,note3 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/cu#caibd jjcehjhch ,,allied ,,cookery ,british ,french ,italian ,belgian ,russian ,arranged by ,,grace ,,clergue ,,harrison and ,,gertrude ,,clergue ,to ,aid the ,war ,sufferers in the ,devastated ,districts of ,france ,introduction by ,hon4 ,raoul ,dandurand ,commandeur de la ,lgion d',honneur ,prefaced by ,stephen ,leacock and ,ella ,wheeler ,wilcox ,g4 ,p4 ,putnam's ,sons ,new ,york and ,london ,the ,knickerbocker ,press #aiaf ,copyright1 #aiaf by ,grace ,clergue ,harrison ,the ,knickerbocker ,press1 ,new ,york ,,the ,,purpose of this little book is to procure funds in aid of the farmers in that part of ,france which was devastated by the invasion of the ,german armies and subsequently regained by the ,french4 ,this region1 in part1 one of the most fertile in ,france1 and which sustained hundreds of thousands of inhabitants engaged in agricultural pursuits1 has been left desolate1 with all buildings destroyed and all farming implements1 cattle1 and farm products taken off by the invaders for military uses4 ,its old men1 women1 and children1 who survived the slaughter of invasion1 are now undertaking the labour of restoring their farms4 ,to help in the supply of seeds1 farm implements1 and other simple but essential means of enabling these suffering people to regain by their own efforts the necessaries of life1 the compilers offer to the public this book on ,cookery4 ,its proceeds will be distributed by ,le ,secours ,national1 of ,france1 whose effective organization assures its best and most helpful disposition4 ,an acknowledgment must be made for the kind assistance of friends in securing desirable recipes4 ,there are some that will be novel to many households1 and all of them will give satisfaction when exactly followed4 ,the compilers will gladly answer requests for information from any one wishing further to support this cause4 ,,mrs4 ,,wm4 ,,lynde ,,harrison1 ,milestone ,house1 ,branford1 ,conn4 ,,miss ,,gertrude ,,clergue1 #eig ,sherbrooke ,street ,west1 ,montreal4 ,,contents ,,page ,,introduction4 ,hon4 ,r4 ,dandurand #e ,,allied ,,food4 ,stephen ,leacock #h ,,foreword4 ,ella ,wheeler ,wilcox #ab ,,charlotte ,,de ,,pommes4 ,elise ,jusserand #ad ,,soups ,bouillabaisse #ae ,borcht #af ,mushroom ,soup #ag ,serbian ,chicken ,soup #ag ,vegetable ,soup #ah ,lettuce ,soup #ai ,pot-au-,feu #ai ,onion ,soup #bj ,soldiers' ,soup #ba ,stschi #ba ,buraki #bb ,lentil ,soup #bb ,black ,bean ,soup #bc ,fish ,chowder #bc ,,fish ,roast ,oysters #bd ,raie au ,beurre ,noir #bd ,salmon ,tidnish #be ,aubergine ,aux ,crevettes #be ,lobster ,beaugency #bf ,scallops en ,brochette #bf ,filet of ,sole ,florentine #bf ,salmon ,teriyaki #bg ,filet of ,sole ,marguery #bh ,codfish with ,green ,peppers #bh ,herring ,roes1 ,baked #bi ,creamed ,fish #cj ,mousseline of ,fish #cj ,haddock ,mobile #ca ,kedgaree #ca ,pickled ,salmon #ca ,,meats ,,and ,,entr,,es ,russian ,pirog ,kulbak #cc ,carbonade ,flamande #cc ,blanquette of ,veal #cd ,blanquette of ,chicken #ce ,stracotto #ce ,duck ,st4 ,albans #cf ,boned ,turkey #cg ,chicken and ,cabbage #cg ,leg-of-,mutton ,pie #ch ,russian ,steaks #ch ,another ,russian ,method for ,beef-,steaks #ci ,stewed ,kidneys #ci ,chicken #dj ,baked ,ham #dj ,rillettes de ,tours #da ,rice and ,mutton #db ,baked ,eggs #db ,tripe #db ,tripe1 ,italian #dc ,timbale of ,partridges #dd ,stewed ,hare #dd ,indian ,pilau #df ,stuffed ,beef ,steaks #dg ,podvarak #dg ,ribs of ,pork en ,casserole #dh ,salmis de ,lapin #dh ,sheep's ,head #di ,macaroni ,pie #ej ,kidney and ,mushrooms #ea ,,curries ,indian ,curry #eb ,fricassee of ,chicken #eb ,a ,simpler ,indian ,curry #ec ,another ,curry ,sauce #ed ,,pastes1 ,,cheese1 ,,etc4 ,macaroni with ,cheese #ef ,macaroni #ef ,polenta with ,cheese #eg ,lentil ,croquettes #eg ,risotto #eh ,risotto ,milanaise #eh ,ravioli #ei ,egg ,coquilles1 with ,spinach #fj ,pirog of ,mushrooms #fj ,paste for ,russian ,pirog #fj ,eggs ,romanoff #fa ,oeufs ,pochs ,ivanhoe #fa ,cheese ,puffs #fa ,moskva ,cheesecakes #fb ,cheese ,fritters #fb ,cheese ,pudding #fc ,chicory or ,endive #fc ,stewed ,cos ,lettuces #fc ,asparagus #fd ,celery ,croquettes #fe ,ragot of ,celery #ff ,stuffed ,onions #fg ,onions1 ,venetian ,style #fg ,fried ,pumpkin or ,squash #fh ,cucumbers #fh ,sarma #fi ,polenta ,pasticciata #gj ,fried ,bread with ,raisins #ga ,polenta ,croquettes #gb ,rice with ,mushrooms #gb ,timbales of ,bread with ,parmesan ,sauce #gc ,,sauces ,cheese ,sauce #gd ,tomato ,sauce #gd ,another ,tomato ,sauce #gd ,mustard ,sauce #ge ,a ,meat ,sauce #ge ,another ,meat ,sauce #gf ,lombarda ,sauce #gf ,horse-,radish ,sauce #gg ,gnocchi di ,semolina #gg ,,salads ,italian ,salad #gi ,lettuce ,salad #gi ,sandwich ,dressing #gi ,salad ,dressing #hj ,cheese ,dressing #hj ,,vegetables ,potato ,cakes #ha ,petits ,pois #ha ,string ,beans #ha ,red ,cabbage #hb ,cabbage with ,cheese ,sauce #hb ,glazed ,onions #hc ,spinach ,souffl #hc ,,puddings1 ,,cakes1 ,,etc4 ,french ,pancakes #hd ,crepes ,suzette #hd ,sauce for ,crepes ,suzette #hd ,another ,suzette ,pancake #he ,kisel #he ,carrot ,pudding #hf ,old ,english ,plum ,pudding #hf ,banana ,trifle #hg ,cream ,tart #hg ,chocolate ,pudding #hh ,fried ,apples #hi ,orange ,pudding #hi ,oat ,cakes #ij ,tea-,cakes #ia ,tea ,pancakes #ia ,canadian ,war ,cake #ib ,serbian ,cake #ib ,ravioli ,dolce #ic ,chestnuts #ic ,gnocchi of ,milk #id ,almond ,pudding #id ,chestnut ,fritters #ie ,chestnut ,cream #ie ,tapioca ,pudding #if ,ginger ,ice-,cream #ig ,almond ,cake #ig ,queen ,cakes #ih ,francescas #ih ,oat ,cakes #ih ,gateau ,polonais #ii ,anise ,cakes #ii ,gordon ,highlander ,gingerbread #ajj ,scotch ,short ,bread #ajj ,cramique #ajj ,gaufres #aja ,pets de ,nonne #aja ,brioche de la ,lune #ajb ,victoria ,scones #ajc ,nut ,bread #ajc ,bran ,muffins #ajc ,scotch ,scones #ajd ,blinni #ajd ,baked ,hominy #ajd ,marrons ,glacs #aje ,small ,cucumber ,pickles #aje ,preserved ,strawberries #ajf ,rhubarb ,jelly #ajg ,tomato ,soup for ,canning #ajg ,budo ,cup #ajh ,,introduction ,,comit ,,france-,,am,,rique 7,section ,canadienne7 ,chambre-#ca1 ,edifice ,duluth ,montral1 ,march #b1 #aiaf4 ,,mrs4 ,,wm4 ,,lynde ,,harrison1 ,,miss ,g4 ,,clergue4 ,mesdames3 ,vous dsirez faire quelque chose pour venir en aide aux victimes de la guerre en ,france et1 dans ce but1 vous publiez un livre utile dont vous faites tous les frais d'impression de manire ce que le produit total de la vente soit vers au ,comit de ,secours ,national de ,paris4 ,le but que vous vous proposez est fort louable car les besoins sont grands au pays de ,france4 ,on a fait dernirement le recensement des rfugis belges et franais chasss de leurs demeures et recueillis dans les diverses communes de ,france4 ,ils sont plus de #ijj1jjj et les allemands out renvoy en ,france par la voie de la ,suisse plus de #ajj1jjj prisonniers--vieillards1 femmes et enfants--qu'ils ne voulaient plus nourrir et qui out t rendus1 dnus de tout1 la charit publique4 ,tous ces malheureux doivent tre vtus de la tte aux pieds4 ,les ,etats-,unis et le ,canada out heureusement fait leur part pour soulager cette grande infortune1 grce aux appels ritrs de l',american ,relief ,clearing ,house de ,paris et de ,new-,york et des divers comits canadiens du ,secours ,national de ,paris1 organiss par le ,comit ,france-,amrique4 ,les hpitaux franais rclament aussi1 bon droit1 notre sollicitude1 car c'est la ,france qui supporte le plus fort de l'assaut teuton sur la frontire de l',ouest et ses blesss doivent dpasser le demi million4 ,devant cette grande dtresse la ,croix-,rouge amricaine et la ,croix-,rouge canadienne ne sont pas demeures indiffrentes et des milliers de caisses out t envoyes aux hpitaux franais4 ,malheureusement la liste des calamits qui out fondu sur la ,france ne s'arrte pas l3 tout le territore envahi par les troupes allemandes1 dont elles out t chasses1 qui va de la ,marne l',aisne1 et que couvraient des centaines de villages prospres dans une des rgions les plus fertiles et les plus riches de la ,france1 a t ravag par les troupes ennemies4 ,les propritaires de ces milliers de fermes--vieillards1 femmes et enfants--sont revenus leurs foyers dtruits pour relever leurs maisons et faire produire la terre la nourriture dont ils ont besoin4 ,ils ont tout perdu3 maisons1 meubles1 vtements1 animaux1 instruments aratoires4 ,ce sont ces derniers qui attirent particulirement votre commisration4 ,en face de cette misre effroyable tous les coeurs s'meuvent et chacun veut apporter son aide ces braves gens4 ,vous donnez au public une occasion facile et agrable de faire ce geste en mettant sa porte un livre intressant dont le prix ira soulager les nobles victimes de la guerre en ,france4 ,je vous souhaite une forte recette4 ,veuillez agrer1 mesdames1 avec mes flicitations1 l'expression de mes sentiments distingus4 ,illustration3 ,r4 ,dandurand ,prsident du ,comit ,france-,amrique ,section ,canadienne4 ,,allied ,,food ,as soon as ,i heard of the proposed plan of this book ,i became positively frantic to co-operate in it4 ,the idea of a cookery book which should contain ,allied ,recipes and ,allied ,recipes only1 struck me at once as one of the finest ideas of the day4 ,for myself ,i have felt for some time past that the time is gone1 and gone for ever1 when ,i can eat a ,german ,pretzel or a ,wiener ,schnitzel4 ,it gives me nothing but remorse to remember that there were days when ,i tolerated1 ,i may even say ,i enjoyed1 ,hungarian ,goulash4 ,i could not eat it now4 ,as for ,bulgarian ,boosh or ,turkish ,tch'kk1 the mere names of them make me ill4 ,for me1 for the rest of my life1 it must be ,allied ,food or no food at all4 ,one may judge1 therefore1 with what delight ,i received the news of this patriotic enterprise4 ,i at once telegraphed to the editors the following words3 ,am willing to place at your service without charge entire knowledge of cookery4 ,forty-six years' practical experience4 ,to this telegram ,i received no reply4 ,i am aware that there is1 even in cooking circles1 a certain amount of professional jealousy4 ,it may be that ,i had overpassed the line of good taste in offering my entire knowledge4 ,i should have only offered part of it4 ,i therefore resolved that instead of writing the whole book as ,i had at first intended1 ,i would content myself with sending to the editors1 a certain number of selected recipes of a kind calculated to put the book in a class all by itself4 ,i sent1 in all1 fifty recipes4 ,i regret to say that after looking over the pages of the book with the greatest care1 and after looking also on the back of them1 ,i do not find my recipes included in it4 ,the obvious conclusion is that while this book was in the press my recipes were stolen out of it4 ,the various dishes that ,i had selected were of so distinctive a character and the art involved in their preparation so entirely recherch that it seems a pity that they should be altogether lost4 ,they contained a certain je ne sais quoi which would have marked them out as emphatically the perquisite of the few4 ,to say that they were dishes for a king is to understate the fact4 ,it is therefore merely in the public interest and from no sense of personal vanity that ,i reproduce the substance of one or two of them in this preface4 ,there was a whole section1 for example1 on ,eggs1 which ,i am extremely loath to lose4 ,it showed how by holding an egg down under boiling water till it is exhausted1 it may be first cooked and then be passed under a flat iron until it becomes an ,egg ,pancake4 ,it may be then given a thin coat of varnish and served in a railway restaurant for years and years4 ,i had also an excellent recipe for ,rum ,omelette4 ,it read3 ,take a dipper full of rum and insert an omelette in it4 ,serve anywhere in ,ontario4 ,i am convinced that this recipe alone would have been worth its weight in rum4 ,but it would be childish of me to lay too much stress on my own personal disappointment or regret4 ,when ,i realized what had happened ,i felt at once that my co-operation in this book must take some other form4 ,i therefore sent to the editors a second telegram which read3 ,am willing to eat free of charge all dishes contained in volume4 ,this offer was immediately accepted1 and ,i am happy to assure readers of this book that ,i have eaten each and every one of the preparations in the pages that follow4 ,to prevent all doubt ,i make this statement under oath4 ,i had intended to make merely an honest statement of the fact but my friends tell me that a statement under oath is better in such a case than a mere honest statement4 ,stephen ,leacock ,,foreword ,god what a world6 if men in street and mart ,felt that same impulse of the human heart ,which makes them in the hour of flame and flood ,rise to the meaning of true ,brotherhood6 ,,the heart of the world throbs with sympathy for the suffering women and children in the war-devastated countries of ,europe4 ,he who does not long to be a helper in this hour of vast need and unprecedented anguish must be made of something more adamant than stone4 ,america owes a large debt to the culinary artists of ,europe4 ,without their originality and finished skill1 in the creation of savory dishes for the table1 the art of entertaining in our land could never have attained its present perfection4 ,ever ready to incorporate in her own methods whatever other countries had to offer as improvements1 ,america has received from the epicurean chefs of ,europe conspicuous benefits4 ,in every menu from coast to coast1 these facts make themselves evident4 ,it is then fitting1 that at this crucial hour1 we repay something of the debt we owe by making this little cooking manual an instant and decided success1 knowing the proceeds from its sale will relieve such distress as we in our sheltered homes can scarcely picture by the greatest effort of imagination4 ,our souls should be vessels receiving ,the waters of love for relieving ,the sorrows of men4 ,for here lies the pleasure of living3 ,in taking ,god's bounties and giving ,the gifts back again4 ,ella ,wheeler ,wilcox ,,charlotte ,,de ,,pommes ,prendre des pommes reinettes ppines1 minces et sautes au beurre avec quelques pinces du sucre et une demi-gousse de vanille4 ,de cette fondue de pommes qui ne doit pas tre trop cuite1 on garnit un moule charlotte dont les parois auront t revtues d'troites tranches de mie de pain trempes dans du beurre pur et saupoudr de sucre4 ,ces tranches de pain doivent tre places dans le moule1 se chevauchant1 les unes sur les autres4 ,garnir le fond du moule d'une abaisse de pain de mie galement beurre et saupoudre de sucre4 ,recouvrir la charlotte d'une abaisse prise dans la crote du pain de mie afin de la protger contre l'action trop vive du calorique4 ,faire cuire la charlotte au four pendant #ce ou #dj minutes2 la laisser reposer pendant quelques minutes l'tuve avant de la dmouler1 et la servir avec une sauce l'abricot1 parfume au ,kirsch4 ,elise ,jusserand ,ambassade de ,france aux ,etats-,unis4 ,march #b1 #aiaf4 ,allied ,cookery ,soups ,,bouillabaisse 7,the national dish of ,marseille7 ,indeed1 a rich and savory stew 'tis2 ,and true philosophers1 methinks1 ,who love all sorts of natural beauties1 ,should love good victuals and good drinks4 ,and ,cordelier or ,benedictine ,might gladly1 sure1 his lot embrace1 ,nor find a fast day too afflicting1 ,which served him up a ,bouillabaisse4 ,,thackeray4 ,cut off the best parts of #c medium-sized flounders and #f butterfish and put them aside2 the remaining parts of the fish--skin1 bones1 heads1 etc4--boil in water #bj minutes2 this should make #a quart of fish stock when strained4 ,put #c tablespoons of olive oil in stew-pan1 add #d chopped onions1 #c cloves of chopped garlic1 a few sprigs of parsley1 #a bayleaf1 #a_/d teaspoon fennel1 #a_/d teaspoon saffron1 #a_/b teaspoon whole black pepper ground1 salt1 fry until golden brown4 ,then add #c or #d tomatoes and a pimento1 #a_/c quart of white wine1 #b_/c quart of water1 boil #ae minutes4 ,strain and return to the kettle2 add the flounder and butterfish in pieces as large as possible1 #a_/b lb4 of codfish tongues1 #a lb4 of eel2 boil #aj minutes1 add the fish stock1 #a lb4 of scallops1 boil #aj more minutes4 ,rub together #a oz4 of flour and #a oz4 of butter2 drop this in the soup in little balls five minutes before serving4 ,then put in #a_/b lb4 of shrimps and #a large boiled lobster cut in large pieces4 ,rub with garlic some round slices of bread and serve the ,bouillabaisse on them4 ,this will serve #ab persons4 ,one is not able to obtain here the varieties of fish of the ,midi1 but the above will make an excellent substitute4 ,,borcht 7,russian7 ,make a clear1 light-coloured1 highly seasoned stock of beef and veal or of chicken4 ,strain and remove all fat4 ,a ,russian gourmet will say that really good ,borcht should be made with #b ducks and a chicken in the stock4 ,cut up some red beets and boil them in the stock2 about #d large beets to #h cups of stock4 ,when the beets are cooked squeeze in enough lemon-juice to give it a slightly acid flavour1 then clear by stirring in the whipped white of an egg and bringing it to the boiling point4 ,strain carefully4 ,serve in cups with a spoonful of sour cream4 ,if the colour fails to be bright red1 a few drops of vegetable colouring may be added4 ,,mushroom ,,soup 7,french7 ,three-quarters lb4 of fresh mushrooms1 #a cup of water1 #b tablespoons of butter1 #b tablespoons of flour1 #d cups of scalded milk1 #a_/b cup of cream1 a few gratings of nutmeg1 salt1 and pepper4 ,put the mushrooms in a stew-pan with #a tablespoon of butter1 a few gratings of nutmeg1 salt1 and pepper1 and #a cup of water2 cook over a good fire #bj minutes1 then pass through a coarse sieve4 ,cream #a tablespoon of butter with #b tablespoons of flour1 add this to #d cups of scalded milk4 ,when this thickens to a thin cream1 add the mushrooms2 just before serving add #a_/b cup of cream4 ,,serbian ,,chicken ,,soup ,cut a fowl in four or five pieces4 ,put in a kettle with about one quart of water to each pound of fowl4 ,when half cooked add salt and a carrot1 parsnip1 some celery and parsley1 an onion1 and a few whole black peppers4 ,in a separate pan put a tablespoon of lard and #a_/b tablespoon of flour4 ,stir this until it is brown and add some paprika1 according to taste4 ,add this to the soup4 ,let it boil a few minutes4 ,just before serving the soup stir in well the yolk of an egg beaten with three tablespoons of cream4 ,,vegetable ,,soup 7,minestrone alla ,milanese7 ,one-half quart of stock1 #b slices of lean pork1 or a ham bone2 #b tomatoes1 fresh or canned2 #a cup of rice1 #b tablespoons of dried beans1 #a tablespoon of peas1 fresh or canned2 #b onions4 ,put into the stock the slices of pork1 cut into small pieces2 or1 if desired1 a ham bone may be substituted for the pork4 ,add the tomatoes1 cut into small pieces also1 the onions1 in small pieces1 and the rice4 ,boil all together until the rice is cooked4 ,then add the beans and the peas and cook a little longer4 ,the soup is ready when it is thick4 ,if desired1 this chowder can be made with fish broth instead of the stock1 and with the addition of shrimps which have been taken from their shells4 ,this dish can be served hot or cold4 ,,lettuce ,,soup 7,zuppa di ,lattuga7 ,one small lettuce1 meat stock1 #b potatoes1 the leaves of a head of celery1 #b tablespoons of peas1 fresh or canned1 #a heaping tablespoon of flour4 ,put the potatoes1 cold boiled1 into the stock when it boils1 add the celery leaves1 the lettuce chopped up1 the peas1 and the flour mixed well with a little cold stock or water4 ,boil for one hour and a half1 and serve with little squares of fried bread4 ,,pot-,,au-,,feu 7,french family soup7 ,ingredients4--#d lbs4 of brisket of beef1 the legs and neck of a fowl1 #a_/b a cabbage1 #b leeks1 #a large onion1 #b carrots1 a bouquet-garni 7parsley1 thyme1 bay-leaf71 #a dessert-spoonful of chopped parsley1 #d cloves1 #ab peppercorns1 #a tablespoonful of salt1 #a_/b lb4 of ,french bread1 #f quarts of cold water4 ,put the meat and water into a stock-pot or boiling pot2 let it come gently to boiling point1 and skim well4 ,wash and clean the vegetables1 stick the cloves in the onion1 tie up the cabbage and leeks1 and put all in with the meat4 ,add the carrots cut into large pieces1 the bouquet-garni1 peppercorns1 and salt1 and let the whole simmer gently for #d hours4 ,just before serving cut the bread into thin slices1 place them in a soup tureen1 and add some of the carrot1 leeks1 and onions cut into small pieces4 ,remove the meat from the pot1 season the broth to taste1 and strain it into the soup tureen4 ,sprinkle the chopped parsley on the top1 and serve4 ,the meat and remaining vegetables may be served as a separate course2 they may also be used up in some form for another meal4 ,or the meat and vegetables may be served and the broth put aside and used on the following day as ,croute-au-pot4 ,,onion ,,soup 7,soupe l',oignon7 ,slice or chop two medium-sized onions2 let them colour an instant in #a oz4 of butter2 add a tablespoonful of flour2 make a brown thickening4 ,the onions must on no account be allowed to burn4 ,add #b-a_/b quarts of water1 salt1 and a pinch of pepper2 stir on the fire until it boils2 let it cook five minutes4 ,cut some slices of bread very fine 7like a leaf72 dry them in an open oven4 ,place in the tureen a layer of bread1 a layer of grated cheese1 until the tureen is half full4 ,pass the soup through a sieve into the tureen4 ,allow a few minutes to well soak the bread2 at the same time the soup must not be allowed to get cold4 ,if onions are not objected to do not strain them off4 ,,soldiers' ,,soup 7,soupe la ,bataille7 ,wash well and chop fine a small white cabbage or lettuce 7cos preferred71 #a carrot1 #a turnip1 #c leeks1 #a head of celery4 ,let these vegetables take colour for about three minutes in #b ozs4 of good fat or butter4 ,add #c quarts of water and a pinch of salt2 let it boil4 ,add five raw potatoes cut like the vegetables1 a handful of green ,french beans cut up1 the same quantity of green peas4 ,cook over a good fire for two hours4 ,the soup should be quite smooth2 if it is not so1 beat it well with a whisk2 if too much reduced add more water4 ,season to taste2 at the last add a little chopped chervil4 ,a bone of ham or the remains of bacon improve this soup immensely4 ,,stschi 7,russian7 ,cut up a cabbage1 heat in butter1 and moisten with #c tablespoons of stock4 ,add #b lbs4 of beef brisket1 cut into large dice1 #c pints of water1 and cook #a-a_/b hours4 ,chop up #b onions1 #b leeks1 and a parsnip in small dice1 add #b tablespoons of sour cream and #a tablespoon of flour4 ,add this mixture to the soup about #a_/b hour before serving4 ,small buckwheat cakes are served with it4 ,,buraki 7,russian7 ,cut in cubes #d or #e lbs4 of fat beef in enough water to make a good bouillon and boil it well4 ,cut some raw beets into small thin slices about an inch long1 chop some onion1 and with a tablespoon of butter stew them until tender and somewhat brown2 add to the beef bouillon #a spoonful of flour mixed with #b spoonsful of vinegar1 the beets1 and onion and let all this cook in the oven until the beets and beef are quite tender4 ,it should be closely covered4 ,sausages and some pieces of ham may be added if wished4 ,before you serve the bouillon1 add some sour cream4 ,,lentil ,,soup 7,french7 ,soak overnight #a cup of lentils2 the next day boil them until tender enough to pass them through a sieve with #b onions1 #b carrots1 #b leeks1 #a quart of water1 #a dessert-spoonful of salt4 ,cut some slices of bread and place them in the bottom of a tureen and pour over them a little olive oil4 ,when ready to serve pour the strained soup over the slices of bread4 ,,black ,,bean ,,soup 7,russian7 ,soak #a cup of black beans in cold water several hours4 ,pour off the water and boil in #a quart of fresh water until soft enough to rub through a strainer2 if it boils away1 add more water to cover them4 ,there should be about #a pint when strained4 ,add the same quantity of stock or water and put on to boil again4 ,when boiling1 add #a tablespoon of corn-starch in a little cold water and cook #e to #h minutes4 ,season with salt1 pepper1 a little mustard1 juice of #a lemon1 or wine2 serve with fried bread cut in little squares and slices of hard boiled egg or lemon4 ,,fish ,,chowder 7,new ,england7 ,four lbs4 of fresh cod or haddock1 #b onions1 #f potatoes1 #a_/d lb4 of salt pork1 salt1 pepper4 ,put the onions and potatoes1 sliced in layers1 in a kettle1 then a layer of fish until all is used4 ,fry the pork1 cut in small pieces1 brown1 take the fat and pour over all4 ,cover with boiling water and cook #bj minutes4 ,then mix #b spoonsful of flour with a cup of cream1 stir into the boiling chowder1 boil up1 and serve4 ,clams may be substituted for fish4 ,fish ,,roast ,,oysters ,arrange the oysters on the half-shell in a pan of coarse salt4 ,squeeze a little lemon-juice over each4 ,sprinkle with very little fine buttered bread-crumbs and place on each oyster bits of butter the size of a pea4 ,put under the grill until lightly browned4 ,the flame must be over the oysters and care taken that they are not over-cooked4 ,a4 ,a4 ,b41 ,chef1 ,mount ,royal ,club4 ,,raie ,,au ,,beurre ,,noir ,boil a piece of skate slowly in well salted water4 ,when done1 remove the skin and sprinkle with some blanched1 that is1 parboiled1 capers4 ,pour over the fish a good quantity of butter which has been well browned in a frying pan2 then a little boiling vinegar4 ,shake the platter once to mix the sauce together4 ,it may not commonly be known that the skate1 so neglected in this country1 takes very well the place of the delectable raie of ,europe4 ,h4 ,s41 ,chef1 ,ritz-,carlton ,hotel4 ,,salmon ,,tidnish 7,canadian7 ,scrape the fish and wash it4 ,rub in a tablespoon of salt2 place the fish in a baking pan and score it across #d or #e times4 ,mix #a cup of fine bread-crumbs1 a dessert-spoon of minced parsley1 #a_/h teaspoon of whole black pepper ground1 #b dessert spoons of salt1 milk to moisten well1 rub over the fish1 and put good-sized lumps of butter in the gashes4 ,cover the bottom of the pan with milk and put in a rather hot oven1 basting every #aj or #ae minutes with the milk1 which must be renewed in the pan often4 ,when cooked lift from the pan onto a tin sheet1 then slide carefully into the dish on which it is to be served2 garnish with lemon and hard-boiled eggs1 the gravy in the pan served with it4 ,a piece of halibut may be cooked in the same manner4 ,,aubergine ,,aux ,,crevettes ,scoop out one egg-plant1 leaving shell about half an inch thick2 parboil this and the shell for ten minutes4 ,chop the pulp and season with salt and pepper4 ,cut up an onion1 brown in #a_/d cup of butter1 add one cup of chopped1 cooked1 shrimp meat1 fry for five minutes1 then add the chopped egg-plant2 cook all together for ten minutes more4 ,add #a egg and #a_/b cup of bread-crumbs1 fill shell with the mixture1 cover with bread-crumbs1 dot with butter1 and brown in the oven4 ,,lobster ,,beaugency 7,st4 ,james's ,club specialty7 ,boil a medium-sized lobster for #bj minutes2 when cool1 split in two4 ,remove flesh from shells and cut in dice4 ,fry in butter1 add a glass of sherry4 ,add #b tablespoonsful of cream sauce and #a_/b pint of cream1 let it boil slowly for #aj minutes2 in the meantime have #b yolks of eggs1 a few spoonsful of cream1 an ounce of butter1 mix slowly with the lobster and season to taste4 ,fill shells to the brim with this preparation and bake in oven4 ,,scallops ,,en ,,brochette ,alternate scallops and thin slices of bacon on skewers2 place upright on the rack in the oven2 bake until the scallops are well browned4 ,served on slices of buttered toast4 ,,filet ,,of ,,sole ,,florentine ,after removing the skin put the fish in a plate with a slice of onion1 a little parsley1 and a spoonful of butter1 #a_/b cup of white wine1 salt1 pepper1 and cook for #aj minutes slowly2 when cooked remove the fish1 take a long porcelain dish in which you lay some boiled spinach