !m into ?ick slices1 & lay !m on ! toa/4 ,on ! top ( ea* place a peel$ mu%room4 ,put !m on a di% t c g to table1 p\r a little cl>ifi$ butt] ov] !m1 put !m 9 a hot ov5 = ?ree m9utes1 & ba/e well4 ,s]ve hot & quickly4 ,mu%room ,jelly4--,take two p\nds ( mu%rooms1 put !m 9 a /ewpan ov] ! fire ) a gill ( /rong consomme4 ,squeeze 9 a few drops ( lemon juice1 add a little pepp] & salt1 unless ! consomme 0 salt en\gh4 ,melt 9 a gill ( wat] half an ounce ( gelat9e1 & /ra9 x4 ,:5 ! mu%rooms are q s(t1 pass !m ?r\gh a sieve1 mix$ ) ! gelat9e1 & p\r ! mixture into a m\ld :i* has be5 r9s$ ) wat]4 ,:5 set1 turn out & g>ni% ) f9ely *opp$ aspic1 & a few *]ry tomatoes if 9 season4 ,mu%room ,baskets4--,make "s puff-pa/e2 roll x out v ?94 ,l9e "s small suitably %ap$ m\lds 7d>ioles w d v nicely72 fill ! c5tre ) uncook$ rice or fl\r to keep ! %ape :ile bak+2 cut "s /rips ( pa/e1 twi/ !m1 & b5d !m into ! %ape ( h&les2 bake !m v pale4 ,:5 ! pa/ry cases are done1 empty out ! rice1 remove !m f ! m\lds1 & fill ) ! foll[+ mixture3 *op z _m cann$ mu%rooms z y require ) a small %allot1 squeeze to !m ! juice & pulp ( a l>ge tomato1 & put !m 9 a /ewpan ) a tablespoonful ( butt] & a tablespoonful ( v ?ick :ite sauce4 ,/ir till ab\t ! consi/5cy to eat ) a =k4 ,squeeze a few drops ( lemon juice ov] ! top4 ,put ! h&les 9 s t !y /& ov] ! tops4 ,decorate ) fri$ p>sley4 ,! l>ge ,spani% or ,portuguese onion t has ( late ye>s appe>$ 9 ! m>kets is n (t5 prop]ly cook$4 ,x is ! mo/ delicate & delici\s ( all onions1 lack+ ! usual int5se heat & rank odor4 ,= ?is reason p]sons :o wi% to eat onions1 ei!r = heal? or incl9ation1 w f9d ?is l>ge onion cut up ) ord9>y salad dress+ a great improvem5t ev5 on ,b]mudas4 ,?is onion is full ( a milky juice1 :i* is lo/ 9 cook+ if x is cut4 ,!re=e1 :]e a simple di% is requir$1 ! be/ way is to boil x1 )\t peel+ or trimm+1 = ?ree h\rs if x weighs ?ree p\nds 7x mu/ be t5d] "r ?r\gh72 !n take x up1 /rip x1 & remove ! root1 /alk1 etc4 ,p\r ov] x a ri* :ite sauce1 & s]ve1 tak+ c>e t ! gravy t runs f ! onion is s]v$ ) x4 ,a /ill bett] way :5 an ov5 is n want$ is to bake !m4 ,put !m 9 a dripp+-pan 9 ! ov5 )\t remov+ peel or /alk4 ,bake at lea/ f\r h\rs 9 a mod]ate ov54 ,x w burn & black5 outside1 :i* is ( no consequ5ce4 ,keep x turn$ s t ! d>k5+ may n g deep] "o side ?an ! o!r4 ,:5 q t5d] 7b d n try x until x beg9s to %r9k1 or y w let out ! juices71 s t a knitt+-ne$le w run ?r\gh x1 take x out ( ! ov51 /rip (f ?ree or f\r sk9s1 remove root & /alk1 & place ! onion1 )\t break+ x1 on a di%2 put a piece ( butt] z l>ge z an egg1 ) a saltspoonful ( salt & a qu>t] "o ( pepp] work$ 9 x1 on ! onion2 cov] x1 & put 9 ! ov5 till ! butt] melts1 & s]ve v hot4 ,/uff$ ,spani% ,onion4--,p>boil a ,spani% onion2 !n drop x into ice-wat]2 take out ! c5tre & fill x ) =ce-meat2 cov] ) a ?9 slice ( sweet fat pork2 spr9kle ) a teaspoonful ( salt & ! same ( sug>2 add f\r tablespoonfuls ( /ock1 cov] closely1 & cook ov] a good fire4 ,:5 ! onion is t5d]1 take x up1 remove ! pork1 /ra9 & skim ! gravy1 p\r x ov]1 & s]ve4 ,! be/ =ce-meat = ! /uff+ is made ( cold *ick51 a %r$ ( boil$ ham1 a little *opp$ p>sley1 half a doz5 mu%rooms1 all *opp$ well & mix$ ) a tablespoonful ( butt] & pepp] & salt4 ,potatoes a la ,prov5cale4--,ma% & pass ?r\gh a wire sieve two p\nds ( potatoes2 season ) pepp] & salt4 ,grate two ounces ( ,gruy]e 7,swiss7 *eese1 p\nd x ) en\gh butt] to make a pa/e1 add a gill ( milk & a teaspoonful ( *opp$ p>sley2 put ?is 9 a saute pan1 add ! potato1 mix all well1 & /ir until ! mass is pale br[n2 s]ve z a pyramid4 ,milanese ,potatoes4--,bake l>ge potatoes till j t5d]2 cut (f ! tops1 :i* keep4 ,scoop out ! potatoes1 b d n break ! sk94 ,ma% ! inside ) butt]1 pepp]1 salt1 & grat$ ,p>mesan2 ab\t a teaspoonful ( butt] & *eese to ea* w be ! "r proportion4 ,beat ! potato mixture ) a =k = a m9ute to make x light1 refill ! sk9s1 put on ! cov]s1 & heat !m 9 ! ov54 ,scallop$ ,potatoes4--,ma% two p\nds ( potatoes ) milk1 & pass ?r\gh a sieve2 add ?ree ounces ( butt] melt$1 two ounces ( grat$ ,p>mesan *eese1 & a little pepp] & salt4 ,fill %ells ) ?is mixture1 & br[n !m 9 ! ov54 ,glaze !m ov] ) butt] melt$ & grat$ ,p>mesan2 return "o m9ute to ! hotte/ "p ( ! ov54 ,s]ve v hot4 ,tomato ,jelly4--,two p\nds ( tomatoes1 half a gra9 ( r$ pepp]1 & two small %allots4 ,place !m 9 a /ewpan & boil till q s(t4 ,melt half an ounce ( gelat9e 9 z little :ite /ock z possible2 add ?is to ! tomatoes1 & /ra92 if n p]fectly cle>1 cl>ify ) :ite ( egg 9 ! usual way4 ,m\ld1 & s]ve ) *opp$ aspic r\nd x4 ,a little grat$ ,p>mesan may be sometimes spr9kl$ ov] x = a *ange4 ,tomato ,s\ffle4--,prep>e "s tomato pulp1 tak+ c>e to boil x d[n if too liquid2 /ir 9 ! yolks ( ?ree eggs1 !n ! :ites well beat52 salt to ta/e4 ,fill ei!r a l>ge s\ffle case or sev]al small ones4 ,bake 9 a hot ov5 till x rises v high & is set 9 ! c5tre2 s]ve in/antly4 ,sp9a* ,fritt]s4--,boil ! sp9a* till x is q t5d]2 dra91 press1 & m9ce x f9e2 add half ! quantity ( grat$ /ale bread1 "o grate ( nutmeg1 & a small teaspoonful ( sug>2 add a gill ( cream & z _m eggs z w make a batt]1 beat+ ! :ites sep>ately2 pepp] & salt to ta/e4 ,drop a little f a spoon into boil+ l>d2 if x sep>ates1 add a little m crumb ( bread2 :5 !y rise to ! surface ( ! fat !y are done4 ,dra9 !m1 & s]ve v quickly1 or !y w fall4 ,,xxiii4 ,,jellies4 ,9 ?is c\ntry cul9>y skill seems to run to sweet r ?an to savory cook+2 v few h\sekeep]s b make excell5t pres]ves & cakes1 yet ! li/ ( sweet di%es manufactur$ at home is v limit$2 z soon z any?+ n 9 ?is category is requir$ ! cat]] is appli$ to1 & he has 8 li/ ( wat]-ices1 cream-ices1 & m]+ues1 ) v little v>iation2 sometimes1 inde$1 a new "n appe>s on ! li/1 b x turns out to be "s old fri5d ) a new g>ni%1 or put 9 a diff]5t m\ld & giv5 an allur+ "n4 ,!re are _m delici\s sweet di%es n difficult to make :5 once ! processes ( mak+ jelly & ( freez+ are und]/ood 7& v _m :o d n pret5d to be good cooks are exp]t at ^! two ?+s71 & o!rs :i* d n require ev5 t ability4 ,to put a sweet di% on ! table1 h[ev]1 9 p]fection1 especially if x be an ic$ "o1 requires ! utmo/ c>e & skill2 ! slighte/ c>elessness 9 pack+ a froz5 pudd+1 any delay betwe5 remov+ x f ! ice & gett+ x on ! di%1 w de/roy t dull1 m>ble-l appe>ance x ought to we> :5 fir/ x makes its entry1 al?\gh x w gleam ) melt+ sweetness long be=e x rea*es ! p>tak]s4 ,happily !re are _m delightful sweets :i* are beautiful 9 appe>ance & less dep5d+ on atmosph]e ?an any ( ! family ( ices4 ,! simple/ ( ^! are fruit jellies4 ,i spoke j n[ ( ! art ( mak+ jelly1 & _m read]s may ?9k 9 us+ su* a t]m = s simple a ?+ ,i am exagg]at+1 & p]haps art is h>dly ! ^w1 yet !re is a da9t9ess & nicety 9 mak+ jelly :i* almo/ des]ves ! t]m4 ,h[ev]1 be=e talk+ ( h[ sweet di%es are to be made x is necess>y to provide ! means by :i* !y are to be r$eem$ f ! commonplace ( m]e ri*ness & sweetness4 ,! flavor+s & liqueurs keep indef9itely if well cork$4 ,orange-fl[] wat]1 x is true1 w lose /r5g?1 b :5 a bottle is fir/ op5$1 if x is p\r$ (f into small vials1 & ea* "o cork$ & seal$1 x w keep its orig9al /r5g?4 ,! foll[+ li/ ( articles kept 9 /ore w enable a cook to give h] cakes1 creams1 etc41 j t =eign flavor t home products s (t5 lack3 almonds1 almond pa/e1 c&i$ *]ries1 c&i$ angelica1 c&i$ orange1 lemon1 & citron peels1 pi/a*io-nuts1 orange-fl[] wat]1 rose-wat]1 prep>$ co*9eal1 m>as*9o1 ratafia1 lemons1 extract ( vanilla1 & %]ry4 ,sev]al ( ^! ?+s are us$ pr9cipally = decoration2 = in/ance1 ! c&i$ *]ries & angelica & ! pi/a*io-nuts4 ,consequ5tly1 unless ! *]ries & angelica are requir$ = dess]t 7to :i* !y are a %[y & delici\s addition71 a qu>t] ( a p\nd at a "t is all t ne$ be b\ght4 ,v likely 9 small cities or c\ntry places ^! latt] articles may n be obta9able4 ,b !y are sold at ! l>ge city cat]]s'1 also at ! /ores :i* deal 9 ,fr5* cry/alliz$ fruits--n ,fr5* c&y /ores--& c always be s5t by mail4 ,! vanilla %\ld be ( ! f9e/ quality1 & _h bett] be b\ght by ! ounce or half-p9t f ! druggi/ ?an f ! groc]4 ,!re are good extracts put up1 no d\bt1 b v _m ( !m are l>gely made ( tonka-bean1 ! flavor famili> 9 *eap ice-cream1 9 place ( ! m exp5sive vanilla4 ,9 ! recipes t w be giv5 ! directions w be z m9ute z possible2 b to prescribe ! numb] ( drops requir$ to flavor a qu>t ( cream w\ld be utt]ly impossible1 ! /r5g? ( ! flavor+ us$ diff]+ s greatly1 ev5 9 lemons4 ,sometimes ! juice ( half a lemon w be "r = a c]ta9 ?+1 at ano!r ! juice ( a qu>t] ( "o w\ld be too mu*4 ,?is is :]e judgm5t mu/ be ex]cis$4 ,if y h a v juicy lemon1 al?\gh y\r recipe says ! juice ( half1 y w rememb] t ! av]age lemon w\ld n yield ne>ly s mu*1 & t ! au?or _h ! av]age lemon 9 m9d4 ,?is applies to all flavor+4 ,sometimes extract ( bitt] almond is s /rong t ev5 a drop w\ld be too mu* to imp>t ! fa9t almond flavor :i* alone is tol]able4 ,9 ?is case ! ?+ to d = fe> ( spoil+ ! di% is to p\r a half-doz5 drops 9 a teaspoonful ( wat]1 & use f t1 drop by drop1 until ! fa9t flavor desir$ is atta9$4 ,9 us+ any flavor+1 great c>e mu/ be tak5 n to put too mu*1 z any?+ 9 ! lea/ ov]-flavor$ is (f5sive4 ,m\ld ( ,apple ,jelly4--,peel & cut up a p\nd ( f9e-flavor$ apples 7to weigh a p\nd aft] prep>ation72 put !m 9 a /ewpan ) ?ree ounces ( granulat$ sug>1 half a p9t ( wat]1 & ! juice & grat$ r9d ( a lemon4 ,:5 cook$ to a pulp1 pass ?r\gh a /ra9]1 & /ir 9 "o ounce ( gelat9e t has be5 dissolv$ 9 a gill ( wat]4 ,color half ! apple ) ab\t half a teaspoonful ( co*9eal1 & fill a bord] m\ld ) alt]nate lay]s ( ! color$ & uncolor$ apple4 ,:5 cold1 turn out & s]ve ) half a p9t ( cream :ipp$ solid & pil$ 9 ! c5tre4 ,!re is a great diff]5ce 9 ! solidity ( :ipp$ cream4 ,sometimes x w be a m]e fro? t %[s a disposition to liquefy1 & _c be pil$ up4 ,:5 ?is is ! case !re is always a great wa/e ( cream1 = at lea/ half w h be5 left z a milky residue4 ,! reason = ?is failure ( ! cream to :ip solid is g5]ally because x is too fre% or too w>m4 ,if 9 prop] condition1 cream w :ip z solid z :ite ( eggs1 & leave n a teaspoonful ( liquid at ! bottom ( ! b[l2 nor w !re be ! lea/ dang] ( cream s :ipp$ go+ back to liquid4 ,x w become s\r1 b n *ange its =m2 & x w take b a few m9utes to beat4 ,cream int5d$ = :ipp+ %\ld be tw5ty-f\r h\rs old 9 w>m wea!r1 & ?irty-six 9 w9t]4 ,x %\ld also be ?or\ghly *ill$1 & if ! day is v w>m x w\ld be bett] to set ! b[l conta9+ x on ice :ile :ipp+ x4 ,put 9 ! :ip1 or egg-beat]1 & d n lift ! fro? (f z x rises2 x is q unnecess>y if ! vessel y use = ! cream is l>ge en\gh4 ,z y see x beg9 to ?ick51 :i* w be aft] /eady beat+ = five or six m9utes1 keep on j z y w\ld = :ite ( eggs4 ,:5 ! beat] is )drawn y %\ld be able to cut ! cream or pile x any height4 ,if by reason ( excessive heat x is sl[ 9 rea*+ ! prop] consi/5cy1 leave ! beat] 9 ! b[l1 & set ! :ole on ! ice until v cold aga94 ,! consi/5cy ( jelly %\ld be only j /iff en\gh to keep =m4 ,x %\ld %ake & tremble :ile be+ s]v$ in/ead ( rema9+ solid4 ,x requires "s little practice to make sure ( ?is e "t1 al?\gh exact proportions be giv54 ,a tablespoonful diff]5ce 9 ! p9t or gill measure w\ld1 :]e ! gelat9e is only j en\gh1 cause ! jelly to squat--n an elegant t]m1 b "o t repres5ts ! =m ( a too s(t jelly4 ,a v exact recipe = pla9 cl>et jelly1 & :i* 9 proportions s]ves = any o!r unless special m5tion is made ( "s v>iation1 is z foll[s3 ,?ree qu>t]s ( a p9t ( wat]1 "o p9t ( cl>et1 a qu>t] ( a p9t ( lemon juice 7?is makes "o qu>t ( liquid71 ! r9d ( "o lemon1 half an in* ( c9namon 9 ! /ick & two cloves1 "o tablespoonful ( r$ currant jelly1 two ounces ( gelat9e1 ! :ites & %ells ( two eggs1 a few drops ( co*9eal1 & f\r ounces ( sug>2 put all 9 a /ewpan1 ! gelat9e hav+ be5 s(t5$ 9 a little ( ! wat]2 :isk ov] ! fire until ! :ole boils2 !n draw x (f1 let x /& = five to t5 m9utes2 /ra9 ?r\gh flannel or f9e l95 )\t pressure1 add a few drops ( co*9eal to bright5 ! color1 & m\ld = use4 ,use great c>e 9 select+ c9namon1 = v mu* t is sold is n ! true spice1 b a *eap] "o 7cassia7 t resembles x4 ,c9namon has a bright tan-color1 is roll$ _m times1 & is n mu* ?ick] ?an pap] :5 a piece is unroll$4 ,cassia is ?ick] 9 ! roll1 a dull br[n1 & if a piece is brok5 is l a piece ( wood4 ,x is simil> 9 flavor1 b mu* co>s]1 & has little /r5g?4 ,,xxiv4 ,,jellies4--,cont9u$4 ,if x is kept 9 m9d t two ounces ( gelat9e to ! qu>t ( liquid is ! "r proportion1 & t if ev5 a tablespoonful ( flavor+1 fruit juice1 or :at n1 is add$1 exactly ! same quantity ( o!r liquid mu/ be omitt$1 !re w n be mu* dang] ( =mless jelly4 ,_m =get ?is :5 n work+ f an exact recipe1 & rememb]+ only t a qu>t ( cream or wat] or w9e requires two ounces ( gelat9e to set x1 !y d n d$uct = ! glass ( w9e or juice ( lemon1 etc41 !y may add = flavor+4 ,al?