,,luncheons ---------------------------------------- -------------------------------- ,,luncheons ,a ,,cook',s ,,picture ,,book ,a ,,supplement ,,to ,,the ,,century ,,cook ,,book ,,by ,illustration3 ,mary ,arnold ,,author ,,of ,,the ,,century ,,cook ,,book ,,illustrated ,,with ,,over ,,two ,,hundred ,,photographs ,illustration3 ,publisher's ,logo ,,new ,,york ,,the ,,century ,,co4 #aijb ---------------------------------------- -------------------------------- ,copyright1 #aijb1 by ,,the ,,century ,,co4 ------- ,published ,october1 #aijb ,,the ,,devinne ,,press ---------------------------------------- -------------------------------- ,,the ,,book ,this book is intended as a supplement to the 8,century ,cook ,book10 hence no general rules for cooking are given4 ,it is a book of illustrated receipts1 a cook's picture-book1 intended to be very useful in the way of suggestion4 ,it is arranged so that housekeepers may more readily make up a menu1 often a difficult task1 or may easily find new dishes to vary the routine of the daily fare4 ,instead of various menus1 which are impracticable because they seldom suit the convenience of the moment1 lists of dishes are given which can be quickly read over and those suitable for the occasion selected4 ,these lists are placed at the heads of the sections1 each section representing a single course1 and each list comprising a number of dishes1 any one of which is suitable for that course4 ,the receipts will meet the requirements of luncheons1 but the majority of them are equally appropriate for dinner4 ,attention has been given to the garnishing and manner of dishing1 in order to make the dishes pleasing to the sight2 for pretty dishes are attractive and recommend themselves1 while carelessly served ones are sometimes refused on account of their appearance4 ,the illustrated dishes1 though apparently elaborate1 are in fact quite simple1 the pastry-bag and tube1 the use of which is easily acquired1 being the means employed to decorate many of them4 ,the illustrations will serve as suggestions1 and the taste of the cook will lead her to use such other combinations as are suited to her convenience4 ---------------------------------------- -------------------------------- ,,contents ,,chapter ,i 7,pages #a-cd7 ,,luncheons ,,fontage ,,cups ,,garnishing ,,and ,,different ,,ways ,,of ,,preparing ,,dishing ,,butter ,,the ,,pastry-,,bag ,,measures ,,and ,,terms ,,order ,,of ,,courses ,,chapter ,,ii 7,pages #ce-db7 ,,fruits ,first ,course ,,oyster ,,and ,,clam ,,cocktails ,,oysters ,,and ,,clams ,,on ,,the ,,half ,,shell ,,canap,s ,,chapter ,,iii 7,pages #dc-dh7 ,second ,course ,,soups ,,chapter ,,iv 7,pages #di-eh7 ,third ,course ,,eggs ,,chapter ,v 7,pages #ei-fh7 ,fourth ,course ,,shell-,,fish ,,lobsters ,,fish ,,chapter ,,vi 7,pages #fi-hb7 ,fifth or ,seventh ,,entr,,es ,course ,,chapter ,,vii 7,pages #hc-ajf7 ,,meats ,sixth ,course ,,vegetables ,,and ,,cereals ,,used ,,as ,,vegetables ,,chicken ,,sauces ,,for ,,meats ,,sweet ,,sauces ,,chapter ,,viii 7,pages #ajg-aaa7 ,seventh ,course ,,frozen ,,punches ,,fruits ,,cheese ,,dishes ,,chapter ,,ix 7,pages #aac-aca7 ,eighth ,course ,,game ,,salads ,,cold ,,service ,,cheese ,,salad ,,dressings ,,chapter ,x 7,pages #acc-afc7 ,ninth ,course ,,hot ,,desserts ,,cold ,,desserts ,,pies ,,and ,,tarts ,,chapter ,,xi 7,pages #afe-aga7 ,tenth ,course ,,ices ,,chapter ,,xii 7,pages #agc-agf7 ,eleventh ,course ,,fruits ,,chapter ,,xiii 7,pages #agg-aie7 ,,loaf ,,cakes ,,small ,,fancy ,,cakes ,,icings ,,chapter ,,xiv 7,pages #aig-baa7 ,,breads ,,index 7,pages #bac-bbc7 ---------------------------------------- -------------------------------- ,,luncheons ---------------------------------------- -------------------------------- ,,errata#a ,page #bj1 line #af1 for 8gelatines0 read 8galantines40 ,illustration ,no4 #aj1 #b1 read 8,pure ,sieve02 #c1 read 8,fontage or ,swedish timbale irons40 ,page #ca1 line #h1 for 8will rise and cover0 read 8will rise when put in the hot fat and cover40 ,page #dg1 last title1 for 8,creamed ,soups0 read 8,cream ,soups40 ,page #ga1 #dth line from bottom1 for 8usual0 read 8original40 ,page #ga1 #gth line from bottom1 for 8dilute it0 read 8diluted40 ,page #gc1 #b;d line from bottom1 for 8flour0 read 8water40 ,page #ia1 #hth line from bottom1 for 8browned0 read 8brown40 ,page #aai1 for 8,salads ,nos4 #f-g-h-i0 read 8,illustrations ,nos4 #id1 #ie1 #if1 #ig40 ,page #ace1 line #c1 for 8and moisten0 read 8moistened40 ,page #adc1 #b;d line from bottom1 for 8thick0 read 8whipped40 ,legend of illustration ,no4 #acd read 8,strawberry ,charlotte ,no4 #b40 ,legend of illustration ,no4 #acg read 8,chestnut ,pure40 ,page #aee1 line #f1 for 8cupful0 read 8pound40 ,page #afb1 line #aj1 for 8by placing0 read 8and40 ,page #afh1 #gth line from bottom1 for 8lemon0 read 8melon40 ,page #afi1 to receipt for ,lemon ,ice add1 8#a quart of water40 ,page #agj1 line #d1 for 8cupful0 read 8quart40 ,page #age1 after title1 8,pineapple10 add 8,illustration ,no4 #aeh40 ,page #ahd1 #eth line from bottom1 for 8icing0 read 8tracing40 ,page #ahi1 #eth line from bottom1 for 8box with0 read 8box and serve with40 ,page #aib1 #ith line from bottom1 for 8coloring0 read 8covering40 ,page #aii1 #aath line from bottom1 for 8double its bulk0 read 8doubled in bulk40 ,page #bja1 #hth line from bottom1 for 8one quarter of an inch0 read 8one and a quarter inches40 ,footnote #a3 ,transcriber's note3 these ,errata have been applied to this text4 7#bjah-jh-ae7 ---------------------------------------- -------------------------------- ,,chapter ,i ,,luncheons ,the midday meal1 called luncheon1 varies in character from a very informal service1 where the dishes are placed on the table and the servants leave the room1 to one of equal elaboration and formality with that of a dinner4 ,as this meal is made to conform to convenience1 it is difficult to give general rules1 as rules are conventions of ceremony1 and ceremony is sometimes disregarded1 as in the case where a larger number of guests are received than the service of the house admits of entertaining in other than an informal manner4 ,luncheon proper corresponds to what in foreign countries is called the second breakfast1 or djener la fourchette1 where people are seated at the table and served as at dinner4 ,the ,french breakfast hour1 however1 is usually twelve o'clock1 while luncheon is an hour or more later4 ,sidenote3 ,the company,entertaining at luncheon is as customary as dinner giving1 but ordinarily the company is composed of women alone1 men as a rule not being entertained at this hour1 except on holidays or special occasions4 ,sidenote3 ,seating the guests,a card with the name of the guest distinctly written on it designates the place at the table to be occupied by that guest1 and each one finds her place without being otherwise directed1 as the hostess is the last one to enter the dining-room4 ,if1 for any reason1 one lady has precedence over the others1 she is placed at the right of the hostess2 otherwise the hostess selects for that seat the one whom she wishes particularly to compliment4 ,if a stranger is being especially entertained1 the other guests having been invited to meet her1 she is given this seat of honor4 ,the hostess in this case presents her as a new acquaintance to her friends1 who afterward may call upon and extend to her other courtesies4 ,sidenote3 ,invitations,the invitations for luncheon are the same in form as for dinner2 if the luncheon is a formal entertainment they are usually written in the third person1 or conventionally expressed in the first person4 ,an informal note is written for informal occasions4 ,under no circumstances should a verbal invitation be given4 ,it is polite to answer an invitation within twelve hours4 ,people who are in the habit of entertaining are seldom remiss in the courtesy of a prompt reply1 for they have probably experienced the inconvenience of uncertainty1 and the embarrassment of having to fill places at the last minute1 and so are better able to understand the significance of this social convention4 ,sidenote3 ,dress,women wear street costumes or afternoon gowns2 they lay off their wraps1 but do not remove their hats4 ,men should wear afternoon dress4 ,sidenote3 ,the table,at luncheon a table-cloth is not used if the table is handsome enough to permit its omission1 but often leaves are put in which have not the same polish as the main table and must be covered with a cloth4 ,the use of a cloth is1 however1 a matter of taste1 not of rule4 ,the polished table requires care to keep it clean and free from stains and scratches4 ,it should be very frequently rubbed hard with a soft cloth1 and occasionally a little kerosene or furniture polish should be used2 but what is particularly needed is plenty of hard rubbing4 ,a varnish polish is easily defaced1 especially by hot dishes1 which leave white marks that are difficult to eradicate4 ,the table top should have what is called hand polish4 ,this can be washed without injury1 does not easily stain1 heat does not affect it1 and with daily care it constantly grows handsomer4 ,it is better for young housekeepers to start with a dull mahogany1 or oak1 than with a shellacked table1 which needs frequent redressing4 ,sidenote3 ,mats,to protect the table when no table-cloth is used1 mats are placed under the dishes4 ,the plate mats1 either square or round1 are seven to nine inches across4 ,mats are sometimes lined with asbestos1 felt1 or other thick material to protect the table better from the heat of the plates4 ,the mats1 as a rule1 match the centerpiece1 but this is not obligatory4 ,there is no limit to the variety of centerpieces and mats4 ,they range from crochet work and embroidered linen to beautiful laces4 ,sidenote3 ,decorations,except the mats1 the decorations used are the same as for the dinner-table1 flowers being the chief and always the most beautiful resource4 ,the decorations should be kept low in order not to obstruct the view across the table and so make general conversation impossible4 ,a large table is more imposing with high centerpieces1 and at buffet luncheons high decorations can be indulged in4 ,the cold dishes used on such occasions are susceptible of much garnishing1 and are made to form a part of the decoration4 ,where a large number of guests are being entertained1 as at wedding breakfasts1 or where the luncheon is accessory to some other entertainment1 the guests are frequently seated at small tables placed throughout the room4 ,in this case1 no ornamentation is attempted other than a few flowers on each table1 as anything more would be an inconvenience4 ,sidenote3 ,lighting,the lighting of the table requires careful consideration4 ,artificial light is not used unless necessary2 but a dark1 gloomy table should always be avoided1 and if the room is dark candles should be lighted4 ,sometimes half the guests face bright windows1 while the faces of those sitting with their backs to the windows are in shadow4 ,shaded lights in the chandelier will often remove this shadow2 and1 if carefully managed1 the gas-lights will not be disagreeably noticeable4 ,this1 together with a careful adjustment of the curtains1 will often equalize the light2 but if a blinding glare cannot thus be overcome1 it is better to draw the shades and curtains and light the candles4 ,in city houses this is frequently done4 ,sidenote3 ,laying the table,the table is laid as for dinner1 except that bread-and-butter plates are placed at the left of the dinner plates1 each bread-and-butter plate having a small knife laid across it4 ,these plates are small1 and are used for the breads and hors d'oeuvres4 ,sidenote3 ,the food and courses,at luncheon the soup is served in cups1 and1 where the guests are seated at the table1 roasts are seldom presented1 the meats being served in the form of chops1 or individual portions2 otherwise1 the service is the same as at dinner4 ,at buffet luncheons large cold roasts are used1 and ordinarily not more than one or two hot dishes are served1 such as bouillon1 creamed oysters1 or croquettes4 ,cold fish1 cold joints1 gelatines1 and salads make the substantial part of the luncheon4 ,all the dishes1 including the ices1 are placed on the buffet table at once1 and no order is observed in respect to courses1 each person making his own selection4 ,on these occasions the gentlemen serve the ladies1 and but little extra household service is needed4 ,where the guests are seated at small tables the service is the same as if all were seated at one table1 and a number of servants are required4 ,there should always be enough waiters to serve the meal quickly4 ,an hour and a half is the extreme limit of time that guests should be kept at the table4 ,seven or eight courses are all that should be presented1 and these should be served quickly1 but without apparent haste4 ,the days of long feasting are passed4 ,people of to-day value their health and time too much to sit for hours at a time at the table4 ,the meal should be over before there is any fatigue or dullness2 but on the word of ,brillat-,savarin1 an accepted authority on gastronomic subjects1 it is safe to detain guests at the table for one hour4 ,he says3 8,la table est le seul endroit o l'on ne s'ennuie jamais pendant la premire heure40 ,,garnishing ,,and ,,dishing ,,meats ,one celebrated ,french chef says3 8,il faut viser a charmer les yeux des gourmet avant d'en satisfaire le got02 and another1 in giving advice to beginners1 says3 8,a cook should have that artistic feeling which imparts to everything1 great and small1 that harmony of style which captivates the eye40 ,this necessity is well recognized by every good cook1 and such a one tries to give dishes the inviting appearance justly demanded by epicures4 ,it is not necessary that the dish belong to the category which in cooking parlance is termed 8high class10 for the simplest one comes under the same rule and is capable of being raised to a higher rank by careful dishing and tasteful garnishing4 ,the greatest cooks are renowned for such specialties4 ,it is said of ,soyer1 8for dishing up he was entitled to celebrity02 and of ,carme1 8he excelled in everything requiring perfect taste1 and dealt in a new and very effective manner with the ornamentation of large cold dishes40 ,there is nothing which so quickly indicates the grade of the cook as the manner in which she serves her dishes4 ,one who has no pride in her work seldom takes time for ornamentation1 though garnishing is the simplest part of her duty4 ,when1 however1 attention is given to this branch1 even though the result may not be perfect1 it gives promise of better things1 and one may confidently predict for the cook who thus shows desire to do well that she will attain a higher degree of excellence in her profession4 ,there is no class of dishes1 from breads to desserts1 which are not more appetizing when made attractive in appearance4 ,it has been said that 8eyes do half the eating10 and as no expense need be incurred in the indulgence of tasteful arrangement of the dishes1 there seems to be no reason why the simplest table should not share with the most expensive one this element of success4 ,care1 taste1 and ingenuity will do much to remedy the lack of money1 and may change the standard of the table from coarseness to refinement4 ,many suggestions for decorations may be found in the show-windows of bakers1 pastry-cooks1 fishmongers1 and of delicatessen shops4 ,many of the pieces displayed there may seem elaborate and difficult to the novice1 but they are1 in reality1 simple enough when the use of materials is understood4 ,the word garnishing is used here in a broad interpretation of the term1 meaning the general ornamentation of dishes1 whether it be obtained by form1 color1 dishing1 or by dressing them with those articles called garnishes4 ,illustration3 ,,no4 #aih4 ,,soda ,,biscuits ,,cut ,,with ,,fluted ,,stamp4 ,for example1 beginning with breads1 embellishment is accomplished by means of form and color4 ,the form is gained by molding and cutting2 the color1 by glazing with egg or sugar4 ,a universal expedient1 when short of bread1 is the soda biscuit4 ,these biscuits1 when cut in very small rounds of uniform size1 will tempt the scoffer of hot breads2 while large or small crusty rolls1 all of exactly the same size1 and baked a golden color1 will also make him forget his prejudices and find excuse in the delicious crust for eating them4 ,but these same biscuits carelessly cut or molded or baked would offer him no excuse for inviting dyspepsia4 ,toast looks more inviting when cut into strips or triangles1 or with the corners neatly cut off if served in whole slices4 ,any little thing which indicates care on the part of the cook recommends the dish to favor and almost guarantees its excellence--on the principle that straws show which way the wind blows4 ,for soups1 there is to be found1 in any cook book1 a long list of garnishes which may be used4 ,certainly a clear soup is more beautiful when a few green peas or a few bits of celery increase its brilliancy2 a cream soup is greatly improved by a few small croutons2 and so on through the various classes of dishes4 ,the garnishes for meat dishes are so various1 it may be said that their only limit is the ingenuity and resources of the cook4 ,it should be remembered that dishes which are served hot do not permit of as much garnishing as cold ones4 ,the first requisite in the former is heat1 and this must not be lost by time given to elaborate garnishing4 ,it does not1 however1 exclude them from the privilege of being embellished2 for if the garnishes are prepared and ready at hand1 it takes but a minute to put them in place4 ,hot meat dishes can also rely on other things to improve their appearance1 such as shapeliness and uniformity2 therefore1 strict attention should be given to the cutting and trimming of meats1 to the molding of croquettes1 of meat-balls1 or of anything served in pieces1 and also to the dishing of the same4 ,after meat is well cut1 if a joint1 it should be divested of all points and irregularities1 and of cartilage which will interfere with the carving1 and then should be trimmed into a well-balanced and symmetrical form1 attention being given to the matter of its standing squarely and solidly upon the platter4 ,chops and cutlets should be trimmed into uniform size and shape4 ,this can be done without waste1 as the trimmings have their uses4 ,careful dressing and trussing is essential for poultry1 as the appearance of an untrussed fowl is enough to destroy the appetite and condemn the dinner4 ,a fowl should be pressed into a rounded and smooth surface in order to dissociate the article served from the thing of life4 ,meat should be placed exactly in the center of the platter1 except in certain instances where studied irregularity is given for special garnishing4 ,to place chops or cutlets neatly overlapping one another1 either in rows or in a circle1 requires some dexterity1 perhaps1 but this is acquired by a very little practice1 and such an arrangement not only helps to keep the meats hot1 but is in itself ornamental4 ,the platter should be in right proportion to the article served upon it4 ,a large joint on too small a platter gives the same sense of unsuitableness that an outgrown garment gives to a boy or a girl1 and the carving of this seemingly overgrown joint usually results in accidents to the table-cloth4 ,again1 too small a platter affords no room for garnishing4 ,the color given meat in cooking may be called its secondary garnish1 space being the first4 ,care should be taken1 if it is roasted1 that it be well browned2 if it is boiled1 that it be white and clean-looking2 if it is fried1 that it be not blackened1 but a clear lemon color4 ,poultry should have a golden color that suggests crispness4 ,it is difficult to make the mediocre cook understand these points4 ,larding also serves an ornamental purpose4 ,dry meats1 like veal1 and oftentimes fowls1 are improved in flavor by being larded2 and it should be so done as to make it an ornamental feature4 ,there is no part in the preparation of dishes easier to perform than larding1 and no novice need hesitate to undertake it4 ,hashes and minces can1 with very little trouble1 be made attractive in appearance as well as in taste4 ,hash pressed into a mold1 giving it a ring or a dome shape1 then masked or not with a sauce1 or simply turned upon a platter1 can be prettily garnished with eggs and greens4 ,plain meat-balls and potato- or hominy-balls can be placed together on a platter with such regard to effect that the dish assumes the character of an entre1 instead of appearing like a makeshift from left-over pieces4 ,the next means after larding in what may be called natural garnishing is in the employment of gravies and sauces4 ,no article should ever swim in sauce1 but a little can be used with good effect on many dishes4 ,a venison steak wet with a currant jelly sauce1 and just enough of the sauce poured on the bottom of the platter to color it1 gives a glaze and juicy look to the steak which improves its appearance4 ,a very little tomato sauce under breaded veal chops or croquettes gives color and emphasis to the dish4 ,white sauce poured over boiled dishes gives greater whiteness and often covers defects4 ,in ,french cooking1 much use is made of masking1 which is often done by glazing and by the use of sauces4 ,as white sauces will make white foods whiter1 so brown ones will make brown ones browner4 ,fitness must of course be observed4 ,if crispness is a part of the excellence of a dish1 it would not do to destroy that quality by using a moistening garnish4 ,vegetables as garnishes come next in order of suitableness and convenience4 ,when vegetables are placed on the same platter with meats1 they not only ornament the dish1 but contribute to the ease of serving a dinner4 ,when they are used the dish is called la jardinire or la printanire4 ,probably every cook knows how to serve mashed or fried potatoes or green peas in the center of a circle of chops4 ,similar combinations can be made in various ways and of many things4 ,spinach1 beans1 carrots1 pures1 macaroni1 spaghetti1 or rice may be placed so as to form a base1 raising the chops like a crown1 or grouped with them in rows1 or alternating with the individual pieces4 ,macedoine is a mixture of any number of vegetables1 such as peas1 beans of various kinds1 carrot and turnip balls1 flowers of cauliflower and any other vegetable obtainable4 ,they may be mixed together1 or each vegetable may be kept distinct and placed in small piles around the platter4 ,small portions of vegetables left over may be used to advantage in this way4 ,very little need be used of any one1 and any number may be combined on the same dish4 ,potatoes boiled or fried can be prepared in many fancy ways to make them suitable for garnishing4 ,well-seasoned spinach is excellent with chops1 steaks1 or roasts4 ,browned onions are often used4 ,meats with onion garnishes make dishes called la soubise4 ,brussels sprouts1 hot1 are a suitable garnish for corned beef2 or cold1 with a ,french dressing1 are an excellent salad to serve with cold beef4 ,they should not be over-cooked or they will lose their shape4 ,stuffed tomatoes may be used with almost any meat dish4 ,vegetable pure1 in fancy form1 is useful for embellishment1 and may take the place of a fresh vegetable4 ,pure is made of any vegetable mashed and seasoned in the same manner as potato4 ,navy beans1 lima beans1 flageolets1 and peas1 either fresh or dried1 are so used4 ,the pure can be pressed through a pastry-bag into forms simulating roses1 or placed in piles on rounds of toast4 ,vegetables intended to be eaten with the meats they garnish should be well seasoned before being placed on the platter2 but where they are to serve only an ornamental purpose1 they may sometimes1 as in the case of carrots and turnips1 be used uncooked1 as they have a better color and more firmness when raw4 ,these two vegetables are very useful1 as they are obtainable all the year round4 ,carrots are particularly pretty when small4 ,large ones sliced and then stamped into fancy shapes1 combined with turnips treated in the same way1 are frequently used for making designs4 ,sometimes they are cut into balls1 sometimes are carved into forms simulating roses4 ,it is easy to make them into cups1 using a fluted knife to shape the outside1 and hollowing the center with a potato-scoop4 ,these cups are good for holding any vegetable or for vegetable salads4 ,rice is generally used for borders which are intended to keep creamed dishes and fricassees in shape4 ,sausages cut in halves or quarters1 or fried bacon1 make a good relish as well as a garnish for many meats2 they are particularly good with egg dishes4 ,paper frills on protruding bones serve the excellent purpose of concealing these unsightly ends4 ,they are easily made by folding a strip of paper lengthwise1 then cutting it down about one and a half inches at intervals of one-eighth inch on the folded side1 thus making a double fringe2 next slip one side up a little1 making the fringe round out2 and1 finally1 roll this around a stick1 leaving the openwork in a close spiral4 ,these frills are used on the bones of a leg of mutton1 on ham1 on chops1 and on drumsticks4 ,the green garnishes are parsley1 watercress1 small crisp lettuce leaves1 green lettuce cut into ribbons1 chicory1 and celery tops4 ,these are all edible1 and all have places where they are especially appropriate4 ,parsley1 which is most commonly used1 is preminent for convenience1 beauty of leaf1 and freshness4 ,in many cases1 however1 greens which can be eaten with the dish are preferable1 such as watercress with broiled or fried meats or fish4 ,parsley may be used with almost everything in its purely ornamental function1 but it can be chopped and sprinkled over foods for both its flavoring and decorative qualities4 ,a woman who has mastered the art of making an omelet will usually give it this finishing touch4 ,parsley should be very green and crisp1 well washed1 and dried with a cloth before being used2 it may then be broken into sprigs and placed at intervals1 or formed into a wreath4 ,sometimes a large bunch1 like a bouquet1 may be used with good effect4 ,illustration3 ,,no4 #a4 ,,lemons ,,cut ,,for ,,garnishes4 ,lemons1 like parsley1 have convenience to recommend them1 and1 like watercress1 are acceptable with fried meats4 ,the acid of lemon is the best condiment for veal4 ,when they serve the double purpose of garnish and condiment1 they should be cut so the pieces can be taken in the hand and pressed without soiling the fingers4 ,this is effected by cutting them in quarters lengthwise1 or in halves and then in quarters4 ,in some instances a half lemon is not too much to serve with one portion1 but ordinarily quarters are sufficient4 ,slices are useless with meats1 except as ornaments4 ,illustration ,no4 #a shows a lemon ready to be sliced4 ,it has been channeled so as to give the notched edges which make the slices more ornamental4 ,the illustration also shows a lemon made to simulate a pig4 ,this form can be used with propriety on a ham or pork dish4 ,the ears are formed by cutting and raising a triangular slice on each side of the pointed end1 the eyes are made of cloves1 the legs and tail of wooden toothpicks4 ,illustration3 ,,no4 #b4 ,,eggs ,,cut ,,for ,,garnishes4 ,hard-boiled eggs ornament in a variety of ways4 ,they should be boiled very hard1 then cut with a thin1 sharp knife so the slices will be smooth and the edges clean4 ,illustration ,no4 #b shows plain slices1 rings made by slipping the yolk out of slices1 an egg cut into quarters and eighths1 a whole yolk set into a ring1 and a stuffed egg4 ,yolks pressed through a colander and sprinkled over creamed meat and fish dishes1 cream toast1 and some other dishes make a beautiful golden covering4 ,chopped whites in conjunction with crumbed yolks are used for tracing designs over salads1 minces1 and cold pieces4 ,pickled beets are a useful and effective garnish4 ,the color gives decided contrast1 and the flavor is a good relish4 ,sliced beets can be stamped with vegetable-cutters into fancy shapes1 or cut with a knife into diamonds1 cubes1 or strips4 ,one can easily have them always at hand4 ,two or three boiled beets sliced thin and put into vinegar will last until all are used1 and should be among the stores in the dresser awaiting the convenience of the cook4 ,cucumber pickles and gherkins are equally useful in point of color effects1 and in giving piquancy to many foods4 ,they are used in slices stamped into fancy shapes1 or chopped and arranged in lines or in little heaps4 ,gherkins are usually left whole1 but may be sliced1 giving buttons of color4 ,capers and olives complete the list of condiment garnishes1 though any pickle may be used with propriety on cold meat dishes4 ,illustration ,no4 #c shows various garnishes as explained in legend4 ,croutons are an indispensable part of hot minced meat dishes1 creamed mixtures1 and eggs cooked in various ways4 ,they serve also to ornament these dishes1 which especially require garnishing to make them presentable4 ,croutons are pieces of bread browned in butter in a saut-pan1 or moistened with butter and browned in the oven4 ,care should be taken to cut them exactly1 the shape depending on the dish with which they are to be used4 ,for soups they should be quarter-inch cubes2 for minced meats1 triangles more or less acute4 ,circles1 squares1 and strips also have their places4 ,the color should be light golden1 not dark brown2 the latter color betrays inexperience or carelessness4 ,illustration3 ,,no4 #c4 ,,garnishes4 #a4 ,a carrot cut into cup shape with a fluted knife and filled with tomato4 #b4 ,a lemon cut into basket shape1 the center covered with chopped parsley4 #c4 ,a turnip cut into cup shape with fluted knife and filled with green peas4 #d4 ,a carrot cup holding parsley4 #e4 ,graduated slices of carrot holding a sprig of parsley4 #f4 ,olives4 #g4 ,strips of the white of a hard boiled egg arranged in a circle1 the whole yolk placed in the center4 ,the white is cut lengthwise of the egg1 the strips pointed at the ends and sliced so they will lie flat4 ,a small slice is taken off the yolk to make it stand firm4 #h4 ,cranberries4 #i4 ,slices of celery that are crescent shaped4 #aj4 ,sliced pickled beet stamped into various shapes4 #aa4 ,a gherkin sliced nearly to the end1 the slices then spread out to resemble a leaf4 #ab4 ,chopped pickled beet4 #ac4 ,a bottle of capers4 #ad4 ,aspic jelly cut into triangular1 square1 and diamond shaped pieces and into small dice4 ,on the front edge of the board are three pieces of chicken aspic which is so transparent that the pattern of the paper shows through it4 ,fontage cups holding vegetables are useful for garnishing4 ,the articles in the following list are used for garnishing meats3 ,parsley ,lettuce ,watercress ,chicory ,hard-boiled eggs ,lemons ,pickles ,capers ,olives ,beets ,croutons ,fancy skewers ,paper frills ,vegetables ,mushrooms ,macaroni ,spaghetti ,rice ,potato or pure forms ,sauces ,sausages ,bacon ,a cook who has a desire to ornament her dishes can make an infinite variety of garnishings by combining various things1 or by changing the form and arrangement of any one of them4 ,most of the articles used are within the reach of all4 ,it is even not necessary to buy articles especially for this purpose1 for odds and ends left over1 or those standard stores always in the larder1 will afford enough material tastefully to ornament the dishes4 ,it must be borne in mind that decorations should not be such as will embarrass the carver4 ,,vegetables ,with very few exceptions1 vegetables should be served au naturel4 ,meats require all the aids of skilful handling and tasteful adornment4 ,vegetables1 on the contrary1 have great beauty in themselves1 and the art of the cook cannot rival that of nature4 ,therefore a few sprigs of parsley so arranged as to give a finish to the dish are ordinarily sufficient garnishing4 ,in those cases1 however1 where the vegetables lose form and color in cooking1 the skill of the cook may be employed to restore these qualities as far as possible4 ,the more a cabbage can be made to look like itself1 the more attractive it will be4 ,this1 at first thought1 may seem a difficult thing to do1 but the boiled vegetable can easily be placed in a cup made of the outside green leaves of the cabbage1 and so1 in a measure1 present its own beautiful form and color4 ,illustration ,no4 #d shows a plain boiled cabbage mixed with a white sauce and so arranged4 ,illustration3 ,,no4 #d4 ,,savoy ,,cabbage ,,leaves ,,holding ,,creamed ,,boiled ,,cabbage4 ,the color of this vegetable in its natural state appeals to the esthetic sense of every artist1 and many a beautiful picture has been made of a field of cabbages2 yet the farmer who sees a man sit down with canvas and brush before his cabbage patch usually regards him as a crank1 for to his untutored mind cabbages are associated only with their utility4 ,many housekeepers are equally mistaken in their views about this vegetable1 and consider it coarse food fit to serve only garnished with apologies4 ,such opinions are based on error1 however1 for the cabbage is both beautiful to look at and delicious to eat4 ,there are many receipts for cooking cabbage which make it as delicate a dish as cauliflower4 ,illustration3 ,,no4 #e4 ,,spinach ,,garnished ,,with ,,white ,,of ,,hard ,,boiled ,,egg ,,and ,,croutons4 ,in the case of spinach1 since the form cannot be preserved1 recourse is had to molding2 the color also may be heightened by contrast with other colors4 ,illustration ,no4 #e shows spinach molded by being pressed into a basin decorated with the whites of hard-boiled eggs1 and with croutons placed around the form after it is unmolded4 ,both the eggs and the croutons improve the taste of the spinach4 ,the basin was first buttered to hold the egg in place while the design was being arranged4 ,crumbed yolk of hard-boiled egg sprinkled over spinach is another garnishing for this vegetable which enhances its green color and gives the dish a better appearance4 ,illustration3 ,,no4 #f4 ,,aspic ,,of ,,green ,,peas4 ,there are many ways of cooking any vegetable4 ,these various ways may serve for change1 but few of them are better than the simple one of boiling and serving with a suitable sauce4 ,attention should be given to dishing vegetables so that there is no appearance of their having been turned carelessly on to the platter4 ,a neatly folded napkin can be used under dry1 unseasoned vegetables1 like asparagus1 artichokes1 or corn4 ,the napkin gives daintiness to the dish1 and in the case of corn1 when folded over it1 helps to keep it hot4 ,,cold ,,dishes ,it has been said above that discrimination should be made in garnishing dishes2 those to be served hot1 for instance1 should go directly from the fire to the table1 and not be allowed to become cool while being elaborately garnished2 on the other hand1 cold dishes demand no haste and permit of so much elaboration that at suppers and buffet luncheons they are depended upon largely for table decoration4 ,the accomplished cook considers the work on cold pieces an opportunity for giving examples of his skill1 and the ornamentation of molds and chaud-froids a kind of fancy work which requires nicety and taste4 ,under the head of cold dishes come all the salads1 the pts1 galantines1 cold fish dishes1 ices1 and sweets4 ,in each of these there is range in which to display culinary accomplishments4 ,the skill requisite for moderate adornment of these dishes is not so great that one need hesitate to undertake them4 ,cold dishes are often more gratefully received in summer than hot ones1 therefore it is desirable that every cook should be able to serve them in attractive forms4 ,again1 from an economic point of view they are desirable1 as meats can be served a second time in cold forms quite as acceptably as before4 ,many meats1 when served cold1 require to be boned and pressed into good shape4 ,ordinary kitchen boards weighted down serve very well for a press4 ,the meat1 while hot1 is put into molds1 or is rolled in cloth1 the ends tied1 and then placed in the press4 ,small muffin-rings can be used for sweetbreads1 bread-tins or oval molds for other meats4 ,chaud-froid sauce is often spread over galantines1 and jellied mayonnaise over cold fish4 ,on this smooth surface the decoration is laid in some design traced in fancy cuts of truffle1 or in a combination of white of egg with truffles1 cold tongue1 olives1 and other suitable things which give color4 ,see illustration ,no4 #aad4 ,aspic jelly is a principal reliance for covering cold pieces4 ,it is not masking in this case1 for the jelly should be perfectly transparent1 while masking conceals the material of which the dish is composed4 ,aspic is also cut into small triangles or in squares to make borders1 and is sometimes chopped and used for decoration4 ,see illustration ,no4 #c4 ,aspic is no longer one of the difficult preparations reserved for the hand of the very experienced cook4 ,any of the beef or chicken extracts stiffened with gelatine1 and seasoned and cleared if necessary1 make good aspic4 ,the preparation is as simple as that of any jelly4 ,a little care1 however1 in molding and handling is requisite for good results4 ,jellied vegetables are appropriate to use with jellied or other cold meats4 ,small cups are used for molding them1 and the pieces can be made very ornamental4 ,see illustration ,no4 #f4 ,the small forms placed around meat and served with a green salad make an attractive cold course4 ,illustration3 ,,no4 #g4 ,,fancy ,,skewers ,,for ,,garnishing ,,cold ,,meat ,,or ,,fish ,,dishes4 #a4 ,mushroom1 ,cranberry1 or ,olive1 whole ,hard ,boiled ,egg1 ,cranberry1 ,mushroom4 #b4 ,cranberry or ,olive4 ,prawn1 ,quarter of ,lemon4 ,prawn1 ,cranberry1 or ,olive4 #c4 ,mushroom with ,stem4 ,notched ,slice of ,lemon4 ,cranberry or ,olive4 ,lemon1 ,cranberry1 or ,olive4 ,fancy skewers are much employed on cold meats4 ,their office is purely ornamental1 so when they are used trouble is not to be considered4 ,a fancy-headed skewer is run through1 perhaps1 a fine red cockscomb1 then a truffle1 then a fancy cut of lemon1 or a mushroom1 or a carved vegetable4 ,truffles in combination with vegetables molded in aspic and quenelles also are often used4 ,if all these things are impracticable1 one can devise combinations more easily obtained4 ,a trussing needle can be utilized1 concealing the head in a section of lemon and building down with carrot