fried a minute in butter with a suspicion of minced onion4 ,put the fish on top of this spinach1 add the juice of the fish in the plate to a good white sauce1 a spoonful of grated cheese1 a pinch of cayenne1 and cover the fish with this sauce1 put in oven1 brown nicely and serve in the same dish4 ,any fine white fish may be similarly treated4 ,,salmon ,,teriyaki 7,japanese7 ,mix well together #a_/b cup of ,japanese ,shoyu1 and #a tablespoonful of ,mirin2 put a salmon on the grill1 and when nearly done spread the sauce on the salmon with a brush freely1 then put back on the grill and cook until it browns4 ,when that side is done1 cook the other side the same way4 ,,note4--,japanese ,shoyu is made of wheat and beans2 it may be obtained in ,new ,york or in any city where there is a large ,japanese ,colony4 ,mirin is cooking wine4 ,these are most important ingredients for ,japanese cooking4 ,chinese sauce may be used instead of ,shoyu which may be obtained at any ,chinese restaurant4 ,sauterne may be used instead of ,mirin in which case add #a teaspoonful of sugar4 ,,filet ,,of ,,sole ,,marguery ,poach the filet of sole or flounder in fish stock2 pour over the dish a rich white wine sauce garnished with shrimps and mussels and glaze in a very hot oven4 ,,codfish ,,with ,,green ,,peppers 7,italian7 ,remove the skin and bones from one-half pound of salted codfish which has been soaked4 ,cut the codfish into small squares4 ,then dip it again into fresh water1 and put the squares onto a napkin to dry4 ,the fish may either be left as it is1 or1 before proceeding1 you may roll it in flour and fry it in lard or oil4 ,then take two good-sized green peppers1 roast them on top of the stove1 remove the skins and seeds1 wash them1 dry them1 and cut them in narrow strips4 ,when this is done put three generous tablespoons of olive-oil into a saucepan with one onion cut up1 and fry the onion over a slow fire4 ,take two big tomatoes1 skin them1 remove the seeds and hard parts1 and cut them into small pieces4 ,when the onion has taken a good colour1 add the tomatoes1 then add the peppers and a little salt and pepper4 ,if the sauce is too thick1 add a little water4 ,when the peppers are half cooked1 add some chopped-up parsley and the codfish4 ,cover up the saucepan and let it simmer until the fish is cooked4 ,,herring ,,roes1 ,,baked 7,manx7 ,eight fresh soft roes1 #c tablespoonsful of thick brown sauce1 #a tablespoonful of lemon-juice1 a few drops of anchovy essence1 #a-a_/b ozs4 of butter1 #d coarsely chopped button mushrooms1 #a very finely chopped shallot1 #a_/b a teaspoonful of finely chopped parsley1 lightly browned breadcrumbs1 #h round or oval china or paper souffl cases4 ,brush the inside of the cases with clarified butter4 ,heat #a oz4 of butter in a small stew-pan1 put in the mushrooms1 shallot1 and parsley1 fry lightly1 then drain off the butter into a saut pan4 ,add the brown sauce1 lemon-juice1 and anchovy essence to the mushrooms1 etc41 season to taste1 and when hot pour a small teaspoonful into each paper case4 ,re-heat the butter in the saut pan1 toss the roes gently over the fire until lightly browned1 then place one in each case1 and cover them with the remainder of the sauce4 ,add a thin layer of bread-crumbs1 on the top place #b or #c morsels of butter1 and bake in a quick oven for #f or #g minutes4 ,serve as hot as possible4 ,,creamed ,,fish ,one and a half cups of flaked halibut1 or any cold boiled fish4 #b cups milk1 #a_/d cup butter1 #a tablespoon of flour1 bit of bayleaf1 dash of mace1 sprig of parsley1 #a small onion1 #a_/b cup of buttered bread-crumbs1 salt1 pepper1 #a tablespoon of sherry4 ,scald the milk with the onion1 bay-leaf1 mace1 and parsley2 remove the seasonings1 melt the butter1 add the flour1 salt1 pepper1 and gradually the milk4 ,put the fish in a deep buttered dish 7or in individual dishes74 ,pour over it the sauce and cover with the buttered crumbs4 ,just before taking from the oven make an opening in the crust of crumbs and put in a tablespoon of sherry4 ,,mousseline ,,of ,,fish ,one lb4 of raw halibut chopped very finely 7any firm white fish can be used74 ,mix the whites of #d eggs beaten stiff1 #a cup of bread-crumbs1 very fine1 #a cup of cream1 #a_/d lb4 of almonds cut in fine strips1 a pinch of mace1 a little bit of onion juice or1 if preferred1 #a_/d teaspoonful of lemon-juice1 salt and pepper4 ,steam in a mould or bake in a pan of water or in individual moulds for three-quarters of an hour4 ,serve with a rich cream1 or mushroom1 or lobster sauce4 ,this is good cold in summer with a cucumber sauce or light mayonnaise4 ,,haddock ,,mobile ,bone a good sized haddock and cut in pieces #d inches square1 place them side by side in a deep buttered pan1 add salt and pepper2 arrange #a lb4 of tomatoes1 cut in thick slices1 on the pieces of fish1 cover with a thick layer of biscuit crumbs1 put good sized lumps of butter at frequent intervals on the crumbs1 baste it often with #a_/d of a cup of butter in a cup of water4 ,serve with a thin tomato sauce4 ,,kedgaree ,put #a oz4 of butter in a stew-pan2 when melted1 add #d oz4 of boiled rice 7cold71 stir for a minute1 then add #h or #aj oz4 of cooked white fish which should be flaked and free from bones1 then add any kind of fish sauce with the cut-up whites of #b eggs hard boiled1 and when quite hot1 pile on a hot dish and sprinkle over it the #b yolks of the eggs which have been passed through a sieve4 ,this is a good breakfast dish4 ,,pickled ,,salmon ,salmon1 #a_/b oz4 of whole pepper1 #a_/b oz4 of whole allspice1 #a teaspoonful of salt1 #b bay-leaves1 equal quantities of vinegar and the liquor in which the fish was boiled4 ,after the fish comes from table and the bones have been removed1 lay it in a deep dish4 ,boil the liquor and vinegar with the other ingredients for #aj minutes1 let them stand to get cold1 then pour them over the salmon1 and in #ab hours it will be ready for use4 ,meats and ,entres ,,russian ,,pirog ,,kulbak ,dissolve in a pint of tepid salted water1 #a yeast-cake mixed with enough flour to make rather a stiff dough and let it rise until double its size4 ,add to this #b eggs and #a_/b lb4 of butter4 ,knead thoroughly4 ,put the paste in a warm place and let it rise again to double its size4 ,roll it out about #a_/b inch thick and put in a buttered pie dish2 cover with cold boiled rice1 then thin slices of smoked roe or smoked fish2 sprinkle over some pepper and nutmeg4 ,the other half of the dough is to be lapped over the filling and in giving to the ,pirog the form of a loaf close the edges with the white of an egg4 ,when closed1 spread it over with beaten egg and bread-crumbs4 ,bake it a light brown4 ,,carbonade ,,flamande ,in #a tablespoonful of good drippings brown #b lbs4 of round steak 7or any good part of the beef74 ,remove the steak and brown #f chopped onions in the same fat4 ,replace the steak in the casserole1 add #a small clove of garlic1 salt1 and pepper4 ,cover over with #a or #b slices of bread that have been spread with ,french mustard4 ,add #a-a_/b cups of water and cook1 closely covered1 slowly1 #c or #d hours4 ,just before removing from the oven1 add #a small dessert-spoonful of vinegar and ,i teaspoonful of sugar to the gravy4 ,,blanquette ,,of ,,veal 7,french7 ,take #c lbs4 of veal1 cut it in squares 7about #b inches74 ,as this dish is supposed to be very white1 it is sometimes soaked half an hour in tepid water4 ,put the pieces of veal into a saucepan2 cover with water2 add a large pinch of salt1 let it boil1 skim4 ,add #a onion stuck with cloves1 #a carrot cut in half1 a cupful of white wine1 a bouquet of laurel thyme1 parsley1 and cook half an hour4 ,strain the meat and save the stock4 ,with #b oz4 of butter and #b oz4 of flour make a white sauce2 moisten it with veal stock1 stir over the fire4 ,the sauce must be perfectly smooth and not thick4 ,add the meat without the vegetables1 continue to cook it until the meat is tender4 ,the sauce should be reduced by one half4 ,thicken at the last moment with #c yolks of eggs1 #a oz4 of butter1 and the juice of a lemon4 ,arrange the meat on the dish with the sauce4 ,this dish is sometimes garnished with small round balls of veal made of raw minced veal seasoned with salt1 and pepper1 boiled about #a_/b an hour with the other veal1 and then fried in butter4 ,the balls should be only as big as marbles4 ,,blanquette ,,of ,,chicken 7,french7 ,one cold cooked chicken or fowl1 #d fresh mushrooms1 the yolks of #b eggs1 #a pint of chicken broth1 salt and pepper to taste4 ,peel the mushrooms1 cut them into pieces1 and simmer in the broth until tender4 ,add the chicken sliced into thin delicate pieces4 ,cook gently until heated when the beaten yolks of eggs should be stirred in gradually4 ,as soon as the sauce is smooth and creamy1 season with salt and pepper and a few drops of lemon-juice4 ,,stracotto ,place in a stewpan #e or #f lbs4 of the round of beef4 ,cover with water and allow to simmer until the scum rises4 ,skim and add a quart of tomatoes 7some people like also a clove of garlic71 #e or #f onions1 some stalks of celery1 #a or #b carrots cut in small pieces1 salt1 and pepper4 ,let it cook slowly closely covered about #e hours4 ,an hour before serving remove the beef 7which is to be placed in a covered dish at the side of the stove7 and strain the gravy4 ,cook one cup of rice in this gravy4 ,when the rice is cooked replace the beef in the stewpan and warm it4 ,add #a_/b cup grated cheese and #b tablespoons of butter to the rice and pour around the beef on a platter4 ,,duck ,,st4 ,,albans 7,english7 ,roast a fat duck4 ,when cold carve the breast in thin slices4 ,lay these carefully aside4 ,break off the breastbone and cover the carcass smoothly with the liver farce4 ,replace the sliced fillets1 using a little of the farce to bind them back into place on the duck4 ,coat the whole well with half set aspic jelly4 ,,farce4--#a lb4 of calf's liver1 #b ozs4 of butter1 #a slice of bacon1 a slice of onion1 #a carrot sliced4 ,fry these carefully and pound in a mortar4 ,pass through a wire sieve4 ,then put in a basin and whisk in #a_/b pint of aspic jelly and a small teacupful of very thick cream4 ,season with cayenne pepper and salt4 ,grapefruit and orange salad is served with this4 ,,boned ,,turkey 7,english7 ,bone a raw turkey1 spread it flat on a board1 season1 and cover with good fresh sausage meat4 ,lay a well-boiled tongue down the centre and #b long strips of fat bacon or ham1 almonds1 hard-boiled egg1 salt1 pepper1 and sprinkle over a tablespoonful of brandy4 ,roll up carefully1 taking care the various strips are not displaced4 ,tie firmly in a greased cloth and sew up4 ,boil gently #b hours for a large fowl and #b-a_/b hours for a turkey4 ,when boiled the cloth may need to be tightened a little4 ,lay a light weight on the top and when quite cold glaze with a meat glaze and then a good coating of half set aspic4 ,decorate with chopped aspic4 ,,chicken ,,and ,,cabbage 7,a dish of ,auvergne7 ,put about #a_/d of a lb4 of salt pork1 cut in slices1 in the bottom of a kettle2 when a little melted put in a fowl or a chicken or two partridges stuffed as for roasting4 ,put in #a large clove of garlic and #c large onions sliced1 salt and pepper4 ,dredge with flour1 put in a little water1 and cover closely4 ,dredge and baste the fowl every #ae minutes1 adding water each time4 ,have a cabbage ready cut into four pieces and put in the kettle #a hour before the fowl is cooked4 ,a fowl will take not less than #c hours and allow #b hours for a chicken4 ,,leg-,,of-,,mutton ,,pie 7,canadian7 ,butter a pie dish1 place in the bottom a few slices of fried salt pork and then slices of mutton cut from the leg2 on top of this1 lay slices of cooked potatoes1 season each layer with salt and pepper1 minced parsley and onions fried in butter2 pour over some clear gravy4 ,moisten the edge of the dish1 lay a narrow band of paste1 moisten1 and cover the whole with puff-paste1 bake in moderate oven #a hour and #bj minutes4 ,,russian ,,steaks ,chop #a lb4 of round steak or any good part of the beef1 season with salt and pepper4 ,add by degrees with a wooden spoon #a_/d lb4 of butter4 ,roll into fat balls and place in a very hot frying pan4 ,give #c minutes to each side4 ,serve with the following sauce3 ,mix together #b tablespoonsful of oil and #a of butter1 #a-a_/b tablespoons of flour1 add #b teaspoonsful of onion juice1 #a teaspoonful of grated horse-radish1 #a_/d teaspoonful of mixed mustard1 salt and pepper1 then gradually #a-a_/b cups of stock 7one can use water instead71 and cook #c minutes1 then take from the fire and add #a_/d of a cup of cream and ,i teaspoonful of lemon-juice4 ,,another ,,russian ,,method ,,for ,,beefsteaks ,cut the steaks thin1 season them with salt and paprika4 ,colour the steaks in #b oz4 of butter1 but they must not be completely cooked4 ,chop up finely #b onions1 place half of the onions in a casserole that can be sent to table4 ,arrange the steaks upon it4 ,sprinkle them with the remainder of the onions4 ,throw the gravy from the pan1 with stock or water added1 to allow the steaks to be half covered4 ,cook in the oven #a or #b hours in tightly covered casserole4 ,before serving pour over #a cupful of sour cream4 ,,stewed ,,kidneys 7,english7 ,take away the skin from three lamb kidneys2 split them lengthwise in halves2 take out the white nerve from the centre1 and cut each half into small slices4 ,put #c ozs4 of oil in a pan1 colour in it a small chopped onion1 add the sliced kidneys1 salt1 pepper4 ,stir with a spoon briskly over a good fire until all the pieces are equally coloured2 sprinkle with a tablespoonful of flour2 mix and stir well4 ,add a cupful of wine and one of gravy1 stir until boiling4 ,cook two minutes longer2 taste if well seasoned2 at the last add the juice of half a lemon and chopped parsley4 ,,note4--,mushrooms stewed with the kidneys are an improvement4 ,,chicken 7,serbian7 ,put a good slice of salt pork into a saucepan4 ,when it has fried a little add some chopped parsley root1 carrot1 onion1 and a small