,illustration3 ,table set for ,serving on the ,table4 ,,practical ,,cooking ,,and ,,dinner ,,giving4 ,a ,,treatise ,,containing ,,practical ,,instructions ,,in ,,cooking2 ,,in ,,the ,,combination ,,and ,,serving ,,of ,,dishes2 ,,and ,,in ,,the ,,fashionable ,,modes ,,of ,,entertaining ,,at ,,breakfast1 ,,lunch1 ,,and ,,dinner4 ,,by ,,mrs4 ,,mary ,f4 ,,henderson4 ,,illustrated4 ,illustration ,,new ,,york3 ,,harper ,,brothers1 ,,publishers1 ,,franklin ,,square4 #ahgg4 ,entered according to ,act of ,congress1 in the year #ahgf1 by ,,harper ,,brothers1 ,in the ,office of the ,librarian of ,congress1 at ,washington4 ,,to ,,my ,,friend ,,mrs4 ,,ellen ,,ewing ,,sherman1 ,a ,,lady ,,who ,,studies ,,the ,,comforts ,,of ,,her ,,household1 ,,these ,,receipts ,,are ,,affectionately ,dedicated4 ,,preface4 ,the aim of this book is to indicate how to serve dishes1 and to entertain company at breakfast1 lunch1 and dinner1 as well as to give cooking receipts4 ,too many receipts are avoided1 although quite enough are furnished for any practical cook-book4 ,there are generally only two or three really good modes of cooking a material1 and one becomes bewildered and discouraged in trying to select and practice from books which contain often from a thousand to three thousand receipts4 ,no claim is laid to originality4 8,receipts which have not stood the test of time and experience are of but little worth40 ,the author has willingly availed herself of the labors of others1 and1 having carefully compared existing works--adding here and subtracting there1 as experience dictated--and having also pursued courses of study with cooking teachers in ,america and in ,europe1 she hopes that she has produced a simple and practical book1 which will enable a family to live well and in good style1 and1 at the same time1 with reasonable economy4 ,the absence from previous publications of reliable information as to the manner of serving meals has been noticed4 ,fortunately1 the fashionable mode is one calculated to give the least anxiety and trouble to a hostess4 ,care has been taken to show how it is possible with moderate means to keep a hospitable table1 leaving each reader for herself to consider the manifold advantages of making home1 so far as good living is concerned1 comfortable and happy4 ,m4 ,f4 ,h4 ,,st4 ,,louis1 #ahgf4 ,,contents4 ,,page ,,setting ,,the ,,table ,,and ,,serving ,,the ,,dinner #ac ,,the ,,dinner ,,party #bg ,,cooking ,,as ,,an ,,accomplishment #cj ,,breakfast #cc ,,lunch #cf ,,gentlemen',s ,,suppers #ci ,,evening ,,parties #dj ,,something ,,about ,,economy #dj ,,directions ,,and ,,explanations #dc ,,cooking ,,utensils #ea ,,bread1 ,,and ,,breakfast ,,cakes #fc ,,tea #gf ,,coffee #gf ,,chocolate #gh ,,cocoa #gh ,,soup #gh ,,fish #ii ,,shell-,,fish #aac ,,sauces #aai ,,beef #abi ,,veal #adf ,,sweet-,,breads #aeb ,,mutton #aee ,,lamb #aei ,,pork #afj ,,poultry #aff ,,geese1 ,,ducks1 ,,and ,,game #ahj ,,vegetables #aij ,,shells1 ,,or ,,coquilles #bjf ,,potting #bjh ,,macaroni #bji ,,eggs #bab ,,salads #bai ,,fritters #bbi ,,pastry #bcb ,,canning #bdd ,,preserves #bdh ,,pickles ,,and ,,catchups #beg ,,cheese #bfb ,,sweet ,,sauces ,,for ,,puddings #bff ,,puddings ,,and ,,custards #bfi ,,bavarian ,,creams #bhb ,,desserts ,,of ,,rice #bhf ,,wine ,,jellies #bij ,,cake #bid ,,candies #cje ,,ices #cjf ,,cookery ,,for ,,the ,,sick #cae ,,some ,,dishes ,,for 8,,baby0 #ccd ,,how ,,to ,,serve ,,fruits #ccf ,,beverages #cci ,,suitable ,,combination ,,of ,,dishes #cdb ,,serving ,,of ,,wines #cde ,,to ,,prepare ,,company ,,dinners #cdi ,,english ,,and ,,french ,,glossary #cei ,,general ,,index #cfe ,,practical ,,cooking1 ,,and ,,dinner ,,giving4 ,,setting ,,the ,,table ,,and ,,serving ,,the ,,dinner4 ,an animated controversy for a long time existed as to the best mode of serving a dinner4 ,two distinct and clearly defined styles1 known as the ,english and ,russian1 each having its advantages and disadvantages1 were the subject of contention4 ,it is perhaps fortunate that a compromise between them has been so generally adopted by the fashionable classes in ,england1 ,france1 and ,america as to constitute a new style1 which supersedes1 in a measure1 the other two4 ,in serving a dinner la ,russe1 the table is decorated by placing the dessert in a tasteful manner around a centre-piece of flowers4 ,this furnishes a happy mode of gratifying other senses than that of taste2 for while the appetite is being satisfied1 the flowers exhale their fragrance1 and give to the eye what never fails to please the refined and cultivated guest4 ,in this style the dishes are brought to the table already carved1 and ready for serving1 thus depriving the cook of the power to display his decorative art1 and the host of his skill in carving4 ,each dish is served as a separate course1 only one vegetable being allowed for a course1 unless used merely for the purpose of garnishing4 ,the ,english mode is to set the whole of each course1 often containing many dishes1 at once upon the table4 ,such dishes as require carving1 after having been once placed on the dinner-table1 are removed to a side-table1 and there carved by an expert servant4 ,serving several dishes at one time1 of course1 impairs the quality of many1 on account of the impossibility of keeping them hot4 ,this might1 in fact1 render some dishes quite worthless4 ,and now1 before giving the details of serving a dinner on the newer compromise plan1 ,i will describe the 8setting0 or arranging of the table1 which may be advantageously adopted1 whatever the mode of serving4 ,in the first place1 a round table five feet in diameter is the best calculated to show off a dinner4 ,if of this size1 it may be decorated to great advantage1 and conveniently used for six or eight persons1 without enlargement4 ,put a thick baize under the table-cloth4 ,this is quite indispensable4 ,it prevents noise1 and the finest and handsomest table-linen looks comparatively thin and sleazy on a bare table4 ,do not put starch in the napkins1 as it renders them stiff and disagreeable1 and only a very little in the table-cloth4 ,they should be thick enough1 and1 at the same time1 of fine enough texture1 to have firmness without starch4 ,too much can not be said as to the pleasant effect of a dinner1 when the table-linen is of spotless purity1 and the dishes and silver are perfectly bright4 ,although many ornaments may be used in decorating the table1 yet nothing is so pretty and so indicative of a refined taste as flowers4 ,if you have no pergne for them1 use a compotier or raised dish1 with a plate upon the top1 to hold cut flowers2 or place flower-pots with blossoming plants on the table4 ,a net-work of wire1 painted green1 or of wood or crochet work1 may be used to conceal the roughness of the flower-pot4 ,a still prettier arrangement is to set the pot in a jardinire vase4 ,at a dinner party1 place a little bouquet by the side of the plate of each lady1 in a small glass or silver bouquet-holder4 ,at the gentlemen's plates put a little bunch of three or four flowers1 called a boutonnire1 in the folds of the napkin4 ,as soon as the gentlemen are seated at table1 they may attach them to the left lapel of the coat4 ,place the dessert in two or four fancy dessert-dishes around the centre-piece1 which1 by-the-way1 should not be high enough to obstruct the view of persons sitting at opposite sides of the table4 ,the dessert will consist of fruits1 fresh or candied1 preserved ginger1 or preserves of any kind1 fancy cakes1 candies1 nuts1 raisins1 etc4 ,put as many knives1 forks1 and spoons by the side of the plate of each person as will be necessary to use in all the different courses4 ,place the knives and spoons on the right side1 and the forks on the left side1 of the plates4 ,this saves the trouble of replacing a knife and fork or spoon as each course is brought on4 ,many prefer the latter arrangement1 as they object to the appearance of so many knives1 etc41 by the sides of a plate4 ,this is1 of course1 a matter of taste4 ,i concede the preferable appearance of the latter plan1 but confess a great liking for any arrangement which saves extra work and confusion4 ,place the napkin1 neatly folded1 on the plate1 with a piece of bread an inch thick1 and three inches long1 or a small cold bread roll1 in the folds or on the top of the napkin4 ,put a glass for water1 and as many wine-glasses as are necessary at each plate4 ,fill the water-glass just before the dinner is announced1 unless caraffes are used4 ,these are kept on the table all the time1 well filled with water1 one caraffe being sufficient for two or three persons4 ,all the wine intended to be served decanted should be placed on the table1 conveniently arranged at different points4 ,at opposite sides of the table place salt and pepper stands1 together with the different fancy spoons1 crossed by their side1 which may be necessary at private dinners1 for serving dishes4 ,select as many plates as will be necessary for all the different courses4 ,those intended for cold dishes1 such as salad1 dessert1 etc41 place on the sideboard1 or at any convenient place4 ,have those plates intended for dessert already prepared1 with a finger-bowl on each plate4 ,the finger-glasses should be half filled with water1 with a slice of lemon in each1 or a geranium leaf and one flower1 or a little boutonnire3 a sprig of lemon-verbena is pretty1 and leaves a pleasant odor on the fingers after pressing it in the bowl4 ,in ,paris1 the water is generally warm1 and scented with peppermint4 ,some place folded fruit-napkins under each finger-bowl2 others have little fancy net-work mats1 made of thread or crochet cotton1 which are intended to protect handsome painted dessert-plates from scratches which the finger-bowls might possibly make4 ,the warm dishes--not hot dishes--keep in a tin closet or on the top shelf of the range until the moment of serving4 ,a plate of bread should also be on the sideboard4 ,place the soup-tureen 7with soup that has been brought to the boiling-point just before serving7 and the soup-plates before the seat of the hostess4 ,dinner being now ready1 it should be announced by the butler or dining-room maid4 ,never ring a bell for a meal4 ,bells do very well for country inns and steamboats1 but in private houses the mnage should be conducted with as little noise as possible4 ,with these preliminaries1 one can see that it requires very little trouble to serve the dinner4 ,there should be no confusion or anxiety about it4 ,it is a simple routine4 ,each dish is served as a separate course4 ,the butler first places the pile of plates necessary for the course before the host or hostess4 ,he next sets the dish to be served before the host or hostess1 just beyond the pile of plates4 ,the soup1 salad1 and dessert should be placed invariably before the hostess1 and every other dish before the host4 ,as each plate is ready1 the host puts it upon the small salver held by the butler1 who then with his own hand places this and the other plates in a similar manner on the table before each of the guests4 ,if a second dish is served in the course1 the butler1 putting in it a spoon1 presents it on the left side of each person1 allowing him to help himself4 ,as soon as any one has finished with his plate1 the butler should remove it immediately1 without waiting for others to finish4 ,this would take too much time4 ,when all the plates are removed1 the butler should bring on the next course4 ,it is not necessary to use the crumb-scraper to clean the cloth until just before the dessert is served4 ,he should proceed in the same manner to distribute and take off the plates until the dessert is served1 when he can leave the room4 ,this is little enough every-day ceremony for families of the most moderate pretensions1 and it is also enough for the finest dinner party1 with the simple addition of more waiters1 and distribution of the work among them4 ,it is well that this simple ceremony should be daily observed1 for many reasons4 ,the dishes themselves taste better2 moreover1 the cook takes more pride1 and is more particular to have his articles well cooked1 and to present a better appearance1 when each dish is in this way subjected to a special regard3 and is it not always preferable to have a few well-cooked dishes to many indifferently and carelessly prepared8 ,at the same time1 each dish is in its perfection1 hot from the fire1 and ready to be eaten at once2 then1 again1 one has the benefit of the full flavor of the dish1 without mingling it with that of a multiplicity of others4 ,there is really very little extra work in being absolutely methodical in every-day living4 ,with this habit1 there ceases to be any anxiety in entertaining4 ,there is nothing more distressing at a dinner company than to see a hostess ill at ease1 or to detect an interchange of nervous glances between her and the servants4 ,a host and hostess seem insensibly to control the feelings of all the guests1 it matters not how many there may be4 ,in well-appointed houses1 a word is not spoken at the dinner between the hostess and attendants4 ,what necessity1 when the servants are in the daily practice of their duties8 ,if one has nothing for dinner but soup1 hash1 and lettuce1 put them on the table in style3 serve them in three courses1 and one will imagine it a much better dinner than if carelessly served4 ,let it be remembered that the above is the rule prescribed for every-day living4 ,with large dinner parties1 the plan might be changed1 in one respect1 i4 e41 in having the dishes1 in courses1 put on the table for exhibition1 and then taken off1 to be carved quickly and delicately at a side-table by an experienced butler4 ,this gives the host time to entertain his guests at his ease1 instead of being absorbed in the fatiguing occupation of carving for twelve or fourteen people4 ,these rules in ,france constitute an invariable and daily custom for private dinners1 as well as for those of greater pretensions4 ,every thing is served there also as a separate course1 even each vegetable1 unless used as a garnish4 ,in ,america and ,england this plan is not generally liked1 although in both these countries it is adopted by many4 ,americans like1 at least1 one vegetable with each substantial1 a taste1 it is to be hoped1 that will not be changed by the dictates of fashion4 ,then1 if dishes are to be carved at a side-table1 the one-vegetable plan causes the placing of the principal dish on the table before carving to appear more sensible4 ,when the butler places a dish on the table1 and tarries a moment or so for every one to look at it1 if it does not happen to be so very attractive in appearance the performance seems very absurd2 but when1 after putting on the substantial dish1 he places a vegetable dish at the other end of the table1 his taking the substantial to carve seems a more rational proceeding4 ,i would suggest1 when there is only one dish for a course1 which is to be taken off the table to be carved1 that the dish should be put on first2 then1 that the butler should return for the plates1 instead of placing the plates on first1 as should be done in all other cases4 ,at small dinners1 ,i would not have the butler to be carver4 ,it is a graceful and useful accomplishment for a gentleman to know how to carve well4 ,at small dinners1 where the dishes can not be large1 the attendant labor must be light2 and1 in this case1 does it not seem more hospitable and home-like for the gentleman to carve himself8 ,does it not disarm restraint1 and mark the only difference there is between home and hotel dinners8 ,in 8,gastronomie10 ,m4 ,m4 believes in a compromise on the carving question4 ,he says1 8,there were professional carvers1 and this important art was anciently performed at the sound of music1 and with appropriate gesticulations4 ,we wish our modern gourmands would follow the very good example of ,trimalchio in this respect1 and1 if they must have their viands carved on the sideboard by servants1 take care that1 like his carvers1 they are trained to his art4 ,we shall take the opportunity of entering our protest against an innovation which is going too far4 ,that some of the more bulky pieces1 the pices de rsistance1 should be placed on the sideboard1 well and good1 though even to this ,addison objected1 and not without reason2 but that the fish and the game should be both bestowed and distributed1 like rations to paupers1 by attendants1 who1 for the most part1 can not distinguish between the head and the tail of a mullet1 the flesh and fin of a turbot1 etc41 is enough to disturb the digestion of the most tolerant gastronome4 ,we must say that we like to see our dinner1 especially the fish1 and to see every part of it1 in good hands40 ,then1 again1 without paying a high price1 one can not secure a waiter who is a good carver4 ,i am almost inclined to say one must possess the luxury of a ,french waiter for carving at the side-table4 ,english waiters are good4 ,the ,irish are generally too awkward4 ,negroes are too slow4 ,the ,french are both graceful and expeditious4 ,well1 what can be done1 then1 when one has a dinner party1 with no expert carver1 and the dishes are too large for the host to attempt8 ,i would advise in this case that the dinner should be served from the side4 ,a very great majority of large and even small dinners are served in this manner4 ,the table1 as usual1 is decorated with flowers1 fruits1 etc41 but the dishes 7plats7 are not placed upon it2 consequently the host has no more duty to perform in the serving of the dinner than the guest4 ,a plate is placed on the table before each person1 then the dish1 prettily decorated or neatly carved1 if necessary1 is presented to the left side1 so that each person may help himself from the dish4 ,when these plates are taken off1 they are replaced by clean ones1 and the dish of the next course is presented in like manner4 ,many prefer to serve every course from the side1 as ,i have just indicated2 others make an exception of the dessert1 which the hostess may consider a pretty acquisition to the table1 while the dish should not be an awkward one to serve4 ,some proper person should be stationed in the kitchen or butler's pantry to carve and to see that the dishes are properly decorated4 ,if the hostess should apprehend unskillfulness in carving1 the dinner might be composed of chops1 ribs1 birds1 etc41 which require no cutting4 ,there are several hints about serving the table1 which ,i will now specify separately1 in order to give them the prominence they deserve4 #ast4 ,the waiters should be expeditious without seeming to be in a hurry4 ,a dragging dinner is most tiresome4 ,in ,france1 the dishes and plates seem to be changed almost by magic4 ,an ,american senator told me that at a dinner at the ,tuileries1 at which he was present1 twenty-five courses were served in an hour and a half4 ,the whole entertainment1 with the after-dinner coffee1 etc41 lasted three hours4 ,upon this occasion1 a broken dish was never presented to the view of a guest4 ,one waiter would present a dish1 beautifully garnished or decorated2 and if the guest signified assent1 a plate with some of the same kind of food was served him immediately from the broken dish at the side-table4 ,much complaint has been made by persons accustomed to dinners abroad of the tediousness of those given in ,washington and ,new ,york1 lasting1 as they often do1 from three to five hours4 ,it is an absolute affliction to be obliged to sit for so long a time at table4 #b;d4 ,never overload a plate nor oversupply a table4 ,it is a vulgar hospitality4 ,at a small dinner1 no one should hesitate to ask for more1 if he desires it2 it would only be considered a flattering tribute to the dish4 ,at large companies1 where there is necessarily a greater variety of dishes1 the most voracious appetite must be satisfied with a little of each4 ,then1 do not supply more than is absolutely needed2 it is a foolish and unfashionable waste4 8,hospitality is not to be measured by the square inch and calculated by cubic feet of beef or mutton40 ,at a fashionable dinner party1 if there are twelve or fourteen guests1 there should be twelve or fourteen birds1 etc41 served on the table--one for each person4 ,if uninvited persons should call1 the servant could mention at the door that madam has company at dinner4 ,a sensible person would immediately understand that the general machinery would be upset by making an appearance4 ,at small or private dinners1 it would be1 of course1 quite a different thing4 ,the ,french understand better than the people of any other nation how to supply a table4 8,their small family dinners are simply gems of perfection4 ,there is plenty for every person1 yet every morsel is eaten4 ,the flowers or plants are fresh and odoriferous2 the linen is a marvel of whiteness2 the dishes are few1 but perfect of their kind40 ,when you invite a person to a family dinner1 do not attempt too much4 ,it is really more elegant to have the dinner appear as if it were an every-day affair than to impress the guest1 by an ostentatious variety1 that it is quite an especial event to ask a friend to dinner4 ,many ,americans are deterred from entertaining1 because they think they can not have company without a vulgar abundance1 which is1 of course1 as expensive and troublesome as it is coarse and unrefined4 ,for reasonable and sensible people1 there is no dinner more satisfactory than one consisting first of a soup1 then a fish1 garnished with boiled potatoes1 followed by a roast1 also garnished with one vegetable2 perhaps an entre1 always a salad1 some cheese1 and a dessert4 ,this1 well cooked and neatly and quietly served1 is a stylish and good enough dinner for any one1 and is within the power of a gentleman or lady of moderate means to give4 8,it is the exquisite quality of a dinner or a wine that pleases us1 not the multiplicity of dishes or vintages40 #c;d4 ,never attempt a new dish with company--one that you are not entirely sure of having cooked in the very best manner4 #dth4 ,care must be taken about selecting a company for a dinner party1 for upon this depends the success of the entertainment4 ,always put the question to yourself1 when making up a dinner party1 ,why do ,i ask him or her8 ,and unless the answer be satisfactory1 leave him or her out4 ,invite them on some other occasion4 ,if they are not sensible1 social1 unaffected1 and clever people1 they will not only not contribute to the agreeability of the dinner1 but will positively be a serious impediment to conversational inspiration and the general feeling of ease4 ,consequently1 one may consider it a compliment to be invited to a dinner party4 #eth4 ,have the distribution of seats at table so managed1 using some tact in the arrangement1 that there need be no confusion1 when the guests enter the dining-room1 about their being seated4 ,if the guest of honor be a lady1 place her at the right of the host2 if a gentleman1 at the right of the hostess4 ,if the dinner company be so large that the hostess can not easily place her guests without confusion1 have a little card on each plate bearing the name of the person who is to occupy the place4 ,plain cards are well enough2 but the ,french design 7they are designed in this country also7 beautiful cards for the purpose1 illustrated with varieties of devices3 some are rollicking cherubs with capricious antics1 who present different tempting viands2 autumn leaves and delicate flowers in chromo form pretty surroundings for the names on others2 yet the designs are so various on these and the bill-of-fare cards that each hostess may seek to find new ones1 while frequent dinner-goers may have interesting collections of these mementoes1 which may serve to recall the occasions in after-years4 #fth4 ,if the dinner is intended to be particularly fine1 have bills of fare1 one for each person1 written on little sheets of paper smoothly cut in half1 or on ,french bill-of-fare cards1 which come for the purpose4 ,if expense is no object1 and you entertain enough to justify it1 have cards for your own use especially engraved4 ,have your crest1 or perhaps a monogram1 at the top of the card1 and forms for different courses following1 so headed that you have only to fill out the space with the special dishes for the occasion4 ,i will give the example of a form4 ,the forms are often seen on the dinner-cards2 yet1 perhaps1 they are as often omitted1 when the bills of fare are written1 like those given at the end of the book4 ,bills of fare are generally written in ,french4 ,it is a pity that our own rich language is inadequate to the duties of a fashionable bill of fare1 especially when1 perhaps1 all the guests do not understand the ,gallic tongue1 and the bill of fare 7menu7 for their accommodation might as well be written in ,choctaw4 ,i will arrange a table with ,french names of dishes for the aid of those preferring the ,french bills of fare4 ,i would say that some tact might be displayed in choosing which language to employ4 -------------------------- ,,menu4 ----- ,dner du #ae ,fvrier4 ----- ,potages4 ,poissons4 ,hors-d'uvres4 ,relevs4 ,entres4 ,rtis4 ,entremts4 ,glaces4 ,dessert4 -------------------------- ,if you are entertaining a ceremonious company1 with tastes for the frivolities of the world1 or1 perhaps1 foreign embassadors1 use unhesitatingly the ,french bills of fare2 but practical uncles and substantial persons of learning and wit1 who1 perhaps1 do not appreciate the merits of languages which they do not understand1 might consider you demented to place one of these effusions before them4 ,i would advise the ,english bills of fare on these occasions4 #gth4 ,the attendants at table should make no noise4 ,they should wear slippers or light boots4 8,nothing so distinguishes the style of perfectly appointed houses from vulgar imitations as the quiet1 self-possessed movements of the attendants40 ,no word should be spoken among them during dinner1 nor should they even seem to notice the conversation of the company at table4 #hth4 ,the waiter should wear a dress-coat1 white vest1 black trousers1 and white necktie2 the waiting-maid1 a neat black alpaca or a clean calico dress1 with a white apron4 #ith4 ,although ,i would advise these rules to be generally followed1 yet it is as pleasant a change to see an individuality or a characteristic taste displayed in the setting of the table and the choice of dishes as in the appointments of our houses or in matters of toilet4 ,at different seasons the table might be changed to wear a more appropriate garb4 ,it may be solid1 rich1 and showy1 or simple1 light1 and fresh4 #ajth4 ,aim to have a variety or change in dishes4 ,it is as necessary to the stomach and to the enjoyment of the table as is change of scene for the mind4 ,even large and expensive state dinners become very monotonous when one finds everywhere the same choice of dishes4 ,mr4 ,walker1 in his 8,original10 says3 8,to order dinner is a matter of invention and combination4 ,it involves novelty1 simplicity1 and taste2 whereas1 in the generality of dinners1 there is no character but that of routine1 according to the season40 #aath4 ,although many fashionable dinners are of from three to four hours' duration1 ,i think every minute over two hours is a 8stately durance vile40 ,after that time1 one can have no appetite2 conversation must be forced4 ,it is preferable to have the dinner a short one than a minute too long4 ,if one rises from a fine dinner wearied and satiated1 the memory of the whole occasion must be tinged with this last impression4 #abth4 ,there is a variety of opinions as to who should be first served at table4 ,many of the haut monde insist that the hostess should be first attended to4 ,once1 when visiting a family with an elegant establishment1 who1 with cultivated tastes and years of traveling experience1 prided themselves on their savoir faire1 one of the members said1 8,yes1 if ,queen ,victoria were our guest1 our sister1 who presides at table1 should always be served first40 ,the custom originated in ancient times1 when the hospitable fashion of poisoning was in vogue4 ,then the guests preferred to see the hostess partake of each dish before venturing themselves4 ,poisoning is not now the order of the day1 beyond what is accomplished by rich pastry and plum-puddings4 ,if there be but one attendant1 the lady guest sitting at the right of the host or the oldest lady should be first served4 ,there are certain natural instincts of propriety which fashion or custom can not regulate4 ,as soon as the second person is helped1 there should be no further waiting before eating4 #acth4 ,have chairs of equal height at table4 ,perhaps every one may know by experience the trial to his good humor in finding himself perched above or sunk below the general level4 #adth4 ,the selection of china for the table offers an elegant field in which to display one's taste4 ,the most economical choice for durability is this3 put your extra money in a handsome dessert set1 all 7except the plates7 of which are displayed on the table all the time during dinner2 then select the remainder of the service in plain white1 or white and gilt1 china4 ,when any dish is broken1 it can be easily matched and replaced4 ,a set of china decorated in color to match the color of the dining-room is exceedingly tasteful4 ,this choice is not an economical one1 as it is necessary to replace broken pieces by having new ones manufactured--an expense quite equal to the extra trouble required to imitate a dish made in another country4 ,by far the most elegant arrangement consists in having different sets of plates1 each set of a different pattern1 for every course4 ,here is an unlimited field for exquisite taste4 ,let the meat and vegetable dishes be of plated silver4 ,let the pergne or centre-piece 7holding flowers or fruit7 be of silver1 or perhaps it might be preferred of majolica1 of bisque1 or of glass4 ,the majolica ware is very fashionable now1 and dessert1 oyster1 and salad sets of it are exceedingly pretty4 ,a set of majolica plates1 imitating pink shells1 with a large pink-shell platter1 is very pretty1 and appropriate for almost any course4 ,oyster-plates in ,french ware imitate five oyster-shells1 with a miniature cup in the centre for holding the lemon4 ,there are other patterns of oyster-plates in majolica of the most gorgeous colors1 where each rim is concaved in six shells to hold as many oysters4 ,the harlequin dessert sets are interesting1 where every plate is not only different in design and color1 but is a specimen of different kinds of ware as well4 ,in these sets the ,dresden1 ,french1 and painted plates of any ware that suits the fancy are combined4 ,a set of plates for a course at dinner is unique in the ,chinese or ,japanese patterns4 ,dessert sets of ,bohemian glass or of cut-glass are a novelty2 however1 the painted sets seem more appropriate for the dessert 7fruits1 etc471 while glass sets are tasteful for jellies1 cold puddings1 etc41 or what are called the cold entremts served just before the dessert proper4 ,but it seems difficult1 in entering the ,colamores' and other large places of the kind in ,new ,york1 to know what to select1 there are such myriads of exquisite plates1 table ornaments1 and fairy-lands of glass4 ,i consider the table ornaments in silver much less attractive than those in fancy ware4 ,there are lovely maidens in bisque1 reclining1 while they hold painted oval dishes for a jelly1 a ,bavarian cream1 or for flowers or fruit2 cherub boys in majolica1 tugging away with wheelbarrows1 which should be loaded with flowers2 antique water-jugs2 cheese-plates in ,venetian glass2 clusters of lilies from mirror bases to hold flowers or bonbons2 tripods of dolphins1 with great pink mouths1 to hold salt and pepper4 ,if a lady1 with tastes to cultivate in her family1 can afford elegancies in dress1 let her retrench in that1 and bid farewell to all her ugly and insipid white china2 let wedding presents consist more of these ornaments 7which may serve to decorate any room71 and less of silver salt-cellars1 pepper-stands1 and pickle-forks4 ,senator ,sumner was a lover of the ceramic art4 ,his table presented a delightful study to the connoisseur1 with its different courses of plates1 all different and recherch in design4 ,nothing aroused this inimitable host at a dinner party from his literary labors more effectually than a special announcement to him by ,marley of the arrival from ,europe of a new set of quaint and elegant specimens of ,china ware4 ,he would repair to ,new ,york on the next train4 #aeth4 ,i will close these suggestions by copying from an ,english book a practical drill exercise for serving at table4 ,the dishes are served from the side-table4 8,let us suppose a table laid for eight persons1 dressed in its best2 as attendants1 only two persons--a butler and a footman1 or one of these1 with a page or neat waiting-maid2 and let us suppose some one stationed outside the door in the butler's pantry to do nothing but fetch up1 or hand1 or carry off dishes1 one by one3 ,while guests are being seated1 person from outside brings up soup2 ,footman receives soup at door2 ,butler serves it out2 ,footman hands it2 ,both change plates4 ,footman takes out soup1 and receives fish at door2 while butler hands wine2 ,butler serves out fish2 ,footman hands it 7plate in one hand1 and sauce in the other72 ,both change plates4 ,footman brings in entre1 while butler hands wine2 ,butler hands entre2 ,footman hands vegetables2 ,both change plates1 ,etc41 etc4 8,the carving of the joint seems the only difficulty4 ,however1 it will not take long for an expert carver to cut eight pieces40 ,,the ,,dinner ,,party4 ,it is very essential1 in giving a dinner party1 to know precisely how many guests one is to entertain4 ,it is a serious inconvenience to have any doubt on this subject4 ,consequently1 it is well to send an invitation1 which may be in the following form3 ---------------------------------------- ---------------- ,mrs4 ,smith requests the pleasure of ,mr4 ,jones's company at dinner1 on ,thursday1 ,january #eth1 at seven o'clock4 ,r4 ,s4 ,v4 ,p4 #ab ,new ,york ,avenue1 ,january #b;d1 #ahge4 ---------------------------------------- ---------------- ,the capital letters constitute the initials of four ,french words1 meaning1 8,answer1 if you please0 7,rpondez s'il vous plait74 ,the person thus invited must not fail to reply at once1 sending a messenger to the door with the note4 ,it is considered impolite to send it by post4 ,if the person invited has any doubt about being able to attend the dinner at the time stated1 he should decline the invitation at once4 ,he should be positive one way or the other1 not delaying the question for consideration more than a day at the utmost4 ,if ,mr4 ,jones should then decline1 he might reply as follows3 ---------------------------------------- -------------------- ,mr4 ,jones regrets that he is unable to accept ,mrs4 ,smith's polite invitation for ,thursday evening4 #h ,thirty-seventh ,street1 ,january #c;d4 ---------------------------------------- -------------------- ,or1 ---------------------------------------- -------------------- ,mr4 ,jones regrets that a previous engagement prevents his acceptance of ,mrs4 ,smith's polite invitation for ,thursday evening4 ,thirty-seventh ,street1 ,january #c;d4 ---------------------------------------- -------------------- ,a prompt and decided answer of this character enables ,mrs4 ,smith to supply the place with some other person1 thereby preventing that most disagreeable thing1 a vacant chair at table4 ,if the invitation be accepted1 ,mr4 ,jones might say in his note3 ---------------------------------------- -------------------- ,mr4 ,jones accepts1 with pleasure1 ,mrs4 ,smith's invitation for ,thursday evening4 ,thirty-seventh ,street1 ,january #b;d4 ---------------------------------------- -------------------- ,the more simple the invitation or reply1 the better4 ,do not attempt any high-flown or original modes4 ,originality is most charming on most occasions2 this is not one of them4 ,in ,new ,york1 many1 ,i notice1 seem to think it elegant to use the ,french construction of sentences in formal notes3 for instance1 they are particular to say1 8the invitation of ,mrs4 ,smith10 instead of 8,mrs4 ,smith's invitation20 and 8#b;d ,january10 instead of 8,january #b;d40 ,in writing in the ,french language1 the ,french construction of sentences would seem eminently proper4 ,one might be pardoned for laughing at an ,english construction1 if ignorance were not the cause4 ,so1 when one writes in ,english1 let the sentences be concise1 and according to the rules of the language4 ,on the appointed day1 the guest should endeavor to arrive at the house not exceeding ten minutes before the time fixed for dinner2 and while he avoids a too early arrival1 he should be equally careful about being tardy4 ,it is enough to disturb the serenity and good temper of the most amiable hostess during the whole evening for a guest to delay her dinner1 impairing it1 of course1 to a great extent4 ,she should not be expected to wait over fifteen minutes for any one4 ,perhaps it would be as well for her to order dinner ten minutes after the appointed hour in her invitation1 to meet the possible contingency of delay on the part of some guest4 ,when the guests are assembled in the drawing-room1 if the company be large1 the host or hostess can quietly intimate to the gentlemen what ladies they will respectively accompany to the dining-room4 ,after a few moments of conversation and introductions1 the dinner is to be announced1 when the host should offer his arm to the lady guest of honor1 the hostess taking the arm of the gentleman guest of honor2 and now1 the host leading the way1 all should follow2 the hostess1 with her escort1 being the last to leave the drawing-room4 ,they should find their places at table with as little confusion as possible1 not sitting down until the hostess is seated4 ,after dinner is over1 the hostess giving the signal by moving back her chair1 all should leave the dining-room4 ,the host may then invite the gentlemen to the smoking-room or library4 ,the ladies should repair to the drawing-room4 ,a short time thereafter 7perhaps in half an hour71 the butler should bring to the drawing-room the tea-service on a salver1 with a cake-basket filled with fancy biscuits1 or rather crackers or little cakes4 ,placing them on the table1 he may then announce to the host that tea is served4 ,the gentlemen join the ladies2 and1 after a chat of a few minutes over the tea1 all of the guests may take their departure4 ,if the attendant is a waiting-maid1 and the tea-service rather heavy1 she might bring two or three cups filled with tea1 and a small sugar-bowl and cream-pitcher1 also the cake-basket1 on a small salver2 and when the cups are passed1 return for more4 ,i do not like the ,english fashion1 which requires the ladies to retire from the table1 leaving the gentlemen to drink more wine1 and smoke4 ,enough wine is drunk during dinner4 ,english customs are admirable1 generally1 and one naturally inclines to adopt them2 but in this instance ,i do not hesitate to condemn and reject a custom in which ,i see no good1 but1 on the contrary1 a temptation to positive evil4 ,the ,french reject it2 let ,americans do the same4 ,,cooking ,,as ,,an ,,accomplishment4 ,the reason why cooking in ,america is1 as a rule1 so inferior is not because ,american women are less able and apt than the women of ,france1 and not because the ,american men do not discuss and appreciate the merits of good cooking and the pleasure of entertaining friends at their own table2 it is merely because ,american women seem possessed with the idea that it is not the fashion to know how to cook2 that1 as an accomplishment1 the art of cooking is not as ornamental as that of needle-work or piano-playing4 ,i do not undervalue these last accomplishments4 ,a young lady of esprit should understand them2 but she should understand1 also1 the accomplishment of cooking4 ,a young lady can scarcely have too many accomplishments1 for they serve to adorn her home1 and are attractive and charming1 generally4 ,but of them all--painting1 music1 fancy work1 or foreign language--is there one more fascinating and useful1 or one which argues more intelligence in its acquisition1 than the accomplishment of cooking8 ,what would more delight ,adolphus than to discover that his pretty fiance1 ,julia1 was an accomplished cook2 that with her dainty fingers she could gracefully dash off a creamy omelet1 and by miraculous manuvres could produce to his astonished view a dozen different kaleidoscopic omelets1 aux fines herbes1 aux hutres1 aux petits pois1 aux tomates1 etc42 and not only that1 but scientific croquettes1 mysterious soups1 delicious salads1 marvelous sauces1 and the hundred and one savory results of a little artistic skill8 ,delighted ,adolphus--if a sensible man1 and such a woman should have no other than a sensible man--would consider this as the chef-d'uvre of all her accomplishments1 as he regarded her the charming assurance of so many future comforts4 ,from innate coquetry alone the ,french women appreciate the powers of their dainty table4 ,cooking is an art they cultivate4 ,any of the haut monde are proud to originate a new dish1 many famous ones doing them credit in bearing their names4 ,one thing is quite evident in ,america--that the want of this ornamental and useful information is most deplorable4 ,the inefficiency1 in this respect1 of ,western and ,southern women1 brought up under the system of slavery1 is somewhat greater than that of the women of the ,northern and ,eastern ,states2 however1 as a nation1 there is little to praise in this regard in any locality4 ,professor ,blot endeavored to come to the rescue4 ,every man applauded his enterprise2 yet ,i can myself testify to the indifference of the women--his classes for the study of cookery numbering by units where they should have numbered by hundreds4 ,he soon discontinued his instructive endeavors1 and at last died a poor man4 ,there is little difficulty abroad in obtaining good cooks at reasonable prices1 who have pursued regular courses of instruction in their trade3 not so in ,america4 ,hospitality demands the entertaining of friends at the social board2 yet it is almost impossible to do so in this country in an acceptable manner1 unless the hostess herself not only has a proper idea of the serving of a table1 but of the art of cooking the dishes themselves as well4 ,in some of the larger cities1 satisfactory dinners and trained waiters may be provided at an enormous cost at the famous restaurants1 where the meal may appear home-like and elegant4 ,but unfortunate is the woman1 generally1 who wants to do 8the correct thing10 and1 wishing to entertain at dinner1 relies upon the sense1 good taste1 and management of the proprietor of a restaurant4 ,she may confidently rely upon one thing--an extortionate bill2 and1 generally1 as well1 upon a vulgar display1 which poorly imitates the manner of refined private establishments4 ,however1 8living for the world0 seems very contemptible in comparison with the importance of that wholesome1 satisfactory1 every-day living which so vitally concerns the health and pleasure of the family circle4 ,but why waste time in asserting these self-evident facts8 ,they are acknowledged and proclaimed every day by suffering humanity2 yet the difficulty is not remedied4 ,is there a remedy1 then8 ,yes4 ,this is a free country1 yet ,dame ,fashion is the ,queen4 ,make it the fashion1 then1 that the art and science of cookery shall be classed among the necessary accomplishments of every well-educated lady4 ,this is a manifest duty on the part of ladies of influence and position1 even if the object be only for the benefit of the country at large4 ,let these ladies be accomplished artists in cookery4 ,the rest will soon follow4 ,there will be plenty of imitators4 ,many ladies of rank in ,england have written valuable books on cookery1 and on the effects resulting from the want of the knowledge4 ,none wrote better than ,lady ,morgan4 ,speaking of clubs1 she says3 8,the social want of the times1 however1 brought its remedy along with it1 and the reaction was astounding4444 ,then it was that clubs arose--homes of refuge to destitute celibacy1 chapels of ease to discontented husbands4 ,there1 men could dine1 like gentlemen and ,christians1 upon all the friandises of the ,french kitchen1 much cheaper and far more wholesomely than at their own tables upon the tough1 half-sodden fibres of the national roast and boiled1 or on the hazardous resources of hash1 gravy soup1 and marrow puddings4 8,moral ,england gave in4 ,the ,english #8home'--that temple of the heart1 that centre of all the virtues--was left to the solitary enjoyment of the ,english wives4 8,to your casseroles1 then1 women of ,britain6 ,would you1 with a falconer's voice1 lure your faithless tassels back again8 ,apply to the practical remedy of your wrongs2 proceed to the reform of your domestic government1 and turn your thoughts to that art which1 coming into action every day in the year during the longest life1 includes within its circles the whole philosophy of economy and order1 the preservation of good health1 and the tone of good society--and all peculiarly within your province40 ,,breakfast4 ,after a fast of twelve or thirteen hours1 the system requires something substantial as preparation for the labors of the day2 consequently1 ,i consider the ,american breakfasts more desirable for an active people than those of ,france or ,england4 ,in ,france1 the first breakfast consists merely of a cup of coffee and a roll4 ,a second breakfast1 at eleven o'clock1 is more substantial1 dishes being served which may be eaten with a fork 7djeuner la fourchette71 as a chop with a potato souffl4 ,no wonder there are cafs in ,paris where ,american breakfasts are advertised1 for it takes one of our nationality a very short time to become dissatisfied with this meagre first meal4 ,in ,england1 breakfast is a very informal meal4 ,after some fatiguing occasion1 if one should desire the luxury of an extra nap1 he is not mercilessly expected at the table simply because it is the breakfast-hour2 for there the breakfast-hour is any time one chances to be ready for it4 ,gentlemen and ladies read their papers and letters in the breakfast-room--a practice which1 of course1 is more agreeable for guests than convenient for servants4 ,however1 if one can afford it1 why not8 ,this habit requires a little different setting of the table4 ,it is decorated with flowers or plants1 and upon it are placed several kinds of breads1 fruits1 melons1 potted meats1 and freshest of boiled eggs4 ,but the substantial dishes must be served from the sideboard1 where they are kept in silver chafing-dishes over spirit-lamps4 ,as members of the family or guests enter1 the servant helps them each once1 then leaves the room4 ,if they have further wants1 they help themselves or ring a bell4 ,the ,american breakfast is all placed upon the table1 unless oatmeal porridge should be served as a first course4 ,changes of plates are also necessary when cakes requiring sirup or when melons or fruits are served4 ,let us now set the ,american breakfast-table4 ,the coffee-urn and silver service necessary are placed in a straight line before the hostess4 ,the one or two kinds of substantials are set before the host2 vegetables or entres are placed on the sides4 ,do not have them askew4 ,it is quite as easy for an attendant to place a dish in a straight line as in an oblique angle with every other dish on the table4 ,i advocate the general use of oatmeal porridge for breakfast4 ,nothing is more wholesome1 and nothing more relished after a little use4 ,if not natural1 the taste should be acquired4 ,it is invaluable for children1 and of no less benefit for persons of mature years4 ,nearly all the little ,scotch and ,irish children are brought up on it4 ,when ,queen ,victoria first visited ,scotland1 she noticed the particularly ruddy and healthy appearance of the children1 and1 after inquiry about their diet and habits1 became at once a great advocate for the use of porridge4 ,she used it for her own children1 and it was at once introduced very generally into ,england4 ,another of its advantages is that serving it as a first course enables the cook to prepare many dishes1 such as steaks1 omelets1 etc41 just as the family sit down to breakfast2 and when the porridge is eaten1 she is ready with the other dishes 8smoking hot40 ,it would be well if more attention were given to breakfasts than is usually bestowed4 ,the table might have a fresher look with flowers or a flowering plant in the centre4 ,the breakfast napery is very pretty now1 with colored borders to suit the color of the room1 the table-cloth and napkins matching4 ,the beefsteaks should be varied1 for instance1 one morning with a tomato sauce1 another la matre d'htel1 or with a brown sauce1 or garnished with water-cresses1 green pease1 fried potatoes1 potato-balls1 etc41 instead of being always the same beefsteak1 too frequently overcooked or undercooked1 and often floating in butter4 ,melons1 oranges1 compotes1 any and all kinds of fruits1 should be served at breakfast4 ,in the season1 sliced tomatoes1 with a ,french or ,mayonnaise dressing1 is a most refreshing breakfast dish4 ,a great resource is in the variety of omelets1 and with a little practice1 nothing is so easily made4 ,one morning it may be a plain omelet2 another1 with macaroni and cheese2 another1 with fine herbs2 another1 with little strips of ham or with oysters4 ,the ,english receipt on page #adh makes a pleasant change for a veal cutlet4 ,when chickens are no longer very young1 the receipt on page #age 7deviled chicken71 with a ,cunard sauce or a white sauce1 is another change4 ,the different arrangements of meat-balls and croquettes1 with tomato1 cream1 apple1 or brown sauces1 are delicious when they are freshly and carefully made4 ,as there are hundreds of delicious breakfast dishes1 which only require a little attention and interest to understand1 how unfortunate it must be for a man to have a wife who has nothing for breakfast but an alternation of juiceless beefsteak1 greasy and ragged mutton-chops1 and swimming hash1 with unwholesome hot breads to make up deficiencies6 ,breakfast parties are very fashionable1 being less expensive than dinners1 and just as satisfactory to guests4 ,they are served generally about ten o'clock1 although any time from ten to twelve o'clock may be chosen for the purpose4 ,it seems to me that ten o'clock1 or even nine o'clock 7it depends upon the persons invited71 is the preferable hour4 ,guests might prefer to retain their strength by a repast at home if the breakfast-hour were at twelve o'clock1 and then the fine breakfast would be less appreciated4 ,at breakfast parties1 with the exception of the silver service being on the table all the time for tea and coffee1 the dishes are served in courses precisely as for dinner4 ,in ,england1 breakfast parties are perhaps more in favor than lunch parties1 especially among the literati4 ,macaulay said1 when extolling the merits of breakfast parties as compared with all other entertainments1 8,dinner parties are mere formalities2 but you invite a man to breakfast because you want to see him40 ,three bills of fare are given for breakfast parties1 which will show the order of different courses3 ,winter ,breakfast4 #ast ,course4--,broiled sardines on toast1 garnished with slices of lemon4 ,tea1 coffee1 or chocolate4 #b;d ,course4--,larded sweet-breads1 garnished with ,french pease4 ,cold ,french rolls or petits pains4 ,sauterne4 #c;d ,course4--,small fillets or the tender cuts from porter-house-steaks1 served on little square slices of toast1 with mushrooms4 #dth ,course4--,fried oysters2 breakfast puffs4 #eth ,course4--,fillets of grouse 7each fillet cut in two71 on little thin slices of fried mush1 garnished with potatoes la ,parisienne4 #fth ,course4--,sliced oranges1 with sugar4 #gth ,course4--,waffles1 with maple sirup4 ,early ,spring ,breakfast4 #ast ,course4--,an ,havana orange for each person1 dressed on a fork 7page #cch74 #b;d ,course4--,boiled shad1 matre d'htel sauce2 ,saratoga potatoes4 ,tea or coffee4 #c;d ,course4--,lamb-chops1 tomato sauce4 ,chteau ,yquem4 #dth ,course4--,omelet1 with green pease1 or garnished with parsley and thin diamonds of ham1 or with shrimps1 etc41 etc4 #eth ,course4--,fillets of beef1 garnished with water-cresses and little round radishes2 muffins4 #fth ,course4--,rice pancakes1 with maple sirup4 ,summer ,breakfast4 #ast ,course4--,melons4 #b;d ,course4--,little fried perch1 smelts1 or trout1 with a sauce ,tartare1 the dish garnished with shrimps and olives4 ,coffee1 tea1 or chocolate4 #c;d ,course4--,young chickens1 sautd1 with cream-gravy1 surrounded with potatoes la neige4 ,claret4 #dth ,course4--,poached eggs on anchovy-toast4 #eth ,course4--,little fillets of porter-house-steaks1 with tomatoes la ,mayonnaise4 #fth ,course4--,peaches1 quartered1 sweetened1 and half-frozen4 ,,lunch4 ,this is more especially a ladies' meal4 ,if one gives a lunch party1 ladies alone are generally invited4 ,it is an informal meal on ordinary occasions1 when every thing is placed upon the table at once4 ,a servant remains in the room only long enough to serve the first round of dishes1 then leaves1 supposing that confidential conversation may be desired4 ,familiar friends often 8happen in0 to lunch1 and are always to be expected4 ,some fashionable ladies have the reputation of having very fine lunches--chops1 chickens1 oysters1 salads1 chocolate1 and many other good things being provided2 and others1 just as fashionable1 have nothing but a cup of tea or chocolate1 some thin slices of bread and butter1 and cold meat2 or1 if of ,teutonic taste1 nothing but cheese1 crackers1 and ale1 thus reserving the appetite for dinner4 ,in entertaining at lunch1 the dishes are served in the same manner as for dinner4 ,each dish is served as a separate course4 ,it may be placed on the table before the hostess1 if the lunch party is not very large2 but it is generally served from the side4 ,the table is also decorated in the same manner as for dinner1 with a centre-piece of flowers or of fruit1 and with various compotiers around the centre1 containing fruits1 bonbons1 little fancy cakes1 ,indian or other preserves1 etc4 ,other ornaments1 in ,dresden china1 majolica ware1 ,venetian or ,french glass1 etc41 filled with flowers1 are often seen4 ,little dishes of common glass in different shapes1 as crosses1 quarter-moons1 etc41 about an inch high 7see cuts1 page #eh71 are also filled with flowers1 and placed at symmetrical distances4 ,as the last-mentioned decorations are very cheap1 every one may indulge in them1 and consider that there are no more beautiful ornaments1 after all4 ,the lunch-table is generally covered with a colored table-cloth4 ,the principal dishes served are pats1 croquettes1 shell-fish1 game1 salads--in fact1 all kinds of entres and cold desserts1 or ,i may say dishes are preferred which do not require carving4 ,bouillon is generally served as a first course in bouillon cups1 which are quite like large coffee-cups1 or coffee or tea cups may be used1 although any dinner soup served in soup-plates is en regle4 ,a cup of chocolate1 with whipped cream on the top1 is often served as another course4 ,i will give five bills of fare1 reserved from five very nice little lunch parties3 ,mrs4 ,collier's ,lunch 7,february #b;d74 ,bouillon2 sherry4 ,roast oysters on half-shell2 ,sauterne4 ,little vols-au-vent of oysters4 ,thin scollops1 or cuts of fillet of beef1 braised2 ,french pease2 ,champagne4 ,chicken croquettes1 garnished with fried parsley2 potato croquettes4 ,cups of chocolate1 with whipped cream4 ,salad--lettuce dressed with tarragon4 ,biscuits glacs2 fruit-ices4 ,fruit4 ,bonbons4 ,mrs4 ,sprague's ,lunch 7,march #ajth74 ,raw oysters on half-shell4 ,bouillon2 sherry4 ,little vols-au-vent of sweet-breads4 ,lamb-chops2 tomato sauce2 ,champagne4 ,chicken croquettes2 ,french pease4 ,snipe2 potatoes la ,parisienne4 ,salad of lettuce4 ,neuchtel cheese2 milk wafers1 toasted4 ,chocolate ,bavarian cream1 molded in little cups1 with a spoonful of peach marmalade on each plate4 ,vanilla ice-cream2 fancy cakes4 ,fruit4 ,mrs4 ,miller's ,lunch 7,january #fth74 ,bouillon4 ,deviled crabs2 olives2 claret punch4 ,sweet-breads la ,milanaise4 ,fillets of grouse1 currant jelly2 ,saratoga potatoes4 ,roman punch4 ,fried oysters1 garnished with chow-chow4 ,chicken salad1 or1 rather1 ,mayonnaise of chicken4 ,ramikins4 ,wine jelly1 and whipped cream4 ,napolitaine ice-cream4 ,fruit4 ,bonbons4 ,mrs4 ,wells's ,lunch4 ,bouillon2 sherry4 ,fried frogs' legs2 ,french pease4 ,smelts1 sauce ,tartare2 potatoes la ,parisienne4 ,chicken in scallop-shells2 ,champagne4 ,sweet-bread croquettes2 tomato sauce4 ,fried cream4 ,salad2 ,romaine4 ,welsh rare-bit4 ,peaches and cream1 frozen2 fancy cakes4 ,fruits4 ,mrs4 ,filley's ,lunch4 ,mock-turtle soup2 ,english milk-punch4 ,lobster-chops2 claret4 ,mushrooms in crust4 ,lamb-chops1 en papillote4 ,chetney of slices of baked fillet of beef4 ,chocolate1 with whipped cream4 ,spinach on tongue slices 7page #ade71 sauce ,tartare4 ,roast quail1 bread sauce 7page #ahe74 ,cheese2 lettuce1 garnished with slices of radishes and nasturtium blossoms1 ,french dressing4 ,mince-meat patties2 ,champagne4 ,ices and fancy cakes4 ,fruit4 ,,gentlemen',s ,,suppers4 ,as ladies have exclusive lunches1 gentlemen have exclusive suppers4 ,nearly the same dishes are served for suppers as for lunches1 although gentlemen generally prefer more game and wine4 ,sometimes they like fish suppers1 with two or three or more varieties of fish1 when nightmare might be written at the end of the bill of fare4 ,if one has not a reliable cook1 it is very convenient to give these entertainments1 as the hostess has a chance to station herself in the cuisine1 and personally superintend the supper4 ,one bill of fare is given for a fish supper3 #ast ,course4--,raw oysters served in a block of ice 7page #aac74 ,the ice has a pretty effect in the gas-light4 #b;d ,course4--,shad1 matre d'htel sauce1 garnished with smelts4 #c;d ,course4--,sweet-breads and tomato sauce4 #dth ,course4--,boiled sardines1 on toast4 #eth ,course4--,deviled chicken1 ,cunard sauce4 #fth ,course4--,fillets of duck1 with salad of lettuce4 #gth ,course4--,mayonnaise of salmon1 garnished with shrimps4 #hth ,course4--,welsh rare-bit4 #ith ,course4--,charlotte ,russe4 #ajth ,course4--,ice-cream and cake4 ,,evening ,,parties4 ,if people can afford to give large evening parties1 it is less trouble and more satisfactory to place the supper in the hands of the confectioner4 ,for card parties or small companies of thirty or forty persons1 to meet some particular stranger1 or for literary reunions1 the trouble need not be great4 ,people would entertain more if the trouble were less4 ,if one has a regular reception-evening1 ices1 cake1 and chocolate are quite enough2 or for chocolate might be substituted sherry or a bowl of punch4 ,for especial occasions for a company of thirty or forty1 a table prettily set with some flowers1 fruit1 chicken salad1 croquettes or sweet-breads and pease1 one or two or more kinds of ice-cream and cakes1 is quite sufficient4 ,either coffee and tea1 ,champagne1 a bowl of punch or of eggnog1 would be sufficient in the way of beverage4 ,,something ,,about ,,economy4 ,i am indebted to a ,french girl living in our family for the substance of this chapter4 ,her parents being obliged to live in a most economical way in ,st4 ,louis1 still had an uncommonly good table4 ,one resource was a little garden1 in which small compass were raised enough onions1 tomatoes1 carrots1 and a few other vegetables1 to nearly supply the family4 ,a small bed of four feet square1 surrounded by a pretty border of lettuce1 was large enough for raising all necessary herbs1 such as sage1 summer savory1 thyme1 etc4 ,little boxes in the kitchen windows contained growing parsley1 ever ready for use4 ,i give receipts for three of their soups--the onion1 vegetable pure1 and potato soups being most excellent1 and costing not over from five to ten cents each4 ,one of their dinner dishes was a heart 7#aj cents7 stuffed1 baked two or three hours1 and served with a brown gravy and an onion garnish 7see receipt74 ,still another was a two-pound round-steak 7#bj cents71 spread with a bread and sage stuffing1 then rolled1 tied1 floured1 seasoned on top1 then baked1 basting it often4 ,it was a pretty dish1 with tomato sauce around it4 ,sometimes a cheap fish was cut in slices1 egged and bread-crumbed1 fried1 and garnished with fried potatoes4 ,they had always a salad for dinner1 prepared from their border of lettuce1 some cold potatoes1 cold beans1 or other vegetable4 ,a fine breakfast dish was of kidneys 7#e cents74 ,few ,americans know how to cook kidneys1 and butchers often throw them away2 yet in ,france they are considered a great delicacy4 ,their rpertoire of cheap dishes was large2 so there was always a change for1 at least1 each day of the week4 ,a crumb of bread was never wasted4 ,all odd morsels were dried in the oven1 pounded1 and put away in a tin-box1 ready for breading cutlets cut from any pieces of mutton or veal1 and for many other purposes4 ,any pieces of suet or drippings were clarified and put one side1 to be used for frying4 ,remains of cooked vegetables of any kind were saved for soups and sauces4 ,not a slice of a tomato nor leaf of a cabbage was thrown away4 ,if they had butter that was not entirely sweet1 they added more salt1 a little soda1 brought it to a boil on the stove1 and then put it away in a little crock4 ,by allowing the settlings to remain at the bottom1 the butter became entirely sweet1 and not too salt for cooking purposes4 ,chickens1 cutlets1 etc41 were larded at this table4 ,now1 just to mention the word 8larding0 is to overwhelm a common cook2 and to require it1 is to rivet in the minds of most housewives the entire impracticability of a whole receipt in which it is an item4 ,pieces of salt pork or breakfast bacon should always be kept in the house4 ,a pound of it1 which is not expensive1 may last a long time1 as it requires very little for flavoring many things2 then1 if one has any idea of sewing1 or what it is to push a needle through any thing1 one can lard4 ,it only requires a larding-needle1 which costs fifteen cents1 and which should last a century4 ,by placing little cut strips of pork in the end of the needle1 as is explained among 8directions10 then drawing the needle through parts of the meat1 leaving the pork midway1 this wonderfully difficult operation is accomplished4 ,it is only a few minutes' pastime to lard turkeys1 chickens1 birds1 cutlets1 sweet-breads1 etc41 which gives to them flavor and style4 ,limited in fortune as were this family1 they were never without stock at hand4 ,their meat for croquettes1 patties1 etc41 had served a duty to the soup-kettle4 ,if a chicken was to be boiled for the table1 it was thrown into the stock-pot while the soup was simmering1 and thus it and the chicken were both benefited4 ,their meat dishes were often garnished with little potato-balls1 cooked la ,parisienne1 or simply boiled4 ,this seemed extravagant2 but as a ,french vegetable-cutter only costs twenty-five cents1 and the balls can be cut very rapidly--all the parings boiled and mashed serving another time as potato-cakes--there was nothing wasted1 and little time lost4 ,in short1 this household 7and it is a sample of nearly all ,french families of limited means7 lived well on little more than many an ,american family would throw away4 ,let me give five bills of fare of their dinners1 the second of which is partly prepared from the remains of the first day3 ,beef soup 7soup bone71 #aj cents4 ,veal blanquette and boiled potatoes 7knuckle of veal71 #ae cents4 ,salad of sliced tomatoes1 #b or #c cents4 ,boiled rice1 with a border of stewed small pears 7green1 or of common variety71 #aj cents4 ,onion or bean soup1 #e cents4 ,fish 7en matelote71 #ae cents4 ,croquettes 7made of the remains of the cold beef-soup meat1 and rice71 with a tomato sauce4 ,salad of cold boiled potatoes4 ,fried bread-pudding4 99 99 99 99 99 ,potato soup4 ,round steak1 rolled 7page #adj71 with baked1 parboiled onions1 #be cents4 ,salad of lettuce4 ,apple-fritters1 with sirup4 99 99 99 99 99 ,tomato soup4 ,beef la mode1 with spinach1 #dj cents 7enough for two dinners74 ,salad of potatoes and parsley4 ,rice-pudding4 99 99 99 99 99 ,noodle soup4 ,mutton ragout1 with potatoes1 #be cents4 ,noodles and stuffed tomatoes4 ,cheese omelet4 ,,directions ,,and ,,explanations4 ,,boiling4 ,fowls or joints should be tied or well skewered into shape before boiling4 ,every thing should be gently simmered1 rather than fast boiled1 in order to be tender4 ,the water should never be allowed to stop simmering before the article is quite done4 ,a pudding is thus entirely ruined4 ,the kettle should be kept covered1 merely raising the cover at times to remove the scum4 ,boiled fowl1 with a white sauce1 is a favorite ,english dish1 and very nice it is if properly prepared4 ,,frying4 ,frying means cooking by immersion in hot fat1 butter1 or oil4 ,there is no ,english word for what is called frying in a spoonful of fat1 first on one side1 and then on the other4 ,saut is the ,french word1 and should be ,anglicized4 ,ordinary cooks1 instead of frying1 invariably saut every thing4 ,almost every article that is usually sautd is much better and more economical fried2 as1 for instance1 oysters1 fish1 birds1 cutlets1 crabs1 etc4 ,the fat should always be tested before the article is immersed4 ,a little piece of bread may be thrown in1 and if it colors quickly1 the fat is ready1 and not before4 ,the temperature of hot grease1 it will be remembered1 is much greater than that of boiling water1 which can not exceed a certain degree of heat1 whether it boil slow or fast4 ,hot grease reaches a very high degree of heat1 and consequently the surface of any thing is almost instantaneously hardened or crisped when thrown into it4 ,the inside is thus kept free from grease1 and is quickly cooked4 ,an article first dipped in egg and bread-crumbs should be entirely free from grease when thus cooked1 as the egg is hardened the instant it touches the hot grease1 and the oyster1 croquette1 cutlet1 or sweet-bread is perfectly protected4 ,the same fat can be used repeatedly for frying the same thing4 ,the fat in which fish is fried should not be again used for any thing except fish4 ,professional cooks have several frying-kettles1 in which fat is kept for frying different things4 ,a little kettle for frying potatoes exclusively should always be at hand4 ,one will see that this style of cooking is economical1 as there is very little waste of fat2 and then fried articles need no other dressing4 ,after frying fish1 meat1 or vegetables1 let the fat stand about five minutes2 strain1 and then return it to the kettle1 which should always be kept covered1 after it is once cold4 ,beef suet1 salted1 is quite as good for frying as lard1 and is much cheaper4 ,it is well to purchase it by the pound1 and have it rendered in the kitchen4 ,,to ,,prepare ,,grease ,,for ,,frying 7,professor ,blot74 ,take beef suet1 the part around the kidneys1 or any kind of fat1 raw or cooked1 and free of fibres1 nerves1 thin skin1 or bones2 chop it fine2 add to it whatever you may have of fat skimmed off the top of meat soup2 put it in a cast-iron or crockery kettle2 set it on a moderate fire2 boil gently for fifteen minutes2 skim it well during the process2 take from the fire1 leave it five minutes1 and then strain it2 after which1 put it in pots1 and keep them in a dry and cool place2 cover the pots well every time you have occasion to use1 but never cover them while the grease is warm4 ,this grease is as good1 if not better than any other to fry fish1 fritters1 and other similar things1 which require to be entirely covered with grease4,a ,,broiling4 ,i did not appreciate the nicety of broiling until1 upon an occasion1 a gentleman invited a dinner company to a private dining-room of one of our large restaurants1 to eat a certain kind of fish1 which he considered especially fine4 ,the host was quite out of humor to see the fish come to the table baked1 when he had ordered it broiled4 ,the proprietor afterward explained that1 for some reason1 his ,french cook was absent for that day1 and he had no other who could broil so large a fish4 ,i at once realized that1 after all1 it must be a delicate and difficult thing to broil a large fish1 so that the centre would be well done1 and the surface not burned4 ,the smaller and thinner the article1 the hotter should be the fire2 the larger the article1 the more temperate the fire1 or1 rather1 the greater distance it should at first be placed from it4 ,the fish1 in this case1 should have been wrapped in oiled or buttered paper4 ,it should have been placed rather near the fire for the first few moments2 then removed farther away1 or placed on another more moderate fire4 ,a large baking-pan should have covered the top of the fish1 to hold the heat4 ,when nearly done1 the paper should have been removed1 to allow the surface to brown4 ,always grease the gridiron well1 and have it hot1 before the meat is placed on it4 ,any thing egged and bread-crumbed should be buttered before it is broiled4 ,fish should be buttered and sprinkled with flour1 which will prevent the skin from adhering to the gridiron4 ,cutlets1 and in fact every thing1 are more delicate buttered before broiling4 ,a little lemon-juice is also often a nice addition4 ,birds1 and other things which need to be halved1 should be broiled1 inside first4 ,remember that a hot1 clear fire is necessary for cooking all small articles4 ,they should be turned often1 to be cooked evenly1 without being burned4 ,never put a fork in the lean part of meat on the gridiron1 as it allows the juice to escape4 ,always cover the gridiron with a tin pan or a baking-pan4 ,the sooner the meat is cooked without burning1 the better4 ,the pan holds the heat1 and often prevents a stray line of smoke from touching the meat4 ,if the fire should be too hot1 sprinkle salt over it4 ,,roasting4 ,there is little use to talk about roasting1 as but few will attempt it1 always considering it easier to bake instead4 ,indeed1 there is so little demand in many sections for stoves and ranges suited to the purpose that they are difficult to obtain4 ,of course1 there is no comparison between these modes of cooking4 ,beef1 mutton1 turkeys1 ducks1 or birds--in fact1 any kind of meat is tenfold better roasted than baked4 ,in ,europe1 all these articles are roasted2 and people there would have great contempt for a piece of beef or a turkey baked4 ,in ,new ,york and ,philadelphia1 also1 at the finer establishments1 the meats are generally roasted4 ,the trouble is little greater than to bake4 ,it is only necessary to have the range or stove constructed for roasting1 and a tin screen1 with a spit and jack1 to place before the coals4 ,some of the roasters are arranged with a spring-jack4 ,the meat is placed on the spit1 and the spring wound up1 which sets the meat to revolving slowly before the fire4 ,in roasting1 the meat should at first be placed near the coals1 so as to quickly harden the surface2 then it should be removed back a little distance1 to be cooked through1 without burning4 ,the oftener it is basted1 the better it is4 ,if the roast of meat is very large1 it should be surrounded with a buttered paper4 ,just before the meat is done1 it should be basted with a little butter or drippings1 then sprinkled with flour1 and placed nearer the fire1 to brown nicely1 when it will take a frothy appearance4 ,much depends upon the management of the fire4 ,it should be made some time before the meat is placed for roasting1 so that the coals may be bright and hot4 ,it should also be strong enough to last1 with only the addition of an occasional coal at the top4 ,in fine establishments abroad1 a grate for burning coal1 charcoal1 or wood is made in the kitchen1 for the purpose of roasting only4 ,this is convenient1 but more expensive than roasting in ranges or stoves1 where the same fire may serve for cooking every thing4 ,,saut,,ing4 ,as ,i have already said1 frying implies immersing in fat or oil2 but sauting means to cook in a spider or saut pan1 with just enough hot fat to keep the article1 while being cooked1 from sticking4 ,the fat should always be quite hot before placing on it any thing to cook4 ,,braising4 ,a braising-kettle has a deep cover1 which holds coals2 consequently1 the cooking is done from above as well as below4 ,it is almost air-tight1 thus preventing evaporation1 and the article to be cooked imbibes whatever flavor one may wish to give it4 ,the article is generally cooked in stock or broth 7water may be used also71 with slices of bacon1 onion1 carrot1 etc41 placed around the meat4 ,it is a favorite mode of cooking pigeons4 ,an ordinary cut of beef may be made very savory cooked in this manner1 and the juice left makes a good gravy when freed from fat4 ,if a braising-pan is not at hand1 a common1 tight-covered saucepan answers very well without the upper coals4 ,except for coloring larding on the top of the article to be braised1 ,i do not appreciate the value of the upper coals1 anyway2 and the coloring may be accomplished with the salamander or hot shovel as well4 ,,larding4 ,cut the firmest bacon fat1 with a heated or very sharp knife1 into square lengths of equal size4 ,placing one end in a larding-needle1 draw it through the skin and a small bit of the meat1 leaving the strip of pork1 or lardoon1 as it is called1 in the meat4 ,the two ends left exposed should be of equal length4 ,the punctures for the lardoons should be in rows1 of equal distance apart1 arranged in any fanciful way that may suit the cook4 ,the usual form for larding1 however1 is as shown in cut 7page #eg74 ,,boning4 ,boning is not a difficult operation4 ,it only requires time1 a thin1 sharp knife1 and a little care4 ,cut off the neck1 and also the legs at the first joint4 ,cut the skin in a line down the middle of the back4 ,now1 taking first one side and then the other of the cut in the fingers1 carefully separate the flesh from the bones1 sliding the knife close to the bone4 ,when you come to the wings and legs1 it is easier to break or unjoint the bones at the body-joint2 cutting close by the bone1 draw it1 turning the flesh of the legs and wings inside out4 ,when all the bones are out1 the skin and flesh can be re-adjusted and stuffed into shape4 ,as the leg and wing bones require considerable time to remove1 they may be left in1 and the body stuffed with lamb or veal force-meat4 ,see receipt for boned chicken 7page #agd74 ,it is a very pretty and delicious dish4 ,,egg ,,and ,,bread ,,crumbing4 ,always sift the bread or cracker crumbs4 ,whenever there are spare pieces or trimmings of bread or broken crackers1 dry them at once in the oven1 and after pounding and sifting1 put them away in a tin can1 for future use4 ,in preparing for use1 beat the eggs a little4 ,if they are to be used for sweet dishes1 such as rice croquettes1 sweeten them slightly4 ,if they are to be used for meats1 sweet-breads1 oysters1 etc41 always salt and pepper them1 and for a change1 finely chopped parsley may be added4 ,add a small proportion of milk to the eggs1 say a half-cupful for two of them1 or for one of them1 if intended for fish or cutlets4 ,have the eggs in one plate1 and the bread-crumbs in another2 roll the article first in the crumbs1 then in the egg1 then in the crumbs again4 ,in the case of articles very soft1 like croquettes1 it will be more convenient for one person to shape and roll them in the eggs1 and another1 with dry hands1 to roll them in the bread-crumbs4 ,pounded and sifted cracker-crumbs can be purchased by the pound1 at bakeries and large groceries1 for the same price as whole crackers4 ,however1 it will never be necessary to purchase cracker-crumbs1 if all scraps of bread are saved and dried4 ,it is deplorable for a cook to throw them away4 ,it shows that she is either too indolent to ever learn to cook1 or too ignorant of the uses of scraps of bread to be tolerated4 ,if she saves them for purposes of charity1 let her give fresh bread1 which will be more acceptable1 and save the scraps1 which are equally useful to her4 ,yet if the bread-crumbs when pounded and sifted are not very fine1 they are not as good as the cracker-dust4 ,,to ,,cook ,,puddings ,,in ,,boiling ,,water4 ,wet and flour the cloth before adding the pudding4 ,in tying in the pudding1 leave room enough for it to swell4 ,if cooked in a mold1 do not fill the mold quite full4 ,never let the water stop boiling4 ,as it wastes away in boiling1 replenish the kettle from another containing boiling water4 ,it is better to cook these puddings 7plum-puddings as well7 in a steamer than in boiling water4 ,the principle is really the same1 and there is no water soaked4 ,,dried ,,celery1 ,,parsley1 ,,etc41 ,,for ,,winter ,,use4 ,celery1 parsley1 thyme1 summer savory1 sage1 etc41 should all be prepared for winter use4 ,after drying and pulverizing1 put them in tin cans or glass jars4 ,celery and parsley are especially valuable for soups and gravies4 ,,seeds ,,for ,,soups4 ,if the fresh or dried vegetables are not at hand1 seeds1 such as celery1 carrot-seed1 etc41 can be substituted for a flavoring4 ,,to ,,flavor ,,with ,,lemon ,,zest4 ,never use the white part of the peel of a lemon for flavoring4 ,it is bitter4 ,the little globules of oil in the surface of the rind contain all the pleasant flavor of the peel4 ,it may be thinly pared off1 avoiding the white pulp4 ,professional cooks1 however1 rub loaf-sugar over the surface4 ,the friction breaks the oil-ducts1 and the sugar absorbs the oil4 ,it is called zest4 ,the sugar is afterward pounded fine for certain dishes1 such as creams1 meringues1 etc42 or it can be simply melted in custards and beverages4 ,,the ,,cook',s ,,table ,,of ,,weights ,,and ,,measures4 #a quart of sifted flour #a pound4 #a quart of powdered sugar #a pound and #g ounces4 #a quart of granulated sugar #a pound and #i ounces4 #a pint of closely packed butter #a pound4 ,butter1 size of an egg about #b ounces4 #aj eggs #a pound4 #c cupfuls of sugar #a pound4 #e cupfuls of sifted flour #a pound4 #a heaping table-spoonful th of a gill4 #d gills #a pint2 #b pints #a quart2 #d quarts #a gallon4 ,in my receipts1 ,i prefer1 generally1 the use of terms of measure to those of weight1 because the former are more convenient for the majority of housekeepers4 ,,to ,,chop ,,suet4 ,sprinkle flour over it while chopping1 which will prevent the pieces from adhering4 ,,rising-,,powder ,,proportions4 ,to #a quart of flour1 use #b tea-spoonfuls of baking-powder2 or1 ,to #a quart of flour1 use #a tea-spoonful of soda1 and #b tea-spoonfuls of cream of tartar2 or1 ,to #a quart of flour1 use #a cupful of sour milk1 and #a tea-spoonful of soda4 ,,to ,,make ,,roux4 ,a roux is a mixture of butter and flour cooked4 ,it is generally added1 uncooked1 to thicken a sauce or a soup2 but the flavor is much better if it is first cooked1 and the sauce or soup is added to it4 ,professional ,french cooks always manage it in this way4 ,when the butter is first brought to the boiling-point1 in a small stew-pan or cup1 the sifted flour is sprinkled in1 and both are mixed well together over the fire with an egg-whisk1 until the flour is well cooked2 a part of the sauce or soup is then stirred in until it becomes smooth and thin enough to add to the main sauce or soup4 ,if the roux is intended for a white sauce1 it is not allowed to color2 if for a brown sauce1 it may color a little1 or browned flour may be used4 ,,cooking ,,utensils4 ,illustration ,the ,bain ,marie4--,this is an open vessel1 to be kept at the back of the range or in some warm place1 to be filled with hot 7not boiling7 water4 ,several stew-pans1 or large tin cups with covers and handles1 are fitted in1 which are intended to hold all those cooked dishes desired to be kept hot4 ,if there are delays in serving the dinner1 there is no better means of preserving the flavor of dishes4 ,the bain marie is especially convenient at any time for keeping sauces1 or vegetables for garnish1 which can not always be prepared at the last minute4 ,illustration ,the ,braising-pan4--,the use of this pan will be found by referring to the article on 8braising40 ,the ,fish-kettle4--,the fish is placed on the perforated tin sheet1 which is then put into the kettle of water4 ,the fish is thus taken out of the water at will1 without breaking4 ,when done1 it is placed for a minute over an empty iron kettle on the fire1 to drain well and steam4 ,it is then carefully slipped on a napkin in the hot platter in which it is to be served4 ,illustration ,illustration ,the ,custard-kettle4--,this is an iron utensil1 the inside kettle being lined with block-tin4 ,although there are cheaper custard-kettles made of tin1 it is better economy to purchase those of iron1 which are more durable4 ,the inside kettle containing the custard is placed in the larger one1 which is partly filled with boiling water4 ,illustration ,the ,saut-pan4--,this pan may either be used for sauting1 or for an omelet pan4 ,sieve for ,pures4--,this is a substantial arrangement1 the sides being made of tin4 ,it is invaluable for bean1 pea1 or any of the pure soups1 which should be forced through the sieve4 ,it is also used for bread or cracker crumbs--in fact1 for any thing which requires sifting4 ,illustration ,illustration ,the ,steaming-kettle4--,the article to be cooked is placed in the pan perforated with holes4 ,it is put in the long kettle1 which is partly filled with boiling water1 then covered with the close-fitting cover4 ,this is an invaluable kettle for cooking vegetables1 puddings1 and1 in fact1 almost any thing that is usually immersed in boiling water4 ,a cabbage1 with salt sprinkled among the leaves1 is cooked much quicker in this way than when immersed1 and is much more delicate4 ,it is especially nice for plum-puddings1 which then can not become water-soaked4 ,cooks generally manage to let the water stop boiling for some minutes when boiling puddings1 which is just long enough to ruin them4 ,this kettle is no less valuable for cooking chickens or rice4 ,illustration ,the ,saratoga ,potato-cutter4--,the screws at the sides adjust a sharp knife1 so that1 by rubbing the potato over the plane1 it may be cut as fine or as coarse as may be desired4 ,the plane is also used for cutting cabbage1 or for onions to serve with cucumbers4 ,cabbage1 however1 should not be cut too thin1 as it is thereby less crisp4 ,cost1 #ej cents4 ,illustration ,the ,can-opener4--,this is the best and cheapest pattern4 ,the handle1 knife1 and square piece are all made together of pressed iron4 ,cost1 #be cents4 ,illustration3 ,a ,b ,the ,cream-whipper4--,the handle ,a is placed inside the tube ,b4 ,the tube is dipped into a bowl of sweetened and flavored cream4 ,by churning and pressing it through the perforated holes1 the cream becomes a light froth1 which is skimmed off the top1 and put on a sieve1 as soon as a few table-spoonfuls of it are formed4 ,cost1 #be cents4 ,illustration ,the ,wire-basket1 for ,frying4--,articles to be fried are placed in the basket1 which is immersed in boiling fat4 ,it facilitates frying1 as the articles are all cooked1 lifted out1 and well drained at the same time4 ,it is especially nice for frying smelts or for boiling eggs4 ,the ,egg-poacher4--,the eggs are carefully broken into the little cups1 and placed in the stand4 ,the stand is then dipped into well-salted water1 which is merely simmering4 ,when done1 each cup 7formed like a shell7 is taken out from the stand1 and carefully tipped over a piece of buttered toast1 leaving the egg with the pretty form of the cup on top4 ,illustration ,illustration ,the ,fish-stand4--,fried smelts are hung by catching them to the sharp points of the stand4 ,the intervening places are filled with parsley or leaves1 and the whole served in form of a pyramid4 ,illustration ,the ,butter-roller4--,the wooden squares are dipped into cold water4 ,a small piece of butter 7enough for one person at table7 is placed on one square1 then rolled around with the other one held in the other hand4 ,a little ball is formed with a net-work surface4 ,a number of balls are thus formed of the same size1 and piled on the butter-dish1 as in cut4 ,illustration ,butter or ,mashed-potato ,syringe4--,the butter is placed in the tube1 and pressed through the round holes in the end on to the butter-dishes4 ,it forms a pretty effect of fillets of butter1 resembling vermicelli4 ,potatoes boiled1 seasoned1 and mashed may also be pressed through the tube around beef1 venison1 or almost any meat or fish dish1 making a pretty decoration4 ,french ,vegetable-cutters4--,the little cups of figures ,a and ,b are pressed into potatoes1 or any bulbous vegetable1 then turned around4 ,the cutter ,a will make little potato-balls1 say an inch in diameter1 which are fried1 and called 8potatoes la ,parisienne40 ,the figure ,b will cut oblong forms4 ,smaller-sized cutters are preferable for cutting potatoes1 carrots1 turnips1 etc41 for garnishing la jardinire4 ,illustration3 ,a ,b ,illustration ,tin ,cutters1 for cutting ,slices of ,bread to fry for decorating ,dishes 7crotons71 or to serve in ,soups4--,they may also be used for cutting slices of vegetables for decorations or for soups4 ,illustration ,potato1 ,carrot1 or ,turnip ,cutter4--,this simple little instrument cuts the vegetables mentioned into curls4 ,when the curl is cut1 the vegetable is afterward cut from the outside to meet it1 when it easily slips out4 ,the handle is separate from the iron wire1 and has to be taken off in order to remove the curl4 ,the curls can be boiled in salted water1 if of carrots2 if of turnips1 they are better cooked after the ,french receipt given2 if of potatoes1 they are generally fried in boiling lard1 and sprinkled with a little salt as soon as done4 ,they make a pretty garnish1 or may be served alone4 ,illustration ,fluted ,knife1 for cutting ,vegetables into various fancy ,forms for ,decorations1 or for ,salads4--,some cut mushrooms with this knife1 to give them a scolloped surface4 ,illustration ,french ,cook's ,knife4--,made of best steel4 ,it can easily be kept very sharp1 and made of almost constant use in preparing dishes4 ,it is especially useful for boning4 ,it costs seventy-five cents1 yet1 with proper care1 should last a life-time4 ,these knives are so light1 sharp1 and easily handled1 that1 when once used1 a person would consider it very awkward to cook without one4 ,illustration ,a ,knife for ,peeling4--,the wire prevents the cutting of more than the skins of fruits or vegetables4 ,the wire may be attached or detached at will1 for cleaning it4 ,illustration3 ,a ,illustration3 ,b ,illustration3 ,c ,wire ,skewers 7,fig4 ,a74--,they are about three inches long1 and may be of silver or plain wire4 ,fig4 ,b is a skewer run through three smelts1 with thin slices of bacon between4 ,they are fried in boiling lard1 and one skewerful is served to each person at table4 ,the fish dish is garnished with lemon slices1 one of which is placed on the top of each skewerful of fish when on the plate 7see page #aab74 ,fig4 ,c1 a skewer of alternate slices of egged and bread-crumbed sweet-breads and bacon1 managed in the same manner as the smelts 7see page #aee74 ,illustration ,knife for carving ,poultry and ,game4--,besides cutting the flesh1 this knife disjoints or cuts the bones1 which are often embarrassing1 especially in ducks and geese4 ,illustration ,meat-squeezer1 for pressing out the ,juice of ,beef for ,invalids4--,a piece of round-steak 7which yields more juice than other cuts7 is barely heated through1 when it is cut1 and the juice pressed out at the angle ,a into a warm cup1 placed in a basin of hot water4 ,the juice should