and turnip in alternating colors and shapes1 and perhaps using a crawfish1 an egg1 or an olive in the combination4 ,see illustration ,no4 #g4 ,french authors recommend that these skewers be employed only occasionally1 so that they may not lose the attraction which novelty gives them4 ,cracked1 crushed1 or ground ice can often be used with good effect4 ,it gives crispness to olives1 celery1 radishes1 and cucumbers1 and enhances the beauty of the dish as well4 ,with raw oysters it is indispensable1 and with melons very desirable4 ,a free use of ice on the summer breakfast table will go far toward inviting an appetite for that meal4 ,it is well to remember that although great elaboration is possible in cold dishes1 it is not necessary1 and dishes can be made very attractive without chaud-froid1 aspic1 or traced designs4 ,if the pieces are shapely1 they will look well if simply sprinkled with chopped parsley1 chopped white of egg1 or the crumbed yolks1 and dressed with any of the green salads4 ,flowers also can be used to aid in adornment4 ,illustration3 ,,no4 #h4 ,,boiled ,,fish ,,in ,,swimming ,,position4 ,,fish ,as fish dishes rank with any other kind in point of attractiveness1 and are open to almost as great a variety of garnishing as are meats1 the same general remarks apply to them4 ,the matter of shape and color here1 too1 has to be considered4 ,a boiled fish dropping to pieces from over-cooking1 or bereft of its head or tail1 is an unsightly dish4 ,it is permitted to serve fish au naturel1 even going so far as to simulate swimming4 ,this is done by propping it with a whole carrot laid inside1 which gives the fish enough rigidity to stand upright4 ,illustration ,no4 #h shows a fish served in this way4 ,the garnishing is white rings of hard-boiled egg1 holding sprigs of parsley1 laid along the back4 ,a slice of lemon sprinkled with and surrounded by parsley1 giving the effect of a medallion1 is placed against the side of the fish4 ,a fish to be baked may be twisted like the letter ,s to make it stand upright4 ,a boiled fish1 whether served whole or in part1 should appear clean4 ,no scum from the kettle should be suffered to remain on it1 and no water should drip from it into the platter4 ,a folded napkin is usually placed under boiled fish to insure dryness4 ,boiled potatoes are ordinarily served with boiled fish1 and may be used for garnishing1 if cut into balls and cooked so that they are very white and mealy4 ,parsley gives color and also a sense of freshness4 ,it may be used in large bunches1 especially when the fish is cut1 or on creamed fish dishes4 ,illustration3 ,,no4 #i4 ,,boiled ,,section ,,of ,,fish ,,covered ,,with ,,white ,,sauce ,,and ,,garnished ,,with ,,chopped ,,parsley ,,and ,,potato ,,balls4 ,illustration ,no4 #i shows a middle cut of fish with potato and parsley decoration4 ,the fish being cod1 the flesh is not sufficiently white to be attractive1 and so it is masked with white sauce1 then sprinkled with chopped parsley4 ,had the fish been halibut1 the sauce would have been omitted4 ,hard-boiled eggs are an excellent accompaniment for boiled fish1 and when not used in the sauce may be supplied in the garnishing4 ,creamed fish is pretty with the top made golden with crumbed yolks4 ,fried fish should have a lemon color and look clean1 dry1 and bright1 not black or greasy4 ,the color is secured by dipping them in milk1 then rolling in flour and frying in smoking-hot fat2 or1 if eggs and crumbs are used1 having white1 fresh crumbs grated from the stale loaf4 ,fish to be fried is often cut into slices1 or into fillets1 but small fish need not be cut and so lose their character4 ,smelts are sometimes turned into rings1 or are laid open and the head drawn through a slit cut in the back4 ,different ways of dressing them give variety1 and make dishes ornamental from form alone4 ,if potatoes are served with fried fish1 they should be cut into balls and fried4 ,lemons are indispensable with fried or broiled fish4 ,they are frequently sliced1 but are better cut in quarters so as to give more of the juice1 which is needed for condiment4 ,lemon sprinkled with chopped parsley is very pretty4 ,broiled fish is improved by being spread with matre d'htel butter4 ,this gives it a moist appearance1 and is the best possible sauce for it2 at the same time the parsley in the sauce helps to garnish the dish4 ,watercress placed around the fish completes the garnishing and makes the dish perfect4 ,lemon and watercress are the best condiments for any fried or broiled dish4 ,baked fish will not bear more than a few sprigs of parsley as garnishing4 ,lobster coral is much esteemed on account of its brilliant color1 and when lobster is served it is well to use it as a garnish4 ,it may be sprinkled over the whole surface of a lobster dish1 or be arranged in lines or dots as the circumstances suggest4 ,shrimps1 prawns1 and crawfish make good garnishes for any fish1 whether it is served hot or cold4 ,when dishes are to be passed1 the dishing and garnishing should be such that the portions are easily distinguishable4 ,an amusing story is told by a scientist of the predicament in which he was placed when the guest of honor at an ,english table4 ,he was a man of simple habits in his home1 and was very near-sighted4 ,elaborately garnished dishes were passed to him first1 as he sat at the right of the host1 and he had to break the construction of what he was pleased to call architectural or master-builder's dishes1 and this without knowing where their keystone lay1 or of what they were composed4 ,he was thus obliged to make public exhibition of his awkwardness1 as well as betray ignorance in that branch of his own business1 which left him unable to recognize biological specimens when they had evolved into their highest development in the hands of the cook4 ,this story serves as an important hint that no dish should be entirely disguised4 ,a lobster should still be a lobster in form or suggestion1 however it is prepared4 ,for example1 should it be served in chops1 a claw pressed into one end would not only carry out the form of a chop1 but would also designate the dish4 ,there is generally something that can be reserved from an article which loses its shape in cooking that may be used to garnish the dish and act as a kind of label4 ,the garnishes are3 ,,for ,,vegetables ,parsley ,hard-boiled eggs ,croutons ,,for ,,cold ,,meats ,parsley ,leaves of any of the salads ,cold vegetables in fancy cuts ,hard-boiled eggs ,stuffed eggs ,pickles of any kind ,capers ,olives ,lemons ,jellied vegetables ,aspic jelly ,truffles ,chaudfroid sauce ,fancy skewers ,flowers ,ice ,,for ,,fish ,parsley ,lettuce ,watercress ,croutons ,hard-boiled eggs ,lemons ,pickles ,capers ,potato pure and balls ,lobster coral and claws ,crawfish ,prawns ,shrimps ,,potatoes ,potatoes are a universal dish1 and there are an infinite variety of ways of cooking them3 boiling1 baking1 frying1 all manner of ways to suit all manner of people1 and to accompany all kinds of meats4 ,yet1 strange as it may seem1 it is the food usually the worst cooked of any that is presented4 ,the potatoes are too often soggy1 greasy1 blackened1 burned4 ,the poor cook seems determined to destroy both the favor and flavor of this useful vegetable4 ,the potato is mostly starch1 and it is not as well known as it should be that the principle of cooking starch is to cook it only until the starch grains burst1 and then remove it from moisture1 for the starch grains1 when open1 readily absorb moisture and become soggy4 ,hence we see this vegetable a most delicious dish or one unfit to eat1 according to the skill of the cook4 ,mashed potato is served from the simplest kitchen1 but betrays the poor cook as quickly as a greasy soup4 ,sometimes one sees an attempt made to improve the appearance of this dish by pressing and smoothing it over the top4 ,this makes a hard and compact mass of what ought to be a light and flaky substance4 ,often it is served in a deep dish1 which is another mistake2 for the potato1 when light and white1 is tempting enough to serve on a flat dish where it may be seen4 ,potatoes that are to be served in this way should be mashed the moment they are cooked1 and not set aside for a more convenient time4 ,they may then be moistened with milk or cream and be seasoned with butter1 pepper1 and salt1 in measure to the richness desired1 and whipped until1 like the whites of eggs1 they become white and spongy from the air imprisoned in the cells4 ,mashed potato may be served in a great variety of ways4 ,it can be run through the menu from soup to salad2 can be used for entres1 and can make ornamental fancy dishes out of even minces and stews4 ,it is invaluable as a mask for broken dishes2 for instance1 a leg of mutton can be made a presentable dish to serve a second time by filling the cut with mashed potato4 ,in this case it must be molded to the shape of the roast and be painted with egg over the top1 so it will take color and not betray the patch4 ,such expedients are at times admissible and should not be scorned4 ,it has been wisely said that 8if there is not economy in the kitchen there will soon be no kitchen40 ,when potato is made into cakes1 timbales1 or croquettes1 it must have egg mixed through it1 else it will lose its form when cooked the second time4 ,when used as borders for minces or creamed dishes1 it can be turned into shape with a knife1 be lightly pressed into a mold to give it form1 or be pressed through a pastry-bag and tube into fancy forms4 ,frying is perhaps the method of cooking potatoes which requires the most skill4 ,fried balls1 slices1 or straws are always excellent with broiled meats1 and at the same time are the best garnish for them4 ,the height of skill is reached in the souffl4 ,these small balloons are something of a marvel1 and are seldom seen except from the hand of a ,french cook4 ,the amateur seldom succeeds with this dish1 yet it is one worthy of the practice which makes perfect4 ,to prepare the delectable souffl1 the potato is cut lengthwise1 or with the grain2 the slices must be one eighth of an inch in thickness and taken off with one clean1 sharp cut1 then trimmed to uniform shapes1 either elliptical or round4 ,the slices are soaked in cold water and dried with a cloth at the moment of cooking4 ,they are immersed in fat just below the smoking-point1 and cooked for five minutes1 or until softened2 are then drained and allowed to cool for a little time in an open oven1 and then immersed a second time in fat which is very hot1 when the slices at once puff and brown4 ,they should be served at once4 ,illustration3 ,,no4 #aj4 ,,utensils4 #a4 ,baking sheet4 #b4 ,fontage or ,swedish timbale irons4 #c4 ,pure sieve4 #d4 ,pastry brush4 #e4 ,two pastry bags made of rubber cloth1 the larger one holding a star tube4 #f4 ,tubes for pastry bags with plain1 round1 and star openings of different sizes4 ,the last four on the right are small tubes for icing cake in ornamental designs4 ,illustration3 ,,no4 #ab4 ,,cutters ,,and ,,molds4 #a4 ,a nest of long vegetable cutters making pencil-shaped pieces of different sizes4 #b1 #c1 #d4 ,bread and cake cutters in the forms of a heart1 a spade1 and a clover leaf4 #e4 ,individual timbale molds4 #f4 ,pastry cutter for vol-au-vents4 #g4 ,form for molding lobster or fish chops4 #h1 #i4 ,small plain round1 and fluted cutters for tiny biscuits or for garnishes4 #aj4 ,a group of fancy cutters for sliced vegetables to be used in macedoine1 in soup1 or as garnishes4 #aa4 ,a smaller cutter used for truffles and hard boiled eggs4 #ab4 ,cake cutter in form of crescent4 #ac4 ,three vegetable scoops4 #ad4 ,fluted knife for cutting fluted slices of vegetables1 turnip cups1 etc4 #ae4 ,a spatula1 or dull edged flexible knife4 #af4 ,small molds for aspics or other jellies used for garnishing4 ,illustration3 ,,no4 #ac4 ,,ring ,,molds4 ,potato straws are very attractive and seem so light and harmless that those who ordinarily reject fried dishes are tempted by them4 ,they are cut lengthwise of the tuber1 first in slices about one eighth of an inch in thickness1 and then into straws the length of the slices4 ,they cook very quickly in smoking-hot fat1 and must not be left in so long as to become brown and dry4 ,they should be crisp and of a lemon color4 ,the straws can be cut of a larger size if desired1 and are especially pretty if cut with a fluted knife4 ,it seems desirable to suggest to housekeepers the feasibility of making a specialty of cooking potatoes1 and with them to give variety1 which is so acceptable to those who sit at their board4 ,perhaps no other one thing is susceptible to so many changes1 and is so simple to prepare1 is so satisfactory when properly served1 and withal so nutritious4 ,it answers both the substantial and the esthetic requirements of the perfect meal2 it can be suitably served for breakfast1 dinner1 supper1 and luncheon2 it is within the reach of all4 ,,cream ,whipped cream often makes the best sauce for a dessert dish1 and can be used as a garnish4 ,its use need not be considered an extravagance4 ,a half-pint of double cream is all that is usually called for1 this costs but ten cents1 and often the use of cream saves the use of butter1 in the same way that water can sometimes be substituted for milk if a little butter is added to the receipt to give the richness which milk imparts4 ,,cake ,decorating cakes takes a little time1 but facility is soon acquired1 and the time is not misspent1 as the cakes1 before being served1 can be used to ornament the table4 ,,the ,,pastry-,,bag ,the pastry-bag is a cornucopia-shaped pocket made of rubber cloth1 of duck1 or of any closely woven fabric like ticking4 ,the point of the cornucopia is cut off and a tin tube pressed into the small opening4 ,the bags made of rubber cloth are the best1 as they do not allow moisture to come through1 and are easily cleaned4 ,they cost fifteen cents each1 and can be bought at house-furnishing stores1 but bags can be easily made at home4 ,the tubes cost ten cents each1 are of graduated sizes1 and have various-shaped openings4 ,the pastry-bag is easy to handle1 and is of great utility where ornamental dishes are desired4 ,it is used for mashed vegetables1 meringues1 whipped cream1 drop cake mixtures1 icing1 etc4 ,a tube1 with opening of suitable size1 is fitted into the small end of the bag1 the mixture is then put in1 and the bag1 gathered over close to the material1 is held and pressed with one hand while the tube is guided with the other1 leaving the material squeezed through it in the forms desired4 ,it needs but very little practice to make ornamental designs4 ,it is well to have at least two bags1 one of them large1 with a large tube1 to hold mixtures used in quantity1 and one small for decorating with icing4 ,,fontage ,,cups #a cupful of flour1 teaspoonful salt1 ,yolks of #b eggs1 ,milk or water4 ,add enough milk to a cup of flour to make a thin batter1 then add the salt and the beaten yolks4 ,the batter must be smooth and quite thin4 ,use a small bowl deep enough to immerse the fontage iron4 ,have deep fat smoking hot4 ,place the iron in the fat to heat it4 ,dip the hot iron into the batter1 covering it to within a quarter of an inch of the top2 the batter will rise when put in the hot fat and cover the whole iron4 ,hold the iron in the batter for a minute1 or until a little of the batter has hardened around it1 then lift it carefully1 holding the iron so the batter will not slip off4 ,immerse it in the hot fat and cook until light-colored4 ,after a few trials one will be able to make the cups even and thin4 ,they are also called ,swedish timbales1 and are used for holding any kind of creamed mixtures1 or for holding vegetables4 ,they can be used as an entre1 or for garnishing other dishes4 ,the cups will keep for some time1 but in this case should be freshened by heating before being used2 and1 as they soften quickly1 the mixture should not be replaced in them until the moment of serving4 ,illustration ,no4 #aj shows fontage irons4 ,illustration3 ,,no4 #aa4 ,,different ,,ways ,,of ,,preparing ,,butter4 ,,different ,,ways ,,of ,,preparing ,,butter ,numbers one1 two1 and three are made by pressing butter through a pastry-bag with star-tube4 ,in ,no4 #a it is cut in three-inch lengths2 in ,no4 #b it is pressed into long pencils and cut when cold into one-inch lengths2 and in ,no4 #c it is made into rosettes by holding the tube still until the butter has piled up to the size desired4 ,these are good forms for fresh butter1 and they should be made as soon as the butter is churned and worked1 as it is soft enough then to pass through the tube4 ,if salted butter is used1 it must be whipped with a fork until it is soft and light before being pressed through the bag4 ,the forms must be dropped at once into ice-water to harden them4 ,serve the pieces in a dish with cracked ice and green leaves4 ,parsley will do if nothing better is at hand4 ,rose leaves are especially pretty1 or a lettuce leaf may be used as a kind of basket4 ,no4 #d are shell-shaped pieces made with a bent1 fluted utensil made for the purpose 7see illustration ,no4 #e1 opposite page #bef1 8,century ,cook ,book074 ,the utensil is dipped in hot water1 wiped dry1 and then drawn lightly over the butter1 making a thin shaving which curls over as the utensil is drawn along4 ,the crook must be dipped in hot water and wiped clean each time4 ,butter molded into fancy shapes and served in this way is very attractive4 ,,measures ,,and ,,terms #a cupful means half a pint4 #a teaspoonful of salt or spices means an even teaspoonful4 #a tablespoonful of flour1 butter1 etc41 means a rounding spoonful4 ,saut means to cook in a pan with a little butter or drippings4 ,frying means cooking by immersion in hot fat4 ,blanching almonds means taking off the skins4 ,this is done by letting them lie in boiling water until the skins are loosened4 ,illustration3 ,,no4 #ad4 ,,paper ,,frills4 ,,paper ,,boxes4 ,,cake ,,decorations4 #a4 ,pleated paper frill for concealing a baking dish4 #b4 ,frill for leg-of-mutton bone4 #c4 ,frills on wooden toothpicks for croquettes4 #d4 ,frills for chop bones4 #e4 ,board holding on a lace paper confectioners' roses1 of different colors1 and other flowers for decorating cake4 #f4 ,paper box holding silvered candy pellets for decorating cake4 #g4 ,paper boxes for ices1 or mixtures of creamed meats1 or eggs4 #h4 ,paper boxes for holding small iced cakes or candied fruits4 ,illustration3 ,,no4 #ae4 ,,casseroles ,,and ,,baking ,,dishes4 #a4 ,a white china dish for holding creamed oysters1 etc41 or to hold a smaller dish which has been in the oven4 #b1 #c4 ,oblong and round baking dishes of glazed pottery1 brown on the outside1 white in the inside1 which can be sent to the table4 #d4 ,pipkin1 to use the same as a casserole4 #e4 ,casserole4 #f1 #g4 ,brown-ware dishes for shirred eggs4 #h4 ,china cups for individual creamed dishes4 #i4 ,small casserole4 ,illustration3 ,,no4 #af ,,ice ,,plane4 ,illustration3 ,,no4 #ag4 ,,hors ,d',,oeuvres4 ,hors d'oeuvres are relishes which are passed between the courses4 #a4 ,olives4 #b4 ,small heart stalks of celery and radishes in the same dish4 #c4 ,curled celery4 ,the celery is cut in two-inch lengths1 which are scored across the ribbed side and then cut in narrow strips down to a quarter of an inch of one end4 ,the pieces are then placed in cold water to make them curl4 #d4 ,radishes cut in fancy shapes4 #e4 ,pim-olas 7olives stuffed with red peppers74 ,blanching sweetbreads means whitening them by pouring cold water on them immediately after the hot water is poured off4 ,a scale and a half-pint tin cup are indispensable cooking utensils1 as the success of many dishes depends on exact weight and measurements4 ,except in a few cases1 receipts given in 8,century ,cook ,book0 are not repeated here4 ,,order ,,of ,,courses ,first ,course ,fruits ,cocktails ,canaps ,oysters on the half shell ,clams on the half shell ,first or ,second ,soup ,course ,first1 ,second1 or ,eggs ,third ,course ,fourth ,course ,shell-fish ,lobsters ,fish ,fifth or ,seventh ,entres ,course ,sixth ,course ,meats ,vegetables ,cereals used as vegetables ,chicken ,seventh ,course ,punches ,fruit ,cheese dishes ,entres ,eighth ,course ,game ,salads ,cold service ,cheese ,ninth ,course ,hot desserts ,cold desserts ,pies ,tarts ,tenth ,course ,ices ,cake ,eleventh ,course ,fruits ,candies ,twelfth ,course ,black coffee ,tea ,liqueurs ,,beverages ,,served ,,at ,,luncheon ,table waters ,cups ,wines ---------------------------------------- -------------------------------- ,,chapter ,,ii ,,first ,,course ,,fruits ---------------------------------------- -------------------------------- ,,fruits ,oranges ,salpicon of fruits on glass plate ,salpicon of fruits in glasses ,grape-fruit ,strawberries on individual plates ,individual pineapples ,currants on individual plates ,frosted currants ,muskmelon ,,cocktails1 ,,canap,s1 ,,oysters1 ,,clams ,clam cocktails ,oyster cocktails ,anchovy eggs ,salmon canaps1 heart-shaped ,anchovy canaps ,canaps of caviare ,oysters on the half shell ,clams on the half shell ,bread and butter sandwiches with oysters and clams ---------------------------------------- -------------------------------- ,,fruits ,no4 #a4 ,oranges4 ,cut off the tops of the oranges4 ,scrape out the pulp and draw a narrow ribbon through each top1 passing the two ends through with a bodkin and tying them on the under side4 ,drawing through the ribbon soils it4 ,tie a bow on top4 ,loosen the pulp of the orange1 using a silver knife1 so it can be eaten with a spoon4 ,add a little sugar if necessary1 and a teaspoonful of sherry1 if desired4 ,no4 #b4 ,salpicon of fruits4 ,place in the center of a glass plate some pieces of the pulp of an orange or grape-fruit1 or both mixed together4 ,arrange around them a double row of white grapes cut in halves and with the seeds removed4 ,salpicon of fruits in glasses4 ,this is a mixture of fruits such as grape-fruit1 grapes1 oranges1 bananas1 and pineapple1 or any combination convenient4 ,divide the oranges and grape-fruit into sections1 then carefully take off the skins and remove the seeds4 ,leave the pulp in large pieces2 add enough sugar to sweeten and a little sherry if desired4 ,cut the grapes in halves and remove the seeds4 ,place the mixture in individual glasses and add two or three candied cherries to each glass4 ,grape-fruit4 ,prepare grape-fruit as directed above4 ,sweeten it and make it very cold4 ,place it in individual glasses with a candied cherry in the center4 ,at the last moment add a teaspoonful of cracked ice to each glass4 ,illustration3 ,,no4 #ah4 #a4 ,,salpicon ,,of ,,fruit ,,on ,,glass ,,plate4 #b4 ,,orange4 ,illustration3 ,,no4 #ai4 ,,individual ,,dish ,,of ,,strawberries4 ,strawberries4 ,press powdered sugar into a small cup or glass to mold it4 ,turn the sugar into the center of a dish and arrange around it carefully selected strawberries4 ,leave the hulls on the berries and serve in individual portions4 ,individual pineapples4 ,cut small pineapples in two4 ,cut the ends so the pieces will stand straight4 ,cut out the centers and tear the pulp into pieces1 then return it to the cups formed by the skins4 ,sweeten with powdered sugar2 add a tablespoonful of sherry1 if desired1 to each portion4 ,let them stand a little while to extract the juice4 ,at the moment of serving add a teaspoonful of cracked ice to each cup4 ,serve as a first course at luncheon1 or before the game at dinner4 ,a variety called strawberry pines are best suited for this dish4 ,they are sometimes so small that a whole one may be used as one portion4 ,illustration3 ,,no4 #bj4 ,,individual ,,dishes ,,of ,,strawberry ,,pineapples4 ,currants4 ,make a mound of sugar as directed for strawberries4 ,place around the sugar bunches of cherry currants1 as in ,no4 #a1 or pile them on grape leaves as in ,no4 #b4 ,white and red currants may be placed in the same dish4 ,serve in individual portions as first course at luncheon or at breakfast4 ,illustration3 ,,no4 #ba4 ,,individual ,,dishes ,,of ,,currants4 ,illustration3 ,,no4 #bb4 ,,frosted ,,currants4 ,frosted currants4 ,stem large cherry currants4 ,put them in a dish with a quantity of granulated sugar and shake them together4 ,the moisture of the currants will cause enough sugar to adhere to completely cover them4 ,turn them off the sugar and serve at once before the sugar loses its dryness4 ,serve them on leaves in individual portions1 or pass them as a first course at luncheon or breakfast4 ,this is a very pretty way of serving currants4 ,illustration3 ,,no4 #bc4 ,,muskmelon4 ,muskmelon4 ,the muskmelon should be very ripe and very cold4 ,cut the melons in two and serve with cracked ice in each half4 ,if the melon is not too large serve a half as one portion4 ,serve on individual plates1 or pass as first course for breakfast1 luncheon1 or dinner4 ,pass salt and sugar4 ,for other arrangements of fruits see 8,century ,cook ,book10 page #ebi4 ,,clam ,,or ,,oyster ,,cocktails ,use small ,little ,neck clams or small ,blue ,point oysters4 ,to each #h or #aj clams or oysters use3 ,one tablespoonful of tomato catsup1 ,two tablespoonfuls of ,chili sauce1 ,one half teaspoonful of ,worcestershire sauce1 ,a dash of tabasco or of paprika1 ,one tablespoonful of clam or oyster liquor1 ,the juice of one quarter of a lemon4 ,mix the sauces and let the clams or oysters stand in them for an hour before serving4 ,serve in small glasses as a first course4 ,illustration3 ,,no4 #bd4 ,,anchovy ,,eggs4 ,,anchovy ,,eggs ,cut hard-boiled eggs in two lengthwise1 using a thin-bladed1 sharp knife4 ,have the eggs boiled twenty-five minutes so the yolks will be crumby4 ,remove the yolks1 mash them1 and mix them with mayonnaise and the trimmings of the anchovies4 ,just before serving1 fill the white halves with the yolk mixture1 covering the whole top1 heaping it in the middle and leaving a rough surface4 ,trim anchovies to the right length and lay two of them crossed over the top of each egg4 ,set each piece on a round of bread sautd in butter4 ,slice a little piece off the bottom of the egg to make it stand firm4 ,serve on individual plates4 ,anchovies preserved in oil are put up in small bottles and can be purchased from a grocer4 ,illustration3 ,,no4 #be4 ,,heart-,,shaped ,,salmon ,,canap,s4 ,,heart-,,shaped ,,salmon ,,canap,s ,cut very light bread into slices one quarter of an inch thick4 ,stamp them with a cutter into heart shapes4 ,spread them thinly on both sides with butter and put them in the oven to brown2 or saut them in butter4 ,let them cool1 then lay on each one a slice of ,nova ,scotia smoked salmon1 cut as thin as possible4 ,place around the edges of the heart a border of chopped white of hard-boiled eggs1 and a little crumbed yolk just at the upper point of the heart1 making a round spot4 ,the salmon must not be entirely covered with egg1 so that the hearts may show three colors4 ,serve on individual plates1 with a small piece of parsley at the rounded end4 ,nova ,scotia salmon can be bought at delicatessen stores4 ,illustration3 ,,no4 #bf4 ,,oysters ,,and ,,clams ,,on ,,the ,,half ,,shell4 ,,anchovy ,,canap,s ,cut fresh bread into slices quarter of an inch thick1 then into rounds two and a half inches in diameter4 ,spread the rounds of bread with butter1 season with a little salt1 pepper1 and mustard4 ,split and trim the anchovies to uniform length and arrange them on the bread in rosette form4 ,fill the spaces between the anchovy fillets with the chopped white and the crumbed yolk of hard-boiled eggs and make a border around the bread with the white4 ,use a little chopped parsley in the decoration4 ,for other canaps1 see 8,century ,cook ,book10 page #cfh4 ,,canap,s ,,of ,,caviare ,cut very light bread into slices quarter of an inch thick1 then into rounds or squares two inches across4 ,saut them in butter on one side4 ,when they are cold spread them with a thin covering of caviare moistened with a little oil and lemon juice4 ,place on the top of each one a very thin slice of lemon4 ,caviare is the fermented roe of the sturgeon4 ,it is a dish much esteemed in ,russia1 but the taste for it is not very general in other countries1 so discretion should be used in serving it4 ,it comes in small jars and can be obtained at grocers'4 ,,oysters ,,or ,,clams ,,on ,,the ,,half ,,shell ,raw oysters and clams are served on the 8half shell0 for a first course4 ,blue ,point oysters and ,little ,neck clams are the varieties preferred4 ,the smallest ones1 and those uniform in size1 should be selected4 ,they should be opened only a short time before serving4 ,the muscle holding the mollusk to the shell is cut and the oyster or clam is served on the deep valve4 ,arrange the clams or oysters symmetrically in a circle1 the beaks turned to the center1 on a bed of cracked ice4 ,place in the middle a quarter of a lemon cut lengthwise1 the top edge shaved off and the seeds extracted4 ,rest the piece of lemon on a sprig of parsley or any green leaf4 ,condiments1 thin brown bread and butter sandwiches1 and biscuits are passed with this course4 ,the condiments 7horseradish and tomato catsup1 black and red pepper7 may be placed on a dish1 and the bread and biscuits arranged around them as in illustration4 ---------------------------------------- -------------------------------- ,,chapter ,,iii ,,second ,,course ,,soups ---------------------------------------- -------------------------------- ,,soups ,consomm of ,beef ,consomm of ,chicken ,clam ,broth ,clam ,bisque ,cream of ,clams ,cream of ,oysters ,cream of ,spinach ,cream of ,celery ---------------------------------------- -------------------------------- ,,soups ,soups used for luncheon are served in cups4 ,any kind of soup can be used1 but those given below are the ones generally employed4 ,for other soups1 see 8,century ,cook ,book10 page #ig4 ,illustration3 ,,no4 #bg4 ,,bouillon ,,cup ,,with ,,sippets ,,of ,,toast ,,and ,,italian ,,bread ,,sticks4 ,,consomm ,,of ,,beef ,cut into pieces four pounds of beef taken from the under part of the round1 and the meat cut from a knuckle of veal4 ,put them into a soup pot with two tablespoonfuls of butter and let them brown on all sides4 ,then add a cupful of water and let it fall to a glaze4 ,this is to give color to the soup4 ,add five and a half quarts of cold water4 ,let it boil slowly for five to six hours4 ,an hour before removing it add soup vegetables1 a tablespoonful of salt1 fifteen peppercorns1 three cloves1 two bay-leaves1 a little thyme1 marjoram1 and summer savory4 ,strain the soup through a cloth and let it cool without covering4 ,when it is cold take off the grease4 ,as no bones were boiled with the soup1 it will be clear2 and as the meat was browned1 it will have a good color4 ,it can be made perfectly clear as follows3 ,pour the soup off the sediment which has fallen to the bottom of the dish4 ,stir into it while it is cold the whites of two eggs beaten enough to break them4 ,place it on the fire and stir it until it comes to the boiling-point2 the egg will then be cooked and have imprisoned any particles which clouded the soup4 ,let it boil violently for a few minutes1 then draw it to the side of the range4 ,strain it again through a cloth4 ,heat it again before serving it4 ,in summer this soup is sometimes served cold in the form of jelly4 ,in this case the bone of the knuckle of veal must be cooked with it in order to make it jelly4 ,care must be taken that during the cooking the water only simmers1 for if it boils lime will be extracted from the bone and it will be impossible to have a clear soup4 ,,consomm ,,of ,,chicken ,place a fowl in a soup pot with four quarts of cold water and let it come slowly to the boiling-point1 then draw it to the side of the range and let it simmer for five or six hours4 ,if it is allowed to boil the soup will be clouded by lime extracted from the bones4 ,an hour before removing it add an onion1 a branch of celery1 a tablespoon of salt1 and six peppercorns4 ,strain it through a cloth1 and when cold remove the grease4 ,clear it the same as the beef consomm4 ,a knuckle of veal may also be used with this soup if a jellied stock is wanted to serve cold4 ,,clam ,,broth ,boil clams in their own liquor for twenty minutes4 ,let the liquid settle before pouring it off4 ,season it with pepper and serve it very hot in cups1 with a teaspoonful of whipped cream on the top of each cupful4 ,about two dozen clams will give a quart of liquor4 ,,clam ,,bisque ,boil a pint of clams in their own liquor4 ,chop the clams very fine and return them to the fire with the clam liquor1 a quart of soup stock 7chicken or veal stock preferred71 half a cupful of uncooked rice1 a sprig of parsley1 and a bay-leaf4 ,boil until the rice is tender1 then strain the soup through a pure sieve1 pressing through as much of the clams and rice as possible4 ,strain a second time4 ,just before serving1 heat it1 add a cupful of cream1 and beat the whole with an egg-whip4 ,,cream ,,of ,,clams ,steam twenty-five clams and as soon as they open remove them from the shells and strain off the liquor4 ,chop the clams1 pound them in a mortar1 and rub as much of them as possible through a pure sieve4 ,put three cupfuls of milk into a double boiler1 cook two tablespoonfuls of butter and two tablespoonfuls of flour together1 but do not let them brown1 then add to the cooked butter and flour a little of the milk from the boiler to make a smooth paste1 put the paste into the milk in the double boiler1 and stir the mixture until it is a little thickened4 ,when ready to serve add two cupfuls of clam liquor and the pulp which has passed through the sieve4 ,let it get hot1 but do not let it boil or it will curdle4 ,season with salt1 if necessary1 pepper1 and a dash of nutmeg4 ,at the moment of serving add a cupful of cream and beat the whole well with an egg-whip4 ,this receipt makes a quart and a half of soup4 ,,cream ,,of ,,oysters ,prepare the same as the ,cream of ,clams4 ,,cream ,,soups ,any vegetable pulp can be used for creamed soups after the rule given for ,cream of ,spinach4 ,,cream ,,of ,,spinach ,boil spinach until tender1 then drain it4 ,chop it and rub it through a pure sieve4 ,to two cupfuls of vegetable pulp add a quart of soup stock1 or a quart of milk1 or half stock and half milk4 ,rub together a tablespoonful of butter and two tablespoonfuls of flour4 ,put this into the soup on the fire and stir all together until the soup is a little thickened4 ,season it with pepper and salt and add a half or a whole cupful of cream4 ,beat it well with an egg-whip and serve at once4 ,if the soup is too thick dilute it with a little stock or milk4 ,it should have the consistency of cream4 ,,cream ,,of ,,celery ,this is prepared in the same manner as the ,cream of ,spinach1 using celery pulp instead of spinach4 ,the roots of the celery as well as the stalks should be boiled to make the pulp4 ---------------------------------------- -------------------------------- ,,chapter ,,iv ,,third ,,course ,,eggs ---------------------------------------- -------------------------------- ,,eggs ,plain ,french ,omelet ,beaten ,omelet ,omelet ,chasseur ,eggs la ,romaine ,eggs baked in ,tomatoes ,eggs baked in ,green ,peppers ,scrambled ,eggs with ,tomato ,creamed ,poached ,eggs ,creamed ,egg ,baskets ,poached ,eggs with ,greens ,eggs in ,nests ,eggs ,farci1 ,no4 #a ,eggs ,farci1 ,no4 #b ,eggs with ,giblet ,sauce ,eggs l',aurore ,scrambled ,eggs with ,brains ---------------------------------------- -------------------------------- ,illustration3 ,,no4 #bi4 #a4 ,,eggs ,,la ,,romaine4 #b4 ,,eggs ,,baked ,,in ,,tomatoes4 #c4 ,,eggs ,,baked ,,in ,,green ,,peppers4 #d4 ,,scrambled ,,eggs ,,with ,,tomatoes4 ,,eggs ,egg dishes are especially useful for luncheon1 as they are easily and quickly prepared1 are always liked1 and can be served in a great variety of ways4 ,they may be used as a first course1 or in the order named in the list4 ,,to ,,poach ,,eggs ,drop the eggs into water just off the boiling-point4 ,let them cook slowly until the whites are like jelly1 but not until hard4 ,muffin-rings may be used to keep them in good shape4 ,,to ,,poach ,,eggs ,,in ,,french ,,style ,use a large saucepan and have it two thirds full of water4 ,add a tablespoonful of vinegar4 ,when the water boils stir it with the handle of a wooden spoon until it whirls1 then drop quickly a fresh egg into the depression or eddy of the whirling water4 ,this will give the egg a rounded shape4 ,when the white is set and before the yolk has hardened1 remove the egg with a skimmer and place it on a dish to drain4 ,only one egg at a time can be cooked in this way4 ,trim the eggs carefully1 cutting away all the ragged white4 ,,to ,,scramble ,,eggs ,add a tablespoonful of milk1 a saltspoonful of salt1 and a dash of pepper for every two eggs4 ,beat them just enough to break them1 but not enough to make them smooth or frothy4 ,put a tablespoonful of butter into a saut-pan1 and when it bubbles turn in the eggs4 ,with a fork scrape the cooked eggs from the bottom of the pan1 giving flakes of cooked egg4 ,if the butter is not allowed to brown1 the eggs will have a clean1 bright yellow color4 ,,plain ,,french ,,omelet ,add a tablespoonful of milk1 a half teaspoonful of salt1 and a dash of pepper to three or four eggs4 ,beat them just enough to break them4 ,put a tablespoonful of butter into a clean1 smooth saut-pan4 ,when the butter bubbles turn in the eggs4 ,when the eggs are a little set on the bottom1 tip the pan a little towards the handle1 and with a fork stir the mixture on the handle half of the pan1 lifting the cooked portion off the bottom in large flakes4 ,when the mixture is all cooked1 but still soft1 pile the scrambled part on to the smooth half1 making it high in the center4 ,turn the omelet on to a hot dish4 ,this should give a smooth outside surface of egg1 covering the softer inside portion1 which is scrambled in large flakes4 ,it is not well to make an omelet of more than three or four eggs4 ,if more is needed1 make a second omelet4 ,,beaten ,,omelet ,beat the whites of three or four eggs to a stiff froth4 ,add to the yolks a half teaspoonful of salt1 a dash of pepper1 and a tablespoonful of milk4 ,beat them well together1 then fold in lightly the whipped whites4 ,put a teaspoonful of butter in a saut-pan and let it run all over the bottom4 ,when it bubbles turn in the egg mixture and spread it evenly over the pan4 ,let it cook slowly without stirring until it seems cooked through1 then place it in the oven for a few minutes to harden the top surface4 ,fold one half over the other and turn the omelet