clove of garlic4 ,joint the fowl and place it in the pan1 add salt and pepper4 ,cook in the oven about one hour1 then add #c or #d peeled tomatoes with the seeds removed4 ,continue to add in the pan enough water to baste the fowl frequently4 ,cook until the fowl is tender and serve with rice to which minced cooked ham or bacon has been added4 ,pour the gravy in the pan over the chicken4 ,,baked ,,ham 7,york fashion7 ,soak overnight2 in the morning scrub it and trim away any rusty part2 wipe dry2 cover the ham with a stiff paste of bread dough an inch thick and lay upside down in a dripping pan with a little water2 allow in baking #be minutes to the pound2 baste a few times and keep water in the pan4 ,when a skewer will pierce the thickest part plunge the ham for #a minute in cold water2 remove the crust and outside skin1 sprinkle with brown sugar and fine cracker crumbs1 and stick with cloves and brown in the oven4 ,serve with a mustard sauce or white wine sauce if eaten hot4 ,,rillettes ,,de ,,tours 7,cretons ,canadiens7 ,three lbs4 shoulder of fresh pork1 #c lbs4 cutlets of pork1 #a filet of pork1 #b pork kidneys1 #b lbs4 of kidney fat1 #a pint of water1 #c tablespoons of salt1 pepper1 and #d onions minced fine with the pork fat4 ,chop the meat into small dice1 mince the fat and kidneys very fine2 let all boil gently for #d hours4 ,about #a_/b hour before removing from the fire1 add #a teaspoonful of mixed spices and #a_/d lb4 fresh mushrooms cut in large pieces4 ,line a mould with half-set aspic2 when set1 pour in the mixture1 pour over more aspic4 ,this is excellent for a cold supper or can be used as pt de foie gras1 and it may be moulded in buttered dishes without the aspic4 ,a ,,serbian ,,dish ,,of ,,rice ,,and ,,mutton ,cut #e onions very fine1 and #a_/d lb4 of lean salt pork1 in thin slices4 ,put these into a deep pot to cook until the onions are a golden brown4 ,add #b lbs4 of lamb or mutton cut in pieces1 add salt1 pepper1 and #c pimentos2 just cover the meat with water and cook gently about an hour1 then add #a_/b cup of rice2 cover tightly and let it stew #bj minutes more4 ,,baked ,,eggs 7,bonhomme7 ,put in a basin #b dessert-spoonfuls of flour1 a pinch of salt 7or sugar if preferred72 break into it #f whole eggs2 beat them up with a pint of milk4 ,pour this into a buttered dish1 bake in a moderate oven4 ,when the eggs have acquired a good colour serve directly4 ,if this dish has been flavoured with salt send grated ,parmesan or ,gruyre cheese to table with it4 ,,tripe 7,tripe la ,poulette7 ,cut in filets or small squares #b lbs4 of tripe well boiled4 ,chop #a onion finely2 put it in a stew-pan with #a-a_/b ozs4 of butter2 colour lightly2 mix in a good dessert-spoonful of flour2 moisten with stock and half a glass of white wine to make a thin sauce2 season with salt1 pepper1 and nutmeg4 ,add the tripe2 cook for an hour2 the sauce must be reduced one-half4 ,at the moment of serving thicken the ragot with two yolks of eggs mixed with the juice of a lemon1 #a oz4 of fresh butter1 and chopped parsley4 ,garnish the tripe on the dish with six crotons of bread cut in shape of half a heart and fried in butter4 ,,tripe 7,italian7 ,two pounds of tripe well cooked2 cut in thin strips1 put them in a stew-pan with #b ozs4 of butter1 #c ozs4 of chopped mushrooms1 salt1 pepper1 half a tumblerful of good gravy or stock2 cover1 and let all cook until the liquid is entirely reduced4 ,spread upon a fireproof dish that has been well buttered1 a layer of tripe1 a layer of tomato sauce rather thick2 sprinkle each layer with grated cheese2 finish with the tomato4 ,sprinkle the top with grated cheese and bread-crumbs1 then pour over a little butter melted to oil4 ,put the dish in the oven for fifteen minutes4 ,,timbale ,,of ,,partridges 7,french7 ,mince the raw flesh of two partridges1 season1 cut some truffles in small squares1 ornament with them a buttered timbale-mould1 half fill it with the farce1 make a hollow in the centre of it allowing the farce to cover the sides of the mould to the top4 ,have ready a small ragot of partridges1 with slices of foie gras or truffles2 the sauce should be thick1 pour it into the empty centre of the mould1 cover the whole with the remainder of the farce1 then with a buttered paper4 ,poach the timbale in a covered bain-marie for thirty minutes in boiling water4 ,turn it upon a dish and pour ,madeira sauce round4 ,,stewed ,,hare 7,belgian7 ,after having emptied the hare put aside the liver1 carefully separated from the gall1 and the blood in a basin2 add to it a few drops of vinegar to prevent it curdling4 ,cut the hare into pieces of medium size2 warm #c ozs4 of butter in a stew-pan1 add to #a_/d lb4 of lean bacon cut in dice1 colour them in the butter1 add #c ozs4 of flour1 make it all into a brown thickening1 and put in the pieces of hare2 moisten with a bottle of red wine and a quart of stock1 salt1 and pepper4 ,stir without leaving it1 with a wooden spoon1 until it boils2 the sauce should cover the meat and not be too thick2 add a bouquet of herbs1 an onion with cloves in it4 ,cover the stew-pan and leave it to stew until the hare is tender4 ,a young hare will take from an hour and a quarter to an hour and a half1 an old one may cook for three hours without becoming tender4 ,the sauce should by this time be reduced to half2 take out the onion and herbs1 taste if sufficiently seasoned2 mix the blood with a teacupful of thick cream1 throw over the hare2 shake the stew-pan briskly to allow all to mix well1 but it must not boil2 at the last moment add the liver1 which has been sliced and sautd 7shaken7 for two minutes in hot butter over the fire4 ,arrange in an entree dish1 pour the sauce over and garnish round with crotons of fried bread4 ,,note4--,this dish may be rendered more highly flavoured1 if desired1 by steeping the pieces of hare for some hours in the following marinade or pickle3 a bottle of red wine1 a cupful of vinegar1 salt1 pepper1 a bouquet of herbs1 and an onion stuck with cloves4 ,leave the hare in this preparation four or five hours1 then when the thickening is made1 put in the hare with this marinade1 then the stock1 and finish as above4 ,small button onions or mushrooms may be added before the hare is tender2 if onions are cooked with it they must be previously boiled for a few minutes4 ,,indian ,,pilau 7,english7 ,six onions1 #d ozs4 butter1 #b ,indian mangoes1 a chicken4 ,peel and chop the onions1 and put them into a stew-pan with the butter1 and mangoes cut into shreds2 on the top of these ingredients place the joints of a chicken previously fried in butter1 and let this stew over a slow fire for about #a hour4 ,when done arrange the pieces of chicken on the rice lightly piled in a dish2 stir the sauce to mix it1 and pour it over the pilau4 ,serve very hot4 ,,rice ,,for ,,pilau4--,wash and parboil for #e minutes #a_/b lb4 of rice1 then drain it free from water2 put it into a stew-pan with #b ozs4 of butter1 and stir1 over the fire until the rice acquires equally in every grain a light fawn colour1 then add a #a_/b pint of stock1 cayenne pepper1 and a very little curry powder2 put the lid on the stew-pan1 and set the rice to boil1 or rather simmer1 very gently over a slow fire till done4 ,stir it lightly with a fork1 to detach the grains4 ,a few raisins added are an improvement4 ,,stuffed ,,beef ,,steaks 7,sicilian fashion7 ,take three-quarters of a pound of beef1 two ounces of ham1 one tablespoon of butter1 some bread1 some parsley1 and a piece of onion4 ,chop the onion fine and put it in a saucepan with the butter4 ,when it is coloured1 put in the parsley and the ham cut up into little pieces1 at the same time add the bread cut up into three or four small dice1 salt1 pepper1 and a dash of nutmeg4 ,mix all together well4 ,cut the meat into six slices1 pound them to flatten out2 salt slightly1 and when the other ingredients are cooked1 put a portion on each slice of meat4 ,then roll up the meat like sausages1 put them on skewers1 alternating with a piece of fried bread of the same size4 ,butter well1 roll in fresh bread-crumbs1 and broil on the gridiron over a slow fire4 ,,podvarak 7,serbian7 ,put in a pan #c tablespoons of lard2 when it is hot add #c lbs4 of sauerkraut4 ,place a piece of ribs of pork or a small turkey in the pan and bake in the oven until the meat is cooked4 ,,ribs ,,of ,,pork ,,in ,,casserole ,,uynveche 7,serbian7 ,fry #c sliced onions in #a tablespoon of lard4 ,mix this with #a lb4 of rice4 ,remove the seeds and cut in halves #c green peppers4 ,add these to the rice2 also #c or #d sliced tomatoes and #b potatoes sliced4 ,place this rice mixture in a casserole and put on top a piece of ribs of pork of about #b lbs4 ,pour in water enough to well cover the rice4 ,bake in the oven4 ,,salmis ,,de ,,lapin 7,french7 ,cut up your rabbit into neat pieces1 removing as much of the bone as possible4 ,have an iron saucepan ready1 in which you have put a good quarter of a pound of fat bacon4 ,put in your pieces of rabbit1 which you fry until they become a nice golden brown1 and which the ,french call dor2 just before they are this colour add #b tablespoonsful of rum1 or of cognac1 according to taste1 also #b chalotes cut up into very small pieces1 which you must see do not burn4 ,,for ,,the ,,gravy4--,take the trimmings of the rabbit1 the head1 and liver1 and pound them all up in a mortar4 ,when pounded1 add a heaping spoonful of flour and pound it in4 ,now measure out a pint and a half of white ordinary wine 7hock71 to which you will add a good breakfastcupful of good bouillon1 or gravy4 ,into this put what you have already pounded up and mix it in1 then pass it all through a sieve 7passoire74 ,when ready pour it over the pieces of rabbit1 now that they are become of a golden colour1 and let it simmer with them in a covered saucepan by the side of the fire for a good two hours and more1 so as to have it very tender4 ,salt and pepper to taste4 ,bouquet garni--which means thyme1 and if one likes the flavour1 a leaf of bay laurel--but for the latter just to let it be in an instant only1 as it has such a strong flavour4 ,many prefer just the thyme1 which is more delicate4 ,half an hour before the rabbit is cooked1 add a good spoonful of vinegar#a2 two1 should the vinegar not be strong4 ,add a piece of butter of the size of a walnut whilst it is simmering or stewing by the side of the fire4 ,,footnote3 #a ,the vinegar is quite optional4 ,,sheep',s ,,head 7,scotch7 ,choose a nice sheep's head1 get it slightly singed1 then have it sawn up the middle1 steep it all night with a little soda in the water1 then clean it thoroughly1 take out the brains1 put on with cold water1 slowly bring to boil1 and boil slowly for three hours4 ,boil the brains in a cloth for a quarter of an hour1 then mince small1 make a white sauce1 stir in the minced brains1 lay the head flat on a dish and pour sauce over4 ,decorate with a few small bits of parsley4 ,,macaroni ,,pie 7,italian7 ,three-quarters lb4 of cold beef1 or mutton1 #a_/b an onion1 #c or #d tomatoes1 #a_/d lb4 of macaroni1 bread-crumbs1 grated cheese1 stock1 salt1 pepper1 nutmeg4 ,cut the beef or mutton into thin slices1 peel the onion and slice it thinly1 slice the tomatoes1 and boil the macaroni in slightly salted water until tender4 ,cool and drain the macaroni1 and cut it up into small pieces4 ,line a buttered baking-dish with macaroni1 and arrange the meat1 onion1 and tomato slices in layers on the baking-dish4 ,season with salt1 pepper1 and nutmeg1 pour over a little stock1 and cover the top with macaroni4 ,sprinkle over some bread-crumbs1 and grated cheese1 and bake for about #bj minutes in a hot oven4 ,,kidney ,,and ,,mushrooms 7,english7 ,take some sheep's kidneys1 skin1 halve1 and core them1 sprinkle each piece with pepper1 salt1 and saut them in butter till a good brown2 have a large mushroom peeled and cored for each half kidney1 fry in the same fat as the kidney2 lay the mushrooms in a hot dish1 on each put a piece of tomato heated in the oven1 then a half kidney1 put a little pat of butter on each1 and serve with either a pile of mashed potatoes or spinach in centre of dish4 ,curries ,,indian ,,curry ,most of the curry powder or paste to be found in this part of the world is a mixture of #a_/d of dried chilli1 #a_/d coriander1 #a_/b dagatafolum2 but the native curry cook uses a much larger variety of spices and likes to grind them himself fresh daily between two stones4 ,the spices commonly used are3 ,red chilli 7roasted7 ,coriander seed 7roasted7 7fresh7 ,cinnamon ,nutmeg ,baked garlic ,scraped cocoanut ,dagatafolum ,caraway seed ,yellow pimentos ,red pimentos ,cardamon seeds ,curcuma 7saffron root7 ,a ,,fricassee ,,of ,,chicken 7,ceylon style7 ,cut #b good-sized chickens in #h pieces4 ,season with salt and pepper2 put in a saucepan with about #a quart of cocoanut milk2 add to this a little cinnamon1 #a_/d teaspoon fresh coriander1 #a_/d teaspoon of powdered saffron1 a little red pimento1 and boil until tender2 at the last minute thicken the sauce with #d yolks of eggs mixed well with #a_/b pint cocoanut cream2 keep hot but do not boil1 as the richness of the ingredients would make it curdle4 ,as this curry is not hot it is served with a sambo which consists of small dishes on one tray containing such savories as plain scraped cocoanut1 pimento paste1 and chopped onion with a red pepper sauce4 ,to obtain cocoanut cream1 use the same process as that for ordinary cream2--as for the milk3 have #c fresh cocoanuts scraped very fine to which you add #c pints of water1 stir together for a few moments1 then strain1 let this milk stand for #c hours to obtain the cream4 ,a ,,simpler ,,indian ,,curry ,one lb4 of beef1 mutton1 fish1 or vegetables1 as desired4 ,one tablespoon of curry powder1 #a heaping tablespoon of butter1 #a onion1 #a_/b fresh cocoanut1 juice of half a lemon1 salt to taste4 ,curry powder to be mixed in #b ozs4 of water4 ,onion to be finely chopped4 ,cocoanut to be scraped and soaked in a teacup of boiling water1 then squeezed1 and the milk 7or the liquid7 to be