be served immediately1 and taken while still warm4 ,illustration ,pancake-lifter4--,this form1 having more breadth than the ordinary square lifter1 has the advantage of turning the pancakes with greater facility4 ,illustration ,brush1 for rubbing whites of eggs over rusks1 crullers1 etc41 or for glazing meats with clear stock1 reduced by boiling to a stiff jelly4 ,illustration ,illustration ,larding-needles1 ,lardoons1 and ,manner of ,larding4--,see article on ,larding1 page #dh4 ,illustration ,apple-corer4--,the larger tube is for coring apples2 the smaller one for coring ,siberian crab-apples1 for preserving4 ,illustration ,jelly-stand4--,this is simply and cheaply made4 ,rings can be fastened to the ends of the cords1 and slipped over the four top rounds1 to hold the jelly-bag on the stand2 or it may be tied4 ,the jelly-bag should be made of flannel1 or of ,canton flannel4 ,this arrangement is not only convenient for jellies1 but for clear soups as well4 ,illustration3 ,a ,illustration3 ,b ,illustration3 ,c ,meat-pie ,mold4--,fig4 ,a represents the mold closed1 the wires at each end fastening the two sides together4 ,it is here ready to be buttered1 the crust to be laid in1 and pressed into the decorations at the sides1 filled1 the top crust to be fitted over1 and baked4 ,fig4 ,b1 the wire is drawn out one side1 the mold opened1 and removed from the pie4 ,fig4 ,c1 the pie ready to be served at table4 ,illustration3 ,a ,illustration3 ,b ,illustration3 ,c ,illustration3 ,d ,illustration3 ,e ,paste-jagger4--,fig4 ,a represents a paste-jagger1 for cutting and ornamenting the edges of pie-crust4 ,fig4 ,b is a plain circle of pie-crust cut with the jagger1 to fit the pie-dish4 ,fig4 ,c is part of a strip of pie-paste1 which is cut with the jagger to lay around the edge of the pie4 ,fig4 ,d1 the strip laid around the edge4 ,fig4 ,e1 the pie placed upon a plate1 ready to serve at table4 ,illustration ,glass or ,tin ,flower ,forms4--,these are flat forms for decorating the table with flowers4 ,they are filled with water or wet sand4 ,the flowers are placed in1 and may1 or may not1 conceal the tin form4 ,illustration3 ,a ,illustration3 ,b ,illustration3 ,c ,illustration3 ,d ,illustration3 ,e ,illustration3 ,f ,molds4--,fig4 ,a1 a circular tin mold for blanc-manges1 jellies1 etc4 ,fig4 ,b1 supposed to be a blanc-mange filled with strawberries4 ,these centres may be filled with any kind of berries1 compotes1 fresh fruits1 creams1 etc41 and make exceedingly pretty dishes4 ,with a small mold of this kind one can prepare a very dainty-looking dish for an invalid4 ,it may be filled with blanc-mange1 tapioca jelly1 ,irish moss1 wine1 or chicken jellies1 etc41 and filled with a compote1 a whipped cream1 beaten eggs1 or any allowable relish4 ,fig4 ,c1 a circular mold1 of more elaborate pattern1 yet quite as easy to manage as the simple one4 ,fig4 ,d1 wine jelly1 filled with whipped cream4 ,fig4 ,e1 a casserole mold4 ,fig4 ,f1 a casserole of rice or mashed potatoes1 filled with fried 7sautd7 spring chickens1 with cream sauce1 and surrounded with cauliflower blossoms4 ,a pretty course for dinner1 tea1 or supper4 ,illustration ,little ,silver-plated ,chafing-dish4--,it is about four and a half inches square1 for serving ,welsh rare-bits1 or for small pieces of venison-steak1 with currant jelly4 ,one is served to each person at table4 ,the lower part is a reservoir for boiling-hot water4 ,i have seen them also made with little alcohol-lamps underneath1 when the thin slices of venison-steak can be partly or entirely cooked at table1 in the currant jelly4 ,at least1 the preparation served is kept nicely hot4 ,illustration3 ,a ,b ,c ,d ,an ,instrument for drawing ,champagne1 ,soda1 and other ,effervescing ,liquids at pleasure1 leaving the last ,glass as sparkling as the first4--,the instrument ,d is driven through the cork in the bottle1 the wire ,a is withdrawn1 the button ,c turned1 when the ,champagne is drawn through the tube ,b4 ,when enough is drawn1 the button is again turned1 and the wire replaced before the bottle is raised4 ,the bottle should then be kept bottom side up4 ,the instrument is a perfect success1 and can be obtained of ,h4 ,b4 ,platt ,co41 #abaa ,broadway1 ,new ,york4 ,it costs #a #he4 ,illustration3 ,a ,paper ,cases for ,souffls1 ,chickens la ,bechamel1 or for any thing that can be served scolloped1 or en coquille4--,these cases are easily and quickly made4 ,they furnish a pretty variety at table1 filled with any of the materials described among the receipts for articles to be served in paper cases or in shells4 ,to make the paper cases1 choose writing-paper3 fold and crease it at the dotted lines in ,fig4 ,a1 then cut the paper at the dark lines in ,fig4 ,b4 ,by turning the corner squares1 so that they may lap over the sides1 the box is formed4 ,sew the sides together1 all around the box1 hiding the stitches under the small piece of paper at the top1 lapped over the outside4 ,they should be buttered just before filling4 ,fig4 ,d is a case filled with a rice souffl4 ,figs4 ,e and ,f are small cases made of round pieces of paper 7four inches in diameter71 creased with a penknife4 ,the top may be left unturned1 as ,fig4 ,f1 or turned twice1 as ,fig4 ,e4 ,these cases may be purchased already made2 however1 it is a pleasant diversion to make them4 ,illustration3 ,b ,illustration3 ,c ,illustration3 ,d ,illustration3 ,e ,illustration3 ,f ,illustration3 ,a ,illustration3 ,b ,illustration3 ,c ,paper ,handles for ,lamb-chops1 ,cutlets1 etc4--,a long strip of thin writing-paper is doubled1 and cut half-way down with scissors1 in as thin cuts as can be easily made 7,fig4 ,a1 a fragment of the paper74 ,one edge of the paper is then slipped a little distance farther than the corresponding edge1 which gives the fine cuts a round shape1 as in ,fig4 ,b4 ,the edges can be held in this position1 with the aid of a very little mucilage4 ,now roll the paper spirally over a little stick1 about the size of a cutlet bone4 ,fasten the end with a little mucilage1 and the paper handle is quite ready to slip over cutlet bones1 just as they are about to be sent to the table4 ,larger-sized paper handles can be made in the same manner for boiled hams4 ,illustration ,silver-plated ,scallop ,shell1 for any thing served en coquille4--,articles served en coquille make a pretty course for lunch or dinner4 ,the shells in plated silver are quite expensive1 costing sixty dollars a dozen at ,tiffany's4 ,i imagine they could be made as well of block-tin1 with a single coating of silver1 and with the little feet riveted1 so as to stand the heat of the oven4 ,illustration ,a ,mringue ,decorator4--,the little tin tube ,a 7one-third of an inch in diameter71 or ,b1 is put in the bottom of the bag4 ,mringue 7whipped whites of eggs1 sweetened and flavored71 or frosting for cakes1 is put in the bag1 and squeezed through the tube on puddings1 lemon or mringue pies1 or on cakes1 forming any design that may suit the fancy4 ,if it is squeezed through the tube ,a1 the line of frosting will be round2 if through tube ,b1 it will be scalloped1 when leaves and flowers can easily be formed4 ,the lady-fingers are shaped by pressing the cake batter through a tube half an inch in diameter4 ,the bag is easily made with tightly woven twilled cloth4 ,the little tin tubes can be made at the tinsmith's1 or at home1 with a piece of tin1 a large pair of scissors1 and a little solder4 ,with this little convenience1 the trouble of decorating dishes is very slight1 and their appearance is very much improved4 ,illustration ,gravy and ,sauce ,strainer4--,a sauce-strainer made of wire gauze of the form of cut presents so much surface for straining that the operation is much quicker accomplished than when using tin cups with a small circle of gauze or perforated holes at the bottom4 ,illustration ,an ,egg-whisk4--,decidedly the best form for an egg-whisk is the one given in the cut4 ,it is equally useful for making roux and sauces4 ,by holding the whisk perpendicularly1 and vigorously passing it in the bottom of a saucepan1 a small quantity of butter and flour or sauce can be thoroughly mixed4 ,,bread1 ,,and ,,breakfast ,,cakes4 ,it requires experience to make good bread4 ,one must know1 first1 how long to let the bread rise1 as it takes a longer time in cold than in warm weather2 second1 when the oven is just of proper temperature to bake it4 ,bread should be put in a rather hot oven4 ,it is nearly light enough to bake when put in2 so the rule for baking bread differs from that of baking cake1 which should be put into a moderate oven at first1 to become equally heated through before rising4 ,as bread requires a brisk heat1 it is well to have the loaves small1 the ,french-bread loaves being well adapted to a hot oven4 ,after the bread is baked1 the loaves should be placed on end 7covered7 at the back of the table until they become cool4 ,,to ,,make ,,yeast4 ,ingredients3 ,a cupful of baker's yeast2 four cupfuls of flour2 two large potatoes1 boiled2 one cupful of sugar1 and six cupfuls of boiling water4 ,mix the warm mashed potatoes and sugar together2 then add the flour2 next1 add the six cupfuls of boiling water1 poured on slowly3 this cooks the flour a little4 ,it will be of the consistency of batter4 ,let the mixture get almost cold1 stirring it well1 that the bottom may become cool also4 ,it will spoil the yeast if the batter be too hot4 ,when lukewarm1 add the tea-cupful of yeast4 ,leave this mixture in the kitchen1 or in some warm place1 perhaps on the kitchen-table 7do not put it too near the stove71 for five or six hours1 until it gets perfectly light4 ,do not touch it until it gets somewhat light2 then stir it down two or three times during the six hours4 ,this process makes it stronger4 ,keep it in a cool place until needed4 ,this yeast will last perpetually1 if a tea-cupful of it be always kept1 when making bread1 to make new yeast at the next baking4 ,keep it in a stone jar1 scalding the jar every time fresh yeast is made4 ,in summer1 it is well to mix corn-meal with the yeast1 and dry it in cakes1 in some shady1 dry place1 turning the cakes often1 that they may become thoroughly dry4 ,it requires about one and a half cakes 7biscuit-cutter7 to make four medium-sized loaves of bread4 ,crumb them1 and let them soak in lukewarm water about a quarter or half an hour before using4 ,,to ,,make ,,the ,,bread4 ,ingredients3 ,flour1 one and a half cupfuls of yeast1 lukewarm water1 a table-spoonful of lard1 a little salt4 ,put two quarts of flour into the bread-bowl2 sprinkle a little salt over it2 add one and a half cupfuls of yeast1 and enough lukewarm water to make it a rather soft dough4 ,set it one side to rise4 ,in winter1 it will take overnight2 in summer1 about three hours4 ,after it has risen1 mix well into it one table-spoonful of lard2 then add flour 7not too much71 and knead it half an hour4 ,the more it is kneaded1 the whiter and finer it becomes4 ,leave this in the bread-bowl for a short time to rise2 then make it into loaves4 ,let it rise again for the third time4 ,bake4 ,,mrs4 ,,bonner',s ,,bread4 ,this is a delicious bread1 which saves the trouble of making yeast4 ,twenty-five cents' worth of ,twin ,brothers' yeast will last a small family six weeks4 ,i would recommend ,mrs4 ,bonner's bread in preference to that of the last receipt4 ,it is cheaper and better1 at last1 to always have good bread1 which is insured by using fresh yeast each time4 ,for four loaves3 ,at noon1 boil three potatoes2 mash them well2 add a little salt1 and two and a half cupfuls of flour2 also enough boiling water 7that in which the potatoes were boiled7 to make rather a thin batter4 ,let it cool1 and when it is at about blood-heat1 add a ,twin ,brothers' yeast-cake1 soaked in half a tea-cupful of lukewarm water4 ,one yeast-cake will be sufficient for four loaves of bread in summer2 but use one and a half yeast-cakes in winter4 ,stir well1 and put it in a warm place4 ,at night it will be light1 when stir in enough flour to make the sponge4 ,do not make it too stiff4 ,if you should happen to want a little more bread than usual1 add a little warm water to the batter4 ,let it remain in a warm place until morning1 when it should be well kneaded for at least twenty minutes4 ,half an hour or more would be better4 ,return the dough to the pan1 and let it rise again4 ,when light1 take it out2 add half a tea-spoonful of soda1 dissolved in a table-spoonful of water2 separate it into four loaves2 put them in the pans1 and let it rise again4 ,when light1 bake it an hour4 ,,french ,,bread 7,grace ,melaine ,lourant74 ,put a heaping table-spoonful of hops and a quart of hot water over the fire to boil4 ,have ready five or six large boiled potatoes1 which mash fine4 ,strain the hops4 ,now put a pint of boiling water 7that in which the potatoes were boiled7 over three cupfuls of flour2 mix in the mashed potatoes1 then the quart of strained hot hop-water1 a heaping tea-spoonful of sugar1 and the same of salt4 ,when this is lukewarm1 mix in one and a half ,twin ,brothers' yeast-cakes 7softened74 ,let this stand overnight in a warm place4 ,in the morning1 a new process is in order3 ,first1 pour over the yeast a table-spoonful of warm water1 in which is dissolved half a spoonful of soda2 mix in lightly about ten and a half heaping tea-cupfuls of sifted flour4 ,no more flour is added to the bread during its kneading4 ,instead1 the hands are wet in lukewarm water4 ,now knead the dough1 giving it about eight or ten strokes2 then taking it from the side next to you1 pull it up into a long length1 then double it1 throwing it down snappishly and heavily4 ,wetting the hands again1 give it the same number of strokes1 or kneads1 pulling the end toward you again1 and throwing it over the part left in the pan4 ,continue this process until large bubbles are formed in the dough4 ,it will take half an hour or longer4 ,the hands should be wet enough at first to make the dough rather supple4 ,if dexterously managed1 it will not stick to the hands after a few minutes2 and when it is kneaded enough1 it will be very elastic1 full of bubbles1 and will not stick to the pan4 ,when this time arrives1 put the dough away again in a warm place to rise4 ,this will take one or two hours4 ,illustration ,now comes another new process4 ,sprinkle plenty of flour on the board1 and take out lightly enough dough to make one loaf of bread1 remembering that the ,french loaves are not large1 nor of the same shape as the usual home-made ones4 ,with the thumb and forefinger gather up the sides carefully 7to prevent doubling the meshes or grain of the dough7 to make it round in shape4 ,flour the rolling-pin1 press it in the centre1 rolling a little to give the dough the form of cut4 ,now give each puffed end a roll toward the centre1 lapping well the ends4 ,turn the bread entirely over1 pulling out the ends a little1 to give the loaf a long form1 as in cut4 ,illustration ,sprinkle plenty of flour on large baking-pans turned bottom side up1 upon which lay this and the other loaves1 a little distance apart1 if there is room for two of them on one pan4 ,sprinkle plenty of flour on the tops1 and set the pans by the side of the fire to again rise a little4 ,it will take twenty-five or thirty minutes longer4 ,then bake4 ,kneading bread in the manner just described causes the grain of the bread to run in one direction1 so that it may be pealed off in layers4 ,kneading with water instead of flour makes the bread moist and elastic1 rather than solid and in crumbs4 ,,petits ,,pains are made as in last receipt1 by lightly gathering a little handful of dough1 picking up the sides1 and turning it over in the form of a ball or a biscuit4 ,they are baked as described for ,french bread1 placing them a little distance apart1 so that they may be separate little breads1 each one enough for one person at breakfast4 ,,toast4 ,i have remarked before that not one person in a thousand knows how to make good toast4 ,the simplest dishes seem to be the ones oftenest spoiled4 ,if the cook sends to the table a properly made piece of toast1 one may judge that she is a scientific cook1 and may entertain1 at the same time1 exalted hopes of her4 ,the bread should not be too fresh4 ,it should be cut thin1 evenly1 and in good shape4 ,the crust edges should be cut off4 ,the pieces shaved off can be dried and put in the bread-crumb can4 ,the object of toasting bread is to extract all its moisture--to convert the dough into pure farina of wheat1 which is very digestible4 ,present each side of the bread to the fire for a few moments to warm1 without attempting to toast it2 then turn about the first side at some distance from the fire1 so that it may slowly and evenly receive a golden color all over the surface4 ,now turn it to the other side1 moving it in the same way1 until it is perfectly toasted4 ,the coals should be clear and hot4 ,serve it the moment it is done1 on a warm plate1 or1 what is better1 a toast-rack2 consequently1 do not have a piece of bread toasted until the one for whom it is intended is ready to eat it4 8,if1 as is generally done1 a thick slice of bread is hurriedly exposed to a hot fire1 and the exterior of the bread is toasted nearly black1 the intention of extracting the moisture is defeated1 as the heat will then produce no effect on the interior of the slice1 which remains as moist as ever4 ,charcoal is a bad conductor of heat4 ,the overtoasted surface is nothing more or less than a thin layer of charcoal1 which prevents the heat from penetrating through the bread4 ,neither will butter pass through the hard surface3 it will remain on it1 and if exposed to heat1 to melt it in1 it will dissolve1 and run over it in the form of rancid oil4 ,this is why buttered toast is so often unwholesome40 ,,dixie ,,biscuit 7,mrs4 ,blair74 ,mix one tea-spoonful of salt into three pints of flour2 put one tea-cupful of milk1 with two table-spoonfuls of lard1 on the fire to warm4 ,pour this on two eggs1 well beaten2 add the flour1 with one tea-cupful of home-made yeast4 ,when well mixed1 set it in a warm place for about five hours to rise2 then form into biscuit2 let them rise again4 ,bake4 ,,graham ,,bread4 ,make the sponge as for white bread2 then knead in ,graham flour1 only sifting part of it4 ,add1 also1 two or three table-spoonfuls of molasses4 ,,rusks4 ,add to about a quart of bread dough the beaten yolks of three eggs1 half a cupful of butter1 and one cupful of sugar3 mix all well together4 ,when formed into little cakes 7rather high and slender1 and placed very near each other71 rub the tops with sugar and water mixed2 then sprinkle over dry sugar4 ,this should fill two pans4 ,,parker ,,house ,,rolls 7,mrs4 ,samuel ,treat74 ,ingredients3 ,two quarts of flour1 one pint of milk 7measured after boiling71 butter the size of an egg1 one table-spoonful of sugar1 one tea-cupful of home-made yeast1 and a little salt4 ,make a hole in the flour4 ,put in the other ingredients1 in the following order3 sugar1 butter1 milk1 and yeast4 ,do not stir the ingredients after putting them together4 ,arrange this at ten o'clock at night2 set it in a cool place until ten o'clock the next morning1 when mix all together1 and knead it fifteen minutes by the clock4 ,put it in a cool place again until four o'clock ,p4,m41 when cut out the rolls1 and set each one apart from its neighbor in the pan4 ,set it for half an hour in a warm place4 ,bake fifteen minutes4 ,,beaten ,,biscuit4 ,rub one quarter of a pound of lard into one and a half pounds of flour1 adding a pinch of salt4 ,mix enough milk or water with it to make a stiff dough4 ,beat the dough well with a rolling-pin for half an hour or more1 or until the dough will break when pulled4 ,little machines come for the purpose of making beaten biscuit1 which facilitate the operation4 ,form into little biscuit1 prick them on top several times with a fork1 and bake4 ,,soda ,,and ,,cream ,,of ,,tartar ,,biscuit4 ,ingredients3 ,one quart of flour1 one tea-spoonful of soda1 two tea-spoonfuls cream of tartar1 one even tea-spoonful of salt1 lard or butter the size of a small egg1 and milk4 ,put the soda1 cream of tartar1 and salt on the table2 mash them smoothly with a knife1 and mix well together2 mix them as evenly in the flour as possible2 then pass it all through the sieve two or three times4 ,the success of the biscuits depends upon the equal distribution of these ingredients4 ,mix in the lard or butter 7melted7 as evenly as possible1 taking time to rub it between the open hands1 to break any little lumps4 ,now pour in enough milk to make the dough consistent enough to roll out1 mixing it lightly with the ends of the fingers4 ,the quicker it is rolled out1 cut1 and baked1 the better will be the biscuits4 ,the biscuits are cheaper made with cream of tartar and soda than with baking-powder1 yet many make the ,,biscuits ,,with ,,baking-,,powder4 ,they are made as in the last receipt1 merely substituting two heaping tea-spoonfuls of baking-powder for the cream of tartar and soda1 and taking the same care to mix evenly4 ,these biscuits are nice rolled quite thin 7half an inch71 and cut with a small cutter two inches in diameter4 ,they may be served hot or cold1 and are often used at evening companies1 cold1 split in two1 buttered1 and with chopped ham 7as for sandwiches7 placed between them4 ,they are preferable to bread sandwiches1 as they do not dry as quickly1 and are1 perhaps1 neater to handle4 ,these biscuits are especially nice when made with ,professor ,horsford's self-raising flour--of course1 the raising powders are omitted4 ,the appreciation of hot biscuits is quite a ,southern and ,western ,american fancy4 ,they are rarely seen abroad1 and are generally considered unwholesome in the ,eastern ,states4 ,,muffins4 ,ingredients3 ,two eggs1 one pint of flour1 one tea-cupful of milk or cream1 butter half the size of an egg1 a little salt1 and one tea-spoonful of baking-powder4 ,mix the baking-powder and salt in the flour4 ,beat the eggs2 add to the yolks1 first1 milk1 then butter 7melted71 then flour1 then the whites4 ,beat well after it is all mixed1 and bake them immediately in a hot oven1 in gem-pans or rings4 ,take them out of the pans or rings the moment they are done1 and send them to the table4 ,the self-raising flour is very nice for making muffins4 ,in using this1 of course1 the baking-powder should be omitted4 ,,waffles4 ,ingredients3 ,two eggs1 one pint of flour1 one and a quarter cupfuls of milk or cream1 one even tea-spoonful of yeast-powder1 butter or lard the size of a walnut1 and salt4 ,mix the baking-powder and salt well in the flour1 then rub in evenly the butter2 next add the beaten yolks and milk mixed1 then the beaten whites of the eggs4 ,bake immediately4 ,,rice ,,waffles 7,mrs4 ,gratz ,brown74 ,ingredients3 ,one and a half pints of boiled rice1 one and a half pints of flour1 half a tea-cupful of sour milk1 half a tea-cupful of sweet milk1 one tea-spoonful of soda1 salt1 three eggs1 and butter size of a walnut4 ,,rice ,,pancakes are made as in the last receipt1 by adding an extra half-cupful of milk4 ,,hominy ,,cake 7,mrs4 ,watts ,sherman74 ,add a spoonful of butter to two cupfuls of whole hominy 7boiled an hour with milk7 while it is still hot4 ,beat three eggs very light1 which add to the hominy4 ,stir in gradually a pint of milk1 and1 lastly1 a pint of corn-meal4 ,bake in a pan4 ,this is a very nice breakfast cake4 ,serve it1 with a large napkin under it1 on a plate4 ,the sides of the napkin may cover the top of the cake until the moment of serving1 which will keep it moist4 ,,baked ,,hominy ,,grits 7,mrs4 ,pope74 ,ingredients3 ,one quart of milk1 one cupful of hominy grits1 two eggs1 and salt4 ,when the milk is salted and boiling1 stir in the hominy grits1 and boil for twenty minutes4 ,set it aside to cool thoroughly4 ,beat the eggs to a stiff froth1 and then beat them well and hard into the hominy4 ,bake half an hour4 ,,breakfast ,,puffs1 ,,or ,,pop-,,overs 7,mrs4 ,hopkins74 ,ingredients3 ,two cupfuls of milk1 two cupfuls of flour1 two eggs1 and an even tea-spoonful of salt4 ,beat the eggs separately and well1 add the whites last1 and then beat all well together4 ,they may be baked in roll-pans1 or deep gem-pans1 which should be heated on the range1 and greased before the batter is put in3 they should be filled half full with the batter4 ,or they may be baked in tea-cups1 of which eight would be required for this quantity of batter4 ,when baked1 serve immediately4 ,for ,graham gems use half ,graham flour4 ,,henriettes ,,for ,,tea 7,french ,cook71 ,no4 #a4 ,ingredients3 ,three eggs beaten separately1 three-fourths of a cupful of cream or milk1 a scant tea-spoonful of baking-powder1 salt1 one table-spoonful of brandy1 a pinch of cinnamon1 enough flour to make them just stiff enough to roll out easily4 ,roll them thin as a wafer1 cut them into about two-inch squares1 or into diamonds1 with the paste-jagger1 fry them in boiling lard1 and sprinkle over pulverized sugar4 ,,henriettes ,,for ,,breakfast ,,or ,,tea 7,french ,cook71 ,no4 #b4 ,ingredients3 ,three eggs beaten separately1 one cupful of milk1 a scant tea-spoonful of baking-powder1 salt1 one table-spoonful of brandy1 and flour enough to make a little thicker than for pancakes4 ,pass the batter through a funnel 7one-third or one-half inch diameter at end7 into hot boiling lard1 making rings1 or any figures preferred4 ,do not fry too much at one time4 ,when done and drained1 sprinkle over pulverized sugar1 and lay them on a plate on a folded napkin4 ,serve4 ,,wafer ,,biscuits4 ,rub a piece of butter the size of a large hickory-nut into a pint of sifted flour2 sprinkle over a little salt4 ,mix it into a stiff1 smooth paste1 with the white of an egg beaten to a froth1 and warm milk4 ,beat the paste with a rolling-pin for half an hour1 or longer2 the more the dough is beaten1 the better are the biscuits4 ,form the dough into little round balls about the size of a pigeon's egg2 then roll each of them to the size of a saucer4 ,they should be mere wafers in thickness2 they can not be too thin4 ,sprinkle a little flour over the tins4 ,bake4 ,these wafers are exceedingly nice to serve with a cheese course1 or for invalids to eat with their tea4 ,,corn ,,bread4 ,ingredients3 ,one cupful of sour milk1 one cupful of sweet milk1 one table-spoonful of sugar or molasses1 one tea-cupful of flour1 two heaping tea-cupfuls of corn-meal1 one tea-spoonful of salt1 one tea-spoonful 7not heaping7 of soda1 one and a half table-spoonfuls of melted lard or butter1 and three eggs4 ,beat the eggs separately2 add the melted butter to the milk2 then the sugar1 salt1 yolks1 soda 7dissolved in a table-spoonful of warm water72 and1 lastly1 the whites1 flour1 and corn-meal4 ,beat it all quickly and well together4 ,put it immediately in the oven1 to bake half an hour4 ,,hoe ,,cake4 ,pour enough scalding water1 or milk1 on corn-meal 7salted71 to make it rather moist4 ,let it stand an hour1 or longer4 ,put two or three heaping table-spoonfuls on a hot griddle1 greased with pork or lard4 ,smooth over the surface1 making the cake about half an inch thick1 and of round shape4 ,when browned on one side1 turn and brown it on the other4 ,serve very hot4 ,these are very nice breakfast cakes1 with a savory crust4 ,,corn ,,cake 7,mrs4 ,lackland74 ,ingredients3 ,one pint of milk1 half a pint of ,indian meal1 four eggs1 a scant table-spoonful of butter1 salt1 and one tea-spoonful of sugar4 ,pour the milk boiling on the sifted meal4 ,when cold1 add the butter 7melted71 the salt1 the sugar1 the yolks of the eggs1 and1 lastly1 the whites1 well beaten separately4 ,bake half an hour in a hot oven4 ,it is very nice baked in iron or tin gem-pans1 the cups an inch and a half deep4 ,,fried ,,corn ,,mush ,,for ,,breakfast4 ,many slice the mush when cold1 and simply saut it in a little hot lard4 ,but as some cooks seem to have as great success in simple dishes as in elaborate ones1 ,i shall consider this as at least one of the little successes taught me by a ,french cook4 ,of course1 the mush is made by sprinkling the corn-meal into boiling salted water1 or after the manner of ,harriet ,plater1 given in the next receipt4 ,it is thoroughly cooked1 and made the day before wanted4 ,when cold1 it is sliced1 each slice dipped in beaten eggs 7salted7 and bread or cracker crumbs1 and fried in boiling-hot lard4 ,one should try this1 to know the superiority in the manner of cooking4 ,,corn ,,mush is usually made by sprinkling corn-meal into well-salted boiling water 7a pint of corn-meal to three pints of water71 and cooking it well4 ,but ,harriet ,plater 7,mrs4 ,filley's most skillful cook7 says that corn-meal mush is much lighter1 and when fried for breakfast1 browns better by cooking it as follows3 8,put a quart of water on the fire to boil4 ,stir a pint of cold milk1 with one pint of corn-meal and one tea-spoonful of salt4 ,when the water boils1 pour in the mixture gradually1 stirring all well together4 ,let it boil for half an hour1 stirring often1 to prevent it from burning40 ,,oatmeal ,,porridge4 ,it seems very simple to make oatmeal porridge1 yet it is a very different dish made by different cooks4 ,the ingredients are3 ,one heaping cupful of oatmeal to one quart of boiling water and one tea-spoonful of salt4 ,boil twenty minutes4 ,the water should be salted and boiling when the meal is sprinkled in with one hand1 while it is lightly stirred in with the other4 ,when all mixed1 it should boil without afterward being stirred more than is necessary to keep it from burning at the bottom1 and to mingle the grains two or three times1 so that they may all be evenly cooked4 ,if much stirred1 the porridge will be starchy or waxy1 and poor in flavor4 ,but the puffing of the steam through the grains without much stirring swells each one separately1 and1 when done1 the porridge is light1 and quite consistent4 ,this same manner of cooking is applicable as well to all other grains4 ,,mother ,,johnson',s ,,pancakes 7,adirondacks74 ,these are famous pancakes1 and1 like every other good thing1 there is a little secret in the preparation4 ,enough flour is added to a quart of sour milk to make a rather thick batter4 ,the secret is that it is left to stand overnight1 instead of being finished at once4 ,it may even stand to advantage for twenty-four hours4 ,however1 if it is mixed at night1 the next morning two well-beaten eggs and salt are to be added at the same time with half a tea-spoonful of soda1 dissolved in a table-spoonful of warm water4 ,cook immediately4 ,,sirup4 ,mix two table-spoonfuls of water to two cupfuls of brown sugar and one even table-spoonful of butter4 ,let it boil about five minutes4 ,,buckwheat ,,cakes4 ,scald two gills of ,indian meal in one quart of boiling water4 ,add a little salt4 ,when cool1 add one gill of yeast1 and stir in enough buckwheat flour to make a thin batter4 ,let it rise overnight4 ,if by chance it is a little sour1 just before cooking add one-fourth of a tea-spoonful of soda1 dissolved in half a cupful of boiling water4 ,or1 ,they may be made in the same manner without the ,indian meal1 merely adding the yeast to a quart of lukewarm water1 and making the batter with buckwheat flour alone4 ,,pancakes1 ,,with ,,flour ,,or ,,corn-,,meal4 ,stir one or two cupfuls of cream or milk into two beaten eggs2 add flour or corn-meal enough to make a thin batter4 ,if the milk is sweet1 add one tea-spoonful of yeast-powder2 if it is sour1 add1 instead of the yeast-powder1 half a tea-spoonful of soda1 dissolved in a little warm water4 ,,pancakes1 ,,with ,,bread-,,crumbs4 ,soak the bread-crumbs1 then drain them4 ,to two cupfuls of bread-crumbs add one cupful of flour or corn-meal1 one egg1 and milk enough to make a thin batter4 ,if the milk is sweet1 add a tea-spoonful of yeast-powder2 if sour1 half a tea-spoonful of soda1 dissolved in a table-spoonful of warm water4 ,,strawberry ,,short-,,cake 7,mrs4 ,pope74 ,ingredients3 ,one quart of flour1 two heaping tea-spoonfuls of yeast-powder1 half a tea-spoonful of salt1 butter size of an egg1 milk1 two quarts of strawberries4 ,mix the baking-powder into the flour1 then rub in the butter 7in the same manner as described for biscuits1 page #gb74 ,add enough milk to make a soft dough--rather softer than for biscuits4 ,spread this on two pie-tins4 ,bake in a quick oven4 ,when the cakes are done1 let them partly cool4 ,cut around the edges1 and split them4 ,spread them with butter1 then with one quart of mashed strawberries1 with plenty of sugar2 then put between them the other quart of whole strawberries1 sprinkled with sugar4 ,serve a pitcher of cream with a strawberry short-cake4 ,the cake in this form can be cut like a pie4 ,it is a good summer breakfast as well as tea dish4 ,or1 ,it can be made with sour milk1 viz43 to two tea-cupfuls of sour milk add a tea-spoonful of soda1 then three-fourths of a tea-cupful of butter or lard1 partly melted1 and enough flour to make a soft dough4 ,roll it into thin cakes large enough to fill the pan in which they are to be baked4 ,when baked1 split1 and butter them while hot4 ,lay on a plate half of the cake1 put on a layer of well-sugared strawberries1 then the other half1 then more strawberries1 and so on1 until there are several layers4 ,or1 ,these cakes can be made in the same way with currants1 blackberries1 cut peaches1 chopped pine-apples1 raspberries1 etc4 ,,tea4 ,two things are necessary to insure good tea3 first1 that the water should be at the boiling-point when poured on the leaves1 water simply hot not answering the purpose at all2 and1 second1 that it should be served freshly made4 ,tea should never be boiled4 ,so particular are the ,english to preserve its first aroma1 that it is sometimes made on the table two or three times during a meal4 ,in ,france1 little silver canisters of tea are placed on the table1 where it is invariably made4 ,one tea-spoonful of the leaves is a fair portion for each person4 ,tea is better made in an earthen tea-pot1 which tea connoisseurs are particular to have4 ,they also drink the beverage without milk1 and with loaf-sugar merely4 ,water at the first boiling-point is generally considered better for tea or coffee1 and1 in fact1 any kind of cooking which requires boiling water4 ,,coffee4 ,the best coffee is made by mixing two-thirds ,java and one-third ,mocha4 ,the ,java gives strength1 the ,mocha flavor and aroma4 ,coffee should be evenly and carefully roasted4 ,much depends upon this4 ,if even a few of the berries are burned1 the coffee will taste burned and bitter1 instead of being fine-flavored and aromatic4 ,to have the perfection of coffee1 it should be fresh-roasted each day4 ,few1 however1 will take that trouble4 ,as soon as it is roasted1 and while still hot1 stir into it one or two eggs1 together with their shells 7about one egg to a pint of roasted coffee-beans74 ,this will help to preserve the coffee1 as well as to make it clear4 ,put it away in a close-covered tin-case1 and grind it only just before using4 ,allow two heaping table-spoonfuls of ground coffee to a pint of water4 ,let the water be boiling when it is poured on the coffee4 ,cover it as tightly as possible1 and boil it one minute2 then let it remain a few moments at the side of the range to settle4 ,delmonico allows one and a half pounds of coffee to one gallon of water4 ,the coffee-pot1 with a double base1 is placed on the range in a vessel of hot water 7bain-marie74 ,the boiling water is poured over the coffee1 which is contained in a felt strainer in the coffee-pot4 ,it is not boiled4 ,of course1 much depends upon the care in preparing the coffee to insure a delicious beverage2 but equally as much depends upon serving with it good thick cream4 ,milk1 or even boiled milk1 is not to be compared with cream4 ,in cities1 a gill1 at least1 might be purchased each morning for coffee1 or a few table-spoonfuls might be saved from the evening's milk for at least one cup4 ,fill the cup two-thirds full1 then1 with hot1 clear coffee1 pour in one or two table-spoonfuls of cream1 and use loaf-sugar4 ,professor ,blot1 in his lectures1 was very emphatic as to the impropriety of boiling coffee4 ,he said by this means the aroma and flavor were carried into the attic1 and a bitter decoction was left to be drunk4 ,he preferred decidedly the coffee made in the ,french filter coffee-pot4 ,i have experimented upon coffee1 and prefer it boiled for one minute in the ordinary coffee-pot4 ,that made in the ,french filter is also most excellent4 ,it is not boiled1 and requires a greater proportion of coffee4 ,but to be explicit1 put the coffee in the filter4 ,at the first boil of the water1 pour one or two coffee-cupfuls of it on the coffee4 ,put back the water on the fire4 ,when boiling again1 pour on as much more1 and repeat the process until the desired quantity is made4 ,,chocolate 7,miss ,sallie ,schenck74 ,allow two sticks of chocolate to one pint of new milk4 ,after the chocolate is scraped1 either let it soak an hour or so1 with a table-spoonful of milk to soften it1 or boil it a few moments in two or three table-spoonfuls of water4 ,then1 in either case1 mash it to a smooth paste4 ,when the milk1 sweetened to taste with loaf-sugar1 is boiling1 stir in the chocolate-paste1 adding a little of the boiling milk to it first1 to dilute it evenly4 ,let it boil half a minute4 ,stir it well1 or mill it1 and serve immediately4 ,maillard's chocolate is flavored with a little vanilla4 ,the commoner brands1 such as ,baker's1 will be nearly as good by adding a little vanilla when making4 ,miss ,schenck 7noted for her chocolate7 adds a very little flavoring of brandy4 ,a very good addition1 and one universally seen1 when chocolate is served at lunch parties1 is a heaping table-spoonful of whipped-cream1 sweetened and flavored with a little vanilla before it is whipped1 placed on the top of the chocolate in each cup1 the cup being only three-quarters filled with the chocolate4 ,,cocoa4 ,many use cocoa rather than chocolate4 ,it has the same flavor1 but it has more body1 and is richer and more oily4 ,it is made in the same way as chocolate1 but a few drops of the essence of vanilla should be invariably added4 ,,soup4 ,the meat should be fresh1 lean 7all fat possible being removed71 and juicy to make the best soup4 ,it is put into cold1 clear water1 which should be heated only moderately for the first half-hour4 ,the object is to extract the juices of the meat1 and if it be boiled too soon1 the surface will become coagulated1 thereby imprisoning the juice within4 ,after the first half-hour the pot should be placed at the back of the stove1 allowing the soup to simmer for four or five hours4 ,nothing is more disagreeable at table than greasy soup4 ,as all particles of fat are taken off hot liquor with some difficulty1 soup should be made the day before it is to be used1 when the fat will rise to the top and harden4 ,it can then be easily removed4 ,when vegetables are used1 they should be added only in time to become thoroughly done3 afterward they absorb a portion of the richness of the soup4 ,when onions are used1 they impart better flavor by being fried or sautd in a little hot butter or other grease1 before they are added to the soup4 ,in fact1 many professional cooks fry other vegetables also1 such as carrots and turnips4 ,sometimes they even fry slightly the chickens1 beef1 etc41 and then cut them into smaller pieces for boiling4 ,potatoes and cabbage should be boiled in separate water before they are added to a soup4 ,amateur cooks seem to have a great aversion to making stock4 ,they think it must be something troublesome1 and too scientific to undertake2 whereas1 in truth1 it saves the trouble of going through the process of soup-boiling every day1 and it is as easy to make as any simple soup4 ,one has only to increase the quantity of meat and bones to any desired proportion1 adding pepper and salt1 and also vegetables1 if preferred4 ,the stock should be kept in a stone jar4 ,it will form a jelly1 and in cool weather will last at least a week4 ,just before dinner each day1 in order to prepare soup1 it is only necessary to cut off some of the jelly and heat it4 ,it is very good with nothing additional2 but one can have a change of soup each day by adding different flavorings1 such as onion1 macaroni1 vermicelli1 tomato1 tapioca1 spring vegetables 7which will make a julienne71 poached eggs1 fried bread1 asparagus1 celery1 green pease1 etc4 ,i will be explicit about these additions in the receipts4 ,stock is also valuable for gravies1 sauces1 and stews1 and for boiling many things1 such as pigeons1 chickens1 etc4 ,,stock1 ,,or ,,pot ,,au ,,feu4 ,in ordinary circumstances1 beef alone1 with some vegetables1 will make a good broth or stock1 in the proportion of two and a half pints of cold clear water to each pound of bones and meat2 the bones and meat should be of about equal weight4 ,it makes the soup more delicate to add chicken or veal4 ,chicken and veal together make a good soup1 called blond de veau4 ,good soup can be made1 also1 by using the trimmings of fresh meat1 bits of cold cooked beef1 or the bones of any meat or fowl4 ,in the choice of vegetables1 onions 7first fried or sautd1 and a clove stuck in71 parsley1 and carrots are oftenest used3 turnips1 parsnips1 and celery should be employed more sparingly4 ,the soup bunch at market is generally a very good distribution of vegetables4 ,nothing is more simple than the process of making stock or broth4 ,remember not to let it boil for the first half-hour2 then it should simmer slowly and steadily1 partly covered1 for four or five hours4 ,in royal kitchens the stock is cooked by gas4 ,skim frequently2 as scum1 if allowed to remain1 gives an unpleasant flavor to the soup4 ,use salt sparingly1 putting in a little at first1 and seasoning at the last moment4 ,many a good soup is spoiled by an injudicious use of seasoning4 ,some add a few drops of lemon-juice to a broth4 ,if wine or catsup is added1 it should only be done at the last moment4 ,always strain the soup through a sieve or soup-strainer4 ,small scraps of meat or sediment look slovenly in a soup4 ,or1 ,a ,,simple ,,stock4 ,if you have no vegetables 7you should always have them1 especially onions and carrots1 as they will keep71 a very good stock can be made by employing the meat and bones alone1 seasoned with pepper and salt4 ,if rich enough1 it might be served in this manner4 ,however1 it is a simple thing1 about fifteen minutes before dinner1 each day1 to add a little boiled macaroni1 fried onions1 etc41 to vary the soup4 ,,gouff',s ,,receipt ,,for ,,stock1 ,,or ,,bouillon4 ,three pounds of beef2 one pound of bone 7about the quantity in that weight of meat72 five and a half quarts of clear cold water2 two ounces of salt2 two carrots1 say ten ounces2 two large onions1 say ten ounces1 with two cloves stuck in them2 six leeks1 say fourteen ounces2 one head of celery1 say one ounce2 two turnips1 say ten ounces2 one parsnip1 say two ounces4 ,,bouillon ,,served ,,at ,,luncheons1 ,,germans1 ,,etc4 ,purchase about six pounds of beef and bone 7soup bones7 for ten persons4 ,cut up the meat and break the bones2 add two quarts of cold water1 and simmer slowly until all the strength is extracted from the meat4 ,it will take about five hours4 ,strain it through a fine sieve1 removing every particle of fat2 and if there is more than ten cupfuls1 reduce it by boiling to that quantity4 ,season only with pepper and salt4 ,it is served in bouillon cups at luncheons1 at evening companies1 ,germans1 etc4 ,sometimes it is served clear and transparent1 after the receipt for ,amber ,soup4 ,,amber ,,soup1 ,,or ,,clear ,,broth4 ,this soup is served at almost all company dinners4 ,there can be no better choice1 as a heavy soup is not then desirable4 ,ingredients3 ,a large soup bone 7say two pounds71 a chicken1 a small slice of ham1 a soup bunch 7or an onion1 two sprigs of parsley1 half a small carrot1 half a small parsnip1 half a stick of celery71 three cloves1 pepper1 salt1 a gallon of cold water1 whites and shells of two eggs1 and caramel for coloring4 ,let the beef1 chicken1 and ham boil slowly for five hours2 add the vegetables and cloves1 to cook the last hour1 having first fried the onion in a little hot fat1 and then in it stuck the cloves4 ,strain the soup into an earthen bowl1 and let it remain overnight4 ,next day remove the cake of fat on the top2 take out the jelly1 avoiding the settlings1 and mix into it the beaten whites of the eggs with the shells4 ,boil quickly for half a minute2 then1 placing the kettle on the hearth1 skim off carefully all the scum and whites of the eggs from the top1 not stirring the soup itself4 ,pass this through the jelly bag1 when it should be quite clear4 ,the soup may then be put aside1 and reheated just before serving4 ,add then a large table-spoonful of caramel1 as it gives it a richer color1 and also a slight flavor4 ,of course1 the brightest and cleanest of kettles should be used4 ,i once saw this transparent soup served in ,paris1 without color1 but made quite thick with tapioca4 ,it looked very clear1 and was exceedingly nice4 ,this soup may be made in one day4 ,after it is strained1 add the eggs and proceed as in receipt4 ,however1 if it is to be served at a company dinner1 it is more convenient to make it the day before4 ,,to ,,make ,,caramel1 ,,or ,,burned ,,sugar1 ,,for ,,coloring ,,broth4 ,the appearance of broth is improved by being of a rich amber color4 ,the most innocent coloring substance1 which does not impair the flavor of the broth1 is caramel1 prepared as follows3 ,put into a porcelain saucepan1 say half a pound of sugar1 and a table-spoonful of water4 ,stir it constantly over the fire until it has a bright1 dark-brown color1 being very careful not to let it burn or blacken4 ,then add a tea-cupful of water and a little salt2 let it boil a few moments longer2 cool and strain it4 ,put it away in a close-corked bottle1 and it is always ready for coloring soups4 ,,thickenings ,,for ,,soup4 ,i have before recommended the making of soup the day before it is served1 as this is the best means of having it entirely free from fat and settlings4 ,just before it is served1 it may be thickened with corn starch1 sago1 tapioca1 pearl barley1 rice1 etc4 ,if a thickening of flour is used1 let it be a roux1 mixed according to directions1 page #ea4 ,however1 a rich stock jelly needs no thickening4 ,,additions ,,to ,,beef ,,stock1 ,,to ,,form ,,other ,,kinds ,,of ,,soup4 ,it is well1 just before the beef soup is sent to table1 to drop into the tureen poached eggs1 which have been cooked in salted water1 and neatly trimmed4 ,there may be an egg for each person at table4 ,this is a favorite soup in ,havana4 ,or1 ,put into the tureen1 just before the soup is sent to table1 slices of lemon--one slice for each plate4 ,or1 ,yolks of hard-boiled eggs1 one for each person4 ,or1 ,put into the tureen crotons or dice of bread1 say three-quarters of an inch square1 fried in a little butter4 ,when frying1 or rather sauting1 turn them1 that all sides may be browned4 ,they may be prepared several hours1 if more convenient1 before dinner2 then left near the fire1 to become crisp and dry4 ,this makes a very good soup1 and is also an excellent means of using dry bread4 ,it is a favorite ,french soup1 called potage aux crotons4 ,or1 ,drop into the tureen force-meat balls4 ,,receipt ,,for ,,force-,,meat ,,balls4 ,take any kind of meat or chicken1 or both 7that used for making the soup will answer72 chop it very fine2 season it with pepper1 salt1 a little chopped parsley and thyme1 or a little parsley and fried onion1 or with thyme1 or parsley alone1 a little lemon-juice1 and grated peel4 ,break in a raw egg1 and sprinkle over some flour2 roll them in balls the size of a pigeon's egg4 ,fry or saut them in a little butter1 or they may be cooked in boiling water2 or they may be egged and bread-crumbed1 and fried in boiling lard4 ,this is the most simple receipt4 ,the ,french take much trouble in making quenelles1 etc41 for soup4 ,or1 ,a simple and delicious addition is that of four or five table-spoonfuls of stewed tomatoes4 ,,macaroni ,,soup is only an addition of macaroni to the stock-jelly4 ,however1 boil the macaroni first in salted water4 ,when done1 drain it1 and cut it into about two or three inch lengths4 ,put these pieces into the soup when it is simmering on the fire1 then serve it a few minutes after4 ,many send1 at the same time1 a plate of grated cheese4 ,this is passed1 a spoon with it1 after the plates of soup are served1 each person adding a spoonful of it to their soup1 if they choose4 ,they probably will not choose it a second time4 ,,vermicelli ,,soup is made exactly as macaroni soup1 only the vermicelli is not cut1 and1 if very little of it is used1 it may be boiled in the soup4 ,often the stock for vermicelli is preferred made of veal and chicken1 instead of beef2 however1 either is very good4 ,grated cheese may also be served with it4 ,,noodles 7,eleanore ,bouillotat74 ,three delicious dishes may be made from this simple and economical receipt for noodles3 ,to three eggs 7slightly beaten71 two table-spoonfuls of water1 and a little salt1 add enough flour to make a rather stiff dough2 work it well for fifteen or twenty minutes1 as you would dough for crackers1 adding flour when necessary4 ,when pliable1 cut off a portion at a time1 roll it thin as a wafer1 sprinkle over flour1 and1 beginning at one side1 roll it into a rather tight roll4 ,with a sharp knife1 cut it1 from the end1 into very thin slices 7one-eighth inch71 forming little wheels or curls4 ,let them dry an hour or so4 ,part may be used to serve as a vegetable1 part for a noodle soup1 and the rest should be dried1 to put one side to use at any time for a beef soup4 ,,to ,,serve ,,as ,a ,,vegetable4 ,three cupfuls of fresh noodles1 three quarts of salted boiling water1 bread-crumbs1 butter size of an egg4 ,throw a few of the noodles at a time into the boiling salted water1 and boil them until they are done1 separating and shaking them with a large fork to prevent them from matting together4 ,skin them out when done1 and keep them on a warm dish in a warm place until enough are cooked in a similar manner4 ,now mix the butter 7in which the bread-crumbs were fried7 evenly in them2 put them on the platter on which they are to be served1 and sprinkle over the top bread-crumbs fried or sautd in some hot butter until they are of a light-brown color4 ,this is a very good dish to serve with a fish1 or with almost any meat1 or it can be served as a course by itself2 or the noodles can be cooked as macaroni1 with cheese4 ,,noodle ,,soup4 ,add to the water in which the noodles were boiled1 as in last receipt1 part of the butter in which the bread-crumbs were sautd1 a table-spoonful of chopped parsley1 and two or three table-spoonfuls of the cooked noodles4 ,season with more salt1 if necessary4 ,serve4 ,,beef ,,noodle ,,soup4 ,add to a beef stock a small handful of fresh or dried noodles about twenty minutes before serving1 which will be long enough time to cook them4 99 99 99 99 99 ,many varieties of soups may be made by adding different kinds of vegetables to beef soup or stock4 ,cauliflower1 cabbage1 potatoes1 and asparagus are better boiled in separate water1 and added to the soup-tureen at the last moment4 ,onions1 leeks1 turnips1 and carrots are better fried to a light color in a saut pan with a little butter or clarified grease1 and added to the soup4 ,in frying1 it is better to accompany the vegetable or vegetables with a little onion4 ,if you add more onion1 more turnip1 or more carrot than any other vegetable1 you have onion1 turnip1 or carrot soup4 ,i will specify a few combinations of vegetables4 ,,spring ,,soup4 ,a stock with any spring vegetables added which have first been parboiled in other water4 ,those generally used are pease1 asparagus-tops1 or a few young onions or leeks4 ,this soup is often colored with caramel4 ,or1 ,here is ,francatelli's receipt for spring soup1 a little simplified3 ,cut with a vegetable-cutter two carrots and two turnips into little round shapes2 add the white part of a head of celery2 twelve small young onions1 sliced1 without the green stalks2 and one head of cauliflower1 cut into flowerets4 ,parboil these vegetables for three minutes in boiling water4 ,drain1 and add them to two quarts of stock1 made of chicken or beef 7chicken is better74 ,let the whole simmer gently for half an hour1 then add the white leaves of a head-lettuce 7cut the size of a half-dollar1 with a cutter74 ,as soon as tender1 and when about to send the soup to the table1 add half a gill of small green pease1 and an equal quantity of asparagus-heads1 which have been previously boiled in other water4 ,,julienne ,,soup1 ,,with ,,poached ,,eggs 7,dubois74 ,take two medium-sized carrots1 a medium-sized turnip1 a piece of celery1 the core of a lettuce1 and an onion4 ,cut them into thin fillets about an inch long4 ,fry the onion in butter over a moderate fire1 without allowing it to take color2 add the carrots1 turnips1 and celery--raw1 if tender2 if not1 boil them separately for a few minutes4 ,after frying all slowly for a few moments1 season with a pinch of salt and a tea-spoonful of powdered-sugar4 ,then moisten them with a gill of broth1 and boil until reduced to a glaze4 ,now add nearly two quarts of good stock1 which has been skimmed and passed through a sieve1 and remove the stew-pan to the back of the stove1 so that the soup may boil only partially4 ,a quarter of an hour after add the lettuce 7which has been boiled in other water71 and a few raw sorrel leaves1 if they can be procured4 ,this soup is quite good enough without eggs1 yet they are a pleasant addition4 ,poach them in salted water1 trim them1 and drop into the soup-tureen just as it is ready to send to the table4 ,many color this soup with caramel4 ,in that case1 the sugar should be omitted4 ,,asparagus ,,soup4 ,ingredients3 ,three pints of beef soup or stock1 thirty heads of asparagus1 a little cream1 butter1 flour1 and a little spinach4 ,cut the tops off the asparagus1 about half an inch long1 and boil the rest4 ,cut off all the tender portions1 and rub them through a sieve1 adding a little salt4 ,warm three pints of stock1 add a roux made of a small piece of butter and a heaping tea-spoonful of flour2 then add the asparagus pulp4 ,boil it slowly a quarter of an hour1 stirring in two or three table-spoonfuls of cream4 ,color the soup with a tea-spoonful of spinach green1 and1 just before serving it1 add the asparagus-tops1 which have been separately boiled4 ,many like this soup1 but ,i prefer simply boiled asparagus-points added to stock or beef soup1 just before serving4 ,,spinach ,,green4 ,pound some spinach well1 adding a few drops of water2 squeeze the juice through a cloth1 and put it on a strong fire4 ,as soon as it looks curdy1 take it off1 and strain the liquor through a sieve4 ,what remains on the sieve will be the coloring matter4 ,,ox-,,tail ,,soup4 ,ox-tails make an especially good soup1 on account of the gelatinous matter they contain4 ,ingredients3 ,two ox-tails1 a soup bunch1 or a good-sized onion1 two carrots1 one stalk of celery1 a little parsley1 and a small cut of pork4 ,cut the ox-tails at the joints1 slice the vegetables1 and mince the pork4 ,put the pork into a stew-pan4 ,when hot1 add first the onions2 when they begin to color1 add the ox-tails4 ,let them fry or saut a very short time4 ,now cut them to the bone1 that the juice may run out in boiling4 ,put both the ox-tails and fried onions into a soup kettle1 with four quarts of cold water4 ,let them simmer for about four hours2 then add the other vegetables1 with three cloves stuck in a little piece of onion1 and pepper and salt4 ,as soon as the vegetables are well cooked1 the soup is done4 ,strain it4 ,select some of the joints 7one for each plate71 trim them1 and serve them with the soup4 ,or1 if preferred1 the joints may be left out4 ,,chicken ,,soup 7,potage la ,reine74--,francatelli4 ,roast a large chicken4 ,clear all the meat from the bones1 chop1 and pound it thoroughly with a quarter of a pound of boiled rice4 ,put the bones 7broken7 and the skin into two quarts of cold water4 ,let it simmer for some time1 when it will make a weak broth4 ,strain it1 and add it to the chicken and rice4 ,now press this all through a sieve1 and put it away until dinner-time4 ,take off the grease on top2 heat it without boiling1 and1 just before sending to table1 mix into it a gill of boiling cream4 ,season carefully with pepper and salt4 ,,pur,e ,,of ,,chicken 7,giuseppe ,romanii74 ,chef de ,cuisine of the ,cooking-school in ,new ,york4 ,ingredients3 ,one and a half pounds of chicken1 one and a half quarts of white stock 7made with veal71 half a sprig of thyme1 two sprigs of parsley1 half a blade of mace1 one shallot1 a quarter of a pound of rice1 and half a pint of cream4 ,roast the chicken1 and when cold cut off all the flesh2 put the bones into the white stock1 together with the thyme1 mace1 parsley1 shallot1 and washed rice2 boil it until the rice is very thoroughly cooked4 ,in the mean time1 chop the chicken2 pound it in a mortar2 then pass it through a sieve or colander1 helping the operation by moistening it with a little of the stock4 ,strain the balance of the stock1 allowing the rice to pass through the sieve4 ,half an hour before dinner1 add the chicken to the stock and heat it without boiling4 ,just before serving1 add to it half a pint of boiling cream4 ,season with pepper and salt4 ,,plain ,,chicken ,,soup4 ,cut up the chicken1 and break all the bones2 put it in a gallon of cold water2 let it simmer for five hours1 skimming it well4 ,the last hour add1 to cook with the soup1 a cupful of rice and a sprig of parsley4 ,when done1 let the kettle remain quiet a few moments on the kitchen table1 when skim off every particle of fat with a spoon4 ,then pour all on a sieve placed over some deep dish4 ,take out all the bones1 pieces of meat1 and parsley4 ,press the rice through the sieve4 ,now mix the rice1 by stirring it with the soup1 until it resembles a smooth pure4 ,season with pepper and salt4 ,,giblet ,,soup4 ,this soup is a great success4 ,it is very inexpensive1 a plate of giblets only costing at market five cents4 ,it is a very good imitation of mock-turtle soup1 and1 after the first experience in making1 it will be found very easy to manage4 ,ingredients3 ,the giblets of four chickens or two turkeys1 one medium-sized onion1 one small carrot1 half a turnip1 two sprigs of parsley1 a leaf of sage1 eggs1 a little lemon-juice1 ,port or ,madeira wine1 and one or two cupfuls of chicken or beef stock1 quite strong4 ,cut up the vegetables4 ,put a piece of butter the size of a small egg into a stew-pan4 ,when quite hot1 throw in the sliced onion4 ,when they begin to brown1 add the carrot and turnip1 a table-spoonful of flour1 and the giblets4 ,fry them all quickly for a minute1 watching them constantly1 that the flour may brown1 and not burn4 ,now cut the giblets 7that the juice may escape71 and put all into the soup-kettle1 with a little pepper and salt1 and three quarts of water--of course1 stock would be much better1 and for extra occasions ,i would recommend it2 or without stock1 one could add any fresh bones or scraps of lean meat one might happen to have4 ,pieces of chicken are especially well adapted to this soup2 yet1 for ordinary occasions1 giblets alone answer very well4 ,let the soup simmer for five hours2 then strain it4 ,thicken it a little with roux 7page #ea71 letting the flour brown1 and add to it also one of the livers mashed4 ,season with the additional pepper and salt it needs1 a little lemon-juice1 and two table-spoonfuls of ,port or ,madeira wine4 ,put into the soup tureen yolks of hard-boiled eggs1 one for each person at table4 ,pour over the soup1 and serve4 ,,mock-,,turtle ,,soup 7,new ,york ,cooking-school74 ,let some one beside yourself remove the flesh from a calf's head1 viz41 cut from between the ears to the nose1 touching the bone2 then1 cutting close to it1 take off all the flesh4 ,turn over the head1 cut open the jaw-bone from underneath1 and take out the tongue whole4 ,turn the head back again1 crack the top of the skull between the ears1 and take out the brains whole2 they may be saved for a separate dish4 ,soak all separately for a few moments in salt and water4 ,cut the skull all to pieces1 wash it quickly1 and put it on the fire in four quarts of cold water1 together with the flesh1 tongue1 half a bunch of parsley1 half a stalk of celery1 one large bay-leaf1 three cloves1 half an inch of a stick of cinnamon1 six whole allspice1 six pepper-corns1 half of a large carrot1 and one turnip4 ,when the tongue is tender1 take it out1 to be served as a separate dish 7with spinach or with sauce ,tartare74 ,leave in the flesh for about two hours1 when it will be perfectly tender4 ,let the bones1 etc41 simmer for six hours1 then strain1 and put it away until the next day4 ,at the same time that the calf's head is cooking in one vessel1 make a stock in another1 with a beef or veal soup-bone 7two or three pounds71 and any scraps of poultry 7it would be improved with a chicken added2 and one might take this opportunity to have a boiled chicken for dinner1 cooking it in the stock71 put into two or three quarts of water1 and simmered until reduced to a pint4 ,the next day1 remove the fat and settlings from the two stocks4 ,put into a two-quart stew-pan two ounces of butter 7size of an egg71 and1 when it bubbles1 stir in an ounce of ham cut in strips1 and one heaping table-spoonful of flour 7one and a half ounces74 ,stir it constantly until it gets quite brown1 pour the reduced stock over it1 mix it well1 and strain it4 ,now to half a pound of the calf's head cut in dice add one quart of the calf's-head stock boiling hot1 and the pint of reduced and thickened stock1 the juice of half a lemon1 and one glassful of sherry4 ,when it is about to boil1 set it one side1 and skim it very carefully4 ,add the flesh cut from the head1 cut in dice1 and two hard-boiled eggs cut in dice1 and salt4 ,or1 ,receipt for ,egg-balls4--,if1 instead of the egg-dice1 egg-balls should be preferred1 add to the yolks of two hard-boiled eggs the raw yolk of one egg1 one table-spoonful of melted butter1 a little salt and pepper1 and enough sifted flour to make it consistent enough to handle4 ,sprinkle flour on the board1 roll it out about half an inch thick1 cut it into dice1 and roll each one into little balls in the palm of the hand4 ,put these into the soup five minutes before it is served1 to cook4 ,or1 ,receipt for ,meat-balls4--,if1 instead of meat-dice1 meat-balls should be preferred1 to three-fourths of a cupful of the head-meat1 chopped very fine1 add a pinch of thyme1 the grated peel of half a lemon1 one raw egg1 and flour enough to bind all together4 ,form into little balls the size of a hickory-nut2 saut them in a little hot butter4 ,or1 ,it is very nice to add1 instead of egg-balls1 whole yolks of hard-boiled eggs1 one for each plate4 ,the brains may be used for making croquettes 7page #agf71 or as in receipt 7page #aea74 ,a ,,simple ,,mock-,,turtle ,,soup4 ,put four pig's feet1 or calf's feet1 and one pound of veal into four quarts of cold water1 and let it simmer for five hours1 reducing it to two quarts4 ,strain it1 and let it remain overnight4 ,the next day skim off the fat from the top1 and remove the settlings from the bottom4 ,about half an hour before dinner put the soup on the fire1 and season it with half a tea-spoonful of powdered thyme1 a salt-spoonful of mace1 a salt-spoonful of ground cloves4 ,simmer it for ten minutes4 ,now make a roux in a saucepan1 viz43 put in one ounce of butter 7size of a walnut71 and1 when it bubbles1 sprinkle in one and a half ounces of flour 7one table-spoonful74 ,stir it until the flour assumes a light-brown color2 add the soup1 and stir all together with the egg-whisk4 ,make force-meat balls as follows3 ,chop some of the veal 7used to make the soup71 and about a quarter as much suet1 very fine2 season it with salt and pepper1 and a few drops of lemon-juice2 bind all together with some raw yolks of eggs and some cracker or bread crumbs2 mold them into little balls about the size of a pigeon's egg1 or smaller1 if preferred4 ,fry them in boiling lard1 or boil them two or three minutes in water4 ,cut up also some of the meat1 or rather skin and cartilaginous substance1 from the cold feet1 which resembles turtle meat4 ,now put into the soup-tureen these meat-balls1 pieces of calf's feet1 and some yolks entire1 or slices of hard-boiled eggs4 ,season the soup the last minute with a little lemon-juice and one or two table-spoonfuls of sherry4 ,for a small family1 this will make soup enough for two dinners4 ,,gumbo ,,soup4 ,ingredients3 ,one large chicken2 one and a half pints of green gumbo1 or one pint of dried gumbo2 three pints of water2 pepper and salt4 ,cut the chickens into joints1 roll them in flour1 and fry or saut them in a little lard4 ,take out the pieces of chicken1 and put in the sliced gumbo 7either the green or the dried71 and saut that also until it is brown4 ,drain well the chickens and gumbo4 ,there should be about a table-spoonful of brown fat left in the saut pan2 to this add a large table-spoonful of browned flour2 then add the three pints of water1 the chicken1 cut into small pieces1 and the gumbo4 ,simmer all together two hours4 ,strain through a colander4 ,serve boiled rice in another dish by the side of the soup-tureen4 ,having put a ladleful of the soup in the soup-plate1 place a table-spoonful of rice in the centre4 ,,gumbo ,,and ,,tomato ,,soup4 ,if canned gumbo and tomatoes mixed are used1 merely add to them a pint or more of stock or strong beef broth4 ,bring them to the boiling-point1 and season with pepper and salt4 ,if the fresh vegetables are used1 boil the tomatoes and gumbo together for about half an hour1 first frying the gumbo in a little hot lard4 ,many1 however1 boil the gumbo without frying4 ,,mullagatawny ,,soup 7an ,indian soup74 ,cut up a chicken2 put it into a soup-kettle1 with a little sliced onion1 carrot1 celery1 parsley1 and three or four cloves4 ,cover it with four quarts of water4 ,add any pieces of veal1 with the bones1 you may have2 of course1 a knuckle of veal would be the proper thing4 ,when the pieces of chicken are nearly done1 take them out1 and trim them neatly1 to serve with the soup4 ,let the veal continue to simmer for three hours4 ,now fry an onion1 a small carrot1 and a stick of celery sliced1 in a little butter4 ,when they are a light brown1 throw in a table-spoonful of flour2 stir it on the fire one or two minutes2 then add a good tea-spoonful of curry powder1 and the chicken and veal broth4 ,place this on the fire to simmer the usual way for an hour4 ,half an hour before dinner1 strain the soup1 skim off all the fat1 return it to the fire with the pieces of chicken1 and two or three table-spoonfuls of boiled rice4 ,this will give time enough to cook the chickens thoroughly4 ,,oyster ,,soup4 ,to one quart1 or twenty-five oysters1 add a half pint of water4 ,put the oysters on the fire in the liquor4 ,the moment it begins to simmer 7not boil1 for that would shrivel the oysters71 pour it through a colander into a hot dish1 leaving the oysters in the colander4 ,now put into the saucepan two ounces of butter 7size of an egg72 when it bubbles1 sprinkle in a table-spoonful 7one ounce7 of sifted flour2 let the roux cook a few moments1 stirring it well with the egg-whisk2 then add to it gradually the oyster-juice1 and half a pint of good cream 7which has been brought to a boil in another vessel72 season carefully with ,cayenne pepper and salt2 skim well1 then add the oysters4 ,do not let it boil1 but serve immediately4 ,an oyster soup is made with thickening2 an oyster stew is made without it 7see receipt74 ,oyster crackers and pickles are often served with an oyster soup4 ,,clam ,,soup4 ,to extract the clams from the shells1 wash them in cold water1 and put them all into a large pot over the fire1 containing half a cupful of boiling water2 cover closely1 and the steam will cause the clams to open2 pour all into a colander over a pan1 and extract the meat from the shells4 ,put a quart of the clams with their liquor on the fire1 with a pint of water2 boil them about three minutes1 during which time skim them well1 then strain them4 ,beard them1 and return the liquor to the fire1 with the hard portions of the clams 7keeping the soft portions aside in a warm place71 half an onion 7one ounce71 a sprig of thyme1 three or four sprigs of parsley1 and one large blade of mace2 cover it1 and let it simmer for half an hour4 ,in the mean time make a roux1 i4 e41 put three ounces of butter 7size of an egg7 into a stew-pan1 and when it bubbles sprinkle in two ounces of flour 7one heaping table-spoonful72 stir it on the fire until cooked1 and then stir in gradually a pint of hot cream2 add this to the clam liquor 7strained71 with a seasoning of salt and a little ,cayenne pepper2 also the soft clams1 without chopping them4 ,when well mixed1 and thoroughly hot 7without boiling71 serve immediately4 ,,bean ,,soup4 ,soak a quart of navy beans overnight4 ,then put them on the fire1 with three quarts of water2 three onions1 fried or sautd in a little butter2 one little carrot2 two potatoes1 partly boiled in other water2 a small cut of pork2 a little red pepper1 and salt4 ,let it all boil slowly for five or six hours4 ,pass it then through a colander or sieve4 ,return the pulp to the fire2 season properly with salt and ,cayenne pepper4 ,put into the tureen crotons1 or bread1 cut in half-inch squares1 and fried brown on all sides in a little butter or in boiling fat4 ,professor ,blot adds broth1 bacon1 onions1 celery1 one or two cloves1 and carrot to his bean soup4 ,a ,french cook ,i once had added a little mustard to her bean soup1 which made a pleasant change4 ,another cook adds cream at the last moment4 ,or1 ,a very good bean soup can be made from the remains of baked beans2 the brown baked beans giving it a good color4 ,merely add water and a bit of onion2 boil it to a pulp1 and pass it through the colander4 ,if a little stock1 or some bones or pieces of fresh meat are at hand1 they add also to the flavor of bean soup4 ,,bean ,,and ,,tomato ,,soup4 ,a pint of canned tomatoes1 boiled1 and passed through the sieve1 with a quart of bean soup1 makes a very pleasant change4 ,,onion ,,soup 7,soupe l',ognon74 ,a soup without meat1 and delicious4 ,i was taught how to make this soup by a ,frenchwoman2 and it will be found a valuable addition to one's culinary knowledge4 ,it is a good ,friday soup4 ,put into a saucepan butter size of a pigeon's egg4 ,clarified grease1 or the cakes of fat saved from the top of stock1 or soup 7,i always use the latter71 answer about as well4 ,when very hot1 add two or three large onions1 sliced thin2 stir1 and cook them well until they are red2 then add a full half-tea-cupful of flour4 ,stir this also until it is red1 watching it constantly1 that it does not burn4 ,now pour in about a pint of boiling water1 and add pepper and salt4 ,mix it well1 and let it boil a minute2 then pour it into the soup-kettle1 and place it at the back of the range until almost ready to serve4 ,add then one and a half pints or a quart of boiling milk1 and two or three well-mashed boiled potatoes4 ,add to the potatoes a little of the soup at first1 then more1 until they are smooth1 and thin enough to put into the soup-kettle4 ,stir all well and smoothly together2 taste1 to see if the soup is properly seasoned with pepper and salt1 as it requires plenty1 especially of the latter4 ,let it simmer a few moments4 ,put pieces of toasted bread 7a good way of using dry bread71 cut in diamond shape1 in the bottom of the tureen4 ,pour over the soup1 and serve very hot4 ,or1 ,this soup might be made without potatoes1 if more convenient1 using more flour1 and all milk instead of a little water4 ,however1 it is better with the potato addition2 or it is much improved by adding stock instead of water2 or1 if one should chance to have a boiled chicken1 the water in which it was boiled might be saved to make this soup4 ,,vegetable ,,soup ,,without ,,meat 7,pure aux ,lgumes74 ,cut up a large plateful of any and all kinds of vegetables one happens to have2 for example1 onions1 carrots1 potatoes 7boiled in other water71 beans 7of any kind71 parsnips1 celery1 pease1 parsley1 leeks1 turnips1 cauliflower1 spinach1 cabbage1 etc41 always having either potatoes or beans for a thickening4 ,first put into a saucepan half a tea-cupful of butter 7clarified suet or stock-pot fat is just as good74 ,when it is very hot1 put in first the cut-up onions4 ,stir them well1 to prevent from burning4 ,when they assume a fine red color1 stir in a large table-spoonful of flour until it has the same color4 ,now stir in a pint of hot water1 and some pepper and salt4 ,mind not to add pepper and salt at first1 as the onions and flour would then more readily burn4 ,add1 also1 all the other vegetables4 ,let them simmer 7adding more hot water when necessary7 for two hours2 then press them through a colander4 ,return them to the range in a soup-kettle1 and let them simmer until the moment of serving4 ,,corn ,,soup4 ,this is a very good soup1 made with either fresh or canned corn4 ,when it is fresh1 cut the corn from the cob1 and scrape off well all that sweetest part of the corn which remains on the cob4 ,to a pint of corn add a quart of hot water4 ,boil it for an hour or longer2 then press it through the colander4 ,put into the saucepan butter the size of a small egg1 and when it bubbles sprinkle in a heaping table-spoonful of sifted flour1 which cook a minute1 stirring it well4 ,now add half of the corn pulp1 and1 when smoothly mixed1 stir in the remainder of the corn3 add ,cayenne pepper1 salt1 a scant pint of boiling milk1 and a cupful of cream4 ,this soup is very nice with no more addition1 as it will have the pure taste of the corn2 yet many add the yolks of two eggs just before serving1 mixed with a little milk or cream1 and not allowed to boil4 ,others add a table-spoonful of tomato catsup4 ,,tomato ,,soup1 ,,with ,,rice4 ,cut half a small onion into rather coarse slices1 and fry them in a little hot butter in a saut pan4 ,add to them then a quart can1 or ten or eleven large tomatoes cut in pieces1 after having skinned them1 and also two sprigs of parsley4 ,let it cook about ten minutes1 when remove the pieces of onion and parsley4 ,pass the tomato through a sieve4 ,put into the stew-pan butter the size of a pigeon's egg1 and when it bubbles sprinkle in a tea-spoonful of flour2 when it has cooked a minute1 stir in the tomato pulp3 season with pepper and salt4 ,it is an improvement to add a cupful or more of stock2 however1 if it is not at hand1 it may be omitted4 ,return the soup to the fire1 and1 when quite hot1 add a cupful of fresh-boiled rice and half a tea-spoonful of soda4 ,,tomato ,,soup 7,pure aux ,tomates74--,mrs4 ,corbett4 ,boil a dozen or a can of tomatoes until they are very thoroughly cooked1 and press them through a sieve4 ,to a quart of tomato pulp add a tea-spoonful of soda4 ,put into a saucepan butter the size of a pigeon's egg1 and when it bubbles sprinkle and stir in a heaping tea-spoonful of flour4 ,when it is cooked1 stir into this a pint of hot milk1 a little ,cayenne pepper1 salt1 and a handful of cracker crumbs4 ,when it boils1 add the tomato pulp4 ,heat it well without boiling1 and serve immediately4 ,the soda mixed with the tomatoes prevents the milk from curdling4 ,,sorrel ,,soup 7,soupe la ,bonne ,femme74 ,this is a most wholesome soup1 which would be popular in ,america if it were better known4 ,it is much used in ,france4 ,sorrel can be obtained1 in season1 at all the ,french markets in ,america4 ,for four quarts of soup1 put into a saucepan a piece of butter the size of an egg1 two or three sprigs of parsley1 two or three leaves of lettuce1 one onion1 and a pint of sorrel 7all finely chopped71 a little nutmeg1 pepper1 and salt4 ,cover1 and let them cook or sweat ten minutes2 then add about two table-spoonfuls of flour4 ,mix well1 and gradually add three quarts of boiling water 7stock would be better74 ,make a liaison1 i4 e41 beat the yolks of four eggs 7one egg to a quart of soup71 and mix with them a cupful of cream or rich milk4 ,add a little chevril 7if you have it7 to the soup2 let it boil ten minutes2 then stir in the eggs1 or liaison1 when the soup is quite ready4 ,,potato ,,soup 7,no4 #a74 ,fry seven or eight potatoes and a small sliced onion in a saut pan in some butter or drippings--stock-pot fat is most excellent for this purpose4 ,when they are a little colored1 put them into two or three pints of hot water 7stock would1 of course1 be better2 yet hot water is oftenest used72 add also a large heaping table-spoonful of chopped parsley4 ,let it boil until the potatoes are quite soft4 ,put all through the colander4 ,return the pure to the fire1 and let it simmer two or three minutes4 ,when just ready to serve1 take the kettle off the fire2 add plenty of salt and pepper1 and the beaten yolks of two or three eggs4 ,do not let the soup boil when the eggs are in1 as they would curdle4 ,,potato ,,soup 7,no4 #b74 ,a very good soup for one which seems to have nothing in it4 ,peel and cut up four rather large potatoes4 ,when they are nearly done1 pour off the water1 and add one quart of hot water4 ,boil two hours1 or until the potatoes are thoroughly dissolved in the water4 ,add fresh boiling water as it boils away4 ,when done1 run it through the colander1 adding three-fourths of a cupful of hot cream1 a large table-spoonful of finely cut parsley1 salt1 and pepper4 ,bring it to the boiling-point1 and serve4 ,,pur,e ,,of ,,string-,,beans4 ,make a strong stock as follows3 ,add to a knuckle of veal three quarts of water1 a generous slice of salt pork1 and two or three slices of onion4 ,let it simmer for five hours1 then pour it through a sieve or colander into a jar4 ,it is better to make this stock the day before it is served1 as then every particle of fat may be easily scraped off the jelly4 ,ten minutes before dinner1 put into a saucepan two ounces of butter1 and when it bubbles sprinkle in four ounces of flour 7two heaping table-spoonfuls72 let it cook without taking color2 then add a cupful of hot cream1 a pint of the heated stock1 and about a pint of green string-bean pulp1 i4 e41 either fresh or canned string-beans boiled tender with a little pork1 then pressed through a colander1 and freed from juice4 ,after mixing all together1 do not let the soup boil1 or it will curdle and spoil4 ,stir it constantly while it is on the fire4 ,just before it is sent to table1 sprinkle over the top a handful of little fried fritter-beans4 ,they are made by dropping drops of fritter batter into boiling lard4 ,they will resemble navy-beans1 and give a very pleasant flavor and appearance to the soup4 ,if this pretty addition be considered too much trouble1 little dice of fried bread 7crotons7 may be added instead4 ,the soup should be rather thick1 and served quite hot4 ,,bisque ,,of ,,lobsters4 ,this soup is made exactly like the pure of string-beans1 with the veal stock and thickened cream1 except that1 in place of the string-bean pulp1 the soup is now flavored and colored with the coral of lobster1 dried in the oven1 and pounded fine4 ,this gives it a beautiful pink color4 ,little dice of the boiled lobster are then to be added4 ,the lobster-dice may or may not be marinated before they are added to the soup1 i4 e41 sprinkled with a mixture of one table-spoonful of oil1 three table-spoonfuls of vinegar1 pepper1 and salt1 and left for two or three hours in the marinade4 ,season the soup with pepper and salt4 ,,fish4 ,if a fish is not perfectly fresh1 perfectly cleaned1 and thoroughly cooked1 it is not eatable4 ,it should be cleaned or drawn as soon as it comes from market1 then put on the ice until the time of cooking4 ,it should not be soaked1 for it impairs the flavor1 unless it is frozen1 when it should be put into ice-cold water to thaw2 or unless it is a salted fish1 when it may be soaked overnight4 ,the greatest merit of a fish is freshness4 ,the secret of the excellence of the fish at the ,saratoga ,lake ,house1 where they have famous trout dinners1 is that1 as they are raised on the premises1 they go almost immediately from the pond to the fish-kettle4 ,one is to be pitied who has not tasted fish at the sea-shore1 where fishermen come in just before dinner1 with baskets filled with blue-fish1 flounders1 etc41 fresh from the water4 ,a long1 oval fish-kettle 7page #eb7 is very convenient for frying or boiling fish4 ,it has a strainer to fit1 in which the fish is placed1 enabling it to be taken from the kettle without breaking4 ,a fish is sufficiently cooked when the meat separates easily from the bones4 ,when the fish is quite done1 it should be left no longer in the kettle2 it will lose its flavor4 ,it makes a pleasant change to cook fish 8au gratin40 ,it is a simple operation1 but little attempted in ,america4 ,i would recommend this mode of cooking for eels1 or the ,western white-fish4 ,a fish is most delicious fried in olive-oil4 ,a friend told me he purchased olive-oil by the keg1 for cooking purposes4 ,it is1 of course1 expensive1 and lard or beef drippings answer very well4 ,i would recommend1 also1 frying fish by immersion4 ,if a fish is to be served whole1 do not cut off the head and tail4 ,it also presents a better appearance to stand the fish on its belly rather than lay it on its side4 ,,to ,,boil ,,fish4 ,all fish but salmon 7which is put into warm water to preserve its color7 should be placed in salted cold water1 with a little vinegar or lemon-juice in it1 to boil4 ,it should then boil very1 very gently1 or the outside will break before the inside is done4 ,it requires a little experience to know exactly how long to boil a fish4 ,it must never be underdone2 yet it must be taken from the water as soon as it is thoroughly done1 or it will become insipid1 watery1 and colorless4 ,it will require about eight minutes to the pound for large1 thick fish1 and about five minutes to the pound for thin fish1 after the water begins to simmer1 using only enough water to cover it4 ,when done1 drain it well before the fire4 ,the fresh-water1 or any kind of fish which have no decided flavor1 are much better boiled au court bouillon1 or with onions and carrots 7sliced71 parsley1 two or three cloves1 pepper1 salt1 vinegar1 or wine--any or all of these added to the water4 ,the sea-fish1 or such as have a flavor prononc1 can be boiled in simple salted and acidulated water4 ,if you have no fish-kettle1 and wish to boil a fish1 arrange it in a circle on a plate1 with an old napkin around it3 when it is done1 it can be carefully lifted from the kettle by the cloth1 so that it will not be broken4 ,when cuts of fish are boiled1 you allow the water to just come to a boil2 then remove the kettle to the back of the range1 so that it will only simmer4 ,always serve a sauce with a boiled fish1 such as drawn butter1 egg1 caper1 pickle1 shrimp1 oyster1 ,hollandaise1 or piquante sauce4 ,,to ,,boil ,,au ,,court ,,bouillon4 ,among professional cooks1 a favorite way of boiling a fish is in water saturated with vegetables1 called court bouillon2 consequently1 a fish cooked in this manner would be called1 for instance1 8,pike1 au court bouillon40 ,it is rather a pity this way of cooking has a ,french name2 however1 if one is not unduly scared at that1 one can see how simple it is4 ,dubois's ,receipt4--,mince a carrot1 an onion1 and a small piece of celery2 fry them in a little butter1 in a stew-pan2 add some parsley1 some pepper-corns1 and three or four cloves4 ,now pour on two quarts of hot water and a pint of vinegar4 ,let it boil a quarter of an hour2 skim it1 salt it1 and use it for boiling the fish4 ,it is improved by using white or red wine instead of vinegar2 only use then three parts of wine to one of water4 ,these stocks are easily preserved1 and may be used several times4 ,to boil the fish3 ,rub the fish with lemon-juice and salt1 put it in a kettle1 and cover it with court bouillon4 ,let it only simmer1 not boil hard1 until thoroughly done4 ,serve the fish on a napkin1 surrounded with parsley4 ,serve a caper1 pickle1 or any kind of fish sauce1 in a sauce-boat4 ,,to ,,fry ,,fish4 ,by frying fish ,i mean that it is to be immersed in hot lard1 beef drippings1 or olive-oil4 ,let there be a little more fat than will cover the fish2 otherwise it is liable to stick to the bottom and burn4 ,do not put in the fish until the fat is tested1 and found to be quite hot4 ,if the fat were not hot enough1 the fish would absorb some of it1 making it greasy and unwholesome4 ,if it is hot enough1 the fish will absorb nothing at all4 ,to prepare fish for frying1 dredge them first with flour2 then brush them with beaten egg1 and roll them in fine or sifted bread1 or cracker crumbs4 ,when they are browned on one side1 turn them over in the hot fat4 ,when done1 let them drain quite dry4 ,cutlets of any large fish are particularly nice egged and bread-crumbed1 fried1 and served with tomato sauce or slices of lemon4 ,,fish ,,fried ,,in ,,batter4 ,cut almost any kind of fish in fillets or pieces one-fourth of an inch thick1 and one or two inches square2 only be careful to have them all of the same shape and size4 ,sprinkle them with pepper and salt1 and roll each one in batter 7,no4 #b1 page #ih74 ,fry them in boiling lard4 ,arrange them tastefully in a circle1 one overlapping the other4 ,garnish with fresh or fried parsley4 ,potatoes la ,parisienne may be piled in the centre1 and sauce ,tartare 7see page #abh7 served separately in a sauce-boat4 ,illustration ,,to ,,broil ,,fish4 ,the same rule applies to broiling fish as to every thing else4 ,if the fish is small1 it requires a clear1 hot fire4 ,if the fish is large1 the fire must be moderate2 otherwise the outside of the fish would be burned before the inside is cooked4 ,many rub the fish over with olive-oil2 others split a large fish2 still others broil it whole1 and cut notches at equal distances across its sides4 ,when you wish to turn the fish1 separate carefully with a knife any part of it which sticks to the gridiron2 then1 holding a platter over the fish with one hand1 turn the gridiron over with the other1 leaving the fish on the platter3 it will now be a more easy matter to turn it without breaking4 ,as soon as the fish is done1 sprinkle over pepper and salt1 and spread butter all over it with a knife4 ,set it in the oven a moment1 so that the butter may soak in the fish4 ,this is the most common way of seasoning it4 ,it is almost as easy to first sprinkle pepper and salt1 then a few drops of lemon-juice1 over the fish2 then a table-spoonful of parsley1 chopped fine2 then some melted butter over all4 ,put it a moment in the oven to soak4 ,they call this a matre-d'htel sauce4 ,quite simple1 is it not8 ,it is especially nice for a broiled shad4 ,,to ,,bake ,,fish4 ,when cleaning the fish1 do not cut off the head and tail4 ,stuff it4 ,two or three receipts are given for the stuffing4 ,sew it1 or confine the stuffing by winding the cord several times around the fish4 ,lay several pieces of pork1 cut in strings1 across the top2 sprinkle over water1 pepper1 salt1 and bread-crumbs2 put some hot water into the pan2 bake in a hot oven1 basting very often4 ,when done 7the top should be nicely browned71 serve a sauce with it4 ,the best fishes to bake are white-fish1 blue-fish1 shad1 etc4 ,if not basted very often1 a baked fish will be very dry4 ,for this reason1 an ordinary cook should never bake a fish4 ,i believe1 however1 they never cook them in any other way4 ,,stuffings ,,for ,,fish4 ,,bread ,,stuffing4 ,soak half a pound of bread-crumbs in water2 when the bread is soft1 press out all the water4 ,fry two table-spoonfuls of minced onion in some butter2 add the bread1 some chopped parsley1 a table-spoonful of chopped suet1 and pepper and salt4 ,let it cook a moment2 take it off the fire1 and add an egg4 ,,meat ,,stuffing4 ,this stuffing is best made with veal1 and almost an equal quantity of bacon chopped fine4 ,put in a quarter of its volume of white softened bread-crumbs1 pressed out well2 add a little chopped onion1 parsley1 or mushrooms2 season highly4 ,if the fish should be baked with wine1 this dressing can be used1 viz43 ,soak about three slices of bread4 ,when the water is well pressed out1 season it with salt1 a little cayenne1 a little mace1 and moisten it with port-wine or sherry2 add the juice and the grated rind of half a lemon4 ,,to ,,bake ,a ,,fish ,,with ,,wine 7,mrs4 ,samuel ,treat74 ,stuff a fish with the following dressing4 ,soak some bread in water1 squeeze it dry1 and add an egg well beaten4 ,season it with pepper1 salt1 and a little parsley or thyme2 grease the baking-pan 7one just the right size for holding the fish7 with butter2 season the fish on top1 and put it into the pan with about two cups of boiling water2 baste it well1 adding more boiling water when necessary4 ,about twenty minutes before serving1 pour over it a cup of sour wine1 and a small piece of butter 7,mrs4 ,treat adds also two or three table-spoonfuls of ,worcestershire sauce mixed with the wine--of course1 this may be left out if more convenient72 put half a lemon1 sliced1 into the gravy2 baste the fish again well4 ,when it is thoroughly baked1 remove it from the pan2 garnish the top with the slices of lemon2 finish the sauce in the baking-dish by adding a little butter rubbed to a paste in some flour2 strain1 skim1 and serve it in a sauce-boat4 ,,to ,,stew ,,fish1 ,,or ,,fish ,,en ,,matelote4 ,cut the fish transversely into pieces about an inch or an inch and a half long2 sprinkle salt on them1 and let them remain while you boil two or three onions 7sliced7 in a very little water2 pour off this water when the onions are cooked1 and add to them pepper1 about a tea-cupful of hot water1 and a tea-cupful of wine if it is claret or white wine1 and two or three table-spoonfuls if it is sherry or port3 now add the fish4 ,when it begins to simmer1 throw in some little balls of butter which have been rolled in flour4 ,when the fish is thoroughly cooked1 serve it very hot4 ,this is a very good manner of cooking any fresh-water fish4 ,fish is much better stewed with some wine4 ,of course1 it is quite possible to stew fish without it1 in which case add a little parsley4 ,,to ,,cook ,,fish ,,au ,,gratin4 ,illustration ,this is a favorite manner with the ,french of cooking fish4 ,the fish is served in the same dish in which it is cooked4 ,it is called a gratin dish--generally an oval silver-plated platter1 or it may be of block-tin4 ,a fish au gratin is rather expensive1 on account of the mushrooms2 however1 the ,french canned mushrooms 7champignons7 are almost as good as fresh ones1 and are much cheaper4 ,receipt4--,first put into a saucepan butter size of an egg1 then a handful of shallots1 or one large onion minced fine2 let it cook ten minutes1 when mix in half a cupful of flour2 then mince three-fourths of a cupful of mushrooms4 ,add a tea-cupful of hot water 7or better1 stock7 to the saucepan1 then a glass of white or red wine1 salt1 and pepper4 ,after mixing them well1 add the minced mushrooms and a little minced parsley4 ,skin the fish1 cut off the head and tail1 split it in two1 laying bare the middle bone2 slip the knife under the bone1 removing it smoothly4 ,now cut the fish in pieces about an inch long4 ,moisten the gratin dish with butter1 arrange the cuts of fish tastefully on it1 pour over the sauce1 then sprinkle the whole with bread-crumbs which have been dried and grated4 ,put little pieces of butter over all1 and bake4 ,the dish may be garnished with little diamonds of fried or toasted and buttered bread around the edge4 ,or1 ,this is a pretty dish au gratin3 ,put mashed potatoes 7which must be still hot when arranged7 in a circle on the outside of the gratin dish1 then a row of the pieces of fish 7which have been cooked as just described7 around the middle of the dish1 or just inside the potatoes4 ,put some mashed potatoes also in the middle of the dish4 ,garnish here and there with mushrooms4 ,pour the sauce just described and bread-crumbs over the fish1 and bake five or ten minutes4 ,,fish ,,la ,,cr,,me 7,mrs4 ,audenreid74 ,boil a fish weighing four pounds in salted water4 ,when done1 remove the skin1 and flake it1 leaving out the bones4 ,boil one quart of rich milk4 ,mix butter size of a small egg with three table-spoonfuls of flour1 and stir it smoothly in the milk1 adding also two or three sprigs of parsley and half an onion chopped fine1 a little ,cayenne pepper1 and salt4 ,stir it over the fire until it has thickened4 ,butter a gratin dish4 ,put in first a layer of fish1 then of dressing1 and continue in alternation until all the fish is used1 with dressing on top4 ,sprinkle sifted bread-crumbs over the top4 ,bake half an hour4 ,garnish with parsley and slices of hard-boiled egg4 99 99 99 99 99 ,as the rules for boiling1 broiling1 frying1 cooking au gratin1 and stewing are the same for nearly all kinds of fish1 ,i will not repeat the receipts for each particular one4 ,i will only suggest the best manner for cooking certain kinds1 and will add certain receipts not under the general rule3 ,,salmon ,illustration is undoubtedly best boiled4 ,the only exception to the rule of boiling fish is in the case of salmon1 which must be put in hot instead of cold water1 to preserve its color4 ,a favorite way of boiling a whole salmon is in the form of a letter ,s1 as in plate4 ,it is done as follows3 ,thread a trussing-needle with some twine2 tie the end of the string around the head1 fastening it tight2 then pass the needle through the centre part of the body1 draw the string tight1 and fasten it around the tail4 ,the fish will assume the desired form4 ,for parties or evening companies1 salmon boiled in this form 7middle cuts are also used71 served cold1 with a ,mayonnaise sauce poured over1 is a favorite dish4 ,it is then generally mounted in style1 on an oval or square block pedestal1 three or four inches high1 made of bread 7two or three days old71 called a croustade1 carved in any form with a sharp knife4 ,it is then fried a light-brown in boiling lard4 ,oftener these croustades are made of wood1 which are covered with white paper1 and brushed over with a little half-set aspic jelly4 ,the salmon is then decorated with squares of aspic jelly4 ,a decoration of quartered hard-boiled eggs or of cold cauliflower-blossoms is very pretty1 and is palatable also with the ,mayonnaise sauce4 ,the best sauces for a boiled salmon served hot are the sauce ,hollandaise1 lobster1 shrimp1 or oyster sauces--the sauce ,hollandaise being the favorite4 ,if lobster sauce is used1 the coral of the lobster is dried1 and sprinkled over the fish1 reserving some with which to color the sauce1 as in receipt for lobster sauce 7see page #abb74 ,if shrimp sauce is used1 some whole shrimps should be saved for decorating the dish4 ,illustration ,in decorating salmon1 as well as any other kind of fish1 potatoes cut in little balls1 and placed like little piles of cannon-balls around the dish1 are pretty4 ,the potatoes should be simply boiled in salted water4 ,an alternate pile of button mushrooms are pretty1 and good also4 ,parsley or any pretty leaves around a dish always give a fresh and tasteful appearance4 ,or1 ,an exceedingly pretty garnish for a large fish is one of smelts 7in rings1 see receipt1 page #aaa7 fried in boiling lard4 ,in this case1 add slices of lemon4 ,still another pretty garnish is of fried oysters or fried parsley1 or both4 ,illustration ,it is quite appropriate to serve a middle cut of salmon at a dinner3 #ast1 because it is the best cut2 #b;d1 because it is easier and cheaper to serve2 and1 #c;d1 because one never cares to supply more than is necessary4 ,this cut is better slowly boiled1 also1 in the acidulated salted water4 ,,to ,,broil ,,salmon4 ,take two slices of salmon cut from the middle of the fish1 sprinkle over a little lemon-juice1 ,cayenne pepper1 salt1 and salad-oil4 ,let it then remain for half an hour4 ,rub the gridiron well with beef-suet or pork4 ,as it is a nice matter to broil salmon without burning1 it would be well to wrap it in buttered or oiled paper just before broiling4 ,serve a matre-d'htel1 pickle1 caper1 anchovy1 or a horse-radish sauce4 ,,salmon ,,cutlets4 ,remove the skin and bone from some slices of salmon one-third of an inch thick2 trim them into cutlet shape2 sprinkle on pepper1 salt1 and flour1 and dip them into beaten eggs mixed with a little chopped parsley or onion2 then bread-crumb them4 ,fry them in boiling lard4 ,this is the better way1 or they may be fried or sautd in butter in a saut pan4 ,arrange the pieces one over the other in a circle4 ,pour a pickle1 or ,tartare sauce1 in the centre4 ,,slices ,,of ,,salmon ,,boiled4 ,if a family is small1 and it should not be advisable to buy a large middle cut of salmon1 it would be preferable to buy1 for instance1 two slices4 ,boil them very slowly in acidulated salted water1 or in the court bouillon with wine4 ,serve them with parsley between1 and a napkin underneath4 ,serve a sauce ,hollandaise in the sauce-boat4 ,,canned ,,salmon4 ,the ,california canned salmon is undoubtedly one of the greatest successes in canning4 ,by keeping a few cans in the house1 one is always ready in any emergency to produce a fine dish of salmon in a few minutes4 ,it is particularly nice for a breakfast-dish1 heated1 seasoned with pepper and salt1 placed on thin slices of buttered toast1 with a cream dressing poured over all1 i4 e41 milk thickened on the fire1 by stirring it into a roux 7see page #ea7 of butter and flour1 and seasoned with pepper1 salt1 and a few pieces of fresh butter just before serving4 ,for dinner it is excellent served with any of the fish sauces4 ,salmon is also nice served in shells1 as for trout 7see page #aji74 ,,shad4 ,this delicious fish is undoubtedly best broiled1 with a matre-d'htel sauce2 but it is good also cut in slices1 and sautd4 ,,trout4 ,if large1 they may be broiled1 boiled1 or baked4 ,if boiled or broiled1 serve the sauce ,hollandaise with them4 ,professional cooks generally boil it in the court bouillon4 ,smaller trout are better egged1 rolled in salted corn-meal1 and thrown into boiling lard4 ,the trout is a very nice fish for an au gratin1 or stewed1 called then en matelote4 ,,trout ,,in ,,cases ,,or ,,in ,,shells 7en ,coquilles74 ,parboil little trout2 cut the fish into pieces about an inch long1 or into dice2 place them in paper cases 7which have been buttered or oiled1 and placed in the oven a few moments to harden the paper so as to enable it to hold the sauce74 ,after partly filling the cases with the pieces of fish1 pour over them some fine herb sauce 7see page #abh71 and sprinkle over bread-crumbs2 put them into the oven twenty minutes before dinner to bake4 ,if shells are used1 little plated-silver ones 7scallop shells7 are preferable4 ,in that case1 it would be better to fry the fish 7seasoned with pepper1 salt1 and a little lemon-juice7 in a saut pan2 cut them in dice afterward1 and put them in the shells2 pour over a fine herb or a ,bechamel sauce2 strew the top with grated bread-crumbs2 place them a few moments in the oven to brown the tops1 and serve4 ,,cod-,,fish4 ,fresh cod-fish is better boiled4 ,the fish is so large that it is generally boiled in slices4 ,after it is well salted1 horse-radish and vinegar in the boiling water will improve the fish4 ,oyster-sauce is the favorite sauce for a boiled cod-fish4 ,capers might be mixed with the oyster-sauce4 ,some serve the fish with the sauce poured over it4 ,any of the fish sauces may be served with fresh cod-fish4 ,these slices may also be broiled and served with a matre-d'htel sauce1 or they may be egged and bread-crumbed1 and fried in boiling lard4 ,,crimped ,,cod-,,fish 7,rudmanii74 ,soak two slices of cod-fish one inch thick for two hours in ice-water2 put them into the stew-pan1 and1 pouring over enough salted boiling water to cover them1 let them simmer for about ten minutes2 place them neatly on a platter on a folded napkin1 garnish with parsley1 and pour into the two cavities a ,tartare or a pickle sauce4 ,,salt ,,cod-,,fish4 ,soak this in water overnight2 parboil it1 changing the water once or twice2 separate the flakes4 ,serve them on thin slices of toast1 with an egg sauce poured over4 ,or1 ,mince it when boiled in very little water1 which should be changed once2 thicken it with butter and flour mixed2 cook about two minutes1 then break in several eggs4 ,when the eggs are cooked and mixed with the fish1 pour all on thin slices of buttered toast4 ,,cod-,,fish ,,balls4 ,illustration ,cut the cod-fish in pieces2 soak them about an hour in lukewarm water1 when the bones and skin may be easily removed2 pull the fish then into fine shreds1 and put it on the stove in some cold water4 ,as soon as it begins to boil1 change the water1 and repeat this process a second time4 ,it is not proper to boil it1 as it renders it tough4 ,as soon as the fish is ready1 some potatoes must be cooked at the same time1 i4 e41 boiled tender1 and well-mashed while still hot1 with a little butter added4 ,mix half as much cod-fish as potatoes while both are still hot4 ,form them into little balls or thick flat cakes4 ,fry them in a little hot butter in a saut pan1 or immerse them in boiling-hot lard4 ,it makes all the difference in the flavor of the balls if the fish and potatoes are mixed while both are hot4 ,of course1 they are better fried at once1 but may be made the night before serving 7at breakfast71 if they are only properly mixed4 ,,fish ,,chowder4 ,cut three pounds of any kind of fresh fish 7cod-fish is especially good71 one and a half pounds of potatoes1 and one large onion 7three ounces7 into slices2 also1 half a pound of salt pork into half-inch squares or dice4 ,put the pork and onions into a saucepan1 and fry them a light brown2 then add a cupful of claret2 and when it boils take it from the fire4 ,butter a large stew-pan1 and put in first a layer of potatoes1 then a layer of fish1 then a sprinkle of onions and pork 7strained from the claret71 pepper and salt1 and continue these alternations until it is all in1 having the potatoes on top4 ,now pour the claret over the top1 and barely cover the whole with boiling water4 ,cover closely1 and let it simmer for fifteen minutes without disturbing it4 ,in the mean time1 bring a pint of milk 7or1 better1 cream7 to a boil1 take it from the fire1 and cut into it three ounces of butter1 and break in three ship-crackers4 ,arrange the slices of fish and potatoes in the shape of a dome in the centre of a hot platter4 ,place the softened crackers 7skimmed from the milk7 over the top1 and pour over the milk4 ,serve very hot4 ,,small ,,pan-,,fish 7,perch1 ,sun-fish1 etc474 ,they are generally preferred peppered1 salted1 then rolled in salted corn-meal1 and fried either in a saut pan with a little lard and some slices of pork1 or in boiling lard4 ,they make also a good stew en matelote1 or a good au gratin4 ,their chief excellence consists in their being perfectly fresh1 and served hot4 ,,mackerel should be broiled1 and served la matre-d'htel4 ,,smelts are good salted1 peppered1 and rolled in salted corn-meal or flour1 and fried in boiling-hot lard1 but better egged and bread-crumbed before frying4 ,they should be served immediately1 or they will lose their crispness and flavor4 ,when served as a garnish for a large fish1 they should be fried in the shape of rings4 ,this is easily done by putting the tail of the fish into its mouth1 and holding it with a pin4 ,after it is fried1 the pin is withdrawn1 as the fried fish will hold its shape4 ,place these rings around the fish1 with an additional garnish of parsley and lemon slices2 or the rings may be served alone in a circle around the side of a platter1 with a tomato or a ,tartare sauce in the centre4 ,there can be no prettier manner of serving them alone than one often seen in ,paris4 ,they are fried in the usual manner2 then a little silver or silver-plated skewer four inches long is drawn through two or three of the smelts1 running it carefully through the eyes4 ,one skewerful1 with a slice of lemon on top1 is served for each person at table4 ,if the silver-plated skewers are too extravagant1 little ones of polished wire will answer4 ,,fried ,,slices ,,of ,,fish1 ,,with ,,tomato ,,sauce 7,fish l',orlay74 ,bone and skin the fish1 and cut it into even slices2 or if a flounder or any flat fish is used1 begin at the tail1 and1 keeping the knife close to the bone1 separate each side of the fish neatly from it2 then cut each side in two1 lengthwise1 leaving the fish in four long pieces4 ,remove the skin carefully4 ,after having sprinkled pepper and salt over them1 roll each piece first in sifted cracker or bread crumbs1 then in half a cupful of milk mixed with an egg1 and then in the crumbs again4 ,they are better fried in a saut pan in a little hot butter2 yet they may be sautd in a little hot lard1 with some neat slices of pork1 or fried in boiling lard4 ,pour tomato sauce ,no4 #b 7see page #abe7 on a hot platter1 arrange the pieces of fish symmetrically on it1 and serve immediately4 ,,to ,,fry ,,eels4 ,skin them1 cut them into four-inch lengths1 season them with salt and pepper1 roll them in flour or salted corn-meal1 and fry them in boiling lard4 ,some parboil eels and bull-heads1 saying it removes a muddy taste4 ,i do not think it is necessary4 ,fried eels are generally served with a tomato1 a pickle1 or a ,tartare sauce4 ,,eels ,,stewed 7,london ,cooking-school74 ,put three-quarters of a cupful of butter into a stew-pan2 when hot1 add four small onions minced fine1 which cook to a light-brown color2 add then a table-spoonful of flour2 when well mixed and cooked1 add two cupfuls of stock1 a wine-glassful of port-wine1 and two bay leaves 7the bay leaves may be omitted74 ,now put in the eels 7two small ones or one large one71 cut into pieces one inch long4 ,cover tightly4 ,they will be ready to send to the table in about fifteen minutes1 served on a hot platter1 with a circle around them of toasted or fried slices of bread 7crotons71 cut diamond-shaped4 ,,shell-,,fish4 ,,oysters4 ,,raw ,,oysters4 ,drain them well in a colander1 marinate them1 i4 e41 sprinkle over plenty of pepper and salt1 and let them remain in a cold place for at least half an hour before serving4 ,this makes a great difference in their flavor4 ,they may be served in the half-shell with quarters or halves of lemons in the same dish4 ,i think a prettier arrangement is to serve them in a block of ice4 ,select a ten-pound block2 melt with a hot flat-iron a symmetrical-shaped cavity in the top to hold the oysters2 chip also from the sides at the base1 so that the ice-block may stand in a large platter on the napkin4 ,when the oysters are well salted and peppered1 place them in the ice1 and let them remain in some place where the ice will not melt until the time of serving4 ,the salt will help to make the oysters very cold4 ,the ice may be decorated with leaves or smilax vines1 and a row of lemon quarters or halves may be placed around the platter at the base of the ice4 ,it has an especially pretty effect served on a table by gas-light4 ,the ,english often serve little thin squares of buttered brown bread 7like ,boston brown bread7 with oysters4 ,,fried ,,oysters4 ,drain the oysters in the colander2 sprinkle over pepper and salt1 which mix well with them1 and put them in a cold place for fifteen or twenty minutes before cooking4 ,this is marinating them4 ,when ready to cook1 roll each one first in sifted cracker-crumbs1 then in beaten egg mixed with a little milk and seasoned with pepper and salt1 then in the cracker-crumbs again4 ,you will please remember the routine3 first1 the crumbs before the egg1 as the egg will not adhere well to the oyster without the crumbs2 now throw them into boiling-hot lard 7as you would fry doughnuts71 first testing to see if it is hot enough4 ,as soon as they assume a light-brown color they should be drained1 and served immediately on a hot platter4 ,oysters should not be fried until the persons at table are ready to eat them1 as it takes only a few moments to fry them1 and they are not good unless very hot4 ,the platter of oysters may be garnished with a table-spoonful of chopped pickles or chowchow placed at the four opposite sides2 or the oysters may be served as a border around cold slaw 7see receipt1 page #bbd71 when they are an especially nice course for dinner2 or they may be served with celery1 either plain or in salad4 ,as the platter for the fried oysters is hot1 the celery salad or cold slaw might be piled on a folded napkin in the centre4 ,,scalloped ,,oysters ,,in ,,shells4 ,they may be served cooked in their shells1 or in silver scallop shells1 when they present a better appearance than when cooked and served all in one dish4 ,if cooked in an oyster or clam shell1 one large1 or two or three little oysters are placed in it1 with a few drops of the oyster liquor4 ,it is sprinkled with pepper and salt1 and cracker or bread crumbs4 ,little pieces of butter are placed over the top4 ,when all are ready1 they are put into the oven4 ,when they are plump and hot1 they are done4 ,brown the tops with a salamander1 or with a red-hot kitchen shovel4 ,if they are cooked in the silver scallop shells1 which are larger1 several oysters are served in the one shell2 one or two are put in1 peppered1 salted1 strewed with cracker-crumbs and small pieces of butter2 then more layers1 until the shell is full1 or until enough are used for one person4 ,moisten them with the oyster-juice1 and strew little pieces of butter over the top4 ,they are merely kept in the oven until they are thoroughly hot1 then browned with a salamander4 ,serve one shell for each person at table1 placed on a small plate4 ,the oysters may be bearded or not4 ,,scalloped ,,oysters4 ,ingredients3 ,three dozen oysters1 a large tea-cupful of bread or cracker crumbs1 two ounces of fresh butter1 pepper and salt1 half a tea-cupful of oyster-juice4 ,make layers of these ingredients1 as described in the last article1 in the top of a chafing-dish1 or in any kind of pudding or gratin dish2 bake in a quick oven about fifteen minutes2 brown with a salamander4 ,,oyster ,,stew4 ,put a quart of oysters on the fire in their own liquor4 ,the moment they begin to boil1 skim them out1 and add to the liquor a half-pint of hot cream1 salt1 and ,cayenne pepper to taste4 ,skim it well1 take it off the fire1 add to the oysters an ounce and a half of butter broken into small pieces4 ,serve immediately4 ,,oyster ,,soup 7see page #ic74 ,,oyster ,,or ,,clam ,,fritters4 ,oysters served on buttered toast for breakfast1 or in vols-au-vent1 silver scallop-shells1 or in paper boxes1 are very nice made after the receipts on page #bda4 ,they or the fricasseed oysters may be served in either of the above ways4 ,,fricassee ,,of ,,oysters 7,oysters la ,boulette74 ,put one quart1 or twenty-five1 oysters on the fire in their own liquor4 ,the moment it begins to boil1 turn it into a hot dish through a colander1 leaving the oysters in the colander4 ,put into the saucepan two ounces of butter 7size of an egg71 and when it bubbles sprinkle in one ounce 7a table-spoonful7 of sifted flour2 let it cook a minute without taking color1 stirring it well with a wire egg-whisk2 then add1 mixing well1 a cupful of the oyster liquor4 ,take it from the fire and mix in the yolks of two eggs1 a little salt1 a very little ,cayenne pepper1 one tea-spoonful of lemon-juice1 and one grating of nutmeg4 ,beat it well2 then return it to the fire to set the eggs1 without allowing it to boil4 ,put in the oysters4 ,these oysters may be served on thin slices of toast for breakfast or tea1 or in papers 7en papillote71 or as a filling for patties for dinner4 ,,to ,,roast ,,canned ,,oysters4 ,drain them4 ,put them in a spider which is very hot2 turn them in a moment1 so that they may cook on both sides4 ,it only takes a few seconds to cook them4 ,put them on a hot plate in which there are pepper1 salt1 and a little hot melted butter4 ,they should be served immediately4 ,they have the flavor of the oyster roasted in the shell4 ,some cook them in this manner at table on a chafing-dish by means of the spirit-lamp4 ,,spiced ,,oysters 7,miss ,lestlie74 ,ingredients3 ,two hundred oysters1 one pint of vinegar1 a nutmeg grated1 eight blades of whole mace1 three dozen whole cloves1 one tea-spoonful of salt1 two tea-spoonfuls of whole allspice1 and as much ,cayenne pepper as will lie on the point of a knife4 ,put the oysters with their liquor into a large earthen vessel2 add to them the vinegar and all the other ingredients4 ,stir all well together and set them over a slow fire1 keeping them covered4 ,stir them to the bottom several times4 ,as soon as they are well scalded1 they are done4 ,to be eaten cold4 ,,clams4 ,,clams ,,cooked ,,with ,,cream 7,mrs4 ,audenreid74 ,chop fifty small clams not too fine1 and season them with pepper and salt4 ,put into a stew-pan butter the size of an egg1 and when it bubbles sprinkle in a tea-spoonful of flour1 which cook a few moments2 stir gradually into it the clam liquor1 then the clams1 which stew about two or three minutes2 then add a cupful of boiling cream1 and serve immediately4 ,the clams may or may not be bearded4 ,,clam ,,chowder4 ,put fifty clams on the fire in their own liquor1 with a little salt4 ,when they have boiled about three minutes1 strain them1 and return the liquor to the fire4 ,chop a medium-sized onion 7two ounces7 into small pieces1 and cut six ounces of pork into dice4 ,fry both a light color in two ounces 7size of an egg7 of butter2 then stir in three ounces of flour 7two table-spoonfuls74 ,when thoroughly cooked1 add the clam liquor1 half a pint of good stock or milk1 the same quantity of cream1 a salt-spoonful of mace1 a salt-spoonful of thyme1 salt to taste1 and eight ounces of potatoes cut into dice4 ,when these are cooked1 and the chowder is about to be sent to table1 add the clams cut in dice1 and four ounces of ship-bread or crackers broken in pieces4 ,,tunison ,,clam ,,chowder4 ,ingredients3 ,two hundred soft clams1 one large onion1 twenty large crackers1 can of tomatoes1 parsley 7chopped fine71 half a pound of butter1 one large tea-spoonful of sweet marjoram1 thyme1 sage1 savory1 half a tea-spoonful of ground cloves1 and half a tea-spoonful of curry4 ,boil well2 then add half a pint of milk and half a pint of sherry wine4 ,,clam ,,fritters 7see page #bcj74 ,,clam ,,soup 7see page #ic74 ,,crabs ,,and ,,lobsters4 ,,soft-,,shell ,,crabs4 ,dry them2 sprinkle them with pepper and salt2 roll them1 first in flour1 then in egg 7half a cupful of milk mixed in one egg71 then in cracker-dust1 and fry them in boiling lard4 ,,deviled ,,crab4 ,when the crabs are boiled1 take out the meat and cut it into small pieces 7dice72 clean well the shells4 ,to six ounces of crab meat1 mix two ounces of bread-crumbs1 two hard-boiled eggs chopped1 the juice of half a lemon1 ,cayenne pepper and salt4 ,mix all with cream or cream sauce1 or1 what is still better1 a ,bechamel sauce 7see page #abg74 ,fill the shells with the mixture1 smooth the tops1 sprinkle over sifted bread-crumbs1 and color it in a quick oven4 ,,deviled ,,lobster is made in the same way as deviled crab1 merely substituting the lobster for the crab1 and adding a grating of nutmeg to the seasoning4 ,in boiling lobsters and crabs1 they are sufficiently cooked when they assume a bright-red color4 ,too much boiling renders them tough4 ,,lobster ,,chops4 ,cut half a pound of the flesh of a boiled lobster into small dice4 ,put two ounces of butter into a stew-pan1 and when it bubbles sprinkle in two ounces of flour 7one table-spoonful74 ,cook it2 then pour in a cupful of boiling cream and the lobster dice4 ,stir it until it is scalding hot2 then take it from the fire1 and1 when slightly cooled1 stir in the beaten yolks of three eggs1 a grating of nutmeg1 a little ,cayenne pepper1 and salt to taste4 ,return the mixture to the fire1 and stir it long enough to well set the eggs4 ,butter a platter1 on which spread the lobster mixture half an inch deep4 ,when cold1 form it into the shape of chops1 pointed at one end2 bread-crumb1 egg1 and crumb them again1 and fry them in boiling lard4 ,stick a claw into the end of each lobster chop after it is cooked4 ,place the chops in a circle1 overlapping each other1 on a napkin4 ,decorate the dish by putting the tail of the lobster in the centre1 and its head1 with the long horns1 on the tail4 ,around the outside of the circle of chops arrange the legs1 cut an inch each side of the middle joints1 so that they will form two equal sides of a triangle4 ,a ,,good ,,way ,,to ,,prepare ,a ,,lobster4 ,put into a saucepan butter the size of a small egg1 and a tea-spoonful of minced onion4 ,when it has cooked1 sprinkle in a tea-spoonful of flour1 which cook also2 then stir in one cupful of the water in which the lobster was boiled1 one cupful of milk1 one cupful of strong veal or beef stock1 pepper1 and salt3 add the meat of the boiled lobster1 and when quite hot pour all in the centre of a hot platter4 ,decorate the dish with the lobster's head in the centre1 fried-bread diamonds 7crotons7 around the outside2 or in any prettier way you choose1 with the abundant resources of lobster legs and trimmings4 ,,frogs4 ,frogs are such a delicacy that it is a pity not to prepare them with care4 ,the hind legs only are used4 ,they may be made into a broth the same as chicken broth1 and are considered a very advantageous diet for those suffering with pulmonary affections4 ,,frogs ,,fried4 ,put them in salted boiling water1 with a little lemon-juice1 and boil them three minutes2 wipe them2 dip them first in cracker-dust1 then in eggs 7half a cupful of milk mixed in two eggs and seasoned with pepper and salt71 then again in cracker-crumbs4 ,when they are all breaded1 clean off the bone at the end with a dry cloth4 ,put them in a wire basket and dip them in boiling lard1 to fry4 ,put a little paper 7see page #fa7 on the end of each bone2 place them on a hot platter1 in the form of a circle1 one overlapping the other1 with ,french pease in the centre4 ,serve immediately1 while they are still crisp and hot4 ,,sauces4 ,the ,french say the ,english only know how to make one kind of sauce1 and a poor one at that4 ,notwithstanding the ,french understand the sauce question1 it is very convenient to make the drawn butter1 and1 by adding different flavorings1 make just so many kinds of sauce4 ,for instance1 by adding capers1 shrimps1 chopped pickles1 anchovy paste1 chopped boiled eggs1 lobster1 oysters1 parsley1 cauliflower1 etc41 one has caper1 shrimp1 pickle1 anchovy1 egg1 and the other sauces4 ,the drawn-butter sauce is simple1 yet few make it properly1 managing generally to have it insipid1 and with flour uncooked4 ,if a housekeeper has any pride about having a good table1 she will be amply repaid for learning some of the ,french sauces1 which are1 at last1 simple enough4 ,we are often frightened to see many items in a receipt2 we shake our heads dubiously at the trouble and extravagance of one receipt mentioning thyme1 nutmeg1 bay-leaf1 mace1 shallot1 capers1 pepper-corns1 parsley1 and1 last of all the horrors1 stock4 ,as far as the herbs are concerned1 an investment of twenty-five cents will purchase enough mace1 thyme1 bay-leaves1 and pepper-corns for a year's supply of abundant sauces1 to say nothing of their uses for braising1 blanquettes1 etc4 ,five cents' worth of shallots should last a long time2 they are sold in all city markets1 being only young forced onions4 ,capers would be extravagant if a bottleful1 costing sixty cents1 would not last a year in a small-sized family4 ,i have already said enough about stock to show that one must be very incompetent if a little of it can not be at hand1 made of trimmings and cheap pieces of meat and bones4 ,the use of mushrooms and truffles1 which are comparatively cheap in ,france1 can not be extensively introduced here4 ,a little tin can1 holding about a gill of tasteless truffles1 costs three or four dollars3 however1 mushrooms are much less expensive1 and infinitely better4 ,a can of mushrooms costs forty cents1 and is sufficient for several sauces and entres4 ,some persons raise mushrooms in their cellars4 ,a small1 rich bed in a dark place where the soil will not freeze1 planted with mushroom spawn1 will yield enough mushrooms for the family1 and the neighbors besides1 with very little trouble and expense4 ,the ,french white sauces differ from the ,english white sauce1 as they are made with strong white stock1 prepared with veal1 or chickens1 or both1 and some vegetables for a basis4 ,if one would learn to make the sauce ,bechamel1 it will be found an easy affair to prepare many delicious entres1 such as chicken in shells 7en coquille71 or in papers 7en papillote71 and mushrooms in crust 7crote aux champignons74 ,for boiled fish the sauce ,hollandaise is a decided success4 ,in ,paris every one speaks of this delicious sauce1 and bribes the chef de cuisine for the receipt4 ,it is made without stock1 and is very simple4 ,for fried fish the perfection of accompaniments is the sauce ,tartare--a mere addition of some capers1 shallots1 parsley1 and pickles to the sauce ,mayonnaise4 ,when tomatoes are so abundant1 it is unpardonable that one should never serve a tomato sauce with a beefsteak1 and a score of other meat dishes4 ,for a chicken or a lobster salad1 learn unquestionably the sauce ,mayonnaise4 ,in the thickening of sauces1 let it be remembered that butter and flour should be well cooked together before the sauce is added1 to prevent the flour from tasting uncooked4 ,in butter sauces1 however1 only enough butter should be used to cook the flour1 the remainder added1 cut in pieces1 after the sauce is taken from the fire4 ,this preserves its flavor4 ,,drawn-,,butter ,,sauce4 ,ingredients3 ,three ounces of butter1 one ounce of flour1 half a pint of water 7or1 better1 white stock71 and a pinch of salt and pepper4 ,put two ounces of the butter into a stew-pan1 and when it bubbles1 sprinkle in the flour2 stir it well with a wire egg-whisk until the flour is thoroughly cooked without taking color1 and then mix in well the half-pint of water or stock4 ,take it off the fire1 pass it through a sieve or gravy-strainer1 and stir in the other ounce of butter cut in pieces4 ,when properly mixed and melted1 it is ready for use4 ,this makes a pint of sauce4 ,some persons like drawn-butter sauce slightly acid1 in which case add a few drops of vinegar or lemon-juice just before serving4 ,,pickle ,,sauce4 ,make a drawn-butter sauce2 just before serving add two or three table-spoonfuls of pickled cucumbers chopped or minced very fine4 ,,boiled-,,egg ,,sauce4 ,add to half a pint of drawn-butter sauce three hard-boiled eggs1 chopped not too fine4 ,,caper ,,sauce4 ,make a drawn-butter sauce--or1 say1 melt two ounces of butter in a saucepan2 add a table-spoonful of flour2 when the two are well mixed1 add pepper and salt1 and a little less than a pint of boiling water4 ,stir the sauce on the fire until it thickens1 then add three table-spoonfuls of ,french capers4 ,removing the saucepan from the fire1 stir into the sauce the yolk of an egg beaten with the juice of half a lemon4 ,,anchovy ,,sauce4 ,add to half a pint of drawn-butter sauce two tea-spoonfuls of anchovy extract1 or anchovy paste4 ,,shrimp ,,sauce4 ,to half a pint of drawn-butter sauce add one-third of a pint of picked boiled shrimps1 whole1 or chopped a little4 ,add at last moment a few drops of lemon-juice1 and a very little ,cayenne pepper4 ,let the sauce simmer1 not boil4 ,some add a tea-spoonful of anchovy paste2 more1 perhaps1 prefer it without the anchovy flavor4 ,shrimps are generally sold at market already boiled4 ,if they are not boiled1 throw them into salted boiling water1 and boil them until they are quite red4 ,when cold1 pick off the heads1 and peel off the shells4 ,always save a few of the shrimps whole for garnishing the dish4 ,,lobster ,,sauce4 ,before proceeding to make this sauce1 break up the coral of the lobster1 and put it on a paper in a slow oven for half an hour2 then pound it in a mortar1 and sprinkle it over the boiled fish when it is served4 ,to prepare the sauce itself1 chop the meat of the tail and claws of a good-sized lobster into pieces1 not too small4 ,half an hour before dinner1 make half a pint of drawn-butter sauce4 ,add to it the chopped lobster1 a pinch of coral1 a small pinch of ,cayenne1 and a little salt4 ,an ,english lady says3 8,this process seems simple1 yet nothing is rarer in cookery than good lobster sauce4 ,the means of spoiling it are chiefly by chopping the lobster too small1 or1 worse1 pounding it1 inserting contents of the head1 or using milk1 or anchovy1 or any sauces4 ,it should not be a half-solid mass1 or thin liquid1 but the lobster should be distinct in a creamy bed40 ,,oyster ,,sauce4 ,make a drawn-butter or white sauce2 add a few drops of lemon or a table-spoonful of capers1 or1 if neither be at hand1 a few drops of vinegar2 add oysters strained from their liquor1 and let them just come to a boil in the sauce4 ,this sauce is much better made with part cream1 i4 e41 used when making the drawn-butter sauce1 instead of all water4 ,in this case1 do not add the lemon-juice or vinegar4 ,some make the white sauce of the oyster liquor1 instead of water4 ,this sauce may be served in a sauce-boat1 but it is nicer to pour it over the fish1 boiled turkey1 or chicken4 ,,parsley ,,sauce 7for ,boiled ,fish or ,fowls74 ,to half a pint of hot drawn-butter sauce add two table-spoonfuls of chopped parsley4 ,the appearance of the sauce is improved by coloring it with a little spinach-green 7see page #hg74 ,,cauliflower ,,sauce 7for ,boiled ,poultry74 ,add boiled cauliflowers1 cut into little flowerets1 to a drawn-butter sauce made with part cream4 ,,lemon ,,sauce 7for ,boiled ,fowls74 ,to half a pint of drawn-butter sauce add the inside of a lemon1 chopped 7seeds taken out71 and the chicken liver boiled and mashed fine4 ,,chicken ,,sauce 7to serve with ,boiled or ,stewed ,fowls74 ,put butter the size of an egg into a bright saucepan1 and when it bubbles add a table-spoonful of flour2 cook it1 and add a pint1 or rather less1 of boiling water2 when smooth1 take it from the fire1 and add the beaten yolks of two or three eggs1 and a few drops of lemon-juice1 pepper1 and salt4 ,or1 ,stock can be used instead of boiling water1 when two or three small slices of onion are placed in the butter after it begins to bubble1 and then allowed to cook yellow2 after the flour is cooked1 stock is added instead of water1 and when smooth1 it is taken from the fire1 a few drops of lemon-juice1 pepper1 and salt are added1 and the sauce is strained through the gravy-strainer or sieve1 to remove the pieces of onion4 ,,ma,,tre-,d',h,,tel ,,butter 7for ,beefsteak1 ,broiled ,meat1 or ,fish74 ,mix butter the size of an egg1 the juice of half a lemon1 and two or three sprigs of parsley1 chopped very fine2 pepper and salt all together4 ,spread this over any broiled meat or fish when hot2 then put the dish into the oven a few moments1 to allow the butter to penetrate the meat4 ,,mint ,,sauce 7for ,roast ,lamb74 ,put four table-spoonfuls of chopped mint1 two table-spoonfuls of sugar1 and a quarter of a pint of vinegar into the sauce-boat4 ,let it remain an hour or two before dinner1 that the vinegar may become impregnated with the mint4 ,,currant-,,jelly ,,sauce 7for ,venison74 ,a simple sauce made of currant jelly melted with a little water is very nice2 yet ,francatelli's receipt is much better1 viz43 8,bruise half a stick of cinnamon and six cloves2 put them into a stew-pan with one ounce of sugar and the peel of half a lemon1 pared off very thin1 and perfectly free from any portion of white pulp2 moisten this with one and a half sherry-glassfuls of port-wine1 and set the whole to gently simmer or heat on the stove for half an hour2 then strain it into a small stew-pan containing half a glassful of currant jelly4 ,just before sending the sauce to the table1 set it on the fire to boil1 in order to melt the currant jelly1 and so that it may mix with the essence of spice1 etc40 ,,tomato ,,sauce 7,no4 #a74 ,stew six tomatoes half an hour with two cloves1 a sprig of parsley1 pepper1 and salt2 press this through a sieve2 put a little butter into a saucepan over the fire1 and when it bubbles add a heaping tea-spoonful of flour2 mix and cook it well1 and add the tomato-pulp1 stirring until it is smooth and consistent4 ,some add one or two slices of onion at first4 ,it is a decided improvement to add three or four table-spoonfuls of stock2 however1 the sauce is very good without it1 and people are generally too careless to have stock at hand4 ,,tomato ,,sauce 7,no4 #b74 ,ingredients3 ,one-quart can of tomatoes1 two cloves1 one small sprig of thyme1 two sprigs of parsley1 half a small bay-leaf1 three pepper-corns1 three allspice1 two slices of carrot 7one and a half ounces71 one-ounce onion 7one small onion71 one and a half ounces of butter 7size of a pigeon's egg71 one and a half ounces of flour 7one table-spoonful74 ,put the tomatoes over the fire with all the above ingredients but the butter and flour1 and when they have boiled about twenty minutes strain them through a sieve4 ,make a roux by putting the butter into a stew-pan1 and when it bubbles sprinkle in the flour1 which let cook1 stirring it well2 then pour in the tomato-pulp2 when it is well mixed1 it is ready for use4 ,,sauce ,,hollandaise1 ,,or ,,dutch ,,sauce4 ,as this is one of the best sauces ever made for boiled fish1 asparagus1 or cauliflower1 ,i will give two receipts4 ,the first is ,dubois'2 the second is from the ,cooking-school in ,new ,york4 ,none should call themselves cooks unless they know how to make the sauce ,hollandaise1 and simple enough it is4 #ast4 8,pour four table-spoonfuls of good vinegar into a small stew-pan1 and add some pepper-corns and salt2 let the liquid boil until it is reduced to half2 let it cool2 then add to it the well-beaten yolks of four or five eggs1 also four ounces 7size of an egg7 of good butter1 more salt1 if necessary1 and a very little nutmeg4 ,set the stew-pan on a very slow fire1 and stir the liquid until it is about as thick as cream2 immediately remove it4 ,now put this stew-pan or cup into another pan containing a little warm water kept at the side of the fire4 ,work the sauce briskly with a spoon1 or with a little whisk1 so as to get it frothy1 but adding little bits of butter1 in all about three ounces0 7,i would say the size of half an egg74 8,when the sauce has become light and smooth1 it is ready for use40 #b;d4 8,put a piece of butter the size of a pigeon's egg into a saucepan1 and when it bubbles stir in with an egg-whisk an even table-spoonful of flour2 let it continue to bubble until the flour is thoroughly cooked1 when stir in half a pint of boiling water1 or1 better1 of veal stock2 when it boils1 take it from the fire1 and stir into it gradually the beaten yolks of four eggs2 return the sauce to the fire for a minute1 to set the eggs1 without allowing it to boil2 again remove the sauce1 stir in the juice of half a small lemon1 and fresh butter the size of a walnut1 cut into small pieces1 to facilitate its melting1 and stir all well with the whisk40 ,,mushrooms1 ,,for ,,garnish 7,gouff74 ,separate the button part from the stalk2 then peel them with a sharp knife1 cutting off merely the skin4 ,put them into a stew-pan with a table-spoonful of lemon-juice and two table-spoonfuls of water4 ,toss them well1 to impregnate them with the liquid4 ,the object of the lemon-juice is to keep them white4 ,then put them on a sharp fire in boiling water1 with some butter added4 ,when they are boiled tender they are ready for use1 i4 e41 for garnishing and for sauces4 ,,mushroom ,,sauce 7to serve with ,beefsteaks1 ,fillets of ,beef1 etc474 ,having prepared the mushrooms by cutting off the stalks1 and if they are large1 by cutting them in halves or quarters1 throw them into a little boiling water1 or1 what is much better1 stock4 ,do not use more than is necessary to cover them4 ,this must be seasoned with salt1 pepper1 and a little butter4 ,boil the mushrooms until they are tender1 then thicken the gravy slightly with a roux of butter and flour4 ,add a few drops of lemon-juice4 ,it is now ready to pour over the meat4 ,,mushroom ,,white ,,sauce 7to serve with ,boiled ,fowls or with ,cutlets74 ,prepare the mushrooms as for garnishing2 boil them tender in rich white stock1 made of veal or chicken2 thicken with a roux of butter and flour1 and add one or two table-spoonfuls of cream4 ,,mushroom ,,sauce 7made with ,canned ,mushrooms74 ,put a piece of butter the size of a walnut into a small stew-pan or tin basin1 and when it bubbles add a tea-spoonful 7not heaping7 of flour2 when well cooked1 stir in a cupful of stock 7reduced and strong71 and half a tea-cupful of the mushroom-juice from the can2 let it simmer for a minute or two2 then1 after straining it1 add half or three quarters of a can of mushrooms1 pepper1 salt1 and a few drops of lemon-juice4 ,when thoroughly hot it is ready to pour over the meat4 ,a ,,simple ,,bechamel ,,sauce4 ,put butter the size of a walnut into a stew-pan1 and when it bubbles stir in an even table-spoonful of flour1 which cook thoroughly without letting it take color4 ,mix into the roux a cupful of strong hot veal stock 7i4 e41 veal put into cold water and boiled four or five hours71 a cupful of boiling cream1 and one grating of nutmeg2 let it simmer1 stirring it well for a few minutes1 then strain1 and it is ready for use4 ,the sauce would be improved if the usual soup-bunch vegetables were added to the stock while it is being made4 ,,bechamel ,,sauce4 ,ingredients3 ,one pint of veal stock 7a knuckle of veal put into one gallon of cold water1 boiled five hours1 skimmed and strained71 half an ounce of onion 7quarter of a rather small one71 quarter of an ounce of turnip 7quarter of a turnip71 one ounce of carrot 7quarter of a good-sized carrot71 half an ounce of parsley 7two sprigs71 quarter of a bay-leaf1 half a sprig of thyme1 three pepper-corns1 half a lump of sugar1 a small blade of mace4 ,put one ounce 7size of a walnut7 of butter into a stew-pan1 and when hot add to it all the above ingredients but the stock and the mace2 fry this slowly until it assumes a yellow color2 do not let it brown1 as the sauce should be white when done2 stir in now a table-spoonful 7one ounce7 of flour1 which let cook a minute1 and add the blade of mace and the stock 7boiling7 from another stew-pan4 ,after it has all simmered about five minutes1 strain it through a sieve without allowing the vegetables to pass through2 return the strained sauce to the fire1 reduce it by boiling about one-third1 when add three or four table-spoonfuls of good thick cream1 and the sauce is ready4 ,,sauce ,,aux ,,fines ,,herbes4 ,ingredients3 ,half a pint of good stock1 three table-spoonfuls of mushrooms1 one table-spoonful of onions1 two table-spoonfuls of parsley1 and one shallot1 all chopped fine4 ,fry the shallot and onion in a little butter until they assume a light-yellow color1 then add a tea-spoonful of flour and cook it a minute2 stir in the stock1 mushrooms1 and parsley1 simmer for five minutes1 then add a little ,worcestershire sauce1 and salt to taste4 ,if no ,worcestershire sauce is at hand1 add pepper to taste in its place4 ,,sauce ,,tartare 7a ,cold ,sauce74 ,to a scant half pint of ,mayonnaise sauce 7made with the mustard added7 mix in two table-spoonfuls of capers1 one small shallot 7quarter of a rather small onion1 a poor substitute71 two gerkins 7or two ounces of cucumber pickle71 and one table-spoonful of parsley1 all chopped very fine4 ,this sauce will keep a long time1 and is delicious for fried fish1 fried oysters1 boiled cod-fish1 boiled tongue1 or as dressing for a salad4 99 99 99 99 99 ,by making the following simple sauce1 one can produce several by a little variation4 ,a ,,simple ,,brown ,,sauce4 ,put into a saucepan a table-spoonful of minced onion and a little butter4 ,when it has taken color1 sprinkle in a heaping tea-spoonful of flour2 stir well1 and when brown add half a pint of stock4 ,cook it a few minutes1 and strain4 ,now1 by adding a cupful of claret1 two cloves1 a sprig of parsley1 and one of thyme1 a bay-leaf1 pepper1 and salt1 and by boiling two or three minutes and straining it1 one has the sauce poivrade4 ,if1 instead of the claret1 one should add to the poivrade sauce a table-spoonful each of minced cucumber pickles1 vinegar1 and capers1 one has the sauce piquante4 ,by adding one tea-spoonful of made mustard1 the juice of half a lemon1 and a little vinegar to the poivrade1 instead of the claret1 one has the sauce ,robert4 ,,beef4 ,for a roast of beef1 the sirloin and tenderloin cuts are considered the best4 ,they are more expensive1 and are no better than the best cuts of a rib roast3 the sixth1 seventh1 and eighth ribs are the choicest cuts4 ,the latter roasts are served to better advantage by requesting the butcher to remove the bones and roll the meat4 ,always have him send the bones also1 as they are a valuable acquisition to the soup-pot4 ,as the rolled rib roasts are shaved evenly off and across the top when carved 7the roasts are to be cooked rare1 of course71 they present an equally good appearance for a second cooking4 ,i have really served a roast a third time to good advantage1 serving it the last time la jardinire4 ,of course1 in summer large cuts should not be purchased4 ,if the animal is young and large1 and the meat is of clear1 bright-red color1 and the fat white1 the meat is sure to be tender and juicy4 ,there is no better sauce for a good1 juicy roast of beef than the simple juice of the meat4 ,horse-radish sauce may be served if the beef is not particularly good4 ,if a sauce is made by adding hot water1 flour1 pepper1 and salt to the contents of the baking-pan after the beef is cooked1 do not serve it with a half-inch depth of pure grease on top in the sauce-boat4 ,this is as absurd1 when it can be allowed to stand a moment and simply poured off1 or taken off with a spoon1 as to serve wet salt at table1 which can easily be placed in the oven a few moments to dry1 before sifting4 ,also1 this kind of baking-pan sauce would not be so very objectionable1 if cooks generally knew that it does not require a scientific education1 nor a herculean effort1 to strain it through a gravy-strainer4 ,,to ,,roast ,,or ,,bake ,,beef4 ,a few rules for roasting and baking beef3 ,allow nine minutes to the pound for baking a rolled rib-roast2 for roasting it1 allow ten minutes to the pound4 ,sirloin roasts require eight minutes to the pound for baking1 nine minutes for roasting4 ,illustration ,to bake1 have the oven very hot4 ,before putting in the meat1 sprinkle over pepper and salt1 and dredge with flour4 ,pour a little boiling water into the pan before baking4 ,baste frequently4 ,to roast1 have a bright fire4 ,hang the joint about eighteen inches from it at first1 put a little clarified dripping into the dripping-pan1 baste the meat with it when first prepared to cook1 and every fifteen minutes afterward4 ,twenty minutes before the beef is done1 sprinkle with pepper and salt1 dredge with flour1 baste with a little butter or dripping4 ,keep the fire bright1 and turn the meat before it4 ,it should be well browned and frothed4 ,the cut1 a rolled rib roast1 with mashed potatoes4 ,,yorkshire ,,pudding4 ,ingredients3 ,six large table-spoonfuls of flour1 three eggs 7well beaten71 one salt-spoonful of salt1 enough milk to make it of the consistency of soft custard 7about one and a half pints74 ,add enough milk to the flour and salt to make a smooth1 stiff batter2 add the eggs1 and enough more milk to make it of the proper consistency4 ,beat all well together1 pour it into a shallow pan 7buttered72 bake three-quarters of an hour4 ,some empty the dripping-pan three-quarters of an hour before baked beef is done1 and put the pudding into the empty pan1 the beef on a three-cornered stand over it1 that its juice may drop on the pudding4 ,if beef is roasted1 the pudding may be first baked in the oven1 then placed under the beef for fifteen or twenty minutes1 to catch any stray drops4 ,it is as often served1 though1 baked in the oven in the ordinary way4 ,it is cut into squares and served on a hot plate1 to be eaten with roast beef4 ,it is a favorite ,english dish4 ,,beef ,,la ,,mode4 ,six or seven pounds from a round of beef are generally selected2 however1 there is a cut from the shoulder which answers very well for an -la-mode beef4 ,if the round is used1 extract the bone4 ,make several deep incisions into the meat with a thin sharp knife2 press into most of them lardoons of pork about half an inch square1 and two or three inches long2 in the other cuts1 and especially the one from whence the bone was extracted1 stuff almost any kind of force-meat1 the simplest being as follows3 ,mix some soaked bread with a little chopped beef-suet1 onion1 any herbs1 such as parsley1 thyme1 or summer savory2 a little egg1 ,cayenne pepper1 salt1 and cloves4 ,press the beef into shape1 round or oval1 and tie it securely4 ,put trimmings of pork into the bottom of a large saucepan or iron pot1 and when hot put over the meat2 brown it all over by turning all sides to the bottom of the pot1 which should now be uncovered4 ,this will take about half an hour4 ,next sprinkle over a heaping table-spoonful of flour1 and brown that also4 ,put a small plate under the beef1 to prevent burning1 and fill the pot with enough boiling water to half cover the meat2 throw over a saucerful of sliced onions1 carrots1 some turnips1 if you like1 and some parsley4 ,there are iron pots1 with tight iron covers1 which are made expressly for this kind of cooking2 but if you have none of this description1 you will now have to cover the one used with enough covers1 towels1 etc41 to make it tight as possible1 so that the meat may be cooked in the steam4 ,let it cook for four or five hours1 never allowing the water to stop boiling4 ,watch it1 that it may not get too low1 and replenish it with boiling water4 ,when the meat is done1 put it on a hot platter2 strain the gravy1 skim off every particle of fat1 add two or three table-spoonfuls of port or sherry wine1 also pepper and salt1 if necessary1 and pour this gravy and selected pieces of the vegetables over the meat4 ,baked onions 7see page #bja71 placed around the beef as a garnish1 complete the dish for a course at dinner4 ,,braised ,,beef 7,no4 #a74--,new ,york ,cooking-school4 ,ingredients3 ,six-pound loin of beef1 half a pound of pork1 three-fourths of a cupful of flour1 two-ounce onion 7one small onion71 three-ounce carrot 7half a large carrot71 one-ounce turnip1 one-third of a bunch of parsley1 one sprig of thyme1 two cloves1 three allspice1 six pepper-corns1 half of a bay-leaf4 ,trim the beef into a shapely piece2 stick a knife quite through different portions of it1 in which apertures press slices or lardoons of pork1 half an inch square1 and three or four inches long4 ,tie the beef into shape with twine4 ,lay scraps of pork on the bottom of a saucepan1 place it on a brisk fire1 and when hot put in the beef2 brown it all over by turning the different sides to the bottom of the uncovered saucepan4 ,it will take about half an hour to brown it4 ,now sprinkle over the beef three-fourths of a cupful of flour 7three ounces71 also the vegetables and spices2 and brown all this by again turning the meat over the fire4 ,when they are of fine color1 pour over a tumblerful of claret1 which reduce to half2 then fill the saucepan with boiling stock or water2 cover it tightly1 and place it in a hot oven for two and a half hours4 ,when done1 put the beef on a hot platter4 ,strain the sauce in which the beef was cooked1 take off every particle of fat1 season with more salt1 if necessary2 pour about half a cupful of it over the beef in the platter1 and serve the remainder in a sauce-boat4 ,the beef may be surrounded with green pease1 prepared as follows3 ,wash a can of ,american pease in cold water1 then put them over the fire with half a cupful of boiling water1 salt1 pepper1 one ounce of butter1 and one salt-spoonful of sugar4 ,when the pease have simmered a minute1 strain them from their liquor1 and place them in the platter around the beef4 ,,braised ,,beef 7,no4 #b74 ,the same cut which is used for an -la-mode beef may be braised in the same manner as is described for a fillet of beef braised4 ,this may be served with the gravy1 as is there described1 or with the addition of the jardinire of vegetables4 ,,braised ,,beef1 ,,with ,,horse-,,radish ,,sauce4 ,braise five pounds of fresh beef 7not too lean71 with an onion and a carrot sliced1 two or three sprigs of parsley1 four or five cloves1 a little celery1 if you have it1 pepper1 salt1 and about a quart of boiling water4 ,cover it tightly1 and let it cook about three hours1 replenishing with a little boiling water1 if the steam escapes too much4 ,sauce4--,simmer together for quarter of an hour half a cupful of grated cracker1 half a cupful of grated horse-radish1 one cupful of cream1 a table-spoonful of the fat from the top of the water in which the beef is cooked1 salt1 and pepper4 ,place the beef on the platter in which it is to be served1 and pour the sauce around it4 ,garnish with parsley4 ,,fillet ,,of ,,beef4 ,i will be very specific about the fillet of beef1 as it is easily managed at home1 and is very expensive ordered from the restaurateur4 ,his price is generally ten dollars for a dressed and cooked fillet of beef for a dinner for ten or twelve persons4 ,to buy it from the butcher costs a dollar a pound when dressed2 three pounds are quite sufficient for ten or twelve persons4 ,to lard it 7an affair of ten minutes7 would cost ten cents more2 a box of ,french canned mushrooms1 an additional forty cents2 a little stock1 five cents4 ,one sees a fillet of beef at almost every dinner party4 8,that same fillet1 with mushrooms10 a frequent diner-out will say4 ,i hope to see it continued1 for among the substantials there is nothing more satisfactory4 ,a good butcher will always deliver a fillet of beef already dressed2 if1 however1 it is necessary to have it dressed at home1 the modus operandi is as follows3 ,,to ,,trim ,a ,,fillet ,,of ,,beef4 ,the fillet is the under side of the loin of beef4 ,the steaks cut from this part are called porter-house-steaks4 ,this under side1 or fillet1 is covered with skin and fat4 8,all the skin and fat must be removed from the top of the fillet1 from one end to the other2 then the rib-bones are disengaged4 ,the fat adhering to the side opposite the ribs is only partially removed4 ,now the sinewy skin covering the upper meat of the fillet must be removed in strips1 proceeding by slipping the blade of the knife between the skin and the meat4 ,this operation is very simple2 yet it requires great precision4 ,the upper part of a trimmed fillet must be smooth1 i4 e41 must not be furrowed by hollows occasioned by wrong movements of the knife4 ,the skin being removed1 both extremities of the fillet are rounded4 ,the fat inside the rib is the only portion of fat allowed to adhere to the meat4 ,the larding of the meat is applied to its upper surface40 ,,to ,,cook ,a ,,fillet ,,of ,,beef4 ,after it is trimmed and larded1 put it into a small baking-pan1 in the bottom of which are some chopped pieces of pork and beef-suet2 sprinkle some salt and pepper over it1 and put a large ladleful of hot stock into the bottom of the pan1 or it may be simply basted with boiling water4 ,half an hour 7if the oven is very hot1 as it should be7 before dinner1 put it into the oven4 ,baste it often1 supplying a little hot stock1 if necessary4 ,french cooks often braise a fillet of beef4 ,i do not like it as well as baking or roasting1 as the vegetables and wine destroy the beef's own flavor4 ,,to ,,make ,,the ,,mushroom ,,sauce4 ,take a ladleful of stock1 free from grease1 from the stock-pot2 add to it part of the juice from the can of mushrooms2 thicken it with a little flour and butter mixed 7roux72 add pepper1 salt1 and a few drops of lemon-juice2 now add the mushrooms--let them simmer a few minutes4 ,pour the sauce over the fillet of beef1 and serve4 ,illustration ,at small dinner companies1 where the host carves1 or has a good carver1 the fillet can be served entire1 decorated as elaborately as one wishes4 ,if1 however1 the dinner is served from the side1 it is convenient to have it carved as shown in cut on preceding page4 ,the centre of the fillet is disengaged1 then carved1 and returned to its place4 ,it has then the appearance of being whole4 ,,to ,,garnish ,a ,,fillet ,,of ,,beef4 ,illustration ,as ,i have mentioned before1 a fillet of beef is generally served with mushrooms2 sometimes with different vegetables la jardinire2 sometimes with ,french pease2 sometimes with potatoes cut into little round balls1 and fried in boiling lard1 called potatoes la ,parisienne on a ,french bill of fare2 sometimes with stuffed tomatoes2 sometimes skewers are put in stuck through a turnip carved into a cup1 and this cup holds horse-radish4 ,but some people say skewers remind them of steamboat cooking2 then some people are not easily pleased1 anyway2 and who remembers of having seen so many skewers on steamboats1 after all8 ,not that ,i am particularly advocating skewers1 but ,i think dishes taste better1 as a general thing1 when they are decorated in almost any manner4 ,i once saw at a dinner in ,paris hot slices of roast or baked fillet of beef1 tastefully arranged on a platter1 with sauce ,hollandaise 7rather thick7 poured over each slice in the form of a ring4 ,it was a success4 ,the manner of garnishing a fillet of beef la ,godard and la ,provenale1 etc41 with truffles1 quenelles1 livers1 olives1 etc41 all stewed with wines1 stocks1 etc41 ,i will not explain4 ,it is enough to make one groan to think of learning to make them1 and more than ever to eat them4 ,,to ,,roast ,a ,,fillet ,,of ,,beef4 ,lard it1 and bind it carefully to the skewer with a small wire2 cover the fillet with sweet salad-oil and a little lemon-juice4 ,do not place it too near the fire at first1 as it would scorch the larding4 ,baste it frequently4 ,a professional cook would glaze the fillet two or three times with a glazing-brush1 beginning the first time about five minutes before taking it away from the fire1 then glazing it again when it is on the dish to be served4 ,glaze is merely strong stock boiled down until it is almost a thick jelly4 ,when the fillet is carved at table1 the little juice which falls into the dish should be poured over each of the slices4 ,,to ,,braise ,a ,,fillet ,,of ,,beef4 ,put the larded fillet into a braising-pan or stew-pan2 put in trimmings of pork1 onions 7with some cloves stuck in71 carrots1 a little celery 7all cut in thick slices71 and a bunch of parsley4 ,salt the meat slightly4 ,pour in stock and white wine1 so that it may reach to half the height of the beef4 ,if a braising-pan is used1 cover the meat with a well-buttered paper1 as in that case live coals are put on top of the pan4 ,if you use a stew-pan1 simply cover it as tight as possible4 ,let it simmer1 replenishing it1 when necessary1 with more boiling stock4 ,it will require an hour or an hour and a half to cook4 ,when done1 drain it3 a professional cook would glaze it4 ,put it into the oven a moment to dry the larding4 ,pass the cooking-stock through a sieve2 skim off the fat2 add some tomato sauce2 let it boil until it is reduced to the degree requisite4 ,serve the fillet whole1 or carved in slices ready to serve4 ,generally only the middle part of the fillet is used1 as the whole fillet is quite large--weighing from eight to ten pounds4 ,,to ,,trim ,,with ,,vegetables 7 la ,jardinire74 ,every kind of vegetable is used1 such as potatoes1 carrots1 turnips1 beets1 small onions1 cauliflower-blossoms1 asparagus-heads1 ,french beans1 pease1 etc4 ,the larger vegetables are cut into little fancy shapes with a vegetable-cutter or a fluted knife1 or with a little plain knife1 into little balls1 olives1 squares1 diamonds1 or into any form to suit the taste4 ,each kind of vegetable should be boiled separately in salted water or stock4 ,the vegetables are piled into little groups1 each pile being of one kind of vegetable4 ,illustration ,,fillet ,,of ,,beef ,,cut ,,into ,,slices ,,or ,,scollops4 ,this is a good way of managing the beef that is left from the roast or baked fillet of beef to be served the second day4 ,cut the fillet1 after reheating it in the oven1 into slices about three-fourths of an inch thick1 and two inches wide4 ,form a circle in a dish by lapping each of these scollops partly over the other4 ,fill the centre with a tomato sauce1 or potatoes la ,parisienne1 or mushrooms1 or with any of the small vegetables1 such as pease1 beans1 little balls of carrots1 potatoes1 etc41 in different little piles2 or with truffles 7they can be procured canned7 sliced1 with ,madeira sauce2 or with mushrooms and truffles mixed1 with ,madeira sauce4 ,,beefsteak4 ,the porter-house and tenderloin steaks are best4 ,of course1 there is great difference in the different cuts of these steaks4 ,for a cheap steak1 a good cut of what is called chuck-steak is best4 ,it has more flavor and juice1 and is more tender than the round-steak1 costing the same price4 ,have the choice steaks cut half an inch thick at least2 they are even better three-quarters of an inch thick4 ,grease the gridiron well with pork or beef-suet4 ,have it quite hot4 ,put on the steak over a hot1 clear fire2 cover it with a baking-pan4 ,in a moment1 when the steak is colored1 turn it over4 ,watch it constantly1 turning it whenever it gets a little brown4 ,do not stick the fork into the middle of the steak1 only into the sides1 where it will do least harm by letting out the juice4 ,it should be quite rare or pink in the centre1 though not raw4 ,when cooked enough1 put it on a hot platter2 sprinkle over plenty of salt and pepper--mind not to put on the salt and pepper before the steak is cooked2 then spread over the top some sweet1 fresh butter4 ,set the platter in the oven a few moments1 to let the butter soak a little in the steak2 then serve it immediately4 ,do not use too much butter2 there should be none at all1 or at least only a few stray drops1 in the bottom of the platter4 ,there should be no gravy4 ,the juice of a properly cooked steak is supposed to be in the inside of the steak1 and not swimming in the dish4 ,a steak is much improved by a simple addition1 called by professional cooks la matre d'htel4 ,when the steak is cooked1 it is placed on the hot platter4 ,first1 then1 salt and pepper are sprinkled over2 then comes a sprinkling of very finely chopped parsley2 then some drops of lemon-juice2 lastly1 small pieces of butter are carefully spread over4 ,place the steak into the oven for a few moments until the butter is well melted and soaked into the steak4 ,for extra-company breakfasts1 only the fillets1 i4 e41 the tender parts of the porter-house or tenderloin steaks1 are used4 ,they are cut into little even shapes1 round or oval1 one for each plate4 ,they are cooked1 then served in a hot dish1 surrounded with ,saratoga potatoes1 or fried potatoes in any form1 or with water-cresses1 or with mushrooms1 or stuffed tomatoes1 or green pease1 etc4 ,,corned ,,beef4 ,a good piece of beef well corned1 then well boiled1 is a most excellent dish4 ,put it into the pot with enough cold water to just cover it4 ,when it comes to a boil1 set it on the back of the range1 so that it will boil moderately4 ,too fast boiling renders meat tough1 yet the water should never be allowed to cease boiling until the meat is done2 skim often4 ,let it boil at least four or five hours1 according to its size4 ,it must be thoroughly done4 ,in ,england1 where this dish is an especial favorite1 carrots are always boiled and served with the beef4 ,the carrot flavor improves the meat1 and the meat improves the carrot4 ,do not put the carrots into the pot1 however1 until there is only time for them to become thoroughly cooked before serving 7about three-quarters of an hour74 ,serve the carrots around the beef4 ,illustration ,in ,america1 cabbage is oftener boiled with corned beef4 ,this is very nice also4 ,if cabbage is used1 add at the same time one or two little red peppers4 ,when about to serve1 press out all the water from the cabbage1 adding little pieces of butter4 ,serve the meat placed in the centre of the cabbage4 ,little pickles are a pretty garnish for corned beef1 with or without the vegetables4 ,,corned ,,beef ,,to ,,serve ,,cold 7,mrs4 ,gratz ,brown74 ,if it is too salt1 soak it for an hour in cold water1 then put it over the fire1 covered with fresh cold water1 four or five cloves 7for about six pounds of beef71 and three table-spoonfuls of molasses4 ,boil it slowly4 ,in an hour change the water1 adding five more cloves and three more table-spoonfuls of molasses4 ,in two hours more1 press the beef1 after removing the bones1 into a basin rather small for it2 then1 turning it over1 place a flat-iron on top4 ,when entirely cold1 the beef is to be sliced for lunch or tea4 ,,beefsteak ,,stewed4 ,never use a choice steak for a stew4 ,stewing is only a good way of cooking an inferior steak4 ,the meat from a soup-bone would make a very good stew4 ,put ripe tomatoes 7peeled and cut7 into a stew-pan2 sprinkle over pepper and salt4 ,let them cook a little to make some juice2 put in the pieces of beef1 some little pieces of butter mixed with flour1 two or three cloves1 and no water4 ,let it stew until the meat is quite done4 ,then press the tomatoes through a sieve4 ,serve all on the same dish4 ,,beefsteak ,,rolled4 ,procure a round steak1 spread over it a layer of almost any kind of force-meat4 ,an ordinary bread1 onion1 thyme1 or parsley dressing1 used to stuff turkeys1 is very good4 ,begin1 then1 at one end of the steak1 and roll it carefully2 tie the roll to keep it in shape4 ,bake it in the oven as you would a turkey1 basting very often4 ,make a gravy of the drippings1 adding water1 flour1 and a little butter mixed2 season with pepper and salt1 strain1 skim off the fat1 and pour it around the meat when served4 ,slice it neatly off the end when carving4 ,,beef ,,roll 7,cannelon de ,buf74 ,illustration ,chop two pounds of lean beef very fine2 chop and pound in a mortar half a pound of fat bacon1 and mix it with the beef4 ,season it with pepper and salt 7it will not require much salt71 a small nutmeg1 the grated rind of a lemon1 the juice of a quarter of it1 a heaping table-spoonful of parsley minced fine2 or it can be seasoned with an additional table-spoonful of onion2 or1 if no onion or parsley is at hand1 with summer savory and thyme4 ,bind all these together with two eggs4 ,form them into a roll2 surround the roll with buttered paper1 which tie securely around it4 ,then cover it with a paste made of flour and water4 ,bake two hours4 ,remove the paper and crust4 ,serve it hot1 with tomato-sauce or brown gravy4 ,this may be made with raw or under-dressed meat4 ,if the meat is not raw1 but under-dressed1 surround the roll with pie-crust4 ,bake1 and serve with tomato-sauce1 or any of the brown sauces1 poured in the bottom of the dish4 ,potato croquettes may be served around it4 ,,what ,,to ,,do ,,with ,,cold ,,cooked ,,beef4 ,there is a good-sized book written on this subject4 ,when there are about two hundred ways of utilizing cold cooked beef1 one should not regard it contemptuously4 ,i studied this treatise1 and practiced from it1 but soon considered the few old ways the best1 after all4 ,croquettes are very good1 and there are beef-sausages1 or cakes1 seasoned in different ways2 beef rolls1 meat pies1 and mince-pies1 made from a few scraps of cold cooked beef1 are all exceedingly nice when properly made4 ,,beef ,,hash4 ,notwithstanding this distinguished dish is so much abused1 ,i particularly like it2 not swimming hash1 nor onion hash1 nor ,southern or ,western hash1 nor yet hash half cooked1 but ,new ,york hash4 ,i know a ,new ,york family who set a most expensive and elaborate table1 which table is especially noted for its good hash4 ,large joints are purchased with special reference to this dish4 ,cold corned beef is generally considered best4 ,the hash to which ,i have referred1 however1 is generally made of cold roast beef4 ,chop the cold cooked meat rather fine2 use half as much meat as of boiled potatoes 7chopped when cold74 ,put a little boiling water and butter into an iron saucepan2 when it boils again1 put in the meat and potatoes well salted and peppered4 ,let it cook well1 stirring it occasionally--not enough to make a pure or mush of it4 ,it is not done before there is a coating at the bottom of the saucepan1 from which the hash will free itself without sticking4 ,the hash must not be at all watery1 nor yet too dry1 but so that it will stand quite firm on well-trimmed and buttered slices of toast1 and to be thus served on a platter4 ,voil6 ,chicken or turkey hash should be made in the same way4 ,,meat ,,pie 7,french ,cook74 ,cut cold cooked meat into quite small dice2 add pepper1 salt1 a little nutmeg1 and two or three sprigs of chopped parsley2 also a little thyme and a piece of bay-leaf1 if you have them1 but the two latter herbs may be omitted4 ,put a little butter into a saucepan1 and when hot throw in a table-spoonful of flour1 which brown carefully2 pour in then several table-spoonfuls of hot water1 or1 better1 stock2 mix well2 then introduce the meat dice2 stir all well over the fire1 cooking it thoroughly4 ,just before taking it up1 mix in one or two eggs4 ,it should be quite moist1 yet consistent4 ,put a thin pie-crust into a pudding-dish4 ,fill in a few table-spoonfuls of the mixture2 then lay on it a thin strip of bacon2 continue these layers until the dish is filled4 ,now fit a piece of crust over the top2 turn the edges in a fancy manner1 and make a cut in the centre4 ,take a strip of pie-paste1 form it into a tie or knot1 wet the bottom1 and place it over the cut in the centre of the pie1 so as not to obstruct the opening4 ,the proper way to make a meat pie is with a pie-mold 7see page #eh74 ,butter the mold1 press the crust neatly around in the inside and bottom1 and continue1 as explained for the pudding-dish4 ,when baked1 the wire holding the sides of the mold is drawn out1 and the mold removed from the pie4 ,this pie can be made with veal or lamb1 in the same manner4 ,,meat ,,rissoles4 ,for rissoles1 cold beef1 chicken1 veal1 tongue1 or lamb may be used1 separately or mixed4 ,the meat should not be chopped1 but cut into quite small dice4 ,it is well to add to it a slight flavoring of chopped pork1 and a little finely chopped parsley4 ,as the meat can be prepared in different ways1 the addition of a superfluous mushroom or two1 cut into dice1 would not be amiss4 ,put a small piece of butter1 size of a pigeon's egg1 into a saucepan1 and when it begins to boil add a heaping tea-spoonful of flour2 stir for a minute to cook the flour1 then add three or four table-spoonfuls of boiling water1 or1 what is much better1 stock1 gravy1 or brown or white sauce if you happen to have it2 when well mixed1 add about two cupfuls of the meat dice1 heat well1 and just before taking from the fire stir in an egg4 ,the scraps of puff-paste are generally preferred1 yet any kind of pie-paste may be used for rissoles4 ,roll the paste quite thin 7one-sixth of an inch72 wet it about three inches from the edge1 and place upon it little balls 7a generous tea-spoonful in each one7 of the prepared meat1 at distances of four inches apart2 now lap over the edge of the paste1 quite covering the balls of meat2 press the side of the hand between each one1 and1 with the edge of a tumbler or muffin-ring1 press the paste close to the meat2 with a biscuit-cutter 7scolloped one prettier7 cut out each enveloped ball of meat into half circles4 ,now cut off the rough edges of the remaining paste1 and proceed to make other rows of the rissoles in the same manner4 ,with a brush wet all the tops with the yolk of an egg4 ,bake the rissoles in a hot oven1 and serve them hot on a folded napkin4 ,if they get cold1 they may be reheated just before serving4 ,,beef ,,or ,,any ,,cold-,,meat ,,sausages4 ,chop cold cooked beef very fine2 add a fifth as much pork1 also chopped fine2 pepper1 salt1 a little sage1 or any herbs preferred1 lemon-juice1 and a few sprinkles of flour2 mix all together with an egg1 or eggs2 form into little balls1 fry in butter or lard in a saut pan4 ,these sausages are good for breakfast served around a centre of apple-sauce4 ,or1 ,,for ,,rice ,,and ,,meat ,,cakes1 make as in last receipt1 adding a very little butter4 ,stir in a quarter or half of its quantity of boiled rice2 or1 on another occasion1 bread-crumbs may be substituted for rice4 ,,beef ,,croquettes4 ,illustration ,there is no more satisfactory manner of using cold cooked beef than for croquettes1 which may be served with tomato or any of the brown sauces1 or may be served without sauce at all1 as is generally the case4 ,they are made in the same manner as is described for chicken croquettes 7see page #age71 merely substituting the same amount of beef for the chicken1 and of rice for the brains4 ,a ,,cheap ,,arrangement4 ,purchase two soup bones 7twenty cents74 ,boil them four or five hours with a few vegetables 7as described for stock1 see page #gi74 ,the stock will make two or three soups4 ,cut up the meat for croquettes4 ,of course the croquettes are better made with the best of meat1 yet may be excellent when made of the soup meat4 ,,mince-,,pies 7made from ,remnants of ,cold ,beef74 ,a good disposition in winter of cold roast beef is to make with it two or three mince-pies1 as by the following receipt3 ,one cupful of chopped meat 7quarter of it fat71 two cupfuls of apple1 one tea-spoonful of salt1 one table-spoonful of ground allspice1 half a table-spoonful of ground cinnamon1 half a table-spoonful of ground cloves1 one cupful of sugar1 half a cupful of raisins1 half a cupful of currants1 one cupful of cider2 or1 if one has no cider1 use the same amount of cider-vinegar and water mixed--say half of each4 ,a ,,common ,,pot-,,pie ,,of ,,veal1 ,,beef1 ,,or ,,chicken4 ,cut the meat into pieces1 and put them into enough boiling water to cover them well2 add also two or three strips of pork4 ,cover the pot closely4 ,boil an hour1 then season with pepper and salt to taste1 and a little piece of butter4 ,just before taking out the ingredients of the pot to send to table1 put into it1 when the water is boiling1 separate spoonfuls of batter made with two eggs well beaten1 two and a half or three cupfuls of buttermilk1 one tea-spoonful of soda1 and sufficient flour4 ,the batter should be made just before it is cooked4 ,it takes about three or four minutes to cook it1 the water not to be allowed to stop boiling4 ,the dish should then be served immediately1 or the dumplings will become heavy4 ,,calf',s ,,heart4 ,if people generally knew how nice a calf's heart is1 if properly cooked1 the butchers would never charge so little as ten cents for it4 ,in ,france1 the calf's heart and kidneys are considered great delicacies4 ,in ,america they are often thrown away4 ,illustration ,merely wash off the blood4 ,one could1 by soaking1 extract all the flavor from the heart4 ,stuff it with a veal force-meat stuffing1 or a common stuffing1 often used for turkeys1 of bread-crumbs1 onion1 a little thyme or sage1 egg1 pepper1 and salt4 ,tie a buttered paper over the mouth of the heart to keep the stuffing in place4 ,put it into a small baking-pan with a little hot water1 pepper1 and salt4 ,bake nearly two hours1 basting it very frequently4 ,when done1 thicken the gravy with flour2 strain1 skim1 and season it1 and pour it on the dish around the heart4 ,garnish the plate with onions1 first boiled until nearly done1 then seasoned with pepper1 salt1 and a little butter1 and browned in the oven4 ,,tongue1 ,,with ,,mustard ,,pickle ,,sauce4 ,cut boiled tongue into slices2 fry them in a little hot butter1 with a sprinkle of minced onion thrown in4 ,then1 for the sauce1 take out the slices of tongue2 put in a tea-spoonful of flour1 and when brown1 a tea-cupful of hot water4 ,when done1 strain1 and season with salt and pepper2 add a table-spoonful of chopped pickles 7piccalilli is best72 however1 common cucumber pickles may be used1 with a little mustard added2 or the sauce may be flavored with capers1 or with both capers and pickles4 ,let the slices of tongue soak in the sauce until ready to serve1 then arrange the slices of tongue on a platter1 one lapped over the other1 and pour over the sauce4 ,a beef tongue may be braised1 and served with spinach or sauce ,tartare1 as described for sheep's tongues4 ,,tongue ,,slices1 ,,with ,,spinach ,,and ,,sauce ,,tartare4 ,braise the tongue as described for sheep's tongues 7see page #aeh73 arrange a circle of the slices around a platter1 and on each slice smooth a little hill 7enough for one person7 of spinach prepared as described in the same receipt for 8sheep's tongues with spinach40 ,put either a spoonful of sauce ,tartare or a slice of lemon into or on the top of each spinach-mold4 ,this makes a nice lunch or dinner dish4 ,,veal4 ,the best pieces of veal are the loin and the fillet4 ,a variety of dishes can be made with veal cutlets and their different accompaniments4 ,veal is always better cooked with pork or ham4 ,professional cooks generally trim and lard their veal cutlets1 serving them with tomato-sauce1 pease1 beans1 breakfast bacon1 lemon-slices1 cucumbers1 etc4 ,for a cheap dish1 one of the most satisfactory is a knuckle of veal made into a ragout1 or pot-pie4 ,any of the inferior cuts may be made into a blanquette4 ,a fricandeau of veal is perhaps considered the most distinguished veal dish4 ,i would always advise the trimming of veal cutlets4 ,it gives little trouble1 but the appearance is much improved1 and the trimmings should be thrown into the stock-pot4 ,veal should always be thoroughly cooked4 ,,roast ,,of ,,veal--,,the ,,fillet4 ,take out the bone of the joint2 make a deep incision between the fillet and the flap2 then fill it with stuffing made as follows3 ,two cupfuls of bread-crumbs1 half a cupful of chopped pork1 half a lemon-peel grated1 a little juice1 thyme1 summer savory1 or any herbs to taste2 or it may be filled with a veal stuffing 7see page #afg74 ,bind the veal into a round form1 fasten it with skewers and twine1 sprinkle over pepper and salt1 and cover it with buttered paper4 ,be careful not to put the meat too near the fire at first4 ,baste well and often4 ,just before it is done1 remove the paper1 sprinkle over a little flour1 and rub over it a little butter4 ,this will give a frothy appearance to the surface of the meat4 ,when done1 put the pan of gravy on the fire2 add a little flour1 some boiling water1 and1 when cooked1 some lemon-juice4 ,strain it1 remove the grease1 and pour it around the roast4 ,fry some pieces of ham cut in diamond shape2 place these in a circle around the roast1 each piece alternated with a slice of lemon4 ,a ,,fricandeau ,,of ,,veal4 ,what is called a fricandeau of veal is simply a cushion of veal trimmed into shape1 larded1 and braised4 ,cut a thick slice 7three or four pounds7 from a fillet of veal1 trim it around as in cut for 8blind hare0 7see page #aej71 and lard it on top4 ,put some pieces of pork into a braising-kettle1 or saucepan1 if you have no braising-kettle2 also slices of carrot1 an onion with cloves stuck in1 a stick of celery1 and some parsley4 ,put in the meat1 sprinkle over pepper and salt1 and cover it with well-buttered paper4 ,now fill the pan with boiling stock1 or water enough to just cover the meat4 ,put on a tight lid4 ,if it is a braising-pan1 set it upon the fire1 with live coals on top4 ,if a common saucepan1 cover it1 and put it into a hot oven4 ,it will take about two hours1 or two hours and a half1 to cook it4 ,a professional cook would boil down the stock in which the fricandeau was cooked until reduced to a glaze1 then with a brush would glaze all the top of the meat1 placing it in the oven a moment to dry4 ,however1 it tastes as well without this extra trouble4 ,the best sauce for a fricandeau is a tomato-sauce4 ,it is as often garnished with green pease1 spinach1 or sorrel2 or a little wine 7,madeira1 port1 or sherry7 and roux 7see page #ea7 may be added to the braising-stock for a gravy4 ,the gravy should be strained1 of course4 ,,veal ,,cutlets1 ,,broiled4 ,the rib cutlets should always be neatly trimmed1 the bone scraped at the end1 so that it will look smooth and white4 ,broil them on a moderate fire1 basting them occasionally with butter1 and turning them often4 ,dish them in a circle with tomato-sauce4 ,,veal ,,cutlets1 ,,saut,d ,,and ,,fried4 ,these are cutlets cut from the round1 although any veal cutlets may be cooked in the same way4 ,cut them into equal-sized pieces1 beat them a little with a knife to get them into shape2 season1 egg1 and bread-crumb them4 ,now1 fry in a saut pan1 or rather saut some thin slices of ham in a little hot lard1 and when done take them out on a hot dish2 fry slowly the cutlets in the same fat1 and when done pour out some of the fat1 if there is more than a tea-spoonful2 add a little flour1 then a little hot water1 and1 when cooked a few moments1 season it well with lemon-juice1 adding pepper and salt to taste2 then strain it4 ,serve the cutlets in the centre of a dish1 with the gravy poured over2 and place alternate slices of the ham and lemon in a circle around them4 ,they are also very good sautd in a little lard1 and served with a cream gravy poured over2 or they are nice egged 7with a little chopped parsley and onion mixed with the egg71 and bread-crumbed1 and fried in hot lard4 ,,veal ,,cutlets1 ,,braised4 ,professional cooks usually braise veal cutlets4 ,they lard them 7an easy matter7 all on the same side1 the flavor of pork particularly well suiting veal4 ,to proceed then3 ,mince some onions and carrots2 put them in the bottom of a stew-pan2 put the cutlets on this layer2 cover well with stock 7add wine if you choose71 and let them cook until thoroughly done4 ,if you wish to be particular1 boil down the stock and glaze them2 or make a gravy of the stock with flour1 roux1 pepper and salt1 and strain it2 or serve them with tomato-sauce2 or make a little round hill of mashed potatoes1 and put the cutlets around2 or serve with them1 instead1 beans1 pease1 or flowerets of cauliflowers4 ,,mutton ,,or ,,veal ,,chops 7en papillote74 ,trim the chops2 broil them in the usual way over the coals1 and when done place each one in a paper 7well buttered7 cut in the form of ,fig4 #a2 pour over each chop a sauce made as ,illustration follows3 ,for three cutlets thicken a cupful of strong broth with equal quantities of either cold cooked chicken1 lamb1 or veal1 and mushrooms 7the mushrooms are a great improvement to the dish1 yet they may be omitted if more convenient7 with a quarter proportion of cold boiled ham added1 and also one or two sprigs of parsley1 all chopped very fine4 ,pour this hot over the hot cutlets2 place a very thin slice of fat salt pork over each cutlet2,b fasten the paper as in ,fig4 #b1 and place them in a hot oven for about ten minutes4 ,serve immediately while the chops are steaming hot4 ,,blanquette ,,of ,,veal 7,french ,cook74 ,cut any kind of veal 7say two pounds7 into pieces2 put it into boiling water1 with a little bulb of garlic or slice of onion1 and when done throw the meat from the boiling water into cold water1 to whiten it4 ,this is the rule1 but ,i usually dispense with it4 ,make a drawn butter sauce1 i4 e41 put butter the size of an egg into a saucepan1 and when it bubbles mix in a table-spoonful of flour1 which cook a minute1 without letting it color2 add then two cupfuls of boiling water and a little nutmeg4 ,when the veal is done1 drain it from the