on to a hot dish4 ,illustration3 ,,no4 #bh4 ,,omelet ,,chasseur4 ,,omelet ,,chasseur ,make either a ,french or a beaten omelet4 ,before folding it1 place in the center some well-seasoned or creamed minced chicken1 or other meat4 ,fold the omelet and turn it on to a dish4 ,cover the top with well-seasoned tomato4 ,the tomato should be dry enough to hold its place1 leaving a border of yellow egg between the tomato and the meat4 ,no4 #a4 ,eggs la romaine4 ,cut sliced bread into rounds and saut them in butter4 ,place on each one an artichoke bottom which has been heated in hot water4 ,on the artichoke place an egg poached in the ,french style 7see page #ea74 ,arrange the eggs around a mound of green peas1 and pour over the eggs a white sauce made partly of chicken stock1 with the yolk of an egg beaten in the last thing4 ,no4 #b4 ,eggs baked in tomatoes4 ,select round tomatoes of uniform size4 ,cut off the stem ends and take out enough of the pulp to leave a space as large as an egg4 ,sprinkle the inside with salt and pepper4 ,drop into each one an egg4 ,place the filled tomatoes in a baking-dish with a little hot water1 and bake them about fifteen minutes1 or until the eggs are set and the tomatoes are a little softened4 ,serve the eggs on rounds of bread browned in butter4 ,no sauce is required with this dish4 ,no4 #c4 ,eggs baked in green peppers4 ,select green peppers of uniform size and shape4 ,cut off the stems close to the peppers so they will stand firmly4 ,take off the tops and remove the seeds and ribs4 ,parboil them4 ,remove them from the water as soon as they are a little tender1 and before they become limp4 ,break an egg into each one4 ,set them in a baking-pan with a little hot water1 and bake them slowly about fifteen minutes1 or until the eggs are set4 ,arrange them on rounds of browned bread with white sauce in the dish4 ,no4 #d4 ,scrambled eggs with tomato4 ,place scrambled eggs on rounds of browned bread1 and on the top of each piece place a slice of broiled tomato 7see page #ig74 ,serve with or without a white sauce4 ,illustration3 ,,no4 #cj4 ,,creamed ,,poached ,,eggs4 ,,creamed ,,poached ,,eggs ,poach eggs1 the ,french style preferred4 ,lay them on rounds of bread sautd in butter4 ,arrange them symmetrically and pour over them a plentiful amount of white sauce made partly of stock1 and having the yolk of one or two eggs stirred in after it is taken from the fire4 ,garnish the dish with a large bunch of parsley1 or a bunch of nasturtiums4 ,the dish may be varied by placing a very thin slice of broiled ham under each egg2 or the eggs may be covered with a tomato sauce4 ,illustration3 ,,no4 #ca4 ,,creamed ,,egg ,,baskets ,,on ,,bean ,,pur,e4 ,,creamed ,,egg ,,baskets ,boil the eggs hard4 ,cut them in two lengthwise and remove the yolks4 ,drop the whites into hot water so they will be warm when needed for use4 ,mash the yolks and mix them with a little white sauce1 or with stock1 or with cream and a little butter and salt4 ,beat the mixture until it is smooth and light4 ,press the paste through a pastry-bag and star tube into the hollows of the white halves1 and insert handles made of thin slices of celery cut from the green ends4 ,arrange the little baskets on a bed of any kind of well-seasoned vegetable4 ,in illustration the center is bean pure 7see page #ih7 pressed through a pastry-bag4 ,illustration3 ,,no4 #cb4 ,,poached ,,eggs ,,with ,,greens4 ,,poached ,,eggs ,,with ,,greens ,boil green leaves of lettuce until tender1 drain them1 chop them fine1 and season with a little white sauce4 ,cover rounds of bread1 which have been browned in butter1 with the lettuce2 or1 if more convenient1 with well-seasoned creamed spinach4 ,make nests of the green1 leaving the edges of the toast clean1 with a border one half inch wide around the depression4 ,place in each one an egg poached in the ,french style2 or break an uncooked egg into each hollow1 and place them in the oven until the eggs are set4 ,,eggs ,,in ,,nests ,whip to a stiff froth the whites of as many eggs as are needed4 ,pile it irregularly on a flat1 buttered baking-dish1 and make depressions in it here and there4 ,sprinkle the hollows with salt and pepper and drop into each one the yolk of an egg4 ,put a small piece of butter on each yolk4 ,place the dish in a moderate oven for five to eight minutes4 ,serve at once4 ,the yolks can be conveniently kept in the half shells until needed4 ,illustration3 ,,no4 #cc4 ,,spanish ,,eggs4 ,,spanish ,,eggs ,cover the bottom of an earthen baking-dish with well-seasoned tomato pure4 ,arrange on it poached eggs1 leaving spaces to show the red color4 ,lay between the eggs whole small sausages1 already cooked1 or sausages cut in inch lengths4 ,place a bit of butter on each egg and set the dish in the oven to heat it only4 ,illustration3 ,,no4 #cd4 ,,eggs ,,farci1 ,,no4 #a4 ,illustration3 ,,no4 #ce4 ,,eggs ,,farci1 ,,no4 #b4 ,,eggs ,,farci ,no4 #a4 ,boil until hard as many eggs as are needed4 ,cut them in two lengthwise4 ,remove the yolks and mash them4 ,to six yolks add four tablespoonfuls of crumb of bread1 softened with water1 one half teaspoonful of onion juice1 and two tablespoonfuls of chopped parsley4 ,mix well4 ,put a tablespoonful of butter in a saucepan on the fire1 add the egg mixture with enough milk or stock to moisten it1 but not enough to make it lose consistency4 ,season with salt1 pepper1 and a dash of nutmeg4 ,a mushroom or a chicken liver chopped fine added to the farce improves its flavor4 ,fill the whites of the eggs with the farce1 and with what is left make a mound on the serving-dish4 ,pour a white sauce over it and arrange the stuffed eggs on it2 or cut the eggs in two crosswise and fill the cups with farce1 molding it to look like whole yolks4 ,cut a small slice off the ends so they will stand4 ,arrange them on a dish with white sauce around them4 ,no4 #b4 ,boil until hard a dozen eggs1 cut them in two lengthwise and remove the yolks4 ,place the whites in cold water to keep them white until ready to use them4 ,put in a chopping-bowl the breast of a fowl which has been boiled for chicken stock1 the yolks of the boiled eggs1 two fresh mushrooms sautd1 one half of a truffle1 two tablespoonfuls of chopped parsley1 and two tablespoonfuls of crumb of bread4 ,chop all together to a fine mince4 ,place in a saucepan two tablespoonfuls of butter and a teaspoonful of onion juice4 ,when the butter bubbles add the chopped mixture moistened with enough chicken stock to make it of the right consistency for filling the egg cups4 ,season it with two teaspoonfuls of salt1 one half teaspoonful of pepper1 and a dash of nutmeg1 and stir until it is hot4 ,place the whites in hot water to heat them1 then fill each one with the hot farce1 rounding it to look like a whole yolk4 ,make a sauce as follows4 ,beat the yolks of two eggs enough to break them1 stir them into a cupful of cream1 and add this to the farce left after filling the cups4 ,stir it over the fire long enough to set the eggs4 ,if not soft enough1 add stock to make it the consistency of thick cream4 ,pour this sauce on a platter and arrange the stuffed eggs on it in lines or in circles4 ,illustration3 ,,no4 #cf4 ,,eggs ,,with ,,giblet ,,sauce4 ,no4 #c4 ,with giblet sauce4 ,prepare eggs as in ,no4 #a4 ,add chopped giblets to a brown sauce4 ,spread the sauce on a dish and place the stuffed eggs upon it4 ,illustration3 ,,no4 #cg4 ,,eggs ,l',,aurore ,,in ,,cups4 ,,eggs ,l',,aurore ,chop the whites of hard-boiled eggs into fine dice4 ,mix them with enough white sauce to make them creamy4 ,crumb the yolks by pressing them through a coarse sieve or a colander1 and spread them over the creamed whites4 ,,scrambled ,,eggs ,,with ,,calves' ,,brains ,to a pair of calves' brains use three or four eggs4 ,scald the brains by letting them lie in scalding water six or eight minutes4 ,trim them and cut them into half-inch dice4 ,put them in a saut-pan with a tablespoonful of butter and cook them until they look white1 then add the beaten eggs and stir them all together1 using a fork1 until the eggs are cooked4 ,add one half teaspoonful of salt and one quarter teaspoonful of pepper4 ,for other egg dishes1 see 8,century ,cook ,book10 page #bfa4 ---------------------------------------- -------------------------------- ,,chapter ,v ,,fourth ,,course ,,shell-,,fish--,,lobsters--,,fish ---------------------------------------- -------------------------------- ,,shell-,,fish--,,lobsters--,,fish ,sautd ,oysters ,fried ,oysters with ,cold ,slaw ,oysters la ,newburg ,fried ,scallops ,scallops on the ,shell ,creamed ,lobster ,broiled ,lobster ,broiled ,smelts ,broiled ,shad ,roe ,shad ,roe ,croquettes ,fillets of ,fish1 ,fried ,rolled ,fillets of ,flounder ,baked ,fillets of ,fish with ,sauce ,fillets of ,fish with ,mushrooms ,creamed ,fish ,garnished with ,potatoes ,fish la ,japonnaise ---------------------------------------- -------------------------------- ,,saut,d ,,oysters ,put two tablespoonfuls of butter into a saut-pan2 when it is hot add as many drained oysters as will make two cupfuls4 ,add a little salt and pepper and a tablespoonful of lemon juice4 ,shake them in the pan until the gills are curled1 then add a tablespoonful of parsley chopped very fine4 ,turn them upon slices of toasted bread on a hot platter4 ,illustration3 ,,no4 #ch4 ,,fried ,,oysters ,,with ,,cold ,,slaw4 ,,fried ,,oysters ,,with ,,cold ,,slaw ,use box oysters4 ,these are large in size and cost two cents each4 ,lay the oysters on a cloth to dry them4 ,roll them in cracker dust1 then in egg diluted with a little milk and seasoned with pepper and salt1 then again cover them with cracker dust4 ,lay them in a frying-basket and fry them in smoking-hot fat just long enough to give them a light-brown color4 ,oysters toughen if cooked too long4 ,prepare only four at a time1 as more lower the temperature of the fat too much1 and if they are rolled before the moment of frying they moisten the cracker dust4 ,place them on a paper on the hot shelf until all are done4 ,fold a small napkin and place it in the center of a cold platter4 ,pile the oysters on the napkin and make a wreath around them of cold slaw4 ,,cold ,,slaw ,cut cabbage into fine shreds4 ,put in a saucepan a half cupful of weak vinegar1 the yolks of three eggs1 a half teaspoonful of ,english mustard1 a dash of pepper1 a teaspoonful of salt and of sugar4 ,beat them together1 then place them on the fire and stir until the mixture is thickened4 ,pour it1 while hot1 over the cabbage and set it away to cool4 ,,oysters ,,la ,,newburg ,place twenty-five large oysters in a saucepan with one and one half tablespoonfuls of butter1 half a cupful of white wine or a tablespoonful of lemon juice1 and a little pepper and salt4 ,cook until the oysters are plump1 then add half a cupful of mushrooms cut into quarters1 and a chopped truffle1 if convenient4 ,beat the yolks of four eggs into a cupful of cream1 turn it into the oyster mixture1 and let it get hot and a little thickened1 without boiling4 ,turn it into a hot dish and garnish with croutons4 ,oysters toughen if cooked too long1 and cream curdles easily when added to a mixture which has acid in it1 so it is necessary to prepare this dish quickly and to serve it at once4 ,,scallops ,scallops are the adductor muscle of a large pecten1 a mollusk commonly known as scallop4 ,,fried ,,scallops ,marinate the scallops in a mixture of oil1 lemon juice1 salt1 and pepper4 ,roll them in cracker dust1 then in egg1 and again in cracker dust or white bread crumbs4 ,fry them in smoking-hot fat to a golden color4 ,prepare but a few at a time so the covering will not be dampened1 serve on a napkin with quarters of lemon1 and sprinkle over them parsley chopped very fine4 ,,scallops ,,on ,,the ,,shell ,discard the black ring4 ,cut the scallops into quarters4 ,place them in the scallop shells4 ,dredge them with salt1 pepper1 and chopped parsley1 then cover them with a layer of chopped fresh1 or canned1 mushrooms1 some bits of butter1 a teaspoonful of white wine or of lemon juice1 for each shell1 and lastly with bread crumbs moistened with butter4 ,place them in a hot oven for ten or fifteen minutes4 ,illustration3 ,,no4 #ci4 ,,creamed ,,lobster4 ,,creamed ,,lobster ,cut the meat of boiled lobster into inch dice4 ,put a tablespoonful of butter in a saucepan with a teaspoonful of grated onion1 let them cook a minute1 then add a tablespoonful of flour4 ,stir for a few minutes to cook the flour1 and then add slowly a cupful of stock and a tablespoonful of lemon juice1 or a quarter of a cupful of white wine4 ,when all this thickens add the lobster meat1 turning it carefully so as not to break it4 ,when the meat is heated remove it from the fire and mix in a quarter of a cupful of cream which has the yolk of an egg beaten in it4 ,replace it on the fire for just a minute4 ,serve in fontage cups or as in illustration ,no4 #ci4 ,for ,lobster ,newburg and other lobster dishes1 see 8,century ,cook ,book10 page #acf4 ,,broiled ,,lobster ,parboil a lobster4 ,as soon as it begins to turn red take it out4 ,split it in two down the back4 ,remove and discard the stomach and intestine4 ,remove the green and the coral4 ,broil it fifteen to twenty minutes with the shell side to the fire1 but turn the flesh side to the coals for a minute before removing it1 then at once season it with butter1 pepper1 and salt4 ,mix the green1 which is the liver1 and the coral with melted butter and use it as a sauce4 ,,broiled ,,smelts ,select large smelts of equal size4 ,have them split down the back1 the head and tail left on4 ,dip them in melted butter and broil them until they are tender4 ,lay them evenly on a hot dish and spread them with matre d'htel butter 7see page #ajc74 ,if convenient1 arrange a wreath of watercress around the dish4 ,,broiled ,,shad ,,roe ,wash and dry the roes1 then broil them very slowly and keep them moistened with butter to prevent the skin from breaking4 ,they may also be cooked by sauting them in butter2 or they may be baked in the oven with a little stock or water in the pan to baste them with4 ,cook them brown4 ,cover the top with butter1 pepper1 salt1 and a little lemon juice1 and sprinkle them with chopped parsley4 ,garnish with lemon and watercress and serve some of the watercress with each portion4 ,serve them with matre d'htel butter4 ,,shad ,,roe ,,croquettes ,boil shad roes in salted1 acidulated water for fifteen minutes1 letting the water simmer only1 so that the skin will not break4 ,when they are cold cut them1 using a sharp knife1 into slices one and one half inches thick4 ,sprinkle them with salt1 pepper1 and lemon juice4 ,roll them first in egg1 then in bread crumbs or cracker dust1 and fry them in smoking-hot fat to a light brown color4 ,garnish with watercress and serve them with matre d'htel butter4 ,illustration3 ,,no4 #dj4 ,,broiled ,,smelts4 ,illustration3 ,,no4 #da4 ,,broiled ,,shad ,,roe4 ,illustration3 ,,no4 #db4 ,,shad ,,roe ,,croquettes4 ,,fillets ,,of ,,fish ,fillets of fish are the flesh of the fish freed from the skin and bones4 7,see 8,century ,cook ,book10 page #aab47 ,the fillets of flounder are used to imitate sole1 a variety of fish much esteemed in ,france and ,england4 ,sheepshead and other smaller fish also make good fillets4 ,,fried ,,fillets ,,of ,,fish ,marinate the fillets by letting them lie in a mixture of oil1 salt1 pepper1 lemon juice1 and chopped parsley4 ,take the fillets from the marinade1 roll them first in flour1 then in egg1 and then in white bread crumbs grated from the loaf4 ,fry them to a lemon color in smoking-hot fat4 ,they must not be cooked too long or they will become dry4 ,they may also be cooked by sauting1 using half butter and half lard4 ,prepare one fillet at a time1 for the covering of flour and crumbs will become damp if it stands long1 and then will not crisp4 ,if the fillets are small1 serve them piled in crossed layers on a napkin and garnish with quarters of lemon4 ,if they are large1 serve with matre d'htel butter or with tartare sauce and garnish with watercress4 ,,rolled ,,fillets ,,of ,,flounder ,sprinkle each fillet with salt and pepper4 ,spread it with a mixture made of butter1 lemon juice1 and parsley cut in pieces1 not chopped fine4 ,fold the fillet over1 roll it1 and fasten it with a wooden toothpick or small skewer4 ,stand the rolled fillets on end in a baking-pan1 put a piece of butter on the top of each one1 and pour over the whole a half cupful of white cooking wine 7,california sauterne74 ,bake them in a moderate oven for twenty minutes1 or until tender1 and baste them frequently4 ,arrange the fillets symmetrically on a platter4 ,put a piece of parsley in the top of each one1 and place in the center of the dish a lemon cut into the shape of a basket4 ,sprinkle the exposed pulp of the lemon with chopped parsley4 ,make a sauce to serve with the fish as follows3 ,add to the drippings1 in the pan in which the fish was cooked1 a tablespoonful of flour1 stir constantly until the flour is cooked1 then add enough stock to make a creamy sauce4 ,add pepper and salt if necessary4 ,,baked ,,fillets ,,of ,,fish ,,with ,,sauce ,arrange evenly on a baking-platter fillets of flounder or of sheepshead1 or slices of halibut or codfish cut one quarter of an inch thick4 ,sprinkle them with salt and pepper4 ,make a sauce as follows3 ,put a tablespoonful of butter in a saucepan1 add to it a half teaspoonful of onion juice1 cook until the butter has browned1 then add a tablespoonful of flour and stir until the flour has browned4 ,take it off the fire and add very slowly one and a half cupfuls of soup stock1 stirring constantly to keep the mixture smooth4 ,add a tablespoonful of parsley chopped very fine1 a teaspoonful of lemon juice1 a teaspoonful of salt1 one half teaspoonful of pepper1 and1 if convenient1 a teaspoonful of mushroom catsup1 or a half cupful of liquor from a can of mushrooms1 or a half cupful of juice strained from a can of tomatoes4 ,pour the sauce over the fish1 lifting the fillets a little to let the sauce run under them4 ,place the dish in the oven and cook for thirty minutes1 or until the fish is tender4 ,if the sauce dries away too much1 baste the fish with stock4 ,the cooked sauce should have the consistency of cream4 ,when taken from the oven sprinkle the top with bread crumbs browned in butter and ornament with mashed potato pressed through a pastry-bag and star tube1 making a design that will cover the edges of the platter where the sauce has stained it4 ,set the hot platter on a second platter to serve4 ,illustration3 ,,no4 #dc4 ,,rolled ,,fillets ,,of ,,flounder4 ,a ,,piece ,,of ,,parsley ,,placed ,,in ,,the ,,top ,,of ,,each ,,one2 ,a ,,lemon ,,basket ,,in ,,center ,,and ,,quarters ,,of ,,lemon ,,between ,,the ,,fillets4 ,illustration3 ,,no4 #dd4 ,,baked ,,fillets ,,of ,,fish ,,with ,,mushrooms4 ,illustration3 ,,no4 #de4 ,,creamed ,,fish ,,garnished ,,with ,,potato4 ,illustration3 ,,no4 #df4 ,,fish ,,la ,,japonnaise1 ,,prepared ,,for ,,baking ,,and ,,showing ,,how ,,it ,,may ,,be ,,garnished4 ,illustration3 ,,no4 #dg4 ,,sliced ,,cucumber ,,around ,a ,,mound ,,of ,,ice4 ,,to ,,serve ,,with ,,fish4 ,creamed hashed fish can be served in the same manner4 ,after the fish has been mixed with the sauce spread it smoothly on the baking-platter1 cover the top with buttered bread crumbs1 and set it in the oven to brown4 ,,fillets ,,of ,,fish ,,with ,,mushrooms ,take fillets of flounder1 season them with pepper and salt4 ,take half a can or more of mushrooms1 a slice of onion1 and a sprig of parsley1 and chop them all fine2 add a cupful of stock and a tablespoonful of sherry4 ,spread a part of this mixture on the bottom of a platter that can be used in the oven4 ,lay the fillets of fish on the mixture4 ,cover them with the rest of the mixture1 then with bread crumbs and with small pieces of butter4 ,bake forty minutes or until the fillets are tender4 ,heat the rest of the mushrooms in a little stock4 ,place them around the edges of the dish and pour the stock over the whole if the fillets are at all dry4 ,this dish should be very moist4 ,,creamed ,,fish ,,garnished ,,with ,,potatoes ,make a good white sauce1 or any other sauce preferred4 ,cut cold boiled fish in pieces one or two inches across and heat them in the sauce without breaking them4 ,use a plentiful amount of the sauce4 ,turn the fish mixture on to a platter and sprinkle over the top a little parsley chopped very fine4 ,season some mashed potato with salt1 butter1 and milk1 and beat it until it is light and white4 ,press it through a pastry-bag with star tube into rosettes1 forming a wreath around the creamed fish4 ,,fish ,,la ,,japonnaise ,make a creamed mince of any kind of fish1 or use a fish forcemeat4 ,canned salmon is very good for the purpose4 ,place the creamed fish on a piece of stiff paper and mold it into the form of a fish4 ,roll some pie paste very thin4 ,lay a piece of the paste on one end of the mince and shape it into the form of a fish's tail4 ,cut the paste into circles of half an inch diameter1 using a pastry-tube if a small vegetable-cutter is not at hand4 ,beginning at the tail1 cover the molded fish with little rounds of paste1 placing them in even overlapping layers to imitate scales1 and mold a piece of pastry to imitate a head and fins4 ,use half a cranberry or a turned vegetable to imitate an eye4 ,brush the paste over lightly with yolk of egg and place it in the oven to brown4 ,slip it carefully off the baking-sheet on to the serving platter4 ,trim off the paper that projects and garnish4 ,illustration ,no4 #df shows a fish ready to bake and the manner in which it may be garnished4 ---------------------------------------- -------------------------------- ,,chapter ,,vi ,,fifth ,,or ,,seventh ,,course ,,entr,,es ---------------------------------------- -------------------------------- ,,entr,,es ,rissoles ,vol-au-vent ,sweetbreads1 ,baked ,sweetbreads1 ,glazed ,sweetbreads1 ,coquilles of ,calf's ,brains la ,poulette ,calf's ,brains l',aurore ,calf's ,brains with ,hollandaise ,sauce ,calf's ,brains with ,black ,butter ,croquettes ,timbales of ,chicken ,timbales of ,liver ,mushrooms1 ,baked ,mushrooms1 ,stuffed ,tomatoes1 ,stuffed ,green ,peppers1 ,stuffed ,baked ,tomatoes and ,fontage ,cups ,jardinire ,vegetarian ,dish ---------------------------------------- -------------------------------- ,illustration3 ,,no4 #di4 ,,rissoles4 ,,rissoles ,roll puff paste about one eighth of an inch thick4 ,put a teaspoonful of meat of any kind at intervals on the paste1 about three inches from the edge4 ,moisten the paste around the meat-ball1 fold over the paste1 and press it lightly around the meat4 ,stamp it with a fluted biscuit-cutter into half circles1 leaving the meat on the straight side and an inch of paste around the meat on the round side4 ,egg the top and bake from fifteen to twenty minutes in a hot oven4 ,illustration3 ,,no4 #ej4 ,,vol-,,au-,,vent4 ,,vol-,,au-,,vent ,roll puff paste 7see page #aed7 three quarters of an inch to an inch in thickness4 ,stamp it with a cutter1 or if this is not convenient use a tin1 of the size desired1 for a gage2 lay the tin lightly on the paste1 and with a sharp knife cut around it with a quick1 firm stroke so as to press the paste as little as possible2 then with a sharp-pointed knife cut a ring around the form1 leaving a border about an inch wide1 and do not let the knife penetrate the paste more than an eighth of an inch4 ,brush the top with the yolk of an egg1 diluted with a little water1 and set it away to cool4 ,bake it in a hot oven as directed for puff paste for thirty minutes1 and do not open the oven door during the first fifteen minutes4 ,it should rise to about three times its original thickness4 ,when it is well dried and a good light-brown color1 remove it from the oven and let it stand for a few minutes1 then carefully lift out the centerpiece and remove all the uncooked paste4 ,set it in the oven again to dry the inside4 ,the uncooked pieces can also be returned to the oven for a few minutes1 and when dry be put back into the shell4 ,although puff paste is better when used at once1 it will keep very well for several days1 and will be perfectly crisp and tender if well heated in the oven just before being used4 ,when ready to serve fill the center with any salpicon1 place the little cover on top1 and set the vol-au-vent on a lace-paper4 ,the filling must not be put in until just before sending it to the table1 as it will soften the pastry if it stands in it for any length of time4 ,,salpicon ,for filling vol-au-vent or patty shells4 ,salpicon is made of cooked chicken1 sweetbreads1 veal1 or calf's brains cut into small dice1 mixed with mushrooms1 a little chopped truffle and chopped tongue4 ,one meat alone1 or a combination of two or more1 may be used4 ,the mixture is then combined with enough good sauce to make it creamy4 ,a white sauce should be used with white meats2 a brown sauce when the dark meat and livers of chicken are used4 7,see 8,century ,cook ,book10 pages #hj-bii47 ,a plain white sauce is made as follows3 ,put a tablespoonful of butter in a saucepan4 ,when the butter is hot add a tablespoonful of flour and cook them together for a few minutes1 not letting them brown2 remove from the fire and add a cupful of stock4 ,add the liquor very slowly at first1 stirring constantly to keep it smooth4 ,return the sauce to the fire1 add a teaspoonful of salt1 a quarter teaspoonful of pepper1 and a little cream1 if convenient4 ,stir constantly until the sauce is thickened4 ,lastly1 add the beaten yolks of one or two eggs to the sauce after it has been taken off the fire4 ,,sweetbreads ,sweetbreads are the thymus gland and the pancreas of calves and lambs4 ,they are commonly called by butchers the throat and the stomach1 or heart1 sweetbreads4 ,the former is the larger1 the latter is the whiter1 rounder1 and more delicate4 ,,to ,,prepare ,,sweetbreads ,soak the sweetbreads in cold water for two hours1 changing the water several times4 ,put them on the fire in cold water4 ,when they are whitened and firm to the touch1 or parboiled1 remove and immerse them again in cold water to blanch them4 ,remove all the pipes1 fibers1 and fatty substance4 ,roll each one in a piece of cheese-cloth1 draw the cloth tight and tie it at the ends1 pressing the sweetbread into an oval shape4 ,place them under a light weight for several hours4 ,illustration3 ,,no4 #ea4 ,,baked ,,sweetbreads ,,with ,,salt ,,pork ,,on ,,top4 ,,baked ,,sweetbreads ,parboil and blanch the sweetbreads4 ,marinate them by standing them for two hours in a mixture of one beaten egg1 a teaspoonful of onion juice1 one half teaspoonful of salt1 one quarter teaspoonful of pepper1 and one tablespoonful of chopped parsley4 ,turn them in the marinade occasionally so they will absorb the seasoning4 ,roll them in cracker dust and place them in a pan on very thin slices of salt pork1 and place a thin slice of pork on top of each one4 ,bake in a hot oven fifteen or twenty minutes1 or until they are tender and brown4 ,the pork will crisp and the sweetbread will brown around it4 ,serve with a sauce made as follows3 ,brown a little flour in the drippings left in the pan1 then add a little water or stock1 a little lemon juice1 and what is left of the marinade4 ,stir it until it has the consistency of thick cream and strain it on to the platter4 ,place the sweetbreads upon the sauce4 ,illustration3 ,,no4 #eb4 ,,glazed ,,sweetbreads4 ,,glazed ,,sweetbreads ,place sweetbreads1 prepared as directed on page #gc1 in a saut-pan with butter and a few slices of onion4 ,saut them for a few minutes on both sides1 then place them in the oven to finish cooking4 ,put a little stock in the baking-pan and baste them frequently to brown and glaze them4 ,serve them as in illustration1 or place them around a pile of green peas4 ,,coquilles ,,of ,,sweetbreads ,parboil one pair of sweetbreads4 ,trim and put them under a light weight to cool4 ,when they are cold and firm cut them into dice4 ,saut them in a tablespoonful of butter for a few minutes1 then add a cupful of button mushrooms cut in quarters1 a tablespoonful of white wine or of lemon juice1 a dash of pepper1 a saltspoonful of salt1 and cook them until tender1 then add a white sauce as given below1 and turn over the mixture until it is creamy4 ,fill shells with the mixture1 cover the tops with white bread crumbs wet with melted butter1 and place them in the oven to brown4 ,illustration3 ,,no4 #ec4 ,,coquilles ,,of ,,sweetbreads4 ,chicken1 turkey1 or veal can be used instead of sweetbreads in the same way4 ,sauce3 ,put a tablespoonful of butter in a saucepan2 when it bubbles1 add a tablespoonful of flour4 ,cook the flour a few minutes1 but do not let it brown4 ,remove it from the fire and add1 while stirring all the time1 a half cupful of stock1 chicken stock preferred1 a dash of nutmeg and of pepper1 and a saltspoonful of salt4 ,put the saucepan on the fire again and stir until the sauce has thickened1 then add two tablespoonfuls of cream4 ,any pretty bivalve shell of suitable size may be used for holding this or other creamed mixtures4 ,the illustration shows pecten and cardium shells4 ,,to ,,prepare ,,calf',s ,,brains ,calf's brains1 in whatever way they are to be served1 must be prepared in the following manner3 ,soak the brains in cold water for some time to extract all the blood4 ,trim them1 removing the membranes and fibers1 without breaking the brains apart4 ,place them in hot water with a bay-leaf1 soup vegetables1 a few peppercorns1 a teaspoonful of salt1 and a tablespoonful of vinegar4 ,cook them for half an hour1 letting the water simmer only4 ,when done immerse them in cold water to blanch them4 ,,calf',s ,,brains ,no4 #a4 la poulette4 ,cut the brains in halves or quarters4 ,arrange them in a circle around mushrooms and pour over the whole a white sauce made partly of stock1 and the beaten yolks of two eggs with a little cream added after the sauce is taken from the fire4 ,garnish with croutons or cut the brains into large dice1 mix them with the same sauce1 and serve them in individual cups4 ,no4 #b4 l'aurore4 ,cut the brains into dice2 add the chopped whites of three or four hard-boiled eggs to each pair of brains4 ,add a teaspoonful of parsley chopped very fine1 and a saltspoonful of salt4 ,moisten with white sauce and place the mixture in a baking-dish4 ,cover the top with crumbed yolks1 and over the yolks spread a thin layer of white bread crumbs wet with butter4 ,set the dish in the oven to brown the crumbs4 ,no4 #c4 ,with ,hollandaise sauce4 ,cut the brains in halves4 ,place each piece on a round of bread which has been browned in butter4 ,pour over the whole a ,hollandaise sauce1 or a white sauce to which has been added1 after taking it from the fire1 the beaten yolk of an egg and a tablespoonful of parsley chopped very fine4 ,no4 #d4 ,with black butter4 ,cut the brains into thick slices4 ,cook two tablespoonfuls of butter in a saut-pan until it is brown4 ,lay in the slices of brains and color them on both sides4 ,arrange them in a dish1 sprinkle them with chopped parsley1 pepper1 and salt4 ,add a teaspoonful of vinegar to the butter1 and strain it over the brains4 ,,croquettes ,croquettes can be made of chicken or turkey or veal1 alone1 but are much nicer when the meat is mixed with sweetbreads or calf's brains and mushrooms4 ,the meat mixture must be chopped very fine4 ,make a sauce as follows3 ,put a tablespoonful of butter and a half teaspoonful of onion juice into a saucepan4 ,when it bubbles add two tablespoonfuls of flour and cook it a few minutes without browning1 then add slowly1 so as to keep it smooth1 ,a cupful of jellied stock1 #a teaspoonful of salt1 #a saltspoonful of pepper1 ,a dash of paprika1 ,a dash of celery salt1 ,a dash of nutmeg4 ,cook until the sauce has thickened a little4 ,remove it from the fire1 stir in a beaten egg and two cupfuls of minced meat4 ,turn it on to a tin platter and place it on the ice to set4 ,illustration3 ,,no4 #ed4 ,,chicken ,,croquettes4 ,illustration3 ,,no4 #ee4 ,,timbales ,,of ,,chicken4 ,when the mixture is set mold the croquettes into shapes pointed at one end4 ,cover them with egg diluted with a very little water1 to break the stringiness of the whites1 then cover them with bread crumbs4 ,crumbs grated from the loaf give a better color than dried crumbs composed partly of crusts4 ,fry the croquettes in smoking-hot fat to a light-brown color1 and until a thin crust is formed4 ,place them on paper in the open oven to dry and keep hot until all are fried4 ,arrange them symmetrically on a platter and stick a paper frill into the pointed end of each one4 ,these frills are fastened to a little stick4 ,they can be bought at confectioners'4 ,it is important to use for the sauce stock which jellies1 as it hardens the mixture and makes it easy to mold1 while it softens when the croquettes are fried1 making them very creamy4 ,stock will jelly if a knuckle of veal is used in making it4 ,if jellied stock is not at hand1 put a level teaspoonful of soaked gelatine into a cupful of any stock or of milk4 ,,chicken ,,timbales ,lay raw chicken breasts on a board and scrape off the meat1 thus separating it from the large fibers4 ,put the scraped meat in a mortar with the white of an egg and pound it to separate it still more from the fibers1 then rub it through a pure sieve4 ,soak some crumb of bread with milk1 stir it to a smooth paste1 and cook it until it leaves the sides of the pan4 ,this makes a panada4 ,take a half cupful of the fine chicken meat1 a quarter of a cupful of panada1 one egg1 a half teaspoonful of salt1 a dash of pepper and of nutmeg4 ,beat them all well together1 then fold in lightly a half cupful of cream whipped to a stiff froth4 ,this quantity of material will make six individual timbales4 ,butter the timbale molds well1 ornament them with slices of truffle cut into fancy shapes1 or with chopped truffle sprinkled over the surface4 ,put the mixture into the molds carefully with a small spoon so as not to disarrange the decoration1 and fill them to within a quarter of an inch of the top4 ,set them in a pan of hot water4 ,cover them with a greased paper and poach them in the oven for five to eight minutes1 or until they are firm to the touch4 ,turn the timbales on to a flat dish and pour around them a white sauce made with chicken stock and the yolks of two eggs diluted with two tablespoonfuls of cream added the last thing4 7,see ,allemande and ,poulette sauces1 8,century ,cook ,book10 pages #bgi-bhj47 ,,liver ,,timbales ,cut two pounds of liver into large pieces and rub them through a grater4 ,moisten a half cupful of crumbs of bread and a half cupful of flour with a cupful of milk4 ,fry the slices of half an onion in a tablespoonful of butter until they are tender1 then remove them and turn into the pan the mixture of bread1 flour1 and milk4 ,stir until it is cooked to a smooth paste4 ,put into a bowl two cupfuls of liver pulp1 the bread paste1 a teaspoonful of salt1 a saltspoonful of pepper1 and a dash of paprika4 ,mix them well together and add1 one at a time1 four eggs1 beating in each one well1 then add enough cream to make rather a thin batter4 ,pass the whole through a pure sieve4 ,beat it well again and turn it into molds4 ,this amount of mixture will fill twelve individual timbale molds and one pint mold1 the latter to be used cold 7see page #abg74 ,fill the individual timbale molds to within a quarter of an inch of the top1 set them into a pan of hot water1 cover them with a greased paper1 and poach them in the oven for fifteen to twenty minutes1 or until firm to the touch4 ,turn the timbales on to a flat dish and pour around them a little good brown sauce4 ,the molds may be ornamented1 if desired1 the same as chicken timbales1 using the white of hard-boiled eggs instead of truffles4 ,for other timbale receipts1 see 8,century ,cook ,book10 page #bif4 ,illustration3 ,,no4 #ef4 ,,baked ,,mushrooms ,,on ,,toast4 ,,the ,,bread ,,stamped ,,in ,,leaf ,,shapes4 ,,baked ,,mushrooms ,cut the mushroom stems off even with the caps4 ,peel the caps and stand them on a dish with the gills up4 ,sprinkle them with pepper and salt and let them stand until moisture gathers on them4 ,cut sliced bread with a biscuit-cutter into rounds1 or if convenient use a fancy cutter4 ,illustration shows bread cut with a leaf-shaped stamp4 ,dip the pieces of bread into water to moisten them1 but do not let them get soggy4 ,place them on a baking-tin and sprinkle with pepper and salt and bits of butter4 ,arrange the mushrooms on them1 one or more according to size1 with the gills up4 ,bake about thirty minutes1 or until tender4 ,watch them carefully so they will not get overdone or too dry4 ,baste with melted butter1 if necessary1 while they are baking4 ,,stuffed ,,mushrooms ,cut the stems off close to the gills4 ,peel the caps4 ,cut the stems fine4 ,saut all the parts together in butter4 ,remove the caps when they are tender and before they lose shape4 ,after the caps are removed add six drops of onion juice and a teaspoonful of flour4 ,let the flour cook a few minutes and then add a quarter of a cupful of stock and a tablespoonful of minced chicken or livers1 pepper1 and salt1 and stir until the mixture is thickened4 ,place a little of this mixture on the gills of each mushroom4 ,this quantity is enough for six or eight large caps4 ,use the stuffed mushrooms for garnishing meat dishes1 or serve them separately as an entre on rounds of bread which have been browned in butter4 ,illustration3 ,,no4 #eg4 ,,stuffed ,,tomatoes4 ,,stuffed ,,tomatoes ,select smooth1 round tomatoes of equal size4 ,cut a slice off the stem end4 ,remove carefully the pulp and fill the shells with any of the mixtures given below4 ,cover the top of the stuffing with bread crumbs moistened with melted butter4 ,bake them about one half hour1 or until they are tender1 but not fallen out of shape4 ,have a little water in the bottom of the baking-pan4 ,use them for garnishing meat dishes1 or serve them on rounds of browned bread as an entre4 ,,stuffing ,,for ,,tomatoes ,no4 #a4 ,chop fine a half cupful of canned mushrooms1 add a half or three quarters of a cupful of crumb of bread and the pulp taken from six tomatoes1 a tablespoonful of chopped ham or of chicken1 if convenient1 a tablespoonful of chopped parsley1 six drops of onion juice1 a teaspoonful of salt1 a dash of pepper1 and a teaspoonful of melted butter4 ,if the mixture is not sufficiently moistened by the tomato juice add enough stock to make it quite wet4 ,no4 #b4 ,use equal parts of minced meat 7chicken or veal preferred7 and crumb of bread1 add the yolks of two hard-boiled