put in the curry4 ,first cook the butter till it bubbles1 put in the onion and let it brown1 add the curry powder1 and let that cook a few minutes2 if it becomes too dry and sticks to the pan add a little hot water4 ,then put in the meat 7raw71 cut in small pieces1 fish1 or vegetables1 and fry them1 add salt1 and if dry1 add a little more water1 let all simmer till meat is thoroughly done2 when about half done1 add the cocoanut milk and the lemon-juice4 ,if not convenient to use the cocoanut milk1 ordinary milk can be used1 and the mixture thickened with a little flour4 ,cocoanut milk thickens without flour4 ,when the butter separates and shows itself in the gravy1 the curry is ready for serving4 ,curry should be served with plain boiled rice4 ,pass rice first1 then curry4 ,if ,indian chutney is served with curry it is a great addition4 ,a banana may be cut up in pieces about half-inch thick1 and added to the curry mixture while cooking1 and is a pleasant addition to the flavour4 ,,another ,,curry ,,sauce ,chop #a onion and #a apple and cook them in #a oz4 of butter about #aj minutes1 but do not let them brown4 ,add #a dessert-spoonful of mild curry powder1 the grated rind and juice of #a_/b a lemon1 #a_/b pint of water or stock1 some salt1 and #a tablespoonful of seedless raisins1 and simmer until the onion is quite tender4 ,unless added to rice or paste put in #a dessert-spoonful of flour after the onion and apple have cooked about #aj minutes4 ,pastes1 ,cheese1 ,etc4 ,,macaroni ,,with ,,cheese 7,italian7 ,into #b-a_/b quarts of boiling water1 well salted1 throw #a_/b lb4 of macaroni broken up into pieces4 ,let it boil #be minutes1 then drain it upon a sieve2 replace in a stewpan with #c ozs4 of fresh butter cut in small pieces1 #b ozs4 of grated cheese1 and a pinch of pepper2 mix all with a fork4 ,the macaroni must not be broken4 ,add #a_/b cup of cream4 ,serve hot4 ,,note3--,macaroni should be tender but not pasty2 it should possess a certain crispness2 obtain this by passing cold water over it when it is in the sieve and quickly returning it to the saucepan4 ,,macaroni 7,milanaise7 ,break up #a_/b lb4 macaroni into pieces about #a_/d of an inch long4 ,boil in salted water #be minutes4 ,drain on a sieve4 ,put it back in the stewpan with a cupful of tomato sauce and #b oz4 of ham cut into dice4 ,let it simmer a few minutes1 then add #b-a_/b oz4 of butter and the same of grated cheese4 ,,polenta ,,with ,,cheese 7,italian7 ,add to #a-a_/b pints of salted1 boiling water1 #a_/b lb4 of ,indian meal1 sprinkling it in a little at a time4 ,let it cook until thick4 ,with a tablespoon form it into small lumps2 arrange them on a dish1 sprinkle them with grated cheese1 and pour over them some butter cooked brown1 but not burnt4 ,put the dish in the oven a few minutes to melt the cheese before serving4 ,,lentil ,,croquettes ,put in cold water #a_/b a cup of dried beans or lentils and let soak overnight4 ,boil them #a-a_/b hours or until tender4 ,pass them through a sieve2 add #a_/b of a cup of fine bread-crumbs and #c tablespoons of cream or butter1 #a egg1 a grated onion1 a pimento chopped1 a little mace or nutmeg1 #a teaspoon of salt1 and a pinch of cayenne4 ,make into croquettes and roll in bread-crumbs1 then beaten egg and bread-crumbs1 and fry in oil or butter4 ,if baked in the oven in a loaf1 baste occasionally with oil or butter4 ,serve with a tomato or horse-radish sauce4 ,this is a nourishing substitute for meat4 ,,risotto ,colour for an instant in butter a chopped onion1 add to it #a_/b lb4 of rice2 stir an instant over the fire until it begins to frizzle1 but do not colour2 add stock to #c times the quantity of rice1 a cupful of tomato sauce1 a pinch of saffron1 one of pepper1 let it boil1 cover the saucepan1 and let it cook by the side of the fire for #bj minutes4 ,if the rice becomes dry before it is sufficiently tender add a little more stock4 ,place the saucepan on the corner of the stove away from the hot fire1 then add to the rice #b ozs4 of grated ,parmesan cheese and the same amount of butter4 ,arrange the rice on a dish and pour over it some good gravy and serve very hot4 ,the brown rice now procurable in most large cities is liked by gourmets cooked in this manner and served with partridge and other game4 ,,risotto ,,milanaise ,fry a tablespoon of minced onion in a good bit of butter2 when slightly browned1 add #d or #e tomatoes and #a pimento2 after cooking pass through a sieve and replace in the casserole with pepper1 salt1 and a dash of cinnamon1 #b or #c chicken livers1 or some beef cut into small pieces4 ,add #a cup of rice and #a qt4 of stock or1 lacking stock1 water will do2 boil until the rice is tender1 when add #a_/d lb4 of cheese grated4 ,,ravioli ,prepare a paste made of #d_/e of a lb4 of flour1 a pinch of salt1 #e eggs1 #b spoonfuls of water4 ,cover with a cloth and let stand at least #ae minutes4 ,make a farce with cooked chicken or veal minced--about #b cups--#a tablespoonful of finely minced cooked ham1 #a_/b of a calf's brain cooked1 yolks of #b eggs1 a dash of nutmeg1 #a dessert-spoon of grated ,parmesan cheese4 ,take #a_/b the paste1 roll out thin into a large square2 place a ball of the farce every #b-a_/b inches apart about the size of a walnut1 moisten with a brush the paste between the balls of farce4 ,roll the rest of the paste and place it over the farce2 press edges together and between each ball4 ,cut with a round cutter or into squares as preferred and cook in boiling water #g or #h minutes1 drain them and sprinkle with grated ,parmesan cheese4 ,put on a dish and pour a tomato sauce around them4 ,,egg ,,coquilles1 ,,with ,,spinach 7,french7 ,one-half lb4 of prepared and seasoned spinach1 #a breakfastcupful of cream1 #f eggs1 pepper1 and salt4 ,have #f very small coquille or marmit pots1 or china souffl cases1 butter them1 and put #a tablespoonful of spinach in each4 ,upon this put about #a dessert-spoonful of cream4 ,break #a egg in each1 season with salt and pepper1 and bake carefully in a moderately heated oven for #h minutes4 ,serve quickly4 ,,pirog ,,of ,,mushrooms ,boil mushrooms until they are tender1 chop them and mix them in the pan with butter1 pepper and salt4 ,roll out the paste1 put on one side of the dough cold boiled rice1 then the mushrooms1 hashed meat of boiled veal1 chopped hard-boiled eggs1 chopped onions1 pepper1 salt1 and nutmeg4 ,when filling is placed on half of the dough lap the other half over it1 close the edges with the white of an egg1 spread over some beaten egg1 and bake in the oven light brown4 ,,paste ,,for ,,russian ,,pirog ,one cup of milk1 #c eggs1 #a-a_/b cups of butter1 a little salt mixed with flour to make a soft dough4 ,knead it thoroughly1 first with hands and then half an hour more with a wooden spoon4 ,,eggs ,,romanoff ,cover hard-boiled eggs with a stiff mayonnaise4 ,put a little highly flavoured aspic jelly in the bottom of individual moulds4 ,when the jelly is firm add a spoonful of caviare and place the mayonnaised egg on the top4 ,pour in more jelly4 ,when it is cold turn from the mould and serve on a garniture of lettuce4 ,this is good for a cold supper4 ,,oeufs ,,poch,s ,,ivanhoe ,cook a piece of finnan haddie in milk1 then add #b tablespoons of sauce 7a good cream sauce7 with a few fresh mushrooms1 salt1 pepper1 a bit of cayenne1 and #a tablespoon of ,parmesan cheese4 ,put this through a fine sieve1 and in nests of this paste on slices of toast1 slip poached eggs4 ,sprinkle with grated cheese and place for a moment in a hot oven to glaze4 ,,cheese ,,puffs ,bring to a boil #b_/c of a cup of water1 #a-a_/b oz4 of butter1 a pinch of salt1 a pinch of pepper1 then add #a_/d of a lb4 of flour and stir to a smooth paste1 then stir in1 one at a time1 #c eggs1 #c-a_/b oz4 of grated cheese 7,parmesan preferred74 ,add #a_/d teaspoon of ,english mustard2 when all is well mixed1 drop by tablespoonfuls on a baking tin and place on top of each a slice of ,gruyre cheese4 ,put in a moderate oven increasing the heat gradually4 ,cook from #ae to #bj minutes4 ,serve hot4 ,,moskva ,,cheesecakes ,line tartlet moulds with short paste4 ,take #b tablespoons of thick white sauce1 well seasoned1 add a good pinch of cayenne pepper1 bring it to a boil1 add #b yolks of eggs1 #d tablespoons of grated cheese4 ,again bring to a boil and remove from the fire1 add #a white of egg beaten stiff4 ,fill the tartlet moulds with this mixture1 put in a hot oven for #aj minutes1 serve immediately4 ,,cheese ,,fritters ,boil #a_/b pint of water1 #a oz4 of butter1 pinch of salt1 pepper4 ,remove from fire and add #c oz4 flour4 ,stir until a smooth paste is made1 then add #c oz4 of grated cheese and #a oz4 chopped cooked ham2 when the mixture is half cold add #c eggs1 one by one1 stirring well4 ,drop by spoonfuls into hot1 not boiling fat2 increase the temperature of the fat1 turning the fritters often4 ,when golden brown drain and serve4 ,,cheese ,,pudding 7,a simple and nutritious ,welsh dish7 ,chop #a_/b lb4 of cheese4 ,toast and butter four slices of bread4 ,put two slices in the bottom of a dish1 cover with half the cheese1 sprinkle a little salt and pepper1 put in the dish the other two slices of buttered bread and cover with the remaining cheese4 ,pour over #a pint of milk1 let it stand for five minutes1 then bake in a warm oven #bj minutes4 ,,chicory ,,or ,,endive ,chicory or endive is scalded the same as spinach1 but needs a little longer time in the boiling water4 ,it is prepared the same in brown butter1 gravy1 or cream4 ,,stewed ,,cos ,,lettuces 7,french7 ,take off the outer leaves2 wash them carefully1 keeping them as whole as possible2 boil for ten minutes in boiling salted water2 pour cold water through them2 drain4 ,extract the water from them by pressing each lettuce lightly with two hands2 split them in halves lengthwise2 take off the stalk2 sprinkle with salt and pepper4 ,put them in a stew-pan1 placing each half lettuce partly over the other round the pan4 ,the latter must be well buttered before putting in the lettuces1 or in place of butter some very good gravy from which all grease has been taken4 ,add stock to half the height of the lettuces2 cover and cook them gently for an hour4 ,the lettuces should be tender and the liquid much reduced4 ,,note4--,lettuces may be cooked in the same manner with a little lean bacon1 ham1 or sausage2 in the latter case water may be used instead of stock4 ,they can be served as a vegetable or for garnishing4 ,,asparagus 7,french7 ,one bundle or #ajj heads of asparagus1 #a pint of milk 7or equal quantities of milk and water71 #a head of lettuce finely shredded and cut into short lengths1 #a medium-sized onion par-boiled and finely chopped1 #a bay leaf1 one sprig of thyme1 #a-a_/b oz4 of butter1 #b tablespoonsful of flour1 the yolks of #b eggs1 #a teaspoonful of lemon-juice1 salt and pepper1 crotes of buttered toast or fried bread1 chopped parsley1 strips of cucumber4 ,wash and trim the asparagus1 and tie it into #c or #d bundles4 ,bring the milk to boiling point1 put in the asparagus1 lettuce1 onion1 bay-leaf1 thyme1 and salt1 and simmer gently for about #bj minutes4 ,drain the asparagus well1 cut off the points and the edible parts of the stalks1 and keep them hot4 ,strain the milk and return it to the stew-pan1 add the butter and flour previously kneaded together1 and stir until a smooth sauce is obtained4 ,beat the yolks of eggs slightly1 add them to the sauce1 and stir until they thicken1 but do not allow the sauce to boil1 or the yolks may curdle4 ,season to taste1 and add the lemon-juice4 ,pile the asparagus on the crotes1 cover with sauce1 garnish with strips of cucumber1 and a little chopped parsley1 and serve as a vegetable entremet or as an entre for a vegetarian dinner4 ,,celery ,,croquettes ,two heads of celery1 stock1 #a oz4 of butter1 #a oz4 of flour1 #a shallot1 #a gill of milk1 seasoning1 #b yolks of eggs1 egg and bread-crumbs1 fat for frying4 ,trim and wash the celery1 and cut into short pieces1 blanch them in salted water1 and drain1 then cook till tender in well-seasoned stock4 ,drain the cooked celery1 and chop it rather finely4 ,melt the butter in a stew-pan1 add the shallot 7chopped71 and fry a little1 stir in the flour1 blend these together1 and gradually add a gill of milk4 ,stir till it boils1 and put in the chopped celery4 ,season with salt and pepper1 and cook for #ae minutes1 add the egg-yolks at the last4 ,spread the mixture on a dish and let it get cold4 ,make up into croquettes--cork or ball shapes--egg and crumb them1 fry in hot fat to a golden colour1 drain them on a cloth or paper1 and dish up4 ,,rago,t ,,of ,,celery ,two or #c heads of celery1 #a pint of white stock1 #a_/b pint of milk1 #b tablespoonsful of cream1 #a medium-sized ,spanish onion1 #bd button onions1 #a dessert-spoonful of finely chopped parsley1 #b ozs4 of butter1 #b ozs4 of flour1 salt1 and pepper4 ,wash and trim the celery1 cut each stick into pieces about #b inches long1 cover with cold water1 bring to the boil1 and pour the water away4 ,put in the stock1 the ,spanish onion finely chopped1 season with salt and pepper1 and cook gently for about #a_/b an hour4 ,meanwhile1 skin the onions1 fry them in hot butter1 but very slowly1 to prevent them taking colour1 drain well from fat1 and keep them hot4 ,add the flour to the butter1 and fry for a few minutes without browning4 ,take up the celery1 add the strained stock to the milk1 pour both on to the roux or mixture of flour and butter1 and stir until boiling4 ,season to taste1 add the cream and #a_/b the parsley1 arrange the celery in a circle on a hot dish1 pour over the sauce1 pile the onions high in the centre1 sprinkle over them the remainder of the parsley1 and serve4 ,the celery may also be served on crotes of fried or toasted bread arranged in rows with the onions piled between them4 ,a nice change may be made by substituting mushrooms for the onions4 ,,stuffed ,,onions 7,italian7 ,remove from #f onions the centres with an apple-corer and fill them up with the following stuffing3 ,one tablespoon of grated ,parmesan cheese