water1 and let it simmer several minutes in the sauce1 adding at the same time a sprig of parsley chopped fine4 ,when just ready to serve1 place the pieces of meat on a hot platter2 stir the yolks of three eggs into the sauce without allowing them to boil2 also several drops1 or a seasoning1 of lemon-juice4 ,pour the sauce over the veal1 and serve4 ,,blind ,,hare 7,mrs4 ,charles ,parsons74 ,illustration ,ingredients3 ,three pounds of minced veal1 three pounds of minced beef1 eight eggs well beaten1 three stale rolls1 or the same amount of bread-crumbs1 pepper1 salt1 two grated nutmegs1 a heaping table-spoonful of ground cinnamon4 ,mix all well together4 ,form it into an oval-shaped loaf1 smooth it1 and sprinkle bread or cracker crumbs over the top4 ,bake it in a moderate oven about three hours4 ,it is to be sliced when cold4 ,,bewitched ,,veal 7,mrs4 ,judge ,embry74 ,ingredients3 ,three pounds of lean veal1 half a pound of fat salt pork1 one nutmeg grated1 one small onion1 butter the size of an egg1 a little red pepper1 and salt4 ,chop all very fine1 and mix them together1 with three eggs well beaten1 and a tea-cupful of milk2 form it into a small loaf1 pressing it very firmly2 cover it with fine bread-crumbs2 bake two hours and a half4 ,it is intended to be eaten cold1 yet is very good hot4 ,the slices may be served in a circle around salad4 ,,plain ,,veal ,,stew ,,or ,,pot-,,pie4 ,cut the meat from a knuckle of veal into pieces not too small2 put them into a pot with some small pieces of salt pork1 and plenty of pepper and salt2 pour over enough hot water to cover it well1 and let it boil until the meat is thoroughly done2 then1 while the water is still boiling1 drop in 7by the spoonful7 a batter made with the following ingredients3 ,two eggs well beaten1 two and a half or three cupfuls of buttermilk1 one even tea-spoonful of soda1 and flour enough to make a thick batter4 ,cover the pot1 and as soon as the batter is well cooked1 serve it4 ,by standing1 it becomes heavy4 ,,to ,,cook ,,liver 7,melanie ,lourant71 ,no4 #a4 ,put a little lard into a saucepan1 and when hot throw in half an onion minced fine1 one or two sprigs of parsley1 chopped1 and the slices of calf's liver4 ,turn the liver several times1 allowing it to cook well and imbibe the taste of the onion and parsley4 ,when cooked1 place it at the side of the fire4 ,in another saucepan make a sauce as follows3 ,put in a piece of butter size of a large hickory-nut1 and when it bubbles sprinkle in a heaping tea-spoonful of flour2 stir it until it assumes a fine brown color1 then pour in a cupful of boiling water1 stirring it well with the egg-whisk2 add pepper1 salt1 a table-spoonful of vinegar1 and a heaping table-spoonful of capers4 ,the sauce is very nice without the capers1 but very much improved with them4 ,drain out the slices of liver1 which put into the sauce1 and let them remain at the side of the fire until ready to serve4 ,chopped pickle may be substituted for the capers1 and stock may be used instead of the boiling water4 ,,to ,,cook ,,liver 7,no4 #b74 ,fry in a saut pan some thin slices of breakfast bacon1 and when done put them on a hot dish2 fry then thin slices of liver in the same fat1 which have previously been thrown into boiling water for only a moment1 and then been sprinkled with flour4 ,when well done on both sides1 serve them and the bacon on the same dish1 and garnish them with slices of lemon4 ,,calf',s ,,brains4 ,before cooking1 remove the fibrous membranes around them4 ,throw them into a pint of cold water1 in which are mixed half a tea-spoonful of salt and one tea-spoonful of vinegar2 boil them three minutes1 then plunge them into cold water4 ,when cold and about to be served1 cut them into scollops2 and when seasoned with pepper and salt1 egged1 and bread-crumbed1 saut them in a little hot butter4 ,serve with tomato-sauce4 ,or they may be served with spighetti 7a small macaroni7 cooked with tomato-sauce 7see page #baj71 and placed around them1 when they are called brains la ,milanaise4 ,,sweet-,,breads4 ,veal sweet-breads are best4 ,they spoil very soon4 ,the moment they come from market1 they should be put into cold water1 to soak for about an hour2 lard them1 or rather draw a lardoon of pork through the centre of each sweet-bread1 and put them into salted boiling water1 or1 better1 stock1 and let them boil about twenty minutes1 or until they are thoroughly done2 throw them then into cold water for only a few moments4 ,they will now be firm and white4 ,remove carefully the skin and little pipes1 and put them in the coolest place until ready to cook again4 ,the simplest way to cook them is the best one1 as follows3 ,,fried ,,sweet-,,breads4 ,illustration ,parboil them as just explained4 ,just before serving1 cut them in even-sized pieces1 sprinkle over pepper and salt1 egg and bread-crumb them1 and fry them in hot lard4 ,they are often immersed in boiling lard1 yet oftener fried in the saut pan4 ,if sautd1 when done put them on a hot dish1 turn out part of the lard from the saut pan1 leaving about half a tea-spoonful2 pour in a cupful of milk thickened with a little flour2 let it cook1 stirring it constantly1 and season it with pepper and salt2 strain1 and pour over the sweet-breads4 ,with green pease1 serve without sauce4 ,this is the usual combination at dinner or breakfast companies1 the pease in the centre of the dish1 and the sweet-breads around 7see cut above74 ,or they are often served whole with cauliflower or asparagus heads1 when the cream-sauce is poured over both2 or they are also nice piled in the centre of a dish1 with macaroni 7cooked with cheese7 placed around them like a nest1 and browned a little with a salamander 7see cut on next page71 or with a tomato-sauce in the centre of the dish1 and the sweet-breads around1 or with stuffed tomatoes alternating with the sweet-breads on the dish1 or with mushrooms in the centre1 or served on a dish made of boiled rice1 called a rice casserole 7see page #bje71 or in little rice molds called cassolettes4 ,to make the latter1 boil the rice well1 then work it to a smooth paste with a spoon2 fill some little buttered patty-pans with the rice1 and when it is quite cold take it out1 brush the cassolettes with butter on the outside1 and color them a little in a hot oven2 scoop out the inside1 leaving the rice crust a quarter of an inch thick4 ,fill the cassolettes with the sweet-breads cut into pieces1 and pour over each a spoonful of cream dressing2 or they may be sautd as described1 and served with a matre-d'htel sauce poured over4 ,illustration ,,sweet-,,breads ,,la ,,milanaise4 ,sweet-breads fried as in preceding receipt are placed in the centre of a hot platter4 ,small piped macaroni broken into two or three inch lengths is cooked with tomatoes as in receipt 7see page #baj71 and neatly arranged in a circle around them4 ,,sweet-,,breads ,,larded ,,and ,,braised 7,english ,lady74 ,trim all the skin and cartilage very carefully from two fine sweet-breads2 lay them in cold water for an hour1 and lard them2 lay some slices of bacon in the bottom of a braising-pan1 or any pan with a good cover 7,francatelli would add also minced onions1 carrots1 celery1 and parsley2 however1 they are quite good enough without72 then put in sweet-breads1 with slices of bacon between the pan and the sweet-breads2 pour over all some stock1 just high enough not to touch the larding1 which must stand up free2 let it simmer very gently for half or three-quarters of an hour4 ,look at it occasionally to see that the stock does not waste2 add a little if it does4 ,when done1 hold a salamander or a hot kitchen shovel over the sweet-breads until they are a pale-yellow color on top4 ,serve these with tomato-sauce poured in the centre of the dish4 ,the whole dish should look moist1 the sweet-breads nearly white1 and the larding transparent1 standing up distinct and firm1 like glass1 white at the bottom1 and pale-yellow on top4 ,,baked ,,sweet-,,breads 7,new ,york ,cooking-school74 ,put a pair of sweet-breads on the fire in one quart of cold water1 in which are mixed one tea-spoonful of salt and one table-spoonful of vinegar4 ,when the water boils1 take them off1 and throw them into cold water1 leaving them until they get cold2 now lard them with lardoons about one-eighth of an inch square and two inches long4 ,chop rather fine one-third of a medium-sized onion 7one ounce71 four or five slices of carrot 7one and a half ounces71 half a stalk of celery1 and one sprig of parsley4 ,put in the bottom of a baking-dish trimmings of pork2 on this place the sweet-breads1 and sprinkle the chopped vegetables over the top2 bake them twenty minutes in a hot oven4 ,cut a slice of bread into an oval or any fancy shape1 and fry it in a saut pan in a little hot butter1 coloring it well2 put this croton in the centre of a hot platter1 on which place the sweet-breads4 ,serve pease or tomato-sauce around4 ,,sweet-,,bread ,,fritters4 ,parboil the sweet-breads as before explained1 and cut them into slices about half an inch thick2 then sprinkle over them pepper and salt1 a little grated nutmeg1 some finely chopped parsley1 and a few drops of lemon-juice2 dip them each into ,french fritter batter 7see page #bbi72 fry them a moment in boiling-hot lard4 ,always test the lard before frying by putting in a piece of bread or a bit of the batter2 if it turns yellow readily1 it is hot enough4 ,drain them well2 pile them on a napkin neatly arranged on a platter2 garnish them with fried parsley1 i4 e41 parsley thrown into the lard1 and skimmed out almost immediately4 ,,sweet-,,bread ,,croquettes 7,new ,york ,cooking-school74 ,after two pairs of sweet-breads are blanched 7boiled in salted water as described71 cut them into dice2 cut also half a box 7four ounces7 of mushrooms into dice4 ,make a roux by putting one and a half ounces of butter into a saucepan1 and when it bubbles sprinkle in two ounces of flour2 mix and cook it well2 then pour in a gill of strong stock or cream2 when this is also mixed1 add the dice1 which stir over the fire until they are thoroughly heated2 take them from the fire1 add the beaten yolks of two eggs1 which return to the fire a moment to set1 without allowing to boil4 ,when cool1 form into croquettes2 roll them first in cracker-crumbs1 then in egg1 then in cracker-crumbs again1 and fry them in boiling lard4 ,illustration ,the croquettes may be cone-shaped1 with a stick of parsley or celery pressed in the top for a stem just before serving2 or the sweet-bread croquettes may be made in the same manner as chicken croquettes 7,french cook receipt71 substituting sweet-breads for the chickens4 ,they may be served alone1 or with pease1 or with tomato or ,bechamel sauce1 etc4 ,,skewer ,,of ,,sweet-,,breads4 ,illustration ,parboil the sweet-breads as before described2 cut them into slices or scollops about half an inch or more thick2 sprinkle them with pepper and salt1 and egg and bread-crumb them2 now run a little skewer 7see page #ef7 through two of these slices1 alternating with two thin1 square slices of bacon2 fry in boiling lard2 serve a tomato or cream sauce in the centre1 and garnish with parsley4 ,serve one skewerful to each person at table4 ,,mutton4 ,the best roasts are the leg1 the saddle1 and the shoulder of mutton4 ,they are all roasted according to the regular rules for roasting4 ,in ,england1 mutton is hung some time before cooking4 ,there must be something in the air of ,england quite different from that of ,america in reference to the hanging of meats and game2 there1 it is to be confessed1 the mutton1 after having hung a certain length of time1 certainly is most delicious2 here it would be unwholesome1 simply not fit to eat4 ,these joints of which ,i speak are also good braised4 ,serve currant-jelly-sauce with the roast1 or garnish it with stuffed baked tomatoes4 ,,boiled ,,leg ,,of ,,mutton4 ,this should be quite fresh4 ,put it into well-salted boiling water1 which do not let stop boiling until the meat is thoroughly done4 ,the rule is to boil it a quarter of an hour for each pound of meat4 ,caper-sauce should be served with this dish1 either in a sauce-boat or poured over the mutton2 garnish with parsley4 ,,mutton ,,cutlets4 ,illustration ,trim them well1 scraping the bones2 roll them in a little melted butter or oil1 season1 and broil them2 or they are nice egged1 bread-crumbed1 and fried4 ,they are especially nice when broiled1 served around a bed of mashed boiled potatoes3 the cutlets help to season the potatoes1 which in turn well suit the meat4 ,tomato-sauce is also a favorite companion to the cutlets4 ,they may1 however1 be served with almost any kind of vegetables1 such as pease or string-beans1 in the centre of the dish1 and the cutlets arranged in a circle around4 ,,ragouts 7made of ,pieces of ,mutton1 ,veal1 ,beef1 or ,rabbits74 ,cut the upper parts1 or the neck1 from a fore-quarter of mutton 7or take inferior cuts from any part7 into pieces for a ragout2 heat a heaping table-spoonful of drippings1 or lard1 in a saucepan1 and when hot saut in it the pieces of mutton 7say two pounds7 until they are almost done2 take them out1 put in a table-spoonful of flour1 brown it1 add at first a little cold or lukewarm water1 mix it well1 then add a quart of boiling water2 now add also salt1 ,cayenne pepper1 two cloves1 the pieces of sautd meat1 three or four onions 7not large71 and six or seven peeled potatoes4 ,some prefer to boil the potatoes a few minutes in other water first1 as the water in which potatoes are boiled is considered unwholesome2 cover the stew-pan well4 ,when the vegetables are cooked1 take them and the meat out1 skim off every particle of fat from the gravy1 taste to see if it is properly seasoned1 pour it over the ragout1 and serve4 ,these ragouts can be made with the neck1 or any pieces of veal1 in the same manner1 or with pieces of beef1 in which case carrots might be substituted for the potatoes4 ,a ragout of rabbits is most excellent made in the same way1 adding a glassful of red wine when it is almost done4 ,in buying a fore quarter of mutton1 there are enough trimmings for a good ragout1 with a shapely roast besides4 ,,another ,,ragout 7of ,pieces of ,mutton1 ,veal1 ,beef1 etc474 ,make rich pie-paste about the size of an egg 7for four persons72 roll it a quarter of an inch thick2 cut it into diamonds1 say an inch long and half an inch broad4 ,bake them1 and put them aside until five minutes before serving the ragout4 ,take mutton1 veal1 beef1 or almost any kind of meat4 ,any cheap cut of meat will make a good ragout1 and choice cuts had better be cooked in other ways4 ,in this instance1 ,i will say1 cut two pounds from the side of mutton4 ,put a table-spoonful of lard or drippings into a saucepan1 and when hot saut in it the pieces of mutton2 when half done1 place them in a kettle4 ,add a heaping table-spoonful of flour to the drippings in the saucepan2 stir it constantly several minutes to brown1 then add gradually a pint of hot water2 now pour this over the meat in the kettle1 adding three small onions1 two sprigs of parsley1 three cloves1 and a clove or bulb of garlic1 if you have it2 pepper and salt4 ,cover it closely1 and let it simmer slowly for an hour1 occasionally turning the kettle to one side to skim off all the fat4 ,five minutes before serving1 add the diamonds of crust4 ,at the moment of serving1 take out the meat1 crust1 and three onions1 and arrange them on a hot platter4 ,pass the gravy through a sieve1 and skim off every remaining particle of fat2 taste to see if it is properly seasoned with pepper and salt1 and pour it over the meat4 ,,sheep',s ,,tongues1 ,,with ,,spinach4 ,illustration ,braise a number of sheep's-tongues with salt pork1 parsley1 onion1 some whole peppers1 a tea-spoonful of sugar1 and enough stock to cover them4 ,let them simmer one and a half hours4 ,serve with spinach in the centre of the dish1 and seasoned with lemon-juice1 a little of the tongue stock1 some ,cayenne pepper1 salt1 and butter4 ,serve the tongues around it1 and diamonds or fancy cuts of fried bread 7crotons7 around the outside circle4 ,,sheep',s ,,tongues ,,la ,,mayonnaise4 ,boil half a dozen sheep's tongues with one or two slices of bacon1 one carrot1 one onion1 two cloves1 two or three sprigs of parsley1 salt and pepper 7some add two table-spoonfuls of sherry or port wine1 but this may be omitted71 and enough boiling water 7or1 better1 stock7 to cover them4 ,let them simmer about one and a half hours1 replenishing the boiling water or the stock when necessary4 ,when thoroughly done1 skin and trim them neatly2 lay them between two plates1 to flatten them4 ,a professional cook would glaze them with the stock boiled down in which they were cooked2 however1 this is only for the sake of appearance4 ,arrange them in a circle around a dish1 with a ,mayonnaise sauce poured in the centre4 ,,sheep',s ,,tongues1 ,,with ,,sauce ,,tartare4 ,boil the tongues in salted water into which has been squeezed the juice of half a lemon 7for six tongues74 ,serve with sauce ,tartare 7see page #abh74 ,,lamb4 ,the best roasts are the fore and hind quarters4 ,,roast ,,leg ,,of ,,lamb4 ,professional cooks serve a roast or baked hind quarter of lamb rather rare1 or well done on the outside and pink within4 ,it is really better1 although it must be served steaming hot4 ,serve a caper1 pickle1 or mint sauce with it4 ,if it is neatly carved through the centre1 it will present a good appearance served again the next day1 by stuffing the cut-out space with boiled mashed potatoes1 smoothing it evenly around1 and placing it long enough in the oven to become thoroughly hot4 ,,roast ,,fore ,,quarter ,,of ,,lamb4 ,this may or may not be partly stuffed1 a common veal stuffing answering the purpose very well4 ,it should be well seasoned with pepper and salt1 thoroughly cooked1 and often basted4 ,,lamb ,,chops4 ,illustration ,this is a favorite dinner-company dish1 generally arranged in a circle around green pease4 ,they should be neatly trimmed1 the bones scraped1 then rolled in a little melted butter1 and carefully broiled4 ,when done1 rub more butter over them1 and season them with pepper and salt4 ,slip little paper ruffles 7see page #fa7 over the ends of the bones4 ,they may be served with a centre of almost any kind of vegetable1 such as a smooth hemisphere of mashed potatoes or spinach1 or with beans1 cauliflowers or stuffed baked tomatoes1 or with a tomato-sauce4 ,,saddle ,,of ,,lamb ,,or ,,mutton4 ,this is considered a delicate roast4 ,roast it in the usual manner4 ,serve caper1 mint1 or any of the sauces or vegetables that are used with other dishes of lamb or mutton4 ,,lamb ,,croquettes are made the same as chicken croquettes1 only substituting cold cooked lamb for the chicken4 ,many prefer the lamb to the chicken croquettes1 even for dinner or lunch parties4 ,,sheep',s ,,kidneys4 ,the best manner of cooking is to saut them4 ,they must be perfectly fresh 7they spoil soon71 sautd on a quick fire1 never allowed to boil in the sauce 7this would spoil the gravy71 and served with a little wine in the sauce4 ,first cut them into slices2 season1 and saut them in a little hot suet1 clarified drippings1 or butter4 ,when done1 put them on a hot plate4 ,now take a second stew-pan1 put in a piece of butter the size of a large hickory-nut2 when it is hot1 throw in a tea-spoonful of minced onion1 two sprigs of parsley1 minced also1 and a tea-spoonful of flour2 when they become red1 pour in one and a half cupfuls of hot water or stock4 ,let it simmer a few moments1 then season with pepper and salt1 and strain it2 now add a table-spoonful of sherry or port wine1 and the pieces of kidney4 ,a few drops of lemon-juice may or may not be added4 ,let the kidney remain a few moments in the sauce without boiling1 and serve4 ,professional cooks generally add minced mushrooms2 but the dish is quite good enough without them4 ,,pork4 ,a little salted pork or bacon should always be kept in the house4 ,i confess to having a decided prejudice against this meat1 considering it unwholesome and dangerous1 especially in cities1 unless used in the smallest quantities4 ,yet pork makes a delicious flavoring for cooking other meats1 and thin1 small slices of breakfast bacon are a relishing garnish for beefsteak1 veal cutlets1 liver1 etc4 ,in the country1 perhaps1 there is less cause for doubt about its use1 where the animal is raised with corn1 and where much outdoor life will permit the taking of stronger food4 ,,to ,,cure ,,bacon4 ,for every three hundred pounds of pork use fourteen pounds of common salt1 and one pound each of brown sugar and saltpetre4 ,rub them into the meat1 and let it lie for three weeks1 rubbing and turning it occasionally4 ,then wipe dry1 rub again with dry fine salt1 wrap it in a thick cloth 7canvas7 or paper1 and hang it in a cool1 dry place4 ,,roast ,,little ,,pig4 ,i trust entirely to the following receipt4 ,any one who fancies can cook a little pig1 not ,i4 ,the pig should be three weeks old1 well cleaned1 and stuffed with a dressing of this proportion3 ,two large onions1 four times the quantity of bread-crumbs1 three tea-spoonfuls of chopped sage1 two ounces of butter1 half a salt-spoonful of pepper1 one salt-spoonful of salt1 and one egg4 ,or it may be filled with a veal force-meat stuffing1 if preferred2 or1 it may be stuffed with hot mashed potatoes4 ,sew it together with a strong thread1 trussing its fore legs forward and its hind legs backward4 ,rub the pig with butter1 flour1 pepper1 and salt4 ,roast it at first before a very slow fire1 as it should be thoroughly done2 or1 if it is baked1 the oven should not be too hot at first4 ,baste it very often4 ,when done 7in about three hours71 place a cob or a potato in the mouth1 having put something in at first to keep it open4 ,serve it with apple-sauce or tomato-sauce4 ,,roast ,,pork4 ,the roasting pieces are the spare rib1 the leg1 the loin1 the saddle1 the fillet1 and the shoulder4 ,they may be stuffed with a common well-seasoned sage stuffing4 ,the skin1 if left on1 should be cut in lines forming little squares2 if the skin is taken off1 sprinkle a little pounded sage over all1 and put over it a buttered paper4 ,be careful1 in roasting pork1 to put the meat far enough from the fire at first1 as it must be thoroughly done4 ,the rule for the time of roasting pork is twenty minutes for each pound4 ,baste it at first with butter1 and afterward with its own drippings4 ,a roast loin of pork is very nice 7allowing it to remain well sprinkled with salt an hour or two before roasting7 served with cabbage cooked with a little vinegar1 or served with sauer-krout4 ,,broiled ,,pork ,,cutlets 7,dubois74 ,take a fresh neck of pork 7free from fat72 shorten the bones of the ribs1 and remove those of the chine2 cut six cutlets off each neck1 taking them a little obliquely2 trim them1 season1 and roll them in melted butter and bread-crumbs4 ,broil them4 ,pour into a stew-pan four or five table-spoonfuls of vinegar1 and double its volume of stock or gravy2 let it boil1 and thicken it with a little flour4 ,pass it through a sieve1 and add to it pepper and some spoonfuls of chopped pickles4 ,dish the cutlets in a circle1 and pour over them the sauce2 or pork cutlets may be fried or sautd in a stew-pan1 in a little hot lard1 and served with the same sauce4 ,,pork ,,and ,,beans4 ,soak a quart of beans overnight4 ,the next day boil them with a sliced onion1 one large onion to a quart of beans 7they will not taste of the onion71 and when they are almost done1 put them into a baking-dish1 taking out the onions4 ,almost bury in the centre of the beans a quarter of a pound of salt pork2 pour in some of the water in which the beans were boiled1 and bake about an hour4 ,another way is to omit the onions1 and after parboiling the beans put them into the bake-pan with one large spoonful of molasses and a quarter of a pound of pork1 and bake them two hours4 ,,boston ,,baked ,,beans4 ,put one and one-half pints of medium-sized navy beans into a quart bean-pot2 fill it with water1 and let it stand overnight4 ,in the morning1 pour off the water1 and cover the beans with fresh water in which is mixed one table-spoonful of molasses4 ,put a quarter of a pound of pickled pork in the centre1 leaving a quarter of an inch of pork above the beans4 ,bake them eight hours with a steady fire1 and1 without stirring the beans1 add a cupful of hot water every hour but the last two4 ,earthen pots with narrow mouths are made expressly for baking beans4 ,cooking them in this manner1 without first boiling them1 renders each bean perfectly whole and at the same time thoroughly cooked4 ,when done1 place the pork in the centre of a platter1 with the beans around it4 ,,entr,e ,,of ,,apples ,,and ,,pork4 ,cut sour apples 7pippins7 into slices without skinning them2 fry or saut them with small strips of pork4 ,serve both1 tastefully arranged1 on the same dish4 ,,sausages 7,warne74 8,two pounds and a half of pork1 fat and lean mixed 7three times as much lean as fat71 one ounce of fine salt1 a quarter of a pound of pepper1 two tea-spoonfuls of powdered sage1 a quarter of a tea-spoonful of allspice1 and a quarter of a tea-spoonful of cloves4 ,chop the meat as fine as possible3 there are machines for the purpose4 ,mix the seasoning well through the whole2 pack the sausage-meat down hard in stone jars1 which should be kept in a cool place1 well covered4 ,when wanted for use1 form them into little cakes1 dip them in beaten egg1 then in wheat flour1 and fry them in hot lard40 ,always serve apple-sauce with pork sausages4 ,two dishes never suited better4 ,for breakfast1 it would be well to have a centre of apple-sauce on a platter1 with sausages around1 or vice vers4 ,they are a fine garnish for a roast turkey4 ,it is said that sausages will keep forever1 by frying them and putting them in little jars1 with a cover of hot lard4 ,,to ,,cure ,,hams 7,mrs4 ,lestlie74 ,for one hundred pounds of fine pork take seven pounds of coarse salt1 five pounds of brown sugar1 two ounces of saltpetre1 half an ounce of soda1 and four gallons of water4 ,boil all together1 and skim the pickle when cold4 ,pour it on the meat1 which should first be rubbed all over with red pepper4 ,let hams and tongues remain in the pickle eight weeks4 ,before they are smoked1 hang them up1 and dry them two or three days4 ,then sew the hams in cases4 ,,to ,,boil ,,ham4 ,if it is quite salt1 let it soak twenty-four hours4 ,cut off the end of the knuckle-bone2 put it into a pot with cold water at the back of the range to simmer slowly for eight hours2 then take it off the fire1 and let it remain in the water until nearly cold2 then peel off the skin carefully1 make spots at uniform distances with pepper1 and wind fringed paper around the bone4 ,mrs4 ,lestlie boils her hams with a bed of hay in the bottom of the pot4 ,some sprinkle grated bread or crackers over the ham when trimmed1 and brown it in the oven2 others brush it thickly over with glaze4 ,however well cooked1 it would be utterly ruined if it were not cut into thin1 neat slices for eating4 ,,ham ,,and ,,eggs4 ,the ham1 cut into thin slices1 can be broiled or sautd4 ,if broiled1 spread over a little butter when cooked4 ,the eggs can be fried2 but they are more wholesome poached in salted water4 ,in both cases they should be carefully cooked1 neatly trimmed1 and an egg served on each slice of ham4 ,,to ,,fry ,,or ,,saut ,,ham4 ,the ham should be cut into thin1 neat slices1 and sautd only for a minute in a hot saut pan4 ,if it is much more than thoroughly heated1 it will become tough and dry4 ,,pork ,,fried ,,in ,,batter1 ,,or ,,egged ,,and ,,bread-,,crumbed4 ,roll very thin slices of breakfast bacon or fat pork in fritter batter1 or egg and bread-crumb them1 and fry them in boiling lard4 ,serve on toast or fried mush as a dish by itself1 or as a garnish for beefsteak1 fried chickens1 breaded chops1 etc4 ,,mrs4 ,,trowbridge',s ,,breakfast-,,bacon ,,dish4 ,soak slices of bacon or pork in milk for fifteen minutes2 then dip them into flour1 and fry them in the saut pan4 ,when done1 saut some slices of potato in the same hot fat1 and serve them in the centre of a hot dish1 with a circle of the slices of pork around them4 ,,rashers ,,of ,,pork 7to serve with ,beefsteak1 ,roast ,beef1 etc474 ,breakfast bacon should be cut very thin 7one-eighth of an inch thick71 and in strips three or four inches long4 ,it should be fried in the saut pan only long enough to become transparent1 or thoroughly hot2 if cooked crisp1 it is ruined4 ,the ,french usually serve these strips of bacon laid over beefsteak1 roast beef1 game1 etc4 ,,sandwiches 7,mrs4 ,geo4 ,h4 ,williams71 ,no4 #a4 ,cut some fresh bread very thin1 and of square equal shapes4 ,chop some cold boiled ham very fine1 and mix with it the yolks of one or two uncooked eggs1 a little pepper and mustard4 ,spread some of this mixture over the buttered slices of bread2 roll them1 pinching each roll at the end to keep it in shape4 ,if there is difficulty in cutting fresh bread1 use that which is a day old1 then cut it in very thin slices1 buttering it on the loaf before it is cut2 cut the slices into little even squares or diamonds 7the crust being all removed71 spread with the chopped ham mixture before mentioned1 and fit two squares together4 ,,sandwiches 7,new ,york ,cooking-school71 ,no4 #b4 ,chop fine half a pound of boiled ham1 and season it with one table-spoonful of olive-oil1 one table-spoonful of lemon-juice1 a little cayenne or mustard1 and rub it through a sieve4 ,butter the bread on the loaf before cutting it1 and spread the ham between the slices4 ,,small ,,rolls1 ,,with ,,salad ,,filling4 ,cut off a little piece of the top of a ,french roll1 and remove carefully the crumb from the inside4 ,prepare a stuffing of cold chicken1 tongue1 and celery 7cut in dice71 mixed in ,mayonnaise dressing1 and fill the roll1 covering the top with the small piece cut off4 ,this makes a very nice lunch dish1 or a lunch for traveling4 ,the rolls may be filled with cold cooked lobster1 cut into little dice1 and covered with a ,mayonnaise dressing4 ,,poultry4 ,if care is taken in picking and dressing fowls or birds1 there is no need of washing them4 ,in ,france it is never done1 unless there is absolutely something to wash off2 then it is done as delicately as possible4 ,in expostulating once with an old negro auntie for soaking all the blood and flavor out of a fowl1 she quickly replied1 8,bless my soul1 child6 haven't ,i cooked chickens for fifty years80 ,when you buy a goose or a duck1 be sure that it is young4 ,never buy an old duck4 ,the first ,i ever bought were from a penful at market4 ,i thought myself very clever in choosing the largest1 all being one price2 not so clever at dinner1 when my husband tried to carve those tough and aged drakes4 ,,roast ,,turkey4 ,the secret in having a good roast turkey is to baste it often1 and to cook it long enough4 ,a small turkey of seven or eight pounds 7the best selection if fat7 should be roasted or baked three hours at least4 ,a very large turkey should not be cooked a minute less than four hours2 an extra hour is preferable to a minute less4 ,if properly basted1 they will not become dry4 ,with much experience in hotel life1 where turkeys are ruined by the wholesale1 ,i have never seen a piece of turkey that was fit to eat4 ,besides being tasteless1 they are almost invariably undercooked4 ,first1 then1 after the turkey is dressed1 season it well1 sprinkling pepper and salt on the inside2 stuff it1 and tie it well in shape2 either lard the top or lay slices of bacon over it2 wet the skin1 and sprinkle it well with pepper1 salt1 and flour4 ,it is well to allow a turkey to remain some time stuffed before cooking4 ,pour a little boiling water into the bottom of the dripping-pan4 ,if it is to be roasted1 do not put it too near the coals at first1 until it gets well heated through2 then gradually draw it nearer4 ,the excellence of the turkey depends much upon the frequency of basting it2 occasionally baste it with a little butter1 oftener with its own drippings4 ,just before taking it from the fire or out of the oven1 put on more melted butter1 and sprinkle over more flour2 this will make the skin more crisp and brown4 ,while the turkey is cooking1 boil the giblets well2 chop them fine1 and mash the liver4 ,when the turkey is done1 put it on a hot platter4 ,put the baking-pan on the fire1 dredge in a little flour1 and when cooked stir in a little boiling water or stock2 strain it1 skim off every particle of fat2 add the giblets2 season with salt and pepper4 ,if chestnut stuffing is used1 add some boiled chestnuts to the gravy2 this is decidedly the best sauce for a turkey4 ,besides the gravy1 always serve cranberry 7see receipt1 page #bjd71 currant1 or plum jelly with turkey4 ,these are more attractive molded the day before they are served4 ,the currant or plum jelly is melted and remolded in a pretty form4 ,roast turkeys are often garnished with little sausage-balls4 ,illustration ,,stuffing ,,for ,,baked ,,turkey1 ,,chicken1 ,,veal1 ,,and ,,lamb 7,new ,york ,cooking-school74 ,soak half a pound of bread 7with the crust cut off7 in tepid water1 then squeeze it dry4 ,put three ounces of butter into a stew-pan1 and when hot stir in a small onion minced 7one and a half ounces71 which color slightly2 then add the bread1 with three table-spoonfuls of parsley 7half an ounce7 chopped fine1 half a tea-spoonful of powdered thyme1 a little grated nutmeg1 pepper1 salt1 and a gill of stock4 ,stir it over the fire until it leaves the bottom and sides2 then mix in two eggs4 ,,stuffing ,,for ,,roast ,,turkeys1 ,,chickens1 ,,ducks1 ,,and ,,geese4 ,the commonest stuffing is this3 ,two onions1 five ounces of soaked and squeezed bread1 eight sage leaves1 an ounce of butter1 pepper1 salt1 one egg1 a little piece of pork minced4 ,mince the onions1 and fry them in the saut pan before adding them to the other ingredients4 ,some chopped celery is always a good addition4 ,,chestnut1 ,,potato1 ,,veal1 ,,and ,,oyster ,,stuffings4 ,the chestnut stuffing is made by adding chestnuts to the ordinary stuffing4 ,they are put on the fire in a saucepan or spider to burst the skins2 they are then boiled in very salted water or stock2 some are also put into the sauce4 ,or turkeys1 etc41 may be stuffed with boiled1 mashed1 and seasoned sweet-potatoes or ,irish potatoes4 ,the great cooks make extra trouble and expense in preparing a force-meat stuffing of cold veal1 cold ham1 bacon1 and a few bread-crumbs1 mixed and seasoned with cayenne1 salt1 lemon-juice1 summer savory1 parsley1 or any sweet herbs4 ,then they often add truffles cut into little balls2 or1 an oyster stuffing is made by merely adding plenty of whole oysters 7not chopped7 to the ordinary turkey bread stuffing4 ,it should be well seasoned1 or the oysters will taste insipid4 ,,boiled ,,turkey4 ,if a boiled turkey is not well managed1 it will be quite tasteless4 ,choose a hen turkey4 ,if not well trussed and tied1 the legs and wings of a boiled fowl will be found pointing to all the directions of the compass4 ,cut the legs at the first joint and draw them into the body4 ,fasten the small ends of the wings under the back1 and tie them securely with strong twine4 ,sprinkle over plenty of salt1 pepper1 and lemon-juice1 and put it into boiling water4 ,boil it slowly two hours1 or until quite tender4 ,it is generally served in a bed of rice1 with oyster1 caper1 cauliflower1 parsley1 or ,hollandaise sauce4 ,pour part of the sauce over the turkey4 ,reserve the giblets for giblet soup4 ,it can be stuffed or not1 the same as for roasting4 ,,turkey ,,or ,,chicken ,,hash is made like beef hash1 only substituting turkey or chicken for beef4 ,,turkey ,,braised4 ,if you have an old turkey unfit for roasting or boiling1 braise it for four or five hours1 adding a little wine 7toward the last7 to the stock1 if you choose4 ,,turkey ,,galantine1 ,,or ,,boned ,,turkey4 ,illustration ,choose a fat hen turkey4 ,when dressing it1 leave the crop skin 7the skin over the breast7 whole2 cut off the legs1 wings1 and neck4 ,now slit the skin at the back1 and carefully remove it all around4 ,cut out the breasts carefully2 cut them into little elongated pieces1 about a quarter of an inch square and an inch long 7parallelograms72 or cut them any way you like4 ,season them with pepper1 salt1 a little nutmeg1 mace1 pounded cloves1 sweet basil1 and a little chopped parsley1 all mixed4 ,now make a force-meat1 with a pound and a quarter of lean veal or fresh pork1 well freed from skin and gristle4 ,mix this with the meat of the turkey 7all but the breasts72 chop it well4 ,then chop an equal volume of fresh bacon1 which mix with the other chopped meat3 season this with the condiments last mentioned4 ,now pound it in a mortar to a paste4 ,cut one pound of truffles1 half a pound of cooked pickled tongue1 and half a pound of cooked fat bacon1 into three-quarter-inch dice4 ,season these also4 ,spread the turkey skin on a board4 ,make alternate layers on it1 first of half of the force-meat1 then half of the turkey breasts1 then half of the dice of tongue1 truffles1 and bacon1 then1 turkey fillets and dice again3 save some of the force-meat to put on the last layer4 ,now begin at one side and roll it over1 giving it a round and long shape2 sew up the skin2 wrap it1 pressing it closely in a napkin2 tie it at the extremities1 and also tie it across in two places1 to keep it in an oval shape with round ends4 ,boil the galantine gently for four hours in boiling water 7or1 better1 in stock71 with the bones of the turkey thrown in4 ,at the end of that time1 take the stew-pan off the fire4 ,let the galantine cool in the liquor one hour2 then drain it1 and put it on a dish with a seven-pound weight on it4 ,when cold1 take the galantine out of the napkin2 put it at the end of an open oven for some minutes to melt the fat1 which wipe off with a cloth2 glaze it1 or sprinkle it with a little egg and fine bread-crumbs1 and bake it a few minutes4 ,it is1 of course1 to be sliced when eaten4 ,it is generally served placed on a wooden standard1 as described for a ,mayonnaise of salmon4 ,a boned turkey1 or galantine1 is seen at almost all large parties4 ,it is convenient to have one in the house1 as it will keep for a long time1 and is very nice for lunch or tea4 ,it costs ten dollars to buy one1 and about half of the amount to make it4 ,of course1 it is some trouble to make2 yet if one's time is worth less than one's money1 there is plenty of time for the purpose1 as it can be made three or four days before an entertainment4 ,chicken and game galantines are made in the same way4 ,the figure on page #afi is a boned turkey or chicken prepared for boiling4 ,,mixed ,,spices ,,for ,,seasoning4 ,in cities1 mixed spices can be purchased1 which are prepared by professional cooks1 and which save much trouble to inexperienced compounders4 ,this is one of their receipts3 8,take of nutmegs and mace1 one ounce each2 of cloves and white pepper-corns1 two ounces each2 of sweet basil1 marjoram1 and thyme1 one ounce each1 and half an ounce of bay leaves3 these herbs should be previously dried for the purpose4 ,roughly pound the spices1 then place the whole of the above ingredients between two sheets of white paper1 and after the sides have been folded over tightly1 to prevent the evaporation of the volatile properties of the herbs and spices1 place them in a warm place to become perfectly dry4 ,they must then be pounded quickly1 put through a sieve1 corked up tightly in bottles1 and kept for use40 ,a ,,simple ,,way ,,of ,,preparing ,,boned ,,turkey ,,or ,,chicken4 ,boil a turkey or chicken in as little water as possible1 until the bones can easily be separated from the meat4 ,remove all of the skin2 slice and mix together the light and dark parts2 season with pepper and salt4 ,boil down the liquid in which the turkey or chicken was boiled2 then pour it on the meat4 ,shape it like a loaf of bread2 wrap it tightly in a cloth2 press it with a heavy weight for a few hours4 ,when served1 it is cut into thin slices4 ,,chickens4 ,one is absolutely bewildered at the hundred dishes which are made of chickens4 ,most of the entres are prepared with the breasts alone1 called fillets4 ,there are boudins and quenelles of fowls1 and fillets of fowls la ,toulouse1 la marchale1 etc41 etc41 and supreme of fillets of fowls l'carlate1 etc41 and aspics of fowls2 then1 chickens la ,marengo1 la ,lyonnaise1 la reine2 then1 marinades and capitolades of chickens1 and fricassees of chickens of scores of names4 ,i would explain some of these long-sounding terms if this book were not already too long1 and if at last they were any better than when cooked in the more simple ways4 ,,spring ,,chickens4 ,the excellence of spring chickens depends as much on feeding as on cooking them4 ,if there are conveniences for building a coop1 say five feet square1 on the ground1 where some spring chickens can be kept for a few weeks1 feeding them with the scraps from the kitchen1 and grain1 they will be found plump1 the meat white1 and the flavor quite different from the thin1 poorly fed chickens just from market4 ,the ,southern negro cooks have certainly the best way of cooking spring chickens1 and the manner is very simple4 ,cut them into pieces1 dip each piece hastily in water1 then sprinkle it with pepper and salt1 and roll it in plenty of flour4 ,have some lard in a saut pan very hot1 in which fry1 or rather saut1 the chickens1 covering them well1 and watching that they may not burn4 ,when done1 arrange them on a hot dish2 pour out the lard from the spider1 if there is more than a tea-spoonful2 throw in a cupful or more of milk1 or1 better1 cream thickened with a little flour2 stir it constantly1 seasoning it with pepper and salt2 pour it over the chickens4 ,it makes a pleasant change to add chopped parsley to the gravy4 ,a nice dish is made by serving cauliflowers in the same platter with the dressing poured over both2 or with potatoes cut out in little balls1 and boiled in very salt water1 served in the same way2 or they may be surrounded with water-cresses4 ,,spring ,,chickens1 ,,baked4 ,cut them open at the back1 spread them out in a baking-pan1 sprinkle on plenty of pepper1 salt1 and a little flour4 ,baste them well with hot water1 which should be in the bottom of the pan1 also at different times with a little butter4 ,when done1 rub butter over them1 as you would beefsteak1 and set them in the oven for a moment before serving4 ,,roast ,,and ,,boiled ,,chickens4 ,illustration ,chickens are roasted and boiled as are turkeys4 ,in winter there is no better way of cooking chickens than to boil them whole1 and pour over them a good caper or pickle sauce just before serving4 ,a large tough chicken is very good managed in this manner4 ,of course1 the chicken should be put into boiling water1 which should not stop boiling until the chicken is entirely done4 ,with this management it will retain its flavor1 yet the water in which it is boiled should always be saved for soup4 ,it is a valuable addition to any kind of soup4 ,the cut represents a chicken in a bed of rice4 ,,baked ,,chickens ,,or ,,fish 7for ,camping ,parties74 ,dress the chickens or fish1 making as small incisions as possible1 and without removing the skin1 feathers1 or scales4 ,fill them with the usual bread stuffing1 well seasoned with chopped pork1 onion1 pepper1 and salt4 ,sew the cut quite firmly4 ,cover the chicken or fish entirely with wet clay1 spreading it half an inch to an inch thick4 ,bury it in a bed of hot ashes1 with coals on top1 and let it bake about an hour and a quarter if it weighs two pounds4 ,the skin1 feathers1 or scales will peel off when removing the cake of clay1 leaving the object quite clean1 and especially delicious with that 8best of sauces1 a good appetite20 however1 there is no reason why a camping party should not indulge in other sauces at the same time4 ,a chicken may be surrounded in the same way with a paste of flour and water1 and baked in the oven4 ,a ,,fricassee ,,of ,,chicken4 ,illustration ,cut two chickens into pieces4 ,reserve all the white meat and the best pieces for the fricassee4 ,the trimmings and the inferior pieces use to make the gravy4 ,put these pieces into a porcelain kettle1 with a quart of cold water1 one clove1 pepper1 salt1 a small onion1 a little bunch of parsley1 and a small piece of pork2 let it simmer for half an hour1 and then put in the pieces for the fricassee2 let them boil slowly until they are quite done2 take them out then1 and keep them in a hot place4 ,now strain the gravy1 take off all the fat1 and add it to a roux of half a cupful of flour and a small piece of butter4 ,let this boil2 take it off the stove and stir in three yolks of eggs mixed with two or three table-spoonfuls of cream2 also the juice of half a lemon4 ,do not let it boil after the eggs are in1 or they will curdle4 ,stir it well1 keeping it hot a moment2 then pour it over the chicken1 and serve4 ,some of the fricassees with long and formidable names are not much more than wine or mushrooms1 or both1 added to this receipt4 ,,fricassee ,,of ,,chicken 7,mrs4 ,gratz ,brown74 ,saut a chicken 7cut into pieces7 with a little minced onion1 in hot lard4 ,when the pieces are brown1 add a table-spoonful of flour1 and let it cook a minute1 stirring it constantly4 ,add then one and a half pints of boiling water or stock1 a table-spoonful of vinegar1 a table-spoonful of sherry1 a tea-spoonful of ,worcestershire sauce1 salt1 and pepper4 ,when it is taken off the fire1 strain the sauce1 taking off any particles of fat2 mix in the yolk of an egg4 ,pour it over the chicken1 and serve4 ,,ranaque ,,chickens4 ,illustration ,after the first experience in making this chicken dish1 it is not difficult to prepare1 and it makes an exceedingly nice course for dinner4 ,with a sharp penknife1 slit the chicken down the back2 then1 keeping the knife close to the bones1 scrape down the sides1 and the bones will come out4 ,break them at the joints when coming to the drumsticks and wing-bones4 ,these bones are left in4 ,now chop fine1 cold cooked lamb enough to stuff the chicken2 season it with pepper1 salt1 one even tea-spoonful of summer savory1 two heaping table-spoonfuls of chopped pork1 and plenty of lemon-juice1 or juice of one lemon4 ,stuff the chicken1 and sew it1 giving it a good shape2 turn the ends of the wings under the back1 and tie them there firmly1 also the legs of the chicken down close to the back1 so that the top may present a plump surface1 to carve in slices across1 without having bones in the way4 ,now lard the chicken two or three rows on top4 ,if you have no larding-needle1 cut open the skin with the penknife1 and insert the little pieces of pork1 all of equal length and size4 ,bake this until it is thoroughly done1 basting it very often 7once or twice with a little butter74 ,pour a tomato-sauce 7see page #abe7 around it in the bottom of the dish in which it is served4 ,,chicken ,,breasts4 ,trim the breasts of some chickens to resemble trimmed lamb chops4 ,stick a leg bone 7the joints cut off at each end7 into the end of each cutlet2 pepper and salt them1 roll them in flour1 and fry them in a saut pan with butter4 ,serve them in a circle in a dish with pease1 mashed potatoes1 cauliflowers1 beans1 or tomatoes1 or almost any kind of vegetable1 in the centre4 ,they are still nicer larded on one side1 choosing the same side for all of them4 ,when larded1 they should not be rolled in flour4 ,this is a very nice course for a dinner company4 ,these fillets are also nice served in a circle1 with the same sauce poured in the centre as is served with deviled chicken4 ,,deviled ,,chicken1 ,,with ,,sauce 7,cunard ,steamer74 ,the chicken is boiled tender in a little salted water4 ,when cold1 it is cut into pieces2 these pieces are basted with butter1 and broiled4 ,sauce4--,one tea-spoonful of made mustard1 two table-spoonfuls of ,worcestershire sauce1 three table-spoonfuls of vinegar2 boil all together1 and pour over the chicken4 ,this dish is generally served on the ,cunard steamers for supper4 ,or1 boil the chickens1 cut them into pieces1 pepper and salt them1 roll them in flour1 saut them in a little hot lard1 and serve cream-sauce1 the same as for fried spring chickens4 ,this makes a good winter breakfast4 ,,chicken ,,croquettes 7,french ,cook74 ,boil one chicken1 with an onion and a clove of garlic 7if you have it7 thrown into the water1 add some bones and pieces of beef also2 this will make a stock1 if you have not some already saved4 ,cut the chicken1 when cooked1 into small dice2 mince half of a large onion1 or one small one1 and two sprigs of parsley together4 ,put into a saucepan a piece of butter the size of a small egg2 when hot1 put in the minced onion and parsley and half a cupful of flour2 stir well until it is well cooked and of a light-brown color2 then add a cupful and a half of stock1 or of the stock in the kettle1 boiled down or reduced until it is quite strong1 then freed of fat2 the stronger the stock1 the better of course4 ,stir it into a smooth paste1 add pepper1 salt1 not quite half of a grated nutmeg1 the juice of about a quarter of a lemon1 and two table-spoonfuls of sherry1 ,madeira1 or port wine4 ,when all is well stirred1 mix in the pieces of chicken4 ,mold into the ordinary croquette shape1 or into the form of pears4 ,when they are egged and cracker-crumbed1 fry them in boiling-hot lard4 ,if they are molded into pear shape1 a little stem of parsley may be stuck into each pear after it is cooked1 to represent the pear stem4 ,illustration ,,chicken ,,croquettes 7,mrs4 ,chauncey ,i4 ,filley74 ,ingredients3 ,two chickens and two sets of brains1 both boiled2 one tea-cupful of suet1 chopped fine2 two sprigs of parsley1 chopped2 one nutmeg1 grated2 an even table-spoonful of onion1 after it is chopped as fine as possible2 the juice and grated rind of one lemon2 salt and black and red pepper1 to taste4 ,chop the meat very fine2 mix all well together2 add cream until it is quite moist1 or just right for molding4 ,this quantity will make two dozen croquettes4 ,now mold them as in cut 7see above72 dip them into beaten egg1 and roll them in pounded cracker or bread-crumbs2 fry in boiling-hot lard4 ,cold meat of any kind can be made into croquettes following this receipt1 only substituting an equal amount of meat for the chicken1 and of boiled rice for the brains4 ,cold lamb or veal is especially good in croquettes4 ,cold beef is very good also4 ,many prefer two cupfuls of boiled rice 7fresh boiled and still hot when mixed with the chicken7 for the chicken croquettes1 instead of brains4 ,,chicken ,,cutlets4 ,these cutlets are only chicken croquettes in a different form4 ,prepare them like trimmed lamb chops1 in the following manner3 ,make a shape pointed at one end and round at the other2 then press it with the blade of a knife1 giving it the shape of a cutlet4 ,egg and bread-crumb these cutlets1 and fry them in boiling lard2 then stick in a paper ruffle at the pointed end4 ,serve them1 one cutlet overlapping the other1 in a circle1 with a tomato-sauce in the centre of it1 or around a pile of mushrooms or of pease4 ,this is considered a very palatable dish for a dinner company4 ,,chicken1 ,,with ,,macaroni ,,or ,,with ,,rice 7,french ,cook74 ,cut the chicken into pieces2 fry or saut them in a little hot drippings1 or in butter the size of an egg2 when nearly done1 put the pieces into another saucepan2 add a heaping tea-spoonful of flour to the hot drippings1 and brown it4 ,mix a little cold or lukewarm water to the roux2 when smooth1 add a pint or more of boiling water2 pour this over the chicken in the saucepan1 add a chopped sprig of parsley1 a clove of garlic1 pepper1 and salt4 ,let the chicken boil half or three-quarters of an hour1 or until it is thoroughly done2 then take out the pieces of chicken4 ,pass the sauce through a sieve1 and remove all the fat4 ,have ready some macaroni which has been boiled in salted water1 and let it boil in this sauce4 ,arrange the pieces of chicken tastefully on a dish2 pour the macaroni and sauce over them1 and serve2 or1 instead of macaroni1 use boiled rice1 which may be managed in the same way as the macaroni4 ,,chetney ,,of ,,chicken 7,mrs4 ,e4 ,l4 ,youmans74 ,ingredients3 ,one large or two small chickens1 one-quart can of tomatoes1 butter the size of a pigeon's egg1 one table-spoonful of flour1 one heaping tea-spoonful of minced onion1 one tea-spoonful of minced pork1 one small bottle of chetney 7one gill74 ,press the tomatoes through a sieve4 ,put the butter 7one and a half ounces7 into a stew-pan1 and when hot throw in the minced onions2 cook them a few minutes1 then add the flour1 which cook thoroughly2 now pour in the tomato pulp1 seasoned with pepper1 salt1 and the minced pork1 and stir it thoroughly with an egg-whisk until quite smooth1 and then mix well into it the chetney1 and next the cooked chicken cut into pieces4 ,the chicken may be sautd 7if young7 in a little hot fat1 or it may be roasted or boiled as for a fricassee4 ,the chicken is neatly arranged on a hot platter1 with the sauce poured over4 ,slices of beef 7the fillet preferable7 may be served in the same way with the chetney sauce4 ,this chetney is an ,indian sauce1 and can be procured at the first-class groceries4 ,,curry ,,of ,,chicken 7,mrs4 ,youmans74 ,cut the chicken into pieces1 leaving out the body bones2 season them with pepper and salt2 fry them in a saut pan in butter2 cut an onion into small slices1 which fry in the butter until quite red2 now add a tea-cupful of stock freed from fat1 an even tea-spoonful of sugar1 and a table-spoonful of curry-powder1 mixed with a little flour2 rub the curry-powder and flour smooth with a little stock before adding it to the saucepan2 put in the chicken pieces1 and let them boil two or three minutes2 add then the juice of half a lemon4 ,serve this in the centre of a bed of boiled rice4 ,veal1 lamb1 rabbits1 or turkey may be cooked in the same way4 ,the addition of half a cocoa-nut1 grated1 is an improvement4 ,,chickens ,,for ,,supper 7,mrs4 ,roberts1 of ,utica74 ,illustration ,after having boiled a chicken or chickens in as little water as possible until the meat falls from the bones1 pick off the meat1 chop it rather fine1 and season it well with pepper and salt4 ,now put into the bottom of a mold some slices of hard-boiled eggs1 next a layer of chopped chicken1 then more slices of eggs and layers of chicken until the mold is nearly full2 boil down the water in which the chicken was boiled until there is about a cupful left1 season it well1 and pour it over the chicken2 it will sink through1 forming a jelly around it4 ,let it stand overnight or all day on the ice4 ,it is to be sliced at table4 ,if there is any fear about the jelly not being stiff enough1 a little gelatine may be soaked and added to the cupful of stock4 ,garnish the dish with light-colored celery leaves1 or with fringed celery4 ,,to ,,fringe ,,celery ,,for ,,garnishing4 ,cut the stalks into two-inch lengths2 stick plenty of coarse needles into the top of a cork2 draw half of the stalk of each piece of celery through the needles4 ,when all the fibrous parts are separated1 lay the celery in some cold place to curl and crisp4 ,,chicken ,,livers4 ,chop a little onion1 and fry it in butter without allowing it to color2 put in the livers and some parsley1 and fry or saut them until they are done2 take out the livers1 add a little hot water or stock to the onions and parsley1 thicken it with some flour 7roux1 page #ea72 strain1 season1 and pour it over the livers4 ,if stale bread is cut into the shape of a small vase or cup1 then fried to a good color in boiling lard1 it is called a croustade4 ,one of these is often used with chicken livers4 ,part of the livers are put in the top of the croustade in the centre of the dish1 and the remainder are placed around it at the base4 ,the dish is called 8croustade of livers40 ,,turkish ,,pilau4 ,truss one chicken 7two and a half pounds7 for boiling1 and cut five pounds of shoulder of mutton 7boned7 into two pieces1 which roll into shape2 put some trimmings of pork 7enough to keep the meat from sticking7 into a large saucepan1 and when hot place in the chicken and the rolls of mutton1 and brown them completely by turning them over the fire4 ,now make what is called a bouquet1 viz43 ,put a bay leaf on the table2 on this place three or four sprigs of parsley1 one sprig of thyme1 half of a shallot1 four cloves1 and one table-spoonful of saffron 7five cents' worth71 and tie all together1 leaving one end of the string long1 to hang over the top of the saucepan for convenience in taking out the bouquet4 ,put the chicken1 the mutton1 the bouquet1 and a pinch of salt and pepper into three quarts of boiling water2 twenty minutes before they are done 7it will require a short hour to cook them71 put in five ounces of rice 7soaked an hour in cold water72 when done1 take out the bouquet2 put the chicken in the centre of a warm platter2 cut the mutton into slices or scollops about half an inch thick1 and form them in a circle by lapping one over the other around the chicken4 ,pour the hot soup 7freed from grease7 over the chicken2 or the chicken may be cut into joints 7seven pieces71 and the circle around the platter may be formed of the chicken pieces and mutton scollops alternating1 with the soup poured in the centre4 ,,geese1 ,,ducks1 ,,and ,,game4 ,,roast ,,goose4 ,the goose should be absolutely young4 ,green geese are best1 i4 e41 when they are about four months old4 ,in trussing1 cut the neck close to the back1 leaving the skin long enough to turn over the back2 beat the breast-bone flat with the rolling-pin2 tie or skewer the legs and wings securely4 ,stuff the goose with the following mixture3 ,four large onions 7chopped71 ten sage leaves1 quarter of a pound of bread-crumbs1 one and a half ounces of butter1 salt and pepper1 one egg1 a slice of pork 7chopped74 ,now sprinkle the top of the goose well with salt1 pepper1 and flour4 ,reserve the giblets to boil and chop for the gravy1 as you would for a turkey4 ,baste the goose repeatedly4 ,if it is a green one1 roast it at least an hour and a half2 if an older one1 it would be preferable to bake it in an oven1 with plenty of hot water in the baking-pan4 ,it should be basted very often with this water1 and when it is nearly done baste it with butter and a little flour4 ,bake it three or four hours4 ,decorate the goose with water-cresses1 and serve it with the brown giblet gravy in the sauce-boat4 ,always serve an apple-sauce with this dish4 ,,goose ,,stuffing 7,soyer's ,receipt74 ,take four apples peeled and cored1 four onions1 four leaves of sage1 and four of thyme4 ,boil them with sufficient water to cover them2 when done1 pulp them through a sieve1 removing the sage and thyme2 then add enough pulp of mealy potatoes to cause the stuffing to be sufficiently dry1 without sticking to the hand4 ,add pepper and salt1 and stuff the bird4 ,,ducks4 ,truss and stuff them with sage and onions as you would a goose4 ,if they are ducklings1 roast them from twenty-five to thirty minutes4 ,epicures say they like them quite under-done1 yet1 at the same time1 very hot4 ,full-grown ducks should be roasted an hour1 and frequently basted4 ,serve with them the brown giblet gravy or apple-sauce1 or both4 ,green pease should accompany the dish4 ,many parboil ducks before roasting or baking them4 ,if there is a suspicion of advanced age1 parboil them4 ,,wild ,,ducks4 ,wild ducks should be cooked rare1 with or without stuffing4 ,baste them a few minutes at first with hot water to which have been added an onion and salt4 ,then take away the pan1 and baste with butter1 and a little flour to froth and brown them4 ,the fire should be quite hot1 and twenty to twenty-five minutes are considered the outside limit for cooking them4 ,a brown gravy made with the giblets should be served in the bottom of the dish4 ,serve also a currant-jelly4 ,garnish the dish with slices of lemons4 ,,duck ,,and ,,pease ,,stewed 7,warne74 ,remains of cold roast duck1 with peel of half a lemon1 one quart of green pease1 a piece of butter rolled in flour1 three-quarters of a pint of gravy1 pepper1 salt1 and cayenne to taste4 ,cut the duck into joints2 season it with a very little ,cayenne pepper and salt1 and the yellow peel of half a lemon minced fine4 ,put it into a stew-pan1 pour the gravy over1 and place the pan over a clear fire to become very hot2 but do not let the stew boil4,c ,boil a quart of green young pease2 when they are done1 drain off the water1 add some butter1 pepper1 and salt4 ,warm this again over the fire4 ,pile the pease in the centre of a hot dish2 arrange the pieces of duck around them1 and serve4 ,,stewed ,,duck4 ,cut the duck into joints4 ,put the giblets into a stew-pan1 adding water enough to cover them for the purpose of making a gravy4 ,add two onions1 chopped fine1 two sprigs of parsley1 three cloves1 a sage leaf1 pepper1 and salt4 ,let the gravy simmer until it is strong enough1 then add the pieces of duck4 ,cover1 and let them stew slowly for two hours1 adding a little boiling water when necessary4 ,just before they are done1 add a small glassful of port-wine and a few drops of lemon-juice4 ,put the duck on a warm platter1 pour the gravy around1 and serve it with little diamonds of fried bread 7crotons7 placed around the dish4 ,,fillets ,,of ,,duck4 ,roast the ducks1 remove the breasts or fillets1 and dish them in a circle4 ,pour over a poivrade sauce1 and fill the circle with olives4 ,,poivrade ,,sauce4 ,mince an onion2 fry it a yellow color1 with butter1 in a stew-pan2 pour on a gill of vinegar2 let it remain on the fire until a third of it is boiled away2 then add a pint of gravy or stock1 a bunch of parsley1 two or three cloves1 pepper1 and salt2 let it boil a minute2 thicken it with a little butter and flour 7roux72 strain it1 and remove any particles of fat4 ,,pigeons ,,stewed ,,in ,,broth4 ,unless pigeons are quite young1 they are better braised or stewed in broth than cooked in any other manner4 ,in fact1 ,i consider it always the best way of cooking them4 ,tie them in shape2 place slices of bacon at the bottom of a stew-pan2 lay in the pigeons1 side by side1 all their breasts uppermost2 add a sliced carrot1 an onion1 with a clove stuck in1 a tea-spoonful of sugar1 and some parsley1 and pour over enough stock to cover them4 ,if you have no stock1 use boiling water4 ,now put some thin slices of bacon over the tops of the pigeons2 cover them as closely as possible1 adding boiling water or stock when necessary4 ,let them simmer until they are very tender4 ,serve each pigeon on a thin piece of buttered toast1 with a border of spinach1 or make little nests of spinach on pieces of toast1 putting a pigeon into each nest4 ,illustration ,,roast ,,pigeons4 ,never roast pigeons unless they are young and tender4 ,after they are well tied in shape1 drawing the skin over the back1 tie thin slices of bacon over the breasts1 and put a little piece of butter inside each pigeon4 ,file them on a skewer1 and roast them before a brisk fire until thoroughly done1 basting them with butter4 ,,pigeons ,,broiled4 ,split the pigeons at the back1 and flatten them with the cutlet bat2 season1 roll them in melted butter and bread-crumbs1 and broil them1 basting them with butter4 ,or1 cut out the breasts 7fillets71 and broil them alone4 ,serve them on thin pieces of toast4 ,make a gravy of the remaining portions of the pigeons1 and pour it over them4 ,,prairie-,,chicken ,,or ,,grouse4 ,illustration ,they are generally split open at the back and broiled1 rubbing them with butter2 yet as all but the breast is generally tough1 it is better to fillet the chicken1 or cut out the breast4 ,the remainder of the chicken is cut into joints and parboiled4 ,these pieces are then broiled with the breasts 7which1 please remember1 are not parboiled7 after rubbing butter over them all4 ,as soon as they are all broiled1 sprinkle pepper and salt1 and put a little lump of butter1 on top of each piece1 which then place for a few moments in the oven to soak the butter4 ,serve with currant-jelly4 ,for fine entertainments the breasts alone are served4 ,each breast is cut into two pieces1 so that one chicken is sufficient for four persons4 ,if the dish is intended for breakfast1 serve each piece of breast on a small square piece of fried mush 7see receipt1 page #gc74 ,if for dinner1 serve each piece on a square of hot buttered toast1 with a little currant-jelly on top of each piece of chicken4 ,garnish the plate with any kind of leaves1 or with water-cresses4 ,at a breakfast party ,i once saw this dish surrounded with ,saratoga potatoes4 ,the white potatoes1 dark meat1 and red jelly formed a pretty contrast4 ,,to ,,choose ,a ,,young ,,prairie-,,chicken4 ,bend the under bill4 ,if it is tender1 the chicken is young4 ,,prairie-,,chicken ,,or ,,grouse ,,roasted4 ,epicures think that grouse 7in fact1 all game7 should not be too fresh4 ,do not wash them4 ,do not wash any kind of game or meat4 ,if proper care be taken in dressing them they will be quite clean1 and one could easily wash out all their blood and flavor4 ,put plenty of butter inside each chicken3 this is necessary to keep it moist4 ,roast the grouse half an hour and longer1 if liked thoroughly done2 baste them constantly with butter4 ,when nearly done1 sprinkle over a little flour and plenty of butter to froth them4 ,after having boiled the liver of the grouse1 mince and pound it1 with a little butter1 pepper1 and salt1 until it is like a paste2 then spread it over hot buttered toast4 ,serve the grouse on the toast1 surrounded with water-cresses4 ,,quails ,,parboiled ,,and ,,baked4 ,tie a thin slice of bacon over the breast of each bird2 put the quails into a baking-dish1 with a little boiling water2 cover it closely and set it on top of the range1 letting the birds steam ten or fifteen minutes4 ,this plumps them4 ,then take off the cover and the pork1 and put the birds into the oven1 basting them often with butter4 ,brown them1 and serve with currant-jelly4 ,,quails ,,roasted4 ,cover the breasts with very thin slices of bacon1 or rub them well with butter2 roast them before a good fire1 basting them often with butter4 ,fifteen minutes will cook them sufficiently1 if they are served very hot1 although twenty minutes would be my rule1 not being an epicure4 ,salt and pepper them4 ,serve on a hot dish the moment they are cooked4 ,they are very good with a bread-sauce made as follows3 ,,bread-,,sauce1 ,,for ,,game 7,mrs4 ,crane74 ,first roll a pint of dry bread-crumbs1 and pass half of them through a sieve4 ,put a small onion into a pint of milk1 and when it boils remove the onion1 and thicken the milk with the half-pint of sifted crumbs2 take it from the fire1 and stir in a heaping tea-spoonful of butter1 a grating of nutmeg1 pepper and salt4 ,put a little butter into a saut pan1 and when hot throw in the half-pint of coarser crumbs which remained in the sieve2 stir them over the fire until they assume a light-brown color1 taking care that they do not burn1 and stir into them a small pinch of ,cayenne pepper4 ,they should be rather dry4 ,for serving1 put a plump roast quail on a plate1 pour over a table-spoonful of the white sauce1 and on this place a table-spoonful of the crumbs4 ,the sauce-boat and plate of crumbs may be passed separately1 or the host may arrange them at table before the birds are passed4 ,this makes a dish often seen in ,england4 ,,cutlets ,,of ,,quails ,,or ,,of ,,pigeons4 ,with a sharp-pointed knife carefully cut the breasts from quails or pigeons2 or1 as professional cooks say1 fillet them4 ,at the small end of each breast stick in a bone taken from the leg1 and trimmed4 ,the breasts should now resemble cutlets4 ,sprinkle a little pepper and salt over each one1 dip it in melted butter1 and roll it in flour or sifted cracker-crumbs4 ,put the cutlets one side until ready to cook1 as they should be cooked only just before sending them to the table4 ,they should then be fried in a saut pan in hot butter4 ,they may be served without further trouble in a circle with a centre of green pease1 which makes a most delicate dish for a company dinner course4 ,however1 there is a more elaborate way of finishing them1 as follows3 ,put the carcasses into some cold water with very small pieces of pork and onion1 sufficient only to produce the slightest flavoring4 ,simmer this about an hour2 strain1 thicken with a little browned roux1 and season it with a little pepper and salt4 ,as soon as the livers are done1 take them out1 mash1 and moisten them with a little of the sauce4 ,prepare little thin pieces of toast1 one for each breast2 butter1 and spread them with the mashed livers4 ,turn the cutlets over in this sauce1 and use the little of it that remains for dipping in the pieces of toast4 ,serve the cutlets on the toast in a circle1 with a centre of pease1 ,french string-beans 7haricots verts71 potatoes la ,parisienne1 or mushrooms2 or cut the pieces of toast into the form of a long triangle1 so that the points may meet in the centre1 and place the bones of the cutlets to meet in the centre also4 ,put then a row of vegetables on the outside4 ,illustration ,,scollops ,,of ,,quails1 ,,with ,,truffles 7,gouff74 ,remove the fillets or breasts of six quails4 ,cut each fillet in two1 and trim the parts to a round shape4 ,cook half a pound of truffles in ,madeira1 and cut them into slices4 ,put the scollops of quails into a saut pan with some butter2 fry them until they are done1 then mix them with the truffles4 ,put a nice border on a dish2 pile the centre with the scollops and truffles2 pour in some ,espagnole or brown sauce1 flavored with a little ,madeira1 and serve4 ,truffles can be procured canned4 ,,espagnole ,,sauce4 ,melt butter the size of an egg2 when hot1 add to it two or three table-spoonfuls of flour4 ,stir this carefully over a slow fire until it has taken a clear1 light-brown color4 ,mix in this one half-pint of stock1 broth1 or gravy2 then put it to the side of the fire to simmer until wanted1 skimming it carefully1 and not allowing it to stick to the bottom of the pan4 ,strain it4 ,just before serving it with the quails1 add one or two tea-spoonfuls of ,madeira4 ,,quails ,,broiled4 ,split them at the back4 ,broil1 basting them often with butter1 over a hot fire4 ,as soon as the quails are done1 add a little more butter1 with pepper and salt1 and place them for a moment into the oven to soak the butter4 ,serve them on thin slices of buttered toast1 with a little currant-jelly on top of each quail4 ,,quails ,,braised4 ,quails are sometimes braised in the same manner as pigeons4 7,see receipt47 ,,snipe ,,and ,,woodcock ,,fried4 ,illustration ,dress and wipe them clean4 ,tie the legs close to the body2 skin the heads and necks1 and tie the beaks under the wing2 tie1 also1 a very thin piece of bacon around the breast of each bird1 and fry in boiling lard4 ,it only requires a few moments--say two minutes--to cook them4 ,season and serve them on toast4 ,some pierce the legs with the beak of the bird1 as in the cut4 ,,snipe ,,and ,,woodcock ,,roasted4 ,the following is the epicure's manner of cooking them1 not mine4 ,carefully pluck them1 and take the skin off the heads and necks4 ,truss them with the head under the wing4 ,twist the legs at the first joint1 pressing the feet against the thigh4 ,do not draw them4 ,now tie a thin slice of bacon around each2 run a small iron skewer through the birds1 and tie it to a spit at both ends4 ,roast them at a good fire1 placing a dripping-pan1 with buttered slices of toast under them1 to catch the trail as it falls4 ,baste the snipe often with a paste-brush dipped in melted butter4 ,let them roast twenty minutes2 then salt the birds1 and serve them immediately on the pieces of toast4 ,illustration ,,reed-,,birds 7,henry ,ward ,beecher's ,receipt74 ,cut sweet-potatoes lengthwise2 scoop out in the centre of each a place that will fit half the bird4 ,now put in the birds1 after seasoning them with butter1 pepper1 and salt1 tying the two pieces of potato around each of them4 ,bake them4 ,serve them in the potatoes4 ,or1 they can be roasted or fried in boiling lard like other birds4 ,,plovers are cooked in the same way as quails or partridges4 ,,pheasants are cooked in the same way as prairie-chickens or grouse4 ,,venison4 ,,the ,,saddle ,,of ,,venison4 ,this is1 perhaps1 the most distinguished venison dish4 ,make rather deep incisions1 following the grain of the meat from the top1 and insert pieces of pork about one-third of an inch square1 and one inch and a half or two inches long2 sprinkle over pepper1 salt1 and a little flour4 ,roast or bake the venison before a hot fire or in a hot oven1 about two hours for an eight-pound roast4 ,baste often4 ,serve a currant-jelly sauce in the sauce-boat4 ,a good accompaniment at table for a roast of venison is a dish of potatoes la neige 7see page #aib71 the dark meat and white potatoes forming a pretty contrast4 ,,roast ,,or ,,baked ,,haunch ,,of ,,venison4 ,cut off part of the knuckle-bone1 round it at the other extremity1 sprinkle over pepper and salt1 and cover the whole with a paste of flour and water or coarse corn-meal2 tie firmly a thick paper around4 ,place it near the fire at first to harden the paste1 basting well the paper to keep it from burning2 then remove it a little farther from the fire4 ,have a strong1 clear fire4 ,it will take about three hours to roast this joint1 at the end of which time remove the paste4 ,carme would glaze it4 ,this is1 after all1 a simple operation4 ,it is a stock boiled down to a firm jelly1 the jelly melted1 and spread upon the meat with a brush4 ,put some frills of paper around the bone1 and serve currant-jelly with it4 ,if it be baked1 the paste should cover it in the same way4 ,it would also take the same length of time to cook4 ,the neck of venison makes a good roast also4 ,,to ,,broil ,,venison ,,steaks4 ,have the gridiron hot2 broil1 and put them on a hot dish2 rub over them butter1 pepper1 salt1 and a little melted currant-jelly4 ,some cooks add a table-spoonful of ,madeira1 sherry1 or port to the melted currant-jelly4 ,if one does not wish to serve the jelly1 simply garnish the dish with lemon-slices4 ,,stewed ,,venison4 ,cut it into steaks2 spread over them a thin layer of stuffing made with bread-crumbs1 minced onion1 parsley1 pepper1 salt1 and a little pork chopped fine2 now roll them separately1 and tie them each with a cord2 stew them in boiling water or stock4 ,thicken the gravy with flour and butter mixed 7see roux1 page #ea71 and add one or two spoonfuls of sherry or port wine4 ,,rabbits ,,roasted4 ,skin and dress the rabbits as soon as possible1 and hang them overnight4 ,roast them before a moderate fire1 basting them with butter and a little flour when nearly done4 ,,rabbits ,,baked4 ,after they are skinned1 dressed1 and hung overnight1 put them into a baking-pan2 sprinkle over pepper and salt1 and put also a thin slice of bacon on the top of each rabbit4 ,now pour some boiling water into the bottom of the pan1 and cover it with another pan of equal size1 letting the rabbits steam about fifteen or twenty minutes2 then take off the cover1 baste them with a little butter1 and let them brown4 ,rabbits are much improved by larding4 ,,vegetables4 ,,to ,,preserve ,,the ,,color ,,of ,,vegetables4 ,the ,french cooks very generally use carbonate of ammonia to preserve the color of vegetables4 ,what would lay on the point of a penknife is mixed in the water in which the vegetables 7such as pease1 spinach1 string-beans1 and asparagus7 are boiled4 ,the ammonia all evaporates in boiling1 leaving no ill effects4 ,they say also that it prevents the odor of boiling cabbage4 ,it may be obtained at the drug-stores4 ,,potatoes ,,boiled4 ,choose those of equal size4 ,they look better when thinly peeled before they are boiled2 but it is more economical to boil them before skinning1 as careless cooks generally pare away half of the potato in the operation1 and the best part of the potato is that which lies nearest the skin4 ,put them into an iron pot or saucepan in just enough well-salted cold water to cover them4 ,let them boil until they are nearly done2 then pour off all but about half a cupful of the water in the bottom of the pot2 return the potatoes to the fire1 put on a close cover1 and let them steam until quite done2 then remove the lid1 sprinkle salt over them1 and let them remain a few moments on the fire to evaporate the water4 ,remove them carefully1 and serve immediately4 ,they should be dry and flaky4 ,if one has a cook too heedless to steam the potatoes properly1 it should be remembered that potatoes should never be allowed to soak in the water a moment after they are done2 the water should be immediately poured off1 and the steam evaporated4 ,it is important that potatoes should be done just at the moment of serving4 ,it requires about thirty-five minutes to boil the medium-sized4 ,,to ,,boil ,,potatoes 7,captain ,kater to ,mrs4 ,acton74 ,pare the potatoes2 cover them with cold water2 boil them gently until they are done4 ,pour off the water1 and sprinkle salt over them2 then with a spoon take each potato and lay it into a clean1 warm cloth2 twist this so as to press all the moisture from the vegetable1 and render it quite round2 turn it carefully into a dish placed before the fire2 throw a cloth over2 and when all are done1 send them to the table immediately4 ,potatoes dressed in this way are mashed without the slightest trouble4 ,,mashed ,,potatoes4 ,every one thinks she can make so simple a dish as that of mashed potatoes2 but it is the excellence of art to produce good mashed as well as good boiled potatoes4 ,in fact1 ,i believe there is nothing so difficult in cookery as to properly boil a potato4 ,to mash them1 then1 first boil them properly4 ,put into a hot crock basin1 which can be placed at the side of the fire1 half a cupful or more of cream1 a piece of butter the size of an egg1 plenty of salt and pepper1 and let them get hot4 ,one of the secrets of good mashed potatoes is the mixing of the ingredients all hot4 ,now add six or seven potatoes the moment they are done1 and mash them without stopping until they are as smooth as possible2 then work them a very few moments with a fork1 and serve them immediately4 ,do not rub egg over1 and bake them2 that ruins them4 ,much depends upon mashed potatoes being served at table hot1 and freshly made4 ,they are very nice prepared la neige4 ,,potatoes ,,la ,,neige4 ,these are mashed potatoes made as in the preceding receipt1 pressed through a colander into a dish in which they are to be served4 ,the potatoes then resemble rice or vermicelli1 and are very light and nice4 ,they make a pretty dish1 and must be served very hot4 ,they make a favorite accompaniment to venison1 and are often served around a rolled rib roast of beef4 ,,to ,,bake ,,potatoes4 ,the potatoes must be of equal size4 ,put them into a hot oven and bake until tender4 ,the excellence of baked potatoes depends upon their being served immediately when they are just baked enough4 ,a moment underdone1 and they are indigestible and worthless2 a moment overdone1 and they have begun to dry4 ,it requires about an hour to bake a large potato4 ,this is a favorite way of cooking potatoes for lunch or tea4 ,,potatoes ,,in ,,cases4 ,illustration ,the following is an exceedingly nice way of serving baked potatoes4 ,bake potatoes of equal size1 and when done1 and still hot1 cut off a small piece from each potato2 scoop out carefully the inside1 leaving the skin unbroken2 mash the potato well1 seasoning it with plenty of butter1 pepper1 and salt2 return it with a spoon to the potato skin1 allowing it to protrude about an inch above the skin4 ,when enough skins are filled1 use a fork or knife to make rough the potato which projects above the skin2 put all into the oven a minute to color the tops4 ,it is better1 perhaps1 to color them with a salamander4 ,they will have the appearance of baked potatoes burst open4 ,,potatoes ,,baked ,,with ,,beef4 ,pare potatoes of equal size1 and put them into the oven in the same pan in which the beef is baked4 ,every time the beef is basted1 the potatoes should be basted also4 ,serve them around the beef4 ,,potatoes ,,la ,,parisienne4 ,peel the potatoes1 and with a vegetable-cutter 7three-fourths of an inch in diameter7 cut as many little balls as you can from each potato2 throw these balls into boiling-hot lard1 and fry 7about five minutes7 until done1 when they must be skimmed out immediately4 ,it is more convenient to fry them in a wire-basket 7see page #ec74 ,sprinkle salt over them as soon as done4 ,it is a very good way of cooking potatoes as a garnish for beefsteak or game4 ,the cuttings of the potatoes left after taking out the balls can be boiled and mashed4 ,these potatoes must be served when done1 or the crusts will lose their crispness4 ,,saratoga ,,potatoes4 ,it requires a little plane1 or potato or cabbage cutter1 to cut these potatoes4 ,two or three fine1 large potatoes 7ripe new ones are preferable7 are selected and pared4 ,they are cut1 by rubbing them over the plane1 into slices as thin or thinner than a wafer4 ,these are placed for a few moments in ice1 or very cold water1 to become chilled4 ,boiling lard is now tested1 to see if it is of the proper temperature4 ,the slices must color quickly2 but the fat must not be so hot as to give them a dark color4 ,place a salt-box on the hearth2 also a dish to receive the cooked potatoes at the side2 a tin plate and perforated ladle should be at hand also4 ,now throw1 separately1 five or six slices of the cold potato into the hot lard2 keep them separated by means of the ladle until they are of a delicate yellow color2 skim them out into the tin plate2 sprinkle over some salt1 and push them on the dish4 ,now pour back any grease that is on the tin plate into the kettle1 and fry five or six slices at a time until enough are cooked4 ,two potatoes fried will make a large dishful4 ,it is a convenient dish for a company dinner1 as it may be made early in the day2 and by being kept in a dry1 warm place 7for instance1 a kitchen-closet71 the potato-slices will be crisp and nice five or six hours afterward4 ,they are eaten cold1 and are a pretty garnish around game1 or1 in fact1 any other kind of meat4 ,,fried ,,potatoes4 ,fried potatoes must absolutely be served the moment they come from the fire4 ,nothing deteriorates more by getting cold or keeping than fried potatoes 7with the exception of ,saratoga fried potatoes1 which are served cold74 ,they may be sliced rather thin1 and sautd in a little hot butter1 pepper1 and salt4 ,the ,french usually cut potatoes into little rhomboidal lengths1 and throw them into boiling lard1 or clarified grease 7see page #dd74 ,the fat should be quite hot1 and the pieces of potato skimmed out the moment they receive a delicate color1 and placed on a sieve by the side of the fire4 ,sprinkle over salt1 and serve them in a hot dish4 ,,lyonnaise ,,potatoes4 ,ingredients3 ,half a pound of cold boiled potatoes1 two ounces of onion1 a heaping tea-spoonful of minced parsley1 butter the size of an egg4 ,slice the cold boiled potatoes4 ,put the butter into a saucepan1 and when hot throw in the onion 7minced71 which fry to a light color2 add the sliced potatoes1 which turn until they are thoroughly hot1 and of light color also2 then mix in the minced parsley1 and serve immediately while they are quite hot4 ,the potato-slices should be merely moistened with the butter dressing4 ,,potato ,,croquettes4 ,add to four or five mashed potatoes 7made according to receipt1 see page #aia7 a little nutmeg1 ,cayenne pepper1 and the beaten yolk of one egg4 ,beat the potatoes with a fork2 roll them into little balls1 which roll in egg and cracker-crumbs1 and fry them in a wire-basket in boiling lard4 ,for a change1 a little minced parsley might be added4 ,at the ,new ,york ,cooking-school the teacher passed the seasoned potatoes through a sieve1 and then returned them to the fire1 stirring them with a wooden spoon until they left the sides and bottom of the pan4 ,he said this prevented them from cracking when frying4 ,,potato ,,roses4 ,pare carefully with a thin penknife some peeled potatoes1 round and round1 until all of each potato is pared to the centre4 ,do not attempt to cut the slices too thin1 or they will break4 ,place them in a wire-basket1 and dip into boiling lard4 ,these potatoes are a pretty garnish around a roast1 and are supposed to resemble roses4 ,,potatoes ,,for ,,breakfast4 ,slice a generous pint of cold boiled potatoes4 ,put into the brightest of saucepans butter the size of a pigeon's egg1 and when it bubbles add an even tea-spoonful of flour 7the sauce not to be thick71 which cook a moment1 and then pour in a cupful of milk 7or1 better1 cream71 salt1 and pepper2 stir with an egg-whisk until it boils1 then mix in the potato-slices4 ,when they are thoroughly hot they are ready to be served4 ,,potato ,,puff4 ,stir two cupfuls of mashed potatoes1 two table-spoonfuls of melted butter1 and some salt to a fine1 light1 and creamy condition2 then add two eggs well beaten separately1 and six table-spoonfuls of cream2 beat it all well and lightly together2 pile it in rocky form on a dish2 bake it in a quick oven until nicely colored4 ,it will become quite light4 ,,shoo-,,fly ,,potatoes4 ,there is a machine which comes for the purpose of cutting shoo-fly potatoes2 it costs two dollars and a half4 ,the potatoes are cut into long strips like macaroni1 excepting that the sides are square instead of round4 ,they are thrown into boiling lard1 sprinkled with salt as soon as done1 and served as a vegetable alone1 or as a garnish around meat4 ,,turnips4 ,the ruta-baga turnips are sweetest and best4 ,pare and cut them in pieces of equal size2 put them into well-salted boiling water1 and1 when perfectly tender1 drain them dry2 let them remain a moment on the fire to evaporate the water1 then mash them in a stew-pan1 in which is hot butter1 pepper and salt to taste4 ,stir them over the fire until they are thoroughly mixed1 and keep them in the stew-pan until just before serving1 as turnips should be served very hot4 ,,turnips ,,in ,,sauce 7,french ,cook74 ,cut three good-sized turnips into slices1 or parallelograms1 as long as the turnip1 and about half an inch thick4 ,if they are not young and tender1 they should be boiled until half done2 but they should not be boiled at first if young4 ,put a piece of butter the size of an egg into a saucepan2 when hot1 put in the pieces of turnips1 and fry them to a light-brown color4 ,when done1 add a heaping tea-spoonful of sugar2 mix1 and then pour in a tea-cupful of stock 7boiling water would answer1 but not so well72 put this at the side of the fire to simmer until they are done1 adding a little pepper and salt4 ,now put a little more butter1 the size of a walnut1 into a saucepan1 adding a heaping tea-spoonful of flour2 mix1 and add a little lukewarm water4 ,when smoothly mixed1 add the sauce of the turnips2 when both are well mixed1 add the turnip slices2 they are then ready to serve4 ,,parsnips ,,saut,d4 ,parboil them2 then1 after cutting lengthwise1 saut them to a light-brown in a little hot butter or drippings4 ,,parsnip ,,fritters4 ,this is undoubtedly the best manner of cooking parsnips3 ,scrape1 and1 if large1 cut them2 put them into well-salted boiling water1 and boil until tender2 then mash them1 adding to four or five parsnips a heaping tea-spoonful of flour1 one or two eggs well beaten1 pepper and salt to taste4 ,form the mixture into small cakes three-quarters of an inch thick and two and a half inches in diameter1 and fry them on both sides to a delicate brown in a saut pan1 with a little hot butter4 ,serve hot4 ,,oyster-,,plant ,,fritters are best made into little cakes1 as described for parsnip fritters4 ,they may1 however1 be made smaller1 in order to imitate fried oysters4 ,,oyster-,,plants ,,stewed4 ,as you scrape them1 throw them into a bowl of cold water1 in which is mixed a table-spoonful of vinegar4 ,when all are scraped1 cut them either into half-inch lengths1 or lengthwise into four pieces1 which again cut into three-inch lengths2 throw them into boiling water1 in which are half a tea-spoonful of salt and one-third of a tea-spoonful of sugar to one quart of water4 ,when done1 drain1 and mix them with white sauce1 either drawn butter or a simple ,bechamel4 ,,carrots4 ,the best mode of cooking carrots is to boil them with corned beef1 and then serve them as a garnish around the meat4 ,carrots require a longer time to boil than almost any other vegetable4 ,if large1 boil them an hour and a half4 ,it improves their appearance to cut them into shapes of balls or pears before boiling2 or they may be cut into half-inch slices1 and then shaped with the tin cutters 7see page #ee74 ,these come in different sizes4 ,,beets4 ,if they are winter beets1 soak them overnight2 in any case1 be very careful not to prick or cut the skin before boiling1 as they will then lose their color2 put them into boiling water1 and boil until tender4 ,if they are served hot1 pour a little melted butter1 pepper1 and salt over them4 ,they are often served cold1 cut into slices1 with some vinegar over them1 or cut into little dice and mixed with other cold vegetables1 for a winter salad4 ,,cauliflower1 ,,with ,,white ,,sauce4 ,trim off the outside leaves1 and put the cauliflower into well-salted boiling water4 ,be careful to take it out as soon as tender1 to prevent it dropping into pieces4 ,make1 in a saucepan1 a white sauce as follows3 ,put butter the size of an egg into the saucepan1 and when it bubbles stir in a scant half tea-cupful of flour2 stir well with an egg-whisk until cooked2 then add two tea-cupfuls of thin cream1 some pepper and salt4 ,stir it over the fire until perfectly smooth4 ,pour the sauce over the cauliflower1 and serve4 ,many let the cauliflower simmer in the sauce a few moments before serving4 ,the sauce ,hollandaise is very fine for cauliflower4 ,illustration ,cauliflower is delicious served as a garnish around fried spring chickens1 or with fried sweet-breads1 when the white sauce should be poured over both4 ,in this case1 it should be made by adding the cream1 flour1 and seasoning to the little grease 7half a tea-spoonful7 that is left after sauting the chickens or sweet-breads4 ,time to cook1 fifteen minutes1 if small2 twenty minutes1 if large4 ,,cauliflowers1 ,,with ,,cheese4 ,add plenty of grated cheese 7say a cupful to a pint of sauce7 to the usual white sauce made for cauliflowers4 ,heat the sauce well1 to melt the cheese thoroughly1 and pour it over the cauliflowers4 ,cauliflower is valuable as a salad1 with the ,mayonnaise dressing1 or1 mixed with other cold vegetables1 with the ,french dressing4 ,see ,salads4 ,,asparagus4 ,illustration ,tie the stalks in bundles1 keeping the heads one way1 and cut off the stalks1 so that they may be of equal length4 ,put them into well-salted boiling water1 and cook until they are tender 7no longer74 ,while boiling1 prepare some thin slices of toast2 arrange the asparagus1 when well drained1 neatly upon it1 and pour over a white sauce1 as for cauliflower4 ,the sauce ,hollandaise is especially nice for asparagus4 ,time to cook asparagus1 about eighteen minutes4 ,,pease4 ,american mode3 ,first boil the pods1 which are sweet and full of flavor1 in a little water2 skim them out1 and add the pease1 which boil until tender2 add then a little butter1 cream1 pepper1 and salt4 ,if they are served as a garnish1 do not add the juice2 but1 if served alone1 the juice is a savory addition4 ,time to cook1 about half an hour4 ,the ,american canned pease should be rinsed before cooking1 as the juice is generally thick4 ,the pease are then thrown into a little boiling water seasoned with salt1 and a little sugar2 butter is added when done4 ,english mode3 ,throw the pease into boiling water1 with some lettuce leaves and a sprig of mint in the bottom of the stew-pan4 ,to each quart of pease allow two table-spoonfuls of butter and a lump of loaf-sugar2 cover the stew-pan closely1 and boil until they are tender--thoroughly done2 then separate the pease from the other ingredients1 sending them only to the table4 ,this cooking of pease with mint 7universally done in ,england7 is a good way of utterly destroying the delicious natural flavor of the pea4 ,,spinach4 ,illustration ,having washed it thoroughly1 put it into just enough salted boiling water to cover it4 ,when it is tender1 squeeze out all the water1 and press it through a colander2 then saut it a few minutes1 with a little butter1 pepper1 and salt4 ,serve with sliced1 hard-boiled eggs on top2 or1 if it is used as a garnish for lamb1 add a little lemon-juice and a spoonful of stock4 ,or1 it is nice served as a course by itself1 arranged on a platter as follows3 ,put a circle of thin slices of buttered toast 7one slice for each person at table7 around the dish1 and on each slice put a cupful of spinach1 neatly smoothed in shape4 ,press the half of a hard-boiled egg into the top of each pile of spinach1 leaving the cut part of the egg uppermost4 ,,tomatoes ,,stewed4 ,pour boiling water over six or eight large tomatoes to remove the skin1 and then cut them into a saucepan4 ,when they begin to boil1 pour away a little of the juice2 add a small piece of butter1 pepper1 salt1 and a very little sugar4 ,let them cook for about fifteen minutes1 stirring in well the seasoning4 ,some add a few bread or cracker crumbs4 ,,tomatoes1 ,,with ,,mayonnaise ,,dressing 7see ,salads1 p4 #bbf74 ,,stuffed ,,tomatoes ,,baked4 ,choose large tomatoes4 ,do not skin them1 but scoop out a small place at the top1 which fill with a stuffing4 ,the simplest is made of bread-crumbs1 minced onion1 cayenne1 and salt4 ,first fry the onions in a little butter1 add the bread-crumbs1 moistened with a little water 7or1 better1 stock7 and seasoned with a very little ,cayenne pepper and enough salt4 ,fry them a moment2 then fill the cavities1 allowing the stuffing to project half an inch above the tomato1 and smooth it over the top4 ,bake4 ,a better stuffing is this3 ,chop very fine some cold cooked chicken1 lamb1 beef1 or pork4 ,each of these may be used1 or they may be mixed4 ,however1 a very little pork mixed with any kind of meat makes a pleasant seasoning4 ,now fry a little chopped onion in butter1 and1 when just colored1 throw in the chopped meat1 a few bread-crumbs1 very little stock1 and season the whole with salt1 pepper1 and some parsley4 ,when hot1 and well mixed1 take it off the fire2 add the yolk of a raw egg to bind it together4 ,fill the tomatoes with this preparation1 sprinkle bread-crumbs over the tops1 and bake4 ,the tomatoes are a pretty garnish around any kind of meat4 ,if served as a course alone1 pour into the bottom of the dish a tomato-sauce flavored with a little sherry4 ,,onions4 ,there is no better manner of cooking onions than as follows3 ,put them into salted boiling water1 with a little milk added1 and boil them until tender 7no longer74 ,then place them in a baking-pan with a little pepper1 salt1 and butter over the top of each1 and a very little of the water in which they were boiled in the bottom of the pan4 ,brown them quickly in the oven1 and serve very hot4 ,they may be served alone in a vegetable-dish1 or as a garnish around beef1 calf's heart1 etc4 ,,onions1 ,,with ,,cream4 ,boil the onions1 putting them into boiling salted water1 with a little milk added1 until tender2 drain1 and put them into a stew-pan1 with a white sauce made as directed for cauliflowers4 ,let them simmer a few moments4 ,serve with the sauce poured over4 ,,string-,,beans4 ,string1 and cut each bean crosswise into two or three pieces4 ,put them1 with a little pork1 into boiling water1 and when boiled tender drain them4 ,put into a stew-pan a cupful of cream1 a small piece of butter rubbed in an even tea-spoonful of flour1 pepper1 and salt4 ,when hot1 add the beans 7say one pint71 and stew them a few moments before serving4 ,,string-,,beans ,,in ,,salad 7see ,salads1 page #bbf74 ,,lima ,,beans 7,london ,cooking-teacher74 ,put a pint of the shelled beans into boiling water slightly salted1 adding two or three slices of onion4 ,when tender1 drain them4 ,put butter the size of an egg into a heated saucepan1 and when it is hot add an even table-spoonful of minced onions1 which cook well2 then put in the beans2 add enough water 7or1 better1 stock7 to keep them moist4 ,keep them at the side of the fire about a quarter of an hour1 as it takes them some time to soak2 just before taking them out1 add a small handful of minced parsley4 ,do not cook them much after adding the parsley1 as that spoils its color4 ,,lima ,,beans1 ,,with ,,cream4 ,put a pint of the shelled beans into just enough boiling salted water to cover them1 and boil them tender2 then drain off the water2 add a cupful of boiling milk 7or1 better1 cream71 a little piece of butter1 pepper1 and salt4 ,let the beans simmer a minute in the milk before serving4 ,,celery ,,fried4 ,cut the celery into pieces three or four inches long2 boil them tender in salted water2 drain them4 ,make a batter in the proportion of two eggs to a cupful of rich milk2 mix flour1 or fine bread or cracker crumbs1 enough to give it consistence2 roll the pieces of celery in it1 and fry them to a light-brown in hot lard4 ,serve very hot4 ,celery can also be cooked as asparagus1 boiled tender1 and served with a white sauce4 ,,egg-,,plant4 ,cut the plant into slices less than half an inch thick1 without paring off the skin2 then sprinkle pepper and salt between the parts1 and cover with a plate2 let them remain an hour1 then dip each slice separately first into beaten egg1 then into fine bread or cracker crumbs4 ,saut them to a light-brown in hot lard or butter4 ,,cabbage ,,to ,,boil4 ,cabbage is best boiled and served with corned beef2 otherwise boil a small piece of pork with it4 ,always boil with it a piece of a red pepper4 ,a little bunch of small red peppers1 costing five cents1 will last a long time for cooking cabbage1 making pickles1 etc4 ,remove the outside damaged leaves1 and cut the cabbage into halves 7or1 if very large1 into quarters71 so as to better cook the inside stalk2 put it into the boiling water1 with the corned beef or pork and the small red pepper4 ,it will take the cabbage from half to three quarters of an hour to be well cooked4 ,drain the cabbage well1 serving it with the meat in the centre of the dish4 ,,cabbage ,,stewed4 ,shred two small cabbages coarser than for cold slaw2 parboil them with a small piece of red pepper added to the boiling water2 then pour off the water1 and add three or four table-spoonfuls of vinegar1 a small piece of butter1 and a large-sized ladleful of stock from the stock-pot2 cover the saucepan closely1 and let the cabbage simmer gently for half an hour2 season with a little red pepper1 if it needs more1 and salt4 ,,to ,,boil ,,corn ,,on ,,the ,,cob4 ,illustration ,at the ,saratoga ,lake ,house there is a third specialty of good things4 ,the first is the fried potato1 the second is the fresh trout1 the third is boiled corn1 which is served as a course by itself4 ,the corn is boiled in the husk4 ,the latter imparts sweetness and flavor to the corn1 besides keeping it moist and tender4 ,the unhusked corn is put into salted boiling water1 and when done1 and well drained1 some of the outside husks are removed1 and the corn is served1 with the remaining husks about it2 or1 the cobs may be broken from the husks just before sending them to table1 which would save this trouble afterward4 ,,corn ,,mock ,,oysters4 ,mix into a pint of grated green corn three table-spoonfuls of milk1 one tea-cupful of flour1 a piece of butter the size of a hickory-nut1 one tea-spoonful of salt1 half a tea-spoonful of pepper1 and one egg4 ,drop it by dessert-spoonfuls into a little hot butter1 and saut it on both sides4 ,it resembles1 and has much the flavor of fried oysters4 ,it is a good tea or lunch dish4 ,serve it hot1 on a warm platter4 ,,corn ,,custard1 ,,to ,,be ,,served ,,as ,a ,,vegetable4 ,cut corn from the cob1 mix it not too thin with milk1 two or three beaten eggs1 pepper and salt2 bake half an hour4 ,it is very nice4 ,,corn ,,pudding ,,for ,,tea4 ,ingredients3 ,one dozen ears of sweet-corn1 three eggs1 one pint of milk1 three table-spoonfuls of sugar1 a small tea-spoonful of salt1 a little butter1 a little flour if the corn is quite young1 with a little less milk2 if the corn is older1 omit it2 grate half of the corn1 and cut the other half4 ,bake4 ,,grated ,,corn ,,saut,d4 ,mix grated corn with salt and pepper2 saut it in a little hot butter4 ,,to ,,cook ,,cranberries4 ,add one tea-cupful of water to a quart of cranberries1 and put them over the fire4 ,after cooking ten minutes1 add two heaping cupfuls of sugar1 and cook about ten minutes longer1 stirring them often4 ,pour them into a bowl or mold1 and when cold they can be removed as a jelly4 ,the berries will seem very dry before the sugar is added1 but if more water is used they will not form a jelly4 ,,artichokes4 ,cut off the outside tough leaves1 and trim the bottom2 throw them into boiling salted water1 with a few drops of vinegar4 ,when quite done1 drain1 and serve with drawn butter1 or1 what is still better1 a sauce ,hollandaise4 ,,fried ,,apples ,,for ,,breakfast4 ,sour apples should be selected3 ,pippins1 ,northern ,spies1 etc4 ,first fry some thin slices of pork1 then the slices 7without peeling them7 of apples in the same hot fat4 ,a ,,rice ,,dish 7,risotto la ,milanaise74 ,put one ounce of butter 7size of a pigeon's egg7 into a stew-pan1 and when hot mix in a quarter of an onion 7half an ounce71 minced1 and cook until it assumes a pale-yellow color2 put in the washed rice 7uncooked71 and stir it over the fire until it has a yellow color also2 then add a pint of stock4 ,white stock is preferable1 as it preserves the light color of the rice1 yet any stock may be used4 ,boil slowly until the rice is tender 7about half an hour71 when the stock will be mostly absorbed4 ,when about to serve1 add one ounce of grated cheese1 stirring for a few moments over the fire1 without letting it boil2 sprinkle a little grated cheese over the top4 ,this dish can be served alone as an entremt or as a vegetable1 with any kind of meat4 ,a brown sauce may or may not be served around it4 ,,another ,,rice ,,dish4 ,mix carefully 7not to break the grains7 in a pint of boiled rice 7see page #bhh7 a table-spoonful of either minced parsley or shives4 ,put a piece of butter size of a pigeon's egg into a saucepan1 and let it color a light-brown2 mix the rice in the butter1 and serve as a vegetable4 ,,mushrooms ,,in ,,crust 7,crote aux ,champignons74 ,for the crust1 a little extra butter is added to the dough for rolls2 it is made round1 three inches in diameter1 and two inches high1 instead of an oval roll shape4 ,when freshly baked1 a slice is cut from the top of each one1 the crumb is removed1 and the shells are buttered and filled with mushrooms1 cooked as for garnishing1 and mixed with a ,bechamel sauce4 ,finely minced parsley is sprinkled over the tops4 ,they should be served quite hot4 ,fresh mushrooms are required for this dish4 ,,flaxseed ,,for ,a ,,centre-,,piece4 ,sew coarse flannel around a goblet with the stem broken off2 put this shapely dome upon a saucer of water2 wet the flannel1 and sprinkle over as much flaxseed as will adhere to it4 ,the flannel will absorb the water from the saucer1 which should be often replenished4 ,in about two weeks the flannel will be concealed in a beautiful verdure1 which will vie with any table ornament4 ,,casseroles4 ,casseroles are generally made of boiled rice1 or of mashed boiled potatoes4 ,when of rice1 first cook thoroughly with milk1 salt1 and a little butter2 or they may be cooked in broth1 with a little ham added1 which is afterward to be taken out4 ,mash fine4 ,when of potatoes1 boil1 season1 and mash them well4 ,butter the casserole mold4 ,first press the rice1 or the potatoes1 whichever used1 into the figures of the mold2 then fill it4 ,in the centre bread may be substituted4 ,put the casserole aside to harden4 ,when quite cold and firm1 carefully unclasp and take off the mold2 then1 with a small1 sharp knife and a spoon1 scoop out the inside1 leaving the casserole from a half to an inch thick4 ,just before serving1 with a little paste-brush1 dipped in the yolk of an egg1 brush the whole surface4 ,this may be omitted if preferred4 ,put in a very hot oven a few moments1 to heat the rice or potato1 and to color slightly the egg4 ,fill it with vegetables1 such as cauliflower1 ,lima beans1 string-beans1 artichokes1 pease1 etc42 or with chicken fricasseed or fried1 and served with a cream dressing1 or with ,bechamel sauce1 or en blanquette2 or with any kind of scollops1 whether of game1 poultry1 sweet-breads1 fish1 or shell-fish4 ,,shells1 ,,or ,,coquilles4 ,a tasteful variety at table is a course of something served in shells 7en coquille74 ,the natural shells 7except oyster-shells7 are not as pretty as silver shells4 ,plated silver scallop-shells are not expensive1 and are always ready4 ,you can always serve oysters in their shells1 by once purchasing fine large ones2 then1 by cleaning them carefully every time they are used1 they will be ready to be filled for the next occasion with suitable oysters from the can4 ,oysters1 lobsters1 shrimps1 or cold fish of any kind1 can be served en coquille in place of fish4 ,chicken1 or meat of any kind1 should be served as an entre4 ,salmon1 or almost any kind of fish or shell-fish1 can be served en coquille cold1 with a ,mayonnaise dressing1 as a salad4 ,,chickens ,,in ,,shells4 ,boil the chickens in water or in broth2 cut the meat into little dice2 mix them1 while hot1 with a hot ,bechamel sauce1 or with a white sauce made with cream2 sprinkle sifted bread or cracker crumbs over them2 brown slightly in a hot oven4 ,serve immediately4 ,sometimes mushrooms are mixed with the chicken dice4 ,,oysters ,,en ,,coquille4 ,prepare oysters as described for vols-au-vent2 serve them in the scallop-shells1 with sifted bread-crumbs 7browned7 sprinkled over them4 ,put into the oven until they are thoroughly hot4 ,,fish ,,en ,,coquille4 ,cut any good fish into little scollops 7having boned and skinned them7 half an inch wide2 fry them in a saut pan1 with a little butter1 salt1 and a few drops of lemon-juice2 then mix them with any of the fish sauces1 and put them into the shells2 sprinkle over bread-crumbs 7sautd brown in a little butter71 and warm them in the oven4 ,,lobsters ,,or ,,shrimps ,,en ,,coquille4 ,cut the lobsters into scollops or pieces2 mix them with the ,bechamel1 or cream1 sauce2 sprinkle over bread-crumbs1 and brown slightly in the oven4 ,proceed in the same manner with shrimps1 picking those that are mixed with the sauce1 and reserving some whole1 to decorate the tops4 ,,mushrooms ,,en ,,coquille4 ,cut the mushrooms1 if they are too large2 throw them for a few minutes into boiling water1 then into cold water to whiten them2 wipe well1 and saut them in a saucepan1 with a little butter4 ,when colored1 and almost done1 sprinkle in a little flour and a little chopped parsley2 when the flour is cooked 7which will require but a few moments71 pour in1 say1 a tea-cupful of stock2 let it all simmer for about fifteen minutes4 ,just before serving1 stir in the beaten yolk of an egg1 and a few drops of lemon-juice4 ,the sauce should be rather thick4 ,fill each shell with this mixture2 sprinkle a few sifted cracker-crumbs on the tops2 brown them slightly with a red-hot shovel1 or put them into a very hot oven a few moments just before serving4 ,,potting4 ,in ,england1 potting is an every-day affair for the cook4 ,if there be ham1 game1 tongue1 beef1 or fish on the table one day1 you are quite sure to see it potted on the next day at lunch or breakfast4 ,it is a very good way of managing left-over food1 instead of invariably making it into hashes1 stews1 etc4 ,these potted meats will keep a long time4 ,they are not good unless thoroughly pounded1 reduced to the smoothest possible paste1 and free from any unbroken fibre4 ,,potted ,,ham4 ,mince some cold cooked ham1 mixing lean and fat together2 pound in a mortar1 seasoning at the same time with a little ,cayenne pepper1 pounded mace1 and mustard4 ,put into a dish1 and place in the oven half an hour2 afterward pack it in potting-pots or little stone jars1 which cover with a layer of clarified butter 7lukewarm71 and tie bladders or paste paper over them4 ,this is convenient for sandwiches4 ,the butter may be used again for basting meat or for making meat-pies4 ,,potted ,,tongue 7,warne74 ,ingredients3 ,one pound and a half of boiled tongue1 six ounces of butter1 a little cayenne1 a small spoonful of pounded mace1 nutmeg and cloves each half a tea-spoonful4 ,the tongue must be unsmoked1 boiled1 and the skin taken off4 ,pound it in the mortar as fine as possible1 with the spices4 ,when perfectly pounded1 and the spices are well blended with the meat1 press it into small potting-pans2 pour over the butter4 ,a little roast veal1 or the breasts of turkeys1 chickens1 etc41 added to the tongue1 are an improvement4 ,,potted ,,beef4 ,this is well-cooked beef chopped and pounded with a little butter1 pepper1 salt1 and mace4 ,manage as for potted ham4 ,,potted ,,birds4 ,clean pigeons1 or any other birds1 and thoroughly season them with mace1 allspice1 pepper1 and salt2 then lay the breasts in a pan as close as possible1 and put some butter over them2 cover the pan with a coarse flour paste4 ,bake the birds well in the oven1 and when cold cut them into small pieces2 pound these to a paste in a mortar2 pack them closely in a potting-pot1 and cover with butter4 ,,potted ,,fish4 ,cut out the pieces of fish2 season with pepper1 salt1 and cloves1 if you like2 then put them into a dish2 cover closely as for potted birds4 ,bake one hour4 ,when cold1 press them into the pot1 and cover well with butter1 etc4 ,,potted ,,chicken ,,and ,,tongue ,,or ,,ham4 ,roast the chicken2 take off all the meat1 separating it from the sinews and skin2 chop and pound thoroughly1 with a pound of tongue or of ham4 ,let the bones of the chicken be boiled down to a glaze2 moisten the pounded meat with this glaze2 season with salt1 ,cayenne pepper1 nutmeg1 and a little butter4 ,when well pounded and run through a sieve1 put it into pots1 and press it in hard4 ,now put the pots into a covered stew-pan1 with some boiling water in the bottom2 let them be steamed half an hour1 then let them cool4 ,press the meat down again1 wipe dry1 and cover with some hot butter4 ,it will keep for months4 ,,macaroni4 ,,macaroni1 ,,with ,,cheese 7,london ,cooking-school74 ,do not wash the macaroni4 ,throw it1 broken into convenient pieces1 into boiling water which is well salted2 stir or shake it frequently1 to prevent its adhering to the bottom of the stew-pan4 ,the moment it is quite tender 7no longer71 pour it into a colander1 and shake off all the water4 ,in the mean time1 melt a lump of butter the size of a large egg 7two ounces7 to half a pound of macaroni1 in a cup on the fire1 and grate a handful 7four ounces7 of cheese4 ,now1 when the macaroni is well drained1 place a little of it in the bottom of the dish in which it is to be served2 pour over it some of the melted butter1 and sprinkle over that a little grated cheese4 ,continue alternate layers of the three ingredients until all the macaroni is used1 leaving butter and cheese on the top4 ,put the dish into the oven1 and let it remain three or four minutes1 or long enough for the macaroni to soak the butter and cheese2 then take it out2 brown the top with a salamander or hot kitchen-shovel1 when it will be ready to be served4 ,aim to have it done just the moment of serving1 otherwise the cheese will cool and harden4,d ,it requires about twenty minutes to boil macaroni4 ,,macaroni ,,and ,,welsh ,,rare-,,bit4 ,when the macaroni is cooked as in the preceding receipt1 arrange it in the centre of a large hot platter2 brown the top with the salamander2 place around it1 as a garnish1 little diamonds of ,welsh rare-bits 7see page #bfd74 ,this is a nice dish to serve in place of cheese4 ,,macaroni1 ,,with ,,sweet-,,breads4 ,parboil1 egg1 bread-crumb1 and saut the sweet-breads4 ,place them in the centre of a large hot platter2 arrange macaroni 7cooked with cheese7 around it1 and brown the top with the salamander4 ,,macaroni1 ,,with ,,tomato-,,sauce4 ,sauce4--,put butter size of an egg into a saucepan2 when it is at the boiling-point1 throw in an onion 7minced71 two sprigs of parsley 7chopped fine71 and a little pepper4 ,let it cook five or eight minutes2 then throw in a heaping table-spoonful of flour and a little broth from the stock-pot 7if there be no broth1 use a little boiling water74 ,stir this well1 and let it cook five or eight minutes longer4 ,now pour in about a coffee-cupful of tomatoes which have been stewed and strained through a colander or sieve1 and stir all together4 ,boil half a pound of macaroni tender in well-salted boiling water or in stock1 and drain it in the colander4 ,place alternate layers of the macaroni and the sauce on a hot dish1 pouring the sauce over the top2 put the dish into the oven two or three minutes to soak the sauce4 ,serve immediately4 ,this sauce is simple and very nice4 ,i change it from the receipt of the 8,london ,cooking-teacher10 which requires a few additions4 ,his sauce is as follows3 ,cut a carrot and an onion into little dice1 and prepare a bouquet1 i4 e41 tie a little parsley1 thyme1 and a bay leaf together4 ,put into a stew-pan some butter 7size of a large egg72 when it is hot1 throw into it the vegetables1 bouquet1 and three or four whole peppers2 let them cook for eight or ten minutes4 ,then mix in a heaping table-spoonful of flour1 and a little of the pot-au-feu broth2 boil this eight or ten minutes longer2 then add a cupful of cooked and strained tomatoes4 ,stir all together4 ,,macaroni ,,au ,,gratin 7,new ,york ,cooking-school74 ,ingredients3 ,half a pound of macaroni1 four ounces of cheese1 two ounces of butter1 three-quarters of a cupful of ,bechamel sauce4 ,boil the macaroni as described in 8macaroni with cheese40 ,when well drained1 pour over it nearly all of the sauce and the grated cheese2 toss it in the saucepan1 mixing it well together without breaking the macaroni2 put it into a gratin dish2 pour first the remainder of the sauce over the top1 then the remainder of the cheese1 and over this sprinkle a table-spoonful of cracker-dust and dots of butter4 ,put it into a very hot oven ten minutes1 coloring the top4 ,,crackers1 ,,with ,,cheese4 ,soak in boiling water round crackers split in two1 three inches in diameter and three-quarters of an inch high 7,i do not know the name74 ,take them out carefully1 so as not to break them2 make layers of these slices in a little gratin dish or a deep baking-dish1 each slice buttered1 spread with a little made mustard1 and sprinkled with pepper1 salt1 and plenty of grated cheese4 ,when all is prepared1 bake them in a hot oven for ten minutes4 ,,eggs4 ,,boiled ,,eggs should all be placed in a wire-basket1 and put into boiling water4 ,boil them two minutes and three-quarters precisely4 ,lord ,chesterfield said it was only necessary for him to see a person at table to tell if he were a gentleman4 ,he must have had a fine opportunity for observation when boiled eggs were served4 ,it seems nonsense 7and it is nonsense7 when ,i say that the fashionable world abroad and their imitators here consider it insufferably gauche to serve a boiled egg but in one stereotyped way1 i4 e41 in the smallest of egg-cups4 ,the top of the egg is cut off with a knife1 and with a little egg-spoon1 dipped into salt when necessary1 the egg is eaten from the shell4 ,i really can not see that it matters much whether an egg is eaten from an egg-glass1 or in the little egg-cups from the shell1 unless one prefers to be in the fashion1 when it requires no more trouble4 ,,poached ,,eggs4 ,salt the water well2 when it is simmering1 drop lightly each broken egg from a saucer into it4 ,cook one egg at a time1 throwing carefully with a spoon the water from the side over the egg1 to whiten the top4 ,when cooked just enough 7do not let it get too hard71 take out the egg with a perforated ladle1 trim off the ragged pieces1 and slip it on a small1 thin piece of hot buttered toast1 cut neatly into squares4 ,when all are cooked1 and placed on their separate pieces of toast1 sprinkle a little pepper and salt over each one4 ,some put into the boiling water muffin-rings1 in which the eggs are cooked1 to give them an even shape2 they present a better appearance1 however1 cooked in the egg-poacher1 illustrated among the cooking utensils4 ,poached eggs are nice introduced into a beef soup--one egg for each person at table2 they are also nice served on thin1 diamond-shaped slices of broiled ham instead of toast4 ,delmonico serves poached eggs on toast1 with sorrel sprinkled over the tops4 ,,poached ,,eggs ,,on ,,anchovy ,,toast4 ,this is a favorite dish abroad4 ,it is generally a supper-dish1 yet can be served at breakfast1 lunch1 and even as a course for dinner4 ,the dish consists simply of thin pieces of toast1 cut of equal size1 buttered1 and spread with a little anchovy paste1 and a poached egg placed on each piece4 ,anchovy paste can be purchased in little jars at all the larger groceries4 ,,stuffed ,,eggs 7for ,lunch74 ,boil the eggs hard2 cut them in two lengthwise1 and remove the yolks1 which chop1 adding to them some cooked chicken1 lamb1 veal1 or pickled tongue chopped fine2 season the mixture1 and add enough gravy1 or the raw yolk of egg1 to bind them2 stuff the cavities1 smooth them1 and press the two halves together2 roll them in beaten egg and bread-crumbs twice4 ,when just ready to serve1 dip them in a wire-basket into boiling lard2 and when they have taken a delicate color1 drain4 ,serve on a napkin1 and garnish with parsley or any kind of leaves1 or serve with a tomato-sauce4 ,,stuffed ,,eggs 7,french ,cook74 ,boil the eggs hard1 and cut them in two2 take out carefully the yolks1 which mash well1 adding a little finely minced onion1 chopped parsley1 pepper1 and salt4 ,mash also double the quantity of bread1 which has been soaked in milk2 mix bread1 yolks1 etc41 together2 then bind them with a little raw yolk of egg2 taste to see if they are properly seasoned4 ,stuff the eggs with the mixture1 so that each half has the appearance of containing a whole round yolk2 smooth the remainder of the mixture on the bottom of a pie-pan2 arrange the halves symmetrically in this bed2 brown a little in the oven4 ,,stuffed ,,eggs1 ,,with ,,cheese4 ,ingredients3 ,six eggs1 one ounce of cheese1 two ounces of butter1 one heaping tea-spoonful of flour1 a little cayenne1 one table-spoonful of vinegar1 one and a half cupfuls of milk4 ,put the eggs on the fire in cold water1 and when they come to a boil set them at the side of the fire to simmer seven minutes2 then put them into cold water4 ,when cold1 remove the shells2 cut them in half lengthwise with a sharp knife1 taking care not to tear the whites2 mash the yolks1 to which add the grated cheese1 vinegar1 cayenne4 ,at the cooking-school was added also a tea-spoonful of olive oil4 ,make a roux by putting the butter into a little saucepan on the fire1 and when it bubbles mix in the flour4 ,in another small saucepan have a wine-glassful of milk boiling1 to which add enough of the roux to thicken it1 and then add the yolks1 and mix all together until quite hot4 ,now to the remaining roux add a cupful of milk1 and stir until quite smooth for a sauce2 fill the cavities of the whites of the eggs with the yolk preparation1 rounding the tops to represent whole yolks2 arrange them in a circle on a warm platter1 and pour the white sauce in the centre4 ,,omelets4 ,nothing is more simple than to make an omelet1 yet very few can make one4 ,the eggs stick to the pan1 or they are overdone1 and tough4 ,senator ,riddle1 of ,delaware1 a decided epicure1 took much pleasure in his superior knowledge on this important subject4 ,once when breakfasting with ,mrs4 ,crittenden1 of ,kentucky1 a piece of omelet of doubtful appearance was presented to him4 8,before we proceed with our breakfast10 said he1 8let me teach you a valuable accomplishment40 ,they repaired at once to the kitchen range1 where the senator demonstrated at once his qualifications as a first-class cook4 ,my own first lesson was from ,mr4 ,riddle1 so of course ,i have the correct modus operandi2 afterward in ,london1 however1 ,i heard a lecture upon omelets from a cooking professor1 and was astonished at the multiplicity of dishes which could be made from this simple preparation2 not only breakfast dishes1 but also the variety of sweet omelets for dessert4 ,,plain ,,omelet4 ,the fire should be quite hot4 ,all cookery-books especially expatiate on the necessity of a pan to be used for omelets alone4 ,any clean1 smooth iron spider1 or saut pan1 is a good enough omelet-pan4 ,put the pan on the fire to become heated2 break the eggs into a kitchen basin2 sprinkle over them pepper and salt1 and give them twelve vigorous beats with a spoon4 ,this is enough to break all the yolks1 and twelve beats was ,mr4 ,riddle's rule4 ,now put butter the size of an egg 7for five eggs7 in the heated pan2 turn it around so that it will moisten all the bottom of the pan4 ,when it is well melted1 and begins to boil1 pour in the eggs4 ,holding the handle of the omelet-pan in the left hand1 carefully and lightly with a spoon draw up the whitened egg from the bottom1 so that all the eggs may be equally cooked1 or whitened to a soft1 creamy substance4 ,now1 still with the left hand1 shake the pan forward and backward1 which will disengage the eggs from the bottom2 then shaking again the omelet a little one side1 turn with a spoon half of one side over the other2 and allowing it to remain a moment to harden a little at the bottom1 gently shaking it all the time1 toss it over on to a warm platter held in the right hand4 ,a little practice makes one quite dexterous in placing the omelet in the centre of the platter1 and turning it over as it is tossed from the omelet-pan4 ,however1 if one is unsuccessful in the tossing operation1 which is the correct thing1 according to the cooking professor1 the omelet can be lifted to the platter with a pancake-turner4 ,it should be creamy and light in the centre1 and more firm on the outside4 ,i will specify several different omelets4 ,a variety of others may be made in the same way1 by adding boiled tongue cut into dice1 sliced truffles1 cooked and sliced kidneys with the gravy poured around1 etc41 etc4 ,,omelet1 ,,with ,,tomatoes4 ,make the plain omelet2 and just before turning one half over the other1 place in the centre three or four whole tomatoes which have been boiled a few minutes previously and seasoned4 ,when the omelet is turned1 of course the tomatoes will be quite enveloped4 ,serve with tomato-sauce 7see page #abe7 poured around it4 ,,omelet ,,with ,,green ,,pease is managed as omelet with tomatoes1 putting several spoonfuls of cooked green pease in the centre before the omelet is lapped1 then serving with a neat row of pease 7without juice7 around it4 ,,omelet1 ,,with ,,ham4 ,throw into the omelet-pan fine-cut shreds of tender ham1 with the butter4 ,when the ham has cooked a moment1 throw in the eggs1 and proceed as for plain omelet4 ,a little chopped parsley beaten with the eggs will improve it4 ,the dish may be garnished with thin diamonds of ham around the omelet4 ,,omelet1 ,,with ,,fine ,,herbs4 ,before beating the eggs1 add with the pepper and salt some chopped parsley and shives2 cook a moment in the butter some thin shreds of onion1 then pour in the eggs1 and proceed as for a plain omelet4 ,the shives may be omitted4 ,,omelet1 ,,with ,,mushrooms4 ,boil the mushrooms in a little water1 or stock1 to which are added pepper1 salt1 a few drops of lemon-juice1 and1 when done1 a little flour1 to thicken it slightly4 ,inclose some mushrooms in the omelet in the manner explained for tomatoes2 pour the remainder of the mushrooms around the omelet1 with a little juice4 ,,omelet1 ,,with ,,shrimps4 ,inclose some picked shrimps in the centre of the omelet4 ,garnish the omelet with shrimps unpicked4 ,,omelet1 ,,with ,,oysters4 ,scald the oysters in their own liquor2 when just about to boil1 plump them by throwing them into cold water2 then beard them2 beat them into the eggs before they are cooked1 leaving a few oysters for garnishing the plate4 ,,omelet1 ,,with ,,cheese1 ,,or ,,fondue4 ,brillat ,savarin says3 8,take the same number of eggs as guests at table4 ,take then a piece of good fromage de ,gruyre1 weighing about one-third1 and a piece of butter one-sixth this weight4 ,break up and beat your eggs well in a saucepan2 then add your cheese and butter grated4 ,put your saucepan on the fire1 and stir with a wooden spoon until the substance is thick and soft2 put in a little salt1 according to the age of the cheese1 and a good sprinkling of pepper1 which is one of the positive characteristics of this ancient dish4 ,serve up on a warm dish4 ,get some of your best wine from the cellar1 which pass around briskly1 and you will see wonders40 ,gruyre cheese is considered superior to other cheeses in this omelet2 yet any kind of ,american cheese1 if highly flavored1 is most delicious also1 and1 ,i think1 quite as good as the ,gruyre4 ,i would use fresh cheese1 and chop it fine1 rather than grate it1 and also would not add so much butter4 ,we will say1 then1 to six eggs add three-quarters of a cupful1 or two ounces1 of cheese chopped fine1 a piece of butter the size of a small egg1 salt1 and pepper4 ,proceed as for plain omelet4 ,,omelet1 ,,with ,,cheese ,,and ,,macaroni4 ,add to the above receipt about two or three cupfuls of macaroni which has been boiled in salted water and drained1 and is still hot4 ,,fried ,,omelet ,,souffl 7for ,breakfast74 ,beat the whites and yolks of four eggs separately1 and then1 adding pepper and salt1 put the whites over the yolks1 and mix them together carefully4 ,put butter the size of a small egg into an omelet-pan1 and when it has covered the bottom of the pan and is bubbling turn in the eggs2 with a spoon lift them from the bottom until all is slightly cooked1 or at least well heated2 then gather up the sides to make it into omelet form2 shake the pan to disengage the omelet1 and at the same time to color it slightly at the bottom2 turn this over into the centre of a warm platter1 so that the colored part be on top4 ,,sweet ,,omelet 7for ,dessert74 ,add a little sugar to the eggs1 instead of pepper and salt2 make it then as a plain omelet1 inclosing in the centre any kind of preserves1 marmalade1 or jam2 when it is turned on to the dish1 sprinkle sugar over the top4 ,,omelet1 ,,with ,,rum4 ,illustration ,this is a most delicious omelet4 ,add a little sugar to the eggs1 say a sherry-glassful to six eggs1 and make the omelet as a plain omelet4 ,when turned on to the dish1 sprinkle a little handful of sugar over the top1 and pour over five or six table-spoonfuls of rum4 ,set it on fire1 and serve it at the table burning4 ,,omelet ,,souffl4 ,although it is a simple thing to make an omelet souffl1 and although in ,france there is not one cook in a score who can not make a delicious one for any and every occasion1 ,i would not advise a careless cook to ever attempt it4 ,the ingredients are3 ,six whites and three yolks of eggs1 three ounces of pulverized sugar 7three table-spoonfuls71 and a flavoring of vanilla or lemon4 ,first1 beat the yolks and sugar to a light cream1 and add a few drops of flavoring2 then beat the whites to the stiffest possible froth4 ,have the yolks in a rather deep kitchen bowl2 turn the whites over them1 and with a spoon1 giving it a rotary motion1 cut the two1 mixing them carefully together4 ,turn this on to a baking-dish1 either of earthenware or tin1 with sides two or three inches high and slightly buttered4 ,smooth over the top1 sprinkle over sugar1 and put it into a moderate oven4 ,if it has to be turned or moved in the oven1 do it as gently as possible4 ,when it has risen well1 and is of a fine yellow color1 it is ready to be served4 ,it should be served at once1 or it will fall4 ,omelet souffl was especially nice at the ,caf ,vienna in ,paris4 ,this is their cook's receipt3 8,for one portion10 said he1 8use the whites of three eggs2 beat them well2 add one table-spoonful of marmalade cut into fine pieces1 or little pieces of fresh peaches2 mix with powdered sugar4 ,bake it on a dish rubbed with butter in a rather quick oven40 ,it seemed as if this was too simple a receipt to be so nice4 ,in another place was a layer of marmalade on the bottom of the dish1 with a souffl according to the first receipt1 flavored with vanilla1 banked over it4 ,,omelet1 ,,with ,,asparagus ,,points1 ,,cauliflowers1 ,,or ,,other ,,vegetables4 ,cook the vegetables first until they are done1 as they will not have time to cook with the eggs4 ,make them in the same manner described for tomatoes2 or the vegetables may be beaten with the eggs4 ,make a border around the omelet of the vegetables used4 ,,salads4 ,in an ,english book is told a story of a famous ,french salad-dresser who began very poor1 and made a fortune by dressing salad for dinners in ,london4 ,he would go from one place to another in his carriage1 with a liveried servant1 and his mahogony case4 ,this case contained all the necessaries for his business1 such as differently perfumed vinegars1 oils with or without the taste of fruit1 soy1 caviar1 truffles1 anchovies1 catchup1 gravy1 some yolks of eggs1 etc4 ,i confess to a lively curiosity as to how these perfumed and scientific mixtures would taste2 however1 we will be satisfied with the hundred and one ways of arranging our simple and delicious salads1 within the comprehension of all4 ,a ,frenchman thinks he can not eat his dinner without his salad4 ,it would be well if every one had the same appreciation of this most wholesome1 refreshing1 and at the same time most economical dish4 ,it is an accomplishment to know how to dress a salad well1 which is especially prized by the fashionable world4 ,the materials used for salads are generally those shown in the list on the following page3 ,lettuce1 ,celery1 ,endive1 ,garden-cress1 ,sorrel1 ,onions1 ,garlic1 ,radishes1 ,beet-root1 ,pepper-grass1 ,cold boiled potatoes1 ,cabbage1 ,cives1 ,tarragon1 ,nasturtium blossoms2 or salads of mixed vegetables 7salades en macdoine71 selected from this list of vegetables3 ,cold boiled potatoes1 ,string-beans1 ,navy-beans1 ,lima beans1 ,beet-root1 ,olives1 ,tomatoes1 ,pease1 ,cauliflower1 ,asparagus-tops1 ,cucumbers1 ,carrots1 ,truffles1 ,turnips4 ,salads are also made of cold boiled fowls or fish1 as follows3 ,chickens1 ,lobster1 ,salmon1 ,prawns1 ,shrimps1 ,sardines4 ,there are two kinds of dressing which are the best and oftenest used3 the ,mayonnaise and the ,french dressing4 ,epicures prefer the simple ,french dressing for salads served without fish or fowl4 ,for chicken and fish salads1 and some vegetables1 as tomatoes and cauliflowers1 they use the ,mayonnaise sauce4 ,this arrangement of dressings is almost universal in ,london and ,paris4 ,in ,america we use the ,mayonnaise for all salads4 ,i prefer the foreign custom4 ,the simple salad with the ,french dressing is1 after all1 the most refreshing and satisfactory1 if one has a heavy dinner served before it4 ,the receipts are as follows3 ,,mayonnaise ,,sauce4 ,put the uncooked yolk of an egg into a cold bowl2 beat it well with a silver fork2 then add two salt-spoonfuls of salt1 and one salt-spoonful of mustard powder2 work them well a minute before adding the oil2 then mix in a little good oil1 which must be poured in very slowly 7a few drops at a time7 at first1 alternated occasionally with a few drops of vinegar4 ,in proportion as the oil is used1 the sauce should gain consistency4 ,when it begins to have the appearance of jelly1 alternate a few drops of lemon-juice with the oil4 ,when the egg has absorbed a gill of oil1 finish the sauce by adding a very little pinch of ,cayenne pepper and one and a half tea-spoonfuls of good vinegar2 taste it to see that there are salt1 mustard1 cayenne1 and vinegar enough4 ,if not1 add more very carefully4 ,these proportions will suit most tastes2 yet some like more mustard and more oil4 ,be cautious not to use too much cayenne4 ,by beating the egg a minute before adding the oil1 there is little danger of the sauce curdling2 yet if1 by adding too much oil at first1 it should possibly curdle1 immediately interrupt the operation4 ,put the yolks of one or two eggs on another plate2 beat them well1 and add the curdled ,mayonnaise by degrees1 and finish by adding more oil1 lemon-juice1 vinegar1 salt1 and cayenne according to taste4 ,if lemons are not at hand1 many use vinegar instead4 ,delmonico uses four yolks of eggs for two quart-bottles of oil4 ,it is only necessary1 then1 to use one yolk for a pint of oil1 the egg only being a foundation for the sauce4 ,it is easier1 however1 to begin with more yolks3 many use three of them for a gill of oil4 ,the sauce will not curdle so easily if the few drops of vinegar are used at first1 after a very little oil is used4 ,it keeps perfectly well by putting it into a glass preserve or pickle bottle1 with a ground-glass stopper4 ,it is well to have enough made to last a week at least4 ,the opportunity of making it may be taken1 and adding it to the ,mayonnaise bottle1 when there are extra yolks left1 after the whites of the eggs are used for other purposes1 such as white cake1 corn-starch pudding1 etc4 ,it requires about a quarter of an hour to make this sauce4 ,in summer1 the process of making it is greatly facilitated by placing the eggs and oil in the ice-chest half an hour before using them4 ,sometimes1 for the sake of a change1 the ,mayonnaise sauce is made green4 ,it is then called ,,sauce ,,la ,,ravingote4 ,here is ,carme's receipt for it3 8,take a good handful of chervil1 together with some tarragon1 and a few cives4 ,when these herbs have been washed1 put them into boiling water for five or six minutes1 with a little salt2 after which1 cool1 drain1 and squeeze them dry4 ,pound them well1 adding a spoonful of ,mayonnaise sauce2 then pass the whole through a sieve1 and mix with the ,mayonnaise sauce4 ,if you find it too pale a green1 add a little spinach prepared in the same way40 ,it is more convenient and simple to add boiled and mashed green pease to the sauce for coloring4 ,the green ,mayonnaise is sometimes used to spread over a cold boiled fish 7marinated74 ,the dish is garnished with lettuce heads4 ,sometimes1 for lobster or fish salads1 the ,mayonnaise sauce is prepared red4 ,,red ,,mayonnaise ,,sauce4 ,pound some lobster coral1 pass it through a sieve1 and mix it with the ,mayonnaise sauce4 ,,french ,,dressing4 ,ingredients3 ,one table-spoonful of vinegar1 three table-spoonfuls of olive-oil1 one salt-spoonful of pepper1 one salt-spoonful of salt1 one even tea-spoonful of onion scraped fine4 ,many use tarragon vinegar1 i4 e41 vinegar in which tarragon has been soaked4 ,pour the oil1 mixed with the pepper and salt1 over the salad2 mix them together2 then add the vinegar and mix again4 ,chaptal says3 8,it results1 from this process1 that there can never be too much vinegar3 from the specific gravity of the vinegar compared with the oil1 what is more than needful will fall to the bottom of the salad-bowl4 ,the salt should not be dissolved in the vinegar1 but in the oil1 by which means it is more equally distributed through the salad40 ,this is the usual mode of mixing the salad2 but ,i prefer to mix the pepper and salt1 then add the oil and onion1 and then the vinegar2 and1 when well mingled1 to pour the mixture over the salad1 or place the salad over it1 and mix all together4 ,it seems to me to be more evenly distributed in this manner4 ,many different combinations can be made to suit the fancy1 from the list of salad materials4 ,i will give certain combinations oftenest seen4 ,it must be remembered that salad is never good unless perfectly fresh4 ,it should not be mixed1 or brought into the dining-room1 until the moment when it is to be eaten4 ,when preparing lettuce salad1 choose the crisp1 tender1 centre leaves of head lettuce4 ,the kind seen in ,england and ,france1 called romaine1 is now much used in ,new ,york2 it is very crisp and tender4 ,the seeds of this lettuce can be obtained in ,new ,york4 ,in the ,east1 tarragon1 and endive also1 are largely produced1 and used to imitate these foreign salads4 ,the tarragon leaves are chopped fine1 and mixed in the ,french dressing 7without onion7 to use with lettuce4 ,the taste for tarragon is generally an acquired one3 ,i prefer the tarragon vinegar to the fresh leaves1 as it has only a slight flavor of the plant4 ,,combinations4 #a4 ,,lettuce 7,french ,cook74 ,rub garlic in the dish in which lettuce1 with ,french dressing 7without onion71 is to be served4 ,leave no pieces of the garlic--merely rubbing the dish will give flavor enough4 ,the ,french often use garlic in salads4 ,i would advise1 however1 the use of the simple ,french dressing with onion to be mixed with the lettuce leaves1 and dispense with the garlic4 ,use the plain or the tarragon vinegar4 ,nasturtium blossoms have a most pleasant piquant flavor1 and make a beautiful garnish for a salad4 #b4 ,lettuce1 with water-cresses or pepper-grass mixed1 and small radishes placed around for a garnish4 ,french or ,mayonnaise dressing4 #c4 ,lettuce1 with cives mixed1 and olives placed around for garnish4 ,french dressing4 #d4 ,lettuce1 with celery mixed 7most excellent74 ,cut the celery into pieces1 an inch and a half long2 then slice these lengthwise into four or five pieces4 ,mix with lettuce4 ,french dressing4 #e4 ,lettuce and sorrel mixed4 ,french dressing4 #f4 ,lettuce1 with anchovies 7cut into thin strips as celery7 and chopped cives4 ,to vary this dish1 prawns and shrimps are used for a garnish2 or the anchovies may be left out4 ,french dressing4 #g4 ,endive alone4 ,french dressing4 #h4 ,endive1 mixed with water-cress4 ,french dressing4 #i4 ,endive1 with celery1 beets1 and hard-boiled eggs in slices4 ,french dressing4 ,endive in centre1 row of eggs around1 then row of beets1 then an edge of fringed celery4 #aj4 ,water-cress is good mixed with cold boiled beets4 ,cut the beets into little dice2 garnish with olives4 ,french dressing4 #aa4 ,lettuce and dice of cold boiled potatoes1 and cold boiled beets4 ,potatoes piled in the centre1 beets next1 and lettuce around the edge of the dish4 ,french dressing4 #ab4 ,,potato ,,salad4 ,new small onions sliced1 mixed with cold boiled potatoes cut into dice4 ,french dressing4 ,this potato salad is very nice4 ,another way is to rub the dish with garlic in which the salad is made4 ,mix chopped parsley with the potatoes cut into dice4 ,french dressing4 #ac4 ,sliced cucumbers1 and sliced new onions4 ,french dressing4 #ad4 ,cabbage alone1 with ,french or ,mayonnaise dressing4 #ae4 ,,cold ,,slaw4 ,cut the cabbage not too fine2 sprinkle pepper and salt over it1 and set it on ice1 or in a cool place1 to keep it crisp4 ,dressing4--,beat the yolks of three eggs1 or the whole of two eggs1 with five table-spoonfuls of good strong vinegar1 two heaping tea-spoonfuls of sugar 7three1 if the vinegar is very strong71 half a tea-spoonful of made mustard1 and butter size of an almond4 ,put these ingredients into a tin cup1 and stir them over the fire until they are about to boil1 or until they become a smooth paste4 ,put the mixture one side to become cold1 and to remain until just before it is wanted at table2 then mix it well with the cold cabbage1 and garnish the top with slices of hard-boiled egg4 ,cold slaw is especially nice served with fried oysters4 ,place it in the centre of the warm platter on a folded napkin 7a too warm platter would injure it71 then make a circle of fried oysters around it4 ,this makes a nice course for dinner4 99 99 99 99 99 ,the salads of vegetables are generally better with the ,french dressing4 ,they present a better appearance by cutting them with a small vegetable-cutter1 #af4 ,,salad ,,of ,,vegetables 7,salade de ,lgumes74 ,mix cold boiled pease1 string-beans1 pieces of cauliflower1 asparagus-tops1 or almost any one of the small vegetables2 do not cut the larger ones too fine4 ,french dressing4 #ag4 ,cold boiled potatoes1 ,lima beans1 beets1 carrots4 ,french dressing4 #ah4 ,cold baked navy beans1 with ,mayonnaise sauce4 #ai4 ,,mayonnaise ,,of ,,cauliflower4 ,place some cauliflowers into just enough boiling water to cover them2 add a little salt and butter to the water4 ,when cooked1 let them become cold2 then season them with a marinade of a little salt and pepper1 three spoonfuls of vinegar1 and one spoonful of oil4 ,let them then remain for an hour4 ,when ready to serve1 pile them on the dish to a point2 then mask them with a ,mayonnaise sauce4 ,carme finishes this dish by placing around it a border of crotons of aspic jelly4 ,i can not think that aspic jelly is good enough to pay for the trouble of making it1 and ,i am a particular advocate for dishes that taste well4 ,gouff arranges around the dish a border of carrots1 beets1 turnips1 or any green vegetables which have been marinated4 #bj4 ,,tomatoes ,,la ,,mayonnaise4 ,this is a truly delicious dish2 it would1 in fact1 be good every day during the tomato season4 ,illustration ,select large fine tomatoes and place them in the ice-chest2 the colder they are1 the better1 if not frozen2 skin them without the use of hot water1 and slice them1 still retaining the form of the whole tomato4 ,arrange them in uniform order on a dish1 with a spoonful of ,mayonnaise sauce thick as a jelly on the top of each tomato4 ,garnish the dish with leaves of any kind4 ,parsley is very pretty4 ,some marinate the tomato slices1 i4 e41 dip them into a mixture of three spoonfuls of vinegar to one spoonful of oil1 pepper1 and salt2 and then1 after draining well1 mix them in the ,mayonnaise sauce4 ,,string-,,beans ,,in ,,salad 7,french ,cook74 ,illustration ,string the beans and boil them whole2 when boiled tender1 and they have become cold1 slice them lengthwise1 cutting each bean into four long slices2 place them neatly1 the slices all lying in one direction1 crosswise on a platter4 ,season them an hour or two before serving1 with a marinade of a little pepper1 salt1 and three spoonfuls of vinegar to one spoonful of oil4 ,just before serving1 drain from them any drops that may have collected1 and carefully mix them with a ,french dressing4 ,this makes a delicious salad4 ,,chicken ,,salad4 ,illustration ,boil a young tender chicken1 and when cold separate the meat from the bones2 cut it into little square blocks or dice2 do not mince it4 ,cut white tender stalks of celery into about three quarter-inch lengths1 saving the outside green stalks for soups2 mix the chicken and celery together2 and then stir well into them a mixture in the proportion of three table-spoonfuls of vinegar to one table-spoonful of oil1 with pepper1 salt1 and a little mustard to taste4 ,put this aside for an hour or two1 or until just before serving2 this is called marinating the chicken2 it will absorb the vinegar1 etc4 ,when about to serve1 mix the celery and chicken with a ,mayonnaise sauce1 leaving a portion of the sauce to mask the top4 ,reserve several fresh ends or leaves of celery with which to garnish the dish4 ,stick a little bouquet of these tops in the centre of the salad1 then a row of them around it4 ,from the centre to each of the four sides sprinkle rows of capers4 ,sometimes slices or little cut diamonds of hard-boiled eggs are used for garnishing4 ,chicken salad is often made with lettuce instead of celery4 ,marinate the chicken alone2 add it to the small tender leaves 7uncut7 of the lettuce the last moment before serving2 then pour ,mayonnaise dressing over the top4 ,garnish with little centre-heads of lettuce1 capers1 cold chopped red beets if you choose1 or sliced hard-boiled eggs4 ,sometimes little strips of anchovy are added for a garnish4 ,when on the table it should all be mixed together4 ,many may profit by this receipt for chicken salad2 for it is astonishing how few understand making so common a dish4 ,it is generally minced1 and mixed with hard-boiled eggs1 etc41 for a dressing4 ,,chicken ,,salad 7,carme's ,receipt74 ,take some tender pullets2 fry them in the saut pan1 or roast them2 when cold1 cut them up1 skinning and trimming them neatly4 ,put the pieces into a tureen1 with some salt1 pepper1 oil1 vinegar1 some sprigs of parsley1 and an onion cut into slices2 mix all well together2 cover1 and let stand for some hours2 then1 just before serving1 drain the salad1 taking care to remove all bits of onion1 etc41 and place it tastefully on lettuce-leaves1 with the hearts of the lettuce on top1 and cover with a ,mayonnaise dressing4 ,,mayonnaise ,,of ,,salmon4 ,remove the skin and bones from a piece of salmon1 boiled and cooled1 and cut it into pieces two inches long4 ,marinate them1 i4 e41 place them in a dish1 and season them with salt1 pepper1 a little oil1 and1 in this case1 plenty of vinegar1 some parsley1 and a little onion cut up2 then cover1 and let them stand two or three hours4 ,in the mean time1 cut up some hard-boiled eggs into four or eight pieces for a border4 ,cover the bottom of the salad-dish with lettuce-leaves1 seasoned with a ,french dressing2 place your salmon slices in a ring on the lettuce1 pouring in the centre a ,mayonnaise sauce4 ,sprinkle capers over the whole4 ,other kinds of fish1 such as pike1 blue-fish1 and flounders1 make very good salads1 arranged in the same way4 ,carme1 ,gouff1 and ,francatelli fry their fish and fowl in a saut pan1 instead of boiling them4 ,if you do not make use of remnants of salmon left from the table1 you can form better-shaped slices by cutting the fish into little shapes before it is boiled4 ,if you wish to boil them1 immerse them in warm water 7with vinegar and salt added7 in a wire basket1 or drainer4 ,,salad ,,la ,,filley4 ,ingredients3 ,cottage cheese1 hard-boiled egg1 cives4 ,arrange cives on a salad-dish in such a manner as to form a nest2 put into the nest whole hard-boiled eggs 7shelled71 one for each person at table1 alternated with little round cakes of cottage cheese4 ,in serving1 place upon each plate an egg1 a cake of cottage cheese1 and some of the cives4 ,each person cuts all together1 and puts on the ,french dressing of oil1 vinegar1 pepper and salt4 ,illustration ,,fritters4 ,,french ,,fritter ,,batter 7,french ,cook71 ,no4 #a4 ,put a heaping cupful of flour into a bowl2 add two yolks of eggs1 a table-spoonful of olive oil1 which is better than melted butter1 and one or two table-spoonfuls of brandy1 wine1 or lemon-juice4,e ,stir it well1 adding1 little by little1 water enough to give it the thickness of ordinary batter4 ,this may be used at once2 but it is better to put it away for a day1 or even for a week4 ,at the moment of cooking1 stir in well the whites of two eggs beaten to a very stiff froth4 ,,fritter ,,batter 7,no4 #b74 ,ingredients3 ,one pint of milk1 three eggs1 a little salt1 one pint of flour4 ,it can be made with or without a tea-spoonful of baking-powder4 ,beat the eggs well2 add part of the milk and salt1 then the flour and milk alternately1 beating it all quickly1 and cooking it immediately1 dropping it by the spoonful into boiling-hot lard4 ,the fritters are improved by using prepared flour1 ,horsford's or ,hecker's being especially good4 ,,pine-,,apple1 ,,apple ,,preserve1 ,,or ,,peach ,,fritters4 ,add a pint or less of any of these fruits1 cut into small pieces1 to either of the above receipts4 ,when done1 sprinkle sugar over the tops4 ,,oyster ,,or ,,clam ,,fritters 7,no4 #a74 ,chop1 not too fine1 twenty-five of either clams or oysters 7bearded or not71 and mix them in the fritter batter of either of the above receipts4 ,,clam ,,fritters 7,no4 #b74 ,strain one pint of clams1 saving the juice2 add to this juice sufficient water to make one pint2 mix into it one egg1 well beaten1 and sufficient prepared flour to make a light batter1 also the clams chopped1 and some salt4 ,drop by the spoonful into boiling-hot lard4 ,,kentish ,,fritters 7,mrs4 ,acton74 ,beat up the whites of three eggs and the yolks of six1 with half a pound of flour1 a cupful of milk1 and a large tea-spoonful of yeast4 ,put the mixture into a jar1 and set it near the stove until the next day2 then add to the batter two large apples chopped4 ,drop this by the spoonful into boiling lard4 ,sprinkle over sugar4 ,,fried ,,cream 7,crme ,frite74 ,every one should try this receipt3 ,it will surprise many to know how soft cream could be enveloped in the crust1 while it is an exceedingly good dish for a dinner course1 or for lunch or tea4 ,when the pudding is hard1 it can be rolled in the egg and bread-crumbs4 ,the moment the egg touches the hot lard it hardens and secures the pudding1 which softens to a creamy substance very delicious4 ,ingredients3 ,one pint of milk1 five ounces of sugar 7little more than half a cupful71 butter the size of a hickory-nut1 yolks of three eggs1 two table-spoonfuls of corn starch1 and one table-spoonful of flour 7a generous half cupful altogether71 stick of cinnamon one inch long1 one half tea-spoonful of vanilla4 ,put the cinnamon into the milk1 and when it is just about to boil stir in the sugar1 and the corn starch and flour1 the two latter rubbed smooth with two or three table-spoonfuls of extra cold milk2 stir it over the fire for fully two minutes1 to cook well the starch and flour2 take it from the fire1 stir in the beaten yolks of the eggs1 and return it a few moments to set them2 now1 again taking it from the fire1 remove the cinnamon1 stir in the butter and vanilla1 and pour it on a buttered platter until one-third of an inch high4 ,when cold and stiff1 cut the pudding into parallelograms1 about three inches long and two inches wide2 roll these carefully1 first in sifted cracker-crumbs1 then in eggs 7slightly beaten and sweetened71 then again in the cracker-crumbs4 ,dip these into boiling-hot lard 7a wire basket should be used if convenient71 and when of fine color take them out1 and place them in the oven for four or five minutes to better soften the pudding4 ,sprinkle over pulverized sugar1 and serve immediately4 ,,peach1 ,,apricot1 ,,or ,,apple ,,fritt,,rs 7,french ,cook74 ,the fresh or the canned fruit may be used4 ,if fresh1 pare1 core1 and cut them in halves4 ,in either case1 let them remain two or three hours in brandy1 rum1 or wine1 with plenty of sugar sprinkled over1 with some grated lemon peel or zest4 ,when they have absorbed the flavor of these surroundings1 drain1 and dip them into the fritter batter 7,no4 #a74 ,if rum is used for marinating the fruit1 it should be also used in the batter4 ,when the fritters are done and well drained1 sprinkle powdered sugar over them4 ,,bread ,,fritters4 ,having cut off the crust1 cut the bread into any shape preferred1 such as squares1 circles1 diamonds1 etc4 ,let it soak in custard 7milk1 one or two eggs1 sugar1 and a flavoring of either lemon-zest1 or vanilla1 cinnamon1 nutmeg1 rose-water1 brandy1 or wine74 ,when well soaked 7not enough1 however1 to break into pieces71 roll it first in bread crumbs1 then in beaten egg 7sweetened and flavored71 and again in bread or cracker crumbs1 and fry in boiling lard4 ,serve the fritters sprinkled with powdered sugar1 with or without a sweet sauce4 ,,pork ,,fritters 7see page #afd74 ,,corn ,,fritters4 ,ingredients3 ,the corn cut from seven ears1 one pint of milk1 one egg beaten1 salt1 prepared flour enough to make a light batter4 ,drop by the table-spoonful into boiling-hot lard4 ,,apple ,,fritters4 ,pare some fine apples1 and with an apple-corer cut out the core from the centre of each2 now cut them across in slices1 about one-third of an inch thick1 having the round opening in the centre2 dip these in either fritter batter ,no4 #a or ,no4 #b2 fry in boiling lard2 sprinkle over sugar1 and serve in a circle1 one overlapping the other1 with or without a sweet sauce in the centre4 ,,pastry4 ,professional cooks use butter for pastry4 ,puff paste should never be attempted with lard or a half mixture of it4 ,if lard or clarified beef suet is used1 the pastry of an indifferent cook will be improved by adding a little baking-powder to the flour and rolling the paste very thin4 ,it is not difficult to make puff paste4 ,in winter1 when it is freezing outdoors1 or in summer1 when a refrigerator with ice in it is at hand1 it is very little more trouble to make puff paste than any other kind4 ,the simple rolling of the dough to form layers requires very little practice4 ,the only secret left1 after using cold water and butter cold enough not to penetrate the dough1 is to have it almost at a freezing-point1 or at least thoroughly chilled1 as it is put into a hot oven4 ,the vols-au-vent of strawberries1 or berries of any kind1 or of jellies1 or of lemon paste 7see page #bdd71 and also rissoles1 are especially fine1 and are quickly made4 ,as hundreds of different dishes can be made with pastry1 and as ,carme has devoted a good-sized volume to the subject1 ,i will copy his receipt for puff paste4 ,it is not modest1 perhaps1 to put my own first2 but it is for the benefit of more ordinary cooks1 who will never take extra trouble to make a thing perfect4 ,,puff ,,paste4 ,ingredients3 ,one pound of flour1 three-quarters of a pound of butter1 yolks of two eggs1 a little salt1 a sprinkle of sugar1 a little very cold 7or1 better1 ice-cold7 water4 7,all the professional cooks use a pound of butter to a pound of flour4 ,i think it makes the pastry too rich1 and prefer three-quarters of a pound of butter to a pound of flour47 ,sift and weigh the flour1 and put it on the board or marble slab2 sprinkle a little salt and a very little sugar over it4 ,beat the yolks of the eggs1 and then stir into them a few spoonfuls of ice-cold water2 pour this slowly into the centre of the flour with the left hand1 working it at the same time well into the mass with the tips of the fingers of the right hand4 ,continue to work it1 turning the fingers round and round on the board1 until you have a well-worked1 smooth1 and firm paste4 ,now roll it out into a rectangular form1 being particular to have the edges quite straight4 ,much of success depends upon the even folding of the paste4 ,work the butter 7which should be kept some minutes in very cold water if it is at all soft7 until the moisture and salt are wiped out1 and it is quite supple2 care must be taken1 however1 to keep the butter from getting too soft1 as in this condition it would ruin the paste4 ,divide it into three equal parts2 spread one part as flatly and evenly as possible over half of the crust1 turn the other half over it1 folding it a second time from right to left4 ,roll this out to the same rectangular form as before2 spread the second portion of the butter on half of the crust2 fold and roll it out again as before1 repeating the same process with the third portion of butter4 ,the paste has now been given what they call three turns2 it should be given six turns1 turning and rolling the paste after the butter is in4 ,however1 after the first three turns1 or after the butter is all in1 the paste should be placed on the ice1 or in a cold place1 to remain about ten or fifteen minutes between each of the last three turns3 this will prevent the butter getting soft enough to penetrate the dough4 ,each time before the dough is folded1 it should be turned half round1 so as to roll it in a different direction each time2 this makes the layers more even4 ,in order to turn the paste1 the end may be held to the rolling-pin2 then1 rolling the pin1 the dough will fold loosely around it2 the board may be sprinkled with flour2 then the dough can be unrolled in the side direction4 ,this is better than to turn it with the hands1 as it should be handled as little as possible4 ,when folded the last time1 put the paste on a platter1 cover1 and place it on the ice for half an hour1 or where it may become thoroughly chilled2 then roll it out for immediate use2 or1 so long as it is kept in a half-frozen state1 it may be kept for one or two days4 ,firm1 solid butter should be selected for puff paste2 a light1 crumbling butter would be very unsuitable4 ,after the pies1 patties1 or other articles are made 7as in receipts71 the scraps may be used for making rissoles4 ,always select the coolest place possible for making puff paste4 ,in winter it is well to make it by an open window4 ,,car,,me',s ,,receipt ,,for ,,puff ,,paste4 ,ingredients3 ,twelve ounces of fine sifted flour1 twelve ounces of butter1 two drams of fine salt1 and the yolks of two eggs beaten4 ,manner of working3 ,having placed twelve ounces of flour on the board1 make a small hole in the middle1 into which put two drams of fine salt1 the yolks of two eggs1 and nearly a glass of water4 ,with the ends of the fingers gradually mix the flour with the ingredients1 adding a little water when necessary1 till the paste is of a proper consistence--rather firm than otherwise4 ,then lean your hand on the board1 and work it for some minutes1 when the paste will become soft to the touch and glossy in appearance4 ,care must be taken1 in mixing the flour with the liquid ingredients1 that they do not escape1 and that the paste be very lightly gathered together1 to prevent it from forming into lumps1 which render it stiff1 and very difficult to be worked1 thereby in some degree causing a failure1 which is easily ascertained by the paste1 when drawn out1 immediately receding1 which arises from its having been clumsily and irregularly mixed4 ,to remedy this1 let it be carefully rolled out1 placing here and there five or six pieces of butter1 each the size of a nutmeg1 when1 after working it as before1 it will acquire the degree of softness necessary4 ,it is of importance to observe that this paste should be neither too soft nor too hard1 but of a proper medium2 yet it is better to be a little too soft than too stiff4 ,one should not choose a hot place in which to make paste3 for this reason1 summer renders the operation quite difficult4 ,if one can not find a cool place1 the paste might be slightly stiffer in summer than in winter4 ,when the paste has been made as above1 take three-quarters of a pound of butter in pieces1 which has been twenty minutes in ice-water1 well washed and pounded4 ,squeeze and work it well in a napkin1 in order to separate the water from it1 and at the same time to render it soft1 and1 above all1 of an equal consistence2 then1 as quickly as possible1 roll the paste into a square on a marble slab 7the ends must be perfectly even1 as much success depends upon folding72 place the butter in the middle2 spread it over half the paste1 immediately turning over the other half of the paste to cover it4 ,then roll the paste out about three feet in length2 fold it into three parts by doubling one part over the other2 after which roll it out again1 and fold it once more into three equal parts2 now roll it to a greater length1 fold it1 and put it quickly on a plate sprinkled with flour4 ,place this upon ten pounds of pounded ice1 then1 covering it with a second plate1 put upon that one pound of broken ice4 ,this plate serves to keep the surface of the paste cool1 and also to prevent its becoming soft by the action of the air4 ,after two or three minutes1 remove the plate1 and turn the paste upside down1 instantly covering it as before4 ,after about fifteen minutes1 roll it out1 and use it as expeditiously as possible4 ,thus1 in less than half an hour1 it is possible to make very fine puff paste1 having previously every thing ready--the ice pounded1 the butter frozen1 and the oven quite hot2 for otherwise it can not be done4 ,this is all-important1 as it is sometimes an hour before the oven can be made hot4 ,when the oven is half heated1 begin to make the paste4 ,the great variety of elegant and delicate forms,f this paste is made to assume justifies one for giving such explicit instructions1 and repays one for all necessary pains to make it4 ,,for ,,pies4 ,i mean ,yankee pies4 ,our ,english cousins1 when speaking of pies1 mean only meat-pies1 calling our pies tarts4 ,when the paste is fitted over the pie-plate1 cut round the edge of it with a sharp knife dipped in flour4 ,now cut a long curved strip1 about three-quarters of an inch wide1 wet slightly the top of the paste on the pie-plate near the edge 7not the edge71 and fit the strip around the pie1 the edges coming together4 ,fill the pie1 and place in the oven as soon as possible4 ,,pie ,,paste ,,of ,,lard ,,and ,,butter 7,mrs4 ,treat74 ,rub a half pound of fresh lard into a pound of flour2 use just enough of very cold water to bind it together2 roll it out rather thin1 and spread butter over the surface2 now fold the paste1 turning it twice2 roll it out again1 dredging the board 7a marble slab is preferable7 with flour2 spread on more butter as before1 and fold it again4 ,the same process is continued a third time1 using in all a quarter of a pound of butter1 which should at first be divided into three equal parts4,g ,a ,,common ,,paste 7for ,meat-pies and ,puddings74 ,ingredients3 ,one pound of flour1 half a pound of lard1 two tea-spoonfuls of yeast-powder1 and a little cold water4 ,first mix well the yeast-powder into the sifted flour2 then rub in very carelessly and lightly the lard1 distributing it in rather coarse pieces4 ,now pour in enough cold water to bind it together loosely1 using the separated fingers of the right hand to turn the flour lightly1 while the water is being poured in with the left hand2 roll it out in its rough state2 prepare the dish1 and bake or boil immediately4 ,,an ,,apple-,,pie 7,carme74 ,select fine apples2 pare them1 and take out the cores without breaking them4 ,boil several whole in a stew-pan with a little lemon-juice1 a very little of the yellow part of the peel1 some sugar1 and enough water to cover them1 until nearly done4 ,quarter other apples2 put them also on the fire with a little water1 lemon-peel1 lemon-juice1 and sugar2 boil these to a kind of marmalade2 add some butter and peach marmalade1 and rub it through a colander4 ,have some pie-plates covered with puff paste2 fill the bottom with the marmalade1 and put in four small apples 7whole7 to each pie1 filling the cavities between with peach marmalade4 ,put two strips of crust 7half an inch wide7 across the pie1 which will divide the apples4 ,bake in a quick oven4 ,this is especially good served with cream4 ,a ,,plain ,,apple-,,pie 7,miss ,amanda ,newton74 ,slice pippin apples1 and put them between two layers of pie-paste1 with enough water to keep them moist4 ,when they are baked1 lift the crust carefully off with a knife1 and put it aside2 now mash the apples with a spoon1 season them with plenty of sugar1 butter1 and grated nutmeg2 replace the top crust and sprinkle sugar over it4 ,these pies are especially nice when freshly made1 then allowed to cool1 and served with cream poured over each piece as it is cut1 ready to be eaten4 ,i think the flavor of the apple is better preserved in this manner than if the seasoning were cooked in it4 ,however1 many stew the apples first1 before baking them in the pie4 ,,fruit ,,and ,,berry ,,pies1 ,,or ,,tarts4 ,in ,england1 only an upper crust is made4 ,in this country there is generally only an under crust1 with bars of paste crossed over the top4 ,i prefer this mode2 but these tarts should always be served fresh1 or the under crust will become soaked and unwholesome4 ,the berries or fruits are first stewed with sugar to taste1 then baked1 or not baked in the crust1 as preferred4 ,,lemon-,,pie 7,mrs4 ,hunt71 ,no4 #a4 ,ingredients3 ,one heaping table-spoonful of corn starch1 one cupful of boiling water1 one cupful of sugar1 one egg1 one table-spoonful of butter1 and one small lemon4 ,moisten a heaping table-spoonful of corn starch with a little cold water1 then add a cupful of boiling water2 stir this over the fire for two or three minutes1 allowing it to boil1 and cook the starch2 add a tea-spoonful of butter and a cupful of sugar2 remove the mixture from the fire1 and when slightly cooled1 add an egg1 well-beaten1 and the juice and grated rind of a fresh lemon4 ,this makes one pie1 and should be baked with the crust4 ,,lemon-,,pie 7,long ,branch71 ,no4 #b4 ,ingredients3 ,four eggs1 four table-spoonfuls of sugar1 two-thirds of a cupful of flour1 nearly a quart of milk1 two small lemons1 a little salt4,h ,bake two under-crusts4 ,mix the egg-yolks and sugar well together4 ,bring the milk to the boiling-point1 then add the flour mixed with some of the milk1 to prevent lumping4 ,stir it until it has thickened and cooked1 when remove it from the fire to stir in the yolks and sugar2 return it for a minute to set the eggs2 again remove it1 and flavor with lemon-juice and grated rind2 when the crusts are done1 spread over cream1 and over this spread the beaten whites of the eggs sweetened and flavored4 ,put it into the oven a few minutes to color4 ,,orange-,,pie 7,mrs4 ,miller74 ,ingredients3 ,half a pound of sugar1 quarter of a pound of butter1 two oranges1 six eggs4 ,grate the rinds of the oranges1 and squeeze the juice4 ,cream the butter1 and by degrees add the sugar4 ,beat in the yolks of the eggs 7already well beaten71 then the rind and juice of the oranges4 ,beat the whites of the eggs to a stiff froth1 and mix them lightly in the other ingredients4 ,bake in paste-lined tin pie-plates4 ,,pumpkin-,,pie 7,mrs4 ,otis1 of ,boston71 ,no4 #a4 ,pare a small pumpkin1 and take out the seeds2 stew it rather dry1 and strain it through a colander2 add two quarts of milk1 three eggs1 and three table-spoonfuls of molasses2 let the remainder of the sweetening 7to taste7 be of sugar2 season it with two table-spoonfuls of ground cinnamon1 one of ginger1 and two tea-spoonfuls of salt4 ,,pumpkin-,,pie 7,no4 #b74 ,cut the pumpkin into large pieces1 and bake with the skins on2 scoop out the soft pumpkin pulp1 and proceed as with stewed pumpkin4 ,,mince-,,pies 7,mrs4 ,bonner71 ,no4 #a4 ,ingredients3 ,four pounds of lean1 cold boiled meat chopped fine1 nine pounds of apples chopped fine1 one and a half pounds of suet chopped fine1 three pounds of raisins1 two pounds of currants1 half a pound of citron sliced fine1 five pounds of sugar1 three tea-spoonfuls of ground cloves1 ten tea-spoonfuls of ground cinnamon1 five tea-spoonfuls of ground mace1 one tea-spoonful of ground black pepper1 six table-spoonfuls of salt1 one quart of cider and vinegar mixed with one quart of molasses4 ,mix all1 and add the juice and grated rinds of two lemons2 or1 instead of cider1 vinegar1 and molasses1 one quart of sherry and one pint of brandy may be substituted4 ,keep this mince-meat in stone jars2 add a little more liquor1 if it should become too dry1 when about to make pies4 ,,mince-,,pies 7,mrs4 ,hazard71 ,no4 #b4 ,boil1 until tender1 a beef's tongue which has been kept in salt four or five days2 when cold1 chop it fine1 and add to it two pounds of suet 7also chopped fine71 two pounds of raisins1 two pounds of ,zante currants 7previously washed and drained71 twelve large apples 7chopped71 four pounds of sugar1 the grated rind of one1 and the juice and pulp of two large oranges1 a cupful of strawberry or of raspberry jam1 a cupful of quince preserve1 three-quarters of a pound of citron shaved fine1 two table-spoonfuls of ground cinnamon1 and one table-spoonful of nutmeg4 ,moisten it with the spiced vinegar from the sweet peach-pickle jar1 and add the juice and grated rinds of four lemons4 ,,potato-,,pie 7,mrs4 ,osborne74 ,ingredients3 ,two pounds of boiled potatoes sifted1 six eggs1 three-quarters of a pound of butter1 one pound of sugar1 one lemon grated and squeezed into the potatoes while hot1 half a nutmeg grated1 half a pint of wine1 one and a half of rich milk4 ,rub the sugar and butter to a cream2 add the yolks well beaten1 then the potatoes1 etc41 lastly the whites of the eggs beaten to a stiff froth4 ,bake with an under crust only4 ,,pine-,,apple-,,pie 78,choice ,receipts074 ,ingredients3 ,a grated pine-apple and its weight in sugar1 half its weight in butter1 five eggs 7the whites beaten to a stiff froth71 one cupful of cream4 ,cream the butter1 and beat it with the sugar and yolks until very light2 add the cream1 the pine-apple1 and the whites of the eggs4 ,bake with an under crust4 ,to be eaten cold4 ,,chess-,,pie4 ,a gentleman friend spoke to me so often about a wonderfully delicious pie that a lady friend in the country made1 that it is not surprising that a person of my culinary tastes should have been very curious4 8,i will send for the receipt10 said ,i4 8,but that will not benefit you10 he replied1 8for ,i have given the receipt to several of my friends1 and they never succeed4 ,instead of the light production three or four inches high of my country friend1 the others are heavy1 waxy affairs1 very different40 ,i actually took a little journey to see the lady1 to get any side explanations from her own lips4 ,i was repaid1 as you will see by trying the pie4 ,ingredients3 ,for two pies1 five eggs1 three quarters of a cupful of butter1 one cupful of sugar1 and necessary flavoring4 ,beat the yolks and sugar together until they are a perfect froth4 ,beat the butter until it is a creamy froth also4 ,now quickly add them together1 flavoring with a little extract of vanilla4 ,bake it in a crust3 it will rise very light4 ,as soon as done1 have ready the whites of the eggs beaten to a stiff froth1 sweetened with a little sugar1 and flavored with a few drops of the extract4 ,spread this over the tops of the pies1 which return to the oven1 to receive a delicate coloring4 ,the lady says the secret of the pies not becoming heavy is in cutting them1 and distributing them on the plates1 as soon as they are cooked1 and still hot2 that if they are allowed to cool without cutting them1 they will fall4 ,this is rather strange2 nevertheless1 it seems to be true4 ,,small ,,vols-,,au-,,vent1 ,,or ,,patty-,,cases4 ,make puff paste as before described2 give it six or seven turns1 wetting the top of the paste1 before turning it the last time1 with water or a little lemon-juice2 roll it out evenly about a third of an inch thick4 ,cut out as many cakes as are required with a circular tin cutter 7a scolloped one is prettier7 about two inches in diameter4 ,now take a second cutter about half an inch smaller in diameter than the first1 and press it into the tops of the patties1 allowing it to sink half-way through the crust2 or cut the patties with a sharp penknife1 tracing it around a little paste-board model4 ,illustration ,when all are cut1 brush over the tops with beaten egg1 being careful not to moisten the edges2 if they are to be filled with sweetmeats1 sprinkle sugar over the tops4 ,when baked1 take off the marked-out covers1 and cut out the centres without defacing the outsides4 ,keep them in a warm place until just before serving1 when they should be filled1 and covered with the little crust tops4 ,in entertaining1 it will be found very convenient to purchase patty-cases at the confectioner's4 ,they can be reheated the last five minutes1 and filled with any thing preferred made at home4 ,they are also quite cheap4 ,,oysters ,,for ,,vols-,,au-,,vent1 ,,scallop-,,shells1 ,,or ,,served ,,on ,,buttered ,,toast ,,for ,,breakfast 7,no4 #a74 ,bring a canful or a quart of oysters to the boiling-point in their liquor2 then drain them4 ,put butter the size of half an egg into a saucepan1 and when hot add half a small onion 7cut very fine7 and a tea-spoonful of flour1 stirring them well2 add then half a tea-cupful of the juice in a can of mushrooms1 pepper1 salt1 a sprig of parsley 7cut very fine71 half a box of mushrooms 7chopped not too fine72 then add the oysters4 ,stir all together over the fire for a minute2 add a few drops of lemon-juice4 ,this is a very nice filling for vols-au-vent made as in receipt4 ,,oysters ,,for ,,vols-,,au-,,vent1 ,,scallop-,,shells1 ,,or ,,served ,,on ,,buttered ,,toast ,,for ,,breakfast 7,no4 #b74 ,put the oysters on the fire in their own liquor1 and when they are just beginning to simmer skim them out quickly with a perforated ladle2 if there is too much juice in the saucepan1 pour out all except what is necessary for making a sauce of creamy thickness for the oysters2 skim this well1 and make it as thick as rich cream with flour and butter smoothed together 7roux74 ,season it well with salt and ,cayenne pepper2 some add also a little nutmeg4 ,when cooked enough1 take the sauce off the fire1 add the yolks of two or three eggs well beaten1 and the oysters4 ,let them merely become hot again on the range without allowing them to boil4 ,serve immediately4 ,if these preparations are used for scallop-shells1 sprinkle some cracker-crumbs over the tops1 and brown them quickly with a salamander4 ,,vols-,,au-,,vent ,,of ,,oysters 7,no4 #c74 ,fill the vols-au-vent 7made as in preceding article7 with oysters prepared as follows3 ,beard and put them into a stew-pan with a little stock2 as soon as they are cooked1 cut them in two2 add three or four table-spoonfuls of the oyster-liquor to the stock1 and add to it a roux of a little butter and flour2 add then a very little cayenne1 a little nutmeg1 and two or three table-spoonfuls of cream4 ,it should be rather thicker than cream4 ,fill the pastry the last thing before serving1 and cover with the tops4 ,,vols-,,au-,,vent ,,of ,,sweet-,,breads4 ,prepare the sweet-breads as described in receipt for frying them in the saut pan 7see page #aeb71 preparing also the same cream-sauce4 ,after the sweet-breads are cooked1 cut them into dice1 or into rather small pieces2 fill the vols-au-vent with them1 pouring over them a little of the cream-sauce2 cover with the vols-au-vent tops4 ,,vols-,,au-,,vent ,,of ,,chickens1 ,,shrimps1 ,,salmon1 ,,mushrooms1 ,,veal1 ,,game1 ,,etc4 ,fill the vols-au-vent with almost any kind of meat or fish cut into dice1 pouring over them a very little sauce4 ,do not add too much sauce1 as it would run through the sides4 ,for chicken1 a ,bechamel or a cream sauce is good2 for shrimps1 a shrimp-sauce2 for salmon or any other kind of fish1 ,hollandaise1 shrimp1 pickle1 or any fish sauce2 for veal or lamb1 a little thickened gravy4 ,this is a very good way of using up remnants of any kind of fish or meat4 ,,vols-,,au-,,vent1 ,,with ,,strawberries1 ,,raspberries1 ,,or ,,currants 7,english ,lady74 ,instead of sprinkling sugar over the tops of the vols-au-vent1 glaze them on top with four ounces of sugar boiled to a candy1 on which sprinkle some fine pieces of pounded loaf-sugar4 ,take about one-fourth of the ripest of the strawberries to be used1 mash them fine1 add a little more sugar to what remains of the sugar used for glazing1 and after boiling it so that it is not quite ready to candy1 add the mashed strawberries and their juice2 skim the mixture1 and as soon as it sticks to the fingers take it off the fire4 ,just before serving1 fill the vols-au-vent with the fresh strawberries1 and cover them with the sirup1 when it is cold4 ,proceed in the same manner with raspberries and red and white currants4 ,,vols-,,au-,,vent1 ,,with ,,strawberries1 ,,etc4 ,when the vols-au-vent are nearly or quite done1 take them out of the oven1 brush the tops over with the white of an egg1 then sprinkle over this coarse sugar2 return them to the oven to set the glaze4 ,at the moment of serving1 fill the vols-au-vent with fresh strawberries1 raspberries1 or any kind of preserved fruit4 ,place a few spoonfuls of whipped cream over the tops of the fruit4 ,,lemon ,,paste 7for ,tarts or ,patties74 ,to one pound of lump-sugar add six eggs1 leaving out the whites of two1 the juice of four large lemons1 with the grated rinds of three of them1 and one quarter of a pound of very good butter4 ,put all into a stew-pan1 and stir gently over a slow fire 7or set the basin into a pan of boiling water7 until it becomes thick and looks like honey2 do not let it boil4 ,pour it into bottles