eggs4 ,season with chopped parsley1 a little onion juice1 pepper1 and salt4 ,moisten with the pulp taken from the tomatoes1 or with stock1 or with both of them4 ,no4 #c4 ,use boiled rice mixed with chopped green peppers1 a few drops of onion juice1 pepper1 and salt4 ,moisten with the pulp taken from the tomato1 or with stock4 ,no4 #d4 ,boil macaroni1 broken into half-inch lengths1 until tender4 ,moisten it with well-seasoned white sauce1 and add some grated cheese1 a little pepper and salt1 and a dash of paprika4 ,,stuffed ,,green ,,peppers ,select green peppers of equal size4 ,cut a piece off the stem end1 or cut them lengthwise4 ,remove the seeds and ribs4 ,parboil them1 stuff them with any of the mixtures given for stuffed tomatoes1 using stock instead of tomato-pulp for moistening4 ,bake with a little water in a pan for fifteen to twenty minutes1 or until they are tender1 but not so long as to allow them to lose their shape4 ,sprinkle a little parsley chopped fine over the tops just before serving them4 ,illustration3 ,,no4 #eh4 ,,baked ,,stuffed ,,tomatoes ,,and ,,fontage ,,cups4 ,,baked ,,tomatoes ,,and ,,fontage ,,cups ,place in the center of the dish stuffed tomatoes 7see page #hj7 and place around them fontage cups filled with eggs l'aurore1 as in illustration1 or with any well-seasoned vegetable1 or minced meat4 ,put a handle made of celery in each cup1 to resemble a basket4 ,eggs l'aurore are chopped hard-boiled eggs moistened with white sauce4 ,illustration3 ,,no4 #ei4 ,,jardini,,re4 ,,jardini,,re ,the illustration shows a variety of vegetables served together1 or la jardinire4 ,this dish can be used as a course or vegetable entre1 and is particularly appreciated where one has an abundance of fresh vegetables from the garden4 ,the vegetables should be well seasoned and arranged with regard to color so as to give a pleasing effect4 ,the combination used in the illustration is a cauliflower1 green peas1 string beans1 lima beans1 corn1 macedoine1 and baked tomatoes4 ,illustration3 ,,no4 #fj4 ,,vegetarian ,,dish4 ,,ring ,,of ,,rice ,,filled ,,with ,,corn4 ,,fontage ,,cups ,,holding ,,lima ,,beans4 ,,vegetarian ,,dish ,after boiling enough rice to fill a ring mold1 steam it until it is quite dry1 and until the grains are separated4 ,mix the rice with enough thick white sauce to moisten it4 ,butter a ring-mold well and sprinkle it thickly with white bread crumbs 7crumbs grated from the loaf74 ,put in the prepared rice and place the ring in a pan1 the bottom of which is covered with a very little water4 ,cover the top with greased paper1 and bake for half an hour1 or until the crumbs are brown4 ,turn the browned ring on a platter4 ,fill the center with any vegetable1 and place around the outside fontage cups holding a second vegetable4 ,in the illustration the ring is filled with corn1 and the cups hold small lima beans4 ,a good combination is baked tomatoes alternating with fontage cups holding macedoine of vegetables1 the ring holding green peas4 ,the same style of dish may be made with meat4 ,the ring may be made with mashed potato and hold minced creamed meat4 ---------------------------------------- -------------------------------- ,,chapter ,,vii ,,sixth ,,course ,,meats ---------------------------------------- -------------------------------- ,,meats ,casserole of ,beef ,fillet of ,beef ,filets ,mignons ,filets ,mignons with ,tomatoes and ,mushrooms ,mutton ,chops la ,soubise ,mutton ,chops with ,horseradish ,sauce ,mutton ,chops ,boned1 with ,artichokes ,mutton ,chops ,boned1 with ,mushrooms ,leg of ,mutton la ,jardinire ,leg of ,mutton ,slices ,cottage ,pie ,meat and ,potato ,pie ,minced ,meat with ,potato ,rings ,minced ,ham and ,eggs ,veal ,chops ,veal l',italienne ,veal ,cutlets1 ,small ,grenadines of ,veal ,pork ,tenderloins with ,fried ,apples ,,vegetables ,,and ,,cereals ,,used ,,as ,,vegetables ,potatoes1 ,stuffed ,baked ,potatoes1 ,pure of ,rice la ,milanese ,baked ,hominy ,quenelles of ,cornmeal ,boiled ,lettuce ,tomato ,farci ,broiled ,tomatoes ,spinach ,bean ,croquettes ,,chicken ,casserole of ,chicken1 ,no4 #a ,casserole of ,chicken1 ,no4 #b ,chicken1 ,panned ,can be used in place of ,chicken1 ,smothered game in ninth course4 ,chicken ,fried in ,cream ,chicken ,joints ,chicken en ,surprise ,forcemeat ,,sauces ,white ,sauce ,brown ,sauce ,supreme ,sauce ,tomato ,pure ,hollandaise ,sauce ,matre d',htel ,butter ,glaze ,to ,make ,glaze ,hard ,sauce ,liquid ,sauces ---------------------------------------- -------------------------------- ,,casserole ,,of ,,beef ,saut three or four sliced onions in a tablespoonful of butter4 ,put them when soft into the casserole4 ,cut a steak1 taken from the upper side of the round1 into pieces suitable for one portion4 ,put them in the saut-pan and sear them on all sides1 then put them in the casserole4 ,add a tablespoonful of flour to the saut-pan1 let it brown1 then add slowly a cupful and a half of water and stir until it is a little thickened1 season with a teaspoonful of salt1 a half teaspoonful of pepper1 and a tablespoonful of chopped parsley4 ,add1 if convenient1 a little ,worcestershire sauce and a little mushroom catsup4 ,the sauce should be highly seasoned1 and such condiments as are at hand may be used4 ,the sauce will be richer if stock is used instead of water4 ,turn the sauce over the meat1 cover the casserole1 set it in the oven and cook slowly until the meat is tender1 then cover the top with parboiled sliced potato and return it to the oven for a few minutes to finish cooking the potatoes4 ,the sauce should be of the consistency of cream1 and there should not be a great quantity of it4 ,serve in the casserole4 ,,fillet ,,of ,,beef ,the fillet or tenderloin of beef is taken from the under side of the loin4 ,it is the most tender and the most expensive cut of the beef1 costing from eighty cents to a dollar a pound4 ,the whole fillet is used as a roast4 ,when sliced it is given different names4 ,cuts from the middle1 which is the thickest part1 are ,chateaubriands4 ,the ,chateaubriand is cut one and a half to three quarters of an inch thick1 trimmed1 tied into a neatly rounded shape1 and struck lightly with the flat side of the cleaver to smooth the top and reduce the thickness to one and a quarter or one and a half inches4 ,it is cooked and served as a steak4 ,the next pieces are the mignon fillets4 ,these are prepared in the same way as the ,chateaubriand and should be about one inch thick and from two and a half to three inches across when finished4 ,they may be broiled or cooked on a hot pan4 ,cuts from the small ends are noisettes and turnedos2 the former are cut one half of an inch thick and cooked in a saut-pan2 the latter are cut one quarter of an inch thick1 and are cooked in a saut-pan for five minutes only4 ,the noisettes and turnedos should be brushed with glaze before serving 7see ,glaze1 page #ajd74 ,grenadines are cut lengthwise from the thin end of the fillet and trimmed into chop-shaped pieces4 ,they are larded1 sautd in a little butter1 and cooked five to eight minutes4 ,illustration3 ,,no4 #fa4 ,,fillets ,,mignons ,,arranged ,,in ,,circle4 ,,half ,a ,,slice ,,of ,,lemon ,,on ,,each ,,fillet4 ,,fried ,,potatoes ,,in ,,center4 ,,filets ,,mignons ,prepare and cook the fillets as directed above4 ,arrange them in a circle overlapping one another and fill the center of the circle with fried potatoes4 ,lay on each fillet a half slice of lemon sprinkled with chopped parsley4 ,the center of the circle may be filled with potato1 mashed1 balls1 puffed1 straws1 etc41 or with a vegetable such as peas1 beans1 macedoine1 etc4 ,the fillets may also be served with a bearnaise or a mushroom sauce4 ,illustration3 ,,no4 #fb4 ,,fillets ,,mignons4 ,,each ,,fillet ,,covered ,,with ,a ,,slice ,,of ,,broiled ,,tomato ,,and ,a ,,stuffed ,,mushroom4 ,,fancy ,,skewer ,,on ,,right ,,of ,,dish4 ,,filets ,,mignon ,,with ,,tomatoes ,,and ,,mushrooms ,prepare the fillets as directed on this page4 ,have them of uniform size4 ,broil them over coals or on a hot pan4 ,turn them very often so they will cook slowly and when done have an even red color all through4 ,the broiling will take eight to ten minutes4 ,cover the tops with matre d'htel butter 7page #ajc71 or butter1 pepper and salt1 and chopped parsley4 ,arrange them in a circle on one end of a platter4 ,place on each one a slice of broiled tomato 7see page #ig71 and on the tomato a stuffed mushroom 7page #gi74 ,on one side of the platter place an ornamental skewer stuck into a shaped piece of uncooked vegetable of sufficient size4 ,the skewer in illustration has a mushroom on top1 then a slice of lemon1 then a row of small carrots strung on a thread1 a slice of lemon to hold the carrots in place1 and then the foliage of the carrots4 ,it is stuck into a raw parsnip cut so it stands firm4 ,the skewer is for ornamenting the dish only4 ,,chops ,,la ,,soubise ,put soubise sauce in the center of the dish and arrange broiled ,french chops standing in a ring around it4 ,place a ring of fried onion over each chop bone4 ,french chops are cut from the rack and trimmed so as to leave the upper half of the bone bare4 ,illustration3 ,,no4 #fc4 ,,chops ,,la ,,soubise4 ,,soubise ,,sauce ,boil six white onions for ten minutes4 ,cut them in pieces1 put them in a saucepan with one quarter of a pound of butter and cook them very slowly indeed for a long time or until they are soft4 ,the onions must cook so slowly that they do not color4 ,add a tablespoonful of flour4 ,after the flour is cooked remove the onions from the fire1 add one cupful of cream1 and pass the whole through a sieve4 ,add a very little pepper and salt4 ,this sauce should be white and have the consistency of thick cream4 ,illustration3 ,,no4 #fd4 ,,mutton ,,chops ,,with ,,horseradish ,,sauce4 ,,chops ,,with ,,horseradish ,,sauce ,arrange ,french chops down the middle of the platter1 with the chops overlapping and the bones crossing4 ,place a piece of bread under the first two to support and lift the bones off the dish2 the rest are then easily arranged in a symmetrical manner4 ,garnish the dish with spoonfuls of horseradish sauce1 or serve the sauce in a separate dish4 ,,horseradish ,,sauce ,grate fresh horseradish root and mix with it enough whipped cream to make it light and to reduce sufficiently the sharpness of the horseradish4 ,the horseradish absorbs the cream1 and a few more spoonfuls of the cream are needed than of the grated horseradish4 ,the sauce should not be mixed until just before serving4 ,illustration3 ,,no4 #fe4 ,,boned ,,mutton ,,chops ,,with ,,artichoke ,,bottoms ,,holding ,,green ,,peas4 ,,chops ,,garnished ,,with ,,artichokes ,these chops are cut from the rack4 ,they are cut an inch thick1 the bones removed1 and the meat turned and tied into round pieces4 ,they are then struck with the flat side of the cleaver to smooth and flatten them a little4 ,broil the chops1 spread them with butter1 and sprinkle them with chopped parsley1 pepper1 and salt4 ,arrange them symmetrically on a platter and place on each one an artichoke bottom holding a little good sauce1 such as bearnaise or ,hollandaise1 or even melted butter1 and a few green peas4 ,artichoke bottoms come in cans and can be purchased from a grocer4 ,the ,french ones are the best4 ,they do not need any more cooking1 but should be heated by placing them in hot water4 ,illustration3 ,,no4 #ff4 ,,boned ,,loin ,,chops ,,with ,,mushrooms ,,and ,,peas4 ,,boned ,,chops ,,with ,,mushrooms ,these chops should be cut an inch and a quarter thick from the loin1 the bone then carefully removed1 some of the fat taken out1 and the thin end piece drawn around and fastened with a wooden skewer1 giving a perfectly round chop4 ,have them uniform in size4 ,cook them on a hot pan4 ,turn them frequently after the surfaces are seared so they will cook evenly and slowly4 ,if preferred1 they can be broiled over hot coals1 but are then more likely to lose their shape and the skewers will be burned4 ,arrange the chops flat on the dish in a circle with the skewers pointing out4 ,cover the top of each chop with a sauce made of the chopped mushroom stems1 and place in the center of each chop a large mushroom cap4 ,place a paper frill on each skewer4 ,fill the center of the ring of chops with green peas or any small vegetable1 or with mashed or fried potatoes4 ,,to ,,prepare ,,the ,,mushrooms ,select large mushrooms1 those not fully opened preferred1 as they stand higher4 ,cut the stems off even with the caps4 ,peel the caps4 ,chop the stems4 ,put all in a pan with butter and saut them until tender4 ,remove the caps as soon as they are tender1 and before they have flattened out4 ,add a little stock1 or water1 to the pan1 and a little flour4 ,stir until the sauce is thickened to the consistency of cream1 season with a little salt and pepper4 ,use this sauce for the tops of the chops4 ,illustration3 ,,no4 #fg4 ,,carved ,,leg ,,of ,,mutton ,,la ,,jardini,,re4 ,,leg ,,of ,,mutton ,,la ,,jardini,,re ,illustration3 ,,no4 #fh4 ,,slices ,,of ,,mutton ,,la ,,jardini,,re4 ,cut a roasted leg of mutton in thick slices and run the knife under the slices to free them1 but leave them in place4 ,conceal the bone with a paper frill4 ,arrange around the dish a variety of vegetables4 ,in illustration ,no4 #fg the vegetables are boiled potato balls1 macedoine1 and string beans cut in two ways1 lengthwise and across diagonally into one half inch pieces4 ,arrange slices cut from a roasted leg of mutton on one end of a large platter4 ,cover the rest of the dish with a variety of seasoned vegetables4 ,the vegetables used in illustration ,no4 #fh are cauliflower1 string beans1 lima beans1 and green peas4 ,illustration3 ,,no4 #fi4 ,,cottage ,,pie4 ,,cottage ,,pie ,peel a good-sized onion1 stick into it half a dozen whole cloves1 and place it in the center of an earthenware baking-dish1 or a granite-ware basin1 or1 best of all1 the baking-pan of a double pudding-dish4 ,cut any cold meat into small and rather thin slices4 ,roll each piece in flour mixed with pepper and salt4 ,arrange the pieces of meat around the onion1 filling the dish three quarters full4 ,put the bone of the meat and all of the scraps into a saucepan1 cover them with cold water1 add a bay-leaf and soup vegetables1 and simmer the whole for an hour or longer4 ,strain off the stock4 ,put a tablespoonful of butter in a saucepan with a teaspoonful of onion juice1 let it brown1 then add a tablespoonful of the flour used for rolling the meat1 let the flour brown1 then add one and a half cupfuls of the stock and stir until it becomes a little thickened4 ,add more pepper and salt if necessary1 and a dash of mustard and of nutmeg1 also a few drops of ,worcestershire sauce1 if convenient4 ,let this sauce become a little cooled1 then pour it over the meat1 and cover the whole with mashed potato4 ,the potato should be seasoned by adding to it a little hot milk1 with melted butter in it1 and a little salt1 and then be whipped with a fork until it is smooth1 light1 and white4 ,the potato may be put through a ricer over the meat1 or be piled on it roughly and scratched with a fork into cone shape1 or be put through a pastry-bag with star tube as in illustration4 ,in the latter case it must have the white of an egg mixed with it in order to hold its form when baked4 ,touch the potato lightly over the top with yolk of egg diluted with milk to make it brown well4 ,put the dish in the oven for ten to fifteen minutes1 or long enough to brown the potato a little and heat the meat4 ,when the sauce begins to bubble through the potato at the edges it is done4 ,the meat1 having been cooked already1 will be toughened if cooked a second time and needs only to be heated4 ,wrap a folded napkin around the dish before sending it to the table in case a kitchen basin has been used4 ,this is a presentable dish and will be well liked4 ,,meat ,,and ,,potato ,,pie ,butter a pie-plate1 spread over it like an under-crust well-seasoned mashed potato4 ,spread it about a quarter of an inch thick on the bottom4 ,make a border two inches wide1 and thick enough to rise a little above the dish4 ,score the top of the potato border with a fork and touch it lightly with egg4 ,fill the center with rare cold beef or mutton cut into dice4 ,pour over the meat well-seasoned brown sauce and sprinkle the top with a few buttered bread crumbs4 ,do not let any of the sauce get on the potato border4 ,place it in the oven for a few minutes to brown4 ,,minced ,,meat ,,with ,,potato ,,rings ,mince any kind of meat4 ,make it creamy with brown sauce for dark meat1 or with white sauce for veal or chicken2 or moisten the minced meat with stock1 add pepper and salt1 a few drops of onion juice1 and1 if convenient1 a little tomato4 ,chopped mushrooms added to the mince improve it very much4 ,spread the creamed mince flat on the dish1 or form a mound as in illustration4 ,sprinkle the top with crumbs browned in butter4 ,mash some boiled potatoes1 season them with butter1 salt1 and enough milk to moisten them well1 and one or two beaten eggs2 one egg is enough for a pint of potato4 ,beat the potato until it is light and white4 ,press it through a pastry-bag with star tube into rings4 ,paint the rings with yolk of egg diluted with a little milk and put them in the oven to brown4 ,the potato will not hold its form unless the egg is added4 ,arrange the rings around the minced meat and fill the centers with corn and spinach alternately1 as in illustration1 or with any other vegetables4 ,illustration3 ,,no4 #gb4 ,,minced ,,ham ,,and ,,eggs4 ,,minced ,,ham ,,and ,,eggs ,mince boiled ham very fine4 ,moisten it with white sauce4 ,form it into a mound and cover it with crumbed yolks of hard-boiled eggs4 ,cut the whites of the eggs into strips and arrange them around the ham4 ,,veal ,,chops ,cut thin chops from the rack and trim them like ,french mutton chops4 ,leave the bone two and a half inches long4 ,strike the meat with a cleaver to flatten it out to two and a half inches in diameter4 ,chop the trimmings very fine1 season them with pepper and salt and a few drops of onion juice4 ,spread the mince over the chops in an even layer4 ,egg and bread-crumb them and saut them until thoroughly cooked4 ,serve on a dish with a little sauce made from the drippings in the saut-pan1 or with a tomato sauce4 ,serve spinach with this dish4 ,illustration3 ,,no4 #gj4 ,,minced ,,meat ,,garnished ,,with ,,potato ,,rings ,,holding ,,vegetables4 ,illustration3 ,,no4 #ga4 ,,minced ,,meat ,,or ,,fish ,,garnished ,,with ,,mashed ,,potatoes4 ,illustration3 ,,no4 #gc4 ,,veal ,l',,italienne4 ,,veal ,l',,italienne ,divide a veal cutlet into uniform small pieces and tie them to make the pieces round and keep them in shape until cooked1 when the strings are cut and removed4 ,one cutlet from the top of the leg of veal will cut into eight pieces4 ,dredge the small cutlets with salt and pepper4 ,dip them into egg1 and then cover them with bread crumbs4 ,saut them in the fat tried out of thin slices of salt pork4 ,it will take from ten to fifteen minutes to cook them4 ,veal should be thoroughly cooked1 but not dried4 ,the meat will be white when cooked4 ,put a little lemon juice on each cutlet4 ,boil the required amount of spaghetti in salted water until it is tender1 then steam it until dry so the sauce will adhere to it4 ,mix it with tomato pure and a few thin strips of boiled ham cut into straws one and a half inches long4 ,pile the spaghetti in the center of the dish and arrange the cutlets around it4 ,place the crisp slices of salt pork on the dish4 ,illustration3 ,,no4 #gd4 ,,small ,,veal ,,cutlets4 ,,small ,,veal ,,cutlets ,cut and tie the cutlets into rounds as directed in above receipt4 ,dredge them in salt and pepper and roll them in flour4 ,put a tablespoonful of butter in a saut-pan1 when it is hot add half a teaspoonful of grated onion1 let it cook for a minute1 then add the cutlets and cook them until done and well browned1 turning them several times4 ,remove the cutlets4 ,sprinkle in the pan a teaspoonful of flour1 let it cook a minute1 then add slowly half a cupful of stock1 stirring all the time to keep it smooth4 ,remove it from the fire and stir in a small bit of butter and the yolks of one or two eggs mixed with a tablespoonful of hot water2 season with salt and pepper4 ,if the sauce is too thick1 dilute it with a little hot water or stock4 ,it should have the consistency of cream4 ,strain it on to the serving dish4 ,place the cutlets upon the sauce1 arranging them in a line in the center of the dish1 one on top of another1 and place around them hard-boiled eggs cut in two lengthwise4 ,illustration3 ,,no4 #ge4 ,,grenadines ,,of ,,veal4 ,,grenadines ,,of ,,veal ,cut a thin veal cutlet into small pieces and tie the pieces into rounds about two inches in diameter4 ,lard them4 ,put them in a baking-pan with a few trimmings of the larding pork1 a sliced onion1 and enough stock to half cover them4 ,place them in the oven and cook until the stock has fallen to a glaze4 ,baste them frequently so they will be well glazed4 ,arrange them on a dish and pour around them a sauce made from the drippings in the pan1 as follows3 ,add a little stock or water to the pan and a little browned flour1 if necessary1 to thicken it4 ,then strain it4 ,a little ham cut into thin strips an inch long improves the sauce4 ,illustration3 ,,no4 #gf4 ,,pork ,,tenderloins ,,garnished ,,with ,,slices ,,of ,,apple ,,saut,d4 ,,pork ,,tenderloins ,saut tenderloins of pork until cooked and browned4 ,arrange the tenderloins evenly on a dish and place around them sautd slices of apples4 ,cut apples across into slices quarter of an inch thick1 stamp out the cores with a small biscuit-cutter1 but do not remove the skin4 ,saut the rings of apple in the drippings of the pork until they are tender1 but not until they have lost shape4 ,illustration3 ,,no4 #gi4 ,,individual ,,molds ,,of ,,spinach ,,garnished ,,with ,,chopped ,,white ,,of ,,egg4 ,illustration3 ,,no4 #hj4 ,,spinach1 ,,no4 #b4 ,,vegetables ,,and ,,cereals ,,used ,,as ,,vegetables ,illustration3 ,,no4 #gg4 ,,stuffed ,,baked ,,potatoes4 ,,stuffed ,,baked ,,potatoes ,select potatoes of the same size and shape4 ,after carefully washing them1 bake them until tender1 then cut them in two lengthwise and remove the pulp of the potato1 leaving the skins uninjured4 ,season the potato with butter1 salt1 and a little milk4 ,beat it well and replace it in the potato skins4 ,smooth the top with a knife1 brush them with yolk of egg1 and set in the oven to brown4 ,illustration3 ,,no4 #gh4 ,,potato ,,pur,e4 ,,potato ,,pur,e ,mash and season the potatoes and add enough milk or hot water to make them quite soft4 ,take up a spoonful of potato at a time and place it on a flat dish in a regular order4 ,place a small sprig of parsley on each spoonful4 ,,rice ,,la ,,milanese ,put two tablespoonfuls of butter in a saucepan with a teaspoonful of onion chopped fine4 ,cook for a minute1 but do not brown4 ,add half a cupful of clean1 unwashed rice1 and stir until it is a light yellow1 then add two cupfuls of stock and cook without stirring for twenty minutes4 ,the rice should be tender and the stock should be absorbed4 ,add a tablespoonful of grated cheese and a little salt4 ,turn it lightly together1 using a fork1 so as not to break the rice4 ,cover the top with grated cheese4 ,serve as a vegetable-dish or as a course for luncheon4 ,in the latter case brush the inside of a ring-mold with glaze1 add to the rice a teaspoonful of butter in small bits1 and a dash of paprika4 ,press it lightly into the mold and set it in the oven for a few minutes4 ,a brown or a tomato sauce may be served with it if desired4 ,,baked ,,hominy ,to two cupfuls of cold boiled hominy add a beaten egg1 three quarters of a cupful of milk1 and a half teaspoonful of salt4 ,beat it until perfectly smooth4 ,put it into a baking-dish1 smooth the top1 pour over it a teaspoonful of melted butter1 and bake it until it forms a golden surface4 ,serve it in the baking-dish in place of a vegetable4 ,,quenelles ,,of ,,cornmeal ,put a cupful of milk and a cupful and a half of water in a saucepan and add a teaspoonful of salt4 ,when it boils stir in slowly half a cupful of yellow meal and cook for fifteen to twenty minutes1 and until the mixture is well thickened4 ,then take it off the fire4 ,when it is cold and stiffened take it up in spoonfuls and lay the egg-shaped pieces formed by the spoon in a baking-dish4 ,place the pieces in the dish symmetrically4 ,pour over them a little melted butter and set them in the oven to brown slightly4 ,serve as a vegetable4 ,,boiled ,,lettuce ,wash thoroughly whole heads of lettuce4 ,tie the tops so the leaves will lie together4 ,place the heads in a large pan so they do not touch and boil them in salted water until tender4 ,remove them carefully and let them drain on a sieve1 pressing each one to free it of water4 ,lay them in a row on a flat dish and pour over them a sauce made of melted butter1 pepper and salt1 and a little vinegar2 or use a plain white sauce4 ,,tomato ,,farci ,select tomatoes of equal size1 and if they are small use them whole1 if large cut them in two4 ,peel them4 ,arrange them close together in a flat earthen baking-dish which can be sent to the table4 ,sprinkle them with salt and pepper4 ,spread over the top a mixture of chopped mushrooms1 bread crumbs1 chopped parsley1 and sufficient butter to moisten the bread4 ,bake about thirty minutes1 or until the tomatoes are softened4 ,set the hot baking-dish on a second dish when serving4 ,,broiled ,,tomatoes ,without removing the skin1 cut fresh tomatoes into slices three eighths of an inch thick4 ,sprinkle the slices with pepper and salt and dip them first in melted butter or in oil and then in cracker or bread crumbs1 then broil them over hot coals until they are softened4 ,do not let them cook so much that they fall apart4 ,,spinach ,boil carefully washed and carefully picked over spinach until it is tender1 drain it1 chop it very fine1 and press it through a pure sieve4 ,season it with white sauce made of half milk and half stock 7page #ajb74 ,use enough of the sauce to make it quite creamy4 ,if it is to be molded it cannot be quite as soft as when it is to be served in a vegetable-dish4 ,no4 #a4 ,fill thoroughly buttered individual timbale molds with spinach and press it down quite hard4 ,after a few minutes1 turn the spinach out of the molds on to rounds of browned bread4 ,cover the tops with chopped whites of hard-boiled eggs and place in the center a spot of the crumbed yolks4 ,serve alone or use as a garnish on a meat-dish4 ,this is a good way to utilize a small amount of leftover spinach4 ,spinach is improved rather than injured by recooking4 ,no4 #b4 ,make a mound of spinach by pressing it into a buttered bowl4 ,ornament the top with a hard-boiled egg1 the whole yolk standing on slices of the white cut lengthwise4 ,no4 #c4 ,ornament a thoroughly buttered tin basin or any mold with half rings of hard-boiled eggs as shown in illustration ,no4 #e4 ,the egg will stick to the butter and be held in place4 ,fill the mold with spinach1 putting it in carefully with a spoon so as not to displace the ornamentation1 and press it down firmly4 ,after a few minutes turn it out of the mold and garnish it with croutons4 ,croutons are slices of bread browned 7sautd7 in butter4 ,illustration3 ,,no4 #ha4 ,,bean ,,croquettes4 ,,bean ,,croquettes ,boil until tender a pint of dried beans which have been soaked overnight4 ,boil an onion in the water with the beans4 ,press the beans through a pure sieve4 ,season the pure with two tablespoonfuls of melted butter1 two beaten eggs1 a little pepper and salt1 and a tablespoonful of parsley chopped very fine4 ,if the mixture is still too dry add a little stock4 ,mold the pure into small croquettes4 ,cover the croquettes with egg and bread crumbs and fry them in smoking-hot fat4 ,serve with tomato sauce4 ,,chicken ,,casserole ,,of ,,chicken1 ,no4 #a ,cut tender chicken into joints4 ,remove the skin1 put a tablespoonful of butter into a casserole4 ,lay in the pieces of chicken loosely with bits of butter between them1 add the sautd slices of one onion and a bouquet of herbs consisting of a small bunch of parsley1 a bay-leaf1 and a little thyme1 wrap the parsley around the others and tie them together4 ,add also a few raw potato balls and1 if convenient1 a few fresh mushrooms4 ,sprinkle with salt4 ,lay two or three very thin slices of salt pork over the top4 ,cover the casserole and put it in the oven4 ,at the end of half an hour turn the chicken carefully and return it to the oven to finish the cooking4 ,,casserole ,,of ,,chicken1 ,no4 #b ,cut a chicken into joints1 remove the skin1 sprinkle the pieces with pepper and salt1 and roll them in flour4 ,saut the slices of one onion and a tablespoonful of butter2 when they are tender remove and put them in the casserole1 then put in the saut-pan the pieces of chicken with a little more butter and saut them to a golden brown on all sides4 ,place the chicken in the casserole4 ,add half a tablespoonful of flour to the saut-pan2 after it has cooked a minute stir in slowly one and a half cupfuls of water1 or1 preferably1 stock1 and stir until it is slightly thickened4 ,season with a saltspoonful of pepper and a half teaspoonful of salt4 ,turn the sauce over the chicken1 add a bay-leaf1 a few potato balls1 and1 if convenient1 a tablespoonful of sherry and a few mushrooms4 ,cover the casserole1 put it in the oven1 and cook slowly until the chicken is tender4 ,if the sauce becomes too dry add enough water or stock to make it the consistency of cream4 ,if it is too thin leave off the lid and continue cooking until it is reduced4 ,there should not be a great quantity of sauce4 ,,panned ,,chicken ,split a spring chicken down the back1 double the flippers under the back1 and cross the legs as shown in illustration ,no4 #hb4 ,put a little butter all over the chicken and dust it with pepper1 salt1 and flour4 ,place it in a baking-pan with a cupful of water and bake it for thirty minutes1 basting it frequently4 ,,smothered ,,chicken ,put a chicken prepared as above in a pan1 cover it with a second pan1 and set it in a hot oven for fifteen minutes1 or until browned1 then turn it over1 add a cupful of water1 cover it again with the pan1 and cook until tender4 ,,chicken ,,fried ,,in ,,cream ,fry a few pieces of salt pork until crisp4 ,remove them from the pan and put in the chicken1 which has been cut into pieces and the skin removed4 ,saut the chicken in the pork fat until it is cooked and browned1 then turn over it a cupful of cream in which has been mixed half a teaspoonful of mustard and the chopped white and crumbed yolk of a hard-boiled egg4 ,stir them together for a minute and serve4 ,illustration3 ,,no4 #hb4 ,,chicken ,,prepared ,,to ,,broil4 ,illustration3 ,,no4 #hc4 ,,chicken ,,joints ,,garnished ,,with ,,potato4 ,,chicken ,,joints ,take the drumsticks and second joints and the wings of cooked chicken or turkey4 ,remove the skin and trim them so they are smooth and shapely4 ,rub them with salt and pepper4 ,dip them in batter and fry them in smoking-hot fat to a light golden color4 ,arrange them on a platter with the points in1 and ornament the tops with a line of mashed potato pressed through a pastry-bag and star-tube4 ,use a plain pancake batter1 omitting the baking-powder2 or use the batter given for fontage cups 7page #cj71 but a little thicker4 ,have it of a consistency to coat the spoon evenly and let it be very smooth4 ,illustration3 ,,no4 #hd4 ,,chicken ,,en ,,surprise4 ,,chicken ,,en ,,surprise ,bone a chicken without removing the leg or wing bones4 ,spread the boned chicken on a board1 lay a roll of forcemeat on it1 draw it together1 giving it the shape of the chicken1 and sew the skin together4 ,put the legs and wings into the positions of a trussed fowl1 roll it in a piece of cheesecloth1 and secure the ends well4 7,see ,boning and ,braising1 pages #aha-ahb1 8,century ,cook ,book407 ,put it in a pot with enough water to cover it1 add soup vegetables1 herbs and spices1 and let it simmer for four hours4 ,let the chicken cool before removing the cloth1 then lard it1 rub it over with a little melted butter1 and dredge with salt1 pepper1 and flour4 ,place it in the oven to brown and to heat it if it is to be used hot4 ,baste with a little butter and water so it will not get too brown while it is heating through4 ,place paper frills on the leg bones1 and garnish with fried potato balls and a few sprigs of parsley1 as shown in the illustration4 ,,forcemeat ,chop very fine the meat of a fowl1 or use veal or pork or a mixture of them both4 ,add to the meat a cupful of the crumb of bread1 a tablespoonful of chopped parsley1 a teaspoonful each of salt1 thyme1 and onion juice1 and a quarter teaspoonful of pepper2 a little ham or tongue1 some dice of larding-pork and truffle improve the forcemeat1 but are not essential when the chicken is to be served hot4 ,moisten the whole with stock and mix it well4 ,,sauces ,,white ,,sauce ,put a tablespoonful of butter in a saucepan2 when it bubbles add a tablespoonful of flour and cook them together for a few minutes1 but do not let them brown4 ,remove from the fire and add a cupful of milk1 very slowly so as to keep it smooth2 stir all the time4 ,add a half teaspoonful of salt and a saltspoonful of pepper4 ,return it to the fire and cook until it is thickened to a creamy consistency4 ,the sauce is richer if half stock and half milk are used4 ,it is also improved for some uses by adding the yolks of one or two eggs4 ,if yolks are used they are stirred in after the sauce is taken from the fire1 as it is still hot enough to cook the egg sufficiently4 7,see ,sauces1 8,century ,cook ,book10 pages #bge-bgg47 ,,brown ,,sauce ,this is made in the same way and with the same proportions as the white sauce1 but the butter with a few drops of onion juice in it is browned before the flour is added4 ,the flour is also allowed to brown4 ,it is then diluted with stock instead of milk4 ,,supreme ,,sauce ,,for ,,chicken ,,breasts1 ,,sweetbreads1 ,,croquettes1 ,,etc4 ,put a tablespoonful of butter in a saucepan2 when it is hot add a tablespoonful of flour and let it cook a few minutes without coloring1 then add slowly a cupful of chicken or veal stock1 half a teaspoonful of salt1 and a dash of paprika2 stir until it thickens1 then remove it from the fire1 and after a few minutes add slowly a mixture of quarter of a cupful of cream and the yolks of three eggs4 ,return it to the fire for a minute to cook the eggs4 ,just before serving add a tablespoonful of lemon juice4 ,,tomato ,,pur,e ,put a canful of tomatoes in a saucepan with half an onion sliced1 a bay-leaf1 a sprig of parsley1 three cloves1 one half teaspoonful of salt1 and a saltspoonful of pepper4 ,cook uncovered until reduced one half1 then strain it through a pure sieve4 ,return it to the fire and add1 a little at a time1 a tablespoonful of butter4 ,,hollandaise ,,sauce ,,for ,,fish1 ,,vegetables1 ,,and ,,meats ,put in a saucepan the yolks of four eggs1 one half cupful of butter1 one half teaspoonful of salt1 a dash of paprika1 and one half cupful of cold water or stock4 ,mix them together4 ,place the saucepan in a pan of hot water and stir the mixture over the fire until it has thickened to the consistency of cream4 ,when ready to serve remove it from the fire1 and after it has cooled a little add very slowly the juice of half a lemon4 ,illustration3 ,,no4 #dh4 ,,ma,,tre ,d',h,,tel ,,butter4 ,,ma,,tre ,d',h,,tel ,,butter ,whip1 with a fork1 a quarter of a cupful of butter until it is very light1 add a tablespoonful of parsley chopped very fine1 one half teaspoonful each of salt and pepper1 and lastly add slowly a tablespoonful of lemon juice4 ,smooth it over and set it in the ice-box to harden4 ,dip a teaspoon in hot water1 wipe it quickly1 and then draw it lightly over the hardened butter1 taking up a thin layer which will curl over as the spoon is drawn along4 ,turn it off the spoon in egg-shaped pieces4 ,heat the spoon again and repeat the operation1 laying the pieces in a pile as they are made4 ,place them in the ice-box to harden4 ,serve with any broiled meats or fish4 ,,glaze ,glaze is a clear soup stock boiled down to the consistency of thick cream4 ,it is applied with a brush to the surface of meats to give them a smooth and shining surface4 ,it is used also for adding richness to sauces4 ,a very little glaze often improves a sauce and does not thin it as stock would do4 ,the prepared extract of beef which comes in small jars can be used as a glaze4 ,,to ,,make ,,glaze ,put in a soup pot bits of fat cut from meat and let them try out enough to moisten the bottom of the pot2 or use a tablespoonful of butter for this purpose4 ,add four pounds of lean beef cut into pieces and let them brown1 turning them a few times1 then add a half cupful of hot water and let the whole cook until the juices are reduced to a glaze in the bottom of the pot4 ,this is to give color to the stock4 ,add six quarts of cold water and the knuckle of veal1 and let the mixture simmer for six hours4 ,if the water is allowed to boil the lime will be extracted from the bone and the stock will be clouded4 ,after three hours' simmering add the soup vegetables1 consisting of two stalks of celery1 one onion1 a few sprigs of parsley1 a piece of carrot1 three cloves1 a bay-leaf1 a saltspoonful each of thyme and marjoram1 fifteen peppercorns1 and a tablespoonful of salt4 ,after six hours' simmering strain the stock through a cloth laid on a colander1 and let it cool4 ,you have now a soup stock4 ,the next day remove the grease1 turn the stock into a saucepan carefully so that no sediment goes in1 and let it boil1 uncovered1 until reduced to a thin paste4 ,the stock is now glaze4 ,be careful toward the end of the cooking that the stock does not burn4 ,turn the glaze into a small jar and put a little melted butter over the top to exclude the air4 ,when ready to use it heat a little of the glaze to soften it and apply it with a brush4 ,,sweet ,,sauces ,,for ,,puddings ,,hard ,,sauce ,hard sauce is made of butter1 sugar1 and flavoring4 ,use twice the quantity of sugar that you have of butter4 ,beat them together for a long time1 or until they are very light and white1 then add the flavoring and put it in the ice-box to harden4 ,the yolk of an egg or the whipped white of an egg may be added to white sauce4 ,to half a cupful of butter and a cupful of sugar add for flavoring one tablespoonful of wine1 or two teaspoonfuls of lemon juice1 and one teaspoonful of grated lemon-rind1 or six drops of vanilla4 ,,liquid ,,sauces ,no4 #a4 ,use the same proportions of butter and sugar as for hard sauce4 ,add a little wine1 or milk1 or hot water4 ,stir the whole over the fire until the sugar and butter are melted4 ,no4 #b4 ,use yolks of eggs with wine and sugar4 #d yolks1 #d tablespoonfuls of wine1 #d tablespoonfuls of sugar4 ,cook in a double boiler until a little thickened4 ,no4 #c4 #a cupful of sherry1 cupful of sugar1 #a egg4 ,beat together and cook in a double boiler until a little thickened4 ---------------------------------------- -------------------------------- ,,chapter ,,viii ,,seventh ,,course ,,punches--,,fruit--,,cheese ,,dishes ---------------------------------------- -------------------------------- ,,punches--,,fruit--,,cheese ,,dishes ,frozen ,punches ,brandy ,peaches ,individual ,pineapple4 ,see page #ch4 ,cheese ,croquettes ,cheese ,patties ,gnocchi l',italienne ,gnocchi la ,romaine ,gnocchi la ,franaise ,entres given in ,fifth ,course ---------------------------------------- -------------------------------- ,,frozen ,,punches ,any of the water-ices can be made into punches by adding to them when half frozen the whipped whites of two eggs which have had a tablespoonful of hot sugar syrup stirred into them to cook the eggs4 ,the eggs must be cold when added to the ice1 and the freezing continued until the ice is sufficiently stiff4 ,at the moment of serving pour over each glassful a teaspoonful or a tablespoonful of liquor4 ,the liquor may be rum or kirsch1 or a liqueur4 ,,brandy ,,peaches ,serve brandied peaches in individual glasses before the game course4 ,keep the jar of peaches on ice for several hours before serving them1 so they will get very cold4 ,serve one peach in a glass4 ,illustration3 ,,no4 #he4 ,,cheese ,,croquettes4 ,,cheese ,,croquettes ,grate half a pound of ,american cheese4 ,mix in it a scant tablespoonful of butter1 a tablespoonful of milk1 an egg beaten enough to break it1 half a teaspoonful of salt1 and a dash of paprika4 ,mix to a smooth paste and mold into small croquettes1 using a tablespoonful of the paste for each croquette4 ,the above proportions will make eight croquettes4 ,add a little milk to the yolk of an egg and roll the croquettes in this and then in cracker dust4 ,then fry them for a minute in smoking-hot fat4 ,they should have a delicate brown color and be soft inside4 ,serve them as soon as they are fried or the cheese will harden4 ,this is a delicious cheese dish and very easily made4 ,illustration3 ,,no4 #hf4 ,,cheese ,,patties4 ,,cheese ,,patties ,cut slices of bread one inch thick4 ,stamp the slices into rounds with a biscuit-cutter4 ,with a smaller stamp cut a round half through the center of each one of the large rounds and take out the bread1 leaving a box of bread4 ,spread these with butter and put them in the oven to brown4 ,fill the centers with the same cheese mixture as given for cheese croquettes and place them in the oven just long enough to soften the cheese4 ,serve at once4 ,illustration3 ,,no4 #hg4 ,,gnocchi ,l',,italienne4 ,,gnocchi ,l',,italienne ,put into a saucepan one cupful of milk1 one cupful of water1 one tablespoonful of butter1 one half teaspoonful of salt1 and a dash of paprika4 ,when this boils add a cupful of hominy and stir until it is thickened a little1 then set the saucepan into a second one containing hot water and continue cooking until the hominy is soft4 ,add a little more hot water if the mixture gets dry before the hominy is cooked4 ,take it off the fire1 add a tablespoonful of grated cheese1 and spread the mixture in a smooth layer one half inch thick on a buttered tin4 ,set it aside to cool4 ,when the layer of hominy has hardened cut it into rounds with a small biscuit-cutter4 ,place the rounds1 overlapping1 in a baking-dish which can be sent to the table4 ,moisten the tops with melted butter1 sprinkle them with grated cheese1 and set them in the oven to brown4 ,,gnocchi ,,la ,,romaine ,put two tablespoonfuls of butter in a saucepan2 when it is melted add four tablespoonfuls of flour1 one half teaspoonful of salt1 and a cupful of milk gradually4 ,when it is well thickened add the beaten yolk of one egg and two tablespoonfuls of grated cheese4 ,pour the mixture into a baking-dish1 making a layer half or three quarters of an inch thick4 ,let it get cold4 ,sprinkle the top with grated cheese and put it in the oven to brown4 ,serve it hot4 ,illustration3 ,,no4 #hh4 ,,gnocchi ,,la ,,fran,,aise4 ,,gnocchi ,,la ,,fran,,aise ,add to a quart of boiling milk four tablespoonfuls of farina and half a teaspoonful of salt4 ,cook it about thirty minutes1 or until soft4 ,turn it on to a dish1 making a layer about half an inch thick4 ,when it is cold and hardened cut it into sharp1 triangular pieces4 ,arrange the pieces on a flat1 round dish in a double circle as in illustration4 ,add to two tablespoonfuls of the hot boiled farina1 one tablespoonful of butter1 two tablespoonfuls of grated cheese1 and a dash of paprika or red pepper4 ,pile this mixture in the center of the dish1 filling the vacant space in the middle of the pieces of farina1 and sprinkle it with grated cheese1 not letting any cheese get on the farina4 ,place the dish in the oven to brown and serve at once4 ,this dish is made to resemble a sunflower4 ---------------------------------------- -------------------------------- ,,chapter ,,ix ,,eighth ,,course ,,game--,,salads--,,cold ,,service--,,cheese ---------------------------------------- -------------------------------- ,,game ,quail1 ,broiled ,quail1 ,roasted ,squabs ,,salads ,lettuce1 ,plain ,lettuce ,hearts ,bouquet ,salad1 ,lettuce and ,nasturtium or ,watercress ,bouquet ,salad1 ,lettuce and ,hard-boiled ,egg ,bouquet ,salads1 ,illustrations ,nos4 #id1 #ie1 #if1 #ig ,daisy ,salad ,salad of ,asparagus ,tips ,salad of ,artichoke ,bottoms ,salad of ,vegetables ,aspic of ,vegetables ,cucumber and ,tomato ,salad ,tomato and ,green ,pepper ,salad ,turnip ,cups with ,celery ,celery and ,apple ,salad ,individual ,apple ,salad ,cabbage ,salad ,mashed ,potato ,salad ,shad ,roe ,salad ,chicken ,salad ,chestnut ,salad ,fruit ,salad ,,cold ,,service ,chicken ,aspic ,aspic of ,pt de ,foie ,gras ,chicken ,mousse ,liver ,loaf or ,cold ,timbale ,cold ,cut ,meats ,glazed ,tongue ,boiled ,ham ,boned ,ham ,for ,buffet ,luncheons or ,fourth ,course in ,summer ,service3 ,cold ,fish1 ,garnished ,jellied ,cutlets ,fish in the ,garden ,cold ,halibut ,,cheese ,cream ,cheese with ,bar-le-,duc ,currants ,camembert ,gorgonzola ,roquefort ,etc4 ---------------------------------------- -------------------------------- ,,game ,,quails ,,broiled ,split the quails down the back1 and broil them for four minutes on each side4 ,spread them with butter1 pepper1 and salt4 ,serve them on toast4 ,,quails ,,roasted ,lay thin slices of salt pork over well-trussed birds4 ,bake them in a hot oven for fifteen to twenty minutes4 ,have in the baking-pan a little water1 pepper1 and salt1 and baste the quails frequently4 ,serve on slices of toast moistened with drippings from the pan4 ,,squabs ,cook the same as directed for quails4 ,,salads ,,french ,,dressing #c tablespoonfuls of oil1 #a tablespoonful of vinegar1 teaspoonful of salt1 teaspoonful of pepper4 ,mix the salt and pepper with the oil1 then add slowly the vinegar1 stirring all the time4 ,it will become a little white and thickened4 ,,mayonnaise ,,dressing ,to the yolk of an egg add oil very slowly until the mixture becomes very thick1 then add alternately vinegar and oil4 ,lastly add salt and pepper4 ,the proportions are one cupful of oil to one yolk1 one half teaspoonful of salt1 a dash of pepper1 and one and a half tablespoonfuls of vinegar or lemon juice4 ,more or less oil may be used1 but it must be added very slowly at first or the mixture will curdle4 ,have all the ingredients cold before beginning to mix the dressing4 7,see 8,century ,cook ,book10 page #bhh47 ,,cream ,,dressing ,add whipped cream to mayonnaise or plain cream to ,french dressing at the moment of mixing them with the salad4 ,the proportions need not be exact3 a little more or less cream can be used as convenient4 ,,note4--,an onion rubbed on the dish in which lettuce is to be served improves the salad4 ,,preparing ,,salads ,it is essential that leaf salads and celery be dry4 ,oil and water do not mix1 and if the salad is wet the dressing will run off it and also lose its flavor4 ,they should also be crisp and clean4 ,divest them of imperfect portions and wash to free them of dust and grit4 ,examine lettuce for a small green insect and celery for a small white worm which infest them1 then place them in cold water to refresh and crisp them4 ,dry them carefully1 shaking lettuce or watercress in a wire basket1 or carefully dry each piece in a clean napkin4 ,celery may be drained or wiped4 ,the salad may be dried sometime before using it1 and if kept near the ice will retain its crispness1 but the dressing must not be put on until the moment of serving1 as it wilts the leaves4 ,the same rule applies to vegetables used as salads3 they should be dry and cold4 ,there need be no waste in lettuce4 ,the imperfect and hard leaves may be boiled and used as directed on page #ee for green eggs4 ,the rejected outside leaves of one head will be enough for one or two eggs1 or they may be used with other odds and ends of vegetables to give a macedoine garnishing to a meat dish4 ,,salads ,of the many articles used for salad1 lettuce is preminently first in favor4 ,it is the king of salads2 and1 whatever else is used1 lettuce usually forms part of the dish to make it complete4 ,a plain lettuce is always acceptable and can be served in several forms4 ,combined with one or more articles equally common1 a number of bouquet salads can easily be made1 giving dishes attractive both in taste and color4 ,the bouquet salads should be placed on flat dishes in order to show the arrangement1 color1 and variety of articles used4 ,a variety in salads is desirable2 and1 as they can be eaten every day1 a little change in the combinations will give variety4 ,the use of nasturtium blossoms is recommended4 ,they are not only beautiful to look at and decorative1 but have a piquant flavor4 ,combinations of green such as are obtained by lettuce and watercress are pleasing4 ,in the illustrations a number of combinations are given which will suggest others4 ,illustration3 ,,no4 #hi4 ,,plain ,,lettuce ,,salad4 ,no4 #a4 ,plain lettuce salad4 ,the lettuce here is arranged to resemble a cabbage4 ,for this a head of cabbage lettuce is used4 ,the leaves are taken apart1 carefully washed and dried1 and the stalks flattened by cutting a little slice off the bottom to make them stand upright4 ,they are then put together again in the natural form1 but more spread open1 and placed on a round platter4 ,just before serving a ,french dressing is poured over them with a spoon1 to have each leaf moistened1 care being taken not to disarrange the leaves4 ,illustration3 ,,no4 #ij4 ,,heart ,,of ,,cabbage ,,lettuce4 ,no4 #b4 ,lettuce hearts4 ,divest a head of ,boston cabbage lettuce of the outer leaves down to the hard head4 ,with a sharp knife cut the head into quarters and arrange them on a dish with the stalk ends toward the center4 ,sprinkle over them1 or not1 a little celery cut into small dice4 ,if celery is used1 place a little in the center of the dish and between the quarters4 ,at the moment of serving pour ,french dressing1 using a spoon1 into the lettuce hearts1 moistening them well4 ,the outside leaves taken from the head can be broken into small pieces or cut into ribbons and used as shown in other illustrations4 ,illustration3 ,,no4 #ia4 ,,bouquet ,,salad--,,lettuce ,,and ,,watercress ,,or ,,nasturtiums4 ,no4 #c4 ,bouquet salad4 ,break crisp lettuce leaves into pieces1 arrange them on a flat dish1 and place in the center a bunch of watercress or of nasturtium blossoms4 ,just before serving moisten the lettuce with ,french dressing1 and the watercress also if it is used4 ,illustration3 ,,no4 #ib4 ,,bouquet ,,salad4 ,,shredded ,,lettuce ,,and ,,hard-,,boiled ,,eggs4 ,no4 #d4 ,bouquet salad4 ,place a number of crisp lettuce leaves together1 and with a sharp knife cut them across into strips about a quarter of an inch wide4 ,pile the ribbons in the center of the dish and place slices of hard-boiled eggs around them4 ,moisten with ,french dressing at the moment of serving4 ,illustration3 ,,no4 #ic4 ,,bouquet ,,salad4 ,,lettuce4 ,,tomatoes4 ,,eggs4 ,illustration3 ,,no4 #id4 ,,bouquet ,,salad4 ,,arranged ,,in ,,five ,,lines ,,of ,,color4 ,,radishes1 ,,cut ,,to ,,resemble ,,roses1 ,,in ,,center ,,on ,a ,,layer ,,of ,,celery ,,cut ,,into ,,small ,,dice4 ,,around ,,the ,,celery ,a ,,ring ,,of ,,watercress4 ,,boiled ,,beets ,,cut ,,into ,,strips ,,around ,,the ,,watercress4 ,,lettuce ,,cut ,,into ,,ribbons ,,around ,,the ,,beets4 ,,the ,,whole ,,moistened ,,with ,,french ,,dressing4 ,no4 #e4 ,bouquet salad4 ,use a good head of cabbage lettuce4 ,arrange the white leaves1 in a bunch resembling the natural head1 in the center of a flat dish4 ,garnish with slices of tomato and hard-boiled eggs4 ,just before serving cover the whole with plain ,french dressing4 ,use a spoon and pour the dressing on carefully so that all the parts will be moistened without being disarranged4 ,mayonnaise may be used on the eggs and tomato if preferred1 in which case the dressing should be put on the eggs in the cups under the yolks4 ,illustration3 ,,no4 #ie4 ,,bouquet ,,salad4 ,a ,,mound ,,of ,,celery1 ,,cut ,,into ,,dice1 ,,in ,,the ,,center4 ,,radishes1 ,,cut ,,to ,,resemble ,,roses1 ,,placed ,,around ,,the ,,celery ,,and ,,one ,,on ,,top4 ,,watercress ,,around ,,the ,,whole4 ,,all ,,moistened ,,with ,,french ,,dressing4 ,illustration3 ,,no4 #if4 ,,bouquet ,,salad4 ,,pile ,,of ,,cut ,,beets ,,in ,,the ,,center4 ,,surrounded ,,by ,,alternate ,,piles ,,of ,,celery ,,and ,,watercress4 ,a ,,radish ,,on ,,each ,,pile ,,of ,,celery4 ,,all ,,moistened ,,with ,,french ,,dressing4 ,illustration3 ,,no4 #ig4 ,,bouquet ,,salad4 ,,hard-,,boiled ,,eggs ,,on ,a ,,bed ,,of ,,mayonnaise4 ,,circle ,,of ,,cut ,,beets ,,around ,,the ,,mayonnaise4 ,,lettuce ,,cut ,,into ,,ribbons ,,around ,,the ,,beets4 ,illustration3 ,,no4 #ih4 ,,salad ,,of ,,asparagus ,,tips4 ,a ,,pile ,,of ,,boiled ,,asparagus ,,tips ,,surrounded ,,by ,a ,,wreath ,,of ,,white ,,lettuce ,,leaves ,,and ,,radishes ,,cut ,,to ,,resemble ,,roses1 ,,placed ,,alternately4 ,,all ,,moistened ,,with ,,french ,,dressing4 ,illustration3 ,,no4 #ii4 ,,salad ,,of ,,artichoke ,,bottoms1 ,,lettuce1 ,,and ,,peas1 ,,with ,,mayonnaise4 ,illustrations ,nos4 #id1 #ie1 #if1 #ig4 ,bouquet salads arranged as explained in legends under the illustrations4 ,no4 #aj4 ,daisy salad4 ,select tender green leaves of lettuce4 ,cut the stalks so that the leaves will lie straight and keep in place4 ,put a spoonful of mayonnaise in each leaf1 then arrange on each one in rosette form the white of a hard-boiled egg cut lengthwise into strips1 and place a whole yolk in the center4 ,no4 #aa4 ,salad of asparagus tips4 ,see illustration ,no4 #ih4 ,no4 #ab4 ,salad of artichoke bottoms4 ,take artichoke bottoms as they come from the can4 ,rinse them off with cold water4 ,spread each one with mayonnaise and pile on it as many vegetables as it will hold4 ,use green peas1 string beans1 flowerets of cauliflower1 or any mixture of vegetables that may be convenient4 ,place a little mayonnaise on top of the vegetables1 and place the artichoke cups on leaves of lettuce arranged around a bed of mayonnaise4 ,or a glass or cup filled with mayonnaise can be placed in the center of the dish and the individual portions arranged around it4 ,no4 #ac4 ,vegetable salad4 ,mix together equal portions of cold boiled string beans1 cut in half-inch lengths1 and lima beans4 ,pile them on a flat dish with a surrounding border of lettuce leaves4 ,pour over them slowly plenty of ,french dressing4 ,this is a good hot-weather salad to serve with cold meats on hot days when hot dishes are not acceptable4 ,no4 #ad4 ,macedoine of vegetables4 ,boil small portions of as many different kinds of vegetables as convenient1 and keep them in separate dishes4 ,when they are cold1 and shortly before serving1 moisten them with ,french dressing4 ,just before serving mix them together1 adding some mayonnaise4 ,peas1 string beans1 lima beans1 flageolets1 carrots1 cut into dice1 and beets cut into dice1 make a good combination4 ,no4 #ae4 ,aspic of vegetables en bellevue4 ,fill individual timbale molds with any or with different kinds of vegetables1 then turn in enough aspic 7see page #abe7 to cover them1 and place them in the ice-box to set4 ,use these forms on cold fish or meat dishes with mayonnaise under them4 ,they require a dressing1 but if it were mixed with the vegetables it would cloud the jelly4 ,no4 #af4 ,cucumber and tomato salad4 ,peel the tomatoes1 cut them in two1 and cover each piece with mayonnaise4 ,place them on one side of a vegetable-dish1 and on the other side place sliced cucumbers moistened with ,french dressing4 ,separate the two with crisp leaves of lettuce4 ,no4 #ag4 ,tomato and green pepper salad4 ,cut peeled tomatoes into slices three eighths of an inch thick4 ,cover them with a thick layer of chopped green peppers4 ,place them in the center of the dish with a border of crisp lettuce leaves4 ,moisten the whole with ,french dressing4 ,illustration3 ,,no4 #ajj4 ,,turnip ,,cups ,,holding ,,celery ,,mixed ,,with ,,mayonnaise4 ,no4 #ah4 ,turnip cups with celery4 ,select turnips of uniform size and not too large4 ,cut off the tops to give a flat surface for the bottom of the cups4 ,cut a slice about two inches thick from each turnip4 ,with a fluted knife pare the outside into rounding shape1 then with a potato-scoop take out the centers and form a cup4 ,leave the cups in water until ready to use2 they will keep twenty-four hours or more in this way4 ,chop some parsley very fine and spread it on a board4 ,moisten the edges of the cups and press them on the parsley4 ,this will give a green edge around the tops4 ,fill the cups with celery mayonnaise1 or with any vegetable salad4 ,illustration3 ,,no4 #aja4 ,,celery ,,and ,,apple ,,with ,,cream ,,mayonnaise4 ,no4 #ai4 ,celery and apple salad4 ,cut a bunch of crisp white celery into small bits1 add a chopped green pepper and a teaspoonful of chopped pimento4 ,mix it with mayonnaise4 ,cut into dice one quarter as much apple as you have of celery4 ,just before serving mix it with the celery1 and the whole with whipped cream4 ,pile the salad in a mound on a flat dish and garnish it with lettuce or other leaves and radishes4 ,for one bunch of celery there will be needed two apples and a half pint of cream4 ,the celery is quickly prepared by cutting the stalks into strips one quarter of an inch thick1 then laying them together in a pile and cutting them all together into lengths of one quarter of an inch or less4 ,tart apples of good flavor should be used4 ,remove the seeds and ribs of the green pepper and cut it into fine bits4 ,pimentos are ,spanish red peppers and are very mild4 ,they come in cans and can be bought at the grocer's4 ,illustration3 ,,no4 #ajb4 ,,individual ,,apple ,,salad4 ,,celery ,,and ,,apple ,,mixed ,,with ,,cream ,,mayonnaise1 ,,served ,,in ,,apples4 ,,garnished ,,with ,a ,,white ,,lettuce ,,leaf4 ,no4 #bj4 ,individual apple salad4 ,select apples that are best both in color and flavor4 ,take out the core carefully1 using a pointed knife1 and make the hollow on the stem end4 ,an apple-corer can be used1 in which case the end piece should be put back again to plug the bottom4 ,the wall of the apple should be half an inch thick4 ,fill the hollowed out apple with creamed celery and apple mixture1 as given on page #aba1 omitting the green pepper and pimento4 ,serve on individual plates with one white lettuce leaf at the side of each apple4 ,illustration3 ,,no4 #ajc4 ,,cabbage ,,salad4 ,,served ,,in ,,cabbage ,,leaves4 ,no4 #ba4 ,cabbage salad4 ,add to a cupful of cream the beaten yolks of two eggs1 one teaspoonful of mustard1 one half teaspoonful each of salt1 pepper1 and sugar1 and half a tablespoonful of celery seeds4 ,put all this in a double boiler and stir until it thickens4 ,let it cool4 ,when ready to serve add to the dressing a tablespoonful of vinegar and mix it with cabbage chopped fine4 ,serve in cabbage leaves as shown in illustration4 ,cold slaw may be served in the same way4 ,illustration3 ,,no4 #ajd4 ,,mashed ,,potato ,,salad4 ,no4 #bb4 ,mashed potato salad4 ,to a quart or a little more of mashed potatoes add three tablespoonfuls of oil1 a teaspoonful each of onion juice and salt1 a dash of nutmeg1 one half teaspoonful of pepper1 a tablespoonful of pickled beets chopped fine1 a tablespoonful of cucumber pickle chopped fine1 and a tablespoonful of vinegar taken from the pickled-beet jar4 ,beat all together until the potato is light4 ,the beet vinegar will color it pink4 ,if a deeper color is wanted add a little more of the red vinegar4 ,the potato should be a moist pure4 ,if the salad is too dry after the ingredients are in add a little soup stock or water4 ,shape into a mound without pressing it1 and garnish it with slices of beets1 pickles1 and lettuce4 ,illustration3 ,,no4 #aje4 ,,shad ,,roe ,,salad4 ,no4 #bc4 ,shad roe salad4 ,wash the roe carefully and place it in salted water4 ,the water must not boil or it will break the skin4 ,simmer it for twenty minutes4 ,after cooling cut it with a sharp knife into slices quarter of an inch thick4 ,place the slices1 overlapping1 on a dish4 ,garnish with lettuce leaves4 ,pour over the roe a plentiful amount of ,french dressing4 ,illustration3 ,,no4 #ajf4 ,,chicken ,,salad4 ,no4 #bd4 ,chicken salad4 ,cut cold chicken into half-inch dice1 using both white and dark meat4 ,moisten it with ,french dressing4 ,cut tender celery into small dice and mix it with the chicken1 using two thirds as much celery as there is of chicken4 ,mix the whole with mayonnaise4 ,form it into a mound4 ,cover it with mayonnaise4 ,decorate the mound as follows3 ,begin at the top and form four lines of chopped pickled beet1 dividing the form into four sections4 ,follow the lines of beet with lines of chopped white of hard-boiled eggs4 ,this will leave triangular spaces4 ,make another line of beets and fill the spaces left with the crumbed yolks of hard-boiled eggs4 ,outline the small triangular spaces with capers and finish the top with an olive and sprigs of parsley4 ,place lettuce leaves and slices of hard-boiled egg around the dish4 ,veal instead of chicken may be used in the same way4 ,lobster salad should be mixed with lettuce instead of celery4 ,no4 #be4 ,chestnut salad4 ,mix together two cupfuls each of tart apples cut into half-inch dice1 celery cut into small pieces1 and boiled chestnuts cut into half-inch pieces4 ,put in a double boiler3 #b tablespoonfuls of butter1 #i tablespoonfuls of vinegar1 teaspoonful of sugar1 #a teaspoonfuls of mustard1 #a teaspoonful of salt1 teaspoonful of pepper1 yolks of four eggs4 ,beat all this well together and stir until thickened4 ,after it has cooled and just before serving add the dressing and a cupful of whipped cream to the salad mixture4 ,no4 #bf4 ,fruit salads4 ,fruits are sometimes mixed with mayonnaise and used as a salad4 ,the following mixtures may be used3 ,pineapple1 oranges1 and apples4 ,grape-fruit1 oranges1 and canned pears4 ,pineapple and banana4 ,apple and grape-fruit4 ,garnish with lettuce leaves4 ,,cold ,,service ,illustration3 ,,no4 #ajg4 ,,chicken ,,aspic4 ,,chicken ,,aspic ,make a chicken stock as for chicken consomm1 page #df4 ,use a knuckle of veal and as many quarts of water as you have pounds of meat4 ,remove the breast of the fowl when it is tender4 ,clarify the stock1 and if it has not made a jelly firm enough to stand add a little gelatine1--a tablespoonful of granulated gelatine to a quart of stock will perhaps be more than enough1 for the jelly must not be too hard1 and the jellied stock may need but very little extra stiffness to make it hold its shape when molded4 ,ornament the bottom of a ring-mold with slices of the white of hard-boiled egg cut into diamond-shaped pieces4 ,lay the pieces1 with thin strips of egg between them1 in a manner to imitate a wreath of leaves4 ,a long pin will be useful in arranging the pieces of egg4 ,put the mold in a bowl of cracked ice1 and with a spoon add a very little liquid jelly1 taking care not to use enough to float the pieces of egg4 ,when it has set sufficiently to hold the decoration in place add enough more jelly to make a layer a quarter of an inch thick4 ,when the layer has stiffened1 put in a layer of chicken breast cut into inch lengths1 so the jelly will not be torn apart when being served1 but place the pieces close together so they appear like large pieces4 ,add more jelly1 letting it rise a quarter of an inch above the chicken2 when that has stiffened1 add another layer of chicken and fill the mold with jelly4 ,let the mold be level and have a smooth layer of gelatine on top1 so when unmolded it will stand firm and even4 ,fill the center of the ring with celery mayonnaise1 or a macedoine vegetable salad4 ,illustration3 ,,no4 #ajh4 ,,aspic ,,of ,p,t ,,de ,,foie ,,gras4 ,,aspic ,,of ,p,t ,,de ,,foie ,,gras ,make a chicken aspic as directed above4 ,when a mold is used which has projections on top1 as in illustration1 the jelly must be made a little firmer than for a plain mold4 ,pour into the mold a layer of jelly1 let it stiffen1 and then add a layer of pt de foie gras and a little jelly to set it4 ,then fill the mold with jelly4 ,care must be taken in unmolding this form1 for if held a moment too long in hot water the points will fall off or lose shape4 ,,chicken ,,mousse ,put through a chopper cooked chicken1 using the white or the dark meat1 or both4 ,grind it a second time1 if necessary1 to make it very fine4 ,if a meat-chopper is not at hand1 chop it by hand1 pound it to free the meat from the fiber1 and rub it through a pure sieve4 ,heat a cupful of chicken stock1 pour it over the beaten yolks of three eggs1 add a teaspoonful each of salt and celery salt1 a dash of pepper and of paprika4 ,return it to the fire and stir until it has thickened like a boiled custard2 add two tablespoonfuls of granulated gelatine which has soaked for an hour in a quarter cupful of cold chicken stock4 ,when the gelatine has dissolved1 remove it from the fire and add one and one half cupfuls of the fine chicken meat4 ,when the mixture begins to thicken stir it perfectly smooth and fold in a half pint of cream whipped to a stiff froth4 ,turn it into a brick mold4 ,the cream must not be added until the mixture begins to set1 or the ingredients will settle into layers4 ,serve with lettuce or celery salad4 ,,liver ,,loaf ,,or ,,cold ,,timbale ,line a pint brick mold with thin slices of larding pork4 ,pour in liver timbale mixture given on page #gh4 ,fill the mold to within a quarter of an inch of the top4 ,cover it with slices of pork4 ,set it in a pan of water and cook in a slow oven for one hour1 or until firm to the touch4 ,serve cold in slices with salad4 ,illustration3 ,,no4 #aji4 ,,sliced ,,cold ,,meats4 ,,cold ,,sliced ,,meats ,illustration ,no4 #aji shows an attractive way of serving cold meats4 ,on the right are overlapping slices of cold tongue2 on the left1 slices of beef4 ,a slice of tongue cut round is placed in the center to cover the spot where they meet4 ,slices of cold chicken are placed at right angles to the tongue and beef4 ,aspic jelly is placed in the four angles4 ,the garnishing is sliced pickled beets cut into stars and hearts1 and small pickles or gherkins sliced down to nearly the end1 then spread into leaf shapes4 ,the stars are placed on the sliced meat1 the hearts on the dish in front of the jelly1 with a slice of pickle on each side1 and the leaf-like gherkins are in the center4 ,the aspic used in this dish was jellied stock made a little stiffer with gelatine4 ,cold meats may also be attractively served by placing a socle made of hominy in the center of the dish1 the top of the hominy ornamented with aspic or any garnishes1 and the sliced meats laid around and against the socle4 ,illustration3 ,,no4 #aaj4 ,,glazed ,,tongue1 ,,garnished ,,with ,,butter4 ,,glazed ,,tongue ,boil a smoked or a fresh tongue until tender1 then skin and trim it4 ,while it is flexible skewer it into a good shape4 ,paint it with glaze 7page #ajd74 ,whip some butter with a fork until it is soft and very light4 ,place the whipped butter in a pastry-bag with star tube and press it through1 outlining a figure on the sides of the tongue and down the middle4 ,garnish the dish with parsley and a hard-boiled egg4 ,cut the white of the egg in strips lengthwise1 leave the yolk whole1 and arrange the pieces so they resemble a daisy4 ,keep the garnished tongue in a cold place until ready to serve1 in order to harden the butter4 ,illustration3 ,,no4 #aaa4 ,,boiled ,,ham1 ,,no4 #a4 ,,boiled ,,ham ,soak the ham overnight1 with the rind side up4 ,thoroughly wash and scrape off any bad parts4 ,put it in sufficient cold water to cover it well4 ,add a bunch of soup vegetables and two bay-leaves4 ,boil it slowly1 allowing twenty minutes to the pound1 counting from the time the water begins to boil4 ,it is done when the meat around the bone is tender4 ,place it on a board1 peel off the skin1 and by trimming make it smooth and shapely4 ,take a slice off the bottom1 if necessary1 to make it stand firmly4 ,serve it hot or cold4 ,in illustration ,no4 #aaa the ham after being trimmed is covered with cracker dust and sugar and placed in the oven to brown4 ,the bone is covered with a pleated paper frill1 and a lemon cut to imitate a pig 7see page #af7 is set on top4 ,illustration3 ,,no4 #aab4 ,,boiled ,,ham1 ,,no4 #b4 ,in illustration ,no4 #aab black pepper is placed in spots on the fat1 and then with the finger is rubbed into regular circles4 ,a whole clove is stuck in the center of each spot of pepper4 ,if the ham is to be served cold the parts not covered by fat can be concealed with a layer of butter2 the butter should be whipped until smooth and soft and then spread evenly with a knife4 ,in this way the whole ham can be made smooth and the spots of pepper can be extended entirely over it4 ,the bone is covered with a paper frill 7page #ad74 ,the dish is garnished with slices of pickled beets stamped into rounds4 ,illustration3 ,,no4 #aac4 ,,glazed ,,boned ,,ham ,,garnished ,,with ,,watercress4 ,,boned ,,ham ,boil the ham as directed above4 ,while it is still hot strip off the skin1 then turn it over and remove the bone4 ,if the ham is thoroughly cooked1 the bone will come out easily4 ,make a cut down to and along the bone in the center of the under side1 then work the knife around and close to the bone until the latter is loosened enough to be pulled out4 ,lay the boned ham on a cloth1 draw it together and sew the cloth around it1 pressing the ham firmly together1 and giving it a good shape4 ,place a board and heavy weights on the ham1 and let it cool while under this pressure4 ,remove the cloth4 ,trim it again1 if necessary4 ,cover it with a meat glaze 7see page #ajd74 ,garnish with a wreath of watercress4 ,illustration3 ,,no4 #aad4 ,,cold ,,fish ,,covered ,,with ,,jellied ,,mayonnaise ,,and ,,garnished ,,with ,,beets ,,and ,,olives4 ,,cold ,,fish ,garnished cold fish makes an ornamental and useful dish for buffet luncheons1 and for summer service1 when cold dishes of any kind are acceptable4 ,illustration ,no4 #aad shows a bluefish boiled in upright position1 covered with jellied mayonnaise and garnished with pickled beets1 cranberries1 and gherkins4 ,it is placed on a layer of bread to raise it on the dish4 ,to prepare the dish1 place a carrot inside the fish to give it stability1 then tie and prop it with vegetables on the kettle-strainer1 in the position desired4 ,boil it slowly1 allowing ten minutes to the pound4 ,put soup vegetables1 a bay-leaf1 and two tablespoonfuls of vinegar in the water4 ,when cooked1 lift the fish out carefully and let it get cold before removing it from the strainer4 ,take off the skin and cover it with a mayonnaise made as follows3 ,heat a cupful of clear beef or chicken stock1 and dissolve in it one and a half tablespoonfuls of granulated gelatine which has soaked for an hour in half a cupful of cold water4 ,when it has cooled add half a cupful of oil1 a tablespoonful of vinegar or of lemon juice1 half a teaspoonful of salt1 a dash of pepper1 and the beaten yolk of an egg4 ,when it begins to set spread it over the fish with a knife4 ,it will give a smooth1 polished yellow covering4 ,garnish with slices of pickled beets stamped into various shapes4 ,bass1 salmon1 bluefish1 and halibut are good varieties to serve cold4 ,they may be masked with the aspic mayonnaise given above1 or with a plain1 thick mayonnaise1 or with tartare sauce1 or with matre d'htel butter4 ,the covering should be spread with a knife to make it smooth1 and the fish kept in a cool place until the time of serving4 ,hard-boiled eggs1 capers1 pickles1 lettuce1 watercress1 and parsley are suitable garnishes4 ,,jellied ,,cutlets ,cut cold boiled sheepshead or other fish into flat1 even pieces1 each piece a size suitable for one portion4 ,lay them in a pan1 leaving spaces between them4 ,place on each piece a thin slice of hard-boiled egg1 then pour over them just enough aspic jelly to cover them4 ,the aspic should have a little lemon juice or vinegar mixed with it to make it tart4 ,when the jelly is set1 cut the pieces apart with a sharp knife and arrange them on a dish with creamed horseradish sauce4 ,,fish ,,in ,,the ,,garden ,skin a cold boiled trout1 bass1 or other fish4 ,cover it with mayonnaise1 or with matre d'htel butter4 ,garnish it with aspic jelly and surround it with vegetables molded in jelly as in illustration ,no4 #f4 ,use peas1 beans1 celery1 etc4 ,,cold ,,halibut ,cover a thick piece of boiled halibut with mayonnaise4 ,sprinkle the top with chopped capers4 ,garnish it with potato salad1 the potatoes being cut into balls4 ,,cheese ,illustration3 ,,no4 #aae4 ,,cream ,,cheese ,,with ,,bar-,,le-,,duc ,,currants4 ,,cream ,,cheese ,,with ,,bar-,,le-,,duc ,,currants ,beat with a fork a square of ,philadelphia cream cheese1 or of domestic ,neufchtel1 until it is light and smooth4 ,whip three tablespoonfuls of cream to a stiff froth4 ,mix the cheese and whipped cream together lightly and pile the mixture on a dish in which it is to be served4 ,put it in a cool place4 ,just before serving pour over it a glassful of ,bar-le-,duc red currants4 ---------------------------------------- -------------------------------- ,,chapter ,x ,,ninth ,,course ,,hot ,,desserts--,,cold ,,desserts--,,pies--,,tarts ---------------------------------------- -------------------------------- ,,hot ,,desserts ,farina ,croquettes ,pudding1 ,huckleberry ,pudding1 ,chocolate ,bread ,pudding1 ,cocoanut ,bread ,pudding1 ,fig ,pudding1 ,green-,gage ,pudding1 ,tapioca1 with ,prunes ,bananas1 ,sautd ,bananas1 ,baked1 ,no4 #a ,bananas1 ,baked1 ,no4 #b ,quinces1 ,baked ,strawberry ,souffl ,fruit and other ,souffls ,burning ,peaches ,burning ,cherries ,,cold ,,desserts ,apples ,richelieu ,apples1 ,stewed1 ,no4 #a ,apples1 ,stewed1 ,no4 #b ,apples1 ,baked ,figs1 ,compote of ,apricots1 ,compote of ,pears1 ,compote of ,bananas and ,cream ,strawberries and ,cream ,peaches and ,cream ,bread and ,jam ,tartlets ,pine ,cones ,pudding1 ,cornstarch1 ,no4 #a ,pudding1 ,cornstarch1 ,no4 #b ,pudding1 ,cornstarch1 ,no4 #c ,pudding1 ,cornstarch1 ,no4 #d ,pudding1 ,peach ,pudding1 ,tapioca ,pudding1 ,rice ,prune ,pudding1 ,jellied ,apple ,pudding1 ,pineapple ,savarins ,babas ,coffee ,mousse ,peach ,mousse ,chestnut ,pure ,chestnut ,bavarian ,charlotte ,russe ,charlotte ,russe1 ,strawberry1 ,no4 #a ,charlotte ,russe1 ,strawberry1 ,no4 #b ,meringue ,ring ,meringue ,crown ,meringue ,cream ,tart1 ,no4 #a ,meringue ,cream ,tart1 ,no4 #b ,meringues filled with ,whipped ,cream or ,ice ,cream ,chocolate ,cream ,chocolate ,sponge ,sliced ,bavarian ,cream ,garnished with ,cream ,cakes ,,pies-,,tarts ,jam ,tart of ,puff ,paste ,strawberry ,tartlets ,frangipane ,tartlets ,frangipane ,cream ,fruit ,tartlets ,jalousies ,pie1 ,cranberry ,pie1 ,cocoanut ,pie1 ,currant ,pie1 ,lemon1 ,no4 #a ,pie1 ,lemon1 ,no4 #b ,strawberry ,cake1 ,no4 #a ,strawberry ,cake1 ,no4 #b ,currant ,shortcake ---------------------------------------- -------------------------------- ,,hot ,,desserts ,,farina ,,croquettes ,put two cupfuls of milk and half a teaspoonful of salt into a double boiler4 ,when the milk is hot add half a cupful of farina1 and moisten with a little milk to make it smooth4 ,cook about twenty minutes1 or until it is well thickened1 then add the yolk of an egg4 ,when it is cold mold it into small croquettes4 ,roll the croquettes in egg and white bread crumbs1 or cracker dust1 and fry in smoking-hot fat to a bright yellow color4 ,serve with maple sugar scraped from the cake4 ,,huckleberry ,,pudding #b cupfuls of flour1 cupful of granulated sugar1 #b cupfuls of berries1 #a heaping teaspoonful of baking powder1 saltspoonful of salt1 #a teaspoonful of butter1 ,milk4 ,mix well the sugar1 salt1 and baking powder with the flour1 then rub in a teaspoonful of butter1 and stir in quickly enough milk to make a batter which will drop from the spoon4 ,add the berries well floured1 and turn the mixture into a greased quart pudding-mold4 ,steam or boil it for half an hour4 ,it should be mixed quickly and the water should not be allowed to fall below the boiling-point while the pudding is cooking4 ,serve with any pudding sauce4 ,,chocolate ,,bread ,,pudding #a cupful of stale crumb of bread1 #b cupfuls of milk1 cupful of sugar1 #c squares of unsweetened chocolate1 teaspoonful of vanilla1 #a egg4 ,scald the milk and turn it over the bread1 broken into small pieces4 ,let it soak until the bread is soft1 then beat it with a fork to a smooth pulp and add the chocolate1 melted1 the sugar1 vanilla1 and yolk of the egg1 also a dash of salt4 ,lastly fold in the white of the egg whipped to a stiff froth4 ,bake in a moderate oven for thirty minutes4 ,,cocoanut ,,bread ,,pudding ,pour a cupful of scalded milk over a cupful of broken bits of crumb of bread4 ,let the bread soak until softened1 then beat it to smoothness4 ,add a cupful of grated cocoanut1 half a cupful of sugar1 a teaspoonful of lemon juice1 and the yolks of two eggs4 ,mix well1 and then add the whites of the eggs whipped to a stiff froth4 ,bake in a moderate oven for thirty minutes4 ,serve hot or cold4 ,,fig ,,pudding ,weigh three eggs2 take the same weight of butter1 sugar1 figs1 and of crumb of bread4 ,chop