mixed with #b hard-boiled eggs and chopped parsley4 ,boil them first1 then roll them in flour and fry them in olive-oil or butter4 ,then put them in a baking-dish with #a_/b tablespoon of grated ,parmesan cheese and #a tablespoon of melted butter4 ,put them in the oven and bake until golden4 ,,onions 7,venetian style7 ,remove the centres of #f small onions4 ,boil them for a few moments1 drain them1 and stuff them with the following3 ,take a piece of bread1 dip it in milk1 squeeze out the milk1 and mix the bread with #a tablespoon of grated ,parmesan cheese1 the yolks of #b hard-boiled eggs4 ,mix well together1 then add some fine-chopped parsley1 a pinch of sugar1 salt1 and pepper1 and the yolk of #a raw egg2 mix again well1 and then stuff the onions with the mixture4 ,dip them in flour and in egg1 and fry them in lard4 ,put them on a platter and serve with a piquante sauce made as follows3 ,chop up fine some pickles1 capers1 and peppers1 and #a_/b cup of water4 ,when these are cooked1 add #a tablespoon of butter and cook a little while longer1 then pour over the onions and serve4 ,,fried ,,pumpkin ,,or ,,squash 7,italian7 ,take a slice of pumpkin or squash1 remove the rind and the seeds4 ,cut it into fine strips4 ,roll in flour and dip in egg1 and fry in boiling lard or olive-oil4 ,if desired as garnishing for meat1 cut the pumpkin exceedingly fine1 roll in flour1 but not in egg1 and fry4 ,,cucumbers 7,italian7 ,peel and boil #c or #d cucumbers in salted water for #e minutes4 ,drain and cut them into pieces #a inch thick and put them in a frying-pan with #a ounce of butter1 a little flour1 and #a_/b pint of stock2 stir well1 and add some salt and pepper4 ,reduce for about #ae minutes1 stirring until it boils2 add #a teaspoon of chopped parsley1 #a_/b a teaspoon of grated nutmeg1 #a_/b a cup of cream1 and the beaten-up yolks of #b eggs4 ,put on the fire again for #c or #d minutes4 ,do not let boil1 and serve hot4 ,,sarma 7,serbian7 ,put a cabbage in boiling water4 ,let it stand while preparing the rest of the dish4 ,fry #d onions in #a tablespoon of lard4 ,mix #b lbs4 of chopped pork and #b lbs4 of chopped beef with the onions4 ,stir into this #d raw eggs4 ,add #a_/b lb4 of rice1 salt and pepper4 ,remove the cabbage from the water1 tear off the leaves and put into each leaf two tablespoonsful of the meat and rice mixture1 wrapping it so that the contents should not come out4 ,put a little sauerkraut in a pot1 then a layer of the filled cabbage leaves1 continue doing this until the pot is filled4 ,cook slowly about #a hour4 ,make a sauce putting #a tablespoon of lard in a saucepan on the fire1 and add a chopped onion4 ,when a golden brown1 add #a tablespoonful of browned flour and paprika to taste4 ,add a cup of water4 ,pour this sauce into the pot and cook about half an hour longer4 ,some sour cream may be added if liked on serving4 ,,polenta ,,pasticciata 7,italian7 ,three-quarters of a cup of ,indian meal and #a quart of milk4 ,boil the milk1 and add the ,indian meal1 a little at a time1 when milk is boiling4 ,cook for one-half an hour1 stirring constantly4 ,add salt just before taking off the fire4 ,the ,indian meal should be stiff when finished4 ,turn it onto the bread-board1 and spread it out to the thickness of two fingers4 ,while it is cooking prepare a meat sauce1 and a ,bchamel sauce as follows3 ,,meat ,,sauce ,take a small piece of beef1 a small piece of ham1 fat and lean1 #a tablespoon of butter1 a small piece of onion1 a small piece of carrot1 a small piece of celery1 a pinch of flour1 #a_/b cup of bouillon 7or water71 pepper4 ,cut the meat into small dice2 chop up fine together the ham1 onion1 carrot1 and celery4 ,put these into a saucepan with the butter1 and when the meat is brown1 add the pinch of flour1 and the bouillon a little at a time1 and cook for about one-half an hour4 ,this sauce should not be strained4 ,b,,chamel ,,sauce ,take #a tablespoon of flour1 and #a-a_/b tablespoon of butter4 ,put them into a saucepan and stir with a wooden spoon until they have become a golden-brown colour4 ,then add1 a little at a time1 #a pint milk2 stir constantly until the sauce is as thick as custard1 and is white in colour4 ,now take the cold ,indian meal and cut it into squares about two inches across4 ,take a baking-dish of medium depth1 butter well1 then put in a layer of squares of ,indian meal close together1 to entirely cover the bottom of the dish4 ,sprinkle over it grated cheese2 then pour on the top enough meat sauce to cover the layer 7about #b tablespoons71 then on the top of this add a layer of ,bchamel sauce4 ,then put another layer of the squares of ,indian meal1 sprinkle with grated cheese as before1 add meat sauce1 then ,bchamel sauce1 and continue in this way until the baking-dish is full1 having for the top layer the ,bchamel sauce4 ,put the dish into a moderate oven1 and bake until a golden brown4 ,,fried ,,bread ,,with ,,raisins 7,italian7 ,take some rather stale bread1 cut it into slices1 removing the crust4 ,fry the bread in lard1 and then arrange it on a platter2 meanwhile prepare the raisins as follows3 ,take a small saucepan and put into it #b tablespoons of raisins1 a slice of raw ham chopped into small pieces1 and a leaf of sage1 also chopped up1 #a tablespoon of granulated sugar1 and #b tablespoons of vinegar4 ,put these ingredients on the fire1 and as soon as you have a syrup pour the raisins on the pieces of fried bread1 and the sauce around4 ,,polenta ,,croquettes 7,italian7 ,boil #a_/b cup of corn-meal1 and before removing from the fire add a piece of butter and a little grated cheese and mix well4 ,take it then by spoonfuls and spread it on a marble-top table4 ,these spoonfuls should form little balls about the size of a hen's egg4 ,on each of these croquettes place a very thin slice of ,gruyre cheese1 so that the cheese will adhere to the corn-meal4 ,then allow them to cool1 and when cold dip into egg2 then into bread-crumbs1 and fry in boiling lard4 ,,rice ,,with ,,mushrooms 7,italian7 ,five or six mushrooms and #c_/d of a cup of rice4 ,chop up a little onion1 parsley1 celery1 and carrot together1 and put them on the fire with #b tablespoons of good olive-oil4 ,when this sauce is coloured1 add #b tablespoons of tomato paste1 thinned with hot water4 ,season with salt and pepper4 ,cut the mushrooms into small pieces1 and add them to the sauce4 ,cook for #bj minutes over a medium fire4 ,put on one side and prepare the rice as follows3 ,fry the rice with a lump of butter until dry2 then add hot water1 a little at a time1 and boil gently4 ,when the rice is half cooked 7after about #aj minutes7 add the mushrooms and sauce1 and cook for another #aj minutes4 ,add grated ,parmesan cheese before serving4 ,,timbales ,,of ,,bread ,,with ,,parmesan ,,sauce ,soak half an hour #b cups bread-crumbs in #a cup thin cream 7milk will do with butter added74 ,to this add grated rind half lemon2 #a tablespoon minced parsley2 #a tablespoon minced chives2 #a teaspoon salt2 pepper2 yolks two eggs4 ,fill buttered timbale moulds or one large mould with this mixture1 cover with buttered paper1 and bake #bj minutes in moderate oven in a pan half filled with hot water4 ,remove from moulds and pour cheese sauce around it4 ,sauces ,,cheese ,,sauce ,put #b tablespoons butter on fire4 ,add #b tablespoons flour and blend to a paste4 ,add #a_/b teaspoon salt and a dash of cayenne4 ,then add gradually #a cup milk4 ,cook five minutes1 then add #a cup grated cheese4 ,do not allow it to boil after adding the cheese but serve at once4 ,,tomato ,,sauce 7,italian7 ,take #c chopped shallots1 put them in a stew-pan with a tablespoonful of olive oil1 salt1 pepper1 a dash of ground ginger1 a very little ground nutmeg4 ,let the shallots take a good colour without burning2 add #f tomatoes skinned and all the pits well squeezed out4 ,let them cook very gently until all the moisture has disappeared4 ,they should take the consistency of jam4 ,this sauce may be eaten hot or cold4 ,,another ,,tomato ,,sauce ,cut in two #e or #f tomatoes1 squeeze out the seeds1 put in a stew-pan with #a cup of stock2 salt and pepper1 a bit of tarragon1 laurel thyme1 parsley1 a chopped onion1 and a dash of cinnamon4 ,cook until the moisture has disappeared1 then pass through a sieve4 ,prepare a white thickening with #a oz4 of butter1 the same of flour4 ,add the pure of tomatoes to it2 thin the sauce with stock4 ,let it cook #aj to #ae minutes and finish with a pinch of sugar and #a oz4 of butter4 ,,mustard ,,sauce ,two tablespoons of butter1 #a-a_/b tablespoons of flour1 #a cup of scalded milk1 #a_/d teaspoon of salt1 #a_/b teaspoon of mustard1 #a_/b teaspoon of vinegar4 ,blend the butter and flour in a saucepan and pour on the milk little by little1 then add the salt1 mustard1 and vinegar4 ,a spoonful of mixed capers is sometimes added4 ,a ,,meat ,,sauce 7,italian7 ,put into a saucepan #a pound of beef and #a_/b an onion chopped up with #c ounces of lard1 some parsley1 salt1 pepper1 #a clove1 and a very small slice of ham4 ,fry these over a hot fire for a few minutes1 moving them continually1 and when the onion is browned add #d tablespoons of red wine1 and #d tablespoons of tomato sauce 7or tomato paste74 ,when this sauce begins to sputter add1 little by little1 some boiling water4 ,stick a fork into the meat from time to time to allow the juices to escape4 ,take a little of the sauce in a spoon1 and when it looks a good golden colour1 and there is a sufficient quantity to cover the meat1 put the covered saucepan at the back of the stove and allow it to simmer until the meat is thoroughly cooked4 ,then take out the meat1 slice it1 prepare macaroni1 or any paste you desire1 and serve it with the meat1 and the sauce poured over all1 and the addition of butter and grated cheese4 ,,another ,,meat ,,sauce 7,italian7 ,chop up some ham fat with a little onion1 celery1 carrot1 and parsley4 ,add a small piece of beef and cook until beef is well coloured4 ,then add #a-a_/b tablespoons of red wine 7or white71 cook until wine is absorbed1 then add #a tablespoon of tomato paste diluted with water1 or #d fresh tomatoes1 and boil #ae minutes4 ,,lombarda ,,sauce ,put #b cups of white sauce and #a of chicken stock into a saucepan1 reduce1 and add #c yolks of eggs mixed with #b ounces of butter and the juice of #a_/b a lemon4 ,before it boils take the saucepan off the fire and add #a cup of thick tomato sauce1 strain1 and just before serving add #a tablespoon of sweet herbs minced fine4 ,,horse-,,radish ,,sauce ,cook about half an hour in a double boiler #a-a_/b cups of milk1 #a dessert-spoon of sugar1 #a_/c cup of bread-crumbs1 and #a_/c cup of grated horse-radish root1 #a_/d cup of butter1 half a teaspoon of salt4 ,,gnocchi ,,di ,,semolina ,one pint of milk1 #b eggs1 #a_/b cup of farina1 butter and cheese4 ,put the milk on1 and when it boils add salt4 ,take a wooden spoon and1 stirring constantly1 add the farina little by little4 ,cook for #aj minutes1 stirring constantly4 ,take off the fire and break into the farina #b eggs2 mix very quickly1 so that the egg will not have time to set4 ,spread the farina about on a marble slab about #a_/b inch thick4 ,allow it to cool1 then cut it into squares or diamonds about #b or #c inches across4 ,butter well a baking-dish1 and put in the bottom a layer of the squares of farina2 sprinkle over a little grated cheese1 and here and there a small lump of butter4 ,then put in another layer of the squares of farina2 add cheese and butter as before4 ,continue in this way until your baking-dish is full1 having on the top layer butter and cheese4 ,bake in a hot oven until a brown crust forms4 ,serve in the baking-dish4 ,salads ,,italian ,,salad ,cut #a carrot and #a turnip into slices1 and cook them in boiling soup4 ,when cold1 mix them with #b cold boiled potatoes and #a beet cut into strips4 ,add a very little chopped leeks or onions1 pour some sauce1 ,lombardo1 over the salad1 and garnish with watercress4 ,boiled ,jerusalem artichokes cut into slices are a good addition4 ,,lettuce ,,salad ,mix one spoonful of thick mayonnaise1 #a_/b spoonful of chilli sauce1 a little finely hashed pimento1 a sprinkling of finely hashed chives1 add a few drops of tarragon vinegar1 #a teaspoon of ,a4 ,i4 sauce1 and a little paprika4 ,cut a firm head of tennis-ball lettuce in #d parts4 ,put one part on a plate and pour the dressing over it4 ,this recipe is enough for #a person4 ,,sandwich ,,dressing ,cream #a_/b lb4 of butter and add to it #a dessert-spoonful of mixed mustard1 #c tablespoons of olive oil1 a little salt1 and the yolk of #a egg2 one may add to this #a_/d cup of very thick cream4 ,mix thoroughly and set away to cool4 ,to make sandwiches1 spread the bread with this mixture and put in very finely chopped ham1 or chicken and celery1 or cream cheese and chopped nuts1 or green peppers and mustard and cress1 or lettuce1 or ,indian relish1 or cucumber1 or tomato or anything else you happen to have and may like4 ,,salad ,,dressing 7,for grapefruit or orange7 ,mix well #b tablespoonfuls of ,escoffier ,sauce ,diable and #a tablespoonful of ,escoffier ,sauce ,robert and then add olive oil1 a little at a time4 ,when it becomes thick1 season with salt and pepper and vinegar4 ,,cheese ,,dressing ,one quarter of a lb4 of ,roquefort cheese and #b tablespoons of thick cream mixed to a smooth paste2 stir in1 little by little1 enough olive oil to give the consistency of mayonnaise2 season with tarragon vinegar1 salt1 and pepper4 ,this is especially good for string beans1 lettuce1 or endive4 ,one may fill celery stalks with this dressing made into a thick paste4 ,vegetables ,,potato ,,cakes 7,russian7 ,peel and grate #f raw potatoes1 season with salt and pepper1 #a egg4 ,mix all together4 ,drop onto a well-buttered griddle1 spoonsful of the mixture1 leaving space between to flatten them2 continue to add a little butter to the griddle4 ,cook a golden brown on both sides4 ,arrange in a crown on a dish with a sprig of parsley in the centre4 ,,petits ,,pois ,fry some finely shredded onion in about a tablespoonful