\gh w9e jelly is r a simple =m ( sweet1 sugge/ive ( innoc5t c\ntry teas1 a v little m "t ?an ! av]age h\sekeep] be/[s ^u x w conv]t x into a v elegant di%4 ,9 ! season = fruits !re is no m beautiful ornam5t = jelly ?an ^!1 c>efully ga!r$1 ) two or ?ree leaves atta*$4 ,jelly ) ,fre% ,fruits4--,select *]ries ( two or ?ree colors if possible1 9 sprays ( two or ?ree1 & on ea* a leaf or two2 wa% !m c>efully by dipp+ !m 9 & out ( a b[l ( wat]4 ,lay !m betwe5 s(t clo?s to remove all moi/ure4 ,make a qu>t ( pun* jelly 9 ! foll[+ way3 ,put toge!r a p9t ( wat]1 a qu>t] ( a p9t ( ! f9e/ ,santa ,cruz or ,jamaica rum1 a qu>t] ( a p9t ( %]ry1 a gill & a half ( lemon juice1 ! r9ds ( two lemons1 & ! juice ( "o orange1 or1 if oranges are n to be obta9$ 9 *]ry season1 half a gill m ( wat]1 two ounces ( gelat9e1 half an in* ( c9namon1 ! :ites ( two eggs well beat5 & ! %ells cru%$4 ,let ?is come to a boil ov] ! fire1 be+ well :isk$ ! :ile2 z soon z x boils draw x to a cool spot on ! range1 let x /& five m9utes1 & /ra9 ?r\gh scald$ flannel ov] a b[l2 let x drip1 b d n use ! lea/ pressure4 ,?is jelly mu/ be brilliantly cle>4 ,if !re is any milky appe>ance x proves t ! jelly did n really boil1 & s ! eggs _h n completely coagulat$2 9 t ev5t boil once m = an in/ant1 & /ra9 aga9 ?r\gh fre% flannel4 ,oil a m\ld t has no design ( fruit or vegetable at ! bottom1 & set x 9 crack$ ice2 p\r 9 an in* or two ( ! jelly :5 ne>ly cold4 ,h ! *]ries ice cold1 & arrange ! sprays gracefully ) due reg>d to color1 rememb]+ t ! be/ effect mu/ be n upw>d t[>ds y1 b t[>ds ! bottom ( ! m\ld2 ?us ! und]side ( ! leaves mu/ be upw>d1 etc4 ,d n put 9 m fruit ?an w display itself well4 ,! bun*es are to be isolat$1 n all[$ to t\* ea* o!r1 & = ?is reason x may n be possible to lay m ?an "o clu/] at ! bottom1 if ! m\ld is small !re4 ,9 ?is case dispose a bun* ( black *]ries & leaves gracefully 9 ! c5tre1 p\r 9 m jelly1 half an in* or s1 !n ne>] ! sides arrange light]-color$ *]ries1 two or ?ree clu/]s1 no m4 ,! fruit is only int5d$ z an ornam5t4 ,a jelly t is q z pretty may be made by us+ clu/]s ( r$ & :ite1 or r$1 :ite1 & black currants4 ,! r$ & :ite ones %\ld h two or ?ree "y leaves atta*$1 & ea* clu/] be p]fect2 no black-currant leaves mu/ be us$1 z !y h a /rong flavor4 ,jelly ) ,c&i$ ,fruits4--,make a qu>t ( m>as*9o jelly1 :i* is done by omitt+ ! rum1 lemon1 & c9namon f ! la/ recipe1 & us+ 9 place ( rum a gill ( m>as*9o1 & wat] 9 place ( lemon juice4 ,! jelly mu/ be v pale4 ,*oose ! fruits ( z bright colors z possible--small gre5 oranges1 r$ *]ries1 bright yell[ mirabelles1 angelica p]fectly gre54 ,cut ! oranges 9 half--two or ?ree w suffice--leave mirabelles & *]ries :ole2 apricots cut 9 half-moons4 ,! angelica1 if cut across a qu>t]-in* ?ick1 w =m r+s1 b if some?+ m ornam5tal is desir$ x c be split l5g?wise1 s(t5$ 9 hot wat]1 wip$1 !n ti$ into small love-knots4 ,p\r into a m\ld set 9 ice 7! melon %ape is excell5t = ^! jellies7 an in* ( jelly1 let x set2 !n scatt] 9 a few pieces ( bright-color$ fruit1 always ! be/ side d[nw>d2 p\r 9 an in* m ( jelly1 & :5 set m fruit1 keep+ ! bright] pieces t[>ds ! side2 if y h knots ( angelica1 put !m ne> ! side4 ,always see t "o lay] ( fruit & jelly is ne>ly set be=e add+ m4 ,al?\gh fruits add$ to jellies 9 ! way j describ$ are *iefly = decorative effect1 !y d add v greatly to ! pleasure ( eat+ !m2 b jelli$ fruits1 z di/+ui%$ f fruits 9 jelly1 are a delici\s mode ( eat+ fruit1 & :]e x is 9 abundance af=d a pleasant v>iety4 ,jelli$ ,raspb]ries4--,melt two ounces ( gelat9e 9 a gill ( wat]1 squeeze half a p9t ( currant juice f fre% currants1 & cru% z _m r$ raspb]ries z w ) ! liquid fill a qu>t measure4 ,x is almo/ impossible to give def9ite directions = sug>1 z fruits diff] s mu*4 ,/ir 9 six ounces1 !n if n sweet en\gh add m2 m\ld ! jelly1 & s]ve ) cream4 ,?is is also v nice put 9 a bord] m\ld1 ! c5tre fill$ ) :ipp$ cream4 ,roman ,pun* ,jellies4--,^! require /iff pap] cases ( any ( ! ornam5tal k9ds us$ = ice-cream1 b !y mu/ n fl>e4 ,make "s m>as*9o or w9e jelly4 ,:5 x beg9s to set1 p\r ! jelly into ! cases1 :i* mu/ be on ice1 s t half ! fluid jelly may set be=e x has "t to soak ! case4 ,:5 q set1 v c>efully remove ! c5tre1 leav+ a %ell ( jelly half an in* ?ick4 ,! la/ ?+ be=e s]v+ fill ! c5tres ) well-froz5 ,roman-pun* ice4 ,a ,mac$o9e ( fruits1 if well manag$ & a good assortm5t ( fruits c be _h1 is a v ornam5tal way ( s]v+ fruit4 ,a m\ld %\ld h half an in* ( m>as*9o1 pun*1 w9e1 or lemon jelly p\r$ into x2 !n "s p]fect /rawb]ries1 or1 fail+ ^?1 r$ *]ries1 z _m z ! jelly w hold toge!r )\t cr[d+1 no m2 !n m jelly1 & a lay] ( fruit ( ano!r k9d 7:ite1 if possible71 z p9eapple cut into />s--a numb] ( small />s c be /amp$ out ( a few ?9 slices--m jelly1 & a r+ ( d>k fruit4 ,take c>e t all ! f9e/ fruits are us$ to =m ! out] r[s4 ,:5 ! m\ld is almo/ full1 ) a lay] or two ( ea* k9d ( fruit1 fill x up ) jelly & set on ice4 ,creams are a favorite sweet 9 ,europe1 & eat5 ice cold are delici\s4 ,too (t5 !y are conf\nd$ "h ) blanc-mange1 :i* may mean any?+ f corn-/>* & milk to gelat9e & cream1 b seldom is improv$ by ! confection]'s art into a really h&some & da9ty di%4 ,g+] ,cream4--,make a cu/>d ( a gill ( milk1 an ounce ( p[d]$ sug>1 & ! beat5 yolks ( ?ree eggs4 ,/ir 9 a d\ble boil] until ?ick4 ,let x cool4 ,!n add "o gill ( ! syrup f a j> ( pres]v$ g+]1 & cut up two ounces ( ! g+]2 add ?ree qu>t]s ( an ounce ( gelat9e melt$ 9 z little wat] z possible4 ,la/ ( all1 add half a p9t ( cream :ipp$ solid4 ,mix g5tly & till well bl5d$2 p\r into a m\ld1 & set on ice4 ,neapolitan ,cream4--,make a cu/>d ( half a p9t ( milk1 ! yolks ( f\r eggs1 & a tablespoonful & a half ( p[d]$ sug>4 ,let x cool4 ,cut up ?ree ounces ( pres]v$ g+] v small2 cook x 9 a gill ( g+] syrup = ?ree m9utes4 ,let x cool also4 ,decorate ! m\ld ) "o ounce ( dri$ *]ries & leaves1 etc41 ( jelly4 ,cut ! *]ries 9 half1 glue !m ) a little melt$ jelly to ! side & bottom ( ! m\ld2 cut "s jelly 9 ?9 slices1 or melt x & let x run into ?9 %eets1 :i* all[ to *ill1 & /amp f !m leaves1 or :atev] %apes y please4 ,glue ^! also to ! side ( ! m\ld 9 ! mo/ effective way y\r ta/e c devise4 ,/ir "o ounce ( gelat9e melt$ 9 v little wat]1 & half a p9t ( cream :ipp$ solid1 to ! cu/>d ) :i* y h already mix$ ! g+] & syrup4 ,p\r all into ! decorat$ m\ld1 put on ice1 & :5 x is to be turn$ out wrap a clo? dipp$ 9 hot wat] r\nd ! m\ld2 give x a sm>t slap on bo? sides1 & x w turn out )\t difficulty4 ,,xxv4 ,,cold ,,sweets4--,,creams4 ,c(fee ,cream4--,make half a p9t ( cu/>d ) two eggs & half a p9t ( milk2 dissolve an ounce ( gelat9e & ?ree ounces ( sug> 9 half a gill ( /rong c(fee2 add ! cu/>d1 & /ra92 :ip half a p9t ( cream q firm2 /ir lightly into ! cu/>d2 :5 x is cool1 p\r into a m\ld1 & set on ice4 ,! excell5ce ( ?is cream dep5ds on ! c(fee1 :i* mu/ be filt]$1 n boil$1 fre%ly made1 & v /rong--?ree tablespoonfuls ( c(fee to ! half-p9t4 ,curacoa ,cream4--,make a cu/>d ) ! yolks ( f\r eggs & half a p9t ( milk2 dissolve half an ounce ( gelat9e 9 z little liquid z possible2 mix x ) two ounces ( p[d]$ sug>2 add to ! cu/>d2 !n /ir 9 a g5]\s glass ( curacoa1 & let ! mixture cool1 aft] :i* add half a p9t ( cream :ipp$ solid4 ,/ir v lightly toge!r until well bl5d$2 !n m\ld & set on ice4 ,/rawb]ry ,cream4--,hull a p9t ( q ripe /rawb]ries2 put !m on a f9e sieve1 & spr9kle an ounce ( sug> ov] !m2 put half an ounce ( gelat9e into a /ewpan ) two tablespoonfuls ( cold wat]1 two ounces & a half ( p[d]$ sug>1 & ! juice ( a lemon1 & let x dissolve by g5tle heat4 ,pass ! /rawb]ries ?r\gh ! sieve2 /ra9 ! gelat9e1 etc41 to ! /rawb]ry juice1 & put to get cold2 !n add half a p9t ( cream :ipp$ solid4 ,/ir v lightly to ! /rawb]ry juice1 etc41 :5 ! latt] is beg9n+ to set4 ,vanilla ,cream4--,make a cu/>d ) ?ree yolks & "o :ite ( egg1 & half a p9t ( milk & ?ree ounces ( sug>2 melt an ounce ( gelat9e 9 two tablespoonfuls ( wat]1 /ra9 x to ! cu/>d1 & mix well2 :ip half a p9t ( cream to a /iff fro?1 & /ir x g5tly to ! cu/>d & gelat9e2 flavor ) vanilla4 ,aft] ! vanilla is add$1 make a c\ple ( spoonfuls ( ! cu/>d p9k ) co*9eal or /rawb]ry juice2 let ?is cool 9 a ?9 %eet2 /amp f x small clov] leaves or loz5ges1 n ov] an in* long & ?ree qu>t]s broad2 decorate ! bottom ( a m\ld ) !m1 us+ a little gelat9e & wat] to fa/5 !m2 set ! m\ld 9 *opp$ ice1 & ab\t half-way up put f\r or five ( ! p9k pieces2 take great c>e !re is no inequality z to height or di/ance 7slov5ly decoration is worse ?an none74 ,:5 ! loz5ges are q secure 9 _! places1 p\r 9 ! cream4 ,x is ne$less to repeat ?is =m ( decoration ( creams1 !y c be v>i$ s inf9itely by individual ta/e1 b z a rule !y %\ld be decorat$ only ) small =ms cut out ( bright-color$ jelly1 or ( cream color$ p9k1 orange1 pi/a*e gre51 or br[n4 ,c&i$ fruits are n effective1 al?\gh sometimes us$1 unless ! cream itself has fruit 9 x4 ,pi/a*e ,cream4--,half an ounce ( gelat9e1 two ounces ( p[d]$ sug>2 melt ! gelat9e 9 a gill ( wat]1 !n add ! sug>1 a glass ( %]ry1 & a glass ( kirs*4 ,:ip half a p9t ( ?ick cream solid1 & :5 ! gelat9e is cold & beg9n+ to ?ick5 /ir ! cream to x v lightly1 & at ! same "t two ounces ( pi/a*io-nuts1 blan*$ & *opp$ f9e1 ) en\gh vegetable gre5 color+ to make ! cream a %ade or two light] 9 color ?an ! nuts4 ,?is cream mu/ be /irr$ lightly on ice aft] ! nuts are add$1 till ?ick en\gh = !m n to s9k4 ,almond ,cream4--,half an ounce ( gelat9e melt$ 9 a gill ( wat] ) two ounces ( sug> & a glass ( %]ry2 grate f\r ounces ( almond pa/e into x1 & /ir 9 a d\ble boil] or b[l set 9 boil+ wat] until dissolv$1 or at lea/ until !re are no lumps4 ,let ?is get cool4 ,:ip a p9t & a gill ( cream solid1 & /ir to ! mixture4 ,decorate a m\ld ) any r$ jelly1 p\r ! mixture 91 & set on ice4 ,9 consequ5ce ( ! v>iation 9 ! /r5g? ( gelat9e1 9 mak+ any ( ^! creams try a little on ice 9 a sauc] be=e p\r+ into a m\ld1 !n add m cream or gelat9e z requir$4 ,cold ,pudd+s & ,froz5 ,pudd+s4--,"s ( ^! pudd+s might j z appropriately be call$ creams2 h[ev]1 fa%ion orda9s t !y %all be pudd+s4 ,"o ( ! newe/ is ! ,jubilee ,pudd+4--,make a p9t ( cl>et jelly2 p\r x into a small bord] m\ld2 :ip half a p9t ( cream 9 :i* is a qu>t] ( an ounce ( dissolv$ gelat9e4 ,:5 x is :ipp$ solid1 /ir 9 "o ounce ( pres]v$ or c&i$ *]ries1 "o ounce ( c&i$ angelica1 "o ounce ( pres]v$ g+]1 & "o ounce ( pres]v$ apricot--! g+] & angelica cut small4 ,set on ice2 !n turn out4 ,pile ! :ipp$ cream & fruit 9 ! c5tre1 & decorate accord+ to fancy4 ,cold ,s\ffle ,pudd+ a la ,pr9cesse4--,melt half an ounce ( gelat9e 9 a gill ( cream2 set 9 boil+ wat] till dissolv$2 beat ! yolks ( ?ree eggs well1 & add to ! milk2 :5 well mix$1 put ! cu/>d into a d\ble boil] till x ?ick5s--x mu/ n boil4 ,p\r x into a b[l1 & add a gill ( apricot pres]ve1 made into a puree by rubb+ ?r\gh a sieve ) half a gill ( orange juice1 two ounces ( sug>1 a little lemon juice1 & co*9eal to color x a v delicate p9k4 ,beat ! :ites ( f\r eggs till !y w n slip2 /ir !m 9 v lightly ) an upw>d motion ( ! spoon1 ! object be+ to keep ! :ite ( egg f fall+1 yet ! :ole mu/ be ?or\ghly mix$4 ,/ir till ne>ly cold be=e putt+ ! s\ffle 9 a m\ld to set4 ,imp]ial ,rice ,pudd+4--,p\r a qu>t] ( a p9t ( cle> :ite jelly into a qu>t m\ld1 turn+ ! m\ld ab\t s t ! jelly cov]s e "p2 ?is jelly s]ves to keep ! ornam5ts 9 place4 ,cov] ! inside ( ! m\ld ) an ounce ( c&i$ *]ries split & half an ounce ( angelica cut into ?9 r+s4 ,/ew a qu>t] ( a p\nd ( rice 9 a p9t ( milk till t5d]2 :5 cool1 add half a p9t ( :ipp$ cream1 a qu>t] ( an ounce ( gelat9e melt$ 9 a little wat]1 a qu>t] ( a p\nd ( p[d]$ sug>1 & a teaspoonful ( vanilla4 ,:5 x is all well mix$1 turn ! prep>ation into ! m\ld1 & set on ice4 ,:5 firm1 turn out ( ! m\ld1 & s]ve ) a puree ( apricots4 ,diplomatic ,pudd+4--,make a qu>t ( cu/>d 9 ! foll[+ way3 ,put ! yolks ( f\r eggs & ! :ite ( "o into a b[l1 & mix well ) a wood5 spoon2 /ir 9 half a p9t ( milk1 & /ra9 all into a d\ble boil] or a pit*]2 add two ounces ( sug>1 & /& ! pit*] 7unless y h ! d\ble boil]7 9 a saucepan ( boil+ wat]1 & /ir ! cu/>d ov] ! fire until x ?ick5s1 b x mu/ n boil2 remove f ! fire2 /ir 9 a tablespoonful ( br&y & a little vanilla4 ,l9e a pla9 m\ld ) half a p9t ( w9e jelly2 ?is is done by p\r+ a little 9 at a "t :5 x is half fluid1 roll+ ! m\ld ab\t on ice1 & z soon z "o coat adh]es1 p\r 9 m1 until ! m\ld is ev5ly coat$2 decorate x ) half an ounce ( c&i$ *]ries & half an ounce ( angelica--! *]ries split & ! angelica cut4 ,melt an ounce ( gelat9e & two ounces ( sug> 9 a gill ( wat]2 /ir x into ! cu/>d ) a gill ( ?ick cream2 /ir till cool2 !n add an ounce m *]ries1 half an ounce ( angelica1 & half an ounce ( citron1 all *opp$ small4 ,p\r ?is g5tly into ! m\ld y h decorat$1 set on ice1 turn out & s]ve4 ,cold ,cab9et ,pudd+4--,ornam5t ! bottom ( a p9t m\ld ) c&i$ *]ries & angelica2 split