the figs1 put a little hot water on them1 and cook them to a pulp4 ,grate the bread to very fine crumbs4 ,mix together the butter and sugar1 add the yolks of the eggs1 then the figs and the crumbs1 and lastly the whites of the eggs whipped to a stiff froth4 ,turn the mixture into a covered quart mold1 and steam for two and a half hours2 or put it into individual timbale molds1 set them into a pan of water1 cover them with a greased paper1 and cook in an oven for thirty minutes1 or until firm to the touch4 ,at the moment of serving pour over them a little rum or brandy and light it with a taper4 ,serve with wine sauce1 or with any other pudding sauce4 ,,green-,,gage ,,pudding ,butter well a quart granite-ware basin4 ,arrange on the bottom a layer of green-gage plums 7,california canned plums71 then fill the dish heaping full of the crumb of stale bread cut into dice4 ,beat two eggs enough to break them1 and mix them with two cupfuls of milk4 ,pour the egg and milk mixture slowly over the bread with a spoon1 so the bread will soak up the liquid4 ,set the pudding-dish in a pan of water and bake in a moderate oven for thirty minutes4 ,let it stand a few minutes1 then invert it on a dish and do not lift it off the tin for a few minutes longer4 ,serve with a sauce made of a cupful of juice from the can1 with a heaping tablespoonful of sugar added to it and then boiled until clear4 ,,tapioca ,,pudding ,,with ,,prunes ,soak three tablespoonfuls of tapioca in cold water for two hours4 ,use two and a half cupfuls of water4 ,stew dried prunes until they begin to swell4 ,add to the soaked tapioca 7there should be four heaping tablespoonfuls of it7 three tablespoonfuls of sugar1 one teaspoonful of butter1 and two cupfuls of milk or water4 ,spread a layer of prunes over the bottom of a quart pudding-dish1 then fill the dish with the tapioca mixture and bake it twenty-five to thirty-five minutes in a slow oven4 ,,saut,d ,,bananas ,select bananas that are not quite ripe4 ,peel and cut them in two lengthwise4 ,put a tablespoonful of butter in a saut-pan2 when it bubbles add a tablespoonful of sugar and lay in the bananas4 ,when the bananas are tender take them out carefully and lay them in an even row on a hot dish4 ,add half a cupful of cream to the pan and mix it well with the butter and sugar4 ,the sugar should be cooked enough to give a caramel flavor4 ,add two or three tablespoonfuls of sherry1 or just enough to take away the very sweet taste4 ,pour this sauce over the bananas4 ,,baked ,,bananas1 ,no4 #a ,select bananas that are not quite ripe1 detach the skins4 ,bake the bananas in the skins for twenty to thirty minutes1 or until tender but not soft4 ,turn them out of the skins1 lay them in an even row on a hot dish1 and pour over them some melted currant jelly4 ,,baked ,,bananas1 ,no4 #b ,mix two tablespoonfuls of butter with three tablespoonfuls of sugar and two tablespoonfuls of lemon juice1 and place it on the fire to melt the butter4 ,peel bananas and lay them uncut in a baking-pan2 pour over them the buttered mixture and bake them until tender1 basting them frequently4 ,place them in an even row on a flat dish and pour over them the liquor from the pan4 ,,baked ,,quinces ,peel and core the quinces1 then cut them in halves and bake them in a pan with a very little water until tender4 ,illustration3 ,,no4 #aaf4 ,,green-,,gage ,,pudding4 ,illustration3 ,,no4 #aag4 ,,baked ,,quinces4 ,illustration3 ,,no4 #aah4 ,,stewed ,,apples1 ,,no4 #a1 ,,with ,,jam ,,and ,,almonds4 ,when they are cooked1 spread the tops with butter and a plentiful amount of sugar4 ,serve hot4 ,pass butter and sugar4 ,,souffl,s ,souffls are one of the most elegant dessert dishes4 ,they are esteemed for their delicacy rather than their richness1 and the difficulty in making them gives them distinction1 as they are usually presented only from the hand of an expert cook4 ,there is no reason1 however1 that any one should not succeed in making a perfect souffl1 though it is one of the popular delusions that they are very difficult to make4 ,with intelligent care about the heat of the oven1 a souffl can be made with less trouble than is given to many other simple desserts4 ,the whites of eggs must be beaten until filled with air4 ,they are then placed in a moderate oven1 where the heated air expands and puffs up the whole mass4 ,the baking is continued until the air-cells are enough hardened to support the weight1 and the dish must be served at once and before the imprisoned air cools and the mass collapses4 ,,strawberry ,,souffl ,beat to a stiff1 dry froth the whites of as many eggs as needed1 allowing one white for each person and one for the dish1 then fold in lightly enough strawberry jam to sweeten it2 or use strawberry pulp and sugar4 ,turn it into a pudding-dish and bake in a moderate oven for twenty minutes4 ,serve at once4 ,the souffl must go directly from the oven to the table4 ,,fruit ,,and ,,other ,,souffl,s ,to the whipped whites of eggs may be added half the number of yolks and powdered sugar enough to sweeten1 or chocolate1 or any jam1 or softened jelly1 or fruit juice1 or the pulp of any fruit with the juice drained off4 ,fruit must be pressed through a pure sieve to make the pulp fine and soft4 ,,burning ,,peaches ,place ,california canned whole peaches and the juice in a deep dish4 ,just before serving pour over them some brandy or rum and light it with a taper4 ,,burning ,,cherries ,serve ,california white cherries in the same way as directed above for peaches4 ,,cold ,,desserts ,,apples ,,richelieu ,take out the cores of well-flavored apples and cut them crosswise into halves4 ,simmer them in sugar and water until tender4 ,let them cool4 ,lay several pieces of sliced blanched almonds straight1 at regular intervals1 upon the flat sides of the apples4 ,sprinkle them with powdered sugar and set them in the oven a minute to brown the sugar4 ,place candied cherries cut in halves upon the apples between the almonds4 ,just before serving put spoonfuls of whipped cream at intervals on a flat dish and place the cold apples upon the cream2 or press the cream through a pastry-bag in circles around the apples4 ,,stewed ,,apples1 ,no4 #a ,select apples of uniform size and shape4 ,remove the cores and peel them carefully4 ,put them into hot water with sugar and lemon juice4 ,cook them slowly until tender1 but not so long that they lose shape4 ,when they are cold fill the centers with sweetened and flavored boiled rice and cover them with apricot or any jam4 ,sprinkle them with blanched almonds cut in strips4 ,,stewed ,,apples1 ,no4 #b ,prepare the apples as for ,no4 #a4 ,fill the centers with well-flavored apple pure1 or with apple jelly mixed with chopped raisins4 ,sprinkle them with granulated sugar and stick into them blanched almonds cut into strips and slightly browned4 ,serve with cream1 if convenient4 ,apple pure and apple jelly can be made from the parings and cores of the apples4 ,put these trimmings in a saucepan with a little water and cook them to a pulp4 ,press the pulp through a sieve for the pure1 or strain it through a cloth for the juice4 ,return the juice to the fire1 let it boil a minute1 then add half a pound of hot sugar to a cupful of juice4 ,stir until the sugar is dissolved1 and boil until a few drops put on a cold plate jelly4 ,turn it into glasses to set4 ,,baked ,,apples ,peel and core good-flavored1 tart apples4 ,put a small piece of butter in each one and sprinkle them with sugar so they will brown well4 ,put them in a pan with a little water and bake until tender1 then remove and put on each one two drops of almond extract4 ,add a little sugar to the water in the pan and cook it down to a thick syrup1 then strain it slowly over the apples to glaze them2 or stick three cloves into each apple before baking them1 and omit the almond extract2 or fill the centers with the sugar1 lemon peel1 and stick cinnamon before baking1 or with blanched almonds and raisins after baking4 ,illustration3 ,,no4 #aai4 ,,compote ,,of ,,figs4 ,,compote ,,of ,,figs ,put a pound of pulled figs in a bowl and cover them with water4 ,let them soak for several hours1 or until they are softened and expanded1 then press each one into natural shape and pile them on a dish4 ,take the water in which they were soaked1 add enough sugar to sweeten it1 and a thick slice of lemon4 ,boil it until it is a good syrup1 then pour it over the figs4 ,let the figs cool before serving4 ,or to each cupful of fig water add a cupful of sugar and boil it to the crack1 then pour it slowly over the figs4 ,this will give them a coating of sugar4 ,serve with whipped cream flavored with kirsch4 ,the figs1 being very sweet1 are improved by using a flavoring which is sharp like lemon or kirsch4 ,if lemon is used1 pour the juice over the figs1 as it will curdle the cream if mixed with it4 ,illustration3 ,,no4 #abj4 ,,compote ,,of ,,apricots4 ,,compote ,,of ,,apricots ,prepare dried apricots the same as directed for compote of pears4 ,place half a blanched almond in the center of each piece to imitate a pit4 ,illustration3 ,,no4 #aba4 ,,compote ,,of ,,pears4 ,,compote ,,of ,,pears ,soak dried ,california pears in water overnight1 or for several hours until they swell to natural shape4 ,arrange them symmetrically on a dish1 or around a form of rice1 as in illustration4 ,to the water in which the pears were soaked add enough sugar to make it sweet1 and boil it down to a syrup1 then add a teaspoonful of lemon juice4 ,pour the hot syrup over the fruit4 ,serve cold4 ,illustration3 ,,no4 #abb4 ,,bananas ,,and ,,cream4 ,,bananas ,,and ,,cream ,cut bananas into slices one quarter of an inch thick4 ,arrange them in a pile in the center of the dish and place around them spoonfuls of whipped cream4 ,the cream may be flavored with sherry or vanilla1 but use no sugar1 as the fruit is sweet enough without it4 ,,strawberries ,,and ,,cream ,mix enough sugar with cream to sweeten it thoroughly1 and then whip it until it is stiff and dry4 ,a half pint of cream is enough for a quart of berries4 ,when ready to serve1 mix the berries in the cream and serve them piled on a flat dish4 ,,peaches ,,and ,,cream ,cut peeled peaches into slices and put them in the ice-box4 ,add as much sugar to a half pint of cream as will be needed to sweeten the peaches4 ,whip the cream to a stiff froth4 ,at the moment of serving1 mix together lightly the peaches and cream2 or an hour or more before serving1 mix the cream and fruit1 put it in a covered mold1 and pack in ice and salt4 ,use but little salt1 for the object is to make the peaches very cold1 but not to freeze them4 ,illustration3 ,,no4 #abc4 ,,bread ,,and ,,jam ,,tartlets4 ,,bread ,,and ,,jam ,,tartlets ,cut very light bread into slices one quarter of an inch thick4 ,stamp these pieces into rounds with a biscuit-cutter4 ,put them in a saut-pan with a little butter1 and brown them on both sides4 ,when they are cool1 spread them with any kind of jam or preserved fruit1 and just before serving ornament them with whipped cream pressed through a pastry-bag and star tube4 ,illustration3 ,,no4 #abd4 ,,pine ,,cones4 ,,pine ,,cones ,cut quarter-inch slices of bread into rounds and moisten them with sherry or maraschino4 ,pile chopped pineapple in cone shape on each round of bread4 ,canned1 fresh1 or stewed pineapple may be used4 ,dilute the juice strained from the fruit with a little water1 and sweeten it to taste4 ,add a teaspoonful of arrowroot moistened with cold water to a cupful of pineapple liquor4 ,boil it until thickened1 then with a spoon pour it slowly over the cones4 ,serve hot or cold4 ,illustration3 ,,no4 #abe4 ,,individual ,,cornstarch ,,puddings ,,with ,,currant ,,jelly4 ,illustration3 ,,no4 #abf4 ,,cornstarch ,,pudding ,,in ,,ring ,,mold1 ,,ornamented ,,with ,,raisins4 ,,garnished ,,with ,,whipped ,,cream4 ,illustration3 ,,no4 #abg4 ,,cornstarch ,,pudding ,,ornamented ,,with ,,candied ,,cherries ,,and ,,angelica4 ,illustration3 ,,no4 #abh4 ,,chocolate ,,cornstarch ,,pudding4 ,,cornstarch ,,puddings ,dissolve two heaping tablespoonfuls of cornstarch in a little cold water or milk and turn it slowly1 stirring all the time1 into a pint of scalding milk in a double boiler2 add three tablespoonfuls of sugar and a dash of salt4 ,stir until it is thickened1 then let it cook for half an hour1 or until it has lost the raw taste of the starch1 then add the whipped whites of two eggs and a half teaspoonful of vanilla1 and cook it a few minutes longer to set the eggs4 ,no4 #a4 ,the cornstarch is molded in cups2 when unmolded a piece is taken out of the top of each one1 and the holes are filled with currant jelly1 and jelly is placed on the dish around the individual puddings4 ,this gives a good sauce as well as a nice effect of color4 ,any jelly1 jam1 or preserved fruits may be used in place of the currant jelly4 ,no4 #b4 ,lay a line of seeded raisins on the bottom of a ring-mold before turning in the cornstarch2 or mix with the cornstarch some chopped citron1 currants1 and raisins4 ,fill the center of the ring with whipped cream1 or with plain boiled custard4 ,no4 #c4 ,mold the cornstarch in a bowl4 ,decorate it with candied cherries and angelica4 ,serve with it cream1 sweetened milk1 custard1 or preserved fruit4 ,no4 #d4 ,add to the cornstarch two squares of melted chocolate and a tablespoonful of sugar4 ,decorate the mold with split blanched almonds4 ,dip the almonds in a little half-set gelatine to make them adhere to the mold4 ,put the mold into hot water for a second to soften the gelatine before unmolding the pudding4 ,serve with whipped cream or sweetened milk4 ,,peach ,,pudding ,cover the bottom of a pudding-dish with canned peaches4 ,take half the juice from the can1 add to it two tablespoonfuls of sugar1 and boil it to a thick syrup4 ,make a custard1 using two cupfuls of milk1 the yolks of two eggs1 and a heaping tablespoonful of cornstarch4 ,cook in a double boiler for half an hour1 or until it is quite thick and the raw taste of the cornstarch is gone1 then add a little of the peach syrup to sweeten it1 and a few drops of almond extract4 ,sprinkle the peaches with blanched almonds cut in pieces1 pour over them the syrup1 then the custard4 ,cover the top with meringue made of the whites of two eggs and three tablespoonfuls of powdered sugar4 ,brown the meringue4 ,serve the pudding hot or cold4 ,,tapioca ,,pudding #a quart of milk1 cupful of tapioca1 #d-e eggs1 pint of cream1 #d-e tablespoonfuls of sugar1 cupful of sherry4 ,soak the tapioca in cold water for several hours or overnight4 ,boil the soaked tapioca in the milk until it is soft1 then add the beaten yolks of the eggs1 the sugar1 cream1 and wine1 and lastly the whipped whites of the eggs4 ,turn the mixture into a pudding-dish4 ,set the dish in a pan of water and bake twenty to twenty-five minutes4 ,serve cold4 ,illustration3 ,,no4 #abi4 ,,rice ,,prune ,,pudding4 ,illustration3 ,,no4 #acj4 ,,rice ,,prune ,,pudding4 ,,rice ,,prune ,,pudding ,spread stewed prunes over the bottom of a basin or mold1 then fill the mold with boiled rice4 ,press the rice in just hard enough to make it hold its shape4 ,turn it out of the mold and serve it hot or cold1 with the sweetened juice of the prunes as sauce2 or press the rice into a bowl or mold1 and arrange the prunes around the form after it is unmolded1 as in illustration ,no4 #abi2 or arrange it as in illustration ,no4 #acj4 ,,jellied ,,apple ,,pudding ,add to one and a half cupfuls of strained stewed apples the juice of an orange1 the grated rind and juice of half a lemon1 three tablespoonfuls of sherry1 three quarters of a cupful of sugar1 and two tablespoonfuls of granulated gelatine which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water4 ,stir the mixture until it begins to thicken1 then fold in the whites of three eggs whipped to a stiff froth1 or a half-pint of whipped cream4 ,turn it into a mold4 ,serve it with whipped cream4 ,,pineapple ,,pudding ,grate a pineapple fine4 ,mix well together a cupful of sugar and four eggs1 then mix them with the pineapple pulp4 ,turn the mixture into a mold1 set the mold into a pan of water and bake it slowly until stiffened like a baked custard4 ,when cold unmold it and decorate it with whipped cream4 ,illustration3 ,,no4 #aca4 ,,savarins4 ,,savarins ,take some brioche dough 7page #bji7 and add enough milk to make it almost soft enough to drop from the spoon4 ,add sugar1 raisins1 chopped citron1 and a little lemon juice4 ,work all well together4 ,butter some earthen cups1 sprinkle them with sliced blanched almonds1 half fill the cups with the savarin dough1 and let it rise to double in size4 ,bake in a hot oven4 ,turn them out of the molds1 and while they are warm dip them in a syrup made of one cupful of sugar syrup1 three tablespoonfuls each of kirsch1 maraschino1 and curaao1 or flavor with any other liqueurs preferred4 ,when the savarins are well soaked place them on a sieve to drain4 ,illustration3 ,,no4 #acb4 ,,babas4 ,,babas ,take brioche dough prepared as for savarins1 and mix with it candied fruits cut into small dice4 ,butter baba-molds1 fill them half full of the mixture1 let them rise to double in size1 and bake in a hot oven4 ,soak the babas in sugar syrup flavored with rum and drain4 ,place a candied cherry on each one4 ,baba-molds are like large individual timbale cups4 ,,coffee ,,mousse ounce gelatine1 cupful of cold water1 cupful of hot water1 #a cupful of coffee1 cupful of sugar1 #a cupful of cream1 whipped4 ,soak the gelatine in the cold water for an hour1 then dissolve it in the hot water and add the sugar4 ,when the sugar is dissolved add a cupful of cold1 strong1 clear coffee4 ,put the mixture on ice and whip it until it becomes light and frothy and has begun to stiffen1 then add the whipped cream and turn it into a mold4 ,the gelatine must be thoroughly whipped1 as for snow pudding1 and the liquid drained from the whipped cream must not go in4 ,this will make about one and one half quarts of mousse4 ,illustration3 ,,no4 #acc4 ,,peach ,,mousse ,,garnished ,,with ,,whipped ,,cream4 ,,peach ,,mousse ,use fresh or canned peaches4 ,mash and rub them through a colander4 ,add to a cupful of peach pulp half a teaspoonful of lemon juice1 a few drops of almond extract1 and enough sugar to sweeten it4 ,dissolve in quarter of a cupful of hot peach juice one and three quarter tablespoonfuls of granulated gelatine which has been soaked for an hour in half a cupful of cold water4 ,add the gelatine to the peach mixture4 ,when it begins to set1 mix it until smooth1 then fold in a half pint of cream whipped to a stiff froth1 and turn it into a mold4 ,serve with whipped cream4 ,the cream can be used to decorate the dish by pressing it through a pastry-bag4 ,illustration3 ,,no4 #acg4;,,chestnut ,,pur,e4 ,,chestnut ,,pur,e ,boil for five minutes a pound of ,french chestnuts1 drain off the water and remove the shells and skins4 ,return the chestnuts to the fire and boil them until tender4 ,put the boiled chestnuts in a mortar1 and pound them to a paste1 then add a teaspoonful of vanilla and a teaspoonful of lemon juice4 ,make a thick sugar syrup1 and beat it into the paste1 using enough to sweeten to taste4 ,grease a ring-mold with oil1 and put into it a lining half an inch thick of the chestnut paste pressed through a pastry-bag with a tube of small opening so it will come out vermicelli-like in form4 ,fill the rest of the mold with plain paste4 ,turn it on to a layer of sponge-cake4 ,just before serving fill the center of the ring with whipped cream flavored with almond4 ,illustration3 ,,no4 #ace4 ,,chestnut ,,bavarian4 ,,chestnut ,,bavarian ,prepare chestnuts as directed for chestnut pure4 ,to two cupfuls of the pure add one ounce of gelatine which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water4 ,mix well1 and when it begins to stiffen add a pint of cream whipped to a stiff froth1 and turn the mixture into a ring-mold to harden4 ,fill the center with whipped cream1 or with chestnuts boiled in sugar and water until they look clear4 ,,charlotte ,,russe #a pint of milk1 #a pint of cream1 ,yolks of four eggs1 cupful of sugar1 boxful of gelatine1 #a teaspoonful of vanilla4 ,mix the sugar with the yolks of the eggs4 ,scald the milk and pour it over them4 ,place it on the fire and stir until the eggs are cooked1 but not thickened like a custard1 then add the gelatine1 which has been soaked for an hour in half a cupful of cold water4 ,when the gelatine is dissolved remove it from the fire1 add the vanilla1 and let it get cold4 ,when the mixture begins to thicken add the cream whipped to a stiff froth1 and turn it into a mold lined with lady-fingers or with slices of sponge-cake4 ,illustration3 ,,no4 #acf4 ,,strawberry ,,charlotte ,,russe ,,garnished ,,with ,,strawberries4 ,,strawberry ,,charlotte ,,russe1 ,no4 #a box of gelatine1 cupful of cold water1 #a cupfuls of powdered sugar1 #a teaspoonfuls of lemon juice1 #a quart of berries1 crushed and pressed through a pure sieve1 pint of cream1 whipped4 ,soak the gelatine in the water for an hour1 then set it in a pan of hot water to dissolve4 ,add to the crushed berries the powdered sugar1 lemon juice1 and gelatine4 ,put it aside for a while4 ,when it begins to stiffen1 beat it until it is light and spongy1 then mix in the whipped cream1 being careful not to pour in any of the liquid cream that may have drained to the bottom of the dish4 ,turn the mixture into a charlotte-mold lined with lady-fingers4 ,when it is unmolded garnish it with whole strawberries4 ,illustration3 ,,no4 #acd4 ,,strawberry ,,charlotte ,,russe1 ,no4 #b ,,strawberry ,,charlotte ,,russe1 ,no4 #b ,line a china or earthen bowl or mold with strawberries cut in halves1 and with the flat side of the berries placed close together against the mold4 ,arrange one or two rows at a time1 and then turn in the mixture to keep them in place4 ,fill the mold with the same mixture used in ,no4 #a2 or fill the mold with plain charlotte-russe filling1 or with ,bavarian cream4 ,,how ,,to ,,make ,,meringues ,put a dash of salt into the whites of five or six eggs and whip them until very stiff and dry1 then add slowly a quarter of a cupful of sifted powdered sugar for each egg4 ,the sugar should be placed1 a little at a time1 at the end of the platter1 and gradually whipped in4 ,continue to whip until the mixture is firm enough to stand without spreading1 and any little point left by the beater remains erect4 ,success depends on the eggs being sufficiently beaten4 ,the mixture can be made into various shapes with a spoon1 but is better molded by being pressed through a pastry-bag4 ,the tops can be smoothed and any irregularities effaced with a clean wet knife4 ,the shapes should be arranged on paper placed on inverted baking-tins1 and set in a moderate oven to form a thin crust1 and to color lightly the tops1 and then placed on the hot shelf of the range to dry4 ,if the meringues stick to the paper1 they can be easily removed by wetting the paper slightly4 ,illustration3 ,,no4 #ach4 ,,meringue ,,ring ,,with ,,whipped ,,cream4 ,illustration3 ,,no4 #aci4 ,,meringue ,,crown4 ,,meringue ,,ring ,place meringue mixture 7see above7 in a pastry-bag with star-tube4 ,draw on heavy paper two rings four to six inches in diameter1 according to size desired4 ,any round utensil of right size can be used for guide4 ,press the meringue through the tube1 following the circles marked on the paper4 ,one of the rings--the top one--should be made more ornamental than the other4 ,this is easily done by moving the tube while the mixture is passing through it4 ,with a wet knife make a narrow1 smooth1 flat surface on the top of the under ring4 ,lay the papers holding the rings on inverted baking-tins1 and put them in a moderate oven for a few minutes to color them and form a crust4 ,watch carefully that they do not get too brown4 ,when lightly colored1 remove them to the hot shelf to dry4 ,when they are sufficiently firm take them carefully off the paper1 turn them over1 break in the bottoms1 then return them to the shelf to continue the drying4 ,place one ring on top of the other1 and just before serving fill the center with whipped cream4 ,meringues may be kept for some time1 but in that case should be freshened by heating before being used4 ,if preferred1 the upper piece can be made into a cover as in illustration ,no4 #aci4 ,illustration3 ,,no4 #adj4 ,,meringue ,,cream ,,tart1 ,,no4 #a4 ,,meringue ,,cream ,,tart1 ,no4 #a ,make meringues 7see page #aej7 of oblong shape1 three inches long and two inches wide4 ,after the tops are firm1 break in the bottoms in order to dry the insides4 ,trim the edges of a round layer of sponge-cake1 spread it with jam of any kind1 arrange the meringues around it1 and at the moment of serving fill the center of the tart with whipped cream4 ,flavor the cream1 if desired4 ,it will take a dozen meringues to make the crown4 ,arrange the crown as follows3 ,put half a cupful of sugar and a quarter cupful of hot water into a saucepan and stir until the sugar dissolves1 then let it cook1 without stirring1 until a little dropped into cold water is brittle2 it is then boiled to the crack4 ,draw the saucepan to the side of the range1 so the sugar will be kept hot without cooking any more4 ,dip the end of a meringue into the sugar and place it on the cake2 hold it in place while you dip a second meringue and place it under the first one4 ,proceed in this way until all are placed1 then put a drop of the boiled sugar on the top of each one where it touches the next one4 ,the whole will then be held firmly in place4 ,illustration3 ,,no4 #ada4 ,,meringue ,,cream ,,tart1 ,,no4 #b4 ,,meringue ,,cream ,,tart1 ,no4 #b ,make meringue mixture into small kisses1 leaving the point left by the tube erect4 ,spread a layer of cake with jam as in ,no4 #a4 ,stick a candied cherry on the point of each kiss and arrange them as shown in illustration4 ,fill the center with whipped cream4 ,illustration3 ,,no4 #adb4 ,,meringues ,,filled ,,with ,,whipped ,,cream ,,or ,,with ,,ice ,,cream4 ,,meringues ,,filled ,,with ,,whipped ,,cream ,,or ,,with ,,ice ,,cream ,make oblong-shaped meringues1 as for cream tart ,no4 #a4 ,just before serving1 fill them with whipped cream1 or with ice cream1 and press two together4 ,if necessary1 use a little white of egg on the edges to make them adhere4 ,,chocolate ,,cream ,scald two cupfuls of milk4 ,melt on a dry pan two squares of unsweetened chocolate1 add the hot milk slowly to the chocolate1 stirring all the time4 ,let it come to the boiling-point4 ,beat two whole eggs and two yolks with four tablespoonfuls of sugar1 stir the milk and chocolate into the eggs1 add half a teaspoonful of vanilla and a dash of salt4 ,turn the mixture into a mold1 set it into a pan of hot water1 and cook in a slow oven until it is firm4 ,in order to have it smooth and solid it must bake slowly4 ,test it by running in the point of a knife2 if it is not cooked1 it will coat the knife with milk4 ,unmold when cold and serve with whipped cream4 ,,chocolate ,,sponge ,make the same mixture as for chocolate cream4 ,instead of cooking it slowly1 put it into a hot oven and cook it until the whey appears4 ,by cooking in a hot oven it will be full of holes and have a sponge-like appearance4 ,when cold1 unmold it and let the whey escape4 ,serve with whipped cream4 ,illustration3 ,,no4 #adc4 ,,bavarian ,,cream ,,garnished ,,with ,,cream ,,cakes4 ,,bavarian ,,cream ,,garnished ,,with ,,cream-,,cakes ,make a ,bavarian cream 7see 8,century ,cook ,book10 page #djj71 and turn it into a flat tin to harden4 ,have it about half an inch thick4 ,when it is set1 cut it into pieces two and a half to three inches square1 and arrange them1 overlapping1 in the center of a dish4 ,place around them small cream-cakes of one inch in diameter4 ,cornstarch pudding1 jelly1 or any mixture firm enough to be sliced can be served in this way4 ,left-over jelly can be melted and molded again in a layer1 or it may be combined with custard1 cream1 crumbed cake1 or anything suitable that may be at hand1 and turned into a layer-tin to stiffen2 then cut and serve as above4 ,any small cakes or sliced cake cut into rounds may be substituted for the cream-cakes4 ,chocolate ,bavarian garnished with small cakes covered with white icing makes a good combination4 ,,pies ,,and ,,tarts ,,puff-,,paste ,puff-paste is made of equal weights of butter and flour4 ,the flour is made into a paste1 the butter is worked until it is flexible1 and they are then rolled together and folded several times so that many distinct layers of butter and paste are obtained4 ,during the rolling air is imprisoned1 and in baking the air-cells expand1 separate the layers1 and so inflate the pastry4 ,in order to effect this result1 it is necessary to keep the pastry dry and cold1 and the butter cold1 so that they will not mix in rolling1 but be pressed into thin sheets4 ,careful handling is necessary4 ,many failures are the result of pressing the paste in spots with the fingers1 which prevents its rising evenly1 if at all4 ,a marble slab is desirable for rolling the paste on1 as it helps to keep it cold4 ,either of the following mixtures may be used3 ,no4 #a4 #a pound of butter1 #a pound of flour 7pastry flour preferred71 ,about #a pound of cold water4 ,no4 #b4 #a pound of butter1 #a cupful of flour1 #a cupful of water1 ,white of one egg4 ,cut one sixth of the butter into the flour for the paste4 ,no salt is needed if salted butter is used4 ,put the flour on the slab1 chop into it1 using a knife1 one sixth of the butter1 then moisten it with the water into which has been stirred the beaten white of one egg4 ,the exact amount of water cannot be given1 as that depends upon the dryness of the flour1 but care must be taken to have the paste of the right consistency4 ,it should be neither too hard to roll easily1 nor so soft that it will stick1 but have a flexible1 dry consistency4 ,work it for a few minutes with the hands to a perfect smoothness4 ,roll it to a rectangular shape 7a little longer than broad71 and about a half inch in thickness4 ,the paste can be handled with impunity at this stage1 and care should be taken to roll it to an even thickness and to have the edges straight and the corners square4 ,when just right1 fold it over1 wrap it in a napkin1 put it in a pan1 and place the pan upon ice4 ,work the butter with a spoon or a pat until it is smooth and flexible1 and press out as much of the water it contains as possible1 as this wets the paste and may make it sticky4 ,mold the butter into a smooth1 flattened square cake and set it on ice4 ,when the paste and the butter are perfectly cold lay the paste on the slab1 place the cake of butter in the center1 and fold the paste over it1 first on the sides1 and then the ends4 ,the paste should be long enough to fold the end pieces entirely across the cake of butter4 ,roll it out into a strip three times longer than broad4 ,rolling is made easier by lightly pounding as well as rolling the paste4 ,keep the edges even1 and finish by having the corners square and the whole of uniform thickness4 ,fold the strip twice1 making three even layers1 and place it on the ice again1 wrapped in a napkin1 to prevent it from gathering moisture4 ,when it is entirely cold1 roll it out again and fold it in the same way4 ,strike the edges to keep the folds from separating1 and turn the paste so as to roll it in the opposite direction from the previous time4 ,endeavor to keep the edges straight and corners square1 so the layers will be even4 ,after each folding and rolling1 it is said to have one 8turn10 and the pastry is not finished until it has had six to eight turns4 ,the rolling becomes more difficult as the layers get thinner1 and great care must be used not to let the butter break through4 ,this will happen if it is not kept very cold2 so1 unless the rolling is done in a very cold room1 it is safer to put it on the ice after each turn4 ,if the butter shows signs of coming through1 cover the spot with flour1 and set it away at once4 ,the paste should also be very cold when cut into shapes1 so that the edges will not stick together2 and again1 it should be very cold before being put into the oven4 ,the oven should be hot4 ,a simple test of the heat is to place a piece of writing-paper in the oven for ten minutes4 ,if at the end of that time the paper is a light yellow1 the heat is right for vol-au-vent and large pieces4 ,if it is a light-brown color1 it is about the heat used for baking bread1 and is right for patty-shells4 ,after a little practice the making of puff-paste becomes an easy matter4 ,the rolling need not be done all in one day1 for if the paste is kept dry and cold1 and not allowed to form a crust1 it will keep for several days4 ,so many high-class dishes can be made of puff-paste1 it is desirable to accomplish the art of making it4 ,,jam ,,tart ,tart cases may be prepared the same as vol-au-vent cases1 page #ga1 except that the paste should be rolled not more than half an inch thick when ready to be cut2 or1 instead of cutting the border in the paste1 as for vol-au-vents1 a strip of paste one inch wide may be laid around the edge4 ,the strips should be cut diagonally on the ends1 and these edges moistened so they will stick together where joined4 ,lay the strip carefully around the slightly moistened border of the bottom piece1 paint the top with egg1 and bake in a hot oven for thirty minutes4 ,remove carefully the top of the center1 and take out any uncooked paste1 return it to the oven to dry the inside4 ,before using1 heat the tart again to make it crisp1 and when cool spread the inside with a layer of any kind of jam or preserved fruit1 put on the center piece1 which was taken off to get out the uncooked paste1 and cover the entire center with jam4 ,serve it on a lace paper4 ,,tartlet ,,shells ,use puff-paste trimmings4 ,roll the paste thin1 shape it to the pans1 being careful to press the paste as little as possible4 ,trim the edges with a sharp knife4 ,put a piece of paper in the bottom of each one1 and fill the tartlet cases with dried peas1 beans1 or rice1 and bake in a hot oven ten to fifteen minutes4 ,when well browned1 remove the filling1 being particularly careful1 if rice is used1 that every grain is picked off the crusts4 ,return the shells to the oven for a minute to dry the insides4 ,these shells can be kept for some time1 but should be freshened before using by being heated again4 ,fill them1 just before serving1 with any kind of jam or preserve1 or with any freshly stewed fruits1 or with creamed minced meat4 ,illustration3 ,,no4 #add4 ,,tart ,,of ,,puff-,,paste ,,with ,,strawberry ,,jam4 ,,strawberry ,,tartlets ,use tartlet shells made of any good pastry1 puff-paste trimmings preferred4 ,just before serving1 freshen the shells by heating them1 if they have been kept some time1 and fill with stewed fresh strawberries4 ,serve the juice separately in a sauce-dish4 ,to prepare the strawberries1 put them in a saucepan and cover them with enough sugar to sweeten them4 ,let them stand in a warm place until the juice moistens the sugar4 ,cook them slowly until the berries are softened1 but not so long that they lose their shape4 ,illustration3 ,,no4 #adf4 ,,frangipane ,,tartlets4 ,,frangipane ,,tartlets ,line patty-pans with puff-paste rolled one quarter of an inch thick4 ,cut the paste an inch larger than the pans1 and fit it as carefully as possible1 pressing it lightly with the broad finger into the flutings4 ,prick the bottom crust and lay on it a slice of bread cut to the size of the bottom of the pan4 ,this is to prevent the bottom crust from rising and to leave the sides to puff1 as the light pastry is an important part of these tartlets4 ,bake in a hot oven about fifteen minutes4 ,when done remove any uncooked paste and fill with frangipane cream4 ,cover the whole top with meringue1 piling it high in the center1 and smooth it with a wet knife4 ,make a border one half an inch wide of chopped almonds which have been blanched and browned4 ,place in the center a half cherry and two pieces of angelica to imitate a flower4 ,,frangipane ,,cream cupful of cream1 #a tablespoonful of flour1 #d tablespoonfuls of powdered sugar1 #a tablespoonful of sherry1 #a tablespoonful of brandy1 #a teaspoonful of orange-flower water1 #a grated lemon rind1 #a tablespoonful of chopped citron1 #d egg yolks4 ,put the cream and flour in a small saucepan and stir until smooth1 place on the fire a few minutes to cook the flour1 stirring all the time4 ,remove from the fire1 and when it is a little cooled add all the other ingredients4 ,set the saucepan in a second saucepan containing hot water and cook1 stirring all the time1 until the mixture has become a thick cream4 ,illustration3 ,,no4 #ade4 ,,strawberry ,,tartlets4 ,,fruit ,,tartlets ,prepare tartlet shells as for frangipane tartlets4 ,half fill the shells with frangipane cream1 cover each one with half a ,california canned peach or apricot1 and decorate around the outside of the fruit with meringue pressed through a pastry-bag4 ,illustration3 ,,no4 #adg4 ,,jalousies4 ,,jalousies ,roll puff-paste trimmings into a sheet one eighth of an inch thick4 ,cut it into strips three inches wide4 ,lay half of the strips on a baking-sheet and spread them with a layer of well-seasoned and quite dry apple sauce4 ,cover them with the remaining strips1 which have been slashed into triangular openings by being folded over and cut on the folded side an inch deep in diagonal lines4 ,egg the tops and bake in a hot oven4 ,when done1 sprinkle with sugar and return them to the oven for a minute to glaze4 ,cut the strips after they are baked into pieces three inches long4 ,,cranberry ,,pie ,add to half a cupful of hot water a cupful of sugar and a tablespoonful of cornstarch diluted with a little water4 ,stir until the water boils1 then add half a cupful of molasses1 half a tablespoonful of butter1 a saltspoonful of salt1 and a pint of chopped cranberries4 ,cook for a few minutes1 then turn it into the pastry and bake with or without an upper crust4 ,illustration3 ,,no4 #adh4 ,,cocoanut ,,pie4 ,,cocoanut ,,pie ,grate a cocoanut4 ,mix it with an equal weight of sugar and the beaten yolks of four eggs4 ,mix together and scald a cupful of milk and the milk of the cocoanut4 ,add a tablespoonful of cornstarch diluted with a little water1 and stir it until it is a little thickened4 ,remove it from the fire1 add the cocoanut mixture1 and lastly the whipped whites of four eggs4 ,turn it into a deep pie-paste and bake very slowly for half an hour1 or until firm to the touch4 ,serve cold4 ,the cocoanut filling should be one and a half or one and