or jars1 and keep it in a cool place4 ,it will keep three or four years4 ,bake the crust for the tarts4 ,put in a little of the lemon paste while the crusts are hot4 ,then return them to the oven1 to remain until the paste is nicely melted1 when the tarts will be quite ready4 ,,mince-,,meat ,,patties4 ,either make or purchase the patty-shells1 and just before serving fill them with mince-meat 7see page #bci71 and heat them for a few minutes in the oven4 ,,cream ,,rissoles 7,rissoles la ,crme74 ,the cream rissoles are made as meat rissoles 7see page #adb71 substituting the corn-starch pudding described for fried cream 7see page #bcj7 for the prepared meat2 or the rissoles may be filled with apple-sauce1 marmalade1 or any of the stewed fruits or berries4 ,,canning4 ,this is a most valuable manner of preserving vegetables and fruits4 ,in cities where vegetables1 fruits1 or berries are bought at high prices1 and perhaps not entirely fresh at that1 my experience has taught me that it is cheaper to buy the canned fruits than to have them put up in the house4 ,in the country the expense is very little1 as the cans may be purchased in quantities very cheap2 and1 with proper care in cleaning and drying them1 they can be used several times4 ,the manner of canning one kind of fruit or vegetable applies to almost all kinds1 except corn4 ,i would not advise any one to attempt canning corn without the correct process direct from ,mr4 ,winslow himself4 ,by mixing corn and tomatoes together no difficulty will be found4 ,gumbo and tomato mixed are valuable for soup4 ,canned tomatoes are invaluable in a household4 ,they are very easily managed1 and are as desirable for soups and sauces as for a separate vegetable dish4 ,if fruits or vegetables of any kind are quite fresh1 and there is not too large a quantity scalded at one time to prevent careful management of each can1 not one can in a hundred will be lost4 ,i also advise the canning of sweetmeats of every kind4 ,in that case the same amount of sugar is not required1 and the fruit does not have to be boiled until the natural flavor is entirely lost4 ,if glass jars are used instead of cans1 they must be put on the fire in cold water with a plate or piece of wood in the bottom of the kettle4 ,they should not be filled until the water is boiling1 and then they will not be broken4 ,they should be sealed as soon as possible after they are filled1 and when they are cold the covers should again be tightened1 as the glass will contract a little after cooling4 ,,to ,,can ,,tomatoes4 ,let them be entirely fresh4 ,put scalding water over them to aid in removing the skins4 ,when the cans with their covers are in readiness upon the table1 the red sealing-wax 7which is generally too brittle1 and requires a little lard melted with it7 is in a cup at the back of the fire1 the tea-kettle is full of boiling water1 and the tomatoes are all skinned1 we are ready to begin the canning4 ,first put four cans 7if there are two persons1 three if only one person7 on the hearth in front of the fire2 fill them with boiling water4 ,put enough tomatoes in a porcelain preserving kettle to fill these cans2 add no water to them4 ,with a good fire let them come to the boiling-point1 or let them all be well scalded through4 ,then1 emptying the hot water from the cans1 fill them with the hot tomatoes2 wipe off the moisture from the tops with a soft cloth1 and press the covers on tightly4 ,while pressing each cover down closely with a knife1 pour carefully around it the hot sealing-wax from the tin cup1 so bent at the edge that the wax may run out in a small stream4 ,hold the knife still a moment longer1 that the wax may set4 ,when these cans are sealed1 continue the operation until all the tomatoes are canned4 ,now put the blade of an old knife in the coals1 and when it is red-hot run it over the tops of the sealing-wax to melt any bubbles that may have formed2 then1 examining each can1 notice if there is any hissing noise1 which will indicate a want of tightness in the can1 which allows the steam to escape4 ,if any holes are found1 wipe them1 and cover them while the cans are hot with a bit of the sealing-wax4 ,there will be juice left after the tomatoes are canned4 ,season this and boil it down for catchup4 ,,to ,,can ,,peaches4 ,cling-stones are best4 ,pare1 halve1 and stone them4 ,boil the stones or pits until all the flavor is extracted2 then1 having every thing in readiness1 as described in the preceding article1 pour off the water from the pits1 and when it is at boiling-point1 throw into it enough peaches to fill three or four cans2 sprinkle over sugar to taste1 or about as much as would be sprinkled over fresh peaches for the table4 ,when just scalded1 can them1 placing round pieces of writing-paper dipped in brandy over the tops of the peaches before putting on the covers4 ,pears1 plums1 and all kinds of fruit and berries are thrown into a little boiling water sweetened to taste1 scalded1 and canned in the same manner as tomatoes4 ,,string-,,beans4 ,next to tomatoes1 the vegetable easiest to can is1 perhaps1 the string-bean4 ,remove the tough strings at the sides1 and break the bean into two or three pieces4 ,when all ready1 throw them into a little boiling water1 scald1 and then can them4 ,,okra ,,and ,,tomatoes are merely mixed and scalded together4 ,some add pepper and salt1 yet these are not necessary in canning4 ,this makes a most delicious soup added to a little stock4 ,,raspberries are especially easy to can4 ,they are merely thrown into a little boiling water 7which is slightly sweetened71 scalded1 and then canned4 ,they are very wholesome and nice as a sauce for tea4 ,,greengages should be canned without skinning4 ,they should be well scalded in a little sweetened boiling water before canning4 ,,corn4 ,since writing the preceding discouraging remark about corn1 ,i have found1 in a ,supreme ,court decision1 ,mr4 ,winslow's receipt for canning corn1 as follows3 ,fill the cans with the uncooked corn 7freshly gathered7 cut from the cob1 and seal them hermetically2 surround them with straw to prevent them striking against each other1 and put them into a boiler over the fire1 with enough cold water to cover them4 ,heat the water gradually1 and when they have boiled an hour and a half1 puncture the tops of the cans to allow the escape of gases1 then seal them immediately while they are still hot4 ,continue to boil them for two hours and a half4 ,in packing the cut corn in the can1 the liberated milk and juices surround the kernels1 forming a liquid in which they are cooked4 ,this process1 patented by ,mr4 ,winslow1 is by far the best one for preserving the natural flavor of green sweet corn4 ,,succotash4 ,lima beans and corn mixed4 ,they should be boiled until they are thoroughly done4 ,,corn ,,and ,,tomatoes make a good combination for canning4 ,the corn1 however1 should be thoroughly cooked1 and mixed with the tomatoes1 after the latter have been scalded merely4 ,,preserves4 ,to make clear1 good preserves requires3 #ast4 ,no economy of trouble2 #b;d4 ,that the fruit be perfectly fresh1 alive from the tree or bush1 or1 as a friend says1 8tasting of the sun40 ,the ,french make the clearest1 best preserves1 because they spare no pains4 ,they first prepare their sirup or clarified sugar2 then1 after neatly and carefully paring or dressing their fruit1 cook a few pieces at a time1 or only as many as they can oversee1 carefully lifting each piece out of the sirup the moment it is done4 ,how they preserve strawberries in bottle 7each little bottle of which sells for seventy-five cents71 retaining the full flavor and almost the firmness of the fresh strawberries1 is something for me to investigate4 ,i consider the peach marmalade the most valuable preserve1 as it is useful in preparing desserts4 ,it is a good sauce for almost any kind of pudding1 especially corn-starch and rice puddings4 ,preserves are generally made too sweet4 ,before hermetically sealed cans or jars were in general use1 it required a large quantity of sugar to keep the preserves from fermenting4 ,now1 in using cans1 one can suit the taste as to the sweetness of the preserve4 ,i prefer tin cans to glass bottles1 as sometimes the bottled jelly or preserves will ferment1 requiring a second cooking4 ,tin cans have never failed me4 ,others prefer bottles1 having no trouble1 they say1 in tightening them perfectly4 ,the citron preserve1 flavored with root ginger and lemon1 is a success4 ,it has the flavor of the ginger preserve from the ,west ,indies1 which is so fashionable1 expensive1 and serviceable as an accompaniment for ice-cream1 etc42 it is also inexpensive4 ,apples preserved with a flavor of lemon and ginger are particularly nice also2 of course1 they are not as firm as citron1 and do not imitate so well the ginger preserve4 ,the outside of the water-melon 7skinned7 makes a clear1 pretty preserve1 flavored in the same manner4 ,the next in favor is the greengage preserve1 which is as clear and beautiful as it is delicate in flavor4 ,peaches1 unless made into marmalade1 are better when canned with very little sugar than when preserved4 ,canned peaches1 half-frozen when served1 make a delicious dessert with cake4 ,first1 then1 for preserves the sirup must be made4 ,i give the old rule2 yet1 as before remarked1 if canned1 they may be made less sweet4 ,i generally use half a pound of sugar to a pound of fruit4 ,,sirup ,,for ,,preserves4 ,put two pounds of the best white sugar1 with one pint of fresh1 clear water1 into a white porcelain saucepan2 put it on the fire1 and before the sirup becomes hot mix well into it the partly beaten white of an egg4 ,when it begins to boil1 remove the scum as it rises2 watch it constantly that it does not boil over2 and continue to boil it until no more scum rises4 ,now peach1 pear1 greengage1 ,siberian crab-apple1 and cherry preserves are all made in the same manner4 ,the peaches are neatly peeled1 stoned1 and halved4 ,the pears are peeled1 cored1 and cut into two4 ,the greengage makes a prettier preserve without being skinned--pricking them1 and halving the stem4 ,the ,french preserve greengages in this manner4 ,some think the skins of plums are tough in preserves1 and throw them into boiling water to skin them4 ,the ,siberian crab-apple1 which makes a very good preserve1 is cored with a small tin tube or corer 7see page #eg74 ,half of the stem is cut from cherries4 ,when the sirup is gently boiling1 a few pieces are put into it at one time4 ,they are boiled until they become just soft4 ,do not allow them to break4 ,when the pieces are done1 take them carefully out1 and put more into the sirup until all are cooked2 pour the sirup over1 and put them into jars4 ,many add a little juice of lemon to pear1 crab-apple1 and plum preserves4 ,i would recommend a very little4 ,in the case of peaches1 more flavor is gained by boiling the pits1 if they are cling-stone 7which they should be--the ,white ,heath being the best preserving peach71 and after straining the water using it to make the sirup4 ,they will be firmer by laying the uncooked peaches into the sirup1 and letting them remain in it overnight1 cooking them the next morning4 ,others harden fruit by letting it remain ten or fifteen minutes in alum-water4 ,this impairs the flavor4 ,however1 for good1 clear preserves1 ,i prefer the first method of preserving them1 using the pits for the water with which to make peach marmalade4 ,peach marmalade and peach preserves should be made at the same time1 when the peaches of less pretentious appearance can be used for the marmalade4 ,boil preserves without a cover to the kettle4 ,,citron ,,preserves 7,miss ,leslie74 ,the citrons can be pared1 cored1 and sliced1 or cut into fancy shapes with cutters which are made for the purpose4 ,to six pounds of the citron1 use six pounds of sugar1 four lemons1 and a quarter of a pound of ginger-root4 ,put the slices of lemon into a preserving-kettle1 and boil them for half an hour1 or until they look clear1 in a little clear water2 then drain them4 ,save the water1 and put the slices into another dish with a little cold water2 cover them1 and let them stand overnight4 ,in the morning wrap the root-ginger 7bruised7 in a thin muslin cloth2 boil it in three pints of clear water until the water is highly flavored1 when take out the bag of ginger4 ,having broken up the loaf-sugar1 put it into the preserving-kettle with the ginger-water4 ,when the sugar is all melted1 set it over the fire2 boil1 and skim until no more scum rises4 ,then put in the pieces of citron and the juice of the lemons4 ,boil them in the sirup till all the slices are quite transparent4 ,do not allow them to break4 ,when done1 put them into the cans or jars1 pouring the sirup carefully over them4 ,if one desires to imitate the ,west ,indies ginger preserve1 the slices of lemon may not be added2 yet they are a pretty addition4 ,,quince ,,preserves 7,mrs4 ,hazard74 ,pare1 core1 and quarter the quinces4 ,select the best-looking quarters for the preserves2 the inferior-looking ones reserve1 with the cores and skins1 for the marmalade4 ,for the preserves1 allow three-quarters of a pound of sugar to a pound of fruit4 ,make a sirup as before described 7sirup for preserves71 allowing one pint of water to two pounds of sugar4 ,when it is clear1 and still boiling-hot1 add the hot quinces1 which have been boiled in just enough clear water to cover them well-boiled until they are tender1 or are easily pierced with a broom-straw--no longer4 ,the preserves are now ready to be put away4 ,with this proportion of fruit1 water1 and sugar1 the preserves will not have much juice4 ,what there is will form a thin1 clear jelly around the quinces after they are kept a short time3 the hot sirup will draw juice from the hot quinces to flavor and color it just enough4 ,there is much difference in the choice of quinces4 ,there is a kind which makes a white or light-colored preserve1 very inferior in flavor to the large quince1 which makes the red4 ,,tomato ,,preserves 7,mrs4 ,wilson74 ,choose little red1 plum-shaped tomatoes1 if red preserves are desired1 and the small yellow ones for yellow preserves4 ,peel1 and prick them with a large needle2 boil them slowly for half an hour in preserving-sirup1 with the juice of one lemon to every two pounds of tomatoes2 add also a little bag of ginger-root2 then skim out the tomatoes2 let them remain two or three hours in the sun to harden4 ,put the white of an egg into the sirup2 boil and skim well1 and pour it over the tomatoes4 ,the old rule is a pound of sugar to a pound of fruit4 ,i prefer three-quarters of a pound of the former to a pound of the latter4 ,the yellow tomatoes are preferable4 ,,grape ,,preserves4 ,squeeze with your fingers the pulp from each grape4 ,put the pulps on the fire1 and boil them until they are tender2 then press them through a colander1 so that the seeds may be taken out2 now add the skins to the pulps and juice4 ,put a cupful of sugar to each cupful of fruit1 and boil all together until of a thick consistency4 ,green-grape preserves are also nice4 ,in managing the green grapes1 halve them1 and extract the seeds with a small knife4 ,put also a cupful of sugar to a cupful of fruit4 ,many prefer the green to the ripe grape preserves4 ,,apple ,,ginger4 ,boil ginger-root1 tied in a thin muslin bag1 in clear water until the water is well flavored2 make a sirup of this water and sugar1 adding to it a little lemon-juice1 and allowing three-quarters of a pound of sugar to a pound of apples4 ,when the sirup is skimmed clear1 boil in it a few quarters of the apples at a time1 until they become clear--no longer4 ,replace the apples in the sirup when it becomes cold4 ,the golden pippins should be used4 ,this preserve can be made without ginger4 ,,candied ,,fruits4 ,boil peaches1 plums1 pears1 apricots1 cherries1 or almost any fruit dressed1 in a thick sirup made with a tea-cupful of water to each pound of sugar1 until tender--no longer4 ,let them remain two days in the sirup2 then take them out1 drain them1 and sprinkle sugar over each piece separately4 ,dry them slowly in the sun or in an oven not too warm4 ,,marmalades4 ,to produce the best marmalades1 choose ripe and luscious fruits4 ,cut them into pieces1 and put them into the preserving-kettle with layers of sugar1 placing fruit at the bottom4 ,for marmalades of peach1 pear1 green grape1 pine-apple1 quince1 or plum1 allow three-quarters of a pound of sugar to a pound of fruit4 ,if the fruit is not very juicy1 add a little water4 ,be careful that the marmalade does not burn4 ,when the whole begins to look clear1 and becomes thick by cooling a portion of it on a plate1 it is done1 and may be put into jars at once4 ,,quince ,,marmalade4 ,save the water in which the quinces for preserving were boiled2 add to it the skins and cores1 rejecting those which are worm-eaten or discolored4 ,after boiling about half an hour1 strain through a colander1 allowing the pulp only to pass4 ,to this juice add the reserved quince quarters and the sugar 7three-fourths of a pound of sugar to one pound of fruit74 ,let all boil together slowly for about an hour and a half1 stirring occasionally1 and breaking the quinces into small pieces4 ,when done1 pour it into glasses or bowls4 ,the marmalade will harden1 and each mold will form a convenient little dish for lunch4 ,,peach ,,marmalade is made as above4 ,yet more flavor may be obtained by boiling the pits until their flavor is extracted2 then remove them1 and continue boiling the water until you have sufficient to add to the peaches4 ,,orange ,,marmalade4 ,allow three-quarters of a pound of sugar to a pound of fruit4 ,cut the peels so that they may be removed in four pieces4 ,boil these peels in a large quantity of water for two hours2 then cut them into fine shreds4 ,while these are boiling1 press the inside of the oranges through a sieve fine enough to prevent the seeds and skin from passing through4 ,for every five oranges1 add the grated rind and juice of one lemon4 ,put all into a preserving-kettle with the sugar4 ,when done1 the marmalade should be quite thick and solid4 ,cover closely in little preserving-jars4 ,,raspberry ,,jam4 ,use three-quarters of a pound of sugar to a pound of fruit4 ,first boil the fruit a few minutes with very little water2 then add the sugar4 ,boil three-quarters of an hour1 stirring well4 ,fill little jars or glasses1 covering them first with papers soaked in brandy1 and then with second papers moistened with the whites of eggs1 and pressed against the sides of the glasses to exclude the air4 ,,greengage ,,jam4 ,use three-quarters of a pound of sugar to a pound of fruit4 ,skin and stem ripe greengages1 and boil them quickly for three-quarters of an hour with the sugar1 and only enough water to keep them from burning at first4 ,skim1 and stir very frequently4 ,,brandy ,,peaches4 ,use cling-stone peaches4 ,rub off the down from each one1 and prick it to the stone with a silver fork4 ,make a sirup with half a pound of sugar for each pound of peaches1 and half a tea-cupful of water for each pound of sugar2 also add a little white of egg slightly beaten4 ,skim1 when it boils1 as long as the scum rises4 ,then put in the peaches1 boiling them slowly until they are just tender1 and no longer2 then take them carefully out4 ,remove the sirup from the fire1 and add to it half a pint of the best brandy to a pound of peaches4 ,now pour this over the peaches4 ,can them1 or put them into jars1 well secured4 ,apricots and greengages brandied are made in the same way4 ,,to ,,jelly ,,fruits4 ,to make jelly clear1 the fruit must be quite fresh1 and all blemishes removed4 ,have the flannels used for straining perfectly clean and white4 ,nearly all jellies are made in the same way1 whether currant1 plum1 ,siberian crab-apple1 gooseberry1 quince1 apple1 peach1 or grape4 ,some add less sugar to the sweeter fruits4 ,the first five fruits mentioned are exceedingly easy to jelly2 the grape is often quite vexatious1 with its perverse inclinations4 ,cherries will not jelly without gelatine4 ,after having freed the fruit from all blemishes1 put them into a porcelain preserving-kettle1 with only enough clear water to keep them from burning at first4 ,let them boil slowly until quite soft2 then1 putting them into a flannel cloth1 press from them all the juice possible4 ,strain the juice two or three times through a clean cloth2 then return it to the clean preserving-kettle1 adding a cup of sugar for every cup of juice1 and the beaten white of an egg for the whole4 ,the rule is to boil the sirup 7without stirring7 very rapidly for twenty minutes1 not counting the minutes until it begins to boil4 ,the safest rule is to boil it until it runs a little thick upon the spoon2 then let it run through the jelly-bag without pressing it4 ,if there is any fear of the jelly becoming too hard before it all runs through1 place it near the fire4 ,the most convenient jelly-strainer is made by fastening the four corners of a flannel cloth to a filter-stool 7see page #eg74 ,if the first dripping of the jelly is not entirely clear1 return it to the strainer until it runs perfectly limpid4 ,put the jelly into glasses2 and1 after it has become quite firm1 cut out little papers to fit the tops1 which should be dipped in brandy4 ,place over these second papers larger ones1 which have been dipped in the whites of eggs4 ,press the edges against the sides of the glasses1 to exclude the air4 ,,currant ,,jelly4 ,follow the preceding directions4 ,a jelly of prettier color is obtained by mixing the white and red currants4 ,some take the trouble to make jelly from the white and red currants separately1 then harden it in successive layers in the glasses4 ,in this way1 the jelly has to be made on different days1 allowing time for each layer to harden4 ,another pretty arrangement is to melt the jelly the day before it is served at the table1 and put it into a little jelly-mold4 ,the next day it will be quite hard enough to turn out4 ,,currant ,,jelly 7from ,scribner's ,monthly74 8,this receipt has three advantages3 ,first1 it never fails1 as the old plan is sure to do five times out of eight2 secondly1 it requires but half the usual quantity of sugar1 and so retains the grateful acidity and peculiar flavor of the fruit2 thirdly1 it is by far less troublesome than the usual method4 ,weigh the currants without taking the trouble to remove the stems2 do not wash them1 but carefully remove leaves and whatever may adhere to them4 ,to each pound of fruit allow half the weight of granulated or pure loaf sugar4 ,put a few currants into a porcelain-lined kettle1 and press them with a potato-masher1 or any thing convenient1 in order to secure sufficient liquid to prevent burning2 then add the remainder of the fruit1 and boil freely for twenty minutes1 stirring occasionally to prevent burning4 ,take out and strain carefully through a three-cornered bag of strong1 close texture1 putting the liquid into either earthen or wooden vessels--never in tin1 as the action of the acid on tin materially affects both color and flavor4 ,when strained1 return the liquid to the kettle1 without the trouble of measuring1 and let it boil thoroughly for a moment or so1 and then add the sugar4 ,the moment the sugar is entirely dissolved1 the jelly is done1 and must be immediately dished1 or placed in glasses4 ,it will jelly upon the side of the cup as it is taken up1 leaving no doubt as to the result4 ,gather the fruit early1 as soon as fully ripe1 since the pulp softens and the juice is less rich if allowed to remain long after ripening4 ,in our climate1 the first week in ,july is usually considered the time to make currant jelly4 ,never gather currants or other soft or small seed fruit immediately after a rain for preserving purposes1 as they are greatly impoverished by the moisture absorbed4 ,in preserving all fruits of this class1 if they are boiled until tender or transparent in a small quantity of water1 and the sugar is added afterward1 the hardness of the seeds1 so objectionable in small fruits1 will be thus avoided4 ,a delicious jam may be made of blackberries1 currants1 and raspberries1 or with currants with a few raspberries to flavor1 by observing the above suggestion1 and adding sugar1 pound for pound1 and boiling about twenty minutes40 ,,mrs4 ,,walworth',s ,,currant ,,jelly4 ,this jelly took the premium at the fair1 for it was not only of fine flavor1 but of crystal clearness4 ,an equal proportion of red and white currants was placed in the whitest of porcelain kettles1 with a very little clear water1 just enough to keep the fruit from burning at first1 and was boiled twenty minutes1 then poured into a jelly-bag2 this was not squeezed or touched until a quantity of clear liquid had run through4 7,the bag afterward can be well pressed1 and the second juice can be made into an inferior jelly47 ,to each pint of the first clear liquid was added a pound of loaf-sugar2 it was then returned to the porcelain kettle 7well cleaned71 and1 after it came to the boiling-point1 was boiled twenty-five minutes4 ,the jelly was again passed through the bag1 after being well cleaned4 ,,compotes are fresh fruits boiled when needed1 with very little sugar4 ,i consider it a pity to cook or stew peaches1 when they are so much better fresh1 with sugar sprinkled over them and half-frozen4 ,and what a destruction of fine pears6 ,however1 compotes are much appreciated and used in ,france4 ,i value compotes of apples1 however1 and also of inferior hard pears4 ,the first two of the receipts are from ,professor ,blot4 ,,sirup ,,for ,,compotes4 ,a pound of sugar in a porcelain stew-pan1 with a pint of water1 a wine-glass of brandy1 and a small piece of grated cinnamon4 ,set it on a slow fire1 skimming off the foam2 boil it for ten minutes2 then1 after cooling1 bottle it1 and by cooking well it will keep for months in a cool1 dry place4 ,,compote ,,of ,,peaches ,,and ,,apricots4 ,cut the fruit in two2 take out the stones2 throw them into boiling water 7a very little lemon added7 for two minutes2 then throw them into cold or ice water1 taking them out immediately4 ,this makes them white4 ,then peel them4 ,put a pint of water into a porcelain pan1 and set it on a good fire2 when boiling-hot1 put in the apricots or peaches1 and skim off the foam2 as soon as soft1 take them out1 place them on a dish1 and pour over sirup4 ,,compote ,,of ,,apples4 ,quarter1 peel1 core1 and cook apples in a stew-pan1 with a little water and sugar4 ,take out the apples when cooked4 ,boil down the sirup 7adding sliced lemon and some raisins7 to a jelly2 then pour it over the apples4 ,brandy added improves it4 ,a ,,beautiful ,,stuffed ,,compote4 ,choose large fine pippins of equal size2 pare them1 and take out the cores1 leaving the apples entire2 cook them about three parts done in sirup2 drain and bake them a few moments in a quick oven4 ,when they are done and still hot1 fill the interior with peach marmalade4 ,now roll each apple in jelly produced by boiling down the sirup used to boil the apples2 this will give the apples a beautiful gloss4 ,dish them in pyramidal form2 put cream1 or whipped cream1 or a little maraschino1 around the base4 ,or1 form them into a dome1 and pour over them a mringue of beaten whites of eggs and sugar1 sticking regularly over the top sweet almonds cut into four lengths 7same size72 put it into the oven to brown4 ,this looks like the apple hedgehog4 ,or1 pour among the apples1 before pouring over the mringue1 a marmalade of apples or boiled rice4 ,,pickles ,,and ,,catchups4 ,,pickles1 ,,for ,,country ,,use 7,mrs4 ,shaw74 ,make a brine strong enough to bear the weight of an egg4 ,into this put cucumbers fresh from the garden4 ,they will keep in this brine indefinitely4 ,whenever fresh pickles are wanted1 take out as many as are desired from the brine1 and let them soak in fresh water two days1 changing the water once4 ,now put two quarts of the best cider vinegar 7to fifty cucumbers7 on the fire in a porcelain kettle1 with one ounce of whole pepper1 half an ounce of mustard-seed1 one ounce of ginger sliced1 half an ounce of mace1 a small stalk of horse-radish1 a piece of alum the size of a large pea1 and half a cup of sugar4 ,tie up the spices in three muslin bags4 ,boil all together ten minutes2 then pour all over the pickles4 ,it is not necessary to scald the cucumbers1 yet many do so1 putting them into the kettle1 with the vinegar and spices when cold1 and covering the bottom1 sides1 and top closely with cabbage leaves1 which improve the color4 ,if they are not green enough at the first scalding1 scald them a second time1 with fresh leaves around4 ,this receipt is especially desirable for people living in the country1 because1 having many vines1 the cucumbers of any size preferred can be picked each day1 washed1 and put into the brine4 ,,indian ,,pickle4 ,ingredients3 ,to every gallon of vinegar put four ounces of curry powder1 four ounces of mustard powder1 three ounces of bruised ginger1 two drams of ,cayenne pepper1 two ounces of turmeric1 two ounces of garlic1 half a pound of onions 7skinned71 and a quarter of a pound of salt4 ,put all into a stone jar4 ,cover it with a bladder wet with the pickle1 and keep it warm by the fire for three days1 shaking it well three times a day4 ,any thing may be put into this preparation1 excepting red cabbage and walnuts4 ,gather every thing fresh1 such as small cucumbers1 green grapes1 green tomatoes1 cauliflowers1 small onions1 nasturtiums1 string-beans1 etc41 etc4 ,wipe them1 cut them when too large1 and throw them fresh into the vinegar4 ,,chowchow ,,pickle 7,miss ,beltzhoover74 ,ingredients3 ,one peck of green tomatoes1 half a peck of ripe tomatoes1 half a dozen onions1 three heads of cabbage1 one dozen green peppers1 and three red peppers4 ,chop them any size you choose1 then sprinkle half a pint of salt over them4 ,put them into a coarse cotton bag4 ,let them drain twenty-four hours4 ,put them into a kettle1 with three pounds of brown sugar1 half a tea-cupful of grated horse-radish1 one table-spoonful each of ground black pepper1 ground mustard1 white mustard1 mace1 and celery seed4 ,cover all with vinegar1 and boil till clear4 ,,to ,,pickle ,,cauliflowers4 ,cut the cauliflowers into little flowerets of equal size4 ,throw them into boiling salted water4 ,place them at the back of the range1 and when they are just about to boil take them off and drain them4 ,put them into jars4 ,boil 7about fifteen minutes7 enough vinegar to well cover them1 seasoning it with one ounce of nutmeg1 one ounce of mustard-seed1 and half an ounce of mace to three quarts of vinegar4 ,pour this hot over the cauliflowers1 adding a little sweet-oil the last thing1 to cover the top4 ,cover them1 while warm1 with a bladder or fine leather over their corks4 ,,pickled ,,walnuts4 ,ingredients3 ,one hundred walnuts1 salt and water1 one gallon of vinegar1 two ounces of whole black pepper1 half an ounce of cloves1 one ounce of allspice1 one ounce of root ginger sliced1 one ounce of mace4 ,gather the walnuts in ,july1 when they are full grown4 ,they should be soft enough to be pierced all through with a needle4 ,prick them all well through4 ,let them remain nine days in brine 7four pounds of salt to each gallon of water71 changing the brine every third day4 ,drain them1 and let them remain in the sun two or three days until they become black4 ,put them into jars1 not quite filling them4 ,boil the vinegar and spices together ten minutes1 and pour the liquid over the walnuts4 ,they will be fit for use in a month1 and will keep for years4 ,,pickled ,,green ,,tomatoes ,,and ,,onions 7,mrs4 ,monks74 ,chop one peck of green tomatoes1 and half a peck of onions4 ,let them stand two days in layers of salt4 ,bring vinegar 7enough just to cover them7 to the boiling-point4 ,put in the vegetables1 mixed with cloves 7one ounce71 allspice 7one ounce71 white mustard-seed 7two ounces71 and red peppers 7five large ones shredded74 ,when well scalded1 they are ready to be put in jars4 ,,pickled ,,onions4 ,select small silver-skinned onions4 ,after taking off the outside skins1 remove with a knife one more skin1 when each onion should look quite clear4 ,put them into strong brine for three days4 ,bring vinegar to a boil with one or two blades of mace and some whole red peppers4 ,pour it hot over the onions well drained from the brine4 ,,pickled ,,bell ,,peppers4 ,cut a slit in the side of each pepper1 and take out all the seeds4 ,let them soak in brine 7strong enough to float an egg7 two days4 ,then1 washing them in cold water1 put them into a stone jar4 ,pour over them vinegar boiled with cinnamon1 mace1 and nutmeg4 ,whenever they are wanted to be served1 stuff each one with a boiled tongue cut into dice1 and mixed with a ,mayonnaise dressing4 ,or little mangoes may be made1 stuffing each one with pickled nasturtiums1 grapes1 minced onions1 red cabbage or cucumbers1 seasoned with mustard-seed1 root ginger1 and mace4 ,,ripe ,,cucumber ,,pickles4 ,pare and seed ripe cucumbers4 ,slice each cucumber lengthwise into four pieces1 or cut it into fancy shapes1 as preferred4 ,let them stand twenty-four hours covered with cold vinegar4 ,drain them3 then put them into fresh vinegar1 with two pounds of sugar1 and one ounce of cassia-buds to one quart of vinegar4 ,boil all together twenty minutes4 ,cover them closely in a jar4 ,,sweet ,,pickled ,,peaches4 ,to seven pounds of peaches allow three and three-quarter pounds of sugar1 one quart of vinegar1 two ounces of cloves1 and two ounces of stick-cinnamon4 ,pare the peaches1 and stick one or two cloves into each one4 ,boil the sugar and vinegar1 with several sticks of cinnamon1 for five minutes1 then put in the peaches4 ,when cooked till thoroughly done1 take them out4 ,boil the sirup1 reducing it to nearly half1 and pour it over the peaches4 ,,strawberry ,,pickle4 ,ingredients3 ,seven pounds of strawberries1 three and a half pounds of brown sugar1 one and a half pints of cider vinegar1 one ounce of cloves1 one ounce of stick-cinnamon4 ,place the strawberries and spices in alternate layers in a deep dish4 ,boil the sugar and vinegar three minutes1 and pour it over them1 letting them remain until the next day4 ,the second day pour the liquor off and boil it again three minutes1 returning it1 as before1 to the strawberries4 ,let them remain until the third day1 when boil all together over a slow fire for half an hour4 ,put it away in jars4 ,,tomato ,,catchup4 ,boil one bushel of tomatoes in a porcelain kettle until soft2 press them through a sieve2 then add half a gallon of vinegar1 two ounces of cloves1 one and a half pints of salt1 one ounce of ,cayenne pepper1 five heads of garlic 7skinned and chopped71 two ounces of whole pepper1 one pound of allspice1 five ounces of mace1 and five ounces of celery seed4 ,mix all together2 and boil until it is reduced to half4 ,strain1 and bottle it4 ,,tomato ,,catchup 7,mrs4 ,cramer1 of ,troy74 ,ingredients3 ,one peck of tomatoes1 two quarts of vinegar1 five table-spoonfuls of mustard1 five table-spoonfuls of salt1 four table-spoonfuls of black pepper1 two table-spoonfuls of cloves1 three table-spoonfuls of allspice1 and two tea-spoonfuls of red pepper4 ,let it boil an hour4 ,strain it through a sieve4 ,,gooseberry ,,catchup 7,mrs4 ,shaw74 ,ingredients3 ,three pounds of fruit1 four pounds of sugar1 one pint of vinegar1 two ounces of cloves1 and two ounces of cinnamon4 ,boil all four hours4 ,bottle it4 ,,cucumber ,,catchup4 ,grate the cucumbers1 and strain off the water through a colander4 ,add six large onions 7chopped very fine7 to a gallon of the grated and strained cucumbers4 ,add vinegar1 salt1 ,cayenne pepper1 and horse-radish to taste4 ,bottle it without cooking4 ,,cheese4 ,in ,england1 and at almost every well-appointed table in ,america1 cheese is a positive necessity to a good table4 ,brillat ,savarin1 in his 8,physiologie du ,gout10 says1 8,un beau dner sans vieux fromage est une jolie femme qui il manque un il40 ,among the best cheeses of ,england are the ,stilton and ,cheshire2 of ,france1 are those of ,neufchatel1 ,brie 7fromage de ,brie71 and the fromage de ,roquefort4 ,the fromage de ,roquefort is1 perhaps1 one of the most popular of all cheeses4 ,the ,gruyre cheese of ,switzerland is also a well-known cheese4 ,it is made from new milk1 and flavored with a powdered herb4 ,in serving this cheese1 ,french mustard1 pepper1 and salt are usually passed at the same time4 ,the ,roquefort cheese is made of a mixture of sheep's and goat's milk3 the first communicates consistence and quality2 the latter1 whiteness and a peculiar flavor4 ,the ,parmesan 7an ,italian cheese7 is made of skimmed milk4 ,it is a high-flavored and hard cheese1 and is not sent to market until it is six months old1 and is often kept for three or four years4 ,it is extensively used1 grated1 for cooking4 ,the ,stilton cheese is made by adding the cream of the preceding evening's milk to the morning's milking1 producing a very rich and creamy quality4 ,this cheese is preferred by epicures when it is old1 after having been buried for some time in tin cans to become moldy4 ,the ,cheshire is made with rich new milk4 ,this cheese can be appreciated without cultivating a taste for it4 ,our ,american cheeses1 since the introduction of the factory system1 are exported in immense quantities to ,england1 where they are much sought for1 and considered by epicures as great luxuries4 ,this is generally astonishing to ,americans abroad1 who1 at home1 often consider it only in rule to offer guests cheese of foreign manufacture4 ,i think1 however1 in comparison with our own1 the celebrated foreign cheeses have one advantage4 ,the latter take the name of the exact locality where they are manufactured2 consequently1 when people speak of a ,stilton or of a fromage de ,brie they know exactly of what they are talking2 not so of ,american cheese4 ,american cheese means that which may be superior1 good1 bad1 or indifferent3 it is too general a name4 ,america has hundreds of cheese manufactories1 and not a famous one2 although many of them make that which would do credit to ,america as the greatest cheese-making country in the world1 if only these best specimens were more generally known4 ,i have taken great pains in trying to decide which of many samples is the best ,american cheese1 and have decided upon one made in ,otsego ,county1 ,new ,york1 which is called the 8,english dairy0 cheese4 ,before proceeding any further1 ,i shall enter my protest against that name4 ,why do they not call it ,otsego cheese8 ,if it were eaten in ,london1 an ,englishman would certainly flatter himself that it was made in ,england4 ,if they will only change the name1 then1 ,i will take more pleasure in saying that the ,otsego cheese is undoubtedly one of the best specimens of ,american cheeses4 ,it has a dark-yellow color1 is very rich1 and highly flavored4 ,the pastures of ,otsego ,county are exceptionally fine1 and its general advantages of climate1 etc41 render its locality one of the best adapted for the manufacture of cheese4 ,one of the best specimens of cheese of a milder character1 white and well-flavored1 is made at ,milan1 ,cayuga ,county1 ,new ,york1 the name of which might be ,cayuga cheese4 ,perhaps the cheapest of the foreign famous cheeses is the ,neufchatel4 ,it comes in little rolls about an inch thick and three inches long1 is enveloped in tin-foil1 and costs about twenty cents a roll4 ,two rolls are quite sufficient for a large dinner4 ,it is a delicious cheese4 ,care must be taken1 however1 when purchasing1 to ascertain that it is not musty4 ,the tariff may be saved by purchasing the ,neufchatel manufactured in ,new ,jersey and ,westchester ,county1 ,new ,york4 ,as for that1 the ,stilton made in ,cayuga ,county can hardly be detected from the ,leicestershire manufacture itself2 and1 in fact1 nearly all the famous cheeses are very perfectly imitated in ,america1 so that those who choose may indulge in foreign names and encourage home manufacture at the same time4 ,in serving ,stilton cheese1 the top should be cut off to form a cover1 and then the cheese should be neatly surrounded with a napkin4 ,whenever the cheese is taken from the table1 the cover should be replaced4 ,cheeses are generally cut into little squares and passed in a glass cheese-dish4 ,no morsel of dried cheese should ever be thrown away1 as it can be used grated for macaroni1 cheese omelets1 etc4 ,cheese should form a course at dinner4 ,for further particulars concerning cheese as a course1 see page #cde4 ,,welsh ,,rare-,,bit4 ,toast carefully thin square or diamond-shaped slices of bread1 with the crust removed4 ,while hot1 butter them slightly2 then dip them for a moment in a pan containing enough hot water to half cover them2 they should be only slightly moistened4 ,now place each slice on a separate hot plate1 allowing one slice for each person at table2 sprinkle over a little salt1 and pour over them enough melted cheese to cover them4 ,select rich1 new cheese1 as it is more easily melted4 ,it can be melted in a little cup4 ,it should not be made until almost ready to serve1 as the moment it is finished it should be eaten2 otherwise the cheese will harden1 the toast will become cold1 and the dish altogether will be quite ruined4 ,this is a favorite dish for gentlemen's suppers or for lunch2 yet it is sometimes served at dinner for a cheese course by itself1 or for decorating a platter of macaroni with cheese4 ,this simple receipt is decidedly the best one1 ,i think2 yet some spread also a little mustard over the toast1 and others add a little ale to the melted cheese4 ,sometimes the toast may be dipped into ale instead of hot water1 and some serve a poached egg on each slice of ,welsh rare-bit2 still others mix the yolks of eggs into the cheese when melted4 ,the ,welsh rare-bit makes a decidedly pretty course1 served in little chafing-dishes in silver1 or plated silver1 about four inches square1 one of which1 standing in a plate1 is to be served to each person at table4 ,the reservoir contains boiling-hot water2 the little platter holds the slice of ,welsh rare-bit1 which is thus kept hot4 ,,cottage ,,cheese4 ,place a pan of clabbered sour milk over the fire1 and let it become well scalded2 then1 pouring it into a clean cloth1 squeeze out all the water1 leaving the clabber quite dry4 ,put this into a kitchen basin1 and work it with the hands1 making it a little moist by adding cream4 ,add also a little butter and plenty of salt2 mold it into little balls4 ,,ramekins 7,ramequins la ,ude1 ,cook to ,louis ,,xvi474 ,ingredients3 ,four ounces of grated high-flavored cheese1 two ounces of butter1 two ounces of bread 7without crust71 a scant gill of milk1 one-third of a tea-spoonful of mustard1 one-third of a tea-spoonful of salt1 small pinch of ,cayenne pepper1 yolks of two eggs1 whites of three4 ,crumb the bread1 and boil it soft in the milk2 add the butter1 mustard1 salt1 pepper1 cheese1 and the yolks of the eggs2 beat thoroughly2 then stir in the whites of the eggs1 beaten to a stiff froth4 ,pour this into little round paper cases 7see page #fa71 which require only a few minutes to make2 fill each one about three-quarters full2 bake the paste about five or six minutes1 when it should be puffed high above the edge of the paper4 ,serve the ramekins immediately1 or they will fall4 ,a good cheese course for dinner1 and nice for lunch or supper4 ,,ramekins1 ,,with ,,ale 7,warne74 ,ingredients3 ,four ounces of cheese1 two ounces of fresh butter1 half a ,french roll1 two eggs1 half a cupful of cream1 half a wine-glassful of good ale4 ,boil the roll and cream together until quite smooth2 rub the grated cheese and the butter smoothly together2 then mix all1 adding the ale and the yolks of the eggs well beaten4 ,when the paste is smooth1 stir in the whites of the eggs beaten to a stiff froth2 put the mixture into paper cases2 bake about fifteen minutes1 and serve very hot4,i ,,pastry ,,ramekins 7,warne74 ,ingredients3 ,some good cheese1 puff paste1 the yolk of one egg4 ,take some puff paste1 and roll it out rather thin2 strew over it some good grated cheese1 and fold it over2 repeat this three times1 rolling it out each time2 then cut the ramekins with a paste-cutter in any form you please1 brush them over with the yolk of a well-beaten egg1 and bake them in a quick oven for about fifteen minutes4 ,when done1 serve them quickly on a hot napkin4 ,,sweet ,,sauces ,,for ,,puddings4 ,,butter ,,sauce 7,mrs4 ,youmans74 ,ingredients3 ,three-quarters of a cupful of butter1 one and a half cupfuls of powdered sugar1 four table-spoonfuls of boiling-hot starch1 made of flour or corn starch1 with either brandy1 maraschino1 wine1 lemon-juice and zest1 vanilla1 or other flavoring preferred4 ,stir the butter with a fork to a light cream2 add the sugar1 and continue to beat it for one or two minutes4 ,just before serving1 stir in with an egg-whisk the boiling starch and the flavoring4 ,,sirup ,,sauces4 ,boil two cupfuls of sugar with two or three table-spoonfuls of water1 until it thickens slightly2 take it from the fire2 stir in a piece of butter the size of a hickory-nut1 and either lemon-juice1 fruit-juice1 or1 in winter1 fruit sirups1 wine1 brandy1 or any of the flavoring extracts4 ,a ,,plain ,,and ,,cheap ,,sauce4 ,ingredients3 ,three and a half cupfuls of water1 one cupful of sugar1 a small piece of butter1 a table-spoonful of either corn starch or flour1 flavoring of either brandy1 vanilla1 lemon1 or wine 7with or without a little nutmeg71 or zest and cinnamon4 ,when the water boils1 stir in the corn starch or flour 7rubbed smooth with a little cold water71 sugar1 and1 if used1 the yellow rind of a lemon and the cinnamon1 and cook well for two or three minutes2 take the pan from the fire1 and stir in the butter and flavoring 7if the lemon and cinnamon are not used74 ,,same ,,sauce1 ,,richer 7,mrs4 ,osborne74 ,ingredients3 ,one pint of water1 three table-spoonfuls of flour or corn starch1 half a cupful of butter1 two cupfuls of sugar1 two eggs1 half of a nutmeg1 half a pint of ,madeira or sherry4 ,beat the butter and sugar to a cream2 add the eggs well beaten1 then the nutmeg2 heat the wine as hot as possible without boiling2 bring the water to a boil in another vessel1 and stir in the corn starch or flour 7rubbed smooth with a little cold water71 and cook it well for about two minutes4 ,mix well the ingredients off the fire4 ,,whipped-,,cream ,,sauce 7,mrs4 ,embry1 ,kentucky74 ,mix a plateful of whipped cream 7flavored with wine or vanilla71 the beaten whites of two or three eggs1 and pulverized sugar to taste1 all together4 ,pile a bank of this mixture in the centre of a platter1 and form a circle of little fruit puddings or ,swedish puddings 7steamed in cups or little molds71 blanc-manges1 corn-starch puddings1 etc41 around it2 or place a large pudding in the centre1 with a circle of the sauce around4 ,,fruit ,,sauces4 ,the ,french bottled apricots1 greengage plums1 or strawberries make delicious sauces for a ,bavarian cream1 blanc-mange1 charlotte-russe1 or corn-starch pudding4 ,they may simply be poured around the pudding on a platter1 or the juice may1 be thickened by boiling it with a very little corn-starch1 then adding the fruit to it when cold4 ,the ,american canned ,may-duke cherries 7,shrivers7 make a good pudding sauce4 ,boil the juice1 and add the slight corn-starch thickening and a little sugar2 when cold1 add the cherries4 ,it makes a good sauce poured around these puddings4 ,fresh red cherries1 stewed1 sweetened1 passed through a sieve1 and slightly thickened with corn starch1 make another pudding sauce4 ,the ,colorado wild raspberries make a fine berry pudding1 with the same kind of berry sauce around it4 ,marmalades and preserves1 if not too stiff1 make pretty garnishes as well as good sauces4 ,,strawberry ,,sauce 7for ,baked ,puddings74 ,ingredients3 ,half a cupful of butter1 one cupful of sugar1 the beaten white of an egg1 and one cupful of strawberries 7mashed74 ,rub butter and sugar to a cream2 add the beaten white of the egg1 and the strawberries thoroughly mashed4 ,,boiled ,,custard makes a good sauce4 ,if served with plum-pudding1 flavor it with brandy2 if served with rice-pudding 7in mold7 or corn starch or other puddings1 flavor it with lemon1 vanilla1 chocolate1 or coffee1 etc41 etc4 ,a ,,good ,,sauce ,,for ,,puddings 7,miss ,amelia ,foote74 ,ingredients3 ,half a cupful of butter1 one cupful of sugar1 white of one egg1 two table-spoonfuls of wine1 a little vanilla1 and half a wine-glassful of boiling water4 ,beat the butter and sugar for about fifteen minutes2 then add the flavoring4 ,just before sending to the table1 add the egg1 beaten to a froth1 and stir in the boiling water1 beating it to a foam2 or it may be flavored with brandy or wine1 without the vanilla4 ,,sabyllon4 ,this is a ,french pudding sauce1 and an exceedingly good one4 ,it is so rich that one or two table-spoonfuls poured over a fruit1 batter1 bread1 or almost any kind of pudding1 are sufficient4 ,the amount of sauce in the receipt is1 therefore1 enough for six or seven persons4 ,put two yolks and one whole egg1 also a scant half tea-cupful of sugar1 into a little stew-pan2 beat them well for a few minutes4 ,then put the saucepan into another1 containing boiling water1 over the fire2 beat the eggs briskly with the egg-whisk while you gradually pour in a scant half tea-cupful of sherry2 when the sherry is all in1 the egg will begin to thicken2 then take it from the fire1 and add the juice of a quarter of a small lemon4 ,,caramel ,,sauce 7,new ,york ,cooking-school74 ,dissolve six ounces of cut loaf-sugar in half a pint of boiling water2 add a stick of cinnamon1 a little lemon-zest1 and two cloves1 and boil it ten minutes4 ,next put two ounces of loaf-sugar1 dissolved in a table-spoonful of boiling water1 on a moderate fire1 and stir it until it assumes a light-brown color2 pour the other boiled sugar over this2 give it one boil1 remove it from the fire1 and add two or three table-spoonfuls of sherry4 ,,puddings ,,and ,,custards4 ,,plum-,,pudding1 ,,with ,,rum ,,or ,,brandy 7,gouff74 ,illustration ,take three-quarters of a pound of chopped suet1 three-quarters of a pound of stoned raisins1 three-quarters of a pound of currants1 quarter of a pound of citron1 three-quarters of a pound of sugar1 three-quarters of a pound of bread-crumbs1 two apples cut into small dice1 and the grated peel of a lemon2 mix the whole in a basin1 with three pounded cloves1 a pinch of salt1 six eggs1 and half a gill of rum or brandy4 ,butter a pudding-mold1 fill it with the mixture1 and tie a cloth over the top4 ,place a plate at the bottom of a kettle which is three-parts full of boiling water4 ,put the pudding in1 and boil for four hours1 keeping the pot replenished with boiling water4 ,turn out the pudding on a hot dish2 sprinkle over it sugar4 ,pour over half a pint of warm rum or brandy1 and light it when putting the pudding on the table4 ,german ,sauce4--,made with eight yolks of eggs1 quarter of a pound of sugar1 three gills of ,madeira1 and the grated peel of half a lemon4 ,stir it over the fire until the spoon is coated4 ,serve in a boat4 ,or serve a common brandy sauce1 or the same kind of sauce flavored with rum1 if rum should be used in the pudding4 ,,plum-,,pudding 7,mrs4 ,general ,sherman74 ,ingredients3 ,one cupful of butter1 one cupful of sugar1 half a cupful of cream1 half a cupful of rum1 one cupful of ale1 one cupful of suet 7chopped71 one cupful of fruit 7currants and raisins71 half a cupful of candied orange cut fine1 six eggs well beaten1 two grated nutmegs1 one tea-spoonful of ground cinnamon1 half a tea-spoonful of ground cloves1 bread-crumbs4 ,beat the butter and sugar together to a cream4 ,the bread-crumbs should be dried thoroughly1 and passed through a sieve4 ,beat all well together before adding the bread-crumbs1 then add enough of them to give proper consistency4 ,put the pudding into a tin mold 7not quite filling it71 and boil it four hours4 ,the ,sauce4--,use equal quantities of butter and sugar4 ,cream the butter1 then add the sugar1 beating them both until very light4 ,add then the beaten yolk of an egg1 and a little grated nutmeg4 ,heat on the fire a large wine-glassful of sherry wine diluted with the same quantity of water1 and when just beginning to boil1 stir it into the butter and sugar4 ,,pudding ,,with ,,remains ,,of ,,plum-,,pudding4 ,line a charlotte mold or basin with slices of cold plum-pudding1 cut so that they will fit closely together4 ,fill the inside with a sufficient quantity of gelatine pudding 7see page #bgb74 ,set it in a cool place to stiffen4 ,turn out the charlotte on a dish1 with a brandy sauce on the bottom4 ,,plainer ,,fruit ,,pudding4 ,ingredients3 ,one cupful of sugar1 one-quarter of a pound of raisins1 one cupful of butter1 one half-pound of ,english currants1 three and a half cupfuls of flour1 a little citron sliced1 four eggs1 the whites and yolks beaten separately4 ,put one tea-spoonful of saleratus with1 one half-cupful of cream4 ,flour the raisins1 currants1 and citron before adding to the mixture4 ,boil it three hours in a floured cloth1 or in buttered forms1 large or small4 ,pour some brandy on top1 and set it on fire just before taking to the dining-room4 ,serve with brandy-sauce4 ,,suet-,,pudding 7,mrs4 ,gratz ,brown74 ,ingredients3 ,one cupful of suet chopped fine1 one cupful of molasses1 one cupful of sweet milk1 one cupful of raisins1 one tea-spoonful of salt1 one small tea-spoonful of soda mixed in the molasses1 three and a half cupfuls of flour4 ,boil in a bag or form three hours2 or1 better1 steam it4 ,it may be steamed in tea-cups1 filling them a little more than half full4 ,serve with brandy-sauce4 ,,prune-,,pudding 7,grace ,greenwood74 ,this is the same as the suet-pudding1 excepting that one half-pound of prunes and one half-pound of ,english currants are substituted for the raisins4 ,,eve',s ,,pudding 7,mrs4 ,frank ,blair74 ,ingredients3 ,six ounces of bread-crumbs1 six ounces of sugar1 six ounces of raisins or currants1 six ounces of butter cut in small pieces1 or beef suet chopped fine1 six large apples chopped1 one table-spoonful of flour1 six eggs1 one table-spoonful of cinnamon1 one tea-spoonful of ground cloves4 ,flour the fruit4 ,mix eggs and sugar together1 and the suet and apples2 then mix all1 adding the beaten whites of the eggs the last thing4 ,boil it in a form or bag three hours1 or bake it two hours4 ,serve with brandy-sauce4 ,a ,,spiced ,,apple-,,pudding4 ,ingredients3 ,three tea-cupfuls of bread-crumbs1 three tea-cupfuls of apples chopped1 one tea-cupful of sugar1 one-quarter of a pound of raisins1 perhaps a little citron1 two table-spoonfuls of brandy1 one table-spoonful of ground cinnamon1 half a tea-spoonful of ground cloves1 one tea-spoonful of mace1 two or three eggs beaten separately4 ,cook the bread-crumbs a few minutes with a pint of milk before adding the other ingredients2 add the whites of the eggs the last thing before baking4 ,bake half an hour1 if the oven is quite hot4 ,serve with any sweet sauce4 ,,cottage-,,pudding4 ,ingredients3 ,one cupful of sugar1 one and one-half cupfuls of flour1 one table-spoonful of butter1 one half-cupful of milk1 two eggs beaten separately1 one tea-spoonful of baking-powder1 or one half-tea-spoonful of soda1 and one tea-spoonful of cream of tartar4 ,brandy or wine sauce4 ,,minute-,,pudding4 ,ingredients3 ,one quart of milk1 salt1 two eggs1 about a pint of flour4 ,beat the eggs well2 add the flour and enough milk to make it smooth4 ,butter the saucepan1 and put in the remainder of the milk well salted2 when it boils1 stir in the flour1 eggs1 etc41 lightly2 let it cook well4 ,it should be of the consistency of thick corn mush4 ,serve immediately with the following simple sauce1 viz41 milk sweetened to taste1 and flavored with grated nutmeg4 ,,nantucket ,,berry-,,pudding4 ,ingredients3 ,one pint of grated cold boiled potatoes1 one pint of flour1 one quarter of a pound of butter1 one tea-spoonful of salt1 and almost any kind of berries4 ,wet these with milk or water to the consistency of soft biscuit-dough2 roll it2 spread with blackberries1 raspberries1 cherries1 or stewed dry berries4 ,roll1 fasten in a cloth1 and steam it an hour and a quarter4 ,serve with any sweet pudding-sauce4 ,,gelatine-,,pudding 7,miss ,colby1 of ,rochester74 ,separate the whites and yolks of four eggs4 ,with the yolks make a boiled custard 7with a pint of milk1 and sugar to taste74 ,set a third of a box of gelatine to soak a few minutes in a little cold water1 then dissolve it with three-fourths of a cupful of boiling water4 ,when the custard has cooled1 add the gelatine water and the whites of the eggs beaten to a stiff froth2 flavor with vanilla1 stir all together1 and put it into a mold or molds4 ,it will settle into three layers1 and is a very pretty pudding1 tasting much like a charlotte-russe4 ,a pretty effect can be obtained by using ,coxe's pink gelatine4 ,,tapioca-,,pudding4 ,pare and core 7with a tube7 six or seven apples2 lay them in a buttered dish4 ,pour over a cupful of tapioca or sago one quart of boiling water2 let it stand an hour2 add two tea-cupfuls of sugar1 a little lemon1 vanilla1 or wine2 pour this over the apples1 and bake an hour4 ,peaches 7fresh or canned7 may be substituted1 and are an improvement4 ,,tapioca ,,cream4 ,soak a tea-cupful of tapioca overnight in milk4 ,the next day1 stir into it the yolks of three eggs well beaten and a cupful of sugar4 ,place a quart of milk on the fire1 let it come to the boiling-point1 and then stir in the tapioca1 and let the whole cook until it has thickened2 then take it off the fire1 and stir in the whites of the eggs beaten to a froth4 ,flavor to taste4 ,a small portion of the beaten whites of the eggs can be saved to decorate the top4 ,stir into the latter a little sugar1 put it into a paper funnel1 press it out over the top of the pudding according to fancy1 and place it in the oven a few moments to color4 ,,cabinet-,,pudding 7,mrs4 ,pope74 ,illustration ,butter a mold well2 line the bottom with raisins and with citron cut into fancy shapes2 cover this with pieces of cake1 then more raisins and citron1 alternating with the cake1 until the mold is full to within an inch and a half of the top4 ,mix in a bowl three table-spoonfuls of sugar and the yolks of three eggs until they are a cream2 then mix in slowly a pint of milk just brought to the boiling-point4 ,pour this over the cake1 etc41 in the mold4 ,put this into a pan of cold water1 so that the water may cover one-third of the mold4 ,set it over the fire until the water boils2 then put the whole into the oven to bake an hour4 ,serve with wine-sauce4 ,,batter-,,puddings ,,baked4 ,ingredients3 ,one quart of sifted flour1 butter the size of an egg1 one pint of milk1 half a tea-spoonful of salt1 four eggs4 ,scald the milk1 and melt the butter in it4 ,when partly cooled1 stir in the yolks of the eggs well beaten1 then the salt and flour4 ,when quite cold1 stir in lightly the whites of the eggs beaten to a stiff froth4 ,bake in rather large patty-pans4 ,serve immediately with a sauce4 ,the puddings should be light puffs4 ,strawberry-sauce is especially nice with these puddings4 ,,roly-,,poly ,,pudding ,,boiled4 ,make a biscuit-dough and roll it out into a square about a fourth of an inch thick4 ,spread over it 7leaving an inch uncovered at the edges7 almost any kind of fruit1 or berries1 such as strawberries1 raspberries1 etc41 sweetened1 or preserves4 ,roll it tight4 ,sew it in a cloth1 giving room for it to swell4 ,boil or steam it an hour4 ,serve with almost any kind of pudding sauce4 ,a nice roly-poly pudding may be made with sponge-cake baked in sheets1 spread with preserves or jelly1 rolled1 sprinkled on top with sugar1 and served with wine-sauce4 ,,baked ,,berry ,,rolls4 ,roll biscuit-dough thin1 in the form of a large square1 or into small squares4 ,spread over with berries4 ,roll the crust1 and put the rolls into a dripping-pan close together until full2 then put into the pan water1 sugar1 and pieces of butter4 ,bake them4 ,serve any of the pudding sauces4 ,,swedish ,,pudding4 ,ingredients3 ,one half-pound of flour1 one half-pound of butter1 half-pound of sugar1 eight eggs1 a little salt4 ,rub the sugar and butter to a cream2 add the yolks well beaten1 the salt1 flour1 and1 lastly1 the whites of the eggs beaten to a stiff froth4 ,put the batter three-fourths of an inch deep into tea-cups4 ,cook by steaming them in a steamer about half an hour4 ,the batter will fill the cups4 ,turn them out on a hot platter4 ,serve immediately with a clear brandy-sauce in the bottom of the dish4 ,half the above amount will be sufficient for a small family4 ,,cherry-,,pudding 7,mrs4 ,bonner74 ,ingredients3 ,two eggs1 one cupful of sweet milk1 three tea-spoonfuls of yeast powder1 flour to make a stiff batter1 as many cherries or fruit of any kind as can be stirred in4 ,boil or steam it two hours4 ,serve with fruit sauce1 made as in receipt for 8fruit sauces0 of the same kind of fruit of which the pudding is made4 ,a ,,corn-,,starch ,,pudding4 ,many kinds of puddings can be made with this receipt by adding different flavorings4 ,i consider it a great success2 besides1 it is very easily and quickly made4 ,it may or may not be served with a boiled custard made with the yolks of the eggs4 ,ingredients3 ,one pint of rich milk1 two table-spoonfuls of corn starch1 a scant half-cupful of sugar1 whites of three or four eggs1 a little salt1 flavoring4 ,beat the eggs to a stiff froth4 ,dissolve the corn starch in a little of the milk4 ,stir the sugar into the remainder of the milk1 which place on the fire4 ,when it begins to boil1 add the dissolved corn starch4 ,stir constantly for a few moments1 when it will become a smooth paste2 now stir in the beaten whites of the eggs1 and let it remain a little longer to cook the eggs4 ,it can be flavored with vanilla1 and put into a form2 yet it is still better as a ,,cocoa-,,nut ,,pudding4 ,when the preceding pudding is just finished1 add half a cocoa-nut grated2 put it into a mold4 ,serve with whipped-cream around it1 or a sauce of boiled custard made with the yolks of the eggs4 ,as only half of a cocoa-nut is used for this pudding1 sprinkle sugar on the other half1 and spread it on something1 when it will keep a month4 ,in that time perhaps another pudding of the same kind may be wanted4 ,fresh cocoa-nut is better and cheaper than the desiccated cocoa-nut4 ,it requires the whole of a twenty-five cent package of the desiccated cocoa-nut1 and only half of a fresh one1 which costs but ten cents4 ,,chocolate-,,pudding4 ,illustration ,with still the same receipt for a corn-starch pudding1 first flavor the whole with vanilla2 now take out a third of the pudding2 flavor the remainder in the kettle with a bar of chocolate1 softened1 mashed1 and dissolved with a little milk4 ,put half of the chocolate-pudding in the bottom of a mold 7which has been wet in cold water72 smooth the top2 next make a layer with the white pudding 7the third taken out72 smooth it also2 next the remainder of the chocolate-pudding4 ,serve with whipped cream1 or a boiled custard made with the yolks of the eggs and flavored with vanilla1 around it2 or1 the one-third portion of pudding may be flavored with half a bar of chocolate1 and placed in the centre of the two layers of white1 as in the picture2 or one can use the same receipt for a corn-starch pudding1 and flavor it with chopped pine-apple1 strawberries1 or1 in winter1 with dried cherries swollen in water2 or it may be flavored with chocolate1 with the white centre part of cocoa-nut4 ,,cocoa-,,nut ,,puddings1 ,,in ,,paper ,,cases4 ,melt over the fire butter the size of an egg1 with a cupful of sugar1 and a table-spoonful of water4 ,pour them into a dish when they have boiled a couple of minutes1 and let them cool2 mix with them half of a cocoa-nut grated1 a table-spoonful of small cuts of citron1 the grated rind and juice of half a lemon1 and the yolks of four eggs beaten separately2 add the whites 7beaten to a stiff froth7 the last thing4 ,fill little paper cases 7see page #f71 and bake immediately4 ,they may be served hot or cold4 ,of course it may all be baked in one dish2 but it makes a very dainty course to serve one of these cases placed on a plate for each person4 ,,egg ,,souffl1 ,,in ,,paper ,,cases4 ,make a boiled custard of cream with half a pint of milk1 yolks of two eggs1 three table-spoonfuls of sugar1 a heaping tea-spoonful of flour1 a very little butter1 salt1 and a flavoring of vanilla1 or any thing else1 as preferred4 ,when it has just thickened a little1 take it off the fire1 and let it partly cool4 ,add then two raw yolks of eggs and four whites beaten to a stiff froth4 ,butter the paper cases1 fill them with this preparation1 and bake them ten or fifteen minutes in a moderate oven4 ,,snow-,,pudding 7,miss ,amelia ,foote74 ,cover one-third of a package of gelatine with a little cold water1 and1 when softened1 stir into it a pint of boiling water2 add one cupful of sugar1 or sugar to taste1 and either the juice of two lemons1 or half a tea-cupful of wine3 when cold1 and beginning to thicken1 add the well-beaten whites of three eggs4 ,beat all lightly and smoothly together1 pour the mixture into a mold1 and set it away until hard4 ,serve in the centre of a platter1 with a boiled custard poured around1 made with the yolks of three eggs1 one pint of milk1 and half a cupful of sugar4 ,,boiled ,,custard 7,no4 #a74 ,i will venture a receipt for boiled custard 7perhaps it should be granted that every one knows how to make it71 as it is so often used in making many kinds of dessert1 and as an excellent sauce for several puddings4 ,it is considered better made of the yolks only of the eggs 7some whites may be used1 however74 ,a dessert-spoonful of sugar is enough for each egg1 and five yolks are quite sufficient for a quart of milk4 ,beat the yolks and the sugar together to a froth1 and stir in the milk2 put it into a custard-boiler1 or1 if one has none1 into a small tin pail4 ,place this in a kettle of boiling water2 stir the mixture constantly until it is a little thickened4 ,if it is well stirred1 the custard will be a smooth cream2 if allowed to remain a few moments too long in the boiling water after it begins to thicken1 it will curdle and be spoiled4 ,do not flavor it with any of the essences1 wines1 or brandy1 until after it is cooked2 if either a vanilla-bean or peach-leaves are used1 cook them with the custard4 ,if the whole eggs are preferred1 for economy's sake1 to be used 7and they make very good custard71 allow four eggs to a quart of milk1 and four dessert-spoonfuls of sugar4 ,if the milk is first boiled before it is added to the other ingredients1 there will be less danger of the custard curdling4 ,,boiled ,,custard 7,miss ,eliza ,brown71 ,no4 #b4 ,beat the yolks of three eggs very lightly2 stir into them two small table-spoonfuls of corn starch1 dissolved in a little milk1 and one tea-cupful of sugar4 ,bring two quarts of milk to a boil1 then take it off the fire2 pour it into the eggs1 etc41 a little at first2 return it to the fire1 and stir it until it thickens1 not allowing it to boil2 let it remain long enough to well cook the starch4 ,now stir in lightly the whites of four eggs beaten to a stiff froth1 allowing the custard to remain a half-minute on the fire to set the eggs4 ,flavor with vanilla or chocolate1 or with both4 ,,apple ,m,,ringue 7,mrs4 ,shaw74 ,boil tart apples after they are pared and cored2 rub the pulp through a colander1 and sweeten it to taste4 ,to a pint of the soft pulp stir in lightly the whites of three eggs1 beaten to a stiff froth4 ,flavor with grated rind and juice of lemon1 or with lemon or vanilla extract4 ,serve it with cream4 ,it is a decided improvement to put this into a pudding-dish and cover it with the beaten whites of two or three eggs1 sweetened and flavored4 ,color it in the oven4 ,serve with cream or custard4 ,,baked ,,apples4 ,pare and core large1 juicy pippins1 without cutting them to pieces2 fill the cavities with sugar1 and a little lemon-juice or extract1 and some thin slices of the yellow part of the lemon-rind2 put them into a pan with a little water in the bottom2 sprinkle sugar over the tops1 baste them often1 and1 when done1 set them away to cool4 ,serve them with cream1 or they may be served with whipped cream1 flavored with sugar and essence of lemon1 poured over so as to nearly conceal them2 or serve them with a boiled custard poured over them4 ,,friar',s ,,omelet 7,mrs4 ,treat74 ,stew six or seven good-sized apples as for apple-sauce2 stir in1 when cooked and still warm1 butter the size of a pigeon's egg1 and one cupful of sugar2 when cold1 stir in three well-beaten eggs and a little lemon-juice4 ,now put a small piece of butter into a saut pan1 and when hot throw in a cupful of bread-crumbs2 stir them over the fire until they assume a light-brown color4 ,butter a mold1 and sprinkle on the bottom and sides as many of these bread-crumbs as will adhere2 fill in the apple preparation1 sprinkle bread-crumbs on top1 bake it for fifteen or twenty minutes1 and turn it out on a good-sized platter4 ,it can be eaten with or without a sweet sauce4 ,,floating ,,islands4 ,separate the whites and yolks of four eggs2 with the yolks make a boiled custard with1 say1 a large pint of milk1 four table-spoonfuls of sugar1 and a flavoring of vanilla1 essence of lemon1 sherry-wine1 peach-leaves1 or any of the usual flavorings4 ,beat the whites to a stiff froth1 sweetening and flavoring them a little also4 ,wet a long spoon1 turn it around in the beaten egg1 taking out a piece of oblong shape2 poach it1 turning it around in boiling water1 or milk1 which is better4 ,when the custard is cold1 pour it into a glass dish1 and place these poached whites on top2 or make a circle of the whites in a platter1 and pour the custard between4 ,,tipsy-,,pudding4 ,soak a sponge-cake baked in a form 7or1 in fact1 dry pieces of cake of any kind can be used7 in sherry-wine4 ,when saturated enough1 so that it will not fall to pieces1 pour over it a boiled custard 7,no4 #a71 flavored with any thing preferred4 ,if placed in a glass dish1 decorate with the beaten whites of the eggs poached1 and with dots of jelly4 ,if served in a common platter1 squeeze the beaten whites 7sweetened and flavored7 through a funnel in any fancy shapes over the pudding1 and put it into the oven to receive a delicate color4 ,,lemon-,,pudding4 ,beat the yolks of two eggs in a pudding-dish2 add two cupfuls of sugar4 ,dissolve four table-spoonfuls of corn starch in a little cold water4 ,stir into it two tea-cupfuls of boiling water4 ,put in the juice of two lemons1 with some of the grated peel4 ,mix all together with a tea-spoonful of butter4 ,bake it about fifteen minutes4 ,when done1 spread over the top the beaten whites of the eggs sweetened1 and let it color a moment in the oven4 ,to be eaten hot or cold4 ,,blanc-,,mange4 ,put half a paper of gelatine1 two ounces of sugar1 half of the very thin rind of a lemon1 and eight bitter almonds1 blanched and bruised1 into a pint of milk1 and let it stand an hour4 ,place it over the fire1 and let it come merely to the scalding-point1 stirring it well to dissolve the gelatine4 ,illustration ,strain it into a bowl1 add a pint of cream1 and a little wine or brandy1 to taste4 ,stir it occasionally1 to prevent the cream from settling on the surface4 ,turn it1 avoiding the settlings1 into molds1 to harden2 or1 in place of almonds1 a stick of cinnamon may be substituted2 or infuse a few more almonds1 and omit the wine or brandy2 or1 the blanc-mange may be flavored with maraschino1 or any other liqueur4 ,i prefer blanc-mange made with corn starch1 as the same ingredients necessary for a blanc-mange proper are better made into ,bavarian creams4 ,,corn-,,starch ,,pudding4 ,ingredients3 ,one and one-half pints of rich milk1 one large heaping table-spoonful of corn starch1 one scant cupful of sugar1 four eggs1 omitting two whites1 a little salt1 and flavoring4 ,bring the milk and the sugar almost to a boil1 then add the corn starch 7stirred smooth with a little milk71 and a pinch of salt4 ,stir it at the back of the range for five minutes1 not allowing it to boil4 ,then take it off the fire2 when a little cooled1 stir in the eggs1 and when well and smoothly mixed1 place the kettle again on the fire for only a few moments1 to be sure that the eggs are slightly cooked4 ,now stir in the flavoring1 if it is an extract4 ,zest 7sugar rubbed on fresh lemon-peel7 is an exceedingly delicate flavoring4 ,the vanilla powder boiled in the milk is better than the extract4 ,it makes a pretty dish to pour this into cups or little molds1 and1 when cold and solid1 to arrange them in a circle or1 according to taste1 on a platter1 with strawberry1 grape1 or any kind of fruit sauce1 or whipped cream poured into the bottom of the dish2 or1 mold it in a circular form1 and pile up any kind of berries in the centre1 with or without whipped cream4 ,for an invalid ,i prefer the other receipt for 8a corn-starch pudding40 ,the common rule for corn-starch pudding is one quart of milk1 three eggs1 three table-spoonfuls of corn starch1 one even cupful of sugar2 add flavoring and a little salt4 ,,bread-,,pudding4 ,soak some crumbled bread in milk4 ,put a layer of this 7rather moist7 in the bottom of a pudding-dish2 sprinkle over some raisins and a little cinnamon powder1 then another layer of soaked bread-crumbs1 raisins1 and cinnamon powder4 ,now beat up three eggs 7to about a quart of soaked bread-crumbs7 with two heaping table-spoonfuls of sugar2 mix into it a quarter of a cupful of rum1 brandy1 or wine1 and pour it all over the pudding in the dish4 ,bake about twenty minutes4 ,,bread-,,and-,,butter ,,pudding4 ,strew layers of ,english currants between slices of buttered bread 7crust cut off74 ,pour over them a boiled custard flavored with nutmeg or any other flavoring desired4 ,set them into the oven to soak1 and bake about fifteen minutes4 ,,fried ,,bread-,,pudding4 ,cut the crust from slices of bread4 ,cut them into pieces of the same shape and size4 ,soak them a few moments in custard--i4e41 some milk1 one or two eggs1 and sugar to taste1 and a flavoring of cinnamon4 ,saut them in hot lard to a delicate brown4 ,serve with brandy-sauce1 or almost any kind of sweet sauce4 ,,indian-,,corn ,,pudding4 ,scald a quart of milk1 and stir in seven table-spoonfuls of sifted corn-meal1 a tea-spoonful of salt1 one tea-cupful of molasses1 a table-spoonful of ginger4 ,bake three hours4 ,,bavarian ,,creams4 ,there is not a more delicious dessert than that of ,bavarian cream4 ,these creams are exceedingly easy to make1 and1 as they are prepared some time before dinner1 they have the advantage of being out of the way when cooking this meal4 ,they are a cheap country dessert1 where one has plenty of cream1 yet are not so very expensive in the city1 as it only requires a pint of common cream to make a quart and a half of ,bavarian cream4 ,when cream is thoroughly chilled1 it is much more readily whipped4 ,a pint can be whipped in a few minutes with a little tin tube cream-whipper4 ,if no whipper is at hand1 beat the cream with a fork1 and skim off the whipped cream as it rises4 ,it is always better not to cook gelatine2 it should be soaked in a little water near the fire for an hour or two1 when it will be entirely dissolved1 and then it should be stirred into the custard while it is still hot4 ,in making the ,bavarian creams1 do not add the whipped cream to the ingredients with the gelatine until they are quite cold and are beginning to set1 or they would otherwise dissolve the cream4 ,the ingredients will set very soon if placed on ice4 ,the pine-apple ,bavarian is especially nice1 and can be made with the canned pine-apple if the fresh pine-apple can not be obtained2 however1 there is not much choice1 as they are all delicious4 ,the ,bavarian creams all make good charlottes-russe1 the peach ,bavarian making an especially delicious one4 ,sometimes these mixtures are frozen1 and put into charlotte molds2 the cake is formed in molds a trifle larger4 ,when the cream is frozen1 it is inserted into the cake just before serving4 ,when freezing the mixture1 the whipped cream is not added until the custard or ingredients with the gelatine are partly frozen4 ,,bavarian ,,cream1 ,,with ,,vanilla 7,mrs4 ,blair74 ,whip one pint of cream to a stiff froth1 laying it on a sieve4 ,boil another pint of cream or rich milk1 with a vanilla bean1 and two table-spoonfuls of sugar1 until it is well flavored2 then take it off the fire and add half a box of ,nelson's or ,coxe's gelatine soaked for an hour in half a cupful of water1 in a warm place near the range2 when slightly cooled1 stir in the yolks of four eggs well beaten4 ,when it has become quite cold1 and begins to thicken1 stir it without ceasing a few minutes until it is very smooth1 then stir in the whipped cream lightly until it is well mixed4 ,put it into a mold or molds1 and set it on ice1 or in some cool place4 ,,bavarian ,,cream1 ,,with ,,chocolate1 is made as the preceding cream1 adding two sticks of chocolate1 soaked and smoothed1 to the yolks of the eggs4 ,,bavarian ,,cream1 ,,with ,,strawberries4 ,after picking two pounds and a half of strawberries1 squeeze them through a colander1 and add six ounces of sugar to the juice2 when the sugar is dissolved1 add half a box of gelatine soaked as before described4 ,place it on the ice1 stir it smooth when it begins to set1 then stir in a pint of cream whipped2 put it into a mold or molds1 and serve with fresh strawberries around it4 ,,bavarian ,,cream1 ,,with ,,almonds4 ,take three ounces of sweet and one ounce of bitter almonds1 blanch and skin them1 and put them into a pan on a moderate fire1 stirring them continually4 ,as soon as they have acquired a fine yellow color1 take them off the fire1 and when cold pound them into fine pieces4 ,then add a pint of cream or rich milk 7nearly boiling71 and two or three table-spoonfuls of sugar1 and half a package of gelatine1 which has been soaked as before described4 ,put it upon the ice1 and when about to thicken stir it until it is very smooth1 then stir in lightly a pint of cream whipped1 and put it into a mold4 ,,bavarian ,,cream1 ,,with ,,peaches4 ,illustration ,cut eighteen fine peaches into small pieces1 and boil them with half a pound of sugar4 ,when they are reduced to a marmalade1 squeeze them through a sieve or colander4 ,then add half a package of dissolved gelatine1 and a glassful of good cream4 ,stir it well1 to make it smooth when it is about to set1 then add the pint of cream whipped1 and mold it4 ,it makes a still prettier dish to serve halves or quarters of fresh peaches half frozen1 around the cream4 ,,bavarian ,,cream1 ,,with ,,pine-,,apple4 ,cut a pine-apple into fine pieces2 boil it with one half-pound1 or a coffee-cupful of sugar2 pass the marmalade through a sieve or colander2 turn off part of the juice2 add half a package of dissolved gelatine4 ,stir1 and add the pint of cream whipped1 as before described4 ,mold it4 ,,bavarian ,,cream1 ,,with ,,coffee4 ,throw three heaping table-spoonfuls of fresh roasted and ground ,mocha coffee into a pint of boiling rich milk4 ,make a strong infusion1 strain it1 and add to it the whipped yolks of four eggs well beaten1 with an even cupful of sugar4 ,stir the custard over the fire until it begins to thicken2 take it off the fire1 and add to it1 while still hot1 half a box of gelatine which has been standing an hour on the hearth to dissolve in a little cold water4 ,when just beginning to set1 stir it well to make it smooth1 then add the pint of cream whipped4 ,mold it4 ,,charlotte-,,russe4 ,the sponge-cake may be made with four eggs1 one cupful of sugar1 one and one-half cupfuls of flour1 and two even tea-spoonfuls of yeast powder1 or as described for sponge jelly-cake 7see page #cjj74 ,to make an even sheet1 professional cooks pass the cake batter through the mringue bag on a large sheet of foolscap paper in rows which touch each other1 and which run together smoothly when baking2 or1 without the mringue bag1 it may be spread over the sheet as evenly as possible4 ,when baked1 an oval piece is cut to fit the bottom of the charlotte pan1 then even-sized parallelograms are cut to fit around the sides4 ,fill with cream made as follows3 ,whip one pint of cream flavored with vanilla to a stiff froth1 and add to it the well-beaten whites of two eggs1 and one half-pound of pulverized sugar2 mix it all lightly and carefully together4 ,fill the charlotte pan1 or pans1 and put them into the ice-chest to set4 ,this is the best and simplest manner of making a charlotte-russe4 ,many take the trouble to add gelatine1 which is unnecessary4 ,professor ,blot made the filling of his charlotte-russe of sweetened and flavored whipped cream only4 ,it will harden without difficulty if placed upon the ice1 and it is very delicate2 yet the whites of eggs are an improvement4 ,if there is only enough cake at hand to fit the sides of the pan1 put a paper in the bottom of the mold cut to fit it1 and the charlotte can be served without a top4 ,these charlottes are very prettily decorated on top with icing squeezed through a small-sized funnel2 or1 you may pour a transparent icing over the whole1 and make the decoration over this with the common icing4 ,sometimes they are made in little molds1 one charlotte for each plate1 and1 again1 a large charlotte is decorated with a circle of strawberries around it4 ,cream is much more easily frothed when placed on ice and thoroughly chilled before whipping2 when whipping it1 place the froth on a sieve1 and all that drops through can be returned to the bowl to be rewhipped4 ,sometimes professional cooks work the froth with an egg-whisk to make it finer grained4 ,,ambrosia4 ,slice peeled oranges4 ,make alternate layers of orange slices1 sugar1 and grated cocoa-nut1 until a glass dish is filled1 having grated cocoa-nut on top2 now pour a little sherry wine over the top1 to run through the mixtures4 ,it is as often served without the wine4 ,,desserts ,,of ,,rice4 ,,to ,,boil ,,rice4 ,always cook rice with plenty of salt2 it is insipid without it4 ,it is sometimes cooked in a steamer1 with milk1 without stirring it2 although it is more quickly cooked by soaking it an hour or two1 and then throwing it into salted boiling water in the brightest of saucepans4 ,to half a pound of the rice use about five pints of water4 ,let it simmer about twenty minutes4 ,handle it carefully1 not to break the kernels4 ,,rice-,,pudding4 ,this receipt makes one of the plainest and best puddings ever eaten4 ,it is a success where every grain of rice seems lying in a creamy bed4 ,ingredients3 ,one cupful of boiled rice 7better if just cooked1 and still hot71 three cupfuls of milk1 three-quarters of a cupful of sugar1 a table-spoonful of corn starch1 two eggs2 add flavoring4 ,dissolve the corn starch first with a little milk1 and then stir in the remainder of the milk2 add the yolks of the eggs and the sugar beaten together4 ,now put this over the fire 7there is less risk of burning in a custard-kettle71 and when hot add the hot rice4 ,it will seem as if there were too much milk for the rice2 but there is not4 ,stir it carefully until it begins to thicken like boiled custard1 then take it off the fire1 and add the flavoring1 say1 extract of lemon4 ,put it into a pudding-dish1 and place it in the oven4 ,now beat the whites of the eggs to a stiff froth1 and add a little sugar and flavoring4 ,take the pudding from the oven when colored a little1 spread the froth over the top1 and return it to the oven for a few minutes to give the froth a delicate coloring4 ,,rice-,,cones4 ,mold boiled rice1 when hot1 in cups which have been previously dipped in cold water2 when cold1 turn them out on a flat dish1 arranging them uniformly2 then with a tea-spoon scoop out a little of the rice from the top of each cone1 and put in its place any kind of jelly4 ,just before serving1 pour in the bottom of the dish hot brandy-sauce4 ,for a change1 it is well to boil a stick of cinnamon in the rice to flavor it4 ,,rice-,,cake1 ,,with ,,peaches4 ,when some rice is cooked in a steamer with milk1 and is still hot1 add a little butter1 sugar1 and one or two eggs4 ,butter a plain pudding-mold1 strew the butter with bread-crumbs1 and put in a layer of rice half an inch thick2 then a layer of peaches1 and continue alternate layers of each until the mold is full4 ,bake this for about fifteen or twenty minutes in an oven2 when done1 turn the cake out of the mold1 and pour in the bottom of the dish a boiled custard-sauce flavored with wine1 or any thing preferred4 ,,rice-,,cake1 ,,with ,,pine-,,apple4 ,prepare rice as above4 ,cut the pine-apple into dice1 and boil them in sirup 7water and sugar boiled ten or fifteen minutes72 drain and mix them in the rice4 ,butter a plain pudding-mold or basin1 and strew it with bread-crumbs2 put in the rice and pine-apple1 and bake it2 when done1 turn it out of the mold1 and pour around it a sauce made as follows3 ,peel three large apples1 and cook them in one pint of sirup sweetened to taste4 ,when the apples are quite soft1 strain them through a sieve1 and mix this sirup with that in which the pine-apple was cooked2 boil1 or reduce it until it coats the spoon4 ,,ground ,,rice-,,pudding1 ,,with ,,chocolate ,,sauce4 ,steam one quarter of a pound of ground rice and one pint of cream a quarter of an hour1 then flavor it with vanilla2 add one ounce of butter1 the yolks of four eggs1 let it cool1 and beat it for half an hour2 beat up the whites of the eggs to a froth1 which mix in gently4 ,steam it a quarter of an hour4 ,serve it with half a pint of boiled custard1 having one ounce of soaked and mashed chocolate stirred well into it1 poured into the bottom of the dish4 ,,orange ,,snow-,,balls 7,mrs4 ,acton74 ,boil some rice for ten minutes1 drain1 and let it cool4 ,pare some oranges1 taking off all the thick white skin2 spread the rice in as many portions as there are oranges1 on some pudding or dumpling cloths4 ,tie the fruit 7surrounded by the rice7 separately in these1 and boil the balls for an hour2 turn them carefully on a dish1 sprinkle over plenty of sifted sugar4 ,serve with any kind of sauce or sweetened cream4 ,,apple ,,snow-,,balls4 ,pare and core some large apples without dividing them4 ,prepare the rice as in the foregoing receipt2 inclose the apples separately in it1 and boil them three-quarters of an hour4 ,sauce4--,a little butter and sugar mixed to a cream2 a spoonful of corn starch cooked in two cupfuls of boiling water2 flavoring of cinnamon4 ,to mix1 see ,sweet ,sauces4 ,,rice ,,souffl4 ,ingredients3 ,half a cupful of rice1 one even cupful of sugar1 one pint of milk1 butter the size of a butter-nut1 half a lemon1 five eggs4 ,throw the rice into boiling salted water1 and let it boil for ten minutes4 ,then put it into a stew-pan with the milk1 butter and sugar1 and set this to simmer very slowly for about half an hour1 when the rice should be very soft 7or the pan can be placed in a vessel of boiling water1 or in a steamer74 ,if it is placed directly on the range1 much care should be taken not to let it burn4 ,now work the rice1 etc41 with a wooden spoon until it is a smooth paste2 add the yolks of the eggs beaten to a perfect froth1 and a lump of loaf sugar 7mashed7 which has absorbed all the oil out of the rind of the whole lemon 7called zest72 add also the juice of half of the lemon4 ,if the rice is now too firm1 add a little cream also4 ,when cold1 stir into this the whites of the eggs beaten to the stiffest possible froth1 and put the mixture into a flat pudding-dish1 or into little paper cases 7see page #fa74 ,sprinkle granulated sugar over the top or tops4 ,bake in the oven about ten minutes4 ,serve immediately1 or the souffl will fall4 ,ground rice may be used instead of whole rice4 ,it should be rubbed smooth with a little cold milk1 and then added to the remainder of the milk and the butter on the fire1 and stirred until