half a doz5 lady-f+]s2 l9e ! sides ( ! m\ld v ev5ly ) !m1 arrang+ !m alt]nately back & front aga9/ ! m\ld2 put 9 two ounces ( ratafias 7^! are t9y mac>oons ab\t ! size ( a five-c5t piece1 ( high flavor1 & to be obta9$ at ! pa/ry-cooks' :o make =eign specialties2 "s groc]s also import !m72 put f\r yolks ( eggs into a b[l2 /ir !m2 !n add half a p9t ( milk2 p\r ?is cu/>d into a d\ble boil]1 & /ir until x ?ick5s1 tak+ c>e t x does n curdle4 ,melt half an ounce ( gelat9e 9 a v little wat]2 /ra9 x to ! cu/>d4 ,:5 ! latt] cools1 add half a gill ( ?ick1 fre% cream1 two ounces ( sug>1 & a teaspoonful ( vanilla2 mix all well1 & p\r c>efully into ! m\ld )\t di/urb+ ! l9+ ( cake4 ,put ! m\ld on ice1 &1 :5 set1 turn out & s]ve4 ,,xxvi4 ,,creams ,,& ,,froz5 ,,pudd+s4 ,nut creams1 ) ! exception ( almond1 are n v well kn[n1 b are s delici\s t !y ought to be4 ,"o reason p]haps is t x is n g5]ally kn[n t k]nels ( nuts1 su* z hazel-nuts1 walnuts1 hickory-nuts1 etc41 c be b\ght by ! p\nd at confection]s' supply /ores4 ,?is1 ( c\rse1 saves ! t$i\s "w ( crack+ & %ell+4 ,to use ) creams or = froz5 pudd+s ! nuts mu/ be p\nd$ v well1 ) v little :ite ( egg--j en\gh to moi/5 & r5d] ! process easy4 ,cocoanut ,cream4--,grate a fre%1 sweet cocoanut 7hav+ fir/ peel$1 wa%$1 & wip$ x dry72 mix ) x an ounce ( sug>2 melt 9 z little wat] z possible ?ree qu>t]s ( an ounce ( gelat9e2 :ip ! :ites ( ?ree eggs1 mix !m ) half a p9t ( milk1 & /ir ov] ! fire until ! cu/>d ?ick5s2 sweet5 ) f\r tablespoonfuls ( sug>4 ,/ir ! gelat9e & a full half-p9t ( grat$ cocoanut ) ! cocoanut milk into ! cu/>d4 ,:ip half a p9t ( ?ick cream solid1 & /ir x v c>efully into ! cu/>d2 :5 ! latt] is q cold1 b be=e x sets1 flavor ) a little vanilla or lemon extract4 ,m\ld & set on ice4 ,hazel-nut ,cream4--,put a p9t ( hazel-nut k]nels into a cool ov5 until !y are ?or\ghly dry & r hot 7!y mu/ n become too hot1 or !y w *ange flavor72 !n rub !m betwe5 two co>se clo?s to get rid ( z mu* z possible ( ! sk9 7x _c be entirely remov$72 bl[ away ! loose hulls1 & p\nd ! nuts to a pa/e ) a little :ite ( egg4 ,make a cu/>d ) ! yolks ( ?ree eggs & half a p9t ( milk2 dissolve half an ounce ( gelat9e 9 a gill ( wat]1 mix ) six ounces ( p[d]$ sug>1 & add to ! cu/>d :5 ne>ly cool4 ,/ir 9 ! hazel-nut pa/e1 tak+ c>e t x is well mix$ ) ! cu/>d1 & add a half-p9t ( cream :ipp$ solid2 flavor ) vanilla1 or y may omit flavor+1 ! hazel-nut be+ suffici5t = _m p4 ,m\ld & set on ice4 ,?is cream & ! two t foll[ are fleck$ ) br[n1 = :i* reason x may be color$ br[n ) c>amel1 al?\gh ,i pref] x uncolor$1 ! specks be+ no m objectionable ?an ! vanilla se$s "o rejoices to see 9 ice-cream4 ,walnut or ,hickory-nut ,cream4--,p\nd "o p9t ( ei!r ( ^! nuts1 aft] rubb+ !m well 9 a clo?1 make ! same cu/>d z = hazel-nut cream1 /ir 9 ! walnut or hickory-nut pa/e till smoo?1 add ! :ipp$ cream1 color a pale p9k ) co*9eal1 & flavor fa9tly ) rum or vanilla4 ,m\ld1 set on ice1 & s]ve ) :ipp$ cream flavor$ slightly ) rum4 ,bohemian ,jelly ,creams4--,^! may be made ( any flavor1 accord+ to ! jelly y use4 ,x may be jelly ( fruit or liqueur4 ,if fre% fruit is us$ = jelly1 ! juice mu/ be express$1 & well-sweet5$ gelat9e add$ 9 ! proportion ( an ounce to ! p9t4 ,if jam or m>malade is us$1 a p9t ( wat] is add$ & ! same am\nt ( gelat9e1 ) ! juice ( half a lemon to ! p9t4 ,wat]1 jam1 & dissolv$ gelat9e mu/ be mix$ quickly & pass$ ?r\gh a sieve2 ei!r mu/ be /irr$ 9 a b[l set 9 ice till q cold & beg9n+ to ?ick52 !n /ir 9 g5tly & quickly ?ree-qu>t]s ( a p9t ( cream :ipp$ solid2 p\r ! mixture into ! m\ld1 :i* mu/ be set 9 ice4 ,cov] well1 & keep on ice till ne$$4 ,frangipanni ,ic$ ,pudd+4--,grate six ounces ( almond pa/e to crumbs2 !n on a small] grat] grate f\r or six bitt] almonds blan*$ & dri$2 p\nd a doz5 c&i$ orange-fl[] petals ) ?ree-qu>t]s ( a p\nd ( p[d]$ sug>2 put all into a /ewpan ) ! yolks ( eight eggs1 & beat !m v well toge!r4 ,9 ano!r /ewpan h a p9t & a half ( boil+ milk1 :i* mu/ be p\r$ ov] ! o!r +r$i5ts by degrees1 keep+ !m well /irr$4 ,place x ov] ! fire1 /irr+ until x ?ick5s & adh]es to ! back ( ! spoon2 rub ?is all ?r\gh a co>se sieve1 add a glass ( %]ry1 & :5 cold p\r ! mixture into ! freez]2 :5 half froz5 add a p9t & a half ( :ipp$ cream1 & :5 q froz5 fill a pudd+ m\ld1 bury x 9 ice & salt1 & s]ve z y w\ld ,nesselrode pudd+4 ,ic$ ,cab9et ,pudd+4--,cut a /ale sponge cake into slices half an in* ?ick & r small] ?an ! m\ld y int5d to use = ! pudd+2 lay ! slices ( cake to soak 9 br&y flavor$ ) noyau2 decorate ! bottom & sides ( ! m\ld ) c&i$ fruits1 split *]ries1 angelica r+s1 ! same ( gre5 oranges1 & little diamonds ( g+]1 ) a few :ole ratafias1 dipp+ !m 9 jelly to make !m adh]e2 lay 9 "o slice ( cake1 !n *]ries & ratafias1 ano!r slice ( cake1 & s on1 until ! m\ld is ?ree p>ts full4 ,make a qu>t ( cu/>d ) six yolks ( eggs1 ?ree tablespoonfuls ( sug>1 & an ounce ( gelat9e2 :5 ?is is cold p\r "p into ! m\ld1 :i* mu/ close h]metically2 pack x 9 salt & ice = at lea/ two h\rs2 :5 y wi% to turn x out1 dip x a m9ute 9 lukew>m wat]4 ,keep ! rema9+ cu/>d on ice1 flavor x ) %]ry or rum1 beat x up1 p\r x ar\nd ! pudd+1 & /rew x ) *opp$ pi/a*io-nuts4 ,ice ,pudd+4--,make a cu/>d ) a p9t & a half ( milk1 "o :ole egg & ! yolks ( f\r o!rs1 & a qu>t] ( a p\nd ( sug>2 :5 cold1 add half a glass ( br&y1 a glass ( m>as*9o1 an ounce ( citron cut f9e1 a qu>t] ( a p\nd ( dri$ fruits1 & an ounce ( pi/a*io-nuts1 ! fruits cut up 9 small pieces1 ! pi/a*io-nuts blan*$ & split2 mix well2 & la/ly add half a p9t ( :ipp$ cream4 ,:5 well froz51 pack into a pudd+ m\ld1 & bury 9 ice & salt till want$4 ,bombay ,ice ,pudd+4--,l9e a pla9 m\ld ) ,roman-pun* ice an in* ?ick1 keep+ x b$d$ ne>ly to ! brim 9 ice & salt :ile y d x2 !n fill ! c5tre ) ! foll[+ mixture3 a p9t ( cocoanut grat$ v f9e1 mix$ ) a p9t ( ice-cream2 take great c>e t ! cocoanut is ice-cold be=e y mix x 91 or x w melt ! ice-cream4 ,:5 ! m\ld is fill$ )9 an in* ( ! top1 cov] x ) ,roman pun*1 close ! m\ld h]metically1 & bury 9 ice4 ,^! pudd+s1 :]e two k9ds ( ice are us$1 mu/ only be attempt$ aft] "o has le>n$ to pack pla9 ice-cream ) success4 ,ic$ ,jelly ,pudd+4--,make a cu/>d ) a p9t ( boil+ cream1 ?ree ounces ( sug>1 & ! yolks ( f\r eggs beat52 p\r ! cream to ! eggs v c>efully1 /irr+ x 9 by degrees4 ,h ready a qu>t] ( an ounce ( gelat9e dissolv$ 9 v little milk1 mix x 91 & put ! vessel conta9+ ! cu/>d 9 a /ewpan ( boil+ wat]1 & /ir till x j ?ick5s2 !n :isk x until ne>ly cold4 ,mask a qu>t m\ld ) jelly an in* ?ick--any favorite r$ jelly1 or a pale "o t9t$4 ,directions h already be5 giv5 h[ ! inside ( a m\ld is to be coat$ ) jelly4 ,!re is an easi] b extravagant way1 namely1 to fill ! m\ld ) jelly1 !n scoop out ! c5tre neatly1 leav+ a %ell ( jelly an in* ?ick4 ,! c5tre1 ( c\rse1 might be made hot & bottl$ = ano!r occasion1 or to make ,bohemian cream jellies4 ,:5 ! m\ld is mask$1 fill x ) ! cu/>d1 :i* mu/ be half froz52 !n cov] securely1 & pack 9 ice & salt at lea/ five h\rs be=e x is s]v$4 ,,xxvii4 ,,ic$ ,,pudd+s4 ,filb]t & ,w9e ,ic$ ,pudd+4--,to "o p9t ( cream put f\r tablespoonfuls ( sug> & two glasses ( f9e %]ry4 ,! cream mu/ be p]fectly sweet1 b %\ld be at lea/ tw5ty-f\r h\rs old1 & be ice cold4 ,:ip ?is solid2 !n freeze4 ,put a p9t ( filb]ts 9 a cool ov5 till ! sk9s w ne>ly all rub (f2 put !m betwe5 two co>se clo?s1 & rub z mu* z possible ( ! br[n coat+ (f !m2 p\nd !m to a pa/e ) a little ?ick cream1 mix f\r ounces ( sug> ) ! nuts1 & !n bl5d ! :ole ) en\gh ?ick cu/>d to make a v ?ick batt]2 flavor ) lemon or vanilla1 or n1 z y *oose2 freeze4 ,l9e a pla9 m\ld ) ! froz5 w9e cream an in* ?ick2 !n fill 9 ! c5tre ) ! froz5 filb]ts well press$ 92 cov] tight1 & pack 9 ice & salt = ?ree h\rs1 or until want$4 ,?is pudd+ c be made ( walnuts & port-w9e cream4 ,ic$ ,cu/>d ) ,fruit4--,flavor "o p9t ( cream ) any liqueur y pref]2 beat twelve eggs ?or\ghly2 /ra9 !m2 boil ! cream ) five ounces ( sug>1 & :5 x is j (f ! boil p\r x1 little by little1 to ! eggs2 add a qu>t] ( an ounce ( gelat9e t has be5 dissolv$ 9 v little wat] & /ra9$ to ! cu/>d2 :isk until cold2 h ready a m\ld mask$ ) c&i$ fruits4 ,to mask1 set ! m\ld 9 a pan ( crack$ ice1 & dip ea* piece ( fruit 9 /rong melt$ jelly2 build up f ! bottom ( ! m\ld hav+ all ! fruits1 cut ab\t ! ?ickness ( a split c&i$ *]ry & ne> ! size1 arrang$ ) a view to a good effect :5 ! m\ld %all be turn$ out4 ,half freeze ! cu/>d1 & p\r x 9 ! m\ld ?ree in*es high2 ?r[ 9 "s ( ! trimm+s ( c&i$ fruit *opp$ f9e4 ,:5 set1 add m cu/>d1 !n m fruit1 until ! m\ld is full4 ,let x /& 9 ice at lea/ five h\rs be=e x is want$4 ,rice a la ,pr9cesse4--,let "s rice swell 9 wat] until q t5d]2 proportion1 "o cup ( rice to two 7scant7 ( wat]2 !n butt] a saucepan2 put ! rice into x1 ) half a p9t ( milk2 let x /ew g5tly till x w ma%2 ! milk mu/ h all be5 absorb$2 sweet5 ) ?ree tablespoonfuls ( sug>4 ,mix ) ?is a gill ( apricot jam1 a teaspoonful ( vanilla1 & half a p9t ( :ipp$ cream2 freeze2 :5 well froz51 pack 9 a m\ld & bury 9 ice & salt4 ,p\nd a doz5 mac>oons2 /ir !m into a p9t ( :ipp$ cream2 let ! mixture be put on ice4 ,:5 ! pudd+ is turn$ out ( ! m\ld1 cov] ) ! mac>oon cream1 & decorate ! di% ) cubes ( pea* or apricot jelly4 ,*ocolate ,cream ,pudd+4--,boil a qu>t] ( a p\nd ( ! f9e/ vanilla *ocolate 9 half a p9t ( milk1 :isk+ x well till x boils2 dissolve 9 x two tablespoonfuls ( p[d]$ sug>4 ,beat ?ree half-p9ts ( cream & ?ree tablespoonfuls ( sug> solid :ile ! *ocolate cools2 :5 x is ice cold mix 9 "o half ! beat5 cream1 & freeze4 ,l9e a pla9 m\ld ) ! froz5 *ocolate 7! rema9d] ( ! :ipp$ cream %\ld h be5 kept 9 crack$ ice & salt1 s z to be ice cold72 fill up ! c5tre ( ! m\ld ) ! cream1 cov] tight1 & bury 9 salt & ice4 ,ice-,creams & ,ices4--,!re are s _m ways ( mak+ ice-cream1 t all "o c d is to indicate ! "o or two be/1 & c]ta9ly ! v be/ is ! simple/1 & !re is no dess]t s easy to prep>e 9 hot wea!r z ?is1 s9ce !re is no "w ov] ! fire4 ,! only tr\ble is break+ ! ice & turn+ ! ma*9e = "s tw5ty m9utes1 :i* c be done by a *ild4 ,simple/ ,fruit ,ice-,cream4--,ma% two p\nds ( /rawb]ries or raspb]ries1 put to !m half a p\nd ( p[d]$ sug>1 & let !m rema9 9 a cold place two or ?ree h\rs1 s t ! juice may run2 !n1 /ra9 ! juice to a qu>t ( ?ick sweet cream & ano!r half p\nd ( sug>1 ) ! juice ( half a lemon2 /ir1 & p\r cream & fruit juice into ! freez]1 :i* mu/ be pack$ ) ice & rock-salt 9 ab\t equal quantities1 ! ice be+ brok5 q small4 ,let ! cream rema9 /&+ 9 ! freez] a few m9utes be=e y beg9 to turn2 !n freeze1 lett+ (f ! wat]1 & fill+ anew ) ice & salt if necess>y4 ,/ir ! cream d[n z x =ms1 & keep on turn+ five or t5 m9utes aft] x is actually necess>y4 ,?is extra work+ insures t extreme smoo?ness *>act]i/ic ( ,italian & ,fr5* ice-cream4 ,if y are n exp]t 9 freez+1 be satisfi$ n to pack y\r cream 9 a m\ld = ! fir/ few times4 ,take out ! paddle ( ! freez]1 press ! ice compactly d[n 9 ! freez]1 cov]1 & see t ! ice & salt are suffici5t & free f wat]4 ,9 two h\rs y c turn ! ice out ( ! freez] 9 a r\nd column or loaf t w be q z sightly z ! oblong squ>e "o frequ5tly gets f ! cat]]4 ,_m p ?9k t simply freez+ ! pure cream produces ! loose1 fro?y cream f\nd at inf]ior confection]s'1 b ?is is n ! case2 pure cream froz5 results 9 a firm smoo? mass :i* cuts l butt]4 ,i h giv5 ! =mula = raspb]ry & /rawb]ry cream only1 b any fruit juice may be sub/itut$1 v>y+ ! quantity ( sug> z requir$4 ,:5 x is desirable to freeze ! fruit 9 ! cream in/ead ( ! juice1 x mu/ n be add$ until ! cream is froz54 ,/ir 9 raspb]ries1 /rawb]ries1 *opp$ p9eapple1 banana1 or pea*es j be=e ! ice is ready to pack d[n2 o!rwise ! fruit1 be+ full ( wat]1 w freeze into h>d knots4 ,tutti-frutti ,ice-,cream be+ made f *opp$ c&i$ fruit1 ?is precaution is n necess>y2 ! fruit may be add$ at any "t dur+ ! freez+1 or /irr$ 9 la/1 z y please4 ,i h giv5 ! simple/ & be/ me?od ( mak+ ice-cream1 yet ! way mo/ 9 use is to add cu/>d2 & ,fr5* cooks always use m]+ue pa/e1 claim+ t x insures a smoo?ness & lightness no?+ else c give4 ,cu/>d = ,ice-,cream4--,?is is made z any o!r cu/>d1 except t d\ble ! am\nt ( sug> is all[$ = ev]y?