of oil1 with salt1 pepper1 and a sprig of tarragon4 ,lay the heart and best leaves of a head of lettuce at the bottom of a stew-pan with a quart of very young peas4 ,add a pint of stock4 ,stew gently4 ,a little sugar is always an improvement to peas4 ,,string ,,beans ,cut off the ends of the string beans1 slice them in three parts1 cook them until three quarters done1 then put them into cold water and dry them4 ,cook an onion in butter and put the beans into a pan and simmer half an hour4 ,shake at intervals but do not stir them4 ,take out and pour over a little stock thickened with a very little flour and cream4 ,peas may be done in the same way4 ,,red ,,cabbage 7,flemish7 ,chop #d onions and cook in #a tablespoonful of butter1 add #a large red cabbage chopped4 ,cover this with #f chopped apples1 next add #a tablespoonful of rice1 #b cups of water1 #a dessert-spoonful of vinegar1 #a teaspoonful of sugar1 #a-a_/b teaspoonfuls of salt1 pepper4 ,do not stir but cook slowly #d hours or longer removing the cover occasionally to let out the steam4 ,,cabbage ,,with ,,cheese ,,sauce ,cabbage1 cauliflower1 or cucumbers boiled in salted water are excellent served with cheese sauce4 7,see ,sauces47 ,,glazed ,,onions ,boil onions in water until they are half cooked1 then strain4 ,put them in the stew-pan with a piece of butter1 a pinch of powdered sugar1 salt1 and a cupful of stock2 let them finish cooking4 ,the liquid will be reduced and the onions coloured4 ,young carrots are glazed in the same way4 ,,spinach ,,souffl 7,italian7 ,boil some spinach in salted water4 ,when cooked drain and chop it4 ,there should be about #b cupfuls when chopped4 ,put into a saucepan on the fire #b tablespoonsful of butter and #a-a_/b level tablespoonsful of flour4 ,when these are blended add the #b cupfuls of spinach and one cup of cream4 ,cook five minutes1 stirring carefully4 ,then mix into this the yolks of #c eggs and remove the saucepan at once from the fire4 ,when the mixture is cool stir into it the #c whites of eggs1 well beaten4 ,pour into a buttered souffl dish1 or individual dishes1 and bake about twenty minutes in a moderate oven4 ,puddings1 ,cakes1 ,etc4 ,,french ,,pancakes ,mix #a teaspoonful of flour and #a teaspoonful of sifted sugar with #a_/b pint of cream or rich milk4 ,beat #c eggs separately and stir into the cream4 ,bake in a quick oven in #c large saucers4 ,when brown1 place one cake on top of the other and spread jam between4 ,,cr,,pes ,,suzette ,mix well #a lb4 of flour1 #e ozs4 of powdered sugar1 a pinch of salt1 #aj eggs2 add #a_/d pint of cream1 #a_/d pint of milk1 #b spoonsful of whipped cream1 a liqueur glass ,curaoa and a few drops of essence of mandarines4 ,three or #d tablespoons of this mixture are enough for one pancake4 ,cook in a pan and when brown on both sides put in a hot covered dish4 ,,sauce ,,for ,,cr,,pes ,,suzette ,cream #a_/d lb4 of butter1 add #a_/d lb4 of powdered sugar1 #c liqueur glasses of ,curaoa1 #a liqueur glass of essence of mandarines1 the juice of #a_/b a lemon1 and #a_/h of an oz4 of hazelnut milk 7,noisette de beurre d'aveline74 ,put one spoonful of the sauce in a chafing dish1 and when the sauce is hot1 put in a pancake1 fold it over twice1 turn it in the sauce1 and serve very hot4 ,prepare each pancake separately in this manner4 ,,another ,,suzette ,,pancake ,mix #c cups of flour1 #a-a_/b tablespoons of baking powder1 #a_/d cup of sugar1 and #a teaspoon of salt4 ,add #b cups of milk slowly1 then a well-beaten egg1 and #b tablespoonsful of melted butter4 ,cook in the same manner as the first ,suzette pancake with the following sauce3 ,cream together #a_/d cup of brown sugar and #a_/b cup of butter1 add the juice of #a_/b orange and #a pony of ,curaoa and #a pony of brandy4 ,serve from the chafing dish as described for the first ,crepe ,suzette4 ,,kisel 7,russian7 ,mix three cups of any kind of fruit syrup1 add a little water if the syrup is very thick1 sugar and vanilla according to taste1 and #a_/b cup of potato flour4 ,cook them in a double boiler until a very thick cream4 ,served hot or cold with cream and powdered sugar4 ,,carrot ,,pudding ,mix #a cup of grated carrots1 #a cup of bread-crumbs1 #a cup of minced suet1 #a cup of currants1 #a cup of chopped raisins1 #a cup of flour1 #a cup of milk1 #a teaspoon of salt1 #a_/d of a teaspoon of soda4 ,steam #d hours1 the longer the better4 ,serve with the following sauce3 #a_/d cup of butter1 #a cup of powdered sugar1 #a_/b cup of cream1 #b tablespoons of sherry or #a teaspoonful of vanilla4 ,the butter must be worked soft before adding the sugar gradually1 then the cream and flavouring1 little by little1 to prevent separating4 ,,old ,,english ,,plum ,,pudding ,two lbs4 raisins stoned1 #b lbs4 currants1 #a-a_/b lbs4 ,sultanas1 #a lb4 mixed peel chopped fine1 #b lbs4 brown sugar1 #b lbs4 breadcrumbs1 #b lbs4 chopped suet1 #a-a_/b lemons grated with the juice1 #d ozs4 chopped almonds blanched1 #b nutmegs grated1 #a_/b teaspoon of mixed spice1 #a_/d teaspoon crushed clove1 pinch of salt1 #f eggs whisked1 #a_/d pint 7generous7 brandy4 ,mix all together thoroughly1 boil #ab hours1 the longer the better on the first day and #b hours just before serving4 ,this is the secret for making it black and light4 ,this makes about #a two-quart and #e one-quart puddings4 ,this recipe makes excellent plum cake1 black and rich1 by substituting flour for the crumbs and lard for the suet4 ,,banana ,,trifle ,put thin slices of bread and butter into a glass dish1 then cut #c or #d bananas into round slices and place them on the top of bread and butter4 ,make a pint of sweet custard well flavoured with ,madeira and pour over4 ,beat stiff #a_/b pint of cream and put on top of the trifle when cold4 ,,cream ,,tart ,make a puff paste and cut it into #c round pieces2 it must be very thin and a few holes pierced to keep it from rising too high4 ,make a cream filling and spread over each piece1 placing one on top of the other4 ,on the top layer sprinkle chopped pistachio nuts 7or any chopped nuts7 on the cream as a frosting4 ,filling3 ,mix #b_/c of a cup of fine sugar with #a_/c of a cup of flour1 add the yolks of #c eggs and #a whole egg1 #a cup of scalded milk1 #a_/d of a teaspoonful of salt1 cook in double boiler #ae minutes4 ,add #b tablespoons of butter1 #b tablespoons of either cocoanut or almond macaroons1 crumbed1 #b_/c teaspoonful of vanilla1 and #a_/b teaspoonful of lemon extract4 ,this may be put between simply two crusts1 a bottom and a top1 and served in a pie plate4 ,,chocolate ,,pudding 7,french7 ,grate #a_/d pound of chocolate4 ,in a separate basin soften #a_/b pound of butter at the entrance of the oven2 work it well with a spoon for #e minutes2 add little by little to it #a whole egg1 #e yolks1 and the grated chocolate1 #a_/d lb4 of white powdered sugar1 and a dessert-spoonful of dried bread pounded4 ,beat up to a froth with #e whites of eggs1 add them delicately and gently to the mixture with two dessert-spoonfuls of dried and sifted flour4 ,pour into a mould that has been buttered and sprinkled with baked bread-crumbs4 ,boil in a stew-pan1 the water to reach half-way up the mould2 leave the stew-pan open1 and boil from #ce to #de minutes4 ,this pudding may also be baked4 ,serve with cream and chocolate sauce4 ,,sauce ,,cr,,me ,,au ,,chocolat4--,dissolve a tablet of chocolate in #b dessert-spoonfuls of hot water2 add #b ozs4 of powdered sugar and #c yolks of eggs1 working the mixture for an instant with the spoon1 then add very gradually #a_/d pint of hot milk4 ,stir over the fire until it commences to thicken and stick to the spoon2 it must not boil4 ,pass it through a hair-sieve4 ,,fried ,,apples 7,new ,england7 ,cut #d or #e apples of fine flavour into quarters1 then divide again until the pieces are about #a inch in width--do not remove the skin4 ,throw into cold water4 ,put into a saucepan #a teaspoonful of lard4 ,when this is hot heap all the apples into the pan2 spread over the apples #a cup darkest brown sugar2 cover closely4 ,cook rather slowly about #ae minutes2 then turn each piece with a fork4 ,cover closely again and cook #ae minutes more4 ,the apples should keep their shape and look clear with a rich syrup4 ,,orange ,,pudding 7,french7 ,put into an enamel saucepan #a_/d lb4 of butter1 the same of white sugar1 a dessert-spoonful of flour1 seven yolks of eggs1 the juice of an orange1 the same of lemon1 and the grated rind of an orange4 ,stir all over a slow fire as you would an ordinary custard1 not allowing it to boil1 nor must there be any lumps4 ,pour this custard into a basin of earthenware--it must not be put into any tin vessel2 mix with the seven whites of eggs beaten to a firm froth1 pour into a plain earthenware mould1 and cook in the oven for #cj to #ce minutes4 ,the mould must be placed in a bain-marie--that is to say1 in a deep dish or vessel half full of boiling water4 ,this pudding must be served quickly1 and with a custard flavoured with orange4 ,,oat ,,cakes 7,scotch7 ,two lbs4 of oatmeal1 #f ozs4 of flour1 #b ozs4 of sugar1 #a_/b lb4 of butter and lard1 #a_/b oz4 of carbonate of soda1 #a_/d oz4 of tartaric acid1 a little salt1 milk4 ,weigh the flour and meal onto the board1 take the soda1 acid1 and salt1 and rub these ingredients through a fine hair sieve onto the flour and meal2 then add the sugar and fat1 and rub together until smooth2 make a bay or hole in the centre and work into a smooth paste with milk1 taking care not to have it too dry or tight1 or considerable trouble will be experienced in rolling out the cakes1 as they will be found very short4 ,having wet the paste take small pieces about the size of an egg1 and roll these out thin and round with a small rolling-pin1 dusting the board with a mixture partly of oatmeal and flour4 ,when rolled down thin enough1 take a sharp knife and cut them in four1 place them on clean1 flat tins1 and bake in a warm oven4 ,these cakes require very careful handling or they will break all to pieces4 ,,tea-,,cakes 7,,hot7 7,scotch7 ,one-half lb4 flour1 #a_/d lb4 butter1 #a oz4 sugar1 #a saltspoon salt1 #a teaspoon baking-powder1 #a egg1 and some sweet milk4 ,make the ingredients into a nice soft dough with the milk1 cut into rounds about #a_/b an inch thick1 and bake for #aj minutes in a quick oven2 split open with your fingers1 butter1 and eat hot4 ,,tea ,,pancakes 7,scotch7 ,two eggs1 #a lump of butter1 #a_/b teacup sugar1 #a heaping teaspoon carbonate of soda1 #a lb4 of flour1 salt1 #a heaping teaspoon cream of tartar1 #a pint milk 7or milk and water74 ,rub together the dry ingredients4 ,beat up eggs and mix well with the milk1 beating both together also4 ,then dredge in gradually with the hand the dry ingredients1 stirring all the time4 ,heat griddle well1 rub over till quite greasy with a piece of bacon fat4 ,drop the mixture on griddle in spoonfuls from a tablespoon4 ,a minute or two will brown them4 ,then turn over and cook other side4 ,,canadian ,,war ,,cake ,two cups brown sugar1 #b cups hot water1 #b tablespoons lard1 #a lb4 raisins1 cut once1 #a teaspoon salt1 #a teaspoon cinnamon1 #a teaspoon cloves4 ,boil these ingredients #e minutes after they begin to bubble4 ,when cold add #a teaspoon soda dissolved in #a teaspoon hot water1 and #c cups of flour4 ,bake in #b loaves1 #de minutes in a slow oven4 ,,serbian ,,cake ,mix together the yolks of #h eggs1 #a cup of sugar1 #g tablespoons of pounded hazelnuts1 #a cup flour4 ,add the beaten whites of the eggs4 ,cook this in shallow pans and put between the layers and on the top a cream made as follows3 ,boil #aj minutes #a_/d lb4 pounded nuts with #a cup of milk4 ,put aside to cool4 ,cream #a_/d lb4 butter1 add #b tablespoons of rum and #a teaspoon vanilla4 ,mix this with the boiled milk and nuts4 ,add fine sugar until stiff enough to put between the layers of cake and then add more sugar to make it stiff enough for the top4 ,sprinkle the top and sides of the cake with chopped nuts4 ,,ravioli ,,dolce ,take #a_/b pound of flour1 #a tablespoon of butter1 and #b tablespoons of lard4 ,work this into a paste and roll out thin4 ,take #a_/b pound of curds1 add #a egg1 and the yolk of a second egg1 #b tablespoons of granulated sugar1 a few drops of extract of vanilla4 ,mix well together and add to the paste as for other ravioli4 ,then fry in lard until a golden brown4 ,serve with powdered sugar4 ,,chestnuts 7,italian7 ,take #dj chestnuts and roast or boil them over a slow fire4 ,remove the shells carefully1 put them in a bowl1 and pour over them #a_/b a glass of rum and #c tablespoons of powdered sugar4 ,set fire to the rum and baste the chestnuts constantly as long as the rum will burn1 turning the chestnuts about so they will absorb the rum and become coloured4 ,,gnocchi ,,of ,,milk ,one cup of milk1 #a level tablespoon of powdered starch1 #a_/b teaspoon of vanilla1 #b yolks of eggs2 #b tablespoons of sugar4 ,put all these ingredients together into a saucepan and mix together with a wooden spoon for a few minutes4 ,then put on the back of the stove where it is not too hot1 and cook until the mixture has become stiff4 ,cook a few minutes longer2 then turn out onto a bread-board and spread to a thickness of an inch4 ,when cold cut into diamonds or squares4 ,butter a baking-dish1 and put the squares into it overlapping each other4 ,add a few dabs of butter here and there4 ,put another layer of the squares in the dish1 more dabs of butter1 and so on until the dish is full4 ,brown in the oven4 ,,almond ,,pudding 7,italian7 ,two ozs4 of ground almonds1 sugar to taste1 #c eggs1 #a_/b pint of cream1 #a dessert-spoonful of orange-juice1 blanched almonds1 shredded candied peel4 ,separate the yolks of the eggs1 add #a tablespoonful of castor-sugar1 the ground almonds1 and the cream gradually4 ,whisk the whites stiffly1 stir them lightly in1 and add more sugar if necessary4 ,have ready a mould well buttered and lightly covered with shredded almonds and candied peel1 then pour in the mixture4 ,steam gently for #a-a_/b hours1 and serve with a suitable sauce4 ,,chestnut ,,fritters 7,italian7 ,take #bj