it thickens4 ,it is then taken off the fire1 sweetened1 and flavored2 the beaten yolks and then the beaten whites are stirred in quickly1 and the sugar is sprinkled over the top1 when all is put into the oven4 ,,rice ,,croquettes4 ,ingredients3 ,to half a pound of rice1 one quart of milk1 one tea-cupful of sugar1 a very little butter1 yolks of one or two eggs beaten1 flavoring1 and a little salt4 ,soak the rice three or four hours in water2 drain1 and put into a basin with the milk and salt4 ,set the basin in the steamer1 and cook until thoroughly done4 ,then stir in carefully the sugar1 the yolks of one or two eggs1 very little butter1 and flavor with extract of lemon or vanilla4 ,if fresh lemon is used1 add a little zest4 ,when cool enough to handle1 form into small balls2 press the thumb into the centre of each2 insert a little marmalade1 or jelly of any kind1 and close the rice well over them4 ,roll in beaten eggs 7sweetened a little71 and bread-crumbs4 ,fry in boiling-hot lard4 ,,rice ,,pancakes1 ,,with ,,preserves4 ,illustration ,make the pancakes 7see page #gj71 and while hot spread them with butter1 and with almost any kind of preserve or jelly2 roll them1 cut off the ends1 arrange them tastefully on a hot platter1 sprinkle sugar over the tops1 and serve immediately4 ,,wine ,,jellies4 ,,wine ,,jelly4 ,ingredients3 ,one box of gelatine soaked in one pint of clear cold water1 one pint of wine1 the juice and the thin cuts of rinds of three lemons1 one and three-quarter pounds of loaf-sugar1 one quart of clear boiling water1 the whites of two eggs 7well beaten7 and the shells1 with a small stick of cinnamon4 ,illustration ,soak the gelatine in the pint of cold water an hour1 then pour over it the quart of boiling water1 stirring it well2 now add the wine1 sugar1 eggs1 lemon-juice 7strained in a fine strainer71 and the thinnest possible cuts from the peels of the lemons4 ,these cuts take only the little globules of oil in the peel1 which are exceedingly delicate in flavor1 the white part being bitter4 ,add also the small stick of cinnamon1 as it adds much to the flavor of the jelly4 ,put this into a porcelain kettle1 let it boil rapidly about a quarter of a minute without stirring it2 now1 setting the kettle on the hearth1 let it remain another half-minute to settle1 then skim off carefully the scum which is at the top2 pour it through the jelly-bag4 ,it should be entirely clear3 if1 however1 the first should not be so1 return it to the bag4 ,cold water should be poured into the molds1 then emptied just before using4 ,jelly hardens much quicker on ice1 or in the coolest place to be found4 ,dip the molds into warm water a moment1 before taking out the jelly4 ,if allowed to remain a moment too long1 the jelly might dissolve a little1 injuring the form4 ,many kinds of wines and liquors may be used4 ,the above receipt is well proportioned for sherry1 ,madeira1 or port2 a smaller proportion of brandy1 maraschino1 noyau1 or of punch would make sufficient flavoring2 a larger portion of ,champagne might be used1 as it is not so strong4 ,,orange ,,jelly 7molded with ,quarters of ,oranges74 ,ingredients3 ,eight oranges1 two lemons1 three-quarters of a box of gelatine soaked in half a pint of cold water1 three-quarters of a pound of loaf-sugar1 one pint of boiling water1 beaten whites and shells of two eggs4 ,rub the loaf-sugar on the peels of two oranges and one lemon2 squeeze the juice from six or seven oranges and two lemons1 and strain it4 ,take off the peel carefully from two oranges1 leaving only the transparent skin surrounding the quarters1 and separate all the sections without breaking them4 ,soak the gelatine half an hour in half a pint of water2 boil the other pint of water and the sugar together1 skimming all the time until no more scum rises2 then put in the sections of oranges1 and when they have boiled about a minute take them out1 and put them one side4 ,pour this sirup over the soaked gelatine1 adding the orange and lemon juice1 the beaten whites and the shells of two eggs4 ,put it on the fire1 and let it boil about a quarter of a minute without stirring2 then1 placing it at the side of the fire1 skim off carefully all the scum at the top1 and pass it through the jelly-bag4 ,when half of the jelly is in the mold1 put it on the ice1 and let it set hard enough to hold the orange sections1 which place in a circular row around the edge of the mold2 then add enough more jelly to cover the sections2 when this has hardened1 pour over the remainder of the jelly1 which should have been kept in a warm place to prevent it from hardening4 ,all the sections of orange may be put in with the first half of the jelly1 as they will rise to the top1 although they will not hold their places evenly4 ,or1 if time is valuable1 mold the jelly without the sections1 and save them to garnish the jelly on the dish4 ,,lemon ,,jelly4 ,ingredients3 ,half a box of gelatine soaked in half a pint of water1 juice of five large lemons1 two cupfuls of loaf-sugar1 or sugar to taste1 beaten white and shell of an egg1 one and a half pints of boiling water4 ,soak the gelatine in the half-pint of water half an hour4 ,rub several of the pieces of the sugar on the peel of the lemon1 to soak the oil on the surface4 ,pour a pint and a half of boiling water on the soaked gelatine1 and add lemon-juice1 sugar1 and egg2 let it come to a boil1 then set it at the side of the range a few moments2 skim carefully1 and pass through the jelly-bag into molds4 ,,macedoine ,,of ,,fruits4 ,this is made with any kind of jelly2 however1 jelly made with ,champagne or sherry is preferable4 ,any of the delicate fruits of the season1 such as grapes1 cherries1 peaches1 strawberries1 raspberries1 mulberries1 currants 7on their stems71 plums1 and orange sections1 or preserved fruits1 such as brandied cherries1 peaches1 etc41 are tastefully imbedded in the jelly1 so as to show their forms and colors to best advantage4 ,a fine bunch of ,hamburg or of ,malaga grapes is exceedingly pretty1 incorporated whole into a clear ,champagne jelly2 it should be suspended with a small thread in the centre of the jelly-mold1 and the jelly poured in when quite cold1 although not set4 ,the bunches of grapes are in this way much more easily imbedded than other fruits4 ,in the latter case1 the mold is placed on ice2 a little jelly is poured in1 and1 when set1 some fruits are arranged in a circle1 or according to taste2 more jelly poured in1 and left to harden again2 more fruit added1 and thus continued until the mold is full4 ,do not heat the jelly a second time2 merely keep it in a warm place1 awaiting that on the ice to harden4 ,,fancy ,,jellies4 ,jelly is sometimes formed in a mold with a cylindrical tube in the centre2 the open space in the centre is then filled with whipped cream4 ,then1 to be still more fanciful1 the whipped cream may be dotted with strawberries1 or any kind of preserved fruits1 such as cherries1 grapes1 cuts of peaches1 etc41 etc4 ,then there is ribbon jelly1 or jelly made in two colors1 in this way3 ,half of a ,champagne or sherry jelly is colored quite red with a few drops of prepared cochineal2 a little pale jelly is poured into the mold1 and1 when set1 a layer of the red jelly is poured carefully over it1 and so continued until the mold is filled with alternate layers of the two colors4 ,italian jelly is pretty also4 ,the mold is half filled with jelly1 and1 when set1 a chain of cakes of blanc-mange 7made rather firm1 hardened in a thin layer1 and cut of equal sizes with a pepper-box cover or a small tin cutter7 is arranged2 then the remainder of the jelly is added to the mold4 ,whipped jelly makes a pretty change4 ,when it is set a little1 put it into a bowl2 whip it with an egg-whisk until it is full of air-bubbles4 ,fill the mold1 and put on ice4 ,,what ,,to ,,do ,,with ,,parts ,,of ,,jelly ,,left ,,over ,,in ,,winter4 ,add lemon-juice2 beat the jelly until it becomes entirely white1 which will take some time1 and put it into a mold again4 ,,calf',s-,,foot ,,jelly4 ,i have made calf's-foot jelly twice1 and never intend to make it again4 ,i would not have made it the second time1 except for the purpose of succeeding1 and getting a reliable receipt for this book4 ,at the first attempt1 ,i happened to have company who had heard that ,i pretended to be a cook4 ,the jelly was opaque1 tasteless1 and split in two4 ,here is a successful receipt4 ,it requires almost every thing known in the cooking calender2 but do not attempt it with less1 and after a trial use gelatine only for jellies4 ,ingredients3 ,four calf's feet boiled in a gallon of water1 seven eggs1 one and a half pounds of sugar1 one pint of sherry wine1 a stick of cinnamon1 three cloves1 and half a box of gelatine4 ,split the calf's feet1 break the bones1 and place them on the fire at the back of the range1 with a gallon of cold water1 to boil gently for five hours4 ,skim the water often1 which should be reduced to rather less than two quarts2 then strain the jelly into a pan1 and1 when perfectly firm1 remove the fat and sediment4 ,add to the jelly the beaten whites and crushed shells of seven eggs1 one and a half pounds of sugar1 a pint of sherry wine1 a stick of cinnamon1 three cloves1 and half a box of gelatine soaked in a little water1 and whip this well together2 set it over the fire1 and when it has just begun to boil throw in the juice of six lemons1 and one or two table-spoonfuls of clear1 cold water2 take the kettle off the fire1 let it remain at the side in rather a hot place about ten minutes1 then skim off carefully all the scum from the top4 ,put into the jelly-bag the thin cuts from the peels of four lemons1 not cutting the white or under skin1 as that is bitter2 then pour in the jelly1 having the apparatus near the fire to prevent the jelly hardening before it has all passed through4 ,,whipped ,,jelly1 ,,with ,,fruits4 ,prepare about two cupfuls of preserved fruits--for instance1 pine-apples1 peaches1 greengages1 and cherries2 keep the cherries whole1 but cut the others into dice2 moisten them all with sherry4 ,prepare about a quart of ,champagne1 sherry1 or brandy jelly1 and when strained pour it into a basin1 which place on the ice1 or on ice and salt2 whip it now gently with the egg-whisk1 adding the juice of two lemons2 when it begins to set1 and is quite frothy 7not too much so1 however71 stir in the fruits2 place all into a mold1 and surround it with ice4 ,,cake4 ,rules for ,cake4--,have every thing ready before mixing the material--i4 e41 the ingredients all measured and prepared1 and the tins buttered4 ,the sooner the cake is mixed 7after the ingredients are ready7 and put into the oven1 the better4 ,sift the flour1 and have it dry4 ,mix baking-powder or cream of tartar1 if used1 well into the flour1 passing it through the sieve several times1 if particular4 ,roll the sugar2 mix sugar and butter together to a cream4 ,the eggs must then be very1 very well beaten separately4 ,if one person makes the cake1 beat the yolks first4 ,if soda is used1 dissolve it in the milk1 or1 if no milk is used1 in a little lukewarm water2 add it the last thing1 unless fruit is used1 when it should always be rolled in flour1 and added the last thing4 ,cake1 to be light1 should be baked slowly at first1 until the batter is evenly heated all through4 ,many leave the oven door slightly open for the first ten or fifteen minutes4 ,the prepared flour is especially good for cake4 ,,sponge-,,cake4 ,this is the most perfect of sponge-cakes1 when properly made4 ,ingredients3 ,ten eggs1 one pound of pulverized sugar1 half a pound of flour1 juice of half a large lemon1 with the rind grated4 ,after all the ingredients are quite ready--i4 e41 the flour and sugar sifted1 the lemon-peel grated1 the half lemon squeezed1 and the tins buttered--the success of this cake is in the beating of the eggs4 ,two persons should beat them at least half an hour1 one beating the whites1 and the other the yolks and half of the sugar together4 ,next cut the yolks into the whites1 then stir in lightly the remainder of the sugar1 then the flour and lemon by degrees4,j ,the oven heat should be rather moderate at first4 ,much of the success depends upon this1 as the batter should be evenly heated throughout before it begins to rise4 ,when baked1 spread over the cakes a wafer thickness of icing 7see page #cjd7 slightly flavored with vanilla4 ,,white ,,cake 7,miss ,eliza ,brown74 ,i venture to say there is not to be found a better receipt for white cake than the following4 ,the cake is mixed contrary to the usual rules for making cake1 but it is the best mode for making it fine-grained and delicate4 ,ingredients3 ,whites of six eggs1 scant three-quarters of a cupful of butter1 one and one-quarter cupfuls of pulverized sugar1 two cupfuls of flour1 juice of half a lemon1 one-quarter of a tea-spoonful of soda4 ,if soda is used1 mix it well with the flour1 and pass it through the sieve several times to distribute it equally4 ,beat the butter to a light cream1 and add the flour to it1 stirring it in gradually with the ends of the fingers until it is a smooth paste4 ,beat the whites of the six eggs to a stiff froth1 and mix in them the pulverized sugar2 now stir the egg and sugar gradually into the flour and butter1 adding also the lemon-juice1 and mix it smoothly together with the egg-whisk4 ,as soon as it is perfectly smooth1 put it into the oven1 the heat of which should be rather moderate at first4 ,when done and still hot1 spread over it a frosting made with the white of one egg1 pulverized sugar 7see page #cjd71 and a flavoring of lemon4 ,the frosting is a decided improvement1 and1 according to the receipt1 only requires a few minutes to prepare4 ,this cake may be made with one tea-spoonful of baking-powder1 or with prepared flour1 or with the one-quarter tea-spoonful of soda and one-half tea-spoonful of cream of tartar1 when the essence of lemon should be used instead of the lemon-juice4 ,,jumbles 7,mrs4 ,wadsworth74 ,ingredients3 ,two cupfuls of sugar1 three eggs 7beaten separately72 one cupful of butter1 just enough flour to roll it out4 ,mix quickly1 and roll it thin4 ,cut out the cakes with a round cake-cutter1 cutting them out again in the centre with the top of the pepper-glass of the caster4 ,when they are in the pans1 wet the tops1 using a paste-brush or feather1 with the white of an egg slightly beaten4 ,then sprinkle over very coarse-pounded lump-sugar2 the sugar1 in fact1 in little lumps4 ,,almond ,,jumbles4 ,ingredients3 ,one pound of sugar1 one-half pound of butter1 one pound of almonds blanched and chopped fine1 two eggs1 flour enough to mix stiff4 ,roll thin4 ,moisten the top of each one with the white of eggs1 and sprinkle with sugar4 ,bake quickly4 ,some persons wet the jumbles with a brush or a little cloth saturated with sherry-wine after they are cooked1 and then return them to the oven a few moments to dry4 ,,cocoa-,,nut ,,cake 7,miss ,emma ,witt1 of ,cleveland74 ,ingredients3 ,one-half coffee-cupful of butter1 two small tea-spoonfuls of cream of tartar1 two and one-half coffee-cupfuls of sugar1 one small tea-spoonful of soda1 four and one-half coffee-cupfuls of flour1 two grated cocoa-nuts1 one coffee-cupful of sweet milk1 the whites of seven eggs4 ,reserve a large handful of the grated cocoa-nut to sprinkle on the frosting4 ,this cake looks most beautiful mixed with fruit-cake in a cake-basket4 ,,fruit-,,cake 7,miss ,abbie ,carpenter1 of ,saratoga74 ,ingredients3 ,one pound of flour1 one pound of sugar1 one and one-eighth pound of butter1 one-half pound of candied citron1 four pounds of currants1 four pounds of raisins 7stoned and chopped71 nine eggs1 one table-spoonful each of ground cloves1 of cinnamon1 of mace1 and of nutmeg1 and three gills of brandy4 ,this cake is perhaps not too large1 as it will keep for years4 ,,english ,,pound-,,cake4 ,ingredients3 ,one pound of butter beaten to a cream1 one pound of pounded sugar1 ten eggs 7whites and yolks beaten separately71 one pound of dried flour1 eight ounces of almonds1 eight ounces of candied peel1 two wine-glasses of brandy4 ,when all are well beaten together1 add three pounds of ,english currants and one pound of raisins 7both dredged in flour74 ,set it immediately in a moderate oven1 and bake three hours at least4 ,,boston ,,cream-,,cakes4 ,paste4--,one pint of water1 half a pound of butter1 three-quarters of a pound of flour1 ten eggs4 ,boil the water and butter together2 stir in the flour while boiling1 and let it cook a moment2 when cool1 add the eggs1 well beaten1 with a tea-spoonful of saleratus and a little salt4 ,drop with a spoon on buttered tins1 forming little cakes some distance apart4 ,bake in a quick oven2 they will puff in baking4 ,when done and cold1 cut one side large enough to insert the cream with a spoon4 ,this will make about sixty cakes4 ,cream4--,one cupful of flour1 two cupfuls of sugar1 four eggs1 one quart of milk4 ,beat the eggs and sugar together1 then add flour and enough of the milk to make a smooth and thin paste2 pour this into the remainder of the milk when it is boiling1 and stir constantly until it is sufficiently thickened2 flavor with vanilla4 ,do not use it until it is cold4 ,it is better to make this1 as indeed all custards1 in a custard-kettle4 ,,crullers 7,miss ,amanda ,newton74 ,illustration3 #a ,illustration3 #b ,illustration3 #c ,beat three eggs well with four table-spoonfuls of sugar2 add four or five table-spoonfuls of melted lard1 then flour enough to make it not too stiff4 ,roll rather thin 7one-third of an inch74 ,cut the cakes into shapes1 and throw them into boiling lard1 like doughnuts4 ,they may be simply shaped1 as in ,fig4 #a4 ,to give them the shape of ,fig4 #c1 first cut the paste1 as in ,fig4 #b2 hold the first line with the thumb and finger of the left hand1 then with the right hand slip the second line under the first1 then the third under the second1 and so on until they are all slipped under2 pinch the two ends together1 and the cruller will be in form of ,fig4 #c4 ,,doughnuts 7,mrs4 ,bartlett74 ,ingredients3 ,two eggs1 one cupful of sugar1 one cupful of sour milk1 half a tea-spoonful of soda1 four table-spoonfuls of melted lard2 add flour1 making the dough rather soft4 ,fry them in hot lard1 and sprinkle pulverized sugar over them while still hot4 ,,bread-,,cake4 ,ingredients3 ,three cupfuls of bread-dough1 one cupful of butter1 three scant cupfuls of sugar1 one cupful of raisins or ,english currants1 three eggs1 a nutmeg grated1 one tea-spoonful of soda1 two of cream of tartar1 a wine-glassful of brandy4 ,,gingerbread 7,mrs4 ,lansing71 ,no4 #a4 ,ingredients3 ,two cupfuls of molasses1 one cupful of butter1 one cupful of sugar1 one cupful of milk 7sour or sweet71 five eggs1 five cupfuls of sifted flour1 two table-spoonfuls of ginger1 half a tea-spoonful of cloves1 one tea-spoonful of soda4 ,,gingerbread 7,no4 #b74 ,ingredients3 ,one cupful 7half a pint7 of molasses1 one cupful 7half a pint7 of boiling water1 butter the size of an egg1 one tea-spoonful each of ground cloves1 ground cinnamon1 ginger1 and soda1 half a pound of flour 7light weight74 ,first1 put butter 7partly melted7 into the molasses1 then spices4 ,dissolve the soda in the boiling water2 stir it into the molasses1 etc42 then the flour4 ,cream of tartar should not be used with molasses4 ,,chocolate-,,cake4 ,make a cup-cake with the following ingredients3 ,one cupful of butter1 two cupfuls of sugar1 three cupfuls of flour1 one cupful of milk1 four eggs beaten separately1 one tea-spoonful of soda1 two tea-spoonfuls of cream of tartar1 or two tea-spoonfuls of yeast powder4 ,cut the cup-cake1 when baked1 through the middle1 or bake it in two or three parts4 ,put a layer of the chocolate mixture between and on the top and sides of the cake4 ,chocolate ,mixture4--,five table-spoonfuls of grated chocolate1 with enough cream or milk to wet it1 one cupful of sugar1 and one egg well beaten4 ,stir the ingredients over the fire until thoroughly mixed2 then flavor with vanilla4 ,,mountain-,,cake4 ,ingredients3 ,whites of six eggs1 one and a quarter cupfuls of sugar1 one and a quarter cupfuls of flour1 half a cupful of butter1 half a cupful of sweet milk1 half a cupful of corn starch1 a little vanilla1 two tea-spoonfuls of baking-powder4 ,bake it in two or three parts1 like jelly-cake2 put a frosting between the layers and on top of the cake1 made of the whites of four eggs1 nine table-spoonfuls of pulverized sugar1 and a little vanilla2 or use grated cocoa-nut1 mixed thickly in the frosting1 without vanilla2 or use the chocolate mixture in the preceding receipt2 or make it a jelly-cake4 ,,cream ,,cake ,,or ,,pie 7,mrs4 ,arnold74 ,this is an excellent dessert cut as a pie1 or it may be served as a cake for tea4 ,crust4--,three eggs1 one cupful of sugar1 one cupful of flour1 one-third of a tea-spoonful of soda1 and one tea-spoonful of cream of tartar4 ,beat the whites and yolks well separately2 stir all together as quickly as possible1 and bake in two pans 7if rather small2 if large1 use only one71 the batter three-quarters of an inch thick4 ,cream4--,two and a half cupfuls of sweet milk1 four even table-spoonfuls of sugar1 two table-spoonfuls of flour1 and one egg4 ,boil this a few moments until it has thickened1 and flavor with vanilla or lemon4 ,when the crust is cold1 split it1 and put the custard between4 ,this cake is much improved with a boiled icing4 ,,sponge ,,jelly-,,cake 7,mrs4 ,pope74 ,ingredients3 ,five eggs1 one cupful of sugar1 one cupful of flour1 two even tea-spoonfuls of yeast-powder1 and grated rind of a lemon4 ,beat the yolks1 sugar1 and lemon together to a cream2 add whites of eggs beaten to a stiff froth2 then the flour and yeast-powder perfectly mixed4 ,bake in a dripping-pan1 and when done spread jelly 7not sweet7 over the bottom of the cake1 roll it from the side1 and sprinkle sugar over the top2 or bake it in two or three jelly-cake pans1 and spread jelly between4 ,the cake may be iced on the bottom4 ,the rolled jelly-cake may be cut into slices1 and served with a sweet sauce for dessert4 ,,cocoa-,,nut ,,cones4 ,ingredients3 ,one pound of cocoa-nut grated1 half a pound of sugar1 the whites of two eggs1 and the yolk of one egg4 ,beat the yolk well2 add the sugar to it2 then the cocoa-nut and whites of the eggs beaten to a stiff froth4 ,drop by the tea-spoonful on sheets of buttered paper placed on tins4 ,form each little cake into the shape of a cone1 and bake in a moderate oven about half an hour4 ,,croquante ,,cake 7,mrs4 ,lackland74 ,ingredients3 ,three-quarters of a pound of shelled almonds1 half a pound of citron1 three-quarters of a pound of sugar1 three-quarters of a pound of flour1 and six eggs4 ,blanch and halve the almonds1 and slice the citron2 mix them well together1 and roll them in flour2 add to them the sugar1 then the eggs 7well beaten71 lastly the flour4 ,butter shallow pans1 and lay in the mixture two inches thick4 ,after it is baked in a quick oven1 slice the cake into strips one inch wide1 and turn every strip4 ,return the pan to the oven1 and bake the sides a little4 ,when cold1 put it away in tin boxes4 ,this cake will keep a year or more1 and for reserve use is quite invaluable4 ,,to ,,blanch ,,almonds4 ,put them over the fire in cold water1 and let them remain until the water is almost at the boiling-point1 not allowing them to boil2 then throw them into cold water4 ,remove the skins1 and dry the almonds in a cloth before using4 ,when they are to be pounded for macaroons1 mringues1 etc41 they should be first dried for two or three days in a gentle heat4 ,,rebecca ,,cake 7,mrs4 ,north74 ,ingredients3 ,half a cupful of butter1 one cupful of sugar1 one cupful of sweet milk1 one egg1 one pint of flour1 one tea-spoonful of soda1 and two tea-spoonfuls of cream of tartar4 ,for a change1 a cupful of raisins or of ,english currants1 or a mixture of both1 or an addition of sliced citron1 may be added4 ,,ginger-,,snaps 7,mrs4 ,leach74 ,ingredients3 ,one pint of molasses1 one coffee-cupful of brown sugar1 one coffee-cupful of butter1 one table-spoonful of ginger1 and one heaping tea-spoonful of soda dissolved in one table-spoonful of hot water4 ,mix very thick with flour1 and roll them very thin4 ,,plain ,,cookies4 ,ingredients3 ,one cupful of butter 7or half butter and half lard71 two cupfuls of sugar1 one cupful of milk1 two eggs1 about a quart of flour 7cookies are better to have no more flour than is necessary for rolling them thin without sticking71 three tea-spoonfuls 7not heaping7 of yeast-powder1 or one tea-spoonful of cream of tartar and half a tea-spoonful of soda4 ,sour milk can be used1 when add the half tea-spoonful of soda1 and omit the cream of tartar4 ,bake in a quick oven4 ,,almond ,,macaroons4 ,blanch and skin eight ounces of ,jordan almonds and one ounce of bitter ones2 dry them on a sieve1 and pound them to a smooth paste in a mortar1 adding occasionally a very little water1 to prevent them from getting oily2 add to them five ounces of pulverized sugar1 one tea-spoonful of rice flour1 and the whites of three eggs beaten to a stiff froth2 with a spoon1 put this on paper in drops the size of a walnut2 bake in a slow oven until they are of a light-brown color1 and firmly set2 take them from the paper by wetting the under side of it4 ,,lady',s-,,fingers4 ,mix six yolks of eggs with half a pound of powdered sugar2 work the preparation with a spoon until it is frothy2 then mix into it the whites of six eggs well beaten1 and at the same time a quarter of a pound of flour1 dried and sifted4 ,put this batter into a mringue bag1 and squeeze it through in strips1 two or three inches long1 and sprinkle over some fine sugar2 bake in a slack oven twelve or fourteen minutes4 ,m,,ringues ,,la ,,cr,,me4 ,ingredients3 ,six whites of eggs1 nine ounces of pulverized sugar1 half a pint of cream 7whipped71 three ounces of sugar with the cream1 a slight flavoring of vanilla4 ,whip the eggs to a very stiff froth1 add three or four drops of vanilla1 and mix in the pulverized sifted sugar1 by turning the sugar all over the eggs at once1 and cutting it together very carefully4 ,sprinkle sugar over a tin platter1 and on it place table-spoonfuls of this mixture at convenient distances apart2 smooth the tops1 and sprinkle a little sugar over them also4 ,the secret of making mringues is in the baking4 ,put them into a moderate oven1 and leave the oven-door open for thirty-five minutes at least4 ,they should not be allowed to color for that time1 which would prevent them from drying properly1 and a thin paper crust is very undesirable for a mringue2 in fact1 the longer they dry before coloring1 the thicker will be the crust4 ,they should be in the oven at least three-quarters of an hour1 only allowing them to color slightly the last two or three minutes4 ,while they are still hot1 scoop out carefully the soft contents1 and when they are cold fill them with whipped cream1 press two of them together1 forming a ball1 and put them into the refrigerator to set the cream4 ,whipped ,cream4--,add the three ounces of sugar and a flavoring of vanilla1 sherry1 or any thing preferred1 to the cream1 and when whipped put the froth into a kitchen bowl1 and whip it again with the egg-whip or a machine egg-beater2 this makes it finer-grained and stiffer4 ,illustration ,a much prettier arrangement for dessert is the mringue as it is fashioned at ,delmonico's4 ,instead of little mringues1 each one is made a half ball1 about six inches in diameter4 ,they are dried very slowly1 so that the crust is about one-third of an inch thick4 ,when emptied of the soft interiors1 and when cold1 two shells are placed on a platter1 like an open clam-shell4 ,the whipped cream1 when about to serve 7already set1 by being on the ice71 is banked between them1 reaching as high above as suits the fancy4 ,the cream may be decorated with strawberries1 raspberries1 etc41 or it may be served without ornamentation4 ,,german ,,cake 7,mrs4 ,schulenburg74 ,ingredients3 ,one pound of flour1 three-quarters of a pound of butter1 six ounces of sugar1 one egg1 half a cupful of rum4 ,bake in a pie-pan1 pressing the cake until it is about one-quarter of an inch high4 ,before baking1 sprinkle sugar and ground cinnamon on top2 after it is baked1 cut it into squares while it is yet warm4 ,,ranaque ,,buns4 ,ingredients3 ,one pound of butter1 one and a quarter pounds of sugar1 two pounds of flour1 six eggs1 four table-spoonfuls of ground cinnamon4 ,mix the cinnamon into the flour2 rub the butter to a cream1 then mix the flour with it4 ,beat the sugar with the eggs1 then all together1 as little as possible4 ,distribute this by the spoonful into rough-looking cakes on buttered tins placed at a little distance apart4 ,this is a very nice lunch-cake4 ,,frosting4 ,the old way of making frosting was a half-day's work4 ,i now laugh at the extra exertion once made to be sure that the eggs were sufficiently and properly beaten4 ,the following is the true way to make frosting1 which is done and dried on the cake in ten minutes1 allowing three minutes for the making3 ,use a heaping tea-cupful of fine pulverized sugar to the white of each egg1 or1 say1 a pound of sugar to the whites of three eggs4 ,beat the whites until they are slightly foaming only2 do not beat them to a froth4 ,the sugar may all be poured on the egg at once1 or1 if considered easier to mix1 it may be gradually added4 ,either way1 as soon as the sugar and eggs are thoroughly stirred together1 and flavored with a little lemon or vanilla1 the icing is ready to spread over the cake4 ,it would be advisable to ice the cakes as soon as they are taken from the oven4 ,the icing made with the white of one egg is quite sufficient to frost an ordinary-sized cake4 ,it is very little extra trouble to decorate a frosted cake4 ,one can purchase funnels for the purpose with different shaped ends4 ,in place of no better funnel1 make a cornucopia of stiff writing-paper2 fill it with the frosting1 and press it out at the small end1 forming different shapes1 according to taste1 over the cake4 ,little centre-pieces or leaves can always be purchased at the confectioner's to aid in the decoration4 ,for a cocoa-nut-cake1 mix plenty of the grated cocoa-nut into the frosting1 which spread over the cake2 decorate it then with plain frosting4 ,for a chocolate-cake1 after spreading over the chocolate frosting mentioned in the receipt for chocolate-cake1 decorate it with delicate lines of the white frosting4 ,the appearance of boiled icing 7which is generally flavored with lemon7 is much improved also by a decoration with the plain white frosting4 ,,boiled ,,icing4 ,ingredients3 ,one pound of sugar1 whites of three eggs4 ,first1 boil the sugar with a little water2 when it is ready to candy1 or will spin in threads when dropping from the end of a spoon1 take it off the fire1 and while it is still boiling hot add the whites of the eggs well beaten1 stirring them in as fast as possible4 ,flavor with lemon 7if preferred71 vanilla1 ,jamaica rum1 or any of the flavorings1 and it is ready for use4 ,,candies4 ,,caramels 7,mrs4 ,wadsworth74 ,ingredients3 ,one cupful of best sirup1 one cupful of brown sugar1 one cupful of white sugar1 two cupfuls of grated chocolate1 two cupfuls of cream1 vanilla1 one tea-spoonful of flour mixed with the cream4 ,rub the chocolate to a smooth paste with a little of the cream2 boil all together half an hour1 and pour it into flat dishes to cool2 mark it with a knife into little squares when it is cool enough4 ,,white-,,sugar ,,candy 7,miss ,eliza ,brown74 ,ingredients3 ,four pounds of sugar1 one pint of water1 four table-spoonfuls of cream1 four table-spoonfuls of vinegar1 butter the size of an egg4 ,boil all together slowly for about three-quarters of an hour4 ,,vinegar ,,candy 7,mrs4 ,clifford74 ,ingredients3 ,three cupfuls of sugar1 half a cupful of vinegar1 half a cupful of water1 one tea-spoonful of soda4 ,when it boils1 stir in the soda4 ,if the candy is preferred clear1 stir it as little as possible2 if grained1 stir it4 ,,ices4 ,with a patent five-minute freezer 7it really takes1 however1 from fifteen minutes to half an hour to freeze any thing71 it is as cheap and easy to make ices in summer as almost any other kind of dessert4 ,if one has cream1 the expense is very little1 as a cream-whipper costs but twenty-five cents4 ,a simple cream1 sweetened1 flavored1 whipped1 and then frozen1 is one of the most delicious of ice-creams4 ,by having the cream quite cold1 a pint can be whipped1 with this cream-whipper1 in five or ten minutes4 ,it will require ten cents' worth of ice--half of it to freeze the preparation1 and the other half to keep it frozen until the time of serving4 ,salt is not proverbially expensive2 a half-barrel or bushel of coarse salt will last a long time1 especially as a portion of it can be used a second time4 ,in summer1 fruits1 such as peaches or pears1 quartered1 or any kind of berries1 are most delicious half frozen and served with sugar4 ,the chocolate ice-cream with fruit is excellent4 ,the devices of form for creams served at handsome dinners in large cities are very beautiful2 for instance1 one sees a hen surrounded by her chickens2 or a hen sitting on the side of a spun-glass nest1 looking sideways at her eggs2 or a fine collection of fruits in colors4 ,one may see also a perfect imitation of asparagus with a cream-dressing1 the asparagus being made of the pistache cream1 and the dressing simply a whipped cream4 ,these fancy displays are1 of course1 generally arranged by the confectioner4 ,it is a convenience1 of course1 when giving dinner companies1 to have the dessert or any other course made outside of the house2 but for ordinary occasions1 ices are no more troublesome to prepare than any thing else1 especially when they can be made early in the day1 or even the day before serving4 ,,frozen ,,whipped ,,cream4 ,flavor and sweeten the cream1 making it rather sweet4 ,whip it1 and freeze the froth4 ,,vanilla ,,ice-,,cream4 ,beat the yolks of eight eggs with three-quarters of a pound of sugar until very light4 ,put one and a half pints of rich milk on the fire to scald1 highly flavored with the powdered vanilla-bean 7say1 one heaping table-spoonful74 ,when the milk is well scalded1 stir it into the eggs as soon as it is cool enough not to curdle4 ,now stir the mixture constantly 7the custard pan or pail being set in a vessel of boiling water7 until it has slightly thickened4 ,do not let it remain too long and curdle1 or it will be spoiled4 ,when taken off the fire again1 mix in a quarter of a box of gelatine1 which has been soaked half an hour in two table-spoonfuls of lukewarm water near the fire4 ,the heat of the custard will be sufficient to dissolve it1 if it is not already sufficiently dissolved4 ,cool the custard well before putting it into the freezer1 as this saves time and ice4 ,when it is in the freezer1 however1 stir it almost constantly until it begins to set2 then stir in lightly a pint of cream1 whipped4 ,stir it for two or three minutes longer1 put it into a mold1 and return it to a second relay of ice and salt4 ,the powdered vanilla can be purchased at drug-stores or at confectioners'4 ,it is much better than the extract for any purpose1 and is used by all the best restaurateurs4 ,,delmonico ,,vanilla ,,cream4 ,ingredients3 ,one and a half pints of cream1 one ounce of isinglass1 one pound of sugar1 yolks of eight eggs1 half a pint of milk1 vanilla powder4 ,scald the cream only2 then add the isinglass dissolved in the milk1 and pour it on the sugar and eggs beaten together to a froth2 add the flavoring4 ,strain1 cool1 and freeze it2 then pack it for three hours and a half at least4 ,,chocolate ,,ice-,,cream is made in the same way as the vanilla ice-cream1 adding a flavoring of chocolate and a little vanilla powder4 ,for instance1 to make a quart and a half of cream3 ,make the boiled custard with the yolks of six eggs1 half a pound of sugar1 one pint of boiled milk1 and a tea-spoonful 7not heaping7 of vanilla powder4 ,pound smooth four ounces of chocolate2 add a little sugar and one or two table-spoonfuls of hot water4 ,stir it over the fire until it is perfectly smooth4 ,add this and a table-spoonful of thin1 dissolved gelatine to the hot custard4 ,when about to set in the freezer1 add one pint of cream1 whipped4 ,,to ,,make ,a ,,mold ,,of ,,chocolate ,,and ,,vanilla ,,creams4 ,illustration ,freeze the different creams in two freezers4 ,cut a piece of pasteboard to fit the centre of a mold2 fill each side with the two creams1 remove the pasteboard1 and imbed the mold in ice and salt for two hours4 ,,strawberry ,,ice-,,cream4 ,sprinkle sugar over strawberries1 mash them well1 and rub them through a sieve4 ,to a pint of the juice add half a pint of good cream4 ,make it very sweet4 ,freeze it in the usual way1 and1 when beginning to set1 stir in lightly one pint of cream 7whipped71 and1 lastly1 a handful of whole strawberries1 sweetened4 ,put it into a mold1 which imbed in ice4 ,or1 when fresh strawberries can not be obtained1 there is no more delicious cream than that made with the ,french bottled strawberries4 ,mix the juice in the bottle with the cream1 and add the whipped cream and the whole strawberries1 when the juice1 etc41 have partly set in the freezer4 ,many prefer this cream of a darker red color1 which is obtained by using prepared cochineal4 ,,napolitaine ,,cream4 ,illustration ,to make a form of three colors3 ,vanilla1 chocolate1 and strawberry ice-creams are frozen in three different freezers1 and filled in a mold the form of a brick in three smooth layers of equal size4 ,,chocolate ,,fruit ,,ice-,,cream4 ,illustration ,make a chocolate cream4 ,when set in the freezer1 add about half a pound of assorted ,french candied or preserved fruits cut into small pieces4 ,put it into a melon-shaped mold1 to imitate a plum-pudding4 ,when ready to serve1 turn the cream on a platter1 and make a circle around it of whipped cream1 sweetened and flavored with vanilla4 ,this cream is a decided success1 and a beautiful dessert for a dinner-party4 ,it may be improved by sprinkling over it chopped almonds dried of a light-brown color1 mixed with chopped pistachios4 ,this is intended to imitate the rugged appearance of the rind of a melon4 ,,frozen ,,fruit ,,custard4 ,ingredients3 ,one pint of rich milk1 one pint of cream 7whipped71 yolks of three eggs1 one and a half cupfuls of sugar1 one pint of fresh peaches cut into pieces not too small1 or fresh ripe berries4 ,beat the eggs and sugar well together4 ,heat the pint of milk almost to the boiling-point1 and add it gradually to the beaten eggs and sugar4 ,return it to the custard-kettle1 and stir it constantly until it has slightly thickened1 taking care that it does not curdle4 ,when the custard is partly frozen1 having stirred it in the usual way1 add the whipped cream2 stir a few minutes longer1 and then stir in the fruit4 ,put all into a mold1 which place in a fresh relay of ice and salt4 ,,german ,,steamer ,,baked ,,ice-,,cream4 ,this dish was at least a curiosity1 served at the table of one of the ,german steamers4 ,a flat1 round sponge-cake served as a base4 ,a circular mold of very hard frozen ice-cream was placed on this1 and then covered with a mringue1 or whipped white of egg1 sweetened and flavored4 ,the surface was quickly colored with a red-hot salamander1 which gave the dish the appearance of being baked4 ,the gentleman who told me about this dish insisted that it was put into the oven and quickly colored1 as the egg surrounding the cream was a sufficiently good non-conductor of heat to protect the ice for one or two minutes4 ,however1 there is less risk with a salamander4 ,,pine-,,apple ,,ice-,,cream ,,pudding4 ,illustration ,add one pound of pine-apple grated fine to the yolks of eight eggs well beaten with one pound of sugar1 one and a half pints of boiled cream1 and a very little salt4 ,stir all together over the fire until it begins to thicken4 ,when beginning to set in the freezer 7having stirred it in the usual way71 add a pint of cream 7whipped74 ,this addition of the whipped cream is a great improvement1 although it is generally omitted4 ,put it into a form4 ,when ready to serve1 press the tuft of leaves1 cut from the pine-apple and trimmed1 in the top of the cream4 ,surround it with whipped and sweetened cream4 ,,iced ,,rice-,,pudding 7,francatelli74 ,wash and parboil half a pound of rice2 then put it into a stew-pan1 with a quart of milk and a pint of cream1 two sticks of vanilla1 three-quarters of a pound of sugar1 and a little salt4 ,allow the rice to simmer very gently over or by a slow fire1 until the grains are almost dissolved1 stirring it occasionally with a light hand4 ,when the rice is done1 and while it is yet hot1 add the yolks of six eggs2 then stir all well together for several minutes1 in order to mix in the eggs1 and also for the purpose of breaking up and smoothing the rice4 ,let this rice custard be frozen like an ordinary ice-cream1 stirring it from the sides until it is set1 when put it into a mold1 and immerse it in the ice and salt4 ,illustration ,while the above part of the process is going on1 a compte of twelve oranges should be prepared in the following manner3 ,first1 separate them into sections1 and remove every particle of the white pith with a small knife1 laying the transparent pulp of the fruit quite bare4 ,when all the oranges are ready1 throw them into a stew-pan containing about a pint of sirup 7made with one pound of sugar and nearly a pint of clear water72 allow the pieces of oranges to boil up gently in this for two minutes1 and then drain them in a sieve4 ,boil the sirup down to about one-half of its original quantity2 then add two wine-glassfuls of curaoa and three table-spoonfuls of peach marmalade or apricot jam2 mix all together1 and pour this preparation over the oranges in a basin4 ,when about to send the pudding to table1 turn it out of the mold on a platter1 dress the compte of oranges on the top and around the base1 pour the sirup over it1 and serve4 ,,biscuit ,,glac,s1 ,,in ,,small ,,cases4 ,beat well eight yolks of eggs1 with ten ounces of sugar1 and a very little salt2 add one pint of cream4 ,stir over the fire until slightly thickened4 ,flavor with vanilla powder1 the extract of almonds1 lemon1 or with coffee or chocolate4 ,it may also be made by adding a pure of peaches1 strawberries1 raspberries1 or pine-apple to the custard4 ,when just beginning to set in the freezer1 stir in lightly one-half pint of cream 7whipped72 then partly fill paper cases with the mixture4 ,smooth over the tops4 ,set the cases in the freezer well dried1 and allow them to harden until ready to serve4 ,,biscuit ,,glac,s 7,francatelli74 ,ingredients3 ,one pint of clarified sirup1 twelve yolks of eggs1 two whole eggs1 a large wine-glassful of maraschino4 ,mix the whole of the ingredients in an earthen basin2 then pour the preparation into an egg-bowl that has been previously warmed with hot water and wiped dry4 ,whisk the souffl briskly 7the egg bowl being placed on a stove containing hot ashes7 until it resembles a well-prepared1 firm1 sponge-cake batter4 ,fill the paper cases with the preparation1 and smooth over the tops4 ,place them in a tin pail or in the freezer1 surrounded with ice and salt1 and half a pound of saltpetre mixed1 and let them remain well covered for three or four hours at least1 before serving1 without stirring them4 ,or1 they may be frozen all together in one mold1 and some sifted macaroon powder or grated chocolate sprinkled over the surface1 to imitate a baked souffl4 ,,nesselrode ,,pudding 7,carme's ,receipt74 ,ingredients3 ,forty chestnuts1 one pound of sugar1 flavoring of vanilla1 one pint of cream1 the yolks of twelve eggs1 one glass of maraschino1 one ounce of candied citron1 two ounces of currants1 two ounces of stoned raisins4 ,blanch the chestnuts in boiling water1 remove the husks1 and pound them in a mortar until perfectly smooth1 adding a few spoonfuls of the sirup2 then rub them through a fine sieve1 and mix them in a basin with a pint of sirup1 made from one pound of sugar1 clarified1 and flavored with vanilla2 one pint of cream1 and the yolks of twelve eggs4 ,set this mixture over a slow fire1 stirring it without ceasing1 until the eggs begin to thicken 7without allowing them to curdle71 then take it off4 ,when it is cold1 put it into the freezer1 adding the maraschino1 and make the mixture set2 then add the sliced citron1 the currants1 and stoned raisins 7these two latter should be soaked the day previous in maraschino1 and sugar pounded with vanilla7 to the whole4 ,thus mingled1 add a plateful of whipped cream1 mixed with the whites of three eggs beaten to a froth4 ,when the pudding is perfectly frozen1 put it into a mold1 close the lid1 place it again in the freezer1 well surrounded with pounded ice and saltpetre1 and let it remain until the time of serving1 when turn it out of the mold4 ,,iced ,,pudding4 ,ingredients3 ,one and one-half pints of custard1 composed of the yolks of four eggs1 a pint of boiled milk1 four table-spoonfuls of sugar1 a flavoring of vanilla1 eight ounces of fruits1 consisting of equal parts of dried cherries1 pine-apple1 dried pears1 or apricots1 all cut into very small squares4 ,these fruits may be selected1 or perhaps it would be more convenient to purchase half a pound of the ,french preserved dried fruits2 or add one ounce of candied citron sliced1 two ounces of currants1 two ounces of stoned and chopped raisins1 and half a pint of cream whipped4 ,freeze the custard in the usual manner1 then mix in the fruits and whipped cream4 ,a gill of maraschino is an improvement to this pudding1 but may be omitted4 ,if added1 it should be at the same time with the fruit4 ,put into a mold1 and place it on ice and salt4 ,serve whipped cream around it4 ,,tutti ,,frutti4 ,when a rich vanilla cream is partly frozen1 candied cherries1 ,english currants1 chopped raisins1 chopped citron1 or any other candied fruits chopped rather fine1 are added2 add about the same quantity of fruit as there is of ice cream4 ,mold and imbed in ice and salt4 ,it may be served surrounded with a whipped cream4 ,,fresh ,,peaches ,,half ,,frozen4 ,an exceedingly nice dish for breakfast1 lunch1 or tea may be made of quarters of large fresh peaches1 half frozen1 and then sprinkled with granulated sugar4 ,,peaches ,,and ,,cream ,,frozen4 ,peel and quarter the fresh peaches2 mix them with sugar and cream to taste4 ,arrange some of the quarters of the peaches tastefully in the bottom of a basin1 or charlotte mold1 then fill1 and freeze the mass solid1 without stirring4 ,turn it out to serve4 ,,lemon ,,ice4 ,boil three pints of water and one quart of loaf-sugar until reduced to nearly one quart of liquid1 skimming it when necessary4 ,when cold1 add the juice of seven lemons1 and the thin-sliced yellow part of the rind of four of them4 ,let it infuse an hour4 ,strain it into the freezer without pressing4 ,when beginning to set in the freezer1 stir in lightly and well the beaten whites of four eggs4 ,put into a mold1 and return it to a fresh relay of salt and ice4 ,or it may be frozen and served in the lemon-skins4 ,a neat slice is taken off the top of the lemon4 ,the juice1 etc41 is carefully removed4 ,when the preparation is set in the freezer1 the skins are filled1 the tops fitted over1 and all imbedded in the ice4 ,i once saw at one of ,delmonico's dinners a course of these lemons 7one for each person7 filled with ,roman punch4 ,,currant ,,ice4 ,boil one quart of water and a pound of sugar until reduced about a pint--i4 e41 until a pint of water has boiled away2 skim it1 take it off the fire1 and add a pint of currant-juice2 when partly frozen1 stir in the beaten whites of four eggs4 ,mold1 and freeze again4 ,a good ice for fever patients4 ,,cookery ,,for ,,the ,,sick4 ,i believe it is the general practice now to give a patient1 in almost every kind of illness1 food that is very nourishing1 yet very digestible1 that the system may become strengthened to throw off its disease4 ,i devote a chapter to 8cookery for the sick10 as it is such a useful and delightful accomplishment to know just how to prepare the few available dishes for invalids1 so that while they may be most suitable food for the recovery of the patient1 they may at the same time be most agreeable to the taste and pleasing to the eye4 ,the three events of the day to the sufferer are the three meals4 ,how gratefully is it remembered if they have been delicately and carefully administered6 ,let the mother or the wife prepare them with her own hands2 let her never ask an invalid what he will have to eat1 but with thought and ingenuity strive to vary the bill of fare each day1 always providing proper nourishment4 ,this is an art in itself which can be delegated to no one4 ,it is worth as much to the suffering and beloved patient as is the medical prescription of the physician4 ,never leave an article of diet in the sick-room3 it is a good means of destroying the appetite1 which should be encouraged and not weakened4 ,whatever is served1 let great attention be paid to giving the dish1 after it is properly cooked1 a dainty appearance4 ,place it on the choicest of ware in the house1 with the cleanest of napkins1 and the brightest of silver1 even if that consists only of a tea-spoon4 ,if tea and toast be served1 put the tea1 freshly drawn1 into the daintiest of tea-cups4 ,every family might well afford to buy one little1 thin china cup and saucer1 to use in case of illness2 put a square of loaf-sugar into it4 ,a few drops of cream are easily saved for the patient's tea from a small quantity of milk2 and cream in small quantities is considered more digestible than milk4 ,all cooks think they can make toast4 ,there is about one person in ten thousand who really does know how to make it2 who actually appreciates the difference between a thin1 symmetrical1 well-yellowed1 crisp piece of toast with the crust cut off1 and just from the fire1 and a thick1 unshapely slice1 unevenly crisped on the outside1 and of doughy softness in the centre4 ,one is digestible2 the other is exceedingly indigestible4 ,the scientific mode of making toast is explained on page #fg4 ,of the laxative articles of diet1 undoubtedly one of the most important is the oatmeal porridge4 ,the chemists say1 8,oatmeal stands before all other grains in point of nutritive power40 ,i do not mean to serve gruel1 but a thicker preparation1 of considerable consistence1 which is more palatable4 ,the mode of making it is explained on page #gd4 ,put a heaping table-spoonful of this on a thin saucer2 pour some cream over it2 then sprinkle over this a little granulated sugar4 ,now place the saucer on a little salver1 on which is spread the whitest of napkins4 ,always remember that in cooking any of the grains1 as1 for instance1 corn-meal1 oatmeal1 hominy1 cracked-wheat1 etc41 let them be thrown into salted boiling water4 ,this makes very great difference in the flavor of the dish4 ,make every thing in small quantities1 so that the patient may always have his dishes freshly made4 ,a very nourishing1 digestible1 and excellent dish for invalids is a raw1 fresh egg1 the receipt for administering which is given among the invalid receipts 7see page #cbb74 ,in regard to rice1 ,dr4 ,lee remarks3 8,we regard rice as the most valuable of all the articles of food in cases of the derangement of the digestive organs4 ,it nourishes1 while it soothes the irritable mucous membrane2 and while it supports strength1 never seems to aggravate the existing disease4 ,for acute or chronic affections of the alimentary canal1 rice-water for drink and rice-jelly for food seem peculiarly well adapted1 and appear to exert a specific influence in bringing about a recovery4 ,these preparations are invaluable also in convalescence from acute fevers and other maladies1 and in the summer complaints of young children40 ,jellies made with gelatine or calf's feet are very appetizing1 but must not be relied on as furnishing much nourishment4 ,they afford a pleasant vehicle for administering wine1 of which the stimulating properties are often very advantageous4 ,i copy a short article from ,booth's 8,chemistry0 on the subject3 8,gelatine in domestic economy is used in the forms of soup and jelly as an aliment2 but though experiments seem to show that when mixed with fibrous1 albuminous1 and caseous substances it becomes nutritive1 this conclusion is yet doubtful2 for the theory of respiration proves that histrose1 which produces the gelatine1 has accomplished its part in the animal organization1 and can no longer afford sustenance thereto4 ,one fact1 however1 seems positive1 and that is its inability alone to yield nourishment to carnivorous animals4 ,the feeble nutritive power of a gelatinous matter seems to be owing to the destruction of its organization40 ,on the same subject of the dietetical value of gelatine1 ,professor ,youmans says3 8,it is regarded as a product of the partial decomposition of albuminous bodies in the system1 but as incapable of replacing them when taken as aliment4 ,the ,french attempted to feed the inmates of their hospitals on gelatinous extract of bones4 ,murmurs arose1 and a commission1 with ,magendie at their head1 was appointed to investigate the matter4 ,they reported gelatine as1 dietetically1 almost worthless40 ,graham bread1 corn bread1 or the ,boston brown-bread1 made with part rye flour1 are much more nourishing than breads made from bolted wheat4 ,the whiter the wheat flour1 the more starch it contains1 and the less gluten1 which is separated in bolting1 and which is the nutritious or flesh-producing portion4 ,the rich ,boston brown-bread is especially good cut into thin1 even pieces1 with a little cream poured over it4 ,the value of corn-meal for invalids who are thin and incapable of maintaining their natural warmth is scarcely appreciated4 ,indian-corn contains a large percentage of oil1 which is nourishing and fattening4 ,fat is the heat-producing power4 ,as to the meats1 it seems to me a mistake that that from the ox1 with his wholesome food1 cleanly habits1 sweet breath1 and clear eye1 is not the most wholesome and digestible of aliments4 ,no meat is so tender and juicy as the cut from the tenderloin or the porter-house steak4 ,pork should be avoided in every form by invalids4 ,i can not but believe that rare-cooked1 tender beef is the most valuable dish in the culinary rpertoire for invalids2 yet ,dr4 ,beaumont1 after experimenting with ,st4 ,martin1 ranks venison1 when tender and in season1 as the most digestible and assimilable of meats4 ,he classes mutton second2 then beef4 ,lamb is less digestible than mutton4 ,veal should be avoided as well as pork4 ,fatty substances are also difficult of assimilation4 ,poultry is less digestible than beef4 ,then1 again1 the manner of cooking beef has a great influence on its digestibility4 ,the best modes are broiling and roasting4 ,potatoes roasted or baked are digested an hour sooner than potatoes boiled4 ,before beginning the receipts for especial dishes1 ,i will copy a little story1 which furnishes an illustration that the simplest modes of cooking are1 after all1 the most satisfactory4 8,the ,vicomte de ,vaudreuil1 when appointed charg d'affaires of ,france to the ,court of ,st4 ,james's1 brought over with him a young cook1 an lve of the highest schools of the cuisines of ,paris4 ,this young culinary aspirant to fame1 shortly after his arrival in ,london1 obtained permission of his master to go and witness the artistic operations of that established cordon-bleu1 ,monsieur ,mingay1 the cook to ,prince ,esterhazy1 who had been brought up under the ,prince ,talleyrand's famous chef1 ,louis1 and previously under that most bleu of all cordons1 the great ,carme4 ,on the lve's return1 the ,vicomte1 hearing that his cook was in a state of astonishment from something he had witnessed in ,prince ,esterhazy's kitchen1 summoned him to his presence1 and said1 #8,what is this culinary miracle1 which ,i have heard astonishes you1 and casts into the shade all other triumphs of the art8' ,vatel's follower replied1 #8,oh1 ,monsieur le ,vicomte1 when ,i entered the cuisine at ,chandos ,house it was near the time of the prince's luncheon1 for which his excellency had ordered something which should be very simple and easily digestible1 as he was suffering from languor4 ,the chef1 ,mingay1 accordingly cut from under a well-hung rump of beef three slices of fillet1 and rapidly broiling them1 he placed the choicest-looking in the middle of a hot dish1 and afterward pressing the juice completely out of the remaining two1 he poured it on the first6 ,oh1 monsieur1 how great the prince6 how great the cook6'0 ,,receipts ,,for ,,the ,,sick-,,room4 ,,tea4 ,tea is best1 made fresh in the sick-room4 ,a little tte--tte china service is a pretty ornament for a bedroom1 and it is a convenient and tasteful arrangement for serving tea to invalids4 ,if one has no little tea-pot like that belonging to the service here referred to1 a small one of any other kind is desirable4 ,put two tea-spoonfuls of tea-leaves into the small tea-pot2 pour two tea-cupfuls of boiling water over it2 cover it closely1 and let it steam for a few moments4 ,with a small table at the side of the invalid's bed1 it is a decidedly pleasant little diversion to make tea in this manner1 being sure at the same time that it is perfectly fresh4 ,however it is made though1 do not present a cupful of tea to a sufferer with a part of the tea spilled into the saucer4 99 99 99 99 99 ,to avoid having fat left in the soups1 it is safer to allow them to get entirely cold1 when the fat can be easily skimmed off4 ,just enough can be heated each time the soup is served4 ,,beef ,,tea1 ,,or ,,essence ,,of ,,beef4 ,cut1 say1 a pound of perfectly lean beef into small pieces1 put them into a wide-mouthed bottle 7a pickle-bottle answers the purpose71 cork it tightly1 and place it in a pot of cold water in which there is a saucer at the bottom4 ,heat it gradually1 then let it boil slowly for two or three hours1 when all the juice will be drawn out of the meat4 ,now pour off the juice1 season it with salt carefully1 as it requires very little4 ,when it is cold1 skim off all the globules of fat4 ,this is an invaluable aliment for invalids who are very ill1 or for weak infants1 when they need much nourishment in small compass4 ,this beef tea can then be given by the tea-spoonful at regular intervals1 administering it as medicine4 ,,another ,,beef ,,tea 7for ,convalescents74 ,soak three-quarters of a pound of small-cut pieces of lean steak 7say a cut from a round steak7 in a pint of cold rain-water for half an hour1 squeezing the beef occasionally2 then put it on the fire1 cover it1 and boil it slowly for ten minutes1 removing the scum4 ,season with salt1 and serve hot4 ,serve ,albert biscuit1 or thin wafers 7see page #gb71 with it4 ,the addition of a little boiled rice makes a pleasant change4 ,,beef ,,juice4 ,choose a thick cut of fine1 fresh1 juicy steak without fat4 ,broil it over the coals for only a minute1 or long enough to merely heat it throughout4 ,put it over a warm bowl set in a basin of hot water2 cut it in many places1 and squeeze out all the juice with the aid of the meat-squeezer 7see page #ef74 ,salt it very slightly4 ,it should be served immediately1 freed from every atom of fat1 and accompanied with a wafer cracker4 ,,chicken ,,broth4 ,cut up a fowl1 and crack the bones4 ,put it into three pints of cold water4 ,boil it slowly1 closely covered1 for three or four hours1 or until the meat falls in pieces4 ,strain it1 then add two table-spoonfuls of rice which has been soaked for half an hour in a very little warm water1 also a chopped sprig of parsley1 if you have it4 ,simmer it for twenty minutes longer1 or until the rice is thoroughly cooked4 ,season with salt and pepper1 but not too highly4 ,serve with crackers1 which should be broken into the broth the last minute4 ,,chicken ,,custard4 ,ingredients3 ,one half-pint of chicken broth1 beaten yolks of three eggs1 a little salt4 ,mix well1 and cook it in the custard-kettle 7as for boiled custard7 until it has thickened4 ,serve in custard-cups4 ,,chicken ,,panada4 ,roast a small chicken1 and take out the breasts1 or use more of the meat if preferred1 and add a little salt2 chop it as fine as possible1 pound it1 and pass it through a colander4 ,soak half the amount of the crumb of ,french rolls1 or good bread 7not too fresh71 in tepid milk2 squeeze it nearly dry1 and mix it with the chicken4 ,thin it with a little strong chicken broth 7which may be made with the remainder of the chicken7 or with boiling water4 ,serve it in a custard-cup1 to be eaten with a spoon4 ,for convalescents1 a very little finely minced parsley may be added4 ,,mold ,,of ,,chicken ,,jelly4 ,cut half a raw chicken into small pieces1 and break the bones2 put it on the fire with a quart of cold water4 ,boil it slowly until it is reduced to less than half2 season with salt and a little pepper1 if the invalid is not too ill for pepper4 ,strain it first through a colander1 then a jelly-bag1 into a mold or a bowl4 ,if the chicken is quite tender1 broil carefully the breast of the other half of it2 cut it into dice1 or put it whole into the mold or bowl1 and cover it with the liquid4 ,when the jelly has hardened1 scrape off the layer of fat at the top of the mold before turning the jelly on a little oval platter4 ,,chicken ,,and ,,ceylon ,,moss4 ,cut a small fowl 7two pounds7 into small pieces1 and put it over the fire with three pints of cold water1 four ounces of ,ceylon moss 7which can be obtained at the drug-stores71 and half a tea-spoonful of salt4 ,boil all together an hour2 then strain it through a jelly-strainer or napkin into little cups or molds4 ,,mutton ,,broth may be made in the same manner as chicken broth1 allowing a quart of cold water to each pound of meat4 ,,veal ,,and ,,sago ,,broth 7,marian ,harland74 ,ingredients3 ,two pounds of knuckle of veal cracked to pieces1 two quarts of cold water1 three table-spoonfuls of best pearl sago soaked in a cupful of cold water1 one cupful of cream heated to boiling1 and the yolks of two eggs beaten light4 ,boil the veal and water in a covered saucepan very slowly until reduced to one quart of liquid2 strain1 season with salt1 and stir in the soaked sago 7having previously warmed it by setting for half an hour in a saucepan of boiling water1 and stirring from time to time74 ,simmer half an hour1 taking care it does not burn2 beat in the cream and eggs4 ,give one good boil up1 and turn out4 ,,beef ,,and ,,tapioca ,,broth4 ,soak one pound of beef1 cut into pieces1 in a quart of cold water for half an hour2 then boil it slowly1 keeping it closely covered for two hours4 ,strain it4 ,the last half hour1 add half a cupful of tapioca 7which has been soaked an hour in a little water71 a small sprig of parsley1 and a thin cut from an onion4 ,when done1 remove the parsley and onion2 season with a very little pepper and salt1 and two or three drops only of lemon-juice4 ,when just ready to serve1 put into the soup an egg1 carefully poached in salted water1 the white being merely set4 ,if patients are not too ill1 any kind of beef soup made from stock1 as explained on page #hj1 ought to be advantageous4 ,,how ,,to ,,prepare ,,an ,,uncooked ,,egg4 ,this is a delicate1 strengthening1 and valuable preparation for an invalid4 ,beat well the yolk and a tea-spoonful of sugar in a goblet2 then stir in one or two tea-spoonfuls of brandy1 sherry1 or port wine4 ,add to this mixture the white of the egg beaten to a stiff froth4 ,stir all well together4 ,it should quite fill the goblet4 ,if wine is not desired1 flavor the egg with nutmeg4 ,it is very palatable without any flavoring at all4 ,,tapioca ,,jelly4 ,ingredients3 ,one cupful of tapioca1 four cupfuls of water1 juice and a little of the grated rind of one lemon1 and sugar to taste4 ,soak the tapioca for four or five hours in the water4 ,sweeten it1 and set it in a pan of boiling water to cook an hour1 or until it is thoroughly done and quite clear1 stirring it frequently4 ,when nearly cooked1 stir in the lemon2 and when done1 pour it into little molds4 ,serve with cream sweetened and flavored4 ,,sea-,,moss ,,blanc-,,mange4 ,wash the moss well1 and soak it for half an hour or more in a little cold water4 ,to half an ounce or a handful of moss allow one quart of water1 or rather of rich milk1 if the patient can take milk4 ,when the water or milk is boiling1 add the soaked sea-moss1 and sugar to taste4 ,let them simmer until the moss is entirely dissolved4 ,strain the juice into cups or little molds4 ,many boil a stick of cinnamon with the water or milk1 and flavor also with wine2 but the simple flavor of the sea-moss is very pleasant4 ,it may be served with a little cream and sugar poured over it4 ,,arrowroot ,,jelly ,,or ,,blanc-,,mange4 ,add two heaping tea-spoonfuls of best arrowroot1 rubbed smooth with a little cold water1 to a coffee-cupful of boiling water or rich milk which has been sweetened with two tea-spoonfuls of sugar4 ,stir and boil it until it has thickened4 ,it may be flavored with lemon-juice if made with water1 or with brandy or wine if made with milk4 ,it is very nice without flavoring4 ,pour into a cup or little mold4 ,serve with cream and sugar poured over1 or with a compote of fruit around it4 ,,corn-,,starch ,,and ,,rice ,,puddings are explained among the regular receipts for puddings4 ,little circular molds come in form of ,fig4 ,a1 on page #ei4 ,it is a pretty form for any of these puddings or blanc-manges1 with a compote of apples1 peaches1 plums1 or any other kind of fruit1 in the centre4 ,,rice ,,jelly4 ,mix enough water to two heaping tea-spoonfuls of rice flour to make a thin paste2 then add to it a coffee-cupful of boiling-water4 ,sweeten to taste with loaf-sugar4 ,boil it until it is transparent4 ,flavor by boiling with it a stick of cinnamon if the jelly is intended for a patient with summer complaint2 or add1 instead1 several drops of lemon-juice if intended for a patient with fever4 ,mold it4 ,vanilla should never be used for flavoring any dish for an invalid4 ,homeopathic books can never say enough about its poisonous effects on even healthy and robust persons4 ,,rice-,,water ,,for ,,drink is made in the same way1 in the proportion of a table-spoonful of rice flour to a quart of boiling water4 ,,jelly ,,and ,,ice 7for ,fever ,patients74 ,break ice into small pieces about as large as a pea2 mix with it about the same quantity of lemon jelly1 also cut into little pieces4 ,this is very refreshing4 ,,parched ,,rice4 ,parch rice to a nice brown1 as you would coffee4 ,throw it into a little boiling salted water1 and boil it until it is thoroughly done4 ,do not stir it more than necessary1 on account of breaking the grains4 ,serve with cream and sugar4 ,,milk ,,porridge4 ,put a dozen raisins into two cupfuls of milk4 ,bring it to a boil2 then add a heaping tea-spoonful of flour rubbed to a paste with a little cold water or milk2 boil it three or four minutes4 ,the raisins may not be eaten1 yet they give a pleasant flavor to the milk2 in fact1 they may be taken out if the dish is intended for a child4 ,for a change1 the well-beaten white of an egg may be stirred into this preparation just after it is taken from the fire1 and1 again1 the raisins may be left out1 and the porridge simply flavored with salt or sugar1 or sugar and nutmeg4 ,,beef ,,sandwich4 ,scrape very fine two or three table-spoonfuls of fresh1 juicy1 tender1 uncooked beef2 season it slightly with pepper and salt2 spread it between two thin slices of slightly buttered bread2 cut it neatly into little diamonds about two and a half inches long and an inch wide4 ,,prepared ,,flour ,,for ,,summer ,,complaints 7,mrs4 ,horace ,mann74 ,tie up a pint of flour very tightly in a cloth1 and put it into boiling water1 and let it boil three hours4 ,when untied1 the gluten of the flour will be found in a mass on the outside of the ball4 ,remove this1 and the inside will prove a dry powder which is very astringent4 ,grate this1 and wet a portion of it in cold milk4 ,boil a pint of milk1 and when it is at the boiling-point stir in as much of the wet mixture as will thicken it to the quality of palatable porridge4 ,stir in a little salt1 and let this be the article of diet until the disease is removed4 ,relieve it at first by toasted bread1 or a mutton broth1 which latter is also astringent4 ,if the disease has not progressed to the degree of inflammation1 this diet will generally preclude all need of medicine4 ,the author would also add1 for a change of diet1 well-boiled rice with a little cream1 parched rice1 beef juice1 toasted water or milk crackers1 a little tea 7avoiding generally too much liquid71 and a little wild-cherry brandy2 or to ,mrs4 ,mann's flour porridge1 when cooked1 and just taken hot from the fire1 the well-beaten white of an egg might be added2 and1 after stirring them well together1 the preparation should be served immediately4 ,,milk ,,toast4 ,toast one or two thin slices of bread with the crust cut off2 if there are two slices1 have them of equal size4 ,when still hot1 spread evenly over them a very little fresh butter1 and sprinkle over some salt4 ,now pour over a small tea-cupful of boiling milk1 thickened with half a tea-spoonful of flour1 and salted to taste4 ,if the invalid can not take milk1 the toast may be moistened with boiling water4 ,serve immediately4 ,it is a very appetizing dish1 when fresh made and hot4 ,,panada4 ,sprinkle a little salt or sugar between two large ,boston1 soda1 or ,graham crackers1 or hard pilot-biscuit2 put them into a bowl2 pour over just enough boiling water to soak them well2 put the bowl into a vessel of boiling water1 and let it remain fifteen or twenty minutes1 until the crackers are quite clear and like a jelly1 but not broken4 ,then lift them carefully1 without breaking1 into a hot saucer4 ,sprinkle on more sugar or salt if desired3 a few spoonfuls of sweet1 thick cream poured over are a good addition for a change4 ,never make more than enough for the patient at one time1 as they are very palatable when freshly made1 and quite insipid if served cold4 ,toasted bread cut into thin even slices may be served in the same way4 ,this is also a good baby diet4 ,a panada may be made by adding an ounce of grated bread or rolled crackers to half a pint of boiling water1 slightly salted1 and allowing it to boil three or four minutes4 ,it may be sweetened1 and flavored with wine or nutmeg1 or both2 or the sugar and nutmeg may be simply sprinkled over4 ,,ash-,,cake4 ,wet corn-meal1 salted to taste1 with enough cold water to make a soft dough1 and let it stand half an hour or longer2 mold it into an oblong cake1 about an inch and a half or two inches thick4 ,a clean spot should then be swept on the hot hearth1 the bread placed on it1 and covered with hot wood-ashes4 ,the bread is thus steamed before it is baked4 ,it should be done in a half to three-quarters of an hour1 and brushed and wiped before eaten4 ,there is no better food than this for dyspeptics inclined to acidity of the stomach1 on account of the alkaline properties of the ashes left in the crust4 ,in other extreme cases of dyspepsia where acids are required1 ,i have heard of cures being effected by the use of buttermilk4 ,,milk ,,punch4 ,sweeten a glass of milk to taste1 and add one or two table-spoonfuls of best brandy4 ,grate a little nutmeg over the top4 ,,egg-,,and-,,milk ,,punch4 ,stir well a heaping tea-spoonful of sugar1 and the yolk of an egg together in a goblet1 then add a table-spoonful of best brandy4 ,fill the glass with milk until it is three-quarters full1 then stir well into the mixture the white of the egg beaten to a stiff froth4 ,the receipt for 8,eggnog0 among the 8,beverages0 is similar to this1 and better1 of course1 as whipped cream is substituted for milk4 ,,herb ,,teas are made by pouring boiling water over one or two tea-spoonfuls of the herbs1 then1 after covering well the cup or bowl1 allowing it to steep for several minutes by the side of the fire4 ,the tea is sweetened to taste4 ,camomile tea is quite invaluable for nervousness and sleeplessness2 calamus tea1 for infants' colic2 cinnamon tea1 for hemorrhages2 watermelon-seed tea1 for strangury4 ,,boneset ,,for ,a ,,cough ,,or ,,cold 7,mrs4 ,general ,simpson74 ,pour one and one-half pints of boiling water on a ten-cent package of boneset4 ,let it steep at the side of the fire for ten or fifteen minutes1 when strain it4 ,sweeten it with two and a half coffee-cupfuls of loaf-sugar1 then add one half-pint of ,jamaica rum2 bottle it4 ,a child should take a tea-spoonful before each meal2 a grown person1 a sherry-glassful4 ,,botanic ,,cough ,,sirup4 ,this book is not a medical treatise1 yet ,i can not resist the temptation to add the following receipt1 given me by ,mrs4 ,h----1 of ,buffalo4 ,many cases of long and aggravated cough have been entirely cured by its use4 ,if the patient has a tendency to vertigo1 the bloodroot may be omitted from the receipt2 but for pale persons of weak vitality it will be found a valuable addition4 ,ingredients3 ,elecampane1 one ounce2 spikenard1 one ounce2 cumfrey root1 one ounce2 bloodroot1 one ounce2 hoarhound tops1 one ounce4 ,add two quarts of water to these herbs1 and steep them five hours in a porcelain or new tin vessel2 add more boiling water1 as it boils away1 to keep the vessel as full as at first4 ,at the end of this time1 strain the liquid1 add one pound of loaf-sugar1 and boil it until it is reduced to one quart4 ,dose4--,a dessert-spoonful before each meal and before retiring4 ,it should be kept in a cool place2 or a little spirits may be added to prevent its spoiling4 ,,arrangement ,,of ,,dishes ,,for ,,invalids4 ,,beefsteak4 ,cut out the tender part of the beef from a porter-house or a tenderloin steak4 ,the slice from these steaks1 if large1 can be cut in two1 as it is sufficient for two meals for an invalid4 ,let it be three-quarters of an inch thick2 trim or press it into shape 7it should be oval in form74 ,broil it carefully over a hot fire1 cooking it rare3 the inside should be pink1 not raw4 ,to cook it evenly without burning1 turn it two or three times1 but do not pierce it with a fork nor squeeze it4 ,it does not require over two minutes to finish it4 ,do not put pepper and salt over it until it is cooked1 as salt rubbed on fresh meat contracts the fibres and toughens it4 ,however1 as soon as it is cooked and placed on a little hot oval platter1 sprinkle salt and pepper over it2 then1 placing a small piece of fresh butter on the top1 set it into the oven a minute to allow the butter to soak into the meat3 it only requires a small piece of butter4 ,beefsteak swimming in butter is unwholesome1 and as slovenly as it is wasteful4 ,if an invalid can eat beefsteak1 he can generally eat some one vegetable with it2 and to make the little plump1 tender morsel of beef look more tempting1 garnish it with the vegetable4 ,if with potatoes1 bake one or two equal-sized potatoes to a turn4 ,when quite hot1 remove the inside2 mash it perfectly smooth1 season it with butter1 or1 what is better1 cream and salt1 and press it through a colander4 ,it will look like vermicelli4 ,place it in a circle around the steak4 ,if with pease1 when they are out of season1 the ,french canned pease or the ,american brand of 8,triumph0 pease will be found almost as good4 ,one can1 if kept well covered1 should furnish three or four meals for an invalid4 ,merely heat them1 adding a little salt and butter4 ,do not use much1 if any1 of the juice in making a circle of them around the beef4 ,if you garnish with tomatoes1 make them into a sauce1 as follows3 ,after cooking and seasoning them with salt and pepper1 turn off the watery part1 add a little stock1 if you have it 7however1 it is nice without it1 if the word stock frightens any body71 and press it through the sieve4 ,pour it around the steak4 ,if with ,lima beans1 cook them as in receipt 7see page #bja7 with parsley4 ,lima beans1 as well as string-beans1 green corn1 and onions1 should not be trusted1 in severe cases of illness4 ,a few water-cresses around a steak would not be injurious to a convalescent4 ,,mutton-,,chop4 ,scrape the bone1 and trim the chop into good shape2 this adds much to the appearance1 and requires but little time for one chop4 ,rub a little butter on both sides1 and broil it carefully1 having it well done2 season it as explained for beefsteak4 ,it can be garnished in the same way4 ,,breast ,,of ,,chicken4 ,choose a tender chicken1 and cut out the breast2 season it1 rub a little butter around it1 and throw it on a fire of live coals which is not too hot4 ,watch it constantly1 turning it around to cook evenly on all sides4 ,if skillfully done1 the surface will be very little charred1 and the inside meat will be more tender and juicy than if cooked in any other way4 ,cut off such parts as may be much crisped4 ,season with butter1 pepper1 and salt4 ,form the breast into a cutlet1 with the leg1 as described on page #age4 ,rub it with butter1 and broil it carefully on the gridiron4 ,garnish it with rice steamed with rich milk4 ,it is especially nice with tomato-sauce4 ,,chicken ,,boiled4 ,the second joint of a leg of chicken thrown into a little salted boiling water1 or into stock1 makes a delicious dish1 with a chicken-sauce 7see page #abc7 poured over it4 ,i think this second joint is more tender1 and has more flavor1 than the breast4 ,,venison ,,steak4 ,a tender cut from a venison steak should be broiled the same as a beefsteak4 ,it is nice with mashed potatoes 7 la neige71 or a currant-jelly1 or a tomato-sauce around it4 ,,to ,,prepare ,a ,,bird4 ,i remember the effects of a quail so well1 eaten when very ill1 that ,i have a decided disinclination to mention the word 8bird0 in association with 8invalid dishes0 at all4 ,but there is a difference in the tenderness of birds1 of course2 and1 then1 a bird need not be swallowed whole1 if one should be ever so hungry4 ,if a bird is to be served1 be sure that it is a tender one4 ,broil it carefully1 or cook it whole in this manner3 ,put it into a close-covered vessel holding a little boiling water1 and place it over a very hot fire2 steam it for a few minutes2 then brown it in the oven1 basting it very frequently4 ,serve a tomato1 currant-jelly1 or wine sauce around it4 ,,invalid',s ,,bills ,,of ,,fare4 7,when a laxative diet is not objectionable47 ,,breakfast4 ,oatmeal porridge4 ,a poached egg on toast4 ,,dinner 7at half-past twelve o'clock74 ,beefsteak and mashed baked potatoes2 toasted ,graham crackers4 ,dessert3 ,sea-moss blanc-mange4 ,,tea4 ,boston brown-bread cut into slices1 with cream poured over4 ,a baked apple4 ,,breakfast4 ,hominy grits2 a mutton-chop1 with tomato-sauce4 ,,dinner4 ,a chicken broth1 quite thick with rice1 and some pieces of chicken in it4 ,wafers4 ,dessert3 ,a raw egg1 arranged as in receipt on page #cbb1 with sherry wine4 ,,tea4 ,milk-toast4 ,,breakfast4 ,oatmeal porridge4 ,the second joint of a leg of chicken cooked on the coals and served with pease around it4 ,,dinner4 ,beef broth1 thick with tapioca4 ,graham wafers4 ,dessert3 ,boiled parched rice1 with cream4 ,,tea4 ,corn-meal mush1 with cream and sugar4 ,,prepared ,,foods ,,for ,,invalids1 ,,etc4 ,i am indebted to ,dr4 ,franklin1 of ,st4 ,louis1 for this little chapter4 ,appreciating his experience in the uses of prepared foods for invalids1 ,i asked his advice about certain ones1 when he kindly sent me a written opinion1 which ,i insert verbatim4 ,dr4 ,franklin says3 8,in the dietetic treatment of the sick1 notwithstanding that well-meaning and unwise friends often injure their patients by solicitations to take more food1 it is often one of the great difficulties to induce the invalid to partake sufficiently of what is suitable1 remembering that the body is nourished by the assimilation of the food1 and that the assimilating power is weak1 and can not be overtaxed4 ,but the desire of food1 and1 indeed1 the assimilation1 depend in a considerable degree on the manner in which it is presented4 ,it should not only please the eye and gratify the palate1 but should be varied in kind and method of preparation4 8,liebig's ,extract of ,meat is an economical and valuable preparation4 ,it is valuable in nearly all cases of physical debility and extreme emaciation1 especially after profuse losses of blood in collapse from wounds2 for patients suffering from severe and prolonged fevers in the last stage of consumption2 in bad cases of indigestion1 when the stomach rejects all solid food2 and as an article of diet for nursing-mothers1 etc4 8,in cases of extreme exhaustion1 the extract may be mixed with wine4 ,as it is stimulating1 it may take the place of tea and coffee1 and will be less liable than they to produce derangement of the digestive organs4 ,an advantage with this extract is that it can be readily prepared4 8,valentine's ,extract of ,meat4--,this is one of the best articles of the kind for the sick-chamber1 and is not only simple of preparation1 but is the most nutritive of all the beef essences4 ,as a medicinal agent1 it will be found of great value to the sick1 and for persons 7children as well7 with weak constitutions4,k 8,these beverages1 in common with any nutritive soups1 offer to the patient whose general bodily functions are more or less suspended a fluid and assimilable form of food4 ,it is to this adaptation of nourishment to the condition of the body that we must1 in part at least1 ascribe their beneficial results4 ,they have a remarkable power of restoring the vigorous action of the heart1 and dissipating the sense of exhaustion following severe1 prolonged exertion1 and may be recommended in preference to the glass of wine which some take after watching1 preaching1 prolonged mental effort1 etc4 8,rice 7whole or ground71 barley1 etc41 may often be advantageously added to thicken beef tea4 8,gillon's ,essence of ,chicken4--,a similar preparation may be more readily made by using this essence of chicken1 which may be procured from any homeopathic chemist4 ,this simply requires diluting with hot water in the proportion stated upon each tin case4 8,oatmeal ,porridge4--,when properly made1 this is both wholesome and nutritious1 and especially suitable when a patient does not suffer from water-brash1 acidity1 or from any form of bowel irritation4 ,it has long been the staple food of the ,scotch1 and produces good muscular fibre and strong bone4 ,it is a very nourishing diet for growing children4 ,the common oatmeal is not equal to the ,scotch oatmeal2 however1 it is not always easy to obtain the latter4 8,pearl ,barley forms an excellent meal4 ,it should be boiled for four hours1 so tied in a cloth that room is left for the grain to swell4 ,only so much water should be added from time to time as to feed the barley and supply the waste of evaporation1 lest the strength of the barley should be boiled out4 ,it may be served with milk1 or 7if the patient can digest them7 with preserves1 jelly1 or butter4 8,macaroni-pudding4--,three ounces of macaroni should be soaked for forty minutes in cold water1 then added to a pint of boiling milk4 ,this should be stirred occasionally1 while it simmers for half an hour2 two eggs are then added1 beaten with a dessert-spoonful of sugar2 also1 if desired1 a flavoring of lemon4 ,this may then be baked in a pie-dish for twenty minutes4 8,vermicelli may be used instead of macaroni1 but requires only twenty minutes' soaking4 8,part of a loaf of stale bread1 boiled1 and served with butter and salt1 or with preserves1 affords a change of wholesome food4 ,bread-pudding made with eggs and milk1 either boiled or baked1 may be used1 made according to the receipt used at ,westminster ,hospital1 viz43 ,bread1 one-quarter of a pound2 milk1 one-quarter of a pint2 sugar1 one-quarter of an ounce2 flour1 one-quarter of an ounce2 one egg for every two pounds4 ,a pudding may be made in the same way of stale sponge-cake or rusks1 to diversify the diet4 8,neave's ,food4--,many years' experience in the use of ,neave's ,farinaceous ,food justifies the recommendation of it as an excellent article of diet for infants1 invalids1 and persons of feeble digestion4 ,competent chemical analysts have found the preparation to contain every constituent necessary for the nourishment of the body1 and this has been abundantly confirmed by what we have frequently observed as the result of its use4 ,for infants it should be prepared according to the direction supplied with the food1 taking care not to make it too thick2 it also makes a very agreeable and highly nutritious gruel4 8,one precaution is necessary3 ,neave's food should be obtained fresh and in good condition2 if exposed too long1 it deteriorates4 ,under favorable circumstances it keeps good for from six to twelve months4 ,it may generally be procured in good condition from the leading homeopathic druggists4 8,ridge's1 ,hard's1 and other farinaceous foods have their advantages1 and are preferred by some patients4 8,those foods that are pure starch1 as #8corn flour1' so called1 and all those which thicken in like manner1 contain but a small proportion of nutriment1 being less sustaining and also more difficult of digestion than ordinary stale bread4 ,they are very unsuitable for young infants and children suffering from diarrhea1 indigestion1 constipation1 flatulence1 atrophy1 or aphth4 8,in all cases1 food which contains traces of bran1 and also gluten1 gum1 sugar1 cellulose1 and saline matter1 especially the phosphates1 in proportion to the starch1 are to be preferred4 ,i prefer the ,ridge's food for nursing infants1 but either may be used according to adaptability4 8,sugar of ,milk4--,a preparation of cow's milk and sugar of milk forms a still lighter food1 and one which1 in the case of very young infants1 should be used to the exclusion of farinaceous food4 ,cow's milk may be assimilated to human milk by dilution with water and the addition of sugar of milk4 ,cow's milk contains more oil 7cream7 and caseine1 or cheese matter1 but less sugar1 than woman's4 ,when necessary to bring up a child by hand from birth1 sugar of milk is more suitable to begin with4 8,formula3 ,one ounce of sugar of milk should be dissolved in three-quarters of a pint of boiling water1 and mixed as required with an equal quantity of fresh cow's milk4 ,the infant should be fed with this from the feeding-bottle in the usual way4 ,care must be taken to keep the bottle1 etc41 perfectly clean4 8,alkershrepta 7,chocolate74--,one of the most delicate and nutritious beverages is made from this preparation of the cocoa4 ,it is prepared from the best cocoa-bean1 the highly nutritious natural oil of which is not extracted1 as in the ordinary soluble chocolates1 but so neutralized as not to derange the stomach of the most delicate4 ,its nutritious and mildly stimulating qualities1 its purity1 and the facility with which it is prepared for use--not requiring to be boiled--recommend it as an excellent substitute for tea and coffee4 ,directions for its preparation accompany each package4 8,delacre's ,extract of ,meat ,chocolate4--,this agreeable article combines in one preparation1 and under a most agreeable form1 a large proportion of tonic and nutritive principles4 ,it contains both the properties of chocolate and beef4 ,it is a useful tonic and nutritive agent for invalids and convalescents1 and for persons of delicate constitutions4 ,it contains three per cent4 of ,la ,plata ,extract of ,meat1 and every square represents the nutritive constituents of one and a quarter ounces of beef4 ,it is employed as ordinary chocolate4 ,full directions accompany each box4 8,welluc's ,biscotine4--,a most excellent1 healthy1 and invigorating food for infants and invalids4 ,it is prepared from sweetened bread and other nutritious substances1 reduced to a fine powder1 so as to render them easily soluble in water or milk4 ,as an article of common diet for infants1 particularly those suffering from delicate constitutions or with looseness of the bowels1 it will be found