+ t is to be froz54 ,x may be made ( f ?ree to six eggs to a p9t ( milk1 z y pref]4 ,?is mu/ be ice cold be=e y put x 9 ! freez]4 ,ice-,cream ) ,eggs4--,"o p9t ( milk1 ?ree eggs1 leav+ out "o :ite1 half a p\nd ( sug> 7if acid fruit is to be add$1 x may require m = "s ta/es74 ,make a cu/>d ( ^! mat]ials1 & half freeze x2 !n add a p9t ( cream :ipp$ solid4 ,/ir 9 well & f9i% freez+1 turn+ ! h&le "s few m9utes aft] x gets pretty /iff1 if !re is a /rong en\gh h& ne> to d x4 ,9 mak+ v>ieties ( ice-cream y h only to consid] ! fitness ( ! articles y use2 = in/ance1 any sort ( fruit may be add$1 ) ! exception ( lemons4 ,fle%y fruits1 su* z p9eapple1 pea*es1 pe>s1 etc41 are usually mix$ ) ! cream uncook$ 9 ?is c\ntry2 abroad ?is is only done ) s(t fruits1 su* z raspb]ries1 blackb]ries1 oranges1 & su* z w ma% ?r\gh a col&]4 ,o!rs are v slightly /ew$ 9 ri* syrup 7z ne>ly _! own juice z possible71 !n pulp$ & mix$ ?r\gh :5 ! cream is ne>ly froz54 ,9 w9t]1 fruit jams1 & especially jellies1 are v pleasant 9 ice-cream2 !y always require a little lemon juice to re/ore "s ( ! natural %>pness ( fre% fruit4 ,a tumbl] ( r$ currant jelly turn$ into a p9t ( ice-cream is delici\s1 & gives a pretty1 fa9t p9k t9t4 ,! me?od is j ! same :e!r = cu/>d & cream or cream alone4 ,! m]+ue pa/e allud$ to z us$ by =eign confection]s is made by beat+ ! :ite ( an egg ) a tablespoonful ( p[d]$ sug> until /iff4 ,grill$ ,almond ,ice-,cream4--,make a qu>t ( ice-cream2 grill "s almonds 9 ! foll[+ way3 ,blan* f\r ounces ( almonds1 dry !m 9 a hot spot till !y are brittle2 !n put 9 a ?ick saucepan or saute pan f\r ounces ( sug> & a gill ( wat]2 let !m boil five m9utes2 ?r[ 9 ! almonds2 /ir !m till "p ( ! sug> adh]es & !y beg9 to turn yell[4 ,take !m up1 *op !m1 & :5 q cold /ir !m into ! ice-cream1 :i* %\ld be flavor$ ) vanilla4 ,,xxviii4 ,,ice-,,creams ,,& ,,wat]-,,ices4 ,to ^? v fond ( tea1 ice-cream made ) x is v acceptable1 & is v mu* us$ at ,engli% g>d5 p>ties4 ,tea ,ice-,cream4--,to "o p\nd ( granulat$ sug> put a p9t ( /rong gre5 tea1 a p9t & a half ( cream1 & two qu>ts ( ri* milk1 & a v little c9namon wat]4 ,let ! :ole simm] "o m9ute1 n /irr+1 b keep+ ! mixture 9 motion by g5tly sw++ ! saucepan4 ,freeze z usual4 ,?is recipe may be us$ = c(fee & *ocolate2 x w make a l>ge quantity1 & = a m$ium-siz$ family "o qu>t] w suffice4 ,*9ese ,ice4--,beat ! yolks ( fifte5 eggs ) ?ree qu>t]s ( a p\nd ( p[d]$ sug>2 p\nd f\r ounces ( pi/a*io-nuts 7blan*$7 ) ! :ite ( an egg2 put to x ?ree gills ( wat]2 /ir x ov] ! fire 9 a d\ble boil] till x is z ?ick z cream2 take great c>e t x does n boil4 ,color x gre51 or "p gre5 & "p yell[2 flavor z y please2 cut up a c\ple ( c&i$ ,*9ese oranges small & a little pres]v$ g+]1 & freeze4 ,wat]-,ices4--,^! are exce$+ly simple1 & no m elegant =m ( refre%m5t c be (f]$ ?an a plate ( well-froz5 or a tumbl] ( half-froz5 wat]-ice4 ,x is acceptable :5 ice-cream w\ld be too heavy1 & c be (f]$ at ! simple/ c\ntry aft]noon tea1 or dur+ a call1 )\t ! seem+ o/5tation ( ice-cream4 ,g+] ,wat]-,ice 7to s]ve z a bev]age if pref]r$74--,take six ounces ( pres]v$ g+]1 free f fibre2 p\nd x2 make two qu>ts ( lemonade by p>+ eight or t5 lemons s ?9ly t ! knife-blade %[s ?r\gh ! yell[2 put ! peel ( ?ree 9 a pit*] ) a p\nd & a qu>t] ( sug>2 p\r two qu>ts ( boil+ wat] on !m1 & cov]2 squeeze & /ra9 ! juice f ! lemons1 add to ! wat]1 & :5 cold /ir 9 ! p\nd$ g+]1 ) ! m]+ue pa/e made ) ! :ites ( f\r eggs4 ,freeze x4 ,if = dr9k+1 only half freeze1 "w only en\gh to make x l half-melt+ sn[1 & use only sug> en\gh to make a refre%+ dr9k4 ,italians call ?is granito1 & x is a =m ( ice n (t5 met ) 9 ?is c\ntry4 ,p9eapple ,wat]-,ice4--,?is c be readily made ( cann$ p9eapple :5 ! fre% fruit is out ( season4 ,peel a p9eapple2 grate x into a mort>2 !n p\nd x well ) six ounces ( sug>2 let x /& cov]$ = an h\r2 add ! juice ( five oranges1 & a p9t & a half ( syrup boil$ to ! little ?read1 or a lisse4 7,?is syrup is mu* us$ 9 mak+ wat]-ices1 pun*es1 etc4 ,x is sug> & wat] boil$ till x =ms a little ?read betwe5 ?umb & f+]47 ,mix well & freeze4 ,if cann$ fruit is us$1 y ne$ less sug>1 & sub/itute lemon = half ! orange juice4 ,almond ,wat]-,ice4--,take "o p\nd ( almond pa/e1 a p9t & a half ( wat]1 & ?ree qu>t]s ( a p\nd ( sug>2 grate ! pa/e2 !n /ir till q dissolv$4 ,flavor ) vanilla or raspb]ry2 /ir 9 ! :ites ( two eggs & "s c&i$ fruits cut up small4 ,freeze z usual4 ,c9namon ,wat]-,ice4--,?is is a ,g]man ice1 & v mu* lik$ by ^? :o are fond ( ! flavor4 ,p\nd an ounce ( ! f9e/ quality ( c9namon 9 ! /ick1 put x into a p9t & a half ( boil+ wat]1 & cov] x well2 :5 x is cold add a qu>t ( syrup 7! little ?read7 & ! well-beat5 :ites ( two eggs1 & freeze x4 ,pi/a*io ,wat]-,ice4--,blan* & p\nd a p\nd ( pi/a*io-nuts1 us+ ! :ite ( an egg to moi/52 mix ) a qu>t ( syrup a lisse4 ,height5 ! color1 if too pale1 ) sp9a* color+1 & flavor to ta/e4 7,pi/a*io-nuts h no flavor ( _! own1 a/oni%+ z ! fact may seem to ^? :o h he>d frequ5tly ( pi/a*io flavor47 ,freeze z usual4 ,apricot ,wat]-,ice4--,!re is no m delici\s wat]-ice ?an ?is if f9e-flavor$ apricots are us$4 ,! cann$ ones are excell5t = ! purpose4 ,pulp two p\nds ( apricots ?r\gh a sieve or jelly press2 grate or p\nd v f9e five or six bitt] almonds2 mix ) ! pulp ! juice ( ! apricots 7f ! c71 & a p9t & a half ( syrup1 & ! beat5 :ites ( ?ree eggs made into a pa/e ) ?ree tablespoonfuls ( p[d]$ sug>2 /ir all well1 & freeze4 ,?is ice ought to be ! color ( apricots2 if too pale1 add a v little saffron color+4 ,currant ,wat]-,ice4--,a p9t ( currant juice1 a p9t ( syrup1 & ! :ites ( ?ree eggs made into m]+ue pa/e4 ,freeze z usual4 ,any ( ^! wat]-ices c be half froz5 z graniti1 & s]v$ 9 glasses z granito1 ! only exceptions be+ ! almond & pi/a*io wat]-ices4 ,graniti are also made ( v>i\s k9ds ( light pun*es by add+ to a qu>t ( ! usual pun* recipe a qu>t ( sweet5$ wat]4 ,any summ] bev]age made f fruit juice c be turn$ into a granito1 by half freez+1 9 ei!r ( ! foll[+ ways3 ,to ,freeze ,graniti4--,mix ! bev]age y int5d to freeze1 = in/ance1 we w say1 a p9t ( v /rong1 cle>1 bright c(fee & half a p9t ( syrup a lisse4 ,put !m into ! freez] & turn2 z x becomes froz5 up ! sides1 scrape x d[n ) a spoon1 & rememb]1 z soon z x resembles sn[y wat] 7n :ite1 ( c\rse7 x is froz5 en\gh4 ,x mu/ be j liquid en\gh to p\r out4 ,!re is a second way ( freez+ graniti by :i* !y c be put on ! table 9 ! vessel 9 :i* !y 7 froz54 ,place ! mixture 9 wide-m\!d wat]-bottles1 twirl !m r\nd 9 ice & salt1 &1 z ! cont5ts become froz5 on ! inside ( ! bottle1 scrape d[n ) a n>r[ wood5 /ick or spatula4 ,:5 froz5 9 p]fection ! bottle %\ld seem half fill$ ) t9y cry/als4 ,cl>et ,granito4--,to "o p9t ( orangeade add a bottle ( cl>et4 ,half freeze4 ,%]ry ,granito4--,to "o qu>t ( lemonade add a bottle ( %]ry1 & freeze4 ,! h\sekeep] :o lives f> f a l>ge city w ne$ mat]ials = _m ( ! recipes giv5 9 ^! pap]s & o!rs :i* %e w meet ) 9 books on high-class cook+4 ,_m ( ^! c be s5t = by mail1 & all1 ( c\rse1 by express2 b x w (t5 n seem wor? :ile to s5d p]haps = "o small bottle t we may lack4 ,= ?is reason ,i give a few directions = prep>+ v tol]able imitations ( liqueurs1 :i*1 h[ev]1 unless x 7 a "q ( economy1 x might n be wor? :ile do+ if )9 rea* ( /ores4 ,curacoa4--,p>e a doz5 & a half ( dead-ripe oranges s ?9 t y c see ! knife pass "u ! r9d2 p\nd "o dram ( f9e/ c9namon & half a dram ( mace2 put !m to /eep = fifte5 days 9 a gallon ( pure alcohol1 %ak+ x e day4 ,make a cl>ifi$ syrup ( f\r p\nds ( sug> & "o qu>t ( wat] well boil$ & skimm$2 add ?is to ! curacoa4 ,rub up 9 a mort> "o dram ( pota% ) a teaspoonful ( ! liqueur2 :5 well mix$ add x1 & !n d ! same ) a dram ( alum4 ,%ake well1 & 9 an h\r or two filt] ?r\gh ?9 musl94 ,x w be ready = use 9 a a week4 ,m>as*9o4--,bruise two ounces ( *]ry k]nels & "o ( bitt] almonds2 put !m 9 a deep j> ) ! ?9 out] r9d ( twelve oranges & five lemons4 ,/eep 9 "o gallon ( ,engli% g9 or alcohol4 ,let ! :ole /& a =tnight1 !n filt] & bottle4 ,ratafia4--,blan* ! k]nels ( uncook$ pea*es or apricots1 & :5 y h two ounces p\nd !m1 & p\r to !m a qu>t ( g9 or alcohol & ! ?9 yell[ r9d ( two lemons4 ,sweet5 ) a p\nd ( :ite sug>-c&y1 & leave ! :ole = two mon?s2 !n filt] & bottle = use4 ,c&i$ ,orange & ,lemon ,peels4--,^! are invaluable bo? z decoration = c]ta9 dess]ts & = cul9>y purposes1 & z !y are n always to be f\nd except 9 ! l>g] cities1 ! me?od ( prep>+ !m is "h giv53 ,?r[ ! peels into salt & wat]1 all pulp be+ remov$1 b ! :ite "p mu/ be left unt\*$2 9 fact1 ! ?ick] ! peel ! bett] = ! purpose1 ?9-sk9n$ oranges be+ ( no use = c&y+4 ,let !m rema9 9 ! salt & wat] f n9e days to ?ree weeks2 !n wa% !m1 put !m on ! fire 9 cold wat]1 & let !m boil till p]fectly t5d]1 yet !y mu/ n be mu%y4 ,dur+ ! "t !y are boil+ *ange ! wat] until x no long] ta/es salt4 ,lemon-peels may take f ?ree to f\r h\rs' boil+1 orange-peels less2 b rememb]1 %\ld ! lemon-peel n be q t5d]1 x w h>d5 :5 x goes into syrup1 & in/ead ( a ri* sweetmeat !re w be only woody *ips4 ,dra9 ! peels1 & make a ?9 syrup ( a p9t ( wat] to ea* p\nd ( sug>4 ,let x boil five m9utes2 !n ?r[ 9 ! peels2 !y mu/ boil g5tly 9 ?is until !y are cle> & ! syrup has become ?ick--almo/ boil$ away1 9 fact4 ,n[ make ano!r syrup1 half a p9t ( wat] to two p\nds ( sug>2 let x boil till cle> & till !re is a %ort hair f ! =k4 ,n[ put 9 ! peels 7:i* mu/ h be5 dra9$ f ! o!r syrup72 remove f ! fire2 /ir !m r\nd till ! syrup looks :iti%2 !n lift ea* piece out & lay x on a di% on :i* granulat$ sug> has be5 freely spr9kl$4 ,bo? orange & lemon peels are c&i$ by ! same process1 b !y mu/ nev] be put 9 ! same vessel ( salt & wat]1 nor mu/ !y be c&i$ toge!r1 or ! di/9ctive flavors w\ld be lo/4 ,,xxix4 ,,miscellane\s ,,sweets4 ,"u ?is head ,i int5d to give a few sweets t seem to me unusually good1 al?\gh !y may n always be novel1 except 9 mann] ( s]v+4 ,a compote ( fruit has no?+ new ab\t x1 yet by ! way 9 :i* x is s]v$ x may simply be /ew$ fruit1 or x may be a di% fit to f9d a place ev5 9 *oice cook]y4 ,9 mak+ compotes great c>e mu/ be tak5 to pres]ve ! %ape & color ( ! fruits4 ,9 ord] to d ?is !y mu/ be quickly peel$ & dipp$ into /rong lemon juice & wat]1 & dropp$ into syrup 9 :i* also a little lemon juice has be5 squeez$4 ,pass ! blade ( ! knife ov] its own m>ks to oblit]ate ! appe>ance ( peel+4 ,pea*es & apricots may be boil$ up )\t peel+1 & 7unless !y are all[$ to get too s(t7 ! sk9s w be remov$ easily4 ,x w be obs]v$ t h>d fruits su* z apples are simm]$ 9 ?9 syrup to get t5d]1 :ile ri* s(t fruits are dropp$ into syrup boil$ to c&y height4 ,apple ,compote ,no4 #a4--;,cut up & boil half a doz5 apples 9 a p9t ( wat]4 ,:5 !y are q s(t /ra9 ! juice f !m )\t squeez+2 put to x half a p\nd ( granulat$ sug> & ! ze/ ( a lemon 7! ze/ is ! peel s ?9 t ! knife blade c be se51 ?r\gh x :ile p>+71 toge!r ) ! juice4 ,let ?is syrup boil = a m9ute2 skim x4 ,!n p>e half a doz5 f9e cook+ apples2 core !m2 let !m boil g5tly 9 ! syrup until q t5d]1 b n 9 dang] ( break+4 ,take !m up on a p]=at$ skimm]4 ,:5 cold1 put ! apples into a compote di%4 ,boil ! juice to a jelly2 p\r "p ( x ov] ! apples2 dip a plate 9 cold wat]1 dra9 x1 & !n p\r out ! re/ ( ! jelly into x3 x %\ld only cov] x ab\t ! ?ickness ( ?ick pap]4 ,:5 /iff1 w>m ! "u-side ( ! plate v slightly1 pass a broad ?9 knife "u1 & lay ! %eet ( jelly ov] ! apples 9 ! compote di%4 ,apple ,compote ,no4 #b4--,prep>e ! apples z 9 la/ recipe1 b be=e ! la/ %eet ( jelly is laid ov] !m ornam5t ) r+s & leaves ( angelica1 & any r$ jelly or pres]ve cut 9 ?9 slices & /amp$ out ) t9y t9 cutt]s 9 leaves1 />s1 or fancy %apes 7/iff r$ currant jelly ( r$ qu9ce may be us$72 decorate ?us ea* apple2 !n lay ! ?9 %eet ( apple jelly ov] all4 ,compote ( ,/uff$ ,apples4--,prep>e ! apples z 9 ! =ego+ recipes1 tak+ c>e to core !m all ?r\gh )\t splitt+ ! apple4 ,:5 ! apples are done1 fill ! c5tre ) orange m>malade or apricot pres]ve4 ,boil ! syrup d[n till x w glaze2 p\r x ov] ! apples :5 !y are ice-cold1 ! syrup also only w>m en\gh to rema9 liquid4 ,by ?is means ! ri* coat+ w rema9 ov] ! apples1 :ile if bo? 7 w>m x w\ld run (f4 ,compote ( ,apples or ,pe>s ,grille4--,if y h any apples or pe>s left f a compote 7or y may1 ( c\rse1 prep>e !m especially71 put !m into a fry+ or saute pan ov] a brisk fire2 put ) !m any syrup !re may be & a cup ( sug> j dissolv$ 9 wat]2 boil rapidly d[n to a pale c>amel1 roll+ ! apples ) a =k s t !y become cov]$ ) ! c>amel4 ,take great c>e t ! syrup does n burn2 remove x f ! fire ! mom5t x beg9s to *ange color4 ,! apples %\ld n[ h an ev5 glossy surface2 z ea* is f9i%$ put x at once into ! compoti]4 ,p\r a little curacoa syrup r\nd j be=e s5d+ to table4 ,compote ( ,apple ,m>malade4--,?is is n s tr\blesome to make z x s\nds1 especially to any "o :o has made glace nuts--a v g5]al accompli%m5t n[adays4 ,r$uce "s apple m>malade by leav+ x = an h\r or two 9 a d\ble boil]2 ! wat] boil+ r\nd x w evaporate moi/ure )\t dang] ( burn+4 ,/ir occasionally1 & :5 ! m>malade is s r$uc$ t x w make a firm pa/e :5 cold 7try a little 9 a sauc] on ice71 color "o half p9k ) co*9eal4 ,spread half an in* ?ick on plates slightly oil$2 :5 /iff & cold1 cut out ! m>malade into squ>es1 ovals1 diamonds1 leaves1 etc41 ) t9 cutt]s4 ,boil a p\nd ( sug> ) a gill ( wat] to ! crack--t is1 until a teaspoonful dropp$ 9 ice-wat] w crack betwe5 ! tee?4 ,oil a =k & a l>ge di%1 & use ! =k to drop ! pieces ( m>malade into ! c&y2 lift !m out quickly1 & lay !m on ! di%1 :i* w be bett] if x is set on ice4 ,:5 !y are cold1 di% !m 9 a pyramid1 ! p9k to contra/ ) ! :ite effectively4 ,p\r a little liqueur-flavor$ syrup r\nd ! base ( ! fruit4 ,compote ( ,pe>s 7:ite74--,use any f9e-flavor$ dess]t pe>s4 ,cut !m 9 halves1 core1 p>e1 & trim neatly1 & simm] !m 9 syrup 7a p\nd ( sug> & juice ( half a lemon to a p9t ( wat]7 till !y are t5d]1 yet firm to ! t\*4 ,di% ! pieces1 keep+ !m close to ea* o!r4 ,lay a ?9 %eet ( apple jelly ov] !m1 & ! syrup1 boil$ d[n till ri* & ?ick1 r\nd !m4 ,a ,p9k ,compote is prep>$ 9 ! same way1 ! only diff]5ce be+ t a v few drops ( co*9eal are add$ to ! syrup be=e ! pe>s g 94 ,decorate ) angelica4 ,pe>s a la ,pr9cesse4 ,select sev5 pe>s ( ! be/ quality1 )\t blemi%1 & ( equal size2 p>e !m ) great c>e2 /& !m close toge!r 9 a saucepan1 ) weak acidulat$ syrup to cov] !m2 simm] sl[ly till q t5d]1 b yet firm to ! t\*2 take !m up1 leav+ ! syrup to boil d[n4 ,:5 cold1 cut ! /alk end (f ea* pe> ab\t an in* deep1 or s z to leave ab\t an in* ( surface1 on :i* place a r+ ( angelica 7simply cut angelica crosswise & x =ms r+s1 be+ tubul>72 if ! r+s are flatt5$1 lay !m 9 syrup2 :5 s(t5$ b5d !m r\nd & lay "o on ea* pe>2 !n1 if 9 season1 dip a f9e /rawb]ry or /on$ r$ *]ry 9 ! hot syrup & lay x on ! r+ ( angelica4 ,cut /rips ( angelica & run !m ?r\gh ! /rawb]ry d[n to ! pe>1 bo? to hold ! decoration 9 place & to repres5t ! /alk2 di% !m /&+2 :5 di%$ up1 p\r "s syrup1 boil$ till ?ick & ri*1 ov] ! sev5 pe>s4 ,:5 fre% fruit is n 9 season = decoration1 use c&i$ *]ries4 ,v>iegat$ ,compote ( ,pe>s4--,?is is a pretty di%4 ,prep>e "s pe>s z 9 ! la/ recipe1 except t ! tops are n to be cut (f2 color half ! numb] a pale p9k by add+ a few drops ( co*9eal to ! syrup 9 :i* !y are simm]$2 dress !m alt]nately1 a p9k pe> & a :ite "o1 9 ! compoti]2 p\r ov] ea* ! p9k & :ite syrup 9 :i* !y 7 cook$1 & p\r syrup flavor$ ) vanilla r\nd !m4 ,compote ( ,oranges4--,divide six oranges 9 halves2 fir/ cut out ! c5tre /r+ ( pi?1 pick all pips out c>efully1 & ) a v %>p knife p>e (f ! peel ( ! orange d[n to ! nak$ transp>5t pulp2 9 ?is way y get rid ( ! :ole ( ! :ite outside sk94 ,place ! halves z y d !m 9 a b[l2 p\r ov] !m "s hot syrup boil$ a lisse1 flavor$ ) orange peel1 rubb$ ) lump sug>1 & previ\sly dissolv$ 9 ! syrup2 a v little lemon juice %\ld be add$ if ! oranges are v sweet4 ,let !m /eep a few m9utes2 !n remove !m2 !n build ! oranges into a pyramid on ! compoti]1 & ! la/ ?+ be=e go+ to table p\r ! syrup1 well boil$ & cold1 ov] !m4 ,*e/nut ,compote4--,take ! l>ge/ ,fr5* or ,spani% *e/nuts1 make slits 9 ! peel1 & boil till t5d]2 take (f ! %ell1 & press !m flat )\t break+2 lay !m 9 a saucepan2 p\r ov] !m ?ick syrup2 put !m 9 ! ov51 b d n let !m boil2 :5 !y look q cle> take !m up1 put !m into ! compoti]1 boil ! syrup to c&y height1 squeeze into ! compoti] ! juice ( an orange1 & p\r ! c&y ov] ! *e/nuts4 ,*e/nut ,compote ,no4 #b4--,prep>e ! nuts z 9 la/ recipe2 put ! yolks ( ?ree eggs 9 a saucepan2 /ir gradually to !m a p9t ( cream2 cook a qu>t] ( a p\nd ( sug> to ! crack1 ) a few dri$ orange fl[]s2 ! m9ute ! c&y beg9s to get yell[i% p\r x into ! cream1 /irr+ con/antly1 & let x come to boil+-po9t2 !n /ra9 ! cream ov] ! *e/nuts4 ,,xxx4 ,,miscellane\s ,,sweets4--,cont9u$4 ,/rawb]ries1 raspb]ries1 currants1 etc41 ne$ v little cook+1 & t little 9 high c&y4 ,if x is und]/ood t /rong syrup t5ds to make fruit firm1 & weak syrup to make x t5d]1 x w be se5 :y all s(t fruit1 9 ord] to keep its %ape1 %\ld be dropp$ into c&y boil$ till brittle1 & :y apples & o!r h>d fruits %\ld be fir/ /ew$ 9 weak syrup until s(t2 yet !re are degrees2 = in/ance1 h>d pea*es require ?9 syrup1 & v lusci\s ones mu/ be put into syrup t is v ne> c&y4 ,?is is also ! case ) pe>s4 ,be guid$ z to ! /r5g? ( ! syrup by ! k9d ( fruit4 ,avoid fruit t is v ripe1 because ! syrup f x w n jelly readily4 ,compote ( ,/rawb]ries4--,select a qu>t ( f9e l>ge b]ries1 r "u ?an ov] ripe2 boil ?ree qu>t]s ( a p\nd ( sug> to ! crack2 drop ! /rawb]ries into ! syrup aft] x is remov$ f ! fire2 return !m to ! range2 let !m boil g5tly once2 take out ! b]ries mo/ c>efully ) ! skimm]2 lay !m on ! compoti]2 boil ! syrup fa/1 skimm+ x c>efully !n p\r x ov] ! fruit4 ,compote ( ,*]ries is made 9 ! same way1 ) ! f9e/ r$ *]ries1 only !y require to boil up sev]al times4 ,:5 cle>1 dra9 !m ) ! skimm]2 lay !m 9 ! compote di%es2 add a gill ( r$ currant juice to ! syrup2 boil x till x is a weak jelly2 !n ?r[ x ov] ! *]ries :5 ne>ly cold4 ,orange ,baskets ,fill$ ) ,fruits4--,select sev5 oranges1 n too l>ge1 b all ! same size4 ,) a v %>p knife p>e ! fruit z ?9 z possible--s ?9 t x /ill rema9s yell[1 & only ! %9+ out] surface is remov$ 79 fact1 x may be lightly grat$ (f1 b t is m tr\ble71 to r5d] !m transp>5t2 cut two qu>t]s out ( ! upp] "p ( ! orange1 s z to leave a n>r[ b& half an in* wide1 :i* w =m ! h&le2 pass ! knife c>efully r\nd inside ! b&1 s z to remove ! /rip ( pulp4 ,) ! b[l ( a teaspoon deta* ! rema9+ pulp f ! inside )\t 9 any way damag+ ! %ape ( ! basket4 ,z y prep>e !m1 drop !m 9 a saucepan ( cold wat]1 & !n put !m into boil+ wat]1 & simm] ?ree m9utes g5tly4 ,?is is only to s(t5 ! peel & enable y to /amp out ! edges ) a p]=at+ cutt]1 if y h "o1 :i* w give !m an op5work effect2 if n1 j scallop !m ) scissors1 & snip out a sort ( trellis-"w to increase ! basket effect4 ,put !m into a pres]v+-kettle ) weak syrup a lisse1 boil !m g5tly till !y look cle>1 !n put !m aside 9 ! syrup till next day2 boil ! syrup twice alone at int]vals ( sev]al h\rs1 & ?r[ x ov] ! baskets4 ,^! baskets may be kept ready prep>$ = mon?s by putt+ !m 9 wide j>s & cov]+ !m ) syrup4 ,:5 requir$ = use1 !y mu/ be tak5 out1 dra9$ ?or\ghly1 & !n fill$ ) a v>iety ( small fruits1 su* z *]ries1 /rawb]ries1 currants1 etc41 :i* h be5 mix$ ) a little apple or orange jelly4 ,9 w9t]1 ambrosia--a mixture ( cut-up banana1 grat$ cocoa-nut1 orange qu>t]s1 etc4--may be s]v$ 9 !m1 or a mixture ( pres]v$ fruits t are firm1 su* z ,*9ese oranges1 limes1 g+]1 etc4 ,9 all cases s]ve !m on a compote di%1 & ?r[ ov] !m syrup flavor$ ) m>as*9o4 ,lemon ,baskets are prep>$ precisely z ! orange baskets1 b !y require long] boil+1 & ! syrup !y are s]v$ ) %\ld be flavor$ ) citronelle or ! rasp$ peel ( gre5 limes4 ,orange ,baskets ,glace4--,^! are n mu* m tr\ble ?an ! baskets simply pres]v$1 b if successfully done !y c be v effectively fill$ ) c&ies or ice-cream4 ,prep>e ! baskets z 9 la/ recipe1 dra9 !m on a napk91 v c>efully remove all moi/ure f ! inside1 & set !m ov] a regi/]1 or 9 an ov5 ) ! door op51 to dry4 ,boil two p\nds ( sug> ) a p9t ( wat] & two tablespoonfuls ( v9eg> till x beg9s to *ange color 7?is is "s little "t aft] ! brittle /age is rea*$1 & is call$ c>amel72 lightly oil ! skimm]1 & drop a basket 9 ! c&y2 remove z quickly z possible1 b see t ! :ole is well coat$1 yet has z little sup]flu\s c&y z possible1 = :i* reason ! baskets mu/ be w>m :5 !y are dipp$1 also ! skimm]4 ,y mu/ n leave ! c&y on ! fire aft] x beg9s to *ange color1 b ! "w ( coat+ ! baskets _h bett] be done q ne> ! fire1 ) ! pot conta9+ ! c&y on "s "p ( x :]e x w be kept hot1 b n cook4 ,!y mu/ be slipp$ on to an oil$ di%1 &1 ne$less to say1 mo/ c>efully h&l$4 ,o!r baskets are made ) n\gat1 o!rs ) pa/ry1 & ! ,swiss make :at !y call ,va*]9 ) almond pa/e1 & s]ve :ipp$ cream 9 !m2 b ! idea may be ext5d$ & improv$ ^u by s]v+ dri$ fruits or c&ies1 or ice-cream 9 !m1 & !y are a decid$ improvem5t on ! pap] baskets s (t5 us$ = ! la/ purpose1 be+ eatable4 ,swiss ,va*]94--,take half a p\nd ( almond pa/e1 ?ree qu>t]s ( a p\nd ( confection]s' sug>1 & ! :ite ( "o egg4 ,%ave ! almond pa/e1 /ir ! egg & sug> toge!r1 & flavor ) a little orange-fl[] wat] or w9e2 "w all toge!r ) ! h& into a smoo?1 /iff pa/e t w roll out2 if !re is a disposition to crack or crumble1 use m :ite ( egg & almond pa/e4 ,roll x j z y w\ld pie cru/ on ! pa/ry bo>d1 us+ confection]s' sug> 9 place ( fl\r4 ,l9e small cups or t>tlet m\lds1 or any?+ t w make a good =m = baskets1 :i* h be5 v slightly oil$4 ,put !m aside to h>d5 & dry4 ,*op a tablespoonful ( blan*$ pi/a*io-nuts till !y are z f9e z corn-meal1 mix ) an equal quantity ( granulat$ sug>4 ,trim ! edges ( ! cups or baskets ) scissors1 turn !m out ( ! m\lds1 v c>efully dip ! edges 9 a sauc] conta9+ :ite ( egg beat5 to liquid--! edges only ne$ to be j wet4 ,h ! *opp$ pi/a*io-nuts & sug> also 9 a sauc]1 dip ! wet edge ( ! cup lightly into x1 & %ake g5tly4 ,if prop]ly done1 ! cups w n[ h a pretty gre5 bord]4 ,:5 ^! are fill$ ) :ipp$ cream1 sweet5$1 flavor$1 & color$1 !y are call$ ,swiss ,va*]94 ,fill$ ) pla9 :ipp$ cream1 & ! top cov]$ ) /rawb]ries1 !y are call$ ,*antilly cups1 b !y may be us$ 9 _m decorative ways1 to hold pres]ves or c&i$ fruits1 etc41 etc4 ,little ,*9a ,di%es4--,?is qua9t recipe is f ! immortal ,mrs4 ,glasse1 & on trial 0 f\nd s unique & agreeable a v>iety to our mod]n fancies t ) "s little *anges to suit our pres5t ideas ,i give ! la/-c5tury da9ty4 ,if y h any pretty-%ap$ little t9 di%es1 )\t flut+1 to m\ld & bake !m 91 !y are v little tr\ble to make4 ,take ! yolks ( two eggs1 two small tablespoonfuls ( %]ry1 & "o ( rose-wat]1 beat toge!r only en\gh to mix1 !n use z mu* f9e fl\r z w make a firm pa/e t c be roll$ out exce$+ly ?94 ,cov] "s nicely %ap$ little t9s slightly butt]$1 press to ! =m1 be c>eful ! pa/e fits )\t creases1 & bake 9 a cool ov54 ,:5 ! pa/e is crisp1 ) v little *ange ( color1 !y are done4 ,d n t\* !m till !y are cold1 z !y may be brittle4 ,/ir ! :ite ( an egg ) a tablespoonful ( rose-wat] & confection]s' sug> en\gh to make a smoo? ic+2 squeeze 9 ! juice ( half a lemon1 & :5 ! little di%es are cold1 ice ! "u side only j ?ick en\gh to mask ! pa/ry2 :5 !y are dry & h>d1 turn !m ov] & ice ! inside2 d ?is ) great smoo?ness1 to look z mu* l porcela9 z possible4 ,if y *oose1 :5 ! ic+ is q h>d1 y c wet ! edge ( ! di%es ) :ite ( egg & dip !m 9 *opp$ pi/a*io-nuts & sug>1 l ! ,*antilly baskets1 or 9 nonp>eils 7! smalle/ size74 ,!y may be us$ to s]ve any?+ sweet1 f jelly to c&ies4 ,almond ,trifles4--,) ! almond pa/e us$ = ,*antilly cups _m trifles may be made ) v little tr\ble2 = in/ance1 mix a tablespoonful ( fl\r ) ! pa/e2 roll x out2 cut into circles2 p9* up two sides2 place a little h&le ov] ! c5tre1 & 9 ea* op5 end1 :i* mu/ be b5t slightly upw>d1 place a c&i$ *]ry4 ,or cut a numb] ( ?9 /rips ( pa/e1 /ick !m toge!r 9 ! middle ) :ite ( egg1 pass a /rip ( almond pa/e r\nd s t ! /rips look l fagots ( /icks1 let !m j color 9 ! ov51 sift sug> ov] !m1 & put !m away4 ,! pa/e may be roll$ z ?ick z a pipe-/em & ti$ 9 knots1 ! surface j moi/5$1 & sug> sift$ ov] !m2 ^! also mu/ only j take color 9 ! ov54 ,^! are only sugge/ions = us+ up ! trimm+s f ! cups4 ,,xxxi4 ,,miscellane\s ,,sweets4--,cont9u$4 ,raspb]ry ,*>lotte ,russe4--,! simple/ & q ! mo/ effective way ( mak+ *>lottes ( any k9d is ! foll[+3 ,take a /rip ( light c>tridge or draw+ pap] f two to ?ree in*es wide1 measure x r\nd a m\ld ! size y wi% ! *>lotte to be1 & cut x an in* l>g]2 piece ! two ends toge!r1 lapp+ an in*4 ,lay ?is pap] circle on an ornam5tal di% 7! "o y wi% to use71 split lady-f+]s1 & /& !m ar\nd x inside l a picket-f5ce1 only z close toge!r z !y w g1 ins]t+ a p9 f ! outside ?r\gh ! pap] & ea* cake z y d x4 ,:5 y h l9$ ! pap] completely y w h a close frame ( lady-f+]s held 9 place by p9s4 ,:ip a p9t ( p]fectly sweet cream t is at lea/ tw5ty-f\r h\rs old & has be5 ?or\ghly *ill$ on ice4 ,sweet5 ! cream ) two tablespoonfuls ( p[d]$ sug>1 & flavor x ) a tablespoonful ( raspb]ry juice 7n syrup7 mix$ ) a tablespoonful ( p[d]$ sug>2 sometimes ! raspb]ry juice w color ! cream a beautiful fa9t p9k1 :i* _c be improv$ ^u1 b if x is n bright en\gh 9 t9t /ir 9 "o or two drops ( co*9eal4 ,if ! wea!r is w>m /& ! vessel conta9+ ! cream 9 ice2 !n beat )\t /opp+ to skim ! fro? z x rises4 ,9 ab\t t5 to fifte5 m9utes ! cream ought to be p]fectly solid if all ! conditions 7 obs]v$1 & ! beat+ c>ri$ on 9 a cool1 airy room4 ,if1 h[ev]1 ! cream is n solid en\gh to keep %ape1 set x on ice = an h\r & beat aga94 ,fill ! c5tre ( ! frame ( lady-f+]s1 pil+ x high2 decorate ei!r ) *opp$ pi/a*io-nuts lightly spr9kl$1 or ) r+s ( angelica4 ,! raspb]ry juice us$ = flavor+ is to be obta9$ at fir/-class druggi/s'1 :]e ! be/ quality ( soda-wat] is sold4 ,x is unsweet5$1 & al?\gh ,i h kept x two or ?ree mon?s 9 cool wea!r1 x (t5 w n keep _m weeks2 x is !re=e bett] to buy x by ! gill or half-p9t1 if y\r druggi/ w sell x s1 ?an to buy a l>ge bottle1 al?\gh x is s useful = mak+ raspb]ry jelly1 raspb]ry %rub1 & _m o!r ?