three quarter inches thick4 ,a kitchen basin may be used for the baking-dish1 or the crust can be built up around a pie-dish to make it deeper4 ,illustration3 ,,no4 #adi4 ,,huckleberry ,,pie4 ,,currant ,,pie ,add to a cupful of mashed currants a cupful of sugar1 half a teaspoonful of butter1 the yolk of an egg1 and if there is much juice a tablespoonful of flour4 ,bake with an under-crust only1 and cover the top with meringue4 ,,lemon ,,pie1 ,no4 #a #c eggs1 #b cupfuls of milk1 #b tablespoonfuls of flour1 scant1 #a tablespoonful of butter1 #e tablespoonfuls of sugar1 or to taste1 ,juice and grated rind of one and a half lemons4 ,beat together the yolks of three eggs and the white of one egg1 then add1 in the following order1 the sugar1 the flour1 the butter1 and the milk4 ,lastly1 add very slowly the juice and grated rind of lemon4 ,turn the mixture into a pie-dish lined with a bottom crust and bake it slowly until it is set like a custard4 ,do not let it cook too long1 or1 like custard1 it will become watery4 ,make a meringue of the whites of two eggs4 ,beat them to a stiff froth1 then add slowly two tablespoonfuls of sugar4 ,spread the meringue roughly over the pie when it is taken from the oven1 and return it to the oven for a minute to color the meringue4 ,the top may be made more ornamental by pressing the meringue through a pastry-bag on to the pie4 ,,lemon ,,pie1 ,no4 #b ,put into a saucepan on the fire one cupful of sugar and one cupful of water4 ,stir until the sugar is dissolved1 then add two cupfuls of grated crumb of bread and the juice and grated rind of two lemons4 ,stir until the mixture is smooth1 then add the beaten yolks of two eggs and remove it from the fire4 ,turn the mixture into a baked under-crust1 and bake the pie for ten to fifteen minutes4 ,cover the top with meringue made of the whites of three eggs and three tablespoonfuls of sugar4 ,illustration3 ,,no4 #aej4 ,,strawberry ,,cake4 ,illustration3 ,,no4 #aea4 ,,strawberry-,,cake ,,with ,,whipped ,,cream4 ,illustration3 ,,no4 #aeb4 ,,strawberry-,,cake ,,with ,,meringue4 ,illustration3 ,,no4 #aec4 ,,strawberry-,,cake ,,with ,,meringue4 ,,strawberry ,,cakes ,make two layers of sponge-cake1 trim the edges1 cover them with well-selected strawberries set close together1 sprinkle with sugar1 and place one layer on the other4 ,pass cream in a pitcher4 ,prepare the cake as in ,no4 #a1 but cover the top with whipped cream pressed through a pastry-bag4 ,use a single layer of cake1 cover it with meringue1 then with strawberries placed close together1 and decorate with meringue pressed through a pastry-bag with star-tube1 making a border1 or a border and stars between the berries4 ,for the meringue use the whites of three eggs and four tablespoonfuls of sugar4 ,flavor it with a few drops of vanilla4 ,prepare the cake just before serving it4 ,illustration3 ,,no4 #aed4 ,,currant-,,shortcake4 ,illustration3 ,,no4 #aee4 ,,currant-,,shortcake ,,cut4 ,,currant ,,shortcake ,this shortcake will be liked as well as1 if not better than1 one made of strawberries4 ,the latter has an established reputation1 which is based largely upon its attractive appearance1 but1 as a rule1 it is disappointing to the taste4 ,shortcake can be made quite as inviting with currants as with strawberries1 and the tartness of the fruit gives it a flavor which is especially grateful in hot weather1 when currants are in season4 ,receipt for one currant shortcake which is enough to serve to six persons3 ,make a biscuit dough as follows3 ,sift together twice two cupfuls of flour1 one and a half teaspoonfuls of baking-powder1 and a half teaspoonful of salt 7they must be thoroughly mixed74 ,when this is done1 rub in one rounded teaspoonful of butter or lard or cottolene1 then add enough milk to make a soft dough4 ,use a fork to stir in the milk4 ,mix it lightly and quickly together1 making the paste a little too soft to roll4 ,turn it into a well-greased pie-tin1 smooth the top with a wet knife1 and put it at once into a hot oven to bake for thirty minutes4 ,when it is taken from the oven trim the edges and split the biscuit in two1 using two forks so as to tear1 not cut1 it apart4 ,spread each half with butter while it is still hot4 ,stem a box of currants4 ,reserve a few of the finest ones to decorate the top of the shortcake4 ,put the rest of the currants into a bowl and mash them1 add enough sugar to sweeten to taste1 and let them stand an hour or more before using them4 ,spread the mashed currants over one half of the buttered biscuit1 lay the other half on it4 ,cover the top with meringue made of the whipped whites of two eggs sweetened with two tablespoonfuls of powdered sugar4 ,decorate with whole currants as shown in illustration4 ,it can be more elaborately decorated by pressing the meringue through a pastry-bag and tube into ornamental shapes1 and placing currants on it as the fancy dictates4 ,serve very fresh4 ---------------------------------------- -------------------------------- ,,chapter ,,xi ,,tenth ,,course ,,ices ---------------------------------------- -------------------------------- ,,ices ,ice ,cream1 ,plain ,ice ,cream with ,hot ,chocolate ,sauce ,ice ,cream with ,hot ,maple ,sauce ,ice ,cream1 ,strawberry ,ice ,cream1 ,melon ,ice ,cream1 ,peach ,water-ice1 ,lemon ,water-ice1 ,orange ,water-ice1 ,strawberry ,water-ice1 ,apricot ,water-ice1 ,pineapple ,water-ice1 ,macedoine ,caf ,frapp ,cake ---------------------------------------- -------------------------------- ,,plain ,,ice ,,cream ,to serve with or without hot sauces4 #b cupfuls of milk1 #a cupful of cream1 cupful of sugar1 #b whole eggs1 #a teaspoonful of vanilla4 ,mix the eggs with the sugar1 then scald the milk and turn it over them4 ,place the whole on the fire in a double boiler and cook for a few minutes to set the eggs1 but not so long that the mixture thickens like a custard4 ,remove from the fire and add the cream and vanilla4 ,when it is cold1 freeze and mold it4 ,,hot ,,chocolate ,,sauce ,,for ,,ice ,,cream ,put four squares of unsweetened chocolate into a saucepan4 ,set the saucepan into a second one containing hot water1 let the chocolate melt on the dry pan1 then remove it and stir in first a cupful of sugar and then half a cupful of hot water4 ,return it to the fire and stir until the sugar is dissolved and the mixture is smooth1 then cook without stirring until a little dropped into cold water can be taken up and rolled into a ball between the fingers4 ,do not let it cook any farther1 but keep the pan in hot water until ready to serve1 then turn it into a hot sauce-dish4 ,it will harden and form a crust when turned over the cream4 ,it is essential to prepare it exactly as directed4 ,if the chocolate is not first melted on a dry pan it will be grainy1 and if the water is added first it will harden4 ,,hot ,,maple ,,sauce ,,for ,,ice ,,cream ,mix half a cupful of cream with two cupfuls of maple syrup and let it cook without stirring until it threads1 or a little dropped into water can be taken up and rolled into a soft ball between the fingers4 ,do not let it cook any farther1 but set the pan in hot water and keep it warm until the moment of serving4 ,,strawberry ,,ice ,,cream #a pint of milk1 #a pint of cream1 #a pound of sugar1 #a quart of strawberries1 or of strawberries and raspberries mixed4 ,mix the crushed berries with half of the sugar and let them stand for several hours1 then squeeze out the juice4 ,scald the milk with the other half of the sugar1 let it cool1 half freeze it1 then add the cream and the fruit juice and finish the freezing4 ,,melon ,,ice ,,cream #a pint of milk1 #a pint of cream1 #a pints of melon juice1 #b cupfuls of sugar4 ,scrape out the soft center of a muskmelon1 press it through a colander1 add half the sugar to it1 and let it stand several hours1 then strain out the juice4 ,scald the milk with the other half of the sugar1 let it cool1 mix in the cream and half freeze it1 then add the melon juice and finish the freezing4 ,serve it in the melon rind or mold it4 ,to mold1 line a melon-mold with a layer one inch thick of the frozen cream1 colored green1 and fill the center with the plain cream4 ,,peach ,,ice ,,cream #a pint of milk1 #a pint of cream1 #a pints of peach pulp1 #b cupfuls of sugar4 ,add half of the sugar to the peach pulp and let it stand for two or three hours1 then press it again through a sieve or colander4 ,scald the milk with half of the sugar1 let it cool1 half freeze it1 and then add the cream and peach pulp and finish freezing4 ,,water-,,ices ,express the juice from any fruit1 dilute it with a little water1 or leave it pure1 make it very sweet with sugar1 or1 preferably1 sugar syrup1 and add a very little lemon juice4 ,freeze the mixture4 ,syrup from preserve-jars1 diluted to the right degree1 makes good water-ice4 ,water-ices are difficult to mold1 so it is better to serve them in glasses or in individual dishes4 ,,lemon ,,ice #a quart of water ,juice of four large lemons1 ,juice of one orange1 #b cupfuls of sugar4 ,boil the sugar and water for ten minutes1 then add the fruit juice1 strain it1 and when it is cold freeze it4 ,,orange ,,ice #a cupfuls of orange juice1 ,juice of #a lemon1 #b cupfuls of sugar1 #a quart of water4 ,boil the sugar and water for ten minutes1 add the fruit juice1 strain it1 and when it is cold freeze it4 ,,strawberry ,,ice #a cupfuls of strawberry juice1 #b cupfuls of sugar1 #a quart of water4 ,crush the berries and let them stand in part of the sugar for two to three hours1 then strain out the juice4 ,boil the water with the rest of the sugar for ten minutes1 add the fruit juice1 and when it is cold freeze it by turning the crank for five minutes1 then stopping for five minutes1 and so on until it is frozen4 ,serve in individual glasses4 ,,apricot ,,ice ,chop1 mash1 and press through a sieve a canful of ,california canned apricots4 ,to the pulp add the juice from the can1 two cupfuls of water1 and enough sugar to make it quite sweet4 ,freeze and serve in glasses4 ,illustration3 ,,no4 #aef4 ,,pineapple ,,ice4 ,,pineapple ,,ice ,cut off the top of a pineapple and take out the center1 being careful to leave the rind uninjured4 ,grate the pineapple1 and to the pulp and juice add a cupful of water1 the juice of a lemon1 and enough sugar to make it very sweet1 as it loses sweetness in freezing4 ,freeze it and serve it in the shell of the pine4 ,illustration3 ,,no4 #aeg4 ,,macedoine ,,ice4 ,,macedoine ,,ices ,half fill glasses with mixed fruits cut in pieces1 using any combination of summer or winter fruits that may be convenient1 such as oranges1 bananas1 grapes1 canned peaches1 canned cherries1 and candied cherries2 or fresh peaches and pears1 grapes1 and preserved strawberries2 or fresh strawberries and cherries and sweet apples4 ,cover the fruit with a water-ice made of any fruit juice4 ,serve as an ice for dessert1 or serve in small glasses as a sherbet before the game course4 ,in the latter case a mixture of oranges1 grape-fruit1 and grapes with lemon or orange ice would be suitable1 and a teaspoonful of rum or sherry should be poured over the ice just before serving4 ,,caf ,,frapp ,to a quart of strong coffee add a pint of cream or milk and a cupful of sugar2 freeze it and serve it in glasses1 or freeze the sweetened coffee and serve it in glasses with whipped cream on top4 ,in the latter case the coffee must not be quite as strong as when mixed with the cream4 ,,note4--,for other ices1 parfaits1 and directions for freezing1 see 8,century ,cook ,book10 page #dhh4 ---------------------------------------- -------------------------------- ,,chapter ,,xii ,,eleventh ,,course ,,fruits ---------------------------------------- -------------------------------- ,,fruits ,pineapple1 ,no4 #a ,pineapple1 ,no4 #b ,pineapple1 ,no4 #c ,pineapple1 ,no4 #d ,pineapple1 ,pulled ,currants ,cherries ,pears ---------------------------------------- -------------------------------- ,illustration3 ,,no4 #aei4 ,,the ,,same ,,pineapple ,,as ,,shown ,,in ,,no4 #aeh ,,divested ,,of ,,its ,,covering ,,to ,,serve ,,at ,,dessert4 ,illustration3 ,,no4 #afj4 ,,sliced ,,pineapple1 ,,no4 #b4 ,illustration3 ,,no4 #afa4 ,,sliced ,,pineapple ,,around ,a ,,form ,,of ,,rice1 ,,no4 #c4 ,illustration3 ,,no4 #afb4 ,,sliced ,,pineapple1 ,,no4 #d4 ,,pineapple ,illustration3 ,,no4 #aeh4 ,,pineapple ,,used ,,as ,a ,,centerpiece4 ,this is a well-selected pine called the sugar-loaf on account of its tapering to a point on top4 ,the top and bottom are cut off square1 and then the rind on the sides4 ,the inside is cut into slices quarter of an inch thick1 and left together in natural shape4 ,the rind is then fitted around it and1 if necessary1 held in place with wooden toothpicks used as skewers4 ,these will not show1 and can be easily removed at the time of serving4 ,use the pine as a table ornament or centerpiece4 ,no4 #a4 ,the rind is removed from the pine shown in illustration ,no4 #aeh2 it is then covered with sugar and passed4 ,no4 #b4 ,the pineapple has been cut into slices quarter of an inch thick1 and then in halves4 ,the half slices are stood on edge and powdered sugar is placed in the center of the circle4 ,pineapple is much better in thick slices4 ,the less taste of the knife the better4 ,cut in this way1 there is no difficulty about the pieces standing in place as shown in illustration4 ,no4 #c4 ,cut the pineapple into slices quarter of an inch thick1 and then into quarters4 ,arrange the quarters1 standing on edge1 diagonally around the mound of boiled rice4 ,place the sprout of the pine in the center of the mound of rice4 ,have the rice sweetened and flavored4 ,sherry or maraschino are good flavorings to use4 ,cornstarch pudding1 blancmange1 or any simple jelly1 can be used instead of the rice4 ,no4 #d4 ,cut a pineapple into slices quarter of an inch thick4 ,with a small biscuit-cutter stamp out the hard centers1 leaving the pineapple in rings4 ,arrange the rings1 overlapping1 in a circle4 ,sprinkle them with granulated sugar1 and garnish with a small leaf of the pine laid in each hole4 ,illustration3 ,,no4 #afc4 ,,pulled ,,pineapple4 ,pulled pineapple4 ,this is a delicious way of serving the pine when it is very ripe4 ,cut off the rind1 and with a small1 pointed knife take out the eyes4 ,put a fork in the hard core to hold it1 and with a second fork tear off the soft pulp4 ,pile the pieces in a glass dish and sprinkle them plentifully with sugar4 ,let it stand a few minutes to extract the juice before serving4 ,,cherries ,no4 #a4 ,tie the cherries together by the stems into bunches resembling bunches of grapes4 ,if convenient1 have bunches of red and white cherries on the same dish4 ,no4 #b4 ,turn lace papers into cornucopias and fill them with cherries tied into even bunches2 let the stems turn to the points of the cornucopias1 so the fruit only shows in the opening4 ,arrange the cornucopias on center dishes1 in cone shape1 the points in4 ,,note4--,for other arrangements of fruits1 see 8,century ,cook ,book10 page #ebi4 ,illustration3 ,,no4 #afd4 ,,strawberries ,,served ,,with ,,the ,,hulls ,,on4 ,illustration3 ,,no4 #afe4 ,,pears ,,arranged ,,for ,,centerpiece4 ,illustration3 ,,no4 #aff4 ,,centerpiece ,,of ,,red ,,and ,,of ,,white ,,currants ,,for ,,the ,,breakfast- ,,or ,,the ,,luncheon-,,table4 ,illustration3 ,,no4 #afg4 ,,centerpiece ,,of ,,red ,,and ,,of ,,white ,,currants ,,arranged ,,in ,a ,,circle4 ,,the ,,colors ,,alternating4 ---------------------------------------- -------------------------------- ,,chapter ,,xiii ,,loaf ,,cakes--,,small ,,cakes--,,fancy ,,cakes ---------------------------------------- -------------------------------- ,,loaf ,,cakes ,gingerbread with ,chocolate ,glaze ,gingerbread with ,whipped ,cream ,gingerbread with ,preserved ,ginger ,orange-cake1 ,no4 #a ,orange-cake1 ,no4 #b1 or ,plain ,cup-cake ,chocolate-cake ,cocoanut-cake ,cocoanut ,cream-cake ,cake ,decorated with ,star ,cake ,decorated in ,two ,shades of ,white ,icing ,iced ,cake ,decorated with ,pink ,bow-knot ,cake ,decorated with ,candied ,violets ,cake ,decorated with ,candied ,rose-leaves ,cake-basket ,holding ,meringue ,mushrooms ,,small ,,cakes ,jelly-roll ,daisy ,cakes ,medallion ,fruit-cakes ,cup-cakes with ,decoration of ,flower ,design ,,fancy ,,cakes ,cherry-cakes ,domino ,cakes ,marble ,cakes ,hemispheres ,cream-cakes ,cream-cakes1 ,iced ,cream-cakes with ,jam and ,whipped ,cream ,little ,cream-cakes with ,caramel ,icing ,meringue ,mushrooms ,cocoanut ,meringues ,galettes ,pastry ,fingers ---------------------------------------- -------------------------------- ,,loaf ,,cakes ,,gingerbread ,,with ,,chocolate ,,glaze ,no4 #a4 of a cupful of butter1 #a cupful of sugar1 #c cupfuls of flour1 #a cupful of dark molasses1 #a cupful of black coffee1 #a teaspoonful of ginger1 teaspoonful of cloves1 #a teaspoonful of cinnamon1 #a teaspoonful of bicarbonate of soda1 #c eggs4 ,mix the spices with the molasses4 ,dissolve the soda in a little boiling water and add it to the coffee4 ,cream together the butter and sugar1 add the eggs1 one at a time1 and beat each one well4 ,add the molasses1 then the coffee and flour1 a little at a time1 alternately4 ,bake in two bread-tins in a moderate oven forty to sixty minutes1 or until the cake leaves the sides of the pans4 ,invert the loaves and cover the tops with a chocolate glaze made as follows3 ,,chocolate ,,glaze ,put into a double saucepan two ounces or squares of chocolate4 ,when it is melted remove it from the fire and stir into it half a cupful of sugar1 then add a quarter cupful of hot water4 ,return it to the fire1 stir it until the sugar is dissolved1 and continue to cook it without stirring until a little dropped in water can be taken up and rolled between the fingers into a soft ball4 ,pour it over the top of the cake4 ,no4 #b4 ,with whipped cream4 ,use the same receipt as ,no4 #a1 substituting a cupful of boiling water for the coffee1 and using half butter and half lard2 or two cupfuls of molasses may be used1 and the sugar omitted4 ,in the latter case two teaspoonfuls of soda instead of one should be dissolved in a cupful of boiling water4 ,serve the cake very fresh1 and cover the top just before serving with whipped cream4 ,the cake may be broken into squares1 and the pieces fitted together and covered entirely with whipped cream4 ,it can then be passed with a fork and spoon1 as a dessert4 ,no4 #c4 ,with preserved ginger4 #a cupful of black molasses1 cupful of butter1 #b cupfuls of flour1 cupful of boiling water with a teaspoonful of soda dissolved in it1 teaspoonful of ginger1 #b eggs1 ,a dash of salt4 ,warm the molasses and mix it with the butter1 add the ginger and salt1 then the beaten eggs1 and lastly the flour and water1 a little at a time1 alternately4 ,bake in a square pan4 ,break the cake into square pieces4 ,open each piece and spread between the halves some icing1 ,no4 #a or ,no4 #b1 mixed with chopped preserved ginger2 or use a chocolate icing4 ,serve very fresh4 ,illustration3 ,,no4 #afh4 ,,gingerbread4 #a4 ,,with ,,whipped ,,cream4 #b4 ,,with ,,chocolate ,,glaze4 ,illustration3 ,,no4 #afi4 ,,orange-,,cake ,,in ,,crescents4 ,illustration3 ,,no4 #agj4 ,,cocoanut-,,cake4 ,,orange-,,cake1 ,no4 #a ,yolks of five eggs1 ,whites of three eggs1 #b cupfuls of powdered sugar1 #b cupfuls of flour sifted three times with #a teaspoonful of baking-powder1 cupful of water1 ,juice of one orange1 ,grated peel of one half orange4 ,first beat the yolks and sugar together thoroughly1 then add the orange juice and grated peel1 then the flour and water1 a little at a time1 alternately1 and lastly the whites of three eggs whipped to a stiff froth4 ,make the layer one and a quarter inches thick for crescents4 ,bake in a moderate oven about twenty minutes1 or until the cake leaves the sides of the pan4 ,cut the layer into pieces with a crescent-shaped cutter1 and cover the tops with icing ,no4 #a1 page #aia1 made of confectioners' sugar and with water strained from grated peel4 ,arrange the crescents as shown in illustration4 ,the amount of mixture given in above receipt will make a long layer which can be cut into eight crescents1 and two round layers one inch thick and six inches in diameter4 ,spread the tops of the round layers with same icing and place one on top of the other2 or use cocoanut cream filling in place of the icing1 as in illustration ,no4 #aga4 ,,orange-,,cake1 ,no4 #b1 or ,,plain ,,cup-,,cake cupful of butter1 #a cupful of sugar1 #b cupfuls of sifted flour1 cupful of milk1 #b eggs1 teaspoonful of baking-powder1 ,grated rind and juice of one orange1 or of one lemon4 ,beat together the butter and sugar1 add the yolks of the eggs and the flavoring1 then alternately1 a little at a time1 the milk and the flour which has been mixed with the baking-powder by sifting them together4 ,lastly fold in the whites of the eggs beaten to a stiff froth4 ,bake in a moderate oven4 ,if flavored with orange1 cover the loaf with orange icing1 or bake it in layers and spread the icing between the layers as well as on top4 ,the icing should be mixed with the juice of an orange and the part put between the layers should have some of the grated peel in it4 ,,chocolate-,,cake ,shave four squares of unsweetened chocolate1 add half a cupful of milk and half a cupful of sugar4 ,boil until thickened1 then add a teaspoonful of vanilla4 ,mix half a cupful of butter and half a cupful of sugar1 stir them to a cream1 then add the beaten yolks of three eggs and the chocolate mixture1 then alternately1 a little at a time1 two cupfuls of sifted flour mixed with a teaspoonful of baking-powder1 and half a cupful of milk4 ,lastly1 fold in the whites of two eggs4 ,bake in loaves or in layers in a moderate oven4 ,this amount of mixture will make two loaves4 ,cover with chocolate icing ,no4 #ac4 ,if in layers1 use the same icing between the layers4 ,,cocoanut-,,cake ,make two layers of cake1 using any cake mixture4 ,spread cream filling between the layers4 ,cut the edges even1 using a sharp knife4 ,cover the whole with icing and before it hardens sprinkle it with a plentiful amount of grated cocoanut4 ,illustration3 ,,no4 #aga4 ,,cocoanut-,,cream ,,cake4 ,illustration3 ,,no4 #agb4 ,,loaf ,,of ,,cake ,,decorated ,,with ,,powdered ,,sugar ,,and ,,star ,,of ,,powdered ,,cocoa4 ,illustration3 ,,no4 #agc4 ,,loaf ,,of ,,cake ,,decorated ,,with ,,icing ,,in ,,two ,,shades ,,of ,,white4 ,,cocoanut ,,cream-,,cake ,use any cake mixture for the layers4 ,the orange-cake mixtures are recommended4 ,make a filling as follows3 put in a saucepan1 #a cupful of milk1 #a cupful of sugar1 cupful of cocoanut1 ,a piece of butter the size of a nutmeg4 ,mix them and let them come to the boiling-point1 then add slowly a heaping tablespoonful of cornstarch1 moistened with a tablespoonful of milk1 and stir until the mixture is thickened4 ,remove it from the fire and add the beaten yolk of an egg4 ,when it cools and is beginning to set1 spread it over the tops of both layers of cake and place one on the other4 ,trim the edges4 ,sprinkle the top with powdered sugar or with grated cocoanut4 ,the cake in the illustration has in the center a confectioner's rose4 ,various kinds of sugar flowers can be bought at bakers' supply stores4 ,,cake ,,decorated ,,with ,,star ,paint the surface of an inverted loaf of any kind of cake with white of egg1 then sift over it while it is moist enough powdered sugar to whiten it4 ,place a star stencil on top1 get it exactly in the center1 and sift powdered cocoa into the opening4 ,the star could be made of granulated sugar1 colored pink1 if preferred1 or a space could be filled with small candies called 8hundreds and thousands40 ,,to ,,make ,,stencil ,place a piece of stiff paper over the bottom of the inverted pan in which the cake was baked and crease it enough to indicate the circle4 ,outline the circle with a pencil and draw inside of it two other circles1 the first half an inch and the second one and a half inches inside the outer one4 ,draw two lines across the circles at right angles1 then two more lines at equal distances between the others1 then draw pointed lines in the eight spaces between the second and third circles4 ,,cake ,,decorated ,,in ,,two ,,shades ,,of ,,white ,,icing ,the illustration shows a simple pattern for decorating a loaf of cake4 ,the cake can be made of any mixture4 ,it is first covered with icing ,no4 #c1 page #aib1 which gives a clear icing and makes a good background for the white lines4 ,if it does not run evenly dip a knife in water and smooth it4 ,most irregularities can be smoothed out with a clean1 wet knife4 ,the lines are made of decorating icing1 which is white 7,no4 #af1 page #aie71 pressed through a pastry-bag with tube of small opening4 ,each one of the center figures of the pattern holds a small silvered pellet of candy4 ,,iced ,,cake ,,decorated ,,with ,,pink ,,bow-,,knot ,cover the cake with a smooth1 hard icing 7,no4 #b or ,no4 #d74 ,put decorating icing 7,no4 #af71 colored pink with cochineal1 into a pastry-bag with tube of plain1 small opening1 and trace a bow-knot with it4 ,fill the space between the outlines with pink icing1 and flatten it1 to look like a ribbon1 with a wet knife4 ,if the tracing is not satisfactory1 take it off with a knife1 wipe the cake with a dry cloth1 and make another trial4 ,a little practice with a pencil1 drawing a knot of the right size on paper1 will enable one to trace more easily the outlines on the cake4 ,illustration3 ,,no4 #agd4 ,,iced ,,cake ,,decorated ,,with ,,pink ,,bow-,,knot4 ,illustration3 ,,no4 #age4 #a4 ,,iced ,,cake ,,decorated ,,with ,,candied ,,rose-,,leaves4 #b4 ,,iced ,,cake ,,decorated ,,with ,,candied ,,violets4 ,illustration3 ,,no4 #agf4 ,,loaf ,,of ,,cake ,,covered ,,with ,,tutti ,,frutti ,,icing4 ,illustration3 ,,no4 #agg4 ,,cake-,,basket ,,holding ,,meringue ,,mushrooms4 ,illustration3 ,,no4 #agh4 #a4 ,,jelly-,,roll4 #b4 ,,daisy ,,cakes4 #c4 ,,medallion ,,fruit-,,cakes4 ,,cakes ,,decorated ,,with ,,candied ,,violets ,,and ,,with ,,candied ,,rose-,,leaves ,no4 #a4 ,cover a loaf of cake with icing flavored with rose-water or extract4 ,scatter over it candied pink rose-leaves4 ,no4 #b4 ,make a loaf of orange-cake4 ,cover it with white icing1 and arrange around it candied violets forming two wreaths4 ,,cake-,,basket ,,holding ,,meringue ,,mushrooms ,make a loaf of any kind of cake1 cup- or sponge-cake preferred4 ,bake it in a fluted pan4 ,soften a long piece of macaroni in boiling-hot water4 ,it must be pressed carefully and gradually into the water as the ends soften4 ,when the macaroni is sufficiently softened1 pour cold water over it1 lay it on a board1 and bend it into the shape of a handle of suitable size for the cake4 ,let it dry1 then brush it with the white of egg and sprinkle it with granulated sugar4 ,cut little holes in the top of the cake and insert the handle4 ,cover the top of the cake with mushroom-shaped meringues 7see page #ahi74 ,,small ,,cakes ,no4 #a4 ,jelly-roll4 ,make a layer of sponge-cake1 and while it is still hot cut off the edges1 spread it with jelly1 and roll it together4 ,then roll it in a stiff paper and tie it4 ,if the cake is not over-baked and is rolled while hot it will not crack4 ,the paper will keep it in shape4 ,cover the top and ends with icing4 ,decorate it with tracings of icing1 candied cherries1 and angelica4 ,no4 #b4 ,daisy cakes4 ,drop separate spoonfuls of sponge-cake mixture at intervals on a baking-sheet4 ,bake in a hot oven for a few minutes only1 and watch carefully that the edges do not burn4 ,the cakes will spread1 rising in the center1 and be thin on the edges4 ,spread the flat sides with an icing colored green4 ,blanch some almonds1 split them1 and cut them in strips4 ,arrange them in a circle1 and place in the center a little icing mixed with yolk of egg to color it yellow2 or the icing can be white and the almonds colored in the oven to a light yellow4 ,no4 #c4 ,medallion fruit-cakes4 ,use a sponge- or a cup-cake mixture and bake it in gem-pans4 ,if they rise in the center cut off the tops to even them4 ,invert them1 and with a small cutter stamp a circle in the center of each one and take out a thin layer of the cake4 ,cover the rest of the cakes with icing1 or the cakes may be moistened with water and then rubbed over with powdered sugar to whiten them4 ,place in the center of each1 where the piece was removed1 a piece of preserved peach or other fruit1 cut with the same stamp previously used1 so the fruit will exactly fit the opening4 ,illustration3 ,,no4 #agi4 ,,cup-,,cakes1 ,,decoration ,,of ,,flower ,,design4 ,,cup-,,cakes ,,with ,,decoration ,,of ,,flower ,,design ,make a cup-cake mixture and bake it in gem-pans4 ,invert the cakes and cover them with icing ,nos4 #a1 #b1 or #c4 ,place on top of each one half a candied cherry1 the flat side down1 two pieces of angelica cut into diamond shape to imitate leaves1 and a thin strip of angelica to imitate a stem4 ,illustration3 ,,no4 #ahj4 ,,cup-,,cakes1 ,,decoration ,,of ,,flower ,,design4 #a4 ,,cherry ,,cakes4 #b4 ,,domino ,,cakes4 #c4 ,,marble ,,cakes4 #d4 ,,hemispheres4 ,,fancy ,,cakes ,no4 #a4 ,cherry-cakes4 ,cut a layer of any kind of cake into pieces three inches long and two and a quarter wide4 ,ice them1 lay on candied cherries cut in halves1 small strips of angelica imitating stems1 and angelica cut in diamond-shaped pieces imitating leaves4 ,the cakes in illustration are made of sponge-cake2 the two on the outside are covered with icing ,no4 #d1 the other two with maple icing ,no4 #e4 ,no4 #b4 ,domino cakes4 ,cut a layer of cake into two pieces4 ,cover one with chocolate icing and the other with white icing4 ,while the icing is still soft cut the cake1 using a sharp knife1 into pieces three inches long and one and a half inches wide4 ,put a little decorating icing 7,no4 #af7 into a pastry-bag with plain tube of small opening1 and press it through on to the cakes in dots and lines to imitate dominoes4 ,use white icing for the chocolate pieces1 and the same icing mixed with cocoa powder for the white pieces4 ,no4 #c4 ,marble cakes4 ,drop any cake mixture from a spoon on to a floured baking-sheet1 using about a dessertspoonful of mixture for each cake1 and leaving enough space for the cakes to spread4 ,place on the flat sides icings of three colors and let them run together irregularly to give a marble-like appearance4 ,no4 #d4 ,hemispheres4 ,make a cake mixture1 using1 cupful of butter1 cupful of powdered sugar1 cupful of pastry flour1 teaspoonful of vanilla1 ,yolks of two eggs4 ,cream together the butter and sugar1 add the yolks and flavoring1 and then the flour4 ,make it into balls one inch in diameter1 by rolling small portions of the mixture between the hands4 ,roll the balls in powdered sugar and place them on a floured tin4 ,they will flatten in baking and leave the shape of hemispheres4 ,bake them in a moderate oven ten to fifteen minutes4 ,cover the flat sides with icing of different colors and ornament with decorating icing pressed through a tube of small opening4 ,in the illustration some of the cakes have only the decorating icing in rings with a spot of jelly in the center1 others have pistache with decoration1 and others have plain icing with a spot of jelly in the center4 ,,cream-,,cakes ,to a cupful of hot water add a tablespoonful of butter1 a tablespoonful of sugar1 and a dash of salt4 ,when the sugar is dissolved and the butter melted add a cupful and a quarter of flour4 ,cook it1 stirring all the time1 until it is a smooth paste that leaves the sides of the pan4 ,let it cool a few minutes and then add three or1 if necessary1 four eggs1 beating in well one at a time4 ,the paste should have sufficient consistency to hold its shape without spreading when dropped from a spoon4 ,put the paste into a pastry-bag with a plain tube of half-inch opening and press it through into balls from three quarters of an inch to two and a half inches in diameter1 according to the size of cakes wanted4 ,brush the tops with egg and bake in a slow oven for thirty to forty minutes1 or until the cakes are puffed and feel light4 ,if they are to be used for plain cream-cakes1 open them on one side and put in a spoonful of cream filling made as follows3 ,illustration3 ,,no4 #aha4 ,,cream ,,cakes1 ,,iced4 ,illustration3 ,,no4 #ahb4 ,,cream ,,cakes ,,with ,,jam ,,and ,,whipped ,,cream4 ,illustration3 ,,no4 #ahc4 ,,meringue ,,mushrooms4 ,,cream ,,filling ,beat together the yolks of five eggs1 half a cupful of sugar1 and a heaping tablespoonful of cornstarch1 add a pint of scalding milk and stir over the fire until it is well thickened1 then add half a teaspoonful of vanilla or other flavoring4 ,,cream-,,cakes1 ,,iced ,make cream-cakes two inches in diameter1 fill them with charlotte russe filling1 or with apricot or other jam1 and whipped cream4 ,cover them with icing ,no4 #a or #b2 or fill them with cream filling flavored with coffee and cover them with icing ,no4 #a made with coffee4 ,,cream-,,cakes ,,with ,,jam ,,and ,,whipped ,,cream ,make cream-cakes one to one and a half inches across4 ,open and spread the inside with apricot or any jam1 and then fill them with whipped cream4 ,boil a little sugar and water to the crack2 that is1 until a little of the boiling sugar dropped into water will be brittle enough to break with a snap4 ,pour this over the cakes1 and sprinkle them with chopped blanched almonds4 ,,little ,,cream-,,cakes ,,with ,,caramel ,,icing ,make cream-cakes of one inch diameter4 ,fill them with cream filling1 and cover them with sugar boiled to the crack1 as directed above4 ,place each one in a little paper box and serve with other fancy cakes4 ,,meringue ,,mushrooms ,place meringue mixture 7see page #aej7 in a pastry-bag with a plain tube1 and press it through into shapes like mushroom caps4 ,this is done by holding the tube still until enough of the egg is pressed through to form a cap of the size desired and high in the center4 ,with a wet knife lightly press down the point left by the tube1 and1 if necessary1 smooth the whole top4 ,on another paper make forms resembling mushroom stems1 and with a wet knife flatten the tops4 ,place all in a cool oven for a few minutes to form a crust1 but do not let them color4 ,when a little firm place them on the hot shelf to dry4 ,sprinkle the tops of the caps with powdered cocoa1 and with the finger darken an edge around the flat under surface to represent the gills of a mushroom4 ,moisten the tops of the stems with white of egg and stick them on the caps4 ,,cocoanut ,,meringues ,place meringue mixture 7page #aej7 in a pastry-bag with plain tube of one-half inch opening1 and press it through on to paper in pieces about three inches long4 ,cut the meringue from the tube to give clean ends4 ,sprinkle the tops with as much grated cocoanut as will adhere4 ,desiccated cocoanut can be used4 ,place in a moderate oven to color it lightly1 then remove to the hot shelf of the range to dry4 ,these meringues are also pretty if pressed through a star-tube into rings4 ,,galettes ,roll puff-paste trimmings as thin as possible4 ,stamp it all over with some rough surface which will pierce the paste 7a wooden meat-pounder was used for those in illustration74 ,then cut with a plain biscuit-cutter into round or oblong shapes4 ,lay these on a baking-sheet1 paint the tops all over evenly with egg1 and sprinkle them with powdered sugar4 ,bake in a medium oven until lightly colored4 ,every scrap of paste can be utilized for these cakes1 which are very nice with ice-cream or for afternoon tea-cakes4 ,illustration3 ,,no4 #ahd4 ,,cocoanut ,,meringues4 ,illustration3 ,,no4 #ahe4 ,,galettes4 ,there is a utensil for making these cakes1 but it is too expensive for general use4 ,it is a metal plate with raised pattern1 and over this the thin paste is rolled4 ,,pastry ,,fingers ,roll puff-paste to one-eighth inch thickness4 ,cut it into strips one inch wide and three inches long4 ,spread one half of the strips with a thin layer of any kind of jam1 and cover with the remaining strips1 making sandwich-like pieces4 ,bake in a hot oven for ten minutes1 or until done1 then paint the tops with white of egg and sprinkle with powdered sugar and chopped blanched almonds4 ,return to the oven to glaze and slightly color the nuts4 ,if not used at once place the fingers in the oven a few minutes to freshen them before serving4 ,,icings ,no4 #a4 ,using confectioners' sugar4 ,this is ,,xxxx sugar1 and is exceedingly fine4 ,mix confectioners' sugar with enough water to make it spread evenly4 ,a little flavoring of any kind may be put in the water1 but is not necessary4 ,this makes a soft1 clear icing1 which is very nice and is the easiest of all icings to prepare and handle4 ,for orange icing4 ,use strained orange juice instead of water1 or soak the grated peel in hot water for a little while1 and then strain it through a cloth and use the water4 ,for yellow icing4 ,dilute the yolk of an egg with a little water1 and flavor with mandarin orange extract4 ,for pistache icing4 ,color the water with green coloring paste1 and flavor it with one teaspoonful of orange-flower water and one quarter teaspoonful of bitter-almond extract4 ,for pink icing4 ,use strawberry juice1 or color water with a little cochineal4 ,for wine-cakes4 ,use sherry instead of water4 ,no4 #b4 ,hard1 white icing4 ,take the unbeaten white of an egg1 dilute it with a very little water and flavor it4 ,stir in powdered sugar until it is of the consistency to spread4 ,this makes a hard1 white icing4 ,no4 #c4 ,boiled icing4 ,put a cupful of granulated sugar and a half cupful of hot water into a saucepan and stir until the sugar is dissolved1 then let it boil without stirring until it threads or1 if dropped into water1 it can be taken up and rolled between the fingers into a soft ball4 ,remove it from the fire and stir until it slightly clouds1 then immediately pour it over the cake4 ,this makes a clear icing1 and is a good covering for cakes which are to be decorated1 as it gives1 with the decorating icing1 two colors4 ,no4 #d4 ,boiled icing1 ,no4 #b4 ,cook1 without stirring1 after the sugar is dissolved1 one cupful of granulated sugar and one quarter cupful of hot water until it threads1 then pour it slowly over the whipped white of one egg4 ,beat the mixture all the time1 and until it is cool enough to spread4 ,no4 #e4 ,maple icing4 ,boil to the thread or soft-ball stage a cupful of maple sugar with a quarter of a cupful of hot water to dissolve it1 or use maple syrup4 ,pour it slowly over the whipped white of one egg as in ,no4 #d4 ,no4 #f4 ,caramel icing4 ,boil a cupful of granulated sugar1 a half cupful of milk1 and a teaspoonful of butter to the thread or soft-ball stage4 ,flavor with a few drops of vanilla and stir until it begins to grain4 ,no4 #g4 ,crystal icing4 ,spread any icing over a cake1 and while it is still moist sprinkle over it the coarse grains of granulated sugar obtained by sifting4 ,no4 #h4 ,powdered sugar4 ,moisten with a brush the surface of a cake with the white of an egg diluted with a tablespoonful of water and stirred just enough to break the stringiness2 then dust it thickly with powdered sugar1 using a sifter4 ,after the egg has dried1 shake off the sugar that does not adhere4 ,no4 #i4 ,whipped cream4 ,flavor a half pint of cream with a few drops of vanilla and whip it until it is stiff and dry4 ,just before serving the cake ornament it with the whipped cream pressed through a pastry-bag and star-tube4 ,this cream is used with strawberry cake and with molasses gingerbread4 ,no4 #aj4 ,whipped cream with maple flavor4 ,heat two tablespoonfuls of maple syrup and dissolve in it one teaspoonful of granulated gelatine which has been soaked in a tablespoonful of cold water4 ,let the syrup cool so it will not heat the cream1 but before it sets stir it into a half pint of cream4 ,whip the cream to a stiff froth and press it through a pastry-bag and tube on to the cake in an ornamental pattern4 ,no4 #aa4 ,butter4 ,whip a half pound of butter until it is smooth and light1 sweeten it with thick sugar syrup flavored1 and add a level tablespoonful of cornstarch4 ,press it through a pastry-bag and tube on to the cake in ornamental designs4 ,no4 #ab4 ,mocha cream4 ,whip half a pound of butter1 using a fork1 until it is smooth and light4 ,flavor it with syrup made of a half cupful of sugar and a quarter cupful of strong coffee4 ,add a level tablespoonful of cornstarch to give the butter more stability4 ,press it through a pastry-bag and tube4 ,no4 #ac4 ,chocolate icing1 ,no4 #a4 ,dissolve one and a half ounces of unsweetened chocolate in one third cupful of cream or milk1 and add half a teaspoonful of butter4 ,when this mixture is a little cool add the beaten yolk of one egg1 one half teaspoonful of vanilla1 and enough confectioners' sugar to make it spread4 ,no4 #ad4 ,chocolate icing1 ,no4 #b4 ,melt two ounces of unsweetened chocolate on a hot pan1 remove it from the fire1 and add half a cupful of sugar1 one teaspoonful of butter1 and lastly a quarter cupful of milk4 ,replace it on the fire and cook until a little dropped into water will form a soft ball4 ,pour it over the cake4 ,no4 #ae4 ,tutti frutti icing4 ,cook a cupful of sugar and a quarter cupful of water to the thread or soft-ball stage4 ,turn it slowly on to the whipped white of one egg4 ,beat them together and add a tablespoonful each of chopped blanched almonds1 citron cut in small pieces1 seeded raisins1 candied cherries cut into pieces1 and angelica cut into bits4 ,spread it roughly over the cake4 ,any combination of fruits may be used instead of those given above4 ,as this is a rich icing1 it should be used on a plain cake1 such as cup- or sponge-cake4 ,no4 #af4 ,decorating icing4 ,whip the whites of two eggs to a very stiff froth1 then add slowly powdered sugar until the mixture is so stiff that every point and thread left by the beater will hold its place4 ,it requires beating a long time4 ,it is the same as meringue mixture1 except that it is made hard with sugar instead of by drying1 and takes about a half cupful of sugar to each egg4 ,,note4--,sprinkle a cake that is going to be frosted with flour as soon as it is taken from the pan4 ,before icing1 wipe off the flour4 ,this prevents the icing from running so much1 and makes it easier to spread4 ,,note4--,smooth icings with the broad side of a wet knife4 ,wipe the blade clean1 and dip it in water each time it is drawn over the icing4 ,in this way very rough surfaces can be smoothed4 ,,note4--,icing left over will keep any length of time1 if excluded from the air and not allowed to dry4 ,put it in a cup1 cover the cup with a wet cloth1 double several times1 and cover the cloth with a saucer4 ,,note4--,for other icings and directions1 see 8,century ,cook ,book10 page #dhc4 ---------------------------------------- -------------------------------- ,,chapter ,,xiv ,,breads ---------------------------------------- -------------------------------- ,,breads ,stirred ,bread ,water ,bread ,whole ,wheat ,bread ,unleavened ,bread-chips ,scotch ,oat-cakes ,pulled ,bread ,lace ,toast or ,zwieback ,swiss ,rolls ,luncheon or ,dinner ,rolls1 ,braids1 ,twists ,striped ,bread and ,butter ,checkered ,bread and ,butter ,sandwiches1 ,bread and ,butter ,sandwiches1 ,rolled or ,motto ,sandwiches1 ,lettuce ,sandwiches3 ,cucumber1 ,egg1 ,cheese1 ,watercress1 ,pt de ,foie ,gras1 ,chicken1 ,fish or ,meat1 ,nasturtium ,flowers1 ,olives1 ,nuts1 ,jam or ,jellies ,sandwiches1 ,toasted ,cheese ,brioche ,corn-muffins ,cheese-crackers ---------------------------------------- -------------------------------- ,illustration3 ,,no4 #ahg4 ,,stirred ,,bread4 ,,stirred ,,bread #a quarts of water1 #b tablespoonfuls of sugar1 #a tablespoonful of butter1 lard1 or cottolene1 #a tablespoonful of salt1 #a cake of compressed yeast1 ,flour enough to make a thick batter1 or about two and three-quarter quarts4 ,this quantity of material will make three loaves4 ,have the water warm1 not hot4 ,stir into the water the sugar1 salt1 softened butter1 and the yeast1 which has been dissolved in a tablespoonful of water 7yeast is more easily dissolved in a small quantity of water71 then stir in enough flour to make a batter as thick as can be stirred easily4 ,stir and beat the batter well for about ten minutes4 ,cover the bread-pan and set it in a warm place 7eighty degrees is the right temperature74 ,when the dough is light1 or about doubled in bulk1 stir it down1 and beat it well for a few minutes4 ,let it rise a second time1 and again beat it1 then turn it into the pans1 filling them half full4 ,the tops of the loaves can be made smooth by brushing them with a pastry-brush dipped in water4 ,the stirring gives a fine texture4 ,the dough rises quickly after the first rising1 and must be watched that it does not get light enough to sour4 ,let the loaves rise in the baking-pans to double in size1 then bake in a hot oven for one hour4 ,bread made in this way is very light and spongy1 and is much better than that which is made so thick with flour that it can be kneaded4 ,it has also the other advantages of being easier to make1 the results are more reliable1 and the objection of too much handling is removed4 ,it requires an experienced hand to knead bread without making it too heavy with flour4 ,illustration3 ,,no4 #ahh4 ,,water ,,bread4 ,,water ,,bread #b quarts of flour1 #a quart of water1 #a tablespoonful of salt1 #a cakes of compressed yeast4 ,place the flour on the hot shelf to get thoroughly warm4 ,let it be warm to the hand4 ,dissolve the yeast in a tablespoonful of water1 and add it1 with the salt1 to a quart of warm water4 ,turn the liquid into the flour1 reserving enough flour to use on the molding-board4 ,mix it thoroughly4 ,turn it on to the board and form it into well-shaped loaves4 ,this quantity of material will make three loaves4 ,let it rise in the pans to double in size1 which will take about one and a half hours4 ,bake for one hour4 ,this bread is made in about three hours4 ,it is the most simple receipt possible1 and gives excellent results4 ,some judgment must be used about the quantity of flour1 as it takes a little more or less according to its dryness4 ,,whole ,,wheat ,,bread #b quarts of whole wheat flour1 #a teaspoonful of salt1 cupful of molasses or of sugar1 cake of compressed yeast1 ,about #a quart of water4 ,add the salt to the water4 ,mix the molasses with part of the water and with the yeast1 which has been dissolved in a little water4 ,stir the liquid into the flour1 and add enough more water to make a thick batter4 ,beat it for some time1 or until it is well mixed and the batter is smooth4 ,let it rise overnight4 ,early in the morning stir it down1 and turn it into the pans4 ,let it rise in the pans to double in size1 and bake for one hour4 ,the above quantities will make two loaves4 ,illustration3 ,,no4 #ahf4 ,,bread-,,pan ,,with ,,close-,,fitting ,,cover4 ,the cover excludes the air from the dough1 so no crust forms while it is rising4 ,illustration3 ,,no4 #ahi4 ,,round ,,loaf ,,and ,,baking ,,tin4 ,,round ,,loaf ,,and ,,baking ,,tin ,any bread mixture may be baked in this pan4 ,the fancy form is its only recommendation4 ,round slices are attractive for a change1 and made into toast give also an agreeable variety4 ,the pan is filled barely half full of dough4 ,it is left to rise for one hour1 and is baked for one hour4 ,illustration3 ,,no4 #aij4 #a4 ,,unleavened ,,bread ,,chips4 #b4 ,,scotch ,,oat-,,cakes4 ,,unleavened ,,bread-,,chips ,mix into a quart of graham1 or of white1 or of whole wheat flour one tablespoonful of butter and one level tablespoonful of salt1 then add about one and a quarter cupfuls of milk and water1 half and half1 or enough to make a stiff dough4 ,flour the molding-board and roll the mixture thin1 fold it together twice and roll it again4 ,again fold it1 and again roll it very thin4 ,mark it off1 using a pastry-wheel1 into strips one and a quarter inches wide and four to five inches long4 ,bake it in a moderate oven for twenty minutes1 or until the chips are cooked through and are brittle1 but not very brown4 ,this bread is recommended for dyspeptics and people of delicate digestion1 on the theory that the yeast-plant is not thoroughly destroyed when baking bread1 and that it continues to ferment in the stomach4 ,,scotch ,,oat-,,cakes ,these cakes should be made of meal ground finer than any we are able to get in our markets2 therefore1 one must resort to the expedient of pounding in a mortar the finest meal obtainable1 and sifting it through a coarse mesh4 ,add to one cupful of fine meal one teaspoonful of salt and enough hot water to make a stiff dough4 ,sift some of the meal on to the molding-board1 and roll the mixture into a thin cake4 ,bake it slowly on a griddle until it is thoroughly dried4 ,illustration3 ,,no4 #aia4 ,,pulled ,,bread4 ,,pulled ,,bread ,take a loaf of freshly baked bread4 ,cut through the crust around the loaf at intervals of two inches1 then pull the thick slices apart4 ,remove the crumb from the crusts1 leaving it in ragged pieces4 ,place it in a slow oven to color and crisp1 turning it often enough to have it dry and color on every side4 ,illustration3 ,,no4 #aib4 ,,bread-,,plane4 ,,the ,,bread-,,cutter ,the bread-plane can be adjusted to cut slices of any thickness4 ,it will cut fresh bread very thin4 ,bread which is a day old it will cut as thin as lace4 ,for cutting bread for sandwiches it is especially useful4 ,illustration3 ,,no4 #aic4 ,,lack ,,toast ,,or ,,zwieback4 ,,lace ,,toast ,,or ,,zwieback ,use stale bread1 and with the bread-plane shave off slices as thin as lace4 ,spread the slices on pans and place them in the oven for a minute to brown1 or place them on a toaster on top of the range4 ,it will take but a minute for them to dry and take an even light-golden color4 ,this toast can be served with soup1 or at any time in place of cracker biscuits4 ,it is a form of toast much liked by people who do not eat starchy foods and so abstain from bread4 ,illustration3 ,,no4 #aid4 ,,swiss ,,rolls ,,in ,,the ,,dough4 ,illustration3 ,no4 #aie4 ,,swiss ,,rolls ,,baked4 ,,swiss ,,rolls ,scald one cupful of milk to which have been added one tablespoonful of sugar and two tablespoonfuls of butter4 ,when it has partly cooled add one half a cake of compressed yeast4 ,stir in well about three quarters of a quart of flour4 ,put it in a moderately warm place to rise4 ,when it is light1 place it in the ice-box for at least three hours1 or overnight4 ,when ready to use1 turn the raised dough on a well-floured board1 and roll it to a half-inch thickness4 ,spread the top with butter1 and roll the sheet of dough like a jelly-cake roll4 ,see illustration ,no4 #aid4 ,cut from the end of the roll slices three quarters of an inch in thickness4 ,place the slices in pans1 leaving plenty of room between each one1 so they will not touch in rising4 ,let them rise slowly until they are very light1 and more than doubled in size4 ,bake in a quick oven about twenty minutes4 ,illustration3 ,,no4 #aif4 ,,luncheon ,,or ,,dinner ,,rolls ,,and ,,braids ,,in ,,the ,,dough4 ,illustration3 ,,no4 #aig4 ,,luncheon ,,or ,,dinner ,,rolls ,,and ,,twists ,,baked4 ,,luncheon ,,or ,,dinner ,,rolls1 ,,braids1 ,,twists ,for these rolls1 any bread dough may be used4 ,in order to get the pieces of uniform size1 mold the dough into a roll about one and a half inches in diameter4 ,cut the roll into pieces one and a half inches long1 giving pieces the size of an egg1 or make the pieces larger1 if desired4 ,turn each piece into a ball1 and then1 using both hands1 roll it into shape1 making a roll which is thick in the center and pointed at each end4 ,see illustration ,no4 #aif4 ,place the rolls in pans1 giving them sufficient room to rise without touching4 ,when they have a little more than doubled in size1 brush the tops with beaten egg diluted with a little milk4 ,bake them in a quick oven for fifteen or twenty minutes4 ,for making braids1 roll the dough into pencil-shaped pieces about half an inch in diameter and five inches long4 ,brush each one with melted butter4 ,press the ends of three pieces together and braid them4 ,let them rise to double in size1 brush the tops with egg and milk1 and bake for fifteen to twenty minutes4 ,twists are made the same as braids1 using two instead of three pieces of dough4 ,illustration3 ,,no4 #aii4 ,,striped ,,bread ,,and ,,butter4 ,,striped ,,bread ,,and ,,butter ,,for ,,first ,,course ,,with ,,oysters ,,and ,,clams ,,on ,,the ,,half ,,shell4 ,,for ,,fish ,,and ,,salad ,,courses1 ,,also ,,for ,,afternoon ,,tea ,cut white and any kind of brown bread into slices from three eighths to half an inch in thickness4 ,spread each slice generously with butter which is soft enough to spread easily4 ,lay the slices together in alternating colors1 two buttered sides coming together in each layer4 ,when the pile of buttered slices is three and a half to four inches high1 cut it into good shape1 removing the crusts4 ,place the bread between two plates under a light weight and set it into the ice-box to harden the butter4 ,when ready to serve1 cut it into slices about as thick as the original slices1 and then into strips4 ,illustration3 ,,no4 #bjj4 ,,checkered ,,bread ,,and ,,butter4 ,,checkered ,,bread ,,and ,,butter ,cut1 one inch thick1 three slices each of white and of brown bread4 ,spread a slice of the white bread with a thick layer of soft butter4 ,lay on it a buttered slice of brown bread1 placing the buttered sides together4 ,cover the top of the brown slice with butter1 and lay on it a buttered slice of white bread1 the buttered sides together4 ,you have now three layers of bread1 with the brown slice in the middle4 ,repeat the operation1 reversing the order of the white and brown slices4 ,trim the two piles evenly1 and place them in the ice-box under a light pressure4 ,when the butter is well hardened1 cut slices an inch thick from the ends of both piles4 ,butter these slices as before1 placing two buttered sides together1 and arrange them so that the colors will alternate in squares4 ,the hardened butter holds the pieces together1 and if the slices are evenly cut1 a checkered square of bread will be the result4 ,put the bread and butter under a light pressure in the ice-box1 and when ready to serve cut it into thin slices4 ,illustration3 ,,no4 #bja4 ,,bread ,,and ,,butter ,,sandwiches4 #a4 ,,circles ,,of ,,brown ,,bread ,,with ,,nuts4 #b4 ,,circles ,,of ,,brown ,,and ,,white ,,bread ,,combined4 ,,bread ,,and ,,butter ,,sandwiches ,it is difficult to butter very thin slices of bread unless the butter is soft4 ,it is well1 when making plain bread and butter sandwiches1 to whip the butter until it is light1 soft1 and smooth1 and then to spread but one piece of the sandwich4 ,where filling is used it is not necessary to butter the bread1 as oil or butter is used in the paste4 ,no4 #a4 ,in circles with nuts4 ,thin slices of buttered ,boston brown bread1 or of graham bread1 cut with a biscuit-cutter into circles one and a half inches in diameter4 ,the meat of one half of an ,english walnut is placed on the top of each one and held in place with a little butter4 ,no4 #b4 ,brown and white bread combined4 ,cut into circles two and a half inches or less in diameter thin slices of brown and white bread4 ,use a buttered round of brown and of white bread for each sandwich4 ,illustration3 ,,no4 #bjb4 #a4 ,,lettuce ,,sandwiches4 #b4 ,,rolled ,,or ,,motto ,,sandwiches4 ,,rolled ,,or ,,motto ,,sandwiches ,for rolled sandwiches the bread should be very fresh and moist1 and entirely free from crust4 ,as it is difficult to cut fresh bread with a knife1 use a loaf which is a day old if a bread-plane is not at hand4 ,cut it into slices one eighth of an inch thick1 using a sharp knife4 ,it will cut easier if the crust is first removed from the loaf4 ,arrange the slices in a pile and cut them all together into good shape4 ,wrap the bread in a wet cloth and let it stand in a cool place for two hours4 ,the bread will then be moist and pliable enough to roll without breaking4 ,the slices may be simply buttered1 or they may be spread with any mixture desired4 ,if meat or fish is used1 it should be reduced to paste by chopping and pounding1 and be well seasoned4 7,see 8,century ,cook ,book10 page #cfd47 ,use some butter or oil in the mixture1 so the slices will not need to be buttered4 ,spread the slices with the paste and roll them carefully1 then roll each one in a piece of paraffin paper1 cut long enough to wrap the sandwich one and a half times1 and wide enough to extend an inch over each end4 ,twist the ends of the paper4 ,keep the sandwiches in the ice-box until ready to use1 and serve them with the papers on4 ,wrapped sandwiches will keep fresh for forty-eight hours4 ,they are especially suitable for travelers and for picnics4 ,,lettuce ,,sandwiches ,cut fresh bread into slices a little more than one eighth of an inch in thickness1 using the bread-plane if convenient4 ,arrange the slices in a pile1 and cut the bread into a shape about four by four and a half inches4 ,this removes the crusts and leaves all the slices of exactly the same size4 ,uniformity in size and shape is one of the points to observe in making sandwiches4 ,spread the slices lightly with butter which is soft enough to spread evenly without tearing the bread4 ,place on each buttered slice a leaf of crisp lettuce which is large enough to extend a little over the ends of the slice1 and from which the midrib has been removed4 ,sprinkle the lettuce plentifully with salt4 ,roll the slices carefully1 and tie around each one a piece of paper the width of the bread4 ,at the time of serving1 this paper is removed and the butter will then be sufficiently hardened to keep the rolls in shape4 ,place the sandwiches on a plate1 cover them with a wet napkin1 and keep them in a cool place until ready to serve4 ,in this way sandwiches may be kept fresh for twenty-four hours4 ,,sandwich ,,fillings ,chicken and celery4 ,chop chicken and celery in equal quantities until they are very fine4 ,mix them to a paste with mayonnaise4 ,egg filling4 ,chop hard-boiled eggs until very fine and mix them to a paste with plain ,french dressing1 or with mayonnaise4 ,ham filling4 ,put in a saucepan two tablespoonfuls of butter1 one teaspoonful of mustard1 one teaspoonful of sugar1 and the yolks of two eggs4 ,beat them together1 and add slowly1 stirring all the time1 three quarters of a cupful of hot vinegar4 ,place it on the fire and stir until the mixture is a little thickened1 then add one cupful of minced ham and two thirds of a cupful of tender celery1 also chopped very fine4 ,add salt and pepper to taste4 ,this preparation can be kept1 to use as needed1 if put into preserve glasses and covered with melted butter or lard4 ,,sandwiches ,,made ,,of ,,cucumber1 ,,egg1 ,,cheese1 ,,watercress1 ,p,t ,,de ,,foie ,,gras1 ,,chicken1 ,,fish ,,or ,,meats1 ,,nasturtium ,,flowers1 ,,olives1 ,,nuts1 ,,jams ,,or ,,jellies ,cut the bread into slices one eighth of an inch thick1 and remove the crust as directed above4 ,the filling of a sandwich should be as thick as one of the slices of bread4 ,after the sandwiches are prepared1 using the whole slices1 cut them into the shapes desired4 ,this may be small squares1 fingers1 triangles1 circles1 or hearts1 as the fancy or occasion dictates4 ,where a variety of sandwiches are being served at the same time1 each variety should be cut alike1 but of a different pattern from the others1 and the dish garnished distinctively4 ,for instance1 a hard-boiled egg cut lengthwise1 a square of cheese1 a few olives1 nuts1 flowers1 or whatever the filling used1 can be placed in the center of the plate1 and the sandwiches arranged in a circle around it4 ,a wishbone makes a good label for chicken1 and parsley or gherkins would indicate meat mixtures4 ,the brown breads make excellent sandwiches1 and help to give variety4 ,cucumbers sliced1 and watercress freed from the large stems1 may be mixed with ,french dressing before being placed in the bread1 or they may be only salted4 ,nasturtium flowers require no seasoning4 ,olives and nuts are sliced or cut into small pieces1 but should not be cut very fine1 as it injures their flavor4 ,cheese may be sliced or grated4 ,see 8,century ,cook ,book10 page #cfd1 for further directions about mixtures for fillings4 ,when the sandwiches are finished they should be placed between plates under a light weight1 covered with a damp cloth1 and kept in a cool place until the time of serving4 ,illustration3 ,,no4 #bjc4 ,,sandwiches4 #a4 ,,rolled ,,sandwiches ,,filled ,,with ,,strips ,,of ,,celery4 #b4 ,,heart-,,shaped ,,sandwiches ,,filled ,,with ,,chopped ,,green ,,peppers ,,and ,,mayonnaise4 #c4 ,,ham ,,sandwiches ,,cut ,,to ,,the ,,shape ,,of ,,playing-,,cards ,,and ,,decorated ,,with ,,pickled ,,beets ,,to ,,imitate ,,the ,,three ,,and ,,four ,,spots ,,of ,,hearts ,,and ,,clubs4 #d4 ,,chicken ,,sandwiches ,,stamped ,,with ,,club- ,,and ,,spade-,,shaped ,,cutters4 ,nos4 #c and #d are novelties to serve at card-parties4 ,illustration3 ,,no4 #bjd4 ,,sandwiches ,,of ,,various ,,shapes4 ,sandwiches prepared for a traveler's luncheon should be made a little thicker and larger than directed above1 as they must be hearty enough to constitute a meal4 ,if wrapped in paraffin paper1 they will keep fresh for a long time4 ,illustration3 ,,no4 #bje4 ,,toasted ,,cheese ,,sandwiches4 ,,toasted ,,cheese ,,sandwiches ,make a filling of grated cheese1 toast the sandwiches on both sides1 and serve them hot4 ,many kinds of sandwiches may be toasted4 ,sandwiches left over may be utilized in this way4 ,illustration3 ,,no4 #bjf4 ,,loaf ,,of ,,brioche4 ,,brioche ,brioche is a light bun4 ,the mixture is also used for savarins and babas4 ,see page #adg4 ,make a leaven as follows3 ,add to a cupful of tepid milk a yeast-cake and half a pound of flour4 ,mix it well and set it in a warm place to rise until it is very light4 ,it will take about an hour4 ,sift on to a rolling-board one pound of flour1 and make a well in the center4 ,break seven eggs into a bowl1 add a teaspoonful of salt1 and beat the eggs enough to break them thoroughly4 ,cut three quarters of a pound of butter into pieces4 ,put three tablespoonfuls of milk and two tablespoonfuls of sugar into the well of flour1 add a piece of butter and some of the broken eggs4 ,work all these together with the hand1 incorporating the flour gradually4 ,add the eggs and butter gradually until all are worked in1 and continue the working for some time1 then add the leaven and work the whole mixture for a long time1 or until it does not stick4 ,set it aside to rise and double in size1 work it again1 and put it in the ice-box for twelve hours4 ,,to ,,make ,a ,,loaf ,,of ,,brioche ,mold the brioche dough into a round ball4 ,place it in a pan1 make a depression in the top with the hand1 brush it with egg diluted with a little milk1 and put into it a small ball of dough4 ,cut slits around the large ball4 ,let it rise1 then bake it in a hot oven4 ,illustration3 ,,no4 #bjg4 ,,cornmeal ,,muffins4 ,,corn-,,muffins #a cupfuls of white flour1 #a cupfuls of yellow meal1 cupful of sugar1 #b cupfuls of milk1 #b tablespoonfuls of butter1 tablespoonful of salt1 #b teaspoonfuls of baking-powder1 #b eggs4 ,put a cupful of milk in a saucepan on the fire and let it come to the scalding-point1 then stir in the cornmeal1 and continue to stir until the meal is thoroughly expanded4 ,if a coarse meal is used1 it should cook for a few minutes to destroy the grainy texture4 ,remove the meal from1 the fire and stir into it the butter and the sugar4 ,let it stand until cool1 then add the rest of the milk1 the eggs1 which have been beaten 7yolks and whites together71 the salt1 and lastly the flour1 which has been thoroughly mixed with the baking-powder by sifting4 ,stir the mixture to smoothness and turn it into well-buttered gem-pans4 ,bake in a moderate oven for about forty-five minutes4 cornmeal should be thoroughly cooked1 and the baking can be continued until the muffins draw away from the sides of the pans4 ,the baking should be slow at first1 so the muffins will rise evenly1 giving a flat top4 ,this quantity of mixture will make one dozen large muffins4 ,the receipt may be modified by using less sugar or less butter1 or by changing the proportions of meal and flour4 ,illustration3 ,,no4 #bjh4 ,,cheese-,,crackers4 ,,cheese-,,crackers ,spread any biscuits with butter1 and put them in the oven to brown slightly4 ,as soon as they are removed from the oven cover them with grated cheese1 let them stand a few minutes1 then shake off all the cheese that does not stick4 ,saltine biscuits are especially good to use with cheese4 ---------------------------------------- -------------------------------- ,,index ---------------------------------------- -------------------------------- ,,index ,a ,anchovy canaps1 #da ,eggs1 #dj ,apple and celery salad1 #aba ,apple pudding1 jellied1 #adf ,apple salad1 individual1 #abb ,apples1 baked1 #ada ,richelieu1 #adj ,stewed1 ,no4 #a1 #adj ,no4 #b1 #ada ,apricots1 compote of1 #adb ,water-ice1 #agj ,aspic of chicken1 #abe ,of pt de foie gras1 #abf ,of vegetables1 #abj ,b ,babas1 #adg ,baked apples1 #ada ,bananas1 #ach ,fillets of fish with sauce1 #ff ,hominy1 #if ,mushrooms1 #gi ,quinces1 #ach ,sweetbreads1 #gc ,tomatoes and fontage cups1 #ha ,bananas1 baked1 ,no4 #a1 #ach ,no4 #b1 #ach ,and cream1 #adc ,sautd1 #ach ,bavarian cream sliced and garnished with cream-cakes1 #aec ,bean croquettes1 #ih ,beaten omelet1 #eb ,beef consomm1 #de ,casserole1 #he ,boiled ham1 ,no4 #a1 #abh ,no4 #b1 #abh ,icing1 #aib ,lettuce1 #if ,boned ham1 #abi ,braids1 #bjc ,brandy peaches1 #aji ,bread braids1 #bjc ,bread and butter1 checkered1 #bjd ,sandwiches1 brown and white combined1 #bje ,sandwiches in circles with nuts1 #bje ,sandwiches1 remarks about1 #bje ,striped1 #bjd ,bread-cutter1 #bjb ,bread and jam tartlets1 #adc ,pulled1 #bjb ,round loaf of1 #bja ,stirred1 #aii ,twists1 #bjc ,unleavened1 #bja ,water1 #bjj ,whole wheat1 #bjj ,brioche1 #bji ,brioche1 loaf of1 #baj ,remarks about1 #bji ,to make1 #bji ,broiled lobster1 #fc ,quails1 #aae ,shad roe1 #fd ,smelts1 #fd ,tomatoes1 #ig ,browned sauce1 #ajb ,burning cherries1 #adj ,peaches1 #adj ,butter1 matre d'htel1 #ajd ,ways of preparing1 #ca ,icing1 #id ,c ,cabbage salad1 #abb ,caf ,frapp1 #aga ,cake1 cocoanut1 #ahb ,cake-basket holding meringue mushrooms1 #ahe ,cake1 chocolate1 #ahb ,decorated in two shades of white1 #ahd ,with candied rose-leaves1 #ahe ,with pink bow-knot1 #ahd ,with tutti frutti icing1 #aie ,with candied violets1 #ahe ,gingerbread1 #agi ,with chocolate glaze1 #agi ,with icing and preserved ginger1 #ahj ,with whipped cream1 #ahj ,jelly-roll1 #ahe ,orange1 in crescents1 #aha ,in layers1 #aha ,no4 #b1 or plain cup1 #aha ,strawberry1 ,no4 #a1 #afb ,no4 #b1 #afb ,cakes1 cream1 how to make1 #ahh ,iced1 #ahi ,cakes1 cherry1 #ahg ,cup1 #aha ,decorated with flower design1 #ahf ,daisy1 #ahf ,domino1 #ahg ,hemispheres1 #ahg ,marble1 #ahg ,meringue mushrooms1 #ahi ,meringues1 cocoanut1 #aij ,pastry fingers1 #aia ,with medallion of fruit1 #ahf ,calf's brains l'aurore1 #ge la poulette1 #ge ,to prepare1 #ge ,with black butter1 #gf ,with hollandaise1 #gf ,canaps1 anchovy1 #da ,of caviare1 #da ,of salmon1 #dj ,caramel icing1 #aic ,casserole of beef1 #he ,of chicken1 ,no4 #a1 #ii ,no4 #b1 #ii ,celery1 cream of1 #dh ,sandwiches1 #bjg ,charlotte russe1 strawberry1 ,no4 #a1 #aej ,no4 #b1 #aej ,checkered bread and butter1 #bjd ,cheese-crackers1 #baa ,cheese1 cream1 with ,bar-le-duc currants1 #aca ,croquettes1 #aji ,patties1 #aaj ,sandwiches1 toasted1 #bji ,cherries1 #agf ,burning1 #adj ,cherry-cakes1 #ahg ,chestnut bavarian1 #adi ,pure1 #adh ,chestnut salad1 #abd ,chicken aspic1 #abe ,casserole1 #ii ,consomm1 #df ,en surprise1 #aja ,fried in cream1 #ajj ,joints1 #ajj ,mousse1 #abf ,salad1 #abc ,smothered1 #ajj ,timbales1 #gg ,chocolate bread pudding1 #acf ,cake1 #ahb ,cream1 #aec ,icing1 #aid ,sauce for ice cream1 #afg ,sponge1 #aec ,clam broth1 #df ,bisque1 #df ,cocktails1 #ci ,clams1 cream of1 #dg ,on the half shell1 #da ,cocoanut-cake1 #ahb ,cocoanut cream-cake1 #ahc ,meringues1 #aij ,pie1 #afj ,pudding1 #acf ,coffee mousse1 #adg ,cold cut meats1 #abg ,cold fish1 garnished1 #abi ,halibut1 #aia ,cornmeal muffins1 #baj ,cold dishes1 #bj ,service1 #abe ,slaw1 #fa ,compote of apricots1 #adb ,of figs1 #adb ,of pears1 #adb ,consomm of beef1 #de ,of chicken1 #df ,coquilles of sweetbreads1 #gd ,cornstarch puddings1 #add ,cottage pie1 #ij ,cranberry pie1 #afj ,cream-cakes1 #ahh ,how to make1 #ahh ,iced1 #ahi ,little1 with caramel icing1 #ahi ,with jam and whipped cream1 #ahi ,cream cheese with ,bar-le-duc currants1 #aca ,dressing1 #aaf ,cream of celery1 #dh ,of clams1 #dg ,of oysters1 #dg ,of spinach1 #dh ,creamed egg baskets1 #ed ,fish garnished with potatoes1 #fg ,lobster1 #fc ,poached eggs1 #ed ,croquettes1 #gf ,of beans1 #ih ,of cheese1 #aji ,of farina1 #ace ,of shad roe1 #fd ,crystal icing1 #aic ,cup-cake1 #aha ,cup-cakes with flower design1 #ahf ,currant pie1 #afj ,shortcake1 #afb ,currants1 #ch ,frosted1 #ch ,on individual plates1 #ch ,d ,daisy cakes1 #ahf ,dinner rolls1 #bjc ,dishing and garnishing1 #g ,domino cakes1 #ahg ,dressing1 cream1 #aaf ,dressing1 ,french1 #aae ,mayonnaise1 #aaf ,e ,eggs1 anchovy1 #dj l'aurore1 #eg la ,romaine1 #ec ,baked in green peppers1 #ec ,in tomatoes1 #ec ,farci1 ,no4 #a1 #ef ,no4 #b1 #ef ,in nests1 #ee ,poached and creamed1 #ed ,remarks about1 #ea ,scrambled with tomatoes1 #ed ,spanish1 #ef ,to poach1 #ea ,in ,french style1 #ea ,to scramble1 #ea ,with giblet sauce1 #eg ,entres1 #fi ,f ,farina croquettes1 #ace ,fig pudding1 #acf ,figs1 compote of1 #adb ,fillets of beef1 remarks about1 #he ,with tomatoes1 #hf ,and mushrooms1 #hg ,fillets of fish1 baked1 #ff ,fried1 #fe ,remarks about1 #fe ,with mushrooms1 #fg ,fillets of flounder1 #fe ,fillings for sandwiches1 #bjg ,fish la ,japonnaise1 #fg ,cold1 #abi ,creamed and garnished with potatoes1 #fg ,cutlets1 cold1 #acj ,halibut1 cold1 #aca ,in the garden1 #acj ,fontage cups1 #cj ,forcemeat1 #aja ,frangipane tartlets1 #aeh ,french dressing1 #aae ,omelet1 #eb ,fried fillets of fish1 #fe ,oysters with cold slaw1 #fa ,scallops1 #fb ,frosted currants1 #ch ,frozen punches1 #aji ,fruit souffls1 #aci ,tartlets1 #aei ,fruits1 cherries1 #agf ,currants1 #ch ,pears1 #agf ,pineapples1 #age ,salpicon of1 #cg ,g ,galettes1 #aij ,garnishing1 #g ,garnished cold fish1 #abi ,gingerbread with chocolate glaze1 #agi ,with icing and preserved ginger1 #ahj ,with whipped cream1 #ahj ,glaze1 #ajd ,glazed tongue1 #abg ,gnocchi la ,franaise1 #aaa l',italienne1 #aaj la ,romaine1 #aaj ,grape-fruit in glasses1 #cg ,green-gage pudding1 #acg ,green pepper sandwiches1 #bjh ,h ,ham1 boiled1 #abh ,boned1 #abi ,and eggs1 minced1 #ib ,hard sauce1 #aje ,hemisphere cakes1 #ahg ,hollandaise sauce1 #ajc ,horseradish sauce1 #hh ,huckleberry pudding1 #ace ,i ,ice cream1 peach1 #afi ,melon1 #afh ,plain1 #afg ,strawberry1 #afh ,icing1 boiled1 #aib ,butter1 #aid ,caramel1 #aic ,chocolate1 #aid ,confectioners' sugar1 #aia ,orange1 #aia ,pink1 #aib ,pistache1 #aib ,wine1 #aib ,yellow1 #aia ,crystal1 #aic ,mocha cream1 #aid ,powdered sugar1 #aic ,tutti frutti1 #aie ,whipped cream1 #aic ,with maple sugar1 #aic ,individual currants1 #ch ,pineapple1 #ch ,j ,jalousies1 #aei ,jam tart1 #aeg ,jardinire1 #ha ,jellied cutlets1 #acj ,jelly-roll1 #ahe ,l ,lace toast1 #bjb ,leg of mutton la jardinire1 #hi ,slices la jardinire1 #ij ,lemon water-ice1 #afi ,lettuce1 boiled1 #if ,and nasturtium salad1 #aah ,sandwiches1 #bjf ,liquid sauces1 #aje ,liver loaf or timbale1 #abg ,timbales1 #gh ,lobster1 broiled1 #fc ,creamed1 #fc ,m ,macedoine water-ice1 #aga ,matre d'htel butter1 #ajc ,maple icing1 #aic ,sauce for ice cream1 #afh ,marble cakes1 #ahg ,mayonnaise dressing1 #aaf ,measures and terms1 #cb ,meat and potato pie1 #ia ,sauces1 #ajb ,meats1 cold1 #abg ,medallion cakes1 #ahf ,melon ice cream1 #afh ,meringue cream tart1 #aeb ,crown1 #aeb ,mushrooms1 #ahi ,ring1 #aea ,meringues filled with whipped cream or ice cream1 #aec ,how to make1 #aej ,minced ham and eggs1 #ib ,meat with potato rings1 #ia ,mocha cream icing1 #aid ,motto sandwiches1 #bjf ,mousse1 chicken1 #abf ,coffee1 #adg ,peach1 #adh ,muffins1 cornmeal1 #baj ,mushrooms1 baked1 #gi ,of meringue1 #ahi ,stuffed1 #gi ,muskmelon1 #ci ,mutton chops la soubise1 #hg ,boned1 with artichokes1 #hh ,with mushrooms1 #hi ,with horseradish sauce1 #hh ,o ,omelet1 beaten1 #eb ,chasseur1 #ec ,plain ,french1 #eb ,orange-cake in crescents1 #aha ,in layers1 #aha ,orange icing1 #aia ,water-ice1 #agj ,oranges1 #cg ,oyster cocktails1 #ci ,oysters la ,newburg1 #fb ,cream of1 #dg ,fried1 with cold slaw1 #fa ,on the half shell1 #da ,sautd1 #fa ,p ,panned chicken1 #ajj ,pastry-bag1 #cj ,pastry fingers1 #aia ,burning1 #adj ,peaches1 brandy1 #aji ,and cream1 #adc ,peach ice cream1 #afi ,mousse1 #adh ,pudding1 #ade ,pears1 #agf ,compote of1 #adb ,pie1 cottage1 #ij ,cranberry1 #afj ,currant1 #afj ,meat and potato1 #ia ,pineapple1 ,nos4 #a1 #b1 #c1 #d1 #age ,individual1 #ch ,pudding1 #adf ,water-ice1 #agj ,pine cones1 #add ,pink icing1 #aib ,pistache icing1 #aib ,plain ,french omelet1 #eb ,playing-card sandwiches1 #bjh ,poached eggs1 #ea ,in ,french style1 #ea ,with greens1 #ee ,pork tenderloins with fried apples1 #id ,potato pure1 #ie ,straws1 #bh ,salad1 #abc ,potatoes1 baked1 #ie ,mashed1 #bg ,puffed1 #bh ,pudding1 chocolate bread1 #acf ,cocoanut1 #acf ,cornstarch1 #add ,fig1 #acf ,green-gage1 #acg ,huckleberry1 #ace ,jellied apple1 #adf ,peach1 #ade ,pineapple1 #adf ,sauces1 #aje ,tapioca1 #ade ,with prunes1 #acg ,puff-paste1 how to make1 #aed ,pulled bread1 #bjb ,punches1 #aji ,pure of chestnuts1 #adh ,q ,quails1 broiled1 #aae ,roasted1 #aae ,quenelles of cornmeal1 #if ,quinces1 baked1 #ach ,r ,remarks about bread and butter sandwiches1 #bje ,brioche1 #bji ,fillets of fish1 #fe ,sandwiches1 #bjh ,scallops1 #fb ,soups1 #de ,rice la ,milanese1 #ie ,rice prune pudding1 #adf ,rissoles1 #ga ,roasted quails1 #aae ,rolled fillets of flounder1 #fe ,sandwiches1 #bjf ,rolls1 luncheon1 #bjc ,swiss1 #bjc ,s ,salad1 artichoke bottoms1 #aai ,asparagus tips1 #aai ,bouquet1 #aah ,lettuce and tomato and eggs1 #aai ,cabbage1 #abb ,celery and apple1 #aba ,chestnut1 #abd ,chicken1 #abc ,cucumber and tomato1 #abj ,daisy1 #aai ,dressing1 cream1 #aaf ,french1 #aae ,mayonnaise1 #aaf ,fruits1 #abd ,lettuce and hard boiled egg1 #aah ,lettuce hearts1 #aah ,mashed potato1 #abc ,plain lettuce1 #aag ,preparing1 #aaf ,remarks about1 #aag ,shad roe1 #abc ,tomato and green pepper1 #aba ,turnip cups with celery1 #aba ,vegetable1 #abj ,salpicon1 #gb ,of fruits in glasses1 #cg ,on glass plate1 #cg ,sandwiches1 bread and butter1 #bje ,brown and white bread1 #bje ,celery1 #bjg ,fillings for1 #bjg ,green pepper1 #bjh ,in circles with nuts1 #bje ,lettuce1 #bjf ,playing-card1 #bjh ,remarks about1 #bje ,rolled or motto1 #bjf ,toasted cheese1 #bji ,sauce1 brown1 #ajb ,hollandaise1 #ajc ,horseradish1 #hh ,hot chocolate1 #afg ,hot maple1 #afh ,matre d'htel1 #ajc ,soubise1 #hg ,supreme1 #ajb ,tomato pure1 #ajc ,white1 #ajb ,sautd bananas1 #ach ,oysters1 #fa ,savarins1 #adg ,scallops1 fried1 #fb ,remarks about1 #fb ,on the shell1 #fc ,scotch oat-cakes1 #bjb ,scrambled eggs with brains1 #eh ,with tomato1 #ed ,shad roe1 broiled1 #fd ,croquettes1 #fd ,salad1 #abc ,shortcake1 currant1 #afb ,smelts1 broiled1 #fd ,smothered chicken1 #ajj ,soubise sauce1 #hg ,souffls1 fruit and others1 #aci ,remarks about1 #aci ,strawberry1 #aci ,soups1 remarks about1 #de ,spanish eggs1 #ef ,spinach1 #ig ,cream of1 #dh ,squabs1 #aae ,stewed apples1 #adj ,strawberry bavarian1 #aej ,ice cream1 #afh ,souffl1 #aci ,tartlets1 #aeh ,water-ice1 #agj ,strawberry-cake1 #afb ,strawberries and cream1 #adc ,on individual plates1 #ch ,striped bread and butter1 #bjd ,stuffed green peppers1 #ha ,mushrooms1 #gi ,tomatoes1 #hj ,stuffing for tomatoes1 #hj ,supreme sauce1 #ajb ,sweetbreads1 baked1 #gc ,coquilles of1 #gd ,glazed1 #gd ,remarks about1 #gc ,to prepare1 #gc ,swiss rolls1 #bjc ,t ,tapioca pudding1 #ade ,with prunes1 #acg ,tart1 jam1 #aeg ,tartlet shells1 how to make1 #aeg ,tartlets1 bread and jam1 #adc ,frangipane1 #aeh ,fruit1 #aei ,pine cones1 #add ,strawberry1 #aeh ,terms1 #cb ,timbale of liver1 cold1 #abg ,timbales of chicken1 #gg ,of liver1 #gh ,tomato farci1 #ig ,and green pepper salad1 #aba ,pure1 #ajc ,tomatoes1 baked1 and fontage cups1 #ha ,broiled1 #ig ,stuffed1 #hj ,stuffing for1 #hj ,tongue1 glazed1 #abg ,tutti frutti icing1 #aie ,twists1 #bjc ,u ,unleavened bread1 #bja ,v ,veal l',italienne1 #ic ,chops1 #ib ,cutlets1 small1 #ic ,grenadines of1 #id ,vegetable salad1 #abj ,vegetables1 aspic of1 #abj ,vegetarian dish1 #hb ,vol-au-vent1 #ga ,w ,water bread1 #bji ,water-ice1 apricot1 #agj ,lemon1 #afi ,macedoine1 #aga ,orange1 #agj ,pineapple1 #agj ,strawberry1 #agj ,water-ices in general1 #afi ,whipped cream icing1 #aic ,white sauce1 #ajb ,whole wheat bread1 #bjj ,wine icing1 #aib ,y ,yellow icing1 #aia ---------------------------------------- -------------------------------- ,transcriber's ,notes3 ,missing or obscured punctuation was silently corrected4 ,typographical errors were silently corrected4 ,inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book4 ,text that was in italics is enclosed by underscores 7italics72 text that was bold by 8equal0 signs 7bold74