to give health and strength with more certainty than the crude substances now in use1 and not1 like them1 liable to sour on the stomach40 ,,some ,,dishes ,,for 8,,baby40 ,no particular diet can be recommended for the infant that is so unfortunate as to be deprived of its natural nourishment4 ,what agrees with one is quite unsuccessful with another4 ,different kinds of diet can only be tested4 ,children's little illnesses are often the result of food which1 in their case1 is unassimilating and indigestible2 and it is often better to attempt a change of food than to resort to medicines4 ,city babies generally thrive poorly with cow's milk4 ,some can stand it1 however1 diluting it with a third water1 adding a slight thickening of rice1 well boiled and mashed1 and also a little sugar4 ,others thrive well on goat's milk1 when no other kind will answer4 ,the ,borden condensed milk serves like a charm with very young infants in cold weather2 but in warm weather its excessive sweetness seems to cause acidification when taken4 ,in ,new ,york1 where it may be obtained fresh1 without sweetening1 ,i have heard that it is more satisfactory4 ,some babies are ruddy and strong with an oatmeal diet 7oatmeal porridge strained and mixed with the milk74 ,i have already mentioned this as especially successful in ,ireland and ,scotland4 ,however1 in the warm climate of many of our cities in summer ,i have known the oatmeal diet to cause eruptions or boils4 ,it is almost a crime to undertake to bring up children artificially in warm summer climates4 ,many a heart-ache is caused when1 failing to supply the natural food1 nothing would seem to agree with the baby4 ,,pap4 ,put a little butter into a saucepan for the purpose of keeping the mixture from sticking4 ,when it is hot1 pour in a thin batter of milk and flour1 a little salted2 stir well1 and boil gently about five minutes2 then add a little sugar4 ,if the child is over three months old1 an egg may be mixed in the batter for a change4 ,,wheat-,,flour ,,and ,,corn-,,meal ,,gruel4 ,tie wheat flour and corn meal 7three-quarters wheat flour and one-quarter corn meal7 into a thick cotton cloth1 and boil it three or four hours4 ,dry the lump1 and grate it as you use it4 ,put on the fire cream and water 7one part cream to six parts water71 and when it comes to a boil1 stir in some of the grated lump1 rubbed to a smooth paste with a little water4 ,salt it slightly4 ,judgment must be used as to the amount of thickening4 ,for a young infant1 the preparation should be thin enough to be taken in the bottle2 if the child is older1 it may be thicker4 ,if the child is troubled with constipation1 the proportion of corn meal should be larger2 if with summer complaint1 it may be left out altogether4 ,,roasted ,,rice boiled and mashed is a good infant diet in case of summer complaint4 ,,corn-,,meal ,,gruel is undoubtedly the best relaxing diet for infants1 and may be used instead of medicine4 ,,food ,,for ,,infants ,,with ,,weak ,,digestive ,,organs4 ,,oatmeal ,,gruel 7,dr4 ,rice1 of ,colorado71 ,no4 #a4 ,add one tea-cupful of oatmeal to two quarts of boiling water1 slightly salted2 let this cook for two hours and a half1 then strain it through a sieve4 ,when cold1 add to one gill of the gruel one gill of thin cream and one tea-spoonful of sugar4 ,to this quantity add one pint of boiling water1 and it is ready for use4 ,,beef 7,dr4 ,rice71 ,no4 #b4 ,scrape one-half pound of beef1 and remove all the shreds2 add one-half pint of water1 and three drops of muriatic acid4 ,let it stand one hour2 then strain it through a sieve1 and add a small portion of salt4 ,,how ,,to ,,serve ,,fruits4 ,the ,french deserve much praise for their taste in arranging fruits for the table4 ,they almost invariably serve them with leaves1 even resorting to artificial ones in winter4 ,in the following arrangements1 ,i have some of their dainty dishes in mind4 ,,strawberries4 ,the ,french serve large fine strawberries without being hulled4 ,pulverized sugar is passed1 the strawberry is taken by the thumb and finger by the hull1 dipped into the sugar1 and eaten4 ,the ,wilson strawberry1 however1 which seems to be our principal market strawberry1 certainly requires stemming1 and deluging with sugar before serving4 ,,mixed ,,fruits4 ,illustration ,always choose a raised dish for fruits4 ,arrange part of the clusters of grapes to fall gracefully over the edge of the dish4 ,mix any kind of pretty green leaves or vines1 which may also fall1 and wind around the stem of the dish4 ,although the colors of the fruits should blend harmoniously1 and the general appearance should be fresh and nglig1 arrange them firmly1 so that when the dish is moved there will be no danger of an avalanche4 ,,water-,,melons4 ,illustration ,a water-melon should be thoroughly chilled2 it should be kept on the ice until about to be served4 ,it may be simply cut in two1 with a slice cut from the convex ends1 to enable the halves to stand firmly on the platter4 ,when thus cut1 the pulp is scooped out in egg-shaped pieces with a table-spoon and served2 or it may be cut as shown in figure1 when slices with the rind attached may be served4 ,,cantaloupe ,,melons4 ,illustration ,put it into the refrigerator until just before serving1 to become thoroughly chilled2 cut it as in figure here given1 removing the seeds4 ,arrange four or five grape leaves on a platter1 upon which place the melon4 ,,currants4 ,illustration ,serve currants in rows of red and white1 with a border of leaves around the outside1 as shown in annexed cut4 ,,currants ,,or ,,other ,,fruits ,,iced4 ,beat the white of an egg barely enough to break it4 ,dip in selected bunches of fine currants1 and while moist roll them in pulverized sugar4 ,place them on a sieve to dry4 ,this makes a refreshing breakfast dish4 ,plums1 cherries1 grapes1 or any other fruit may be iced in the same way4 ,,how ,,they ,,eat ,,oranges ,,in ,,havana4 ,a fork is pierced partly through the centre of an orange1 entering it from the stem side2 the fork serves for a handle1 which is held in the left hand1 while with a sharp knife the peel and thin skin are cut off in strips from the top of the orange to the fork handle2 now1 holding it in the right hand1 the orange can be eaten1 leaving all the fibrous pulp on the fork4 ,,fresh ,,peaches4 ,choose large1 fresh1 ripe1 and juicy peaches2 pare1 and cut them into two or three pieces4 ,they should be large1 luscious-looking pieces1 not little chipped affairs4 ,sprinkle over granulated sugar1 put them into the freezer1 and half freeze them2 this will require about an hour1 as they are more difficult to freeze than cream4 ,do not take them from the freezer until the moment of serving1 when sprinkle over a little more sugar4 ,serve in a glass dish4 ,canned peaches may be treated in the same manner4 ,,pine-,,apples4 ,when pine-apples are picked and eaten fresh in their own climate1 they seem to dissolve in the mouth1 and the fibrous texture is hardly perceived4 ,not so at our tables4 ,here ,i have sometimes partly resolved that they are not much of a luxury after all1 especially when the slices are so tough as to require the knife and fork4 ,they are better cut into dice1 saturated with sugar1 and piled in the centre of a glass dish1 with a row la ,charlotte of sponge-cake slices1 or of ladies'-fingers around the sides4 ,illustration ,,beverages4 ,,punch 7,mrs4 ,williams74 ,rub loaf-sugar over the peels of six lemons to break the little vessels and absorb the ambrosial oil of the lemons4 ,then squeeze out all the juice possible from six oranges and six lemons1 removing the seeds2 add to it five pounds of loaf-sugar 7including the sugar rubbed over the peels7 and two quarts of water1 with five cloves and two blades of mace 7in a bag72 simmer this over the stove about ten minutes1 making a sirup4 ,this sirup will keep forever4 ,it should be bottled and kept to sweeten the liquors1 whenever punch is to be made4 ,mix then one pint of green tea1 a scant pint of brandy1 one quart of ,jamaica rum1 one quart of ,champagne1 and one tea-cupful of ,chartreuse4 ,when well mixed1 sweeten it to taste with the sirup2 pour it into the punch-bowl1 in which is placed an eight or ten pound piece of ice4 ,slice three oranges and three lemons1 removing the seeds1 which put also into the punch-bowl4 ,,milk ,,punch 7,mrs4 ,filley74 ,ingredients3 ,four quarts of ,jamaica rum1 three quarts of water1 five pints of boiling milk1 three pounds of loaf-sugar1 twenty-four lemons1 two nutmegs4 ,cut thin slices1 or only the yellow part of the rinds of the twenty-four lemons4 ,let these thin parings and the two grated nutmegs infuse for twenty-four hours in one quart of the rum4 ,it should be put in a warm place4 ,at the end of the twenty-four hours1 add to the juice of the twenty-four lemons 7freed from seeds7 the water1 sugar1 rum1 and also the rum containing the lemon-peel and nutmeg4 ,put all into a large vessel4 ,when the sugar is dissolved1 add the five pints of boiling milk while the mixture is being stirred all the time4 ,it will curdle1 of course4 ,then cover it1 and let it stand still one hour1 when filter it through a bag1 until it is as clear and bright as a crystal4 ,it may take three or four hours4 ,pale rum should be used4 ,this quantity will make enough to fill about one dozen quart bottles4 ,cork them well1 and keep them standing4 ,it may be used at once1 but it will not be in perfection until it is a year or two old4 ,it will keep forever4 ,the bag may be made three-cornered with a yard square of rather coarse ,canton flannel4 ,this punch is nice to serve with mock-turtle soup1 or it may be used for making ,roman punch4 ,like sherry1 it is a convenient beverage to offer1 with cake1 to a lady friend at any time4 ,,roman ,,punch4 ,make or purchase lemon ice4 ,just before serving1 put enough for one person at table into a saucer or punch-glass1 and pour over two table-spoonfuls of the milk punch1 made as in the last receipt4 ,a course of ,roman punch is often served at dinner parties just after the roast4 ,there is no better1 cheaper1 or easier way of preparing it than this4 ,,claret ,,punch4 ,cut up the yellow part of one lemon1 and let it soak for three or four hours in half of a quart bottle of claret2 add then the other half of the wine4 ,sweeten to taste1 and add one bottle of soda4 ,put a clove into each glass before pouring out the punch4 ,,eggnog4 ,ingredients3 ,six eggs1 half a pound of sugar1 half a pint of brandy or whisky1 three pints of cream whipped to a froth4 ,beat the yolks of the eggs and the sugar together until it is a froth2 add the brandy or whisky1 next the whites of the eggs beaten to a stiff froth1 and then the whipped cream4 ,,sherry1 ,,claret1 ,,or ,,catawba ,,cobblers4 ,put four or five table-spoonfuls of the wine into a glass with half a table-spoonful of sugar2 one or two thin slices of orange or lemon may be added4 ,fill the glass with finely chopped ice4 ,now pour this from one glass to another once or twice1 to mix well4 ,put then two or three strawberries1 or a little of any of the fruit of the season1 for a garnish4 ,the beverage can not be completed without the addition of two straws4 ,,lemonade4 ,rub loaf-sugar over the peels of the lemons to absorb the oil2 add to the lemon-juice the sugar to taste4 ,two lemons will make three glassfuls of lemonade1 the remainder of the ingredients being water and plenty of ice chopped fine4 ,,tom ,,and ,,jerry4 ,ingredients3 ,four eggs and six large spoonfuls of powdered sugar beaten together very light 7a perfect froth71 six small wine-glassfuls of rum1 and one pint of boiling water4 ,stir the water into the mixture1 and then turn it back and forth into two pitchers1 the pitchers being hot1 and the glasses also hot4 ,grate nutmeg on the top of each glass1 and drink immediately4 ,,mint-,,julep4 ,bruise several tender sprigs of fresh mint in a tea-spoonful of sugar dissolved in a few table-spoonfuls of water4 ,fill the glass to one-third with brandy1 claret1 sherry1 or any wine preferred1 and the rest with finely pounded ice4 ,insert some sprigs of mint with the stems downward1 so that the leaves above are in the shape of a bouquet4 ,drink through a straw4 ,,milk ,,punch ,,and ,,egg-,,and-,,milk ,,punch 7see page #cbf74 ,,blackberry ,,cordial4 ,ingredients3 ,two quarts of blackberry juice1 two pounds of loaf-sugar1 half an ounce of powdered cinnamon1 half an ounce of powdered allspice1 half an ounce of powdered nutmeg1 quarter of an ounce of powdered cloves4 ,boil it all together two hours4 ,add1 while hot1 one pint of fourth-proof pure ,french brandy4 ,bottle it4 ,,currant ,,wine4 ,to two quarts of the currant-juice 7after the currants are pressed7 add one quart of water and three and a half pounds of sugar4 ,let it stand in an open jar until it stops fermenting2 then draw it off carefully1 bottle1 and cork it securely4 ,,raspberry ,,vinegar 7,miss ,nellie ,walworth74 ,pour one quart of vinegar over three quarts of ripe black raspberries in a china vessel4 ,let it stand twenty-four hours1 then strain it4 ,pour the liquor over three quarts of fresh raspberries1 and let it infuse again for a day and night2 strain again1 and add one pound of white sugar to each pint of juice4 ,boil twenty minutes1 skimming it well4 ,bottle when cold4 ,when it is to be drunk1 add one part of the raspberry vinegar to four parts of ice water4 ,,suitable ,,combination ,,of ,,dishes4 ,there are dishes which seem especially adapted to be served together4 ,this should be a matter of some study4 ,of course1 very few would serve cheese with fish1 yet general combinations are often very carelessly considered4 ,,soup4 ,soup is generally served alone2 however1 pickles and crackers are a pleasant accompaniment for oyster-soup1 and many serve grated cheese with macaroni and vermicelli soups4 ,a pea or bean soup 7without bread croutons7 at one end of the table1 with a neat square piece of boiled pork on a platter at the other end1 is sometimes seen4 ,when a ladleful of the soup is put in the soup-plate by the hostess1 the butler passes it to the host1 who cuts off a thin wafer-slice of the pork1 and places it in the soup4 ,the thin pork can be cut with the spoon4 ,hot boiled rice is served with gumbo soup4 ,well-boiled rice1 with each grain distinct1 is served in a dish by the side of the soup-tureen4 ,the hostess first puts a ladleful of soup into the soup-plate1 then a spoonful of the rice in the centre4 ,this is much better than cooking the rice with the soup4 ,sometimes little squares 7two inches square7 of thin slices of brown bread 7buttered7 are served with soup at handsome dinners4 ,it is a ,french custom4 ,cold slaw may be served at the same time with soup1 and eaten with the soup or just after the soup-plates are removed4 ,,fish4 ,the only vegetable to be served with fish is the plain boiled potato4 ,it may be cut into little round balls an inch in diameter1 and served in little piles as a garnish around the fish1 or it may be the flaky1 full-sized potato1 served in another dish4 ,some stuff a fish with seasoned mashed potatoes1 then serve around it little cakes of mashed potatoes1 rolled in egg and bread-crumbs and fried4 ,cucumbers1 and sometimes noodles1 are served with fish4 ,,beef4 ,almost any vegetable may be served with beef4 ,if potato is not served with fish1 it generally accompanies the beef1 either as a bed of smooth mashed potatoes around the beef1 or la neige1 or as fried potato-balls 7 la ,parisienne71 or1 in fact1 cooked in any of the myriad different ways4 ,at dinner companies1 beef is generally served with a mushroom-sauce4 ,however1 as any and all vegetables are suitable for beef1 it is only a matter of convenience which to choose4 ,horse-radish is a favorite beef accompaniment4 ,,corned ,,beef should be served with carrots1 turnips1 parsnips1 cabbage1 or pickles around it4 ,,turkeys4 ,cranberry-sauce1 or some acid jelly1 such as currant or plum jelly1 should be served with turkey4 ,many garnish a turkey with sausages made of pork or beef4 ,any vegetable may be served with a turkey2 perhaps onions1 cold slaw1 turnips1 tomatoes1 and potatoes are the ones oftenest selected4 ,,chickens4 ,fried chickens with cream dressing are good served with cauliflower on the same dish1 with the same sauce poured over both4 ,a boiled chicken is generally served in a bed of boiled rice4 ,a row of baked tomatoes is a pretty garnish around a roast chicken4 ,it is fashionable to serve salads with chickens4 ,,lamb is especially nice served with green pease or with spinach2 cauliflowers and asparagus are also favorite accompaniments4 ,,pork4 ,the unquestionable combination for pork is fried apples1 apple-sauce1 sweet-potatoes1 tomatoes1 or ,irish potatoes4 ,pork sausages should invariably be served with apple-sauce or fried apples4 ,thin slices of breakfast bacon make a savory garnish for beefsteak4 ,thin slices of pork1 egged and bread-crumbed1 fried1 and placed on slices of fried mush1 make a nice breakfast dish2 or it may garnish fried chickens1 beefsteak1 or breaded chops4 ,,mutton4 ,the same vegetables mentioned as suitable for lamb are appropriate for mutton4 ,the ,english often serve salad with mutton4 ,,veal4 ,any vegetable may be served as well with veal as with beef4 ,i would select1 however1 tomatoes1 parsnips1 or oyster-plant4 ,,roast ,,goose1 apple-sauce1 and turnips especially4 ,,game4 ,game should invariably be served with an acid jelly1 such as a currant or a plum jelly4 ,saratoga potatoes1 potatoes la ,parisienne1 spinach1 tomatoes1 and salads1 are especially suitable for game4 ,,cheese is served just before the dessert4 ,it is ,english to serve celery or cucumbers with it4 ,thin milk crackers or wafer biscuits 7put into the oven just a moment before serving1 to make them crisp7 should be served with cheese2 butter also for spreading the crackers1 this being the only time that it is usually allowed for dinner4 ,macaroni with cheese1 ,welsh rare-bits1 cheese omelets1 or little cheese-cakes1 are good substitutes for a cheese course4 ,,sweet-,,breads4 ,sweet-breads and pease--this is the combination seen at almost every dinner company4 ,they are as nice1 however1 with tomatoes1 cauliflowers1 macaroni mixed with tomato-sauce or cheese1 or with asparagus or succotash4 ,,roman ,,punch is generally served as a course just after the beef4 ,it is a refreshing arrangement1 preparing one for the game which comes after4 ,in ,england1 punch is served with soup1 especially with turtle or mock-turtle4 ,one often sees ,roman punch served as a first course just before the soup4 ,,cantaloupe ,,melons are served just after the soup at dinner4 ,this is especially ,french2 however1 this melon is more of a breakfast than a dinner dish4 ,the water-melon is served the same time as fruit at dinner4 ,,serving ,,of ,,wines4 ,at dinners of great pretension1 from eight to twelve different kinds of wines are sometimes served4 ,this is rather ostentatious than elegant4 ,in my judgment1 neither elegance nor good taste is displayed in such excess4 ,four different kinds of wine are quite enough for the grandest occasions imaginable1 if they are only of the choicest selection4 ,indeed1 for most occasions1 a single wine--a choice claret or ,champagne--is quite sufficient4 ,in fact1 let no one hesitate about giving dinners without any wine at all4 ,proper respect for conscientious scruples about serving wine would forbid a criticism as to the propriety of serving any dinner without it4 ,such dinners are in quite as good taste1 and will be just as well appreciated by sensible people2 and it makes very little difference whether people who are not sensible are pleased or not4 ,if three wines are served1 let them be a choice sherry with the soup1 claret with the first course after the fish1 and ,champagne with the roast4 ,if a fourth is desired1 there is no better selection than a ,chteau ,yquem1 to be served with an entre4 ,if ,champagne alone is used1 serve it just after the fish4 ,many serve claret during the entire dinner1 it matters not how many other varieties may be served2 others do the same with ,champagne--for the benefit of the ladies1 they say4 ,i believe1 however1 ,champagne is considered with more disfavor every day4 ,in ,england1 punch is served with turtle or mock-turtle soup4 ,a receipt may be found for one of their best punches 7see page #cci74 ,i consider it1 however1 a decided mistake to serve so strong a beverage1 especially at the beginning of a dinner4 ,a fine ale is often served with the cheese-and-cracker course at family dinners1 when wine is not served4 ,as a rule1 ,i would say that the white wines1 ,sauterne1 ,rhine1 etc41 are served with raw oysters1 or just before the soup2 sherry or ,madeira1 with the soup or fish2 ,champagne1 with the meat2 claret1 or any other of the red wines1 with the game4 ,many prefer claret just after the fish1 as it is a light wine1 and can be drunk instead of water4 ,if still another wine is added for the dessert1 it is some superior sherry1 port1 ,burgundy1 or any fine wine4 ,very small glasses of liqueurs1 such as maraschino and curaoa1 are sometimes served at the end of a dinner after coffee4 ,in ,france1 coffee 7caf noir7 is served after the fruit at dinner1 a plan which should be generally followed at dinner parties at least4 ,it is always well to serve cream and sugar with coffee1 as many prefer it4 ,,proper ,,temperature ,,in ,,which ,,wines ,,should ,,be ,,served4 ,sherry should be served thoroughly chilled4 ,madeira should be neither warm nor cold1 but of about the same temperature as the room4 ,claret should be served at the same temperature as ,madeira1 never with ice2 it should remain about forty-eight hours standing1 then decanted1 care being observed that no sediment enter the decanter4 ,champagne should either be kept on ice for several hours previous to serving1 or it should be half frozen2 it is then called ,champagne frapp4 ,it is frozen with some difficulty4 ,the ice should be pounded quite fine1 then an equal amount of salt mixed with it4 ,a quart bottle of ,champagne well surrounded by this mixture should be frozen in two hours1 or1 rather1 frozen to the degree when it may be poured from the bottle4 ,,treatment ,,of ,,wines4 ,connoisseurs on the subject of wine say much depends upon its treatment before it is served2 that it is invariably much impaired in flavor through ignorance of proper treatment in the cellar2 and that a wine of ordinary grade will be more palatable than one of better quality less carefully managed4 ,they say wine should never be allowed to remain in case1 but unpacked1 and laid on its side4 ,above all1 wine should be stored where it is least exposed to the changes of temperature4 ,all red wines should be kept dry and warm1 especially clarets1 which are more easily injured by cold than by heat4 ,consequently1 on account of the rigor of our winters1 clarets are better stored in a closet on the second floor 7not too near a register7 than in a cellar4 ,champagnes and ,rhine wines stand cold better than heat1 which frequently causes fermentation4 ,the warmer sherry1 ,madeira1 and all spirits are kept1 the better4 ,,choice ,,of ,,brands4 ,champagne4--,perhaps the choicest brands of ,champagne are ,pommry 7dry1 supposed to mean less sweet71 ,giesler 7sweet71 ,veuve ,cliquot 7sweet71 and ,roederer 7sweet74 ,the best of the cheaper ,champagnes are ,charles ,roederer1 ,heidsick1 ,montebello1 and ,krug4 ,claret4--,choicest brands3 ,chteaux ,la ,rose1 ,chteau ,la ,tour1 ,chteau ,lafitte1 or ,chteau ,margeaux4 ,best cheaper brand1 ,st4 ,julien4 ,sauterne4--,best3 ,chteau ,yquem1 ,la ,tour ,blanche4 ,best cheaper1 ,haut-,sauterne4 ,burgundy4--,best brands3 ,clos ,vougeot1 ,chambertin1 ,chablis1 and ,red ,hermitage4 ,sherry4--,best brand1 ,amontillado4 ,hock4--,best brands3 ,steinberg ,cabinet and ,marcobrunner4 ,best sparkling wine1 ,hochheimer4 ,the ,american dry wines are most excellent1 and might be more patronized by those who know no other wine than that of foreign manufacture4 ,the ,missouri ,catawba and ,concord wines are especially good2 so are some of the ,california wines4 ,the ,ohio ,catawba is quite noted4 ,,bill-,,of-,,fare ,,table4 ,bills of fare can be easily made by selecting more or less dishes1 and serving them in the order indicated in the table4 ,the dishes are to be garnished as explained in receipts4 #ast ,course4--,raw oysters1 little clams1 ,roman punch4 #b;d ,course4--,soup 7potages73 any kind of soup or soups4 #c;d ,course4--,hors-d'uvres 7cold73 sardines1 pickled oysters1 cucumbers1 radishes1 preserved herrings1 anchovies1 cold slaw4 ,these dishes are considered as appetizers1 and are served just after the soup4 ,it is a ,french custom4 ,melons are served as a course after soup also4 #dth ,course4--,fish 7poissons73 any kind of fish or shell-fish4 #eth ,course4--,hors-d'uvres 7hot74 ,the hot hors-d'uvres are the light entres1 such as croquettes1 all kinds of hot vols-au-vent1 or patties 7not sweet ones1 however71 sweet-breads1 brains1 etc4 #fth ,course4--,relevs3 the relevs or removes1 are the substantial dishes4 ,roast joints1 i4 e41 of beef1 veal1 lamb1 mutton1 or venison1 roast or boiled turkeys or chickens1 fillet of beef1 braised meats1 ham1 sometimes game4 #gth ,course4--,roman punch4 #hth ,course4--,entres3 cutlets1 all kinds of vols-au-vent1 or patties 7not sweet72 sweet-breads1 fricassees1 scollops1 casseroles1 poultry or game en coquille1 croquettes1 salmis1 blanquettes2 any of the meats1 or game made into side-dishes4 #ith ,course4--,entremts3 dressed vegetables served alone1 such as cauliflower1 asparagus1 artichokes1 corn1 spinach1 boiled celery1 string-beans 7haricots verts71 or ,french pease on toast1 etc41 macaroni1 dressed eggs1 fritters4 #ajth ,course4--,rtis3 game of any kind4 #aath ,course4--,salade3 any kind of salad2 a plain salad is often served with the game4 #abth ,course4--,cheese1 macaroni dressed with cheese1 cheese omelet1 cheese-cakes2 cheese and salad are often served together4 #acth ,course4--,entremts1 sweet3 any kind of puddings1 jellies1 sweet fritters1 sweet pastries1 creams1 charlottes1 etc4 #adth ,course4--,glaces3 any thing iced2 ice-creams1 water ices1 frozen puddings1 biscuits glacs1 etc4 #aeth ,course4--,dessert3 fruit1 nuts and raisins1 candied fruits1 bonbons1 cakes1 etc4 #afth ,course4--,coffee1 and little cakes1 or biscuits 7crackers74 ,,to ,,prepare ,,company ,,dinners4 ,it is very simple to prepare a dinner served la ,russe1 as it matters little how many courses there may be4 ,if it were necessary to prepare many dishes1 and to have them all hot1 and in perfection at the same minute1 and then be obliged to serve them nearly all together1 the task might be considered rather formidable and confusing4 ,but with one or two assistants1 and with time between each course to prepare the succeeding one1 after a very little practice it becomes a mere amusement4 ,the soup1 or the stock for the soup1 and the dessert1 should be made the day before the dinner4 ,a bill of fare should be written1 and pinned up in the kitchen4 ,every thing should be prepared that is possible in the early part of the day2 then1 after the fish1 chickens1 birds1 etc41 are dressed and larded 7if necessary71 they should be put aside1 near the ice4 ,if sweet-breads are to be served1 they should be larded1 parboiled1 and put away also4 ,the salad 7if lettuce7 should be sprinkled with water 7not placed in water71 and put in a cool1 dark place in a basket1 not to be touched until the last three minutes4 ,the plates and platters for each course should be counted1 examined1 and placed on a table by themselves4 ,however1 the arrangement of the dishes was explained in the chapter on setting the table4 ,after this1 the kitchen should be put in order1 and the tables cleared of all unnecessary things4 ,then every thing needed for the courses to be cooked should be placed in separate groups at the back of a large table1 so that there may be no confusion or loss of any thing at the last minute4 ,if there are sweet-breads1 have them egged and bread-crumbed2 if pease are to be served with them1 place them in a basin at their side1 properly seasoned4 ,if there is macaroni with cheese1 have the proper quantity desired already broken on a dish1 with a plate of grated cheese and a tin cup1 with the necessary amount of butter to be melted1 side by side4 ,if there is a fillet of beef to be baked and served with a mushroom-sauce1 have the fillet in the baking-pan already larded1 the mushrooms in the basin in which they are to be cooked1 at the side2 also the piece of lemon and the spoonful of flour ready4 ,the stock will be in the kettle at the back of the stove4 ,by-the-way1 in giving a fine dinner1 there should always be an extra stock-pot1 separate from the soup1 at the back of the stove1 as it is excellent for boiling the sweet-breads or the macaroni1 and making the sauces1 etc4 ,if a simple salad of lettuce is to be served1 have the oil1 vinegar1 pepper and salt1 and the spoonful of finely chopped onion1 in a group all ready4 ,if a ,mayonnaise dressing is to be served1 that should be made in the morning4 ,look at the clock in the kitchen1 and calculate the time it will take each dish to cook1 and put it to the fire1 so that it will be finished 8to a turn0 just at the proper minute4 ,during dinner1 one person should attend to placing out of the way all the dishes brought from the dining-room1 and1 if necessary1 should wash any spoons1 platters1 etc41 which may be needed a second time4 ,she should know beforehand1 however1 just what she is to wash1 as every one must know exactly her own business1 so that no questions need be asked at the last moment4 ,the cook can attend to nothing but the cooking1 at the risk of neglecting this most important part4 ,as the course just before the salad is sent into the dining-room1 begin to make the salad1 having every thing all ready4 ,first1 pick over the lettuce-leaves1 wash and leave them to drain1 while you prepare the dressing4 ,it should just be ready when its turn comes to be sent to table4 ,if the dinner company is very large1 and there are many dishes1 the cooking of them may be distributed between two persons1 and perhaps the second cook may use the laundry stove2 but with a little practice and the one or two assistants1 one cook can easily prepare the most elaborate dinner1 if it is only properly managed before the time of cooking4 ,she should1 of course1 never attempt any dish she has not made before4 ,a bain-marie is very convenient for preserving cooked dishes1 if there is some delay in serving the dinner4 ,of all things1 never on any occasion serve a large joint or large article of any kind on a little platter1 as nothing looks so awkward4 ,let the platter always be at least a third larger than the size of its contents4 ,i give several bills of fare4 ,they are long enough and good enough for any dinner party4 ,guests do not care for better or more1 if these are only properly cooked4 ,they can be easily prepared in one's own house1 and this is always more elegant than to have a list of a hundred dishes from a restaurant4 ,a ,,winter ,,dinner4 ,oysters on the half-shell4 ,amber soup4 ,salmon2 sauce ,hollandaise4 ,sweet-breads and pease4 ,lamb-chops2 tomato-sauce4 ,fillet of beef1 with mushrooms4 ,roast quails2 ,saratoga potatoes4 ,salad3 lettuce4 ,cheese2 celery2 wafers4 ,charlotte-russe1 with ,french bottled strawberries around it4 ,chocolate ,fruit ,ice-cream4 ,fruit4 ,coffee4 ,the same bill of fare in ,french is as follows3 ,,menu4 ,hutres4 ,consomm de buf clair4 ,saumon2 sauce ,hollandaise4 ,ris de veau aux petits pois4 ,ctelettes d'agneau la pure de tomate4 ,filet de buf aux champignons4 ,cailles grilles aux pommes de terre4 ,salade4 ,fromage2 cleri4 ,charlotte-russe aux fraises4 ,plum-pudding glac4 ,fruits4 ,caf4 ,this is a bill of fare seen very often at dinner parties4 ,it is not difficult to prepare1 as there are only five of the courses which are necessarily prepared at dinner-time4 ,the oyster course is very simple1 and may be placed on the table before the guests enter the dining-room4 ,this soup may be made the day before1 and only reheated at the time of serving4 ,the ,saratoga potatoes may be made in the morning2 and if the charlotte-russe is not purchased at a restaurant1 it may be made the day before4 ,so1 after the quails are broiled or roasted1 the cook has nothing more to do but to make the salad1 which is an affair of three minutes1 and the coffee1 for which she has a long time1 the coffee having been ground and in readiness in the coffee-pot two or three hours before dinner4 ,the four last courses before the coffee are easily purchased outside4 ,the cheese might be a ,neufchatel or a ,roquefort4 ,the charlotte and the ice-cream can come from the confectioner's4 ,the fruit is on the table during the dinner as one of the decorations4 ,,dinner ,,bill ,,of ,,fare4 ,roman punch4 ,giblet soup4 ,little vols-au-vent of oysters4 ,smelts2 tomato-sauce4 ,scolloped chickens 7en coquille72 ,bechamel sauce4 ,saddle of venison2 potatoes la neige4 ,breasts of quails in cutlets1 with ,french pease4 ,salad of lettuce4 ,cheese omelet4 ,pine-apple ,bavarian cream4 ,vanilla ice-cream1 and ginger preserve2 little cakes4 ,fruits4 ,coffee4 ,,menu4 ,punch la ,romaine4 ,bouches d'hutres4 ,les perlans frits2 sauce tomate4 ,coquilles de volaille la ,bechamel4 ,selle de venaison la pure de pommes de terre4 ,filets de cailles aux petits pois4 ,salade de laitue4 ,omelette au fromage4 ,le ,bavaroix4 ,glace la crme de vanille4 ,dessert4 ,caf4 99 99 99 99 99 ,,dinner ,,bill ,,of ,,fare 7,spring74 ,macaroni1 clear soup1 with grated cheese4 ,salmon2 lobster-sauce2 cucumbers4 ,chicken croquettes2 tomato-sauce4 ,sweet-breads in cases1 or in silver scallop-shells2 sauce ,bechamel4 ,fillet of beef1 with mushrooms4 ,roman punch4 ,snipe2 potatoes la ,parisienne4 ,mayonnaise of chicken4 ,asparagus1 with cream dressing4 ,ramequins4 ,champagne jelly en macdoine1 with whipped cream4 ,neapolitan ice-cream2 little cakes4 ,fruits4 ,,menu4 ,potage au macaroni clair4 ,saumon aux concombres2 sauce homard4 ,croquettes de volaille2 sauce tomate4 ,ris de veau en papillotes1 la ,bechamel4 ,filet de buf aux champignons4 ,punch la ,romaine4 ,bcasses2 pommes de terre la ,parisienne4 ,mayonnaise de volaille4 ,asperges la crme4 ,ramequins4 ,macdoine de fruits4 ,glace de crme la ,napolitaine4 ,dessert4 99 99 99 99 99 ,,dinner ,,bill ,,of ,,fare 7,winter74 ,oysters served in block of ice4 ,julienne soup 7can purchase it canned74 ,soft-shell crabs4 ,sweet-breads2 tomato-sauce4 ,braised pigeons1 with spinach4 ,fillet of beef2 sauce ,hollandaise4 ,roman punch1 in lemon-skins4 ,fillets of ducks1 larded2 poivrade-sauce2 salad of vegetables4 ,french canned string-beans 7haricots verts7 sautd with butter1 served on toast4 ,macaroni1 with cheese4 ,maraschino ,bavarian cream4 ,chocolate-pudding1 iced4 ,fruits4 ,coffee4 ,,menu4 ,hutres4 ,potage la julienne4 crevisses frites4 ,ris de veau2 sauce tomate4 ,pigeons l'carlate4 ,filet de buf2 sauce ,hollandaise4 ,sorbet4 ,filets de canards2 sauce poivrade2 salade de lgumes4 ,haricots verts sauts au beurre4 ,macaroni au ,parmesan4 ,le ,bavaroix au maraschino4 ,pouding de chocolat glac4 ,fruits4 ,caf4 ,,dinner ,,bill ,,of ,,fare 7,winter74 ,mock-turtle soup 7can be purchased canned74 ,boiled white-fish1 garnished with potatoes au naturel and olives2 sauce ,hollandaise4 ,fried oysters2 cold slaw4 ,casserole of sweet-breads2 cream-sauce1 decorated around the base with green pease4 ,roast wild turkey1 chestnut stuffing2 ,saratoga potatoes4 ,fried cream4 ,spinach on toast1 garnished with hard-boiled eggs4 ,salad2 lettuce1 with small1 thin diamonds of fried ham4 ,cheese2 wafers2 celery4 ,little cocoa-nut puddings in paper cases4 ,ice-cream and cakes4 ,fruit4 ,coffee4 ,,menu4 ,potage la tte de veau en tortue1 or potage fausse tortue4 ,white-fish2 sauce ,hollandaise4 ,hutres frites4 ,casserole de ris de veau aux petits pois4 ,dinde sauvage rtie4 ,beignets de bouillie1 or crme frite4 pinards aux ufs4 ,salade4 ,souffl4 ,glace de crme au chocolat4 ,fruits4 ,caf4 99 99 99 99 99 ,,dinner ,,bill ,,of ,,fare 7,winter74 ,oysters on half shell4 ,amber soup4 ,fish croquettes 7pear-shape71 garnished with parsley4 ,rice casserole1 filled with blanquette of chicken4 ,roast beef 7ribs rolled71 with a circle of mashed potatoes la neige and water-cresses4 ,canvas-back ducks2 celery4 ,roman punch4 ,reed-birds cooked in sweet-potatoes4 ,poached eggs on anchovy toast4 ,salad4 ,coffee2 ,bavarian cream4 ,nesselrode pudding4 ,fruits4 ,caf4 ,,menu4 ,hutres4 ,consomm de buf clair4 ,croquettes de poisson4 ,blanquette de volaille4 ,buf rti la pure de pommes de terre4 ,canards2 cleri4 ,punch la ,romaine4 ufs pochs aux crotes d'anchois4 ,salade4 ,bavaroix au caf4 ,pouding la ,nesselrode4 ,fruits4 ,caf4 99 99 99 99 99 ,,dinner ,,bill ,,of ,,fare 7,summer74 ,clear amber soup4 ,fried cuts of fish1 with tomato-sauce4 ,sweet-breads and cauliflowers 7cream dressing over both74 ,croquettes of chicken 7in form of cutlets71 with pease4 ,roast lamb2 caper-sauce2 spinach4 ,green corn served in husks4,l ,sliced tomatoes1 with ,mayonnaise dressing4 ,cheese2 wafers2 cucumbers4 ,maraschino ,bavarian cream1 and fresh strawberries4 ,ice-cream4 ,fruits4 ,,menu4 ,consomm de buf clair4 ,white-fish l',orlay4 ,ris de veau aux choux-fleurs4 ,croquettes de volaille aux petits pois4 ,agneau rti aux pinards4 ,mayonnaise de tomate4 ,fromage2 concombres4 ,bavaroix au maraschino4 ,glace de crme au chocolat4 ,dessert4 ,a ,,simple ,,dinner ,,for ,,four ,,persons 7,menu74 ,soup1 with fried bread 7aux crotons74 ,chicken1 with rice 7see page #agg74 ,macaroni1 with tomato-sauce 7see page #baj74 ,lettuce1 with ,mayonnaise dressing4 ,corn-starch pudding 7page #bge71 with a circle of peach marmalade around4 ,necessary--a soup-bone1 a soup-bunch1 with plenty of parsley1 a large chicken1 half a pound of macaroni1 a half-pint can of tomatoes1 three-fourths of a tea-cupful of rice4 ,make the ,mayonnaise dressing with three eggs in the morning4 ,use the whites of the eggs for the corn-starch pudding1 which make at the same time1 and put away in a mold to harden4 ,also put aside the rice to soak in cold water4 ,five hours before dinner1 put on the soup-bone1 with the neck of the chicken also1 as every little adds4 ,an hour before dinner1 cut up the soup-bunch1 saving part of it for the tomato-sauce1 as one or two sprigs of the parsley and a small onion4 ,put the remaining vegetables 7frying the onion7 into the soup1 leaving only a sprig of parsley for the chicken4 ,cut up the pieces of chicken1 which fry or saut brown in some hot drippings2 put them then into a stew-pan4 ,add to the drippings 7about a table-spoonful7 a tea-spoonful of flour1 and1 when rubbed smooth1 a pint of hot water1 a ladleful of the soup taken from the soup-kettle1 and a sprig of parsley chopped fine4 ,add this now to the fried pieces of chicken in the stew-pan2 let them simmer until about five minutes before dinner4 ,for the soup1 cut some bread into rather large dice1 say three-quarters of an inch square2 fry1 or rather saut1 them in a little butter1 turning all sides of the bread to allow it to become brown4 ,place the dice in the open oven1 or at the back of the range1 to become perfectly dry before the dinner-hour4 ,half an hour before dinner1 put the macaroni to boil in another ladleful of stock mixed with some salted boiling water4 ,now make the tomato-sauce3 make it as in receipt1 and place it at the side of the fire or in the bain-marie until the macaroni is done4 ,put on the rice to boil for about fifteen minutes in a little salted boiling water4 ,just before serving the dinner is the busiest time4 ,strain the macaroni1 and mix it with the sauce2 put it into the oven for a few minutes to soak4 ,strain the soup1 remove all the grease1 and season it with pepper and salt4 ,put the bread dice1 or crotons1 into the soup-tureen1 pour over the soup1 and send it to table4 ,take out the pieces of chicken1 which arrange neatly on a warm platter2 strain the stock in which it was boiled1 remove all the fat1 add the rice to it1 season with pepper and salt1 and let it simmer on the fire until it is time to be served1 and then pour it over the chickens1 and send them into the dining-room4 ,the lettuce is next washed and dressed2 afterward the pudding is turned from the mold1 and decorated with the circle of peach marmalade4 ,,english ,,and ,,french ,,glossary4 ,,soups4 ,amber or clear soup ,consomm de buf clair4 ,soup1 with bread ,potage aux crotons4 ,soup1 with vegetables ,consomm aux lgumes4 ,macaroni soup ,consomm au macaroni4 ,noodle soup ,consomm aux nouilles4 ,vermicelli soup ,consomm aux vermicelles4 ,spring soup ,potage printanier4 ,julienne soup ,potage la julienne4 ,asparagus soup ,potage d'asperge4 ,ox-tail soup ,potage aux queues de buf4 ,chicken pure ,potage la pure de volaille4 ,chicken soup ,consomm de volaille4 ,mock-turtle soup ,potage la fausse tortue4 ,oyster soup ,potage aux hutres4 ,bean soup ,potage la pure d'haricots4 ,onion soup ,soupe l'ognon4 ,vegetable pure ,pure de lgumes4 ,tomato soup ,potage aux tomates4 ,potato soup ,potage la pure de pommes de terre4 ,sorrel soup ,soupe l'oseille4 ,,fish4 ,salmon1 sauce ,hollandaise ,saumon1 sauce ,hollandaise4 ,salmon1 with lobster-sauce ,saumon1 sauce homard4 ,salmon1 with parsley-sauce ,saumon1 sauce au persil4 ,salmon1 with egg-sauce ,saumon1 sauce aux ufs4 ,salmon1 with potatoes ,saumon aux pommes de terre4 ,slices of salmon ,tranches de saumon4 ,middle cut of salmon ,tronon de saumon4 ,salmon cutlets1 with pickles ,ctelettes de saumon aux cornichons4 ,salmon1 with cucumbers ,saumon aux concombres4 ,sardines1 broiled ,sardines grilles4 ,smelts1 fried perlans frits4 ,little trout1 fried ,petites truites frites4 ,trout1 in shells ,truite en coquilles4 ,salmon-trout ,truite saumone4 ,trout cooked au court bouillon ,truite au court bouillon4 ,codfish1 with caper-sauce ,morue la sauce aux cpres4 ,codfish1 with ,bechamel sauce ,morue la ,bechamel4 ,codfish1 with potatoes ,morue aux pommes de terre4 ,eels au gratin ,gratin d'anguilles4 ,eels en matelote ,matelote d'anguilles4 ,fresh mackerel1 with matre-d'htel butter ,maquereau frais la matre-d'htel4 ,,oysters4 ,oysters in shells ,hutres en coquille4 ,oysters fried ,hutres frites4 ,oyster fritters ,beignets d'hutres4 ,oyster patties ,petits vol-au-vent d'hutres1 ou bouches d'hutres4 ,,sauces4 ,white sauce 7made with stock7 ,sauce la ,bechamel4 ,pickle-sauce ,sauce aux cornichons4 ,egg-sauce ,sauce aux ufs4 ,caper-sauce ,sauce aux cpres4 ,anchovy-sauce ,sauce aux anchois4 ,shrimp-sauce ,sauce aux crevettes4 ,lobster-sauce ,sauce homard4 ,oyster-sauce ,sauce aux hutres4 ,parsley-sauce ,sauce au persil4 ,cauliflower-sauce ,sauce au chou-fleur4 ,madeira-wine sauce ,sauce au vin de ,madre4 ,currant-jelly sauce ,sauce aux groseilles4 ,tomato-sauce ,sauce tomate4 ,mushroom-sauce ,sauce aux champignons4 ,,meats4 ,roast fillet of beef ,filet de buf rti4 ,fillet of beef1 larded ,filet de buf piqu4 ,fillet of beef1 with mushrooms ,filet de buf aux champignons4 ,braised beef ,buf brais4 ,braised beef1 with vegetables ,buf brais la jardinire4 ,beef hash ,hchis de buf4 ,beefsteak1 with mushrooms ,bifteck aux champignons4 ,beefsteak pie ,pt de biftecks4 -la-mode beef ,buf la mode4 ,pickled tongue ,langue de buf l'carlate4 ,mutton tongues ,langues de mouton4 ,saddle of mutton 7roast7 ,selle de mouton rtie4 ,shoulder of mutton1 stuffed ,poitrine de mouton farcie4 ,mutton stew ,ragout de mouton4 ,mutton cutlets1 broiled ,ctelettes de mouton grilles4 ,mutton cutlets1 breaded ,ctelettes de mouton panes4 ,mutton cutlets1 with pease ,ctelettes de mouton aux petits pois4 ,sheep's kidneys ,rognons de mouton4 ,lamb cutlets ,ctelettes d'agneau4 ,lamb croquettes ,croquettes d'agneau4 ,veal cutlets1 with mushrooms ,ctelettes de veau aux champignons4 ,veal cutlets1 with tomato-sauce ,ctelettes de veau1 sauce tomate4 ,fricandeau of veal ,fricandeau de veau4 ,liver1 broiled ,foie de veau grill4 ,pork cutlets1 with pickles ,ctelettes de porc aux cornichons4 ,cold ham ,jambon froid4 ,blanquette of veal ,blanquette de veau4 ,,sweet-,,breads4 ,sweet-breads1 with macaroni ,ris de veau la ,milanaise4 ,sweet-breads1 with tomato-sauce ,ris de veau la sauce tomate4 ,sweet-breads1 with pease ,ris de veau aux petits pois4 ,sweet-breads1 larded ,ris de veau piqu4 ,sweet-bread fritters ,beignets de ris de veau4 ,sweet-bread croquettes ,croquettes de ris de veau4 ,,poultry ,,and ,,game4 ,stuffed turkey ,dinde farcie4 ,larded turkey ,dinde pique4 ,turkey1 celery-sauce ,dinde1 sauce cleri4 ,roast wild turkey ,dinde sauvage rtie4 ,boned turkey ,galantine de dinde4 ,fricassee of chicken ,fricasse de poulet4 ,chicken breasts1 with pease ,filets de poulet aux petits pois4 ,roast spring chicken ,poulets nouveaux rtis4 ,chickens1 with tomatoes ,poulets aux tomates4 ,chickens1 with cauliflowers ,poulets aux choux-fleurs4 ,chickens1 with rice ,poulets au ris4 ,fried chickens ,poulets sauts4 ,chicken croquettes ,croquettes de volaille4 ,wild duck ,canard sauvage4 ,pigeon-pie ,pt chaud de pigeons4 ,pigeon stew ,compte de pigeons4 ,roast pigeons1 with string-beans ,pigeons rtis aux haricots verts4 ,roast pigeons1 with spinach ,pigeons rtis aux pinards4 ,braised pigeons1 with spinach ,pigeons l'carlate4 ,grouse ,grouse4 ,roast woodcock ,bcasses rties4 ,roast quails ,cailles rties4 ,prairie-chicken1 or partridge cutlets ,ctelettes de perdreux4 ,saddle of venison ,selle de venaison4 ,squabs1 with water-cresses ,pigeonnaux au cresson4 ,pheasant1 larded ,faisan piqu4 ,,vegetables4 ,potatoes1 with white-sauce ,pommes de terre la sauce blanche4 ,lyonnaise potatoes ,pommes de terre la ,lyonnaise4 ,potatoes in cases ,pommes de terre farcies4 ,fried potatoes ,pommes de terre frites4 ,parsnip fritters ,beignets de panais4 ,asparagus ,asperges4 ,cauliflowers1 with cream dressing ,choux-fleurs la crme4 ,spinach pinards4 ,string-beans ,haricots verts4 ,mashed potatoes ,pure de pommes de terre4 ,pease1 with butter ,petits pois au beurre4 ,stuffed tomatoes ,tomates farcies4 ,,shells4 ,chickens in shells ,coquilles de volaille4 ,lobster in shells ,coquilles de homard4 ,fish in shells ,coquilles de poisson4 ,mushrooms in shells ,coquilles de champignons4 ,,macaroni4 ,macaroni1 with cheese ,macaroni au fromage4 ,macaroni1 with tomato-sauce ,macaroni1 sauce tomate4 ,,eggs4 ,stuffed eggs ufs farcis4 ,poached eggs ufs pochs4 ,poached eggs1 on anchovy toast ufs pochs aux crotes d'anchois4 ,omelet1 with fine herbs ,omelette aux fines herbes4 ,omelet1 with mushrooms ,omelette aux champignons4 ,omelet1 with ham ,omelette au jambon4 ,omelet1 with rum ,omelette au rhum4 ,omelet1 with preserves ,omelette aux confitures4 ,omelet souffle1 with preserves ,omelette souffle aux confitures4 ,,salads4 ,chicken ,mayonnaise ,mayonnaise de volaille4 ,cauliflower ,mayonnaise ,mayonnaise de choux-fleurs4 ,tomato ,mayonnaise ,mayonnaise de tomates4 ,salad of vegetables ,salade de lgumes4 ,lettuce salad ,salade de laitue4 ,,fritters4 ,peach fritters ,beignets de pches4 ,cream fritters ,beignets de bouillie1 or ,crme frite4 ,oyster fritters ,beignets d'hutres4 ,,little ,,vols-,,au-,,vent1 ,,or ,,bouch,,es4 ,patties of chickens ,bouches au poulet4 ,almost any kind of meat patties are called ,bouches la reine4 ,strawberry patties ,bouches aux fraises4 ,patties1 with lemon paste ,bouches au citron4 ,little tarts of preserves ,tartelettes aux confitures4 ,little tarts of apples ,tartelettes aux pommes4 ,,puddings4 ,cabinet-pudding ,pouding de cabinet4 ,rice-pudding ,pouding au riz4 ,roly-poly pudding ,pouding roul4 ,bread-pudding ,pouding au pain4 ,rice-pudding1 with peaches ,pouding de riz aux pches4 ,apple souffle ,souffl de pommes4 ,apple-pie ,tarte aux pommes4 ,chocolate ,bavarian cream ,bavaroise au chocolat4 ,coffee ,bavarian cream ,bavaroise au caf4 ,pine-apple ,bavarian cream ,bavaroise l'ananas4 ,,desserts4 ,blanc-mange ,blanc-manger4 ,peach compote ,compote de pches4 ,apple compote ,compote de pommes4 ,iced champagne ,champagne frapp4 ,ice-cream1 vanilla ,crme glace la vanille4 ,ices of any kind generally written in menus ,glaces4 ,chocolate ice-cream ,glace de crme au chocolat4 ,madeira-wine jelly ,gele au ,madre4 ,whipped jelly1 with fruits ,gele fouette aux fruits4 ,champagne jelly ,gele au vin de ,champagne4 ,jelly1 with fruits ,gele la macdoine4 ,macaroons ,macarons aux amandes4 ,peach marmalade ,marmalade d'abricots4 ,,general ,,index4 ,,page ,,setting ,,the ,,table ,,and ,,serving ,,the ,,dinner1 #ac ,,the ,,dinner ,,party1 #bg ,,cooking ,,as ,,an ,,accomplishment1 #cj ,,breakfast1 #cc ,,lunch1 #cf ,,gentlemen',s ,,suppers1 #ci ,,evening ,,parties1 #dj ,,something ,,about ,,economy1 #dj ,,cooking ,,utensils1 #ea ,,directions ,,and ,,explanations4 ,boiling1 #dc ,frying1 #dc 8 to ,prepare ,grease for1 #dd ,broiling1 #de ,roasting1 #df ,sauting1 #dg ,braising1 #dg ,larding1 #dh ,boning1 #dh ,egg and ,bread ,crumbing1 #dh ,to ,cook ,puddings in ,boiling ,water1 #di ,dried ,celery1 ,parsley1 etc41 for ,winter ,use1 #di ,seeds for ,soups1 #di ,to ,flavor with ,lemon ,zest1 #ej ,the ,cook's ,table of ,weights and ,measures1 #ej ,to ,chop ,suet1 #ej ,rising-powder ,proportions1 #ej ,to make ,roux1 #ea ,,bread1 ,,and ,,breakfast ,,cakes4 ,to make ,yeast1 #fc ,to make ,bread1 #fd ,mrs4 ,bonner's ,bread1 #fd ,french ,bread1 #fe ,petits ,pains1 #ff ,toast1 #fg ,dixie ,biscuit1 #fh ,graham ,bread1 #fh ,rusks1 #fh ,parker ,house ,rolls1 #fh ,beaten ,biscuit1 #fh ,soda and ,cream of ,tartar ,biscuit1 #fi ,biscuits with ,baking-powder1 #fi ,muffins1 #gj ,waffles1 #gj ,rice ,waffles1 #gj ,rice ,pancakes1 #gj ,hominy ,cake1 #gj ,baked ,hominy ,grits1 #ga ,breakfast ,puffs1 or ,pop-overs1 #ga ,henriettes for ,tea 7,no4 #a71 #ga ,henriettes for ,breakfast or ,tea 7,no4 #b71 #ga ,wafer ,biscuits1 #gb ,corn ,bread1 #gb ,hoe ,cake1 #gb ,corn ,cake1 #gc ,fried ,corn ,mush for ,breakfast1 #gc ,corn ,mush1 #gc ,oatmeal ,porridge1 #gd ,mother ,johnson's ,pancakes1 #gd ,sirup1 #gd ,buckwheat ,cakes1 #gd ,pancakes1 with ,flour or ,corn-meal1 #ge ,pancakes1 with ,bread-crumbs1 #ge ,strawberry ,short-cake1 #ge ,,tea1 #gf ,,coffee1 #gf ,,chocolate1 #gh ,,cocoa1 #gh ,,soups4 ,stock1 or ,pot au ,feu1 #gi ,a ,simple ,stock1 #hj ,gouff's ,receipt for ,stock1 or ,bouillon1 #hj ,bouillon served at ,luncheons1 ,germans1 etc41 #ha ,amber ,soup1 or ,clear ,broth1 #ha ,to make ,caramel1 or ,burned ,sugar1 for coloring ,broth1 #hb ,thickenings for ,soup1 #hb ,additions to ,beef ,stock1 to form ,other ,kinds of ,soup1 #hb ,receipt for ,force-meat ,balls1 #hc ,soup1 ,macaroni1 #hc 8 ,vermicelli1 #hd ,noodles1 #hd 8 to serve as a ,vegetable1 #hd ,soup1 ,beef ,noodle1 #he 8 ,spring1 #he 8 ,julienne1 with ,poached ,eggs1 #hf 8 ,asparagus1 #hf ,spinach ,green1 #hg ,soup1 ,ox-tail1 #hg 8 ,chicken 7,potage la ,reine71 #hg 8 ,pure of ,chicken1 #hh ,soup1 ,plain ,chicken1 #hh 8 ,giblet1 #hh 8 ,mock-turtle3 ,receipts for ,egg and ,meat ,balls1 #hi1 #ij 8 ,mock-turtle 7simple71 #ia 8 ,gumbo1 #ia 8 ,gumbo and ,tomato1 #ib 8 ,mullagatawny 7an ,indian ,soup71 #ib 8 ,oyster1 #ic 8 ,clam1 #ic 8 ,bean1 #id 8 ,bean and ,tomato1 #id 8 ,onion 7,soupe l',ognon71 #id 8 ,vegetable1 without ,meat 7,pure aux ,lgumes71 #ie 8 ,corn1 #if 8 ,tomato1 with ,rice1 #if 8 ,tomato 7,pure aux ,tomates71 #if 8 ,sorrel 7,soupe la ,bonne ,femme71 #ig 8 ,potato 7,no4 #a71 #ig 8 ,potato 7,no4 #b71 #ih ,pure of ,string-beans1 #ih ,bisque of ,lobsters1 #ih ,,fish4 ,fish1 to ,boil1 #ajj 8 8 au ,court ,bouillon1 #ajj 8 to ,fry1 #aja 8 fried in ,batter1 #aja 8 to ,broil1 #ajb 8 to ,bake1 #ajb ,stuffings for ,fish1 #ajc ,bread ,stuffing1 #ajc ,meat ,stuffing1 #ajc ,to ,bake a ,fish with ,wine1 #ajc ,to ,stew ,fish1 or ,fish en ,matelote1 #ajd ,to ,cook ,fish au ,gratin1 #ajd ,fish la ,crme1 #aje ,salmon1 #ajf ,salmon1 to ,broil1 #ajg ,salmon ,cutlets1 #ajh 8 ,slices of1 ,boiled1 #ajh 8 ,canned1 #ajh ,shad1 #ajh ,trout1 #ajh ,trout in ,cases or in ,shells 7en ,coquilles71 #aji ,cod-fish1 #aji ,cod-fish1 ,crimped1 #aji 8 ,salt1 #aaj 8 ,balls1 #aaj ,fish ,chowder1 #aaj ,perch1 ,sun-fish1 etc4 7,pan-fish71 #aaa ,mackerel and ,smelts1 #aaa ,fried ,slices of ,fish1 with ,tomato-sauce 7,fish l',orlay71 #aab ,to ,fry ,eels1 #aab ,eels ,stewed1 #aab ,,shell-,,fish4 ,oysters1 #aac ,oysters1 ,raw and ,fried1 #aac 8 ,scalloped1 in ,shells1 #aad 8 ,scalloped1 #aae ,oyster ,soup1 #ic 8 ,stew1 #aae ,oysters1 ,fricassee of 7,oysters la ,boulette71 #aae ,oyster ,fritters1 #bcj ,oysters for ,patties1 or ,vols-au-vent1 #bda ,oysters1 ,canned1 to ,roast1 #aaf 8 ,spiced1 #aaf ,clams1 #aaf ,clams ,cooked with ,cream1 #aaf ,clam ,chowder1 #aaf 8 8 ,tunison1 #aag 8 ,fritters1 #bcj 8 ,soup1 #aag ,crabs and ,lobsters1 #aag ,crabs1 ,soft-shell1 #aag 8 ,deviled1 #aag ,lobster1 ,deviled1 #aah 8 ,chops1 #aah 8 a ,good ,way to ,prepare1 #aah ,,frogs1 ,,fried1 #aai ,,sauces4 ,sauce1 ,drawn-butter1 #aba 8 ,pickle1 #aba 8 ,boiled-egg1 #aba 8 ,caper1 #abb 8 ,anchovy1 #abb 8 ,shrimp1 #abb 8 ,lobster1 #abb 8 ,oyster1 #abc 8 ,parsley1 #abc 8 ,cauliflower1 #abc 8 ,lemon1 #abc 8 ,chicken1 #abc 8 ,matre-d'htel1 #abd 8 ,mint1 #abd 8 ,currant-jelly1 #abd 8 ,tomato 7,no4 #a71 #abd 8 ,tomato 7,no4 #b71 #abe 8 ,hollandaise1 or ,dutch ,sauce1 #abe ,mushrooms1 for ,garnish1 #abf ,sauce1 ,mushroom1 #abf 8 8 ,white1 #abf 8 8 7,canned71 #abg 8 ,bechamel 7,simple71 #abg 8 8 1 #abg 8 aux ,fines ,herbes1 #abh 8 ,tartare1 #abh 8 ,brown 7,simple71 #abh ,,beef4 ,beef1 to ,roast or ,bake1 #acj ,yorkshire ,pudding1 #acj ,beef la ,mode1 #aca 8 ,braised 7,no4 #a71 #acb ,beef1 ,braised 7,no4 #b71 #acb 8 8 with ,horse-radish ,sauce1 #acc 8 ,fillet of1 #acc ,beef1 ,fillet of1 to ,trim1 #acc 8 8 to ,cook1 #acd 8 8 to ,garnish1 #ace 8 8 to ,roast1 #ace 8 8 to ,braise1 #acf 8 8 to ,trim with ,vegetables 7 la ,jardinire71 #acf 8 8 ,cut into ,slices or ,scollops1 #acg ,beefsteak1 #acg ,beef1 ,corned1 #ach 8 8 to serve ,cold1 #aci ,beefsteak ,stewed1 #aci 8 ,rolled1 #adj ,beef ,roll 7,cannelon de ,buf71 #adj ,what to do with ,cold ,cooked ,beef1 #adj ,beef ,hash1 #ada ,meat ,pie1 #ada 8 ,rissoles1 #adb ,beef or any ,cold-meat ,sausages1 #adc ,rice and ,meat ,cakes1 #adc ,beef ,croquettes1 #adc ,a ,cheap ,arrangement1 #add ,mince-pies 7made from ,remnants of ,cold ,beef71 #add ,pot-pie of ,veal1 ,beef1 or ,chicken1 #add ,calf's ,heart1 #add ,tongue1 with ,sauce1 #ade 8 ,slices1 with ,spinach and ,sauce ,tartare1 #ade ,,veal4 ,roast of ,veal--the ,fillet1 #adf ,a ,fricandeau of ,veal1 #adg ,veal ,cutlets1 ,broiled1 #adg 8 8 ,sautd and ,fried1 #adh 8 8 ,braised1 #adh 8 or ,mutton ,chops 7en ,papillote71 #adh ,blanquette of ,veal1 #adi ,blind ,hare1 #aej ,bewitched ,veal1 #aej ,plain ,veal ,stew or ,pot-pie1 #aej ,to ,cook ,liver 7,no4 #a71 #aea 8 7,no4 #b71 #aea ,calf's ,brains1 #aea ,,sweet-,,breads4 ,sweet-breads ,fried1 #aeb 8 la ,milanaise1 #aec 8 ,larded and ,braised1 #aec ,sweet-breads ,baked1 #aed ,sweet-bread ,fritters1 #aed 8 ,croquettes1 #aed ,skewer of ,sweet-breads1 #aee ,,mutton4 ,leg of ,mutton ,boiled1 #aef ,mutton ,cutlets1 #aef ,ragouts1 #aef ,another ,ragout1 #aeg ,sheep's ,tongues1 with ,spinach1 #aeh 8 8 la ,mayonnaise1 #aeh 8 8 with ,sauce ,tartare1 #aeh ,,lamb4 ,lamb1 ,leg of1 ,roasted1 #aei 8 ,fore ,quarter of1 ,roasted1 #aei 8 ,chops1 #aei ,saddle of ,lamb or ,mutton1 #aei ,lamb ,croquettes1 #afj ,sheep's ,kidneys1 #afj ,,pork4 ,to ,cure ,bacon1 #afa ,roast ,little ,pig1 #afa ,pork1 ,roast1 #afa 8 ,cutlets1 ,broiled1 #afb ,pork and ,beans1 #afb ,boston ,baked ,beans1 #afb ,entre of ,apples and ,pork1 #afc ,sausages1 #afc ,hams1 to ,cure1 #afc ,ham1 to ,boil1 #afd 8 and ,eggs1 #afd 8 to ,fry or ,saut1 #afd ,pork ,fried in ,batter1 or ,egged and ,bread-crumbed1 #afd ,breakfast-bacon ,dish 7,mrs4 ,trowbridge's71 #afd ,rashers of ,pork1 #afe ,sandwiches 7,no4 #a71 #afe 8 7,no4 #b71 #afe ,small ,rolls1 with ,salad ,filling1 #afe ,,poultry4 ,turkey1 ,roast1 #aff ,stuffing for ,baked ,turkey1 ,chicken1 ,veal1 and ,lamb1 #afg ,stuffing for ,roast ,turkeys1 ,chickens1 ,ducks1 and ,geese1 #afg ,chestnut1 ,potato1 ,veal1 and ,oyster ,stuffings1 #afh ,turkey1 ,boiled1 #afh 8 or ,chicken ,hash1 #afh 8 ,braised1 #afh 8 ,galantine1 or ,boned ,turkey1 #afi ,mixed ,spices for ,seasoning1 #agj ,boned ,turkey or ,chicken 7,simple71 #agj ,chickens1 #aga ,chickens1 ,spring1 #aga 8 8 ,baked1 #agb 8 ,roast and ,boiled1 #agb ,chickens or ,fish1 ,baked1 #agb 8 ,fricassee of 7,no4 #a71 #agc 8 8 7,no4 #b71 #agd 8 ,ranaque1 #agd ,chicken ,breasts1 #age 8 ,deviled1 with ,sauce1 #age 8 ,croquettes 7,no4 #a71 #age 8 8 7,no4 #b71 #agf 8 ,cutlets1 #agf 8 with ,macaroni or with ,rice1 #agg 8 ,chetney of1 #agg 8 ,curry of1 #agh 8 for ,supper1 #agh ,to ,fringe ,celery for ,garnishing1 #agi ,chicken ,livers1 #agi ,turkish ,pilau1 #agi ,,geese1 ,,ducks1 ,,and ,,game4 ,goose1 ,roast1 #ahj 8 ,stuffing1 #aha ,ducks1 #aha 8 ,wild1 #aha 8 and ,pease1 ,stewed1 #aha 8 ,stewed1 #ahb 8 ,fillet of1 #ahb ,poivrade ,sauce1 #ahb ,pigeons ,stewed in ,broth1 #ahb 8 ,roast1 #ahc 8 ,broiled1 #ahc ,prairie-chicken or ,grouse1 #ahc 8 to ,choose a ,young1 #ahd 8 or ,grouse1 ,roasted1 #ahd ,quails ,parboiled and ,baked1 #ahd 8 ,roasted1 #ahe ,bread-sauce1 for ,game1 #ahe ,cutlets of ,quails or of ,pigeons1 #ahe ,scollops of ,quails1 with ,truffles1 #ahf ,espagnole ,sauce1 #ahf ,quails ,broiled1 #ahg 8 ,braised1 #ahg ,snipe and ,woodcock ,fried1 #ahg 8 8 ,roasted1 #ahg ,reed-birds1 #ahh ,plovers1 #ahh ,pheasants1 #ahh ,venison1 #ahh ,venison1 the ,saddle of1 #ahh 8 ,haunch of1 ,roast or ,baked1 #ahi 8 ,steaks1 to ,broil1 #ahi 8 ,stewed1 #ahi ,rabbits ,roasted1 #ahi 8 ,baked1 #aij ,,vegetables4 ,vegetables1 to ,preserve the ,color1 #aij ,potatoes ,boiled 7,no4 #a71 #aij 8 to ,boil 7,no4 #b71 #aia 8 ,mashed1 #aia 8 la ,neige1 #aib 8 to ,bake1 #aib 8 in ,cases1 #aib 8 ,baked with ,beef1 #aib 8 la ,parisienne1 #aic 8 ,saratoga1 #aic 8 ,fried1 #aid 8 ,lyonnaise1 #aid ,potato ,croquettes1 #aid 8 ,roses1 #aie ,potatoes for ,breakfast1 #aie ,potato ,puff1 #aie ,potatoes1 ,shoo-fly1 #aie ,turnips1 #aie 8 in ,sauce1 #aif ,parsnips ,sautd1 #aif ,parsnip ,fritters1 #aif ,oyster-plant ,fritters1 #aig ,oyster-plants ,stewed1 #aig ,carrots1 #aig ,beets1 #aig ,cauliflower1 with ,white ,sauce1 #aig ,cauliflowers1 with ,cheese1 #aih ,asparagus1 #aih ,pease1 #aii ,spinach1 #aii ,tomatoes1 ,stewed1 #bjj 8 with ,mayonnaise ,sauce1 #bbf 8 ,stuffed and ,baked1 #bjj ,onions1 #bja 8 with ,cream1 #bja ,string-beans1 #bja 8 in ,salad1 #bbf ,lima ,beans1 #bja 8 8 with ,cream1 #bjb ,celery1 ,fried1 #bjb ,egg-plant1 #bjb ,cabbage1 to ,boil1 #bjb 8 ,stewed1 #bjc ,corn ,boiled on the ,cob1 #bjc 8 ,mock ,oysters1 #bjc 8 ,custard1 to be served as a ,vegetable1 #bjc 8 ,pudding for ,tea1 #bjd 8 ,grated1 ,sautd1 #bjd ,cranberries1 to ,cook1 #bjd ,artichokes1 #bjd ,apples1 ,fried1 for ,breakfast1 #bjd ,a ,rice ,dish 7,risotto la ,milanaise71 #bjd ,another ,rice ,dish1 #bje ,mushrooms in ,crust 7,crote aux ,champignons71 #bje ,flaxseed for a ,centre-piece1 #bje ,,casseroles1 #bje ,,shells1 ,,or ,,coquilles4 ,chickens in ,shells1 #bjf ,oysters 8 81 #bjg ,fish 8 81 #bjg ,lobsters or ,shrimps in ,shells1 #bjg ,mushrooms in ,shells1 #bjg ,,potting4 ,ham1 ,potted1 #bjh ,tongue1 8 1 #bjh ,beef1 8 1 #bjh ,birds1 ,potted1 #bjh ,fish1 8 1 #bji ,chicken1 ,tongue1 or ,ham1 ,potted1 #bji ,,macaroni4 ,macaroni1 with ,cheese1 #bji 8 and ,welsh ,rare-bit1 #baj 8 with ,sweet-breads1 #baj ,macaroni1 with ,tomato-sauce1 #baj 8 au ,gratin1 #baa ,crackers1 with ,cheese1 #baa ,,eggs4 ,eggs1 ,boiled1 #bab 8 ,poached1 #bab 8 8 on ,anchovy ,toast1 #bac 8 ,stuffed 7,no4 #a71 #bac 8 8 7,no4 #b71 #bac 8 8 with ,cheese1 #bac ,omelets1 #bad ,omelet1 ,plain1 #bad 8 with ,tomatoes1 #bae 8 8 ,green ,pease1 #baf 8 8 ,ham1 #baf 8 8 ,fine ,herbs1 #baf 8 8 ,mushrooms1 #baf ,omelet1 with ,shrimps1 #baf 8 8 ,oysters1 #baf 8 8 ,cheese 7,fondue71 #baf 8 8 8 and ,macaroni1 #bag 8 ,souffl1 ,fried1 #bag 8 ,sweet1 #bag 8 with ,rum1 #bah 8 ,souffl1 #bah 8 with ,cauliflowers1 ,asparagus ,points1 or other ,vegetables1 #bai ,,salads4 ,sauce ,mayonnaise1 #bbj 8 la ,ravingote1 #bba 8 ,mayonnaise 7red71 #bbb ,french ,dressing1 #bbb ,combinations1 #bbc ,lettuce1 #bbc ,potato ,salad1 #bbd ,cold ,slaw1 #bbd ,salad of ,vegetables1 #bbe ,mayonnaise of ,cauliflower1 #bbe 8 of ,tomatoes1 #bbf ,string-beans in ,salad1 #bbf ,chicken ,salad 7,no4 #a71 #bbg 8 8 7,no4 #b71 #bbh ,mayonnaise of ,salmon1 #bbh ,salad la ,filley1 #bbh ,,fritters4 ,fritter ,batter1 ,french 7,no4 #a71 #bbi 8 8 7,no4 #b71 #bbi ,fritters--,pine-apple1 ,apple ,preserve1 or ,peach1 #bbi ,fritters1 ,oyster or ,clam 7,no4 #a71 #bcj 8 ,clam 7,no4 #b71 #bcj 8 ,kentish1 #bcj ,fried ,cream 7,crme ,frite71 #bcj ,fritters--,peach1 ,apricot1 or ,apple1 #bca ,fritters1 ,bread1 #bca 8 ,pork1 #afd 8 ,corn1 #bcb 8 ,apple1 #bcb ,,pastry4 ,puff ,paste1 #bcc 8 8 ,carme's ,receipt for1 #bcd ,to make the ,pies1 #bcf ,pie ,paste of ,lard and ,butter1 #bcf ,a ,common ,paste1 #bcf ,an ,apple-pie1 #bcf 8 8 7,plain71 #bcg ,fruit and ,berry ,pies1 or ,tarts1 #bcg ,pie1 ,lemon 7,no4 #a71 #bcg 8 8 7,no4 #b71 #bch 8 ,orange1 #bch ,pie1 ,pumpkin 7,no4 #a71 #bch 8 8 7,no4 #b71 #bci 8 ,mince 7,no4 #a71 #bci 8 8 7,no4 #b71 #bci 8 ,potato1 #bdj 8 ,pine-apple1 #bdj 8 ,chess1 #bdj ,small ,vols-au-vent1 or ,patty-cases1 #bda ,oysters for ,vols-au-vent1 ,scallop-shells1 or served on ,buttered ,toast for ,breakfast 7,no4 #a71 #bda ,oysters for ,vols-au-vent1 ,scallop-shells1 or served on ,buttered ,toast for ,breakfast 7,no4 #b71 #bdb ,vols-au-vent of ,oysters 7,no4 #c71 #bdb 8 of ,sweet-breads1 #bdb 8 of ,chickens1 ,veal1 ,game1 ,shrimps1 ,salmon1 ,mushrooms1 etc41 #bdc ,vols-au-vent1 with ,strawberries1 ,raspberries1 etc41 #bdc 8 with ,strawberries1 etc41 #bdc ,lemon ,paste1 #bdd ,mince-meat ,patties1 #bdd ,cream ,rissoles 7,rissoles la ,crme71 #bdd ,,canning4 ,to ,can ,tomatoes1 #bde 8 ,peaches1 #bdf 8 ,string-beans1 #bdf 8 ,okra and ,tomatoes1 #bdf 8 ,raspberries1 #bdg ,to ,can ,greengages1 #bdg 8 ,corn1 #bdg 8 ,succotash1 #bdg 8 ,corn and ,tomatoes1 #bdg ,,preserves1 ,,marmalades1 ,,and ,,compotes4 ,preserves1 ,sirup for1 #bdi 8 ,citron1 #bej 8 ,quince1 #bej 8 ,tomato1 #bea 8 ,grape1 #bea 8 ,apple ,ginger1 #bea ,candied ,fruits1 #beb ,marmalades1 #beb ,marmalade1 ,quince1 #beb 8 ,peach1 #beb 8 ,orange1 #bec ,jam1 ,raspberry1 #bec ,jam1 ,greengage1 #bec ,brandy ,peaches1 #bec ,to ,jelly ,fruits1 #bed ,jelly1 ,currant 7,no4 #a71 #bed 8 8 7,no4 #b71 #bee 8 8 7,mrs4 ,walworth's71 #bef ,compotes1 #bef ,compotes1 ,sirup for1 #bef ,compote of ,peaches and ,apricots1 #beg ,compote of ,apples1 #beg 8 a ,beautiful ,stuffed1 #beg ,,pickles ,,and ,,catchups4 ,pickles1 for ,country ,use1 #beg ,pickle1 ,indian1 #beh 8 ,chowchow1 #beh ,to ,pickle ,cauliflowers1 #bei ,pickled ,walnuts1 #bei 8 ,green ,tomatoes and ,onions1 #bei 8 ,onions1 #bfj ,pickled ,bell-peppers1 #bfj ,pickles1 ,ripe ,cucumber1 #bfj ,sweet ,pickled ,peaches1 #bfj ,strawberry ,pickle1 #bfa ,catchup1 ,tomato 7,no4 #a71 #bfa 8 8 7,no4 #b71 #bfa 8 ,gooseberry1 #bfa 8 ,cucumber1 #bfb ,,cheese4 ,welsh ,rare-bit1 #bfd ,cottage ,cheese1 #bfe ,ramekins1 #bfe ,ramekins1 with ,ale 7,warne71 #bfe 8 ,pastry 7,warne71 #bff ,,sweet ,,sauces ,,for ,,puddings4 ,sauce1 ,butter1 #bff ,sauces1 ,sirup1 #bff ,sauce1 a ,plain and ,cheap1 #bff 8 ,same1 ,richer1 #bfg 8 ,whipped-cream1 #bfg ,sauces1 ,fruit1 #bfg ,sauce1 ,strawberry 7for ,baked ,puddings71 #bfh ,boiled ,custard ,sauce1 #bfh ,a ,good ,sauce for ,puddings1 #bfh ,sabyllon1 #bfh ,caramel ,sauce1 #bfi ,,puddings ,,and ,,custards4 ,plum-pudding1 with ,brandy or ,rum 7,gouff71 #bfi 8 7,no4 #b71 #bgj ,pudding with ,remains of ,plum-pudding1 #bgj 8 ,plainer ,fruit1 #bgj 8 ,suet1 #bga 8 ,prune1 #bga 8 ,eve's1 #bga 8 a ,spiced ,apple1 #bga 8 ,cottage1 #bgb 8 ,minute1 #bgb 8 ,nantucket ,berry1 #bgb 8 ,gelatine1 #bgb 8 ,tapioca1 #bgc ,tapioca ,cream1 #bgc ,pudding1 ,cabinet1 #bgc ,puddings1 ,batter1 ,baked1 #bgd ,pudding1 ,roly-poly1 ,boiled1 #bgd ,berry ,rolls1 ,baked1 #bgd ,pudding1 ,swedish1 #bgd 8 ,cherry1 #bge 8 a ,corn-starch1 #bge 8 ,cocoa-nut1 #bge 8 ,chocolate1 #bgf ,puddings1 ,cocoa-nut1 in ,paper ,cases1 #bgf ,egg ,souffl1 in ,paper ,cases1 #bgg ,pudding1 ,snow1 #bgg ,custard1 ,boiled 7,no4 #a71 #bgg 8 8 7,no4 #b71 #bgh ,apple ,mringue1 #bgh ,baked ,apples1 #bgh ,friar's ,omelet1 #bgi ,floating ,islands1 #bgi ,pudding1 ,tipsy1 #bgi 8 ,lemon1 #bhj ,blanc-mange1 #bhj ,pudding1 ,corn-starch1 #bhj 8 ,bread1 #bha 8 ,bread-and-butter1 #bha 8 ,bread1 ,fried1 #bhb 8 ,indian-corn1 #bhb ,,bavarian ,,creams1 ,,etc4 ,bavarian ,cream1 ,vanilla1 #bhc 8 8 ,chocolate1 #bhc 8 8 ,strawberry1 #bhc 8 8 ,almond1 #bhc 8 8 ,peaches1 #bhd 8 8 ,pine-apple1 #bhd 8 8 ,coffee1 #bhd ,charlotte-russe1 #bhe ,ambrosia1 #bhf ,,desserts ,,of ,,rice4 ,rice1 to ,boil1 #bhf ,rice-pudding1 #bhf ,rice-cones1 #bhg ,rice-cake1 with ,peaches1 #bhg ,ground ,rice-pudding1 with ,chocolate ,sauce1 #bhg ,rice-cake1 with ,pine-apple1 #bhg ,orange ,snow-balls1 #bhh ,apple 81 #bhh ,rice ,souffl1 #bhh 8 ,croquettes1 #bhi 8 ,pancakes1 with ,preserves1 #bhi ,,wine ,,jellies4 ,jelly1 ,wine1 #bij 8 ,orange 7molded with ,quarters of ,oranges71 #bia 8 ,lemon1 #bia ,macedoine of ,fruits1 #bib ,jellies1 ,fancy1 #bib ,what to do with ,parts of ,jelly left over in ,winter1 #bic ,jelly1 ,calf's-foot1 #bic 8 ,whipped1 with ,fruits1 #bid ,,cake4 ,cake1 ,sponge1 #bie 8 ,white1 #bie ,jumbles1 #bif 8 ,almond1 #bif ,cake1 ,cocoa-nut1 #bif 8 ,fruit1 #big 8 ,english ,pound1 #big 8 ,boston ,cream1 #big ,crullers1 #bih ,doughnuts1 #bih ,bread-cake1 #bih ,gingerbread 7,no4 #a71 #bih 8 7,no4 #b71 #bii ,cake1 ,chocolate1 #bii 8 ,mountain1 #bii ,cream ,cake or ,pie1 #cjj ,sponge ,jelly-cake1 #cjj ,cocoa-nut ,cones1 #cjj ,croquante ,cake1 #cja ,to ,blanch ,almonds1 #cja ,rebecca ,cake1 #cja ,ginger-snaps1 #cja ,plain ,cookies1 #cja ,almond ,macaroons1 #cjb ,lady's-fingers1 #cjb ,mringues la ,crme1 #cjb ,german ,cake1 #cjc ,ranaque ,buns1 #cjd ,frosting1 #cjd ,boiled ,icing1 #cje ,,candies4 ,caramels1 #cje ,candy1 ,white-sugar1 #cje ,candy1 ,vinegar1 #cjf ,,ices4 ,cream1 ,frozen ,whipped1 #cjg ,ice-cream1 ,vanilla1 #cjg ,cream1 ,delmonico ,vanilla1 #cjg ,ice-cream1 ,chocolate1 #cjh ,to ,make a ,mold of ,chocolate and ,vanilla ,creams1 #cjh ,ice-cream1 ,strawberry1 #cjh ,cream1 ,napolitaine1 #cji ,ice-cream1 ,chocolate ,fruit1 #cji ,frozen ,fruit ,custard1 #cji ,ice-cream1 ,german ,steamer1 ,baked1 #caj ,pine-apple ,ice-cream ,pudding1 #caj ,iced ,rice-pudding1 #caa ,biscuit ,glacs1 in ,small ,cases1 #cab 8 8 7,francatelli71 #cab ,nesselrode ,pudding 7,carme's ,receipt71 #cab ,iced ,pudding1 #cac ,tutti ,frutti1 #cac ,fresh ,peaches ,half ,frozen1 #cad ,peaches and ,cream ,frozen1 #cad ,ice1 ,lemon1 #cad 8 ,currant1 #cad ,,cookery ,,for ,,the ,,sick4 ,receipts for the ,sick-room1 #cai ,tea1 #cai ,beef ,tea1 or ,essence of ,beef1 #cai ,another ,beef ,tea 7for ,convalescents71 #cbj ,beef ,juice1 #cbj ,chicken ,broth1 #cbj 8 ,custard1 #cbj 8 ,panada1 #cbj ,mold of ,chicken ,jelly1 #cba ,chicken and ,ceylon ,moss1 #cba ,mutton ,broth1 #cba ,veal and ,sago ,broth1 #cba ,beef and ,tapioca ,broth1 #cbb ,how to ,prepare an ,uncooked ,egg1 #cbb ,tapioca ,jelly1 #cbb ,sea-moss ,blanc-mange1 #cbc ,arrowroot ,jelly or ,blanc-mange1 #cbc ,corn-starch and ,rice ,puddings1 #cbc ,rice ,jelly1 #cbc ,rice-water for ,drink1 #cbd ,jelly and ,ice 7for ,fever ,patients71 #cbd ,parched ,rice1 #cbd ,milk ,porridge1 #cbd ,beef ,sandwich1 #cbd ,prepared ,flour for ,summer ,complaints1 #cbe ,milk ,toast1 #cbe ,panada1 #cbe ,ash-cake1 #cbf ,milk ,punch1 #cbf ,egg-and-milk ,punch1 #cbf ,herb ,teas1 #cbg ,boneset for a ,cough or ,cold1 #cbg ,botanic ,cough ,sirup1 #cbg ,arrangement of ,dishes for ,invalids1 #cbh ,beefsteak1 #cbh ,mutton-chop1 #cbi ,breast of ,chicken1 #cbi ,chicken ,boiled1 #cbi ,venison ,steak1 #cbi ,to ,prepare a ,bird1 #ccj ,,invalid',s ,,bills ,,of ,,fare1 #ccj ,,prepared ,,food ,,for ,,invalids1 ,,etc41 #cca ,,some ,,dishes ,,for ,,baby4 ,pap1 #cce ,wheat-flour and ,corn-meal ,gruel1 #cce ,roasted ,rice1 #cce ,corn-meal ,gruel1 #ccf ,food for ,infants with ,weak ,digestive ,organs1 #ccf ,oatmeal ,gruel 7,no4 #a71 #ccf ,beef 7,no4 #b71 #ccf ,,how ,,to ,,serve ,,fruits4 ,strawberries1 #ccf ,mixed ,fruits1 #ccg ,water-melons1 #ccg ,cantaloupe ,melons1 #ccg ,currants1 #cch ,currants or other ,fruits ,iced1 #cch ,how they eat ,oranges in ,havana1 #cch ,fresh ,peaches1 #cch ,pine-apples1 #cch ,,beverages4 ,punch1 #cci ,milk ,punch1 #cci ,roman ,punch1 #cdj ,claret ,punch1 #cdj ,eggnog1 #cdj ,sherry1 ,claret1 or ,catawba ,cobblers1 #cda ,lemonade1 #cda ,tom and ,jerry1 #cda ,mint-julep1 #cda ,milk ,punch and ,egg-and-milk ,punch1 #cda ,blackberry ,cordial1 #cda ,currant ,wine1 #cdb ,raspberry ,vinegar1 #cdc ,,suitable ,,combination ,,of ,,dishes4 ,soup1 #cdb ,fish1 #cdc ,beef1 #cdc ,corned ,beef1 #cdc ,turkeys1 #cdc ,chickens1 #cdd ,lamb1 #cdd ,pork1 #cdd ,mutton1 #cdd ,veal1 #cdd ,roast ,goose1 #cdd ,game1 #cdd ,cheese1 #cde ,sweet-breads1 #cde ,roman ,punch1 #cde ,cantaloupe ,melons1 #cde ,,serving ,,of ,,wines4 ,proper ,temperature in which ,wines should be ,served1 #cdg ,treatment of ,wines1 #cdg ,choice of ,brands1 #cdg ,bill-of-fare ,table1 #cdh ,,to ,,prepare ,,company ,,dinners1 #cdi ,,english ,,and ,,french ,,glossary1 #cei ,,the ,,end4 99 99 99 99 99 ,,valuable ,,and ,,interesting ,,works ,,for ,,public ,,and ,,private ,,libraries ,,published ,,by ,,harper ,,brothers1 ,,new ,,york4 ,for a full ,list of ,books suitable for ,libraries1 see ,,harper ,,brothers' ,,trade-,,list and ,,catalogue1 which may be had gratuitously on application to the ,publishers personally1 or by letter enclosing ,nine ,cents in ,postage ,stamps4 ,,harper ,,brothers will send their publications by mail1 postage prepaid excepting ,school and ,college ,text-,books and certain books whose weight would exclude them from the mail1 on receipt of the price4 ,,harper ,,brothers' ,school and ,college ,text-,books marked in this list with an asterisk 7997 will be sent by mail on receipt of the advertised price and one-sixth additional for postage4 ,,first ,,century ,,of ,,the ,,republic4 ,a ,review of ,american ,progress4 #hvo1 ,cloth1 #e #jj2 ,sheep1 #e #ej2 ,half ,morocco1 #g #be4 ,contents4 ,introduction3 ,i4 ,colonial ,progress4 ,by ,,eugene ,,lawrence4--,,ii4 ,mechanical ,progress4 ,by ,,edward ,h4 ,,knight4--,,iii4 ,progress in ,manufacture4 ,by the ,hon4 ,,david ,a4 ,,wells4--,,iv4 ,agricultural ,progress4 ,by ,professor ,,william ,h4 ,,brewer4--,v4 ,the ,development of our ,mineral ,resources4 ,by ,professor ,t4 ,,sterry ,,hunt4--,,vi4 ,commercial ,development4 ,by ,,edward ,,atkinson4--,,vii4 ,growth and ,distribution of ,population4 ,by the ,hon4 ,,francis ,a4 ,,walker4--,,viii4 ,monetary ,development4 ,by ,professor ,,william ,g4 ,,sumner4--,,ix4 ,the ,experiment of the ,union1 with its ,preparations4 ,by ,t4 ,d4 ,,woolsey1 ,d4,d41 ,,ll4,d4--,x4 ,educational ,progress4 ,by ,,eugene ,,lawrence4--,,xi4 ,scientific ,progress3 #a4 ,the ,exact ,sciences4 ,by ,f4 ,a4 ,p4 ,,barnard1 ,d4,d41 ,,ll4,d4 #b4 ,natural ,science4 ,by ,professor ,,theodore ,,gill4--,,xii4 ,a ,century of ,american ,literature4 ,by ,,edwin ,p4 ,,whipple4--,,xiii4 ,progress of the ,fine ,arts4 ,by ,s4 ,s4 ,,conant4--,,xiv4 ,medical and ,sanitary ,progress4 ,by ,,austin ,,flint1 ,m4,d4--,,xv4 ,american ,jurisprudence4 ,by ,,benjamin ,,vaughan ,,abbott4--,,xvi4 ,humanitarian ,progress4 ,by ,,charles ,l4 ,,brace4--,,xvii4 ,religious ,development4 ,by the ,rev4 ,,john ,f4 ,,hurst1 ,d4,d4 ,,motley',s ,,dutch ,,republic4 ,the ,rise of the ,dutch ,republic4 ,a ,history4 ,by ,,john ,,lothrop ,,motley1 ,,ll4,d41 ,d4,c4,l4 ,with a ,portrait of ,william of ,orange4 #c vols41 #hvo1 ,cloth1 #aj #ej2 ,sheep1 #ab #jj2 ,half ,calf1 #ag #be4 ,,motley',s ,,united ,,netherlands4 ,history of the ,united ,netherlands3 from the ,death of ,william the ,silent to the ,twelve ,years' ,truce--#afji4 ,with a full ,view of the ,english-,dutch ,struggle against ,spain1 and of the ,origin and ,destruction of the ,spanish ,armada4 ,by ,,john ,,lothrop ,,motley1 ,,ll4,d41 ,d4,c4,l4 ,portraits4 #d vols41 #hvo1 ,cloth1 #ad #jj2 ,sheep1 #af #jj2 ,half ,calf1 #bc #jj4 ,,motley',s ,,life ,,and ,,death ,,of ,,john ,,of ,,barneveld4 ,the ,life and ,death of ,john of ,barneveld1 ,advocate of ,holland3 with a ,view of the ,primary ,causes and ,movements of 8,the ,thirty-years' ,war40 ,by ,,john ,,lothrop ,,motley1 ,,ll4,d41 ,d4,c4,l4 ,illustrated4 ,in #b vols41 #hvo1 ,cloth1 #g #jj2 ,sheep1 #h #jj2 ,half ,calf1 #aa #ej4 99,,haydn',s ,,dictionary ,,of ,,dates1 relating to all ,ages and ,nations4 ,for ,universal ,reference4 ,edited by ,,benjamin ,,vincent1 ,assistant ,secretary and ,keeper of the ,library of the ,royal ,institution of ,great ,britain2 and ,revised for the ,use of ,american ,readers4 #hvo1 ,cloth1 #c #jj2 ,sheep1 #c #cg4 ,,hildreth',s ,,united ,,states4 ,history of the ,united ,states4 ,,first ,,series3 ,from the ,discovery of the ,continent to the ,organization of the ,government under the ,federal ,constitution4 ,,second ,,series3 ,from the ,adoption of the ,federal ,constitution to the ,end of the ,sixteenth ,congress4 ,by ,,richard ,,hildreth4 #f vols41 #hvo1 ,cloth1 #ah #jj2 ,sheep1 #ba #jj2 ,half ,calf1 #ca #ej4 ,,hume',s ,,history ,,of ,,england4 ,the ,history of ,england1 from the ,invasion of ,julius ,csar to the ,abdication of ,james ,,ii41 #afhh4 ,by ,,david ,,hume4 #f vols41 #abmo1 ,cloth1 #e #dj2 ,sheep1 #g #hj2 ,half ,calf1 #ae #ij4 ,,hudson',s ,,history ,,of ,,journalism4 ,journalism in the ,united ,states1 from #afij to #ahgb4 ,by ,,frederic ,,hudson4 #hvo1 ,cloth1 #e #jj2 ,half ,calf1 #g #be4 ,,jefferson',s ,,domestic ,,life4 ,the ,domestic ,life of ,thomas ,jefferson3 compiled from ,family ,letters and ,reminiscences1 by his ,great-granddaughter1 ,,sarah ,n4 ,,randolph4 ,illustrated4 ,crown #hvo1 ,cloth1 #b #ej4 ,,johnson',s ,,complete ,,works4 ,the ,works of ,samuel ,johnson1 ,,ll4,d4 ,with an ,essay on his ,life and ,genius1 by ,,arthur ,,murphy1 ,esq4 #b vols41 #hvo1 ,cloth1 #d #jj2 ,sheep1 #e #jj2 ,half ,calf1 #h #ej4 ,,kinglake',s ,,crimean ,,war4 ,the ,invasion of the ,crimea3 its ,origin1 and an ,account of its ,progress down to the ,death of ,lord ,raglan4 ,by ,,alexander ,,william ,,kinglake4 ,with ,maps and ,plans4 ,three ,volumes now ready4 #abmo1 ,cloth1 #b #jj per vol42 ,half ,calf1 #c #ge per vol4 ,,lamb',s ,,complete ,,works4 ,the ,works of ,charles ,lamb4 ,comprising his ,letters1 ,poems1 ,essays of ,elia1 ,essays upon ,shakspeare1 ,hogarth1 c41 and a ,sketch of his ,life1 with the ,final ,memorials1 by ,t4 ,,noon ,,talfourd4 ,with ,portrait4 #b vols41 #abmo1 ,cloth1 #c #jj2 ,half ,calf1 #f #ej4 ,,lawrence',s ,,historical ,,studies4 ,historical ,studies4 ,by ,,eugene ,,lawrence4 ,containing the following ,essays3 ,the ,bishops of ,rome4--,leo and ,luther4--,loyola and the ,jesuits4--,ecumenical ,councils4--,the ,vaudois4--,the ,huguenots4--,the ,church of ,jerusalem4--,dominic and the ,inquisition4--,the ,conquest of ,ireland4--,the ,greek ,church4 #hvo1 ,cloth1 uncut edges and gilt tops1 #c #jj4 ,,myers',s ,,remains ,,of ,,lost ,,empires4 ,remains of ,lost ,empires3 ,sketches of the ,ruins of ,palmyra1 ,nineveh1 ,babylon1 and ,persepolis1 with some ,notes on ,india and the ,cashmerian ,himalayas4 ,by ,p4 ,v4 ,n4 ,,myers4 ,illustrated4 #hvo1 ,cloth1 #c #ej4 ,,lossing',s ,,field-,,book ,,of ,,the ,,revolution4 ,pictorial ,field-,book of the ,revolution3 or1 ,illustrations by ,pen and ,pencil of the ,history1 ,biography1 ,scenery1 ,relics1 and ,traditions of the ,war for ,independence4 ,by ,,benson ,j4 ,,lossing4 #b vols41 #hvo1 ,cloth1 #ad #jj2 ,sheep or ,roan1 #ae #jj2 ,half ,calf1 #ah #jj4 ,,lossing',s ,,field-,,book ,,of ,,the ,,war ,,of #ahab4 ,pictorial ,field-,book of the ,war of #ahab3 or1 ,illustrations by ,pen and ,pencil of the ,history1 ,biography1 ,scenery1 ,relics1 and ,traditions of the last ,war for ,american ,independence4 ,by ,,benson ,j4 ,,lossing4 ,with several hundred ,engravings on ,wood by ,lossing and ,barritt1 chiefly from ,original ,sketches by the ,author4 #ajhh pages1 #hvo1 ,cloth1 #g #jj2 ,sheep or ,roan1 #h #ej2 ,half ,calf1 #aj #jj4 ,,macaulay',s ,,history ,,of ,,england4 ,the ,history of ,england from the ,accession of ,james ,,ii4 ,by ,,thomas ,,babington ,,macaulay4 #e vols41 #hvo1 ,cloth1 #aj #jj2 ,sheep1 #ab #ej2 ,half ,calf1 #ba #be2 #abmo1 ,cloth1 #d #ej2 ,sheep1 #f #ej2 ,half ,calf1 #ac #be4 ,,macaulay',s ,,life ,,and ,,letters4 ,the ,life and ,letters of ,lord ,macaulay4 ,by his ,nephew1 ,g4 ,,otto ,,trevelyan1 ,m4,p4 ,with ,portrait on ,steel4 ,complete in #b vols41 #hvo1 ,cloth1 uncut edges and gilt tops1 #e #jj2 ,sheep1 #f #jj2 ,half ,calf1 #i #ej4 ,popular ,edition1 #b vols4 in one1 #abmo1 ,cloth1 #a #ge4 ,,forster',s ,,life ,,of ,,dean ,,swift4 ,the ,early ,life of ,jonathan ,swift 7#affg-agaa74 ,by ,,john ,,forster4 ,with ,portrait4 #hvo1 ,cloth1 #b #ej4 99,,green',s ,,short ,,history ,,of ,,the ,,english ,,people4 ,a ,short ,history of the ,english ,people4 ,by ,j4 ,r4 ,,green1 ,m4,a41 ,examiner in the ,school of ,modern ,history1 ,oxford4 ,with ,tables and ,colored ,maps4 #hvo1 ,cloth1 #a #cj4 ,,hallam',s ,,middle ,,ages4 ,view of the ,state of ,europe during the ,middle ,ages4 ,by ,,henry ,,hallam4 #hvo1 ,cloth1 #b #jj2 ,sheep1 #b #ej2 ,half ,calf1 #d #be4 ,,hallam',s ,,constitutional ,,history ,,of ,,england4 ,the ,constitutional ,history of ,england1 from the ,accession of ,henry ,,vii4 to the ,death of ,george ,,ii4 ,by ,,henry ,,hallam4 #hvo1 ,cloth1 #b #jj2 ,sheep1 #b #ej2 ,half ,calf1 #d #be4 ,,hallam',s ,,literature4 ,introduction to the ,literature of ,europe during the ,fifteenth1 ,sixteenth1 and ,seventeenth ,centuries4 ,by ,,henry ,,hallam4 #b vols41 #hvo1 ,cloth1 #d #jj2 ,sheep1 #e #jj2 ,half ,calf1 #h #ej4 ,,schweinfurth',s ,,heart ,,of ,,africa4 ,the ,heart of ,africa4 ,three ,years' ,travels and ,adventures in the ,unexplored ,regions of the ,centre of ,africa4 ,from #ahfh to #ahga4 ,by ,dr4 ,,georg ,,schweinfurth4 ,translated by ,,ellen ,e4 ,,frewer4 ,with an ,introduction by ,,winwood ,,reade4 ,illustrated by about #acj ,woodcuts from ,drawings made by the ,author1 and with two ,maps4 #b vols41 #hvo1 ,cloth1 #h #jj4 ,m#8,,clintock ,,strong',s ,,cyclop,,dia4 ,cyclopdia of ,biblical1 ,theological1 and ,ecclesiastical ,literature4 ,prepared by the ,rev4 ,,john ,m',,clintock1 ,d4,d41 and ,,james ,,strong1 ,s4,t4,d4 #g vols4 now ready4 ,royal #hvo4 ,price per vol41 ,cloth1 #e #jj2 ,sheep1 #f #jj2 ,half ,morocco1 #h #jj4 ,,mohammed ,,and ,,mohammedanism3 ,lectures ,delivered at the ,royal ,institution of ,great ,britain in ,february and ,march1 #ahgd4 ,by ,r4 ,,bosworth ,,smith1 ,m4,a41 ,assistant ,master in ,harrow ,school2 late ,fellow of ,trinity ,college1 ,oxford4 ,with an ,appendix containing ,emanuel ,deutsch's ,article on 8,islam40 #abmo1 ,cloth1 #a #ej4 ,,mosheim',s ,,ecclesiastical ,,history1 ,ancient and ,modern2 in which the ,rise1 ,progress1 and ,variation of ,church ,power are considered in their ,connection with the ,state of ,learning and ,philosophy1 and the ,political ,history of ,europe during that ,period4 ,translated1 with ,notes1 c41 by ,a4 ,,maclaine1 ,d4,d4 ,continued to #ahbf1 by ,c4 ,,coote1 ,,ll4,d4 #b vols41 #hvo1 ,cloth1 #d #jj2 ,sheep1 #e #jj2 ,half ,calf1 #h #ej4 ,,harper',s ,,new ,,classical ,,library4 ,literal ,translations4 ,the following ,volumes are now ready4 #abmo1 ,cloth1 #a #ej each4 ,c,,sar4--,,virgil4--,,sallust4--,,horac e4--,,cicero',s ,,orations4--,,cicero',s ,,offices1 ,c4--,,cicero ,,on ,,oratory ,,and ,,orators4--,,tacitus 7#b ,vols474--,,terence4--,,sophocles4--,,ju venal4--,,xenophon4--,,homer',s ,,iliad4--,,homer',s ,,odyssey4--,,herodotus4--,,demosthenes 7#b ,vols474--,,thucydides4--,,schylus4--,,e uripides 7#b ,vols474--,,livy 7#b ,vols474--,,plato ,select ,dialogues4 ,,livingstone',s ,,south ,,africa4 ,missionary ,travels and ,researches in ,south ,africa3 including a ,sketch of ,sixteen ,years' ,residence in the ,interior of ,africa1 and a ,journey from the ,cape of ,good ,hope to ,loanda on the ,west ,coast2 thence across the ,continent1 down the ,river ,zambesi1 to the ,eastern ,ocean4 ,by ,,david ,,livingstone1 ,,ll4,d41 ,d4,c4,l4 ,with ,portrait1 ,maps1 and ,illustrations4 #hvo1 ,cloth1 #d #ej2 ,sheep1 #e #jj2 ,half ,calf1 #f #ge4 ,,livingstone',s ,,zambesi4 ,narrative of an ,expedition to the ,zambesi and its ,tributaries1 and of the ,discovery of the ,lakes ,shirwa and ,nyassa1 #aheh-ahfd4 ,by ,,david and ,,charles ,,livingstone4 ,with ,map and ,illustrations4 #hvo1 ,cloth1 #e #jj2 ,sheep1 #e #ej2 ,half ,calf1 #g #be4 ,,livingstone',s ,,last ,,journals4 ,the ,last ,journals of ,david ,livingstone1 in ,central ,africa1 from #ahfe to his ,death4 ,continued by a ,narrative of his ,last ,moments and ,sufferings1 obtained from his ,faithful ,servants ,chuma and ,susi4 ,by ,,horace ,,waller1 ,f4,r4,g4,s41 ,rector of ,twywell1 ,northampton4 ,with ,portrait1 ,maps1 and ,illustrations4 #hvo1 ,cloth1 #e #jj2 ,sheep1 #e #ej2 ,half ,calf1 #g #be4 ,cheap ,popular ,edition1 #hvo1 ,cloth1 with ,map and ,illustrations1 #b #ej4 ,,grote',s ,,history ,,of ,,greece4 #ab vols41 #abmo1 ,cloth1 #ah #jj2 ,sheep1 #bb #hj2 ,half ,calf1 #ci #jj4 ,,reclus',s ,,earth4 ,the ,earth3 a ,descriptive ,history of the ,phenomena of the ,life of the ,globe4 ,by ,,lis,e ,,reclus4 ,with #bcd ,maps and ,illustrations1 and #bc ,page ,maps printed in ,colors4 #hvo1 ,cloth1 #e #jj2 ,half ,calf1 #g #be4 ,,reclus',s ,,ocean4 ,the ,ocean1 ,atmosphere1 and ,life4 ,being the ,second ,series of a ,descriptive ,history of the ,life of the ,globe4 ,by ,,lis,e ,,reclus4 ,profusely ,illustrated with #bej ,maps or ,figures1 and #bg ,maps printed in ,colors4 #hvo1 ,cloth1 #f #jj2 ,half ,calf1 #h #be4 ,,nordhoff',s ,,communistic ,,societies ,,of ,,the ,,united ,,states4 ,the ,communistic ,societies of the ,united ,states1 from ,personal ,visit and ,observation2 including ,detailed ,accounts of the ,economists1 ,zoarites1 ,shakers1 the ,amana1 ,oneida1 ,bethel1 ,aurora1 ,icarian1 and other existing ,societies4 ,with ,particulars of their ,religious ,creeds and ,practices1 their ,social ,theories and ,life1 ,numbers1 ,industries1 and ,present ,condition4 ,by ,,charles ,,nordhoff4 ,illustrations4 #hvo1 ,cloth1 #d #jj4 ,,nordhoff',s ,,california4 ,california3 for ,health1 ,pleasure1 and ,residence4 ,a ,book for ,travellers and ,settlers4 ,illustrated4 #hvo1 ,cloth1 #b #ej4 ,,nordhoff',s ,,northern ,,california1 ,,oregon1 ,,and ,,the ,,sandwich ,,islands4 ,northern ,california1 ,oregon1 and the ,sandwich ,islands4 ,by ,,charles ,,nordhoff4 ,illustrated4 #hvo1 ,cloth1 #b #ej4 ,,parton',s ,,caricature4 ,caricature and ,other ,comic ,art1 in ,all ,times and ,many ,lands4 ,by ,,james ,,parton4 ,with #bjc ,illustrations4 #hvo1 ,cloth4 7,nearly ,ready47 99,,rawlinson',s ,,manual ,,of ,,ancient ,,history4 ,a ,manual of ,ancient ,history1 from the ,earliest ,times to the ,fall of the ,western ,empire4 ,comprising the ,history of ,chalda1 ,assyria1 ,media1 ,babylonia1 ,lydia1 ,phnicia1 ,syria1 ,juda1 ,egypt1 ,carthage1 ,persia1 ,greece1 ,macedonia1 ,parthia1 and ,rome4 ,by ,,george ,,rawlinson1 ,m4,a41 ,camden ,professor of ,ancient ,history in the ,university of ,oxford4 #abmo1 ,cloth1 #a #be4 ,,nichols',s ,,art ,,education4 ,art ,education applied to ,industry4 ,by ,,george ,,ward ,,nichols1 ,author of 8,the ,story of the ,great ,march40 ,illustrated4 #hvo1 ,cloth1 #d #jj4 ,,baker',s ,,ismail,a4 ,ismaila3 a ,narrative of the ,expedition to ,central ,africa for the ,suppression of the ,slave-trade1 organized by ,ismail1 ,khedive of ,egypt4 ,by ,sir ,,samuel ,,white ,,baker1 ,,pasha1 ,f4,r4,s41 ,f4,r4,g4,s4 ,with ,maps1 ,portraits1 and ,illustrations4 #hvo1 ,cloth1 #e #jj2 ,half ,calf1 #g #be4 ,,boswell',s ,,johnson4 ,the ,life of ,samuel ,johnson1 ,,ll4,d41 including a ,journal of a ,tour to the ,hebrides4 ,by ,,james ,,boswell1 ,esq4 ,edited by ,,john ,,wilson ,,croker1 ,,ll4,d41 ,f4,r4,s4 ,with a ,portrait of ,boswell4 #b vols41 #hvo1 ,cloth1 #d #jj2 ,sheep1 #e #jj2 ,half ,calf1 #h #ej4 ,,van-,,lennep',s ,,bible ,,lands4 ,bible ,lands3 their ,modern ,customs and ,manners ,illustrative of ,scripture4 ,by the ,rev4 ,,henry ,j4 ,,van-,,lennep1 ,d4,d4 ,illustrated with upward of #cej ,wood ,engravings and two ,colored ,maps4 #hch pp41 #hvo1 ,cloth1 #e #jj2 ,sheep1 #f #jj2 ,half ,morocco1 #h #jj4 ,,vincent',s ,,land ,,of ,,the ,,white ,,elephant4 ,the ,land of the ,white ,elephant3 ,sights and ,scenes in ,southeastern ,asia4 ,a ,personal ,narrative of ,travel and ,adventure in ,farther ,india1 embracing the ,countries of ,burma1 ,siam1 ,cambodia1 and ,cochin-,china 7#ahga-b74 ,by ,,frank ,,vincent1 ,jr4 ,illustrated with ,maps1 ,plans1 and ,woodcuts4 ,crown #hvo1 ,cloth1 #c #ej4 ,,shakspeare4 ,the ,dramatic ,works of ,william ,shakspeare4 ,with ,corrections and ,notes4 ,engravings4 #f vols41 #abmo1 ,cloth1 #i #jj4 #b vols41 #hvo1 ,cloth1 #d #jj2 ,sheep1 #e #jj4 ,in one vol41 #hvo1 ,sheep1 #d #jj4 ,,smiles',s ,,history ,,of ,,the ,,huguenots4 ,the ,huguenots3 their ,settlements1 ,churches1 and ,industries in ,england and ,ireland4 ,by ,,samuel ,,smiles4 ,with an ,appendix relating to the ,huguenots in ,america4 ,crown #hvo1 ,cloth1 #b #jj4 ,,smiles',s ,,huguenots ,,after ,,the ,,revocation4 ,the ,huguenots in ,france after the ,revocation of the ,edict of ,nantes2 with a ,visit to the ,country of the ,vaudois4 ,by ,,samuel ,,smiles4 ,crown #hvo1 ,cloth1 #b #jj4 ,,smiles',s ,,life ,,of ,,the ,,stephensons4 ,the ,life of ,george ,stephenson1 and of his ,son1 ,robert ,stephenson2 comprising1 also1 a ,history of the ,invention and ,introduction of the ,railway ,locomotive4 ,by ,,samuel ,,smiles4 ,with ,steel ,portraits and numerous ,illustrations4 #hvo1 ,cloth1 #c #jj4 ,,squier',s ,,peru4 ,peru3 ,incidents of ,travel and ,exploration in the ,land of the ,incas4 ,by ,e4 ,,george ,,squier1 ,m4,a41 ,f4,s4,a41 late ,u4 ,s4 ,commissioner to ,peru1 ,author of 8,nicaragua10 8,ancient ,monuments of ,mississippi ,valley10 c41 c4 ,with ,illustrations4 #hvo1 ,cloth1 #e #jj4 ,,strickland',s 7,miss7 ,,queens ,,of ,,scotland4 ,lives of the ,queens of ,scotland and ,english ,princesses connected with the ,regal ,succession of ,great ,britain4 ,by ,,agnes ,,strickland4 #h vols41 #abmo1 ,cloth1 #ab #jj2 ,half ,calf1 #bf #jj4 ,,the 8,,challenger0 ,,expedition4 ,the ,atlantic3 an ,account of the ,general ,results of the ,exploring ,expedition of ,h4,m4,s4 8,challenger40 ,by ,sir ,,wyville ,,thomson1 ,k4,c4,b41 ,f4,r4,s4 ,with numerous ,illustrations1 ,colored ,maps1 and ,charts1 from ,drawings by ,j4 ,j4 ,wyld1 engraved by ,j4 ,d4 ,cooper1 and ,portrait of the ,author1 engraved by ,c4 ,h4 ,jeens4 #b vols41 #hvo4 7,in ,press47 ,,bourne',s ,,life ,,of ,,john ,,locke4 ,the ,life of ,john ,locke4 ,by ,h4 ,r4 ,,fox ,,bourne4 #b vols41 #hvo1 ,cloth1 uncut edges and gilt tops1 #e #jj4 ,,footnotes3 ,a ,the author would add a small proportion of water to the pieces of fat4 ,it facilitates the melting process1 preserves the color1 and will all evaporate in cooking4 ,b ,the addition of the slice of pork is quite indispensable for veal chops en papillote1 but it is often omitted when the chops are of mutton4 ,c ,if the fowls are not tender1 add a little water1 and stew them slowly until they are4--,,ed4 ,d ,the macaroni may be boiled in stock4 ,e ,the brandy1 wine1 or lemon-juice may be omitted if preferred4 ,f ,francatelli used three oblong tin pans1 three inches deep1 instead of plates1 the under and upper pans serving to hold the pounded ice4--,,ed4 ,g ,four cupfuls of sifted flour are a pound2 one cupful of lard or butter is half a pound4 ,h ,if fresh lemons can not be obtained1 the extract of lemon may be used4 ,do not let the pies remain in the tins4 ,i ,five or six minutes will suffice for baking them4--,,ed4 ,j ,a pound of sugar is three cupfuls2 half a pound of flour1 two and a half cupfuls--i4 e41 the ordinary sized kitchen cup4 ,do not try to make half the quantity4 ,k ,dr4 ,franklin admits that ,valentine's extract is more nutritive than that of ,liebig4 ,i have heard other physicians say that they considered the ,valentine much preferable to the ,liebig extract1 abandoning the use of the latter for the former4--,,ed4 ,l ,foreigners consider it vulgar to eat corn from the cob1 although quite elegant to eat asparagus with their fingers4--,,ed4