+s1 t ev5 a bottle is n likely to be wa/$4 ,x mu/ n be confus$ ) raspb]ry syrup1 :i* is heavily sweet5$1 b n ne>ly s fragrant4 ,be=e s]v+ ! *>lotte remove ! p9s & take ! pap] (f4 ,*>lotte ,russe ) ,gelat9e4--,prep>e a frame z 9 la/ recipe1 also beat a p9t ( cream sweet5$ & flavor$ ) w9e or to ta/e2 melt 9 a p9t ( milk half an ounce ( gelat9e4 ,! ,fr5* gelat9e is v pure1 easy to melt1 & no m exp5sive ?an any o!r good k9d1 & = delicate uses pref]able to !m4 ,make ! gelat9e & milk into a cu/>d ) two eggs1 sweet5 ) two tablespoonfuls ( sug>1 flavor to ta/e1 & put to get cold1 /irr+ x once 9 a :ile2 :5 x beg9s to ?ick5 r\nd ! sides ( ! vessel beat ) ! egg-beat] till foamy4 ,y h n[ a vessel ( :ipp$ cu/>d & "o ( :ipp$ cream1 bo? cold2 n[ mix ! cream into ! cu/>d1 a little at a "t1 giv+ ! spoon a light upw>d movem5t2 d n /ir x2 t dead5s ! cream2 y\r object is to keep x light2 :5 all is mix$1 fill ! frame ( cake ) ! spongy mixture2 decorate x ei!r ) drops & pip+s ( ! mixture appli$ to ! smoo? surface1 or ) c&i$ fruits cut into =ms or v>i\s color$ jellies4 ,( c\rse a *>lotte russe c be v>i$ 9 _m ways4 ,x may be fill$ ) ! cu/>d made ) *ocolate1 & s be br[n *>lotte1 or ! fill+ may h apricot or currant jelly :ipp$ into x ) ! gelat9e2 ?is is an admirable *ange4 ,almond ,turban4--,make half a p\nd ( f9e puff-pa/e1 give x n9e turns1 roll x ! la/ "t to ! ?ickness ( a doll>2 h ready half a p\nd ( almonds1 blan*$ & *opp$2 put !m 9 a b[l ) half a p\nd ( p[d]$ sug> & ! :ites ( two eggs1 add+ a v little m if ! ic+ is too /iff to spread2 spread ! almond ic+ on ! pa/ry z ?ick z a tw5ty-five-c5t piece2 ) a %>p knife cut ! pa/ry into /rips two & a half in*es long & "o 9 bread?2 bake ^! 9 a mod]ate ov5 a v pale br[n2 make a circle on a di% ( "s firm m>malade or jam2 :5 ! almond cakes are cold1 dress !m 9 a cr[n on ! jam1 :i* s]ves to keep !m 9 place2 fill ! c5tre ( ! turban ) vanilla ice-cream or simple :ipp$ cream4 ,f9e ,small ,cakes = ,dess]t4--,x may n be wor? ! :ile ( a busy h\sekeep] )9 rea* ( a fir/-class confection]'s to make ^!1 because1 al?\gh :5 ( f9e quality !y are always exp5sive1 yet !y are also t$i\s to make4 ,_m1 h[ev]1 live 9 c\ntry t[ns1 :]e !re is no possibility ( obta9+ any?+ bett] ?an ! s&y products ( ! c\ntry bak]y4 ,a few really f9e cakes c be made at a "t1 & kept 9 an air-tight box1 ) lay]s ( pap] betwe51 = "s "t4 ,9 speak+1 h[ev]1 ( ! t$i\sness ,i w\ld n disc\rage ! read]1 = !re are few m t$i\s ?+s 9 cook+ ?an ! roll+ out1 mak+1 & bak+ ( ?9 cookies or g+]-snaps1 & ! result atta9$ s inadequate4 ,r\t ,biscuits4--,boil a p\nd ( sug> 9 half a p9t ( milk2 grate into x ! r9d ( a lemon :5 cold2 rub half a p\nd ( butt] into a p\nd & a half ( fl\r & a p\nd ( almond pa/e grat$ f9e2 put z mu* c>bonate ( soda z w\ld lie on a silv] dime into ! milk1 & mix ) ! fl\r & almond pa/e2 beat two eggs1 & make ! :ole into a firm1 smoo? pa/e2 pr9t ?is pa/e ) v small butt] m\lds if y h !m1 mak+ little cakes j l ! t9y pats ( butt] "o gets at city re/aurants4 ,bake on a well-butt]$ pan 9 a quick ov5 a v pale yell[4 ,mac>oons4--,^! mu/ be exempt$ f ! *>ge ( be+ t$i\s1 !y are s easily & quickly made4 ,"o p\nd ( almond pa/e grat$1 "o p\nd & a half ( sug>1 & ! :ites ( sev5 eggs4 ,"s confection]s use a teaspoonful ( fl\r1 ) ! idea t ! mac>oons are n s apt to fall4 ,i recomm5d a trial ( bo? me?ods2 !y w bo? be good4 ,/ir ! sug> & ! beat5 :ite ( eggs toge!r j en\gh to mix1 !n by degrees add ! grat$ pa/e1 ma%+ ) ! back ( a =k till x =ms a p]fectly smoo? pa/e4 ,oil sev]al %eets ( pap] cut to ! size ( y\r bak+-pans4 ,dripp+-pans may be us$ if y h no regul> bak+-%eets4 ,lay a %eet ( pap] at ! bottom ( ! pan4 ,put half a teaspoonful ( ! mac>oon pa/e on a scrap ( butt]$ pap] 9 ! ov54 ,if x spreads too mu* x requires a v little m sug>2 if x does n spread at all1 or s little z to leave ! surface r\gh1 x is too /iff1 & requires p]haps half ! :ite ( an egg1 or ! f+] dipp$ 9 wat] & laid on ea* mac>oon aft] !y are on ! pap] is (t5 suffici5t--a little practice is all t is necess>y4 ,lay ! pa/e 9 half-teaspoonfuls on ! oil$ or greas$ pap]4 ,if ! trial "o indicat$ t !y 7 slightly too /iff1 lay a wet f+] on ea*1 sift p[d]$ sug> ov]1 & !n put a p9* ( *opp$ & blan*$ almonds 9 ! c5tre ) j en\gh pressure to keep !m 9 place4 ,z ! mac>oon spreads 9 ! ov5 ! almonds scatt] !mselves4 ,mac>oons %\ld be bak$ ab\t tw5ty m9utes 9 a mod]ate ov54 ,!y mu/ be tak5 out :ile !y are a v pale br[n1 b !y mu/ also be q set1 or !y w fall4 ,if ! ov5 is too quick !y w br[n too soon2 9 t case leave ! ov5 door op51 tak+ c>e t no cold draught c bl[ on ! mac>oons4 ,y c tell if !y h br[n$ too quickly by ! cracks 9 !m be+ /ill :ite & /icky4 ,:5 done bo? ! cracks & surface %\ld be ! same pale color4 ,! mac>oons mu/ be left five m9utes 9 ! pan aft] leav+ ! ov5 )\t be+ t\*$4 ,at ! end ( t "t !y may be g5tly tak5 (f ! pans on ! pap]s1 f :i* !y mu/ n be deta*$ until !y are q cold4 ,%\ld !y /ick to ! pap]1 moi/5 ! back ( x4 ,f9e ,g+] ,dess]t ,cakes4--,rub half a p\nd ( fre% butt] into ?ree qu>t]s ( a p\nd ( fl\r2 beat ?ree eggs ) ?ree qu>t]s ( a p\nd ( p[d]$ sug> & half a glass ( rosewat]1 ! grat$ peel ( a lemon1 & a teaspoonful ( ! be/ p[d]$ g+]--use ! g+] c>efully1 try+ a level spoonful fir/4 ,!n mix all into a pa/e4 ,if ! flavor ( g+] is n /rong en\gh1 add m2 !y %\ld ta/e well ( x1 )\t be+ hot 9 ! m\?4 ,roll ! pa/e a qu>t] ( an in* ?ick1 & cut into small oval or r\nd cakes1 sift p[d]$ sug> ov] !m1 & bake r sl[ly a v pale br[n4 ,,xxxii4 ,,f9e ,,cakes ,,& ,,sauces4 ,madele9es4--,f\r ounces ( butt]1 f\r ounces ( ! be/ fl\r1 ?ree ounces ( sug>1 a teaspoonful ( orange-fl[] wat]1 ! yolks ( f\r eggs1 & r9d ( a lemon4 ,beat butt]1 sug>1 & yolks ( eggs toge!r1 !n add ! o!r +r$i5ts2 grate 9 ! r9d ( half a lemon1 & add ! well-beat5 :ites ( eggs la/ ( all4 ,fill little m\lds t h be5 butt]$ ) wa%$ butt]1 cov] ! tops ) split almonds & sift$ sug>2 bake f ?irty to =ty m9utes 9 a mod]ate ov54 ,^! cakes are sometimes s]v$ hot ) apricot sauce4 ,*e/nut ,croquettes4--,boil fifty s\nd *e/nuts2 take !m out ( ! %ells2 reject all imp]fect ones2 keep ! l>ge pieces aside2 p\nd ! crumbs & mo/ brok5 pieces ) an ounce ( butt] till v smoo?2 !n mix 9 a small cup ( cream two ounces ( butt] & "o ounce ( p[d]$ sug>2 put ! :ole into a d\ble boil]1 & /ir 9 ! beat5 yolks ( six eggs4 ,let ! mixture set4 ,:5 cool1 make x into balls2 9 ! c5tre ( ea* ball put a piece ( ! *e/nut y h laid aside1 dip ! balls 9 f9e crack] meal & eggs1 & fry a v pale yell[4 ,s]ve ) sift$ sug>4 ,v pretty cakes1 v easily made1 :i* come "u ! ,fr5* t]m petits f\rs1 may be giv5 "h4 ,petits ,f\rs4--,make ri* cake mixture ?us3 ,wa% ?ree qu>t]s ( a p\nd ( butt] to free x f excess ( salt2 squeeze x dry 9 a clo?2 beat x ) ! h& till creamy2 add ?ree qu>t]s ( a p\nd ( p[d]$ sug>2 beat till light2 !n beat 9 t5 eggs1 "o by "o1 & sift 9 a p\nd ( dri$ & sift$ fl\r4 ,:5 all are well beat5 toge!r1 ! pa/e or batt] is ready = use4 ,l9e "s %all[ pans 7^? us$ = mak+ roll$ jelly-cake are be/7 ) butt]$ pap]2 spread a lay] ( ! mixture j z y w\ld = jelly-cake1 b mu* ?ick]1 z :5 bak$ ! %eets %\ld n be m ?an ! ?ird ( an in* ?ick4 ,bake sl[ly4 ,:5 done1 remove f ! ov51 b leave ! cake undi/urb$ till cold4 ,if ! %eets are l>ge1 !y may be cut exactly 9 half1 spread ?9ly ) "s /iff m>malade or jelly2 qu9ce or apricot is be/1 b any ri* flavor ) "s t>tness w d2 lay "o half on ! o!r1 & press closely & v neatly toge!r4 ,d ea* %eet ( cake 9 ! same way1 v>y+ ! m>malade if y *oose4 ,h ready a b[l ( ic+ 7ei!r boil$ ,fr5* ic+ or :at is call$ royal ic+74 ,du/ ! top ( ! cakes ) fl\r1 :i* mu/ be bru%$ (f aga91 z x is only to absorb ! grease4 ,flavor ! ic+ ) vanilla1 & lay x on ! c5tre ( ! cake2 let x run ov] x1 aid+ ) a knife dipp$ 9 wat] 7%ak+ (f ! drops1 h[ev]74 ,! ic+ ne$s to be v neatly done1 & mu/ n be ?ick] ?an a tw5ty-five-c5t piece4 ,n[ color ! ic+ 9 ! b[l p9k1 ) a little co*9eal1 add a drop or two ( extract ( bitt] almond or ( lemon1 ei!r ( :i* w agree ) ! vanilla t 0 9 ! :ite ic+2 !n ice ano!r %eet ( cake 9 ! same way2 a ?ird may be done ) *ocolate ic+4 ,! beauty ( ^! cakes w dep5d on ! way !y are cut4 ,y may *oose to make !m tablets an in* wide & ?ree in*es long1 or 9 loz5ge %ape--! true diamond--b 9 ei!r case ! cutt+ mu/ be exact4 ,! be/ way to h x s is to m>k ! l9es v lightly ) ! po9t ( a p5knife on ! ic+1 us+ a measure4 ,trim (f ! edge ( ! cake ) a %>p knife1 s t x is neat all r\nd1 no excess ( m>malade ooz+ out1 or te>s ( ic+ runn+ d[n4 ,!n w>m a %>p c>v+-knife 7,i am suppos+ ! cake is on a bo>d71 & cut ?r\gh ! l9es y h m>k$1 )\t hesitation1 s t !re may be no crumbs or r\ghness1 :i* sl[1 ov]-c>eful cutt+ causes4 ,:5 cut up y %\ld h1 if neatly done1 an assortm5t ( v delici\s & ornam5tal cakes4 ,,fr5* ,,sweet ,,sauces ,,= ,,pudd+s1 ,,etc4 ,sauce ,mad]e a la ,m>malade4--,a half-p\nd ( apricot m>malade2 half a tumbl] ( ,madeira or %]ry2 boil ?ree m9utes1 !n pass ?r\gh a sieve1 & s]ve z sauce to s\fflees1 cab9et pudd+s1 etc4 ,sauce des ,oeufs au ,kirs*4--,beat ! yolks ( eight eggs1 put !m 9 a saucepan ) half a tumbl] ( kirs*1 five ounces ( p[d]$ sug>1 & half ! r9d ( a lemon grat$4 ,/ir all 9 a d\ble boil] till ! mixture /icks to ! spoon2 !n remove f ! boil+ wat]2 /ir = a m9ute to prev5t curdl+2 !n x is ready to s]ve4 ,*audeau ,sauce4--,take two :ole eggs1 six yolks ( eggs1 & eight lumps ( sug> 7ea* "o rubb$ on lemon-peel71 two p9ts ( ,*ablis1 & ! juice ( half a lemon2 beat !m ov] a sl[ fire 9 a d\ble boil] till a light fro? is =m$2 be v c>eful ! eggs d n curdle :5 ! boil+-po9t is rea*$2 take ! sauce (f ! fire1 & cont9ue beat+ = a m9ute or two4 ,if small /reaks appe> on ! fro? ! sauce is done4 ,/ir 9 a tablespoonful ( f9e rum1 & ! sauce is ready to s]ve4 ,%]ry ,sauce = ,pudd+s4--,six yolks ( eggs1 "o ounce ( sug>1 half a p9t ( %]ry1 & ! ?9 peel ( a lemon4 ,beat ! eggs ) ! sug>2 :5 ! w9e is w>m1 /ir !m into x 7let ! lemon-peel /eep 9 ! w9e :ile w>m+72 /ir all toge!r till z ?ick z cream2 !n remove f ! fire1 & take out ! peel4 ,9 mak+ all ^! sauces ) eggs ! same precaution is requir$ z 9 mak+ cu/>d4 ,w9e ,sauce1 ,no4 #b4--,?ree gills ( wat]1 "o cup ( sug>1 "o teaspoonful ( corn-/>*1 & "o gill ( w9e4 ,mix ! corn-/>* ) a little wat]2 p\r ! re/ boil+ to x1 /irr+ till smoo?2 !n add ! sug>1 & boil = five m9utes2 !n add ! w9e & a few drops ( ess5ce ( lemon & ! same ( c9namon4 ,use ^! flavor+s drop by drop1 z !y diff] 9 /r5g? too mu* = an exact quantity to be giv51 & ! ta/e mu/ be ! guide4 ,rum or br&y may be us$ in/ead ( w9e2 !n ! c9namon is omitt$4 ,apricot ,sauces4--,half a small j> ( apricot jam or m>malade2 dissolve x 9 ?ree qu>t]s ( a gill ( wat] ) ! juice ( a lemon2 /ir 9 ?ree qu>t]s ( a gill ( rum4 ,?is sauce is simply made hot1 n boil$1 & may be s]v$ cold ) ,baba or ,sav>9 cake4 ,gre5gage m>malade may be sub/itut$4 ,:ipp$ ,sweet ,sauce4--,put ! yolks ( f\r eggs into a d\ble saucepan ) two ounces ( sug>1 "o glass ( %]ry1 ! juice ( "o lemon1 & a speck ( salt2 beat all toge!r2 !n set ! saucepan ov] ! fire1 & :isk ! sauce till x is a creamy fro?1 :5 x is ready to s]ve4 ,v ,f9e ,sweet ,butt] ,sauce4--,wa% f\r ounces ( butt]2 squeeze x dry2 beat x to a h>d sauce ) half a p\nd ( p[d]$ sug>2 !n put ! yolks ( two eggs 9 a cold b[l2 /ir x a m9ute1 !n add to x a little ( ! h>d sauce2 :5 well mix$ add m1 ab\t a teaspoonful at a "t2 :5 ! h>d sauce is bl5d$ ) ! yolks ( eggs1 /ir 9 by degrees a w9eglass ( br&y or rum4 ,keep on ice till want$4 ,vanilla ,cream ,sauce4--,put half a p9t ( fre% cream to boil1 res]v+ a tablespoonful2 mix ?is ) a teaspoonful ( fl\r2 /ir x into ! cream1 ) a tablespoonful ( sug>1 :5 ne> boil+2 :5 x boils1 /ir = five m9utes or t5 9 a d\ble boil]2 !n p\r out ! sauce1 & /ir 9 a small teaspoonful ( vanilla & a few drops ( extract ( rose or a teaspoonful ( rose-wat]4 ,obs]ve t ! rose is us$ to give a diff]5t tone to ! vanilla1 & n to imp>t its own flavor1 !re=e v little mu/ be us$4 ,almond ,sauce4--,dissolve f\r ounces ( almond pa/e 9 half a p9t ( sweet cream by /irr+ 9 a d\ble boil] 7! almond pa/e %\ld be grat$ fir/72 :5 bo? are hot1 add a tablespoonful ( sug> & ! yolk ( an egg2 /ir till ! egg ?ick5s1 !n remove f ! fire & s]ve4 ,,xxxiii4 ,,salads ,,& ,,*eese ,,di%es4 ,salad has come to =m "p ( ev5 ! simple/ d9n]s2 & c]ta9ly cold meat & salad & excell5t bread & butt] make a meal by no means to be despis$ ev5 by an epicure1 :ile cold meat & bread & butt] s\nd v untempt+4 ,! be/ d9n] salad w p]haps always be :ite1 crisp lettuce1 ) a simple ,fr5* dress+1 al?\gh1 to ^? acqua9t$ ) x1 esc>ole runs x h>d1 ) its cool1 wat]y ribs & crisp leaves4 ,elaborate salads1 or ^? dress$ ) mayonnaise1 are too heavy to =m ! latt] "p ( an already suffici5tly n\ri%+ meal1 b = lun*eons & supp]s ! ri* salad is invaluable4 ,salad :i* is to be eat5 ) game or to =m a c\rse at d9n] may be a crisp :ite cabbage lettuce1 wat]-cress1 ,roma9e lettuce1 or t mo/ delici\s =m ( endive1 esc>ole4 ,! dress+ %\ld be ! simple ,fr5* dress+1 ab\t :i* s mu* has be5 writt5 & said1 & :i* is s easy t p]haps x is "o reason :y s few make x well4 ,!re is no?