chestnuts and roast them on a slow fire4 ,remove the shells and put them into a saucepan with #a level tablespoon of powdered sugar and #a_/b glass of milk and a little vanilla4 ,cover the saucepan and let it cook slowly for more than a half-hour4 ,then drain the chestnuts and pass them through a sieve4 ,put them back in a bowl with one tablespoon of butter1 the yolks of #c eggs1 and mix well without cooking4 ,allow them to cool1 and then take a small portion at a time1 the size of a nut1 roll them1 dip them in egg1 and in bread-crumbs1 and fry in butter and lard1 a few at a time4 ,serve hot with powdered sugar4 ,,chestnut ,,cream 7,a favourite ,florentine pudding7 ,cut #a lb4 of chestnuts lightly with a knife2 put them in a saucepan and cover with cold water2 boil #e minutes4 ,the outer and inner skins should now peel easily4 ,cover the peeled chestnuts with milk1 add a little vanilla1 let them boil in a covered pan until tender and the milk reduced4 ,now crush the chestnuts in the saucepan and add #a_/d lb4 powdered sugar4 ,if the pure is too thick add a little milk1 but it should be stiff enough to form into a border around the dish in which it is to be served4 ,in the centre of the dish heap whipped cream lightly sweetened and flavoured with vanilla4 ,the chestnut border may be made in an ornamental form by a pastry bag and tube4 ,,tapioca ,,pudding 7,french7 ,boil #a-a_/b pints of milk with #c oz4 of sugar and two even tablespoons of butter4 ,stir in gradually #c oz4 of fine tapioca4 ,place the saucepan on a slow fire and simmer #ae minutes4 ,pour the mixture into a basin and add #a_/b cup stoned raisins1 the grated rind of #a lemon1 #a-a_/b oz4 finely cut candied orange-peel1 one whole egg1 #c yolks2 mix all together4 ,beat the #c whites stiff and add to the mixture4 ,pour into a mould which has been buttered and well sprinkled with powdered sugar and steam #de minutes4 ,serve with any sweet sauce4 ,with a larger quantity of raisins this resembles an old time ,whisper ,pudding4 ,so called because the plums were close together4 ,,ginger ,,ice-,,cream 7,canadian7 ,make a pint of custard4 ,when it is cold add #a_/b pint unsweetened condensed milk1 #a_/b pint unsweetened condensed cream1 #b tablespoons of chopped preserved ,canton ginger1 and #d tablespoons of the syrup from the ginger jar4 ,freeze4 ,,almond ,,cake 7,canadian7 ,the ingredients are3 ,whites of #aj eggs1 #a cup of flour1 #a-a_/b cups of sugar1 #a teaspoonful of cream tartar2 the method of mixing similar to angel cake4 ,bake in #c layers4 ,for the filling3 ,yolks of #d eggs1 #a tablespoon of sugar1 #b teaspoons of corn-starch mixed in enough milk to moisten1 #a pint of cream4 ,heat the cream in a double boiler1 then add other ingredients1 stir constantly and do not let it thicken too much2 add a few drops of almond flavouring and #a_/b cup of chopped almonds4 ,for the frosting3 ,white of #a egg beaten stiff1 #a cup of sugar with enough water to melt it4 ,boil #b minutes4 ,stir half of it into the egg1 let the remainder boil thick4 ,add all together and beat to the right consistency2 flavour with sherry or ,madeira4 ,,queen ,,cakes 7,english7 ,melt #d oz4 of butter1 then add #d oz4 of corn flour1 #d oz4 flour1 #f oz4 sugar1 #c eggs1 #a_/h of a teaspoonful of lemon-juice1 #a_/h of a teaspoonful of lemon extract1 #a small teaspoonful of baking powder4 ,beat well for #aj minutes and then bake in well-buttered patty pans in a warm oven4 ,,francescas ,mix together #b eggs1 #a cup of sugar1 #a_/b cup of butter1 #a_/b cup of flour 7scant71 #b squares of melted bitter chocolate1 and #a cup of chopped 7not too finely7 walnuts4 ,bake on well-buttered paper in moderate oven4 ,cut in squares while hot4 ,,oat ,,cakes 7,canadian7 ,cream #a cup of sugar with #a tablespoonful of butter1 add #b cups of rolled oats1 a few drops of bitter almond1 #b scant teaspoons of baking powder1 then the yolks of #b eggs1 lastly the whites beaten stiff4 ,drop on buttered paper and bake until a good brown4 ,,gateau ,,polonais ,proportions3 #a_/d lb4 of almonds1 #a_/d lb4 of sifted sugar1 #b tablespoons of orange water1 #b dessert-spoons of water4 ,pound the almonds1 moistening them with the water and orange water2 mix in the sugar4 ,take #a_/b lb4 of puff paste1 divide it into two parts one a little larger than the other4 ,roll the smaller piece to the thickness of #a_/h inch1 lay it at the bottom of a round baking sheet1 spread on it the almond paste to within #a_/b inch of the border1 moisten the border2 roll the other piece of pastry to twice the thickness of the lower piece1 place it over the almonds1 join by pressing lightly on the edges of the two pieces of pastry2 brush over the top with yolk of egg4 ,bake in a good oven from #be to #cj minutes2 an instant before taking out1 powder some sugar on the top to glaze it4 ,,anise ,,cakes 7,french7 ,beat well together #a_/b lb4 flour1 #a_/b lb4 sugar1 and #c eggs4 ,add aniseed to taste4 ,drop on buttered pans1 making small round cakes and bake slowly4 ,,gordon ,,highlander ,,gingerbread ,put in a mixing bowl #a_/b a lb4 of flour1 #b oz4 of brown sugar1 #b oz4 peel1 #c_/d of an egg or #a small egg1 well beaten1 #a_/b teaspoonful of soda mixed with #a_/d of a cup of milk1 #a_/d oz4 each of ginger1 mace1 and cinnamon1 then beat into this slowly #c oz4 of butter that has been warmed in #a_/b pint of molasses4 ,bake very slowly in a tin lined with buttered paper4 ,,scotch ,,short ,,bread ,beat to a cream #a_/b lb4 of butter and #a lb4 of flour and #e oz4 of sugar 7fine71 add #d oz4 ground almonds1 mixing all thoroughly together4 ,roll out into #c cakes about #a_/b inch thick4 ,ornament around the edges and prick the top with a fork4 ,bake in a moderate oven until a nice brown1 about #bj to #cj minutes4 ,,cramique 7,belgium7 ,mix together #a_/d of a cup of sugar1 #a_/c of a cup of butter1 #a cup of milk1 #a_/b teaspoonful of salt1 #a yeast cake dissolved in #a_/b a cup of warm water1 #b pounded cardamon seeds1 and let rise4 ,when light add #a cup of seeded raisins and enough flour to make a stiff batter4 ,let this rise until it is twice the size1 then shape in a round loaf and bake4 ,brush over the top with the yolk of an egg4 ,,gaufres #a_/b lb4 flour1 #a_/d lb4 sugar1 a little salt1 #a_/d lb4 butter1 #b whole eggs1 #a yolk1 #a teaspoonful brandy1 #a teaspoonful warm water1 #a_/b pint milk4 ,mix all in basin to a liquid paste1 beat well until creamy4 ,heat the waffle irons1 butter them lightly1 pour into the middle a teaspoonful of the mixture2 cook to a golden brown on both sides of the cakes4 ,when done1 should be quite thin like an ice cream wafer4 ,these are delicious but it is necessary to have the proper irons4 ,,pets ,,de ,,nonne ,proportions3 #b-a_/b cups water1 #c oz4 butter1 #a-a_/d oz4 sugar1 a pinch salt1 grated rind #a lemon1 #a_/b lb4 flour1 #d whole eggs4 ,boil together the water1 butter1 sugar1 and salt for two minutes4 ,when the liquid is boiling remove the stewpan from fire and add the flour all at once1 then the lemon peel4 ,when half cool add the eggs one by one4 ,drop by spoonfuls in hot frying fat1 which must not be too hot4 ,when a golden brown remove from fire1 drain1 and roll in fine sugar4 ,,brioche ,,de ,,la ,,lune ,dissolve #b yeast cakes in #a cup of warm water2 mix this into #a_/d lb4 of flour1 a pinch of salt1 #a even tablespoon of sugar and #b pounded cardamon seeds4 ,put #b dessert-spoonsful of warm water in a bowl and place the dough in it and put in a very warm place to rise4 ,then work soft #c_/d of a lb4 of butter and mix into it #h eggs and #c_/d of a lb4 of flour by degrees so that a smooth paste is obtained2 when the paste is smooth and shining add to it the yeast1 butter1 and #a dessert-spoonful of cream4 ,leave in gentle temperature #d or #e hours or until the dough has risen to twice its size4 ,roll out on a board #a_/d of an inch thick1 spread thinly with softened butter1 then turn the edges over to the center to make #c layers4 ,roll out #a_/b an inch thick4 ,cut into small squares4 ,with a wet finger make a hole in the center of each2 into this hole put a piece of the dough in the shape of a little pear2 brush the top lightly with the yolk of egg4 ,let it rise again and then bake in a moderate oven about #bj minutes4 ,,victoria ,,scones 7,english7 ,two cups of flour1 #d teaspoonsful of baking powder1 #b teaspoonsful of sugar1 #a_/b teaspoon of salt1 #d tablespoonsful of butter1 #b eggs1 #a_/c cup of cream4 ,mix and sift together flour1 baking powder1 sugar1 and salt4 ,rub in butter1 add beaten eggs and cream4 ,roll out on floured board #c_/d in4 thick1 cut out with a small biscuit cutter1 and brush over with white of egg4 ,bake in a hot oven #ae minutes4 ,,nut ,,bread 7,new ,england7 ,mix #c cups of flour with #d teaspoonsful of baking powder and #a teaspoonful of salt4 ,in another bowl beat together #a_/b cup of sugar1 #a egg1 #a cup of milk1 and #a cup of ,english walnuts broken in pieces4 ,add the dry ingredients to this mixture and let rise #bj minutes1 then bake in a loaf #cj to #dj minutes4 ,,bran ,,muffins 7,new ,england7 ,mix #b cups of bran1 #a cup of flour1 #a cup of milk1 #a_/b cup molasses1 #a teaspoon of soda1 and a pinch of salt4 ,bake #bj minutes4 ,to this may be added some chopped nuts and raisins4 ,,scotch ,,scones ,mix #c teaspoons of baking powder with #c cups of flour4 ,rub in #a tablespoon of butter1 add #a cup of currants or raisins1 #a beaten egg1 and enough milk to make a paste to roll out4 ,cut into squares or rounds and bake in a quick oven4 ,,blinni 7,russian7 ,mix together #b-a_/b cups of tepid milk1 #d cups of flour with #a_/b a yeast cake and put in a warm place to rise #f or #h hours4 ,one hour before cooking add #b cups of warm milk and #a tablespoon of salt4 ,fry like ordinary pan cakes4 ,serve very hot one on top of the other1 well buttered4 ,blinni are spread with soured cream1 and smoked salmon or caviare is usually served with them4 ,,baked ,,hominy 7,new ,england7 ,a good way to prepare any cereal for children4 ,put a pint of milk with #b teaspoons of sugar and one of salt in a saucepan on the fire--when at the boiling point add #f oz4 of hominy2 let it cook about ten minutes4 ,remove the saucepan from the fire1 add a tablespoonful of butter and three eggs4 ,pour this into a baking pan and bake about #bj minutes4 ,baked hominy may be served with meats or fish4 ,,marrons ,,glac,s ,put the chestnuts on the fire in cold water1 boil #e minutes1 take them out1 and while hot strip them of their outer and inner skins4 ,put them in a big saucepan containing a syrup of the proportion of #a_/b lb4 of sugar to #a quart water and #a teaspoonful of butter1 when they come to the boiling point remove to the back of the stove4 ,use a large quantity of the syrup to the quantity of chestnuts4 ,this syrup should diminish very slowly4 ,when it has become very thick take out the chestnuts and drain them1 add a little vanilla to the syrup4 ,now pour boiling water over the chestnuts to remove the syrup which covers them4 ,dry them well4 ,beat the thick syrup until it is opaque1 then roll the dry chestnuts in it2 remove with a skimmer and let them dry on a sieve4 ,prunes may be treated in the same way4 ,,small ,,cucumber ,,pickles ,put #a pint of salt on #a_/b of a bushel of small green cucumbers1 cover them with boiling water1 and let them stand over night4 ,drain off the water and put them on the stove1 a gallon at a time1 in cold vinegar1 to which add a lump of alum the size of a small hickory nut4 ,let them come to a boil1 then take out and place in a stone jar4 ,have on the stove a gallon of the best cider vinegar1 to which add about #b lbs4 of brown sugar1 let come to a good boil4 ,take out the seeds of #d red peppers and #b green peppers1 cut them in rings1 cut in pieces #a horse-radish root1 pour boiling water over them1 and let stand #ae minutes2 drain off1 add #a_/b cup of white mustard seed1 a few whole cloves1 and some cinnamon sticks4 ,then put all of this mixture on the pickles1 cover them with boiling vinegar1 and put away4 ,two or three cloves of garlic put in the jar are an addition4 ,,preserved ,,strawberries 7,french7 ,these berries will remain whole4 ,prepare a basin of lime water4 ,when the lime water is cool put in the strawberries and let them stand #a_/d of an hour1 then rinse them an instant in fresh water1 drain them1 taking care not to bruise the fruit4 ,take an equal amount of sugar to the amount of berries4 ,to each pound of sugar1 add #a cup of water1 boil until a very thick syrup1 then add the berries4 ,cook #e minutes1 pour into sterilized jars and seal4 ,,rhubarb ,,jelly 7,english7 ,rhubarb1 sugar1 and #a teaspoonful powdered alum4 ,wash and cut the rhubarb in small pieces2 wash again1 and boil it over a slow fire with a breakfastcupful of water till well cooked and all the juice extracted2 let it drip all night through a jelly bag2 to each good #a_/b pint of juice add #a lb4 of sugar1 and add the alum to the whole2 stir till it comes to the boil1 and let it boil for #aj minutes2 pour into pots4 ,,tomato ,,soup ,,for ,,canning 7,new ,england7 ,put in a preserving kettle #a_/b bushel of ripe tomatoes1 #b bunches of celery 7leaves and all71 #cj sprays of parsley1 #d or #e sweet green peppers1 #bj onions1 #a clove of garlic1 #ab whole cloves1 #a_/b stick of cinnamon1 #cj bay leaves1 #a teaspoonful of whole black pepper2 boil this #d hours1 strain through a sieve1 and add #a-a_/b cups of flour1 one cup of sugar1 #a lb4 of butter1 and #e tablespoonsful of salt4 ,cook #a_/b hour longer and seal in sterilized jars4 ,this is a good soup and will keep all winter4 ,,budo ,,cup ,to #a pint bottle of dry ginger ale1 add #a pint bottle of grape juice1 juice of #a orange1 #a lemon1 #b tablespoonsful of ,jamaica rum1 and #a bottle of effervescent water4 99 99 99 99 99 ,transcriber's note3 ,varied hyphenation was retained4 ,this text uses the spelling of ,curaoa in place of the more usual ,curaao4 ,page #af1 excelent changed to excellent 7make an excellent7 ,page #ga1 ,bechamel changed to ,bchamel 7layer of ,bchamel7