+ to rememb] beyond ! proportions1 & s _m keep ! quantity ( oil1 v9eg>1 & pepp] & salt 9 m9d1 b ! mann] ( us+ !m seems ( no consequ5ce2 b x is ( s mu* consequ5ce1 if y d n want ! v9eg> on ! leaves & ! oil at ! bottom ( ! salad b[l1 t1 well kn[n z ! =mula is1 ,i am go+ ov] x aga9 ) a few details t may help to fix ! matt] 9 m9d4 ,9 ! fir/ place x mu/ be rememb]$ t a wet leaf w repel oil1 !re=e ! lettuce or o!r salad mu/ be well dri$ be=e x is s5t to table4 ,?is is be/ done by sw++ x 9 a salad basket1 & !n spread+ x betwe5 two clo?s = a few m9utes4 ,n[ x mu/ be q evid5t1 if a leaf wet ) wat] w refuse to reta9 oil1 t "o wet ) v9eg> w d ! same2 = ?is reason ! leaves %\ld be cov]$ ) oil be=e ! v9eg> is add$1 or ! salad w be crude & v unlike :at x %\ld be if prop]ly mix$ 9 ! foll[+ way3 ,take lettuce z ! example1 al?\gh any ( ^? m5tion$ are made 9 ! same way4 ,h ! lettuce dry 9 ! salad b[l1 put 9 ! salad-spoon a saltspoonful ( salt1 a qu>t] "o ( pepp]1 &1 hold+ x ov] ! b[l1 fill ! spoon ) oil2 mix ! salt & pepp] well ) x1 & turn x ov] ! salad2 toss ! salad lightly ov] & ov] till ! leaves gli/51 !n add two 7if = epicures1 ?ree or f\r7 m spoonfuls ( oil1 !n toss aga9 ov] & ov] till e leaf is well coat$ ) oil2 !n spr9kle 9 a saladspoonful ( %>p v9eg>4 ,toss aga91 & ! salad is ready4 ,"o salad less well kn[n ?an x des]ves to be is t made f ! grape fruit4 ,?is is an especially grateful di% = spr+ breakfa/1 :5 cool1 refre%+ ?+s are 9 ord]4 ,_m tell me !y h tri$ to eat grape fruit1 b f9d x q impossible on acc\nt ( ! int5se bitt]4 ,!re is a v slight & pleasant bitt] ) grape fruit :5 prop]ly prep>$1 b if by c>elessness or ignorance ev5 a small portion ( ! pi? is left 9 x int5se bitt] is imp>t$ to ! :ole4 ,grape-fruit ,salad4--,prep>e ! fruit1 "s h\rs be=e x is want$1 9 ! foll[+ way3 ,cut ! fruit 9 f\r z y w\ld an orange2 sep>ate ! sections2 !n remove ! pulp f ea*1 tak+ c>e t no :ite pi? or sk9 adh]es to x4 ,put ! pulp on ! ice until j be=e s]v+2 !n dress ) oil & v9eg> exactly z direct$ = lettuce1 etc4 ,meat or fi% salads %\ld always be dress$ ) mayonnaise4 ,i say no?+ ( ! well-kn[n lob/] & *ick5 salads1 :i* are s g5]al t "o is tempt$ to ?9k ! majority ( p d n "k h[ excell5t "s o!r comb9ation salads are4 ,salmon salad--! fi% flak$1 laid on a b$ ( crisp lettuce ) a bord] ( ! leaves1 & mask$ ) mayonnaise1 ) a g>ni% ( aspic--is bo? h&some & delici\s2 b cold halibut1 or ev5 cod--any firm fi% t flakes1 9 fact--make delightful salads1 & acceptable to _m :o _c eat lob/]4 ,9 ! way ( meat salads1 p>tridge or gr\se are f> da9ti] ?an *ick51 prep>$ 9 j ! same way4 ,!re is "o po9t1 h[ev]1 :i* %\ld be obs]v$ 9 mak+ all meat salads3 x is t ! mat]ial %\ld be well dress$ ) oil1 v9eg>1 & condim5ts be=e ! mayonnaise is put on4 ,usually "o ( two c\rses is foll[$3 ei!r ! meat is left dry1 ! mayonnaise be+ suppos$ suffici5t1 or x is dress$ ) mayonnaise & !n mask$ ) x4 ,9 ! latt] case ! salad is f> too ri*2 9 ! =m] x is flat1 because mayonnaise1 if rightly made1 has n acidity en\gh to flavor ! meat2 !re=e x & ! cel]y or o!r salad mix$ ) x %\ld be ba!d ) ,fr5* dress+ be=e x is mask$4 ,) ^! g5]al rules any salad may be made2 b z v>iety is ! spice ( ! table1 x may be borne 9 m9d t 9 spr+ a sprig ( m9t1 v f9ely *opp$1 gives a fragrance to lettuce1 z does *]vil or borage1 p>sley1 or a t9y bit ( onion4 ,to a game salad no?+ %\ld be add$4 ,no recipe is ne$$ = mayonnaise1 x hav+ be5 giv5 9 ! *apt] on cold sauces4 ,9 ! c\rse ( ^! *apt]s sev]al *eese di%es h be5 giv51 b !re are a few o!rs especially appropriate to ! *eese & salad c\rse1 :]e x con/itutes "p ( ! d9n]1 :i* ,i w include4 ,*eese di%es are f> less popul> 9 ?is c\ntry ?an 9 ,europe1 b !re are families ^: mascul9e memb]s eat no sweets1 & = :om a da9ty *eese di% w\ld be v acceptable4 ,g5oa ,ramaqu94--,cut a slice ( ,vi5na or o!r bak]'s bread1 half an in* ?ick1 l5g?wise ( ! loaf1 s t x cov]s ! bottom ( a fire-pro( di%--a s\ffle pan well butt]$ is excell5t2 beat two eggs & half a p9t ( milk toge!r2 add a level saltspoonful ( salt2 p\r ?is cu/>d ov] ! bread1 & leave x an h\r to soak4 ,p\r (f any cu/>d t may n be absorb$2 du/ ! bread ) pepp]2 !n cov] ) ! foll[+ mixture3 dissolve z mu* ri* *eese %av$ 9 half a gill ( cream z w cov] ! bread an in* ?ick1 /irr+ x ov] a sl[ fire4 ,season ) pepp] & salt1 & p\r ! *eese ov] ! bread4 ,put x 9 ! ov51 & bake = half an h\r1 or till q br[n4 ,*eese ,puffs4--,l9e patty-pans ) puff-pa/e1 & fill ?ree p>ts full ) ! foll[+ mixture3 put a gill ( cream 9 a d\ble boil] ) two ounces ( grat$ *eese 7half ,p>mesan if lik$71 a saltspoonful ( salt1 a p9* ( pepp]1 a p9* ( sug>1 & a l>ge teaspoonful ( butt]2 :5 all is melt$ to a ?ick cu/>d1 break into x two eggs well :ipp$4 ,! mixture is only to be made hot en\gh to melt ! *eese1 n to boil4 ,*eese ,/icks4--,take a piece ( light bread d\gh ab\t ! size ( a teacup1 roll x out on a pa/ry-bo>d1 spread x ) bits ( firm butt]1 dr$ge ) fl\r1 fold & roll1 repeat until y h roll$ 9 two ounces ( butt]1 j z = puff-pa/e2 n[ roll ! pa/ry out ! ?ird ( an in* ?ick1 cut into /rips half an in* wide & any l5g? y ?9k prop]1 lay !m v /raight on a bak+-%eet1 & bake sl[ly a v light br[n2 remove f ! ov51 let !m cool1 !n bru% !m ov] ) :ite ( egg1 & roll !m ?ickly 9 grat$ ,p>mesan2 return = a m9ute or two to ! ov54 ,^! are v good ) salad1 b _c easily be made 9 w>m wea!r4 ,%\ld ! pa/ry get too s(t :ile roll+1 put x on ice1 & x is bett] to d s at all times be=e cutt+ into /rips1 s t ! /icks may be q /raight4 ,,index4 ,allem&e ,sauce1 #ah4 ,almond ,cream1 #bbi1 #bea2 ,sauce1 #bii2 ,trifles1 #bgi2 ,turban1 #bhe2 ,wat]-ice1 #bee4 ,apple ,jelly1 #bab2 ,compote1 #bfc-bfe4 ,apricot ,sauces1 #big2 ,wat]-ices1 #bef4 ,arti*okes1 ,fri$1 #aih4 ,aspic1 ,jelly1 #aie2 ,lob/] 91 #gi2 ,mayonnaise1 #dg2 ,oy/]s 91 #gf2 ,re$-birds 91 #aei4 ,ballot9es1 #agg4 ,be>naise ,sauce1 #bf4 ,be*amel ,sauce1 #ag1 #aei4 ,beef1 ,fillets (1 #hf-hi4 ,beet-root ,fritt]s1 #aih4 ,birds1 h[ to bone1 #agb-age2 h[ to /uff1 #age4 ,biscuits1 ,r\t1 #bhf4 ,b\*ees1 #abd4 ,b\quet ( h]bs1 #cg4 ,cab9et ,pudd+1 #bcc1 #bci4 ,cakes1 ,dess]t1 #bhe1 #bhi4 ,cakes & ,sauces1 f9e1 #bia-bie4 ,*e/nut ,croquettes1 #bia4 ,madele9es1 #bia4 ,petits ,f\rs1 #bib4 ,c&i$ ,orange & ,lemon ,peels1 #bfj1 #bfa4 ,cap] ,sauce1 #bi4 ,c>d9al ,sauce1 #cj4 ,caulifl[] ,fritt]s1 #aih4 ,cel]y ,sauce1 #bi4 ,*>lotte ,russe1 #bha-bhc4 ,*ateaubri& ,sauce1 #cd4 ,*audfroid ,sauce1 #afj4 ,*audfroids4 7,see ,entrees47 ,*eese ,di%es1 #cjf-cjh4 ,g5oa ,ramaqu91 #cjf4 ,puffs1 #cjf4 ,/icks1 #cjg4 ,*e/nut ,s\p1 #eg2 ,croquettes1 #bia4 ,*ick51 a la ,holl&aise1 #aad4 ,& ,ham ,cutlets1 #aeg4 ,*audfroids (1 #aef4 ,fritot (1 #acb4 ,patties1 #aba4 ,salad1 #aed4 ,scallops1 #acj4 ,t>tlettes1 #aad4 ,timbale (1 #abi4 ,turtle fa%ion1 #acf4 ,*ocolate ,cream ,pudd+1 #bde4 ,*oice ,cook]y expla9$1 #a-c4 ,*ops1 ,lamb & ,mutton1 #ih-ajc4 ,cig>ettes1 #ajh1 #ace1 #acf4 ,c9namon1 c>e 9 select+1 #baf2 ,wat]-ice1 #bee4 ,cl>et ,granito1 #beh2 ,jelly1 #bae4 ,cod1 ,fillets (1 #fb4 ,cold ,game ,pies1 #ahc-aij4 ,compote ( ,apples1 #bfc-bfe2 ( ,*]ries1 #bgb2 ( ,*e/nuts1 #bfi1 #bgj2 ( ,oranges1 #bfi2 ( ,pe>s1 #bff1 #bfh2 ( ,pigeons1 #ade2 ( ,/rawb]ries1 #bgb4 ,consomme1 #ea-ee4 ,coquilles1 #fc1 #fd4 ,creams1 #bbc-bcj1 #bce-bcg4 ,almond ,cream1 #bbi4 ,bohemian ,jelly ,creams1 #bcg4 ,cocoanut ,cream1 #bce4 ,c(fee ,cream1 #bbf4 ,curacoa ,cream1 #bbf4 ,g+] ,cream1 #bbd4 ,hazel-nut ,cream1 #bcf4 ,"h & 9 ,europe1 #bbc4 ,neapolitan ,cream1 #bbd4 ,nut ,creams1 #bce4 ,pi/a*e ,cream1 #bbi4 ,/rawb]ry ,cream1 #bbg4 ,vanilla ,cream1 #bbg4 ,walnut or ,hickory-nut ,cream1 #bcg4 ,:ipp$ ,cream1 #bac1 #bad4 ,croquettes1 ,*e/nut1 #bia2 mann] ( prep>+1 #ajg4 ,cucumb]1 ,fillets (1 #ii2 ,fillets ( ,rabbit )1 #aej2 ,sauce1 #bi1 #dh2 ,/uff$1 #aii4 ,cul9>y matt]s1 #gi-he4 ,curacoa1 #beh4 ,currant ,wat]-ice1 #bef4 ,currants1 h[ to cook1 #bga4 ,cutlets1 h[ to prep>e1 #ajg4 ,*ick5 & ,ham1 #aeg4 ,lamb1 #ii1 #ajj4 ,mutton1 #ij1 #ih4 ,pigeon1 #adc4 ,russian ,salad =1 #aja4 ,sweetbread1 #aji4 ,veal1 #aci4 ,decorations1 uneatable1 #aif4 ,dess]t1 ,small ,cakes =1 #bhe4 ,d[nton ,sauce1 #ci4 ,dresd5 ,patty ,cases1 #aah4 ,entrees1 #hf-ajf1 #abi-aeb1 #aec-aga4 ,a ,civet1 #aej4 ,bak$ ,ravioli1 #acg4 ,cold ,lamb ,cutlets 9 ,m9t ,jelly1 #ajj4 ,*ick5 ,s\ffle1 #aca4 ,*ick51 ,turtle fa%ion1 #acf4 ,cig>ettes a la ,*asseur1 #ace4 ,cig>ettes a la ,re9e1 #acd4 ,cutlets ,*audfroid a la ,russe1 #ajb4 ,filets de ,boeuf a la ,be>naise1 #hg4 ,filets de ,boeuf aux ,*ampignons1 #hg4 ,fillet ( ,beef1 #hf4 ,fillets ( ,beef a la ,gr&e-,bretagne1 #hi4 ,fillets ( ,cucumb]1 #ii4 ,fillets ( ,rabbit ) ,cucumb]1 #aej4 ,fillets ( ,teal ) ,an*ovies1 #adh4 ,fritot ( ,*ick51 #acb4 ,gr5ad9es ( ,beef ) ,mu%rooms & ,poivrade ,sauce1 #hh4 ,gr5ad9es ( ,rabbit a la ,s\bise1 #adi4 ,lamb ,cutlets en ,concombre1 #ii4 ,lamb ,cutlets ) a ,puree ( ,mu%rooms1 #ajj4 ,lob/] ,qu5elles1 #acf4 ,mutton ,cutlets a la d',uxelles1 #ij4 ,mutton ,cutlets a la ,milanais1 #ij4 ,mutton ,cutlets1 or ,*ops1 #ih4 ,pigeon ,cutlets1 #adc4 ,pigeons a la ,t>t>e1 #add4 ,quails a la ,jubilee1 #ada4 ,quails a la ,lucullus1 #adj4 ,salmis ( ,snipe1 #adg4 ,scallops ( ,*ick5 a la ,p]igord1 #acj4 ,s\ffle ( ,p>tridges1 #adf4 ,sweetbreads a la ,supreme1 #ajc4 ,sweetbreads 9 ,cases1 #ajf4 ,sweetbreads ) ,oy/]s1 #ajd4 ,timbale ( ,*ick5 a la ,*amp5ois1 #abi4 ,timbales d',ep9>d1 #aea4 ,veal ,cutlets a la ,primrose1 #aci4 ,entrees1 ,cold1 or ,*audfroids1 #aec-aga4 ,allumettes1 #agj4 ,canapes a la ,bism>ck1 #afe4 ,cavi>e ,canapes1 #aff4 ,*audfroid ( ,re$-birds1 #afj4 ,*audfroids ( ,*ick51 #aef4 ,*eese ,biscuits a la ,/4 ,james1 #afh4 ,*ick5 & ,ham ,cutlets1 #aeg4 ,*ick5 ,salad a la ,pr9ce1 #aed4 ,cold ,*eese ,s\ffles1 #afi4 ,cr\tes de ,fromage ,glace1 #afi4 ,eggs a la ,/4 ,james1 #agj4 ,ic$ ,savory ,s\ffle1 #afb4 ,kluskis ( ,cream ,*eese1 #afh4 ,oy/]s a la ,/4 ,george1 #afi4 ,prawns en ,surprise1 #aff4 ,pr9ce ( ,wales ,canapes1 #afg4 ,re$-birds 9 ,aspic1 #aei4 ,savage ,club ,canapes1 #afd4 ,savories1 #afb-afd4 ,%rimp ,canapes1 #afh4 ,sweetbread au ,montpelli]1 #aec4 ,entrees1 ,fi%1 #fa-gj4 ,coquilles ( ,prawns1 #fc4 ,coquilles ( ,salmon or ,halibut1 #fd4 ,fillet ( ,fl\nd]s1 #fi4 ,fillet ( ,sole a la ,norm&e1 #fe4 ,fillets ( ,cod a la ,norm&e1 #fb4 ,lob/] 9 ,aspic1 #gi4 ,lob/] ,s\fflees1 #fb4 ,salmon en ,papillotes1 #fe4 ,sole a l',horly1 #ff4 ,turbans ( ,sole a la ,r\5naise1 #fg4 ,espagnole ,sauce1 #cc4 ,fillet1 h[ to1 #aha1 #ahb4 ,fillets ( ,rabbits1 #aej4 ,flavor+s & ,liqueurs1 #baj-bab4 ,fl\nd]s1 ,fillet (1 #fi4 ,fritt]s1 #aih4 ,fruits1 ,mac$o9e (1 #bbb4 ,fry+1 directions =1 #ia-ie4 ,galant9es1 #agb-agg4 ,( ,brea/ ( ,veal1 #agh4 ,( ,suck+ ,pig1 #agi4 ,game ,pie1 #ahc4 ,engli% mann] ( mak+1 9 a cru/1 #ahi1 #aij4 ,fill+ ! case (1 #ahf4 ,fr5* me?od ( mak+1 #ahe4 ,game1 ,salad to eat )1 #cjj4 ,g>ni%es1 #aia-aih4 ,color$ ,cu/>d1 #aib4 ,pr(it]olles1 #aid4 ,sp9a* ,juice1 #aib4 ,/uff$ ,arti*okes1 #aig4 ,gelat9e1 #aif2 "r proportion = jelly1 #bag4 ,g+] ,cream1 #bbd2 ,dess]t ,cakes1 #bhi2 ,wat]-ice1 #bec4 ,glaze1 #h2 h[ to pres]ve1 #aj4 ,graniti1 #beg1 #beh4 ,cl>et ,granito1 #beh4 ,%]ry ,granito1 #beh4 ,to freeze1 #beg4 ,grape-fruit ,salad1 #cjc4 ,gr5ad9es ( ,rabbit1 #adi4 ,ham1 ,puree (1 #aeb4 ,h]bs1 ,fr5*1 #ab2 h[ to *op1 #ha2 :at requir$1 #ab4 ,hors]adi% ,sauce1 #dh4 ,ice-creams & ,ices1 #bdf-bef4 ,almond ,wat]-ice1 #bee4 ,apricot ,wat]-ice1 #bef4 ,*9ese ,ice1 #beb4 ,c9namon ,wat]-ice1 #bee4 ,currant ,wat]-ice1 #bef4 ,cu/>d = ,ice-cream1 #bdi4 ,fruit ,jam & ,jellies ) ,ice-cream1 #bej4 ,g+] ,wat]-ice1 #bec4 ,grill$ ,almond ,ice-cream1 #bea4 ,ice-cream ) ,eggs1 #bdi4 ,p9eapple ,wat]-ice1 #bed4 ,pi/a*io ,wat]-ice1 #bee4 ,simple/ ,fruit ,ice-cream1 #bdf4 ,tea ,ice-cream1 #beb4 ,tutti-frutti ,ice-cream1 #bdh4 ,ice ,pudd+1 #bdj1 #bda4 ,ic$ ,cu/>d ) ,fruit1 #bdd4 ,ic$ ,pudd+s1 #bch1 #bci1 #bda1 #bdc4 ,jellies1 #bjh-bbe4 ,aspic ,jelly1 #aie4 ,consi/5cy ( ,jelly1 #bad4 ,jelli$ ,raspb]ries1 #bba4 ,jelly ) ,c&i$ ,fruits1 #bbj4 ,jelly ) ,fre% ,fruits1 #bah4 ,m9t ,jelly1 #di4 ,m\ld ( ,apple ,jelly1 #bab4 ,pla9 ,cl>et ,jelly1 #bae4 ,"r proportions ( ,gelat9e = ,jelly1 #bag4 ,roman ,pun* ,jellies1 #bbb4 ,kabobs1 ,oy/]1 #gb-gd4 ,kromeskies1 #ajg4 ,lamb ,cutlets1 #ii1 #ajj4 ,lemon ,baskets1 #bgd2 ,peels1 ,c&i$1 #bfa4 ,lemons1 h[ to grate1 #hb4 ,liqueurs & ,flavor+s1 #baj-bab4 ,lob/]1 9 ,aspic1 #gi2 ,qu5elles1 #acf2 ,sauce1 #bi2 ,s\fflees1 #fb4 ,mac>oons1 #bhg4 ,mac$o9e ( ,fruits1 #bbb4 ,madele9es1 #bia4 ,m>as*9o1 #bei4 ,matelote ,sauce1 #dj4 ,mayonnaise1 #dc1 #df1 #dg4 ,meal1 quantity to be us$1 #ge4 ,m]+ue ,pa/e1 #bea4 ,m9t ,jelly1 #di4 ,"m ,sauces1 #f4 ,mu%room ,baskets1 #bja4 ,mu%room ,jelly1 #bjj4 ,mu%rooms & ,tomatoes1 #bjj4 ,mu%rooms1 ,/uff$1 #bjj4 ,mutton ,cutlets1 #ij1 #ih4 ,neapolitan ,cream1 #bbd4 ,norwegian ,sauce1 #dg4 ,nut ,creams1 #bbi1 #bce-bcg4 ,onion1 ,spani%1 #bjb-bjd4 ,orange ,baskets1 #bgb1 #bgd4 ,orange ,compote1 #bji4 ,orange ,sauce1 #ci4 ,oy/] ,kabobs1 #gb1 #gd2 ,sauce1 #bi4 ,oy/]s1 #ga-gh4 ,a la ,t>t>e1 #gh4 ,a la ,vill]oi1 #ga4 ,9 ,aspic1 #gf4 ,v>i\s ways ( s]v+1 #ga-gh4 ,papillotes1 #fe4 ,p>sley ,sauce1 #bi4 ,p>tridges1 ,s\ffle (1 #adf4 ,patties1 #aaf-abd4 ,*ick51 #aba4 ,dresd5 ,cases =1 #aah4 ,oy/]1 #aba4 ,sweetbread1 #abj4 ,pe>s1 a la ,pr9cesse1 #bfg2 ,compote (1 #bfe1 #bff1 #bfh4 ,petits ,f\rs1 #bib4 ,pies1 ,game1 #ahc-aij4 ,pigeon ,cutlets1 #adc4 ,pigeons1 a la ,t>t>e1 #add2 ,compote (1 #ade4 ,p9eapple ,wat]-ice1 #bed4 ,piquante ,sauce1 #ce4 ,pi/a*e ,cream1 #bbi4 ,pi/a*io ,wat]-ice1 #bee4 ,poivrade ,sauce1 #cf4 ,potage1 a la ,holl&aise1 #ef2 a la ,royale1 #ei4 ,potatoes1 a la ,prov5cale1 #bjd2 ,milanese1 #bje2 ,scallop$1 #bje4 ,p\lette ,sauce1 #bj4 ,prawns1 ,coquilles (1 #fc4 ,pr9cess ,s\p1 #eh4 ,pr(it]olles1 #aid4 ,pudd+s1 #bcj-bcd1 #bch-bdf4 ,bombay ,ice ,pudd+1 #bda4 ,*ocolate ,cream ,pudd+1 #bde4 ,cold ,cab9et ,pudd+1 #bcc4 ,cold ,s\ffle ,pudd+1 #bca4 ,diplomatic ,pudd+1 #bcb4 ,filb]t & ,w9e ,ic$ ,pudd+1 #bdc4 ,frangipanni ,ic$ ,pudd+1 #bch4 ,froz5 ,pudd+1 #bce4 ,ice ,pudd+1 #bdj4 ,ic$ ,cab9et ,pudd+1 #bci4 ,ic$ ,cu/>d ) ,fruit1 #bdd4 ,ic$ ,jelly ,pudd+1 #bda4 ,ic$ ,pudd+s1 #bdc4 ,imp]ial ,rice ,pudd+1 #bca4 ,jubilee ,pudd+1 #bcj4 ,rice a la ,pr9cesse1 #bde4 ,sauces =1 #bie-bii4 ,puffs1 ,*eese1 #cjf4 ,puree ( ,ham1 #aeb4 ,qu5elles = entrees1 #abe-abi2 = s\ps1 #ec1 #ed4 ,rabbit1 ,gr5ad9es (1 #adi2 ,fillets (1 #aej4 ,rabbits1 #adh4 ,raspb]ries1 h[ to cook1 #bga2 ,jelli$1 #bba4 ,ratafia1 #bei4 ,ravioli1 ,bak$1 #acg4 ,r$ ,mayonnaise1 #df4 ,re$-birds1 ,*audfroids (1 #afj2 9 ,aspic1 #aei4 ,rice ,pudd+1 #bca4 ,rissoles1 #ajh4 ,rob]t ,sauce1 #ch4 ,roman ,pun* ,jellies1 #bbb4 ,r\t ,biscuits1 #bhf4 ,russian ,salad = ,cutlets1 #aja4 ,salads1 #cjj-cje4 ,be/ d9n]1 #cjj4 ,= ,cutlets1 #ajj4 ,grape-fruit1 #cjc4 ,h[ to dress1 #cja1 #cjb4 ,to eat ) game1 #cjj4 ,salmis ( ,snipe1 #adg4 ,salmon1 ,coquilles (1 #fd2 en ,papillotes1 #fe4 ,sauces1 #aa-bb2 #bc-cb2 #cc-da2 #db-ej4 ,a la d',uxelles1 #bj4 ,a la ,norm&e1 #ch4 ,allem&e1 #ah4 ,almond1 #bii4 ,apricot1 #big4 ,aspic ,mayonnaise1 #dg4 ,be>naise1 #bf4 ,be*amel1 #ag1 #aei4 ,blonde1 or ,:ite1 #ac-cb4 ,bordelaise1 #cg4 ,br[n1 #cc-da4 ,cap]1 #bi4 ,c>d9al1 #cj4 ,cel]y1 #bi4 ,*ateaubri&1 #cd4 ,*audfroid1 #afj1 #afa4 ,cold ,cucumb]1 #dh4 ,cold ,sauces1 #db-ej4 ,consi/5cy (1 #bd1 #aje4 ,cucumb]1 #bi4 ,des ,oeufs au ,kirs*1 #bie4 ,d[nton1 #ci4 ,espagnole1 #cc4 ,gre5 ,mayonnaise1 #df4 ,holl&aise1 #cj4 ,hors]adi%1 #dh4 ,h[ to /ir1 #ag4 ,light ,norm&e1 #ci4 ,lob/]1 #bi4 ,mad]e a la ,m>malade1 #bie4 ,matelote1 #dj4 ,mayonnaise1 #dc1 #df1 #dg4 ,m9t1 #di4 ,"m ,sauces1 #f4 ,norwegian1 #dg4 ,orange1 #ci4 ,oy/]1 #bi4 ,p>sley1 #bi4 ,piquante1 #ce4 ,poivrade1 #cf4 ,p\lette1 #bj4 ,r$ ,mayonnaise1 #df4 ,rob]t1 #ch4 ,rule = season+1 #ah4 ,%]ry1 #bif4 ,%rimp1 #bi1 #cj4 ,s\bise1 #bg4 ,/e4 ,m5eh\ld1 #be4 ,supreme1 #bc4 ,sweet ,butt]1 v f9e1 #bih4 ,sweet1 ,fr5*1 = ,pudd+s1 #bie-bii4 ,t>t>e1 #dh4 ,vanilla ,cream1 #bih4 ,vel\te1 or ,:ite1 #ad4 ,vill]oi1 #ba4 ,w9e1 #bif4 ,:ipp$ ,sweet1 #big4 ,:ite1 #bc-cb4 ,saute+1 #ie1 #if4 ,scallop$ ,potatoes1 #bje4 ,scallops ( ,*ick51 #acj4 ,%]ry ,granito1 #beh2 ,sauce1 #bif4 ,%rimp ,sauce1 #bi1 #cj4 ,sole1 a l',horly1 #ff2 a la ,norm&e1 #fe2 ,r\5naise1 #fg4 ,s\bise ,sauce1 #bg2 ) ,gr5ad9es ( ,rabbit1 #adi4 ,s\ffle ( ,*ick51 #aca2 ( ,lob/]1 #fb2 ( ,p>tridges1 #adf2 ( ,tomato1 #bjf4 ,s\ps1 #ea-fj4 ,*e/nut1 #eg4 ,consomme a la ,ra*el1 #eb4 ,consomme a la ,sevigne1 #ee4 ,potage a la ,holl&aise1 #ef4 ,potage a la ,royale1 #ei4 ,pr9cess1 #eh4 ,to cle> ,consomme1 #ea4 ,spani% ,onion1 #bjd4 ,spices & h]bs requir$1 #ab4 ,sp9a* ,fritt]s1 #bjf2 ,juice1 #aib4 ,/e4 ,m5eh\ld ,sauce1 #be4 ,/ock1 #g2 to r$uce to ,glaze1 #h4 ,/rawb]ries1 h[ to cook1 #bga2 ,compote (1 #bgb4 ,/rawb]ry ,cream1 #bbg4 ,/uff$ ,arti*okes1 #aig2 ,cucumb]s1 #aii4 ,suck+ ,pig1 ,ballot9es (1 #agi4 ,supreme ,sauce1 #bc4 ,sweet ,sauce = ,pudd+s1 #bie-bii4 ,sweetbreads a la ,supreme1 #ajc2 au ,montpelli]1 #aec2 brais$1 #aac2 ,cutlets (1 #aji2 9 ,cases1 #ajf2 ,patties1 #abj2 ) ,oy/]s1 #ajd4 ,sweets1 #bfb-bhj4 ,almond ,trifles1 #bgi4 ,almond ,turban1 #bhe4 ,*>lotte ,russe ) ,gelat9e1 #bhc4 ,compote ( ,apple ,m>malade1 #bfe4 ,compote ( ,apples or ,pe>s ,grille1 #bfe4 ,compote ( ,*]ries1 #bgb4 ,compote ( ,oranges1 #bfi4 ,compote ( ,pe>s1 #bff4 ,compote ( ,/rawb]ries1 #bgb4 ,compote ( ,/uff$ ,apples1 #bfd4 ,compotes ( ,apple1 #bfc1 #bfd4 ,compotes ( ,*e/nuts1 #bfi1 #bgj4 ,f9e ,small ,dess]t ,cakes1 #bhe4 ,g+] ,dess]t ,cakes1 #bhi4 ,lemon ,baskets1 #bgd4 ,little ,*9a ,di%es1 #bgh4 ,mac>oons1 #bhg4 ,orange ,baskets fill$ ) fruit1 #bgb4 ,orange ,basket ,glace1 #bgd4 ,pe>s a la ,pr9cesse1 #bfg4 ,p9k ,compote1 #bfg4 ,raspb]ry ,*>lotte ,russe1 #bha4 ,r\t ,biscuits1 #bhe4 ,swiss ,va*]91 #bgf4 ,v>iegat$ ,compote ( ,pe>s1 #bfh4 ,t>t>e ,sauce1 #dh4 ,teal ) ,an*ovies1 #adh4 ,timbale ( ,*ick51 #abi4 ,timbales d',ep9>d1 #aea4 ,tomato ,jelly1 #bje2 ,s\ffle1 #bjf4 ,tomatoes & ,mu%rooms1 #bjj4 ,trifles1 ,almond1 #bgi4 ,turban1 ,almond1 #bhe4 ,turbans ( ,sole1 #fg4 ,uneatable decorations1 #aif4 ,va*]91 ,swiss1 #bgf4 ,vanilla ,cream1 #bbg2 ,cream ,sauce1 #bih4 ,v>iegat$ ,compote ( ,pe>s1 #bfh4 ,veal ,cutlets a la ,primrose1 #aci4 ,vegetables1 #aig-bjg4 ,a few ways ( cook+1 #aig4 ,beet-root ,fritt]s1 #aih4 ,caulifl[] ,fritt]s1 #aih4 ,fri$ ,arti*okes1 #aih4 ,milanese ,potatoes1 #bje4 ,mu%room ,baskets1 #bja4 ,mu%room ,jelly1 #bjj4 ,mu%rooms & ,tomatoes1 #bjj4 ,mu%rooms /uff$ a la ,lucullus1 #bjj4 ,potatoes a la ,prov5cale1 #bjd4 ,scallop$ ,potatoes1 #bje4 ,spani% or ,portuguese ,onion1 #bjb1 #bjc4 ,sp9a* ,fritt]s1 #bjf4 ,/uff$ ,cucumb]s1 #aii4 ,/uff$ ,spani% ,onion1 #bjd4 ,tomato ,jelly1 #bje4 ,tomato ,s\ffle1 #bjf4 ,v>i\s ways ( s]v+1 #aii-bjg4 ,vel\te1 or ,:ite ,sauce1 #ad4 ,vill]oi ,sauce1 #ba4 ,walnut or ,hickory-nut ,cream1 #bcg4 ,wat]-ices1 #bec-bef4 ,almond1 #bee4 ,apricot1 #bef4 ,c9namon1 #bee4 ,currant1 #bef4 ,g+]1 #bec4 ,p9eapple1 #bed4 ,pi/a*io1 #bee4 ,:ipp$ ,cream1 #bac1 #bad2 ,sweet ,sauces1 #big4 ,:ite ,sauces1 #bc-cb4 ,w9e1 ,ic$ ,pudd+1 #bdc2 ,sauces1 #bif4 ,,! ,,end4 ,,miss ,,corson',s ,,family ,,liv+ ,,on #ejj ,a ,,ye>4 ,family ,liv+ on #ejj a ,ye>4 ,a ,daily ,ref]5ce ,book = ,"y & ,inexp]i5c$ ,h\sewives4 ,by ,,juliet ,,corson4 #afmo1 ,clo?1 #a #be4 ,if we ev] get z mu* z #ejj a ye> we %all pur*ase ?is book & live l a pr9ce4444 ,x goes c>efully ?r\gh ! exp5ses ( daily liv+1 & indicates ! ?\s& & "o ways 9 :i* a p5ny c be sav$ & ano!r p5ny put :]e x w d mo/ good4 ,a book ( ?is k9d plac$ 9 ! h&s ( ^? :o h v limit$ means w %[ t !y c live v com=tably & h q en\gh to eat on a v small sum4--,n4 ,y4 ,h]ald4 ,x is a helpful work+ book1 s5sible & practical1 & tells h[ to buy1 cook1 & s]ve all sorts ( food2 h[ to c1 pickle1 & pres]ve2 & h[ to arrange & s]ve lun*eons1 d9n]s1 & teas1 all 9 ! mo/ economical mann] consi/5t ) appetiz+ results4--,sunday-,s*ool ,times1 ,philadelphia4 ,food-economi/1 cook-book1 & in/ructor 9 table s]vice all 9 "o4444 ,! book is a capital "o1 & e h\sekeep] %\ld feel grateful to ! able & pa9/ak+ au?or4--,n4 ,y4 ,po/4 ,! production ( a lady :o und]/&s h] subject ?or\ghly1 & :o e>ne/ly wi%es to help o!rs t[>ds ! same useful k4444 ,a book ( ?is sort 7& ,miss ,corson is ! be/ able to produce x ( any "o we "k7 is a great aid1 & ! m x is circulat$ ! m h\seholds w be made happy4--,*ur*man1 ,n4 ,y4 ,e h\se-keep]1 :e!r com+ )9 ! scope ( ! au?or's ef=t or n1 w f9d _m in/ructive h9ts1 a due reg>d = :i* w be conducive to ! improv$ physical well-be+ & increas$ m5tal s]5ity ( ! v>i\s memb]s ( h] h\sehold4--,/4 ,l\is ,republican4 ,,publi%$ ,,by ,,h>p] ,,bro!rs1 ,,new ,,york4 -- ,,h>p] ,,bro!rs w s5d ! above "w by mail1 po/age prepaid1 to any "p ( ! ,unit$ ,/ates or ,canada1 on receipt ( ! price4 ,,mrs4 ,,%]wood',s ,,mann]s ,,& ,,social ,,usages ,,9 ,,am]ica4 ,mann]s & ,social ,usages 9 ,am]ica4 ,a ,book ( ,etiquette4 ,by ,mrs4 ,,john ,,%]wood4 pp4 #ddh4 ,new & ,enl>g$ ,edition1 ,revis$ by ! ,au?or4 #afmo1 ,extra ,clo?1 #a #be4 ,mrs4 ,%]wood's admirable little volume diff]s f ord9>y works on ! subject ( etiquette1 *iefly 9 ! two facts t x is f\nd$ on its au?or's p]sonal famili>ity ) ! usages ( really good society1 & t x is inspir$ by good-s5se & a helpful _s4444 ,we ?9k ,mrs4 ,%]wood's little book ! v be/ & mo/ s5sible "o ( its k9d t we ev] saw4--,n4 ,y4 ,comm]cial ,adv]tis]4 ,we h no hesitation 9 decl>+ x to be ! be/ "w ( ! k9d yet publi%$4 ,! au?or %[s a j appreciation ( :at is good-bre$+ & :at is snobbi%ness4444 ,9 happy discrim9ations ! excell5ce ( ,mrs4 ,%]wood's book is conspicu\s4--,brooklyn ,union4 ,x is a s5sible & pleasantly writt5 volume1 :i* has already won recognition z "o ( ! be/ books ( its k9d1 & ?is new edition is call$ = by ! he>t9ess ) :i* ! public has endors$ ! "w4--,c\ri]1 ,bo/on4 ,a s5sible1 compreh5sive book1 :i* has endur$ criticism successfully1 & des]ves n[ to be reg>d$ ! be/ book ( its k9d publi%$ 9 ?is c\ntry4444 ,a bett] guide ?an ,mrs4 ,%]wood's book ?r\gh ! pa?s ( social usages we d n "k4 ,! book is a h&some "o1 z x ought to be4--,*ri/ian ,intellig5c]1 ,n4 ,y4 ,,publi%$ ,,by ,,h>p] ,,bro!rs1 ,,new ,,york4 -- ,,h>p] ,,bro!rs w s5d ! above "w by mail1 po/age prepaid1 to any "p ( ! ,unit$ ,/ates or ,canada1 on receipt ( ! price4 ,,books ,,= ,,! ,,h\sehold4 ,,mrs4 ,,h5d]son',s ,,practical ,,cook+4 ,practical ,cook+ & ,d9n] ,giv+4 ,a ,treatise conta9+ ,practical ,in/ructions 9 ,cook+2 9 ! ,comb9ation & ,s]v+ ( ,di%es1 & 9 ! ,fa%ionable modes ( ,ent]ta9+ at ,breakfa/1 ,lun*1 & ,d9n]4 ,by ,,m>y ,f4 ,,h5d]son4 ,illu/rat$4 #abmo1 ,wat]-pro( ,cov]1 #a #ej4 ,,mrs4 ,,h5d]son',s ,,diet ,,= ,,! ,,sick4 ,diet = ! ,sick4 ,a ,treatise on ! ,values ( ,foods1 _! ,application to ,special ,conditions ( ,heal? & ,disease1 & on ! ,be/ ,me?ods ( _! ,prep>ation4 ,by ,,m>y ,f4 ,,h5d]son4 ,illu/rat$4 #abmo1 ,clo?1 #a #ej4 ,,mrs4 ,,wa%+ton',s ,,unrivall$ ,,cookbook4 ,! ,unrivall$ ,cook-,book & ,h\se-keep]'s ,guide4 ,by ,,mrs4 ,,wa%+ton4 #abmo1 ,wat]-pro( ,cov]1 #b #jj4 ,,mrs4 ,,smi?',s ,,virg9ia ,,cook]y-,,book4 ,virg9ia ,cook]y-,book4 ,by ,,m>y ,,/u>t ,,smi?4 #abmo1 ,clo?1 #a #ej2 #dto1 ,pap]1 #be c5ts4 ,,baz> ,,cook+ ,,receipts4 ,cook+ ,receipts f ,h>p]'s ,baz>4 #cbmo1 ,pap]1 #be c5ts2 ,clo?1 #dj c5ts4 ,,miss ,,oakey',s ,,beauty ,,9 ,,dress4 ,beauty 9 ,dress4 ,by ,,miss ,,oakey4 #afmo1 ,clo?1 #a #jj4 ,,mrs4 ,,dew+',s 7,,miss ,,oakey7 ,,beauty ,,9 ,,! ,,h\sehold4 ,beauty 9 ! ,h\sehold4 ,by ,mrs4 ,t4 ,w4 ,,dew+1 ,au?or ( ,beauty 9 ,dress4 ,illu/rat$4 #afmo1 ,clo?1 #a #jj4 ,,coan',s ,,ounces ,,( ,,prev5tion4 ,ounces ( ,prev5tion4 ,by ,,titus ,,munson ,,coan1 ,m4,d4 #abmo1 ,pap]1 #be c5ts2 ,clo?1 #ej c5ts4 ,,mrs4 ,,*ur*',s ,,money-,,mak+ ,,= ,,ladies4 ,money-,mak+ = ,ladies4 ,by ,,ella ,,rodman ,,*ur*4 #afmo1 ,clo?1 #ij c5ts4 ,,walk]',s ,,h9ts ,,to ,,wom5 ,,on ,,! ,,c>e ,,( ,,prop]ty4 ,h9ts to ,wom5 on ! ,c>e ( ,prop]ty4 ,by ,,alfr$ ,,walk]4 #cbmo1 ,pap]1 #bj c5ts2 ,clo?1 #ce c5ts4 ,,miss ,,corson',s ,,family ,,liv+4 ,family ,liv+ on #ejj a ,ye>4 ,a ,daily ,ref]5ce ,book = ,"y & ,inexp]i5c$ ,h\sewives4 ,by ,,juliet ,,corson4 #afmo1 ,clo?1 #a #be4 ,,mrs4 ,,h]rick',s ,,h\se-,,keep+ ,,made ,,easy4 ,h\se-keep+ ,made ,easy4 ,by ,,*ri/9e ,,t]hune ,,h]rick4 #afmo1 ,clo?1 #a #jj4 ,,publi%$ ,,by ,,h>p] ,,bro!rs1 ,,new ,,york4 -- ,,h>p] ,,bro!rs w s5d any ( ! above works1 po/age prepaid1 to any "p ( ! ,unit$ ,/ates or ,canada1 on receipt ( ! price4 ,transcrib]'s ,note ,! foll[+ typographical errors 7 correct$4 ,page ,error #f allem&e is ! same *ang$ to ,allem&e is ! same #afj pate de foie gras *ang$ to pate de foie gras #aff ,cavi>y ,canapes *ang$ to ,cavi>e ,canapes #cji ,be>naise ,sauce *ang$ to ,be>naise ,sauce #cji ,t>tlets *ang$ to ,t>tlettes #caa ,c\combre *ang$ to ,concombre #caa ,puree ( ,mu%rooms *ang$ to ,puree ( ,mu%rooms #caa a la ,milanaise *ang$ to a la ,milanais #caa a la ,p]igord *ang$ to a la ,p]igord #cab ,ham1 ,puree ( *ang$ to ,ham1 ,puree ( #cac ,mac$o9e ( ,fruits *ang$ to ,mac$o9e ( ,fruits #cac ,m]+ue ,pa/e *ang$ to ,m]+ue ,pa/e #cad ,puree ( ,ham *ang$ to ,puree ( ,ham #cad ,be>naise *ang$ to ,be>naise #cae ,/e4 ,m5eh\ld *ang$ to ,/e4 ,m5eh\ld ,ad #b pp4#ddh4 *ang$ to pp4 #ddh4 ,ad #c #abmo1 ,clo?1 #a #ej *ang$ to #abmo1 ,clo?1 #a #ej4 ,inconsi/5tly spell$ & hyph5at$ words blond _/ blonde cocoa-nut _/ cocoanut h\se-keep] _/ h\sekeep] lemon-juice _/ lemon juice pepp]-corns _/ pepp]corns ramequ9 _/ ramek9 rose-wat] _/ rosewat] salt-spoonful _/ saltspoonful s\ffle _/ s\fflee ,s\ffle _/ ,s\fflee s\ffles _/ s\fflees ,s\ffles _/ ,s\fflees "u-side _/ und]side wat]-cress _/ wat]cress